FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Profile of chemical composition of Rosa pomifera 'Karpatia' fruits


The objective of the research study was to determine the pomological characteristics and chemical composition of ‘Karpatia’ Rosa pomifera fruits. Immediately after harvesting, the fruits were frozen and freeze-dried. The nutrients and selected groups of poly-phenols were determined in the flesh and seeds. The composition of fatty acid was determined in the oils obtained from the seeds. It was proved that the flesh contained 90 % of total carbohydrates in the dry mass; 31.9 % thereof was a dietary fibre. Moreover, the flesh was characterized by a high quantity of vitamin C: 3.5 %. Next, the seeds contained 79 % of total carbohydrates in the dry mass; 71.3 % thereof was a dietary fibre. The seeds were characterized by a significant content of fat (10.5 %) and protein (9.6 %). The oil obtained from the seeds comprised 80 % of polyunsaturated fatty acids; the α-linolenic acid constituted 31.3 % of total fatty acids. Their content was higher than that in the seeds of other native rose cultivars. Among the polyphenolic compounds, the flavanols predominated, both in the flesh and the seeds; their mean quantity was 2783 mg/100 g d.m. and 842 mg/100 g d.m., respectively. Furthermore, there were present: quercetin and kaempferol glycosides and free and bound ellagic acid. The ‘Karpatia’ Rosa pomifera can be considered a valuable cultivar in food processing owing to the following pomological features: large fruits, high percent content of flesh, one-time harvest, and, also, content of bioactive compounds, i.e. vitamin C and poly-phenols.


‚Karpatia’ Rosa pomifera, rose fruit, chemical composition, vitamin C, poly-phenols, fatty acids