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:: Volume 10, Issue 2 (Summer 2024 2024) ::
میکروبیولوژی کاربردی در صنایع غذایی 2024, 10(2): 36-48 Back to browse issues page
Synthesis and identification of Cr(II), Zn(II), Cu(II) nano complexes with curcumin (turmeric) ligand and their antibacterial properties
Niloufar Akbarzadeh-Torbati * , Najme Hezaei
Department of Chemistry, University of Sistan and Baluchestan, P.O. Box 98135-674, Zahedan, Iran
Abstract:  
In this research, three nanocomplexes of copper (II), zinc (II) and chromium (II) ions with curcumin ligand have been studied. Nanoparticles were prepared by ultrasonic probe method and then identified by hydrogen nuclear magnetic resonance, X-ray scattering, ultraviolet-visible spectroscopy, Fourier infrared spectroscopy, and scanning electron microscopy. The infrared spectrum studies confirm the bands related to the functional groups of the ligands in the structure of the complexes. The studies obtained from the ultraviolet spectrum confirm d→d electron transitions for metals as well as n → π* and π→π* intra-ligand transitions. The images obtained with the help of scanning electron microscope showed that the particles have a uniform morphology. Calculations based on the model reported the size of the particles to be less than 100 nm, which is a proof of the preparation of nanoparticles. Finally, the antibacterial activity of the complexes was investigated. By comparing the obtained results, the antimicrobial activity of curcumin ligand was confirmed and it was also found that the antibacterial activity of curcumin increased with the formation of nanocomplexes.
 
Keywords: Ultrasonic, morphology, scanning electron microscope
     
Type of Study: Research |


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Akbarzadeh-Torbati N, Hezaei N. Synthesis and identification of Cr(II), Zn(II), Cu(II) nano complexes with curcumin (turmeric) ligand and their antibacterial properties. میکروبیولوژی کاربردی در صنایع غذایی 2024; 10 (2) :36-48
URL: http://amfi.ir/article-1-97-en.html


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Volume 10, Issue 2 (Summer 2024 2024) Back to browse issues page
فصلنامه میکروبیولوژی کاربردی در صنایع غذایی Journal of Applied Microbiology in Food Industry
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