Composition and Antibacterial Activity of (Michx.) Elliot, L. and Lindl. Leaf Extracts.

The purpose of this study was to investigate the composition of leaf extracts from , , and , and their antimicrobial activity against typical spoilage-causing and pathogenic bacteria found in meat and meat products. The highest total phenolic content (TPC) was detected in extract, followed by and extracts. The antioxidant capacity of the extracts was measured by DPPH and ABTS assays. The lowest IC values were found for extract, followed by and extracts. LC-MS and HPLC analysis revealed that and extracts contained hydroxycinnamic acid derivatives and flavonoids (mainly flavonols). Hydroxycinnamic acid derivatives were detected in the extract, as well as flavonols, ellagitannins, and iridoids. The antibacterial activity of the plant extracts was tested against Gram-negative bacteria (, , , , , ) and Gram-positive bacteria (, , , , ) using the microculture method. The extracts acted as bacteriostatic agents, decreasing the growth rate (µ) and extending the lag phase (t). showed most potent antibacterial activity, as confirmed by principal component analysis (PCA).