TY  - JOUR
AU  - Jabeur, Inès
AU  - Pereira, Eliana
AU  - Caleja, Cristina
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Catarino, Luís
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
PY  - 2019
UR  - http://xlink.rsc.org/?DOI=C9FO00287A
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3340
AB  - Different external factors influence the chemical characteristics of natural products, varying according to the geographic origin. The present study determined the nutritional and chemical composition of Hibiscus sabdariffa L. dried calyces (Guinea-Bissauan origin), as well as the phenolic composition, antioxidant, anti-inflammatory, cytotoxicity and antimicrobial activity of its infusion and hydroethanolic extracts. Among the chemical components, glucose and quinic acid showed the major concentration for sugars and organic acids, respectively. Palmitic acid and α-tocopherol were the most abundant lipophilic compounds. The individual phenolic compounds were analysed through HPLC-DAD-ESI/MS. Thirteen compounds were identified in the hydroethanolic extract, while twelve were identified in the infusion, 3-O-caffeoylquinic acid being the major non-anthocyanin compound. Three anthocyanins were identified, delphinidin-3-O-sambubioside being the most abundant. Both extracts showed promising results in all the bioactive assays. This study exhibited the beneficial properties of H. sabdariffa and also emphasized the potential applications of this plant in different industrial sectors.
T2  - Food & Function
T1  - Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa).
IS  - 4
VL  - 10
DO  - 10.1039/c9fo00287a
SP  - 2234
EP  - 2243
ER  - 

@article{
author = "Jabeur, Inès and Pereira, Eliana and Caleja, Cristina and Calhelha, Ricardo C. and Soković, Marina and Catarino, Luís and Barros, Lillian and Ferreira, Isabel C. F. R.",
year = "2019",
abstract = "Different external factors influence the chemical characteristics of natural products, varying according to the geographic origin. The present study determined the nutritional and chemical composition of Hibiscus sabdariffa L. dried calyces (Guinea-Bissauan origin), as well as the phenolic composition, antioxidant, anti-inflammatory, cytotoxicity and antimicrobial activity of its infusion and hydroethanolic extracts. Among the chemical components, glucose and quinic acid showed the major concentration for sugars and organic acids, respectively. Palmitic acid and α-tocopherol were the most abundant lipophilic compounds. The individual phenolic compounds were analysed through HPLC-DAD-ESI/MS. Thirteen compounds were identified in the hydroethanolic extract, while twelve were identified in the infusion, 3-O-caffeoylquinic acid being the major non-anthocyanin compound. Three anthocyanins were identified, delphinidin-3-O-sambubioside being the most abundant. Both extracts showed promising results in all the bioactive assays. This study exhibited the beneficial properties of H. sabdariffa and also emphasized the potential applications of this plant in different industrial sectors.",
journal = "Food & Function",
title = "Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa).",
number = "4",
volume = "10",
doi = "10.1039/c9fo00287a",
pages = "2234-2243"
}

Jabeur, I., Pereira, E., Caleja, C., Calhelha, R. C., Soković, M., Catarino, L., Barros, L.,& Ferreira, I. C. F. R.. (2019). Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa).. in Food & Function, 10(4), 2234-2243.
https://doi.org/10.1039/c9fo00287a

Jabeur I, Pereira E, Caleja C, Calhelha RC, Soković M, Catarino L, Barros L, Ferreira ICFR. Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa).. in Food & Function. 2019;10(4):2234-2243.
doi:10.1039/c9fo00287a .

Jabeur, Inès, Pereira, Eliana, Caleja, Cristina, Calhelha, Ricardo C., Soković, Marina, Catarino, Luís, Barros, Lillian, Ferreira, Isabel C. F. R., "Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa)." in Food & Function, 10, no. 4 (2019):2234-2243,
https://doi.org/10.1039/c9fo00287a . .

TY  - GEN
AU  - Jabeur, Inès
AU  - Pereira, Eliana
AU  - Barros, Lillian
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Oliveira, M. Beatriz P.P.
AU  - Ferreira, Isabel C.F.R.
PY  - 2017
UR  - http://linkinghub.elsevier.com/retrieve/pii/S0963996917304131
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2829
AB  - The nutritional and bioactive composition of plants have aroused much interest not only among scientists, but also in people's daily lives. Apart from the health benefits, plants are a source of pigments that can be used as natural food colorants. In this work, the nutritional composition of Hibiscus sabdariffa L. was analysed, as well as its bioactive compounds and natural pigments. Glucose (sugar), malic acid (organic acid), α-tocopherol (tocopherol) and linoleic acid (fatty acid) were the major constituents in the corresponding classes. 5-(Hydroxymethyl) furfural was the most abundant non-anthocyanin compound, while delphinidin-3-O-sambubioside was the major anthocyanin both in its hydroethanolic extract and infusion. H. sabdariffa extracts showed antioxidant and antimicrobial activities, highlighting that the hydroethanol extract presents not only lipid peroxidation inhibition capacity, but also bactericidal/fungicidal inhibition ability for all the bacteria and fungi tested. Furthermore, both extracts revealed the absence of toxicity using porcine primary liver cells. The studied plant species was thus not only interesting for nutritional purposes but also for bioactive and colouring applications in food, cosmetic and pharmaceutical industries.
T2  - Food Research International
T1  - Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents
DO  - 10.1016/j.foodres.2017.07.073
ER  - 

@misc{
author = "Jabeur, Inès and Pereira, Eliana and Barros, Lillian and Calhelha, Ricardo C. and Soković, Marina and Oliveira, M. Beatriz P.P. and Ferreira, Isabel C.F.R.",
year = "2017",
abstract = "The nutritional and bioactive composition of plants have aroused much interest not only among scientists, but also in people's daily lives. Apart from the health benefits, plants are a source of pigments that can be used as natural food colorants. In this work, the nutritional composition of Hibiscus sabdariffa L. was analysed, as well as its bioactive compounds and natural pigments. Glucose (sugar), malic acid (organic acid), α-tocopherol (tocopherol) and linoleic acid (fatty acid) were the major constituents in the corresponding classes. 5-(Hydroxymethyl) furfural was the most abundant non-anthocyanin compound, while delphinidin-3-O-sambubioside was the major anthocyanin both in its hydroethanolic extract and infusion. H. sabdariffa extracts showed antioxidant and antimicrobial activities, highlighting that the hydroethanol extract presents not only lipid peroxidation inhibition capacity, but also bactericidal/fungicidal inhibition ability for all the bacteria and fungi tested. Furthermore, both extracts revealed the absence of toxicity using porcine primary liver cells. The studied plant species was thus not only interesting for nutritional purposes but also for bioactive and colouring applications in food, cosmetic and pharmaceutical industries.",
journal = "Food Research International",
title = "Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents",
doi = "10.1016/j.foodres.2017.07.073"
}

Jabeur, I., Pereira, E., Barros, L., Calhelha, R. C., Soković, M., Oliveira, M. B. P.P.,& Ferreira, I. C.F.R.. (2017). Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents. in Food Research International.
https://doi.org/10.1016/j.foodres.2017.07.073

Jabeur I, Pereira E, Barros L, Calhelha RC, Soković M, Oliveira MBP, Ferreira IC. Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents. in Food Research International. 2017;.
doi:10.1016/j.foodres.2017.07.073 .

Jabeur, Inès, Pereira, Eliana, Barros, Lillian, Calhelha, Ricardo C., Soković, Marina, Oliveira, M. Beatriz P.P., Ferreira, Isabel C.F.R., "Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents" in Food Research International (2017),
https://doi.org/10.1016/j.foodres.2017.07.073 . .