I found the field of Chemistry; Food Science & Technology; Nutrition & Dietetics very interesting. Saw the article HPLC-DAD-Q-ToF-MS profiling of phenolic compounds from mango (Mangifera indica L.) seed kernel of different cultivars and maturation stages as a preliminary approach to determine functional and nutraceutical value published in 2021.0. Recommanded Product: Benzophenone, Reprint Addresses Alanon, ME (corresponding author), Univ Castilla La Mancha, Higher Tech Sch Agron Engn, Dept Analyt Chem & Food Technol, Ronda Calatrava 7, Ciudad Real 13071, Spain.. The CAS is 119-61-9. Through research, I have a further understanding and discovery of Benzophenone
Mango seed kernel is a by-product which is usually discarded. However, it has been confirmed in this study that seed kernel exhibits more phenolic compounds with bioactive properties than edible fraction of mango. The influence of factors such as cultivar and maturation degree on the phenolic composition has been studied to evaluate nutraceutical value. The comprehensive analysis of phenolic composition by HPLC-DAD-Q-ToF-MS seed kernel from different cultivars (‘Keth’, ‘Kent’and ‘Osteen’) at five maturation stages was conducted. Results evidenced that `Keitt’ samples exhibited higher quantities of iriflophenone glucoside, maclurin C-glucoside, maclurin digalloyl glucoside, mangiferin, 5-galloyl quinic acid and trigalloyl glucose at the first three ripening stages. However, seed kernel from `Osteen’ variety showed higher amounts of hexa- and hepta-gallotannins whose concentrations diminished over the maturation course. Therefore, cultivar and maturation stage factors should be take into account due to their influence on the phenolic composition and subsequently on the nutraceutical value.
Recommanded Product: Benzophenone. Welcome to talk about 119-61-9, If you have any questions, you can contact Alanon, ME; Pimentel-Moral, S; Arraez-Roman, D; Segura-Carretero, A or send Email.
Reference:
Thiomorpholine – Wikipedia,
,Thiomorpholine | C4H9NS – PubChem