Isomers of <i>β</i>,<i>β</i>-Dinitro-5,10,15,20-tetraphenylporphy-rin Derivatives: Valuable Starting Materials for Further Transformations

The synthesis, chromatographic isolation, and structure elucidation of &#946;,&#946;-substituted isomers of dinitro-5,10,15,20-tetraphenylporphyrin complexes are described. meso-Tetraphenyl-porphyrin chelates (CuII, NiII, CoII) upon reaction wit e.g., itric acid (yellow HNO3, d = 1.52, diluted to 25&#8315;50%) in CHCl3 formed a mixture of nitro-derivatives with combined yields of ca 80%. This nitration (under optimized conditions: 25&#8315;30% HNO3, 30&#8315;40 min, r.t.) can be carried out selectively to give mainly &#946;,&#946;-dinitro-compounds in yields of up to 73%. From the above mixtures of five possible regioisomers that can be formed, usually two or three of them were isolated, for which the structures were assigned on the basis of 1H NMR spectra including COSY and NOESY measure-ments. These types of products are attractive starting materials for synthesis of potential anticancer PDT agents with unique structures, being practically unavailable by any other alternative method

The First Example of Oxidative Nucleophilic Substitution of Hydrogen in meso-Aryl Ring of the 5,10,15,20-Tetraphenylporphyrin Derivatives

A synthesis of [2-nitro-5-(10,15,20-triphenylporphyrin-5-yl)-phenyl]phenyl-acetonitrile zinc complex by the reaction of the respective nitroporphyrin with the anion of benzyl cyanide, followed by addition of DDQ, is described. This is the first example of this type of process in the nitrophenyl side ring of meso-tetraarylporphyrin derivatives

Whey Protein Isolate-Based Edible Coatings Incorporated with Jojoba Oil as a Novel Approach for Improving the Quality of Fresh-Cut Root Parsley during Refrigerated Storage

In this paper, the effect of whey-protein-isolate-based edible coatings with the addition of jojoba oil at concentrations of 1 and 2% on the qualitative characteristics of fresh-cut root parsley was evaluated. Changes in hardness, color parameters, and the contents of polyphenols and flavonoids over 28 days of refrigerated storage, as well as changes in structure, were examined. It was observed that fresh-cut parsley, uncoated and coated with a protein solution, was characterized by a decrease in hardness, from 59.32 and 59.88 to 50.98 and 48.33 N, respectively, while parsley coated with whey protein isolate with the addition of jojoba oil showed an increase in hardness during storage, from 56.28 to 66.23 N and from 52.17 to 60.49 for 1% and 2% of jojoba-oil-containing formulations, respectively. The L*, a*, and b* color parameters and hue angle mostly remained at similar levels, which indicate the maintenance of the desired color, but changes in the values were observed during storage. Parameter L* was between 79.56 and 85.33 in the control samples and between 72.54 and 84.19 in the coated samples. It was shown that the use of whey protein coatings and storage time had a positive impact on the contents of polyphenols and flavonoids in the fresh-cut parsley. The highest changes in polyphenols, from 3.13 to 9.82 mg GAE/g d.m., were observed for the samples coated with the formulation containing 1% of jojoba oil. The highest increase in flavonoid content, from 23.65 to 40.60 mg QE/g d.m., was observed for the samples coated with the film-forming solution with 2% of jojoba oil. Scanning electron microscopy showed a smaller number of pores in the vegetable tissue as a result of the coatings, and this was the most noticeable for the samples without the jojoba oil. Storage deteriorated the quality of the fresh-cut parsley surface, and the drying effect was visible. The use of protein coatings incorporated with jojoba oil modifies the quality characteristics of fresh-cut parsley, and this can find application in reducing the waste of minimally processed vegetables during storage

The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage

This study aimed to determine the effect of edible coatings based on whey protein isolate and essential oils (lemon and lemongrass) on the colour, hardness, polyphenols and flavonoids content, structure, and sensory attributes of fresh-cut pears during storage at 4 °C. The optical and barrier properties of the edible films were also determined. Analysed films showed good transparency (Lightness 86.6–95.0) and excellent oxygen and carbon dioxide permeability, which were reduced due to the presence of lemon and lemongrass essential oils. Pears were coated by immersion in a solution containing 8% of whey protein isolate and the addition of lemon oil at 1.0% or lemongrass essential oil at 0.5%. Coating caused a reduction in colour changes, loss in hardness, polyphenols and flavonoids. The study showed that the highest efficiency was demonstrated by the whey protein isolate coatings without the addition of essential oils by preserving the colour and firmness of fresh-cut pears. For these samples, the highest sensory acceptability was also achieved

Correction to: Comparative effectiveness and safety of non-vitamin K antagonists for atrial fibrillation in clinical practice: GLORIA-AF Registry

International audienceIn this article, the name of the GLORIA-AF investigator Anastasios Kollias was given incorrectly as Athanasios Kollias in the Acknowledgements. The original article has been corrected