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Related Concept Videos

Seed Structure and Early Development of the Sporophyte02:33

Seed Structure and Early Development of the Sporophyte

Seed structures are composed of a protective seed coat surrounding a plant embryo, and a food store for the developing embryo. The embryo contains the precursor tissues for leaves, stem, and roots. The endosperm and cotyledons—seed leaves—act as the food reserves for the growing embryo.
Fruit Development, Structure, and Function01:58

Fruit Development, Structure, and Function

Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
Structure and Nomenclature of Alcohols and Phenols02:23

Structure and Nomenclature of Alcohols and Phenols

Overview
Alcohols are one of the most important functional groups in organic chemistry. The name of alcohol comes from the hydrocarbon from which it is derived. Alcohols are organic molecules containing the functional hydroxyl or –OH group directly bonded to carbon. Phenols have an OH group directly attached to a benzene ring. While alcohols are colorless, phenol is a white crystalline compound with a characteristic "hospital smell" odor.
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Acidity and Basicity of Alcohols and Phenols

Like water, alcohols are weak acids and bases. This is attributed to the polarization of the O–H bond making the hydrogen partially positive. Moreover, the electron pairs on the oxygen atom of alcohol make it both basic and nucleophilic. Protonation of an alcohol converts hydroxide, a poor leaving group, into water—a good one. The two acid–base equilibria corresponding to ethanol are depicted below.
Oxidation of Phenols to Quinones01:17

Oxidation of Phenols to Quinones

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o-hydroxy phenols are oxidized to o-quinones and p-hydroxy phenols to p-quinones. Such redox reactions involve the transfer of two electrons and two protons. The reversible redox property is crucial in...
Characteristics and Nomenclature of Copolymers01:24

Characteristics and Nomenclature of Copolymers

Copolymers are the products obtained from the polymerization of multiple monomer species. So, in a polymer chain itself, there can be multiple repeating units that come from different monomers. The process of synthesizing a polymer from different monomer species is called copolymerization. When two monomers are involved, the polymer is known as a bipolymer. Polymers with three and four monomers are termed terpolymers and quaterpolymers, respectively. Figure 1 depicts the copolymerization of...

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Related Experiment Video

Updated: Jun 24, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
05:29

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

[The phenolics of fruits. VI. The phenolics of currants, gooseberries and blueberries. Changes in phenolic acids and

H Stöhr, K Herrmann

    Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
    |September 29, 1975
    PubMed
    Summary

    This study analyzed phenolic acids in berries like currants and blueberries. Black currants showed changing phenolic acid levels during fruit growth, with protocatechuic acid appearing late.

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    Last Updated: Jun 24, 2026

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    Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

    Published on: June 9, 2021

    A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
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    Published on: June 10, 2022

    Semi-Targeted Ultra-High-Performance Chromatography Coupled to Mass Spectrometry Analysis of Phenolic Metabolites in Plasma of Elderly Adults
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    Semi-Targeted Ultra-High-Performance Chromatography Coupled to Mass Spectrometry Analysis of Phenolic Metabolites in Plasma of Elderly Adults

    Published on: April 22, 2022

    Area of Science:

    • Agricultural chemistry
    • Food science
    • Phytochemistry

    Context:

    • Berries such as black, red, and white currants, gooseberries, and cultivated blueberries are popular fruits with potential health benefits.
    • Phenolic compounds are a significant class of phytochemicals found in fruits, contributing to their color, flavor, and antioxidant properties.

    Purpose:

    • To quantify and identify various phenolic acids in different berry types.
    • To investigate the changes in phenolic acid concentrations during the growth of black currants.

    Summary:

    • Catechins were found in low concentrations (up to 30 mg/kg) across all examined berries.
    • Hydroxycinnamic acid derivatives, particularly caffeic and p-coumaric acids, were present in higher amounts.
    • Currants contained 4-hydroxygenzoic acid, protocatechuic acid, and gallic acid after hydrolysis, while gooseberries showed protocatechuic acid.
    • Trace amounts of salicylic, gentisic, vanillic, syringic, and isoferulic acids were also detected.
    • In black currants, total phenolic acids per fruit increased during growth, while concentration per fresh weight decreased, except for protocatechuic acid, which accumulated in later stages.

    Impact:

    • Provides detailed data on the phenolic acid profiles of common berries.
    • Offers insights into the dynamic changes of these compounds during fruit development.
    • Contributes to understanding the chemical composition of berries for food and potential health applications.