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Open AccessArticle

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

1
Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongup 56212, Korea
2
Department of Life-Resources, Graduate School, Sunchon National University, Suncheon 57922, Korea
3
Division of Plant Biotechnology, College of Agriculture and Life Science, Chonnam National University, Gwangju 61186, Korea
4
Jangheung Research Institute for Mushroom Industry, Jangheung 59338, Korea
5
Department of Horticulture, College of Industrial Sciences, Kongju National University, Yesan, Chungnam Province 32439, Korea
*
Author to whom correspondence should be addressed.
Academic Editor: Raffaele Pezzani
Molecules 2020, 25(18), 4190; https://doi.org/10.3390/molecules25184190
Received: 14 August 2020 / Revised: 11 September 2020 / Accepted: 11 September 2020 / Published: 12 September 2020
(This article belongs to the Special Issue Biological and Pharmacological Activity of Plant Natural Compounds)
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 different H. acetosella accessions and evaluated their biofunctional properties, focusing on antioxidant and antibacterial activity. The most abundant phenolic compound in H. acetosella was 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 (p < 0.001). The H. acetosella phenolic extracts exhibited antibacterial activity against two bacteria, with zones of inhibition between 12.00 and 13.67 mm (Staphylococcus aureus), and 10.67 and 13.33 mm (Pseudomonas aeruginosa). All accessions exhibited a basal antibacterial activity level (12 mm) against the Gram-positive S. aureus, with PI500758 and PI500764 exhibiting increased antibacterial activity (13.67 mm), but they exhibited a more dynamic antibacterial activity level against the Gram-negative P. aeruginosa. View Full-Text
Keywords: Hibiscus acetosella; phenolic compound; antioxidant; antibacterial; UPLC Hibiscus acetosella; phenolic compound; antioxidant; antibacterial; UPLC
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Lyu, J.I.; Ryu, J.; Jin, C.H.; Kim, D.-G.; Kim, J.M.; Seo, K.-S.; Kim, J.-B.; Kim, S.H.; Ahn, J.-W.; Kang, S.-Y.; Kwon, S.-J. Phenolic Compounds in Extracts of Hibiscus acetosella (Cranberry Hibiscus) and Their Antioxidant and Antibacterial Properties. Molecules 2020, 25, 4190.

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