Article
Plant Sciences
Melissa Salinas, James Calva, Luis Cartuche, Eduardo Valarezo, Chabaco Armijos
Summary: The aim of this study was to extract and identify the chemical compounds of Diplosthephium juniperinum essential oil (EO) from Ecuador and to assess its anticholinesterase and antioxidant properties. The EO was found to have a moderate inhibitory effect on AChE and BuChE enzymes, as well as a lower antioxidant potential. This is the first report on the chemical composition and biological activities of the EO from D. juniperinum.
Article
Agricultural Engineering
Seyed Ali Moetamedipoor, Mohammad Jamal Saharkhiz, Ahmad Reza Khosravi, Abolfazl Jowkar
Summary: Mentha, an important aromatic plant in the Lamiaceae family, was studied for its essential oil yield and components in different regions of Iran. Gas chromatography analysis revealed the diverse composition of its essential oils, with each species consisting of 46-64 constituents. The study identified new constituents and highlighted the importance of understanding the genetic and proteomic levels of these mint species.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Chemistry, Multidisciplinary
Zakya M'hamdi, Aziz Bouymajane, Ouassima Riffi, Fouzia Rhazi Filali, Mostafa Ettarchouch, Mohammed Elhourri, Ali Amechrouq
Summary: This study investigated the chemical composition and antibacterial activity of Pelargonium graveolens essential oil and its fractions collected in the Er-Rachidia region of Morocco. The analysis showed that the essential oil and its fractions contained various compounds, and exhibited significant bactericidal activity against several bacteria.
ARABIAN JOURNAL OF CHEMISTRY
(2024)
Article
Agricultural Engineering
Hamid Ahadi, Majid Shokrpour, Reza Fatahi, Mohammad Reza Naghavi, Mohammad Hossein Mirjalili
Summary: The metabolic diversity of 24 Iranian Rosa damascena genotypes was studied, and major compounds and phytochemical markers were identified. This study provides valuable information for further commercial cultivation and production of essential oils, flavonoids, and anthocyanins.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Plant Sciences
Gabriela Villalta, Melissa Salinas, James Calva, Nicole Bec, Christian Larroque, Giovanni Vidari, Chabaco Armijos
Summary: The essential oil of Salvia leucantha Cav. from Ecuador was analyzed by GC-MS and GC-FID, revealing major compounds such as sesquiterpenes and monoterpenoid. The oil demonstrated inhibitory activity against Butyrylcholinesterase in vitro, with potential for pharmaceutical use.
Article
Food Science & Technology
Reza Dehghani Bidgoli
Summary: The study determined the chemical compounds and antifungal effects of Artemisia persica Boiss essential oil on six toxigenic fungal strains. The essential oil showed acceptable antifungal activity against Aspergillus strains, particularly Aspergillus ochraceus and Aspergillus parasiticus. It can be utilized for preventing fungal contaminations in food crops.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Nur Cebi, Azime Erarslan
Summary: Citrus oils can be used as natural preservatives and flavorings in food products. The research found that Citrus bergamia EO has antibacterial and antifungal effects against different pathogens. These findings highlight the potential use of Citrus bergamia EO in food engineering to maintain food quality, safety, and sustainability.
Article
Horticulture
Zoran S. S. Ilic, Zarko Kevresan, Ljubomir Sunic, Ljiljana Stanojevic, Lidija Milenkovic, Jelena Stanojevic, Aleksandra Milenkovic, Dragan Cvetkovic
Summary: Chemical composition of sage essential oils (SEOs) from wild and cultivated plants, with shading or not, was investigated. The yield of SEOs from wild plants (3.51 mL/100 g) was higher than that from cultivated plants (shaded plants: 3.20 mL/100 g and non-shaded plants: 2.56 mL/100 g). The main components of SEO from wild plants were cis-thujone, camphor, 1,8-cineole, veridiflorol, and borneol. Net shading decreased the content of toxic cis-thujone in sage and cultivated sage showed stronger antioxidant activity compared to wild sage plants.
Article
Biochemistry & Molecular Biology
Carmela Fiorella Cuadros-Siguas, Oscar Herrera-Calderon, Gaber El-Saber Batiha, Najlaa Hamed Almohmadi, Nada H. Aljarba, Jose Alfonso Apesteguia-Infantes, Eddie Loyola-Gonzales, Freddy Emilio Tataje-Napuri, Jose Francisco Kong-Chirinos, Jose Santiago Almeida-Galindo, Haydee Chavez, Josefa Bertha Pari-Olarte
Summary: The essential oil of Piper acutifolium from Peru exhibited antioxidant and phytotoxic activity, suggesting its potential use as a bioherbicide in the future.
Article
Thermodynamics
Ryan D. Merckel, Mike D. Heydenrych, Bruce B. Sithole
Summary: The study presents an advancement in Py-GC/MS with EGA-MS, allowing prediction of elemental composition and calorific content of pyrolysis products. It reduces the need for other analytical methods and demonstrates the impact of various catalysts on pyrolysis oil. Different dominant mechanisms, changes in elemental composition, and effects on calorific value were observed.
Article
Biochemistry & Molecular Biology
Maria Fernanda Panamito, Nicole Bec, Valeria Valdivieso, Melissa Salinas, James Calva, Jorge Ramirez, Christian Larroque, Chabaco Armijos
Summary: The study investigated the chemical composition, cholinesterase inhibitory activity, and enantiomeric analysis of the essential oil from Lepechinia paniculata (Kunth) Epling in Ecuador. The flower essential oil exhibited selective inhibitory activity against AChE and BuChE, while the leaf essential oil showed moderate inhibitory activity.
Article
Chemistry, Analytical
Purna K. Khatri, Mauro Paolini, Roberto Larcher, Luca Ziller, Dana Alina Magdas, Olivian Marincas, Alberto Roncone, Luana Bontempo
Summary: The combination of GC-MS/MS and GC-IRMS methods is effective to control false declaration in various food matrices, including lavender essential oil. The developed GC-MS/MS method allows for the determination of volatile organic compounds in lavender essential oil, while the GC-IRMS method characterizes the isotope ratios of carbon and hydrogen in the oil. Both methods have been validated and shown to be sensitive, precise, and accurate.
MICROCHEMICAL JOURNAL
(2023)
Article
Food Science & Technology
Purna K. Khatri, Mauro Paolini, Roberto Larcher, Luca Ziller, Dana Alina Magdas, Olivian Marincas, Alberto Roncone, Luana Bontempo
Summary: This study analyzes the volatile organic compounds (VOCs) and their stable carbon and hydrogen isotopes in lavender essential oil, lavandin essential oil, and commercial lavender essential oil samples to classify and verify their botanical origin. The results show that VOCs and compound-specific stable isotopes can be a promising tool for the botanical classification of lavender essential oil and the detection of possible adulteration with synthetic compounds.
Article
Plant Sciences
Aline F. Silva, Mario F. C. Santos, Tatiane S. C. Maiolini, Paula P. O. Salem, Michael Murgu, Ana C. C. Paula, Eliane O. Silva, Karen J. Nicacio, Antonio G. Ferreira, Danielle F. Dias, Marisi G. Soares, Daniela A. Chagas-Paula
Summary: Species from the Ocotea genus have shown promising anti-inflammatory activity through a new compound, diospyrifoline, identified in this study. The extracts and essential oils exhibited a dual inhibition of edema and neutrophil recruitment, suggesting a potential for more effective and safe anti-inflammatory treatment options. Further investigation into the chemical diversity and mechanisms of action of O. diospyrifolia is warranted.
PHYTOCHEMISTRY LETTERS
(2021)
Article
Chemistry, Multidisciplinary
Tahar Smaili, Hamdi Bendif, Mehmet Ozturk, Guido Flamini, Gregorio Peron
Summary: The essential oil from Daucus reboudii collected in Algeria was analyzed, revealing (E)-anethol as the main constituent and showing strong antioxidant activity, potentially useful in the food industry. Further studies are needed to evaluate its practical applications and to determine the composition of non-volatile compounds.
APPLIED SCIENCES-BASEL
(2021)
