Propriedades tecnológicas e sensoriais de pasta de amendoim elaborada com ingredientes prebióticos

Floriano, Rafael de Freitas; Gräbin, Karine; Rossi, Rochele Cassanta; Ferreira, Cristiano Dietrich; Ziegler, Valmor

doi:10.34117/bjdv6n3-292

Cited by 1 publication

(1 citation statement)

References 9 publications

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“…To be one of the promising classes, as the literature reports antimicrobial activities via inhibition of nucleic acid synthesis, inhibition of protein synthesis, inhibition of lipid synthesis and inhibition of plasma membrane functions, they also have antioxidant activity (FLORIANO et al, 2020), antiviral and antibacterial activity (WANG; LI; BI, 2017), antifungal activities, inhibiting the germination of spores of plant pathogens, antiviral activities, against the human immunodeficiency virus (HIV) (CUSHNIE and LAMB, 2005) and activity anti-inflammatory (KIM et al, 2004), among others.…”

Section: Introductionmentioning

confidence: 99%

ANALYSIS OF CLAISEN-SCHMIDT CONDENSATION PRODUCTS BETWEEN 2-HYDROXY-ACETOPHENONE AND p-ANISALDEHYDE IN BASIC MEDIUM

Albuquerque¹,

Filho²,

Anjos³

et al. 2022

JER

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The search for biologically active substances is of great importance, mainly due to the fact of bacterial resistance against the existing therapeutic arsenal. Flavonoids, substances from secondary metabolism, can be a good alternative. Due to these factors, this work reports the study of the reaction of 2-hydroxy-acetophenone and p-anisaldehyde, in an attempt to obtain 2'-hydroxy-chalcone, an intermediate in the synthesis of flavonoids. In this study, the products formed by varying the reaction conditions were analyzed, under reflux at 90°C for 3 hours and 10% NaOH solution; at room temperature, under stirring and without heating with 10% NaOH; and for 3 hours of magnetic stirring using a 50% NaOH solution. Analyzes were performed by HPLC, Mass Spectrometry and Hydrogen RMN.

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Section: Introductionmentioning

confidence: 99%

ANALYSIS OF CLAISEN-SCHMIDT CONDENSATION PRODUCTS BETWEEN 2-HYDROXY-ACETOPHENONE AND p-ANISALDEHYDE IN BASIC MEDIUM

Albuquerque¹,

Filho²,

Anjos³

et al. 2022

JER

View full text Add to dashboard Cite

show abstract

Propriedades tecnológicas e sensoriais de pasta de amendoim elaborada com ingredientes prebióticos

Abstract: Propriedades tecnológicas e sensoriais de pasta de amendoim elaborada com ingredientes prebióticos Technological and sensory properties of peanut paste made with prebiotic ingredients

Cited by 1 publication

References 9 publications

ANALYSIS OF CLAISEN-SCHMIDT CONDENSATION PRODUCTS BETWEEN 2-HYDROXY-ACETOPHENONE AND p-ANISALDEHYDE IN BASIC MEDIUM

ANALYSIS OF CLAISEN-SCHMIDT CONDENSATION PRODUCTS BETWEEN 2-HYDROXY-ACETOPHENONE AND p-ANISALDEHYDE IN BASIC MEDIUM

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