Article
Biology
Merajuddin Khan, Mujeeb Khan, Khaleel Al-hamoud, Syed Farooq Adil, Mohammed Rafi Shaik, Hamad Z. Alkhathlan
Summary: Solvents play a crucial role in the extraction process of medicinal plants, impacting the quantity and nature of secondary metabolites. This study investigated the effect of different solvents on the aerial parts of Artemisia judaica, extracted using methanol, hexane, and chloroform. The extracts were analyzed for their chemical composition and evaluated for antimicrobial and anticancer activities. The chloroform extract exhibited superior antimicrobial and anticancer properties, possibly due to the presence of high amounts of piperitone and/or santonin.
Article
Chemistry, Medicinal
Rafael Pereira da Cruz, Jose Walber Goncalves Castro, Debora Odilia Duarte Leite, Natalia Kelly Gomes de Carvalho, Jose Weverton Almeida-Bezerra, Raimundo Luiz Silva Pereira, Fazia Fernandes Galvao Rodrigues, Jose Jailson Lima Bezerra, Adrielle Rodrigues Costa, Edna Mori, Pablo Antonio Maia de Farias, Henrique Douglas Melo Coutinho, Maria Flaviana Bezerra Morais-Braga, Marcello Iriti, Jose Galberto Martins da Costa, Fabiola Fernandes Galvao Rodrigues
Summary: This study investigates the chemical composition of the essential oil of Acritopappus confertus leaves and its antimicrobial effects against pathogenic fungi and bacteria. The results demonstrate that the essential oil has antifungal properties, with significant inhibitory effects on certain fungal strains, and it also enhances the antimicrobial activity when used in combination with antibiotics.
Article
Biochemistry & Molecular Biology
Jaroslaw Kliks, Zuzanna Bialobrzycka, Martyna Krzyszkowska, Justyna Korycka-Korwek, Mateusz Cieplinski, Mariusz Kasprzak
Summary: In this study, the influence of ripening temperature on the formation of esters and organic acids, as well as the organoleptic properties, of Korycinski cheese was investigated. The results showed that the aging temperature had a decisive impact on the chemical composition and sensory characteristics of the cheese.
Article
Entomology
Vincas Buda, Sandra Radziute, Violeta Apsegaite, Laima Blazyte-Cereskiene, Rasa Cepulyte, Gabriele Bumbulyte, Raimondas Mozuraitis
Summary: The European cherry fruit fly is a significant pest of sweet and sour cherry fruit, which is challenging to control with conventional insecticides. Research has identified three volatile compounds that are attractive to females of this species, suggesting the potential for new attractants. Understanding the reactions of flies to host-plant volatile organic compounds could aid in the development of effective pest management strategies.
Article
Chemistry, Applied
Mostafa H. Baky, Samir Nabhan Shamma, Jianbo Xiao, Mohamed Farag
Summary: This study explored the aroma and nutrient profiles of six cruciferous vegetables and found extensive variation among them. The differences provided a basis for distinguishing these vegetables, and several new markers were discovered. Additionally, this study compared the edible and inedible parts of cruciferous vegetables for the first time, suggesting new potential uses as functional foods.
Article
Agriculture, Multidisciplinary
Youfeng Zhang, Helin Lv, Binbin Yang, Panxi Zheng, Hui Zhang, Xingguo Wang, Michael Granvogl, Qingzhe Jin
Summary: This study investigated the volatile flavor products of nonenzymatic thermal degradation of glucosinolates. The results showed that increasing temperature and time accelerated the degradation rate, and different matrices and solution pH values had varying effects on the degradation.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Lucy Turner, Dhriti Dawda, Carol Wagstaff, Frances Gawthrop, Stella Lignou
Summary: Research found that both maturity and genotype have significant impacts on celery aroma, with harvest stage having a greater influence on aroma quality than genotype. Agronomic practices are crucial in determining crop quality.
Article
Agriculture, Multidisciplinary
Hector Alonzo Gomez Gomez, Guilherme Francio Niederauer, Igor Otavio Minatel, Elisa Ribeiro Miranda Antunes, Mara Junqueira Carneiro, Alexandra Christine Helena Frankland Sawaya, Mauro Celso Zanus, Patricia Silva Ritschel, Vera Quecini, Giuseppina Pace Pereira Lima, Marcia Ortiz Mayo Marques
Summary: The genetic diversity among grapevine cultivars is low, and breeding for agronomic traits increases the contents of soluble sugars, total phenolics, and anthocyanins in grape juices. The metabolic profiles of the juices accurately reflect the genetic distances between cultivars.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Dong-Sik Yang, Zhentian Lei, Mohamed Bedair, Lloyd W. Sumner
Summary: The optimized SPME-GC-MS method was used to quantify and qualify volatile metabolites in alfalfa glandular trichomes, leading to the detection of tissue-specific volatile metabolites. HCA and PCA analysis demonstrated that the method effectively differentiated metabolic profiles of different tissues.
Article
Agronomy
Wenting Su, Weihua Ma, Qi Zhang, Xiao Hu, Guiling Ding, Yusuo Jiang, Jiaxing Huang
Summary: The study demonstrates the significant impact of pear flower volatiles on honey bee foraging choices.
Article
Multidisciplinary Sciences
Chongyang Li, Jianmin Cao, Xiufang Wang, Pengjun Xu, Xinwei Wang, Guangwei Ren
Summary: By improving the GC-EAG-MS method for screening active compounds in insect behavior regulation, this study achieved high efficiency and consistency in accuracy and sensitivity compared to traditional methods. Analyzing the screening of known and unknown compounds using two methods demonstrated clear advantages of the improved method.
Article
Chemistry, Applied
Fitra Tunnisa, Didah Nur Faridah, Ani Afriyanti, Dian Rosalina, Mohamad Ana Syabana, Noviyan Darmawan, Nancy Dewi Yuliana
Summary: This study aimed to identify compounds in minor Zingiberaceae spices grown in Indonesia that are linked with antioxidant and alpha-glucosidase inhibitor activities. The results showed that Zingiber aromaticum Val., Alpinia malaccensis (Burm.f.) Roscoe, Amomum compactum Sol. ex Maton, and Zingiber purpureum Roscoe exhibited the highest antioxidant and alpha-glucosidase inhibitor activities. Furthermore, the total phenolic content positively influenced the antioxidant activities.
Article
Chemistry, Physical
Hannes Bitterling, Peter Lorenz, Walter Vetter, Dietmar R. Kammerer, Florian C. Stintzing
Summary: The study showed that furocoumarins significantly reduced the photo-oxidation of terpenes under UV-A light, with bergaptol providing the best photoprotection for gamma-terpinene. The protective effect was attributed to energy dissipation through fluorescence and other mechanisms within furocoumarins. The photo-stability of furocoumarins themselves correlated with their protective effect on all three terpenes.
JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY A-CHEMISTRY
(2022)
Article
Food Science & Technology
Dengyong Liu, Cong Yang, Lu Bai, Xi Feng, Yanping Chen, Yin Zhang, Yuan Liu
Summary: This study identified the volatile compounds in Jinhua ham samples using different extraction methods and analysis techniques. The results showed that needle trap (NT) extraction method extracted the highest number of volatile compounds, while solid-phase microextraction (SPME) headspace adsorption had the highest extraction efficiency. Principal component analysis effectively distinguished the changes in aroma due to aging time in the Jinhua hams. Butyrolactone, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, phenylacetaldehyde, and acetic acid were identified as the main volatile compounds in the three-year aged Jinhua ham samples. This study provides a theoretical basis for the selection of extraction methods for volatile aroma compounds in Jinhua ham.
Article
Food Science & Technology
Tung Thanh Diep, Michelle Ji Yeon Yoo, Chris Pook, Saeedeh Sadooghy-Saraby, Abhishek Gite, Elaine Rush
Summary: This study compared the volatile profiles of tamarillo under different processing methods, showing that freeze-drying preserved most volatile compounds and some became more concentrated with the loss of water. Tamarillo extracts exhibited significant antibacterial activity and have the potential to be used as a natural preservative.