Month: December 2022

Pereira, Ana Paula Aparecida published the artcileA comprehensive characterization of Solanum lycocarpum St. Hill and Solanum oocarpum Sendtn: Chemical composition and antioxidant properties, HPLC of Formula: 111-11-5, the main research area is Solanum volatile organic compound phenolics antioxidant; Brazilian Cerrado; Fruta-do-lobo; Juá-açu; Oligosaccharides; Phenolic compounds.

In this study we evaluated the proximate composition of two Solanaceae fruits from Brazilian Cerrado, their mineral content, volatile organic compounds (VOCs), phenolic compounds profile, and antioxidant capacity employing Oxygen Radical Absorbance Capacity (ORAC) assay, for each part of the fruits (pulp, peel and seeds). Our results showed that the pulp has a high moisture content (74.62-85.40 g/100 g) and soluble fiber (1.29-2.06 g/100 g) content, and low fat, protein, and ash content. The peel exhibited high levels of carbohydrates and total fibers (6.55-11.39 and 12.35-13.12 g/100 g, resp.), while the seed presented high content of fat, protein, and insoluble fiber (10.14-12.62, 9.14-13.24 and 19.84-23.15 g/100 g). Potassium is the main mineral found in both fruits. It is the first time that the carbohydrate profile, volatile components, and phenolic compounds of the fruta-do-lobo and jua-acu are reported. 1-Kestose (GF2) and nystose (GF3) were found in both fruits. The main VOCs of jua-acu were esters, while in fruta-do-lobo, aldehydes were the major components. UPLC-Q-ToF fraction anal. of jua-acu and fruta-do-lobo revealed 24 phenolic compounds, most being hydroxycinnamic acids derivatives in jua-acu, and chlorogenic acids in fruta-do-lobo. The antioxidant capacity (ORAC) of the fruits ranged from 1.35 to 11.51 μmol TE/100 mL of extract These results indicate that Solanum genus can be interesting for the Brazilian fruit market, and that it has potential to be exploited for agroindustry for diversification of fruit products.

Food Research International 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, HPLC of Formula: 111-11-5.

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

Pereira, Ana Paula Aparecida published the artcileA comprehensive characterization of Solanum lycocarpum St. Hill and Solanum oocarpum Sendtn: Chemical composition and antioxidant properties, Synthetic Route of 106-32-1, the main research area is Solanum volatile organic compound phenolics antioxidant; Brazilian Cerrado; Fruta-do-lobo; Juá-açu; Oligosaccharides; Phenolic compounds.

In this study we evaluated the proximate composition of two Solanaceae fruits from Brazilian Cerrado, their mineral content, volatile organic compounds (VOCs), phenolic compounds profile, and antioxidant capacity employing Oxygen Radical Absorbance Capacity (ORAC) assay, for each part of the fruits (pulp, peel and seeds). Our results showed that the pulp has a high moisture content (74.62-85.40 g/100 g) and soluble fiber (1.29-2.06 g/100 g) content, and low fat, protein, and ash content. The peel exhibited high levels of carbohydrates and total fibers (6.55-11.39 and 12.35-13.12 g/100 g, resp.), while the seed presented high content of fat, protein, and insoluble fiber (10.14-12.62, 9.14-13.24 and 19.84-23.15 g/100 g). Potassium is the main mineral found in both fruits. It is the first time that the carbohydrate profile, volatile components, and phenolic compounds of the fruta-do-lobo and jua-acu are reported. 1-Kestose (GF2) and nystose (GF3) were found in both fruits. The main VOCs of jua-acu were esters, while in fruta-do-lobo, aldehydes were the major components. UPLC-Q-ToF fraction anal. of jua-acu and fruta-do-lobo revealed 24 phenolic compounds, most being hydroxycinnamic acids derivatives in jua-acu, and chlorogenic acids in fruta-do-lobo. The antioxidant capacity (ORAC) of the fruits ranged from 1.35 to 11.51 μmol TE/100 mL of extract These results indicate that Solanum genus can be interesting for the Brazilian fruit market, and that it has potential to be exploited for agroindustry for diversification of fruit products.

Food Research International 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, Synthetic Route of 106-32-1.

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

Oluwasina, Olugbenga O. published the artcileCitrus Peel Extract Starch-Based Bioplastic: Effect of Extract Concentration on Packed Fish and Bioplastic Properties, Formula: C9H18O2, the main research area is starch citrus peel extract packed fish bioplastic property.

An environmentally friendly packaging material was produced from starch with the incorporation of citrus lemon peel ethanol extract Gas chromatog.-mass spectrometry of the citrus lemon extract revealed the presence of compounds such as fatty acid, terpenes, aromatic esters, aldehyde, and polyphenolics. Bioplastic films produced with different percentages of the citrus lemon ethanol extract are designated as film0%, film5%, film10%, film15%, and film20%. From the physico-tensile properties of the bioplastics, the d. ranges from 0.12 to 0.20 g cm-3, thickness, 0.25 to 0.74 mm, moisture content, 12.00 to 14.86, water-solubility, 1.23 to 2.84%, opacity, 0.36 to 0.67% and, tensile strength, 9.94 to 25.60 MPa. The 2,2-diphenyl-2-picrylhydrazyl anti-oxidant radical activities of the biofilms range from 1.44 to 6.19% and total phenol content, 0.01 to 0.32%. Proximate anal. of the fish after packaging revealed a decrease in moisture content from 38.69% (film0%) to 12.01% (film20%) and an increase in fat (20.93%-film0% to 24.92%-film20%), and protein (30.19%-film0% to 37.06%-film20%). Biochem. results revealed closeness of the peroxide, saponification, and total volatile basic nitrogen values of the fresh Pp fish and packed fish with film20%. The fatty acid anal. results showed that bioplastic with the highest amount of added citrus lemon extract had the best result; lowest saturated fatty acid, highest unsaturated fatty acid, and polyunsaturated fatty. Thus, good active packaging films have been produced from this research using waste citrus peel ethanol extract additive.

Journal of Polymers and the Environment 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, Formula: C9H18O2.

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

Oluwasina, Olugbenga O. published the artcileCitrus Peel Extract Starch-Based Bioplastic: Effect of Extract Concentration on Packed Fish and Bioplastic Properties, Recommanded Product: Methyl decanoate, the main research area is starch citrus peel extract packed fish bioplastic property.

An environmentally friendly packaging material was produced from starch with the incorporation of citrus lemon peel ethanol extract Gas chromatog.-mass spectrometry of the citrus lemon extract revealed the presence of compounds such as fatty acid, terpenes, aromatic esters, aldehyde, and polyphenolics. Bioplastic films produced with different percentages of the citrus lemon ethanol extract are designated as film0%, film5%, film10%, film15%, and film20%. From the physico-tensile properties of the bioplastics, the d. ranges from 0.12 to 0.20 g cm-3, thickness, 0.25 to 0.74 mm, moisture content, 12.00 to 14.86, water-solubility, 1.23 to 2.84%, opacity, 0.36 to 0.67% and, tensile strength, 9.94 to 25.60 MPa. The 2,2-diphenyl-2-picrylhydrazyl anti-oxidant radical activities of the biofilms range from 1.44 to 6.19% and total phenol content, 0.01 to 0.32%. Proximate anal. of the fish after packaging revealed a decrease in moisture content from 38.69% (film0%) to 12.01% (film20%) and an increase in fat (20.93%-film0% to 24.92%-film20%), and protein (30.19%-film0% to 37.06%-film20%). Biochem. results revealed closeness of the peroxide, saponification, and total volatile basic nitrogen values of the fresh Pp fish and packed fish with film20%. The fatty acid anal. results showed that bioplastic with the highest amount of added citrus lemon extract had the best result; lowest saturated fatty acid, highest unsaturated fatty acid, and polyunsaturated fatty. Thus, good active packaging films have been produced from this research using waste citrus peel ethanol extract additive.

Journal of Polymers and the Environment published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Recommanded Product: Methyl decanoate.

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

Matebie, Wondwosen Abebe published the artcileChemical composition and antimicrobial activity of essential oil from Phytolacca dodecandra collected in Ethiopia, Recommanded Product: Benzyl acetate, the main research area is Phytolacca essential oil aroma antimicrobial; HS-SPME; Phytolacca dodecandra; antimicrobial activity; chemical composition; essential oil.

The essential oil from Phytolacca dodecandra, a traditional herb of Ethiopia, has been studied, including the chem. composition and antimicrobial activity. The difference between four P. dodecandra samples (P-1-P-4), which differed in gender or location, has also been analyzed. The essential oils were obtained by steam distillation, while the aromas were extracted by head space solid-phase microextraction (HS-SPME) and both were analyzed by gas chromatographymass spectrometry (GC-MS). The oils’ antimicrobial activities were evaluated by the microdilution method against Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Candida albicans. Ninety one components, representing 88.37 to 94.01% of the aromas, were identified. The compositions of the aromas of four samples are mainly dominated by aldehydes and ketones: 2-nonanone (1.80-30.80%), benzaldehyde (4.99-25.99%), and sulcatone (2.34-5.87%). Sixty components representing 64.61 to 69.64% of the oils were identified, and phytone (3.04-21.23%), phytol (4.11-26.29%) and palmitic acid (1.49-23.87%) are the major compounds No obvious antimicrobial activity was observed for all the four essential oils.

Molecules published new progress about Aldehydes 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, Recommanded Product: Benzyl acetate.

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

Perez-Navarro, Jose published the artcileFirst chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping techniques: comparison with Tempranillo, Quality Control of 106-32-1, the main research area is Vitis moribel tinto fragoso tempranillo wine HPLC GCMS; Napping ®; chromatic characteristics; grape genotype; phenolic profile; volatile composition; wine.

BACKGROUND : Due to the current dominance of a few grape varieties in the wine market, the aim of this work was to study the detailed phenolic and volatile composition, chromatic characteristics, and sensorial properties of red wines elaborated with new Vitis vinifera grapes (Moribel and Tinto Fragoso) identified using the High Perfomance Liquid Chromatog.-Diode Array Detector-Electrospray Ionization-Tandem Mass Spectrometry (HPLC-DAD-ESI-MS/MS), Gas Chromatog.- Mass Spectrometry (GC-MS), CIELab color space, and Napping techniques. RESULTS : Tinto Fragoso wine showed higher phenolic content than Moribel, with more anthocyanins, flavonols, and stilbenes. These wines also contained anthocyanin diglucosides not reported for Vitis vinifera wines. The odor activity values of free volatile compounds were calculated to indicate their influence on wine aroma, the fruity aromas of Moribel standing out particularly. The wines studied were pos. evaluated by the tasters. Moribel′s sensory profile was characterized by red fruit aromas and Tinto Fragoso showed more aromatic intensity and persistence in the mouth. CONCLUSION : The results obtained from the first characterization of red wines made from novel Vitis vinifera grapes suggest that Moribel and Tinto Fragoso could be appropriate raw materials for the elaboration of quality young red wines. Tinto Fragoso provided wines with sensorial properties different from those of Tempranillo, and could be an alternative to the well known red wines on the market. © 2018 Society of Chem. Industry

Journal of the Science of Food and Agriculture 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, Quality Control of 106-32-1.

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

Chang, Zhiyao published the artcileLipids Oxidized Volatile Compounds Profuced in Pine Pollen as affected by Electron-beam Sterilization and Ultra-high Temperature Sterilization, Related Products of esters-buliding-blocks, the main research area is pine pollen lipid oxidize electron beam sterilization.

Pine pollen is rich in unsaturated fatty acids. However, unsaturated fatty acids are oxidized during processing. The oxidation of lipids may affect the odor of pine pollen. Different sterilization methods have different effects on lipid oxidation In this study, we found that electron-beam sterilization is superior to ultra-high temperature sterilization in odor preservation. Using gas chromatog.-mass spectrometry, volatile components were identified in electron-beam sterilization and ultra-high temperature sterilization processed pine pollen. Furthermore, the loss of vitamin C and polyphenols in the processing aggravated lipid oxidation, which made the odor of pine pollen worse. Moreover, lipid oxidase can accelerate lipid oxidation, thus affecting the odor of pine pollen, which was not conducive to the preservation of pine pollen. The results suggested that the components of unpleasant odor were identified as volatile aldehydes and volatile acids, and the odor was mainly produced by the oxidation of linoleic acid.

International Journal of Food Properties 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, Related Products of esters-buliding-blocks.

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

Peng, Bin published the artcileDifferences in PpAAT1 activity in high- and low-aroma peach varieties affect γ-decalactone production, Computed Properties of 140-11-4, the main research area is Prunus Nicotiana Escherichia Yarrowia gammadecalactone AAT1 gene.

