FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

ANDRZEJ CENDROWSKI, STANISŁAW KALISZ, MARTA MITEK

Title

Properties and application of rose hips in food processing

Abstract

Rosaceae, a rose family, includes numerous genera of shrubs both those wild-growing and those cultivated. The Wild Rose species (Rosa canina) is a raw material, which constitutes a source of many valuable substances. Compared to the synthetic vitamin C, the natural vitamin C contained in wild rosa hips is better absorbed by human body and 3 to 5 times more active than the synthetic one. One of the most valuable rose varieties is the Polish ‘Konstancin’ agricultural rose variety that is characterized by a high content of vitamin C and very high fecundity. Both the rose hips and the rose flower petals are valuable raw materials used in the food processing industry. Conserves made from rose show a high nutritional and pro-health value verified by many researches and attributed to the occurrence of biologically active components therein that act synergistically in human organisms.

Keywords

wild rose (Rosa canina), vitamin C, antioxidant activity, galactolipid

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