Comparative Study of Anthocyanin and Volatile Compounds Content of Four Varieties of Mexican Roselle (Hibiscus sabdariffa L.) by Multivariable Analysis

G. A. Camelo-Méndez, J. A. Ragazzo-Sánchez, A. R. Jiménez-Aparicio, P. E. Vanegas-Espinoza, O. Paredes-López, A. A. Del Villar-Martínez

Research output: Contribution to journalArticle

21 Citations (Scopus)

Abstract

Anthocyanins are a group of water-soluble pigments that provide red, purple or blue color to the leaves, flowers, and fruits. In addition, benefits have been attributed to hypertension and cardiovascular diseases. This study compared the content of total anthocyanins and volatile compounds in aqueous and ethanolic extracts of four varieties of Mexican roselle, with different levels of pigmentation. The multivariable analysis of categorical data demonstrated that ethanol was the best solvent for the extraction of both anthocyanins and volatile compounds. The concentration of anthocyanin in pigmented varieties ranged from 17.3 to 32.2 mg of cyanidin 3-glucoside/g dry weight, while volatile compounds analysis showed that geraniol was the main compound in extracts from the four varieties. The principal component analysis (PCA) allowed description of results with 77.38 % of variance establishing a clear grouping for each variety in addition to similarities among some of these varieties. These results were validated by the confusion matrix obtained in the classification by the factorial discriminate analysis (FDA); it can be useful for roselle varieties classification. Small differences in anthocyanin and volatile compounds content could be detected, and it may be of interest for the food industry in order to classify a new individual into one of several groups using different variables at once. © 2013 Springer Science+Business Media New York.
Original languageAmerican English
Pages (from-to)229-234
Number of pages205
JournalPlant Foods for Human Nutrition
DOIs
StatePublished - 1 Sep 2013

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Hibiscus
Anthocyanins
Hibiscus sabdariffa
volatile compounds
anthocyanins
hypertension
glucosides
fruits
confusion
principal components analysis
pigments
food
leaves
ethyl alcohol
industries
color
matrices
water
Food Industry
Pigmentation

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abstract = "Anthocyanins are a group of water-soluble pigments that provide red, purple or blue color to the leaves, flowers, and fruits. In addition, benefits have been attributed to hypertension and cardiovascular diseases. This study compared the content of total anthocyanins and volatile compounds in aqueous and ethanolic extracts of four varieties of Mexican roselle, with different levels of pigmentation. The multivariable analysis of categorical data demonstrated that ethanol was the best solvent for the extraction of both anthocyanins and volatile compounds. The concentration of anthocyanin in pigmented varieties ranged from 17.3 to 32.2 mg of cyanidin 3-glucoside/g dry weight, while volatile compounds analysis showed that geraniol was the main compound in extracts from the four varieties. The principal component analysis (PCA) allowed description of results with 77.38 {\%} of variance establishing a clear grouping for each variety in addition to similarities among some of these varieties. These results were validated by the confusion matrix obtained in the classification by the factorial discriminate analysis (FDA); it can be useful for roselle varieties classification. Small differences in anthocyanin and volatile compounds content could be detected, and it may be of interest for the food industry in order to classify a new individual into one of several groups using different variables at once. {\circledC} 2013 Springer Science+Business Media New York.",
author = "Camelo-M{\'e}ndez, {G. A.} and Ragazzo-S{\'a}nchez, {J. A.} and Jim{\'e}nez-Aparicio, {A. R.} and Vanegas-Espinoza, {P. E.} and O. Paredes-L{\'o}pez and {Del Villar-Mart{\'i}nez}, {A. A.}",
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Comparative Study of Anthocyanin and Volatile Compounds Content of Four Varieties of Mexican Roselle (Hibiscus sabdariffa L.) by Multivariable Analysis. / Camelo-Méndez, G. A.; Ragazzo-Sánchez, J. A.; Jiménez-Aparicio, A. R.; Vanegas-Espinoza, P. E.; Paredes-López, O.; Del Villar-Martínez, A. A.

In: Plant Foods for Human Nutrition, 01.09.2013, p. 229-234.

Research output: Contribution to journalArticle

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AU - Del Villar-Martínez, A. A.

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