Highly Efficient Nitration of Phenolic Compounds using Some Nitrates and Oxalic Acid under Solvent-Free Conditions

Ji, Li; Qian, Chao; Liu, Mei-xin; Chen, Xinzhi

doi:10.3184/030823411x12935549795603

Cited by 5 publications

(1 citation statement)

References 23 publications

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“…The combination of senduduk leaf extract and nitrite reduced precisely extract role in contributing phenolic compounds. The decrease in the total phenolic content of formula D was most probably caused by nitrosation of the phenolic compound (González-Mancebo et al, 2002) and a little water proved to be important in the initial period of the reaction (Ji et al, 2011). Nitrosation might be mediated by the lower pH of the obtained result.…”

Section: Total Phenolic Contentmentioning

confidence: 90%

Aqueous Leaf Extract of Senduduk (Melastoma malabathricum L.) Could Improve the Physicochemical Properties of Beef Sausage Dough

Suharyanto

Nuraini

Suryati

et al. 2020

JITEK

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Improving comminuted meat products characteristics using a natural agent, such as phytochemicals, in order to replace the use of nitrite, have become a need due to the health reason. The quality of the sausage is also affected by the initial characteristics of the dough. Therefore, this research was conducted to investigate the effect of aqueous leaf extract of senduduk (Melastoma malabathricum L.) on the physicochemical properties of beef sausage dough. Different four formulas as treatment were employed to form the dough: formula A was as a control consisted of beef meat, vegetable oil, skim milk powder, tapioca, salt, phosphate, and seasoning; formula B was control added with extract 0.55%; formula C was control added with sodium nitrite 0.0011%, and formula D was control added with extract 0.55% and sodium nitrite 0.0011%. All ingredients were blended to be the dough. The result of the study denoted that the extract (B and D) significantly decreased (P<0.05) pH, and aw value with no difference in water content among the dough. The total phenolic content of the dough containing extract (B and D) was markedly higher (P<0.05) than were others. It increased significantly on antioxidant capacity, scavenging activity, and reduced the thiobarbituric acid reactive substances (TBARS) value of the dough. There was also no nitrite residual detected in all dough. In conclusion, the extract could improve the physicochemical properties of beef sausage dough and replace the use of nitrite in the dough.

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Section: Total Phenolic Contentmentioning

confidence: 90%

Aqueous Leaf Extract of Senduduk (Melastoma malabathricum L.) Could Improve the Physicochemical Properties of Beef Sausage Dough

Suharyanto

Nuraini

Suryati

et al. 2020

JITEK

View full text Add to dashboard Cite

show abstract

ChemInform Abstract: Highly Efficient Nitration of Phenolic Compounds Using Some Nitrates and Oxalic Acid under Solvent‐Free Conditions.

Qian

Liu

et al. 2011

ChemInform

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Supported nitric acid on polyvinylpolypyrrolidone as an efficient and mild nitrating agent for the selective preparation of nitrophenols

Nikoorazm

Ghorbani‐Choghamarani

Goudarziafshar

2011

Scientia Iranica

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Highly Efficient Nitration of Phenolic Compounds using Some Nitrates and Oxalic Acid under Solvent-Free Conditions

Abstract: Nitrophenols can be obtained by direct nitration of phenols with some nitrates and oxalic acid at room temperature in moderate to high yields under solvent-free conditions. A small amount of water proved to be important in the initial period of the reaction.

Cited by 5 publications

References 23 publications

Aqueous Leaf Extract of Senduduk (Melastoma malabathricum L.) Could Improve the Physicochemical Properties of Beef Sausage Dough

Aqueous Leaf Extract of Senduduk (Melastoma malabathricum L.) Could Improve the Physicochemical Properties of Beef Sausage Dough

ChemInform Abstract: Highly Efficient Nitration of Phenolic Compounds Using Some Nitrates and Oxalic Acid under Solvent‐Free Conditions.

Supported nitric acid on polyvinylpolypyrrolidone as an efficient and mild nitrating agent for the selective preparation of nitrophenols

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