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

Jabeur, Inès; Pereira, Eliana; Caleja, Cristina; Calhelha, Ricardo C.; Sokóvić, Marina; Catarino, L.; Barros, Lillian; Ferreira, Isabel C.F.R.

doi:10.1039/c9fo00287a

Cited by 29 publications

(41 citation statements)

References 38 publications

(31 reference statements)

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“…Concerning the five species found at Bandim market, the use of leaves, fruits and flowers of Adansonia digitata, Amaranthus hybridus, Hibiscus sabdariffa and Sesamum radiatum is reported in West Africa and elsewhere, and their composition and dietary characteristics have been analyzed by several authors [9,10,12,33,34,35,36,37,38]. Bombax costatum is also referenced in some studies, but the compositional data is only available for flowers and young fruits [12,39,40,41].…”

Section: Discussionmentioning

confidence: 99%

Edible Leafy Vegetables from West Africa (Guinea-Bissau): Consumption, Trade and Food Potential

Catarino

Romeiras

Bancessi

et al. 2019

Foods

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Wild Edible Plants are common in the diet of rural communities of sub-Saharan Africa. In Guinea-Bissau, West Africa, wild plant resources are widely used in human diet, but very few studies have addressed them. The aim of this study is to reveal: (1) the wild and semi-cultivated leafy vegetables consumed in Guinea-Bissau; and (2) the nutritional composition of those plants traded at the largest country market in Bissau. Our results revealed that 24 native or naturalized species with edible leaves are currently consumed by Guinea-Bissau population. Five of them were found at the market: dried leaves of Adansonia digitata, Bombax costatum and Sesamum radiatum, and fresh leaves and shoots of Amaranthus hybridus and Hibiscus sabdariffa. The analysis of the nutritional properties revealed that leaves contain a significant amount of protein (10.1–21.0 g/100 g, dry basis), high values of macronutrients and micronutrients, as well as of phenolic compounds (13.1–40.3 mg GAE/g) and a considerable antioxidant capacity (DPPH 111.5–681.9 mg Eq Trolox). Although price and availability vary among the leafy vegetables analyzed, these traditional foods appear to be a good dietary component that can contribute to food security in Guinea-Bissau and in other West African countries, as these species are widely distributed in this region.

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Section: Discussionmentioning

confidence: 99%

Edible Leafy Vegetables from West Africa (Guinea-Bissau): Consumption, Trade and Food Potential

Catarino

Romeiras

Bancessi

et al. 2019

Foods

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“…Several studies have been reported on the various constituents of different plant parts like flowers, leaves, stem, root, bark, seeds of Hibiscus sabdariffa Linn. [22,[26][27][28][29].…”

Section: Constituents Of Hibiscus Sabdariffamentioning

confidence: 99%

Phyto-chemistry and Pharmacological Activities of Hibiscus sabdariffa Linn.-A Review

Bedi

Bekele

Gure

2020

IRJPAC

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In present study the literature available on Phyto-chemistry and pharmacological activities of plant Hibiscus Sabdariffa Linn. has been studied extensively to review the scientific data in this paper. Major chemical components of the plant Hibiscus sabdariffa Linn. are steroids, hibiscin, tannins, carbohydrates and flavonoids. It is being used as herbal drink in the form of hot and cold beverages, as a flavoring agent in the food industry as it contains mallic acid, anthocyanins, ascorbic acid and minerals, especially calcium and iron. Hibiscus sabdariffa Linn. is a good antioxidant as it is rich in phenolic compounds. Hibiscus Sabdariffa Linn. is being used in the treatment of various diseases like liver, renal, neurological, diabetes, cardiovascular and cancer. It is one of the most important constituents among the widely used herbal formulations as it has wide ethno medicinal use. Leaves of this plant are used orally for the treatment of stomachic and as an emollient externally. They are mainly used as ant-diuretic and anthelmentic. Its decoction is used in the treatment of cough and high blood pressure.

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“…The inflammatory activities were ascribed to the phenolic compounds, especially the flavonoids (gossypetin, hibiscetin, quercetin, and sabdaretin), in the extract. Similarly, [102] ascribed the potent anti-inflammatory effects of HS extracts to the phenolic acids, especially trans 3-O-caffeoylquinic acid. However, in an earlier study, [103] documented that HS extract performed poorly when compared to aqueous extracts of Acacia nilotica in the inhibiting (reduction of paw oedema) effect on a carrageenan-induced paw.…”

Section: Anti-inflammatory Effectsmentioning

confidence: 99%

“…The authors concluded that extracts of HS were effective at all tested concentrations in inhibiting the growth of bacteria, and thus could be used as a source of bioactive compounds as well as a biocidal agent. Recently, [102] showed the biocidal activities of HS extracts (hydroethanolic and infusion extracts) on various important bacterial and fungal species. They found a higher minimum inhibitory concentration (MICs) against Micrococcus flavus, S. aureus, Listeria monocytogenes, P. aeruginosa, and Salmonella typhimirium in both extracts.…”

Section: Biocidal Activitiesmentioning

confidence: 99%

“…The authors concluded that aqueous extracts caused an increase in serum creatinine whereas 50% ethanol had profound effects on liver function enzymes (biomarkers for liver damage) and creatinine levels [128]. In a recent study, [102] observed that hydroethanolic extract of HS had a significant toxicity effect on cervical carcinoma cells (HeLa; 250 ± 13 GI 50 ) compared to an infusion extract (321 ± 9 GI 50 ). Moreover, the hydroethanolic extract also showed substantial activity (321 ± 9 GI 50 ) against hepatocellular carcinoma (HepG2) compared to an infusion extract (>400 GI 50 ).…”

Section: Toxicological Aspectmentioning

confidence: 99%

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Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties

Adadi

Kanwugu

2020

Beverages

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Sorghum beer (pito) is an indigenous alcoholic beverage peculiar to northern Ghana and parts of other West African countries. It is overwhelmed with calories, essential amino acids (such as lysine, etc.), B-group vitamins, and minerals. In recent years, there has been a growing demand for highly flavoured yet functional pito in Ghana; however, the local producers lack the prerequisite scientific expertise in designing such products. We propose the utilization of Tetrapleura tetraptera (TT) and Hibiscus sabdariffa (HS) as cheap and readily available materials in designing functional flavoured pito. The addition of TT and HS would not alter the fermentation profile but rather augment the starter with nutrients, thus improving the fermentation performance and shelf life of the final pito. In vitro and in vivo studies provide substantive evidence of antioxidant, nephro-and hepato-protective, renal/diuretic effect, anticholesterol, antidiabetic, and antihypertensive effects among others of the TT and HS, hence enriching the pito with health-promoting factors and consequently boosting the health of the consumer. Herein, we summarise the phytochemical, biological, pharmacological, and toxicological aspects of TT and HS as well as the technology involved in brewing the novel bioactive-flavoured pito. In addition, we also report the incidence of heavy metal in conventional pito.

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

Abstract: Hibiscus sabdariffa L. exhibited beneficial properties and represents a promising species for food applications.

Cited by 29 publications

References 38 publications

Edible Leafy Vegetables from West Africa (Guinea-Bissau): Consumption, Trade and Food Potential

Edible Leafy Vegetables from West Africa (Guinea-Bissau): Consumption, Trade and Food Potential

Phyto-chemistry and Pharmacological Activities of Hibiscus sabdariffa Linn.-A Review

Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties

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