## 4 Conclusions  
The results of the study showed that the wide variation in the amounts of carotenoids, polyphenols, and vitamin C depending of rosehip fruit species and cultivars. The significantly highest concentrations of total flavonoids and vitamin C were established in the rosehip fruits of _Rosa rugosa_, while phenolic acids in _Rosa rugosa_ 'Alba' and _Rosa rugosa_ 'Rubra'.  
The results also demonstrated that the ripening stage had significant effect on the amounts of bioactive compounds in rosehip. The significantly highest concentrations of  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Samples** & **Ripening Stage** & **AA** & **DHA** & **Total Vitamin C** \\ \hline \multirow{6}{*}{_Rosa canina_} & I & 1251.74 \({}^{\text{e}}\) & 808.94 \({}^{\text{k}}\) & 2060.67 \({}^{\text{f}}\) \\  & II & 1338.80 \({}^{\text{e,f}}\) & 574.68 \({}^{\text{f,g}}\) & 1913.48 \({}^{\text{d,e}}\) \\  & III & 1152.22 \({}^{\text{c,d}}\) & 377.53 \({}^{\text{b,c}}\) & 1529.75 \({}^{\text{b}}\) \\  & IV & 1351.74 \({}^{\text{f}}\) & 407.19 \({}^{\text{c,d}}\) & 1758.95 \({}^{\text{c}}\) \\  & V & 1248.18 \({}^{\text{d,e}}\) & 325.95 \({}^{\text{a,b}}\) & 1574.13 \({}^{\text{b}}\) \\ \hline \multirow{6}{*}{_Rosa rugosa_} & I & 1972.63 \({}^{\text{k}}\) & 1063.45 \({}^{\text{m}}\) & 3036.08 \({}^{\text{k}}\) \\  & II & 1879.86 \({}^{\text{k}}\) & 946.45 \({}^{\text{l}}\) & 2826.30 \({}^{\text{j}}\) \\  & III & 1756.73 \({}^{\text{j}}\) & 653.65 \({}^{\text{h,j}}\) & 2410.38 \({}^{\text{h}}\) \\  & IV & 1658.76 \({}^{\text{h,j}}\) & 602.78 \({}^{\text{f,g,h}}\) & 2261.54 \(\lx@sectionsign\) \\  & V & 1533.24 \({}^{\text{g}}\) & 702.04 \({}^{\text{j}}\) & 2235.27 \({}^{\text{g}}\) \\ \hline \multirow{6}{*}{_Rosa rugosa_ cv} & I & 1139.93 \({}^{\text{c}}\) & 706.97 \({}^{\text{j}}\) & 1846.90 \({}^{\text{c,d}}\) \\  & II & 1098.93 \({}^{\text{a,b}}\) & 652.14 \({}^{\text{g,h,j}}\) & 1751.06 \({}^{\text{c}}\) \\ \cline{1-1}  & III & 1015.18 \({}^{\text{b}}\) & 598.55 \({}^{\text{f,g,h}}\) & 1613.74 \({}^{\text{b}}\) \\ \cline{1-1}  & IV & 878.742 \({}^{\text{a}}\) & 526.56 \({}^{\text{e,f}}\) & 1405.30 \({}^{\text{a}}\) \\ \cline{1-1}  & V & 839.18 \({}^{\text{a}}\) & 472.91 \({}^{\text{d,e}}\) & 1312.09 \({}^{\text{a}}\) \\ \hline \multirow{6}{*}{_Rosa rugosa_ cv} & I & 1646.23 \({}^{\text{h}}\) & 350.09 \({}^{\text{a,b,c}}\) & 1996.31 \({}^{\text{e,f}}\) \\  & II & 1534.19 \({}^{\text{g}}\) & 323.28 \({}^{\text{a,b}}\) & 1857.47 \({}^{\text{c,d}}\) \\ \cline{1-1}  & III & 1547.13 \({}^{\text{g}}\) & 291.93 \({}^{\text{a}}\) & 1839.06 \({}^{\text{c,d}}\) \\ \cline{1-1}  & IV & 1543.37 \({}^{\text{g}}\) & 272.67 \({}^{\text{a}}\) & 1816.04 \({}^{\text{c,d}}\) \\ \cline{1-1}  & V & 1479.12 \({}^{\text{g}}\) & 616.09 \({}^{\text{h}}\) & 2095.22 \({}^{\text{f}}\) \\ \hline \end{tabular} Note: different letters within columns and line indicate significant differences between harvesting dates and species/cultivar, respectively (\(p<0.05\)).  
\end{table}
Table 6: Effects of ripening stage on the amounts of vitamin C in the rosehip fruits, mg 100 g\({}^{-1}\) DW.  
total carotenoids were observed at the ripening Stage V. While highest amounts of phenolic acid were determined at ripening Stages I and II, and flavonoids at Stage IV. In rosehip fruits, significantly, the highest amount of vitamin C was established at ripening Stage I. Our research confirms that rosehip fruits are a good source of bioactive compounds.  
Conceptualization, J.K. and B.M.; methodology, J.K., B.M., E.H.; software, B.M.; validation, J.K., D.L. and E.H.; formal analysis, B.M. and J.K.; investigation, B.M. and J.K.; resources, B.M.; data curation, B.M. and J.K.; writing--original draft preparation, B.M.; writing--review and editing, B.M., D.L., E.H. and J.K.; visualization, B.M. and J.K.; supervision, J.K.; project administration, D.L.; funding acquisition, B.M. and J.K. All authors have read and agreed to the published version of the manuscript.  
This research received no external funding.  
The authors declare no conflict of interest.