J Agric Food Chem. 2016 Jun 22;64(24):4921-31. doi: 10.1021/acs.jafc.6b01246. Epub 2016 Jun 7.
- 1School of Food Science and Nutrition, University of Leeds , Leeds LS2 9JT, United Kingdom.
Abstract
Three
varieties of Hibiscus sabdariffa were analyzed for their phytochemical
content and inhibitory potential on carbohydrate-digesting enzymes as a
basis for selecting a variety for wine production. The dark red variety
was chosen as it was highest in phenolic content and an aqueous extract
partially inhibited α-glucosidase (maltase), with delphinidin
3-O-sambubioside, cyanidin 3-O-sambubioside, and 3-O-caffeoylquinic acid
accounting for 65% of this activity.
None of the varieties significantly inhibited α-amylase. Regarding
Hibiscus sabdariffa wine, the effect of fermentation temperature (20 and
30 °C) on the physicochemical, phytochemical, and aroma composition was
monitored over 40 days. The main change in phytochemical composition
observed was the hydrolysis of 3-O-caffeolquinic acid and the
concomitant increase of caffeic acid irrespective of fermentation
temperature. Wine fermented at 20 °C was slightly more active for
α-glucosidase inhibition with more fruity aromas (ethyl octanoate), but
there were more flowery notes (2-phenylethanol) at 30 °C.
KEYWORDS:
Hibiscus sabdariffa; aroma compounds; carbohydrases; fermentation; phytochemicals; roselle wine
