Antimicrobial properties of phenolic acid alkyl esters

Eva Feldeková, Michaela Kosová, Markéta Berčíková, Miroslav Dragoun, Iveta Klojdová, Iveta Hrádková and Jan Šmidrkal
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Michaela Kosová: Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
Markéta Berčíková: Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
Miroslav Dragoun: Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
Iveta Klojdová: Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
Iveta Hrádková: Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
Jan Šmidrkal: Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2022, vol. 40, issue 6, 438-444

Abstract: The series of phenolic acid (2-, 3-, 4-monohydroxy- and 2,4-, 2,5-dihydroxy) alkyl esters (methyl, ethyl, propyl, and butyl) were prepared, and their antimicrobial activities were determined. The antimicrobial activity against the tested microorganisms Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Candida albicans and Aspergillus brasiliensis was investigated and expressed by minimum inhibitory concentration (MIC) in the range of 1.2-20 mM. The inhibitory activity of higher esters of phenolic acids was found to be higher than that of methyl esters and acids. The minimum inhibitory concentration (MIC) of tested compounds was compared with that of 4-hydroxybenzoic acid and its esters (parabens).

Keywords: phenolic acid; antioxidant properties; antimicrobial effect; parabens (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:40:y:2022:i:6:id:135-2022-cjfs

DOI: 10.17221/135/2022-CJFS

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