Evaluation of potential of sweet sorghum bagasse for production of value-added chemicals: 5-Hydroxymethyl furfural and its derivatives

Uppal, Satinder Kaur; Kaur, Ramandeep ; Garg, Yuvraj ; Dhall, Chandni ; Kaur, Pushpinder ; Dhir, Chandni

Abstract

The potential of sweet sorghum bagasse has been evaluated for production of value-added chemicals like 5-hydroxymethyl furfural, 2,5-dimethyl furan, 2,5-furandicarboxylic acid and its ester derivatives. 5-Hydroxymethyl furfural (HMF) has been synthesized from D-glucose and D-fructose separately and D-fructose is found to give higher yields. A catalytic strategy has been developed for the production of 2,5-dimethylfuran from HMF by choosing two different pathways for its production. The pathway involving oxidation with PCC/CH2Cl2 followed by Wolf-Kishner reduction is found to be better than the other pathway which involve reduction of HMF with subsequent chlorination with SOCl2 and reduction with LiAlH4. To estimate the production potential of HMF from sweet sorghum bagasse, it is pretreated with different concentrations of alkali i.e. 2% H2O­2, 1% NaOH, 2% H2O2+1% NaOH each with pH 11.5 and 13 for 24, 48 and 72 h followed by acid saccharification with 0.8M H2SO4 for 50 min at 1.05 kg cm-2 steam pressure. The maximum production potential of HMF from glucose is found 0.119g HMF/g bagasse. These chemical transformations provide a new paradigm for utilization of sweet sorghum bagasse as a raw material for biofuels and chemicals.

Keyword(s)

2,5-Dimethylfuran; 5-Furandicarboxylic acid; 5-Hydroxymethylfurfural; Diethyl 2,5-furandicarboxylate; Dimethyl 2,5-furandicarboxylate; Furan 2,5-dialdehyde


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