Antioxidant and antibacterial activities against food pathogenic and spoilage bacteria by Hibicus sabdariffa L. (roselle) extract
Article Sidebar
Main Article Content
Abstract
Recently, natural ingredients from herb or herbal extract have received increasing attention as sources of natural antioxidants and food nutrients and additives. In this study, the antioxidant activities of the ethanol extract of Hibicus sabdariffa L. (roselle)’s calyx was screened for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, reducing power, anti-lipid peroxidation ability, and total phenolic content. The results showed that the extracts' half maximal inhibitory concentration (IC50) were 932.25 mg/L for DPPH radical-scavenging activitiy and 217.07 mg/L for anti-lipid peroxidation. Moreover, the extract's reducing power at half maximal effective concentration (EC50) value was 937.20 mg/L. The total extract phenolic content expressed as gallic acid equivalents was 6.76 µg/g dry weight. The minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the roselle extract against food pathogenic and spoilage bacteria were also studied. Among all of the tested bacterial strains, Salmonella typhimurium TISTR 292 was found to be the most sensitive showing an MIC value of 12.5mg/ml., followed by Staphylococcus aureus TISTR 118, Escherichia coli TISTR 780, Listeria innocua ATCC 33090T, Pseudomonas fluorescens TISTR 358, Leuconostoc mesenteroides subsp. mesenteroides JCM 6124T, and Lactobacillus sakei subsp. sakei JCM 1157T (25 mg/ml). An MBC value of 25 mg/ml was found against S. aureus TISTR 118 and L. innocua ATCC 33090T, while MBC values for the rest of the bacteria were found to be 50 mg/ml. The bactericidal effects of roselle that was studied by the viable count technique at different exposure times, demonstrated that S. typhimurium tested with 50 mg/ml extract was completely killed at 1 min and at 14 min. for S. aureus tested with 25 mg/ml extract. The results of the present study revealed that the roselle calyx ethanol extract presented as a source of natural antioxidant that demonstrated free radical scavenging activity, reducing power, and inhibition of lipid peroxidation, in addition to inhibit some food pathogenic and spoilage bacteria. With promising antioxidant and antibacterial properties, dried roselle calyx has potential to be developed for a natural food preservative.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Al-Hashimi, A. G. (2012). Antioxidant and antimicrobial activity of Hibiscus sabdariffa L. extract. Journal of Food Science 6: 506-511.
Bajpai, V. K., Rahman , A., Choi, U. K. Youn, .S. J. and Kang, S. C. (2007). Inhibitory parameters of the essential oil and various extracts of Metasequoia glyptostroboides Miki ex Hu to reduce food spoilage and food-borne pathogens. Food Chemistry 105:1061-1066.
Banerjee, R., Verma, A. K., Das, A. K., Rajkumar, V., Shewalkar, A, A. and Narkhede, H.P. (2012). Antioxidant effects of broccoli powder extract in goat meat nuggets. Meat Science 9:179-184.
Boligon, A. A., Pereira, R. P., Feltrin, A. C., Machado M. M., Janovik, V., Rocha, J. B. T. and Athayde, M. L. (2009). Antioxidant activities of flavonol derivatives from the leaves and stem bark of Scutia buxifolia Reiss. Bioresource Technology 100:6592-6598.
Chan, E. W. C., Lim, Y. Y. and Omar, M. (2007). Antioxidant and antibacterial activity of leaves of Etlingera species (Zingiberaceae) in Peninsular Malaysia. Food Chemistry 104:1586-1593.
Clinical Laboratory Standard Institute (2002). Method for broth dilution antifungal susceptibility testing of yeasts. Approved Standard M7-A4. Pennsylvania, USA.
Diplock, A. T. (1997). Will the good fairies please prove us that vitamin E lessens human degenerative disease?. Free Radical Research 27:511-532.
Fullerton, M., Khatiwada, J., Johnson, J. O., Davis, S. and Williams, L. L. (2011). Determination of antimicrobial activity of sorrel (Hibiscus sabdariffa) on Escherichia coli O157:H7 isolated from food, veterinary, and clinical samples. Journal of Medicinal Food 14:950-956.
Jalosińska, M., and Wilczak, J. (2009). Influence of plant extracts on the microbiological shelf life of meat products. Polish Journal of Food and Nutrition Sciences 59:303-308.
Ji, L. L., Luo, Y. M. and Yan, G. L. (2008). Studies on the antimicrobial activities of extracts from Eupatorium lindleyanum DC against food spoilage and food-borne pathogens. Food Control 19:995-1001.
Juntachote, T., Berghofer, E., Siebenhandl, S. and Bauer, F. (2007). Antioxidative effect of added dried Holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation. Food Chemistry 100:129-135.
Kahkonen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J. P., Pihlaja, K., Kujala, T. S. and Heinonen, M. (1999). Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry 47:3954-3962.
Khalaphallah, R. and Soliman, W. S. (2014). Effect of henna and roselle extracts on pathogenic bacteria. Asian Pacific Journal of Tropical Disease 4:292-296.
Leroy, F., Verluyten, J. and Vuyst, L. D. (2006). Functional meat starter cultures for improved sausage fermentation. International Journal of Food Microbiology 106:270-285.
Lin, C. C. and Liang, J. H. (2002). Effect of antioxidants on the oxidative stability of chicken breast meat in a dispersion system. Journal of Food Science 67:530-533.
Lizcano, L. J., Viloria-Bernal, M., Vicente, F., Berrueta, L. A., Gallo, B., Martínez-Cañamero, M., Ruiz-Larrea, M. B. and Ruiz-Sanz, J. I. (2012). Lipid oxidation inhibitory effects and phenolic composition of aqueous extracts from medicinal plants of Colombian Amazonia. International Journal of Molecular Sciences 13:5454-5467.
Lobo, V., Patil, A., Phatak, A. and Chandra, N. (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Reviews 4:118-126.
McCord, J. M. (2000). The evolution of free radicals and oxidative stress. The American Journal of Medicine 108:652-659.
Miliauskas, G., Venskutonis, P. R. and Van Beek, T. A. (2004). Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chemistry 85:231-237.
Nørrung, B. and Buncic, S. (2008). Microbial safety of meat in the European Union. Meat Science 78:14-24.
Nychas, G. J. (1995). Natural antimicrobials from plants, In: New methods of food preservation, Glould, G.W. (ed.) An Aspen Publishers, Maryland. pp. 49-83.
Oyaizu, M. (1986). Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition 44:307-315.
Pokorńy, J. (2007). Are natural antioxidants better-and safer-than synthetic antioxidants? European Journal of Lipid Science and Technology 109:629-642.
Prior, R. L., Wu, X. and Schaich. K. (2005). Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry 53:4290-4302.
Puupponen-Pimia, R., Nohynek, L., Meier, C., Kahkonen, M., Heinonen, M., Hopia, A. and Oksman-Caldentey, K. M. (2001). Antimicrobial properties of phenolic compounds from berries. Journal of Applied Microbiology 90:494-507.
Sakanaka, S. and Ishihara, Y. (2008). Comparison of antioxidant properties of persimmon vinegar and some other commercial vinegars in radical-scavenging assays and on lipid oxidation in tuna homogenates. Food Chemistry 107:739-744.
Sen, A. and Batra, A. (2012). Evaluation of Antimicrobial activity of different solvent extracts of medicinal plant: Melia azedarach L. International Journal of Current Pharmaceutical Research 4:67-73.
Tolulope, O. M. (2007). Cytotoxicity and antibacterial activity of methanolic extract of Hibiscus sabdariffa. Journal of Medicinal Plants Research 1:9-13.
Turantaş, F., Kilic, G. B. and Kilic, B. (2015). Ultrasound in the meat industry: general applications and decontamination efficiency. International Journal of Food Microbiology 198:59-69.
Vattem, D., Lin, Y., Labbe, R. and Shetty, K. (2004). Antimicrobial activity against select food-borne pathogens by phenolic antioxidants enriched in cranberry pomace by solid-state bioprocessing using the food grade fungus Rhizopus oligosporus. Process Biochemistry 39:1939-1946.
Verkade, E. and Kluytmans, J. (2014). Livestock-associated Staphylococcus aureus CC398: animal reservoirs and human infections. Infection, Genetics and Evolution 21: 523-530.
Wanasundara, UN. and Shahidi, F. (1998). Stabilisation of marine oils with flavonoids. Journal of Food Lipids 5:183-196.
Wang, B., Pace, R. D., Dessai, A. P., Bovel-Benjamin, A. and Philips, B. (2002). Modified extraction method for determining 2-thiobarbituric acid values in meat with increased specificity and simplicity. Journal of Food Science 67:2833-2836.
Wijekoon, M. M. J. O., Bhat, R. and Karim, A. A. (2011). Effect of extraction solvents on the phenolic compounds and antioxidant activities of bunga kantan (Etlingera elatior Jack.) inflorescence. Journal of Food Composition and Analysis 24:615-619.
Yen, G. C. and Chen, H. Y. (1995). Antioxidant activity of various tea extracts in relation to their antimutagenicity. Journal of Agricultural and Food Chemistry 43:27-32.