The analysis of essential oil and biological activities from the flower, leaf, stem and fruit of rosehip species Rosa pimpinellifolia L. and Rosa canina L.

In this study, it's aimed to examine comparing the analyses of essential oil of flower, leaf, stem, fruit of rosehip and biological activities of Rosa pimpinellifolia L. (Black rosehip) and Rosa canina L. (Rosehip), naturally grown in the Gumüşhane region. Essential oil of the samples taken from plants is obtained by steam distillation in Clevenger apparatus. Chemical components of essential oil are analyzed with the method of GC-MS and GC-FID and biological activity tests (antioxidant and antimicrobial) are done. As a result of analyses, the highest essential oil yield of black rosehip and rosehip is observed at flower of the species by percentage 0.67% and 0.60%, meanwhile the lowest essential oil yield is observed at fruits of the species by percentage 0.06% and 0.04%. Compound construction of the flower, leaf, steam and fruits of Rosa pimpinellifolia L. in total 90, 65, 46, 39 units, meanwhile for Rosa canina L. in total 52, 51, 41, 48 units compound constructions are observed. The compounds which are detected in both species at the highest rate are γ-elemen with 30.21% and linalool with 44.09 at leaves of both species. It's deteceted that terpene class black rosehip which is the most common, has 52.13% of monoterpenoit at the stem; meanwhile rosehip has 60.81% monterpenoit at the leaf. It's detected that the antioxidant activity of essential oil taken from black rosehip are more than the sample of rosehip. It's observed that antimicrobial susceptibility of essential oil at Rosa pimpinellifolia L. is shown awareness to Staphylococcus aureus at the highest rate, meanwhile essential oil of Rosa canina L. is shown awareness to Escherichia coli O157:H7 at the highest rate. Key Words : Rosa pimpinellifolia L., Rosa canina L., Essential oil, Biological activity.