Month: December 2022

Patil, Sumangala B. published the artcileSynthesis and exploration of anticancer activity of silver nanoparticles using Pandanus amaryllifolius Roxb. leaf extract: Promising approach against lung cancer and breast cancer cell lines, Related Products of esters-buliding-blocks, the main research area is Pandanus leaf extract silver nanoparticle lung breast cancer.

The development of scalable, biocompatible, cost effective, and simple techniques for silver nanoparticles (AgNPs) synthesis is one of the significant fields in Nanoscience research. Hence, in this study, the green chems. present in the Pandanus amaryllifolius Roxb. leaves were extracted by using the Soxhlet extraction apparatus Pandanus amaryllifolius Roxb. leaves extract composed of Catechin, Gallic acid, Indole, Benzyl acetate, and Cresol, which can be used in the reduction of silver ions (Ag+) into nano silver (Ag0). The preliminary preparation of AgNPs was observed by color change to brown and it is further characterized by UV-Vis, FT-IR, SEM, XRD, TGA and DTA studies. The cytotoxicity activity of Pandanus amaryllifolius Roxb. leaves-silver nanoparticles (PARLE-AgNPs) was tested on cancer cell lines. Interestingly, the synthesized PARLE-AgNPs exhibited robust anticancer activity against both lung cancer (A549) and breast cancer (MCF7) cell line and results are compared with standard cisplatin drug. The IC 50 of cell inhibition of PARLE-AgNPs against MCF-7 & A549 cell lines was found to be 27.19μg/mL and 22.36μg/mL resp. Quantum chem. studies confirm the electron donation property of Pandanus amaryllifolius Roxb. leaves extract This greenly prepared silver nano-formulation has a huge potential to be explored in various diverse aspects.

Biologia (Cham, Switzerland) published new progress about Alkaloids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Related Products of esters-buliding-blocks.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Giannetti, Vanessa published the artcileFlavour component analysis by HS-SPME/GC-MS and chemometric modeling to characterize Pilsner-style Lager craft beers, Related Products of esters-buliding-blocks, the main research area is beer flavor ethyl hexanoate HS SPME GC MS.

An HS-SPME/GC-MS (Head Space-Solid Phase Micro Extraction/Gas Chromatog.-Mass Spectrometry) method was developed and applied to 79 beers (craft and industrial products) selected among the most common brands of mass-produced beer to evaluate their flavor profile. 111 volatiles were identified in the samples. PLS-DA (Partial Least Squares-Discriminant Anal.) was used to classify beers according to their different production methods. Good classification results both in calibration and cross-validation were obtained enabling a good separation between beer categories with high prediction accuracy. In order to find a reduced number of volatiles which could be relevant to discriminate the two beer typologies, VIP (Variable Importance in Projection) scores were calculated; on the basis of these results it was possible to identify a panel of 13 substances contributing the most to the observed differentiation (2-Methylpropyl 2-methylpropanoate, 3-Methylbutyl acetate, 7-Methyl-3-methylideneocta-1,6-diene (β-Myrcene), 3-Methylbutan-1-ol, Et hexanoate, Hexan-1-ol, 1,1-Dimethyl-4-methylenehexahydro-1H-cyclopenta[c]furan, Et octanoate, 3,7-Dimethylocta-1,6-dien-3-ol (β-Linalool), Et decanoate, 2-Phenylethyl acetate, 2-Phenylethanol, Octanoic acid). The aim was to characterize the craft beers to differentiate them from other competing and lower quality products. The proposed approach could be a useful tool to verify whether samples comply with the statements reported on label concerning production process set out by product specification, at the same time providing a more chem.-oriented definition of the peculiar characteristics of craft beers.

Microchemical Journal published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Related Products of esters-buliding-blocks.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Pappa, Eleni C. published the artcileMicrobiological and biochemical characteristics of Kashkaval cheese produced using pasteurised or raw milk, Application In Synthesis of 111-11-5, the main research area is kashkaval cheese pasteurise raw milk.

Microbiol. quality and biochem. changes of Kashkaval cheese manufactured using sheep’s raw milk without starter addition or pasteurised milk with an added com. starter were studied. Mature cheeses had pH values 5.0-5.3, salt content 2.1-2.7%, protein content 23.3-25.1%, moisture content 36.8-39.5%, fat content 28.0-32.2%, and ash content around 5.0%. In raw milk cheeses, mesophilic non-starter lactobacilli prevailed followed by enterococci. In pasteurised milk cheeses Lactococcus lactis starter prevailed. All cheeses were safe according to the criteria in Regulation (EC) 1441/2007. The proteolysis index was around 20%. Butyric, myristic, palmitic, stearic and oleic were the principal free fatty acids in both cheeses. Ketones were abundant in pasteurised milk cheeses and esters in mature raw milk cheeses. Pasteurisation did not affect (P > 0.05) the physicochem. composition and the proteolysis of cheeses. Raw milk cheeses showed higher levels (P < 0.05) of lipolysis than pasteurised milk cheeses. International Dairy Journal published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application In Synthesis of 111-11-5.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Zang, Jinhong published the artcileCorrelations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures, Formula: C17H34O2, the main research area is Cyprinus microbiota flavor fermentation China; Common carp; Fermentation; Flavor compounds; Microbiota.

