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1. Correction to: Preparation and properties of a coniferin enantiomer

Author:
Maeda, Haruka; Tsuyama, Taku; Takabe, Keiji; Kamitakahara, Hiroshi; Takano, Toshiyuki
Source:
Journal of wood science 2020 v.66 no.1 pp. 15
ISSN:
1435-0211
Subject:
phenolic compounds,   etc   ; enantiomers; wood;     Show all 3 Subjects
Abstract:
... In the original publication of the article, the letter “L” in the section headings was published incorrectly as “l”. It should appear as “L” throughout the article. ...
DOI:
10.1186/s10086-020-01861-8

2. Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures

Author:
Li, Si-Yu; Zhao, Pei-Ru; Ling, Meng-Qi; Qi, Meng-Yao; García-Estévez, Ignacio; Escribano-Bailón, María Teresa; Chen, Xin-Jun; Shi, Ying; Duan, Chang-Qing
Source:
Food research international 2020 v.130 pp. 108885
ISSN:
0963-9969
Subject:
phenolic compounds,   etc   ; anthocyanins; color; flavanols; flavonols; mixing; oxygen; wines;     Show all 8 Subjects
Abstract:
... Limited oxygenation and over-oxidation experiments were designed to compare the phenolic and chromatic characters of base wines Cabernet Franc (CF), Cabernet Sauvignon (CS), and their counterparts that blended with modifier wines Marselan (MA) and Petit Verdot (PV). In both limited oxygenation and over-oxidation conditions, all blend wines generally contained higher C*ₐb, a* and Red%, and lower hₐ ...
DOI:
10.1016/j.foodres.2019.108885

3. Study of the Two Steps and One-Pot Two-Step Mechanochemical Synthesis of Annulated 1,2,4-Triazoles

Author:
Gonnet, Lori; André-Barrès, Christiane; Guidetti, Brigitte; Chamayou, Alain; Menendez, Christophe; Baron, Michel; Calvet, Rachel; Baltas, Michel
Source:
ACS sustainable chemistry & engineering 2020 v.8 no.8 pp. 3114-3125
ISSN:
2168-0485
Subject:
phenolic compounds,   etc   ; grinding; hydrazones; iodobenzenes; mechanochemistry; silica; triazoles;     Show all 7 Subjects
Abstract:
... The mechanochemical synthesis of 1,2,4-triazoles by using a planetary ball-mill is studied starting from hydralazine hydrochloride. Excellent conditions were found for achieving total conversion to intermediate hydrazones in a few minutes in the presence of pyrogenic S13 silica as grinding auxiliary. The conversion to annulated 1,2,4-triazoles was optimal with iodobenzene diacetate (IBD) when usin ...
DOI:
10.1021/acssuschemeng.9b05886

4. In Situ Passivation on Rear Perovskite Interface for Efficient and Stable Perovskite Solar Cells

Author:
Wang, Gaoxiang; Wang, Lipeng; Qiu, Jianhang; Yan, Zheng; Li, Changji; Dai, Chunli; Zhen, Chao; Tai, Kaiping; Yu, Wei; Jiang, Xin
Source:
ACS applied materials & interfaces 2020 v.12 no.6 pp. 7690-7700
ISSN:
1944-8252
Subject:
phenolic compounds,   etc   ; equipment performance; hysteresis; solar cells; solar energy;     Show all 5 Subjects
Abstract:
... Despite the rocketing rise in power conversion efficiencies (PCEs), the performance of perovskite solar cells (PSCs) is still limited by the carrier transfer loss at the interface between perovskite (PVSK) absorbers and charge transporting layers. Here, we propose a novel in situ passivation strategy by using [6,6]-phenyl-C₆₁-butyric acid methyl ester (PCBM) to improve the charge dynamics at the r ...
DOI:
10.1021/acsami.9b18572

5. Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams

Author:
Martinsen, Berit Karoline; Aaby, Kjersti; Skrede, Grete
Source:
Food chemistry 2020 v.316 pp. 126297
ISSN:
0308-8146
Subject:
phenolic compounds,   etc   ; anthocyanins; ascorbic acid; bioactive compounds; color; jams; raspberries; storage temperature; storage time; strawberries; variance;     Show all 11 Subjects
Abstract:
... Strawberry (cv. Senga Sengana) and raspberry (cv. Veten) were processed into jams at 60, 85 or 93 °C and stored at 4 or 23 °C for 8 and 16 weeks. High processing temperature reduced ascorbic acid, total monomeric anthocyanins (TMA) and total phenolics (TP) in strawberries (p<0.05), but not in raspberries. Processing temperature had minor effect on bioactive compounds in the jams during storage (<1 ...
DOI:
10.1016/j.foodchem.2020.126297

6. Microfluidization as a honey processing proposal to improve its functional quality

Author:
Leyva-Daniel, Diana E.; Alamilla-Beltrán, Liliana; Villalobos-Castillejos, Fidel; Monroy-Villagrana, Amor; Jiménez-Guzmán, Jaime; Welti-Chanes, Jorge
Source:
Journal of food engineering 2020 v.274 pp. 109831
ISSN:
0260-8774
Subject:
phenolic compounds,   etc   ; amylases; antioxidant activity; color; enzyme activity; fructose; glucose; heat treatment; honey; hydroxymethylfurfural; viscosity;     Show all 11 Subjects
Abstract:
... The effect of high pressure microfluidization on the hydroxymethylfurfural content, glucose and fructose, phenolics, antioxidant activity, diastase number, colour and viscosity were evaluated as a novel alternative to thermal processing. Samples were treated in a microfluidizer, and the effect of pressure (34–69 MPa), cycles (1–5) and type of interaction chamber (Y-Z-type and Z-type) were determin ...
DOI:
10.1016/j.jfoodeng.2019.109831

7. Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products

Author:
Zamora, Rosario; Hidalgo, Francisco J.
Source:
Food chemistry 2020 v.313 pp. 126128
ISSN:
0308-8146
Subject:
phenolic compounds,   etc   ; aldehydes; aromatic amines; carbonyl compounds; carcinogenicity; carcinogens; cooking; creatinine; mutagens; processed meat;     Show all 10 Subjects
Abstract:
... Thermal food processing has many beneficial consequences, although it also produces some unintentional undesired effects, such as the formation of potentially mutagenic and carcinogenic substances. Among them, the formation of heterocyclic aromatic amines (HAAs) has been related to the declared carcinogenicity of processed meats. In spite of this importance, HAA formation pathways remain mostly un ...
DOI:
10.1016/j.foodchem.2019.126128

8. Microbial challenge study and quality evaluation of cumin seeds pasteurized by continuous radio frequency processing

Author:
Chen, Long; Irmak, Sibel; Chaves, Byron D.; Subbiah, Jeyamkondan
Source:
Food control 2020 v.111 pp. 107052
ISSN:
0956-7135
Subject:
phenolic compounds,   etc   ; antioxidant activity; cold pasteurization; color; cumin; radio waves; seeds; specific heat; volatile compounds;     Show all 9 Subjects
Abstract:
... The objective of this study was to validate the continuous radio frequency pasteurization of cumin seeds and evaluate cumin quality after treatment. In the present study, microbial validation of continuous radiofrequency (RF) pasteurization of cumin seeds was investigated. The specific heat capacity was measured for three batches of cumin samples with two replicates. Specific heat capacity values ...
DOI:
10.1016/j.foodcont.2019.107052

9. Response surface parallel optimization of extraction of total phenolics from separate white and red grape skin mixtures with microwave-assisted and conventional thermal methods

Author:
Kwiatkowski, Mariola; Kravchuk, Olena; Skouroumounis, George K.; Taylor, Dennis K.
Source:
Journal of cleaner production 2020 v.251 pp. 119563
ISSN:
0959-6526
Subject:
phenolic compounds,   etc   ; color; cultivars; ethanol; grapes; microwave treatment; model validation; pH; solvents; temperature;     Show all 10 Subjects
Abstract:
... Microwave-assisted extraction (MAE) was compared with conventional thermal extraction (CTE) to find optimal conditions to maximize total phenolic (TP) content and colour CIELAB C*, separately from white and red skin mixtures of six common grape cultivars each. Five factors were modelled in preliminary and advanced screenings and response surface (RS) optimization followed by the model validation. ...
DOI:
10.1016/j.jclepro.2019.119563

10. Intensification of microwave energy parameters and main effect analysis of total phenolics recovery from Euphorbia hirta leaf

Author:
Olalere, Olusegun Abayomi; Gan, Chee-Yuen
Source:
Journal of food measurement & characterization 2020 v.14 no.2 pp. 886-893
ISSN:
2193-4126
Subject:
phenolic compounds,   etc   ; Euphorbia hirta; empirical models; energy; energy density; herbaceous plants; leaves; solvents; temperature;     Show all 9 Subjects
Abstract:
... Euphorbia Hirta is an herbaceous plant that has been traditionally applied for the treatment of various ailments due to its phenolic-rich constituents. These important bioactive phenolic contents are often lost during the microwave extraction if the inherent energy parameters are not well controlled. The average power density (APD) and average energy density (AED) are the two energy functions that ...
DOI:
10.1007/s11694-019-00338-7

11. Phenolic compounds are less degraded in presence of starch than in presence of proteins through processing in model porridges

Author:
Ferruzzi, Mario G.; Hamaker, Bruce R.; Bordenave, Nicolas
Source:
Food chemistry 2020 v.309 pp. 125769
ISSN:
0308-8146
Subject:
phenolic compounds,   etc   ; epigallocatechin gallate; food processing; grain foods; model food systems; proteins; starch;     Show all 7 Subjects
Abstract:
... Phenolic compounds are known to bind non-covalently with starch, but the impact of this interaction on the stability of the phenolic compounds through processing and digestion has received little attention. In this study, we examined the recovery of intact phenolic compounds (gallic acid-GA, catechin-CAT and epigallocatechin gallate-EGCG) from processed and digested porridges with different formul ...
DOI:
10.1016/j.foodchem.2019.125769

12. Evaluation of a series of phenyl-type stationary phases in supercritical fluid chromatography with the linear solvation energy relationship model and its application to the separation of phenolic compounds

Author:
Jiang, Dasen; Ke, Yanxiong; Cai, Jianfeng; Zhang, Huanhuan; Fu, Qing; Jin, Yu; Liang, Xinmiao
Source:
Journal of chromatography 2020 v.1614 pp. 460700
ISSN:
0021-9673
Subject:
phenolic compounds,   etc   ; analytical chemistry; flavonoids; hydrogen bonding; models; solutes; solvation; solvation energy; supercritical fluid chromatography;     Show all 9 Subjects
Abstract:
... In recent years, supercritical fluid chromatography (SFC) has become a powerful tool in modern analytical chemistry, and the diversity of stationary phases in SFC promotes phenyl-type phases to confront with a significant resurgence of interest. In this paper, a series of phenyl-type stationary phases with different substituted benzenes involving N-propylbenzamide (PB), 4-fluoro-N-propylbenzamide ...
DOI:
10.1016/j.chroma.2019.460700

13. Introducing the Tishchenko reaction into sustainable polymer chemistry

Author:
Ren, Tianhua; Chen, Qin; Zhao, Changbo; Zheng, Qiang; Xie, Haibo; North, Michael
Source:
Green chemistry 2020 v.22 no.5 pp. 1542-1547
ISSN:
1463-9270
Subject:
phenolic compounds,   etc   ; carboxylic esters; green chemistry; molecular weight; polyesters; polymerization; renewable resources;     Show all 7 Subjects
Abstract:
... Taking advantage of the structural characteristics of lignin-derived phenolic compounds, a combination of the Williamson and Tishchenko reactions produced a series of new α,ω-diene functionalized carboxylic ester monomers from both petrochemical and renewable resources, which were applicable in subsequent thiol–ene click and acyclic diene metathesis (ADMET) polymerizations, providing a series of p ...
DOI:
10.1039/c9gc03926k

14. Study of must and wine amino acids composition after seaweed applications to Tempranillo blanco grapevines

Author:
Gutiérrez-Gamboa, G.; Garde-Cerdán, T.; Rubio-Bretón, P.; Pérez-Álvarez, E.P.
Source:
Food chemistry 2020 v.308 pp. 125605
ISSN:
0308-8146
Subject:
phenolic compounds,   etc   ; Vitis; ammonium; arginine; foliar application; grape juice; macroalgae; phenylalanine; plant extracts; vineyards; wines;     Show all 11 Subjects
Abstract:
... Recently, A.O.C. Rioja have selected and enlisted the Tempranillo blanco as a new grapevine variety to be cultivated in this area. This is the first report that studies amino acid and ammonium composition of grape juice and wine from Tempranillo blanco. The aim was to study the effect of foliar application of a seaweed extract to a Tempranillo blanco vineyard on must and wine amino acids and ammon ...
DOI:
10.1016/j.foodchem.2019.125605

15. Part II. Influence of trans-resveratrol addition on the sensory properties of ‘Blaufränkisch’ red wine

Author:
Ulrih, Nataša Poklar; Poklar Ulrih, Nataša; Opara, Rok; Korošec, Mojca; Wondra, Mojmir; Abram, Veronika
Source:
Food and chemical toxicology 2020 v.137 pp. 111124
ISSN:
0278-6915
Subject:
phenolic compounds,   etc   ; anthocyanins; antioxidant activity; color; flavor; odors; red wines; sensory evaluation;     Show all 8 Subjects
Abstract:
... Trans-resveratrol was added to ‘Blaufränkisch’ red wine to determine the changes in total phenolics, total anthocyanins, and antioxidant potential. The results of this first investigation were presented in Part I; the results of the sensory analyses are included here, in Part II. Addition of increasing concentrations of trans-resveratrol to the ‘Blaufränkisch’ red wine improved the intensity of co ...
DOI:
10.1016/j.fct.2020.111124

16. Promotion Effects of Pressure on Polycyclic Aromatic Hydrocarbons and H₂ Formation during Flash Pyrolysis of Palm Kernel Shell

Author:
Matamba, Tawanda; Tahmasebi, Arash; Khoshk Rish, Salman; Yu, Jianglong
Source:
Energy & fuels 2020 v.34 no.3 pp. 3346-3356
ISSN:
1520-5029
Subject:
phenolic compounds,   etc   ; biofuels; biomass; feedstocks; fluorenes; hydrogen; palm kernels; phenanthrenes; pyrolysis; temperature;     Show all 10 Subjects
Abstract:
... This study reports the role of pressure (0.1–4.0 MPa) and temperature (600–900 °C) in flash pyrolysis of palm kernel shell (PKS). The main objective was to study the extent to which pressure affects the mechanism of pyrolysis reactions to enhance the selective production of target products. Higher pressures and temperatures selectively promoted the generation of polycyclic aromatic hydrocarbons (P ...
DOI:
10.1021/acs.energyfuels.9b04409

17. Toxicity of Metals and Metallic Nanoparticles on Nutritional Properties of Microalgae

Author:
Liang, Sharolynne Xiao Tong; Wong, Ling Shing; Dhanapal, Anto Cordelia Tanislaus Antony; Djearamane, Sinouvassane
Source:
Water, air, and soil pollution 2020 v.231 no.2 pp. 52
ISSN:
0049-6979
Subject:
phenolic compounds,   etc   ; freshwater; humans; metabolism; metals; microalgae; minerals; nanoparticles; nutrients; nutritive value; pigments; proteins; toxicity; vitamins;     Show all 14 Subjects
Abstract:
... Microalgae has been utilized as food and supplement by humans for more than thousands of years due to their high nutritional properties such as proteins, vitamins, minerals, and other nutrients. However, the improvement in the modern society caused increased release of metals and metallic nanoparticles (MNPs) into the freshwater that might cause toxicity to the marine and freshwater microalgae. Al ...
DOI:
10.1007/s11270-020-4413-5

18. Enhanced dechlorination of 2,6-dichlorophenol by carbon nanotubes supported Fe/Ni nanoparticles: Characterization, influencing factors, and kinetics

Author:
Liu, Zongtang; Ding, Congcong; Gao, Pingting; Xu, Yunxia; Sun, Yufeng; Wen, Xiaoju; Dai, Jingtao; Fei, Zhenghao
Source:
Colloids and surfaces 2020 v.585 pp. 124089
ISSN:
0927-7757
Subject:
phenolic compounds,   etc   ; carbon nanotubes; catalysts; dechlorination; equations; hydrogen; iron; mass transfer; nanoparticles; nickel; organochlorine compounds;     Show all 11 Subjects
Abstract:
... For the first time, the dechlorination of 2,6-dichlorophenol (2,6-DCP) by carbon nanotubes supported Fe/Ni nanoparticles (CNTs-Fe/Ni) was studied to explore the practicability of environmental remediation. Removal capacity of CNTs-Fe/Ni for 2,6-DCP was enhanced obviously compared to Fe/Ni due to reduced aggregation of Fe/Ni nanoparticles.The removal efficiency increased as the increase of CNTs-Fe/ ...
DOI:
10.1016/j.colsurfa.2019.124089

19. Health Benefits of the Flavonoids from Onion: Constituents and Their Pronounced Antioxidant and Anti-neuroinflammatory Capacities

Author:
Li, Qiulin; Wang, Yihai; Mai, Yongxin; Li, Haiyan; Wang, Zhe; Xu, Jingwen; He, Xiangjiu
Source:
Journal of agricultural and food chemistry 2020 v.68 no.3 pp. 799-807
ISSN:
1520-5118
Subject:
phenolic compounds,   etc   ; Allium; antioxidants; bioactive properties; functional foods; onion peels; onions; quercetin; ultra-performance liquid chromatography;     Show all 9 Subjects
Abstract:
... Onion is the most widely cultivated vegetable around the world. In this study, the isolation, concentration, quantification, and bioactivity evaluation of the phenolics in onion peels were investigated. Thirty-four phenolics, including 17 flavonoids and 17 nonflavonoid phenolics, were purified and identified. Among them, there were 2 new unusual epoxyflavanones and a new phenolic constituent, as w ...
DOI:
10.1021/acs.jafc.9b07418

20. Herbal medicines to the treatment of skin and soft tissue infections: advantages of the multi‐targets action

Author:
Amparo, Tatiane Roquete; Seibert, Janaína Brandão; Vieira, Paula Melo de Abreu; Teixeira, Luiz Fernando Medeiros; Santos, Orlando David Henrique dos; de Souza, Gustavo Henrique Bianco
Source:
Phytotherapy research 2020 v.34 no.1 pp. 94-103
ISSN:
0951-418X
Subject:
phenolic compounds,   etc   ; antioxidants; biochemical compounds; chronic diseases; herbal medicines; inflammation; medicine; pathophysiology; skin (animal); synergism;     Show all 10 Subjects
Abstract:
... The research for new treatments of skin and soft tissue infections (SSTIs) is important due to their high prevalence and number of hospitalizations. The purpose of this review is to address the pathophysiology of SSTIs to highlight the advantages of herbal medicines to their treatment, showing examples of species and compounds with multi‐targets action. SSTIs have a complex physiopathology involvi ...
DOI:
10.1002/ptr.6519