Croatica Chemica Acta, Vol. 90 No. 3, 2017.
Izvorni znanstveni članak
https://doi.org/10.5562/cca2937
Microwave-assisted Quaternization of Various Pyridine Derivatives and their Antibacterial Activity
Valentina Bušić
; Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, HR-31000 Osijek, Croatia
Hrvoje Pavlović
; Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, HR-31000 Osijek, Croatia
Sunčica Roca
; NMR Centre, Ruđer Bošković Institute, P. O. Box 180, HR-10002 Zagreb, Croatia
Dražen Vikić-Topić
; NMR Centre, Ruđer Bošković Institute, P. O. Box 180, HR-10002 Zagreb, Croatia
Dajana Gašo-Sokač
; Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, HR-31000 Osijek, Croatia
Sažetak
In this study, reactions of quaternization under microwave heating of pyridine, α-picoline, pyridine-4-aldoxime, pyridine-2-aldoxime, nicotinamide, isonicotinamide and pyridoxal oxime with different electrophiles: 2-bromo-4'-nitroacetophenone, 2-amino-4-chloro-methylthiazole hydrochloride, methyl iodide, 1,3-diiodopropane and 1,3-dibromopropane are reported. The synthesis yield by microwave dielectric heating is improved and reaction time shortened compared to conventional heating. The structure of obtained molecules were analyzed and determined by 1D and 2D NMR spectroscopy methods, IR spectroscopy and mass spectrometry. The highest antibacterial activity against two Gram-positive and two Gram-negative bacteria strains has been found for 1-[2-(4-nitrophenyl)-2-oxoethyl]pyridinium bromide (2).
This work is licensed under a Creative Commons Attribution 4.0 International License.
Ključne riječi
microwave synthesis; pyridine derivatives; antibacterial activity; NMR; quaternization
Hrčak ID:
185680
URI
Datum izdavanja:
18.12.2017.
Posjeta: 3.378 *