Stability of bioactive compounds and antioxidant activity in rosehip juice (Rosa spp.)

dc.contributor.authorPeña, Fabiola
dc.contributor.authorGonzález, Felipe
dc.contributor.authorJiménez-Aspee, Felipe
dc.contributor.authorBustamante, Luis
dc.contributor.authorRuiz, Antonieta
dc.date.accessioned2024-08-19T12:58:26Z
dc.date.available2024-08-19T12:58:26Z
dc.date.issued2024de
dc.description.abstractRosehip fruits, characterized by their high concentrations of bioactive compounds and antioxidant activity (AA), have been traditionally used to make jams, infusions, and juices. Thus, the objective of this research was to evaluate the stability of rosehip juice by determining the concentrations of bioactive compounds and total phenols and the AA using chromatographic and spectroscopic methods. The stability of the juice was evaluated with three treatments and different storage conditions, namely, unpasteurized–refrigerated, pasteurized–room temperature, and pasteurized–refrigerated, and measurements were taken for eight months. Individual and total phenolic compounds, evaluated by chromatographic methods, reported differences until the end of this study. The total phenolic compounds by Folin–Ciocalteu method presented an average decrease of 57% in the three treatments in relation to the initial conditions. On the other hand, the ascorbic acid content decreased considerably, disappearing at week six. Furthermore, for the unpasteurized–refrigerated and pasteurized–refrigerated samples, a correlation was found between flavonols, total phenols, ascorbic acid, and antioxidant activity determined by the TEAC method. For the pasteurized–room temperature samples, correlations were found between the levels of several flavonols, hydroxycinnamic acid, total phenols, and ascorbic acid and the antioxidant activity determined by the CUPRAC method. The stability of the compounds was mainly correlated with the storage conditions of the juice and not with pasteurization. The highest stability was observed for the unpasteurized–refrigerated and pasteurized–refrigerated samples. Although the concentrations of the compounds evaluated decreased during this study, significant levels of AA persisted, providing beneficial characteristics for consumer health.en
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/16080
dc.identifier.urihttps://doi.org/10.3390/molecules29112448
dc.language.isoengde
dc.rights.licensecc_byde
dc.source1420-3049de
dc.sourceMolecules; Vol. 29, No. 11 (2024) 2448de
dc.subjectRosehip juice
dc.subjectBioactive compounds
dc.subjectAntioxidant activity
dc.subjectPhenolic compounds
dc.subjectJuice stability
dc.subjectPasteurization
dc.subjectStorage conditions
dc.subjectAscorbic acid
dc.subject.ddc660
dc.titleStability of bioactive compounds and antioxidant activity in rosehip juice (Rosa spp.)en
dc.type.diniArticle
dcterms.bibliographicCitationMolecules, 29 (2024), 11, 2448. https://doi.org/10.3390/molecules29112448. ISSN: 1420-3049
dcterms.bibliographicCitation.issn1420-3049
dcterms.bibliographicCitation.issue11
dcterms.bibliographicCitation.journaltitleMolecules
dcterms.bibliographicCitation.volume29
local.export.bibtex@article{Peña2024, url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16080}, doi = {10.3390/molecules29112448}, author = {Peña, Fabiola and González, Felipe and Jiménez-Aspee, Felipe et al.}, title = {Stability of bioactive compounds and antioxidant activity in rosehip juice (Rosa spp.)}, journal = {Molecules}, year = {2024}, volume = {29}, number = {11}, }
local.export.bibtexAuthorPeña, Fabiola and González, Felipe and Jiménez-Aspee, Felipe et al.
local.export.bibtexKeyPeña2024
local.export.bibtexType@article

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