The effect of ageing temperature on the physicochemical properties, phytochemical profile and α-glucosidase inhibition of Hibiscus sabdariffa (roselle) wine

Ifie, Idolo; Abrankó, László; Villa-Rodríguez, José A.; Papp, Nóra; Ho, Peter; Williamson, Gary; Marshall, L.

doi:10.1016/j.foodchem.2017.05.044

Cited by 19 publications

(14 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The separation of sugar was performed on a Grace Davison Prevail Carbohydrate Es column (5 m, 250 mm × 4.6 mm). The mobile phase was 75 % acetonitrile (v/v) applied at a flow rate of 0.5 mL/min.Total polyphenolic content was evaluated using the Folin and Ciocalteu reagent as described byIfie et al (2017).…”

mentioning

confidence: 99%

Seasonal variation in Hibiscus sabdariffa (Roselle) calyx phytochemical profile, soluble solids and α-glucosidase inhibition

Ifie

Ibitoye

et al. 2018

Food Chemistry

Self Cite

View full text Add to dashboard Cite

Seasonal variations in crops can alter the profile and amount of constituent compounds and consequentially any biological activity. Differences in phytochemical profile, total phenolic content and inhibitory activity on α-glucosidase (maltase) of Hibiscus sabdariffa calyces grown in South Western Nigeria were determined over wet and dry seasons. The phenolic profile, organic acids and sugars were analysed using HPLC, while inhibition of rat intestinal maltase was measured enzymically. There was a significant increase (1.4-fold; p ≤ 0.05) in total anthocyanin content in the dry compared to wet planting seasons, and maltase inhibition from the dry season was slightly more potent (1.15-fold, p ≤ 0.05). Fructose (1.8-fold), glucose (1.8-fold) and malic acid (3.7-fold) were significantly higher (p ≤ 0.05) but citric acid was lower (62-fold, p ≤ 0.008) in the dry season. Environmental conditions provoke metabolic responses in Hibiscus sabdariffa affecting constituent phytochemicals and nutritional value.

show abstract

mentioning

confidence: 99%

Seasonal variation in Hibiscus sabdariffa (Roselle) calyx phytochemical profile, soluble solids and α-glucosidase inhibition

Ifie

Ibitoye

et al. 2018

Food Chemistry

Self Cite

View full text Add to dashboard Cite

show abstract

“…Roselle wine was produced and aged according to previous published methods [9,14]. Briefly, the wine was produced by fermenting dark red Hibiscus sabdariffa calycles at 30 °C.…”

Section: Methodsmentioning

confidence: 99%

“…Volatile composition and anthocyanin content (Table 1) that could influence the sensory rating of the wines were analysed using GC-MS and HPLC methods [9,14].…”

Section: Chemical Parameters Of Winementioning

confidence: 99%

The effect of ageing temperature on the sensory qualities of Hibiscus sabdariffa (Roselle) wine

Ifie¹,

Marshall²

2019

AJFAND

View full text Add to dashboard Cite

Wine, unlike most other food items can be stored for a very long time as ageing is positively correlated with wines of peak quality. However, as important as ageing is to wine quality, the temperature at which the wine is stored is even more critical as this factor alone can make or compromise the ageing process, thereby impacting the final organoleptic quality of the product. The aim of this study was to evaluate the impact of ageing temperature (6, 15 and 30 °C) for a period of 12 months on the sensorial attributes of roselle wine (Hibiscus sabdariffa wine). To achieve this, a sixty (60) sensory member panel (male and female) consisting of both experts and non-experts wine drinkers were recruited for the analysis. A balanced incomplete block (BIB) design was used for the study and the rating of the wine samples was based on a modified University of California Davis quality assessment rating of red wines. The data collected from the sensory evaluation was processed using the R.3.30 agricolae software package. The least square differences (LSD) was used to compare the mean ratings of the sensory attributes and significant differences between sample sensory attributes was established at p-value =0.05. The sensory data showed that in terms of colour rating on a scale of zero to three (where 0= poor; 3= excellent), wines aged at 6, 15 °C and 30 °C scored 2.31, 2.24 and 2.06, respectively. Although, there was no significant difference (p < 0.05) between samples at 6 and 15 °C in aroma and bouquet attributes, wines aged at 30 °C were significantly different (p < 0.05) from wines stored at 6 °C. With regards to the overall rating or final impressions of the wine samples, the data showed that wines aged at 6 and 15 °C had better scores those aged at 30 °C. The outcome of this study suggests that low temperature storage might enhance roselle wine organoleptic properties.

show abstract

“…The edible calyces can be made into jam, jelly, sauce, and wine; its seeds contain high protein and are used as a food ingredient in Africa . Bioactive ingredients of H. sabdariffa , such as anthocyanins, anthocyanidins with a sugar moiety, gallic acid, syringic acid, caffeic acid, and flavonoids have been widely studied for their antimicrobial, plasma‐cholesterol reducing, and immune‐regulating functions . Studies have also reported that extracts from H. sabdariffa inhibit cancer cell metastasis .…”

Section: Introductionmentioning

confidence: 99%

“…12 Bioactive ingredients of H. sabdariffa, such as anthocyanins, anthocyanidins with a sugar moiety, gallic acid, syringic acid, caffeic acid, and flavonoids have been widely studied for their antimicrobial, plasma-cholesterol reducing, and immune-regulating functions. [13][14][15][16] Studies have also reported that extracts from H. sabdariffa inhibit cancer cell metastasis. 17,18 It is known that flavonoids inhibit oxidative stress in vitro by acting either as free radical scavengers or as metal chelating agents.…”

Section: Introductionmentioning

confidence: 99%

Reversing UVB‐induced photoaging with Hibiscus sabdariffa calyx aqueous extract

Lin

et al. 2019

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Hibiscus sabdariffa is commonly used in daily life and its extract is applied widely in food and cosmetics. However, it has not been evaluated for its anti‐aging effects. RESULTS Hibiscus sabdariffa calyx aqueous extract (HSCAE) has shown potential collagenase activity suppression effects, together with tyrosinase activity inhibition, and anti‐oxidation as a free radical scavenger. The current investigation demonstrated that HSCAE was not cytotoxic in skin fibroblasts, and it significantly decreased ultraviolet B (UVB)‐induced reactive oxygen species (ROS) on a flow cytometry assay. Moreover, HSCAE reduced matrix metalloproteinase (MMP) expression, increased tissue inhibition of metalloproteinase (TIMP)‐1 level, and enhanced collagen content by inhibiting collagenase activity. It also blocked mRNA and protein expressions of melanin production pathway key factors, including the microphthalmia‐associated transcription factor (MITF), tyrosinase, tyrosinase‐related protein‐1 (TRP‐1), and dopachrome tautomerase‐2 (TRP‐2). CONCLUSION These results demonstrated, for the first time, the potential of HSCAE as a natural antioxidant with the ability to maintain collagen production and to decrease melanin syntheses under UVB radiation, for anti‐aging effects. © 2019 Society of Chemical Industry

show abstract

The effect of ageing temperature on the physicochemical properties, phytochemical profile and α-glucosidase inhibition of Hibiscus sabdariffa (roselle) wine

Cited by 19 publications

References 39 publications

Seasonal variation in Hibiscus sabdariffa (Roselle) calyx phytochemical profile, soluble solids and α-glucosidase inhibition

Seasonal variation in Hibiscus sabdariffa (Roselle) calyx phytochemical profile, soluble solids and α-glucosidase inhibition

The effect of ageing temperature on the sensory qualities of Hibiscus sabdariffa (Roselle) wine

Reversing UVB‐induced photoaging with Hibiscus sabdariffa calyx aqueous extract

Contact Info

Product

Resources

About