The Effects of Infusion Temperatures and Times on Vitamin C Content Infused From Fruits of Dog Rose ( Rosa Canina L.)
Vitamin C content infused from the fruits of Rosa Canina L. (rose hip) in high proportion with a simple procedure was investigated. The storage forms of frozen and dried rose hip were steeped in water at 25, 30, 40, 50, 60^oC and at boiling point for several infusion periods. The analysis showed that the vitamin C contents were 1200 mg/100 g in the frozen fruits (undivided) and 2000 mg/100 g in the dried fruits. The highest vitamin C contents in the infusions prepared from the frozen frozen fruits were found to be 19.7% and 86.5% at 60^oC for an infusion period of 270 min for undivided and the divided frozen fruits, respectively. The highest values obtained from the dried fruits were also found at 60^oC for 360 min (24.0%) and at boiling point for 80 min (85.0%). The data shows that losses of 13.5 to 15.0 % vitamin C occurred with this procedure. Thus, this procedure is recommended as a simple way for people to meet the daily requirement of vitamin C.
Rose hip, Rosa canina, Vitamin C, Temperature
YAVRU, İlknur and KADIOĞLU, Asım (1997) "The Effects of Infusion Temperatures and Times on Vitamin C Content Infused From Fruits of Dog Rose ( Rosa Canina L.)," Turkish Journal of Botany: Vol. 21: No. 6, Article 2. Available at: https://journals.tubitak.gov.tr/botany/vol21/iss6/2