Foods 2013, 2(1), 43-52; doi:10.3390/foods2010043
Article

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

Department of Chemical Engineering, Engineering Faculty, Istanbul University, 34320 Avcılar, Istanbul, Turkey
* Author to whom correspondence should be addressed.
Received: 27 December 2012; in revised form: 28 January 2013 / Accepted: 29 January 2013 / Published: 5 February 2013
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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).
Keywords: extraction effect; Rosa canina L.; soxhlet method; total phenol content; ultrasound-assisted extraction

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MDPI and ACS Style

İlbay, Z.; Şahin, S.; Kirbaşlar, Ş.İ. Investigation of Polyhenolic Content of Rose Hip (Rosa canina L.) Tea Extracts: A Comparative Study. Foods 2013, 2, 43-52.

AMA Style

İlbay Z, Şahin S, Kirbaşlar Şİ. Investigation of Polyhenolic Content of Rose Hip (Rosa canina L.) Tea Extracts: A Comparative Study. Foods. 2013; 2(1):43-52.

Chicago/Turabian Style

İlbay, Zeynep; Şahin, Selin; Kirbaşlar, Ş. İ. 2013. "Investigation of Polyhenolic Content of Rose Hip (Rosa canina L.) Tea Extracts: A Comparative Study." Foods 2, no. 1: 43-52.

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