In Vitro Antibacterial Activity of <i>Hibiscus sabdariffa</i> L. Phenolic Extract and Its In Situ Application on Shelf-Life of Beef Meat
Compounds from spices and herbs extracts are being explored as natural antibacterial additives. A plant extract used in traditional folk medicine is <i>Hibiscus sabdariffa</i> L., also known as Roselle. Therefore, the potential use of a phenolic hibiscus extract as antibacterial or natur...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/8/1080 |
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| author | Ana Selene Márquez-Rodríguez Susana Nevárez-Baca Julio César Lerma-Hernández León Raul Hernández-Ochoa Guadalupe Virginia Nevárez-Moorillon Néstor Gutiérrez-Méndez Laila Nayzzel Muñoz-Castellanos Erika Salas |
| author_facet | Ana Selene Márquez-Rodríguez Susana Nevárez-Baca Julio César Lerma-Hernández León Raul Hernández-Ochoa Guadalupe Virginia Nevárez-Moorillon Néstor Gutiérrez-Méndez Laila Nayzzel Muñoz-Castellanos Erika Salas |
| author_sort | Ana Selene Márquez-Rodríguez |
| collection | DOAJ |
| description | Compounds from spices and herbs extracts are being explored as natural antibacterial additives. A plant extract used in traditional folk medicine is <i>Hibiscus sabdariffa</i> L., also known as Roselle. Therefore, the potential use of a phenolic hibiscus extract as antibacterial or natural food preservative was analyzed in vitro and in situ. A phenolic extract was obtained from hibiscus calyces and fractionated, and then the fractions were tested against foodborne pathogen bacteria. Liquid–liquid extraction and solid-phase extraction were used to fractionate the hibiscus extract, and HPLC was employed to analyze the fractions’ phenolic composition. Minimum bactericidal concentration (MBC) and minimal inhibitory concentration (MIC) were calculated for brute hibiscus phenolic extract, each of the fractions and pure commercial phenolic compounds. Bacteria tested were <i>Escherichia coli</i>, <i>Salmonella enterica</i> serovar Typhimurium, <i>Staphylococcus aureus</i>, <i>Listeria monocytogenes</i> and <i>Bacillus cereus</i>. The fraction obtained after liquid–liquid extraction presented the best performance of MBC and MIC against the bacteria tested. Furthermore, a hibiscus ethanolic extract was employed as a natural preservative to extend the shelf-life of beef. Microbiological, color and sensory analyses were performed to the meat during the shelf-life test. The application of the phenolic hibiscus extract also showed an increase of the duration of the meat`s shelf life. |
| first_indexed | 2024-03-10T17:47:20Z |
| format | Article |
| id | doaj.art-eb8878a0f0c74181b4717edd3e6f1aac |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T17:47:20Z |
| publishDate | 2020-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-eb8878a0f0c74181b4717edd3e6f1aac2023-11-20T09:30:25ZengMDPI AGFoods2304-81582020-08-0198108010.3390/foods9081080In Vitro Antibacterial Activity of <i>Hibiscus sabdariffa</i> L. Phenolic Extract and Its In Situ Application on Shelf-Life of Beef MeatAna Selene Márquez-Rodríguez0Susana Nevárez-Baca1Julio César Lerma-Hernández2León Raul Hernández-Ochoa3Guadalupe Virginia Nevárez-Moorillon4Néstor Gutiérrez-Méndez5Laila Nayzzel Muñoz-Castellanos6Erika Salas7Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua 31125, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua 31125, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua 31125, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua 31125, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua 31125, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua 31125, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua 31125, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua 31125, MexicoCompounds from spices and herbs extracts are being explored as natural antibacterial additives. A plant extract used in traditional folk medicine is <i>Hibiscus sabdariffa</i> L., also known as Roselle. Therefore, the potential use of a phenolic hibiscus extract as antibacterial or natural food preservative was analyzed in vitro and in situ. A phenolic extract was obtained from hibiscus calyces and fractionated, and then the fractions were tested against foodborne pathogen bacteria. Liquid–liquid extraction and solid-phase extraction were used to fractionate the hibiscus extract, and HPLC was employed to analyze the fractions’ phenolic composition. Minimum bactericidal concentration (MBC) and minimal inhibitory concentration (MIC) were calculated for brute hibiscus phenolic extract, each of the fractions and pure commercial phenolic compounds. Bacteria tested were <i>Escherichia coli</i>, <i>Salmonella enterica</i> serovar Typhimurium, <i>Staphylococcus aureus</i>, <i>Listeria monocytogenes</i> and <i>Bacillus cereus</i>. The fraction obtained after liquid–liquid extraction presented the best performance of MBC and MIC against the bacteria tested. Furthermore, a hibiscus ethanolic extract was employed as a natural preservative to extend the shelf-life of beef. Microbiological, color and sensory analyses were performed to the meat during the shelf-life test. The application of the phenolic hibiscus extract also showed an increase of the duration of the meat`s shelf life.https://www.mdpi.com/2304-8158/9/8/1080phenolic compoundshibiscus flowerantimicrobialshelf-life extensionbeefmeat |
| spellingShingle | Ana Selene Márquez-Rodríguez Susana Nevárez-Baca Julio César Lerma-Hernández León Raul Hernández-Ochoa Guadalupe Virginia Nevárez-Moorillon Néstor Gutiérrez-Méndez Laila Nayzzel Muñoz-Castellanos Erika Salas In Vitro Antibacterial Activity of <i>Hibiscus sabdariffa</i> L. Phenolic Extract and Its In Situ Application on Shelf-Life of Beef Meat Foods phenolic compounds hibiscus flower antimicrobial shelf-life extension beef meat |
| title | In Vitro Antibacterial Activity of <i>Hibiscus sabdariffa</i> L. Phenolic Extract and Its In Situ Application on Shelf-Life of Beef Meat |
| title_full | In Vitro Antibacterial Activity of <i>Hibiscus sabdariffa</i> L. Phenolic Extract and Its In Situ Application on Shelf-Life of Beef Meat |
| title_fullStr | In Vitro Antibacterial Activity of <i>Hibiscus sabdariffa</i> L. Phenolic Extract and Its In Situ Application on Shelf-Life of Beef Meat |
| title_full_unstemmed | In Vitro Antibacterial Activity of <i>Hibiscus sabdariffa</i> L. Phenolic Extract and Its In Situ Application on Shelf-Life of Beef Meat |
| title_short | In Vitro Antibacterial Activity of <i>Hibiscus sabdariffa</i> L. Phenolic Extract and Its In Situ Application on Shelf-Life of Beef Meat |
| title_sort | in vitro antibacterial activity of i hibiscus sabdariffa i l phenolic extract and its in situ application on shelf life of beef meat |
| topic | phenolic compounds hibiscus flower antimicrobial shelf-life extension beef meat |
| url | https://www.mdpi.com/2304-8158/9/8/1080 |
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