Synthesis, Spectral, Thermal Analysis, Biological Activity and Kinetic Studies of Copper(II)-Pyridine-2,5-dicarboxylate Complexes with 2-Aminomethylpyridine and 8-Hydroxyquinoline.

Colak A., Colak F., Atar N., Olgun A.

Acta chimica Slovenica, vol.57, pp.212-21, 2010 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 57
  • Publication Date: 2010
  • Journal Name: Acta chimica Slovenica
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.212-21
  • Keywords: Pyridine-2,5-dicarboxylato complexes, Copper(II) complexes, Antimicrobial activity, Thermal decomposition, Mass spectrometry, COORDINATION POLYMERS, CRYSTAL-STRUCTURE, HYDROTHERMAL SYNTHESIS, MAGNETIC-PROPERTIES, PYRIDINE-3,4-DICARBOXYLIC ACID, COPPER(II) COMPLEXES, SERIES, 2,5-PYRIDINEDICARBOXYLATE, FRAMEWORK, NETWORK
  • Bursa Uludag University Affiliated: No


In this work we report the synthesis of two novel square-planar copper(II) complexes, namely, (2-aminomethylpyridinium- pyridinedicarboxylato)copper(II) dihydrate, [Cu(pydc)(2-amp)] center dot 2H(2)O (1) and (8-hydroxyquinolinum-pyridine-dicarboxylato) copper(II) hydrate, [Cu(pydc)(8-HQ)] center dot H2O (2) (2-amp = 2-aminomethylpyridine, 8-HQ = 8-hydroxy-quinoline, H(2)pydc = pyridine-2,5-dicarboxylic acid or isocinchomeronic acid) and present the first preliminary study on kinetics and biological activities of copper complexes. The synthesized complexes have been characterized by elemental, spectroscopic (FT-IR, UV and mass spectra), thermal analysis, magnetic and conductivity measurements techniques. Kinetic parameters were obtained for each stage of thermal degradation of the complexes using Coats-Redfern and Horowitz-Metzger methods. Antimicrobial activities of two complexes and two ligands were evaluated using agar diffusion method. Antimicrobial activity of complex 2 was determined with the agar dilution methods. The results were compared with two well known antibiotics, namely, tetracycline and nystatin.