keyword
MENU ▼
Read by QxMD icon Read
search

Phenol

keyword
https://www.readbyqxmd.com/read/29149736/graphene-oxide-reinforced-ionic-liquid-functionalized-adsorbent-for-solid-phase-extraction-of-phenolic-acids
#1
Xiudan Hou, Xiaofeng Lu, Sheng Tang, Licheng Wang, Yong Guo
An environmental friendly sorbent of polymeric ionic liquids modified graphene oxide-grafted silica (PILs@GO@Sil) was synthesized for solid-phase extraction (SPE) of phenolic acids. The sorbent was prepared via a chemical layer-to-layer fabrication including amidation reaction, surface radical chain-transfer polymerization and in situ anion exchange. After modification with PILs, the silica surface had higher positive potential so that it would exhibit stronger electrostatic interaction for acidic compounds compared with GO@Sil...
November 12, 2017: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
https://www.readbyqxmd.com/read/29149645/xylella-fastidiosa-induces-differential-expression-of-lignification-related-genes-and-lignin-accumulation-in-tolerant-olive-trees-cv-leccino
#2
Erika Sabella, Andrea Luvisi, Alessio Aprile, Carmine Negro, Marzia Vergine, Francesca Nicolì, Antonio Miceli, Luigi De Bellis
Recently, Xylella fastidiosa was reported in Italy, associated with the "Olive Quick Decline Syndrome". The cv. Leccino exhibits an evident tolerance with a slow disease progression compared with the other cultivars. Between the mechanisms proposed to explain the putative tolerance of some hosts to X. fastidiosa diseases, lignin deposition plays an important role. Analysis of phenolic compounds in healthy and infected Leccino and Cellina di Nardò leaves showed, in the two cultivars, a reduction of hydroxytyrosol glucoside (usually associated with drought and cold stress) and, only in Leccino, an increase of quinic acid, precursor of lignin...
November 10, 2017: Journal of Plant Physiology
https://www.readbyqxmd.com/read/29148819/unveiling-structural-motions-of-a-highly-fluorescent-superphotoacid-by-locking-and-fluorinating-the-gfp-chromophore-in-solution
#3
Cheng Chen, Weimin Liu, Mikhail S Baranov, Nadezhda S Baleeva, Ilia V Yampolsky, Liangdong Zhu, Yanli Wang, Alexandra Shamir, Kyril M Solntsev, Chong Fang
Super-photoacidity involves ultrafast proton motions implicated in numerous chemical and biological processes. We used conformational locking and strategic addition of electron-withdrawing substituents to synthesize a new GFP-chromophore analog: p-HO-3,5-diF-BDI:BF2 (diF). It is highly fluorescent and exhibits excited-state proton transfer (ESPT) in various solvents, placing it among the strongest photoacids. Tunable femtosecond stimulated Raman spectroscopy with unique resonance conditions and transient absorption are complementarily employed to elucidate structural basis for super-photoacidity...
November 17, 2017: Journal of Physical Chemistry Letters
https://www.readbyqxmd.com/read/29148599/hierarchical-porous-phenolic-resin-and-its-supported-pd-catalyst-for-suzuki-miyaura-reactions-in-water-medium
#4
Gaoyang Deng, Zhonggang Wang
The motivation of this work is to build micro and mesopores within phenolic resins to extend their applications to the heterogeneous catalysis field. For this purpose, porous hyper-cross-linked phenolic resin (PFN-P) with Brunauer-Emmett-Teller (BET) surface area of 775 m(2) g(-1) is synthesized through one-step polycondensation from tri(4-formylphenyl)phosphine and 2,5-dihydroxy-1,4-benzoquinone, which simultaneously contains abundant hydroxyl and triphenylphosphine moieties in the network. The resultant palladium-coordinated Pd@PFN-P possesses hierarchical porous structure with pore sizes ranging from 1...
November 17, 2017: Macromolecular Rapid Communications
https://www.readbyqxmd.com/read/29148410/th17-gene-expression-in-psoriatic-arthritis-synovial-fluid-and-peripheral-blood-compared-to-osteoarthritis-and-cutaneous-psoriasis
#5
Fatima Abji, Remy A Pollock, Kun Liang, Vinod Chandran, Dafna D Gladman
OBJECTIVES: The IL-23/IL-17 axis is central to the pathogenesis of psoriatic arthritis (PsA). We aimed to identify Th17 signalling genes that are dysregulated in synovial fluid of PsA compared to osteoarthritis (OA) patients and to determine if differences in peripheral blood can distinguish PsA from psoriasis patients and controls. METHODS: Synovial fluid cells (SFCs) from 14 PsA and 9 OA patients were obtained and stored in TRIzol reagent. RNA was isolated by phenol-chloroform extraction and purified with RNeasy miniprep kits...
November 9, 2017: Clinical and Experimental Rheumatology
https://www.readbyqxmd.com/read/29147691/a-meta-selective-c-h-alkenylation-of-phenol-derivatives-employing-a-traceless-organosilicon-template
#6
Rui-Jie Mi, Jing Sun, Fritz E Kühn, Ming-Dong Zhou, Zhaoqing Xu
A traceless organosilicon template-directed meta-selective-C-H alkenylation of phenols was realized with good yields and high selectivities. The template was readily removable through F(-)-promoted O-Si cleavage under extremely mild conditions or recyclable through a p-TSA catalyzed process. The product was successfully applied in the preparation of a series of meta-alkenylated aromatic compounds.
November 17, 2017: Chemical Communications: Chem Comm
https://www.readbyqxmd.com/read/29147542/photocatalytic-oxidation-of-benzene-to-phenol-using-dioxygen-as-an-oxygen-source-and-water-as-an-electron-source-in-the-presence-of-a-cobalt-catalyst
#7
Ji Won Han, Jieun Jung, Yong-Min Lee, Wonwoo Nam, Shunichi Fukuzumi
Photocatalytic hydroxylation of benzene to phenol by dioxygen (O2) occurs under visible light irradiation of an O2-saturated acetonitrile solution containing [Ru(II)(Me2phen)3](2+) as a photocatalyst, [Co(III)(Cp*)(bpy)(H2O)](2+) as an efficient catalyst for both the water oxidation and benzene hydroxylation reactions, and water as an electron source in the presence of Sc(NO3)3. The present study reports the first example of photocatalytic hydroxylation of benzene with O2 and H2O, both of which are the most green reagents, under visible light irradiation to afford a high turnover number (e...
October 1, 2017: Chemical Science
https://www.readbyqxmd.com/read/29147521/formal-aromaticity-transfer-for-palladium-catalyzed-coupling-between-phenols-and-pyrrolidines-indolines
#8
Zihang Qiu, Jiang-Sheng Li, Chao-Jun Li
We herein describe a palladium-catalyzed formal aromaticity transfer coupling reaction between phenols and pyrrolidines or indolines to generate the corresponding N-cyclohexyl pyrroles or indoles. In this transformation, the aromaticity of phenols is formally passed on to the pyrrolidine or indoline units. Substituted phenols thus can serve as latent cyclohexyl equivalents for the fast construction of various N-cyclohexyl pyrroles and indoles.
October 1, 2017: Chemical Science
https://www.readbyqxmd.com/read/29146371/comparison-of-the-protective-effect-of-black-and-white-mulberry-against-ethyl-carbamate-induced-cytotoxicity-and-oxidative-damage
#9
Yuting Li, Tao Bao, Wei Chen
Increasing evidence indicates that crude extracts derived from mulberry confer protection against oxidative stress. However, the antioxidant capacity of mulberry extract among different cultivars remains elusive. The main objective of the present study was therefore to investigate the effect of black mulberry extract (BMB) and white mulberry extract (WMB) on ethyl carbamate (EC)-induced cytotoxicity and oxidative stress. This study showed that the contents of total phenolics, total flavonoids, total procyanidins, cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside and pelargonidin-3-O-glucoside of BMB were higher than that of WMB...
March 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29146365/sulfur-free-red-wines-through-the-use-of-grapevine-shoots-impact-on-the-wine-quality
#10
Rafaela Raposo, Fabio Chinnici, María José Ruiz-Moreno, Belén Puertas, Francisco J Cuevas, María Carbú, Raúl F Guerrero, Víctor Ortíz-Somovilla, José Manuel Moreno-Rojas, Emma Cantos-Villar
Following a preliminary study to determine the possibility of using a grapevine shoot extract (VIN) as a sustainable alternative to sulfur dioxide (SO2), in this study, the chromatic features, phenolic composition, and sensory analysis of wines treated with VIN at two concentrations were studied during storage in bottle for the first time. The highest differences were found in phenolic compounds after 12months of storage in bottle. The VIN wines had a low content of free anthocyanins and were high in vinyl-pyranoanthocyanins, and B-type vitisins...
March 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29146363/vortex-assisted-deep-eutectic-solvent-des-emulsification-liquid-liquid-microextraction-of-trace-curcumin-in-food-and-herbal-tea-samples
#11
Funda Aydin, Erkan Yilmaz, Mustafa Soylak
We developed a new microextraction method for separation and preconcentration of curcumin using deep eutectic solvent known as green solvent. Deep eutectic solvent (DES) formed by mixing of choline chloride and phenol was used as an extraction solvent in microextraction study to extract the curcumin at pH 4.0. The curcumin concentration in enriched DES phase was analyzed by UV-Visible spectrophotometer. The effect of parameters such as pH, mol ratio of DES composition, volume of DES, volume of tetrahydrofuran (THF) and sample volume were examined...
March 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29146358/the-effect-of-microwave-roasting-on-bioactive-compounds-antioxidant-activity-and-fatty-acid-composition-of-apricot-kernel-and-oils
#12
Fahad Al Juhaimi, Mehmet Musa Özcan, Kashif Ghafoor, Elfadıl E Babiker
In this study, the effect of microwave (360W, 540W and 720W) oven roasting on oil yields, phenolic compounds, antioxidant activity, and fatty acid composition of some apricot kernel and oils was investigated. While total phenol contents of control group of apricot kernels change between 54.41mgGAE/100g (Soğancıoğlu) and 59.61mgGAE/100g (Hasanbey), total phenol contents of kernel samples roasted in 720W were determined between 27.41mgGAE/100g (Çataloğlu) and 34.52mgGAE/100g (Soğancıoğlu). Roasting process in microwave at 720W caused the reduction of some phenolic compounds of apricot kernels...
March 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29146357/effects-of-exogenous-application-of-cppu-naa-and-ga4-7-on-parthenocarpy-and-fruit-quality-in-cucumber-cucumis-sativus-l
#13
Chunlu Qian, Nannan Ren, Jingye Wang, Qiang Xu, Xuehao Chen, Xiaohua Qi
In protected vegetable fields, plant growth regulators are often used to improve cucumber fruit growth. However, the effects of plant growth regulators on the appearance and nutritional quality of cucumber (Cucumis sativus L.) remain largely unknown. In the present study, 100 mg/L N-(2-chloro-4-pyridyl)-N'-phenylurea (CPPU), naphthaleneacetic acid (NAA) or gibberellin A4+A7 (GA4+7) was applied to the female cucumber flowers 1 day before anthesis and at anthesis. The CPPU, NAA and GA4+7 treatments resulted in parthenocarpic fruits with similar weights, sizes and shapes as the pollinated fruits...
March 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29146352/anti-inflammatory-properties-of-edible-mushrooms-a-review
#14
REVIEW
Bożena Muszyńska, Agata Grzywacz-Kisielewska, Katarzyna Kała, Joanna Gdula-Argasińska
Mushrooms have been used extensively, owing to their nutritional and medicinal value, for thousands of years. Modern research confirms the therapeutic effect of traditionally used species. Inflammation is a natural response of the immune system to damaging factors, e.g. physical, chemical and pathogenic. Deficiencies of antioxidants, vitamins, and microelements, as well as physiological processes, such as aging, can affect the body's ability to resolve inflammation. Mushrooms are rich in anti-inflammatory components, such as polysaccharides, phenolic and indolic compounds, mycosteroids, fatty acids, carotenoids, vitamins, and biometals...
March 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29146350/emerging-approach-for-analytical-characterization-and-geographical-classification-of-moroccan-and-french-honeys-by-means-of-a-voltammetric-electronic-tongue
#15
Nadia El Alami El Hassani, Khalid Tahri, Eduard Llobet, Benachir Bouchikhi, Abdelhamid Errachid, Nadia Zine, Nezha El Bari
Moroccan and French honeys from different geographical areas were classified and characterized by applying a voltammetric electronic tongue (VE-tongue) coupled to analytical methods. The studied parameters include color intensity, free lactonic and total acidity, proteins, phenols, hydroxymethylfurfural content (HMF), sucrose, reducing and total sugars. The geographical classification of different honeys was developed through three-pattern recognition techniques: principal component analysis (PCA), support vector machines (SVMs) and hierarchical cluster analysis (HCA)...
March 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29146345/effect-of-high-pressure-processing-on-colour-phytochemical-contents-and-antioxidant-activities-of-purple-waxy-corn-zea-mays-l-var-ceratina-kernels
#16
Kawinchaya Saikaew, Kamol Lertrat, Mutita Meenune, Ratchada Tangwongchai
High-pressure processing (HPP) at 250-700 MPa for 30-45 min affects the colour parameters, phytochemical contents and antioxidant activities of purple waxy corn kernels (p < 0.05). The higher pressure-level, the lower L(∗), a(∗), b(∗), C(∗) and h(o) (p < 0.05). However, pressure-treated kernels at 700 MPa showed a similar colour profile to steam-treated kernels. HPP caused a loss in the total phenolic, flavonoid, and anthocyanin contents and antioxidant activities. The pressure-treated kernels had a higher phytochemical content than the steam-treated kernels...
March 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29146330/assessment-of-the-nitrogen-fertilization-effect-on-bioactive-compounds-of-frozen-fresh-and-dried-samples-of-stevia-rebaudiana-bertoni
#17
Marisa R Barroso, Natália Martins, Lillian Barros, Amilcar L Antonio, M Ângelo Rodrigues, Maria João Sousa, Celestino Santos-Buelga, Isabel C F R Ferreira
The present study aims to assess the effect of different nitrogen (N) rates on the chemical composition and antioxidant properties of stevia frozen fresh and dried leaves, and to define the best growing conditions to maximize the levels of bioactive compounds. In general, processing affects more significantly the tocopherol and sugar contents than N fertilization. The most abundant sugars were xylose, arabinose + fructose and sucrose, presenting dried samples with higher contents than frozen fresh ones, while the latter better retained tocopherols than dry samples...
March 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29146328/fried-potatoes-impact-of-prolonged-frying-in-monounsaturated-oils
#18
Carla S P Santos, Lucía Molina-Garcia, Sara C Cunha, Susana Casal
Fresh potatoes were intermittently deep-fried up to recommended limits (175°C, 8h/day, 28h) in extra-virgin olive oil (EVOO), peanut oil (PO) and canola oil (CO), and compared for diverse chemical components and sensorial attributes, aiming to quantify the impact of prolonged frying on potatoes nutrients, and the potential alterations resulting from the use of different monounsaturated-rich oils. Independently of oil type, its degradation promotes time-dependent losses of important potato nutrients, as vitamin C...
March 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29146327/effect-of-postharvest-spray-of-apple-polyphenols-on-the-quality-of-fresh-cut-red-pitaya-fruit-during-shelf-life
#19
Panhui Fan, Donald J Huber, Zihan Su, Meijiao Hu, Zhaoyin Gao, Min Li, Xuequn Shi, Zhengke Zhang
Fresh-cut (FC) red pitaya fruit were treated with 5ga.i.l(-1) apple polyphenols (APP) and then stored at 20°C for up to 4days to evaluate the effects on attributes. Results showed that FC pitaya fruit with APP treatment showed greater colour retention, delayed softening, reduced loss of soluble solids content, titratable acidity, betacyanin and total phenolics compared with untreated FC fruit. APP treatment also maintained antioxidant activity, as indicated by higher DPPH radical-scavenging activity and reducing power compared with untreated FC pitaya fruit...
March 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29146318/aroma-release-in-the-oral-cavity-after-wine-intake-is-influenced-by-wine-matrix-composition
#20
Adelaida Esteban-Fernández, Carolina Muñoz-González, Ana Jiménez-Girón, María Pérez-Jiménez, María Ángeles Pozo-Bayón
The aim of this study has been to investigate if wine matrix composition might influence the interaction between odorants and oral mucosa in the oral cavity during a "wine intake-like" situation. Aroma released after exposing the oral cavity of three individuals to different wines (n=12) previously spiked with six target aromas was followed by an -in vivo intra-oral SPME approach. Results showed a significant effect of wine matrix composition on the intra-oral aroma release of certain odorants. Among the wine matrix parameters, phenolic compounds showed the largest impact...
March 15, 2018: Food Chemistry
keyword
keyword
99875
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"