Scientific Production Faculty

Reactivity of 2?mercaptopyridines with Iridium(I)?Tris(pyrazolyl) borate complexes



Castañeda Ovando, Araceli

2021

Manuel A. Gomez-Bonilla, Verónica Salazar-Pereda, Daniel Mendoza-Espinosa, Simplicio Gonzalez-Montiel, Aracely Castañeda-Ovando, Susana Rojas-Lima, Cesar I. Sandoval-Chavez, Jorge A. Lopez-Jímenez. Sandoval?Chavez, Jorge A. Lopez?Jímenez. Reactivity of 2?mercaptopyridines with Iridium(I)?Tris(pyrazolyl) borate complexes. European Journal of Inorganic Chemistry, 2021, 13, 1244-1250. https://doi.org/10.1002/ejic.202001153


Abstract


Reaction of of the Ir(I) complex [TpMe2Ir?(C2H4)2] (1) with a variety of mercaptopyridines produces in good yields the Ir(III)?metallacycles 2?4 with the general formula [TpMe2Ir(C2H5)(k2?(N,S)?mercaptopyridine)]. Complexes 2?4 are proposed to take place by the initial formation of the 16 electron intermediate [TpMe2Ir(CH=CH2)(C2H5)] which then coordinates the nitrogen atom of the mercaptopyridine and promotes the deprotonation of the SH group via the elimination of an ethylene molecule. Heating of complex [TpMe2Ir(?4?CH2=C(Me)C(Me)=CH2)] (5) at 100?C with the substituted mercaptopyridines results in the formation of the Ir(III) complexes 6?8 with the general formula [TpMe2Ir(C6H5)(?2?(N,S)?mercaptopyridine)]. Generation of complexes 6?8 is proposed to take place by the initial formation of the [TpMe2Ir(C6H5)2N2] complex which after releasing nitrogen coordinates the mercaptopyridine in a ?1?fashion and favour the SH moiety deprotonation with the release of a benzene molecule. All complexes have been fully characterized by NMR spectroscopy, FT?IR, elemental analysis and in the case of 2, 4, and 8 by X?ray crystallography. Details of the reaction conditions, characterization and isolation of the products will be discussed.



Research Product




Related articles

MICROBIOLOGICAL QUALITY OF WATER-BASED AND DAIRY-BASED POPSICLES PRODUCED IN THE STATE OF HIDALGO, MEXICO

EFFECT OF THE ACIDIFIED SOLVENT ON THE FUNCTIONAL PROPERTIES OF THE STARCH PRESENT IN CORN AZ...

RELEASE OF BIOACTIVE PEPTIDES BY LACTIC ACID BACTERIA IN COMMERCIAL FERMENTED MILKS

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

Evaluation of the Antihyperglycemic Effect of Orange (Citrus sinensis var. Valencia) Bagasse in the Es...

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucur...

INCORPORATION OF OMEGA-3 FATTY ACIDS IN EGGS FROM LAYING HENS THROUGH SUPPLEMENTATION WITH OMEGA-3 FATTY ACIDS ...

EFFECT OF ACID MODIFICATION OF BLUE CORN (Zea mays) STRIP WITH DIFFERENT ACIDIFYING SOLVENTS...

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS

STARCH CHARACTERIZATION OF TWO SORGHUM VARIETIES OF THE STATE OF TAMAULIPAS