scholarly journals Chemical Characterization of Volatile Compounds of Lantana camara L. and L. radula Sw. and Their Antifungal Activity

Molecules ◽  
2012 ◽  
Vol 17 (10) ◽  
pp. 11447-11455 ◽  
Author(s):  
Juliana Lanna Passos ◽  
Luiz Claudio Almeida Barbosa ◽  
Antonio Jacinto Demuner ◽  
Elson Santiago Alvarenga ◽  
Cleiton Moreira da Silva ◽  
...  
Keyword(s):  
Antifungal Activity ◽  
Volatile Compounds ◽  
Chemical Characterization ◽  
Lantana Camara

scholarly journals Chemical characterization of odour-active volatile compounds during lucuma (Pouteria lucuma) fruit ripening

2019 ◽  
Vol 17 (1) ◽  
pp. 494-500
Author(s):  
Marianela Inga ◽  
Juliana María García ◽  
Ana Aguilar-Galvez ◽  
David Campos ◽  
Coralia Osorio
Keyword(s):  
Volatile Compounds ◽  
Fruit Ripening ◽  
Chemical Characterization

scholarly journals Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose

Biosensors ◽  
2019 ◽  
Vol 9 (2) ◽  
pp. 66 ◽  
Author(s):  
Ramasamy Ravi ◽  
Ali Taheri ◽  
Durga Khandekar ◽  
Reneth Millas
Keyword(s):  
Volatile Compounds ◽  
Electronic Nose ◽  
Chemical Characterization ◽  
Fast Gas Chromatography ◽  
Off Flavors ◽  
Glycine Max L ◽  
Livestock Feeding ◽  
Identification And Characterization

Soybean (Glycine max (L.)) is the world’s most important seed legume, which contributes to 25% of global edible oil, and about two-thirds of the world’s protein concentrate for livestock feeding. One of the factors that limit soybean’s utilization as a major source of protein for humans is its characteristic soy flavor. This off-flavor can be attributed to the presence of various chemicals such as phenols, aldehydes, ketones, furans, alcohols, and amines. In addition, these flavor compounds interact with protein and cause the formation of new off-flavors. Hence, studying the chemical profile of soybean seeds is an important step in understanding how different chemical classes interact and contribute to the overall flavor profile of the crop. In our study, we utilized the HERCALES Fast Gas Chromatography (GC) electronic nose for identification and characterization of different volatile compounds in five high-yielding soybean varieties, and studied their association with off-flavors. With aroma profiling and chemical characterization, we aim to determine the quantity and quality of volatile compounds in these soybean varieties and understand their effect on the flavor profiles. The study could help to understand soybean flavor characteristics, which in turn could increase soybean use and enhance profitability.

scholarly journals Epipyrone A, a Broad-Spectrum Antifungal Compound Produced by Epicoccum nigrum ICMP 19927

Molecules ◽  
2020 ◽  
Vol 25 (24) ◽  
pp. 5997
Author(s):  
Alex J. Lee ◽  
Melissa M. Cadelis ◽  
Sang H. Kim ◽  
Simon Swift ◽  
Brent R. Copp ◽  
...  
Keyword(s):  
Antifungal Activity ◽  
Fungal Spores ◽  
Chemical Characterization ◽  
Water Soluble ◽  
Antifungal Compound ◽  
Alkaline Ph ◽  
Epicoccum Nigrum ◽  
Different Temperatures ◽  
Excellent Stability

We have isolated a filamentous fungus that actively secretes a pigmented exudate when growing on agar plates. The fungus was identified as being a strain of Epicoccum nigrum. The fungal exudate presented strong antifungal activity against both yeasts and filamentous fungi, and inhibited the germination of fungal spores. The chemical characterization of the exudate showed that the pigmented molecule presenting antifungal activity is the disalt of epipyrone A—a water-soluble polyene metabolite with a molecular mass of 612.29 and maximal UV–Vis absorbance at 428 nm. This antifungal compound showed excellent stability to different temperatures and neutral to alkaline pH.

scholarly journals Chemical Characterization of Craft Filuferru Spirit from Sardinia, Italy

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 62
Author(s):  
Ilaria Langasco ◽  
Marco Caredda ◽  
Gavino Sanna ◽  
Angelo Panzanelli ◽  
Maria Pilo ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Acetic Acid ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Inductively Coupled Plasma ◽  
Chemical Characterization ◽  
Gas Chromatography Mass Spectrometry ◽  
Qualitative And Quantitative ◽  
Alcoholic Strength

