Study of the stability of the antioxidants of the flor de Jamaica s Wine (hibiscus Sabdariffa L) under storage

Abstract

Flower of Jamaica is rich in phenolic compounds mainly anthocyanins and flavonoids such as delphinidin-3-sambubioside, delphinidin-3-glucoside, cyanidin-3-glucoside, cyanidin-3-sambubioside, quercetin and kaempferol. The objective of this work was to study the stability of the antioxidants of the wine of Jamaica flower (Hibiscus sabdariffa L) during its storage. For this, the wine was stored at an ambient temperature of 20°C and at a refrigeration temperature of 6°C. At 0, 7 and 14 days the physicochemical characteristics, turbidity, color, polyphenol content and antioxidant capacity were determined. Regarding the physicochemical characteristics (soluble solids, pH and titratable acidity) the wine did not present differences between samples stored in the environment and refrigeration. The color of all the samples showed high absorbances in a range between 515 and 520nm representative of the pigments that reflect the red color, which correspond to a high concentration of anthocyanins. The stability of the polyphenol content did not show significant differences during storage, however the samples subjected to refrigeration had a lower phenolic content and a lower inhibition percentage of the ABTS radical. Consequently, the storage of Jamaica flower wine at room temperature presents greater antioxidant capacity, inhibiting free radicals and decreasing the oxidation of phenolic compounds present in wine, extending its shelf life.