Journal articles: 'Decadiene-5'

1

LEE, S., Y. S. LEE, G. PARK, S. CHOI, and S. H. YOON. "ChemInform Abstract: Synthesis of Optically Pure (2R,2′R,5R,5′R)-5,5′-Bisiodomethyl-octahydro-[2,2′]-bifuran from Diethyl D-Tartrate: Iodoetherification of (5R,6R)-5,6-Dihydroxy-1,9-decadiene." ChemInform 29, no. 30 (June 20, 2010): no. http://dx.doi.org/10.1002/chin.199830285.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Xu, Yujun, Dequan Zhang, Huan Liu, Zhenyu Wang, Teng Hui, and Jilu Sun. "Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting." Foods 10, no. 7 (June 29, 2021): 1508. http://dx.doi.org/10.3390/foods10071508.

Full text

Abstract:

Nang roasting is a traditional lamb processing method in Xinjiang (China) with a history of thousands of years. This study comprehensively evaluated the volatile and nonvolatile compounds of oyster cuts of roasted lamb at different processing stages of Nang roasting using gas chromatography mass spectrometry and amino acid automatic analyzer, respectively. Results indicated that aldehydes were the dominant profiles of volatile compounds, and hexanal, nonanal, octanal, (E)-2-nonenal, (E, E)-2,4-decadienal, (E, E)-2,4-nonadienal and 1-octen-3-ol were the key volatile compounds or aroma contributors to roasted oyster cuts. Isoamylol and 3-hydroxy-2-butanone could differentiate fresh and marinated oyster cuts from roasted ones; (E)-2-nonenal, (E, E)-2,4-decadienal, 1-octen-3-ol, hexanal, octanal, nonanal and (E, E)-2,4-nonadienal could differentiate Nang roasted oyster cuts of 60 min from those of 15, 30 and 45 min. Umami amino acids and sweet amino acids are the dominant profiles of nonvolatile compounds; glutamic acid, alanine and 5′-IMP were the key free amino acids or taste contributors to roasted oyster cuts. Glutamic acid, alanine and 5′-IMP could differentiate fresh and marinated oyster cuts from roasted samples. This work provided theoretical support for the control of flavor attributes of roasted lamb with traditional Nang roasting.

APA, Harvard, Vancouver, ISO, and other styles

3

Api, A. M., D. Belsito, S. Biserta, D. Botelho, M. Bruze, G. A. Burton, J. Buschmann, et al. "RIFM fragrance ingredient safety assessment, 5,9-dimethyl-4,8-decadienal, CAS Registry Number 762-26-5." Food and Chemical Toxicology 141 (July 2020): 111384. http://dx.doi.org/10.1016/j.fct.2020.111384.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Hopf, Henning, and Reinhard Kirsch. "Thermische umlagerungen-XV. Die thermische isomerisierung von 1,9-decadien-5-in und 6-hepten-2-in-1-ylacetat." Tetrahedron Letters 26, no. 28 (January 1985): 3327–30. http://dx.doi.org/10.1016/s0040-4039(00)98289-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Baudouy, René, and Philippe Prince. "Synthese stereoselective d'une composante de la pheromone sexuelle de “l'ecaille rouge de californie”: l'acetate d'isopropenyl-6 methyl-3 decadiene-3,9 yle (3Z,6R)." Tetrahedron 45, no. 7 (January 1989): 2067–74. http://dx.doi.org/10.1016/s0040-4020(01)80068-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Kreiter, Cornelius G., and Klaus Lehr. "Photochemische Reaktionen von Übergangsmetall-Organyl-Komplexen mit Olefnen, VI. Reaktionen von Tricarbonyl-η5-2,4-cyclohexadienyl-mangan mit konjugierten Dienen / Photochemical Reactions of Transition Metal Organyl Complexes with Olefins, VI. Reactions of Tricarbonyl (η5-2,4-cyclohexadienyl)manganese with Conjugated Dienes." Zeitschrift für Naturforschung B 46, no. 10 (October 1, 1991): 1377–83. http://dx.doi.org/10.1515/znb-1991-1016.

Full text

Abstract:

Tricarbonyl-η5-2,4-cyclohexadien-1-yl-manganese (1) was reacted photochemically at 253 K with simple conjugated dienes. Four different types of products were obtained, depending upon the dienes. With 1,3-butadiene (A) dicarbonyl-η4:3-1-(3-buten-1,2-diyl)-2,4-cyclohexadiene-manganese (2A) is isolated. 2-Methyl-1,3-butadiene (B) yields the methyl-substituted diastereomeric dicarbonyls 2B, 2B′, the [4+5]-cycloadduct tricarbonyl-η3:2-3-methyl-bicyclo-[4.3.1]-3,8-decadien-7-yl-manganese (3B) and tetracarbonyl-η3-4-methylene-bicyclo[4.3.1]-8-decen-3-yl-manganese (4B) with an exocyclically coordinated tetracarbonylmanganese fragment. With 2,3-dimethyl-1,3-butadiene (C) only the [4+5]-cycloadduct 3C and the tetracarbonyl 4C are obtained. No CC-bond formation is observed with E,E-2,4-hexadiene (D) and 1,3-cyclohexadiene (E). Carbonyl-η5-2,4-cyclohexadien-1 -yl-η4-E,E-2,4-hexadiene-manganese (5D), and carbonyl-η4-1,3-cyclohexadiene-η5-2,4-cyclohexadien-1-yl-manganese (5E) are the only products. The complexes were separated and purified by HPL chromatography. Their constitutions were determined by IR and NMR spectroscopy.

APA, Harvard, Vancouver, ISO, and other styles

7

Syahrial, Syahrial, and M. Muchalal. "Isolation and Identification of Volatile Components in Tempe by Simultaneous Distillation-Extraction Method by Modified Extraction Method." Indonesian Journal of Chemistry 1, no. 2 (June 3, 2010): 63–72. http://dx.doi.org/10.22146/ijc.21945.

Full text

Abstract:

An isolation and identification of volatile components in temps for 2, 5 and 8 days fermentation by simultaneous distillation-extraction method was carried out. Simultaneous distillation-extraction apparatus was modified by Muchalal from the basic Likens-Nickerson's design. Steam distillation and benzena as an extraction solvent was used in this system. The isolation was continuously carried out for 3 hours which maximum water temperature In the Liebig condenser was 8 °C. The extract was concentrated by freeze concentration method, and the volatile components were analyzed and identified by combined gas chromatography-mass spectrophotometry (GC-MS). The Muchalal's simultaneous distillation extraction apparatus have some disadvantage in cold finger condenser, and it's extractor did not have condenser. At least 47, 13 and 5 volatile components were found in 2, 5 and 8 days fermentation, respectively. The volatile components in the 2 days fermentation were nonalal, ɑ-pinene, 2,4-decadienal, 5-phenyldecane, 5-phenylundecane, 4-phenylundecane, 5-phenyldodecane, 4-phenyldodecane, 3-phenyldodecane, 2-phenyldodecane, 5-phenyltridecane, and caryophyllene; in the 5 days fermentation were nonalal, caryophyllene, 4-phenylundecane, 5-phenyldodecane, 4-phenyldodecane, 3-phenyldodecane, 2-phenyldodecane; and in the 8 days fermentation were ethenyl butanoic, 2-methy1-3-(methylethenyl)ciclohexyl etanoic and 3,7-dimethyl-5-octenyl etanoic.

APA, Harvard, Vancouver, ISO, and other styles

8

Xie, J. C., B. G. Sun, and S. B. Wang. "Aromatic Constituents from Chinese Traditional Smoke-cured Bacon of Mini-pig." Food Science and Technology International 14, no. 4 (August 2008): 329–40. http://dx.doi.org/10.1177/1082013208098331.

Full text

Abstract:

Volatile composition of Chinese traditional smoke-cured bacon of Mini-pig breed was first characterized. Both headspace solid phase microextraction (SPME) and simultaneous distillation and solvent extraction (SDE) were performed. SDE exhibited efficiency in the extraction of representative aromatic volatiles especially the phenolic smoky flavors from the bacon sample. In total, 104 different components were found with the major quantity and kinds of aromas being the volatile saturated and unsaturated aldehydes from lipid oxidation and the phenolic compounds from smoke. Olfactory evaluation (GC-O) of the SDE extract revealed five basic odor patterns pertaining to 53 odor active regions and 47 odorants. Some key flavors accounting for the bacon aroma were (E, E)-2, 4-decadienal, 3-(methylthio) propanal, 2-furanmethanol, guaiacol, 3-ethylphenol and 2, 5-dimethylpyrazine.

APA, Harvard, Vancouver, ISO, and other styles

9

Baldwin, Elizabeth A., Myrna O. Nisperos-Carriedo, and Manuel G. Moshonas. "QUANTITATIVE ANALYSIS OF FLAVOR VOLATILES AND OTHER PARAMETERS IN TWO TOMATO VARIETIES DURING RIPENING." HortScience 25, no. 9 (September 1990): 1090d—1090. http://dx.doi.org/10.21273/hortsci.25.9.1090d.

Full text

Abstract:

Whole tomato fruit (Lycopersicon esculentum Mill.), cvs. Sunny and Solarset, were analyzed at 5 different ripening stages for ethylene and CO2 production. Homogenates from the same fruit were prepared for determination of color, flavor volatiles, sugars and organic acids. Of the flavor volatiles measured, only eugenol decreased during ripening in both varieties and 1-penten-3-one in `Sunny' tomatoes. Ethanol, and trans-2-trans-4-decadienal levels showed no change or fluctuated as the fruit matured while all other volatiles measured (cis-3-hexenol, 2-methyl-3-butanol, vinyl guiacol, acetaldehyde, cis-3-hexenal, trans-2-hexenal, hexanal, acetone, 6-methyl-5-hepten-2-one, geranylacetone and 2-isobutylthiazole) increased in concentration, peaking in the later stages of maturity. Synthesis of some volatile compounds occurred simultaneously with that of climacteric ethylene and color. `Solarset' fruit exhibited higher levels of sugars and all flavor components except ethanol, vinyl guiacol, hexanal and 2-methyl-3-butanol in the red stage. There were no differences between these varieties for acids

APA, Harvard, Vancouver, ISO, and other styles

10

Whittaker, Mark, Colin R. McArthur, and Clifford C. Leznoff. "Asymmetric synthesis towards (3Z,6R)-3-methyl-6-isopropenyl-3,9-decadien-1-yl acetate, a component of the California red scale pheromone." Canadian Journal of Chemistry 63, no. 11 (November 1, 1985): 2844–52. http://dx.doi.org/10.1139/v85-475.

Full text

Abstract:

The key chiral synthons, (R)-3-isopropenyl-6-heptenoic acid and (R)-3-isopropenyl-6-heptenal, needed for the synthesis of (3Z,6R)-3-methyl-6-isopropenyl-3,9-decadien-1-yl acetate, a component of the sex pheromone of the California red scale, Aonidiellaaurantii, have been prepared by asymmetric synthesis. The chiral acid was synthesized in 86% ee by an asymmetric 1,4-addition of isopropenylmagnesium bromide to the l-ephedrine amide derived from (E)-2,6-heptadienoic acid, followed by base hydrolysis. Acid hydrolysis gave the chiral 3-(3-buten-1-yl)-4,4-dimethylbutyrolactone. The chiral aldehyde was prepared in greater than 99% ee by an asymmetric 1,4-addition of isopropenylmagnesium bromide to the imine derived from (S)-(+)-tert-butyl 2-amino-3,3-dimethylbutyrate and (E)-2,6-heptadienal. The 1,4-addition reactions of n-butyllithium or isopropenyllithium to (4S,5S)-(+)-2-[1-(E-1,5-hexadienyl)]-4-methoxymethyl-5-phenyl-2-oxazoline gave the addition products, and sequential mild hydrolysis and reduction of these adducts yielded chiral 3-n-butyl-6-hepten-1-ol for the former adduct but a mixture of products was obtained from the latter adduct.

