Abstract
Tea has been one of the most consumed beverages for much of the world's population, the target of several studies for its therapeutic properties. Marketed by the popular name of hibiscus plant drug Hibiscus sabdariffa L. is a species that has been attractive to many researchers in various areas. Currently, it is used as food, flavoring, Craft and ornamentation. In addition, having in its composition substances with antioxidant activity, their use in health has been explored. The objective of this study was to determine the physical and chemical profile of H. sabdariffa L. tea, the levels of polyphenols and flavonoids, and antioxidant activity of the species H. sabdariffa L. from the aqueous and alcoholic extract obtained by infusion or decoction. The results demonstrate that the physical quality parameters are within established by the Brazilian Pharmacopoeia. In the face of the samples was verified that all extracts showed flavonoid and polyphenol content. However, there were differences between the solvents used, which was expected by the difference in polarity between them. It is concluded that the best method of extraction to obtain the best antioxidant activity and higher concentrations of polyphenols and flavonoids is the extract from the decoction.
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