scholarly journals Application of Lipase Purified from Aspergillus fumigatus in the Syntheses of Ethyl Acetate and Ethyl Lactate

2020 ◽  
Vol 69 (1) ◽  
pp. 23-29 ◽  
Author(s):  
Akshita Mehta ◽  
Chetna Grover ◽  
Kamal Kumar Bhardwaj ◽  
Reena Gupta
Keyword(s):  
Ethyl Acetate ◽  
Aspergillus Fumigatus ◽  
Ethyl Lactate

Optimization of Lycopene Extraction from Tomato Processing Waste Using an Eco-Friendly Ethyl Lactate–Ethyl Acetate Solvent: A Green Valorization Approach

2018 ◽  
Vol 10 (10) ◽  
pp. 2851-2861 ◽  
Author(s):  
Yasmini P. A. Silva ◽  
Tânia A. P. C. Ferreira ◽  
Giovana B. Celli ◽  
Marianne S. Brooks
Keyword(s):  
Ethyl Acetate ◽  
Ethyl Lactate ◽  
Processing Waste ◽  
Tomato Processing

scholarly journals RELEVANCE OF ETHYL LACTATE AMONG THE CACHAÇA ESTERS

2021 ◽  
Vol 2 (6) ◽  
pp. e26467
Author(s):  
Amazile Biagionei Maia ◽  
Lorena Simão Marinho ◽  
David Lee Nelson
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ethyl Acetate ◽  
Sensory Quality ◽  
Chemical Characterization ◽  
Ethyl Lactate ◽  
Alcoholic Beverages ◽  
Yeast Saccharomyces Cerevisiae ◽  
Cane Juice

ABSTRACT The advancement in the technology of cachaça ─ sugarcane spirit produced in the Brazilian territory ─ has led to the search for parameters that allow the improvement of its chemical characterization and sensory specificities. Esters are important aroma agents, but their routine monitoring, as endorsed in Brazilian legislation, is restricted to the quantification of ethyl acetate, which is formed through the metabolism of yeast (Saccharomyces cerevisiae). However, being produced in a rural environment using fresh cane juice, fermentation of “cachaça de alembic” involves the presence and activity of lactic acid-producing bacteria, making the presence of ethyl lactate among the cachaça esters predictable. In this work, the levels of ethyl lactate and ethyl acetate were compared in 247 samples, corresponding to 56 brands produced in eleven Brazilian states. Ethyl lactate was found in levels that significantly alter the result of the quantitative participation of esters in the composition of cachaça. This fact is especially relevant considering that lactic acid bacteria are GRAS and widely recognized as a resource for improving the sensory quality of wines and other alcoholic beverages. Thus, studies on the contribution of lactic acid bacteria to the sensory quality of cachaça should be encouraged. Ethyl lactate, in addition to signaling a chemical specificity naturally occurring in cachaça, is a marker of other possible chemical and sensory peculiarities whose research should be stimulated.

Surface Morphology, Crystallinity, and Hydrophilicity of Poly(ε-caprolactone) Films Prepared Via Casting of Ethyl Lactate and Ethyl Acetate Solutions

2014 ◽  
Vol 216 (1) ◽  
pp. 49-58 ◽  
Author(s):  
Andrea Causa ◽  
Giovanni Filippone ◽  
Domenico Acierno ◽  
Concepción Domingo ◽  
Aurelio Salerno
Keyword(s):  
Surface Morphology ◽  
Ethyl Acetate ◽  
Ethyl Lactate

Effect of cosolvents (ethyl lactate, ethyl acetate and ethanol) on the supercritical CO 2 extraction of caffeine from green tea

2016 ◽  
Vol 107 ◽  
pp. 507-512 ◽  
Author(s):  
David Villanueva Bermejo ◽  
Elena Ibáñez ◽  
Guillermo Reglero ◽  
Tiziana Fornari
Keyword(s):  
Ethyl Acetate ◽  
Green Tea ◽  
Ethyl Lactate

scholarly journals Advance in the characterization of alambic cachaça: ethyl lactate

