Skip to main content

Advertisement

Springer Nature Link
Log in

Assessment of antioxidant properties, instrumental and sensory aroma profile of red and white Karkade/Roselle (Hibiscus sabdariffa L.)

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

The antioxidant properties of the water extract of Hibiscus sabdariffa L. as well as their aroma profile were investigated. The samples analyzed were three red (Al-Rahad, Al-Fashir, Al-Gezira) and one white varieties. Total phenolic content, total flavonoid content, total anthocyanin content, ferric reducing antioxidant power and radical scavenging activity (RSA %) were measured spectrophotometrically. The red varieties of Karkade showed better overall antioxidant properties and aroma profile compared to the white variety. Conversely, the white H. sabdariffa might also be used in antioxidants applications, as its extract exhibited the highest RSA % compared to other varieties. Nineteen volatile compounds were detected in the H. sabdariffa extracts, including aldehydes, alcohols, ketones, esters and phenol. Partial least squares regression (PLSR) was applied to determine the relationship between sensory descriptors and instrumental data. PLSR result showed a good relationship between sensory analysis and instrumental data (t1 and t2 = 94.63%). This indicated that gas chromatography-mass spectrometry (GC/MS) can be used as suitable tools to predict the aroma quality of H. sabdariffa.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

Explore related subjects

Discover the latest articles and news from researchers in related subjects, suggested using machine learning.

References

  1. H.-H. Lin, et al., Chemopreventive properties of Hibiscus sabdariffa L. on human gastric carcinoma cells through apoptosis induction and JNK/p38 MAPK signaling activation. Chemico-biological interactions 165(1), 59–75 (2007)

    Article  CAS  Google Scholar 

  2. V. Hirunpanich et al., Hypocholesterolemic and antioxidant effects of aqueous extracts from the dried calyx of Hibiscus sabdariffa L. in hypercholesterolemic rats. J. Ethnopharmacol. 103(2), 252–260 (2006)

    Article  Google Scholar 

  3. I. Borrás-Linares et al., Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa). Ind. Crops Prod. 69(0), 385–394 (2015)

    Article  Google Scholar 

  4. M.-C. Yin, C.-Y. Chao, Anti-campylobacter, anti-aerobic, and anti-oxidative effects of roselle calyx extract and protocatechuic acid in ground beef. Int. J. Food Microbiol. 127(1–2), 73–77 (2008)

    Article  CAS  Google Scholar 

  5. N. Mohd-Esa et al., Antioxidant activity in different parts of roselle (Hibiscus sabdariffa L.) extracts and potential exploitation of the seeds. Food. Chem. 122(4), 1055–1060 (2010)

    Article  CAS  Google Scholar 

  6. E. Prenesti et al., Antioxidant power quantification of decoction and cold infusions of Hibiscus sabdariffa flowers. Food. Chem. 100(2), 433–438 (2007)

    Article  CAS  Google Scholar 

  7. K.R. Christian, J.C. Jackson, Changes in total phenolic and monomeric anthocyanin composition and antioxidant activity of three varieties of sorrel (Hibiscus sabdariffa) during maturity. J. Food Compos. Anal. 22(7–8), 663–667 (2009)

    Article  CAS  Google Scholar 

  8. T.H. Tseng et al., Induction of apoptosis by Hibiscus protocatechuic acid in human leukemia cells via reduction of retinoblastoma (RB) phosphorylation and Bcl-2 expression. Biochem. Pharmacol. 60(3), 307–315 (2000)

    Article  CAS  Google Scholar 

  9. S. Guardiola, N. Mach, Therapeutic potential of Hibiscus sabdariffa: a review of the scientific evidence. Endocrinología y Nutrición (English Edition) 61(5), 274–295 (2014)

    Article  Google Scholar 

  10. V. Prasongwatana et al., Uricosuric effect of Roselle (Hibiscus sabdariffa) in normal and renal-stone former subjects. J. Ethnopharmacol. 117(3), 491–495 (2008)

    Article  Google Scholar 

  11. S. Gonzalez-Palomares et al., Effect of the temperature on the spray drying of Roselle extracts (Hibiscus sabdariffa L.). Plant Foods Hum. Nutr. 64(1), 62–67 (2009)

    Article  Google Scholar 

  12. M.M. Ramírez-Rodrigues et al., Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage. Food. Chem. 134(3), 1425–1431 (2012)

    Article  Google Scholar 

  13. S.-H. Chen et al., Extraction, analysis, and study on the volatiles in Roselle Tea. J. Agric. Food. Chem. 46(3), 1101–1105 (1998)

    Article  CAS  Google Scholar 

  14. J. Zhishen, T. Mengcheng, W. Jianming, The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food. Chem. 64(4), 555–559 (1999)

    Article  CAS  Google Scholar 

  15. H.E. Tahir et al., Comprehensive evaluation of antioxidant properties and volatile compounds of sudanese honeys. J. Food Biochem. 39(4), 349–359 (2015)

    Article  CAS  Google Scholar 

  16. D. Lees, F. Francis, Standardization of pigment analyses in cranberries. HortScience 7, 83–84 (1972)

    CAS  Google Scholar 

  17. S. Saxena, S. Gautam, A. Sharma, Physical, biochemical and antioxidant properties of some Indian honeys. Food. Chem. 118(2), 391–397 (2010)

    Article  CAS  Google Scholar 

  18. A. Cristina Soria, J. Sanz, I. Martinez-Castro, SPME followed by GC-MS, a powerful technique for qualitative analysis of honey volatiles. Eur. Food Res. Technol. 228(4), 579–590 (2009)

    Article  Google Scholar 

  19. F. Bianchi et al., Characterization of the volatile profile of thistle honey using headspace solid-phase microextraction and gas chromatography–mass spectrometry. Food Chem. 129(3), 1030–1036 (2011)

    Article  CAS  Google Scholar 

  20. B. Plutowska et al., A headspace solid-phase microextraction method development and its application in the determination of volatiles in honeys by gas chromatography. Food. Chem. 126(3), 1288–1298 (2011)

    Article  CAS  Google Scholar 

  21. N.S. Janzantti et al., Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit. LWT-Food Sci. Technol. 46(2), 511–518 (2012)

    Article  CAS  Google Scholar 

  22. X. Wang et al., Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine. Food. Chem. 182(0), 41–46 (2015)

    Article  CAS  Google Scholar 

  23. L. Castro-Vazquez et al., Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis. Food. Chem. 112(4), 1022–1030 (2009)

    Article  CAS  Google Scholar 

  24. N. Togari, A. Kobayashi, T. Aishima, Relating sensory properties of tea aroma to gas chromatographic data by chemometric calibration methods. Food Res. Int. 28(5), 485–493 (1995)

    Article  CAS  Google Scholar 

  25. C.Q. Wei et al., Comparison of volatile compounds of hot-pressed, cold-pressed and solvent-extracted flaxseed oils analyzed by SPME-GC/MS combined with electronic nose: major volatiles can be used asmarkers to distinguish differently processed oils. Eur. J. Lipid Sci. Technol. 117(3), 320–330 (2015)

    Article  CAS  Google Scholar 

  26. A. Bechoff et al., Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chem. 148, 112–119 (2014)

    Article  CAS  Google Scholar 

  27. P.-J. Tsai et al., Anthocyanin and antioxidant capacity in Roselle (Hibiscus sabdariffa L.) extract. Food Res. Int. 35(4), 351–356 (2002)

    Article  CAS  Google Scholar 

  28. G. Camelo-Méndez et al., Comparative study of anthocyanin and volatile compounds content of four varieties of Mexican roselle (Hibiscus sabdariffa L.) by multivariable analysis. Plant Foods Hum. Nutr. 68(3), 229–234 (2013)

    Article  Google Scholar 

  29. H.A. Sindi, L.J. Marshall, M.R. Morgan, Comparative chemical and biochemical analysis of extracts of Hibiscus sabdariffa. Food Chem. 164, 23–29 (2014)

    Article  CAS  Google Scholar 

  30. I. Umar et al., The effect of aqueous extracts of Hibiscus sabdariffa (Sorrel) calyces on heamatological profile and organ pathological changes in Trypanasoma congolense–infected rat. Afr. J. Tradit. Complement. Altern. Med. 6(4), 585–591 (2009)

  31. H. Kamei et al., Suppression of tumor cell growth by anthocyanins in vitro. Cancer Investig. 13(6), 590–594 (1995)

    Article  CAS  Google Scholar 

  32. S. Meiers et al., The anthocyanidins cyanidin and delphinidin are potent inhibitors of the epidermal growth-factor receptor. J. Agric. Food. Chem. 49(2), 958–962 (2001)

    Article  CAS  Google Scholar 

  33. B. Pool-Zobel et al., Anthocyanins are potent antioxidants in model systems but do not reduce endogenous oxidative DNA damage in human colon cells. Eur. J. Nutr. 38(5), 227–234 (1999)

    Article  CAS  Google Scholar 

  34. T. Tsuda, Y. Kato, T. Osawa, Mechanism for the peroxynitrite scavenging activity by anthocyanins. FEBS Lett. 484(3), 207–210 (2000)

    Article  CAS  Google Scholar 

  35. S. de Pascual-Teresa, D.A. Moreno, C. García-Viguera, Flavanols and anthocyanins in cardiovascular health: a review of current evidence. Int. J. Mol. Sci. 11(4), 1679–1703 (2010)

    Article  Google Scholar 

  36. I. Da-Costa-Rocha et al., Hibiscus sabdariffa L.: a phytochemical and pharmacological review. Food. Chem. 165(0), 424–443 (2014)

    Article  CAS  Google Scholar 

  37. K. Springob et al., Recent advances in the biosynthesis and accumulation of anthocyanins. Nat. Prod. Rep. 20(3), 288–303 (2003)

    Article  CAS  Google Scholar 

  38. J. Wang et al., Antioxidant activity of leaf extracts from different Hibiscus sabdariffa accessions and simultaneous determination five major antioxidant compounds by LC-Q-TOF-MS. Molecules 19(12), 21226 (2014)

    Article  Google Scholar 

  39. D. Krishnaiah, R. Sarbatly, R. Nithyanandam, A review of the antioxidant potential of medicinal plant species. Food Bioprod. Process. 89(3), 217–233 (2011)

    Article  CAS  Google Scholar 

  40. S. Babalola, A. Babalola, O. Aworh, Compositional attributes of the calyces of roselle (Hibiscus sabdariffa L.). J. Food Technol. Afr. 6, 133–134 (2001)

    Google Scholar 

  41. A.M. Suliman et al., A comparative study on red and white karkade (Hibiscus sabdariffa L.) calyces, extracts and their products. Pak. J. Nutr. 10(7), 680–683 (2011)

    Article  CAS  Google Scholar 

  42. E.N. Frankel et al., Commercial grape juices inhibit the in vitro oxidation of human low-density lipoproteins. J. Agric. Food. Chem. 46(3), 834–838 (1998)

    Article  CAS  Google Scholar 

  43. S. Fernández-Arroyo et al., Quantification of the polyphenolic fraction and in vitro antioxidant and in vivo anti-hyperlipemic activities of Hibiscus sabdariffa aqueous extract. Food Res. Int. 44(5), 1490–1495 (2011)

    Article  Google Scholar 

  44. S.G. Sáyago-Ayerdi et al., Dietary fiber content and associated antioxidant compounds in roselle flower (Hibiscus sabdariffa L.) beverage. J. Agric. Food Chem. 55(19), 7886–7890 (2007)

    Article  Google Scholar 

  45. E. Jung, Y. Kim, N. Joo, Physicochemical properties and antimicrobial activity of Roselle (Hibiscus sabdariffa L.). J. Sci. Food Agric. 93(15), 3769–3776 (2013)

    Article  CAS  Google Scholar 

  46. M. Ramírez-Rodrigues et al., Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried. J. Food Sci. 76(2), C212–C217 (2011)

    Article  Google Scholar 

  47. C. Schuh, P. Schieberle, Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion. J. Agric. Food. Chem. 54(3), 916–924 (2006)

    Article  CAS  Google Scholar 

  48. T. Shibamoto, C.S. Tang, ‘Minor’ tropical fruits–mango, papaya, passion fruit, and guava. in Developments in food science (1990), pp 221–280

  49. L. Vazquez-Araujo et al., Instrumental and sensory aroma profile of pomegranate juices from the USA: differences between fresh and commercial juice. Flavour Fragr. J. 26(2), 129–138 (2011)

    Article  CAS  Google Scholar 

  50. T. Acree, H. Arn, Flavornet and human odor space. Datu Inc. (2004), http://www.flavornet.org. Accessed 20 Mar 2013

  51. M.J. Jordan et al., Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O. J. Agric. Food. Chem. 50(19), 5386–5390 (2002)

    Article  CAS  Google Scholar 

  52. A.J. Matich et al., Actinidia arguta: volatile compounds in fruit and flowers. Phytochemistry 63(3), 285–301 (2003)

    Article  CAS  Google Scholar 

  53. E. Lewinsohn et al., Carotenoid pigmentation affects the volatile composition of tomato and watermelon fruits, as revealed by comparative genetic analyses. J. Agric. Food. Chem. 53(8), 3142–3148 (2005)

    Article  CAS  Google Scholar 

  54. M. Aznar et al., Prediction of aged red wine aroma properties from aroma chemical composition: partial least squares regression models. J. Agric. Food. Chem. 51(9), 2700–2707 (2003)

    Article  CAS  Google Scholar 

  55. M. Vilanova et al., Correlation between volatile composition and sensory properties in Spanish Albarino wines. Microchem. J. 95(2), 240–246 (2010)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

We are grateful for the support from the department of the National Science and Technology Support Program (2015BAD17B04, 2015BAD19B03), the National Natural Science Foundation of China (Grant No. 61301239), China Postdoctoral Science Foundation (2013M540422, 2014T70483) and Science Foundation for Postdoctoral in Jiangsu Province (1301051C).

Author information

Authors and Affiliations

  1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang, 212013, Jiangsu, China

    Haroon Elrasheid Tahir, Zou Xiaobo, Mohammed A. Y. Abdualrahman & William Tchabo

  2. College of Sciences and Arts-Alkamil, University of Jeddah, P.O. Box 110, Alkamil, 21931, Saudi Arabia

    Abdalbasit Adam Mariod

  3. Department of Food Science & Technology, College of Agricultural Studies, Sudan University of Science & Technology, P.O Box 71, Khartoum North, Sudan

    Abdalbasit Adam Mariod

  4. Department of Food Science & Technology, Faculty of Agriculture, University for Development Studies, P.O. Box TL 1882, Tamale, Ghana

    Gustav Komla Mahunu

  5. Department of Food Technology, Nyala Technical College, Nyala, Sudan

    Mohammed A. Y. Abdualrahman

Authors
  1. Haroon Elrasheid Tahir
    View author publications

    Search author on:PubMed Google Scholar

  2. Zou Xiaobo
    View author publications

    Search author on:PubMed Google Scholar

  3. Abdalbasit Adam Mariod
    View author publications

    Search author on:PubMed Google Scholar

  4. Gustav Komla Mahunu
    View author publications

    Search author on:PubMed Google Scholar

  5. Mohammed A. Y. Abdualrahman
    View author publications

    Search author on:PubMed Google Scholar

  6. William Tchabo
    View author publications

    Search author on:PubMed Google Scholar

Corresponding author

Correspondence to Zou Xiaobo.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Tahir, H.E., Xiaobo, Z., Mariod, A.A. et al. Assessment of antioxidant properties, instrumental and sensory aroma profile of red and white Karkade/Roselle (Hibiscus sabdariffa L.). Food Measure 11, 1559–1568 (2017). https://doi.org/10.1007/s11694-017-9535-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-017-9535-0

Keywords

Profiles

  1. William Tchabo View author profile