Open AccessOptimization of total anthocyanin content and antioxidant activity of a Hibiscus sabdariffa infusion using response surface methodology
Author(s) -
Mayra L. Salmerón-Ruiz,
J. Abraham Domínguez-Ávila,
J. Fernando AyalaZavala,
Emilio AlvarezPárrilla,
Mónica A. VillegasOchoa,
Sonia G. SáyagoAyerdi,
Martín Valenzuela-Melendez,
Gustavo A. GonzálezAguilar
Publication year - 2019
Publication title -
biotecnia
Language(s) - English
Resource type - Journals
ISSN - 1665-1456
DOI - 10.18633/biotecnia.v21i2.937
Subject(s) - hibiscus sabdariffa , anthocyanin , trolox , antioxidant , abts , chemistry , dpph , food science , response surface methodology , extraction (chemistry) , traditional medicine , biochemistry , chromatography , medicine
Hibiscus sabdariffa L. calyces are underutilized sources of health-promoting anthocyanins. Infusions are the most common way to consume them, but because anthocyanins are thermosensitive, prolonged extraction times at high temperatures may reduce their bioactivities, suggesting the need to identify optimal preparation conditions. Response surface methodology was used to establish calyces-to-water ratio (X1: 1–20 g/100 mL), temperature (X2: 70–100 °C), and time (X3: 1–30 min) that would produce an infusion with optimized total anthocyanin content (TAC) and antioxidant activity. Under optimum conditions (X1=10 g/100 mL, X2=88.7 °C, and X3=15.5 min) TAC was 132.7±7.8 mg cyanidin-3-glucoside equivalents (C3G)/100 mL, and antioxidant activity was 800.6±69.9 (DPPH assay), and 1792.0±153.5 (ABTS assay) μmol Trolox equivalents (TE)/100 mL. Predicted and experimental results were statistically similar. Identifying ideal processing conditions can promote consumption of an H. sabdariffa-based functional beverage with high anthocyanin content and antioxidant activity that exert health-promoting bioactivities on the consumer.