Sugar-Phenol Condensations. The Condensation of <i>d</i>-Glucose with Phenol

Niederl, Joseph B.; Maurmeyer, Robert

doi:10.1021/ja01874a006

Cited by 8 publications

(3 citation statements)

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“…An increase in the amount of GBVs at the fixing step may be due to the nonenzymatic conversion of labile precursors of each GBV 31 or a dehydration reaction between the alcoholic volatile compounds and glucose. 44 Tentative Identification of Malonyl Esters of GBVs. Plant metabolites often accumulate in vacuoles as glycoconjugates, and some of them are converted to malonyl esters, which are labile due to the presence of an active methylene group in the molecule.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…Plant leaves produce several volatile compounds in response to drought stress or mechanical stress, and alcoholic aroma compounds are simultaneously converted to the corresponding glycosidic compounds by glycosyl transferases. , The increase in GBVs during the withering and turnover processes may be due to the mechanical stress during the manufacturing steps. An increase in the amount of GBVs at the fixing step may be due to the nonenzymatic conversion of labile precursors of each GBV or a dehydration reaction between the alcoholic volatile compounds and glucose …”

Section: Results and Discussionmentioning

confidence: 99%

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Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives

Cui

Katsuno

Totsuka

et al. 2016

J. Agric. Food Chem.

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A recently developed method enabled us to simultaneously characterize and quantitate glycosidically bound volatiles (GBVs) at picomole levels using liquid chromatography-mass spectrometry (LC-MS). On the basis of the analytical data it is possible to screen tea varieties most suitable for black tea processing, in which higher concentrations of primeverosides accumulate. The primeverosides decreased at the rolling step in black tea processing, whereas the glucopyranosides did not change much. The total contents of GBVs gradually increased at the withering steps and then remarkably increased after the fixing step at 230 °C, during oolong tea processing. The presence of 6'-O-malonyl ester type β-D-glucopyranosides in the tea samples suggested a contribution to the increment in glucopyranosides during oolong tea processing. The method was also used to analyze GBVs and their derivatives to understand their possible role in the metabolic pathway of tea.

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Section: ■ Results and Discussionmentioning

confidence: 99%

Section: Results and Discussionmentioning

confidence: 99%

Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives

Cui

Katsuno

Totsuka

et al. 2016

J. Agric. Food Chem.

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show abstract

“…Also, Niederl and Maurmeyer (1939) reported that polyhydric phenols, resorcinol, pyrogallol are capable of condensing with reducing monosaccharides.…”

Section: The Relation Between Phenolic Compounds and Sugarmentioning

confidence: 99%

Suggested mechanism for the effect of sweeteners on radical scavenging activity of phenolic compounds in black and green tea

Shalaby

Mahmoud

Shanab

2016

Frontiers in Life Science

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The present work aims to evaluate the relation between the antioxidant activities and phenolic compound contents of two tea samples (green and black) mixed with or without sweeteners (sucrose or aspartame). The aqueous extracts were screened for total polyphenol and flavonoids contents. Antioxidant activities of extracts were tested using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical method and 2, 2 -azino-bis [ethylbenzthiazoline-6-sulfonic acid] (ABTS) methods using butylated hydroxyl anisole as standard compound. In addition, we identified polyphenols compounds using high performance liquid chromatography (HPLC). The results indicated that the antioxidant activity was higher against ABTS radical more than DPPH radical. Also, there is positive correlation between the antioxidant activity and phenolic compounds content presented in water extracts of tea samples. The results also indicated that addition of table sugar to green tea significantly decreased the antioxidant activity (from 95.8% to 90.6% with 4.0% sucrose). However, the same table sugar in black tea increased the antioxidant activity (from 87.0% to 91.9% with 4.0% sucrose). The analysis using HPLC showed that caffeine was the most predominant individual compounds in green and black tea without and with 1.0% sucrose (6081.8, 8772.1, 6474 and 3755 µg/100g, respectively). However, cinnamic acid showed the lowest content in the same tea samples (0.21, 0.25, 0.19 and 0.18 µg/100g respectively). Pyrogallol, catechol, epicatechin, ellagic, protocatchuic were significantly higher in green tea than in black tea. ARTICLE HISTORY

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C-Arylation at the anomeric centre of sugars by bromomagnesium phenolates: Synthesis of 1,1- and 5,5-bis(2-hydroxyaryl)-C-glycosyl derivatives

Cornia

Rassu

Casiraghi

1990

Carbohydrate Research

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Sugar-Phenol Condensations. The Condensation of d-Glucose with Phenol

Cited by 8 publications

References 0 publications

Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives

Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives

Suggested mechanism for the effect of sweeteners on radical scavenging activity of phenolic compounds in black and green tea

C-Arylation at the anomeric centre of sugars by bromomagnesium phenolates: Synthesis of 1,1- and 5,5-bis(2-hydroxyaryl)-C-glycosyl derivatives

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