Rose Hip (Rosa canina L.

) Oils SECONDARY METABOLITES | Medicinal

Naveed Ahmad, ... Anwar-ul-Hassan Gilani, in Essential Oils in Food and Pharmaceutical Uses
Preservation, Flavor and Safety, 2016 R.R. Cutler, in Encyclopedia of Rose Science, 2003
Summary Points Tannins (20 000–27 000 mg kg−1)
• Rose hips are the fruits of rose bush (Rosa genus) in the Rosaceae Rose hips contain about 2% tannin. Condensed tannins are
family. polyphenols, widespread in plants. They are part of the plant's
• Rose hips are well known because they have the highest vitamin C defences against environmental stress. Gallic acid, a main component
content among horticultural crops, fruits, and vegetables. in hydrolysable tannins, was mentioned above. Tannin formulations
can contain glucose in addition to gallic acid. The high concentration
• Rose hips are remarkable fruits for their traditional
of tannin-binding proteins in human saliva may be related to the diet
pharmacological applications.
of human ancestors. Long-term ingestion of large quantities of
• Rose hips extracts/oils have appreciable antioxidant and certain tannin-containing plant materials may be carcinogenic and
antimicrobial potential and thus can be explored as valuable these tannin-binding proteins could be a defence against this.
ingredients for functional food and nutraceuticals.
Tannic acid is a conjugate of glucose and gallic acid residues. It is an
• Rose hips have long been traditionally used as an herbal tea, astringent and was used in the treatment of burns. Topical use is now
vitamin supplement, and health food product. restricted to bed sores and minor ulcers. Tannins precipitate alkaloids
• Rose hips have a rich profile of nutrients and thus are utilized to and proteins and have been used in cases of alkaloid poisoning.
prepare jam, marmalade, fruit juice, beverages, and drinks. Tannins are also antioxidants and, as such, are active free radical
scavengers.
• Rose hips seed oil is one of the richest sources of EFAs and is a
valuable material for the development of herbal cosmetics and
skin care products, such as lotions and creams. View chapter Purchase book

• Rose hips volatile essential oil is a complex mixture of alcohols,

aldehydes, ketones, terpenoids, and esters.

View chapter Purchase book SECONDARY METABOLITES | Culinary

Uses and Nutritional Value
R.R. Cutler, in Encyclopedia of Rose Science, 2003

Functional and Traditional Nonalcoholic Marmalade

Historically some of the recipes called rosehip marmalades were
Beverages in Turkey
misnamed according to today's terminology. All of them were actually
Canan Ece Tamer, ... Ömer Utku Çopur, in Non-Alcoholic Beverages, jams or even conserves. The one actual marmalade recipe, given
2019 below, is an example of how to include crudely chopped material into
the mixture to produce what could be termed marmalade. It does
15.2.6 Sherbets however produce a very similar product to some of the cruder jams
Sherbet which has known since the 11th century, usually served to
described above that use whole hips in their preparation.
guests as a traditional beverage after the special ceremonies such as
Rose hip marmalade (United States)
birth, engagement, and circumcision in Anatolia. In Ottoman
In this method crudely sliced hips are added to syrup and mixed.
language “şerbet” and in Persian language “sharbat” words come
Ingredients
from both “sabra” in Arabic language. The means of Ottoman and
1 kg hips; 1 kg sugar; 1 l water.
Persian words are diluted and sweetened fruit juice. Sherbet called as
Method
“sorbetto” in Italian cuisine and “sorbet” in French cuisine. The main
Soak washed rose hips in the water for 2 h to soften the skins. After
ingredients of the sherbet are sugar and water. Sherbet is obtained by
soaking, bring to a boil in the same water and cook for 15 min. Strain
fruit juice, or variety of flowers and plant extracts mixing· with sugar,
the liquid into a smaller pot and add the sugar. Stir the mixture well
water, ice, or snow. Sherbet is served chilled. Fruits are used for
then boil it carefully until it reaches a thick syrupy consistency.
making sherbet vary according to the season. These fruits are pears,
quince, apple, strawberry, cranberry, blueberry, mulberry, cherry, Add the previously cooked rose hips to the syrup (you can chop them
pomegranate, bergamot, lemon, and orange. Beyond that, rose into chunks or slices). Continue to boil the syrup mixture until the
sherbet, which is made by boiling beaten honey syrup and rose petals hips are very tender. Pour the mixture into sterilized jars and seal
with sugar, is one of the popular among them. In the Ottoman them tight.
period, there were sherbet sellers who have traditional costumes and
pitchers on their back and glasses around their waist. They prefer to View chapter Purchase book
put amber and cinnamon for enrichment of the taste of sherbet and
put some ice from snow wells for cold serving. Table 15.1
demonstrates regions, raw materials, and recipes of several sherbets.
Fig. 15.5 shows several sherbets. GENETICS | Inheritance in the Dogrose
Table 15.1. Regions, Raw Materials, and Recipes of Several Sherbets G. Werlemark, in Encyclopedia of Rose Science, 2003

Sherbet Region Raw Materials Recipe References Introduction

Name
The dog roses, Rosa section Caninae, are native to Europe, western
Puerperant Turkey Puerperant It is obtained by boiling of ingredients Akçiçek (2010)
(Loğusa sugar, sugar, in water and Sarıoğlan Asia and north Africa, and most of the taxa have their northern range
sherbet, cinnamon, and Cevizkaya
Kaynar) cloves, (2016)
margins in central Scandinavia and Finland (Figure 1). The Latin
nutmeg, name comes from canis, meaning dog, and gives rise to the common
water
name, dog rose. These species are long-lived perennial shrubs,
Licorice Adana, Şanlurfa, Licorice, It is obtained by mixing of cut and Özdoğan and
(Meyan) Kahramanmaraş, water, smashed licorice with water and Işık (2008), growing in dry woodland margins and disturbed areas like roadsides
sherbet Diyarbakır, cinnamon fermented Akçiçek (2010),
Hatay, Gaziantep sticks, cloves and Sarıoğlan and open pastures. Species within this section easily colonize new
and Cevizkaya areas. One of them, Rosa rubiginosa L., eglantine or the briar rose,
(2016)

Tamarind İstanbul Tamarind, All ingredients are mixed and heated Akçiçek (2010)
was introduced as an ornamental in Australia by the end of the
(Demirhindi) sugar, water then filtered and Sarıoğlan nineteenth century and some 20 years later it had become one of the
sherbet and Cevizkaya
(2016) worst weeds in New South Wales.
Rose sherbet Isparta Rose petals, Rose petals are washed and put in a Akçiçek (2010)
water, lemon jar filled with water. Lemon juice is and Özdoğan
juice, sugar added and jar is closed and kept in the and Işık (2008)
sun-exposed environment. Sugar is
added when it is served

Fennel Nizip, Gaziantep Fennel, It is prepared by boiling the whole Dağdeviren

sherbet pepper, ingredients (2010)
cinnamon,
sesame syrup,
lemon, dried
mint, water

Nevruz Eastern Anatolia Yellow wheat Wheat is germinated for a week, then Dağdeviren
sherbet seed, saffron, ground, water is added and boiled for (2010)
honey, water an hour, foam is removed then,
saffron, and honey are added Sign in to download full-size image
 Sherbet Region Raw Materials Recipe References
Name
Nardan Muş Sour grape It is prepared by mixing sour grape Dağdeviren Figure 1. R. dumalis × R. rubiginosa hybrid (Rosa section Caninae), in full bloom by the end of June. © Balsgård.
sherbet molasses, molasses with water and put in an (2010)
water earthenware pot
The dog roses have been known since the Middle Ages, when they
Clove Konya Clove, sour All ingredients are boiled and filtered. Dağdeviren
sherbet raisin, water Water is added on retentate and then (2010) were planted as hedges, and rose hips, both the seeds and the fruit
it is kneaded. Filtering is repeated to flesh, were used for medicinal purposes (see HISTORY OF ROSES IN
obtain extract

