title: Hibiscus sabdariffa (Roselle) Extracts and Wine: Phytochemical Profile, Physicochemical Properties, and Carbohydrase Inhibition.
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.
authors.affiliation: School of Food Science and Nutrition, University of Leeds , Leeds LS2 9JT, United Kingdom.
authors.forename: Idolo
authors.initials: I
authors.lastname: Ifie
authors.affiliation: School of Food Science and Nutrition, University of Leeds , Leeds LS2 9JT, United Kingdom.
authors.forename: Lisa J
authors.initials: LJ
authors.lastname: Marshall
authors.affiliation: School of Food Science and Nutrition, University of Leeds , Leeds LS2 9JT, United Kingdom.
authors.forename: Peter
authors.initials: P
authors.lastname: Ho
authors.affiliation: School of Food Science and Nutrition, University of Leeds , Leeds LS2 9JT, United Kingdom.
authors.forename: Gary
authors.initials: G
authors.lastname: Williamson
mesh_terms: D004791:Enzyme Inhibitors / Q000737:chemistry*; D035264:Flowers / Q000737:chemistry; D006026:Glycoside Hydrolases / Q000037:antagonists & inhibitors* / Q000737:chemistry; D031584:Hibiscus / Q000737:chemistry*; D006801:Humans; D010936:Plant Extracts / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D004791:Enzyme Inhibitors; D010936:Plant Extracts; D006026:Glycoside Hydrolases; C019822:carbohydrase
keywords: Hibiscus sabdariffa; aroma compounds; carbohydrases; fermentation; phytochemicals; roselle wine