Exploring the bioactive constituents and medicinal properties of Hibiscus cannabinus seeds: A detailed review

Abstract

Kenaf (Hibiscus cannabinus L.), a member of the Malvaceae family, is widely recognized for its economic and horticultural significance. While kenaf has historically been cultivated primarily as a fiber crop and secondarily as livestock feed, its seeds remain an underutilized resource with significant potential for food applications. As consumer demand for plant-based and nutritionally rich food products grows, kenaf seeds, which are abundant in essential nutrients and bioactive compounds, offer promising opportunities for the development of value-added food products. Despite their nutritional and functional benefits, kenaf seeds and their derived components have not been fully explored for incorporation into mainstream food systems. This review examines the potential applications of kenaf seeds in food products, drawing upon existing literature on their composition and functional properties. Key aspects covered include the nutritional value of kenaf seeds, their lipid and protein content, and their role as a source of bioactive compounds. Additionally, the review highlights specific applications such as their use in antioxidant-enriched wheat bread, as antimicrobial agents, edible flour, edible oil, and protein sources in food formulations. The discussion concludes by emphasizing the need for further research and innovation in utilizing kenaf seeds as a functional food ingredient. Exploring their full potential could contribute to the diversification of plant-based food sources and enhance the sustainability of agricultural resources.