Nazar İstanbul Sugar candy, All ingredients are mixed and heated Dağdeviren
CULTIVATION | European (Pre-1800)). At the end of the eighteenth
sherbet rose water, then filtered (2010) century, budding of ornamental roses was developed, and it was
saffron, water
found that species within the section Caninae were very well suited as
Nişan Kütahya Sour raisin, Raisins are rehydrated with water, Dağdeviren
sherbet poppy sugar is added and boiled. Poppy (2010) rootstocks, especially R. canina L., and the dog rose has retained this
powder, powder is mixed. After filtration
sugar, water sherbet is served with ice
function to the present day (see ROOTSTOCKS | Usage of Rootstocks).
Sünnet İzmir Milk, sugar, Sugar and water are boiled. In Dağdeviren Examples of this are the well-known rootstocks ‘Inermis’, ‘Pfänder's’
sherbet almonds, rose separate pots, milk also boiled in (2010) and ‘Laxa’, which bud early and produce few suckers. Rootstocks are
water, water another kettle. Syrup and skimmed
milk are mixed and the rose water usually propagated by seed, which germinates best in the second year
added. Roasted almonds are sprinkled
(see ROOTSTOCKS | Seedling Stocks). The seedlings have been shown
Hamam Ankara Bitter plum All materials are mixed and boiled, Dağdeviren
sherbet pestil, water, then passed several times through the (2010) to be morphologically uniform, even if different genotypes of R.
sugar cheesecloth
canina grow together in seed gardens. Propagation by cuttings from
Koruk Gaziantep Koruk (unripe Koruk fruits are chopped. Water is Özdoğan and
(unripe grape), water, added and boiled. Sugar is added on Işık (2008),
seedling selections have been tried, but the rooting behaviour has
grape) sugar cooked fruits and kneaded then again Dağdeviren been variable, indicating genotypic differences (see ROOTSTOCKS |
sherbet water is added. After filtration sherbet (2010), and
is kept in earthenware pot Sarıoğlan and Clonal Rootstocks).
Cevizkaya
(2016) Not many of the dog rose species have ever been involved in breeding
Sübye İzmir Melon seed, Dried melons seeds are soaked in Dağdeviren programmes for ornamental purposes: R. rubiginosa is one of the few
sherbet sugar, water water and blended with sugar. Water (2010)
is added and passed through a sieve. exceptions. Lord Penzance introduced several hybrids with this
The residue is diluted again with
water. The slurry is again sieved
species as one of the parents in the late nineteenth century, of which
Tükenmez Marmara Region Medlar, Fruits are washed and cut into pieces, Dağdeviren
some still exist, e.g. ‘Lady Penzance’ and ‘Lord Penzance’, and the
sherbet quince, sour put into an earthenware jar, water is (2010) German rose breeder Kordes also used R. rubiginosa in crosses with
apple, pear, added and fermented for a month.
barley, Barley is added. Sherbet is taken from Hybrid Tea roses. The result was new vigorous varieties, which lacked
juniper seed, the tap at bottom of the pot. Sugar
water can be added
the characteristic apple scent of the briar rose, and had large flowers
Strawberry Turkey Strawberry, Mature strawberries and Özdoğan and with a modern colouration. Recently, it has also been shown that R.
sherbet blackcurrant, blackcurrants are squeezed and Işık (2008) canina is probably the seed parent to the R. × alba roses, together
sugar, water filtered, then mixed with sugar and
water with a member of R. gallica as pollen parent.
Poppy Bozcada Poppy leaf, It is prepared by adding sugar to the Özdoğan and
(Gelincik) water, sugar, poppy leaves. Water, citric acid and Işık (2008)
The numerous rose hips of the dog rose plants can be used for tea,
sherbet lemon juice, lemon juice are also added. Mixture marmelade, wine and sherry. In Sweden, rose hip soup has been a
lemon salt kept on the sun exposed environment
for 2 days, the filtered well-known dessert for more than 100 years, and it is mainly the dog
Apricot Turkey Apricot, Stones of apricot are removed, Özdoğan and rose species that have the particular aroma suitable for rose hip soup.
sherbet sugar, water apricots are chopped and sugar is put Işık (2008)
on them, water is added then filtered A plant-breeding programme was initiated at the Swedish University
Mulberry Turkey Mulberry, Mulberry fruits are boiled together Özdoğan and of Agricultural Sciences in the 1980s with the aim of developing new
sherbet sugar, lemon with the sugar, lemon juice is added Işık (2008)
juice, water
cultivars of dog roses which are, suitable for industrial cultivation. The
Cranberry Turkey Cranberry, Mature cranberries are crushed, Özdoğan and
world market price of rose hips has since declined, and it is presently
sherbet sugar, water boiled water is poured on the fruits Işık (2008) more profitable to import the raw material (Figure 2). Annually, more
and mixture is waited for a night,
After that sugar is added and filtrated than 3000 tonnes of dried rose hips are imported to Sweden, mostly
Pomegranate Turkey Pomegranate, After the pomegranates are peeled, Özdoğan and from South America. The dog rose rose hips have a high vitamin C
sherbet sugar, water they are squeezed, boiled with the Işık (2008) and
sugar syrup, cooled, and then filtered Sarıoğlan and content – in some taxa up to 2 g 100 g−1 fruit flesh (see SECONDARY
Cevizkaya METABOLITES | Culinary Uses and Nutritional Value). This compares
(2016)

