Dienes
Mostrando 1-12 de 88 artigos, teses e dissertações.
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1. FOODÔMICA POR RMN DE 1H PARA MONITORAMENTO DA ESTABILIDADE OXIDATIVA DE MARGARINAS SUBMETIDAS AO TRATAMENTO TÉRMICO
Foods with high lipid contents are susceptible to deterioration by oxidative processes that lead to the formation of food rancid. Determining the chemical nature of lipid oxidation products presents a nutritional and health interest due to the possibility of formation of compounds related to the development of degenerative diseases such as Parkinson’s and
Quím. Nova. Publicado em: 21/10/2019
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2. Functionalized Dienes: A New Series of Potential Agents for the Treatment of Alzheimer’s Disease
We report a series of functionalized dienes as compounds of great potential in the treatment of Alzheimer’s disease due to their antioxidant activity and ability to inhibit the enzyme acetylcholinesterase. The dienes tested showed high enzymatic inhibition capacity and accentuated antioxidant activity, which are comparable to or higher than the standards t
J. Braz. Chem. Soc.. Publicado em: 08/04/2019
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3. Evaluation of Oxidative Stability of Compound Oils under Accelerated Storage Conditions
ABSTRACT The oxidative stability of linseed (L), cotton (A), and coconut (C) oils, as well as of linseed:cotton (LA), linseed:coconut (LC), and linseed:cotton:coconut (LAC) compound oils was evaluated under accelerated storage at 60°C/20 days. Coconut oil showed to be rather stable, mainly due to low levels of peroxides, conjugated dienes, ρ-anisidine, and
Braz. arch. biol. technol.. Publicado em: 14/11/2018
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4. Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feed
Abstract The presence of PUFA (polyunsaturated fatty acids) in cow milk, including conjugated linoleic acids (CLA) isomers, makes milk susceptible to lipid oxidation, and may lead to the formation of volatile products responsible for a rancid smell. Consequently, including natural antioxidants in the diet of dairy cattle can assist in preventing lipid oxida
Food Sci. Technol. Publicado em: 30/07/2018
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5. Synthesis of Chiral 1,3-Dienes through Ring-Closing Metathesis of Enantioenriched Enynes: Potential Precursors of Morphane Analogs
ABSTRACT A simple methodology for the synthesis of enynes by indium mediated diastereoselective allylation of aromatic N-tert-butanesulfinylimines bearing alkenyl groups at ortho-position with allyl bromide has been developed. The addition of the allyl indium intermediate to the chiral imine took place with excellent diastereoselectivity. Ruthenium-catalyzed
An. Acad. Bras. Ciênc.. Publicado em: 2018
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6. Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions
Abstract Several plants have been studied as potential sources of natural antioxidants for use in the food industry, especially polyphenols. The aim of this study was to evaluate the effects of hydroalcoholic extract from coffee husk on the oxidative stability of soybean oil when stored in an oven. Samples were maintained at a temperature of 60 °C and their
Food Sci. Technol. Publicado em: 2017-12
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7. Selective Synthesis of (Z)-Chalcogenoenynes and (Z,Z)-1,4-bis-Chalcogenbuta-1,3-dienes Using PEG-400
We present here our results on the temperature controlled, selective hydrochalcogenation of 1,4-diorganyl-1,3-butadiynes with nucleophilic species of selenium, tellurium and sulfur generated in situ from the respective diaryl dichalcogenide and NaBH4. Using polyethylene glycol (PEG)-400 at 30 ºC the (Z)-chalcogenoenynes are obtained and at 90 ºC the (Z,Z)-
J. Braz. Chem. Soc.. Publicado em: 2016-11
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8. Asymmetric Synthesis of Highly Functionalized Cyclohexa-1,3-dienes via Organocatalyzed One-Pot Three-Component Domino Reaction of Malononitrile with α,β-Unsaturated Imines
The enantioselective synthesis of highly functionalized cyclohexa-1,3-dienes was achieved via an organocatalytic one-pot three-component domino reaction. In addition, a possible mechanism accounting for the reaction was proposed.
J. Braz. Chem. Soc.. Publicado em: 2015-03
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9. Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition
Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants to meat stuffing is a major practice intended to inhibit the oxidation process and color changes. This study aimed to assess the effect of two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900,
Sci. agric. (Piracicaba, Braz.). Publicado em: 2015-02
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10. Phenolic extract of Parkia biglobosa fruit pulp stalls aflatoxin B1 – mediated oxidative rout in the liver of male rats
The effect of phenolic extract of Parkia biglobosa (Jacq.) R. Br. ex G. Don, Fabaceae, pulp on aflatoxin B1 induced oxidative imbalance in rat liver was evaluated. Thirty-five male rats were randomized into seven groups of five animals each. Rats in group A served as control and received vehicle for drug administration (0.5% DMSO) once daily at 24 h interval
Rev. bras. farmacogn.. Publicado em: 2014-12
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11. Estabilidade oxidativa de queijo prato adicionado de luteína / Oxidative stability of cheese prato added with lutein
Lutein is associated with the reduction and prevention of age-related macular degeneration (ARMD), the main cause of irreversible blindness in the elderly. As this carotenoid is not synthesized by the human organism, its addition in cheese Prato is an option to lutein supplementation in the diet, beyond being able to act in the prevention of photo-oxidation.
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/04/2011
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12. Pd(II)-dissolved in ionic liquids: a recyclable catalytic system for the selective biphasic hidrogenation of dienes to monoenes
Bis-acetilacetonato de paládio dissolvido no líquido iônico tetrafluoroborato de 1-n-butil-3- metilimidazólio catalisa de forma seletiva a hidrogenação de dienos conjugados e não-conjugados (funcionalizados ou não) às suas respectivas mono-olefinas. O sistema não requer o uso de cosolventes orgânicos, sendo os produtos da reação separados por si
Publicado em: 2010