Preparation of Cocoa Fatty Acid Amide Using the Aminolysis Method

Preparation of Cocoa Fatty Acid Amide Using the Aminolysis Method 

450 grams of cocoa fatty acid and 120 ccm. of monoethanolamine are vigorously stirred together resulting in the production of a soap-like solid body, which is then heated to 220° C., in an autoclave causing the pressure in the latter to rise to about 120 pounds. The liberated water of reaction is blown off. The reaction product is a hard, wax-like amide, Pure white in color, which slowly turns brown in the air. 

See Vandevoorde, S. et al. Modifications of the Ethanolamine Head in N-Palmitoylethanolamine Synthesis and Evaluation of New Agents Interfering with the Metabolism of Anandamide. J Med Chem. (2003) 46(8) 1440-8 Lambert D.M, et al The Palmitoylethanolamide Family a New Class of Antiinflammatory Agents CurrMed Chem. (2002) (6) 663-74. 

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