Esters-buliding-blocks

Larraza, Isabel published the artcileMicrowave-Assisted Transesterification of Cooking Oils and GC-MS Determination of Their Fatty Acid Constituents: A Research-Based Integrated Lab Experiment, HPLC of Formula: 929-77-1, the main research area is fatty acid cooking oil GCMS analysis chem education.

An increased public knowledge of the health benefits of unsaturated fats has resulted in a surge of different cooking oils. Intense advertising of various oil brands claiming to provide the best dietary recommendations often leaves buyers unclear of what their best choices are. Herein, we describe a research-based project for upper-level undergraduate students, where they can use interdisciplinary concepts in organic chem., biochem., anal. chem., and instrumental anal. to integrate them in a nutrition laboratory The experiment was tested over two years in the Instrumental Anal. class, where each student analyzed a liquid oil used for cooking or salad dressings. Ten cooking oils were selected: sunflower, safflower, avocado, sesame, peanut, corn, canola, grapeseed, soybean, and a mixture of sunflower and coconut oils. Six different olive oil products were also compared according to their country of origin, fertilizer used (organic or regular), and type of oil (extra virgin, extra light, 100% pure). The fatty acids (FAs) were first derivatized to their volatile Me esters (FAMEs) using a microwave-assisted, base-mediated transesterification reaction and then quantified by GC-MS. After pooling the class data, students were exposed to the practical aspects of food anal. while gaining more understanding of their dietary choices.

Journal of Chemical Education published new progress about Analytical chemistry. 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, HPLC of Formula: 929-77-1.

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

Barrozo, Mayara Macedo published the artcileRepellent and acaricidal activity of coconut oil fatty acids and their derivative compounds and catnip oil against Amblyomma sculptum, Product Details of C11H22O2, the main research area is Amblyomma sculptum coconut oil fatty acid catnip repellent acaricidal; Acaricidal activity petri dish bioassay; Amblyomma sculptum; Coconut oil; Larval pack bioassay; Repellency.

This study was carried out aiming to evaluate the repellent and acaricidal activity of major ingredient compounds from coconut oil including their Me ester derivatives and catnip oil against nymphs and larvae of Amblyomma sculptum. Repellent candidates, coconut oil free fatty acids (coconut FFA mainly C12, C10 and C8 acid); lauric acid (C12 acid); capric acid (C10 acid); Me laurate; Me caprate and 10% each of C12, C10 and C8 acid (1:1:1) in lavender oil formulation (CFA in lavender formula) and catnip oil (Nepeta cataria), were screened using a Petri dish bioassay to assess repellency. Catnip oil, Me caprate, Me laurate, and CFA in lavender formulation repelled ticks strongly (P lt 0.05) at almost all times evaluated, with an average of 77.8-100% repellency. Some candidate repellents with consistent strong repellence observed were selected for further evaluation, with coconut CFA in lavender formula showing a repellency lasted up to 7 days, while those of catnip oil and Me caprate were active for 4 and 3 days, resp. For the acaricide test, five concentrations (2.5; 5; 10; 15 and 20 mg/mL) were evaluated using the larval packet test. Only CFA in lavender formula and two Me esters showed acaricidal activity, with Me laurate presenting the strongest toxicity at 15 mg/mL concentration, which was effective against more than 93% of the tested larvae. Catnip oil caused no mortality of A. scultptum larvae in all concentrations tested.

Veterinary Parasitology published new progress about Amblyomma cajennense. 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

Wen, Rongxin published the artcileThe potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China, Safety of Ethyl nonanoate, the main research area is volatile compound fungal community traditional dry sausage Northeast China; Correlation analysis; Fungal community; Traditional dry sausage; Volatile compound.

The fungal communities and volatile compounds of traditional dry sausages collected from five different regions in Northeast China, including Harbin (HRB), Daqing (DQ), Suihua (SH), Hegang (HG) and Mudanjiang (MDJ) were investigated in this study. The results revealed clear differences among the fungal community structures of the sausages. Aspergillus pseudoglaucus, Debaryomyces hansenii, and Trichosporon asahii were found to be the predominant species in the sausages from HRB, HG, and MDJ, resp. Candida zeylanoides was the predominant species in the sausage from DQ and SH. Addnl., 88 volatile compounds were identified in all sausages, of which 31 volatile compounds were the most important flavor contributors (odor activity value > 1). Potential correlation anal. revealed that 8 fungi (D. hansenii, C. zeylanoides, T. asahii, A. pseudoglaucus, Aspergillus sydowii, Penicillium expansum, A. alternata, and Alternaria tenuissima) showed significant pos. correlations with � key volatile compounds Among these fungi, D. hansenii was regarded as a core functional fungus responsible for the formation of the volatile compounds, given its strong connection with the highest number of key volatile compounds These results provide detailed insight into the fungal communities of traditional dry sausages and a deeper understanding of the contribution of these fungi to sausage flavor.