The correlation between microbiota succession and flavor development in Chinese traditional fermented fish (Suanyu) inoculated with mixed starter cultures was studied. The results showed that 17 free amino acids, 22 free fatty acids and 9 organic acids were present. A total of 81 aroma compounds were detected during Suanyu fermentation Aldehydes were the most abundant aroma compounds in the early stage of fermentation and esters contributed most to the aroma in the later stage of fermentation The correlation anal. of microbial succession and flavor dynamics based on bidirectional orthogonal partial least squares (O2PLS) suggested that in addition to starter cultures, other microorganisms including 2 bacteria genera and 11 fungi genera were also responsible for the formation of flavor compounds These results may help focus further research to improve the flavor quality of traditional fermented fish.

Food Microbiology published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Formula: C17H34O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Kerley, Trenton published the artcileChanges in Tennessee whiskey odorants by the Lincoln County Process, HPLC of Formula: 106-32-1, the main research area is Tennessee whiskey odorant Lincoln County Process charcoal filtration; Lincoln county process; Tennessee whiskey; stable isotope dilution assay.

Authentic freshly distilled Tennessee whiskey is filtered through maple charcoal in a processing step known as the Lincoln County Process (LCP). Changes in odorants resulting from the LCP were characterized by a comparative aroma extract dilution anal. (cAEDA), quantitated by stable isotope dilution assays (SIDA), and odor activity values (OAVs) were calculated Sensory evaluation showed a decrease in malty, rancid, fatty, and roasty aroma attributes of the distillate after LCP treatment. Forty-nine odorants were identified, nine of which have not been previously reported in the whiskey distillate literature. Thirty-one odorants were quantitated, all showing a decrease in concentration as a result of LCP treatment. Odorants, including (2E,4E)-nona-2,4-dienal (fatty), 3-methylbutanoic acid (rancid), 2′-aminoacetophenone (foxy), and 2-acetyl-1-pyrroline (roasty), dropped below detection thresholds (OAV < 1) following LCP treatment. Concentrations of lipid-derived aldehydes, organic acids, and other odorants decreased between 13 and >99%. The present investigation lays the groundwork for future studies aimed at flavor optimization for Tennessee whiskey production

Journal of Agricultural and Food Chemistry published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, HPLC of Formula: 106-32-1.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Hu, Xiaoxue published the artcileThe role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems, Recommanded Product: Ethyl octanoate, the main research area is isoamyl acetate capsaicin physicochem property saliva zeta potential; APCI-MS/MS; Aroma release; Chilli; Saliva properties; Spicy food.

Capsaicin increases saliva production, but the impact of this addnl. saliva on the food matrix is unknown. This study aimed to explain the impact of capsaicin on saliva properties and in-vivo release of 14 aroma compounds in aqueous [aqu] and oil systems [oil]. To investigate the physicochem. effect from diverse properties of aroma compounds, one healthy subject participated in all the sessions to minimise large variations between individuals. Capsaicin enhanced saliva flow rate (by 172% [aqu] and 85% [oil]) and salivary protein concentration (by 142% [aqu] and 149% [oil]). Furthermore, capsaicin-in-oil stimulated saliva formed a more stable emulsion in the mouth (17% higher zeta-potential and 15% smaller particle size). In-nose release concentrations measured by APCI-MS for certain esters were reduced by capsaicin (e.g., isoamyl acetate was reduced by 65% [aqu] and 76% [oil]), which suggests that capsaicin may induce stronger oral interactions between specific aroma compounds and salivary proteins.

Food Chemistry published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Li, Xinzhi published the artcileEffects of yeast fermentation on transforming the volatile compounds of unsalted pork hydrolysate, Name: Ethyl nonanoate, the main research area is volatile compound unsalted pork hydrolyzate yeast fermentation.

This study investigated the possibility of transforming unsalted pork hydrolyzate into a liquid seasoning by studying volatile compound production through yeast fermentation The yeasts used included a typical soya sauce yeast and three wine yeasts. The yeasts inoculated in the glucose supplementary pork hydrolyzate increased by approx. 2.0 log of CFU mL-1 within 24 h at 30°C without adding salt. Yeast fermentation largely depleted the abundant aldehydes (hexenal) present in unfermented pork hydrolyzate to trace levels with the formation of ethanol, corresponding alcs. and carboxylic acids. The wine yeasts showed higher production of fruity esters such as Et acetate and isoamyl acetate, whereas the soya sauce yeast produced more ketones such as acetone and 2-heptanone. This study revealed a potential method of producing a value-added meat hydrolyzate from pork byproduct.

International Journal of Food Science and Technology published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Name: Ethyl nonanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Wahi, Rafeah published the artcileEsterification of Microwave Induced Pyrolytic Oil from Sago Bark Waste, Formula: C7H12O3, the main research area is sago bark waste esterification pyrolytic oil microwave.

In this study, microwave induced pyrolytic oil from sago bark (SB) was subjected to esterification to improve its properties. Improvement on properties of the pyrolytic oil was performed via esterification with ethanol and the presence of sulfuric acid as a catalyst. The optimum esterification condition was studied using general factorial design. The esterified oil (EO) showed improved properties with pH (4-6), reduced moisture content (2.95-3.45%), d. (0.9-1.1 g cm-3), and acid value (39.3-123.4 mg KOH-1 g-1), and maintained the CV (20.2-21.6 MJ kg-1). GC-MS anal. showed that EO was sulfur free, and low in carboxylic acid and oxygenated compounds The optimal esterification condition with optimum quality of EO was at 65°C temperature, 60 min reaction time and 1:1 ethanol to oil volume ratio. Results indicated that the EO can be potentially used in robust combustion engines upon properties refinement.

Waste and Biomass Valorization published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Formula: C7H12O3.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Kojo, Toshihiro published the artcileEffect of maturation time on koji-like smell and volatile compounds of barley miso (Japanese soybean paste) during fermentation, Formula: C10H20O2, the main research area is barley Miso fermentation Koji like smell volatile vompound maturation.

Barley miso (Japanese soybean paste) is generally classified into either the light-colored type or the red type based on a short or long maturation time, resp. In this study, we characterized barley miso with a focus on its koji-like smell. Sensory evaluation showed that koji-like smell was significantly reduced during the maturation process, especially after two months. However, comprehensive anal. of volatile compounds indicated that known constituents of koji-like smell, 1-octen-3-ol and phenylacetaldehyde, were present in similar and lower concentrations, resp., in the light-colored barley miso compared to the red barley miso. In addition, most compounds, such as aldehydes and esters, were found in larger concentrations in the red barley miso than in the light-colored barley miso. These results suggest that maturation time has an important role in koji-like smell, and the contributions of decreases in 1-octen-3-ol and phenylacetaldehyde to koji-like smell during the maturation process remains unclear.

Food Science and Technology Research published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Formula: C10H20O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Sampangi-Ramaiah, Megha Hastantram published the artcileDevelopmental changes in the composition of leaf cuticular wax of banana influenced by wax biosynthesis gene expression: a case study in Musa acuminata and Musa balbisiana, Recommanded Product: Methyl docosanoate, the main research area is musa leaf cuticular wax CUT1 CER6 KCS6 gene.

The composition of the cuticular wax varies from species to species as well as the developmental stage of the organ. In the present study, the variation in the pattern of accumulation of C28 and > C28 chain length of the cuticular wax compounds in the two contrasting Musa species for wax content has been examined-Musa balbisiana ‘Bee heekela’ (BB genome) (with high wax content) and Musa acuminata ssp. Burmannicoides Colla-‘Calcutta-4’ (AA genome) (with low wax content). These two species are the progenitors for the modern cultivated banana. Using GC-MS anal., 40 different cuticular wax compounds from five different leaf developmental stages in these two musa species were identified. Around tenfold higher accumulation of C28 length compounds was found in ‘Calcutta-4’ as compared to that of ‘Bee hee kela’. In case of ‘Bee hee kela’, > C28 length compounds were in large proportion compared to C28 length wax compounds The qPCR anal. was carried out for the gene CUT1/CER6/KCS6 which are involved in the fatty acid elongation step of cuticular wax biosynthesis. A higher expression in the 2nd (young), 4th and 6th (old) fully expanded leaves of high wax genotype ‘Bee hee kela’ with 1.57083, 9.71512, and 1.44963 fold change, whereas a lower expression of 0.9151, 4.8785, and 1.2321 fold change in low wax genotype ‘Calcutta-4’, resp., was observed A neg. relationship between the gene expression and C28 wax compounds accumulation was observed, indicating the importance of the expression of CUT1/CER6/KCS6 gene for elongation of C28 to > C28 cuticular wax compounds The current study suggest that CUT1/CER6/KCS6 from ‘Bee heekela’ would be a good contributor for higher cuticular wax with higher > C28 compounds, thus, finally, contributing for higher leaf water retention capacity their by conferring drought tolerance helping in the future banana improvement programs.

Acta Physiologiae Plantarum published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, Recommanded Product: Methyl docosanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics