Antibacterial and phytochemical characterization of flowers of Hibiscus rosa-sinensis L. (treat-of-venus) and Hibiscus syriacus L. (hibiscus-the-syrian)

Abstract

Hibiscus rosa-sinensis Hibiscus syriacus and edible flowers are considered and studies demonstrate the potential antibacterial against various microorganisms. This study aimed to analyze the Inhibition of Activity Intensity (IINIB) and the Bacterial Inactivation (IINAB) in vitro of alcoholic extracts of flowers of hibiscus and the relationship with the revealed polyphenols and anthocyanins. We evaluated the front antibacterial action of food interest bacteria, Staphylococcus aureus and Salmonella Enteritidis resulting in significant differences between the mean IINIB/IINAB, S. aureus being the most resistant microorganism strain to H. syriacus and S. Enteritidis was the most sensitive bacteria in both experiments. Concerning the H. rosa-sinensis was effective for both bacteria. The content of phytochemicals compounds found in plants there is a strong positive correlation with the antibacterial activity (r = 0.88), and H. rosa-sinensis obtained antibacterial power greater than H. syriacus, assuming be related to increased amount of polyphenols and anthocyanins detected at first. We conclude that the plants have bactericidal and bacteriostatic studied power may act against bacterial contamination.