Scavenging Capacity and Antibacterial Activity of Roselle Aqueous Extract and Wine Production
Keywords:
Roselle, Roselle wine, Scavenging capacity, Antibacterial activityAbstract
Roselle is an herbaceous medicinal plant where being native to Asia. The calyx of roselle action as well as its bioactive compounds and natural pigments. In this work, total phenolics, total flavonoids, scavenging capacity and antibacterial activity of roselle aqueous extract were investigated and applied as a substrate for wine production. Scavenging capacity of roselle aqueous extracts was increased dependently on dose of total phenolic compound in the extract. Roselle wine was produced and evaluated on pH, alcohol (%), total acids (%), total solids (oBrix), total viable counts of bacteria and yeast/mold for 10 days of fermentation. pH and total solids were significantly decreased from 0 day of fermentation, while alcohol, total acids and total viable counts of bacteria and yeast/mold were significantly increased until the end of process. Roselle aqueous extract at the concentration of 0.5 and 1 mg/ml inhibited the growth of Escherichia coli, Salmonella sp., Bacillus sp. and Staphylococcus aureus while wine products have no effect on antibacterial activity.
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