Three steam distillation devices (D-1, D-2 and D-4) or one simultaneous distillation (D-3, water-diethyl ether) as well as the process of CO2-SFE (Supercritical fluid extraction) were adopted in extraction of essentia...Three steam distillation devices (D-1, D-2 and D-4) or one simultaneous distillation (D-3, water-diethyl ether) as well as the process of CO2-SFE (Supercritical fluid extraction) were adopted in extraction of essential oils from Chinese-fir (Cunninghamia lancedata (Lamb) Hook.) and the chemical components of the extracted essential oil were analyzed by Gas chromatograph-MS analyses. The results showed that the essential oil could be almost extracted out within 2 hours and the device-3 had the highest extraction efficiency. The major chemical component of the oil was cedrol. The yield of the extracted essential oils from Chinese fir decreased gradually with the increase of the distillation time. The best condition for extraction by means of CO2-SFE is 100 kg·cm?2 in pressure and 40°C in temperature for. Keywords Chinese fir - Essential oil - Cedrol - Supercritical fluid extraction CLC number S781.4 Document code A Foundation item: This paper was support by the Key Foundation Research Project (G1999016001) of China and the Japan International Cooperation AgencyBiography: HUANG Luo-hua (1957-), male, Research associate, Research Institute of Wood Industry, Chinese Academy of forestry, Beijing 100091, P. R. ChinaResponsible editor: Song Funan展开更多
A study was conducted to determine the antimicrobial activities of essential oil from Artemisiae argyi leaves. The sample of the essential oil was analyzed by GC-MS. From 18 compounds representing the oils, Eucalypto...A study was conducted to determine the antimicrobial activities of essential oil from Artemisiae argyi leaves. The sample of the essential oil was analyzed by GC-MS. From 18 compounds representing the oils, Eucalyptole （18.42%）, Spathulenol （14.32）, 4-Methyl-1-（1-methylethyl）-3-cyclohexen-1-ol （3.10%）, 3-Carene （2.64%） appeared as the main components. The screening of antimicrobial activity of the essential oil was evaluated using agar diffusion and broth microdilution methods. Gram-positive bacterial were more sensitive than gram-negative bacterial of the 8 microorganisms, and Staphylococcus aureus ATCC 6538 showed the lowest MIC （0.3125%） and MBC （0.625%）. In the disc diffusion assay, Staphylococcus epidermidis ATCC 49134 and Bacillus subtilis ATCC 6633 showed obvious inhibitory activity. Survival curve showed that, 2MIC ofArtemisiae argyi essential oil had a lethal effect on Candida albicans within the first 1 h. Results presented here suggest that the essential oil of Artemisiae argyi leaves possesses antimicrobial properties, and provides scientific foundations for exploition ofArtemisiae argyi.展开更多
Santalum album （Indian Sandalwood） is found in the mountainous regions of the intermediate zone of Sri Lanka. Few studies have been conducted on sandalwood ecology in this region, and ours is the first recorded stud...Santalum album （Indian Sandalwood） is found in the mountainous regions of the intermediate zone of Sri Lanka. Few studies have been conducted on sandalwood ecology in this region, and ours is the first recorded study of essential oil content and chemical composition of heartwood. We harvested two trees with State permission and took cross-sections for analysis. We demonstrated a difference in the heartwood formation and oil yield of the trees. The composition of the oil was found to be consistent between trees and along the trunk of the tree. Main aromatic compounds were santalols and other compounds are recorded in lesser quantities. Results of this study comply with the other published work on sandalwood elsewhere. This initial study on S. album in Sri Lanka provided promising results for the future of sandalwood agroforestry.展开更多
We compared the chemical components and essential oils of ancient buried Zhennan（Phoebe zhennan）wood with those in samples from living trees.After removal of the carbon layer the recovered Zhennan exhibited a dark g...We compared the chemical components and essential oils of ancient buried Zhennan（Phoebe zhennan）wood with those in samples from living trees.After removal of the carbon layer the recovered Zhennan exhibited a dark green color,which differed from the yellow color of the living samples.Low molecular weight components（including hot-water and toluene-alcohol extractives）,hemicellulose,and 1 % Na OH solubility in the recovered wood were greatly degraded.Degradation of cellulose was minor.Moreover,the ancient wood had somewhat more klason lignin than the modern wood.Fourier transform infrared（FTIR） analysis gave further evidence on the differences in chemical components.According to the GC–MS results,naphthalene derivatives were detected in the essential oils from both the modern and recovered wood.The delicate fragrance of the modern and recovered wood may be attributed to the aromatic constituents as identified by GC–MS.展开更多
The chemical composition and antimicrobial potential of Cistus munbyi essential oil were studied for the first time. GC and GC–MS analysis revealed 48 compounds representing 96.98% of the oil. Terpinen-4-ol(23.75%), ...The chemical composition and antimicrobial potential of Cistus munbyi essential oil were studied for the first time. GC and GC–MS analysis revealed 48 compounds representing 96.98% of the oil. Terpinen-4-ol(23.75%), meta-Cymene(17.30%), and Sabinene(12.38%)were the major constituents. Antimicrobial activity was evaluated against nine pathogens using the disc diffusion and broth micro-dilution methods. Results show that C.munbyi essential oil possesses strong antimicrobial activity against all strains, regardless if Gram-positive or Gramnegative bacteria, or yeast, with MICs values not exceeding10(mg/ml). In addition to its efficacy, C. munbyi essential oil has an unusual antimicrobial potency which is attributed to its specific chemical composition. Thus, findings presented here suggest that endemic C. munbyi contains a very interesting essential oil that may be valuable in several areas.展开更多
