Insight into stability and degradation kinetics of Roselle (Hibiscus sabdariffa L.) flowers anthocyanin, effect of pH, heating, storage conditions, and co-pigment treatment
Author:
Funder
Algerian Ministry of Higher Education and Scientific Research
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
https://link.springer.com/content/pdf/10.1007/s13399-023-04946-8.pdf
Reference43 articles.
1. Cisse M, Dornier M, Sakho M et al (2009) Le bissap (Hibiscus sabdariffa L.): C=composition et principales utilisations. Fruits 64:179–193. https://doi.org/10.1051/fruits/2009013
2. Jabeur I, Pereira E, Barros L et al (2017) Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents. Food Res Int 100:717–723. https://doi.org/10.1016/j.foodres.2017.07.073
3. Tsai P-J, McIntosh J, Pearce P et al (2002) Anthocyanin and antioxidant capacity in Roselle (Hibiscus Sabdariffa L.) extract. Food Res Int 65:351–356. https://doi.org/10.1016/S0963-9969(01)00129-6
4. Atta S, Diallo A, Sarr B et al (2010) Variation in macro-elements and protein contents of roelle (Hibiscus sabdariffa L.) from Niger. African J Food Agric Nutr Dev 10:2707–2718. https://doi.org/10.4314/ajfand.v10i6.58067
5. Montalvo-González E, Villagrán Z, González-Torres S et al (2022) Physiological effects and human health benefits of Hibiscus sabdariffa: a review of clinical trials. Pharmaceuticals 15:1–33. https://doi.org/10.3390/ph15040464
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