Skip to main navigation menu Skip to main content Skip to site footer
rd-24

Articles

Biological Diversity: Safeguarding Life on Earth

FRAP and DPPH Analyses of the antioxidant activity in roselle (Hibiscus sabdariffa L.)

DOI
https://doi.org/10.32399/icuap.rdic.2448-5829.2019.14.386
Submitted
February 20, 2021
Published
May 15, 2019

Abstract

Roselle (Hibiscus sabdariffa L.) is a plant rich in bioactive compounds, such as polyphenols, flavonoids, vitamins, fiber, and anthocyanins. In addition, its antioxidant activity is directly proportional to the concentration of these compounds. It has been reported that the presence of these bioactive compounds in the aqueous extracts of roselle reveals health benefits, such as antioxidant, antihypertensive, antihyperlipidemic, anti-inflammatory, and antibacterial activities, selective cytotoxic effects, and so forth. On the other hand, it is widely traded in the form of roselle calyces, which are used to prepare a roselle beverage, and industrially manufactured as jam, juice and liqueur. Therefore, the purpose of this paper is to analyze the different methodologies used to measure the antioxidant activity in aqueous extracts of roselle calyces, focusing mainly on the FRAP method (Ferric Reducing Ability of Plasma) and the DPPH method (2,2-Diphenyl-1-picrylhydrazyl). Results reported by several researchers show a variability due to different factors, such as the variety of roselle, the use of different solvents to prepare roselle extracts, and some variations in the FRAP and DPPH methods. The FRAP and DPPH techniques show convincing results to evaluate roselle’s antioxidant capacity. Furthermore, this paper presents the methodologies used to measure the antioxidant capacity of roselle’s aqueous extracts by FRAP and DPPH.

References

  1. Balasundram, N.; Sundram, K. y Samman, S. (2006). Phenolic compounds in plants and agro-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry, 99(1), 191-203. https://doi.org/10.1016/j.foodchem.2005.07.042
  2. Cid-Ortega, S. y Guerrero-Beltrán, J. A. (2012). Propiedades funcionales de la jamaica (Hibiscus sabdariffa L.). Temas Selectos de Ingeniería de Alimentos, 6-2, 47-63.
  3. Gong, Y.; Liu, X.; He, W. H.; Xu, H. G.; Yuan, F. y Gao, Y. X. (2012). Investigation into the antioxidant activity and chemical composition of alcoholic extracts from defatted marigold (Tagetes erecta L.) residues. Fitoterapia, 83(3), 481-489. https://doi.org/10.1016/j.fitote.2011.12.013
  4. Gülçin, I. (2012). Antioxidant activity of food constituents: An overview. Archives of Toxicology, 86(3), 345-391. https://doi.org/10.1007/s00204-011-0774-2
  5. Msagati, T. A. (2012). Antioxidants and Radical Scavengers. Chemistry of Food Additives and Preservatives.
  6. Nguyen, T. K. O.; Jamali, A.; Grand, E.; Morreel, K.; Marcelo, P.; Gontier, E. y Dauwe, R. (2017). Phenylpropanoid profiling reveals a class of hydroxycinnamoyl glucaric acid conjugates in Isatis tinctoria leaves. Phytochemistry, 144, 127-140. https://doi.org/10.1016/j.phytochem.2017.09.007
  7. Peschel, W.; Dieckmann, W.; Sonnenschein, M. y Plescher, A. (2007). High antioxidant potential of pressing residues from evening primrose in comparison to other oilseed cakes and plant antioxidants. Industrial Crops and Products, 25(1), 44-54. https://doi.org/10.1016/j.indcrop.2006.07.002
  8. Prior, L. Ronald; Xianli, Wu y Schaich, Karen (2005). Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in
  9. Foods and Dietary Supplements. Journal of Agricultural and Food Chemestry, Vol 53, 4290-4302.
  10. Quiroz Reyes, C. N. (2016). Extracción asistida por ultrasonido de compuestos bioactivos con actividad antioxidante de grano de cacao (Theobroma cacao L.). IPN.
  11. Ramirez-Rodrigues, M. M.; Plaza, M. L.; Azeredo, A.; Balaban, M. O. y Marshall, M. R. (2011). Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa. Journal of Food Science, 76(3), 429–435. https://doi.org/10.1111/j.1750-3841.2011.02091
  12. Salazar-González, C.; Vergara-Balderas, F. T. y Guerrero-Beltrán, J. A. (2009). Evaluación de agentes antioxidantes de un extracto de flor de jamaica microencapsulado. Temas Selectos de Ingeniería de Alimentos.
  13. Sáyago-Ayerdi, S. G.; Arranz, S.; Serrano, J. y Goñi, I. (2007). Dietary Fiber Content and Associated Antioxidant Compounds in Roselle Flower (Hibiscus sabdariffa L.) Beverage. Journal of Agricultural and Food Chemistry, 55(19), 7886-7890. https://doi.org/10.1021/jf070485b
  14. Sindi, H. A.; Marshall, L. J. y Morgan, M. R. A. (2014). Comparative chemical and biochemical analysis of extracts of Hibiscus sabdariffa. Food Chemistry, 164, 23-29. https://doi.org/10.1016/j.foodchem.2014.04.097
  15. Tahir, H. E.; Xiaobo, Z.; Jiyong, S.; Mariod, A. A. y Wiliam, T. (2016). Rapid Determination of Antioxidant Compounds and Antioxidant Activity of Sudanese Karkade (Hibiscus sabdariffa L.) Using Near Infrared Spectroscopy. Food Analytical Methods, 9(5), 1228-1236. https://doi.org/10.1007/s12161-015-0299-z
  16. Wu, H. Y.; Yang, K. M. y Chiang, P. Y. (2018). Roselle anthocyanins: Antioxidant properties and stability to heat and pH. Molecules, 23(6). https://doi.org/10.3390/molecules23061357