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Studies on Hydrogenation of Dehydrozingerone.

Usha, Esther (2011) Studies on Hydrogenation of Dehydrozingerone. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: In the present investigation, aim of the study was to hydrogenate dehydrozingerone in presence of heterogeneous catalyst like Pd/BaSO4. Dehydrozingerone was prepared from vanillin and acetone by aldol condensation in presence of alkali like KOH. Zingerone could be conveniently prepared from dehydrozingerone by hydrogenation. In the hydrogenation reaction, enolization of initially reduced dehydrozingerone takes place. The enolized product again adds on hydrogen to yield saturated alcohol, which appeared as by-product. The by-product formation is to the extent up to 30-40%. In this study, emphasis was given to hydrogenation of dehydrozingerone in presence of Pd/BaSO4 using different acid additives and comparison of ratio of saturated alcohol to ketone. The investigation enumerate results are provided in the below table. Addition of acid on catalytic quantity resulted in the bringing down the extent of alcohol side product formation and hence the yield of saturated ketone was increased from 66% to 86% as we use stronger carboxylic acid. Use of ammonum biborate tetrahydrate in equivalent quantity along with 10% Pd/BaSO4 resulted in suppression of alcohol to the extent as low as 14%. The investigation of ammonium biborate tetrahydrate in different molar equivalents to study the product composition of hydrogenation of dehydrozingerone is of great importance and is open for further exploration.
Uncontrolled Keywords: dehydrozingerone, Zingerone, zinger
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 01 Analysis
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jul 2011 09:37
Last Modified: 28 Dec 2011 10:26
URI: http://ir.cftri.res.in/id/eprint/10277

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