In vitro gastrointestinal digestion of Hibiscus sabdariffa L.: The use of its natural matrix to improve the concentration of phenolic compounds in gut

Effect of in vitro‐simulated gastrointestinal digestion on the stability and antioxidant activity of blueberry polyphenols and their cellular antioxidant activity towards HepG2 cells

“…Villanueva‐Carvajal et al . () also found that there was a good correlation between the TPC and T‐AOC and ABTS. There was a significant correlation observed in the current study between the results of T‐AOC and ABTS ( r = 0.994).…”

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

“…However, DR showed higher antioxidant capacity than other plants foods such as dried hot pepper ( Capsicum annum ) varieties ‘Arbol’, ‘Chipotle’, ‘Guajillo’ and ‘Morita’ (49.3, 66.5, 37.5 and 52.1 µmol TE g −1 dry basis respectively) and some by‐products such as those of Opuntia ficus‐indica varieties ‘Atlixco’ and ‘Milpa Alta’ (52.22 and 65.33 µmol TE g −1 dry basis respectively) . Therefore the H. sabdariffa calyx may be considered as a complex phytochemical matrix that supplies more health benefits than just phenolic compounds . The beverage obtained by decoction of H. sabdariffa L. (known in Mexico as jamaica water) was rich in EP and antioxidant activity.…”

Hibiscus sabdariffaL. confesctionery gels,in vitrodigestion, antioxidant activity and phenolic compounds quantification: a nutraceutical application

“…Polyphenols’ release kinetics has been followed up according to Figure where it is compared the behaviour of Roselle‐gelatin gum, control‐gelatin gum and grounded Roselle (previously reported in Villanueva‐Carvajal et al . (). Figure a illustrates the release behaviour of polyphenols’ quantification and according to it, control‐gelatin gum contributes with approximate 25.8% of the TPC.…”

“…The in vitro digestion procedure was adapted from the method reported by Villanueva‐Carvajal et al . () using 10 g of 5‐mm gum cubes as sample (using the formulation with optimal texture characteristics). Temperature, pH, enzyme concentrations and sampling method were the same as described in the previously mentioned study.…”

“…The power equation used to calculate TEAC was the same proposed by Villanueva‐Carvajal et al . () ( y = 86.4169–100.2841 EXP (− x ) with a R 2 = 0.976) calculated as mean of triplicates.…”