Poster Presenter

Evaluation Some Cationic Surfactants Prepared from Olive Oil Having Antibacterial Activity
Ismail Meftah Taban, Ali Gemeay
Libya

The present work is concerned with the preparation, characterization, and evaluation of some cationic surfactants having surface and biological activities. The starting materials used were the fatty acids differing in alkyl chains lengths were procured from two different sources; the first one was the commercially available fatty acids (Aldrich), the second source was the fatty acids obtained from hydrolysis of locally available olive oil.

The cationic surfactant compounds with different head groups such as, pyridiunium chloride, trimethyammoniumm chloride, and triethanolammonium chloride were prepared. The surfactants were characterized by spectral (FT-IR and 1H NMR) and physicochemical properties (surface tension, critical micelles concentration, Kraft point, cloud point, foaming height, wetting power, and emulsification power). Biodegradability and antimicrobial activity were studied for the synthesized cationic surfactants.

The biodegradability study of synthesized surfactants showed that they are acceptable cationic surfactants for the environment. All of the synthesized surfactants inhibited the growth of gram negative and gram positive bacteria as well as fungi.