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H ibiscus sabdariffa L . confesctionery gels, in vitro digestion, antioxidant activity and phenolic compounds quantification: a nutraceutical application
Author(s) -
VillanuevaCarvajal Adriana,
DominguezLopez Aurelio,
BernalMartínez Luz Raquel,
DíazBandera Daniel
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12262
Subject(s) - hibiscus sabdariffa , gelatin , calyx , antioxidant , polyphenol , food science , chemistry , nutraceutical , ferric , in vitro , abts , dpph , biochemistry , organic chemistry , botany , biology
Summary Dehydrated H ibiscus sabdariffa ( R oselle) 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 ( F olin– C iocalteu) 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 R oselle‐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 R oselle‐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.