S.G. MENGADE, S.M. JOGDAND, G.B. KADAM, A.A. BHAGAT AND M.B. SHETE
Abstract
The Hibiscus spp. known as symbol of beauty with high commercial and aesthetic value. It has several medicinal properties and is essential source of antioxidant compounds. The Hibiscus flower petals have been used in many herbal mix tea and drinks as it helps in controlling diabetes and hypercholesterolemia. In the present investigation to study secondary metabolites from Hibiscus petal tea infusions 50 oC, 60 oC and 70 oC drying temperature, 1g, 1.5g and 2 g quantity and 90 sec, 120 sec and 180 sec dipping durations were selected as independent variables. The treatment combination of 60 oC drying temperature, 2 g quantity used and 120 seconds dipping duration obtained as optimized combination of selected independent variables which gives infused tea with high number of bioactive compounds likewise 75.65 mg GAE/g of TPC, 64.73 mg/g catechin of TFC, 91.54 mg/l of total anthocyanins along with superior aroma, taste and good colour retention up to 90 days of storage time.