3D supramolecular network constructed by intermolecular interactions in mixed ligand complex of zinc

New complex [Zn(quin-2-c)₂(Him)₂] (quin-2-c = quinoline-2-carboxylate ion, Him = imidazole) was synthesized by self assembly and its structure was determined by X-ray analysis. The compound crystallizes in P21/c space group. Four independent molecules of complex are present in the structure. Strong hydrogen bonds create three different 1D chains which are collected in two different layers. The alternately packed layers form the 3D supramolecular structure. The interchain and interlayer contacts are of the C–HO, ππ and C–Hπ type. The influence of strong hydrogen bond on the vibrational characteristics of the monodentately coordinated carboxylate group in zinc complexes with quin-2-c ion is discussed.     

Surface activity of mixtures of oxyethylated methyl dodecanoate and sodium dodecylbenzenesulfonate

Surface and interfacial tension and detergency of mixtures containing oxyethylated methyl dodecanoate and sodium dodecylbenzenesulfonate were determined. Synergism in the surface tension reduction was not observed. The competition for adsorption at the air/water interface between oxyethylated methyl dodecanoate and sodium dodecylbenzenesulfonate depended on the considered surface tension, the weight ratio of surfactants in the aqueous phase, and the hydrophile-lipophile balance of the nonionic surfactant. Generally, coverage of the interface with oxyethylated methyl dodecanoate increased when surface tension decreased. Nonionics were the dominant species at the interface in the important region of surface activity, i.e., for surface tensions below 40 mN m⁻¹. The mole fraction of the hydrophobic nonionic at the interface was higher than the contribution of hydrophilic oxyethylates. An increase of the surfactant ratio in the bulk phase affects the interfacial ratio of surfactants in the same way. The lowest interfacial tension (1.5 mN m⁻¹) at the hexadecane/water interface was observed for oxyethylated methyl dodecanoate having an average degree of oxyethylation equal to 8 and 10. Nearly 5 min was needed to achieve equilibrium value. Mixtures with sodium dodecylbenzenesulfonate decreased the interfacial tension somewhat less efficiently but the equilibrium was rapidly established. The standard washing powders containing oxyethylated methyl dodecanoates exhibited washing ability similar to that obtained for the powder with traditional alcohol oxyethylate.     

Structural,physical and antibacterial properties of pristine and Ag+ doped fluoroapatite nanomaterials

Calcium phosphate ceramics, owing to their resemblance to bone structure, are widely used for different biomedical applications. However, such a specific bone-structure pattern is making those materials susceptible to colonisation by pathogenic bacteria. This work presents results of the study on physical characterisation and microbiological assessment of biocide properties of modified man-made fluor- and hydroxyapatites. The structures and physical properties were characterised by a diffuse reflectance spectra, FTIR, Raman spectroscopy, TEM and Zeta-potential analyses. The bactericidal properties were assessed with Staphylococcus aureus, the main pathogenic species responsible for implant-associated infections. It was found that manufactured materials had structures typical for the biological (bone) apatites. Doping with silver has not changed their morphology. Results from the assays have confirmed that built-in silver substantially increased their biocidal properties, thus Ag-doped fluorapatite is a promising new resistant biomaterial with great bactericidal effect that potentially could be applied in tissue engineering, or dentistry.     

Synthetic Cis-Jasmone Exposure Induces Wheat and Barley Volatiles that Repel the Pest Cereal Leaf Beetle, Oulema melanopus L.

The plant semiochemical cis-jasmone primes/induces plant resistance that deters herbivores and attracts natural enemies. We studied the induction of volatile organic compounds (VOCs) in winter wheat and spring barley after exposure of plants to three synthetic cis-jasmone doses (50 μl of 1, 100, and 1?×?10⁴ ng μl^?1) and durations of exposure (1, 3, and 6 h). Cereal leaf beetle, Oulema melanopus, adult behavioral responses were examined in a Y-tube olfactometer to cis-jasmone induced plant VOC bouquets and to two synthetic blends of VOCs (3 green leaf volatiles (GLVs); 4 terpenes?+?indole). In both cereals, eight VOCs [(Z)-3-hexanal, (Z)-3-hexanol, (Z)-3-hexanyl acetate, (Z)-β-ocimene, linalool, β-caryophyllene, (E)-ß–farnesene, and indole] were induced 100- to 1000-fold after cis-jasmone exposure. The degree of induction in both cereals was usually positively and linearly associated with increasing exposure dose and duration. However, VOC emission rate was only ~2-fold greater from plants exposed to the highest vs. lowest cis-jasmone exposure doses (1?×?10⁴ difference) or durations (6-fold difference). Male and female O. melanopus were deterred by both cereal VOC bouquets after plant exposure to the high cis-jasmone dose (1?×?10⁴ ng μl^?1), while females were also deterred after plant exposure to the low dose (1 ng μl^?1) but attracted to unexposed plant VOC bouquets. Both O. melanopus sexes were repelled by terpene/indole and GLV blends at two concentrations (25 ng?·?min^?1; 125 ng?·?min^?1), but attracted to the lowest dose (1 ng?·?min^?1) of a GLV blend. It is possible that the biologically relevant low cis-jasmone dose has ecological activity and potential for inducing field crop VOCs to deter O. melanopus.     

White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits

BACKGROUND: Grapes are one of the world's staple fruit crops, with about 80% of the yield being utilised for winemaking. Since grape by‐products still contain large amounts of secondary metabolites, uses other than as fertilisers might be appropriate. In this study, white grape pomace (WGP) was incorporated in wheat flour at levels of 10, 20 and 30% (w/w) to investigate its influence on rheological, nutraceutical, physical and sensory properties. RESULTS: Farinograph characteristics of dough with different levels of WGP showed a decrease in water absorption from 56.4% (0% WGP) to 45.9% (30% WGP). Addition of WGP reduced hardness and caused a deterioration in brightness and yellowness of all enriched samples. The smallest addition of WGP (10%) caused an approximately 88% increase in total dietary fibre content as compared with the control. The content of phenolic compounds increased from 0.11 mg g^?1 with 0% WGP to 1.07 mg g^?1 with 30% WGP. The most stable phenols were as follows: γ‐resorcylic acid < gallic acid < tyrosol < catechin < isovanilic acid. An assay of radical‐scavenging activity showed that WGP addition greatly enhanced the antioxidant properties of biscuits. Acceptable biscuits were obtained when incorporating 10% WGP. CONCLUSION: WGP might be utilised for the novel formulation of biscuits as an alternative source of dietary fibre and phenols. Copyright © 2012 Society of Chemical Industry     

Linear polyesters products of interfacial polycondensation of bis(4-hydroxyphenyl)ether with some aliphatic acid dichlorides

New polyesters were obtained by interfacial polycondensation of bis(4-hydroxyphenyl)ether with succinyl, adipolyl, suberoyl, or sebacoyl chlorides. To define the optimal conditions of the process, the polyesters of diol and adipoyl or sebacoyl chlorides were chosen as a model system. Yield for all reaction products and reduced viscosity were found. The following factors were studied: organic phase, contribution of catalyst, concentration and molar ratio of reagents, rate of addition of acid chloride, temperature of reaction and concentration of hydrochloride acceptor. The structure of all polyesters was determined by means of elementary analysis, infrared spectra, and X-ray. Initial decomposition and initial intensive decomposition temperatures were defined by the curves of thermogravimetric analysis. Thermal and electrical properties of polyesters from diol and adipoyl or sebacoyl chlorides were studied. The molecular weights for these polymers were also determined by gel chromatography.     

Electrochemical Determination of Ascorbigen in Sauerkrauts

Ascorbigen (ABG), 2-C-(indol-3-yl)methyl-α-l-xylo-hex-3-ulofuranosono-1,4-lactone, was synthesised and its structure and purity was confirmed by means of ¹H NMR and ¹³ C NMR spectra and HPLC-PDA, respectively. The electrochemical behaviour of ABG was studied by cyclic voltammetry (CV) method for pH within the range of 3.0–7.0 and further characterisation was performed by differential pulse voltammetry (DPV) at pH 5.0. Voltammetric studies of ABG at glassy carbon electrode showed one irreversible oxidation peak (centred at E _p = 0.950 V for pH 5.0). The anodic peak current potential related to the irreversible oxidation of ABG was shifted towards more positive potentials with decreasing pH values. The linear response between concentration of ABG within the range of 0.08–0.75 mM and recorded current was observed. The DPV method was shown to be more sensitive when compared to the CV method. ABG showed a significant reducing activity provided by CV, whilst the antioxidant activity of ABG against O₂^−• was negligible. Electrochemical behaviour of ABG standard was applied successfully for the quantification of natural ABG in sauerkrauts by DPV and HPLC-CoulArray methods. Based on the developed analytical methods, ABG content increased during natural fermentation of cabbage at 0.5% and 1.5% NaCl levels, and results were comparable with those found in the literature.     

The effects of thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) essential oils on Brochothrix thermosphacta and on the shelf life of beef packaged in high-oxygen modified atmosphere

The objective of the study was to determine the Minimal Inhibitory Concentration (MIC) of thyme (29.4% thymol, 21.6% p-cymene) and rosemary essential oils (27.6% 1,8-cineole, 13.5% limonene, 13.0% β-pinene) against Brochothrix thermosphacta and to establish the feasibility of their use as components of modified atmosphere during beef refrigerated storage. The minimum inhibitory concentration (MIC) of thyme oil against B. thermosphacta is 0.05% and that of rosemary oil 0.5%. The MIC values are independent on strain and temperature of growth, however the bactericidal effects are strain dependent. The addition of any of oil at a concentration equal to 2MIC to the modified atmosphere (80% O₂/20% CO₂) does not significantly influence the microbial quality of meat. At the same time, such a concentration of the essential oils was considerably detrimental to the organoleptic factors.     

Antioxidative and Anti-Glycation Activity of Buckwheat Hull Tea Infusion

The utilization of buckwheat hull for the preparation of buckwheat hull tea was addressed in this study. The total phenolics content, flavonoids profile, antioxidant capacity, and anti-glycation activity of buckwheat hull tea were compared to those of green tea. The buckwheat hull contained rutin, quercetin, and C-glucoflavones; however, the total phenolic content was significantly lower in comparison to green tea leaves. Rutin and vitexin were the main flavonoids found in buckwheat hull tea. The buckwheat hull tea showed lower antioxidant capacity and inhibitory activity against the formation of fluorescent advanced glycation end products as compared to green tea.     

Pepsin Digestibility and Antioxidant Activity of Egg White Protein in Model Systems with Green Coffee Extract

Model systems of egg white protein and green coffee extract were dry heated at 110 or 180^oC for up to 1 h to investigate the extent of interactions between coffee polyphenols and a protein of high nutritional significance. Saccharose, starch, sunflower oil, and ferrous ions were also applied to the model mixtures. In heated and control systems amino acid profiles, in vitro pepsin digestibility, color, and antioxidant properties were analyzed. Among heated samples, high protein nutritional value was obtained in the system containing 3% of green coffee extract, while the least favorable conditions for maintaining protein high nutritional value were observed in system of protein, saccharose, starch, and sunflower oil without addition of coffee polyphenols. The samples of high protein nutritional value were also characterized by high antioxidant activity.