Higher Concentrations Of Esters Research Articles

MOŽNÉ CESTY VSTUPU FTALÁTŮ DO ROSTLIN

Soils can be contaminated by high concentrations of phthalic acid esters (PAE) resulting from industrial and intensive agricultural activities. A plant receives water and substances (including pollutants) from soil by means of rootage. Water solution received by the roots is distributed in particular by means of xylem. Reception by means of floem is not very considerable. Pollutants (including phthalates) can be absorbed by roots either by diffusion by means of soil gas phase or soil liquid phase. Another possible way of pollutant entering into the plant is diffusion from atmosphere. Way of substance entering into the plant is decided by so called Henry constant as well as octanol-water partition coefficient. In case of phthalates, big differences between di-n-butyl phthalate (DBP) reception and dioctyl phthalate reception were detected. For example, DBP can enter into the plant by means of gas as well as liquid phase while dioctyl phthalate only by gas phase.This publication summarizes fundamental knowledge on possible phthalates transport into plants.

Investigation of impurity tolerance and thermal stability for biodiesel production from Jatropha curcas L. seeds using supercritical reactive extraction

Supercritical reactive extraction for Jatropha curcas L. seed was demonstrated to be a viable process for biodiesel production process with high yield and the elimination of separate extraction step. However, because the solid seeds were reacted directly and susceptible to impurities contamination such as water and free fatty acid (FFA), it was important to determine their effects to the extraction efficiency and FAME (fatty acid methyl ester) yield in supercritical reactive extraction. In this study, varying amounts of water (0–40 wt.%) and FFA (0–30 wt.%) were added to the supercritical reactive extraction process performed at 300 °C, 30 min effective reaction time, 10 MPa and 5.0 ml/g methanol to solid ratio. It was found that the supercritical reactive extraction process had a higher tolerance limit for impurities than the non-supercritical acid-catalyzed in situ transesterification process. The former was able to withstand up to 30 wt.% of water or FFA without significantly affecting the extraction efficiency and FAME content. A time variation study on the water content showed that the forward hydrolysis of triglyceride molecules to FFA led to a higher reaction rate. Furthermore, the re-hydrolysis reaction of methyl esters to FFA would also occur under a high concentration of methyl esters and water content. A thermal stability study demonstrated that there was no obvious ester decomposition for the process at or below 300 °C for a reaction time not exceeding 30 min.

Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology

The relationship between grapevine vigour and grape and wine composition was investigated in this study. Own-rooted Pinot Noir grapevines were grown in a commercial vineyard in Tasmania, Australia, with uniform vineyard management practices. Vine vigours were determined by plant cell density (PCD) obtained from aerial photography. As vine vigour decreased, total soluble solid in grapes, total phenolics and anthocyanins in wines increased, while titratable acidity and yield decreased. Wines from the ultra low vine vigour zone had the highest concentrations of esters and alcohols. Higher level of linalool, nerol, geraniol, vitispirane, and β-ionone were observed in ultra low vigour and low vigour zones, but there was no obvious trend for citronellol and β-damascenone. Principal component analysis and discriminant analysis of the volatiles illustrated the differences among wines from the four vine vigour zones.

Phthalate esters removal using modified fiber prepared by two-step electron beam irradiation of methacrylate monomer onto polypropylene substrate

A novel modified polypropylene-methacrylate fiber (PP-g-(AA+BMA)) was prepared by grafting acrylic acid (AA) and butyl methacrylate (BMA) onto the polypropylene (PP) fiber substrate using a two-step electron beam irradiation method. It was used as a sorbent to recover high concentrations of phthalate esters (PAEs) from water. AA was first grafted onto PP substrate by electron beam, and then the pretreated PP was soaked into BMA solution and the loaded monomer was grafted on the PP substrate by electron beam induced. Fourier transform infrared spectra and contact angle (CA) were employed to characterize the chemical changes of PP substrate. In addition, the effect of the first and the second reactions on the degree of grafting was studied. The results indicated that the PP-g-(AA+BMA) could successfully be used to remove PAEs from water, leading to superior improvement of environmental preservation.

