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@article{181434,
        author = {R.I.Renny Shiny Joy and Dr.K.Nora Vigasini},
        title = {In vitro antioxidant potential of Rose-Roselle (Rosa-Hibiscus rosa-sinensis) jam sweetened with Beetroot (Beta vulgaris)},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {1},
        pages = {4102-4111},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=181434},
        abstract = {Antioxidants help neutralize free radicals, preventing cellular damage, lowering the risk of oxidative stress-related diseases, and thereby improving overall health. In this study, the in vitro antioxidant potential of a jam prepared using Rose (Rosa) and Roselle (Hibiscus rosa-sinensis) flower was investigated. Two variations of the jam were formulated, differing in the proportions of the ingredients used. The nutrient and phytochemical composition of the jam was analyzed using standard methods. Bioactive compounds present in the jam were identified through Gas Chromatography–Mass Spectrometry (GC-MS). Antioxidant activity was assessed using DPPH and FRAP assays. Sensory evaluation was conducted using a 9-point hedonic scale with 50 semi-trained panelists. The results shows that both variations of Rose-Roselle jam exhibited promising antioxidant potential, with Variation 2 containing slightly higher bioactive compound content. However, Variation 1 achieved greater overall acceptability in sensory evaluation, suggesting that consumer preference may be influenced by taste, while Variation 2 may be preferred for its functional benefits rather than taste.},
        keywords = {Antioxidants, bioactive compounds, in vitro, jam, Nutrient, Oxidative stress, phytochemicals, Rose, Roselle, sensory evaluation.},
        month = {June},
        }