Optimization of hot water extraction of roselle juice using response surface methodology: A comparative study with other extraction methods

Journal of the Science of Food and Agriculture

Volumn 83, Issue 12, 2003, Pages 1273-1278

  Wong, Peng Kong ^a   Yusof, Salmah ^a   Ghazali, Hasanah Mohd ^a   Che Man, Yaakob Bin ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Anthocyanins; Ascorbic acid; Colour density; Processing; Roselle; RSM

Indexed keywords

ASCORBIC ACID; EXTRACTION PROCESS; FOOD PROCESSING;

HIBISCUS SABDARIFFA;

EID: 0141458127     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1416     Document Type: Article

References (14)

1. Tsai PJ, Studies on the colour deterioration of roselle during post harvest handling, drying and storage. PhD dissertation, National Chung Hsing University, Taiwan (1995).
2. Wang H, Cao G and Prior RL, Oxygen radical absorbing capacity of anthocyanins. J Agric Food Chem 45:304-309 (1997).
3. Foyer CH, Ascorbic acid, in Antioxidants in Higher Plants, Ed by Alscher RG and Hess JL. CRC Press, Boca Raton, pp 31-58 (1993).
4. Bridle P and Timberlake CF, Anthocyanins as natural food colours - selection aspects. Food Chem 58:103-109 (1997).
5. Kamei H, Kojima T, Hasegawa M, Koide T, Umeda T, Yukawa T and Terabe K, Suppression of tumor cell growth by anthocyanins in vitro. Cancer Invest 13:590-594 (1995).
6. Diplock AT, Antioxidants and disease prevention. Mol Aspects Med 15:293-376 (1994).
7. Sondheimwe E and Kertesz ZI, Participation of ascorbic acid in the destruction of anthocyanins in strawberry juice and model systems. Food Res 28:475-479 (1953).
8. Markakis P, Stability of anthocyanins in foods, in Anthocyanins as Food Colours. Academic Press, London, pp 163-178 (1982).
9. Wrolstad RE, Culbertson JD, Cornwell CJ and Mattick LR, Fruit and fruit products. J Assoc Off Anal Chem 65:1417-1423 (1982).
10. Wimalasiri P and Wills RBH, Simultaneous analysis of ascorbic acid and dehydroascorbic acid in fruit and vegetables by high performance liquid chromatography. J Chromatogr 15:418-421 (1982).
11. AOAC, Official Methods of Analysis, 13th edn. Association of Official Analytical Chemists, Washington, DC (1980).
12. Park GL, Byer JL, Pritz CM, Nelson DB, Navarro JL, Smolensky DC and Vandercook CE, Characteristics of California navel orange juice and pulpwash. J Food Sci 48:627-632, 651 (1983).
13. Umme A, Asbi BA, Salmah Y, Jumainah AH and Jamilah B, Characteristics of soursop natural puree and determination of optimum conditions for pasteurisation. Food Chem 58:119-124 (1997).
14. Delgado-Vargas F, Jiménez AR and Paredes-López O, Natural pigments: carotenoids, anthocyanins, and betalains - characteristics, biosynthesis, processing, and stability. Crit Rev Food Sci Nutr 40:173-289 (2000).