Zhu, Zuoyi published the artcileStructural characterisation and antioxidant activity of melanoidins from high-temperature fermented apple, HPLC of Formula: 96-20-8, the publication is International Journal of Food Science and Technology (2021), 56(5), 2471-2480, database is CAplus.
Summary : High-temperature fermented apple is a new fermented product with characteristic black appearance, which is prepared through natural fermentation of whole fresh apple at controlled high temperature (60-90°C) and humidity (relative humidity of 50-90%). In this work, melanoidins from high-temperature fermented apple were obtained by ultrafiltration and subsequent diafiltration. The structural characterization of melanoidins was investigated in the present study. Results showed that the mol. weight of the obtained melanoidins was about 179 kDa and the melanoidins were comprised primarily of furans by pyrolysis-gas chromatog.-mass spectrometry. Antioxidant activities of the high-temperature fermented apple and its melanoidins were evaluated by ABTS, DPPH, hydroxyl radicals, ferric reducing antioxidant power and Fe2+-chelating assays. Both high-temperature fermented apple and its melanoidins showed extremely high antioxidant activities in scavenging hydroxyl radicals. High correlation between the antioxidant activity assayed methods and the physicochem. characteristics of melanoidins was obtained. The contribution of melanoidins to the total antioxidant capacity of high-temperature fermented apple was determined
International Journal of Food Science and Technology published new progress about 96-20-8. 96-20-8 belongs to alcohols-buliding-blocks, auxiliary class Amine,Aliphatic hydrocarbon chain,Alcohol, name is 2-Aminobutan-1-ol, and the molecular formula is C8H8O3, HPLC of Formula: 96-20-8.
Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts