Planta Medica International Open 2017; 4(S 01): S1-S202
DOI: 10.1055/s-0037-1608056
Poster Session
Georg Thieme Verlag KG Stuttgart · New York

Bioactive Compounds and Antioxidant in Hibiscus sabdariffa Leaf

P Rithichai
1   Division of Agricultural Technology, Faculty of Science and Technology, Thammasat University, Rangsit Campus, Pathumthani, Thailand
,
Y Jirakiattikul
1   Division of Agricultural Technology, Faculty of Science and Technology, Thammasat University, Rangsit Campus, Pathumthani, Thailand
,
C Sriboonthai
1   Division of Agricultural Technology, Faculty of Science and Technology, Thammasat University, Rangsit Campus, Pathumthani, Thailand
,
A Itharat
2   Department of Applied Thai Traditional Medicine, Faculty of Medicine, Thammasat University, Rangsit Campus, Pathumthani, Thailand
› Author Affiliations
Further Information

Publication History

Publication Date:
24 October 2017 (online)

 

The Hibiscus sabdariffa leaf is usually discarded, but some countries consume it as vegetable. Many studies have demonstrated that an extract of H. sabdariffa leaves shows several bioactivities including antioxidant, antihyperlipidemic, anti-inflammation, anti-atherosclerotic and anti-proliferation [1, 2]. The purpose of this study was to determine bioactive compounds and antioxidant in the leaf of H. sabdariffa. The mature leaves of fourteen accessions were collected at 70 days after sowing. According to leaf morphology, two clusters were classified as nine accessions containing medium leaf lobing and five accessions having deep leaf lobing. Both clusters exhibited the similar contents of bioactive compounds and antioxidant capacities. Total phenolic and carotenoid contents were 55.77 ± 4.02 mg GAE/g dry extract and 6.66 ± 1.15 µg/g dry weight in the medium leaf lobing cluster, 54.27 ± 4.31 mg GAE/g dry extract and 7.01 ± 1.93 µg/g dry weight in the deep leaf lobing group, respectively. The antioxidant activity was measured by DPPH radical scavenging assay, giving 58.08 ± 2.41 and 59.42 ± 2.67% scavenging activities in the medium and deep leaf lobing clusters, respectively.

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[2] Zhen J, Villani TS, Guo Y. Qi Y, Chin K, Pan MH, Ho CT. Food Chemistry. 2016; 190: 673 – 680.