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Comparative Study of Anthocyanin and Volatile Compounds Content of Four Varieties of Mexican Roselle (Hibiscus sabdariffa L.) by Multivariable Analysis

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Abstract

Anthocyanins are a group of water-soluble pigments that provide red, purple or blue color to the leaves, flowers, and fruits. In addition, benefits have been attributed to hypertension and cardiovascular diseases. This study compared the content of total anthocyanins and volatile compounds in aqueous and ethanolic extracts of four varieties of Mexican roselle, with different levels of pigmentation. The multivariable analysis of categorical data demonstrated that ethanol was the best solvent for the extraction of both anthocyanins and volatile compounds. The concentration of anthocyanin in pigmented varieties ranged from 17.3 to 32.2 mg of cyanidin 3-glucoside/g dry weight, while volatile compounds analysis showed that geraniol was the main compound in extracts from the four varieties. The principal component analysis (PCA) allowed description of results with 77.38 % of variance establishing a clear grouping for each variety in addition to similarities among some of these varieties. These results were validated by the confusion matrix obtained in the classification by the factorial discriminate analysis (FDA); it can be useful for roselle varieties classification. Small differences in anthocyanin and volatile compounds content could be detected, and it may be of interest for the food industry in order to classify a new individual into one of several groups using different variables at once.

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Acknowledgments

The authors thank to Colegio Superior de Agricultura del Estado de Guerrero (CSAEGRO) and Quintín Obispo González for biological samples. One of the authors (GACM) also acknowledges the scholarship from CONACYT-Mexico and SIP-IPN.

Conflict of interest

The authors declare that they have no conflict of interest.

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Authors and Affiliations

  1. Instituto Politécnico Nacional, CEPROBI, Carretera Yautepec-Jojutla Km. 6, Calle CEPROBI 8, Col. San Isidro, Yautepec, Morelos, México, C.P. 62731

    G. A. Camelo-Méndez, A. R. Jiménez-Aparicio, P. E. Vanegas-Espinoza & A. A. Del Villar-Martínez

  2. Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Tepic, Nayarit, México

    J. A. Ragazzo-Sánchez

  3. Centro de Investigación y de Estudios Avanzados del IPN, Unidad Irapuato, Irapuato, Guanajuato, México

    O. Paredes-López

Authors
  1. G. A. Camelo-Méndez
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  2. J. A. Ragazzo-Sánchez
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  3. A. R. Jiménez-Aparicio
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  4. P. E. Vanegas-Espinoza
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  5. O. Paredes-López
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  6. A. A. Del Villar-Martínez
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Corresponding author

Correspondence to A. A. Del Villar-Martínez.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Online Resource 1

Volatile content (μg/g) in ethanol and water extracts of four Mexican varieties of roselle. (DOC 38.5 kb)

Online Resource 2

Summary of volatiles (ANOVA) according to variety and interaction solventa (DOC 33 kb)

Online Resource 3

Summary of canonical discriminant functions. A. Eigenvalues. B. Wilks Lambda (DOC 37 kb)

Online Resource 4

Discriminant function coefficients for extract and each variety (DOC 40.5 kb)

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Camelo-Méndez, G.A., Ragazzo-Sánchez, J.A., Jiménez-Aparicio, A.R. et al. Comparative Study of Anthocyanin and Volatile Compounds Content of Four Varieties of Mexican Roselle (Hibiscus sabdariffa L.) by Multivariable Analysis. Plant Foods Hum Nutr 68, 229–234 (2013). https://doi.org/10.1007/s11130-013-0360-2

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  • DOI: https://doi.org/10.1007/s11130-013-0360-2

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