Czech J. Food Sci., 2010, 28(4):275-279 | DOI: 10.17221/132/2010-CJFS

Antimicrobial and antioxidant properties of phenolic acids alkyl esters

Roman Merkl, Iveta Hrádková, Vladimír Filip, Jan ©midrkal
Department of Dairy and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

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

Published: August 31, 2010  Show citation

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Merkl R, Hrádková I, Filip V, ©midrkal J. Antimicrobial and antioxidant properties of phenolic acids alkyl esters. CAAS Agricultural Journals. 2010;28(4):275-279. doi: 10.17221/132/2010-CJFS.
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