Hibiscus sabdariffa L. Extract: Characterization (FTIR-ATR), Storage Stability and Food Application

Carolina Moser Paraíso; Suelen Siqueira dos Santos; Camilla Yara Langer Ogawa; Francielle Sato; Onélia A. A. dos Santos; Grasiele Scaramal Madrona

doi:10.9755/ejfa.2020.v32.i1.2059

Authors

Carolina Moser Paraíso
Suelen Siqueira dos Santos Graduate Program in Food Science, State University of Maringá, Avenida Colombo 5790, Maringá-PR, Brazil
Camilla Yara Langer Ogawa Graduate Program in Physics, State University of Maringá, Avenida Colombo 5790, Maringá-PR, Brazil
Francielle Sato Departament of Physic, State University of Maringá, Avenida Colombo 5790, Maringá-PR, Brazil
Onélia A. A. dos Santos Departament of Chemical Engineering, State University of Maringá, Avenida Colombo 5790, Maringá-PR, Brazil
Grasiele Scaramal Madrona Department of Food Engineering, State University of Maringá, Avenida Colombo 5790, Maringá-PR, Brazil

DOI:

https://doi.org/10.9755/ejfa.2020.v32.i1.2059

Abstract

The objective was to evaluate the extract stability of hibiscus in different conditions and the food application. Anthocyanins (TA), phenolic compounds (TP) and color, at: 4 and 25 °C, presence or absence of light, pH stability and FTIR were evaluated. Gelatin developed with hibiscus extract was submitted to sensory analysis. Light and temperature factors affected the stability of TP and TA throughout the storage. Higher stability was observed at 4 ºC and absence of light (in relation to TA and TP respectively, 3% and 26% losses were observed in this condition against 43% and 39% at 25 °C with light). Regarding pH, it was observed that pH change affected the absorbance and color in the hibiscus extract. Finally, the hibiscus extract, when added at the highest concentration into gelatin, was the most accepted by tastes, and scored 7 (like moderately) for color and global acceptance.