Preprint Article Version 1 NOT YET PEER-REVIEWED

Potential Application of Modified α-Mangostin Xanthones from Garcinia mangostana as Antibacterial Agents in Food Packaging

1
Asthagiri Herbal Research Foundation, 162A, Perungudi Industrial Estate, Perungudi, Chennai 600096, India
2
Institute of Sciences of Food Productions, CNR-ISPA, Lecce, Italy
3
Department of Biology, Chemistry and Environmental Sciences, American University of Sharjah, P.O. Box 26666, Sharjah, United Arab Emirates
Version 1 : Received: 1 August 2016 / Approved: 2 August 2016 / Online: 2 August 2016 (09:02:09 CEST)

How to cite: Narasimhan, S.; Maheshwaran, S.; Poltronieri, P.; Abu-Yousef, I.; Majdalawieh, A.; Rethavathi, J.; Das, P. Potential Application of Modified α-Mangostin Xanthones from Garcinia mangostana as Antibacterial Agents in Food Packaging. Preprints 2016, 2016080013 (doi: 10.20944/preprints201608.0013.v1). Narasimhan, S.; Maheshwaran, S.; Poltronieri, P.; Abu-Yousef, I.; Majdalawieh, A.; Rethavathi, J.; Das, P. Potential Application of Modified α-Mangostin Xanthones from Garcinia mangostana as Antibacterial Agents in Food Packaging. Preprints 2016, 2016080013 (doi: 10.20944/preprints201608.0013.v1).

Abstract

The microbial contamination in food packaging have been a major concern that paved the way for the search for natural based new anti-microbial agents, such as modified α-mangostin. In the present work, twelve synthetic analogs were obtained via semi-synthetic modification of α-mangostin by Ritter reaction, reduction by palladium-carbon (Pd-C), alkylation, and acetylation. The evaluation of the anti-microbial potential of the synthetic analogs showed higher therapeutic value than the parent molecule. The anti-microbial studies proved that I E showed higher antibacterial activity whereas I I showed most significant antifungal activity. Due to their microbial properties, modified α-mangostin can be utilized as active anti-microbial agents in food packaging.

Subject Areas

α-mangostin; antibacterial; antifungal; food packaging; semi-synthetic modification

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