Roselle (Hibiscus sabdariffa)

Chemistry, Production, Products, and Utilization

1st Edition - June 11, 2021
Imprint: Academic Press
Editors: Abdalbasit Adam Mariod, Haroon Elrasheid Tahir, Gustav Komla Mahunu
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 2 1 0 0 - 6
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 2 6 9 3 - 3

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

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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.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Chapter 1. Breeding, genetic diversity, and safe production of Hibiscus sabdariffa under climate change
Abstract
Chapter Outline
Abbreviation
1.1 Introduction
1.2 Breeding and genetic 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
Chapter 2. Harvesting, storage, postharvest management, and marketing of Hibiscus sabdariffa
Abstract
Chapter Outline
2.1 Introduction
2.2 Harvesting of Roselle
2.3 Postharvest management of harvested Roselle
2.4 Storage of useful parts of Roselle
2.5 Marketing of Roselle produce and products
2.6 Conclusion
References
Chapter 3. Effect of pests and diseases on Hibiscus sabdariffa quality
Abstract
Chapter Outline
3.1 Introduction
3.2 Pests of Roselle
3.3 Diseases of Roselle
3.4 Conclusion
References
Chapter 4. Measurement and maintenance of Hibiscus sabdariffa quality
Abstract
Chapter Outline
4.1 Background
4.2 Quality and quality maintenance of the Hibiscus sabdariffa
4.3 Maintenance of quality of secondary metabolites of Hibiscus sabdariffa
4.4 Methods of measurements of bioactive compounds in Hibiscus sabdariffa
References
Chapter 5. Composition of Hibiscus sabdariffa calyx, pigments, vitamins
Abstract
Chapter Outline
5.1 Introduction
References
Chapter 6. Hibiscus sabdariffa: protein products, processing, and utilization
Abstract
Chapter Outline
6.1 Introduction
6.2 Protein products
6.3 Processing of protein products
6.4 Utilization of Roselle protein products
6.5 Conclusion
References
Chapter 7. Volatile compounds and phytochemicals of Hibiscus sabdariffa
Abstract
Chapter Outline
7.1 Introduction
7.2 Bioactive constituents
7.3 Organic acids
7.4 Anthocyanins
7.5 Flavonoids
7.6 Volatile compounds
7.7 Conclusion
References
Chapter 8. Oil recovery from Hibiscus sabdariffa seeds
Abstract
Chapter Outline
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
Chapter 9. Food use of whole and extracts of Hibiscus sabdariffa
Abstract
Chapter Outline
Abbreviations
9.1 Introduction
9.2 Use of whole Roselle plant constituents in food
9.3 Other functional food applications Roselle extracts
9.4 Conclusion
References
Chapter 10. Nutritional properties and feeding values of Hibiscus sabdariffa and their products
Abstract
Chapter Outline
10.1 Introduction
10.2 Nutritional properties of Hibiscus sabdariffa
10.3 Feeding values of Hibiscus sabdariffa
10.4 Products of Hibiscus sabdariffa
References
Chapter 11. Medicinal and therapeutic potential of Roselle (Hibiscus sabdariffa)
Abstract
Chapter Outline
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
11.5 Future perspectives
11.6 Conclusion
References
Chapter 12. Hibiscus sabdariffa interactions and toxicity
Abstract
Chapter Outline
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
Chapter 13. Conventional and rapid methods for measurement of total bioactive components and antioxidant activity in Hibiscus sabdariffa
Abstract
Chapter Outline
13.1 Introduction
13.2 Spectrophotometric techniques
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
Chapter 14. Hibiscus sabdariffa extract: antimicrobial prospects in food pathogens and mycotoxins management
Abstract
Chapter Outline
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
Chapter 15. Ethnobotanical uses, fermentation studies and indigenous preferences of Hibiscus sabdariffa
Abstract
Chapter Outline
15.1 Introduction
15.2 Ethnobotanical uses
15.3 Fermented studies
15.4 Indigenous preferences
15.5 Conclusion
References
Index

Abdalbasit Adam Mariod

Dr. Mariod is the founder of Ghibaish College of Science & Technology, Ghibaish, Sudan. He is a professor at the Department of Biology, Faculty of Science & Arts, Alkamil, University of Jeddah, Saudi Arabia. He obtained his PhD in Natural Sciences at Münster University, Münster, Germany. Dr. Mariod was considered for inclusion in WHO‘S WHO in the World, 28th Edition by Marquis Who’s Who Publications in May of 2010. He was also classified among the top 2% global highly cited researchers published in PLOS Biology by Stanford University in 2019. Dr. Mariod has obtained more than eight innovations medals and awards as well as nine scholarships and grants. He serves as an editorial board member in nine international journals, and he has published 212 articles in peer-reviewd journals.

Affiliations and expertise

Department of Biology, Faculty of Science & Arts, Alkamil, University of Jeddah, Saudi Arabia

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

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

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Roselle (Hibiscus sabdariffa)

Chemistry, Production, Products, and Utilization

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Abdalbasit Adam Mariod

Haroon Elrasheid Tahir

Gustav Komla Mahunu

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