Vazquez, Luis published the artcileA new urea adducts method for PUFA concentration using green food grade solvents and avoiding ethyl carbamate formation, SDS of cas: 6217-54-5, the publication is Food Chemistry (2022), 133197, database is CAplus and MEDLINE.
This study aimed to selectively enrich stearidonic acid (SDA) together with ¦Ã-linolenic acid (GLA) in Echium plantagineum oil by urea complexation. The complexation process at room temperature was carried out replacing common organic solvents, such as hexane and ethanol, by alternative compounds, included in Green Solvent and Food Grade categories, adapting this process towards the principles of Green Chem. This substitution was also intended to avoid the generation of the toxic compound Et carbamate. Among all the solvents studied, the mixture propionic acid and ¦Á-pinene provided the best results, leading to a final product comprised of ?99% of PUFA, with ?45% SDA (?14% in the original oil), and without apparition of Et carbamate. The procedure was tested on other raw materials (salmon and microalgae oils). The solvent was efficiently recuperated from the liquid phase (?87% recovery) and reutilized once with almost identical results.
Food Chemistry published new progress about 6217-54-5. 6217-54-5 belongs to catalysis-chemistry, auxiliary class Alkenyl,Carboxylic acid,Aliphatic hydrocarbon chain,Metabolic Enzyme,RAR/RXR,Natural product, name is Docosahexaenoic Acid, and the molecular formula is C8H10O2, SDS of cas: 6217-54-5.
Referemce:
https://courses.lumenlearning.com/boundless-chemistry/chapter/catalysis/,
Catalysis – Wikipedia