Acylation of Different Amino Derivatives with Fatty Acids on UL-MFI-Type Catalysts*
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Thermal Stability of Oleic Acid and Ethyl Linoleate
Chapter 3.1 ____________________________________________________________________ Thermal Stability of Oleic Acid and Ethyl Linoleate The first part of this work consisted of studying the thermal stability of oleic acid, which was initially a candidate as a starting material for the dehydrogenation of fatty acids using heterogeneous catalysis. The results induced us to search another starting material and to study its properties. 3.1.1 Introduction Oil-derived products can be subjected to conditions that promote oxidation of their unsaturated components during storage and use. The materials arising during oxidation and subsequent degradation can seriously impair the quality and performance of such products [1, 2]. Thus, oxidative stability is an important issue to face before studying their catalytic reactivity. The fatty acid alkyl chain is susceptible to oxidation both at double bonds and adjacent allylic carbons. Free-radical and photooxidation at allylic carbons are responsible for deterioration of unsaturated oils and fats [2-6]. Both autoxidation and photooxidation produce hydroperoxides in allylic bonds. During this process, the position and geometry of the double bond may change. The hydroperoxide mixtures produced by autoxidation and photooxidation are not identical, indicating that different mechanisms are involved [4-6]. The autoxidation reaction occurs in the presence of oxygen. Autoxidation is a free-radical chain reaction, which involves the series of reactions that initiate, propagate and terminate the chain [3]. • initiation RH → R • + → • propagation R O2 ROO fast • • ROO + RH → ROOH + R rate determining • • termination R , ROO → stable products The initiator is a free radical, most probably produced by decomposition of hydroperoxides already present or produced by photooxidation. -
Fatty Acid Diets: Regulation of Gut Microbiota Composition and Obesity and Its Related Metabolic Dysbiosis
International Journal of Molecular Sciences Review Fatty Acid Diets: Regulation of Gut Microbiota Composition and Obesity and Its Related Metabolic Dysbiosis David Johane Machate 1, Priscila Silva Figueiredo 2 , Gabriela Marcelino 2 , Rita de Cássia Avellaneda Guimarães 2,*, Priscila Aiko Hiane 2 , Danielle Bogo 2, Verônica Assalin Zorgetto Pinheiro 2, Lincoln Carlos Silva de Oliveira 3 and Arnildo Pott 1 1 Graduate Program in Biotechnology and Biodiversity in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79079-900, Brazil; [email protected] (D.J.M.); [email protected] (A.P.) 2 Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79079-900, Brazil; pri.fi[email protected] (P.S.F.); [email protected] (G.M.); [email protected] (P.A.H.); [email protected] (D.B.); [email protected] (V.A.Z.P.) 3 Chemistry Institute, Federal University of Mato Grosso do Sul, Campo Grande 79079-900, Brazil; [email protected] * Correspondence: [email protected]; Tel.: +55-67-3345-7416 Received: 9 March 2020; Accepted: 27 March 2020; Published: 8 June 2020 Abstract: Long-term high-fat dietary intake plays a crucial role in the composition of gut microbiota in animal models and human subjects, which affect directly short-chain fatty acid (SCFA) production and host health. This review aims to highlight the interplay of fatty acid (FA) intake and gut microbiota composition and its interaction with hosts in health promotion and obesity prevention and its related metabolic dysbiosis. -
Reactions of Benzene & Its Derivatives
Organic Lecture Series ReactionsReactions ofof BenzeneBenzene && ItsIts DerivativesDerivatives Chapter 22 1 Organic Lecture Series Reactions of Benzene The most characteristic reaction of aromatic compounds is substitution at a ring carbon: Halogenation: FeCl3 H + Cl2 Cl + HCl Chlorobenzene Nitration: H2 SO4 HNO+ HNO3 2 + H2 O Nitrobenzene 2 Organic Lecture Series Reactions of Benzene Sulfonation: H 2 SO4 HSO+ SO3 3 H Benzenesulfonic acid Alkylation: AlX3 H + RX R + HX An alkylbenzene Acylation: O O AlX H + RCX 3 CR + HX An acylbenzene 3 Organic Lecture Series Carbon-Carbon Bond Formations: R RCl AlCl3 Arenes Alkylbenzenes 4 Organic Lecture Series Electrophilic Aromatic Substitution • Electrophilic aromatic substitution: a reaction in which a hydrogen atom of an aromatic ring is replaced by an electrophile H E + + + E + H • In this section: – several common types of electrophiles – how each is generated – the mechanism by which each replaces hydrogen 5 Organic Lecture Series EAS: General Mechanism • A general mechanism slow, rate + determining H Step 1: H + E+ E El e ctro - Resonance-stabilized phile cation intermediate + H fast Step 2: E + H+ E • Key question: What is the electrophile and how is it generated? 6 Organic Lecture Series + + 7 Organic Lecture Series Chlorination Step 1: formation of a chloronium ion Cl Cl + + - - Cl Cl+ Fe Cl Cl Cl Fe Cl Cl Fe Cl4 Cl Cl Chlorine Ferric chloride A molecular complex An ion pair (a Lewis (a Lewis with a positive charge containing a base) acid) on ch lorine ch loronium ion Step 2: attack of -
Reactions of Aromatic Compounds Just Like an Alkene, Benzene Has Clouds of Electrons Above and Below Its Sigma Bond Framework
Reactions of Aromatic Compounds Just like an alkene, benzene has clouds of electrons above and below its sigma bond framework. Although the electrons are in a stable aromatic system, they are still available for reaction with strong electrophiles. This generates a carbocation which is resonance stabilized (but not aromatic). This cation is called a sigma complex because the electrophile is joined to the benzene ring through a new sigma bond. The sigma complex (also called an arenium ion) is not aromatic since it contains an sp3 carbon (which disrupts the required loop of p orbitals). Ch17 Reactions of Aromatic Compounds (landscape).docx Page1 The loss of aromaticity required to form the sigma complex explains the highly endothermic nature of the first step. (That is why we require strong electrophiles for reaction). The sigma complex wishes to regain its aromaticity, and it may do so by either a reversal of the first step (i.e. regenerate the starting material) or by loss of the proton on the sp3 carbon (leading to a substitution product). When a reaction proceeds this way, it is electrophilic aromatic substitution. There are a wide variety of electrophiles that can be introduced into a benzene ring in this way, and so electrophilic aromatic substitution is a very important method for the synthesis of substituted aromatic compounds. Ch17 Reactions of Aromatic Compounds (landscape).docx Page2 Bromination of Benzene Bromination follows the same general mechanism for the electrophilic aromatic substitution (EAS). Bromine itself is not electrophilic enough to react with benzene. But the addition of a strong Lewis acid (electron pair acceptor), such as FeBr3, catalyses the reaction, and leads to the substitution product. -
Activation of Pyridinium Salts for Electrophilic Acylation: a Method for Conversion of Pyridines Into 3-Acylpyridines
Chemistry of Heterocyclic Compounds, Vol. 40, No. 6, 2004 ACTIVATION OF PYRIDINIUM SALTS FOR ELECTROPHILIC ACYLATION: A METHOD FOR CONVERSION OF PYRIDINES INTO 3-ACYLPYRIDINES A. Klapars1 and E. Vedejs2 Cyanide adducts of N-MOM pyridinium salts react with strong acylating reagents to provide 3-acyl-4- cyano-1,4-dihydropyridines that can be aromatized to 3-acylpyridines using ZnCl2 in refluxing ethanol. Keywords: dihydropyridines, pyridine acylation. Electrophilic aromatic substitution reactions of pyridines are extraordinarily challenging. Instead of C-substitution at the pyridine ring, the electrophile typically forms an adduct with the pyridine nitrogen, which even further deactivates the already electron deficient pyridine ring toward electrophilic substitution. For example, the direct nitration of pyridine may require a reaction temperature of 330°C to provide only a 15% yield of 3-nitropyridine [1]. To the best of our knowledge, no direct, intermolecular C-acylations of pyridines have been reported [2]. This seriously limits the choice of methods for the preparation of the ubiquitous 3-substituted pyridines [3, 4]. In a limited number of cases, the lack of reactivity of pyridines toward