scholarly journals Long-chain aliphatic wax esters isolated from the sponge Chalinula saudensis (Demospongia) along the Jeddah coast of the Red Sea

2011 ◽  
Vol 59 (1) ◽  
pp. 1-6 ◽  
Author(s):  
Abdulmohsin Al-Sofyani ◽  
Radwan K Al-Farawati ◽  
Amr A ElMaradny ◽  
Gul R Niaz

The sponge Chalinula saudensis, which occurs along the Jeddah coast, has only recently been isolated and identified. In this study, the total crude organic matter of the sponge was extracted by solvents. The total crude extract was further separated by partitioning it with hexane and water, then with water and chloroform, and finally with water and t-butanol. The chloroform layer was subjected to separation by preparative layer chromatography on silica. One fraction contained four long-chain fatty acid esters, C28H56O2, C30H60O2, C32H62O2 and C36H70 O2. The second ester, C30H60O2, has been identified in the fire corals Millepora dichotoma and Millepora platyphylla. The others have not previously been reported from marine organisms; however similar long-chain esters with different long aliphatic chains and with different molecular weights have been identified from other marine organisms. These compounds are normally waxy and their presence in Chalinula saudensis plays a vital role in the biosynthetic pathways. They also act as insulators against seasonal variations.

1985 ◽  
Vol 60 (5) ◽  
pp. 940-946 ◽  
Author(s):  
UMA RAJU ◽  
MORTIMER LEVITZ ◽  
SILA BANERJEE ◽  
ALADAR BENCSATH ◽  
FRANK H. FIELD

Synthesis ◽  
2009 ◽  
Vol 2009 (22) ◽  
pp. 3769-3774 ◽  
Author(s):  
Diana Bottega ◽  
Márcia Martinelli ◽  
Mariana Koetz

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1401
Author(s):  
Julia Rosend ◽  
Aleksei Kaleda ◽  
Rain Kuldjärv ◽  
Georg Arju ◽  
Ildar Nisamedtinov

European legislation overall agrees that apple juice concentrate is allowed to be used to some extent in cider production. However, no comprehensive research is available to date on the differences in suitability for fermentation between fresh apple juice and that of reconstituted apple juice concentrate. This study aimed to apply freshly pressed juice and juice concentrate made from the same apple cultivar as a substrate for cider fermentation. Differences in yeast performance in terms of fermentation kinetics and consumption of nutrients have been assessed. Fermented ciders were compared according to volatile ester composition and off-flavor formation related to hydrogen sulfide. Based on the results, in the samples fermented with the concentrate, the yeasts consumed less fructose. The formation of long-chain fatty acid esters increased with the use of reconstituted juice concentrate while the differences in off-flavor formation could not be determined. Overall, the use of the concentrate can be considered efficient enough for the purpose of cider fermentation. However, some nutritional supplementation might be required to support the vitality of yeast.


Sign in / Sign up

Export Citation Format

Share Document