Gülhatmi Turkey Gülhatmi Gülhatmi is boiled in water and Sarıoğlan and

with strawberry (0.07 g 100 g−1 fruit flesh), blackcurrant (0.12 g 100 g
(Alcea rosea) (Alcea rosea), filtered. Sugar is added, it is boiled Cevizkaya −1 fruit flesh) and oranges (0.2 g 100 g−1 fruit flesh). Recently, new
sherbet sugar, water, again, lemon juice is added. Peanuts (2016)
lemon juice, and sesame seeds are sprinkled valuable traits have been discovered in dog rose hips, including anti-
peanuts or
sesame seeds
inflammatory properties, that may become useful for therapy in
Basil Turkey Basil, lemon After basil is washed, boiled hot Sarıoğlan and
patients with arthritis (see SECONDARY METABOLITES | Medicinal
(Ocimum salt, hot water, sugar and lemon salt are Cevizkaya and Pharmaceutical Uses).
basilicum) water, sugar added (2016)
sherbet

Carob Turkey Carobs, Carops are crushed, boiled water is Özdoğan and
sherbet water, sugar added, and waited for 48 h. After Işık (2008) and
filtration sugar is added Sarıoğlan and
Cevizkaya
(2016)

Sirkencübin Turkey Honey, It is obtained by mixing all the Sarıoğlan and

sherbet vinegar, water ingredients and before serving Cevizkaya
sherbet is cooled (2016)

Koruk Koruk, sugar, It is obtained by passing the Sarıoğlan and

sherbet water cheesecloth by adding sugar to the Cevizkaya
crushed koruk by crushing with water (2016)

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Figure 2. Harvesting dog rose hips in south Sweden, with a modified blackcurrant harvester. © Balsgård with permission.

The section Caninae is considered a very polymorphic group within

the genus Rosa, and classification based on morphological characters
has been difficult. At the beginning of the twentieth century, dog
Sign in to download full-size image roses were exposed to an extensive nomenclatural proliferation,
Fig. 15.5. Sherbets. mainly by some Swedish rhodologists, and several hundreds of
different forms were given species rank based on morphological
Sherbet is still a traditional beverage in Turkey, and believed that it characters. Today, a more conservative view is taken, and only 20–30
has curative effects for many diseases (Tamer et al., 2013; Rayman species are recognized (see CLASSIFICATION | Conventional
Ergün et al., 2017). Sherbets have begun to disappear in the course of Taxonomy (Wild Roses)).
time with the spread of fruit juices; however, the production and
The dog rose species are all polyploids (2n = 28, 35 or 42
consumption of these beverages continues in some villages of
chromosomes) with pentaploidy (2n = 35) as the most common ploidy
Anatolia (Özdoğan and Işık, 2008). Table 15.2 shows health benefits
level. In contrast to most other roses, they are self-compatible, but
of several sherbets.
outcrossing is probably common, since several insects are attracted to
the multitude of large showy flowers with abundant pollen
Table 15.2. Health Benefits of Several Sherbets
production. Dog roses are also able to form hybrids with other Rosa
Sherbet Benefits References
species, both within the section and with species from other sections,
Name
but to what extent this happens in nature is not clear (see GENETICS |
Puerperant Increase the breast milk Sarıoğlan and
(Loğusa Cevizkaya (2016) Species Crosses). Dog rose species are very diverse, but there are no
sherbet, and Akçiçek (2010)
Kaynar) unique morphological traits for the section. However, all species
Sherbet Benefits References
Name

