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Phenolic Components, Antioxidant Activity, and Mineral Analysis of Capparis Spinosa L
Vol. 12(47), pp. 6643-6649, 20 November, 2013 DOI: 10.5897/AJB2013.13241 ISSN 1684-5315 ©2013 Academic Journals African Journal of Biotechnology http://www.academicjournals.org/AJB Full Length Research Paper Phenolic components, antioxidant activity, and mineral analysis of Capparis spinosa L Rezzan Aliyazicioglu1*, Ozan Emre Eyupoglu2, Huseyin Sahin2, Oktay Yildiz3, Nimet Baltas4 1Department of Biochemistry, Faculty of Pharmacy, Karadeniz Technical University, 61080 Trabzon, Turkey. 2Department of Chemistry, Faculty of Science, Karadeniz Technical University, 61080 Trabzon, Turkey. 3Maçka Vocational School, Karadeniz Technical University, 61080 Trabzon, Turkey. 4Department of Chemistry, Faculty of Science, Recep Tayyip Erdoğan University, 53100 Rize, Turkey. Accepted 10 October, 2013 In addition to being consumed as food, caper (Capparis spinosa L.) fruits are also used in folk medicine to treat inflammatory disorders, such as rheumatism. C. spinosa L. is rich in phenolic compounds, making it increasingly popular because of its components’ potential benefits to human health. We analyzed a number of individual phenolic compounds and investigated in vitro biological activities of C. spinosa L. Sixteen phenolic constituents were identified using reverse phase-high performance liquid chromatography (RP-HPLC). Total phenolic compounds (TPCs), ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were used as determinants of antioxidant capacity. C. spinosa L. exhibited strong antioxidant activity and contained high levels of antioxidant compounds. Gentisic, sinapic and benzoic acid were detected in C. spinosa L. No gallic acid, proto-catechuic acid, proto-catechuic aldehyde, chlorogenic acid, p-OH benzoic acid, vanillic acid, caffeic acid, syringic acid, vanillin, syringaldehyde, p-coumaric acid, ferulic acid or rosmarinic acid were identified. -
Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods
Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods Edited by Remedios Castro-Mejías and Enrique Durán-Guerrero Printed Edition of the Special Issue Published in Foods www.mdpi.com/journal/foods Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods Editors Remedios Castro-Mej´ıas Enrique Dur´an-Guerrero MDPI Basel Beijing Wuhan Barcelona Belgrade Manchester Tokyo Cluj Tianjin • • • • • • • • • Editors Remedios Castro-Mej´ıas Enrique Duran-Guerrero´ Analytical Chemistry Analytical Chemistry Universidad de Cadiz´ Department Puerto Real University of Cadiz Spain Puerto Real Spain Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Foods (ISSN 2304-8158) (available at: www.mdpi.com/journal/foods/special issues/Recent Developments Identification Genuine Odor- Taste-Active Compounds Foods). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Volume Number, Page Range. ISBN 978-3-0365-1668-4 (Hbk) ISBN 978-3-0365-1667-7 (PDF) © 2021 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. -
Survey of Renewable Chemicals Produced from Lignocellulosic Biomass During Ionic Liquid Pretreatment
Lawrence Berkeley National Laboratory Recent Work Title Survey of renewable chemicals produced from lignocellulosic biomass during ionic liquid pretreatment. Permalink https://escholarship.org/uc/item/71d9d3rw Journal Biotechnology for biofuels, 6(1) ISSN 1754-6834 Authors Varanasi, Patanjali Singh, Priyanka Auer, Manfred et al. Publication Date 2013-01-28 DOI 10.1186/1754-6834-6-14 Peer reviewed eScholarship.org Powered by the California Digital Library University of California Varanasi et al. Biotechnology for Biofuels 2013, 6:14 http://www.biotechnologyforbiofuels.com/content/6/1/14 RESEARCH Open Access Survey of renewable chemicals produced from lignocellulosic biomass during ionic liquid pretreatment Patanjali Varanasi1,2, Priyanka Singh1, Manfred Auer1, Paul D Adams1, Blake A Simmons1,2 and Seema Singh1,2* Abstract Background: Lignin is often overlooked in the valorization of lignocellulosic biomass, but lignin-based materials and chemicals represent potential value-added products for biorefineries that could significantly improve the economics of a biorefinery. Fluctuating crude oil prices and changing fuel specifications are some of the driving factors to develop new technologies that could be used to convert polymeric lignin into low molecular weight lignin and or monomeric aromatic feedstocks to assist in the displacement of the current products associated with the conversion of a whole barrel of oil. We present an approach to produce these chemicals based on the selective breakdown of lignin during ionic liquid pretreatment. Results: The lignin breakdown products generated are found to be dependent on the starting biomass, and significant levels were generated on dissolution at 160°C for 6 hrs. Guaiacol was produced on dissolution of biomass and technical lignins. -
Redalyc.Determination of Gallic Acid in Commercial Brandies Using High
Ciencia y Tecnología Alimentaria ISSN: 1135-8122 [email protected] Sociedad Mexicana de Nutrición y Tecnología de Alimentos México Giménez, R.; Villalón, M.; López, H.; Navarro, M.; Cabrera, C.; Olalla, M.; Quesada, J.J.; López, M.C. Determination of gallic acid in commercial brandies using high performance liquid chromatography Ciencia y Tecnología Alimentaria, vol. 3, núm. 1, diciembre, 2000, pp. 13-20 Sociedad Mexicana de Nutrición y Tecnología de Alimentos Reynosa, México Available in: http://www.redalyc.org/articulo.oa?id=72430202 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative Cienc. Tecnol. Aliment. Vol. 3, No. 1, pp. 13-20, 2000 Copyright 2000 Asociación de Licenciados en Ciencia y Tecnología de los Alimentos de Galicia (ALTAGA). ISSN 1135-8122 DETERMINATION OF GALLIC ACID IN COMMERCIAL BRANDIES USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY DETERMINACIÓN DE ÁCIDO GÁLICO EN BRANDIES COMERCIALES MEDIANTE CROMATOGRAFÍA LÍQUIDA DE ALTA EFICACIA DETERMINACIÓN DE ÁCIDO GALICO EN BRANDIES COMERCIAIS MEDIANTE CROMATOGRAFÍA LÍQUIDA DE ALTA EFICACIA Giménez, R.*; Villalón, M.; López, H.; Navarro, M.; Cabrera, C.; Olalla, M.; Quesada, J.J.; López, M.C. Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja sn. 18012 Granada (España) * Autor para la correspondencia. E-mail: [email protected] Recibido: 10 de Octubre de 2000; recibida versión revisada: 22 de Octubre de 2000; aceptado: 23 de Octubre de 2000 Received: 10 October 2000; revised version received: 22 October 2000; accepted: 23 October 2000 Abstract One of the components presents in oak wood is gallic acid, which brandies extract during their aging process. -
Enhancement of Chemical Products in Bio-Crude-Oil from Lignocellulosic Residues – Effects of Biomass Type, Temperature, Pre-Treatment and Catalysts
Enhancement of Chemical Products in Bio-Crude-Oil from Lignocellulosic Residues – Effects of Biomass Type, Temperature, Pre-treatment and Catalysts. Dissertation Zur Erlangung des Doktorgrades vorgelegt von Akeem Mayowa Azeez Hamburg 2011 Universität Hamburg Fakultät für Mathematik Informatik und Naturwissenschaften Zentrum für Holzwirtschaft ii I hereby declare that this research work was carried out by me, Azeez Mayowa Akeem, at the University of Hamburg (Institute of Wood Science) in collaboration with Wood Chemistry/Chemical Technology Unit of Johann-Heinrich von Thünen Institute, Hamburg, between April 2008 and March 2011. And that all experiments and analyses herein reported were carried out at the Wood Chemistry/Chemical Technology Unit of Johann-Heinrich von Thünen Institute, Bergedorf, Hamburg. Supervisors: PD Dr. habil Juergen Odermatt Dr. rer. nat. Dipl.