Effects of Roselle (Hibiscus sabdariffa L.) Calyx Extract Improves the Physicochemical Characteristics, Antioxidant Activity and Consumer Preference of Yogurt Dressing Effect of roselle on yogurt dressing

Main Article Content

So Yeon Shin
Hyeonbin Oh
Ki Youeng Joung
Si Yeon Kim
Young Soon Kim


antioxidant activity, consumer preference test, quality, roselle calyx extract, yogurt dressing,


Roselle (Hibiscus sabdariffa L.) calyx is rich in anthocyanins, organic acids, and other phenolic compounds. In the present study, Roselle calyx extracts at varying concentrations were used as supplement in yogurt dressing, and physiochemical characteristics, antioxidant activity, and consumer preference were investigated. Control yogurt dressing was made with lemon juice, and four samples were prepared with different concentrations of Roselle calyx extracts (5 g/100 mL, 10 g/100 mL, 15 g/100 mL, and 20 g/100 mL). As the concentration of the Roselle calyx extract supplement increased, the pH of the dressing decreased. Higher concentration of Roselle calyx extract supplement resulted in increased total soluble solids content, viscosity, redness, and total polyphenol and flavonoid content of the dressing. ABTS and DPPH radical scavenging activity increased with increasing concentration of the added extract. Consumer preference test rated dressings made with 15 g/100 mL and 20 g/100 mL of Roselle calyx extracts with higher scores than control. Our results suggest 15 g/100 mL ~ 20 g/100 mL of Roselle calyx extract as the optimal concentration for preparation of yogurt dressing. Roselle calyx as a natural pigment and antioxidant is a useful ingredient in food industry.


Download data is not yet available.
Abstract 0 | PDF Downloads 0


1. Aurelio DL, Edgardo RG, Navarro-Galindo S. Thermal kinetic degradation of anthocyanins in a roselle (Hibiscus sabdariffa L. cv. 'Criollo') infusion. Int J Food Sci Technol 2018; 43:322-325
2. Morton J. Roselle, in fruits of warm climates. Florida Flair Books, 1987; Miami
3. Jung EK, Kim YJ, Joo NM. Physicochemical properties and antimicrobial activity of roselle (Hibiscus sabdariffa L.). J Sci Food Agric 2013; 93:3769-3776
4. Chewonarin T, Kinouchi T, Kataoka K, Arimochi H, Kuwahara T, Vinitketkumnuen U, Ohnishi Y. Effects of roselle (Hibiscus sabdariffa Linn.), a Thai medicinal plant, on the mutagenicity of various known mutagens in Salmonella typhimurium and on formation of aberrant crypt foci induced by the colon carcinogens azoxymethane and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in F344 rats. Food Chem Toxicol 1999; 37:591-601
5. Haji Faraji M, Haji Tarkhani AH. The effect of sour tea (Hibiscus sabdariffa) on essential hypertension. J Ethnopharmacol 1999; 65:231-236
6. Tee PL, Yusof S, Mohamed S, Aimi Umar N, Mohamed Mustapha N. Effect of roselle (Hibiscus sabdariffa L.) on serum lipids of sprague dawley rats. Nutr Food Sci 2002; 32:190-196
7. Ajay M, Chai HJ, Mustafa AM, Gilani AH, Mustafa MR. Mechanisms of the anti-hypertensive effect of Hibiscus sabdariffa L. calyces. J Ethnopharmacology 2007; 109:388-393
8. Nnamonu EI, Ejere VC, Ejim AO, Echi PC, Egbuji JV, Eze TR, Eyo JE. Effects of Hibiscus sabdariffa calyces aqueous extract on serum cholesterol, body weight and liver biomarkers of Rattus novergicus. International Journal of Indigenous Medicinal Plants 2013; 46:1405-1411
9. Mensah JK, Golomeke. Antioxidant and antimicrobial activities of the extracts of the Calyx of Hibiscus Sabdariffa Linn. Curr Sci Perspect 2015; 1:69-76
10. Du C, Francis F. Anthocyanins of roselle (Hibiscus sabdariffa, L.). J Food Sci 1973; 38:810-812
11. Clydesdale F, Main J, Francis F. Roselle (Hibiscus sabdariffa L.) anthocyanins as colorants for beverages and gelatin desserts. J Food Prot 1979; 42:204-207
12. Alobo AP, Offonry SU. Characteristics of coloured wine produced from roselle (Hibiscus sabdariffa) calyx extract. J Inst Brew 2009; 115:91-94
13. Moldi JI, Elema GN, Ozumba AU, Oluwole OB, Maiyaki OM, Onyibe J, Onuh LI. Production and evaluation of jam from roselle calyx extract. Niger Food J 2011; 29:90-93
14. Hwang SJ, Jung EK, Joo NM. Processing optimization and quality characteristics of low-fat yogurt prepared with roselle. Korean J Food Culture 2013; 28:392-400
15. Abdel-Moemin AR. Effect of roselle calyces extract on the chemical and sensory properties of functional cupcakes. Food Sci Hum Wellness 2016; 5:230-237
16. Adolfsson O, Meydani SN, Russell, RM. Yogurt and gut function. Am J Cli Nutr 2004; 80:245-256
17. Tremblay A, Panahi S. Yogurt consumption as a signature of a healthy diet and lifestyle. J Nutr 2017; 147:1476S-1480S
18. Zemel MB. Role of dietary calcium and dairy products in modulating adiposity. Lipids 2003; 38:139-146
19. Lorea Baroja M, Kirjavainen PV, Hekmat S, Reid G. Anti-inflammatory effects of probiotic yogurt in inflammatory bowel disease patients. Clin Exp Immunol 2007; 149:470-479
20. Mohamadshahi M, Veissi M, Haidari F, Shahbazian H, Kaydani GA, Mohammadi F. Effects of probiotic yogurt consumption on inflammatory biomarkers in patients with type 2 diabetes. 2014; Biolmpacts: BI 4:83
21. Kim GM, Shin JH, Kang MJ, Yang SM, Sung NJ. Preparation and characteristics of yogurt added with garlic powder. J Agric Life Sci 2010; 44:49-56
22. Jung HA, Park SH, Kim AN. Quality characteristics of ginger salad dressing. Culi Sci Hos Res 2013; 19:167-175
23. Bing, DJ, Lee JH, Chun SS. Quality characteristics and antioxidant activity of salad dressings prepared with wild grape powder during storage. J Korean Soc Food Sci Nutr 2015; 44:250-259
24. Lee WG, Lee JA. Quality characteristics of yogurt dressing prepared with Blueberry juice. Culi Sci & Hos Res 2012; 18:255-265
25. Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticult 1965; 16:144-158
26. Lee DH, Hong JH. Physicochemical properties and antioxidant activities of fermented mulberry by lactic acid bacteria. J Korean Soc Food Sci Nutr 2016; 45:202-208
27. Choi Y, Lee SM, Chun J, Lee HB, Lee J. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem 2006; 99:381-387
28. Molyneux P. The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J Sci Technol 2004; 26:211-219
29. Park KB, Kwon SY, Moon JH. Quality characteristics of Aronia (Aronia melanocarpa) juice added yogurt dressing. Culi Sci & Hos Res 2015; 21:206-217
30. Jackman RL, Yada RY, Tung MA, Speers R. Anthocyanins as food colorants—a review. J Food Biochem 1987; 11:201-247
31. Wong PK, Yusof S, Ghazali HM, Che Man YB. Physico-chemical characteristics of roselle (Hibiscus sabdariffa L.). Nutr Food Sci 2002; 32:68-73
32. Szczesniak AS. Classification of textural characteristics. J Food Sci 1963; 28:385-389
33. Ku SK, Choi HY. Antioxidant activity and quality characteristics of red ginseng sweet jelly (Yanggaeng). Korean J Food Cookery Sci 2009; 25:219-226
34. Kim KB, Lee JY, Park JS, Choi SK. Quality characteristics of vanilla sauce with various levels of sugar. J Korean FoodService Ind 2009; 5:89-101
35. Güven M, Karaca O. The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice‐cream‐type frozen yogurts. Int J Dairy Technol 2002; 55:27-31
36. Brandi ML. Flavonoids: biochemical effects and therapeutic applications. Bone and Mineral 1992; 19:S3-S14
37. Scalbert A, Johnson IT, Saltmarsh M. Polyphenols: antioxidants and beyond. The American Journal of Clinical Nutrition 2005; 81:215S-217S
38. Abou-Arab AA., Abu-Salem FM, Abou-Arab EA. Physico-chemical properties of natural pigments (anthocyanin) extracted from Roselle calyces (Hibiscus subdariffa). J Am Sci 2011; 7:445-456
39. Tsai PJ & Huang HP. Effect of polymerization on the antioxidant capacity of anthocyanins in Roselle. Food Research International 2004; 37:313-318
40. Floegel A, Kim DO, Chung SJ, Koo SI, Chun OK. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. J Food Compo Anal 2011; 24:1043-1048
41. Gregoris E, Pereira Lima GP, Fabris S, Bertelle M, Sicari M, Stevanato R. Antioxidant properties of Brazilian tropical fruits by correlation between different assays. Biomed Res Int. 2013 https://doi.org/10.1155/2013/132759
42. Park JY, Lee SH, Park KB. Quality characteristics of yogurt dressing added with Bokbunja (Rubus coreanus Miquel) juice. Culi Sci Hos Res 2013; 19:23-35
43. Park KB. Quality characteristics of yogurt dressing added with Mulberry juice. Culi Sci Hos Res 2014; 20:1-13
44. Shin SY, Song KY, O HB, Joung KY, Kim YS. Quality characteristics and antioxidant activities of sulgidduck with roselle (Hibiscus sabdariffa L.) calyx powder. Korean J Food Nutr 2017; 30:226-235