Table 3.

Effect of the selected phytochemicals/derivatives on the surface tension parameters and hydrophobicity of E. coli, S. aureus, and E. hirae.

		Surface Tension Parameters (mJ m−2)												Hydrophobicity (mJ m−2)
		${\mathsf{\gamma }}_{\mathrm{s}}^{\mathrm{LW}}$			${\mathsf{\gamma }}_{\mathrm{s}}^{\mathrm{AB}}$			${\mathsf{\gamma }}_{\mathrm{s}}^{+}$			${\mathsf{\gamma }}_{\mathrm{s}}^{-}$			$∆{\mathrm{G}}_{\mathrm{sws}}^{}{}^{\mathrm{TOT}}$
E. coli	Control (water)	33.43	±	1.98	13.74	±	3.65	1.03	±	0.52	48.78	±	3.08	28.98	±	4.49
	Control (DMSO)	31.99	±	1.36	15.78	±	1.99	1.26	±	0.32	50.11	±	4.16	29.91	±	4.98
	Cinnamic acid	29.67	±	3.33	21.63	±	1.76	2.45	±	0.34	47.81	±	1.49	24.65	±	1.64
	Cinnamaldehyde	32.96	±	0.61	12.78	±	2.02	0.92	±	0.27	45.02	±	3.13	24.84	±	3.73
	Hydrocinnamic acid	30.48	±	1.04	19.14	±	2.34	1.95	±	0.49	47.63	±	1.14	25.69	±	2.90
	α-Methylhydrocinnamic acid	28.55	±	1.19	24.40	±	1.86 **	3.00	±	0.45 *	49.87	±	0.68	25.75	±	0.80
	α-Methylcinnamic acid	21.91	±	4.42 ***	31.60	±	4.80 ***	5.51	±	1.76 ***	46.42	±	1.86	19.08	±	4.13 **
S. aureus	Control (water)	35.26	±	1.18	18.01	±	2.09	1.71	±	0.52	48.68	±	4.23	25.80	±	5.62
	Control (DMSO)	36.24	±	1.19	17.56	±	0.68	1.58	±	0.09	48.92	±	4.14	25.80	±	4.73
	Cinnamic acid	34.79	±	1.73	19.35	±	0.75	1.83	±	0.14	51.07	±	0.66	27.94	±	1.31
	Cinnamaldehyde	35.70	±	0.52	17.25	±	3.06	1.51	±	0.51	50.19	±	2.08	27.76	±	3.06
	Hydrocinnamic acid	34.36	±	1.55	19.60	±	1.25	1.89	±	0.14	50.79	±	3.03	27.62	±	3.05
	α-Methylhydrocinnamic acid	34.49	±	2.20	16.93	±	0.90	1.34	±	0.09	53.59	±	2.47	32.40	±	3.09
	α-Methylcinnamic acid	35.82	±	1.04	16.68	±	1.09	1.32	±	0.18	52.98	±	1.21	31.34	±	2.18
E. hirae	Control (water)	35.65	±	1.77	13.20	±	2.62	0.86	±	0.33	52.45	±	2.79	32.88	±	3.80
	Control (DMSO)	33.93	±	0.59	17.72	±	2.40	1.52	±	0.52	53.02	±	3.10	31.58	±	4.83
	Cinnamic acid	32.26	±	2.25	20.96	±	1.62	2.15	±	0.34	51.38	±	1.27	28.31	±	1.34
	Cinnamaldehyde	33.02	±	1.72	20.03	±	3.58	2.00	±	0.75	51.64	±	2.64	28.94	±	4.11
	Hydrocinnamic acid	30.61	±	1.70	22.87	±	2.29	2.61	±	0.46	50.25	±	1.73	26.48	±	1.76
	α-Methylhydrocinnamic acid	33.15	±	0.50	18.76	±	2.37	1.69	±	0.50	53.41	±	3.69	31.70	±	5.47
	α-Methylcinnamic acid	34.33	±	2.72	17.22	±	2.81	1.41	±	0.40	53.17	±	2.43	31.75	±	3.02

Statistically significant values (* p < 0.05; ** p < 0.01;*** p < 0.001) when compared to the control of DMSO are highlighted in bold. Bacteria were exposed to the phytochemicals/derivatives concentrations presented in Table 1. Values are mean ± SD.