Phenolic, amino acids, and fatty acids profiles and the nutritional properties in the fresh and dried fruits of black rosehip (Rosa pimpinellifolia L.)

Recently, increased attention has been paid to the raw materials of plants as a source of biologically active substances. Black rosehip (Rosa pimpinellifolia L.) fruits could be a good resource for potential functional components in the food, cosmetic and pharmaceutical industries. Also, drying can influence the composition of heat-sensitive phytochemicals. However, less attention is given to comparing black rosehip bioactive compounds particularly compositions of fatty acid, amino acids, and phenolic content in fresh and dried fruits. So in this study, the amino acid constituents (by amino acid analyzer), fatty acids (by GC–MS), mineral elements (by atomic absorption spectrometer), antioxidant (by DPPH) and phenolic compounds (by HPLC) present in fresh and dried fruits of black rosehip naturally grown in Iran were comprehensively investigated. The results showed that dried fruits had a lower level moisture by 51.55%, and a higher level of total phenolic compounds and total sugar by 786.20 mg GAE/100 g and 15.77 g/100 g, respectively. Chlorogenic acid and gallic acid were the major phenolic compounds (109.3 mg/g). Whilst, linoleic acid, oleic acid, and arachidic acid (85.34%) were the most dominant fatty acids. The most dominant amino acids were glutamic acid, phenylalanine, and arginine (29.41 g/100 g). Also, Fe and Mn as micro-elements were the most dominant elements. In general, the results illustrated the potentials and differences of black rosehip fruits grown in the Arasbaran region as promising resources for food sources, pharmaceutics, cosmetics, and breeding programs. Also, these findings confirm that black rosehip fruits contain significant amounts of secondary metabolites that may positively affect human health.