| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1185359 | Food Chemistry | 2010 | 8 Pages |
Abstract
A series of imino and amino derivatives of 4-hydroxycoumarins were synthesised and evaluated for antioxidant potential, through different in vitro models such as (DPPH) free radical-scavenging activity, linoleic acid emulsion model system, reducing power assay and phosphomolybdenum method. Also, antimicrobial activity of obtained coumarins was evaluated against 13 bacteria and eight fungi. All prepared compounds possessed good antioxidant activity and among them a p-nitrophenol derivative with IC50 at 25.9 μM possessed radical-scavenging activity which was comparable to BHT. Observed data for antibacterial activity indicated strong activity of all tested amino derivatives, while imines showed better antifungal properties.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Nenad Vukovic, Slobodan Sukdolak, Slavica Solujic, Neda Niciforovic,