Category: 110-42-9

Camara, Jose S. published the artcileExploring the potential of wine industry by-products as source of additives to improve the quality of aquafeed, Safety of Methyl decanoate, the main research area is wine aquafeed quality additive byproduct.

The recent growing concern driven by consumer interest in the safety and quality of seafood, has boosted the search for healthy and functional aquafeeds. The current study represents the first approach to assess the potential of volatile composition of the wine industry by products (e.g., grape pomace, grape stems, lees), as additives for improving the quality of fish feeds in terms of organoleptic characteristics (e.g., aroma and flavor) and health benefits. Headspace solid-phase microextraction followed by gas chromatog.-mass spectrometry (HS-SPME/GC-MS) was used to establish the volatile profile of wine industry byproducts. A total of 153 volatile organic compounds (VOCs), which belong to different chem. families, comprising 36 esters, 31 carbonyl compound, 20 alcs., 18 terpenoids, 17 acids, 11 furanic compounds, four volatile phenols, two lactones, and 14 miscellaneous, were identified. Esters and terpenoids showed a pos. contribution to the aquafeeds aroma with fruity, sweet, green, fresh, and berry notes, whereas some acids (e.g., hexanoic acid) and terpenoids (e.g., limonene) could be used as antimicrobial, antioxidant and antiproliferative agents. Our findings confirmed the potential of wine industry byproducts as a rich source of essential compounds to enhance the quality of aquafeeds towards the valorization of winery waste based on the concept of circular economy. Further investigation on the extraction, isolation and purification of VOCs from a natural bio-source will guarantee the safety of the aquafeed and compliance with the requirements of the animal feed industry.

Microchemical Journal 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, Safety of Methyl decanoate.

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

Davies, C. published the artcileTiming of auxin treatment affects grape berry growth, ripening timing and the synchronicity of sugar accumulation, Formula: C11H22O2, the main research area is grape berry growth ripening sugar synchronicity auxin treatment.

Climate change has resulted in earlier berry development and compressed harvests creating problems with harvesting and winery logistics and causing undesired modifications to grape and wine composition, such as elevated concentration of berry sugar and wine alc. Auxin treatment of grapevine bunches prior to veraison can counteract these adverse changes by delaying berry maturation. The most efficacious timing of 1-naphthaleneacetic acid (NAA) application along with the effects of application timing on berry growth, and berry and wine composition are yet to be identified. Cabernet Sauvignon bunches were treated with 50 mg/L NAA at three different times prior to, and at, veraison. The nearer to veraison the NAA application the longer the delay in harvest. Compared with the Control the NAA treatment reduced berry shrivel and increased the synchronicity of berry populations in terms of the accumulation of TSS with only minor effects on berry composition and wine volatile compounds Auxin treatment delayed ripening, reduced berry shrivel and increased ripening synchronicity with little effect on berry and wine composition Auxin treatment of grape bunches could be used to manage problems caused by climate change, including, compressed harvests and ripening under hotter conditions, in a targeted manner in existing vineyards.

Australian Journal of Grape and Wine Research 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, Formula: C11H22O2.

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

Castellani, Federica published the artcileLipolytic volatile compounds in dairy products derived from cows fed with dried olive pomace, Product Details of C11H22O2, the main research area is milk dried olive pomace lipolytic volatile compound dairy product.

The study was aimed at evaluating the effects of dietary supplementation with dried olive pomace in dairy cows on the development of lipolytic volatile compounds in raw milk and cheese. Twenty dairy cows, homogeneous for milk yield, parity and days in milk, were randomly assigned to a basal diet (CON) and a conventional diet integrated with dried olive pomace (DOP) as 10% of dry matter. After 60 days of treatment, raw bulk milk of CON and DOP groups was sampled and used to produce cheese that was sampled at 1, 7 and 30 days of ripening. Volatile compounds were analyzed by the SPME-GC/MS technique. Dietary treatment influenced C6, C8, C10 and C12 free fatty acids, the short-chain Et and Me esters, many of ketones and γ- and δ-lactones in raw milk. Cheese showed main differences between groups after 7 days of aging. Levels of Me decanoate and Et esters of even fatty acids from C4 to C14, as well as 2-heptanone, 6-dodecen-γ-lactone, octanal and some C9 secondary lipolytic catabolites such as 8-nonen-2-one, 2-nonanone and 2-nonenal were higher in DOP cheese. The γ-dodecalactone, δ-octalactone, 2-octenal and 1-hexanol were higher in the exptl. cheese at 30 days of ripening. DOP dietary integration in feeding operations of dairy cows may modify the evolution of volatile compounds derived from lipolysis in milk and cheese toward moldy and peach notes. A sensory evaluation of these changes will be necessary to understand the consumer acceptability that represents an important feedback to drive dairy industry choices.

European Food Research and Technology 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, Product Details of C11H22O2.

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

Del Barrio-Galan, Ruben published the artcileEvaluation of yeast derivative products developed as an alternative to lees: the effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines, Computed Properties of 110-42-9, the main research area is Saccharomyces yeast red wine polysaccharide phenolic volatile content astringency; astringency; phenolic compounds; polysaccharides; red wine colour; volatile compounds; yeast derivatives.

Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technol. and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative products on the phys. and chem. properties and astringency of red wines during two consecutive harvests. A com. and two exptl. new yeast derivatives were applied at a medium-high dosage (30 g/hL). The addition of different yeast derivatives in red wine increased the concentration of different polysaccharide fractions and, therefore, the total polysaccharide content, producing a decrease in the duration of the wine astringency perception over time. The use of yeast derivatives could produce an adsorption/clarification and/or protective effect on the phenolic compounds However, it did not produce an important modification of the color parameters. An intensification or a lower decrease of the most volatile compound groups was produced, but it depended on the YDs and yeast strain used in fermentation and post-fermentation processes.

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, Computed Properties of 110-42-9.

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

Chen, Zhipeng published the artcileA comparative study of volatile flavor components in four types of zaoyu using comprehensive two-dimensional gas chromatography in combination with time-of-flight mass spectrometry, Recommanded Product: Methyl decanoate, the main research area is volatile flavor component zaoyu product gas chromatog.

Volatiles of four zaoyu (Chinese traditional fermented fish) products prepared from different species of marine fish were analyzed by headspace solid-phase micro-extraction (HS-SPME) and comprehensive two-dimensional gas chromatog. in combination with time-of-flight mass spectrometry (GC × GC/TOFMS). First, a 50/30Μ m DVB/CAR/PDMS was used and the influence of several parameters on the efficiency of HS-SPME such as extraction temperature, time, salting-out effect, and stirring were optimized, odor activity values (OAVs) of volatile compounds were computed based on the threshold values of aroma constituents; the characteristic volatiles and their odor characteristics of the four zaoyu were investigated. The results demonstrated that the most effective extraction of the analytes was obtained with a 40 min extraction at 50°C with the addition of 20% NaCl and stirring at 300 r/min. Under these conditions, a total of 288 volatile components were tentatively identified based on mass spectra and comparison of linear retention indexes in the four zaoyu products. Authenticated compounds included aldehydes, esters, alcs., ketones, furans, lactones, nitrogen compounds, sulfur compounds, terpenes, phenols, etc. Among the identified types of volatile compounds, the number of esters is the largest, whereas the content of aldehydes is the highest. The results of OAVs comparisons proved that both aldehydes and esters provided the most significant contribution to the aromas of zaoyu, and each zaoyu product had its own unique active flavor components. Moreover, the OAVs of active flavor compounds common to the four examined zaoyu varied significantly. Our results substantiated that GC × GC/TOFMS could provide a robust tech. means to understand the flavor characteristics of zaoyu and allow us to better evaluate and improve the flavor quality of the products with complex food matrix like zaoyu. The method present in this research is suitable to characterize the volatile constituents of aquatic products, and could also be used for component characterization of similar complex samples such as fermented fish and foods. Understanding the key aroma compounds of fermented fish and its formation mechanism could provide a guide of process optimization and flavor regulation, contributing to further studies related to volatile compounds in the field of food flavor anal.

Journal of Food Processing and Preservation 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, Recommanded Product: Methyl decanoate.

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

Muelbert, Mariana published the artcileOdor-active volatile compounds in preterm breastmilk, Recommanded Product: Methyl decanoate, the main research area is odor active pentanal octanal hexanal ethanol preterm breast milk.

Volatile compounds in breast milk (BM) likely influence flavor learning and, through the cephalic phase response, metabolism, and digestion. Little is known about the volatile compounds present in preterm BM. We investigated whether maternal or infant characteristics are associated with the profile of volatile compounds in preterm BM. Using solid-phase microextraction coupled with gas chromatog./mass spectrometry, we analyzed volatile compounds in 400 BM samples collected from 170 mothers of preterm infants. Forty volatile compounds were detected, mostly fatty acids and their esters (FA and FAe), volatile organic compounds (VOCs), aldehydes, terpenoids, alcs., and ketones. The relative concentration of most FA and FAe increased with advancing lactation and were lower in BM of most socially deprived mothers and those with gestational diabetes (p < 0.05), but medium-chain FAs were higher in colostrum compared to transitional BM (p < 0.001). Infant sex, gestational age, and size at birth were not associated with the profile of volatile compounds in preterm BM. Sensory-active volatile FA and FAe are the major contributors to the smell of preterm BM. The associations between lactation stage, maternal characteristics, and volatile compounds, and whether differences in volatile compounds may affect feeding behavior or metabolism, requires further research. Sensory-active volatile FAs are major contributors to the smell of preterm BM and are influenced by the lactation stage and maternal characteristics. Longitudinal anal. of volatile compounds in preterm BM found that FAs increased with advancing lactation. Colostrum had a higher concentration of medium-chain FAs compared to transitional BM and the concentration of these is associated with socioeconomic status, gestational diabetes, and ethnicity. Pediatric Research 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, Recommanded Product: Methyl decanoate.

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

Demirci, Sumeyye published the artcileVolatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening, Application In Synthesis of 110-42-9, the main research area is skinbag Tulum cheeses ripening volatile sensory evaluation Turkey.

Skinbag Tulum cheeses produced by traditional methods in the Karaman region of Turkey were selected as research material. The volatile fraction was determined during 180 days of ripening by SPME-GC-MS technique. In the meantime, sensory evaluation was performed on the 90th and 180th days of the ripening. According to the results of volatile component anal., 12 carboxylic acids, 9 alcs., 16 esters, 10 ketones, 2 aldehydes, 4 terpenes, and 3 hydrocarbons were detected. Among them, the dominant groups were carboxylic acid, esters, ketone, and alcs., resp. Octanoic and hexanoic acids have been found to be the most typical carboxylic acids in Tulum cheeses. The predominant esters were Et acetate and Me decanoate. Some other notable volatile components were 2-butanone, isoamyl alc., and benzaldehyde. For all sensorial characteristics except odor, ripening time was statistically significant and the highest scores were obtained on the 90th day of the ripening.

European Food Research and Technology 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, Application In Synthesis of 110-42-9.

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

Ling, Mengqi published the artcileThe influence of polyphenol supplementation on ester formation during red wine alcoholic fermentation, HPLC of Formula: 110-42-9, the main research area is red wine alc fermentation polyphenol ester; Anthocyanin derivatives; Ester formation; Fermentation; Industrial scale; Phenolic matrix; Polyphenol supplementation; Winemaking.

Pre-fermentative polyphenol supplementation in industrial scales (100-hL) and simulated fermentation (350 mL clarified juice) were conducted. The results showed that in practical winemaking, adding QCE (quercetin, caffeic acid and ellagic acid) increased acetate concentrations in wines and extra grape seed tannins (T) enhanced the effect of QCE supplementation. In simulated fermentation with clarified juice, the synergy effect of QCE and T was evidenced that ester formation was only promoted through mixed QCET supplementation. Besides, QCE supplementation benefited the formation of 4-vinylcatechol adducted malvidin-3-O-(acetyl/coumaroyl)-glucoside and decreased other anthocyanin derivatives derived from pyruvic acid and acetaldehyde, leading more pyruvic acid and acetaldehyde left in yeast to enhance the metabolic fluxes of esters. Findings manifested the connection between the formation of esters and anthocyanin derivatives during red wine alc. fermentation, which would be influenced by the phenolic matrix. This work could provide a perspective in winemaking industry for modulating aroma profile via polyphenol supplementation.

Food Chemistry published new progress about Acetates 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

Azeem, Manal N. Abdel published the artcileIn vitro antioxidant, anticancer, anti-inflammatory, anti-diabetic and anti-Alzheimer potentials of innovative macroalgae bio-capped silver nanoparticles, Quality Control of 110-42-9, the main research area is silver nanoparticle delivery antioxidant anticancer antiinflammatory antidiabetic antialzheimer cancer; Biological activities; Enteromorpha flexuosa; Galaxaura elongate; Turbinaria ornata.

The antagonistic side effects of chem. medications led to the search for safe strategies such as biogenic agents. Correspondingly, this study aims to create biogenic, appropriate, auspicious and innovative therapeutic agents like Galaxaura elongata {GE}, Turbinaria ornata {TO} and Enteromorpha flexuosa {EF} macroalgae-based silver nanoparticles (Ag-NPs). The Ag+ reduction and the creation of Ag[GE]-NPs, Ag[TO]-NPs and Ag[EF]-NPs have been validated using UV-visible spectroscopy, Fourier transform IR spectroscopy (FTIR), scanning electron microscope (SEM) and ζ potential anal., and the chem. composition of macroalgae crude extracts was estimated through gas chromatog.-mass spectrometry (GC-MS). Further, macroalgae-based Ag-NPs were tested for their free radical scavenging activity DPPH, ABTS, anticancer activity in human liver carcinoma (HepG2) cell line, distinctive inflammation forms and elevated α-amylase. Results showed that the biosynthesized Ag-NPs have unique mech. and physicochem. characters attributed to their high relative surface area, nanosized dimensions and spherical shape. At dose of 200 μg/mL, the DPPH radical scavenging capacity was maximized with Ag[TO]-NPs (67.26%); however, Ag[EF]-NPs was the most potent as ABTs scavenger (97.74%). Addnl., Ag[GE]-NPs had the maximum proteinase inhibitory action with 59.78%. The 1000 μg/mL of Ag[GE]-NPs, Ag[TO]-NPs and Ag[EF]-NPs revealed significant inhibitions of cell growth of HepG2 resulting in cell viabilities 5.92%, 4.44% and 11.33%, resp. These findings suggest that macroalgae bio-capped Ag-NPs have magnificent biol. potentials for safe biomedical applications.

Environmental Science and Pollution Research published new progress about Albumins 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, Quality Control of 110-42-9.

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

Sherif, Arsia Tarnam Yakoob published the artcileIn vitro evaluation of purple inflorescence of Gomphrena globosa (L.) extracts for antiinflammatory activity and its GC/MS profile, Formula: C11H22O2, the main research area is Gomphrena globosa purple inflorescence extract antiinflammatory activity GC MS.

The complex biol. process that protects the body by triggering immune system for infection, injury or disease is called inflammation. When compared with acute inflammation, chronic inflammation lasts for weeks, months or years and cause tissue damage. Non-steroidal antiinflammatory drugs play an important role in reducing pain and inflammation by blocking arachidonic acid metabolism through cyclooxygenase enzyme and thereby reducing the production of prostaglandins. Due to severe side effects associated with non-steroidal anti-inflammatory drug, many researchers are focusing on plant secondary metabolite with no or less side effects. In Trinidad, Globe Amaranth is used to treat several ailments for scientific validation of the folklore claim of this plant the present study was conducted. Decoction and hydroalcoholic flower extracts (pink varieties) of G. globosa was evaluated for its anti-inflammatory activity. Albumin denaturation method, anti-proteinase action, HRBC membrane stabilization and protein denaturation methods were carried out. Aspirin and diclofenac sodium were used as standard drug. The results showed that decoction extract inhibited heat induced protein denaturation (p≤0.05), inhibited proteinase action and heat induced hemolysis of erythrocyte at 500μg/mL. Hypo tonicity induced hemolysis was also found to be significant with 68.42% of inhibition (p ≤0.05). The total phenol in decoction extract was 60mcg/mL and reducing power assay revealed significant antioxidant activity. The identification of bioactive compounds in hydroalcoholic extract was done using GC-MS. Earlier reports have showed that the compound 1, 2-benzenedicarboxylic acid, bis (2-ethylhexyl) ester possess antioxidant and anti-inflammatory activity. From the results, the decoction extract possess does dependent potent anti-inflammatory activity. This was plausibly due to phytoconstituents that acted individually or synergistically in exhibiting the potent activity.

Asian Journal of Biological and Life Sciences published new progress about Albumins 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, Formula: C11H22O2.

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