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Hibiscus sabdariffa L. confesctionery gels, in vitro digestion, antioxidant activity and phenolic compounds quantification: a nutraceutical application

Authors

  • Adriana Villanueva-Carvajal,

    1. Programa de Doctorado en Ciencias Agropecuarias y Recursos Naturales, Universidad Autónoma del Estado de México, Toluca, Estado de México, México
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  • Aurelio Dominguez-Lopez,

    Corresponding author
    1. Facultad de Ciencias Agrícolas, Universidad Autónoma del Estado de México, Toluca, Estado de México, México
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  • Luz Raquel Bernal-Martínez,

    1. Facultad de Ciencias Agrícolas, Universidad Autónoma del Estado de México, Toluca, Estado de México, México
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  • Daniel Díaz-Bandera

    1. Programa de Doctorado en Ciencias Agropecuarias y Recursos Naturales, Universidad Autónoma del Estado de México, Toluca, Estado de México, México
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Summary

Dehydrated Hibiscus sabdariffa (Roselle) is usually used as the raw material of popular beverages, where the exhausted calyx, still rich in polyphenols and fibre, is discarded. The aim of the present study is to evaluate the possibility of adding Roselle's whole calyx to a confectionery product elaborated with gelatin, quantifying the concentration of released polyphenols (Folin–Ciocalteu) during an in vitro digestion and the expression of antioxidant activity [Ferric reducing antioxidant power (FRAP) and N,N-dimethyl-p-phenylenediamine dihydrochloride (DMPD)] during this process. Results show that hardness and elongation of Roselle-gelatin gums respond to a quadratic model where single components and binary mixtures show significant contributions to hardness and elongation behaviour respectively. Ten grams of Roselle-gelatin gum express a higher antioxidant activity (FRAP) than 250 mL of the infusion prepared by a traditionally procedure. A significant proportion of the radical scavenging (DMPD) activity could have been lost during the elaboration process of the gums, and although more studies should be done, a hypothesis explaining this effect is included.

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