A review: Extraction of active ingredients, functional properties of Rosa roxburghii Tratt pomace and its application

作者：Xiaoyue Zhang, Yuanyuan Sun, Zixuan Zhang, Xuchun Zhu, Shan He, Linyi Zhou, Mingzheng Huang, Hongzhi Liu · 发表于：Journal of Functional Foods · 年份：2025 · DOI：10.1016/j.jff.2025.107051 · 被引用次数：4 · 研究领域：Phytochemicals and Antioxidant Activities、Pharmacological Effects of Natural Compounds、Natural Antidiabetic Agents Studies

Rosa roxburghii Tratt pomace, a by-product of processing Rosa roxburghii Tratt, constitutes about 45 % of the fresh fruit mass and contains a high proportion of nutritive active ingredients. Therefore, it has important applications in food, cosmetics and medical products. Extensive research has been conducted on the main active components of Rosa roxburghii Tratt pomace, including their content and composition. This paper presents a systematic review of the structure and extraction methods of the active constituents (polysaccharides, dietary fiber, polyphenols and flavonoids, Vitamin C, superoxide dismutase, and other bioactive compounds) in the Rosa roxburghii Tratt pomace. It further summarizes their functional properties and the progress made in applications. This review concludes that these studies can provide references for the future development and utilization of the Rosa roxburghii Tratt pomace, so as to extend the industrial chain, improve the efficiency of resource utilization, reduce environmental pollution, and achieve economic and ecological benefits. • Summarise the active components, structure and extraction methods in Rosa roxburghii Tratt pomace. • Outlines the mechanism of the functional activity of the nutrients in Rosa roxburghii Tratt pomace. • Demonstrate the current stage of Rosa roxburghii Tratt pomace in various fields of application. • Provide theoretical guidance for the high-value use of Rosa roxburghii Tratt pomace.