Abstract
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 3b [5,7-dihydroxy-4-trifluoromethylcoumarin] derivative was measured as 1.5 mM in Bacillus cereus, Micrococcus luteus, Listeria monocytogenes, and Staphylococcus aureus subsp. aureus; that for the 3c [7-hydroxy-4-trifluoromethylcoumarin] derivative was 1.7 mM in Enterococcus facium; and that for the 3n [dicoumarol] derivative was 1.2 mM in L. monocytogenes. These results confirmed that coumarin derivatives with CF(3) and OH substituents had enhanced antibacterial activity.