Comparison of the bioactive potential of Roselle (Hibiscus sabdariffa L.) calyx and its by-product: Phenolic characterization by UPLC-QTOF MS and their anti-obesity effect in vivo

Amaya-Cruz, Diana M.; Pérez‐Ramírez, Iza F.; Pérez‐Jiménez, Jara; Nava, Gerardo M.; Reynoso‐Camacho, Rosalía

doi:10.1016/j.foodres.2019.108589

Cited by 49 publications

(42 citation statements)

References 49 publications

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“…Recently, [32] assessed HS calyx and its by-products for bioactive compounds and detected phenolic compounds (14.24 ± 0.77 GAE mg/g), flavonoids (10.37 ± 0.67 CE mg/g), and anthocyanins (5.76 ± 0.43 mg C3 G/g); however, the concentration in the calyx by-product were lower (p < 0.05) by 52.0%, 45.7%, and 57.1%, respectively. Further analysis with ultra-performance liquid chromatograph (UPLC) coupled to a quadrupole time-of-flight (QTOF) mass spectrometer (MSE) identified 34 extractable polyphenols, 3 non-extractable polyphenols, and 2 organic acids in calyx and its by-product.…”

Section: Phytochemical Compositionmentioning

confidence: 99%

“…The calyces are reported to contain potent bioactive ingredients, such as organic acids (citric, malic acids, etc. ), anthocyanins, polysaccharides, and flavonoids [19,[30][31][32][33].…”

Section: Introductionmentioning

confidence: 99%

“…The calyces are reported to contain potent bioactive ingredients, such as organic acids (citric, malic acids, etc. ), anthocyanins, polysaccharides, and flavonoids [19,[30][31][32][33]. Recently, there is a growing demand for highly flavoured yet functional pito in Ghana; however, local producers lack the prerequisite technical (scientific) know-how in designing such products.…”

Section: Introductionmentioning

confidence: 99%

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Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties

Adadi

Kanwugu

2020

Beverages

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Sorghum beer (pito) is an indigenous alcoholic beverage peculiar to northern Ghana and parts of other West African countries. It is overwhelmed with calories, essential amino acids (such as lysine, etc.), B-group vitamins, and minerals. In recent years, there has been a growing demand for highly flavoured yet functional pito in Ghana; however, the local producers lack the prerequisite scientific expertise in designing such products. We propose the utilization of Tetrapleura tetraptera (TT) and Hibiscus sabdariffa (HS) as cheap and readily available materials in designing functional flavoured pito. The addition of TT and HS would not alter the fermentation profile but rather augment the starter with nutrients, thus improving the fermentation performance and shelf life of the final pito. In vitro and in vivo studies provide substantive evidence of antioxidant, nephro-and hepato-protective, renal/diuretic effect, anticholesterol, antidiabetic, and antihypertensive effects among others of the TT and HS, hence enriching the pito with health-promoting factors and consequently boosting the health of the consumer. Herein, we summarise the phytochemical, biological, pharmacological, and toxicological aspects of TT and HS as well as the technology involved in brewing the novel bioactive-flavoured pito. In addition, we also report the incidence of heavy metal in conventional pito.

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Section: Phytochemical Compositionmentioning

confidence: 99%

“…The calyces are reported to contain potent bioactive ingredients, such as organic acids (citric, malic acids, etc. ), anthocyanins, polysaccharides, and flavonoids [19,[30][31][32][33].…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties

Adadi

Kanwugu

2020

Beverages

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“…Air drying is a comparably cheap and accessible dehydration method. The operation can be run at ambient conditions [53] and high temperatures [16,54,55] by using dried air [56] or even by the natural heating of the sun [14]. Based on research performed by Esparza-Martínez et al, the drying temperature can significantly influence the extraction of non-extractable phenols in mandarin juice waste.…”

Section: By-products Pre-treatmentsmentioning

confidence: 99%

Non-Extractable Polyphenols from Food By-Products: Current Knowledge on Recovery, Characterisation, and Potential Applications

et al. 2020

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Non-extractable polyphenols (NEPs), or bound polyphenols, are a significant fraction of polyphenols that are retained in the extraction residues after conventional aqueous organic solvent extraction. They include both high molecular weight polymeric polyphenols and low molecular weight phenolics attached to macromolecules. Current knowledge proved that these bioactive compounds possess high antioxidant, antidiabetic, and other biological activities. Plant-based food by-products, such as peels, pomace, and seeds, possess high amount of NEPs. The recovery of these valuable compounds is considered an effective way to recycle food by-products and mitigate pollution, bad manufacturing practice, and economic loss caused by the residues management. The current challenge to valorise NEPs from plant-based by-products is to increase the extraction efficiency with proper techniques, choose appropriate characterising methods, and explore potential functions to use in some products. Based on this scenario, the present review aims to summarise the extraction procedure and technologies applied to recover NEPs from plant-based by-products. Furthermore, it also describes the main techniques used for the characterisation of NEPs and outlines their potential food, pharmaceutical, nutraceutical, and cosmetic applications.

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“…Amaya‐Cruz et al. (2019) reported that the administration of Roselle calyx reduced insulin resistance and hepatic steatosis compared with rats fed an HFF diet. Other plant‐derived product employed is cinnamon ( Cinnamomum zeylanicum), and it has been widely used as a food and beverage spreader.…”

Section: Introductionmentioning

confidence: 99%

Functional beverages improve insulin resistance and hepatic steatosis modulating lysophospholipids in diet‐induced obese rats

Rubio-Rodríguez

Reynoso‐Camacho

Rocha‐Guzmán³

et al. 2021

Food Science & Nutrition

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Hypercaloric beverages increase the prevalence of insulin resistance and nonalcoholic fatty liver disease (NAFLD), diets with polyphenolic compounds improved these alterations. The study aimed to evaluate the effect of the consumption of three functional beverages (prepared with: Roselle, green tea, cinnamon, Malabar tamarind, and peppermint in different proportions) on insulin resistance and NAFLD and their relation to liver phospholipid regulation in Wistar rats fed with a high‐fat and fructose (HFF) diet. The consumption of beverages showed lower liver triglycerides compared to HFF control group, being the called beverage B the successful triggering up to 30.1%. The consumption of functional beverages improved insulin resistance and decreased the abundance of LysoPC (20:2), LysoPC (16:0), LysoPC (14:0), LysoPE (18:0), LysoPC (15:0), and LysoPC (20:1), with beverage C being the one with the meaningful effect. The results indicate that the functional beverage consumption improves insulin resistance, and decrease the degree of NAFLD, these through modifications of lysophosphatidylcholines, and lipids metabolism.

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Comparison of the bioactive potential of Roselle (Hibiscus sabdariffa L.) calyx and its by-product: Phenolic characterization by UPLC-QTOF MS and their anti-obesity effect in vivo

Abstract: Quantifications and in vivo assays, the data analysis and wrote the draft.Iza F. Peréz-Ramírez: Realized the identification of polyphenolic compounds and organic acids in roselle calyx and by-product by UPLC-QTOF-MS E

Cited by 49 publications

References 49 publications

Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties

Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties

Non-Extractable Polyphenols from Food By-Products: Current Knowledge on Recovery, Characterisation, and Potential Applications

Functional beverages improve insulin resistance and hepatic steatosis modulating lysophospholipids in diet‐induced obese rats

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