Isolation and Identification of Low Molecular Volatile Compounds from Ethyl Acetate Layer of Korean Black Raspberry (Rubus coreanus Miq.) Wine

2011 ◽  
Vol 43 (5) ◽  
pp. 558-563 ◽  
Author(s):  
Jeong-Yong Cho ◽  
Seong-Ja Kim ◽  
Hyoung-Jae Lee ◽  
Jin-Young Kim ◽  
Ik-Jae Lym ◽  
...  
Keyword(s):  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Black Raspberry ◽  
Isolation And Identification ◽  
Rubus Coreanus

Antiviral Effects of Black Raspberry (Rubus coreanus) Juice on Foodborne Viral Surrogates

2012 ◽  
Vol 9 (10) ◽  
pp. 915-921 ◽  
Author(s):  
Mi Oh ◽  
Seon Young Bae ◽  
Ji-Hye Lee ◽  
Ki Joon Cho ◽  
Kyung Hyun Kim ◽  
...  
Keyword(s):  
Black Raspberry ◽  
Rubus Coreanus ◽  
Antiviral Effects

scholarly journals ISOLATION AND IDENTIFICATION OF ANANIXANTHONE FROM ETHYL ACETATE EXTRACT OF ROOT BARK OF SLATRI (Calophyllum soulattri) (CLUSIACEAE))

2016 ◽  
Vol 10 (2) ◽  
pp. 130
Author(s):  
Dindha Ramah Mulia ◽  
Nestri Wulandari ◽  
Muhammad Widyo Wartono
Keyword(s):  
Ethyl Acetate ◽  
Spectroscopic Data ◽  
Ethyl Acetate Extract ◽  
Root Bark ◽  
Isolation And Identification

<p><em></em>A  xanthone,  named  ananixanthone  (1)  has  been  isolated  and  identified  from  the  ethyl acetate  extract of the root barks of  Calophyllum soulattri. Structure of the compound was determined based on spectroscopic data, including UV, IR, NMR 1D, NMR 2D and by comparison with references.</p>

scholarly journals Isolasi Senyawa Kimia Stigmastan-3,5-Diena Yang Mempunyai Daya Toksik Dari Daun Ekaliptus (Eucalyptus Deglupta Blume.)

2017 ◽  
Vol 15 (1) ◽  
pp. 1
Author(s):  
Sari Setianingsih ◽  
Rudi Kartika ◽  
Partomuan Simanjuntak
Keyword(s):  
Ethyl Acetate ◽  
Toxicity Test ◽  
Ethyl Acetate Extract ◽  
Chemical Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Test Results ◽  
Phytochemical Screening ◽  
Isolation And Identification ◽  
Lc50 Value ◽  
Ms Analysis

This study was started by extraction of Eucalyptus deglupta Blume. Using organic solvent   (n-hexane, ethyl acetate, ethanol and water) followed by phytochemical screening and toxicity test using Brine Shrimp Lethality Test (BSLT) method. Isolation and identification of chemical compounds contained in the fraction were done by column chromatography and Gas Chromatography-Mass Spectrometry (GC-MS) analysis. Phytochemical screening revealed the presence of alkaloids, flavonoids, steroids and phenolics in the extract. Toxicity test results showed that the ethyl acetate extract was potentially active with LC50 value of  617.95 ppm. The extract was continued to isolation stage and gave fraction EKEA-3.1 with LC50 value of 2759.93 ppm. Identification of chemical compounds in EKEA-3.1 with KG-MS analysis showed that EKEA-3.1 was suspected to be Stigmastan-3,5-diene.

scholarly journals Antiviral Effects of Black Raspberry (Rubus coreanus) Seed and Its Gallic Acid against Influenza Virus Infection

Viruses ◽  
2016 ◽  
Vol 8 (6) ◽  
pp. 157 ◽  
Author(s):  
Ji-Hye Lee ◽  
Mi Oh ◽  
Jong Seok ◽  
Sella Kim ◽  
Dan Lee ◽  
...  
Keyword(s):  
Influenza Virus ◽  
Virus Infection ◽  
Gallic Acid ◽  
Influenza Virus Infection ◽  
Black Raspberry ◽  
Rubus Coreanus ◽  
Antiviral Effects

scholarly journals Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella

2020 ◽  
Vol 70 (1) ◽  
pp. 50-58 ◽  
Author(s):  
Giuseppe Natrella ◽  
Michele Faccia ◽  
Jose Manuel Lorenzo ◽  
Pasquale De Palo ◽  
Giuseppe Gambacorta
Keyword(s):  
Citric Acid ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Microbial Activity ◽  
Scientific Literature ◽  
Main Role ◽  
Pca Analysis ◽  
Complex Profile ◽  
Active Compounds ◽  
Traditional Natural

The aim of this study was to investigate the evolution of the volatile compounds (VOC) from milk to curd during mozzarella manufacturing, in connection with the technique used for curd acidification (traditional = natural whey starter fermentation; industrial = direct acidification by citric acid addition). Overall, 40 compounds were identified from the entire set of samples, belonging to different chemical classes. All compounds detected in milk were also found in the curd, but at much higher concentration. In addition, many other compounds formed during curd production. By comparison of the samples from the 2 acidification techniques, and analysing the scientific literature to explain the source of the volatile compounds, it was found that microbial activity played a main role in VOC formation. In fact, the curd obtained by natural whey starter fermentation showed the most complex profile, whereas that of the curd obtained by direct acidification was much simpler. The most important odour-active compounds that could contribute to flavour of the curd made by traditional technology were 3-methylbutanal, ethyl acetate and 2,3-butanedione, responsible for ethereal, fruity and buttery odour. For direct acidification they were 3-methylbutanal (at lower level), nonanal and decanal (herbal/fruity odour). The PCA analysis showed clear clusterization of the three types of samples: milks and direct acidified curds were rather close in the bi-plot graph, whereas traditional curds were spread all along the space. The research is currently in progress, for assessing the evolution of the volatile compounds during the next technological steps of mozzarella manufacturing.

The effect of wild Saccharomyces on composition and aroma of the Sauvignon blanc

2020 ◽  
Author(s):  
Sandra D. C. Mendes ◽  
Stefany Grützmann Arcari ◽  
Mauricio Ramirez-Castrillon ◽  
Simone Silmara Werner ◽  
Patricia Valente
Keyword(s):  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Reference Strain ◽  
Octanoic Acid ◽  
Southern Brazil ◽  
Wine Production ◽  
Sauvignon Blanc ◽  
Diethyl Succinate ◽  
Wild Strains ◽  
Regional Character

ABSTRACTSaccharomyces strains isolated from vineyards in Southern Brazil were used as starter in micro-fermentations of Sauvignon Blanc juice (SB) to study the ability to produce different aromatic profiles. The molecular characterization allowed to differentiate the isolates from vineyards 06 CE, 11CE, 33CE, 01PP, 12M, 13PP, 26PP, 28AD, 41PP from the reference strain (2048SC) used in wine production. Under the same conditions tested, each strain belonging to the genus Saccharomyces produced metabolites in different concentration and combination, significantly influencing the aroma of the SB must. Volatile compounds such as octanoic acid, diethyl succinate and ethyl lactate were associated with the strains 26PP, 41PP, 01PP and 12M, while the strains 33CE, 28AD, 13PP and 06 CE were associated with the production of ethyl acetate, 1-hexanol, highlighting 06CE for production of 1-hexanol (592.87 ± 17.46 µg/L). In addition, the olfactory activity value (OAV> 1) allowed the evaluation of the range of participation of each compound in the final SB fermented. Finally, the selected wild strains are promising to improve the regional character of the wine.

scholarly journals Black Raspberry (Rubus coreanus Miquel) Promotes Browning of Preadipocytes and Inguinal White Adipose Tissue in Cold-Induced Mice

Nutrients ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 2164 ◽  
Author(s):  
Woo Yong Park ◽  
Seong-Kyu Choe ◽  
Jinbong Park ◽  
Jae-Young Um
Keyword(s):  
Adipose Tissue ◽  
White Adipose Tissue ◽  
Zinc Finger Protein ◽  
Uncoupling Protein ◽  
Water Extract ◽  
Black Raspberry ◽  
In Vivo Models ◽  
Rubus Coreanus ◽  
Beige Fat ◽  
Rubus Coreanus Miquel

The alteration of white adipose tissue (WAT) “browning”, a change of white into beige fat, has been considered as a new therapeutic strategy to treat obesity. In this study, we investigated the browning effect of black raspberry (Rubus coreanus Miquel) using in vitro and in vivo models. Black raspberry water extract (BRWE) treatment inhibited lipid accumulation in human mesenchymal stem cells (hMSCs) and zebrafish. To evaluate the thermogenic activity, BRWE was orally administered for 2 weeks, and then, the mice were placed in a 4 °C environment. As a result, BRWE treatment increased rectal temperature and inguinal WAT (iWAT) thermogenesis by inducing the expression of beige fat specific markers such as PR domain zinc-finger protein 16 (PRDM16), uncoupling protein 1 (UCP1), peroxisome proliferator-activated receptor gamma coactivator 1-alpha (PGC1α), and t-box protein 1 (TBX1) in cold-exposed mice. Furthermore, ellagic acid (EA), a constituent of BRWE, markedly promoted beige specific markers: UCP1, PGC1α, TBX1, and nuclear respiratory factor 1 in beige differentiation media (DM)-induced 3T3-L1 adipocytes. Our findings indicate that BRWE can promote beige differentiation/activation, and EA is the active compound responsible for such effect. Thus, we suggest the nature-derived agents BRWE and EA as potential agents for obesity treatment.

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