We are pleased to present our latest publication. In this study, we have provided analytical evidence of how polyunsaturated fatty acids significantly reduce the activity in the hydroformylation of technical-grade oleochemicals. Check it out if you want to learn how we use this insight to achieve the highest activities in this highly desired reaction!
What are the main hurdles to efficiently produce valuable chemical intermediates from locally available vegetable oils derivatives? In our latest publication, we have addressed exactly this question! The hydroformylation of highly purified methyl oleate has been extensively studied, but for real technical use, only comparatively unprocessed vegetable oil derivatives are actually applicable. In this study, we have intensively investigated the disturbing influence of the polyunsaturated components contained in these unprocessed oils and how a highly active hydroformylation can nevertheless be achieved! The key insights: 🧬 Mechanism uncovered – isomerization of the double bonds leads to a temporary inhibition by the formation of a stable η3-Rh allyl species. ⚡ Turnover frequency increase through selective hydrogenation – the highest turnover frequency for the hydroformylation of methyl oleate could be achieved by selectively hydrogenating the polyunsaturated components to monounsaturated 📖 Read the full publication if you want to learn more details about our ligand screening or the different intermediates in the reaction network! https://lnkd.in/e_A7RaVx