Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Antimicrobial and Antioxidative Effects of Roselle (Hibiscus sabdariffa L.) Flower Extract and Its Fractions on Skin Microorganisms and Oxidation

  • Published : 2007.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

Antimicrobial and antioxidative effects of 14 different herbal flower extracts on skin microorganisms and oxidation were tested in this research. Herbal flower extracts were prepared with 70% ethanol. Among the herbal flower extracts, roselle (Hibiscus sabdariffa L.) flower extract showed the highest antimicrobial activity against Staphylococcus epidermidis as determined by a paper disc method. The seventy % ethanol extract of roselle flower was fractionated by sequential hexane, chloroform, ethyl acetate, n-butanol, and water fractionation. The growth of S. epidermidis, Streptomyces collinus, Streptomyces coeruleoprunus, Salmonella enteritidis, Vibrio parahaemolyticus, and Malassezia pachydermatis was most efficiently inhibited by ethyl acetate fraction of roselle flower extract as determined by a paper disc method and growth inhibition curves. In addition, the ethyl acetate fraction, water fraction and butanol fraction showed free radical scavenging and DNA cleavage inhibition activities. These results demonstrate that roselle flowers hold antimicrobial and antioxidative activities against skin microorganisms and oxidants.

Keywords

References

  1. Eom JN, Kim JD. An empirical study on the oriental herbal cosmetic purchase behavior in women in the Metropolitan area. J. Soc. Cosmet. Scientists Korea 30: 93-102 (2004)
  2. Beom HJ. A study on the perception of acne in college female students. J. Korean Soc. Cosm. 2: 132-143 (2005)
  3. Suk KD, Lee SH, Kim KS. Growth-inhibitory effects of Cuscuta japonica Choisy's and C. australis R. Be's extracts against Propionibacterium acnes. Korean J. Pharmacogn. 35: 375-379 (2004)
  4. Wettasinghe M, Shahidi F. Scavenging of reactiveoxigen species and DPPH free radicals by extracts of borage and evening primrose meals. Food Chem. 70: 17-26 (2000) https://doi.org/10.1016/S0308-8146(99)00269-1
  5. Sawyer DT, Valentine JS. How super is superoxide? Accounts Chem. Res. 14: 393-397 (1981) https://doi.org/10.1021/ar00072a005
  6. Fridorich I. Biological effects of the superoxide radical. Arch. Biochem. Biophys. 247: 1-11 (1986) https://doi.org/10.1016/0003-9861(86)90526-6
  7. Ames BN. Dietary carcinogens and anticarcinogens. Oxygen radical and degenerative disease. Science 221: 1256-1264 (1983) https://doi.org/10.1126/science.6351251
  8. Chance B, Sies H, Boveris A. Hydroperoxide metabolism in mammalian organs. Physiol. Rev. 59: 527-605 (1979) https://doi.org/10.1152/physrev.1979.59.3.527
  9. Yu MH, Im HG, Lee HJ, Ji YJ, Lee IS. Components and their antioxidative activities of methanol extracts from sarcocarp and see of Zizyphus JuJuba var. inermis rehder. Korean J. Food Sci. Technol. 38: 128-134 (2006)
  10. Kang PS, Park KB, Eun JS, Oh SH. Antimicrobial effect of roselle (Hibiscus sabdariffa L.) petal extracts on food-borne microorganisms. Food Sci. Biotechnol. 15: 260-263 (2006)
  11. Davidson PM, Parish ME. Methods for testing the efficacy of food antimicrobials. Food Technol.-Chicago 43: 148-155 (1989)
  12. Bae JH. Antimicrobial effect of sophora angustifolia extracts on food-borne pathogens. Food Sci. Biotechnol. 14: 311-316 (2005)
  13. Blois MS. Antioxidant determination by the use of a stable free radical. Nature 26: 1198-1200 (1958)
  14. Jung SH, Jo WA, Son JH, Choi EY, Park CI, Lee IC, An BJ, Son AR, Kim SK, Kim YS, Lee JY. A study on the application of cosmetic materials and the physiological activities of Forsythia koreana Nakai. Korean J. Herbology 20: 60-68 (2005)
  15. Yagi A, Kanbara T, Morinobu N. The effect of tyrosinase inhibition for aloes. Plant Medica 3981: 517-519 (1986)
  16. Sambrook J, Russell DW. Molecular Cloning. 3th ed. CSHL Press. Cold Spring Harbor, NewYork, NY, USA. pp.1.l16-1.118 (2001)
  17. Park KB, Oh SH. Cloning and expression of a full-length glutamate decarboxylase gene from Lactobacillus plantarum. J. Food Sci. Nutr. 9: 324-329 (2004) https://doi.org/10.3746/jfn.2004.9.4.324
  18. Shiraki M, Hara Y, Osawa T, Kumon H, Nakayama T, Kawakishi S. Antioxidative and antimutagenic effects of tea flavins from black tea. Mut. Res. 323: 29-34 (1994) https://doi.org/10.1016/0165-7992(94)90041-8
  19. Ali BH, Wabel NA, Blunden G. Phytochemical, pharmacological, and toxicological aspects of Hibiscus sabdariffa L.: A Review. Phytother. Res. 19: 369-375 (2005) https://doi.org/10.1002/ptr.1628
  20. El-Shayeb NM, Mabrook SS. Utilization of some edible and medicinal plants to inhibit aflatoxin formation. Nutr. Rep. Int. 29: 273-282 (1984)
  21. Gangrade H, Mishra SH, Kaushal R. Antimicrobial activity of the oil and unsaponifiable matter ofred roselle. Indian Drugs 16: 147-148 (1979)
  22. Bonina F, Saija A, Tomaino A, Cascio RL, Rapisarda P, Dedem JC. In vitro antioxidant activity and in vivo photoprotective effect of a red orange extract. Int. J. Cosmo Sci. 20: 331-342 (1998) https://doi.org/10.1046/j.1467-2494.1998.177057.x
  23. Russo A, Longo R, Vanella A. Antioxidant activity of propolis: role of caffeic acid phenethyl ester and galangin. Fitoterapia 73: S21-S29 (2002) https://doi.org/10.1016/S0367-326X(02)00187-9
  24. Lee SE, Seong NS, Bang JK, Park CG, Sung JS, Song J. Antioxidatives activities of Korean medicinal plants. Korean J. Med. Crop Sci. 11: 127-134 (2003)
  25. Oh SI, Lee MS. Antioxidative and antimutagenic effects of Ganoderma lucidum hast extracts. Korean J. Food Nutr. 18: 54-62 (2005)
  26. Wangensteen H, Samuelsen AB, Malterud KE. Antioxidant activity in extracts from coriander. Food Chem. 88: 293-297 (2004) https://doi.org/10.1016/j.foodchem.2004.01.047
  27. Zheng W, Wang SY. Antioxidant activity and phenolic compounds in selected herbs. J. Agr. Food Chem. 49: 5165-5170 (2001) https://doi.org/10.1021/jf010697n
  28. Choi YM, Ku JB, Chang HB, Lee JS. Antioxidant activities and total phenolics of ethanol extracts from several edible mushrooms produced in Korea. Food Sci. Biotechnol. 14: 700-703 (2005)
  29. Yeo EJ, Kim KT, Han YS, Nah SY, Paik HD. Antimicrobial, anti-inflammatory, and anti-oxidative activities of Scilla scilloides (Lindl.) druce root extract. Food Sci. Biotechnol. 15: 639-642 (2006)
  30. Kanatt SR, Chander R, Sharma A. Antioxidant potential of mint (Mentha spicata L.) in radiation-processed lamb meat. Food Chem. 100: 451-458 (2007) https://doi.org/10.1016/j.foodchem.2005.09.066
  31. Tseng TH, Kao ES, Chu HY, Chou FP, Wu Lin HW, Wang CJ. Protective effects of dried flower extracts of Hibiscus sabdariffa L. against oxidative stress in rat primary hepatocytes. Food Chem. Toxicol. 35: 1159-1164 (1997) https://doi.org/10.1016/S0278-6915(97)85468-3
  32. Choi DS, Kim SJ, Jung MY. Inhibitory activity of berberine on DNA strand cleavage induced by hydrogen peroxide and cytochrome C. Biosci. Biotech. Bioch. 65: 452-455 (2001) https://doi.org/10.1271/bbb.65.452