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

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

Russian Journal of General Chemistry ◽

10.1134/s1070363217120477 ◽

2017 ◽

Vol 87 (12) ◽

pp. 3017-3022 ◽

Cited By ~ 1

Author(s):

V. Anil ◽

B. Shankar ◽

G. Bharath ◽

P. Jalapathi

Keyword(s):

Antimicrobial Activity ◽

Phenol Derivatives

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SCREENING AND CHARACTERISTIC STUDY OF ANTIMICROBIAL ACTINOMYCETES FROM NEAR-BY SOIL OF MEDICINAL PLANTS

International Journal of Pharmacy and Pharmaceutical Sciences ◽

10.22159/ijpps.2018v10i11.29068 ◽

2018 ◽

Vol 10 (11) ◽

pp. 66

Author(s):

Ram Darshit ◽

Dr. Devang Pandya

Keyword(s):

Antimicrobial Activity ◽

Medicinal Plants ◽

Antimicrobial Compounds ◽

Morphological Examination ◽

Primary Screening ◽

Isolation And Characterization ◽

Characterization Study ◽

Plant Area ◽

Test Organisms ◽

Layer Chromatography

Objective: Isolation and characterization study of actinomycetes from soil near medicinal plants in saurashtra region of Gujarat which can produce antimicrobial compounds.Methods: Present study 11 different medicinal plants 3 regions of saurashtra selected. Microflora part of soil was used. Different media used for isolation. Microscopic methods used for Study of colony characteristics, arial and vegetative mycelium color and morphological examination of isolates. Primary screening was done by using cross streak method while for secondary screening well diffusion techniques with thin layer chromatography and bioautography. Antimicrobial activity of most potent isolates check against test organisms. Different biochemical methods used for characterization of the most active isolate.Results: It was found that out of 66 actinomycetes isolates 45 (68.2 %) actinomycetes isolates were showing activity against test microbes. In the primary screening, 15 actinomycets isolates showed good antimicrobial activity. Out of these 15 actinomycetes isolates 5 isolates GOS1, JOS1, GOS3, GTF1 and JTF1 showing a broad spectrum of activity against microorganisms. It was found that out of this 5 isolates GOS1 was most potent antagonistic actinomycetes. Characterizations, as well as optimization studies of actinomycetes, isolates GOS1 which may use to produce new and useful antimicrobial compounds and other metabolites.Conclusion: It was concluded that actinomycetes isolates from different soil samples nearby medicinal plant area of saurashtra region are a good source to produce many useful antimicrobial compounds and other metabolites.

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Understanding the Significance of Microwave Radiation for the Graft Copolymerization of Acrylamide on Carboxymethyl Xanthan Gum

Current Microwave Chemistry ◽

10.2174/2213335606666190307162901 ◽

2019 ◽

Vol 6 (1) ◽

pp. 13-22 ◽

Cited By ~ 1

Author(s):

Hemant R. Badwaik ◽

Amit Alexander ◽

Kalyani Sakure

Keyword(s):

Antimicrobial Activity ◽

Reaction Time ◽

Xanthan Gum ◽

Graft Copolymerization ◽

Vital Role ◽

Hydroxyl Group ◽

Ammonium Persulphate ◽

Short Reaction Time ◽

Microwave Assisted ◽

Characterization Study

Background: Nowadays, microwave assisted techniques are becoming popular ecofriendly approaches in Green Chemistry. However, to date, no study has reported the microwave assisted graft copolymerization of acrylamide on carboxymethyl xanthan gum backbone. Objective: The objective of this study was to study the effect of microwave radiations on graft copolymerization of acrylamide on carboxymethyl xanthan gum. Methods: Carboxymethyl xanthan gum was grafted with acrylamide under microwave irradiation. The grafting process is optimized by varying the amount of carboxymethyl xanthan gum, acrylamide, ammonium persulphate, microwave power and exposure time. The graft copolymer was further characterized and evaluated for its efficacy. Results: Grafting was successfully optimized for higher grafting efficiency (92.4 %) and grafting (410.5 %) in a short reaction time of 150 s, at 40 times less concentration of ammonium persulphate. The characterization study confirmed the grafting of acrylamide on the hydroxyl group of carboxymethyl xanthan gum backbone. Conclusion: Microwave radiations play a vital role in graft copolymerization of acrylamide on carboxymethyl xanthan gum, in short reaction time, at 40 times less concentration of initiator. The synthesized graft copolymers remain nontoxic and also showed more antimicrobial activity than carboxymethyl xanthan gum.

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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