About the Book
Roselle (Hibiscus sabdariffa) Chemistry, Production, Products, and Utilization assesses the Hibiscus sabdariffa plant for food and nonfood uses, as well as for its use as fixed or essential oils.
The chapters explore Hibiscus sabdariffa breeding, production, composition, storage, and quality related to the chemistry, nutrition, antioxidant activity, and traditional uses of its bioactive components. This book also includes coverage of medicinal, pharmacological, therapeutic, and cosmetic uses of Hibiscus sabdariffa.
This book will be of interest to nutritionists, food scientists, chemists, ethnobotanists, pharmacists, academics, undergraduate and graduate students, and professionals working with medicinal plants.
Table of Contents:
1. Breeding, genetic diversity, and safe production of Hibiscus sabdariffa under climate change
2. Harvesting, storage, postharvest management, and marketing of Hibiscus sabdariffa
3. Effect of pests and diseases on Hibiscus sabdariffa quality
4. Measurement and maintenance of Hibiscus sabdariffa quality
5. Composition of Hibiscus sabdariffa calyx, pigments, vitamins
6. Hibiscus sabdariffa: Protein Products, Processing, and Utilization
7. Volatile compounds and phytochemicals of Hibiscus sabdariffa
8. Oil recovery from Hibiscus sabdariffa seeds
9. Food use of whole and extracts of Hibiscus sabdariffa
10. Nutritional properties and feeding values of Hibiscus sabdariffa and their products
11. Medicinal and therapeutic potential of roselle (Hibiscus sabdariffa)
12. Hibiscus sabdariffa interactions and toxicity
13. Conventional and rapid methods for measurement of total bioactive components and antioxidant activity in Hibiscus sabdariffa
14. Hibiscus sabdariffa extract: antimicrobial prospects in food pathogens and mycotoxins management
15. Ethnobotanical uses, fermentation studies and indigenous preferences of Hibiscus sabdariffa
About the Author :
Dr. Mariod is the founder of Ghibaish College of Science & Technology, Ghibaish, Sudan. He is a professor at the Department of Biology, Faculty of Science & Arts, Alkamil, University of Jeddah, Saudi Arabia. He obtained his PhD in Natural Sciences at Münster University, Münster, Germany. Dr. Mariod was considered for inclusion in WHO‘S WHO in the World, 28th Edition by Marquis Who’s Who Publications in May of 2010. He was also classified among the top 2% global highly cited researchers published in PLOS Biology by Stanford University in 2019. Dr. Mariod has obtained more than eight innovations medals and awards as well as nine scholarships and grants. He serves as an editorial board member in nine international journals, and he has published 212 articles in peer-reviewd journals. Dr. Haroon Elrasheid Tahir is an associate professor at Jiangsu University, where he obtained his PhD in Food Science and Biological Engineering. His research areas include nondestructive detection techniques for food quality, natural product chemistry, edible coatings, colorimetric sensors, and analytical chemistry. Dr. Tahir has published 61 papers and 30 book chapters, and he coedited the book "Roselle (Hibiscus sabdariffa) Chemistry, Production, Products, and Utilization"; and "Colorimetric Sensors: Techniques to Measure Food Safety and Quality", both published by Elsevier. Dr. Mahunu is an associate professor at the University for Development Studies, Ghana. He is a full-time lecturer at the Food Science and Technology Department. He obtained a BSc in Agricultural Technology (Horticulture option) from the University for Development Studies, Ghana; an MSc in Pomology, the Kwame Nkrumah University of Science and Technology, Ghana; and a PhD in Food Science and Biological Engineering, Jiangsu University, China. His main research areas include studies on the mechanisms of action of microbes and other bioprotectants (such as natural plant extracts) acting as biocontrol agents of postharvest pathogens of horticultural and fruit crops, the optimization of the activity of these agents, mycotoxins in foods (e.g., patulin in apples), prevention induction, monitoring, and detoxification of mycotoxins in postharvest fruits and vegetables, improvement of quality and food safety practices in the food production systems, functional foods, and food product development.
