Journal of Agricultural and Food Chemistry 2011-04-13

Preparation of acetonides from soybean oil, methyl soyate, and fatty esters.

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

Index: J. Agric. Food Chem. 59(7) , 3066-70, (2011)

Full Text: HTML

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).