Anthocyanin and antioxidant capacity in Roselle (Hibiscus Sabdariffa L.) extract

Tsai, Pi‐Jen; McIntosh, John C.; Pearce, P. D.; Camden, Blake; Jordan, Bill

doi:10.1016/s0963-9969(01)00129-6

Cited by 337 publications

(246 citation statements)

References 13 publications

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“…The following aspects are mentioned in the papers: Storage under different conditions [3, 14, 16, 20, 23, 40, 41 -43, 46, 49, 53, 63, 67, 68, 70, 74, 75, 77 -80, 83, 91, 100, 102], washing treatment [78,104], blanching [59,65,101], drying [102], sun-drying [37,45], treatment with a growth regulator [23,41], alkaline and acid hydrolysis [90], juice centrifugation [65], flash release process [54], cowinemaking and wine aging [52,56,105], grape destemming [17], fermentation [44,57], germination [22,82,93], extraction [60,84,85,89], thermal stability [44], bread making [86], cooking [22], roasting [97], stir-baked processing [96], steaming [87], thermal treatment [50,58,68,81], SO 2 treatment [106], break-process [72], freezing [4,71], freeze-drying [64], maceration [47,48,51], enzymatic treatment …”

Section: Aspects Of Postharvest Processing and Storage Proceduresmentioning

confidence: 99%

“…Storage at 408C of roselle (H. Sabdariffa L.) extract decreased the phenolic compound only by a few percent. After drying and storage at 208C for 15 wk, 90% of total phenolic compounds remained [102]. In yam Florido (Discorea alata), ferulic acid disappeared more slowly when blanching was performed at 608C than at 65, 70 or 758C [101].…”

Section: Structures Of Individual Compounds Content and Changes In Cmentioning

confidence: 99%

“…The following list gives an enumeration of all the measures or procedures investigated: Maturity, ripening and time of harvest [63,74,82,99,115,116,176,178,179,188,189,194] 58,112,142,162,181,191,196], differentiation in fractions [114,167,174], peeling [109,142,153,180], special pressing or extraction [2, 64,72,165], enzymatic treatment and maceration [51], irradiation [53,158,175,183], drying [8,102,132,152,159], sensory effects [51], germination [88], browning-blanching and polyphenoloxidase (PPO) activity [124], proveniences [8,12,63,107,110,112,…”

Section: Aspects Of Postharvest Processing and Storage Proceduresmentioning

confidence: 99%

“…Grapes [158, 271 -278], prunes [152,279], cherries and cherry juices [23,42,43,181], plums and plum purØe [228,262,280], pomegranates and pomegranate juice [281 -284], mangos [180,285], red oranges [286 -289], cherry laurel [44], mulberries [290,291], apples and apple juice [39,41,108,113,114,196,217,292], litchis [293 -296], raspberries [4, 275,297,298], blackberries [298 -301], black chokeberries [302], blueberries and blueberry juice [14, 58 -60, 106, 275, 303, 304], black currants [165, 305 -309], bilberries [300,307], cranberries [310,311], bayberries [65], berries of Ribes species [164], Annona cherimola fruit [312], black carrots and black carrot juice [235, 313 -315], red and purple potatoes [236], corn kernels [223], asparagus [316], roselles [102,317],...…”

Section: Food Sourcesmentioning

confidence: 99%

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Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Amarowicz

Carle

Dongowski

et al. 2009

Molecular Nutrition Food Res

139

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The review is based on the evaluation of electronically collated data published between 2002 to June 2006. It is based on 325 references dealing with the following subclasses of phenolic compounds: hydroxycinnamic and hydroxybenzoic acids, chalcones, flavanones, flavones, flavonols, monomeric flavanols and anthocyanins. Only publications dealing directly with the effects of storage and postharvest processing on the phenolic acid and flavonoid contents of foods were considered. The expectation that the structural diversity even within each subgroup, and the number of different procedures and of different parameters would make finding homogenous tendencies unlikely, has, in most instances, been confirmed. By adding a database Excel table combined with a focused and unified evaluation, specific additional information was rendered accessible and concise. It holds true for most of the subclasses in question that the effect of storage and food processing on the polyphenol content is negligible in comparison to the differences between different varieties of plants. Variety dependence must always be considered, for all classes of compounds.

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Section: Aspects Of Postharvest Processing and Storage Proceduresmentioning

confidence: 99%

Section: Structures Of Individual Compounds Content and Changes In Cmentioning

confidence: 99%

Section: Aspects Of Postharvest Processing and Storage Proceduresmentioning

confidence: 99%

Section: Food Sourcesmentioning

confidence: 99%

See 2 more Smart Citations

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Amarowicz

Carle

Dongowski

et al. 2009

Molecular Nutrition Food Res

139

View full text Add to dashboard Cite

show abstract

“…Which have been extensively evaluated [18][19][20][21][22] . Also the nutritional composition (proximate composition, amino acids, fibre and minerals) of Roselle has been reported 23 .…”

mentioning

confidence: 99%

Improved Method for the Determination of Inorganic Anions in Roselle (Hibiscus sabdariffa L.) by Suppressed Ion Chromatography

Azhari¹

2012

Orientjchem.

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Review on nutritional composition of orange‐fleshed sweet potato and its role in management of vitamin A deficiency

Satheesh

Fanta

2019

Food Science & Nutrition

155

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A wide variety of the roots and tubers plays a major role in human diet, animal feed, and industrial raw materials. Sweet potatoes (SPs) play an immense role in human diet and considered as second staple food in developed and underdeveloped countries. Moreover, SP production and management need low inputs compared to the other staple crops. The color of SP flesh varied from white, yellow, purple, and orange. Scientific studies reported the diversity in SP flesh color and connection with nutritional and sensory acceptability. Among all, orange‐fleshed sweet potato (OFSP) has been attracting food technologists and nutritionists due to its high content of carotenoids and pleasant sensory characteristics with color. Researchers reported the encouraging health effects of OFSP intervention into the staple food currently practicing in countries such as Uganda, Mozambique, Kenya, and Nigeria. Scientific reviews on the OFSP nutritional composition and role in vitamin A management (VAM) are hardly available in the published literature. So, this review is conducted to address the detailed nutritional composition (proximate, mineral, carotenoids, vitamins, phenolic acids, and antioxidant properties), role in vitamin A deficiency (VAD) management, and different food products that can be made from OFSP.

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Anthocyanin and antioxidant capacity in Roselle (Hibiscus Sabdariffa L.) extract

Cited by 337 publications

References 13 publications

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Improved Method for the Determination of Inorganic Anions in Roselle (Hibiscus sabdariffa L.) by Suppressed Ion Chromatography

Review on nutritional composition of orange‐fleshed sweet potato and its role in management of vitamin A deficiency

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