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In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols

Singh, Jatinder Pal, Kaur, Amritpal, Singh, Narpinder, Nim, Lovedeep, Shevkani, Khetan, Kaur, Harpreet, Arora, Daljit Singh
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.65 pp. 1025-1030
Candida albicans, Escherichia coli, Klebsiella pneumoniae, Syzygium cumini, anti-infective properties, antibiotic resistance, antioxidant activity, antioxidants, caffeic acid, delphinidin, gallic acid, growth retardation, methicillin, methicillin-resistant Staphylococcus aureus, minimum inhibitory concentration, pathogens, polyphenols, quercetin, sinapic acid, virulent strains
The present study was undertaken to examine antioxidant and antimicrobial activities of jambolan fruit polyphenols against reference pathogenic strains (Staphylococcus aureus, methicillin-resistant S. aureus [MRSA], Escherichia coli, Klebsiella pneumoniae and Candida albicans) and were compared to that of polyphenol standards (gallic acid, quercetin, caffeic acid, sinapic acid and delphinidin chloride). DPPH, ABTS and FRAP assays showed that antioxidant activity for different polyphenols varied significantly (P < 0.05). Gallic acid and quercetin showed higher antioxidant activities (DPPH and ABTS) than the other standards. Jambolan fruit polyphenol extract exhibited a broad spectrum antimicrobial activity against reference pathogenic strains with a zone of inhibition and minimum inhibitory concentration in the range from 14.3 to 23.0 mm and 0.5–2.5 mg/ml, respectively. Moreover, most of the polyphenol standards inhibited the growth of pathogens used in this study.