Category: 110-42-9

Hosseinipour, Morteza published the artcileThe antioxidant effects of hydroalcoholic extract of Ashrasi date palm on sperm parameters and DNA fragmentation in diabetic rats, Application of Methyl decanoate, the main research area is ADP sperm DNA fragmentation hydroalcoholic extract antioxidant diabetics; Ashrasi date palm; antioxidant; diabetes; oxidative stress.

Diabetes-induced oxidative stress can have adverse effects on sperm and its DNA integrity. The Ashrasi date palm (ADP) has potent antioxidant properties. The aim of this study was to evaluate the antioxidant effect of ADP hydroalcoholic extract on sperm parameters and sperm DNA fragmentation in diabetic rats. Forty male rats were randomly divided into five groups (n = 7): 1, control; 2, diabetic; 3-5, diabetic + ADP (30, 90 and 270 mg/kg for groups 3, 4 and 5, resp.). After preparation of ADP extract and its phytochem. screening, it was administered orally to rats, once a day for 5 wk. At the end of the study, sperm parameters and sperm DNA fragmentation in all groups were investigated. At doses of 90 and 270 mg/kg, ADP extract significantly increased the sperm viability compared to diabetic group 2 (p = 0.04 and p = 0.03, resp.) and resulted in a significant decrease in immotile sperm (p = 0.002 and p = 0.006, resp.). At a dose of 270 mg/kg, a considerable enhancement of forward sperm motility was observed (p = 0.04) and there was a significant decrease in sperm DNA fragmentation (p = 0.04). The findings of the present study show for the first time that the hydroalcoholic extract of ADP has protective and antioxidant effects against diabetes-induced oxidative stress and can improve sperm parameters and protect sperm DNA integrity.

Animal Models and Experimental Medicine published new progress about Antidiabetic agents. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application of Methyl decanoate.

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

Zhou, Guang-Jie published the artcileAccidental Spill of Palm Stearin Poses Relatively Short-Term Ecological Risks to a Tropical Coastal Marine Ecosystem, Related Products of esters-buliding-blocks, the main research area is palm stearin spill seawater pollution marine ecosystem risk assessment.

In early August 2017, a serious palm stearin pollution accident occurred in the Pearl River Estuary, South China. While there were already several palm oil related spills around the world, ecol. effects and risks of such accidents to coastal marine environments remain largely unknown. In this study, the authors found that all seawater and sediment samples collected from six coastal sites were heavily contaminated by palm stearin within one week of the accident, and their levels significantly decreased to pre-accident levels after four months. Waterborne exposure to palm stearin resulted in growth inhibition to four microalgal species (range of EC50: 9.9-212.6 mg/L) and acute mortality to four invertebrate species (range of LC50: 4.6-409.3 mg/L), while adverse chronic effects of palm stearin on the survival, development and fecundity of Tigriopus japonicus, and on the growth of Oryzias melastigma were observed Based on these results, its interim predicted no effect concentration was determined as 0.141 mg/L. The hazard quotient of palm stearin greatly exceeded one in all sites in August 2017 but returned to be <1 at four sites and <2 at the other two sites in Nov. 2017, indicating that its ecol. risk was relatively transient and short-term. Environmental Science & Technology published new progress about Artemia franciscana. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Related Products of esters-buliding-blocks.

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

Zhu, Li-Xia published the artcileCombined indigenous yeast strains produced local wine from over ripen Cabernet Sauvignon grape in Xinjiang, Recommanded Product: Methyl decanoate, the main research area is wine Cabernet Sauvignon grape ripen Saccharomyces China; Cabernet Sauvignon; Co-fermentation; Over ripen; Wine; Xinjiang.

Cabernet Sauvignon grape produced in Xinjiang (China) is often overripe, with unusually high sugar content, which impedes utilization. We aimed to establish the optimal combination of indigenous yeast strains to produce a new sweet wine from the overripe grape. Five yeast strains with pronounced enol. characteristics were selected from 88 indigenous yeast isolates. Using a series of co-fermentation experiments with different inoculated strategies, we achieved optimal co-fermentation with a combination of strains SC19 and NS68, later identified as Saccharomyces cerevisiae and Pichia kudriavzevii, resp., simultaneously inoculated in a 1:1 ratio at the early stage of fermentation The combination was characterized by vigorous fermentation with high resistance to 457.13 g/L sugar and high alc. yield (16.01% vol). The sweet wine contained 17 aromatic compounds with odor activity value (OAV) ≥ 1 and pronounced sweet fruit, floral, herbaceous, and caramel odors. The co-fermentation has a good potential for utilization of overripe Cabernet Sauvignon grape.

World Journal of Microbiology & Biotechnology published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Baranauskiene, Renata published the artcileValorisation of Roman chamomile (Chamaemelum nobile L.) herb by comprehensive evaluation of hydrodistilled aroma and residual non-volatile fractions, HPLC of Formula: 110-42-9, the main research area is Chamaemelum nobile hydrodistilled aroma nonvolatile fraction valorisation; Antioxidant capacity; Chamaemelum nobile L.; Deodorized acetone extract; Essential oil; Growth phases; Water extract.

Valorization of botanicals for the development of natural food-grade ingredients is an important task in terms of sustainability and processing waste reduction In this study, Roman chamomile (Chamaemelum nobile L.) herb was collected at six different vegetation phases in the period 26 May – 23 August 2019 and subjected to biorefining into the several valuable fractions. The yield of hydro-distilled essential oil (EO) was in the range of 0.22% (intensive vegetative growth) to 0.80% (full flowering). Angelic, isobutyric, butyric and methacrylic acid esters and some monoterpene and sesquiterpene derivatives were the major EO constituents: 3-methylpentyl angelate (20.11-27.56%), methallyl angelate (7.28-10.33%), isoamyl angelate (5.57-9.02%), iso-Bu angelate (4.84-6.79%), 2-methylbutyl angelate (3.11-6.32%), 3-methylamyl methacrylate (5.04-6.17%), 3-methylpentyl isobutyrate (4.29-6.64%), 3-methylamyl isobutyrate (4.29-6.64%), α-pinene (1.61-6.37%) and pinocarvone (1.46-4.67%). In order to valorize water soluble and solid EO distillation residues their antioxidant potential was evaluated by several in vitro assays: water extracts were considerably stronger antioxidants than acetone extracts isolated from the solid residues. Water extracts of the plants collected at flowering phases were the strongest antioxidants; their TPC, FRAP and ORAC values were up to 143.2 mg gallic acid equivalent/g, 650, and 5601 μmol TE/g dry extract, resp., while effective concentrations (EC50) of DPPH• and ABTS•+ scavenging, were down to 0.59 and 0.49 mg/mL, resp. Among 7 tentatively identified by UPLC/Q-TOF/MS phenolic constituents the intensity of mol. ion of 3,5-dicaffeoyl quinic acid was the largest. The results obtained may assist for developing flavorings, antioxidants and health beneficial preparations from C. nobile extracts

Food Research International published new progress about Alkanes 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, HPLC of Formula: 110-42-9.

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

Liu, Shuxun published the artcileVolatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations, Recommanded Product: Methyl decanoate, the main research area is alc ester aldehyde acetal bilberry wine Saccharomyces; Bilberry wine; Non-Saccharomyces yeast; Saccharomyces cerevisiae; Schizosaccharomyces pombe; Torulaspora delbrueckii; volatile composition.

Bilberry (Vaccinium myrtillus L.) juice was fermented with Torulaspora delbrueckii (TD291 and TD70526) and Schizosaccharomyces pombe (SP3796 and SP70572) in pure fermentation as well as in sequential and simultaneous inoculations with Saccharomyces cerevisiae 1116 (SC1116). Altogether, 56 volatile compounds were identified and semi-quantified with HS-SPME-GC/MS in bilberry products. Yeast fermentation prominently enhanced the aroma complexity of bilberry with a sharp increase in alcs., esters, aldehydes, and acetals. Compared to S. cerevisiae, T. delbrueckii produced less ethanol but more fusel alcs. that potentially enhance “”alc.”” and “”nail polish”” odors in TD70526 and less “”fruity”” esters in TD291. SP70572 resulted in high productions of undesirable compounds of acetoin and acetaldehyde but a low content of higher alcs. and esters, SP3796 produced a high content of fatty acid Et esters and acetoin. In comparison with monoculture of non-Saccharomyces yeast, sequential and simultaneous cultures of S. pombe and S. cerevisiae significantly decreased the content of acetoin while increased the relative level of esters; sequential cultures of T. delbrueckii and S. cerevisiae remarkably increased the concentration of acetaldehyde; simultaneous inoculations of S. cerevisiae with TD70526 and TD291 significantly decreased the content of fusel alcs. and increased the content of esters, resp. The findings suggested that non-Saccharomyces yeasts possess the potential to affect and modulate the aromatic profile of fermented bilberry products. Sequential and simultaneous inoculations with S. pombe strains and S. cerevisiae as well as simultaneous fermentation using T. delbrueckii strains and S. cerevisiae are optimal strategies to pos. influence the aroma profile of bilberry wines.

