A Study of Green Enzyme Catalysed Sonochemical Oxidation-Reduction of Ketone/s Using UV-Vis Spectrophotometry

The oxidation-reduction of various ketones to alcohols and vice versa has so far been brought about by different chemical reagents (catalysts) which many a times specially synthesized for accomplishing selectivity in the reaction as well as to enhance the rate of reaction and further to bring about substantial improvement in the yield. However, there are limitations to these kind of initiatives e.g. reduction of Acetophenone in presence of Sodium Borohydride yields hardly about 47.3% of (S)-1-phenylethanol. However, these days efforts are underway to evolve at reagents which are more and more eco-friendly or green, and use of for instance enzymes derived from plants is gaining momentum and has a comparative advantage too over earlier initiatives which make use of catalysts which are not eco-friendly. Use of enzyme like D. Carota extracted from Carrot in this case to bring about oxidation-reduction of ketone/s is instrumental in enhancing the rate of reaction under the influence of sonic waves as well as hike in yield of reaction against conventional methods. The initiative in this case is a green one. Apart from Ketones, oxidation-reduction of β- ketoesters, cyclic ketones, azido ketones, open chain ketones like 2-butanone, 2-pentanone, etc. can also be brought about on similar lines with similar kind of effects using D. Carota enzyme. The oxidation-reduction is brought about by sonication and further kinetics of the reaction is constantly monitored using UV-Vis spectrophotometry at 200, 270 nm in particular variation in absorbance with depletion in concentration of Ketone/s, attributed to π-> π* transition due to –C=O group and Benzene band due to presence of Aromatic ring reply.