scholarly journals Effects of Biostimulants on the Chemical Composition of Essential Oil and Hydrosol of Lavandin (Lavandula x intermedia Emeric ex Loisel.) Cultivated in Tuscan-Emilian Apennines

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6157
Author(s):  
Eleonora Truzzi ◽  
Stefania Benvenuti ◽  
Davide Bertelli ◽  
Enrico Francia ◽  
Domenico Ronga
Keyword(s):  
Amino Acids ◽  
Gas Chromatography ◽  
Chemical Composition ◽  
Essential Oil ◽  
Steam Distillation ◽  
Growing Season ◽  
Aromatic Plants ◽  
Linalyl Acetate ◽  
Emilia Romagna Region

In recent years, it has been shown that biostimulants can efficiently enhance plant metabolic processes, leading to an increased production of essential oil (EO) in aromatic plants. The present study aimed to evaluate the effects of two different commercial biostimulants composed of amino acids and seaweed extract, normally used for food organic crops, on the production and composition of EO and hydrosol of Lavandula x intermedia, cultivar “Grosso”. The products were applied during 2020 growing season on lavender crops in three different locations of the Northern Italian (Emilia-Romagna Region) Apennines. Plants were harvested and EOs extracted by steam distillation and analyzed by gas chromatography. Both biostimulants affected the yield of EO per plant (+11% to +49% depending on the treatment/farm combination) without significantly changing the chemical composition of EOs and hydrosols. Conversely, the composition of EOs and hydrosols are related to the location, and the main compounds of “Grosso” cultivar, limonene, 1,8-cineole, cis-ocimene, linalool, camphor, borneol, terpinen-4-ol, and linalyl acetate, show different ratios at the experimental test sites. The differences might be due to the sunlight exposure and various maintenance of the crops over the years. In conclusion, these results suggest that the employment of biostimulants on lavandin crops do not endanger the quality of the EO while increasing biomass production and promoting the sustainability of the crop.

scholarly journals First Report on Yield and Chemical Composition of Essential Oil Extracted from Myrcia eximia DC (Myrtaceae) from the Brazilian Amazon

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 783
Author(s):  
Oberdan Oliveira Ferreira ◽  
Jorddy Neves da Cruz ◽  
Celeste de Jesus Pereira Franco ◽  
Sebastião Gomes Silva ◽  
Wanessa Almeida da Costa ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Chemical Composition ◽  
Essential Oil ◽  
Steam Distillation ◽  
Brazilian Amazon ◽  
Major Constituent ◽  
Chemical Compositions ◽  
Mass Yield ◽  
New Information ◽  
The City

The essential oil (EO) of plants of the Myrtaceae family has diverse chemical composition and several applications. However, data on the oil yield, its composition, and its complete chemistry are still unavailable for some species belonging to this family, such as Myrcia eximia DC. In this study, the chemical compositions of the EOs of Myrcia eximia were evaluated by using gas chromatography (GC) alone and gas chromatography coupled with mass spectrometry (GC–MS). Samples for both evaluations were collected from the city of Magalhães Barata, State of Pará, Brazil, in 2017 and 2018. For the plant material collected in 2017, EO was obtained by hydrodistillation (HD) only, while, for the material collected in 2018, EO was obtained by hydrodistillation and steam distillation (SD), in order to evaluate the differences in chemical composition and mass yield of the EO. The yields of (E)-caryophyllene were 15.71% and 20.0% for the samples collected by HD in 2017 and 2018, respectively, while the yield was 15.0% for the sample collected by SD in 2018. Hexanal was found to be the major constituent in the EO obtained by HD, with yield of up to 26.09%. The oil yields reached 0.08% by using SD, and 0.01% and 0.36% for the samples collected in 2017 and 2018, respectively, using HD. The results of this study provide new information about the mass yield and chemical composition of Myrcia eximia DC, and they can add value and income to traditional populations, as well as facilitate the preservation of this species.

Chemical Composition of the Essential Oil From Minthostachys acris Schmidt-Leb. Grown in the Peruvian Andes

2019 ◽  
Vol 14 (7) ◽  
pp. 1934578X1985749
Author(s):  
Jorge A. Pino ◽  
María Milagros Dueñas-Mendoza ◽  
Leoncio Solís-Quispe
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Chemical Composition ◽  
Essential Oil ◽  
Steam Distillation ◽  
Gas Chromatography Mass Spectrometry ◽  
Ionization Detector ◽  
Peruvian Andes ◽  
Flame Ionization ◽  
Aerial Parts

The chemical composition of the essential oil from aerial parts of Minthostachys acris Schmidt-Leb. grown in Cuzco was studied. A total of 59 volatile compounds were identified by gas-chromatography-flame ionization detector and gas chromatography-mass spectrometry in the essential oil obtained by steam distillation, of which the most prominent were pulegone (54.4%), cis-menthone (11.0%), and thymol (6.3%).

scholarly journals Gas Chromatography-Mass Spectrometry Profile of Essential Oils Derived from Zingiber officinale Rosc. Rhizome

2020 ◽  
Vol 9 (1) ◽  
pp. 66-72
Author(s):  
Noval Dwi Wijaya ◽  
◽  
Lailatul Rohmah ◽  
Eria Anggraini ◽  
Rana Ayu Ning Tyas ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Chemical Composition ◽  
Essential Oil ◽  
Steam Distillation ◽  
Zingiber Officinale ◽  
Gas Chromatography Mass Spectrometry ◽  
Traditional Food ◽  
Chemical Profile ◽  
Mass Spectrometry Profile

White ginger which is also called Jahe Putih (Zingiber officinale) in Indonesia, is widely used in local Indonesian communities. It is a popular ingredient in beverages for stamina and also a bioactive ingredient for many traditional Indonesian food recipes. It is a popular ingredient in beverages for stamina and also a bioactive ingredient for many traditional food recipes. However, with the increase in demand for ginger related products, fake ginger formulated products are widespread in the market. This paper is disclosed the chemical profile of essential oil obtained from steam distillation of the local ginger. The results of this study can be used as a standard to detect original ginger. It was found that the chemical composition of the essential oil obtained from the white ginger contained 0.19% of a dried weight after 3 h of steam distillation. A total of 40 monoterpenoids (C10) and sesquiterpenoids (C15) secondary metabolite compounds were respectively detected in the oil.

scholarly journals Extraction of Essential Oils of Rosmarinus officinalis L. by Two Different Methods: Hydrodistillation and Microwave Assisted Hydrodistillation

2019 ◽  
Vol 2019 ◽  
pp. 1-6 ◽  
Author(s):  
Majda Elyemni ◽  
Bouchra Louaste ◽  
Imane Nechad ◽  
Taha Elkamli ◽  
Abdelhak Bouia ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Steam Distillation ◽  
Azeotropic Distillation ◽  
Rosmarinus Officinalis ◽  
Extraction Time ◽  
Microwave Assisted ◽  
Rosmarinus Officinalis L

The extraction of essential oils is generally carried out by two main techniques: azeotropic distillation (hydrodistillation, hydrodiffusion, and steam distillation) and extraction with solvents. However, these traditional methods are a bit expensive, especially since they are extremely energy and solvent consuming. This work consists in studying two methods of extraction of the essential oils of Rosmarinus officinalis L.: microwave assisted hydrodistillation (MAH) and Clevenger hydrodistillation (CH). Several parameters have been studied: the extraction time, the yield, and the chemical composition of the essential oils as well as the efficiency and cost of each procedure. The results obtained revealed that microwave-assisted hydrodistillation makes it possible to minimize the extraction time of the essential oils in comparison with conventional hydrodistillation. Thus, the same yield of essential oils is obtained for 20 minutes only with MAH while it takes 180 minutes with CH. In addition, the quality of the essential oil is improved thanks to a 1.14% increase in oxygenates. In conclusion, the MAH method offers significant advantages over conventional hydrodistillation and can therefore replace it on a pilot and industrial scale.

scholarly journals Variations in the Chemical Composition of the Essential Oil of Lavandula angustifolia Mill., Moldoveanca 4 Romanian Variety

2020 ◽  
Vol 71 (7) ◽  
pp. 307-315
Author(s):  
Mihaela Bogdan ◽  
Simona Bungau ◽  
Delia Mirela Tit ◽  
Lucian Copolovici ◽  
Tapan Behl ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Organic Compounds ◽  
Chemical Profile ◽  
Linalyl Acetate ◽  
Lavandula Angustifolia

In this research, the variations in the chemical composition of the Lavandula angustifolia Mill. essential oil, the Romanian variety Moldoveanca 4, obtained from the same culture, in the same harvesting and extraction conditions, during the years 2016-2018, representing the years 2-4 of culture. Lavandula angustifolia Mill. flowers were supplied from an ecological-crops from N-E Romania and the essential oils were obtained by hydro distillation of freshly harvested flowers. To determine the chemical composition, the essential oil was semi-quantitatively analysed by using gas chromatography coupled with mass spectrometry (GC-MS). In all the samples, 30 organic compounds were identified, linalool and linalyl acetate being in similar concentrations (23.51-27.39% for linalool and 26.60-40.66% for linalyl acetate). Changes in chemical composition were observed in 2017 and 2018. Also, in 2017 was determined an increase in the quantity of linalyl acetate (from 26.60 to 40.66 %), and a slight decrease in linalool content; in 2018, the concentration in linalyl acetate remained approximately the same as in 2017 (38.03 versus 40.66 %) and there was an increase in linalool compared to the previous years (27.39 %, compared to 23.51 % in 2017 and 26.22 % in 2016). The chemical composition of the essential oils obtained from flowers of Lavandula angustifolia L., Moldoveanca 4 variety, showed substantial changes of the chemical profile describing the compounds during the analysed three years, as was determined by GC-MS analyses.

