INFLUENCE OF PROCESSING CONDITIONS ON ANTIOXIDANT CONTENT IN FRUCTUS ROSAE
Carolina GRIGORAȘ, Vladislav BLONSCHI, Gheorghe DUCA, Universitatea de Stat din Moldova Simona NICA, Institutul de Chimie Organică și Supramoleculară ,,C. D. Nenițescu”, București, România
Abstract
Rosehip fruits or Fructus Rosae is a medicinal plant product rich in vitamins (A, B, C, D and E), minerals (Ca,
Fe, K, Mg, Mn, S, Si and Se), polyphenols and has a high antioxidant capacity, but the biggest disadvantage of vitamin C, extracted from plant products, is that it decomposes easily under the influence of oxygen, light, processing
and storage conditions due to the ascorbinase ferment. The optimal temperature regime and shape of rosehip fruits
has been determined to maintain a high content of vitamin C and other antioxidants, responsible for the biological
activity of the medicinal plant product. It has been established that the optimal temperature regime necessary for the
deactivation of ascorbinase is 60°C for 30 minutes, also the form of the whole product or powder does not essentially
affect the antioxidant activity demonstrated by the ABTS method of both forms.
Keywords: medicinal plant product, conditioning, antioxidants, vitamin C, fructus Rosae, ABTS.
