Electrophilic Iodination of Organic Compounds Using Elemental Iodine or Iodides: Recent Advances 2008–2021: Part I

The iodination of organic compounds is of great importance in synthetic organic chemistry. It opens comprehensive approaches for the synthesis of various biologically active compounds. The recent advances in iodination of organic compounds using elemental iodine or iodides, covering the last thirteen years, are the objective of the present review.

Nanoemulsion Based on Mushroom Bioactive Compounds and Its Application in Food Preservation

Mushrooms belonging to basiodmycetes with their high nutritional value and biologically active compounds of medicinal importance can be developed into potential food products. They have been used as a traditional food, and their medicinal property is also appreciable all over the world. Naturally occurring active compounds such as polysaccharides, proteins, lipids, and glucans, etc. are obtained from various sources including plants, animals, bacteria, algae, and fungi. The efficiency of naturally derived compounds in food industry, as well as factors influencing its effectiveness, has been reported by researchers. Mushrooms produce a diversity of biologically active compounds such as proteoglucans, polysaccharides, phenolic compounds, lectins, steroids β-glucan, chitosan, and terpenoids, etc. The bioactive compounds and their concentration differ from species to species. Thus, these bioactives can be effectively used in the fabrication of fungal (mushroom)-derived nanoemulsions applicable for the food industry.

Comparison of Drying Methods and Their Effect on the Stability of Graševina Grape Pomace Biologically Active Compounds

Valorisation of grape pomace, a by-product of the winery industry, has been pushed into the spotlight in recent years since it can enable lower environmental impact, but it can also bring an added value to the wine production process by recovering several grape pomace biologically active compounds. The first step that allows for grape pomace reuse is its drying, which should be carefully performed in order to preserve the biologically active compounds’ stability. In this study, the effects of different drying methods on the stability of polyphenols, tannins and tartaric acid in grape pomace (Vitis vinifera) cv. Graševina were investigated. In particular, vacuum drying (at different temperatures: 35, 50 and 70 °C), conventional drying at 70 °C and open sun drying were performed and the drying kinetics was described using Peleg’s model. Considering the processing time and thermodynamics, vacuum drying at 70 °C was the most convenient processing method. Polyphenols were highly stable during drying, and slight degradation occurred during vacuum drying at 35 and 50 °C. Tannins and tartaric acid were more prone to degradation depending on the drying method applied and showed the greatest stability during vacuum drying at 70 °C.

BIOLOGICAL ACTIVE COMPOUNDS SALSOLA TRAGUS L. (CHENOPODIACEAE) AS A PROMISING PHARMACOLOGICAL OBJECT OF UKRAINE

Introduction. Evaluation of high-quality composition and content of biologically active compounds of Salsola tragus grass as promising raw materials for the pharmaceutical industry. Aim. To determine the chemical composition of the above-ground part of the Black Sea species of S. tragus for the purpose of its use in medicine. Materials and Methods. The study of biologically active compounds S. tragus were conducted in the summer of 2020. Grass samples were collected along the field road near the coast of the Tiligul estuary. The above-ground biomass of this species was analysed. The total content of lipids and their fatty acid composition, the content of carbohydrates, phenolic compounds and their derivatives were studied by generally accepted methods. The acidity titre was determined using a solution of oxalic acid. Main results. 11 compounds of phenolic nature, among which 5 phenoloxides (ferulic, cinnamic, caffeic, gallic and chicoric), 1 coumarin (esculetin) and 5 flavonoids (quercetin, rutin, luteolin-7-glucoside, hyperoside, hesperedin) were identified and quantitatively determined. Ferulic and gallic acid prevail among phenolic acids. Among the flavonoids luteoline-7-glucoside and hesperedin prevailed. Grass S. tragus was quite rich on lipid components. In their composition, 8 fatty acids were found. The content was dominated by unsaturated fatty acids with the domination of linoleic and oleic acids – 27.67 and 19.27 % respectively. The largest content among the investigated biologically active compounds of S. tragus belongs to the total carbohydrates (8.31%). The titre of raw material was 1.8%. Conclusions. On the basis of a comprehensive study of biologically active compounds of grass S. Tragus it is possible to conclude that it can be used as a source of phenolic compounds, in particular flavonoids having a significant antioxidant, anti-inflammatory, antitumor, antimony activity, and oleic acid, which positively affects the exchange of cholesterol and essential fatty acids (ω-3 and ω-6) for the production of new phytomedications.

ENERGY RESOURCE SAVING TECHNOLOGIES OF DEHYDRATION OF MEDICINAL AND AROMATIC PLANTS

The world market development of plant products demonstrates growing demand for medicinal and aromatic raw materials that are widely used in pharmaceutical, perfume and cosmetic products, food production, etc. An important step in post harvesting storage of medicinal and aromatic plants is drying, which prevents spoilage of raw materials and increases the shelf life of the product. However, heat-sensitive plant components, such as biologically active compounds and essential oils are lost during drying at elevated temperatures. That leads to changes in the aroma, taste and color of dried herbs. The purpose of the article is studies of dehydration processes of medicinal and aromatic plants to determine energy-efficient drying modes that ensure maximum preservation of biologically active compounds and essential oils. The temperature of the drying agent plays the most important role in preserving of heat-sensitive components in dried herbs. The analysis of experimental data of temperature effect on content of essential oils showed that drying temperature of aromatic plants should not exceed the maximum allowable temperature of 35-40 °С. The effect of temperature, speed and moisture content of the drying agent on the kinetics of dehydration of peppermint herb has been studied. The experiments were carried out at the drying agent temperature in the range of 30-50 °С, its velocity – 1-2 m/s, moisture content of drying air – 6-14 g/kg d.a. Significant dependence of drying process duration on heat-humidity parameters of atmospheric air was revealed. To create controlled drying conditions, it is proposed to dehydrate aromatic plants in dryers with a closed circulation circuit using a heat pump. Energy-efficient drying modes for medicinal and aromatic plants with a variable degree dehumidification of drying agent have been developed, in which the temperature of the material does not exceed the maximum allowable, and aroma losses do not exceed 20-25% of the raw material. The use of a heat pump allows to reduce the specific energy consumption for drying in 2…3 times