Zahva Shivany Imanul Kamil, Jalanidi Ilmi Renaka, Intan Dewi Larasati, Angga Hermawan, Teti Estiasih, Hamidie Ronald Daniel Ray, Miguel Palma, Chutha Takahashi Yupanqui, Widiastuti Setyaningsih
Phenolic compounds are key contributors to the nutritional, functional, and commercial quality of roselle (Hibiscus sabdariffa L.) calyces; however, their routine quantification commonly relies on chromatographic methods that are time-consuming, solvent-intensive, and impractical for rapid quality control. This study aimed to develop a rapid and eco-friendly analytical approach for quantifying chlorogenic acid, caffeic acid, and rutin in roselle powder using attenuated total reflectance Fourier-transform infrared (ATR-FTIR) spectroscopy combined with chemometric modeling. Fifty samples representing different cultivars, drying methods, and geographical origins were analyzed. Elastic net classification achieved high accuracies for cultivar (96%) and geographical origin (92%), and moderate discrimination of drying methods (80%). Quantitative prediction using partial least squares regression showed excellent performance for chlorogenic acid (R2P = 0.9108), while caffeic acid and rutin showed moderate predictive ability (R2P = 0.5357 and 0.6490, respectively). External validation yielded prediction deviations generally below 10%. These results demonstrate that ATR-FTIR coupled with chemometrics provides a rapid, solvent-free, and reliable platform for phenolic profiling, with strong potential for sustainable quality control and process optimization in roselle-based food products. © 2026, Walailak University. All rights reserved.
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia; Research Center for Nanotechnology System, National Research and Innovation Agency of Indonesia, South Tangerang, 15314, Indonesia; Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Brawijaya, East Java, 65145, Indonesia; Center for Local Food Development Studies, Universitas Brawijaya, Malang, 65145, Indonesia; Department of Sport Science, Faculty of Sport and Health Education, Universitas Pendidikan Indonesia, Bandung, 40154, Indonesia; Department of Analytical Chemistry, Faculty of Science, IVANGRO, University of Cadiz, Campus de Excelencia Internacional Agroalimentario (CeiA3), Campus del Rio San Pedro, Cadiz, 11510, Spain; Interdisciplinary Graduate School of Nutraceutical and Functional Food, Prince of Songkla University, Songkhla, 90112, Thailand
