Abstract:Summary
Dehydrated Hibiscus sabdariffa (Roselle) is usually used as the raw material of popular beverages, where the exhausted calyx, still rich in polyphenols and fibre, is discarded. The aim of the present study is to evaluate the possibility of adding Roselle's whole calyx to a confectionery product elaborated with gelatin, quantifying the concentration of released polyphenols (Folin–Ciocalteu) during an in vitro digestion and the expression of antioxidant activity [Ferric reducing antioxidant power (FRAP) … Show more
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