The Fatty Acid Composition of the Fruits of Wild Rose Hip Obtained by Different Extraction Methods and Purification of Rose Hip Extract Using Macroporous Resins

The fruits of rose hips (Rosa canina L.) have been of great interest in the food and pharmaceutical industries because of their high content of valuable components such as vitamins, carotenes and fatty acids. Rose hip fruits are very popular in central Asian countries, especially in Tajikistan. In this country, the fruits of rose hips are mainly collected from the wild rosehip species. This present work demonstrates the fatty acid compositions of the oil of rose hip fruits obtained with supercritical fluid extraction, maceration, and ultrasound-assisted methods. The fatty acids in extracts of the rose hip fruits were converted to their methyl esters using a two-step methylation method and analyzed via gas chromatography mass spectrometry. Linoleic and oleic acids were identified as the major fatty acids in the rose hip fruit extracts. Overall, the fatty acid profile of the investigated rose hip oil was in agreement with previously published data. To our best knowledge, there is no information about the Tajikistani origin of rose hip oil. The obtained oil from the rose hips of Tajikistani origin is of potential interest for its application in the food, cosmetic and pharmaceutical industries. Purification of the rose hip extract was achieved via adsorption and desorption of the extract on the surface of AB-8 and HPD450 macroporous resins. The retreatment of rose hip extract resulted in improvement regarding quality, which was experimentally confirmed by iodometric titration and assays for the determination of the total phenol and flavonoid contents, and antioxidant activity of the rose hip extracts before and after purification. The macroporous resin purification method of the rose hip extract is simple, cheap, and efficient for the preparation of high-quality bioadditives (BAD) from natural rose hip extract containing the biologically active fraction.