Phytochemical profile, enzyme inhibition, antioxidant, and antibacterial activity of Rosa pimpinellifolia L.: A comprehensive study to investigate the bioactivity of different parts (whole fruit, pulp, and seed part) of the fruit

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dc.authoridYildiz, Hilal/0000-0002-7966-455X
dc.authoridFINDIK, BAHAR TUBA/0000-0002-0030-4106
dc.authoridYILMAZ, Mustafa Abdullah/0000-0002-4090-7227
dc.contributor.authorFindik, Bahar Tuba
dc.contributor.authorYildiz, Hilal
dc.contributor.authorAkdeniz, Mehmet
dc.contributor.authorYener, Ismail
dc.contributor.authorYilmaz, Mustafa Abdullah
dc.contributor.authorCakir, Ozlem
dc.contributor.authorErtas, Abdulselam
dc.date.accessioned2025-02-22T14:09:02Z
dc.date.available2025-02-22T14:09:02Z
dc.date.issued2024
dc.departmentDicle Üniversitesien_US
dc.description.abstractThe pharmaceutical and nutraceutical potentials of whole fruit, pulp and seeds of Rosa pimpinellifolia L. were evaluated. Forty-two phenolic compounds and two triterpenoids were identified in extracts by LC-MS/MS and GC -MS, respectively. The most prominent compounds were ellagic acid, catechin, epicatechin, tannic acid, quercetin, oleanolic acid, and ursolic acid. The highest enzyme inhibitory activities of the extracts (94.83%) were obtained against angiotensin-converting enzyme and were almost equal to those of the commercial standard (lisinopril, 98.99%). Whole fruit and pulp extracts (IC 50 :2.47 and 1.52 mu g DW/mL) exhibited higher antioxidant capacity than the standards ( alpha-tocopherol, IC 50 :9.89 mu g DW/mL). The highest antibacterial activity was obtained against Bacillus cereus (MIC: 256 mu g/mL) for the whole fruit extract. Correlation analyses were conducted to find the correlation between individual phenolics and enzyme inhibitory activities. The results showed the remarkable future of not only the edible part but also the seeds of black rose hips in phytochemical and functional aspects.en_US
dc.description.sponsorshipNevsehir Haci Bektas Veli University Research Foundation [GAP23F03]en_US
dc.description.sponsorshipWe would like to acknowledge the financial support from Nevsehir Haci Bektas Veli University Research Foundation under Projects No: GAP23F03.en_US
dc.identifier.doi10.1016/j.foodchem.2024.139921
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid38843718en_US
dc.identifier.scopus2-s2.0-85195021249en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2024.139921
dc.identifier.urihttps://hdl.handle.net/11468/29762
dc.identifier.volume455en_US
dc.identifier.wosWOS:001250863100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzKA_WOS_20250222
dc.subjectRosa pimpinellifolia L.en_US
dc.subjectPhytochemical profileen_US
dc.subjectEnzyme inhibitory activityen_US
dc.subjectAntibacterial activityen_US
dc.subjectPearson correlationen_US
dc.subjectPrincipal component analysisen_US
dc.titlePhytochemical profile, enzyme inhibition, antioxidant, and antibacterial activity of Rosa pimpinellifolia L.: A comprehensive study to investigate the bioactivity of different parts (whole fruit, pulp, and seed part) of the fruiten_US
dc.typeArticleen_US

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