Effect of drying conditions on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle (Hibiscus sabdariffa L.) added to yogurt

Diana E. Leyva Daniel, Blanca E. Barragán Huerta, Mario G. Vizcarra Mendoza, Irasema Anaya Sosa

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To evaluate the use of lixiviate roselle calyxes as an alternative source of bioactive compounds, they were subjected to dehydration in a vibrofluidised bed dryer after which some chemical parameters such as the retention of monomeric anthocyanins (MA), phenolic compounds, polymeric colour and antioxidant activity were determined. Drying curves showed both a constant drying period and a decreasing falling rate period. The different drying conditions showed significant differences in the chemical parameters. Using the dry residue with the best bioactive compounds content, it was possible to develop a dairy beverage (yogurt). The results confirmed that lixiviated roselle calyxes could be a competitive alternative for traditional products, such as grapes or bilberries, in terms on their antioxidant activity and stability when it is added as a source of bioactive compounds. © 2013 Institute of Food Science and Technology.
Original languageAmerican English
Pages (from-to)2283-2291
Number of pages2053
JournalInternational Journal of Food Science and Technology
StatePublished - 1 Nov 2013


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