Tag: 500-600

Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems was written by Wang, Shou-Tao;Zhuo, Wen-Ling;Dan, Ya-Qian;Qin, Zhao;Zhang, Chen-Xia;Xi, Jun;Liu, Hua-Min;Ma, Yu-Xiang;Wang, Xue-De. And the article was included in International Journal of Food Science and Technology in 2022.Application of 29106-49-8 The following contents are mentioned in the article:

Summary : Proanthocyanidins with different polymerization degrees were extracted from Chinese quince fruits by subcritical ethanol/water into four fractions (F1-F4), which were then analyzed using UPLC-MS/MS, GPC and thiolysis combined with RP-HPLC MS and MALDI-TOF MS (matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry). The inhibitory effects of these proanthocyanidins on the formation of heterocyclic aromatic amines (HCAs), such as norharman, harman and PhIP, in chem. model systems were determined The results reflected that the mean degree of polymerization (DP) of proanthocyanidins in fractions F1, F2, F3 and F4 were 8.0, 12.7, 27.5 and 64.9, resp. All four fractions prominently and dose-dependently reduced the formation of HCAs at concentrations of 0.5, 1 and 2 mg mL-1 in chem. models. F1, the fraction richest in oligomers, had the most effective inhibition of harman, norharman and PhIP, with the levels reduced by 65.71%, 37.15% and 72.99%, resp., when used at a concentration of 2 mg mL-1. The mean DP of proanthocyanidins showed neg. correlation with the inhibition of HCA formation (R2= -0.697 for norharman, -0.799 for PhIP and -0.758 for harman). These findings suggest that proanthocyanidins from Chinese quince fruit have the potential to be used as additives to reduce the levels of heterocyclic amines in foods. 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

Corrosion resistance and antibacterial activity of procyanidin B2 as a novel environment-friendly inhibitor for Q235 steel in 1 M HCl solution was written by Huang, Li;Yang, Kun-Peng;Zhao, Qing;Li, Hui-Jing;Wang, Jin-Yi;Wu, Yan-Chao. And the article was included in Bioelectrochemistry in 2022.SDS of cas: 29106-49-8 The following contents are mentioned in the article:

Flavonoids, alkaloids, glucosides and tannins with good corrosion inhibition are the main natural components in plants. In this work, procyanidin B2 (PCB2), a natural flavonoid, was firstly isolated from Uncaria laevigata. Corrosion inhibition, chem. reactivity and adsorption of PCB2 on Q235 carbon steel were described by exptl. and theor. studies. The inhibition performance of PCB2 as a green corrosion inhibitor was evaluated by electrochem. and gravimetric tests. The binding active sites and activities thereof on the steel surface were illustrated by quantum chem., and the equilibrium configuration was predicted by mol. dynamics simulation. PCB2 exhibits good corrosion inhibition on Q235 steel over a wide temperature range. The electrochem. results show that PCB2 is a mixed inhibitor, and its inhibition efficiency increases with the addition of PCB2 concentration Moreover, the protective film is formed on the steel and the active corrosion sites are blocked significantly by surface anal. Addnl., the theor. calculation proves a strong interaction between PCB2 mol. and carbon steel. Besides, the antimicrobial activity was also preliminarily studied. This suggests that PCB2 exhibits better antimicrobial activity against many Gram-pos. and Gram-neg. bacteria. As a novel green corrosion inhibitor and antimicrobial agent, PCB2 is worthy of further exploitation. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8SDS of cas: 29106-49-8).

