In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols

Abstract The present study was undertaken to examine antioxidant and antimicrobial activities of jambolan fruit polyphenols against reference pathogenic strains ( Staphylococcus aureus, methicillin-resistant S. aureus [MRSA], Escherichia coli, Klebsiella pneumoniae and Candida albicans ) and were compared to that of polyphenol standards (gallic acid, quercetin, caffeic acid, sinapic acid and delphinidin chloride). DPPH, ABTS and FRAP assays showed that antioxidant activity for different polyphenols varied significantly ( P