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Elsevier

Roselle (Hibiscus sabdariffa)

Chemistry, Production, Products, and Utilization

  • 1st Edition - June 11, 2021
  • Latest edition
  • Editors: Abdalbasit Adam Mariod, Haroon Elrasheid Tahir, Gustav Komla Mahunu
  • Language: English

Roselle (Hibiscus sabdariffa) Chemistry, Production, Products, and Utilization assesses the Hibiscus sabdariffa plant for food and nonfood uses, as well as for its use as fixed or… Read more

Description

Roselle (Hibiscus sabdariffa) Chemistry, Production, Products, and Utilization assesses the Hibiscus sabdariffa plant for food and nonfood uses, as well as for its use as fixed or essential oils.

The chapters explore Hibiscus sabdariffa breeding, production, composition, storage, and quality related to the chemistry, nutrition, antioxidant activity, and traditional uses of its bioactive components. This book also includes coverage of medicinal, pharmacological, therapeutic, and cosmetic uses of Hibiscus sabdariffa.

This book will be of interest to nutritionists, food scientists, chemists, ethnobotanists, pharmacists, academics, undergraduate and graduate students, and professionals working with medicinal plants.

Key features

  • Summarizes research developments related to Hibiscus sabdariffa
  • Presents the practical applications of Hibiscus sabdariffa in industries such as food, cosmetics, medicine, and flavoring
  • Explains the chemistry, nutrition, and medicinal importance of Hibiscus sabdariffa and its products

Readership

Nutritionists, food scientists, chemists, ethnobotanists, pharmacists, pharmacologists academics, undergraduate and graduate students, and professionals working with medicinal plants

Table of contents

1. Breeding, genetic diversity, and safe production of Hibiscus sabdariffa under climate change

2. Harvesting, storage, postharvest management, and marketing of Hibiscus sabdariffa

3. Effect of pests and diseases on Hibiscus sabdariffa quality

4. Measurement and maintenance of Hibiscus sabdariffa quality

5. Composition of Hibiscus sabdariffa calyx, pigments, vitamins

6. Hibiscus sabdariffa: Protein Products, Processing, and Utilization

7. Volatile compounds and phytochemicals of Hibiscus sabdariffa

8. Oil recovery from Hibiscus sabdariffa seeds

9. Food use of whole and extracts of Hibiscus sabdariffa

10. Nutritional properties and feeding values of Hibiscus sabdariffa and their products

11. Medicinal and therapeutic potential of roselle (Hibiscus sabdariffa)

12. Hibiscus sabdariffa interactions and toxicity

13. Conventional and rapid methods for measurement of total bioactive components and antioxidant activity in Hibiscus sabdariffa

14. Hibiscus sabdariffa extract: antimicrobial prospects in food pathogens and mycotoxins management

15. Ethnobotanical uses, fermentation studies and indigenous preferences of Hibiscus sabdariffa

Product details

  • Edition: 1
  • Latest edition
  • Published: June 16, 2021
  • Language: English

About the editors

AM

Abdalbasit Adam Mariod

Dr. Mariod is the founder of Ghibaish College of Science & Technology, Ghibaish, Sudan 2017. And he is a professor at the Department of Biological Sciences, Faculty of Science, University of Jeddah, KSA. He obtained his Bachelor of Food Science and Technology in Alexandria University, Egypt and a Master of Food Engineering at Gezira University, Sudan. He earned his Ph.D. in Natural Sciences at Münster University, Germany (2005). Dr. Mariod was considered for inclusion in WHO'S WHO in the World, 28th Edition (2011) by Marquis Who’s Who Publications May 2010. Professor Dr. Mariod worked as visiting professor in IBS/UPM Malaysia 2008-2010 as a senior research fellow in the program of bioactive compounds and he obtained TWAS-UNESCO ASSOCIATESHIP –2010-2013 Ref.3240230898 at Research Centre for Chemistry at the Indonesian Institute of Science (RCChem-LIPI), Bandung 40135, Indonesia. Dr. Mariod obtained more than 10 Innovations Medals and Awards and 9 Scholarships & Grants. He serves as an Editorial board member of more than 10 international Journals, he published 290 articles+chapters in peer reviewed journals, he edited and co-edited six books published by Elsevier and three books by Springer, one by intechopen, one by LAP LAMBERT and one by Cambridge scholar in English, and four other books by local and regional publishers in Arabic. Prof. Mariod worked as Head Research Unit and Innovation, College of Science and Arts-Alkamil, University of Jeddah, Saudi Arabia March 2015 -2019. Deputy Dean of Deanship of Scientific Research, Sudan University of Science & Technology Since March 2012. Deputy Dean of College of Graduate Studies, Sudan University of Science & Technology March 2011 to March 2012.
Affiliations and expertise
Professor of Food Science and Technology, Department of Biology, College of Science, University of Jeddah, Jeddah, Saudi Arabia

HT

Haroon Elrasheid Tahir

Dr. Haroon Elrasheid Tahir is an associate professor at Jiangsu University, where he obtained his PhD in Food Science and Biological Engineering. His research areas include nondestructive detection techniques for food quality, natural product chemistry, edible coatings, colorimetric sensors, and analytical chemistry. Dr. Tahir has published 61 papers and 30 book chapters, and he coedited the book "Roselle (Hibiscus sabdariffa) Chemistry, Production, Products, and Utilization"; and "Colorimetric Sensors: Techniques to Measure Food Safety and Quality", both published by Elsevier.
Affiliations and expertise
Jiangsu University, China

GM

Gustav Komla Mahunu

Dr. Mahunu is an associate professor at the University for Development Studies, Ghana. He is a full-time lecturer at the Food Science and Technology Department. He obtained a BSc in Agricultural Technology (Horticulture option) from the University for Development Studies, Ghana; an MSc in Pomology, the Kwame Nkrumah University of Science and Technology, Ghana; and a PhD in Food Science and Biological Engineering, Jiangsu University, China. His main research areas include studies on the mechanisms of action of microbes and other bioprotectants (such as natural plant extracts) acting as biocontrol agents of postharvest pathogens of horticultural and fruit crops, the optimization of the activity of these agents, mycotoxins in foods (e.g., patulin in apples), prevention induction, monitoring, and detoxification of mycotoxins in postharvest fruits and vegetables, improvement of quality and food safety practices in the food production systems, functional foods, and food product development.
Affiliations and expertise
Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale, Ghana

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