Food Microbiology published new progress about Alternaria alternata. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Safety of Ethyl nonanoate.

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

Zhou, Biting published the artcileProtective Effects of Nicotinamide Riboside on H2O2-induced Oxidative Damage in Lens Epithelial Cells, Synthetic Route of 2044-85-1, the main research area is epithelial cell oxidative damage nicotinamide riboside hydrogen peroxide; Nicotinamide riboside; apoptosis; lens epithelial cell; mitochondria; oxidative stress.

To investigate the protective effects of nicotinamide riboside (NR) on oxidative damage in hydrogen peroxide (H2O2)-exposed human lens epithelial cell lines and possible mechanisms underlying its protective effects: SRA01/04 cells were divided into three groups:control group, model group and treatment group. Superoxide dismutase,catalase and total glutathione levels were detected to evaluate oxidative damage induced by diff. concentrations of H2O2 in SRA01/04 cells. After SRA01/04 cells were treated with NR and/or H2O2, cell viability was evaluated using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay and Hoechst staining, cell apoptosis was analyzed using flow cytometry, reactive oxygen species were measured with DCFH-DA probe, mitochondria were stained with MitoTracker to measure mitochondrial membrane potential. In addition, western blotting was performed to detect levels of proteins associated with apoptosis and related pathways: H2O2 induced oxidative damage in SRA01/04 cells by inhibiting activity of SOD and CAT and reducing total GSH levels. Furthermore, NR significantly inhibited the activation of the MAPK pathway but promoted activation of the JAK2/Stat3 pathway compared with the model group:NR may alleviate oxidative damage by targeting MAPK and JAK2/Stat3 pathways in H2O2-treated SRA01/04 cells.

Current Eye Research published new progress about Age-related cataract. 2044-85-1 belongs to class esters-buliding-blocks, name is 2′,7′-Dichloro-3-oxo-3H-spiro[isobenzofuran-1,9′-xanthene]-3′,6′-diyl diacetate, and the molecular formula is C24H14Cl2O7, Synthetic Route of 2044-85-1.

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

Sayuti, Mohammad published the artcileQualitative analysis and biological screening of Sterculia tragacantha fruit extract, HPLC of Formula: 929-77-1, the main research area is Sterculia tragacantha fruit extract qual analysis biol screening.

Utilization of natural materials as an alternative medicine in warding off diseases is increasingly in demand. This study aimed to determine the secondary metabolite content, antioxidant activity, antibacterial activity, fatty acid content and amino acid content of the extract of Sterculia tragacantha fruit. Sample was evaluated for phytochem. content, antioxidant activity, antibacterial activity, fatty acid content and amino acids. The results indicated that the phytochem. compounds of papaya woton fruit simplicia include flavonoid, tannin, hydrolyzable tannin, phenolic, polyphenols and saponin. The extract of methanol has a strong antioxidant activity while that of n-hexane has a potential as antibacterial to Vibrio alginolyticus. The main fatty acids of Sterculia tragacantha fruit extract were Me palmitate and Me tricosanoate while the main amino acids were L-Arginine, L-Proline and L-Glutamic acid.

International Research Journal of Pharmacy published new progress about Aeromonas hydrophila. 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, HPLC of Formula: 929-77-1.

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

Sayuti, Mohammad published the artcileQualitative analysis and biological screening of Sterculia tragacantha fruit extract, Synthetic Route of 110-42-9, the main research area is Sterculia tragacantha fruit extract qual analysis biol screening.

Utilization of natural materials as an alternative medicine in warding off diseases is increasingly in demand. This study aimed to determine the secondary metabolite content, antioxidant activity, antibacterial activity, fatty acid content and amino acid content of the extract of Sterculia tragacantha fruit. Sample was evaluated for phytochem. content, antioxidant activity, antibacterial activity, fatty acid content and amino acids. The results indicated that the phytochem. compounds of papaya woton fruit simplicia include flavonoid, tannin, hydrolyzable tannin, phenolic, polyphenols and saponin. The extract of methanol has a strong antioxidant activity while that of n-hexane has a potential as antibacterial to Vibrio alginolyticus. The main fatty acids of Sterculia tragacantha fruit extract were Me palmitate and Me tricosanoate while the main amino acids were L-Arginine, L-Proline and L-Glutamic acid.

International Research Journal of Pharmacy published new progress about Aeromonas hydrophila. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Synthetic Route of 110-42-9.

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

de Castro, Antonio published the artcileEffect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives, COA of Formula: C11H22O2, the main research area is Lactobacillus fermentation volatile compound olive; Lactobacillus pentosus; Manzanilla cultivar; Processing; Table olives; Volatile composition.

The effects of the main steps of Spanish-style processing (alk. treatment and fermentation) on the volatile composition of cv. Manzanilla green olives were studied. Both spontaneous and controlled fermentations were considered. In the latter case, a Lactobacillus pentosus strain from green olive fermentation brine was used as starter culture. The volatile profile was determined by headspace solid-phase microextraction (HS-SPME) combined with gas chromatog.-mass spectrometry (GC-MS). Most of the volatile compounds detected in fresh olives decreased or were undetected after alk. treatment, while several compounds (mostly acetic acid, 2-methylbutanoic acid, and ethanol) were formed as a result of this treatment. Over 50 new volatile components, mostly esters and phenols, appeared as a result of fermentation The most outstanding finding was a considerable increase in 4-Et phenol (almost 100-fold increase) in inoculated olives compared to the uninoculated product. However, a sensory panel did not find significant differences in odor perception.

Food Chemistry published new progress about Acidity (titratable). 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

de Castro, Antonio published the artcileEffect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives, Computed Properties of 140-11-4, the main research area is Lactobacillus fermentation volatile compound olive; Lactobacillus pentosus; Manzanilla cultivar; Processing; Table olives; Volatile composition.

The effects of the main steps of Spanish-style processing (alk. treatment and fermentation) on the volatile composition of cv. Manzanilla green olives were studied. Both spontaneous and controlled fermentations were considered. In the latter case, a Lactobacillus pentosus strain from green olive fermentation brine was used as starter culture. The volatile profile was determined by headspace solid-phase microextraction (HS-SPME) combined with gas chromatog.-mass spectrometry (GC-MS). Most of the volatile compounds detected in fresh olives decreased or were undetected after alk. treatment, while several compounds (mostly acetic acid, 2-methylbutanoic acid, and ethanol) were formed as a result of this treatment. Over 50 new volatile components, mostly esters and phenols, appeared as a result of fermentation The most outstanding finding was a considerable increase in 4-Et phenol (almost 100-fold increase) in inoculated olives compared to the uninoculated product. However, a sensory panel did not find significant differences in odor perception.

Food Chemistry published new progress about Acidity (titratable). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Computed Properties of 140-11-4.

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

Suklje, Katja published the artcileRegional Discrimination of Australian Shiraz Wine Volatome by Two-Dimensional Gas Chromatography Coupled to Time-of-Flight Mass Spectrometry, Formula: C9H10O2, the main research area is discriminant analysis Shiraz wine volatile GCxGC TOF MS; grapevine; maturity; site (soil × climate); terroir; volatiles.

Shiraz wine volatome from two different Australian GIs i.e. Orange and Griffith was compared using comprehensive GCxGC-TOF MS. Shiraz wines were made from grapes harvested in triplicates at two harvest dates from six vineyards in two GIs. A total of 133 compounds showed a significant trend between wines from cooler Orange, and warmer Griffith. Compounds associated with wines from cooler climate were grape derived volatiles, such as monoterpenes, sesquiterpenes, green leaf volatiles and some norisoprenoids. Fermentation derived compounds, such as esters and S-containing compounds showed no specific trend related to grape origin. In addition, wines could be also clearly separated according to the harvest date, irresp. of the climate, with C6 compounds, higher alc. acetates, and other esters contributing outmost to the differentiation of samples, whereas terpenoids and norisoprenoids did not have an influence. This study demonstrated plasticity of wine volatome related to grape origin and also maturity level (harvest date), irresp. of climate.

Journal of Agricultural and Food Chemistry published new progress about Acidity (titratable). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Formula: C9H10O2.

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

Gatzias, I. S. published the artcileGeographical differentiation of feta cheese from northern Greece based on physicochemical parameters, volatile compounds and fatty acids, Category: esters-buliding-blocks, the main research area is physicochem property volatile compound fatty acid feta cheese Greece.

The present study aimed to differentiate feta cheese samples produced in northern Greece according to geog. origin. In 2006 the EU, through Council Regulation (EC) 510/2006 succeeded in giving a competitive advantage to the quality and diversity of the Union’s agricultural production by adopting PDO (Protected Designation of Origin) and PGI (Protected Geog. Indication) regulations among EU members. Feta cheese has been approved as a Greek PDO product in 2008. Feta cheese samples from the regions of Ioannina, Arta, Thessaloniki, Larissa and Evros, were subjected to physicochem., fatty acid and volatile compounds analyses. Using multivariate statistical anal. (MANOVA/LDA) and the cross-validation method, cheese samples achieved a correct classification rate of 61.8%, 65.8% and 88.2% based on physicochem. parameters, volatile profile and fatty acid composition, resp. Fatty acids were the most efficient parameters for the differentiation of cheese samples. When all three above parameters were combined the correct classification rate of cheese samples increased to 89.5%.

LWT–Food Science and Technology published new progress about Electric conductivity. 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