Izolacija i sposobnost hvatanja slobodnih radikala cijanidin 3-O-glikozida iz plodova Ribes biebersteinii Berl.

The reversed-phase preparative high performance liquid chromatographic purification of the methanol extract of the fruits of Ribes biebersteinii Berl. (Grossulariaceae) afforded five cyanidin glycosides, 3-O-sambubiosyl-5-O-glucosyl cyanidin (1), cyanidin 3-O-sambubioside (2), cyanidin 3-O-glucoside (3), cyanidin 3-O-(2G-xylosyl)-rutinoside (4) and cyanidin 3-O-rutinoside (5). They showed considerable free-radical-scavenging properties in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay with the RC50 values of 9.29 × 106, 9.33 × 106, 8.31 × 106, 8.96 × 106 and 9.55 × 106 mol L1, respectively. The structures of these compounds were elucidated by various chemical hydrolyses and spectroscopic means. The total anthocyanin content was 1.9 g per 100 g dried fruits on cyanidin 3-glucoside basis.Pet cijanidin glikozida, 3-O-sambubiozil-5-O-glukozil cijanidin (1), cijanidin 3-O-sambubiozid (2), cijanidin 3-O-glukozid (3), cijanidin 3-O-(2G-ksilozil)-rutinozid (4) i cijanidin 3-O-rutinosid (5) izolirani su iz metanolnog ekstrakta plodova Ribes biebersteinii Berl. (Grossulariaceae) koristeći reverzno-faznu preparativnu tekućinsku kromatografiju visoke učinkovitosti. Cijanidin glikozidi pokazali su sposobnost hvatanja slobodnih radikala u pokusu s 2,2-difenil-1-pikrilhidrazilom (DPPH). Dobivene su sljedeće RC50 vrijednosti: 9,29 × 106, 9,33 × 106, 8,31 × 106, 8,96 × 106, odnosno 9,55 × 106 mol L1. Strukture glikozida određene su kemijskom hidrolizom i spektroskopijom masa. Ukupni sadržaj antocijanina bio je 1,9 g na 100 g suhih plodova preračunato na cijanidin 3-glukozid

Silver confined within zeolite EMT nanoparticles: preparation and antibacterial properties

The preparation of pure zeolite nanocrystals (EMT-type framework) and their silver ion-exchanged (Ag+-EMT) and reduced silver (Ag0-EMT) forms is reported. The template-free zeolite nanocrystals are stabilized in water suspensions and used directly for silver ion-exchange and subsequent chemical reduction under microwave irradiation. The high porosity, low Si/Al ratio, high concentration of sodium and ultrasmall crystal size of the EMT-type zeolite permitted the introduction of a high amount of silver using short ion-exchange times in the range of 2–6 h. The killing efficacy of pure EMT, Ag+-EMT and Ag0-EMT against Escherichia coli was studied semi-quantitatively. The antibacterial activity increased with increasing Ag content for both types of samples (Ag+-EMT and Ag0-EMT). The Ag0-EMT samples show slightly enhanced antimicrobial efficacy compared to that of Ag+-EMT, however, the differences are not substantial and the preparation of Ag nanoparticles is not viable considering the complexity of preparation steps

Raleio de cachos em vinhedos de altitude e qualidade do vinho da cultivar Syrah Cluster thinning in high altitude vineyards and wine quality from the cultivar Syrah

O objetivo deste trabalho foi avaliar o efeito de diferentes intensidades de raleio de cachos de uvas (Vitis vinifera L.), em vinhedos de altitude, sobre a evolução dos compostos fenólicos durante a maturação da uva. O experimento foi conduzido em São Joaquim, SC, a uma altitude média de 1.230 m, em videiras da cv.Syrah, enxertadas sobre 'Paulsen 1103', conduzidas em espaldeira, em duplo cordão esporonado, espaçadas em 3x1,2 m, com cobertura antigranizo. Os tratamentos de raleio foram definidos de modo a se ter redução da produtividade em 13,3, 26,6 e 40% em relação à produtividade do tratamento controle sem raleio, estimada em 15 Mg ha-1. Os tratamentos foram ajustados quando 50% das bagas encontravam-se em "véraison". Odelineamento foi o de blocos ao acaso, com quatro repetições e 40 plantas por tratamento. As avaliações foram feitas nas safras 2005/2006 e 2006/2007. Avaliou-se a evolução dos compostos fenólicos durante as oito semanas antecedentes à colheita. O raleio de cachos aumentou o conteúdo de antocianinas quando a produtividade estimada foi de 12 Mg ha-1, e melhorou a composição fenólica das bagas, atributos esses favoráveis à produção de vinhos tintos finos de qualidade.<br>The objective of this work was to evaluate the effect of different intensities of cluster thinning in mountain vineyards cv.Syrah on the evolution of phenolic compounds, during grape maturation. The experiment was carried out in the 2005/2006 and 2006/2007 crop seasons, at São Joaquim, SC, Brazil, at an average altitude of 1,230 m, on 'Syrah' grapevines that had been grafted on 'Paulsen 1103' root stock and trained out in vertical trellis system, spaced in 3x1.2 m and protected against hail. The cluster thinning was adjusted in the "veraison" corresponded to 15 Mg ha-1 (control), 13 Mg ha-1, 11 Mg ha-1 and 9 Mg ha-1, in a complete randomized blocks. The evolution of phenolic compounds was evaluated during the eight antecedent weeks to the harvest. The cluster thinning increased the content of anthocyanin in the grapes with a yield of 12 Mg ha-1, and improved their phenolic composition. These changes were favorable for the production of fine wines with excellent quality