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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to 24 months(2-8C)
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: firstname.lastname@example.org
The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
J Chromatogr B Analyt Tec. Bio. Life Sci. 2018 Feb 17;
Korean J. of Food Sci. and TechApril 2016
Int J Mol Sci. 2018 Jan 23;
J Sci Food Agric. 2017 Mar
Neuropharmacology.2018 Mar 15;
Faculty of Chem. & Nat. Resource Eng.Jul. 2014
J. of The Korean Society of Food CultureApr.2017;
Journal of Analytical ChemistryAug. 2017;
Naunyn Schmiedebergs Arch Pharmacol. 2017 Jul 21.
Phytochemistry Letters22 Dec. 2016
J Agric Food Chem. 2015 Feb 25;63(7):1990-5.
Phenolic profile characterization of Chemlali olive stones by liquid chromatography-ion trap mass spectrometry.[Pubmed: 25650173
METHODS AND RESULTS:
Aqueous methanol extracts of Chemlali olive stones were analyzed by reverse phase high-performance liquid chromatography (HPLC) with diode array detection and mass spectrometry [LC-MS/MS]. Oleoside, oleoside 11-methyl ester, nuezhenide, oleoside 11-Methyloleoside, nuezhenide 11-Methyloleoside, oleuropein, and glycosides of tryosol and hydroxytyrosol glycosides were identified in stones of Chemali olives. The antioxidant activity observed for the extract of the olive stones (IC50 = 13.84 μg/mL, TEAC = 0.436 mM) may be due to the high content of phenolic compounds, of which the main compounds are nuezhenide (325.78 mg/100g), methoxy derivative of nuezhenide (132.46 mg/100g), and nuezhenide-11-Methyloleoside (82.91 mg/100g).
These results suggest the use of olive stones as sources of natural antioxidants.