The introduction of Citrus to Italy, with reference to the identification problems of seed remains

While some consensus exists about the roles of southwestern China and northeastern India in the origin and diversification of the genus Citrus, the scarcity of its archaeological remains, as well as some methodological limits in unequivocally identifying taxa, do not facilitate reconstruction of the tempo and mode of spread of the genus towards other areas, notably the Mediterranean. Recent discoveries of archaeobotanical macro-remains (seeds and fruits) and pollen records from some important Italian sites in the Vesuvius area and Rome can be used to shed new light on this history. However, due to their morphological variability and the changes derived from the preservation processes, Citrus seeds appear difficult to recognise. In this paper, we present criteria to facilitate their precise identification, based on the observation of the morphology of modern seeds, and most of all the seed-coat patterns. The reference material consisted of “archaic” varieties of C. medica L. (citron), C. × limon (L.) Burm. f. (lemon) and seeds of C. × aurantium L. (bitter or Seville orange), C. × aurantiifolia (Christm.) Swingle (lime) and C. reticulata Blanco (tangerine, mandarin orange). Considering the fact that the general morphology of seeds, especially when mineralised, can confuse the identification of Citrus with Maloideae types, we also add criteria for the recognition of Cydonia oblonga Mill. (quince), Malus domestica Borkh. (apple), Pyrus communis L. (pear), Sorbus aria (L.) Crantz (whitebeam) and S. domestica L. (service tree). The observation of the keels and cell patterns was mostly useful to identify new material from Pompeii and Rome dating from the 3rd/2nd century b.c. and the Augustan period around the beginning of the Common (Christian) Era as C. medica L. (citron) and C. cf. × limon (L.) Burm. f. (possible lemon). The classical Greek and Latin sources helped us to understand the use and status of citrus fruits in the ancient world and, in combination with all available archaeobotanical remains compiled in this paper, have allowed us to discuss the spread of Citrus from its regions of origin to the eastern Mediterranean and then within the Mediterranean.     

Purification and Characterization of Antioxidant Peptides from Leukocyte Extract of Crocodylus siamensis

Antioxidant peptides were isolated from the leukocyte extract of the Siamese crocodile, Crocodylus siamensis. Crocodile leukocyte was extracted by a combination of methods including freeze-thawing, acetic acid extraction and homogenization. The peptides in the leukocyte extract were purified by anion exchange chromatography and reversed phase-high performance liquid chromatography. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay was used to evaluate the antioxidant activity of the elution peaks at each purification step. As a result, there were two purified peptides exhibiting strong antioxidant activity in reducing free radicals on DPPH molecules. The amino acid sequences of these peptides were determined by LC-MS/MS as TDVLGLPAK (912.5 Da) and DPNAALPAGPR (1,148.6 Da), and their IC₅₀ values were 153.4 and 95.7 μM, respectively. The results of this study therefore indicate that leukocyte extract of C. siamensis contains peptides with antioxidant activity which could be used as a novel antioxidant.     

Synthesis,antioxidant and radical scavenging activities of novel benzimidazoles

The synthesis and antioxidant evaluation of some novel benzimidazole derivatives (10–24) are described. Antioxidant properties of the compounds were investigated employing various in vitro systems viz., microsomal NADPH-dependent inhibition of lipid peroxidation (LP), interaction of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and scavenging of superoxide anion radical. Compounds 12 and 13 showed very good antioxidant capacity and were 17–18 -fold more potent than BHT (IC₅₀ 2.3 × 10^{? 4}M) with 1.3 × 10^{? 5}M and 1.2 × 10^{? 5}M IC₅₀ values, respectively, by interaction of the stable DPPH free radical.     

Oxidative stress-related lung dysfunction by chromium(VI): alleviation by Citrus aurantium L.

Chromium(VI), a very strong oxidant, causes high cytotoxicity through oxidative stress in tissue systems. Our study investigated the potential ability of ethanolic Citrus aurantium L., family Rutaceae extract, used as a nutritional supplement, to alleviate lung oxidative damage induced by Cr(VI). A high-performance liquid chromatography coupled with a mass spectrometer method was developed to separate and identify flavonoids in C. aurantium L. Six flavonoids were identified, as (1) poncirin, (2) naringin, (3) naringenin, (4) quercetin, (5) isosinensetin, and (6) tetramethyl-o-isoscutellarein. Adult Wistar rats, used in this study, were divided into six groups of six animals each: group I served as controls which received standard diet, group II received via drinking water K₂Cr₂O₇ alone (700 ppm), groups III and IV were pretreated for 10 days with ethanol extract of C. aurantium L. at doses of 100 and 300 mg/kg body weight/day, respectively, and then K₂Cr₂O₇ was administrated during 3 weeks, and groups V and VI received during 10 days only C. aurantium L. ethanol extract at doses of 100 and 300 mg/kg/day, respectively. Ethanol extract of C. aurantium L. was administered orally. Rats exposed to Cr(VI) showed in lung an increase in malondialdehyde and protein carbonyl levels and a decrease in sulflydryl content, glutathione, nonprotein thiol, and vitamins C and E levels. Decreases in enzyme activities such as in Na⁺K⁺ ATPase, catalase, glutathione peroxidase, and superoxide dismutase were noted. Pretreatment with C. aurantium L. of chromium-treated rats ameliorated all biochemical parameters. Lung histological studies confirmed the biochemical parameters and the beneficial role of C. aurantium L.     

Antioxidant properties of essential oils from lemon,grapefruit, coriander,clove, and their mixtures

Antioxidant properties of individual essential oils from lemon (Citrus limon L.), pink grapefruit (Citrus paradisi L.), coriander (Coriandrum sativum L.), and clove (Caryophyllus aromaticus L.) buds and their mixtures were studied by capillary gas-liquid chromatography. Antioxidant activity was assessed by oxidation of the aliphatic aldehyde hexanal to the carboxylic acid. The lowest and highest antioxidant activities were exhibited by grapefruit and clove bud essential oils, respectively. Mixtures containing clove bud essential oil also strongly inhibited oxidation of hexanal. Changes in the composition of essential oils and their mixtures in the course of long-term storage in the light were studied. The stability of components of lemon and coriander essential oils in mixtures increased compared to individual essential oils.     

The plastome of Citrus. Physical map,variation among Citrus cultivars and species and comparison with related genera

Summary A physical plastome map was constructed for Citrus aurantium, and the plastomes of species and cultivars of Citrus and of two Citrus relatives were analysed by Southern blot-hybridisation of labelled total tobacco cpDNA to digests of total Citrus DNA. A resemblance was found between the plastomes of cultivars of C. limon (lemon), C. sinensis (orange), C. aurantium (sour orange), C. paradisii (grapefruit) and C. grandis (pomello). The plastomes of other Citrus types such as mandarin (C. reticulata) and citron (C. medico) differed from each other as well as from the plastomes of the aforementioned group. The plastomes of Poncirus trifoliata and Microcitrus sp. are distinct from each other as well as from the Citrus types.     

Relationship Between Phenolic Content Determined by LC/MS/MS and Antioxidant Capacity and Enzyme Inhibition of Cyclotrichium niveum L.

Cyclotrichium niveum (Boiss.) Manden & Scheng belonging to the Lamiaceae family, which is an endemic species in the eastern Anatolian region of Turkey, has an important place in terms of ethno-botany. The phytochemical composition of the plant, inhibition of acetylcholinesterase (AChE) (which hydrolyzes the neurotransmitter acetylcholine), inhibition of paraoxonase for antiatherosclerotic activity (hPON 1) (which detoxifies organophosphates), and antioxidant capacity were all investigated in this study. Phytochemical content was determined by LC/MS/MS, and enzyme inhibition and antioxidant capacity studies were determined by spectrophotometer. Antioxidant capacity of C. niveum extracts (methanol, hexane, and water) was determined by applying ABTS⋅⁺, DPPH⋅, FRAP, and CUPRAC methods. Both the water and the methanol extracts of the C. niveum exhibited significant inhibition on the AChE (IC₅₀ value for methanol and water extract 0.114±0.14 mg/mL (R2:0.997) and 0.178±0.12 mg/mL (R²: 0.994), respectively). In contrast, the methanol and water extracts of the C. niveum did not exhibit the inhibition effect on hPON 1. The highest activity for ABTS⋅⁺ was 66.53 % in the water extract, and DPPH⋅ was 55.03 % in the methanol extract. In the metal-reducing power assay, the absorbance was 0.168±0.04 for FRAP water extract and 0.621±0.01 for CUPRAC methanol extract. According to LC/MS/MS analyses, hydroxybenzoic acid, salicylic acid, syringic acid, acetohydroxamic acid and luteolin determined in the plant extract. As a consequence, C. niveum which has antioxidant, anti-atherogenic and anti-neurodegenerative properties has the potential to be used as a natural medication instead of synthetic drugs used in Alzheimer's patients.     

Antiglycation,comparative antioxidant potential,phenolic content and yield variation of essential oils from 19 exotic and endemic medicinal plants

The antioxidant potential, antiglycation, and total phenolic content of essential oils (EOs) extracted from 19 medicinal plants were assessed. The variation in yield of the EOs with respect to altitude and season was also studied. The antioxidant potential of Pimenta dioica (L.) Merr., Psiadia terebinthina A.J. Scott, Laurus nobilis L., Piper betle L., and Citrus hystrix DC. showed IC₅₀ values less/equivalent to the positive controls. Weak correlations were observed between the 1,1-diphenyl-2-picryl hydrazyl (DPPH) and xanthine oxidase (XO) assays as well as between the DPPH and nitric oxide radical scavenging (NO) assay and between the XO and 2,2 azinobis (3-ethylbenzothiazoline-6 sulphonic acid (ABTS) assay. Cupressus macrocarpa Hartw., L. nobilis, Cinnamomum zeylanicum Nees, and Psidium guajava L. successfully inhibited in vitro glycated end-products (IC₅₀: 451.53 ± 3.00, 387.04 ± 1.53, 348.59 ± 3.34 and 401.48 ± 2.86 µg/mL respectively) compared to aminoguanidine (IC₅₀: 546.69 ± 3.57 µg/mL). Some of the EOs had a high content of phenolic compounds. EOs such as P. dioica, P. terebinthina, L. nobilis, P. guajava, and C. hystrix were found to be rich in eugenol and other phenolic compounds. The EOs evaluated in the present study may have applications in the nutraceutical and pharmaceutical industries.     

Variation in anthocyanin and essential oil composition and their antioxidant potentialities during flower development of Borage (Borago officinalis L.)

The aim of this study was to examine the chemical composition and antioxidant activities of the essential oils and anthocyanin of Borago officinalis flowers. At the flowering stage, the essential oil yield in Korba (0.95 ± 0.03%) was higher than that in Beja (0.29 ± 0.03%, w/w). The essential oil composition was characterized by high proportions of (E,E)-decadienal, the main compound of monoterpene aldehydes class. The reverse phase–high-performance liquid chromatography–mass spectrometry analysis indicated that flower anthocyanins were extracted and analysed for the first time and petunidin 3,5 diglucoside (58.8% in Korba and 54.93% in Beja) was the major anthocyanin followed by delphinidin 3,5 diglucoside (36.45% in Korba and 44.45% in Beja). During the development of borage flower, anthocyanin yield increased significantly (P < 0.05) from budding to full flowering stages in the two studied regions. Antioxidant activity of anthocyanin extracts and essential oil followed the same trend as anthocyanin and essential oil yields in Korba and Beja regions. In all tests, anthocyanin extracts of borage flowers showed better antioxidant activity than essential oils. A notable variability was found among the anthocyanin and essential oil concentrations and their antioxidant activities between the two studied regions, indicating a strong influence of the degree of maturity on metabolite production.     

