Bioactive Compounds and Antioxidant Capacity of Depending on Degree of Ripeness.

Maturity stage affects the bioactive compounds as well as the antioxidant capacity in the fruit. This study was designed to identify and quantify carotenoids, as well as to evaluate vitamin E, vitamin C, antioxidant capacity and total phenolic compounds of hips at different degrees of ripeness. HPLC (high performance liquid chromatography) analysis showed different types of carotenoids at different stages of maturity of hips with significant differences ( ˂ 0.05), where the maximum concentration was observed at late harvesting. In the hips investigated, only α-tocopherol was detected, the maximum concentration of both vitamin E and vitamin C was obtained in the orange hips with significant difference ( ˂ 0.05). On the other hand, the highest hydrophilic and lipophilic TEAC (Trolox equivalent antioxidant capacity) values, as well as total phenolic contents, were determined in the mature hips (red colour) with significant difference ( < 0.0001) and ( < 0.001) respectively, whereas ORAC (oxygen radical absorbance capacity) showed lower activity in the mature hips with significant difference ( ˂ 0.05). Late harvesting is recommended if a high content of carotenoids is desired, while harvesting should be carried out earlier if a higher vitamin E and vitamin C content is desired, which in turn affects the antioxidants capacity.