Roselle Anthocyanins: Antioxidant Properties and Stability to Heat and pH

Other literature type English OPEN
Wu, Hai-Yao; Yang, Kai-Min; Chiang, Po-Yuan;
  • Publisher: Multidisciplinary Digital Publishing Institute
  • Journal: Molecules (issn: 1420-3049)
  • Related identifiers: doi: 10.3390/molecules23061357
  • Subject: heat | roselle | anthocyanins | pH

Roselle is rich in anthocyanins and is traditionally used to prepare a bright red beverage by decoction. However, heat treatment and different pH environments are often encountered during food processing, and these factors are often detrimental to anthocyanins. Therefor... View more
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