Chemistry and Quality of Hibiscus (Hibiscus sabdariffa) for Developing the Natural-Product Industry in Senegal

The objectives of this study were to assess and improve the quality of the hibiscus calyces from Senegal over 2 production seasons (2004 to 2005), to develop and adapt new procedures for the determination of hibiscus anthocyanins and analysis of the 2 major ones, delphinidin-3-sambubioside and cyani...

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Veröffentlicht in:	Journal of food science 2009-03, Vol.74 (2), p.S113-S121
Hauptverfasser:	Juliani, H.R, Welch, C.R, Wu, Q, Diouf, B, Malainy, D, Simon, J.E
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Agricultural production anthocyanins Anthocyanins - analysis Antioxidants Antioxidants - analysis ash ashes Biological and medical sciences Biological Products - biosynthesis calyx chemical composition chemical constituents of plants Chromatography, High Pressure Liquid color crop production cyanidin-3-sambubioside delphinidin-3-sambubioside Food industries Food science Fundamental and applied biological sciences. Psychology good agricultural practices Hibiscus - chemistry Hibiscus - growth & development Hibiscus - physiology Hibiscus sabdariffa Hydrogen-Ion Concentration Phenols - analysis Pigments Plant Structures - chemistry product quality Quality control sanitation Senegal Spectrophotometry Tea
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