African Journal of Food Science and Technology

Oumoule Ndiaye

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

Publications

• 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 Oâ??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