Glucosinolates pp 249-274 | Cite as

Antimicrobial Activity of the Glucosinolates

  • Federica SaladinoEmail author
  • Keliani Bordin
  • Fernando Bittencourt Luciano
  • Mónica Fernández Franzón
  • Jordi Mañes
  • Giuseppe Meca
Reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)


The use of natural antimicrobial compounds is receiving much attention and is becoming very frequent by the importance that nowadays is given to natural resources. Natural components have been applied in several sectors such as agriculture, biomedicine and food preservation. The development of resistance to conventional antibiotic by pathogenic bacteria makes necessary to find alternative antimicrobials to eradicate these microorganisms. Many food products are perishable and require protection from spoilage to improve quality and shelf life. Numerous efforts are conducted to find safe natural alternatives to prevent microorganism growth in plants and food products, because of the consumer concern regarding synthetic pesticides and preservatives. Natural antimicrobials can be obtained from different sources including plants, animals, bacteria, algae, and fungi. Among them, glucosinolates and their derived products have been recognized for their benefits to human nutrition, plant defense, and as potent antimicrobial agents. This chapter describes the antimicrobial activity of glucosinolates and their hydrolysis products against different bacterial and fungal species, as well as the mechanism of action of these active compounds.


Glucosinolates Isothiocyanates Antifungal activity Antibacterial activity Bioactive compounds 





Allyl cyanide


Allyl isothiocyanate




Ally thiocyanate




Benzyl cyanide


Benzyl isothiocyanate






Ethyl isothiocyanate










Modified atmosphere packaging


Medium-chain triglyceride


Methyl isothiocyanate




2-Phenylethyl cyanide


Phenylethyl isothiocyanate


Phenyl isothiocyanate


Soybean oil







This research was supported by the Economy and Competitiveness Spanish Ministry (AGL2013-43194-P), by the pre-PhD program of the University of Valencia “Santiago Grisolia,” and by Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) (Process 400896/2014-1) from Brazil.


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Copyright information

© Springer International Publishing Switzerland 2017

Authors and Affiliations

  • Federica Saladino
    • 1
    Email author
  • Keliani Bordin
    • 2
  • Fernando Bittencourt Luciano
    • 2
  • Mónica Fernández Franzón
    • 1
  • Jordi Mañes
    • 1
  • Giuseppe Meca
    • 1
  1. 1.Laboratory of Food Chemistry and Toxicology, Faculty of PharmacyUniversity of ValenciaBurjassotSpain
  2. 2.School of Agricultural Sciences and Veterinary MedicinePontifícia Universidade CatólicaSão José dos PinhaisBrazil

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