The interactions between different glucosidic anthocyanins (pelargonin, cyanin, delphinin, malvin and petunin) and some organic compounds (lactic, galacturonic, tannic, phenolic and sinapic acids; pyrogallol, furfural, pectin, cellulose, hydrolitic lignin) which are present in food-stuffs were investigated at pH 3.0-4.3 and 25°C. The interactions were monitored by means of u.v.-VIS spectra and their different behaviours were highlighted by following changes in absorbance over a range of wavelengths (Dk and DA). Significant effects on absorbance were detected and are discussed in terms of the phenomenon of co-pigmentation.
Four palladium(II) complexes vz. C1, [PdCl 2 (L1)] (L1 = 3-ferrocenyl-1H-pyrazole), C2, [PdCl 2 (L2)] (L2 = 3-ferrocenylpyrazolyl-1-methylenepyridine), C3, [PdCl 2 (L3)] (L3 = 3,5-dimethylpyrazole) and C4, [PdCl 2 (L4)] (L4 = 3-phenyl-1H-pyrazole) have been successfully synthesized. The ligands as well as the complexes were characterized by 1 H NMR, IR, UV-vis, thermogravimetric analysis (TGA), cyclic voltammetry, magnetic measurements and mass spectrommetry. The antibacterial and antifungal activities of the ligands and the respective complexes were carried out using the Agar disk diffusion method on two gram positive bacteria (Staphylococcus aureus, Bacillus subtilis), two gram negative bacteria (Escherichia coli, Pseudomonas aeruginosa) and one fungal, Candida albicans.All the compounds displayed biological activity to some extent. However, L3 was more active than most of other compounds towards all the microorganisms screened. The activity was found to generally improve after coordination to palladium metal especially for ligands which do not contain a ferrocenyl moiety.
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