Category: 29106-49-8

Comparison of different winemaking processes for improvement of phenolic composition, macro- and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L.) red wines was written by Rossi, Sara;Bestulic, Ena;Horvat, Ivana;Plavsa, Tomislav;Lukic, Igor;Bubola, Marijan;Ganic, Karin Kovacevic;Curko, Natka;Jagatic Korenika, Ana-Marija;Radeka, Sanja. And the article was included in LWT–Food Science and Technology in 2022.Quality Control of (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol The following contents are mentioned in the article:

The effect of four different winemaking processes on phenolic compounds, macro- and microelements, and taste sensory attributes of Teran red wines was studied. The study covered seven days of maceration as a control (TM7), prolonged 10-day maceration (TM10), prolonged post-fermentative 21-day maceration (TM21), and 48-h pre-fermentative maceration heating at 45°C followed by eight-day standard maceration (TPHT). Phenolic compounds were analyzed using high-performance liquid chromatog. with UV-Vis diode array and fluorescence detection. Anal. of macro- and microelements was conducted by inductively coupled plasma – optical emission spectrometry. Sensory profiles of wine samples were obtained using quant. descriptive anal. and the 100-point O.I.V./U.I.O.E. method. The results showed a significant increase of 25% in total flavan-3-ols content in TM21 wine. The concentrations of hydroxybenzoic acids increased significantly upon TM21 and TPHT treatment, while particular hydroxycinnamic acids showed a significant increase after TPHT treatment. The obtained results showed differences in the content of macro- and microelements, with significantly higher values of particular elements in TM21 and TPHT wines. Sensory anal. results corresponded to the chem. content of the wines to a great extent. The findings showed that TM21 and TPHT treatments have a pos. influence on the taste attributes of the investigated wines. 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: 29106-49-8Quality Control of (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol).

(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. Alkyl halides are often synthesized from alcohols, in effect substituting a halogen atom for the hydroxyl group. A multistep synthesis may use Grignard-like reactions to form an alcohol with the desired carbon structure, followed by reactions to convert the hydroxyl group of the alcohol to the desired functionality.Quality Control of (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Metabolic profiling of outer fruit peels from 15 accessions of pomegranate (Punica granatum L.) was written by Yaritz, Uri;Schweitzer, Ron;Holland, Doron;Tian, Li;Amir, Rachel. And the article was included in Journal of Food Composition and Analysis in 2022.COA of Formula: C30H26O12 The following contents are mentioned in the article:

Pomegranate (Punica granatum L.) fruit peels are known to enrich the nutritional value of pomegranate juice due to their highly abundant phenolic metabolites such as hydrolyzable tannins (HTs), anthocyanins, and flavonoids, as well as the whole-fruit-based industrial extraction process. These shikimate pathway-derived metabolites also provide protection against pests and abiotic stresses for the fruit, and are important for the com. trait of fruit peel color. To better understand the chem. diversity and biosynthetic relationships of phenolic metabolites in the outer fruit peel, we conducted metabolite profiling of outer peels from 15 pomegranate accessions largely varied in peel color using ultra high-performance liquid chromatog.-diode array detection (uHPLC-DAD) and liquid chromatog.-tandem mass spectrometry (LC-MS/MS). A total of 48 metabolites were (tentatively) identified through comparison to authentic standards, as well as MS or MS/MS spectral data in metabolomics databases. The 15 pomegranate accessions differ greatly in levels of anthocyanins, HTs, flavonoids, and other shikimate pathway-related metabolites, with the largest variations observed in the anthocyanin content. Neg. correlations between HTs and flavonoids/anthocyanins, and between anthocyanins and proanthocyanins were observed, suggesting that these metabolites may compete for the same biosynthetic precursors for their production and are coordinately regulated. 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: 29106-49-8COA of Formula: C30H26O12).

(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. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. Alcohols may be oxidized to give ketones, aldehydes, and carboxylic acids. These functional groups are useful for further reactions. Oxidation of organic compounds generally increases the number of bonds from carbon to oxygen (or another electronegative element, such as a halogen), and it may decrease the number of bonds to hydrogen.COA of Formula: C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Changes in the polyphenolic profile and oxidoreductases activity under static and multi-pulsed high pressure processing of cloudy apple juice was written by Szczepanska, Justyna;Barba, Francisco J.;Skapska, Sylwia;Marszalek, Krystian. And the article was included in Food Chemistry in 2022.SDS of cas: 29106-49-8 The following contents are mentioned in the article:

