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This work presents the volatile compounds and phenolic profile investigation of the leaves of Brassica oleracea L. growing in Tunisia, together with antioxidant and antibacterial properties. Volatile constituents were determined by HS-SPME coupled to GC/MS, and the results showed that α-pinene (31.6%) and limonene (16.9%) were the main volatiles. The phenolic profile was determined by HPLC analysis, the methanol extract revealed the presence of four hydroxycinnamic acids (chlorogenic, ferulic, p-coumaric and sinapic acids), two hydroxybenzoic acids (syringic and gallic acids), and four flavonoids (catechol, catechin hydrate, epigallocatechin and epicatechin 3-O-gallate). The methanol extract showed the best significantly antiradical activity by DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS ((2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) antioxidant assays, with EC 50 of 0.32 and 0.45 mg/mL, respectively. For antibacterial activity, the methanol extract inhibits all the tested strains. It can be concluded that kohlrabi leaves are rich in bioactive compounds and are a potential source of natural antioxidants and antibacterials.

Agricultural by-products represent one of the biggest pollutants for the environment, therefore, investigating new sources for the extraction of bioactive compounds is a topic of great interest for the entire scientific community. This work is aimed at studying the chemical composition (pigments, phenolics, volatile compounds) and biological activities (antioxidant and antimicrobial properties) of young and mature leaves of five eggplant cultivars (Solanum melongena L.) grown in Tunisia (Tizona, A1014, Nawel, A336, and Mirval). Pigment analysis showed no statistical variations between the two types of leaves, whereas higher levels of anthocyanins were recorded in young leaves of three out of five cultivars (24.7-52.8 mg 100 g -1 ). Total phenolic compounds (966.5-2072.6 mg 100 g -1 ) and o-diphenols (343.9-741.2 mg 100 g -1 ) contents varied significantly according to leaf age and cultivar. However, no statistically significant variation between young and mature leaves was found in flavonols and tannins content. As for volatile profiles, 62 constituents were characterized with non-terpene derivatives (52.0-61.6 %) and apocarotenes (19.9-35.6 %) as major chemical classes. Regarding the antioxidant activity, methanol extracts of Tizona cultivar mature leaves displayed important antiradical properties using DPPH, ABTS, and phosphomolybdenum assays (IC 50 0.1, 0.2 and 0.01 mg mL -1 , respectively). With regards to reducing power determination, the most active extract was obtained from mature A1014 leaves. Further, young Mirval leaves proved to be significantly active from a bactericidal point of view against Candida albicans and Staphylococcus aureus of 3.1 mg mL -1 and 0.2 mg mL -1 MBC, respectively. In conclusion, eggplant leaves are a noteworthy source of antioxidant and antimicrobial compounds with potential use in the pharmaceutical, the cosmetics and the food industries., (© 2020 Wiley-VHCA AG, Zurich, Switzerland.)

Scarce information about the phenolic composition of Scabiosa atropurpurea L. is available, and no carotenoid compounds have been reported thus far. In this study the phenolic and carotenoid composition of this plant was both investigated and associated bioactivities were evaluated. Aiming to obtain extracts and volatile fractions of known medicinal plants to valorize them in the pharmaceutical or food industries, two techniques of extraction and five solvents were used to determine the biologically active compounds. Gas chromatography coupled to flame ionization and mass spectrometry and liquid chromatography coupled to photodiode array and atmospheric pressure chemical ionization/electrospray ionization mass spectrometry highlighted the presence of 15 volatiles, 19 phenolic, and 24 natural pigments in Scabiosa atropurpurea L. stem samples; among them, the most abundant were 1,8-cineole, chlorogenic acid, cynaroside, and lutein. Bioactivity was assessed by a set of in vitro tests checking for antioxidant, antibacterial, antifungal, and allelopathic (against Brassica oleracea L. and Lens culinaris Medik) effects. Scabiosa atropurpurea L. stem extracts presented a considerable antioxidant, antibacterial, and allelopathic potential, with less antifungal effectiveness. These results indicate that the volatile fractions and extracts from S. atropurpurea L. stem could be considered as a good source of bioactive agents, with possible applications in food-related, agriculture, and pharmaceutical fields. Genetic investigations showed 97% of similarity with Scabiosa tschiliensis , also called Japanese Scabiosa.

The aim of this work was to perform an unprecedented in-depth study on the bioactive phytochemicals of Abelmoschus esculentus L. Moench Tunisian landrace (Marsaouia). For this purpose, its nutritional, aroma volatile, and phenolic profiles were characterized, and sundry biological activities were assessed in vitro. The approximate composition revealed that total dietary fiber as the most abundant macronutrient, mainly insoluble dietary fiber, followed by total carbohydrates and proteins. In addition, okra pods were rich in K, Ca, Mg, organic acids, tocopherols, and chlorophylls. Gas Chromatography-Electron Impact Mass Spectrometry (GC-EIMS) analysis showed that oxygenated monoterpenes, sesquiterpene hydrocarbons, and phenylpropanoids were the predominant essential volatile components in A. esculentus pods. A total of eight flavonols were detected by High-Performance Liquid Chromatography coupled to a DAD detector and mass spectrometry by electrospray ionization (HPLC-DAD-MS/ESI); with quercetin-3- O -glucoside being the majority phenolic component, followed by quercetin- O -pentosyl-hexoside and quercetin-dihexoside. This pioneering study, evidences that Tunisian okra display promising antioxidant and cytotoxic actions, in addition to relevant inhibitory effects against α-amylase and α-glucosidase enzymes, and interesting analgesic activity.

The present work describes the volatile compounds profile and phytochemical content of Ceratonia siliqua L. Fifty different components have been identified. Among them, three constituents are shared i.e., 2-methlybutanoic acid, methyl hexanoate and limonene by different common carob preparations: pulp decoction (PD), seeds decoction (SD) and Rob, a sweet syrup extracted from the pulp of the carob pod. Each extract exhibits different volatile aromatic emission profiles. The antioxidant activity of the extracts was evaluated using three methods, DPPH, ABTS and FRAP, producing a dose-dependent response. The IC 50, when determined by FRAP, gave the lowest values (0.66 ± 0.01, 0.73 ± 0.05 and 0.55 ± 0.00 mg/mL PD, SD and Rob, respectively). The nociception essay, after intraperitoneal injection of acetic acid in mice, demonstrated that Rob, pulp and seeds decoction extracts showed an efficient inhibition of writhes over time, with persistence over 30 min. The SD decoction revealed the highest efficacy in decreasing the writhing reflex (90.3 ± 1.2%; p < 0.001). Furthermore, the proapoptotic activity of SD against three human cell line, THP-1, MCF-7 and LOVO, evaluated by flow cytometry, showed a significantly stronger proapoptotic activity on colon cancer (LOVO) than on the other cell lines, a phenomenon known as phenotypic selectivity.

In this study, the essential oils (EOs) of six Algerian plants ( Artemisia campestris L., Artemisia herba-alba Asso, Juniperus phoenicea L., Juniperus oxycedru s L., Mentha pulegium L. and Lavandula officinalis Chaix) were obtained by hydrodistillation, and their compositions determined by GC-MS and GC-FID. The antioxidant activity of the EOS was evaluated via 2,2'-diphenyl-1-picrylhydrazyl (DPPH), ferric-reducing/antioxidant power (FRAP) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) assays. Moreover, their cytotoxic effect was evaluated-as well as their tyrosinase, acetyl- and butyryl-cholinesterase (AChE and BuChE) inhibitory activities. The chemical analyses detected 44, 45, 51, 53, 26 and 40 compounds in EOs of A. campestris , A. herba-alba , J. phoenicea , J. oxycedrus , M. pulegium and L. officinalis , respectively. A. campestris EO was mainly composed of β-pinene (20.7%), while A. herba-alba EO contained davanone D (49.5%) as the main component. α-Pinene (41.8%) was detected as the major constituent in both J. phoenicea (41.8%) and J. oxycedrus (37.8%) EOs. M. pulegium EO was characterized by pulegone as the most abundant (76.9%) compound, while linalool (35.8%) was detected as a major constituent in L. officinalis EO. The antioxidant power evaluation revealed IC50 values ranging from 2.61 to 91.25 mg/mL for DPPH scavenging activity, while the FRAP values ranged from 0.97-8.17 µmol Trolox equivalents (TX)/g sample. In the ABTS assay, the values ranged from 7.01 to 2.40 µmol TX/g sample. In the presence of 1 mg/mL of the samples, tyrosinase inhibition rates ranged from 11.35% to 39.65%, AChE inhibition rates ranged from 40.57% to 73.60% and BuChE inhibition rates ranged from 6.47% to 72.03%. A significant cytotoxic effect was found for A. herba-alba EO. The obtained results support some of the traditional uses of these species in food preservation and for protection against several diseases.

This work describes the study of the chemical composition and bioactivity of the essential oils (EOs) of the different organs (leaves, flowers, stems and roots) from Eruca vesicaria. According to the GC and GC/MS analysis, all the EOs were dominated by erucin (4-methylthiobutyl isothiocyanate) with a percentage ranging from 17.9 % (leaves) to 98.5 % (roots). The isolated EOs were evaluated for their antioxidant (DPPH, ABTS and β-carotene/linoleic acid), antibacterial and inhibitory property against α-amylase and α-glucosidase. Most EOs exhibited an interesting α-glucosidase and α-amylase inhibitory potential. The roots essential oil was found to be the most active with IC 50 values of 0.80±0.06 and 0.11±0.01 μg mL -1 , respectively. The essential oil of roots exhibited the highest antioxidant activity (DPPH, PI=92.76±0.01 %; ABTS, PI=78.87±0.19; and β-carotene, PI=56.1±0.01 %). The isolated oils were also tested for their antibacterial activity against two Gram-positive and three Gram-negative bacteria. Moderate results have been noted by comparison with Gentamicin used as positive control., (© 2019 Wiley-VHCA AG, Zurich, Switzerland.)

Background: Mentha spicata (M. spicata) is a member of Lamiaceae that spreads mainly in the temperate and sub-temperate zones of the world. It is considered as a rich source of essential oils, which is widely used in pharmaceutical industries and food production. The objectives of the current study were to evaluate chemical composition, antioxidant, antimicrobial and antiproliferative activities associated with the essential oil of M. spicata cultivated in Algerian Saharan Atlas., Methods: The aerial parts of M. spicata were subjected to hydrodistillation to produce the oil. Chemical identification of the oil composition was conducted by GC and GC-MS analyses. The antioxidant activity of the hydrodistilled oil was studied using DPPH, ABTS radical scavenging and ferric-reducing power assay. Antimicrobial potential was characterized against two microorganisms, signifying Gram positive, and Gram negative bacteria, and one Candida species. The microdilution method was employed to determine the minimum inhibitory concentration (MIC). The oil's antiproliferative effects against three human tumor cell lines were also investigated using the MTT assay, and the toxic doses that yielded 50% reduction of cell viability (LD 50 ) were reported., Results: Chemical analysis of the essential oil composition revealed 44 unique compounds with oxygenated monoterpenes (67.2%), followed by monoterpene hydrocarbons (20.8%), as the most abundant chemical components. Essential oil of M. spicata demonstrated moderate antioxidant activities as well as moderate to weak antimicrobial activities with best susceptibility observed for Gram positive bacteria towards the oil. In addition, anticancer activities that are associated with the oil against three human cancer cell lines were observed with LD 50 values of 324 μg/mL, 279 μg/mL, 975 μg/mL against T47D, HCT-116 and MCF-7 cell lines, respectively., Conclusion: The results suggest that M. spicata essential oil may have potential value as a bioactive oil, for nutraceutical and medical applications, with its antioxidant, antimicrobial and antiproliferative activities.

Background: α-glucosidase is a therapeutic target for diabetes mellitus (DM) and α-glucosidase inhibitors play a vital role in the treatments for the disease. Furthermore, xanthine oxidase (XO) is a key enzyme that catalyzes hypoxanthine and xanthine to uric acid which at high levels can lead to hyperuricemia which is an important cause of gout. Pancreatic lipase (PL) secreted into the duodenum plays a key role in the digestion and absorption of fats. For its importance in lipid digestion, PL represents an attractive target for obesity prevention., Methods: The flowers essential oil of Rhaponticum acaule (L) DC (R. acaule) was characterized using gas chromatography-mass spectrometry (GC-MS). The antioxidant activities of R. acaule essential oil (RaEO) were also determined using 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), reducing power, phosphomolybdenum, and DNA nicking assays. The inhibitory power of RaEO against α-glucosidase, xanthine oxidase and pancreatic lipase was evaluated. Enzyme kinetic studies using Michaelis-Menten and the derived Lineweaver-Burk (LB) plots were performed to understand the possible mechanism of inhibition exercised by the components of this essential oil., Results: The result revealed the presence of 26 compounds (97.4%). The main constituents include germacrene D (49.2%), methyl eugenol (8.3%), (E)-β-ionone (6.2%), β-caryophyllene (5.7%), (E,E)-α-farnesene (4.2%), bicyclogermacrene (4.1%) and (Z)-α-bisabolene (3.7%). The kinetic inhibition study showed that the essential oil demonstrated a strong α-glucosidase inhibiton and it was a mixed inhibitor. On the other hand, our results evidenced that this oil exhibited important xanthine oxidase inhibitory effect, behaving as a non-competitive inhibitor. The essential oil inhibited the turkey pancreatic lipase, with maximum inhibition of 80% achieved at 2 mg/mL. Furthermore, the inhibition of turkey pancreatic lipase by RaEO was an irreversible one., Conclusion: The results revealed that the RaEO is a new promising potential source of antioxidant compounds, endowed with good practical applications for human health.

