scholarly journals Spatial variation of volatile organic compounds and antioxidant activity of turmeric (Curcuma longa L.) essential oils harvested from four provinces of China

2021 ◽  
Author(s):  
Yueyue Qiang ◽  
Ruiru Si ◽  
Suo Tan ◽  
Hang Wei ◽  
Biao Huang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Volatile Organic Compounds ◽  
Essential Oils ◽  
Spatial Variation ◽  
Organic Compounds ◽  
Curcuma Longa ◽  
Volatile Organic

Essential oils and safety of their use

2020 ◽  
Vol 1 ◽  
pp. 17-38
Author(s):  
Beata Girek ◽  
Małgorzata Deska ◽  
Tomasz Girek
Keyword(s):  
Volatile Organic Compounds ◽  
Essential Oils ◽  
Toxic Effect ◽  
Everyday Life ◽  
Organic Compounds ◽  
Methods Of Analysis ◽  
Volatile Organic ◽  
Health Promoting ◽  
Ancient Times ◽  
A Priority

Currently, many herbal substances are used in everyday life products and in many industry such as food, cosmetics and others. Essential oils are mixtures of volatile organic compounds separated from plants or parts of them. They are characterized by an intense fragrance, but they have a diverse composition. Depending on the source, there are one or several dominant components. History acquisition of essential oils dates back to ancient times. Due to the unique fragrance qualities, the oils accompany humanity all the time. More perfect methods of analysis of the composition of essential oils used in cosmetics, food (spices) and aromatherapy, prompts us to consider the safety of their use. In addition to health-promoting substances, oils can also contain many organic compounds with an allergic or even toxic effect. Getting to know the essential oils composition and thorough acquaintance of consumers with possible risks of using essential oils is currently a priority for the producers of essential oils.

scholarly journals Plant Essential Oils and Mastitis Disease: Their Potential Inhibitory Effects on Pro-inflammatory Cytokine Production in Response to Bacteria Related Inflammation

2012 ◽  
Vol 7 (5) ◽  
pp. 1934578X1200700 ◽  
Author(s):  
Ibrahim Taga ◽  
Christopher Q. Lan ◽  
Illimar Altosaar
Keyword(s):  
Volatile Organic Compounds ◽  
Essential Oils ◽  
Organic Compounds ◽  
Inflammatory Cytokine ◽  
Main Compound ◽  
Tea Tree ◽  
Plant Essential Oils ◽  
Plant Volatile ◽  
Volatile Organic ◽  
Anti Inflammatory

This paper highlights the role of plant volatile organic compounds, found in essential oils, for the treatment of bacteria related inflammation. This report is focused on tea tree oil, particularly its main compound terpinen-4-ol. Analysis of the published literature shows that many essential oils have significant antibacterial, antifungal and anti-inflammatory effects. Some of their major components, such as terpinen-4-ol, act by inhibiting pro-inflammatory cytokine expression while stimulating production of anti-inflammatory cytokines. Such observations may be exploited to encourage biotherapy against mastitis. The use of synthetic antibiotics is being increasingly discouraged because their presence in dairy milk may have potential downstream effects on population health and the agri-food chain. In the context of inflammation and related mammalian responses, understanding the interplay between volatile organic compounds, especially terpinen-4-ol, and cytokines during bacteria related inflammation should clarify their mode of action to control mastitis.

scholarly journals Effects of Solid-State Fermentation with Eurotium cristatum YL-1 on the Nutritional Value, Total Phenolics, Isoflavones, Antioxidant Activity, and Volatile Organic Compounds of Black Soybeans

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1029
Author(s):  
Yu Xiao ◽  
Yuxin Huang ◽  
Yulian Chen ◽  
Ziyi Fan ◽  
Ruyang Chen ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Antioxidant Activity ◽  
Solid State ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Nutritional Value ◽  
Total Phenolics ◽  
Black Soybean ◽  
Volatile Organic

In this study, black soybean was firstly processed by solid-state fermentation (SSF) with a probiotic fungus Eurotium cristatum YL-1. The effect of SSF on the nutritional components (including proximate, amino acids, minerals, and fatty acids), total phenolics, isoflavones, antioxidant activity, and volatile organic compounds of black soybeans were revealed. Results of this work demonstrated that black soybean processed by SSF with E. cristatum greatly increased the contents of protein, essential amino acids, and some minerals (e.g., calcium, phosphorus, and magnesium). GC results revealed that more than 80% of the total lipids from both fermented and non-fermented black soybeans were unsaturated fatty acids, and SSF influenced the fatty acids composition. Higher contents of total phenolics and aglycone isoflavones (i.e., genistein, daidzein, and glycitein) of fermented black soybeans were achieved by SSF. Furthermore, SSF with E. cristatum considerably augmented the ferric reducing antioxidant power, scavenging effects against ABTS·+ and DPPH radical, reducing power, and chelating ability of black soybeans, which evaluated with various polarity solvent extracts. HS-GC-IMS analysis detected a total of 66 volatile compounds in FBS and BS, and 56 volatile organic compounds were successfully identified. The intensities of main volatile compounds (i.e., 10 esters, 11 alcohols, and 19 aldehydes) differed remarkably by fermentation with E. cristatum. The intensities of seven alcohols and nine aldehydes considerably decreased, whereas higher levels of esters were achieved by SFF. Thus, our results confirmed that black soybeans processed by SSF with E. cristatum is a promising approach to substantially improve its nutritional value, flavor characteristics, and biological effect, and might have great potential in the development of new functional foods or be used as a new nutritional ingredient applied in food design.

scholarly journals Defensive functions of volatile organic compounds and essential oils from northern white-cedar in China

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Liping Bai ◽  
Wenjia Wang ◽  
Juan Hua ◽  
Zhifu Guo ◽  
Shihong Luo
Keyword(s):  
Volatile Organic Compounds ◽  
Essential Oils ◽  
Organic Compounds ◽  
Pathogenic Fungi ◽  
Early Spring ◽  
Curvularia Lunata ◽  
Plant Communication ◽  
Volatile Organic ◽  
Cultivated Plant ◽  
High Concentrations

Abstract Background Plants are known to emit diverse volatile organic compounds (VOCs), which may function as signaling substances in plant communication with other organisms. Thuja occidentalis, which is widely cultivated throughout China, releases aromatic VOCs into the air in winter and early spring. The relationship of this cultivated plant with its neighboring plants is necessary for the conservation of biodiversity. Results (−)-α-thujone (60.34 ± 5.58%) was found to be the major component in VOCs from the Shenyang population. The essential oils (EOs) from the Kunming and Shenyang populations included the major components (−)-α-thujone, fenchone, (+)-β-thujone, and (+)-hibaene, identified using GC-MS analyses. (−)-α-thujone and (+)-hibaene were purified and identified by NMR identification. EOs and (−)-α-thujone exhibited valuable phytotoxic activities against seed germination and seedling growth of the plants Taraxacum mongolicum and Arabidopsis thaliana. Moreover, the EOs displayed potent inhibitory activity against pathogenic fungi of maize, including Fusarium graminearum, Curvularia lunata, and Bipolaris maydis, as well as one human fungal pathogen, Candida albicans. Quantitative analyses revealed high concentrations of (−)-α-thujone in the leaves of T. occidentalis individuals from both the Shenyang and Kunming populations. However, (−)-α-thujone (0.18 ± 0.17 μg/g) was only detected in the rhizosphere soil to a distance of 0.5 m from the plant. Conclusions Taken together, our results suggest that the phytotoxic effects and antifungal activities of the EOs and (−)-α-thujone in T. occidentalis certainly increased the adaptability of this plant to the environment. Nevertheless, low concentrations of released (−)-α-thujone indicated that reasonable distance of T. occidentalis with other plant species will impair the effects of allelochemical of T. occidentalis.

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