The Experts below are selected from a list of 9369 Experts worldwide ranked by ideXlab platform
Florent Allais - One of the best experts on this subject based on the ideXlab platform.
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structure activity relationships and structural design optimization of a series of p hydroxycinnamic acids based bis and trisphenols as novel sustainable Antiradical antioxidant additives
ACS Sustainable Chemistry & Engineering, 2015Co-Authors: Armando F Reano, Julie Cherubin, Aurelien Peru, Qiao Wang, Tiphaine Clement, Sandra Domenek, Florent AllaisAbstract:Chemo-enzymatic synthesis and screening of a library of renewable saturated and unsaturated bis- and trisphenols deriving from p-hydroxycinnamic acids (i.e., p-coumaric acid, ferulic acid, and sinapic acid) and biobased diols/triol (i.e., isosorbide, 1,4-butanediol, glycerol) showed that these compounds were potent antioxidants/Antiradicals. To optimize their Antiradical activities, we assessed the structure–activity relationships (SAR) of these phenolics focusing on the internal diol/triol linker, the degree of methoxylation on the aromatic rings, and the C═C double bond of the α,β-unsaturated esters. We found that methoxylation degree and the unsaturation were critical for Antiradical activity while the nature of the diol had a small impact. Indeed, SAR revealed that, for saturated compounds, the higher the methoxylation degree, the higher the Antiradical activity; on the other hand, unexpectedly, the presence of the unsaturation had a negative impact on the activity. The Antiradical activities of these...
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Structure-activity relationships and structural design optimization of a series of p-hydroxycinnamic acids-based bis- and trisphenols as novel sustainable Antiradical/antioxidant additives
ACS Sustainable Chemistry & Engineering, 2015Co-Authors: Armando F Reano, Julie Cherubin, Aurelien Peru, Qiao Wang, Tiphaine Clement, Sandra Domenek, Florent AllaisAbstract:Chemo-enzymatic synthesis and screening of a library of renewable saturated and unsaturated bis- and trisphenols deriving from p-hydroxycinnamic acids (i.e., p-coumaric acid, ferulic acid, and sinapic acid) and biobased diols/triol (i.e., isosorbide, 1,4-butanediol, glycerol) showed that these compounds were potent antioxidants/Antiradicals. To optimize their Antiradical activities, we assessed the structure activity relationships (SAR) of these phenolics focusing on the internal diol/triol linker, the degree of methoxylation on the aromatic rings, and the C=C double bond of the alpha,beta-unsaturated esters. We found that methoxylation degree and the unsaturation were critical for Antiradical activity while the nature of the diol had a small impact. Indeed, SAR revealed that, for saturated compounds, the higher the methoxylation degree, the higher the Antiradical activity; on the other hand, unexpectedly, the presence of the unsaturation had a negative impact on the activity. The Antiradical activities of these bis- and trisphenols were then compared to that of Irganox 1010, a widely used antioxidant additive in polypropylene. The optimized compounds, i.e. those deriving from sinapic acid and with saturated esters, proved as effective while being 100% biobased and obtained through a more sustainable synthetic pathway. Thermal analyses (TGA) demonstrated that these bis- and trisphenols exhibit high thermal stability and that their T(d)5% can be easily tailored by playing with the structure of the bisphenol core. p-Hydroxycinnamic acids-based bis- and trisphenols are thus promising easily accessible, eco-friendly, and biocompatible Antiradical additives for a sustainable approach to the stabilization of polymers in packaging and other applications.
L Sebastiani - One of the best experts on this subject based on the ideXlab platform.
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catechin epicatechin quercetin rutin and resveratrol in red grape content in vitro antioxidant activity and interactions
Journal of Food Composition and Analysis, 2008Co-Authors: P Iacopini, M Baldi, P Storchi, L SebastianiAbstract:Abstract The extracts obtained from skin and seeds of 10 native Tuscan and international Vitis vinifera varieties were evaluated for their antioxidant activity, total phenolic and anthocyanin content and subjected to HPLC–UV analysis to quantify the content of five phenolic constituents of biological interest: catechin and epicatechin in seeds and quercetin, rutin and resveratrol in skin extracts. The antioxidant activity of the extracts and pure compounds was assessed by means of two different in vitro tests: scavenging of the stable DPPH radical and of authentic peroxynitrite (ONOO−). All the extracts showed significant Antiradical capacity: Merlot skin was most active towards both radicals. All the five phenols investigated possessed strong Antiradical activity. Quercetin, catechin and epicatechin showed maximum activity (respectively, IC 50 ( DPPH ) 5.5, 6.7 and 6.8 μM, IC 50 ( ONOO - ) 48.8, 55.7 and 56.7 μM). Potential Antiradical interactive effects among the five compounds were also investigated and results indicated possible synergy between quercetin, rutin and resveratrol towards ONOO−. The effect was additive for catechin and epicatechin.
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catechin epicatechin quercetin rutin and resveratrol in red grape content in vitro antioxidant activity and interactions
Journal of Food Composition and Analysis, 2008Co-Authors: P Iacopini, M Baldi, P Storchi, L SebastianiAbstract:The extracts obtained from skin and seeds of 10 native Tuscan and international Vitis vinifera varieties were evaluated for their antioxidant activity, total phenolic and anthocyanin content and subjected to HPLC-UV analysis to quantify the content of five phenolic constituents of biological interest: catechin and epicatechin in seeds and quercetin, rutin and resveratrol in skin extracts. The antioxidant activity of the extracts and pure compounds was assessed by means of two different in vitro tests: scavenging of the stable DPPH d radical and of authentic peroxynitrite (ONOO � ). All the extracts showed significant Antiradical capacity: Merlot skin was most active towards both radicals. All the five phenols investigated possessed strong Antiradical activity. Quercetin, catechin and epicatechin showed maximum activity
Armando F Reano - One of the best experts on this subject based on the ideXlab platform.
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structure activity relationships and structural design optimization of a series of p hydroxycinnamic acids based bis and trisphenols as novel sustainable Antiradical antioxidant additives
ACS Sustainable Chemistry & Engineering, 2015Co-Authors: Armando F Reano, Julie Cherubin, Aurelien Peru, Qiao Wang, Tiphaine Clement, Sandra Domenek, Florent AllaisAbstract:Chemo-enzymatic synthesis and screening of a library of renewable saturated and unsaturated bis- and trisphenols deriving from p-hydroxycinnamic acids (i.e., p-coumaric acid, ferulic acid, and sinapic acid) and biobased diols/triol (i.e., isosorbide, 1,4-butanediol, glycerol) showed that these compounds were potent antioxidants/Antiradicals. To optimize their Antiradical activities, we assessed the structure–activity relationships (SAR) of these phenolics focusing on the internal diol/triol linker, the degree of methoxylation on the aromatic rings, and the C═C double bond of the α,β-unsaturated esters. We found that methoxylation degree and the unsaturation were critical for Antiradical activity while the nature of the diol had a small impact. Indeed, SAR revealed that, for saturated compounds, the higher the methoxylation degree, the higher the Antiradical activity; on the other hand, unexpectedly, the presence of the unsaturation had a negative impact on the activity. The Antiradical activities of these...
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Structure-activity relationships and structural design optimization of a series of p-hydroxycinnamic acids-based bis- and trisphenols as novel sustainable Antiradical/antioxidant additives
ACS Sustainable Chemistry & Engineering, 2015Co-Authors: Armando F Reano, Julie Cherubin, Aurelien Peru, Qiao Wang, Tiphaine Clement, Sandra Domenek, Florent AllaisAbstract:Chemo-enzymatic synthesis and screening of a library of renewable saturated and unsaturated bis- and trisphenols deriving from p-hydroxycinnamic acids (i.e., p-coumaric acid, ferulic acid, and sinapic acid) and biobased diols/triol (i.e., isosorbide, 1,4-butanediol, glycerol) showed that these compounds were potent antioxidants/Antiradicals. To optimize their Antiradical activities, we assessed the structure activity relationships (SAR) of these phenolics focusing on the internal diol/triol linker, the degree of methoxylation on the aromatic rings, and the C=C double bond of the alpha,beta-unsaturated esters. We found that methoxylation degree and the unsaturation were critical for Antiradical activity while the nature of the diol had a small impact. Indeed, SAR revealed that, for saturated compounds, the higher the methoxylation degree, the higher the Antiradical activity; on the other hand, unexpectedly, the presence of the unsaturation had a negative impact on the activity. The Antiradical activities of these bis- and trisphenols were then compared to that of Irganox 1010, a widely used antioxidant additive in polypropylene. The optimized compounds, i.e. those deriving from sinapic acid and with saturated esters, proved as effective while being 100% biobased and obtained through a more sustainable synthetic pathway. Thermal analyses (TGA) demonstrated that these bis- and trisphenols exhibit high thermal stability and that their T(d)5% can be easily tailored by playing with the structure of the bisphenol core. p-Hydroxycinnamic acids-based bis- and trisphenols are thus promising easily accessible, eco-friendly, and biocompatible Antiradical additives for a sustainable approach to the stabilization of polymers in packaging and other applications.
P Iacopini - One of the best experts on this subject based on the ideXlab platform.
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catechin epicatechin quercetin rutin and resveratrol in red grape content in vitro antioxidant activity and interactions
Journal of Food Composition and Analysis, 2008Co-Authors: P Iacopini, M Baldi, P Storchi, L SebastianiAbstract:Abstract The extracts obtained from skin and seeds of 10 native Tuscan and international Vitis vinifera varieties were evaluated for their antioxidant activity, total phenolic and anthocyanin content and subjected to HPLC–UV analysis to quantify the content of five phenolic constituents of biological interest: catechin and epicatechin in seeds and quercetin, rutin and resveratrol in skin extracts. The antioxidant activity of the extracts and pure compounds was assessed by means of two different in vitro tests: scavenging of the stable DPPH radical and of authentic peroxynitrite (ONOO−). All the extracts showed significant Antiradical capacity: Merlot skin was most active towards both radicals. All the five phenols investigated possessed strong Antiradical activity. Quercetin, catechin and epicatechin showed maximum activity (respectively, IC 50 ( DPPH ) 5.5, 6.7 and 6.8 μM, IC 50 ( ONOO - ) 48.8, 55.7 and 56.7 μM). Potential Antiradical interactive effects among the five compounds were also investigated and results indicated possible synergy between quercetin, rutin and resveratrol towards ONOO−. The effect was additive for catechin and epicatechin.
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catechin epicatechin quercetin rutin and resveratrol in red grape content in vitro antioxidant activity and interactions
Journal of Food Composition and Analysis, 2008Co-Authors: P Iacopini, M Baldi, P Storchi, L SebastianiAbstract:The extracts obtained from skin and seeds of 10 native Tuscan and international Vitis vinifera varieties were evaluated for their antioxidant activity, total phenolic and anthocyanin content and subjected to HPLC-UV analysis to quantify the content of five phenolic constituents of biological interest: catechin and epicatechin in seeds and quercetin, rutin and resveratrol in skin extracts. The antioxidant activity of the extracts and pure compounds was assessed by means of two different in vitro tests: scavenging of the stable DPPH d radical and of authentic peroxynitrite (ONOO � ). All the extracts showed significant Antiradical capacity: Merlot skin was most active towards both radicals. All the five phenols investigated possessed strong Antiradical activity. Quercetin, catechin and epicatechin showed maximum activity
M J Nunez - One of the best experts on this subject based on the ideXlab platform.
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effect of solvent temperature and solvent to solid ratio on the total phenolic content and Antiradical activity of extracts from different components of grape pomace
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Manuel Pinelo, Monica Rubilar, Maria Jerez, Jorge Sineiro, M J NunezAbstract:Grape byproducts were subjected to an extraction process under various different experimental conditions (namely, solvent type, temperature, solvent-to-solid ratio, time contact, and raw material) in order to study the effect of these conditions on the yield of phenolic compounds and the corresponding Antiradical activity of extracts. Although the order of decreasing capacity to extract soluble materials was ethanol > methanol > water, methanol was the most selective for extracting phenolic compounds. Temperature and solvent-to-solid ratio were found to have a critical role in extraction efficiency; values of 50 °C (between 25 and 50 °C) and 1:1 (between 1:1 and 5:1) maximized the Antiradical activity of phenolic extracts. In addition, extracts from grape samples previously subjected to distillation reached higher Antiradical values in comparison to those coming directly from pressing; in both cases, seed extracts showed better results than those of stem when ethanol or water was employed, whereas the opp...
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interaction among phenols in food fortification negative synergism on antioxidant capacity
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Manuel Pinelo, Lara Manzocco, M J Nunez, Maria Cristina NicoliAbstract:In this work, a study about the consequences of the interaction among phenol compounds on antioxidant capacity is proposed. The Antiradical activity evolution of an ethanol solution containing a mixture of three monophenols (catechin, resveratrol, and quercetin) was compared with the trend followed by each single phenol at three different temperatures (22, 37, and 60 °C). An initial increase and a following decrease in antioxidant activity were observed for all solutions at the three temperatures. The lower Antiradical activity values of the mixture in comparison to the controls during the entire period of storage clearly showed that interaction among these polyphenols promotes a negative sinergistic effect on this property. Keywords: Antiradical activity; phenols; oxidation; negative synergism; temperature
