Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey

Molecular and Phytochemical Characteristics of Flower Color and Scent Compounds in Dog Rose (Rosa canina L.)

This study delves into the chemical and genetic determinants of petal color and fragrance in Rosa canina L., a wild rose species prized for its pharmacological and cosmetic uses. Comparative analysis of white and dark pink R. canina flowers revealed that the former harbors significantly higher levels of total phenolics (TPC) and flavonoids (TFC), while the latter is distinguished by elevated total anthocyanins (TAC). Essential oils in the petals were predominantly composed of aliphatic hydrocarbons, with phenolic content chiefly constituted by flavonols and anthocyanins. Notably, gene expression analysis showed an upregulation in most genes associated with petal color and scent biosynthesis in white buds compared to dark pink open flowers. However, anthocyanin synthase (ANS) and its regulatory gene RhMYB1 exhibited comparable expression levels across both flower hues. LC-MS profiling identified Rutin, kaempferol, quercetin, and their derivatives as key flavonoid constituents, alongside cyanidin and delphinidin as the primary anthocyanin compounds. The findings suggest a potential feedback inhibition of anthocyanin biosynthesis in white flowers. These insights pave the way for the targeted enhancement of R. canina floral traits through metabolic and genetic engineering strategies.

Rosa canina extract relieves methylation alterations of pancreatic genes in STZ-induced diabetic rats : Gene methylation in diabetic rats treated with an extract

BACKGROUND

Diabetes is a chronic metabolic disease that affects many parts of the body. Considering diabetes as a beta cells' defect and loss, the focus is on finding mechanisms and compounds involved in stimulating the function and regeneration of pancreatic β-cells. DNA methylation as an epigenetic mechanism plays a pivotal role in the β-cells' function and development. Considering the regenerative and anti-diabetic effects of Rosa canina extract, this study aimed to assess the methylation levels of Pdx-1, Pax-4, and Ins-1 genes in diabetic rats treated with Rosa Canina extract.

METHODS AND RESULTS

Streptozotocin-induced diabetic rats were used to evaluate the frequency of Pdx-1, Pax-4, and Ins-1 gene methylation. Treatment groups were exposed to Rosa canina as spray-dried and decoction extracts. Following blood glucose measurement, pancreatic DNA was extracted and bisulfited. Genes' methylation was measured using MSP-PCR and qRT-PCR techniques. Oral administration of Rosa canina extracts significantly reduced blood sugar levels in diabetic rats compared to the control group. The methylation levels of the Pdx-1, Pax-4, and Ins-1 genes promoter in streptozotocin-induced diabetic rats increased compared to the control rats while, the treatment of diabetic rats with Rosa canina extracts, spray-dried samples especially, led to a decreased methylation in these genes.

CONCLUSION

The results of this study showed that Rosa canina extract as a spray-dried sample could be effective in treating diabetes by regulating the methylation of genes including Pdx-1, Pax-4, and Ins-1 involved in the activity and regeneration of pancreatic islet cells.

Recent advances and insights into the bioactive properties and applications of Rosa canina L. and its by-products

Rosa canina L., commonly known as rosehip, is of notable scientific interest for its applications in nutrition, cosmetics, and pharmaceuticals. This review article highlights its health-promoting properties, including antioxidant, anti-inflammatory, hepatoprotective, and anticarcinogenic effects, attributed to its rich content of phenolic acids, carotenoids, tocopherols, and vitamins. With growing interest in sustainable practices, rosehip by-products are increasingly valorized. For instance, cold-pressed rosehip seed oil is a valuable source of polyunsaturated fatty acids, while incorporating rosehip pomace into snacks enhances their nutritional profile, positioning them as potential functional foods and dietary supplements. This article aims to provide a comprehensive overview of advancements in utilizing rosehip and its by-products, emphasizing their role in enriching food and pharmaceutical products with nutritional and functional bioactivities.

Rosarugosides A and D from Rosa rugosa Flower Buds: Their Potential Anti-Skin-Aging Effects in TNF-α-Induced Human Dermal Fibroblasts

This present study investigated the anti-skin-aging properties of Rosa rugosa. Initially, phenolic compounds were isolated from a hot water extract of Rosa rugosa's flower buds. Through repeated chromatography (column chromatography, MPLC, and prep HPLC), we identified nine phenolic compounds (1-9), including a previously undescribed depside, rosarugoside D (1). The chemical structure of 1 was elucidated via NMR, HR-MS, UV, and hydrolysis. Next, in order to identify bioactive compounds that are effective against TNF-α-induced NHDF cells, we measured intracellular ROS production in samples treated with each of the isolated compounds (1-9). All isolates reduced the level of ROS at a concentration of 10 μM. Particularly, two depsides-rosarugosides A and D (2 and 1)-significantly inhibited ROS expression in TNF-α-induced NHDFs compared to the other phenolic compounds. Subsequently, the production of MMP-1 and procollagen type Ι α1 by these two depsides was examined. Remarkably, rosarugoside A (2) significantly decreased MMP-1 secretion at all concentrations. In contrast, rosarugoside D (1) regulated the expression of procollagen type Ι α1. These findings collectively suggest that Rosa rugosa extracts and their isolated compounds, rosarugosides A (2) and D (1), hold significant potential for protecting against aging and skin damage. Overall, these findings suggest that Rosa rugosa extracts and their isolated compounds, rosarugosides A (2) and D (1), have the potential to prevent and protect against aging and skin damage, although more specific quantitative analysis is needed.

Unveiling the mechanisms for the development of rosehip-based dermatological products: an updated review

Rosa spp., commonly known as rosehips, are wild plants that have traditionally been employed as herbal remedies for the treatment of a wide range of disorders. Rosehip is a storehouse of vitamins, including A, B complex, C, and E. Among phytonutrients, vitamin C is found in the highest amount. As rosehips contain significant levels of vitamin C, they are perfect candidates for the development of skincare formulations that can be effectively used in the treatment of different skin disorders (i.e., scarring, anti-aging, hyperpigmentation, wrinkles, melasma, and atopic dermatitis). This research focuses on the vitamin C content of several Rosa sp. by their botanical and geographic origins, which according to research studies are in the following order: R. rugosa > R. montana > R. canina > R. dumalis, with lower levels in R. villosa and R. arvensis, respectively. Among rosehip species, R. canina is the most extensively studied species which also displays significant amounts of bioactive compounds, but also antioxidant, and antimicrobial activities (e.g., against Propionibacterium acnes, Staphylococcus aureus, S, epidermis, and S. haemolyticus). The investigation also highlights the use of rosehip extracts and oils to minimise the harmful effects of acne, which primarily affects teenagers in terms of their physical appearance (e.g., scarring, hyperpigmentation, imperfections), as well as their moral character (e.g., low self-confidence, bullying). Additionally, for higher vitamin C content from various rosehip species, the traditional (i.e., infusion, maceration, Soxhlet extraction) and contemporary extraction methods (i.e., supercritical fluid extraction, microwave-assisted, ultrasonic-assisted, and enzyme-assisted extractions) are highlighted, finally choosing the best extraction method for increased bioactive compounds, with emphasis on vitamin C content. Consequently, the current research focuses on assessing the potential of rosehip extracts as medicinal agents against various skin conditions, and the use of rosehip concentrations in skincare formulations (such as toner, serum, lotion, and sunscreen). Up-to-date studies have revealed that rosehip extracts are perfect candidates as topical application products in the form of nanoemulsions. Extensive in vivo studies have revealed that rosehip extracts also exhibit specific activities against multiple skin disorders (i.e., wound healing, collagen synthesis, atopic dermatitis, melasma, and anti-aging effects). Overall, with multiple dermatological actions and efficacies, rosehip extracts and oils are promising agents that require a thorough investigation of their functioning processes to enable their safe use in the skincare industry.

Comparative metabolomic analysis reveals nutritional properties and pigmentation mechanism of tea-scented rosehips

BACKGROUND

The fruits of the genus Rosa, commonly known as rosehips, have attracted significant attention owing to their rich content of various bioactive compounds. However, their utility is generally secondary to the ornamental appeal of their flowers. This study aimed to explore the quality differences among tea-scented rosehips found in Yunnan, China, including those of Rosa odorata var. odorata (RO), Rosa odorata var. gigantea (RG), and Rosa yangii (RY). Morphological characteristics, chemical composition, and antioxidant activity of their fruits were evaluated.

RESULTS

The study revealed significant variability in composition and biological activities based on fruit color. RO exhibited the highest levels of polyphenols, flavonoids, anthocyanins, carotenoids, and vitamin C, with the strongest antioxidant activity (10.99 μmol Trolox·g-1 ), followed by RG (7.91 μmol Trolox·g-1 ) and RY (6.52 μmol Trolox·g-1 ). This supports RO's potential as a functional food source. Untargeted metabolomics identified and quantified 502 metabolites, with flavonoids (171) and phenolic acids (147) as the main metabolites. The differential metabolites among the fruits are primarily enriched for flavonoid biosynthesis and phenylpropanoid biosynthesis pathways. Insights into color formation supported the role of anthocyanins, flavones, and flavonols in fruit color variation.

CONCLUSION

Tea-scented rosehips offer vibrant colors and high nutritional value with potent biological activities. Rosa odorata var. odorata stands out as a functional food source owing to its rich bioactive compounds. These findings lay the groundwork for utilizing rosehips in functional foods, health supplements, and food additives, emphasizing the practical and beneficial applications of Rosa spp. independent of their ornamental value. © 2023 Society of Chemical Industry.

UPLC-ESI-MS/MS-Based Analysis of Various Edible Rosa Fruits Concerning Secondary Metabolites and Evaluation of Their Antioxidant Activities

The genus Rosa is globally popular with well-established applications since it has a high edible and medicinal value. However, relatively limited research has been conducted on the composition and quality of wild Rosa fruits. The present study aimed to compare the properties and chemical components of five wild edible Rosa fruits, Rosa roxburghii, Rosa sterilis, Rosa laevigata, Rosa davurica, and Rosa sericea. The UPLC-ESI-MS/MS approach identified the key metabolites among the five Rosa fruits as flavonoids, phenolic acids, and organic acids. The main differential metabolites among the five fruits are flavonoids (22.29-45.13%), phenolic acids (17-22.27%), and terpenoids (7.7-24%), respectively. In total, 125 compounds served as potential markers for the five Rosa species. Differential metabolic pathways of five Rosa fruits were analyzed using the KEGG approach. Rosa laevigata fruits showed the highest total polysaccharide (TPS) content of 64.48 g/100 g. All the five Rosa extracts effectively decreased the levels of malondialdehyde while increasing the activities of superoxide dismutase and glutathione peroxidase in the H2O2-induced HaCaT cell model, demonstrating high potential for antioxidant development. Our findings suggest that the five studied Rosa fruits exhibit biological activity and edible value worth further exploration.

Chemical Profile and Antioxidant and Antimicrobial Activity of Rosa canina L. Dried Fruit Commercially Available in Serbia

The aim of this work was to give as much information as possible on Rosa canina dried fruit that is commercially available in Serbia. In order to provide the chemical composition, the UHPLC-DAD-ESI-MS method was employed for both polar and non-polar extracts of samples obtained with a solvent mixture consisting of hexane, acetone, and ethanol in a volume ratio of 2:1:1, respectively, and 0.05% (w/v) butylated hydroxytoluene. In addition, the total content levels of lycopene, β-carotene, total polyphenols, and flavonoids were determined by means of UV-vis spectrophotometry. The antioxidant activity was tested by applying four different methods: ABTS, DPPH, FRAP, and CUPRAC. Overall, nine compounds were identified. The results of chemical composition analysis were used as the basis for the interpretation of the calculated results for the antioxidant and antimicrobial activity. The obtained results for R. canina dried fruit extract are as follows: β-carotene-7.25 [mg/100 g fruit weight]; lycopene-2.34 (mg/100 g FW); total polyphenol content (TPC)-2980 [mg GAE/kg FW]; total flavonoid content (TFC)-1454 [mg CE/kg FW]; antioxidant activity-ABTS 12.3 [μmol/100 g FW], DPPH 6.84, FRAP 52.04, and CUPRAC 15,425; and antimicrobial activity-Staphylococcus aureus MIC/MMC 4/0 [mg∙mL-1], Enterococcus faecalis 4/0, Bacillus cereus 4/0, Escherichia coli 4/0, Salmonella enteritidis 4/4, Enteroabacter aerogenes 4/0, Pseudomonas aeruginosa 2/0, and Candida albicans 2/0.

