Compounds > 2-2--azino-di-(3-ethylbenzothiazoline)-6-sulfonic-acid

2-2--azino-di-(3-ethylbenzothiazoline)-6-sulfonic-acid and pinoresinol

2-2--azino-di-(3-ethylbenzothiazoline)-6-sulfonic-acid has been researched along with pinoresinol* in 2 studies

Other Studies

2 other study(ies) available for 2-2--azino-di-(3-ethylbenzothiazoline)-6-sulfonic-acid and pinoresinol

Article	Year
Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques. Food chemistry, 2015, Dec-01, Volume: 188 Potato, tomato, eggplant and pumpkin were deep fried, sautéed and boiled in Mediterranean extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O). We determined the contents of fat, moisture, total phenols (TPC) and eighteen phenolic compounds, as well as antioxidant capacity in the raw vegetables and compared these with contents measured after cooking. Deep frying and sautéing led to increased fat contents and TPC, whereas both types of boiling (in water and W/O) reduced the same. The presence of EVOO in cooking increased the phenolics identified in the raw foods as oleuropein, pinoresinol, hydroxytyrosol and tyrosol, and the contents of vegetable phenolics such as chlorogenic acid and rutin. All the cooking methods conserved or increased the antioxidant capacity measured by DPPH, FRAP and ABTS. Multivariate analyses showed that each cooked vegetable developed specific phenolic and antioxidant activity profiles resulting from the characteristics of the raw vegetables and the cooking techniques. Topics: Antioxidants; Benzothiazoles; Chlorogenic Acid; Chromatography, High Pressure Liquid; Cluster Analysis; Cooking; Cucurbita; Dietary Fats; Furans; Iridoid Glucosides; Iridoids; Lignans; Multivariate Analysis; Olive Oil; Phenols; Phenylethyl Alcohol; Rutin; Solanum lycopersicum; Solanum melongena; Solanum tuberosum; Sulfonic Acids; Vegetables	2015
Two new compounds isolated from Liriope muscari. Molecules (Basel, Switzerland), 2012, Jul-25, Volume: 17, Issue:8 Two new compounds, (2S,3R)-methyl 7-hydroxy-2-(4-hydroxy-3-methoxy-phenyl)-3-(hydroxymethyl)-2,3-dihydrobenzofuran-5-carboxylate (1) and (4R,5S)-5-(3-hydroxy-2,6-dimethylphenyl)-4-isopropyldihydrofuran-2-one (2), tentatively named norcurlignan and limlactone, respectively, were isolated from Liriope muscari, together with the known compound (-)-pinoresinol (3). The structures of these compounds were elucidated and characterized on the basis of 1D NMR, 2D NMR, CD and MS data. The in vitro antioxidant activities of compounds 1-3 were assessed by the DPPH and ABTS scavenging methods. Topics: Benzofurans; Benzothiazoles; Biphenyl Compounds; Chromatography, Gel; Free Radical Scavengers; Free Radicals; Furans; Lignans; Liriope Plant; Magnetic Resonance Spectroscopy; Medicine, Chinese Traditional; Molecular Conformation; Molecular Structure; Picrates; Sulfonic Acids	2012

Article

Year

Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques.

Food chemistry, 2015, Dec-01, Volume: 188

Potato, tomato, eggplant and pumpkin were deep fried, sautéed and boiled in Mediterranean extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O). We determined the contents of fat, moisture, total phenols (TPC) and eighteen phenolic compounds, as well as antioxidant capacity in the raw vegetables and compared these with contents measured after cooking. Deep frying and sautéing led to increased fat contents and TPC, whereas both types of boiling (in water and W/O) reduced the same. The presence of EVOO in cooking increased the phenolics identified in the raw foods as oleuropein, pinoresinol, hydroxytyrosol and tyrosol, and the contents of vegetable phenolics such as chlorogenic acid and rutin. All the cooking methods conserved or increased the antioxidant capacity measured by DPPH, FRAP and ABTS. Multivariate analyses showed that each cooked vegetable developed specific phenolic and antioxidant activity profiles resulting from the characteristics of the raw vegetables and the cooking techniques.

Topics: Antioxidants; Benzothiazoles; Chlorogenic Acid; Chromatography, High Pressure Liquid; Cluster Analysis; Cooking; Cucurbita; Dietary Fats; Furans; Iridoid Glucosides; Iridoids; Lignans; Multivariate Analysis; Olive Oil; Phenols; Phenylethyl Alcohol; Rutin; Solanum lycopersicum; Solanum melongena; Solanum tuberosum; Sulfonic Acids; Vegetables

2015

Two new compounds isolated from Liriope muscari.

Molecules (Basel, Switzerland), 2012, Jul-25, Volume: 17, Issue:8

Two new compounds, (2S,3R)-methyl 7-hydroxy-2-(4-hydroxy-3-methoxy-phenyl)-3-(hydroxymethyl)-2,3-dihydrobenzofuran-5-carboxylate (1) and (4R,5S)-5-(3-hydroxy-2,6-dimethylphenyl)-4-isopropyldihydrofuran-2-one (2), tentatively named norcurlignan and limlactone, respectively, were isolated from Liriope muscari, together with the known compound (-)-pinoresinol (3). The structures of these compounds were elucidated and characterized on the basis of 1D NMR, 2D NMR, CD and MS data. The in vitro antioxidant activities of compounds 1-3 were assessed by the DPPH and ABTS scavenging methods.

Topics: Benzofurans; Benzothiazoles; Biphenyl Compounds; Chromatography, Gel; Free Radical Scavengers; Free Radicals; Furans; Lignans; Liriope Plant; Magnetic Resonance Spectroscopy; Medicine, Chinese Traditional; Molecular Conformation; Molecular Structure; Picrates; Sulfonic Acids

2012