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 . .