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Plant Foods for Human Nutrition

, Volume 73, Issue 3, pp 247–252 | Cite as

Colorimetric Analysis of Hibiscus Beverages and their Potential Antioxidant Properties

  • G. A. Camelo-Méndez
  • P. E. Vanegas-Espinoza
  • M. L. Escudero-Gilete
  • F. J. Heredia
  • O. Paredes-López
  • A. A. Del Villar-Martínez
Original Paper
  • 269 Downloads

Abstract

In food industry, roselle beverages and their subproducts could be functional ingredients since they are an excellent source of bioactive compounds with improved performance due to their important anthocyanins content. The aim of this study was to analyze anthocyanin content and antioxidant properties of aqueous infusions elaborated with color contrasting Hibiscus materials and design a mathematical model in order to predict color-composition relationship. Color measurements of beverages from roselle (Negra, Sudan and Rosa) were made by transmission spectrophotometry, anthocyanins quantification was determined by HPLC, and antioxidant potential was evaluated by in vitro methods (ABTS and FRAP assays). Beverages prepared with particle size minor of 250 μm presented until 4- and 2- times more anthocyanins content and antioxidant capacity respectively, in comparison to beverages prepared with powders with particle size major of 750 μm. Positive correlations among pigments composition and color parameters were found (p < 0.05), showing that anthocyanins content, antioxidant capacity, C*ab and hab values increased in relation with the smallest particle size of flours. Also, mathematical models were stablished to predict anthocyanin content (r ≥ 0.97) and antioxidant capacity (r ≥ 0.89) from color data; we propose equations for quick estimation of the antioxidant capacity in the Hibiscus beverages with high anthocyanin content. The obtained models could be an important tool to be used in food industry for pigment characterization or functional compounds with potential health benefits.

Keywords

Hibiscus beverages Anthocyanins Antioxidant capacity Tristimulus colorimetry 

Notes

Acknowledgments

The authors thank to Colegio Superior de Agricultura del Estado de Guerrero (CSAEGRO) and Quintín Obispo González for biological samples. Also, thank the support from CONACYT, Mexico, SIP-IPN, COFAA-IPN, and EDI-IPN. One of the authors (GACM) also acknowledges the scholarship from CONACYT, Mexico.

Compliance with Ethical Standards

Conflict of Interest

We certify that there is no actual or potential conflict of interest in relation of this article.

Supplementary material

11130_2018_672_MOESM1_ESM.docx (16 kb)
Online Resource 1 (DOCX 16 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • G. A. Camelo-Méndez
    • 1
  • P. E. Vanegas-Espinoza
    • 1
  • M. L. Escudero-Gilete
    • 2
  • F. J. Heredia
    • 2
  • O. Paredes-López
    • 3
  • A. A. Del Villar-Martínez
    • 1
  1. 1.Instituto Politécnico Nacional, CEPROBIYautepecMexico
  2. 2.Food Colour & Quality Laboratory, Department Nutrition & Food ScienceUniversidad de Sevilla, Facultad de FarmaciaSevillaSpain
  3. 3.Centro de Investigación y de Estudios Avanzados-IPNGuanajuatoMexico

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