Synthesis of quercetin–iron (Fe) complex and its in silico and in vitro confirmation towards antibacterial activity

Abstract

Aim: In this study quercetin–iron complex (QFC) was synthesized, and the structural characterizations such as x-ray diffraction, field emission-scanning electron microscopy, energy-dispersive x-ray and Brunner-Emmitt-Teller adsorption–desorption isotherm analysis revealed the crystallinity state, surface morphology and nature of the adsorbing surface with surface area value. Methodology: Functional characterizations such as UV-visible spectrometric and Fourier transform infrared analysis collectively indicated the chemical changes that appeared after complex formation in terms of characteristic change in the spectrum and band position, respectively. Results: The in vitro antibacterial activity against Escherichia coli and Staphylococcus aureus has shown a dose-dependent decrease in colony count and achieved significant removal at 15 mg/ml concentration of QFC. Conclusion: The molecular docking study supports the therapeutic application of QFC.