Production of chiral aromatic alcohol by acetophenone and 1-arylethanol derivatives using vegetables

Abstract

We have studied the biotransformation of acetophenone derivatives (<strong>1a</strong>-<strong>1f</strong>) and 1-arylethanol derivatives (<strong>2a</strong>-<strong>2e, 2g, 2h</strong>) using various vegetables. It is found that the reduction of acetophenone derivatives (<strong>1a</strong>-<strong>1f</strong>) using carrot (<em>Ducus carota</em>) gives (<em>S</em>)-1-arylethanols with high enantioselectivity. On the other hand, biooxidation of 1-arylethanols (<strong>2a</strong>-<strong>2e, 2g, 2h</strong>) using potato (<em>Solanum tuberosum</em>) is oxidized to give (<em>R</em>)-1-arylethanols as major product with high stereoselectivity. Carrot (<em>D</em>. <em>carota</em>) is the best catalyst for this reduction and shows a good reaction yield and enatioselectivity. On the other hand, it is found that the racemic alcohols are converted into the corresponding (<em>R</em>)-alcohols with high <em>ee</em> using Japanese potato (<em>S</em>. <em>tuberosum</em>) as catalyst. The availability of the enzymatic system using various vegetables is convenient and an eco-friendly system.