Synthesis and thermal studies of mixed ligand complexes of Cu(II), Co(II), Ni(II) and Cd(II) with mercaptotriazoles and dehydroacetic acid

A series of new mixed ligand complexes of cobalt(II), nickel(II), copper(II) and cadmium(II) have been synthesized with 3benzyl1H4[(2 methoxybenzylidine) amino]1, 2, 4triazole5 thione (MBT), 3bezyl1H4[(4chlorobenzylidine) amino]1, 2, 4triazole5thione (CBT), 3benzyl 1H4[(4nitrobenzylidine)amino]1, 2, 4triazole 5thione (NBT) and dehydroacetic acid sodium salt (Nadha). The mixed ligand complexes have been characterized by elemental analysis, spec troscopic spectral measurements (IR, UVVis.), molar conductance, magnetic measurements and thermal studies. The stoichiometry of these com plexes is M:L1:L2 = 1:1:1, 1:2:1 or 1:1:2 where L1 = NBT, CBT and MBT and L2 = Nadha. Tetrahedral structure was proposed for all Cd(II) mixed ligand complexes while the square planar geometry was proposed for Cu(II) mixed ligand complex with NBT. Octahedral structure was proposed for Ni(II), Co(II) mixed ligand complexes and Cu(II) mixed ligand complexes with CBT and MBT ligands. The thermal decomposition study of the prepared complexes was monitored by TG, DTG and DTA analysis in dynamic nitrogen atmosphere. TG, DTG and DTA studies confirmed the chemical formulations of theses complexes. The kinetic parameters were determined from the the thermal decomposition data using the graphical methods of CoatsRedfern and HorwitzMetzger. Thermodynamic parameters were calculated using standard relations.

Study on Preservative Formula and Shelf Life of Cantonese Style Moon Cakes

To ensure the safety of consumers, prolong the shelf life of moon cake and reduce the cost of manufacturing and marketing enterprises, the optimization of preservative formula and the shelf life of cantonese style moon cake were studied. Through single and compound formula preservative test, the results showed that potassium sorbate and sodium dehydroacetate could inhibit the microorganisms in the moon cake, but the inhibitory effect of sodium dehydroacetate was stronger than that of potassium sorbate; and the combination of potassium sorbate and sodium dehydroacetate had a synergistic effect, and the best formula is ＇potassium sorbate 0.44 g/kg mixed with sodium dehydroacetate 0.38 g/kg. A batch of moon cake was prepared with the best preservative formula, then the total number of colonies, molds and coliform group in the samples were detected by random sampling at irregular intervals. The total number of molds exceeded the limit on the 187^th d, and it indicated that the shelf life of the product was 187 d. Compared with the conventional 15-day shelf life, this research greatly prolongs the sheff life of cantonese style moon cake, and cut down the cost of moon cake enterprises. It is worthy of popularization and application.

Sodium dehydroacetate treatment prolongs the shelf-life of'Kyoho'grape by regulating oxidative stress and DNA methylation

In this study,we tested the ability of sodium dehydroacetate(SD)to extend the shelf-life of‘Kyoho’grape.Among the different concentrations of SD tested(0,0.01,0.1 and 1.0 mmol L^(-1)),0.01 mmol L^(-1) SD was the most effective in prolonging the shelf-life of‘Kyoho’grape.Compared with the control,the weight loss rate,browning index and hydrogen peroxide(H_(2)O_(2))and malonaldehyde contents were significantly lower in the 0.01 mmol L^(-1) SD treatment,whereas the healthy berry rate,berry firmness,total soluble solids(TSS)content,ascorbic acid content and superoxide dismutase(SOD)activity were significantly higher.In addition,an analysis of‘Kyoho’grape DNA using methylation sensitive amplification polymorphism(MSAP)markers showed that the average DNA methylation level was significantly higher in the 0.01 mmol L^(-1) SD treatment than in the control.Together,these results indicate that 0.01 mmol L^(-1) SD could be used to extend the shelf-life of‘Kyoho’grape.Moreover,a strong connection between reactive oxygen species(ROS)metabolism and DNA methylation change during storage was revealed.

Subchronic Oral Toxicity Evaluation of Sodium Dehydroacetate: A 90-day Repeated Dose Study in Rats

Objective The present study was undertaken to evaluate the subchronic oral toxicity of sodium dehydroacetate(DHA-Na)and to determine the point of departure(POD),which is a critical factor in the establishment of an acceptable dietary intake.Methods DHA-Na was administered once daily by gavage to Sprague–Dawley rats at dose levels of 0.0,31.0,62.0,and 124.0 mg/kg BW per day for 90 days,followed by a recovery period of 4 weeks in the control and 124.0 mg/kg BW per day groups.The outcome parameters were mortality,clinical observations,body weights,food consumption,hematology and clinical biochemistry,endocrine hormone levels,and ophthalmic,urinary,and histopathologic indicators.The benchmark dose(BMD)approach was applied to estimate the POD.Results Significant decreases were found in the 62.0 and 124.0 mg/kg BW groups in terms of the body weight and food utilization rate,whereas a significant increase was found in the thyroid stimulating hormone levels of the 124.0 mg/kg BW group.Importantly,the 95%lower confidence limit on the BMD of 51.7 mg/kg BW was modeled for a reduction in body weight.Conclusion The repeated-dose study indicated the slight systemic toxicity of DHA-Na at certain levels(62.0 and 124.0 mg/kg BW)after a 90-day oral exposure.