Full Length Research Paper
References
Abdul Hamid Z, Lin Lin WH, Abdalla BJ, Bee Yuen O, Latif ES, Mohamed J, Rajab NF, Paik Wah C, Wak Harto MK, Budin SB (2014). The role of Hibiscus sabdariffa L. (Roselle) in maintenance of ex vivo murine bone marrow-derived hematopoietic stem cells. Scientific World Journal 2014:1-10. |
|
Ali RF, El-Anany AM (2017). Hypolipidemic and hypocholesterolemic effect of roselle (Hibiscus sabdariffa L.) seeds oil in experimental male rats. Journal of Oleo Science, 66(1):41-49. |
|
Al-Sanabani, AS, Youssef KM, Shatta A A, El-Samahy SK (2016). Impact of freezing and freeze-drying processes on color, phytochemical contents and antioxidant capacity of pomegranate arils. Journal of Food Science Suez Canal University 3(1):27-34. |
|
AOAC (2005). Official method of analysis (18th Ed.). Association of Official Analytical Chemists, Washington DC. |
|
Bechoff A, Cissé M, Fliedel G, Declemy AL, Ayessou N, Akissoe N, Touré C, Bennett B, Pintado M, Pallet D, Tomlins KI (2014). Relationships between anthocyanins and other compounds and sensory acceptability of hibiscus drinks. Food Chemistry 148:112-119. |
|
Camelo-Méndez GA, Jara-Palacios MJ, Escudero-Gilete ML, Gordillo B, Hernanz D, Paredes-López O, Vanegas-Espinoza PE, Del Villar-Martínez AA, Heredia FJ (2016). Comparative study of phenolic profile, antioxidant capacity, and color-composition relation of roselle cultivars with contrasting pigmentation. Plant Foods for Human Nutrition 71(1):109-114. |
|
Chiu CT, Hsuan SW, Lin HH, Hsu CC, Chou FP, Chen JH (2015). Hibiscus sabdariffa leaf polyphenolic extract induces human melanoma cell death, apoptosis, and autophagy. Journal of Food Science 80(3):649-658. |
|
Cisse M, Dornier M, Sakho M, Mar Diop C, Reynes M, Sock O (2009a). La production de bissap (Hibiscus sabdariffa) au Sénégal. Fruits 64(2):111-124. |
|
Cisse M, Dornier M, Sakho M, Ndiaye A, Reynes M., Sock, O (2009b). Le bissap (Hibiscus sabdariffa L.): composition et principales utilisations. Fruits 64(2):179-193. |
|
Cisse M, Vaillant F, Acosta O, Dhuique-Mayer C, Dornier M (2009c). Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle, using the Arrhenius, Eyring, and Ball Models. Journal of Agricultural and Food Chemistry 57(14):6285-6291. |
|
Cisse M, Vaillant F, Kane A, Ndiaye O, Dornier M (2012). Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage. Journal of the Science of Food and Agriculture 92(6):1214-1221. |
|
Da-Costa-Rocha I, Bonnlaender B, Sievers H, Pischel I, Heinrich M (2014). Hibiscus sabdariffa L. A phytochemical and pharmacological review. Food Chemistry 165:424-443. |
|
Fernández-López JA, Angosto JM, Giménez PJ, León G (2013). Thermal stability of selected natural red extracts used as food colorants. Plant Foods for Human Nutrition 68(1):11-17. |
|
Idham Z, Muhamad II, Sarmidi MR (2012). Degradation kinetics and color stability of spray-dried encapsulated anthocyanins from Hibiscus sabdariffa L. Journal of Food Process Engineering 35(4):522-542. |
|
Kane A, Driss Y, Ndiaye NA, Cisse M, Sakho M, Dornier M (2015). Impact de la teneur en extrait sec soluble sur la dégradation thermique des anthocyanes d'extraits aqueux d'Hibiscus sabdariffa L. Afrique Science 11(6):308-319. |
|
Kowalski S, Åukasiewicz M, Berski W (2013). Applicability of physico-chemical parameters of honey for identification of the botanical origin. ACTA Scientiarum Polonorum Technologia Alimentaria 12(1):51-59. |
|
Lee J, Durst RW, Wrolstad RE (2005). Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. Journal of AOAC international 88(5):1269-1278. |
|
Marszalek K, Woźniak Å, SkÄ…pska S, Mitek M (2017). High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage. Journal of Food Science and Technology 54(3):832-841. |
|
Moldovan B, David L (2014). Influence of temperature and preserving agents on the stability of cornelian cherries anthocyanins. Molecules 19(6):8177-8188. |
|
Oyarzabal OA, Backert S (2011). Microbial Food Safety: An Introduction. Springer Science and Business Media. P 191. Available at: |
|
Peng-Kong W, Salmah Y, Salmah Yusof, Ghazali HM, Che Man YB (2002). Physicoâ€chemical characteristics of roselle (Hibiscus sabdariffa L.). Nutrition and Food Science 32(2):68-73. |
|
Pinsuwan S, Amnuaikit T, Ungphaiboon S, Itharat A (2010). Liposome-containing Hibiscus sabdariffa calyx extract formulations with increased antioxidant activity, improved dermal penetration and reduced dermal toxicity. Journal of the Medical Association of Thailand Chotmaihet Thangphaet 93:216-226. |
|
Pokusaeva K, Fitzgerald GF, van Sinderen D (2011). Carbohydrate metabolism in Bifidobacteria. Genes and Nutrition 6(3):285-306. |
|
Rodriguez-Pérez C, Segura-Carretero A, Del Mar Contreras M (2017). Phenolic compounds as natural and multifunctional anti-obesity agents: A review. Critical Reviews in Food Science and Nutrition 2017:1-18. |
|
Sinela A, Rawat N, Mertz C, Achir N, Fulcrand H, Dornier M (2016). Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products. Food Chemistry 214:234-241. |
|
Singh VP (2018). Recent approaches in food bio-preservation - A review. Open Veterinary Journal 8(1):104-111. |
|
Van Beilen JW, Teixeira de Mattos MJ, Hellingwerf KJ, Brul S (2014). Distinct effects of sorbic acid and acetic acid on the electrophysiology and metabolism of Bacillus subtilis. Applied and Environmental Microbiology 80(19):5918-5926. |
|
Vankar PS, Shukla D (2011). Natural dyeing with anthocyanins from Hibiscus rosa sinensis flowers. Journal of Applied Polymer Science 122(5):3361-3368. |
|
West ME, Mauer LJ (2013). Color and chemical stability of a variety of anthocyanins and ascorbic acid in solution and powder forms. Journal of Agricultural and Food Chemistry 61(17):4169-4179. |
|
Worawattananutai P, Itharat A, Ruangnoo S (2014). In-vitro antioxidant, anti-inflammatory, cytotoxic activities against prostate cancer of extracts from Hibiscus sabdariffa leave. Journal of the Medical Association of Thailand 297(8):81-87. |
|
Yang W, Wu Z, Huang ZY, Miao X (2017). Preservation of orange juice using propolis. Journal of Food Science and Technology 54(11):3375-3383. |
|
Youssef KM, Shatta AA (2006). Some physical, chemical and rheological characteristics of watermelon juice, concentrate and syrup. Journal of Agricultural Science Mansoura University 31(9):6101-6110. |
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0