Category: 111-11-5

Abd El-Kader, Essam M. published the artcileMetabolomics reveals ionones upregulation in MeJA elicited Cinnamomum camphora (camphor tree) cell culture, Safety of Methyl octanoate, the main research area is Cinnamomum metabolomics ionone methyl jasmonate.

Cell suspension culture offers an approach for elucidating secondary metabolites biosynthetic pathways and its regulatory mechanism. In this work, Cinnamomum camphora (camphor tree) a plant enriched in essential oil components and employed in traditional medicine for the treatment of several conditions was subjected to callus induction. Callus growth was optimized in terms of medium type and concentration of plant growth regulators, revealing that Murashige and Skoog (MS) medium containing 2.0 mg L-1 naphthalene acetic acid plus 1.0 mg L-1 6-benzylaminopurine yielded the best combination for callus growth. Moreover, an MS-based metabolomics approach was used to compare volatile profile of intact leaf vs. callus. Few reports in planta have addressed differences in volatiles composition between cell cultures (callus) and its original explants using such large scale anal. approaches. Headspace solid phase microextraction coupled to gas chromatog. mass spectrometry was utilized to profile C. camphora leaf volatiles with a total of 47 volatiles including monoterpenoids viz., cineole and β-phellandrene as major constituents. In contrast, callus volatile profile showed qual. and quant. differences from that of leaf tissue and with its aroma being mostly dominated by aldehydes viz., benzaldehyde. Me jasmonate (MeJA) phytohormone elicitation effect was further applied with the aim of enhancing flavors volatiles production Multivariate data analyses revealed that MeJA led to the upregulation of ionones production first time to be reported in C. comphora. This study extends our knowledge regarding ionones formation and to extend MeJA as a potential inducer of such flavor volatile class in planta.

Plant Cell, Tissue and Organ Culture published new progress about Biomarkers. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Safety of Methyl octanoate.

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

Menshhein, Guilherme published the artcileConcentration of renewable products of crude bio-oil from thermal cracking of the methyl esters in castor oil, Application of Methyl octanoate, the main research area is crude bio methyl ester castor oil thermal cracking.

Castor oil has been widely used as raw material to obtain compounds such as paints, solvents, rubbers, polyurethane polymers and chem. inputs. Then, one highlighted route is thermal cracking of castor oil to produce bio-oil, mainly composed of heptaldehyde and Me undecenoate, which are used as precursors of lactones in the food and beverage industry. The main aim of this study was to evaluate the separation heptaldehyde and Me undecenoate by distillation of bio-oil from thermal cracking of the Me esters in castor oil (MECO). Distilled fractions were analyzed by gas chromatog. (GC). Thus, it was possible to concentrate the fractions of heptaldehyde and Me undecenoate in a section with a distillation system at atm. pressure with a distillation rate of 5.0 mL min-1 at 270°C, which motivates new researches for up-scaling of the process.

Renewable Energy published new progress about Lactones Role: OCU (Occurrence, Unclassified), OCCU (Occurrence). 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

Ubeda, Cristina published the artcileCombined effects of the vessel type and bottle closure during Chilean Sauvignon Blanc wine storage over its volatile profile, Application In Synthesis of 111-11-5, the main research area is chilean sauvignon blanc wine storage vessel bottle volatile profile; Clay; Natural cork; Polyethylene; Sauvignon Blanc; Screwcap; Stainless steel; Synthetic cork; Volatile compounds; Wine maturation.

A Sauvignon Blanc wine was subjected to a maturation period of six months by using four different types of vessels in triplicate: cylindrical stainless steel tanks, oval-shaped polyethylene tanks, cubic-shaped polyethylene tanks, and clay jars. After maturation in the different vessels, wines were bottled using three different closures (natural cork, synthetic cork, and screwcaps). The volatile compound profiles of the wine samples were recorded by SPME-GC-MS throughout vessel maturation as well as after the bottle storage period. In general terms, wines stored in stainless steel tanks showed the highest contents of volatile compounds when compared with the other tested vessels. Moreover, wines from bottles capped with screwcaps showed the highest contents of most of the volatile compounds when compared with the other closures. Moreover, an interaction between the vessel and the closure was observed: when screwcaps were used during bottle aging, the resulting wines were very similar to those matured in stainless steel vessels. These results suggest that the use of screwcaps hides the differences originating from wine composition during maturation in vessels other than stainless steel.

