Vanillin

Manufactured by Extrasynthese

Sourced in France

Vanillin is a chemical compound that serves as the primary component responsible for the characteristic flavor and aroma of vanilla. It is a crystalline solid that can be extracted from the seed pods of the vanilla plant or produced synthetically. Vanillin is commonly used as a flavoring agent in a variety of food, beverage, and cosmetic products.

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5 protocols using vanillin

Organic Black Quinoa Phytochemical Analysis

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Dehulled seeds of organic black quinoa (Chenopodium quinoa Willd.), labelled as originating from Bolivia (South America) and packed in a protective atmosphere, were purchased in a retailer specialized in organic and biodynamic products in Italy. Proximate composition per 100 g was, as reported in the nutrition label: 380 kcal energy; 6.2 g fat, of which 0.7 g saturates; 65 g carbohydrates, of which 4.0 g sugars; 9.0 g fibre; 12 g protein; and 0.01 g salt.
Folin–Ciocalteu’s Reagent, m ethanol, ethanol, acetone, acetic acid and acetonitrile were purchased from Carlo Erba Reagents (Milan, Italy).
Caffeic acid, (+)-catechin, o-coumaric acid, p-coumaric acid, (−)-epicatechin, 3,4-dihydroxycinnamic acid, t-ferulic acid, gallic acid, gentisic acid, 4-hydroxybenzoic acid, protocatechuic acid, rutin, sinapic acid, syringic acid, vanillic acid, and vanillin were purchased from Extrasynthèse (Geney, France) and Sigma-Aldrich (St. Louis, MO, USA).
HPLC grade solvents and water purified by a Milli-Q system (Millipore Corp., Billerica, MA, USA) were used in HPLC analysis.

Melini V, & Melini F. (2021). Modelling and Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Black Quinoa by Response Surface Methodology. Molecules, 26(12), 3616.

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Fatty Acid Profiling Protocol

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Ethyl acetate (EtOAc), methanol (MeOH), acetonitrile (ACN), chloroform (CHCl₃), sulfuric acid 96% (H₂SO₄) and propan-2-ol were purchased from Carlo Erba (Val de Reuil, France). Ammonium formate and the following standards were purchased from Sigma Aldrich (Saint-Quentin Fallavier, France): do decanoic acid, myristic acid, palmitic acid, palmit oleic acid, stearic acid, oleic acid, linoleic acid, γ-linolenic acid, arachidic acid, arachidonic acid, nervonic acid, eicosapentaenoic acid and eicosatrienoic acid. Dimethyl carbonate (DMC) and lauric acid 99% were purchased from Acros Organics (Geel, Belgium). Formic acid was purchased from Fisher Scientific SAS (Illkirch, France). Nonanoic acid 98% and decanoic acid 99% were purchased from Alfa Aesar (Haverhill, MA, USA). Water was purified using a Milli-Q system (Millipore Corporation, Bedford, MA, USA). Phosphoric acid 85–90% (H₃PO₄) and Formic acid were purchased from Fisher Scientific SAS (Illkirch, France). Vanillin was purchased from Extrasynthese (Genay, France).

Wils L., Yagmur M., Phelippe M., Montigny B., Clément-Larosière B., Jacquemin J, & Boudesocque-Delaye L. (2022). Alternative Solvents for the Biorefinery of Spirulina: Impact of Pretreatment on Free Fatty Acids with High Added Value. Marine Drugs, 20(10), 600.

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Analytical Protocol for Phenolic Compounds

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The water used was Milli-Q water (Millipore Corporation, Molsheim, France) with a conductivity of 18 MΩ cm^–1. High-performance liquid chromatography (HPLC)-grade methanol and formic acid were used as the solvents for the HPLC analysis and were obtained from Sigma-Aldrich. Ethanol (99.5%) was obtained from VWR (Fontenay-sous-Bois, France). The phenolic standards, cyanidin chloride, malvidin chloride, delphinidin chloride, p-coumaric acid, ellagic acid, resveratrol, gallic acid, caffeic acid, polydatin, epicatechin gallate, epicatechin, vanillin, and vanillic acid, were purchased from Extrasynthese (Genay, France). Bovine serum albumin (BSA) was purchased from Sigma-Aldrich (St. Louis, MO, U.S.A.). Tartaric acid, NaN₃, and NaNO₃, p.a. grade, were from Merck (Darmstadt, Germany). Folin–Ciocalteu reagent was purchased from Sigma-Aldrich (St. Louis, MO, U.S.A.), and sodium carbonate was purchased from Merck (Darmstadt, Germany). HCl was purchased from VWR International (Rue Carnot, France). The sugars used as standards were l(+)-rhamnose monohydrate, d(+)-galactose, and d(+)-glucose from Merck, l(+)-arabinose from VWR Chemicals, d(+)-xylose from PanReac AppliChem (Darmstadt, Germany), and d(+)-mannose from Sigma-Aldrich.

Osorio-Macías D.E., Song D., Thuvander J., Ferrer-Gallego R., Choi J., Peñarrieta J.M., Nilsson L., Lee S, & Bergenståhl B. (2020). Fractionation of Nanoparticle Matter in Red Wines Using Asymmetrical Flow Field-Flow Fractionation. Journal of Agricultural and Food Chemistry, 68(49), 14564-14576.

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Antioxidant Capacity Evaluation Methods

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2,2′-Azinobis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2′-diazobis-(2-aminodinopropane)-dihydrochloride (AAPH), fluorescein, 2,2-diphenyl-1-picrylhydrazyl (DPPH), Folin–Ciocalteu (FC) reagent, gallic acid (GA), and 6-hydroxy-2,5,7,8-tetramethyl-2-carboxylic acid (Trolox) were obtained from Sigma-Aldrich, Co. (St. Louis, MO, USA). All the solvents were HPLC grade (Sigma Aldrich Co., Madrid, Spain, and Merck KGaA, Darmstadt, Germany). Chlorogenic acid, 2-coumaric acid, 2,4-dihydroxybenzoic acid, 4-hydroxybenzoic acid, vanillic acid, and vanillin standards were purchased from Extrasynthese (Lyon, Genay Cedex, France) and caffeic acid, ferulic acid, and vitexin standards were obtained from Sigma-Aldrich, Co. (Madrid, Spain).

Martín-Diana A.B., Tomé-Sánchez I., García-Casas M.J., Martínez-Villaluenga C., Frías J, & Rico D. (2021). A Novel Strategy to Produce a Soluble and Bioactive Wheat Bran Ingredient Rich in Ferulic Acid. Antioxidants, 10(6), 969.

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Analytical Characterization of Phenolic Compounds

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Analytical grade reagents of Riedel-deHaen (Germany), Sigma-Aldrich (Germany) and Merck (Germany) were used in the analysis. Caffeic, 4hydroxyphenylacetic, 2, ferulic and gallic acids, hydroxy tyrosol, tyrosol, luteolin, vanillin and pinoresinol standards were products of Extrasynthese (France) and Fluka (Germany). Fatty acid methyl ester (FAME) mixture containing C4-C24 (Supelco #47885-U) was used as a reference standard for GC-FID analysis.

Jolayemi O.S., Tokatli F, & Ozen B. (2016). Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils. Food chemistry, 211.

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