Selectivity of Celite-Immobilized Patatin (Lipid Acyl Hydrolase) from Potato (SolanumtuberosumL.) Tubers in Esterification Reactions As Influenced by Water Activity and Glycerol Analogues as Alcohol Acceptors

2000 ◽  
Vol 48 (2) ◽  
pp. 155-160 ◽  
Author(s):  
Praphan Pinsirodom ◽  
Kirk L. Parkin
Keyword(s):  
Water Activity ◽  
Lipid Acyl Hydrolase ◽  
Esterification Reactions

Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread

2019 ◽  
Vol 23 (2) ◽  
pp. 193-198
Author(s):  
Monica Mironescu ◽  
Laura Fratila ◽  
Alexandru Hupert ◽  
Ion Dan Mironescu
Keyword(s):  
Water Activity ◽  
Mechanical Characteristics ◽  
Edible Films ◽  
Ash Content ◽  
Colour Intensity ◽  
Sensorial Analysis ◽  
Physical Chemical ◽  
Control Film ◽  
Bee Bread

Abstract This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better suited for improving taste and flavour and bee bread for increasing colour intensity of the films; the sensorial characteristics are maintained during 30 days of films storage, in all cases. Compared with the control starch-based film (which is elastic, brittle and hard), the films containing 2% bee hive products are elasto-plastic and more resistant to penetration, the resistance increasing in the order: bee bread<propolis<honey.

Polymer-Bound Triphenylphosphine and 4,4′-Dinitroazobenzene as a Coupling Reagents for Chromatography-Free Esterification Reaction

2019 ◽  
Vol 16 (7) ◽  
pp. 1024-1031
Author(s):  
Diparjun Das ◽  
Kalyani Rajkumari ◽  
Lalthazuala Rokhum
Keyword(s):  
Microwave Irradiation ◽  
Solid Phase ◽  
Reaction System ◽  
Triphenylphosphine Oxide ◽  
High Yield ◽  
Sustainable Chemistry ◽  
Esterification Reaction ◽  
Coupling Reagent ◽  
Simple Filtration ◽  
Esterification Reactions

Aim and Objective: Sustainable production of fine chemicals both in industries and pharmaceuticals heavily depends on the application of solid-phase synthesis route coupled with microwave technologies due to their environmentally benign nature. In this report, a microwave-assisted esterification reaction using polymer-bound triphenylphosphine and 4,4′-dinitroazobenzene reagent system was investigated. Materials and Methods: The solvents were obtained from Merck India. Polymer-bound triphenylphosphine (~3 mmol triphenylphosphine moiety/g) was acquired from Sigma-Aldrich. The progress of the reaction was observed by thin-layer chromatography. All the reactions were performed in Milestones StartSYNTH microwave. The NMR spectra were recorded on Bruker Avance III 300, 400, and 500 MHz FT NMR Spectrometers. Using azo compound and polymer-bound triphenyl phosphine as a coupling reagent, esterification of different carboxylic acids with alcohols was performed under microwave irradiation. Results: Esterification of benzoic acid with 1-propanol under microwave irradiation gave a high yield of 92% propyl benzoate in 60 minutes only. Isolation of the ester products was relatively simple as both the byproducts polymer-bound triphenylphosphine oxide and hydrazine could be removed by simple filtration. The rates of reactions were found to be directly proportional to the pKa of the benzoic acids. Conclusion: 4,4′-Dinitroazobenzene was introduced as a novel coupling reagent, in conjugation with polymer-bound triphenylphosphine, for esterification reactions under microwave irradiation. The low moisture sensitivity of the reaction system, easy separation of the byproducts, and column chromatographyfree isolation of esters help our methods with application significance, particularly from the ‘Sustainable Chemistry’ perspective.

Kinetic study of lipase catalyzed esterification reactions in water-in-oil microemulsions

1993 ◽  
Vol 42 (8) ◽  
pp. 931-937 ◽  
Author(s):  
Haralambos Stamatis ◽  
Aristotelis Xenakis ◽  
Ulrich Menge ◽  
Fragiskos N. Kolisis
Keyword(s):  
Kinetic Study ◽  
Esterification Reactions

scholarly journals Chemical and Physical Properties of Some Hazelnut Varieties Grown in Portugal

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1476
Author(s):  
Ana Cristina Ferrão ◽  
Raquel P. F. Guiné ◽  
Elsa Ramalhosa ◽  
Arminda Lopes ◽  
Cláudia Rodrigues ◽  
...  
Keyword(s):  
Discriminant Analysis ◽  
Physical Properties ◽  
Water Activity ◽  
Induction Time ◽  
Oxidation Stability ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Nutritional Characteristics ◽  
Physical And Chemical ◽  
And Chemical Properties

Hazelnuts are one of the most appreciated nuts worldwide due to their unique organoleptic and nutritional characteristics. The present work intended to analyse several physical and chemical properties of different hazelnut varieties grown in Portugal, namely Tonda de Giffoni, Grada de Viseu, Segorbe, Longa de Espanha, Butler, Gunslebert, and Negreta. In general, the results revealed statistically significant differences between the varieties under study. The Gunslebert had more elongated hazelnuts and with heavier shelled fruits, while the kernels of the Grada de Viseu revealed to be heavier. Grada de Viseu was harder in the shell, Gunslebert had a harder core, and Segorbe was more resistant to fracture. Fat was the more representative component for all varieties and in some cases the values of moisture and water activity were over the recommended amount (≥0.62). Tonda de Giffoni was the variety with the highest induction time, indicating the highest oxidation stability. Moreover, discriminant analysis revealed that the variables more important to distinguish the varieties were protein (λ = 0.007) and water activity (λ = 0.010). The results of this study help to better understand the differences between some hazelnut varieties that are cultivated in Portugal, which gives important hints for all players in the hazelnut sector.

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