FoodSci: Indian Journal of Research in Food Science and Nutrition

M. K. Sheeba ¹, B. Niveditha ²

Affiliations
1 Department of Foods and Nutrition, Vellalar College for Women, Erode, Tamilnadu, IN
2 Vellalar College for Women, Erode, Tamilnadu, IN

Abstract

Medicinal plants have been used in virtually all cultures as a source of medicine, since times immemorial. Hibiscus rosa sinensis Linn. (Family Malvaceae) is a plant which is widely distributed throughout the world. Pharmacological studies showed that flowers of H. rosa sinensis have numerous actions including antibacterial, wound healing, antidepressant, cardiac and antioxidant effects. This study aimed to estimate the nutritional value, phytochemical and physicochemical properties and microbial counts of hibiscus flowers (both fresh and dry). The result showed that the nutrient contents of hibiscus dry powder was higher than the hibiscus syrup. The chemical constituents present in the methanol and 50% aqueous – alcoholic extracts of fresh and dried hibiscus flower were alkaloids, glycosides, carbohydrates, phytosterols, polyphenols, tannins, saponins, flavonoids and proteins and amino acids and the constituents steroids, terpenoids and triterpenoids were absent. The physico–chemical parameters like total ash, acid insoluble ash, water soluble ash and sulphated ash were found to be high in dried flowers than fresh flowers. The bacterial count of hibiscus flower powder indicates that the sample stored in the ziplock polypack was minimum than in the plastic container and the yeast and mould count indicates that the sample stored in the plastic container was minimum than in the ziplock polypack. The hibiscus syrup and powder based products were also developed to create nutritional awareness among the adolescent girls.

Keywords

Bacterial Count, Chemical Constituents, Hibiscus rosa sinensis, Nutrient Contents, Nutritional Awareness.

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