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ARTTE
Applied Researches in Technics, Technologies and Education
Journal of the Faculty of Technics and Technologies, Trakia University
https://sites.google.com/a/trakia-uni.bg/artte/
ARTTE Vol. 3, No. 4, 2015 ISSN 1314-8788 (print), ISSN 1314-8796 (online), doi: 10.15547/artte.2015.04.007
330
LIPID COMPOSITION OF ROSE HIP FRUITS AND SEEDS
Krasimira Dobreva1, Temenuzhka Ovcharova2, Ira Taneva1
1 Trakia University of Stara Zagora, Faculty of Technics and Technologies
Graf Ignatiev 38, 8600 Yambol, Bulgaria,
e-mail: krdobreva@gmail.com, ira_64@abv.bg
2 University of Plovdiv “P. Hilendarski”,
2 University of Plovdiv “P. Hilendarski”, Department of Chemical Technology,
24 Tzar Assen Str., 4000 Plovdiv, Bulgaria,
e-mail: temenuzhka_ovcharova@mail.bg
Abstract: The lipid composition of rose hip (Rosa canina L.) fruits and seeds was investigated. The
fruits contain 2.88 % glyceride oil. Fatty acid composition of triacylglycerols was identified. In the
triacylglycerols the main component were oleic, linoleic and linolenic acids.The total quantity of sterols
in fruit and seed oil were 0.2 % and 0,1 % respectively. The main component was β - sitosterol (80,3%
and 82,1 % respectively). The amount of tocopherol in the studied oils is significantly higher than the
data in the literature. In the fruit tocopherol fraction (2664 mg/kg) α- (50,6%) and γ-tocopherol (42.7%)
predominated. In the seed tocopherol fraction (1154 mg/kg) γ-tocopherol (81.4%). predominated
Keywords: rose hip, glyceride oil, fatty acids, sterols, tocopherols.
1. INTRODUCTION
The Rose hip (Rosa canina L.) is traditional culture of our country. Most of the production
comes from natural fields. Rosa hip is used as a medicinal plant and as a raw material for the
food industry in the production of jams, baby food, rose hip wine, teas, juices, nectars,
concentrates and others. Rosehip oil is extracted from rose hip seeds by the process of cold
pressing. It is rich in oleic (19.1 to 41.14 %); linoleic (41.19 to 51.06 %); linolenic (14.3 to
19.66 %); palmitic (4,25 to 5,15%); stearic (1 to 3 %) acid [4, 13, 16].
Rosehip oil is used in radiation burns, skin diseases, eczema, dermatoses, ulcerative colitis
[7].
The objective of this work was to investigate lipid fractions of rose hip seeds and fruits, in
regard to fatty acid, tocopherol and sterol composition.
2. MATERIALS AND METHODS
2.1. Materials
Dried rose hip fruits (Rosa canina L.) from the area of the town. Kyustendil, Bulgaria, harvest
2012 are used for the research.
2.2. Extraction
The oils were extracted in a Soxhlet apparatus with n-hexane for 8 hours. After rotation
vacuum distillation of the solvent, the extracted oils were weighed [3].
ARTTE
Applied Researches in Technics, Technologies and Education
Journal of the Faculty of Technics and Technologies, Trakia University
https://sites.google.com/a/trakia-uni.bg/artte/
ARTTE Vol. 3, No. 4, 2015 ISSN 1314-8788 (print), ISSN 1314-8796 (online), doi: 10.15547/artte.2015.04.007
331
2.3. Fatty acid composition
The composition of the fatty acid was determined by gas chromatography [10, 11].
2.4. Sterol composition
The content of sterols determined spectrophotometrically, after saponification of the oil and
following isolation of sterols from unsaponified substances by TLC [12].
2.5. Tocopherol composition
Tocopherols were analyzed by HPLC using fluorescence detection [9].
3. RESULTS AND DISCUSSION
The quantity of lipids obtained оидп dried rose hip fruits is 2.88 %, which does not differ from
the literature data (1.02 to 3.18 %) [5, 15, 19].
