Category: 106-25-2

Jafarirad, Saeed published the artcileEffect of the green synthesized rGO and Mg/rGO nanocomposites on the phytochemical assay, toxicity, and metabolism of Mentha longifolia in vitro cultures, SDS of cas: 106-25-2, the publication is Environmental Science and Pollution Research (2022), 29(30), 46243-46258, database is CAplus and MEDLINE.

Reduced graphene oxide (rGO) and Mg/rGO nanocomposites (NCs) were prepared by an eco-friendly technique using Rosa canina fruit extract Physicochem. properties and cytotoxicity to Mentha longifolia in vitro cultures of these nanomaterials were examined by using XRD, FESEM, EDX, FT-IR, DLS/zeta potential, UV-Visible, and GC-MS techniques. The characterization techniques confirmed the synthesis of rGO and Mg/rGO NCs with particle sizes less than 20 nm (based on FESEM). In accordance to the biol. measurements, rGO showed in vitro cytotoxicity to M. longifolia shoot cultures. Mg/rGO NCs showed no significant difference in the growth parameters except for a decrease in the shoot number at the concentrations of 50 and 150 mg/L and a decrease in the length of the tallest root at the concentrations of 100 and 150 mg/L, however efficiently improved the photosynthetic pigment contents. The phytochem. assay depicted that the total content of volatile compounds was increased in the treated cultures with 25, 50, and 100 mg/L of rGO and Mg/rGO NCs in comparison to the control. Generally, the more oxygenated and hydrocarbon sesquiterpenes were observed in the cultures treated with 25 and 100 mg/L of rGO and 25 and 50 mg/L of Mg/rGO NCs.

Environmental Science and Pollution Research published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H18O, SDS of cas: 106-25-2.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Sripahco, Teerapong published the artcileChemical composition, antioxidant, and antimicrobial activity of Elsholtzia beddomei C. B. Clarke ex Hook. f. essential oil, HPLC of Formula: 106-25-2, the publication is Scientific Reports (2022), 12(1), 2225, database is CAplus and MEDLINE.

The essential oil of Elsholtzia beddomei C. B. Clarke ex Hook. f. was investigated for its chem. composition and tested for antioxidant and antimicrobial activities. The E. beddomei essential oil was extracted using hydrodistillation for 4 h (yield of 1.38% weight/weight). Forty-three volatile compounds were identified in the E. beddomei essential oil, including linalool (83.67%), perillaldehyde (4.68%), neral (3.68%), perillene (1.65%), E-caryophyllene (1.55%), and α-zingiberene (1.06%) as the major compounds The antioxidant activity of the E. beddomei essential oil was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activity. The IC₅₀ values calculated using the DPPH and ABTS methods were 148.31 and 172.22μg/mL, resp. In addition, using disk diffusion and broth microdilution methods, the antimicrobial activities of the E. beddomei essential oil against Escherichia coli, Pseudomonas aeruginosa, Enterobacter aerogenes, Staphylococcus aureus, Staphylococcus epidermidis, Bacillus subtilis, and Candida albicans were evaluated. The E. beddomei essential oil possessed an inhibitory effect with the min. inhibitory concentration in the range of 31.25-250.00μg/mL among these pathogens. The results indicated that E. beddomei essential oil is an alternative raw material of food, and medicinal products for use in pharmaceutical applications.

Scientific Reports published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C18H10F3NO3S2, HPLC of Formula: 106-25-2.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Ren, Guilin published the artcileStudy of the volatilization rules of volatile oil and the sustained-release effect of volatile oil solidified by porous starch, Category: alcohols-buliding-blocks, the publication is Scientific Reports (2022), 12(1), 8153, database is CAplus and MEDLINE.

Volatile oil from traditional Chinese medicine has various biol. activities and has pharmacol. activities in the central nervous system, digestive system, cardiovascular system, respiratory system, etc. These oils are widely used in clin. practice. However, the development of their clin. applications is restricted due to the disadvantages of volatile oils, such as high stimulation, high volatility and poor stability. To improve the stability of a volatile oil in the preparation process, its volatilization and stable release must be controlled. In this paper, porous starch was used as a solid carrier material, and liquid volatile oil was solidified by phys. adsorption. GC-MS was used to determine the chem. constituents of the volatile oil, solidified powder and tablets, and the volatilization rules of 34 chem. constituents were analyzed statistically. The solidified volatile oil/porous starch powder was characterized by XRD, TGA and DSC, and the VOCs of the volatile oil before and after solidification were analyzed by portable GC-MS. Finally, the stable release of the volatile oil could be optimized by changing the porous starch ratio in the formulation. Volatilization was shown to be closely related to the peak retention time and chem. composition, which was consistent with the theory of flavor. The phys. properties and chem. composition of the volatile oil did not change after curing, indicating that the adsorption of the volatile oil by porous starch was phys. adsorption. In this paper, the porous starch-solidified volatile oil had a slow-release effect, and the production process is simple, easy to operate, and has high application value.

Scientific Reports published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H18O, Category: alcohols-buliding-blocks.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Wojtunik-Kulesza, Karolina published the artcilePreliminary Studies on the Effect of Simulated Digestion on the Antioxidant Activity of Monoterpenes, HPLC of Formula: 106-25-2, the publication is Chemistry & Biodiversity (2022), 19(4), e202100995, database is CAplus and MEDLINE.

One of several possible ways of predicting substance bioactivity under in vivo conditions is through simulated studies based on conditions comparable to those within the organism. Having regards to pH and digestive enzymes, such an approach is through simulated digestion. Simulated studies allow gaining an understanding of physiol. conditions and a prediction of compound behavior. The presented studies are based on simulated digestion (SD) to which selected monoterpenes (γ-terpinene, α-terpinene, α-phellandrene, carvone, menthone, isopulegol, α-pinene, β-pinene, terpinene-4-ol, linalool, eucalyptol, p-cymene, citral, citronellal) have been subjected. The procedure included changes pH (2.0 and 8.5) and digestive enzymes (pepsine in gastric stage and pancreatin in duodenal stage) to better understand what goes on within the gastro-intestinal tract. The changes were observed for gastric and duodenal stages, as well as for two phases: oil and water. Obtained results revealed both pos. and neg. influence of gastrointestinal conditions on monoterpenes antioxidant activity. However, pos. impact prevailed (γ-terpinene, citral, eucalyptol, isopulegol, α-pinene). The differentiation in activity can be explained by solubility in oil/water phases and the biotransformation of studied compounds

Chemistry & Biodiversity published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C6H10F3NO, HPLC of Formula: 106-25-2.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Fadilah, Nurul Q. published the artcileVirucidal Activity of Essential Oils From Citrus x aurantium L. Against Influenza A Virus H1N1:Limonene as a Potential Household Disinfectant Against Virus, Category: alcohols-buliding-blocks, the publication is Natural Product Communications (2022), 17(1), 1934578X211072713, database is CAplus.

This work explored the compositions of a crude extract of peels of Citrus x aurantium using a gas chromatog.-mass spectrometry (GC-MS) technique. The crude extract of peels of C. x aurantium was analyzed by GC-MS revealing the presence of limonene as the major compound, accounting for 93.7% of the total. Virucidal activity of the oil of C. x aurantium peels against influenza A virus H1N1 was evaluated by the ASTM E1053-20 method. Moreover, the virucidal activity was also investigated of D-limonene, the major terpene in essential oils of C. x aurantium, and its enantiomer L-limonene. The essential oil of the C. x aurantium peels produced a log reduction of 1.9 to 2.0, accounting for 99% reduction of the virus, while D- and L-limonene exhibited virucidal activity with a log reduction of 3.70 to 4.32 at concentrations of 125 and 250.0μg/mL, thus reducing the virus by 99.99%. Previous work found that D-limonene exhibited antiviral activity against herpes simplex virus, but L-limonene, an enantiomer of D-limonene, has never been reported for antiviral activity. This work demonstrates the antiviral activity of L-limonene for the first time. Moreover, this work suggests that concentrations of 0.0125% to 0.025% of either D- or L-limonene can possibly be used as a disinfectant against viruses, probably in the form of essential oil sprays, which may be useful disinfectants against the airborne transmission of viruses, such as influenza and COVID-19.

Natural Product Communications published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H18O, Category: alcohols-buliding-blocks.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Elbehery, Huda H. published the artcileCinnamon essential oil loaded β-cyclodextrin/gum Arabic nanoparticles affecting life table parameters of potato tuber moth, Phthorimaea operculella (Zeller), Quality Control of 106-25-2, the publication is Biocatalysis and Agricultural Biotechnology (2022), 102349, database is CAplus.

Plant essential oils are considered potential natural alternatives to chem. insecticides. However, increased degradation and evaporation of essential oils on exposure to environmental conditions may affect the bioavailability of their phytocompounds and reduce their activity as bio-insecticides. Therefore, this study aimed to formulate nanocapsules of cinnamon essential oil (CEO) by lyophilization technique using mixtures of β-cyclodextrin and gum Arabic (βCD + GA) inclusion as coating materials. By measuring life table parameters, the dry nano-formulations of CEO-βCD/GA were tested for insecticidal activity against the potato tuber moth Phthorimaea operculella (Zeller). Gas Chromatog.-Mass Spectrometry anal. of CEO identified cinnamaldehyde as the major volatile, followed by benzyl alc. with eugenol and nerol detected as minor constituents. CEO-βCD/GA particle sizes were 164.43 ± 1.27 nm and 151.36 ± 1.24 nm, with PDI values of 0.11 ± 0.00 and 0.25 ± 0.00 for 5.0 and 2.5% concentration, resp. High percentage of encapsulation efficiency was obtained, reaching 81.53 ± 0.39 and 87.39 ± 0.31 for CEO-βCD/GA at concentrations of 2.5 and 5.0%, resp. Higher mortality rates occurred in larvae treated with 2.5 and 5.0% CEO-βCD/GA (80, 85%, resp.) compared with 45% and 65% mortality rates recorded for 2.5 and 5.0% pure CEO, resp. When compared to pure CEO, CEO-βCD/GA had a significant neg. impact on tested population parameters of life table. Our findings revealed that nanoencapsulation of CEO by loading with βCD + GA inclusion increased its insecticidal efficacy. CEO-βCD/GA nanocapsules could be effective in P. operculella integrated pest management program.

Biocatalysis and Agricultural Biotechnology published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H18O, Quality Control of 106-25-2.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Yin, Xia published the artcileIdentification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis, Synthetic Route of 106-25-2, the publication is LWT–Food Science and Technology (2022), 113656, database is CAplus.

Hunan black tea is well-known for its floral-honey aroma, but the volatile components responsible for the fragrance have not been elucidated yet. In this study, the volatile compounds in Hunan black tea were identified and quantified by the headspace solid-phase microextraction coupled with gas chromatog.-mass spectrometry (HS-SPME-GC-MS). The results showed that 88 compounds were extracted and determined in Hunan black tea, including the dominant components Geraniol, phenethyl alc., phenylacetaldehyde, linalool, nonanal and other 5 aromatic compounds Furthermore, the aroma-active compounds were identified by odor activity value (OAV). It was found that 24 aroma compounds, including geraniol with an OAV≥1 were regarded as the primary active aromatic compounds in Hunan black tea. Finally, partial least squares (PLS) regression anal. was employed and results revealed that Nonanal, trans-nerolidol, benzyl alc., and phenylethanol exhibit a pos. correlation with the intensity of floral and sweet honey aromas. Overall, this study identified the volatile compounds responsible for the dominant floral-honey aroma in Hunan black tea.

LWT–Food Science and Technology published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H12O5, Synthetic Route of 106-25-2.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Wang, Limin published the artcileCharacterization of bitter-tasting and antioxidant activity of dry-hopped beers, Application of cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Journal of the Science of Food and Agriculture (2022), 102(11), 4843-4853, database is CAplus and MEDLINE.

Bitter flavors and antioxidant activities are critical characteristics and indicators, resp., of beer quality. To gain a better understanding of dry-hopped beer′s bitterness, this work comprehensively evaluated the perceived bitterness intensity and bitterness attributes from aspects of beer aroma and non-volatile bitter compounds using sensory anal. under two conditions: (i) with and (ii) without nose clips. To quantify bitter and volatile compounds, the work conducted chromatog. analyses: high-performance liquid chromatog. (HPLC), ultra-performance liquid chromatog.-mass spectrometry (UPLC-MS) and gas chromatog.-mass spectrometry (GC-MS). Simultaneously, this work assessed the antioxidant activity of com. dry-hopped beers. First, dry-hopped beer in this study contained abundant non-volatile bitter compounds (hop bitter acids, polyphenols and flavonoids), and aroma was validated using HPLC, UPLC-MS and GC-MS methods. Moreover, the bitter-tasting perception test findings demonstrated that many dry-hopped beers had a higher bitterness intensity when evaluated without a nose clip, whereas this phenomenon was adverse in several ale beers. Addnl., the ′lingering′ and ′harsh′ characteristics were diminished when beer aroma was blocked out (with nose clip) for dry-hopped beer. Meanwhile, most dry-hopped beers had greater antioxidant activity than ale beers (P < 0.05). This work revealed the bitterness complexity of dry-hopped beer; besides non-volatile bitter compounds, beer aroma had an impact on the perceived bitterness intensity and attributes, and dry-hopped beer had a relatively intense antioxidant capacity. This study facilitated the development of a detailed knowledge about the assessment of bitter-tasting perceptions in dry-hopped beers and provided a basis for the development of functional beer benefiting human health. 2022 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C38H74Cl2N2O4, Application of cis-3,7-Dimethyl-2,6-Octadien-1-Ol.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Su, Dan published the artcileAroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics, Synthetic Route of 106-25-2, the publication is Food Chemistry (2022), 373(Part_B), 131587, database is CAplus and MEDLINE.

The present study aimed to explore the relationship between the grade and the characteristic aroma in Keemun black tea (KBT). Headspace solid-phase microextraction (HS-SPME), gas chromatog.-mass spectrometry (GC-MS), sensory evaluation, and chemometrics were employed to determine the changes in the flavor evolution of KBT at grade. The results showed that a total of 110 volatile components were identified. Linalool and linalool oxide were dominant. The orthogonal partial least squares discriminant anal. (OPLS-DA) combined with relative odor activity value (rOAV > 0.1) revealed that 11 volatile components were the key volatile compounds of KBT, such as benzeneacetaldehyde (rOAV: 3.43-5.96) and Me salicylate (rOAV: 2.15 – 2.50). Furthermore, the partial least squares (PLS) model indicated that geraniol, linalool, and Me salicylate benefited from the reservation of floral flavor of Keemun aroma characteristic of KBT. The findings presented in this thesis add to our understanding of KBT at different grades.

Food Chemistry published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C6H13NO2, Synthetic Route of 106-25-2.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Yetisen, Mehmet published the artcileElucidation of key aroma enhancement in cloudy lemon juices by the addition of peel oil using GC-MS-Olfactometry, Related Products of alcohols-buliding-blocks, the publication is International Journal of Food Science and Technology (2022), 57(8), 5280-5288, database is CAplus.

Volatile substances play a crucial role in the consumer preference of lemon juices. The effects of heat treatment and addition of lemon peel oil to lemon juice (Citrus limon Burm. cv. Kutdiken) on the aroma compounds were elucidated for the first time. Total phenolic, antioxidant activity, acidity, pH and color properties were also studied. Results revealed that the aroma of the juice samples comprised mostly the terpene compounds Limonene, γ-terpinene, β-pinene and α-pinene were the influential terpenes responsible for the distinctive odor of the lemon juice. The addition of the lemon peel oil increased the amounts of the aroma and aroma-active compounds Besides, the heat treatment had a pos. effect on the total phenolics and the antioxidant activity but it caused significant reduction of the aroma compounds Sensory anal. revealed that the most preferred sample was the juice with lemon peel oil added after pasteurization.

International Journal of Food Science and Technology published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C14H7F3OS, Related Products of alcohols-buliding-blocks.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts