Javad Aliakbarlu - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
Shadieh Mohammadi - Department of Environmental Health engineering, Kurdistan University of Medical Science, Kurdistan, Iran
Saeed Dehestaniathar - Environmental Health Research Center, Research Institute for Health Development, Kurdistan University of Medical Sciences, Sanandaj, Iran|Department of Environmental Health Engineering, Faculty of Health, Kurdistan University of Medical Sciences,
Surur Khalili Sadaghiani - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

The health benefits of green and black tea are mainly associated with their antioxidant potential and phenolic compounds. The present study aimed to evaluate the effects of dried rose petals (Rosa damascena) on the antioxidant capacity of green and black tea. Antioxidant capacities of tea and rose infusions were assessed using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 2-azinobis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging. In the DPPH method, various concentrations of rose increased the radical scavenging activity of green tea, while the higher concentrations (2 g) negatively influenced the radical scavenging activity of black tea. In the ABTS assay, lower concentrations of rose (0.5 and 1 g) significantly increased the antioxidant activity of green tea. Moreover, various concentrations of rose enhanced the ABTS radical scavenging activity of black tea. According to the results, higher concentrations of rose decreased the DPPH radical scavenging activity of black tea, while the lower concentrations exerted synergistic antioxidant effects on the ABTS radical scavenging activity of green tea.

Rose, Antioxidant activity, Tea