Flower of Jamaica in Food Applications (Hibiscus sadariffa) - Ortega Toro, Rodrigo;Marsiglia F., Ronald;Sarmiento, Yadira
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Hibiscus sabdariffa is considered an annual crop of great adaptation that supports temperatures of 12 to 46 °C. It is not polluting with the environment, it has a reproduction by self-fertilisation, thus having two types of flowers (chalices and ornamental). It is a good source of nutrients, calcium magnesium and trace elements that the body does not produce and need to obtain to preserve health. It possesses most of the essential amino acids, the reason why it can be used in the elaboration of different alimentary products. It comes from Asia and has six types of varieties. The largest…mehr

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Produktbeschreibung
Hibiscus sabdariffa is considered an annual crop of great adaptation that supports temperatures of 12 to 46 °C. It is not polluting with the environment, it has a reproduction by self-fertilisation, thus having two types of flowers (chalices and ornamental). It is a good source of nutrients, calcium magnesium and trace elements that the body does not produce and need to obtain to preserve health. It possesses most of the essential amino acids, the reason why it can be used in the elaboration of different alimentary products. It comes from Asia and has six types of varieties. The largest producers are China and Thailand, in America: Mexico and in Colombia, there is no information on the total production of this plant in the country. It helps the physical and mental improvement thanks to its biologically active components: anthocyanins, polyphenolic acids, flavonoids, minerals, vitamins; presenting a crucial role against chronic diseases (hypertension, liver problems, arteriosclerosis, diabetes, cardiovascular diseases) in addition to lowering cholesterol levels.
Autorenporträt
Professor Rodrigo Ortega Toro is expert in biodegradable polymers, revalorization of agro-industrial by-products and physical properties of food products. He works as a professor at the Universidad de Cartagena in the Food Engineering Program and in the Doctorate in Engineering with an emphasis in Materials.