4-{(4-Chloro­phen­yl)[4-(4-methyl­phen­yl)-1,2,3-selenadiazol-5-yl]meth­yl}-4,5,6,7-tetra­hydro-1,2,3-benzoselenadiazole

In the title compound, C22H19ClN4Se2, the mean plane of the non-fused selenadiazole ring forms dihedral angles of 54.20 (16)° and 70.48 (11)°, respectively, with the essentially planar [maximum deviations of 0.025 (5) and 0.009 (2) Å, respectively] methyl­phenyl and chloro­phenyl substituents. The tetra­hydro-1,2,3-benzoselenadiazole group is disordered over two sets of sites with a refined occupancy ratio of 0.802 (5):0.198 (5). In the crystal, weak inter­molecular C—H⋯N inter­actions are observed

3-(4-Methyl­phen­yl)-1-phenyl-3-(4,5,6,7-tetra­hydro-1,2,3-benzoselenadiazol-4-yl)propan-1-one

In the title compound, C22H22N2OSe, the fused six-membered ring of the 4,5,6,7-tetra­hydro­benzo[d][1,2,3] selenadiazole group adopts a near to envelope (E form) conformation and the five-membered 1,2,3-selenadiazole ring is essentially planar (r.m.s. deviation = 0.0059 Å). In the crystal, adjacent mol­ecules are inter­linked through weak inter­molecular C—H⋯π inter­actions

CHEMICAL COMPOSITIONS, ï¡-AMYLASE INHIBITORY AND ANTIOXIDANT ACTIVITIES OF THE ESSENTIAL OILS FROM UNRIPE FRUIT PULP AND LEAVES OF SYZYGIUM CUMINI

Objective: To investigate chemical compositions, a-amylase inhibitory and antioxidant capacity of the essential oils from the unripe fruit pulp and leaves of a traditional medicinal plant Syzygium cumini.Methods: The essential oils of unripe fruit pulp and leaves of S. cumini were obtained by hydro-distillation and analyzed by GC-FID and GC-MS. In vitro a-amylase inhibitory and DPPH radical scavenging assay were carried out to study the antidiabetic and antioxidant activities of the essential oils.Results: Thirty four components representing 99.3% of the unripe fruit pulp oil and 66 components representing 95.3% of the leaf essential oil were identified. a-cadinol (25.8%) and a-pinene (21.5%) were the major component of unripe fruit pulp and leaf oil respectively. The leaf oil showed better a-amylase inhibitory activity than unripe fruit pulp oil, while unripe fruit pulp oil exhibited higher antioxidant activity.Conclusions: The mild a-amylase inhibitory and antioxidant activities of both oils are ideal for designing functional foods and can be used in food applications which aim to control diabetes.Â