Category: 29106-49-8

The ability of deep eutectic solvent systems to extract bioactive compounds from apple pomace was written by Moni Bottu, Heleena;Mero, Angelica;Husanu, Elena;Tavernier, Serge;Pomelli, Christian S.;Dewaele, Annelies;Bernaert, Nathalie;Guazzelli, Lorenzo;Brennan, Lorraine. And the article was included in Food Chemistry in 2022.HPLC of Formula: 29106-49-8 The following contents are mentioned in the article:

The objective of this study was to examine the bioactivity of extracts from apple pomace obtained by non-conventional green extraction methods (DES systems). Bioactivity was antioxidant capacity and ability to stimulate insulin secretion from pancreatic beta-cells. The antioxidant capacity of extracts was examined using the DPPH and the FRAP assay. Impact of the extracts on cell viability and insulin secretion were examined using the BRIN-BD11 cell line. ChCl:EG(1:4) extracts resulted in high antioxidant capacity in the DPPH assay (80.1% inhibition vs. 11.3%). Extracts obtained from the classical systems demonstrated an ability to promote insulin secretion significantly higher than the pos. control, p < 0.05. ChCl:EG(1:4) extracts stimulated insulin secretion to a lesser extent. Overall, the data provides evidence for the potential of DES systems to extract bioactive compounds from apple pomace that have relevance for metabolic health. Further optimization of the extraction procedures should be tailored to the desired bioactive properties. 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. Alcohols are weak acids. The most acidic simple alcohols (methanol and ethanol) are about as acidic as water, and most other alcohols are somewhat less acidic. 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.HPLC of Formula: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Rapid fingerprinting of extractable and non-extractable polyphenols from tropical fruit peels using direct analysis in real time coupled to orbitrap mass spectrometry was written by Dominguez-Rodriguez, Gloria;Marina, Maria Luisa;Plaza, Merichel. And the article was included in Food Chemistry in 2022.Electric Literature of C30H26O12 The following contents are mentioned in the article:

A simple and rapid direct anal. in real-time coupled to high-resolution mass spectrometry (DART-HRMS) methodol. was developed to generate the extractable and non-extractable polyphenols (NEPs) fingerprint for four different passion fruits, G. mangostana, and A. squamosa peels as case-study to investigate the influence of alk. hydrolysis and enzymic-assisted extraction (EAE) on the recovery of NEPs. The extraction residue obtained after these treatments was also analyzed by DART-HRMS. Data compiled from DART-HRMS mass spectra were processed with principal component anal. to discriminate among the different treatments. EAE with Depol enzyme enabled to obtain NEPs with the highest signal intensity in DART-HRMS anal. from all peels except for P. edulis and A. squamosa peels. In these two cases, NEPs were better extracted by EAE with Promod enzyme and alk. hydrolysis. Results showed that the applied treatments were efficient to extract NEPs since their signal intensities in the extraction residues were very low compared with their extracts 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: 29106-49-8Electric Literature 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. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Electric Literature of C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Polar phenol detection in rat brain: Development and validation of a versatile UHPLC-MS method and application on the brain tissues of Corinthian currant (Vitis vinifera L.,var. Apyrena) fed rats was written by Vasilakopoulou, Paraskevi B.;Fanarioti, Εleni;Tsarouchi, Martha;Kokotou, Maroula G.;Dermon, Catherine R.;Karathanos, Vaios T.;Chiou, Antonia. And the article was included in Food Chemistry in 2022.Product Details of 29106-49-8 The following contents are mentioned in the article:

