Claudia Grajeda-Iglesias et al.
Food chemistry, 194, 749-757 (2015-10-17)
Hibiscus sabdariffa L. is a worldwide consumed plant, principally after infusion of its dried sepals and calyces, which are usually discarded. Nevertheless, they represent a potential source of natural bioactive compounds, e.g. polyphenols, which could add value to this under-exploited