Evaluation of Physicochemical and Antioxidant Property of Dehydrated Hibiscus (Hibiscus rosa-sinensis) Flower Petals and Its Stability in Product Preparation
Author(s):
R.M.N.A.Wijewardana, S.B.Nawarathne, I.Wickramasinghe
Keywords:
dehydration, Antioxidant activity, proximate compositions, hibiscus powder, storage, jelly
Abstract
The study was conducted to analyze the physico-chemical and antioxidant property of fresh and dehydrated Hibiscus powder petals and its stability in product preparation. The proximate analysis of fresh hibiscus flower petals showed the moisture 89.34%, fat 2.76%, protein 4.12%, total ash 7.23%, fiber 10.75% and anthocyanin content 877.04 mg/100g. Different drying methods were evaluated such as sun drying, solar drying, drying after freezing (Freeze for one hour followed by drying mechanical drying at 55°C), vacuum drying (50°C) and drying using lab scale air oven (55°C) on physiochemical and retention of antioxidants in powder of dehydrated hibiscus flower petals. Higher concentration of protein (4.05) and anthocyanin (107.5 mg/100g) were recorded in vacuum dried sample and it significantly different (α= 0.05) from other treatments. The data on change in physico chemical characteristics of different treatments (jelly powder mix) upon storage of 60 days; the lower moisture content (4.031%) and fat content (0.31%) was recorded by T4 at the end of storage. It was given a significant loss of anthocyanin content during storage and the highest composition was given by T3 (10.47 mg/100g). The colour intensity (L* value) indicated that the product was brighter in appearance and the maximum was recorded by T1 followed by T2 and the higher a* value was recorded by T4 followed by T2. A slight reduction of DPPH radical scavenging activity was observed among dry powder mix vs. the prepared product and it depends upon the composition of hibiscus powder incorporated.
Article Details
Unique Paper ID: 142521

Publication Volume & Issue: Volume 2, Issue 2

Page(s): 179 - 185
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Last Date 25 August 2020

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