2020 ◽  
Vol 9 (9) ◽  
pp. e297997116
Author(s):  
Amazile Biagioni Maia ◽  
Lorena Simão Marinho ◽  
David Lee Nelson
Keyword(s):  
Gas Chromatography ◽  
Ethyl Acetate ◽  
Ethyl Lactate ◽  
Batch Distillation ◽  
Laboratory Methods ◽  
Brazilian Legislation ◽  
Order Of Magnitude ◽  
Continuous Distillation ◽  
Lactic Bacteria

In the current methodology for the analysis of cachaça, the limit of 200 mg/100 mL ethanol established in Brazilian legislation for the totality of esters present in cachaça is measured exclusively by the dosage of ethyl acetate, the principal ester in cachaça produced on an industrial scale (continuous distillation), whose asepsis procedures applied to the broth are focused on combating the activity of bacteria. However, it is known that producers of alembic cachaça (batch distillation) ferment the fresh juice, which naturally incorporates lactic bacteria from the environment. A survey of the analysis records of 300 samples, corresponding to 110 cachaça brands, was performed. The analyses were performed using the recommended laboratory methods and gas chromatography. The extensive occurrence of ethyl lactate was found in varying proportions, but with the same order of magnitude as ethyl acetate. It was concluded that, in addition to the olfactory peculiarities related to the particular contents in each brand, the simple presence of ethyl lactate (above a level that can be referred to as traces) permits one to infer whether the cachaça originates from alembic or from industrial production.

Cytotoxic and Antimicrobial Activities of Ethyl Acetate Extract from Fungus Trichoderma reesei strain JCM 2267, Aspergillus flavus strain MC- 10-L, Penicillium sp, and Aspergillus fumigatus Associated with Marine Sponge Stylissa flabelliformis

2021 ◽  
pp. 5126-5132
Author(s):  
Erna Prawita Setyowati ◽  
Purwantiningsih Purwantiningsih ◽  
Fidya Maulina Yulianny Erawan ◽  
Suci Rahmanti ◽  
Ni’mah Rifka Hanum ◽  
...  
Keyword(s):  
Ethyl Acetate ◽  
Aspergillus Fumigatus ◽  
Cytotoxic Activity ◽  
Trichoderma Reesei ◽  
Aspergillus Flavus ◽  
Ethyl Acetate Extract ◽  
Tumor Cell Line ◽  
Antimicrobial Activities ◽  
Assay Method ◽  
Penicillium Sp

This study was to investigate the cytotoxic and antimicrobial activities of ethyl acetate extract yielded from fermented fungi Trichoderma reesei strain: JCM 2267, Aspergillus flavus strain MC-10-L, Penicillium sp, and Aspergillus fumigatus associated with Stylissa flabelliformis sponge, and also to investigate the significant component in ethyl acetate extract of it. Antimicrobial experimentation was performed to various microbes with liquid microdilution method. The assessment of antimicrobials was undertaken by observing the value of MIC50. Cytotoxic testing was performed using MTT assay method. The cytotoxic activity evaluation was conducted by finding the value of IC50. The compound analysis in the ethyl acetate extract was used GC-MS. The result showed that in the antimicrobial experimentation, there was a variation in the percentage of inhibition where the smallest MIC50 values were found in Aspergillus fumigatus fungi ethyl acetate extract against Candida albicans ATCC 10231 at 1.3g/mL. The result of the cytotoxic test against tumor cell line T47D, the lowest IC50 was found in Penicillium sp fungi with 111g/mL value. Aspergillus flavus strain MC-10-L fungi, Penicillium sp, and Aspergillus fumigatus obtained from sponge isolation Stylissa flabelliformis have antimicrobial and cytotoxic activity with various range. All fungi extracts are not toxic against normal cells (Vero cells). The class of compounds in ethyl acetate fungi extract Trichoderma reesei strain JCM 2267 are mostly cyclohexane.

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