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Physicochemical Properties, Antioxidant Activities, and Chemical Compositions of Extracts Obtained from Rosa pimpinellifolia L. Flesh and Seeds Using Different Methods and Solvents

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Abstract

In this study, extracts were prepared from Rosa pimpinellifolia L. (RP) fruit flesh and seeds using different solvents by ultrasonic and classical extraction methods. Various physical and chemical properties of the fruit flesh, seeds, and their extracts were determined. The dry matter content; total soluble solids content; total sugar content; ash; protein; pH, L*, a*, b*, and ∆E values; vitamin C; total phenolic content (TPC); total monomeric anthocyanin content (TMC); DPPH• and ABTS•+ radical scavenging activities; and chemical compound and mineral substance composition of RP flesh and seeds were determined. A total of 113 chemical compounds were identified in the fruit flesh, seeds, and different extracts. It was revealed that aldehydes were the most abundant chemical compound group in the fruit flesh of RP (21.90%), while acids were the most abundant chemical compound group in its seeds (70.23%). The highest potassium content was found in RP flesh and seeds. The amount of mineral substances generally decreased in the extracts compared to the fruit flesh and seeds. Statistically, the effect of the part of the fruit and extraction method on the pH, L*, a*, b*, and ∆E values, vitamin C, TMC, and ABTS•+ radical scavenging activity was at the p < 0.01 level, while the effect of solvent type on pH, a* and ∆E values, vitamin C, TPC, TMC, DPPH•, and ABTS•+ radical scavenging activity was significant (p < 0.01). In terms of TMC and TPC, the most effective extraction method was the ultrasonic extraction method.

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Acknowledgements

The authors express their gratitude to Ataturk University Research Foundation for financial and technical support (BAP-project no:401/2015).

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Authors and Affiliations

  1. Department of Gastronomy and Culinary Arts, School of Tourism and Hotel Management, İbrahim Çeçen University, Ağrı, Turkey

    Melek Zor

  2. Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey

    Memnune Şengül & Elif Feyza Topdaş

  3. Department of Analytical Chemistry, Faculty of Pharmacy, Ataturk University, Erzurum, Turkey

    Bilal Yılmaz

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  1. Melek Zor
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Correspondence to Melek Zor.

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M. Zor, M. Şengül, E.F. Topdaş, and B. Yılmaz declare that they have no competing interests.

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Zor, M., Şengül, M., Topdaş, E.F. et al. Physicochemical Properties, Antioxidant Activities, and Chemical Compositions of Extracts Obtained from Rosa pimpinellifolia L. Flesh and Seeds Using Different Methods and Solvents. Erwerbs-Obstbau 65, 579–595 (2023). https://doi.org/10.1007/s10341-022-00676-9

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