ArticleJournal of food science and technology2017
Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology.
Article in Journal of food science and technology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed.
- Mineral infusion andFrontiers in nutrition · 2026Article
- Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa's Production Coproducts.Foods (Basel, Switzerland) · 2023Article
- Effect ofACS omega · 2023Article
- Reducing the Flocculation of Milk Tea Using Different Stabilizers to Regulate Tea Proteins.Foods (Basel, Switzerland) · 2023Article
- Bioavailability of Rosehip (Foods (Basel, Switzerland) · 2022Article
- The Impact of Dietary Supplementation of Whole Foods and Polyphenols on Atherosclerosis.Nutrients · 2020Review
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the antioxidant properties of rosehip tea beverage. The ascorbic acid content, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP) of rosehip tea beverage were analysed. A two-factor and three-level central composite design was applied to evaluate the effects of the variables on the responses. The best quadratic models were obtained for all responses. The generated models were validated under the optimal conditions. At the optimal conditions, the rosehip tea beverage had 3.15 mg 100 mL
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