文章基本信息

标题：Investigation of Polyhenolic Content of Rose Hip (Rosa canina L.) Tea Extracts: A Comparative Study
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作者：Zeynep İlbay ; Selin Şahin ; Ş. İsmail Kirbaşlar 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2013
卷号：2
期号：1
页码：43-52
DOI：10.3390/foods2010043
语种：English
出版社：MDPI Publishing
摘要：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).
关键词：extraction effect; Rosa canina L.; soxhlet method; total phenol content; ultrasound-assisted extraction