Fatty acid composition of lipid fractions of fruits and seeds of rose hips were investigated
(Table. 1). In the composition of the oil of the fruit have been identified eight fatty acids
(100% of the composition) and in the seed oil - six (100 % of the composition). The main fatty
acids are linoleic, linolenic and oleic. Of the saturated fatty acids palmitic acid prevails, as its
content is 5.5 % in the fruits and 5.4 % in the seeds. The lower are the values of stearic acid.
The content of the main fatty acids in the tested rose hip fruits and seeds does not differ from
literature data - oleic (19.1 to 41.14 %); linoleic (41.19 to 52.60 %); linolenic (14.3 to 19.66
%); palmitic (4,25 - 5,15 %); stearic (1 to 3 %) acid [4, 8, 13, 14, 16, 20].
Table 1. Fatty acid composition of rose hip fruits and seeds oils
Fatty acids, %
Content, %
Fruits
Seeds
Myristic acid 14:0
0,1
-
Palmitic acid 16:0
5,5
5,4
Stearic acid 18:0
0,6
0,8
Oleic acid 18:1
20,3
18,7
Linoleic acid 18:2
52,5
53,5
Linolenic acid 18:3
20,4
21,1
Arachinic acid 20:3
0,3
-
Еykozenova 20:1
0,3
0,4
- missing in the oil
The distribution on the groups of fatty acids in the lipid fraction of rose hip fruits and seeds
are presented in Fig. 1 and Fig. 2. The oil can be referred to linoleic-oleic type as the ratio
between the two essential fatty acids is approximately 3:1. This ratio is close to the oils of
other non-traditional materials such as grape seedя (45,0 – 72,0 % and 12,0 – 33,0 %),
melon (60,0 – 70,0 % and 13,0 – 20,0 %), tobacco (60,0 – 78,0 % and 15,0 – 24,0 %),
paulownia (64,1 % and 21,2 %) and others [6, 17, 21].
ARTTE
Applied Researches in Technics, Technologies and Education
Journal of the Faculty of Technics and Technologies, Trakia University
https://sites.google.com/a/trakia-uni.bg/artte/
ARTTE Vol. 3, No. 4, 2015 ISSN 1314-8788 (print), ISSN 1314-8796 (online), doi: 10.15547/artte.2015.04.007
332
Figure 1. Distribution of the fatty acids in the lipid fraction of rose hip fruits
1 – saturated fatty acids (6,5%);
2 - unsaturated fatty acids with double bond (20,6 %);
3 – unsaturated fatty acids with two double bonds (52,5 %);
4 – unsaturated fatty acids with three double bonds (20,4 %).
Figure 2. Distribution of the fatty acids in the lipid fraction of rose hip seeds
1 – saturated fatty acids (6,2 %);
2 - unsaturated fatty acids with double bond (19,1 %);
3 – unsaturated fatty acids with two double bonds (53,5 %);
4 – unsaturated fatty acids with three double bonds (21,1 %).
The sterols are an important component of glyceride oil founded in so-called «unsaponified»
part. The unsaponified substances in fruits oil are 0.2 %, the content of sterols in them is
8.4%. The unsaponified substances in seeds oil are 0,1 % and the content of sterols in them
- 2.5 %.
1 2 3 4
1
2
3
4
ARTTE
Applied Researches in Technics, Technologies and Education
Journal of the Faculty of Technics and Technologies, Trakia University
https://sites.google.com/a/trakia-uni.bg/artte/
ARTTE Vol. 3, No. 4, 2015 ISSN 1314-8788 (print), ISSN 1314-8796 (online), doi: 10.15547/artte.2015.04.007
333
The total content of sterols is lower than that established by Zlatanov – 0,4 % [20], as well as
that of eastern hawthorn – 0,7 % [6] и common hawthorn - 0,64 % [2]. It is comparable to
other vegetable oils. In the sunflower oil it is in the range 0.2 – 0.6 % [17].
Individual sterol composition of the studied oils are presented in Table 2.
Table 2. Sterol composition of rose hip fruits and seeds oils
Sterols
Content, %
Fruits
Seeds
Cholesterol
1,4
0,9
Brassicasterol
6,6
2,8
Stigmasterol
5,4
5,8
Δ7- Campesterol
3,3
3,7
β - Sitosterol
80,3
82,1
Δ5 – Avenasterol
1,2
0,5
Δ7 – Avenasterol
0,4
0,5
Δ7 – Stigmasterol
1,4
3,7
Data show that the rose hip fruits and seeds oils contain the highest amount of β-sitosterol
(80.3 % and 82.1 % respectively). These data don`t differ from the data in the literature –
81,5% [20]. The values obtained are similar to those from other nontraditional materials:
chokeberry - 82,6 % [1], common hawthorn fruits - 80,3 % [2], as well as seeds of paulownia
– 79,2 % [6].
The high content of brassicasterol in the lipid fraction of the fruits and of stigmasterol in fruits
and seeds, confirm data of Zlatanov [1999]. Similar results were reported for glyceride oils of
different representatives of the family. Rosaceae [22].
Tocopherols are good antioxidants and in the nature present in various forms, which are
characterized by different activity and functions. They protect the human body from the
adverse impact of toxic substances.
The total content of tocopherols in the study lipid fraction from the fruits is 2664 mg/kg, and in
this from the seeds - 1154 mg/kg. This amount is significantly higher than that established in
the literature – 89,4 mg/kg [20].
Identified are α-, β-, γ- and δ-tocopherol. In the oil from fruits prevails biologically valuable α-
tocopherol (50,6 mg/kg), and in this from the seeds - γ-tocopherol (81.4 mg/kg). Individual
tocopherol composition of the investigated oils is shown in Table 3.
Table 3. Tocopherol composition of rose hip fruits and seeds oils
Tocopherols
Content, %
Fruits
Seeds
α- Tocopherol
50,6
2,3
β- Tocopherol
0,8
0,1
γ-Tocopherol
42,7
81,4
γ-3 Tocopherol
4,6
11,5
δ- Tocopherol
0,3
0,4
The α-tocopherol is antioxidant which is capable of preventing the food products from change
of color due to the oxidation processes. Its amount in the rose hip fruits oil is significantly
higher than the values found in the literature (19,0 mg/kg) [20]. The amount of γ-tocopherol in
rose hip seeds oil, which has antioxidant properties, is higher compared to the values
established in the literature – 71,0 % [20].
ARTTE
Applied Researches in Technics, Technologies and Education
Journal of the Faculty of Technics and Technologies, Trakia University
https://sites.google.com/a/trakia-uni.bg/artte/
ARTTE Vol. 3, No. 4, 2015 ISSN 1314-8788 (print), ISSN 1314-8796 (online), doi: 10.15547/artte.2015.04.007
334
The amount of β-tocopherol in the fruits and seeds is low and not different from that
mentioned in the literature – 0,5 - 0,7 % [18].
4. CONCLUSION
Established a fatty acid, tocopherol and sterol composition of rose hip fruits and seeds lipid
fractions.
Studied fruits and seeds are low in glyceride oil, it can be refer to linoleic-oleic type.
The content of sterols is comparable with other vegetable oils. The content of β-sitosterol is
the highest (80.3% and 82.1% respectively). The amount of tocopherol in the studied oil is
significantly higher than the data in the literature. In the rose hip fruits oil quantitative prevail
α- (50,6 %) and γ-tocopherol (42.7 %) and in this of seeds - γ-tocopherol (81.4 %).
5. ACNOWLEDGMENTS
Studies are conducted with the financial support of Thracia University by contract 2.FTT/
2012.
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ARTTE
Applied Researches in Technics, Technologies and Education
Journal of the Faculty of Technics and Technologies, Trakia University
https://sites.google.com/a/trakia-uni.bg/artte/
ARTTE Vol. 3, No. 4, 2015 ISSN 1314-8788 (print), ISSN 1314-8796 (online), doi: 10.15547/artte.2015.04.007
335
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