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Polyphenols aldehydes

Gossypol is a polyphenolic aldehydic compound, and it has been studied for its versatile biological activities. Gossypol s biological activities are based on direct chemical reactions, the inhibition of enzymes, and the regulation of signal transduction pathways. However, due to its toxicity, the application of gossypol is sometimes limited. [Pg.251]

Motoda, S., Formation of aldehydes from amino acids by polyphenol oxidase, J. Ferment Technol., 57, 395, 1979. (CA92 17776e)... [Pg.159]

Wildenradt, H. L. and Singleton, V. L. (1974). Production of aldehydes as a result of oxidation of polyphenolic compounds and its relation to wine aging. Am.. Enol. Viticult. 25, 119-126. [Pg.186]

Sulfur Dioxide. The legal limits for total sulfur dioxide in wines varies from 200 to 350 mg/liter. In addition, the limit for sulfur dioxide not bound to aldehydes, polyphenolic compounds, etc. may be from 30 to 100 mg/liter. Winery control requires that the amount of sulfur dioxide present during processing and aging be carefully controlled, and increasing concerns for public health reinforce this. [Pg.144]

Organic chemicals that are susceptible to oxidation and are of concern from the perspective of contamination and environmental degradation include aliphatic and aromatic hydrocarbons, alcohols, aldehydes, and ketones phenols, polyphenols, and hydroquinones sulfides (thiols) and sulfoxides nitriles, amines, and diamines nitrogen and sulfur heterocyclic compounds mono- and di-halogenated aliphatics linear alkybenzene-sulfonate and nonylphenol polyethoxylate surfactants and thiophosphate esters. Table... [Pg.410]

Other reactions involving this aldehyde include the following (1) combination with sulphite ion, which substantially increases the proportion of bound sulphite in wine (2) formation of addition compounds with some polyphenols such as tannins and procyanidins, where it acts as a bridging molecule (Haslam and Lilley 1998) and (3) chemical oxidation to acetic acid, which only occurs to a small extent and has little influence on wine composition and quality. [Pg.91]

Wildenradt, H. L., Singleton V. L. (1974). Production of aldehydes as a result of oxidation of polyphenolic compounds and its relation to wine aging. J. Agric. Food Chem., 25, 119-126. Wroblewski, K., Muhandiram, R., Chakrabartty, A., Bennick, A. (2001). The molecular interaction of human salivary histatins with polyphenolic compounds. Eur. J. Biochem., 268, 4384-4397. [Pg.570]

A single enzyme is sometimes capable of many various oxidations. In the presence of NADH (reduced nicotinamide adenine dinucleotide), cyclohexanone oxygenase from Acinetobacter NCIB9871 converts aldehydes into acids, formates of alcohols, and alcohols ketones into esters (Baeyer-Villiger reaction), phenylboronic acids into phenols sulfides into optically active sulfoxides and selenides into selenoxides [1034], Horse liver alcohol dehydrogenase oxidizes primary alcohols to acids (esters) [1035] and secondary alcohols to ketones [1036]. Horseradish peroxidase accomplishes the dehydrogenative coupling [1037] and oxidation of phenols to quinones [1038]. Mushroom polyphenol oxidase hydroxylates phenols and oxidizes them to quinones [1039]. [Pg.45]

Polyphenol with a Theanine Strecker Aldehyde Moiety.68... [Pg.59]

POLYPHENOL WITH A THEANINE STRECKER ALDEHYDE MOIETY... [Pg.68]

See other pages where Polyphenols aldehydes is mentioned: [Pg.196]    [Pg.196]    [Pg.134]    [Pg.11]    [Pg.466]    [Pg.114]    [Pg.221]    [Pg.472]    [Pg.381]    [Pg.448]    [Pg.155]    [Pg.156]    [Pg.156]    [Pg.181]    [Pg.133]    [Pg.241]    [Pg.186]    [Pg.100]    [Pg.27]    [Pg.349]    [Pg.134]    [Pg.425]    [Pg.447]    [Pg.528]    [Pg.556]    [Pg.2529]    [Pg.216]    [Pg.75]    [Pg.100]    [Pg.232]    [Pg.134]    [Pg.68]    [Pg.108]   
See also in sourсe #XX -- [ Pg.156 ]



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Polyphenolic aldehyde

Polyphenolic aldehyde

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