A green chemical synthesis of coumarin-3-carboxylic and cinnamic acids using crop-derived products and waste waters as solvents
作者:Serena Fiorito、Vito Alessandro Taddeo、Salvatore Genovese、Francesco Epifano
DOI:10.1016/j.tetlet.2016.09.023
日期:2016.10
solvents is described. Coumarin-3-carboxylic and cinnamic acids have been synthesized in excellent yields by ultrasound irradiation from differently substituted 2-hydroxybenzaldehydes, 2-hydroxyacetophenones, and benzaldehydes, and Meldrum’s acid as starting substrates. The findings described herein enforce the concept of the usefulness of products and byproducts derived from agriculture and food industry
近年来,诸如可食用的水果和蔬菜中的果汁以及来自农业和工业加工的废水之类的作物衍生产品已被有效利用,以有效促进多种“经典”和创新的合成有机反应。这种绿色化学方法可以避免使用有毒,污染和有害的材料,同时可以提高农作物产品和工业副产品的商业价值。香豆素-3-羧酸和肉桂酸代表具有有趣和有希望的药理活性的天然和半合成化合物。在这封信中,一种新的,经过改进的方法,用于进行Knoevenagel缩合反应,使用可食用水果和蔬菜(柠檬,葡萄柚,胡萝卜,石榴,猕猴桃,醋,番茄)的汁液生产标题化合物,描述了利口酒(柠檬酒)和废水(酪乳和橄榄加工的残渣)作为溶剂。香豆素-3-羧酸和肉桂酸是通过超声辐照由不同取代的2-羟基苯甲醛,2-羟基苯乙酮和苯甲醛以及Meldrum酸作为起始底物以优异的产率合成的。本文描述的发现加强了源自农业和食品工业的产品和副产品对完成绿色化学过程的有用性的概念。以Meldrum酸为起始底物