Detail of "14259-47-3"

Reference

Extract, manufacture method and application of Clinopodium polycephalum total flavone

All Rights Reserved. Extract, manufacture method and application of Clinopodium polycephalum total flavone. Wang, Chaoyun; Song, jilun; Zhang, Hongxiang (Shandong Luye Natural Drugs Research and Development Co., Ltd., Peop. Rep. China). Faming Zhuanli Shenqing Gongkai Shuomingshu CN 1891255 A 10 Jan 2007, 11pp. (Chinese). (People's Republic of China). CODEN: CNXXEV. APPLICATION: CN 2010-92005 7 Jun 2006. PRIORITY: CN 2005-43730 9 Jun 2005. DOCUMENT TYPE: Patent CA Section: 63 (Pharmaceuticals) Section cross-reference(s): 1 The title ext. is manufd. by decocting Clinopodium polycephalum with water, pptg. with ethanol, filtering, and purifying with macroporous resin and polyamide column. The invention provides the application of the ext. in prepg. 14259-47-3 and 64-17-5 are just another two chemicals used in this study. drugs for treating or preventing hemorrhagic diseases. .

Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage

Some chemicals with cas registry numbers like 14259-47-3 and 13241-33-3 are also used. Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Del Caro, Alessandra; Piga, Antonio; Vacca, Vincenzo; Agabbio, Mario (Dipartimento di Scienze Ambientali Agrarie e Biotecnologie Agro-Alimentari, Universita degli Studi, Sassari 07100, Italy). Food Chemistry, Volume Date 2004, 84(1), 99-105 (English) 2003 Elsevier Science. CODEN: FOCHDJ. ISSN: 0308-8146. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Citrus fruits of different species and cultivars, ("Red blush" grapefruit, "Palazzelli" mandarin-type fruit, "Minneola" tangelo and "Salustiana" and "Shamouti" orange) were minimally processed as segments or juices and cold-stored for up to 12 or 15 days, resp. The flavanone glycosides, ascorbic acid (AA) content and antioxidant capacity were detd. during storage. Minimal processing had almost no effect on the main chem. constituents, but ascorbic acid decreased significantly in "Minneola" and "Salustiana" segments, with values ranging from 1.63 to 5.10 mg/g of dry matter, although only in the last samples taken. One of 3 juices (Salustiana) also showed a decrease in AA content. The segments and juices showed different behavior during storage with regard to the flavonoid content, which ranged from 0.77 mg to 8.32 mg/g dry matter in Palazzelli mandarin and Red blush grapefruit, resp. A significant increase in total flavonoids (mainly hesperidin) was found in the segments, while the juices showed a diminution in flavonoid content. Antioxidant capacity increased significantly in "Red blush" grapefruit juices and "Salustiana" orange segments, decreased in "Salustiana" juices and "Minneola" tangelo segments and remained const. in the other samples. The antioxidant capacity, moreover, was clearly correlated (r=0.968 and r=0.889 in segments and juices, resp.) with the ascorbic acid content rather than with the presence of flavanone glycosides. .