Month: December 2022

Khan, Bilal Muhammad published the artcilePhysicochemical characterization and antioxidant activity of sulphated polysaccharides derived from Porphyra haitanensis, Application of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is Porphyra sulfated polysaccharide physicochem property antioxidant; Antioxidant activity; Porphyra haitanensis; Sulphated polysaccharides.

This study was designed to fully characterize Porphyra haitanensis polysaccharides, and to evaluate their antioxidant activity. The polysaccharides primarily contained galactose and 3,6-anhydrogalactose in a molar ratio of 1.2:1.0, resp. and sulfate content about 3.8%. The mol. weight of polysaccharides is 2.5 × 105 Da. SEM and at. force microscopy of the polysaccharides pointed towards an irregular network with more or less hexagonal and a few rectangular pores. The chem. structure was confirmed through Fourier transform IR spectroscopy, and 1D and 2D NMR structural characterization wherein â†?4-3,6-anhydro-α-L-galactopyranose-(1 â†?3)-β-D-galactopyranose segments. The extracted polysaccharides revealed relatively high 2, 2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity (53.16% at 2 mg/mL), moderate 2,2-diphenyl-1-picrylhydrazyl radical scavenging efficacy (34.63% at 2 mg/mL), and low hydroxyl radical scavenging potential (23.80% at 2 mg/mL). Further purification of these polysaccharides, hence, is advised for their potential role as antioxidants in the food, pharmaceutical and cosmeceutical industry.

International Journal of Biological Macromolecules published new progress about Antioxidants. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Application of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Ji, Yu-Hang published the artcilePhysicochemical and antioxidant potential of polysaccharides sequentially extracted from Amana edulis, Related Products of alcohols-buliding-blocks, the main research area is Amana polysaccharide antioxidant physicochem property; Amana edulis; Anti-oxidant; Physicochemical; Polysaccharides; Sequential extraction.

Amana edulis polysaccharides (AEPs) specifically HBSS, CHSS, DASS, and CASS were sequentially extracted with four different solvents. The present study characterized the AEPs with particular focus on their physicochem. and anti-oxidant based functional properties. Initially, monosaccharide anal. revealed arabinose (31.7%, 32.5%, 36.5%) as the main sugar in HBSS, CHSS, and DASS whereas, galactose (31.4%) in CASS besides their resp. mol. weights of 6.29 × 102, 1.5 × 102, 8.1 × 102, and 2.6 × 103 kD. HBSS showed the maximum solubility, while, CASS was observed for higher foam capacity and foam stability. Among all the fractions, DASS was observed with higher thermal stability. HBSS showed the highest ABTS+ scavenging activity. HBSS and CASS had higher DPPH and OH- scavenging activities. DASS depicted the highest chelation and reducing ability. To summarize, these polysaccharides fractions may be further utilized for their enormous prospective in functional foods preparation

International Journal of Biological Macromolecules published new progress about Antioxidants. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Kazemi, Milad published the artcilePistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties, HPLC of Formula: 59-23-4, the main research area is pistachio hull pectin microwave extractuib physicochem functional property; Monosaccharide composition; Optimization; Pectin; Pistachio green hull; Structural analysis.

The optimal microwave-assisted extraction conditions of pistachio green hull (PGH) pectin (extraction yield of 18.13%) were in microwave power of 700W, irradiation time of 165s, and pH of 1.5. The physico-chem., structural and functional properties of pectin was examined and the results showed that PGH pectin under optimum conditions was low methoxyl (about 12.1%) with mol. weight of 1.659kg/mol, emulsifying activity of 58.3%, total phenolic content of 18.18mg GalAE/g pectin and good surface activity (46.23 and 49.75mN/m at 0.1 and 0.5%w/v). Also, high performance liquid chromatog. anal. illustrated that the pectin is including galacturonic acid (66.0%), arabinose (26.2%), galactose (3.7%), rhamnose (2.7%) and xylose (1.0%). In addition, 1H NMR and FTIR spectra confirmed the presence of pectin in obtained supernatant. Surface morphol. anal. and X-ray diffraction pattern showed that PGH pectin had a rough surface with crystalline structure.

Food Chemistry published new progress about Antioxidants. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, HPLC of Formula: 59-23-4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Hong, Yawen published the artcileIsolation, molecular characterization and antioxidant activity of a water-soluble polysaccharide extracted from the fruiting body of Termitornyces albuminosus (Berk.) Heim, HPLC of Formula: 59-23-4, the main research area is Termitomyces fruiting body water soluble polysaccharide antioxidant activty; Antioxidant activity; Polysaccharide; Structure analysis; Termitornyces albuminosus.

A water-soluble polysaccharide WSP1 was extracted from the fruiting body of Termitornyces albuminosus. Its mol. weight, monosaccharide composition and mol. structure were determined by GPC, GC-MS, UV spectroscopy, FT-IR spectroscopy, methylation anal., NMR (1D and 2D) and AFM. Moreover, the antioxidant activity of WSP1 was evaluated in vitro by the tests of reducing power, scavenging ability on DPPH radical and hydroxyl radical, and chelating ability on ferrous ion. The results indicated that the mol. weight of WSP1 was 9 kDa, and it was mainly composed of fucose and galactose in a molar ratio of 1:3.09. Based on monosaccharide composition, methylation anal. and NMR, the possible repeating unit of WSP1 was presented as follows:â†?-α-L-Fucp-1â†?(6-α-D-Galp-1)3â†? The antioxidant assay revealed that, in the concentration range tested in this experiment, WSP1 had strong scavenging ability on DPPH radical, suggesting that WSP1 could be potentially used as a powerful radical scavenger.

International Journal of Biological Macromolecules published new progress about Antioxidants. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, HPLC of Formula: 59-23-4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Yuan, Biao published the artcileIdentification and characterization of antioxidant and immune-stimulatory polysaccharides in flaxseed hull, Formula: C6H12O6, the main research area is antioxidant polysaccharide flaxseed; Flaxseed; Immune-enhancing; MAPK; Polysaccharide.

Flaxseeds are widely consumed for their desirable sensory attributes and health benefits. We focused on enhancing the sustainability and economic potential of flaxseeds by characterizing functional attributes of polysaccharides isolated from flaxseed hull residues. In particular, antioxidant and immune-stimulatory polysaccharides were isolated and purified from flaxseed hull. IR spectroscopy was used to identify the key functional groups. The polysaccharides were composed of mannose, rhamnose, galactose, glucose, galactose, xylose, arabinose, and fucose. In vitro studies showed certain flaxseed hull polysaccharide fractions exhibited strong antioxidant activities, increased nitric oxide levels, and enhanced the production of cytokines (TNF-α and IL-6). In the presence of 200μg/mL of one of these fractions, the levels of p-ERK, p-JNK, and p-p38 increased significantly by 1.8-, 9.0-, and 6.7-fold. These polysaccharide fractions may exhibit their immune-regulatory properties partly by modulating the MAPK pathway. The flaxseed hull polysaccharides identified have potential application as natural antioxidants and immune-enhancing nutraceuticals.

Food Chemistry published new progress about Antioxidants. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Formula: C6H12O6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Singh, Avtar published the artcileThreadfin bream surimi gel containing squid fin protein hydrolysate: Textural properties, acceptability, and volatile profile, Product Details of C4H10OS, the main research area is surimi gel squid fin protein hydrolyzate gelation flavor texture; flavor; protein hydrolysate; squid fin; surimi gelation; volatile compounds.

Gel properties of threadfin bream surimi gels with squid fin protein hydrolyzate (SFPH) at various concentrations (0, 1, 2, 3, and 4%; weight/weight) were determined The gel without SFPH (CON) had the highest breaking force (BrF) and deformation (DeF) as compared to those with SFPH (p < 0.05). Among the gel with SFPH, gel containing 1 and 2% SFPH (SFPH-1 and SFPH-2, resp.) had the highest BrF, whereas the lowest value was obtained when 4% SFPH was used (SFPH-4) (p < 0.05). The whiteness of all samples was slightly decreased with an upsurging amount of SFPH. However, water holding capacity was increased with augmenting levels of SFPH (p < 0.05). Sensory anal. revealed that SFPH-2 had a higher squid odor and flavor likeness score than CON (p < 0.05). Textural properties, especially hardness, were decreased with increasing SFPH, except for SFPH-1 and SFPH-2 (p > 0.05). In addition, the rheol. properties, microstructure, and volatile profile of the selected surimi gel were also studied. The storage modulus (G) of SFPH added samples was decreased as compared to the CON sample. The CON gel had a finer and more compact network as compared to SFPH-2 and SFPH-4 samples. Volatile profiles indicated that alcs., carboxylic acids, ketones, and ether were the major volatile compounds present in both gel samples. Furthermore, thiophene, 3-methyl-, contributing to squid flavor, was found in the SFPH-2 sample. Overall, SFPH at 2% could act as a flavorant in the threadfin bream surimi gel without markedly neg. impact on gelling and textural properties, while providing squid odor and flavor to the resulting gel. Practical Application : The various low-valued byproducts generated from the squid processing industry could result in various environmental problems. Those byproducts are rich in various biomols. such as proteins, fats, enzymes, and so forth, which could be utilized to produce value-added products. Among them, protein hydrolyzate (PH) rich in amino acids with excellent antioxidant properties could serve as an alternative flavorant. Therefore, PH from squid byproducts, especially fins, could be applied in foods such as fish balls, surimi gels, and so forth to enhance the nutritional and flavoring profile of a finished product. Moreover, bioactive peptides in PH with antioxidant potential could retard the oxidation of proteins and lipids.

Journal of Food Science published new progress about Antioxidants. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Product Details of C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Jia, Yanan published the artcileCharacterization, antioxidant activities, and inhibition on α-glucosidase activity of corn silk polysaccharides obtained by different extraction methods, Related Products of alcohols-buliding-blocks, the main research area is review alpha glucosidase antioxidant polysaccharides extraction; Corn silk; Extraction method; Polysaccharide.

The polysaccharides (CSPw, CSPc, CSPa, and CSPu) were prepared by hot water extraction, acid-assisted extraction, alk.-assisted extraction, and ultrasound-assisted extraction from corn silk, resp. High performance gel permeation chromatog. (HPGPC), fourier-transform IR (FT-IR) spectroscopy, and SEM (SEM) results indicated that the extraction methods had an obvious impact on the mol. weight, structure, and morphol. of the CSPs. Among the four polysaccharides, CSPu showed the highest inhibitory α-glucosidase activity, which might be related to its smaller mol. weight Furthermore, kinetics analyses revealed that CSPu had significant inhibition of α-glucosidase in a non-reversible and competitive manner. Fluorescence quenching anal. illustrated that the interaction mechanism of CSPu and α-glucosidase was claimed as a static quenching mechanism. Isothermal titration calorimetry (ITC) anal. showed that the main driving forces for the interaction of CSPu with α-glucosidase was hydrogen bonding and the binding interactions of them occurred spontaneously.

International Journal of Biological Macromolecules published new progress about Antioxidants. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Amamou, Sawsen published the artcileEffect of extraction condition on the antioxidant, antiglycation and α-amylase inhibitory activities of Opuntia macrorhiza fruit peels polysaccharides, Synthetic Route of 59-23-4, the main research area is Opuntia fruit peel polysaccharide antioxidant antiglycation alpha amylase.

In this study, the effect of acidic, neutral and alk. medium extraction of polysaccharides from Opuntia macrorhiza fruit peels was evaluated. The extraction yields ranged from 6.8 to 13.7%, and the highest content in uronic acid was observed in the acidic extract (50.5%). Likewise, Fourier transform IR (FT-IR) spectroscopy showed the presence of uronic acids in the Me ester and free forms, with a degree of esterification of 46.9, 39.3 and 48.3% for the acidic, neutral and alk. extracts Monosaccharide composition showed that the extracted polysaccharides were principally composed of arabinose, rhamnose, galactose and glucose, with an average mol. weight of 208,000, 1460,000 and 1380,000 g/mol, resp. Therefore, this finding indicates that extracts are a low methoxyl pectic polysaccharides. Finally, all polysaccharides exhibited good antioxidant activity, especially acid extract significantly inhibits lipid peroxidation and in vitro protein glycation in BSA-glucose glycation model and alk. extract inhibits α-amylase with a competitive type.

LWT–Food Science and Technology published new progress about Antioxidants. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Synthetic Route of 59-23-4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lu, Jike published the artcileExtraction and characterization of pectin from Premna microphylla Turcz leaves, Category: alcohols-buliding-blocks, the main research area is Premna leaf pectin response surface methodol microwave pretreatment; Characterization; Pectin; Premna microphylla Turcz leaves.

N this work, response surface methodol. (RSM) and microwave pretreatment were used to extract pectin from Premna microphylla Turcz leaves (PMTL). The process variables were optimized by the isovariant central composite design to improve the pectin extraction yield. The optimum conditions obtained were as follows, extraction time 2 h, temperature 90 °C, pH 2 and liquid-solid (LS) ratio 50 mL/g. The extraction yield was 18.25% under these conditions, which was close to the predicted value (17.60%). Then the pectin was characterized by gas chromatog. (GC), spectrophotometric (UV-visible Spectroscopy) and spectroscopic (Fourier transform IR) methods. The galacturonic acid content was 82.75%, and on this basis, the other monosaccharide composition anal. illustrated that pectin from PMTL was also composed of rhamnose, arabinose, mannose, glucose and galactose in a ratio of 2.96:1.17:1.04:8.07:2.05. The pectin of PMTL had an esterification degree of 62.50% and it showed good antioxidant activity. Taken together, the pectin of PMTL could be used as potential additive in food industry.

International Journal of Biological Macromolecules published new progress about Antioxidants. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Vergine, Marzia published the artcilePhytochemical profiles and antioxidant activity of Salvia species from Southern Italy, Computed Properties of 124-76-5, the main research area is Salvia phytochem antioxidant Southern Italy.

The purpose of this research was to investigate phytochem. profiles and antioxidant activity in four Salvia species growing in Salento (Southern Italy). The hydrodistillation products obtained from the aerial parts of Salvia clandestina, Salvia fruticosa, Salvia officinalis and Salvia sclarea were characterized by GC-MS and 50 compounds were detected. With the exception of S. clandestina, that did not produce essential oils, the other species shared different amounts of monoterpenes oxygenated (camphor 2.13%-9.16%) and sesquiterpenes hydrocarbons (caryophyllene 4.65%-18.33%; humulene 1.87%-12.39%). The phenolic profiling, analyzed by HPLC ESI/MS-TOF, highlights that S. clandestina is a rich source of danshensu (4.76 mg/g DW) while S. sclarea of rosmarinic acid (15.57 mg/g DW). Mutivariate statistical anal. (PCA) of hitherto studied Salvia phenols have shown similarities in profiles between S. fruticosa and S. officinalis, while S. clandestina and S. sclarea showed distinctive profiles. Otherwise, essential oil profiles analyzed by PCA are clearly different among the three productive species. The extracts from collected plants were found to be effective antioxidant in three different in vitro assays (DPPH, ABTS, FRAP and Superoxide anion scavenging activity). Thus, they can be proposed as natural ingredients in functional foods, herbal medicines or as sources of bioactive mols.

Records of Natural Products published new progress about Antioxidants. 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, Computed Properties of 124-76-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts