Changes in flavonoid and phenolic acid contents in some Rosa species during ripening

- Effect of harvesting time on phenolic acid content in rosehip.
- Change of flavonoid compounds by ripening in rosehip.
- Harvesting time effects on functional compound rich product.

In this study, fruits of Rosa dumalis, R. canina, and R. villosa were cultivated and harvested at six different time points based on colour changes during the ripening period. Phenolic acid and flavonoid contents in fresh hypanthium were determined by HPLC-DAD. Derivatives of organic acid (gallic, caffeic, p-coumaric, and ferulic acids) and flavonoid (catechin, eriocitrin, rutin, apigenin, quercetin, apigenin-7-O-glucoside and kaempferol) were quantified using calibration curves. Phenolic acid contents of the Rosa species increased nonlinearly depending on the harvesting time. The highest amount of catechin was found at the fifth harvest time point (H-5) ranged from 323 to 472 mg kg−1. The highest level of caffeic acid content was found in the R. dumalis ranged from 24 to 77 mg kg−1. The total amount of flavonoid increased up to the fifth harvest time point (H-5), whereas the amount of total phenolic acid tended to decrease until the same harvest period.