scholarly journals Chemical Composition and Antimicrobial Activities of the Essential Oil From the Leaves of Pterocephalus hookeri

2020 ◽  
Vol 15 (12) ◽  
pp. 1934578X2098123
Author(s):  
Peng-fei Yang ◽  
Hui Lu ◽  
Qiong-bo Wang ◽  
Zhi-wei Zhao ◽  
Qiang Liu ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Chemical Composition ◽  
Essential Oil ◽  
Chemical Constituents ◽  
Antimicrobial Activities ◽  
Gas Chromatography Mass Spectrometry ◽  
Flame Ionization ◽  
And Staphylococcus Aureus ◽  
Antimicrobial Assay ◽  
Detailed Chemical

Detailed chemical constituents of essential oil from the Pterocephalus hookeri leaves and its antimicrobial activities were investigated in this study. The essential oil, obtained by hydrodistillation, was characterized by gas chromatography-flame ionization detection and gas chromatography-mass spectrometry analyses. Among the 90 identified compounds, hexadecanoic acid (21.27%), phytol (8.03%), furfural (7.08%), oleic acid (5.25%), and phytone (4.56%) were the major components. In the antimicrobial assay, the essential oil showed strong inhibitory activities against Escherichia coli, Candida albicans, and Staphylococcus aureus with minimum inhibitory concentration values of 31.3, 62.5, and 125 µg/mL, respectively. To our knowledge, this is the first report concerning chemical composition and antimicrobial activities of the essential oil from Pterocephalus hookeri.

scholarly journals Soil and Leaf Nutrients Drivers on the Chemical Composition of the Essential Oil of Siparuna muricata (Ruiz & Pav.) A. DC. from Ecuador

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 2949
Author(s):  
Juan I. Burneo ◽  
Ángel Benítez ◽  
James Calva ◽  
Pablo Velastegui ◽  
Vladimir Morocho
Keyword(s):  
Gas Chromatography ◽  
Chemical Composition ◽  
Secondary Metabolites ◽  
Essential Oil ◽  
Chemical Elements ◽  
Climatic Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Compositions ◽  
Leaf Nutrients ◽  
First Time

Chemical compositions of plants are affected by the initial nutrient contents in the soil and climatic conditions; thus, we analyzed for the first time the effects of soil and leaf nutrients on the compositions of the essential oils (EOs) of Siparuna muricata in four different localities in Ecuador. EOs were obtained by hydrodistillation and analyzed by gas chromatography/mass spectrometry (GC/MS) and a gas chromatography/flame ionization detector (GC/FID). Enantiomeric distribution by GC/MS was determined, modifying the enantiomeric separation of β-pinene, limonene, δ-elemene, β-bourbonene, cis-cadina-1 (6), 4-diene and atractylone. A total of 44 compounds were identified. The most representative for L1 were guaiol, atractylone and 4-diene; for L2, cis-cadina-1(6),4-diene and myrcene; for L3, atractylone, myrcene and germacrene B; and finally, L4 germacrene B, myrcene and cis-cadina-1(6),4-diene. Correlations between soil- leaf chemical elements such as Al, Ca, Fe, Mg, Mn, N and Si in the different localities were significant with chemical composition of the essential oil of Siparuna muricata; however, correlations between soil and leaf K, P, and Na were not significant. Cluster and NMDS analysis showed high dissimilarity values of secondary metabolites between four localities related with changes in soil- leaf nutrients. Thus, the SIMPER routine revealed that not all secondary metabolites contribute equally to establishing the differences in the four localities, and the largest contributions are due to differences in guaiol, cis-cadina-1(6),4-diene, atractylone and germacrene. Our investigation showed for the first time the influences of altitude and soil- leaf chemical elements in the chemical composition of the EOs of S. muricata.

scholarly journals Chemical composition and content of essential oil from the bud of cultivated Turkish clove (Syzygium aromaticum L.)

BioResources ◽  
2007 ◽  
Vol 2 (2) ◽  
pp. 265-269 ◽  
Author(s):  
M. Hakki Alma ◽  
Murat Ertaş ◽  
Siegfrie Nitz ◽  
Hubert Kollmannsberger
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Mediterranean Region ◽  
Steam Distillation ◽  
Syzygium Aromaticum ◽  
Distillation Method ◽  
Eugenyl Acetate ◽  
Clove Bud Oil ◽  
Oil Company

In this study, clove bud oil, which was cultivated in the Mediterranean region of Turkey, was provided from a private essential oil company in Turkey. Essential oil from clove (Syzygium aromaticum L.) was obtained from steam-distillation method, and its chemical composition was analyzed by GC and GC-MS. The results showed that the essential oils mainly contained about 87.00% eugenol, 8.01% eugenyl acetate and 3.56% β-Caryophyllene. The chemical composition of the Turkish clove bud oil was comparable to those of trees naturally grown in their native regions.

scholarly journals Chemical composition and antifungal activity of oil extracted from leaves turmeric (Curcuma longa)

2021 ◽  
pp. 123-131
Author(s):  
Rini Yanti ◽  
Hermina Nurdiawati ◽  
Puji Wulandari ◽  
Yudi Pranoto ◽  
Muhammad Nur Cahyanto
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Steam Distillation ◽  
Aspergillus Parasiticus ◽  
Curcuma Longa ◽  
Fungal Growth ◽  
Antimicrobial Activities ◽  
Result Show ◽  
High Concentrations ◽  
Fungus Growth

Turmeric rhizomes are commonly used in the culinary, pharmaceutical, herbal medicine, and beverage industries. On the contrary, turmeric leaves are underutilized.  The aims of this study were to extract the essential oil from turmeric leaves, characterize the chemical composition of the oil, and determine its antifungal activities against aflatoxin-producing fungi. Steam distillation was used to extract the essential oil from turmeric leaves. The properties of the oil were identified using GC-MS. Antimicrobial activities against Aspergillus flavus and Aspergillus parasiticus were determined. Spores of the fungi were inoculated into potato dextrose agar plates supplemented with various quantities of turmeric leaves essential oil and incubated at 30°C for 7 days. The oil's primary constituents were α-phelandrene(46.70 %), followed by α-terpinolene (17.39 %), 1,8-cineole (8.78 %), benzene (4.24 %), and 2-β pinene (3.64 %). At low (<1%) concentrations, the oil delayed mycelia formation and at high concentrations it significantly inhibit fungal growth (at 1%) and completely inhibit colony formation (at 2%) Additionally, the result show that turmeric leaves oil can inhibited fungus growth at the lowest concentration (0.25 %) when compared to the control over a seven-day incubation period.

scholarly journals Quantification By Gas Chromatography of the Content of Amino Acids Present in Sausages Fortified with Quinoa Vegetable Protein

2021 ◽  
Author(s):  
A. Zavala ◽  
M. González ◽  
P. Pino
Keyword(s):  
Amino Acids ◽  
Gas Chromatography ◽  
Amino Acid ◽  
Vegetable Protein ◽  
Amino Acid Profile ◽  
Aminobutyric Acid ◽  
Precolumn Derivatization ◽  
Proportional Relationship ◽  
Quinoa Flour

The objective of this research was to determine the quality of the protein present in sausages fortified with quinoa as a substitute for animal protein, through the identification and quantification of amino acids, using gas chromatography and precolumn derivatization. The amino acid composition found in the analyzed products was predominantly composed of: Threonine (THR) with a concentration of 1046.32µmol / L, aminobutyric acid (ABA) with a concentration of 9685.68 µmol / L and glutamic acid (GLU) with a concentration of 1178.71 µmol / L. These values were found in the treatment with the highest percentage of quinoa flour, establishing a directly proportional relationship between the concentrations of these amino acids and the percentage of quinoa. Gas chromatography was an adequate technique for determining the amino acid profile due to its speed and sensitivity. Keywords: amino acids, sausages, quinoa, derivatization, gas chromatography. RESUMEN La presente investigación tiene por objetivo determinar la calidad de la proteína presente en embutidos fortificados con quinua como sustituyente de la proteína animal, a través de la identificación y cuantificación de aminoácidos mediante la aplicación de cromatografía de gases y la derivatización precolumna. La composición de aminoácidos encontrada en los productos analizados destaca la presencia mayoritaria de: Treonina (THR) con una concentración de 1046,32 µmol/L, ácido aminobutírico (ABA) con una concentración de 9685,68 µmol/L  y ácido glutámico (GLU) con una concentración de 1178,71 µmol/L, todos estos valores se presentaron en el tratamiento con mayor porcentaje de harina de quinua estableciéndose una relación directamente proporcional entre las concentraciones de estos aminoácidos y el porcentaje de adición de quinua en los tratamientos estudiados. Se puede concluir que la cromatografía de gases empleada resultó una técnica adecuada para la determinación del perfil aminoacídico por la rapidez y sensibilidad presentada sobre las muestras estudiadas.  Palabras claves: aminoácidos, embutidos, quinua, derivatización, cromatografía de gases.  

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