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Determination of Antioxidant Properties of Dry Rose Tea

Year 2017, Volume: 4 Issue: 3, Special Issue 2, 384 - 390, 20.12.2017
https://doi.org/10.21448/ijsm.374630

Abstract

The rose takes part the fragrant plant section used in the field of medicinal and aromatic plants. It has an important role in food, perfumery and cosmetic industry. For this purpose, tea made by using 3 different dried bud roses and 3 different dried rose leaf purchased in Isparta and İzmir, were investigated in terms of antioxidant properties. The roses were kept in boiled water at 98 °C for 5 minutes and filtered at the end of the time. Total phenolic content by Folin-Ciocalteu method, antioxidant capacity by TEAC method and total flavonoid determination were done in the samples which arrived at room temperature. When the results of the analyses were examined, the total amount of phenolic material 5,24-166,36 mg GAE/200 mL tea, the total amount of flavonoids 2,02-14,83 mg CE/200 mL tea and the antioxidant capacity values 0.64-10.78 μM trolox /200 mL tea were found. In all analyzes, dry bud results were found to be lower than dry leaves. In addition, there was a statistically significant difference between the varieties (p˂0.05). Besides its pleasant smell and comfortable drink, it also has antioxidant properties that rose tea can be an alternative to other herbal teas, it is thought that the consumption can be widespread and the usage areas can be expanded with the works to be done.

References

  • Arslan, N., Baydar, H., Kızıl, S., Karık, Ü., Şekeroğlu, N., & Gümüşçü, A. Tibbi Aromatik Bitkiler Üretiminde Değişimler ve Yeni Arayişlar.
  • Anon. (2017). Retrieved from: http://oran.org.tr/materyaller/Editor/document/ PlanlamaBirimi/ Dokmerkezi/Tıbbi%20Aromatik%20Bitkiler.pdf.
  • Faydaoğlu, E., & Sürücüoğlu, M. S. (2011). Geçmişten günümüze tıbbi ve aromatik bitkilerin kullanılması ve ekonomik önemi. Kastamonu Üniversitesi Orman Fakültesi Dergisi, 11(1), 52-67.
  • Jabbarzadeh, Z., & Khosh-Khui, M. (2005). Factors affecting tissue culture of Damask rose (Rosa damascena Mill.). Scientia horticulturae, 105(4), 475-482.
  • Bardakçi, B. (2006). Isparta Bölgesindeki Gül Yağinin Kimyasal Içeriğinin Gc-Ms ve FTIR Spektroskopisi Tekniği ile Incelenmesi. SDÜ Fen Dergisi, 1(1).
  • Ulusoy, S., Boşgelmez-Tınaz, G., & Seçilmiş-Canbay, H. (2009). Tocopherol, carotene, phenolic contents and antibacterial properties of rose essential oil, hydrosol and absolute. Current microbiology, 59(5), 554.
  • Demircioğlu, H. (2010). Kesme gülde (Rosa hybrida first red) farklı 1-mcp dozu uygulamalarının ve farklı depolama koşullarının vazo ömrü üzerine etkiler (Yayımlanmamış Yüksek Lisans Tezi). Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Adana Türkiye.
  • Awale, S., Tohda, C., Tezuka, Y., Miyazaki, M., & Kadota, S. (2011). Protective effects of Rosa damascena and its active constituent on Aβ (25–35)-induced neuritic atrophy. Evidence-based complementary and alternative medicine, 2011.
  • Boskabady, M. H., Shafei, M. N., Saberi, Z., & Amini, S. (2011). Pharmacological effects of Rosa damascena. Iranian Journal of Basic Medical Sciences, 14(4), 295.
  • Gholamhoseinian, A., Fallah, H., Sharifi-far, F., & Mirtajaddini, M. (2008). The inhibitory effect of some Iranian plants extracts on the alpha glucosidase. Iranian journal of basic medical sciences, 11(1), 1-9.
  • Cemeroğlu, B. S. (2013). Meyve ve Sebze İşleme Teknolojisi Cilt1. Nobel Akademi. 728p.
  • Şener, D. (2012). Isparta gülü (Rosa Damascena Mıller) ve bazı ürünlerinin antioksidan kapasiteleri ve fizikokimyasal özelliklerinin belirlenmesi (Yayımlanmamış Yüksek Lisans Tezi). Atatürk Üniversitesi Fen Bilimleri Enstitüsü Erzurum, Türkiye.
  • Kaya, B. (2009). Alchemılla l. (rosaceae) cinsi türlerinde flavonoid bileşiklerinin tayin edilmesi ve bu bileşiklerin taksonomik olarak kullanılması (Yayımlanmamış Doktora Tezi). Kırıkkale Üniversitesi Fen Bilimleri Enstitüsü, Kırıkkale Türkiye.
  • Shafei, M. N., Rakhshandah, H., & Boskabady, M. H. (2010). Antitussive effect of Rosa damascena in guinea pigs. Iranian Journal of Pharmaceutical Research, 231-234.
  • Rakhshandah, H., & Hosseini, M. (2006). Potentiation of pentobarbital hypnosis by Rosa damascena in mice.
  • Rakhshandah, H., Hosseini, M., & Dolati, K. (2010). Hypnotic effect of Rosa damascena in mice. Iranian Journal of Pharmaceutical Research, 181-185.
  • Çolak, H., & Ulusoy, B. (2005). Bitkisel Orijinli Gıdalarda Bulunan Bazı Doğal Antioksidan Maddeler ve Etkileri. Gıda ve Yem Bilimi Teknolojisi Dergisi, (8).
  • Çağındı, Ö. (2016). Mikrodalga Uygulamasının Kırmızı Üzüm Suyunun Antosiyanin İçeriği ile Bazı Fizikokimyasal Özellikleri Üzerine Etkisi. Akademik Gıda, 14(4), 356-361
  • Rodríguez, M. M., Rodriguez, A., & Mascheroni, R. H. (2015). Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish‐Dried by Hot Air. Journal of food processing and preservation, 39(6), 2647-2662.
  • Sanchez-Moreno, C. (2002). Methods used to evaluate the free radical scavenging activity in foods and biological systems. Revista de Agaroquimica y Tecnologia de Alimentos, 8(3), 121-137.
  • Cemeroğlu, B. (2007). Gıda Analizleri, Gıda Teknolojisi Derneği Yayınları, 535s.
  • Baydar, N. G., & Baydar, H. (2013). Phenolic compounds, antiradical activity and antioxidant capacity of oil-bearing rose (Rosa damascena Mill.) extracts. Industrial Crops and Products, 41, 375-380.
  • Ercisli, S. (2007). Chemical composition of fruits in some rose (Rosa spp.) species. Food chemistry, 104(4), 1379-1384.
  • Kumar, N., Bhandari, P., Singh, B., & Bari, S. S. (2009). Antioxidant activity and ultra-performance LC-electrospray ionization-quadrupole time-of-flight mass spectrometry for phenolics-based fingerprinting of Rose species: Rosa damascena, Rosa bourboniana and Rosa brunonii. Food and chemical toxicology, 47(2), 361-367.
  • Ouerghemmi, S., Sebei, H., Siracusa, L., Ruberto, G., Saija, A., Cimino, F., & Cristani, M. (2016). Comparative study of phenolic composition and antioxidant activity of leaf extracts from three wild Rosa species grown in different Tunisia regions: Rosa canina L., Rosa moschata Herrm. and Rosa sempervirens L. Industrial Crops and Products, 94, 167-177.
  • Shikov, V., Kammerer, D. R., Mihalev, K., Mollov, P., & Carle, R. (2012). Antioxidant capacity and colour stability of texture-improved canned strawberries as affected by the addition of rose (Rosa damascena Mill.) petal extracts. Food research international, 46(2), 552-556.

Determination of Antioxidant Properties of Dry Rose Tea

Year 2017, Volume: 4 Issue: 3, Special Issue 2, 384 - 390, 20.12.2017
https://doi.org/10.21448/ijsm.374630

Abstract

The
rose takes part the fragrant plant section used in the field of medicinal and
aromatic plants. It has an important role in food, perfumery and cosmetic
industry. For this purpose, tea made by using 3 different dried bud roses and 3
different dried rose leaf purchased in Isparta and İzmir, were investigated in
terms of antioxidant properties. The roses were kept in boiled water at 98 °C
for 5 minutes and filtered at the end of the time. Total phenolic content by
Folin-Ciocalteu method, antioxidant capacity by TEAC method and total flavonoid
determination were done in the samples which arrived at room temperature. When
the results of the analyses were examined, the total amount of phenolic
material 5,24-166,36 mg GAE/200 mL tea, the total amount of flavonoids
2,02-14,83 mg CE/200 mL tea and the antioxidant capacity values 0.64-10.78 μM
trolox /200 mL tea were found. In all analyzes, dry bud results were found to
be lower than dry leaves. In addition, there was a statistically significant
difference between the varieties (p˂0.05). Besides its pleasant smell and
comfortable drink, it also has antioxidant properties that rose tea can be an
alternative to other herbal teas, it is thought that the consumption can be
widespread and the usage areas can be expanded with the works to be done.

