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September 10, 2025PharmacianaOpen Access

Antioxidant activity of formulation of Roselle calyx herbal syrup as a functional beverage

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Authors

KKKartini KartiniUniversitas TrisaktiTDT. DEWIUniversity of SurabayaSWSuci WulandariUniversitas Jember

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Implication

A formulation optimized antioxidant activity in roselle syrup, indicating potential as a functional beverage.

Key Points

  • F3 formulation demonstrated a DPPH free radical inhibition of 64.05% at 2% v/v concentration, showcasing strong antioxidant activity.
  • Key findings included a total anthocyanin content of 67.85 mg/L and stable viscosity during 42-day storage, reflecting formulation effectiveness.
  • This study involved six formulations of roselle syrup incorporating spices and stabilizers, assessed for physicochemical characteristics.
  • Findings underline the importance of improving anthocyanin stability in roselle syrup products for better antioxidant benefits.

Cite This Study

Kartini et al. (2025) studied this question.

synapsesocial.com/papers/68c1c9dd54b1d3bfb60f30c8https://doi.org/10.12928/pharmaciana.v15i2.30569
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Vacuum drying of roselle ( <i>Hibiscus subdariffa</i> Linn.) calyces for retention of bioactive compounds and antioxidant activity of functional beverage blended with grapes and watermelon2025
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  3. 3Sensory Quality and Antixidant Activity of Starfruit Syrup with the Addition of Roselle2024
  4. 4Optimisation of the Extraction Process and Quality Attributes of a Roselle (Hibiscus sabdariffa L.) Leaf Tisane Beverage2026 · 2 citations
  5. 5Study of sensory evaluation, and cost evaluation of products made from roselle calyces2024