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Nutritional and mineral contents in roselle (Hibiscus sabdariffa L.) decoction residues

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1 Nur Amirah Yusoff, Husni Hayati Mohd Rafdi*, Fauziah Tufail Ahmad

1 Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Terengganu,
Terengganu, Malaysia.

*Corresponding author: p3566@pps.umt.edu.my

Abstract:

Most research focus on the roselle calyx and its benefits to humans, while disregarding the residues that
comes from roselle processing. As the deep red colour still remains in the roselle decoction residues, it
is expected that the residues may have potential valuable compounds that can be utilize. Therefore, the
possible valuable compounds evaluation was initiated by exploring the nutritional and mineral contents
in roselle decoction residues. To conduct the research, the roselle calyx was decocted once to produce
juice and cordial beverages. The juice and cordial beverages obtained were put aside. Then, the
decoction residues from the juice and cordial beverages were gathered and noted as juice and cordial
residues. In the present study, six treatments were compared viz. roselle calyx (negative control), roselle
calyx freeze-dried (positive control), cordial residue, cordial residue freeze-dried, juice residue, and
juice residue freeze-dried with five replications. The cordial and juice residues were evaluated for
proximate analysis (moisture, ash, fiber, fat, protein, total carbohydrate, and energy), and mineral
compositions (macronutrients and micronutrients). The results were interesting and help to justify the
potential valuable nutrients, and mineral contents that available in the roselle decoction residues (cordial
and juice). Overall, the proximate compositions in roselle decoction residues (cordial and juice) were
significantly reduced from roselle calyx. The mineral contents in roselle decoction residues (cordial and
juice) also showed significantly lower in both macronutrients and micronutrients as compared to roselle
calyx. However, the results on both, nutritional and mineral contents of roselle decoction residues
(cordial and juice) was still promising. Hence, this study gives clearer view about the nutritional and
mineral contents of roselle residues (cordial and juice) that can be potentially reutilized later in potential
industries such as food, cosmetics, pharmaceutical and phytochemical industries.

Keywords: Juice production, Cordial production, Roselle waste, Recovery, Proximate analysis.