Extraction Effects on Roselle Functionalities: Antioxidant, Antiglycation, and Antibacterial Capacities

Author:

Lai Ying-Jang1,Chiang Yi-Chan234ORCID,Jhan Yi-Syuan5,Song Tuzz-Ying6ORCID,Cheng Ming-Ching57

Affiliation:

1. Department of Food Science, National Quemoy University, Kinmen 892, Taiwan

2. Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402, Taiwan

3. Department of Food and Nutrition, Providence University, Taichung 433, Taiwan

4. Department of Food Science and Technology, Central Taiwan University of Science and Technology, Taichung 406, Taiwan

5. Department of Health Food, Chung Chou University of Science and Technology, Changhua 515, Taiwan

6. Department of Medicinal Botanicals and Foods on Health Applications, Da-Yeh University, Changhua 515, Taiwan

7. Department of Food Science and Technology, Hungkuang University, Taichung 433, Taiwan

Abstract

This study investigated the effects of certain roselle (Hibiscus sabdariffa Linnaeus) extraction methods on various functional properties, including the antioxidant and antiglycation capacities and bacterial growth inhibition. Roselle anthocyanins were extracted using water and ethanol solvents at different temperatures and concentrations. The results revealed that the extraction rate increased with higher temperatures and ethanol concentrations (p < 0.05). Ethanol extracts exhibited higher total organic acid and total anthocyanin contents compared to water extracts, while water extracts showed higher total saccharide, total polyphenol, and total flavonoid contents (p < 0.05). Furthermore, the water extracts demonstrated superior Trolox equivalent antioxidant capacity (TEAC) values, while the ethanol extracts exhibited better 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, antiglycation capacity, and bacterial growth inhibition. A Pearson correlation analysis revealed strong associations between specific components and functional properties, such as a positive correlation between the total anthocyanin content and antiglycation capacity (R2 = 0.9862). A principal component analysis and agglomerative hierarchical clustering highlighted distinct clusters of water and ethanol extracts, indicating solvent-dependent variations in functional properties. This study assessed roselle extraction models for antioxidant, antiglycation, and antibacterial activities, which could be used for the development of functional alcoholic or non-alcoholic beverages.

Publisher

MDPI AG

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