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266 Wild Edible Plants
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Wild Edible Plants
Used in Bakery
10
Production
Application of ByProducts from Rose
Hip (Rosa Canina L.)
Processing
Svitlana Oliinyk and Olga Samokhvalova
10.1 INTRODUCTION
One of the key challenges of our time is ensuring access to sufcient nutritious food for
a growing world population in the face of depletion of natural resources. Statistics show
that over two billion people worldwide suffer from chronic deciencies in essential
micronutrients (Littlejohn et al., 2023; WHO, 2007). A promising solution to this issue
lies in exploring natural sources of nutrients and bioactive compounds within the rich
diversity of wild edible plants, which have long been underestimated and underutilized
in the production of functional foods (Patel, 2017).
Among plants with high biological active potential, rose hip, a wild species of
the genus Rosa from the family Rosaceae, draws particular attention. Of the more
than 200 species of the genus Rosa, the dog rose (Rosa canina) has been known since
268
DOI: 10.1201/9781003486794-10
Wild Edible Plants Used in Bakery Production 269
ancient times as a medicinal plant and remains a symbol of health and youth for many
cultures around the world. The fruits of R. canina, as a source of vitamin C, avonoids,
carotenoids, and fatty acids, are commonly used to treat colds and u (Winther et al.,
2016). Although rose hips have been used as herbal medicine for more than 2,000 years,
the mechanisms of their effects on human health have only been investigated in the last
few decades (Ayati et al., 2019; Chrubasik et al., 2008; Patel, 2013). Rose hip fruits
contain a signicant amount of bioactive substances, which makes them a valuable raw
material for the production of a wide range of healthy foods (Ghendov- Mosanu et al.,
2020; Ghosh et al., 2023; Patel, 2017; Zhou et al., 2023).
This chapter presents the application of rose hip processing products in various
food technologies and proposes the use of rose hip meal to increase the value of ryewheat bread.
10.2 ROSE HIP (ROSA CANINA L.) AS
A SOURCE OF VALUABLE BIOACTIVE
COMPOUNDS
Dog rose (Rosa canina L.) is widely distributed across Europe, Asia, North Africa, North
America, and other regions (Ropciuc et al., 2011; Vartolomei & Turtoi, 2023). This per ennial shrub grows up to 2.5 meters in height and is resistant to frost, drought- tolerant,
and undemanding soil. It typically thrives on the slopes of ravines and mountains and
in river oodplains. Dog rose fruits are oval or spherical in shape and red to reddishorange in color. The red eshy outer layer (hypanthium) is not part of the botanical fruit
but is an enlarged oral receptacle. The true botanical fruits of the rose hips are the
achenes, which surround the woody seeds of the plant (Igual et al., 2021; Nađpal et al.,
2016; Winther et al., 2016). The fruit’s seed pod contains ne hairs that can irritate the
stomach lining, so consuming raw rose hips is not advisable. Approximately 60– 70% of
fresh rose hips consist of esh, and 30– 40% of seeds (Koç, 2020).
Rose hips are valued for their avor and serve as a rich source of numerous prohealth compounds, including antioxidants, essential fatty acids, dietary bers, and
minerals, as highlighted in numerous studies (Javanmard et al., 2018; Mannozzi et al.,
2020; Patel, 2017; Winther et al., 2016). Research shows signicant variability in the
phytochemical composition of Rosa canina L. fruits depending on the variety, genotype, cultivation region, season, and climatic conditions (Andersson et al., 2012; Demir
et al., 2021; Elmastaş et al., 2017; Nađpal et al., 2018).
