Antimicrobial and antioxidant properties of phenolic acids alkyl esters
R. Merkl, I. Hrádková, V. Filip, J. Šmidrkalhttps://doi.org/10.17221/132/2010-CJFSCitation:Merkl R., Hrádková I., Filip V., Šmidrkal J. (2010): Antimicrobial and antioxidant properties of phenolic acids alkyl esters. Czech J. Food Sci., 28: 275-279.
Some phenolic acids alkyl esters (methyl, ethyl, propyl, butyl and hexyl) and determine their antioxidant and antimicrobial activities were prepared. The antimicrobial activity against the tested microorganisms Escherichia coli DMF 7503, Bacillus cereus DMF 2001, Listeria monocytogenes DMF 5776, Fusarium culmorum DMF 0103, and Saccharomyces cerevisiae DMF 1017 was investigated and expressed by minimum inhibitory concentration (MIC) in the range of 1.2–20mM. The inhibitory activity of phenolic acids butyl esters was found to be higher than that of methyl esters (MIC below 1.25mM). The antioxidant activity of the selected phenolic acids alkyl esters was investigated by Rancimat method. The esters of 3,4-dihydroxyphenolic acids (protocatechuic and caffeic acids) exhibited higher antioxidant activities in comparison with the respective phenolic acids. The highest antioxidant activity was found in the case of caffeic alkyl esters.Keywords:
phenolic acid; antioxidant properties; antimicrobial properties