Volume 19, Issue 131 (2022)                   FSCT 2022, 19(131): 357-371 | Back to browse issues page


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saberian H. Optimization of the extraction of the functional components of Rosehip to produce food ‎supplement. FSCT 2022; 19 (131) :357-371
URL: http://fsct.modares.ac.ir/article-7-51442-en.html
Assistant Professor of Food Additives Department, Food Science and Technology ‎Research Institute, ACECR, Khorasan Razavi, Iran , saberian@acecr.ac.ir
Abstract:   (147 Views)
Rose hip (Rosa canina L.), as a valuable medicinal herbs of Iran, has beneficial effects on the human health. High dose of the rosehip should be used to be effective on the health and anti-inflammatory activity, but it is difficult especially due to its flavor and texture. Therefore, the main goal of the research was to produce rosehip concentrate to increase the bioactive components in the extract and promote the health. Therefore, the effect of ethanol concentration (20-96%), solvent/solid (S/S) ratio (5:1- 15:1 ml/g) and the extraction time (6-24 h) on the components of the extracted samples of rosehip was investigated to select the treatment with the highest bioactive components. The results indicated that increasing of the S/S ratio enhanced all of the components; although the extraction time hadn’t any significant effects on the extraction yield. Increasing the ethanol concentration enhanced total flavonoid content (TFC) and total carotenoid (TC) and decreased total phenol content (TPC). Therefore, to obtain the highest TC and TFC (at optimum condition including S/S ratio 14.94 ml/g, time of 6 h and 96 % ethanol) and highest TPC (at optimum condition including S/S ratio 15 ml/g, time of 6 h and 35.8 % ethanol) , two stages extraction was selected. Finally, these two obtained extract were combined and concentrated under vaccum condition at 45 °C and then, freeze dried. The highest total triterpenoid content (8 % triterpenoid per weight of extract powder) was related to the two staged extract.
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Article Type: Original Research | Subject: Extraction of effective compounds
Received: 2021/04/6 | Accepted: 2021/09/4 | Published: 2022/12/31

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