Antimicrobial activity of Hibiscus sabdariffa (L) extract on food contaminating microorganisms

Abstract

The chemical composition of hibiscus calyx extracts depends on factors such as climate, genetic variety or type of soil, so there is no homogeneity in the values reported in the literature for both its antioxidant effect and activity antimicrobial, so it is recommended to analytically characterize the calyxes under study. In Cuba, to compensate for the limited genetic diversity that exists and motivate the population towards its consumption, studies are carried out to obtain native varieties of H. sabdariffa from the Yersy variety of Mexican origin. The objective of this work was to study the antimicrobial activity and the minimum inhibitory concentration of the aqueous extract of H. sabdariffa, L of the Cuban variety Dogo against food contaminating microorganisms: S. aureus; B. subtilis; E.coli; S. enteritidis and A. niger