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Type of publication: Straipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Kulaitienė, Jurgita;Medveckienė, Brigita;Levickienė, Dovilė;Vaitkevičienė, Nijolė;Makarevičienė, Violeta;Jarienė, Elvyra
Title: Changes in fatty acids content in organic rosehip (Rosa spp.) seeds during ripening
Is part of: Plants-Basel. Basel : MDPI AG, 2020, vol. 9 iss. 12
Extent: p. 1-15
Date: 2020
Note: Article no. 1793
Keywords: Rosehip seeds;Linoleic acid;Oleic acid;Palmitic acid;Ripening stage
Abstract: Studies on the determination of the optimal harvest time of rosehips are very limited. Therefore, the aim of this research was to ascertain the effect of the ripening stage on the quality and content of fatty acids of organic rosehip seeds. A two-factor field experiment with two rosehip species and cultivars (Rosa rugosa, Rosa canina, and Rosa rugosa cv. ‘Rubra’, Rosa rugosa cv. ‘Alba’) was conducted during two growing seasons (2018–2019) on an organic farm. The fruits were harvested five times per season. The fatty acid composition of rosehip seeds was determined using a Gas Chromatograph with Split/Splitless Injector Liners. The highest amounts of fat were recorded in all rosehip seeds at ripening stage IV. The most dominant fatty acids in the seed samples were polyunsaturated fatty acids (PUFAs) (73.88–79.52%), followed by monounsaturated fatty acids (MUFAs) (14.67–18.89%) and saturated fatty acids (SUFAs) (5.22–7.36%). The highest amount of PUFAs was established in Rosa rugosa cv. ‘Alba’ seeds harvested at fully ripe stage V. It can be concluded that the rosehip seeds may be utilized as a source of fatty acids, especially PUFAs
Affiliation(s): Agronomijos fakultetas
Miškų ir ekologijos fakultetas
Vytauto Didžiojo universitetas
Appears in Collections:1. Straipsniai / Articles
Universiteto mokslo publikacijos / University Research Publications

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