Food Microbiology published new progress about Acetals 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

Piombino, Paola published the artcileOrthonasal vs. retronasal: Studying how volatiles’ hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions, Name: Methyl decanoate, the main research area is wine orthonasal retronasal olfaction odorant hydrophobicity; Hydrophobicity; Residual sugars; Retronasal Aroma Simulator; Saliva; Volatiles; Wine.

In this study a Retronasal Aroma Simulator was employed to compare the release of volatiles from two different white wine matrixes (TW: table, SW: sweet) with and without the addition of human or artificial saliva to simulate retronasal and orthonasal conditions, resp. The headspace volatiles were isolated by Solid Phase Microextraction under dynamic conditions and identified and quantified by Gas-Chromatog. analyses. Compared to the orthonasal, the retronasal conditions modified the release of odorants from both wines and the observed trends cannot be ascribed only to dilution consequent to saliva addition The relative amounts of volatiles belonging to different chem. classes were modified in the presence of saliva with possible sensory implications concerning some fruity (esters), oxidative (furans) and varietal (linalool, vitispirane) odorants. Regression analyses show that the impact of saliva depends on the volatile (concentration and hydrophobicity) and the non-volatile (residual sugars) composition of the wine. The highly significant linear models (TW: R2 = 0.988; SW: R2 = 0.993) indicate that the release of volatiles is logP octanol/water dependent in both the wines but the slopes change with matrix composition This suggest that in the presence of human saliva the release of odorants with similar hydrophobicity vary as a linear function of their initial headspace concentration above the wine and is modulated by the composition of the wine matrix. Differences between artificial and human saliva confirmed that the retronasal release of wine odorants is affected by the whole salivary composition and suggest that salivary components different from mucin and α-amylase are involved in the retention of the most hydrophobic volatiles as well as in the metabolization of some aromas.

Food Research International published new progress about Acetals 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, Name: Methyl decanoate.

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

Wen, Yun-Qi published the artcileRecombination of oxidized samples of DHA and purified sunflower oil reproduces the odor profile of impaired algae oil from Schizochytrium sp. and reveals the odor contribution of fatty acids other than DHA, HPLC of Formula: 110-42-9, the main research area is Schizochytrium docosahexaenoic acid sunflower oil odor fatty acids.

Algae oil from Schizochytrium sp. is one of the major natural sources of ω-3 polyunsaturated fatty acids (PUFAs), but its applications in foods are limited because of its unpleasant odor. The complex composition of algae oil originates an odor profile that differs from that of its major PUFA, i.e. docosahexaenoic acid (DHA). The aim of this work was to explore the specific role of DHA oxidation in the odor profile of algae oil. According to the fatty acid composition and odor characteristics, oxidized sunflower oil was selected and combined with oxidized DHA to simulate the odor profile of algae oil. The recombination oil showed similar odor characteristics to the algae oil sample indicating that DHA oxidation was key in the formation of the unpleasant odor in algae oil and that oxidation of fatty acids other than DHA also made a contribution. The constructed off-flavor of algae oil was a consequence of a synthetic effect between odorants from oxidized DHA and oxidized oleic, linoleic and linolenic acid. This study provided a reference for the source research of volatile substances producing fishy odor in algae oil.

LWT–Food Science and Technology published new progress about Algae oil Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, HPLC of Formula: 110-42-9.

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

Ubeda, Cristina published the artcileChemical, physical, and sensory effects of the use of bentonite at different stages of the production of traditional sparkling wines, Quality Control of 110-42-9, the main research area is bentonite sparkling wine physicochem properties sensory analysis; bentonite; foam properties; sensory analysis; sparkling wines; volatile compounds.

The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important mols. are lost in this process. The moment of the addition of bentonite is a key factor. Volatile profile (SPME-GC-MS), foam characteristics (Mosalux method), and sensory analyses were performed to study the effect of the distribution of the dosage of bentonite for stabilization of the wine among the addition on the base wine before the tirage (50%, 75%, and 100% bentonite dosage) and during the tirage (addition of the remaining dosage for each case). Results showed that the addition of 50% of the bentonite to the base wine (before the tirage) resulted in sparkling wines with the lowest quantity of volatile compounds, mainly esters and norisoprenoids. No significant differences were found among the sparkling wines after 9 mo of aging in relation to foam properties measured by Mosalux, although higher foamability and crown’s persistence were perceived in the sparkling wines with the addition of 75% and 100% of the bentonite dosage in sensory trials. The results of this study suggested that the amount of bentonite added as a fining agent in the tirage had greater effects than during the addition of this agent in the base wine.

Foods published new progress about Bentonite Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Quality Control of 110-42-9.

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

Philipp, Christian published the artcileInoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines, SDS of cas: 110-42-9, the main research area is Saccharomyces cerevisiae yeast grape must inoculation wine diversity.

Anecdotal evidence suggests that spontaneous alc. fermentation of grape juice is becoming a more popular option in global wine production Wines produced from the same grape juice by inoculation or spontaneous fermentation usually present distinct chem. and sensorial profiles. Inoculation has been associated with more similar end-products, a loss of typicity, and lower aroma complexity, and it has been suggested that this may be linked to suppression of the local or regional wine microbial ecosystems responsible for spontaneous fermentations However, whether inoculated fermentations of different juices from different regions really end up with a narrower, less diverse chem. profile than those of spontaneously fermented juices has never been properly investigated. To address this question, we used grape juice from three different varieties, Gruuner Veltliner (white), Zweigelt (red), and Pinot noir (red), originating from different regions in Austria to compare spontaneous and single active dry yeast strains inoculated fermentations of the same grape samples. The chem. anal. covered primary metabolites such as glycerol, ethanol and organic acids, and volatile secondary metabolites, including more than 40 major and minor esters, as well as higher alcs. and volatile fatty acids, allowing an in depth statistical evaluation of differences between fermentation strategies. The fungal (mainly yeast) communities throughout fermentations were monitored using automated ribosomal intergenic spacer anal. The data provide evidence that inoculation with single active dry yeast strains limits the diversity of the chem. fingerprints. The fungal community profiles clearly show that inoculation had an effect on fermentation dynamics and resulted in chem. less diverse wines.

PLoS One published new progress about Alcohols 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, SDS of cas: 110-42-9.

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

Furdikova, Katarina published the artcileComparison of different categories of Slovak Tokaj wines in terms of profiles of volatile organic compounds, Name: Methyl decanoate, the main research area is volatile organic compound furanoid Tokaj wine; Tokaj; comprehensive gas chromatography; high-resolution mass spectrometry; winemaking technologies.

The present work deals with the characterization of volatile organic compounds in wines from the Slovak Tokaj wine region. Studied wine samples were divided into 3 groups-varietal wines from registered Tokaj vine varieties, film wines Tokajske samorodne dry, and naturally sweet botrytized wines Tokaj selections. The VOCs from wines were extracted using optimized solid phase microextraction and analyzed by comprehensive two-dimensional gas chromatog. coupled to high-resolution time-of-flight mass spectrometry (HRTOF-MS). In total, 176 VOCs were identified in all 46 studied samples. It was found that the total number of VOCs in varietal wines was generally higher than in botrytized wines. All three studied categories showed characteristic VOC profiles with significant differences. Varietal wines were characterized by higher concentrations of esters and terpenoids originating from grapes. The presence of γ-octalactone, (E)-6-methylhept-2-en-4-one, and lack of benzaldehyde were typical for Tokajske samorodne dry. Tokaj selections expressed the highest concentration of di-Et malate, benzaldehyde, and furfurals. Several interesting trends were also observed The concentration of fermentation products was highest in varietal wines, while long-term matured Tokaj special wines were typified by the presence of compounds related to noble-rotten raisins (2-phenylacetaldehyde, Et 2-phenylacetate, and 2-phenylethanol), wood (cis-whisky lactone), and aging (1,1,6-trimethyl-2H-naphthalene, furfural, and 5-methylfurfural).

Molecules published new progress about Alcohols 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, Name: Methyl decanoate.

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