Hibiscus (Hibiscus sabdariffa L.)

Hibiscus (Hibiscus sabdariffa L.) is a herbaceous or shrub-like plant belonging to the Malvaceae (mallow) family, native to tropical and subtropical regions. People is known by various names including roselle, pomegranate flower, okra flower, bissap and karkade like. Noted for its showy flowers and bright red colorful calyces, hibiscus is used in the food, medical and cosmetic industries common.

Hibiscus is a plant that can grow up to 3–3.5 meters tall and possesses a pile root root system. Its leaves are 7.5–12.5 cm long, green or reddish in color and feature prominent veins. Leaves are arranged alternately on cylindrical red stems. The flowers are typically rose or chestnut in color and turn pink as they dry. World over 500 species are known within the Hibiscus genus. The two most commercially significant species are Hibiscus sabdariffa L. var. altissima Wester and Hibiscus sabdariffa var. sabdariffa.

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Hibiscus is a plant that prefers warm and humid climatic conditions. It has a wide cultivation area in tropical and subtropical regions, particularly in Africa, the Americas, southern Asia and central East. It is commercially cultivated especially in Sudan, Nigeria, Mexico, India and Thailand.

Due to its bright red color and sour aroma, the hibiscus plant is widely used in the food industry. It is commonly found in the following products:

• Beverages: Hibiscus tea is consumed both hot and cold. It is also used in the production of fermented drinks, fruit juices and wine.
• Desserts and Confections: It serves as a coloring and flavoring agent in the production of jams, jellies, marmalades, ice cream, chocolate and puddings.
• Dairy Products: It is used as an additive in yogurt, kefir and other dairy-based products.

Hibiscus offers various health benefits due to its content of polyphenols, antioxidants and anthocyanins:

• Hypertension: Hibiscus tea may help lower blood pressure. Clinical studies have demonstrated that regular consumption has antihypertensive effects.
• Uric Acid Levels: Hibiscus tea may support the management of gout by increasing uric acid excretion.
• Metabolic Syndrome and Diabetes: Hibiscus has properties that regulate blood sugar and reduce insulin resistance.
• Digestive System: Hibiscus tea supports digestion and maintains stomach health by regulating intestinal motility.
• Immune System: Rich in anthocyanins and flavonoids, hibiscus strengthens the immune system.

Hibiscus is a common ingredient in hair and skin care products:

• Hair Care: Extracts from hibiscus flowers are used in shampoos and hair masks to prevent hair loss.
• Skin Care: Due to its antioxidant content, it is included in anti-aging creams, moisturizers and toners.

Hibiscus is a rich source of phenolic compounds, flavonoids, organic acids and vitamins. Its most notable components include:

• Anthocyanins: Pigments such as delphinidin-3-sambubioside and cyanidin-3-sambubioside provide the red color and possess strong antioxidant properties.
• Polypheonols: Exhibit anti-inflammatory effects by reducing cellular oxidative stress.
• Vitamin C: Supports the immune system and maintains skin health.
• Organic Acids: Components such as malic acid, citric acid and tartaric acid contribute to the sour taste of hibiscus.

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Different steeping methods have been tested to preserve the bioactive compounds in herbal teas. Research has shown:

• Hot steeping (98°C, 16–40 minutes): Enables faster extraction but may degrade certain antioxidant components.
• Cold steeping (at room temperature for 24 hours): Helps preserve compounds over a longer period and may yield higher antioxidant activity.
• Ice steeping: A method involving initial hot steeping followed by rapid cooling can preserve nutritional value while achieving optimal flavor.

Studies on cold-brewed hibiscus teas on have demonstrated that their content is rich in phenolic compounds, flavonoids and antioxidant activity. Sensory analyses of hibiscus cold teas have determined that they are acceptable to consumers in terms of color, aroma and taste.