Effects of Cold and Hot Infusions on Antioxidant Activities of Rosehip Tea Bag

In this study, the antioxidant activity values of infusions at different temperatures of thecommercially sold rosehip tea bag. To determine the effect of different infusion temperatures onantioxidant activity, 7 different temperatures (0, 15, 30, 45, 60, 75, 90°C) also including coldinfusions temperatures were selected. Infusions of the rosehip tea bags were prepared with packageddrinking water for 5 minutes (recommended time in tea bag packaging) at these temperatures.Antioxidant activity values of the infused extracts were determined by antioxidant activitydetermination methods: TPC (Total Phenolic Compound), CUPRAC (Cu (II) Ion ReducingAntioxidant Capacity), FRAP (Iron (III) Ion Reducing Antioxidant Power) and ABTS•+(2.2-azinobis- (3-ethylbenzothiazoline-6-sulphonic acid)) radical scavenging assay. According to theresults obtained by the antioxidant determination methods, the highest and lowest activity valuesfor TPC, FRAP and ABTS were measured at 90°C and 0°C, respectively, and a positive correlationwas found between temperature and antioxidant activity values. Contrary to the activity valuesdetermined in these methods, in the CUPRAC method, the highest and the lowest activity value wasmeasured at 45°C and 90 °C, respectively. As determined in the CUPRAC method, infusions ofrosehip tea at low temperatures may provide an advantage in terms of the solubility of somephenolics that can be denatured at high temperatures. In addition, rosehip tea infusions at lowertemperatures will contribute to lower energy costs.