Synthesis of 3, 7-Dimethyl-2, 6-Octadienal Acetals from Citral Extracted from Lemon Grass, Cymbopogon citrates L.

Shahzadi, Phool; Muhammad, Ali; Mehmood, Ferhat; Chaudhry, Muhammad Yasir

doi:10.4172/jaa.1000091

Cited by 14 publications

(6 citation statements)

References 5 publications

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“…Coatings 2019, 9, x FOR PEER REVIEW 6 of 14 concentration, the broad shoulder extended to a high frequency of 1300 cm −1 and merged with the main band [29]. Small peaks were observed at ~1460, 1514, and 1735 cm −1 , which were characteristic of C-H, C=C, and C=O bonds of the contaminant, respectively [30,31]. NH3 (1225, 3154, 3195, 3255, and 3393 cm −1 ) [32], nitrogen-related hydrogen bonds (at 1150-1220, 1300-1350, 1560-1610, and 3150-3393 cm −1 ) and hydroxyl radical bonds (3200-3400 cm −1 ) [33] completely disappeared from the FTIR spectra when the substrate temperature was 400 °C during the deposition.…”

Section: O1s Xps Spectramentioning

confidence: 98%

X-ray Photoelectron Spectroscopy Analysis of Nitrogen-Doped TiO2 Films Prepared by Reactive-Ion-Beam Sputtering with Various NH3/O2 Gas Mixture Ratios

2020

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Nitrogen-doped TiO2 films were prepared by reactive ion-beam sputtering deposition (IBSD) in a mixed atmosphere of NH3 and O2 at a substrate temperature of 400 °C. X-ray photoelectron spectra revealed the presence of six ions, i.e., N3−, N2−, N1−, N+, N2+, and N3+, respectively, in the films. The amorphous films had complex, randomly oriented chemical bonds. The Tauc–Lorentz model was employed to determine the bandgap energy of the amorphous films prepared using different NH3/O2 gas mixing ratios by ellipsometry. In addition, the optical constants of the films were measured. With the increase in the NH3/O2 gas mixture ratio to 3.0, the bandgap of N-doped TiO2 narrowed to ~2.54 eV.

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Section: O1s Xps Spectramentioning

confidence: 98%

X-ray Photoelectron Spectroscopy Analysis of Nitrogen-Doped TiO2 Films Prepared by Reactive-Ion-Beam Sputtering with Various NH3/O2 Gas Mixture Ratios

2020

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“…This compound has strong antimicrobial qualities and pheromonal effects in insects. It is also used as a flavor and for fortifying lemon EO and in the synthesis of vitamin A (Shahzadi, Muhammad, Mehmood, & Chaudhry, ).…”

Section: Introductionmentioning

confidence: 99%

Enrichment of citral isomers in different microwave-assisted extraction of essential oil from fresh and dried lemon verbena (Aloysia citridora ) leaves

Golmakani

Farahmand

Ghassemi

et al. 2017

J Food Process Preserv

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Solvent‐free microwave extraction (SFME) and microwave‐assisted hydrodistillation (MAHD) were utilized for extraction of lemon verbena essential oil (EO) in comparison with the conventional hydrodistillation (HD). Chemical composition, extraction yield, physical properties, operation cost, antioxidant activity, and antifungal activities of extracted EOs were measured. Final yields of extraction and physical properties of extracted EOs did not show any significant difference among the three methods, but the required extraction time for extraction by microwave‐assisted extraction (MAE; i.e., MAHD and SFME) methods improved to a shorter time span. Even though the compounds in all three extraction techniques were exactly similar, extraction by MAE methods, especially the SFME, increased the quantity of oxygenated compounds such as citral isomers (geranial and neral) in comparison with HD. The obtained results showed that MAE methods, especially SFME, can selectively extract oxygenated compounds such as citral isomers and improve antioxidant and antifungal activities of the extracted EOs. Practical applications Oxygenated compounds like citral isomers are mostly effective in treating many health disorders. According to the results of this study, microwave extraction like MAHD and SFME result in the enrichment of citral isomers of EOs. This selective extraction can affect antioxidant and antifungal activities of EOs extracted by the microwave method in comparison with conventional methods like HD.

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“…Methyl 2-propenyl trisulfide, a unique volatile component of raw garlic [ 32 ], was reduced by adding jeotgal alternatives on all weeks. Moreover, 3,7-dimethyl-2,6-octadienal, shown to impart a strong lemon flavor [ 33 ], was reduced with the addition of JA1 by approximately 30% compared to CON and rapidly decreased during kimchi fermentation. Unexpectedly, 4-isothiocyanato-1-butene content of kimchi with JA1 increased by 18% on weeks 0 and 1 compared to CON; however, it was hardly detected on week 2.…”

Section: Resultsmentioning

confidence: 99%

Free Amino Acid and Volatile Compound Profiles of Jeotgal Alternatives and Its Application to Kimchi

Lee¹,

Lee²,

Choi³

et al. 2021

Foods

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Jeotgal containing abundant free amino acids plays an important role in the unique savory taste (umami) and flavor in kimchi. However, it is also responsible for the unpleasant fishy smell and high salt content of kimchi. Therefore, the present study aimed to identify alternative jeotgal sources and investigate the fermentation properties of jeotgal alternatives added to kimchi. The tomato hot-water extract (TH2) and dry-aged beef hot-water extract (DBH) were selected as jeotgal alternatives for kimchi preparation based on their glutamic acid contents. Characteristics of kimchi with TH2 alone (JA1) and TH2 and DBH in combination (1:1, JA2) were compared with kimchi prepared using commercially available anchovy fish sauce (CON). The pH of JA1 and JA2 was slightly decreased during fermentation, whereas the salinity was significantly lower than CON (p < 0.05). Notably, the most effective factor of the savory taste of kimchi, glutamic acid contents of JA1 and JA2 were significantly higher than that of CON (p < 0.05). In conclusion, JA1 showed slower fermentation with lower salinity and higher glutamic acid content than CON. Overall, this study showed that JA1 derived from TH2 could improve the taste and quality of kimchi by increasing glutamic acid content and decreasing the unpleasant flavor.

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Synthesis of 3, 7-Dimethyl-2, 6-Octadienal Acetals from Citral Extracted from Lemon Grass, Cymbopogon citrates L.

Cited by 14 publications

References 5 publications

X-ray Photoelectron Spectroscopy Analysis of Nitrogen-Doped TiO2 Films Prepared by Reactive-Ion-Beam Sputtering with Various NH3/O2 Gas Mixture Ratios

X-ray Photoelectron Spectroscopy Analysis of Nitrogen-Doped TiO2 Films Prepared by Reactive-Ion-Beam Sputtering with Various NH3/O2 Gas Mixture Ratios

Enrichment of citral isomers in different microwave-assisted extraction of essential oil from fresh and dried lemon verbena (Aloysia citridora ) leaves

Free Amino Acid and Volatile Compound Profiles of Jeotgal Alternatives and Its Application to Kimchi

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