In vitro antibacterial acticity of some aliphatic aldehydes from Olea europea L

In the present paper we report the `in vitro' activity of eight aliphatic long-chain aldehydes from olive flavor (hexanal, nonanal, (E)-2- hexenal, (E)-2-eptenal, (E)-2-octenal, (E)-2-nonenal, (E)-2-decenal and (E,E)-2,4-decadienal) against a number of standard and freshly isolated bacterial strains that may be causal agents of human intestinal and respiratory tract infections. The saturated aldehydes characterized in the present study do not exhibit significant antibacterial activity, while the K,L-unsaturated aldehydes have a broad antimicrobial spectrum and show similar activity against Gram-positive and Gram-negative microorganisms. The effectiveness of the aldehydes under investigation seems to depend not only on the presence of the K,L-double bond, but also on the chain length from the enal group and on the microorganism tested.