Hibiscus sabdariffa (Roselle) Extracts and Wine: Phytochemical Profile, Physicochemical Properties, and Carbohydrase Inhibition

Idolo Ifie, Lisa J. Marshall, Peter Ho, Gary Williamson

Research output: Contribution to journalArticleResearchpeer-review

17 Citations (Scopus)


Three varieties of Hibiscus sabdariffa were analyzed for their phytochemical content and inhibitory potential on carbohydrate-digesting enzymes as a basis for selecting a variety for wine production. The dark red variety was chosen as it was highest in phenolic content and an aqueous extract partially inhibited α-glucosidase (maltase), with delphinidin 3-O-sambubioside, cyanidin 3-O-sambubioside, and 3-O-caffeoylquinic acid accounting for 65% of this activity. None of the varieties significantly inhibited α-amylase. Regarding Hibiscus sabdariffa wine, the effect of fermentation temperature (20 and 30 °C) on the physicochemical, phytochemical, and aroma composition was monitored over 40 days. The main change in phytochemical composition observed was the hydrolysis of 3-O-caffeolquinic acid and the concomitant increase of caffeic acid irrespective of fermentation temperature. Wine fermented at 20 °C was slightly more active for α-glucosidase inhibition with more fruity aromas (ethyl octanoate), but there were more flowery notes (2-phenylethanol) at 30 °C.

Original languageEnglish
Pages (from-to)4921-4931
Number of pages11
JournalJournal of Agricultural and Food Chemistry
Issue number24
Publication statusPublished - 22 Jun 2016
Externally publishedYes


  • aroma compounds
  • carbohydrases
  • fermentation
  • Hibiscus sabdariffa
  • phytochemicals
  • roselle wine

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