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Introduction: The Increase in cancer deaths has raised concerns among scientists to research on prospective anticancer agents. Lannea egregia was selected for this research because it has been identified to have ethnobotanical claims in relation to the cure of cancer in South-West Nigeria. Aims: To analyze the chemical constituents and determine the anticancer properties of the essential oils obtained from Lannea egregia Engl. & K. Krause Leaf, twig and stem-bark. Study Design: This study was designed to assay the chemical constituents of Lannea egregia and based on the ethnobotanical claims, the anticancer activities of this plant was studied. Place and Duration of Study: Department of Chemistry, Dipartmento di Farmacia, Via Bonanno 6, Universita di Pisa and University of Ibadan and Department of Virology, University of Ibadan, Ibadan, Nigeria. July 2018- April 2021. Methodology: Essential oils (EOs) from leaf, twig and stem-bark of Lannea egregia were extracted by hydro-distillation. Chemical compositions were characterized using Gas Chromatography–Mass Spectrometry (GC–MS). Cytotoxicity screenings of EOs were determined on human rhabdomyosarcoma (RD) and breast adenocarcinoma (MCF-7), using MTT [3-(4,5 dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide] cell viability assay. Results: Leaf, twig and stem-bark EOs gave good yields of 0.12%, 0.43% and 0.33%, respectively. Fifty-five, thirty-three and thirty-eight compounds were identified in leaf, twig and stem-bark EOs, accounting for 99.1%, 97.8% and 95.8% of them. Most abundant compound in leaf, stem-bark and twig EOs was β-caryophellene (28.2, 23.4 and 13.2%, respectively). Leaf EO displayed strong cytotoxicity against RD and MCF-7, with 50% cytotoxicity (CC50) of 1.69 and 15.81µg/ml, respectively. Twig EO exhibited good selectivity with selectivity index of 24.8 and 10.8 for RD and MCF-7, respectively. Conclusion: Results showed that EOs have good anticancer properties.

Albizia lebbeck and Albizia zygia are used in Nigeria, South Africa and other countries for the treatment of flu, fever, pain, epilepsy, and inflammation.Application of plant essence for treating ailments is common among local communities. This research was designed to characterize the volatile compounds and evaluate the toxicity, anti-inflammatory and anti-nociceptive properties of this plant species.The volatile oils were analysed comprehensively utilizing gas chromatography-flame ionization detector (GC-FID) and gas chromatography coupled with mass spectrometry (GC/MS) using the HP-5 column. The toxicity was evaluated using the toxicity assay. The anti-nociceptive and anti-inflammatory assays were analysed by a hot plate, Formalin, and carrageenan-induced edema assays, respectively.The essential oils were obtained in a yield of 0.1% (v/w) calculated on a dry weight basis for both oils. The main compounds of A. lebbeck were 2-pentylfuran (16.4%), (E)-geranyl acetone (15.46%), (E)-α-ionone (15.45%) and 3-Octanone (11.61%), while the oil of A. zygia is mainly hexahydrofarnesyl acetone (33.14%), (E)-methyl isoeugenol (11.7%) and 2-methyl tetradecane (6.64%). The volatile oils are non-toxic to about 5000 mg/kg dose. Albizia zygia significantly (P 0.001) suppressed the nociceptive afferent fibres in a non-dose dependent manner in comparison to A. lebbeck in the hot plate model. Both oils inhibited nociceptive mediators at both phases of the formalin-induced assay, with a maximum inhibition (100%) at the inflammatory stage. The volatile oils inhibited the Carrageenan-induced inflammation at all phases ranging from P 0.05 to P 0.001. The probable pro-inflammatory inhibitory mechanism might be the suppression of some pain biomarkers such as histamine, serotonin, bradykinin, and the Interleukins (ILs) induced by the edema. Volatile constituents such as ionones, eugenol derivatives and other compounds cause the anti-nociceptive and anti-inflammatory activities reported.This is the first report of the volatile oils and bioassays of Albizia zygia, while the study also confirms previous studies of A. lebbeck. Generally, the findings further prove the use of the plants as pain ameliorating agents.

With the aim to expand the olive oil market to a larger number of consumers who are not familiar with the sensory characteristics of virgin olive oil, the use of novel products known as “flavored olive oils”, obtained by adding different kind of spices and aromatic herbs, is spreading in many countries. In order to test consumer acceptability of this type of product, in a country (Tunisia) in which virgin olive oil is regularly consumed, flavored olive oils were prepared by adding aromatic extracts of thyme, oregano, a mix of herbs (used as pizza seasoning), rosemary, and basil to a monovarietal Chemlali virgin olive oil and a consumer test on 206 subjects was performed. Selected quality parameters (free acidity, peroxide number, oxidative stability, specific absorption at K232 nm and K270 nm) were also measured and no significant variations were detected. Slight differences were found concerning the content of minor compounds (chlorophylls, carotenoids and total phenols). On the other hand, notable differences were seen in the profiles of volatile compounds, which appeared to be responsible for the observed variability in consumer acceptance. Although the unflavored oil was more appreciated than the flavored ones, among the latter, thyme flavored olive oil was the most appreciated.