Thinning is an important activity employed in forest management. To date, studies have mainly focused on the effects of thinning on the growth of trees during the same thinning period. In this study, plantation Pinus ...Thinning is an important activity employed in forest management. To date, studies have mainly focused on the effects of thinning on the growth of trees during the same thinning period. In this study, plantation Pinus massoniana Lamb. near maturity were thinned at varying intensities and an economically important species, Cinnamomum cassia Presl., was planted beneath the thinned canopy. The aim of the study was to explore the effects of the extent of thinning on the essential oil content and its components of C. cassia in different parts of the plant, as well as the economic feasibility of the P. massoniana-C.cassia management model. Thinning significantly reduced the oil yield in the bark and branches of C. cassia, but hardly impacted the oil yield from C. cassia leaves compared with pure C. cassia forest（CK）. Among the different thinning treatments, both light（T.4） and extensive（T.1）thinning reduced the oil yield of C. cassia bark and new branches. The concentrations of the main aldehydes differed in different parts of the plant and were affected by the extent of thinning. The influence on cinnamaldehyde in the bark was minor, but was much greater in the branches and leaves. Both the oil yield and content of cinnamaldehyde showed that moderate（T.3） thinning was more favorable than other thinning models. These results not only provide a potentially promising model for the transformation of low-yield artificial pure forests of P. massoniana in the future, but also offer a reference for the management of artificial mixed stands.展开更多
The present study was conducted to assay the antioxidant activities of essential oils and ethanol extracts of fennel(Foeniculum vulgare Mill.)seeds from Egypt and China.The major components of the Egyptian fennel esse...The present study was conducted to assay the antioxidant activities of essential oils and ethanol extracts of fennel(Foeniculum vulgare Mill.)seeds from Egypt and China.The major components of the Egyptian fennel essential oil were estragole(51.04%),limonene(11.45%),l-fenchone(8.19%)and trans-anethole(3.62%)by GC–MS analysis.Whereas,the major constituents of Chinese fennel essential oil were transanethole(54.26%),estragole(20.25%),l-fenchone(7.36%)and limonene(2.41%).The fennel seed extracts from Egypt and China contained appreciable levels of total phenolic contents(42.24 and 30.94 mg PE/g,respectively).The extracts exhibited good DPPH radical scavenging capacity with IC50(6.34 and 7.17 mg/g),respectively.A high variation in free radical scavenging activities of essential oils was observed.The Chinese fennel essential oil showed high activity in DPPH radical scavenging with IC50(15.66 mg/g).The Egyptian fennel essential oil showed very low activity with IC50(141.82 mg/g).The results of the present investigation demonstrated significant variations in the antioxidant activities of fennel essential oils and extracts from Egypt and China.展开更多
The present study was conducted to evaluate the chemical composition and antioxidant activity of the essential oils and ethanol extracts of Ocimum basilicum L.obtained from Assiut,Minia and BeniSuef of Egypt.The major...The present study was conducted to evaluate the chemical composition and antioxidant activity of the essential oils and ethanol extracts of Ocimum basilicum L.obtained from Assiut,Minia and BeniSuef of Egypt.The major constituents of sweet basil essential oils from three locations were linalool,estragole,methyl cinnamate,bicyclosesquiphellandrene,eucalyptol,-bergamotene,eugenol,-cadinene and germacrene D by the method of GC–MS.The relative concentration of these compounds varies.The basil extracts contained appreciable levels of total phenolic contents and exhibited good DPPH radical scavenging capacity higher than that of essential oils.The highest TPC(82.45 mg PE/g)and maximum radical scavenging activity with IC50 value(1.29 mg/mL)was obtained from Minia basil extract.High correlation between antioxidant activity and total phenolic contents of basil extracts was observed.High variation in free radical scavenging activity of essential oils was found.The essential oil from Minia basil showed high activity in DPPH radical scavenging with IC50(11.23 mg/mL)and contained the highest content of phenolic(41.3 mg PE/g).On contrary,low correlation between antioxidant activity and total phenolic contents of basil essential oils from different locations.The results of the present investigation demonstrated significant variations in the antioxidant activities of sweet basil essential oils and extracts from Egypt.展开更多
We isolated the essential oils from Boswellia ovalifoliolata N.P.Balakr and A.N.Henry using hydrodistillation,identified the obtained compounds using gas chromatography–mass spectrometry(GC–MS) and Fourier transform...We isolated the essential oils from Boswellia ovalifoliolata N.P.Balakr and A.N.Henry using hydrodistillation,identified the obtained compounds using gas chromatography–mass spectrometry(GC–MS) and Fourier transform-infrared spectroscopy(FT-IR),and studied the photophysical and electrochemical properties using UV–visible and fluorescence spectroscopy and cyclic voltammetry.On the basis of GC–MS spectra,38 compounds were identified in the essential oil from leaves and 26 in the oil from bark.The bark oil contained 13.44% b-Farnesene(sesquiterpene),10.45% caryophyllene oxide(sesquiterpene) and 6.6% spathulenol,(2 Z,6 E)-(sesquiterpene alcohol); the leaf oil contained 11.1% spathulenol(sesquiterpene alcohol),9.0% caryophyllene oxide(sesquiterpenoids) and 6.3% decyl acetate(ester).FT-IR spectra confirmed the presence of aliphatic aldehydes and ketones,carboxylic acid,alcohols,esters and ethers in both oil types.UV–visible absorption spectra showed maximum absorbance at 245,290 and 402 nm for bark oil,and 250,285 and 325 nm for leaf.Bark oil showed strong emission with maximum emission wavelength at 456 nm was higher than that of leaf oil at 414 nm.The essential oil had significant anti-inflammatory activity,and the reduction potential of the leaf oil was-0.44 and-0.56 e V for bark.展开更多
Human beings have consumed lemon(Citrus limon)and lime(Citrus aurantifolia or Citrus latiflia)for thousands of years.Among the variety of citrus families,lemon and lime are originated from the hybridization of citron ...Human beings have consumed lemon(Citrus limon)and lime(Citrus aurantifolia or Citrus latiflia)for thousands of years.Among the variety of citrus families,lemon and lime are originated from the hybridization of citron with primitive papeda,hence they are similar from the nutritional and organoleptic standpoints,whereas very different from other citrus species such as orange and mandarin.Except for fresh produce,a signifi cant percentage of lemon and lime are processed and separated as juice,essential oils,pulps and other products.Lemon and lime juice or fruit itself is rich in vitamins,minerals and flavonoids which are rich sources for human nutrition.Consumption of lemon and lime fruit or juice are benefi cial for human health in the scope of urinary citrate increase,oxidative stress relief,improvement in lipid profi les and infl ammation markers,neuroprotective effects among others.These beneficial effects of lemon and lime are not only because of their high vitamin C content but also other bioactive micronutrients such as fl avonoids.Essential oils from lemon and lime have fresh and zesty aroma for perfumery and flavor applications for centuries.Compared with orange or mandarin,the integrated review for lemon and lime dietary bioactive compounds and essential oils is scarce.Therefore,in this review,we introduced the historical cultivation,consumption and process of lemon and lime,discussed the chemical and biological activities of phytochemicals in lemon and lime fruits and juice,and summarized volatile and non-volatile components in lemon and lime oil.This review may provide a comprehensive perspective for entire lemon and lime industry as well as their scientifi c values.展开更多
The discovery and application of antibiotics in animal feeds have boomed the development of intensive animal husbandry in the last century,until the emergence of antibiotics-resistant bacteria.To alleviate the risks a...The discovery and application of antibiotics in animal feeds have boomed the development of intensive animal husbandry in the last century,until the emergence of antibiotics-resistant bacteria.To alleviate the risks aroused by antibiotics-resistant bacteria,effective antibiotic substitutes are urgently needed to replace antibiotics.Essential oils(EOs)derived from plants are illustrated as the promising antibiotic substitutes used in animal feeds,as same as their current views for poultry and livestock industries in the future.It has been widely demonstrated that the phytochemicals in EOs show multiple biofunctionability and are less likely to induce resistance in bacteria.The beneficial effects of EOs feed supplementation on the intestinal inflammation,intestinal flora,immunity,digestion,and growth performances have been already extensively examined.However,the cost-effectiveness,odor,volatility,instability and bioavailability are the challenges in effectively utilizing EOs in animal intestines.Based on previous researches,and these challenges can partially be resolved by microencapsulation and nanotechnology are promising techniques to deal with these challenges.This article presents the feasibility and foundation of EOs application as antibiotic substitutes in animal feeds,and illustrates the mechanisms,functional performances and superiority of EOs compared with antibiotics.展开更多
Knowing that flavored products would increase the use of olive oil by non-traditional consumers and enhance the added value of this valuable agricultural product,the virgin olive oil(VOO)was flavored with the seeds of...Knowing that flavored products would increase the use of olive oil by non-traditional consumers and enhance the added value of this valuable agricultural product,the virgin olive oil(VOO)was flavored with the seeds of Pimpinella anisum(Green anise)using three different methods:classic maceration,ultrasonic assisted maceration and direct addition of the essential oil(EO).These methodswere compared under two main criteria:time and level of aromatization.The physico-chemical parameters and the thermal stability of flavored oils prepared by the three methods were determined by AOAC titration method and GC–MS analysis so as to compare the aromatization effect of the three methods.The trans-anethole is the major component of the EO of anise seeds as