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Hoang V. Chuyen
Faculty of Agriculture & Forestry, Tay Nguyen University, Buon Ma Thuot City, Daklak 630000, Vietnam

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Journal article
Published: 02 January 2020 in Beverages
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Roselle (Hibiscus sabdariffa L.) is an annual shrub popularly grown in tropical and subtropical areas. Although Roselle fruit has been used for a long time as a herbal tea due to its high content of bioactive compounds like phenolic acids and anthocyanins, the studies on the effects of the drying process and brewing conditions on the content of beneficial components and bioactivities of Roselle tea is limited. In this study, the influence of drying temperature on the retention of total phenolic content (TPC) and antioxidant capacity (AC) of the dried Roselle and the effects of brewing conditions including water temperature, liquid-solid ratio and brewing time on total soluble solid (TSS) content, total phenolic content, and antioxidant capacity of Roselle tea were investigated. The drying at 80 °C produced the dried Roselle with the highest retention of TPC (25.196 mg GAE/g) and AC (IC50 of 2.2 mg/mL for 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition) and the highest sensory quality compared to the drying at other temperatures. The brewing process using hot water at 90 °C with the solid-liquid ratio of 1:10 (g/mL) for 30 min resulted in the highest TSS content (5.4 oBx), TPC (12.7 mg GAE/g dried Roselle) and AC (73.3% DPPH inhibition) of the Roselle tea. Thus, the drying at 80 °C combined with the brewing of dried Roselle for 30 min using 90 °C hot water with the solid-liquid ratio of 1:10 (g/mL) are recommended to produce Roselle tea with the highest content of beneficial ingredients.

ACS Style

Quang Vinh Nguyen; Hoang Van Chuyen. Processing of Herbal Tea from Roselle (Hibiscus sabdariffa L.): Effects of Drying Temperature and Brewing Conditions on Total Soluble Solid, Phenolic Content, Antioxidant Capacity and Sensory Quality. Beverages 2020, 6, 2 .

AMA Style

Quang Vinh Nguyen, Hoang Van Chuyen. Processing of Herbal Tea from Roselle (Hibiscus sabdariffa L.): Effects of Drying Temperature and Brewing Conditions on Total Soluble Solid, Phenolic Content, Antioxidant Capacity and Sensory Quality. Beverages. 2020; 6 (1):2.

Chicago/Turabian Style

Quang Vinh Nguyen; Hoang Van Chuyen. 2020. "Processing of Herbal Tea from Roselle (Hibiscus sabdariffa L.): Effects of Drying Temperature and Brewing Conditions on Total Soluble Solid, Phenolic Content, Antioxidant Capacity and Sensory Quality." Beverages 6, no. 1: 2.

Journal article
Published: 18 December 2019 in Processes
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The peel of Gac fruit (Momordica cochinchinensis Spreng.), which is considered as waste of Gac processing, has been found to possess high levels of carotenoids and other antioxidants. This study aimed at determining the optimal conditions of an ultrasound-assisted extraction for recovering carotenoids and antioxidant capacity from Gac peel. A response surface methodology using the Box–Behnken design was employed to investigate the impact of extraction time, temperature and ultrasonic power on the recovery of total carotenoid and antioxidant capacity. The results showed that an extraction time of 76 min, temperature of 50 °C and ultrasonic power of 250 W were the optimal conditions for the extraction. The experimental carotenoid yield and antioxidant capacity obtained under the optimal extraction conditions were validated as 269 mg/100 g DW (dry weight) and 822 µM TE (Trolox equivalent)/100 g DW, respectively. These values were not significantly different from the values predicted by the models. The HPLC analysis for carotenoid composition showed that β-carotene, lycopene and lutein were the principal carotenoids of the extract, which constitute 86% of the total carotenoid content. Based on the obtained results, the ultrasound-assisted extraction using ethyl acetate under the above optimal conditions is suggested for the simultaneous recovery of carotenoids and antioxidant capacity from Gac peel.

ACS Style

Hoang V. Chuyen; Paul D. Roach; John B. Golding; Sophie E. Parks; Minh H. Nguyen. Ultrasound-Assisted Extraction of GAC Peel: An Optimization of Extraction Conditions for Recovering Carotenoids and Antioxidant Capacity. Processes 2019, 8, 8 .

AMA Style

Hoang V. Chuyen, Paul D. Roach, John B. Golding, Sophie E. Parks, Minh H. Nguyen. Ultrasound-Assisted Extraction of GAC Peel: An Optimization of Extraction Conditions for Recovering Carotenoids and Antioxidant Capacity. Processes. 2019; 8 (1):8.