The therapeutic potential of rose hips is primarily based on the antioxidant properties of its phytocomponents, in particular vitamin C. The main functions of vitamin
C in the human body include inhibition of free radical processes, protection of cell
membranes, and participation in the regulation of biological functions such as growth
and reproduction (Ali et al., 2024). Rose hips are considered the richest source of
vitamin C among berries and fruits (Nađpal et al., 2016), although its content in fruits
can vary signicantly. According to various studies, the ascorbic acid content in fresh
270 Wild Edible Plants
rose hips Rosa canina L. usually ranges from 400 to 800 mg/ 100 g and can reach 1400
mg/ 100 g (Czyzowska et al., 2015; Patel, 2017; Paunović et al., 2019; Vartolomei &
Turtoi, 2021). This is signicantly more than, for example, in orange, lemon, and grapefruit fruits, in which 58.3, 43.61, and 49.15 mg/ 100 g of ascorbic acid were found,
respectively (Fatin Najwa & Azrina, 2017). Higher ascorbic acid content was detected
in fruits grown at higher altitudes and humidity (Bozhuyuk et al., 2021; Oprica et al.,
2015; Ropciuc et al., 2011).
Tocopherols (vitamin E) are present in signicant amounts among the antioxidants
of rose hips. Barros et al. (2011) established the content of tocopherols in the fruits of
Rosa canina at the level of 79.73 mg/ 100 g dry weight (DW), among which α- and γ-
tocopherols dominated. These forms of tocopherols found in fresh fruits of dog rose by
other researchers as well (Kayahan et al., 2023).
The fruits of Rosa canina are known as a source of polyphenolic compounds, which
serve a protective function in plants (Fascella et al., 2019), and exhibit antioxidant,
antimicrobial, immunomodulatory, anticancer, cardioprotective, and hepatoprotective
functions in the human body (Patel, 2013, 2017; Zhou et al., 2023). The quantity of
these compounds in the dog rose fruits depends on agro- climatic growing conditions,
genotype, and stage of maturity. The total phenolic content in rose hip fruits ranges from
11.9 to 102 mg GAE/ g DW (Goztepe et al., 2022; Nađpal et al., 2016; Paunović et al.,
2019; Yilmaz & Ercisli, 2011). Most polyphenols localize in the fruit’s skin (Angelov
et al., 2014). The results from numerous studies on the phytochemical composition
of Rosa canina fruits, conducted in various countries (Elmastaş et al., 2017; Koç,
2020; Nađpal et al., 2016, 2018; Paunović et al., 2019; Tabaszewska & NajgebauerLejko, 2020), indicate the presence of the following polyphenolic compounds in
rose hips: avonoids (kaempferol, quercetin catechin and their derivatives, rutin,
epicatechin, eriocitrin, apigenin- 7- o- glucoside, hyperoside, eriodictyol derivative);
phenolic acids (gallic acid, protocatechuic acid, ellagic acid, ferulic acid, p- coumaric
acid, chlorogenic, hydroxybenzoic acid, syringic acid, vanillic acid, caffeic acid, sinapic
acid), and anthocyanins (cyanidin 3- glucoside).
Catechins, rutin, and quercetin- 3- O- glucoside are dominant avonoids. Gallic,
protocatechuic, chlorogenic, hydroxybenzoic, caffeic, and ferulic acids are prevalent among the phenolic acids (Demir et al., 2014; Elmastaş et al., 2017; Koç, 2020;
Nađpal et al., 2016). Anthocyanins, used in the food industry as natural colorants, are
represented in rose hips by cyanidin 3- glycoside (Cunja et al., 2015; Fascella et al.,
2019; Ghosh et al., 2023). The results of in vitro studies show (Nicolescu et al., 2022)
that the content of anthocyanins, phenolic acids and catechin derivatives in Rosa canina
fruits is most correlated with their antioxidant potential.
Carotenoids, which cause the red color of rose hips, are represented mainly by β-
carotene. Rose hips also contain lutein, lycopene (cis- lycopene + trans- lycopene), and
zeaxanthin (Goztepe et al., 2022; Javanmard et al., 2018; Medveckienė et al., 2020).
