Abstract
ABSTRACTEugenol and its isomer isoeugenol are both used as flavouring agents or food additives in food products, and have both some similar biological properties. However, the difference in biological activities between eugenol and isoeugenol is rarely studied. In this study, the profiles of antioxidant, DNA-protective effects and antibacterial activities of eugenol and isoeugenol against several common foodborne pathogens were investigated and compared under various experiment conditions. Results showed that eugenol and isoeugenol had strong antioxidant activity, the protective effect against DNA damage and antibacterial activity. In addition, it was found that isoeugenol exhibited the higher biological activities mentioned above than eugenol, which was because isoeugenol had a carbon–carbon double bond closer to the benzene ring compared with eugenol. However, the specific reason needs to be further studied.
Highlights
Environmental factors can lead to food oxidation while microorganisms can result in food poisoning and food spoilage, which is one of the most important issues facing the food industry and consumers [1]
The results showed that eugenol and isoeugenol can act as most potent inhibitor of lipid peroxidation, which may be attributed to its donation of a phenolic hydrogen atom to trap chain-forming peroxy radicals that induced lipid peroxidation in lard auto-oxidation system [18]
The present results showed that eugenol and isoeugenol exhibited strong inhibitory effects against lipid peroxidation induced by peroxyl radical in lard auto-oxidation system, which may be attributable to its hydrogen-donating ability
Summary
Environmental factors can lead to food oxidation while microorganisms can result in food poisoning and food spoilage, which is one of the most important issues facing the food industry and consumers [1]. Accompanied by growing consumer interest in natural food additives, the search for effective antioxidants and antibacterial agents from natural resources as an alternative to suppress food deterioration during food processing, transportation and storage has been reinforced, due to their presenting fewer side effects than synthetic chemicals used in today’s foods [2,3]. The compound exhibited a wide variety of biological properties including antioxidant [5], antibacterial [6], anti-inflammatory [7], antitermitic and antifungal activities [8]. Its isomer isoeugenol (ISOE, 2-methoxy-4-propenyl-phenol) is found in several spices and is used as a flavouring and storage agent, exhibiting some similar biological properties [7,9,10,11]. Despite the previously described studies of eugenol and isoeugenol on diverse bioactivities, little information concerned the differences in their biological activities, even fewer studies were reported about antibacterial activity of isoeugenol against some common foodborne pathogens
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