Chicago/Turabian Style

Hoang V. Chuyen; Paul D. Roach; John B. Golding; Sophie E. Parks; Minh H. Nguyen. 2019. "Ultrasound-Assisted Extraction of GAC Peel: An Optimization of Extraction Conditions for Recovering Carotenoids and Antioxidant Capacity." Processes 8, no. 1: 8.

Article
Published: 20 November 2017 in Food Science & Nutrition
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The peel of Gac fruit (Momordica cochinchinensis Spreng.) contains high levels of bioactive compounds, especially carotenoids which possess significant antioxidant capacities. However, the peel of Gac is regarded as a waste from the production of carotenoid-rich oil from Gac fruit. In this study, carotenoids of Gac peel were extracted by microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) using ethyl acetate as extraction solvent. The effect of extraction time and different levels of microwave and ultrasonic powers on the yield of total carotenoid and antioxidant capacity of the extracts were investigated. The results showed that an extraction at 120 W for 25 min and an extraction at 200 W for 80 min were the most effective for MAE and UAE of the Gac peel samples, respectively. The maximum carotenoid and antioxidant capacity yields of UAE were significantly higher than those of the MAE. The antioxidant capacity of extract obtained by the UAE was also significantly higher that of the conventional extraction using the same ratio of solvent to material. The results showed that both MAE and UAE could be used to reduce the extraction time significantly in comparison with conventional extraction of Gac peel while still obtained good extraction efficiencies. Thus, MAE and UAE are recommended for the improvement of carotenoid and antioxidant capacity extraction from Gac peel.

ACS Style

Hoang V. Chuyen; Minh H. Nguyen; Paul D. Roach; John Golding; Sophie E. Parks. Microwave-assisted extraction and ultrasound-assisted extraction for recovering carotenoids from Gac peel and their effects on antioxidant capacity of the extracts. Food Science & Nutrition 2017, 6, 189 -196.

AMA Style

Hoang V. Chuyen, Minh H. Nguyen, Paul D. Roach, John Golding, Sophie E. Parks. Microwave-assisted extraction and ultrasound-assisted extraction for recovering carotenoids from Gac peel and their effects on antioxidant capacity of the extracts. Food Science & Nutrition. 2017; 6 (1):189-196.

Chicago/Turabian Style

Hoang V. Chuyen; Minh H. Nguyen; Paul D. Roach; John Golding; Sophie E. Parks. 2017. "Microwave-assisted extraction and ultrasound-assisted extraction for recovering carotenoids from Gac peel and their effects on antioxidant capacity of the extracts." Food Science & Nutrition 6, no. 1: 189-196.

Journal article
Published: 15 February 2017 in Journal of Food Processing and Preservation
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Gac fruit contains a high level of carotenoids in the seed membrane (aril), pulp, and peel. However, only the aril is commercially processed and the peel is currently discarded. This study investigated different pretreatments and drying temperatures on the colour, content of carotenoids and antioxidant activity of air-dried Gac peel. The results showed that pre-treatments of Gac peel prior to drying and the drying temperature significantly affected the colour, carotenoid content and antioxidant capacity of the dried peel. Peel treated with ascorbic acid and dried at 70°C retained the highest levels of carotenoids and ABTS antioxidant capacity. These results suggest that the pre-treatment with ascorbic acid solution can be applied to prevent the loss of carotenoids and antioxidant capacity caused by drying of Gac peel. Gac peel contains high levels of carotenoids but thousands tons of the peel are currently discarded as waste of the Gac processing industry. The results of this study showed that the combination of the pre-treatment of Gac peel with ascorbic acid solution with air drying at 70°C is an effective way to preserve carotenoids and antioxidant capacity of dried Gac peel, which can be utilised as a material for extraction of carotenoids.

ACS Style

Hoang V. Chuyen; Paul D. Roach; John Golding; Sophie E. Parks; Minh H. Nguyen. Effects of pretreatments and air drying temperatures on the carotenoid composition and antioxidant capacity of dried gac peel. Journal of Food Processing and Preservation 2017, 41, e13226 .

AMA Style

Hoang V. Chuyen, Paul D. Roach, John Golding, Sophie E. Parks, Minh H. Nguyen. Effects of pretreatments and air drying temperatures on the carotenoid composition and antioxidant capacity of dried gac peel. Journal of Food Processing and Preservation. 2017; 41 (6):e13226.

Chicago/Turabian Style

Hoang V. Chuyen; Paul D. Roach; John Golding; Sophie E. Parks; Minh H. Nguyen. 2017. "Effects of pretreatments and air drying temperatures on the carotenoid composition and antioxidant capacity of dried gac peel." Journal of Food Processing and Preservation 41, no. 6: e13226.