Abstract

IN-VITRO ANTI-STAPHYLOCOCAL COMPARISON ACTIVITY OF APPLE (PYRUS MALUS L.) FRUIT JUICES AND RED ROSELLE (HIBISCUS SABDARIFFA L.) CALYX DECOCTION

Sri Agung Fitri Kusuma*, Danni Ramdhani, Asep Nurrahman Yulianto, Ana Indrayati

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Abstract

Objective: The antibacterial activities of aqueous extracts of apple (Pyrus Malus L.) fruit juices and red roselle (Hibiscus Sabdariffa L.) calyx decoction against Staphylococcus aureus were investigated. Methods: The correlation between bioactive components of plant extracts and inhibitory activity was investigated in vitro using a microdilution method. Their antibacterial potency was compared by determining minimum inhibitory concentration (MIC) values of the both samples. Total antibacterial metabolites content was extracted by a maceration method and used for phytochemical assay. Results: The roselle decoct showed significant antibacterial activity with low susceptibility MIC at the range of 3.9- 7.81 μg/mL and 250–500 μg/mL for the apple juices. Alkaloids, flavonoid, polyphenols, tannins and quinones were found in the roselle decoct. Meanwhile, detected secondary metabolites found in the apple juices was saponin, flavonoids, tannins and steroids. Conclusion: The infections caused by S. aureus can be developed as alternative novel herbal formulations with rich bioactive compounds from roselle decoct.

Keywords: Pyrus Malus L., Hibiscus Sabdariffa L., juices, decoct, Staphylococcus aureus.