Abstract

ARIZA FLORES, Rafael et al. Biochemical characteristics and quality nutraceutical five varieties of jamaica grown in Mexico. Rev. Mex. Cienc. Agríc [online]. 2017, vol.8, n.2, pp.269-280. ISSN 2007-0934.  https://doi.org/10.29312/remexca.v8i2.49.

Biochemical characteristics, phytochemicals and antioxidants were determined of new varieties of jamaica Jamaica sabdariffa: Alma Blanca (VAB), Cotzaltzin (VC), Rosaliz (VR) and Tecoanapa (VT), compared with the variety Sudan (VS) to promote the nutritional and nutritional use of flower buds. The proximal analysis were performed of the calyces of the flowers of the jamaica varieties, as well as the contents of aminoacids, phenolic compounds and phenolic acids. They showed statistical differences between the varieties and for the contents of protein, carbohydrates, lipids, ashes and fiber, as well as aminoacids, total phenols and phenolic acids, for the five varieties. The lipids range from 17.7 to 22.8% and are higher in VT and VS; the proteins are high in VT (5.8%) and VS (6%); of fiber contain more VAB (43.9%) and Rosalíz (40.1%) and ashes in VAB (9%) and VC (8.3%); in carbohydrates is higher for VC (37.5%). The six essential aminoacids were found, isoleucine and threonine pass the minimum requirements necessary for children from childhood and preschool and adults in all varieties; the VT present more lysine and the VAB, VC, VR and VS contain more methionine + cysteine. The VAB, VC, VR and VT showed approximately 50% of total phenols compared to VS; the VAB presented lower tannin content (65.5 mgEC/100 g); the VS is higher in anthocyanins. The vanillic acid is abundant in VR and VT and 4-hydroxybenzoic acid in VC; Salicylic and chlorogenic acids are high in VAB; whereas, protocatecuic acid is high in VR and VT, considered with anticancer properties. The new varieties of jamaica represent an excellent alternative for human consumption, because they present important biochemical and nutraceutical characteristics.

Keywords : Hibiscus sabdariffa L; aminoacids; phenolic acids; bromatology; phenolic compounds.

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