Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Optimization of the Extraction of Antioxidant Compounds from Roselle Hibiscus Calyxes (Hibiscus sabdariffa), as a Source of Nutraceutical Beverages

Version 1 : Received: 21 February 2023 / Approved: 24 February 2023 / Online: 24 February 2023 (01:49:46 CET)

A peer-reviewed article of this Preprint also exists.

Villalobos-Vega, M.J.; Rodríguez-Rodríguez, G.; Armijo-Montes, O.; Jiménez-Bonilla, P.; Álvarez-Valverde, V. Optimization of the Extraction of Antioxidant Compounds from Roselle Hibiscus Calyxes (Hibiscus sabdariffa), as a Source of Nutraceutical Beverages. Molecules 2023, 28, 2628. Villalobos-Vega, M.J.; Rodríguez-Rodríguez, G.; Armijo-Montes, O.; Jiménez-Bonilla, P.; Álvarez-Valverde, V. Optimization of the Extraction of Antioxidant Compounds from Roselle Hibiscus Calyxes (Hibiscus sabdariffa), as a Source of Nutraceutical Beverages. Molecules 2023, 28, 2628.

Abstract

Secondary metabolites from Hibiscus sabdariffa have been used to prevent different diseases. Roselle Hibiscus is known for being rich in phenolic bioactive compounds. The extraction conditions are directly related to the chemical composition and then to the overall bioactivity of the extract. In this study, a Box Behnken experimental design has been used to optimize the antioxidant activity, considering four variables: the ethanol:water ratio, the temperature, the extraction time, and the solvent:solid ratio. The experiment comprises 27 experiments and 3 repetitions at the central point. The results are described by surface response analysis and a second-degree polynomial equation. The model explains 87% of the variation in the response. The maximum antioxidant activity is yielded when 1% solids are extracted in 35.5% ethanol at 60°C for 33 min. Finally, a nutritional functional supplement of 495 µmol Trolox Equivalent (TE) antioxidant capacity was prepared with the optimized extract.

Keywords

Hibiscus sabdariffa; antioxidants; nutraceuticals; phenolic compounds; functional foods

Subject

Chemistry and Materials Science, Food Chemistry

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