Sindi, HA, Marshall, LJ and Morgan, MRA (2014) Comparative chemical and biochemical analysis of extracts of Hibiscus sabdariffa. Food Chemistry, 164. 23 - 29. ISSN 0308-8146
Abstract
Hibiscus sabdariffa extracts have attracted attention because of potentially useful bioactivity. However, there have been no systematic studies of extraction efficiencies of H. sabdariffa. The nature of extracts used in different studies has varied considerably, making comparisons difficult. Therefore, a systematic study of extracts of H. sabdariffa made with different solvents was carried out using water, methanol, ethyl acetate and hexane in the presence/absence of formic acid, using different extraction times and temperatures. The extracts were analysed for total polyphenol content, antioxidant capacity using DPPH, FRAP and TEAC assays, and specific anthocyanins were determined using HPLC and LC-MS. The results showed the highest antioxidant capacities were obtained by extracting using water, with or without formic acid, for 10 min at 100 °C. These extracts provided the highest concentrations of cyanidin 3-sambubioside and delphinidin 3-sambubioside. It will be important to use extraction conditions giving optimal extraction efficiencies for subsequent bioactivity experiments.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | (c) 2014 Elsevier Ltd. All rights reserved.This is an author produced version of a paper published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy |
Keywords: | Hibiscus sabdariffa; Antioxidant capacity; TEAC; DPPH; FRAP; Total polyphenols; Solvent extraction; Anthocyanins; Cyanidin 3-sambubioside; Delphinidin 3-sambubioside |
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: | 07 Oct 2015 15:29 |
Last Modified: | 17 Jan 2018 02:22 |
Published Version: | http://dx.doi.org/10.1016/j.foodchem.2014.04.097 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodchem.2014.04.097 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:89605 |