## 3 Results and Discussion
### Polyphenols
The amounts of total phenolic acids in _Rosa rugosa_ 'Alba' and _Rosa rugosa_ 'Rubra' fruits significantly decreased with the maturity, while significantly lowest this amounts were established in _Rosa canina_ and _Rosa rugosa_, however remained stable during the ripening stages and did not vary significantly. Other authors investigated the apples grown under organic and integrated conditions and established that organic apples had higher total phenolic amount than the integrated grown. The reason for higher phenolic levels in organically grown apples lies in the fact that the trees are exposed to various stress factors, like diseases, pests, lack of mineral nutrients, etc., which induce the accumulation of phenolic compounds ([PERSON] et al., 2018). Our study showed that the main phenolic acid was gallic acid, which content ranged from 2.77 to 84.89 mg 100 g\({}^{-1}\) (Table 4). In the rosehip of _Rosa rugosa_ 'Alba' was found significantly the highest amount of this acid at ripening Stages I and II (84.89 and 78.06 mg  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Samples**} & \multicolumn{6}{c}{**Ripening Stage**} \\ \cline{2-7}  & **I** & **II** & **III** & **IV** & **V** \\ \hline \multicolumn{7}{c}{Total phenolic acid} \\ _Rosa canina_ & 52.30  & 53.21  & 57.08  & 58.08  & 59.60  \\ _Rosa rugosa_ & 28.59  & 24.93  & 24.57  & 24.81  & 27.24  \\ _Rosa rugosa_ & 100.20  & 96.57  & 76.84  & 75.79  \\ _Rosa rugosa_ cv ’Rubra’ & 91.87  & 89.90  & 76.49  & 73.29  & 77.04  \\ \multicolumn{7}{c}{Gallic} \\ _Rosa canina_ & 20.52  & 22.69  & 22.62  & 21.29  \\ _Rosa rugosa_ & 6.42  & 6.40  & 3.44  & 3.03  & 2.77  \\ _Rosa rugosa_ cv ’Alba’ & 84.89  & 78.06  & 51.55  & 47.81  & 26.21  \\ _Rosa rugosa_ cv ’Rubra’ & 64.27  & 57.06  & 41.92  & 32.66  & 27.60  \\ \multicolumn{7}{c}{Chlorogenic} \\ _Rosa canina_ & 12.38  & 13.57  & 17.18  & 19.01  & 21.57  \\ _Rosa rugosa_ & 9.18  & 7.34  & 7.54  & 5.60  & 5.02  \\ _Rosa rugosa_ cv ’Alba’ & 4.65  & 7.27  & 15.94  & 19.49  & 22.10  \\ _Rosa rugosa_ cv ’Rubra’ & 3.21  & 5.20  & 7.97  & 7.31  8: footnotemark: [ENDFOOTNOTE] & 6.50  \\ \multicolumn{7}{c}{Ferulic} \\ _Rosa canina_ & 2.59  & 2.96  & 4.09  & 6.19  8: footnotemark: [ENDFOOTNOTE] & 7.66  \\ _Rosa rugosa_ & 2.00  & 3.61  8: footnotemark: [ENDFOOTNOTE] & 6.82  & 9.70  & 13.05  \\ _Rosa rugosa_ cv ’AJba’ & 1.91  & 1.91  8: footnotemark: [ENDFOOTNOTE] & 2.68  & 3.48  \\ _Rosa rugosa_ cv ’Rubra’ & 13.95  & 17.07  & 18.53  & 26.68  & 36.95  \\ _Rosa canina_ & 11.31  & 10.23  & 10.08  & 8.87  & 7.94  \\ _Rosa rugosa_ & 7.96 [FOOTNOTE:8]Footnote 8:100 g\({}^{-1}\), respectively). [PERSON] et al. [21] have also found that the gallic acid was the dominant phenolic acid and in rosehip of _Rosa arvensis_ was established ten times higher amount of gallic acid, than in _Rosa canina_ extracts. [PERSON] et al. [22] investigated three rosehip species _Rosa dumalis_, _Rosa canina and Rosa villosa and_ reported that the amount of gallic acid range from 1.17 to 57.5 mg kg\({}^{-1}\) to 0.12 to 5.75 mg 100 g\({}^{-1}\). The second dominant phenolic acid in rosehip was found the chlorogenic acid and ranged from 3.21 to 22.10 mg 100 g\({}^{-1}\) (Table 4). The results indicated that chlorogenic acid amount increase depending on the rosehip species and ripening stage. The rosehip of _Rosa rugosa_ 'Alba' and _Rosa canina_ sample had highest amounts of this acid at ripening Stage V. In the fruits of the _Rosa canina_, _Rosa rugosa_ 'Alba' and _Rosa rugosa_ 'Rubra' were established highest chlorogenic acid amount at ripening Stage V (21.57, 22.10 and 6.50 mg 100 g\({}^{-1}\), respectively), while the highest amount of this acid was determined in rosehip of _Rosa rugosa_ at ripening Stage I (12.38 mg 100 g\({}^{-1}\)). According to the other researchers' study amount of chlorogenic acid range from 7.55 to 12.11 mg 100 g\({}^{-1}\) in fully ripe rosehip [17]. The next determined phenolic acid was ferulic acid (Table 4).