well as the indicator of the level of aromatization.GC/MS analysis results of the flavored oils showed that the diffusion of trans-anethole in the flavored oil by direct addition of EO was very important(36.3%of the total volatile fraction of the flavored oil)in comparison to the oil flavored by ultrasonic assisted maceration or classic maceration(respectively 26.59%and 23.85%).These different aromatization methods ensure an improvement in the quality of VOO with an enrichment in polyphenols estimated at 35%in the case of ultrasonic flavored oil,an increase in the content of carotenoids and chlorophylls(67%and 21%respectively)in the event of aromatization by classic maceration,and a decrease in specific absorbency at 232 nmestimated at 29%during aromatization by addition of EO as well as a decrease in the peroxide value estimated at 26%in oil flavored by classic maceration unlike in oil flavored by ultrasoundwhich has seen an increase of around 20%.The aromatization was able to maintain the stability of the oils and its qualification as VOO with a gain in induction time in the case of treatment at 60℃ estimated at 29 and 27.5 d respectively in oils flavored by addition of EO and by conventional maceration,an improvement resistance to degradation concerning K_(232) and K_(270) of all flavored oils which varied from 15 to 40 d in the case of treatment at 60℃ and 3 h resistance to degradation of oils treated at 130℃ for K_(232).Polyphenols,chlorophyll pigments and carotenoids play an important role in oxidative stability due to their antioxidant nature and their degradation during heating is very complex.All of these physico-chemical changes have increased the thermal stability of flavored oils with better resistance to oxidation of flavored oil by classic maceration in compared to oil flavored by adding EO and the oil flavored by using ultrasound.展开更多
In this paper,essential oils from seven different species of Clematis plant were extracted by water steam distillation.Their chromatography fingerprints were obtained by gas chromatography-mass spectrometry (GC-MS).Co...In this paper,essential oils from seven different species of Clematis plant were extracted by water steam distillation.Their chromatography fingerprints were obtained by gas chromatography-mass spectrometry (GC-MS).Compounds were mainly identified through mass spectrometry comparing with the NIST02 database.The overlapped peaks were resolved by chemometric resolution methods,obtaining pure chromatography and pure mass spectrometry.The resolved pure mass spectrometry then compared with NIST02 database.The relative quantitative results were obtained by peak area normalization.62 compounds accounting for 87.96% to 97.19% of the total essential oils were identified.It showed that Eugenol,n-hexadecanoic acid and Z,Z-9,12-octadecadienoic acid were their common main compounds although the contents vary with different samples.The chemical compositions in essential oils from different species or different parts of Clematis are also very different.This research provides us chemical bases for further exploitation of Clematis.展开更多
The chemical constituents of the essential oil from the whole plants of Saussurea quercifolia were analyzed by GC-MS.More than 70 peaks were separated and 56 compounds were identified.The main chemical compounds of th...The chemical constituents of the essential oil from the whole plants of Saussurea quercifolia were analyzed by GC-MS.More than 70 peaks were separated and 56 compounds were identified.The main chemical compounds of the essential oil were phytone,zingiberenol,bisabolol and β-selinene etc.展开更多
Agarwood is the resinous heartwood of Aquilaria species.However,low yields and high costs of existing stimulation methods have led to the need for new techniques to produce agarwood rapidly and effectively.We develope...Agarwood is the resinous heartwood of Aquilaria species.However,low yields and high costs of existing stimulation methods have led to the need for new techniques to produce agarwood rapidly and effectively.We developed a biological agarwood-inducing technique(Agar-Bit)that produces high yields and quality within 6 months.To better understand agarwood formation by Agar-Bit,dynamic gene expressions of key synthetases pathways of sesquiterpenes and chalcone-related enzymes at different times were determined after both Agar-Bit and the traditional burning chisel drilling(BCD)stimulation on Aquilaria sinensis trees.The qRT-PCR results show that some characteristic synthase genes were expressed at greatly different levels and times compared with the controls.For the Agar-Bit technology,main changes were after the 3rd or 5th month,while BCD expression clearly changed at the 5th month.Essential oils and total chromone contents were simultaneously determined.In the Agar-Bit group,both were higher and similar to natural levels.The Agar-Bit methodology is a new option for producing agarwood as demonstrated by genetic and chemical aspects.The differences in gene expression within 6 months for both groups indicates that the mechanisms of the two methods are different.These findings provide information on genetic variation during the process of agarwood formation.展开更多