Chemical Profile and Antioxidant Properties of Extracts and Essential Oils from Citrus × limon (L.) Burm. cv. Femminello Comune

Citrus × limon cv. Femminello Comune (Rutaceae) from Rocca Imperiale (Italy), one of the six Protected Geographical Indication (PGI) Italian lemon crops, has been recently received renewed interest. In this work, fresh and dried peels and leaves were extracted by hydrodistillation, supercritical fluid extraction (SFE), and Soxhlet apparatus. Chemical profile was assessed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). Except for leaves extracts obtained by Soxhlet apparatus, the monoterpene hydrocarbons fraction dominated. Limonene, γ‐terpinene, and β‐pinene were the main identified compounds. The antioxidant activity was investigated using different in vitro assays namely 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), ABTS, ferric reducing ability power (FRAP), and β‐carotene bleaching test. In DPPH test, the essential oil obtained by hydrodistillation of fresh peel exhibited the highest activity (IC₅₀ of 1.17 mg/ml). Leaves extracted by SFE showed a good activity in both DPPH and β‐carotene bleaching test with IC₅₀ values of 2.20 and 6.66 mg/ml, respectively. Monoterpene hydrocarbons fraction exhibited a positive Pearson's correlation coefficient with all antioxidant assays. Leaves, often considered waste material, should be considered from a different point because they represent a matrix of indisputable interest.     

Antioxidant activities of the volatile oils and methanol extracts from olive stems

This study was designed to examine the chemical composition and antioxidant activities of the volatile oils and methanol extracts of Olea europaea L. (cvs) chemlali and neb jmel stems. GC and GC–MS analyses of the volatile oils resulted in the identification of 38 and 35 compounds, representing 91.1 and 87.4 % of the volatile oils. Phenylethyl alcohol was found in the volatile oil of each cultivar, which was also the major volatile component of cv. chemlali and cv. neb jmel stems. Besides benzyl alcohol, methyl salicylate and 3-ethenylpyridine were the main volatile compounds of cv. chemlali, while nonanal, 3-ethenylpyridine and benzyl alcohol of cv. neb jmel stems were also the main constituents. Significant differences were also found in total tannin contents among two cultivars, representing 8.10 mg CEQ/g DW in cv. chemlali and 20.47 mg CEQ/g DW in cv. neb jmel. The highest contents of total phenols and o-diphenols were observed in stems extracts of cv. neb jmel (78.26, and 9.56 mg/100 g, respectively). The HPLC profiles for methanol extracts from stems of cv. chemlali and cv. neb jmel showed that oleuropein, vanillic acid and gallic acid were the predominant free phenolic compounds. Antioxidant activities of the volatile oils and the methanolic extract from stems parts were evaluated by DPPH and ABTS⁺ radical-scavenging activity assays. In all tests, methanolic extracts obtained from stems parts showed better antioxidant activity than volatile oils. Principal components analysis of the phenolics content and antioxidant activities showed discrimination between methanol extracts of the two cultivars.     

Thermostablility of phycobiliproteins and antioxidant activity from four thermotolerant cyanobacteria

Four cyanobacterial strains including Cyanosarcina sp. SK40, Phormidium sp. PD40‐1, Scytonema sp. TP40 and Leptolyngbya sp. KC45 were selected and investigated for the phycobiliprotein (PBP) content and thermostable antioxidant activity of their cell‐free extracts. The highest content of 181.63 mg/g dry weight phycobiliprotein was found in Leptolyngbya sp. KC45 with phycoerythrin (PE) as the main phycobiliprotein. Among the PBPs of four thermotolerant cyanobacteria, PE from Leptolyngbya sp. KC45 exhibited the highest thermal stability as 80% of the original level remained after being heated at 60°C for 30 min. Antioxidant activities were detected in the cell‐free extracts of all cyanobacteria and that of Leptolyngbya sp. KC45 was also found in the highest value of 7.44 ± 0.14 and 3.89 ± 0.08 mg gallic acid equivalent (GAE) g^?1 dry weights determined by 2,2‐diphenyl‐1‐picrylhydrazyl radical (DPPH) and reducing power assay, respectively. This also corresponded to the phenolic compound content. Based on DPPH and reducing power assay, antioxidant activities of all cyanobacterial extracts showed the high thermostability as approximately 80% remained after being heated at 80°C for 30 min. However, it clearly indicated that the thermostability of antioxidant activity from the hot spring cyanobacterial cell‐free extract was not contributed only by the PE, but also came from phenolic compounds and other oxidative substances.     

The antagonistic/synergistic effects of some medicinal plant essential oils,extracts and powders combined with Diatomaceous earth on red flour beetle,Tribolium castaneum Herbst (Coleoptera: Tenebrionidae)

Abstract

Red flour beetle, Tribolium castaneum Herbst (Coleoptera: Tenebrionidae) is a prominent pest of stored products particularly cereal flour. Since resistance of this pest to common chemical insecticides is well documented, we were examined the synergistic/antagonistic interaction between Satureja hortensis L., Trachyspermum ammi L., Ziziphora tenuior L., Cuminum cyminum L. and Foeniculum vulgare Miller essential oils, ethanolic extracts and powders with Diatomaceous earth (DE) against T. castaneum adults under laboratory conditions at 27 ± 1 °C, 65 ± 5% RH and continuous darkness. We assayed repellency of ethanolic extracts and essential oils of mentioned plants on the pest. Results showed that DE had high toxicity to the pest. Plant essential oils and ethanolic extracts (except ziziphora) synergized the performance of DE. Nevertheless, plant powders elicited antagonistic effects (except ziziphora that exhibited synergistic effect). The most repellent EO and extract was cumin which exhibited mean repellency value on adult insect equivalent to 92.58 and 51.47%, respectively.     

Antioxidant properties of essential oils

By the method of capillary gas-liquid chromatography, we studied the antioxidant properties and stability during the storage of hexane solutions of 14 individual essential oils from black and white pepper (Piper nigrum L.), cardamom (Elettaria cardamomum L.), nutmeg (Myristica fragrans Houtt.), mace (Myristica fragrans Houtt), juniper berry (Juniperus communis L.), fennel seed (Foeniculum vulgare Mill., var. dulce Thelling), caraway (Carvum carvi L.), dry cinnamon leaves (Cinnamomum zeylanicum Bl.), marjoram (Origanum majorana L.), laurel (Laurus nobilis L.), ginger (Zingiber officinale L.), garlic (Allium sativum L.), and clove bud (Caryophyllus aromaticus L.). We assessed the antioxidant properties by the oxidation of aliphatic aldehyde (trans-2-hexenal) into the corresponding carbonic acid. We established that essential oils of garlic, clove bud, ginger and leaves of cinnamon have the maximal efficiency of inhibiting hexenal oxidation (80!–93%), while black pepper oil has the minimal (49%). Antioxidant properties of essential oils with a high content of substituted phenols depended poorly on their concentrations in model systems. We studied the changes in the composition of essential oils during the storage of their hexane solutions for 40 days in light and compared it with the stability of essential oils stored for a year in darkness.     

Genetic stability and phytochemical profiling of the in vitro regenerated plants of <Emphasis Type="Italic">Angelica glauca</Emphasis> Edgew.: an endangered medicinal plant of Himalaya

The present study describes the first successful report on in vitro propagation through direct organogenesis for multiple shoot induction of Angelica glauca. Rhizomes were used as explant, and maximum shoot multiplication was observed on MS medium supplemented with 6-Benzylaminopurine 8.0 µM and Indole-3-acetic acid 0.1 µM. Roots were observed within 14 days in the MS medium enriched with 0.5 µM IAA and 0.1 µM Naphthalene acetic acid (NAA) with an average production of 4.2 roots per shoot. Rooted plantlets were successfully hardened under greenhouse conditions and subsequently established in field, with a recorded survival rate of 72% after 45 days. The total phenolic content showed significant difference (p?<?0.05) between in vitro raised plants (5.87 mM AAE/ g DW) and control (2.36 mM AAE/ g DW). Antioxidant activity, calculated through two in vitro assays, i.e. 1,1-diphenyl-2 picrylhydrazyl (DPPH) radical scavenging and Ferric Reducing Antioxidant Power (FRAP) assays revealed higher antioxidant activity in in vitro grown plants in comparison to control plants. Essential oil constituent’s analysis was also carried out in control and in vitro raised plants. Thirty-one compounds were identified in the oil samples through Gas chromatography (GC) and gas chromatography–mass spectrometry (GC–MS) analysis also identified 31 compounds in the essential oil, representing 98.1–98.7% of total oil compositions. The major components of the essential oils were (Z)-ligustilide (51.1–51.5%), (Z)-butylidene phthalide (31.2–31.6%), (E)-butylidene phthalide (2.6–2.9%) and (E)-ligustilide (2.1–1.8%). Genetic stability of in vitro raised plants, evaluated using 20 Inter Simple Sequence Repeats primers, proved true to typeness of in vitro raised plants.     

Antimicrobial and antioxidant activities of Mexican oregano essential oils (Lippia graveolens H. B. K.) with different composition when microencapsulated inβ‐cyclodextrin

Aims: To study how the antimicrobial and antioxidant activities of Lippia graveolens essential oils with different composition are affected after the microencapsulation process with β‐cyclodextrin (βCD). Methods and results: Three Mexican oregano essential oils (EOs) with different carvacrol/thymol/p‐cymene ratios (38 : 3 : 32, 23 : 2 : 42, 7 : 19 : 35) were used in this study. Microencapsulation was carried out by spray‐drying. Antimicrobial activities were measured as MBC (minimal bactericidal concentration) using 0·05%/0·10%/0·20% (w/v) dilutions of EOs against Escherichia coli ATCC 11229, Pseudomonas aeruginosa ATCC 9027 and Staphylococcus aureus ATCC 6538. Antioxidant activities were determined by the 2,2′‐diphenyl‐1‐picrylhydrazil (DPPH) method. EOs showed antimicrobial and antioxidant activity, but microencapsulation preserved the antimicrobial activity in all cases and increased the antioxidant activity from four‐ to eightfold. Conclusions: Although the Lippia essential oils were from the same species, their composition affects the biological activities before and after the microencapsulation process, as well as encapsulation efficiency. Our study supports the fact that microencapsulation of EOs in β‐cyclodextrin preserves the antimicrobial activity, improves the antioxidant activity and acts as a protection for EOs main compounds. Significance and Impact of the Study: Microencapsulation affects positively EOs main compounds, improves antioxidant activity and retains antimicrobial activity, enhancing the quality of the oils.     

In vitro antioxidant activity and phenolic contents in methanol extracts from medicinal plants

Antioxidant activities and phenolic contents of 26 species extracts from 20 botanical families grown in north-western Himalaya were investigated. Antioxidant activities were determined using DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging and ferric reducing antioxidant power (FRAP) assays. Total phenolic content (TPC) was determined using a Folin-Ciocalteu assay. Quantitative and qualitative analysis of phenolic compounds was also carried out by reverse phase high performance liquid chromatography (RP-HPLC) using diode array detector (DAD). Major phenolics determined using RP-HPLC in analyzed species were gallic acid, chlorogenic acid, p-hydroxy benzoic acid, caffeic acid, vanillic acid, syringic acid, p-coumaric acid and ferulic acid. Antiradical efficiency (1/EC₅₀) determined using DPPH radical scavenging assay ranged from 0.13 to 5.46. FRAP values ranged from 8.66 to 380.9 μmol Fe(II)/g dw. Similarly, the total phenolic content in the analyzed species varied from 3.01 to 69.96 mg of gallic acid equivalents (GAE)/g dry weight. Gallic acid was found in the majority of the samples, being most abundant compound in Syzygium cumini bark (92.64 mg/100 g dw). Vanillic acid was the predominant phenolic compound in Picrorhiza kurroa root stolen (161.2 mg/100 g dry weight). The medicinal plants with highest antioxidant activities were Taxus baccata and Syzygium cumini. A significant positive correlation, R ²?=?0.9461 and R ²?=?0.9112 was observed between TPC determined using Folin-Ciocalteu method and antiradical efficiency and FRAP values respectively, indicating that phenolic compounds are the major contributor of antioxidant activity of these medicinal plants.     

Diffusion in plant cuticles as affected by temperature and size of organic solutes: similarity and diversity among species

Mobilities of lipophilic organic solutes in cuticular membranes (CM) isolated from mature leaves of Citrus aurantium L., Citrus grandis L., Hedera helix L., IIex aquifolium L., Ilex paraguariensis St.-Hil., Mains domestica Borkh., Prunus armeniaca L., Primus laurocerasus L., Pyrus communis L., Pyrus pyrifolia (Burm. f.) Nakai, Stephanotis florihunda Brongn. and Strophantus gratus Baill. were measured over a temperature range of 15–78°C. In this range, solute mobilities increased up to 1000-fold, which corresponds to temperature coefficients Q₁₀ of 3 (IAA in P. armeniaca) to 14 (cholesterol in H. helix). For most species, Arrhenius graphs showed good linearity up to 40°C, and up to 78°C for some species, while for others activation energies declined with increasing temperature. However, no distinct phase transitions caused by sudden structural changes in the CM were observed. In three species we examined whether heating to 70°C changed solute mobility irreversibly by comparing Arrhenius graphs for two successive experiments with the same CM. The two graphs were very similar for P. laurocerasus, while mobilities in the second graph were somewhat reduced for C. aurantium and greatly increased (at 25 and 35°C) for H. helix. This indicates rearrangements of at least some wax constituents when heated to high temperatures. The activation energies of diffusion (E_D) ranged from 75 to 189 KJ mol^?11 depending on species and solute size. Size selectivity and variability between cuticles decreased with increasing temperature, and this is caused by differences in (E_D). An excellent correlation between the pre-exponential factor of the Arrhenius equation and E_D was observed, which is evidence that organic solutes differing greatly in molecular size (130–349 cm³ mol^?1) and cuticle/water partition coefficient (25–10⁸) use similar diffusion paths in the CM of all 12 plant species tested. Diffusion occurs in regions with identical physicochemical properties and differs only in magnitude.     

Antioxidant properties of essential oils from lemon, grapefruit, coriander, clove, and their mixtures

Antioxidant properties of individual essential oils from lemon (Citrus limon L.), pink grapefruit (Citrus paradise L.), coriander (Coriandrum sativum L.), and clove (Caryophyllus aromaticus L.) buds and their mixtures were studied by capillary gas-liquid chromatography. Antioxidant activity was assessed by oxidation of the aliphatic aldehyde hexanal to the carboxylic acid. The lowest and highest antioxidant activities were exhibited by grapefruit and clove bud essential oils, respectively. Mixtures containing clove bud essential oil also strongly inhibited oxidation of hexanal. Changes in the composition of essential oils and their mixtures in the course of long-term storage in the light were studied. The stability of components of lemon and coriander essential oils in mixtures increased compared to individual essential oils.     

An Antioxidant of Dried Chili Pepper Maintained Its Activity through Postharvest Ripening for 18 Months

The antioxidant properties of hot-water extracts from a dried chili pepper were maintained through the postharvest ripening process at 10 °C for 18 months. In order to isolate the antioxidant from the ripe pepper, we fractionated hot-water extracts by size-exclusion gel chromatography. A certain fraction showed antioxidative activity via the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity assay. Structural analysis by reversed-phase high performance liquid chromatography (HPLC), LC-MS, and nuclear magnetic resonance (NMR) revealed that the antioxidant was a known compound, p-coumaryl alcohol. This study indicates that an effective antioxidant in chili pepper sustains its antioxidative effects during the postharvest ripening process.