Comparative Study of Anthocyanin and Volatile Compounds Content of Four Varieties of Mexican Roselle (Hibiscus sabdariffa L.) by Multivariable Analysis

Plant Foods for Human Nutrition

Volumn 68, Issue 3, 2013, Pages 229-234

  Camelo Mendez G A ^a   Ragazzo Sanchez J A ^b   Jimenez Aparicio A R ^a   Vanegas Espinoza, P E ^a   Paredes Lopez O ^c   Del Villar Martinez A A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b LABORATORIO INTEGRAL DE INVESTIGACIÓN EN ALIMENTOS   (Mexico)

^c DEPARTAMENTO DE INGENIERÍA GENÉTICA   (Mexico)

Author keywords

Anthocyanins; Categorical multifactorial analysis; Principal component analysis (PCA) and factorial discriminate analysis (DFA); Roselle; Volatile compounds

Indexed keywords

HIBISCUS SABDARIFFA;

ALCOHOL; ANTHOCYANIN; GERANIOL; PLANT EXTRACT; TERPENE; VOLATILE ORGANIC COMPOUND; WATER;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; HIBISCUS; MEXICO; SPECIES DIFFERENCE;

ANTHOCYANINS; ETHANOL; HIBISCUS; MEXICO; PLANT EXTRACTS; SPECIES SPECIFICITY; TERPENES; VOLATILE ORGANIC COMPOUNDS; WATER;

EID: 84883278576     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-013-0360-2     Document Type: Article

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