Thermodynamics of the Isomerization of Monoterpene Epoxides

Dendritic ZSM-5 zeolites as highly active catalysts for the valorization of monoterpene epoxides

Dendritic ZSM-5 zeolites were investigated in the isomerization of monoterpene epoxides, including limonene-1,2-epoxide (LE), α-pinene epoxide, and β-pinene epoxide, which yields high-value compounds used in fragrances, cosmetics, and pharmaceuticals. The fresh catalysts were thoroughly characterized using XRD, Ar physisorption, pyridine-FTIR, TEM, FTIR/DTBPyr, and 27Al MAS NMR. In comparison with conventional and hierarchical ZSM-5 materials, the dendritic zeolite with a crystallization time of 4 days (d-ZSM-5/4d) was the most active material, with a turnover frequency value of 4.4 min-1 for LE isomerization. Likewise, remarkable yields of dihydrocarvone (DHC, 63%, 70 °C, 2 h), campholenic aldehyde (72.4%, 70 °C, 5 min), and myrtanal (47.7%, 50 °C, 5 min) were obtained with this material that exhibited the largest mesopore/external surface area (360 m2 g-1), showing also the narrowest mesopore size distribution. A direct relationship was observed between the TOF values and the concentration of external Brønsted acid sites, showing the presence of strong steric/diffusional limitations that are greatly overcome with the dendritic zeolites. The lower reactivity of trans-LE compared to cis-LE was attributed to the larger steric hindrance of the oxygen atom. Exploration of the solvent influence revealed that the reaction rate of LE was favored by non-polar solvents, while highly selective DHC formation occurred in the solvents of medium polarity. The d-ZSM-5/4d sample was shown to be robust because catalytic activity could be completely recovered by air calcination.

Preparation, acid modification and catalytic activity of kaolinite nanotubes in α-pinene oxide isomerization

In this work kaolinite nanotubes (KNT) were obtained from commercial kaolin AKF-78 (Uzbekistan) by starting material sequential intercalation by DMSO and methanol, followed by treatment with a cetyltrimethylammonium chloride solution. Acid functionalization of KNT for catalytic applications was successfully performed for the first time using a two-step treatment with piranha solution (H2SO4-H2O2), which resulted in the removal of organic impurities as synthetic artifacts and an increase in specific surface area by 3.9 times (up to 159 m2 g-1), pore volume by 1.5 times (0.23 cm3 g-1) and acidity by 4.1 times (49 μmol g-1). The values of the porous structure parameters and concentration of acid sites in processed kaolinite nanotubes practically corresponded to those for natural halloysite nanotubes (HNT) modified in the same way. Both types of materials demonstrated catalytic activity in the model reaction of α-pinene oxide isomerization in various solvents, including green ones, with selectivity to trans-carveol up to 55-57% and campholenic aldehyde of 50-51%, depending on the medium used. A satisfactory correlation between solvent polarity and selectivity was also observed. To the best of our knowledge, this is the first example of using modified kaolinite nanotubes per se as a catalyst. Overall, treatment of KNT with piranha solution provides not only catalytic activity but also the opportunity for further functionalization and application of these nanomaterials.

Assessment of metabolome diversity in black and white pepper in response to autoclaving using MS- and NMR-based metabolomics and in relation to its remote and direct antimicrobial effects against food-borne pathogens

Piper nigrum L. (black and white peppercorn) is one of the most common culinary spices used worldwide. The current study aims to dissect pepper metabolome using 1H-NMR targeting of its major primary and secondary metabolites. Eighteen metabolites were identified with piperine detected in black and white pepper at 20.2 and 23.9 μg mg-1, respectively. Aroma profiling using HS-SPME coupled to GC-MS analysis and in the context of autoclave treatment led to the detection of a total of 52 volatiles with an abundance of β-caryophyllene at 82% and 59% in black and white pepper, respectively. Autoclaving of black and white pepper revealed improvement of pepper aroma as manifested by an increase in oxygenated compounds' level. In vitro remote antimicrobial activity against food-borne Gram-positive and Gram-negative bacteria revealed the highest activity against P. aeruginosa (VP-MIC 16.4 and 12.9 mg mL-1) and a direct effect against Enterobacter cloacae at ca. 11.6 mg mL-1 for both white and black pepper.