Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods
Roselle has regained the attention of many fruit juice manufacturers in Malaysia as a product that contains high ascorbic acid and anthocyanins. However, ascorbic acid and anthocyanin pigments can be easily destroyed during processing of fruit juice. Therefore, in the present study, the effects of d...
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| Format: | Article |
| Language: | English |
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Wiley
2003
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| Online Access: | http://psasir.upm.edu.my/id/eprint/111850/ http://psasir.upm.edu.my/id/eprint/111850/3/111850.pdf |
| _version_ | 1848865796017618944 |
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| author | Wong, Peng‐Kong Yusof, Salmah Ghazali, Hasanah Che Man, Yaakob |
| author_facet | Wong, Peng‐Kong Yusof, Salmah Ghazali, Hasanah Che Man, Yaakob |
| author_sort | Wong, Peng‐Kong |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Roselle has regained the attention of many fruit juice manufacturers in Malaysia as a product that contains high ascorbic acid and anthocyanins. However, ascorbic acid and anthocyanin pigments can be easily destroyed during processing of fruit juice. Therefore, in the present study, the effects of different processing methods, namely hot water extraction (HWE), hot water blending, cold water blending and screw press, on the changes in anthocyanins and ascorbic acid contents of roselle juice were evaluated. The anthocyanins and ascorbic acid contents of roselle were determined using the pH differential method and high‐performance liquid chromatography respectively. The physico‐chemical characteristics and sensory properties of roselle juice were also evaluated. The results of the study indicate that the HWE method is the most effective extraction method, resulting in high anthocyanins and ascorbic acid contents of 43 g l−1 (as delphinidin‐3‐glucoside) and 2.34 g kg−1 respectively. The optimum juice extraction conditions were 3.5 h at 60 °C. Copyright © 2003 Society of Chemical Industry |
| first_indexed | 2025-11-15T14:10:24Z |
| format | Article |
| id | upm-111850 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:10:24Z |
| publishDate | 2003 |
| publisher | Wiley |
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| spelling | upm-1118502025-03-12T07:27:51Z http://psasir.upm.edu.my/id/eprint/111850/ Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods Wong, Peng‐Kong Yusof, Salmah Ghazali, Hasanah Che Man, Yaakob Roselle has regained the attention of many fruit juice manufacturers in Malaysia as a product that contains high ascorbic acid and anthocyanins. However, ascorbic acid and anthocyanin pigments can be easily destroyed during processing of fruit juice. Therefore, in the present study, the effects of different processing methods, namely hot water extraction (HWE), hot water blending, cold water blending and screw press, on the changes in anthocyanins and ascorbic acid contents of roselle juice were evaluated. The anthocyanins and ascorbic acid contents of roselle were determined using the pH differential method and high‐performance liquid chromatography respectively. The physico‐chemical characteristics and sensory properties of roselle juice were also evaluated. The results of the study indicate that the HWE method is the most effective extraction method, resulting in high anthocyanins and ascorbic acid contents of 43 g l−1 (as delphinidin‐3‐glucoside) and 2.34 g kg−1 respectively. The optimum juice extraction conditions were 3.5 h at 60 °C. Copyright © 2003 Society of Chemical Industry Wiley 2003 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/111850/3/111850.pdf Wong, Peng‐Kong and Yusof, Salmah and Ghazali, Hasanah and Che Man, Yaakob (2003) Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods. Journal of the Science of Food and Agriculture, 83 (12). pp. 1273-1278. ISSN 0022-5142; eISSN: 1097-0010 https://onlinelibrary.wiley.com/doi/10.1002/jsfa.1416 10.1002/jsfa.1416 |
| spellingShingle | Wong, Peng‐Kong Yusof, Salmah Ghazali, Hasanah Che Man, Yaakob Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods |
| title | Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods |
| title_full | Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods |
| title_fullStr | Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods |
| title_full_unstemmed | Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods |
| title_short | Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods |
| title_sort | optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods |
| url | http://psasir.upm.edu.my/id/eprint/111850/ http://psasir.upm.edu.my/id/eprint/111850/ http://psasir.upm.edu.my/id/eprint/111850/ http://psasir.upm.edu.my/id/eprint/111850/3/111850.pdf |