Diazoles y triazoles derivados del extracto de aceite de ricino: síntesis, efecto hipoglucémico, potencial antioxidante y actividad antimicrobiana
DOI:
https://doi.org/10.3989/gya.0342191Palabras clave:
Aceite de ricino, Antidiabético, Antimicrobiano, Antioxidante, Extracción, HeterocicloResumen
Los triglicéridos de ricinoleico se extrajeron de semillas de aceite de ricino cultivadas en Argelia y se sintetizó catalíticamente con metanolisis el ricinoleato de metilo. Seis derivados de diazoles y triazoles de ácido ricinoleico se han sintetizado y caracterizado: 1,3,4-oxadiazol-5-tiona (4), 1,3,4-tiadiazol-5-tiona (5), 4-N-amino-1,2,4-triazol-5-tiol (7), 1,2,4-triazol-5-tiona (9), 5-amino-1,3,4-oxadiazol (10) y 5-amino-1,3,4-tiadiazol (11). Los datos de detección antibacteriana y antifúngica de los compuestos sintetizados mostraron una inhibición apreciable, entre ellos, los compuestos 5, 7 y 8 mostraron más inhibición en Enterococcus faecalis Gram positivo que la ampicilina de referencia. Mientras que los compuestos 1, 7, 8, 10 y 11 mostraron una influencia antifúngica competitiva en comparación con la anfotericina de referencia B. Como todos los compuestos sintetizados (1-11) mostraron propiedades antioxidantes competitivas, particularmente los compuestos 7, a 125, 250, 500 y 1000 μg/mL también compuestos 4, 5 y 9 a una concentración de 1000 μg/mL. Los compuestos intermedios 1, 2 y 8 mostraron actividad anti-α-amilasa a diversas concentraciones en el rango de IC50 = (120.25 ± 1.17 - 130.42 ± 2.48). El oxadiazol 4 mostró la mejor inhibición de la α-amilasa en un 78.5% a una concentración de 1000 μg/mL.
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