Evaluación de la estabilidad de los compuestos fenólicos y capacidad antioxidante de una fórmula de gomitas de flor de Jamaica con vitamina C

Abstract

Hibiscus flower and vitamin C gummies are made by mixing a gelatinous, sugary substance with bioactive antioxidants, anthocyanins, flavonoids, and phenolic acids from the flower calyxes, giving them anti-inflammatory, antimicrobial, and cardiovascular properties. After 45 days of storage at room temperature (77°F) and refrigeration (5 °C), the gummy samples were subjected to different physicochemical analyses such as total soluble solids (TSS), pH, moisture, total phenols (Folin-Ciocalteu), antioxidant capacity by two methods (FRAP and DPPH), and anthocyanin content. It was observed that total phenols remained stable under both conditions, although antioxidant activity decreased significantly over time. Monomeric anthocyanins degraded rapidly at room temperature, disappearing before 15 days, while under refrigeration they persisted until day 45 with no appreciable loss at the end. The color in samples at room temperature changed to more intense brown tones (Hue 60°), while under refrigeration the changes were minimal. Moisture, SST, and pH values did not vary significantly, although moisture exceeded the regulatory limit (25%) and SST remained below 50% sucrose. It is concluded that, despite its healthier profile and lower sugar content, the instability of anthocyanins at room temperature limits its commercial viability, with refrigerated storage being the best option for preserving its antioxidant and sensory properties.