Comparative studies on chemical stability, antioxidant and antimicrobial activity from hot and cold hibiscus (Hibiscus sabdariffa L.) calyces tea infusions

Comparative studies on chemical stability, antioxidant and antimicrobial activity from hot and cold hibiscus (Hibiscus sabdariffa L.) calyces tea infusions

Hibiscus calyx presents high content of bioactive compounds, such as anthocyanins and other phenolic compounds responsible for antioxidant activity. The present study investigated how the tea infusion temperature (hot and cold) can change the phytochemical profile, antimicrobial activity, and stabil...

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Bibliographic Details
Published in:Journal of food measurement & characterization Vol. 15; no. 4; pp. 3531 - 3538
Main Authors: Paraíso, Carolina Moser, Januário, Jaqueline Gilmara Barboza, Mizuta, Amanda Gouveia, dos Santos, Suelen Siqueira, dos Santos Magon, Thiago Ferreira, Ogawa, Camilla Yara Langer, de Oliveira Silva, João Vitor, Sato, Francielle, Visentainer, Jesuí Vergilio, Mikcha, Jane Martha Graton, Madrona, Grasiele Scaramal
Format: Journal Article
Language:English
Published: New York Springer US 01-08-2021
Springer Nature B.V
Subjects:
Anthocyanins
Antiinfectives and antibacterials
Antimicrobial activity
Antimicrobial agents
Antioxidants
Bioactive compounds
Biological activity
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cold
Comparative studies
E coli
Engineering
Food Science
Hibiscus sabdariffa
Minimum inhibitory concentration
Original Paper
Phenolic compounds
Phenols
Phytochemicals
Pseudomonas aeruginosa
Roselle
Salmonella
Stability
Tea
Tea
Anthocyanins
Tea cream
Bioactive compounds
Hibiscus
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Summary:Hibiscus calyx presents high content of bioactive compounds, such as anthocyanins and other phenolic compounds responsible for antioxidant activity. The present study investigated how the tea infusion temperature (hot and cold) can change the phytochemical profile, antimicrobial activity, and stability of hibiscus tea. The results indicated the same phytochemical profile for cold (infusion during 2 h/25 °C) and hot (7 min/75 °C) tea by using FTIR and UPLC-MS/MS analyses. Hibiscus tea, hot or cold, showed antimicrobial activity against strains of Salmonella Typhimurium, Pseudomonas aeruginosa , Escherichia coli and Staphylococcus , with minimum inhibitory concentration (MIC), obtaining values between 62.5 and 125.0 mg/ml. The hot infusion was more efficient for the bioactive compounds extraction, being 47% higher for total anthocyanins. After 48 h at 5 °C, the anthocyanin content had an average decrease of 30% (cold tea) and 48% (hot tea). Tea cream content increased to 15% (cold tea) and 37% (hot tea) after 72 h storage. Regarding the color, it was observed that after 48 h storage there was a clearing of the teas, and the L* coordinate increased from 21.03 to 24.93, and 20.72 to 24.90 for cold and hot tea, respectively. Our study indicates that hibiscus tea provides more antioxidants when prepared in the hot condition (7 min at 75 °C), and soon after cooled to 5 °C. Finally, it is recommended that hibiscus tea be consumed up to 24 h from preparation even when kept refrigerated.
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-021-00936-4