Extraction Effects on Roselle Functionalities: Antioxidant, Antiglycation, and Antibacterial Capacities.

Area of Science:

• Food Science
• Phytochemistry

Background:

• Roselle (Hibiscus sabdariffa) is rich in bioactive compounds.
• Understanding extraction effects is crucial for optimizing its use.

Purpose of the Study:

• To investigate how different roselle extraction methods affect its functional properties.
• To evaluate antioxidant, antiglycation, and antibacterial activities.

Main Methods:

• Extraction of roselle anthocyanins using water and ethanol at varying temperatures and concentrations.
• Analysis of total organic acid, saccharide, polyphenol, flavonoid, and anthocyanin content.
• Assays for antioxidant capacity (TEAC, DPPH), antiglycation, and bacterial inhibition.
• Statistical analyses including Pearson correlation and principal component analysis.

Main Results:

• Extraction rate increased with temperature and ethanol concentration.
• Ethanol extracts had higher organic acid and anthocyanin content; water extracts had higher saccharide, polyphenol, and flavonoid content.
• Water extracts showed better TEAC, while ethanol extracts excelled in DPPH scavenging, antiglycation, and bacterial inhibition.
• Strong correlation found between anthocyanin content and antiglycation capacity (R² = 0.9862).

Conclusions:

• Solvent choice (water vs. ethanol) significantly influences roselle's functional properties.
• Ethanol extraction is more effective for enhancing antioxidant, antiglycation, and antibacterial activities.
• Findings support roselle extract development for functional beverages.