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Antibacterial Effects of Roselle Calyx Extracts and Protocatechuic Acid in Ground Beef and Apple Juice
- Chao, Che-Yi, Yin, Mei-Chin
- Foodborne pathogens & disease 2009 v.6 no.2 pp. 201-206
- Hibiscus sabdariffa, supercritical fluid extraction, ethanol, plant extracts, protocatechuic acid, antibacterial properties, minimum inhibitory concentration, natural additives, food preservatives, ground beef, apple juice, food preservation, food spoilage, Salmonella typhimurium, Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, food pathogens, bacterial contamination
- The antibacterial effects of roselle calyx aqueous and ethanol extracts and protocatechuic acid against food spoilage bacteria Salmonella typhimurium DT104, Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus were examined. Minimal inhibitory concentrations of roselle calyx aqueous and ethanol extracts and protocatechuic acid against these bacteria were in the range of 112-144, 72-96, and 24-44μg/mL, respectively. Protocatechuic acid content in roselle calyx aqueous and ethanol extracts was 2.8±0.7 and 11.9±1.2mg/g, respectively. Antibacterial activity of roselle calyx ethanol extract and protocatechuic acid was not affected by heat treatments from 25° to 75°C and 25° to 100°C, respectively. After 3 days storage at 25°C, the addition of roselle calyx extracts and protocatechuic acid exhibited dose-dependent inhibitory effects against test bacteria in ground beef and apple juice, in which the roselle calyx ethanol extract showed greater antibacterial effects than the aqueous extract. These data suggest that roselle calyx ethanol extract and protocatechuic acid might be potent agents as food additives to prevent contamination from these bacteria.