Tag: M.W=150-200

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

Fiore, Alberto published the artcileActive packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application, Recommanded Product: Methyl decanoate, the main research area is chicken breast packaging rosemary essential oil PLA chitosan caseinate.

Active packaging systems are considered an effective way to prolong the shelf life of fresh food products. This study compared five different biopolymer films for their ability to delay the lipid oxidation of raw chicken meat. New antioxidant poly lactic acid film was prepared by coating the film surface with chitosan or chitosan/caseinate blend enriched with rosemary essential oil at concentration of 1% and 2%. Films were characterized in terms of microstructure, water vapor permeability, mech. properties, and antioxidant capacity. In vivo study was done using fresh minced chicken meats stored at 4 °C and analyzed after 0, 4, 7, 11, 14, 21 days. Results indicated that water vapor transmission rate was reduced by the presence of the coating and assumed the lowest value (1.23 ± 0.03 x 10-4 g m-2 s-1) with coating enriched with 2% of rosemary essential oils. The films showed an antioxidant capacity of maximum 6% equivalent to the antioxidant capacity of 6,25 μg of REO/mL. Results from in vivo test showed that the active films were able to reduce meat oxidation during storage in anaerobic modified atm. condition: samples packed with active film showed constant malondialdehyde (MDA) and color up to 14 days and reduction of heptanal and ethanol concentration compared to samples packed with control film (72 % and 90 % resp.). Overall, this study has demonstrated that PLA films coated with an active coating are a promising delivery method for providing antioxidant effects in packaging for fresh meat products.

Food Packaging and Shelf Life published new progress about Antioxidants. 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

Amoush, Osama A. A. published the artcileAntioxidant and immunostimulant responses in rainbow trout (Oncorhynchus mykiss) fed with cherry stem extract, Computed Properties of 140-11-4, the main research area is Oncorhynchus stem glutathione peroxidase lipid peroxidation methanol catalase.

We examined antioxidant enzyme activities, immune response, blood parameters and growth performance of rainbow trout fed with different doses of cherry stem (CS) aqueous methanolic extract Four different feeds containing CS extract in different doses, 0% (control), 0.1 (0.1% CS), 0.5 (0.5% CS) and 1% (1% CS), as treatment feeds were prepared Fish were fed with the diets for 60 days. The results showed that superoxide dismutase (SOD) activity was significantly increased on 20th and 60th days in all CS-treated fish groups. On 40th day, only 0.1% CS fish group had an elevated SOD activity compared with that of control (p < 0.05). Catalase (CAT) was significantly increased on 20th day of the study in 0.1 and 0.5 CS-treated groups compared with control and this increase was observed in all treatment groups on 40th day. However, in all fish groups, CAT was significantly decreased on 60th day. Glutathione peroxidase (GPx) was increased on 20th day in 0.1% CS fish group and in all treatment groups on the 60th day. G6PDH showed no significant difference at the end of experiment compared to the control. Similar result to that of G6PDH was obtained on lipid peroxidation Haematocrit values of all the CS-treated fish groups were significantly increased at the end of the study. Growth did not differ among fish groups. This indicated that 0.1% and 0.5% CS could be used as the dietary supplementation in rainbow trout. Aquaculture Research published new progress about Antioxidants. 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

Inarejos-Garcia, Antonio M. published the artcileAuthentication of Commercial Powdered Tea Extracts (Camellia sinensis L.) by Gas Chromatography, SDS of cas: 140-11-4, the main research area is tea extract Camellia catechin liquid gas chromatog.

The popularity and increasing demand for botanicals is correlated with the growth of nutraceuticals and new functional products on the market. Unfortunately, also fraudulent practices are increasing. In quality control, standardized powd. tea extracts (Camellia sinensis L. Kuntze) are usually analyzed by colorimetry or liquid chromatog. A complementary gas chromatog. method was explored for its potential to deliver characteristic volatile profiles. Nineteen com. available powd. tea extracts of different standardizations were compared with certified tea leaves. Experiments under different preprocessing and processing conditions showed that raw material temperature and storage can affect the volatile composition Severe adulteration and falsification issues were identified. Some com. products did not show the characteristic Camellia sinensis profile at all. Unexpected compounds, such as organic solvents, synthetic antioxidants and intermediates of the catechin synthesis, were found in considerable amounts The demonstrated volatile profiling of powd. tea extracts provided information on safety, authenticity and product quality.

ACS Food Science & Technology published new progress about Antioxidants. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, SDS of cas: 140-11-4.

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

Mei, Lin published the artcileRole of Lactobacillus plantarum with antioxidation properties on Chinese sausages, Application In Synthesis of 123-29-5, the main research area is Lactobacillus plantarum antioxidation property chinese sausage.

Excessive protein and lipid oxidation can lead to the deterioration of sausage quality, especially flavor. Functional starter culture increases their attractiveness through sensory qualities and a potential healthpromoting effect. It was investigated that Lactobacillus plantarum (L.plantarum) strains with antioxidation properties effected on the flavor and oxidation of fermented sausage in the study. The group treated with natural fermentation was used to as control (control group). Results showed that P3 and P3-M2 had the ability of reducing lipid and protein oxidation during fermentation The increase of lipoxygenase activity and thiobarbituric acid reactive substances (TBARs) values were retarded. Sulfhydryl group contents were significantly higher than those in the control. Furthermore, changes in protein bands were confirmed with the less protein oxidation with P3-M2 than P3 and the control. Accordingly, strain P3 and P3-M2 significantly enhanced the types and relative contents of esters after fermented, indicating that strain P3 and P3-M2 contributed to the production of flavor substances. These results revealed that L.plantarum strains with antioxidation properties were a promising approach in inhibiting lipid and protein oxidation of Chinese sausage, maintaining the stable natural structure of protein, simultaneously improve the quality of sausage and promote the sausage to form a better flavor.

LWT–Food Science and Technology published new progress about Antioxidants. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application In Synthesis of 123-29-5.

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

Liang, Lu published the artcileUntargeted metabolomics analysis based on HS-SPME-GC-MS and UPLC-Q-TOF/MS reveals the contribution of stem to the flavor of Cyclocarya paliurus herbal extract, COA of Formula: C11H22O2, the main research area is stem flavor Cyclocarya paliurus herbal extract HSSPMEGCMS UPLCQTOFMS.

The herbal tea made from the leaves and stems of Cyclocarya paliurus is thought to be more flavorful than those made from the leaves only. However, evidence supporting this view is not available yet. 53 VOCs and 54 non-VOCs were identified via HS-SPME-GC-MS and UPLC-Q-TOF/MS, resp., which were found to vary dramatically in three groups of samples (combination of stems and leaves, separated leaves, and separated stems). 11 VOCs and 18 non-VOCs potential markers are responsible for the change of metabolic effects through the biosynthesis of flavonoids, the synthesis of terpenoids, and the oxidation of fatty acids and carotenoids. In response, the stems were effective to enhance fatty odors, the initial astringency and bitterness and the aftertaste of sweetness of the leaves. Stems are conducive to increasing total phenolic content, total flavonoid content and antioxidant capacity of Cyclocarya paliurus herbal extract because of the increase in polyphenols. In addition, the stems have the potential to be used as raw materials for nerolidol and polyphenols extraction This study has been the first to determine the contribution of stem to the flavor of Cyclocarya paliurus herbal tea and these results provide the theor. basis for making Cyclocarya paliurus herbal tea with stems.

LWT–Food Science and Technology published new progress about Antioxidants. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

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