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Roselle (Hibiscus sabdariffa L.)

  • Book

  • 270 Pages
  • June 2021
  • Elsevier Science and Technology
  • ID: 5230582
Roselle (Hibiscus sabdariffa L.): Chemistry, Production, Products, and Utilization assesses the utilization of Hibiscus sabdariffa in a range of food and non-food uses, including fixed or essential oils. With chapters covering different areas of investigation-e.g., breeding, production, storage, quality, chemistry, composition, nutrition, traditional uses, measurement of bioactive components, and antioxidant activity-this book includes coverage of medicinal, pharmacological, therapeutic, and cosmetic uses of Hibiscus sabdariffa. The book will be of interest to nutritionists, food scientists, chemists, ethnobotanists, pharmacists, academics, undergraduate and graduate students, and professionals working with medicinal plants.

  • Presents recent and advanced applications of Hibiscus sabdariffa and its different applications in food, industry, and medicine
  • Summarizes developments related to Hibiscus sabdariffa
  • Explains applications in industries, such as those relating to food, cosmetics, medicine, and flavoring

Table of Contents

1. Breeding, Genetics Diversity, and Production of Hibiscus sabdariffa under different Climate Change 2. Harvesting, Storing, and Post-Harvest Management of Hibiscus sabdariffa 3. Effect of Pests and Diseases on Hibiscus sabdariffa Quality 4. Economics of Hibiscus sabdariffa Production and Marketing 5. Measurement and Maintenance of Hibiscus sabdariffa Quality 6. Composition of Hibiscus sabdariffa calyx, pigments, vitamins 7. Hibiscus sabdariffa Protein Products, Processing, and Utilization 8. Minor Constituents and Phytochemicals of Hibiscus sabdariffa 9. Hibiscus sabdariffa seed oil, extraction, composition and uses 10. Hibiscus sabdariffa in food preparation, flavoring, and coloring agent 11. Bioenergy and Biofuels from Hibiscus sabdariffa 12. Nutritional Properties and Feeding Values of Hibiscus sabdariffa and Their products 13. Medicinal, pharmacological and Therapeutic potential of Hibiscus sabdariffa 14. Hibiscus sabdariffa volatile compounds: Extraction, Analysis and composition 15. Hibiscus sabdariffa toxicological studies 16. Anti -hypertension and anti-hyperlipidemia aspect of Hibiscus sabdariffa L. 17. A Rapid and conventional methods for measurement of bioactive components and antioxidant activity in Hibiscus sabdariffa L 18. Hibiscus sabdariffa extract: Antimicrobial prospect in food pathogen and mycotoxins management 19. Ethnobotanical uses, fermentation studies and indigenous preferences of Hibiscus sabdariffa 20. Cosmetic applications of Hibiscus sabdariffa: a comprehensive review


Mariod, Abdalbasit Adam Prof. Abdalbasit Adam Mariod has authored more than 92 publications, most of them in new oil sources of Sudan. He is an expert in oil chemistry, has published 6 books and 4 book chapters. He received his Ph.D. degree in Food Chemistry from the Faculty of Natural Science and Mathematics Institute of Food Chemistry Westfälische Wilhelms-Universitäat Münster Germany, in July 2005. With over 15 years of experience and having led workshops on Unconventional Oil Seeds, Professor Mariod has put together a team of leading experts from key gum Arabic producing regions, representing the latest research and developments with this important emulsifier. Tahir, Haroon Elrasheid Haroon Elrasheid Tahir is an associate professor at Jiangsu University, China. In addition, he worked at the Food Safety Laboratory in Sudan as head of the laboratory. He received his B.Sc. in food science and technology from ALzaiem ALAzhari University, Sudan, his M.Sc.in food science and technology from Sudan University of Science & Technology, Sudan, his Master of public health from Open University Malaysia, and his Ph.D. in food science and biological engineering, Jiangsu University, China. His main research activities including non-destructive detection techniques for food quality, natural product chemistry, functional foods, bioactive compounds extraction, edible films for shelf-life extension of fruit, sensor for detection of food quality, and and food chemistry. Komla, Mahunu Gustav Gustav Komla 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 B.Sc. in Agricultural Technology (Horticulture option) from the University for Development Studies, Ghana; M.Sc. in Pomology, the Kwame Nkrumah University of Science and Technology, Ghana; Ph.D. 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 safety food practices in the food production systems, functional foods, and food product development.