From Roquefortine C to Roquefortine L: Formation of a Complex Nitrone with Simple Oxidizing Agents

2016 ◽  
Vol 57 (3-4) ◽  
pp. 303-308 ◽  
Author(s):  
Claire M. Gober ◽  
Madeleine M. Joullié
Keyword(s):  
Oxidizing Agents ◽  
Roquefortine C

Sterically Crowded Heterocycles. III. A General Approach to Imidazo[1,2-a]pyridines by Ferricyanide Oxidation of Quaternary Pyridinium Salts

1996 ◽  
Vol 61 (1) ◽  
pp. 126-138 ◽  
Author(s):  
Richard Kubík ◽  
Stanislav Böhm ◽  
Iveta Ruppertová ◽  
Josef Kuthan
Keyword(s):  
Potassium Hydroxide ◽  
Potassium Ferricyanide ◽  
Pyridinium Salts ◽  
Oxidizing Agents ◽  
Quaternary Pyridinium Salts ◽  
Substituted 1

Substituted 1-(pyridin-2-yl)-2,4,6-triphenylpyridinium perchlorates 1b-1e were converted with potassium ferricyanide and potassium hydroxide to sterically crowded 2-phenyl-3-[(Z)-1,3-diphenyl-3-oxopropenyl]imidazo[1,2-a]pyridines 2b-2e accompanied by minor isomeric 2-benzoyl-3,5-diphenyl-1-(pyridin-2-yl)pyrroles 3c-3e. 4-Phenyl-2,6-di(4-substituted phenyl)-1-(pyridin-2-yl)pyridinium salts 4a, 4b gave exclusively corresponding imidazo[1,2-a]pyridines 5a, 5b while the ferricyanide oxidation of 1-(5-iodo- and 5-cyanopyridin-2-yl)-2,4,6-triphenylpyridinium perchlorates 6a, 6b led to mixtures of major imidazo[1,2-a]pyridines 7a-7c and minor pyrroles 8a-8c. Some mechanistic aspects of the oxidation procedure are discussed in connection with a resistance of 2,6-diphenyl-1,3,5-trimethylpyridinium perchlorate (9c) towards the oxidizing agents.

Determination of roquefortine C in blue cheese using on-line column-switching liquid chromatography

1998 ◽  
Vol 17 (6-7) ◽  
pp. 1215-1223 ◽  
Author(s):  
E Noroozian ◽  
F Lagerwerf ◽  
H Lingeman ◽  
U.A.TH Brinkman ◽  
M.A.T Kerkhoff
Keyword(s):  
Liquid Chromatography ◽  
Column Switching ◽  
Blue Cheese ◽  
On Line ◽  
Roquefortine C

Roquefortine C Occurrence in Blue Cheese

2001 ◽  
Vol 64 (2) ◽  
pp. 246-251 ◽  
Author(s):  
CARLO FINOLI ◽  
ANGELA VECCHIO ◽  
ANTONIETTA GALLI ◽  
IVAN DRAGONI
Keyword(s):  
Yeast Extract ◽  
Culture Media ◽  
Penicillium Roqueforti ◽  
Blue Cheese ◽  
Penicillium Crustosum ◽  
Sucrose Medium ◽  
Low Toxicity ◽  
Yeast Extract Sucrose ◽  
Roquefortine C

Several strains of Penicillium are used for the production of mold-ripened cheeses, and some of them are able to produce mycotoxins. The aims of the research were the determination of roquefortine C and PR toxin in domestic and imported blue cheeses, the identification of the penicillia used as starter, and the investigation of their capacity for producing toxins in culture media. Roquefortine C was always found in the cheeses at levels ranging from 0.05 to 1.47 mg/kg, whereas the PR toxin was never found. The identification of the fungal strains present in the domestic cheeses included Penicillium glabrum, Penicillium roqueforti, and Penicillium cyclopium in the Gorgonzola “dolce” and Penicillium roqueforti in the Gorgonzola “naturale”; in one case, the presence of Penicillium crustosum was observed. The strains isolated from the foreign cheeses belonged to P. roqueforti. The strains were able to produce between 0.18 and 8.44 mg/liter of roquefortine in yeast extract sucrose medium and between 0.06 and 3.08 mg/liter and less than 0.05 mg/liter when inoculated in milk at 20°C for 14 days and 4°C for 24 days, respectively. Linear relations between production of roquefortine in culture media and cheeses did not emerge. PR toxin ranged from less than 0.05 to 60.30 mg/liter in yeast extract sucrose medium and was produced in milk at 20°C from only one strain. The low levels and the relatively low toxicity of roquefortine make the consumption of blue cheese safe for the consumer.

scholarly journals Di(hydroperoxy)alkane Adducts of Phosphine Oxides: Safe, Solid, Stoichiometric, and Soluble Oxidizing Agents

2017 ◽  
Vol 23 (67) ◽  
pp. 16919-16919
Author(s):  
Shin Hye Ahn ◽  
Nattamai Bhuvanesh ◽  
Janet Blümel
Keyword(s):  
Phosphine Oxides ◽  
Oxidizing Agents
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