| denopezwzr's Forum Info |
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| Additional Info About denopezwzr |
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Research studies on the determination of the optimum harvest time of rosehips are very restricted. For that reason, the objective of this research was to determine the impact of the ripening phase on the quality and material of fats of natural rosehip seeds. A two-factor field try out two rosehip types and cultivars (Rosa rugosa, Rosa canina, and Rosa rugosa cv. 'Rubra', Rosa rugosa cv. 'Alba') was conducted during 2 growing seasons (2018-- 2019) on an organic farm. The fruits were harvested 5 times per season. The fatty acid composition of rosehip seeds was determined utilizing a Gas Chromatograph with Split/Splitless Injector Liners. The highest amounts of fat were taped in all rosehip seeds at ripening phase IV. The most dominant fatty acids in the seed samples were polyunsaturated fats (PUFAs) (73.88-- 79.52%), followed by monounsaturated fatty acids (MUFAs) (14.67-- 18.89%) and saturated fatty acids (SUFAs) (5.22-- 7.36%). The highest amount of PUFAs was developed in Rosa rugosa cv. 'Alba' seeds collected at completely ripe stage V. It can be concluded that the rosehip seeds may be utilized as a source of fats, particularly PUFAs https://praxisumschau.com/hagebuttenpulver/ |
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