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The First Total Synthesis of(±)-3',7-Dihydroxy-4'-methoxyflavan

Chinese Chemical Letters 2003年第5期14卷 443-444页

作者： Ji Jun XUE Xian Shu ZHANG Xi Zhou LIANG Ying LI National Laboratory of Applied Organic Chemistry and Institute of Organic Chemistry Lanzhou UniversityLanzhou 730000

The first total synthesis of (?-3, 7-dihydroxy-4-methoxyflavan, a naturally occurring flavan, was described. The key step is the cyclization of 1, 3-diaryl-1-propanol by BF3稥t2O.

关键词： (±)-3' 7-Dihydroxy-4'-methoxyflavan total synthesis flavanols synthesis Cyclization

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Grape Phenolic Extract Potentially Useful in the Control of Antibiotic Resistant Strains of <i>Campylobacter</i>

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Advances in Microbiology 2014年第2期4卷 73-80页

作者： Elisa Mingo Alfonso V. Carrascosa Sonia de Pascual-Teresa Adolfo J. Martinez-Rodriguez Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN) CSIC Departamento de Metabolismo y Nutrición-C/Jose Antonio Novais Madrid Spain Instituto de Investigación en Ciencias de la Alimentación (CIAL) CSIC-UAM Departamento de Biotecnología y Microbiología. C/Nicolás Cabrera 9. Cantoblanco Campus Universidad Autónoma de Madrid Madrid Spain

In this work, a grape phenolic extract obtained by methanol extraction has been demonstrated to be effective in inhibiting the growth of different strains and species of Campylobacter, one of the most important bacterial foodborne pathogens causing gastroenteritis worldwide. Noteworthily, it was particularly effective against several strains presenting multiple antibiotic resistances. In all cases, the minimum inhibitory concentration (MIC) was lower than 300 mg GAE/L, being of 60 mg GAE/L for one of the most resistant strains (C. coli LP2), while the others were between 120 mg GAE/L and 180 mg GAE/L. The analytical study of the main phenolic compounds in the grape extract revealed that it was mainly constituted by catechins (85.7%) and phenolic acids (13.7%). However, experiments developed using pure standards demonstrate that phenolic acids (such as gallic, p-hidroxibenzoic, vanillic, and homovanillic acids) were the most active, provoking a Campylobacter growth decrease between 6.7 and 7.6 log, while epicatechin was the only catechin with activity as pure compound (1 log of growth decrease).

关键词： Campylobacter Food-Borne Pathogen Antibiotic Resistance Grape Phenolic Extract Phenolic Acids flavanols

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New Line of Drinks Based on Grape Products

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Journal of Food Science and Engineering 2012年第2期2卷 106-110页

作者： Zaira Shapatava Kukuri Dzeria Lali Goginava Zviad Bobokashvili Institute of Horticulture Viticulture and Oenology of the Agricultural University of Georgia Tbilisi 0159 Georgia

Fruit processing is the appropriative way to augment fruit intake. The present paper shows production technology, which is based on the characteristics of selected raw materials and does not use sugar （saccharose）. The objective of the present paper is to produce healthful and disease preventive beverages based on ＂Saperavi＂ red wine and bilberries, using grape juice concentrate and stevioside, a natural sweetener, instead of saccharose. The technology is based on the removal of alcohol at a low temperature and low pressure. In these conditions about 50% of moisture is evaporated. The extract is then diluted with 0.25% of stevioside liquid and the ratio is 1：1. The working name is ＂Saperavi-S＂. Bilberry juice is added to this beverage at the ratio of 1： l in order to enrich it with biologically active substances. The working name of this beverage is ＂Marnidan＂. The products have high contents of phenolic compounds, mainly-anthocyanins. The main idea of technology uses bilberry juice with grape juice concentrate. Bilberries have quite high antioxidant activity, amounting to 55% against l,l-Diphenyl-2-picrylhydrazyl. It is the first time we have produced a beverage based on dealcoholized red wine, stevioside and bilberry juice. This beverage is of special importance in terms of its disease-preventive qualities, including prevention of diabetes, one of the most widespread chronic diseases.

关键词： Antioxidants anthocyanins flavanols non-alcoholic wine beverage bilberry steviosid.

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Identification of Pigments from Jujube Fruit Skin

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Agricultural Science & Technology 2010年第4期11卷 110-112,183页

作者：张琼沈广宁王淑贞祝恩元周广芳山东省果树研究所山东泰安271000 山东省科学技术厅山东济南250014

[Objective]The aim was to identify the composition of pigments from Jujube fruit skin.[Method]Pigments were extracted from＇Lubei Dongzao＇,＇Lajiao Zao＇,＇Chengwu Dongzao＇,＇Dabailing＇and identificated by using high performance liquid chromatography-mass spectrometry（HPLC-MS）.[Result]The results showed that eight flavanols and four to five flavonols were detected,no anthocyanins was *** contents of flavonoids were differnt in four *** contents of flavanols（11 mg/g） and flavonols（1.78 mg/g） in＇Dabailing＇ were one-time higher than other *** 3 rutinoside was the major flavonol.[Conclusion]The research provided theoretical basis for further study on mechanism of Jujube pigment turnning into the red.

关键词： Jujube HPLC-MS flavanols Flavonols Anthocyanins

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