Hibiscus sabdariffa and Cucumis sativus are commonly employed in traditional medicine to manage various ailments, including high blood pressure. This research sought to evaluate the in vitro ACE-inhibitory effects of infusions derived from H. sabdariffa and C. sativus, along with their phytochemical profiles. Infusions were made using 10, 20, and 30 grams of each plant material in 300 ml of hot distilled water. Mixtures of the two plants were additionally prepared in 1:1, 2:1, and 1:2 ratios. ACE inhibition was assessed via a colorimetric assay. Findings revealed that the maximum inhibition achieved by H. sabdariffa and C. sativus infusions reached 88.741±0.001% and 92.180±0.001%, respectively. The combination yielding the greatest inhibition was the H. sabdariffa: C. sativus ratio of 1:2, at 96.062±0.001%, though this remained lower than that of Captopril (97.393±0.001%). Phytochemical analysis showed that H. sabdariffa infusions contained saponins and tannins, whereas C. sativus infusions possessed alkaloids, saponins, and terpenoids. The study suggests that the 1:2 ratio infusion of H. sabdariffa and C. sativus exhibited the most potent ACE inhibition and may serve as a potential functional beverage for hypertension control.
