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African Journal of Food Science and Technology

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Sean F O�??Keefe

Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Virginia, United States


  • Research Article   
    Impacts of Extraction Procedure and Freeze-Drying on Anthocyanins and Volatile Compositions of Hibiscus Extracts and Freeze-Dried Hibiscus Extracts
    Author(s): Oumoule Ndiaye, Susan E Duncan, Mady Cisse and Sean F O�??Keefe*

    There has been a great deal of interest in Roselle (Hibiscus sabdariffa L.), called bissap in Senegal, recently because of consumer demand for nutraceutical products. However, beverages made from hibiscus have short self-lives due to anthocyanin and flavor degradation. The purpose of our study was to examine the impacts of freeze-drying on the anthocyanins and the volatiles compositions of hibiscus extracts. Senegalese hibiscus was extracted with hot and cold water and one part of each extract was freeze-dried. A ratio of 1:15 w/v was used; temperature was 98°C for 30 min for hot extraction and 22°C for 4 hours for cold extraction. The anthocyanins were determined using reversed phase High Performance Liquid Chromatography (HPLC) and the volatiles were measured using headspace-Solid Phase Micro-Extraction and Gas Chromatography-Mass Spectrometry (SPMEGCMS) Freeze-dryi.. View More»

    Abstract PDF