This study aimed to validate a rapid and selective bioanal. method, using UHPLC-Orbitrap MS, for the determination of brain polar phenolics and to apply it in rats that orally consumed Corinthian currant for 38 days. Corinthian currant, is a dried vine fruit rich in polar phenolics that potentially penetrate the brain. During method optimization fresh and lyophilized tissues were comparatively studied along with different solid-phase extraction cartridges; satisfactory recoveries (>80%) for almost all analytes were attained using fresh tissues and Oasis HLB cartridges. Brain regional levels in phenol concentrations were then determined; isoquercetin showed higher concentrations in frontal cortex, hippocampus and cerebellum (14.0 ± 5.5, 6.6 ± 2.0, and 2.9 ± 1.3 ng/g tissue, resp.); rutin and gallic acid in cerebellum and isorhamnetin, quercetin and rutin in hippocampus of the Corinthian currant supplemented rat group compared to the control. This is the first study investigating polar phenolics’ accumulation in rat brain after Corinthian currant supplementation. 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: 29106-49-8Product Details of 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. Similar to water, an alcohol can be pictured as having an sp3 hybridized tetrahedral oxygen atom with nonbonding pairs of electrons occupying two of the four sp3 hybrid orbitals. 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.Product Details of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

N^ε-(carboxymethyl)lysine, Available Lysine, and Volatile Compound Profile of Biscuits Enriched with Grape by-Product During Storage was written by Mildner-Szkudlarz, Sylwia;Siger, Aleksander;Przygonski, Krzysztof;Radziejewska-Kubzdela, Elzbieta;Zawirska-Wojtasiak, Renata. And the article was included in Plant Foods for Human Nutrition in 2022.SDS of cas: 29106-49-8 The following contents are mentioned in the article:

We investigated the changes in Nε-(carboxymethyl)lysine (CML) and available lysine content, antioxidant properties, volatiles, and oxidation products of biscuits enriched with grape byproduct (GP), stored for six months under a modified atm. of 0%/30%/70% O2/CO2/N2 and in air. Fresh GP-formulated biscuits showed lower concentrations of CML (89%), available lysine (40%), and pyrazines (75%), but higher antioxidant capacities (∼ sixfold), furans (12-fold), and lipid-derived compounds (three-fold) than the control. Although ∼ 15% higher losses of Maillard-type volatiles were identified in the air atm. during storage, lipid oxidation was ∼ 30% less pronounced in the modified atm. A significant correlation of 0.994 between the reduction in CML and the available lysine suggest further CML reactions with the ε-NH₂ group of amino acids. Significant correlations (of -0.550 to -0.980) between oxidation products, antioxidant capacities, and changes in CML content during storage suggest that these parameters might be involved in the CML elimination mechanism. 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. The oxygen atom of the strongly polarized O―H bond of an alcohol pulls electron density away from the hydrogen atom. This polarized hydrogen, which bears a partial positive charge, can form a hydrogen bond with a pair of nonbonding electrons on another oxygen atom. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.SDS of cas: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Comprehensive Analysis of the Herbal Mixture Made of Juniperus oxycedrus L. Berries, Inner Bark of Betula pendula Roth., and Grains of Avena sativa L. was written by Zlatanovic, Ivana;Stankovic, Miroslava;Ickovski, Jovana;Dimitrijevic, Ivana;Stojanovic, Gordana. And the article was included in Natural Product Communications in 2022.Product Details of 29106-49-8 The following contents are mentioned in the article:

