Analysis and chemotaxonomic significance of pyrrolizidine alkaloids from two Boraginaceae species growing in Algeria

In the current study the pyrrolizidine alkaloid profiles of the species Echium sabulicola ssp. decipiens (Pomel) Klotz and Solenanthus lanatus DC were studied in various extracts. In addition, a chemotaxonomic study within the genus and the family was carried out. The analysis was carried out by using gas chromatography coupled to mass spectrometry and by comparing the Kovats Indices and molecular and fragment ions with literature data. Twenty-three alkaloids were tentatively identified. The results showed the presence of already reported compounds as well as previously unreported ones leading both to a confirmation of the botanical classification of the two studied species and to a brand new path in the chemotaxonomy of Boraginaceae family. The presence of some pyrrolizidine alkaloids sets limits for the usage of these plants for medicinal purposes. The identified compounds confirm the botanical classification of the studied species as members of the Boraginaceae family and their presence advices against their use in the ethnopharmacological field.

Evaluation of Gas Chromatography Stationary Phases Based on Morpholinium Ionic Liquids by McReynolds Constants and Activity Coefficients at Infinite Dilution

In this work, four ionic liquids (ILs) based on the N-alkyl-N-methylmorpholinium cation ([Mor1,R], in which R = 2, 4, 8, or 10) and bis(trifluoromethanesulfonyl)imide anion were synthesized. Using GLC, a number of parameters describing the sorption properties of the investigated ILs were determined. The values of Kovats indices, McReynolds constants, and activity coefficients at infinite dilution were the basis for the evaluation of intermolecular interactions. The effect of the chain length of the alkyl substituent in the cation, which was used to modify their polarity, has been discussed. Comparison of the characteristics of the investigated IL-based stationary phases with commercially available ones allowed for the statement that the investigated ILs were more polar. The tested ILs had a relatively high polarity. Increasing the length of the alkyl chain in the morpholinium ring reduced polarity. ILs based on the morpholinium cation were tunable in a wide range of their polarity.

Development of Models To Relate Microbiological and Headspace Volatile Parameters in Stored Atlantic Salmon to Acceptance and Willingness To Prepare the Product by Senior Consumers

Microbial spoilage of salmon occurs during extended refrigerated storage and is often accompanied by unpleasant aromas. When spoilage is detected, it is assumed that consumers will reject the product for consumption. Because sensory panels of trained individuals or consumers are expensive and labor intensive, identification of microbiological or chemical indicators to characterize the extent to which fish has spoiled is needed when experimental process and storage treatments are being evaluated. A consumer panel of 53 senior citizens (60 to 85 years of age) evaluated in duplicate raw salmon subjected to 10 storage conditions, and the fish quality was targeted to range from fresh to very spoiled. This population group was chosen because they would be expected to have a greater prevalence of olfactory impairments and higher odor thresholds than the general population; in turn, a shorter safety margin or time period between product rejection due to spoilage and the generation of Clostridium botulinum toxins would be likely. Low hedonic scores for aroma and overall acceptance (2 or 3 of 9), corresponding to “dislike very much” to “dislike moderately,” did not equate with unwillingness to prepare the sample for consumption by up to seven panelists (13%) when the product was presumed to have already been purchased. Despite these outliers, significant models (P = 0.0000) were developed for the willingness of consumers to prepare the sample for consumption and the sample's aerobic and anaerobic microbiological populations and two volatile peaks with Kovats indices of 640 and 753. However, these models revealed that the levels of microbiological and chemical markers must be very high before some consumers would reject the sample; hence, spoilage detection by smell would likely not be an adequate safeguard against consuming salmon in which C. botulinum toxin had been generated.

Chemical Composition and Antibacterial Activity of Essential Oil of Marrubium vulgare from Eastern Algeria

The essential oil from flowering Marrubium (Marrubium vulgare L.) an aromatic member of the Lamiaceae family, from Algeria, obtained by hydrodistillation, was analysed by GC/FID and GC/MS. The constituents were identified by their mass spectra and Kovats’ indices. Fivety (50) components in the oil of M. vulgare were identified. The results demonstrated that the major components of the essential oil were: 4,8,12,16-Tetramethyl heptadecan-4-olid (16.97%), Germacrene D-4-ol (9.61%), α- pinéne (9.37%), Phytol (4.87%), Dehydro-sabina ketone (4.12%), Piperitone (3.27%), δ-Cadinene (3.13%), 1-Octen-3-ol (2.35%) and Benzaldehyde (2.31%). Essential oil of M vulgare was evaluated for its antibacterial activities against Gram-positive and Gram negative pathogenic bacteria: Bacillus subtilis, Micrococcus luteus, Escherichia coli and Klebsiella pneumoniae.

Chemical Composition of the Essential Oil of Croton gossypiifolius from Venezuela

The essential oil from leaves of Croton gossypiifolius Vahl. (Euphorbiaceae) was obtained by hydrodistillation, and analyzed by GC/FID and GC/MS. The constituents were identified by their mass spectra and Kovats’ indices. Fifty-one compounds accounting for 92% of the oil were detected, and 47 of them were identified. The oil was dominated by oxygenated sesquiterpenes with the major presence of α-cedrene oxide (18.6%), spathulenol (16.3%), valencene (5.8%), geranyl-pentanoate (5.3%), α-cadinol (4.0%), germacrene D (3.5%) and longifolene (3.3%).

Development of a Flavor Profile of `Gala' Apples Using OSME Sensory Technique

`Gala' is an early season apple variety that has a distinctive aroma and flavor. Studies were conducted to identify volatile compounds that contribute to `Gala' aroma. `Gala' apples were harvested at optimum maturity in a commercial orchard. Volatile compounds were trapped on activated charcoal using dynamic headspace sampling and eluted with carbon disulfide. Odor profiles of the samples were determined using OSME, a method developed at Oregon State Univ. that combines gas chromatography and olfactometry with a time-intensity scale. Three trained panelists described odor characteristics of compounds eluted through a sniff port of a gas chromatograph. Compounds were identified by matching Kovats indices with those of standards and also by mass spectrometry. Butyl acetate, 2-methyl butyl acetate, and pentyl acetate were characteristic of `Gala' apple. Methyl-2-methyl butyrate, ethyl-2-methyl butyrate, pentyl acetate, and butyl-2-methyl butyrate carried apple-like descriptors.