Beneficial medicinal effects and material applications of rose

Rose is a beautiful and fragrant plant with a variety of medicinal and substance uses. Various parts of rose such as fruits, flowers, leaves, and bark can be used in various product development, including cosmetics, food, pharmaceuticals, and engineering. The medical benefits of roses include the treatment of inflammation, diabetes, dysmenorrhea, depression, stress, seizures, and aging. Rose water is precious beauty water for skin care and has antibacterial effects on various microbiota. The surface of a rose petal exhibits a hierarchical structure comprising microscale papillae, with each papilla further featuring intricate nanofolds. With this structural feature, rose petals have high water contact angles together with antagonistic wetting properties. The hierarchical structures of rose petals were shown to have anti-reflection and light-harvesting abilities, which have the potential to be materials for various electronic products. Rose petals are an excellent biomimetic/bioinspired material that can be applied to the popular material graphene. This paper reviews the medical function and material application of roses. During the COVID-19 pandemic, medical materials or food shortages have become a global issue. Natural biomaterials could be a good alternative. Roses, with so many benefits, definitely deserve more exploration and promotion.

Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows

Introduction

The research focuses on enhancing the nutritional value and potential health benefits of gluten-free confectionery products, developing innovative pastilles and marshmallows enriched with medicinal herb extracts, probiotics, and bioactive compounds from natural sources.

Methods

Physicochemical properties, including water activity, texture, and color, are assessed to evaluate the quality of the final products. Moreover, in vitro digestibility of the confectionery products is also investigated, with a focus on the release of bioactive compounds such as total phenolic compounds (TPC) and total anthocyanin (TAC) during simulated gastrointestinal digestion.

Results and discussion

Results indicate that the addition of specific ingredients to pastille samples does not lead to variations in water activity (~0.44), preserving the original properties, quality, and stability of the food. In contrast, the incorporation of additives in marshmallow products significantly increases water activity (p ≤ 0.05), attributed to their moisture-retaining effect. In general, our findings reveal that texture properties and color parameters are significantly affected by different formulations (p ≤ 0.05) for both confectionery products. Notably, the use of fruit and berries puree, along with the incorporation of additives, improves the functionality of confectionary products in terms of consumer acceptance (harder pastilles and softer marshmallow) and product quality. Furthermore, the study reveals that bioactive compounds are released and become more bioaccessible during digestion, particularly in the intestinal phase, with a maximum release exceeding 97% of TPC and TAC for both pastille and marshmallow samples. These findings pave the way for the development of a new category of gluten-free confectionery products, enriched with functional ingredients that offer potential health benefits, aligning with consumer preferences for natural, functional, and health-conscious treats. This research contributes to the evolving the landscape of functional confectionery products and underscores their potential as immune-boosting and naturally based food options.

Comparative Study of Bioactive Compounds and Biological Activities of Five Rose Hip Species Grown in Sicily

Nowadays, research on plant extracts has attracted increasing interest. The aim of this study was to compare phenolic profile, vitamin C, and carotenoid content, as well as the biological activities of five different rose species, including Rosa canina, R. corymbifera, R. micrantha, R. rubiginosa, and R. rugosa. These species had different morphological characteristics, with R. rugosa showing higher size of flower petals and higher weight of hips. The highest vitamin C content was found in hip extracts of R. rubiginosa and R. rugosa, which also showed the highest carotenoid amount. R. corymbifera showed the highest phenolic content. No significant antimicrobial activity of extracts containing phenolic compounds against different indicator strains could be detected. Cell monolayer integrity was not affected by treatments with the above-mentioned extracts of R. canina, R. micrantha, and R. rugosa at different concentrations for up to 24 h, while those of R. rubiginosa and R. corymbifera affected intestinal permeability at the highest concentration tested. The partial least squares regression analysis generated a predictive model correlating phenolic compounds with cell monolayer integrity, suggesting a relevant role for catechin, quercitrin, and p-coumaric acid. In conclusion, this study highlights how rose hips belonging to different species can have a diverse phenolic profile, differently influencing intestinal monolayer integrity.

Quantification of fatty acids in seed oil and important bioactive compounds in Iranian Rosa canina L. ecotypes for potential cosmetic and medicinal uses

Rosa canina L. (Rosaceae), commonly known as the rose hip, is originated from Europe, Africa, and Asia with a long history in medicinal applications. This study aimed to analyze the morphological traits, fatty acids profile, and content of phenolic compounds, anthocyanins, vitamin C, total carotenoid, total phenol, total flavonoid, and antioxidant activity of the fruits of eleven Iranian R. canina ecotypes (RCEs). The highest coefficient of variation was obtained in 1000 seed weight (46.57%). The seed oil varied from 8.08 ± 0.17% to 16.91 ± 0.35%. Linoleic (35.41 ± 0.78% to 49.59 ± 0.96%) and eicosanoic (17.67 ± 0.06% to 25.36 ± 0.54%) acids were the predominant fatty acids in the studied samples. The anthocyanin content in the fruits was ranged from 0.98 ± 0.03 to 4.41 ± 0.04 mg cyanidin 3-glucoside/100 g of dry weight (mg C3G/100 g DW). The high content of vitamin C (103.51 ± 1.24-419.70 ± 3.12 mg/100 g DW), total carotenoid (111.22 ± 0.78-206.98 ± 1.25 mg β-carotene equivalents per g of dry weight (mg β-CARE/g DW)), total phenol (52.87 ± 0.82-104.52 ± 0.23 mg GAE/g DW), and total flavonoid (14.20 ± 0.12-25.18 ± 0.47 mg RE/g DW) were observed in the studied samples. Catechin (20.42 ± 0.47-19.22 ± 0.13 µg/g DW) was the major phenolic compound. The high antioxidant activity in the fruits of the plant was recorded in the studied RCEs (IC50 = 12.54 ± 0.18-26.33 ± 0.13 μg/ml). A significant correlation between some phytochemical compounds (dependent variable) and morphological features (independent variable) was found. Based on our findings, the fruit of the studied ecotypes can be used for future breeding programs and drug development.

Breeding of Modern Rose Cultivars Decreases the Content of Important Biochemical Compounds in Rose Hips

This study aimed to determine the content and composition of bioactive compounds in autochthonous rose hips (R. pendulina, R. spinosissima, and R. gallica) and to compare them with the content of bioactive compounds in some cultivars ('Harstad', 'Bourgogne', 'Mount Everest', 'Poppius', 'Fruhlingsduft', 'Single Cherry', 'Fruhlingsmorgen', 'Violacea', and 'Splendens') derived from these main species. Due to insufficient information on how bioactive compound content changes when crossing roses, this study also sought to ascertain whether modern rose hip cultivars are still a sufficiently rich source of bioactive compounds and could, therefore, be potentially used as a functional food. All material was collected in the Arboretum Volčji Potok (Slovenia). The ascorbic acid content was highest in the 'Harstad' cultivar (12.79 g/kg FW), and the total organic acid content varied from 1.57 g/kg FW (R. spinosissima) to 34.39 g/kg FW ('Harstad'). Of all the carotenoids analyzed, only lycopene and β-carotene were present in all the samples. The total carotenoid content was highest in the 'Fruhlingsmorgen' cultivar (100.84 mg/kg FW), derived from R. spinosissima, and lowest in the main species, R. spinosissima (9.26 mg/kg FW). It can be concluded, therefore, that the content of bioactive compounds in rose hips of modern cultivars is generally lower than in rose hips of old cultivars and original species included in this study. The research results confirm that modern breeding strategies are mainly focused on goals such as abundant flowering and resistance to diseases and pests and not so much on the content of bioactive compounds.

The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel

This study evaluated the effects of hot air drying (HAD), microwave drying (MD), vacuum drying (VD), sun drying (SD) and vacuum freeze drying (VFD) on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. The results showed VFD could retain the appearance color, total phenolics (19.49 mg GAE/g DW), total flavonoids (9.65 mg CE/g DW), caffeine (3.15 mg/g DW), trigonelline (2.71 mg/g DW), and antioxidant capacities of fresh sample to the greatest extent, but its operating cost was significantly higher than other treatments and total volatile components were in the minimum levels. HAD and SD exhibited the highest loss rates of total phenols and antioxidant capacities, exceeding 50%. MD offered the lowest operating cost, superior retention of bioactive components, and the richest variety and quantity of volatile compounds. Therefore, it is recommended to use MD to dehydrate the coffee peel in actual production.

Detailed Metabolic Characterization of Flowers and Hips of Rosa gallica L. Grown in Open Nature

Our research aimed to investigate the primary and secondary metabolites of rosehips and petals of R. gallica in comparison with R. subcanina. R. gallica was chosen because it is still unexplored in terms of various bioactive substances and is strongly present in Slovenia. Given that roses are generally very variable and unstudied, our research will contribute to greater transparency and knowledge of the bioactive composition of rosehips and petals. We found a strong positive correlation between the total content of phenolics and ascorbic acid, between the total content of organic acids and the total content of carotenoids, and between the total content of sugars and the total content of organic acids. Hips of R. gallica contained higher amounts of sugars, ascorbic acid, and carotenoids than R. subcanina. Based on the composition of phenolic compounds in the petals, it is possible to distinguish between the two species. Among all the phenolic compounds in the petals, both genotypes are richest in gallotannins, followed by flavonols. Among anthocyanins, cyanidin-3-glucoside was determined, the content of which was also higher in R. gallica. It can be concluded that the studied hips had an extremely low sugar content and, consequently, an extremely high organic acid content. The content of carotenoids in hips was in the lower range of the average content compared to data from the literature. By optimizing the harvesting time, we could obtain a higher content of carotenoids, which could potentially be used for industrial purposes. However, we found that the analyzed petals were a rich source of phenolic compounds, which benefit the human body and could be potentially used in the food and cosmetic industries.

Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead

The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different yeast strains, namely Saccharomyces cerevisiae var. bayanus, and Torulaspora delbrueckii, on the volatile and phenolic compounds of these beverages. Analytical techniques, including HPLC-DAD and GS/MS, were employed to analyze the chemical composition of the beverages. ANOVA analysis of variance was conducted to assess differences in the volatile and phenolic compounds. The findings reveal that yeast selection significantly impacts the chemical profiles of the beverages. Saccharomyces cerevisiae fermentation preserves rosehip-specific flavonoids and phenolic acids. Sequential fermentation with Torulaspora delbrueckii demonstrated proficiency in generating esters, contributing to fruity and floral aromas in the beverages. This study investigates the importance of yeast selection in shaping the chemical composition of rosehip mead, providing insights into the distinct characteristics conferred by different yeast strains. By optimizing yeast selection and fermentation techniques, the overall quality and diversity of these beverages can be enhanced.

Phenolic Compounds of Rose Hips of Some Rosa Species and Their Hybrids Native Grown in the South-West of Slovenia during a Two-Year Period (2020-2021)

The genus Rosa is very extensive and variable, so it remains very unpredictable and uninvestigated. This also holds true for values of secondary metabolites in rose hips, which are important for several purposes (human diet, protection of plants against pests, etc.). The aim of our study was to determine the content of phenolic compounds in the hips of R. × R. glauca, R. corymbifera, R. gallica and R. subcanina, which grow wild in nature in southwestern Slovenia. We examined the content of phenolic compounds in different parts of rose hips, in the flesh with skin and in the seeds, depending on the individual species, over a period of two years, 2020 and 2021. We also considered the influence of environmental conditions on the content of the mentioned compounds. In both years, the content of phenolic compounds was higher in the flesh with skin than in the seeds. Considering the total content of phenolic compounds in the flesh with skin, R. gallica stands out (15,767.21 mg/kg FW), but the hips of this species accumulated the lowest number of different phenolic compounds. The lowest content of total phenolic compounds (TPC) was found in R. corymbifera, in the year 2021 (3501.38 mg/kg FW). The content of TPC (in both observed years) in the seeds varied between 1263.08 mg/kg FW (R. subcanina) and 3247.89 mg/kg FW (R. × R. glauca). Among the anthocyanins, cyanidin-3-glucoside was determined, which was predominant in R. gallica (28.78 mg/kg FW), and at least was determined in R. subcanina (1.13 mg/kg FW). When comparing the two years of the period (2020-2021), we found that 2021 was more favorable for the formation of phenolic compounds in the seeds, but 2020 in the flesh with skin.

Stability and Bioaccessibility of Phenolic Compounds in Rosehip Extracts during In Vitro Digestion

Rosehips, particularly dog rose fruits (Rosa canina L.), are a great source of antioxidant compounds, mainly phenolics. However, their health benefits directly depend on the bioaccessibility of these compounds affected by gastrointestinal digestion. Thus, the purpose of this research was to study the impact of gastrointestinal and colonic in vitro digestions on the concentration of total and individual bioaccessible phenolic compounds from a hydroalcoholic extract of rosehips (Rosa canina) and also their antioxidant capacity. A total of 34 phenolic compounds were detected in the extracts using UPLC-MS/MS. Ellagic acid, taxifolin, and catechin were the most abundant compounds in the free fraction, while gallic and p-coumaric acids were the main compounds in the bound phenolic fraction. Gastric digestion negatively affected the content of free phenolic compounds and the antioxidant activity measured using the DPPH radical method. However, there was an enhancement of antioxidant properties in terms of phenolic content and antioxidant activity (DPPH (2,2-diphenyl-1-picrylhydrazyl): 18.01 ± 4.22 mmol Trolox Equivalent (TE)/g; FRAP (Ferric Reducing Antioxidant Power): 7.84 ± 1.83 mmol TE/g) after the intestinal stage. The most bioaccessible phenolic compounds were flavonols (73.3%) and flavan-3-ols (71.4%). However, the bioaccessibility of phenolic acids was 3%, probably indicating that most of the phenolic acids were still bound to other components of the extract. Ellagic acid is an exception since it presented a high bioaccessibility (93%) as it was mainly found in the free fraction of the extract. Total phenolic content decreased after in vitro colonic digestion, probably due to chemical transformations of the phenolic compounds by gut microbiota. These results demonstrated that rosehip extracts have a great potential to be used as a functional ingredient.

Design and Characterization of an Ethosomal Gel Encapsulating Rosehip Extract

Rising environmental awareness drives green consumers to purchase sustainable cosmetics based on natural bioactive compounds. The aim of this study was to deliver Rosa canina L. extract as a botanical ingredient in an anti-aging gel using an eco-friendly approach. Rosehip extract was first characterized in terms of its antioxidant activity through a DPPH assay and ROS reduction test and then encapsulated in ethosomal vesicles with different percentages of ethanol. All formulations were characterized in terms of size, polydispersity, zeta potential, and entrapment efficiency. Release and skin penetration/permeation data were obtained through in vitro studies, and cell viability was assessed using an MTT assay on WS1 fibroblasts. Finally, ethosomes were incorporated in hyaluronic gels (1% or 2% w/v) to facilitate skin application, and rheological properties were studied. Rosehip extract (1 mg/mL) revealed a high antioxidant activity and was successfully encapsulated in ethosomes containing 30% ethanol, having small sizes (225.4 ± 7.0 nm), low polydispersity (0.26 ± 0.02), and good entrapment efficiency (93.41 ± 5.30%). This formulation incorporated in a hyaluronic gel 1% w/v showed an optimal pH for skin application (5.6 ± 0.2), good spreadability, and stability over 60 days at 4 °C. Considering sustainable ingredients and eco-friendly manufacturing technology, the ethosomal gel of rosehip extract could be an innovative and green anti-aging skincare product.

Bioactive Compounds and Antioxidant Activity in the Fruit of Rosehip (Rosa canina L. and Rosa rubiginosa L.)

Rosehips (Rosa spp., Rosaceae) are wild rose bushes with more than 100 species. Its fruits vary in colour and size, depending on the species, and are recognised for their nutritional characteristics. Ten samples of Rosa canina L. and Rosa rubiginosa L. fruits were collected at different geographical points from Southern Chile. Nutrients such as crude protein and minerals and functional properties such as phenolic compounds, ascorbic acid, and also antioxidant activities were evaluated by HPLC-DAD-ESI-MS/MS. The results revealed a high content of bioactive compounds, primarily ascorbic acid (6.0 to 8.2 mg g^-1 fresh weight (FW)), flavonols (427.9 ± 0.4 μg g^-1 FW) and antioxidant activity. We established a relationship between the antioxidant activity using Trolox equivalent antioxidant capacity (TEAC), cupric reducing antioxidant capacity (CUPRAC) and 2,2-diphenyl radical (DPPH) methods and the concentration of uncoloured compounds, such as flavonols and catechin. This antioxidant activity was primarily associated with the samples from Gorbea, Lonquimay, Loncoche, and Villarrica localities, and all of them were of the species Rosa rubiginosa L. The results here obtained represent novel information of rosehip fruits. In this sense, the reported information about compounds and antioxidant activities in rosehip fruits allowed us to continue new lines of research in relation to the potential formulation of new functional foods and also in the treatment and/or prevention of some diseases.

Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations

This work aimed to evaluate the feasibility of fortifying Pepino marmalade containing erythritol and amaranth flour (1, 2, and 3%) as the source of antioxidants, dietary fiber, and polyphenols in yogurt for increasing nutritional value and improving storability. Both Pepino marmalade and amaranth flour increased the phenolic content, citric acid value, viscosity, and WHC of the yogurt samples. The diphenyl-1 picrylhydrazyl scavenging activity (DPPH), radical cation (ABTS^*+) scavenging assay, oxygen radical absorption capacity (ORAC), and ferric-reducing antioxidant capacity (FRAP) were found to be in the range of 4.5-46.6%, 166.2-1022 µg AAE/g, 2.61-4.49 µmol Trolox/g, and 4.9-23.88 µmol Fe²⁺/g respectively. As the concentration of marmalade and amaranth flour increased, the samples showed higher b* and lower a* and L* values. In addition, the panelists stated that they enjoyed the yogurt samples with Pepino marmalade and amaranth flour.

Targeted UHPLC-QTOF-IMS based metabolite profiling for bioactive compounds in Rosa webbiana wallich ex royle: An unexploited native from western himalayas

The current study focused on the tissues of wild Rosa webbiana from different altitudes of Indian Western Himalayas for vitamin C content, total phenolics, flavonoids, total sugars, and antioxidant potential. To date, there are very few studies on underutilized tissues viz. fruits, leaves and stem of Rosa webbiana growing in the higher altitudes. The targeted UHPLC-QTOF-IMS illustrated the phenolics fingerprinting of tissue extracts. Twelve bioactive compounds were detected with quercetin, kaempferol, and their derivatives dominantly in stem and leaves. The results have revealed that fruits possessed the highest vitamin C, and sugar contents (960, and 191.6 mg/100 g, respectively). Compared to other tissues, leaves showed the highest total phenolics as well as best results in vitro assays employed to assess antioxidant potential. The antioxidant activity showed a positive correlation with total phenolics. A significant variation in total phenolics, total flavonoids, and antioxidant potential was mainly attributed to oxidative stress on plants due to altitude difference, and secondary metabolite production. Taken together, the underutilized tissues of Rosa webbiana could be exploited as a promising, low-cost resource of phenolic compounds in food, cosmetic, and pharmaceutical industries. Our study will pave the way to developing food products from Rosa webbiana, a natural source for health-conscious people.

Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá (Eugenia stipitata) Pulp

This work aimed to determine the chemical and physical properties of 70% dark cocoa chocolate, including freeze-dried Arazá (Eugenia stipitata) pulp (FDAP). We studied chocolates incorporating three FDAP concentrations (1.0, 1.5, and 2.0%). No statistical differences were found in total polyphenol content, antioxidant capacity, and total catechin and epicatechin content. The dark chocolates' moisture and texture were unaffected by the FDAP. The Casson yield stress increased to 19.67±1.35 Pa, while the Casson plastic viscosity reduced to 1.68±0.03 Pa·s, Also, the particle size increased. The dark chocolates' flow behavior corresponded to a non-Newtonian fluid. Finally, the dark chocolate's properties were unaffected by a 2% FDAP concentration.

Functional Compounds and Antioxidant Activity of Rosa Species Grown In Turkey

Rose hips differ from other fruits with their high vitamin C, vitamin E, phenolic, and antioxidant content, making it an economical source of antioxidants. Exploring the fruit and seed components of different Rosa species could enable better use of their potential for various industries. Thus, rose hips of Rosa corymbifera , Rosa rugosa (Thunb.), Rosa alba  L., and Rosa canina  L. cultivated in the same growing conditions were analyzed. Their antioxidant activity and capacity, vitamin C, total carotenoids and phenolics, tocopherols and seed oils, as well as their fatty acid composition were determined. In addition to having highly polyunsaturated fatty acids, R. canina was also found to have noticeably high antioxidant components. In the overall evaluation (both fruit and oil characteristics), R. canina was found to have the most favorable content, while R. rugosa has the most desirable oil characteristics. As a result of the evaluation of fruit (excluding oil), R. corymbifera and R. canina were determined as prominent species. Despite medium level oil content, R. rugosa can be recommended for seed oil uses. R. corymbifera and R. canina are recommended for the food and food supplement industry. Production of rose hip species that contain the remarkable functional components of fruits and the health-promoting fatty acids of seeds may be used in combination as a marketing tool. In this way, the medicinal plant market share and profitability rate of rose hip will increase.

Widely Targeted Metabolic Profiling Reveals Differences in Polyphenolic Metabolites during Rosa xanthina f. spontanea Fruit Development and Ripening

Rose hips are rich in various nutrients and have long been used for food and medicinal purposes. Owing to the high phenolic content, rose hips can be used as natural antioxidants. In this study, ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was used to conduct a widely targeted metabolomics analysis on the polyphenolic components of Rosa xanthina f. spontanea in three ripening stages: unripe, half-ripe and fully ripe fruit. A total of 531 polyphenol metabolites were detected, including 220 phenolic acids, 219 flavonoids, 50 tannins and 42 lignans and coumarins. There were 160 differential metabolites between unripe and half-ripe rose hips (61 downregulated and 99 upregulated) and 157 differential metabolites between half-ripe and fully ripe rose hips (107 downregulated and 50 upregulated). The results of our study not only greatly enrich the chemical composition database of rose hips but also provide metabolomics information on the changes in polyphenolic metabolism during fruit development for the first time, which will help select the optimal harvest time of rose hips to achieve better quality.

Phenolic Content and Antioxidant Activity in Fruit of the Genus Rosa L

Throughout history, people of different cultures have acknowledged the relationship between food properties and health. The pseudo-fruits of different Rosa species contain high levels of vitamin C and other beneficial biological active agents such as phenolics, and others. The purpose of the research was to determine the variability of the phenolic compound profiles in the fruit of different species of Rosa L. and to evaluate the antioxidant activity of fruit extracts in vitro. The total contents of phenolics, flavonoids, procyanidins, and hydroxycinnamic acid derivatives were performed using the spectrophotometric method. Qualitative and quantitative analysis of individual phenolics in rosehip samples was carried out by applying the HPLC method. The largest amounts of phenolic compounds 26.49 ± 1.32 mg GRE/g were found in rosehip samples of the Rosa pisocarpa species. (+)-Catechin was the predominant phenolic compound in rosehip fruit samples, and the highest content 522.48 ± 26.12 µg/g was found in rosehip samples of the Rosa subcanina species. A strong correlation was found between the total amount of phenolic compounds determined in rosehip extracts and the radical scavenging and reducing the activity of their extracts in vitro (r = 0.759 and 0.761, accordingly, p < 0.001).

Floral Scents and Fruit Aromas: Functions, Compositions, Biosynthesis, and Regulation

Floral scents and fruit aromas are crucial volatile organic compounds (VOCs) in plants. They are used in defense mechanisms, along with mechanisms to attract pollinators and seed dispersers. In addition, they are economically important for the quality of crops, as well as quality in the perfume, cosmetics, food, drink, and pharmaceutical industries. Floral scents and fruit aromas share many volatile organic compounds in flowers and fruits. Volatile compounds are classified as terpenoids, phenylpropanoids/benzenoids, fatty acid derivatives, and amino acid derivatives. Many genes and transcription factors regulating the synthesis of volatiles have been discovered. In this review, we summarize recent progress in volatile function, composition, biosynthetic pathway, and metabolism regulation. We also discuss unresolved issues and research perspectives, providing insight into improvements and applications of plant VOCs.

Determination of Phenolic Compounds Using HPLC-UV Method in Wild Fruit Species

Plant parts of some spontaneous fruit species were analyzed by HPLC-UV method to determine their content in phenolic compounds. Buds, leaves, flowers, and fruits were harvested from 11 wild fruit species of medicinal, food, and therapeutic interest: European crab apple, European wild pear, blackthorn, dog rose, elder, dewberry, wild blackberry, cornelian cherry, red hawthorn, black hawthorn, and green strawberry. The studied species were analyzed for the presence and amount of phenolic compounds: flavonoids from the subclasses flavanols (catechin hydrate and epicatechin) and flavonols (rutin, myricetin, quercetin, and kaempferol) together with phenolic acids belonging to the hydroxybenzoic acid subclass (ellagic, gallic, syringic, vanillic, and salicylic) and hydroxycinnamic acids (caffeic, ferulic, sinapic, p-coumaric, neochlorogenic, and chlorogenic). The obtained results confirm the presence of bioactive compounds in different plant parts in wild fruit species. The variability identified from one species to another, the different compositions of phenols within the species, provides useful data on the role of these plant parts in the human body.

Metabolites of Prickly Rose: Chemodiversity and Digestive-Enzyme-Inhibiting Potential of Rosa acicularis and the Main Ellagitannin Rugosin D

Prickly rose (Rosaacicularis Lindl.) is the most distributed rose species in the Northern Hemisphere, used by indigenous people for various food purposes. The lack of detailed information about the chemical composition of R. acicularis has led us to study the phytochemical composition and metabolic profile of prickly rose extracts using chromatographic techniques. Many groups of phenolic and non-phenolic compounds were quantified in the leaves, flowers, roots and fruits of R. acicularis. Phenolic compounds were the dominant phytochemicals in the aerial parts and roots of R. acicularis. A precise study by high-performance liquid chromatography with photodiode array detection and electrospray ionization triple quadrupole mass spectrometric detection showed the presence of 123 compounds, among which ellagic acid derivatives, ellagitannins, gallotannins, catechins, catechin oligomers, hydroxycinnamates and flavonoid glycosides of kaempferol, quercetin and dihydroquercetin were all identified for the first time. The most abundant phenolic compounds were ellagitannins and flavonoid glycosides, with a maximal content of 70.04 mg/g in leaves and 66.72 mg/g in flowers, respectively, indicating the great ability of R. acicularis organs to accumulate phenolic compounds. By applying a standardized static, simulated gastrointestinal digestion method, we found the inhibitory potential of the leaf extract against digestive α-amylases. A pancreatic α-amylase activity-inhibiting assay coupled with HPLC microfractionation demonstrated high inhibition of enzyme activity by ellagitannin rugosin D, which was later confirmed by a microplate reaction with mammalian α-amylases and the simulated digestion method. This study clearly demonstrates that R. acicularis leaf extract and its main component, ellagitannin rugosin D, strongly inhibit digestive α-amylase, and may be a prospective antidiabetic agent.

Volatile Compounds and Antioxidant and Antimicrobial Activities of Selected Citrus Essential Oils Originated from Nepal

Citrus species of plants are among the most commercially cultivated crops, mainly for their fruit. Besides, the generally consumed flesh inside the fruit, the peel is quite important too. Essential oils extracted from the peel have a history of being used by humankind for centuries. These essential oils are rich in antioxidants and antimicrobial agents. Comparative investigation of volatile constituents, and antioxidant and antimicrobial activities were undertaken. The essential oils were evaluated through gas chromatography-mass spectrometry (GC-MS), and enantiomeric composition by chiral GC-MS. Similarly, the antioxidant properties were evaluated by 2,2-diphenyl-1-picrylhydrazyl scavenging assay, and antimicrobial activities were assayed using the disk diffusion method. The highest extraction yield of 1.83% was observed in Citrus sinensis Osbeck. GC-MS analysis showed limonene (63.76-89.15%), γ-terpinene (0.24-6.43%), β-pinene (0.15-6.09%), linalool (0.35-3.5%), sabinene (0.77-2.17%), myrcene (0.74-1.75%), α-terpineol (0.28-1.15%), and α-pinene (0.2-0.58%) as the major constituents of the essential oil of the Citrus species studied. For the first time, through our study, chiral terpenoids have been observed from Citrus grandis Osbeck essential oil. The order of antioxidant activity is as follows: Citrus grandis Osbeck red flesh > Citrus reticulata Blanco > Citrus sinensis Osbeck > Citrus grandis Osbeck white flesh. Except for Citrus grandis Osbeck white flesh (52.34 µL/mL), all samples demonstrated stronger antioxidant activities than those of the positive control, quercetin (5.60 µL/mL). Therefore, these essential oils can be used as a safe natural antioxidant to prevent product oxidation. Likewise, citrus peel essential oil showed antimicrobial activity against tested bacterial strains, albeit marginal.

Effect of Vitamin C Source on Its Stability during Storage and the Properties of Milk Fermented by Lactobacillus rhamnosus

The enrichment of commonly consumed foods with bioactive components might be helpful in promoting health and reducing the risk of disease, so the enrichment of probiotic fermented milk with vitamin C can be considered appropriate. The effect of vitamin C addition depends on the source of origin (rosehip, acerola and ascorbic acid in powder form) on the growth and survival of Lactobacillus rhamnosus and the quality of fermented milk on the 1st and 21st day of storage was analyzed. The pH, total acidity, vitamin C, syneresis, color, texture profile and numbers of bacterial cells in fermented milk were determined. The organoleptic evaluation was also performed. The degradation of vitamin C in milk was shown to depend on its source. The lowest reduction of vitamin C was determined in milk with rosehip. The least stable was vitamin C naturally found in control milk. The addition of rosehip and acerola decreased syneresis and lightness of milk color, increasing the yellow and red color proportion. In contrast, milk with ascorbic acid was the lightest during the whole experimental period and was characterized by a very soft gel. The growth of Lactobacillus rhamnosus during fermentation was most positively affected by the addition of rosehip. However, the best survival of Lactobacillus rhamnosus was demonstrated in milk with acerola. On the 21st day of storage, the number of L. rhamnosus cells in the control milk and the milk with vitamin C was >8 log cfu g⁻¹, so these milks met the criterion of therapeutic minimum. According to the assessors, the taste and odor contributed by the addition of rosehip was the most intense of all the vitamin C sources used in the study.

The Allelopathic Potential of Rosa blanda Aiton on Selected Wild-Growing Native and Cultivated Plants in Europe

Invasive plant species are responsible for changing colonized ecosystems by occupying new areas and creating a threat to the functioning of the native flora and fauna populations. Alien plants can produce allelochemicals, substances completely new to indigenous communities. This study investigated the germination seed reactions of Festuca rubra L. and Raphanus sativus L. var. radicula Pers. cv. Rowa on the extracts from the roots, stalks, leaves, and flowers of Rosa blanda. Aqueous extracts at concentrations of 1%, 2.5%, and 5% were used in order to determine the allelopathic potential of this alien rose for Europe. With the increase in the concentration of extracts, a decrease in the germination capacity of seeds of the tested species was observed. R. blanda extracts inhibited the growth of seedlings. Depending on the concentration and type of the extract, changes in biomass and water content in Red Fescue and Red Radish seedlings were also shown. The highest differences in the electrolyte leakages were noted in seedlings treated with 5% rose extracts. The study showed that the aqueous extracts of R. blanda leaves and flowers had the greatest allelopathic potential.

Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries

Revaluing agri-food waste to offer consumers bioactive compounds for a healthy diet is an important issue. In the present work, the antioxidant capacity (AC), total phenolic content (TPC) and phenolic compounds of pulp and bagasse of four Peruvian berries with UHPLC-DAD was determined. Elderberry (Sambucus peruviana Kunth) bagasse had a greater amount of TPC (4.87 ± 0.02 mg GAE/100 gfw) and AC (7.66 ± 0.04 and 7.51 ± 0.24 μmol TE/gfw in DPPH and ABTS, respectively) than the bagasse of the other berries, with a strong positive correlation between TPC and AC. Blueberry (Vaccinium floribundum Kunth) bagasse contains the highest amount of gallic acid (103.26 ± 1.59 μg/gfw), chlorogenic acid (1276.55 ± 1.86 μg/gfw), caffeic acid (144.46 ± 1.78 μg/gfw), epicatechin (1113.88 ± 1.82 μg/gfw) and p-coumaric acid (77.82 ± 1.92 μg/gfw). Elderberry (Sambucus peruviana Kunth) bagasse contains the highest amount of catechin (153.32 ± 0.79 μg/gfw). No significant differences were found in the content of chlorogenic acid and epicatechin of blackberry (Rubus roseus Poir). It was shown that the wastes of the four Amazonian berries have higher values of bioactive properties than their pulp, being the elderberry bagasse the one with the best properties.

Bioactive Components, Volatile Profile and In Vitro Antioxidative Properties of Taxus baccata L. Red Arils

This study aimed at assessing the composition of bioactive compounds, including ascorbic acid, carotenoids and polyphenols, the volatile compound profile and the antioxidant activity of red arils (RAs) of Taxus baccata L. grown in diverse locations in Poland. Among the carotenoids assayed in high quantities (3.3-5.42 μg/g), the lycopene content (2.55-4.1 μg/g) was remarkably higher than that in many cultivated fruits. Samples collected from three sites were distinguished by higher amounts of ascorbic acid (125 mg/100 g, on average) than those found in many cultivated berries. Phenylpropanoids quantitatively dominated among the four groups of phenolic compounds. Chromatographic separation enabled the detection of two phenylpropanoid acids: ferulic and p-coumaric. Irrespectively of the growth site, RAs contained substantial amounts of (-)-epicatechin (1080 μg/100 g, on average). A higher ability to scavenge DPPH^● and ABTS^●+ radicals was found in the hydrophilic fraction of RAs from two sites (Warsaw and Koszalin) compared with the other two sites. The volatile compound profile of RAs was dominated by alcohols, followed by ketones, esters and aldehydes. The presence of some volatiles was exclusively related to the specific growth site, which may be regarded as a valuable indicator. The combination of bioactive and volatile compounds and the fairly good antioxidant potential of RAs render them an attractive source for preparing functional foods.

The Effect of Ripening Stages on the Accumulation of Carotenoids, Polyphenols and Vitamin C in Rosehip Species/Cultivars

Our research was aimed at assessing the effect of accumulation of carotenoids, polyphenols, vitamin C and ripening stage in the rosehip fruits of two species—Rosa canina, Rosa rugosa and two cultivar—Rosa rugosa ‘Rubra’ and Rosa rugosa ‘Alba’. The amounts of carotenoids, polyphenols and vitamin C were determined using the high-performance liquid chromatography (HPLC) method. The obtained results showed that the significantly highest amount (107.15 mg 100 g−1) of total carotenoid was determined in the fruits of Rosa canina at ripening Stage V. While results indicated that significant amount of total polyphenols were established at Stages I and II in the Rosa Rugosa ‘Alba’ and Rosa rugosa ‘Rubra’ cultivars (110.34 mg 100 g−1, 107.88 mg 100 g−1 and 103.20 mg 100 g−1 103.39 mg 100 g−1). At ripening Stage I, in the fruits of Rosa rugosa the greatest increases were established in the contents of vitamin C (3036.08 mg 100 g−1).

The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts

Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to assess the color and antioxidant stability of the extracts prepared from such fruits during various thermal treatments and at different pH and ionic strength values. Various spectrophotometric methods, HPLC, and capillary electrophoresis were used to quantify the concentrations of bioactive compounds—polyphenols, carotenoids, organic acids, and to assess antioxidant activity and color. The results show that rowan berries contain circa 1.34–1.47 g/100 g of polyphenols among which include catechin, epicatechin, ferulic acid methyl ester, procyanidin B1, etc.; ca 21.65 mg/100 g of carotenoids including zeaxanthin, β-cryptoxanthin, all-trans-β-carotene, and various organic acids such as malic, citric, and succinic, which result in a high antioxidant activity of 5.8 mmol TE/100 g. Results also showed that antioxidant activity exhibited high stability when the extract was subjected to various thermal treatments, pHs, and ionic strengths, while color was mainly impacted negatively when a temperature of 100 °C was employed. This data confirms the technological potential of this traditional, yet often overlooked species.