On May 31, 2020, Sezgin, Sema; Dalar, Abdullah; Uzun, Yusuf published an article.Product Details of 96-76-4 The title of the article was Determination of antioxidant activities and chemical composition of sequential fractions of five edible mushrooms from Turkey. And the article contained the following:
Tricholoma scalpturatum, Tricholoma populinum, Neolentinus cyathiformis, Chlorophyllum agaricoides, and Lycoperdon utriforme have been traditionally utilized as food in Turkey for a long time. The present study focused on determining antioxidant activities, total phenolic groups contents (flavonols, hydroxycinnamic acids, proanthocyanidins, and anthocyanins), phenolic compounds and fatty acids of sequential extracts (n-hexane, Et acetate, chloroform, acetone, ethanol, and pure water) obtained from five wild edible macrofungi species. Ethanol and acetone (or Et acetate) were found as the most efficient solvents in terms of antioxidant activities and extraction efficiency. Antioxidant studies showed that L. utriforme, C. agaricoides, and T. populinum exhibited the highest radical scavenging and reducing activities and contained the highest phenolic contents. Chromatog. studies revealed that phenolic acids (protocatechuic, gallic, and chlorogenic acids) and fatty acids (oleic, linoleic, and palmitic acids) were the major contributors of the antioxidant activities of the extracts The results obtained suggest the utilization of these macrofungi species as significant sources of natural antioxidants. The experimental process involved the reaction of 2,4-Di-tert-butylphenol(cas: 96-76-4).Product Details of 96-76-4
The Article related to antioxidant activity chem composition sequential fraction edible mushroom, antioxidant, extraction, fatty acid, mushroom, phenolic compound, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.Product Details of 96-76-4
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