Naringin 4'-glucoside
Naringin 4'-glucoside has antioxidant ability.
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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: service@chemfaces.com
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.
BMC Complement Med Ther. 2020, 20(1):91.
Biomed Chromatogr.2019, 8:e4774
JLiquid Chromatography & Related Tech.2021, 10826076.
Molecules.2020, 25(17):3783.
Front Pharmacol.2021, 12:761922.
Food Analytical Methods2020, 13,1603-1612(2020)
Int J Mol Sci.2021, 22(16):8604.
Plos One.2020, 10.1371
Nutrients2022, 14(3),695.
Indian J. of Experimental Bio.2020, 9(58).
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LWT - Food Science and Technology, 2018,89：763-9.
The effects of alcohol fermentation on the extraction of antioxidant compounds and flavonoids of pomelo peel[Reference:
WebLink]
METHODS AND RESULTS:
In this study, four kinds of fermented liquids with the different alcohol concentrations (1.5%, 4.5%, 7.4% and 9.4%, respectively) were prepared by pomelo peels.
The flavonoid contents and antioxidant activities of the pomelo fermented liquids (PFLs) at three different fermentation stages, including the initial pulps (IP) before fermentation, after the main fermentation (MF) and after the post-fermentation (PF) were investigated.
CONCLUSIONS:
The results indicated that the flavonoid contents in PFLs were increased after fermentation. The PFLs had antioxidant abilities and their antioxidant abilities were consistent with the changes of flavonoids during the fermentation. Five flavonoids (Vicenin-2, Naringin 4'-glucoside, Naringin, Melitidin, and Acetyl naringin) were identified from PFLs at the fermentation stage of IP, while four flavonoids (Vicenin-2, Naringin, Melitidin, and Acetyl naringin) were identified from PFLs at the fermentation stages of MF and PF.
