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Comparative analysis of multiple ingredients in Rosa roxburghii and R. sterilis fruits and their antioxidant activities
- He, Jing-Yu, Zhang, Yuan-He, Ma, Na, Zhang, Xu-Lin, Liu, Meng-Hua, Fu, Wei-Ming
- Journal of functional foods 2016 v.27 pp. 29-41
- 2,2-diphenyl-1-picrylhydrazyl, Rosa roxburghii, amino acids, antioxidant activity, beta-carotene, bleaching, fruits, functional foods, high performance liquid chromatography, hydroxyl radicals, ingredients, phytopharmaceuticals, principal component analysis
- The functional and potential bioactive ingredients, including the elements, amino acids and phytochemicals, in Rosa roxburghii (RR) and R. sterilis (RS) fruits were analysed by ICP-OES and -MS, HPLC-UV, and LC-MS/MS, respectively, and were compared to elucidate the characteristics of their ingredients. The antioxidant activities of the ethanolic extracts of RR and RS fruits were evaluated using four different methods, including 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, hydroxyl radical scavenging activity, inhibition of β-carotene bleaching, and ferric reducing antioxidant power assays; the correlation between the ingredients and their antioxidant activities was assessed. Furthermore, principal component analysis was selected to differentiate between the intra- and interspecies variation of RR and RS fruits. The results showed that RR and RS fruits contained numerous nutritious and biological ingredients and exhibited antioxidant activities, but there were significant differences among the fruits. Nevertheless, RR and RS fruits are attractive materials to produce highly valuable, functional foods.