Preventive Nutrition and Food Science published new progress about 56317-21-6. 56317-21-6 belongs to benzofurans, auxiliary class Metabolic Enzyme,PDE,Natural product, name is 5-(6-Hydroxybenzofuran-2-yl)benzene-1,3-diol, and the molecular formula is C14H10O4, Synthetic Route of 56317-21-6.
Choi, Sang Won published the artcileAnalysis of functional constituents in mulberry (Morus alba L.) twigs by different cultivars, producing areas, and heat processings, Synthetic Route of 56317-21-6, the publication is Preventive Nutrition and Food Science (2013), 18(4), 256-262, database is CAplus and MEDLINE.
Four functional constituents, oxyresveratrol 3′-O-β-D-glucoside (ORTG), oxyresveratrol (ORT), t-resveratrol (RT), and moracin (MC) were isolated from the ethanolic extract of mulberry (Morus alba L.) twigs by a series of isolation procedures, including solvent fractionation, and silica-gel, ODS-A, and Sephadex LH-20 column chromatogs. Their chem. structures were identified by NMR and FABMS spectral anal. Quant. changes of four phytochems. in mulberry twigs were determined by HPLC according to cultivar, producing area, and heat processing. ORTG was a major abundant compound in the mulberry twigs, and its levels ranged from 23.7 to 105.5 mg% in six different mulberry cultivars. Three other compounds were present in trace amounts (<1 mg/100 g) or were not detected. Among mulberry cultivars examined, “Yongcheon” showed the highest level of ORTG, whereas “Somok” had the least ORTG content. Levels of four phytochems. in the mulberry twigs harvested in early Sept. were higher than those harvested in early July. Levels of ORTG and ORT in the “Cheongil” mulberry twigs produced in the Uljin area were higher than those produced in other areas. Generally, levels of ORTG and ORT in mulberry twigs decreased with heat processing, such as steaming, and microwaving except roasting, whereas those of RT and MC did not considerably vary according to heat processing. These results suggest that the roasted mulberry twigs may be useful as potential sources of functional ingredients and foods.
Preventive Nutrition and Food Science published new progress about 56317-21-6. 56317-21-6 belongs to benzofurans, auxiliary class Metabolic Enzyme,PDE,Natural product, name is 5-(6-Hydroxybenzofuran-2-yl)benzene-1,3-diol, and the molecular formula is C14H10O4, Synthetic Route of 56317-21-6.
Referemce:
https://en.wikipedia.org/wiki/Benzofuran,
Benzofuran | C8H6O – PubChem