Effect of different drying methods on chlorophyll, ascorbic acid and antioxidant compounds retention of leaves of Hibiscus sabdariffa L.

Journal of the Science of Food and Agriculture

Volumn 95, Issue 9, 2015, Pages 1812-1820

  Kumar, Sandopu Sravan ^a   Manoj, Prabhakaran ^a   Shetty, Nandini P ^a   Giridhar, Parvatam ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant properties; Ascorbic acid; Drying methods; Microwave drying; Roselle; Sun drying

Indexed keywords

HIBISCUS SABDARIFFA;

ANTIOXIDANT; ASCORBIC ACID; CHLOROPHYLL; FLAVONOID; PHENOL DERIVATIVE; PIGMENT; PLANT EXTRACT; SOLVENT;

ADVERSE EFFECTS; ANALYSIS; CHEMISTRY; COMPARATIVE STUDY; DIETARY SUPPLEMENT; FOOD QUALITY; FREEZE DRYING; HEAT; HIBISCUS; HUMAN; INDIA; INFRARED RADIATION; ISOLATION AND PURIFICATION; MICROWAVE RADIATION; NUTRITIONAL VALUE; PLANT LEAF; PRESERVED FOOD; RADIATION RESPONSE;

ANTIOXIDANTS; ASCORBIC ACID; CHLOROPHYLL; DIETARY SUPPLEMENTS; FLAVONOIDS; FOOD QUALITY; FOOD, PRESERVED; FREEZE DRYING; HIBISCUS; HOT TEMPERATURE; HUMANS; INDIA; INFRARED RAYS; MICROWAVES; NUTRITIVE VALUE; PHENOLS; PIGMENTS, BIOLOGICAL; PLANT EXTRACTS; PLANT LEAVES; SOLVENTS;

EID: 84930633002     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6879     Document Type: Article

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