Evaluation of anthocyanin extracted from Hibiscus Rosa Synesis as a natural food colorant

Abstract

Many species of Hibiscus are grown for their showy flowers or used as landscape shrubs. Hibiscus has medicinal properties [1]. “World Health Organization’’ has recommended and traditional health and folk medicine systems has proved to be more effective in health problems worldwide. Hibiscus Rosa Sinensis is certain to emerge in the near future as a a major player in the growing field of herbal health supplements and medicines both in daily self-care and in a professionally managed health care systems [2]. China rose or “Queen of tropics” is often a popular name for the gorgeous flowering plant Hibiscus rosa Sinensis, as it is mainly found in southeast China and some islands in the Pacific and The Indian Ocean. Traditionally, Hibiscus flowers have been reported to possess antitumor properties, as well as have been used as analgesic, antipyretic, anti-asthmatic, and anti-inflammatory agents. Research on extracts of stems, roots, leaves, and flowers from Hibiscus has revealed that its phytochemicals contributed to beneficial findings for human health such as antioxidant activity, which is the scavenging of free radicals that can lead to DNA damage [3]. Hibiscus Rosa Sinensis as shown in figure 01 is a brilliant scarlet tropical flower that has been traditionally used as food and medicine. It has a a good supply of anthocyanin, B-vitamins like folic acid and niacin, minerals such as calcium, magnesium, iron, potassium, phosphorus, and zinc [4]. The red pigments contained in red flowers of the Hibiscus species are anthocyanin and have been widely used as coloring agents. Particularly, the red anthocyanin present in the calyces of Roselle Hibiscus sabdariffa L. has been used as food colorants and they're major compounds are cyanidin-3-sambubioside and delphinidin-3-sambubioside [5].