scholarly journals Citric Acid Catalyzed Aqua Mediated Multicomponent Synthesis of Tetrahydropyridines and its Antioxidant Activities

2020 ◽  
Vol 12 (4) ◽  
Author(s):  
Divya Dogra ◽  
Ruchi Bharti ◽  
Renu Sharma
Keyword(s):  
Citric Acid ◽  
Antioxidant Activities ◽  
Multicomponent Synthesis ◽  
Acid Catalyzed

Sulfamic Acid-catalyzed One-pot Multicomponent Synthesis of 5-phenyl-2- thioxo-1,2,3,5-tetrahydro-4H-pyrimido[4,5-d][1,3]thiazolo[3,2-a]pyrimidin- 4-ones

2017 ◽  
Vol 3 (3) ◽  
pp. 227-234 ◽  
Author(s):  
Sunetra Jadhav ◽  
Ajinkya Patravale ◽  
Reshma Patil ◽  
Digambar Kumbhar ◽  
Vishram Karande ◽  
...  
Keyword(s):  
Sulfamic Acid ◽  
Multicomponent Synthesis ◽  
One Pot ◽  
Acid Catalyzed

Effect of Processing and Drying on Quality Evaluation of Ready-To-Cook Jackfruit

2021 ◽  
Vol 7 (2) ◽  
pp. 19-29
Author(s):  
Md. Hafizul Haque Khan ◽  
◽  
Mohammad Mainuddin Molla ◽  
Ashfak Ahmed Sabuz ◽  
Md. Golam Ferdous Chowdhury ◽  
...  
Keyword(s):  
Citric Acid ◽  
Nutritional Quality ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Antioxidant Activities ◽  
Physicochemical Characteristics ◽  
Quality Attributes ◽  
Citric Acid Solution ◽  
Sensory Score ◽  
Low Potassium

The study was conducted with the aim of processing and developing ready to cook jackfruit to evaluate their nutritional and sensory quality attributes. In this study, green tender jack fruits were harvested from 60 to 70 days after synthesis. Then the fruits were washed, peeled and cut into slices. The slices were treated by dipping into different solutions for each treatments viz. control (T1), 0.5% salt solution (T2), 0.2% citric acid solution (T3), 1000 ppm potassium metabisulfite (KMS) (T4), 1000 ppm KMS + 0.5% salt (T5), 1000 ppm KMS + 0.2% citric acid (T6), 0.5% salt + 0.2% citric acid (T7) and 1000 ppm KMS+ 0.2% citric acid+ 0.5% salt (T8). Then the treated sliced was steam blanched at 85°C temperature for 8 min. The roasted beef spices were mixed and then dried at 50°C, 60°C and 70°C temperature owing to preparation of ready to cook. Results revealed that ready to cook dried at 50°C, 60°C and 70°C temperature took 72 hrs, 48 hrs and 36 hrs respectively. Low potassium metabisulfite residue was observed with increasing blanching time and drying temperature. The physicochemical characteristics, phytochemical and antioxidant activities were retained more and the highest sensory score was obtained at 60°C temperature. The marketable life of the RTC jackfruit could be extended to more than 6 months. However, the findings suggest that green tender jackfruit treated with 1000 ppm KMS, blanched for 8 min and dried at 60°C is a quick and healthy option in terms of good marketable life, nutritional and sensory quality attributes. Keywords:Tender jackfruit, ready to cook, nutritional quality, sensory attributes, marketable life

scholarly journals Convenient Approach for the One-Pot, Three-Component Synthesis of 1-(Benzothiazolylamino)Methyl-2- Naphthol Using Citric Acid as a Green Catalyst

2016 ◽  
Vol 24 (2) ◽  
pp. 112-121 ◽  
Author(s):  
Mojtaba Lashkari ◽  
Malek Taher Maghsoodlou ◽  
Mahsa Karima ◽  
Belgais Adrom ◽  
Maryam Fatahpour
Keyword(s):  
Citric Acid ◽  
Isolation Procedure ◽  
Multicomponent Synthesis ◽  
One Pot ◽  
Green Catalyst ◽  
Mild Conditions ◽  
Convenient Approach ◽  
The One ◽  
Naphthol Derivatives

Abstract A straightforward, one-pot multicomponent synthesis of 1-(benzothiazolylamino)methyl-2-naphthol derivatives was achieved by condensation of 2-naphthol, aldehydes, and 2- aminobenzothiazole catalyzed by a small amount of citric acid, which acts as a benign enviermentally catalyst. Mild conditions with excellent yields and a simple isolation procedure are noteworthy advantages of this method.

scholarly journals Organic Acid-Catalyzed Subcritical Water Hydrolysis of Immature Citrus unshiu Pomace

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 18
Author(s):  
Sang-Bin Lim
Keyword(s):  
Citric Acid ◽  
Organic Acid ◽  
Acid Concentration ◽  
Subcritical Water ◽  
Biological Activities ◽  
Citrus Unshiu ◽  
Citric Acid Concentration ◽  
Acid Catalyzed ◽  
Inhibitory Activities ◽  
Hydrolysis Of

