Platyphylloside: Metabolism and digestibility reductionin vitro

The metabolism of platyphylloside [(5S)-5-hydroxy-1,7-bis-(4-hydroxyphenyl)-3-heptanone-5-O--d-glucopyranosidel]—known to reduce digestibility—was studiedin vitro in sheep rumen liquor. Platyphylloside is hydrolyzed to 5-hydroxy-3-platyphyllone [(5S)-5-hydroxy-1,7-bis-(4-hydroxyphenyl)-3-heptanone], which is reduced to centrolobol [1,7-bis-(4-hydroxyphenyl)-3-heptanol], via 3-platyphyllone [7-bis-(4-hydroxyphenyl)-3-heptanone]. The digestibility-reducing effect was shown to be correlated with the concentration of centrolobol.     

塑料抗氧剂国外发展近况

本文综述了塑料用抗氧剂的国外发展近况。主要对国外常用受阻酚主抗氧剂的现状、酚类抗氧剂的新品种、辅助抗氧剂亚磷酸酯的新品种、复合抗氧剂的开发情况作了较详细的介绍。     

Hydrothermal Carbonization of Biomass: Major Organic Components of the Aqueous Phase

Process waters obtained from hydrothermal carbonization (HTC) of wheat straw, a biogas digestate derived thereof, and four woody biomass feedstocks were quantified regarding the total organic carbon (TOC) and selected organic compounds. HTC runs revealed that TOC loads were largely unaffected by process severity or type of feedstock whereas the C₂–C₆ fatty acids, determined by GC, displayed clear effects of temperature and feedstock. HPLC demonstrated simultaneously the initial increase and subsequent consumption of cellulose‐derived furfural and 5‐hydroxymethylfurfural as well as the increase of the lignin‐derived 2‐methoxyphenol. 2‐Methylbenzofuran, an example for a substance potentially harmful to aquatic biota, was observed in high concentration in the HTC liquor from wheat straw‐based feedstocks.     

ATP-regulation of antioxidant properties and phenolics in litchi fruit during browning and pathogen infection process

The impact of energy level on antioxidant properties in relation to pericarp browning and loss of disease resistance of litchi fruit was investigated. Litchi fruits were vacuum-infiltrated with distiled water (control), 1 mM adenosine triphosphate (ATP) and 0.5 mM 2,4-dinitrophenol (DNP) under 75 kPa for 3 min before being inoculated with Peronophythora litchi or not. ATP-treated fruits presented higher activities of antioxidant enzymes, including catalase (CAT), superoxide dismutase (SOD) and ascorbate peroxidase (APX). Higher activities of 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, reducing power and contents of phenolic compounds were also observed in ATP-treated fruit during storage. In contrast, DNP treatment lowered the enzymes activities, scavenging ability and the contents of phenolic compounds. Higher levels of antioxidant enzymatic system and non-enzymatic system were observed in P. litchii-inoculated fruits than those in non-inoculated fruits. Application of ATP and DNP exhibited a similar change patterns and effects in inoculated fruits. When related to previously reported ATP levels, the results suggested that ATP levels could regulate the antioxidant system. Sufficient available energy is crucial for inhibiting browning and preventing the loss of disease resistance in harvested litchi fruit.     

荧光分析测定苯酚新方法研究

在0.5mol/LH2SO4介质中,Br-和Bro3-反应生成Br2。4',5'-二碘荧光素与Br2反应,使4',5'-二碘荧光素荧光猝灭,当加入苯酚时,苯酚的溴代反应使体系荧光增强,增强的荧光强度与苯酚溶液浓度在一定范围内成线性关系,由此建立了一种测定苯酚的荧光分析新体系。在pH4.0-6.0范围内,该体系激发波长,发射波长分别为520nm,545nm。苯酚浓度为1.2-55μg/L范围内呈线性关系,检测出限为1.2μg/L,本法用于苯酚的测定,选择性好,结果满意。     

Characterization and suitability of polyphenols-based formulas to replace sulfur dioxide for storage of sparkling white wine

The sparkling wine protection against air is of interest for maintaining its sensorial profile and it is achieved through the use of antioxidants while disgorging. Sulfur dioxide (SO₂) is commonly added, but its amount should be limited due to human health problems. The suitability of three polyphenols-based commercial formulas containing plant gallic and ellagic acids extracted from grape (Vitis vinifera L.) (AO1), plant ellagic acid and gum arabic (AO2), and plant gallic, ellagic acids and Saccharomyces cerevisiae cell-wall fractions (AO3) was evaluated after 7 months storage (at 15 °C and 25 °C) of disgorged sparkling white wine. The phenolic composition of these formulas was investigated through spectrophotometric measurements. Moreover, the phenols were characterized and quantified by HPLC-MS analyses. The sotolon concentration and the absorbance values at 420 nm were determined in wines. The HPLC-MS analysis showed that the formula AO1 mainly contained gallotannins, ellagic tannins and flavan-3-ols, while AO2 had high levels of flavan-3-ols and gallotannins. Flavan-3-ols were the only phenols found in AO3. The addition of these formulas increased the yellow hue. Sotolon was higher than the perception threshold in the samples with AO2 and at trace amount in the samples with both AO1 and AO3 only stored at 25 °C. The tested antioxidant formulas seemed to be less effective of SO₂ for the storage of sparkling white wine. However, the investigation of phenolics in antioxidant formulas could be helpful for the proper choice of a potential substitute of SO₂ due to increase interest in sulfur-free wine production.     

Antioxidant activity and phenolic contents of Olea europaea L. leaves sprayed with different copper formulations

Olive trees (Olea europaea L. Cv. Cobrançosa) from the northeast of Portugal were sprayed with three different copper formulations [bordeaux mixture (copper sulphate + calcium hydroxide − 20% Cu), copper hydroxide (40% Cu) and copper oxychloride (50% Cu)] to control olive fungal diseases. The residues of copper in olive leaves, harvested at different times, were evaluated by atomic absorption spectrometry. At all the collection times, treated olive leaves had significantly higher copper contents, compared to the control. The different copper amounts in pesticide formulations lowered the leaves contents in total phenols and hence their antioxidant properties. Olive leaves sprayed with copper oxychloride possessed the highest copper levels and the lowest content in phenols, which influenced its antioxidant activity (higher EC₅₀ values for reducing power, scavenging effect on DPPH radicals and inhibition of erythrocyte hemolysis). Leaves without copper residues proved to be a good natural source of antioxidants, giving values comparable to the reference compounds.     

Analytical evaluation of six monovarietal virgin olive oils from Northern Tunisia

The characterization of virgin olive oils from six Tunisian cultivars, namely Chétoui, Ain Jarboua, Jarboui, Regregui, Rekhami and Neb Jmel, grown in Nebeur (a region of the Kef) was carried out. These cultivars dominate their natural habitats, but with the exception of the Chétoui cultivar they are only scattered throughout the nation. Several analytical parameters were evaluated; these include quality index, fatty acid composition, chlorophylls, carotenoids, sterols, α‐tocopherol and phenolic compounds. Their relationship with oxidative stability was also tested. The main phenols found were tyrosol, hydroxytyrosol, the dialdehydic form of elenolic acid linked to tyrosol and hydroxytyrosol, oleuropein aglycon and pinoresinol. These phenolic compounds, the colorimetric total phenol content and o‐diphenols showed significant correlations with oxidative stability. Furthermore, most of the analytical parameters of the oils that were determined in this study were greatly influenced by genetic factors (cultivar).     

Antioxidant activity of some leafy vegetables of India: A comparative study

Eleven edible leafy vegetables of India have been analysed for their free radical-scavenging activity in different systems of assay, e.g. DPPH radical-scavenging activity, superoxide radical-scavenging activity in riboflavin/light/NBT system, hydroxyl radical-scavenging activity, and inhibition of lipid peroxidation induced by FeSO₄ in egg yolk. Total antioxidant activity was measured, based on the reduction of Mo(VI) to Mo(V) by the extract and subsequent formation of green phosphate/Mo(V) complex at acid pH. The extracts were found to have different levels of antioxidant properties in the systems tested. Considering all the activities, it can be said that Ipomoea reptans has good activity amongst the eleven plant materials screened for their antioxidant properties. Lowest activity was found in Nyctanthes arbortristis. Many flavonoids and related polyphenols contribute significantly to the total antioxidant activity of many fruits and vegetables. However, there was no correlation between antioxidant activity and total phenol/flavonoid content.