SYNTHESIS, CRYSTAL STRUCTURE, SPECTROSCOPY PROPERTIES AND POTENTIAL ANTIMICROBIAL POTENTIALITIES OF A NEW SYNTHETIC COMPOUND: AMINO- CHLOROPYRIDINIUM DIAQUA DIOXALATO IRON(III)

Abstract

We report herein the synthesis and the physicochemical characterization of a new mixed-ligand iron(III) complex of formula (C5H6ClN2)[Fe(C2O4)2(H2O)2].2H2O. This compound has been prepared by slow evaporation at room temperature and characterized by single crystal X-ray diffraction. It has been characterized by IR and UV-VIS spectra and thermal analysis (TG and DTA). In this compound, the iron ion has a slightly distorted square bipyramidal environment, coordinated by two chelating oxalate ion and two water molecules. Structural cohesion is established essentially by π-π interactions between the rings of pyridine groups and intermolecular hydrogen bonds connecting the ionic entities and uncoordinated water molecules. In vitro antimicrobial activities of the amino- chloropyridinium diaqua dioxalato iron (III) against pathogenic fungi, yeast and bacteria were studied in this work. On the whole, our new compound has high antibacterial activities against Pseudomonas aeruginosa, Staphylococcus aureus and Listeria innocua. The amino- chloropyridinium diaqua dioxalato iron (III) used at 200µg m-1, can reduce Candida albicans survival of about 45.45%, and destruct hyphe mycelial of Trichophyton rubrum. High lysozyme activities were expressed especially against Listeria innocua with 17 times more than Staphylococcus aureus. The minimal inhibitory concentrations (MIC) are ranging from 16 µg ml-1 for bacteria to 256 µg ml-1 for yeast and IC50 values varying from 1.44 to 10.45 µg ml-1 for bacteria and 45.8 for yeast.