Structural analysis of products arising from the interaction between L-ascorbic acid and p-aminoacetanilide
Year: 2025
Type: article
Abstract: Products of reactions between L-ascorbic acid and various nitrogen-containing biologically active substances can be used to develop new preparations with promising applications in the pharmaceutical, food, and cosmetic industries. The present study examined the interaction of L-ascorbic acid with p-aminoacetanilide in ethanol medium at component ratios of 1:1 and 1:2. The target products were obtained by controlling the temperature of aqueous ethanol solutions containing the specified amounts of components (50 °С, 1 h), which was followed by slow solvent removal for 24 h. Immediately after the temperature control stage, the reaction systems, in the form of thin films on KBr substrates, were analyzed via vibrational spectroscopy. Following slow solvent removal, the solid phases washed with anhydrous ether and its mixture with ethanol were studied in a KBr matrix using infrared spectroscopy. The vibrational spectra of the 1:1 reaction system revealed that no ionic associate is formed during the temperature control stage; subsequent solvent removal leads to the release of the solid phase of co-crystallization product, whose formation is confirmed by analysis of the mid- and near-infrared spectra. With the 1:2 component ratio, the reaction system was found to form a Schiff base at the C 3 of ascorbic acid during the temperature control stage, which subsequently rearranged during slow solvent removal into a 3-substituted N-derivative of ascorbic acid (3-deoxy-3-(p-acetamidophenylamino)-L-ascorbic acid). The electronic spectra of both reaction systems indicate insignificant side processes of melanoidin formation under the selected experimental conditions. According to published sources, the structural analogs of released products are characterized by sufficient stability compared to aliphatic derivatives, as well as notable antioxidant properties, which indicates the importance of their further study.
DOI: 10.21285/achb.1014
Institution: Udmurt State University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W4417487598