Chemical Evaluation of Rosa canina Fruit to Determine Ascorbic Acid Content

Elham Baher, Naser Montazeri*, Zahra Barami and Khalil Purshamsian

Department of Chemistry, Tonekabon Branch, Islamic Azad University, Tonekabon (Iran).

ABSTRACT:

In this study, the fruits of rose hip (Rosa canina L.) were assayed for the composition of ascorbic acid (AA); the method of high performance liquid chromatography (HPLC) was used for detecting of ascorbic acid. The results show that the Ascorbic acid content was 447.132 mg per 100 g-1 fresh fruit. Since it is well known that ascorbic acid is a sensitive and thermo-labile compound, and its extraction with high yield and without any decomposition has been a matter of difficulty and labor-intensive for the analysts, so the percolation method that was used in this project, because of coefficient time to reach equilibrium and without having any heating process, has efficient mass transfer from marc. Due to accepted recovery of the method (99).

KEYWORDS:

Rose hip (Rosa canina L.); Ascorbic acid (AA); High performance liquid chromatography (HPLC); Percolator; Propylene glycol; Calibration curve plot

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Copy the following to cite this article: Baher E, Montazeri N, Barami Z, Purshamsian K. Chemical Evaluation of Rosa canina Fruit to Determine Ascorbic Acid Content. Orient J Chem 2011;27(3).

Copy the following to cite this URL: Baher E, Montazeri N, Barami Z, Purshamsian K. Chemical Evaluation of Rosa canina Fruit to Determine Ascorbic Acid Content. Orient J Chem 2011;27(3). Available from: http://www.orientjchem.org/?p=24500