Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage.

The effect of dense phase carbon dioxide (DPCD) processing (34.5 MPa, 8% CO₂, 6.5 min, and 40 °C) on phytochemical, sensory and aroma compounds of hibiscus beverage was compared to a conventional thermal process (HTST) (75 °C for 15 s) and a control (untreated beverage) during refrigerated storage (4 °C).

Effects of exogenous abscisic acid on fruit quality, antioxidant capacities, and phytochemical contents of southern high bush blueberries.

Abscisic acid (ABA) is a plant growth regulator that has a potential to increase antioxidant capacity and phenolic content of fruits and vegetables. The objective of this study was to examine whether an exogenous ABA application can positively affect fruit quality, antioxidant capacity, and phytochemical content of southern high bush blueberries (Vaccinium darrowii). Two varieties, namely Star and Windsor, were tested with ABA water solutions of three concentrations (0, 200, and 400ppm) using a randomised complete block design.

Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa.

Unlabelled: Hibiscus cold (25 °C) and hot (90 °C) water extracts were prepared in various time-temperature combinations to determine equivalent extraction conditions regarding their physicochemical and phytochemical properties. Equivalent anthocyanins concentration was obtained at 25 °C for 240 min and 90 °C for 16 min. Total phenolics were better extracted with hot water that also resulted in a higher antioxidant capacity in these extracts.