## 3 Results and Discussion
### Ascorbic Acid Content  
Rosehip fruits are known as medicines since prehistoric times and ascorbic acid is concentrated in the rosehip flesh. The ascorbic acid content of all organic rosehips species ranged in the flesh between 385.82 mg 100 g\({}^{-1}\) (RC) and 736.27 mg 100 g\({}^{-1}\) FW (RR) (Figure 3a) and in seeds between 23.99 mg 100 g\({}^{-1}\) (RC) and 29.45 mg 100 g\({}^{-1}\) FW (RR) (Figure 3b). In addition, the content of ascorbic acid in RR was highest both in flesh and seeds. Our study showed that contents of ascorbic acid differed greatly between the rose species as well as various parts of fruits (flesh and seeds).  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Rosehip Species** & **Total** & \multicolumn{5}{c}{**Flavonoids Composition, mg 100 g\({}^{-1}\) DW**} \\ \cline{3-6}  & **Rutin** & \multicolumn{2}{c}{**Kaempfer-3-\(O\)-Glucoside**} & \multicolumn{1}{c}{**Luteolin**} & \multicolumn{1}{c}{**Quercetin**} & \multicolumn{1}{c}{**Quercetin-3-\(O\)-Glucoside**} \\ \hline \hline  & & In rosehip flesh & & & \\ \hline RRA & 37.63 \(\pm\) 1.01 ab & 12.39 \(\pm\) 0.83 b & 11.62 \(\pm\) 0.34 a & 5.81 \(\pm\) 0.20 b & 6.72 \(\pm\) 0.29 b & 1.09 \(\pm\) 0.16 c \\ RC & 35.61 \(\pm\) 0.70 b & 11.62 \(\pm\) 0.31 b & 4.40 \(\pm\) 0.71 d & 7.46 \(\pm\) 0.12 a & 9.77 \(\pm\) 0.24 a & 2.35 \(\pm\) 0.12 b \\ RR & 34.23 \(\pm\) 0.85 b & 14.94 \(\pm\) 0.53 b & 7.40 \(\pm\) 0.46 b & 4.97 \(\pm\) 0.29 c & 5.74 \(\pm\) 0.37 c & 1.18 \(\pm\) 0.19 c \\ RRR & 37.77 \(\pm\) 3.63 ab & 21.23 \(\pm\) 3.52 a & 3.84 \(\pm\) 0.23 d & 2.27 \(\pm\) 0.10 e & 5.55 \(\pm\) 0.21 c & 4.47 \(\pm\) 0.08 a \\ RV & 41.59 \(\pm\) 6.61 a & 25.54 \(\pm\) 6.05 a & 6.40 \(\pm\) 0.30 c & 4.57 \(\pm\) 0.04 d & 4.77 \(\pm\) 0.26 d & 0.62 \(\pm\) 0.21 d \\ \hline \hline  & & In rosehip seeds & & & \\ \hline RRA & 28.28 \(\pm\) 3.09 b & 20.21 \(\pm\)3.21 a & 0.96 \(\pm\) 0.06 b & 1.83 \(\pm\) 0.01 c & 1.65 \(\pm\) 0.04 b & 3.63 \(\pm\) 0.33 b \\ RC & 32.19 \(\pm\) 0.88 a & 19.11 \(\pm\) 0.81 a & 5.29 \(\pm\) 0.40 a & 1.89 \(\pm\) 0.02 b & 2.87 \(\pm\) 0.39 a & 3.02 \(\pm\) 0.71 b \\ RR & 15.06 \(\pm\) 0.22 e & 6.86 \(\pm\) 0.22 d & 1.03 \(\pm\) 0.06 b & 1.88 \(\pm\) 0.03 b & 2.11 \(\pm\) 0.05 b & 3.19 \(\pm\) 0.06 b \\ RRR & 25.36 \(\pm\) 1.27 c & 14.75 \(\pm\) 1.41 b & 0.53 \(\pm\) 0.01 c & 2.09 \(\pm\) 0.03 a & 3.08 \(\pm\) 0.87 a & 4.90 \(\pm\) 0.83 a \\ RV & 18.46 \(\pm\) 1.97 d & 10.59 \(\pm\) 1.99 c & 0.57 \(\pm\) 0.03 c & 1.76 \(\pm\) 0.02 d & 2.09 \(\pm\) 0.05 b & 3.46 \(\pm\) 0.10 b \\ \hline \hline \end{tabular}  
* In the same column, different small letters represent significant differences between flesh samples and seed samples species, respectively (\(p<0.05\)). RRA: _Rosa rugosa_ /Alba’; RC: _Rosa canina_; RR: _Rosa rugosa_ /Rubrica’; RV: _Rosa villosa_.  
\end{table}
Table 3: Flavonoids composition and content (mg 100 g\({}^{-1}\) DW) of different organic rosehip flesh and seeds species.  
The difference in ascorbic acid content of the organic fruits could be caused by the species, variety, ecological factors, and place of growth. Moreover, several researchers pointed that the rosehips, from different agro-climatic regions of Turkey, are a rich source of ascorbic acid and the content ranged from 106 mg 100 g\({}^{-1}\) to 2712 mg 100 g\({}^{-1}\)[3].