Monday, 31 August 2015

10 – Potentilla and Rubus medicinal plants: potential non-Camellia tea resources

Medicinal Plants
Chemistry, Biology and Omics
2015, Pages 373–430


Wild rose wines have high phenolic and ascorbic acid content.
High antioxidant activity of wines from R. rugosa and R. canina confirmed.
Wild rose wines reduce mutation intensity induced by MNNG in dose-dependent manner.


The purpose of this study was to determine the concentration of biologically active compounds (polyphenols and l-ascorbic acid) in Rosa canina L. and Rosa rugosaThunb. wines. The antioxidant capacity and antimutagenicity of the wines were also investigated. Aged and young wines contained phenolics levels of 2786–3456 and 3389–3990 mg/L GAE, respectively. The final concentrations of ascorbic acid were 1200 for Rosa rugosa Thunb. and 600 mg/L for Rosa canina L. R. rugosa and R. canina wines revealed high antioxidant activity in different assays (with ABTS, DPPH, and DMPD radicals). Expressed in terms of Trolox equivalent antioxidant capacity (TEAC), the activity ranged from 8 to 13.5 mM. Significant differences were found between the tested wines terms of their reactivity against the ABTS and DMPD radicals. The wines inhibitedin vitro N-methyl-N′-nitro-nitrosoguanidine (MNNG) and the number of induced His+revertants increased in a dose-dependent manner by 16–48% in SalmonellaTyphimurium TA98 and 12–52% in Salmonella Typhimurium TA100. Wines from dog rose (Rosa canina L.) showed a greater ability to reduce mutations.

Chemical compounds studied in this article

  • Vitamin C (PubChem CID: 54670067); 
  • Gallic acid (PubChem CID 24721416);
  • Chlorogenic acid (PubChem CID 1794427); 
  • Ferulic acid (PubChem CID: 445858);
  • Syringic acid (PubChem CID: 10742); 
  • p-Coumaric acid (PubChem CID: 637542);
  • Quercetin rutinoside (PubChem CID: 5280805); 
  • Quercetin glucoside (PubChem CID: 25203368)


  • Wild rose; 
  • Rosa canina L.; 
  • Rosa rugosa Thunb.; 
  • Food analysis; 
  • Food composition;
  • Fruit wines; 
  • Fermentation process; 
  • Polyphenols; 
  • Vitamin C; 
  • Antioxidants;
  • Antimutagenicity; 
  • Bioactive non-nutrients

Corresponding author. Tel.: +48 426313492; fax: +48 426365976.