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Colorimetric Analysis of Hibiscus Beverages and their Potential Antioxidant Properties.
Camelo-Méndez, G A; Vanegas-Espinoza, P E; Escudero-Gilete, M L; Heredia, F J; Paredes-López, O; Del Villar-Martínez, A A.
Afiliação
  • Camelo-Méndez GA; Instituto Politécnico Nacional, CEPROBI, Carretera Yautepec-Jojutla Km. 6, Calle CEPROBI 8, Col. San Isidro, C.P. 62731, Yautepec, Morelos, Mexico.
  • Vanegas-Espinoza PE; Instituto Politécnico Nacional, CEPROBI, Carretera Yautepec-Jojutla Km. 6, Calle CEPROBI 8, Col. San Isidro, C.P. 62731, Yautepec, Morelos, Mexico.
  • Escudero-Gilete ML; Food Colour & Quality Laboratory, Department Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012, Sevilla, Spain.
  • Heredia FJ; Food Colour & Quality Laboratory, Department Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012, Sevilla, Spain.
  • Paredes-López O; Centro de Investigación y de Estudios Avanzados-IPN, Campus Irapuato, Guanajuato, Mexico.
  • Del Villar-Martínez AA; Instituto Politécnico Nacional, CEPROBI, Carretera Yautepec-Jojutla Km. 6, Calle CEPROBI 8, Col. San Isidro, C.P. 62731, Yautepec, Morelos, Mexico. adelvillarm@ipn.mx.
Plant Foods Hum Nutr ; 73(3): 247-252, 2018 Sep.
Article em En | MEDLINE | ID: mdl-29797210
In food industry, roselle beverages and their subproducts could be functional ingredients since they are an excellent source of bioactive compounds with improved performance due to their important anthocyanins content. The aim of this study was to analyze anthocyanin content and antioxidant properties of aqueous infusions elaborated with color contrasting Hibiscus materials and design a mathematical model in order to predict color-composition relationship. Color measurements of beverages from roselle (Negra, Sudan and Rosa) were made by transmission spectrophotometry, anthocyanins quantification was determined by HPLC, and antioxidant potential was evaluated by in vitro methods (ABTS and FRAP assays). Beverages prepared with particle size minor of 250 µm presented until 4- and 2- times more anthocyanins content and antioxidant capacity respectively, in comparison to beverages prepared with powders with particle size major of 750 µm. Positive correlations among pigments composition and color parameters were found (p < 0.05), showing that anthocyanins content, antioxidant capacity, C*ab and hab values increased in relation with the smallest particle size of flours. Also, mathematical models were stablished to predict anthocyanin content (r ≥ 0.97) and antioxidant capacity (r ≥ 0.89) from color data; we propose equations for quick estimation of the antioxidant capacity in the Hibiscus beverages with high anthocyanin content. The obtained models could be an important tool to be used in food industry for pigment characterization or functional compounds with potential health benefits.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Bebidas / Hibiscus / Antocianinas / Modelos Teóricos / Antioxidantes Tipo de estudo: Prognostic_studies Idioma: En Revista: Plant Foods Hum Nutr Assunto da revista: BOTANICA / CIENCIAS DA NUTRICAO Ano de publicação: 2018 Tipo de documento: Article País de afiliação: México País de publicação: Holanda
Texto completo
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PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Bebidas / Hibiscus / Antocianinas / Modelos Teóricos / Antioxidantes Tipo de estudo: Prognostic_studies Idioma: En Revista: Plant Foods Hum Nutr Assunto da revista: BOTANICA / CIENCIAS DA NUTRICAO Ano de publicação: 2018 Tipo de documento: Article País de afiliação: México País de publicação: Holanda