The experiment was carried out on olive trees cv. Chemlali, during two successive years (2013/2014). Two irrigation treatments (IT: Trees irrigated with wastewater; TRC: Trees grown under rainfed condition) were combined with two tillage practices (TTS: Trees grown in tilled soil; TNTS: Trees grown in non-tilled soil).The results of the study showed that wastewater irrigation combined with soil tillage improved the pomological characteristics of olive fruits. The tree yield increase was substantial for IT and TTS. However, most of the identified phenolic compounds, especially oleuropein, mainly accumulated in olive fruits of the TC block (TNTS + TRC), suggesting a marked improvement in the nutritional value of these fruits. Moreover, fruits of TNTS had high contents of sugar compounds, required for the synthesis of the fruit storage material. The study also showed that the agronomic practices affected the amounts of some aromatic compounds responsible for the distinctive flavour notes of olive oil.Agronomic practices may affect considerably the commercial and nutritional values and the sensorial quality of the commodities. © 2017 Society of Chemical Industry.

The analysis of the effect of cultivar and olive leaves addition before the extraction on the different analytical values revealed significant differences (p < 0.05) in some parameters, mainly in peroxide value, phenols and tocopherol contents, and oxidative stability. Aroma profiles were also influenced by the different varieties and the addition of different amounts (0% and 3%) of olive leaves. Twenty-three compounds were characterized, representing 86.1-99.2% of the total volatiles. Chetoui cultivar has the highest amount of (E)-2-hexenal, followed by Chemlali cultivar, whereas (E)-2-hexen-1-ol was the major constituent of Zalmati and crossbreeding Chemlali by Zalmati cultivars. Sensory analysis showed that Chemlali and Chetoui Zarzis possessed a high fruity, bitter, and pungent taste, whereas the Zalmati and crossbreeding Chemlali by Zalmati had a 'green' taste among its attributes. Indeed, the taste panel found an improvement of the oil quality when an amount of olive leaves (3%) added to the olives fruits.

Summary While there has been considerable work examining the effect of malaxation time on different characteristics of olive oils, there have been few that deal with all the major aspects. Here, the influence of malaxation time was evaluated using major local Tunisian (cv. Chemlali and Chetoui) cultivars. Standard characteristics were measured as well as detailed analyses of volatile compounds were conducted. Headspace solid-phase microextraction (HS-SPME) was applied to the analysis of volatile compounds of virgin olive oils from Chemlali and Chetoui varieties with differing malaxation time. Twenty-seven compounds were characterised by GC-FID and GC–MS. Compounds belonging mainly to alcohols, esters, aldehydes, ketones and hydrocarbons chemical classes characterized the volatile profile. Significant differences in the proportion of volatiles from oils of different malaxation time were detected. The results suggest that besides genetic factors, malaxation time influences volatile formation. The main variables that were affected by malaxation time were the total amount of phenols and composition of the volatile compounds. At malaxation time of 30 min, Chemlali and Chetoui olive oils presented the highest total phenol content (244.19 and 877.63 mg kg−1, respectively), while the lowest content was observed at 60 min from regardless of cultivars. In turn, this influenced the oxidative stability and peroxide value. It was also clear that the cultivars behaved differently and this prevented general conclusions being made for all of the quality characteristics.

Summary Olives (Olea europaea cv. Chemlali and Chetoui) used for oil production were stored, in plastic containers, at 5 °C for four different periods (0–3 weeks) before oil extraction. After storage, the oils were extracted from the fruits, and the acidity, peroxide value, coefficients of specific extinction at 232 and 270 nm, stability, pigments, total phenols, fatty acids, and volatile compounds were determined. The results showed that storage of fruits produced losses in the olive oil quality. During storage, a marked decrease in total phenols content was observed. The cultivar richer in phenols (862.16 mg kg−1 in Chetoui) had a lower loss (25%). On the contrary, in Chemlali olive oil, the starting value of 728.52 mg kg−1 decreased to 469.25 mg kg−1, with a loss of 35%. Chetoui and Chemlali olive oils presented the highest oxidative stability before storage (58.76 and 47.05 h, respectively), while the lowest values were recorded using olives stored for 3 weeks (54.46 and 43.43 h, respectively). The changes in the volatile bouquet were determined using headspace solid phase microextraction (HS-SPME). Thirty compounds were characterised by GC–FID and GC–MS. Compounds belonging mainly to alcohols, esters, aldehydes, ketones and hydrocarbons chemical classes characterised the volatile profiles.

