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Anti-Peroxyl Radical Quality and Antibacterial Properties of Rooibos Infusions and Their Pure Glycosylated Polyphenolic Constituents
Department of Chemistry and Centre for Catalysis Research and Innovation, University of Ottawa, Ottawa, ON K1N6N5, Canada
Department of Neuroscience, Karolinska Institutet, Swedish Medical Nanoscience Centre, S-17177 Stockholm, Sweden
Departamento de Farmacia, Facultad de Química, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile
Department of Chemistry and Biochemistry California State University Northridge, CA 91330-8262, USA
Departamento de Ciencias del Ambiente, Facultad de Química y Biología, Universidad de Santiago de Chile, USACH 9170022, Chile
Post-Harvest and Wine Technology Division, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa
Department of Food Science, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch) 7602, South Africa
* Authors to whom correspondence should be addressed.
Received: 26 July 2013; in revised form: 3 September 2013 / Accepted: 9 September 2013 / Published: 12 September 2013
Abstract: The anti-peroxyl radical quality of two aqueous rooibos infusions and solutions of their most abundant glycosylated polyphenols was evaluated using pyrogallol red and fluorescein-based oxygen radical absorbance ratios. It was observed that the artificial infusions, prepared using only the most abundant polyphenols present in rooibos and at concentrations similar to those found in the natural infusions, showed greater antioxidant quality than the latter infusions, reaching values close to those reported for tea infusions. Additionally, the antimicrobial activity of the natural and artificial infusions was assessed against three species of bacteria: Gram (+) Staphylococus epidermidis and Staphylococcus aureus and Gram (−) Escherichia coli. When compared to the natural infusions the artificial beverages did not demonstrate any bacterostatic/cidal activity, suggesting that the antibacterial activity of rooibos is related to compounds other than the glycosylated polyphenols employed in our study.
Keywords: ORAC indices; rooibos infusions; glycosylated polyphenols; bacteria; antioxidant capacity
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MDPI and ACS Style
Simpson, M.J.; Hjelmqvist, D.; López-Alarcón, C.; Karamehmedovic, N.; Minehan, T.G.; Yepremyan, A.; Salehani, B.; Lissi, E.; Joubert, E.; Udekwu, K.I.; Alarcon, E.I. Anti-Peroxyl Radical Quality and Antibacterial Properties of Rooibos Infusions and Their Pure Glycosylated Polyphenolic Constituents. Molecules 2013, 18, 11264-11280.
Simpson MJ, Hjelmqvist D, López-Alarcón C, Karamehmedovic N, Minehan TG, Yepremyan A, Salehani B, Lissi E, Joubert E, Udekwu KI, Alarcon EI. Anti-Peroxyl Radical Quality and Antibacterial Properties of Rooibos Infusions and Their Pure Glycosylated Polyphenolic Constituents. Molecules. 2013; 18(9):11264-11280.
Simpson, Madeline J.; Hjelmqvist, Daisy; López-Alarcón, Camilo; Karamehmedovic, Nadja; Minehan, Thomas G.; Yepremyan, Akop; Salehani, Baback; Lissi, Eduardo; Joubert, Elizabeth; Udekwu, Klas I.; Alarcon, Emilio I. 2013. "Anti-Peroxyl Radical Quality and Antibacterial Properties of Rooibos Infusions and Their Pure Glycosylated Polyphenolic Constituents." Molecules 18, no. 9: 11264-11280.