Characterization of Rose Hip ( Rosa canina L.) Fruits Extracts and Evaluation of Their in vitro Antioxidant Activity

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.