Licorice Urine enhancer, expectorant, chest softener. It is good for various Özdoğan and Işık belonging to this section have one thing in common and that is their
(Meyan) infections, cough, depression, menopausal problems, skin rashes, (2008), Akçiçek
sherbet liver disorders, bursitis, chronic fatigue, stomach cramps, dandruff, (2010), and
peculiar meiosis with uneven distribution of chromosomes in male
asthma, foot fungus, and yeast infections Sarıoğlan and and female gametes. This article will try to shed some light on the
Cevizkaya (2016)
odd meiosis and its consequences for the inheritance of
Tamarind It helps to regulate the digestive system and intestines, alleviates Özdoğan and Işık
(Demirhindi) abdominal pain, it has a refreshing effect (2008) and morphological characters and molecular markers.
sherbet Sarıoğlan and
Cevizkaya (2016)

Rose sherbet It is good for digestion, stomach pain, stomach burn, sore throat, Altıntaş (2007) View chapter Purchase book
and diarrhea

Fennel It gives energy, enhances immune system Akçiçek (2010)

sherbet

Nevruz It gives strength to the body Akçiçek (2010)

sherbet

Sübye It regulates the digestive system. It relieves diarrhea and
constipation problems within a few hours. It gives refreshment on
hot summer days
Pomegranate It is good for ulcers, strengthens lungs, relieves constipation, and
sherbet relieves stomach aches
Gülhatmi It is good for cough and used for treatment of prostate, sinusitis,
(Alcea rosea) stomach, and intestine inflammation. It relieves pimple, acne, and
sherbet wounds repairs. It is good for sunburns
Basil It is good for cough, helps digestion, it relieves dizziness, nausea,
(Ocimum and vomiting. It treats mouth wounds, prevents hair loss, increases
basilicum) breast milk production
sherbet
Carob It removes intestinal gases, treats mouth wounds, prevents hair
sherbet loss, increases breast milk, relieves nausea and cough, stops
diarrhea, it is good for nerves
Sirkencübin It helps digestion
sherbet
Koruk It enhances immune system, relieves constipation or diarrhea, it is
(unripe used for treatment of skin disorders such as eczema
grape)
sherbet
15.2.6.1 Puerperant Sherbet (Lohusa Şerbeti, Kaynar)
It is a traditional beverage prepared with rose, cornelian cherries, rose
hips, liquorice, cinnamon, clove, galangal, ginger, and red colored
puerperant sugar. It is served hot or cold during celebrations after a
woman gives birth. Sherbet increases lactation after child birth (Ötleş
et al., 2016; Güzeler et al., 2016).
15.2.6.2 Licorice Root Syrup (Meyan Sherbet, Aşlama)
Licorice is the root of Glycyrrhiza glabra. Licorice root syrup is
generally consumed in Southeast Turkey in summer. Besides,
Muslim peoples consume this beverage especially in the month of
Ramadan, since this beverage quenches the thirst after breaking the
fast. Licorice might induce electrolyte imbalances, and might cause
electrocardiogram changes and ventricular fibrillation. If consumed
regularly and in excessive amounts, licorice root syrup may cause
cardiac arrhythmia (Erkuş et al., 2016). For syrup production, licorice
is washed and cut and smashed by knob, water is added and kneaded
like dough. After that, water added to it again and left for
fermentation for 8–10 h. The extract is called as “yeast.” Licorice syrup
is obtained by dilution of this yeast. Syrup is poured into another jar
repeatedly and it is foamed. This foam should be separated for
removal of bitter taste (Özdoğan and Işık, 2008; Akçiçek, 2010).
15.2.6.3 Snow Halva
It is also known as “karsambaç,” is prepared by mixing honey, grape
