Search results for "PHENOLS"

Studies on proton acceptor ability of SOx-containing compounds

1995

Abstract IR spectra, dipole moments and molar Kerr constants of complexes of phenols with compounds containing SO x groups were studied to establish the structure of the complexes and the parameters characterizing the proton acceptor capability of these compounds. ( μ H , Δ ( mK ), log K and δ 0 ). It has been suggested that the new parameter Δ ( mK ) — the structural additive difference of the molar Kerr constant — makes it possible to determine changes of polarity and polarizability of the systems during complex formation.

Studies on the proton acceptor ability of phosphoryl compounds

1996

Abstract Dipole moments and molar Kerr constants of complexes of phenols with phosphoryl compounds were studied to establish the structure of complexes and parameters characterizing the proton acceptor ability of these compounds. The structures of these complexes and parameters ( μ H , Δ ( mk ) S , log K and δ 0 ) were established. It has been suggested that a new parameter Δ ( mK ) S — structural additive difference of the molar Kerr constant — makes it possible to determine changes of polarity and polarizability of the systems during complex formation.

New acetophenone glucosides isolated from extracts of Helichrysum italicum with antiinflammatory activity.

2001

Three new acetophenone glucosides (4-6), three known aglycons (1-3), and a benzo-gamma-pyrone glucoside (7) were isolated from the CH(2)Cl(2), EtOAc, and BuOH extracts from the aerial parts of Helichrysum italicum. All the compounds tested showed antiinflammatory activity in a 12-O-tetradecanoylphorbol 13-acetate (TPA)-induced mouse ear edema test, and the ID(50) value of compound 2, the most active compound, was determined.

Polyphenols in kombucha: Metabolomic analysis of biotransformations during fermentation

2022

Kombucha is a non-alcoholic beverage made of sugared tea that is transformed by a symbiotic consortium of yeasts and bacteria. This beverage is increasingly produced at industrial scale, but its quality standards remain to be defined. Metabolomics analysis was carried out using FT-ICR-MS (Fourier Transform-Ion Cyclotron Resonance-Mass Spectrometry) to understand the chemical transformations induced by the production phases and the type of tea on the non-volatile compounds of kombucha.

Polyphenols in kombucha: impact of infusion time on extraction and investigation of their behavior during "fermentation"

2022

Kombucha is a non-alcoholic beverage made of sugared tea that is transformed by a symbiotic consortium of yeasts and bacteria. Polyphenols are expected to be responsible of several health benefits attributed to kombucha consumption, among other metabolites. Evidence point at an enhancement of tea polyphenol bioactivity during kombucha elaboration. This study investigated the impact of tea infusion time and of kombucha "fermentation", on the tea polyphenols and the color. Most of the present experiments have been carried out during a 3 rd year Bachelor training by Shane Fennell from Carlow Institute of Technology (Ireland).

Quantitative determination of octylphenol, nonylphenol, alkylphenol ethoxylates and alcohol ethoxylates by pressurized liquid extraction and liquid c…

2007

6 páginas, 1 figura, 2 tablas.

Characterization of the laccase-mediated oligomerization of 4-hydroxybenzoic acid

2016

Modifying inert poly(ethersulfone) membranes using laccase has proven to be an environmentally benign and easily applicable process to alter the membrane's surface properties. By this method phenolic acid monomers such as 4-hydroxybenzoic acid are grafted from the membrane surface to make it anti-fouling. In order to enhance the anti-fouling capabilities even further it is important to study the molecular details of this reaction. However, the nature of the products of laccase modification, either on a surface or in solution, has been studied only poorly. In this paper we report the formation of C3–C3′, C3–O and C1–C3′ linked dimers as the first products of the solution-phase laccase-mediat…

2015

Polyphenolic compounds affect the color, odor and taste of numerous food products of plant origin. In addition to the visual and gustatory properties, they serve as radical scavengers and have antioxidant effects. Polyphenols, especially resveratrol in red wine, have gained increasing scientific and public interest due to their presumptive beneficial impact on human health. Enzymatic oxidation of phenolic compounds takes place under the influence of polyphenol oxidases (PPO), including tyrosinase and laccase. Several studies have demonstrated the radical scavenger effect of plants, food products and individual polyphenols in vitro, but, apart from resveratrol, such impact has not been prove…

Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols

2020

ABSTRACT The present work was developed to select lactic acid bacteria (LAB) to be used as starter cultures in functional cheese production. The indigenous milk LAB populations were isolated from fermented raw ewes’ milks (four bulks) added with 0.5 mg/mL of nine polyphenols commonly found in winery by-products. After 48 h of fermentation, all milks were characterized by an increase of LAB levels of about 3–4 Log cycles. All different colonies were purified and characterized for the main physiological and biochemical traits and then differentiated genetically at strain level and identified. Ten species belonging to the LAB genera Lactobacillus, Streptococcus, Enterococcus, Leuconostoc and L…

Lanthanide complexation with CMPO and CMPO-calix[4]arenes in solution: spectrophotometric and electrospray mass spectrometric approaches.

2007

The binding of lanthanide(III) cations with organophosphorous ligands like CMPO and related calix[4]arene-based derivatives have been investigated using two experimental methods. The stability constants of the lanthanum, europium and ytterbium complexes were first determined in methanol by UV absorption spectrophotometry in the presence of nitrate or chloride anions. The results showed that the stoichiometry and the stability of the complexes formed depend on the position of the CMPO moieties either on the wide or the narrow rim of the calixarene scaffold, the nature of the medium, the conformational mobility of the ligands. Complexation of lanthanum was also followed by ESI-mass spectromet…