Tag: M.W=150-200

Oforma, C. C. published the artcileCharacterization of essential oils and fatty acids composition of stored Ginger (Zingiber officinale Roscoe), Safety of Methyl octanoate, the main research area is Zingiber essential oil fatty acid zingiberene GCMS.

The essential oils and fatty acids composition of stored Zingiber officinale Roscoe (Ginger) were characterized using Gas chromatog.-Mass Spectrometric (GC/MS) method. The ginger rhizomes sample was procured from spices store at Bwari main market, Abuja, Nigeria. It was pretreated and the proximate anal. was carried out. The essential oils and fatty acids were extracted using Hydro-distillation unit. It was then analyzed using GC/MS. From the results obtained, the proximate composition showed 8.50% protein content, 3.80% crude fiber, 5.10% fat, 3.60% ash content, 10.20% moisture and 68.80% carbohydrate content. 38 essential oil components were found and the essential oil was dominated by the compound class Sesquiterpenes (64.83%) followed by Esters (13.29%), aldehydes (9.16%), Sesquiterpenols (6.46%) and monoterpenes (5.71%). Monoterpenols constituted 3.35% while ketones and oxides were seen in trace amounts The specific dominant constituents were zingiberene (28.57%), Arcurcumene (14.22%) and Geranyl Acetate (13.28%). There was a decrease in the number of sesquiterpenes and monoterpenes in the stored ginger compared to the number earlier reported on freshly harvested and dried samples but the reduction did not affect the overall average percentage composition The fatty acid comprised 50% saturated acids and 50% unsaturated acids and was dominated by Linoleic Acid (23.92%) followed by palmitic acid (22.18%), oleic acid (20.40%) and Lauric Acid (8.34%). The composition of the Zingiber officinale essential oil and fatty acid has shown that the plant contains true essential oils, implying that the medicinal and flavouring strength of the plants may be attributed to its essential oil composition

Journal of Applied Sciences and Environmental Management published new progress about Blood. 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

Oforma, C. C. published the artcileCharacterization of essential oils and fatty acids composition of stored Ginger (Zingiber officinale Roscoe), Safety of Methyl decanoate, the main research area is Zingiber essential oil fatty acid zingiberene GCMS.

The essential oils and fatty acids composition of stored Zingiber officinale Roscoe (Ginger) were characterized using Gas chromatog.-Mass Spectrometric (GC/MS) method. The ginger rhizomes sample was procured from spices store at Bwari main market, Abuja, Nigeria. It was pretreated and the proximate anal. was carried out. The essential oils and fatty acids were extracted using Hydro-distillation unit. It was then analyzed using GC/MS. From the results obtained, the proximate composition showed 8.50% protein content, 3.80% crude fiber, 5.10% fat, 3.60% ash content, 10.20% moisture and 68.80% carbohydrate content. 38 essential oil components were found and the essential oil was dominated by the compound class Sesquiterpenes (64.83%) followed by Esters (13.29%), aldehydes (9.16%), Sesquiterpenols (6.46%) and monoterpenes (5.71%). Monoterpenols constituted 3.35% while ketones and oxides were seen in trace amounts The specific dominant constituents were zingiberene (28.57%), Arcurcumene (14.22%) and Geranyl Acetate (13.28%). There was a decrease in the number of sesquiterpenes and monoterpenes in the stored ginger compared to the number earlier reported on freshly harvested and dried samples but the reduction did not affect the overall average percentage composition The fatty acid comprised 50% saturated acids and 50% unsaturated acids and was dominated by Linoleic Acid (23.92%) followed by palmitic acid (22.18%), oleic acid (20.40%) and Lauric Acid (8.34%). The composition of the Zingiber officinale essential oil and fatty acid has shown that the plant contains true essential oils, implying that the medicinal and flavouring strength of the plants may be attributed to its essential oil composition

Journal of Applied Sciences and Environmental Management published new progress about Blood. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Safety of Methyl decanoate.

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

Somkuwar, R. G. published the artcileVolatome finger printing of red wines made from grapes grown under tropical conditions of India using thermal-desorption gas chromatography-mass spectrometry (TD-GC/MS), Application In Synthesis of 106-32-1, the main research area is red wine grape volatile compound thermal desorption gas chromatog; Phenolics; Red wine varieties; TD–GC–MS; Volatile compounds; Wines.

The current study evaluated the key characters of aroma composition in diversified red wines (Cinsaut, Grenache, Cabernet Franc, Petit Verdot, Cabernet Sauvignon, Nielluccio, Tempranillo, Syrah, Merlot and Caladoc). Out of hundreds of volatile compounds 64 compounds were considered for study. Different groups consisting of fatty acids, volatile alcs., aldehydes, esters, volatile phenols and terpenes were analyzed using gas chromatog. mass spectrometry coupled with thermal desorption (TD-GC-MS). Among all these diversified classes, alcs. were found as the most dominant group followed by esters and acids whereas aldehydes, phenols and terpenes were found to be minor compounds Among the varieties, Nielluccio wine recorded highest concentration of total volatile compounds (191.53 mg/L) while, it was least in Caladoc wines (15.45 mg/L). The principal component anal. clearly differentiated Grenache wines based on their relationships between scores and their aroma composition followed by Nielluccio and Cinsuat wines. Out of sixty four compounds, only six aromatic compounds viz. butanediol, isoamyl actate, γ-Terpene, butanol, acetic acid and furfural have satisfying aroma descriptors with floral and fruity nuances and contribute to differentiate the Grenache wines from other varieties which have similar scores in PC1 anal. The cluster anal. also suggested that the wines in the same group (Cinsaut, Tempranillo and Syrah), (Cabernet Franc, Cabernet Sauvignon, Caladoc and Merlot) and (Nielluccio and Petit Verdot) had similar aroma characterization. Grenache wines were well differentiated from the sub group formed by other red varieties.

Journal of Food Science and Technology (New Delhi, India) published new progress about Esters Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application In Synthesis of 106-32-1.

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

Vadola, Paul A. published the artcileC-H Bond Functionalization via Hydride Transfer: Formation of α-Arylated Piperidines and 1,2,3,4-Tetrahydroisoquinolines via Stereoselective Intramolecular Amination of Benzylic C-H Bonds, Name: Ethyl 2,2-dimethylpent-4-enoate, the main research area is arylated piperidine tetrahydroisoquinoline benzyl stereoselective intramol amination hydride transfer.

We here report a study of the intramol. amination of sp3 C-H bonds via the hydride transfer cyclization of N-tosylimines (HT-amination). In this transformation, 5-aryl aldehydes are subjected to N-toluenesulfonamide in the presence of BF3·OEt2 to effect imine formation and HT-cyclization, leading to 2-arylpiperidines and 3-aryl-1,2,3,4-tetrahydroisoquinolines in a one-pot procedure. We examined the reactivity of a range of aldehyde substrates as a function of their conformational flexibility. Substrates of higher conformational rigidity were more reactive, giving higher yields of the desired products. However, a single substituent on the alkyl chain linking the N-tosylimine and the benzylic sp3 C-H bonds was sufficient for HT-cyclization to occur. In addition, an examination of various arenes revealed that the electronic character of the hydridic C-H bonds dramatically affects the efficiency of the reaction. We also found that this transformation is highly stereoselective; 2-substituted aldehydes yield cis-2,5-disubstituted piperidines, while 3-substituted aldehydes afford trans-2,4-disubstituted piperidines. The stereoselectivity is a consequence of thermodn. control. The pseudoallylic strain between the arene and tosyl group on the piperidine ring is proposed to rationalize the greater stability of the isomer with the aryl ring in the axial position. This preferential placement of the arene is proposed to affect the observed stereoselectivity.

Journal of Organic Chemistry published new progress about Amination, stereoselective (intramol.). 86549-27-1 belongs to class esters-buliding-blocks, name is Ethyl 2,2-dimethylpent-4-enoate, and the molecular formula is C9H16O2, Name: Ethyl 2,2-dimethylpent-4-enoate.

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

Hagr, Tuhami Elzein published the artcilePhytochemical analysis, antibacterial and antioxidant activities of essential oil from Hibiscus sabdariffa (L) seeds, (Sudanese Karkadi), SDS of cas: 111-11-5, the main research area is Hibiscus seed antibacterial antioxidant essential oil.

Chem. constituents, phytochem. screening of the essential oil from H. sabdariffa (L) Seeds, and evaluated its potential antibacterial and antioxidant activities, using Soxhlet method to extract the essential oil. Phytochem. screening showed that Alkaloids, Flavonoids, Carbohydrates, Saponins, Triterpens, Streols, Tannins and phenolic compounds are present in seeds of the H.Sabdariffa. Thirty eight components have been identified which classified in to four categories; 31 fatty acid ester derivatives, the majority of them are; Hexadecanoic acid, Me ester (16.94%), 9,12- Octadecadienoic acid (Z,Z), Me ester (21.93%), 9,-Octadecadienoic acid (Z), Me ester (30.11%), Me stearate(7.39%), Cyclopropaneoctanoic acid (3.17 %), Dotriacontane(2.17 %), two phenolic derivatives; 1,3-Benzodioxole, 4methoxy-6-(2-propenyl) (0.01 %) and Apiol (0.04 %), two steroidal derivatives; 17-Androstannone, 3-(3, 4-dimethylphenyl) (1.81%) and Stigmasta-4,7,22-trien-3.beta.-ol (0.41%) and Beta.-Amyrin (3.82%), Alpha.-Amyrin (1.65 %) Urs-12-en-3-ol, acetate,(3.beta.) (1.17%). The DPPH assay, showed moderate antioxidant potential (50 ± 0.01 compared with standard 89 ± 0.01; the antibacterial showed high inhibitory effect against Bacillus subtilis (13mm). In conclusion, the study showed that the Oil of H. sabdariffa seed is a good source of antioxidants due to the presence of phenolic compounds, also is a potential source of natural antibacterial, and justify its uses in folkloric medicines.

Progress in Chemical and Biochemical Research published new progress about Antibacterial agents. 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

Zhong, Zhuoheng published the artcileIntegrative omic analysis reveals the improvement of alkaloid accumulation by ultraviolet-B radiation and its upstream regulation in Catharanthus roseus, Product Details of C9H10O2, the main research area is Catharanthus leaf ATP synthase geranylgeranyl diphosphate reductase gene ontol.

Indole alkaloids from Catharanthus roseus (L.) G. Don were valued for their wide spectrum of pharmaceutical effects. Their biosynthesis is modulated by various abiotic factors including UV B radiation which induced ATP production and led to accumulation of indole alkaloids. To investigate the regulatory mechanism of secondary metabolism in the leaf mitochondria of C. roseus under UV B radiation, combinatory study of proteomic and metabolomic analyses of C. roseus was performed. ATP export in the leaves of C. roseus increased under UVB radiation, which required mitochondrial ATP synthase. Proteins related to mitochondrial complexes II/IV and their gene expression levels increased, and those related to mitochondrial complex I decreased. Proteins related to the methylerythritol phosphate pathway, especially geranylgeranyl pyrophosphate synthase, increased under UV B radiation. Metabolites whose levels changed were mainly alkaloids, organic acids, carbohydrates, phenylpropanoids, and fatty acids, while eight indole alkaloids increased. Integrative anal. of omics data indicated that the metabolism of glutamate and tyrosine was downregulated. These results suggest that UV B radiation induces dynamic changes in mitochondria in C. roseus, which guarantees ATP production, regulates the flux of the methylerythritol phosphate pathway to the biosynthesis of monoterpene moieties, and leads to accumulation of various indole alkaloids.

Industrial Crops and Products published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Product Details of C9H10O2.

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

Day, M. P. published the artcileAeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes, Recommanded Product: Ethyl octanoate, the main research area is Vitis wine chem composition fermentation sensory attribute.

Aeration during fermentation of red wines has the potential to enhance pos. red fruit attributes and suppress less desirable reductive characteristics. The implementation of aeration in com. winemaking, however, is impeded by the lack of a clear understanding of both the major benefits of its use and the nature of the aeration regimes required to modify the finished product. This work aimed to evaluate the impact of different modes of aeration, varying in their timing, duration and intensity, on fermentation duration, chem. composition and sensory properties of Shiraz wine. Methods and Results : Forty-eight pilot-scale fermentations (450 kg) were treated with different aeration modalities and compared to non-aerated fermentations across four vintages. This work demonstrated the reproducible effects of aeration, resulting in an enhancement of fruit-related attributes, decreases in color intensity and a lowering of astringent mouthfeel and bitterness. The development of attributes describing possible oxidation or undesirable volatility were not observed in this work. These effects on wine sensory attributes were correlated with an increase in the concentration of relevant short and branched-chain esters and acetates, and a decrease in the concentration of phenolic substances. No enhancement of fermentation performance was observed in any of the trials. Overall, this work revealed the robustness of red wine fermentations to aeration. This work provides strong evidence that aeration does not alter the duration of either alc. or malolactic fermentation of red musts. Although there was no impact on fermentation performance, aeration did result in the production of wines with increased red fruit characters, and decreased astringency and reductive off-odours. This work demonstrates aeration to be a useful oenol. tool for the production of red wine and indicates that stylistic impact, rather than fermentation performance, is likely to be more pertinent to the adoption of red wine aeration.

Australian Journal of Grape and Wine Research published new progress about Acidity (titratable). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

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

Wang, Baoyi published the artcileCharacterization analysis of flavor compounds in green teas at different drying temperature, Recommanded Product: Methyl octanoate, the main research area is green tea flavor drying temperature amino acid saccharide catechin.

Drying is an important factor in the formation of green tea flavor. In this study, metabolomic anal. were used to detect characteristic components of four green teas with clean aroma (CA), chestnut-like aroma (CLA), bean-like aroma (BLA) and high-fired aroma (HFA) produced by adjusting drying temperature The sensory evaluation results showed that the tea dried at 90°C, 110°C, 140°C and 160°C had a clean aroma, chestnut-like aroma, bean-like aroma and high-fired aroma resp. A total of 95 volatile compounds were identified. Linalool, naphthalene, 2-methyl-naphthalene, 1-octen-3-ol contributed most to the clean aroma. 1,2-dihydro-1,1,6-trimethyl-naphthalene was the key component of the chestnut-like aroma. 2,3-diethyl-5-methyl-pyrazine, 2-methyl-butanal, 3-ethyl-2,5-dimethyl-pyrazine had the biggest contribution to the bean-like aroma. 2,3-diethyl-5-methyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine and 2-ethyl-5-methyl-pyrazine contributed most to the high-fired aroma. A total of 838 non-volatile compounds were detected and amino acids, saccharides decreased while catechins, flavonols increased during the increasing of drying temperature It′s found that they were related to the taste of umami, astringency and bitterness. This result provides a guidance and theor. basis for the processing of green tea with different aroma types.

LWT–Food Science and Technology published new progress about Alcoholic beverages. 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

Ubeda, Cristina published the artcileStudy of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method, Recommanded Product: Methyl decanoate, the main research area is sparkling wine aroma sensory property volatile compound; Aging; Impact aroma compounds; Olfactometry; País grape variety; Sensory analysis; Volatile compounds; sparkling wine.

One of the strongest factors that affects the volatile profile of sparkling wine is the winemaking process. Here we focus on determining the effects of the second fermentation and aging on lees of sparkling wine from Pais grape variety combining different anal. techniques for the first time in sparkling wine: gas chromatog./mass spectrometry/olfactometry and sensorial anal. During the second fermentation and aging, there was a significant loss of esters that might be related to the adsorption on lees and ester volatility and chem. hydrolysis. The concentration of several compounds such as some esters (di-Et succinate, Et lactate, and Et isovalerate) increased during aging and could be used as aging markers. Vitispiranes were identified as the best norisoprenoids aging markers for young sparkling wines (12 mo of aging). Also, PCA showed that time of aging on lees affected mostly esters and terpenes. On the other hand, the diminution of fruity/floral impact odorants during aging was not perceived in sensorial trials. Our results suggest that the responsibility for fruity/floral nuances in sparkling wine might reside in a few high-impact aromatic compounds, such as Et isobutyrate, isoamyl acetate, Et hexanoate, β-phenylethanol and di-Et succinate.

Food Research International published new progress about Aging of materials. 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

Song, Young-Ran published the artcileEvaluation of Probiotic Properties of Pediococcus acidilactici M76 Producing Functional Exopolysaccharides and Its Lactic Acid Fermentation of Black Raspberry Extract, Quality Control of 123-29-5, the main research area is Pediococcus probiotics exopolysaccharide black raspberry lactic acid; Pediococcus acidilactici; antioxidant; black raspberry; exopolysaccharide; flavors; lactic acid fermentation.

This study aimed to determine the probiotic potential of Pediococcus acidilactici M76 (PA-M76) for lactic acid fermentation of black raspberry extract (BRE). PA-M76 showed outstanding probiotic properties with high tolerance in acidic GIT environments, broad antimicrobial activity, and high adhesion capability in the intestinal tract of Caenorhabditis elegans. PA-M76 treatment resulted in significant increases of pro-inflammatory cytokine mRNA expression in macrophages, indicating that PA-M76 elicits an effective immune response. When PA-M76 was used for lactic acid fermentation of BRE, an EPS yield of 1.62 g/L was obtained under optimal conditions. Lactic acid fermentation of BRE by PA-M76 did not significantly affect the total anthocyanin and flavonoid content, except for a significant increase in total polyphenol content compared to non-fermented BRE (NfBRE). However, fBRE exhibited increased DPPH radical scavenging activity, linoleic acid peroxidation inhibition rate, and ABTS scavenging activity of fBRE compared to NfBRE. Among the 28 compounds identified in the GC-MS anal., esters were present as the major groups. The total concentration of volatile compounds was higher in fBRE than that in NfBRE. However, the undesirable flavor of terpenes decreased. PA-M76 might be useful for preparing functionally enhanced fermented beverages with a higher antioxidant activity of EPS and enhanced flavors.

Microorganisms published new progress about Antimicrobial agents. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Quality Control of 123-29-5.

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