APA, Harvard, Vancouver, ISO, and other styles

11

Baldwin, E. A., M. O. Nisperos-Carriedo, and M. G. Moshonas. "Quantitative Analysis of Flavor and Other Volatiles and for Certain Constituents of Two Tomato Cultivars during Ripening." Journal of the American Society for Horticultural Science 116, no. 2 (March 1991): 265–69. http://dx.doi.org/10.21273/jashs.116.2.265.

Full text

Abstract:

Tomato (Lycopersicon esculentum Mill.) fruit, cvs. Sunny and Solar Set, were analyzed at five ripening stages for ethylene and CO2 production. Homogenates from the same fruit were prepared for determination of color, flavor volatiles, sugars, and organic acids. Changes in the levels of these compounds were compared to the pattern of climacteric ethylene production. Of the flavor volatiles measured, only eugenol decreased during ripening in both cultivars and 1-penten-3-one in `Sunny' tomatoes. Ethanol and trans-2-trans- 4-decadienal levels showed no change or fluctuated as the fruit ripened while all other volatiles measured (cis- 3-hexenol, acetaldehyde, cis- 3-hexenal, trans-2- hexenal, hexenal acetone, 6-methyl-5 -hepten-2-one, geranylacetone, and 2-isobutylthiazole) increased in concentration, peaking in the turning, pink, or red stage of maturity. Synthesis of some volatile compounds occurred simultaneously with that of climacteric ethylene, CO2 and lycopene production. `Solar Set' fruit exhibited higher levels than `Sunny' of all flavor components except ethanol and hexanal in the red stage. There were no differences in organic acid levels between the cultivars; however, `Solar Set' had higher levels of sugars. Changes in acid and sugar levels showed no temporal relationship to climacteric ethylene or CO2 production.

APA, Harvard, Vancouver, ISO, and other styles

12

Tonda, Rachel, Arlene Lamptey, and Brenda Reid. "PSV-15 Variability in the Oxidative Status of Fats and Oils Used in Livestock Diets in North America." Journal of Animal Science 99, Supplement_1 (May 1, 2021): 197–98. http://dx.doi.org/10.1093/jas/skab054.322.

Full text

Abstract:

Abstract Lipids are essential energy sources in nearly every animal’s diet. However, lipids used in feed formulations today are highly variable in both composition and susceptibility to oxidation – a major source of decreased lipid quality. Feeding oxidized lipids negatively influences animal health and performance, yet data on the oxidative status of commercially used lipids is limited. Herein, the oxidative stability results of lipid samples submitted to Kemin Customer Laboratory Services (CLS) for analysis since 2018 is summarized. Of the 392 samples evaluated, corn oil (n=122), choice white grease (CWG; n=101) and soybean oil (n=66) were the most common. Current oxidation status was assessed by measuring active oxidation markers, including peroxide values (PV; target < 5 meq/kg) and secondary oxidative molecules (hexanal and 2,4-decadienal; target < 50 ppm total). Resistance to future oxidation was evaluated by Oxidative Stability Index (OSI) at 100° C. Lipid PVs ranged from 0 meq/kg to 47.8 meq/kg, with an average PV of 3.4 meq/kg. Total secondary oxidatives averaged 28 ppm, ranging from below the limit of quantitation (5 ppm) to 313 ppm. Based on current oxidative markers, 39% of samples showed no signs of oxidation, 40% had early signs of oxidation, 16% were undergoing active oxidation and 5% were severely oxidized. Lipid OSI times ranged from 0.2 to 144 hours, averaging 17.4 hours. Fifty percent of samples had OSI times of < 10 hours. Further, 46% of animal fats had an OSI < 5 hours, indicating enhanced susceptibility of these fats to future oxidation. In conclusion, >60% of samples showed signs of oxidation, and significant variability in the oxidative status of commercial lipids was observed. To optimize nutritional efficiency and minimize adverse effects of oxidation on overall health of livestock, managing lipid quality – including understanding oxidation risks – should be a major consideration for producers.

APA, Harvard, Vancouver, ISO, and other styles

13

Wang, Yan, and Stanley J. Kays. "Analytically Directed Flavor Selection in Breeding Food Crops." Journal of the American Society for Horticultural Science 128, no. 5 (September 2003): 711–20. http://dx.doi.org/10.21273/jashs.128.5.0711.

Full text

Abstract:

Flavor quality is one of the most difficult traits to select in plant breeding programs due to the large number of sensory panelists required, the small number of samples that can be evaluated per day, and the subjectivity of the results. Using sweetpotato [Ipomoea batatas (L.) Lam.] as a model, clones exhibiting distinctly different flavors were analyzed for sugars, nonvolatile acids, and aroma chemistry to identify the critical flavor components. Differences in sugars, sucrose equivalents, nonvolatile acids, and 19 odor-active compounds were identified that accounted for differences in flavor among the clones. Using the intensity of the aroma per microliter for each of the 17 most important aroma-active compounds (maltol, 5-methyl-2-furfural, 2-acetyl furan, 3-furaldehyde, 2-furmethanol, benzaldehyde, phenylacetaldehyde, β-ionone, 1,2,4-trimethyl benzene, 2-pentyl furan, 2,4-decadienal, 2,4-nonadienal, linalool, geraniol, cyperene, α-copane and a sesquiterpene) and the relative sweetness of individual sugars × their respective concentrations, multivariate (principal component and cluster) analysis allowed accurate classification of the clones according to flavor type without sensory analysis. The level of precision was such that sweetness, starch hydrolysis potential, and the concentration of β-carotene could be accurately predicted by quantifying specific volatiles. Analytical assessment of flavor would greatly facilitate the accurate evaluation of large numbers of progeny, the simultaneous selection of multiple flavor types, and the development of superior new cultivars for a wide cross-section of food crops.

APA, Harvard, Vancouver, ISO, and other styles

14

Yang, Ni, Joanne Hort, Robert Linforth, Keith Brown, Stuart Walsh, and Ian D. Fisk. "Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing." Food Chemistry 141, no. 2 (November 2013): 1354–60. http://dx.doi.org/10.1016/j.foodchem.2013.03.084.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Yuan, Jieyao, Brian Kerr, and Chi Chen. "PSVI-2 Identification of correlations between aldehyde profiles of thermally oxidized soybean oils and growth performance of broilers." Journal of Animal Science 97, Supplement_2 (July 2019): 204–5. http://dx.doi.org/10.1093/jas/skz122.359.

Full text

Abstract:

Abstract Feeding oxidized oils can cause adverse effects on the growth performance of broilers, which have largely attributed to the presence of lipid oxidation products (LOP) in oxidized oils. This study was conducted to identify the potential correlations between growth performance and aldehyde profiles of differently-prepared thermally oxidized soybean oils. Seventy-seven broilers were randomly assigned to one of seven diets containing 7.5% fresh soybean oil or thermally oxidized soybean oil (OSO), including 1) 22.5°C, 0h; 2) 45°C, 336h; 3) 67.5°C, 168h; 4) 90°C, 84h; 5) 135°C, 42h; 6) 180°C, 21h; 7) 225°C, 10.5h, respectively. Broilers were provided ad libitum access to experimental diets for 28 days. Broilers body weight (BW) and feed intake were recorded weekly to calculate the average daily gain (ADG), average daily feed intake (ADFI), and gain to feed (GF) ratio. The aldehydes in these oils were determined by the liquid chromatography-mass spectrometry (LC-MS) analysis. The correlations between individual aldehydes and ADG, ADFI, or GF were examined by partial least squares (PLS) analysis. Feeding 135°C, 42h oxidized oil significantly decreased the ADG, ADFI, and GF value compared with other groups (p < 0.001). Among 17 aldehydes identified in thermally oxidized soybean oils, C9-C11 unsaturated alkenals, including 2-decenal, 2-undecenal, 2,4-nonadienal, 4-hydroxy-2-nonenal, 2,4-decadienal, and 2,4-undecadienal, had better inverse correlations with growth performance than C5-C8 saturated alkanals in broilers, suggesting different toxic effects from these aldehydes.

APA, Harvard, Vancouver, ISO, and other styles

16

Wang, Yan, and S. J. Kays. "Contribution of Volatile Compounds to the Characteristic Aroma of Baked `Jewel' Sweetpotatoes." Journal of the American Society for Horticultural Science 125, no. 5 (September 2000): 638–43. http://dx.doi.org/10.21273/jashs.125.5.638.

Full text

Abstract:

Breeding sweetpotatoes [Ipomoea batatas (L.) Lam.] for improved flavor would be greatly facilitated by understanding the flavor chemistry of the crop. To ascertain the chemical composition of the aroma, an aroma extract of baked `Jewel' sweetpotatoes was obtained using a cold solvent trap system and analyzed by gas chromatography (GC), gas chromatography-mass spectrometry (GC-MS) and gas chromatography olfactometry (GCO) using aroma extract dilution analysis (AEDA). GC with a flame ionization detector (GC-FID) revealed ≈60 compounds presented in the aroma extract, of which 48 were identified. Olfactory evaluation of the eluted compounds using GC with a thermal conductivity detector (GC-TCD) indicated the presence of 37 odor-active peaks in the aroma extract. Three compounds, phenylacetaldehyde (perfume), maltol (caramel), and methyl geranate (2,6-octadienoic acid, 3,7-dimethyl-, methyl ester) (sweet candy) possessed the highest flavor dilution (FD) values (1500) via AEDA. 2-Acetyl furan (baked potato), 2-pentyl furan (floral), 2-acetyl pyrrole (sweet, caramel), geraniol (sweet floral), and β-ionone (violet) had FD values of 1000. These compounds are thought to be the most potent odorants in baked `Jewel' sweetpotatoes. Additionally, 1,2,4-trimethyl benzene, 2-furmethanol, benzaldehyde, 5-methyl-2-furfural, linalool, isopulegone, n-decanal, 2,4-decadienal, octyl ketone, α-copaene, 4-decanolide, and one unidentified compound were also contributors to the aroma. There was not a character impact compound that comprised the basic baked sweetpotato aroma. The aroma appeared to be made up of a relatively complex mixture of compounds. Maillard and/or caramelization reactions, Strecker degradation of phenylalanine, lipid and carotenoid degradation, and the thermal release of glycosidically bound terpenes appear to be involved in the formation of the characteristic aroma of baked `Jewel' sweetpotatoes.

APA, Harvard, Vancouver, ISO, and other styles

17

Silva-Guillen, Ysenia Victoria, Gabriela Martinez, Consuelo Arellano, R. Dean Boyd, and Eric van Heugten. "282 Impact of dietary peroxidized lipids and antioxidant supplementation in feed on growth performance and oxidative status of newly weaned piglets." Journal of Animal Science 97, Supplement_3 (December 2019): 117–18. http://dx.doi.org/10.1093/jas/skz258.243.

Full text

Abstract:

Abstract The objective of this study was to evaluate the use of dietary vitamin E (VitE) and polyphenols on growth and oxidative status of weaned piglets fed peroxidized lipids. Pigs (n = 192; 21-d of age; 6.62±1.04 kg BW) were assigned within sex and weight blocks to a 2x3 factorial arrangement using 48 pens (4 pigs/pen; 8 replications/treatment). Factors consisted of lipid peroxidation (6% human-grade soybean oil or 6% peroxidized soybean oil), and antioxidant supplementation (control diet containing 25 IU/kg dl-α-tocopherol-acetate; control with 200 IU/kg additional dl-α-tocopherol-acetate; or control with 400 mg/kg polyphenols). Peroxidation was accomplished by heating control oil at 80°C with constant air flow at 50 L/min for 12 d (initial peroxide, anisidine value, hexanal, and 2,4-decadienal concentrations were 4.1 vs. 141.6 meq/kg, 1.7 vs. 106, < 5 vs. 99 mg/kg, and 8 vs. 720 mg/kg for control and peroxidized oil, respectively). Diets were fed in 2 phases (14 and 21 days). Overall, peroxidized lipids decreased (P < 0.001) BW (23.16 vs. 18.74 kg), ADG (473 vs. 346 g/day), ADFI (658 vs. 535 g/day) and G:F (719 vs. 647 g/kg). Lipid peroxidation decreased serum vitamin E (P < 0.001) and this decrease was larger on d35 (1.82 vs. 0.81 mg/kg) than d14 (1.95 vs. 1.38 mg/kg). Supplemental VitE, but not polyphenols, increased (P < 0.002) serum vitamin E by 84 and 22%, for control and peroxidized diets, respectively (interaction, P = 0.001). Serum malondialdehyde decreased (P < 0.001) with peroxidation on d14, but not d35 and protein carbonyl increased (P < 0.001) with peroxidation on d35, but not d14. Serum 8-hydroxydeoxyguanosine was not affected (P > 0.05). Total antioxidant capacity decreased with peroxidation (P < 0.001) and increased with VitE (P = 0.065) and polyphenols (P = 0.046) in the control oil diet only. Peroxidized lipids reduced growth performance, which could not be corrected with supplemental vitamin E or polyphenols in the diet.

APA, Harvard, Vancouver, ISO, and other styles

18

Silva-Guillen, Ysenia Victoria, Gabriela Martinez, Consuelo Arellano, and Eric van Heugten. "286 Effects of dietary peroxidized lipids and antioxidant supplementation in the drinking water on growth, oxidative and immune status of newly weaned piglets." Journal of Animal Science 97, Supplement_3 (December 2019): 119. http://dx.doi.org/10.1093/jas/skz258.246.

Full text

Abstract:

Abstract The objective of the present study was to evaluate the use of vitamin E (VitE) and phytogenic compounds (PHYTO) in drinking water on performance, oxidative stress, and immune status of weaned piglets fed peroxidized lipids. In a 35-day study, 21-d old weaned piglets (n = 96; 6.10±0.64 kg BW) were assigned within sex and BW blocks to 1 of 4 dietary treatments, using 24 pens (4 pigs/pen; 6 replications/treatment). Diets contained either 6% human-grade soybean oil or 6% soybean oil which was peroxidized for 12 d at 80°C with constant air flow at 50 L/min (initial peroxide value, anisidine value, hexanal, and 2,4-decadienal concentrations were 4.1 vs. 141.6 meq/kg, 1.7 vs. 106, < 5 vs. 99 mg/kg, and 8 vs. 720 mg/kg for control and peroxidized oil, respectively). Pigs fed peroxidized lipids received drinking water without (control) or with supplemental VitE (100 IU/L d-α-tocopherol) or PHYTO (60 µL/L from d 1–7; 30 µL/L from d 8–35). Pigs fed control diet received control water only. Overall, peroxidized lipids decreased (P < 0.001) BW (18.20 vs. 21.55 kg) and ADG (347 vs. 441 g/day), and tended to decrease ADFI (P = 0.14; 537 vs. 617 g/day) and G:F (P = 0.07; 645 vs. 715 g/kg). Peroxidation decreased serum vitamin E (P = 0.03) which could be restored (P = 0.01) by VitE in the water, but not PHYTO. Serum concentrations of interferon-γ, interleukin(IL)-1α, IL-1β, IL-1ra, IL2, IL4, IL-6, IL10, IL-12, IL-18, TNF-α, malondialdehyde, protein carbonyl, and total antioxidant capacity were not impacted by treatments (P > 0.05). Serum 8-hydroxydeoxyguanosine was reduced (P = 0.001) with feeding peroxidized lipids and this was not altered by supplemental antioxidants (P = 0.45). Peroxidized lipids clearly reduced growth performance, which did not appear to be related to oxidative stress markers or immune-regulatory cytokines. The negative effects of peroxidized lipids could not be improved by vitamin E or PHYTO supplemented in drinking water.

APA, Harvard, Vancouver, ISO, and other styles

19

HOPF, H., and R. KIRSCH. "ChemInform Abstract: THERMAL REARRANGEMENTS. XV. THERMAL ISOMERIZATION OF 1,9-DECADIEN-5-YNE AND 6-HEPTEN-2-YN-1-YL ACETATE." Chemischer Informationsdienst 16, no. 46 (November 19, 1985). http://dx.doi.org/10.1002/chin.198546076.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Cheng, Guoting, Peipei Chang, Yuanbo Shen, Liting Wu, Ahmed H. El-Sappah, Fei Zhang, and Yan Liang. "Comparing the Flavor Characteristics of 71 Tomato (Solanum lycopersicum) Accessions in Central Shaanxi." Frontiers in Plant Science 11 (December 10, 2020). http://dx.doi.org/10.3389/fpls.2020.586834.

Full text

Abstract:

Flavor is an important quality of mature tomato fruits. Compared with heirloom tomatoes, modern commercial tomato cultivars are considerably less flavorful. This study aimed to compare the flavor of 71 tomato accessions (8 pink cherry, PC; 11 red cherry, RC; 15 pink large-fruited, PL; and 37 red large-fruited, RL) using hedonism scores and odor activity values. Taste compounds were detected using high-performance liquid chromatography. Volatiles were detected using gas chromatography–olfactometry–mass spectrometry. The flavor of tomato accessions can be evaluated using the DTOPSIS analysis method. According to the results of DTOPSIS analysis, 71 tomato accessions can be divided into 4 classes. Tomato accessions PL11, PC4, PC2, PC8, RL35, RC6, and RC10 had better flavor; accessions PC4, PC8, RC10, RL2, and RL35 had better tomato taste; and accessions PL11, PC2, and RC6 had better tomato odor. The concentrations of total soluble solids, fructose, glucose, and citric acid were shown to positively contribute to tomato taste. Tomato odor was mainly derived from 15 volatiles, namely, 1-hexanol, (Z)-3-hexen-1-ol, hexanal, (E)-2-hexenal, (E)-2-heptenal, (E)-2-octenal, (E,E)-2,4-decadienal, (Z)-3,7-dimethyl-2,6-octadieal, 2,6,6-timethyl-1-cyclohexene-1-carboxaldehyde, (2E)-3-(3-pentyl-2-oxiranyl)acrylaldehyde, 6-methyl-5-hepten-2-one, (E)-6,10-dimetyl-5,9-undecadien-2-one, methyl salicylate, 4-allyl-2-methoxyphenol, and 2-isobutylthiazole. Significant positive correlations (P < 0.05) were detected between the compound concentrations and flavor scores. The above-mentioned compounds can be used as parameters for the evaluation of flavor characteristics and as potential targets to improve the flavor quality of tomato varieties.

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Decadiene-5'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles