scholarly journals Effects of Silver Fir (Abies alba Mill.) Needle Extract Produced via Hydrodynamic Cavitation on Seed Germination

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1399
Author(s):  
Francesca Ugolini ◽  
Alfonso Crisci ◽  
Lorenzo Albanese ◽  
Gabriele Cencetti ◽  
Anita Maienza ◽  
...  

This paper describes the antigerminant capacity of water extracts of silver fir needles created by means of hydrodynamic cavitation processes. Fir needles (2 kg fresh weight) collected in the winter were blended and crushed in ice, poured in water only (120 L) and processed in a controlled hydrodynamic cavitation device based on a fixed Venturi-shaped reactor. The A. alba water extract (AWE), comprising an oil-in-water emulsion of silver fir needles’ essential oil (100% AWE), was diluted in distilled water to 75% and 50% AWE, and all aqueous solutions were tested as antigerminant against four weeds and four horticultural species and compared to control (distilled water). This study shows the effective inhibitory effect of pure AWE on germination, which mainly contains limonene (15.99 ng/mL) and α-pinene (11.87 ng/mL). Seeds showed delayed germination and inhibition but also a reduction in radicle elongation in AWE treatments as compared to control. This combined effect was particularly evident in three weeds (C. canadensis, C. album and A. retrofllexus) while horticultural species showed mainly effects on the radicle elongation as found in L. sativa, P. crispum and S. lycospermum, which showed on average 58%, 32% and 28%, respectively, shorter radicles than in the control. P. sativum was not affected by AWE, thus raising the hypothesis that seed characteristics and nutrition reserve might play a role in the resistance to terpenes inhibitory effect.

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 20 ◽  
Author(s):  
Vlasios Goulas ◽  
Eva Georgiou

The goal of this study was to explore the potential of carob extracts to act as lipid inhibitors in model food systems. First, the extraction efficacy of fourteen solvents on the phenolic and flavonoid contents as well as on the antioxidant activity was assessed. Results showed that the phenolic composition and antioxidant activity of the extracts were strongly affected by solvents. Subsequently, the antioxidant potential of the most promising extracts (water, methanol, acidic acetone, and acetone–water) against four model food systems were evaluated. The acidic acetone extract had the highest antioxidant activity (70.3 ± 5.3%) in the β-carotene-linoleic acid system, followed by the acetone–water extract (62.1 ± 4.9%). Both extracts significantly prevented the lipid oxidation in sunflower oil and cooked comminuted pork; the inhibition activity at the end of storage period was 36.7–50.5% and 17.4–24.8%, respectively. A reduction of 49.5–54.8% in the formation of dienes in the oil-in-water emulsion was also found. The inhibitory effect of methanolic and aqueous extracts was significantly lower. Qualitative and quantitative variations in extracts are responsible for this antioxidant behavior in food systems. Gallic acid, myrecetin, rutin, and catechin are the main components of the extracts while myricetin and quercetin play an essential role in the antioxidant activity, according to the biochromatograms.


2014 ◽  
Vol 53 (42) ◽  
pp. 16508-16515 ◽  
Author(s):  
Kiran A. Ramisetty ◽  
Aniruddha B. Pandit ◽  
Parag R. Gogate

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