Influence of Environmental Factors on Antioxidants Content in Rose Hips

Abstract

Total phenolics (TP), antioxidant capacity (AOC), and vitamin C content of rose hips, harvested at ten different locations in Slovenia, were determined in the course of this study. The hips were harvested twice, in September and in late October (with 42 days difference). The determined values vary regarding the location and harvesting season. It was found out that during the ripening in late autumn, the concentration of vitamin C decreases, while the TP and AOC increase. During this period, the level of the oxidized form of vitamin C (dehydroascorbic acid) also increases, which coincides with the decreased level of ascorbic acid.