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BY-NC-ND 3.0 license Open Access Published by De Gruyter Open Access January 16, 2014

Rosehip extraction: Process optimization and antioxidant capacity of extracts

George Angelov EMAIL logo , Stanislava Boyadzhieva and Silviya Georgieva
From the journal Open Chemistry


This article examines the extraction of rosehip to study the recovery of a number of compounds with antioxidant properties (polyphenols, flavonoids, and β-carotene). Two varieties of rosehip, cultivated and wild are used as raw material. A detailed study of the process kinetics at different operating conditions is carried out in order to determine appropriate processing parameters, which results in extracts with higher content of target compounds and higher antioxidant capacity. Data on the concentration of active components in the different parts of the fruit (skin, seeds, and pappi) are also obtained, which gives information about their distribution within the fruit. The comparison of wild and cultivated varieties demonstrates the better quality of the cultivated one. The results are useful for production of improved and enriched rosehip extracts with higher content of antioxidant substances that have proven beneficial effects on the human health.

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Published Online: 2014-1-16
Published in Print: 2014-4-1

© 2014 Versita Warsaw

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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