All the fruits the of this family (17-20) are sweet due to sorbitol
Which will not interfere with diabetes (glucose metabolism)
A large family distinguished by sorbitol, stipules (mostly adnate), pentamerous flowers,
hypanthium(adnate to ovaryin inferior ovary) large number of stamens, and apocarpous pistils.
and absence of endosperm.
Contains 3000 species included in 100 genera.
Four subfamilies
1. Maloideae :
Plants having 2-5 carpels fused to form a syncarpous ovary which is again fused with the hypanthium to make the ovary inferior (2-5 locular with axile placentation).
2. Prunoideae :
Pistil is of a single carpel having a single ovule and fruit developing to a drupe.
3. Rosoideae :
Pistil of many carpels, each with a single ovule.
4. Spiraeoideae with all the remaining plants..
1. Medicinal importance of Rosaceae
1. At least 17 fruita are provided by this family and all of them are safe foods for diabetics as they contain either sorbitol or fructose as the main sugar component with very little glucose.
All of them contain contain Vit.c and organic acid and are rich in fibre.
2. Anthocyaninsfound in berriessuch as blackberries, blue berries, cherries, raspberries, strawberries are excellent antioxidants and are clinically used for preventing cateracts, increase night vision.
The pharmacological actions of these compounds include protection from DNA cleavage, estrogenic activity (altering development of hormone-dependent disease symptoms), enzyme inhibition, boosting production of cytokines (thus regulating immune responses), anti-inflammatory activity, lipid peroxidation, decreasing capillary permeability and fragility, and membrane strengthening.
The position, number, and types of substitutions as well as the nature of the sugar conjugates are important determinants of these properties.
3. Hawthorn, Crataegus laevigata DC (C. oxycantha Linn.) & C. monogyna Linn.)
Hawthorn is a moderate sized deciduous ornamental tree, a native of Europe widely
cultivated for the flowers.
Berries contain anthocyanins, flavonoids such as rutin, vitexin and
orientin, proanthocyanins,
Hawthorn (berries, leaves and flowers) is taken orally to relieve chronic heart conditions primarily congestive heart failure, anguina and arrhythmias.
It is also used for treating anxiety
and insomnia.
2. Fruits
1. Apple , Pyrus (Latin name of pear)malus
The fruit contains 9-18% sugars (fructose 60%, glucose 15% and sucrose 15% and Sorbito 10%), upto 1% acids (malic acid being the principal acid) and less than 0.5% of proteins and tannins. It is a good source of vitamin C, potassium, calcium, phosphorus and pectin, which are concentrated just below the skin. Apple has fairly high concentrations of enzymes diastase, oxidases and catalases. Apple has antiscorbutic and antidiarrhoeal properties.
2. Crab apple, P. baccata
A handsome tree having a very small apple like fruit containing high amounts of vitamin C content (17.13 mg/100g) and pectin content (5.57 % as calcium pectate). used for jellies, preserves, and cider.
3. Common pear, P. communis Linn,.
Pear is sweeter and juicier than apple but the flesh contains numerous grit or stone concretions.
They contain 11% sugars and about 0.25% malic acid.
Fructose is the principal sugar component while the amounts of glucose and sucrose are less.
Pectin amounts to 0.8% in the ripe fruits.
Pear is a good source of thiamine and phosphatides.
The ascorbic acid and biotin present are concentrated on the peel.
4. Apricot, Prunus (Latin name of plum tree). P. arminiaca Linn
is the source of, The ripe fruit contains 5-9% sugars, 0.7 to 2.2% acids and about 0. 1% tannins.
The principal sugar is glucose, closely followed by fructose and sucrose.
Citric and malic acids are the major acids present.
Also present in the fruit are pectins (1%) and appreciable amounts of vit. A, thiamine and iron.
The aromatic principle of the fruit is a volatile oil consisting of myrcene, limonene, p-cymene, terpenolene and geranial.
Apricot is used as a table fruit.
It is also canned or dried.
