Purple leaf extract and rosella flower extract

Oct 13, 2025 by recoveryshake.com 129 views

Physical, Chemical, Antioxidant, and Organoleptic Characteristics of Functional Beverages of Purple Leaf Leaf Extract (Ruellia tuberosa L.) and Rosella Flower Extract (Hibiscus sabdariffa L.)

Introduction

The human body is constantly exposed to free radicals, which are unstable molecules that can cause damage to cells and contribute to various diseases. To combat this, it is essential to consume foods rich in antioxidants, which can help maintain a balance between antioxidants and free radicals in the body. Purple leaf extract (Ruellia tuberosa L.) and rosella flower extract (Hibiscus sabdariffa L.) are known for their high bioactive compound content and excellent antioxidant activity. This study aims to investigate the physical, chemical, antioxidant, and organoleptic characteristics of functional beverages made from the combination of these two extracts.

Background

Free radicals are formed in the body due to daily activities, such as metabolism, exposure to environmental stressors, and consumption of processed foods. If the body lacks antioxidants, these free radicals can cause oxidative stress, leading to various degenerative diseases, including cancer, diabetes, and heart disease. Therefore, the intake of antioxidants through food is crucial to maintain a balance between antioxidants and free radicals in the body. Purple leaf extract and rosella flower extract have been shown to have high antioxidant activity due to their high content of bioactive compounds.

Methodology

This study employed a non-factorial completely randomized design (CRD) method, which consisted of five different ratios of purple leaf extract and rosella flower extract. The ratios were as follows: F1 (100%: 0%), F2 (70%: 30%), F3 (60%: 40%), F4 (50%: 50%), and F5 (0%: 100%). The analysis conducted included physical, chemical, antioxidant activity, and sensory analysis.

Results and Discussion

The results of this study showed that the comparison of purple leaf extract and rosella flower extract had a very significant effect (p <0.01) on the color index, total flavonoids, total phenol, total anthocyanin, antioxidant activity, percent inhibition, total acid, total solid solids, as well as Organoleptic parameters such as color, aroma, taste, and general acceptance. In addition, there was a significant effect (P> 0.05) on the hedonic viscosity.

The best ratio for this functional drink, based on the De Garmo method, was found to be a ratio of 50% purple leaf extract and 50% rosella flower extract. This shows that the balance of the two extracts creates functional drinks that not only have high antioxidant activity but also good palatability, making it interesting for consumption by the community.

Benefits and Added Value

Functional drinks resulting from the combination of purple kencana leaf extract and rosella flowers have significant benefits, especially in helping to fight free radicals and improve health. The antioxidants contained in these two extracts have the potential to prevent cell damage caused by oxidative stress, which is often the main cause of various degenerative diseases such as cancer, diabetes, and heart disease.

In terms of sensory, achievement in attractive colors, fresh aroma, and good taste make this drink not only healthy but also fun to enjoy. Therefore, the development of functional beverage products based on purple leaf extract and rosella flowers can be an attractive alternative for consumers who care about health and find the choice of innovative and delicious drinks.

Conclusion

This research not only provides scientific evidence of the health benefits of these plant extracts but also opens opportunities for further product development that can be marketed in the health drink market. The combination of purple leaf extract and rosella flower extract has the potential to create functional drinks that are not only healthy but also enjoyable to consume.

Future Directions

Future studies can focus on the development of new products based on the combination of purple leaf extract and rosella flower extract. Additionally, research can be conducted to investigate the potential health benefits of these extracts in specific populations, such as individuals with chronic diseases.

Recommendations

Based on the findings of this study, it is recommended that functional beverage products be developed using the combination of purple leaf extract and rosella flower extract. These products can be marketed as healthy and enjoyable alternatives for consumers who care about their health.

Limitations

This study had some limitations, including the use of a non-factorial completely randomized design method, which may not have captured the full range of effects of the different ratios of purple leaf extract and rosella flower extract. Additionally, the study only investigated the physical, chemical, antioxidant, and organoleptic characteristics of the functional beverages, and did not explore other potential benefits of these extracts.

Future Research

Future research can focus on investigating the potential health benefits of purple leaf extract and rosella flower extract in specific populations, such as individuals with chronic diseases. Additionally, research can be conducted to explore the potential benefits of these extracts in combination with other ingredients.