Summary Chemlali olive oil has been blended with oils obtained from Oueslati and Chetoui varieties to improve the quality of the former one. Parameters such as acidity, acids compositions, phenol content, oxidative stability and volatile compounds were characterised for various blends Chemlali × Oueslati and Chemlali × Chetoui. The accumulation of volatiles originating from the lipoxygenase pathway in the monovarietal oils was different and closely dependent on the genetic store of each variety. The concentrations appeared to proportionally vary according to the relative proportion of each monovarietal oil in the mixtures. The blending process improved fatty acids by increasing the oleic acid content and decreasing the palmitic and linoleic acids levels of Chemlali oil. At 40% blending, oleic acid increased from 54% to 62%, while palmitic acid decreased from 18.59% to 16% when Oueslati and Chetoui olive oil was used.

Headspace solid-phase microextraction (HS-SPME) was applied to the analysis of volatile compounds of virgin olive oils from Oueslati variety cultivated in different geographical areas. Thus, olives at the same stage of maturation were harvested from seven regions in the Centre and the South of the country for oil extraction and analysis. Twenty-seven compounds were characterised by GC-FID and GC–MS. Compounds belonging mainly to alcohols, esters, aldehydes, ketones and hydrocarbons chemical classes characterised the volatile profiles. Significant differences in the proportion of volatiles from oils of different geographical origins were detected. The results suggest that, besides genetic factors, environmental conditions influence volatile formation.

The composition of the essential oil (EO) obtained from dry leaves of Chiliadenus bocconei Brullo (Asteraceae subfam. Inulae), a Maltese endemic aromatic plant, collected in two different seasons, was evaluated in this work. The main EO components identified in the summer foliage were camphor (25.6%), borneol (27.1%) and τ-cadinol (13.9%). In the winter foliage τ-cadinol was the most represented compound (59.5%), followed by camphor (13.1). A comparison is also made between the EO composition of the two samples of C. bocconei and the EO obtained from different aerial parts of C. lopadusanus, an endemic plant of Lampedusa Island, another Mediterranean Island.

The composition of the essential oils from two populations of Mentha aquatica ssp. aquatica collected in two different habitats in Migliarino-San Rossore-Massaci-uccoli Regional Park (Italy) has been determined by GC and GC/MS. The oils were found to be rich in menthofuran (38.4–55.9%) and 1,8-cineole (11.9–16.3%).

Methanol and aqueous extracts of Artemisia verlotorum and Santolina etrusca were screened in vitro against Saprolegnia ferax and for all extracts the MIC were determined. Screening was performed also on two fractions of the aqueous extracts.

In this work, in order to explore a new Algerian medicinal plant used in traditional medicine, the essential oil of the leaves of Cachrys sicula L. (Apiaceae) collected from Algeria, obtained by hydrodistillation, was analyzed by GC/MS. Thirty-two compounds were identified accounting for 98.6% of the total oil, which is characterized by a high content of monoterpene hydrocarbons (74.8%). The main constituents of the essential oil were β-pinene (17.9%), sabinene (17.8%), myrcene (12%), and α-pinene (11.4%). In vitro antioxidant activity of the essential oil was assayed by three methods, namely ABTS•+, metal chelating, and DPPH• assays. The antioxidant activity of the oil was higher in the ABTS•+ method. Anticholinesterase activity was screened by the Ellman method against acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) which are the chief enzymes of Alzheimer’s disease. The results showed mild acetylcholinesterase and good butyrylcholinesterase inhibitory effects.

The influence of the extraction system (continuous vs. discontinuous) and the degree of freshness of olives on the chemical composition and the quality of Chemlali and Chétoui virgin olive oil has been studied. Analytical data mainly concerning the volatile and sensory profiles revealed statistically significant differences in relation to the extraction system. All quality indices and sensory characteristics showed statistically significant differences associated with the degree of freshness of fruits. These results further confirm the general consensus that volatile compounds can be very useful as biomarkers of the quality of virgin olive oil and show correlations with the sensory characteristics. Our research proves that aroma compounds and sensory profiles are interesting biomarkers of olive oil quality. It is noteworthy to claim, that the fusty/muddy attribute and the high percentage of decanal characterize virgin olive oil that is produced from stored fruits. © 2015 Institute of Food Science and Technology.