Foodborne pathogen poses a threat to the food industries as many outbreaks have been found to be associated with biofilm formation.The formation of biofilm is a self-protection growth pattern of bacteria,which increas...Foodborne pathogen poses a threat to the food industries as many outbreaks have been found to be associated with biofilm formation.The formation of biofilm is a self-protection growth pattern of bacteria,which increases post-processing contamination and risk to public health.It is difficult to eliminate the biofilm in the food industries,since the biofilm cells have a barrier preventing or lessening the contact with environmental stresses,antimicrobial agents and the host immune system.Bacterial biofilm formation is a complex process,including initial attachment stage,irreversible attachment stage,biofilm development stage,biofilm maturation stage,and biofilm dispersion stage.The genetic mechanism,substratum and bacterial cell surface properties involve in the biofilm formation.The biofilm inhibition methods studied are physical treatment,chemical and biochemical treatment.The potential green and safe biochemical method attracts more attention,especially,the novel strategies using the safe biochemical agents(essential oils,enzymes,biosurfactants,others)constantly emerged.The review emphasized on effective strategies for inhibiting biofilm formation in different stages(initial irreversible attachment,formation,and maturation)by use of biochemical agents,aiming to provide new insight into biofilm control in food industry thus improving food quality and safety.展开更多
基金The Key Foundation Research Project (G1999016001) of China and the Japan International Cooperation Agency
文摘Three steam distillation devices (D-1, D-2 and D-4) or one simultaneous distillation (D-3, water-diethyl ether) as well as the process of CO2-SFE (Supercritical fluid extraction) were adopted in extraction of essential oils from Chinese-fir (Cunninghamia lancedata (Lamb) Hook.) and the chemical components of the extracted essential oil were analyzed by Gas chromatograph-MS analyses. The results showed that the essential oil could be almost extracted out within 2 hours and the device-3 had the highest extraction efficiency. The major chemical component of the oil was cedrol. The yield of the extracted essential oils from Chinese fir decreased gradually with the increase of the distillation time. The best condition for extraction by means of CO2-SFE is 100 kg·cm?2 in pressure and 40°C in temperature for. Keywords Chinese fir - Essential oil - Cedrol - Supercritical fluid extraction CLC number S781.4 Document code A Foundation item: This paper was support by the Key Foundation Research Project (G1999016001) of China and the Japan International Cooperation AgencyBiography: HUANG Luo-hua (1957-), male, Research associate, Research Institute of Wood Industry, Chinese Academy of forestry, Beijing 100091, P. R. ChinaResponsible editor: Song Funan
文摘A study was conducted to determine the antimicrobial activities of essential oil from Artemisiae argyi leaves. The sample of the essential oil was analyzed by GC-MS. From 18 compounds representing the oils, Eucalyptole （18.42%）, Spathulenol （14.32）, 4-Methyl-1-（1-methylethyl）-3-cyclohexen-1-ol （3.10%）, 3-Carene （2.64%） appeared as the main components. The screening of antimicrobial activity of the essential oil was evaluated using agar diffusion and broth microdilution methods. Gram-positive bacterial were more sensitive than gram-negative bacterial of the 8 microorganisms, and Staphylococcus aureus ATCC 6538 showed the lowest MIC （0.3125%） and MBC （0.625%）. In the disc diffusion assay, Staphylococcus epidermidis ATCC 49134 and Bacillus subtilis ATCC 6633 showed obvious inhibitory activity. Survival curve showed that, 2MIC ofArtemisiae argyi essential oil had a lethal effect on Candida albicans within the first 1 h. Results presented here suggest that the essential oil of Artemisiae argyi leaves possesses antimicrobial properties, and provides scientific foundations for exploition ofArtemisiae argyi.
基金the financial support provided by Sadaharitha Plantations Ltdservices provided by Wescorp Sandalwood Ltd
文摘Santalum album （Indian Sandalwood） is found in the mountainous regions of the intermediate zone of Sri Lanka. Few studies have been conducted on sandalwood ecology in this region, and ours is the first recorded study of essential oil content and chemical composition of heartwood. We harvested two trees with State permission and took cross-sections for analysis. We demonstrated a difference in the heartwood formation and oil yield of the trees. The composition of the oil was found to be consistent between trees and along the trunk of the tree. Main aromatic compounds were santalols and other compounds are recorded in lesser quantities. Results of this study comply with the other published work on sandalwood elsewhere. This initial study on S. album in Sri Lanka provided promising results for the future of sandalwood agroforestry.
基金supported by "Key Laboratory of Wood Industry and Furniture Engineering of Sichuan Provincial Colleges and Universities"
文摘We compared the chemical components and essential oils of ancient buried Zhennan（Phoebe zhennan）wood with those in samples from living trees.After removal of the carbon layer the recovered Zhennan exhibited a dark green color,which differed from the yellow color of the living samples.Low molecular weight components（including hot-water and toluene-alcohol extractives）,hemicellulose,and 1 % Na OH solubility in the recovered wood were greatly degraded.Degradation of cellulose was minor.Moreover,the ancient wood had somewhat more klason lignin than the modern wood.Fourier transform infrared（FTIR） analysis gave further evidence on the differences in chemical components.According to the GC–MS results,naphthalene derivatives were detected in the essential oils from both the modern and recovered wood.The delicate fragrance of the modern and recovered wood may be attributed to the aromatic constituents as identified by GC–MS.