References

[List of references cited in the study]

Appendix

[Appendix materials, including tables, figures, and additional data]

Abstract

This study investigated the physical, chemical, antioxidant, and organoleptic characteristics of functional beverages made from the combination of purple leaf extract (Ruellia tuberosa L.) and rosella flower extract (Hibiscus sabdariffa L.). The results showed that the best ratio for this functional drink was a ratio of 50% purple leaf extract and 50% rosella flower extract. This study provides scientific evidence of the health benefits of these plant extracts and opens opportunities for further product development that can be marketed in the health drink market.
Q&A: Physical, Chemical, Antioxidant, and Organoleptic Characteristics of Functional Beverages of Purple Leaf Leaf Extract (Ruellia tuberosa L.) and Rosella Flower Extract (Hibiscus sabdariffa L.)

Q: What are the benefits of consuming functional beverages made from purple leaf extract and rosella flower extract?

A: The combination of purple leaf extract and rosella flower extract has been shown to have high antioxidant activity, which can help prevent cell damage caused by oxidative stress. This can lead to various degenerative diseases such as cancer, diabetes, and heart disease. Additionally, the functional beverages made from these extracts have been found to have attractive colors, fresh aroma, and good taste, making them enjoyable to consume.

Q: What is the best ratio of purple leaf extract to rosella flower extract for making functional beverages?

A: The best ratio for this functional drink, based on the De Garmo method, was found to be a ratio of 50% purple leaf extract and 50% rosella flower extract. This shows that the balance of the two extracts creates functional drinks that not only have high antioxidant activity but also good palatability.

Q: How do the physical, chemical, and antioxidant characteristics of functional beverages made from purple leaf extract and rosella flower extract compare to other types of functional beverages?

A: The results of this study showed that the comparison of purple leaf extract and rosella flower extract had a very significant effect (p <0.01) on the color index, total flavonoids, total phenol, total anthocyanin, antioxidant activity, percent inhibition, total acid, total solid solids, as well as Organoleptic parameters such as color, aroma, taste, and general acceptance. This suggests that the combination of purple leaf extract and rosella flower extract has a unique set of physical, chemical, and antioxidant characteristics that make it a promising ingredient for functional beverages.

Q: Can functional beverages made from purple leaf extract and rosella flower extract be used as a treatment for specific diseases?

A: While the antioxidants contained in these two extracts have the potential to prevent cell damage caused by oxidative stress, which is often the main cause of various degenerative diseases such as cancer, diabetes, and heart disease, this study did not investigate the potential therapeutic effects of these extracts. Further research is needed to determine the potential benefits of these extracts in treating specific diseases.

Q: How can I incorporate functional beverages made from purple leaf extract and rosella flower extract into my daily routine?

A: Functional beverages made from purple leaf extract and rosella flower extract can be consumed as a healthy and enjoyable alternative to traditional beverages. They can be taken as a supplement to a healthy diet and lifestyle, or as a refreshing drink on its own. It is recommended to consult with a healthcare professional before adding any new supplements or beverages to your daily routine.

Q: Are there any potential side effects or interactions with medications that I should be aware of when consuming functional beverages made from purple leaf extract and rosella flower extract?

A: While the antioxidants contained in purple leaf extract and rosella flower extract are generally considered safe, there is limited research on the potential side effects or interactions with medications. It is recommended to consult with a healthcare professional before consuming any new supplements or beverages, especially if you have any underlying medical conditions or are taking medications.

Q: Can I grow my own purple leaf plants and rosella flowers to make functional beverages?

A: Yes, purple leaf plants (Ruellia tuberosa L.) and rosella flowers (Hibiscus sabdariffa L.) can be grown in a variety of environments, including indoor gardens and outdoor plots. However, it is recommended to consult with a gardening expert or a healthcare professional before attempting to grow these plants, as they may require specific care and handling.

Q: How can I store and preserve functional beverages made from purple leaf extract and rosella flower extract?

A: Functional beverages made from purple leaf extract and rosella flower extract can be stored in a cool, dry place, away from direct sunlight and heat sources. It is recommended to consume these beverages within a few days of opening, as they may lose their potency and flavor over time.