scholarly journals Allelopathic Effect of Serphidium kaschgaricum (Krasch.) Poljak. Volatiles on Selected Species

Plants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 495
Author(s):  
Shixing Zhou ◽  
Toshmatov Zokir ◽  
Yu Mei ◽  
Lijing Lei ◽  
Kai Shi ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Oil ◽  
Amaranthus Retroflexus ◽  
Allelopathic Effect ◽  
Chemical Profile ◽  
Volatile Oils ◽  
Phytotoxic Activity ◽  
Volatile Organic ◽  
First Time ◽  
Stem Leaf

The chemical profile and allelopathic effect of the volatile organic compounds (VOCs) produced by a dominant shrub Serphidium kaschgaricum (Krasch.) Poljak. growing in northwestern China was investigated for the first time. Serphidium kaschgaricu was found to release volatile compounds into the surroundings to affect other plants’ growth, with its VOCs suppressing root elongation of Amaranthus retroflexus L. and Poa annua L. by 65.47% and 60.37% at 10 g/1.5 L treatment, respectively. Meanwhile, volatile oils produced by stems, leaves, flowers and flowering shoots exhibited phytotoxic activity against A. retroflexus and P. annua. At 0.5 mg/mL, stem, leaf and flower oils significantly reduced seedling growth of the receiver plants, and 1.5 mg/mL oils nearly completely prohibited seed germination of both species. GC/MS analysis revealed that among the total 37 identified compounds in the oils, 19 of them were common, with eucalyptol (43.00%, 36.66%, 19.52%, and 38.68% in stem, leaf, flower and flowering shoot oils, respectively) and camphor (21.55%, 24.91%, 21.64%, and 23.35%, respectively) consistently being the dominant constituents in all oils. Eucalyptol, camphor and their mixture exhibited much weaker phytotoxicity compared with the volatile oils, implying that less abundant compounds in the volatile oil might contribute significantly to the oils’ activity. Our results suggested that S. kaschgaricum was capable of synthesizing and releasing allelopathic volatile compounds into the surroundings to affect neighboring plants’ growth, which might improve its competitiveness thus facilitate the establishment of dominance.

scholarly journals Extraction and Identification of Volatile Organic Compounds Emitted by Fragrant Flowers of Three Tillandsia Species by HS-SPME/GC-MS

Metabolites ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 594
Author(s):  
Mame-Marietou Lo ◽  
Zohra Benfodda ◽  
David Bénimélis ◽  
Jean-Xavier Fontaine ◽  
Roland Molinié ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Volatile Organic Compounds ◽  
Volatile Compounds ◽  
Organic Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Chemical Diversity ◽  
Volatile Organic ◽  
First Time

Numerous volatile organic compounds (VOCs) with a large chemical diversity are emitted by plant flowers. They play an important role in the ecology of plants, such as pollination, defense, adaptation to their environment, and communication with other organisms. The Tillandsia genus belongs to the Bromeliaceae family, and most of them are epiphytes. The aromatic profile of the Tillandsia genus is scarcely described. In this study, we use the headspace solid phase microextraction (HS-SPME) coupled with gas chromatography combined with mass spectrometry (GC-MS) method developed in our laboratory to explore the chemical diversity of the VOCs of fragrant flowers of three species of the genus Tillandsia. We were able to identify, for the first time, 66 volatile compounds (monoterpenes, sesquiterpenes, phenylpropanoids, and other compounds). We identified 30 compounds in T. xiphioides, 47 compounds in T. crocata, and 43 compounds in T. caliginosa. Only seven compounds are present in all the species studied. Comparison of the volatile compounds profiles by principal component analysis (PCA) between T. xiphoides, T. crocata, and T. caliginosa species showed a clear difference in the floral emissions of the studied species. Moreover, floral VOCs profiles allowed to differentiate two forms of T. xiphioides and of T. crocata.

scholarly journals Chemical Profile and Use of the Peat as an Adsorbent for Extraction of Volatile Compounds from Leaves of Geranium (Pelargonium graveolens L’ Herit)

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 4923
Author(s):  
Edenilson dos Santos Niculau ◽  
Péricles Barreto Alves ◽  
Paulo Cesar de Lima Nogueira ◽  
Luciane Pimenta Cruz Romão ◽  
Graziele da Costa Cunha ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Extraction Method ◽  
Gas Chromatography Mass Spectrometry ◽  
Dynamic Headspace ◽  
Chemical Profile ◽  
Porapak Q ◽  
Pelargonium Graveolens ◽  
Flame Ionization ◽  
Volatile Organic ◽  
First Time

Volatile organic compounds (VOCs) from leaves of geranium (Pelargonium graveolens L’ Herit) were extracted by dynamic headspace using Porapak Q (HSD-P) as adsorbent and peat, a novel adsorbent in the extraction of plant volatiles, analyzed by gas chromatography–mass spectrometry (GC/MS) and gas chromatography–flame ionization (GC/FID), and the results were compared with those obtained by hydrodistillation (HD). The yield volatiles changed with the extraction method. HD was more efficient for extracting linalool (11.19%) and citronellyl formate (9.41%). Citronellol (28.06%), geraniol (38.26%) and 6,9-guaiadiene (9.55%) and geranyl tiglate (8.21%) were the major components identified by dynamic headspace using peat (HSD-T), while citronellol (16.88%), geraniol (13.63%), 6,9-guaiadiene (16.98%) and citronellyl formate (6.95%) were identified by dynamic headspace using Porapak Q (HSD-P). Furthermore, this work showed, for the first time, that in natura peat is useful to extract VOCs from leaves of geranium.

Pharmacognostic studies of Morinda brevipes S. Y. Hu

2019 ◽  
Vol 48 (3) ◽  
pp. 401-407
Author(s):  
Rong Li ◽  
Xiaojing Lin ◽  
Genqiu Tang ◽  
Junni Li ◽  
Dong Wang ◽  
...  
Keyword(s):  
Calcium Oxalate ◽  
Transverse Section ◽  
Volatile Oils ◽  
Needle Crystal ◽  
Cork Cell ◽  
Registration Number ◽  
Phytochemical Studies ◽  
First Time ◽  
Layer Chromatography ◽  
Inequality Type

DNA barcoding of ITS and psbA-trnH regions, histochemistry as well as thin layer chromatography (TLC) of Morinda brevipes S.Y. Hu were analyzed. Transverse section of root revealed the presence of cortex, xylem, cork cell, stone cells, and calcium oxalate sandy crystal. The lower epidermis cells showed many stoma in paracytic or inequality type. Spiral vessel and tiny calcium oxalate needle crystal usually appeared in the powder. TLC showed the presence of emodin in M. brevipes. Phytochemical studies revealed the existence of carbohydrates, saponins, tannins, flavones, anthraquinones, alkaloids and volatile oils. The ITS and psbAtrnH sequences were found for the first time which were submitted to NCBI to obtain the GenBank registration number. This study might play an important role in the identification, and utilization of M. brevipes for various purposes.

Comparative Study of a and b- pinene Content in Volatile Oils of Abies alba, Pinus sylvestris, Juniperus communis, Rosmarinus officinalis, Salvia officinalis and Coriandrum sativum

2018 ◽  
Vol 69 (9) ◽  
pp. 2338-2342
Author(s):  
Mariana Popescu ◽  
Diana Puiu ◽  
Anca Daniela Raiciu
Keyword(s):  
Pinus Sylvestris ◽  
Raw Materials ◽  
Abies Alba ◽  
Volatile Oil ◽  
Rosmarinus Officinalis ◽  
Salvia Officinalis ◽  
Coriandrum Sativum ◽  
Volatile Oils ◽  
Juniperus Communis ◽  
Chromatographic Profile

The study describes the composition of volatile oils obtained by steam distillation of water fir (Abies alba), pine (Pinus sylvestris), juniper (Juniperus communis), rosemary (Rosmarinus officinalis), sage (Salvia officinalis), and coriander (Coriandrum sativum) using the gas chromatography technique coupled with mass spectrometry (GC-MS). Chromatographic profile revealed the presence of specific components for each studied volatile oil. It noted the presence of a and b- pinene in all volatile oils studied at different concentrations. Volatile oils studied, from green sources and rich in a, b-pinene will be used as raw materials for creating products with anti-inflammatory, antiseptic, bronchodilators properties.

Genetic Diversity of Basil (Ocimum spp. - Lamiaceae) Based on RAPD Markers and Volatile Oil Constituents

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 492f-493
Author(s):  
Roberto F. Vieira ◽  
James E. Simon ◽  
Peter Goldsbrough ◽  
Antonio Figueira
Keyword(s):  
Genetic Diversity ◽  
Molecular Markers ◽  
Rapd Markers ◽  
Volatile Oil ◽  
Essential Oil Composition ◽  
Oil Composition ◽  
Traditional Medicines ◽  
The Tropics ◽  
High Degree ◽  
First Time

Essential oils extracted from basil (Ocimum spp.) by steam distillation are used to flavor foods, oral products, in fragrances, and in traditional medicines. The genus Ocimum contains around 30 species native to the tropics and subtropics, with some species naturalized and/or cultivated in temperate areas. Interand intraspecific hybridization have created significant confusion in the botanical systematics of this genus. Taxonomy of basil (O. basilicum) is also complicated by the existence of numerous varieties, cultivars, and chemotypes within the species that do not differ significantly in morphology. In this study we are using RAPD markers and volatile oil composition to characterize the genetic diversity among the most economically important Ocimum species. We hypothesize that the genetic similarity revealed by molecular markers will more accurately reflect the morphological and chemical differences in Ocimum than essential oil composition per se. Preliminary research using five Ocimum species, four undetermined species, and eight varieties of O. basilicum (a total of 19 accessions) generated 107 polymorphic fragments amplified with 19 primers. RAPDs are able to discriminate between Ocimum species, but show a high degree of similarity between O. basilicum varieties. The genetic distance between nine species and among 55 accessions within the species O. americanum, O. basilicum, O. campechianum, O. × citriodorum, O. gratissimum, O. kilimandscharium, O. minimum, O. selloi, and O. tenuiflorum will be analyzed by matrix of similarity and compared to the volatile oil profile. This research will for the first time apply molecular markers to characterize the genetic diversity of Ocimum associate with volatile oil constituent.

Synthesis and Herbicidal Activities of Novel Thiazole PPO Inhibitors

2020 ◽  
Vol 17 (2) ◽  
pp. 192-198
Author(s):  
Shu Chen ◽  
Guihua Ren ◽  
Dan Pei ◽  
Fan Zhang ◽  
Jie Liu ◽  
...  
Keyword(s):  
Petri Dish ◽  
Amaranthus Retroflexus ◽  
Inhibition Rate ◽  
Culture Dish ◽  
Protoporphyrinogen Oxidase ◽  
Nitrobenzoic Acid ◽  
Different Types ◽  
Key Enzyme ◽  
Stem Leaf ◽  
Spray Treatment

Background: Protoporphyrinogen oxidase (PPO, EC 1.3.3.4) is a key enzyme in the biosynthesis of chlorophyll and heme, also the target of different types of herbicides. Thiazole compounds shown excellent biological activity, can be designed by using active groups docking for new PPO inhibitors. Objective: The objective of this study was to synthsize a series of aryl thiazole compounds as PPO inhibitors. Methods: In this study, a series of aryl thiazole compounds derivatives 11a-l were obtained from 2- chloro-5-nitrobenzoic acid as the starting material via esterification, Iron powder reduction, diazotization, Hantzsch reaction and final acylation. All synthesized compounds have been tested for their herbicidal activities as a PPO inhibitors. Results: The Petri dish test indicated that all compounds exhibited good herbicidal activities at 200 mg/L using culture dish. And the post-emergence tests showed that at 150g.ai/ha on weed stem leaf spray treatment, some of the title compounds exhibited 80% inhibition rate against the dicotyledonou weeds Amaranthus retroflexus and Eclipta prostrate. Conclusion: Good activity was noted for some compounds that compounds 11a, 11b, 11c, 11g, 11h had 80% inhibition on stems and leaves of Amaranthus retroflexus at 150g.ai/ha.

