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Fatty acids composition in fruits of wild rose species

Author(s): Renata Nowak

Journal: Acta Societatis Botanicorum Poloniae
ISSN 0001-6977

Volume: 74;
Issue: 3;
Start page: 229;
Date: 2005;
Original page

Keywords: Fatty acids composition | Rosa L. fruits | GC analysis

The oil content and fatty acids profile of a number of Polish wild species of rose fruits were examined by GC. The total fatty acid contents ranged from 6.5% to 12.9% of dry mass in fruits. The composition of oils was similar in the investigated species. 17 components were identified. An average composition was estimated as follows: linoleic acid (44.4-55.7%), a-linolenic acid (18.6-31.4%), oleic acid (13.5-20.3%), palmitic acid (2.3-3.3%), stearic acid (1-2.5%), octadecenoic acid (0.38-0.72%), eicosenoic acid (0.3-0.7%), eicosadienoic acid (0-0.16%), erucic acid (0.03-0.17%) and minor fatty acids. The results indicate that rose fruits are a rich source of unsaturated fatty acids, especially in R. rubiginosa, R. rugosa and R. dumalis. There were statistically significant (p
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