Comparative analysis of wild and cultivated rosehip from Bulgaria

  • Mihaela G. Ivanova Technological Faculty, University of Food Technologies, 26, Maritsa Blvd., 4002 Plovdiv, Bulgaria https://orcid.org/0000-0002-6041-8471
  • Ira D. Taneva Faculty of Technics and Technologies, Trakia University - Stara Zagora, 38, Graf Ignatiev Str., 8600 Yambol, Bulgaria https://orcid.org/0000-0001-9500-8256
  • Maria Z. Zhekova-Kalaydzhieva Faculty of Technics and Technologies, Trakia University - Stara Zagora, 38, Graf Ignatiev Str., 8600 Yambol, Bulgaria https://orcid.org/0009-0002-2522-0213
  • Matthias Schreiner Faculty, BOKU - University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria https://orcid.org/0000-0002-1264-9064
  • Anton M. Slavov Technological Faculty, University of Food Technologies, 26, Maritsa Blvd., 4002 Plovdiv, Bulgaria https://orcid.org/0000-0002-2699-5929
  • Yulian D. Tumbarski Technological Faculty, University of Food Technologies, 26, Maritsa Blvd., 4002 Plovdiv, Bulgaria https://orcid.org/0000-0003-1674-5333
DOI: https://doi.org/10.35219/foodtechnology.2023.2.09
Keywords: wild rosehip, cultivated rosehip, antimicrobial activity, bioactive compounds, antioxidant activity

Abstract

The aim of this study was to compare the composition of wild Rosa canina (Kiustendil region, 2022) and cultivated rosehips Plovdiv-1 (Gotse Delchev region, 2022). The results demonstrated that the cultivated rosehips possessed more fibers and minerals, and were more abundant in polyunsaturated fatty acids. The Plovdiv-1 rosehips were characterized by lower fat content and more pronounced antioxidant properties. The wild type had higher vitamin C content. The morphological characterization indicated that the fruits of cultivated rosehips were longer, with less seeds and hairs. The results of the antimicrobial activity tests demonstrated that both methanol extracts possessed significant inhibitory activity against Micrococcus luteus 2YC-YT, moderate inhibitory effect on Bacillus subtilis ATCC 6633, Listeria monocytogenes NBIMCC 8632, Escherichia coli ATCC 25922, Proteus vulgaris ATCC 6380, Pseudomonas aeruginosa ATCC 9027, and low inhibitory activity against Bacillus amyloliquefaciens 4BCL-YT, Staphylococcus aureus ATCC 25923, Enterococcus faecalis ATCC 19433, Salmonella enteritidis ATCC 13076, Salmonella typhimurium NBIMCC 1672 and Klebsiella pneumoniae ATCC 13883. The extracts did not show antifungal activity, except against Rhizopus sp. and Fusarium moniliforme ATCC 38932, in which the inhibitory activity was low. The obtained results showed that cultivated rosehips are promising for supplementing various types of food products.

Published
2023-09-08
How to Cite
Ivanova, Mihaela G., Ira D. Taneva, Maria Z. Zhekova-Kalaydzhieva, Matthias Schreiner, Anton M. Slavov, and Yulian D. Tumbarski. 2023. “Comparative Analysis of Wild and Cultivated Rosehip from Bulgaria”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 47 (2), 140-56. https://doi.org/https://doi.org/10.35219/foodtechnology.2023.2.09.
Issue
Vol 47 No 2 (2023)
Section
ORIGINAL ARTICLES

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