TY - JOUR
T1 - Characterization of Roselle calyx from different geographical origins
AU - Juhari, Nurul Hanisah Binti
AU - Bredie, Wender L.P.
AU - Toldam-Andersen, Torben
AU - Petersen, Mikael Agerlin
PY - 2018
Y1 - 2018
N2 - 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.
AB - 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.
KW - Dynamic headspace sampling
KW - Gas chromatography-olfactometry
KW - Gas chromatography–mass spectrometry
KW - Hibiscus sabdariffa L.
KW - Physicochemical properties
U2 - 10.1016/j.foodres.2018.06.049
DO - 10.1016/j.foodres.2018.06.049
M3 - Journal article
C2 - 30131149
AN - SCOPUS:85049323334
SN - 0963-9969
VL - 112
SP - 378
EP - 389
JO - Food Research International
JF - Food Research International
ER -