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The enantiomeric discrimination properties of a number of commercial chiral HPLC stationary phases have been examined using a series of 2-aminotetralin analogues. The mobile phase conditions for each column were varied in order to optimise the separation for the largest number of analytes. Factorial experimental design techniques were used to test the empirically derived mobile phase combinations. A primary limitation of factorial design optimisation strategies, the number of experiments required, was overcome by the development of a simultaneous factorial design method utilising the selectivity of mass spectrometric detection. This enabled the optimisation of the separation of the enantiomers of 12 compounds, using Chiral AGP, to be carried out concurrently. None of the columns tried was able to separate the enantiomers of more than half the analytes. The retention mechanism of the Chiral AGP column was shown to be via cation exchange and non-polar interactions. The ability to form a hydrogen bond between the carbon 8 substitution (acceptor) of the analyte and the stationary phase (donor) was found to be a prerequisite for the separation of enantiomers using Chiral AGP and Chiralcel OD. Neither a rule based nor a mathematical model constructed from calculation derived physicochemical and molecular data were sufficient to describe the enantioselectivity of the Chiral AGP stationary phase. A molecular graphics template model was used to demonstrate the importance of the spatial position of the hydrogen acceptor to the enantioselectivity of the column. Two 2-aminoteralins substituted at the carbon 8 position with a keto-pyrrol function were found to be enantioselectively cleared from in-vitro rat liver preparations dependent upon the substitutions attached to the carbon 2 nitrogen. Differences between these closely related structures were shown to be related to the hydroxylation of the parent molecule, probably, although not exclusively, via the cytochrome P450 isozyme CYP2D6. An in-vivo study using an intravenous dose route showed no sign of enantioselectivity or evidence of the major in-vitro metabolite.

As especiarias e as ervas aromáticas se apresentam na forma de folhas, flores, gomos, sementes, cascas ou rizomas secos de diferentes plantas. Podemos defini-las como produtos de origem vegetal aromatizados que se volatilizam com facilidade quando incorporados em pequena quantidade aos produtos alimentares, e contribuem para o seu aroma, sabor e cor ou ainda para sua conservação. Atualmente as pessoas procuram as especiarias por suas propriedades funcionais, compostos bioativos e qualidades sensoriais. Um grande problema é a redução da quantidade destes compostos durante toda a cadeia produtiva, a partir da colheita, processamento, armazenamento e distribuição. Há muito tempo, pesquisadores e indústrias estão concentrados no aprimoramento dos processos na cadeia produtiva, buscando garantir a segurança sanitária e alimentar, a conservação dos alimentos por mais tempo e o aumento de sua vida útil, sem alterar, de forma drástica, suas propriedades. Devido às produções artesanais e à falta do cumprimento das boas práticas em sua cadeia produtiva, as especiarias podem conter alta carga microbiológica, acarretando sérias complicações à saúde do consumidor. Para diminuir esses problemas, frequentemente é utilizado o processamento por radiação. Com o exposto, os objetivos deste trabalho foram: Analisar as propriedades antifúngicas dos óleos das especiarias irradiadas com doses médias (2,5; 5; 7,5 e 10 kGy); Estudar os efeitos de doses médias (5 e 10 kGy) e altas (20 e 30 kGy) de radiação gama de 60Co nos compostos bioativos das especiarias - cravo, canela e noz-moscada; Identificar os compostos dos óleos; Identificar o compostos voláteis no headspace dos óleos e das especiarias in natura; Identificar os compostos da parte não volátil da noz-moscada e Identificar os compostos quirais da canela. Ao comparar as amostras controle (não irradiadas) com as processadas nas doses descritas, em relação às propriedades antifúngicas dos óleos, foi possível verificar a eficácia e posteriormente que a irradiação não interferiu em sua eficiência; Em relação aos demais testes deste trabalho, os compostos foram identificados e na maioria dos testes o processo de irradiação não interferiu de forma significativa na quantidade dos compostos. / Spices and aromatic herbs are divided into leaves, flowers, bud, seeds bark or dry roots from different plants and it is possible to define them as products of highly flavored vegetal origin that volatize easily when incorporated in small quantities to food products and contribute to its aroma, flavor, color or even to its preservation. Nowadays, people look for its functional properties, bioactive compounds and sensory qualities. A big problem is the reduction of the quantity of these compounds throughout the production chain from the harvest process, storage and distribution. For a long time researchers and industries have concentrated on perfecting the processes of the production chain seeking to guarantee the sanitary and food safety, preserving foodstuffs for a long period and an increase in its lifespan without drastically altering its properties. Due to homemade products and the lack of compliance with good practices in its production chain, the spices can contain a high amount of microbiology causing serious complications to the health of the consumer and the radiation processing is often used for reduce these problems. With this finding, the objectives of this work were: Analyze the oil antifungal properties of spices irradiated with average doses (2.5; 5; 7.5 and 10 kGy); Study the average doses (5 and 10 kGy) and high dose (20 and 30 kGy) effects of gamma radiation 60Co in the bioactive compounds of the spices - cloves, cinnamon and nutmeg; Identify the oils compounds; Identify the volatile compounds in the headspace of the oils and the in natura spices. Identify the compounds of the nonvolatile part of the nutmeg; Identify the chiral compounds of the cinnamon. Comparing the control samples (not irradiated) with the processed at the described doses, regarding the oil antifungal properties it was possible to verify the efficiency and later that the irradiation did not interfered in its efficiency; Regarding to the others tests in this work, the compounds were identified and most of the tests the irradiation did not interfere significantly with the compounds amount.

As especiarias e as ervas aromáticas se apresentam na forma de folhas, flores, gomos, sementes, cascas ou rizomas secos de diferentes plantas. Podemos defini-las como produtos de origem vegetal aromatizados que se volatilizam com facilidade quando incorporados em pequena quantidade aos produtos alimentares, e contribuem para o seu aroma, sabor e cor ou ainda para sua conservação. Atualmente as pessoas procuram as especiarias por suas propriedades funcionais, compostos bioativos e qualidades sensoriais. Um grande problema é a redução da quantidade destes compostos durante toda a cadeia produtiva, a partir da colheita, processamento, armazenamento e distribuição. Há muito tempo, pesquisadores e indústrias estão concentrados no aprimoramento dos processos na cadeia produtiva, buscando garantir a segurança sanitária e alimentar, a conservação dos alimentos por mais tempo e o aumento de sua vida útil, sem alterar, de forma drástica, suas propriedades. Devido às produções artesanais e à falta do cumprimento das boas práticas em sua cadeia produtiva, as especiarias podem conter alta carga microbiológica, acarretando sérias complicações à saúde do consumidor. Para diminuir esses problemas, frequentemente é utilizado o processamento por radiação. Com o exposto, os objetivos deste trabalho foram: Analisar as propriedades antifúngicas dos óleos das especiarias irradiadas com doses médias (2,5; 5; 7,5 e 10 kGy); Estudar os efeitos de doses médias (5 e 10 kGy) e altas (20 e 30 kGy) de radiação gama de 60Co nos compostos bioativos das especiarias - cravo, canela e noz-moscada; Identificar os compostos dos óleos; Identificar o compostos voláteis no headspace dos óleos e das especiarias in natura; Identificar os compostos da parte não volátil da noz-moscada e Identificar os compostos quirais da canela. Ao comparar as amostras controle (não irradiadas) com as processadas nas doses descritas, em relação às propriedades antifúngicas dos óleos, foi possível verificar a eficácia e posteriormente que a irradiação não interferiu em sua eficiência; Em relação aos demais testes deste trabalho, os compostos foram identificados e na maioria dos testes o processo de irradiação não interferiu de forma significativa na quantidade dos compostos. / Spices and aromatic herbs are divided into