Synthesis and Bio-evaluation of Soluble Sodium Copper Chlorophyllin Complexes from the Leaves of Aloe vera

Suresh, H D; Nagananda, G.S.; Minchitha, K U; Swetha, S.; Suryan, Sandeep

doi:10.1016/j.sajb.2021.11.055

Cited by 15 publications

(6 citation statements)

References 23 publications

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“…Coating MNPs with silica and its functionalization only decreased the intensity of crystalline peaks proving the amorphous nature of silica moieties. To functionalize NPs with Chln‐Cu led to the observation of new peaks at 2θ of 28.5 and 50.5°, which are corresponded to the Chln‐Cu crystalline planes of (4 1 0) and (5 0 1), respectively [41].…”

Section: Resultsmentioning

confidence: 99%

Trans‐metallated chlorophyllin by copper supported on silica‐coated magnetic nanoparticles as an efficient and green catalyst for the synthesis of furan‐2(5H)‐ones

Rostamizadeh

Rahmati

2023

Applied Organom Chemis

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In recent years, an unprecedented increase in environmental pollution as a result of the rapid industrialization of the world has attracted a lot of attention to green chemistry. Chlorophyllin copper complex (Chln-Cu) is one of the most vital compounds derived from natural chlorophyll that can be used as an environmental, sustainable, and green catalyst in industrial processes. In the current paper, chlorophyll was first extracted from spinach leaves, hydrolyzed, and trans-metallated to chlorophyllin copper (II) complex. The fixation of Chln-Cu on functionalized magnetic nanoparticles was performed using a green mechanical method. This mechanical solvent-free reaction was done in a planetary ball mill with 60 zirconia balls (diameter = 3 mm) and the rotation speed 200 rpm at 12 h. In conclusion, an efficient and reusable Fe 3 O 4 @SiO 2 -NH 2 -Chln-Cu catalyst was obtained. To characterize the synthesized catalyst, several analytical techniques were used such as UV-Vis, FT-IR, 1 H-NMR, and 13 C-NMR spectra as well as TG, ICP-OES, XRD, FE-SEM, elemental mapping, VSM, and XPS analyses. The conducted analyses showed that the catalyst was successfully synthesized. The efficiency of the catalyst was checked in the preparation of 3,4,5-trisubstituted furan-2(5H)-one derivatives at room temperature in propylene carbonate as a green solvent. Moreover, the effect of time, temperature, and solvent on the reaction yield was thoroughly investigated.

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Section: Resultsmentioning

confidence: 99%

Trans‐metallated chlorophyllin by copper supported on silica‐coated magnetic nanoparticles as an efficient and green catalyst for the synthesis of furan‐2(5H)‐ones

Rostamizadeh

Rahmati

2023

Applied Organom Chemis

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“…A 0.1 m m solution of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) methanolic solution was added to all of the test tubes with samples and shaken vigorously for 20 min at 27°C and the tubes were allowed to stand for predetermined time. The absorbance of the sample was measured at 517 nm using ascorbic acid as standard (1 mg mL −1 ) 15 . The results were expressed as the percentage inhibition of free radicals by the sample and were calculated using the formula:

\begin{matrix} left DPPH radical scavenging activity ()(%) \\ left goodbreak= \frac{Control OD - Sample OD}{Control OD} goodbreak\times 100 \end{matrix}

where OD is the optical density.…”

Section: Methodsmentioning

confidence: 99%

“…The absorbance of the sample was measured at 517 nm using ascorbic acid as standard (1 mg mL −1 ). 15 The results were expressed as the percentage inhibition of free radicals by the sample and were calculated using the formula:…”

Section: Antioxidant Activity Of the Developed Films By Dpph Assaymentioning

confidence: 99%

Converting coconut meal into biothermoplastics for industrial applications

Reddy,

Guna,

et al. 2023

Biofuels Bioprod Bioref

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We present a simple approach to convert coconut (copra) oil cake into biothermoplastics with properties that are suitable for replacing synthetic polymer‐based plastics in current use. About 1.9 million tons of copra meal are generated ever year as coproducts and are available at $0.50–$0.60 per kilogram, making it a renewable, sustainable and low‐cost raw material. Despite containing proteins, carbohydrates and oil, there are limited non‐food applications of oil meals since most oil meals are typically non‐thermoplastic and hence difficult to be processed into bioproducts. In this study, we report the processing of copra meal into biothermoplastics in the presence of various plasticizers, heat and pressure. Compression molded films and bioproducts were developed from copra meal by heating at 130°C in the presence of glycerol, coconut oil or cashew shell oil as plasticizer. The films obtained had tensile strength of up to 4.4 MPa and were inherently stable in water. A one‐step crosslinking with citric acid was done to further improve the strength and stability of the films. With large availability at low cost, copra meal provides an opportunity to develop low‐cost, biodegradable, edible and innovative bioproducts that have the potential to replace the synthetic polymer‐based plastics in current use, particularly single‐use plastics.

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“…They are more stable than chlorophylls and less sensitive to changes in the pH of the environment. This makes them better dyes for industrial applications than chlorophylls [47,48,50,51]. In addition to chlorophylls and chlorophyllins, their copper complexes are also used as food dyes [50][51][52][53].…”

Section: Chlorophyllsmentioning

confidence: 99%

“…This makes them better dyes for industrial applications than chlorophylls [47,48,50,51]. In addition to chlorophylls and chlorophyllins, their copper complexes are also used as food dyes [50][51][52][53].…”

Section: Chlorophyllsmentioning

confidence: 99%

Plant Food Dyes with Antioxidant Properties and Allergies—Friend or Enemy?

Lis

Bartuzi

2023

Antioxidants

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Color is an important food attribute which increases its attractiveness, thus influencing consumer preferences and acceptance of food products. The characteristic color of fresh, raw food is due to natural dyes present in natural food sources. Food loses its natural color during processing or storage. Loss of natural color (e.g., graying) often reduces the appeal of a product to consumers. To increase the aesthetic value of food, natural or synthetic dyes are added to it. Interestingly, the use of food coloring to enhance food attractiveness and appetizing appearance has been practiced since antiquity. Food coloring can also cause certain health effects, both negative and positive. Dyes added to food, both natural and synthetic, are primarily chemical substances that may not be neutral to the body. Some of these substances have strong antioxidant properties. Thanks to this activity, they can also perform important pro-health functions, including antiallergic ones. On the other hand, as foreign substances, they can also cause various adverse food reactions, including allergic reactions of varying severity and anaphylactic shock. This article discusses food dyes of plant origins with antioxidant properties (anthocyanins, betanins, chlorophylls, carotenoids, and curcumin) and their relationship with allergy, both as sensitizing agents and immunomodulatory agents with potential antiallergic properties.

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Synthesis and Bio-evaluation of Soluble Sodium Copper Chlorophyllin Complexes from the Leaves of Aloe vera

Cited by 15 publications

References 23 publications

Trans‐metallated chlorophyllin by copper supported on silica‐coated magnetic nanoparticles as an efficient and green catalyst for the synthesis of furan‐2(5H)‐ones

Trans‐metallated chlorophyllin by copper supported on silica‐coated magnetic nanoparticles as an efficient and green catalyst for the synthesis of furan‐2(5H)‐ones

Converting coconut meal into biothermoplastics for industrial applications

Plant Food Dyes with Antioxidant Properties and Allergies—Friend or Enemy?

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