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. 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.SDS of cas: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Characterization of the anthocyanin biosynthesis pathway at the metabolic level in the red leaves of Pistacia chinensis was written by Song, Xiehai;Zhang, Jin;Chang, Xiaochao;Xian, Lihong;Liu, Yong. And the article was included in Scientia Horticulturae (Amsterdam, Netherlands) in 2022.Application of 29106-49-8 The following contents are mentioned in the article:

Pistacia chinensis is a tree species with colorful leaves and great ornamental value. The mol. mechanism of its anthocyanin biosynthesis has been described from the transcriptional level. However, the type of anthocyanin cannot be obtained from the transcription level, which leads to the ambiguity of anthocyanin biosynthesis pathway. In this study, the pathway of anthocyanin biosynthesis was described from the metabolic level. A total of 27 anthocyanins, five procyanidins, and six flavones were identified and quantified in the red leaves of P. chinensis in autumn using UPLC-MS/MS. The dominant anthocyanin in P. chinensis leaves was cyanidin-3-O-galactoside, and its content was 121.10 ng/g, which accounted for 95.88% of the total anthocyanins. The content of methylated and acylated anthocyanins was very low, indicating that the anthocyanins in P. chinensis leaves were not prone to methylation and acylation. In addition, procyanidin B1, procyanidin B3, afzelin, and quercetin-3-O-glucoside were identified, and their contents were 12.00 ng/g, 12.84 ng/g, 5.44 ng/g, and 13.72 ng/g, resp. These metabolites were clearly mapped on the anthocyanin biosynthesis pathway. The anthocyanins biosynthesis in P. chinensis leaves is mainly via the dihydroquercetin pathway. Overall, these results enhanced our understanding of the biochem. basis of leaf coloration in autumn. 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. Alkyl halides are often synthesized from alcohols, in effect substituting a halogen atom for the hydroxyl group. 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

Procyanidin B2 Attenuates Nicotine-Induced Hepatocyte Pyroptosis through a PPARγ-Dependent Mechanism was written by Liu, Jia;Yao, Qinyu;Xie, Xinya;Cui, Qi;Jiang, Tingting;Zhao, Ziwei;Du, Xiong;Lai, Baochang;Xiao, Lei;Wang, Nanping. And the article was included in Nutrients in 2022.Product Details of 29106-49-8 The following contents are mentioned in the article:

Procyanidin B2 (PCB2), a natural flavonoid, has been demonstrated to exert anti-oxidation and anti-inflammatory effects on hepatic diseases. Increasing evidence shows the hepatoxicity of nicotine. However, whether PCB2 protects against nicotine-induced hepatoxicity and the underlying mechanisms remains uncharacterized. Here, we reported that nicotine promoted hepatocyte pyroptosis, as evidenced by the elevation of propidium iodide (PI)-pos. cells, the activation of Caspase-1 and gasdermin D (GSDMD), the enhanced expression of NOD-like receptor containing pyrin domain 3 (NLRP3) and the increased release of lactate dehydrogenase (LDH), interleukin (IL)-1β and IL-18. The silencing of GSDMD by small interfering RNA (siRNA) efficiently inhibited the release of LDH and the secretion of IL-1β and IL-18. In addition, rosiglitazone (RGZ) prevented hepatocyte pyroptosis induced by nicotine. Furthermore, we showed that PCB2 attenuated nicotine-induced pyroptosis through the activation of peroxisome proliferator-activated receptor-γ (PPARγ) in hepatocytes. Moreover, administration of PCB2 ameliorated liver injury and hepatocyte pyroptosis in nicotine-treated mice. Hence, our findings demonstrated that PCB2 attenuated pyroptosis and liver damage in a PPARγ-dependent manner. Our results suggest a new mechanism by which PCB2 exerts its liver protective effects. 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. 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. 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.Product Details of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Identification and quantitative analysis of anthocyanins composition and their stability from different strains of Hibiscus syriacus L. flowers was written by Zhang, Pei;Li, Yue;Chong, Sunli;Yan, Shulei;Yu, Run;Chen, Runze;Si, Jinping;Zhang, Xinfeng. And the article was included in Industrial Crops and Products 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:

Hibiscus syriacus flower has high ornamental, edible and medicinal value. The pigments in the H. syriacus flower always tend to fade during food processing. To clarify composition and stability of the pigments, qual. and quant. analyses of anthocyanins in H. syriacus flower were performed by LC-ESI-QTOF-MS, and the total anthocyanins with variations in presence of some factors were determined by UV-Vis and HPLC. The results showed that the anthocyanins contained in the four strains of H. syriacus were HSR>HSPU>HSP>HSW. Among the 40 color-related components identified in H. syriacus flowers, the anthocyanin aglycon structures involved included cyanidin, delphinidin, procyanidin, peonidin, pelargonidin, petunidin, malvidin, and dihydroflavonoids, but the depth of the flower color was mainly related to the number of functional groups on B-ring of skeleton. In the temperature range of 4-65 °C, higher temperatures had a significant color-enhancing effect on the anthocyanins. Light significantly promoted the degradation of anthocyanins, while acidic conditions were conducive to the stability of the anthocyanins in H. syriacus flowers. Metal-ions of Cu2+, Mg2+ and Al3+, ascorbic acid, oxidant and reducing agent can reduce the stability of anthocyanins. The research data provides scientific guidance and foundation for the breeding, resource utilization and edible development of H. syriacus flower. 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. 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.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

Effect of sequential fermentation with four non-Saccharomyces and Saccharomyces cerevisiae on nutritional characteristics and flavor profiles of kiwi wines was written by Li, Shiqi;Bi, Pengfei;Sun, Nan;Gao, Zhiyi;Chen, Xiaowen;Guo, Jing. And the article was included in Journal of Food Composition and Analysis in 2022.HPLC of Formula: 29106-49-8 The following contents are mentioned in the article:

To improve the functional properties and flavor complexity of kiwi wine using different non-Saccharomyces cerevisiae, Wickeramomyces anomala (Wa), Zygosaccharomyces rouxii (Zr), ZygoSaccharomyces bailii (Zb) and Schizosaccharomyces pombe (Sp) were inoculated sequentially with S. cerevisiae (Sc). The physicochem. and sensorial profiles of the wines were evaluated. The evolution of cells showed that non-Saccharomyces exhibited varying degrees of fermentation vigor and only acted during the first vinification stage. Ethanol content, pH, ΔE and organic acids in the wines varied according to the yeasts used. Compared with the pure Sc fermentation, the sequential fermentations of Wa-Sc and Sp-Sc significantly increased the production of polyphenols. Fifteen volatile compounds with relative odor activity values (rOAV) ≥ 1.0 were identified. Furthermore, principal component anal. (PCA) revealed that Zr-Sc and Sp-Sc were correlated with higher levels of Et esters (Et hexanoate, Et heptanoate, Et decanoate), isoamyl acetate and 2-phenyl-1-ethanol in the wines, improving the flower and sweet notes. Zr-Sc also enhanced the tropical fruity aroma. Sequential inoculation with Zb was related to the contents of acetate esters, Et butyrate, Me butyrate and cineole, triggering the tropical fruity odor. In addition, the partial least-squares regression (PLSR) revealed that acetate esters contributed greatly to the tropical fruity note. 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. 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. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.HPLC of Formula: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

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

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

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Alkyl halides are often synthesized from alcohols, in effect substituting a halogen atom for the hydroxyl group. A multistep synthesis may use Grignard-like reactions to form an alcohol with the desired carbon structure, followed by reactions to convert the hydroxyl group of the alcohol to the desired functionality.Quality Control of (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

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

Pomegranate (Punica granatum L.) fruit peels are known to enrich the nutritional value of pomegranate juice due to their highly abundant phenolic metabolites such as hydrolyzable tannins (HTs), anthocyanins, and flavonoids, as well as the whole-fruit-based industrial extraction process. These shikimate pathway-derived metabolites also provide protection against pests and abiotic stresses for the fruit, and are important for the com. trait of fruit peel color. To better understand the chem. diversity and biosynthetic relationships of phenolic metabolites in the outer fruit peel, we conducted metabolite profiling of outer peels from 15 pomegranate accessions largely varied in peel color using ultra high-performance liquid chromatog.-diode array detection (uHPLC-DAD) and liquid chromatog.-tandem mass spectrometry (LC-MS/MS). A total of 48 metabolites were (tentatively) identified through comparison to authentic standards, as well as MS or MS/MS spectral data in metabolomics databases. The 15 pomegranate accessions differ greatly in levels of anthocyanins, HTs, flavonoids, and other shikimate pathway-related metabolites, with the largest variations observed in the anthocyanin content. Neg. correlations between HTs and flavonoids/anthocyanins, and between anthocyanins and proanthocyanins were observed, suggesting that these metabolites may compete for the same biosynthetic precursors for their production and are coordinately regulated. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8COA of Formula: C30H26O12).

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. Alcohols may be oxidized to give ketones, aldehydes, and carboxylic acids. These functional groups are useful for further reactions. Oxidation of organic compounds generally increases the number of bonds from carbon to oxygen (or another electronegative element, such as a halogen), and it may decrease the number of bonds to hydrogen.COA of Formula: C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

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

The purpose of the study was to assess the effect of static and multi-pulsed high pressure processing (HPP) (300-600 MPa, 5-15 min) on the changes in the polyphenolic profile, polyphenoloxidase (PPO) and peroxidise (POD) activities and color of apple juice. Content of (-)-epicatechin, procyanidin B2, phloretin isomers and phloridzin was detected using Triple-TOF-LC-MS/MS anal. After HPP treatment, 1,2- disinapoyl-2-feruloylgentiobiose was detected, whereas sinapoyl glucose was degraded after applying 450 MPa and 600 MPa in single pulse, therefore indicating sensitivity of this compound to high pressure and/or polymerization caused by enzymic reactions. The highest inactivation of PPO (95%) and POD (26%) was observed at 600 MPa. The multi-pulsed HPP (300 MPa x 3 pulses) resulted in higher reduction in oxidoreductive enzyme activity than higher pressure in single pulse (450 MPa). Statistical changes in the color parameters were observed in pressurized samples, with the lowest ΔE values for 300 MPa x 3 pulses. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8SDS of cas: 29106-49-8).

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. Secondary alcohols are easily oxidized without breaking carbon-carbon bonds only as far as the ketone stage. No further oxidation is seen except under very stringent conditions.SDS of cas: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Effect of high-pressure processing on the bioaccessibility of phenolic compounds from cloudy hawthorn berry (Crataegus pinnatifida) juice was written by Lou, Xinman;Xiong, Juanjuan;Tian, Huaixiang;Yu, Haiyan;Chen, Chen;Huang, Juan;Yuan, Haibin;Hanna, Milford;Yuan, Long;Xu, Huaide. And the article was included in Journal of Food Composition and Analysis in 2022.SDS of cas: 29106-49-8 The following contents are mentioned in the article:

The impact of high-pressure (HPP, 300/600 MPa for 2 and 6 min) and thermal (TP, 65°C/30 min) processing on phenolic profiles from cloudy hawthorn berry juice (CHBJ) as well as their potential bioaccessibility during in vitro digestion were investigated. Both HPP and TP enhanced phenolics concentration due to increased extractability, indicating CHBJ provided a good matrix for protecting phenolics from degradation during food processing. Importantly, HPP significantly enhanced phenolics bioaccessibility (35.12%) compared to untreated juice (30.54%) (p < 0.05), probably due to the release of bound phenolics. This might be attributed to the reinforced interaction of phenolics with other matrix compounds induced by HPP which provided effective protection for phenolics with a sustained digestive release. Addnl., 70.07-152.92μg/100 mL of phenolics were available for large-intestine health. These findings provide basic knowledge on HPP application for designing functional juice with improved bioaccessibility of antioxidant-phenolics. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8SDS of cas: 29106-49-8).

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Because alcohols are easily synthesized and easily transformed into other compounds, they serve as important intermediates in organic synthesis. Tertiary alcohols cannot be oxidized at all without breaking carbon-carbon bonds, whereas primary alcohols can be oxidized to aldehydes or further oxidized to carboxylic acids.SDS of cas: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts