Impact of Different Solvents and Temperatures on the Extraction of Bioactive Compounds from Rose Fruits (Rosa rugosa) Pomace

Abstract

The use of waste brings many environmental and economic benefits to the country. One of the by-products of the fruit industry in Poland is rose fruits pomace. Rose fruit has great nutritional value and is a rich source of beneficial bioactive compounds. The aim of this study was to investigate the effects of temperature (25, 45, and 65 °C), time extraction (15, 30, 45, and 60 min), and different solvents on the recovery of total phenolic compounds (measured by Folin–Ciocalteu) and L-ascorbic acid (measured by the HPLC method) of rose fruits (Rosa rugosa) pomace. Higher temperatures (45 °C and 65 °C) showed a higher content of L-ascorbic acid but also faster degradation of this acid after 30 min of extraction. The highest content of polyphenolic compounds was obtained using 50% acetone at 65 °C (average 37.28 mg gallic acid equivalents/g of freeze-dried pomace) and the lowest using 100% acetone at 25 °C (average 12.46 mg gallic acid equivalents/g of freeze-dried pomace). The highest yield of L-ascorbic acid from pomace was obtained using water as a solvent (average 33.64 mg L-ascorbic acid/g of freeze-dried pomace). Rose fruits pomace extracts could therefore be used as natural bioactive molecules for many industrial applications.