Quantification of phenolic compounds, antioxidant power and sugar content in commercial products based on Hibiscus sabdariffa L.

Authors

  • Denise Rocha Ramos Barbosa Universidade Federal do Tocantins
  • Daiara Federal University of Tocantins
  • Thássia Federal University of Tocantins
  • Rodolfo Federal University of Tocantins

DOI:

https://doi.org/10.20873/uftv7-7770

Abstract

In this study, infused teas and soluble extract of H. sabdariffa L. from three brands resold in Palmas/TO, were used to evaluate the levels of phenols, flavonoids, tannins (total and condensed) and monomeric anthocyanins, as well as antioxidant power and sugars (reducing and non-reducing). For the evaluations, the Folin-Ciocalteu colorimetric method was used for total phenols and flavonoids, total tannins by casein complexation and condensates by the butanol-HCL method. The quantification of monomeric anthocyanins was performed by differential pH method and antioxidant power with ferricyanide, free radical sequestration by 2,2-diphenyl-1picril-hydrazine and sugars with 3-5 dinitrosalicylic acid. Data were analyzed using descriptive statistics. We found that the hibiscus teas by infusion presented the highest amounts of total phenols, flavonoids, total and condensed tannins and anthocyanins. The infusions also showed higher antioxidant power. However, the soluble extracts showed higher amounts of sugars, which demonstrates that using parts of the plant, precisely its dry chalice preserves the beneficial and medicinal properties of this herb.

Keywords: Bioactive compounds, Hibiscus, Antioxidant potential.

 

Author Biographies

Daiara, Federal University of Tocantins

In this study, infused teas and soluble extract of H. sabdariffa L. from three brands resold in Palmas/TO, were used to evaluate the levels of phenols, flavonoids, tannins (total and condensed) and monomeric anthocyanins, as well as antioxidant power and sugars (reducing and non-reducing). For the evaluations, the Folin-Ciocalteu colorimetric method was used for total phenols and flavonoids, total tannins by casein complexation and condensates by the butanol-HCL method. The quantification of monomeric anthocyanins was performed by differential pH method and antioxidant power with ferricyanide, free radical sequestration by 2,2-diphenyl-1picril-hydrazine and sugars with 3-5 dinitrosalicylic acid. Data were analyzed using descriptive statistics. We found that the hibiscus teas by infusion presented the highest amounts of total phenols, flavonoids, total and condensed tannins and anthocyanins. The infusions also showed higher antioxidant power. However, the soluble extracts showed higher amounts of sugars, which demonstrates that using parts of the plant, precisely its dry chalice preserves the beneficial and medicinal properties of this herb.

Keywords: Bioactive compounds, Hibiscus, Antioxidant potential.

Thássia, Federal University of Tocantins

In this study, infused teas and soluble extract of H. sabdariffa L. from three brands resold in Palmas/TO, were used to evaluate the levels of phenols, flavonoids, tannins (total and condensed) and monomeric anthocyanins, as well as antioxidant power and sugars (reducing and non-reducing). For the evaluations, the Folin-Ciocalteu colorimetric method was used for total phenols and flavonoids, total tannins by casein complexation and condensates by the butanol-HCL method. The quantification of monomeric anthocyanins was performed by differential pH method and antioxidant power with ferricyanide, free radical sequestration by 2,2-diphenyl-1picril-hydrazine and sugars with 3-5 dinitrosalicylic acid. Data were analyzed using descriptive statistics. We found that the hibiscus teas by infusion presented the highest amounts of total phenols, flavonoids, total and condensed tannins and anthocyanins. The infusions also showed higher antioxidant power. However, the soluble extracts showed higher amounts of sugars, which demonstrates that using parts of the plant, precisely its dry chalice preserves the beneficial and medicinal properties of this herb.

Keywords: Bioactive compounds, Hibiscus, Antioxidant potential.

Rodolfo, Federal University of Tocantins

In this study, infused teas and soluble extract of H. sabdariffa L. from three brands resold in Palmas/TO, were used to evaluate the levels of phenols, flavonoids, tannins (total and condensed) and monomeric anthocyanins, as well as antioxidant power and sugars (reducing and non-reducing). For the evaluations, the Folin-Ciocalteu colorimetric method was used for total phenols and flavonoids, total tannins by casein complexation and condensates by the butanol-HCL method. The quantification of monomeric anthocyanins was performed by differential pH method and antioxidant power with ferricyanide, free radical sequestration by 2,2-diphenyl-1picril-hydrazine and sugars with 3-5 dinitrosalicylic acid. Data were analyzed using descriptive statistics. We found that the hibiscus teas by infusion presented the highest amounts of total phenols, flavonoids, total and condensed tannins and anthocyanins. The infusions also showed higher antioxidant power. However, the soluble extracts showed higher amounts of sugars, which demonstrates that using parts of the plant, precisely its dry chalice preserves the beneficial and medicinal properties of this herb.

Keywords: Bioactive compounds, Hibiscus, Antioxidant potential.

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Published

2020-04-20

How to Cite

Rocha Ramos Barbosa, D., Rakeli Simão Boyarski, D., Fernandes Santana de Macena, T., & Castilho Clemente, R. (2020). Quantification of phenolic compounds, antioxidant power and sugar content in commercial products based on Hibiscus sabdariffa L. DESAFIOS - Revista Interdisciplinar Da Universidade Federal Do Tocantins, 7(2), 108–123. https://doi.org/10.20873/uftv7-7770

Issue

Vol. 7 No. 2 (2020)

Section

Artigos

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