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Synthesis, Spectroscopy and Antimicrobial Activity of Iron Complexes of some Smoke Flavour Compounds

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Title Synthesis, Spectroscopy and Antimicrobial Activity of Iron Complexes
of some Smoke Flavour Compounds
 
Creator Arumugam, Meyyappan
Jaisankar , P
Mukherjee, Joydeep
 
Subject Chemistry
 
Description Iron (III) complexes of some smoke flavour compounds (2-allyloxyphenol,
guaiacol, eugenol and 2-ethoxyphenol) were synthesised and characterised by
UV-Vis spectroscopy and ESI mass spectrometry. The ligand metal binding ratio
was found to be 1 : 1 by the Job plot method. Antimicrobial activity of the ligand
iron complex was determined against Bacillus subtilis, Escherichia coli,
Staphylococcus aureus and Pseudomonas aeruginosa. This activity was compared
with that of the free ligand (four smoke flavour compounds). While enhanced
antimicrobial activities of guaiacol and 2-ethoxyphenol iron complexes were
observed, this effect was, however, limited for eugenol and 2-allyloxyphenol iron
complexes. In this study, it was established for the first time that not only do
smoke flavour compounds complex with iron which could potentially retard food
spoilage, but also after complexation, some complexes attain antimicrobial
activities compared to the inactive free ligands.
 
Publisher Taylor & Francis
 
Date 2012
 
Type Article
PeerReviewed
 
Format application/pdf
 
Identifier http://www.eprints.iicb.res.in/1673/1/NATURAL_PRODUCT_RESEARCH__Volume_26___Issue_20___Pages_1942%2D1944;2012[144].pdf
Arumugam, Meyyappan and Jaisankar , P and Mukherjee, Joydeep (2012) Synthesis, Spectroscopy and Antimicrobial Activity of Iron Complexes of some Smoke Flavour Compounds. Natural Product Research, 26 (20). pp. 1942-1944. ISSN 1478-6419
 
Relation http://dx.doi.org/10.1080/14786419.2011.622277
http://www.eprints.iicb.res.in/1673/