Fermentative aroma compounds and sensory profiles of Godello and Albariño wines as influenced by Saccharomyces cerevisiae yeast strains

Yeasts responsible for fermentation have an important repercussion on wine quality. This study presents the influence of two autochthonous strains of Saccharomyces cerevisiae (XG1 and XG3), a commercial yeast (QA23) and spontaneous fermentation on the chemical and sensory properties of wines from Godello and Albariño. All the yeasts showed normal fermentative kinetics and were able to lead fermentations; therefore, they were responsible for wine chemical and sensory characteristics. Significant differences were found at the chemical level depending on yeast strain and variety. Albariño wines from XG1 and XG3 presented low total acidity and glycerol content. Godello wines from QA23 had higher total acidity but lower alcohol content than those from XG1, XG3 and spontaneous fermentation. QA23 wines presented a greater amount of higher alcohols and 2-phenylethanol for both grapevine cultivars, whereas XG3 and spontaneous fermentations yielded wines with a higher concentration of esters, mainly ethyl lactate, and fatty acids. These differences were detected at the sensory level; thus, Albariño made with XG3 and Godello from spontaneous fermentation were the most appreciated wines. XG3, an autochthonous strain of S. cerevisiae, constitutes a useful tool to elaborate wines with singular characteristics.

Formation of ethyl acetate by Kluyveromyces marxianus on whey: Influence of aeration and inhibition of yeast growth by ethyl acetate

The ability of the yeast Kluyveromyces marxianus to convert lactose into ethyl acetate offers good opportunities for the economical reuse of whey. The formation of ethyl acetate as a bulk product depends on aerobic conditions. Aeration of the bioreactor results in discharge of the volatile ester with the exhaust gas that allows its process‐integrated recovery. The influence of aeration (varied from 10 to 50 L/h) was investigated during batch cultivation of K. marxianus DSM 5422 in 0.6 L whey‐borne medium using a stirred reactor. With lower aeration rates, the ester accumulated in the bioreactor and reached higher concentrations in the culture medium and the off gas. A high ester concentration in the gas phase is considered beneficial for ester recovery from the gas, while a high ester concentration in the medium inhibited yeast growth and slowed down the process. To further investigate this effect, the inhibition of growth by ethyl acetate was studied in a sealed cultivation system. Here, increasing ester concentrations caused a nearly linear decrease of the growth rate with complete inhibition at concentrations greater than 17 g/L ethyl acetate. Both the cultivation process and the growth rate depending on ethyl acetate were described by mathematical models. The simulated processes agreed well with the measured data.

Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC–MS

Evaluation of the volatile compounds in fruit provides useful information for plant breeding for improved fruit aroma. In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to assess the volatile profile of 33 cultivars of the Chinese pear Pyrus ussuriensis. In all, 108 volatile compounds were identified and there were significant differences in the composition and concentration of volatiles among cultivars. On the basis of principal components analysis (PCA), the cultivars could be divided into four groups: Group 1 contained Reli, Jinxiang, Hongbalixiang, Baibalixiang and Fuwuxiang, cultivars with a high concentration of esters and a low concentration of hydrocarbons. Group 2 contained Qiuxiang, Fuanjianba, Longxiang, Guanhongxiao, Shanli24 and Wuxiangli, cultivars with high concentrations of hydrocarbons and low concentrations of esters. Group 3 contained Shatangli and Manyuanxiang, cultivars with high concentrations of aldehydes. Group 4 contained the other 25 cultivars.

Production of phenols and biofuels by catalytic microwave pyrolysis of lignocellulosic biomass

Catalytic microwave pyrolysis of biomass using activated carbon (AC) was investigated to determine the effects of pyrolytic conditions on the yields of phenol and phenolics. Bio-oils with high concentrations of phenol (38.9%) and phenolics (66.9%) were obtained. These levels were higher than those obtained by pyrolysis without AC addition and were closely related to the decomposition of lignin. A high concentration of esters (42.2% in the upgraded bio-oil) was obtained in the presence of Zn powder as catalyst and formic acid/ethanol as reaction medium. Most of the esters identified by GC–MS were long chain fatty acid esters. The high content of phenols and esters obtained in this study can be used as partial replacement of petroleum fuels after separation of oxygenates or as feedstock for organic syntheses in the chemical industry after purification.

Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese

Effects of vacuum packaging and frozen storage were studied on the formation of free fatty acids (FFAs), volatile compounds and microbial counts of Motal cheese samples stored for a period of 180 days. The FFA concentration of Motal cheese samples increased throughout the storage period of 180 days. However, the FFA contents of samples stored at -18 °C showed considerably lower values than those of the samples stored at 4 °C. Palmitic (C16:0) and oleic (C18:1) acids were the most abundant FFAs in all the treatments. The volatile compounds detected by headspace solid-phase microextraction (HS-SPME) profile of Motal cheese consisted of 16 esters, 10 acids, 6 ketones, 4 alcohols, 3 aldehydes, styrene, p-cresol and m-cresol. Results showed that storage at -18 °C can limit the excessive volatile compound formation. Samples stored at 4°C with vacuum packaging showed comparatively high concentration of esters, ketones and alcohols. Samples stored without vacuum packaging at 4°C showed 2-nonanone as the most abundant volatile compound toward the end of storage period. Storage at 4°C under vacuum packaging decreased the mold-yeast counts of samples. Frozen storage could be a suitable method for storing the Motal cheese.

Are there endogenous estrone fatty acyl esters in human plasma or ovarian follicular fluid?

Background Estrone and its sulfated esters are the most abundant estrogens in blood in men and in women after the menopause. However, previous studies on the esterification of estrone with fatty acids have yielded conflicting results, some studies reporting high nanomolar concentrations of estrone fatty acyl esters in plasma. Methods We developed an estrone radioimmunoassay (RIA) method to determine endogenous concentrations of estrone and after saponification, applied it to male and female plasma. In addition, the concentration of estrone fatty acyl esters in ovarian follicular fluid was analyzed by gas chromatography–mass spectrometry (GC–MS) and liquid chromatography–tandem mass spectrometry (LC–MS/MS). Results By estrone RIA, we did not find measurable amounts of estrone fatty acyl esters in male or female plasma, except for one premenopausal woman who had the highest plasma concentration of nonesterified estrone. The concentration of hydrolyzed estrone fatty acyl esters determined by LC–MS/MS in follicular fluid obtained from women undergoing ovarian stimulation was below the limit of quantification of <10 pmol/l (<2.7 ng/l). Conclusions In contrast to previous data by others, our study suggests that estrone fatty acyl esters are in most cases not detectable in plasma of healthy men or healthy nonpregnant women.

The influence of skin contact during alcoholic fermentation on the aroma composition of Ribolla Gialla and Malvasia Istriana Vitis vinifera (L.) grape wines

SummaryGrapes from the Vitis vinifera (L.) varieties Ribolla Gialla and Malvasia Istriana were subjected to two skin contact procedures: pomace maceration and whole berry maceration during alcoholic fermentation. Wine free volatile compounds were determined using two extraction techniques coupled to GC; odour activity values were calculated and compared to control wines without skin contact. The highest concentrations of esters and relative fruity impacts were determined in the control wines for both varieties. Pomace maceration was found to be an effective procedure for the extraction of varietal aroma compounds like terpenes, but only in the Malvasia Istriana was their higher impact on floral odour determined. Pomace maceration resulted in higher total phenol and methanol content. Whole berry maceration was less efficient in terpene extraction, and its impact on general wine composition was not so radical. Control wines were chosen as preferred wines for odour and overall impression.

Methane oxidation to methyl bisulfate in oleum at ambient pressure in the presence of iodine as a catalyst

Methane oxidation to methyl bisulfate at ambient pressure in absorption reactor packed with glass balls in presence of iodine as a catalyst was investigated. The process was performed at temperature 120–130 °C, sulfur trioxide concentration in oleum 16–25 wt.%, catalyst concentration 0.008–0.024 mol dm −3, methane flow: 8.69 cm 3 min −1. The optimal conditions for high ester concentration were defined.

Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes: Effect on wine composition

The must from Tempranillo dried grapes was divided into four batches to produce sweet wine. The first one was fortified with ethanol up to 12% (v/v) to avoid fermentation (traditional way). Other two batches were partially fermented with two osmoethanol tolerant Saccharomyces cerevisiae strains (X4 and X5). The last one was fermented with native yeast by spontaneous fermentation. Wines fermented partially with the strains X4 and X5 show high volatile acidity values (above 2 g/L expressed as acetic acid), and a glycerol concentration around 20 g/L. Both strains also produce high amount of carboxylic acids and therefore the wines show a high ethyl ester concentration. Aromatic series were obtained for all the wines by grouping aroma compounds according to their odor descriptors. The series of the fermented wines with higher values in relation with the control wine were fruity, sweet and fatty, emphasizing the fruity series in the samples fermented with the X4 and X5 strains. The sensorial analysis of the wine samples by a tasting panel put in evidence that the musts fermented with the osmoethanol tolerant yeasts were better valued than the rest of the wine samples. The must fermented with the X4 strain obtained the maximum score in terms of aroma and flavour. So, the use of these osmoethanol tolerant S. cerevisiae strains could be a suitable alternative to produce sweet wines from must with high sugar concentration. The wines obtained this way are chemically and organoleptically more complex than those elaborated traditionally.

The specific chemical profile of Mediterranean propolis from Malta

Seventeen Maltese propolis samples were studied by GC–MS after silylation. They exhibited the typical Mediterranean chemical profile, rich in diterpene compounds (18–92% of TIC, GC–MS): 32 individual diterpenes were identified; 22 of them were present in each specimen. The other abundant compound group was that of sugars and sugar derivatives. In some samples, however, another compound group was observed (0–12% of TIC, GC–MS); the corresponding mass spectra were consistent with mono- and sesquiterpenyl esters of substituted benzoic acids. Two new propolis constituents of this group, daucane diterpene esters of hydroxybenzoic acids, were isolated. Their origin is suggested to be Ferula communis, as they are taxonomic markers for this species. All propolis samples were active against Staphylococcus aureus but only those with high concentrations of terpenyl esters showed antifungal activity against Candida albicans. The present results confirm that Mediterranean propolis is a valuable natural product with potential to improve human health.

Lipase of Aspergillus niger NCIM 1207: A Potential Biocatalyst for Synthesis of Isoamyl Acetate

Commercial lipase preparations and mycelium bound lipase from Aspergillus niger NCIM 1207 were used for esterification of acetic acid with isoamyl alcohol to obtain isoamyl acetate. The esterification reaction was carried out at 30°C in n-hexane with shaking at 120rpm. Initial reaction rates, conversion efficiency and isoamyl acetate concentration obtained using Novozyme 435 were the highest. Mycelium bound lipase of A. niger NCIM 1207 produced maximal isoamyl acetate formation at an alcohol/acid ratio of 1.6. Acetic acid at higher concentrations than required for the critical alcohol/acid ratio lower than 1.3 and higher than 1.6 resulted in decreased yields of isoamyl acetate probably owing to lowering of micro-aqueous environmental pH around the enzyme leading to inhibition of enzyme activity. Mycelium bound A. niger lipase produced 80g/l of isoamyl acetate within 96h even though extremely less amount of enzyme activity was used for esterification. The presence of sodium sulphate during esterification reaction at higher substrate concentration resulted in increased conversion efficiency when we used mycelium bound enzyme preparations of A. niger NCIM 1207. This could be due to removal of excess water released during esterification reaction by sodium sulphate. High ester concentration (286.5g/l) and conversion (73.5%) were obtained within 24h using Novozyme 435 under these conditions.

Neutral lipids in non‐starch lipid and starch lipid extracts from Portuguese sourdough bread

AbstractThis research effort was aimed at assessing the changes in extractable neutral lipids (NL) throughout the baking process of Broa, a Portuguese traditional sourdough bread. NL were accordingly isolated, purified and quantitated – starting from non‐starch lipid (NSL) and starch lipid (SL) extracts of maize and rye flours, as well as fermented dough and bread. NSL accounted for the major fraction of extracted lipids; furthermore, the NSL/SL ratio evolved throughout processing in agreement with the phenomena prevailing during dough preparation, fermentation, and baking. An analytical method based on resolution by normal‐phase HPLC coupled with detection by evaporative light scattering was accordingly developed for quantitation of the aforementioned NL classes. Distinct NL classes correlated well with the stage of bread making. The main NL in NSL were triacylglycerols (ca. 75% of the total), but relatively high concentrations of sterol esters and diacylglycerols were also found. Conversely, free fatty acids were the dominant component of SL, whereas monoacylglycerols and free sterols were comparable to those in NSL.

Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice ( Rubus idaeus L. )

Sixteen different strains of Saccharomyces cerevisiae and Saccharomyces bayanus were evaluated in the production of raspberry fruit wine. Raspberry juice sugar concentrations were adjusted to 16°Brix with a sucrose solution, and batch fermentations were performed at 22 °C. Various kinetic parameters, such as the conversion factors of the substrates into ethanol ( Y p/s), biomass ( Y x/s), glycerol ( Y g/s) and acetic acid ( Y ac/s), the volumetric productivity of ethanol ( Q p), the biomass productivity ( P x), and the fermentation efficiency ( E f) were calculated. Volatile compounds (alcohols, ethyl esters, acetates of higher alcohols and volatile fatty acids) were determined by gas chromatography (GC-FID). The highest values for the E f, Y p/s, Y g/s, and Y x/s parameters were obtained when strains commonly used in the fuel ethanol industry ( S. cerevisiae PE-2, BG, SA, CAT-1, and VR-1) were used to ferment raspberry juice. S. cerevisiae strain UFLA FW 15, isolated from fruit, displayed similar results. Twenty-one volatile compounds were identified in raspberry wines. The highest concentrations of total volatile compounds were found in wines produced with S. cerevisiae strains UFLA FW 15 (87,435 μg/L), CAT-1 (80,317.01 μg/L), VR-1 (67,573.99 μg/L) and S. bayanus CBS 1505 (71,660.32 μg/L). The highest concentrations of ethyl esters were 454.33 μg/L, 440.33 μg/L and 438 μg/L for S. cerevisiae strains UFLA FW 15, VR-1 and BG, respectively. Similar to concentrations of ethyl esters, the highest concentrations of acetates (1927.67 μg/L) and higher alcohols (83,996.33 μg/L) were produced in raspberry wine from S. cerevisiae UFLA FW 15. The maximum concentration of volatile fatty acids was found in raspberry wine produced by S. cerevisiae strain VR-1. We conclude that S. cerevisiae strain UFLA FW 15 fermented raspberry juice and produced a fruit wine with low concentrations of acids and high concentrations of acetates, higher alcohols and ethyl esters.

Characterization of beef tallow biodiesel and their mixtures with soybean biodiesel and mineral diesel fuel

Tallow is a raw material for biodiesel production that, due to their highly centralized generation in slaughter/processing facilities and historically low prices, may have energy, environmental, and economic advantages that could be exploited. However beef tallow biodiesel have unfavorable properties due the presence of high concentration of saturated fatty esters. One way to overcome these inconveniences is using blending procedures. In this way, blends of beef tallow biodiesel with soybean biodiesel and with conventional mineral diesel fuel were prepared and the quality of the mixtures was monitored with the purpose to study ideal proportions of the fuels. By measurement of the viscosity, density, cold filter plugging point, and flash point, it was demonstrated that tallow biodiesel can be blended with both mineral diesel and soybean biodiesel to improve the characteristics of the blend fuels, over that of the tallow.

Production of bio‐crude from forestry waste by hydro‐liquefaction in sub‐/super‐critical methanol

AbstractHydro‐liquefaction of a woody biomass (birch powder) in sub‐/super‐critical methanol without and with catalysts was investigated with an autoclave reactor at temperatures of 473–673 K and an initial pressure of hydrogen varying from 2.0 to 10.0 MPa. The liquid products were separated into water soluble oil and heavy oil (as bio‐crude) by extraction with water and acetone. Without catalyst, the yields of heavy oil and water soluble oil were in the ranges of 2.4–25.5 wt % and 1.2–17.0 wt %, respectively, depending strongly on reaction temperature, reaction time, and initial pressure of hydrogen. The optimum temperature for the production of heavy oil and water soluble oil was found to be at around 623 K, whereas a longer residence time and a lower initial H2 pressure were found to be favorite conditions for the oil production. Addition of a basic catalyst, such as NaOH, K2CO3, and Rb2CO3, could significantly promote biomass conversion and increase yields of oily products in the treatments at temperatures less than 573 K. The yield of heavy oil attained about 30 wt % for the liquefaction operation in the presence of 5 wt % Rb2CO3 at 573 K and 2 MPa of H2 for 60 min. The obtained heavy oil products consisted of a high concentration of phenol derivatives, esters, and benzene derivatives, and they also contained a higher concentration of carbon, a much lower concentration of oxygen, and a significantly increased heating value (&gt;30 MJ/kg) when compared with the raw woody biomass. © 2009 American Institute of Chemical Engineers AIChE J, 2009

Volatile and Color Composition of Young and Model-Aged Shiraz Wines As Affected by Diammonium Phosphate Supplementation Before Alcoholic Fermentation

A Shiraz must with low yeast assimilable nitrogen (YAN) was supplemented with two concentrations of diammonium phosphate (DAP) and then fermented with maceration on grape skins. The nonvolatile, volatile, and color composition of the final wines were investigated. Ethanol and residual sugars were not affected by DAP supplementation, while glycerol, SO 2, and residual YAN increased and acetic acid decreased. DAP-supplemented treatments gave rise to higher concentrations of acetates, fatty acids, and fatty acid ethyl esters but lower concentrations of branched-chain fatty acids and their ethyl esters. No major difference between treatments was observed for higher alcohols, monoterpenes, norisoprenoids, and low-molecular-weight sulfur compounds. DAP-supplemented fermentations resulted in wines with higher concentrations of malvidin-3-glucoside, higher color intensity, and altered color tonality. Model aging studies indicated that higher concentrations of esters are still present in wines from the DAP-treated fermentations after aging. DAP supplementation also resulted in increased concentrations of dimethyl sulfide after model aging. It can be concluded that DAP treatment of a low YAN must fermented by maceration on skins can significantly affect wine color, aroma, and flavor.