Effect of high-pressure processing on the bioaccessibility of phenolic compounds from cloudy hawthorn berry (Crataegus pinnatifida) juice was written by Lou, Xinman;Xiong, Juanjuan;Tian, Huaixiang;Yu, Haiyan;Chen, Chen;Huang, Juan;Yuan, Haibin;Hanna, Milford;Yuan, Long;Xu, Huaide. And the article was included in Journal of Food Composition and Analysis in 2022.SDS of cas: 29106-49-8 The following contents are mentioned in the article:
The impact of high-pressure (HPP, 300/600 MPa for 2 and 6 min) and thermal (TP, 65°C/30 min) processing on phenolic profiles from cloudy hawthorn berry juice (CHBJ) as well as their potential bioaccessibility during in vitro digestion were investigated. Both HPP and TP enhanced phenolics concentration due to increased extractability, indicating CHBJ provided a good matrix for protecting phenolics from degradation during food processing. Importantly, HPP significantly enhanced phenolics bioaccessibility (35.12%) compared to untreated juice (30.54%) (p < 0.05), probably due to the release of bound phenolics. This might be attributed to the reinforced interaction of phenolics with other matrix compounds induced by HPP which provided effective protection for phenolics with a sustained digestive release. Addnl., 70.07-152.92μg/100 mL of phenolics were available for large-intestine health. These findings provide basic knowledge on HPP application for designing functional juice with improved bioaccessibility of antioxidant-phenolics. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8SDS of cas: 29106-49-8).
(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Because alcohols are easily synthesized and easily transformed into other compounds, they serve as important intermediates in organic synthesis. Tertiary alcohols cannot be oxidized at all without breaking carbon-carbon bonds, whereas primary alcohols can be oxidized to aldehydes or further oxidized to carboxylic acids.SDS of cas: 29106-49-8
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts