Synthetic valorization of olive leaf crude extract promoted by organocatalysts Késsia Andrade 1 , Lídia Cavaca 1 , Rafael F. A. Gomes 1 , Ruben Ramos 2 , Andreia F. Peixoto 2. , Carlos A. M. Afonso 1 1 Universidade de Lisboa, Portugal, 2 LAQV-Requimte, Portugal The development of bio renewable chemical building blocks for chemical-based commodities is an important issue. A variety of phenolic compounds exhibit a wide range of bioactivity and can be obtained from olive leaves. Transformations of these structures have yielded important scaffolds with potential pharmacological properties. [1-4]. Aiming at the valorization of olive leaves, we focused on the methanolysis reaction directly from the olive leaves crude extract rich in phenolic compounds, such as oleuropein. By exploring different organosilylated and organosulfonated acids (modified catalytic materials known by their eco-friendly characteristics and their low cost), under batch conditions, different temperatures and reaction times it was possible to fine tune methodologies to synthesize two interesting synthons (P1 and P2) that feature multiple stereogenic centers and reactive sites. Here, was developed an easy, cheap and scalable method to synthesize, in good yield P1 and P2 derived from the cleavage of the hydroxytyrosol and glycoside units of secoiridoids present on olive leaves crude extract, opening the possibility to explore the synthetic manipulation of the mono-terpene core of oleuropein and related phenolic compounds. Acknowledgements The authors acknowledge Fundação para a Ciência e Tecnologia (FCT, Ref. SFRH/BD/148211/2019, UIDB/04138/2020, UIDP/04138/2020, PTDC/QUI-QOR/32008/2017) and CENTRO 2020 Ref. CENTRO-01-0247- FEDER-072630 (BioPINUS) for financial support. The project leading to this application has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 951996. References 1. Rahmanian, S. M. Jafari, T. A. Wani, Trends in Food Science & Technology, 42 (2) 150-72, (2015) 2. Á. Guinda, J. M. Castellano, J. M. Santos-Lozano, T. Delgado-Hervás, P. Gutiérrez-Adánez, M. Rada, LWT-Food Science and Technology, 64 (1) 431-8 (2015) 3. A. S. Cavaca, C. A. M. Afonso, Eur. J. Org. Chem., 5 581- 589 (2018)A. M. Afonso, L. A. S. Cavaca, et al, ChemSusChem., 11 (14) 2300-2305 (2018)
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