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1.
Dalton Trans ; 50(40): 14081-14090, 2021 Oct 19.
Artigo em Inglês | MEDLINE | ID: mdl-34622893

RESUMO

It is known that 2,2,6,6-tetramethylpiperidinyl-1-oxy (or TEMPO) is a stable, radical-containing molecule, which has been utilized in various areas of organic synthesis, catalysis, polymer chemistry, electrochemical reactions, and materials chemistry. Its unique stability, attributable to its structural features, and molecular tunability allows for the modification of various materials, including the heterogenization of solid materials. Metal-organic frameworks (MOFs) and covalent organic frameworks (COFs) are porous and tunable because of their ligand or linker portion, and both have been extensively studied for use in catalytic applications. Therefore, synergistically combining the chemistry of TEMPO with the properties of MOFs and COFs is a natural choice and should allow for significant advancements, including improved recyclability and selectivity. This article focuses on TEMPO-bearing MOFs and COFs for use in catalytic applications. In addition, recent strategies related to the use of these functional porous materials in catalytic reactions are also discussed.

2.
Food Chem ; 275: 739-745, 2019 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-30724257

RESUMO

Palm mid-fraction (PMF), which has a high content of symmetric POP, was converted to asymmetric PPO (APMF) via acyl migration. After solvent fractionation, the liquid phase of acyl migrated PMF (APMF-L) was obtained and blended with hydrogenated coconut oil (HCO, 50:50, w/w) to produce a fat blend (namely, an alternative fat blend) which had reduced saturated fatty acid content while having similar melting behavior to HCO. In an alternative fat blend, the major fatty acids were lauric (27.94), palmitic (26.93) and oleic (15.75 mol%) acid. The solid fat index was quite similar to that of HCO, especially at 28-44 °C. Nevertheless, an alternative fat blend had lower saturated fatty acid content, by 18%, compared to HCO. The content of highly atherogenic myristic acid was reduced by approximately 40%. The alternative fat blend in this study could be used as a raw material for non-dairy cream with low saturated fat content.


Assuntos
Cromatografia Gasosa , Óleo de Coco/química , Ácidos Graxos/análise , Varredura Diferencial de Calorimetria , Óleo de Coco/metabolismo , Emulsões/química , Hidrogenação , Ácidos Láuricos/análise , Ácido Oleico/análise , Ácido Palmítico/análise , Óleos Vegetais/química , Óleos Vegetais/metabolismo
3.
Food Sci Biotechnol ; 25(4): 955-963, 2016.
Artigo em Inglês | MEDLINE | ID: mdl-30263360

RESUMO

In the present study, the ß-carotene contents of 14 plant food materials prepared by boiling, steaming, or baking or when they are raw were analyzed and compared. After boiling three pulse species, namely, peas, kidney beans, and dried mung beans, ß-carotene contents of peas and kidney beans increased significantly, whereas that of mung beans (dried material) decreased. True retention factors of ß-carotene contents in the cooked kidney beans, peas, and mung beans after boiling were 174.2, 128.3, and 91.8%, respectively. After steaming, the ß-carotene content of regular millets significantly decreased but that of taros increased, in which the true retention factors were observed with ß-carotene contents of 72.4% in the steamed regular millets and 160.9% in the steamed taros. Moreover, ß-carotene contents in yellow-fleshed sweet potato (raw: 896.2 µg/100 g) decreased by baking (786.4 µg/100 g) and steaming (steaming: 553.1 µg/100 g). These results suggest that ß-carotene contents in the selected plant food materials markedly depend on the cooking method and plant food materials classification.

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