Tag: 500-600

Metabolic Profiling for Evaluating the Dipeptidyl Peptidase-IV Inhibitory Potency of Diverse Green Tea Cultivars and Determining Bioactivity-Related Ingredients and Combinations was written by Fujimura, Yoshinori;Watanabe, Mototsugu;Morikawa-Ichinose, Tomomi;Fujino, Konatsu;Yamamoto, Mao;Nishioka, Seita;Inoue, Chihiro;Ogawa, Fumiyo;Yonekura, Madoka;Nakasone, Akari;Kumazoe, Motofumi;Tachibana, Hirofumi. And the article was included in Journal of Agricultural and Food Chemistry in 2022.Product Details of 29106-49-8 The following contents are mentioned in the article:

There are numerous cultivars of tea (Camellia sinensis L.), but the differences in their anti-hyperglycemic-related effects are largely unknown. The inhibition of the dipeptidyl peptidase (DPP)-IV enzyme plays an essential role in controlling hyperglycemia in diabetes by blocking the degradation of incretin hormones, which is necessary for insulin secretion. In this study, we examined the DPP-IV inhibitory activity of leaf extracts from diverse Japanese green tea cultivars. The inhibitory rates differed among tea extracts Metabolic profiling (MP), using liquid chromatog.-mass spectrometry, of all cultivars revealed compositional differences among cultivars according to their DPP-IV inhibitory capacity. Epigallocatechin-3-O-(3-O-methyl)gallate, kaempferol-3-O-rutinoside, myricetin-3-O-glucoside/galactoside, and theogallin were newly identified as DPP-IV inhibitors. The bioactivity of a tea extract was potentiated by adding these ingredients in combination. Our results show that MP is a useful approach for evaluating the DPP-IV inhibitory potency of green tea and for determining bioactivity-related ingredients and combinations. 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. 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.Product Details of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear (Pyrus communis L.) was written by He, Wenjia;Laaksonen, Oskar;Tian, Ye;Haikonen, Tuuli;Yang, Baoru. And the article was included in Journal of Agricultural and Food Chemistry in 2022.Computed Properties of C30H26O12 The following contents are mentioned in the article:

The phenolic profiles and other major metabolites in juices made from fruits of 17 cultivars and selections of European pears were investigated using UHPLC-DAD-ESI-QTOF-MS and GC-FID, resp. A total of 39 phenolic compounds were detected, including hydroxybenzoic acids, hydroxycinnamic acids, flavan-3-ols, procyanidins, flavonols, and arbutin. Among these compounds, 5-O-caffeoylquinic acid was the most predominant, accounting for 14-39% of total quantified phenolic contents (TPA) determined in this study. The variations were mainly cultivar dependent. The genetic background effect on the chem. compositions is complex, and breeding selections from the same parental cultivars varied dramatically in chem. compositions Putative perry pears contained more 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, caffeoyl N-trytophan, caffeoylshikimic acid, coumaroylquinic acid isomer, syringic acid hexoside, procyanidin dimer B2, (+)-catechin, and malic acid, whereas putative dessert pears had higher esters, alcs., and aldehydes. The results will be helpful in providing industry with phytochem. compositional information, assisting pear selections in com. utilization. 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: 29106-49-8Computed Properties 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. 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. 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.Computed Properties of C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Comprehensive analysis of antibacterial and anti-hepatoma activity of metabolites from jujube fruit was written by Shi, Qianqian;Li, Xi;Zhu, Dajun;Jiang, Junjun;Li, Xingang. And the article was included in Food Bioscience in 2022.Application of 29106-49-8 The following contents are mentioned in the article:

Jujube is one of the most produced dried fruits in China, and it is also a traditional Chinese medicine that enhances immunity and has anti-cancer activity. Jujube fruit is rich in phenolic compounds, but few reports are available on its biol. activities. To evaluate the biol. activities of the phenolic compounds in dried jujube fruit, the composition and content of metabolites in dried jujube fruit were determined by metabolomics, and the antibacterial and anticancer activities of the phenolic compounds were analyzed in dried jujube fruit. The results showed that 463 compounds were identified in dried ′Junzao′ fruit, including 102 phenolic compounds The in vitro activity test showed that the jujube phenolic metabolites had extensive antibacterial effects and caused disruption and nuclear sclerosis of hepatocellular carcinoma (HepG2) cells. Canonical correlation anal. showed that total phenolic content, quercetin-3-rutinose, and procyanidin B1 were the main active antibacterial and anticancer components. The study provides data supporting the application of dried jujube fruit in the development of functional foods, pharmaceuticals and cosmetics. 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. 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. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Application of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Integrative analysis of transcriptome and metabolome reveals the mechanism of foliar application of Bacillus amyloliquefaciens to improve summer tea quality (Camellia sinensis) was written by Huang, Xiangxiang;Tang, Qian;Li, Qin;Lin, Haiyan;Li, Juan;Zhu, Mingzhi;Liu, Zhonghua;Wang, Kunbo. And the article was included in Plant Physiology and Biochemistry in 2022.Product Details of 29106-49-8 The following contents are mentioned in the article:

