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Lavender- and Lavandin-Distilled Straws: an Untapped Feedstock With
Lesage‑Meessen et al. Biotechnol Biofuels (2018) 11:217 https://doi.org/10.1186/s13068-018-1218-5 Biotechnology for Biofuels RESEARCH Open Access Lavender‑ and lavandin‑distilled straws: an untapped feedstock with great potential for the production of high‑added value compounds and fungal enzymes Laurence Lesage‑Meessen1, Marine Bou1, Christian Ginies2, Didier Chevret3, David Navarro1, Elodie Drula1,4, Estelle Bonnin5, José C. del Río6, Elise Odinot1, Alexandra Bisotto1, Jean‑Guy Berrin1, Jean‑Claude Sigoillot1, Craig B. Faulds1 and Anne Lomascolo1* Abstract Background: Lavender (Lavandula angustifolia) and lavandin (a sterile hybrid of L. angustifolia L. latifolia) essential oils are among those most commonly used in the world for various industrial purposes, including× perfumes, phar‑ maceuticals and cosmetics. The solid residues from aromatic plant distillation such as lavender- and lavandin-distilled straws are generally considered as wastes, and consequently either left in the felds or burnt. However, lavender- and lavandin-distilled straws are a potentially renewable plant biomass as they are cheap, non-food materials that can be used as raw feedstocks for green chemistry industry. The objective of this work was to assess diferent pathways of valorization of these straws as bio-based platform chemicals and fungal enzymes of interest in biorefnery. Results: Sugar and lignin composition analyses and saccharifcation potential of the straw fractions revealed that these industrial by-products could be suitable for second-generation bioethanol prospective. The solvent extrac‑ tion processes, developed specifcally for these straws, released terpene derivatives (e.g. τ-cadinol, β-caryophyllene), lactones (e.g. coumarin, herniarin) and phenolic compounds of industrial interest, including rosmarinic acid which contributed to the high antioxidant activity of the straw extracts. -
The Analysis of Grapevine Response to Smoke Exposure
The Analysis of Grapevine Response to Smoke Exposure A thesis presented in fulfilment of the requirements for the degree of Doctor of Philosophy Lieke van der Hulst BSc, MSc The University of Adelaide School of Agriculture, Food and Wine Thesis submitted for examination: November 2017 Thesis accepted and final submission: January 2018 Table of contents Abstract i Declaration iii Publications iv Symposia v Acknowledgements vii Chapter 1 Literature review and introduction • Literature review and introduction 1 • The occurrence of bushfires and prescribed 2 • Economic impact of bushfires 5 • Smoke derived volatile compounds 6 • Volatile compounds in wine 8 • Glycosylation of volatile phenols in grapes 9 • Previous smoke taint research 11 • Glycosyltransferases 14 • Research aims 18 Chapter 2 Detection and mitigation of smoke taint in the vineyard • Authorship statements 20 • Introduction 22 • Paper: Accumulation of volatile phenol glycoconjugates in grapes, 24 following the application of kaolin and/or smoke to grapevines (Vitis vinifera cv Sauvignon Blanc, Chardonnay and Merlot) • Further investigation into methods for the detection and mitigation of 54 smoke taint in the vineyard Material and Methods 55 Results and discussion part A 57 Results and discussion part B 61 Conclusion 68 Chapter 3 Expression of glycosyltransferases in grapevines following smoke exposure • Authorship statements 71 • Introduction 73 • Paper: Expression profiles of glycosyltransferases in 74 Vitis vinifera following smoke exposure Chapter 4 The effect of smoke exposure to apple • Authorship statements 122 • Introduction 124 • Paper: The effect of smoke exposure to apple (Malus domestica 125 Borkh cv ‘Sundowner’) Chapter 5 Conclusions and future directions • Conclusions 139 • Future directions 142 Appendix • Paper: Impact of bottle aging on smoke-tainted wines from 145 different grape cultivars References 152 Abstract Smoke taint is a fault found in wines made from grapes exposed to bushfire smoke. -
Phenolic Components, Antioxidant Activity, and Mineral Analysis of Capparis Spinosa L
Vol. 12(47), pp. 6643-6649, 20 November, 2013 DOI: 10.5897/AJB2013.13241 ISSN 1684-5315 ©2013 Academic Journals African Journal of Biotechnology http://www.academicjournals.org/AJB Full Length Research Paper Phenolic components, antioxidant activity, and mineral analysis of Capparis spinosa L Rezzan Aliyazicioglu1*, Ozan Emre Eyupoglu2, Huseyin Sahin2, Oktay Yildiz3, Nimet Baltas4 1Department of Biochemistry, Faculty of Pharmacy, Karadeniz Technical University, 61080 Trabzon, Turkey. 2Department of Chemistry, Faculty of Science, Karadeniz Technical University, 61080 Trabzon, Turkey. 3Maçka Vocational School, Karadeniz Technical University, 61080 Trabzon, Turkey. 4Department of Chemistry, Faculty of Science, Recep Tayyip Erdoğan University, 53100 Rize, Turkey. Accepted 10 October, 2013 In addition to being consumed as food, caper (Capparis spinosa L.) fruits are also used in folk medicine to treat inflammatory disorders, such as rheumatism. C. spinosa L. is rich in phenolic compounds, making it increasingly popular because of its components’ potential benefits to human health. We analyzed a number of individual phenolic compounds and investigated in vitro biological activities of C. spinosa L. Sixteen phenolic constituents were identified using reverse phase-high performance liquid chromatography (RP-HPLC). Total phenolic compounds (TPCs), ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were used as determinants of antioxidant capacity. C. spinosa L. exhibited strong antioxidant activity and contained high levels of antioxidant compounds. Gentisic, sinapic and benzoic acid were detected in C. spinosa L. No gallic acid, proto-catechuic acid, proto-catechuic aldehyde, chlorogenic acid, p-OH benzoic acid, vanillic acid, caffeic acid, syringic acid, vanillin, syringaldehyde, p-coumaric acid, ferulic acid or rosmarinic acid were identified. -
CPY Document
3. eHEMieAL eOMPOSITION OF ALeOHOLie BEVERAGES, ADDITIVES AND eONTAMINANTS 3.1 General aspects Ethanol and water are the main components of most alcoholIc beverages, although in some very sweet liqueurs the sugar content can be higher than the ethanol content. Ethanol (CAS Reg. No. 64-17-5) is present in alcoholic beverages as a consequence of the fermentation of carbohydrates with yeast. It can also be manufactured from ethylene obtained from cracked petroleum hydrocarbons. The a1coholic beverage industry has generally agreed not to use synthetic ethanol manufactured from ethylene for the production of alcoholic beverages, due to the presence of impurities. ln order to determine whether synthetic ethanol has been used to fortify products, the low 14C content of synthetic ethanol, as compared to fermentation ethanol produced from carbohydrates, can be used as a marker in control analyses (McWeeny & Bates, 1980). Some physical and chemical characteristics of anhydrous ethanol are as follows (Windholz, 1983): Description: Clear, colourless liquid Boilng-point: 78.5°C M elting-point: -114.1 °C Density: d¡O 0.789 It is widely used in the laboratory and in industry as a solvent for resins, fats and oils. It also finds use in the manufacture of denatured a1cohol, in pharmaceuticals and cosmetics (lotions, perfumes), as a chemica1 intermediate and as a fuel, either alone or in mixtures with gasolIne. Beer, wine and spirits also contain volatile and nonvolatile flavour compounds. Although the term 'volatile compound' is rather diffuse, most of the compounds that occur in alcoholIc beverages can be grouped according to whether they are distiled with a1cohol and steam, or not. -
The Effects of Combining Guaiacol and Syringol on Their Pyrolysis
Holzforschung, Vol. 66, pp. 323–330, 2012 • Copyright © by Walter de Gruyter • Berlin • Boston. DOI 10.1515/HF.2011.165 The effects of combining guaiacol and syringol on their pyrolysis Mohd Asmadi, Haruo Kawamoto * and Shiro Saka methods, lignin pyrolysis has been studied based on iso- Graduate School of Energy Science , Kyoto University, lated lignins (Martin et al. 1979 ; Obst 1983 ; Evans et al. Kyoto , Japan 1986 ; Saiz -Jimenez and De Leeuw 1986 ; Faix et al. 1987 ; Genuit et al. 1987 ; Meier and Faix 1992 ; Greenwood et al. * Corresponding author. 2002 ; Hosoya et al. 2007, 2008a,b ; Nakamura et al. 2008 ) Graduate School of Energy Science, Kyoto University, and model compounds (Domburg et al. 1974 ; Bre ž n ý et al. Yoshida-honmachi, Sakyo-ku, Kyoto 606-8501, Japan 1983 ; Saiz -Jimenez and De Leeuw 1986 ; Kawamoto et al. Phone/Fax: + 81-75-753-4737 E-mail: [email protected] 2006, 2007, 2008a,b ; Kawamoto and Saka 2007 ; Nakamura et al. 2007, 2008 ; Watanabe et al. 2009 ). Hardwood lignins are known to include both the syringyl (3,5-dimethoxy-4- Abstract hydroxyphenyl)-type (shortly S) and the guaiacyl (4-hydroxy- 3-methoxyphenyl)-type aromatic rings (shortly G), whereas Pyrolysis of guaiacol/syringol mixtures was studied in an softwood lignins contain mainly the G-type units. These dif- ° ferences infl uence the pyrolytic reactivity of hardwoods and ampoule reactor (N 2 /600 C/40 – 600 s) to understand the reactivities of the aromatic nuclei in hardwood lignins. By softwoods (Di Blasi et al. 2001a,b ; Gr ø nli et al. -
Lignin for Sustainable Bioproducts and Biofuels
Demirel, J Biochem Eng Bioprocess Technol 2017, 1:1 Journal of Biochemical Engineering & Bioprocess Technology Editorial a SciTechnol journal and substituted phenols as opposed to methoxy-phenols [7,8]. Type of Lignin for Sustainable particle size of biomass, pyrolysis temperature, reactor type (fluidized bed, ablative, vacuum, and auger), type of condensers (direct and Bioproducts and Biofuels indirect contact) can affect the composition of bio-oil [2,5]. Water Yaşar Demirel* soluble and organic phases are separated as two main streams out of condenser [9]. After condensing the vapor bio-oil is produced with a yield of up to 65 to 75% on a dry basis. Typical bio-oil consists of Keywords (wt% db, except water) acids (3-7), alcohols (1<), aldehydes, ketones, and furans (22-27), sugars (3-6), phenols (2-6), lignin derived fraction Lignin; Bioproducts; Biofuel; Sustainable energy (15-25), and extractives (4-6) [5]. Feedstocks with high extractives content and/or high ash content commonly produce an aqueous Introduction phase, an upper layer, and a decanted heavy oily phase. Bio-oil can be considered a micro emulsion in which the continuous phase is an To meet the goal of replacing 30% of fossil fuel by biofuels around aqueous solution of holocellulose decomposition products and small 2030, approximately 225 million tons of lignin will soon be produced molecules from lignin decomposition. The continuous liquid phase beside the current production of between 40 and 50 million tons per stabilizes a discontinuous phase that contains of pyrolytic lignin year in the paper and pulp industry in the U.S. Yet only about 2% of the macromolecules [2]. -
Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods
Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods Edited by Remedios Castro-Mejías and Enrique Durán-Guerrero Printed Edition of the Special Issue Published in Foods www.mdpi.com/journal/foods Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods Editors Remedios Castro-Mej´ıas Enrique Dur´an-Guerrero MDPI Basel Beijing Wuhan Barcelona Belgrade Manchester Tokyo Cluj Tianjin • • • • • • • • • Editors Remedios Castro-Mej´ıas Enrique Duran-Guerrero´ Analytical Chemistry Analytical Chemistry Universidad de Cadiz´ Department Puerto Real University of Cadiz Spain Puerto Real Spain Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Foods (ISSN 2304-8158) (available at: www.mdpi.com/journal/foods/special issues/Recent Developments Identification Genuine Odor- Taste-Active Compounds Foods). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Volume Number, Page Range. ISBN 978-3-0365-1668-4 (Hbk) ISBN 978-3-0365-1667-7 (PDF) © 2021 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. -
Survey of Renewable Chemicals Produced from Lignocellulosic Biomass During Ionic Liquid Pretreatment
