Effect of an extract of Hibiscus sabdariffa L., on oxidative stress induced in Saccharomyces cerevisiae
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calyces
antioxidants
phenolic compounds
flavonoids
enzymes
calyces
antioxidants
phenolic compounds
flavonoids
enzymes
antioxidants
phenolic compounds
flavonoids
enzymes
calyces
antioxidants
phenolic compounds
flavonoids
enzymes
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Instituto Tecnológico de Santo Domingo (INTEC)
Hibiscus sabdariffa-based infusions or drinks are characterized by their high content of bioactive compounds that provide them with an antioxidant capacity that is of great interest in the scientific world. The research consisted in evaluating the antioxidant effect of an aqueous extract of H. sabdariffa, by inducing Saccharomyces cerevisiae to an oxidative stress due to the presence of hydrogen peroxide. The Folin-Ciocalteu method was used for the determination of total phenols in the extract. To evaluate the antioxidant capacity, the extract was diluted, a concentration of 4.5 106 cells/mL of S. cerevisiae was adjusted, and then aliquots of pure and diluted extract were added. Oxidative stress inhibition was observed in each of the assays with statistical difference, relative to the positive control. These results show that H. sabdariffa has an antioxidant capacity that favors the biological activity of S. cerevisiae, contributing to the decrease of the levels of reactive oxygen species and minimizing oxidative damage.
Hibiscus sabdariffa-based infusions or drinks are characterized by their high content of bioactive compounds that provide them with an antioxidant capacity that is of great interest in the scientific world. The research consisted in evaluating the antioxidant effect of an aqueous extract of H. sabdariffa, by inducing Saccharomyces cerevisiae to an oxidative stress due to the presence of hydrogen peroxide. The Folin-Ciocalteu method was used for the determination of total phenols in the extract. To evaluate the antioxidant capacity, the extract was diluted, a concentration of 4.5 106 cells/mL of S. cerevisiae was adjusted, and then aliquots of pure and diluted extract were added. Oxidative stress inhibition was observed in each of the assays with statistical difference, relative to the positive control. These results show that H. sabdariffa has an antioxidant capacity that favors the biological activity of S. cerevisiae, contributing to the decrease of the levels of reactive oxygen species and minimizing oxidative damage.
Hibiscus sabdariffa-based infusions or drinks are characterized by their high content of bioactive compounds that provide them with an antioxidant capacity that is of great interest in the scientific world. The research consisted in evaluating the antioxidant effect of an aqueous extract of H. sabdariffa, by inducing Saccharomyces cerevisiae to an oxidative stress due to the presence of hydrogen peroxide. The Folin-Ciocalteu method was used for the determination of total phenols in the extract. To evaluate the antioxidant capacity, the extract was diluted, a concentration of 4.5 106 cells/mL of S. cerevisiae was adjusted, and then aliquots of pure and diluted extract were added. Oxidative stress inhibition was observed in each of the assays with statistical difference, relative to the positive control. These results show that H. sabdariffa has an antioxidant capacity that favors the biological activity of S. cerevisiae, contributing to the decrease of the levels of reactive oxygen species and minimizing oxidative damage.
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info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
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info:eu-repo/semantics/publishedVersion
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Science, Environment and Climate; Vol. 3 No. 1 (2020): Science, Environment and Climate; 41-46
Ciencia, Ambiente y Clima; Vol. 3 Núm. 1 (2020): Ciencia, Ambiente y Clima; 41-46
2636-2333
2636-2317
10.22206/cac.2020.v3i1
Ciencia, Ambiente y Clima; Vol. 3 Núm. 1 (2020): Ciencia, Ambiente y Clima; 41-46
2636-2333
2636-2317
10.22206/cac.2020.v3i1