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Antioxidative properties of roselle (Hibiscus sabdariffa L.) in linoleic acid model system

Pau‐Ling Tee (Pau‐Ling Tee is a Master’s Student, based at the Faculty of Food Science and Biotechnology, Univeristi Putra Malaysia, Selangor, Malaysia.)
Salmah Yusof (Salmah Yusof is a Lecturer in the Department of Food Technology based at the Faculty of Food Science and Biotechnology, Univeristi Putra Malaysia, Selangor, Malaysia.)
Suhaila Mohamed (Suhaila Mohamed is a Lecturer in the Department of Food Science, based at the Faculty of Food Science and Biotechnology, Univeristi Putra Malaysia, Selangor, Malaysia.)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 February 2002

1625

Abstract

A study was conducted to determine the antioxidative properties of roselle (Hibiscus sabdariffa L.) methanol extract by monitoring the formation of diene‐conjugated compounds and thiobarbituric acid reactive substances (TBARS) in linoleic acid model system. The properties were compared to those of butylated hydroxy‐anisole (BHA) and α‐tocopherol. Results indicated that the roselle extract showed stronger antioxidant properties than BHA or α‐tocopherol. A total of 200 parts per million (ppm) of the extract inhibited more than 85 per cent of diene‐conjugated compounds after seven days of incubation at 40C. The total phenolic compound was found to be 2.96mg/g calyx as gallic acid equivalent. This indicates that roselle is a good source of natural antioxidants which may protect the body from damage by free radicals and lipid peroxidation. The protective effect is probably through the action of highly bioavailable ascorbic acid, β‐carotene and phenolic compounds, especially the anthocyanins.

Keywords

Citation

Tee, P., Yusof, S. and Mohamed, S. (2002), "Antioxidative properties of roselle (Hibiscus sabdariffa L.) in linoleic acid model system", Nutrition & Food Science, Vol. 32 No. 1, pp. 17-20. https://doi.org/10.1108/00346650210413951

Publisher

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MCB UP Ltd

Copyright © 2002, MCB UP Limited

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