Month: December 2022

Benmansour, Nassima published the artcileEssential oil and hydrosol extract chemical composition, phytochemicals of algerian Rhus pentaphylla Desf. and its antioxidant activity, SDS of cas: 124-76-5, the main research area is Rhus pentaphylla phytochem essential oil hydrosol extract antioxidant activity.

Rhus pentaphylla Desf. (Anacardiaceae) widely grown in Algeria, is an underutilized plant and remains poorly studied. To investigate for the first time, the chem. composition profile of essential oil and hydrosol extract; besides Total Phenolic (TPC), Flavonoid (TFC) and Condensed Tannins Contents (CTC) of fruits, leaves and roots, the fatty acid composition was assessed. The radical scavenging activity of R. pentaphylla extracts was then evaluated. Essential oil and hydrosol extract were isolated resp. by hydrodistillation and liquidliquid-extraction from the aerial parts of R. pentaphylla. The antioxidant activity was evaluated using 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) radical and ferric reducing antioxidant power (FRAP). Chem. compositions of various extracts were investigated using Gas Chromatog. (GC) and GC-Mass Spectrometry (GC-MS). The results of GC and GC-MS anal. revealed 83 components in essential oil and 75 components in hydrosol extract representing resp. 96.9% and 92.5% of the total extract composition The main constituents were hexadecanoic acid (31.5%) followed by spathulenol (14.9%) in the oil while the higher amount present in the hydrosol extract was of spathulenol (14.2%). Otherwise, 13 and 18 fatty acids were identified in roots and fruits resp. The highest levels of TPC and CTC were found in roots extracts while the highest quantity of TFC has been recorded in the leaves extract Besides, hydrosol extract was able to scavenge DPPH and FRAP free radicals more efficiently than essential oil. R. pentaphylla contains bioactive substances that could be used as a new promising source of antioxidant compounds in different applications.

Current Bioactive Compounds published new progress about Antioxidants. 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, SDS of cas: 124-76-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

He, Fei published the artcileExploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods, COA of Formula: C4H10OS, the main research area is hexyl hexanoate phenylacetaldehyde pentanoic acid ethyl linolenate.

Liquid-liquid microextraction (LLME) combined with gas chromatog.-mass spectrometry (GC-MS) and headspace-gas chromatog.-ion mobility spectrometry (HS-GC-IMS) were used to detect the variations in volatile compounds during the distillation process of strong flavor raw Baijiu. The 3D fingerprint spectrum clearly showed a variation in volatile compounds from different distillation stages, and most alc.-soluble and low mol. weight compounds showed a downward trend with the extension of distillation time, but water-soluble, high mol. weight and high boiling compounds showed the opposite result. Then, 50 aroma compounds were sniffed and identified by gas chromatog.-olfactometry-mass spectrometry (GC-O-MS) and multivariate statistical anal. including principal component anal. (PCA) and partial least squares discriminant anal. (PLS-DA) confirmed four aroma active markers related to classification. Finally, the receiver operating characteristic (ROC) curve was further used to verify that Et butanoate and Et hexanoate were the most effective difference marker to distinguish the head Baijiu samples and butanoic acid was the most effective difference marker for distinguishing the heart Baijiu samples from the tail Baijiu samples.

Journal of Food Composition and Analysis published new progress about Acids Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, COA of Formula: C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

He, Jun published the artcileA new type of triptycene-based stationary phases with alkylated benzimidazolium cations for gas chromatographic separations, Computed Properties of 111-87-5, the main research area is triptycene benzimidazolium cation gas chromatog stationary phase separation.

Favorable physicochem. properties and unique mol. recognition capability endow triptycene-based materials with good potential as stationary phases for gas chromatog. (GC). This work reports a new type of triptycene-based materials functionalized by three benzimidazolium cations with different peripheral alkyl lengths (denoted as TP-3Bim-5C and TP-3Bim-12C) and their GC separation performance. As a result, they shared high resolving performance for the naphthalene isomers but differed for the benzene derivatives with varying polarity. Moreover, their capillary columns exhibited good repeatability and thermal stability. This work presents a facile strategy for tailoring the selectivity of the TP-based stationary phases and demonstrates their promising future for chromatog. anal.

