Abstract
Nine aromatic acids were tested for their antibacterial effect against Staphylococcus aureus. 3-phenylpropanoic acid was identified as the most active of the acids chosen for this bioassay. In general a 3,4-methylenedioxy substituent on the phenyl group reduces the activity against Staphylococcus aurens.
Highlights
Benzoic acid, the simplest aromatic acid is well known for its antimicrobial activity[1] and is widely used as a food preservative
Cinnamic acid derivatives have been studied for possible antibacterial and antifingal activity
The following two series of ten aromatic acids were chosen to conduct this study based on their structural relationship to benzoic, cinnamic andpiperic acid which enabled us to find out the variation ofantibacterial activity upon changing the length and saturation of the carbon chain attached to the phenyl ring
Summary
The simplest aromatic acid is well known for its antimicrobial activity[1] and is widely used as a food preservative. Cinnamic acid derivatives have been studied for possible antibacterial and antifingal activity. Ring substituted cinnamic acids2(-methoxy, -amino, -chloro, -bromo, -hydroxy) have been tested against different bacteria and fungi and the halogenated derivatives have shown the highest activity against the tested organisms. Trans-Ethyl pmethoxycinnamate3is known to inhibit in vitro, the growth of several h n g i at 10-50 kg/ 1. The effect of piperine4(the pyrrolidine amide of piperic acid) on the growth of'microorganisms has been studied and the minimum inhibitory concentration required was greater than 100 ~ g l magainst l all the tested organisms. The action of pepper on meat is scientifically explained as piperille in our inhibits the growth of fungi and bacteria. A recent study[5] laboratory indicates that the piperic acid itself shows anti-bacterial activity against StaplzyLococcus aureus
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