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Phenolic compound

The phenolic corqtounds in plant material are dealt with in detail in 18.1.2.5. Hydroxyben-zoic and hydroxycinnamic acids, flavones and flavonols also occur in vegetables. Table 17.9 provides data on the occurrence of anthocyanins in some vegetables. [Pg.788]

Characteristic aroma compounds of several vegetables will be dealt with in more detail. The number following each vegetable corresponds to that given in Table 17.1. For aroma bios)mthesis see 5.3.2. [Pg.788]

Eggplant Delphinidin-3-(p-coumaroyl-L- rhamnosyl-D-glucosyl)-5-D-glucoside [Pg.788]

Red cabbage Cyanidin-3-sophorosido-5-glucoside (sugar moiety esterifled with sinapic acid, 1-3 moles) [Pg.788]

Its threshold values are 0.27-0.53 ppm (in water) or 12.5-25 ppm (in edible oil) It is derived biosynthetically from an S-alkyl cysteine sulfoxide, lentinic acid. Truffles, edible potato-shaped fungi, contain approx. 50ng/g 5a-androst-16-ene-3 a-ol, which has a musky odor that contributes to the typical aroma (cf. 3.8.2.2.1). [Pg.788]

These compounds are of different types as summarized in Tables 37 and 38. Their characteristics are approximate but useful in understanding spent caustic treatment. Analysis must involve both entrainable and total phenols. In contrast with process condensates, many heavy nonvolatile phenols can predominate in spent caustic (Table 37). On the other hand phenol removal efficiency of acidification alone must be evaluated based on the measurement of total phenols. In this example, entrainable phenols represent 38 to 50% of the total phenols. Whereas volatile phenols represent 70 to 85% of total phenols in coking plants depending on coal type, in refineries the rate depends on intermediate cuts and their treatment before caustic scrubbing. Additionally, the ratio is not as well known as for coking plants. [Pg.130]

Nevertheless, a preponderant proportion of cresols and xylenols is acknowledged after FCC cracking of heavy products or SC cracking of phenols. The presence of thio-phenols is seldom monitored. [Pg.130]

Examples of total and entrainable phenols in spent caustic [Pg.130]

The acidification requited to liberate H2S was used to free the supersaturated sprung oils and acids . These are mainly made up of cresylic acids and there was an attempt to find a market for them. The low solubility of the acids allows sufficient precipitation, if the initial spent caustic is concentrated enough in them. This use is no longer profitable due to the low cost of synthetic phenols. [Pg.132]

Sprung acids can also contain naphthenic acids or paraifinic HC when the paraffinic HC are present in sufficiently significant concentrations. [Pg.132]

Ferulic acid in its free, conjugated, and bound forms is the most important simple phenolic compound present in cereal grains. It is a hydroxycinnamic acid associated [Pg.609]

FIGURE 17.4 Chemical structure of main types of phenolic compounds associated with cereal grains, (a) Cinnamic acid, (b) Benzoic acid, (c) Ferulic acid, (d) Anthocyanidin. (e) Condensed tannins. [Pg.610]

Among cereals, sorghum and maize had higher antioxidant activity compared to wheat, oats, and rice. Sorghum is known to contain the highest content of phenolic compounds, reaching up to 6% in some varieties (Dicko et al. 2006). The wide array [Pg.610]

7 Chemical reactions occurring during barrel and bottle aging [Pg.141]

Phenolic compounds play a major role in enol-ogy. They are responsible for all the differences between red and white wines, especially the color and flavor of red wines. They have interesting, healthful properties, responsible for the French paradox . They have bactericide, antioxidant and vitamin properties that apparently protect consumers from cardiovascular disease. [Pg.141]

These molecules come from various parts of grape bunches and are extracted during winemaking. Their structure varies a great deal when wine [Pg.141]

Handbook ofEnology Volume 2 The Chemistry of Wine and Stabilization and Treatments P. Ribereau-Gayon, Y. Glories, A. Maujean and D. Dubourdieu 2006 John Wiley Sons, Ltd [Pg.141]

Further complications are due to the interference of a colloidal state that does not involve covalent bonds. This interference definitely plays a role in the structure and, consequently, the properties of phenolic compounds in wine. The colloidal state is, however, difficult to smdy, as it is modified by any manipulation of these substances (Section 9.3). [Pg.142]


We 11 Start by discussing m more detail a class of compounds already familiar to us alcohols Alcohols were introduced m Chapter 4 and have appeared regularly since then With this chapter we extend our knowledge of alcohols particularly with respect to their relationship to carbonyl containing compounds In the course of studying alco hols we shall also look at some relatives Diols are alcohols m which two hydroxyl groups (—OH) are present thiols are compounds that contain an —SH group Phenols, compounds of the type ArOH share many properties m common with alcohols but are sufficiently different from them to warrant separate discussion m Chapter 24... [Pg.623]

Phenolic compounds are commonplace natural products Figure 24 2 presents a sampling of some naturally occurring phenols Phenolic natural products can arise by a number of different biosynthetic pathways In animals aromatic rings are hydroxylated by way of arene oxide intermediates formed by the enzyme catalyzed reaction between an aromatic ring and molecular oxygen... [Pg.1001]

The —OH group of phenols makes it possible for them to participate m hydrogen bonding This contributes to the higher boiling points and greater water solubility of phenolic compounds compared with arenes and aryl halides... [Pg.1016]

Phenolic bearings Phenolic compounds Phenolic fiber Phenolic fibers Phenolic foams... [Pg.746]

The aqueous sodium naphthenate phase is decanted from the hydrocarbon phase and treated with acid to regenerate the cmde naphthenic acids. Sulfuric acid is used almost exclusively, for economic reasons. The wet cmde naphthenic acid phase separates and is decanted from the sodium sulfate brine. The volume of sodium sulfate brine produced from dilute sodium naphthenate solutions is significant, on the order of 10 L per L of cmde naphthenic acid. The brine contains some phenolic compounds and must be treated or disposed of in an environmentally sound manner. Sodium phenolates can be selectively neutralized using carbon dioxide and recovered before the sodium naphthenate is finally acidified with mineral acid (29). Recovery of naphthenic acid from aqueous sodium naphthenate solutions using ion-exchange resins has also been reported (30). [Pg.511]

Other Phenolic Compounds. There are several phenolic acids important to tea chemistry. GaUic acid (3) and its quinic acid ester, theogallin (4), have been identified in tea (17,18) and have been detected by hplc (19,20). [Pg.367]

The express method of phenolic compounds determination was designed. It is based on heterogeneous azo-coupling reaction of phenols, which different extracts of fresh raw material contain, with aryldiazonium salts grafted on the silica surface. We can carry out phenols analysis on-site, as formation of immobilized azocompounds leads to a drastic change in the sorbent s color. Thus, we pui pose a new method, that allows to indicate herb phenols in aqueous and non-aqueous medias and to compare it with a well-known Folin-Ciocalteau method. [Pg.372]

At present, chlorine dioxide is primarily used as a bleaching chemical in the pulp and paper industry. It is also used in large amounts by the textile industry, as well as for the aching of flour, fats, oils, and waxes. In treating drinking water, chlorine dioxide is used in this country for taste and odor control, decolorization, disinfection, provision of residual disinfectant in water distribution systems, and oxidation of iron, manganese, and organics. The principal use of chlorine dioxide in the United States is for the removal of taste and odor caused by phenolic compounds in raw water supplies. [Pg.472]

S A wastewater stream has a flowrate of 22 m /hr and contains 26.0 ppm of monochloro-phenol (MCP) and 3.0 ppm of trichlorophenol (TCP). Both phenolic compounds are toxic and must be reduced to acceptable levels prior to discharge. Design a cost-effective RON that satisfies the following specifications ... [Pg.282]

DDQ, 35% yield. The DDQ-promoted cleavage of phenolic MPM ethers can be complicated by overoxidation, especially with electron-rich phenolic compounds. [Pg.269]

E. Menziani, B. Tosi, A. Bonora, P. Reschiglian and G. Eodi, Automated multiple development high-performance thin-layer chromatographic analysis of natural phenolic compounds , 7. Chromatogr. 511 396-401 (1990). [Pg.249]

Figure 13.15 Chromatograms obtained by on-line ti ace enrichment of 50 ml of Ebro river water with and without the addition of different volumes of 10% Na2S03 solution for every 100 ml of sample (a) blank with the addition of 1000 p.1 of sulfite (b) spiked with 4 p.g 1 of the analytes and 1000 p.1 of sulfite (c) spiked with 4 p.g 1 of the analytes and 500 p.1 of sulfite (d) spiked with 4 p.g 1 of the analytes without sulfite. Peak identification is as follows 1, oxamyl 2, methomyl 3, phenol 4, 4-niti ophenol 5, 2,4-dinitrophenol 6, 2-chlorophenol 7, bentazone 8, simazine 9, MCPA 10, atrazine. Reprinted from Journal of Chromatography, A 803, N. Masque et ai, New chemically modified polymeric resin for solid-phase extraction of pesticides and phenolic compounds from water , pp. 147-155, copyright 1998, with permission from Elsevier Science. Figure 13.15 Chromatograms obtained by on-line ti ace enrichment of 50 ml of Ebro river water with and without the addition of different volumes of 10% Na2S03 solution for every 100 ml of sample (a) blank with the addition of 1000 p.1 of sulfite (b) spiked with 4 p.g 1 of the analytes and 1000 p.1 of sulfite (c) spiked with 4 p.g 1 of the analytes and 500 p.1 of sulfite (d) spiked with 4 p.g 1 of the analytes without sulfite. Peak identification is as follows 1, oxamyl 2, methomyl 3, phenol 4, 4-niti ophenol 5, 2,4-dinitrophenol 6, 2-chlorophenol 7, bentazone 8, simazine 9, MCPA 10, atrazine. Reprinted from Journal of Chromatography, A 803, N. Masque et ai, New chemically modified polymeric resin for solid-phase extraction of pesticides and phenolic compounds from water , pp. 147-155, copyright 1998, with permission from Elsevier Science.
N. Masque, M. Galia, R. M. Marce and P. Borrull, New chemically modified polymeric resin for solid-phase extr action of pesticides and phenolic compounds from water , 7. Chromatogr. 803 147-155 (1998). [Pg.372]

E. Pocumll, R. M. Marce and R Bonnll, Improvement of on-line solid-phase exti ac-tion for determining phenolic compounds in water , Chmmatogmphia 41 521-526 (1995). [Pg.373]

E. Pocurull, R. M. Marce and E. Bonttll, Determination of phenolic compounds in natural waters by liquid cliromatography with ulrtaviolet and elecrtochemical detection after on-line trace enrichment , / Chromatogr. 738 1-9(1996). [Pg.374]

E. R. Brouwer and U. A. Th Brinkman, Determination of phenolic compounds in surface water using on-line liquid chr omatographic precolumn-based column-switching tecniques , J. Chromatogr. 678 223-231 (1994). [Pg.374]

This phenolic compound, CjjHjgOj, exists in the essential oil of Ev torium triplinerve, and in arnica root oil. It is an oil having the following characters —... [Pg.260]

Cresylic acid is a commercial mixture of phenolic compounds including phenol, cresols, and xylenols. This mixture varies widely according to its source. Properties of phenol, cresols, and xylenols are shown in Table 4-5 Cresylic acid constitutes part of the oxygen compounds found in crudes that are concentrated in the naphtha fraction obtained principally from naphthenic and asphaltic-based crudes. Phenolic compounds, which are weak acids, are extracted with relatively strong aqueous caustic solutions. [Pg.131]

Originally cresylic acid was obtained from caustic waste streams that resulted from treating light distillates with caustic solutions to reduce H2S and mercaptans. Currently, most of these streams are hydrodesulfurized, and the product streams practically do not contain phenolic compounds. [Pg.131]


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APCI phenolic compounds

Acylations phenolic compounds, aluminum chloride

Alkyl phenol-formaldehyde compounds

Analysis of Phenolic Compounds

Antioxidants Compounds that prevent phenols

Antioxidants and Phenolic Compounds

Antiviral compounds phenolics

Aromatic OH compounds phenol

Aromatic compounds from phenolic esters

Aromatic compounds from phenols

Aromatic compounds hydrocarbons Benzene Naphthalene Phenol

Arylamines on Phenolic Compounds

Auto-oxidation of phenolic compounds

Azide compounds phenolic resin containing

Bioactivity of phenolic compounds

Bioavailability of phenolic compounds

Biologically important compounds phenols

Boron compounds, aromatic oxidation to phenols

Brominated compounds phenols

Cacao phenolic compound

Canola phenolic compounds

Carbonyl compounds phenols

Chemoprevention, phenolic compound

Cherries, phenolic compounds

Chiral compounds phenols

Chlorinated aromatic compounds phenols

Compounding of phenol-formaldehyde moulding compositions

Conversion of Cycloaliphatic Compounds to Phenols

Degradation of phenolic compounds

Diazo compounds phenols

Dienes, condensation with phenolic compounds

Dietary phenolic compounds

Direct antioxidants, plant phenolic compounds

Dissociation constant phenolic compounds

Embryo phenolic compounds

Epoxy compounds, phenolic resin containing

Epoxy phenolic molding compounds

Epoxy resins from phenolic compounds

Essential Oils, Natural Phenolic Compounds and their Derivatives

Estimation of Phenolic Compounds

Estimations—continued phenolic compounds

Fermentation phenolic compounds

Fire performance of phenolic/glass fiber RP compounds

Food analysis phenolic compounds

Formation antioxidative, phenolic compounds

Formation of Phenolic Esters with Phosphorus Acids and Related Compounds

Fruit phenolic compounds

Grape phenolic compound

Growth metabolic inhibitors, phenolic compound

Halogenated Phenolic Compounds

Health effects, of plant phenolic compounds

Heating and extraction of phenolic compounds

Heating phenolic compounds

Hydroquinone, Phenol, Dianins Compound and the Hexahost Strategy

Hydroxy compounds phenols

Hydroxyl phenolic compounds

Hydroxyl-containing compounds phenols

Interactions with Inorganic Salts, Fruit Acids, Purine Alkaloids, Phenolic Compounds and Ethanol

Lactic acid bacteria phenolic compounds

Maple syrup phenolic compounds

Measuring phenolic compounds

Melamine-phenolic molding compound

Molar absorptivity phenolic compounds

Mononuclear phenolic compounds from

Multi-functional phenolic compound

Myricetin phenolic compounds

Natural Phenolic Compounds

Nitro group, addition phenolic compounds

Nitrogen phenolic compounds

Non-flavonoid phenolic compounds

Nonflavonoid phenolic compounds, structure

Optimising the use of phenolic compounds in foods

Organic compounds phenols

Other Phenolic Compounds Related to Mulberrofuran

Other and Natural Phenolic Compounds

Oxidation of phenolic compounds

Oxidation, phenolic compound, enzymatic

Permeability phenolic compounds

Phanerochaete chrysosporium, lignin Phenolic compounds

Phenol and phenolic compounds

Phenol compounds

Phenol compounds

Phenol formaldehyde molding compound

Phenol phenolic compounds

Phenol phenolic compounds

Phenol, aromatic compound

Phenol- halogen compounds

Phenol-aldehyde compounds

Phenol-aldehyde condensations compounding

Phenol-carbohydrate compounds, biosynthesis

Phenol-formaldehyde moulding powder compounding

Phenol-nitrogenous compound-carbohydrate

Phenolase Phenolic compounds

Phenolic Compounds Derived from Shikimate

Phenolic Compounds Introduction

Phenolic Compounds from Aerial Parts

Phenolic Compounds from Cell Cultures

Phenolic Compounds from Lichens

Phenolic Compounds from Whole Plants

Phenolic Compounds in Grapefruit and Citrus with Potential Drug Interactions

Phenolic Molding compound

Phenolic acid compounds

Phenolic and Quinonoid Compounds

Phenolic bulk-molding compound

Phenolic compound antioxidative activity

Phenolic compound antioxidative activity oxidation products

Phenolic compound metabolism

Phenolic compound metabolism regulations

Phenolic compound naturally occurring

Phenolic compound properties

Phenolic compound recovery

Phenolic compound taste

Phenolic compounds HPLC analysis

Phenolic compounds HPLC systems

Phenolic compounds HPLC-electrochemical detection

Phenolic compounds HPLC-fluorescence

Phenolic compounds Subject

Phenolic compounds acetylations, pyridine

Phenolic compounds activations, pyridine

Phenolic compounds alternative separation techniques

Phenolic compounds analysis

Phenolic compounds and

Phenolic compounds and their derivatives

Phenolic compounds anthocyanins

Phenolic compounds antimicrobial activity

Phenolic compounds bioavailability

Phenolic compounds biosensors

Phenolic compounds capillary electrophoresis

Phenolic compounds chemical characterization

Phenolic compounds chemical structures

Phenolic compounds chromatographic conditions

Phenolic compounds citrus fruits

Phenolic compounds column chromatography

Phenolic compounds condensed

Phenolic compounds detection methods

Phenolic compounds during vinification

Phenolic compounds experimental

Phenolic compounds fining effect

Phenolic compounds flaxseed

Phenolic compounds flow injection systems

Phenolic compounds grape juice

Phenolic compounds health implications

Phenolic compounds in foods

Phenolic compounds iodination

Phenolic compounds kuwanon

Phenolic compounds liquid chromatography/mass

Phenolic compounds maturity

Phenolic compounds modified electrodes

Phenolic compounds optimizations

Phenolic compounds organic pollutants

Phenolic compounds oxidation

Phenolic compounds oxidation pigments

Phenolic compounds oxidations, copper®) chloride

Phenolic compounds packaging materials

Phenolic compounds paper chromatography

Phenolic compounds potato varieties

Phenolic compounds reaction with diazonium

Phenolic compounds research

Phenolic compounds sample preparation

Phenolic compounds sample preparation methods

Phenolic compounds sensors

Phenolic compounds solid forms

Phenolic compounds solvent extractions

Phenolic compounds spectrometry analyses

Phenolic compounds structural identification

Phenolic compounds synthetic

Phenolic compounds temperatures

Phenolic compounds thin-layer chromatography

Phenolic compounds trifluoromethanesulfonate

Phenolic compounds, Polyhalogenated

Phenolic compounds, abiotic polymerization

Phenolic compounds, cancer inhibitory

Phenolic compounds, changes when

Phenolic compounds, classification

Phenolic compounds, classification flavonoids

Phenolic compounds, influence

Phenolic compounds, solubilised

Phenolic compounds, supported liquid

Phenolic compounds/units

Phenolic model compounds

Phenolic sheet molding compound

Phenolic-based compounds

Phenolics from 4-Alkylphenol compounds

Phenols and Related Compounds

Phenols aroma compounds

Phenols binding to titanium compounds

Phenols flavour compounds

Phenols from diazo compounds

Phenols, Quinones, and Related Compounds

Plant Phenolic Compounds Controlling Leaf Movement

Plant phenolic compounds

Plant phenolic compounds antioxidant capacity

Plant phenolic compounds health effects

Prenylated phenolic compounds

Preparative Extraction and Separation of Phenolic Compounds

Priority organic pollutants phenolic compounds

Removal phenolic compounds

Retention of phenolic compounds

Simple phenolic compounds

Simple phenolic compounds structure

Sinapic acid Phenolic compound

Sinapine Phenolic compound

Specific phenolic compounds

Synthesis of Prenyl Oxygen Ring Phenolic Compounds

Technological Importance of Phenolic Compounds

Total phenolic compounds

Vegetable oils phenolic compounds

White phenolic compound

White wines phenolic compounds

Wine aroma phenolic compounds

Wine phenolics compounds

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