TY - JOUR
T1 - Determination of anthocyanins, organic acids, and phenolic acids in hibiscus market products using LC/UV/MS
AU - Li, Nanxi
AU - Simon, James E.
AU - Wu, Qingli
N1 - Publisher Copyright:
© 2024 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.
PY - 2024/2
Y1 - 2024/2
N2 - 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.
AB - 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.
KW - chemical profiling
KW - Hibiscus sabdariffa
KW - market survey
KW - organic acids
KW - phenolics
KW - UHPLC-UV/MS
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U2 - 10.1111/1750-3841.16909
DO - 10.1111/1750-3841.16909
M3 - Article
C2 - 38235990
AN - SCOPUS:85182421422
SN - 0022-1147
VL - 89
SP - 1098
EP - 1113
JO - Journal of Food Science
JF - Journal of Food Science
IS - 2
ER -