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Q: How do thiols from eggs and meat affect the wanted color red in certain food? A: “Beets” Me!

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Title: Q: How do thiols from eggs and meat affect the wanted color red in certain food? A: “Beets” Me!
Author: Doan, Thao
Advisor: Newirth, Terry
Department: Haverford College. Department of Chemistry
Type: Thesis (B.S.)
Issue Date: 2006
Abstract: The goal of this research is to synthesize a betanin analog to aid us in the study of how nucleophiles might attack the electrophilic π highway of betanin, compound responsible for Beet’s red colors. Inevitably, this study would be able to show the limitations of betanins as a natural food dye. Currently, in our multi-step synthesis, we are a few steps away from our target analog. In order to move forward with the latest synthesized compound, we have to remove the Boc protecting group. We tried several ways to remove the Boc protecting group, but we have came to a road block of not being able to isolate our desired compound once the Boc group was removed. We also tried new reactions contributing to the Olefin Metathesis route of synthesizing the analog and another offering better yields and greener oxidation.
Subject: Betanin -- Synthesis
Terms of Use: http://creativecommons.org/licenses/by-nc/3.0/us/
Permanent URL: http://hdl.handle.net/10066/9258

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Citation

Doan, Thao. "Q: How do thiols from eggs and meat affect the wanted color red in certain food? A: “Beets” Me!". 2006. Available electronically from http://hdl.handle.net/10066/9258.

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http://creativecommons.org/licenses/by-nc/3.0/us/ Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc/3.0/us/

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