The seeds yield edible oil (22-38%, consisting of oleic- 73% and linoleic- 20%) from the kernels, which are used as a substitute for almond oil.
The kernels of some of the sweet varieties, rich in protein (31%) fat (53%) and carbohydrates (11%), are used in place of almonds in pastes and confectionery.
5. Sweet cherry. P. avium Linn. of,
Cherries contain fairly high concentrations of sugars and ascorbic acid, and appreciable amounts of vit. A and minerals. They contain 15% carbohydrates, 1% protein and negligible amounts of fats.
The principle sugars are glucose and fructose.
Total acids present are upto 0.7% with malic as the major acid.
Tannins and other astringent compounds abundantly present in the young fruits gradually disappear as the fruit ripens.
The flavour is due-to a volatile ol consisting of methyl anthranilate and methyl salicylate.
Cyanidin glycosides are responsible for the color.
Sweet cherries are used as dessert, canned or brined.
Cherry juice is a very popular beverage.
Cherry syrup and alcoholic beverages are other important products.
Kernels yield 35-44% of edible oil.
The bark is a source of tannin. The tree yields excellent wood.
6. Sour cherry, P. cerasus Linn of,
The sour cherry containing more acids (upto 1.4%) is cooked or canned.
It also yields an edible oil from kernels similar to that of sweet cherry.
It yields tannins from the bark.
7. P. persica Linn.
Peaches contain 10-12% carbohydrates (mostly glucose and fructose, sucrose being the minor ingredient), less than l.% proteins and fats and 1.5% acids.
The organic acids present are malic, citric and oxalic.
A number of loctones such as γ- hexalactone,
γ- hcptalactone, γ- octalactone and γ-decalaetone are responsibe for the characteristic flavour of peaches.
Peaches are used raw, canned, dried or as syrups.
Refined peach kernel oil is similar to apricot kernel oil in composition and uses.
8. Plums, P.domestica Linn, P. americana Marsh., P. nigra Ait., P. salicina Lindl.
The main constituents of the pulp are the carbohydrates which amount to 12%.
Glucose and fructose form the major sugars present.
It also contains 1.7% of acids, (mainly citric with traces of tartaric and malic acids) and less than 1% fats and proteins.
It is a rich source of vit A.
Plums are eaten raw, cooked or canned.
The dried fruits, Prunes, are demulcents, laxative and used for the preparation of prune pulp and beverages.
Seed kernels yield 39-42% fatty oil having properties similar to almond oil.
Bark yields tannins
8. nectarine, P. persica var. nectarina Maxim of Nectarines, (Prunus persica), smooth-skinned peach of the family
Rosaceae that is grown throughout the warmer temperate regions of both the Northern and Southern hemispheres.
A genetic variant of common peaches, the nectarine was most likely domesticated in China more than 4,000 years ago,
Peaches are covered with fuzz, while nectarines have thin, smooth skin.
Nectarines also have slightly firmer flesh and a more sweet-tart flavor.
Although their flavors are distinctive, nectarines and peaches can often be interchanged in recipes.
In addition to being low in calories and rich in fiber, nectarines are a good source of vitamin A, vitamin C, and potassium.
These nutrients offer health benefits in terms of improved metabolism, digestion, and heart health.
9. Almond P. amygdalus Batsch. of.
The sweet almond kernel contains 59% fat, 21% proteins, 10% carbohydrates and 2.1% minerals.
The principal carbohydrate component is sucrose and starch is entirely absent.
Almond is a rich source of potassium calcium, magnesium and is a fair source of B vitamins
The bitter almonds contain 2.5—3.5% amygdalin, a cyanogenic glucoside, making them unfit for human consumption.
This poisonous principle though present in the unripe sweet variety, the mature kernels are completely free from it.
The sweet almonds are highly nutritious and are demulcent, stimulant and a nervine tonic.
10. Strawberry, . Fragaria (Latin Fragrans = fragrant, alluding to aromatic fruit-
12) F. chiloensis Duchesne and F. versa Linn..