基金supported by the Ministry of Higher Education and Scientific Research of People’s Democratic Republic of Algeria(Grant No.F02020110081)
文摘The chemical composition and antimicrobial potential of Cistus munbyi essential oil were studied for the first time. GC and GC–MS analysis revealed 48 compounds representing 96.98% of the oil. Terpinen-4-ol(23.75%), meta-Cymene(17.30%), and Sabinene(12.38%)were the major constituents. Antimicrobial activity was evaluated against nine pathogens using the disc diffusion and broth micro-dilution methods. Results show that C.munbyi essential oil possesses strong antimicrobial activity against all strains, regardless if Gram-positive or Gramnegative bacteria, or yeast, with MICs values not exceeding10(mg/ml). In addition to its efficacy, C. munbyi essential oil has an unusual antimicrobial potency which is attributed to its specific chemical composition. Thus, findings presented here suggest that endemic C. munbyi contains a very interesting essential oil that may be valuable in several areas.
基金supported by the key technology for the management of artificial multi-layers plantation(2006–2009)the interspecific nitrogen transfer behaviors and root interaction mechanism of Eucalyptus and Dalbergia odorifera T.Chen(31460196)the key technology for the management of Strified Mixed Stands of Pinus massoniana and Cinnamomum cassia(2014–2024)
文摘Thinning is an important activity employed in forest management. To date, studies have mainly focused on the effects of thinning on the growth of trees during the same thinning period. In this study, plantation Pinus massoniana Lamb. near maturity were thinned at varying intensities and an economically important species, Cinnamomum cassia Presl., was planted beneath the thinned canopy. The aim of the study was to explore the effects of the extent of thinning on the essential oil content and its components of C. cassia in different parts of the plant, as well as the economic feasibility of the P. massoniana-C.cassia management model. Thinning significantly reduced the oil yield in the bark and branches of C. cassia, but hardly impacted the oil yield from C. cassia leaves compared with pure C. cassia forest（CK）. Among the different thinning treatments, both light（T.4） and extensive（T.1）thinning reduced the oil yield of C. cassia bark and new branches. The concentrations of the main aldehydes differed in different parts of the plant and were affected by the extent of thinning. The influence on cinnamaldehyde in the bark was minor, but was much greater in the branches and leaves. Both the oil yield and content of cinnamaldehyde showed that moderate（T.3） thinning was more favorable than other thinning models. These results not only provide a potentially promising model for the transformation of low-yield artificial pure forests of P. massoniana in the future, but also offer a reference for the management of artificial mixed stands.
基金National cooperation project of Kaifeng City(1806004).
文摘The present study was conducted to assay the antioxidant activities of essential oils and ethanol extracts of fennel(Foeniculum vulgare Mill.)seeds from Egypt and China.The major components of the Egyptian fennel essential oil were estragole(51.04%),limonene(11.45%),l-fenchone(8.19%)and trans-anethole(3.62%)by GC–MS analysis.Whereas,the major constituents of Chinese fennel essential oil were transanethole(54.26%),estragole(20.25%),l-fenchone(7.36%)and limonene(2.41%).The fennel seed extracts from Egypt and China contained appreciable levels of total phenolic contents(42.24 and 30.94 mg PE/g,respectively).The extracts exhibited good DPPH radical scavenging capacity with IC50(6.34 and 7.17 mg/g),respectively.A high variation in free radical scavenging activities of essential oils was observed.The Chinese fennel essential oil showed high activity in DPPH radical scavenging with IC50(15.66 mg/g).The Egyptian fennel essential oil showed very low activity with IC50(141.82 mg/g).The results of the present investigation demonstrated significant variations in the antioxidant activities of fennel essential oils and extracts from Egypt and China.
基金This work was supported by National cooperation project of Kaifeng City(1806004).
文摘The present study was conducted to evaluate the chemical composition and antioxidant activity of the essential oils and ethanol extracts of Ocimum basilicum L.obtained from Assiut,Minia and BeniSuef of Egypt.The major constituents of sweet basil essential oils from three locations were linalool,estragole,methyl cinnamate,bicyclosesquiphellandrene,eucalyptol,-bergamotene,eugenol,-cadinene and germacrene D by the method of GC–MS.The relative concentration of these compounds varies.The basil extracts contained appreciable levels of total phenolic contents and exhibited good DPPH radical scavenging capacity higher than that of essential oils.The highest TPC(82.45 mg PE/g)and maximum radical scavenging activity with IC50 value(1.29 mg/mL)was obtained from Minia basil extract.High correlation between antioxidant activity and total phenolic contents of basil extracts was observed.High variation in free radical scavenging activity of essential oils was found.The essential oil from Minia basil showed high activity in DPPH radical scavenging with IC50(11.23 mg/mL)and contained the highest content of phenolic(41.3 mg PE/g).On contrary,low correlation between antioxidant activity and total phenolic contents of basil essential oils from different locations.The results of the present investigation demonstrated significant variations in the antioxidant activities of sweet basil essential oils and extracts from Egypt.
