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Hibiscus sabdariffa (Roselle) Extracts and Wine: Phytochemical Profile, Physicochemical Properties, and Carbohydrase Inhibition

Ifie, Idolo, Marshall, Lisa J., Ho, Peter, Williamson, Gary
Journal of agricultural and food chemistry 2016 v.64 no.24 pp. 4921-4931
Hibiscus sabdariffa, alpha-amylase, alpha-glucosidase, caffeic acid, chlorogenic acid, cyanidin, delphinidin, fermentation, hydrolysis, odors, phenylethyl alcohol, physicochemical properties, phytopharmaceuticals, temperature, wine cultivars, winemaking, wines
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.