Assess the antioxidant and antimicrobial activity of herbal popsicles prepared  by Hibiscus sabdariffa L. and Clitorea ternatea floral waste

Anirban Debnath; Koyel Sinha; Snehasish Mandal; Arindam Mitra; Manoj Kumar Singh; Abinit Saha; Arpita Das

doi:10.18006/2024.12(2).284.296

Authors

Anirban Debnath Department of Biotechnology, Adamas University, Jagannathpur, Kolkata, West Bengal 700126, India https://orcid.org/0000-0001-8214-4902
Koyel Sinha Department of Biotechnology, Adamas University, Jagannathpur, Kolkata, West Bengal 700126, India https://orcid.org/0009-0001-2685-4229
Snehasish Mandal Department of Biotechnology, Adamas University, Jagannathpur, Kolkata, West Bengal 700126, India https://orcid.org/0009-0003-8700-8717
Arindam Mitra Department of Biological Sciences, Adamas University, Jagannathpur, Kolkata, West Bengal 700126, India https://orcid.org/0000-0002-1591-6164
Manoj Kumar Singh Department of Biotechnology, Adamas University, Jagannathpur, Kolkata, West Bengal 700126, India https://orcid.org/0000-0002-6658-4593
Abinit Saha Department of Biotechnology, Adamas University, Jagannathpur, Kolkata, West Bengal 700126, India https://orcid.org/0000-0003-1590-8073
Arpita Das Department of Biotechnology, Adamas University, Jagannathpur, Kolkata, West Bengal 700126, India https://orcid.org/0000-0002-8665-3074

DOI:

https://doi.org/10.18006/2024.12(2).284.296

Keywords:

Crude floral waste extract, Formulated product, Antioxidant, Antibacterial

Abstract

In this study, we extracted bio-colour from two commonly available flowers, Rosella (Hibiscus sabdariffa L.) and Butterfly pea flower (Clitoria ternatea), and evaluated their potential therapeutic benefits by examining their antioxidant and antibacterial activity. To assess the suitability and quality of the extracted bio-colour as a food additive, we formulated ice popsicles using bio-colour derived from H. sabdariffa and C. ternatea. The crude floral waste extract of H. sabdariffa showed the highest reducing capacity (FRAP assay), antioxidant activity (DPPH, ABTS assay), and antibacterial potential. This may be attributed to polyphenols, flavonoids, anthocyanins, ascorbic acids, organic acids, hibiscus acid, and other compounds in H. sabdariffa flower parts. The ice popsicles formulated with these two bio-colours contained significant polyphenol and flavonoid content, contributing to their antioxidant potential comparable to ice popsicles available in the local market. The formulated ice popsicles also retained better physical properties (texture, melting, smoothness/hardness) and sensory qualities (as per hedonic scale rating) than market-derived ice popsicles. Therefore, these two crude floral wastes can be utilized as functional food bio-colourants in the food industry.

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