Quantitative study of ascorbic acid in some of Persian Rose species

Authors

Abstract

Rose hip is one of the natural rich sources and also other important components such as tannins, flavonoids, carotenoids, pectin, Nicotinic acid …
Iran is one of the important habitat for Rose and it is used as a food and folk remedy. In this study ascorbic acid in four species of Iranian nature Rose hip were assayed. A hydro alcoholic extract were prepared via maceration method and the assay of ascorbic acid was applied by two methods: Titriometry (by DCPIP) and Spectrophotometry (by 2, 4-dinitro phenyl hydrazine) provided by calibration curve.
As a result, the amounts of ascorbic acid with two methods were very similar and the range was 1000-4000 per 100 g ripened fruits.
The amount of ascorbic acid in Iranian hips, in comparison with citrus fruits (as the most economic source containing approximately 50 mg vitamin C per 100 g ripe fruit) appears very interesting.
Ascorbic acid from Iranian hip in comparison with the samples of foreign regions is very exciting and can be a good source in competition with other countries.

Iranian Journal of Pharmaceutical Research (2004): Supplement 2

Iranian Journal of Pharmaceutical Research (2004): Supplement 2: 70-71
Poster Presentations
/Biological Effect of Medicinal Plants

2nd International Congress on Traditional Medicine and Materia Medica
October 4-7, 2004, Tehran, Iran

210

Quantitative study of ascorbic acid in some of Persian Rose species

Amin Gh., Ghafari Azar Z., Asgari T.

Azad University, Faculty of Pharmacy, Tehran, Iran

Rose hip is one of the natural rich sources and also other important components such as tannins, flavonoids, carotenoids, pectin, Nicotinic acid …

Iran is one of the important habitat for Rose and it is used as a food and folk remedy. In this study ascorbic acid in four species of Iranian nature Rose hip were assayed. A hydro alcoholic extract were prepared via maceration method and the assay of ascorbic acid was applied by two methods: Titriometry (by DCPIP) and Spectrophotometry (by 2, 4-dinitro phenyl hydrazine) provided by calibration curve.

As a result, the amounts of ascorbic acid with two methods were very similar and the range was 1000-4000 per 100 g ripened fruits.

The amount of ascorbic acid in Iranian hips, in comparison with citrus fruits (as the most economic source containing approximately 50 mg vitamin C per 100 g ripe fruit) appears very interesting.

Ascorbic acid from Iranian hip in comparison with the samples of foreign regions is very exciting and can be a good source in competition with other countries.

Presenting Author: Asgari, T. tima223@yahoo.com