Roselle (Hibiscus sabdariffa)

Dr. Mariod is the founder of Ghibaish College of Science & Technology, Ghibaish, Sudan. He is a professor at the Department of Biology, Faculty of Science & Arts, Alkamil, University of Jeddah, Saudi Arabia. He obtained his PhD in Natural Sciences at Münster University, Münster, Germany. Dr. Mariod was considered for inclusion in WHO‘S WHO in the World, 28th Edition by Marquis Who’s Who Publications in May of 2010. He was also classified among the top 2% global highly cited researchers published in PLOS Biology by Stanford University in 2019. Dr. Mariod has obtained more than eight innovations medals and awards as well as nine scholarships and grants. He serves as an editorial board member of more than nine international journals, he has published 212 articles in peer-reviewd journals, and he has edited three books for Elsevier, four books for Springer, and four other books for local and regional publishers in Arabic. Dr. Haroon Elrasheid Tahir has 79 publications, most of them on food quality, food safety, and bioactive compound extraction, determination, identification, and application. Dr. Tahir has published 25 book chapters, and he coedited the book Roselle (Hibiscus sabdariffa) Chemistry, Production, Products, and Utilization published by Elsevier in 2021. Dr. Mahunu is an associate professor at the University for Development Studies, Ghana. He is a full-time lecturer at the Food Science and Technology Department. He obtained a BSc in Agricultural Technology (Horticulture option) from the University for Development Studies, Ghana; an MSc in Pomology, the Kwame Nkrumah University of Science and Technology, Ghana; and a PhD in Food Science and Biological Engineering, Jiangsu University, China. His main research areas include studies on the mechanisms of action of microbes and other bioprotectants (such as natural plant extracts) acting as biocontrol agents of postharvest pathogens of horticultural and fruit crops, the optimization of the activity of these agents, mycotoxins in foods (e.g., patulin in apples), prevention induction, monitoring, and detoxification of mycotoxins in postharvest fruits and vegetables, improvement of quality and food safety practices in the food production systems, functional foods, and food product development.

1. Breeding, genetic diversity, and safe production of Hibiscus sabdariffa under climate change 2. Harvesting, storage, postharvest management, and marketing of Hibiscus sabdariffa 3. Effect of pests and diseases on Hibiscus sabdariffa quality 4. Measurement and maintenance of Hibiscus sabdariffa quality 5. Composition of Hibiscus sabdariffa calyx, pigments, vitamins 6. Hibiscus sabdariffa: Protein Products, Processing, and Utilization 7. Volatile compounds and phytochemicals of Hibiscus sabdariffa 8. Oil recovery from Hibiscus sabdariffa seeds 9. Food use of whole and extracts of Hibiscus sabdariffa 10. Nutritional properties and feeding values of Hibiscus sabdariffa and their products 11. Medicinal and therapeutic potential of roselle (Hibiscus sabdariffa) 12. Hibiscus sabdariffa interactions and toxicity 13.  Conventional and rapid methods for measurement of total bioactive components and antioxidant activity in Hibiscus sabdariffa 14. Hibiscus sabdariffa extract: antimicrobial prospects in food pathogens and mycotoxins management 15. Ethnobotanical uses, fermentation studies and indigenous preferences of Hibiscus sabdariffa