This study aimed to analyze the physicochemical parameters variation of the homemade hibiscus drink (Hibiscus sabdariffa) after contact with the oral cavity. The study took place from October 2010 to March 2012 at the Félix Houphouët Boigny University in Cocody, Côte d'Ivoire. The procedures were carried out at the Laboratory of Analytical Chemistry and Bromatology of the Training and Research Unit in Pharmaceutical and Biological Sciences, the Biochemistry Laboratory of the Emergency Medical Aid Service and the National Laboratory of Public Health (LNSP). Potential hydrogen (pH), acidity, calcium, phosphorus and sugar were the analyzed variables. The pH in drink discharges does not vary over time. Drink discharges have, over time, lower calcium and higher phosphorus content than the starting drink.Hibiscus drink would have an acid generating effect on the tooth, but its high concentration of calcium and phosphorus would counterbalance this effect and could protect teeth against demineralization.