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Polyphenol Compounds (polyphenol + compound)
Selected AbstractsOxidative Degradation of Bisphenol A by Fruit HomogenatesJOURNAL OF FOOD SCIENCE, Issue 9 2005Masaaki Imanaka ABSTRACT: The oxidative degradation of bisphenol A (BPA) by several fruit homogenates was investigated. Their homogenates were incubated with BPA at 25 °C for 0 to 120 min, and the acetone extracts were analyzed by high-performance liquid chromatography (HPLC) with a photodiode array detector (200 to 650 nm). The 2 degradation products (UK-1 and UK-2) from BPA were detected on HPLC chromatograms (280 nm). UK-1 and UK-2 were identified to be 2-(3,4-dihydroxyphenyl)-2-(4-ydroxyphenyl) propane, (3-OH-BPA) and 4-[1-(3,4-dihydroxyphenyl)-isopropyl]benzene-1,2-diol, (3,3,-diOH-BPA), respectively, by HPLC-MassPectrometry (LC-MS). In the process of incubation, the peak of 3-OH-BPA attained the maximum value in the 1st 20 min, and that of 3,3,-diOH-BPA increased more slowly, attaining the maximum in 50 min. On the other hand, incubation of 3-OH-BPA (instead of BPA) with grape homogenates gave the maximum peak of 3,3,-diOH-BPA in only 10 min. 3, 3,-diOH-BPA was a polyphenol compound that contained 4 hydroxyl groups. These results suggested that BPA would be degraded (converted) to brown pigments through the compounds of 3-OH-BPA and 3, 3,-diOH-BPA in some fruit homogenates. [source] Oxidation of phenols by laccase and laccase-mediator systemsFEBS JOURNAL, Issue 21 2002Solubility, steric issues To investigate how solubility and steric issues affect the laccase-catalysed oxidation of phenols, a series of oligomeric polyphenol compounds, having increasing size and decreasing solubility in water, was incubated with laccase. The extent of substrate conversion, and the nature of the products formed in buffered aqueous solutions, were compared to those obtained in the presence of an organic cosolvent, and also in the presence of two mediating species, i.e. N -hydroxyphthalimide (HPI) and 2,2,6,6-tetramethylpiperidin-1-yloxy (TEMPO). This approach showed not only an obvious role of solubility, but also a significant role of the dimension of the substrate upon the enzymatic reactivity. In fact, reactivity decreases as substrate size increases even when solubility is enhanced by a cosolvent. This effect may be ascribed to limited accessibility of encumbered substrates to the enzyme active site, and can be compensated through the use of the appropriate mediator. While TEMPO was highly efficient at enhancing the reactivity of large, less soluble substrates, HPI proved less effective. In addition, whereas the laccase/HPI system afforded the same products as laccase alone, the use of TEMPO provided a different product with high specificity. These results offer the first evidence of the role of ,oxidation shuttles' that the mediators of laccase may have, but also suggest two promising routes towards an environmentally friendly process for kraft pulp bleaching: (a) the identification of mediators which, once oxidized by laccase, are able to target strategic functional groups present in lignin, and (b) the introduction of those strategic functional groups in an appropriate pretreatment. [source] Drought Tolerance in Cotton: Involvement of Non-enzymatic ROS-Scavenging CompoundsJOURNAL OF AGRONOMY AND CROP SCIENCE, Issue 4 2009L. Yildiz-Aktas Abstract Compounds with reactive oxygen species (ROS)-scavenging ability were studied. High-performance liquid chromatography (HPLC) pattern of polyphenols, contents of proline and carotenoids, and antiradical (AR) capacity were determined. The malonyldialdehyde (MDA) level was also assessed. Tolerant and sensitive cotton genotypes were compared, grown in the Aegean region of Turkey at normal (field capacity) and limited (1/3 field capacity) water supply. Chlorogenic acid isomers and flavonoids were identified in HPLC pattern of polyphenols. At normal water supply, the tolerant genotype was distinguished by a higher content of all polyphenol types, higher proline, carotenoids and AR capacity and lower MDA level compared with the sensitive genotype. In plants subjected to water deficit, a decline of all polyphenol compounds, carotenoids and AR capacity was observed. However, this response was less pronounced in the tolerant than in the sensitive genotype, i.e. despite the stress conditions imposed, the tolerant plants maintained a more effective defence system. The data are corroborated by the weaker structural membrane damage in the drought-exposed tolerant vs. sensitive genotype, according to the MDA test. Hence, diverse chemical types are involved in the non-enzymatic ROS-scavenging system of cotton plants and can be related to the drought tolerance of this important crop. [source] Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentationJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2010Yongjin Hu Abstract BACKGROUND: To make nutrients more accessible and further increase biological activity, cooked black soybeans were inoculatedwith Bacillus natto and fermented at 37 °C for 48 h. The changes in physiochemical properties of fermented black soybean natto were investigated. RESULTS: The inoculation procedure significantly increased moisture, viscosity, color, polyphenol compounds and anthocyanin, and significantly decreased hardness after 48 h fermentation. Fibrinolytic and caseinolytic protease, ,-glucosidase activities, TCA-soluble nitrogen, and ammonia nitrogen contents in the inoculated samples significantly increased as fermentation time increased. Genistin and daidzin concentrations gradually decreased with increased fermentation time. However, genistein and daidzein increased with fermentation time, which reached 316.8 and 305.2 µg g,1 during 48 h fermentation, respectively. DPPH radical scavenging activities of the fermented black soybeans increased linearly with fermentation time and concentration. Compared with the soaked black soybeans and cooked black soybeans, the fermented black soybeans with B. natto resulted in higher scavenging activity towards DPPH radicals, which correlated well with the content of total phenols (r = 0.9254, P < 0.05) and aglycone isoflavone (r = 0.9861, P < 0.05). CONCLUSION: Black soybean natto fermented by B. natto has the potential to become a functional food because of its high antioxidant activity. Copyright © 2010 Society of Chemical Industry [source] | ||||||||||