Tag: M.W=150-200

Shahidah, A. Adamu published the artcileComparative amino acid and volatile flavor profile of dawadawa produced from the seeds of P. biglobosa, G. max and H. sabdariffa, Synthetic Route of 110-42-9, the main research area is Parkia Glycine Hibiscus seed dawadawa amino acid flavor fermentation.

A comparative anal. of free amino acid and volatile organic compounds profile of dawadawa produced from the seeds Parkia biglobosa, Glycine max and Hibiscus sabdariffa was evaluated. The free amino acid profile were analyzed using amino acid analyzer while the volatile organic compound profile were analyzed using Gas -Chromatog.-Mass Spectrometry (GC-MS). Difference was observed in the amino acid profile of the dawadawa with laboratory produced dawadawa recording an increased in the essential amino acid lysine, valine, methionine and leucine while tyrosine been the only non-essential amino acid that slight increased. Aspartic and glutamic acids seems to be the major amino acids in locally produced dawadawa with a value of 9.00 and 17.26 g/100 g protein. Fermentation increased the bioavailability of aspartic acid (9.00 to 9.31 g/100 g protein) while the glutamic acid decreased from 17.26 to 14.38 g/100 g protein after fermentation under laboratory conditions. The locally and laboratory produced dawadawa from G. max, the laboratory produced dawadawa showed increased in the six essential amino acid. The essential amino acid leucine and non-essential amino acids aspartic and glutamic acid are identified as the major amino acids in locally produced dawadawa from locust bean. The locally produced dawadawa from H. sabdariffa had the highest amino acid for lysine, valine glutamic acid and proline while threonine was the same in both local and laboratory produced. The locally and laboratory fermented seeds of P. biglobosa showed several volatile compounds in both dawadawa with locally produced dawadawa having 21 volatile organic compounds while dawadawa produced in the laboratory had 24 volatile organic compounds The G. max produced dawadawa had 6 esters, 5 amides, 4 acids, 3 alcs., 2 hydrocarbons and one heterocyclic compound The volatile organic flavor compounds detected in dawadawa produced from H. sabdariffa seeds include 2 acids class flavor volatile, 1 alcs., 2 aldehydes, 2 ketones, 2 amides, 4 carbonyl, 8 esters, 8 hydrocarbons and 1 phenol. The free amino acid and volatile profile varied between the laboratory and locally produced dawadawa from the three seeds.

Journal of Advances in Microbiology published new progress about Bioavailability. 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

Shahidah, A. Adamu published the artcileComparative amino acid and volatile flavor profile of dawadawa produced from the seeds of P. biglobosa, G. max and H. sabdariffa, Application of Methyl octanoate, the main research area is Parkia Glycine Hibiscus seed dawadawa amino acid flavor fermentation.

A comparative anal. of free amino acid and volatile organic compounds profile of dawadawa produced from the seeds Parkia biglobosa, Glycine max and Hibiscus sabdariffa was evaluated. The free amino acid profile were analyzed using amino acid analyzer while the volatile organic compound profile were analyzed using Gas -Chromatog.-Mass Spectrometry (GC-MS). Difference was observed in the amino acid profile of the dawadawa with laboratory produced dawadawa recording an increased in the essential amino acid lysine, valine, methionine and leucine while tyrosine been the only non-essential amino acid that slight increased. Aspartic and glutamic acids seems to be the major amino acids in locally produced dawadawa with a value of 9.00 and 17.26 g/100 g protein. Fermentation increased the bioavailability of aspartic acid (9.00 to 9.31 g/100 g protein) while the glutamic acid decreased from 17.26 to 14.38 g/100 g protein after fermentation under laboratory conditions. The locally and laboratory produced dawadawa from G. max, the laboratory produced dawadawa showed increased in the six essential amino acid. The essential amino acid leucine and non-essential amino acids aspartic and glutamic acid are identified as the major amino acids in locally produced dawadawa from locust bean. The locally produced dawadawa from H. sabdariffa had the highest amino acid for lysine, valine glutamic acid and proline while threonine was the same in both local and laboratory produced. The locally and laboratory fermented seeds of P. biglobosa showed several volatile compounds in both dawadawa with locally produced dawadawa having 21 volatile organic compounds while dawadawa produced in the laboratory had 24 volatile organic compounds The G. max produced dawadawa had 6 esters, 5 amides, 4 acids, 3 alcs., 2 hydrocarbons and one heterocyclic compound The volatile organic flavor compounds detected in dawadawa produced from H. sabdariffa seeds include 2 acids class flavor volatile, 1 alcs., 2 aldehydes, 2 ketones, 2 amides, 4 carbonyl, 8 esters, 8 hydrocarbons and 1 phenol. The free amino acid and volatile profile varied between the laboratory and locally produced dawadawa from the three seeds.

Journal of Advances in Microbiology published new progress about Bioavailability. 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

El Majdoub, Yassine Oulad published the artcileChemical characterization of three accessions of Brassica juncea L. extracts from different plant tissues, Application In Synthesis of 111-11-5, the main research area is chem composition root stem leaf Brassica; Brassica juncea spp.; GC; HPLC; foods; metabolites; non-volatile; nutraceuticals; volatile.

Indian mustard or Brassica juncea (B. juncea) is an oilseed plant used in many types of food (as mustard or IV range salad). It also has non-food uses (e.g., as green manure), and is a good model for phytoremediation of metals and pesticides. In recent years, it gained special attention due to its biol. compounds and potential beneficial effects on human health. In this study, different tissues, namely leaves, stems, roots, and flowers of three accessions of B. juncea: ISCI 99 (Sample A), ISCI Top (Sample B), and “”Broad-leaf”” (Sample C) were analyzed by HPLC-PDA/ESI-MS/MS. Most polyphenols identified were bound to sugars and phenolic acids. Among the three cultivars, Sample A flowers turned were the richest ones, and the most abundant bioactive identified was represented by Isorhamnetin 3,7-diglucoside (683.62 μg/100 mg dry weight (DW) in Sample A, 433.65 μg/100 mg DW in Sample B, and 644.43 μg/100 mg DW in Sample C). In addition, the most complex samples, viz. leaves were analyzed by GC-FID/MS. The major volatile constituents of B. juncea L. leaves extract in the three cultivars were benzenepropanenitrile (34.94% in Sample B, 8.16% in Sample A, 6.24% in Sample C), followed by benzofuranone (8.54% in Sample A, 6.32% in Sample C, 3.64% in Sample B), and phytone (3.77% in Sample B, 2.85% in Sample A, 1.01% in Sample C). The overall evaluation of different tissues from three B. juncea accessions, through chem. anal. of the volatile and non-volatile compounds, can be advantageously taken into consideration for future use as dietary supplements and nutraceuticals in food matrixes.

Molecules published new progress about Brassica juncea. 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

Huang, Yaling published the artcileVariation of Volatile Compounds and Corresponding Aroma Profiles in Chinese Steamed Bread by Various Yeast Species Fermented at Different Times, Application of Benzyl acetate, the main research area is volatile aroma Chinese steamed bread yeast; Chinese steamed bread; GC−MS; GC−O; aroma-active compounds; sensory evaluation.

To control the fermentation process of yeast-Chinese steamed bread (CSB), the volatile compounds and odor profiles of yeast-CSBs during fermentation were comprehensively investigated by sensory evaluation, gas chromatog.-mass spectrometry, gas chromatog.-olfactometry (GC-O), and odor activity value (OAV). Eight sensory attributes were established, and quant. descriptive anal. results showed that CF1303-CSB had intense sweet and sweet aftertaste attributes, CF1318-CSB was characterized by milky, wheaty, and yeasty attributes, while CL10138-CSB presented distinct sour, winy, and floury attributes. A total of 41 key aroma-active compounds were detected, and phenylethyl alc. was the most potent aroma compound with a flavor dilution (FD) of 1024. CF1303-CSB, CF1318-CSB, and CL10138-CSB contained 24, 22, and 21 key aroma compounds, resp., based on the OAV. These key aroma compounds can be used as the potential markers to monitor the yeast-CSBs during the fermentation process. Five compounds, including β-myrcene, 2-phenoxyethanol, Me cinnamate, guaiacol, and o-cresol, were first identified in CSB. These results provide theor. basis for processing and quality control of yeast-CSBs.

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

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

Sinha, Meetali published the artcileGenotoxicity QSAR (Geno-QSAR) models for the safety prioritization of specialty chemicals, Recommanded Product: Benzyl acetate, the main research area is genotoxicity quant structure activity relationship safety.

Toxicity profiling of specialty chems. is essential, since several studies have reported their role in acute/chronic health effects. It is voluminous to perform a battery of toxicity experiments on available specialty chems. In this study, we employed robust QSAR approaches to predict the carcinogenicity and mutagenicity potential for a dataset of 131 specialty chems. utilizing machine learning tools. Four predictive approaches were selected to benchmark the reliability and applicability of the suitable genotoxicity QSAR (Geno-QSAR) models each for carcinogenicity (CAESAR, ISS, ANTARES, and ISSCAN) and mutagenicity (CAESAR, SARpy, ISS, and KNN). Five-fold statistical evaluation was performed using an external dataset of more than 2000 compounds with their known genotoxicity potential. KNN/Read across and IRFMN/ANTARES resulted as the best model for mutagenicity and carcinogenicity, resp. Results obtained from the selected predictive models are narrowed down to the potentially safe compounds and are cross-validated with the exptl. details compiled through the literature mining. Geno-QSAR approaches demonstrated in this investigation have widespread applicability for safe compound prioritization and toxicity prediction of a large number of chems. in a lucid way.

Journal of the Indian Chemical Society published new progress about Carcinogenicity. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Recommanded Product: Benzyl acetate.

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

Yang, Xiaoqiu published the artcileNon-targeted screening and analysis of volatile organic compounds in drinking water by DLLME with GC-MS, Application In Synthesis of 110-42-9, the main research area is volatile organic compound drinking water analysis DLLME GC MS; Dispersive liquid-liquid microextraction; Drinking water; In silico toxicity prediction; Non-targeted analysis; Volatile organic compound.

Volatile organic compounds (VOCs) in drinking water may potentially be hazardous. We developed a novel non-targeted anal. method of VOCs in drinking water that uses dispersive liquid-liquid microextraction coupled with gas chromatog.-mass spectrometry. Anal. parameters were selected from range-finding tests on the peak number and average area of the extracted compounds The optimized method was applied to analyze VOCs in tap water samples collected from Wuhan City, China. Twenty-seven compounds with high match degrees and a high prevalence were selected for quantification and evaluation. We used structure-activity relationships to predict the carcinogenicity of these compounds Although most of the compounds were non-toxic, compounds such as di-Bu phthalate and diacetone alc. should be investigated further. Untargeted anal. of the tap water samples identified 75-200 VOCs, including 67 highly prevalent compounds Industrial and pharmaceutical chems. accounted for approx. 70% of the VOCs in the samples. This method of non-targeted anal. and in silico toxicity prediction is simple and economic, and could be used in screening VOCs in drinking water.

Science of the Total Environment published new progress about Carcinogenicity. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application In Synthesis of 110-42-9.

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

Shrestha, Shyam Sharan published the artcilePhytochemical Investigations and In Vitro Bioactivity Screening on Melia azedarach L. Leaves Extract from Nepal, Synthetic Route of 110-42-9, the main research area is Melia leaf phytochem compound bioactivity; Melia azedarach; enzyme inhibitory assays; phytosterols; polyphenols; traditional Nepalese medicine.

Melia azedarach is a common tree used in the traditional medicine of Nepal. In this work, leaves were considered as source of bioactive constituents and composition of methanol extract was evaluated and compared with starting plant material. Flavonoid glycosides and limonoids were identified and quantified by HPLC-DAD-MSn approaches in dried leaves and methanolic extract, while HPLC-APCI-MSn and GC/MS anal. were used to study phytosterol and lipid compositions β-Sitosterol and rutin were the most abundant constituents. HPLC-APCI-MSn and HPLC-DAD-MSn anal. revealed high levels of phytosterols and flavonoids in methanolic extract accounting 9.6 and 7.5% on the dried weight, resp. On the other hand, HPLC/MSn data revealed that limonoid constituents were in minor amount in the extract <0.1%, compared with leaves (0.7%) indicating that degradation occurred during extraction or concentration procedures. The methanol extract was subjected to different bioassays, and antioxidant activity was evaluated. Limited inhibitory activity on acetyl and butyryl cholinesterase, as well as on amylase were detected. Moreover, tyrosinase inhibition was significant resulting in 131.57±0.51 mg kojic acid equivalent/g of dried methanol extract, suggesting possible use of this M. azedarach extract in skin hyperpigmentation conditions. Moderate cytotoxic activity, with IC50 of 26.4μg/mL was observed against human ovarian cancer cell lines (2008 cells). Our findings indicate that the Nepalese M. azedarach leaves can be considered as valuable starting material for the extraction of phenolics and phytosterols, yielding extracts with possible cosmetic and pharmaceutical applications. Chemistry & Biodiversity published new progress about Cell morphology. 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

Guleria, Niraj published the artcileIdentification of male-specific active host plant volatiles for maize stem borer, Chilo partellus swinhoe, HPLC of Formula: 140-11-4, the main research area is male specific host plant volatiles maize stem borer Chilo.

The present study was conducted to identify male-specific active plant volatiles from maize against Chilo partellus. The gas chromatog.-electroantennogram detector evaluation of volatile extracts collected from maize plant through dynamic headspace collection revealed the presence of six electrophysiol. active volatiles for male, viz. toluene, 2-ethyl-1-hexanol, 4- hydroxy-4-methyl-2-pentanone, 1,4-dichlorobenzene, p- iso-Pr benzaldehyde (cuminaldehyde) and p-xylene. Electroantennogram anal. of selective synthetic volatiles against male moths revealed significantly higher response to geranyl acetate, cuminaldehyde, linalool and 2-ethyl-1-hexanol. Electroantennogram studies showed dose-dependent responses of male moths against geranyl acetate, cuminaldehyde, linalool and 2-ethyl-1-hexanol up to 50μg, above which saturation of antennal response was noticed. These findings will help to study the synergistic activity of identified volatiles with pheromone compounds for developing more effective lure for C. partellus monitoring and mass trapping.

Current Science published new progress about Chilo partellus. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, HPLC of Formula: 140-11-4.

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

Sendel, Sebastian published the artcileVolatile organic compounds released by wheat as a result of striped shieldbug feeding and insect behaviour, COA of Formula: C9H10O2, the main research area is volatile organic compound wheat shieldbug feeding insect behavior.

The most popular plant protection method is chem.; however, this is often connected with repeated treatments. Therefore, eco-friendly strategies need to be investigated. A good alternative is to use the natural repellent properties of plants. The aims of this study were to determine how adult striped shieldbugs (Aelia acuminata L.) feeding on spring wheat plants affect the emission of volatile organic compounds (VOCs) and to determine the reaction of these insects to synthetic blends of VOCs. Using GC/MS for VOC anal., we find that Aelia acuminata L. (1 or 2 adult pairs) significantly induced VOC emissions from wheat plants. In comparison with controls, larger amounts of (Z)-3-hexenal, (E)-2-hexenal, (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol, β-pinene, β-myrcene, (Z)-3-hexen-1-yl acetate, 1-hexyl acetate, 4-heptanone, (Z)-ocimene, linalool, linalool oxide, benzyl acetate, Me salicylate, indole, β-caryophyllene and (E)-β-farnesene were released as a result of the biotic stress, with two pairs of insects causing a significantly stronger plant reaction. On the basis of the VOCs identified and their emitted concentrations for two pairs of feeding adult striped shieldbugs, two blends of VOCs were prepared in three concentrations: blend I-(Z)-3-hexenal, (E)-2-hexenal, (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol, (Z)-3-hexen-1-yl acetate and 1-hexyl acetate, and blend II-(Z)-ocimene, linalool, benzyl acetate, Me salicylate, β-caryophyllene and (E)-β-farnesene. Using an olfactometer (Y-tube) to study insect behavior, it was found that the male striped shieldbugs were not attracted to any of the blends at any concentration Female shieldbugs were attracted to blend I at concentration 1. As for the remaining concentrations of both blends, females and males were repelled, with the higher the concentration the stronger the insect reaction.

Journal of Applied Entomology published new progress about Aelia acuminata. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, COA of Formula: C9H10O2.

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

Iniguez-Munoz, L. E. published the artcileThe production of esters and gene expression by Saccharomyces cerevisiae during fermentation on Agave tequilana juice in continuous cultures, COA of Formula: C10H20O2, the main research area is Saccharomyces Agave fermentation juice ester gene expression.

Volatile esters are formed during alc. fermentation, particularly that performed by yeasts. These compounds confer fruity attributes to drinks. Fermented beverages contain namely two groups of esters: acetate esters formed by alc. acetyltransferase enzymes (Atf1 and Atf2) and Et esters produced by the acyl-CoA ethanol O-acyltransferase enzymes (Eht1 and Eeb1), encoded by the ATF1, ATF2, EHT1 and EEB1 genes. The purpose of this study was to evaluate the effect of nitrogen addition, aeration and low temperatures on ester production during fermentation on Agave tequilana juice in a continuous system. Low temperatures increased Et esters production (4.5-fold) and enhanced the expression of the involved genes (more than 3.5-fold). Conversely, when compared to aeration, the effect was neg. as esters production decreased (75%) whereas the ATF1, ATF2 and EHT1 genes were repressed (0.6-, 0.8- and 0.4-fold, resp.). The results obtained during a continuous cultivation on Agave tequilana juice showed that production of esters occurred concomitantly with an increased gene expression, except for Et acetate. Therefore, the studied genes are not the only ones involved in its synthesis.

Revista Mexicana de Ingenieria Quimica published new progress about Agave tequilana. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, COA of Formula: C10H20O2.

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