Determination of some physical chemical properties with antioksidant activity and phenolic profile with of Rosa pimpinellifolia L. (Koyungozu) fruit

In this study the characteristics of R. pimpinellifolia L. as a naturally grown and wild species Bayburt was determined. This fruit is known as "black rosehip" and named as "sheep eye" by the locals. The antioxidant property of this fruit was determined by using the CUPRAC, Beta-carotene bleaching, ABTS and DPPH methods. Additionally phenolic material level and phenolic profiles were determined by FCR and HPLC methods respectively. Furthermore mineral contents and some physicochemical properties of R. pimpinellifolia L. were analyzed. The antioxidant capacity of the water extract determined by Beta carotene and DPPH methods were found to be higher than the methanol extracts of R. pimpinellifolia L. The antioxidant activity results obtained from water used extraction method were; 0,56 mmol TR/g-sample for CUPRAC, 97,02 % for Beta carotene, 88,65 % for ABTS and 86,69 % for DPPH. The antioxidant activity results obtained from methanol extraction were 0,99 mmol TR/g-sample for CUPRAC, 95,21 % for Beta carotene, 93,43 % for ABTS and 85,21 % for DPPH. Total phenolic compound level was determined as 929,27 mgGAE/100g in water extracts that was found to be higher than methanol extracts. The most dominant phenolic compounds in the R. pimpinellifolia L. were detected as chlorogenic acid, vanylic acid and gallic acid. Chlorogenic acid content of this fruit was found as 53,296 ppm (water extraction) while vanylic acid content was 60,856 ppm (methanol extraction) and gallic acid content was 28,674 ppm (watered extraction). The dominant contained minerals in this wild fruit were found as K (12,1688 ml/l), P (1,3429 ml/l) and Mg (1,1926 ml/l) whereas Cr (0,00001 ml/l) was minimum. As a consequence, black rosehip (R. pimpinellifolia L.) fruit can be suggested to be very good natural nutrient source due to its high content of phenolic compounds and minerals and having of a rich antioxidant activity and phenolic profile. For this reason it should be evaluated one of the most preferred nutrient source in the organic food and natural nutrition sector. Hence, R. pimpinellifolia L. should be converted to an economic product to be used in different ways by several purposes.