Antioxidant activity of semi-finished dried rose hips.

The aim of this work is to investigate the influence of the production method of a semi-finished product from dried rose hips on the content of biologically active substances that cause antioxidant activity. The objects of research are semi-finished products from dried rose hip berries. It was found that the investigated biologically active substances that have a direct effect on the antioxidant activity of semi-finished products from dried rose hip berries can be ranked in terms of losses in the manufacturing process as follows: free organic acids > ascorbic acid > carotenoids > phenolic substances. The negative influence of an excessive number of technological operations on the finished product antioxidant activity was noted. It is shown that to obtain a semi-finished product from dried rose hip berries with high quality characteristics and antioxidant activity, it is priority to use mechano-acoustic treatment without preliminary hydration of the raw material. [ABSTRACT FROM AUTHOR]