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Characterization of Roselle calyx from different geographical origins


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


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.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Science
DOI Number: https://doi.org/10.1016/j.foodres.2018.06.049
Publisher: Elsevier
Keywords: Hibiscus sabdariffa L.; Dynamic headspace sampling; Gas chromatography–mass spectrometry; Physicochemical properties; Gas chromatography-olfactometry
Depositing User: Ms. Nuraida Ibrahim
Date Deposited: 27 Nov 2020 20:08
Last Modified: 27 Nov 2020 20:08
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodres.2018.06.049
URI: http://psasir.upm.edu.my/id/eprint/73378
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