Microwave-assisted extraction of non-coloured phenolic compounds from grape cultivars was written by Pineiro, Z.;Aliano-Gonzalez, M. J.;Gonzalez-de-Peredo, A. V.;Palma, M.;de Andres, M. T.. And the article was included in European Food Research and Technology in 2022.Recommanded Product: 29106-49-8 The following contents are mentioned in the article:
A new microwave-assisted extraction (MAE) method was developed for the fast anal. of non-colored phenolic content in grapes. The stability of 25 phenolic compounds under the microwave extraction conditions was assessed to define the optimal temperature Several variables were evaluated to study their influence on the extraction process, including microwave power, stirring, extraction temperature, extraction time, sample weight and extraction volume The final extraction conditions were 3.0 g extracted with 10 mL of solvent (50% methanol in water at pH 2) at 70°C, a system power of 750 W and a stirring of 50%. The extraction time was set at 3 min (together with a 2 min pre-heating step). Repeatability and reproducibility were also evaluated, and the resulting relative standard deviation (RSD) values (n = 5) were lower than 10% for all phenolic compounds analyzed. Finally, the new method was successfully applied to 80 grape samples (including wine and table grapes). Subsequently, the results were compared to those obtained by means of ultrasound-assisted extraction (UAE). Similar extraction yields were obtained for non-colored phenolic compounds under the optimized conditions. However, MAE proved to be slightly more efficient than UAE in the extraction of flavonols, also allowing the simultaneous treatment of various samples. 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: 29106-49-8Recommanded Product: 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. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Recommanded Product: 29106-49-8
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts