Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc.
1559.6±65.0 °C at 760 mmHg
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provides coniferyl ferulate(CAS#:65995-64-4) MSDS, density, melting point, boiling point, structure, formula, molecular weight etc. Articles of coniferyl ferulate are included as well.>> amp version: coniferyl ferulate
Pomegranate juice is one of the main products of pomegranate processing with high content of a complex of polyphenolic compounds. It possesses high antioxidant activity. The aim of the study is to establish the nutritional profile of pomegranate juice. Material and methods. A research of nutrient composition of commercial pomegranate juice and analysis of the results in conjunction with the data of chemical composition present in reference books and scientific publications have been carried out. Results and discussion. The nutrient profile of pomegranate juice has been defined. The nutrient profile shows the content of more than 30 nutrients and biologically active substances. Sugars of pomegranate juice are represented by glucose and fructose in approximately equal concentrations. Citric and L-malic acids prevail of the organic acids in pomegranate juice while the content of citric acid, as a rule, is several times higher than the content of L-malic. The total acidity of pomegranate juice is high, on average 1.1 g of organic acids is present in 100 cm3 of juice. A portion of pomegranate juice of industrial production on average contains 15% of the recommended daily allowance of potassium, 5% of magnesium, about 10% of copper. Pomegranate juice is rich in polyphenolic compounds – flavonoids and phenolic acids, as well as tannins, which are mainly represented by ellagotannins. The content of anthocyanins in pomegranate juice of industrial production on averages is 1 mg/100 cm3 (the majority is cyanidin-3,5-O-diglucoside – about 40% of the total content of anthocyanins), ellagic acid – on average 4 mg/100 cm3. The total concentration ellagotannins ( mostly punicalin and punicalagin ) is on average 40 mg/100 cm3. Conclusion. Polyphenolic compounds (ellagotanins, anthocyanins, ellagic acid) and minerals – potassium, magnesium, copper are the most significant for pomegranate juice from the point of view of providing human body with micronutrients and minor biologically active substances.
anthocyanins; biologically active substances; ellagic acid; micronutrients; nutrient profile; pomegranate juice; punicalagine; punicalin.
[Pomegranate juice nutritional profile]
L M Khomich 1, I B Perova 2, K I Eller 2
Fermentation in solid state culture (SSC) has been the focus of increasing interest because of its potential for industrial applications. In previous studies SSC of pomegranate wastes by Aspergillus niger has been extensively developed and optimized for the recovery of ellagic acid (EA), a high value bioactive. In this study we comparatively investigated the SSC of powdered pomegranate husks by A. niger and Saccharomyces cerevisiae and evaluated the recovery yields of EA by an ultrasound and microwave-assisted 7:3 water/ethanol extraction. Surprisingly enough, the yields obtained by S. cerevisiae fermentation (4% w/w) were found 5-fold higher than those of the A. niger fermented material, with a 10-fold increase with respect to the unfermented material. The EA origin was traced by HPLC analysis that showed a significant decrease in the levels of punicalagin isomers and granatin B and formation of punicalin following fermentation. Other extraction conditions that could warrant a complete solubilization of EA were evaluated. Using a 1:100 solid to solvent ratio and DMSO as the solvent, EA was obtained in 4% yields from S. cerevisiae fermented husks at a high purity degree. Hydrolytic treatment of S. cerevisiae fermented pomegranate husks afforded a material freed of the polysaccharides components that gave recovery yields of EA up to 12% w/w.
Aspergillus niger; Saccharomyces cerevisiae; acid hydrolysis; ellagic acid; ellagitannins; solid state fermentation; ultrasound microwave-assisted extraction.
Ellagic Acid Recovery by Solid State Fermentation of Pomegranate Wastes by Aspergillus niger and Saccharomyces cerevisiae: A Comparison
Federica Moccia 1, Adriana C Flores-Gallegos 2, Monica L Chavez-Gonzalez 3, Leonardo Sepúlveda 4, Stefania Marzorati 5, Luisella Verotta 6, Lucia Panzella 7, Juan A Ascacio-Valdes 8, Cristobal N Aguilar 9, Alessandra Napolitano 10
2019 Oct 14;
Ellagitannins are literally a class of tannins. Triggered by the oxidation of the phenolic parts on β-pentagalloyl-d-glucose, ellagitannins are generated through various structural conversions, such as the coupling of the phenolic parts, oxidation to highly complex structures, and the formation of dimer and lager analogs, which expand the structural diversity. To date, more than 1000 natural ellagitannins have been identified. Since these phenolic compounds exhibit a variety of biological activities, ellagitannins have potential applications in medicine and health enhancement. Within the context of identifying suitable applications, considerations need to be based on correct structural features. This review describes the structural revisions of 32 natural ellagitannins, namely alnusiin; alnusnin A and B; castalagin; castalin; casuarinin; cercidinin A and B; chebulagic acid; chebulinic acid; corilagin; geraniin; isoterchebin; nobotanin B, C, E, G, H, I, J, and K; punicalagin; punicalin; punigluconin; roxbin B; sanguiin H-2, H-3, and H-6; stachyurin; terchebin; vescalagin; and vescalin. The major focus is on the outline of the initial structural determination, on the processes to find the errors in the structure, and on the methods for the revision of the structure.
ellagitannin; revision; structure.
Structural Revisions in Natural Ellagitannins
Hidetoshi Yamada 1, Shinnosuke Wakamori 2, Tsukasa Hirokane 3, Kazutada Ikeuchi 4, Shintaro Matsumoto 5
2018 Jul 30;