Abstract

EVALUATION OF BIOACTIVE COMPOUNDS IN THE EDIBLE HIBISCUS ROSA-SINENSIS L FLOWER PETALS BY GC-MS ANALYSIS

Ruth Christiya C.* and Thoufikanashrin A.

Abstract

Nature is always a golden sign to show the prominent phenomena of coexistence. Natural products from edible flowers are the basis for treating human diseases. Medicinal flowers are presently in demand and their acceptance is increasing progressively. The purpose of the current study is to monitor the bioactive compounds in the ethanolic extract of Hibiscus rosa-sinensis L flower petals by GC-MS analysis. Totally 15 compounds were identified and the chromatograph showed peaks with individual compounds. The major constituents identified in ethanol extract of petals were Morpholine, 4,4'- (phenylmethylene) bis- Morpholine (22.39%), Decane, 2,3,5,8-tetramethyl (19.90%), Octadecane, 6-methyl- (9.88%), Undecanoic acid, ethyl ester (8.17%), 7,9-Di-tert-butyl-1- oxaspiro(4,5)deca-6,9- diene-2,8-dione (8.13%), 1- Iodo-2-methylundecane (6.61%), Sulfurous acid, pentyl tetradecyl ester (4.00%), d-Mannose (3.08%), Z-(13,14- Epoxy)tetradec-11-en-1-ol acetate (2.89%), 9,12-Octadecadienoyl chloride, (Z,Z) (1.81%) and various other compounds were identified as low level. Among the 15 compounds, Morpholine was found to be the major bioactive compound in Hibiscus rosa–sinensis L flower petals which shows (22.39%) peak area with retention time (23.03). The result of this study offer a platform of using Hibiscus rosa-sinensis L flower petals as herbal alternative for various diseases and it can be used as functional and pharmaceutical food.

Keywords: Hibiscus rosa-sinensis L flower petals, GC-MS, Bioactive compounds, Morpholine.