Rose hip is a source of biologically valuable lipids. The lipids of rose hips are
characterized by a wide fatty acid prole, but the essential polyunsaturated ω-6 linoleic
(36–55%) and ω-3 linolenic (17–27%) fatty acids, as well as the monounsaturated oleic
fatty acid (15– 22%) predominate. The fatty acid composition of the lipid fractions in
rose hip oil, like other bioactive compounds, depends on the variety, geographic area,
and agro- climatic conditions of cultivation (Mannozzi et al., 2020; Özcan, 2002). For
Wild Edible Plants Used in Bakery Production 271
a healthy diet, an important component of rose hip oil lipids are sterols, represented
mainly by β- sitosterol (Ilyasoǧlu, 2014; Koç, 2020). The fruits of R. canina L. con tain galactolipids ((2S)- 1, 2- di- O- [(9Z,12Z, 15Z)- octadeca- 9,12, 15- trienoyl]- 3- O- β-
D- galactopyranosyl glycerol), also known as GOPO®, whose anti- inammatory and
antioxidant effects have been demonstrated in Christensen (2009) and Kharazmi (2008).
Rose hip fruits contain approximately 4.0% dietary ber and a signicant amount
of mineral substances, particularly calcium and potassium, as well as copper, magnesium, manganese, phosphorus, iron, and zinc (Patel, 2017; Paunović et al., 2019;
Popović- Djordjević et al., 2021; Singh et al., 2021; Smanalieva et al., 2020).
Thus, the fruits of rose hip Rosa canina L. are a valuable source of bioactive
compounds that are of great importance for maintaining human health and longevity.
This leads to their use in the production of a wide range of functional foods.
10.3 APPLICATION OF ROSE HIP
PROCESSING PRODUCTS IN FOOD
TECHNOLOGIES
Fresh and dried rose hips serve as raw materials for a variety of products with a high
content of biologically active substances. Fresh fruits are used to produce jelly, jam,
marmalade (Gül & Șen, 2017; Kaack & Kuhn, 1991; Yildiz & Alpaslan, 2012), and
puree (Igual et al., 2021). These products have health- promoting properties, pleasant
taste characteristics, as well as a bright color due to the carotenoids and polyphenols
contained in the rose hips. In dried form, whole fruits or pulp are used to prepare medicinal decoctions and tinctures (Tabaszewska & Najgebauer- Lejko, 2020). They are
traditionally included in tea blends known for their high vitamin content and potent
antioxidant activity (İlyasoğlu & Arpa, 2017; Nojavan et al., 2008).
Since rose hips are a natural source of bioactive substances, they are most widely
used in the production of dietary supplements and nutraceuticals. Various products are
obtained from them: syrups and powders, water, water- alcohol, and oil extracts, as well
as dry and liquid phytoconcentrates and other products with the maximum preserved
content of ascorbic acid, vitamins of group B, vitamin E, carotenoids, and minerals
(Angelov et al., 2014; Paunović et al., 2019; Špaglová et al., 2023). The most effective
way to utilize valuable components of rose hips is complex processing using low- waste
and resource- saving technologies, which allows a whole range of target products to be
obtained (Levtrynskaya et al., 2018).
A valuable product of rose hips is oil, which serves as a source of essential fatty
acids, tocopherols, and carotenoids (Ahmad et al., 2015; Ilyasoǧlu, 2014; Rao et al.,
2023; Saini et al., 2024). Rose hip oil is obtained from the seeds separated from the
esh of the fruit, or from the pomace remaining after the production of concentrates
and syrup. The oil content ranges from 5.0% to 10.0% depending on the type and variety of rose hips (Rosu et al., 2011; Ul’chenko et al., 2009). Methods for obtaining rose
hip oil include cold pressing or chemical, subcritical and supercritical extraction (Saini
272 Wild Edible Plants
et al., 2024; Szentmihályi et al., 2002). Extraction is mainly used, since pressing is
more often intended for raw materials with an oil content of more than 20%. Moreover,
extraction with ordinary organic solvents gives low- quality oil that needs to be cleaned
(del Valle et al., 2004). A modern method of extracting oil from rose hips is supercritical CO2 extraction (SC- CO2). SC- CO2 has been proposed as a non- toxic alternative to
light petroleum fractions for extracting plant oil (Jakovljevic et al., 2018; Machmudah
et al., 2007). A signicant amount of bioactive substances of rose hip remains in the byproducts of oil production (meals).
The rich nutrient composition of rose hip products enables their application in the
preparation of various food products with high nutritional value, such as non- alcoholic
beverages, fermented dairy products, baked goods, and natural packaging materials.
For this purpose, rose hip juices, powders, extracts, oil, and some by- products, such
as powders from rose hip seeds, pomace, and puree co- products are used (Table 10.1).
Thus, rose hip processing products could perform a variety of functions in food
systems: (1) nutritional value improver (source of antioxidants, vitamins, minerals,
essential fatty acids); (2) regulator of sensory and technological properties (natural colorant and avoring, regulator of texture, improver of physical- chemical characteristics);
(3) antimicrobial agent (against microbiological spoilage); (4) antioxidation agent (protection of lipid and protein oxidation).
Rose hip processing products could serve as additives for manufacturing of
food with enhanced nutritional value. This is evidenced by the rise of the content of
vitamin C, polyphenols, and antioxidant activity in almost all food products listed in
Table 10.1. Kvass (Mukoid et al., 2018) and soft drinks infused on aqueous extracts
of rose hips (Kaplina, 2014), as well as ice cream (Ürkek, 2021) enriched with crushed
rose hip pulp, contained increased amounts of minerals. Replacing 20% of our with
rose hip pulp enhanced the ber content in shortbread cookies (Tańska et al., 2016), and
including up to 10% rose hip puree in corn extrudates signicantly increased the folate
content in them (Igual et al., 2021).
An important benet of rose hip product addition in fermented beverages is stimulating of the growth of lactic acid bacteria (Gurbuz & Demirci, 2023; Ozcelik et al.,
2021; Taneva & Panayotov, 2019; Taneva et al., 2023). This is attributed to the presence
of prebiotic dietary bers, as well as polyphenols, vitamins, and minerals in rose hips,
which are essential for the growth of benecial bacteria (Gurbuz & Demirci, 2023).
Thus, it was demonstrated that addition of rose hip powder in fermented milk had a
strong positive effect on the growth of Lactobacillus rhamnosus (Znamirowska et al.,
2021). At the same time, the consistency of fermented milk was improved, and a characteristic additive taste and aroma appeared. The incorporation of rose hip processing
products into recipes mainly improves the sensory and technological properties of food
products (Table 10.1), however, some authors indicate a non- critical deterioration of
color, taste, and texture (Gurbuz & Demirci, 2023; Koca et al., 2018).
Rose hip fruits sufciently used to enhance the microbiological stability of food
products, which is a signicant aspect of their safety. A reduction in the total viability
of mesophilic aerobic organotrophic bacteria was observed during the storage of gingerbread with the addition of rose hip pulp powder (Ghendov- Mosanu et al., 2020).
The authors attribute this effect to the antimicrobial properties of rose hip phenolic
compounds, particularly avonoids and tannins. Other researchers (Butnaru et al., 2019)
TABLE 10.1 Applications of rose hip processing products in food preparation
THE M AIN RESULTS
newgenrtpdf
FOOD
ROSE HIP- BASED
PRODUCT
NUTRITIONAL VALUE AND HEALTH
BENEFITS
Water kefir Rose hip juice Increased TPC and DPPH radical
scavenging activity, and
the count of Lactobacillus spp.
