A nutraceutical beverage from roselle calyces with different pigmentation

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Authors

  • Yolanda Salinas-Moreno Laboratorio de Calidad de Cultivos para uso Humano y Pecuario. Campo Experimental Centro Altos de Jalisco-INIFAP. Av. Biodiversidad 2470. Tepatitlán de Morelos, Jalisco. CP. 47600
  • Carolina García-Salinas Sigma Alimentos Corporativo, SA. de CV. Av. Arq. Pedro Ramírez Vázquez 200-13, Col. Valle Oriente, San Pedro Garza García, Nuevo León, México. CP. 66269
  • Luis Antonio Gálvez-Marroquín Campo Experimental Valles Centrales de Oaxaca-INIFAP. Melchor Ocampo núm. 7, Santo Domingo Barrio Bajo, Villa de Etla, Oaxaca, México. CP. 68200.
  • Isaac Andrade-González Instituto Tecnológico de Tlajomulco. Planta Piloto de Procesamiento de Alimentos. Carretera a San Miguel Cuyutlán km 10, Tlajomulco de Zúñiga, Jalisco, México. CP. 45640

DOI:

https://doi.org/10.29312/remexca.v15i6.3254

Keywords:

Hibiscus sabdariffa L., antioxidant capacity, calyces, sensory analysis

Abstract

Roselle (Hibiscus sabdariffa L.) calyces have abundant phenolic compounds to which multiple therapeutic benefits are attributed. The study aimed to develop a nutraceutical beverage from Hs extracts of genotypes with different pigmentation and phytochemical composition, with sensory characteristics accepted by the consumer and with a high content of antioxidants. Calyces of three cultivars with intense red, light red, and non-pigmentation were used to prepare aqueous extracts, which were mixed in different proportions to achieve beverages with a standardized anthocyanin content (TAC). Four beverage formulations, denoted as B1, B2, B3, and B4, were obtained, which were subjected to global acceptance tests through different sensory variables. The variables determined in the beverages were color, pH, titratable acidity (TA), total soluble phenols (TSPs), TAC, proanthocyanidins (PAs), and antioxidant capacity (AC). The TAC in the beverages ranged from 23 to 24.9 mg anthocyanin per 240 ml portion. The color and TA of the beverages were statistically different according to the objective measurement, but sensory differences were not detected. Beverages B1 and B4, formulated with mixtures of the three cultivars, had the highest TSP content and AC and had the best aroma and flavor. Incorporating pigment-free calyx extracts in the formulation of roselle beverages improves their sensory characteristics and antioxidant content.

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Published

2024-09-20

How to Cite

Salinas-Moreno, Yolanda, Carolina García-Salinas, Luis Antonio Gálvez-Marroquín, and Isaac Andrade-González. 2024. “A Nutraceutical Beverage from Roselle Calyces With Different Pigmentation: ´”. Revista Mexicana De Ciencias Agrícolas 15 (6). México, ME:e3254. https://doi.org/10.29312/remexca.v15i6.3254.

Issue

Vol. 15 No. 6 (2024)

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