Antimicrobial Activity of Novel Phenolic Compounds from Green Pepper (Piper nigrumL.)

Pepper is known to be antibacterial. Two new phenolic compounds reported to be present in green pepper but absent in black, were tested for their antibacterial activity against the foodborne pathogens, Salmonella typhimurium, Staphyloccus aureus, Bacillus cereus andEscherichia coli. The compounds 3,...

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Bibliographic Details
Published in:Food science & technology 1999-01, Vol.32 (2), p.121-123
Main Authors: Pradhan, K.J., Variyar, P.S., Bandekar, J.R.
Format: Article
Language:English
Subjects:
antimicrobial properties
Bacillus cereus
Biological and medical sciences
dosage
efficacy
Escherichia coli
General pharmacology
growth
inhibition
Medical sciences
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
phenolic compounds
Piper nigrum
Salmonella typhimurium
Staphylococcus aureus
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Summary:Pepper is known to be antibacterial. Two new phenolic compounds reported to be present in green pepper but absent in black, were tested for their antibacterial activity against the foodborne pathogens, Salmonella typhimurium, Staphyloccus aureus, Bacillus cereus andEscherichia coli. The compounds 3,4-dihydroxyphenyl ethanol glucoside (A) and 3,4-dihydroxy-6-(N-ethylamino) benzamide (B) were found to inhibit the growth of all of the four bacteria tested. Growth inhibitory action of Compound A (2.25 mmol/L) was nearly equal to that of 4-methylcatechol (2 mmol/L), while compound B was less effective (7.6 mmol/L) probably due to its unstable nature.
ISSN:0023-6438
1096-1127
DOI:10.1006/fstl.1998.0508