Do Distinct Biomes Influence the Cuticular Chemical Profile in Orchid Bees?

2017 ◽  
Vol 46 (2) ◽  
pp. 335-342 ◽  
Author(s):  
A. B. Santos ◽  
F. S. Nascimento
Keyword(s):  
Chemical Profile ◽  
Orchid Bees

scholarly journals Chemical Profile and Antioxidant Activity of the Oil from Peony Seeds (Paeonia suffruticosa Andr.)

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Xin Yang ◽  
Di Zhang ◽  
Li-min Song ◽  
Qian Xu ◽  
Hong Li ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Virgin Olive Oil ◽  
Antioxidant Properties ◽  
Extra Virgin Olive Oil ◽  
Chemical Profile ◽  
Paeonia Suffruticosa ◽  
Oxidative Damages ◽  
Development And Utilization ◽  
Key Indicators

Peony seed oil (PSO) is a novel vegetable oil developed from the seeds of Paeonia suffruticosa Andr. The present study aimed to make an overall investigation on the chemical profile and antioxidant activities of PSO for reasonable development and utilization of this new resource food. Chemical analysis revealed that PSO was characterized by an uncommon high portion of α-linolenic acid (>38%), fairly low ratio of n-6 to n-3 polyunsaturated fatty acids (0.69), and much higher content of γ-tocopherol than various conventional seed oils. In vitro assay indicated that PSO is a more potent scavenger of free radicals than extra virgin olive oil. Moderate intake of PSO exhibited obvious protection against various oxidative damages such as tetrachloromethane-induced acute liver injury in mice and diet-induced hyperlipidemia in rats. The changes in the key indicators of oxidative injury and fatty acid composition in the liver caused by PSO administration were measured, and the results demonstrated that antioxidant properties of PSO are closely related to their characteristic chemical composition. Consequently, the present study provided new evidence for the health implications of PSO, which deserves further development for medical and nutritional use against oxidative damages that are associated with various diseases.

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.

Genetic diversity and population structure of orchid bees from the Brazilian savanna

2021 ◽  
pp. 1-11
Author(s):  
Wilson Frantine-Silva ◽  
Solange Cristina Augusto ◽  
Thiago Henrique Azevedo Tosta ◽  
Andressa Simas Pacheco ◽  
Thais Kotelok-Diniz ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Population Structure ◽  
Brazilian Savanna ◽  
Orchid Bees

A Comprehensive Review on Chemical Profile and Pharmacological Activities of Ocimum basilicum

2021 ◽  
pp. 1-29
Author(s):  
Kuldeep Dhama ◽  
Khan Sharun ◽  
Mudasir B. Gugjoo ◽  
Ruchi Tiwari ◽  
Mahmoud Alagawany ◽  
...  
Keyword(s):  
Ocimum Basilicum ◽  
Chemical Profile ◽  
Pharmacological Activities ◽  
Comprehensive Review

Chemical profile, antioxidant and anti-inflammatory properties of Miconia albicans (Sw.) Triana (Melastomataceae) fruits extract

2021 ◽  
pp. 113979
Author(s):  
José G. de S. Corrêa ◽  
Mirelli Bianchin ◽  
Ana Paula Lopes ◽  
Evandro Silva ◽  
Franciele Q. Ames ◽  
...  
Keyword(s):  
Chemical Profile ◽  
Anti Inflammatory

Essential Oil of Deverra tortuosa Aerial Parts: Detailed Chemical Profile, Allelopathic, Antimicrobial, and Antioxidant Activities

2021 ◽  
Vol 18 (4) ◽  
Author(s):  
Eman M. Fayed ◽  
Ahmed M. Abd‐EIGawad ◽  
Abdelsamed I. Elshamy ◽  
El‐Sayed F. El‐Halawany ◽  
Yasser A. EI‐Amier
Keyword(s):  
Essential Oil ◽  
Antioxidant Activities ◽  
Chemical Profile ◽  
Aerial Parts ◽  
Detailed Chemical

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.

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