Ice Cream Cup Production Using Purple Sweet Potato (Ipomoea batatas L. Poir) as a Substitute Ingredient

This study aimed to define the proportion of purple sweet potato addition as a substitute ingredients of the ice cream edible cup and to reduce its baking time. This study was designed using Central Composite Design (response surface method) with 2 factors, i.e. the proportions of purple sweet potato powder and the baking time with water content, cup resistance, and fracturability as the responses. The main component of purple sweet potato ice cream cup is starch and cellulose as shown by the characteristic of the functional group which are C-H of alkene, C= C of alkyna, C = O of aldehyde/ketone/carboxylic acid/ester, C-C group of aromatic ring, C-O alcohol/ether/carboxylic acid/ester, C-H of aromatic ring and C-H of alkene. The result of the study showed that the the optimum proportion of purple sweet potato powder was 75% and the baking time was 45 minutes with the water content of 4.37%, cup resistance of 253.64 minutes, fracturability of 0.2125 N, protein content of 4.79%, and carbohydrate content of 4.66%. Based on the consumer’s acceptance aspect, purple sweet potato ice cream cup was the mostly liked because of its texture and flavor, meanwhile its color and aroma was the mostly disliked.

Ring Closing Methatesis Mediated Synthesis of D-Galactose Derived β-Amino Acids

The first example of a new stereocontrolled synthesis of polyhydroxylated 2-aminocyclopetanecarboxylic acids from hexoses is reported. It consists of the transformation of D-galactose derivative 5 into polysubstituted cyclopentane β-amino acid derivative 12b by means of a sequence that involves a Ring Closing Metathesis of the corresponding polysubstituted 2-methylenehept-6-ene 8b, followed by a stereocontrolled aza-Michael functionalization of the first reported polysubstituted cyclopent-1-ene-1- carboxylic acid ester 10b. Preliminary studies on peptides incorporating these alicyclic - amino acids are also reported. The incorporation of β-amino acid derivative 12b into peptides is also reported.

Ring Closing Methatesis Mediated Synthesis of D-Galactose Derived β-Amino Acids

The first example of a new stereocontrolled synthesis of polyhydroxylated 2-aminocyclopetanecarboxylic acids from hexoses is reported. It consists of the transformation of D-galactose derivative 5 into polysubstituted cyclopentane β-amino acid derivative 12b by means of a sequence that involves a Ring Closing Metathesis of the corresponding polysubstituted 2-methylenehept-6-ene 8b, followed by a stereocontrolled aza-Michael functionalization of the first reported polysubstituted cyclopent-1-ene-1- carboxylic acid ester 10b. Preliminary studies on peptides incorporating these alicyclic - amino acids are also reported. The incorporation of β-amino acid derivative 12b into peptides is also reported.

A Novel Pyridyl Ester Isolated from Leucas cephalotes

From the flowers of Leucas cephalotes, pyridine-3-carboxylic acid ester was isolated. Its structure was established as 2′,5′-dihydroxy-3′-pyridyl-(2,5-dihydroxy)pyridinyl-3-carboxylate on the basis of spectroscopic analysis. To out best of knowledge, this is the first report from Leucas cephalotes in particular and Labiatae family in general.

Base-promoted diastereoselective α-alkylation of borane N-((S)-1′-phenylethyl)azetidine-2-carboxylic acid ester complexes

Synthesis of optically-active α-substituted azetidine-2-carboxylic acid esters starting from (S)-1-phenylethylamine was successfully demonstrated via diastereoselective N-boration followed by α-alkylation.

Structural and mechanistic studies of the base-induced Sommelet–Hauser rearrangement of N-α-branched benzylic azetidine-2-carboxylic acid-derived ammonium salts

The base-induced Sommelet–Hauser rearrangement of N-α-branched benzylic azetidine-2-carboxylic acid ester-derived ammonium salts was demonstrated.