Biochemical characterization of Peumus boldus fruits: Insights of its antioxidant properties through a theoretical approach

2022 ◽  
Vol 370 ◽  
pp. 131012
Author(s):  
Carolina Otero ◽  
Sebastián Miranda-Rojas ◽  
Felipe M. Llancalahuén ◽  
Juan A. Fuentes ◽  
Cristian Atala ◽  
...  
Keyword(s):  
Theoretical Approach ◽  
Biochemical Characterization ◽  
Antioxidant Properties

scholarly journals Phenotypic and Biochemical Characterization of a New Genotype of Satureja montana (L.)

2020 ◽  
Vol 77 (2) ◽  
pp. 151
Author(s):  
Costel VÎNĂTORU ◽  
Elena BARCANU ◽  
Ovidia Loredana DOBRE-AGAPIE ◽  
Ion GHERASE ◽  
Bianca TĂNASE ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Biochemical Characterization ◽  
Antioxidant Properties ◽  
Yield Potential ◽  
Volatile Oils ◽  
New Genotype ◽  
Multiple Uses ◽  
Main Component ◽  
Satureja Montana

Satureja Montana L. is an underrated, but very valuable species with multiple uses appreciated especially for its anti-inflammatory, antibacterial, antifungal and antioxidant properties. At VRDS Buzau was obtained a new genotype of winter savory with high content in volatile oils, minerals and with a yield potential of over 4.802 kg/plant after five years of cultivation. The content in volatile oils was determined using gas chromatography and the main component of the volatile oils were: thymol (83.04%), carvacrol (4.46%), o-cymene (4.21%) and other 13 components, in smaller percentages. The plant is perennial and can be grown for over 20 years.

Plant Pathology Diagnosed by X-Ray Microanalysis

1987 ◽  
Vol 45 ◽  
pp. 974-975
Author(s):  
J. H. Resau ◽  
N. Howell ◽  
S. H. Chang
Keyword(s):  
Electron Microscopy ◽  
Plant Pathology ◽  
Biochemical Characterization ◽  
Nutrient Deficiency ◽  
Green Leaf ◽  
Parasitic Infestation ◽  
X Ray

Spinach grown in Texas developed “yellow spotting” on the peripheral portions of the leaves. The exact cause of the discoloration could not be determined as there was no evidence of viral or parasitic infestation of the plants and biochemical characterization of the plants did not indicate any significant differences between the yellow and green leaf portions of the spinach. The present study was undertaken using electron microscopy (EM) to determine if a micro-nutrient deficiency was the cause for the discoloration.Green leaf spinach was collected from the field and sent by express mail to the EM laboratory. The yellow and equivalent green portions of the leaves were isolated and dried in a Denton evaporator at 10-5 Torr for 24 hrs. The leaf specimens were then examined using a JEOL 100 CX analytical microscope. TEM specimens were prepared according to the methods of Trump et al.

Interaction effect of rootstocks on gas exchange parameters, biochemical changes and nutrientstatus in Sauvignon Blanc winegrapes

2014 ◽  
Vol 3 (3) ◽  
pp. 218-225
Author(s):  
R. G. Somkuwar ◽  
M. A. Bhange ◽  
A. K. Upadhyay ◽  
S. D. Ramteke
Keyword(s):  
Biochemical Characterization ◽  
Reducing Sugar ◽  
Wine Grape ◽  
Gas Exchange Parameters ◽  
Food Material ◽  
Total Carbohydrates ◽  
Salt Creek ◽  
Grape Varieties ◽  
Photosynthetic Activities

SauvignonBlanc wine grape was characterized for their various morphological, physiological and biochemical parameters grafted on different rootstocks. Significant differences were recorded for all the parameters studied. The studies on vegetative parameters revealed that the rootstock influences the vegetative growth thereby increasing the photosynthetic activities of a vine. The highest photosynthesis rate was recorded in 140-Ru grafted vine followed by Fercal whereas the lowest in Salt Creek rootstock grafted vines.The rootstock influenced the changes in biochemical constituents in the grafted vine thereby helping the plant to store enough food material. Significant differences were recorded for total carbohydrates, proteins, total phenols and reducing sugar. The vines grafted on1103-Pshowed highest carbohydrates and starch followed by 140-Ru,while the least amount of carbohydrates were recorded in 110-R and Salt Creek grafted vines respectively.Among the different rootstock graft combinations, Fercal showed highest amount of reducing sugar, proteins and phenols, followed by 1103-P and SO4, however, the lowest amount of reducing sugar, proteins and phenols were recorded with 110-R grafted vines.The vines grafted on different rootstocks showed changes in nutrient uptake. Considering this, the physico-biochemical characterization of grafted vine may help to identify particularrootstocks combination that could influence a desired trait in commercial wine grape varieties after grafting.

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