scholarly journals Chemical profile of the volatile compounds obtained by hydro-distillation from Marrubium cuneatum Banks & Sol.

Author(s):  
Mehmet Sina İÇEN ◽  
Betül DEMİRCİ ◽  
Fatih DEMİRCİ ◽  
İlhan GÜRBÜZ
Plants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 495
Author(s):  
Shixing Zhou ◽  
Toshmatov Zokir ◽  
Yu Mei ◽  
Lijing Lei ◽  
Kai Shi ◽  
...  

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.


2019 ◽  
Vol 11 (4) ◽  
pp. 271
Author(s):  
Felipe Girotto Campos ◽  
Maria Aparecida Ribeiro Vieira ◽  
Alessandra A. Dos Santos ◽  
Letícia Galhardo Jorge ◽  
Marcia Ortiz Mayo Marques ◽  
...  

Hybridization promotes the transfer of genetic material from parental species to the hybrid, which can be closely related to one of its parental species or present new features that provide them higher competitivity concerning other chemical phenotype comparing to its parents. On the other hand, grafting technique, in which occurs the combination between two species, also may lead to changes in the volatile profile of terpenes at the grafted plant. The objective of this research was to characterize the chemical profile of volatile compounds in leaves of atemoya hybrid (Annona × Atemoya) (Mobb.), its male and female parents (Annona squamosa Mill. and Annona cherimola L.), as well as its common rootstock (Annona emarginata (Schltdl.) H. Rainer var. “Terra-fria”). Leaf samples from atemoya, its parents and the rootstock were collected in São Bento do Sapucaí and Santa Fé do Sul, São Paulo state, Brazil. Volatile substances were obtained by microextraction solid phase (SPME). Chemical profile of volatile compounds was determined and identified by gas chromatography coupled to mass spectrometry. Atemoya hybrid presented substances also found in both parents and rootstock, with a variation on the relative percentage of compounds. Such variation allowed to form three clusters, where I was comprised by the hybrid, II comprised by A. cherimola, and the latter, III, grouping the rootstock and the male parent. We concluded that hybridization and grafting influence production of terpenes in atemoya hybrid (Annona × Atemoya).


HortScience ◽  
1991 ◽  
Vol 26 (1) ◽  
pp. 69-70 ◽  
Author(s):  
Denys J. Charles ◽  
James E. Simon

The curry plant [Helichrysum italicum (Roth) G. Don in Loudon ssp. italicum or H. angustifolium (Lam.) DC (Asteraceae)], a popular ornamental herb with a curry-like aroma, was chemically evaluated to identify the essential oil constituents responsible for its aroma. Leaves and flowers from greenhouse-grown plants were harvested at full bloom. Essential oils were extracted from the dried leaves via hydrodistillation and the chemical constituents analyzed by gas chromatography (GC) and GC/mass spectrometry. The essential oil content was 0.67% (v/w). Sixteen compounds were identified in the oil and included: neryl acetate (51.4%), pinene (17.2%), eudesmol (6.9%), geranyl propionate (3.8%),β-eudesmol (1.8%), limonene (1.7%), and camphene (1.6%). While the aroma of the curry plant is similar to that of a mild curry powder, the volatile chemical profile of the curry plant does not resemble that reported for commercial curry mixtures.


Planta Medica ◽  
2015 ◽  
Vol 81 (11) ◽  
Author(s):  
MI Aguilar ◽  
JF Rivero-Cruz ◽  
G Duarte-Lisci ◽  
C Alvarado-López

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
JAA do Nascimento Júnior ◽  
BS dos Santos ◽  
LCA de Araújo ◽  
AVA Lima ◽  
TD da Silva ◽  
...  

Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.


2020 ◽  
Vol 26 (3) ◽  
pp. 13-26
Author(s):  
Su Young Kang ◽  
So Jin Lee ◽  
Yong Hee Kwon ◽  
Doo-Gyung Moon ◽  
Joon-Kwan Moon ◽  
...  

2011 ◽  
Vol 10 (8) ◽  
pp. 1081-1085 ◽  
Author(s):  
Elisabeta Chirila ◽  
Simona Dobrinas ◽  
Elena Paunescu ◽  
Gabriela Stanciu ◽  
Camelia Draghici

Author(s):  
Mary Ann Nailos ◽  
Dan Stein ◽  
Lawrence T. Nielsen ◽  
Anna Iwasinska

Abstract The detection and identification of substances that give rise to aromas and off-odors is often a difficult task. Perception of odors is very subjective and odor detection thresholds vary from person to person. The identification of trace levels of compounds responsible for perceived odors is difficult using conventional analytical tools. This paper will focus on a novel method for sampling and analyzing aromatic volatile compounds using an analytical system specifically designed for odor analysis.


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