Immature Citrus unshiu pomace (ICUP) was hydrolyzed under organic acid-catalyzed, subcritical water (SW) conditions to produce flavonoid monoglucosides (hesperetin-7-O-glycoside and prunin) and aglycons (hesperetin and naringenin) with high biological activities. The results of single-factor experiments showed that with 8 h of hydrolysis and an increasing citric acid concentration, the yield of flavonoid monoglucosides (hesperetin-7-O-glycoside and prunin) increased from 0 to 7% citric acid. Afterward, the hesperetin-7-O-glycoside yield remained constant (from 7 to 19% citric acid) while the pruning yield decreased with 19% of citric acid, whereas the aglycon yield increased continuously. In response surface methodology analysis, a citric acid concentration and hydrolysis duration of 13.34% and 7.94 h were predicted to produce the highest monoglucoside yield of 15.41 mg/g, while 18.48% citric acid and a 9.65 h hydrolysis duration produced the highest aglycon yield of 10.00 mg/g. The inhibitory activities of the SW hydrolysates against pancreatic lipase (PL) and xanthine oxidase (XO) were greatly affected by citric acid concentration and hydrolysis duration, respectively. PL and α-glucosidase inhibition rates of 88.2% and 62.7%, respectively, were achieved with 18.48% citric acid and an 8 h hydrolysis duration, compared to 72.8% for XO with 16% citric acid and 12 h of hydrolysis. This study confirms the potential of citric acid-catalyzed SW hydrolysis of ICUP for producing flavonoid monoglucosides and aglycons with enhanced enzyme inhibitory activities.

scholarly journals Comparative Study of the Physico- and Biochemical Properties of Two Types of Salted Japanese Apricot (Prunus mume) Pickles

2021 ◽  
Vol 5 ◽  
Author(s):  
Jutalak Suwannachot ◽  
Sunantha Ketnawa ◽  
Yukiharu Ogawa
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Acid Value ◽  
Biochemical Properties ◽  
Processing Method ◽  
Raw Material ◽  
Prunus Mume ◽  
Japanese Apricot

Two types of commercial salted Japanese apricot (ume) pickle products with different textures were studied and their physicochemical and biochemical properties were compared. Considering the effects of fruit raw material ripeness and the pickle processing method, a pickled unripe-hard texture fruit (9% salinity) called “Karikari-ume” and a pickled ripe-soft texture ume fruit (10% salinity) called “Umeboshi” were used as sample materials. The results showed that the pH and moisture content of Karikari-ume (3.18 and 81.99%, respectively) were higher than that of umeboshi (2.84 and 74.08%, respectively). Meanwhile, the TSS and TA of citric acid and the TA of lactic acid value of the Karikari-ume (4.45, 0.92, and 1.30%, respectively) were lower than the Umeboshi (7.17, 1.79, and 2.52%, respectively). Karikari-ume also showed higher bioactive compounds and antioxidant activities assessed by DPPH•, ABTS•+, FRAP, and MIC assays (17.48–130.58 unit per gram of sample dry weight). These results suggested that the ripeness of the fruit material used in pickle processing could influence the physicochemical and biochemical properties of salted Japanese apricot pickles.

scholarly journals Variations in Anthocyanin Profiles and Antioxidant Activity of 12 Genotypes of Mulberry (Morus spp.) Fruits and Their Changes during Processing

Antioxidants ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 242 ◽  
Author(s):  
Inhwan Kim ◽  
Jihyun Lee
Keyword(s):  
Antioxidant Activity ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Citric Acid ◽  
High Performance ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Mulberry Fruit ◽  
Mulberry Fruits ◽  
Anthocyanin Composition

Mulberry fruits are known as rich sources of anthocyanins and are consumed in syrup form after the addition of sugar and acid; however, there is little information on the anthocyanin composition and antioxidant activity of mulberries of different cultivars and their changes during processing. To address this, the antioxidant activity and anthocyanin composition of 12 cultivar mulberry fruit cultivars were investigated by high-performance liquid chromatography and ultra-high-performance liquid chromatography coupled with electrospray ionization/quadrupole time-of-flight. Additionally, different quantities of citric acid were used to evaluate antioxidant activities and anthocyanin composition of mulberry syrup. Sixteen anthocyanins were identified in mulberry fruits using accurate mass spectrometry. Several anthocyanins were tentatively identified for the first time in mulberry fruits and include: malvidin hexoside, cyanidin malonyl hexose hexoside, cyanidin pentoside, cyanidin malonyl hexoside, petunidin deoxyhexose hexoside, and cyanidin deoxyhexoside. The major anthocyanin in mulberries was cyanidin-3-O-glucoside, followed by cyanidin-3-O-rutinoside. Morus Alba L. Iksu showed the highest cyanidin-3-O-glucoside content (8.65 mg/g dry weight) among 12 mulberry fruit cultivars. As citric acid levels increased, mulberry syrup showed significantly higher antioxidant activity (p < 0.05).

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