The oxovanadium(IV) Schiff base metal complex (ISNPV) have been synthesized as well as characterized by using micro analytical and traditional spectroscopic techniques. The spectral findings were utilized to validate the formation of ISNPV with structure exhibited square pyramidal geometry. The antibacterial activities of ISNPV were investigated to five different bacterial stains such as , , , and .
View Article and Find Full Text PDFSpectrochim Acta A Mol Biomol Spectrosc
May 2021
We have designed and synthesized a novel pyrene-naphthalene sulphonyl conjugate, 1-((1Z)-(4-((Z)-4-(pyrene-1-yl)methyleneamino)phenylsulfonyl)phenylimino)methyl)naphthalene-2-ol (PSN) through a facile two-step reactions. It was characterized by various spectral techniques. Fluorescence spectral studies showed that compound PSN featured fluorescence enhancement upon increasing the water content in THF.
View Article and Find Full Text PDFThree anthracene-based Schiff base complexes, R1-R3 (R1 = (E)-N´-((anthracen-10-yl)methylene)benzohydrazide; R2 = (E)-1-((anthracen-10-yl)methylene)-4-phenylsemicarbazide; and R3 = (E)-1-((anthracen-10-yl)methylene)-4-phenylthiosemicarbazide) were synthesized from 9-anthracenecarboxaldehyde, benzohydrazide, 4-phenylsemicarbazide and 4-phenylthiosemi-carbazide respectively, and characterized by various spectral techniques. The absorption spectral characteristics of R1-R3 were bathochromically tuned to the visible region by extending the π conjugation. These target compounds were weakly fluorescent in tetrahydrofuran (THF) solution because of rapid isomerization of the C=N double bond in the excited state.
View Article and Find Full Text PDFOxovanadium(IV)-salen complexes bind with bovine serum albumin (BSA) and ovalbumin (OVA) strongly with binding constant in the range 10(4)-10(7) M(-1) at physiological pH (7.4) confirmed using UV-visible absorption, fluorescence spectral and circular dichroism (CD) study. CD results show that the binding of oxovanadium(IV) complexes induces the conformational change with the loss of α-helicity in the proteins.
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