Food Research International published new progress about 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, Application In Synthesis of 111-11-5.

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

Cecchi, Lorenzo published the artcileExploitation of virgin olive oil by-products (Olea europaea L .): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace (′alperujo′) under different storage conditions, Category: esters-buliding-blocks, the main research area is olive oil Olea europaea phenolic volatile compound storage condition; HS-SPME-GC-MS; nutraceuticals; olive mill by-products; olive pomace storage; polyphenols; secoiridoids.

Much effort has recently been spent for re-using virgin olive oil byproducts as nutraceutical ingredients for human diet thanks to their richness in bioactive phenols, but their management is not easy for producers. We aimed to provide useful information for a better management of fresh olive pomace before drying, by studying the phenolic and volatile compounds transformations phenomena of fresh olive pomace stored under different conditions planned to simulate controlled and uncontrolled temperature conditions in olive oil mills. The evolution of the phenolic and volatile compounds was studied by high-performance liquid chromatog.-diode array detector mass spectrometry (HPLC-DAD-MS) and headspace solid-phase microextraction gas chromatog.-mass spectrometry (HS-SPME-GC-MS). The phenolic profile varied rapidly during storage: the verbascoside content decreased about 70% after 17 days even at 4 °C, while the content of simple phenols such as hydroxytyrosol and caffeic acid increased over time. The low temperature was able to slow down these phenomena. A total of 94 volatile organic compounds (VOCs) were detected in the fresh olive pomace, with a prevalence of lipoxygenase (LOX) VOCs (78%), mainly aldehydes (19 490.9μg kg-1) despite the higher number of alcs. A decrease in LOX volatiles and a quick development of the ones linked to off-flavors (carboxylic acids, alcs., acetates) were observed, in particular after 4 days of storage at room temperature Only storage at 4 °C allowed these phenomena to be slowed down. To preserve the natural phenolic phytocomplex of fresh olive pomace before drying and to avoid off-flavors development, storage in open containers must be avoided and a short storage in cold rooms (7-10 days) is to be preferred. 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Alcohols Role: BSU (Biological Study, Unclassified), PRP (Properties), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.

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

Batista, Ellencristina Silva published the artcileOmega-3 mechanism of action in inflammation and endoplasmic reticulum stress in mononuclear cells from overweight non-alcoholic fatty liver disease participants: study protocol for the “”Brazilian Omega Study”” (BROS)-a randomized controlled trial, SDS of cas: 111-11-5, the main research area is omega action mechanism inflammation endoplasmic reticulum stress; mononuclear cell overweight non alc fatty liver disease human; Endoplasmic reticulum stress; GPR120; Inflammation; NAFLD; Omega-3; Overweight.

The low-grade inflammation is pivotal in obesity and its comorbidities; however, the inflammatory proteins are out of target for traditional drug therapy. Omega-3 (ω3) fatty acids can modulate the downstream signaling of Toll-like receptor (TLR) and tumor necrosis factor-α receptor (TNFα) through GPR120, a G-protein-coupled receptor, a mechanism not yet elucidated in humans. This work aims to investigate if the ω3 supplementation, at a feasible level below the previously recommended level in the literature, is enough to disrupt the inflammation and endoplasmic reticulum stress (ER-stress), and also if in acute treatment (3 h) ω3 can activate the GPR120 in peripheral blood mononuclear cells (PBMC) and leukocytes from overweight non-alc. fatty liver disease (NAFLD) participants. The R270H variant of the Ffar4 (GPR120 gene) will also be explored about mol. responses and blood lipid profiles. A triple-blind, prospective clin. trial will be conducted in overweight men and women, aged 19-75 years, randomized into placebo or supplemented (2.2 g of ω3 [EPA+DHA]) groups for 28 days. For sample calculation, it was considered the variation of TNFα protein and a 40% dropout rate, obtaining 22 individuals in each group. Volunteers will be recruited among patients with NAFLD diagnosis. Anthropometric parameters, food intake, phys. activity, total serum lipids, complete fatty acid blood profile, and glycemia will be evaluated pre- and post-supplementation. In the PBMC and neutrophils, the protein content and gene expression of markers related to inflammation (TNFα, MCP1, IL1α, IL6, IL10, JNK, and TAK1), ER-stress (ATF1, ATF6, IRE1, XBP1, CHOP, eIF2α, eIF4, HSP), and ω3 pathway (GPR120, β-arrestin2, Tab1/2, and TAK1) will be evaluated using Western blot and RT-qPCR. Participants will be genotyped for the R270H (rs116454156) variant using the TaqMan assay. It is hypothesized that attenuation of inflammation and ER-stress signaling pathways in overweight and NAFLD participants will be achieved through ω3 supplementation through binding to the GPR120 receptor.

Trials published new progress about Activating transcription factor 6α 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, SDS of cas: 111-11-5.

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

Tamang, Sem Raj published the artcileIron catalysed selective reduction of esters to alcohols, Synthetic Route of 111-11-5, the main research area is ester iron catalyst selective reduction; primary alc preparation.

The reaction of (dppBIAN)FeCl2 with 3 equiv of n-BuLi afforded a catalytically active anionic Fe complex; the nature of the anionic complex was probed using EPR and IR experiments and was proposed to involve a dearomatized, radical, ligand scaffold. This complex was an active catalyst for the hydrosilylation of esters which afforded alcs.; loadings as low as 1 mol% were employed.

Organic & Biomolecular Chemistry published new progress about Hydrosilylation. 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

Lu, Yao published the artcileEffects of spontaneous fermentation on the microorganisms diversity and volatile compounds during ‘Marselan’ from grape to wine, SDS of cas: 111-11-5, the main research area is spontaneous fermentation volatile compound marselan grape wine.

‘Marselan is a promising wine grapevine with unique qualities, studies on its introduction and characteristics have never stopped. However, little is known about the fermentation process of ‘Marselan wine. In this study, we compared industrial-scale spontaneous (SMF) and inoculated (IMF) fermentation processes on the succession of microbial community and the change in volatile compounds and predicted their correlations. SMF could ferment ‘Marselan to dry red wine with alc. content of 13.37% ± 0.76% (volume/volume) in 10 days and enhance the total concentration and odor activity values (OAVs) of volatile compounds Et caprylate, Et caprate, Et caproate and citronellol (OAVs > 1.0) were important volatile compounds in SMF and IMF wines. Compared with IMF, SMF was more outstanding in initial non-Saccharomyces diversity, including Hanseniaspora, Metschnikowia and Issatchenkia. In addition, Spearmans correlation (|ρ| > 0.7) and bidirectional orthogonal partial least squares (O2PLS, VIP > 1.0) anal. showed that some indigenous microorganisms in grape were closely related to the formation of volatile compounds, such as lactic acid bacteria, non-Saccharomyces and Saccharomyces cerevisiae. Overall, results showed that SMF could strengthen the flavor of ‘Marselan’ wine, and the possibility of consideration screening indigenous aroma-producing microorganisms as starter to improve the unique characteristics of ‘Marselan wine.

LWT–Food Science and Technology published new progress about Alcohols Role: PAC (Pharmacological Activity), THU (Therapeutic Use), BIOL (Biological Study), USES (Uses). 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

Balthazar, Celso F. published the artcileEffect of probiotic Minas Frescal cheese on the volatile compounds profile and metabolic profile assessed by nuclear magnetic resonance spectroscopy and chemometric tools, Related Products of esters-buliding-blocks, the main research area is cheese probiotics volatile compound metabolic profile NMR spectroscopy chemometrics; Lacticaseibacillus casei 01; amino acid; chemometrics; fresh cheese; probiotic.