molasses, fresh fruit, and fruit syrup (i.e., cranberry syrup) with snow
(Başaran, 2010; Güzeler et al., 2016).
15.2.6.4 Sübye (İzmir Sherbet)
It is a traditional beverage made with melon seeds, sugar, and water.
Melon seeds as food waste reevaluated for sübye production (Sabancı
et al., 2014). Kernels of melon seed have diuretic effect and beneficial
in treatment of eczema. Previously dried melons seeds (100 g) are
immersed in water at environment temperature for half an hour and
blended with sugar (60 g). Water (200 mL) is added, mixed
thoroughly, and passed through a sieve. The residue is diluted with
water (200 mL). The slurry is again sieved. Almost 500 mL of the
sherbet is acquired by repeat of blending and sieving steps. Proximate
Sarıoğlan and
Specific Features of Table Wine Production
Cevizkaya (2016)
Technology
Sarıoğlan and
Cevizkaya (2016) V.K. Joshi, ... P.S. Panesar, in Science and Technology of Fruit Wine
Sarıoğlan and Production, 2017
Cevizkaya (2016)
6 Medlar Wine
Sarıoğlan and
Cevizkaya (2016)
Medlars (Mespilus germanica) are small self-fertile trees originally
from southwest Asia and possibly also southeastern Europe. They are
pretty trees that seem to be very tough, able to fruit even in the
Sarıoğlan and
Cevizkaya (2016) wettest of summers when even many apple varieties struggle. The
fruit looks like a cross between a small apple and a rose hip. They do
Sarıoğlan and
Cevizkaya (2016) not ripen on the tree and so have to be picked when still hard and
Sarıoğlan and allowed to “blet,” a softening process like a partial rotting. The fruits
Cevizkaya (2016)
are stored in sawdust or bran in a cool, dark place until they go soft
and develop an aromatic flavor. The fruits can also be used for
making a country wine that tastes rather like sherry. In brief, the
bletted fruits are added to sugar and water plus a wine yeast and left
to ferment (www.google.com) and the result is a wine.
View chapter Purchase book
Fruit Juices and Fruit Nectars
Philip R. Ashurst, ... Fiona Palmer, in Soft Drink and Fruit Juice
Problems Solved (Second Edition), 2017
8.2.1 What are fruit nectars?
The fruit juice and fruit nectars regulations (Section 8.1.1) define fruit
nectars as ‘the fermentable but unfermented product which is
obtained by adding water, with or without the addition of sugars
and/or honey, to fruit juice, fruit juice from concentrate, concentrated
fruit juice, water extracted fruit juice, dehydrated/powdered fruit
juice, to fruit purée and/or to concentrated fruit purée and/or to a
mixture of those products and meets the special provisions of fruit
nectars. The special provisions are the specified minimum juice or
puree contents for nectars made from (1) fruits with acidic juice that
are unpalatable in their natural state; (2) low acid or highly flavoured
fruits that are unpalatable in their natural state and (3) fruits with
juice palatable in the natural state and can be found in the table
below.
Sugars and/or honey may be replaced with sweeteners in accordance
with Regulation 1333/2008.
There are additional labelling requirements for fruit nectars, the fruit
content must be indicated in the form ‘fruit content …% minimum’
in the same field of vision as the product name.
Fruit nectars although common in a number of European countries
are seldom found in the United Kingdom.
Fruit nectars made from % Minimum juice and/or puree content

composition of sübye is 13% dry matter, 10% carbohydrate, 1.92% 1. Fruits with acidic juice unpalatable in the natural state

fat, 1.28% protein, and 0.27% ash. Sübye has 67 kcal/100 g energy Passion fruit 25

Quito naranjillos 25
(Karakaya et al., 1995). Sabancı et al. (2014) determined rheological
Blackcurrants 25
properties of Sübye. At low and high shear rates, sübye demonstrated
Whitecurrants 25
time-dependent rheopectic characteristics while, thixotropic
Redcurrants 25
characteristics existed at medium shear rates.
Gooseberries 30
Toydemir et al. (2017) determined antioxidant activity of seven Seabuckthorn berries 25

different sherbet samples. Among the analyzed sherbets, the highest Sloes 30

total phenolic compounds (95 mg gallic acid equivalent (GAE)/100 g) Plums 30

and antioxidant activity (367 mg trolox equivalent (TE)/100 g) were Quetsches 30

measured in pomegranate sherbet which was linked to the significant Rowanberries 30

antioxidant activity of the pomegranate fruit itself. In addition, black Rose hips 40

Sour cherries 35
grape and cranberry were also evaluated to be potent fruits that
Other cherries 40
improved the health-promoting antioxidant activity in the sherbets
Bilberries 40
that contained these fruits. The lowest total phenolic compounds
Elderberries 50
(24 mg GAE/100 g) and antioxidant activity (58 mg TE/100 g) were
Raspberries 40
measured in tamarind sherbet.
Apricots 40

Rayman Ergün et al. (2017) evaluated the quality properties of black Strawberries 40

mulberry and blueberry sherbets. pH, acidity, brix, total sugar, Mulberries/blackberries 40

phenolic, anthocyanin (AC) and antioxidant contents, and color values Cranberries 30

of samples were measured. Sherbets were stored at 4°C during Quinces 50

2 months and the changes of these parameters were examined Lemons and limes 25
 Fruit nectars made from % Minimum juice and/or puree content
Other fruits belonging to this category 25
monthly and statistically significant changes were determined in
2. Low-acid, pulpy or highly flavoured fruits with juice unpalatable in the natural state
these features. Degradation of phenolics was faster in blueberry
Mangoes 25
sherbet than black mulberry sherbet. Although ACs were higher in
Bananas 25
black mulberry sherbets, they were preserved better in blueberry
Guavas 25
sherbets at the end of storage. L* and a* values decreased in both
Papayas 25
sherbets during storage. While b* value increased from 0.62 to 0.79
Lychees 25
for blueberry sherbet, it decreased from 5.59 to 4.92 for blackberry Azeroles (Neapolitan medlars) 25
sherbet at the end of the storage. Soursop 25

Bullock’s heart or custard apple 25

View chapter Purchase book Sugar apples 25

Pomegranates 25

Cashew fruits 25

Spanish plums 25

Umbu 25
Plant Physiology and Development Other fruits belonging to this category 25

3. Fruits with juice palatable in the natural state

S.C. Fry, in Encyclopedia of Applied Plant Sciences (Second Edition),
Apples 50
2017
Pears 50

Pigments Peaches 50

Ripening usually involves a change from green to yellow, orange, red, Citrus fruit except lemons and limes 50

Pineapples 50
or purple. Chlorophyll breakdown occurs, initiated by chlorophyllase,
Tomatoes 50
and carotenoids (yellow–orange–red) and/or anthocyanins (red–pink–
Other fruits belonging to this category 50
purple) are synthesized (Figure 6).

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Nutraceuticals and adverse outcome

pathways
Antonio F. Hernández, Fernando Gil, in Nutraceuticals (Second
Edition), 2021

