Abstract
In general, monosulfoxides of di-alkyl disulfides have characteristic odor and some antibacterial activity, for instance, allicin extracted from garlic Allium sativum has strong odor and antibacterial activity but less stability. Di-n-propyl disulfide, di-n-propyl trisulfide, and di-n-propyl tetrasulfide were synthesized, oxidized to monosulfoxides by perbenzoic acid, and their chemical structures speculated by UV, IR spectra and moleculer refraction. They showed some antibacterial activity and more stability than allicin.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of the agricultural chemical society of Japan
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
