Ifie, I, Marshall, LJ, Ho, P orcid.org/0000-0002-2533-0183 et al. (1 more author) (2016) Hibiscus sabdariffa (Roselle) Extracts and Wine: Phytochemical Profile, Physicochemical Properties, and Carbohydrase Inhibition. Journal of Agricultural and Food Chemistry, 64 (24). pp. 4921-4931. ISSN 0021-8561
Abstract
Three varieties of Hibiscus sabdariffa were analyzed for their phytochemical content and inhibitory potential on carbohydrate-digesting enzymes as a basis for selecting a variety for wine production. The dark red variety was chosen as it was highest in phenolic content and an aqueous extract partially inhibited α-glucosidase (maltase), with delphinidin 3-O-sambubioside, cyanidin 3-O-sambubioside, and 3-O-caffeoylquinic acid accounting for 65% of this activity. None of the varieties significantly inhibited α-amylase. Regarding Hibiscus sabdariffa wine, the effect of fermentation temperature (20 and 30 °C) on the physicochemical, phytochemical, and aroma composition was monitored over 40 days. The main change in phytochemical composition observed was the hydrolysis of 3-O-caffeolquinic acid and the concomitant increase of caffeic acid irrespective of fermentation temperature. Wine fermented at 20 °C was slightly more active for α-glucosidase inhibition with more fruity aromas (ethyl octanoate), but there were more flowery notes (2-phenylethanol) at 30 °C.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2016, American Chemical Society. This document is the Accepted Manuscript version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry, American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see:http://dx.doi.org/10.1021/acs.jafc.6b01246 |
Keywords: | aroma compounds; carbohydrases; fermentation; Hibiscus sabdariffa; phytochemicals; roselle wine |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 14 Jun 2016 12:01 |
Last Modified: | 30 Jun 2017 16:57 |
Published Version: | http://dx.doi.org/10.1021/acs.jafc.6b01246 |
Status: | Published |
Publisher: | American Chemical Society |
Identification Number: | 10.1021/acs.jafc.6b01246 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:100684 |