Jump to main content
Jump to site search

Issue 4, 2019
Previous Article Next Article

Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa)

Author affiliations

Abstract

Different external factors influence the chemical characteristics of natural products, varying according to the geographic origin. The present study determined the nutritional and chemical composition of Hibiscus sabdariffa L. dried calyces (Guinea-Bissauan origin), as well as the phenolic composition, antioxidant, anti-inflammatory, cytotoxicity and antimicrobial activity of its infusion and hydroethanolic extracts. Among the chemical components, glucose and quinic acid showed the major concentration for sugars and organic acids, respectively. Palmitic acid and α-tocopherol were the most abundant lipophilic compounds. The individual phenolic compounds were analysed through HPLC-DAD-ESI/MS. Thirteen compounds were identified in the hydroethanolic extract, while twelve were identified in the infusion, 3-O-caffeoylquinic acid being the major non-anthocyanin compound. Three anthocyanins were identified, delphinidin-3-O-sambubioside being the most abundant. Both extracts showed promising results in all the bioactive assays. This study exhibited the beneficial properties of H. sabdariffa and also emphasized the potential applications of this plant in different industrial sectors.

Graphical abstract: Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa)

Back to tab navigation

Publication details

The article was received on 12 Feb 2019, accepted on 19 Mar 2019 and first published on 20 Mar 2019


Article type: Paper
DOI: 10.1039/C9FO00287A
Citation: Food Funct., 2019,10, 2234-2243

  •   Request permissions

    Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa)

    I. Jabeur, E. Pereira, C. Caleja, R. C. Calhelha, M. Soković, L. Catarino, L. Barros and I. C. F. R. Ferreira, Food Funct., 2019, 10, 2234
    DOI: 10.1039/C9FO00287A

Search articles by author

Spotlight

Advertisements