Copyright (c) 2026 VEERA MUTHAMMAL V, VASIMALAI N, SUNDAR MANICKAM, Kutti Rani S.K

This work is licensed under a Creative Commons Attribution 4.0 International License.
Aggregation, Photo-Isomerisation and Antibacterial Behaviour of Adamantane based Zinc Azo Schiff base Complex
Corresponding Author(s) : S. Kutti Rani
Asian Journal of Chemistry,
Vol. 38 No. 5 (2026): Vol 38, Issue 5, 2026
Abstract
A new adamantane-based azo-Schiff base ligand (AADSB) and its zinc(II) complex (ZnAADSB) were synthesized and characterized to investigate their structural, photophysical, and antibacterial properties. The ligand was prepared by condensation of an azo-salicylaldehyde precursor with adamantylamine, followed by coordination with zinc chloride to yield the corresponding complex. The structural confirmation was achieved using FT-IR, UV–Vis, 1H/13C NMR, ESI-MS, elemental analysis, FE-SEM, EDX, thermal analysis and fluorescence spectroscopy, indicating coordination through N,O-donor sites. The complex ZnAADSB exhibited solvent-dependent fluorescence behaviour. In chloroform, the complex showed aggregation-induced emission enhancement (AIEE) with gradual addition of DMSO, while higher DMSO fractions caused fluorescence quenching. Aggregate formation was supported by 1H NMR and dynamic light scattering studies, which revealed increased particle size. The complex did not show reversible photoisomerisation under UV irradiation (365 nm), likely due to steric hindrance from the adamantane unit. Antibacterial activity of the ligand and its Zn complex was evaluated against Gram-negative (Escherichia coli and Salmonella enterica) and Gram-positive (Staphylococcus aureus and Bacillus subtilis) bacteria using agar well diffusion, MIC and MBC methods. The zinc complex consistently outperformed the free ligand. At 1000 µg/mL, ZnAADSB showed inhibition zones of 22.37 ± 0.25 mm (E. coli), 21.47 ± 0.43 mm (S. aureus), 18.55 ± 0.31 mm (S. enterica), and 16.10 ± 0.17 mm (B. subtilis).
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References
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M. Pervaiz, S. Sadiq, A. Sadiq, U. Younas, A. Ashraf, Z. Saeed, M. Zuber and A. Adnan, Coord. Chem. Rev., 447, 214128 (2021); https://doi.org/10.1016/j.ccr.2021.214128
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F. Purtas, K. Sayin, G. Ceyhan, M. Kose and M. Kurtoglu, J. Mol. Struct., 1137, 461 (2017); https://doi.org/10.1016/j.molstruc.2017.02.065
V. Bressi, Z. Akbari, M. Montazerozohori, A. Ferlazzo, D. Iannazzo, C. Espro and G. Neri, Sensors, 22, 900 (2022); https://doi.org/10.3390/s22030900
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M. Gaeta, I.P. Oliveri, G. Munzi, F.L. Presti and S. Di Bella, Inorg. Chem., 63, 3850 (2024); https://doi.org/10.1021/acs.inorgchem.3c04165
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K. Buldurun, E. Tanış, N. Turan, N. Çolak and N. Çankaya, J. Chem. Res., 45, 753 (2021); https://doi.org/10.1177/1747519821995424
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N. Guo, Q.Y. Gai, J. Jiao, W. Wang, Y.G. Zu and Y.J. Fu, Foods, 5, 73 (2016); https://doi.org/10.3390/foods5040073
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