In-vitro antibacterial activity of plant based phenolic compounds for food safety and preservation

Certain plant based natural phenolic compounds exhibit antimicrobial and antioxidant properties. These properties are known to provide health benefits by improving human health. However, their application in the area of food safety is relatively recent. Our objective was to evaluate antibacterial activity of plant derived curcumin, resveratrol, cinnamaldehyde, p-coumaric acid and coniferyl alcohol against E. coil W1485 and B. cereus, as models of common pathogenic microorganisms. Each phenolic compound was studied at four concentrations of 60 mu g/ml, 120 mu g/ml, 180 mu g/ml and 240 mu g/ml. E. coil W1485 and B. cereus were inoculated into the phosphate buffer saline (PBS) containing different levels of phenolics. Reductions in cell numbers of test cultures were enumerated by plating aliquots of diluted cultures on tryptic soy agar media and results were expressed in logio CFU/ml. Up to 5.95 log(10) CFU/ml of E. coil W1485 were reduced by resveratrol at 240 mu g/ml of concentration and 6.2 log(10) CFU/ml of B. cereus were reduced by cinnamaldehyde at 240 mu g/ml of concentration within 4 h of incubation. Resveratrol and cinnamaldehyde are promising natural antimicrobials for food safety and preservation. (C) 2015 Elsevier Ltd. All rights reserved.