Investigation of electrochemically induced Michael addition reactions. Oxidation of some dihydroxybenzene derivatives in the presence of azide ion

Oxidation of Wine Polyphenols by Electrochemical Means in the Presence of Glutathione

The oxidation of wine may be beneficial or harmful to its quality. On the one hand, controlled oxidation can lead to the development of desirable sensory characteristics for red wine, such as enhanced color stability. Alternatively, oxidation can lead to white wine browning and a decrease in fruity aromas, and the development of an off flavor and wine polyphenols are also involved. The presence of glutathione (GSH) can help mitigate the negative effects of oxidation by acting as a protective antioxidant. In order to better understand the antioxidant role played by GSH, wine polyphenols oxidation experiments by electrochemical means in the presence of GSH were carried out. The oxidation behavior of polyphenols representing different phenolic classes commonly found in wines, including protocatechuic acid (PCA), caffeic acid (CAF), epicatechin (EC), and rutin (Ru), was investigated using cyclic voltammetry and bulk electrolysis. We identified the oxidation products and reaction pathways of these polyphenols using ultra-high-performance liquid chromatography coupled with mass spectrometry (UPLC-MS), in both the absence and the presence of glutathione (GSH). UPLC-MS was utilized to demonstrate that, in the presence of glutathione (GSH), the four molecules were subjected to electrochemical oxidation, resulting in the formation of mono- and bi-glutathione conjugates. A two-electron oxidation process combined with the removal of two protons is the first step in transforming polyphenol molecules. As a result, the corresponding quinone is formed. The quinone can then be reduced back to its original form by glutathione (GSH), or it can interact further with GSH to produce mono- and bi-glutathione conjugates. These results contribute to understanding and predicting the oxidative degradation pathway of polyphenols in wine. Understanding this process seems important for winemakers to control and optimize the sensory characteristics of their wines.

Biomimetic Oxidative Coupling Cyclization Enabling Rapid Construction of Isochromanoindolenines

Herein, we report a biomimetic oxidative coupling cyclization strategy for the highly efficient functionalization of tetrahydrocarbolines (THCs). This process enables rapid access to complex isochromanoindolenine scaffolds in moderate to excellent yields. The reaction proceeds smoothly and rapidly (complete within minutes) in an open flask. This operationally simple protocol is scalable and compatible with a wide range of functional groups. Late-stage functionalization of a pharmacologically relevant molecule is also demonstrated.

Electrochemical strategies for C-H functionalization and C-N bond formation

Conventional methods for carrying out carbon-hydrogen functionalization and carbon-nitrogen bond formation are typically conducted at elevated temperatures, and rely on expensive catalysts as well as the use of stoichiometric, and perhaps toxic, oxidants. In this regard, electrochemical synthesis has recently been recognized as a sustainable and scalable strategy for the construction of challenging carbon-carbon and carbon-heteroatom bonds. Here, electrosynthesis has proven to be an environmentally benign, highly effective and versatile platform for achieving a wide range of nonclassical bond disconnections via generation of radical intermediates under mild reaction conditions. This review provides an overview on the use of anodic electrochemical methods for expediting the development of carbon-hydrogen functionalization and carbon-nitrogen bond formation strategies. Emphasis is placed on methodology development and mechanistic insight and aims to provide inspiration for future synthetic applications in the field of electrosynthesis.

Electrochemically Induced Michael Addition Reaction: An Overview

Due to its high potential for the formation of carbon-carbon bonds, Michael addition reaction is one of the closest reactions to the heart of synthetic organic chemists. Electrochemistry presents a very stimulating and divergent resource for selective oxidation and reduction in organic chemistry, generating activated species, for example radical anions or radical cations. In this review, we try to underscore usefulness of electrogenerated Michael addition reaction with the hope of encouraging synthetic organic chemists to contemplate it, as an efficient and green strategy when it is required in their designed multi-step reaction pathways.

Electrochemical oxidation of wine polyphenols in the presence of sulfur dioxide

Electrochemical oxidation of three representative wine polyphenols (catechin, caffeic acid, and quercetin) in the presence of sulfur dioxide in a model wine solution (pH = 3.3) was investigated. The oxidation was undertaken using chronoamperometry at a rotating glassy carbon rod electrode, and the reaction products were characterized by HPLC-MS. The mechanism of electrochemical oxidation of polyphenols in the presence of sulfur dioxide was proposed to be an ECEC mechanism. The polyphenols first underwent a one-electron oxidation to a semiquinone radical, which can be reduced back to the original polyphenol by sulfur dioxide, or further oxidized to the quinone form. In the cases of caffeic acid and catechin, the quinone combined with sulfur dioxide and produced new derivatives. The quercetin quinone underwent further chemical transformations, producing several new compounds. The proposed mechanisms were confirmed by digital simulation of cyclic voltammograms.