TABLE 1.
Concentration of Vitamin C in different species according to conventional extraction method.
| Species | Plant part | Extraction methods | Ripening stages and vitamin C content | References |
|---|---|---|---|---|
| Stage I (green, unripe, RSI); stage II (orange, half-ripe, RSII); stage III (red, fully ripe; RSIII) | ||||
| R. arvensis | rose hips with seeds | Water extract of fresh and air-dried fruits (maceration with boiling distilled water, 10:1, v/m) | RSIII: 0.13 mg/g dw in fresh fruits | Nađpal et al. (2016) |
| RSIII: 0.23 mg/g dw | ||||
| Methanol extract of fresh and air-dried rose hips maceration with 80% aqueous methanol (10:1, v/m) | RSIII: 0.32 mg/g dw in fresh fruits | Nađpal et al. (2016) | ||
| RSIII: 0.42 mg/g dw | ||||
| Purée extract (boiled rosehips followed by sieving for seed and residues removal) | RSIII: 0.22 mg/g dw | Nađpal et al. (2016) | ||
| R. canina | flesh | 2 g sample diluted with MilliQ water (50 mL) following by filtration | RSIII: 101.38 (mg/100 g dw) | Demir et al. (2014) |
| rose hips with seeds | Water extract of fresh and air-dried fruits (maceration with boiling distilled water, 10:1, v/m) | RSIII: 1.96 mg/g dw, in fresh fruits | Nađpal et al. (2016) | |
| RSIII: 2.09 mg/g dw | ||||
| Methanol extract of air-dried rose hips (maceration with 80% aqueous methanol (10:1, v/m) | RSIII: 1.87 mg/g dw | Nađpal et al. (2016) | ||
| Purée extract (boiled rosehips followed by sieving for seed and residues removal) and evaporation in vacuo (40°C) | RSIII: 3.73 mg/g dw | Nađpal et al. (2016) | ||
| whole fruit | Powder sample extracted with metaphosphoric acid (1%, 10 mL) followed by filtration | RSIII: 68.04 mg/100 g dw | Barros et al. (2011) | |
| dried fruits | Dried fruits mixed with 2% solution of metaphosphoric acid, followed by filtration | RSIII: 446–541 mg/100 g | Ropciuc et al. (2011) | |
| whole fruit | Lyophilized samples mixed with metaphosphoric acid (5%) | RSI: 18 mg/100 g | Nojavan et al. (2008) | |
| RSII: 175 mg/100 g | ||||
| RSIII: 417.5 mg/100 g | ||||
| Air-dried (15°C–20°C) samples mixed with meta phosphoric acid (5%) | RSI: 3.0 mg/100 g | Nojavan et al. (2008) | ||
| RSII: 34.0 mg/100 g | ||||
| RSIII: 211.0 mg/100 g | ||||
| flesh and seeds | Freeze-dried samples mixed with meta phosphoric acid (5%), and extracted in an ultrasonic bath (5500 Hz, at 20°C, for 10 min) | RSI: 1913–2060 mg/100 g | Medveckienė et al. (2021) | |
| RSII: 1529–1758 mg/100 g | ||||
| RSIII: 1574 mg/100 g | ||||
| whole fruit | Lyophilized powder of rosehip using Folin–Ciocalteau method | RSIII: 880 mg/100 mL | Al-Yafeai et al. (2018) | |
| R. dumalis | whole fruit | Macerate mixed with metaphosphoric acid (2%, 1:4, w/v) | RSIII: 20–850 mg/100 g | Uggla et al. (2003) |
| whole fruit | Maceration with boiling water (1 h) of fresh and air-dried fruits followed by evaporation to dryness | RSIII: 1.51 mg/g dw in fresh fruits | Nađpal et al. (2018) | |
| RSIII: 1.60 mg/g dw in dry fruits | ||||
| whole fruit | Maceration with methanol/water (4:1; 3 days) followed by evaporation to dryness | RSIII: 1.49 mg/g dw in fresh fruits | Nađpal et al. (2018) | |
| RSIII: 1.55 mg/g dw in dry fruits | ||||
| flesh | 2 g sample diluted with MilliQ water (50 mL) following by filtration | RSIII: 65.7–97.7 mg/100 g | Demir et al. (2014) | |
| whole fruit | Lyophilized powder of rosehip mixed with deionized water (1:10); subsequently the solution mixed with sodium carbonate (2%, Na2CO3), and Folin–Ciocalteau reagent (50%) | SIII: 864–943 mg/100 mL | Ercisli (2007) | |
| R. gallica | flesh | 2 g sample diluted with MilliQ water (50 mL) following by filtration | RSIII: 160.3 mg/100 g | Demir et al. (2014) |
| R. hirtissima | flesh | 2 g sample diluted with MilliQ water (50 mL) following by filtration | RSIII: 136. 1 mg/100 g | Demir et al. (2014) |
| R. rubiginosa | whole fruit | Macerate mixed with meta phosphoric acid (2%, 1:4, w/v) | RSIII: 415–660 mg/100 g | Uggla et al. (2003) |
| R. rugosa | whole fruit | Saponification (10% methanolic KOH), followed by extraction using meta-phosphoric acid (4.5%) | RSI: 955 mg/100 g | Al-Yafeai et al. (2018) |
| RSII: 1090 mg/100 g | ||||
| RSIII:798 mg/100 g | ||||
| R. pisiformis | whole fruit | Lyophilized powder of rosehip mixed with deionized water (1:10); subsequently the solution mixed with sodium carbonate (2%, Na2CO3), and Folin–Ciocalteau reagent (50%) | RSIII:811 mg/100 mL | Ercisli (2007) |
| R. pulverulenta | whole fruit | Lyophilized powder of rosehip mixed with deionized water (1:10); subsequently the solution mixed with sodium carbonate (2%, Na2CO3), and Folin–Ciocalteau reagent (50%) | RSIII:923 mg/100 mL | Ercisli (2007) |
| R.rugosa | flesh and seeds | Freeze-dried samples mixed with meta phosphoric acid (5%), and extracted in an ultrasonic bath (5500 Hz, at 20°C, for 10 min) | RSI: 2826–3036 mg/100 g | Medveckienė et al. (2021) |
| RSII: 2261–2410 mg/100 g | ||||
| RSIII:2235 mg/100 g | ||||
| Rosa rugosa cv ‘Rubra’ | flesh | Freeze-dried samples mixed with meta phosphoric acid (5%), and extracted in an ultrasonic bath (5500 Hz, at 20°C, for 10 min) | RSI: 1857–1996 mg/100 g | Medveckienė et al. (2021) |
| RSII: 1816–1839 mg/100 g | ||||
| RSIII:2095 mg/100 g | ||||
| Rosa rugosa cv ‘Alba’ | flesh | Freeze-dried samples mixed with meta phosphoric acid (5%), and extracted in an ultrasonic bath (5500 Hz, at 20°C, for 10 min) | RSI: 1751–1846 mg/100 g | Medveckienė et al. (2021) |
| RSII: 1405–1613 mg/100 g | ||||
| RSIII:1312 mg/100 g | ||||
| R. sempervirens | whole fruit | Maceration with boiling water (1 h) of fresh and air-dried fruits followed by evaporation to dryness | RSIII: 1.71 mg/g dw in fresh fruits | Nađpal et al. (2018) |
| RSIII: 2.12 mg/g dw in dry fruits | ||||
| whole fruit | Maceration with methanol/water (4:1; 3 days) followed by evaporation to dryness | RSIII: 1.49 mg/g dw in fresh fruits | Nađpal et al. (2018) | |
| RSIII: 1.58 mg/g dw in dry fruits | ||||
| R. villosa | whole fruit | Lyophilized powder of rosehip mixed with deionized water (1:10); subsequently the solution mixed with sodium carbonate (2%, Na2CO3), and Folin–Ciocalteau reagent (50%) | RSIII:727 mg/100 mL | Ercisli (2007) |
| whole fruit | Macerate mixed with metaphosphoric acid (2%, 1:4, w/v) | RSIII: 205–415 mg/100 g | Uggla et al. (2003) |