Effect of an extract of Hibiscus sabdariffa L., on oxidative stress induced in Saccharomyces cerevisiae

Abstract

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.