Category: 111-11-5

Park, SoYoon published the artcilePhysicochemical properties and volatile formation mechanism of medium-chain triacylglycerols during heating, Computed Properties of 111-11-5, the main research area is heptanal volatile compound main chain triglycerol heating; degradation mechanism; medium-chain triacylglycerol; thermal treatment; volatile profile.

Medium-chain triacylglycerols (MCTs), including caprylic acid (C8), a mixture of caprylic acid and capric acid (C8+C10), and high-MCT coconut oil (HMCO), were heated at 180°C. Their volatile profiles were analyzed to determine the MCT degradation mechanisms. As heating time increased to 10 h, secondary oxidation products and acid value of all samples increased continuously. Ketones, alkanes, fatty acid anions, fatty acid esters, and lactones were found in all heated MCTs. 2-Hexanone and heptane were detected in C8 after 2 h of heating, and 2-heptanone, heptanal, Me octanoate, γ-octalactone, and δ-octalactone were detected after 4 h. For the C8+C10, ketones, alkanes, and aldehydes were first observed Hydrolysis and decarboxylation seem to occur first for ketone and alkane formation. Cracking and cyclization may occur later for fatty acid esters and lactones in heated MCTs. This result can help to understand thermal decomposition mechanisms of saturated fatty acids like MCTs. Medium-chain triacylglycerols (MCTs) have been used in cosmetic and fragrance industries due to their high oxidative stability, relatively high polarity, and smooth textures. In addition, MCTs have gained popularity among consumers for their health beneficial effects. MCTs could be used as major continuous phases for many food ingredients receiving high thermal energy for cooking. The results of this study can provide basic and useful information on the physicochem. properties and thermally decomposed volatile profiles from MCTs, which can help to produce stable processed products with lengthy shelf-lives in the food industry.

Journal of Food Science published new progress about Coconut oil 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

Kinjuit, Henzilenah published the artcileFormulation and evaluation of hair shampoo containing tea tree (Melaleuca alternifolia) oil and virgin coconut (Cocos nucifera) oil, Recommanded Product: Methyl octanoate, 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). 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

Ramadan, Nehal S. published the artcileNutrient and sensory metabolites profiling of Averrhoa Carambola L. (starfruit) in the context of its origin and ripening stage by GC/MS and chemometric analysis, COA of Formula: C9H18O2, the main research area is Averrhoa nutrient sensory metabolite ripening GC MS; A. Carambola L.; GC-MS; Oxalidaceae; SPME; diabetes type-2; primary metabolites; volatiles.

Averrhoa carambola L. is a tropical tree with edible fruit that grows at different climatic conditions. Despite its nutritive value and reported health benefits, it is a controversial fruit owing to its rich oxalate content. The present study aimed at investigating aroma and nutrient primary metabolites distribution in A. carambola fruits grown in Indonesia, Malaysia (its endemic origin) vs. Egypt, and at different ripening stages. Two techniques were employed to assess volatile and non-volatile metabolites including headspace solid-phase micro-extraction (HS-SPME) joined with gas chromatog. coupled with mass-spectrometry (GC-MS) and GC-MS post silylation, resp. Twenty-four volatiles were detected, with esters amounting for the major class of volatiles in Egyptian fruit at ca. 66%, with Me caproate as the major component, distinguishing it from other origins. Primary metabolites profiling led to the identification of 117 metabolites viz. sugars, polyols and organic acids. Fructose (38-48%) and glucose (21-25%) predominated sugar compositions in ripe fruits, whereas sorbitol was the major sugar alc. (2.4-10.5%) in ripe fruits as well. Oxalic acid, an anti-nutrient with potential health risks, was the major organic acid detected in all the studied fruits (1.7-2.7%), except the Malaysian one (0.07%). It increases upon fruit ripening, including considerable amounts of volatile oxalate esters detected via SPME, and which must not be omitted in total oxalate determinations for safety assessments.

Molecules published new progress about Amino acids 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, COA of Formula: C9H18O2.

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, Name: Methyl octanoate, 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). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Name: Methyl octanoate.

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, Computed Properties of 111-11-5, 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). 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

Asadollahei, Majid Vakil published the artcileEffect of elicitors on secondary metabolites biosynthesis in Zataria multiflora Boiss., Related Products of esters-buliding-blocks, the main research area is copperoxide nanoparticle chitin elicitation thymol carvacrol Zataria microprobagation GCMS.

Zataria multiflora Boiss.(ZM) is an aromatic herb that is used in various industries, especially in pharmaceuticals and food. However, the inducer effect of elicitors on ZM, with the aim of increasing the bioactive compounds production, is understudied. This study analyzes the influence of a biotic (chitin) and abiotic (copper nanoparticle) elicitor on ZM under in vitro and greenhouse conditions. In the first step, having established in Murashige and Skoog medium (MS) based on the node culture method, the explants transferred to media with different blended to survey the improvements in growth. The modified MS having faster growth and propagation in ZMs was chosen. In the second step, when explants were grown and rooted enough, they were transmitted to the media of elicitors, including four copper oxide nanoparticle concentrations (0, 25, 50, & 100 mg L-1) and four chitin concentrations (0, 50, 100 & 200 mg L-1) at two exposure times (5 and 10 days) to measure biochem. attributes. The anal. showed that the highest contents of the total phenolic (6.44 mg g-1 FW), anthocyanins (39.59 mg g-1 FW), flavonols (0.76 mg g-1 FW), and flavonoids (0.97 mg g-1 FW) compounds were observed in the elicited ZMs. In addition, the components of secondary metabolites were identified by gas chromatog.-mass spectrometry (GC-MS) anal. It was revealed that the highest amount of thymol and carvacrol, as the main compositions of ZM, was in the copper oxide nanoparticle (2.51% and 38.03% resp.), control (2.34% and 28.51% resp.), and chitin (1.92% and 9.84% resp.) ZMs in turn. The present research indicates that choosing an appropriate elicitor, concentration, and exposure time for augmenting the production of bioactive compounds in each plant species is consequential so as to provide the possibility of utilizing in industry.

Industrial Crops and Products published new progress about Anthocyanins 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

Nguyen, Dinh Duc published the artcileTechnical and Economic Analysis of Conventional and Supercritical Transesterification for Biofuel Production, SDS of cas: 111-11-5, the main research area is potassium hydroxide catalyst castor oil biofuel transesterification.

The transesterification process with potassium hydroxide (KOH) catalyst and the methanol supercritical process were evaluated by Aspen HYSYS software. Castor oil and methanol were used as feed and alc. In order to accomplish verification, the simulation results were compared to a laboratory research. For economic anal., these results were transferred to Aspen Economic Analyzer software. Piping and process equipment cost were calculated for the two processes. Addnl., direct and indirect costs of these processes were estimated

Chemical Engineering & Technology published new progress about Aldehydes Role: FMU (Formation, Unclassified), FORM (Formation, Nonpreparative). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, SDS of cas: 111-11-5.

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

Pott, Delphine M. published the artcileMetabolic reconfiguration of strawberry physiology in response to postharvest practices, COA of Formula: C9H18O2, 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). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, COA of Formula: C9H18O2.

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

Jia, Haoran published the artcileDNA and Histone Methylation Regulates Different Types of Fruit Ripening by Transcriptome and Proteome Analyses, Recommanded Product: Methyl octanoate, the main research area is DNA methylation histone fruit ripening carotenoid Solanum Fragaria; anthocyanin gene expression transcriptome proteome; DNA methylation; fruit ripening; gene expression; histone modification; proteomics; regulatory factors.

Methylation affects different aspects of genetic material stability, gene expression regulation, and histone modification. The previous reports depicted that DNA and histone methylation regulates plant growth and development. In this study, we evaluated the effects of DNA and histone methylation on ‘Hongjia’ strawberry and ‘Lichun’ tomato. We investigated the transient transformation system for arginine methyltransferase (FvPRMT1.5) overexpression and interference and assessed the phenotypic appearance and mRNA and protein expression levels. Results depicted that changes in methylation levels caused inhibition of carotenoids and anthocyanins. Furthermore, the profiling of aroma components was altered in response to 5-azacytidine. DNA hypomethylation induced the expression levels of genes involved in photosynthesis, flavonoid biosynthesis, and hormone signal transduction pathways, while the expression levels of related proteins showed a downward trend. Overall, we proposed a model that reveals the possible regulatory effects of DNA and histone methylation during fruit ripening. The sequencing data have been deposited into the NCBI database with the accession number PRJNA795343.

Journal of Agricultural and Food Chemistry published new progress about Anthocyanins 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, Recommanded Product: Methyl octanoate.

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

Lu, Peng-fei published the artcilePeach volatile emission and attractiveness of different host plant volatiles blends to Cydia molesta in adjacent peach and pear orchards, Quality Control of 111-11-5, the main research area is butyl acetate benzaldehyde monitoring Cydia.

The oriental fruit moth (OFM), Cydia (= Grapholitha) molesta, is a highly damaging pest; peaches are its primary host, and pears serve as post-peach secondary hosts during the late season in China. We collected volatiles from detached peach shoots and fruits, and identified them with gas chromatog.-mass spectrometry (GC-MS). Antennally active compounds were identified by gas chromatog.-electroantennogram detection (GC-EAD), and these were further tested in the laboratory and field. We detected consistent electroantennog. activity was for ten compounds Significantly more C. molesta females were caught with a mixture of female EAD-active compounds identified from the detached matured peach fruits (nonanal, Bu acetate, 3-methylbutyl acetate, hexyl acetate, (Z)-3-hexenyl acetate, linalool and farnesene) than other mixtures mimicking the volatile profile from detached matured fruits or shoots. We identified a new GC-EAD active mixture from intact peach shoots composed of nonanal, (Z)-3-hexenyl acetate, (E)-β-ocimene, and 6-methyl-5-hepten-2-one. In the field test, the background odor of orchards could affect trap catches, and two peach-derived blends together with two previously known pear-derived blends were proven to be able to monitor the seasonal OFM population dispersal in adjacent orchards. These host plant blends will be effective for further designing candidate attractants for season-long C. molesta population dynamic monitoring.

Scientific Reports published new progress about Benzaldehydes 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, Quality Control of 111-11-5.

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