University of Khartoum

Phytochemical Properties of Cold and Hot Calyces Extracts of Three Genotypes of Karkade (Hibiscus sabdariffa var. sabdariffa)

Phytochemical Properties of Cold and Hot Calyces Extracts of Three Genotypes of Karkade (Hibiscus sabdariffa var. sabdariffa)

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Title: Phytochemical Properties of Cold and Hot Calyces Extracts of Three Genotypes of Karkade (Hibiscus sabdariffa var. sabdariffa)
Author: El Rassol, Hager Mohammed Hassab
Abstract: The aim of the present study was to compare the phytochemical properties of cold ( room temperature for two hours) and hot ( boiling at 100℃ for five minutes) water extracts of karkade calyces. Three genotypes were used; namely K3, K7 and Cv1, in a 2×3 completely randomized design. Data were collected on total soluble solids (TSS), PH, acidity as citric acid, hibisic acid, ascorbic acid (vit.C) and color intensity. The three genotypes had similar TSS, for both hot and cold extracts. There was significant difference in the pH values of the cold extracts of the genotypes. They were in the range 2.04 to 2.62. The highest pH value (2.64) was obtained for k3 hot extract, while the lowest value (2.04) was obtained for the cold extract of Cv1. The cold extracts for all samples had significantly lower pH values than the hot extracts. Total acidity, as citric acid, showed significant differences between the cold and hot extracts. The highest value (2.71%) was for Cv1 hot extract, and the lowest value (1.7%) was for k3 hot extract. Acidity, as hibisic acid, was in the range of 9.32% to 14.70% for all extracts. The highest value was obtained in hot extract of Cv1. The highest ascorbic acid content (72.87mg/100g) found in the cold K3 extract, while Cv1 cold extract had the least ascorbic acid content (36.3mg/100g). Ascorbic acid content was reduced from 72.87mg/100g in the cold to 19.4mg/100g in the hot extract for K3. The color intensity ranged from 0.014 to 0.298. The highest value was found in IV K3 hot extract, whereas the lowest value was obtained by K7 at cold extraction. The color intensity increased on hot extraction for all samples. In conclusion, the hot extraction method for all genotypes was more effective than the cold extraction method for all measured parameters, except ascorbic acid content. The genotype Cv1 was found to have the best values for most of the characteristics studied
Description: 99page
URI: http://khartoumspace.uofk.edu/handle/123456789/17421
Date: 2015-12-03


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