Strawberries are a rich source of vit. C.
They have carbohydrates 10% (mostly reducing sugars), protein 07% and organic acids upto 1.5% (chiefly malic and citric acids). The flavour is due to volatile esters, methyl salicylate being one among them.
The color is due to pelargonidin glucoside.
Strawberries are relished more for their flavour than their food value.
11. Loquat . Eriobotrya (Gk. erion = wool, botrys = bunch of grapes: for the wooly inflorescences-26)
E.japonica Lindl. is the source of. Small, oval, orange fruits contain 1-10 angular seeds enveloped in an acidic sweet pulp.The edible pulp contains 10% carbohydrates (mainly fructose and sucrose), organic acids like malic and citric acids and carotenoids such as β-carotene and cryptoxanthin. The protein and fats amount to.0 7% and 0.3% respectively. The fruits are eaten fresh or preserved. They are used as sedatives and expectorants . The rind of the fruit contains amygdalin, a cyanogenetic glucoside.
12. Blackberry, Rubus (Latin name of blackberry-250). are R. alleghaniensisPorter, R. argutus Link. and R. frondosus Bigel. One cup of blackberries (154g) provides 62 calories, 2g of protein, 13.8g of carbohydrates, and 0.7g of fat. Blackberries are an excellent source of vitamin C, fiber, and manganese. This nutrition information is provided by the USDA.2 Blackberries are a source of phytochemicals called anthocyanins, which can protect cells from free radicals.1
13. Raspberry is from Rubus idaeus Linn. and R.occidentalis Linn., The upright armed shrubs bear raspberries which contain 5.6% sugars (glucouse and frutose), 1% protein and are a good source of - and -tocopherols. The fruits are acidic in taste due to the presence of citric acid. The flavor, which remains unaltered even after cooking, is due to components like caxbonyls and alcohols such as diacetyl acetoin, acetaldehyde, ethyl acetate and geraniol.
15 Loganberry is from R. loganobacus Bailey. and Loganberries are an excellent source of manganese, an essential nutrient for the body, and vitamin C. They are a good source of pantothenic acid or vitamin B5, iron, folate, vitamins E and K, and essential B-vitamins thiamin and riboflavin.
16.Dewberry is from R.vitifolius C. & S. and R. flagellaris Willd. Dewberry has low calorie and consist of vitamins A and C, some protein, rich in magnesium, zinc, copper. Prevents cancer, reduce blood pressure, increase immunity, ensure long life.
17 . Rowan. Sorbus (Latin name of the plant -193) aucuparia Linn. is the source of Sorbital is widely distributed in nature in many edible fruits, the richest source being rowan berries (Sorbus aucuparia L.). Due to the difficulty of extraction, it is now manufactured from corn syrup or glucose. Rowan is a bit niche. These berries are naturally bitter, but cooking them with sugar tames the flavour. They are traditionally paired with crab apples and used to make jelly to accompany meats and cheese, as they are high in pectin.The flowers are also edible, quite aromatic and can be infused into drinks.Rowan berries are an astringent, a laxative and a good source of vitamins C and A.
3. Oils;
5. Licania ( 193) L. rigida Benth. is the source of Oiticia oil. Oiticica oil is obtained from the seeds (nuts) of a large evergreen tree reaching a height of 20-35 m. This plant, belonging to the Rosaceae, is a native of Brazil.
The oil content of the nuts is 15-20%. The pale yellow oil consists of 74-82% α-licanic (4 keto Δ 9, 11, 13-octadeca trienoic or 4-keto elaeostearic acid), 8-10% linoleic, about 5% oleic and about 10% saturated acids including palmitic and stearic acids.
Oiticica oil is extensively used in paints; varnishes, linoleum, as an illuminant and for improving the elasticity of rubber products.
4. Natural Dyes
1. Pyrus communis Linn.(Pear)
The leaves of pear containing tannin and flavonoids are used to dye mordanted wool to
yellow and brown shades.
Mammen Daniel
