Determination of anthocyanins, organic acids, and phenolic acids in hibiscus market products using LC/UV/MS

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3 Scopus citations

Abstract

Hibiscus sabdariffa has gained increasing attention from consumers as a natural, healthy food ingredient, leading to a myriad of available products, yet there is a lack of understanding of the quality and chemical diversity among commercially available hibiscus products. Here, we conducted a survey on the chemistry of 29 hibiscus products (calyces, beverages, and extracts). UHPLC-DAD and UHPLC-QQQ/MS methods with high sensitivity and selectivity were developed to evaluate the chemical profiles pertaining to the sensory attributes (color and taste). Two major anthocyanins (delphinidin-3-sambubioside and cyanindin-3-sambubioside), eight organic acids, and 23 phenolic acids were identified and quantified in hibiscus market products. The results showed that hibiscus samples contained < 0.001–2.372% of total anthocyanins, 0.073–78.002% of total organic acids, and 0.001–1.041% of total phenolic acids, and demonstrated significant variations in market products. This is the first time that an in-depth organic acid profiling was conducted on hibiscus products using UHPLC-QQQ/MS. This method can also be extended to chemical profiling, sensory analysis, quality control, authentication, and standardization of other natural products.

Original languageEnglish (US)
Pages (from-to)1098-1113
Number of pages16
JournalJournal of Food Science
Volume89
Issue number2
DOIs
StatePublished - Feb 2024

All Science Journal Classification (ASJC) codes

  • Food Science

Keywords

  • chemical profiling
  • Hibiscus sabdariffa
  • market survey
  • organic acids
  • phenolics
  • UHPLC-UV/MS

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