By‐product from decoction process of Hibiscus sabdariffa L. calyces as a source of polyphenols and dietary fiber

Abstract

The decoction process extracted some soluble carbohydrates, ash and some extractable polyphenols. The DF content changed in the dried residues, which could be considered as high-DF materials with a high proportion of soluble DF (∼20% of total DF) and considerable antioxidant capacity. These by-products could be used as an antioxidant DF source.

Effect of re-extraction parameters and drying temperature on the antioxidant properties and dietary fiber of Red sorrel (Hibiscus sabdariffa L.) calyces residues

“…TDF represented 6.15% of H. sabdariffa calyces powder. This value, which is less than that was reported for some cereals, oilseed, vegetables and fruit processing by-products and algae (Elleuch et al, 2011), is not in accordance with those reported by Sayergo-ayerdi et al (2012) for dried hibiscus calyces (369.6 ± 17.5-389.2 ± 12.8 g kg −1 dry basis).…”

“…The H. sabdariffa calyces powder had a low moisture content of 8.33 ± 0.17% similar to those of cereals and their commercial derivate (Sangronis and Rebolledo, 1993), but lower than those reported by Sayergo-ayerdi et al (2012) for dried red sorrel calyces. The ash content, TPC and TFC of the red sorrel calyces in the present study were 8.092 ± 0.081%, 32.893 ± 0.319, and 18.346 ± 0.322 g kg -1 dry matters, respectively.…”

“…Sayergo-ayerdi et al (2012) evaluated the antioxidant capacity and dietary fiber content of decoction residues of 4 varieties of H. sabdariffa L. calyces after a single extraction step at 100 • C. They obtained a TEAC value ranging between 221.4 ± 3.9 and 303.3 ± 17.5 mol Trolox equivalent for the ABTS free radical scavenging and total dietary fiber content of 407.4-457.0 g kg −1 dry matter (1:20 calyces/water ratio). However, high temperatures, which can lead to the degradation of anthocyanins, are not required to achieve high extraction yield.…”

“…Very few studies are reported on the value addition of the residue after extraction, especially for food application. The residue of the calyces after the extraction is reported to be a good source of dietary fiber (Sayergo-ayerdi et al, 2012). In this respect, the present study was undertaken with an objective to investigate the effect of the re-extraction procedure at low temperature on the quality of H. sabdariffa L. calyces residues as potential industrial source of dietary fiber (DF) and antioxidants (phenolic compound such as anthocyanins).…”

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

“…The first are reputedly rich in anthocyanins and other phenolic compounds (and thus possess good colouring and antioxidant properties), while the latter have a high organic acid content, resulting in beverages with intense sourness, a sensory characteristic much appreciated by locals (Cisse, Dornier, Sakho, MarDiop, et al, 2009). Indeed, the colouring, flavouring and thickening properties of hibiscus calyces have been shown to derive largely from their distinctive phenolic, organic acid and pectin composition (Fernández-Arroyo et al, 2011;Ramírez-Rodrigues, Plaza, Azeredo, Balaban, & Marshall, 2011;Sáyago-Ayerdi, Velázquez-López, Montalvo-González, & Goñi, 2014).…”