The aim of this manuscript is to give an overview of new findings in the field of thermal degradation and antimicrobial studies for copper (II) sesame and copper (II) groundnut complexes with substituted benzothiazole ligand. Solid state kinetics and thermal degradation have gained the attention of the scientific community not only due to their numerous applications in environment, energy, wastewater treatment, pollution control and green chemistry but also due to their wide range of biological activities. This work aims to explore the study of chemical steps of the investigated degradation and the evaluation of the kinetic and thermodynamic parameters of the newly synthesized biologically active complexes (CSBe and CGBe) derived from two different edible oils, i.e., sesame and groundnut and ligand containing nitrogen, oxygen and sulphur atoms, i.e., 2-amino-6-ethoxy benzothiazole. The studies include Coats-Redfern equation (CRE), Horowitz-Metzger equation (HME), Broido equation (BE) and Piloyan-Novikova equation (PNE) for the analysis of the degradation and energetics for each step using kinetic data. The observation suggests that CGBe takes a longer time and higher temperature to decompose completely than CSBe. Antimicrobial activities against Staphylococcus aureus of these compounds have also been analysed which may provide an important account of information about their industrial utilization. The TGA study reveals that CSBe and CGBe complexes undergo stepwise thermal degradation of the ligand-soap bond of complex and saturated and unsaturated fatty acid components of edible oils, i.e., sesame and groundnut. The order of antimicrobial activities of the two complexes studied is – CSBe > CGBe. These results reveal that the nature of different nitrogen, oxygen and sulphur containing ligands coordinated with copper ion plays a significant role in the inhibition activity.

本手稿的目的是概述铜 (II) 芝麻和铜 (II) 花生配合物与取代苯并噻唑配体的热降解和抗菌研究领域的新发现。固态动力学和热降解引起了科学界的关注，不仅因为它们在环境、能源、废水处理、污染控制和绿色化学中的大量应用，而且还因为它们具有广泛的生物活性。这项工作旨在探索所研究降解的化学步骤的研究以及新合成的生物活性复合物（CSBe 和 CGBe）的动力学和热力学参数的评估，这些复合物来自两种不同的食用油，即芝麻和花生以及含有配体的配体。氮、氧和硫原子，i．例如，2-氨基-6-乙氧基苯并噻唑。这些研究包括 Coats-Redfern 方程 (CRE)、Horowitz-Metzger 方程 (HME)、Broido 方程 (BE) 和 Piloyan-Novikova 方程 (PNE)，用于使用动力学数据分析每个步骤的降解和能量学。观察表明，CGBe 比 CSBe 需要更长的时间和更高的温度才能完全分解。还分析了这些化合物对金黄色葡萄球菌的抗微生物活性，这可能提供有关其工业应用的重要信息。TGA 研究表明，CSBe 和CGBe 复合物会逐步热降解食用油（即芝麻和花生）的复杂和饱和和不饱和脂肪酸组分的配体-皂键。所研究的两种复合物的抗菌活性顺序为 – CSBe > CGBe。这些结果表明，与铜离子配位的不同含氮、氧和硫的配体的性质在抑制活性中起重要作用。