Determination of free and esterified carotenoid composition in rose hip fruit by HPLC-DAD-APCI+-MS

Research output: Contribution to journalArticle

Abstract

Rose hip fruit, which contains high concentration of carotenoids is commonly used for different food products in Europe and it is considered to have medical properties. In this study, a simple, rapid and efficient HPLC-DAD-APCI+-MS method was developed and applied to identify and quantify the carotenoids in rose hip fruit of four rose species, including both unsaponified and saponified extract. In the unsaponified extract 23 carotenoid esters were detected, in which either rubixanthin ester or violaxanthin ester was the dominant component of the ester composition. In the saponified extract 21 carotenoids, including 11 xanthophylls and 10 carotenes were detected. This is the first time the total carotenoid composition, including the carotenoid esters in rose hip fruit were identified and quantified. This work reveals the potential of rose hip fruit to be utilized as a healthy dietary material and give chemical information for the possible future development in the pharmacology field.

Details

Authors
  • Lijie Zhong
  • Karl Erik Gustavsson
  • Stina Oredsson
  • Bartosz Głąb
  • Jenny Lindberg Yilmaz
  • Marie E. Olsson
Organisations
External organisations
  • Swedish University of Agricultural Sciences
  • Medical University of Gdansk
  • Scandinavian Biotechnology Research AB
  • University of Gdansk
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Science

Keywords

  • Carotenoids, Fatty acid, HPLC-DAD-APCI-MS, Identification, Rose hip fruit, Saponification, Xanthophyll ester
Original languageEnglish
Pages (from-to)541-550
Number of pages10
JournalFood Chemistry
Volume210
Publication statusPublished - 2016 Nov 1
Publication categoryResearch
Peer-reviewedYes