scholarly journals Fast and Reliable Multiresidue Analysis of Aromas in Wine by Means of Gas Chromatography Coupled with Triple Quadrupole Mass Spectrometry

Analytica ◽  
2021 ◽  
Vol 2 (2) ◽  
pp. 38-49
Author(s):  
Ettore Guerriero ◽  
Massimo Iorizzo ◽  
Marina Cerasa ◽  
Ivan Notardonato ◽  
Bruno Testa ◽  
...  
Keyword(s):  
Direct Injection ◽  
Headspace Analysis ◽  
White Wine ◽  
Quadrupole Mass ◽  
Multiresidue Analysis ◽  
Liquid Liquid Extraction ◽  
Volatile Organic ◽  
Steel Tank ◽  
First Time

The paper would like to show a direct injection into GC-MS/QqQ for the determination of secondary aromas in white wine samples fermented in two different ways. The procedure has been compared with more traditional methods used in this field, i.e., headspace analysis and liquid–liquid extraction. The application of such direct injection, for the first time in the literature, allows us to analyze Volatile Organic Compounds (VOCs) in the range 0.1–100 µg mL−1, with Limits of Detection (LODs) and Limits of Quantification (LOQs) between 0.01–0.05 µg mL−1 and 0.03–0.09 µg mL−1, respectively, intraday and interday below 5.6% and 8.5%, respectively, and recoveries above 92% at two different fortification levels. The procedure has been applied to real wine samples: it evidences how the fermentation in wood (cherry) barrel yields higher VOC levels than ones in wine fermented in steel tank, causing production of different secondary aromas and different relative flavors.

scholarly journals What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception?

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1570
Author(s):  
Charles Spence
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Mass Spectrometry Data ◽  
Complex Relationship ◽  
Chemical Profile ◽  
Volatile Organic ◽  
Flavour Perception ◽  
Food And Drink ◽  
The Relationship ◽  
Unique Chemical

This narrative review examines the complex relationship that exists between the presence of specific configurations of volatile organic compounds (VOCs) in food and drink products and multisensory flavour perception. Advances in gas chromatography technology and mass spectrometry data analysis mean that it is easier than ever before to identify the unique chemical profile of a particular food or beverage item. Importantly, however, there is simply no one-to-one mapping between the presence of specific VOCs and the flavours that are perceived by the consumer. While the profile of VOCs in a particular product undoubtedly does tightly constrain the space of possible flavour experiences that a taster is likely to have, the gustatory and trigeminal components (i.e., sapid elements) in foods and beverages can also play a significant role in determining the actual flavour experience. Genetic differences add further variation to the range of multisensory flavour experiences that may be elicited by a given configuration of VOCs, while an individual’s prior tasting history has been shown to determine congruency relations (between olfaction and gustation) that, in turn, modulate the degree of oral referral, and ultimately flavour pleasantness, in the case of familiar foods and beverages.

Chemical Composition of Volatile Oil from Cinnamomum zeylanicum Buds

2002 ◽  
Vol 57 (11-12) ◽  
pp. 990-993 ◽  
Author(s):  
Guddadarangavvanahally K. Jayaprakasha ◽  
Lingamallu Jaganmohan Rao ◽  
Kunnumpurath K. Sakariah
Keyword(s):  
Chemical Composition ◽  
Volatile Oil ◽  
Cinnamomum Zeylanicum ◽  
First Time

The hydro-distilled volatile oil of the Cinnamomum zeylanicum (C. zeylanicum) buds was analyzed using GC and GC-MS for the first time. Thirty-four compounds representing ≈ 98% of the oil was characterized. It consists of terpene hydrocarbons (78%) and oxygenated terpenoids (9%). α-Bergamotene (27.38%) and α-copaene (23.05%) are found to be the major compounds. A comparison of the chemical composition of the oil was made with that of flowers and fruits.

Sign in / Sign up

Export Citation Format

Share Document