Hibiscus (Hibiscus sabdariffa L.)

Hibiscus (Hibiscus sabdariffa L.) is a herbaceous or shrub-like plant belonging to the Malvaceae (mallow) family, growing in tropical and subtropical regions. Halk refers to it by various names such as roselle, nar flower, okra flower, bissap, and kerkede gibi. Noted for its showy flowers and bright red calyces, hibiscus is widely used in the food, medical, and cosmetic industries.

Hibiscus is a plant that can grow up to 3–3.5 meters tall and has a taproot system. Its leaves are 7.5–12.5 cm long, green or reddish in color, and feature prominent veins. The cylindrical red stems bear leaves arranged alternately. The flowers are typically rose or chestnut colored and turn pink as they dry. It is known that over 500 species belong to the Hibiscus genus worldwide. The two most commercially important 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, South Asia, and the Middle East. It is commercially produced especially in countries such as 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.
• Sweets 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.

Due to its content of polyphenols, antioxidants, and anthocyanins, hibiscus offers various health benefits:

• 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 gout management 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 by regulating intestinal motility and maintaining gastric health.
• 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 used in anti-aging creams, moisturizers, and toners.

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

• Anthocyanins: Pigments such as delphinidin-3-sambubioside and cyanidin-3-sambubioside provide its red color and possess strong antioxidant properties.
• Polyphenols: They 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 hibiscus’s sour taste.

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

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

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