Do Non-Aromatic Labiatae Produce Essential Oil? The Case Study of Prasium Majus L

Prasium majus L. (Labiatae, Lamioideae) is considered a typical non-aromatic plant. In this work we examined the glandular trichomes present on leaves and inflorescences and the essential oils of plants growing along the Tuscan coast of Italy. The micromorphological study evidenced different types of trichomes responsible for the essential oil production. The essential oil compositions of leaves and flowers were analyzed by GC/MS and are here reported

Can the fatty acids profile of Tuber aestivum - T. uncinatum species complex have chemotaxonomic value?

Fatty acid (FA) profiles are considered as chemotaxonomic markers to define groups of various taxonomic ranks in bacteria, yeasts, and fungi. Tuber aestivum is one of the most common European truffles that has environmental and economic values. While genetic studies suggest that T. aestivum Vittad. and T. uncinatum Chatin are synonymous, there is still debate over whether this is a species complex. In this work, we evaluate the differences in the total and individual FAs content of T. aestivum and T. uncinatum morphotypes, and T. melanosporum n-hexane extracts. The higher amounts of total linoleic acid and total oleic acid are found in T. uncinatum and characterize it from the T. aestivum. The composition of FA profiles of T. uncinatum-T. aestivum were distinguished by the presence of free palmitoleic acid (a chemotaxonomic marker) in T. uncinatum and absent in T. aestivum. Cluster analysis indicated that there were two groups for the FA profiles of the Tuber spp. hexanic extract: T. aestivum extract and T. uncinatum and T. melanosporum extracts. Our results indicate that T. aestivum and T. uncinatum have to be considered as two different taxa within the T. aestivum species complex

Chemical Composition of Thymus Serrulatus Hochst. Ex Benth. Essential Oils from Ethiopia: A Statistical Approach:

From the essential oil (EO) obtained from the aerial parts of T. serrulatus collected in Ethiopia, fifty-three compounds were identified by GC/MS, accounting for more than 99% of the total volatile fraction. Thymol and carvacrol were the main compounds, ranging from 10.0 ± 0.9 to 43.8 ± 3.8% and 4.5 ± 0.4 to 39.1 ± 3.8%, respectively, of the total. o-Cymene, γ-terpinene, and linalool were the most representative compounds in all the EOs

Chemical Composition and Antimicrobial Activities of Essential Oil of Stachys Glutinosa L. from Sardinia

The oil composition of Stachys glutinosa L. from two different areas of Sardinia was analyzed by GC/MS. The oil from Gallura plants was characterized by the four main constituents: terpinen-4-ol (12.7%), α-terpinyl acetate (10.6%), trans-cadina-1(6),4-diene (8.5%), and α-terpineol (8.4%) whilst α-cedrene (19.2%), α-terpineol (18.5%), terpinen-4-ol (12.6%), and α-terpinyl acetate (8.6%) were the main compounds in the oil from Ulassai plants. The oils showed good bacteriostatic activities against Vibrio cholerae (MIC 0.6%), all the Candida tested (1.25%) and Rodotorula rubra (2.5%). There were also bactericidal activities against Candida glabrata (1.25 %) and Rodotorula rubra (2.5%)

Phytochemical Analysis and Antiradical Properties of Sarcodon imbricatus (L.:Fr) Karsten:

The chemical composition of Sarcodon imbricatus (L.:Fr) Karsten (Hydnaceae) was evaluated to assess it as source of nutrients and nutraceuticals. The analyzed mushroom contains ergosterol and ergosterol peroxide. S. imbricatus methanolic extract showed a moderate antiradical activity (measured by DPPH radical scavenging activity). The combination of bioactive compounds and rich nutritional composition (high contents in protein, low content in fat, and its content of unsaturated fatty acids) makes the mushroom a good food

Rosmarinus officinalis L.: chemical modifications of the essential oil and evaluation of antioxidant and antimicrobial activity.

Rosmarinus officinalis essential oil was separated into its hydrocarbon and oxygenated fractions. The major compounds in the hydrocarbon fraction were α-pinene (44.2%), camphene (24.5%), and limonene (11.7%), while in the oxygenated fraction they were 1,8-cineole (37.6%), camphor (16.5%), and bornyl acetate (21.4%). The hydrocarbon fraction was submitted to a hydroformylation process and the antioxidant activity of the product was screened by the DPPH and β-carotene/linoleic acid tests. The hydroformylated fraction maintained the antioxidant activity of the whole oil. The MIC (minimal inhibitory concentration) and the MBC (minimal bactericidal concentration) of the essential oil, hydrocarbon, oxygenated and hydroformylated fractions were also tested on several microorganisms. Aeromonas sobria and Candida strains were the most susceptible micro-organisms. The hydroformylated fraction exhibited a MBC against Candida strains resistant to the other fractions

Volatile Organic Compounds of the Glandular Trichomes of Ocimum basilicum and Artifacts during the Distillation of the Leaves

Focusing on volatile organic compounds (VOC) of Ocimum basilicum, this study aims to determine the chemical composition of VOC in secretory trichomes and compare it with that of essential oil obtained by hydrodistillation of leaves. The technique of extracting the content of glandular trichomes refers to the microneedle shuttle analysis. Hydrodistillation of fresh leaves was done with a Clevenger distiller (EO). The chemical compositions were determined by GC/FID and GC/MS. The head of the capitate trichomes does not contain volatile compounds. Fifty volatile compounds were detected in the EO, and twenty-four volatile compounds were detected in the VOC; the main components were eugenol (from 15.47 ± 1.05% to 41.89 ± 2.83%) and linalool (from 32.05 ± 2.57% to 28.99 ± 2.32%), respectively. During the distillation of the basil leaves 26 artifacts are formed. The composition of the essential oil of O. basilicum therefore depends not only on the plant but also on the method used to obtain it

Presenza di iodio in prodotti commerciali a base di alghe.

none2noneB. Tirillini; A. RicciTirillini, Bruno; Ricci, Antoni