Kesan Proses Pengoksidaan daripada Ekstrak Tumbuhan Rosel (Hibiscus Sabdariffa Var. Ukmr-2) Kering di Bahagian yang Berbeza

Abstract

Roselle plant (Hibiscus sabdariffa var. UKMR - 2) has been recognized as dried food products. The use of different parts of plants such as roselle calyx, shoots, leaves, stems and seeds as a food product is considered new. The objective of this study was to evaluate the effects of oxidation processes in different parts of the roselle plant calyx, leaves and shoots are dried. The parameters analyzed were anthocyanins, ascorbic acid, total phenolic content and sensory evaluation. Roselle calyx found to have a highest of phenolic contents, anthocyanins, ascorbic acid and sensory among all the parts of the plants tested. The study revealed that among all the samples dried roselle calyx still has high potential to be used as a source of antioxidants after oxidation process. However, roselle shoots and leaves can also be a source of additional antioxidants as long as it is not discarded.