Alkylation of 2‐morpholino‐cycloalken‐1‐carbothionic acid anilides 1 and 2 with 1,3‐dibromopropane in a two‐phase system leads to 1‐morpholino‐cycloalken‐3‐aryl‐tetrahydro‐1,3‐thiazine‐2‐ylidene 3 and 4. Reactions of 2‐morpholino‐cyclopenten‐1‐carbothionic acid anilides 5 and 3‐morpholinothiocinnamic acid anilides 8 with 1,2‐dibromoethane yield 1‐morpholino‐cyclopenten‐3‐aryl‐thiazolidine‐2‐ylidene 7 and 2‐(2′‐phenyl‐2′‐oxo‐ethylidene‐3‐aryl)thiazolidine 9, respectively. Alkylation of 1‐indanone‐ and 1‐tetralone‐2‐carbothionic acid anilides 11 and 12 with dihalogenoalkanes yield 1‐oxo‐indanylidene‐ and 1‐oxo‐tetralidenethiazolidines 14, 16 and tetrahydro‐1,3‐thiazines 15, 17, respectively.
The alkylation of morpholine enam ines of 2-oxo-cycloalkane-1-carbothionic acid anilides (1-3) with 1,2-dibromoethane under phase-transfer catalytic conditions yields enam ines of 1-oxo-2-(3-phenyl-tetrahydrothiazol-2-ylidene)-cycloalkanes (4-6). Compounds 4-6 were hydrolysed to appropriate keto derivatives 8-10. The structure of obtained com pounds was established on the basis of IR. NM R and MS spectral data.
The use of edible flowers has become increasingly popular as a good source of bioactive compounds. Many flowers can be consumed, but there is a lack of information about the chemical composition of organic and conventional flowers. Organic crops represent a higher level of food safety because pesticides and artificial fertilizers are prohibited. The present experiment was carried out with organic and conventional edible pansy flowers of different colors: double-pigmented violet/yellow and single-pigmented yellow flowers. In fresh flowers, the contents of dry matter and polyphenols (including phenolic acids, flavonoids, anthocyanins, carotenoids, and chlorophylls) and the antioxidant activity were determined by the HPLC-DAD method. The results showed that organic edible pansy flowers contained significantly more bioactive compounds, especially polyphenols (333.8 mg/100 g F.W.), phenolic acids (40.1 mg/100 g F.W.), and anthocyanins (293.7 mg/100 g F.W.) compared to conventional methods. Double-pigmented (violet/yellow) pansy flowers are more recommended for the daily diet than single-pigmented yellow flowers. The results are unique and open the first chapter in a book on the nutritional value of organic and conventional edible flowers.
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