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The anthocyanin pigment extract from red rose as antibacterial agent

Saati, Elfi Anis and Pusparini, Annisa Dyah and Wachid, Mochammad and Winarsih, Sri (2018) The anthocyanin pigment extract from red rose as antibacterial agent. Malaysian Journal of Fundamental and Applied Sciences, 00 (00). pp. 184-187. ISSN 2289-599X

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Abstract

Red rose consisting of anthocyanin pigment has been used as an antibacterial agent. However, there is no study on the anthocyanin pigment extract from red rose as the antibacterial agent. The effectiveness of the antibacterial agent can be affected by the solvent extraction and the flower shelf life. Here, we report the effects of solvent extraction and red rose (Rosa hybrida L.) shelf life on the anti bacterial activity. Red rose concentrated extraction and randomized complete block design factorial was carefully used with factors of long display and solvent extraction. The extraction solvent (P) comprised of water, ethanol, and mixture of water-ethanol (1 : 1), while the red rose shelf life (M) consisted of 0, 2, 4 and 6 days. Moreover, pH, antioxidant activity and minimum bactericidal concentration (MBC) with fourvariations of concentrated concentration (100%, 50%, 25%a nd 12.5%) on Escherichia coli, Salmonella thypi, and Pseudomonas sp. were analyzed. After two days of shelf life using water as the solvent for extraction, the antioxidant activity achieved 79% at pH of 2.5. It was also demonstrated that it was able to kill all the investigated bacterias, which were Escherichia coli, Salmonella thypi, and Pseudomonas sp. with concentrated concentrations of 100%, 50% and 25%. When the concentrated concentration was 12.5%, the MBC value was constantly found to be 1.39 × 108cfu/g for Escherichia coli and 9.53 × 107cfu/g for Salmonella thypi.

Item Type: Article
Keywords: anthocyanin pigment, antibacterial, extract, red rose
Subjects: S Agriculture > SB Plant culture
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Atik Yuliawati
Date Deposited: 07 May 2018 06:15
Last Modified: 07 May 2018 06:15
URI : http://eprints.umm.ac.id/id/eprint/36613

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