Category: 111-11-5

Kazlauskiene, Daiva published the artcileDetermination of fatty acid composition and antioxidant activity in vegetable oils, Product Details of C9H18O2, the main research area is linoleic fatty acid vegetable oil antioxidant activity.

Studies of the composition of vegetable oils are expedient in order to achieve quality product modeling. The goal of this research was to determine the composition of fatty acids using gas chromatog. (GC) and antioxidant activity using DPPH and ABTS spectrophotometric methods. Analyzed oils were castor seed, sunflower seed, sesame seed, fibrous hemp seed, black radish seed and olive oils. Different classes of fatty acids were determined: polyunsaturated, monounsaturated and saturated; omega-3, omega-6 and omega-9 acids and individual constituents. The study results showed that the dominant acids in all oils were oleic and linoleic fatty acids. The best ratio of omega-6 to omega-3 acids was found in fibrous hemp seed oil -3:1. All analyzed vegetable oils demonstrated a high antioxidant activity.

Chemija published new progress about Antioxidants. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Product Details of C9H18O2.

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

Ling, Meng-Qi published the artcileFlavor profile evolution of bottle aged rose and white wines sealed with different closures, Application of Methyl octanoate, the main research area is rose white wine bottle aging closure flavor evolution; bottle aging; closures; flavor profile; rosé wines; white wines.

Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chem. changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rose and dry white wines bottled with different closures were determined after 18 mo’ bottle aging. The results showed the main phenolic change trends of rose wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rose wines sealed with natural corks and white wines with screw caps. After 18 mo of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rose wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines.

Molecules published new progress about Autoxidation. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application of Methyl octanoate.

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

Li, Yinfeng published the artcileBiodiversity and Oenological Property Analysis of Non-Saccharomyces Yeasts Isolated from Korla Fragrant Pears (Pyrus sinkiangensis Yu), Product Details of C9H18O2, the main research area is biodiversity oenol Saccharomyces yeast Korla Fragrant Pear.

Oenol. yeasts play a critical role in the winemaking process. In this study, the biodiversity of the non-Saccharomyces yeast was analyzed and monitored using high-throughput sequencing and culture-dependent approaches. Oenol. and fermentation characteristics of these native yeasts were further investigated. A total of 241 fungus species and 5 species of culturable non-Saccharomyces yeasts were detected using high-throughput sequencing and culture-dependent approaches, resp. Five strains of aroma-producing yeasts (K4, K14, K19, K21, and K26) were isolated, and their growth characteristics, carbon source utilization, hydrogen sulfide production performance, and β-glucosidase activity were different. The oenol. condition tolerances of most strains were lower than that of com. S. cerevisiae X16. The co-inoculum of these strains and S. cerevisiae X16 regulated the volatile aroma characteristics of the fermented Korla fragrant pear (KFP) fruit wine, enriching and complicating the aroma flavor. Thus, the combined inoculation of these indigenous wine yeasts and S. cerevisiae has some application potential in the production of KFP wine.

Fermentation published new progress about Biodiversity. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Product Details of C9H18O2.

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

Rasulov, Suleiman M. published the artcileHigh-Temperature and High-Pressure PVT Measurements of the Binary n-Hexane + Methyl Octanoate Mixture near the Critical Point of the Pure Solvent (n-Hexane), Synthetic Route of 111-11-5, the main research area is PVT measurement phase transition hexane mixture methyl octanoate piezometry.

PρT and phase transition properties (PS,ρS,TS) of the dilute binary mixture of n-hexane + Me octanoate (at a concentration of 0.057 mol fraction of Me octanoate) have been studied using the constant-volume piezometer technique. The measurements were performed along 16 liquid, vapor, and near-critical isochores between 32.38 and 615.57 kg·m-3 over a temperature range from 291 to 633 K at pressures up to 16 MPa. Measurements were concentrated in the immediate vicinity of the critical point of pure n-hexane and liquid-gas phase transition points (bubble and dew point curve) in order to study the effect of critical fluctuations in pure n-hexane on the thermodn. properties of the dilute mixture and to closely observe the phase transition changes and precise measurements of the (PS,ρS,TS) and critical point (PC,ρC,TC) data. The measured critical property data for the mixture were used to study the isomorphic critical behavior of strongly (isothermal compressibility KTX and isobaric heat capacity CPX) and weakly (isochoric heat capacity CVX) singular properties along the critical isochore and the critical isotherm. The measured PρT data were also used to estimate the values of phys. meaning (theor. important) parameters, namely, characteristic reduced temperature and d. differences of the mixture Based on the measured critical property data, the value of the Krichevskii parameter Kkr has been estimated, which defines the structural (Nexc) and thermodn. properties of the dilute mixture near the critical point of the pure solvent (n-hexane).

Journal of Chemical & Engineering Data published new progress about Bubble point. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Synthetic Route of 111-11-5.

