Chemicals and antioxidant activity analisys in Hibiscus rosa-sinensis L. (mimo-de-venus) and Hibiscus syriacus L. (hibiscus-the-syrian)

Summary Hibiscus rosa-sinensis L. and Hibiscus syriacus L., Malvaceae family, are used ornamentally and in international gastronomy, but in recent years has been gaining ground as non-conventional edible flowers on alternative food consumption. This study aimed to quantify chemical composition, pectin and phytochemical compounds of these hibiscus varieties compared to the detected antioxidant potential. Samples of flowers were collected in an agroecological property in Porto Alegre, RS, in the first half of 2013. Specific bromatological methods were used for each nutrient, in wet and dry basis, and the phytochemical analysis was prepared with fresh flowers in three distinct repetitions. The phytochemical compounds quantification (total polyphenols, anthocyanins and ascorbic acid) showed that the evaluated samples have high correlation in the effect of the antioxidant activity and their chemical properties showed significant nutritional values and may be used as food source with potential for health maintenance and protection from diseases.

研究摘要：锦葵科（Malvaceae）的朱槿（*Hibiscus rosa-sinensis* L.）与木槿（*Hibiscus syriacus* L.）兼具观赏价值与国际餐饮应用价值，近年来更作为非传统可食用花卉在替代食品消费领域逐渐获得关注。本研究旨在定量分析这两种木槿属花卉的化学成分、果胶及植物化学物组成，并探究其与检测得到的抗氧化活性之间的相关性。研究于2013年上半年，在巴西南里奥格兰德州（RS）阿雷格里港的一处生态农业基地采集花卉样本。针对各营养成分，分别采用湿基与干基的特异性食品理化分析方法进行测定；植物化学物分析则以新鲜花卉为材料，设置三次独立重复实验。对总多酚、花青素与抗坏血酸等植物化学物的定量分析结果表明，受试样本的抗氧化活性效应与其化学组成具有高度相关性，且其化学属性具备显著的营养价值，可作为具备健康维护与疾病防护潜力的食物资源加以利用。