Green Chemistry Approach for Efficient Synthesis of Schiff Bases of Isatin Derivatives and Evaluation of Their Antibacterial Activities

Table 3

Antibacterial activities of the synthesized compounds 2(a–j).

Compounds	Diameter of zone of inhibition (millimeters)
	P. vulgaris	P. aeruginosa	E. coli	S. aureus	S. epidermidis
2a	12.23 ± 0.57	15.02 ± 1.00	12.00 ± 1.00	13.32 ± 0.57	12.56 ± 0.57
2b	16.33 ± 0.55	17.10 ± 1.00	22.00 ± 1.00	23.00 ± 1.00	15.33 ± 0.57
2c	18.33 ± 0.55	18.11 ± 1.00	21.00 ± 1.00	19.00 ± 1.00	14.00 ± 1.00
2d	18.66 ± 0.52	16.00 ± 1.00	18.66 ± 0.57	19.34 ± 0.57	17.00 ± 1.00
2e	15.33 ± 0.57	17.00 ± 1.00	16.33 ± 0.57	16.32 ± 0.57	14.33 ± 0.57
2f	21.32 ± 0.53	21.00 ± 1.00	21.00 ± 1.00	19.34 ± 0.57	15.33 ± 0.57
2g	17.33 ± 0.57	18.00 ± 1.00	20.00 ± 1.00	19.23 ± 0.57	12.33 ± 0.57
2h	16.33 ± 0.56	20.10 ± 1.00	20.00 ± 1.00	22.20 ± 1.00	16.33 ± 0.57
2i	12.33 ± 0.57	14.10 ± 1.00	12.33 ± 0.57	16.32 ± 0.57	11.66 ± 0.57
2j	14.34 ± 0.53	14.10 ± 1.00	14.33 ± 0.57	17.35 ± 0.57	16.00 ± 1.00
Control	—	—	—	—	—
Standard	23.33 ± 0.57	20.33 ± 0 .57	31.33 ± 0.57	21.66 ± 0.57	23.33 ± 0.57

Results were expressed as mean ± S.D. (n = 3); “—” indicates no zone of inhibition.