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

Alcantara, Emanuelle Mara de published the artcilePhysical and Physicochemical Modifications of Bacaba (Oenocarpus bacaba Mart) throughout Its Development, HPLC of Formula: 111-11-5, the main research area is Oenocarpus phys physicochem modification.

The present study aimed to carry out the chem. and phys. characterizations of bacaba (Oenocarpus bacaba Mart.) over 120 days of its development, aiming at a better understanding of the post-harvest behavior of the fruit, which may serve as a basis for the adoption of good cultivation, conservation, and processing practices. Important characteristics were observed throughout the development of the fruit, such as changes in color, pH, titratable acidity, soluble solids, proximal composition, α,α-diphenyl-β-picrylhydrazyl (DPPH) antioxidant activity, total phenolic compounds, vitamin C, and profile of volatile compounds, in addition to cell wall analyses. The visual changes observed with an emphasis on coloring, starting from light green in stage 1 to purple violet in stage 5, suggest its potential use as a morphol. marker of fruit development, especially in determining ripeness and ideal harvest. The contents of lipids, ashes, and polygalacturonase activity increased while the cellulose and cell wall protein contents, as well as the antioxidant activity due to the DPPH radical sequestration decreased during maturation. The results obtained sublimate the nutritional and functional potential of bacaba in natura. The volatile profile of bacaba consisted of 36.1% esters, 29.83% aldehydes, 13.1% ketones, 11.32% acids, and approx. 9.65% other compounds Based on the results obtained, bacaba should be harvested between stages 4 and 5 (96 and 120 days after anthesis) as they have adequate internal quality to be consumed in natura or processed in different ways.

ACS Food Science & Technology published new progress about Antioxidants. 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

Wang, Haoxin published the artcileEffects of processing on the phenolic contents, antioxidant activity and volatile profile of wheat bran tea, Computed Properties of 111-11-5, the main research area is wheat bran tea volatile profile antioxidant activity processing.

Summary : Wheat bran is a major milling byproduct with significant nutritional importance. This study investigated the influence of processing on the antioxidant activity and volatile profile of wheat bran tea. The processing protocol involved two different pretreatments: soaking and cellulase treatment, followed by steaming and roasting. The results indicated that total phenolic content and antioxidant activity were reduced post both pretreatments, but increased after steaming, and dramatically increased after roasting. The cellulase-roasted samples had significantly higher antioxidant activity compared to soak-roasted samples. A total of forty key volatile compounds were identified in the wheat bran tea. The total volatile compounds were significantly increased by both soaking and cellulase treatments and steaming, but reduced by roasting. Compared to soaking pretreatment, cellulase pretreated samples had significantly higher total volatile compounds at each processing step. This study offers a practical method in processing of wheat bran into novel grain tea products.

International Journal of Food Science and Technology published new progress about Antioxidants. 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

Odubanjo, Oluwatoyin Veronica published the artcileFatty acid composition and antioxidant effect of coconut oil in Drosophila melanogaster, Product Details of C9H18O2, the main research area is Drosophila coconut oil fatty acid composition antioxidant.

Abstract: Coconut oil (CO) has gained interest in western medicine due to its promising therapeutic approach in the treatment of Alzheimer’s disease as well as combating oxidative stress-induced neurodegeneration. Flies were raised on CO-supplemented diet for 5 days, and the locomotor performance and survival rate were examined afterwards. The antioxidant activity of CO extract was investigated in vitro; in vivo using Drosophila melanogaster and the CO fatty acid (FA) composition quantified using gas-chromatog. mass spectrometry (GC-MS). The survival rate and locomotor performance of the D. melanogaster reduced significantly at higher concentration of CO (1%)-supplemented diet. CO exhibits significant antioxidant ability by scavenging DPPH and ABTS radicals in a dose-dependent manner. Malondialdehyde (MDA) content was also significantly reduced in vitro in a dose-dependent manner. Likewise, groups II and III fed with supplemented 0.1% and 1% CO reduce MDA level significantly (p < 0.05) in AlCl3-induced flies. GC-MS quantification revealed eight FAs with myristoleic acid (C14:0) as the most abundant, followed by stearic acid (C18:0). The major fatty acids established in this study are not retained as fat in the body but used to generate energy. These observed results prove the antioxidant ability of phytochems. in CO. In conclusion, coconut oil is a good source of phenolic compounds and healthy FA that confers its therapeutic use. Comparative Clinical Pathology published new progress about Antioxidants. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Product Details of C9H18O2.

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

de Farias Marques, Antonia Dayane Jenyffer published the artcileOxidative stability of chicken burgers using organic coffee husk extract, Recommanded Product: Methyl octanoate, the main research area is Coffee husk extract chicken burger oxidative stability; Lipid oxidation; Meat products; Natural antioxidant; Protein oxidation.

The antioxidant capacity of organic coffee husk extract (Coffee arabica L.) added to chicken burgers was evaluated. Two formulations were prepared: with addition of the extract (100 and 200 ppm CAE/kg), in addition to control formulations without the addition of antioxidant, and with the addition of synthetic antioxidant. The products were characterized by phys. and chem. anal. and analyzed for oxidative stability during 45 days of storage under freezing. The addition of extract in the proportion of 200 ppm CAE/kg of hamburger revealed efficacy against lipid oxidation equivalent to treatment with a synthetic antioxidant. As for protein oxidation, there was no pro or antioxidant influence in the treatments. The addition of organic coffee husk extract to chicken hamburgers is thus indicated, being considered as a potential natural additive. In addition, the use of coffee husks helps to minimize the lager amounts of agro-industrial byproducts generated by the coffee industry.

Food Chemistry published new progress about Antioxidants. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Recommanded Product: Methyl octanoate.

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

Jugreet, Bibi Sharmeen published the artcileChemical variability, pharmacological potential, multivariate and molecular docking analyses of essential oils obtained from four medicinal plants, Quality Control of 111-11-5, the main research area is essential oil medicinal plant bioactive compound mol docking.

Essential oils (EOs) hold tremendous medicinal attributes and are greatly exploited industrially worldwide. In the present study, the chem. composition of five EOs prepared from four aromatic plants were revealed together with their inhibitory activities against five key clin. enzymes (α-amylase, α-glucosidase, tyrosinase, acetyl- and butyryl-cholinesterase). Limonene (84.3%) and sabinene (38.1%) were the most dominant constituents present in Citrus aurantium fruit peel and leaf EOs resp. Turmerone (31.4%), ar-turmerone (16.1%), and turmerol (14.6%) were the principal components identified in Curcuma longa rhizome EO. Addnl., Morinda citrifolia fruit EO was abundant in octanoic acid (78.9%), while carvacrol (17.9%), δ-3-carene (15.2%), and camphor (12.9%) were predominant in Plectranthus amboinicus EO. The investigated EOs were all active inhibitors of acetylcholinesterase, amylase, and tyrosinase. Morinda citrifolia and P. amboinicus EOs inhibited butyrylcholinesterase exclusively, while M. citrifolia and C. aurantium fruit peel EOs displayed inhibition against glucosidase as well. Due to strong interactions with their active sites, mol. docking showed turmerone followed by carvacrol to have the highest binding affinities with target enzymes. Moderate to strong antioxidant potential was also demonstrated by all EOs. However, P. amboinicus EO presented the most potent antioxidant capacity and contained the highest amount of phenolics, while M. citrifolia EO was the weakest among all. Besides, a strong pos. correlation was noted between EOs’ antioxidant capacities and total phenolic content. With the exception of C. aurantium leaf and C. longa EOs which showed similar bioactivities and were grouped together, the other EOs were subdivided into distinct groups by principal component anal. Altogether, this study highlighted interesting pharmacol. properties of the investigated EOs that could serve as sources of bioactive ingredients with potential industrial applications.

Industrial Crops and Products published new progress about Antioxidants. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Quality Control of 111-11-5.

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

Taviano, Maria Fernanda published the artcilePhytochemical Constituents, Antioxidant Activity, and Toxicity Assessment of the Aerial Part Extracts from the Infraspecific Taxa of Matthiola fruticulosa (Brassicaceae) Endemic to Sicily, Formula: C9H18O2, the main research area is Matthiola extract phytochem antioxidant agent toxicity; Matthiola fruticulosa; Sicily; biological activity; chemical composition; native plants; natural resource.

In a project designed to investigate the specific and infraspecific taxa of Matthiola endemic to Sicily (Italy) as new potential sources of bioactive compounds in this work, the infraspecific taxa of Matthiola fruticulosa were studied, namely, subsp. fruticulosa and subsp. coronopifolia. HPLC-PDA/ESI-MS and SPME-GC/MS analyses of hydroalcoholic extracts obtained from the aerial parts of the two subspecies led to the detection of 51 phenolics and 61 volatile components, highlighting a quite different qual.-quant. profile. The antioxidant properties of the extracts were explored through in vitro methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH), reducing power and Fe2+ chelating activity assays. The results of the antioxidant tests showed that the extracts possess a different antioxidant ability: particularly, the extract of M. fruticulosa subsp. fruticulosa exhibited higher radical scavenging activity than that of subsp. coronopifolia (IC50 = 1.25 ± 0.02 mg/mL and 2.86 ± 0.05 mg/mL), which in turn displayed better chelating properties (IC50 = 1.49 ± 0.01 mg/mL and 0.63 ± 0.01 mg/mL). Lastly, Artemia salina lethality bioassay was performed for toxicity assessment. The results of the bioassay showed lack of toxicity against brine shrimp larvae for both extracts The data presented indicate the infraspecific taxa of M. fruticulosa as new and safe sources of antioxidant compounds

Molecules published new progress about Antioxidants. 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