Implementation of Hibiscus for making Tea : The Widely Consumed Beverage


Authors : Shreya Biswas, Lopamudra Banerjee, Prithweejit Bhattacharyya.

Volume/Issue : Volume 3 - 2018, Issue 8 - August

Google Scholar : https://goo.gl/DF9R4u

Scribd : https://goo.gl/J4fSqh

Thomson Reuters ResearcherID : https://goo.gl/3bkzwv

Flowers in Indian subcontinent are source of unexplored herbal jewels. Such a flower is “Hibiscus rosa sinesis”. It includes antioxidants, tannins, anthocyanins and flavonoids etc. Flowers after harvesting are dried in a tray drier till powder formation. They are evenly crushed evenly and moisture content is reduced to 90.7 %( wet basis). After this their polyphenol content is estimated in equivalent terms of gallic acid and compared with the polyphenol content of market available green tea which showed a value higher than that of green tea (hibiscus petals- 21.009gm whereas for green tea-0.26668gm).It has nutritional benefits like reducing chances of cancer, reducing cholesterol levels and clearing of digestive tract.

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