Characterization of Roselle (Hibiscussabdariffa L.) Fruit Extract in Some Parts of Nothern Nigeria
Ado G*
Published: December 06, 2022
Abstract
This study explored the valuable components from the different varieties of Roselle (zoborodo) extract, it also focuses on the assessments of the nutritional value of the extract due to its constant utilization as soft drinks in localities to replace conventional soft drinks such as coca cola and similar drinks. Analysis showed that the dried red sample contain 0.08 mg/g reducing sugar while the dried white sample showed 0.098 mg/g as compared to fresh red sample that showed 0.096 mg/g, but fresh white sample has only 0.081 mg/g. Organic acids of the extract showed the dried red and white samples has 15.5 mg/g and 15.25 mg/g ascorbic acid, and the fresh red and fresh white showed 14.3 mg/g and 14.0 mg/g of ascorbic acids respectively. Citric acid content of dried red showed 1.88 mg/g > 0.58 mg/g dried white samples. Tartaric acid of dried red sample showed 2.0 mg/g > 0.88 mg/g in dried white samples. Other component such as pectin showed that both fresh red and dried red samples have the same values of 0.6mg/g > fresh white 0.58mg/g > dried white sample with 0.40mg/g. Tartaric acid showed 2.0 mg/g and 0.67 mg/g for dried red and dried white samples, while citric acid values of dried red and dried white showed 1.88mg/g and 0.58mg/g accordingly. This study indicated that the values of ascorbic acid, citric acids and other essentials components of Roselle extract are within the recommended food supplements for body metabolism and it should be utilized as common drinks.
Keywords: Roselle; Organic acids; Reducing sugar; Tartaric acid; Ascorbic acid; Pectin
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