The chemical composition, antioxidant, cytotoxic, anticholinesterase and anti-tyrosinase activities of the hydrodistilled essential oil of the aerial parts of Beta vulgaris subsp. maritime (L.) Arcang. from Tunisia have been evaluated. The chemical composition of the oil (yield 0.037% [w/w]), determined by GC-FID and GC/MS is reported for the first time. Twenty five components, accounting for 98.1% of the total oil have been identified. The oil was characterized by a high proportion of oxygenated sesquiterpenes (39.2%), followed by sesquiterpene hydrocarbons (30.3%) and one apocarotenoids (26.3%). The main compounds were γ-irone (26.3%), α-cadinol (12.1%), T-cadinol (10.6%), bicyclogermacrene (10.4%) and δ-cadinene (6.0%). The isolated oil was tested for its antioxidant activity using the DPPH · , ABTS +· , catalase, and paraoxonase assays and also for its cytotoxic, anticholinesterase, and anti-tyrosinase activities. The essential oil exhibited high antioxidant activity (IC 50  = 0.055 ± 0.006 mg/ml) and important result oncatalase (524.447 ± 2.58 Units/mg protein). Furthermore, it exerted a significant cytotoxic effect against A549 cell line, with IC 50  = 42.44 ± 1.40 μg/ml. The results indicate that the essential oil of B. vulgaris subsp. maritima (L.) Arcang. aerial parts may be used in future as an alternative to synthetic antioxidant agents, with potential application in the food and pharmaceutical industries., (© 2017 Wiley-VHCA AG, Zurich, Switzerland.)

Context To date, there are no reports to validate the Tunisian traditional and folklore claims of Eruca vesicaria (L) Cav. subsp. longirostris (Brassicaceae) for the treatment of disease. Objective Investigation of the chemical composition antimicrobial and antioxidant activity of essential oils from Eruca longirostris leaves, stems, roots and fruits. Materials and methods The essential oils of E. longirostris from leaves, stems, roots and fruits were obtained after 4 h of hydrodistillation. Chemical compositions were determined using a combination of GC/FID and GC/MS. The in vitro antimicrobial activity of the volatile constituents of E. longirostris was performed in sterile 96-well microplates against three Gram-positive, four Gram-negative bacteria and one strain as yeast. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration values were reported. Furthermore, the antioxidant activity was evaluated by DPPH and ABTS assays. Results The main compound for fruits, stems and roots was the erucin (96.6%, 85.3% and 83.7%, respectively), while β-elemene (35.7%), hexahydrofarnesylacetone (23.9%), (E)-β-damascone (15.4%), erucin (10.6%) and α-longipinene (9.6%) constituted the major compounds in the essential oil of the leaves. The experimental results showed that in all tests, essential oil of fruits showed the better antioxidant activity than the others. On the other hand, the oils of stems, fruits and roots showed significant antimicrobial activity with MIC values ranging from 0.125 to 0.31 mg/mL against Candida species, Gram-positive and Gram-negative bacteria, mainly Salmonella enterica. Conclusions The present results indicate that essential oils of E. longirostris can be used as a source of erucin.

The olive tree is generally grown under rain-fed conditions. However, since the yield response to irrigation is great, even with low amounts of water, there is increasing interest in irrigated agriculture. The main goal of this study was, therefore, to investigate the effect of irrigation regimes on olive (Olea europaea L., cv. Koroneiki) obtained from an intensively-managed orchard in a semi-arid area with a Mediterranean climate in Tunisia. Different irrigation treatments 50% ETc, 75% ETc and 100% ETc were applied to the olive orchard. Accordingly, the effects of three irrigation regimes on volatile compounds, fatty acid composition and biological activities of Koroneiki cultivar were studied. The total profile of the volatile constituents of all samples revealed the predominance of 3-ethenylpyridine (from 14.9-19.6%), phenylethyl alcool (from 7.8-19.2%) and benzaldehyde (from 9.0 to 13.8%). During watering level treatments studied, the major fatty acids were oleic, palmitic and linoleic. Antioxidant activity of the fresh fruit volatiles cultivated at a watering level of 100% ETc was higher than that obtained under 50 and 75% Etc. The results of antifungal activity showed that the fruits volatiles of the three irrigation treatments had varying degrees of growth inhibition against the microorganisms tested.

Blends of olive oils obtained from four cultivars (Olea europaea L. cv. Chemlali, Chetoui, Oueslati and Koroneiki) were produced by two different methods of blending: processing fruit mixtures or mixing monovarietal oils, using the same proportions of selected cultivars. The obtained blends were biochemically characterized to evaluate quality, and the two methods were compared. The results indicated that the most successful formulations are mainly F8 (60% Chemlali × 20% Oueslati × 20% Koroneiki) characterized by the highest contents of phenols and an elevated oxidative stability, and F5 (50% Chemlali × 50% Koroneiki) containing the highest MUFA level and the highest oxidative stability. The effect of the blending process on pigments and volatiles cannot be easily regulated, unlike phenols, fatty acid composition and OS, all of which positively correlated to the fruit mass ratio in the blend. Results suggest that processing fruit mixtures of different cultivars resulted in a better oil quality than that of oils obtained by the common oil blending method. This blending procedure offers a possibility to modulate the contents of antioxidants, fatty acids and volatile compounds in virgin olive oil, and therefore, its quality and sensorial characteristics.

Olive oil, rich in bioactive compounds and antioxidants, is renowned for its health benefits. The lipoxygenase pathway contributes to the formation of antioxidant metabolites in virgin olive oils. This study examined the impact of location on volatile compounds, fatty acids, and antioxidants in Chétoui monovarietal olive oil from thirteen Tunisian regions. Analysis detected 37 volatile compounds, displaying significant compositional differences across regions. The predominant volatile compound, (E)-2-hexenal, exhibited noteworthy variations, reaching peak levels in Dogga II and Thibar at 24.9% and 23.1% respectively. Fatty acid composition revealed varying percentages of linoleic acid (C18:2) and linolenic acid (C18:3). Amdoun exhibited the highest C18:2 content at 17.5%. Similarly, C18:3 ranged from 0.7% in Slouguia to 0.8% in Teboursouk. Comparative analysis of oxidative stability and antioxidant activity indicated significant differences among regions. Testour II (52 h) and Medjez El-Bab II (44 h) demonstrated higher stability. Regarding antioxidant activity, Teboursouk displayed the highest value at 96.46% and 83.13% for DPPH and ABTS assays, while Thibar scored the lowest at 93.64% and 77.52% for DPPH and ABTS assays. The correlation coefficients reveal that oxidative stability has a negative correlation with DPPH activity (-0.4106) and ABTS activity (-0.491). In contrast, there is a strong positive correlation between oxidative stability and 1-Hexanol (0.584). Furthermore, the fatty acids C18:2 (-0.599) and C18:3 (-0.273) demonstrates negative correlations with oxidative stability. They provide novel insights into the relationship between the lipoxygenase pathway and olive oil's antioxidant properties, contributing to the production of high-quality olive oils with enhanced antioxidant attributes. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Plants of the Daucus genus (Apiaceae) are used worldwide as traditional medicines or culinary ingredients. In this work, in order to explore a new chemotype, the essential oil obtained from the aerial parts of Daucus reboudii Coss., collected from the National Park of Gouraya (Bejaïa, Algeria), was analyzed by GC-MS. Twenty-eight compounds were identified, accounting for 96.6% of the total oil. (E)-anethol was the main constituent (59.4%), followed by estragol (21.2%) and dodecanal (4.4%). (E)-anethol is an uncommon constituent of Daucus genus, hence it could be considered as a marker that contributes to differentiating D. reboudii from other species. Metal chelating, ABTS•+ and DPPH• assays were performed to determine the antioxidant activity. The highest activity was revealed by the DPPH• method, where D. reboudii essential oil showed a significantly higher activity compared to the reference standard BHT at doses of 50 and 100 µg/mL. Results suggest that the essential oil from D. reboudii could have a potential use in the food industry as food preservative. Nevertheless, further studies are needed to assess its applicability, and to elucidate also the composition of non-volatile compounds of this plant. [ABSTRACT FROM AUTHOR]

The essential oil was obtained by separate hydrodistillation from the aerial parts of Carduncellus pinnatus (Desf.) DC. (Asteraceae) and was analyzed by means of gas chromatography (GC) and gas chromatography–mass spectrometry (GC-MS). Hundred and four compounds were detected, accounting for 95.29 % of the total oil, which is characterized by a high content of non-terpene derivatives (33.39%) and oxygenated sesquiterpenes (32.03%). The main constituents of the essential oil from the aerial parts were caryophyllene oxide (23.12%), (E)-2-hexenal (8.35%), (E)-β-ionone (6.01%), (E)-geranylacetone (2.96%), and nonanal (2.65%). Additionally, β-Carotene-linoleic acid test system, DPPH free radical scavenging assay and ABTS cation radical scavenging assay were tested for the study of antioxidant activity of plant methanol extract and essential oil. The MeOH extract of aerial parts exhibited a strong antioxidant activity evidenced by the ABTS cation radical scavenging assay, with IC50 values of 44.509 ± 1.149 µg/ml. In the DPPH test the IC50 values were 61.147 ± 0.924µg/ml, while in β-carotene-linoleic acid test system, the IC50 values were 153.744 ± 3.39µg/ml. Essential oil extract of aerial parts showed 81.80 ℅ inhibition against butyrylcholinesterase at 200 µg/mL. The highest antibacterial activity was evidenced for the aerial parts MeOH extracts, with inhibition zone medium diameters of 18.66±1.00 mm against Escherichiacoli ATCC25922 at 16 mg/ml and of and 18.00±1.15mm against Micrococcus luteus ATCC533 at 16 mg/ml. This is the first report about the potential for food and pharmaceutical industry due to the composition and the biological activities of Carduncellus pinnatus essential oils growing in Algeria. [ABSTRACT FROM AUTHOR]

The chemical composition of the essential oils of three organs (flowers, leaves and stems) from Rapistrum rugosum (L.) All., was studied and screened for their possible antibacterial and antioxidant properties. According to the GC and GC/ MS analysis, 28 (represent 92.5 % of the total oil composition), 23 (93.9 %), and 38 compounds (94.3 %) were identified from flowers, leaves and stems, respectively. The major compound in the leaves essential oil was found to be pentadecanal (55.3 %) followed by hexahydrofarnesylacetone (8.4 %) and tetradecanoic acid (5.7%). While hexahydrofarnesylacetone (17.2 %) followed by 1-pentadecanol (8.3 %), tetradecanoic acid (5.9 %), (E)-β-damascenone (5.7 %) were the major compounds of the flowers oil. Tetradecanoic acid (13.1 %), hexahydrofarnesylacetone (10.1 %), dodecanoic acid (10.0 %), isobornyl acetate (7.6 %), 5-methylthiopentyl isothiocyanate (6.7 %) and (E)-β-ionone (6.2 %) were the main constituents for the stem essential oil. The essential oil of flowers exhibited the higher activity in each antioxidant system (ABTS, DPPH and β-Carotene-linoleic acid methods) with an important value for DPPH assay (PI = 69.88 ± 0.02 %). Furthermore, the isolated oils were tested against five Gram-positive and Gram-negative bacteria. It was found that the essential oil of all organs exhibited interesting antibacterial activities against Gram-positive bacteria, comparable to those of Gentamicin, which was used as positive control. [ABSTRACT FROM AUTHOR]

The aim of this work is to evaluate the effectiveness of different inert gases, other than nitrogen, to develop a preservation method that can maintain the high quality of extra virgin olive oil (EVOO) increasing its shelf life. The EVOO is stored in the dark at 12 °C in glass containers for about 9 months, and Ar and CO2 are selected as alternative head‐space gases in comparison with air. While the acidity remains constant during the whole observation period, the oxidation‐sensitive parameters show significant differences over time as a function of the gas composition. After only 2 months of storage, the oil stored under air shows a marked decrease of quality, while the use of inert gases slows oxidative degradation and Ar‐treatment best preserves overall oil quality. Compared to samples stored under Ar, at the end of storage the air treatment reduces the phenolic content as well as the antioxidant capacity by 12.0% and 31.3%, respectively, and results in an increase in the peroxide value and K232 of 51.7% and 35.4%, respectively. As CO2 determines a significant negative aftertaste development in oil, it is possible to conclude that this gas cannot be profitably used to optimize EVOO storage conditions. Practical Applications: The identification of an inert gas other than nitrogen able to slow down the oxidative degradation of EVOO both from sensory and chemical points of view, can contribute to identify some possible new strategy to be applied for EVOO long‐term storage at industrial and market level. According to the preliminary results described in this short communication, it should be interesting to better explore the suitability of the total or partial replacement of nitrogen with argon in EVOO storage and packaging. In this context, as the extra‐cost related to food‐grade Ar utilization in comparison with N2 appears close to 17%, the next step of our research will be further investigating also the economic feasibility of the possible combination packaging/storage head‐space atmosphere adopted as a function of specific industrial goal. Experimental conditions adopted to evaluate the effectiveness of different inert gases, other than nitrogen, to develop a preservation method that can maintain the high quality of extra virgin olive oil (EVOO) increasing its shelf life. The EVOO is stored in the dark at 12 °C in glass containers for about 9 months, and Ar and CO2 are selected as alternative head‐space gases in comparison with air. [ABSTRACT FROM AUTHOR]

The essential oils (EOs) of different organs (flowers, vegetative parts (stems + leaves) and roots) ofAchillea creticawere investigated. Antioxidant and antimicrobial activity of the essential oils were also evaluated. They have been analyzed by a combination of GC and GC/MS. Twenty-five, twenty-nine and twenty-five compounds, accounting for 97.9%, 98.80% and 96.20% of the root, (stem + leaf), and flower oils, were identified, respectively. The EOs were rich in monoterpenes (camphor, borneol, camphene and 1,8-cineola) and camphor was identified as a major constituent. Furthermore, the antioxidant activity was evaluated by DPPH, ABTS and ferric reducing assays. The isolated oils showed significant radical-scavenging activity evidenced by IC50value for ABTS radical (in between IC50=62 µg/mL and IC50= 70 µg/mL). The antibacterial activity was tested against two Gram-positive and three Gram-negative bacteria using the broth dilution method. The flowers essential oil shows an excellent inhibitory effect onS. aureus. [ABSTRACT FROM PUBLISHER]