-Holzwirt Dietrich Meier (vTi, Hamburg) Prof. Dr. Ing. Thomas Willner (Hamburg University of Applied Science) iii Acknowledgement My special thanks goes to Dr. Dietrich Meier for supervising this work and his persistent words of encouragement. The unwavering support, trust and useful suggestions from my official supervisor, in person of Dr. Jürgen Odermatt, are greatly appreciated. I am equally grateful to Prof. Ing. Thomas Willner, who is instrumental to my sojourn to Hamburg and at the same time offered to co-supervise this research. The trio have contributed immensely to the successful completion of this program with enriched ideas, thorough supervision coupled with love. Their charming disposition is worthy of emulation. I will ever remain grateful. My interaction in the course of this work was unrestricted in all units within the Institute, largely due to open arms and affections of all workers. -
Characterizing and Predicting the Antimicrobial Properties of Lignin Derivatives
University of Kentucky UKnowledge Theses and Dissertations--Biosystems and Agricultural Engineering Biosystems and Agricultural Engineering 2020 CHARACTERIZING AND PREDICTING THE ANTIMICROBIAL PROPERTIES OF LIGNIN DERIVATIVES Ryan Kalinoski University of Kentucky, [email protected] Author ORCID Identifier: https://orcid.org/0000-0001-8774-275X Digital Object Identifier: https://doi.org/10.13023/etd.2020.455 Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation Kalinoski, Ryan, "CHARACTERIZING AND PREDICTING THE ANTIMICROBIAL PROPERTIES OF LIGNIN DERIVATIVES" (2020). Theses and Dissertations--Biosystems and Agricultural Engineering. 76. https://uknowledge.uky.edu/bae_etds/76 This Doctoral Dissertation is brought to you for free and open access by the Biosystems and Agricultural Engineering at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Biosystems and Agricultural Engineering by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known. -
Sinapic Acid and Its Derivatives As Medicine in Oxidative Stress-Induced Diseases and Aging
Hindawi Publishing Corporation Oxidative Medicine and Cellular Longevity Volume 2016, Article ID 3571614, 10 pages http://dx.doi.org/10.1155/2016/3571614 Review Article Sinapic Acid and Its Derivatives as Medicine in Oxidative Stress-Induced Diseases and Aging Chunye Chen Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400030, China Correspondence should be addressed to Chunye Chen; [email protected] Received 29 October 2014; Revised 2 January 2015; Accepted 12 January 2015 Academic Editor: Mat´ıas Mosqueira Copyright © 2016 Chunye Chen. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Sinapic acid (3,5-dimethoxy-4-hydroxycinnamic acid) is an orally bioavailable phytochemical, extensively found in spices, citrus and berry fruits, vegetables, cereals, and oilseed crops and is known to exhibit antioxidant, anti-inflammatory, anticancer, antimutagenic, antiglycemic, neuroprotective, and antibacterial activities. The literature reveals that sinapic acid is a bioactive phenolic acid and has the potential to attenuate various chemically induced toxicities. This minireview is an effort to summarize the available literature about pharmacokinetic, therapeutic, and protective potential of this versatile molecule in health related areas. 1. Introduction Sinapicacidexistsinbothfreeandesterform;some esters are sinapoyl esters, sinapine (sinapoylcholine), and As a result of metabolic processes, there is continuous pro- sinapoyl malate [8, 9]. Sinapic acid is a phytochemical found duction of reactive oxygen species (ROS), such as hydroxyl in various edible plants such as spices, citrus and berry fruits, radicals [1], in human body. -
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products Edited by Enrique Durán-Guerrero and Remedios Castro-Mejías Printed Edition of the Special Issue Published in Foods www.mdpi.com/journal/foods Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products Editors Enrique Dur´an-Guerrero Remedios Castro-Mej´ıas MDPI Basel Beijing Wuhan Barcelona Belgrade Manchester Tokyo Cluj Tianjin • • • • • • • • • Editors Enrique Duran-Guerrero´ Remedios Castro-Mej´ıas University of Cadiz´ University of Cadiz´ Spain Spain Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Foods (ISSN 2304-8158) (available at: https://www.mdpi.com/journal/foods/special issues/Wine Aroma). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Volume Number, Page Range. ISBN 978-3-0365-0000-0 (Hbk) ISBN 978-3-0365-0000-0 (PDF) © 2021 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. -
Enabling Microbial Syringol Conversion Through Structure-Guided Protein Engineering
Enabling microbial syringol conversion through structure-guided protein engineering Melodie M. Machovinaa,1, Sam J. B. Mallinsonb,1, Brandon C. Knottc,1, Alexander W. Meyersd,1, Marc Garcia-Borràse,1, Lintao Buc, Japheth E. Gadod,f, April Olivera, Graham P. Schmidtc, Daniel J. Hinchenb, Michael F. Crowleyc, Christopher W. Johnsond, Ellen L. Neidleg, Christina M. Paynef, Kendall N. Houke,2, Gregg T. Beckhamd,h,2, John E. McGeehanb,2, and Jennifer L. DuBoisa,2 aDepartment of Chemistry and Biochemistry, Montana State University, Bozeman, MT 59717; bCentre for Enzyme Innovation, School of Biological Sciences, Institute of Biological and Biomedical Sciences, University of Portsmouth, Portsmouth PO1 2UP, United Kingdom; cBiosciences Center, National Renewable Energy Laboratory, Golden, CO 80401; dNational Bioenergy Center, National Renewable Energy Laboratory, Golden, CO 80401; eDepartment of Chemistry and Biochemistry, University of California, Los Angeles, CA 90095; fDepartment of Chemical Engineering, University of Kentucky, Lexington, KY 40506; gDepartment of Microbiology, University of Georgia, Athens, GA 30602; and hCenter for Bioenergy Innovation, Oak Ridge National Laboratory, Oak Ridge, TN 37830 Contributed by Kendall N. Houk, May 11, 2019 (sent for review November 26, 2018; reviewed by Lindsay D. Eltis, Erika A. Taylor, and Binju Wang) Microbial conversion of aromatic compounds is an emerging and interest (7–12) and essential for economical lignocellulose con- promising strategy for valorization of the plant biopolymer lignin. version (11, 13, 14). A critical and often rate-limiting reaction in aromatic catabolism is In most plants, lignin comprises primarily coniferyl (G) and O-aryl-demethylation of the abundant aromatic methoxy groups sinapyl (S) alcohol monomers, which have one methoxy group in lignin to form diols, which enables subsequent oxidative aro- and two methoxy groups on the aryl ring, respectively. -
Heliyon 6 (2020) E05586
Heliyon 6 (2020) e05586 Contents lists available at ScienceDirect Heliyon journal homepage: www.cell.com/heliyon Research article Lignin-derived phenolic compounds in cachaça aged in new barrels made from two oak species Mariana C. Castro, Aline M. Bortoletto, Giovanni C. Silvello, Andre R. Alcarde * Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de Sao~ Paulo, Av. Padua Dias 11, CP 9, 13418-900, Piracicaba, SP, Brazil ARTICLE INFO ABSTRACT Keywords: Aging cachaça in wooden barrels is essential to improve its quality. The level of maturation of distillates can be Food analysis determined based on the contents of aging-marker phenolic compounds extracted from the lignin of the wooden Food technology barrel. This study aimed to characterize the aging process of cachaça by analyzing the mechanism of lignin Sugarcane spirit degradation during its maturation in new barrels made from two oak species, European (Quercus petraea) and Aging American (Quercus alba), for up to 60 months. Evaluation was based on the analyses of cinnamic aldehydes Oak species Lignin (sinapaldehyde and coniferaldehyde), benzoic aldehydes (syringaldehyde and vanillin), and benzoic acids Phenolic compounds (syringic and vanillic acids) using high-performance liquid chromatography. Oak species had a significant effect on all the studied phenolic compounds. Higher contents of all the identified phenolic compounds were found in cachaça aged in barrels made from American oak. The total contents of benzoic acids (vanillic and syringic acids) can be considered for predicting the level of maturation of cachaça aged in barrels made from both oak species. Based on the composition of maturation-related congeners, it is likely that for cachaça each year of aging in new oak barrels corresponds to approximately 5 years of aging for spirits in general commercialized worldwide. -
A Kinetic Approach in the Evaluation of Radical-Scavenging Efficiency Of
molecules Article A Kinetic Approach in the Evaluation of Radical-Scavenging Efficiency of Sinapic Acid and Its Derivatives Neda Ni´ciforovi´c 1, Tomaž Polak 1, Damjan Makuc 2, Nataša Poklar Ulrih 1 and Helena Abramoviˇc 1,* 1 Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia; [email protected] (N.N.); [email protected] (T.P.); [email protected] (N.P.U.) 2 Slovenian NMR Centre, National Institute of Chemistry, SI-1001 Ljubljana, Slovenia; [email protected] * Correspondence: [email protected]; Tel.: +386-1-320-37-82; Fax: +386-1-256-62-96 Academic Editor: Derek J. McPhee Received: 19 January 2017; Accepted: 22 February 2017; Published: 28 February 2017 Abstract: A kinetic approach was used to determine the radical scavenging activities of sinapic acid and its derivatives: sinapine, 4-vinylsyringol, syringic acid, syringaldehyde, and ethyl, propyl and butyl sinapate. The responses were expressed as rates of 2,2-diphenyl-1-picrylhydrazyl radical · ·− (DPPH ) scavenging (RS), superoxide radical (O2 ) scavenging (RFF), and β-carotene bleaching in the emulsion system (RB). For RS and RB, the esters of sinapic acid showed the highest responses while, for RFF, this was seen for syringic acid. The effectiveness of the selected compounds for scavenging these free radicals was also determined at a fixed endpoint. The early response parameters were demonstrated to be good discriminators in assessing differences for antioxidants with comparable fixed endpoint activity. The primary feature that ranks the kinetic data and the endpoint determinations is interpreted in terms of the mechanisms of the reactions involved in each of the assays conducted. -
Eco-Friendly Extraction of Sinapine from Residues of Mustard Production Amandine Flourat, Gaëlle Willig, Andreia Teixeira, Florent Allais
Eco-Friendly Extraction of Sinapine From Residues of Mustard Production Amandine Flourat, Gaëlle Willig, Andreia Teixeira, Florent Allais To cite this version: Amandine Flourat, Gaëlle Willig, Andreia Teixeira, Florent Allais. Eco-Friendly Extraction of Sinap- ine From Residues of Mustard Production. Frontiers in Sustainable Food Systems, Frontiers Media, 2019, 3, 10.3389/fsufs.2019.00012. hal-02400663 HAL Id: hal-02400663 https://hal.archives-ouvertes.fr/hal-02400663 Submitted on 9 Dec 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. ORIGINAL RESEARCH published: 04 March 2019 doi: 10.3389/fsufs.2019.00012 Eco-Friendly Extraction of Sinapine From Residues of Mustard Production Amandine L. Flourat*, Gaëlle Willig, Andreia R. S. Teixeira and Florent Allais* URD Agro-Biotechnologies Industrielles, CEBB, AgroParisTech, Pomacle, France In this study, our efforts were focused on the optimization of phenolic compounds—mainly sinapine—extraction from residues of industrial mustard production. A preliminary work was conducted to discuss the way data from Folin-Ciocalteu analytical method are reported and exploited in the literature, and to determine whether methanol can be replaced by ethanol as extracting solvent. As this first question had found a positive answer, an optimization of the extraction process on crude and pretreated industrial residue was achieved using a Response Surface Methodology (RSM).