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Characterization of Roselle calyx from different geographical origins.
Food Res Int. 2018 10; 112:378-389.FR

Abstract

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.

Authors+Show Affiliations

Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK 1958, Frederiksberg C, Denmark; Department of Food Service and Management, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: n_hanisah@upm.edu.my.Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK 1958, Frederiksberg C, Denmark. Electronic address: wb@food.ku.dk.Department of Plant and Environment Science, Faculty of Science, University of Copenhagen, Højbakkegård Alle 13, Tåstrup, Denmark. Electronic address: tbta@plen.ku.dk.Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK 1958, Frederiksberg C, Denmark. Electronic address: map@food.ku.dk.

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

30131149

Citation

Juhari, Nurul Hanisah, et al. "Characterization of Roselle Calyx From Different Geographical Origins." Food Research International (Ottawa, Ont.), vol. 112, 2018, pp. 378-389.
Juhari NH, Bredie WLP, Toldam-Andersen TB, et al. Characterization of Roselle calyx from different geographical origins. Food Res Int. 2018;112:378-389.
Juhari, N. H., Bredie, W. L. P., Toldam-Andersen, T. B., & Petersen, M. A. (2018). Characterization of Roselle calyx from different geographical origins. Food Research International (Ottawa, Ont.), 112, 378-389. https://doi.org/10.1016/j.foodres.2018.06.049
Juhari NH, et al. Characterization of Roselle Calyx From Different Geographical Origins. Food Res Int. 2018;112:378-389. PubMed PMID: 30131149.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of Roselle calyx from different geographical origins. AU - Juhari,Nurul Hanisah, AU - Bredie,Wender L P, AU - Toldam-Andersen,Torben Bo, AU - Petersen,Mikael Agerlin, Y1 - 2018/06/21/ PY - 2018/01/05/received PY - 2018/06/15/revised PY - 2018/06/20/accepted PY - 2018/8/23/entrez PY - 2018/8/23/pubmed PY - 2019/11/15/medline KW - Dynamic headspace sampling KW - Gas chromatography-olfactometry KW - Gas chromatography–mass spectrometry KW - Hibiscus sabdariffa L. KW - Physicochemical properties SP - 378 EP - 389 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 112 N2 - 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. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/30131149/Characterization_of_Roselle_calyx_from_different_geographical_origins_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(18)30496-4 DB - PRIME DP - Unbound Medicine ER -