Santosh Kumar, S. C. and Srinivas, P. and Negi, P. S. and Bettadaiah, B. K. (2013) Antibacterial and antimutagenic activities of novel zerumbone analogues. Food Chemistry, 141. pp. 1097-1103. ISSN 0308-8146
Food Chemistry, Volume 141, Issue 2, 15 November 2013, Pages 1097-1103.pdf - Published Version
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Abstract
Zerumbone, the key constituent of Zingiber zerumbet Smith, is a very important bioactive phytochemical.
Two new compounds viz. azazerumbone 1 and azazerumbone 2 were synthesised by ZnCl2-catalysed
Beckmann rearrangement of the zerumbone oxime. The structure elucidation of these analogues of
zerumbone was carried out by 1D (1H NMR and 13C NMR) and 2D-NMR (COSY, HSQC and NOESY) spectral
analysis. Studies on the antibacterial activity established that azazerumbone 2 had better activity than
zerumbone. Among the tested bacteria, Bacillus cereus was the most sensitive and Yersinia enterocolitica
was found to be the most resistant. These compounds exhibited strong protection against sodium azide
induced mutagenicity of Salmonella typhimurium strains TA 98 and TA 1531. Azazerumbone 2 showed
better antibacterial and antimutagenic activity than azazerumbone 1. The antibacterial and antimutagenic
activities exhibited by zerumbone and its analogues demonstrate their potential for use as nutraceuticals
and in food preservation.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Zerumbone Zerumbone oxime Azazerumbone Azazerumbone Zerumbol Antibacterial action Antimutagenic activity |
| Subjects: | 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Fruit and Vegetable Technology Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Jun 2013 04:07 |
| Last Modified: | 01 Jul 2015 12:58 |
| URI: | http://ir.cftri.res.in/id/eprint/11221 |
