The importance of Roselle (Hisbiscus sabdariffa L.) as a health food product
2001
Salmah Yusof | Tee, P.L. | Wong, P.K. | Hasanah Mohd Ghazali
Roselle is now popular for it is scientifically claimed to have high contents of ascorbic acid, anthocyanins and other antioxidants. Several epidemiological studies have shown that these compounds have contributed to the well being of health. This study was conducted to determine and quantify the natural antioxidants present in roselle, to study its scavenging effects on 1,1-diphenyl-2-pircrylhydrazyl (dpph) radicals and to evaluate its efficacy in reducing thiobarbituric acid reactive substances (tbars) formation in linoleic acid system compared to commercially available antioxidants. Results showed that ascorbic acid and b-carotene were present in roselle at substantial level with a content of 141.09 and 1.88 mg/100 g respectively. The total phenolic compounds and total anthocyanins were found to be 296 mg/100 g as gallic acid equivalent (gea) and 2.53 g/100 g expressed as delphinidin-3-glucoside. Methanolic extract of fresh roselle (1 g/ml) has lower tbars formation (0.425 nmole mda/mg linoleic acid) compared to all antioxidant standards except bha. Roselle was found to have the free radicals scavenging effects but was much lower than bha and a-tocopherol. These indicate that Roselle is a good source of natural antioxidants that possessed high antioxidative activity that may protect the body system from damage by free radicals and lipid peroxidation.
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