Preparation of Acetonides from Soybean Oil, Methyl Soyate, and Fatty Esters

Atanu Biswas, Brajendra Kumar Sharma, Karl Vermillion, J. L. Willett, H. N. Cheng

Research output: Contribution to journalArticlepeer-review

Abstract

This paper describes the preparation of a new type of branched vegetable oil and its methyl ester that involves the formation of acetonides. A facile and environmentally friendly synthesis has been found to produce acetonides that entails the use of ferric chloride as a catalyst and is conducted at room temperature. The products have been fully characterized with the help of model compounds, including elemental analysis, infrared (IR) spectroscopy, nuclear magnetic resonance (NMR), and gas chromatography−mass spectrometry (GC−MS).
Original languageEnglish (US)
Pages (from-to)3066-3070
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume59
Issue number7
DOIs
StatePublished - Apr 13 2011

Keywords

  • ISTC

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Fingerprint Dive into the research topics of 'Preparation of Acetonides from Soybean Oil, Methyl Soyate, and Fatty Esters'. Together they form a unique fingerprint.

Cite this