Aroma Extract Research Articles

Characterization of the odor‐active compounds responsible for atypical aroma notes in cocoa (Theobroma cacao L.)

Cocoa is the key raw material in chocolate manufacturing. The quality of cocoa is crucial for the pleasant aroma of the final confectionery products. Ideally, cocoa shows a rich aroma with floral, sour, malty, earthy, and fruity notes. However, chocolate manufacturing companies occasionally report the presence of off‐flavors in fermented cocoa at the level of the incoming goods inspection. Among them, moldy‐musty and coconut‐like notes are frequently observed. It is hard to establish the presence of off‐flavors on the base of sensory data only, as it has mainly been done so far, because this type of assessment is very subjective. Therefore, there is a strong need for an objective method based on analytical data to affirm whether a cocoa batch is suitable or not for further manufacturing. To clarify the molecular background of the moldy‐musty and the coconut‐like notes, the volatiles were isolated from fermented cocoa samples tainted with off‐flavors by solvent extraction and solvent‐assisted flavor evaporation (SAFE). The odor‐active compounds were determined by comparative aroma extract dilution analyses (cAEDA), using flawless cocoa samples as reference.The first part of the investigation was focused on cocoa samples with a moldy‐musty off‐flavor. Application of cAEDA revealed (‐)‐geosmin, 4‐methoxy‐2,5‐dimethylfuran‐3(2W)‐one, 1W‐indole, and 3‐methyl‐1W‐indole as potential off‐flavor compounds. This compound selection was based on their odor quality and higher flavor dilution factors in the off‐flavor cocoa than in the reference sample. Quantitation of the four compounds in nine off‐flavor cocoa samples and calculation of odor activity values (OAVs; ratios of the concentrations to the odor threshold values) suggested crucial roles of (‐)‐ geosmin and 3‐methyl‐1W‐indole for the off‐flavor. In the chocolate industry, their quantitation can be used to objectively assess the moldy‐musty off‐flavor at the level of the incoming goods inspection. Because both compounds are inhomogeneously distributed between testa and embryo, separate quantitation in the two parts of the seeds is required.The second part of the investigation was focused on cocoa samples with a coconut‐like note. Application of cAEDA revealed coconut‐like smelling compounds δ‐octalactone, δ‐2‐octenolactone, γ‐ nonalactone, γ‐decalactone, δ‐decalactone and δ‐2‐decenolactones as potential causative odorants. Quantitation of these six compounds and calculation of OAVs suggested δ‐2‐decenolactone as the crucial compound. Chiral analysis showed the presence of pure (R)‐δ‐2‐decenolactone, commonly referred to as massoia lactone. Its key role for the coconut note was finally demonstrated in a spiking experiment: the addition of (R)‐δ‐2‐decenolactone to the reference cocoa in an amount corresponding to the concentration difference between the two samples was able to provoke a coconut note in an intensity comparable to the one in the atypically smelling cocoa. To avoid an undesired coconut note caused by (R)‐δ‐2‐decenolactone in the final products, the chocolate industry may consider its odor threshold value, that is 100 μg/kg, as a potential limit for the acceptance of fermented cocoa in the incoming goods inspection.Caterina's thesis is publication‐based and includes the following three papers:

Optimizing the Effective Use of Reclaimed Asphalt Pavement in Local Roadways

This study involved the construction of eight test sections in the City of Columbus, Ohio, to evaluate the effects of using different reclaimed asphalt pavement (RAP) contents and types of rejuvenator on the performance and properties of asphalt mixes used for local roads. The first section (control section) had a mix with 20% RAP and PG 64-22 binder. While three sections had mixes with 30%, 40%, 50% RAP, PG 64-22 binder, and Sylvaroad rejuvenator (tall oil), three other sections had mixes with the same RAP percentages and binder but used Hydrolene (aromatic extract) as the rejuvenator. Finally, the last test section was constructed using a mix with a 30% RAP and PG 64-28 binder (softer binder). Specimens were compacted in the laboratory from loose mixes that were obtained during the construction of each test section. Laboratory tests were conducted to evaluate the resistance of the prepared samples to moderate-temperature cracking, low-temperature cracking, rutting, and moisture damage. The test results showed that Hydrolene was more effective than Sylvaroad in improving the moderate-temperature cracking resistance of RAP mixes with more than 30% RAP. In addition, the tests results showed that the 30% RAP, 40% RAP, and 50% RAP mixes had similar low-temperature cracking resistance to that of the control. The laboratory test results also showed that mixes with 30% and 40% RAP had acceptable resistance to moisture damage. Furthermore, all mixes had acceptable rutting resistance. Finally, preliminary field evaluation showed that there were no observed distresses in the test sections after 7 months of construction.

Source profile study of VOCs unorganized emissions from typical aromatic devices in petrochemical industry

Volatile organic compounds (VOCs) are significant pollutants generated during the processes of petroleum refining and chemical production. Aromatic hydrocarbons, in particular, pose a great risk to human health. Nevertheless, unorganized emissions of VOCs from typical aromatics units remain poorly studied and reported. Therefore, it is vital to achieve precise control over aromatic hydrocarbons while managing VOCs. In this study, two typical aromatics production devices in petrochemical enterprises, namely aromatics extraction devices and ethylbenzene devices, were selected. The fugitive emissions of VOCs from the process pipelines in the units were investigated. Samples were collected and transferred using the EPA bag sampling method and HJ 644 and analyzed using gas chromatography–mass spectrometry. The results indicated that a total of 112 VOCs were emitted during the six rounds of sampling in the two types of devices, with alkanes (61 %), aromatic hydrocarbons (24 %), and olefins (8 %) being the primary types of VOCs emitted. The results also revealed the unorganized emissions characteristic substances of VOCs in the two types of devices, with slight differences in the types of VOCs emitted. The study found significant differences in the detection concentrations of aromatic hydrocarbons and olefins, as well as the types of detected chlorinated organic compounds (CVOCs), between the two sets of aromatics extraction units in distinct regions. These differences were closely related to the processes and leakages in the devices and can be effectively controlled by enhancing leak detection and repair (LDAR) and other measures. This article offers guidance for compiling VOCs emission inventories and improving the management of VOCs emissions in petrochemical enterprises by refining the source spectrum at the device scale. The findings are significant for analyzing VOCs unorganized emission factors and promoting safe production in enterprises.

Formation of a Meat-Like Flavor by Submerged Cultivated Laetiporus montanus

Basidiomycota are natural sources of aroma compounds. When grown in submerged cultures, the fungus Laetiporus montanus (LMO) forms a spicy and meat-like aroma. It thus represents an interesting candidate for the production of natural savory flavors. To identify the key aroma compounds of LMO grown submerged in malt extract peptone medium, the volatiles were isolated by means of automated solvent assisted flavor evaporation (aSAFE). An aroma extract dilution analysis was performed by means of gas chromatography-olfactometry coupled with a flame ionization detector (GC-FID-O). In the aSAFE extract of LMO, 24 aroma-active compounds were detected. 5-Butyl-2(5H)-furanone (FD 4096), perceived as coconut-like, was determined as the compound with the highest FD factor. (E,E)-2,4-Decadienal, (E,Z)-2,4-decadienal, and sotolon were identified as responsible key compounds for the spicy odor of the submerged cultures. Moreover, supplementation of the cultures of LMO, Laetiporus sulphureus, and Laetiporus persicinus with 13C-labeled thiamine hydrochloride resulted in the formation of 2-methyl-3-(methylthio)furan (MMTF), a compound with a pronounced meaty flavor. The concentrations of MMTF were further increased to 19-27 μg L-1 by additional supplementation of the cultures with ascorbic acid. The results of this study indicate potential for the biotechnological production of a meat-like flavor by Laetiporus species.

The potential of five wild growing aromatic plants from Hemaq Beniung Customary Forest on antidiabetic activity

Abstract. Kuspradini H, Putri AS, Kiswanto, Sa’adah H, Fajriansyah, Rizqullah MA, Larasati AG, Zulfa NA, Egra S, Yamauchi K, Mitsunaga T. 2023. The potential of five wild growing aromatic plants from Hemaq Beniung Customary Forest on antidiabetic activity. Biodiversitas 24: 2156-2162. Several aromatic plants have been used for millennia across the globe for their hyperglycemic properties. The in vitro inhibitory activity of extracts from Blumea balsamifera (L.) DC., Cinnamomum parthenoxylon (Jack) Meisn., Clausena excavata Burm.fil., Neouvaria acuminatissima (Miq.) AiryShaw, and Piper porphyrophyllum N.E.Br. were tested. The aim of this study was to determine the phytochemical constituent, total phenolic and flavonoid content of five aromatic plant extracts obtained from West Kutai, East Kalimantan as well as the antioxidant and antidiabetic activity via in vitro assays. Assays for total phenol and flavonoid content were based on Follin-Ciocalteu and aluminum chloride reagents, respectively. In this study, the antidiabetic activity was determined by measuring the inhibitory activity of ?-glucosidase enzyme, while the in vitro antioxidant activity was measured using the DPPH scavenger method. The order of inhibition of DPPH free radical was P. porphyrophyllum ethanol extract > N. acuminatissima ethanol extract > B. balsamifera ethyl acetate extract, which was found to be directly proportional to their total phenolic content. On the other hand, the order of inhibition of ?-glucosidase enzyme was found to be N. acuminatissima ethanol extract > C. parthenoxylon ethanol extract > N. acuminatissima ethyl acetate extract. Out of the 10 extracts studied, only 3 showed inhibition activity on ?-glucosidase. These findings indicate the aromatic plant extract's potential as a natural therapy for preventing and treating carbohydrate metabolic problems. As a result, the N. acuminatissima ethanol extract, which exhibits both antidiabetic and antioxidant activity, can be used in the pharmaceutical industry for the production of functional foods and herbal medicines. This is our first report on N. acuminatissima as an antioxidant and antidiabetic agent.

Characterization of the key aroma-active compounds in Qingke baijiu by application of the sensory approach

Qingke baijiu is a typical light-flavor baijiu and considered as one of the geographical indication products in China. The aroma of newly fermented original Qingke baijiu is unique and popular with consumers. In this work, the key aroma-active compounds of original Qingke baijiu (QKJ) were characterized by combined instrument analysis with sensory analysis. A total of 54 aroma compounds with high flavor dilution factors (FD values≥ 9) were screened out by gas chromatography–olfactometry (GC–O) combined with aroma extract dilution analysis (AEDA). After quantitation, 28 aroma-active compounds had odorant activity values (OAVs) > 1 in QKJ. Recombinant and omission experiments further proved that the esters and alcohols, especially ethyl lactate, phenylethyl acetate, ethyl hexanoate, 2-methyl-1-butanol, ethyl acetate, γ-nonalactone and 2,3-dimethyl-5-ethyl pyrazine were critical to the flavor of QKJ. Consequently, this research reveals the characteristics of QKJ and provides theoretical support for production and quality control assurance.

Therapeutic potential of aromatic plant extracts in Alzheimer's disease: Comprehensive review of their underlying mechanisms.

The aim of this review is to outline recent advancements in the application and mechanistic studies of aromatic plant extracts in Alzhermer`s disease (AD) to demonstrate their value in the management of this disease. AD is a neurodegenerative disease with a complex pathogenesis characterized by severe cognitive impairment. Currently, there are very few drugs available for the treatment of AD, and treatments are primarily focused on symptom relief. Aromatherapy is a traditional complementary alternative therapy that focuses on the prevention and treatment of the disease through the inhalation or transdermal administration of aromatic plant extracts. Over the past few years, studies on the use of aromatic plant extracts for the treatment of AD have been increasing and have demonstrated a definitive therapeutic effect. We systematically summarized in vitro, in vivo, and clinical studies focusing on the potential use of aromatic plant extracts in the treatment of AD in PubMed, ScienceDirect, Google Scholar, and the Chinese National Knowledge Infrastructure from 2000 to 2022. Our literature survey indicatesthat aromatic plant extracts exert anti-AD effects by modulating pathological changes through anti-amyloid, anti-tau phosphorylation, anti-cholinesterase, anti-inflammation, and anti-oxidative stress mechanisms (Figure 1). This review provides a future strategy for the research of novel anti-AD drugs from aromatic plant extracts.

Green synthesis of Nickel Oxide Nanoparticles using Syzygium Aromatic Extract: Characterization and Biological Applications

In this study, nickel oxide (NiO) nanoparticles were successfully synthesized by Syzygium aromaticum (clove) extract via a green synthesis method and evaluated their antibacterial properties. The bio-molecules inside the extract play an important role in converting nickel nitrate salt into nickel oxide nanoparticles. The prepared nickel oxide nanoparticles were characterized via different techniques such as X-ray Diffraction, fourier transform infrared spectroscopy, field emission-scanning electron microscopy and ultraviolet-visible spectrophotometer. From X-ray diffraction results, the crystallite size of NiO NPs was estimated to be (39.7 nm). The fourier transform infrared spectroscopy exhibits intense two peaks at 594 cm-1 and 469 cm-1 which indicates the formation of NiO NPs. In addition, the energy band-gap calculated by Tauc’s formula was ~ 2.89 eV. Finally, The antibacterial activity study results detected that NiO NPs have the highest activity against Staphylococcus aureus when compared to Escherichia coli. Thus, the present study exhibits good antibacterial activity, which may be explored in future clinical treatments.

Green synthesis of Nickel Oxide Nanoparticles using Syzygium Aromatic Extract: Characterization and Biological Applications

Green synthesis of Nickel Oxide Nanoparticles using Syzygium Aromatic Extract: Characterization and Biological Applications

Sotolon and (2E,4E,6Z)-Nona-2,4,6-trienal Are the Key Compounds in the Aroma of Walnuts.

Fresh kernels of the walnut tree (Juglans regia L.) show a characteristic and pleasant aroma, the molecular basis of which was unknown. The application of an aroma extract dilution analysis resulted in 50 odor-active compounds. Among them, 37 had not been reported as fresh walnut kernel volatiles before, including the two odorants with the highest flavor dilution factors, namely, fenugreek-like smelling 3-hydroxy-4,5-dimethylfuran-2(5H)-one (sotolon) and oatmeal-like smelling (2E,4E,6Z)-nona-2,4,6-trienal. Quantitations revealed 17 odorants with concentrations in the walnuts that exceeded their odor threshold concentrations. Aroma reconstitution and omission experiments finally showed that the characteristic aroma of fresh walnuts is best represented by a binary mixture of sotolon and (2E,4E,6Z)-nona-2,4,6-trienal. Of both, the natural concentration was ∼10 μg/kg. Further sensory studies showed that the walnut character is intensified when their concentrations are in parallel increased to ∼100 μg/kg. This finding may guide the future breeding of new walnut cultivars with improved aroma.

Solvent effects and mass transfer on aroma extraction during solid-state distillation

Steam distillation is an important unit operation to extract valuable compounds from natural solid-state substrates. Solid-state distillation with steam can extract aroma from fermented solid substrate such as fermented grains of Chinese liquor fermentation. However, this procedure is still operated based on generations of empirical skills rather than a technique under process control based on scientific principles. The resulting drawback is poor mass and heat transfer with undesired consequences concerning productivity, quality and sustainability. Mathematical modelling can be a powerful tool to get insight into such an empirical process for potential rational design, optimization and control. Therefore, we established a mathematical model to describe the mass transfer based on kinetic parameters. The simulation results show that the distillation had a natural column plate structure that more effectively concentrated compounds. Furthermore, this structure resulted in a high ethanol concentration in the distillate. To evaluate subsequent effect of high ethanol concentration, we analysed aroma compounds in the distillates under simulated conditions with or without ethanol. The hydrophobic compounds were fitted well under conditions with ethanol, whereas hydrophilic compounds had similar outcomes under both conditions. The results show that ethanol could accelerate the release of hydrophobic compounds in Chinese liquor distillation. Therefore, solvent could be one of the important factors to optimize the distillation process. Our findings provide a reference for improving the extraction during solid-state distillation.

GC-O-MS Analysis of Aroma-Active Compounds of Chinese Almonds Obtained by Different Pretreatment Methods

Almonds (Prunus dulcis) are an ancient and commercially valuable crop from Asia. In this experiment, solid-phase microextraction (SPME), solvent-assisted flavor evaporation (SAFE), and simultaneous distillation extraction (SDE) were used to pretreat the almonds from China. The almond extract was then analyzed by aroma extract dilution analysis (AEDA) with gas chromatography-olfactory-mass spectrometer (GC-O-MS). SPME and SAFE were identified as the better extraction methods, and 52 aroma-active compounds of almonds, such as 1-nonanal, eugenol, and linalool, were identified based on odor activity values (OAVs). Aroma recombination and omission experiments showed that “sweet,” “fruity,” and “fatty” are the main aroma attributes of Chinese almonds, with a strong relationship with hexanal, heptaldehyde, 1-nonanal, etc. This experiment provides new insights into the sensory contribution of Chinese almond volatiles and helps Chinese almond producers characterize and market the aroma profile of Chinese almond varieties.

Prediction, Application, and Mechanism Exploration of Liquid–Liquid Equilibrium Data in the Extraction of Aromatics Using Sulfolane

Liquid–liquid equilibrium (LLE) data are critical for the design and optimization of processes for extracting aromatics. Partial LLE data for the non-aromatic–aromatic–sulfolane ternary system were acquired at 313.15 K and 101.3 kPa. The LLE data for the extraction of aromatics using sulfolane were predicted using the COSMO-RS model. Correspondingly, the predicted and experimental data were analyzed using the root mean square deviation (RMSD), distribution coefficient (D), and separation factor (S). The COSMO-RS model could better predict the LLE data for the extraction of aromatics by sulfolane. The results of quantum chemical calculation show that hydrogen bonds and van der Waals interactions between sulfolane–benzene and sulfolane–toluene were responsible for the strong selectivity of sulfolane for benzene and toluene over alkanes. The LLE data predicted by the COSMO-RS method using the UNIQUAC thermodynamic model were subjected to correlation analysis. The calculated RMSD values were all less than 0.0180, and the relative deviation (δ) between the simulated value of the main process index for the extraction column and the actual data was less than 2.5%, indicating that the obtained binary interaction parameters can be reliably used in designing and optimizing the extraction of aromatics using sulfolane.

The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt.

The article investigated the antioxidant and antimicrobial activity of extracts from two aromatic plants-Satureja hortensis L. (SE) and Rosmarinus officinalis L. (RE), encapsulated in alginate, on-yogurt properties. The encapsulation efficiency was controlled by FTIR and SEM analysis. In both extracts, the individual polyphenol content was determined by HPLC-DAD-ESI-MS. The total polyphenol content and the antioxidant activity were spectrophotometrically quantified. The antimicrobial properties of SE and RE against gram-positive bacteria (Bacillus cereus, Enterococcus faecalis, Staphylococcus aureus, Geobacillus stearothermophilus), gram-negative bacteria (Escherichia coli, Acinetobacter baumannii, Salmonella abony) and yeasts (Candida albicans) were analyzed in vitro. The encapsulated extracts were used to prepare the functional concentrated yogurt. It was established that the addition of 0.30-0.45% microencapsulated plant extracts caused the inhibition of the post-fermentation process, the improvement of the textural parameters of the yogurt during storage, thus the shelf life of the yogurt increased by seven days, compared to the yogurt simple. Mutual information analysis was applied to establish the correlation between the concentration of the encapsulated extracts on the sensory, physical-chemical, and textural characteristics of the yogurt.

Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in Lu’an Guapian Green Tea Infusion (Camellia sinensis)

The volatile fraction was isolated from the premium and common grade of Lu'an Guapian green tea infusion by solvent-assisted flavor evaporation distillation. With the application of aroma extract dilution analysis, a total of 52 aroma-active compounds were revealed in the flavor dilution (FD) factor area of 32-8192. Besides, five additional odorants with higher volatility were identified using solid-phase microextraction. The aroma profiles, FD factors, and quantitative data of premium Guapian (PGP) and common Guapian (CGP) showed apparent differences. The intensity of the flowery attribute was significantly higher in PGP than in CGP, while cooked vegetable-like was the most outstanding odor note in CGP. The recombination experiment and the omission test of PGP clarified that dimethyl sulfide, (E,E)-2,4-heptadienal, (E)-β-ionone, (E,Z)-2,6-nonadienal, 2-methylbutanal, indole, 6-methyl-5-hepten-2-one, hexanal, 3-methylbutanal, γ-hexalactone, methyl epijasmonate, linalool, geraniol, and (Z)-3-hexen-1-ol were the key odorants of PGP tea infusion. The omission and addition tests of flowery odorants manifested that (E)-β-ionone, geraniol, and (E,E)-2,4-heptadienal, with higher odor activity values in PGP than in CGP, contributed to the flowery attribute most. The difference in the concentration of the abovementioned odorants with flowery odor notes could be one of the main factors which led to the difference in aroma quality between the two grades of Lu'an Guapian.

Optimization and assessment method for total energy system retrofit in the petrochemical industry considering clean energy substitution for fossil fuel

Carbon emission peak and neutrality prospect has expedited the revolution of conventional energy utilization mode, particularly in highly energy-intensive industries. The petrochemical industry bears great responsibility for energy conservation and carbon emission reduction. TES (Total Energy System) retrofit schemes in the petrochemical industry classified as REST (Retrofitting through Energy-Saving Techniques) and RSFC (Retrofitting through Substituting Fossil fuel with Clean energy) have emerged in large numbers recently. It is challenging for energy managers to optimize and assess TES retrofit schemes simultaneously and globally, once clean energy supply is involved. State-of-the-art assessment and optimization method for TES retrofitting is urgently needed. This work proposes a novel optimization and assessment method based on the exergy conversion and consumption processes to figure out the most cost-effective retrofit schemes in view of exergy analysis. The method features with the simulation of TES, the clean energy substitution for fossil fuel, the optimization of the subsystems, and the exergy efficiency assessment of retrofit schemes. The double-parallel-loop application framework is then presented, which deals with the optimization and assessment of RSFC and REST simultaneously. Combined plants of continuous catalytic reforming and aromatic extraction plants along with their matched TES are investigated. A MINLP optimization model is formulated and programmed with GAMS software. The optimal results show that the total exergy consumption decreased by 3200 kW with clean energy substitution. Sensitivity analysis explores the energy conservation benefits and exergy efficiency improvement when clean energy with different qualities and quantities substituting for fossil fuel, which provides valuable information for feasibly implementing retrofit schemes. Comparison of scenarios reveals the interacting influence between the implementation of RSFC and REST, which is significant for decision-making when multiple retrofit schemes are alternatives. Real-world case investigations demonstrate the validation and efficacy of the proposed method. The main findings of this study are significant and quantitative references for petrochemical industrial practice, which would contribute to energy conservation and carbon emission reduction in the future.

Cyclic carbonates as solvents in the dearomatization of refinery streams: Experimental liquid–liquid equilibria, modelling, and simulation

Obtaining aromatic hydrocarbons from refinery streams is one of the most concerning issues that the petrochemical industry currently faces. Now, the presence of azeotropes between aromatic and non-aromatic compounds in gasoline fractions demands the employment of organic solvents such as sulfolane to obtain benzene, toluene, and xylenes by liquid–liquid extraction. Several alternatives have been evaluated during the last decades to overcome the drawbacks related to the use of these solvents, being their replacement with ionic liquids one of the most promising so far. Nonetheless, the ionic liquids’ complex synthesis routes and lack of availability at large production still limit their industrial implementation. Recently, cyclic carbonates have emerged as a double solution related to CO2 fixation and designer solvents availability, the latter showing interesting extractive and physical properties which could reduce the environmental impact associated with the use of conventional solvents and ionic liquids in aromatic extraction processes. However, the availability of experimental data is scarce and only predictive models are available. In this work, firstly, the extractive properties of five cyclic carbonates (propylene, vinylethylene, glycerol, ethylene, and vinylene carbonates) were experimentally determined for wide composition ranges of several ternary systems {aliphatic/methylcycloalkane + aromatic + cyclic carbonate}. Afterwards, the NRTL, UNIFAC, and COSMO-SAC models, were used to fit or predict the liquid–liquid equilibria of those ternary systems. Finally, the aromatic extraction process from reformer gasoline with propylene carbonate as solvent was simulated in Aspen Plus with the COSMO-SAC model, comparing its performance with that of sulfolane to check its suitability at process scale.

Science‐guided data analytics for selecting ionic liquid solvents for aromatic extraction

AbstractIonic liquids (ILs) are promising solvents for the aromatic extraction process. An attractive characteristic is the existence of hundreds of ILs that exhibit different properties. To identify key properties of IL solvents for an energy‐optimum aromatic extraction, we use process simulation to generate the process datasets for multivariate data analytics with partial least squares, and use science‐guided fundamentals to develop an IL heat load variable (HLV). We consider 16 well‐studied ILs and correlate process steam duty and process variables affecting equipment size to the HLV for ethylene cracker feeds of low aromatic content. For such feeds in an IL aromatic extraction process, 11 of 16 ILs show energy advantage compared with sulfolane solvent with the lowest energy IL process requiring 57% of total energy required for an equivalent sulfolane process. Our results facilitate the IL solvent selection for pilot tests and subsequent commercialization of an IL aromatic extraction process.

Antibacterial, Antibiofilm and Anti-Inflammatory Activities of Eugenol Clove Essential Oil against Resistant Helicobacter pylori.

Eugenol essential oil (EEO) is the major component in aromatic extracts of Syzygium aromaticum (clove) and has several biological properties, such as antibacterial, antioxidant, and anti-inflammatory activities, as well as controlling vomiting, coughing, nausea, flatulence, diarrhea, dyspepsia, stomach distension, and gastrointestinal spasm pain. It also stimulates the nerves. Therefore, the aim of this study was to extract and purify EEO from clove buds and assess its ability to combat resistant Helicobacter pylori. Additionally, EEO's anti-inflammatory activity and its ability to suppress H. pylori biofilm formation, which is responsible for antibiotic resistance, was also investigated. Syzygium aromaticum buds were purchased from a local market, ground, and the EEO was extracted by using hydro-distillation and then purified and chemically characterized using gas chromatography-mass spectrometry (GC-MS). A disk-diffusion assay showed that Helicobacter pylori is sensitive to EEO, with an inhibition zone ranging from 10 ± 06 to 22 ± 04 mm. The minimum inhibition concentration (MIC) of EEO ranged from 23.0 to 51.0 μg/mL against both Helicobacter pylori clinical isolates and standard strains. In addition, EEO showed antibiofilm activity at 25 µg/mL and 50 µg/mL against various Helicobacter pylori strains, with suppression percentages of 49.32% and 73.21%, respectively. The results obtained from the anti-inflammatory assay revealed that EEO possesses strong anti-inflammatory activity, with human erythrocyte hemolysis inhibition percentages of 53.04, 58.74, 61.07, and 63.64% at concentrations of 4, 8, 16, and 32 μg/L, respectively. GC-MS analysis revealed that EEO is a major component of Syzygium aromaticum when extracted with a hydro-distillation technique, which was confirmed by its purification using a chemical separation process. EEO exhibited antibacterial action against resistant Helicobacter pylori strains, as well as antibiofilm and anti-inflammatory activities, and is a promising natural alternative in clinical therapy.

Aroma characterization and in vitro antihypertensive activity of Amazonian Camu-camu ( Myrciaria dubia) fruit

The Amazonian fruit known as camu-camu (Myrciaria dubia) has recently attracted attention due to its sensory and biofunctional properties. A sensomics methodology was used to identify the odour-active volatiles of the whole fruit (pulp and peel) by using solvent-assisted flavour evaporation (SAFE), analysis by gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O), and sensory evaluation (aroma extract dilution analysis (AEDA)) techniques. Four odour-active volatile compounds were reported at concentrations above the odour-activity values: isoamyl acetate, α-pinene, limonene, and β-caryophyllene. Recombination aroma testing further verified that the compounds contributed to the fruity, herbal, citrus, and woody notes of the M. dubia fruit. Furthermore, the fruit in vitro ACE-I inhibition activity was 39.48 ± 12.09 % (at 50 mg/mL, using lisinopril as positive control), showing a potential use as a functional food.