The purpose of the study was to assess the effect of static and multi-pulsed high pressure processing (HPP) (300-600 MPa, 5-15 min) on the changes in the polyphenolic profile, polyphenoloxidase (PPO) and peroxidise (POD) activities and color of apple juice. Content of (-)-epicatechin, procyanidin B2, phloretin isomers and phloridzin was detected using Triple-TOF-LC-MS/MS anal. After HPP treatment, 1,2- disinapoyl-2-feruloylgentiobiose was detected, whereas sinapoyl glucose was degraded after applying 450 MPa and 600 MPa in single pulse, therefore indicating sensitivity of this compound to high pressure and/or polymerization caused by enzymic reactions. The highest inactivation of PPO (95%) and POD (26%) was observed at 600 MPa. The multi-pulsed HPP (300 MPa x 3 pulses) resulted in higher reduction in oxidoreductive enzyme activity than higher pressure in single pulse (450 MPa). Statistical changes in the color parameters were observed in pressurized samples, with the lowest ΔE values for 300 MPa x 3 pulses. 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. 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. 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.SDS of cas: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

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

Evaluation of digestibility differences for apple polyphenolics using in vitro elderly and adult digestion models was written by Shang, Ya-Fang;Miao, Jun-Hao;Zeng, Jia;Zhang, Tian-Hua;Zhang, Rui-Ming;Zhang, Bing-Yan;Wang, Chao;Ma, Yi-Long;Niu, Xiang-Li;Ni, Xiao-Long;Wei, Zhao-Jun. And the article was included in Food Chemistry in 2022.Formula: C30H26O12 The following contents are mentioned in the article:

We evaluated the in vitro digestibility of apple polyphenols mimicking elderly and adult digestion models (dynamic and static systems). The digestibility of total apple polyphenols in small intestine was much higher in the adult dynamic system (62μg/100 g fresh apple) compared to the static system (20μg/100 g fresh apple) and elderly dynamic digestion conditions (33μg/100 g fresh apple). Elderly in vitro static digestion showed better antioxidant activity than the adult system (·OH and ABTS+ methods). Thus, the in vitro dynamic digestion system can more truly reflect the digestion of apple polyphenols than static digestion system. Moreover, elderly digestion conditions neg. influenced the digestibility of apple polyphenols including chlorogenic acid, epicatechin, phlorizin, rutin, phloretin, hyperoside, proanthocyanidin B2, and quercetin. Hence, appropriate selection of in vitro digestion models for elderly is a prerequisite to exploring the digestibility of phytochems. for the development of functional food products for elderly. 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: 29106-49-8Formula: C30H26O12).

(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. Alcohols may be oxidized to give ketones, aldehydes, and carboxylic acids. These functional groups are useful for further reactions. Oxidation of organic compounds generally increases the number of bonds from carbon to oxygen (or another electronegative element, such as a halogen), and it may decrease the number of bonds to hydrogen.Formula: C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Evaluation of bitter compounds in Zanthoxylum schinifolium Sieb. et Zucc. by instrumental and sensory analyses was written by Yang, Qingqing;Wang, Zhirong;Chen, Xuhui;Guo, Zehang;Wen, Leyan;Kan, Jianquan. And the article was included in Food Chemistry in 2022.Category: alcohols-buliding-blocks The following contents are mentioned in the article:

As a common food seasoning in China, Zanthoxylum schinifolium Sieb. et Zucc. is desired by consumers for its special aroma; however, its bitter taste has a neg. economic impact on the food industry. In this study, untargeted metabolomics was used to perform full-coverage detection of metabolites in Z. schinifolium Sieb. et Zucc. A total of 53 potential bitter metabolites were screened. Addnl., key bitter compounds were concentrated using sensory-guided fractionation technique and subsequently characterized by UPLC-Q-TOF-MS, and a total of 13 bitter compounds were obtained. Then, dose over threshold values (DOT) of these 13 compounds were calculated, showing that 11 compounds significantly contribute to the bitterness of Z. schinifolium Sieb. et Zucc., with quercetin, isorhamnetin and kaempferol have particularly low thresholds and high contents. This study is the first to comprehensively define the bitter substances in Z. schinifolium Sieb. et Zucc., providing a reliable theor. basis for future research on bitterness mechanisms. 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: 29106-49-8Category: alcohols-buliding-blocks).

(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. 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.Category: alcohols-buliding-blocks

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Phenolic compositions and antioxidant activities of Hippophae tibetana and H. rhamnoides ssp. sinensis berries produced in Qinghai-Tibet Plateau was written by Wei, Juan;Li, Sha;Su, Tingting;Zhao, Jinmei;Jiang, Yumei;Zubarev, Yury A.;Bi, Yang. And the article was included in Food Chemistry: X in 2022.Synthetic Route of C30H26O12 The following contents are mentioned in the article:

Phenolic ingredients of Hippophae tibetana (Tib) and H. rhamnoides ssp. sinensis (Rha) berry from Qinghai-Tibet Plateau were identified by Ultra Performance Liquid Chromatog.-triple Quadrupole Tandem Mass Spectrometry. Results demonstrated that both of them possessed high levels of total phenolic and flavonoid, and compared to Tib, Rha berry exhibited higher contents. Moreover, flavonols was the most predominant subclass in Rha berry, flavonols and flavanols were the two most abundant subclasses in Tib berry. Among them, rutin and narcissin were present in the most abundant amounts in Rha berry, while (-)-epigallocatechin was the richest substance in Tib berry. Furthermore, both phenolic extracts of sea buckthorn berry exhibited strong in vitro and cellular antioxidant properties. Rha berry extract exhibited much stronger effects because of its higher levels of phenolic and flavonoid profiles. This finding proved that the Rha berry could serve as a food source for better health with great potential antioxidant activity. 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: 29106-49-8Synthetic Route of C30H26O12).

(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. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. 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.Synthetic Route of C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Identification and quantification of oligomeric proanthocyanidins, alkaloids, and flavonoids in lotus seeds: A potentially rich source of bioactive compounds was written by Yu, YueTong;Wei, Xiaolu;Liu, Yan;Dong, Gangqiang;Hao, ChenYang;Zhang, Jing;Jiang, JinZhu;Cheng, JinTang;Liu, An;Chen, Sha. And the article was included in Food Chemistry in 2022.Application In Synthesis of (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol The following contents are mentioned in the article:

Untargeted metabolomics was performed to study the profiles of 101 chems. in lotus seeds using ultrahigh-performance liquid chromatog.-photodiode array detection-high-resolution tandem mass spectrometry. Among them, 16 dimeric, 18 trimeric, and 4 tetrameric proanthocyanidins were theor. identified based on the d.p., and the number of linkages and the presence of two dihydroflavonols and three glycosylated alkaloids were determined for the first time. The proanthocyanidin, flavonoid, amino acid, and total compound contents were quantified, revealing decreases in their levels during maturation as well as a polymerization process formation of polymers from monomers during seed maturation. Interestingly, glycosylated alkaloids were only detected in seed cotyledons being highest at green-brown stage, whereas proanthocyanidins were present at a concentration of 8,226.19 ± 249.96μg/g (dry weight) in green-brown stage of seed coats. Our findings may provide insights into the utilization of lotus seeds as a functional food. 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: 29106-49-8Application In Synthesis of (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol).

(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. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Application In Synthesis of (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Optimization of the extraction conditions of Nypa fruticans Wurmb. using response surface methodology and artificial neural network was written by Choi, Hee-Jeong;Naznin, Marufa;Alam, Badrul Md;Javed, Ahsan;Alshammari, Fanar Hamad;Kim, Sunghwan;Lee, Sang-Han. And the article was included in Food Chemistry in 2022.HPLC of Formula: 29106-49-8 The following contents are mentioned in the article:

In this study, we conducted response surface methodol. (RSM) and artificial neural network (ANN) to predict and estimate the optimized extraction condition of Nypa fruticans Wurmb. (NF). The effect of ethanol concentration (X1; 0-100%), extraction time (X2; 6-24 h), and extraction temperature (X3; 40-60 °C) on the antioxidant potential was confirmed. The optimal conditions (57.6% ethanol, 19.0 h extraction time, and 51.3 °C extraction temperature) of 2,2-diphenyl-1-1picrylhydrazyl (DPPH) scavenging activity, cupric reducing antioxidant capacity (CUPRAC) and ferric reducing antioxidant power (FRAP), total phenolic content (TPC), and total flavonoid contents (TFC) resulted in a maximum value of 62.5%, 41.95 and 48.39 μM, 143.6 mg GAE/g, and 166.8 CAE/g, resp. High-resolution mass spectroscopic technique was performed to profile phenolic and flavonoid compounds Upon analyzing, total 48 compounds were identified in NF. Altogether, our findings can provide a practical approach for utilizing NF in various bioindustries. 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: 29106-49-8HPLC of Formula: 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. 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. 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.HPLC of Formula: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Characterization of different parts of litchi fruit using UHPLC-QExactive Orbitrap was written by Oulkar, Dasharath;Singh, Kirti;Narayan, Bhaskar. And the article was included in Journal of Food Science and Technology in 2022.Synthetic Route of C30H26O12 The following contents are mentioned in the article:

Litchi fruit is consumed across the globe for its high nutritional value and taste. The qual. profiling of litchi fruit has been carried out by using ultra-high-performance liquid chromatog. with QExactive high-resolution accurate mass spectrometry. Acidified water: methanol: acetonitrile (1:1:1) extracts from individual parts (skin, pulp, and seed) of matured litchi, were subjected to LC-MS anal. with electrospray ionization in full MS-ddMS2 mode as a non-target approach. The data was processed through compound discoverer software by the use of mzCloud and ChemSpider databases, for compound identification. We identified 77 compounds with protonated or deprotonated forms based on the polarity and their characteristic fragments are within ± 4 ppm mass error and retention time ± 0.1 min for parent and fragments. Hypoglycin B is the first time reported in litchi fruit along with hypoglycin A. Further, we verified the distribution of the identified components and differentiation of three different parts of litchi through principal component anal. 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: 29106-49-8Synthetic Route of C30H26O12).

(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. 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.Synthetic Route of C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts