Physico-chemical characteristics of roselle (Hibiscus sabdariffa L.)

The physico-chemical characteristics of roselle from Malaysia were studied. The parameters analysed included size, weight, pH, titratable acidity, soluble solids, anthocyanin contents, organic acids and sugars. Succinic and oxalic acids were the predominant organic acids found in roselle while gluco...

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Bibliographic Details
Published in:Nutrition and food science 2002-04, Vol.32 (2), p.68-73
Main Authors: Wong, Peng-Kong, Yusof, Salmah, Ghazali, H.M., Che Man, Y.B.
Format: Article
Language:English
Subjects:
Acidity
Anthocyanins
Ascorbic acid
Biological effects
Chemistry
Food
Glucose
Liquid chromatography
Nutrition
Organic acids
Oxalic acid
Roselle
Sugar
Sugars
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Summary:The physico-chemical characteristics of roselle from Malaysia were studied. The parameters analysed included size, weight, pH, titratable acidity, soluble solids, anthocyanin contents, organic acids and sugars. Succinic and oxalic acids were the predominant organic acids found in roselle while glucose was the major sugar present. The present study was also conducted to determine and quantify the most biologically effective natural antioxidants present in roselle. Ascorbic acid, -carotene and lycopene, were separated, identified and quantified by HPLC. The amounts of ascorbic acid, -carotene and lycopene contents were 141.09mg 100g, 1.88mg 100g and 164.34 g 100g, respectively. The individual anthocyanin in roselle was characterised by TLC and HPLC. Delphinidin-3-sambubioside and cyanidin-3-sambubioside were the main anthocyanin present in roselle.
ISSN:0034-6659
1758-6917
DOI:10.1108/00346650210416994