Aldehyde compounds from the fresh leaves of coriander are effective against Salmonella choleraesuis, according to researchers from the University of California, USA and Universidad Autonoma de Guadalajara, Mexico. The research showed the most effective compound, (2E)-dodecenal, was twice as potent as a commonly used medicinal antibiotic, gentamicin, against Salmonella.
Aldehyde compounds from the fresh leaves of coriander are effective against Salmonella
choleraesuis, according to researchers from the University
of California, USA and Universidad Autonoma de
Guadalajara, Mexico. The research, published in the Journal
of Agricultural and Food Chemistry, showed the most effective compound,
(2E)-dodecenal, was twice as potent as a commonly used medicinal
antibiotic, gentamicin, against Salmonella.
13 major volatile compounds were characterised by the researchers from the
fresh leaves of the coriander (Coriandrum sativum L.); (2E)-decenal,
(2E)- dodecenal, nonane, linalool, tetradecanal, (2E)-undecannal,
dodecenal, (2E)-tridecenal, octanol, undecanal, nonanal, and (2E)-hexenal.
The antibacterial activity of the individual compounds, except nonane and
tetradecanal, was tested against different bacterium.
The researchers found that all of the aldehydes tested were effective against
S. choleraesuis. (2E)-Dodecenal was the most effective against
this foodborne bacterium with the minimal bactericidal concentration (MBC) of
6.25 m g/ml (34 m M), followed by (2E)-undecenal with an MBC of 12.5 m
g/ml (74 m M). The MBC of gentamicin, an antibiotic, was 12.5 m g/ml.
"The findings could lead to expanded use of dodecenal as a tasteless
food additive to prevent foodborne illness, perhaps as a protective coating for
meats in processing plants, or even as a general purpose disinfectant to be used
in cleaning and handwashing," said Isao Kubo, one of the researchers.
The paper, 'Antibacterial activity of coriander volatile compounds against Salmonella
choleraesuis,' by I. Kubo, K-I, Fujita, A. Kubo, K-I. Nihei and T. Ogura was
published in the Journal of Agricultural and Food Chemistry (2004) 52:
3329-3332.
DOI: 10.1021/jf0354186
Contact: Isao Kubo, Department of Environmental Science, Policy and
Management, University of California, Berkeley, California 94720-3112, USA.
Email: ikubo@uclink.berkeley.edu