Tisane is a fruit or herbal infusion, commonly referred to as herbal tea. These products are consumed as part of a balanced diet, which is closely related to the trend of a healthier lifestyle. In this work, tisanes prepared from rosehip (R), and herbal mixtures containing rosehip/hibiscus flowers (R/H) and rosehip/hibiscus flowers/saffron (R/H/S) were studied. Rosehip was dried by the convective drying method at 40, 50 and 60 °C. Total phenolic content (TPC), total flavonoid content (TFC), total flavonol content (TFlC), total anthocyanin content (TAC), antioxidant properties (DPPH^∙ and ABTS^∙+ assays) and in vitro inhibitory potential toward α-amylase of tisanes were examined. The highest TPC (based on dry weight (dw)) was measured in tisane obtained from rosehip dried at 60 °C (37.84 mg GAE/g dw). Tisanes prepared from a R/H/S mixture had the highest values of TFC (4.66–6.13 mg QUE/g dw), TFlC (2.67–3.98 mg QUE/g dw) and TAC (1.35–2.27 mg Cy 3-glc/g dw). The highest DPPH^∙ scavenging activity (53.42 mg TE/g dw) was measured in rosehip (dried at 60 °C) tisane, whereas tisane prepared from a rosehip (dried at 60 °C)/hibiscus mixture expressed the best ABTS^∙+ scavenging activity (107.44 mg TE/g dw). All tisane samples expressed high inhibitory potential toward α-amylase, with the highest activity of 85.03% and 89.90%, measured for tisanes prepared from rosehip/hibiscus flowers mixture (rosehip dried at 50 and 60 °C, respectively).

Rosehip seeds represent the food industry waste material, in the production of marmalade, jam, beverages, jelly, syrup, tea, etc. Agri-food wastes are rich in bioactive compounds and nutrients that can add value to different fields of agriculture and food production. The aim of this study was to assess the chemical composition of seeds from Rosa canina L. hips, with the focus on the seed oil fatty acid profile. In this respect, the analytical methods in situ Raman spectroscopy (RS) and gas chromatography (GC) were used. Fatty acids in the form of methyl esters (FAMEs) were analyzed by gas chromatography with a flame ionization detector (GC/FID). Raman spectra showed the presence of lipids, fatty acids, polyphenolics and saccharides (including cellulose) as the predominant classes of compounds in seeds. Bands at 1266, 1328, 1369 and 1655 cm⁻¹ were associated with lipids and unsaturated fatty acids (UFAs). The spectra also indicated cis isomers in the lipid fraction. Seeds contained 5.6% of oil, and GC analysis confirmed the presence of UFAs linoleic acid (ω-6) and α-linolenic acid (ω-3) (29.72 and 4.20%, respectively). Raman spectroscopy was applied as a fast and non-destructive analytical method for the chemical evaluation of rosehip seeds. The results of the GC analysis show that rosehip seeds are a good source of nutritionally valuable fatty acids that might be utilized in products specified as functional foods.