Chemistry and Quality of Hibiscus (Hibiscus sabdariffa) for Developing the Natural‐Product Industry in Senegal

Abstract

The objectives of this study were to assess and improve the quality of the hibiscus calyces from Senegal over 2 production seasons (2004 to 2005), to develop and adapt new procedures for the determination of hibiscus anthocyanins and analysis of the 2 major ones, delphinidin-3-sambubioside and cyanidin-3-sambubioside. The foreign matter, total ashes, and acid insoluble ashes showed that the calyces harvested in 2005 were produced following hygienic practices, while the color assessment of the calyces and analysis of hibiscus active principles also showed higher amounts of anthocyanins in 2005. A protocol to measure anthocyanins by pH-differential UV-Vis spectrophotometry was adapted to measure the hibiscus anthocyanins from a water extract. The spectrophotometric method for quantitation of total anthocyanins showed a close correlation (r(2)= 0.82) when compared with the HPLC method, suggesting the use of the colorimetric method in quality control programs as an affordable alternative method to assess anthocyanin content in hibiscus. New and raised standards for the cleanliness and active principle content in hibiscus are also proposed. This study demonstrated that the implementation of a quality control program and the application of agricultural good practices in the production and processing of hibiscus calyces can lead to higher quality natural plant products.

Phenolic compounds of Hibiscus sabdariffa and influence of organic residues on its antioxidant and antitumoral properties

“…According to Juliani et al (2009), the total content of anthocyanins (by HPLC) in calyces of H. sabdariffa varies a The values represent means of triplicate measurements; b IC 50 = concentration for 50% inhibition of DPPH remaining. The means followed by same letter in column do not differ based on the Tukey test (p < 0.05).…”

Selecting ultrafiltration and nanofiltration membranes to concentrate anthocyanins from roselle extract (Hibiscus sabdariffa L.)

“…Many edible plants are sources of anthocyanins (Mazza, 2000;Mertz, Cheynier, Gunata, & Brat, 2007;Prodanov, Dominguez, Blazquez, Salinas, & Alonso, 2005;Reyes & Cisneros-Zevallos, 2007), including the calyces of roselle (Hibiscus sabdariffa L.) Du & Francis, 1973;Wong, Yusof, Ghazali, & Che-Man, 2002). Several authors have confirmed that H. sabdariffa is a good source of dietary antioxidants, with its calyces containing amounts of anthocyanins as high as 2.5 g 100 g − 1 DW (Aurelio, Edgardo, & NavarroGalindo, 2008;Juliani et al, 2009). The calyces contain two major anthocyanins: delphinidin 3-xylosylglucoside (also called delphinidin 3-sambubioside or hibiscin) and cyanidin 3-xylosylglucoside (also called cyanidin 3-sambubioside or gossypicyanin).…”

Roselle calyces (Hibiscus sabdariffa), an alternative to the food and beverages industries: a review

“…The red and burgundy calyces are used for obtaining aqueous extracts to prepare refreshing drinks; green calyces are used to prepare soups with vegetables (Babalola et al 2001). The economic interest of Roselle varieties lies in their dried calyces which are used worldwide in the production of beverages, jellies, sauces, liqueurs, wines, and preserves; it is also used as a source of natural dye for foods due to the presence of anthocyanins (Juliani et al 2009). The manufacturing of Roselle calyces based products and its extracts could be a promising alternative for the food and beverage industries.…”