Aroma contributes to the unique flavors of fruits and is important for fruit quality evaluation. Among the many volatiles in peach (Prunus persica) fruits, γ-decalactone has the greatest contribution to the characteristic peach aroma. Some peach cultivars have γ-decalactone contents that are too low to detect. Comparison of the transcriptomes and metabolomes of a high-aroma cultivar, Fenghuayulu, and a low-aroma cultivar, Achutao, suggested that amino acid substitutions in Alc. ACYLTRANSFERASE (PpAAT1) are responsible for the undetectable levels of γ-decalactone in cv Achutao fruit. Modeling and mol. docking anal. of PpAAT1 indicated that the substituted residues might determine substrate recognition or act as control channels to the active site. Examination of loss-offunction mutations of PpAAT1 generated by CRISPR/Cas9 in cv Fenghuayulu showed that fruits with PpAAT1 mutations had significantly lower γ-decalactone contents. Expression of the version of PpAAT1 from cv Fenghuayulu in cv Achutao restored γ-decalactone levels to those measured in ‘Fenghuayulu’, confirming the specific contribution of PpAAT1 to the formation of this key aroma compound These results show how the biosynthesis of the peach aroma compound γ-decalactone is compromised in some low-aroma cultivars and illustrate the physiol. role of PpAAT1 in plant lactone biosynthesis.

Plant Physiology published new progress about Aldehydes 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, Computed Properties of 140-11-4.

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

Setyabrata, Derico published the artcileCharacterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches, Computed Properties of 111-11-5, the main research area is metabolome microbiome flavor dry aging beef loin; amino acids; cull cow; dry-aging; metabolomics; microbiome; reducing sugars; volatile compounds.

The objective of this study was to characterize and compare the dry-aging flavor precursors and their liberation mechanisms in beef aged with different methods. Thirteen paired loins were collected at 5 days postmortem, divided into four sections, and randomly assigned into four aging methods (wet-aging (WA), conventional dry-aging (DA), dry-aging in a water-permeable bag (DWA), and UV-light dry-aging (UDA)). All sections were aged for 28 days at 2 °C, 65% RH, and a 0.8 m/s airflow before trimming and sample collection for chem., metabolomics, and microbiome analyses. Higher concentrations of free amino acids and reducing sugars were observed in all dry-aging samples (p < 0.05). Similarly, metabolomics revealed greater short-chain peptides in the dry-aged beef (p < 0.05). The DWA samples had an increase in polyunsaturated free fatty acids (C18:2trans, C18:3n3, C20:2, and C20:5; p < 0.05) along with higher volatile compound concentrations compared to other aging methods (aldehyde, nonanal, octanal, octanol, and carbon disulfide; p < 0.05). Microbiome profiling identified a clear separation in beta diversity between dry and wet aging methods. The Pseudomonas spp. are the most prominent bacterial species in dry-aged meat, potentially contributing to the greater accumulation of flavor precursor concentrations in addition to the dehydration process during the dry-aging. Minor microbial species involvement, such as Bacillus spp., could potentially liberate unique and potent flavor precursors. Metabolites 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, Computed Properties of 111-11-5.

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

Yuan, Lu published the artcileOptimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemaking, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is green jujube winemaking fermentation quality analysis; Alcoholic fermentation; Flavor compounds; Green jujube wine; Nutritional composition; Response surface methodology.

The objective was to study the optimization of fermentation conditions for fermented green jujube wine and quality anal. This study investigated the fermentation process conditions, the changes in physicochem. indexes, antioxidant capacity and volatile compounds measured from green jujube wine during winemaking. The optimized conditions (the initial sugar, yeast addition, fermentation time and SO2 treatments) for green jujube wine were 24%, 0.3%, 8 d, 80 mg/L, resp. The results showed that the variation trend of different substances in green jujube wine in different fermentation periods were different. In the process of alc. fermentation, the green jujube wine had a high 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging ability, 2,2′-amino-di (2-ethyl-benzothiazoline sulfonic acid-6) ammonium salt (ABTS) free radical scavenging ability and reducing power. Furthermore, a total of 50 volatile compounds were identified in green jujube wine, in which the relative content of aldehydes, ketones, heterocyclic and aromatic compounds were significantly reduced after fermentation

Journal of Food Science and Technology (New Delhi, India) published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Recommanded Product: Ethyl 3-hydroxybutanoate.

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