Hibiscus sabdariffa L.: ESTABILIDADE DA ATIVIDADE ANTIOXIDANTE E CONSTITUINTES QUÍMICOS APÓS PREPARO DO CHÁ
Hibiscus sabdariffa L. is used due to its peculiar taste and its healing properties. The literature reports antioxidant, anti-inflammatory and antidiabetic properties for this plant. Hibiscus is used as a tea, obtained from the infusion of parts of the plant, precisely its dried calyx. Due to its...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Federal Council of Pharmacy
2018-08-01
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| Series: | Infarma: Pharmaceutical Sciences |
| Subjects: | |
| Online Access: | http://revistas.cff.org.br/?journal=infarma&page=article&op=view&path%5B%5D=2292&path%5B%5D=pdf |
| _version_ | 1811207499686084608 |
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| author | Andressa Ândria Martins RIBEIRO Diegue Henrique Nascimento MARTINS Gabriela Roso CIBIN Dâmaris SILVEIRA Pérola de Oliveira MAGALHÃES Yris Maria FONSECA-BAZZO |
| author_facet | Andressa Ândria Martins RIBEIRO Diegue Henrique Nascimento MARTINS Gabriela Roso CIBIN Dâmaris SILVEIRA Pérola de Oliveira MAGALHÃES Yris Maria FONSECA-BAZZO |
| author_sort | Andressa Ândria Martins RIBEIRO |
| collection | DOAJ |
| description | Hibiscus sabdariffa L. is used due to its peculiar taste and its healing properties. The literature reports antioxidant,
anti-inflammatory and antidiabetic properties for this plant. Hibiscus is used as a tea, obtained from the infusion of
parts of the plant, precisely its dried calyx. Due to its properties, the consumption of this tea in Brazil has been growing.
Quality evaluation is important to guarantee the efficacy and safety of such products. In this study, three brands of
H. sabdariffa L. tea were evaluated for their antioxidant properties, as well as their phytochemical profile by HPLC/
DAD. The methods of lipid peroxidation and inhibition of the formation of the phosphomolybdenum complex were
used to evaluate the antioxidant activity. To better guide the safe consumption of this tea, the stability of the antioxidant
activity was assessed 1 and 12 hours after preparation. In the chromatographic analysis, the presence of neochlorogenic
acid was detected in all evaluated brands. The tea showed antioxidant activity in the two used methods.
However, antioxidant activity tended to be lower after 12 hours of tea preparation. Therefore, to preserve the activity,
the H. sabdariffa L. tea should be used up to 12 hours after preparation. |
| first_indexed | 2024-04-12T04:05:33Z |
| format | Article |
| id | doaj.art-c42cea8dd0b347b985d68de7d99dfec5 |
| institution | Directory Open Access Journal |
| issn | 0104-0219 2318-9312 |
| language | English |
| last_indexed | 2024-04-12T04:05:33Z |
| publishDate | 2018-08-01 |
| publisher | Federal Council of Pharmacy |
| record_format | Article |
| series | Infarma: Pharmaceutical Sciences |
| spelling | doaj.art-c42cea8dd0b347b985d68de7d99dfec52022-12-22T03:48:37ZengFederal Council of PharmacyInfarma: Pharmaceutical Sciences0104-02192318-93122018-08-0130210210910.14450/2318-9312.v30.e2.a2018.pp102-109Hibiscus sabdariffa L.: ESTABILIDADE DA ATIVIDADE ANTIOXIDANTE E CONSTITUINTES QUÍMICOS APÓS PREPARO DO CHÁAndressa Ândria Martins RIBEIRO0Diegue Henrique Nascimento MARTINS1Gabriela Roso CIBIN2Dâmaris SILVEIRA3Pérola de Oliveira MAGALHÃES4Yris Maria FONSECA-BAZZO5Laboratório de Produtos Naturais, Faculdade de Ciências da Saúde, Universidade de BrasíliaLaboratório de Produtos Naturais, Faculdade de Ciências da Saúde, Universidade de BrasíliaLaboratório de Produtos Naturais, Faculdade de Ciências da Saúde, Universidade de BrasíliaLaboratório de Produtos Naturais, Faculdade de Ciências da Saúde, Universidade de BrasíliaLaboratório de Produtos Naturais, Faculdade de Ciências da Saúde, Universidade de BrasíliaLaboratório de Produtos Naturais, Faculdade de Ciências da Saúde, Universidade de BrasíliaHibiscus sabdariffa L. is used due to its peculiar taste and its healing properties. The literature reports antioxidant, anti-inflammatory and antidiabetic properties for this plant. Hibiscus is used as a tea, obtained from the infusion of parts of the plant, precisely its dried calyx. Due to its properties, the consumption of this tea in Brazil has been growing. Quality evaluation is important to guarantee the efficacy and safety of such products. In this study, three brands of H. sabdariffa L. tea were evaluated for their antioxidant properties, as well as their phytochemical profile by HPLC/ DAD. The methods of lipid peroxidation and inhibition of the formation of the phosphomolybdenum complex were used to evaluate the antioxidant activity. To better guide the safe consumption of this tea, the stability of the antioxidant activity was assessed 1 and 12 hours after preparation. In the chromatographic analysis, the presence of neochlorogenic acid was detected in all evaluated brands. The tea showed antioxidant activity in the two used methods. However, antioxidant activity tended to be lower after 12 hours of tea preparation. Therefore, to preserve the activity, the H. sabdariffa L. tea should be used up to 12 hours after preparation.http://revistas.cff.org.br/?journal=infarma&page=article&op=view&path%5B%5D=2292&path%5B%5D=pdfHibiscus sabdariffa L.CLAEantioxidant activity |
| spellingShingle | Andressa Ândria Martins RIBEIRO Diegue Henrique Nascimento MARTINS Gabriela Roso CIBIN Dâmaris SILVEIRA Pérola de Oliveira MAGALHÃES Yris Maria FONSECA-BAZZO Hibiscus sabdariffa L.: ESTABILIDADE DA ATIVIDADE ANTIOXIDANTE E CONSTITUINTES QUÍMICOS APÓS PREPARO DO CHÁ Infarma: Pharmaceutical Sciences Hibiscus sabdariffa L. CLAE antioxidant activity |
| title | Hibiscus sabdariffa L.: ESTABILIDADE DA ATIVIDADE ANTIOXIDANTE E CONSTITUINTES QUÍMICOS APÓS PREPARO DO CHÁ |
| title_full | Hibiscus sabdariffa L.: ESTABILIDADE DA ATIVIDADE ANTIOXIDANTE E CONSTITUINTES QUÍMICOS APÓS PREPARO DO CHÁ |
| title_fullStr | Hibiscus sabdariffa L.: ESTABILIDADE DA ATIVIDADE ANTIOXIDANTE E CONSTITUINTES QUÍMICOS APÓS PREPARO DO CHÁ |
| title_full_unstemmed | Hibiscus sabdariffa L.: ESTABILIDADE DA ATIVIDADE ANTIOXIDANTE E CONSTITUINTES QUÍMICOS APÓS PREPARO DO CHÁ |
| title_short | Hibiscus sabdariffa L.: ESTABILIDADE DA ATIVIDADE ANTIOXIDANTE E CONSTITUINTES QUÍMICOS APÓS PREPARO DO CHÁ |
| title_sort | hibiscus sabdariffa l estabilidade da atividade antioxidante e constituintes quimicos apos preparo do cha |
| topic | Hibiscus sabdariffa L. CLAE antioxidant activity |
| url | http://revistas.cff.org.br/?journal=infarma&page=article&op=view&path%5B%5D=2292&path%5B%5D=pdf |
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