leaves, flowers, bud, seeds bark or dry roots from different plants and it is possible to define them as products of highly flavored vegetal origin that volatize easily when incorporated in small quantities to food products and contribute to its aroma, flavor, color or even to its preservation. Nowadays, people look for its functional properties, bioactive compounds and sensory qualities. A big problem is the reduction of the quantity of these compounds throughout the production chain from the harvest process, storage and distribution. For a long time researchers and industries have concentrated on perfecting the processes of the production chain seeking to guarantee the sanitary and food safety, preserving foodstuffs for a long period and an increase in its lifespan without drastically altering its properties. Due to homemade products and the lack of compliance with good practices in its production chain, the spices can contain a high amount of microbiology causing serious complications to the health of the consumer and the radiation processing is often used for reduce these problems. With this finding, the objectives of this work were: Analyze the oil antifungal properties of spices irradiated with average doses (2.5; 5; 7.5 and 10 kGy); Study the average doses (5 and 10 kGy) and high dose (20 and 30 kGy) effects of gamma radiation 60Co in the bioactive compounds of the spices - cloves, cinnamon and nutmeg; Identify the oils compounds; Identify the volatile compounds in the headspace of the oils and the in natura spices. Identify the compounds of the nonvolatile part of the nutmeg; Identify the chiral compounds of the cinnamon. Comparing the control samples (not irradiated) with the processed at the described doses, regarding the oil antifungal properties it was possible to verify the efficiency and later that the irradiation did not interfered in its efficiency; Regarding to the others tests in this work, the compounds were identified and most of the tests the irradiation did not interfere significantly with the compounds amount.

Les composés organiques présentant une chiralité portée par un atome de phosphore sont appelés composés P-chiraux, P-chirogéniques ou P-stéréogéniques. Ces composés trouvent des nombreuses applications dans l’industrie agrochimique et pharmaceutique, en tant qu’outils de coordination, mais surtout en catalyse organométallique asymétrique en tant que ligands privilégiés (Prix Nobel pour W. S. Knowles en 2001). Cependant, la synthèse de composés P-chiraux reste un défi majeur et les méthodes actuellement utilisées sont souvent difficiles à mettre en oeuvre et multi-étapes. Au cours de cette thèse nous nous sommes intéressés au développement d’une méthodologie efficace et inédite pour la synthèse de composés P-stéréogeniques. Notre approche est basée sur la réaction d’Atherton-Todd et implique le dédoublement cinétique dynamique lors d’un couplage entre un phénol portant un auxiliaire de chiralité, ie. le sulfoxyde, et un H-phosphinate racémique. De plus, la post-functionalisation des composés diastéréomériques P-chiraux ainsi obtenus est possible dans des conditions douces, permettant ainsi d’accéder à un large panel de composés P-stéréogeniques. Ainsi, cette nouvelle méthodologie permet de synthétiser, via un couplage O-P diastéréosélectif, des précurseurs originaux de composés P-chiraux variés. / Organic compounds having chirality on phosphorous atom, are called P-stereogenic, P-chirogenic or P-chiral compounds. These compounds are widely used in agrochemistry, pharmacy, coordination chemistry and in organometallic asymmetric catalysis, as one of the most important classes of chiral ligands (Nobel Prize 2001; W. S. Knowles). However, access to these P-stereogenic compounds, is challenging due to the complex, tedious and multi-steps synthetic methodologies. Herein, we report a highly efficient novel methodology to access P-stereogenic compounds, which often involves dynamic kinetic resolution (DKR) under modified Atherton-Todd reaction conditions, using a racemic H-phosphinate and an enantiopure phenol bearing a chiral sulfoxide moiety. Furthermore, the newly obtained O-P coupling product can potentially be post-functionalised under mild conditions to obtain various original P-stereogenic scaffolds. Thus, these O-P coupling products can be considered as highly potential precursors to access a variety of original P-stereogenic molecules.