English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/125688
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

DC FieldValueLanguage
dc.contributor.authorSáyago-Ayerdi, S. G.-
dc.contributor.authorArranz, Sara-
dc.contributor.authorSerrano, José-
dc.contributor.authorGoñi, Isabel-
dc.date.accessioned2015-11-25T08:40:15Z-
dc.date.available2015-11-25T08:40:15Z-
dc.date.issued2007-
dc.identifierdoi: 10.1021/jf070485b-
dc.identifierissn: 0021-8561-
dc.identifier.citationJournal of Agricultural and Food Chemistry 55: 7886- 7890 (2007)-
dc.identifier.urihttp://hdl.handle.net/10261/125688-
dc.description.abstractThe beverage of Hibiscus sabdariffa flowers is widely consumed in Mexico. Polyphenols contained in plant foods are frequently associated with dietary fiber. The aim of this work is to quantify the dietary fiber, associated polyphenols, and antioxidant capacity of the Roselle flower and the beverage traditionally prepared from it and its contribution to the Mexican diet. Roselle flower contained dietary fiber as the largest component (33.9%) and was rich in phenolic compounds (6.13%). Soluble dietary fiber was 0.66 g/L in beverage, and 66% of total extractable polyphenols contained in Roselle flower passed to the beverage and showed an antioxidant capacity of 335 μmoL trolox equivalents/100 mL beverage measured by ABTS. These data suggest that Roselle flower beverage intake in the Mexican diet may contribute around 166 and 165 mg/per serving to the intake of dietary fiber and polyphenols, respectively. The health benefits from consumption of Hibiscus beverage could be of considerable benefit to the whole population. © 2007 American Chemical Society.-
dc.description.sponsorshipWe acknowledge Dirección General de Eduación Superior Tecnológica (DGEST) in México for a scholarship (PROMEP, 022005009P), the support of the Spanish Comisión Interministerial de Ciencia y Tecnología (Project AGL2005-04769), and CYTED project 106PI0297.-
dc.publisherAmerican Chemical Society-
dc.rightsclosedAccess-
dc.titleDietary fiber content and associated antioxidant compounds in Roselle flower (Hibiscus sabdariffa L.) beverage-
dc.typeartículo-
dc.identifier.doi10.1021/jf070485b-
dc.date.updated2015-11-25T08:40:15Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
dc.contributor.funderDirección General de Eduación Superior Tecnológica (México)-
dc.contributor.funderComisión Interministerial de Ciencia y Tecnología, CICYT (España)-
dc.contributor.funderComisión Interministerial de Ciencia y Tecnología, CICYT (España)-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100006527es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100007273es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100007273es_ES
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show simple item record
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.