electrophiles has been addressed by converting the recalcitrant pyridine into a temporarily activated 1,4-dihydropyridine [5-9]. In contrast to the electron poor parent pyridine, the electron rich 1,4-dihydropyridine features strongly enhanced reactivity toward electrophiles at the 3-position. Several steps are typically required including formation of the dihydropyridine, the subsequent reaction with an electrophile, and rearomatization to the desired 3-substituted pyridine. A similar concept has been ingeniously employed in a one pot nitration of pyridines in the presence of sulfite as the nucleophile that temporarily activates the pyridine, and then acts as a leaving group in an aromatization step [10, 11]. -
Sweet Almond Oil Organic
SWEET ALMOND OIL ORGANIC PRODUCT DATA SHEET SWEET ALMOND OIL ORGANIC is a Vegetable Oil obtained from the dried kernels of the almond tree. Almonds contain folic acid, alpha tocopherol and zinc, which are useful for the treatment of skin disorders. It has been used for centuries both medicinally and cosmetically as a muscle- relaxer, cleanser and moisturizer to name just a few of its applications. SWEET ALMOND OIL is high in mono and polyunsaturated fatty acids, minerals and glycosides. Fatty acids are necessary along with glycerol for the cell to function normally. SWEET ALMOND OIL ORGANIC also contains vitamins A, B1, B2, B6 with small amounts of Vitamin E and D. Due to the presence of Vitamin E the oil has antioxidant capability. Antioxidants protect vital cell structures by neutralizing free radicals. Topical vitamin E has shown to have a wide variety of skin benefits. Many studies have shown that it can help decrease the effects of psoriasis, erythema, and may help in reducing the risk of skin cancer. Vitamin E also helps in the reduction of scaring from wounds and on the appearance of stretch marks on the skin. TECHNICAL DATA Appearance: Pale yellow, oily liquid with minimum odour Acidity index: 1.0 mg KOH/g oil Peroxide value: 20.0 meq O2/Kg oil Specific gravity: 0.90 - 0.93 g/ml Updated: 01/2007 Approved: Dr. Blanca Martínez SWEET ALMOND OIL ORGANIC SWEET ALMOND OIL ORGANIC Fatty acids composition (Fatty Acid Fraction): Oleic acid 62.0 - 86.0 % Linoleic acid ( )7.0-30.0% Palmitic acid 4.0 - 9.0 % Stearic acid Max. -
1. A. the First Reaction Is a Friedel-Crafts Acylation (FCA), Where the Major Product Is the Para- Isomer (60% Isolated Yield)
1. a. The first reaction is a Friedel-Crafts Acylation (FCA), where the major product is the para- isomer (60% isolated yield). The second reaction is a nitration, where the incoming electrophile (nitronium ion) is directed to the ortho position of the methoxy group. The last reaction is a Wolff-Kishner reduction that converts the acetyl group into an ethyl group. The nitro group does not react under these conditions. OCH OCH OCH OCH3 3 3 3 NO2 NO2 N2H4/KOH CH3COCl/AlCl3 H2SO4/HNO3 0 oC O CH 3 O CH3 CH3 (A) Reaction 1 (B) Reaction 2 (C) Reaction 3 (P) b. The best solvent for the FC-acylation is dichloromethane. Tetrahydrofuran is a fairly strong Lewis base, which would react and deactivate the AlCl3 catalyst. Ethanol would also react with AlCl3 and form alcoholates, which are inactive at FCA catalyst. Dichloromethane is polar enough to dissolve all three compounds but does not form adducts with AlCl3. Thus, aluminum chloride maintains its Lewis acidity. 3+ c. As discussed in lecture, AlCl3*6 H2O is not suitable as catalyst because the Al is not a strong Lewis acid anymore. In addition, larger amounts of water would destroy the acetyl chloride as well (=hydrolysis, CH3COCl + H2O ---- > CH3COOH + HCl). Consequently, the reaction would not proceed in the desired fashion. 3+ OH2 H2O OH2 Al H2O OH2 OH2 d. In order to determine the yield, one has to calculate the number of moles of the reactant and the product. nA = 1.90 mL * 0.996 g/mL/108.14 g/mol = 17.5 mmol nCH3COCl = 2.49 mL * 1.104 g/mL/78.5 g/mol = 35.0 mmol nAlCl3 = 4.67 g/133.5 g/mol = 35.0 mmol Compound (A) is the limiting reagent. -
Heterocyclic Chemistrychemistry
HeterocyclicHeterocyclic ChemistryChemistry Professor J. Stephen Clark Room C4-04 Email: [email protected] 2011 –2012 1 http://www.chem.gla.ac.uk/staff/stephenc/UndergraduateTeaching.html Recommended Reading • Heterocyclic Chemistry – J. A. Joule, K. Mills and G. F. Smith • Heterocyclic Chemistry (Oxford Primer Series) – T. Gilchrist • Aromatic Heterocyclic Chemistry – D. T. Davies 2 Course Summary Introduction • Definition of terms and classification of heterocycles • Functional group chemistry: imines, enamines, acetals, enols, and sulfur-containing groups Intermediates used for the construction of aromatic heterocycles • Synthesis of aromatic heterocycles • Carbon–heteroatom bond formation and choice of oxidation state • Examples of commonly used strategies for heterocycle synthesis Pyridines • General properties, electronic structure • Synthesis of pyridines • Electrophilic substitution of pyridines • Nucleophilic substitution of pyridines • Metallation of pyridines Pyridine derivatives • Structure and reactivity of oxy-pyridines, alkyl pyridines, pyridinium salts, and pyridine N-oxides Quinolines and isoquinolines • General properties and reactivity compared to pyridine • Electrophilic and nucleophilic substitution quinolines and isoquinolines 3 • General methods used for the synthesis of quinolines and isoquinolines Course Summary (cont) Five-membered aromatic heterocycles • General properties, structure and reactivity of pyrroles, furans and thiophenes • Methods and strategies for the synthesis of five-membered heteroaromatics -
Fatty Acid Composition of Nuts – Implications for Cardiovascular Health
British Journal of Nutrition (2006), 96, Suppl. 2, S29–S35 DOI: 10.1017/BJN20061861 q The Authors 2006 Fatty acid composition of nuts – implications for cardiovascular health Emilio Ros1* and Jose´ Mataix2 1Unitat de Lı´pids, Sevei d’Endocrinologia i Nutricio´, Institut d’Investigacions Biome`diques August Pi Sunyer, Hospital Clı´nic, Barcelona, Spain 2Instituto de Nutricio´n y Tecnologı´a de los Alimentos, Universidad de Granada, Granada, Spain It is well established that, due to their high content of saturated fatty acids (SFA), the intake of meat and meat products is strongly associated with elevated blood cholesterol concentrations and an increased risk of hypertension, diabetes and cardiovascular diseases. Conversely, the intake of foods rich in unsaturated fatty acids, such as those contained in most vegetable fats and oils and oily fish, is associated with improved lipid profiles, a lower potency of intermediate biomarkers of atherosclerosis and lesser incidence of cardiovascular diseases. There are persuasive evidences that dietary substitution of monounsaturated fatty acids (MUFA) or n-6 polyunsaturated fatty acids (PUFA) for SFA lowers blood cholesterol and may have beneficial effects on inflammation, thrombosis, and vascular reactivity. MUFA may have an advantage over PUFA because enrichment of lipoprotein lipids with MUFA increases their resistance to oxidation. Marine n-3 PUFA have a number of anti-atherosclerotic effects, including anti-arrhythmic properties and, at relatively high doses, reduce serum triglycerides. These effects appear to be shared in part by vegetable n-3 PUFA. Nuts are natural foods rich in unsaturated fatty acids; most nuts contain substantial amounts of MUFA, while walnuts are especially rich in both n-6 and n-3 PUFA. -
Comparison of an Oleic Acid Enriched-Diet Vs NCEP-I Diet on LDL Susceptibility to Oxidative Modi®Cations
European Journal of Clinical Nutrition (2000) 54, 61±67 ß 2000 Macmillan Publishers Ltd. All rights reserved 0954±3007/00 $15.00 www.nature.com/ejcn Comparison of an oleic acid enriched-diet vs NCEP-I diet on LDL susceptibility to oxidative modi®cations P Castro1,JLoÂpez Miranda1,PGoÂmez1, DM Escalante1,FLoÂpez Segura1, A MartõÂn2, F Fuentes1, AÂ Blanco1, JM OrdovaÂs2 and FP JimeÂnez1* 1Lipids Research Unit, Hospital University Reina So®a, Medical School, University of CoÂrdoba, Spain; and 2The Lipid Metabolism Laboratory, USDA, Human Nutrition Research Center on Aging at Tufts University, Boston, USA Objective: The objective of this trial was to compare the effect on the susceptibility of plasma Low Density Lipoprotein (LDL) to oxidative modi®cations of consumption of two oleic rich diets, prepared with two different plant oils, virgin olive oil (OL)1 and re®ned high monounsaturated fatty acids (MUFA sun¯ower oil (SU)), with the susceptibility of plasma LDL to oxidation after an National Cholesterol Education Program step 1 (NCEP-I) phase diet. Design: A randomized crossover design. Subjects and interventions: Twenty-two healthy normolipidemic young males consumed an NCEP-I diet for a 4-week period. Subjects were then assigned to two diets each of 4-weeks duration. Group one was placed on an olive oil enriched diet (40% fat, 22% MUFA) followed by a 4-week period of a MUFA diet enriched in sun¯ower oil (40% fat, 22% MUFA). In group two, the order of the diets was reversed. Results: Both MUFA diets induced a decrease in saturated (14 : 0, 16 : 0, and 18 : 0) and an increase in monounsaturated and polyunsaturated n-6 (18 : 2, 20 : 3, and 20 : 5) plasma LDL-phospholipid fatty acids, compared to the NCEP-I diet (P < 0.01). -
Chapter 16 the Chemistry of Benzene and Its Derivatives
Instructor Supplemental Solutions to Problems © 2010 Roberts and Company Publishers Chapter 16 The Chemistry of Benzene and Its Derivatives Solutions to In-Text Problems 16.1 (b) o-Diethylbenzene or 1,2-diethylbenzene (d) 2,4-Dichlorophenol (f) Benzylbenzene or (phenylmethyl)benzene (also commonly called diphenylmethane) 16.2 (b) (d) (f) (h) 16.3 Add about 25 °C per carbon relative to toluene (110.6 C; see text p. 743): (b) propylbenzene: 161 °C (actual: 159 °C) 16.4 The aromatic compound has NMR absorptions with greater chemical shift in each case because of the ring current (Fig. 16.2, text p. 745). (b) The chemical shift of the benzene protons is at considerably greater chemical shift because benzene is aromatic and 1,4-cyclohexadiene is not. 16.6 (b) Among other features, the NMR spectrum of 1-bromo-4-ethylbenzene has a typical ethyl quartet and a typical para-substitution pattern for the ring protons, as shown in Fig. 16.3, text p. 747, whereas the spectrum of (2- bromoethyl)benzene should show a pair of triplets for the methylene protons and a complex pattern for the ring protons. If this isn’t enough to distinguish the two compounds, the integral of the ring protons relative to the integral of the remaining protons is different in the two compounds. 16.7 (b) The IR spectrum indicates the presence of an OH group, and the chemical shift of the broad NMR resonance (d 6.0) suggests that this could be a phenol. The splitting patterns of the d 1.17 and d 2.58 resonances show that the compound also contains an ethyl group, and the splitting pattern of the ring protons shows that the compound is a para-disubstituted benzene derivative. -
Oleic Acid Thin Films
Oleic Acid Nanoscale Layer 1 STEM ED/CHM Nanotechnology at UMass Amherst Oleic acid thin films Oleic acid is a component of most fats and oils, including cocoa butter. Oleic acid is used to flavor many food products. It is a mono-unsaturated fatty acid because of one double bond that exists between two carbons in a very long chain of carbon atoms. The structural formula and skeletal structures of oleic acid (shown below), provides a hint of one of its properties. The illustration (shown below) provides an even stronger hint of a property of oleic acid that causes one end of the molecule to be attracted to water when a drop of an oleic acid solution is placed onto the surface of water. Source: www.chymist.com/size%20fatty%20acid.pdf - The polar end of the oleic acid molecule includes a carboxylic acid group with two oxygen atoms. The polar end of the oleic acid molecule is attracted to polar water molecules. The nonpolar end of the oleic acid molecule is hydrophobic. As a result, when a drop of an oleic acid solution is placed on the surface of water, the oleic acid molecules form a thin layer as alcohol evaporates. Because the polar end of the oleic acid molecules are attracted to surface of the water, the oleic acid molecules are aligned vertically in a layer on the surface of water like blades of grass on a lawn and similar to the diagram shown below. Therefore, if one can determine the thickness of an oleic acid monolayer, one is might also be able to calculate the length of an oleic acid molecule.