文摘We isolated the essential oils from Boswellia ovalifoliolata N.P.Balakr and A.N.Henry using hydrodistillation,identified the obtained compounds using gas chromatography–mass spectrometry(GC–MS) and Fourier transform-infrared spectroscopy(FT-IR),and studied the photophysical and electrochemical properties using UV–visible and fluorescence spectroscopy and cyclic voltammetry.On the basis of GC–MS spectra,38 compounds were identified in the essential oil from leaves and 26 in the oil from bark.The bark oil contained 13.44% b-Farnesene(sesquiterpene),10.45% caryophyllene oxide(sesquiterpene) and 6.6% spathulenol,(2 Z,6 E)-(sesquiterpene alcohol); the leaf oil contained 11.1% spathulenol(sesquiterpene alcohol),9.0% caryophyllene oxide(sesquiterpenoids) and 6.3% decyl acetate(ester).FT-IR spectra confirmed the presence of aliphatic aldehydes and ketones,carboxylic acid,alcohols,esters and ethers in both oil types.UV–visible absorption spectra showed maximum absorbance at 245,290 and 402 nm for bark oil,and 250,285 and 325 nm for leaf.Bark oil showed strong emission with maximum emission wavelength at 456 nm was higher than that of leaf oil at 414 nm.The essential oil had significant anti-inflammatory activity,and the reduction potential of the leaf oil was-0.44 and-0.56 e V for bark.
基金supported by Hubei Science and Technology Plan Key Project(G2019ABA100).
文摘Human beings have consumed lemon(Citrus limon)and lime(Citrus aurantifolia or Citrus latiflia)for thousands of years.Among the variety of citrus families,lemon and lime are originated from the hybridization of citron with primitive papeda,hence they are similar from the nutritional and organoleptic standpoints,whereas very different from other citrus species such as orange and mandarin.Except for fresh produce,a signifi cant percentage of lemon and lime are processed and separated as juice,essential oils,pulps and other products.Lemon and lime juice or fruit itself is rich in vitamins,minerals and flavonoids which are rich sources for human nutrition.Consumption of lemon and lime fruit or juice are benefi cial for human health in the scope of urinary citrate increase,oxidative stress relief,improvement in lipid profi les and infl ammation markers,neuroprotective effects among others.These beneficial effects of lemon and lime are not only because of their high vitamin C content but also other bioactive micronutrients such as fl avonoids.Essential oils from lemon and lime have fresh and zesty aroma for perfumery and flavor applications for centuries.Compared with orange or mandarin,the integrated review for lemon and lime dietary bioactive compounds and essential oils is scarce.Therefore,in this review,we introduced the historical cultivation,consumption and process of lemon and lime,discussed the chemical and biological activities of phytochemicals in lemon and lime fruits and juice,and summarized volatile and non-volatile components in lemon and lime oil.This review may provide a comprehensive perspective for entire lemon and lime industry as well as their scientifi c values.
基金Financial support was provided by State Key Laboratory of Utilization of Woody Oil Resource(Grant no.2019XK2002)National Natural Science Foundation of China(Grant no.32202004,31972172)+2 种基金Natural Science Foundation of Jiangsu Province(Grant no.BK20201417)Jiangsu Province Research Fund(Grant no.JNHB-131)Starting Research Fund of Yantai University(Grant No.2222006)。
文摘The discovery and application of antibiotics in animal feeds have boomed the development of intensive animal husbandry in the last century,until the emergence of antibiotics-resistant bacteria.To alleviate the risks aroused by antibiotics-resistant bacteria,effective antibiotic substitutes are urgently needed to replace antibiotics.Essential oils(EOs)derived from plants are illustrated as the promising antibiotic substitutes used in animal feeds,as same as their current views for poultry and livestock industries in the future.It has been widely demonstrated that the phytochemicals in EOs show multiple biofunctionability and are less likely to induce resistance in bacteria.The beneficial effects of EOs feed supplementation on the intestinal inflammation,intestinal flora,immunity,digestion,and growth performances have been already extensively examined.However,the cost-effectiveness,odor,volatility,instability and bioavailability are the challenges in effectively utilizing EOs in animal intestines.Based on previous researches,and these challenges can partially be resolved by microencapsulation and nanotechnology are promising techniques to deal with these challenges.This article presents the feasibility and foundation of EOs application as antibiotic substitutes in animal feeds,and illustrates the mechanisms,functional performances and superiority of EOs compared with antibiotics.
