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Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa.
J Food Sci. 2011 Apr; 76(3):C428-35.JF

Abstract

Hibiscus cold (25 °C) and hot (90 °C) water extracts were prepared in various time-temperature combinations to determine equivalent extraction conditions regarding their physicochemical and phytochemical properties. Equivalent anthocyanins concentration was obtained at 25 °C for 240 min and 90 °C for 16 min. Total phenolics were better extracted with hot water that also resulted in a higher antioxidant capacity in these extracts. Similar polyphenolic profiles were observed between fresh and dried hibiscus extracts. Hibiscus acid and 2 derivatives were found in all extracts. Hydroxybenzoic acids, caffeoylquinic acids, flavonols, and anthocyanins constituted the polyphenolic compounds identified in hibiscus extracts. Two major anthocyanins were found in both cold and hot extracts: delphynidin-3-sambubioside and cyanidin-3-sambubioside. In general, both cold and hot extractions yielded similar phytochemical properties; however, under cold extraction, color degradation was significantly lower and extraction times were 15-fold longer.

PRACTICAL APPLICATION

Hibiscus beverages are prepared from fresh or dried calyces by a hot extraction and pasteurized, which can change organoleptic, nutritional, and color attributes. Nonthermal technologies such as dense phase carbon dioxide may maintain their fresh-like color, flavor, and nutrients. This research compares the physicochemical and phytochemical changes resulting from a cold and hot extraction of fresh and dried hibiscus calyces and adds to the knowledge of work done on color, quality attributes, and antioxidant capacity of unique tropical products. In addition, the research shows how these changes could lead to alternative nonthermal processes for hibiscus.

Authors+Show Affiliations

Food Science and Human Nutrition Department, University of Florida, P.O. Box 110370, Gainesville, FL 32611, USA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

21535810

Citation

Ramirez-Rodrigues, Milena M., et al. "Physicochemical and Phytochemical Properties of Cold and Hot Water Extraction From Hibiscus Sabdariffa." Journal of Food Science, vol. 76, no. 3, 2011, pp. C428-35.
Ramirez-Rodrigues MM, Plaza ML, Azeredo A, et al. Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa. J Food Sci. 2011;76(3):C428-35.
Ramirez-Rodrigues, M. M., Plaza, M. L., Azeredo, A., Balaban, M. O., & Marshall, M. R. (2011). Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa. Journal of Food Science, 76(3), C428-35. https://doi.org/10.1111/j.1750-3841.2011.02091.x
Ramirez-Rodrigues MM, et al. Physicochemical and Phytochemical Properties of Cold and Hot Water Extraction From Hibiscus Sabdariffa. J Food Sci. 2011;76(3):C428-35. PubMed PMID: 21535810.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa. AU - Ramirez-Rodrigues,Milena M, AU - Plaza,Maria L, AU - Azeredo,Alberto, AU - Balaban,Murat O, AU - Marshall,Maurice R, PY - 2011/5/4/entrez PY - 2011/5/4/pubmed PY - 2011/8/27/medline SP - C428 EP - 35 JF - Journal of food science JO - J Food Sci VL - 76 IS - 3 N2 - UNLABELLED: Hibiscus cold (25 °C) and hot (90 °C) water extracts were prepared in various time-temperature combinations to determine equivalent extraction conditions regarding their physicochemical and phytochemical properties. Equivalent anthocyanins concentration was obtained at 25 °C for 240 min and 90 °C for 16 min. Total phenolics were better extracted with hot water that also resulted in a higher antioxidant capacity in these extracts. Similar polyphenolic profiles were observed between fresh and dried hibiscus extracts. Hibiscus acid and 2 derivatives were found in all extracts. Hydroxybenzoic acids, caffeoylquinic acids, flavonols, and anthocyanins constituted the polyphenolic compounds identified in hibiscus extracts. Two major anthocyanins were found in both cold and hot extracts: delphynidin-3-sambubioside and cyanidin-3-sambubioside. In general, both cold and hot extractions yielded similar phytochemical properties; however, under cold extraction, color degradation was significantly lower and extraction times were 15-fold longer. PRACTICAL APPLICATION: Hibiscus beverages are prepared from fresh or dried calyces by a hot extraction and pasteurized, which can change organoleptic, nutritional, and color attributes. Nonthermal technologies such as dense phase carbon dioxide may maintain their fresh-like color, flavor, and nutrients. This research compares the physicochemical and phytochemical changes resulting from a cold and hot extraction of fresh and dried hibiscus calyces and adds to the knowledge of work done on color, quality attributes, and antioxidant capacity of unique tropical products. In addition, the research shows how these changes could lead to alternative nonthermal processes for hibiscus. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/21535810/Physicochemical_and_phytochemical_properties_of_cold_and_hot_water_extraction_from_Hibiscus_sabdariffa_ L2 - https://doi.org/10.1111/j.1750-3841.2011.02091.x DB - PRIME DP - Unbound Medicine ER -