88086-87-7

Upstream product

• 123-08-0 4-hydroxy-benzaldehyde 
• 30021-94-4 1,2,3,4-O-tetraacetyl-α-L-rhamnopyranose 
• 73-34-7 L-rhamnose 
• 108740-74-5 phenyl 2,3,4-tri-O-acetyl-1-thio-α-L-rhamnopyranoside 
• 172163-98-3 4-(2,3,4-tri-O-acetyl-α-L-rhamnosyloxy)benzaldehyde O-methyloxime 

Downstream Products

• 88086-86-6 4-[(6-deoxy-α-L-mannopyranosyl)oxy]benzaldehyde 
• 314263-97-3 (E)-p-(2,3,4-tri-O-acetyl-α-L-rhamnopyranosyloxy)-β-nitrostyrene 

Relevant academic research and scientific papers

Glucosinolate chemistry: Synthesis of O-glycosylated derivatives of glucosinalbin

The synthesis of the major glucosinolate of Moringa oleifera and of other non-natural O-glycosylated derivatives of glucosinalbin is reported. The synthetic sequence applied, which involves the conversion of carbohydrate-based nitrostyrenes into the key thiohydroximates, appears to be sufficiently versatile to synthesize a range of glucosinolates bearing a glycosylated phenolic function. We synthesized analogues of the naturally occurring L-rhamnoside 1 with a view to estimating the importance of this phenol-protecting sugar moiety in modulating the biological activity of the parent glucosinolate and related breakdown products.

First synthesis of an O-glycosylated glucosinolate isolated from Moringa oleifera

Starting from L-rhamnose, the first synthesis of the major glucosinolate (1) isolated from Moringa oleifera seeds was effected in seven steps. (C) 2000 Elsevier Science Ltd.

Synthesis of active principles from the leaves of Moringa oleifera using S-pent-4-enyl thioglycosides

α-l-Rhamnosides of 4-hydroxy-benzyl compounds with nitrile, carbamate, and thiocarbamate groups occurring in Moringa oleifera leaf extracts and the α-l-rhamnoside of anisaldehyde derivatives were synthesised. Electrophilic activation of S-pent-4-enyl thiorhamnosides was applied for the construction of glycosidic linkages. Copyright (C) 1997 Elsevier Science Ltd.

Enzymatic esterification and de-esterification of carbohydrates: synthesis of a naturally occurring rhamnopyranoside of p-hydroxybenzaldehyde and a systematic investigation of lipase-catalysed acylation of selected arylpyranosides

The regiocontrolled esterification and de-esterification of mono- and di-saccharides is reviewed.New results involving the enzyme-catalysed regioselective acylation of ribo-110, arabino-112, 119, xylo-111, and rhamnopyranosides 116, 118 (as well as two ar

Synthesis and Taste of Some Flavanone and Dihydrochalone Glycosides in which Carbohydrate Moieties are Located at differing Positions of the Aglycones

To clarify the influence upon taste of the sugar position in the aglycone of dihydrochalcone (DHC), new nine DHC glycosides were synthesized: naringin DHC 4-O-β-D-glucopyranoside (I), naringin DHC 4-O-β-D-galactopyranoside (II), naringin DHC 4-O-β-D-xylopyranoside (III), 3,2',3'-trihydroxy-4-methoxy DHC 3'-O-β-D-galactopyranoside (XII), 3,2',4'-trihydroxy-4-methoxy DHC 4'-O-β-D-galactopyranoside (XIII), 3,2',5'-trihydroxy-4-methoxy DHC 5'-O-β-D-galactopyranoside (XIV), 3,2',6'-trihydroxy-4-methoxy DHC 6'-O-β-D-glactopyranoside (XV), 3,2',4',6'-tetrahydroxy-4-methoxy DHC 2',4'-O-β-digalactopyranoside (XVI) and 3,2',4'-trihydroxy-4-methoxy DHC 4'-O- (XL).Such compounds as I, II and III which carry the sugars in both the A and B rings of the DHC's were completely tasteless.Between XII, XIII, XIV, XV, XVI and XL, XIII and XL were 140 and 400 times sweeter than sucrose and the remainder were either slightly sweet, tasteless or bitter.