Silveira, Marcello R.’s team published research in Food Chemistry in 2019 | CAS: 19444-84-9

3-Hydroxydihydrofuran-2(3H)-one(cas: 19444-84-9) may be employed as starting reagent in the synthesis of series of seco-pseudonucleoside synthons via aminolysis. It may be employed as starting reagent in the synthesis of enantiomerically pure orthogonally protected δ-azaproline, via Mitsunobu reaction.Quality Control of 3-Hydroxydihydrofuran-2(3H)-one

Quality Control of 3-Hydroxydihydrofuran-2(3H)-oneOn May 1, 2019 ,《Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds》 appeared in Food Chemistry. The author of the article were Silveira, Marcello R.; Coutinho, Nathalia M.; Esmerino, Erick A.; Moraes, Jeremias; Fernandes, Leonardo M.; Pimentel, Tatiana C.; Freitas, Monica Q.; Silva, Marcia C.; Raices, Renata S. L.; Senaka Ranadheera, C.; Borges, Fabio O.; Neto, Roberto P. C.; Tavares, Maria Ines B.; Fernandes, Fabiano A. N.; Fonteles, Thatyane V.; Nazzaro, Filomena; Rodrigues, Sueli; Cruz, Adriano G.. The article conveys some information:

The effect of cold plasma processing time and gas flow on bioactive compounds such as vitamin C, carotenoids and phenolic compounds, DPPH, angiotensin-converting-enzyme (ACE) inhibitory activity, fatty acids profile, and volatile compounds of guava-flavored whey beverage was investigated. For comparative purposes, a pasteurized beverage was also manufactured Cold plasma increased the concentration of bioactive and volatile compounds, and proportionated changes in the fatty acids profile. The milder conditions like lower flow rate and processing time, resulted in higher vitamin C and volatile compounds levels, and higher antioxidant activity, but with a lower carotenoids content and a less favorable fatty acids profile. More drastic conditions like higher flow rate and processing time resulted in products with lower vitamin C and volatile compounds levels, but with higher carotenoids content and ACE inhibitory activity. It can be concluded that the cold plasma processing can improve the properties of the guava-flavored whey beverages (increased concentration of bioactive and volatile compounds), while the effect on the fatty acid profile and ACE inhibitory activity is dependent on the process parameters (processing time and flow rate). In the experiment, the researchers used 3-Hydroxydihydrofuran-2(3H)-one(cas: 19444-84-9Quality Control of 3-Hydroxydihydrofuran-2(3H)-one)

3-Hydroxydihydrofuran-2(3H)-one(cas: 19444-84-9) may be employed as starting reagent in the synthesis of series of seco-pseudonucleoside synthons via aminolysis. It may be employed as starting reagent in the synthesis of enantiomerically pure orthogonally protected δ-azaproline, via Mitsunobu reaction.Quality Control of 3-Hydroxydihydrofuran-2(3H)-one

Referemce:
Tetrahydrofuran – Wikipedia,
Tetrahydrofuran | (CH2)3CH2O – PubChem