scholarly journals Metabolism of Gallic Acid and Syringic Acid by Pseudomonas putida

1972 ◽  
Vol 247 (20) ◽  
pp. 6438-6443 ◽  
Author(s):  
Brian F. Tack ◽  
Peter J. Chapman ◽  
Stanley Dagley
Keyword(s):  
Pseudomonas Putida ◽  
Gallic Acid ◽  
Syringic Acid

scholarly journals High-Performance Thin-Layer Chromatography Densitometric Method for the Simultaneous Determination of Three Phenolic Acids in Syzygium aromaticum (L.) Merr. & Perry

2008 ◽  
Vol 91 (5) ◽  
pp. 1169-1173 ◽  
Author(s):  
Subha Rastogi ◽  
Madan M Pandey ◽  
Ajay K S Rawat
Keyword(s):  
Thin Layer ◽  
Gallic Acid ◽  
Simultaneous Determination ◽  
Caffeic Acid ◽  
Correlation Coefficient ◽  
Phenolic Acids ◽  
High Performance ◽  
Syringic Acid ◽  
Syzygium Aromaticum

Abstract A simple, precise, and rapid high-performance thin-layer chromatographic (HPTLC) method has been developed for the simultaneous determination of 3 phenolic acids, i.e., gallic acid, caffeic acid, and syringic acid, in the dried buds of Syzygium aromaticum, commonly known as clove. HPTLC was performed on silica gel 60F254 plates with tolueneethyl acetateformic acid (8 2 1) mobile phase and densitometric scanning at 280 nm. The method was validated for selectivity, linearity, precision, and repeatability. Instrumental precision coefficient of variation (CV) was 0.88, 0.93, and 0.98% and repeatability of the method (CV) was 0.76, 0.64, and 0.69% for gallic acid, caffeic acid, and syringic acid, respectively. The linear concentration ranges were 4003200 ng/spot with a correlation coefficient of 0.993 for gallic acid, 4403520 ng/spot with a correlation coefficient of 0.994 for caffeic acid, and 4004000 ng/spot with a correlation coefficient of 0.993 for syringic acid. The average recoveries of gallic acid, caffeic acid, and syringic acid were 96.3, 95.7, and 92.4%, respectively. Gallic acid, caffeic acid, and syringic acid were present at levels of 1.58, 0.06, and 0.05% (w/w), respectively, in S. aromaticum. This method is simple, accurate, precise, and economical and can be used for routine quality control.

Unravelling the gallic acid degradation pathway in bacteria: the gal cluster from Pseudomonas putida

2010 ◽  
Vol 79 (2) ◽  
pp. 359-374 ◽  
Author(s):  
Juan Nogales ◽  
Ángeles Canales ◽  
Jesús Jiménez-Barbero ◽  
Beatriz Serra ◽  
José Manuel Pingarrón ◽  
...  
Keyword(s):  
Pseudomonas Putida ◽  
Gallic Acid ◽  
Degradation Pathway ◽  
Acid Degradation

HPTLC-densitometric determination and kinetic studies on antioxidant potential of monomeric phenolic acids (MPAs) from Bergenia species

RSC Advances ◽  
2014 ◽  
Vol 4 (95) ◽  
pp. 52647-52657 ◽  
Author(s):  
Nishi Srivastava ◽  
Amit Srivastava ◽  
S. Srivastava ◽  
A. K. S. Rawat ◽  
A. R. Khan
Keyword(s):  
Gallic Acid ◽  
Phenolic Acids ◽  
Vanillic Acid ◽  
Protocatechuic Acid ◽  
Kinetic Studies ◽  
Syringic Acid ◽  
Antioxidant Potential ◽  
Hptlc Method

We developed a HPTLC method for the quantification of vanillic acid, syringic acid, gallic acid and protocatechuic acid and kinetic studies on antioxidant potential in Bergenia ciliata and Bergenia stracheyi.

Characterization and Classification of Romanian Wines by Origin A chemometric approach based on some metals and phenolic composition

2019 ◽  
Vol 70 (11) ◽  
pp. 3761-3768
Author(s):  
Roxana Elena Ionete ◽  
Diana Ionela Stegarus ◽  
Elisabeta Irina Geana ◽  
Oana Romina Botoran ◽  
Claudia Sandru ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Gallic Acid ◽  
Regional Identity ◽  
Statistical Processing ◽  
Syringic Acid ◽  
Eastern Region ◽  
Coumaric Acid ◽  
Region Of Origin ◽  
Chemometric Approach

There is a growing trend in food industry in combining safety and quality attributes of products with their distinct regional identity. In this study we used data on several elements (Cd, Cu, Cr, Zn, Pb and Ni) and phenolic compounds (gallic acid, syringic acid, p-coumaric acid, (+)-catechin, (-)-epicatechin, trans-resveratrol, rutin, quercetin and vanillin) as complementary markers in the attempt to characterise and differentiate wines from three wine-growing areas (Murfatlar, Recas and Jidvei) of Romania, according to their geographical and varietal origin. Wines from south-eastern region (Murfatlar) were characterized by their lower content in Cu, Cr and Ni, compared with wines from western (Recas) and central (Jidvei) region, while the content of phenolic compounds in the wine samples showed a visible variation, depending both of the grape variety and geographical origin. The statistical processing tools applied to our results allowed robust di�erentiation between regions, wine varieties, and vintage year. The phenolic compounds (gallic acid, (+)-catechin, (-)-epicatechin, rutin, quercetin and resveratrol) showed the best correlations for the varietal discrimination of wines. Using discriminant analysis, a correct classification of the wines by variety was achieved in proportion of 88.89% (based only by phenolic compounds) and 92.59 % (based both on phenolic compounds and metals), revealing that the content of Cu, Cr and Ni is significant for discrimination. Moreover, a 100% successful classification of wines by region of origin was accomplished.

scholarly journals HPLC Analysis of Phenols in Negroamaro and Primitivo Red Wines from Salento

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 45 ◽  
Author(s):  
Andrea Ragusa ◽  
Carla Centonze ◽  
Maria Grasso ◽  
Maria Latronico ◽  
Pier Mastrangelo ◽  
...  
Keyword(s):  
Statistical Analysis ◽  
Gallic Acid ◽  
Health Effects ◽  
Multivariate Statistical Analysis ◽  
Hplc Analysis ◽  
Alcoholic Beverage ◽  
Syringic Acid ◽  
Red Wines ◽  
Multivariate Statistical ◽  
The World

Wine is probably the oldest and still most consumed alcoholic beverage in the world. Nevertheless, it contains several biomolecules with beneficial health effects. Phenols are among them and, in this article, we identified and quantified by HPLC catechin, gallic acid, hydroxytyrosol, quercetin, trans-resveratrol, and syringic acid in Primitivo and Negroamaro red wines from Salento, in Southeast Italy. The concentrations of the analyzed antioxidant molecules were quite high in all varieties. Gallic acid and catechin were the most abundant, but significant concentrations of quercetin, hydroxytyrosol, syringic acid, and trans-resveratrol were also found. Multivariate statistical analysis was also employed to discriminate between Negroamaro and Primitivo wines, suggesting the variables influencing their separation.

scholarly journals Laccase and Manganese Peroxidase (MnP) Activities in the White-Rot Fungus Trametes hirsuta in Response to Aromatic Compounds

2020 ◽  
Vol 23 (2) ◽  
pp. 66
Author(s):  
Isa Nuryana ◽  
Zidny Ilmiah ◽  
Ade Andriani ◽  
Yopi Yopi
Keyword(s):  
Gallic Acid ◽  
Caffeic Acid ◽  
Cinnamic Acid ◽  
Aromatic Compounds ◽  
Manganese Peroxidase ◽  
Enzyme Production ◽  
Veratryl Alcohol ◽  
Syringic Acid ◽  
White Rot ◽  
Trametes Hirsuta

The current interest in exploring white-rot fungi has been concentrated in increasing their ligninolityc enzyme production such as laccase and manganese peroxidase (MnP) due to the great value in industrial application. The presence of appropiate inducers can enhance the enzyme production. Hence, the aim of the study was to investigate the activity of  laccase and MnP in response to various aromatic compounds. The fungus Trametes hirsuta was cultured in Glucose Yeast Peptone (GYP) broth (pH 5.0) with the addition of 0.5% of sorghum biomass as substrate. The cultures were then incubated on rotary shaker at 150 rpm at 27oC. The 7-day-old cultures were then supplemented with different aromatic compounds, namely caffeic acid, gallic acid, syringic acid, trans-cinnamic acid, vanillin, and veratryl alcohol. Our results demonstrated that veratryl alcohol, gallic acid and vanillin gave an inductive effect on the value of laccase and MnP activities, with vanillin showing the highest induction. On the contrary, the level of laccase and MnP activities remained low in the presence of aromatic compound such as syringic acid, trans-cinnamic acid and caffeic acid. To conclude, our study reveals that aromatic compounds can be potential as inducers and may contribute to the improvement of laccase and MnP productivity by T. hirsuta.

scholarly journals Recovery of phenolic compounds from multi-component solution by a synthesized activated carbon using resorcinol and formaldehyde

2017 ◽  
Vol 77 (2) ◽  
pp. 456-466 ◽  
Author(s):  
Joana Madureira ◽  
Rita Melo ◽  
Sandra Cabo Verde ◽  
Inês Matos ◽  
Maria Bernardo ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Adsorption Capacity ◽  
Gallic Acid ◽  
Vanillic Acid ◽  
Syringic Acid ◽  
Polymerization Reaction ◽  
Active Centers ◽  
Component Mixture ◽  
Component Solution ◽  
Cork Industry

Abstract The adsorption of four phenolic compounds (gallic acid, protocatechuic acid, vanillic acid and syringic acid) is investigated using a synthesized mesoporous carbon on both single and multi-component synthetic solutions. Some correlation of the adsorption capacity of the carbon and the nature of adsorbate could be made, except for gallic acid whose concentration decrease seems to be not exclusively due to adsorption but also to polymerization reaction. In the multi-component mixture, negative effects in the adsorption capacity are observed probably due to competition for the active centers of the adsorbent surface. In desorption studies, ethanol presents better performance than water and acetonitrile. Vanillic acid is the compound with the higher adsorption and interestingly it is then possible to desorb a relatively high amount of it from the adsorbent, which may represent a possibility for a selective recovery of vanillic acid. These results present a potential way to treat the wastewater from the cork industry.

High Performance Liquid Chromatographic Determination of Nonvolatile Phenolic Compounds in Matured Distilled Alcoholic Beverages

1983 ◽  
Vol 66 (1) ◽  
pp. 71-78
Author(s):  
Matti Lehtonen
Keyword(s):  
Gallic Acid ◽  
Vanillic Acid ◽  
High Performance ◽  
Chromatographic Determination ◽  
High Performance Liquid Chromatographic ◽  
Syringic Acid ◽  
Alcoholic Beverages ◽  
Great Confidence ◽  
Main Components ◽  
Liquid Chromatographic

Abstract Gallic acid, vanillic acid, syringic acid, vanillin, syringaldehyde, and ferulic acid were determined in matured spirits by reverse phase high performance liquid chromatography. Concentrations varied from 0 to 11 ppm depending on the compound and the beverage. Gallic acid and syringaldehyde were the main components. Vanillic acid, vanillin, and, especially, gallic acid were the most important in distinguishing the different classes of spirit. Discriminate analysis gave 2 factors, which, however, could not be used to classify the samples with any great confidence: 61% of the whiskies, 33% of the rums, and 52% of the brandies were correctly assigned in this way.

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