%0 Journal Article
%T Investigation of Polyhenolic Content of Rose Hip (Rosa canina L.) Tea Extracts: A Comparative Study
%A Zeynep £¿lbay
%A Selin £¿ahin
%A £¿. £¿smail Kirba£¿lar
%J Foods
%D 2013
%I MDPI AG
%R 10.3390/foods2010043
%X 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 ¡À 0.58 mg/g DM. Regarding the phenolic content, the best result was achieved by the Soxhlet method through 50% MeOH mixture (59.69 ¡À 0.89 mg GAE/g DM), followed by the UAE method with water (48.59 ¡À 0.29 mg GAE/g DM).
%K extraction effect
%K Rosa canina L.
%K soxhlet method
%K total phenol content
%K ultrasound-assisted extraction
%U http://www.mdpi.com/2304-8158/2/1/43