STUDY OF THE PROCESS OF ANILINE ALKYLATION WITH ALCOHOLS IN THE PRESENCE OF A SUPPORTED COPPER CATALYST

Aniline alkylation with aliphatic alcohols in the presence of copper catalyst supported on aluminum oxide providing to obtain N-alkylanilines with high selectivity (up to 100 %).

Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods

The stability of minor bioactive compounds in olive-pomace oils (OPOs) was evaluated at frying temperature under the conditions of a thermoxidation test. Bioactive compounds analyzed included squalene, tocopherols, sterols, triterpenic acids and alcohols, and aliphatic alcohols. In order to determine the amount of OPO bioactive compounds incorporated into foods after frying, three different kinds of frozen products were selected, i.e., pre-fried potatoes (French fries), pre-fried battered chicken nuggets, and chicken croquettes (breaded patties), and were used in discontinuous frying experiments. Results obtained in both the thermoxidation and frying studies showed high stability of triterpenic alcohols (erythrodiol and uvaol), oleanolic acid, and aliphatic alcohols, naturally present in OPOs. In all fried foods, the content of lipids increased after frying, as expected, although the extent of absorption of OPOs into fried foods and the exchange with food lipids depended on the food characteristics. Overall, frying with OPOs improved the nutritional properties of all products tested by increasing the level of oleic acid and by the incorporation of squalene, triterpenic acids and alcohols, and aliphatic alcohols, in significant quantities.

Molecular structure, enthalpies of formation and dissociation energies of the O – N bond for a number of aliphatic nitrates and nitrites

The optimal conformations of nitrates and nitrites of aliphatic alcohols C1-C4, as well as radicals formed during homolytic cleavage of O-NO2 and O-NO bonds were determined using the multistep (composite) method G4, as well as a large number of different density functional (DDF) methods and basis sets. The enthalpies of formation and dissociation energies of breaking bonds were calculated for the studied compounds. Comparison with the available experimental data shows that the best agreement with experiment is achieved when using the G4 method. In this case, the error in the enthalpies of formation does not exceed 1 kcal/mol. The paper also discusses the features of the influence of the molecular structure on the change in the series of enthalpies of formation and dissociation energies.