Transition Metal-Free Carbon Quantum Dots for Selective Liquid Phase Oxidation of Alcohols Using Water as an Only Solvent

Selective Reduction of α,β-Unsaturated Weinreb Amides in the Presence of α,β-Unsaturated Esters

α,β-Unsaturated esters were selectively protected in situ in the presence of α,β-unsaturated Weinreb amides using PEt₃ and trimethylsilyl trifluoromethanesulfonate (TMSOTf) in toluene under reflux. Diisobutylaluminium hydride (DIBAL-H) reduction of the mixture followed by tetra-n-butylammonium fluoride (TBAF) treatment produced α,β-unsaturated aldehydes in good yields along with the recovered α,β-unsaturated esters.

UV light promoted 'Metal'/'Additive'-free oxidation of alcohols: investigating the role of alcohols as electron donors

UV light promoted selective oxidation of primary and secondary alcohols has been demonstrated under ‘metal-free’ and ‘additive-free’ conditions. Under the optimized conditions, a variety of aromatic, heteroaromatic, and alicyclic alcohols have been examined for their transformations to the corresponding carbonyl compounds. The mechanistic studies emphasize the important role of substrate (alcohol) and solvent (DMSO) in the generation of superoxide radical which is a vital intermediate for the transformation. This study also highlights the role of air as the oxidant in the oxidation process. Further, the practical application of the strategy has also been demonstrated for the oxidation of the alcoholic moiety in cholesterol.

The present study demonstrates the important role of alcohols themselves as electron donors for their oxidative transformations to the corresponding carbonyl compounds in the absence of any metal/oxidant and external photosensitizer.

Synthesis of hydrophilic and hydrophobic carbon quantum dots from waste of wine fermentation

Wine lees are one of the main residues formed in vast quantities during the fermentation of wine. While toxic when applied to plants and wetlands, it is a biodegradable material, and several alternatives have been proposed for its valorization as: dietary supplement in animal feed, source for various yeast extracts and bioconversion feedstock. The implementation of stricter environment protection regulations resulted in increasing costs for wineries as their treatment process constitutes an unavoidable and expensive step in wine production. We propose here an alternative method to reduce waste and add value to wine production by exploiting this rich carbon source and use it as a raw material for producing carbon quantum dots (CQDs). A complete synthetic pathway is discussed, comprising the carbonization of the starting material, the screening of the most suitable solvent for the extraction of CQDs from the carbonized mass and their hydrophobic or hydrophilic functionalization. CQDs synthesized with the reported procedure show a bright blue emission (λ_max = 433 ± 13 nm) when irradiated at 366 nm, which is strongly shifted when the wavelength is increased (e.g. emission at around 515 nm when excited at 460 nm). Yields and luminescent properties of CQDs, obtained with two different methods, namely microwave and ultrasound-based extraction, are discussed and compared. This study shows how easy a residue can be converted into an added-value material, thus not only reducing waste and saving costs for the wine-manufacturing industry but also providing a reliable, affordable and sustainable source for valuable materials.