SYNTHESIS, SURFACE AND ANTIMICROBIAL PROPERTIES OF FATTY MORPHOLIDE AND PIPERIDIDE DERIVATIVES | ||||
| Al-Azhar Bulletin of Science | ||||
| Article 15, Volume 19, Issue 1-A, June 2008, Page 223-232 PDF (137.24 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/absb.2008.9915 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| B. M. EL-SADEK* ; F. H. ABDEL SALAM; E. M. KANDEEL; S. A. BAKR | ||||
| Chemistry Department, Faculty of Science (Girls), Al-Azhar University, Nasr City, Egypt | ||||
| Abstract | ||||
| Unsaturated fatty N-acyl morpholide and piperidide derivatives were prepared by the reaction of the acid chloride of oleic and linoleic acids as well as the mixed fatty acid chlorides of olive, linseed and castor oils with morpholine and piperidine. The sodium bisulfite and mercapto acetic acid were added to the prepared unsaturated fatty amides to give sulfonated and methylthiocarboxylate morpholide and piperidide derivatives. These derivatives were characterized using infrared (IR), 1H nuclear magnetic resonance (NMR) and mass spectroscopy (MS), they showed excellent lowering power of surface tension, foaming stability and emulsifying property. On the other hand, these derivatives showed a broad antimicrobial spectra as high as chloramphenicol against all the tested microorganisms. It was found that compounds containing a carboxylate hydrophilic group were less efficient than those with a suflonate group with respect to foaming power, foam stability, emulsification and antimicrobial effect. | ||||
| Keywords | ||||
| FATTY MORPHOLIDE; PIPERIDIDE DERIVATIVES | ||||
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