Determination of Antioxidant Properties of Dry Rose Tea

Year 2017, Volume: 4 Issue: 3, Special Issue 2, 384 - 390, 20.12.2017

Dilay Kart Özlem Çağındı

https://doi.org/10.21448/ijsm.374630

Cited By: 4

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.

Keywords

Antioxidant capacity, tea, phenolic substance, rose

Determination of Antioxidant Properties of Dry Rose Tea

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.

Keywords

Antioxidant capacity, tea, phenolic substance, rose

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