References

  • Arslan, N., Baydar, H., Kızıl, S., Karık, Ü., Şekeroğlu, N., & Gümüşçü, A. Tibbi Aromatik Bitkiler Üretiminde Değişimler ve Yeni Arayişlar.
  • Anon. (2017). Retrieved from: http://oran.org.tr/materyaller/Editor/document/ PlanlamaBirimi/ Dokmerkezi/Tıbbi%20Aromatik%20Bitkiler.pdf.
  • Faydaoğlu, E., & Sürücüoğlu, M. S. (2011). Geçmişten günümüze tıbbi ve aromatik bitkilerin kullanılması ve ekonomik önemi. Kastamonu Üniversitesi Orman Fakültesi Dergisi, 11(1), 52-67.
  • Jabbarzadeh, Z., & Khosh-Khui, M. (2005). Factors affecting tissue culture of Damask rose (Rosa damascena Mill.). Scientia horticulturae, 105(4), 475-482.
  • Bardakçi, B. (2006). Isparta Bölgesindeki Gül Yağinin Kimyasal Içeriğinin Gc-Ms ve FTIR Spektroskopisi Tekniği ile Incelenmesi. SDÜ Fen Dergisi, 1(1).
  • Ulusoy, S., Boşgelmez-Tınaz, G., & Seçilmiş-Canbay, H. (2009). Tocopherol, carotene, phenolic contents and antibacterial properties of rose essential oil, hydrosol and absolute. Current microbiology, 59(5), 554.
  • Demircioğlu, H. (2010). Kesme gülde (Rosa hybrida first red) farklı 1-mcp dozu uygulamalarının ve farklı depolama koşullarının vazo ömrü üzerine etkiler (Yayımlanmamış Yüksek Lisans Tezi). Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Adana Türkiye.
  • Awale, S., Tohda, C., Tezuka, Y., Miyazaki, M., & Kadota, S. (2011). Protective effects of Rosa damascena and its active constituent on Aβ (25–35)-induced neuritic atrophy. Evidence-based complementary and alternative medicine, 2011.
  • Boskabady, M. H., Shafei, M. N., Saberi, Z., & Amini, S. (2011). Pharmacological effects of Rosa damascena. Iranian Journal of Basic Medical Sciences, 14(4), 295.
  • Gholamhoseinian, A., Fallah, H., Sharifi-far, F., & Mirtajaddini, M. (2008). The inhibitory effect of some Iranian plants extracts on the alpha glucosidase. Iranian journal of basic medical sciences, 11(1), 1-9.
  • Cemeroğlu, B. S. (2013). Meyve ve Sebze İşleme Teknolojisi Cilt1. Nobel Akademi. 728p.
  • Şener, D. (2012). Isparta gülü (Rosa Damascena Mıller) ve bazı ürünlerinin antioksidan kapasiteleri ve fizikokimyasal özelliklerinin belirlenmesi (Yayımlanmamış Yüksek Lisans Tezi). Atatürk Üniversitesi Fen Bilimleri Enstitüsü Erzurum, Türkiye.
  • Kaya, B. (2009). Alchemılla l. (rosaceae) cinsi türlerinde flavonoid bileşiklerinin tayin edilmesi ve bu bileşiklerin taksonomik olarak kullanılması (Yayımlanmamış Doktora Tezi). Kırıkkale Üniversitesi Fen Bilimleri Enstitüsü, Kırıkkale Türkiye.
  • Shafei, M. N., Rakhshandah, H., & Boskabady, M. H. (2010). Antitussive effect of Rosa damascena in guinea pigs. Iranian Journal of Pharmaceutical Research, 231-234.
  • Rakhshandah, H., & Hosseini, M. (2006). Potentiation of pentobarbital hypnosis by Rosa damascena in mice.
  • Rakhshandah, H., Hosseini, M., & Dolati, K. (2010). Hypnotic effect of Rosa damascena in mice. Iranian Journal of Pharmaceutical Research, 181-185.
  • Çolak, H., & Ulusoy, B. (2005). Bitkisel Orijinli Gıdalarda Bulunan Bazı Doğal Antioksidan Maddeler ve Etkileri. Gıda ve Yem Bilimi Teknolojisi Dergisi, (8).
  • Çağındı, Ö. (2016). Mikrodalga Uygulamasının Kırmızı Üzüm Suyunun Antosiyanin İçeriği ile Bazı Fizikokimyasal Özellikleri Üzerine Etkisi. Akademik Gıda, 14(4), 356-361
  • Rodríguez, M. M., Rodriguez, A., & Mascheroni, R. H. (2015). Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish‐Dried by Hot Air. Journal of food processing and preservation, 39(6), 2647-2662.
  • Sanchez-Moreno, C. (2002). Methods used to evaluate the free radical scavenging activity in foods and biological systems. Revista de Agaroquimica y Tecnologia de Alimentos, 8(3), 121-137.
  • Cemeroğlu, B. (2007). Gıda Analizleri, Gıda Teknolojisi Derneği Yayınları, 535s.
  • Baydar, N. G., & Baydar, H. (2013). Phenolic compounds, antiradical activity and antioxidant capacity of oil-bearing rose (Rosa damascena Mill.) extracts. Industrial Crops and Products, 41, 375-380.
  • Ercisli, S. (2007). Chemical composition of fruits in some rose (Rosa spp.) species. Food chemistry, 104(4), 1379-1384.
  • Kumar, N., Bhandari, P., Singh, B., & Bari, S. S. (2009). Antioxidant activity and ultra-performance LC-electrospray ionization-quadrupole time-of-flight mass spectrometry for phenolics-based fingerprinting of Rose species: Rosa damascena, Rosa bourboniana and Rosa brunonii. Food and chemical toxicology, 47(2), 361-367.
  • Ouerghemmi, S., Sebei, H., Siracusa, L., Ruberto, G., Saija, A., Cimino, F., & Cristani, M. (2016). Comparative study of phenolic composition and antioxidant activity of leaf extracts from three wild Rosa species grown in different Tunisia regions: Rosa canina L., Rosa moschata Herrm. and Rosa sempervirens L. Industrial Crops and Products, 94, 167-177.
  • Shikov, V., Kammerer, D. R., Mihalev, K., Mollov, P., & Carle, R. (2012). Antioxidant capacity and colour stability of texture-improved canned strawberries as affected by the addition of rose (Rosa damascena Mill.) petal extracts. Food research international, 46(2), 552-556.
There are 26 citations in total.

Details

Primary Language English
Subjects Structural Biology
Journal Section Articles
Authors

Dilay Kart This is me

Özlem Çağındı

Publication Date December 20, 2017
Submission Date May 4, 2017
Published in Issue Year 2017 Volume: 4 Issue: 3, Special Issue 2

Cite

APA Kart, D., & Çağındı, Ö. (2017). Determination of Antioxidant Properties of Dry Rose Tea. International Journal of Secondary Metabolite, 4(3, Special Issue 2), 384-390. https://doi.org/10.21448/ijsm.374630
International Journal of Secondary Metabolite

e-ISSN: 2148-6905