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Bioactive compounds in water extracts prepared from rosehip‐containing herbal blends
Author(s) -
Petkova Nadezhda,
Ognyanov Manol,
Kirchev Mihail,
Stancheva Mihaela
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14645
Subject(s) - chemistry , decoction , food science , chlorogenic acid , antioxidant , quinic acid , fructose , herbal tea , extraction (chemistry) , traditional medicine , chromatography , organic chemistry , medicine
In this study, rosehip tea and two rosehip‐containing blends, along with their infusions and decoctions, were investigated. The first blend contained hibiscus and rosehip, while the second one was a mixture of rosehip, apple, pear, and St. John's wort. It was established that the carbohydrates were a major constituent in all samples. However, the highest protein, ash, and uronic acids content were detected in a hibiscus‐containing blend. The rosehip material exhibited the highest lipid content, while higher levels of natural pigments were determined in St. John's wort‐containing blend. The uronic acids and fructose were the major components in the rosehip extracts, while sucrose and organic acids (malic, quinic, neochlorogenic, chlorogenic acid) predominated in the hibiscus‐containing extracts. Infusions exhibited higher phenolic acid content and antioxidant activity than the decoctions. However, the decoction could be preferred as method of extraction regarding polysaccharide accumulation. Both extracts had a very low caloric value. Practical applications The results of the current study would provoke tea companies and producers to take interest in the design of a new herbal blend with modified composition and improved health benefits through a small amount of easily extractable polysaccharide‐rich herbal material. They may also recommend another appropriate method for consumers to improve the extraction of significant bioactive substances. In addition, the different forms of the water extracts, obtained from rosehip‐based tea blends, could be used directly or after proper processing as ingredients in food supplements.