Bacillus amyloliquefaciens is a promising microbial agent for quality improvement in crops; however, the effects of B. amyloliquefaciens biofertilizers on tea leaf metabolites are relatively unknown. Herein, a combination of metabolome profiling and transcriptome anal. was employed to investigate the effects of foliar spraying with B. amyloliquefaciens biofertilizers on tea leaf quality. The tea polyphenol to amino acid ratio (TP/AA), catechin, and caffeine levels decreased, but theanine level increased in tea leaves after foliar spraying with B. amyloliquefaciens. The differentially accumulated metabolites included flavonoids, phenolic acids, organic acids, amino acids, and carbohydrates. The decrease in catechin was correlated with the catechin/flavonoid biosynthesis pathway. The AMPD gene was highly associated with caffeine content, while the GOGAT gene was associated with theanine accumulation. Foliar spraying with B. amyloliquefaciens biofertilizers may improve summer tea quality. Our findings provide a basis for the application of B. amyloliquefaciens biofertilizers in tea plants and new insights on summer tea leaf resource utilization. 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. 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

Molecular mechanisms for pH-mediated amelioration of aluminum-toxicity revealed by conjoint analysis of transcriptome and metabolome in Citrus sinensis roots was written by Wu, Bi-Sha;Zhang, Jiang;Huang, Wei-Lin;Yang, Lin-Tong;Huang, Zeng-Rong;Guo, Jiuxin;Wu, Jincheng;Chen, Li-Song. And the article was included in Chemosphere in 2022.Electric Literature of C30H26O12 The following contents are mentioned in the article:

Little is known about the effects of pH-aluminum (Al) interactions on gene expression and/or metabolite profiles in plants. Eleven-week-old seedlings of Citrus sinensis were fertilized with nutrient solution at an Al level of 0 or 1 mM and a pH of 3.0 or 4.0 for 18 wk. Increased pH mitigated Al-toxicity-induced accumulation of callose, an Al-sensitive marker. In this study, we identified more differentially expressed genes and differentially abundant metabolites in pH 4.0 + 1 mM Al-treated roots (P4AR) vs pH 4.0 + 0 mM Al-treated roots (P4R) than in pH 3.0 + 1 mM Al-treated roots (P3AR) vs pH 3.0 + 0 mM Al-treated roots (P3R), suggesting that increased pH enhanced root metabolic adaptations to Al-toxicity. Further anal. indicated that increased pH-mediated mitigation of root Al-toxicity might be related to several factors, including: enhanced capacity to maintain the homeostasis of phosphate and energy and the balance between generation and scavenging of reactive oxygen species and aldehydes; and elevated accumulation of secondary metabolites such as polyphenol, proanthocyanidins and phenolamides and adaptations of cell wall and plasma membrane to Al-toxicity. 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 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.Electric Literature of C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Bioaccessibility of Apple Polyphenols from Peel and Flesh during Oral Digestion was written by Kaeswurm, Julia A. H.;Burandt, Melanie R.;Mayer, Pia S.;Straub, Leonie V.;Buchweitz, Maria. And the article was included in Journal of Agricultural and Food Chemistry in 2022.HPLC of Formula: 29106-49-8 The following contents are mentioned in the article:

Health benefits of apple polyphenols for different chronic diseases are postulated. To exert bioactive properties, absorption into the body is required (bioavailability), which is strongly influenced by matrix release (bioaccessibility). For seven apple varieties, in vitro experiments with simulated saliva fluid (SSF) and ex vivo digestion with centrifuged human saliva were conducted. Polyphenol characterization (high-performance liquid chromatog.-tandem mass spectrometry) and quantification (high performance liquid chromatog.-diode array detection) was related to an aqueous methanolic extraction A polyphenol release of 63-82% from flesh and 42-58% from peel was estimated While hydroxycinnamic acid derivatives were released in total, a significant retention was observed for flavanes and flavones. In particular, procyanidins were retained with increasing mol. weight The data reveal a considerable polyphenol release during the oral digestion; however, differences among the varieties as well as flesh and peel were obvious. Due to negligible differences between both digestion media, the data supported the use of SSF instead of human saliva in further experiments 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. 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.HPLC of Formula: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Nontargeted and targeted metabolomics analysis provides novel insight into nonvolatile metabolites in Jianghua Kucha tea germplasm (Camellia sinensis var. Assamica cv. Jianghua) was written by Wu, Wenliang;Lu, Meiling;Peng, Jiakun;Lv, Haipeng;Shi, Jiang;Zhang, Shuguang;Liu, Zhen;Duan, Jihua;Chen, Dan;Dai, Weidong;Lin, Zhi. And the article was included in Food Chemistry: X in 2022.COA of Formula: C30H26O12 The following contents are mentioned in the article:

