Decarboxylation of Fatty Acids with Triruthenium Dodecacarbonyl: Influence of the Compound Structure and Analysis of the Product Mixtures.

Recently, the decarboxylation of oleic acid (9(Z)-octadecenoic acid) catalyzed by triruthenium dodecacarbonyl, Ru3(CO)12, to give a mixture of heptadecenes with concomitant formation of other hydrocarbons, heptadecane and C17 alkylbenzenes, was reported. The product mixture, consisting of about 77% heptadecene isomers, 18% heptadecane, and slightly >4% C17 alkylbenzenes, possesses acceptable diesel fuel properties. This reaction is now applied to other fatty acids of varying chain length and degree of saturation as well as double-bond configuration and position. Acids beyond oleic acid included in the present study are lauric (dodecanoic), myristic (tetradecanoic), palmitic (hexadecanoic), stearic (octadecanoic), petroselinic (6(Z)-octadecenoic), elaidic (9(E)-octadecenoic), asclepic (11(Z)-octadecenoic), and linoleic (9(Z),12(Z)-octadecadienoic) acids. Regardless of the chain length and degree of unsaturation, a similar product mixture was obtained in all cases with a mixture of alkenes predominating. Monounsaturated fatty acids, however, afforded the alkane with one carbon less than the parent fatty acid as the most prominent component in the mixture. Alkylbenzenes with one carbon atom less than the parent fatty acid were also present in all product mixtures. The number of isomeric alkenes and alkylbenzenes depends on the number of carbons in the chain of the parent fatty acid. With linoleic acid as the starting material, the amount of alkane was reduced significantly with alkenes and alkylaromatics enhanced compared to the monounsaturated fatty acids. Two alkenes, 9(E)-tetradecene and 1-hexadecene, were also studied as starting materials. A similar product mixture was observed but with comparatively minor amount of alkane formed and alkene isomers dominating at almost 90%. The double-bond position and configuration in the starting material do not influence the pattern of alkene isomers in the product mixture. The results underscore the multifunctionality of the Ru3(CO)12 catalyst, which promotes a reaction sequence including decarboxylation, isomerization, desaturation, hydrogenation, and cyclization (aromatization) to give a mixture of hydrocarbons simulating petrodiesel fuels. A reaction pathway is proposed to explain the existence of these products, in which alkenes are dehydrogenated to alkadienes and then, under cyclization, to the observed alkylaromatics. The liberated hydrogen can then saturate alkenes to the corresponding alkane.

A comparison of used cooking oils: a very heterogeneous feedstock for biodiesel.

Used cooking or frying oils are of increasing interest as inexpensive feedstock for biodiesel production. In this work, used frying oils obtained from 16 local restaurants were investigated regarding their fatty acid profile vs. the fatty acid profile of the oil or fat prior to use. The fatty acid profiles were analyzed by gas chromatography and proton nuclear magnetic resonance spectroscopy. Besides the fatty acid profile, the acid value and dynamic viscosity of the samples were determined. Dynamic viscosity was determined because of non-Newtonian behavior of some samples. The results indicate that oils and fats experience various degrees of increase in saturation during cooking/frying use, with the magnitude of these changes varying from sample to sample, i.e., a high degree of randomness of composition is found in used frying oil samples. Properties of the samples that were investigated were acid value and viscosity which consistently increased with use, also in a random fashion. Multiple independent samples obtained from the same restaurants indicate that there is little consistency of used cooking oil obtained from the same source. These results are discussed with regards to the potential fuel properties of biodiesel derived from these used frying oils.

Preparation of spread oils meeting U.S. Food and Drug Administration Labeling requirements for trans fatty acids via pressure-controlled hydrogenation.

On July 11, 2003, the U.S. Food and Drug Administration (FDA) announced final regulations for trans fatty acid (TFA) labeling. By January 1, 2006, the TFA content of foods must be labeled as a separate line on the Nutrition Facts label. Products containing <0.5 g of TFA/14 g serving may be declared as zero. This paper describes technologies allowing compliance with TFA labeling requirements. Soybean oil was hydrogenated in a 2-L vessel at temperatures ranging from 120 to 170 degrees C at a hydrogen pressure of 200 psi. A commercial nickel-supported catalyst (25% Ni) was used at 0.02% Ni by weight of oil. The hydrogenated oils were characterized for fatty acid composition, solid fat content, and melting point. Compared to commercially processed soybean oil basestocks that typically contain approximately 40% TFA, those obtained at lower temperatures and higher pressures contain >56% less TFA. Basestocks prepared in the laboratory when blended with liquid soybean oil will yield spread oils meeting FDA labeling requirements for zero TFA, that is, <0.5 g of TFA/serving.

Triacylglycerol structure and composition of hydrogenated soybean oil margarine and shortening basestocks.

The composition and structures of triacylglycerols (TAG) in a commercially prepared hydrogenated soybean oil margarine basestock [iodine value (IV) 65, 39.7% trans fatty acids] were determined by high-performance liquid chromatography (HPLC) in tandem with atmospheric pressure chemical ionization (APCI) mass spectrometry (MS). The basestock was separated by preparative HPLC into four fractions. Fractions 1 and 4, constituting approximately 8% of the total, were shown to consist of LOO, PLO, and LLS and OSS and PSS, respectively (where L = linoleic, O = oleic, S = stearic, and P = palmitic). APCI will not distinguish between O, oleic cis C18:1, and E, elaidic trans C18:1. Thus, O and E may be used interchangeably in discussion of TAG isomer structures. Fraction 2 consisted of OOO and POO. Fraction 3 consisted of OOO, POO, OOS, and POS. About 80% of the total triglycerides consisted of OOO, POO, and OOS. The trans fatty acid content of the fractions was determined, and the results showed that 92% of the total trans content was found in fractions 2 and 3. A shortening basestock (IV 81.7, 31.8% trans fatty acids) was partially characterized.