Evaluation of Antibacterial Activity of 3-butenyl, 4-pentenyl, 2-phenylethyl, and Benzyl Isothiocyanate in Brassica Vegetables

J Food Sci. 2010 Sep;75(7):M412-6. doi: 10.1111/j.1750-3841.2010.01725.x.


This study investigated antibacterial activities of 4 isothiocyanates (3-butenyl, 4-phentenyl, 2-phenylethyl, and benzyl isothiocyanate) against 4 Gram-positive bacteria (Bacillus cereus, Bacillus subtilis, Listeria monocytogenes, and Staphylococcus aureus) and 7 Gram-negative bacteria (Aeromonas hydrophila, Pseudomonas aeruginosa, Salmonella choleaesuis, Salmonella enterica, Serratia marcescens, Shigella sonnei, and Vibrio parahaemolyticus) by an agar disc diffusion assay. Benzyl isothiocyanate (> 90.00 mm inhibition zone diameter at 0.1 μL/mL) and 2-phenylethyl isothiocyanate (58.33 mm at 0.2 μL/mL) showed large inhibition zones especially against B. cereus. Also, 3-butenyl isothiocyanate (21.67 mm at 1.0 μL/mL) and 4-pentenyl isothiocyanate (19.67 mm at 1.0 μL/mL) displayed potent antibacterial activity against A. hydrophila. Benzyl and 2-phenylethyl isothiocyanate indicated higher activity against most of the pathogenic bacteria than 3-butenyl and 4-pentenyl isothiocyanate, and were more effective against Gram-positive bacteria than Gram-negative bacteria.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Anti-Bacterial Agents / pharmacology*
  • Brassica / chemistry*
  • Disk Diffusion Antimicrobial Tests
  • Food Preservatives / pharmacology*
  • Glucosinolates / analysis
  • Gram-Negative Bacteria / drug effects
  • Gram-Positive Bacteria / drug effects
  • Isothiocyanates / pharmacology*


  • Anti-Bacterial Agents
  • Food Preservatives
  • Glucosinolates
  • Isothiocyanates