There is increasing interest in the use of functional foods not only as a source of nutrients but also for their promising response to numerous diseases. Among fruit and vegetable products, roses have been the focus of considerable attention due to their high content of bioactive compounds. This thesis is focused on the study of the phytochemical composition of rosehip pericarps and seeds in selected rose plants growing in some Regions of Italy (Marche, Lazio, and Emilia Romagna), as possible ingredients in functional food formulations and/or dietary supplements in order to replace synthetic antioxidant with natural alternatives. Rosehips from eleven Rosa species and cultivars were collected from three sites in Central Italy: Località Maciolla (Il Giardino delle rose perdute), Urbino (PU), Marche Region (BS = Rosa gallica “La Belle Sultane”, BPV = Rosa gallica “bella porpora violetta”) ; Regional Natural Park of the Monti Simbruini, Camerata Nuova (RM), Lazio Region (CCN = Rosa canina) ; Persolino High School Antique Rose Collection, Faenza, (RA), Emilia Romagna Region (CF = Rosa canina, RG = Rosa gallica, RA = Rosa x alba, GC = Rosa gallica complicata, RD = Rosa x damascena, GO = Rosa gallica officinalis, GR= Rosa gallica rugosa, GV = Rosa gallica versicolor). The research studies the possibility to use rosehip seed oil as a functional food, due to its particular fatty acid composition and evaluates the effectiveness of polyphenols extracted from rosehip pericarps in protecting two sunflower oils (classic and high-oleic) from oxidation.Results showed a variable total polyphenolic content in pericarps and seeds and a particular composition of fatty acids in the seeds of the rose species, making them a possible functional food.The DPPH scavenging test to evaluate the antioxidant activity of Total Polyphenolic Content (TPC), measured through the EC50 (Efficient Concentration for DPPH 50% inhibition), was very good for all rose samples and showed a high scavenging power when the TPC was lower, indicating a different composition of phenolic acid and glucosides in different rose samples. The protection of the two sunflower oils (classic and high-oleic) from lipid peroxidation provided by different rose extracts, evaluated through the % inhibition, was very high for all the rose extracts, except for the three samples with the lowest TPC in classic sunflower oil; however, the TPC composition of these samples indicated a very good antioxidant power suggesting that a correct combination of quantiy and quality is needed when rosehip extracts are used as natural antioxidants. A further aim of the three-year pHD course was to establish relationship between the Department of Agricultural, Food and Environmental Sciences of the Università Politecnica delle Marche, Ancona, italy and the High School “Einstein-Nebbia”, Loreto, Ancona, Italy whre I’m teacher of “Nutrition Sciences”, in order to share the research experience matured in the three-year PhD, with the teachers and students of this school and to address students to this kind of University experience.
L'interesse verso i cibi funzionali è in continuo aumento per il loro uso sia come fonte di nutrienti sia come promettenti rimedi per numerose malattie. Tra i vegetali più studiati negli ultimi anni le rose hanno ricevuto molta attenzione grazie alla presenza nei loro petali e nei loro cinorrodi di un alto contenuto di composti biologici attivi. La tesi riporta i risultati dello studio della composizione fitochimica di pericarpi e semi di cinorrodi in varie specie e/o varietà di rose prelevate in alcune regioni italiane (Emilia Romagna, Marche, Lazio) per il loro possibile uso come ingredienti nelle formulazioni di cibi funzionali e/o come alternative naturali agli antiossidanti sintetici usati nella conservazione di cibi deteriorabili. I cinorrodi di undici specie e/o cultivar di Rosa sono stati prelevati in tre zone dell’Italia centro-settentrionale: Località Maciolla (Il Giardino delle rose perdute), Urbino (PU), Marche (BS = Rosa gallica “La Belle Sultane”, BPV = Rosa gallica “bella porpora violetta”) ; Parco Regionale Naturale dei Monti Simbruini, Camerata Nuova (RM), Lazio (CCN = Rosa canina) ; Collezione rose antiche dell’Istituto Agrario Persolino, Faenza, (RA), Emilia Romagna (CF = Rosa canina, RG = Rosa gallica, RA = Rosa x alba, GC = Rosa gallica complicata, RD = Rosa x damascena, GO = Rosa gallica officinalis, GR= Rosa gallica rugosa, GV = Rosa gallica versicolor). La ricerca ha studiato la possibilità dell’uso dell’olio dei semi di cinorrodi come possibile cibo funzionale grazie alla particolare composizione in acidi grassi ed ha valutato l’efficacia di polifenoli estratti dai pericarpi dei cinorrodi nella protezione dalla perossidazione dei lipidi di due oli di girasole (classico ed alto-oleico). I risultati hanno mostrato un contenuto variabile del contenuto totale di polifenoli nei pericarpi e nei semi dei cinorrodi e una particolare composizione in acidi grassi dei semi nelle diverse varietà di rose, tale da renderli adatti all’uso come cibi funzionali. Il test DPPH (di-phenyl-picryl-hidrazyl) per