Category: 121-79-9

Mascellani, Anna published the artcile¹H NMR chemometric models for classification of Czech wine type and variety, SDS of cas: 121-79-9, the publication is Food Chemistry (2021), 127852, database is CAplus and MEDLINE.

A set of 917 wines of Czech origin were analyzed using NMR spectroscopy (NMR) with the aim of building and evaluating multivariate statistical models and machine learning methods for the classification of 6 types based on color and residual sugar content, 13 wine grape varieties and 4 locations based on 1H NMR spectra. The predictive models afforded greater than 93% correctness for classifying dry and medium dry, medium, and sweet white wines and dry red wines. The trained Random Forest (RF) model classified Pinot noir with 96% correctness, Blaufrankisch 96%, Riesling 92%, Cabernet Sauvignon 77%, Chardonnay 76%, Gewurtztraminer 60%, Hibernal 60%, Gruner Veltliner 52%, Pinot gris 48%, Sauvignon Blanc 45%, and Palava 40%. Pinot blanc and Chardonnay, varieties that are often mistakenly interchanged, were discriminated with 71% correctness. The findings support chemometrics as a tool for predicting important features in wine, particularly for quality assessment and fraud detection.

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, SDS of cas: 121-79-9.

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

Abedi, Abdol-Samad published the artcileApplication of thermal ultrasound-assisted liquid-liquid micro-extraction coupled with HPLC-UV for rapid determination of synthetic phenolic antioxidants in edible oils, Application In Synthesis of 121-79-9, the publication is Journal of the American Oil Chemists’ Society (2021), 98(10), 969-978, database is CAplus.

A simple, fast, and reliable liquid-liquid micro-extraction (LLME) method assisted by thermal ultrasound approach was developed for simultaneous determination of synthetic phenolic antioxidants (SPAs) in edible oils by high-performance liquid chromatog. equipped with UV detector (HPLC-UV). The synthetic antioxidants were Pr gallate (PG), butylated hydroxyanisole (BHA), tert-butylhydroquinone (TBHQ), and butylated hydroxyltoluene (BHT). The best extraction conditions were observed were methanol/acetonitrile (1:1, volume/volume) as the solvent, ultrasound at 4 min, and a temperature of 40°C. The linearity of the calibration curves for the optimum conditions were R² > 0.989 for all of the SPAs in a range from 1-200μ g ml^-1. Relative standard deviation (RSD%) for five anal. was in range of 2.83% to 4.21%. Limit of detection (LOD) and limit of quantification (LOQ) were obtained in range of 0.012-0.06 and 0.04-0.2μ g g^-1, resp. With regard to recovery, a range of 91%-116% was calculated for the spiked edible oils.

Journal of the American Oil Chemists’ Society 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

Zhuang, Yuanhong published the artcilePreparation of functionalized pectin through acylation with alkyl gallates: Experiments coupled with density functional theory, COA of Formula: C10H12O5, the publication is International Journal of Biological Macromolecules (2022), 278-285, database is CAplus and MEDLINE.

The covalent grafting of alkyl gallates onto pectin using a lipase-catalyzed reaction in a tetrahydrofuran/aqueous medium process acylated pectin mols. with excellent antioxidant and antibacterial properties. The alkyl gallates including Me, Et, and Pr gallates were enzymically grafted onto pectin mol., in order to study the effect of alkyl gallates on the functional modification of pectin. The grafting mechanism was analyzed by UV-visible spectrum (UV-Vis), Fourier transform IR spectrum (FTIR), proton NMR (¹HNMR), and d. functional theory (DFT). Results suggested that lipase grafted 4-OH of alkyl gallate onto pectin by catalyzing esterification in organic/aqueous solution, and the grafting rate was affected by the length of alkyl chain of the gallates mol. In vitro experiments, the acylated pectins exhibited stronger antioxidant activity in the DPPH test and β-carotene bleaching test and were found to have obvious antimicrobial performance against Escherichia coli and Staphylococcus aureus.

International Journal of Biological Macromolecules 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 C6H10O7, COA of Formula: C10H12O5.

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

Shen, Yan published the artcileEffects of gallic acid alkyl esters and their combinations with other antioxidants on oxidative stability of DHA algae oil, Computed Properties of 121-79-9, the publication is Food Research International (2021), 110280, database is CAplus and MEDLINE.

The most effective composite antioxidants for DHA algae oil were optimized by combining the selected gallic acid (GA) alkyl ester with other commonly used antioxidants. Results of Rancimat induction time, peroxide value, thiobarbituric acid-reactive substances, and free radical generation indicated that octyl gallate (OG) was the best one in DHA algae oil among GA alkyl esters with various chain lengths. Therefore, OG was used to combine other antioxidants (antioxidant of bamboo leaves, rosemary extract, tea polyphenols, tea polyphenol palmitate (TPP), ascorbyl palmitate, vitamin E, phytic acid and phospholipid) for further improving the oxidative stability of DHA algae oil. The combination of OG + TPP showed the best antioxidant effect among the composite antioxidants of two and three components. Through optimization of mixture ratio, the combination of 53.20 mg/kg OG + 360 mg/kg TPP demonstrated the best antioxidant capacity, which prolonged the shelf life of DHA algae oil by 4.24 folds.

Food Research International 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 C14H10O4S2, Computed Properties of 121-79-9.

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

Yaghoobi, Mehrdad published the artcileAutomatic Cocrystal Detection by Raman Spectral Deconvolution-Based Novelty Analysis, Related Products of esters-buliding-blocks, the publication is Analytical Chemistry (Washington, DC, United States) (2021), 93(43), 14375-14382, database is CAplus and MEDLINE.

Cocrystals are important mol. adducts that have many advantages as a means of modifying the physicochem. properties of active pharmaceutical ingredients, including taste masking and improved solubility, bioavailability, and stability. As a result, the discovery of new cocrystals is of great interest to com. drug discovery programs. Time-consuming manual anal. of the large volumes of data that emerge from large-scale cocrystal screening programs of up to 1000s of preparations poses a challenge. Raman spectroscopy has been shown to discriminate between cocrystals and phys. mixtures and is easy to automate, allowing rapid screening of large numbers of potential cocrystals, but the spectral features that encode the information are often subtle (e.g., slight changes in peak positions or intensities). We have employed an automated signal processing routine based on a sparse decomposition algorithm to speed up the data processing steps while maintaining the accuracy of a trained spectroscopist. We used our algorithm to screen 31 potential cocrystal preparations and found that through the use of a computationally generated threshold, we could achieve a clear classification of cocrystals and phys. mixtures in less than a minute, compared to several hours manually.

Analytical Chemistry (Washington, DC, United States) 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 C12H14O2, Related Products of esters-buliding-blocks.

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

Tang, Shuqin published the artcileA Cocktail of Industrial Chemicals in Lipstick and Nail Polish: Profiles and Health Implications, Recommanded Product: Propyl 3,4,5-trihydroxybenzoate, the publication is Environmental Science & Technology Letters (2021), 8(9), 760-765, database is CAplus.

Beauty products contain various industrial chems. to increase their functionality and appearance. The frequent use of beauty products may increase human exposure to industrial chems., but to date, their chem. components remain poorly characterized. Our work characterized the chem. components in lipstick and nail polish by screening for a total of 231 chems. from seven categories, including organophosphate esters (OPEs), phthalate esters (PAEs), non-PAE plasticizers, bisphenol analogs, parabens, UV stabilizers, and antioxidants. Their total concentrations ranged from 38.9 to 3810 μg/g (median of 193 μg/g) and from 18.6 to 1910 μg/g (307 μg/g) in lipstick (n = 34) and nail polish (n = 15), resp. The chem. compositions differed between lipstick and nail polish, but non-PAE plasticizers generally dominated over other groups of chems. A number of emerging plasticizers, OPEs, and UV stabilizers have rarely been reported in personal care products or environmental samples but were found at very high levels in beauty products, raising concern about their environmental release and human exposure risk. Although the employment of a hazard quotient approach suggested low health risks for exposure to industrial chems. from the use of beauty products, potential mixture effects from the chem. cocktail and occupational exposure to beauty products should not be overlooked.

Environmental Science & Technology Letters 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 C38H74Cl2N2O4, Recommanded Product: Propyl 3,4,5-trihydroxybenzoate.

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

Sridhar, Kandi published the artcileGrape skin extracts as a sustainable source of antioxidants in an oil-in-water emulsion: an alternate natural approach to synthetic antioxidants using principal component analysis, Formula: C10H12O5, the publication is International Journal of Food Science and Technology (2021), 56(4), 1937-1945, database is CAplus.

Grape (Kyoho) skin, used to retard lipid oxidation in edible oil foods, was investigated to reduce lipid oxidation in an oil-in-water (O/W) emulsion during 20 day of storage. The antioxidant efficacy of Kyoho skin extracts in O/W emulsions was determined by the measurement of secondary oxidation products. Moreover, principal component anal. (PCA) was conducted to determine similarities between emulsions treated with or without Kyoho skin extracts and standards The data revealed that Kyoho skin extracts exhibited >93% inhibition and reported a similar p-anisidine (4.30-20.71) and TBARS (6.08-11.15 mg MDA L^-1) values over the standards during 20 day of storage. PCA (PCs 1 (51.83%) and 2 (18.85%)) demonstrated a similarity in the contribution of Kyoho skin extracts over the synthetic antioxidants in O/W emulsion. Overall, these findings highlighted the possibility of using Kyoho skin extracts as natural antioxidants to decrease oxidative rancidity in foods.

International Journal of 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 C2H2N4O2, Formula: C10H12O5.

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

Santana Andrade, Julianna Karla published the artcileBioaccessibility of bioactive compounds after in vitro gastrointestinal digestion and probiotics fermentation of Brazilian fruits residues with antioxidant and antidiabetic potential, Product Details of C10H12O5, the publication is LWT–Food Science and Technology (2022), 112469, database is CAplus.

The aim of this study was to analyze the aqueous and ethanolic extracts of fruits (pomegranate, jambolan, jackfruit, physalis and bitter melon) residues regarding the assessment of α-amylase inhibition, cytotoxicity and bioaccessibility of phenolic compounds, flavonoids and antioxidants after the in vitro gastrointestinal digestion and fermentation with probiotics and phenolic compounds by UFLC-DAD. The extracts showed a high rate of α-amylase inhibition, presenting a possible antidiabetic potential. The cytotoxicity test showed good response at the tested concentrations (10, 50, 100 and 1000 μg/mL). The contents of phenolics total after digestion and the fermentation, ranged from 483 ± 4 to 9816 ± 80 mg GAE/100g. ORAC method showed a significant increase in the antioxidant activity with bioaccessibility index above 100% for most extracts, ranging from 221 ± 9 to 868 ± 34%. The bioaccessibility of the catechin, protocatechuic acid, gallic, vanillic, Pr gallate and pyrocatecol compounds has been reported firsthand for some residues. Thus, bioactive compounds present in the fruit residues can be released during gastrointestinal digestion, being good sources of natural antioxidants and with promising potential benefits for human health.

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, Product Details of C10H12O5.

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

Santana Andrade, Julianna Karla published the artcileInfluence of in vitro gastrointestinal digestion and probiotic fermentation on the bioaccessibility of gallic acid and on the antioxidant potential of Brazilian fruit residues, Synthetic Route of 121-79-9, the publication is LWT–Food Science and Technology (2022), 112436, database is CAplus.

This study aims to investigate the fruit residues of cashew apple and soursop regarding their chem. composition (sugars, carotenoids and organic acids by HPLC-DAD/RID), total phenolics, flavonoids, antioxidant capacities (ABTS, DPPH, FRAP and ORAC), inhibition of α-amylase enzyme, cytotoxicity by cell viability of fibroblast cells lines (L929). The aqueous and ethanolic extracts were submitted to simulated in vitro gastrointestinal digestion and probiotic fermentation (Lactobacillus delbrueckii, Lactobacillus jhonsoni, Lactobacillus rhamnosus and Bifidobacterium longum). The bioaccessibility of individual phenolic compounds was evaluated by UFLC-DAD system. The results revealed high bioaccessibility index for total phenolics (74.91 ± 1.10 to 475.25 ± 2.92%), flavonoids (27.86 ± 0.61 to 111.65 ± 0.94%), antioxidant capacity ORAC (131.40 ± 1.92 to 813.32 ± 21.13%). β-Carotene, citric acid, gallic acid, catechin, pyrocatechol, vanillin, quercetin, protocatechuic acid and Pr gallate were the most important compounds The extracts showed good inhibition of α-amylase, cell viability and high bioaccessibility of gallic acid compound (960.74 ± 0.00 to 1347.28 ± 51.75%). This study suggests that gastrointestinal digestion and probiotic fermentation of fruit residues increase the bioaccessibility of phenolic compounds with highly promising antioxidant potential for human health benefits.

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

Gercek, Yusuf Can published the artcileScreening of Plant Pollen Sources, Polyphenolic Compounds, Fatty Acids and Antioxidant/Antimicrobial Activity from Bee Pollen, SDS of cas: 121-79-9, the publication is Molecules (2022), 27(1), 117, database is CAplus and MEDLINE.

In this study, the botanical origin, total flavonoid and phenolic content, antioxidant activity, phenolic profile and fatty acid composition of mixed bee pollen loads collected in Bayburt, Turkey, were determined In addition to these assays, antibacterial activity of bee-collected pollen extract (BCPE) against a variety of food-borne pathogenic bacteria was determined in vitro. Pollen loads were classified into five botanical families based on their color: Asteraceae, Fabaceae, Campanulaceae, Cistaceae and Rosaceae. Total flavonoid, total phenolic, CUPRAC and CERAC concentrations were 173.52 mg GAE/g, 79.21 mg QE/g, 85.59 mg Trolox/g and 118.13 mg Trolox/g, resp. Twenty-three phenolic compounds were scanned in bee pollen extract by LC-MS/MS, with rutin being the most abundant. Cis-4,7,10,13,16,19 docosahexaenoic acid was the predominant fatty acid, followed by cis-11-eicosenoic acid, palmitic acid, and alfa linolenic acid. In addition, the agar well diffusion (AWD) and micro-broth dilution methods were used to determine of the antibacterial activity of the BCPE sample. MIC values were observed to vary between 2.5-5 mg/mL for Gram-pos. bacteria and 5-10 mg/mL for Gram-neg. bacteria. These findings indicate that bee pollen could be a potential source of antioxidants and antimicrobials.

Molecules 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