Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L) nectar

Rosehip is a good source of some biologically active compounds. The main importance of rosehip is its high composition of vitamin C and rutin (vitamin P) and high content of pectins, fatty acids, sugars, organic acids, phenolic components, lycopene, carotene with activity of vitamin A and group B vitamins, tannins, carotenoids, minerals (particularly K and P) macroand microelements (Tuer & Russel, 1989; Demir & Özcan, 2001; Kadakal et al., 2002; Roman et al., 2013; Abacı et al., 2016). In addition to vitamin C, rosehip contains thiamine, riboflavin, E and K vitamins (Stundzhya & Shnaidman, 1972; Yamankaradeniz, 1983; Tuer & Russel, 1989). As it is known, rosehip fruit has been used as a medicine due to its high vitamin C content since prehistoric times (Ropciuc et al., 2011).