UV-C irradiated gallic acid exhibits enhanced antimicrobial activity via generation of reactive oxidative species and quinone

Qingyang Wang, Wai Fun Leong, Ryan J. Elias, Rohan V. Tikekar

Research output: Contribution to journalArticle

4 Scopus citations

Abstract

A novel light-enhanced antimicrobial treatment was developed by exposing gallic acid (GA) to UV-C light. GA (15 mM) solution was exposed to UV-C for 30 min and subsequently incubated with E. coli O157:H7 for 30 min to achieve a 3.2 ± 0.2 log CFU/mL reduction. The antimicrobial activity is affected by the irradiation duration, wavelength, and pH of solution. The addition of benzenesulfinic acid (BSA) to UV-C irradiated GA lowered (P < 0.05) its antimicrobial activity, indicating that quinones contributed to its overall antimicrobial effect. In addition, the attenuated (P < 0.05) antimicrobial activity of UV-C exposed GA in the presence of reactive oxidative species (ROS) quenchers, the generation of hydrogen peroxide, and increased levels of intracellular oxidative stress detected in E. coli O157:H7 illustrated that ROS also played a role in the antimicrobial effect of UV-C irradiated GA. UV-C irradiated GA could be applied as a novel antimicrobial in food systems.

Original languageEnglish (US)
Pages (from-to)303-312
Number of pages10
JournalFood Chemistry
Volume287
DOIs
StatePublished - Jul 30 2019

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

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