Category: alcohols-buliding-blocks

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

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

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

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

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

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

Kang, Qiaozhen published the artcileComparison on characterization and antioxidant activity of polysaccharides from Ganoderma lucidum by ultrasound and conventional extraction, Product Details of C6H12O6, the main research area is Ganoderma polysaccharide antioxidant ultrasound conventional extraction; Ganoderma lucidum polysaccharide; Hot water extraction; Ultrasound assisted extraction.

The polysaccharides of Ganoderma lucidum (GLP) extracted by the methods of ultrasound assisted extraction (UAE) and hot water extraction (HWE) were characterized and the antioxidant activities of GLPUAE and GLPHWE were compared. High performance gel permeation chromatog. (HPGPC) showed that the average mol. weight of GLPUAE and GLPHWE were 465.65 kDa and 703.45 kDa, resp. GLPUAE was composed of mannose, rhamnose, glucose, galactose and arabinose in the molar ratio of 2.58:1.25:11.17:2.5:1, while GLPHWE was composed of the same monosaccharide in the ratio of 3.11:1.11:19.44:2.33:1. GLPHWE showed a relatively higher antioxidant activity than GLPUAE by testing the reducing power, the scavenging ability on 1.1-diphenyl-2-picryl-hydrazyl (DPPH), hydroxyl radical and cellular protective effect on yeast cells from UV radiation (UV) damage. GLPUAE and GLPHWE were purified by chromatog. column of DEAE-52 cellulose. GLPUAE, GLPHWE and the purified components could be novel antioxidants for functional food.

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, Product Details of C6H12O6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Abuduwaili, Aytursun published the artcileEffects of different extraction techniques on physicochemical properties and biological activities of polysaccharides from Fritillaria pallidiflora Schrenk, Synthetic Route of 59-23-4, the main research area is Fritillaria polysaccharide antioxidant ultrasound cellulase pectinase assisted extraction.

In this study, polysaccharides were extracted using different techniques including ultrasound-assisted extraction (UA), cellulase-assisted extraction (CA), cellulase-ultrasound-assisted extraction (CUA) and pectinase-ultrasound-assisted extraction (PUA) from Fritillaria pallidiflora Schrenk. Extraction yields, chem. composition, physicochem., structural properties and antioxidant activities of the polysaccharides were compared. Results shows that polysaccharides extracted with CUA method has the highest extraction yield (20.65 ± 0.78%), including carbohydrate (56.16 ± 0.38%) and uronic acid (28.34 ± 0.23%), demonstrates better solubility and oil holding capacity as compared with others. The polysaccharides composed of rhamnose, lyxose, arabinose, xylose, mannose, glucose and galactose with different molar ratio. Fourier transform IR spectroscopy showed key functional groups whereas SEM, X-ray diffraction and Congo red test of the extracts obtained with different techniques showed characteristic structures of polysaccharides. Biol. activity tests showed that polysaccharides extracted with UA method exhibited strong scavenging activity against ABTS and hydroxyl free radicals. The results indicated that different extraction techniques had certain effects on chem. composition, physicochem. properties and bioactivities of polysaccharides.

Process Biochemistry (Oxford, United Kingdom) 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

Hamed, Mariem published the artcilePolysaccharides extracted from pistachio external hull: Characterization, antioxidant activity and potential application on meat as preservative, Safety of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is meat Pistacia polysaccharide galactose arabinose antioxidant activity food product.

In the present study, polysaccharides were isolated from pistachio (Pistacia vera L.) external hull, with a yield of 4.10% (weight/weight). The crude polysaccharides were composed by carbohydrates (80.64 ± 0.98%), while protein (1.80 ± 0.28%), ash (6.32 ± 0.26%) and fat (0.04 ± 0.005%) contents were low. Structural characteristics were determined using FTIR spectroscopy and 13C NMR spectroscopy. The results by thin layer chromatog. showed that the carbohydrate fraction was mainly composed of rhamnose, glucose, galactose, mannose, xylose, arabinose, and galacturonic acid. Antioxidant activities of the crude polysaccharides were investigated by various antioxidant assays: DPPH radical-scavenging capacity (IC50 = 0.08 mg/mL), reducing power, β-carotene bleaching inhibition (IC50 = 0.068 mg/mL), and ABTS assay. The application of crude pistachio hull polysaccharides on minced meat, as preservative, reduced the lipid oxidation during chilled storage for 9 days. The obtained results also showed significant improvement of meat color stability. Overall, these findings indicated that crude polysaccharides are worthy being developed as functional and bioactive components for the food and nutraceutical industries.

Industrial Crops and Products 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, Safety of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Alencar, Poliana O. Cavalcante published the artcileA novel antioxidant sulfated polysaccharide from the algae Gracilaria caudata: In vitro and in vivo activities, Recommanded Product: (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is Gracilaria sulfated polysaccharide antioxidant activity oxidative stress.

Marine red macroalgae are natural sources of sulfated polysaccharides, water-binding mols. used in the food industry as thickeners, stabilizers and gelling agents. Sulfated polysaccharides extracted from the red seaweed Gracilaria caudata also show biol. activities with potential therapeutic effects against diseases associated with oxidative stress; hence, it is possible that they may be used as nutraceuticals and/or food additives. This study aimed to obtain the sulfated polysaccharides from G. caudata (SP-Gc) through enzymic extraction and to determine their chem. structure and antioxidant potential. Inductively Coupled Plasma-Optical Emission Spectrometry showed that SP-Gc have 0.9% of sulfur atoms and a degree of sulfation of 0.14%. An average mol. mass of 116.51 kDa was determined through gel permeation chromatog. The SP-Gc structure as an agar-type galactan was determined by Fourier transform IR (FTIR) spectroscopy and NMR (NMR) spectroscopy (13C and 1H). The in vitro antioxidant activity of SP-Gc was determined through the following tests: ferrous ion chelating ability and total antioxidant capacity. The results indicated that SP-Gc have significant antioxidant activity in a concentration-dependent manner. The in vivo antioxidant activity of SP-Gc was evaluated in an oxidative stress model induced by 2,2′-azobis(2-methylpropionamidine) dihydrochloride (ABAP) in rats pretreated with SP-Gc (3 and 10 mg/kg). Catalase (CAT) and superoxide dismutase (SOD) levels were measured and all doses increased CAT and SOD activity. These results demonstrate that SP-Gc may be used as hydrocolloids, due to their characterization as agar, and as nutraceuticals, due to their antioxidant activity.

Food Hydrocolloids 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, Recommanded Product: (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts