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•New bis(2-furanylmethyl)spiro(N/N)cyclotriphosphazenes and some quaternized derivatives were prepared.•The characteristic NMR spectral data of the phosphazenes were elucidated.•The ...crystal structures of two phosphazenes were determined crystallographically.•The antioxidant activities of the phosphazenes were evaluated.
In the present study, the reaction of hexachlorocyclotriphosphazene (N3P3CI6, HCCP) and N1,N2-bis(2-furanylmethyl)-1,2-diaminoethane (1) yielded the tetrachloro-spiro(ethane-1,2-diamino)-N,N-bis(2-furanylmethyl)cyclotriphosphazene (2). Tetrachlorocyclotriphosphazene (2) was then converted to fully substituted cyclotriphosphazenes (2a-2e) using secondary amines and sodium dimethylaminoethoxide. Compound 2e with dimethylaminoethoxy chains was quaternized in substituted nitrogen by reacting with methyl iodide (CH3I) to give polyiodo salt (2f). Subsequent metathesis with bis(trifluoromethane)sulfonimide lithium salt (LiNTf2) gave the corresponding ionic salt (2g). This phosphazene-based amide salt (2g) arose as a viscous liquid at room temperature. The structures of 2–2g were confirmed by elemental analysis, HRMS, FT-IR, 1H, 13C, and 31P NMR data. The crystal structures of 2 and 2b were also elucidated by X-ray crystallography. Additionally, the antioxidant activities of the phosphazene derivatives were investigated using free radical scavenging assays. The highest radical scavenging activity values (%) were detected for compounds 2e (53.4 ± 0.4) and 2f (56.1 ± 0.2).
The Special Issue “Extractable and Non-Extractable Antioxidants” gives an updated view on antioxidants—both in their extractable and non-extractable form—in the different food groups, their products ...thereof, and food preparations as well as byproducts and biomass waste. The potential beneficial properties of these compounds and nutraceutical formulations are described in the various studies covered in this Special Issue.
This research aimed to develop a mango juice microcapsule with high fructooligosaccharides (FOS) content using enzymatic hydrolysis with Novozym® 960 and Pectinex® Ultra SP-L. Enzymatic hydrolysis ...was done by varying factors which included enzyme concentration (0.1 and 0.2 mL Novozym® 960/100 mL sample and 0.5 and 1.0 mL Pectinex® Ultra SP-L/100 mL sample), incubation temperature (45–55 °C) and incubation time (60 and 120 min). Using 0.2 mL/100 mL sample of Novozym® 960 reduced sugar content by converting 80% of sucrose and increasing FOS levels by 20%. The optimal condition for spray drying increased-FOS mango juice microcapsules were established with 160 °C inlet temperature. Encapsulating agents were; resistant maltodextrin (RM), gum arabic (GA), and a combination of both at 1:1, 2:1, and 3:1 v/v ratios. Microcapsule powders exhibited a light greenish-yellow hue and optimal conditions involved a 3:1 ratio of RM and GA (GRM), which exhibited the highest phenolic compounds, flavonoid content, and antioxidant activity (p ≤ 0.05). Microcapsules stored in vacuum-sealed aluminum bags best maintained physicochemical and microbial quality over a 45-day period. Microencapsulated mango juice has potential to be used in the food industry, including its role in beverage production and as a component in functional foods.
•Fructooligosaccharide (FOS) was produced in mango juice by using enzymatic hydrolysis.•The highest FOS production in mango juice was 20% using Novozym® 960.•Microcapsule from a 3:1 ratio of G + RMD exhibited the highest antioxidant property.•Vacuum-sealed aluminum bag was best condition to preserve microcapsule's quality during storage.
Starch and whey protein are potential biomaterials for the development of biodegradable and edible food packaging. In this study, chlorogenic acid (CGA), an eco-friendly natural extract, was firstly ...added to sweet whey/starch matrix as a bioactive compound to develop biodegradable active packaging materials. The results showed that when the ratio between starch and sweet whey was 10:1, water resistance and toughness of sweet whey/starch blend films were improved significantly. After the addition of CGA, the active films showed excellent UV barrier, antibacterial and antioxidant properties. When the addition of CGA reached 3%, UV barrier (at 315 nm), antibacterial (against Escherichia coli) and antioxidant (ABTS method) properties of the active films were increased by 54.6%, 47.5% and 74.5% compared with sweet whey/starch matrix. The presence of CGA could form new hydrogen bonds in the matrix and affect the interactions between sweet whey and starch, which increased swelling rate and toughness of the active films. Preservation experiments of fresh bananas could indicate that the presence of CGA can effectively exert antioxidant effects and inhibit the browning of bananas. As an edible inner coating or film, CGA loaded sweet whey/starch active material has good application potential in the field of food packaging.
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•The introduction of sweet whey can improve water resistance and toughness of starch.•CGA was firstly added to starch matrix to develop edible and active films/coatings.•UV barrier and active functions were increased by the addition of CGA significantly.•CGA can form physical cross-linking with sweet whey and starch by hydrogen bonds.
•The aloe polysaccharide was separated and purified.•The structure of aloe polysaccharide was analyzed.•The properties of aloe polysaccharide were studied.
Using fresh aloe as a raw material, aloe ...polysaccharide was prepared by the water extraction. After protein removal by sevage method, the aloe polysaccharide was refined by dialysis. The aloe polysaccharide was separated by diethylaminoethyl-52 (DEAE-52) cellulose column and Sephadex G-100 to obtain a single component of aloe polysaccharide. The molecular weight and monosaccharide components were determined by size exclusion chromatography-multi-angle laser light scatterer-differential refractive index detector (SEC-MALLS-RI) and high performance liquid chromatography (HPLC), respectively, and the structure was confirmed by nuclear magnetic resonance (NMR) spectrum. The molecular weight of aloe polysaccharide was 1.32 × 106 Da. The monosaccharide components were fucose (Fuc), arabinose (Ara), rhamnose (Rha), galactose (Gal), glucose (Glc), xylose (Xyl), mannose (Man), galacturonic acid (Gal-UA) and glucuronic acid (Gul-UA), and the proportions of each component were 0.37%, 7.52%, 3.46%, 10.23%, 26.99%, 1.61%, 35.02%, 14.25% and 0.55%, respectively. In order to obtain the structure-activity relationship (SAR) of aloe polysaccharide, the derivatives, including acetylated aloe polysaccharides (AAP), phosphorylated aloe polysaccharides (PAP) and carboxylated aloe polysaccharides (CAP) were synthesized. Results of antioxidant test in vitro showed that aloe polysaccharide and its derivatives had a good activity.
The intracellular antioxidant activities of diosmetin were evaluated by cellular antioxidant activity (CAA) assay, 2,2-azobis(2-amidinopropane) dihydrochloride (AAPH)-induced erythrocyte hemolysis ...assay and cupric chloride (CuCl2)-induced plasma oxidation assay. The results showed that diosmetin exhibits strong cellular antioxidant activity (EC50 = 7.98 μmol, CAA value = 58 μmol QE/100 μmol). It was also found that diosmetin treatment could effectively attenuate AAPH-induced erythrocyte hemolysis (91.0% inhibition at 100 μg/mL) and CuCl2-induced plasma oxidation through inhibition of intracellular reactive oxygen species (ROS) generation. Diosmetin could significantly restore AAPH-induced increase of intracelluar antioxidant enzyme (SOD, GPx, and CAT) activities to normal levels, as well as inhibit intracellular malondialdehyde (MDA) formation. Thus, the intracellular antioxidant detoxifying mechanism of diosmetin is associated with both nonenzymatic and enzymatic defense systems.
Pumpkin flour produced through fermentation can increase its nutritional value. This study aims to analyze the chemical characteristics and antioxidants of fermented pumpkin flour with variations in ...microorganisms and fermentation time, as well as the correlation between the two factors, and determine the best formulation. This study used a factorial group randomized design method with two factors, namely, variation of microorganism and fermentation time. The data obtained were analyzed using factorial ANOVA, followed by the Duncan Multiple Range Test (DMRT) test with a confidence level of 95% using SPSS 23. The chemical characteristics of fermented pumpkin flour showed an interaction between fermentation microorganisms and the length of fermentation time on the antioxidant activity of fermented pumpkin flour, but there was no interaction between fermentation microorganisms and the length of fermentation time on the moisture content, ash, protein, fat, and carbohydrates of fermented pumpkin flour. Fermentation by S. cerevisiae for 3 days had the best chemical characteristics and antioxidant activity of fermented pumpkin flour. Researchers hope that the application of fermentation in processing pumpkin into flour can increase the nutritional value, the economic value, and the value of health.
•The newly compound 2-(1-(3-methyl-1-oxo-1,2,3,4-tetrahydronaphthalen-2-yl)ethyl)malononitrile was successfully synthesized.•The newly synthesized compound was characterized using FT-IR, 1H NMR, 13C ...NMR, elemental analysis, Mass spectrometry, and XRD studies.•The antioxidant capacity of the synthesized compound was scrutinized in-vitro by three methods.•Molecular docking studies of the compound was performed towards four antioxidant proteins (1N8Q, 1OG5, 2CDU, and 4JK4).
In the current study, we report the synthesis, structural determination, and both in vitro and in silico antioxidant assessment of 2-(1-(3-methyl-1-oxo-1,2,3,4-tetrahydronaphthalen-2-yl)ethyl)malononitrile. The title compound was synthesized via the 1,4-Michael addition reaction of malononitrile with (E)-2-ethylidene-3-methyl-3,4-dihydronaphthalen-1(2H)-one in the presence of piperidine. The molecular structure of the synthesized compound was elucidated using various techniques such as 1H NMR, 13C NMR, IR, elementary analysis (AE) and confirmed by mass spectrometry (MS), as well as by the X-ray diffraction (XRD) analysis. Notably, the XRD study showed the investigated compound crystallizes in the triclinic system (S.G.: P-1). The target compound was evaluated for its antioxidant ability employing the Free radical scavenging (DPPH), Ferric reducing power (FRAP), and Phosphomolybdenum (PM) tests. The findings revealed that the compound displays an interesting antioxidant power. Furthermore, the molecular docking results show that the studied compound has a potential antioxidant effect, producing stable intermolecular interactions towards antioxidant proteins encoded in the protein data bank (PDB) by 1N8Q, 1OG5, 2CDU, and 4JK4, respectively.
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New crystal, (E)-N’-(4-(dimethylamino)benzylidene)-5-methyl-1H-pyrazole-3-carbohydrazide (3) has been synthesized and characterized by FT-IR, NMR, ESI-MS and single crystal X-ray diffraction (XRD). ...The optimized molecular structures of free base and cationic species of (3) in gas phase and aqueous solution, vibrational frequencies and, corresponding vibrational assignments have been investigated experimentally and theoretically by using the B3LYP/6-31G∗ and B3LYP/6–311++G∗∗ methods. High solvation energy values are observed for both species of (3) in solution while the NBO and AIM studies support the higher stability of the cationic species in solution. The high energy values ΔEσ→σ∗ and ΔEσ→π∗ transitions, due to the planarity of both CH3 groups linked to N atom, could support the high reactivities of its free base and cationic species, as compared with naloxone, cocaine and scopolamine. Complete vibrational assignments of 105 and 108 vibration modes expected for free base and cationic species of (3) together with the corresponding harmonic force constants are here reported. In vitro antidiabetic and antioxidant activities were revealed for (3). The molecular docking studies of the title compound revealed that it may exhibit anti-diabetic activity via inhibition of α-glucosidase PDB:3A4A enzyme.
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•A new pyrazole derivative was synthesized and characterized by spectroscopic methods.•Two species of new derivative were studied theoretically in gas phase and aqueous solution.•NBO and AIM studies support the higher stability of the cationic species in solution.•Complete vibrational assignments for both species and the force constants are reported.•The anti-diabetic and antioxidant activities were tested, and Molecular docking studies were carried.
