Polyethyleneglycol bound sulfonic acid (PEG-OSO₃H), a chlorosulphonic acid-modified polyethylene glycol was successfully used as an efficient and eco-friendly polymeric catalyst in the synthesis of 14-aryl/heteroaryl-14H-dibenzo[a,j]xanthenes obtained from the reaction of 2-naphthol and carbonyl compounds under solvent-free conditions with short reaction times and excellent yields. The biological properties of these synthesized title compounds revealed that compounds 3b, 3c, 3f and 3i showed highly significant anti-viral activity against tobacco mosaic virus.

Background: Proper roasting is crucial to flavor, color, and texture development in the final product. In recent years, several research studies have been carried out to establish the best optimum roasting conditions for some common edible nuts such as; hazelnut, peanut, and pistachio nut. Although roasting is an important process for nuts and oilseeds, there is little or no information on the development of color, aroma, and textural changes in Terminalia catappa nuts during roasting. Results: Results showed that color formation and browning index were significantly (P < 0.05) influenced by the roasting temperature and time of roasting. However, the fracturability of nuts was significantly (P < 0.05) affected by both temperature of roasting and time as well as pH. The optimized results showed that the best response was reached when the roasting time was 29.9 min, roasting temperature 174.5°C, and pH 6.08, respectively. Moreover, the 3400–15603400–1560°Cm^-1 carbonyl region for carboxylic acid, alkenes, esters, and amines was found to provide a flavor-print of the roasted tropical almond nut. While, increase in temperature did not produce new carbonyl compounds, it however led to higher concentration of compounds. Scanning electron microscopy of the almond nuts showed that the starch granules were embedded in tissues. Conclusion: These results showed that roasting temperature and time of roasting were the main variables that significantly affected the physicochemical properties of roasted tropical almond nuts. Moreover the flavor-prints for the roasted nut were produced in the 3400–1560°Cm^-1 carbonyl region.

The characteristic flavor of exotic tropical fruits is one of their most attractive attributes to consumers. In this article, the enormous diversity of exotic fruit flavors is reviewed. Classifying some of the exotic fruits into two classes on the basis of whether esters or terpenes predominate in the aroma was also attempted. Indeed, as far as exotic tropical fruits are concerned, the majority of fruits have terpenes predominating in their aroma profile. Some of the fruits in this group are the Amazonian fruits such as pitanga, umbu-caja, camu-camu, garcinia, and bacuri. The ester group is made up of rambutan, durians, star fruit, snake fruit, acerola, tamarind, sapodilla, genipap, soursop, cashew, melon, jackfruit, and cupuacu respectively. Also, the role of sulphur-volatiles in some of the exotic fruits is detailed.

Polymer supported dichlorophosphate (PEG-OPOCl₂) is an efficient green catalyst for the electrophilic substitution reaction of indole with aromatic aldehydes, in neat condition, to afford an excellent yield of bis(indolyl) methanes with short reaction time, at room temperature. The synthesized compounds and their anti-cancer activity are evaluated.