The antioxidant activity of Roselle (Hibiscus sabdariffa Linii) phenolic compounds in different variations microwave-assisted extraction time and power

Abstract

The roselle flower bioactive compounds must be extracted out of the cell to facilitate their use. The use of microwave-assisted extraction methods is considered more effective and efficient, but improper use of microwave power and extraction time will actually cause damage to the bioactive compound. The focus of these study was to evaluate the effect of different microwave power and extraction time on chemical characteristics and antioxidant activity of roselle flower extract. The research design used in this study was randomized block design (RBD) trial with 2 (two) factors. The first factor is microwave power (100, 175, 250, 325 and 400 watts). Second one is extraction time (1, 3, 5, 7 and 9 minutes). The effect showed that the use of microwave power which give the best results is 325 watts with total anthocyanin 13.8591 mg/100g, vitamin C 110.88 mg/100g,. The best extraction time was 5 minutes with total anthocyanin 13.8381 mg/100g, vitamin C 121.44 mg/100g. The bioactive content is directly proportional to the antioxidant activity produced, namely IC50 of 0.515 ug/ml.

Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review

“…This plant is native to Asia and is now cultivated throughout the world and is known by different names such as roselle, hibiscus, jacaranda, red sorrel or karkade. The major bioactive compounds found in the roselle flowers are gallic acid, catechin, epicatechin, chlorogenic acid, protocatechuic acid and hydroxycinnamic acids [ 79 ]. The antimicrobial properties of H. sabdariffa extract to improve the shelf life of beef meat was investigated; slices of 10 g of beef meat were sprayed, under refrigeration conditions with 250, 500, 750, 1000, or 1250 mg/l of the hibiscus extracts and then stored for 10 days until microbial analysis [ 80 ].…”

Hibiscus sabdariffa tea improved the maximum oxygen uptake (VO2max) and blood pressure in normotensive participants

“…The ethanol and water extracts of H. sabdariffa calyces have been proclaimed for their antioxidant activity (Adusei, 2020;Anokwuru et al, 2011;D'Heureux-Calix and Badrie, 2004;Hamrita et al, 2022;Pozos et al, 2020;Purbowati and Maksum, 2019) and various other pharmacology activities tested in animal models, for example, antidyslipidemia (Ajay et al, 2007;Ekor et al, 2010;Hirunpanich et al, 2006). These activities were predicted due to the plant's total phenol compound (Anokwuru et al, 2011;D'Heureux-Calix and Badrie, 2004;Purbowati and O n l i n e F i r s t Maksum, 2019) and anthocyanins (D'Heureux-Calix and Badrie, 2004;Guardiola and Mach, 2014;Purbowati and Maksum, 2019). Anthocyanins could remarkably reduce the oxidation of lowdensity lipoprotein, inhibit adipogenesis, and alter the expression of a particular gene (Guardiola and Mach, 2014).…”

“…The physical practice is believed to be able to stimulate inflammation and muscle fatigue (Simioni et al, 2018). Also, during heavy physical practice, the oxygen flux to active skeletal muscles is significantly elevated (Atalay et al, 2015;Radak et al, 2013). The demand for O 2 in skeletal muscle during physical workups leads to a remarkable change in blood flow (Kawamura and Muraoka, 2018).…”

Effect of ethanolic extract of rosella (Hibiscus sabdariffa L.) on vital signs, kidney, and liver safety

“…Rosella (Hibiscus sabdariffa L) contains antioxidant compounds capable of enhancing the immune system by maintaining cell damage due to its ability to absorb excessive ultraviolet light, therefore, it protects body cells from free radical changes [1]. The antioxidant compounds include metabolite of phenolics and flavonoids [2] such as hibiscitrin (hibiscetin-3-glucoside), quercetin, gossytrin, sabdaritrin, gossypitrin, gossypetin glucosides, and luteolin [3], fatty acid [4], alkaloids, steroids, triterpenoids, saponins, tannins, anthocyanins, and β-carotene [5,6]. The antioxidant activity of rosella are mainly due to red pigment of anthocyanin, increasing the scavenging activity of free radicals [7].…”