Comprehensive analysis of antioxidant and antibacterial activities of water and methanol extracts of Hibiscus flower

IF 3.7 3区 综合性期刊 Q1 MULTIDISCIPLINARY SCIENCES
Hesham Hussein Rassem , Mohd Hairul Bin Khamidun , Umi Fazara Md Ali , Tony Hadibarata , Nabeel Abdullah Alrabie
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Abstract

This study provides a comprehensive investigation into the antioxidant and antibacterial properties of Hibiscus flower extracts, highlighting their potential for future applications in functional foods. The research addressed key challenges by employing a multi-faceted approach, including four distinct methods for evaluating antioxidant potential: DPPH and FRAP assays, reducing power, and chelating ability of Fe ions. Total phenolic content was quantified using the Folin–Ciocalteu method, while tannins and flavonoids were assessed via vanillin–HCl and aluminum chloride assays. Additional analyses included spectrophotometric measurement of total flavonols and anthocyanins. Antibacterial activity was determined using a modified agar disk diffusion method, with results indicating significant inhibition of Salmonella typhimurium and Staphylococcus aureus by both aqueous and methanolic extracts. Colorimetric analysis revealed a reduction in chroma and hue angles, while FTIR spectroscopy identified key functional groups, such as suberin, lipids, and polysaccharides. Notably, the antioxidant efficacy varied depending on the solvent used, with aqueous extracts showing higher total phenolic content (4325.12 mg GAE/100 g) compared to methanolic extracts (3487.05 mg GAE/100 g). The study concludes that Hibiscus flower extracts, rich in antioxidants like tannins and anthocyanins, possess significant potential for use as natural preservatives and colorants in food products, supporting their role in developing novel functional foods.
芙蓉花水提取物和甲醇提取物的抗氧化和抗菌活性综合分析
本研究对芙蓉花提取物的抗氧化和抗菌特性进行了全面调查,突出了其未来在功能食品中的应用潜力。这项研究采用了一种多方面的方法,包括四种不同的抗氧化潜力评估方法,从而解决了一些关键难题:DPPH 和 FRAP 试验、还原力和铁离子螯合能力。总酚含量采用 Folin-Ciocalteu 法进行量化,单宁酸和类黄酮则通过香兰素-HCl 和氯化铝测定法进行评估。其他分析包括分光光度法测量总黄酮醇和花青素。使用改良琼脂盘扩散法测定了抗菌活性,结果表明水提取物和甲醇提取物对鼠伤寒沙门氏菌和金黄色葡萄球菌有明显的抑制作用。色度分析表明色度和色调角降低,而傅立叶变换红外光谱则确定了关键的功能基团,如单宁、脂类和多糖。值得注意的是,抗氧化功效因所用溶剂而异,水提取物的总酚含量(4325.12 毫克 GAE/100 克)高于甲醇提取物(3487.05 毫克 GAE/100 克)。研究得出结论,芙蓉花提取物富含单宁酸和花青素等抗氧化剂,具有在食品中用作天然防腐剂和着色剂的巨大潜力,支持其在开发新型功能食品中发挥作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of King Saud University - Science
Journal of King Saud University - Science Multidisciplinary-Multidisciplinary
CiteScore
7.20
自引率
2.60%
发文量
642
审稿时长
49 days
期刊介绍: Journal of King Saud University – Science is an official refereed publication of King Saud University and the publishing services is provided by Elsevier. It publishes peer-reviewed research articles in the fields of physics, astronomy, mathematics, statistics, chemistry, biochemistry, earth sciences, life and environmental sciences on the basis of scientific originality and interdisciplinary interest. It is devoted primarily to research papers but short communications, reviews and book reviews are also included. The editorial board and associated editors, composed of prominent scientists from around the world, are representative of the disciplines covered by the journal.
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