Jianghua Kucha (JHKC) is a special tea germplasm with high bitterness growing in China; however, the chem. characteristics of JHKC are not completely understood. In this study, 61 differential metabolites were identified between 11 wild JHKC individuals and 3 control cultivars of Fudingdabai, Yunkang 10, and Zhuyeqi using comprehensive nontargeted and targeted metabolomics approach. The JHKC accessions mainly possessed significantly higher levels of purine alkaloids of theacrine (12.06 ± 5.23 mg/g) and 1,3,7-trimethyluric acid, non-epi-form flavanols (catechin, gallocatechin, catechin gallate, and gallocatechin gallate), and methylated flavanols of epigallocatechin-3-O-(3′′-O-methyl)-gallate (4.79 ± 1.45 mg/g) and epicatechin-3-O-(3′′-O-methyl)-gallate (1.02 ± 0.34 mg/g), as well as significantly lower levels of flavonol glycosides, which indicated that caffeine metabolism, flavonoid biosynthesis, and flavonol and flavone biosynthesis are mostly differential metabolic pathways. Our study demonstrated that JHKC germplasm is a promising resource for breeding novel tea cultivars with high contents of theacrine, non-epi-form flavanols, and methylated flavanols. 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. 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. 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.COA of Formula: C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Evolution of main polyphenolics during cidermaking was written by Zuriarrain-Ocio, Andoni;Zuriarrain, Juan;Etxebeste, Oier;Duenas, Maria Teresa;Berregi, Inaki. And the article was included in LWT–Food Science and Technology in 2022.Formula: C30H26O12 The following contents are mentioned in the article:

This work reports the evolution of polyphenolic compounds content during the cidermaking process in the Basque Country (Northern Spain). Fourteen monovarietal musts were obtained throughout three seasons (13 different, one repeated) using different apple cultivars from the Basque Country. Monovarietal musts were used to cover a wide range of polyphenolic content and to introduce variability. These musts were fermented and matured to obtain 14 monovarietal ciders. The evolution of the musts was monitored during 6-8 mo by measuring the polyphenolic profile with an HPLC method throughout 4 or 5 samplings. Chlorogenic acid, 4-p-coumaroylquinic acid and (-)-epicatechin showed fluctuations during the alc. fermentation (10-40 days), followed by stabilization. With phloretin 2-O-xyloglucoside, an increase or a stable concentration was observed during the alc. fermentation followed by stabilization. Tyrosol, absent in the initial musts, showed an increase during the alc. fermentation and became stable afterwards. These were the only general patterns observed The rest of the phenolic compounds studied, such as procyanidin B1, procyanidin B2 and phloridzin, did not show any general evolution rule. 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. 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. 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.Formula: C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Phytochemicals and anti-tyrosinase activities of Paeonia ostii leaves and roots was written by Yang, Jing;Wang, Chunyu;Li, Nana;Wu, Liyang;Huang, Ziang;Hu, Zhiyong;Li, Xiaojun;Qu, Zhican. And the article was included in Plant Physiology and Biochemistry 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:

Tree peony (sect. Moutan) is a kind of Traditional Chinese Medicine and ornamental plant, which has been widely cultivated and utilized for thousands of years. To further study the active components of Paeonia ostii (Moutan, Fengdan), six fractions (soluble free (F), soluble esterification, soluble glycosylation, insoluble bound, insoluble esterification and insoluble glycosylation) were extracted from the leaves and roots by alk. and acid treatment for the first time. Twenty-one typical compounds were identified and quantified by HPLC-MS. The results showed that total phenolic content (TPC) in peony roots (PR) and peony leaves (PL) were as high as 125.48 and 280.38 mg GAE·g^-1 dw, which maximizes the extraction efficiency of phenolic compounds, especially leaves, compared with the conventional method. PR-F and PL-F had the highest TPC, antioxidant and antityrosinase activities. Paeoniflorin was the main compounds in PL and PR. It and pentagalloylglucose (PGG) almost reached the anti-tyrosinase level of kojic acid, but they showed different inhibitory mechanisms by mol. docking. On the whole, PR-F, PL-F, PGG and paeoniflorin might be potential for skin whitening products. 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. 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. 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.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

Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability was written by Silva Ferreira, Carlos;Simon, Margaux;Collin, Sonia. And the article was included in Journal of the American Society of Brewing Chemists.SDS of cas: 29106-49-8 The following contents are mentioned in the article:

Dry hopping imparts distinct aromas but also a series of non-volatile compounds suspected of causing flavor and phys. instability during beer storage. In this work, color, chill haze, total polyphenols, total flavanoids, and flavan-3-ol monomers (catechin and epicatechin) and oligomers (procyanidin dimers and trimers) were monitored in five com. pale-colored Belgian dry-hopped beers over 24 mo of storage at 20 °C in the dark. Fresh dry-hopped beers contained unusually high levels of flavan-3-ol monomers (up to 6.6 mg/L) and oligomers (up to 14.1 and 10.2 mg/L dimers and trimers, resp.). The increase in color intensity during storage (up to 6.4°EBC) correlated with fresh beer monomer levels, while the oligomer content correlated with chill haze formation (up to 25.7°EBC). The evolution of these two phys. attributes also correlated with the level of total polyphenols in the fresh beers. In a pilot-scale production, kettle hopping was shown to impart either monomers (early) or oligomers (late), while dry hopping promoted efficient extraction of both monomers and dimers (extraction yields of 62 and 74%, resp.). Dry hopping thus plays an important role in color and chill haze increase. 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. 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.SDS of cas: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts