Rosa rubiginosa and Fraxinus oxycarpa herbal teas: characterization of phytochemical profiles by liquid chromatography-mass spectrometry, and evaluation of the antioxidant activity

Abstract

The consumption of infusions and herbal teas has always been an important part of folk medicine. As a result, the study of their (bio)chemical properties and composition is important. In this work, the phytochemical profile and antioxidant activity of Rosa rubiginosa and Fraxinus oxycarpa herbal teas are reported for the first time. Their chemical profiles were evaluated by high-performance liquid chromatography with electrospray ionization mass spectrometric detection (HPLC-ESI-MSⁿ), as well as by their total phenolic and flavonoid content. The highest percentage of compounds in the extracts of Rosa rubiginosa corresponded to phenolic acids and flavonoids, whereas coumarins and secoiridoids were dominant in Fraxinus oxycarpa extracts. The antioxidant activities were evaluated by the in vitro antioxidant assays DPPH and ABTS. Comparing both samples, Fraxinus oxycarpa presented the highest antioxidant activity. This study can contribute to a better understanding of the nutritional and health-promoting properties of uncommon herbal teas.