Article
Biochemistry & Molecular Biology
Fabiola Pena, Sebastian Valencia, Gonzalo Tereucan, Javiera Nahuelcura, Felipe Jimenez-Aspee, Pablo Cornejo, Antonieta Ruiz
Summary: This study evaluated the nutritional and functional properties of rosehip samples collected from different geographical locations in southern Chile, and found high content of bioactive compounds and antioxidant activity. This provides new information for the development of functional foods and the treatment/prevention of diseases using rosehip.
Article
Biochemistry & Molecular Biology
Marta Igual, Patricia Garcia-Herrera, Rosa M. Camara, Javier Martinez-Monzo, Purificacion Garcia-Segovia, Montana Camara
Summary: This study evaluated the use of different biopolymers as encapsulating agents on the content and activity of bioactive compounds in Rosa canina pseudo-fruits. The results showed that rosehip formulated with pea protein as an encapsulating agent had the highest content of fiber, minerals, organic acids, and carotenoids among the studied encapsulating agents.
Article
Agricultural Engineering
Jelena Popovic-Djordjevic, Bojana Spirovic-Trifunovic, Ilinka Pecinar, Luiz Fernando Cappa de Oliveira, Durda Krstic, Dragana Mihajlovic, Milica Fotiric Aksic, Jesus Simal-Gandara
Summary: This study evaluated the fatty acid composition of seed oil from wild and cultivated rosehip collected in different locations in Serbia. The results showed that unsaturated fatty acids were dominant in most samples, with linoleic acid, alpha-linolenic acid, and oleic acid as the most abundant components. Raman spectroscopy analysis revealed significantly higher content of unsaturated fatty acids in two seed samples. Ratios of UFAs/SFAs, omega-6/omega-3, and LA/ALA, as well as desirable fatty acids, indicated good quality in most rosehip seed oils. Genetic characteristics and agro-ecological conditions likely affected the fatty acid composition of seed oils.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Biochemistry & Molecular Biology
Aleksandra Hendrysiak, Jessica Brzezowska, Nancy Nicolet, Dimitri Bocquel, Wilfried Andlauer, Anna Michalska-Ciechanowska
Summary: Fruits from rosehip are gaining popularity due to their bioactive components, such as antioxidants, immunomodulators, and anticancer properties. However, the abundance of these components leads to a tart taste, resulting in the consumption of processed forms. To improve acceptability and preserve bioactive compounds, rosehip juice can be enriched with functional carriers before drying. This study examined the influence of carrier type and drying technique on the physical, chemical, and antioxidant properties of rosehip juice powders. Additionally, the ability of these powders to inhibit protein glycation was evaluated.
Article
Food Science & Technology
Nilgun Ozdemir, Hojjat Pashazadeh, Oscar Zannou, Ilkay Koca
Summary: The study aimed to produce rosehip vinegar from rosehip fruit and monitor the changes in bioactive and volatile compounds during production. The results showed high antioxidant activity and the presence of important phenolic compounds. Rosehip vinegar was considered a healthy and aromatic product, contributing to the modernization of fermented foods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Plant Sciences
Adina Andreea Teodorescu, Stefania Adelina Milea, Bogdan Pacularu-Burada, Oana Viorela Nistor, Doina Georgeta Andronoiu, Gabriela Rapeanu, Nicoleta Stanciuc
Summary: This study explored the valorization of rosehip fruits from Romanian spontaneous flora in three different customized variants: jellified products, juices, and a nutraceutical. Enzymatic treatment increased the polyphenolic content of the rosehip samples, while the addition of different ratios and types of sugars led to significantly different bioactive profiles in the jellified products. The blended juices, made by mixing enzymatically treated rosehip fruit pulp with apple juice, had approximately twice the polyphenolic content of pure apple juice. This research provides evidence for the customized processing of rosehip fruits and highlights their bioactive compounds and nutrient contents.
Article
Thermodynamics
Rodrigo Torres-Sciancalepore, Daniela Asensio, Daniela Nassini, Anabel Fernandez, Rosa Rodriguez, Gaston Fouga, German Mazza
Summary: This study analyzed the waste of sweet briar rosehip seeds from an oil production industry to evaluate its potential for thermochemical processes. The pyrolysis kinetics and products were studied, revealing the decomposition reactions and gases released. The study demonstrated the potential of sweet briar rosehip seeds for recovery and provided important information for designing power plants.
ENERGY CONVERSION AND MANAGEMENT
(2022)
Article
Food Science & Technology
Gulay Ozkan, Tuba Esatbeyoglu, Esra Capanoglu
Summary: In this study, the bioavailability of catechin in rosehip infusion was investigated using gastrointestinal digestion and a Caco-2 cell culture model under conventional and non-thermal treatments. The results showed that non-thermally processed samples exhibited higher transportation across the epithelial cell layer, indicating their potential in enhancing the nutritional quality of the final products.
