Category: 121-79-9

Du, Xuyang published the artcileMolecular design directs self-assembly of DPP polycatenars into 2D and 3D complex nanostructures, Application of Propyl 3,4,5-trihydroxybenzoate, the publication is Journal of Molecular Liquids (2022), 118605, database is CAplus.

Novel diketopyrrolopyrrole (DPP) based polycatenars characterized with a long π-conjugated rigid calamitic core, different side groups (t-Boc, H or PEO) at the lactam N atoms of the central DPP core and terminal hydrophobic paraffinic chains were prepared via Sonogashira coupling reaction as key steps. The influence of different side groups, different links and the length of terminal alkyl chains on the properties of these DPP derivatives was discussed. Such DPP polycaternars can self-assemble into bicontinuous cubic phase (Cub_v/Ia3d) and hexagonal columnar phase (Col_hex) in their pure states, as well as organogels in solution UV and PL spectra investigation reveals that these compounds can display broad and strong absorption in the region of 275-650 nm and can emit in the NIR region (650-850 nm) with low energy gap (1.94 ev), meanwhile ICT effects have been detected between such DPP polycaternars and C70, indicating the potential application of these compounds in solar cell.

Journal of Molecular Liquids published new progress about 121-79-9. 121-79-9 belongs to esters-buliding-blocks, auxiliary class Natural product, name is Propyl 3,4,5-trihydroxybenzoate, and the molecular formula is C10H12O5, Application of Propyl 3,4,5-trihydroxybenzoate.

Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics

Lu, Yongling published the artcileInhibitory Activity on the Formation of Reactive Carbonyl Species in Edible Oil by Synthetic Polyphenol Antioxidants, Recommanded Product: Propyl 3,4,5-trihydroxybenzoate, the publication is Journal of Agricultural and Food Chemistry (2021), 69(32), 9025-9033, database is CAplus and MEDLINE.

Food lipids play an important role in food quality, and their attributes contribute to texture, flavor, and nutrition. However, high-temperature processing leads to lipid peroxidation, degradation, and the formation of reactive carbonyl species (RCS), such as acrolein (ACR), glyoxal (GO), and methylglyoxal (MGO). We investigated the changes in the peroxidation value (POV), Rancimat induction time, formation and total amount of RCS, and inhibitory effects of synthetic polyphenol antioxidants on ACR/GO/MGO in plant oils during heating processing through an accelerated oxidation test using Rancimat. With increasing temperature and heating time, the amounts of ACR, GO, and MGO in oil increased and the level of ACR was about several times higher than that of GO and MGO. We also found that some amounts of ACR, GO, and MGO were produced at the initial stage before reaching the peak value of POV, even before oil oxidative rancidity, and the common antioxidant Bu hydroxyanisole (BHA)/butylated hydroxytoluene (BHT) could not remove them once they were generated. This is first time to purify PG-ACR-MGO and elucidate the structure based on anal. of their high resolution mass spectrometry and ¹H, ¹³C, and two-dimensional NMR. We further found that PG rather than BHT and BHA efficiently trapped ACR, OG, and MGO to form adducts in oil and roasted beef burgers with corn oil. Addnl., after incubation at 80°C, the trapping order of PG was as follows: ACR, MGO, and GO, and the adduct of PG-ACR was formed within 1 min; after 10 min, PG-MGO was generated; and three adducts formed at 15 min. However, PG could not trap ACR, GO, or MGO to form adducts at room temperature This study provided novel knowledge to advance our understanding of the ability of synthetic polyphenol antioxidants to scavenge RCS simultaneously, such as ACR, MGO, and GO. Our findings demonstrated that PG, as an inhibitor of RCS, is suitable for medium- and high-temperature food processing but not for normal-temperature storage.

Journal of Agricultural and Food Chemistry published new progress about 121-79-9. 121-79-9 belongs to esters-buliding-blocks, auxiliary class Natural product, name is Propyl 3,4,5-trihydroxybenzoate, and the molecular formula is C10H12O5, Recommanded Product: Propyl 3,4,5-trihydroxybenzoate.

Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics

Garcia, Caroline A. published the artcileEffects of crude protein and sodium intake on water turnover in cats fed extruded diets, SDS of cas: 121-79-9, the publication is Journal of Animal Physiology and Animal Nutrition (2021), 105(S2), 95-105, database is CAplus and MEDLINE.

The comprehension of strategies to increase urine production may be important, especially in kibble diets to prevent urolithiasis in cats. The effects of increasing amounts of crude protein (CP) and sodium on the water turnover of cats were evaluated using the water balance (WB) method and the deuterium dilution technique. The study followed a randomized block design, with three blocks of eight cats, two cats per food type in each block, and six cats per food. Four extruded diets with different amounts of CP and sodium were evaluated (on DM basis): 28% CP and 0.58% sodium; 39% CP and 0.64% sodium; 52% CP and 0.76% sodium; and 64% CP and 0.87% sodium. Cats were individually housed in cages for 8 days to measure WB, urea excretion, and faecal and urine characteristics. Deuterium oxide was used to evaluate water turnover, and during the period cats were housed in a collective cattery. The data were analyzed by an F test, and the means were compared by polynomial contrasts. The level of significance was set at 0.05. The methods were compared by Pearson correlation, and Bland and Altman anal. The increase in the CP content elevated linearly the renal excretion of urea (p < .001), and, together with the higher sodium intake, elevated the renal solute load, which resulted in a linear increase in urine production and water intake (p < .01). The urine d., metabolic water, and faecal and insensible water losses did not differ (p > .05). The water flux increased linearly when using the deuterium method (p < .001), but the obtained values were 20.85 ± 11.11 mL/cat/day higher than those verified using the WB method (p = .001). Higher CP and sodium amounts in dry diets increased the urine production and water consumption of cats, and this can be explored as a possible option to increase urination.

Journal of Animal Physiology and Animal Nutrition published new progress about 121-79-9. 121-79-9 belongs to esters-buliding-blocks, auxiliary class Natural product, name is Propyl 3,4,5-trihydroxybenzoate, and the molecular formula is C10H12O5, SDS of cas: 121-79-9.

Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics

Zhao, Man-Tong published the artcileGallic acid and its alkyl esters emerge as effective antioxidants against lipid oxidation during hot air drying process of Ostrea talienwhanensis, Safety of Propyl 3,4,5-trihydroxybenzoate, the publication is LWT–Food Science and Technology (2021), 110551, database is CAplus.

The antioxidant efficiency of gallic acid (GA) and its alkyl esters including Me gallate (MG), Et gallate (EG), Pr gallate (PG), Bu gallate (BG), octyl gallate (OG), lauryl gallate (LG), hexadecyl gallate (HG), and octadecyl gallate (SG) in oyster tissue during hot-air drying process was investigated. Results indicated that GA and its alkyl esters all could effectively retard lipid oxidation in oyster tissue according to peroxide value (POV), thiobarbituric acid reactive substances (TBARS) and free radical intensity. The antioxidant effects increased with the alkyl chain length until OG, thereafter, it gradually decreased. The POV of the OG treated oysters post 10 h of drying was 66.26, 68.90, 77.86, 92.61, 89.45, 70.79, 68.96 and 62.70%, resp., of those treated by GA, MG, EG, PG, BG, LG, HG and SG. The corresponding values for TBARS were 68.72, 76.59, 77.88, 84.32, 86.23, 68.31, 81.24, 77.36%, while 41.19, 58.62, 62.83, 64.49, 69.60, 61.44, 60.05 and 72.61% for free radical intensity. Pearson correlation anal. showed a pos. correlation between the antioxidant effects and the concentrations of the polyphenol compounds in oyster tissue. This report will provide the basic data for selection of suitable antioxidants to improve the oxidation stability of seafood during thermal processing.

LWT–Food Science and Technology published new progress about 121-79-9. 121-79-9 belongs to esters-buliding-blocks, auxiliary class Natural product, name is Propyl 3,4,5-trihydroxybenzoate, and the molecular formula is C6H8O4, Safety of Propyl 3,4,5-trihydroxybenzoate.

Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics

Wang, Xuan published the artcileSelf-polishing antifouling coatings based on benzamide derivatives containing capsaicin, Name: Propyl 3,4,5-trihydroxybenzoate, the publication is Marine Pollution Bulletin (2022), 113844, database is CAplus and MEDLINE.

In this study, N-hydroxymethylbenzamide was alkylated with various aromatic compounds to obtain five novel benzamide derivatives containing capsaicin (BDCC), and the BDCC were incorporated into coatings as auxiliary agents. The relationships between properties and structures were discussed based on exptl. and theor. results. The theor. results showed the optimized configurations of BDCC and confirmed that the benzene ring, phenolic hydroxyl, ester and amide groups were active sites. Exptl. results indicated that the antimicrobial and antifouling effects of compounds b1, b2 and b3 were better than those of chlorothalonil, their MIC and MBC values were no more than 64 and 512 μg·mL^-1, and their test panels were covered only with small amounts of dirt and biofilms; they worked well as green antifouling additives. The exptl. and theor. results showed that BDCC and BDCC antifouling coatings were effective and eco-friendly.

Marine Pollution Bulletin published new progress about 121-79-9. 121-79-9 belongs to esters-buliding-blocks, auxiliary class Natural product, name is Propyl 3,4,5-trihydroxybenzoate, and the molecular formula is C6H8O3, Name: Propyl 3,4,5-trihydroxybenzoate.

Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics

Luan, Xuezhu published the artcileExperimental study on toughening of porous cordierite ceramic prepared by particle-stabilized emulsions, Name: Propyl 3,4,5-trihydroxybenzoate, the publication is Materials Today Communications (2022), 103674, database is CAplus.

The majority of work has focused on the toughening of porous cordierite ceramics (PCC), which has a uniform and homogeneous porous structure prepared by the particle-stabilized emulsions after sintering at ∼1300°C for 2 h. The particle sizes of raw materials were adjusted to 20 nm to ensure that all samples maintained the same porous structure, which prevented crack propagation from separating PCC’s bending strength increased by up to ∼214% at ∼4 wt% ZrO₂ content, which absorb energy to improve fracture toughness. The addition of mullite fibers created new intermol. forces between colloidal particles and filler parameters, which played a neg. impact on the stability of the micelle shape, resulting in unsuccessful foaming and toughening. Rod-shaped cordierite crystals with a large aspect ratio were formed on the inner wall of PCC with 3 wt% AlF₃ and created a short network in situ, which improved the bending strength of the tensile structure by strengthening crack deflection and crack bridging.

Materials Today Communications published new progress about 121-79-9. 121-79-9 belongs to esters-buliding-blocks, auxiliary class Natural product, name is Propyl 3,4,5-trihydroxybenzoate, and the molecular formula is C10H12O5, Name: Propyl 3,4,5-trihydroxybenzoate.

Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics

Ding, Huina published the artcileEffect of microbial community structures and metabolite profile on greenhouse gas emissions in rice varieties, Application In Synthesis of 121-79-9, the publication is Environmental Pollution (Oxford, United Kingdom) (2022), 119365, database is CAplus and MEDLINE.

Rice paddy fields are major sources of atm. methane (CH4) and nitrous oxide (N2O). Rice variety is an important factor affecting CH4 and N2O emissions. However, the interactive effects of rice metabolites and microorganisms on CH4 and N2O emissions in paddy fields are not clearly understood. In this study, a high greenhouse gas-emitting cultivar (YL 6) and a low greenhouse gas-emitting cultivar (YY 1540) were used as exptl. materials. Metabolomics was used to examine the roots, root exudates, and bulk soil metabolites. High-throughput sequencing was used to determine the microbial community composition YY 1540 had more secondary metabolites (flavonoids and isoflavonoids) in root exudates than YL 6. It was enriched with the uncultured members of the families Gemmatimonadanceae and Rhizobiales_Incertae_Sedis in bulk soil, and genera Burkholderia-Caballeronia-Paraburkholderia, Magnetospirillum, Aeromonas, and Anaeromyxobacter in roots, contributing to increased expression of pmoA and nosZ genes and reducing CH4 and N2O emissions. YL 6 roots and root exudates contained higher contents of carbohydrates [e.g., 6-O- acetylarbutin and 2-(3- hydroxyphenyl) ethanol 1-glucoside] than those of YY 1540. They were enriched with genera RBG-16-58-14 in bulk soil and Exiguobacterium, and uncultured member of the Kineosporiaceae family in roots, which contributed to increased expression of mcrA, ammonia-oxidizing archaea, ammonia-oxidizing bacteria, nirS, and nirK genes and greenhouse gas emissions. In general, these results established a link between metabolites, microorganisms, microbial functional genes, and greenhouse gas emissions. The metabolites of root exudates and roots regulated CH4 and N2O emissions by influencing the microbial community composition in bulk soil and roots.

Environmental Pollution (Oxford, United Kingdom) published new progress about 121-79-9. 121-79-9 belongs to esters-buliding-blocks, auxiliary class Natural product, name is Propyl 3,4,5-trihydroxybenzoate, and the molecular formula is C10H12O5, Application In Synthesis of 121-79-9.

Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics

Le Priol, Lorine published the artcileCo-encapsulation of vegetable oils with phenolic antioxidants and evaluation of their oxidative stability under long-term storage conditions, Synthetic Route of 121-79-9, the publication is LWT–Food Science and Technology (2021), 111033, database is CAplus.

The aim of this study is to evaluate the feasibility of edible oils co-encapsulation with antioxidants in a natural protein matrix obtained using the spray-drying method, and to demonstrate the long-term stability of microparticles. Sunflower and flaxseed oils were encapsulated in pea protein isolate (PP) with a hydrophilic antioxidant, Pr gallate (PG), and a lipophilic antioxidant, α-tocopherol (α-T). Samples with encapsulated oil and the corresponding unencapsulated oil were then stored at 25°C for up to 10 mo (300 days) to monitor the long-term oxidative stability. The results demonstrated that microencapsulation, the addition of antioxidants, as well as the nature of the oil all affected the oxidative stability of oils. The addition of PG made it possible the increase in oil stability during the total storage period, whereas α-T had a pro-oxidant effect and induced the decrease in oil resistivity to oxidation The pos. effect of PG was more pronounced for short storage times (t < 100 days). Flaxseed oil, which is more sensitive to oxidation, showed slower oxidation kinetic after encapsulation compared to sunflower oil. The proposed encapsulation method may be an efficient approach for enhancing oxidative stability of edible oils for functional food powders.

LWT–Food Science and Technology published new progress about 121-79-9. 121-79-9 belongs to esters-buliding-blocks, auxiliary class Natural product, name is Propyl 3,4,5-trihydroxybenzoate, and the molecular formula is C10H12O5, Synthetic Route of 121-79-9.

Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics

Ockun, Mehmet Ali published the artcileComparative evaluation of phenolic profile and antioxidant activity of new sweet cherry (Prunus avium L.) genotypes in Turkey, Formula: C10H12O5, the publication is Phytochemical Analysis (2022), 33(4), 564-576, database is CAplus and MEDLINE.

Sweet cherry (Prunus avium L.), one of the most consumed fruits in the world, is rich in phenolic and especially anthocyanin content. The aim of this study was to evaluate the phenolic properties of 11 different sweet cherry genotypes collected from Giresun, Turkey. Total phenol, flavonoid, anthocyanin and antioxidant properties were observed spectrophotometrically in three different extraction (conventional, microwave-assisted and ultrasound-assisted) processes. Major phenolic, anthocyanin and antioxidant structures were visually assessed by high-performance thin layer chromatog. (HPTLC). Various phenolics in its structure were determined by liquid chromatog.-tandem mass spectrometry (LC-MS/MS). T2 and E5 genotypes had the highest content in terms of total phenol, flavonoid, anthocyanin and antioxidant activity. In HPTLC, cherry samples contained high levels of chlorogenic acid, neochlorogenic acid, p-coumaroylquinic acid, rutin and cyanidin-3 rutinoside. Among the phenolics examined in the LC-MS/MS method, the major compounds in the structure of cherry were found to be chlorogenic acid, rutin and catechin. The T2 genotype had higher phenolics than the other cherry samples (chlorogenic acid 19.3 mg/100 g; catechin; 3.8 mg/100 g; rutin 33.1 mg/100 g). As a result, T2 and E5 genotypes had higher phenolic and antioxidant activity compared to other genotypes and com. cultivars. It can be said that the antioxidant contents of these genotypes are due to the high anthocyanin amount in their structures. In addition, T2 genotype contained more major phenolics than other cherries. In the next stage, it is recommended to carry out studies on the cultivation of these two varieties.

Phytochemical Analysis published new progress about 121-79-9. 121-79-9 belongs to esters-buliding-blocks, auxiliary class Natural product, name is Propyl 3,4,5-trihydroxybenzoate, and the molecular formula is C10H12O5, Formula: C10H12O5.

Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics

Bayram, Nesrin Ecem published the artcilePhenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin – similarities and differences, SDS of cas: 121-79-9, the publication is Arabian Journal of Chemistry (2021), 14(3), 103004, database is CAplus.

In this study, the chem. profile of bee pollen (BP) and bee bread (BB) samples collected from the same beehive were analyzed by LC-MS/MS (liquid chromatog. technique coupled with tandem mass spectrometry), providing the identification of 23 phenolic compounds and 42 free amino acids (FAAs). Rutin was the phenolic compound with the highest rate of occurrence in both BP and BB samples. However, concentrations of protocatechuic acid, 2,5-dihydroxybenzoic acid and kaempferol compounds were significantly higher in BB samples than in BP samples from the same hive probably as result of microbial activity and glycosides degradation The obtained data revealed that the phenolic profiles of the samples differ not only by the type of a product but also by region. Among FAAs proline was the predominant compound in all the analyzed BP and BB samples followed by L-asparagine (BP samples) and L-aspartic acid (BP and BB samples). A high content of proline can be used as a parameter of sample freshness. Also, Principal Component Anal. (PCA) and Cluster anal. proved the possibility of using phlorizin as a chemotaxonomic marker for Rosaceae (Malus or Prunus genus) pollen presence in BP1 sample. In addition, amino acid profile had higher impact on BP and BB sample differentiation due to lower FAAs content in BB samples probably caused by microbial activity. To the best of our knowledge, this study is the first to compare the individual phenolic compounds and free amino acids of bee pollen and bee bread samples with the same botanical origin (predominantly originated from plants belonging to the following families: Asteraceae, Fabaceae, Plantaginaceae and Rosaceae).

Arabian Journal of Chemistry published new progress about 121-79-9. 121-79-9 belongs to esters-buliding-blocks, auxiliary class Natural product, name is Propyl 3,4,5-trihydroxybenzoate, and the molecular formula is C10H12O5, SDS of cas: 121-79-9.

Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics