Fruit ether

Esters derived from small- to medium-chain carboxylic acids and small- to medium-chain alcohols are the so-called fruit ethers. These are present in fruits and ethereal oils and are characterised by their pleasant aromas. A large variety of synthetic aromatic principles for use in the perfume industry can be synthesised from suitable carboxylic acids and alcohols. 

USE Manuf fruit ethers constit of enanthic, cocoic, and cognac ethers. 

FruH esters. General term for esters of short- to medium-chain fatty acids with alcohols previously also known as fruit ethers. The name is derived from their abundant occurrence in fruit flavors and their mostly... 

Punch extracts or punch syraps, known simply as punch, are concentrates which are diluted before they are drunk. Rum or arrack punches contain 5% rum or 10% arrack, calculated relative to the total alcohol content. Aromatization with artificial rum or arrack essences, or with fruit ethers or esters, is not commonly done. 

A general procedure that our laboratory generally employs is the addition of an equal amount of methanolic 10% potassium hydroxyde (KOH) to an ethereal carotenoid extract. This solution is bubbled with N2 and allowed to stand overnight at room temperature. Other conditions that shorten time at room temperature have also been used, such as saponification of the dichloromethane (CH2CI2) extract with the same amount of 10% KOH in MeOH for 1 hr (peppers and fruits ) and ethereal extract treated with 30% methanolic KOH under N2 for 3 hr (green leaves, vegetables and fruits ). 

Relative molar ratios (calculated on the basis of 1 residue of 3,4-linked fucose) of methyl ethers characteristic for RG-II in the preparations isolated from fruit-derived products... 

The A-type proanthocyanidins are characterized by a second ether linkage between an A-ring hydroxyl group of the lower unit and C-2 of the upper unit. Since they are less frequently isolated from plants than the B-types, they have been considered unusual structures [18,19]. The first identified A-type proanthocyanidin was procyanidin A2 isolated from the shells of fruit of Aes-culus hippocastanum. Since then, many more A-type proanthocyanidins have been found in plants, including dimers, trimers, tetramers, pentamers and ethers [18,21]. 

The residue analysis of CPMA and CPMF in vegetables and fruits is carried out as follows. A 20-g amount of the sample is homogenized for 3 min with 100 mL of acetone and filtered. The extraction procedure is repeated once with 50 mL of acetone and filtered. The combined filtrate is concentrated to 10 mL at 50 °C and, after addition of 0.2 mL of triethylamine to the concentrate, the reaction mixture is allowed to stand for 30 min at 50 °C. The mixture is applied to an Extrelut column (Extrelut 14-g). CPF from CPMA via CPMF is eluted with 50 ml of diethyl ether after washing the... 

It should be emphasized that this consideration may be fruitful in explaining the stereoselectivity of other reactions of six-membered cyclic nitronates and oxime ethers (see, e.g., Section 3.5.2.3.). 

Because of their complementary character, TLC and HPLC can be used simultaneously for the easier solution of complicated separation problems. Thus, the determination of cap-saicinoids in fruit of hot pepper Capsicum annuum L. by spectrophotometry, TLC and HPLC has been reported. Samples were homogenized with acetone followed by a homogenization with acetone-petroleum ether 1 1 v/v until the tissue was nearly white. The extract was filtered and the acetone was washed out by small amounts (0.01 ml) of water. The ether phase was dried with anhydrous NajSC and concentrated in vacuum at 30°C. The extract was separated on silica TLC plates using a petroleum ether-acetate-methanol (75 20 5) mobile phase. The capsaicinoids were scraped off the layer and further analysed by HPLC. The Rp values of carotenoids and capsaicinoids are listed in Table 2.2. It was stated that the method can be employed for the measurement of carotenoids in hot peppers [19]. 

Although most consumers appreciate the fieriness of chile, capsaicinoids are not perceived through odor or taste receptors but through the nociceptive pain receptors described earlier. The compounds in chile fruit that create the flavor and aroma are produced in the fruit wall. Buttery et al. [90] generated vacuum steam distilled oil from green bell pepper macerate, with well over 40 peaks on subsequent GC/MS analysis. Of these peaks, the major flavor compound associated with bell pepper aroma was 2-methoxy-3-isobutylpyrazine (Fig. 8.1). They also reported several monoterpenoids in abundance, limonene, trans- 3-ocimene, and linalool as well as other aliphatic aldehydes and ketones. The flavor composition of dried red bell pepper powder (sweet paprika) extracted with ether identified 44 key peaks by GC/MS [91]. In these dried samples the key compounds were P-ionone and several furanones. The post-harvest processing and the different fruit maturities as well as possible varietal differences are all causes for the different aromatic profiles. 

Cannahinoids are usually well tolerated, and do not produce the generalized toxic effects of conventional chemotherapies . Anti-ulcer activity. Petroleum ether extract of the dried aerial parts, administered intra-peritoneally to male rats, was active k Antiviral activity. Hot water extract of the dried fruit, in veto cell culture at a concentration of 0.5 mg/mL, was inactive on herpes simplex 1 virus, measles virus, and poliovirus... 

Pheromone (sex attractant). Ether extract of the stem, produced equivocal effect on Aspiculuris tetraptera, female and male Dacus dorsalis, male Mediterranean fruit flies, and male and female melon flies " k Pheromone (signaling). Ether extract of the stem, produced equivocal effect on Aspiculuris tetraptera, female and male Dacus dorsalis, male Mediterranean fruit flies, and male and female melon flies " k Phospholipidemic effect. Oil, administered to phospholipids transfer protein knockout (PLTPO)-deficient mice, produced an increase of phospholipids and free cholesterol in the VLDL-LDL region of PLTPO mice. Accumulation of phospholipids and free cholesterol was dramatically increased in PLTPO/HLO mice compared to PLTPO mice. Turnover studies indicated that coconut oil was associated with delayed catabolism of phospholipids and phospho-lipids/free cholesterol-rich particles. Incubation of these particles with hepatocytes of coconut-fed mice produced a reduced removal of phospholipids and free cholesterol by SRBI, even though SRBI protein expression levels were unchanged . 

CN014 Keiser, I., E. J. Harris, D. H. Miyashita, M. Jacobson, and R. E. Perdue. Attraction of ethyl ether extracts of 23 2 bota-nicals to oriental fruit flies, melon flies, and Mediterranean fruit flies. LLoydia 195 38(2) 141-152. 

Citrate lyase inhibition. Petroleum ether extract of the fresh fruit, administered to pigs at a concentration of 3.5 g/kg of diet for 29 days, was active on the hepatic enzymes " . 

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