Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx

XIE, Guofang; WANG, Jiajia; XU, Xiaoyan; WANG, Rui; ZHOU, Xiaoli; LIU, Zhigang

doi:10.1590/1678-457X.00715

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Food Science and Technology

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Research Paper • Food Sci. Technol (Campinas) 36 (3) • Jul-Sep 2016 • https://doi.org/10.1590/1678-457X.00715 copy

Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Rosa Laevigata Michx., contents of bioactive components contribute to the health beneftis of consuming fresh, snacks and medicine, is widely used as the Chinese medicinal herbs. The effect of fruit ripening on the bioactive compounds and antioxidant capacity of Rosa laevigata Michx fruits was investigated. The results showed that, the bioactive compounds, including titratable acidity, reducing sugar, total ascorbic acid, total polyphenol and total flavonoids, significant changes occurred at different ripening stages. The contents of reducing sugar, total polyphenol and total flavonoids were directly proportional to the maturity. However, the content of titration acid and ascorbic acid is inversely proportional to the maturity. Antioxidant capacity and ROS inhibition are proportional to the maturity, and the antioxidant capacity of Rosa laevigata Michx significantly increase during maturity. The Rosa laevigata Michx fruits at fully ripe stage had higher healthcare and medicinal value.

Keywords:
Rosa laevigata Michx; ripening stages; bioactive compounds; antioxidant capacity

	TA (g CAE /kg)	SP (mg BAE/100 g)	RS (%)	TAA (mg AAE/100 g)	TPC (mg GAE/100 g)	TFs (mg RE /100 g)
Unripe	9.33 ± 0.19a	11.50 ± 0.00c	29.80 ± 0.06c	737.73 ± 0.88a	13.81 ± 0.09c	58.17 ± 1.29c
Intermediate	6.69 ± 0.10b	19.36 ± 0.53a	33.66 ± 0.75b	129.89 ± 0.73b	17.70 ± 0.03b	121.71 ± 2.20a
Ripe	1.95 ± 0.02c	12.62 ± 0.53b	40.13 ± 0.26a	37.54 ± 0.26c	23.83 ± 0.09a	137.05 ± 0.72b
P	< 0.001	0.002	< 0.001	< 0.001	< 0.001	< 0.001
R²	0.998	0.876	0.977	0.999	0.995	0.983

	DPPH(μM TE/g)	FRAP(μM TE/g)	TRPA(μg AAE/g)	SRSA(%)	HRSA(%)	HPSA(%)
Unripe	25.70 ± 0.03c	10.42 ± 0.07c	9.05 ± 0.03c	17.42 ± 0.13c	42.50 ± 0.89c	95.67 ± 0.36c
Intermediate	28.50 ± 0.06b	11. 50 ± 0.15a	19.85 ± 0.03b	19.27 ± 0.05b	48.56 ± 0.59b	108.67 ± 0.72b
Ripe	47.58 ± 0.17a	11. 85 ± 0.08b	20.85 ± 0.08a	20.30 ± 0.03ac	70.95 ± 0.39a	137.36 ± 3.48a
P	< 0.001	0.002	< 0.001	< 0.001	< 0.001	< 0.001

Indices	1	2	3	4	5	6	7	8	9	10	11	12
1 TAA	1
2TPC	–0.752	1
3 TFs	–0.785	0.987^ (P < 0.01).	1
4 SP	–0.665	0.910^ (P < 0.01).	0.930^ (P < 0.01).	1
5 TA	–0.972^ (P < 0.01).	0.885^ (P < 0.01).	0.901^ (P < 0.01).	0.759^* * (P < 0.05).	1
6 RS	0.032	0.664	0.616	0.717^ (P < 0.01).	0.261	1
7 TRPA	–0.999^ (P < 0.01).	0.776^* * (P < 0.05).	0.809^ (P < 0.01).	0.645	0.979^ (P < 0.01).	0.067	1
8 FRAP	0.578	0.932^ (P < 0.01).	0.905^ (P < 0.01).	–0.928^ (P < 0.01).	0.750^* * (P < 0.05).	–0.809^ (P < 0.01).	–0.608	1
9 SRSA	–0.960^ (P < 0.01).	0.558	0.611	0.441	0.878^ (P < 0.01).	–0.198	0.954^ (P < 0.01).	–0.388	1
10 DPPH	–0.680	0.037	0.102	–0.078	0.495	–0.698^* * (P < 0.05).	0.658	0.165	0.840^ (P < 0.01).	1
11 HRSA	–0.417	–0.279	–0.205	–0.355	0.192	–0.884^ (P < 0.01).	0.385	0.468	0.625	0.946^ (P < 0.01).	1
12 HPSA	–0.307	–0.365	–0.316	–0.506	0.093	–0.920^ (P < 0.01).	0.285	0.562	0.528	0.897^ (P < 0.01).	0.974^ (P < 0.01).	1

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[1] *Corresponding author: xieguofang616@sina.com