• Food Science and Biotechnology
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• v.16 no.3
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• pp.409-414
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• 2007

Antimicrobial and antioxidative effects of 14 different herbal flower extracts on skin microorganisms and oxidation were tested in this research. Herbal flower extracts were prepared with 70% ethanol. Among the herbal flower extracts, roselle (Hibiscus sabdariffa L.) flower extract showed the highest antimicrobial activity against Staphylococcus epidermidis as determined by a paper disc method. The seventy % ethanol extract of roselle flower was fractionated by sequential hexane, chloroform, ethyl acetate, n-butanol, and water fractionation. The growth of S. epidermidis, Streptomyces collinus, Streptomyces coeruleoprunus, Salmonella enteritidis, Vibrio parahaemolyticus, and Malassezia pachydermatis was most efficiently inhibited by ethyl acetate fraction of roselle flower extract as determined by a paper disc method and growth inhibition curves. In addition, the ethyl acetate fraction, water fraction and butanol fraction showed free radical scavenging and DNA cleavage inhibition activities. These results demonstrate that roselle flowers hold antimicrobial and antioxidative activities against skin microorganisms and oxidants.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.295-302
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• 2017

The aim of this study was to analyze the functional components of five cultivars of 'Mugunghwa (Hibiscus syriacus L.)' for the development of 'Mugunghwa'-added foods. There were five varieties, namely, Hibiscus syriacus 'Hwanhee' (HH), Hibiscus syriacus 'Samchulli' (SC), Hibiscus syriacus 'Harmony' (HM), Hibiscus syriacus 'Baekgu' (BG), and Hibiscus sabdariffa L (HB). Of the five varieties tested, HH extract showed the highest total phenolic content (131.85 GAE mg/g), DPPH free radical scavenging activity (95.18%), and anthocyanin and sugar contents. The sensory quality of powders from each Hibiscus variety was evaluated, and it was found that overall palatability decreased in the order: HH, SC, HB, HM, and BG. Thus, addition of Hibiscus variety, which has excellent functionality and palatability, to foods confers an extra element of Korean history and culture, which is expected to improve the marketability of various food products.

• Natural Product Sciences
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• v.23 no.3
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• pp.192-200
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• 2017

Skin aging is a complex biological process due to intrinsic and extrinsic factors. Free radical oxidative is one of extrinsic factors that induce activation of collagenase, elastase and hyaluronidase. Natural product from plants has been used as antioxidant and antiaging. This study aimed to evaluate antioxidant and antiaging properties of Hibiscus sabdariffa extract (HSE) and its compounds including myricetin, ascorbic acid, and ${\beta}$ carotene. The phytochemical of H. sabdariffa was determined using modified Farnsworth method and presence of phenols, flavonoids and tannins were in moderate content, whereas triterpenoids and alkaloids were in low content. Total phenolic content performed using Folin-Ciocalteu method, was $23.85{\mu}gGAE/mg$. Quantitative analysis of myricetin, ${\beta}-carotene$, and ascorbic acid of HSE was performed with Ultra-High Performance Liquid Chromatography (UHPLC) that shows $78.23{\mu}g/mg$ myricetin, $0.034{\mu}g/mg$ ${\beta}-carotene$, whilst ascorbic acid was not detected. HSE has lower activity on DPPH ($IC_{50}=195.73{\mu}g/mL$) compared to ${\beta}-carotene$, the lowest in ABTS assay ($IC_{50}=74.58{\mu}g/mL$) and low activity in FRAP assay ($46.24{\mu}MFe(II)/{\mu}g\;$) compared to myricetin, ${\beta}-carotene$. Antiaging was measured through inhibitory activity of collagenase, elastase, and hyaluronidase. HSE had weakest collagenase inhibitory activity ($IC_{50}=750.33{\mu}g/mL$), elastase inhibitory activity ($103.83{\mu}g/mL$), hyaluronidase inhibitory activity ($IC_{50}=619.43{\mu}g/mL$) compared to myricetin, ${\beta}-carotene$, and ascorbic acid. HSE contain higher myricetin compared to ${\beta}-carotene$. HSE has moderate antioxidants and lowest antiaging activities. Myricetin is the most active both antioxidant and antiaging activities.

• Preventive Nutrition and Food Science
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• v.19 no.3
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• pp.227-233
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• 2014

The discovery of bioactive compounds in foods has changed the dietary lifestyle of many people. Cyperus esculentus (tigernut) is highly underutilized in Africa, yet tigernut extract is highly profitable in Europe. This study aims to add value to tigernut extract by revealing its health benefits and food value. In this study, tigernut tubers were germinated or roasted and the extracts were combined with Moringa oleifera extract (MOE) or Hibiscus sabdariffa extract (HSE) and spiced with ginger to produce functional drinks. The drinks were evaluated for physicochemical characteristics, sensory parameters, and antioxidant potentials. The total phenolic content of each beverage was measured by the Folin-Ciocalteu method, and the antioxidant activity of each beverage was determined by the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assays. The beverages from the germinated tigernut extracts had the highest titratable acidity and the lowest pH, while beverages containing the roasted tigernut extract had the highest $^{\circ}Brix$. Germination and roasting significantly enhanced the total phenolic content of the drinks. The beverage containing HSE and germinated tigernut extract had a total phenolic content of 45.67 mg/100 mL gallic acid equivalents, which was significantly higher than the total phenolic content of all other samples. The DPPH inhibition activity of the beverages prepared with germinated tigernut extracts was significantly higher than the DPPH inhibition activity of the beverages prepared with fresh tigernut extract. The taste and overall acceptability of drinks containing the roasted tigernut extract were preferred, while the color and appearance of drinks with the germinated samples were preferred. Roasting or germinating tigernuts before extraction and addition of MOE or HSE extracts is another way to add value and enhance the utilization of tigernuts.

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.284-288
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• 2016

To investigate the physiological effect of Hibiscus sabdariffa, in vitro antioxidant activities and neuroprotective effects against high glucose-induced oxidative stress were examined. The ethyl acetate fraction (EtOAc-Fr) from H. sabdariffa contained high total phenolic contents compared with other fractions but total anthocyanin contents were lower than 80% Ethanol extract showed the highest 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity and malondialdehyde inhibitory effect. Furthermore, the EtOAc-Fr decreased the intracellular reactive oxygen species level, and protected the neuron-like PC12 cells from high glucose-induced cytotoxicity. The EtOAc-Fr also presented inhibitory effects against acetylcholinesterase as an acetylcholine hydrolase enzyme. Finally, chlorogenic acids as main phenolics by high performance liquid chromatography analysis.

• Journal of dental hygiene science
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• v.23 no.4
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• pp.296-301
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• 2023

Background: Periodontal disease is a major cause of tooth loss in adults and is a representative oral disease commonly suffered by most people around the world. Mainly the proliferation of Gram-negative bacteria and secreted virulence factors cause an inflammatory response and destroy periodontal tissue. Gossypetin, isolated from Hibiscus sabdariffa L, is known to have various pharmacological effects, including antibacterial and anticancer activities. We aimed to confirm the anti-inflammatory effect of gossypetin through interleukin-6 (IL-6) regulation in human gingival fibroblasts (HGFs) stimulated with lipopolysaccharide (LPS) of Porphyromonas gingivalis, a major cause of adult periodontitis. Methods: CCK-8 assay was performed to confirm the concentration-dependent cytotoxicity of gossypetin against HGFs. The secretion level and mRNA expression of IL-6, an inflammation-related cytokine, and the effect of gossypetin on these in HGFs stimulated with P. gingivalis LPS were confirmed by ELISA and qRT-PCR analysis, respectively. Results: Up to a concentration of 100 µM gossypetin with or without P. gingivalis LPS, the survival rate for HGFs was maintained at over 95% and showed no toxicity. ELISA and qRT-PCR analysis results showed that P. gingivalis LPS increased IL-6 secretion and mRNA levels in HGFs compared to the control group. However, this increase in IL-6 was significantly down-regulated by gossypetin treatment in a dose-dependent manner. In particular, 80 µM gossypetin inhibited IL-6 production to the level of the control group. Conclusion: These results indicated that gossypetin attenuated IL-6 production in HGFs stimulated by P. gingivalis LPS, which may ultimately suppress the inflammatory response in periodontal tissue. Therefore, gossypetin may have potential as a natural ingredient for the prevention and treatment of periodontal disease.

• Mycobiology
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• v.42 no.4
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• pp.376-384
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• 2014

Roselle (Hibiscus sabdariffa L.) is one of the most important medicinal crops in many parts of the world. In this study, the effects of microelements, antioxidants, and bioagents on Fusarium oxysporum, F. solani, and Macrophomina phaseolina, the causal pathogens of root rot and wilt diseases in roselle, were examined under field conditions. Preliminary studies were carried out in vitro in order to select the most effective members to be used in field control trials. Our results showed that microelements (copper and manganese), antioxidants (salicylic acid, ascorbic acid, and EDTA), a fungicide (Dithane M45) and biological control agents (Trichoderma harzianum and Bacillus subtilis) were significantly reduced the linear growth of the causal pathogens. Additionally, application of the previous microelements, antioxidants, a fungicide and biological control agents significantly reduced disease incidence of root rot and wilt diseases under field conditions. Copper, salicylic acid, and T. harzianum showed the best results in this respect. In conclusion, microelements, antioxidants, and biocontrol agents could be used as alternative strategies to fungicides for controlling root rot and wilt diseases in roselle.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.226-235
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• 2017

Roselle (Hibiscus sabdariffa L.) is a shrub which grows well in a tropical climate. There are large amounts of anthocyanins, organic acids and other compounds in roselle. Mostly, roselle is cultivated to use its red calyx. Its calyx is used as a natural food colorant and commonly consumed as a tea. This quality study was conducted to investigate the characteristics and antioxidant activities of Sulgidduck with roselle calyx powder. Four samples and a control were made with different ratios of added roselle calyx powder (0.5%, 1%, 1.5%, 2%). The moisture content of the 0.5%-sample was the highest as 40.60%, and that of the 2%-sample was the lowest as 37.37%. The pH of samples significantly decreased from 6.26 to 3.65 as the amount of roselle calyx powder increased (p<0.05). The L-value of samples also significantly decreased (p<0.05). In contrast, a-value and ${\Delta}E$ of samples significantly increased with elevated amounts of roselle calyx powder (p<0.05). The b-value of roselle calyx added Sulgidduck samples significantly increased compared to the control (p<0.05). Hardness and chewiness of Sulgidduck samples with added roselle calyx also significantly increased compared to the control (p<0.05). Cohesiveness of Sulgidduck samples with roselle calyx significantly decreased compared to control (p<0.05), with the exception of the 1% sample. There were no significant differences in springiness among samples. Total phenolic contents significantly increased when roselle calyx powder was added above a level of 1.5% (p<0.05). The flavonoid content of the control was the lowest as 0.73. ABTS radical scavenging activity significantly increased with increasing amounts roselle calyx powder (p<0.05). The 2%-sample got the lowest sensory preference scores in sweetness and overall acceptability. In contrast, the control and 1%-sample got the highest sensory preference scores. Based on these study findings, addition of 1% roselle calyx powder optimized the preparation of Sulgidduck and roselle calyx is therefore a useful natural colorant and antioxidant.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.392-400
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• 2013

The purpose of this study was to determine the optimal amounts and mixing condition of skim milk powder (A), and roselle (B) for the production of yogurt prepared with roselle. The experiment was designed according to the central composite design for estimating the response surface method, which yielded ten experimental points, including two replicates for the skim milk powder and roselle. The physicochemical and mechanical analysis of each sample, including pH (P<0.001), titratable acidity (P<0.001), color (P<0.05), viscosity (P<0.001), showed significant differences. Antioxidant properties (total phenolic content, DPPH free radical scavenging activity) and viable cell counts of lactic acid were significantly different (P<0.05). The sensory measurements were significantly different in color, flavor, sourness, texture, and overall quality (P<0.05). The optimal formulation, calculated by numerical and graphical methods, was 7.82 g of skim milk powder and 2.09 g of roselle. From findings of this study, the roselle may be used in yogurt and can be applied for other food industries.

• Microbiology and Biotechnology Letters
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• v.48 no.3
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• pp.267-275
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• 2020

Anthocyanins are antioxidant compounds susceptible to environmental factors. Anthocyanin encapsulation into yeast cells is a viable solution to overcome this problem. In this study, the optimal factors for anthocyanin encapsulation were investigated, including anthocyanin concentration, plasmolysis contraction agent, and ethanol concentration, and response surface methodology was evaluated, for the first time. Anthocyanin from Hibiscus sabdariffa L. flowers was encapsulated into Saccharomyces cerevisiae using plasmolysis contraction agent (B: 3%-20% w/v), ethanol concentration (C: 3%-20% v/v), and anthocyanin concentration (A: 0.15-0.45 g/ml). The encapsulation yield and anthocyanin loss rate were determined using a spectrometer (520 nm), and color stability evaluation of the capsules was performed at 80℃ for 30 min. The results of the study showed that these factors have a significant impact on the encapsulation of anthocyanin, in which ethanol agents have the highest encapsulation yield compared to other factors in the study. Statistical analysis shows that the independent variables (A, B, C), their squares (A², B², C²), and the interaction between B and C have a significant effect on the encapsulation yield. The optimized factors were anthocyanin, 0.25 g/ml; NaCl, 9.5% (w/v); and ethanol, 11% (v/v) with an encapsulation yield of 36.56% ± 0.55% and anthocyanin loss rate of 15.15% ± 0.98%; This is consistent with the expected encapsulation yield of 35.46% and loss rate of 13.2%.