Category: 111-11-5

Samatov, Aizat A. published the artcileVaporization/sublimation enthalpies of mono- and dimethyl-esters estimated by solution calorimetry method, Category: esters-buliding-blocks, the main research area is methyl ester solution calorimetry vaporization sublimation enthalpy.

The additive scheme for calculating the solvation enthalpies of aliphatic compounds has been developed for linear mono- and dimethyl-esters. Ester group contribution to the enthalpy of solvation in n-heptane was obtained. Accuracy of the proposed approach for determination of solvation enthalpies of linear mono- and dimethyl-esters was tested by comparison with exptl. solvation enthalpies. In most cases, deviations do not exceed 1 kJ·mol-1. It was found that the dependence of the solution enthalpies of mono- and dimethyl-esters on the number of carbon atoms in the mol. can be fitted by power function. This dependence and a group-additivity scheme for solvation enthalpy were used for estimation of the enthalpies of phase transitions of mono- and dimethyl-esters. Evaluated values of sublimation, vaporization, and fusion enthalpies at 298.15 K are in good agreement with exptl. data obtained by conventional methods.

Thermochimica Acta published new progress about Evaporation enthalpy. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.

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

Lorn, Da published the artcileScreening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables, Category: esters-buliding-blocks, the main research area is fermented vegetable lactic acid bacteria; Alcohol dehydrogenases; Fermented foods; Lactic acid bacteria; Mashed tomatoes; Volatile compounds; β-Glucosidases.

Lactic acid fermentation is a traditional process to preserve foods and to modify their organoleptic properties. This process is generally conducted in a spontaneous way, allowing indigenous lactic acid bacteria (LAB) of the matrix and of the environment to compete and grow. The aim of this study was to better characterize LAB strains ability to modify aroma profiles in fruit and vegetable matrixes, by focusing on two key enzymic activities: β-glucosidase and alc. dehydrogenase (ADH). Firstly, 200 LAB isolated from Cambodian and Vietnamese fermented foods were screened for their β-glucosidase activity and duplicate isolates identified through RAPD-PCR anal. were discarded. Thereby, 40 strains were found pos. for β-glucosidase using p-nitrophenyl-β-D-glucopyranoside as substrate. Among them, 14 displayed an activity greater than 10 nmol/min/mg dry cell. Thirteen were identified as Lactiplantibacillus (L.) plantarum and one as L. pentosus. Secondly, four strains of different phenotypes for β-glucosidase activity were tested for ADH activity. The highest reduction ability for hexanal and (E)-2-hexenal was obtained for Limosilactobacillus (L.) fermentum V013-1A for which no β-glucosidase activity was detectable. The three other strains (L. plantarum C022-2B, C022-3B, and V0023-4B2) exhibited a lower reduction ability and only for hexanal. Thirdly, mashed tomatoes were fermented with these four strains individually to evaluate their ability to release volatile compounds from the tomato precursors. Fifty-eight volatile compounds were identified and quantified by HS-SPME/GC-MS. Untreated tomatoes were rich in aldehydes. The tomatoes fermented with L. plantarum strains were rich in ketones whereas those with L. fermentum were rich in alcs. However, for the generation of terpenoids that provide flower and fruit flavours, our screening of β-glucosidase activity was not able to explain the differences among the strains. For ADH activity, L. fermentum exhibited a high activity in fermentation as most of the target aldehydes and ketones disappeared and were replaced by their corresponding alcs. The L. plantarum strains exhibited a lower activity but with an important substrate-selectivity diversity. A better knowledge of the functionality of each LAB strain in the food matrix will permit to predict and shape the aroma profiles of fermented food.

International Journal of Food Microbiology published new progress about Fish (raw fermented). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.

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

Amanpour, Asghar published the artcileNon-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil, Computed Properties of 111-11-5, the main research area is nonthermal plasma lipoxygenase aroma phenol olive oil.

Effects of non-thermal plasma (NTP) technol. on the aroma and phenolic compositions and inactivation of lipoxygenase (LOX) enzyme activity of extra virgin olive oil were investigated for the first time. A short non-thermal plasma treatment with pure argon gas (2 standard liters per min and an average voltage of 7 kV) was applied for 135 s on the olive oil sample. The LOX activity in the NTP treated oil was inhibited up to 42.9% in comparison with untreated oil. Mean values of the peroxides in both samples, expressed in meq oxygen/kg of oil, did not show any statistically significant difference. The values of the antioxidant potentials in the samples proved a mild reduction after NTP treatment. A total of 14 phenols and 31 volatiles were found in both samples with same profile. Although there was a slight difference in the test samples with regard to the concentration of individual phenolic and aroma compounds, this difference was not statistically significant. Therefore, NTP treatment had no statistically significant influence on the antioxidant activity, peroxide value, phenols and volatiles, except LOX activity.

Innovative Food Science & Emerging Technologies published new progress about Natural 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

Castanheiro, Jose published the artcileChitosan with Sulfonic Groups: A Catalyst for the Esterification of Caprylic Acid with Methanol, Name: Methyl octanoate, the main research area is chitosan sulfonic group catalyst esterification caprylic acid methanol; chitosan; esterification; heterogeneous catalyst.

Esterification of caprylic acid with methanol was performed over chitosan with sulfonic acid groups, as a catalyst, at 60°C. The sulfonic acid groups were introduced into chitosan (CH) by using chlorosulfonic acid. Catalysts were characterized by SEM (SEM), elemental anal., thermogravimetric anal. (TGA), X-ray diffraction (XRD), Fourier transform IR spectroscopy (FTIR), and acid-base titration Catalytic activity increased with the amount of sulfonic acid groups present on chitosan. The 4-CH-SO3H catalyst (chitosan with sulfonic acid groups-sample 4 prepared) showed the highest activity of all materials. The esterification of caprylic acid with methanol was optimized using a 4-CH-SO3H catalyst. Under optimized reaction conditions, it was found that, at 60°C, with 0.2 g of catalyst loading and with a molar ratio methanol to caprylic acid equal 1:95, a caprylic acid conversion of about 83%, after 4 h could be obtained. Catalytic stability of the 4-CH-SO3H material was evaluated through consecutive batch runs. After the second batch, the catalytic activity stabilized.

Polymers (Basel, Switzerland) published new progress about Acid-base titration. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Name: Methyl octanoate.

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

Cozzolino, R. published the artcileComparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit, Name: Methyl octanoate, the main research area is Actinidia volatile metabolite; Kiwifruit; PCA; Quality parameters; Sensory analysis; Volatile organic compounds.

Volatile organic compounds, quality and sensory parameters of four yellow- (‘Dori’́, ‘G3’, ‘Jintao’ and ‘Soreli’) and two green-fleshed (‘Hayward’ and ‘Summer’) kiwifruit cultivars were assessed. Statistical anal. was performed on volatiles, quality and sensory data for the identification of biomarkers of different kiwifruit cultivars. Principal component anal. showed that for all six samples a very good discrimination based on the cultivar was achieved. In particular, 2-pentylfuran can be used to distinguish between the green- and yellow-fleshed kiwifruit cultivars, while seven volatiles, can be identified as biomarkers of ‘Dori’́. These findings are in agreement with the sensory anal., which revealed that ‘Dori’́, the richest cultivar in esters, showed very high values of both ripe fruit smell and sweet sensory traits. Altogether, these results could offer recommendations for future breeding efforts for the production of kiwifruit cultivars with improved nutritional and aroma quality.

Food Chemistry published new progress about Actinidia chinensis. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Name: Methyl octanoate.

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

Zhao, Ning published the artcileFree and bound volatile compounds in ‘Hayward’ and ‘Hort16A’ kiwifruit and their wines, SDS of cas: 111-11-5, the main research area is Actinidia volatile compound kiwifruit wine.

Abstract: Aroma compounds in fruits and related products are known to occur in free and glycosidically bound forms. In this study, free and bound volatiles in juices and wines of two kiwifruit cultivars, Actinidia deliciosa ‘Hayward’ and A. chinensis ‘Hort16A’, were analyzed by solid-phase microextraction-gas chromatog.-mass spectrometry. Results showed that 67 free and 79 bound volatiles were found in juices and wines. Alcs. were the most abundant free volatiles, while the most representative bound volatiles were terpenoids. β-Damascenone and 4-methyl-3-penten-2-one released from aroma precursors were found in ‘Hort16A’ juice for the first time. Fruity, floral, and sweet flavors appeared to be the characteristic aroma in kiwifruit juices and wines. Principal component anal. showed that kiwifruit wines had a great aroma potential. Cluster anal. revealed that juices and wines had different profile of free volatiles, while similar bound volatile compositions were found. Moreover, abundant bound volatiles were discovered in these two kiwifruit pomace for the first time, indicating their potential applications in food and cosmetics industry.

European Food Research and Technology published new progress about Actinidia chinensis. 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

Chen, Junshuai published the artcileMeasurement of the Speed of Sound in Methyl Caprylate from 298.22 to 608.38 K and up to 10 MPa, Synthetic Route of 111-11-5, the main research area is sound velocity methyl caprylate Brillouin light scattering.

Me caprylate is expected to be one of the main components of biodiesel due to its high cetane number and good oxidation stability. Details of the exptl. speeds of sound in Me caprylate are very scarce, especially in high-temperature regions. Therefore, the speed of sound in liquid Me caprylate was measured by the Brillouin light scattering method in the temperature range of 298.22-608.38 K and at pressures of up to 10 MPa. The relative expanded uncertainty of the speed of sound is estimated to be less than 1.32% (coverage factor k = 2). The variation of the speed of sound with the temperature and pressure was analyzed. Besides, the correlation for the speed of sound as a function of temperature and pressure is presented based on the exptl. data. The absolute average of relative deviation between the exptl. data and the calculated results is 0.29%.

Journal of Chemical & Engineering Data published new progress about Brillouin scattering. 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

Syed, Chandini S. published the artcileExploration of antibacterial and antiproliferative secondary metabolites from marine Bacillus, Application of Methyl octanoate, the main research area is decanoic acid methyl ester secondary metabolite anticancer antibacterial Bacillus.

Antiproliferative secondary metabolites producing bacterial strain AVSC4 isolated from marine sediments was identified as Bacillus flexus based on 16S rRNA gene sequence anal. Under the strategy of liquid- liquid extraction, the crude extract was obtained showed significant antibacterial activity against different clin. pathogens. 0.5% methionine and 0.4% NaCl act as inducers for maximizing the growth and antibacterial activity of strain at pH 7 and 40°C. Heptadecanoic acid and Me hexadecanoic acid were identified as major and dominant secondary metabolites by GC-MS anal. and also showed significant antiproliferative activity against HT-29 (Human colorectal adenocarcinoma) and A-549 (Lung Cancer) with IC50 value 93.4μg/mL and 50.04μg/mL.

Journal of Microbiology, Biotechnology and Food Sciences 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, Application of Methyl octanoate.

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

Abbas, Rasha Khalid published the artcileChemical constituents of the goat margarine and antibacterial activity against bacterial Pathogens in Sudan, Quality Control of 111-11-5, the main research area is Escherichia Pseudomonas Salmonella goat margarine chem constituent antibacterial.

The margarine constituents were examined by Gas Chromatog.-Mass Spectrometry (GC-MS), it contained 41 compounds, fifteen of them were identified as the major compound, Hexadecanoic acid, Me ester (22.39%), Me stearate (14.92%), Me elaidate (13.80%), Me tetradecanoate (10.74%), Capric acid, Me ester (8.34%) Lauric acid (4.52%) Me octanoate (2.70%), linoleic acid Me ester (2.57%), Me 11-octadecenoate (1.90%), Me caproate (1.77%), Me pentadecanoate (1.72%), Me (8E,11E)-8,11-octadecadienoate (1.70%), Heptadecanoic acid, Me ester, (1.46%),trans-13-Octadecenoic acid, Me ester (Oleic acid) (1.20%), Me palmioleate (1.00%). The effect of goat margarine, against four different pathogenic bacteria Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, and Bacillus cereus, were carried out by using a disk diffusion technique, the highest antibacterial activity was detected against Salmonella typhimurium and the lowest one against Escherichia coli. The antibacterial activity of the antibiotics, (Ciprofloxacin, Tetracycline Ceftriaxone, Chloramphenicol and Gentamycin), were tested by the disk diffusion technique, and by measuring zones of inhibition, shows that there were differences, among all antibiotic the highest activity of antibiotic against bacteria was due to the action of ciprofloxacin. Ceftriaxone and Tetracycline antibiotic give lowest activity.

Journal of Pure and Applied Microbiology 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, Quality Control of 111-11-5.

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

Chahdoura, Hassiba published the artcileBioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits, Application of Methyl octanoate, the main research area is Opuntia hydrophilicity lipophilicity pulp skin fruit.

Opuntia genus includes several species able to grow in arid regions and known for producing delicate fruits, which are far from being thoroughly characterized. Herein, fruits from O. macrorhiza and O. microdasys were divided in skins and pulps (without including seeds) and studied for chem. composition, individual phytochems. and bioactivity. The major volatiles were camphor and Et acetate, while citric acid was the main organic acid. The fatty acids detected in highest percentages were linoleic acid (skins) and lauric acid (pulps); α-tocopherol was the major isoform of vitamin E. Quercetin-3-O-rutinoside and quercetin-O-(deoxyhexoside-rutinoside) were the main phenolics in fruit skins of O. macrorhiza and O. microdasys (resp.), similarly to piscidic acid in O. macrorhiza pulp (O. microdasys pulp showed no quantifiable compounds). Betanin and isobetanin were the major betalains. All samples were antioxidant (particularly O. macrorhiza), but antimicrobial activity was only detected in skins. Cytotoxicity was low in all cases. Overall, these fruits proved to be potential new ingredients for food or pharmaceutical related applications, adding value to these natural species able to grow in arid environments.

LWT–Food Science and Technology published new progress about Antimicrobial agents. 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