The effect of different heating periods on rosehip pulp and consentrate properties

In this study, it is aimed to determine the effect of different heat treatment / extraction times (20, 30 ve 40 min.) during pulp processing of rosehip on the some important components and antioxidant capacity of rosehip pulp and concentrated. In this study, water soluble dry matter (SÇKM), pH, titratable acidity, total phenolic substance, organic acid composition and antioxidant capacity (TEAC and FRAP) analyzes were performed in fresh rosehip fruits and pulp and concentrate that applied different heating times. In the rosehip fruits, pulp and concentrated average water soluble dry matterwere determined 15.00, 5.88-7.88 and 10.38-11.88 ºBx respectively.The average ascorbic acid were determined129.35, 60.68-75.61 and 73.92- 101.92 mg/100 g respectively. The average FRAP were determined126.65, 67.78-89.03 and 130.69-150.99 μmol TE/g respectively.The average TEAC valuewere determined114.05, 60.80-77.58 and 108.56-126.09 μmol TE/g respectively. The average total phenolic substance were determined 2417.07, 1047.60-1137.56 and 2039.84-2105.52 μg GAE/g respectively.