A renewed interest has been observed recently in globe artichoke as a promising source of polyphenols, a heterogeneous class of secondary metabolites characterized by various well-documented healthy properties. However, only few studies have characterized Tunisian cultivars. Therefore, the present study aimed at evaluating the chemical parameters [fatty acids (FAs), volatiles, and phenolic derivatives content] in the edible part, the receptacle, of two globe artichoke cultivars ('Violet d'Hyéres' and 'Blanc d'Oran'), including their antioxidant activities. The FA profiles of the receptacles showed that the most abundant acids were linoleic and palmitic ones. Forty-one volatile compounds, accounting for 97.6-96.3% of the receptacle aroma emission, were identified. Sesquiterpenes hydrocarbons represented the main chemical class; in particular β-selinene, followed by β-caryophyllene, reached the highest levels in 'Violet d'Hyéres' (48.7% and 14.5%, respectively). Total phenols and tannins (p ≤ 0.05), o-diphenols and flavonoids (p ≤ 0.01) were significantly higher in the receptacles of 'Violet d'Hyéres' cultivar (73.0, 17.2, 15.4, and 12.2 mg 100 g-1 of fresh weight, respectively). The antioxidant activity was notably phenolic derivatives content-dependent, where higher values were observed in the 'Violet d'Hyéres' cultivar. Results suggested that globe artichoke receptacles could represent a good source of health-promoting polyphenols with high antioxidant activity and this fact could encourage their consumption. Further investigations are needed to evaluate the variation of the considered compounds in other Tunisian cultivars. [ABSTRACT FROM AUTHOR]

Extra virgin olive oil is widely consumed because of its nutritional benefits and sensory properties which are very important to be preserved in the product. Therefore, chemically synthesised compounds, such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), are widely used as antioxidants in oil products. It is well known that the activity of some micro-organisms able to oxidise free fatty acids can lead to the loss of the stability of the final product. Nevertheless, several researchers have been recently motivated to evaluate the potential of micro-organisms on the production of bioactive compounds. In this paper, headspace solid micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used for the characterization and investigation of Fungal Organic Volatile Metabolites (FOVCs) emitted by 14 fungal strains isolated from olives during their pre-processing storage. A wide range of volatile compounds were detected among them, BHT was produced at levels ranging between 0.3 and 13.1%. This compound could be considered for the industry as natural antioxidant to substitute the synthetic ones used for ameliorating the stability of olive oil and other fatty food products. Practical applications: As the pre-processing storage step is inevitable for several practical reasons, inducing the outgrowth of olive microflora (mainly fungi), which critically affect the physiological state of the fruit and thus the quality of the correspondent oil, this paper try to elucidate the potential of these naturally developing strains and their metabolites (FVOCs) of producing bioactive compounds mainly the BHT which could be considered by the industry in order to substitute the synthetic one largely used to improve the stability of olive oil and other food products. Volatiles, when coupled with the power 'omics' technologies represent a new frontier in bio-prospecting. FOVCs profile of 14 fungi strains isolated from olives stored during 2, 5, and 7 days in plastic bags is determinate by HS-SPME-GC-MS. 87 FVOCs are detected representing six groups dominated by the non-terpene derivatives. Interestingly, a compound with particular interest is detected; the Butylated Hydroxytoluene (BHT) is naturally emitted by 11 strains from the 14 isolated fungi at levels ranging between 0.3 and 13.1% (for Aspergillus conicus). A result which could be considered by the industry in order to substitute the synthetic antioxidants largely used to improve the stability of olive oil and other food products. [ABSTRACT FROM AUTHOR]

The present paper reports on the impact of the microbial growth changes, occuring during fifteen days of cv. Chemlali preprocessing storage in different containers representing the common practice during olive processing (plastic bags, reticular bags, and plastic boxes), on olive oil quality. Next, the microorganisms of their microflora (Fungi) were isolated and identified and their effect on olive oil aroma and volatile biogenesis was evaluated by comparing the olive oil volatile profile versus fungal volatile organic compounds. HS-SPME technique was used for volatile component sampling. Virgin olive oil (VOO) chemical quality indices did not show major variations during storage. Olive oil contained novel volatile compounds that could enhance its flavor, but also contained some off-flavor compounds which could reduce its organoleptic characteristics and thus its quality. Results show that olive microflora can contribute to the biogenesis of olive oil volatiles and thus some genera could potentially be used to enhance olive oil aroma. Practical applications The present paper try to assess the potential contribution of fungi in the biogenesis of volatiles found in olive oil. The identification of microorganisms capable of producing volatile compounds would have a great impact; the diverse functions of Fungal volatile organic compounds (FVOCs) can be developed for use in potential biotechnological applications (biofuel, biocontrol, etc.) with greater market value. For olive oil industry applications, some fungal volatile organic compounds are useful for the control of postharvest plant disease; someothers should be explored due to their antioxidant properties. Application of some of the microflora members or even application of enzymes that these microorganisms produce and that contribute to volatile biogenesis could have much to offer in olive oil quality. [ABSTRACT FROM AUTHOR]

In the present paper, the essential oil and the volatiles emitted in vivo by leaves of A. herba alba, which grows wild in center of Tunisia, were analyzed by GC-MS and SPME, respectively. The essential oil was characterized by the predominance of oxygenated monoterpenes (93.3%) with α-thujone as the major compound (45.5%) followed by β-thujone (11.4%), trans-sabinyl acetate (10.1%) and 1,8-cineole (7.4%). The SPME analyses showed that oxygenated monoterpenes were the most representative compounds (64.9%). The major ones were α-thujone (37.9%), germacreneD(16.5%), 1,8-cineole (8.4%) followed by β-thujone (7.8%). Moreover, different activities (antioxidant, antibacterial, allelopathic and insecticidal) of the leaf essential oil were investigated. The antioxidant activity was ascertained by evaluating its inhibitory effect against DPPH and ABTS. The results showed that the essential oil had a strong activity and it was more effective against the DPPH radical (IC50 =6μg/mL) than the ABTS radical (IC50 =40μg/mL). In antibacterial screening, it inhibited the growth of all bacteria tested except Salmonella anatum and Salmonella salamae which were resistant to this oil type. Staphylococcus aureus and Vibrio cholera were found to be extremely sensitive with the lowest MIC value (0.007 mg/mL). In addition, allelopathic activity was evaluated against Lactuca sativa and Raphanus sativus. Data showed that, with essential oil, seed germination was completely inhibited for both of them, suggesting a potent allelopathic potential for the evaluated oil. Insecticidal activity was investigated against Culex pipiens larvae and a weak activity (LC50 241.1 ppm) for this A. herba alba essential oil. [ABSTRACT FROM AUTHOR]

Chemical composition, antioxidant and anti-Vibrio spp. activities of the essential oil isolated from the aerial parts of Mentha spicata L. (spearmint) are investigated in the present study. The effect of the essential oil on Vibrio spp. biofilm inhibition and eradication was tested using the XTT assay. A total of 63 chemical constituents were identified in spearmint oil using GC/MS, constituting 99.9% of the total identified compounds. The main components were carvone (40.8% ± 1.23%) and limonene (20.8% ± 1.12%). The antimicrobial activity against 30 Vibrio spp. strains (16 species) was evaluated by disc diffusion and microdilution assays. All microorganisms were strongly affected, indicating an appreciable antimicrobial potential of the oil. Moreover, the investigated oil exhibited high antioxidant potency, as assessed by four different tests in comparison with BHT. The ability of the oil, belonging to the carvone chemotype, to inhibit or reduce Vibrio spp. biofilm warrants further investigation to explore the use of natural products in antibiofilm adhesion and reinforce the possibility of its use in the pharmaceutical or food industry as a natural antibiotic and seafood preservative against Vibrio contamination. [ABSTRACT FROM AUTHOR]

This study investigates volatile compounds, fatty acid composition and antioxidant, antibacterial and antifungal activities of fruits from two olive cultivars (Chemlali and Neb Jmel). Fatty acid profiles varied significantly between cultivars (cvs) where Neb Jmel seem to have higher contents of palmitic and oleic acids (16.4% and 66.4%, respectively) and lower of linoleic acid (9.4%). The volatile profile indicated the apparent difference between cvs. In fact, the main components detected in Chemlali cv. were ( E, E)-2,4-decadienal (23.0%), ( E, Z)-2,4-decadienal (14.9%) and nonanal (6.7%), while 3-ethenylpyridine (15.5%), ( E)-2-decenal (14.4%) and ( E)-2-undecenal (7.0%) were the major components in Neb Jmel cv. Furthermore, these volatiles were subjected to screening for their possible antioxidant activities where volatiles from Neb Jmel fruits were found to be better. Results presented here may suggest that the volatiles fraction of two cultivars possess antimicrobial and antifungal activities. [ABSTRACT FROM AUTHOR]

Abstract: This paper reports a discrimination study based on the antioxidant compounds, oxidative stability, aroma and sensory profiles of virgin olive oils from the main Tunisian cultivars, Chemlali and Chétoui, grown in two different locations, north and south Tunisia, with important differences in altitude, latitude and climatic conditions. There were significant differences between the oils from both cultivars when grown in the different environments. At higher altitude, the oils showed a greater amount of oleic acid, phenols and a higher stability, whilst in the open the oils had higher saturated and linoleic acid content. Aroma profiles were also influenced by the pedoclimatic conditions; hence, oils from the South had the highest level of (E)-2-hexenal and 1-hexanol, whereas varieties from the North were higher in (E)-3-hexenyl acetate and hexyl acetate. In general, and independently of the growing area conditions, oils from Chétoui olives had higher levels of antioxidants, greater oxidative stability, higher antiradical activities and more marked intensity of bitterness. These results can be used to discriminate and to characterise the Chemlali and Chétoui olive oils from each region. [Copyright &y& Elsevier]

Flaxseed has been recently studied for the formulation of healthy functional foods that are also useful for the prevention of chronic diseases. In this context, the production of sourdough bread fortified with different percentages of flaxseed cake was performed and the interactions among the bioactive compounds derived from both sourdough and flaxseed cake were investigated. The organoleptic properties as well as nutraceutical and chemical characteristics regarding pH, ethanol, lactic and acetic acid content, fatty acids profile, the concentration of total polyphenols, antioxidant capacity, and aroma volatile organic compounds were determined to evaluate the efficacy of leavening in the different matrices in comparison with the traditional bread. The results obtained demonstrated that flaxseed cake-enriched sourdough bread can represent a potential vehicle for bioactive compounds with the possibility of obtaining high-quality products with improved nutritional profiles and desired health attributes. Furthermore, the bread obtained with the addition of 7.5% of flaxseed cake was individuated as the best formulation to produce sourdough bread fortified with flaxseed cake by the overlap between three series of information coming from physical-chemical, nutritional, and sensorial analyses. In conclusion, in the operating conditions adopted, the use of flaxseed cake could represent a viable alternative for the production of fortified bread based on sourdough technology. [ABSTRACT FROM AUTHOR]

The nutraceutical properties of extra-virgin olive oil (EVOO) can be further improved by the addition of olive leaves during olive pressing. However, while Citrus leaves are rich sources of bioactive substances, no data are available in the literature about the effect of Citrus leaf addition on the nutraceutical and sensorial profiles of olive oil. This study aimed at comparing the chemical and sensorial qualities of olive oils obtained from ripe olives pressed together with either Olea or Citrus spp. (lemon or orange) cryomacerated leaves. General composition parameters as well as major antioxidants and antioxidant activity were measured. A panel test evaluation, as well as headspace volatile characterization (headspace solid phase microextraction, HS-SPME), were also performed. All data were compared with an EVOO extracted from the same olive batch used as control. It was possible to obtain Leaf Olive Oils (LOOs) characterized by a higher (p < 0.05) content of antioxidants, compared to the control sample, and the highest oleuropein concentration was detected in the olive oil extracted in presence of olive leaf (+50% in comparison with the control). All the LOOs showed a higher smell complexity and the scent of ripe fruit was generally mitigated. Lemon and olive LOOs showed the best smell profile. [ABSTRACT FROM AUTHOR]

Pompia is a Sardinian citrus ecotype whose botanical classification is still being debated. In the present study, the composition of Pompia peel essential oil (EO) is reported for the first time, along with that of the leaf EO, as a phytochemical contribution to the classification of this ecotype. The peel EO was tested for its antioxidant ability (with both the 2,2-diphenyl-1-picarylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays). Moreover, its antimicrobial activities were tested for the first time on dermatophytes (Microsporum canis, Microsporum gypseum, and Trichophyton mentagrophytes), on potentially toxigenic fungi (Fusarium solani, Aspergillus flavus, and Aspergillus niger) as well on bacteria (Escherichia coli, Staphylococcus aureus, and Staphylococcus pseudointermedius). The dominant abundance of limonene in the peel EO seems to distinguish Pompia from the Citrus spp. to which it had previously been associated. It lacks γ-terpinene, relevant in Citrus medica EO. Its relative content of α- and β-pinene is lower than 0.5%, in contrast to Citrus limon peel EO. Pompia peel and leaf EOs did not show significant amounts of linalool and linalyl acetate, which are typically found in Citrus aurantium. Pompia peel EO antioxidant activity was weak, possibly because of its lack of γ-terpinene. Moreover, it did not exert any antimicrobial effects either towards the tested bacteria strains, or to dermatophytes and environmental fungi. [ABSTRACT FROM AUTHOR]

Background: α-glucosidase is a therapeutic target for diabetes mellitus (DM) and α-glucosidase inhibitors play a vital role in the treatments for the disease. Furthermore, xanthine oxidase (XO) is a key enzyme that catalyzes hypoxanthine and xanthine to uric acid which at high levels can lead to hyperuricemia which is an important cause of gout. Pancreatic lipase (PL) secreted into the duodenum plays a key role in the digestion and absorption of fats. For its importance in lipid digestion, PL represents an attractive target for obesity prevention. Methods: The flowers essential oil of Rhaponticum acaule (L) DC (R. acaule) was characterized using gas chromatography-mass spectrometry (GC-MS). The antioxidant activities of R. acaule essential oil (RaEO) were also determined using 2,2’-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), reducing power, phosphomolybdenum, and DNA nicking assays. The inhibitory power of RaEO against α-glucosidase, xanthine oxidase and pancreatic lipase was evaluated. Enzyme kinetic studies using Michaelis-Menten and the derived Lineweaver-Burk (LB) plots were performed to understand the possible mechanism of inhibition exercised by the components of this essential oil. Results: The result revealed the presence of 26 compounds (97.4%). The main constituents include germacrene D (49.2%), methyl eugenol (8.3%), (E)-β-ionone (6.2%), β-caryophyllene (5.7%), (E,E)-α-farnesene (4.2%), bicyclogermacrene (4.1%) and (Z)-α-bisabolene (3.7%). The kinetic inhibition study showed that the essential oil demonstrated a strong α-glucosidase inhibiton and it was a mixed inhibitor. On the other hand, our results evidenced that this oil exhibited important xanthine oxidase inhibitory effect, behaving as a non-competitive inhibitor. The essential oil inhibited the turkey pancreatic lipase, with maximum inhibition of 80% achieved at 2 mg/mL. Furthermore, the inhibition of turkey pancreatic lipase by RaEO was an irreversible one. Conclusion: The results revealed that the RaEO is a new promising potential source of antioxidant compounds, endowed with good practical applications for human health. [ABSTRACT FROM AUTHOR]

Protection of olive cultivars, Olea europaea L., from diseases and the development of more sophisticated control methods are indispensable for a renovated and competitive olive sector. In this context, the volatiles obtained by the main Tunisian oil cultivar Chemlali and both the introduced cultivars Arbequina and Koroneiki were tested for their antimicrobial activity against several dangerous pathogens by diffusion and dilution methods (in 2014). To evaluate the adaptation to biotic stress, the antioxidant potential was additionally evaluated. The volatiles extracted from leaves, stems and flowers of the tested cultivars exhibited interesting antimicrobial and antioxidant activities, reaching in many cases 100% of inhibition. To identify the bioactive compounds, GC-FID and GC-MS were performed, permitting to identify up to 97.8% of total compounds. Both non-terpene hydrocarbons and terpenes were present in important proportions among volatiles. [ABSTRACT FROM AUTHOR]

Roots and rhizomes of Asparagus stipularis Forssk were separately extracted using supercritical CO 2 extraction (SC CO2) and pressurized liquid extraction (PLE) and their Total Phenols Content and antioxidant potential was investigated. The results indicated that the roots and rhizomes are a potential source of natural antioxidants. The PLE method gave better extraction yields than SFE and its fractions present the highest antioxidant activity. Direct evaluation of antioxidant capacity using the QUENCHER procedure showed that also the solid residue of the plant material remaining after the SC CO2 and PLE may be of interest as a source of valuable phytochemicals. [Display omitted] • Roots and rhizomes of Asparagus stipularis were extracted using SFE and PLE. • The PLE method gave better extraction yields than SFE. • Phytocomposition and antioxidant potential of SFE and PLE extracts was investigated. • The roots and rhizomes are a potential source of natural antioxidants. • The PLE fractions present the highest antioxidant activity. • QUENCHER procedure showed that the solid residue of the plant material remaining after the SFE and PLE may be of interest as a source of valuable phytochemicals. [ABSTRACT FROM AUTHOR]

In this study, headspace solid-phase microextraction coupled to GC–MS was applied to identify the volatile bioactive compounds in the leaves of Feijoa sellowiana growing in Tunisia. Thirty-one components were identified, representing 99.9% of the total volatiles. The major constituents were limonene (36.2%), β-caryophyllene (27.8%), aromadendrene (12.5%), and α-copaene (6.6%). Also, the F. sellowiana leaves extract (FSLE) was phytochemically characterized. Antioxidant activity was estimated by different in vitro assays, such as ABTS cation radicals scavenging, iron-chelating capability, ability to inhibit lipid peroxidation, superoxide inhibition and DNA protection assay. The antibacterial and antifungal activities of FSLE were also investigated by the disc diffusion and microdilution methods. In vitro inhibition of diabetes key enzymes (α-glucosidase and α-amylase) was evaluated. The study of kinetics inhibition showed that the FSLE demonstrated a strong inhibition of both α-glucosidase (IC 50  = 8.0 ± 0.2 μg/mL) and α-amylase (IC 50  = 70.20 ± 0.8 μg/mL) in non-competitive manner. The acute toxicity of FSLE on Wistar rats at the doses of 200, 500 and 2000 mg/kg body weight (BW) was investigated. Our findings revealed that leaves extract at such doses as up to 2000 mg/kg did not cause any signs of toxicity or deaths in rats. Based on hematological and biochemical analyses of hepato-biliary and renal functions, we concluded that the FSLE is tolerated by rats. The analgesic effect of FSLE was assayed using the acetic acid writhing test in mice. At 100 mg/kg, the FSLE showed a higher analgesic activity (88.08 ± 0.73%) than that of acetylsalicylic acid (ASL) (62.69 ± 0.26%) used as positive control. [ABSTRACT FROM AUTHOR]

Mulberry is one of the most consumed fruit for its special taste, and its nutritional and medicinal properties. The present study aims to track for the first time the chemical changes occurring in three Tunisian Mulberry species: Morus alba L . , Morus nigra L. and Morus rubra L . fruits according to four classified maturity stages. Nutritional composition showed that mulberries content varied from species to the other and from a stage to another. Protein increases during maturation while Ash decrease with surprisingly the highest amounts in Morus rubra L. Fatty acid composition proved richness of polyunsaturated fatty acids, with a light decrease from immature stages to mature ones. Mulberries volatile components showed a heterogeneous composition such as mineral composition with a decrease during maturation of calcium, iron, magnesium and manganese amounts). Also, polyphenols and flavonoids content became lower, reducing antioxidant potential with maturation while anthocyanins content became higher. Results proved that mulberry powdered fruits, specially Morus rubra L. have high nutritional potential and suggest immature stages valorization for human beings. [ABSTRACT FROM AUTHOR]

Essential oils from Hertia cheirifolia L. were evaluated for antioxidant activities by the 1,1-diphényl-2-picrylhydrazyl (DPPH), reducing power and carotene/linoleic acid and inhibitory properties against α-glucosidase. The essential oils (EOs) have been analyzed by gas chromatography (GC) and gas chromatography–mass spectrometry (GC–MS). Chemical analyses showed that the EOs were rich in terpenes. α-Pinene was identified as major component in H. cheirifolia essential oils. Studies on kinetic behavior of the EOs showed that the oils of this species were non-competitive inhibitors and the flowers oil exhibited a strong α-glucosidase inhibitory activity with IC 50 value of 0.24 ± 0.01 mg/mL. These results show that H. cheirifolia could be a natural source of potent antioxidants and α-glucosidase inhibitors. [ABSTRACT FROM AUTHOR]

The chemical composition of essential oil hydrodistillized from Allium roseum var. grandiflorum subvar. typicum Regel. leaves was analyzed by GC and GC/MS. Nine extracts obtained from flowers, stems and leaves and bulbs and bulblets of A. roseum var. grandiflorum were tested for their total phenol, total flavonoid and total flavonol content. All these extracts and the essential oils from fresh stems, leaves and flowers were screened for their possible antioxidant and antifungal properties. The results showed that the hexadecanoic acid was detected as the major component of the leaf essential oil (75.9%). The ethyl acetate extract of stems and leaves had the highest antioxidant activity with a 50% inhibition concentration (IC50) of 0.35±0.01mg/mL of DPPH and 0.71±0.01mg/mL of ABTS +. All the extracts appeared to be able to inhibit most of the tested fungi. The essential oil of the leaves had an antifungal growth effect on Fusarium solani f. sp. cucurbitae and Botrytis cinerea (39.13 and 52.50%, respectively). This could be attributed to the presence of hexadecanoic acid, known for its strong antifungal activity. In conclusion, in addition to the health benefits of A. roseum, it can be used as an alternative pesticide in the control of plant disease and in the protection of agriculture products. [ABSTRACT FROM AUTHOR]

Abstract: This research was carried out to evaluate the effects of variety, extraction system and storage conditions such as packaging type and temperature variation on the quality of virgin olive oil. Several parameters were studied, namely, quality indices, polyphenols, tocopherols, volatile compounds and sensory properties. Thus, two olive varieties Chemlali (Tunisia) and Coratina (Italy) were selected. The olive oils were extracted by different industrial processes (super press, dual and triple phase decanter) then stored in the established conditions (ambient and refrigerator temperature) in the following packaging materials: clear and dark glass bottles and metal bottles. The oils were analyzed before and after being stored for 9months. Principal Component Analysis and Graphical Modeling were applied to fully explore the influence of the studied factors. Results revealed that among samples, oils from Coratina cultivar were the richest in γ-tocopherol while Chemlali oils contained the highest amount of Δ-tocopherol. Quality indices namely K232 and K270 values were mainly influenced by the storage date and packaging material. Meanwhile, free acidity and peroxide value were mainly influenced by the extraction system. Concerning tocopherols, α-tocopherol content was mainly influenced by the packaging material, β-tocopherol was mainly affected by the storage date, for γ-tocopherol content the main influencing factor was the cultivar whereas for Δ-tocopherol the main influencing factor was the extraction system. Regarding volatile compounds their amounts were influenced mainly by the storage date, that was influenced by the packaging material, where a considerable decrease was observed after storage which was reflected by the change of sensory characteristics of stored oils: loss of positive attributes fruitiness, bitterness and pungency and onset of defects which were mainly influenced by the storage date (fruity and bitter attributes), packaging material (pungent, rancid and fusty attributes) and extraction system (musty attribute). [Copyright &y& Elsevier]

Hippocratea africana root is used in African folk medicine for the treatment of several ailments, including pain and inflammation. To isolate anti-inflammatory and analgesic compounds from the roots of H. africana , with accompanying antioxidant potentials. Dichloromethane, ethyl acetate, and aqueous fractions of H. africana roots, and isolated compounds from the bioactive ethyl acetate fraction were evaluated for anti-inflammatory and analgesic activities using the xylene induced oedema in mice and thermal induced pain models, respectively. The antioxidant potentials of isolated compounds were tested in 2,2-diphenyl-1-picryhydrazyl radical and ferric reducing antioxidant power assays. Structures were elucidated on the basis of spectroscopic analyses, including 1D and 2D NMR experiments, ionization mass spectrometry, and comparison with literature data. Isoathyriol (1,3,7-trihydroxy-6-methoxyxanthone) and norathyriol (1,3,6,7-tetrahydroxyxanthone) were isolated from the potent anti-inflammatory and analgesic ethyl acetate fraction of H. africana roots. Isoathyriol and norathyriol demonstrated good anti-inflammatory, analgesic, and antioxidant properties compared with the standards used in each assay. This study substantiates the use of H. africana root extract in the alleviation of inflammation and pain, and reports the characterization of secondary metabolites in H. africana and for the first time the presence of xanthones in Hippocratea genus. [Display omitted] • Hippocratea africana root is traditionally used in Africa against pain and inflammation. • H. africana root extract acts as anti-inflammatory, analgesic, and antioxidant. • Xanthones from roots have anti-inflammatory, analgesic, and antioxidant effects. • Results validate the anti-inflammatory use of H. africana root in ethnomedicine. • Xanthones in H. africana and in the genus are reported for the first time. [ABSTRACT FROM AUTHOR]

Uapaca species including Uapaca staudtii Pax (Phyllanthaceae) are used in West Africa ethnomedicine to treat diverse ailments including pile, rheumatism, oedema and wound healing. However, the anti-inflammatory and analgesic potential as well as constituents of the Uapaca staudtii stem bark has not been investigated. The study was designed to evaluate the anti-inflammatory, analgesic, and antioxidant activities of extract and fractions of U. staudtii stem bark, and to isolate the bioactive constituents. The anti-inflammatory, analgesic and antioxidant activities of the ethanol extract, dichloromethane, ethyl acetate, butanol, and aqueous fractions of U. staudtii stem bark, as well as protocatechuic acid and betulinic acid isolated from the bioactive ethyl acetate fraction were evaluated in different mice models of inflammation and pain; furthermore, antioxidant assays were carried out. Chemical structures of isolated compounds were established based on spectroscopic studies and comparison with literature data. The ethanol extract and ethyl acetate fraction exhibited good anti-inflammatory, analgesic, and antioxidant capacity in all studied models, comparable with those of the standard drugs used. Protocatechuic acid also gave significant (p < 0.05) anti-inflammatory (83%and 88% inhibition for egg-albumin induced and xylene induced oedema, respectively), analgesic (56% inhibition and 22 s of pain suppression for acetic acid-induced and hot plate-induced pain, respectively), and antioxidant effects (97% inhibition and absorbance of 2.516 at 100 μg/mL for DPPH and FRAP assay, respectively) in all the models, whereas betulinic acid only exhibited significant (p < 0.05) anti-inflammatory and antioxidant activity. The result supports the medicinal uses of the U. staudtii stem bark in the management of pain and inflammatory disease. This is the first report on the biological activities and characterization of compounds in U. staudtii , and presence of protocatechuic acid in Uapaca genus. Image 1 • Protocatechuic acid characterized from Uapaca genus for the first time. • Substantial amount of betulinic acid characterized from Uapaca staudtii stem bark. • Significant anti-inflammatory and analgesic activities exhibited by Uapaca staudtii stem bark. • Uapaca staudtii stem bark and its constituents exhibited remarkable antioxidant effect.. [ABSTRACT FROM AUTHOR]