Antioxidant Compounds and Activities of Roselle (Hibiscus sabdariffa L.) Decoction Residues from Cordial and Juice Production

https://doi.org/10.55230/mabjournal.v53i3.2951

Authors

  • Nur Amirah Yusoff Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
  • Fauziah Tufail Ahmad Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia; Research Program of Postharvest Research and Innovation, Food Security Research Cluster, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
  • Aidilla Mubarak Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia; Research Program of Postharvest Research and Innovation, Food Security Research Cluster, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia; Institute of Tropical Aquaculture and Fisheries, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
  • Razifah Mohd Razali Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
  • Husni Hayati Mohd Rafdi Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia; Research Program of Postharvest Research and Innovation, Food Security Research Cluster, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia

Keywords:

Antioxidant activity, ethanolic extract, Hibiscus sabdariffa, roselle

Abstract

Roselle is a popular plant in Malaysia, especially for its use in food and beverage production. The calyces of the roselle plant are commonly decocted to make roselle juice and cordial, resulting in a significant amount of waste in the form of decocted calyces. Surprisingly, these decocted calyces retain their dark red colour and are still intact although soften. However, to date, there is no research on the antioxidant compounds and activities of roselle decoction residues from cordial and juice production have been reported. Therefore, the aim of this study is to determine the phenolic compounds and antioxidant activities of the roselle decoction residues. The roselle decoction residues were evaluated for colour, Delta E (∆E), pH, total anthocyanin content (TAC), total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging assay, ferric reducing ability assay (FRAP), and ferrous ion chelating (FIC). All assays were also correlated and show positive effect among themselves. The decocted residues reported were still in acidic conditions ranged of pH 2 to 4. The decocted cordial residue (DCR) showed similar colour with control or fresh roselle calyx (FRC), and a bit duller in decocted juice residue (DJR). The DCR showed similar and slightly lower antioxidant content and activity of TAC, TPC, TFC, DPPH, FRAP and FIC to FRC but much better than DJR. Therefore, the DCR were still rich in anthocyanin contents and had good antioxidant activity without having colour changes. These residues have the capacity to be converted to wealth and could be an alternative source for natural antioxidants. Further research is needed to explore their potential applications in functional foods, dietary supplements, and pharmaceuticals. By harnessing the potential of roselle decoction residues, we can contribute to a more sustainable and environmentally friendly approach to food and beverage production.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Abdul Madik, M. 2017. Personal communication (Chairman of A. I. Agro Marketing). March 5, 2017.

Abu Bakar, M.F., Mohamed, M., Rahmat, A. & Fry, J. 2009. Phytochemicals and antioxidant activity of different parts of bambangan (Mangifera pajang) and tarap (Artocarpus odoratissimus). Food Chemistry, 113(2): 479–483.

Ajiboye, T.O., Salawu, N.A., Yakubu, M.T., Oladiji, A.T., Akanji, M.A. & Okogun, J.I. 2011. Antioxidant and drug detoxification potentials of Hibiscus sabdariffa anthocyanin extract. Drug and Chemical Toxicology, 34(2): 109–115.

AIChE. 2020. Waste valorization | AIChE. https://www.aiche.org/topics/energy/waste-valorization.

Amin, I., Azrina, A., Khoo, H.E., Prasad, K.N. & Kong, K.M. 2013. Antioxidants Assay: Principals Methods and Analyses. UPM press, Serdang. 120 pp. (Malay).

Awad, M., Jager, A. & Westing, L. 2000. Flavonoid and chlorogenic acid levels in apple fruit: characterisation of variation. Scientia Horticulturae, 83(3-4): 249-263.

Azza, A.A., Ferial, M.A. & Esmat, A.A. 2011. Physico-chemical properties of natural pigments (anthocyanin) extracted from roselle calyxes. Journal of American Science, 7(7): 445 – 456.

Baiano, A. 2014. Recovery of biomolecules from food wastes - A review. Molecules, 19(9): 14821–14842.

Benzie, I.F.F. & Strain, J.J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1): 70–76.

Boyer, J. & Liu, R. 2004. Apple phytochemicals and their health benefits. Nutrition Journal, 3: 5.

Brand-Williams, W., Cuvelier, M.E. & Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1): 25–30.

Castañeda-Ovando, A., Pacheco-Hernández, M.L., Páez-Hernández, M.E., Rodríguez, J.A. & Galán-Vidal, C.A. 2009. Chemical studies of anthocyanins: A review. Food Chemistry, 113(4): 859–871.

Chew, Y.L., Goh, J.K. & Lim, Y.Y. 2009. Assessment of in vitro antioxidant capacity and polyphenolic composition of selected medicinal herbs from Leguminosae family in Peninsular Malaysia. Food Chemistry, 116(1): 13–18.

Cid-Ortega, S. & Guerrero-Beltrán, J. 2015. Roselle calyces (Hibiscus sabdariffa), an alternative to the food and beverages industries: a review. Journal of Food Science and Technology, 52(11): 6859-6869.

Clemente, A., Sánchez-Vioque, R., Vioque, J., Bautista, J. & Millán, F. 1997. Chemical composition of extracted dried olive pomaces containing two and three phases. Food Biotechnology, 11(3): 273–291.

Contreras-Lopez, E., Castañeda-Ovando, A., González-Olivares, L.G. & Añorve-Morga, J. 2014. Effect of light on stability of anthocyanins in ethanolic extracts of Rubus fruticosus. Food and Nutrition Sciences, 5(06): 517.

Dewanto, V., Wu, X., Adom, K.K. & Liu, R.H. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry, 50(10): 3010–3014.

Dinis, T.C.P., Madeira, V.M.C. & Almeida, L.M. 1994. Action of phenolic derivatives (Acetaminophen, Salicylate, and 5-Aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Archives of Biochemistry and Biophysics, 315(1): 161-169.

Enaru, B., Drețcanu, G., Pop, T.D., Stǎnilǎ, A. & Diaconeasa, Z. 2021. Anthocyanins: Factors affecting their stability and degradation. Antioxidants, 10(12): 1967.

EPA. 2021. Reduce wasted food by feeding animals | Sustainable management of food | US EPA. https://www.epa.gov/sustainable-management-food/reduce-wasted-food-feeding-animals

Eslaminejad, T. & Zakaria, M. 2011. Morphological characteristics and pathogenicity of fungi associated with roselle (Hibiscus sabdariffa) diseases in Penang, Malaysia. Microbial Pathogenesis, 51(5): 325–337.

FAO. 2017. Global initiative on food loss and waste. Fao, 6. www.fao.org/publications%0Awww.fao.org/platform-food-loss-waste

FAO. 2019. The state of food and agriculture 2019. Moving forward on food loss and waste reduction. Rome.

Gençdağ, E., Özdemir, E.E., Demirci, K., Görgüç, A. & Yılmaz, F.M. 2022. Copigmentation and stabilization of anthocyanins using organic molecules and encapsulation techniques. Current Plant Biology, 29: 100238.

Giusti, M.M. & Wrolstad, R.E. 2001. Characterization and measurement of anthocyanins by UV-Visible spectroscopy. In: Current Protocols in Food Analytical Chemistry, 00(1): F1.2.1–F1.2.13.

Gulcin, I. & Alwasel, S.H. 2022. Metal ions, metal chelators and metal chelating assay as antioxidant method. Processes, 10(1): 132.

Halimatul, S.M.N., Amin, I., Mohd.-Esa, N., Nawalyah, A.G. & Siti Muskinah, M. 2007. Protein quality of roselle (Hibiscus sabdariffa L.) seeds. ASEAN Food Journal, 14(2): 131-140.

He, Z., Xu, M., Zeng, M., Qin, F. & Chen, J. 2016. Interactions of milk α- and β-casein with malvidin-3-o-glucoside and their effects on the stability of grape skin anthocyanin extracts. Food Chemistry, 199: 314-322.

Heijnen, C.G.M., Haenen, G.R.M.M., Minou Oostveen, R., Stalpers, E.M. & Bast, A. 2002. Protection of flavonoids against lipid peroxidation: The structure activity relationship revisited. Free Radical Research, 36(5): 575–581.

Jill Burkhardt. 2020. Turning food waste into livestock feed | Canadian Cattlemen. URL https://www.canadiancattlemen.ca/features/turning-food-waste-into-livestock-feed/

Kalin, P., Gulcin, I. & Goren, A.C. 2015. Antioxidant activity and polyphenol content of cranberries (Vaccinium macrocarpon). Records of Natural Product, 9(4): 496–502.

Kang, H.J., Ko, M.J. & Chung, M.S. 2021. Anthocyanin structure and pH dependent extraction characteristics from blueberries (Vaccinium corymbosum) and chokeberries (Aronia melanocarpa) in subcritical water state. Foods, 10(3): 527.

Khoo, H.E., Azlan, A., Tang, S.T. & Lim, S.M. 2017. Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food and Nutrition Research, 61(1): 1361779.

Kori, A., Mahesar, S., Sherazi, S., Laghari, Z. & Panhwar, T. 2020. A review on techniques employed for encapsulation of the bioactive components of Punica granatum L. Journal of Food Processing and Preservation, 44(11): e14848.

Kouakou, T.H., Konkon, N.G., Ayolie, K., Obouayeba, A.P., Abeda, Z.H. & Kone, M. 2015. Anthocyanin production in calyx and callus of roselle (Hibiscus sabdariffa L.) and its impact on antioxidant activity. Journal of Pharmacognosy and Phytochemistry, 4(3): 9-15.

Lachowicz, S., Wisniewski, R., Ochmian, I., Drzymała, K. & Pluta, S. 2019. Anti-microbiological, anti-hyperglycemic and anti-obesity potency of natural antioxidants in fruit fractions of saskatoon berry. antioxidants, 8(9): 397.

Laufenberg, G., Grüß, O. & Kunz, B. 1996. Neue Konzepte der Reststoffverwertung in der Lebensmittelindustrie – Chancen fur die Kartoffelstarkeindustrie. (New concepts for the utilisation of residual products from food industry – Prospects for the potato industry.). Starch-Stärke, 48: 315–321.

Laufenberg, G., Kunz, B., & Nystroem, M. 2003. Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations. Bioresource Technology, 87(2): 167–198.

Lim, Y.Y., Lim, T.T. & Tee, J.J. 2007. Antioxidant properties of several tropical fruits: A comparative study. Food Chemistry, 103(3): 1003–1008.

Liu, W., Wang, Y., Yu, L., Jiang, H., Guo, Z., Xu, H., Jiang, S.; Fang, H., Zhang, J., Su, M., Zhang, Z., Chen, X., Chen, X. & Wang, N. 2019. MdWRKY11 participates in anthocyanin accumulation in red-fleshed apples by affecting MYB transcription factors and the photoresponse factor MdHY5. Journal of Agricultural and Food Chemistry, 67(32): 8783-8793.

Lobo, V., Patil, A., Phatak, A. & Chandra, N. 2010. Free radicals, antioxidants, and functional foods: Impact on human health. Pharmacognosy Reviews, 4(8): 118–126.

Lourith, N. & Kanlayavattanakul, M. 2013. Antioxidant activity and stability of natural colour. Agro Food Industry Hi Tech, 24(5): 40–43.

Md Yusof, N., Hasan, M.H., Armayni, U.A., Ahmad, M.S. & Abdul Wahab, I. 2013. The ferrous ion chelating assay of extracts. The Open Conference Proceedings Journal, 4(1): 155–155.

Md Yusof, N. 2018. Effect of different level of roselle (Hibiscus sabdariffa L.) seed to the tenderness of quail birds (Coriunix-coriunix) meat (B. Universiti Malaysia Terengganu.

Mercado-Mercado, G., Blancas-Benitez, F.J., Velderrain-Rodríguez, G.R., Montalvo-González, E., González-Aguilar, G.A., Alvarez-Parrilla, E. & Sáyago-Ayerdi, S.G. 2015. Bioaccessibility of polyphenols released and associated to dietary fibre in calyces and decoction residues of Roselle (Hibiscus sabdariffa L.). Journal of Functional Foods, 18: 171–181. https://doi.org/10.1016/j.jff.2015.07.001

Modesto Junior, E.N., Martins, M.G., Pereira, G.A., Chisté, R.C. & Pena, R.S. 2023. Stability kinetics of anthocyanins of grumixama berries (Eugenia brasiliensis Lam.) during thermal and light treatments. Foods, 12(3): 565. https://doi.org/10.3390/foods12030565

Mohamed Aslam, A.R. 2018. Effect of feed supplemented with different concentration of roselle (Hibiscus sabdariffa L.) waste in postharvest quality of broiler chicken (Gallus gallus sp.) (BSc.). Universiti Malaysia Terengganu.

Mohd Ali, S.A., Che Mohd, C.R. & Latip, J. 2019. Comparison of phenolic constituent in Hibiscus sabdariffa cv. UKMR-2 calyx at different harvesting times. Sains Malaysiana, 48(7): 1417–1424.

Mohd-Esa, N., Hern, F.S., Ismail, A. & Yee, C.L. 2010. Antioxidant activity in different parts of roselle (Hibiscus sabdariffa L.) extracts and potential exploitation of the seeds. Food Chemistry, 122(4): 1055–1060.

Molyneux, P. 2004. The use of the stable radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science and Technology, 26(2): 211-219.

Musa, Y., Engku Ismail, E.A. & Yahaya, H. 2006. Manual teknologi penanaman rosel. Kuala Lumpur: Institut Penyelidikan dan Kemajuan Pertanian Malaysia (MARDI). 28 pp. (Malay).

Nur Amirah, Y. 2015. Effect of deficit irrigation on the growth and postharvest performance of roselle grown on BRIS soil (Master). Universiti Malaysia Terengganu.

Nyam, K.L., Leao, S.Y., Tan, C.P. & Long, K. 2012. In vitro antioxidant activities of extract and oil from roselle (Hibiscus sabdariffa L.) seed against sunflower oil autoxidation. Malaysian Journal of Nutrition, 18(2): 265–274.

Negreanu-Pirjol, B.-S., Oprea, O.C., Negreanu-Pirjol, T., Roncea, F.N., Prelipcean, A.-M., Craciunescu, O., Iosageanu, A., Artem, V., Ranca, A., Motelica, L., Lepadatu, A.-C., Cosma, M. & Popoviciu, D.R. 2023. Health benefits of antioxidant bioactive compounds in the fruits and leaves of Lonicera caerulea L. and Aronia melanocarpa (michx.) elliot. Antioxidants, 12(4): 951.

Oreopoulou, V. & Tzia, C. 2007. Utilization of plant by-products for the recovery of proteins, dietary fibers, antioxidants, and colorants. In: Utilization of By-Products and Treatment of Waste in the Food Industry. V. Oreopoulou and W. Russ (Eds.). Springer, Boston.

Pacôme, O.A., Joseph, D.A., Guessan, N., David, J.P. & Hilaire, K.T. 2019. Some anthocyanins isolated and identified from petals and calyces of Hibiscus sabdariffa (Malvaceae). International Journal of Herbal Medicine, 7(5): 12-18.

Pina, F., Melo, M.J., Laia, C.A.T., Parola, A.J. & Lima, J.C. 2012. Chemistry and applications of flavylium compounds: A handful of colours. Chemical Society Reviews, 41(2): 869–908.

Peredo Pozos, P.G.I., Ruiz-López, M.A., Zamora Nátera, J.F., Álvarez Moya, C., Barrientos Ramírez, L., Reynoso Silva, M., Rodríguez Macías, R., García-López, P.M., González Cruz, R., Salcedo Pérez, E. & Vargas Radillo, J.J. 2020. Antioxidant capacity and antigenotoxic effect of Hibiscus sabdariffa L. extracts obtained with ultrasound-assisted extraction process. Applied Sciences, 10(2): 560.

Purchase, B. 1995. Products from sugarcane. International Sugar Journal, 97(1154): 70–71.

Qaid, M.A.N., Wang, H., Gasmalla, M.A.A., Ma, C., Thabit, R., Tanver Rahman, M.R. & Tang, Y. 2014. Chemical composition and antioxidant activity of the essential oil of Pulicaria inuloides. Journal of Food and Nutrition Research, 2(5): 221–227.

Reyes, L.F. & Cisneros-Zevallos, L. 2007. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.). Food Chemistry, 100(3): 885-894.

Rivin, J., Miller, Z. & Matel, O. 2012. Using food waste as livestock feed. Waste Management, 34: 2–34.

Rohaya, A. & Noriham, A. 2013. Antioxidant Principles and In Vitro Evaluation Methods. UiTM Press, Shah Alam. 60 pp.

SAS Institute Inc. 2023. SAS Procedures Guide. SAS Studio 3.8. Cary, NC, USA. https://welcome.oda.sas.com/

Sáyago-Ayerdi, S.G., Arranz, S., Serrano, J. & 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.

Sáyago-Ayerdi, S.G., Brenes, A., Viveros, A. & Goñi, I. 2009. Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties. Meat Science, 83(3): 528–533.

Schuessler, Z. 2023. Delta E 101. URL http://zschuessler.github.io/DeltaE/learn/

Sharara, M.S. 2017. Copigmentation effect of some phenolic acids on stabilization of roselle (Hibiscus sabdariffa) anthocyanin extract. American Journal of Food Science and Technology, 5(2): 45–52.

Sinniah, P. 2018. Effect of different concentrations of roselle waste (Hibiscus sabdariffa L.) on postharvest quality of japanese quail’s egg (BSc.). Universiti Malaysia Terengganu.

So, Y.S., Hyeonbin, O., Ki., Y.J., Si, Y.K. & Young, S.K. 2021. Effects of roselle (Hibiscus sabdariffa L.) calyx extract on the physicochemical characteristics, antioxidant activity and consumer preference of yogurt dressing. Progress in Nutrition, 23 (2): e2021065.

Swain, T. & Hillis, W.E. 1959. The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituents. Journal of the Science of Food and Agriculture, 10(1): 63–68.

Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L. & Hawkins Byrne, D. 2006. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19(6-7): 669–675.

Wahyuningsih, S., Wulandari, L., Wartono, M.W., Munawaroh, H. & Ramelan, A.H. 2017. The Effect of pH and Color Stability of Anthocyanin on Food Colorant. IOP Conference Series: Materials Science and Engineering, 193: 012047.

Wan Zaliha, W.S. 2009. Regulation of fruit colour development, quality, and storage life of cripps pink‘apple with deficit irrigation and plant bioregulators (Ph.D). Curtin University of Technology, Australia.

Wan Zaliha, W.S. & Singh, Z. 2010a. Fruit quality and postharvest performance of “cripps pink” apple in relation to withholding irrigation. Acta Horticulturae, 877: 147–154.

Wan Zaliha, W.S. & Singh, Z. 2010b. Impact of regulated deficit irrigation on fruit quality and postharvest storage performance of “cripps pink” apple. Acta Horticulturae, 877: 155–162.

Wu, H.Y., Yang, K.M. & Chiang, P.Y. 2018. Roselle anthocyanins: antioxidant properties and stability to heat and pH. Molecules, 23(6): 1357.

Published

30-09-2024

How to Cite

Yusoff, N. A., Ahmad, F. T., Mubarak, A., Mohd Razali, R., & Mohd Rafdi, H. H. (2024). Antioxidant Compounds and Activities of Roselle (Hibiscus sabdariffa L.) Decoction Residues from Cordial and Juice Production. Malaysian Applied Biology, 53(3), 239–253. https://doi.org/10.55230/mabjournal.v53i3.2951

Issue

Section

Research Articles

Funding data

Most read articles by the same author(s)