Category: 111-11-5

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

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

Taiti, Cosimo published the artcileFruit aroma and sensorial characteristics of traditional and innovative Japanese plum (Prunus salicina Lindl.) cultivars grown in Italy, Name: Methyl octanoate, the main research area is Prunus phenol anthocyanin aroma firmness juiciness astringency cultivar Italy.

Plums are climacteric fruits with reduced shelf life and they represent a very appreciated product for fresh consumption. European consumers can find several plum cultivars that offer different organoleptic characteristics, flavor and aroma. In this study, chem. properties, such as total soluble solids (TSS), pH, titratable acidity, total phenolic and anthocyanin contents, aroma profile and sensory evaluation of seven plum cultivars were investigated. Significant differences in chem. properties were found in ‘Settembrine’ and ‘Angeleno’, the late ripening European plums that showed the highest TSS content and the lowest acidity values. As expected, a high level of anthocyanins was detected in red pulp and red flesh plums such as ‘Dofi Giudy’ and ‘Black Diamond’, though significant differences in their total phenolic amount were observed ‘Dofi Giudy’, ‘Black Diamond’ and ‘Laroda’ showed the highest aroma profile among the investigated cultivars. Finally, a discrimination among the cultivars was obtained by combining the volatile profiles with a back-propagation neural network anal. (BPNN). The results showed that C6 compounds such as esters and aldehydes were strongly related to flavor perception of the panelists. ‘Dofi Giudy’ was the mostly appreciated plum due to its juiciness, sweetness and flavor intensity; furthermore, when compared to the other cultivars, it also showed remarkable levels of total soluble solids, total phenolic and anthocyanin contents.

European Food Research and Technology published new progress about Astringency. 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

Khan, Kehkashan published the artcileGC-MS & preliminary screening profile of Cordia sinensis leaves – antiglycation, antifungal and insecticidal agents, COA of Formula: C9H18O2, the main research area is Cordia leaf bioactive metabolite antiglycation antifungal insecticide; Cordia sinensis; GC/GC-MS; antifungal agents; antiglycation bioassay; insecticidal agents.

Crude extracts and fractions of Cordia sinensis leaves were subjected to gas chromatog.-flame ionization detection (GC-FID), gas chromatog.-mass spectrometry (GC-MS) analyses and preliminary screening for biol. potentials using antibacterial, antifungal, phytotoxic, cytotoxic, insecticidal, antileishmanicidal and antiglycation bioassays. Overall thirty-one phytochems. including three hydrocarbons, seven fatty acids, fifteen fatty acid esters, three terpenes, one each of phytosterol, terpenoid, and polyunsaturated aldehyde were identified. N-Hexadecanoic acid (13.2%), Me hexadecanoate (9.0%), octadec-9Z-enoic acid (8.3%) and Me octadec-9Z,12Z,15Z-trienoate (7.8%) were the main components. Presumably, this is a first report of twenty, thirteen and twenty phytochems. from C. sinensis, Cordia and Boraginaceae, resp. Moreover, Et acetate fraction exhibited significant insecticidal and antifungal activity against Sitophilus oryzae and Microsporum canis, resp. Similarly, n-hexane fraction significantly inhibited (77.4%) advanced glycation end products in antiglycation assay. Conclusively, C. sinensis leaves with bioactive metabolites are a potential source for the development of insecticides, fungicides and pharmaceutically active antidiabetic drugs.

Natural Product Research published new progress about Biofungicides. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, COA of Formula: C9H18O2.

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

Hadj Saadoun, Jasmine published the artcileProduction and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus, Category: esters-buliding-blocks, the main research area is Lacticaseibacillus Cucumis Citrus fermentation volatile compound.

In the last years, due to the increasing interest of consumers in natural products, market and industry choices were more directed towards the use of fragrances and flavors obtained from natural sources. Fermentation is a biol. approach helpful to produce diverse aromatic compounds modifying precursors present in raw material, due to a wide array of extracellular enzymes which could be produced by microorganisms. Following this direction Lacticaseibacillus rhamnosus was employed as a starter for melon and orange byproducts fermentation Simple and vacuum distillation were applied for the recovery of the aromatic fraction and compared to identify the more promising in terms of aromatic profile composition Detection and characterization of aromatic compounds were achieved using Head SpaceSolid Phase MicroExtn. Gas Chromatog.-Mass Spectrometry (HS-SPME/GC-MS) approach. Fermentation led to interesting changes, increasing floral, herbal green and fruity notes. Overall, simple distillation allowed the greater recovery of aromatic compounds in terms of concentration for both substrates. This study highlights a possible strategy to produce complex distillates, composed of a mixture of aroma compounds, to be employed as additives in food, feed or perfumery industries as ingredients of natural origin.

Food and Bioproducts Processing published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), REM (Removal or Disposal), BIOL (Biological Study), PROC (Process). 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

Filannino, Pasquale published the artcileVolatilome and bioaccessible phenolics profiles in lab-scale fermented bee pollen, Recommanded Product: Methyl octanoate, the main research area is fermented bee pollen volatilome bioaccessible phenolics; fermentation; flavonoids; lactic acid bacteria; phenolics; pollen; volatile compounds.

Bee-collected pollen (BCP) is currently receiving increasing attention as a dietary supplement for humans. In order to increase the accessibility of nutrients for intestinal absorption, several biotechnol. solutions have been proposed for BCP processing, with fermentation as one of the most attractive. The present study used an integrated metabolomic approach to investigate how the use of starter cultures may affect the volatilome and the profile of bioaccessible phenolics of fermented BCP. BCP fermented with selected microbial starters (Started-BCP) was compared to spontaneously fermented BCP (Unstarted-BCP) and to unprocessed raw BCP (Raw-BCP). Fermentation significantly increased the amount of volatile compounds (VOC) in both Unstarted- and Started-BCP, as well as modifying the relative proportions among the chem. groups. Volatile free fatty acids were the predominant VOC in Unstarted-BCP. Started-BCP was differentiated by the highest levels of esters and alcs., although volatile free fatty acids were always prevailing. The profile of the VOC was dependent on the type of fermentation, which was attributable to the selected Apilactobacillus kunkeei and Hanseniaspora uvarum strains used as starters, or to the variety of yeasts and bacteria naturally associated to the BCP. Started-BCP and, to a lesser extent, Unstarted-BCP resulted in increased bioaccessible phenolics, which included microbial derivatives of phenolic acids metabolism

Foods published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), PUR (Purification or Recovery), BIOL (Biological Study), PREP (Preparation). 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

Myasoedova, Yu. V. published the artcileTransformations of Peroxide Products of Non-1-ene Ozonolysis by the Action of Carboxylic Acid Hydrazides, Quality Control of 111-11-5, the main research area is peroxide nonene carboxylic acid hydrazide ozonolysis.

The behavior of aliphatic (cyclohexanecarboxylic) and aromatic (salicylic and isonicotinic) carboxylic acid hydrazides toward peroxide products of ozonolysis of a terminal alkene, non-1-ene, in protic (methanol) and aprotic solvents (THF, methylene chloride) has been studied. These hydrazides are capable of acting as reducing agents or decomposing intermediate peroxides. For the synthesis of N’-octylidene isoniazid derivative, it is advisable to carry out the reaction in methanol, whereas the use of THF as solvent favors formation of N’-octylidenecyclohexane-1-carbonydrazide. Salicylic acid hydrazide showed a low efficiency; in this case, mixtures of the corresponding hydrazone with octanoic acid or its Me ester were formed in a low yield.

Russian Journal of Organic Chemistry published new progress about Hydrazides Role: RCT (Reactant), SPN (Synthetic Preparation), RACT (Reactant or Reagent), PREP (Preparation). 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

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, HPLC of Formula: 111-11-5, 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. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, HPLC of Formula: 111-11-5.

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

de Barros Vinhal, Gabrielle Lazara Ribeiro Rodrigues published the artcileMurici (Byrsonima verbascifolia): A high bioactive potential fruit for application in cereal bars, Formula: C9H18O2, the main research area is Byrsonima verbascifolia bioactive potential fruit cereal bar application.

In order to popularize and use murici fruit (Byrsonima verbascifolia) in processed foods, the aim of the study was to characterize the fresh fruit as to its antioxidant capacity, volatile and bioactive compounds and to evaluate the effect of murici content on total carotenoids and sensory attributes in enriched cereal bars. For the development of cereal bars, a Plackett-Burman design was elaborated, containing eight independent variables: glucose syrup, oats in thick flakes, corn flakes, rice flakes, dehydrated murici, soy lecithin, hydrogenated vegetable fat, and brown sugar. Fresh murici were characterized for proximate composition, total and individual carotenoids, antioxidant capacity, volatile compounds, and microbiol. anal. The murici was mainly a good source of fiber (6.4%) and lipids (7.3%), with significant levels of total carotenoids (15.3μg of β-carotene/g) and antioxidant capacity by FRAP method and ABTS method. The volatile fraction of murici mainly contains esters with descriptors such as cheese and fruity. The exptl. design used helped obtain the formulations of cereal bars with murici and demonstrated that the content of carotenoids increases as the amount of added fruit increases.

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, Formula: C9H18O2.

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

Schoneich, Sonia published the artcileDynamic pressure gradient modulation for comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry detection, Product Details of C9H18O2, the main research area is dynamics pressure modulation comprehensive gas chromatog flight mass spectrometry; Comprehensive two-dimensional gas chromatography; Dynamic pressure gradient modulation; Flow modulation; Mass spectrometry.

Dynamic pressure gradient modulation (DPGM) is studied for comprehensive 2-dimensional gas chromatog. (GC × GC) with time-of-flight mass spectrometry (TOFMS) detection. With DPGM, a com. pneumatic pulse valve is opened to introduce a suitably high auxiliary gas pressure at a T-junction connecting the 1st dimension (1D) and 2nd dimension (2D) columns during the modulation period (PM), temporarily stopping the 1D flow. The valve is then closed for the duration of a pulse width (pw) to re-inject temporally focused 1D eluate onto the 2D column for separation This flow modulation technique is compatible with TOFMS detection using a 2D flow rate of 4 mL/min for the separation of a 90-component test mixture A 25 min separation window using a PM = 1 s and pw = 200 ms for full modulation (and 100% duty cycle) provided an average 1Wb = 4.5 s and 2Wb = 130 ms for a 2-dimensional peak capacity of nc,2D = 2700 (100 peaks per min). The detector response enhancement factor (DREF) serves as a metric for the enhanced sensitivity of the modulated relative to the unmodulated 1D peaks, with DREFs ranging between 10 and 20 and about a 5-fold improvement in signal-to-noise ratio (S/N). The bilinear quality of the GC × GC data is studied using the chemometric method parallel factor anal. (PARAFAC). Since PARAFAC requires sufficiently trilinear data, the reproducibility of the 2D peak shape for a given analyte is confirmed using lack-of-fit (LOF) and percent variation (R2) metrics. The limit-of-detection (LOD) for the representative analyte hexadecane is determined using PARAFAC, providing an LOD of 0.7 ppb (±0.03 ppb) for 3 replicates. Seven heavily overlapped analytes are also fully resolved by PARAFAC down to the part-per-million (ppm) concentration level, producing reproducible spectra with a majority of spectral match values (MV) over 800 (relative standard deviation ≤ 7.1%). This study provides promising results for DPGM as a flow modulation technique compatible with GC × GC-TOFMS, providing high sensitivity data suitable for chemometric anal.

Journal of Chromatography A published new progress about Alkanes Role: ANT (Analyte), PEP (Physical, Engineering or Chemical Process), PRP (Properties), ANST (Analytical Study), PROC (Process). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Product Details of C9H18O2.

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