Epipterosin L 2'-O-glucoside - CAS 61117-89-3
Catalog number: 61117-89-3
Not Intended for Therapeutic Use. For research use only.
Molecular Formula:
C21H30O9
Molecular Weight:
426.46
COA:
Inquire
Chemical Family:
Sesquiterpenoids
Description:
Epipterosin L 2'-O-glucoside is a natural sesquiterpenoid found in the rhizoma of Cibotium barometz (L.) J.Sm.
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Purity:
>98%
Appearance:
Powder
Synonyms:
(2S,3R)-Pterosin L 2'-O-beta-D-glucoside
MSDS:
Inquire
Quality Standard:
Enterprise Standard
Quantity:
Milligrams-Grams
1.Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.).
Schmitzer V1, Slatnar A, Veberic R, Stampar F, Solar A. J Food Sci. 2011 Jan-Feb;76(1):S14-9. doi: 10.1111/j.1750-3841.2010.01898.x. Epub 2010 Nov 10.
The potential effect of skin removal and roasting on individual and total phenolic content, and on antioxidative potential of 6 hazelnut cultivars were investigated. HPLC-MS identification of individual phenolics confirmed the presence of 7 flavan-3-ols (catechin, epicatechin, 2 procyanidin dimers, and 3 procyanidin trimers), 3 flavonols (quercetin pentoside, quercetin-3-O-rhamnoside, and myricetin-3-O-rhamnoside), 2 hydrobenzoic acids (gallic acid, protocatechulic acid), and 1 dihydrochalcone (phloretin-2'-O-glucoside). Flavonols were only detected in whole hazelnut kernels. The content of individual phenolics, with the exception of gallic acid, was always highest in whole unroasted hazelnuts and was significantly reduced after skin removal. Similarly, total phenolic content and antioxidative potential decreased when skin was removed. Roasting had a significant negative effect on individual phenolics but not on the total phenolic content and antioxidative potential of kernels.
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CAS 61117-89-3 Epipterosin L 2'-O-glucoside

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