la valutazione dell’attività antiossidante del contenuto totale di polifenoli (TPC), misurata attraverso l’EC50 (Concentrazione efficiente per l’inibizione del 50% del DPPH), ha mostrato una notevole capacità antiossidante per tutti i campioni di rosa, con un potere maggiore per quelle a minor contenuto in TPC, indicando una differente composizione chimica della componente polifenolica con preferenza per acidi fenolici e glucosidi a maggior potere antiossidante nei campioni a minor TPC. La protezione dei due oli di girasole dalla perossidazione lipidica mostrata dai polifienoli estratti nei vari campioni di rose, valutata attraverso la percntuale di inibizione, è risultata molto elevata per tutti gli estratti, eccetto per i tre campioni con più basso TPC nell’olio di girasole classico; comunque, la qualità del TPC in questi campioni ha denotato un elevato potere antiossidante dell’unità di TPC, suggerendo la necessità di avere la giusta combinazione tra contenuto totale e qualità dei polifenoli presenti nei pericarpi di cinorrodi per l’uso di questi estratti come antiossidanti naturali in sostituzione di quelli sintetici ancora utilizzati. Un ulteriore scopo dei tre anni di Dottorato è stato quello di stabilire uno stretto rapporto tra il Dipartimento di Scienze Agrarie, Alimentari e Ambientali dell’Università Politecnica delle Marche di Ancona e l’Istituto Alberghiero “Einstein-Nebbia” di Loreto, dove la sottoscritta è insegnante di Scienze dell’Alimentazione, per condividere con gli insegnanti e gli studenti l’esperienza di ricerca maturata nei tre anni e per indirizzare gli studenti verso il percorso Universitario previsto nel Dipartimento.
Chemical characteristics and nutritional properties of pericarps and seeds in rose hips of some Rosa species grown in Italy / Scalise, Amelia. - (2021 May 31).
Chemical characteristics and nutritional properties of pericarps and seeds in rose hips of some Rosa species grown in Italy
SCALISE, AMELIA
2021-05-31
Abstract
There is increasing interest in the use of functional foods not only as a source of nutrients but also for their promising response to numerous diseases. Among fruit and vegetable products, roses have been the focus of considerable attention due to their high content of bioactive compounds. This thesis is focused on the study of the phytochemical composition of rosehip pericarps and seeds in selected rose plants growing in some Regions of Italy (Marche, Lazio, and Emilia Romagna), as possible ingredients in functional food formulations and/or dietary supplements in order to replace synthetic antioxidant with natural alternatives. Rosehips from eleven Rosa species and cultivars were collected from three sites in Central Italy: Località Maciolla (Il Giardino delle rose perdute), Urbino (PU), Marche Region (BS = Rosa gallica “La Belle Sultane”, BPV = Rosa gallica “bella porpora violetta”) ; Regional Natural Park of the Monti Simbruini, Camerata Nuova (RM), Lazio Region (CCN = Rosa canina) ; Persolino High School Antique Rose Collection, Faenza, (RA), Emilia Romagna Region (CF = Rosa canina, RG = Rosa gallica, RA = Rosa x alba, GC = Rosa gallica complicata, RD = Rosa x damascena, GO = Rosa gallica officinalis, GR= Rosa gallica rugosa, GV = Rosa gallica versicolor). The research studies the possibility to use rosehip seed oil as a functional food, due to its particular fatty acid composition and evaluates the effectiveness of polyphenols extracted from rosehip pericarps in protecting two sunflower oils (classic and high-oleic) from oxidation.Results showed a variable total polyphenolic content in pericarps and seeds and a particular composition of fatty acids in the seeds of the rose species, making them a possible functional food.The DPPH scavenging test to evaluate the antioxidant activity of Total Polyphenolic Content (TPC), measured through the EC50 (Efficient Concentration for DPPH 50% inhibition), was very good for all rose samples and showed a high scavenging power when the TPC was lower, indicating a different composition of phenolic acid and glucosides in different rose samples. The protection of the two sunflower oils (classic and high-oleic) from lipid peroxidation provided by different rose extracts, evaluated through the % inhibition, was very high for all the rose extracts, except for the three samples with the lowest TPC in classic sunflower oil; however, the TPC composition of these samples indicated a very good antioxidant power suggesting that a correct combination of quantiy and quality is needed when rosehip extracts are used as natural antioxidants. A further aim of the three-year pHD course was to establish relationship between the Department of Agricultural, Food and Environmental Sciences of the Università Politecnica delle Marche, Ancona, italy and the High School “Einstein-Nebbia”, Loreto, Ancona, Italy whre I’m teacher of “Nutrition Sciences”, in order to share the research experience matured in the three-year PhD, with the teachers and students of this school and to address students to this kind of University experience.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.