Studies on the determination of the optimal harvest time of rosehips are very limited. Therefore, the aim of this research was to ascertain the effect of the ripening stage on the quality and content of fatty acids of organic rosehip seeds. A two-factor field experiment with two rosehip species and cultivars (, , and cv. 'Rubra', cv. 'Alba') was conducted during two growing seasons (2018-2019) on an organic farm. The fruits were harvested five times per season. The fatty acid composition of rosehip seeds was determined using a Gas Chromatograph with Split/Splitless Injector Liners. The highest amounts of fat were recorded in all rosehip seeds at ripening stage IV. The most dominant fatty acids in the seed samples were polyunsaturated fatty acids (PUFAs) (73.88-79.52%), followed by monounsaturated fatty acids (MUFAs) (14.67-18.89%) and saturated fatty acids (SUFAs) (5.22-7.36%). The highest amount of PUFAs was established in cv. 'Alba' seeds harvested at fully ripe stage V. It can be concluded that the rosehip seeds may be utilized as a source of fatty acids, especially PUFAs.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766681PMC
http://dx.doi.org/10.3390/plants9121793DOI Listing

Publication Analysis

Top Keywords

fatty acids
28
rosehip seeds
16
organic rosehip
8
seeds ripening
8
ripening stage
8
acids pufas
8
acids
7
fatty
7
rosehip
6
seeds
6

Similar Publications

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!