Tag: 500-600

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

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