Rosa canina L. fruit and jam made of it – natural food colors E160a and E160d content and antioxidant capacity

Abstract

Rosehip is one of the richest sources of vitamin C, and the jam made from it tastes delicious. In this work, the content of food colors E160a (lycopene) and E160d (?-carotene) was determined, as well as the antioxidant capacity of these food products. By applying the UV-Vis spectrophotometric method and using the Lambert-Beer law, a system of two linear equations with two unknowns was set up, which was used to determine the concentrations for the colors E160a and E160d. The content of lycopene and ?-carotene in dried rosehip fruit and jam was 2.34 and 0.85, and 7.25 and 2.01 mg in 100 g of fruit/jam, respectively. The antioxidant capacity of the samples was determined by the DPPH test. The antioxidant capacity of fruit and rosehip jam was 6.84 and 4.17 ?mol of Trolox/100 g of fresh sample. Thermal processing affects the content of lycopene, ?-carotene, and antioxidant capacity. The obtained results reveal beneficial effects of the everyday consumption of dried rosehip fruit and jam.