Synthesis and structure of vanillin azomethines

• Main Authors: Jasmina M. Jovanović, Sandra S. Konstantinović, Budimir V. Konstantinović
• Format: Article
• Language: English
• Published: Association of the Chemical Engineers of Serbia 2009-10-01
• Series: Chemical Industry and Chemical Engineering Quarterly
• Subjects: 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
• Online Access: http://www.ache.org.rs/CICEQ/2009/No4/CICEQ_Vol15_%20No4_pp279-281_Oct-Dec_2009.pdf

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.