Characterization of Roselle calyx from different geographical origins
Roselle (Hibiscus sabdariffa L.) is considered an underexploited food crop with nutritional and large scale processing potential. Roselle can be utilized as a functional food, mainly due to being rich in vitamin C, anthocyanins, other phytochemicals, and natural color. Although Roselle has been wide...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/73378/ http://psasir.upm.edu.my/id/eprint/73378/1/ROSELLE.pdf |
| _version_ | 1848857267065061376 |
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| author | Juhari, Nurul Hanisah Bredie L. P., Wender Toldam-Anderson, Torben Bo Petersen, Mikael Agerlin |
| author_facet | Juhari, Nurul Hanisah Bredie L. P., Wender Toldam-Anderson, Torben Bo Petersen, Mikael Agerlin |
| author_sort | Juhari, Nurul Hanisah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Roselle (Hibiscus sabdariffa L.) is considered an underexploited food crop with nutritional and large scale processing potential. Roselle can be utilized as a functional food, mainly due to being rich in vitamin C, anthocyanins, other phytochemicals, and natural color. Although Roselle has been widely planted and consumed, little is known about the composition of aroma profiles. In this study, seventeen samples of dried Roselle calyx were collected from eight countries and the aroma profiles were determined by dynamic headspace sampling and GC–MS and GC-olfactometry. Furthermore, total soluble solids, pH, and color L* a* b* were determined, and sugars and acids were measured using ion chromatography. There were significant (p < 0.05) differences in all measured variables in physicochemical properties and non-volatile compounds. A total of 135 volatiles were identified mainly terpenes, aldehydes, esters, furans, and ketones. Thirty-seven odorants were reported as potentially important aroma compounds based on GC-olfactometry. This study provides valuable information for future commercial utilization of Roselle in the food industry. |
| first_indexed | 2025-11-15T11:54:50Z |
| format | Article |
| id | upm-73378 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:54:50Z |
| publishDate | 2018 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-733782020-11-27T20:08:07Z http://psasir.upm.edu.my/id/eprint/73378/ Characterization of Roselle calyx from different geographical origins Juhari, Nurul Hanisah Bredie L. P., Wender Toldam-Anderson, Torben Bo Petersen, Mikael Agerlin Roselle (Hibiscus sabdariffa L.) is considered an underexploited food crop with nutritional and large scale processing potential. Roselle can be utilized as a functional food, mainly due to being rich in vitamin C, anthocyanins, other phytochemicals, and natural color. Although Roselle has been widely planted and consumed, little is known about the composition of aroma profiles. In this study, seventeen samples of dried Roselle calyx were collected from eight countries and the aroma profiles were determined by dynamic headspace sampling and GC–MS and GC-olfactometry. Furthermore, total soluble solids, pH, and color L* a* b* were determined, and sugars and acids were measured using ion chromatography. There were significant (p < 0.05) differences in all measured variables in physicochemical properties and non-volatile compounds. A total of 135 volatiles were identified mainly terpenes, aldehydes, esters, furans, and ketones. Thirty-seven odorants were reported as potentially important aroma compounds based on GC-olfactometry. This study provides valuable information for future commercial utilization of Roselle in the food industry. Elsevier 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/73378/1/ROSELLE.pdf Juhari, Nurul Hanisah and Bredie L. P., Wender and Toldam-Anderson, Torben Bo and Petersen, Mikael Agerlin (2018) Characterization of Roselle calyx from different geographical origins. Food Research International, 112. 378 - 389. ISSN 0963-9969 https://www.sciencedirect.com/science/article/pii/S0963996918304964#! 10.1016/j.foodres.2018.06.049 |
| spellingShingle | Juhari, Nurul Hanisah Bredie L. P., Wender Toldam-Anderson, Torben Bo Petersen, Mikael Agerlin Characterization of Roselle calyx from different geographical origins |
| title | Characterization of Roselle calyx from different geographical origins |
| title_full | Characterization of Roselle calyx from different geographical origins |
| title_fullStr | Characterization of Roselle calyx from different geographical origins |
| title_full_unstemmed | Characterization of Roselle calyx from different geographical origins |
| title_short | Characterization of Roselle calyx from different geographical origins |
| title_sort | characterization of roselle calyx from different geographical origins |
| url | http://psasir.upm.edu.my/id/eprint/73378/ http://psasir.upm.edu.my/id/eprint/73378/ http://psasir.upm.edu.my/id/eprint/73378/ http://psasir.upm.edu.my/id/eprint/73378/1/ROSELLE.pdf |