Determination of some bioactive components of Rosa pimpinellifolia L. added black tea

In this study, black rosehip (Rosa pimpinellifolia L.) fruit, which is found naturally in Bayburt province, was dried and added to black tea. By using hot and cold infusion methods, pure black rosehip tea, pure black tea and fruit added black tea samples were prepared. Then, antioxidant properties and total flavonoid, total monomeric anthocyanin, ascorbic acid, malic acid and glucose contents of the obtained tea samples were determined. In addition, total phenolic content and polyphenol content (by LC-MS/MS) and some physicochemical properties were determined. Additionally, the tea samples were subjected to sensory analysis. According to the results, the L*, a* and b* values of the cold infusion method for all tea samples and the hot infusion method had a significant (p<0.01) effect on the a* and b* values. In addition, black tea, black rosehip fruit tea, fruit tea samples and the form of infusion have a very significant effect on vitamin C, malic acid and glucose, total phenolic substance, CUPRAC and FRAP values, total monomeric anthocyanin and total flavonoid amounts, phenolic acid components. It was determined that it has a very important effect on the concentration except chlorogenic acid (p<0.01). As a result, new tea samples obtained by adding black rosehip to black tea are thought to be a useful alternative beverage by enriching in terms of antioxidant capacity, total phenolic substance, total anthocyanin, total flavonoid and phenolic component profile.