Rosehip fruits have been known to contain significant amounts of bioactive compounds. These bioactive compounds positively affect human health due to their antioxidant activities. This study aimed to analyze the total phenolic content (TPC) and total anthocyanin content (TAC), organic acids, total soluble solids (TSS), sugars, total dry matter (TDM), Lascorbic acid content (AAC), total antioxidant capacity and volatile components present in R. iberica Stev. hips using spectrophotometry, high performance liquid chromatography (HPLC) and Headspace and Immersion Solid Phase Micro Extraction gas chromatography-mass spectrometry (HS and Im-GC/MS). TSS, TDM, AAC, acidity, TAC and TPC were found to be 27, 44.6%, 503.26 mg·100 g-1 frozen weight (FW), 2%, 2.50 mg · 100 g-1 FW, 2832.3 mg · 100 g-1 FW, respectively. The major acids detected in R. iberica Stev. hips were citric acid (0.62 g · 100 g-1 FW) and malic acid (0.49 g · 100 g-1 FW) other detected acids included succinic acid (0.012 g · 100 g-1 FW) and fumaric acid (0.016 g · 100 g-1 FW). Total sugar content was 26.74 g · 100 g-1 FW, and glucose was the major sugar (9.35 g. · 100 g-1 FW), followed by fructose (8.58 g g · 100 g-1 FW), sorbitol (8.32 g · 100 g-1 FW), and very low quantities of sucrose (0.49 g · 100 g-1 FW). Twenty-five volatile components were identified using HS-GC/MS, and the major volatiles were 2,4-bis (1,1-dimethylethyl) phenol (20.35%), naphthalene (18.72%), ethanol (16.59%), nonanal (6.23%), acetic acid (4.39%), 2-propanone, 1-hydroxy (2.53%). Twenty-three volatile components of Rosa hips have been detected for the first time in this study. Twenty-eight components were identified by Im-GC/MS; however, fifteen of these components were determined to be different from those identified using HS-GC/MS. The FRAP value of hips was 38.55 mmol TE · g-1 FW and the ABTS value was 47.75 mmol TE · g1 FW.
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