Antimicrobial activity of anethole and related compounds from aniseed

The antimicrobial activities of anethole, anisic acid, and eugenol characterized from aniseed were tested against 18 organisms including both bacteria and yeasts. As far as their minimum inhibitory concentration (MIC) values were compared, they are nearly comparable but act in different ways. For ex...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2008-01, Vol.88 (2), p.242-247
Main Authors: Kubo, Isao, Fujita, Ken-ichi, Nihei, Ken-ichi
Format: Article
Language:English
Subjects:
Acids
anethole
anise
aniseed
anisic acid
antibacterial properties
antifungal properties
antimicrobial activity
bioassays
Biological and medical sciences
Crop science
essential oils
eugenol
Feed science
Fermentation
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Pimpinella anisum
Saccharomyces cerevisiae
Seeds
Yeast
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Summary:The antimicrobial activities of anethole, anisic acid, and eugenol characterized from aniseed were tested against 18 organisms including both bacteria and yeasts. As far as their minimum inhibitory concentration (MIC) values were compared, they are nearly comparable but act in different ways. For example, anethole was noted to be effective against Saccharomyces cerevisiae with a minimum fungicidal concentration (MFC) of 200 μg mL⁻¹ but the activity was observed only when this yeast was growing on fermentable carbon sources in a hypoxic condition. On the other hand, eugenol was effective against S. cerevisiae with an MFC of 800 μg mL⁻¹ in any growing conditions. Anisic acid showed fungistatic activity against this yeast with an MIC of 400 μg mL⁻¹, but not fungicidal up to 1600 μg mL⁻¹. Copyright © 2007 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.3079