Kinetics and Mechanism of Oxidation of Reducing Sugars: A Review

Singh, Jagvir; Awasthi, Anupam; Dipti, Dipti; Tomar, Ashish; Singh, Devendra

doi:10.14233/ajchem.2013.13111

Cited by 9 publications

(3 citation statements)

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“…It was observed that oxidation process could convert potentially hazardous Cr (VI) into environmentally benign and non-toxic Cr (III)/Cr (IV) oxidation states (3). Therefore, various Cr (VI) complexes like pyridinium chlorochromate (4), tetraethylammonium chlorochromate (5), quinolinium chlorochromate (6), quinolinium fluorochromate (7), pyridinium fluorochromate (8), and tributylammonium chlorochromate (9) have been developed to oxidize some biologically important organic molecules, including sugars (10). D-galactose, a specific type of reducing sugar, plays an important role as a primary energy source for mammalian infants during their exclusive dependence on milk.…”

Section: Introductionmentioning

confidence: 99%

Insight into D-galactose Oxidation: Kinetic and Mechanistic Analysis with Imidazolium Fluorochromate

Tomar,

Arora,

Singh

2024

Journal of the Turkish Chemical Society Section A: Chemistry

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In a 50% (v/v) aqueous acetic acid medium, a study on the oxidation kinetics of D-galactose by imidazolium fluorochromate (IFC) was conducted. The study revealed unit-order dependence on [D-galactose], [IFC], and [perchloric Acid]. The reaction was catalyzed by perchloric acid, and followed a 1:1 stoichiometric ratio. Adding sodium hyperchlorate (VII) salt did not affect the reaction. Polymerization of acrylonitrile was not observed in the oxidation process. The oxidation rates were retarded on adding Mn2+ ions in the mixture, and rates increased as the reaction medium’s dielectric constant (D) decreased. The observed results follow the Amis and Kirkwood plots {log k1 vs. (1/D) and ((D-1/2D+1))}. Several thermodynamic variables were determined by analyzing the kinetic data across a temperature range. Arabinose and formic acid were formed as the products of the reaction. A mechanistic path involving the formation of an ester followed by hydride ion transfer was proposed.

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Section: Introductionmentioning

confidence: 99%

Insight into D-galactose Oxidation: Kinetic and Mechanistic Analysis with Imidazolium Fluorochromate

Tomar,

Arora,

Singh

2024

Journal of the Turkish Chemical Society Section A: Chemistry

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“…Carbohydrates including sugars are the major source of energy for human cells, tissues, and organs. Hence, the oxidation products of sugars play a signi cant role as active intermediates for the synthesis of more complex molecules, which have various biological activities [1]. On the other hand, the cerium (IV) metal ion is an e cient oxidant in acid media with a reduction potential of 1.70 V for the couple Ce (IV)/Ce (III).…”

Section: Introductionmentioning

confidence: 99%

The Catalytic Influence of Polymers and Surfactants on the Rate Constants of Reaction of Maltose with Cerium (IV) in Acidic Aqueous Medium

Dahadha

Hassan

Mfarej

et al. 2022

Journal of Chemistry

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Kinetics of the reaction of maltose with cerium ammonium sulfate were analyzed spectrophotometrically by observing the decrease of the absorbance of cerium (IV) at 385 nm in the presence and absence of polyethylene glycols (600, 1500, and 4000) and polyvinylpyrrolidone (PVP), in addition to anionic micelles of sodium dodecyl sulfate (SDS), cationic micelles of cetyltrimethylammonium bromide (CTAB) and non-ionic micelles of Tween 20 surfactants. Generally, there is little literature about using the polymers (PEGs and PVP) as catalysts in the oxidation-reduction reactions. Therefore, the major target of this work was to investigate the influence of the nature of polymers and surfactants on the oxidation rates of maltose by cerium (IV) in acidic aqueous media, as well as employing the Piszkiewicz model to explain the catalytic effect. The kinetic runs were derived by adaptation of the pseudo first-order reaction conditions with respect to the cerium (IV). The reaction was found to be first-order with respect to the oxidant and fractional-order to maltose and H2SO4. The reaction rates were enhanced in the presence of polymer and micellar catalysis. Indeed, the surfactants were found to work perfectly close to their critical micelle concentrations (CMC). Electrostatic interaction and H-bonding appear to play an influential role in binding maltose molecules to polymer/surfactant micelles, while oxidant ions remain at the periphery of the Stern layer within the micelle.

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“…Oxidation reaction of reducing sugars is important as they are polyfunctional compounds and have biological relevance. Earlier [7,8] and recent [9][10][11] reviews on oxidation kinetics of carbohydrates including reducing sugars with different oxidants are significant. Kinetic studies on L-arabinose oxidation with different oxidants viz.…”

Section: Introductionmentioning

confidence: 99%

Oxidation Kinetics of L-Arabinose with Quinolinium Chlorochromate

Singh¹,

Tomar²

2018

Asian J. Chem.

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Oxidation kinetics of L-arabinose with quinolinium chlorochromate (QCC) have been investigated spectrophotometrically. Under pseudofirst order condition, the oxidation is first order with respect to both [QCC] and [L-arabinose]. The oxidation rate was promoted by [acid] and remains unaffected by [NaClO4]. A 1:1 stoichiometry is observed. Activation energy and concerned thermodynamic parameters worked out from reaction rate at different temperatures. Mechanism consistent with the observed data has been proposed.

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Kinetics and Mechanism of Oxidation of Reducing Sugars: A Review

Cited by 9 publications

References 0 publications

Insight into D-galactose Oxidation: Kinetic and Mechanistic Analysis with Imidazolium Fluorochromate

Insight into D-galactose Oxidation: Kinetic and Mechanistic Analysis with Imidazolium Fluorochromate

The Catalytic Influence of Polymers and Surfactants on the Rate Constants of Reaction of Maltose with Cerium (IV) in Acidic Aqueous Medium

Oxidation Kinetics of L-Arabinose with Quinolinium Chlorochromate

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