Antimicrobial activity of novel phenolic compounds from green pepper (Piper nigrum L.)

Pepper is known to be antibacterial. Two new phenolic compounds reported to be present in green pepper but absent in black were tested for their antib acterial activity against the foodborne pathogens, Salmonella typhimurium, Staphyloccus aureus, Bacillus cereus and Escherichia coli. The compounds 3, 4-dihydroxyphenyl ethanol glucoside (A) and 3,4-dihydroxy-6-(N-ethylamino) benzamide (B) were found to inhibit the growth of all of the four bacteria rested. Growth inhibitory action of Compound A (2.25 mmol/L) was nearly equ al to that of 4-methylcatechol (2 mmol/L) while compound B was less effecti ve (7.6 mmol/L) probably due to its unstable nature. (C) 1999 Academic Pres s.