Food use of whole and extracts of Hibiscus sabdariffa

Mahunu, Gustav Komla; Tahir, Haroon Elrasheid; Osei-Kwarteng, Mildred; Mariod, Abdalbasit Adam; Gweyi-Onyango, Joseph P.

doi:10.1016/b978-0-12-822100-6.00009-4

Cited by 2 publications

(3 citation statements)

References 41 publications

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“…On the contrary, a greater decrease in pH values of the control (from 2.02 ± 0.21 to 1.61 ± 0.16) and the emulsions with EtOH spheres (from 2.38 ± 0.20 to 1.76 ± 0.26) was observed, probably because of the new by-products generated as a consequence of the propagation of oxidation reactions. At lower pH values, the velocity of lipid oxidative reactions tends to accelerate, since the antioxidants could lose their effectiveness [ 27 , 28 ].…”

Section: Resultsmentioning

confidence: 99%

Antioxidant and Antiradical Activities of Hibiscus sabdariffa L. Extracts Encapsulated in Calcium Alginate Spheres

et al. 2023

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The interest in natural sources with high antioxidant powder has recently increased in several sectors. Ionic gelation methods could be used to protect bioactive substances to control the kinetics and release of these ingredients to the food matrix. This study dealt with the evaluation of the antioxidant capacity and scavenging activity of extracts of Hibiscus Sabdariffa L. (HSL) (with 50% ethanol) encapsulated in calcium alginate spheres as a new source for preserving food against oxidative damage. Their antioxidant activity was measured in different o/w emulsions in which HSL spheres reduced the formation of hydroperoxides (~80%) and thiobarbituric-acid-reactive substance products (~20%). The scavenging activity of HSL extracts was measured in different food simulants (water, water acidified with 3% acetic acid, ethanol at 50%, and pure ethanol), and corresponded to 0.20–0.43, 0.31–0.62, and 11.13–23.82 mmol Trolox/mL extract for Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenylpicrylhydrazyl (DPPH), and oxygen radical absorbance capacity (ORAC) assays, respectively. In general, the best antiradical activity was observed in the ethanolic and acidified mediums, in which the highest concentration of released polyphenols ranged from 0.068 to 0.079 mg GAE/mL. This work indicates the potential of alginate spheres for encapsulating antioxidant compounds as an innovative strategy for several industrial applications.

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Section: Resultsmentioning

confidence: 99%

Antioxidant and Antiradical Activities of Hibiscus sabdariffa L. Extracts Encapsulated in Calcium Alginate Spheres

et al. 2023

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“…Allah Rakha, University of Agriculture, Faisalabad, Pakistan Many studies have discussed biologically active compounds as they have antioxidant, antibacterial, antifungal, anti-inflammatory, and anti-tumor effects (8)(9)(10). In recent years, plants and their extracts containing high content of bioactive or aromatic compounds have found use in numerous applications in the food industry as flavors, colorings, antioxidants and antimicrobial agents (preservatives), nutrient enhancers, enzymes, and packaging additives (2,11).…”

Section: Open Access Edited Bymentioning

confidence: 99%

“…Since ancient times, medicinal plants and herbal teas have been used in everyday human life as traditional medicines due to their healing and therapeutic properties ( 1 , 2 ). Medicinal plants are the source of many phytochemicals which are secondary metabolites responsible for herbs’ beneficial properties ( 3 ).…”

Section: Introductionmentioning

confidence: 99%

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Plášková

Mlček

2023

Front. Nutr.

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Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.

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Food use of whole and extracts of Hibiscus sabdariffa

Cited by 2 publications

References 41 publications

Antioxidant and Antiradical Activities of Hibiscus sabdariffa L. Extracts Encapsulated in Calcium Alginate Spheres

Antioxidant and Antiradical Activities of Hibiscus sabdariffa L. Extracts Encapsulated in Calcium Alginate Spheres

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

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