SELECTIVITY OF DAUCUS CAROTA ROOTS AND BAKER'S YEAST IN THE ENANTIOSELECTIVE REDUCTION OF GAMMA-NITROKETONES

The enantioselective reduction of a series of aromatic c-nitroketones was achieved by using Daucus carota roots in water, which afforded the corresponding (S)-alcohols with ees ranging from 73% to 100%. A comparison of these results with the data obtained by reducing the same substrates with baker's yeast resulted in D. carota always being more enantioselective than baker's yeast, although a lower number of substrates were reduced. The possible influence of the aromatic ring substituents on the reaction outcome is also discussed.