文摘Knowing that flavored products would increase the use of olive oil by non-traditional consumers and enhance the added value of this valuable agricultural product,the virgin olive oil(VOO)was flavored with the seeds of Pimpinella anisum(Green anise)using three different methods:classic maceration,ultrasonic assisted maceration and direct addition of the essential oil(EO).These methodswere compared under two main criteria:time and level of aromatization.The physico-chemical parameters and the thermal stability of flavored oils prepared by the three methods were determined by AOAC titration method and GC–MS analysis so as to compare the aromatization effect of the three methods.The trans-anethole is the major component of the EO of anise seeds as well as the indicator of the level of aromatization.GC/MS analysis results of the flavored oils showed that the diffusion of trans-anethole in the flavored oil by direct addition of EO was very important(36.3%of the total volatile fraction of the flavored oil)in comparison to the oil flavored by ultrasonic assisted maceration or classic maceration(respectively 26.59%and 23.85%).These different aromatization methods ensure an improvement in the quality of VOO with an enrichment in polyphenols estimated at 35%in the case of ultrasonic flavored oil,an increase in the content of carotenoids and chlorophylls(67%and 21%respectively)in the event of aromatization by classic maceration,and a decrease in specific absorbency at 232 nmestimated at 29%during aromatization by addition of EO as well as a decrease in the peroxide value estimated at 26%in oil flavored by classic maceration unlike in oil flavored by ultrasoundwhich has seen an increase of around 20%.The aromatization was able to maintain the stability of the oils and its qualification as VOO with a gain in induction time in the case of treatment at 60℃ estimated at 29 and 27.5 d respectively in oils flavored by addition of EO and by conventional maceration,an improvement resistance to degradation concerning K_(232) and K_(270) of all flavored oils which varied from 15 to 40 d in the case of treatment at 60℃ and 3 h resistance to degradation of oils treated at 130℃ for K_(232).Polyphenols,chlorophyll pigments and carotenoids play an important role in oxidative stability due to their antioxidant nature and their degradation during heating is very complex.All of these physico-chemical changes have increased the thermal stability of flavored oils with better resistance to oxidation of flavored oil by classic maceration in compared to oil flavored by adding EO and the oil flavored by using ultrasound.
文摘In this paper,essential oils from seven different species of Clematis plant were extracted by water steam distillation.Their chromatography fingerprints were obtained by gas chromatography-mass spectrometry (GC-MS).Compounds were mainly identified through mass spectrometry comparing with the NIST02 database.The overlapped peaks were resolved by chemometric resolution methods,obtaining pure chromatography and pure mass spectrometry.The resolved pure mass spectrometry then compared with NIST02 database.The relative quantitative results were obtained by peak area normalization.62 compounds accounting for 87.96% to 97.19% of the total essential oils were identified.It showed that Eugenol,n-hexadecanoic acid and Z,Z-9,12-octadecadienoic acid were their common main compounds although the contents vary with different samples.The chemical compositions in essential oils from different species or different parts of Clematis are also very different.This research provides us chemical bases for further exploitation of Clematis.
文摘The chemical constituents of the essential oil from the whole plants of Saussurea quercifolia were analyzed by GC-MS.More than 70 peaks were separated and 56 compounds were identified.The main chemical compounds of the essential oil were phytone,zingiberenol,bisabolol and β-selinene etc.
基金supported by Grant Number NDRC2011-51 from the National Development and Reform Commission(NDRC),the Office of New High-Tech Industrial Developmentsupported by Grant Number18A36002 from Key project of institutions of colleges and universities in Henan province,Henan Education Department。
文摘Agarwood is the resinous heartwood of Aquilaria species.However,low yields and high costs of existing stimulation methods have led to the need for new techniques to produce agarwood rapidly and effectively.We developed a biological agarwood-inducing technique(Agar-Bit)that produces high yields and quality within 6 months.To better understand agarwood formation by Agar-Bit,dynamic gene expressions of key synthetases pathways of sesquiterpenes and chalcone-related enzymes at different times were determined after both Agar-Bit and the traditional burning chisel drilling(BCD)stimulation on Aquilaria sinensis trees.The qRT-PCR results show that some characteristic synthase genes were expressed at greatly different levels and times compared with the controls.For the Agar-Bit technology,main changes were after the 3rd or 5th month,while BCD expression clearly changed at the 5th month.Essential oils and total chromone contents were simultaneously determined.In the Agar-Bit group,both were higher and similar to natural levels.The Agar-Bit methodology is a new option for producing agarwood as demonstrated by genetic and chemical aspects.The differences in gene expression within 6 months for both groups indicates that the mechanisms of the two methods are different.These findings provide information on genetic variation during the process of agarwood formation.
基金the Science and Technology Project of Henan Province(212102110320)the Science Foundation of Henan University of Technology(Grant Nos.2020BS013,2019BS029)
文摘Foodborne pathogen poses a threat to the food industries as many outbreaks have been found to be associated with biofilm formation.The formation of biofilm is a self-protection growth pattern of bacteria,which increases post-processing contamination and risk to public health.It is difficult to eliminate the biofilm in the food industries,since the biofilm cells have a barrier preventing or lessening the contact with environmental stresses,antimicrobial agents and the host immune system.Bacterial biofilm formation is a complex process,including initial attachment stage,irreversible attachment stage,biofilm development stage,biofilm maturation stage,and biofilm dispersion stage.The genetic mechanism,substratum and bacterial cell surface properties involve in the biofilm formation.The biofilm inhibition methods studied are physical treatment,chemical and biochemical treatment.The potential green and safe biochemical method attracts more attention,especially,the novel strategies using the safe biochemical agents(essential oils,enzymes,biosurfactants,others)constantly emerged.The review emphasized on effective strategies for inhibiting biofilm formation in different stages(initial irreversible attachment,formation,and maturation)by use of biochemical agents,aiming to provide new insight into biofilm control in food industry thus improving food quality and safety.