Lawrence Berkeley National Laboratory Recent Work Title Survey of renewable chemicals produced from lignocellulosic biomass during ionic liquid pretreatment. Permalink https://escholarship.org/uc/item/71d9d3rw Journal Biotechnology for biofuels, 6(1) ISSN 1754-6834 Authors Varanasi, Patanjali Singh, Priyanka Auer, Manfred et al. Publication Date 2013-01-28 DOI 10.1186/1754-6834-6-14 Peer reviewed eScholarship.org Powered by the California Digital Library University of California Varanasi et al. Biotechnology for Biofuels 2013, 6:14 http://www.biotechnologyforbiofuels.com/content/6/1/14 RESEARCH Open Access Survey of renewable chemicals produced from lignocellulosic biomass during ionic liquid pretreatment Patanjali Varanasi1,2, Priyanka Singh1, Manfred Auer1, Paul D Adams1, Blake A Simmons1,2 and Seema Singh1,2* Abstract Background: Lignin is often overlooked in the valorization of lignocellulosic biomass, but lignin-based materials and chemicals represent potential value-added products for biorefineries that could significantly improve the economics of a biorefinery. Fluctuating crude oil prices and changing fuel specifications are some of the driving factors to develop new technologies that could be used to convert polymeric lignin into low molecular weight lignin and or monomeric aromatic feedstocks to assist in the displacement of the current products associated with the conversion of a whole barrel of oil. We present an approach to produce these chemicals based on the selective breakdown of lignin during ionic liquid pretreatment. Results: The lignin breakdown products generated are found to be dependent on the starting biomass, and significant levels were generated on dissolution at 160°C for 6 hrs. Guaiacol was produced on dissolution of biomass and technical lignins. -
Redalyc.Determination of Gallic Acid in Commercial Brandies Using High
Ciencia y Tecnología Alimentaria ISSN: 1135-8122 [email protected] Sociedad Mexicana de Nutrición y Tecnología de Alimentos México Giménez, R.; Villalón, M.; López, H.; Navarro, M.; Cabrera, C.; Olalla, M.; Quesada, J.J.; López, M.C. Determination of gallic acid in commercial brandies using high performance liquid chromatography Ciencia y Tecnología Alimentaria, vol. 3, núm. 1, diciembre, 2000, pp. 13-20 Sociedad Mexicana de Nutrición y Tecnología de Alimentos Reynosa, México Available in: http://www.redalyc.org/articulo.oa?id=72430202 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative Cienc. Tecnol. Aliment. Vol. 3, No. 1, pp. 13-20, 2000 Copyright 2000 Asociación de Licenciados en Ciencia y Tecnología de los Alimentos de Galicia (ALTAGA). ISSN 1135-8122 DETERMINATION OF GALLIC ACID IN COMMERCIAL BRANDIES USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY DETERMINACIÓN DE ÁCIDO GÁLICO EN BRANDIES COMERCIALES MEDIANTE CROMATOGRAFÍA LÍQUIDA DE ALTA EFICACIA DETERMINACIÓN DE ÁCIDO GALICO EN BRANDIES COMERCIAIS MEDIANTE CROMATOGRAFÍA LÍQUIDA DE ALTA EFICACIA Giménez, R.*; Villalón, M.; López, H.; Navarro, M.; Cabrera, C.; Olalla, M.; Quesada, J.J.; López, M.C. Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja sn. 18012 Granada (España) * Autor para la correspondencia. E-mail: [email protected] Recibido: 10 de Octubre de 2000; recibida versión revisada: 22 de Octubre de 2000; aceptado: 23 de Octubre de 2000 Received: 10 October 2000; revised version received: 22 October 2000; accepted: 23 October 2000 Abstract One of the components presents in oak wood is gallic acid, which brandies extract during their aging process. -
Enhancement of Chemical Products in Bio-Crude-Oil from Lignocellulosic Residues – Effects of Biomass Type, Temperature, Pre-Treatment and Catalysts
Enhancement of Chemical Products in Bio-Crude-Oil from Lignocellulosic Residues – Effects of Biomass Type, Temperature, Pre-treatment and Catalysts. Dissertation Zur Erlangung des Doktorgrades vorgelegt von Akeem Mayowa Azeez Hamburg 2011 Universität Hamburg Fakultät für Mathematik Informatik und Naturwissenschaften Zentrum für Holzwirtschaft ii I hereby declare that this research work was carried out by me, Azeez Mayowa Akeem, at the University of Hamburg (Institute of Wood Science) in collaboration with Wood Chemistry/Chemical Technology Unit of Johann-Heinrich von Thünen Institute, Hamburg, between April 2008 and March 2011. And that all experiments and analyses herein reported were carried out at the Wood Chemistry/Chemical Technology Unit of Johann-Heinrich von Thünen Institute, Bergedorf, Hamburg. Supervisors: PD Dr. habil Juergen Odermatt Dr. rer. nat. Dipl.-Holzwirt Dietrich Meier (vTi, Hamburg) Prof. Dr. Ing. Thomas Willner (Hamburg University of Applied Science) iii Acknowledgement My special thanks goes to Dr. Dietrich Meier for supervising this work and his persistent words of encouragement. The unwavering support, trust and useful suggestions from my official supervisor, in person of Dr. Jürgen Odermatt, are greatly appreciated. I am equally grateful to Prof. Ing. Thomas Willner, who is instrumental to my sojourn to Hamburg and at the same time offered to co-supervise this research. The trio have contributed immensely to the successful completion of this program with enriched ideas, thorough supervision coupled with love. Their charming disposition is worthy of emulation. I will ever remain grateful. My interaction in the course of this work was unrestricted in all units within the Institute, largely due to open arms and affections of all workers. -
Characterizing and Predicting the Antimicrobial Properties of Lignin Derivatives
University of Kentucky UKnowledge Theses and Dissertations--Biosystems and Agricultural Engineering Biosystems and Agricultural Engineering 2020 CHARACTERIZING AND PREDICTING THE ANTIMICROBIAL PROPERTIES OF LIGNIN DERIVATIVES Ryan Kalinoski University of Kentucky, [email protected] Author ORCID Identifier: https://orcid.org/0000-0001-8774-275X Digital Object Identifier: https://doi.org/10.13023/etd.2020.455 Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation Kalinoski, Ryan, "CHARACTERIZING AND PREDICTING THE ANTIMICROBIAL PROPERTIES OF LIGNIN DERIVATIVES" (2020). Theses and Dissertations--Biosystems and Agricultural Engineering. 76. https://uknowledge.uky.edu/bae_etds/76 This Doctoral Dissertation is brought to you for free and open access by the Biosystems and Agricultural Engineering at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Biosystems and Agricultural Engineering by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known. -
Sinapic Acid and Its Derivatives As Medicine in Oxidative Stress-Induced Diseases and Aging
Hindawi Publishing Corporation Oxidative Medicine and Cellular Longevity Volume 2016, Article ID 3571614, 10 pages http://dx.doi.org/10.1155/2016/3571614 Review Article Sinapic Acid and Its Derivatives as Medicine in Oxidative Stress-Induced Diseases and Aging Chunye Chen Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400030, China Correspondence should be addressed to Chunye Chen; [email protected] Received 29 October 2014; Revised 2 January 2015; Accepted 12 January 2015 Academic Editor: Mat´ıas Mosqueira Copyright © 2016 Chunye Chen. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Sinapic acid (3,5-dimethoxy-4-hydroxycinnamic acid) is an orally bioavailable phytochemical, extensively found in spices, citrus and berry fruits, vegetables, cereals, and oilseed crops and is known to exhibit antioxidant, anti-inflammatory, anticancer, antimutagenic, antiglycemic, neuroprotective, and antibacterial activities. The literature reveals that sinapic acid is a bioactive phenolic acid and has the potential to attenuate various chemically induced toxicities. This minireview is an effort to summarize the available literature about pharmacokinetic, therapeutic, and protective potential of this versatile molecule in health related areas. 1. Introduction Sinapicacidexistsinbothfreeandesterform;some esters are sinapoyl esters, sinapine (sinapoylcholine), and As a result of metabolic processes, there is continuous pro- sinapoyl malate [8, 9]. Sinapic acid is a phytochemical found duction of reactive oxygen species (ROS), such as hydroxyl in various edible plants such as spices, citrus and berry fruits, radicals [1], in human body.