Traditional Filuferru is an ancient spirit from Sardinia, Italy, which is usually obtained from the distillation of wine or grape marc. In this contribution, the results of the first chemical characterization of a wide number of crafts Filuferru samples has been accomplished in terms of an evaluation of the alcoholic strength, qualitative and quantitative gas-chromatography–mass spectrometry (GC-MS) analysis of the volatile composition of the distillate, and its trace element composition by means an inductively coupled plasma–mass spectrometry (ICP-MS) method. Both instrumental methods have been validated and applied on 21 craft samples of Filuferru, whereas one sample of commercial distillate has been analyzed for comparison purposes. Alcoholic strength ranged between 41.0 and 62.4% (v/v). Sixty volatile compounds were identified and ten of them have been quantified. Analogies and differences with Grappa (i.e., the Italian distilled spirit closer to Filuferru) have been highlighted in the qualitative and quantitative profile of this matrix. Often meaningful amounts of acetaldehyde, ethyl acetate, dietyl acetal, and acetic acid were measured. Elemental analysis, performed on toxic, non-toxic elements, and oligoelements, 18 in total, revealed a wide variability of concentrations in both analytes and samples. High concentrations of Cu are sometimes evidenced, which are likely caused by losses from the distillation apparatus. The principal components analysis (PCA) allowed the differentiation of the ten volatile compounds quantified in two groups: the former, as described mainly by PC1, constituted by acetic acid, ethyl acetate, dietyl acetal, and acetaldehyde, and the second, described by PC2, constituted by 1-propanol, 2-methyl-1-propanol, the two coeluiting isomers 2-methyl-1-butanol and 3-methyl-1-butanol,1-hexanol, 2-phenylethanol, and 2,3-butanediol. Data obtained may be useful in order to establish a regulation for the production of high-quality traditional Filuferru from Sardinia.

Chemical characterization of urinary volatile compounds ofPeromyscus californicus, a monogamous biparental rodent

1994 ◽  
Vol 20 (10) ◽  
pp. 2489-2500 ◽  
Author(s):  
Bozena Jemiolo ◽  
David J. Gubernick ◽  
M. Catherine Yoder ◽  
Milos Novotny
Keyword(s):  
Volatile Compounds ◽  
Chemical Characterization

scholarly journals Chemical characterization of craft Filuferru spirit from Sardinia, Italy

2018 ◽  
Author(s):  
Ilaria Langasco ◽  
Gavino Sanna ◽  
Marco Caredda ◽  
Angelo Panzanelli ◽  
Maria Itria Pilo ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Chemical Characterization ◽  
Trace Element Composition ◽  
Qualitative And Quantitative ◽  
Wide Variability ◽  
High Concentrations ◽  
Alcoholic Strength

Traditional Filuferru is an ancient spirit from Sardinia, Italy, usually obtained from the distillation of wine or grape marc. In this contribution, the results of the first chemical characterization of a wide number of craft Filuferru samples has been accomplished in terms of evaluation of the alcoholic strength, qualitative and quantitative GC-MS analysis of the volatile composition of the distillate, and its trace element composition by means a ICP-MS method. Both instrumental methods have been validated and applied on 21 craft samples of Filuferru, whereas one sample of commercial distillate has been analyzed for comparison purposes. Alcoholic strength ranged between 41.0 and 62.4% (v/v). Sixty volatile compounds were identified and ten of them have been quantified. Analogies and differences with Grappa (i.e. the Italian distilled spirit most close to Filuferru) have been highlighted in the qualitative and quantitative profile of this matrix. Often meaningful amounts of acetaldehyde, ethyl acetate, dietyl acetal and acetic acid were measured. Elemental analysis, performed on toxic, non-toxic elements and oligoelements, 18 in total, revealed a wide variability of concentrations in both analytes and samples. High concentrations of Cu are sometimes evidenced, likely caused by losses from the distillation apparatus. The principal components analysis (PCA) allowed the differentiation of the ten volatile compounds quantified in two groups: the former, described mainly by PC1, constituted by acetic acid, ethyl acetate, dietyl acetal and acetaldehyde, and the second, described by PC2, constituted by 1-propanol, 2-methyl-1-propanol, the two coeluiting isomers 2-methyl-1-butanol and 3-methyl-1-butanol,1-hexanol, 2-phenylethanol and 2,3-butanediol. Data obtained may be useful in order to establish a regulation for the production of high-quality traditional Filuferru from Sardinia.

scholarly journals Antifungal 3-Hydroxy Fatty Acids from Lactobacillus plantarum MiLAB 14

2003 ◽  
Vol 69 (12) ◽  
pp. 7554-7557 ◽  
Author(s):  
Jörgen Sjögren ◽  
Jesper Magnusson ◽  
Anders Broberg ◽  
Johan Schnürer ◽  
Lennart Kenne
Keyword(s):  
Fatty Acids ◽  
Antifungal Activity ◽  
Lactobacillus Plantarum ◽  
Bacterial Growth ◽  
Chemical Characterization ◽  
Hydroxy Fatty Acids ◽  
Racemic Mixtures ◽  
Antifungal Substances

ABSTRACT We report the identification and chemical characterization of four antifungal substances, 3-(R)-hydroxydecanoic acid, 3-hydroxy-5-cis-dodecenoic acid, 3-(R)-hydroxydodecanoic acid and 3-(R)-hydroxytetradecanoic acid, from Lactobacillus plantarum MiLAB 14. The concentrations of the 3-hydroxy fatty acids in the supernatant followed the bacterial growth. Racemic mixtures of the saturated 3-hydroxy fatty acids showed antifungal activity against different molds and yeasts with MICs between 10 and 100 μg ml−1.

Chemical characterization of the volatile compounds of the flowers ofBidens segetumMartius ex Colla (Asteraceae)

2014 ◽  
Vol 27 (1) ◽  
pp. 70-75 ◽  
Author(s):  
Anderson L. Nascimento ◽  
Ludmila Raggi ◽  
Maria Cláudia M. Young ◽  
Paulo R.H. Moreno
Keyword(s):  
Volatile Compounds ◽  
Chemical Characterization
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