## 3 Results and Discussion
### Polyphenols
Our result showed that the ferulic acid amount in the rosehip ranged from 1.91 to 36.95 mg 100 g\({}^{-1}\). The significantly highest ferulic acid amounts in the fruits of _Rosa rugosa_ 'Rubra' were determined at all ripening stages comparing with other rosehip. The study by [PERSON] et al. [22] established that the ferulic acid content of three rosehip species _Rosa dumalis_, _Rosa canina, Rosa villosa ranged from 0.088 mg 100 g\({}^{-1}\)_ to 1.15 mg 100 g\({}^{-1}\)_ and highest amounts of this acid were found in fully ripe rosehip_. [PERSON] et al. [17] investigated five rosehip species and established that ferulic acid range from 6.87 to 10.55 mg 100 g\({}^{-1}\). These researchers have found that highest amount of this acid was in fruits of _Rosa canina_ species. In our study the ferulic acid concentration tended to increase with ripening stage and peaked highest amount at the ripening Stage V in all studied species. In all studied rosehips, the amount of caffeic acid decreased depending on the ripening stage (Table 4). Significantly the highest amount of this acid was determined in rosehip of _Rosa canina_ (11.31 mg 100 g\({}^{-1}\), respectively) at the beginning of the experiment, while lowest amount was found at the end of experiment. In a study by [PERSON] [5] determined that in _Rosa corifolia_ the amount of caffeic acid--2.1 mg 100 g\({}^{-1}\), in rosehip of _Rosa rugosa_--8.3 mg 100 g\({}^{-1}\). [PERSON] et al., [22] reported that in all studied rosehip species the caffeic acid was the most abundance. The highest amount of this acid was found in rosehip of _Rosa dumalis_ at first harvest time, _Rosa canina_ at Stage V and _Rosa villosa_ at the second harvest time (7.7 mg 100 g\({}^{-1}\), 1.85 mg 100 g\({}^{-1}\) and 1.90 mg 100 g\({}^{-1}\) respectively), while our study showed that in all investigated rosehip species/cultivars, highest amounts were established at ripening Stage I. The _p_-coumaric acid also were decreased depending on the harvesting time. _Rosa canina_ and _Rosa rugosa_ 'Rubra' fruits had significantly highest amounts of this acid at ripening Stage I (5.55 mg 100 g\({}^{-1}\) and 5.37 mg 100 g\({}^{-1}\), respectively), while the lowest amount was found at the end of the experiment in all studied species/cultivar (Table 4). [PERSON] and other researchers [17] established amount of _p_-coumaric in the fruits of _Rosa hirsutilsima_--0.59 mg 100 g\({}^{-1}\) and in the _Rosa canina_--0.9 mg 100 g\({}^{-1}\). In a study by [PERSON] et al. [22], the highest amount of this acid was established at ripening Stage II in rosehip of _Rosa dumalis_ specie, and at Stage V in _Rosa canina_ and _Rosa villosa_, therefore, these results were in contrast with our results. The amount of total flavonoid was found to range from 6.61 mg 100 g\({}^{-1}\) in the rosehip of _Rosa canina_ at ripening Stage I to 18.73 mg 100 g\({}^{-1}\) in _Rosa rugosa_ at ripening Stage V (Table 5). The amount of total flavonoid decreased and increased depending on the ripening stage and species/cultivar. Other authors were established that the total flavonoid amount in rosehip fruits of _Rosa canina_ increased at the fourth ripening stage and in fifth ripening stage the amount was decreased. It has been reported that the total flavonoid compounds ranged as 300-620 mg kg\({}^{-1}\) in _Rosa canina_ genotypes [22]. [PERSON] et al. [23] had established that the amount of the total flavonoid ranged from 671 mg kg\({}^{-1}\) to 914 mg kg\({}^{-1}\) in rosehip samples of _Rosa spinoissima_ and _Rosa sherardii_. In the rosehip of _Rosa rugosa_ the amounts of total flavonoids were increased at ripening Stage II, at ripening Stages III and IV decreased, but in ripening Stage V the total amount of flavonoid increased and, in this ripening, stage was found significantly highest amount (18.73 mg 100 g\({}^{-1}\), respectively) compared with others studied species/cultivar. [PERSON] et al.