Alcohols-buliding-blocks

On March 31, 2022, Setyaningsih, Widiastuti; Putro, Andika Wicaksono; Fathimah, Rohmah Nur; Kurnia, Kiki Adi; Darmawan, Noviyan; Yulianto, Brian; Jiwanti, Prastika Krisma; Carrera, Ceferino A.; Palma, Miguel published an article.HPLC of Formula: 585-88-6 The title of the article was A microwave-based extraction method for the determination of sugar and polyols: Application to the characterization of regular and peaberry coffees. And the article contained the following:

The brewing properties of coffee products are defined by the chem. composition in the bean, including sugars and polyols. Some factors, such as coffee species and roasting, may affect the level of these compounds in the bean. A new anal. microwave-assisted extraction (MAE) method has been developed to extract sugars and polyols from the coffee bean. The studied extraction conditions for the MAE were temperature (30-80°C), solvent composition (0-50% ethanol in water), and solvent-to-sample ratio (10:1-30:1 mL solvent per g sample). A Box-Behnken design was applied to study the effect of extraction variables, and subsequently, the influential variables were optimized by response surface methodol. (RSM). In addition to the main effect of the solvent-to-sample ratio, all quadratic effects significantly influenced (p < 0.05) the recovery of sugars and polyols from the coffee beans. RSM suggested the optimized MAE conditions: temperature 52°C, ethanol concentration in water 18.5%, and solvent-to-sample ratio 17:1. Under the optimum condition, a kinetics study confirmed that 15 min showed high precision and accuracy of the developed method. Ultimately, a real sample application of the developed MAE revealed that the new method successfully described the composition of sugars and polyols in regular and peaberry coffee beans. Addnl., the method also effectively characterized the green and roasted Arabica and Robusta coffee beans. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).HPLC of Formula: 585-88-6

The Article related to peaberry coffee maltose saccharose glycerol microwave extraction, Food and Feed Chemistry: Analysis and other aspects.HPLC of Formula: 585-88-6

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On March 31, 2021, Hao, Yuxin; Yang, Jing; Cui, Jingyan; Fan, Yanling; Li, Nana; Wang, Chunyu; Liu, Yongping; Dong, Yuemeng published an article.Synthetic Route of 621-37-4 The title of the article was Stability and mechanism of phenolic compounds from raspberry extract under in vitro gastrointestinal digestion. And the article contained the following:

Raspberry extract (RE) is a raspberry product with high anthocyanins and low sugar. In the present study, to evaluate the metabolic behavior of phenolic compounds of RE under in vitro digestion (gastric (GF), gastric to intestinal (G-IF), and colonic fermentation (CF)), the changes of 30 phenolic compounds were investigated by High Performance Liquid Chromatog.-Mass Spectrometry. The results showed that phenolic compounds were relatively stable in GF, but rapidly decreased in G-IF and CF. Five anthocyanins accounted for 61.1% of total polyphenol contents (TPCs). Among them, anthocyanins bound to glucose or with two hydroxyl groups on B-ring were metabolized more quickly. The catabolic activity of the human microbiota resulted in the production of a series of low mol. weight phenolics, such as hydroxybenzoic acids. Ellagic acid, accounting for 17.7% of TPCs, was rapidly metabolized to urolithin B and urolithin C in CF. Moreover, urolithin C showed the highest antioxidant activity in all ellagic acid metabolites by DPPH assay. Consequently, the metabolic behavior of phenolic compounds was mainly influenced by pH and intestinal microbiota, which provided the basis for further in vivo and in vitro study and efficient utilization of the extract The experimental process involved the reaction of 3-Hydroxyphenylacetic acid(cas: 621-37-4).Synthetic Route of 621-37-4

The Article related to stability mechanism raspberry extract phenolic compound gastrointestinal digestion, Food and Feed Chemistry: Analysis and other aspects.Synthetic Route of 621-37-4

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On October 1, 2022, Scettri, Anna; Schievano, Elisabetta published an article.Reference of SweetPearlR P300 DC Maltitol The title of the article was Quantification of polyols in sugar-free foodstuffs by qNMR. And the article contained the following:

We present a qNMR method for the determination of low calories sweeteners (erythritol, mannitol, maltitol, sorbitol, isomalt and xylitol) in sugar-free foodstuff. The structural similarities of these compounds determine often a severe spectral overlap that hampers their quantification via conventional 1D and 2D NMR spectra. This problem is here overcome by exploiting the resolving capabilities of the CSSF-TOCSY experiment, allowing the quantification of all six polyols, with satisfactory results in terms of LoQ (2.8-7.4 mg/L for xylitol, mannitol, sorbitol, 15 mg/L for erythritol, 38 mg/L for maltitol and 91 mg/L for isomalt), precision (RSD% 0.40-4.03), trueness (bias% 0.15-4.81), and recovery (98-104%). Polyols quantification in different sugar-free confectionary products was performed after a simple water extraction without any addnl. sample treatment. While these results demonstrate the robustness of the proposed method for polyols quantification in low calories foods, its applicability can be further extended to other food matrixes or biofluids. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Reference of SweetPearlR P300 DC Maltitol

The Article related to polyol quantification sugar free foodstuff nmr, polyols, sugar alcohols, sugar-free foodstuff, qnmr, Food and Feed Chemistry: Analysis and other aspects.Reference of SweetPearlR P300 DC Maltitol

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On July 31, 2021, Magdaleno-Tapia, Cristina; Quifer-Rada, Paola; Rodriguez-Rodriguez, Elena; Estevez-Santiago, Rocio; Waterhouse, Andrew L.; Lamuela-Reventos, Rosa M.; Olmedilla-Alonso, Begona; Perez-Jimenez, Jara published an article.Safety of 3-Hydroxyphenylacetic acid The title of the article was Evaluation of the potential of total proanthocyanidin content in feces as an intake biomarker. And the article contained the following:

Due to the health benefits associated with proanthocyanidins (PAs), it is useful to identify dietary PA biomarkers that can be determined by simple methods. Since increased levels of circulating PA metabolites are associated with increased fecal PA content, this study explores the spectrophotometric measurement of fecal PA content and its use as a biomarker of PA intake. To this end, fecal PA content was measured using an adaptation of Porters spectrophotometric method in samples from a preclin. study and an observational study. In the former, excretion of 250-400 mg PA polymer equivalent/100 g feces was observed during supplementation and the day after, together with a significant association (p < 0.05) between PA intake and the excretion of both intact PAs and some PA metabolites, i.e., (+)-catechin, (-)-epicatechin and syringic acid. No relationship between intake and excretion was found in the observational study, either for the entire group (mean excretion of 240 ± 226 mg PA polymer equivalent/100 g feces) or after stratification into tertiles of consumption. In conclusion, the spectrophotometric determination of total PA content in feces proved to be a valid compliance marker in a preclin. study, but it was not associated with PA intake in free-living subjects. The potential of total PA excretion in observational studies, determined in fecal samples collected the day before dietary recall or in several fecal samples from the same subject, remains to be elucidated, as does a complete validation of the method proposed here. The experimental process involved the reaction of 3-Hydroxyphenylacetic acid(cas: 621-37-4).Safety of 3-Hydroxyphenylacetic acid

The Article related to proanthocyanidin content feces intake biomarker, metabolism, observational study, polyphenols, preclinical study, Food and Feed Chemistry: Analysis and other aspects.Safety of 3-Hydroxyphenylacetic acid

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On December 31, 2020, DeJong, Amy E.; Hartel, Richard W. published an article.Synthetic Route of 585-88-6 The title of the article was Quantification of γ-sorbitol crystal growth rate and solubility in the presence of mannitol and maltitol. And the article contained the following:

In many confectionery systems, an understanding of crystallization behavior is essential for proper control of product texture. While this knowledge is well developed in sucrose-based systems, there is little information on controlling crystallization in sugar-free systems, such as those formulated with sorbitol. By leveraging such advances in time domain-NMR (TD-NMR) methodol., the impact of mannitol and maltitol on modulating sorbitol crystal growth in sugar-free systems. Binary and ternary systems of sorbitol mixed with mannitol, maltitol, or a mixture thereof were evaluated at total impurity addition levels of 10% and 20%. Polyol mixtures were dissolved in water, evaporated to 10% moisture, and mixed with γ sorbitol seed crystals to create a sugar-free fondant. Fondants were crystallized at 25°C, and crystal content was measured using TD-NMR over time. Crystal content increased rapidly at the start but quickly tapered off to a final asymptote indicating phase equilibrium In all systems, the addition of impurities decreased the extent and rate of sorbitol crystallization, with mannitol having the greatest impact on rate. When both mannitol and maltitol were present as impurities, the rate of crystallization was reduced to a greater extent. At the highest level of mannitol, the final crystal content increased, presumably because mannitol also crystallized Controlling sorbitol crystallization in the presence of impurities is a key to controlling quality in certain confections. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Synthetic Route of 585-88-6

The Article related to mannitol maltitol gamma sorbitol crystal growth solubility, td-nmr, crystallization, impurities, kinetics, polyol, sorbitol, Food and Feed Chemistry: Analysis and other aspects.Synthetic Route of 585-88-6

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On June 30, 2022, Zhang, Yuandi; Xu, Jingguo; Ding, Fang; Deng, Wanyu; Wang, Xi; Xue, Yansong; Chen, Xiaoxue; Han, Bei-Zhong published an article.Related Products of 473-81-4 The title of the article was Multidimensional profiling indicates the shifts and functionality of wheat-origin microbiota during high-temperature Daqu incubation. And the article contained the following:

Wheat-origin microbiota is a critical factor in the assembly of the microbial community during high-temperature Daqu incubation. However, the succession and functional mechanisms of these microbial communities in Daqu are still unclear. This study investigated the shifts in microbiota diversity from the wheat to the end of incubation by the third generation Pacific Biosciences (PacBio) single-mol., real-time (SMRT) sequencing technol. Results indicated that Staphylococcus, Pantoea, Alternaria, and Mycosphaerella were the dominant genera of wheat-origin microbiota while Bacillus and Thermoascus were the most predominant bacterial and fungal genera of Daqu microbiota, resp. Metabolite detection revealed that volatile organic compounds (VOCs) changed obviously in different incubation stages and the 7th day to the 15th day of incubation was the critical period for the formation of VOCs. The content of non-VOCs, especially sugars, increased steeply in the first four days of incubation. The network anal. between microbes and metabolites showed that Thermoactinomyces and Staphylococcus had opposite correlations with most non-VOCs. Alternaria and Mycosphaerella had strong pos. correlations with fructose. As key functional fungal genera in wheat-origin microbiota, Mycosphaerella, Aspergillus, and Alternaria participated in multiple metabolic pathways (gluconeogenesis I, sucrose degradation III, pentose phosphate pathway, 5-aminoimidazole ribonucleotide biosynthesis I, Me ketone biosynthesis, and GDP-mannose biosynthesis) at the early stage of incubation, which played an important role in the formation of flavors and succession of microbiota. This work highlighted the shifts and functionality of wheat-origin microbiota in Daqu incubation, which can be a guideline to stabilize Daqu quality by wheat-origin microbiota control. The experimental process involved the reaction of 2,3-Dihydroxypropanoic acid(cas: 473-81-4).Related Products of 473-81-4

The Article related to multidimensional profiling wheat microbiota high temperature daqu incubation, daqu, incubation, microbiota, non-vocs, vocs, wheat, Food and Feed Chemistry: Analysis and other aspects.Related Products of 473-81-4

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On October 12, 2022, Kraszewski, Karol; Tomczyk, Ireneusz; Kalek, Marcin published an article.Formula: C14H22O The title of the article was Intermolecular enantioselective dearomatizing para-methoxylation of phenols using 2-iodoresorcinol/lactamide catalysts. And the article contained the following:

Intermol. enantioselective oxidative para-dearomatization of phenols with the addition of methanol, catalyzed by a chiral 2-iodoresorcinol/lactamide, was developed. The reaction allows for the synthesis of a broad range of 4-methoxy-2,5-cyclohexadienone products with up to 62% ee (from 2,4-disubstituted phenols in 43-62% ee; from a 3,4-disubstituted phenol in 17% ee; from 4-substituted-1-naphthols in 38-44% ee). Reported results constitute a proof of concept that the enantioselectivity in challenging intermol. dearomatization of phenols can be considerably improved in a simple way, namely, by increasing the steric bulk of the coupling partner upon replacing water with methanol. The experimental process involved the reaction of 2,4-Di-tert-butylphenol(cas: 96-76-4).Formula: C14H22O

The Article related to phenol iodoresorcinol lactamide catalyst dearomatizing enantioselective regioselective methoxylation, cyclohexadienone preparation, Alicyclic Compounds: Cyclohexanes and other aspects.Formula: C14H22O

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On January 1, 2021, Ch, Ratnasekhar; Chevallier, Olivier; McCarron, Philip; McGrath, Terence F.; Wu, Di; Nguyen Doan Duy, Le; Kapil, Arun P.; McBride, Mary; Elliott, Christopher T. published an article.Application of 96-76-4 The title of the article was Metabolomic fingerprinting of volatile organic compounds for the geographical discrimination of rice samples from China, Vietnam and India. And the article contained the following:

Rice is one of the most important cereals for human nutrition and is a basic staple food for half of the global population. The assessment of rice geog. origins in terms of its authenticity is of great interest to protect consumers from misleading information and fraud. In the present study, a head space gas chromatog. mass spectrometry (HS-GC-MS) strategy for characterizing volatile organic compounds (VOCs) profiles to distinguish rice samples from China, India and Vietnam is described. Partial Least Square Discriminant Anal. (PLS-DA) model exhibited a good discrimination (R2 = 0.98182, Q2 = 0.9722, and Accuracy = 1.0) for rice samples from China, India and Vietnam. Moreover, Data-Driven Soft Independent Modeling of Class Analogy (DD-SIMCA) and K-nearest neighbors shown good specificity 100% and accuracy 100% in identifying the origin of samples. The present study established VOC fingerprinting as a highly efficient approach to identify the geog. origin of rice. The experimental process involved the reaction of 2,4-Di-tert-butylphenol(cas: 96-76-4).Application of 96-76-4

The Article related to rice voc metabolomic fingerprinting china vietnam india, geographical origin, hs-gc–ms, metabolomics, rice, rice fraud, voc metabolome, Food and Feed Chemistry: Analysis and other aspects.Application of 96-76-4

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On October 30, 2022, Yin, Zhibin; Dong, Tao; Huang, Wenjie; Du, Mingyi; Chen, Dong; Fernie, Alisdair R.; Yi, Ganjun; Yan, Shijuan published an article.Synthetic Route of 473-81-4 The title of the article was Spatially resolved metabolomics reveals variety-specific metabolic changes in banana pulp during postharvest senescence. And the article contained the following:

Banana is one of most popular fruits globally due to health-promoting and disease-preventing effects, yet little is known about in situ metabolic changes across banana varieties. Here, we integrated gold nanoparticle (AuNP)-assisted laser desorption/ionization mass spectrometry imaging (LDI-MSI) and metabolomics to investigate the spatiotemporal distribution and levels of metabolites within Brazil and Dongguan banana pulps during postharvest senescence. Metabolomics results indicated that both postripening stages and banana varieties contribute to metabolite levels. Benefiting from improved ionization efficiency of small-mol. metabolites and less peak interference, we visualized the spatiotemporal distribution of sugars, amino acids (AAs) and monoamines within pulps using AuNP-assisted LDI-MSI for the first time, revealing that AAs and monoamines exclusively accumulated in the middle region near the seed zone. Monosaccharides and di/trisaccharides were generally distributed across entire pulps but exhibited different accumulation patterns. These findings provide a guide for breeding new varieties and improving extraction efficiency of bioactive compounds The experimental process involved the reaction of 2,3-Dihydroxypropanoic acid(cas: 473-81-4).Synthetic Route of 473-81-4

The Article related to banana pulp tryptophan glyceric acid postharvest senescence metabolomics, amino acid, banana, mass spectrometry imaging, metabolomics, monoamine, soluble sugars, Food and Feed Chemistry: Analysis and other aspects.Synthetic Route of 473-81-4

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On December 1, 2021, da Silva, Dariane Trivisiol; Smaniotto, Franciele Aline; Costa, Isabella Ferreira; Baranzelli, Julia; Muller, Aline; Somacal, Sabrina; Monteiro, Camila Sant’Anna; Vizzotto, Marcia; Rodrigues, Eliseu; Barcia, Milene Teixeira; Emanuelli, Tatiana published an article.Formula: C8H8O3 The title of the article was Natural deep eutectic solvent (NADES): A strategy to improve the bioavailability of blueberry phenolic compounds in a ready-to-use extract. And the article contained the following:

This study investigated whether a ready-to-use extract obtained using a natural deep eutectic solvent (NADES) affects the pharmacokinetic profile of blueberry phenolic compounds compared to organic solvent (SORG)-extracted compounds SORG extract was administered as an aqueous solution after solvent removal. Wistar rats received a single dose of crude extract of blueberry obtained using NADES (CE-NADES) or SORG (CE-SORG), followed by LC-DAD-MS/MS anal. of blood and cecal feces. Non-compartmental pharmacokinetic anal. revealed that CE-NADES increased the bioavailability of anthocyanins by 140% compared to CE-SORG. CE-NADES increased the stability of phenolic compounds during in vitro digestion by delaying gastric chyme neutralization. These results suggest that besides being an eco-friendly solvent for the extraction of phytochems., choline chloride:glycerol:citric acid-based NADES can be used as a ready-to-use vehicle for increasing oral absorption of bioactive compounds such as anthocyanins. The experimental process involved the reaction of 3-Hydroxyphenylacetic acid(cas: 621-37-4).Formula: C8H8O3

The Article related to blueberry phenolic compound bioavailability natural deep eutectic solvent, absorption, anthocyanins, green solvent, intestinal stability, metabolites, pharmacokinetic, Food and Feed Chemistry: Analysis and other aspects.Formula: C8H8O3

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts