What's to know about hibiscus part 2

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Edible Use of Hibiscus

Food colorants

With the improvement of people's quality of life, the replacement of synthetic pigments by natural pigments has become an inevitable trend. Since the 60s, a food coloring market dominated by natural colors has been formed, and the total sales volume of food coloring in the world is about 1.34 billion US dollars, of which synthetic colors are about 400 million US dollars, natural colors are about 940 million US dollars, and natural colors are 10%. of annual growth rate development. Rosewood anthocyanins belong to natural pigments, and China's Ministry of Health (86) Anti-Word No. 66 document allows Roselle pigment as an edible natural pigment, in beverages, candy, There is no restriction on the use of food such as wine, and the "National Standard for Food Safety and the Standard for the Use of Food Additives" (GB 2760-2014) indicates that Roselle is a permitted natural color for food. Using Rosellean anthocyanins as food colorants can develop various foods, such as soft drinks, candies, dairy, solid drinks, fruit wine, fruit vinegar, fruit juices, jellies, puddings, pastries, pastries, etc.

Roselle food

sing Roselle as raw material can be directly processed into food, such as Roselle enzyme, Roselle tea, Roselle wine, Roselle drink, jam, preserves, etc. Roselle infused liquid was widely used hundreds of years ago, with Arabs calling it sultan tea, Europeans and Americans calling it karkade tea, and Chinese calling it roselle tea.

(3) Roselle dishes

Hibiscus has a sour taste and can be used in the preparation of acidic dishes, which not only adds color but also makes it acidic. For example, sweet and sour ribs of rose eggplant, sweet and sour fish of Roselle, sweet and sour pork feet of Roselle, stuffed Roselle, Roselle pork belly, Roselle vegetable salad and other dishes. Roselle leaves are the main source of green vegetables in Africa. Per capita vegetable consumption in sub-Saharan Africa is well below the recommended intake of 200 g per day, especially leafy greens (Mnzava, 1997). Roselle leaves are rich in plant protein, fat, minerals, vitamins, crude fiber and ascorbic acid have a good therapeutic effect on nutritional deficiencies such as night blindness, scurvy and rickets, which are common in Africa, so in Africa rose leaves are a common green vegetable (Babalola, S.O et al. 2001).

Medicinal use of Hibiscus 

Hibiscus is included in the list of traditional Chinese medicines that can be used in health foods in the 2020 Chinese Pharmacopoeia. Roselle is rich in anthocyanins, polyphenols, polysaccharides, flavonoids and other bioactive components, which can prevent brain cell degeneration, inhibit the occurrence of dementia, and reduce the occurrence of coronary heart disease; It can also effectively treat various blood circulation disorders and inflammatory diseases, and has high health care effect and medicinal value.

(1) Health food

Roselle can be used as one of the ingredients in health foods. For example, Roselle tea, Roselle health wine, etc.

(2) Pharmaceutical preparations

Hibiscus can be used to make antibacterial, astringent, choleretic, lubricant, digestive, diuretic, emollient, laxative, coolant, disinfectant, sedative, stomach tonic and strong agent and other medicines. For example, in Egypt, Roselle calyx was widely used to treat diseases of the heart and nerves; In India, rosella calyx can be used as a diuretic, scurvy and other drugs; In Senegal, rosewood calyx is recommended as a fungicide, intestinal repellent and blood pressure lowering agent (Shahidi and Ho, 2005); In China, the "Roselle powder" produced by Xiamen Traditional Chinese Medicine Factory has the effects of cooling and relieving heat, appetizing, diuretic and detoxifying (Zeng Tinghua et al., 1980). The development of the medicinal value of Roselle is shown in Table 1

Roselle fleshy calyx has important commercial value. Sepals have rich nutritional value, medicinal value and health care function. Roselle calyx is rich in soluble Rosellean, with an acidic taste and bright color, which has the advantage of being a unique thick food colorant. The Institute of Cash Crops, Guangxi Academy of Agricultural Sciences, used the natural pigment and acidic taste of Hibiscus to develop Hibiscus tea drink (Fig. 6), dessert (Fig. 7), pastry (Fig. 8), and home-cooked dishes (Fig. 6). 9) and processed Hibiscus products. These products have a good taste, have the color, aroma and taste of Roselle raw materials, and retain the active ingredients and color of rosewood to the greatest extent.


Picture 6: Roselle tea drink


Figure 7: Roselle dessert


Picture 8: Roselle pastry


Picture 9: Rosewood dishes


1. Babalola S O,Babalola A O, Aworh O C. Compositional attributes of the calyces of ros elle (Hibiscus sabdariffa L.). Journal of Food Technology in Africa, 2001, 6(4):133-134.

2. Mnzava N A . Vegetable crop diversification and the place of traditional species in the tropics. Journal of Philosophy, 1997, 97(153):725-738.

3. Shahidi F, Ho C T. Phenolic compounds in foods and natural health products. Oxford University Press, 2005. 114-142.

4  . ZENG Tinghua, XU Xiong, ZHUO Rensong Chemical composition and utilization of Roselleum (review). Subtropical Plant Communications, 1980, 1:8-18

5. CHEN Muzhi, LIU Dongfeng, ZHUANG Biao  , LIN Fuzhen Development and research of Roselle seed oil China Oils and Fats, 2001, 5:10-1

6. Jin Jianliang. Cultivation of "Red Peach K" Technique . Sichuan Agricultural Science and Technology, 2007, 11:35

7. Li Huizhong High-yield cultivation technology of Roselle set corn Yunnan Agriculture, 2011, 7: 13

8  . LI Xiufen, ZHU Jianjun, ZHANG Jianfeng, YIN Liqing Research Progress on Introduction and Application of Hibiscus Tomato Shanghai Journal of Agricultural Sciences, 2015, 31(5):136-139

9. Lin Dongsheng A preliminary study on the plantation of Roselleae in rubber plantations Fujian Rezuo Science and Technology, 1990, 2: 33-34

10. Lu Dewen Effects of phosphorus stress on physiological and biochemical effects of Hibiscus seedlings Anhui Agricultural Science Bulletin, 2012, 18(21): 83-86

11. Yanhong Zhao, Wenhuan Hou, Xiaofang Liao, Xingfu Tang  , Chuying Li Effects of different sunshine duration on the main agronomic traits of Roselleum Crops, 2020, 2: 172-175

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