Compounds from spices and herbs extracts are being explored as natural antibacterial additives. A plant extract used in traditional folk medicine is Hibiscus sabdariffa L., also known as Roselle. Therefore, the potential use of a phenolic hibiscus extract as antibacterial or natural food preservative was analyzed in vitro and in situ. A phenolic extract was obtained from hibiscus calyces and fractionated, and then the fractions were tested against foodborne pathogen bacteria. Liquid–liquid extraction and solid-phase extraction were used to fractionate the hibiscus extract, and HPLC was employed to analyze the fractions’ phenolic composition. Minimum bactericidal concentration (MBC) and minimal inhibitory concentration (MIC) were calculated for brute hibiscus phenolic extract, each of the fractions and pure commercial phenolic compounds. Bacteria tested were Escherichia coli, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus. The fraction obtained after liquid–liquid extraction presented the best performance of MBC and MIC against the bacteria tested. Furthermore, a hibiscus ethanolic extract was employed as a natural preservative to extend the shelf-life of beef. Microbiological, color and sensory analyses were performed to the meat during the shelf-life test. The application of the phenolic hibiscus extract also showed an increase of the duration of the meat`s shelf life.

中文翻译：

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芙蓉提取物的体外抗菌活性及其对牛肉保质期的应用。

来自香料和草药提取物的化合物正在探索作为天然抗菌添加剂。传统民间医学中使用的植物提取物是芙蓉L.，也称为Roselle。因此，在体外和原位分析了酚醛木槿提取物作为抗菌或天然食品防腐剂的潜在用途。从芙蓉花中提取酚类提取物，并进行分馏，然后测试这些馏分对食源性病原菌的抵抗力。液-液萃取和固相萃取用于分离木槿提取物，而HPLC用于分析馏分的酚类成分。计算了粗芙蓉酚提取物，每种馏分和纯商业酚类化合物的最低杀菌浓度（MBC）和最低抑菌浓度（MIC）。测试的细菌为大肠杆菌，肠炎沙门氏菌血清鼠伤寒沙门氏菌，金黄色葡萄球菌，单核细胞增生性李斯特菌和蜡状芽孢杆菌。液液萃取后得到的馏分表现出MBC和MIC对测试细菌的最佳性能。此外，木槿乙醇提取物被用作天然防腐剂以延长牛肉的保质期。在保质期测试中对肉进行了微生物学，颜色和感官分析。酚类木槿提取物的应用还显示了肉类货架期的延长。