Antimicrobial activity of cashew apple flavor compounds

• Published in: Journal of agricultural and food chemistry Vol. 41; no. 7; pp. 1106 - 1109
• Main Authors: Muroi, Hisae, Kubo, Aya, Kubo, Isao
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.07.1993
• Subjects: Anacardium occidentale; ANACARDO; BACTERIA GRAM NEGATIVA; BACTERIA GRAM POSITIVA; BACTERIE GRAM NEGATIF; BACTERIE GRAM POSITIF; Biological and medical sciences; COMPOSE DE LA FLAVEUR; COMPUESTOS DEL SABOR; ESCHERICHIA; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; INDOL; INDOLES; NOIX DE CAJOU; PROPIEDADES ANTIMICROBIANAS; PROPRIETE ANTIMICROBIENNE; Biological properties; Apple; Dicotyledones; Indole; Angiospermae; Spermatophyta; Aroma; Antibacterial agent; Anacardiaceae; Gram negative bacteria
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf00031a018

The antimicrobial activity of the 10 most abundant flavor compounds of the cashew Anacardium occidentale (Anacardiaceae) apple has been tested. Most of them exhibited some activity against one or more of 14 microorganisms. Noticeably, (E)-2-hexenal showed activity against all of the microorganisms tested, including Gram-negative bacteria. In addition, the antibacterial activity of indole against Escherichia coli was enhanced 4-fold by combining it with a sublethal amount of (E)-2-hexenal. Furthermore, the minimum inhibitory concentration of this combination was found to be bactericidal by the time-kill curve method