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Synthesis and structure of vanillin azomethines

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Author(s): Sandra S. Konstantinović | Budimir V. Konstantinović | Jasmina M. Jovanović

Journal: Chemical Industry and Chemical Engineering Quarterly
ISSN 1451-9372

Volume: 15;
Issue: 4;
Start page: 279;
Date: 2009;
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Keywords: Vanillin is most prominent as the principal flavor and aroma compound in vanilla. Vanillin has been used as a chemical intermediate in the production of pharmaceuticals and other fine chemicals.The two intermediates | assigned as intermediates I and II | were prepared by using vanillin and 1-butylbromide or 2-chloroacetic acid | respectively. The condensation of intermediates with 2 | 3- -diaminopyridine gave azomethines. Their structure was established by using elemental microanalysis | as well as UV/Vis | FTIR and 1H-NMR spectra. Synthesized compounds were tested for their antifungal activity against Candida albicans | Candida lipolytica and Sacharomyces cerevisiae

ABSTRACT
Vanillin is most prominent as the principal flavor and aroma compound in vanilla. Vanillin has been used as a chemical intermediate in the production of pharmaceuticals and other fine chemicals.The two intermediates, assigned as intermediates I and II, were prepared by using vanillin and 1-butylbromide or 2-chloroacetic acid, respectively. The condensation of intermediates with 2,3- -diaminopyridine gave azomethines. Their structure was established by using elemental microanalysis, as well as UV/Vis, FTIR and 1H-NMR spectra. Synthesized compounds were tested for their antifungal activity against Candida albicans, Candida lipolytica and Sacharomyces cerevisiae.
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