Lai Ying-Jang, Chiang Yi-Chan, Jhan Yi-Syuan, Song Tuzz-Ying, Cheng Ming-Ching
Department of Food Science, National Quemoy University, Kinmen 892, Taiwan.
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402, Taiwan.
Foods. 2024 Jul 9;13(14):2172. doi: 10.3390/foods13142172.
This study investigated the effects of certain roselle ( Linnaeus) extraction methods on various functional properties, including the antioxidant and antiglycation capacities and bacterial growth inhibition. Roselle anthocyanins were extracted using water and ethanol solvents at different temperatures and concentrations. The results revealed that the extraction rate increased with higher temperatures and ethanol concentrations ( < 0.05). Ethanol extracts exhibited higher total organic acid and total anthocyanin contents compared to water extracts, while water extracts showed higher total saccharide, total polyphenol, and total flavonoid contents ( < 0.05). Furthermore, the water extracts demonstrated superior Trolox equivalent antioxidant capacity (TEAC) values, while the ethanol extracts exhibited better 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, antiglycation capacity, and bacterial growth inhibition. A Pearson correlation analysis revealed strong associations between specific components and functional properties, such as a positive correlation between the total anthocyanin content and antiglycation capacity ( = 0.9862). A principal component analysis and agglomerative hierarchical clustering highlighted distinct clusters of water and ethanol extracts, indicating solvent-dependent variations in functional properties. This study assessed roselle extraction models for antioxidant, antiglycation, and antibacterial activities, which could be used for the development of functional alcoholic or non-alcoholic beverages.
本研究考察了某些玫瑰茄（洛神花，锦葵科木槿属植物）提取方法对其多种功能特性的影响，包括抗氧化、抗糖化能力以及抑制细菌生长的能力。采用水和乙醇作为溶剂，在不同温度和浓度下提取玫瑰茄花青素。结果显示，提取率随温度升高和乙醇浓度增加而提高（P<0.05）。与水提取物相比，乙醇提取物的总有机酸和总花青素含量更高，而水提取物的总糖、总多酚和总黄酮含量更高（P<0.05）。此外，水提取物表现出更高的特洛克斯当量抗氧化能力（TEAC）值，而乙醇提取物在清除2,2-二苯基-1-苦基肼（DPPH）自由基能力、抗糖化能力和抑制细菌生长方面表现更佳。皮尔逊相关性分析表明特定成分与功能特性之间存在强关联，例如总花青素含量与抗糖化能力呈正相关（r = 0.9862）。主成分分析和凝聚层次聚类突出了水提取物和乙醇提取物的不同聚类，表明功能特性存在溶剂依赖性差异。本研究评估了玫瑰茄用于抗氧化、抗糖化和抗菌活性的提取模型，可用于开发功能性酒精或非酒精饮料。
