Antibacterial activity and mechanism of pinoresinol from Cinnamomum Camphora leaves against food-related bacteria

Pinoresinol from the leaves of Cinnamomum camphora used as a model natural compound was extracted and isolated. The chemical characterization of the compound was confirmed using UV, IR, MS, H NMR and C HMR. The purity of the compound (86%) was determined using HPLC technique and it was used for further experiments. Its antibacterial activities against five food-related bacteria (Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus,...