Antibacterial effect of phenyl fatty hydroxamic acids synthesized from canola oil

Abstract

Phenyl fatty hydroxamic acids (PFHAs) were synthesized in a biphasic organic/aqueous medium from canola oil and phenyl hydroxylamine (PHA). The reaction was carried out in a sealed flask, incubated in water batch shaker at 39°C for 72 h and catalyzed by immobilised lipase (Lipozyme TL IM). The products were then separated by filtration, solvent extraction followed by evaporation of the solvent. Elemental analysis, 1H NMR (hydrogen nuclear magnetic resonance) and FTIR (Fourier transform infrared) spectra showed that PFHAs were produced from the reaction of PHA and canola oil. The antibacterial activity of PFHAs dissolved in hexane were investigated against gram-positive (that is, Staphylococcus aureus) and gram-negative bacteria (that is, Escherichia coli) by the disk and well diffusion methods using Mueller-Hinton Agar (MHA). The results showed that PFHAs have high antibacterial activity and their antibacterial property on E. coli is stronger than on S. aureus. The antibacterial property of PFHAs increased with the increase in PFHAs concentration. Key words: Antibacterial activity, phenyl fatty hydroxamic acids, canola oil, enzymatic reaction.