Objective: To establish a convenient, practical and environmental method for extracting and isolating shikimic acid.
Methods: The content of shikimic acid was measured by RP-ion-pair HPLC, the effects of different pH, temperature, sample concentration and eluate concentration on 717 anion exchange resin were studied.
Results: The yield of shikimic acid was 96.52% on the condition of 22 degrees C, pH > 6.5, 7.5 mg /ml sample concentration and 0.03 mol/L HCl eluting.
Conclusion: This method is feasible and suitable for the extraction and isolation of shikimic acid.
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Molecules
December 2024
Laboratory of Chemistry and Environmental Chemistry (LCCE), Department of Chemistry, Faculty of Matter Sciences, University of Batna 1, Batna 05000, Algeria.
Twelve compounds (-), kaempferol (), luteolin (), luteolin 4'--xyloside (), luteolin 4'--β-glucoside (), quercetin 4'--β-xyloside (), kaempferol-3--[6″--(E)-p-coumaroyl]-β-D-glucoside (-tiliroside) (), protocatechuic acid (), gallic acid (), methyl gallate (), ethyl gallate (), shikimic acid-3--gallate (), and 3,3',4'-tri--methyl-ellagic acid 4-sulfate (), were isolated and identified from the aerial parts of (Cav.) Pers (synonym: C. Presl.
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December 2024
National Risk Assessment Laboratory for Antimicrobial Resistance of Animal Original Bacteria, College of Veterinary Medicine, South China Agricultural University, Guangzhou, China; Guangdong Provincial Key Laboratory of Veterinary Pharmaceutics Development and Safety Evaluation, South China Agricultural University, Guangzhou, China. Electronic address:
Chem Biodivers
January 2025
Ataturk Universitesi, Chemistry, Yakutiye, 25440, Türkiye, 25440, Erzurum, TURKEY.
Research on natural antioxidants derived from plants has surged due to their potential health benefits. In the current study, the chemical composition, enzyme inhibitory activity, and antimicrobial effects of the Elaeagnus angustifolia L. plant, including leaves, flowers, and flower stalks extracts, were analyzed.
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December 2024
Tecnológico Nacional de México, Instituto Tecnológico de Tepic; Laboratorio Integral de Investigación en Alimentos, Av. Tecnológico #2595 Col. Frac. Lagos del Country, C.P., Tepic 63175, Nayarit, Mexico. Electronic address:
Kombucha is a fermented beverage with health effects, made mainly from green tea and black tea; however, it can also be made from other leaves such as those of jackfruit and soursop, which are not used even though they have been reported to have positive health effects. Due to the above, in this work "kombucha" beverages based on jackfruit and/or soursop leaves were developed and analyzed to take advantage of these by-products. It was found that fermentation produced significant changes, being the optimal kombucha formulation green tea with soursop leaves (GTKS), obtaining a higher content of antioxidant compounds (mainly catechin, rutin and shikimic acid) and greater ferric reducing antioxidant power (FRAP) (1.
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December 2024
Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China.
Given the abundance of beneficial properties and enzymes secreted by edible oyster mushrooms, their mycelium could serve as a starter for fermented foods to enhance their nutritional and bioactive quality. This study aimed to investigate the effects on the nutritional ingredients, antioxidant activity, and non-volatile metabolites during solid-state fermentation (SSF) of soybeans by mycelium. The results indicated that the contents of dietary fiber and starch in fermented soybeans decreased, while the amounts of protein and lipid increased after SSF ( < 0.
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