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Bulletin of the Chemical Society of Ethiopia

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ANTI-FUNGAL ACTIVITIES OF m-IODOBENZOIC ACID AND SOME OF ITS METAL DERIVATIVES ON BREAD MUCOR

U.B. Eke*, F.O. Nwosu, F.C. Adiatu

Abstract


The anti-fungal activities of alkali and alkaline earth metal iodobenzoates were studied. Calcium iodobenzoate exhibited the highest anti-fungal activities of 74.60% inhibition for 15 ppm while sodium iodobenzoate exhibited the least inhibition of 61.64%. An optimum concentration of all the metal complexes for inhibition was found to be 75 ppm. Although the use of these metals complexes as food preservatives may only be fungi-static and not fungi-toxic, their use in bread preparation might extend the shelf life of bread from 24 hours to 96 hours.

KEY WORDS: Anti-fungal activities, Alkali metal iodobenzoates, Alkaline earth metal iodobenzoates, m-Iodobenzoic acid, Bread mucor


Bull. Chem. Soc. Ethiop. 2005, 19(2), 301-306.



http://dx.doi.org/10.4314/bcse.v19i2.21136
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