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      Ultrasound assisted extraction of hibiscus ( Hibiscus sabdariffa L.) bioactive compounds for application as potential functional ingredient

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          Abstract

          The ultrasound assisted extraction (UAE) of total anthocyanins (TA) and total phenolic compounds (TP) from hibiscus calyces was evaluated with the intention of using the extract in future food products. The Box–Behnken Design was used for the extraction evaluating sonication time, solvent concentration and temperature. Final results suggest that 45 min, 65 °C and 25% ethanol can be considered the best region for UAE extraction. The relative area of the peaks identified by UPLC-MS/MS in the extract obtained by the UAE are superior in 2 or even 4 times those obtained by conventional extraction, for all the compounds, suggesting that the UAE method is more effective in the extraction of bioactive compounds. The extract obtained was used to make jelly and submitted to in vitro digestion and colonic fermentation. Loss of TP, TA and antioxidant activity in the jelly with addition of extract was lower when compared to extract loss itself, showing that it is feasible the hibiscus extract application in food products.

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          Author and article information

          Contributors
          carolina.moser@hotmail.com
          Journal
          J Food Sci Technol
          J Food Sci Technol
          Journal of Food Science and Technology
          Springer India (New Delhi )
          0022-1155
          0975-8402
          8 July 2019
          October 2019
          : 56
          : 10
          : 4667-4677
          Affiliations
          [1 ] GRID grid.271762.7, ISNI 0000 0001 2116 9989, Food Science Graduate Program, , State University of Maringa, ; Avenida Colombo, Maringa, PR 5790 Brazil
          [2 ] GRID grid.271762.7, ISNI 0000 0001 2116 9989, Departament of Biochemistry, , State University of Maringa, ; Avenida Colombo, Maringa, PR 5790 Brazil
          [3 ] GRID grid.271762.7, ISNI 0000 0001 2116 9989, Departament of Chemistry, , State University of Maringa, ; Avenida Colombo, Maringa, PR 5790 Brazil
          [4 ] GRID grid.271762.7, ISNI 0000 0001 2116 9989, Departament of Food Engineering, , State University of Maringa, ; Avenida Colombo, Maringa, PR 5790 Brazil
          Article
          PMC6801305 PMC6801305 6801305 3919
          10.1007/s13197-019-03919-y
          6801305
          31686698
          b6e8fcbc-8323-4616-9a20-3cdc2f77c489
          © Association of Food Scientists & Technologists (India) 2019
          History
          : 23 June 2019
          : 2 July 2019
          Categories
          Original Article
          Custom metadata
          © Association of Food Scientists & Technologists (India) 2019

          In vitro digestion,Hibiscus,Colonic fermentation,Phenolic compounds,Anthocyanins,UPLC,Food matrix

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