Abstract
Curcumin, a diarylheptanoids compound which isolated primary from Curcuma longa, exhibits a variety of exciting biological activities, including as an antibacterial agent. In the present study, a sulfanilamide-contained curcumin compound was synthesized and characterized to investigate the antibacterial activity against gram-positive bacteria S. aureus, B. subtilis and gram-negative bacteria E. coli. The characterization of the synthesized compound was determined by analysing peak absorbance, functional group, and molecular weight using mass spectroscopy, UV/Vis and FTIR spectrophotometry. Curcumin-sulfanilamide compound exhibited the best antibacterial activity against gram-negative bacteria compared to curcumin and the curcumin-derived compound containing isoxazole with inhibitory zone of 11 mm.
Publisher
Trans Tech Publications, Ltd.
Subject
Mechanical Engineering,Mechanics of Materials,General Materials Science
Reference16 articles.
1. FAO, Production share of spices nes by region FAOSTA, (2016).
2. E.T. Jessica, F. Gassara, A.P. Kouassi, S.K. Brar, K.Belkacemi, Spice use in food: properties and benefits, Crit. Rev. Food Sci. Nutr. 57 (2017) 1078-1088.
3. C. Changtam, P. Hongmanee, A. Suksamrarn, Isoxazole analogs of curcuminoids with highly potent multidrug-resistant antimycobacterial activity, Eur. J. Med. Chem. 45 (2010) 4446–4457.
4. O.A. Hamed, N. Mehdawi, A.A. Taha, E.M. Hamed, M.A. Al-Nuri, A.S. Hussein, Synthesis and antibacterial activity of novel curcumin derivatives containing heterocyclic moiety, Iran. J. Pharm. Res. 12 (2013) 47–56.
5. A. Amalraj, A. Pius, S. Gopi, S. Gopi, Biological activities of curcuminoids, other biomolecules from turmeric and their derivatives–a review, J. Tradit. Complement. Med. 7 (2016) 205–233.