ABSTRACT
Roselle (Hibiscus sabdariffa L.) is an edible plant used in various applications including foods. Among them, the most popular are the fleshy red calyces used for making wine, juice, jam, syrup, pudding, cakes, ice cream or tea. Roselle flower and calyces are also known for its antiseptic, diuretic, antioxidant and antimutagenic properties. In order to offer aspects related to the quality and effectiveness of the plant, its pharmacognostic, physicochemical, and phyto-chemical parameters of the chalices were realized. Moisture content was (1.11% ± 0.07%), total acidity was (21.24% ± 0.31%), alcohol extractive value was at 95% (4.5 ± 0.03). The total phenolic content was 22.18 mg/g, while the total anthocyanidin content was 6.972 mg/g of dried matter. Phytochemical screening revealed the possible presence of saponins, phenolic compounds, glycosides, aminoacids, reductants sugars, anthraquinones, and alkaloids and the absence of terpenoids.