Impact of ultrasound-assisted extraction and solvent composition on bioactive compounds and in vitro biological activities of thyme and rosemary was written by Munekata, Paulo E. S.;Alcantara, Cristina;Zugcic, Tihana;Abdelkebir, Radhia;Collado, Maria Carmen;Garcia-Perez, Jose V.;Jambrak, Anet Rezek;Gavahian, Mohsen;Barba, Francisco J.;Lorenzo, Jose M.. And the article was included in Food Research International in 2020.HPLC of Formula: 2380-78-1 The following contents are mentioned in the article:
Mediterranean herbs, specially thyme and rosemary, are important ingredients in food preparation and more recently have been studied as natural sources of bioactive compounds This study aimed to study the effect of matrix (thyme vs. rosemary), and extraction protocol (conventional extraction vs. ultrasound assisted extraction) solvent composition (water vs. 50:50 ethanol:water solution) on the extraction of high value compounds (phenolic compounds, flavonoids and carotenoids) and also explore the antioxidant, antimicrobial (Listeria innocua, Staphylococcus aureus, and Salmonella enterica), probiotic (Lactobacillus casei and Bifidobacterium lactis), and anti-inflammatory activities. The phenolic, flavonoid and carotenoid content of extracts was greatly influenced by extraction conditions wherein the ultrasound pre-treatment improved the extraction of carotenoids but induced the opposite effect for polyphenols and flavonoids in both herbs. Only the aqueous extract of thyme obtained from ultrasound pre-treatment was the only extract that inhibited the growth of potentially pathogenic bacteria, stimulated the probiotic bacteria and achieved high anti-inflammatory and antioxidant activity. Moreover, this extract also was rich on phenolic compounds (such as p-coumaric acid 4-O-glucoside, kaempferol 3-O-rutinoside, feruloyl glucose, and 4-vinylguaiacol) and carotenoids. Therefore, ultrasound extraction of bioactive compounds with water as solvent could be explored in food and pharmaceutical applications. This study involved multiple reactions and reactants, such as 4-Hydroxy-3-methoxyphenethanol (cas: 2380-78-1HPLC of Formula: 2380-78-1).
4-Hydroxy-3-methoxyphenethanol (cas: 2380-78-1) belongs to ethers. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. HPLC of Formula: 2380-78-1
Referemce:
Ether – Wikipedia,
Ether | (C2H5)2O – PubChem