Conventional and non-conventional approaches for the extraction of rosehip phytocompounds and its bioactive, structural and antimicrobial characterization

Rosehip fruit, which is usually discarded, is a potential source of bioactive compounds. A green approach was employed for the efficient extraction of phytocompounds from rosehip. The effect of shaking water bath extraction (SWE), microwave-assisted extraction (MAE), and ultrasonication-assisted (UAE) techniques on the extraction of phytocompounds from rosehips was evaluated. The Taguchi orthogonal array design was used to design the process parameters for efficient extraction of rosehip phytocompounds. The quantitative and qualitative analysis revealed that total phenolic content (339.9 mg/100mL), total flavonoids (5.15 mg/100mL), antioxidant (75.17%), and antidiabetic (24.84%) activity was observed higher in UAE (300 W; time 30 min; solid-liquid ratio 1:15 and pH 5.5) followed by MAE and SWE. Structural characterization revealed that better structural opening in the UAE results in better extraction and high antimicrobial activity against the food poisoning species. These results demonstrated that ultrasonication improved the extraction yield of bioactive compounds and confirmed the potential of underutilized rosehip fruit as a food ingredient.”