Comparative evaluation of the composition of rosehip extracts aimed at enhancing the nutritional value of food products

This article presents a comparative assessment of the qualitative and quantitative composition of extracts obtained from three species of rosehip (Rosa spp.) — Rosa acicularis, Rosa davurica, and Rosa rugosa — aimed at enhancing the functional and biological value of food products. The main objective of the study is to identify biologically active compounds in natural extracts of various rosehip species, determine their nutritional value, and substantiate the feasibility of their use in functional food formulations. During the study, physicochemical parameters of the extracts were determined (pH, density, solubility, total solids), as well as the content of vitamins (particularly vitamin C), mineral elements (iron, potassium, calcium, etc.), carbohydrates (glucose, fructose, sucrose), and organic acids (citric, malic, and tartaric acids). Extraction was carried out using two methods — maceration and ultrasonic treatment — and their efficiency was also comparatively analyzed. The results demonstrated that all three types of extracts are rich in biologically active compounds and possess natural antioxidant, immunomodulatory, and adaptogenic properties. According to the comparative analysis, the extract derived from Rosa acicularis showed the highest levels of vitamin C, carbohydrates, and iron, making it the most suitable option for food applications. This extract is recommended as a scientifically substantiated natural ingredient for use in functional food products, preventive formulations, and biologically active supplements (BAS). The findings of the study offer promising opportunities for increasing the efficiency of utilizing domestic plant raw materials in the food industry and contribute to the development of innovative solutions aimed at promoting healthy nutrition among the population.

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