International Journal of Herbal Medicine
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E-ISSN: 2321-2187, P-ISSN: 2394-0514   |   Impact Factor: RJIF 5.20
International Journal of Herbal Medicine
Vol. 9, Issue 2, Part A (2021)

Phytochemical evaluation of Hibiscus sabdariffa powder, Jam and Yoghurt

Author(s): Karlin Hamwenye, Helena Shindaadhi, Elizabeth Sivhute, Penny Hiwilepo Van Hal and Chinemba Samundengu
Abstract: Hibiscus sabdariffa is popularly known as food and herbal drink with numerous health benefits. The phytochemical compounds present in Hibiscus sabdariffa calyces are important in developing nutraceutical foods. In this study hibiscus jam and yoghurt were produced from dried hibiscus calyces’ powder. The phytochemical content and antioxidant activity of these products were then analysed in terms of Total phenolic content (TPC), Total flavonoid content (TFC), Condensed tannins (CT) and DPPH Scavenging activity. The results showed the presence of all phytochemical compounds (TPC, TFC, CT) and antioxidant activity in all Hibiscus sabdariffa products. The hibiscus calyces powder showed the highest phytochemical contents of 35.24 mg GAE. g-1, 0.91 mg QE. g-1, 2.85 mg CAE. g-1 and 48.2 % inhibition for TPC, TFC, CT and DPPH Scavenging activity, respectively. Hibiscus jam and Hibiscus yoghurt had phytochemical contents of 6.44 and 4.81 mg GAE. g-1, 0.19 & 0.24 mg QE. g-1, 1.40 & 0.66 mg CAE. g-1 and 26.2 & 39.3% inhibition for TPC, TFC, TC and DPPH Scavenging activity, respectively. The results of the current study showed that there is potential in using Hibiscus sabdariffa to develop functional foods
Pages: 18-22  |  155 Views  13 Downloads
How to cite this article:
Karlin Hamwenye, Helena Shindaadhi, Elizabeth Sivhute, Penny Hiwilepo Van Hal, Chinemba Samundengu. Phytochemical evaluation of Hibiscus sabdariffa powder, Jam and Yoghurt. Int J Herb Med 2021;9(2):18-22.
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