Table 2.
Comparison of the antibacterial properties of 7 polyphenols determined at 1 g L−1 and 4 mmol.L−1 against E. coli ATCC25922.
| Shortened InChikey ID | Polyphenol | Molecular weight (g.mol−1) | Concentration equivalent to 1 g L−1 (mmol.L−1) | BLD% (average) at 1 g L−1 | SD* | BLD% (average) at 4 mmol.L−1 | SD* |
|---|---|---|---|---|---|---|---|
| HGE | 2,4-dihydroxy-cinnamic acid | 180 | 5.55 | −7.8 | 4.0 | −11.0 | 4.7 |
| WDK | Ethyl-3,4-dihydroxy-cinnamate | 208 | 4.80 | 34.8 | 3.1 | 15.8 | 18.4 |
| HDP | 5,7-dihydroxy-4-propylcoumarin | 220 | 4.54 | −1.8 | 9.8 | 0.1 | 8.7 |
| TTY | Caffeic acid 1,1-dimethylallyl ester | 248 | 4.02 | 17.5 | 2.5 | 24.2 | 3.8 |
| CXQ | Taxifolin | 304 | 3.29 | 18.1 | 3.1 | 11.4 | 5.3 |
| CWV | Chlorogenic acid | 354 | 2.82 | −4.2 | 1.1 | −15.3 | 5.9 |
| YDD | (-)-Chicoric acid | 474 | 2.11 | −17.1 | 6.1 | −3.0 | 3.8 |
*
SD is the standard deviation determined from triplicates.