The effect of ageing temperature on the physicochemical properties, phytochemical profile and α-glucosidase inhibition of Hibiscus sabdariffa (roselle) wine

•Eight anthocyanin-derived compounds are reported for the first time in roselle wine.•Anthocyanin degradation during ageing is seen to follow first order kinetics.•Ageing does not diminish α-glucosidase inhibition activity of roselle wine.•Diethyl succinate is the only volatile influenced by ageing...

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Veröffentlicht in:	Food chemistry 2018-11, Vol.267, p.263-270
Hauptverfasser:	Ifie, Idolo, Abrankó, László, Villa-Rodriguez, Jose A., Papp, Nóra, Ho, Peter, Williamson, Gary, Marshall, Lisa J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Ageing temperature Hibiscus sabdariffa Phytochemicals Pyranoanthocyanins Roselle wine α-Glucosidase inhibition
Online-Zugang:	Volltext
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