Antibacterial Agents from Waste Grease: Arylation of Brown Grease Fatty Acids with Beechwood Creosote and Derivatization

Trap grease is a common but problematic side-product of cooking and food production, whose accumulation negatively impacts local municipalities and the environment. The present work elaborates on stepwise recycling and separation of free fatty acids from aggregated trap grease, their characterization, quantification, arylation with natural phenolics derived from beechwood, subsequent derivatizations, and conversion to amine-carrying fatty amides, which display antibacterial properties against both Gram-positive and -negative bacteria.