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Dactylifric Acid
Dactylifric acid (also known as dattelic acid or 5-''O''-caffeoylshikimic acid) is an ester derived from caffeic acid and shikimic acid. It and its isomers are enzymic browning Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding ... substrates found in dates ('' Phoenix dactylifera'' fruits). Some older sources identify dactylifric acid as 3-''O''-caffeoylshikimic acid. References External links Dactylifric acid at the Human Metabolome Database Hydroxycinnamic acid esters Hydroxycinnamic acid glycosides Cyclitol esters Cyclohexenes Vinylogous carboxylic acids {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ester
In chemistry, an ester is a compound derived from an oxoacid (organic or inorganic) in which at least one hydroxyl group () is replaced by an alkoxy group (), as in the substitution reaction of a carboxylic acid and an alcohol. Glycerides are fatty acid esters of glycerol; they are important in biology, being one of the main classes of lipids and comprising the bulk of animal fats and vegetable oils. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. They perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Polyesters are important plastics, with monomers linked by ester moieties. Phosphoesters form the backbone of DNA molecules. Nitrate esters, such as nitroglycerin, are known for their explosive properties. '' Nomenclature Etymology Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caffeic Acid
Caffeic acid is an organic compound that is classified as a hydroxycinnamic acid. This yellow solid consists of both phenolic and acrylic functional groups. It is found in all plants because it is an intermediate in the biosynthesis of lignin, one of the principal components of woody plant biomass and its residues. Natural occurrences Caffeic acid can be found in the bark of ''Eucalyptus globulus'' the barley grain ''Hordeum vulgare'' and the herb ''Dipsacus asperoides''. It can also be found in the freshwater fern ''Salvinia molesta'' and in the mushroom ''Phellinus linteus''. Occurrences in food Free caffeic acid can be found in a variety of beverages, including brewed coffee at 0.13 mg per 100 ml and red wine at 2 mg per 100 ml. It is found at relatively high levels in herbs of the mint family, especially thyme, sage and spearmint (at about 20 mg per 100 g), and in spices, such as Ceylon cinnamon and star anise (at about 22 mg per 100 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shikimic Acid
Shikimic acid, more commonly known as its anionic form shikimate, is a cyclohexene, a cyclitol and a cyclohexanecarboxylic acid. It is an important biochemical metabolite in plants and microorganisms. Its name comes from the Japanese flower ''shikimi'' (, the Japanese star anise, ''Illicium anisatum''), from which it was first isolated in 1885 by Johan Fredrik Eykman. The elucidation of its structure was made nearly 50 years later. Biosynthesis Phosphoenolpyruvate and erythrose-4-phosphate condense to form 3-deoxy-D-arabinoheptulosonate-7-phosphate (DAHP), in a reaction catalyzed by the enzyme DAHP synthase. DAHP is then transformed to 3-dehydroquinate (DHQ), in a reaction catalyzed by DHQ synthase. Although this reaction requires nicotinamide adenine dinucleotide (NAD) as a cofactor, the enzymic mechanism regenerates it, resulting in the net use of no NAD. : DHQ is dehydrated to 3-dehydroshikimic acid by the enzyme 3-dehydroquinate dehydratase, which is reduced to shiki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enzymic Browning
Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology. Though there are many different ways food chemically changes over time, browning in particular falls into two main categories: enzymatic versus non-enzymatic browning processes. Browning has many important implications on the food industry relating to nutrition, technology, and economic cost. Researchers are especially interested in studying the control (inhibition) of browning and the different methods that can be employed to maximize this inhibition and ultimately prolong the shelf life of food. Enzymatic browning Enzymatic browning is one of the most important reactions that takes place in most fruits and vegetables as well as in seafood. These processes affect the taste, color, and value of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phoenix Dactylifera
''Phoenix dactylifera'', commonly known as date or date palm, is a flowering plant species in the palm family, Arecaceae, cultivated for its edible sweet fruit called dates. The species is widely cultivated across northern Africa, the Middle East, and South Asia, and is naturalized in many tropical and subtropical regions worldwide. ''P. dactylifera'' is the type species of genus ''Phoenix (plant), Phoenix'', which contains 12–19 species of wild date palms. Date trees reach up to in height, growing singly or forming a clump with several stems from a single root system. Slow-growing, they can reach over 100 years of age when maintained properly. Date fruits (dates) are oval-cylindrical, long, and about in diameter, with colour ranging from dark brown to bright red or yellow, depending on variety. Containing 61–68 percent sugar by mass when dried, dates are very sweet and are enjoyed as desserts on their own or within confectionery, confections. Dates have been cultiv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
3-O-caffeoylshikimic Acid
Dactylifric acid (also known as dattelic acid or 5-''O''-caffeoylshikimic acid) is an ester derived from caffeic acid and shikimic acid. It and its isomers are enzymic browning substrates found in dates ('' Phoenix dactylifera'' fruits). Some older sources identify dactylifric acid as 3-''O''-caffeoylshikimic acid. References External links Dactylifric acid at the Human Metabolome Database Hydroxycinnamic acid esters Hydroxycinnamic acid glycosides Cyclitol esters Cyclohexenes Vinylogous carboxylic acids {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cyclitol Esters
In organic chemistry, a cyclitol is a cycloalkane containing at least three hydroxyl, each attached to a different ring carbon atom. The general formula for an unsubstituted cyclitol is or where 3 ≤ ''x'' ≤ ''n''. The name is also used for compounds that can be viewed as result of substituting various functional groups for the hydrogen atoms in such a molecule, as well as similar molecules with one or more double bonds in the ring. Cyclitols and their derivatives are some of the compatible solutes which are formed in a plant as a response to salt or water stress. Some cyclitols (e.g. quinic or shikimic acid) are parts of hydrolysable tannins. Isomerism and nomenclature Unsubstituted cyclitols with the same ring size and number of hydroxyls may exist in several structural isomers, depending on the position of the hydroxyls along the ring. For example, cyclohexanetriol exists in three distinct isomers (1,2,3-, 1,2,4-, and 1,3,5-). Furthermore, the hydrogen and the h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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