Anchovies: a healthy food and a good source of vitamins B2 (riboflavin) and B3 (niacin).

Vitamins are crucial for maintaining good health in humans; lack of a sufficient amount of them can cause serious disease [1]. Essential for the calculation of dietary intake of nutrients from food is the use of reliable, accurate and precise analytical methods for nutrients in the foods. The water-soluble vitamins act mainly as coenzymes, while the fat-soluble ones act in different and more complex ways [2]. In foodstuffs, the vitamins B2 (riboflavin) and B3 (niacin) may be present in free (riboflavin, nicotinamide and nicotinic acid) and binding forms (essentially riboflavin-5’-phosphate (FMN), riboflavin- 5’-adenosyldiphosphate (FAD), nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate (NADP)). Furthermore, they may be bound tightly but non-covalently to proteins and polysaccharides [3]. Anchovies are a good source of those two vitamins, based on the various nutrition tables available. Thus, the aim of this paper was to evaluate the content of vitamin B2 (riboflavin) and B3 (niacin, i.e. nicotinic acid plus nicotinamide) in anchovies samples provided by “Dimar Sapore di Mare” and to evaluate the possibility to use the health claims related to the above vitamins reported in EU Regulation 432/2012. In order to use the claim, the levels of these two vitamins must be at least 15% of the recommended dose given in the Annex Regulation 2008/100/ EC, that is 1.4 mg/100 g for riboflavin and 16 mg/100 g for niacin. In the current study, we tested different extraction procedures such as acidic hydrolysis, acidic hydrolysis plus protein precipitation, acidic plus enzymatic hydrolysis and enzymatic hydrolysis and we choose the best one for the extraction of riboflavin and niacin from anchovies. Additionally, a new analytical method to simultaneously determine these three compounds in anchovies by using HPLC-MS/MS triple quadrupole, has been developed. The analytical procedure is fast (2.5 minutes of chromatography run time), the method is sensitive (LOQ for all compounds is in the range 1-5 µg kg-1), accurate and robust as it is possible to apply the method to both normal and under-oil/canned anchovies. After method validation, the best method was then applied to the analysis of 23 anchovies samples, in order to understand the dietary intake of vitamins

Comparative Analysis of the Volatile Profile of 20 Commercial Samples of Truffles, Truffle Sauces, and Truffle-Flavored Oils by Using HS-SPME-GC-MS

The aroma profile of raw truffles, of truffle sauces, and of natural and artificial truffle flavored oils made from or made to imitate Tuber magnatum, Tuber melanosporum, and Tuber aestivum was characterized by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Both naturally and artificiallymade oils were not only mainly dominated by bis(methylthio)methane (BMTM), a marker compound typical of white truffle, but also found in most of the oil samples flavored with black truffle. BMTM was not detected or detected in low amounts in black truffles but was very high in sauces (59.74–77.691%); instead, 1-octen-3-ol was high in truffles (35.227–75.208%) but low in sauces. Along the same lines, terpenoid compounds such as α-cubebene, copaene, caryophyllene, α-caryophyllene, and α- farnesene were not detected at all in T. aestivum raw truffle but were present in most truffle sauces. Thus, it was found that neither the natural nor the artificial truffle oil samples adequately replicated the aromas of the species of truffle examined, and this was confirmed by principal component analysis (PCA

importance of espresso coffee machine parameters on the extraction of chlorogenic acids in a certified italian espresso by using spe hplc dad

Chlorogenic acids (CGA) are a group of phenolic acid derivatives, which are commonly found in coffee at concentrations reaching 0.1-0.2%. A method based on high performance liquid chromatography-diode array detector (HPLC-DAD) is proposed for the simultaneous determination of three chlorogenic acids, i.e. 3-O-caffeoylquinic acid (3-CQA), 5-O-caffeoylquinic acid (5-CQA) and 3,5-di-O-caffeoylquinic acid (3,5-diCQA), in time portions of espresso coffee. Two different espresso coffee machines working with different pressure and temperature curves, and two different blends (i.e. Arabica and Robusta) were used. The method presents good linearities (correlation coefficient greater than 0.99) and recoveries (in the range 67-99%) for the 3 chlorogenic acids. The concentration of total CGAs in a cup of Certified Italian Espresso ranged from 1522.5 to 2223.4 mg kg-1 and CGA isomer contents were, in decreasing order, 5-CQA &gt; 3-CQA &gt; 3,5-diCQA. The concentration of total chlorogenic acids was higher in Espresso coffee (EC) prepared with Aurelia machine rather than with Leva; Arabica blend possessed higher level ot total chlorogenic acids than Robusta samples. </p

Prolonged higher dose methylprednisolone vs. conventional dexamethasone in COVID-19 pneumonia: a randomised controlled trial (MEDEAS)

Dysregulated systemic inflammation is the primary driver of mortality in severe COVID-19 pneumonia. Current guidelines favor a 7-10-day course of any glucocorticoid equivalent to dexamethasone 6 mg·day-1. A comparative RCT with a higher dose and a longer duration of intervention was lacking

TiCl4-promoted addition of nucleophiles to open chain alpha-amidoalkylphenyl sulfones

Linear a-amidoalkylphenyl sulfones are converted into the corresponding N-acyliminium ions by treatment with TiCl4 at low temperature and then made to react with different nucleophiles such as allyltrimethylsilane, silyl ketene acetal, anisole and thiophene

Recent Advances in Stereoselective Syntheses Using N-Acylimines

Abstract: The electron-withdrawing aptitude displayed by the acyl group makes N-acylamines very attractive substrates in many processes aimed at the preparation of amino derivatives. The remarkable electrophilicity of N-acylimines can be profitably used to overcome reactivity troubles often observed using N-alkylimines and N-arylimines. The presence of a polar acyl moiety on the nitrogen atom is particularly effective in stereoselective reactions were electrostatic interactions play a major role in determining the facial preference for the nucleophilic attack. Utilization of alkoxycarbonyl groups (e.g. Boc or Cbz) as activating N-acyl substituents allows one to obtain the final amino derivative in a protected form that can be readily cleaved under mild conditions. In this review, several synthetic applications of N-acylimines in stereoselective reactions that have appeared in the literature since 1990 are discussed. 1 Introduction 2 Preparation of N-Acylimines 3 Nucleophilic Additions to N-Acylimines 3.1 Reaction with Organometallic Reagents and Related Carbanions 3.1.1 Linear N-Acylimines 3.1.2 Cyclic N-Acylimines 3.2 Reaction with Enolate Anions 3.2.1 Nitroalkanes: The Aza-Henry Reaction 3.2.2 1,3-Dicarbonyls 3.2.3 Carbonyls and Related Derivatives 3.2.4 Carboxylic Acid Derivatives 3.3 Reaction with Aromatic Compounds 3.4 Reaction with Heteronucleophiles 4 Cycloaddition Reactions 5 Conclusio

Taxanes from the roots of Taxus x media cv Hicksii

The plants of genus taxus commonly known as yew tree have been used since the ancient times for their magic, poisonous and pharmacological properties. Studies devoted to chemical constitution of extracts of several Taxus genera have been extensively developed during the last years, according to the well documented anticancer activity of taxol. The bark of several yew species has been thoroughly investigated, but very few studies have been done on the constituents of roots. The roots of an ornamental variety of yew (T. x media cv Hicksii) gave a series of taxane and abeotaxane pseudoalkaloids. Both N-alkylated O (5) esters (taxines) and N-acylated O (13) esters (Taxols) were isolated, some of them in glycosidic form. Besides known compounds, some new taxines, taxols and abeotaxanes were isolated and their structures fully elucidated