Investigation of Polyhenolic Content of Rose Hip (Rosa canina L.) Tea Extracts: A Comparative Study.

Zeynep İlbay,Ş Kirbaşlar,Selin Şahin

doi:10.3390/foods2010043

Abstract

Three different brands of Rose hip (Rosa canina L.) tea were extracted with water, ethanol (EtOH), methanol (MeOH), and aqueous mixtures (50%, v/v) by ultrasound-assisted extraction (UAE) and Soxhlet methods. Total phenolic content was determined according to the Folin-Ciocalteu method. The results were presented by means of the extract yields and total phenolic contents, expressed in gallic acid equivalent (GAE) per g of dried matter (DM). The greatest amount of extract observed in tea samples was obtained by UAE through water with the value of 619.37 ± 0.58 mg/g DM. Regarding the phenolic content, the best result was achieved by the Soxhlet method through 50% MeOH mixture (59.69 ± 0.89 mg GAE/g DM), followed by the UAE method with water (48.59 ± 0.29 mg GAE/g DM).

Highlights

IntroductionAerobic life has evolved antioxidant systems to suppress the unwanted effects of free radicals
Oxidation is the most important process in aerobic life concerning energy production in the form of ATP
The results clearly showed that extract obtained by pure water had the highest total phenolic content, followed by aqueous MeOH extract

Summary

Introduction

Aerobic life has evolved antioxidant systems to suppress the unwanted effects of free radicals Some of these antioxidants are produced in the body, and others are obtained. The most common synthetic antioxidants, such as butlylatedhydroxyanisole (BHA) and butylatedhydroxytoluene (BHT), have been classified as primary antioxidants and have high manufacturing costs, so they are not economical They are restricted for use in foods by legislative rules because of their carcinogenicity and toxicity [2,3,4]. Vitamin A, E, C and phenolic compounds, including tannins, flavonoids, and lignins, in plants have antioxidant properties [11] By adding these materials to fats, the lipid peroxidation process is retarded, the shelf life of food products is prolonged [12,13]

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