Synthesis and Antimicrobial Activity of Novel Substituted 4-[3-(1H-Benzimidazol-2-yl)-4-hydroxybenzyl]-2-(1H-benzimidazol-2-yl)phenol Derivatives

Edible coating gels developed from the Aloe vera plant have been used as a traditional medicine for about 3000 years. Aloe vera contains approximately 110 potentially active constituents from six different classes: chromone and its glycoside derivatives; anthraquinone and its glycoside derivatives; flavonoids; phenylpropanoids and coumarins; phenylpyrone and phenol derivatives; and phytosterols and others. Apart from medicinal uses, Aloe gels have an important role in food preservation as edible coatings. They provide an edible barrier for atmospheric gases and moisture and help to reduce the respiration and transpiration of fresh produce, which helps to preserve its postharvest quality. To date, numerous studies have been conducted on the postharvest use of Aloe vera gel. The present review article summarizes and discusses existing available information about the chemical constituents, antimicrobial activity, and food preservative characteristics of Aloe vera.

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Synthesis, Characterization, Study of antimicrobial activity and Evaluation of stability constants of Cu(II) complexes with ligands 2-(4,5dihydro-1,5-diphynyl-1H-pyrazole-3yl)phenol derivatives

International Journal of Scientific and Research Publications (IJSRP) ◽

10.29322/ijsrp.11.08.2021.p11610 ◽

2021 ◽

Vol 11 (8) ◽

pp. 63-68

Author(s):

Shweta M Patil ◽

Nirdosh Patil ◽

Parvati S G ◽

Ambika Bhusange

Keyword(s):

Antimicrobial Activity ◽

Stability Constants ◽

Phenol Derivatives ◽

Characterization Study

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Semisynthetic Phenol Derivatives Obtained from Natural Phenols: Antimicrobial Activity and Molecular Properties

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.7b04418 ◽

2017 ◽

Vol 66 (1) ◽

pp. 323-330 ◽

Cited By ~ 11

Author(s):

Patrícia Fontes Pinheiro ◽

Luciana Alves Parreira Menini ◽

Patrícia Campos Bernardes ◽

Sérgio Henriques Saraiva ◽

José Walkimar Mesquita Carneiro ◽

...

Keyword(s):

Antimicrobial Activity ◽

Molecular Properties ◽

Phenol Derivatives ◽

Natural Phenols

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5-Phenyl thiophene amino phenol derivatives: Synthesis, spectroscopic characterization, computational study and antimicrobial activity

Journal of Molecular Structure ◽

10.1016/j.molstruc.2019.01.005 ◽

2019 ◽

Vol 1182 ◽

pp. 36-46 ◽

Cited By ~ 5

Author(s):

Nevin Süleymanoğlu ◽

Reşat Ustabaş ◽

Yasemin Ünver ◽

Yelda Bingöl Alpaslan ◽

Şahin Direkel ◽

...

Keyword(s):

Antimicrobial Activity ◽

Computational Study ◽

Spectroscopic Characterization ◽

Phenol Derivatives ◽

Amino Phenol

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Antimicrobial Activity of Non-Halogenated Phenolic Compounds

Journal of Food Protection ◽

10.4315/0362-028x-44.8.623 ◽

1981 ◽

Vol 44 (8) ◽

pp. 623-632 ◽

Cited By ~ 65

Author(s):

P. M. DAVIDSON ◽

A. L. BRANDEN

Keyword(s):

Antimicrobial Activity ◽

Phenolic Compounds ◽

Microbial Growth ◽

Food Additives ◽

Phenolic Antioxidants ◽

Phenol Derivatives ◽

Naturally Occurring ◽

Control Growth ◽

Second Category ◽

Antimicrobial Effectiveness

Phenol and its non-halogenated derivatives have been used for over 100 years as antiseptics to control growth of microorganisms. Their importance in controlling microbial growth in foods, however, has been recognized only recently. Phenolic compounds important in foods may be classed conveniently into three categories. First, there are those compounds currently approved for use in foods. This group includes methyl, propyl, and heptyl esters of p-hydroxybenzoic acid. Naturally occurring phenolic derivatives comprise the second category. Simple alkyl. hydroxy- and methoxy-phenol derivatives to complex polyphenols are included in this diverse group. The third type is food additives which are antimicrobials but are currently approved for other uses. The phenolic antioxidants are the only compounds in this category which have been tested thoroughly for their antimicrobial effectiveness. Each of these classes of phenolic compounds has widely varying inhibitory powers against certain bacteria, fungi and viruses. Their mode of action has been studied but has not been elucidated fully. A review of research on the spectrum of antimicrobial activity of these compounds as well as their proposed mechanism is presented.

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Chemical Constituents, Antimicrobial Activity and Food Preservative Characteristics of Aloe vera Gel

10.20944/preprints201911.0221.v1 ◽

2019 ◽

Author(s):

İbrahim Kahramanoğlu ◽

Chuying Chen ◽

Jinyin Chen ◽

Chunpeng Wan

Keyword(s):

Antimicrobial Activity ◽

Chemical Constituents ◽

Aloe Vera ◽

Food Preservation ◽

Postharvest Quality ◽

Food Preservative ◽

Medicinal Uses ◽

Phenol Derivatives ◽

Aloe Vera Gel ◽

Available Information

Edible coating gels developed from the Aloe vera plant have been used as a traditional medicine for about 3000 years. Aloe vera contains 110 potentially active constituents from six different classes: chromone and its glycoside derivatives; anthraquinone and its glycoside derivatives; flavonoids; phenylpropanoids and coumarins; phenylpyrone and phenol derivatives; and phytosterols and others. Apart from medicinal uses, Aloe gels have an important role in food preservation as edible coatings. They provide an edible barrier for atmospheric gases and moisture, and help to reduce the respiration and transpiration of fresh produce, which helps to preserve its postharvest quality. To date, numerous studies have been conducted on the postharvest use of Aloe vera gel. The present review article summarizes and discusses existing available information about the chemical constituents, antimicrobial activity, and food preservative characteristics of Aloe vera.

Download Full-text