Kenaf (Hibiscus Cannabinus L.) is a source of raw material for fiber-based industries and paper production in Malaysia. Normally, matured kenaf can grow up to 4.3 meters in four months and produce yields from 12 tons fibers per hectare. Based on the current management practice, kenaf plant is cultivated by stages which resulting of multi-aged plots for the same growing area. Information of kena...

Hibiscus section Muenchhusia is a North American taxon with Žve species as recognized in the most recent taxonomic revision: H. coccineus, H. dasycalyx, H. grandiorus, H. laevis, and H. moscheutos. To investigate the monophyly of Hibiscus section Muenchhusia, its relationship to other Hibiscus species, and the phylogenetic relationships among its species, DNA sequence data were obtained. To in...

Acute and chronic toxicities of the water extract from calyces of Hibiscus sabdariffa were studied in male and female rats. After 14 days of a single oral administration of test substance 5,000 mg/kg body weight, measurement of the body and organ weights, necropsy and health monitoring were performed. No signs and differences of the weights or behaviour compared to the control rats were observe...

a field experiment was conducted to assess the optimum inter- and intra-row spacing on growth, yield and yield component of roselle (hibiscus sabdariffa l.) in 2014/15 cropping season at wondo genet agricultural research center experimental site (at wondo genet station). two inter-row spacing (60 and 90 cm) and three intra-row spacing (30, 60 and 90 cm) were evaluated using two varieties, wg-hi...

Hibiscus sabdariffa L. (Hs, roselle; Malvaceae) has been used traditionally as a food, in herbal drinks, in hot and cold beverages, as a flavouring agent in the food industry and as a herbal medicine. In vitro and in vivo studies as well as some clinical trials provide some evidence mostly for phytochemically poorly characterised Hs extracts. Extracts showed antibacterial, anti-oxidant, nephro-...

Chemical composition of Hibiscus drinks (Koor and Vimto varieties, commercial and traditional, infusions and syrups) was related to sensory evaluation and acceptance. Significant correlations between chemical composition and sensory perception of drinks were found (i.e. anthocyanin content and Hibiscus taste). Consumers (n=160) evaluated drink acceptability on a 9-point verbal hedonic scale. Th...