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Figure 6. Fruit pigments. In general, the green chlorophylls are degraded and nongreen pigments (carotenoids and/or
anthocyanins) are synthesized during ripening. Of the two carotenoids shown, capsanthin is a xanthophyll whereas β-
carotene is a carotene; both occur in red pepper fruit, where ∼75% of the capsanthin molecules have one or both of their –
OH groups esterified with fatty acid groups, e.g., palmitate. Chlorophyllase hydrolyzes the ester bond shown in bold – a first
step in chlorophyll breakdown. Chlorophylls and carotenoids are found in the membranes of plastids, anthocyanins in
aqueous solution in the vacuole.
Fruits with abundant carotenoids (carotenes and xanthophylls)
include tomato, orange, rose-hip, and red pepper. Fruit carotenoids
differ from those of leaves: the main carotenoid in red pepper fruit is
capsanthin, which is absent from leaves; and fruit xanthophylls,
unlike leaf xanthophylls, are often esterified (e.g., with palmitic acid).
Chlorophylls are degraded and carotenoids synthesized in the
plastids, especially of exocarp tissue. However, tomato mutants that
fail to degrade chlorophyll still synthesize carotenoids normally; thus,
chlorophyll is not an obligatory precursor of carotenoids. Chloroplast
→ chromoplast conversion occurs during ripening, entailing a loss of
thylakoid membranes.
Anthocyanins accumulate in the vacuole, not in the plastids.
Examples are cyanidin 3-glucoside (especially in blackberry and
raspberry), cyanidin 3-galactoside (red apple skins and cranberry),
and pelargonidin 3-glucoside (strawberry). Anthocyanin
concentrations are usually highest in the ‘skin’ or ‘rind’ (epidermis
and sometimes also exocarp).
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Antioxidant vitamins
Antioxidant vitamins include vitamin C, vitamin E, and carotenoids.
These vitamins are abundant in many fruits and vegetables and exert
their protective action by scavenging free radicals. They act both
singly and synergistically for the prevention of oxidative reactions
involved in the development of degenerative diseases like cancer,
CVDs, and some neurological diseases. l-ascorbic acid constitutes the
majority of vitamin C in food and is found in rose hips, blackcurrants,
and citrus fruits; it functions as a chain-breaking antioxidant,
scavenging reactive oxygen species (ROS) directly (Ameye and Chee,
2006; Davì et al., 2010). Natural vitamin E is an essential fat-soluble
vitamin that comprises different forms of tocopherol and tocotrienol
and is mainly found in edible plant oils. Vitamin E functions
primarily as an antioxidant; by reacting directly with ROS, it can
protect membranes from lipid peroxidation and protect low-density
cholesterol (LDL) from oxidation. In the human body, the synthetic α-
tocopherol esters are rapidly cleaved by cellular esterases, making
natural vitamin E available (Ameye and Chee, 2006; Davì et al., 2010;
Das et al., 2012). Carotenoids like β-carotene, lycopene, lutein, and
zeaxanthin are well-known for excellent ROS-scavenging properties
and are effective agents in reducing the risk of age-related macular
degeneration, a major cause of impaired vision and blindness in the
elderly, and cataracts (Fiedor and Burda, 2014).
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Roses
Dominic J. Durkin, in Introduction to Floriculture (Second Edition),
1992
IV. CULTIVAR DEVELOPMENT
There are many rose breeding programs around the world. Objectives
include resistance to diseases such as powdery mildew and Botrytis
flower mold, plant productivity, ease of timing for market planning,
increased flower size and stem length, flower aroma, and longer vase
life. Crosses are made in the spring and rose “hips” are harvested
when the color changes to red or orange. The hip contains an average
of six achenes, each comprised of a very hard pericarp and the true
seed. After harvest, the achene is scarified to enhance water entrance
and is usually stratified in flats containing moist sphagnum peat
moss for 2 weeks at 68°F before transfer to 39°F for at least 3 to 4
weeks. When some seeds germinate, the flat is transferred to a
temperature of 60° to 70°F for germination of the remaining seeds.
Seedlings are transplanted to a well-aerated mix for the first
flowering. Selected seedlings are increased by budding for tests in
many production areas. It is the rare seedling that progresses from
this stage to naming and release in less than 6 years; from a seedling
population of 150,000, three or four might be named and patented.
The patent protects the breeder rights to a cultivar under an
international convention in effect since 1961. Usually, the grower pays
a royalty on each patented cultivar for the life of the plant. In effect,
the producer rents the plants for the duration of productive life and
in this way, the rights of the breeder carry over to any sport produced.
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