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Antibacterial effects of roselle calyx extracts and protocatechuic acid in ground beef and apple juice.
Foodborne Pathog Dis. 2009 Mar; 6(2):201-6.FP

Abstract

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 24-44 microg/mL, respectively. Protocatechuic acid content in roselle calyx aqueous and ethanol extracts was 2.8 +/- 0.7 and 11.9 +/- 1.2 mg/g, respectively. Antibacterial activity of roselle calyx ethanol extract and protocatechuic acid was not affected by heat treatments from 25 degrees to 75 degrees C and 25 degrees to 100 degrees C, respectively. After 3 days storage at 25 degrees 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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Chao CY
Department of Health and Nutrition Biotechnology, Asia University, Taichung County, Taiwan.
Yin MC
No affiliation info available

MeSH

AnimalsAnti-Bacterial AgentsBacillus cereusBeveragesCattleColony Count, MicrobialConsumer Product SafetyDose-Response Relationship, DrugDrug Resistance, BacterialEscherichia coli O157Food PreservationFood PreservativesHibiscusHot TemperatureHumansHydroxybenzoatesListeria monocytogenesMalusMeat ProductsMicrobial Sensitivity TestsPlant ExtractsSalmonella typhimuriumStaphylococcus aureus

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19099360

Citation

Chao, Che-Yi, and Mei-Chin Yin. "Antibacterial Effects of Roselle Calyx Extracts and Protocatechuic Acid in Ground Beef and Apple Juice." Foodborne Pathogens and Disease, vol. 6, no. 2, 2009, pp. 201-6.
Chao CY, Yin MC. Antibacterial effects of roselle calyx extracts and protocatechuic acid in ground beef and apple juice. Foodborne Pathog Dis. 2009;6(2):201-6.
Chao, C. Y., & Yin, M. C. (2009). Antibacterial effects of roselle calyx extracts and protocatechuic acid in ground beef and apple juice. Foodborne Pathogens and Disease, 6(2), 201-6. https://doi.org/10.1089/fpd.2008.0187
Chao CY, Yin MC. Antibacterial Effects of Roselle Calyx Extracts and Protocatechuic Acid in Ground Beef and Apple Juice. Foodborne Pathog Dis. 2009;6(2):201-6. PubMed PMID: 19099360.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antibacterial effects of roselle calyx extracts and protocatechuic acid in ground beef and apple juice. AU - Chao,Che-Yi, AU - Yin,Mei-Chin, PY - 2008/12/23/entrez PY - 2008/12/23/pubmed PY - 2009/6/3/medline SP - 201 EP - 6 JF - Foodborne pathogens and disease JO - Foodborne Pathog Dis VL - 6 IS - 2 N2 - 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 24-44 microg/mL, respectively. Protocatechuic acid content in roselle calyx aqueous and ethanol extracts was 2.8 +/- 0.7 and 11.9 +/- 1.2 mg/g, respectively. Antibacterial activity of roselle calyx ethanol extract and protocatechuic acid was not affected by heat treatments from 25 degrees to 75 degrees C and 25 degrees to 100 degrees C, respectively. After 3 days storage at 25 degrees 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. SN - 1556-7125 UR - https://www.unboundmedicine.com/medline/citation/19099360/Antibacterial_effects_of_roselle_calyx_extracts_and_protocatechuic_acid_in_ground_beef_and_apple_juice_ DB - PRIME DP - Unbound Medicine ER -