Vol. 5, Issue 2 (2016)
Characterization of Rose Hip (Rosa canina L.) Fruits Extracts and Evaluation of Their in vitro Antioxidant Activity
Author(s): Ira Taneva, Nadezhda Petkova, Ivan Dimov, Ivan Ivanov, Panteley Denev
Abstract: The aim of the current research was to determine the ascorbic acid content, total tannins and total phenolic content in three extracts (water, 50 % v/v ethanol, 70 % (v/v) ethanol) obtained from dry wild growing rose hip fruits and to evaluate their antioxidant potential by four reliable methods: DPPH, ABTS, FRAP, CUPRAC. The highest ascorbic acid content was observed in 70 % (v/v) ethanol extract – 2404 mg/100 g dw, while the total tannins dominated in the water extracts – 3.86 g/100 g dw. The 50 % ethanol extracts of rose hip demonstrated the highest total phenolic content - 6.9 g GAE /100 g and the antioxidant activity: DPPH assay – 295.0±1.0; ABTS – 368.4±3.0; FRAP – 390.1±4.8; CUPRAC 1358.2±14.8 mM TE/g dw, respectively. The present study showed that the investigated wild growing Rosa canina L. from Bulgaria was evaluated as a rich source of antioxidants and revealed their potential application as food and herbal cosmetic preparations.
How to cite this article:
Ira Taneva, Nadezhda Petkova, Ivan Dimov, Ivan Ivanov, Panteley Denev. Characterization of Rose Hip (Rosa canina L.) Fruits Extracts and Evaluation of Their in vitro Antioxidant Activity. J Pharmacogn Phytochem 2016;5(2):35-38.