A free and liberated by acid and alkaline hydrolysis phenolic acids from the hips of fourteen species of wildly growing roses were identifed and determined using SPE RP HPLC method. Eleven major phenolic acids (gallic, protocatechuic, gentisic, p-hydroxybenzoic, vanillic, caffeic, syringic, p-coumaric, ferulic. p-hydroxyphenylacetic, salicylic) were quantitatively investigated. The amount of individual compounds ranged from 0.2 mg/g to 303.2 mg/g of dry material. Conjugated forms of phenolic acids were predominated in the fruits and they were hydrolyzed mainly to gallic acid (93-303 mg/g in dry plant material). The total amount of phenolic acid after hydrolyses was from 186.4 mg/g (R. inodora) to 466 mg/g (R. rugosa) of dry weight of plant material.