| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
| hibiscus_sabdariffa_l [2025/11/24 08:35] – andreas | hibiscus_sabdariffa_l [2026/11/12 16:33] (aktuell) – andreas |
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| Hibiscus sabdariffa L. - Malvaceae - red sorrel, Jamaica sorrel, roselle, **Roselle**, Hibiscus, Sudan-Eibisch, Rama, Afrikanische Malve, Karkadé | Hibiscus sabdariffa L. - Malvaceae - red sorrel, Jamaica sorrel, roselle, **Roselle**, Hibiscus, Sudan-Eibisch, Rama, Afrikanische Malve, Karkadé |
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| Erect annual herb, up to 2m tall, probably native to West Africa, cultivated and naturalized throughout tropics; stems robust, purplish; leaves dimorphic; blades on proximal part of stem ovate, those on distal part of stem palmately 3-lobed, lobes lanceolate; flowers solitary, axillary, calyx purplish, cup-shaped, corolla yellow with dark red center, 6-7cm in diameter. "The fleshy calyx and epicalyx are edible, both fresh as a vegetable and dried as a tea." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200013718]] | Erect annual herb, up to 2m tall, probably native to West Africa, cultivated and naturalized throughout tropics; stems robust, purplish; leaves dimorphic; blades on proximal part of stem ovate, those on distal part of stem palmately 3-lobed, lobes lanceolate; flowers solitary, axillary, calyx purplish, cup-shaped, corolla yellow with dark red center, 6-7cm in diameter. "The fleshy calyx and epicalyx are edible, both fresh as a vegetable and dried as a tea." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200013718|efloras.org]] |
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| "Calyxes from the Roselle plant (Hibiscus sabdariffa L.) were used to prepare cold (22 °C for 4 h) and hot (98 °C for 16 min) infusions/teas from both fresh and dried forms. Aroma volatiles were extracted using static headspace SPME and analyzed using GC-MS and GC-O with 2 different columns (DB-5 and DB-Wax). Totals of 28, 25, 17, and 16 volatiles were identified using GC-MS in the dried hot extract (DHE), dried cold extract (DCE), fresh hot extract (FHE), and fresh cold extract (FCE) samples, respectively. In terms of total GC-MS peak areas DHE ≫ DCE > FHE ≫ FCE. Nonanal, decanal, octanal, and 1-octen-3-ol were among the major volatiles in all 4 beverage types. Thirteen volatiles were common to all 4 teas. Furfural and 5-methyl furfural were detected only in dried hibiscus beverages whereas linalool and 2-ethyl-1-hexanol were detected only in beverages from fresh hibiscus... The most intense aroma volatiles were 1-octen-3-one and nonanal with a group of 4 aldehydes and 3 ketones common to all samples." \\ | "Calyxes from the Roselle plant (Hibiscus sabdariffa L.) were used to prepare cold (22 °C for 4 h) and hot (98 °C for 16 min) infusions/teas from both fresh and dried forms. Aroma volatiles were extracted using static headspace SPME and analyzed using GC-MS and GC-O with 2 different columns (DB-5 and DB-Wax). Totals of 28, 25, 17, and 16 volatiles were identified using GC-MS in the dried hot extract (DHE), dried cold extract (DCE), fresh hot extract (FHE), and fresh cold extract (FCE) samples, respectively. In terms of total GC-MS peak areas DHE ≫ DCE > FHE ≫ FCE. Nonanal, decanal, octanal, and 1-octen-3-ol were among the major volatiles in all 4 beverage types. Thirteen volatiles were common to all 4 teas. Furfural and 5-methyl furfural were detected only in dried hibiscus beverages whereas linalool and 2-ethyl-1-hexanol were detected only in beverages from fresh hibiscus... The most intense aroma volatiles were 1-octen-3-one and nonanal with a group of 4 aldehydes and 3 ketones common to all samples." \\ |
| [Ramírez‐Rodrigues, M. M., et al. "Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried." Journal of food science 76.2 (2011): C212-C217] | [Ramírez‐Rodrigues, M. M., et al. "Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried." Journal of food science 76.2 (2011): C212-C217] |
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| {{:furfural.png|furfural}} furfural (R=H) and 5-methyl furfural (R=Me) | |{{:furfural.png|furfural}} \\ furfural (R=H) \\ 5-methyl furfural (R=Me) |{{:cinnamaldehyde.jpg| (E)-cinnamaldehyde }} \\ (E)-cinnamaldehyde |{{:benzaldehyde.jpg|benzaldehyde}} \\ benzaldehyde | {{:maltol.jpg| maltol}} \\ maltol | |
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| Main volatile components of dried calyx and epicalyx of Hibiscus flowers (headspace GC-MS) were furfural (31.6-38.6%) and cinnamal (13.8-14.1%). Olfactorly interesting minor components were e.g. benzaldehyde, benzoic acid, eugenol, 5-methylfurfural, and maltol (0.14-0.18%). \\ | Main volatile components of dried calyx and epicalyx of Hibiscus flowers (headspace GC-MS) were furfural (31.6-38.6%) and cinnamal (13.8-14.1%). Olfactorly interesting minor components were e.g. benzaldehyde, benzoic acid, eugenol, 5-methylfurfural, and maltol (0.14-0.18%). \\ |
| [[https://scholar.cu.edu.eg/sites/default/files/mfarag73/files/1-farag_et_al._food_research_international_2015.pdf|PDF]] | [[https://scholar.cu.edu.eg/sites/default/files/mfarag73/files/1-farag_et_al._food_research_international_2015.pdf|PDF]] |
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| "Furans were the most dominant volatiles in Hibiscus sabdariffa teas with the lead of furfural in general. Furfural was identified as the most dominant aroma-active compound (FD=2048-4096) responsible for caramel, bready odors in all samples. Another aroma-active compounds detected in roselle infusions with high intensities were 5-methyl-2-furfural (caramel), acetic acid (vinegary), 3-penten-2-ol (oily, herbal), nonanal (herbal, grassy), benzaldehyde (almond), eugenol (spicy) and 3-methyl-3-buten-2-one (fruity)." | "Furans were the most dominant volatiles in Hibiscus sabdariffa teas with the lead of furfural in general. Furfural was identified as the most dominant aroma-active compound (FD=2048-4096) responsible for caramel, bready odors in all samples. Another aroma-active compounds detected in roselle infusions with high intensities were 5-methyl-2-furfural (caramel), acetic acid (vinegary), 3-penten-2-ol (oily, herbal), nonanal (herbal, grassy), benzaldehyde (almond), eugenol (spicy) and 3-methyl-3-buten-2-one (fruity)." \\ |
| [Zannou, Oscar. "Characterization of aroma and aroma-active compounds of roselle (Hibiscus sabdariffa L.) teas obtained by three different infusions." (2017).] | [Zannou, Oscar. "Characterization of aroma and aroma-active compounds of roselle (Hibiscus sabdariffa L.) teas obtained by three different infusions." (2017).] |
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