Favipiravir tautomerism: a theoretical insight.

Theor Chem Acc

Institute of Electronics, Bulgarian Academy of Sciences, 1784 Sofia, Bulgaria.

Published: August 2020

There is no experimental information about the tautomerism of Favipiravir (). Therefore, its tautomeric state was predicted by using density functional theory in gas phase and in solution (toluene, acetonitrile and water). The results have shown that, in neutral state, the enol form is strongly dominating in both gas phase and solution. The carboxamide group is easily protonated in the presence of acid, which leads to shift of the tautomeric equilibrium toward the keto tautomer. In order to validate the theoretical predictions, 2-hydroxy pyridine and 2-hydroxy pyrazine were also included in the set of studied compounds. The available experimental data about their tautomerism are in very good agreement with the theoretical predictions, which validate the conclusions made for .

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7415411PMC
http://dx.doi.org/10.1007/s00214-020-02656-2DOI Listing

Publication Analysis

Top Keywords

gas phase
8
phase solution
8
theoretical predictions
8
favipiravir tautomerism
4
tautomerism theoretical
4
theoretical insight
4
insight experimental
4
experimental tautomerism
4
tautomerism favipiravir
4
favipiravir tautomeric
4

Similar Publications

This study aims to shed light on the mechanism and kinetics of 1,4-dioxane degradation by hydroxyl radical (OH) across various solvation conditions to evaluate electronic and structural properties at the MP2/aug-cc-pVTZ level. Transition states (TS) structures determined in the gas phase and SMD solvation model reveal similar hydrogen abstraction patterns. In contrast, the explicit solvation model (ES) introduces significant changes, suggesting a kinetic preference for axial pathways.

View Article and Find Full Text PDF

Novel Perspectives for Sensory Analysis Applied to Piperaceae and Aromatic Herbs: A Pilot Study.

Foods

January 2025

Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy.

Spices and aromatic herbs are important components of everyday nutrition in several countries and cultures, thanks to their capability to enhance the flavor of many dishes and convey significant emotional contributions by themselves. Indeed, spices as well as aromatic herbs are to be considered not only for their important values of antimicrobial agents or flavor enhancers everybody knows, but also, thanks to their olfactory and gustatory spectrum, as drivers to stimulate the consumers' memories and, in a stronger way, emotions. Considering these unique characteristics, spices and aromatic herbs have caught the attention of consumer scientists and experts in sensory analysis for their evaluation using semi-quantitative approaches, with interesting evidence.

View Article and Find Full Text PDF

The aroma of yak milk powder is a crucial sensory indicator for evaluating its quality and flavor. Yak milk powders collected from different lactation periods exhibit distinct flavors, but no studies have thoroughly investigated the aroma characteristics and variation patterns of yak milk powders across these periods. This study identified and analyzed the volatile compounds in freeze-dried colostrum powder (YCSP), freeze-dried mature milk powder (YMMP), and freeze-dried ending milk powder (YEMP) using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and multivariate statistical analysis.

View Article and Find Full Text PDF

Industrial Investigations of S355 Steel-Grade Homogenization in a 100-Tonne Ladle Furnace.

Materials (Basel)

January 2025

Faculty of Production Engineering and Materials Technology, Częstochowa University of Technology, al. Armii Krajowej 19, 42-201 Częstochowa, Poland.

The paper presents the results of industrial research and numerical simulations of the chemical homogenization of liquid steel. The research object was a ladle furnace with a working capacity of the ladle of 100 t at the steel plant of Huta Częstochowa, currently Liberty Częstochowa Sp. z o.

View Article and Find Full Text PDF

The addition of hydrogen to nitrogen facilitates the formation of nitride phases in the plasma nitriding processes of stainless steels, though it also induces the deterioration of their mechanical properties. This study presents a hydrogen-free plasma nitriding process for fabricating a nitrogen-expanded austenite phase (γ) on an AISI 316 stainless steel surface. The steel substrate was nitrided in N-Ar plasma with various gas compositions discharged by radio frequency (RF) and direct current (DC) modes.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!