Closed-loop processing technology for rose hips

Chemical-technological investigations of Rosa corymbifera Borkh. fruits were carried out as a basis for developing the most effective way to process rose hips. Preliminary tests showed that drying fruits prior to processing led to a dramatic decrease in yield of biologically active substances. We therefore developed a processing technology starting from frozen rose hips. Using a complex technology, high-yield concentrates of vitamin C, vitamin E (tocopherols), vitamin P (bioflavonoids) carotene, pectins, and sterines (phytosterols) were obtained in a semi-cloosed-loop process. The use of frozen rose hips, and of crude cake extraction, facilitates overall processing, saves materials and energy, and increases the yield of biologically active substances. In a test on a semi-industrial scale, the efficiency of the manufacturing process was 90-95% for vitamin C, 65-70% for pectins, 70-75% for vitamin P, 68-75% for carotenoids, 40-45% for vitamin E, and 48-50% for sterines.