An alkaline lipase from organic solvent tolerant Acinetobacter sp. EH28: Application for ethyl caprylate synthesis

A total of 207 volatile compounds were identified in extracts of four French labeled brandies: Armagnac, Cognac, Calvados, and Mirabelle. Relative levels of all components were determined using GC-...

Differences in the volatile compositions of French labeled brandies (Armagnac, Calvados, Cognac, and Mirabelle) using GC-MS and PLS-DA.

Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies.

Moringa oleifera leaf samples from China and Rwanda were used for volatile profile analysis. Volatile compounds were analyzed using the Headspace-Solid Phase Microextraction (HS-SPME)-Gas Chromatography-Mass Spectrometry (GC-MS). A total of 93 volatiles consisting of aldehydes, alcohols, ketones, hydrocarbons, esters, terpenoids and acids were identified. While a total of 61 compounds were contained in the sample from China with acetic acid (12.54% of total volatiles) as the most abundant volatile compound, Rwandan sample contained 59 compounds having hexanoic acid (19.81% of total volatiles) as the most abundant one. Chinese sample showed a higher amount of fat (3.56%) and protein (29.54%) than Rwandan sample fat (3.48%) and protein (25.26%). The ash content was found to be higher in Rwandan sample than in Chinese sample 17.26% and 13.44% respectively. The total polyphenol and total flavonoid contents of Chinese and Rwandan samples were respectively as follow Chinese sample (24.65 mg GAE/g dry weight basis and 39.08 mg Rutin Eq/g dry weight basis) and Rwandan sample (30.01 mg GAE/g dry weight basis; 52.78 mg Rutin Eq/g dry weight basis).

Comparison of volatile profile of Moringa oleifera leaves from Rwanda and China using HS-SPME.

A mesophilic bacterial culture producing a novel thermostable alkaline lipase was isolated from oil rich soil sample and identified as Bacillus subtilis EH 37. The lipase was partially purified by ammonium sulfate precipitation and hydrophobic interaction chromatography with 17.8-fold purification and 41.9 U/ml specific activity. The partially purified enzyme exhibited maximum activity at pH 8.0 and at 60 °C. It retained 100% of activity at 50 °C and 60 °C for 60 min. The presence of Ca+2, Mg+2, and Zn2+ exhibited stimulatory effect on lipase activity, whereas Fe+3 and Co+2 reduced its activity. The enzyme retained more than 80% of its initial activity upon exposure to organic solvents, exhibited 107% and 115% activity in the presence of 15% isopropyl alcohol and 30% n-hexane, respectively. The EH 37 lipase also proved to be an efficient catalyst in synthesis of ethyl caprylate in organic solvent, thus providing a concept of application of B. subtilis lipase in non-aqueous catalysis.

A Thermostable Alkaline Lipase from a Local Isolate Bacillus subtilis EH 37: Characterization, Partial Purification, and Application in Organic Synthesis

Summary Gas chromatography and GC/MS methods were used to detect volatile components of three home-made natural old plum brandy samples and one sample of industrially-produced plum brandy. Gas chromatography and gas chromatography-mass spectrometric analysis of this extracts led to the identification of 99 components, including 46 esters, 7 hydrocarbons (alkanes and alkenes), 3 aldehydes, 9 alcohols, 1 lactone, 1 ketone, 8 acetals, 14 terpenes, 8 acids and 2 phenols. Ethyl esters of C8–C18 acids were the most abundant in all samples. In addition, the content of methanol, ethanol and higher alcohols C3–C5 was determined.

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Ljubodrag Vujisi

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Volatile Components from Old Plum Brandies