PHARMACOGNOSTICAL STUDIES OF LEAVES OF ACACIA ETBAICA SUBSPECIES UNCINATA

bjective: The objective of the study is to analyze the microscopic, macroscopic, and physicochemical standards of the leaves of the Acacia etbaica subspecies uncinata. Methods: Pharamacognostic studies (macroscopic, microscopic, and powder microscopy) were carried out. Physicochemical standards (ash values, extractives values, and moisture content by loss on drying) were determined. Fluorescence analysis of powdered drug was also performed. Results: The macroscopic study showed that the leaves were bipinnate with 3–11 pairs of pinnae, each containing 7–25 pairs of leaflets. The leaflet was linear with parallel margins and a rounded at the apex, color was dark green, odor was characteristic and the taste was astringent. The characteristic microscopy of leaves showed the presence of polygonal and rectangular epidermal cells in the center of the lamina and rectangular at the edges, paracytic stomata, non-glandular trichomes, and reticulate venations. The microscopic study of petiole, rachis, and rachilla revealed the presence of elongate, swollen conical-shaped, flagelliform, and wavy trichomes. The powder microscopy also revealed paracytic stomata, trichomes with pedestals, and annular vessels. Physiochemical analysis of dried leaf powder showed total ash, acid insoluble ash, water-soluble ash, water extractive value, ethanol extractive value, and moisture content as 6.11%, 2.50%, 4.57%, 32.50%, 14.10%, and 7.26% w/w respectively. The fluorescence analysis of leaf powder was established. Conclusion: Various pharmacognostic, physicochemical, and fluorescence parameters observed in this study will help in the identification and standardization of the leaves of A. etbaica subspecies uncinata.

Characterization of the effect of cis-3-hexen-1-ol on green tea aroma

cis-3-Hexen-1-ol has been regarded as the main source of green aroma (or green odor) in green tea. However, no clear findings on the composition of green aroma components in tea and the effect of cis-3-hexen-1-ol on other aroma components have been reported. In this study, the main green aroma components in green tea were characterized, especially the role of cis-3-hexen-1-ol in green aroma was analyzed and how it affected other aroma components in green tea was studied. Based on the GC–MS detection, odor activity value evaluation, and monomer sniffing, 12 green components were identified. Through the chemometric analysis, cis-3-hexen-1-ol was proven as the most influential component of green aroma. Moreover, through the electronic nose analysis of different concentrations of cis-3-hexen-1-ol with 25 other aroma components in green tea, we showed that the effect of cis-3-hexen-1-ol plays a profound effect on the overall aroma based on the experiments of reconstitution solution and natural tea samples. GC–MS and CG-FID confirmed that the concentration range of the differential threshold of green odor and green aroma of cis-3-hexen-1-ol was 0.04–0.52 mg kg−1.

From Extra Virgin Olive Oil to Refined Products: Intensity and Balance Shifts of the Volatile Compounds versus Odor

To explore relationships between the volatile organic compounds (VOCs) of different grades of olive oils (OOs) (extra virgin olive oil (EVOO), refined olive oil (ROO), and pomace olive oil (POO)) and odor quality, VOCs were measured in the headspace of the oils by proton transfer reaction quadrupole ion guide time-of-flight mass spectrometry. The concentrations of most VOCs differed significantly between the grades (EVOO > ROO > POO), whereas the abundance of m/z 47.012 (formic acid), m/z 49.016 (fragments), m/z 49.027 (fragments), and m/z 115.111 (heptanal/heptanone) increased in that order. Although the refined oils had considerably lower VOC abundance, the extent of the decline varied with the VOCs. This results in differences in VOCs proportions. The high VOC abundance in the EVOO headspace in comparison to ROO and POO results in a richer and more complex odor. The identified C5–C6 compounds are expected to contribute mainly to the green odor notes, while the identified C1–C4 and C7–C15 are mainly responsible for odor defects of OOs. Current results reveal that processing strongly affects both the quantitative and relative abundance of the VOCs and, therefore, the odor quality of the various grades of OOs.

Volatile Composition of Six Horsetails: Prospects and Perspectives

Six horsetails were investigated for volatile organic compounds (VOC) by GC-MS using organic solvent extraction. Seventy-five VOC biosynthesized from the shikimic, lipidic and terpenic pathways including isoprenoid derivatives were detected from these putative natural resources. E. palustre var. americana contained mainly lipidic derivatives, i.e., 1-octen-3-ol (mushroom-like odor), ( E)-2-hexenoic acid (fruity odor) and ( E)-2-hexenal (green odor). Many isoprenoid flavour precursors, i.e., 3-oxo-α-ionol (spicy odor) and ( E, E)-pseudoionone (balsamic odor), as well as odorous benzenic derivatives, i.e, phenylethanal (hyacinth, lilac note) and 2-phenylethanol (rose odor) contributed to the odor of E. arvense. The volatile pattern of E. telmateia is dominated by high amounts of isoprenoids and benzenic derivatives. The complex volatile profiles of E. hyemale and E. ramosissimum are based on ferulic acid isomers, along with either ( E)-2-heptenal (green vegetable-like odor) or 4-vinylguaiacol (spicy clove smoky odor) for E. hyemale and E ramosissimum, respectively. The broad spectrum of E. scirpioides shows the lowest VOC content with high amount of isoprenoids (46.9%), mainly ionone derivatives. Equisetum resources are of great interest as bioactive litter and new potential functional feed ingredients.

Volatiles of French Ferns and “fougère” Scent in Perfumery

Six French ferns were investigated for volatile organic compounds (VOC) by GC-MS using organic solvent extraction. Seventy-seven VOC biosynthesized from the shikimic, lipidic and terpenic pathways, including isoprenoid derivatives, were identified from these putative natural resources. Asplenium trichomanes subsp. trichomanes contained mainly polyketides with an oily or waxy odor. ( E)-2-Hexenal and ( Z)-3-hexenol, responsible for the “green odor”, were found in high contents in Polystichum setiferum, Dryopteris dilatata and Phegopteris connectilis. In the last, 7.4% of coumarin with a cut hay scent was highlighted from the volatile fraction. ( E)-3-Hexenoic acid and ( E)-2-hexenoic acid, both with herbal and fruity notes, were identified in Gymnocarpium dryopteris and Pteridium aquilinum. 1-Octen-3-ol, well-known for its mushroom-like odor, was abundant in all analyzed French ferns. While the “fougère” fragrance is claimed by the perfumers to be a fantasy scent, coumarin, ( E)-2-hexenal, ( Z)-3-hexenol and 1-octen-3-ol are the main odorous components of the perfumes belonging to the fougère accord family. This suggests that the fougère scent from the perfumers’ imagination is a natural fragrance.