Chemical constituents of the methanol extract of Hibiscus sabdariffa (Linn) seeds

Abstract

The flower of Hibiscus sabdariffa Linn (Malvaceae) is used in food preparation in sauces, jams, juices, jellies, syrups, flavoring, and has some medicinal uses. Most of the bioactivities of H. sabdariffa L. is antioxidant which has a large amount of phenolic compounds. The phytochemical investigation of the ethyl acetate extract from the flowers led to the isolation of five compounds named 1-O-Acetylglycerol (1), 4-Hydroxybenzaldehyde (2), 3-C-(hydroxymethyl)-β-D- erythrofuranoside (3). Their structures were elucidated by 1D-, 2D-NMR spectra as well as by comparison with those reported in the literature.