Whey drink Dry rose hips fruits Increased content of vitamin C, AA, the
total number of lactic acid bacteria
during storage
Yoghurt Dry rose hips fruits Increased content of vitamin C,
the total number of lactic acid bacteria
during storage
Probiotic
yoghurt
Rose hip seed powder,
1– 3%
Increased antioxidant activity and TPC,
increased the growth of starter cultures
and probiotic strains
Fermented milk Rose hip powder Enriched with vitamin C, decreased
loss of vitamin C during storage of
fermented milk
Ice cream Crushed rose hips
pulp, 5– 15%
White bread Rose hip flour to
replace 5, 10, and
Increased the AA, enriched with vitamin
C, Ca, Mg, S, K, Mn, Fe, and Zn
Pleasant taste and aroma due to chemical
composition of rose hip flour
15% of the wheat
flour
TECHNOLOGICAL PROPERTIES
AND QUALITY CHARACTERISTICS
Improved physical- chemical and
REFERENCE
(Ozcelik et al., 2021)
the sensory properties
Improved sensory characteristics (Taneve et al., 2023)
Improved sensory characteristics (Taneva & Panayotov,
2019)
Increased WHC, reduced
adhesiveness and syneresis,
(Gurbuz & Demirci,
2023)
decreased sensory parameters
of yoghurt
Improved the consistency, increased
hardness, decreased syneresis,
(Znamirowska et al.,
2021)
intensified taste and odor
Improved the overrun, melting
(Ürkek, 2021)
ratios and consistency
properties
Decreased volume, specific
volume, height/ diameter ratio,
(Chochkov et al.,
2022)
and baking loss of the wheat
bread
(continued)
Wild Edible Plants Used in Bakery Production 273
newgenrtpdf
TABLE 10.1 (Continued)
THE M AIN RESULTS
ROSE HIP- BASED
FOOD
PRODUCT
Kvass Rose hip aqueous
NUTRITIONAL VALUE AND HEALTH
BENEFITS
Improved vitamin and mineral content Improved flavor profile (Mukoid et al., 2018)
extract
Non- alcoholic
drinks
Rose hip aqueous
extract
Increased the content of vitamin C, β-
carotene, and minerals
Rose hip tea Rose hip powder Increased TPC, ascorbic acid content and
antioxidant activity
Burger patties Rose hip aqueous-
Not studied Inhibited colour and texture
alcoholic extract, 3%
of total weight
Marmalade Rose hip cryopowder,
Increased antioxidant activity Improved sensory and physical-
1.5% of total weight
Functional
candies
Shortbread
cookies
Extra- fine rose hip
powder, 5 and 10%
Rose hip pomace,
20 % of flour
Increased antioxidant activity Increased sensory parameters (Popovici et al.,
Increased content of dietary
fiber and antioxidant activity
weight
TECHNOLOGICAL PROPERTIES
AND QUALITY CHARACTERISTICS
Shorted the process of
REFERENCE
(Kaplina, 2014)
preparation, improved the
quality characteristics
Not studied (İlyasoğlu & Arpa,
2017)
(Ganhão et al., 2010)
deterioration during chill
storage
(Shmatchenko et al.,
chemical properties
2018)
2019)
Increased hardness, changed
(Tańska et al., 2016)
color (from light creamy to
dark orange)
274 Wild Edible Plants
Enriched corn
extrudates
Rose hip puree co-
product powder, 5
and 10%
Increased antioxidant activity content of
carotenoids, vitamin C, total folate
Improved physical- chemical
characteristics
(Igual et al., 2021)
Ginger- bread Rose hip pulp powder,
2 and 4%
Turkish noodle
(erişte)
Rose hip powder,
10- 30% of flour
weight
Biodegradable
rye starch
Rose hip extract,
0.4 - 1.0%
Increased antioxidant activity and
microbiological stability
Improved physical- chemical and
sensory characteristics
Increased antioxidant activity Decreased cooking time,
increased, weight gain and
volume, changed color
High antioxidant activity and TPC,
effectively inhibited lipid oxidation
Improved flexibility and the light
barrier properties of the films
film
Chitosan- based
film
AA is antioxidant activity, TPC is total phenolic content, WHC is water holding capacity; DPPH is (2,2- diphenyl- 1- picrylhydrazyl) assay.
Cold- pressed rose hip
seed oil added to
chitosan
Increased antioxidant and antibacterial
activity
Improved flexibility, mechanical,
gas and water vapor barrier
properties
(Ghendov- Mosanu
et al., 2020)
Koca et al., 2018)
(Go & Song, 2019)
(Butnaru et al., 2019)
Wild Edible Plants Used in Bakery Production 275
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