Phytochemicals, essential oils, and bioactivities of an underutilized wild fruit Cili (Rosa roxburghii)

Yang, Qiong‐Qiong; Zhang, Dan; Farha, Arakkaveettil Kabeer; Yang, Xinming; Li, Hua-Bin; Kong, Kin Weng; Zhang, Jiarong; Chan, Chak-Lun; Lu, Weiying; Corke, Harold; Gan, Ren‐You

doi:10.1016/j.indcrop.2019.111928

Cited by 44 publications

(22 citation statements)

References 33 publications

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“…grown in China. Total content of phenolic compounds (173 mg GAE/g DW) in fruit samples of this species was significantly higher than contents which were determined in our study [ 33 ]. Such results may have been due to the different climatic conditions and interspecific differences between studied Rosa L. fruit samples.…”

Section: Resultscontrasting

confidence: 85%

Composition and Antioxidant Activity of Phenolic Compounds in Fruit of the Genus Rosa L.

et al. 2021

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We investigated the qualitative and quantitative composition of phenolic compounds in the fruit of Rosa L. cultivars grown in Lithuania. The highest total content of phenolic compounds (50.13 ± 4.17 mg GAE/g, p < 0.05) was determined in fruit samples of Rosapimpinellifolia L. cultivar “Single Cherry”. The highest levels of hydroxycinnamic acid derivatives were determined in fruit samples of Rosarugosa Thunb. cultivars “Dart’s Defender” and “Adam Chodun”. The highest flavonoid content was determined in fruit samples of Rosamultiflora Thunb. cultivar “Nana” and R.multiflora species. The strongest antioxidant activity evaluated by applying DPPH and FRAP assays was determined in fruit extracts of R. pimpinellifolia cultivar “Single Cherry” and R. rugosa cultivar “Adam Chodun”. Qualitative and quantitative analysis of phenolic compounds in Rosa L. fruit was performed by applying UHPLC. The following phenolic compounds were identified in fruit samples: caffeic acid, chlorogenic acid, quercetin, quercitrin, (+)-catechin, (−)-epicatechin, (−)-epicatechin gallate, rutin, phloridzin, and kaempferol-3-O-glycoside. A strong correlation was determined between the total amount of phenolic compounds determined in extracts of the fruit samples of Rosa L. cultivars and the radical scavenging and reducing activity of their extracts in vitro (R = 0.767 and 0.727, respectively, p < 0.05).

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Section: Resultscontrasting

confidence: 85%

Composition and Antioxidant Activity of Phenolic Compounds in Fruit of the Genus Rosa L.

et al. 2021

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“…The health benefits have been attributed to the bioactive components including flavonoids, organic acids, triterpenes, and polysaccharides present in the R. roxburghii fruit (Liu et al., 2016; Xu et al., 2017; Zhu et al., 2019). The contents of total phenolics, total flavonoids, and ascorbic acid in R. roxburghii fruit were much higher than the selected fruits and vegetables, such as strawberry, blueberry, and lemon (Yang et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Thermally induced isomerization of linoleic acid and α‐linolenic acid in Rosa roxburghii Tratt seed oil

Luo

et al. 2021

Food Science & Nutrition

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Rosa roxburghii seed oil is obtained from the seeds left following pressing of the juice from R. roxburghii fruit. The total oil content of R. roxburghii seed was around 9.30%. The fatty acid profile of the oil was determined by gas chromatography (GC). Among the 11 fatty acids identified in the oil, seven were unsaturated fatty acids (UFAs) (92.6%); four were saturated fatty acids (SFAs) (7.17%). Then, the kinetics of formation of trans‐fatty acids was studied by GC. Heat treatment of R. roxburghii seed oil showed an increase in the relative percentage of linoleic acid and α‐linolenic acid isomers with increasing temperature and time. The formation of linoleic acid and α‐linolenic acid isomers followed a zero‐order reaction. The presence of O2 enhanced the isomerization of these UFAs. In addition, the rate constants and activation energies for the geometrical isomerization of UFAs in R. roxburghii seed oil were presented. Overall, R. roxburghii seed oil contains high UFA contents. Heating temperature and duration and the presence of O2 should be considered to reduce the formation of trans‐fatty acids during thermal treatment of R. roxburghii seed oil.

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Section: Introductionmentioning

confidence: 99%

“…Rosa roxburghii is a perennial deciduous shrub of the Rosaceae Rosa genus, which is mainly distributed in southwest areas in China, such as Yunnan, Guizhou, and Sichuan [1,2]. Rosa roxburghii fruit has high nutritional value and health function [2][3][4], and it is a kind of fruit with great economic value. In recent years, the Rosa roxburghii has been vigorously promoted in Guizhou, which has 133,000 hectares of planting area and 100,000 tons of annual output of fresh fruits.…”

Section: Introductionmentioning

confidence: 99%

Geometric Modeling of Rosa roxburghii Fruit Based on Three-Dimensional Point Cloud Reconstruction

Xie

Lang

Chen

2021

Journal of Food Quality

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Fruit three-dimensional (3D) model is crucial to estimating its geometrical and mechanical properties and improving the level of fruit mechanical processing. Considering the complex geometrical features and the required model accuracy, this paper proposed a 3D point cloud reconstruction method for the Rosa roxburghii fruit based on a three-dimensional laser scanner, including 3D point cloud generation, point cloud registration, fruit thorns segmentation, and 3D reconstruction. The 3D laser scanner was used to obtain the original 3D point cloud data of the Rosa roxburghii fruit, and then the fruit thorns data were removed by the segmentation algorithm combining the statistical outlier removal and radius outlier removal. By analyzing the effects of five-point cloud simplification methods, the optimal simplification method was determined. The Poisson reconstruction algorithm, the screened Poisson reconstruction algorithm, the greedy projection triangulation algorithm, and the Delaunay triangulation algorithm were utilized to reconstruct the fruit model. The number of model vertices, the number of facets, and the relative volume error were used to determine the best reconstruction algorithm. The results indicated that this model can better reconstruct the actual surface of Rosa roxburghii fruit. The method provides a reference for the related application.

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Phytochemicals, essential oils, and bioactivities of an underutilized wild fruit Cili (Rosa roxburghii)

Cited by 44 publications

References 33 publications

Composition and Antioxidant Activity of Phenolic Compounds in Fruit of the Genus Rosa L.

Composition and Antioxidant Activity of Phenolic Compounds in Fruit of the Genus Rosa L.

Thermally induced isomerization of linoleic acid and α‐linolenic acid in Rosa roxburghii Tratt seed oil

Geometric Modeling of Rosa roxburghii Fruit Based on Three-Dimensional Point Cloud Reconstruction

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