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IDOLO IFIE THESIS.Pdf The Effect of Processing Conditions on the Bioactive Compounds, Aroma Profile and Sensory Attributes of Wine from Hibiscus sabdariffa Idolo Ifie Submitted in accordance with the requirements for the degree of Doctor of Philosophy The University of Leeds School of Food Science and Nutrition August, 2016 The candidate confirms that this work submitted is his/her own, except part of the work that was jointly published and has been included in this thesis which is mentioned below. The candidate confirms that appropriate credit has been given within the thesis where reference has been made to the work of others. i Publication from Thesis Ifie, I., Marshall, L.J., Ho, P., Williamson, G.O. Hibiscus sabdariffa (Roselle) Extracts and Wine: Phytochemical Profile, Physicochemical Properties and Carbohydrase Inhibition. Journal of Agriculture and Food Chemistry. 2016, 64 (24), pp. 4921-4931 (Chapters 3, 4 and 5). Nyambe-Silavwe, H., Villa-Rodriguez, J.A., Ifie, I., Holmes, M., Aydin, E., Jensen, J.M. and Williamson, G. Inhibition of Human α-Amylase by Dietary Polyphenols. Journal of Functional Foods. 2015, 19, pp.723-732 (Chapter 4). Manuscripts in preparation for submission. The Effect of Ageing Conditions and Fining on the Phytochemical Profile, Physicochemical, and Sensory Attributes of Hibiscus sabdariffa (Roselle) wine (Based on findings in Chapter 6 and 7) Abstract accepted for oral presentation at the 1st Food Chemistry conference (Food Chemistry Journal) Netherlands, Nov, 2016. Seasonal Variation in the Phytochemical content, Physicochemical Properties and Alpha-glucosidase inhibition of H. sabdariffa grown in Nigeria. This copy has been supplied on the understanding that it is copyright material and no quotation from the thesis may be published without proper acknowledgement. © August, 2016, The University of Leeds and Idolo Ifie i Acknowledgements The journey of a thousand miles begins with little steps and along the way we come across people who contribute in diverse ways to the success of the journey. In this regard, I will like to acknowledge the following persons who have helped me through this period of my life. I give thanks to the Almighty God who to me is the source of all wisdom and in science, all we seek to do is to understand the things created before we existed. I appreciate sincerely my team of supervisors, Firstly, my principal supervisor Dr Lisa Marshall, for painstakingly going through the whole thesis, giving positive and thought provoking feedbacks and for her kind-hearted supervision and support throughout the whole period of this research. I am also grateful to Professor Gary Williamson for mentorship and excellent critique of this work and to Dr Peter Ho for his necessary guidance in the final sections of this work. I like to acknowledge my father, the Late Professor Jeremiah Ifie for believing in me even when I had self-doubts about my ability for scholarship. I cannot forget the contributions of my mother and my other siblings (six of them) for their emotional support all through the period of this research work. I also acknowledge the Tertiary Educational Trust Fund and Delta State University Abraka, for my PhD funding. I am indebted to my wife and my three lovely children who have endured the absence of a husband and father during this period. To them, I say your sacrifices will not be in vain. I cannot also forget the contributions in one way or the other of the following persons Dr Mina Keremi, Dr Ebun Oladele, Dr Sarka Tumova, Dr Laszlo Abranko, Dr Samantha Gardner and my colleagues Pepe, Bridget, Ify, Zheng, Sandi, David, Hilda, Michael, Julia, Ali and Sirwan. ii Abstract Hibiscus sabdariffa (H. sabdariffa) is a rich source of bioactive phytochemicals with potential health benefits. Based on its reported use in folk medicine for the treatment of hypertension and recently type 2 diabetes, the plant has gained considerable commercial importance as a functional food. Three varieties of H. sabdariffa were analyzed for their phytochemical content and inhibitory potential on carbohydrate- digesting enzymes as a basis for selecting a variety for wine production. The dark red variety was chosen as it was highest in phenolic content and partially inhibited α– glucosidase (maltase), with delphinidin 3-O-sambubioside, cyanidin 3-O- sambubioside and 3-O-caffeoylquinic acid accounting for 65 % of this activity. None of the varieties significantly inhibited α–amylase. Regarding H. sabdarifa wine, the effect of fermentation (20 and 30 ˚C) and ageing (6, 15 and 30 °C) temperatures on the phytochemical composition and bioactivity of Roselle wine was investigated for a period of 40 days and 12 months respectively. The main change in phytochemical composition observed during fermentation was the hydrolysis of 3-O-caffeolquinic acid and the concomitant increase of caffeic acid irrespective of fermentation temperature. Wine fermented at 20 ˚C was slightly more active for α–glucosidase inhibition with more fruity aromas, but there were more flowery notes at 30 ˚C. Although ageing temperature did not produce an obvious trend in concentrations of most of the volatiles analysed, its impact was clearly demonstrated in the final concentrations of diethyl succinate which increased with higher ageing temperature. The data on the overall quality rating of roselle wine by a sensory panel showed that neither fermentation nor ageing temperatures produced any significant difference (p ≥ 0.05) in the wine samples. This study demonstrates that processing of H. sabdariffa iii into wine represents a promising alternative to expanding the functional properties of this crop. iv Table of Contents Acknowledgements ..................................................................................................... i Abstract ...................................................................................................................... ii Table of Contents ..................................................................................................... iv List of Figures ........................................................................................................... ix List of Tables ............................................................................................................ xi Abbreviations ......................................................................................................... xiii Chapter 1 Introduction ............................................................................................. 1 1.1 Hibiscus sabdariffa: An underutilised powerhouse of plant bioactives ...... 1 1.1.1 Origin and cultivation ........................................................................ 1 1.1.2 Botanical description and morphology .............................................. 2 1.1.3 Cultivation and harvesting of H. sabdariffa ...................................... 2 1.1.4 Uses of H. sabdariffa ......................................................................... 2 1.1.5 Phytochemistry .................................................................................. 3 1.1.6 Pharmacological and biological activities of H. sabdariffa .............. 9 1.1.7 H. sabdariffa and translational research .......................................... 13 1.2 Food processing ......................................................................................... 17 1.2.1 Effect of processing on phenolic compounds .................................. 18 1.2.2 Effect of processing on the bioavailability of phenolic compounds 27 1.2.3 Future direction of food processing ................................................. 28 1.3 Wine: A complex mixture of bioactive and aroma compounds ................ 29 1.3.1 Chemical composition of grapes and wines .................................... 29 1.3.2 Grape processing and vinification ................................................... 32 1.3.3 Wine phenolics and health benefits ................................................. 37 1.3.4 Wine quality parameters .................................................................. 38 1.3.5 Wine sensory evaluation .................................................................. 44 1.4 Justification of the study ............................................................................ 45 1.5 Hypothesis and research questions ............................................................ 46 Chapter 2 General analytical procedures ............................................................. 47 2.1 Chemicals ................................................................................................... 47 2.2 Planting and harvesting .............................................................................. 47 2.3 Sample preparation of H. sabdariffa varieties ........................................... 48 v 2.4 Colour analysis ........................................................................................... 48 2.4.1 Principles of the analysis ................................................................. 48 2.5 Physicochemical analysis ........................................................................... 51 2.6 High performance liquid chromatography (HPLC) analysis ..................... 51 2.6.1 Principle of HPLC ........................................................................... 51 2.6.2 Validation of the HPLC method for quantification of phenolic compounds ....................................................................................... 52 2.7 Liquid chromatography mass spectrometry
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