Study of the stability of the antioxidants of the flor de Jamaica’s wine (hibiscus sabdariffa l) under storage

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Cristina López https://orcid.org/0000-0002-6865-4014
Carlos Ernesto González Gallardo https://orcid.org/0000-0001-5400-9439
M.J. Guerrero Ochoa https://orcid.org/0000-0002-4603-6098
Gabriel Mariño https://orcid.org/0000-0003-1656-1438
Belén Jácome https://orcid.org/0000-0002-5939-4660
Elena Beltrán Sinchiguano https://orcid.org/0000-0001-6146-5301

Keywords

antioxidant, ABTS, polyphenol, wine, Jamaica flower

Abstract

At present there is an important interest in the study of foods that contain antioxidant compounds. Many investigations have determined that the flower of jamaica is rich in phenolic compounds mainly anthocyanins and flavonoids such as delphinidin-3-sambubioside, delphinidin-3-glucoside, cyanidin-3-glucoside, cyanidin-3-sambubioside, quercetin and kaempferol.
The objective of this work was to study the stability of the antioxidants of the wine of Jamaica flower (Hibiscus sabdariffa L) during its storage. For this, the wine was stored at an ambient temperature of 20ºC and at a refrigeration temperature of 6ºC. At 0, 7 and 14 days the physicochemical characteristics, turbidity, color, polyphenol content and antioxidant capacity were determined. Regarding the physicochemical characteristics (soluble solids, pH and titratable acidity) the wine did not present differences between samples stored in the environment and refrigeration. The color of all the samples showed high absorbances in a range between 515 and 520 nm representative of the pigments that reflect the red color, which correspond to a high concentration of anthocyanins. The stability of the polyphenol content did not show significant differences during storage, however the samples subjected to refrigeration had a lower phenolic content. In the antioxidant capacity there was a difference between the two storage temperatures, showing a lower inhibition percentage of the ABTS radical for the samples subjected to refrigeration. Consequently, the storage of Jamaica flower wine at room temperature presents greater antioxidant capacity, inhibiting free radicals and decreasing the oxidation of phenolic compounds present in wine, extending its shelf life.
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