Chinese Chemical Letters published new progress about Gas chromatographic capillary columns. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Computed Properties of 111-87-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Hayasaka, Kiyoshi published the artcileMetabolic basis and treatment of citrin deficiency, Name: (S)-2-hydroxysuccinic acid, the main research area is review citrin deficiency medium chain triglyceride supplement; adult-onset type II citrullinemia (CTLN2); citrin deficiency; failure to thrive and dyslipidemia by citrin deficiency (FTTDCD); medium-chain triglyceride (MCT); neonatal intrahepatic cholestasis by citrin deficiency (NICCD).

Citrin deficiency is a hereditary disorder caused by SLC25A13 mutations and manifests as neonatal intrahepatic cholestasis (NICCD), failure to thrive and dyslipidemia (FTTDCD), and adult-onset type II citrullinemia (CTLN2). Citrin is a component of the malate-aspartate NAD hydrogen (NADH) shuttle, an essential shuttle for hepatic glycolysis. Hepatic glycolysis and the coupled lipogenesis are impaired in citrin deficiency. Hepatic lipogenesis plays a significant role in fat supply during growth spurt periods: the fetal period, infancy, and puberty. Growth impairment in these periods is characteristic of citrin deficiency. Hepatocytes with citrin deficiency cannot use glucose and fatty acids as energy sources due to defects in the NADH shuttle and downregulation of peroxisome proliferator-activated receptor α (PPARα), resp. An energy deficit in hepatocytes is considered a fundamental pathogenesis of citrin deficiency. Medium-chain triglyceride (MCT) supplementation with a lactose-restricted formula and MCT supplementation under a low-carbohydrate diet are recommended for NICCD and CTLN2, resp. MCT supplementation therapy can provide energy to hepatocytes, promote lipogenesis, correct the cytosolic NAD+/NADH ratio via the malate-citrate shuttle and improve ammonia detoxification, and it is a reasonable therapy for citrin deficiency. It is very important to administer MCT at a dose equivalent to the liver’s energy requirements in divided doses with meals. MCT supplementation therapy is certainly promising for promoting growth spurts during infancy and adolescence and for preventing CTLN2 onset. I.v. administration of solutions containing fructose is contraindicated, and persistent hyperglycemia should be avoided due to glucose intoxication for patients receiving hyperalimentation or with complicating diabetes.

Journal of Inherited Metabolic Disease published new progress about Diabetes mellitus. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Name: (S)-2-hydroxysuccinic acid.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Sahoo, Manas Ranjan published the artcileDevelopment and evaluation of polyherbal based medicated candy from Ayurveda herbs reported for cough and cold and evaluation of their anti-viral and anti-bacterial properties, Product Details of C12H24O11, the main research area is Ayurveda polyherbal cough cold antiviral antibacterial property evaluation.

Emergence and spread of new viral and bacterial originated infectious diseases along with mutated new strains posing enormous global challenges. Respiratory infection is one of the major concerns in the current and past situation. With the lack of a safe and effective vaccine and small mols. drugs for effective treatments there is a need of efficacious herbal medicine to tackle infectious diseases. The herbal treatments mentioned in the Ayurveda can be excellent source for an effective treatment. In the present study a hard-boiled candy formulation was from promising herbs recommended herbs from Ayurveda for respiratory health and immunmodulatory actions. The herbs selected were Ocimum sanctum-OS (leafs), Terminalia chebula-TC (fruit), Glycyrrhiza glabra-GG (roots), Curcuma longa-CL (rhizomes), Zingiber officinale-ZO (rhizomes), Piper longum-PL (fruits). The herbs were evaluated for antiviral and antibacterial activity. The results indicated that most of the extracts exhibited antimicrobial activity against pathogens B. subtilis, S.aureus, S.pyogens and S.pneumoniae and showed significant antiviral activity against DENV virus in vitro. The formulated hard-boiled candy was found to be having satisfactory quality parameters of hardness, friability, and dissolving time. The HPTLC profile was developed for the candy formulation as an effective quality control tool. This study indicates that the hard-boiled candy (HBC) could be an ideal solid oral dosage form for herbal drug delivery at local region of oropharyngeal region.

International Journal of Research in Pharmaceutical Sciences (Madurai, India) published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Product Details of C12H24O11.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Khvalbota, Liudmyla published the artcileSimultaneous distillation-solvent extraction gas chromatography-mass spectrometry analysis of Tokaj Muscat Yellow wines, SDS of cas: 505-10-2, the main research area is tokaj muscat yellow wine distillation solvent extraction GC MS.

In the present study, simultaneous distillation-solvent extraction conditions were optimized for the extraction of organic compounds from naturally sweet Tokaj wines. Solvent selection, optimization of phase ratio, time of extraction, and addition of modifier were studied. The volatile organic compounds profile of Slovak Tokaj Muscat Yellow wine was characterized using simultaneous distillation-solvent extraction gas chromatog.-mass spectrometry. Identified volatile organic compounds belonged to terpenes, esters, higher alcs., volatile acids, lactones, and furanoids. At optimized simultaneous distillation-solvent extraction conditions, anal. parameters such as linearity (R2 > 0.98), repeatability (from 3.33% to 10.39%), quantitation, and detection limits for selected compounds (Et hexanoate, geraniol, linalool oxide, α-terpineol, 1-octanol, geranyl acetate, nerol, benzyl alc., benzaldehyde, 1,2-dihydrolinalool, 4-terpineol, and di-Et succinate) were estimated

Separation Science plus published new progress about Botrytis. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, SDS of cas: 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Krause, Svenja published the artcileLipid oxidation during the beating of cake batter containing yellow pea (Pisum sativum L.) flour, Application In Synthesis of 584-02-1, the main research area is Pisum sativum flour cake batter lipid oxidation.

The aim of this study was to understand the impact of ingredients and processes on reactivity during sponge cake batter making using yellow pea flour. Numerous volatiles were identified, mainly originating from the degradation of linoleic and linolenic acid catalyzed by 10- and 13-lipoxygenases. The extent of lipid oxidation depended on the beating process, owing to the effect on local ingredient distribution and the exposure time of lipoxygenase to its substrates. Although prolonged beating after the addition of either flour or oil did not favor volatile formation, the latter led to elevated quantities of hydroperoxides. This intensified oxidation was assigned to an improved homogeneity and reduced size of lipid droplets and air cells. A sequential increase in both mixing times significantly increased the amount of volatiles, which could be attributed to a larger reaction interface and longer contact time between reactive ingredients. These results highlight the importance of parameter controls to limiting the generation of volatiles with odor activity.

LWT–Food Science and Technology published new progress about Aldehydes Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Application In Synthesis of 584-02-1.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Sawyer, S. published the artcileAutolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine, Name: 3-(Methylthio)propan-1-ol, the main research area is aging lees sparkling wine autolysis aroma composition.

Yeast autolysis is understood to be primarily responsible for giving traditional method sparkling wines complex and developed aromas. The contribution from ageing the wine itself, however, is less well-established. This study aimed to determine the contribution of autolysis products and compounds associated with wine oxidation and ageing in Vitis vinifera L. Chardonnay and Pinot Noir wines over 24 mo. Chardonnay and Pinot Noir base wines were tiraged, or aged with and without primary lees. Volatile composition analyses (HS-SPME/GC/MS and GC/MS/MS) were conducted at 6, 12, and 24 mo post-bottling and sensory appraisals at 12 and 24 mo. The duration of ageing significantly influenced compositional changes in fermentation-derived and oxidative-flavor-associated compounds Ageing base wines off or on lees produced similar maturation-associated aroma profiles to sparkling wines irresp. of cultivar. The contribution of autolysis products did not feature as strongly as anticipated over 24 mo, indicating that compounds associated with wine ageing primarily influenced the aroma of mature sparkling wines. This finding suggests winemakers ageing their wines on lees for 24 mo or less should place more emphasis on base wine composition to manipulate the aroma profiles of sparkling wines. First comparative chem. compositional study of base wines concurrently with sparkling wines.

Australian Journal of Grape and Wine Research published new progress about Aldehydes Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Name: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wang, Juan published the artcileSensomics-assisted flavor decoding of coarse cereal Huangjiu, Product Details of C4H10OS, the main research area is sensomics vanillin hexanal coarse cereal Huangjiu odorant flavor China; 2-Methyl-3-(methyldisulfanyl)furan; Coarse cereal Huangjius; Key odorants; Sensomics; Solvent-assisted flavor evaporation.

Huangjiu is one of China national alc. beverages. The key odorants in four coarse cereal Huangjius (CCH) were identified by sensomics approach. Eighty-eight odorants were identified using solvent-assisted flavor evaporation combined with gas chromatog.-olfactometry/spectrometry and aroma extract dilution anal. Four aroma recombinates showed good similarities to the corresponding original aroma profiles (93.27-96.97%). Partial least squares regression anal. predicted vanillin and β-damascenone were the main causes of the aroma differences in the four CCHs. For the first time, omission and addition tests showed that β-damascenone caused the sweet and tea leaf aromas, whereas hexanal, nonanal, and 2-methyl-3-(methyldisulfanyl)furan contributed to the cooked grain aroma. Finally, 2-phenylethanol, Et (E)-3-phenyl-2-propenoate, Et 3-phenylpropanoate, vanillin, 3-(methylsulfanyl)propanal, γ-nonalactone, sotolon, β-damascenone, hexanal, nonanal, and 2-methyl-3-(methyldisulfanyl)furan were confirmed as the key odorants in the CCHs. 2-Methyl-3-(methyldisulfanyl)furan was a newly identified key odorant in Huangjiu.

Food Chemistry published new progress about Acids Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Product Details of C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Mendonca, Caroll M. published the artcileHierarchical routing in carbon metabolism favors iron-scavenging strategy in iron-deficient soil Pseudomonas species, Synthetic Route of 97-67-6, the main research area is iron carbon metabolome Pseudomonas; Pseudomonas putida; bacteria; iron limitation; metabolomics; siderophore.

High-affinity iron (Fe) scavenging compounds, or siderophores, are widely employed by soil bacteria to survive scarcity in bioavailable Fe. Siderophore biosynthesis relies on cellular carbon metabolism, despite reported decrease in both carbon uptake and Fe-containing metabolic proteins in Fe-deficient cells. Given this paradox, the metabolic network required to sustain the Fe-scavenging strategy is poorly understood. Here, through multiple 13C-metabolomics experiments with Fe-replete and Fe-limited cells, we uncover how soil Pseudomonas species reprogram their metabolic pathways to prioritize siderophore biosynthesis. Across the three species investigated (Pseudomonas putida KT2440, Pseudomonas protegens Pf-5, and Pseudomonas putida S12), siderophore secretion is higher during growth on gluconeogenic substrates than during growth on glycolytic substrates. In response to Fe limitation, we capture decreased flux toward the tricarboxylic acid (TCA) cycle during the metabolism of glycolytic substrates but, due to carbon recycling to the TCA cycle via enhanced anaplerosis, the metabolism of gluconeogenic substrates results in an increase in both siderophore secretion (up to threefold) and Fe extraction (up to sixfold) from soil minerals. During simultaneous feeding on the different substrate types, Fe deficiency triggers a hierarchy in substrate utilization, which is facilitated by changes in protein abundances for substrate uptake and initial catabolism. Rerouted metabolism further promotes favorable fluxes in the TCA cycle and the gluconeogenesis-anaplerosis nodes, despite decrease in several proteins in these pathways, to meet carbon and energy demands for siderophore precursors in accordance with increased proteins for siderophore biosynthesis. Hierarchical carbon metabolism thus serves as a critical survival strategy during the metal nutrient deficiency.

Proceedings of the National Academy of Sciences of the United States of America published new progress about Carbon metabolic pathway. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Synthetic Route of 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts