Roselle (Hibiscus Sabdariffa): Chemistry, Production, Products, and Utilization

Front Cover
Roselle (Hibiscus sabdariffa): Chemistry, Production, Products, and Utilization
Copyright Page
Contents
List of contributors
1 Breeding, genetic diversity, and safe production of Hibiscus sabdariffa under climate change
Abbreviation
1.1 Introduction
1.2 Breeding and genetic diversity
1.2.1 Breeding
1.2.2 Genetics diversity
1.3 Safe production of Roselle in climate change
1.4 Potential sources of heavy metals and microbial contamination of Roselle
1.5 Conclusion
Acknowledgment
Conflict of interest
References
2 Harvesting, storage, postharvest management, and marketing of Hibiscus sabdariffa
2.1 Introduction
2.2 Harvesting of Roselle
2.2.1 Determinants of harvest maturity of Roselle
2.2.2 Harvesting of leaves and tender shoots
2.2.3 Harvesting of calyces
2.2.4 Harvesting of seeds
2.2.5 Harvesting stems for fiber
2.3 Postharvest management of harvested Roselle
2.3.1 Postharvest management of leaves and tender shoots
2.3.2 Postharvest management of calyces
2.3.3 Postharvest management of seeds
2.3.4 Postharvest management of stem (fiber)
2.4 Storage of useful parts of Roselle
2.4.1 Storage of leaves and tender shoots after harvest
2.4.2 Storage of harvested calyces
2.4.3 Storage of harvested seeds
2.5 Marketing of Roselle produce and products
2.5.1 Marketing of leaves and tender shoots, calyces, seeds, and fiber
2.5.1.1 Marketing of leaves, tender shoots, and calyces
2.5.1.2 Marketing of seeds
2.6 Conclusion
References
3 Effect of pests and diseases on Hibiscus sabdariffa quality
3.1 Introduction
3.2 Pests of Roselle
3.2.1 Types of pests
3.2.2 Effect of pests on Roselle
3.2.3 Prevention and control of pests
3.2.3.1 Chemical control
3.2.3.2 Nonchemical control
3.3 Diseases of Roselle
3.3.1 Types of diseases
3.3.2 Effect of diseases on Roselle
3.3.3 Prevention and control of diseases
3.3.3.1 Chemical
3.3.3.2 Nonchemical control of Roselle diseases
3.4 Conclusion
References
4 Measurement and maintenance of Hibiscus sabdariffa quality
4.1 Background
4.2 Quality and quality maintenance of the Hibiscus sabdariffa
4.2.1 Anthocyanins as an essential component of Hibiscus sabdariffa quality
4.2.2 Microbial and antimicrobial activities and Hibiscus sabdariffa quality
4.2.3 Influence of plant growth, age, and harvesting on Hibiscus sabdariffa quality
4.2.4 Antinutritional components and the prevailing factors on Hibiscus sabdarrifa quality
4.3 Maintenance of quality of secondary metabolites of Hibiscus sabdariffa
4.4 Methods of measurements of bioactive compounds in Hibiscus sabdariffa
References
5 Composition of Hibiscus sabdariffa calyx, pigments, vitamins
5.1 Introduction
5.1.1 Plant description
5.1.2 The chemical composition of Hibiscus sabdariffa calyx
5.1.3 Composition of Hibiscus pigments
5.1.4 Composition of Hibiscus sabdariffa vitamins
5.1.5 Parts used medically
5.1.6 Pharmacological and therapeutic properties of hibiscus
References
6 Hibiscus sabdariffa: protein products, processing, and utilization
6.1 Introduction
6.2 Protein products
6.2.1 Seeds
6.2.2 Leaves
6.2.3 Calyces and general flowers
6.3 Processing of protein products
6.3.1 Types of processing methods
6.3.1.1 Processing of calyx proteins
6.3.1.2 Processing of leaf proteins
6.3.1.3 Processing of seed proteins
6.3.2 Quality of proteins from different processing methods
6.3.2.1 Seed proteins
6.3.2.2 Leaf proteins
6.3.2.3 Calyx proteins
6.4 Utilization of Roselle protein products
6.5 Conclusion
References
7 Volatile compounds and phytochemicals of Hibiscus sabdariffa
7.1 Introduction
7.2 Bioactive constituents
7.3 Organic acids
7.3.1 Ascorbic acid
7.3.2 Hydroxycitric acid
7.3.2.1 Hibiscus acid
7.4 Anthocyanins
7.5 Flavonoids
7.6 Volatile compounds
7.7 Conclusion
References
8 Oil recovery from Hibiscus sabdariffa seeds
8.1 Introduction
8.2 Roselle components as food source
8.3 Protein of Roselle seeds
8.4 Oil of Roselle seeds
8.5 Roselle oil seed products
8.6 Conclusion
References
9 Food use of whole and extracts of Hibiscus sabdariffa
Abbreviations
9.1 Introduction
9.2 Use of whole Roselle plant constituents in food
9.2.1 Calyx
9.2.2 Leaves
9.2.3 Roselle seeds
9.3 Other functional food applications Roselle extracts
9.4 Conclusion
References
10 Nutritional properties and feeding values of Hibiscus sabdariffa and their products
10.1 Introduction
10.2 Nutritional properties of Hibiscus sabdariffa
10.2.1 Nutritional composition
10.2.1.1 Carbohydrates
10.2.1.2 Protein and amino acid
10.2.1.3 Lipids
10.2.1.4 Minerals
10.2.1.5 Vitamins
10.2.1.6 Dietary fiber
10.2.2 Organic acids
10.2.2.1 Flavonoids
10.2.2.2 Anthocyanin
10.3 Feeding values of Hibiscus sabdariffa
10.3.1 Health benefits
10.3.1.1 Antioxidant properties of Hibiscus sabdariffa
10.3.1.2 Antimicrobial activity of Hibiscus sabdariffa
10.3.2 Uses and value
10.4 Products of Hibiscus sabdariffa
References
11 Medicinal and therapeutic potential of Roselle (Hibiscus sabdariffa)
11.1 Introduction
11.2 Roselle bioactive compounds and their therapeutic benefits
11.3 Roselle uses in traditional medicine
11.4 Medicinal and therapeutic health benefits of Roselle
11.4.1 Antihypertensive activity
11.4.2 Anti-inflammatory activity
11.4.3 Antiobesity activity
11.4.4 Antidiabetic activity
11.4.5 Nephroprotective activity
11.4.6 Hepatoprotective activity
11.4.7 Cardioprotective activity
11.4.7.1 Antihyperlipidemic
11.4.7.2 Atherosclerosis
11.4.8 Renal effects, uricosuric effect, and hyperuricemia
11.4.9 Treatment of anemia
11.4.10 Cancer preventive activity
11.4.11 Uses against cadmium poisoning
11.5 Future perspectives
11.6 Conclusion
References
12 Hibiscus sabdariffa interactions and toxicity
12.1 Introduction
12.2 Hibiscus–drug interactions
12.3 Hibiscus sabdariffa toxicology
12.4 Effect of hibiscus on kidney and liver functions
12.5 Other adverse effects
12.6 Conclusion
References
13 Conventional and rapid methods for measurement of total bioactive components and antioxidant activity in Hibiscus sabdariffa
13.1 Introduction
13.2 Spectrophotometric techniques
13.2.1 Conventional measurement of total phenolic content
13.2.2 Measurement of total flavonoid content and total anthocyanin content
13.2.3 Measurement of antioxidant activities
13.3 Near-infrared spectroscopy
13.4 Chemometrics analysis
13.5 Determination of phenols, flavonoid, anthocyanins, and antioxidant activities in Roselle
13.6 Conclusion
References
14 Hibiscus sabdariffa extract: antimicrobial prospects in food pathogens and mycotoxins management
14.1 Introduction
14.2 Antioxidant properties in H. sabdariffa
14.3 Antimicrobial potentials of H. sabdariffa
14.4 Mycotoxin production and economic losses to food
14.5 Mycotoxin effect on human health
14.6 Synthetic fungicides: implications on food quality and consumer health
14.7 H. sabdariffa extract: biocontrol agent against pathogens and mycotoxins
14.8 Conclusion
References
15 Ethnobotanical uses, fermentation studies and indigenous preferences of Hibiscus sabdariffa
15.1 Introduction
15.2 Ethnobotanical uses
15.3 Fermented studies
15.3.1 Seeds fermented products
15.3.2 Roselle calyx’s fermented products
15.3.3 Uses of Roselle in fermented milk
15.3.4 Uses of Roselle in baked products
15.4 Indigenous preferences
15.4.1 Roselle beverage
15.4.2 Seeds
15.4.3 Leaves
15.4.4 Fermented milk
15.5 Conclusion
References
Index
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