Nanishankar, V. Harohally and Chris, Cherita and Praveena, Bhatt and Anu Appaiah, K. A. (2017) Antiaflatoxigenic and Antimicrobial Activities of Schiff Bases of 2‑Hydroxy-4-methoxybenzaldehyde, Cinnamaldehyde, and Similar Aldehydes. Journal of Agricultural and Food Chemistry, 65. pp. 8773-8778. ISSN 0021-8561
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Abstract
2-Hydroxy-4-methoxybenzaldehyde (HMBA) is a nontoxic phenolic flavor from dietary source Decalipus
hamiltonii and Hemidesmus indicus. HMBA is an excellent antimicrobial agent with additional antiaflatoxigenic potency. On the
other hand, cinnamaldehyde from cinnamon is a widely employed flavor with significant antiaflatoxigenic activity. We have
attempted the enhancement of antiaflatoxigenic and antimicrobial properties of HMBA, cinnamaldehyde, and similar molecules
via Schiff base formation accomplished from condensation reaction with amino sugar (D-glucamine). HMBA derived Schiff bases
exhibited commendable antiaflatoxigenic activity at the concentration 0.1 mg/mL resulting in 9.6 ± 1.9% growth of Aspergillus
flavus and subsequent 91.4 ± 3.9% reduction of aflatoxin B1 with respect to control.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | aflatoxin, 2-hydroxy-4-methoxybenzaldehyde, cinnamaldehyde, Schiff base, foodborne pathogen |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 24 Organic Chemistry 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes |
| Divisions: | Food Microbiology Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 07 Feb 2019 05:29 |
| Last Modified: | 07 Feb 2019 05:29 |
| URI: | http://ir.cftri.res.in/id/eprint/13942 |
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