Development of an organocatalytic method for the enantioselective synthesis of rivastigmine

The focus of this thesis was the study of a recently developed class of picolinamide cinchona alkaloid derivatives for the synthesis of Rivastigmine, a biologically active compound used for the treatment of Alzheimer’s disease. Six 9-picolinamide-cinchona alkaloid derivatives were successfully synthesized through simple and effective methods. These catalysts were then applied in the enantioselective reduction of O-protected ketimines (intermediates of Rivastigmine). The hydrosilylation of the N-phenyl ketimines afforded good results with excellent yields and high enantioselectivities, while much lower values, in terms of both enantioselectivity and yield, were obtained in the reduction of N-benzyl ketimines. Preliminary studies on the immobilization of these organocatalysts to different solid supports were conducted, with the purpose of applying them in continuous flow systems, which to date has never been reported; RESUMO: No âmbito deste trabalho, foi estudada a síntese de um composto biologicamente ativo usado para o tratamento da doença de Alzheimer, Rivastigmina, usando uma classe de picolinamidas derivadas de alcaloides de cinchona recentemente desenvolvida. Seis 9-picolinamida derivados de alcaloides de cinchona foram preparados com êxito através de metodologias simples e eficazes. Os organocatalisadores foram posteriormente aplicados na redução enantiosseletiva de cetiminas O-protegidas (intermediários de Rivastigmina). Foram obtidos bons resultados na hidrossililação de N-fenilo cetiminas, com rendimentos excelentes e elevadas enantiosseletividades, enquanto a redução de N-benzilo cetiminas proporcionou valores muito mais baixos, tanto em termos de rendimento como de enantiosseletividade. Com o objetivo de serem aplicados em sistemas de fluxo contínuo, realizaram-se estudos preliminares sobre a imobilização destes organocatalisadores em diferentes suportes sólidos, a qual, ate à data, ainda não foi descrita na literatura.

ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARA

Cabeça de xara is a ready-to-eat meat product, whose production is very characteristic in Alentejo, a particular region of Portugal. It is a galantine usually moulded into parallelepiped shape made with various meats obtained from the Alentejano pig breed reared in the same region, namely deboned pork heads, tongue and connective tissue to which a number of condiments like salt, parsley, wine and pepper, are added. This work intended to test the feasibility of adding vinegar in order to increase the shelf-life of cabeça de xara, by reducing the contaminating microbiota responsible for spoilage, as well as controlling the pathogen Listeria monocytogenes. Three independent batches were produced and proximate composition, pH, aw, microbiological parameters and biogenic amines content evaluated. A sensory analysis was also performed throughout the storage period. No significant differences between control and vinegar samples was found regarding the proximate composition of cabeça de xara. As expected, pH is lower in the vinegar samples, however no differences in aw were observed between the two treatments. L. monocytogenes was present from the first month on only in one batch in the control treatment. However, it is inhibited by the addition of vinegar until the third month of storage, where L. monocytogenes is present but below the limit established in the 2073/2005 regulation. The presence of vinegar significantly decreased the content in biogenic amines, particularly cadaverine, putrescine and tyramine, throughout the storage period. Concerning sensory evaluation, no vinegar taste was reported by the panellists in a depreciating way.