Influence of Processing on Vitamin C Content of Rosehip Fruits

Abstract

Tests carried out on rosehip tea, respectively syrup and jam have aimed at assessing quality of products processed by drying and pasteurization. For investigation of the contents of ascorbic acid, total soluble solids, pH values and the antioxidant capacity, samples were taken after different stages of production to determine the effects of processing. Vitamin C content was determined by separating samples of rose-hip and dosage in a HPLC SHMADZU system coupled with UV–VIS detector (DAD). Ascorbic acid values of rosehip fruits dried tea and syrup were determined as 0.72 and 2.18 mg/100g, respectively. In addition, ascorbic acid contents of the rosehip fruits and jam were established as 415.86 and 37mg /100g, respectively. The colour changing from the different juice samples was measured by lightness values (L*), redness values (a*) and yellowness (b*) values. The result indicated the change in Hunter parameters, L* and b*. The results from the present study prove that the loss of vitamin C depends on the method of processing.

Keywords

• ascorbic acid
• colour rosehip fruits
• syrup fruit.