Characterization and Extraction of Bioactive Compounds from Rosehip Fruits Using Supercritical CO2

This study investigates the physico-chemical properties of rosehip fruits and their valorization through supercritical CO₂ extraction. Dried and ground rosehip fruits were extracted at 350 bar and 45°C, with fractionation at 100 bar and 45°C, and 50 bar and 20°C, over 120 minutes. A 5% ethanol cosolvent enhanced non-polar compound recovery. Fraction 2 showed high levels of bioactive compounds, including caffeic acid, p-coumaric acid, chlorogenic acid (8.55–15.75 mg/100 g), kaempferol (16.79±0.15 mg/100 g), quercetin (14.57±0.48 mg/100 g), gallic acid, and (+)-catechin. The process supports sustainable use of beekeeping by-products and is part of an EU-funded EIP-AGRI initiative via EU-FarmBook.