Bioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation was written by Wu, Hanjing;Liu, Ziyao;Lu, Peiyao;Barrow, Colin;Dunshea, Frank R.;Suleria, Hafiz A. R.. And the article was included in Food Chemistry in 2022.Reference of 27208-80-6 The following contents are mentioned in the article:
Bioaccessibility and bioactivity of phenolic compounds in coffee beans relate to roasting and digestion process. This study aimed to estimate phenolic content, antioxidant potential, bioaccessibility, and changes in short chain fatty acids (SCFAs) production during in vitro digestion and colonic fermentation of com. roasted (light, medium and dark) coffee beans. There was no significant difference found among all three different roasting levels. TPC and DPPH were enhanced 15 mg GAE/g and 60 mg TE/g during gastrointestinal digestion, resp. For colonic fermentation, the highest TPC and FRAP of all coffee beans was found at 2 and 4 h, resp. The gastric bioaccessibility of most of the phenolic compounds were relatively higher due to thermal phenolic degradation Total SCFAs production was only up to 0.02 mM because of thermal polysaccharide decomposition Light roasted beans exhibited relatively higher phenolic bioaccessibility, antioxidant activities and SCFAs production, which would be more beneficial to gut health. This study involved multiple reactions and reactants, such as (2S,3R,4S,5S,6R)-2-(3-Hydroxy-5-((E)-4-hydroxystyryl)phenoxy)-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4,5-triol (cas: 27208-80-6Reference of 27208-80-6).
(2S,3R,4S,5S,6R)-2-(3-Hydroxy-5-((E)-4-hydroxystyryl)phenoxy)-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4,5-triol (cas: 27208-80-6) belongs to alcohols. A strong base can deprotonate an alcohol to yield an alkoxide ion (R―O−). For example, sodamide (NaNH2), a very strong base, abstracts the hydrogen atom of an alcohol. Secondary alcohols are easily oxidized without breaking carbon-carbon bonds only as far as the ketone stage. No further oxidation is seen except under very stringent conditions.Reference of 27208-80-6
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts