Studies on Chemical Constituents and Bioactivity of Rosa micrantha: An Alternative Antioxidants Source for Food, Pharmaceutical, or Cosmetic Applications
Rose species have long been used for food and medicinal purposes. Rosa micrantha is one of the
rose species that grow feral in the northeastern Portuguese region so-called Nordeste Transmontano.
For the first time, chemical composition and bioactivity of their petals, fertilized flowers, unripe,
ripening, and overripe hips were evaluated in order to valorize them as sources of important
phytochemicals. Chemical characterization included determination of proteins, fats, ash, and
carbohydrates, particularly sugars, by HPLC-RI, fatty acids by GC-FID, tocopherols by HPLCfluorescence,
and phenolics, flavonoids, carotenoids, and ascorbic acid by spectrophotometric
techniques. Bioactivity was evaluated through screening of antioxidant properties: radical scavenging
effects, reducing power, and inhibition of lipid peroxidation. Ripening and overripe hips showed
high nutritional value including proteins, carbohydrates, omega-3 and omega-6 fatty acids, energy,
sugars, particularly the reducing sugars fructose and glucose, and ascorbic acid (>693 mg/100 g).
Fertilized flowers and petals revealed the highest antioxidant activity (EC50 > 152 μg/mL) and
phenolics, flavonoids, and tocopherols contents (>35 mg/100 g). Furthermore, petals, ripening, and
overripe hips are important sources of carotenoid pigments (>64 mg/100 g). Because of the diversity
and abundance of antioxidants found in this species, some food, cosmetic, and pharmaceutical
applications could be explored.
