Quality, cytogenetic biochemical and histochemical evaluations of traditional and commercial hibiscus drink. [electronic resource].

Includes references.

In this research. several physical and chemical properties were identified for both traditional and commercial hibiscus drink samples stored at 4°C for six months. Color, pigment, tannin contribution and anthocyanin analyses were done monthly. Traditional and commercial hibiscus drinks were ingested into mice to evaluate its influences on chromosomal aberrations and biochemical contents (glucose content, GOT and GPT). Also, the influence of these drinks on histochemical and histopathological in the liver of mice was evaluated. Statistical analyses of obtained results of studied properties revealed that the effects of storage time on L*, a" b" C*, H*, 81, polymeric color, color density and total anthocyanin were found to be high correlation coefficient in commercial drink. The decrease in the amount of total anthocyanin which gives original color to refrigerated hibiscus drink was 5.37% in traditional hibiscus drink and 96.22% in the commercial drink. The results show that the commercial hibiscus drink caused a highly significant increase in structural chromosomal aberrations more than the traditional drink. GOT and GPT activity and glucose content in both plasma and liver were also more stimulated by commercial drink.

Summary in Arabic.

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