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Submitted: 25 May 2017 Modified: 30 May 2017
HERDIN Record #: R04A-UPHBL-17052514093554

THE ANTIMICROBIAL ACTIVITY OF THE FLAVONOIDS FROM Brassica oleracacea Linn. f. capitata. var. rubra, FAMILY Brassicacea (RED CABBAGE).

1Rufo S. Calixtro Jr.
Faculty, College of Phramacy - UPH-Dr. Jose G. Tamayo Medical University
1.
Publication Type:
Annual Report
Title:
UPH-Dr. Jose G. Tamayo Medical University/Medical Center
Date:
2013
Page(s):
13-31
Publisher:
UPH-Dr. Jose G. Tamayo Medical University/Medical Center

Objectives

     Reversed Phase High Performance Liquid Chromatography (RP-HPLC) was utilized to characterize, quantitate and isolate he specific flavonoids present in red cabbage using appropriate flavonoid standards. Peak area values obtained in the RP-HPLC chromatogram showed that quercetin was the specific flavonoid present at a concentration of 211.13 ug/mL. Paper Disk Diffusion ssay of the isolated quercetin (211.13 ug / ml) exhibited significant antibacterial actions against Staphylococcus aureus and Escherichia coli isolates. The Minimum Inhibitory Concentration (MIC) and the Minimum Bcatericidal Concentration (MBC) of the isolated quercetin against Eschericia coli were both 52.8 ug / ml. For Staphylococcus aureus, the lowest concentration of the isolated quercetin that exerted oth inhibitory and killing action against it was 105.5 ug / mL. The quercetin isolated from red cabbage had similar antibacteria activity with the tetracycline (30ug / mL) antibiotic standard.

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