Peer-reviewed articles 17,970 +


Title: ROSEHIP CHUTNEY - A VALUABLE SOURCE OF ANTIOXIDANTS
ROSEHIP CHUTNEY - A VALUABLE SOURCE OF ANTIOXIDANTS

PlumX Article Metrics by Elsevier
Camelia Moldovan; VIORICA - MIRELA POPA; AURICA-BREICA BOROZAN; DIANA-NICOLETA RABA; DELIA-GABRIELA DUMBRAVA
10.5593/sgem2023V/6.2/s25.44
10.5593/sgem2023v/6.2
1314-2704
978-619-7603-66-8
English
23
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Advances in Biotechnology
The new tendency of consumers and processors in the food industry is to use organic products. Because intensive crops involve the use of pesticides and fertilizers, a bio alternative to tomatoes can be the rosehip from spontaneous flora. In this study, four variants (control, sweet, spicy and hot) of rosehip chutney were prepared as an alternative for tomato ketchup. The sensory characteristics were evaluated (by hedonic scale). The vitamin C content (by titrimetric iodometric method), polyphenols content (by Folin Ciocalteu assay) and free radical inhibition activity (by DPPH assay) were determined. Our results did not show significant differences in vitamin C content between the analyzed variants (81.20?0.67 -81.80?0.34 mg/100 g). The highest polyphenols content was detected in the "hot" chutney version (56.90?3.11 mg GAE/100g DW) in direct correlation with DPPH free radical inhibition activity (91.61?0.22%). The degree of the rosehip chutney acceptability and its chemical composition confirm that rosehip chutney can be successfully used to replace the tomato ketchup.
[1] Begic-Akagic, A., Alekic, A., Orucevic, S., Kallenborn, R., Berbic, N., Islamovic, A., ... &Vranac, A. (2013, September). Influence of production method on phenol content of rose hip“pekmez”. In Proceedings of the 24th International Scinetific-Expert Conference ofAgriculture and Food Industry, Sarajevo, Bosnia and Herzegovina (pp. 25-28).
[2] Collins, E. J., Bowyer, C., Tsouza, A., & Chopra, M. (2022). Tomatoes: An extensivereview of the associated health impacts of tomatoes and factors that can affect theircultivation. Biology, 11(2), 239
[3] Dumbrava, D.G., Moldovan, C., Raba, D.N., Popa, V.M., & Druga, M. (2016),Evaluation of antioxidant activity, polyphenols and vitamin C content of some exoticfruits, Journal of Agroalimentary Processes and Technologies, 22(1), 13-16.
[4] Georgieva, S., Angelov, G., & Boyadzhieva, S. (2014). Concentration of vitamin C andantioxidant activity of rosehip extracts. Journal of Chemical Technology and Metallurgy,49(5), 451-454.
[5] Ghendov-Mosanu, A., Cristea, E., Patras, A., Sturza, R., & Niculaua, M. (2020). Rosehips, a valuable source of antioxidants to improve gingerbreadcharacteristics. Molecules, 25(23), 5659.
[6] Medveckiene, B., Kulaitiene, J., Levickiene, D., & Hallmann, E. (2021). The effect ofripening stages on the accumulation of carotenoids, polyphenols and vitamin C in rosehipspecies/cultivars. Applied Sciences, 11(15), 6761.
[7] Nojavan, S., Khalilian, F., Kiaie, F. M., Rahimi, A., Arabanian, A. and Chalavi, S. 2008Extraction and quantitative determination of ascorbic acid during different maturitystages of Rosa canina L. Fruit. Journal of Food Composition and Analysis 21:300-305
[8] Patel, S. (2017). Rose hip as an underutilized functional food: Evidence-basedreview. Trends in Food Science & Technology, 63, 29-38.
[9] Sagdic, O., Toker, O. S., Polat, B., Arici, M., & Yilmaz, M. T. (2015). Bioactive andrheological properties of rose hip marmalade. Journal of Food Science and Technology,52, 6465-6474.
[10] Stoica, R., Somoghi, R., & Ion, R. M. (2013). Preparation of chitosan-tripolyphosphatenanoparticles for the encapsulation of polyphenols extracted from rose hips. DigestJournal of Nanomaterials & Biostructures (DJNB), 8(3).
[11] Tan, S., Ke, Z., Chai, D., Miao, Y., Luo, K., & Li, W. (2021). Lycopene, polyphenols andantioxidant activities of three characteristic tomato cultivars subjected to two dryingmethods. Food Chemistry, 338, 128062.
[12] Taneva, I., Petkova, N., Dimov, I., Ivanov, I., & Denev, P. (2016). Characterization ofrose hip (Rosa canina L.) fruits extracts and evaluation of their in vitro antioxidantactivity. Journal of Pharmacognosy and Phytochemistry, 5(2), 35-38.)

[13] Tonucci LH, Holden JM, Beecher G, Khachik F, Davis CS, Mulokozi G. Carotenoidcontent of thermally processed tomato-based food products. J. Agric. Food Chem.1995;43:579–586.
[14] Turkben, C., Uylaser, V., Incedayi, B., & Celikkol, I. (2010). Effects of different maturityperiods and processes on nutritional components of rose hip (Rosa canina L.). J FoodAgric Environ, 8(1), 26-30;
[15] Yildiz, O., & Alpaslan, M. (2012). Properties of rose hip marmalades. Food Technologyand Biotechnology, 50(1), 98.
This paper is published from the own research funds of the University of Life Sciences "KingMihai I” from Timi?oara.
conference
https://doi.org/10.5593/sgem2023V/6.2/s25.44
Download PDF
Proceedings of 23rd International Multidisciplinary Scientific GeoConference SGEM 2023
23rd International Multidisciplinary Scientific GeoConference SGEM 2023, 28-30 November, 2023
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference-SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Russian Acad Arts; Turkish Acad Sci.
361-368
28-30 November, 2023
website
9619
rosehip, chutney, vitamin C, polyphenols, antioxidant activity