This study aimed to evaluate the effect of Lacticaseibacillus casei 01 as a probiotic culture on the production of volatile organic compounds and metabolic profile of Minas Frescal cheese. Lactose (α-lactose and β-lactose), fatty acids (unsaturated and saturated), citric acid, tryptophan, and benzoic acid were the main compounds Compared with the control cheese, probiotic cheese was characterized by the highest concentration of tryptophan and presented a higher number of volatile acids. The control cheese was characterized by the highest concentration of benzoic acid and fatty acids, resulting in a higher number of volatile alcs. and esters. No differences were observed for α-lactose, β-lactose, and citric acid contents. A clear separation of probiotic and control Minas Frescal cheese was obtained using 1H NMR spectra, demonstrating that the addition of probiotic culture altered the metabolic profile of Minas Frescal cheese. Overall, the findings suggested that the addition of probiotic culture promoted the proteolysis in the fresh cheeses, decreased the lipolysis, and altered the volatile compounds Furthermore, NMR spectroscopy coupled to chemometrics tools could be used to differentiate probiotic and conventional cheeses.

Journal of Dairy Science published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

dos Santos, Anai L. published the artcileAnalysis of the seasonal variation in chemical profile of Piper glabratum Kunth essential oils using GCxGC/qMS and their antioxidant and antifungal activities, Recommanded Product: Methyl octanoate, the main research area is Piper essential oil antioxidant antifungal seasonal variation.

Piper glabratum is a plant native from South America, which has been little studied, despite its use in folk medicine. In this study, chem. composition, antioxidant and antifungal activities of essential oils (EOs) from leaves of P. glabratum were investigated. The influence of seasonality on its chem. composition was also evaluated. The chem. characterization was performed by twodimensional gas chromatog. coupled with quadrupole mass spectrometry (GC×GC/qMS). Altogether, 199 compounds were identified in the EOs and their composition varied during the seasonal cycle. The main compounds found were sesquiterpenes and their oxygenated analogs. EOs showed antioxidant activity, measured by 2,2-diphenyl-1-picrylhydrazyl-DPPH (from 28.1 to 33.4 μg mL-1) and β-carotene assays (from 57.4 to 66.4%), and inhibitory action against C. albicans. The oils provided expressive properties; however, the yield of EO from winter was not enough for activities assays, remarking the influence of the seasonality on the biol. activities of this plant.

Journal of the Brazilian Chemical Society published new progress about Fungicides. 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

Zhou, Qi published the artcileComparative analysis of volatiles of 15 brands of extra-virgin olive oils using solid-phase micro-extraction and solvent-assisted flavor evaporation, Synthetic Route of 111-11-5, the main research area is extra virgin olive oil undecanol SAFE Spain Italy Greece; cluster analysis; extra-virgin olive oils (EVOOs); headspace solid-phase micro-extraction (SPME); quantification; solvent-assisted flavor evaporation (SAFE).

Aroma profiles, key aroma compound quantification, and cluster anal. of 15 brands of extra-virgin olive oils (EVOOs) from three countries (Spain, Italy, and Greece) were investigated in the current study. Aroma compounds were isolated from the oil by using solvent-assisted flavor evaporation (SAFE) and solid-phase micro-extraction (SPME) and analyzed by gas chromatog.-olfactometry mass spectrometry (GC-MS/O). A total of 89 compounds were screened by SPME/SAFE-GC-MS/O with chromatog. columns in 15 brands of samples. Eighty and 54 compounds were resp. identified by SPME- and SAFE-GC-MS/O. Of those, 44 compounds were detected by both methods. Undecanol, (Z)-4-decenal, (E)-2-dodecenal, and 2-nonanone extracted by SAFE were not found in EVOOs before. Eight classes of aroma compounds were identified, including 17 alcs., 22 aldehydes, 9 ketones, 4 acids, 14 esters, 5 aromatics, 12 alkene, and 6 others. Eleven compounds were identified as the key aroma compounds in alternative brands of EVOOs by SAFE-aroma extract dilution anal. (AEDA). Hexanal, (E)-2-hexenal, (E)-3-hexenol, acetic acid, and (E)-2-heptenal were the common key aroma compounds by AEDA and odor activity values (OAVs). From the cluster anal. of the heatmap, the aroma compounds of all the Spain EVOOs were similar, and there were some differences from the samples of Italy and Greece. It suggested that both the amount and concentration of aroma compounds determine the similarity of aroma in EVOOs.

Molecules published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 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