This is the first report of the high-performance liquid chromatog. and gas chromatog.-mass spectrometry profile of a herbal mixture (HM) made of Juniperus oxycedrus L. (redberry juniper) berries, inner bark of Betula pendula Roth. (silver birch), and grains of Avena sativa L. (oat), and its effect on the Number of micronuclei (MN) in human lymphocytes and toxicity toward Artemia salina. Constituents represented by over 1000μg per g of methanol dry extract were gallic acid, protocatechuic acid, and amentoflavone. The methanol extract of the HM at a concentration of 2.0μg/mL decreased MN frequency by 38.3%, which was more than 3 times greater than that of the radioprotectant amifostine. The essential oil isolated from the HM was composed mainly of β-myrcene (32%) and showed weaker toxicity toward Artemia salina than the pos. control after both incubation periods (24 h and 48 h). These findings suggest that the examined HM, beside its ethnopharmacol. relevance on the elimination of renal calculi, also significantly reduces the Number of MN in human lymphocytes. 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: 29106-49-8Product Details of 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. Similar to water, an alcohol can be pictured as having an sp3 hybridized tetrahedral oxygen atom with nonbonding pairs of electrons occupying two of the four sp3 hybrid orbitals. 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.Product Details of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Antioxidant activity, stability, in vitro digestion and cytotoxicity of two dietary polyphenols co-loaded by β-lactoglobulin was written by Ren, Yongfang;Liu, He;Wang, Danfeng;Liu, Tingting;Zhang, Ruiyan;Wu, Yushu;Zhang, Yongfang;Han, Jun;Liu, Min. And the article was included in Food Chemistry in 2022.Recommanded Product: (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 combination of multiple dietary polyphenols may have synergistic beneficial effects. And the beneficial effects can be further improved by the encapsulation of proteins. The interactions of procyanidin B2 (PB2) and/or dihydromyricetin (DMY) with β-lactoglobulin (β-LG) were investigated using multi-spectroscopic techniques and mol. docking. The structural change of β-LG in the presence of PB2 and/or DMY was demonstrated by dynamic light scattering, Fourier transform IR spectroscopy and CD spectroscopy. Response surface anal. was used to optimize the synergistic antioxidant activity between PB2 and DMY. Besides, the antioxidant activity, stability, in vitro digestion and cytotoxicity of PB2 and DMY in the binary and ternary systems were investigated. These studies will elucidate the interaction mechanism of PB2 and/or DMY with β-LG. The research results can provide theor. support for the development of functional foods and beverages with synergistic activity, improved stability and bioaccessibility, thereby promoting human health and preventing diseases. 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: (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. 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.Recommanded Product: (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

Inactivation mechanism and efficacy of grape seed extract for human norovirus surrogate was written by Oh, Chamteut;Chowdhury, Ratul;Samineni, Laxmicharan;Shisler, Joanna L.;Kumar, Manish;Nguyen, Thanh H.. And the article was included in Applied and Environmental Microbiology in 2022.Application of 29106-49-8 The following contents are mentioned in the article:

Proper disinfection of harvested food and water is critical to minimize infectious disease. Grape seed extract (GSE), a commonly used health supplement, is a mixture of plant-derived polyphenols. Polyphenols possess antimicrobial and antifungal properties, but antiviral effects are not well-known. Here we show that GSE outperformed chem. disinfectants (e.g., free chlorine and peracetic acids) in inactivating Tulane virus, a human norovirus surrogate. GSE induced virus aggregation, a process that correlated with a decrease in virus titers. This aggregation and disinfection were not reversible. Mol. docking simulations indicate that polyphenols potentially formed hydrogen bonds and strong hydrophobic interactions with specific residues in viral capsid proteins. Together, these data suggest that polyphenols phys. associate with viral capsid proteins to aggregate viruses as a means to inhibit virus entry into the host cell. Plant-based polyphenols like GSE are an attractive alternative to chem. disinfectants to remove infectious viruses from water or 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 of 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. Alcohols are weak acids. The most acidic simple alcohols (methanol and ethanol) are about as acidic as water, and most other alcohols are somewhat less acidic. 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.Application of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Browning susceptibility of new hybrids of yam (Dioscorea alata) as related to their total phenolic content and their phenolic profile determined using LC-UV- MS was written by Rinaldo, Dominique;Sotin, Helene;Petro, Dalila;Le-Bail, Gildas;Guyot, Sylvain. And the article was included in LWT–Food Science and Technology in 2022.Electric Literature of C30H26O12 The following contents are mentioned in the article:

In the French West Indies, to cope with the yam disease anthracnose, new hybrids were selected for their resistance to this disease. However, some of them have quality flaws. The new hybrids of Dioscorea alata exhibited contrasted susceptibility to browning in relation to their total phenolic content (r = 0.91). The detailed polyphenol profiles of “INRA15”, highly susceptible to browning, and of “Kabusah”, with moderate susceptibility to this flaw, were achieved by HPLC coupled to UV-Visible and mass spectrometry. For the first time, total procyanidins of yam were finely characterized and quantified using HPLC after phloroglucinolysis, revealing that those compounds are by far the main polyphenols in the two cultivars. Differences in terms of browning susceptibilities of the two cultivars are clearly explained by their contrasted polyphenol profiles: (i) absence vs. presence of catechin which is a substrate of polyphenol oxidase (PPO). – (ii) significant differences in procyanidin levels and in their average d.p. potentially involved in PPO inhibition. 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: 29106-49-8Electric Literature 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. Similar to water, an alcohol can be pictured as having an sp3 hybridized tetrahedral oxygen atom with nonbonding pairs of electrons occupying two of the four sp3 hybrid orbitals. 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.Electric Literature of C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Comparative elucidation of bioactive and volatile components in dry mature jujube fruit (Ziziphus jujuba Mill.) subjected to different drying methods was written by Liu, Yuxing;Liao, Yaxuan;Guo, Minrui;Zhang, Weida;Sang, Yueying;Wang, Hai;Cheng, Shaobo;Chen, Guogang. And the article was included in Food Chemistry: X in 2022.Product Details of 29106-49-8 The following contents are mentioned in the article:

This study investigated the effects of convective drying(CD) and freeze drying(FD) on bioactive and volatile components in jujube. No significant difference in total phenolic, total flavonoids and antioxidant capacity among CD60, CD70, CD80 and FD samples (P > 0.05). LC-MS/MS anal. showed that this trend mainly originated from the dynamic equilibrium relationships between caffeic acid, chlorogenic acid, p-hydroxybenzoic acid, rutin, epicatechin, and quercetin. HS-SPME-GC-MS identified 31 volatile organic compounds (VOCs) comprising more than 80% aldehydes and acids. Principal component anal. distinguished the VOC characteristics of samples subjected to different drying methods. Six VOCs had an odor activity value (OAV) >1, most of which were fatty acid oxidation or Maillard reaction products. Combined with the precursor components, these reactions were speculated to be the major VOC-producing pathways in dried jujube. Considering the bioactive components and flavor retention, CD at 60°C was an effective drying method with potential to replace FD. 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: 29106-49-8Product Details of 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.Product Details of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

A new HPLC-MS/MS method for the simultaneous determination of 36 polyphenols in blueberry, strawberry and their commercial products and determination of antioxidant activity was written by Mustafa, Ahmed M.;Angeloni, Simone;Abouelenein, Doaa;Acquaticci, Laura;Xiao, Jianbo;Sagratini, Gianni;Maggi, Filippo;Vittori, Sauro;Caprioli, Giovanni. And the article was included in Food Chemistry in 2022.Name: (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:

Berry fruits consumption has increased in recent years because they are rich sources of polyphenols with reported health benefits. The aim of the present work was to develop a new comprehensive and fast HPLC-MS/MS method for simultaneous determination of 36 phenolic compounds (7 anthocyanins, 9 flavonols, 4 flavan-3-ols, 2 dihydrochalcones, 2 flavanones and 12 phenolic acids) present in blueberry, strawberry, and their fruit jam. Blueberry fruits showed higher contents of anthocyanins, flavonols and phenolic acids, while strawberry fruits exhibited higher contents of flavan-3-ols, dihydrochalcones and flavanones. Anthocyanins were the main phenolic constituents in both berries. Furthermore, the higher total phenolic content in the blueberry fruit and jam justified their greater antioxidant capacity measured by DPPH free radical assay, compared to strawberry. In conclusion, this new HPLC-MS/MS method is useful and reliable for quality control and authentication analyses of blueberry and strawberry fruits and their com. food products, such as jams. 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: 29106-49-8Name: (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. Under carefully controlled conditions, simple alcohols can undergo intermolecular dehydration to give ethers. This reaction is effective only with methanol, ethanol, and other simple primary alcohols.Name: (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