Category: 110-42-9

Dalcin, Mateus S. published the artcilePotential Action Mechanism and Inhibition Efficacy of Morinda citrifolia Essential Oil and Octanoic Acid against Stagonosporopsis cucurbitacearum Infestations, Recommanded Product: Methyl decanoate, the main research area is octanoic acid morinda citrifolia essential oil stagonosporopsis cucurbitacearum infestation; gummy stem blight; molecular docking; plant-based biorational fungicides; tyrosine–tRNA ligase.

The use of plant-based products has been shown to efficiently inhibit fungi-mediated diseases in agricultural crops. Here, we extracted and evaluated the composition of noni, Morinda citrifolia L., essential oil and assessed its activities against Stagonosporopsis cucurbitacearum in Cucumis melo L. Using in silico mol. approaches, potential interactions between the essential oil major components and S. cucurbitacearum tyrosine-tRNA ligase were predicted. Finally, we also measured the potential interference of plant physiol. (the stomatal conductance and net photosynthesis) mediated by the application of the M. citrifolia essential oil. Chromatog. anal. revealed that octanoic acid (75.8%), hexanoic acid (12.8%), and iso-Bu pent-4-enyl carbonate (3.1%) were the major essential oil compounds Octanoic acid and noni essential oil, when used as preventive measures, reduce fungal mycelial growth at a concentration of 5 mg/mL without causing significant damage to the treated leaves, which reinforces their efficacies as preventive tools against S. cucurbitacearum. Mol. docking analyses predicted very stable interactions between the major essential oil constituents and S. cucurbitacearum tyrosine-tRNA ligase, suggesting the interference of these plant-based mols. upon enzyme activation. Octanoic acid and M. citrifolia essential oil at concentrations of 20 mg/mL decreased the stomatal conductance and net photosynthesis rate of melon plants, resulting in robust phytotoxicity. Collectively, our findings indicated that despite the phytotoxicity risks at higher concentrations, M. citrifolia essential oil and octanoic acid, have potential as alternative tools for the integrative management of S. cucurbitacearum.

Molecules published new progress about Amino acids 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

Munoz-Redondo, Jose Manuel published the artcileImpact of Sequential Inoculation with the Non-Saccharomyces T. delbrueckii and M. pulcherrima Combined with Saccharomyces cerevisiae Strains on Chemicals and Sensory Profile of Rosé Wines, Application of Methyl decanoate, the main research area is Saccharomyces Torulaspora Metschnikowia sensory volatile rose wine; data fusion; esters; multivariate analysis; non-Saccharomyces; rosé wines; sensory; sequential inoculation; yeasts.

Controlled inoculations of non-Saccharomyces yeasts are becoming increasingly used to produce high-quality wines due to their enol. potential. In this study, we evaluated the impact of sequential inoculation with the com. non-Saccharomyces yeasts (Torulaspora delbrueckii and Metschnikowia pulcherrima) in combination with Saccharomyces cerevisiae on the chem. and sensory profile of rosé wines. Sequential inoculation with T. delbrueckii produced wines with an overall reduction in esters, mainly explained by the lower concentrations of Et esters of medium-chain fatty acids and isoamyl acetate. The lower ester concentrations of these wines were related to a reduction in fruity descriptors. An increase was observed, however, in other minor esters such as cinnamates and Et esters of branched acids. Zinc, Et isobutyrate, and Et dihydrocinnamate were selected as potential markers for this fermentation strategy. Sequential inoculation with M. pulcherrima resulted in rosé wines with an enhanced ester profile, reduced acetaldehyde, and increased anthocyans and tannins. Compared to the control wines fermented with S. cerevisiae, the changes observed in these wines were far subtler, especially for the volatile profile, sensory characteristics, and color parameters, with iso-Bu hexanoate and isoamyl butyrate being selected as potential markers.

Journal of Agricultural and Food Chemistry published new progress about Anthocyanins 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, Application of Methyl decanoate.

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

Kinjuit, Henzilenah published the artcileFormulation and evaluation of hair shampoo containing tea tree (Melaleuca alternifolia) oil and virgin coconut (Cocos nucifera) oil, HPLC of Formula: 110-42-9, the main research area is tea tree virgin coconut oil hair shampoo formulation.

Tea Tree oil (TTO) contains beneficial properties such as antibacterial, antimicrobial, antiviral and anti-fungal. Whereas, the medium chain fatty acids in Virgin Coconut oil (VCO) able to protect hair follicles from heat, restoring hair’s moisture and other damage. This paper describes the phys. properties of seven hair shampoo formulations containing differing amount of TTO and VCO. The essential oils (TTO) applied in these formulations were extracted from fresh tea trees using steam distillation method and the VCO was produced from fermentation of fresh mature kernel coconut. Gas Chromatog.-Mass Spectrometry (GC-MS) anal. was conducted to determine the essential oil components of TTO and fatty acid composition of VCO. The shampoo formulations were subjected to evaluation of several parameters namely organoleptic, pH, viscosity, total solid content, foam stability, and dirt dispersion. The results show that the TTO was composed of terpene hydrocarbons with terpinene-4-ol as the major component; meanwhile lauric acid is major component of VCO. All the shampoo formulations were acid-balanced with pH range between 6.23 – 6.43; total solid contents were between 29.92 – 35.61%; stable foaming with the same foam volume for 4 min and no dirt was observed Rheol. test showed formulation with 6% TTO (0% VCO) has pseudo-plastic behavior and relatively lower total solid content which are desirable attributes in hair shampoo. Overall, TTO- and VCO-containing shampoo formulations showed ideal physicochem. properties for hair cleansing and treatments.

Journal of Physics: Conference Series published new progress about Coconut oil 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

Lokeshkumar, Venugopal published the artcileNutritive evaluations of laboratory-reared edible field cricket Coiblemmus compactus Chopard, 1928 (Orthoptera: Gryllidae), for utilising them as an alternate protein source, Computed Properties of 110-42-9, the main research area is Coiblemmus protein nutrition amino fatty acids carbohydrates potassium.

The increasing world population has made researchers to explore and validate alternate food sources for the future; in that regard, due to the attractive nutritive profile, edible insects ensure the food and feed security in some developing countries. Crickets are orthopteran edible insects widely eaten around the world not as an emergency food but as a delicacy. This present study aims to stabilize a mass rearing technique of field cricket Coiblemmus compactus using cost-effective rearing medium and feed materials. The reared adult crickets were processed and analyzed for its proximate, mineral, amino acid, fatty acid and energy contents. The cost-effective rearing methods were standardised for the cricket species, and the obtained nutritive values were comparatively higher than other edible meat sources. The cricket Coiblemmus compactus had 50.2 ± 0.37, 26.50 ± 0.80, 8.20 ± 1.61, 5.50 ± 0.48, 10.93 ± 0.19 and 5.40 ± 0.16 g/100 g of crude protein, crude fat, carbohydrate, crude fiber, moisture and ash contents, resp. The cricket also possessed higher amounts of potassium (897.83 ± 1.55 mg/100 g) and phosphorous elements (604.66 ± 4.11 mg/100 g) with 458.30 ± 0.29 kcal/100 g of energy content. The chromatog. studies showed the abundance of amino acid and fatty acid contents in the reared edible cricket. The attractive and high-protein nutritive profile of edible cricket Coiblemmus compcatus makes itself an alternate food and feed material to elevate food crisis in developing countries.

Journal of Basic & Applied Zoology published new progress about Amino acids 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

Boettcher, C. published the artcilePost-veraison restriction of phloem import into Riesling (Vitis vinifera L.) berries induces transient and stable changes to fermentation-derived and varietal wine volatiles, Quality Control of 110-42-9, the main research area is Vitis phloem import wine volatile fermentation.

