Comparative antibacterial and antifungal effects of some phenolic compounds

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1: Microbios. 1998;93(374):43-54.

Comparative antibacterial and antifungal effects of some phenolic

compounds.

Aziz NH, Farag SE, Mousa LA, Abo-Zaid MA.

National Centre for Radiation Research and Technology, Nasr City,

Cairo, Egypt.

The antimicrobial potential of eight phenolic compounds isolated

from olive cake was tested against the growth of Escherichia coli,

Klebsiella pneumoniae, Bacillus cereus, Aspergillus flavus and

Aspergillus parasiticus. The phenolic compounds included p-hydroxy

benzoic, vanillic, caffeic, protocatechuic, syringic, and p-coumaric

acids, oleuropein and quercetin. Caffeic and protocatechuic acids

(0.3 mg/ml) inhibited the growth of E. coli and K. pneumoniae. The

same compounds apart from syringic acid (0.5 mg/ml) completely

inhibited the growth of B. cereus. Oleuropein, and p-hydroxy

benzoic, vanillic and p-coumaric acids (0.4 mg/ml) completely

inhibited the growth of E. coli, K. pneumoniae and B. cereus.

Vanillic and caffeic acids (0.2 mg/ml) completely inhibited the

growth and aflatoxin production by both A. flavus and A.

parasiticus, whereas the complete inhibition of the moulds was

attained with 0.3 mg/ml p-hydroxy benzoic, protocatechuic, syringic,

and p-coumaric acids and quercetin.

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