Tag: 500-600

Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt was written by Dantas, Dalyane Lais da Silva;Viera, Vanessa Bordin;Soares, Juliana Kessia Barbosa;dos Santos, Karina Maria Olbrich;Egito, Antonio Silvio do;Figueiredo, Rossana Maria Feitosa de;Lima, Marcos dos Santos;Machado, Nitalo Andre Farias;Souza, Maria de Fatima Vanderlei de;Conceicao, Maria Lucia da;Queiroga, Rita de Cassia Ramos do Egypto;Oliveira, Maria Elieidy Gomes de. And the article was included in LWT–Food Science and Technology in 2022.Related Products of 29106-49-8 The following contents are mentioned in the article:

In this study, we evaluate the technol., nutritional, and bioactivity effects on goat-milk yogurt of adding different concentrations of xique-xique flour: 1.0% (XY1%) and 2.0% (XY2%). The goat-milk yogurts (stored under refrigeration) also contained Limosilactobacillus mucosae CNPC007 (an autochthonous strain). The XY1% and XY2% treatments presented greater intensity in terms of color (yellow), and greater luminosity (L*) during storage than the control yogurt (CY). Up to the 14th day of storage, the XY1% and XY2% treatments presented greater viscosity values as well. During storage, as in any fermentation process, a reduction in lactose (hydrolysis) was observed, with a greater release of simple sugars glucose and galactose and a concomitant increase in the lactic acid content. The PCA confirmed that these behaviors were more evident from the 14th day of the XY1% treatment, and on the 28th day in XY2% treatment. After 28 days of storage, XY2% presented higher counts of L. mucosae CNPC007, with higher mineral, total phenolic compounds, and flavonoid contents, as well as greater antioxidant activity (by FRAP). Xique-xique flour can be used to produce goat-milk yogurt without neg. affecting its technol. characteristics, adding both nutritional and functional value to the product. 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: 29106-49-8Related Products 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. 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. 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.Related Products of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine was written by Li, Shiqi;Bi, Pengfei;Sun, Nan;Gao, Zhiyi;Chen, Xiaowen;Guo, Jing. And the article was included in Food Microbiology 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:

To improve the functional property and flavor quality of kiwi wine, the performance of 11 strains of non-Saccharomyces yeasts from 5 species were comprehensively characterized in kiwi wine. Chem. compositions and sensorial profiles of all kiwi wines were assessed. The results indicated that most non-Saccharomyces cerevisiae produced more polyphenols than Saccharomyces cerevisiae WLS21 (Sc21). A total of 130 volatiles were observed in the kiwi wines. Zygosaccharomyces rouxii IFO30 (Zr30), Zygosaccharomyces bailii IFO37 (Zb37) and Schizosaccharomyces pombe 1757 (Sp57) were found to produce more concentration of volatile compounds than the other strains including Sc21. 25 Volatiles with a rOAV ≥0.1 were identified. Principal component anal. (PCA) revealed that Zr30 and Zb37 specifically increased the concentrations of Et esters, 2-methylbutan-1-ol and phenethyl acetate, while Sp57 primarily enhanced the contents of phenylacetaldehyde, 2-methylbutan-1-ol and phenethyl acetate. The sensory anal. demonstrated that Zr30 and Zb37 strains were more optimal than S. cerevisiae in aroma generation. In addition, the partial least-squares regression (PLSR) anal. revealed that tropical fruits, red fruits, dried fruits, flowers and floral odors showed an intensely pos. impact on the overall acceptability of the kiwi wine. 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. 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.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

Procyanidin C1 from Viola odorata L. inhibits Na⁺,K⁺-ATPase was written by Heger, Tomas;Zatloukal, Marek;Kubala, Martin;Strnad, Miroslav;Gruz, Jiri. And the article was included in Scientific Reports in 2022.Application of 29106-49-8 The following contents are mentioned in the article:

Members of the Viola genus play important roles in traditional Asian herbal medicine. This study investigates the ability of Viola odorata L. extracts to inhibit Na+,K+-ATPase, an essential animal enzyme responsible for membrane potential maintenance. The root extract of V. odorata strongly inhibited Na+,K+-ATPase, while leaf and seeds extracts were basically inactive. A UHPLC-QTOF-MS/MS metabolomic approach was used to identify the chem. principle of the root extracts activity, resulting in the detection of 35,292 features. Candidate active compounds were selected by correlating feature area with inhibitory activity in 14 isolated fractions. This yielded a set of 15 candidate compounds, of which 14 were preliminarily identified as procyanidins. Com. available procyanidins (B1, B2, B3 and C1) were therefore purchased and their ability to inhibit Na+,K+-ATPase was investigated. Dimeric procyanidins B1, B2 and B3 were found to be inactive, but the trimeric procyanidin C1 strongly inhibited Na+,K+-ATPase with an IC50 of 4.5 μM. This newly discovered inhibitor was docked into crystal structures mimicking the Na3E1∼P·ADP and K2E2·Pi states to identify potential interaction sites within Na+,K+-ATPase. Possible binding mechanisms and the principle responsible for the observed root extract activity are discussed. 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 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. 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.Application of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Comparative Metabolome and Transcriptome Analysis of Anthocyanin Biosynthesis in White and Pink Petals of Cotton (Gossypium hirsutum L.) was written by Shao, Dongnan;Liang, Qian;Wang, Xuefeng;Zhu, Qian-Hao;Liu, Feng;Li, Yanjun;Zhang, Xinyu;Yang, Yonglin;Sun, Jie;Xue, Fei. And the article was included in International Journal of Molecular Sciences in 2022.COA of Formula: C30H26O12 The following contents are mentioned in the article:

Upland cotton (Gossypium hirsutum L.) is one of the important fiber crops. Cotton flowers usually appear white (or cream-colored) without colored spots at the petal base, and turn pink on the next day after flowering. In this study, using a mutant showing pink petals with crimson spots at their base, we conducted comparative metabolome and transcriptome analyses to investigate the mol. mechanism of coloration in cotton flowers. Metabolic profiling showed that cyanidin-3-O-glucoside and glycosidic derivatives of pelargonidins and peonidins are the main pigments responsible for the coloration of the pink petals of the mutant. A total of 2443 genes differentially expressed (DEGs) between the white and pink petals were identified by RNA-sequencing. Many DEGs are structural genes and regulatory genes of the anthocyanin biosynthesis pathway. Among them, MYB21, UGT88F3, GSTF12, and VPS32.3 showed significant association with the accumulation of cyanidin-3-O-glucoside in the pink petals. Taken together, our study preliminarily revealed the metabolites responsible for the pink petals and the key genes regulating the biosynthesis and accumulation of anthocyanins in the pink petals. The results provide new insights into the biochem. and mol. mechanism underlying anthocyanin biosynthesis in upland cotton. 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. 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.COA of Formula: C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Exploring a cocoa-carob blend as a functional food with decreased bitterness: Characterization and sensory analysis was written by Garcia-Diez, Esther;Sanchez-Ayora, Helena;Blanch, Maria;Ramos, Sonia;Martin, Maria Angeles;Perez-Jimenez, Jara. And the article was included in LWT–Food Science and Technology in 2022.Application of 29106-49-8 The following contents are mentioned in the article:

Cumulative evidence indicates the relevance of cocoa in the modulation of cardiometabolic diseases. Nevertheless, pure cocoa may be rejected by many consumers due to its bitter taste. Carob (Ceratonia siliqua L.) is a Mediterranean legume with pods rich in dietary fiber and polyphenols. In this study, carob flour was combined with cocoa, to obtain a blend which was subjected to nutritional evaluation (proximate composition carbohydrate and fatty acid profiles, phytochem. composition dietary fiber properties, antioxidant capacity) and sensory anal. in order to determine whether it may be a suitable alternative to com. sugar-rich soluble cocoa powders. The blend showed a high content of dietary fiber (56%), methylxanthines and polyphenols (55% as non-extractable proanthocyanidins). The product had good solubility and was less bitter than cocoa, as evaluated in sensory anal. thereby suggesting that this blend may be acceptable to consumers, particularly when information about potential biol. activity is provided (a significant improvement in taste evaluation was observed). The beneficial environmental impact of carob and the advantages of valorizing the commonly discarded carob pod mean that further studies of applications of this blend and its potential health effects would be of great interest. 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. 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. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Application of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Administration Time Significantly Affects Plasma Bioavailability of Grape Seed Proanthocyanidins Extract in Healthy and Obese Fischer 344 Rats was written by Escobar-Martinez, Ivan;Arreaza-Gil, Veronica;Muguerza, Begona;Arola-Arnal, Anna;Bravo, Francisca Isabel;Torres-Fuentes, Cristina;Suarez, Manuel. And the article was included in Molecular Nutrition & Food Research 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:

Phenolic compounds are bioactive mols. that are associated with several health benefits. Metabolization and absorption are the main determinants of their bioavailability and bioactivity. Thus, the study of the factors that modulate these processes, such as sex or diet is essential. Recently, it has been shown that biol. rhythms may also play a key role. Hence, the aim of this study is to evaluate if the bioavailability of a grape proanthocyanidin extract (GSPE) is affected by the administration time in an animal model of metabolic syndrome (MetS). Methods and Results : Female and male Fischer 344 rats are fed either a standard or a cafeteria diet (CAF) for 9 wk, and an oral dose of GSPE (25 mg kg-1) is daily administered either at 8:00 am (zeitgeber time (ZT)-0) or at 8:00 pm (ZT-12) during the last 4 wk. Plasma phenolic compounds are then quantified by liquid chromatog./electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). Phase-II and gut microbiota-derived phenolic metabolites are affected by ZT in all conditions or only in obese rats, resp. CAF feeding affected the bioavailability of phenolic acids and free flavan-3-ols. Differences due to sex are also observed These findings demonstrate that ZT, diet, and sex are key factors influencing phenolic compounds bioavailability. 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

Microwave-assisted extraction of non-coloured phenolic compounds from grape cultivars was written by Pineiro, Z.;Aliano-Gonzalez, M. J.;Gonzalez-de-Peredo, A. V.;Palma, M.;de Andres, M. T.. And the article was included in European Food Research and Technology in 2022.Recommanded Product: 29106-49-8 The following contents are mentioned in the article:

A new microwave-assisted extraction (MAE) method was developed for the fast anal. of non-colored phenolic content in grapes. The stability of 25 phenolic compounds under the microwave extraction conditions was assessed to define the optimal temperature Several variables were evaluated to study their influence on the extraction process, including microwave power, stirring, extraction temperature, extraction time, sample weight and extraction volume The final extraction conditions were 3.0 g extracted with 10 mL of solvent (50% methanol in water at pH 2) at 70°C, a system power of 750 W and a stirring of 50%. The extraction time was set at 3 min (together with a 2 min pre-heating step). Repeatability and reproducibility were also evaluated, and the resulting relative standard deviation (RSD) values (n = 5) were lower than 10% for all phenolic compounds analyzed. Finally, the new method was successfully applied to 80 grape samples (including wine and table grapes). Subsequently, the results were compared to those obtained by means of ultrasound-assisted extraction (UAE). Similar extraction yields were obtained for non-colored phenolic compounds under the optimized conditions. However, MAE proved to be slightly more efficient than UAE in the extraction of flavonols, also allowing the simultaneous treatment of various samples. 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: 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. 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.Recommanded Product: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Dynamic Changes in Anthocyanin Accumulation and Cellular Antioxidant Activities in Two Varieties of Grape Berries during Fruit Maturation under Different Climates was written by Qin, Liuwei;Xie, Hui;Xiang, Nan;Wang, Min;Han, Shouan;Pan, Mingqi;Guo, Xinbo;Zhang, Wen. And the article was included in Molecules in 2022.Application of 29106-49-8 The following contents are mentioned in the article:

As popularly consumed fruit berries, grapes are widely planted and processed into products, such as raisins and wine. In order to identify the influences of different climatic conditions on grape coloring and quality formation, we selected two common varieties of grape berries, ‘Red Globe’ and ‘Xin Yu’, for investigation. Grapes were sep. grown in different climates, such as a temperate continental arid climate and a temperate continental desert climate, in Urumqi and Turpan, China, for five developmental stages. As measured, the average daily temperature and light intensity were lower in Urumqi. Urumqi grape berries had a lower brightness value (L*) and a higher red-green value (a*) when compared to Turpan’s. A RT-qPCR anal. revealed higher transcriptions of key genes related to anthocyanin biosynthesis in Urumqi grape berries, which was consistent with the more abundant phenolic substances, especially anthocyanins. The maximum antioxidant activity in vitro and cellular antioxidant activity of grape berries were also observed in Urumqi grape berries. These findings enclosed the influence of climate on anthocyanin accumulation and the antioxidant capacity of grapes, which might enlarge our knowledge on the quality formation of grape berries and might also be helpful for cultivating grapes with higher nutritional value. 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. 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.Application of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

The effect of thermal pretreatment processing on the distribution of free and bound phenolics in virgin Camellia oleifera seed oil was written by Wei, Zheng;Yang, Kaizhou;Guo, Mimi;Luan, Xia;Duan, Zhangqun;Li, Xiujuan. And the article was included in LWT–Food Science and Technology in 2022.Formula: C30H26O12 The following contents are mentioned in the article:

The effect of thermal pretreatments on the distribution of free (FP) and bound phenolic (BP) in virgin C. oleifera seed oil, via mixed materials by hot air at 90-150°C for 0-120 min before pressing, was investigated, using ultra-performance-liquid-chromatog. tandem quadrupole time-of-flight mass-spectrometry (UPLC Q-TOF MS). In total, 162 components were tentatively identified, consisting of 76 phenolic acids, 33 flavonols, 22 flavones, 12 flavan-3-ols, 11 flavanones, 5 stilbenes and 3 others. The contents of total phenolic profiles ranged from 84.8 to 154.5 mg/kg, occupied 43.7-57.8%, 16.5-36.7% and 16.0-26.4% in FP, base-bound (BP-B) and acid-bound phenolic (BP-A), resp. Gallic acid derivatives of phenolic acids, kaempferol derivatives of flavonols, and dimer of flavan-3-ols were the chief phenolic profiles, but presented dissimilarly in phenolic forms. The PCA suggested in comparison with the control, the distribution of BP-B had a remarkable variation as soon as the heating, and different behaviors occurred at 90°C after 60 min and 150°C after 60 min in BP-A and FP, resp. Similarly, prominent differences were discovered for the main contributors among phenolic forms. This novel perspective could be of significance to explore the proper pretreatment processing of virgin C. oleifera seed before oil production 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. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Formula: C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Comparative metabolomic analysis of four Fabaceae and relationship to in vitro nematicidal activity against Xiphinema index was written by Negrel, Lise;Baltenweck, Raymonde;Demangeat, Gerard;Le Bohec-Dorner, Francoise;Rustenholz, Camille;Velt, Amandine;Gertz, Claude;Bieler, Eva;Durrenberger, Markus;Gombault, Pascale;Hugueney, Philippe;Lemaire, Olivier. And the article was included in Molecules in 2022.HPLC of Formula: 29106-49-8 The following contents are mentioned in the article:

The grapevine fanleaf virus (GFLV), responsible for fanleaf degeneration, is spread in vineyards by the soil nematode Xiphinema index. Nematicide mols. were used to limit the spread of the disease until they were banned due to neg. environmental impacts. Therefore, there is a growing interest in alternative methods, including plant-derived products with antagonistic effects to X. index. In this work, we evaluated the nematicidal potential of the aerial parts and roots of four Fabaceae: sainfoin (Onobrychis viciifolia), birdsfoot trefoil (Lotus corniculatus), sweet clover (Melilotus albus), and red clover (Trifolium pratense), as well as that of sainfoin-based com. pellets. For all tested plants, either aerial or root parts, or both of them, exhibited a nematicidal effect on X. index in vitro, pellets being as effective as freshly harvested plants. Comparative metabolomic analyses did not reveal mols. or mol. families specifically associated with antagonistic properties toward X. index, suggesting that the nematicidal effect is the result of a combination of different mols. rather than associated with a single compound Finally, scanning electron microscope observations did not reveal the visible impact of O. viciifolia extract on X. index cuticle, suggesting that alteration of the cuticle may not be the primary cause of their nematicidal effect. 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. 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. 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.HPLC of Formula: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts