Synthesis, Anti-Bacterial and Anti-Oxidant Activity of Azo-Oxazolone and Their Ring Opening Azo-Benzamide Derivatives

Abstract

Aims: This article describes the controlled synthesis and characterization of azo oxazolone as multifunctional group in which contain Carbonyl, imine and carbon double bond carbon bond, and their ring opening to azo-benzamide derivative in fast reaction( 5<min>90%). Objective: UV, IR, proton-NMR, C13-NMR, Elemental analysis and MS spectrometry all synthesized compounds were tested for antibacterial and antioxidant activity. Materials and Methods: Azo benzamide derivatives were prepared by ring opening of azo oxazolone. Results and Discussion: Chemically structures of synthesized compounds were characterized upon UV, IR, proton-NMR, C13-NMR, Elemental analysis and MS spectrometry. Conclusion: The oxazolone and benzamide compounds (5a, 5c, 5f, 5h, 5j) screened by diffusion method, the results of tested ciprofloxacin as standard. according to the results the tested compound exhibits more resist to the Escherichia coli than the Staphylococcus aureus . The highest activity of all compound at 800 µg against both types of bacteria, compound (5c and 5j) have higher activity (inhibition zone 32mm) than the ciprofloxacin (inhibition zone 28mm) against Escherichia coli. But compound (5j) in all concentration was in active against Staphylococcus aureus. Compound (5a, 5c, 5f and 5h) have high activity against E.coli. compound (5c) have low activity in all different concentration. Others: Also the product compound tested for its anti-oxidant activity by both DPPH and FRAP method. The result showed that the some compound have moderate anti-oxidant activity in comparison with ascorbic acid as control typically the compounds bearing OCH3and OCH2CH3 group.

Antibacterial and Antifungal Activities of Apis mellifera L. Honey, Propolis, Royal Jelly in Iraqi Kurdistan Region

“…Concerning the first one, H2O2 is produced by glucose oxidase in honey, which metabolizes carbohydrates and causes the antimicrobial activity of honey. On the other hand, in the peroxide-independent pathway, the physical-chemical characteristics of honey, like high viscosity and sugar content, are considered the two factors giving honey the capability of antibacterial effect 30 . Education of moisture in the environment causes bacterial dehydration by osmotic pressure.…”