Tag: M.W=150-200

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, Name: Methyl decanoate, 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. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Name: Methyl decanoate.

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

Mzoughi, Zeineb published the artcileWild edible Swiss chard leaves (Beta vulgaris L. var. cicla): Nutritional, phytochemical composition and biological activities, Computed Properties of 110-42-9, the main research area is Beta leaf ethanol extract iron magnesium anemia cardiovascular disease; Antioxidant properties; Aroma volatiles; Beta vulgaris; Enzyme inhibitory activity; Halophyte plant; Nutritional profile; Wild plant.

Nutritional, soluble carbohydrates and aroma volatile profiles of Tunisian wild Swiss chard leaves (Beta vulgaris L. var. cicla) have been characterized. The chem. composition of an ethanol chard leaves extract, as well as its in vitro antioxidant, α-amylase and α-glucosidase inhibition activities were carefully evaluated. The results of the proximate composition showed that total carbohydrate fraction, mainly as dietary fiber were the major macronutrient (2.43 g/100 g fw), being the insoluble dietary fiber the predominant fraction (2.30 g/100 g). In addition, leaves of Beta vulgaris L. were especially rich in Mg, Fe and Ca (4.54, 2.94 and 2.28 mg/100 g fw) and very poor in Na (0.09 mg/100 g fw). Volatile profile revealed that non-terpene derivatives and sesquiterpene hydrocarbons were the essential classes of volatiles in the chard leaves. Myricitrin, p-cumaric acid and rosmarinic acid were characterized. Moreover, the ethanol extract of wild Swiss chard leaves revealed significant antioxidant capacity. Furthermore, a good enzyme inhibitory effects on α-glucosidase and α-amylase activities were observed These findings highlighted the potential health benefits of wild Swiss Chard as a source of nutritional and bioactive compounds

Food Research International published new progress about Antioxidants. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Computed Properties of 110-42-9.

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

Romano, Raffaele published the artcileRecovery of bioactive compounds from walnut (Juglans regia L.) green husk by supercritical carbon dioxide extraction, Name: Ethyl nonanoate, the main research area is bioactive compound recovery Juglans regia supercritical carbon dioxide extraction.

In this work, the use of supercritical carbon dioxide, a nontoxic solvent, was proposed to extract bioactive compounds from Juglans regia L. green husk and was compared to other traditional techniques based on solvents such as ethanol, methanol and water. Supercritical CO2 was combined with ethanol as an organic modifier at a rate of 20% of the total flow to achieve greater extraction of polar compounds The extracts were characterised in terms of extraction yields, antioxidant activity, total polyphenol content, phenolic acids, juglone, volatile organic compounds and antifungal activity. The results showed that the extracts obtained with supercritical CO2 were rich in polyphenols (10750 mg GAE/100 g) and juglone (1192 mg/100 g) and exerted high antioxidant activity and antifungal activity compared with the tested fungi. Walnut green husk is not just a food industry waste but also an important economic source of bioactive compounds that could be used for food active packaging.

International Journal of 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, Name: Ethyl nonanoate.

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

Dachery, Bruna published the artcileEffect of Aspergillus carbonarius on ochratoxin a levels, volatile profile and antioxidant activity of the grapes and respective wines, SDS of cas: 111-11-5, the main research area is aspergillus carbonarius ochratoxin levels volatile profile antioxidant activity grape; Aroma; Cabernet Sauvignon; Moscato Italico; Mycotoxin; OTA; Toxigenic fungi; Volatile compound; Wine quality.

Aspergillus carbonarius can produce a possibly carcinogenic mycotoxin named ochratoxin A (OTA). The metabolism of this fungus can also impact grape and wine quality as it influences the volatile and phenolic profiles, which are related to aroma and antioxidant activity, resp. The objective of this study was to evaluate the effect of A. carbonarius on OTA levels and for the first time on volatile profile and antioxidant activity of grapes and their resp. wines. Cabernet Sauvignon (CS, red) grapes presented higher susceptibility to A. carbonarius than Moscato Italico (MI, white) grapes and OTA levels in their resp. musts were in accordance with this same trend. However, vinification of red grapes resulted in 67% reduction of OTA, while the reduction observed with white wines was 45%. The presence of acids (hexanoic, octanoic, nonanoic and decanoic, fatty odor) was found to be an indicative of the fungus incidence in grapes. These acids were precursors of esters that might impart neg. aroma (Me nonanoate and isoamyl octanoate, fatty odor) or provide desirable fruity characteristics (Et hexanoate, Et octanoate and Me octanoate) for wine. In addition, terpenes were detected only in wines produced with grapes (CS and MI) inoculated with A. carbonarius. The presence of A. carbonarius increased the antioxidant activity of CS grapes. For MI grapes and both wines (CS and MI) no differences were verified in the antioxidant activity of the samples affected or not affected by this fungus. Although A. carbonarius occurrence has shown no influence on the antioxidant activity of wines, it produced OTA and has neg. influenced the wine odor profile, due to the production of some volatiles that impart a deleterious effect on wine aroma.

Food Research International published new progress about Antioxidants. 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

Zhou, Hengyue published the artcileEffect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage, HPLC of Formula: 123-29-5, the main research area is fermentation oxidative stability volatile mol sausage storage; Antioxidant; Emulsion-type Sausage; Refrigerated Storage; Volatile Profile.

The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile mol. profiles of emulsion-type sausage stored at 4°C for 28 days. The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). However, FB accelerated the reduction in thiol groups (p<0.05). Addnl., FB inhibits excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcs. (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alc.), 5 ester compounds (i.e., Et acetate, Et lactate, and Et hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component anal. showed that the aroma profiles of sausages with and without FB are easily identified. The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors. Asian-Australasian Journal of Animal Sciences published new progress about Antioxidants. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, HPLC of Formula: 123-29-5.

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

Deng, Yang published the artcileBrewing rutin-enriched lager beer with buckwheat malt as adjuncts, Synthetic Route of 106-32-1, the main research area is Fagopyrum malt rutin beer brewing; Buckwheat malt; flavonoid compounds; functional beer; oxidative stability; rutin.

Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and antioxidant activity of beer. In order to develop a lager beer with high rutin content and desirable sensory characteristics, tartary buckwheat malt was used as a brewing adjunct. The results showed that the rutin-degrading enzyme was the key factor affecting the rutin content in the wort and beer. Compared to beer made using the common mashing method, the rutin content in the buckwheat beers produced using an improved mashing method was approx. 60 times higher. The total flavonoid contents in buckwheat beers also depended strongly on the mashing methods, ranging from 530.75 to 1,704.68 mg QE/1. Tlie rutin-rich beers also showed better oxidative stability during forced-aging. Meanwhile, the buckwheat beers were found to be acceptable in terms of the main quality attributes, flavor, and taste.

Journal of Microbiology and Biotechnology published new progress about Antioxidants. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Synthetic Route of 106-32-1.

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

Zapata, Pedro J. published the artcilePhenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits, Related Products of esters-buliding-blocks, the main research area is Cydonia sensory profile beer maceration antioxidant.

Quince fruit (Cydonia oblonga Miller) is not very appreciated for their sensory properties for fresh consumption but it is a fruit rich in functional compounds The aim of this study was to take advantage of this fruit to improve the functional profile of one of the most popular alc. beverages around the world, beer. For this purpose, one quince cultivar, Vranja, and two clones ZM9 and PUM were used to brew beer and study its physico-chem., aromatic (headspace solid phase micro-extraction, HS-SPME), functional (phenolic compounds and antioxidant capacity) and sensory (descriptive anal. with trained panel) properties. The addition of quince increased the total polyphenol content, the total hydroxicinnamic acids, concentration of main volatile compounds related with fruity sensory descriptors, and led to higher intensities of floral and fruity sensory attributes. Therefore, the quince beer had a better functional composition and better sensory characteristics than the control beer.

LWT–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, Related Products of esters-buliding-blocks.

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

Yao, Jiangqi published the artcileEffects of dandelion addition on antioxidant property, sensory characteristics and inhibitory activity against xanthine oxidase of beer, Recommanded Product: Methyl octanoate, the main research area is beer dandelion antioxidant sensory property xanthine oxidase; Antioxidant activity; Chicoric acid; Craft beer; Dandelion; Polyphenols; Xanthine oxidase.

The effects of dandelion addition (DA) on the physiochem. properties, antioxidant activity, inhibitory activity against xanthine oxidase (XOD) and flavor of craft beer were investigated. It was found that DA changed the pH value, total acid content, thiobarbituric-acid-value, sugar content and color of beer, and increased the contents of total polyphenols and flavonoids and thus the antioxidant activity of beer. HPLC anal. showed that DA provided beer with chlorogenic, caffeic, ferulic, and chicoric acid, contributing to the inhibition activity against XOD that is a key enzyme in uric acid production GC-MS anal. showed that 3-methyl-1-butanol, isopentyl acetate and Et caprylate were main aroma components of all samples. Although DA introduced the special aroma component of azulene, it did not significantly affect the appearance, bubble, aroma and taste evaluation of beer. Conclusively, DA potentially improved the beer properties of antioxidant and inhibition of uric acid production without changing its sensory characteristics.

Current Research in Food Science 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