ROSEHIP SHELL FLOUR: OBTAINING, COMPOSITION, ANTIOXIDANT CAPACITY AND USE IN COOKIES

Introduction: The rosehip (R. rubiginosa L)is the rounded part of the rose flower. The fruit grows at the bottom of the petals. The shell of this fruit, in Argentina, is mainly used as an infusion replacing tea. Purpose: The aim of the work was to obtain flour from rosehip shell, determine its chemical composition and antioxidant capacity, to be used in the preparation of cookies, and evaluating its acceptance by consumers. Methods: The chemical composition and antioxidant capacity (DPPH) of rosehip shell flour, from the province of Neuquén, Argentina, were determined. Sweet cookies were prepared, analyzing the acceptance for appearance, color, taste, smell and texture, in a 9-points hedonic scale, by 103 untrained judges (consumers). Averages, standard deviations and frequencies were calculated. Results: The chemical composition of the rosehip shell flour (100 g) was: moisture 6.28±0.06 g, lipids 6.1±0.60 g, protein 2.73±0.13 g, total ashes 6.91±0.37 g, carbohydrates 83.75±0.63 g, iron 4.07±0.55 mg, and calcium 543±23.43 mg. The radical scavenging activity (DPPH) of the rosehip flour extract expressed as IC50 was 117.09±5.84 µg/mL. The average acceptance by consumers of the cookies were: Appearance 7.14±1.23, Color 7.19±1.31, Texture 7.17±1.5, Smell 6.53±1.65 and Taste 7.15±1.57. The product was accepted by more than 91% of the participants, 81.55% would include the cookie in their nutrition and 65.05% knew the rosehip. Conclusion: It is possible to obtain flour from the rosehip shell, source of carbohydrates, calcium and iron, of moderate antioxidant activity and good acceptance, to be included in different preparations, which will allow to optimize local resources, improving the regional market.