Phytochemical analysis, antibacterial and antioxidant activities of essential oil from Hibiscus sabdariffa (L) seeds, (Sudanese Karkadi) was written by Hagr, Tuhami Elzein;Adam, Ibrahim Abdurrahman. And the article was included in Progress in Chemical and Biochemical Research in 2020.SDS of cas: 106-73-0 The following contents are mentioned in the article:
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. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0SDS of cas: 106-73-0).
Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.SDS of cas: 106-73-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics