Mahmoud, Engy published the artcileDetermination of volatiles, antioxidant activity, and polyphenol content in the postharvest waste of Ocimum basilicum L, SDS of cas: 103-26-4, the publication is Food Chemistry (2022), 131692, database is CAplus and MEDLINE.
The treatment of postharvest wastes is an integral part of the food value chain. Therefore, Ocimum basilicum L. residues were dried in an oven and a microwave. Volatiles were extracted using hydrodistillation, headspace solid-phase microextraction (HS-SPME) and then analyzed by Gas Chromatog.-Mass Spectrometry (GC-MS). Thirty volatiles were identified in raw material, with β-linalool, methyleugenol, methylcinnamate, and estragole predominating. Meanwhile, 24 and 18 volatiles were detected in the oven- and microwave-dried samples, with a significant decrease of methyleugenol content. The highest radical scavenging ability and total phenolic content were achieved for microwaved wastes using photochemiluminescence, DPPH, and Folin-Ciocalteu test. Moreover, 8 phenolic acids and 9 flavonoids were identified in the LC-MS/MS anal., with significant contents of rosmarinic acid and luteolin (1042.45 and 11.68μg/g of dry matter, resp.) in the microwaved basil. This experiment pointed out that microwaved basil wastes could be re-used in the food, pharmacy and/or cosmetic industries.
Food Chemistry published new progress about 103-26-4. 103-26-4 belongs to esters-buliding-blocks, auxiliary class Alkenyl,Benzene,Ester,Protease,Tyrosinase,Natural product, name is Methyl 3-phenyl-2-propenoate, and the molecular formula is C10H10O2, SDS of cas: 103-26-4.
Referemce:
https://en.wikipedia.org/wiki/Ester,
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