Article
Biochemistry & Molecular Biology
Alexandru Nicolescu, Mihai Babota, Leilei Zhang, Claudiu Bunea, Laura Gavrilas, Dan C. Vodnar, Andrei Mocan, Gianina Crisan, Gabriele Rocchetti
Summary: Optimized ultrasound-assisted extraction and enzyme-assisted extraction were used to extract phenolic compounds from the pseudo-fruits of Rosa canina L. Enzymatic pre-treatment significantly increased the total phenolic content, with a higher abundance of lower molecular weight phenolics in the UAE extracts and gallic acid as the most abundant compound.
Article
Chemistry, Applied
Seda Gunaydin, Ilknur Alibas
Summary: This study focused on the various drying methods for rosehip fruits and found that microwave drying at 500 and 700 W was the most effective in maintaining the fruit's quality parameters and saving time.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Horticulture
Brigita Medveckiene, Jurgita Kulaitiene, Nijole Vaitkeviciene, Dovile Levickiene, Kristina Buneviciene
Summary: This study evaluated the content and composition of mineral elements in two species and two rosehip cultivars at different ripening stages. The results showed that the ripening stage and species/cultivars affected the content of mineral elements. The Rosa canina species accumulated the highest content of mineral elements.
Article
Biochemistry & Molecular Biology
Petru Alexandru Vlaicu, Arabela Elena Untea, Raluca Paula Turcu, Tatiana Dumitra Panaite, Mihaela Saracila
Summary: This study examined the effects of dietary rosehip meal and flaxseed meal on hens' egg quality characteristics, amino acids, fatty acids, health-related indices, antioxidant capacity, total polyphenols content, and shelf life. The results showed that the addition of rosehip meal and flaxseed meal increased the content of essential amino acids, antioxidant amino acids, and n-3 polyunsaturated fatty acids in eggs. Furthermore, the eggs from the supplemented groups exhibited higher antioxidant capacity, polyphenol content, and better egg quality parameters, even after storage.
Article
Allergy
Ncoza C. Dlova, Nkanyezi N. Ferguson, Jennifer N. Rorex, Gail Todd
Summary: Synthetic hair extensions can cause irritant contact dermatitis. African women with a history of atopy are at higher risk of developing ICD from synthetic hair extensions.
CONTACT DERMATITIS
(2021)
Article
Allergy
Maria Antonia Pastor-Nieto, Maria Elena Gatica-Ortega, Leopoldo Borrego
Summary: Patch testing of patients with frontal fibrosing alopecia (FFA) revealed a high prevalence of sensitization to ethylhexyl salicylate (EHS). We propose expanding the spectrum of allergens in FFA to include EHS and consider optimizing the patch test preparation.
CONTACT DERMATITIS
(2023)
Article
Biochemistry & Molecular Biology
Osama I. A. Soltan, Hanaa S. S. Gazwi, Amany E. Ragab, Abdullah S. M. Aljohani, Ibrahim M. El-Ashmawy, Gaber El-Saber Batiha, Amin A. Hafiz, Sanaa M. Abdel-Hameed
Summary: The oxidation of food emulsions can cause rancidity, leading to a shorter shelf life. Synthetic antioxidants are commonly used to prevent rancidity, but their potential health risks have prompted researchers to search for natural alternatives. This study investigated the potential use of Rosa canina fruit extract (RCFE) as a natural antioxidant to extend the shelf life of mayonnaise. The results showed that RCFE had high levels of phenols, flavonoids, and free radical scavenging activity. The mayonnaise samples enriched with RCFE had lower peroxide and free fatty acid levels compared to control samples, indicating a potent antioxidative ability. Sensory evaluation also showed that the mayonnaise sample with 0.50% RCFE had the highest overall acceptability. Overall, this study suggests that RCFE could be a natural preservative for enhancing the shelf life of functional foods.
Editorial Material
Allergy
Luca Schneller-Pavelescu, Gemma Ochando-Ibernon, Eduardo Vergara-de Caso, Juan F. Silvestre-Salvador
CONTACT DERMATITIS
(2019)
Editorial Material
Allergy
Raquel Perez-Mesonero, Luca Schneller-Pavelescu, Gemma Ochando-Ibernon, Aranzazu Vergara-Sanchez, Consuelo Sanchez-Herreros, Eva Martin-Alcalde, Maria E. Gatica-Ortega, Juan F. Silvestre-Salvador, Maria A. Pastor-Nieto
CONTACT DERMATITIS
(2019)
Editorial Material
Allergy
Gemma Ochando-Ibernon, Luca Schneller-Pavelescu, Eduardo F. Vergara de Caso, Juan F. Silvestre-Salvador
CONTACT DERMATITIS
(2019)
Article
Dermatology
Gemma Ochando-Ibernon, Jose Manuel Azana-Defez
PEDIATRIC DERMATOLOGY
(2019)
Editorial Material
Dermatology
Gemma Ochando-Ibernon, Jose Luis Agudo-Mena, Maria Luisa Martinez-Martinez, Maria Rodriguez-Vazquez, Jose Manuel Azana-Defez
PEDIATRIC DERMATOLOGY
(2020)
