In this study, we investigated the antibacterial activity of the coumarin component isolated from lime peel and coumarin derivatives synthesized using various techniques against eight types of food-poisoning bacteria. The minimum inhibitory concentration (MIC) for the [5,7-dihydroxy-4-trifluoromethylcoumarin] derivative was measured as 1.5 mM in and subsp. ; that for the [7-hydroxy-4-trifluoromethylcoumarin] derivative was 1.7 mM in ; and that for the [dicoumarol] derivative was 1.2 mM in . These results confirmed that coumarin derivatives with CF and OH substituents had enhanced antibacterial activity.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11351996 | PMC |
| http://dx.doi.org/10.3390/bioengineering11080752 | DOI Listing |
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