ISO 23391:2006

Overview

ISO 23391:2006 - Dried rosehips: Specification and test methods provides standardized requirements and laboratory procedures for dried rosehips (fruits of Rosa canina L. and related Rosa species) destined for human consumption. The standard covers product description, quality classes, sampling, test methods (including Annex A and B), packing, marking, contaminants and hygienic requirements to ensure consistent product specification and quality control across the supply chain.

Key topics and technical requirements

• Product definition: Sun-dried or artificially dried sufficiently ripe rosehips; stems and calyx removed; sound and clean fruit.
• Quality classes: Three classes (Extra, Class I, Class II) defined by allowable defects, colour, sizing and tolerance limits.
  • Sizing: Extra class > 12 mm; Class I 6–12 mm; Class II < 6 mm.
  • Moisture content: max 5.5% (all classes) - determined by Annex B method.
  • Ascorbic acid (vitamin C) minimums: Extra 200 mg/100 g, Class I 175 mg/100 g, Class II 150 mg/100 g (ISO 6557‑2 method).
  • Defect limits (examples from Table 1): pest‑infested, spoiled, immature, extraneous matter, gritty content, fermented fractions and proportions of stems/seeds and non‑whole fruits - specified as mass or number percentages per class.
• Contaminants: Maximum heavy metal limits (e.g., iron 15 mg/kg, copper 5 mg/kg, arsenic 0.2 mg/kg, lead 0.2 mg/kg, zinc 5 mg/kg) and requirement to comply with Codex or national food‑safety legislation.
• Microbiological/hygienic requirements: e.g., total mesophilic aerobic bacteria ≤ 1×10^4 cfu/g, E. coli 0 cfu/g, Salmonella absent in 25 g, mould/yeast ≤ 5×10^2 cfu/g, and Staphylococcus aureus 0 cfu/g.
• Sampling & test methods: Sampling per ISO 948; visual defect analysis per Annex A; moisture by oven drying at 70 °C under reduced pressure (Annex B); mineral ash and ascorbic acid per referenced ISO methods.
• Packing & marking: Clean, inert containers; recommended consumer pack sizes (e.g., 0.5, 1.0, 2.5 kg) and container markings such as product name, producer, batch code, net mass, class, origin, expiry date.

Applications and who uses ISO 23391

• Producers and processors of dried rosehips for setting product specifications and sorting/grading rules.
• Quality control and analytical laboratories implementing defined test methods (moisture, ascorbic acid, contaminants).
• Exporters, packers and buyers for contract specifications, packaging/label compliance and acceptance testing.
• Regulatory authorities and food safety auditors checking conformity with microbiological and contaminant limits.
• Herbal/tea manufacturers, nutraceutical companies and ingredient suppliers ensuring consistent vitamin C content and shelf stability.

Related standards (if applicable)

• ISO 6557‑2 - Determination of ascorbic acid (routine methods)
• ISO 928 / ISO 930 - Determination of total and acid‑insoluble ash (mineral impurities)
• ISO 948 - Sampling of spices, condiments, fruits and vegetables
• Codex Alimentarius guidance and national food safety regulations (for contaminants and hygiene limits)

Keywords: ISO 23391, dried rosehips, Rosa canina, specification, test methods, moisture content, ascorbic acid, quality classes, sampling, contaminants, hygienic requirements.