Synthesis and characterization of a novel proton salt of 2-amino-6-nitrobenzothiazole with 2,6-pyridinedicarboxylic acid and its metal complexes and their antimicrobial and antifungal activity studies

İlkimen, Halil; Yenikaya, Cengiz; Gülbandılar, Aysel; Sari, Musa

doi:10.1016/j.molstruc.2016.04.068

Cited by 28 publications

(14 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the high‐frequency region, the bands in the range of 3014–3097 cm −1 are attributed to the stretching vibrations of aromatic C‐H for all compounds, and the corresponding peaks in the theoretical spectrum are calculated in the range of 3170–3190 cm −1 . In HL 3 and HL 5 , the bands at 2970–2858 cm −1 are related to the stretching vibrations of aliphatic C‐H . In HL 2 and HL 4 , the bands at 1058 and 1097 cm −1 correspond to the stretching vibrations of C‐Cl, respectively.…”

Section: Resultsmentioning

confidence: 99%

Synthesis and characterization of Ni(II) complexes bearing of 2‐(1H–benzimidazol‐2‐yl)‐phenol derivatives as highly active catalysts for ethylene oligomerization

Haghverdi

Tadjarodi

Bahri‐Laleh

et al. 2017

Applied Organom Chemis

View full text Add to dashboard Cite

Novel Ni(II) complexes of 2‐(1H–benzimidazol‐2‐yl)‐phenol derivatives (HLx: x = 1–5; C1–C5) have been synthesized and characterized. In the mononuclear complexes, the ligands were coordinated as bidentate, via one imine nitrogen and the phenolate oxygen atoms. The structures of the compounds were confirmed on the basis of FT‐IR, UV–Vis, 1H‐, 13C–NMR, inductively coupled plasma and elemental analyses (C, H and N). The purity of these compounds was ascertained by melting point (m.p.) and thin‐layer chromatography. The geometry optimization and vibrational frequency calculations of the compounds were performed using Gaussian 09 program with B3LYP/TZVP level of theory. All Ni(II) complexes were activated with diethylaluminum chloride (Et2AlCl), so that C2 showed the highest activity [6600 kg mol−1 (Ni) h−1], where the ligand contains a chlorine substituent. Oligomers obtained from the complexes consist mainly of dimer and trimer, and also exhibit high selectivity for linear 1‐butene and 1‐hexene. Both the steric and electronic effects of coordinative ligands affect the catalytic activity and the properties of the catalytic products.

show abstract

Section: Resultsmentioning

confidence: 99%

Synthesis and characterization of Ni(II) complexes bearing of 2‐(1H–benzimidazol‐2‐yl)‐phenol derivatives as highly active catalysts for ethylene oligomerization

Haghverdi

Tadjarodi

Bahri‐Laleh

et al. 2017

Applied Organom Chemis

View full text Add to dashboard Cite

show abstract

“…After that, 0.01 ml of each of these liquid cultures were injected into 6 mm wells on the medium containing Müller Hilton agar (MHA) prepared previously sterile, and the petri dishes were incubated at 37°C for 24 hr. After 24 hr, the inhibition zone around the wells in each petri dish was measured (Ilkimen et al, 2016).…”

Section: Antimicrobial Activity Testsmentioning

confidence: 99%

“…Moderately sensitive (11-15 mm), +: Lowly sensitive (5-5-10 mm), −: Not sensitive (Inactive, <5.5 mm), (Ilkimen et al, 2016;Kolayli et al, 2008). Accordingly, most of the soup samples were determined to have antibacterial and antifungal activity properties.…”

Section: Antimicrobial Activity Analysismentioning

confidence: 99%

Hops ( Humulus lupulus L.): A novel ingredient in tarhana

Gülbandılar

2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

Tarhana is a highly nutritious fermented food produced using lactic acid fermentation. Tarhana, whose main composition is yogurt and wheat, is a product obtained by adding a variety of vegetables, fruits, and spices depending on geographical and cultural preferences. These substances are very rich in vitamin B, minerals, organic acids, and free amino acid content. With these properties, tarhana is of great importance especially in the nutrition of children and the elderly (Daglioglu, 2000;Gulbandilar et al., 2014;Otles et al., 2016).The Turkish Standards Institute (TS 2282) describes tarhana as the nutrients obtained by drying, grinding, and sieving after mixing, kneading, and fermenting wheat flour, wheat grits, semolina, or mixtures of these and yogurt, pepper, salt, onion, tomato, and herbal ingredients for taste and flavor. According to this standard, four types of tarhana are produced in Turkey: flour tarhana, goce tarhana, semolina tarhana, and mixed tarhana (Anonymous, 2004). Tarhana, which is generally consumed in Anatolia, the Middle East, and the Balkans, is called "Trahana" or "trahan" in Albania,

show abstract

“…Steril bir öze kullanılarak, katı besiyerinde altı milimetre çapında kuyular açılmış, daha sonra bu kuyular test bitkilerinin ekstrelerinden elde edilen çözeltiler ile doldurulmuştur. Petriler 24 saat 37°C'da inkübe edilmiş, her bir petride yer alan kuyuların etrafında görülen inhibisyon zonu ölçülmüştür (8)(9)(10) .…”

Section: Antimikrobiyal Aktivitenin Belirlenmesiunclassified

Investigation of Antimicrobial Effects of Lavender, Sage Tea, Thyme and Chamomile

İlkimen¹,

Gülbandılar²

2018

TMCD

Self Cite

View full text Add to dashboard Cite

show abstract

Synthesis and characterization of a novel proton salt of 2-amino-6-nitrobenzothiazole with 2,6-pyridinedicarboxylic acid and its metal complexes and their antimicrobial and antifungal activity studies

Cited by 28 publications

References 29 publications

Synthesis and characterization of Ni(II) complexes bearing of 2‐(1H–benzimidazol‐2‐yl)‐phenol derivatives as highly active catalysts for ethylene oligomerization

Synthesis and characterization of Ni(II) complexes bearing of 2‐(1H–benzimidazol‐2‐yl)‐phenol derivatives as highly active catalysts for ethylene oligomerization

Hops ( Humulus lupulus L.): A novel ingredient in tarhana

Investigation of Antimicrobial Effects of Lavender, Sage Tea, Thyme and Chamomile

Contact Info

Product

Resources

About