Chemicals and antioxidant activity analisys in Hibiscus rosa-sinensis L. (mimo-de-venus) and Hibiscus syriacus L. (hibiscus-the-syrian)

Summary

Hibiscus rosa-sinensis L. and Hibiscus syriacus L., Malvaceae family, are used ornamentally and in international gastronomy, but in recent years has been gaining ground as non-conventional edible flowers on alternative food consumption. This study aimed to quantify chemical composition, pectin and phytochemical compounds of these hibiscus varieties compared to the detected antioxidant potential. Samples of flowers were collected in an agroecological property in Porto Alegre, RS, in the first half of 2013. Specific bromatological methods were used for each nutrient, in wet and dry basis, and the phytochemical analysis was prepared with fresh flowers in three distinct repetitions. The phytochemical compounds quantification (total polyphenols, anthocyanins and ascorbic acid) showed that the evaluated samples have high correlation in the effect of the antioxidant activity and their chemical properties showed significant nutritional values and may be used as food source with potential for health maintenance and protection from diseases.

Keywords:
Hibiscus; Chemical properties; Phytochemical compounds; Antioxidant potential