Article Publish Status: FREE
Abstract Title:

Phenolic Compounds in Extracts of(Cranberry Hibiscus) and Their Antioxidant and Antibacterial Properties.

Abstract Source:

Molecules. 2020 Sep 12 ;25(18). Epub 2020 Sep 12. PMID: 32932699

Abstract Author(s):

Jae Il Lyu, Jaihyunk Ryu, Chang Hyun Jin, Dong-Gun Kim, Jung Min Kim, Kyoung-Sun Seo, Jin-Baek Kim, Sang Hoon Kim, Joon-Woo Ahn, Si-Yong Kang, Soon-Jae Kwon

Article Affiliation:

Jae Il Lyu


Hibiscus species are rich in phenolic compounds and have been traditionally used for improving human health through their bioactive activities. The present study investigated the phenolic compounds of leaf extracts from 18 differentaccessions and evaluated their biofunctional properties, focusing on antioxidant and antibacterial activity. The most abundant phenolic compound inwas caffeic acid, with levels ranging from 14.95 to 42.93 mg/100 g. The antioxidant activity measured by the ABTS assay allowed the accessions to be classified into two groups: a high activity group with red leaf varieties (74.71-84.02%) and a relatively low activity group with green leaf varieties (57.47-65.94%). The antioxidant activity was significantly correlated with TAC (0.933), Dp3-Sam (0.932), Dp3-Glu (0.924), and Cy3-Sam (0.913) contents (<0.001). Thephenolic extracts exhibited antibacterial activity against two bacteria, with zones of inhibition between 12.00 and 13.67 mm (), and 10.67 and 13.33 mm (). All accessions exhibited a basal antibacterial activity level (12 mm) against the Gram-positive, with PI500758 and PI500764 exhibiting increased antibacterial activity (13.67 mm), but they exhibited a more dynamic antibacterial activity level against the Gram-negative.

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