CHEMICAL REACTION KINETICS OF 1,5-BIS (3'-ETHOXY-4'-HYDROXYPHENYL)-1,4–PENTADIENT-3–ONE SYNTHESIS WITH FOOD GRADE RAW MATERIAL

  • ESTI MUMPUNI Faculty of Pharmacy, Universitas Pancasila, Jakarta, Indonesia
  • ESTI MULATSARI Faculty of Pharmacy, Universitas Pancasila, Jakarta, Indonesia
  • AGUS PUWANGGANA Faculty of Pharmacy, Universitas Pancasila, Jakarta, Indonesia
  • SOLA FIDE VICY Faculty of Pharmacy, Universitas Pancasila, Jakarta, Indonesia

Abstract

Objective: This research aims to develop the 1,5-bis (3'-ethoxy-4'-hydroxyphenyl)-1,4-pentadient-3-one (EHP) synthesis method from ethyl vanilin with food-grade quality and determines the order reaction and formation reaction rate constant of EHP.


Methods: Synthesis of the EHP was carried out by reflux the starting material, ethyl vanillin (food grade) of various weights, acetone and hydrochloric acid as catalysts. The reflux results are then condensed for two days at cold temperatures. Determination of the reaction order and reaction rate constants are carried out by the graph method based on the reduction in the concentration of ethyl vanilin, which reacts with acetone each time unit.


Results: The results showed the formation of EHP, which was synthesized by starting material of ethyl vanilin food grade 4 and 8 grams following pseudo-first-order reaction kinetics with reaction rate constants respectively 0,0116/minute and 0,005/minute. The formation of EHP, which was synthesized by starting material ethyl vanilin food grade 16 and 18 grams following zero-order reaction kinetics with reaction rate constants respectively 0,1451 mg/ml minute and 0,248 mg/ml minute.


Conclusion: The synthesis of EHP from ethyl vanilin with food-grade quality has been success develop. The order reaction kinetics are different in the different mass of ethyl vanillin used.

Keywords: EHP, Chemical reaction kinetics, Food grade ethyl vanillin

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MUMPUNI, E., MULATSARI, E., PUWANGGANA, A., & VICY, S. F. (2021). CHEMICAL REACTION KINETICS OF 1,5-BIS (3’-ETHOXY-4’-HYDROXYPHENYL)-1,4–PENTADIENT-3–ONE SYNTHESIS WITH FOOD GRADE RAW MATERIAL. International Journal of Applied Pharmaceutics, 13(2), 67-70. https://doi.org/10.22159/ijap.2021.v13s2.13
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