Research Article Synthesis of Cinnamanilide Derivatives and Their Antioxidant and Antimicrobial Activity Satish Balasaheb Nimse, 1 Dilipkumar Pal, 2 Avijit Mazumder, 3 and Rupa Mazumder 3 1 Institute for Applied Chemistry and Department of Chemistry, Hallym University, Chuncheon 24252, Republic of Korea 2 Institute of Pharmaceutical Sciences, Guru Ghasidas Vishwavidyalaya, Bilaspur, Chhattisgarh 495009, India 3 Department of Pharmaceutical Technology, Noida Institute of Engineering and Technology, Greater Noida 201306, India Correspondence should be addressed to Satish Balasaheb Nimse; satish nimse@hallym.ac.kr Received 12 October 2015; Revised 2 December 2015; Accepted 7 December 2015 Academic Editor: Artur M. S. Silva Copyright © 2015 Satish Balasaheb Nimse et al. Tis is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Te amide derivatives of cinnamic acid were synthesized and their antimicrobial and antioxidant activities were investigated. Te investigation of antimicrobial potentials of the compounds demonstrated a strong activity against 21 bacterial strains comprising Gram-positive and Gram-negative bacteria. Compounds 2a, 2b, and 3b showed strong antimicrobial activity against all microorganisms with the pMIC value ranging from 2.45 to 3.68. Compounds 2a, 3a, and 3b demonstrated strong antioxidant activity with % inhibition of the DPPH radical of 51% (±1.14), 41% (±1.01), and 50% (±1.23), respectively. Tese fndings indicate that the amide derivatives of the cinnamic acid possess strong antibacterial and antioxidant activities. 1. Introduction Discovery of simple organic compounds with the antimicro- bial and antioxidant activities is of growing concern in the food industries for their preservative properties [1, 2]. Preser- vation of industrial food containing polyunsaturated fatty acids (eicosapentaenoic (20:5-3) acid) has been a subject of growing interest, because of their importance in human nutrition. -3-Polyunsaturated fatty acids have several health benefts in cardiovascular disease, immune disorders, infam- mation, allergies, and diabetes [3]. Terefore, the develop- ment of the antimicrobial compounds that can act as food preservatives by inhibiting the growth of bacteria or fungi, including mold, is very important [4]. Apart from the bacterial deterioration, the radical asso- ciated oxidation of fatty acids is one of the most important reactions leading to a degeneration of food [5, 6]. Several com- pounds with the antioxidant activity have been used to slow down the radical associated oxidative reactions. Antioxidants are molecules that inhibit or quench free radical reactions and delay or inhibit the cellular damage [7, 8]. The butylated hydro- xyanisole (BHA), butylated hydroxytoluene (BHT), and ter- tiary butylhydroquinone (TBHQ) have been used commonly as food antioxidants. However, some of these molecules are known to possess toxic and carcinogenic side efects in animal models [9]. Terefore, the demand has increased because of questions about the long-term safety and negative consumer perception of the commonly used synthetic antioxidants BHT and BHA. Te discovery of compounds that can show both antimicrobial and antioxidant activities with no toxic efects on health is highly awaited. Due to its common occurrence in plants and its low toxic- ity [10, 11], cinnamic acid has been evaluated as an antioxidant compound [12, 13]. Moreover, the cinnamic acid derivatives are reported to possess better antimicrobial activity than cinnamic acid itself [14, 15]. In the present paper the synthesis, antimicrobial, and antioxidant activities of the amide deriva- tives of cinnamic acid are presented. 2. Materials and Methods All chemicals, solvents, and biochemical reagents were of analytical grade and purchased from commercial sources. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) was purchased from Aldrich Chemical Co. (Milwaukee, WI, USA). UV-Vis spec- tra were obtained on a Perkin-Elmer 554 double beam spec- trophotometer. Te fnal products were characterized by 1 H Hindawi Publishing Corporation Journal of Chemistry Volume 2015, Article ID 208910, 5 pages http://dx.doi.org/10.1155/2015/208910