No description available.

Yes / The photoperiod is the main environmental cue that drives seasonal adaptive responses in reproduction, behavior, and metabolism in seasonal animals. Increasing evidence suggests that (poly)phenols contained in fruits can also modulate seasonal rhythms. (Poly)phenol-rich diets are associated with an improvement in cognitive function and neuroprotection due to their anti-inflammatory and antioxidative properties. However, it is unknown whether cherries affect neuroprotection in a photoperiod-dependent manner. To test this, F344 rats were exposed to L6 (6 h light/day), L12 (12 h light/day) and L18 (18 h light/day) photoperiods and fed a standard chow diet supplemented with either a control, lyophilized cherry 1 or cherry 2 with distinctive phenolic hallmarks. Physiological parameters (body weight, eating pattern index (EPI), testosterone, T4/T3) and hypothalamic key genes (Dio2, Dio3, Raldh1 and Ghrh) were strongly regulated by the photoperiod and/or fruit consumption. Importantly, we show for the first time that neurotrophs (Bdnf, Sod1 and Gpx1) in the hippocampus are also regulated by the photoperiod. Furthermore, the consumption of cherry 2, which was richer in total flavonols, but not cherry 1, which was richer in total anthocyanins and flavanols, enhanced neuroprotection in the hippocampus. Our results show that the seasonal consumption of cherry with a specific phenolic composition plays an important role in the hippocampal activation of neuroprotection in a photoperiod-dependent manner. / This work was supported by grant number PID2020-113739RB-I00 funded by MCIN/AEI/10.13039/501100011033 and by Pect-Nutrisalt funded by the European Regional Development Fund of the European Commission through the Operative Program Erdf of Catalonia 2014–2020. The authors thank the British Society for Neuroendocrinology (BSN) for providing a research visit Grant to F.M (Grant number: BSN-2022-1452). F.M. is the recipient of a predoctoral fellowship from Universitat Rovira i Virgili—Martí i Franquès (Grant number: 2019PMF-PIPF-19).

The chemical modification of low molecular weight novolac oligomers and siloxane/silane-containing monomers has led to novel phthalonitrile derivatives with low glass transition temperatures, ranging from -25 to 75 ºC. Multi-functional, low molecular weight phenol-formaldehyde novolac resins were blended with these novel phthalonitrile derivatives to achieve low viscosity resin blends. Moderate temperatures and rapid curing cycles were employed (200 ºC, 1 h and 225 ºC, 4h) to produce networks with high glass transition temperatures (> 250 ºC). A decrease in the sharp band at 2230 cm⁻¹, attributed to the nitrile functionality of the phthalonitrile resin, was monitored in FTIR studies and indicated the progress of the reactions. Ninety percent conversion was achieved within ~ 30 min. Thermal analysis of siloxane-phthalonitrile/novolac networks cured for 1h at 200 ºC and 4h at 225 ºC did not exhibit glass transition temperatures below 250 ºC. In dynamic TGA studies, 5% weight loss temperatures up to 418 ºC were observed, and the materials exhibited 50 to 56 % char at 800 ºC in nitrogen. Networks prepared from a resin blend containing 50 weight% of a phthalonitrile derivative of a 260 g mol⁻¹ novolac oligomer, 50 weight% of the 260 g mol⁻¹ novolac oligomer, and 1.5 mol % triphenylphosphine (based on novolac) (NOV/NOV/TPP) cured at 200 ºC for 1h, did not exhibit a Tg below 250 ºC via DSC. These networks exhibited a 5% weight loss temperature of 350 ºC, and 70 % char at 800 ºC in TGA studies under nitrogen. This degree of char formation makes these materials appealing for use in carbon-carbon composites. Post-curing these networks at 200 ºC for 1h, and then at 225 ºC for 4h, resulted in high thermo-oxidative stability, with a 5% weight loss observed at 447 ºC and 50 % char at 800 ºC. Blending tetramethyldisiloxane phthalonitrile monomers with 260 g mol⁻¹ novolac oligomers afforded prepolymer resins with low melt viscosities, 560 mPa s at 80 ºC. Such viscosities may allow these resins to be processed via vacuum assisted resin transfer molding (VARTM) at low temperatures and heated at elevated temperatures to produce flame resistant three-dimensional networks. / Master of Science

Heritage apple cultivars for cider-making are often distinguished by a high concentration of tannins (phenolic compounds), and/or acid. The phenolic content of some cider apples far exceeds that of white wine, however most cider fermentation practices are directly taken from white winemaking, not accounting for effects of high concentrations of phenolic compounds on yeast fermentation. The objective of this study was to determine the impact of ferulic acid, p-coumaric acid, and chlorogenic acid—at concentrations reported in apples—and their interactions with yeast assimilable nitrogen (YAN) on fermentation kinetics and cider aroma. Our hypothesis was that the phenolic compounds present in high-tannin cider apples would negatively impact fermentation kinetics, but not alter the aroma, and that added YAN would reduce these effects. Ferulic acid negatively affected fermentation performance (p < 0.05), but p-coumaric acid and chlorogenic acid did not. p-Coumaric acid led to the greatest changes in cider aroma. Differences were also detected for different concentrations of ferulic acid. Chlorogenic acid did not affect aroma. Yeast strain influenced fermentation performance and cider aroma. Finally, addition of exogenous YAN improved fermentation performance for the low concentration ferulic acid condition, but not for the high concentration. Adding YAN also changed cider aroma in the presence of p-coumaric acid. / Master of Science in Life Sciences / Hard cider is increasingly popular in the United States. Heritage apple cultivars are traditional cider apples, often distinguished by a high concentration of tannins (phenolic compounds), and/or acid, unlike dessert apples that are typically higher in sugar than tannins. While the phenolic content of some cider apples far exceeds that of white wine, most cider fermentation practices are directly taken from white winemaking, and do not account for the effects of high concentrations of phenolic compounds on fermentation performance. The objective of this study was to determine whether three phenolic compounds—ferulic acid, p-coumaric acid, and chlorogenic acid—at concentrations reported in apples, would inhibit fermentation or alter the aroma of the cider, and if adding yeast assimilable nitrogen (YAN), a yeast nutrient, would reduce these effects. Our hypotheses were that the phenolic compounds present in high-tannin cider apples would negatively impact fermentation performance, but not alter the aroma, and that added YAN would reduce these effects. Ferulic acid negatively affected fermentation performance (p < 0.05), but p-coumaric acid and chlorogenic acid did not. Addition of nitrogen improved fermentation performance for the low concentration ferulic acid condition, but not for the high concentration. p-Coumaric acid led to the greatest changes in cider aroma, with differences in aroma also detected for ferulic acid ciders. Chlorogenic acid did not affect aroma or fermentation performance. Yeast strain and YAN addition also influenced fermentation performance and aroma.

Thesis (MSc Food Sc)--Stellenbosch University, 2011. / ENGLISH ABSTRACT: Rooibos tea, produced from the endemic South African fynbos plant Aspalathus linearis, has various healthpromoting benefits which can largely be attributed to its phenolic composition. In this study, the reversedphase liquid chromatographic (RP-LC) separation of the principal phenolic constituents of aqueous rooibos infusions was optimised on conventional high-performance liquid chromatography (HPLC) instrumentation. The phenolic constituents comprised dihydrochalcones (aspalathin and nothofagin), flavones (orientin, isorientin, vitexin, isovitexin, luteolin, luteolin-7-O-glucoside and chrysoeriol), flavonols (quercetin, isoquercitrin, hyperoside and rutin), a hydroxycinnamic acid (ferulic acid) and a phenylpropanoid (phenylpyruvic acid glucoside, PPAG). A systematic approach towards method development was adopted: resolution was optimised by simultaneous optimisation of gradient conditions and temperature on a sub-2 6m phase to exploit the benefits of this phase for fast routine analyses. The developed HPLC method, utilising photodiode-array (PDA) detection, yielded complete separation of the 15 target analytes on the 1.8 µm C18 column, thermostatted to 37°C, within 37 min (total analysis time: 50 min). The method was successfully validated and demonstrated its suitability for the fast, quantitative analysis of aqueous infusions of unfermented and fermented rooibos. Mass spectrometric (MS) and tandem MS detection confirmed peak purity and permitted the tentative identification of 13 additional phenolic compounds, including a flavonol Odiglycoside (quercetin-3-O-robinobioside), a luteolin-6-C-pentoside-8-C-hexoside and a novel C-8-hexosyl derivative of aspalathin reported here for the first time. The HPLC-PDA method was subsequently applied to a large number of fermented rooibos samples representative of different production seasons (2009, 2010 and 2011) and quality grades (grades A, B, C and D) to capture as much potential variation in the phenolic composition as possible. Production season had no clear effect on the levels of the individual phenolic compounds in ‘cup-of-tea’ rooibos infusions, whilst high quality tea (grades A and B) was associated with higher levels of phenolic compounds and soluble solids than low quality tea (grades C and D). Steam-pasteurisation of the plant material, required to obtain a product of high microbiological quality, induced significant reductions in the mean values of most of the phenolic compounds in rooibos infusions. The major phenolic constituents of steam-pasteurised, fermented rooibos were isoorientin and orientin, whilst quercetin-3-O-robinobioside, PPAG and aspalathin were also present in high concentrations. Representative content values of the major phenolic compounds present in a typical ‘cup-of-tea’ rooibos infusion were thus obtained and the generated data are suitable for inclusion in food composition databases. The application of comprehensive two-dimensional liquid chromatography (LCxLC) was investigated as an alternative approach for the detailed investigation of rooibos phenolics. The combination of hydrophilic interaction chromatography (HILIC) in the first dimension and RP-LC in the second dimension offered different separation selectivities and hence a high degree of orthogonality. HILICxRP-LC provided a significant improvement in resolution, as is evident from practical peak capacities in excess of 2000 and 800 for the off-line and on-line methods, respectively. Further optimisation, particularly of the first dimension separation, is however required to improve the LCxLC separation of complex rooibos phenolic fractions. / AFRIKAANSE OPSOMMING: Gebruik van rooibostee, berei vanaf die eg Suid-Afrikaanse fynbosplant Aspalathus linearis, hou verskeie gesondheidsvoordele in wat grootliks toegeskryf kan word aan sy fenoliese samestelling. Die skeiding van die hoof fenoliese verbindings van ’n koppie rooibos is in hierdie studie deur middel van omgekeerde-fase vloeistof chromatografie (RP-LC) op konvensionele hoë-druk vloeistof chromatografiese (HPLC) toerusting geoptimiseer. Die fenoliese verbindings was verteenwoordigend van dihidrogalkone (aspalatien en notofagien), flavone (orientien, isoorientien, viteksien, isoviteksien, luteolien, luteolien-7-O-glukosied en krisoeriol), flavonole (kwersetien, isokwersetrien, hiperosied en rutien), ‘n hidroksiekaneulsuur (ferulasuur) en ‘n fenielpropanoied (fenielpirodruiwesuurglukosied, PPAG). Die ontwikkeling van die metode was sistematies benader: resolusie is op ‘n geselekteerde 1.8 6m stationêre fase met welombekende kinetiese voordele geoptimiseer deur die gradiëntkondisies en kolomtemperatuur gelyktydig te optimiseer. Die ontwikkelde HPLC metode, gekoppel aan ultraviolet-fotodiode deteksie (PDA), het binne 37 min (totale analiese tyd: 50 min) volledige skeiding van die 15 standaard verbindings op die 1.8 µm C18 kolom teen 37°C bewerkstellig. Die metode is suksesvol gevalideer en het sy toepaslikheid vir vinnige, kwantitatiewe analiese van ongefermenteerde en gefermenteerde rooibos gedemonstreer. Piek suiwerheid is deur middel van massa spektrometrie (MS) en tandem MS bevestig, wat ook die identifikasie van 13 addisionele verbindings toegelaat het, insluitende ‘n flavonol O-diglukosied (kwersetien-3-O-robinobiosied), ‘n luteolien-6-Cpentosied- 8-C-heksosied en ‘n unieke C-8-heksosiel afgeleide van aspalatien wat vir die eerste keer hier gemeld is. Die geoptimiseerde HPLC-PDA metode is gevolglik toegepas vir die analiese van ‘n groot aantal gefermenteerde rooibos monsters, verteenwoordigend van verskillende produksie seisoene (2009, 2010 en 2011) en kwaliteitsgrade (A, B, C en D). Hierdie lukraak-geselekteerde monsters het soveel as moontlik potensiële variasie in die fenoliese samestelling verseker. Produksie seisoen het geen definitiewe effek op die vlakke van die individuele fenoliese verbindings in ’n koppie rooibos gehad nie, terwyl hoë kwaliteit rooibos (grade A en B) geassosieër was met hoër vlakke van die individuele fenoliese verbindings en oplosbare vastestowwe in vergelyking met lae kwaliteit rooibos (grade C en D). Stoompasteurisasie van rooibos plantmateriaal, noodsaaklik om ‘n produk van hoë mikrobiologiese gehalte te verseker, het gelei tot ‘n betekenisvolle afname in meeste fenoliese verbindings in ’n koppie rooibos. Die hoof fenoliese verbindings van ‘n koppie stoom-gepasteuriseerde, gefermenteerde rooibos was orientien en isoorientien, terwyl kwersetien-3-O-robinobiosied, PPAG en aspalatien ook in noemenswaardige hoeveelhede aanwesig was. Verteenwoordigende waardes van die hoof fenoliese verbindings aanwesig in ‘n tipiese koppie rooibos is derhalwe verkry en die data is geskik vir insluiting in voedsel-samestelling databasisse. Die analiese van rooibos fenole met omvattende twee-dimensionele vloeistof chromatografie (LCxLC) is bestudeer as ‘n alternatiewe metode om verdere insig tot hierdie komplekse fenoliese fraksie te verkry. Die kombinasie van hidrofiliese interaksie chromatografie (HILIC) in die eerste dimensie en RP-LC in die tweede dimensie het ‘n uiters gesogte lae graad van korrelasie verskaf. HILICxRP-LC het ‘n besonderse toename in resolusie teweeg gebring, gekenmerk deur praktiese piek kapasiteite hoër as 2000 en 800 vir die af-lyn en aan-lyn metodes, onderskeidelik. Verdere optimisering, veral van die eerste dimensie skeiding, is egter nodig om die LCxLC skeiding van rooibos fenole te verbeter.

Sorghum plants excrete phenolic acids which reduce subsequent crop yields. These acids accumulate in field soil by combining with soil and clay particles to form stable complexes which remain until degraded by bacterial metabolism. The amount of phenolic acids in soil samples were obtained by gas chromatography measurements, while Azotobacter populations were obtained by plate counts in 40 sorghum field samples from Denton County, Texas. One can conclude that increasing the Azotobacter population in the soil increased the degradation rate of phenolic acids proportionally. It is proposed that seed inoculation will introduce selected strains of Azotobacter into the soil. The presence of Azotobacter should increase crop size in subsequent plantings.

No description available.

Thermosets show excellent mechanical properties and chemical resistance (for most automotive fluids) even at high temperatures up to 300 °C. Furthermore they can be highly efficient processed by injection molding. So they should be particularly suited for e.g. under the bonnet applications. However, the reality shows that thermosets are, except fiber reinforced composites, heavily underrepresented in technical applications. E.g. thermosetting components only account 0,2 % to a vehicle’s weight. Therefore reasons can be found in limited knowledge, e.g. relating mold filling behavior. The objective of the study is to analyze the influence of the mold filling behavior during injection molding of highly filled phenolic compounds on mechanical properties. Injection molding filling studies, mechanical testing and optical microscopy were done while varying mold geometry (injection gate and cavity height), mold temperature and injection rate during injection molding a highly filled phenolic compound. It was found that the mold filling behavior varies with altered injection molding parameters as well as the mold geometry. In consequence of this the mechanical properties change according to the resulting reinforcement orientation. The results can help to improve part and mold design for optimal load transmission.

Thesis (MScAgric)--Stellenbosch University, 2014. / ENGLISH ABSTRACT: Thompson Seedless and Regal Seedless are two white seedless table grape cultivars widely produced in South Africa. Both cultivars are susceptible to berry browning, especially Regal Seedless. Browning leads to annual financial losses for table grape growers. Although a correlation between harvest maturity and the occurrence of browning seems to exist, it is still unclear whether maturity levels are the actual contributing factor. The aim of the study was to establish if harvest maturity and crop load could influence the occurrence of browning of both cultivars. The impact of harvest maturity and crop load on phenolic compound concentration in the berry skin of both cultivars was also investigated. Total external browning of Regal Seedless and Thompson Seedless occurred in much higher percentages than internal browning. Regal Seedless showed a tendency to decreased total external browning with harvest maturity. The main reason for this is that net-like browning, which is the greatest contributor to total external browning, decreased with harvest maturity, in all three seasons. External browning of Thompson Seedless increased with harvest maturity in both seasons. Contact browning was the greatest contributor to total external browning of Thompson Seedless. Crop load did not significantly influence berry browning of Regal Seedless or Thompson Seedless grapes. The flavan-3-ol concentration (catechin, epicatechin, procyanidin B1 and procyanidin B2) in Regal Seedless generally increased with harvest maturity, whereas in Thompson Seedless the general tendency was a decrease in the flavan-3-ol concentration with harvest maturity. The development of phenolic compound concentration with maturity could not be correlated with the occurrence of berry browning. Crop load did not affect flavan-3-ol concentration. When the flavan-3-ol concentration of Regal Seedless and Thompson Seedless were compared at different harvest maturities the concentrations of flavan-3-ols were clearly much higher in the skin of Regal Seedless than in the skin of Thompson Seedless (for both the 2008 & 2009 seasons). Comparison of the browning incidence with harvest maturity for these two cultivars (see above) clearly reveals that external browning of Regal Seedless occurred in much higher percentages than on Thompson Seedless. Regal Seedless had much higher levels of external browning than Thompson Seedless. The concentration of flavan-3-ols in the skin of white seedless cultivars may be an indication of the cultivar’s susceptibility to external browning. / AFRIKAANSE OPSOMMING: Thompson Seedless en Regal Seedless is twee wit pitlose tafeldruif kultivars wat ekstensief in Suid-Afrika verbou word. Verbruining kan ‘n probleem wees by beide kultivars, spesifiek Regal Seedless. Die faktore wat aanleiding gee tot verbruining is nog nie duidelik bepaal nie. Alhoewel dit lyk of daar ‘n korrelasie tussen rypheidsgraad van die oes en verbruining kan wees is dit steeds onduidelik of oesrypheidsvlakke die werklike oorsaak van verbruining is. Die doel van die studie was om vas te stel of die rypheidsgraad van die oes en oeslading verbruining van beide kultivars kan beïnvloed. Die effek van oes rypheidsgraad en oeslading op konsentrasie van fenoliese verbindings in die korrelskil van beide kultivars is ook ondersoek. Totale eksterne verbruining van Regal Seedless en Thompson Seedless het in baie hoër persentasies voorgekom as interne verbruining. Daar was ‘n tendens by Regal Seedless dat totale eksterne verbruining verminder het soos die oes ryper geraak het as gevolg van netagtige verbruining, wat die grootste bydrae tot totale eksterne verbruining veroorsaak het. Netagtige verbruining se voorkoms het verminder oor al drie seisoene. Eksterne verbruining van Thompson Seedless het toegeneem met oes rypheid in beide seisoene. Kontak verbruining het grootste byrdae gelewer tot totale eksterne verbruining van Thompson Seedless. Oeslading het nie ‘n betekenisvolle invloed op verbruining van Regal Seedless en Thompson Seedless gehad nie. Die flavan-3-ol (katesjien, epikatesjien, prosianidien B1 en prosianidien B2) konsentrasie van Regal Seedless het met oes rypheid toegeneem. By Thompson Seedless was daar ‘n afname in die flavan-3-ol konsentrasie met oes rypheid. Daar was geen korrrelasie tussen die konsentrasie van fenoliese verbinding en die voorkoms van verbruining vir beide kultivars. Oeslading het nie ‘n betekenisvolle effek op die konsentrasie van fenoliese verbindings gehad nie. Vergelyking van die flavan-3-ol konsentrasie van Regal Seedless en Thompson Seedless by verskillende rypheidsgrade wys dat die konsentrasie baie hoër in die korrel skil van Regal Seedless as in die van Thompson Seedless (vir beide 2008 & 2009 seisoene). Die vergelyking van die voorkoms van verbruining met oesrypheid van beide kultivars wys duidelik dat eksterne verbruining van Regal Seedless in baie hoër persentasies voorkom as in Thompson Seedless. Flavan-3-ol konsentrasie in die skil van wit pitlose kultivars kan ‘n aanduiding wees van die kultivar se moontlike risiko vir die voorkoms van eksterne verbruining.

This thesis describes the synthesis of a host of polynuclear iron complexes synthesised with phenolic oxime ligands, fundamentally developing the coordination chemistry of iron with these ligands. The metallic cores that occur within iron phenolic oxime clusters were found to contain almost exclusively oxo-centred triangles and oxo-centred tetrahedra. We found that we could alter the reaction conditions or derivatise the ligands and develop these basic building blocks into more elaborate arrays, exerting a degree of control over creating larger or smaller clusters. Chapter one describes the syntheses, structures and magnetic properties of new iron complexes alongside previously synthesised related complexes (4, 5, 8, 9 and 15) containing salicylaldoxime (saoH2) or derivatised salicylaldoximes (RsaoH2). These are [Fe3O(OMe)(Ph-sao)2Cl2(py)3]·2MeOH (1·2MeOH), [Fe3O(OMe)(Ph-sao)2Br2(py)3]·Et2O (2·Et2O), [Fe4(Ph-sao)4F4(py)4]·1.5MeOH (3·1.5MeOH), [Fe6O2(OH)2(Et-sao)2(Et-saoH)2(O2CPh)6] (4), [HNEt3]2[Fe6O2(OH)2(Et-sao)4(O2CPh(Me)2)6]·2MeCN (5·2MeCN), [Fe6O2(O2CPh)10(3-tBut-5-NO2-sao)2(H2O)2]·2MeCN (6·2MeCN), [Fe6O2(O2CCH2Ph)10(3-tBut-sao)2(H2O)2]·5MeCN (7·5MeCN), {[Fe6Na3O(OH)4(Me-sao)6(OMe)3(H2O)3(MeOH)6]·MeOH}n (8·MeOH) and [HNEt3]2[Fe12Na4O2(OH)8(sao)12(OMe)6(MeOH)10] (9). The predominant building block appears to be the triangular [Fe3O(R-sao)3]+ species which can self-assemble into more elaborate arrays depending on reaction conditions. The four hexanuclear and two octanuclear complexes of formulae [Fe8O2(OMe)4(Mesao) 6Br4(py)4]·2Et2O·MeOH (10·2Et2O·MeOH), [Fe8O2(OMe)3.85(N3)4.15(Mesao) 6(py)2] (11), [Fe6O2(O2CPh-4-NO2)4(Me-sao)2(OMe)4Cl2(py)2] (12), [Fe6O2(O2CPh-4-NO2)4(Et-sao)2(OMe)4Cl2(py)2]·2Et2O·MeOH (13·2Et2O·MeOH), [HNEt3]2[Fe6O2(Me-sao)4(SO4)2(OMe)4(MeOH)2] (14) and [HNEt3]2[Fe6O2(Etsao) 4(SO4)2(OMe)4(MeOH)2] (15) all are built from series of edge-sharing [Fe4( μ4- O)]10+ tetrahedra. Complexes 10 and 11 display a new μ4-coordination mode of the oxime ligand and join a small group of Fe-phenolic oxime complexes with nuclearity greater than six. Chapter three then introduces co-ligands to the reaction scheme to compete with the salicylaldoxime ligands for metal coordination sites. Five tetranuclear and two nononuclear complexes are stabilised with salicylaldoxime (saoH2) or derivatised salicylaldoximes (R-saoH2) in conjunction with either 1,4,7- triazocyclononane (tacn), 2-hydroxymethyl pyridine (hmpH) or 2,6-pyridine dimethanol (pdmH2), [Fe4O2(sao)4(tacn)2]·2MeOH (16·MeOH), [Fe4O2(Mesao) 4(tacn)2]·2MeCN (17·2MeCN), [Fe4O2(Et-sao)4(tacn)2]·MeOH (18·MeOH), [Fe9NaO4(Et-sao)6(hmp)8]·3MeCN·Et2O (19·3MeCN·Et2O), [Fe4 (Etsao) 4(hmp)4]·Et-saoH2 (20·Et-saoH2), [Fe4(Ph-sao)4(hmp)4]·2MeCN (21·2MeCN) [Fe9O3(sao)(pdm)6(N3)7(H2O)] (22). Chapter four straps two salicylaldoxime units together in the 3-position, using ligands with aliphatic a,W-aminomethyl links, allowing the assembly of the polynuclear complexes [Fe7O2(OH)6(H2L1)3(py)6](BF4)5·6H2O·14MeOH (23·6H2O·14MeOH), [Fe6O(OH)7(H2L2)3][(BF4)3]·4H2O·9MeOH (24·4H2O·9MeOH) and [Mn6O2(OH)2(H2L1)3(py)4(MeCN)2](BF4)5(NO3)·3MeCN·H2O·5py (25·3MeCN·H2O·5py). In each case the metallic skeleton of the cluster is based on a trigonal prism in which two [MIII 3O] triangles are tethered together via three helically twisted double-headed oximes. The latter are present as H2L2- in which the oximic and phenolic O-atoms are deprotonated and the amino N-atoms protonated, with the oxime moieties bridging across the edges of the metal triangles. Both the identity of the metal ion and the length of the straps connecting the salicylaldoxime units have a major impact on the nuclearity and topology of the resultant cage, with, perhaps counter-intuitively, the longer straps producing the “smallest” clusters.