Background and Aims : The climate-change driven uncoupling of grape (Vitis vinifera L.) berry ‘sugar-ripeness’ and ‘flavor-ripeness’ necessitates an improved understanding of the sugar/flavor nexus. Methods and Results : Anal. of grape metabolites and wine volatiles derived from Riesling berries of peduncle-girdled and Control bunches over the course of 30 days provided time-dependent insights into changes to grape and wine composition associated with phloem import. Girdling resulted in stable berry mass and concentration of sugar and cytokinin and in reduced concentration of amino acids. Such changes to grape composition correlated with a lasting increase in wine monoterpenoids and a transient reduction in fermentation-derived wine volatiles. Conclusions : Oxidative stress and restricted amino acid import, not sugar accumulation, were identified as possible elicitors for the increased accumulation of varietal wine aroma compounds in Riesling. Significance of the Study : The concentration and composition of berry amino acids and cytokinin concentration in grapes during the later stages of rapid sugar accumulation may represent potential targets for vineyard management strategies and grapevine breeding to counter climate-change driven modifications to the wine volatile profile of aromatic cultivars.

Australian Journal of Grape and Wine Research published new progress about Amino acids 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

Kong, Cai-Lin published the artcileFlavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae, COA of Formula: C11H22O2, the main research area is Pichia Saccharomyces Vitis dry red wine flavor mixed fermentation.

Mixed fermentation of Pichia fermentans and Saccharomyces cerevisiae was designed to circumvent the problem of weak aroma in Chinese spine grape wines. Spine grape, “”Xiang Pearl””, was used for wine production by red wine-making processes. Physicochem. indexes were measured using titratable and spectroscopic methodologies. Volatiles were quantified by SPME-GC-MS, and aroma attributes were analyzed by trained panelists. Results showed mixed fermentation benefited color properties by improving total anthocyanin, polymeric anthocyanin, and total tannin contents. The content of varietal compounds, except those of thiols, were reduced, whereas fermentative compounds contents, especially those of higher alcs., esters, and phenylethyls, were increased by mixed fermentation Sensory anal. showed mixed fermentation enhanced fruity and floral traits in wine; this was confirmed by math. regression showing elevated levels of fermentative volatiles dominated the contribution to pleasant aroma, whereas reduced content of varietal compounds, with the exception of thiols, correlated neg. with favorable characteristics.

LWT–Food Science and Technology published new progress about Anthocyanins 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, COA of Formula: C11H22O2.

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

Pott, Delphine M. published the artcileMetabolic reconfiguration of strawberry physiology in response to postharvest practices, Category: esters-buliding-blocks, the main research area is strawberry metabolic reconfiguration postharvest; Metabolites; Postharvest; Quality; Strawberry.

The strawberry fruit is perishable due to its high water content and soft texture, yet exhibits pleasant organoleptic and nutritional profile. Here we conducted a metabolomics-driven anal. followed by linear modeling to dissect the mol. processes in strawberry postharvest. Fruits from five cultivars were harvested and refrigerated during a ten-day period under three different atmospheres: ambient, CO2-enriched and O3-enriched. These analyses revealed that metabolites involved in, (i) organoleptic and nutritional properties; (ii) stress tolerance displayed duration and postharvest treatment-dependent levels. Ozone-enriched atm. appears to counteract postharvest neg. effects, with fruits exhibiting lower levels of fermentative metabolites when compared to fruits kept in an ambient atm. Furthermore, metabolic reconfiguration towards the synthesis of protective metabolites of those fruits can possibly confer enhanced tolerance to postharvest abiotic stresses. Finally, results from the linear modeling identified metabolites which could be used as biomarkers to assess strawberry quality during its postharvest shelf life.

Food Chemistry published new progress about Ellagitannins 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, Category: esters-buliding-blocks.

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

Abdulagatov, Ilmutdin M. published the artcileSimultaneously measurements of vapor-pressure, saturated liquid density, single-phase PVT properties, and thermal -pressure coefficient of methyl decanoate at high- temperatures and high-pressures, Safety of Methyl decanoate, the main research area is methyl decanoate saturated liquid density single phase PVT property.

The vapor-pressure (PS), saturated liquid d. (ρS), single-phase (PVT) properties, and thermal-pressure coefficient, γV = (∂P/∂T)V, of one of the biofuel components (Me decanoate) have been measured in the present work. The measurements were made over a temperature range from (292 to 464) K and at pressures up to 21 MPa. The measurements were performed using a high-temperature, high-pressure, nearly constant-volume adiabatic piezo-calorimeter along 16 liquid and vapor isochores between (152 and 834) kg·m – 3. Most measurements were focused in the immediate vicinity of the liquid-gas coexistence curve (single- and two-phase regions) to accurately determine the phase transition properties (PS,ρS, TS,γVS). Temperatures at the liquid-gas phase transition curve, TS(ρ), for each measured d. (isochore) were determined using the isochoric P-T break- point and abrupt behavior of the thermal-pressure coefficient techniques, γV – T curve behavior. The expanded uncertainty of the pressure (P), d. (ρ), and thermal -pressure coefficient (γV) measurements at the 95% confidence level with a coverage factor of k = 2 is estimated to be (0.05 to 0.50)% (depending on pressure range), 0.16%, and (0.12 to 1.5)% (depending on temperature and pressure), resp. The measured pressures and temperature derivatives,(∂P/∂T)V, have been used to calculate internal pressure (or energy-volume coefficient), enthalpy and entropy of vaporization, and heat capacity changes.

Fluid Phase Equilibria published new progress about Animal fats Role: PEP (Physical, Engineering or Chemical Process), PROC (Process). 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

Kona, Rajesh published the artcileLutein and β-carotene biosynthesis in Scenedesmus sp. SVMIICT1 through differential light intensities, Quality Control of 110-42-9, the main research area is Scenedesmus lutein beta carotene light intensity; Biosynthesis Pathway; GC/MS; LC/MS; Lipids; OJIP curve.

The study evaluated the biosynthesis of lutein and β-carotene by Scenedesmus sp. SVMIICT1 under five different light intensities (50, 250, 500, 750 and 1000 μE/m2/s). Liquid chromatog./mass spectrometry (LC/MS) was used to determine relative quantities of lutein and β-carotene. Relatively, high lutein content of 1.43 ± 0.04 and 0.70 ± 0.02 mg/g was found with 50 and 500 μE/m2/s conditions resp. β-Carotene content was quantified as 0.15 ± 0.01, 0.1 ± 0.01 and 0.12 ± 0.02 mg/g with 50, 250 and 500 μE/m2/s conditions resp. The light intensities altered photosystem II and photosystem I. At 50 μE intensity, high chlorophyll content and high photosystem II quantum efficiency (FV/FM) was observed Low FV/FM ratio of around 0.3 was detected in high light intensities (750 μE and 1000 μE) due to photoinhibition. Lipid fraction increased with increasing light intensity and the fatty acid profiles were similar in all five conditions.

Bioresource Technology published new progress about Carbohydrates 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

Vivian Goh, Rui Min published the artcileComparative analysis of pomelo volatiles using headspace-solid phase micro-extraction and solvent assisted flavour evaporation, Product Details of C11H22O2, the main research area is Citrus volatile compound headspace solid phase microextraction SAFE.

In this work, headspace solid-phase microextraction (HS-SPME) was applied for a comparative study of the volatile profiles of flower, leaf, peel and juice from Malaysia pomelo. Different volatile profiles were observed in these different plant parts based on the anal. results obtained from HS-SPME analyzed by gas chromatog.-mass spectrometry coupled with a flame ionisation detector (GC-MS/FID). Pomelo peel contained the greatest abundance of volatiles, followed by the leaf, flower and juice. Moreover, the temperature parameters for solvent assisted flavor evaporation (SAFE) were systematically optimized using pomelo juice. The optimized water bath temperature was 20 ± 0.5 °C and condenser temperature was 20 ± 0.1 °C. In general, separation of pomelos by country was observed by principal component anal. (PCA). From the PCA loadings plot, compounds such as citronellol and α-terpineol were identified as contributors to separation in HS-SPME peel and juice resp., while nootkatone was identified in SAFE extracts Finally, the sugar and organic acid content of the pomelos were measured by high performance liquid chromatog. (HPLC).

LWT–Food Science and Technology published new progress about Carbohydrates 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