Phytochemical Profiling by UPLC-ESI-QTOF-MS of Kalaharia uncinata (Schinz) Moldenke,Widely Used in Traditional Medicine in DR Congo

Kalaharia uncinata (Schinz) Moldenke, is a tropical erect bushy shrub or subshrub of the Lamiaceae family. It is an endemic plant species of Southern Africa, widely used in the pharmacopoeia against upper respiratory tract infections. A previously conducted ethnobotanical survey revealed that it is believed to contain bioactive substances. However, no relevant phytochemical information was available. This study aimed to perform a phytochemical characterization of K. uncinata and also to discuss the potential bioactivity of the identified phytochemical constituents based on documented data. Ultra-performance liquid chromatography with electrospray ionization quadrupole time-of-flight mass spectrometry (UPLC-ESI-QTOF-MS) was used for profiling and identification of the main phytochemical constituents from leaf extracts (MeOH 90 %, DCM, AcOEt, BuOH, hexane and residue) of K.uncinata. Twenty-four constituents, representing mainly flavonoids (14), followed by phenylethanoid glycosides (7), phenolic acids (2), and an iridoid glycoside (1) were tentatively identified. Most of the identified compounds are documented to have antiviral and anti-inflammatory properties, which could possibly be the rationale behind the use of K. uncinata against upper respiratory tract infections.     

Phytochemical Characterization of Cannabis sativa L. Roots from Northeastern Brazil

This article describes the phytochemical study of Cannabis sativa roots from northeastern Brazil. The dried plant material was pulverized and subjected to exhaustive maceration with ethanol at room temperature, obtaining the crude ethanolic extract (Cs-EEBR). The volatile compounds were analyzed by gas chromatography coupled with mass spectrometry (GC/MS), which allowed to identify 22 compounds by comparing the linear retention index (LRI), the similarity index (SI) and the fragmentation pattern of the constituents with the literature. By this technique the major compounds identified were: friedelan-3-one and β-sitosterol. In addition, two fractions were obtained from Cs-EEBR by classical column chromatography and preparative thin layer chromatography. These fractions were analyzed by NMR and IR and together with the mass spectrometry data allowed to identify the compounds: epifriedelanol, friedelan-3-one, β-sitosterol and stigmasterol. The study contributed to the phytochemical knowledge of Cannabis sativa, specifically the roots, as there are few reports on the chemical constituents of this part of the plant.     

Campanula portenschlagiana Roem. et Schult.: Chemical and Antimicrobial Activities

The phytochemical profile and the antimicrobial effects of the volatile oil and the aqueous extract of Campanula portenschlagiana, a wild growing plant endemic to Croatia, were described. In the volatile oil, 53 compounds were identified by GC‐FID and GC/MS analyses. Diterpene alcohols constituted the major compound class with labda‐13(16),14‐dien‐8‐ol as the main compound. The aqueous extract was characterized by the total phenolic content. The antimicrobial potential of the volatile oil and the aqueous extract was evaluated against a diverse range of microorganisms comprising food‐spoilage and food‐borne pathogens. The volatile oil exhibited interesting and promising antimicrobial effects against the tested species, which were generally more pronounced against Gram‐negative bacteria. In addition, the inhibitory effect of this volatile oil was also evaluated against eleven extended‐spectrum β‐lactamase (ESBL)‐producing isolates. The results suggest that the C. portenschlagiana volatile oil might be used as antimicrobial agent against ESBL‐producing isolates and Gram‐negative bacteria.     

Shoyu (Soy Sauce) Flavor Components: Neutral Fraction

From the vacuum distilled volatiles of shoyu, a neutral fraction was obtained. Shoyu was also directly extracted with dichloromethane and then the extract was separated into ten (A~J) fractions. The J fraction was a neutral one. The J fraction was further separated into twelve fractions by liquid column chromatography. All fractions obtained were analyzed by gas chromatography and combined gas chromatography-mass spectrometry. Consequently, 142 components were identified, 82 of which have not been reported previously as volatile constituents of shoyu. The identified compounds were 37 hydrocarbons, 22 alcohols, 22 carbonyls, 22 esters, 12 furans, 6 sulfurous compounds, 1 pyrone, 5 phenols, 1 furanone, 1 acid, 1 lactone and 12 other compounds. From the results of quantitative analysis and organoleptic evaluation, phenylacetal-dehyde is considered to be most important in the neutral fraction.     

Effect of cobalt ions on the metabolism of some volatile and polar compounds in the marine invertebrates Mytilus galloprovincialis and Actinia equina

The compositions of the volatile and polar fractions from two coexisting Black Sea invertebrates, the mussel Mytilus galloprovincialis and the beadlet anemone Actinia equina, were established. The main metabolites in the volatile fraction from the investigated animals appeared to be methyl esters of fatty acids and fatty aldehydes. In the polar fraction from both animals low concentrations of free acids and nitrogen-containing compounds were obtained. Free carbohydrates were in much higher concentrations in M. galloprovincialis than in A. equina. Some sterols, probably as polar conjugates, were identified mainly in A. equina. Significant changes among all compounds appeared after treatment of both invertebrates with two different concentrations of cobalt ions. The variety of changes in each invertebrate could be due to their different evolutionary status. The effect of cobalt ions was often stronger at medium cobalt-ion concentrations.     

Action of Poly-l-malic Acid on Various Proteolytic Enzymes

The steam volatile neutral fraction of tobacco smoke condensates was separated into n-hexane, nitromethane and 1:4 water-methanol soluble fractions by solvent partition.

2.methyl-4-hydroxy-2-hexenoic acid lactone, dihydroactinidiolide and phthalide were isolated from the 1:4 water-methanol soluble fraction, the highly polar portion of the steam volatile neutral fraction was designated as the M fraction.

By continuing analysis of the M fraction from a previous paper, benzyl alcohol, phenyl-ethyl alcohol, pyrrole-2-aldehyde, α-pyrrylmethylketone, α-pyrrylethylketone, α-carbomethoxypyrrole, pyrrole-2-carbonitrile, methyl-pyrrole-2-carbonitrile, 3-methyl-, 3-ethyl-, 3-n-propyl-, 2,3-dimethyl-, 2-ethyl-3-methyl-2-cyclopentene-1-one and norsolanadione were identified.

Identification of the compounds was based on the spectroscopic method (IR, MS, UV and GC-MS) and gas chromatographic analysis.     

Evaluation of Phytochemical Compositions and Biological Properties of Achillea gypsicola at Different Phenological Stages

Phytochemicals, which are commonly found at different levels in many medicinal plants, are natural strong antioxidants used in traditional medicine. In this research, determination of differences of phytochemical compositions and biological properties were aimed as periodically (pre‐, full and post flowering) and daily (6 am, 1 pm and 8 pm) in Achillea gypsicola Hub.‐Mor . The volatile oils belonging to A. gypsicola were obtained by hydrodistillation and analyzed by gas chromatography‐flame ionization detection (GC‐FID) and gas chromatography‐mass spectrometry (GC/MS). The antimicrobial activities of the volatile oils were determined with disc diffusion method. The microdilution method was used to determine minimum inhibitory concentration (MIC). Total phenolic and flavonoid contents were determined by spectrophotometric methods and antioxidant capacities were evaluated by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) free radical, reducing power (RP) and metal chelating activity (MCA) assay. In addition, the phenolic acid and flavonoid compositions were evaluated by reversed phase‐high‐performance liquid chromatography (RP‐HPLC). This study presented a comprehensive report for the first time on evaluation of the phytochemical composition and the biological properties of A. gypsicola at different phenological stages. Thirty‐two compounds, containing the major component as camphor, 1,8‐cineole and borneol, were detected. Designated harvest time for the highest yield of volatile oils was found to be at full flowering stage‐1 pm. It has been observed that the volatile oil composition changes periodically and even daily. Also, in this research, menthol and menthone were found as the composition of volatile oil in Achillea species for the first time. Full flowering stage was found as the richest period in terms of phenolic acid and flavonoid compositions of A. gypsicola for the first time. The species examined in this research showed a high antioxidant and antimicrobial activity in comparison to other studies with Achillea species. The volatile oils exhibited high performances with range of inhibition zones (8.3–42.3 mm) and minimum inhibitory concentration values (2.25—144 μg/ml). Besides, a high correlation between antioxidant activity and phenolic content of A. gypsicola was found. These results suggest that A. gypsicola can be used as a safe source in the cosmetic, food and pharmaceutical industries.     

Chemical Composition and Antimicrobial Activity of the Volatile Fractions from Leaves and Flowers of the Wild Iraqi Kurdish Plant Prangos peucedanifolia Fenzl

The volatile fractions isolated from Prangos peucedanifolia Fenzl leaves and flowers were investigated for their phytochemical composition and biological properties. Flower and leaf hydrodistillation afforded 3.14 and 0.49 g of yellowish oils in 1.25 and 0.41% yields, respectively, from dry vegetable materials. According to the GC‐FID and GC/MS analyses, 36 (99.35% of the total oil composition) and 26 compounds (89.12%) were identified in the two oils, respectively. The major constituents in the flower volatile fraction were β‐pinene (35.58%), α‐pinene (22.13%), and β‐phellandrene (12.54%), while m‐cresol (50.38%) was the main constituent of the leaf volatile fraction. The antimicrobial activity was evaluated against several bacterial and fungal strains, on the basis of the minimum inhibitory concentration (MIC) by the micro‐ and macrodilution methods. The two volatile fractions showed moderate antifungal and antibacterial activities, especially against Trichophyton rubrum (MIC of 2×10³ μg/ml), Streptococcus mutans, Streptococcus pyogenes, and Staphylococcus aureus (MIC≤1.9×10³ μg/ml for all).     

Volatile and Sensory Profiles of Algerian Extra‐Virgin Olive Oil from Souidi and Zeletni Cultivars

In this study, the volatile and sensory profiles of monovarietal extra‐virgin olive oil (EVOO) from two less widespread Algerian autochthonous cultivars (Souidi and Zeletni) were obtained using headspace solid‐phase microextraction coupled to gas chromatography‐mass spectrometry and a panel test, respectively. A total of 14 and 10 volatile compounds belonging to different chemical classes were identified and quantified in the Souidi and Zeletni EVOOs, respectively. Zeletni EVOO contains 2.07 times more (E)‐2‐hexenal than Souidi EVOO. In addition, the amounts of C6 compounds from LA and LnA, as well as the total amount of the compounds of the LOX pathway were higher in Zeletni than in the Souidi EVOO. Another important finding was the predominance of sesquiterpene β‐ocimene in the composition of the volatile fraction of Souidi EVOO. The sensory profiles of the EVOOs analyzed were characterized by fruity, bitter and pungent sensory positive attributes, perceived at medium intensity in both oils studied.     

Volatile Flavor Compounds of Boiled Buckwheat Flour

Volatile flavor compounds of boiled buckwheat flour were collected using a Likens and Nickerson apparatus type and were fractionated into acidic, weak acidic, basic and neutral fractions. The neutral fraction was further fractionated by silica gel column chromatography. All fractions were analyzed by gas chromatography and gas chromatography-mass spectrometry.

Two hundred and nine compounds were thus identified. Among them, 168 were newly identified as volatile flavor compounds of buckwheat flour; special note is made of 2-(1′-ethoxyethyl)pyrazine and 2-(1′-ethoxyethyl)-5-methylpyrazine being found which are compounds previously unreported in any literature.     

Chemical Composition and In Vitro Evaluation of Antioxidant Effect of Free Volatile Compounds From Satureja montana L.

As a part of an investigation of natural antioxidants from Dalmatian aromatic plants, in this paper we report a study of the antioxidant activity related to the chemical composition of savory free volatile compounds. Twenty-one compounds were identified in the essential oil without fractionation, representing 97.4% of the total oil. The major compound was phenolic monoterpene thymol (45.2%). Other important compounds were monoterpenic hydrocarbons p-cymene (6.4%) and γ-terpinene (5.9%) and oxygen-containing compounds carvacrol methyl ether (5.8%), thymol methyl ether (5.1%), carvacrol (5.3%), geraniol (5.0%) and borneol (3.9%). The evaluation of antioxidant power was performed in vitro by the β-carotene bleaching and thiobarbituric acid (TBA) methods. As determined with both methods, the total savory essential oil as well as different fractions or pure constituents containing hydroxyl group exhibited relatively strong antioxidant effect. The hydrocarbons, when isolated as CH fraction, showed the poorest effectiveness in spite the fact that this fraction contained γ-terpinene, α-terpinene, p-cymene and terpinolene which previously were identified as potential antioxidants.     

Secondary Metabolites from Pinus mugo Turra subsp. mugo Growing in the Majella National Park (Central Apennines,Italy)

In this study, we examined the composition regarding secondary metabolites of P. mugo Turra ssp. mugo growing in the protected area of Majella National Park, which is the southernmost station of the habitat of this species. Both the nonpolar and polar fractions were considered. In particular, the essential‐oil composition showed a high variety of compounds, and 109 compounds were detected, and 101 were identified, among which abietane‐type compounds have a taxonomic relevance. Abietanes were also isolated from the polar fraction, together with an acylated flavonol and a remarkably high amount of shikimic acid.     

Volatile compounds from the symbiotic system Azolla filiculoides‐Anabaena azollae bacteria

Abstract

Azolla filiculoides is an aquatic pteridophyte that may be used as animal food, biofertilizer and phytoremediation. Its volatile composition was never studied although several phytochemical analyses were performed. The volatile composition of A. filiculoides grown outdoors in a pond at the Botanical Garden of Lisbon University (BGLU) or in culture conditions as well as the effect of different harvesting times and the storage type were evaluated. The volatiles isolated by hydrodistillation and distillation‐extraction were analysed by gas chromatography and gas chromatography‐mass spectrometry. The oil of all the A. filiculoides samples studied affords a yellowish colour and an unpleasant odour in a yield of 0.01% (v/fw). Alcohols, aldehydes, alkanes and ketones dominated the culture samples, while aldehydes, alcohols, terpenoids and alkanes represented the main volatiles of the BGLU samples. Some quantitative differences were detected in seasonal and type of storage (fresh, dry or frozen at ?20°C) studies of A. filiculoides from the BGLU. The BGLU and culture volatiles showed qualitative differences: 2‐ethyl‐1‐hexanol was only identified in the fern culture, whereas acetophenone, pentylfuran, acetylpyridine and 2‐octanone were only detected in BGLU samples. The dendrogram showed two distinct clusters (culture and BGLU samples). The possible biological origin and bioactivity of some of the volatile compounds is discussed.

Abbreviations: FID, flame ionization detector; i.d., internal diameter; v/fw, volume by fresh weight; GC, gas chromatography; GC‐MS, gas chromatography‐mass spectrometry; u, unified atomic mass unit     

Chemical Diversity and Antimicrobial Activity of Volatile Compounds from Zanthoxylum zanthoxyloides Lam. according to Compound Classes,Plant Organs and Senegalese Sample Locations

The chemical diversity of Zanthoxylum zanthoxyloides growing wild in Senegal was studied according to volatile compound classes, plant organs and sample locations. The composition of fruit essential oil was investigated using an original targeted approach based on the combination of gas chromatography (GC) and liquid chromatography (LC) both coupled with mass spectrometry (MS). The volatile composition of Z. zanthoxyloides fruits exhibited relative high amounts of hydrocarbon monoterpenes (24.3 – 55.8%) and non‐terpenic oxygenated compounds (34.5 – 63.1%). The main components were (E)‐β‐ocimene (12.1 – 39%), octyl acetate (11.6 – 21.8%) and decanol (9.7 – 15.4%). The GC and GC/MS profiling of fruit essential oils showed a chemical variability according to geographical locations of plant material. The LC/MS/MS analysis of fruit oils allowed the detection of seven coumarins in trace content. The chemical composition of fruit essential oils was compared with volatile fractions of leaves and barks (root and trunk) from the same plant station. Hexadecanoic acid, germacrene D and decanal were identified as the major constituents of leaves whereas the barks (root and trunk) were dominated by pellitorine (85.8% and 57%, respectively), an atypic linear compound with amide group. The fruit essential oil exhibited interesting antimicrobial activities against Staphylococcus aureus and Candida albicans, particularly the alcohol fraction of the oil.     

Phytochemical Analysis and in vitro Free‐Radical‐Scavenging Activities of the Essential Oils from Leaf and Fruit of Melaleuca leucadendra L.

The phytochemical profile of Melaleuca leucadendra L. leaf and fruit oils from Cuba was investigated by GC and GC/MS. Forty‐one and sixty‐four volatile compounds were identified and quantified, accounting for 99.2 and 99.5% of the leaf‐oil and fruit‐oil total composition, respectively. The main components were 1,8‐cineol (43.0%), viridiflorol (24.2%), α‐terpineol (7.0%), α‐pinene (5.3%), and limonene (4.8%) in the leaf oil, and viridiflorol (47.6%), globulol (5.8%), guaiol (5.3%), and α‐pinene (4.5%) in the fruit oil. The antioxidant capacity of these essential oils was determined by three different in vitro assays (2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical, thiobarbituric acid reactive species (TBARS), and 2,2′‐Azinobis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) radical cation), and significant activities were evidenced for all of them.     

The volatile fraction of herbal teas

The use of herbal teas, infusions or tisanes in folk medicine, medicinal phytotherapy as well as for food purposes is still very popular. In classical phytotherapy the active principles of herbal teas are often attributed to their volatile constituents. On the other hand, safety concerns could arise from volatiles as ingredients of infusions. In any case, information on the aromatic composition and volatile fraction of herbal teas is limited. There is a lack of qualitative and quantitative data on the volatile compounds in infusions as well as on the changes of volatile composition during the tea preparation process. For isolation of the volatile compounds from infusions several methods like liquid–liquid extraction, hydrodistillation or solid phase micro extraction have been used. Primarily, the composition has been determined by GC-FID or GC–MS analysis, in exceptional cases by HPLC-PDA or HPLC–MS analysis. The profile of the volatile fraction of herbal teas classified by chemical functionalities of the compounds (hydrocarbons, oxides, alcohols/ethers, aldehydes/ketones, acids/esters) differs from the profile of the corresponding genuine essential oil. Remarkable are losses of hydrocarbons in infusions. This review will cover the phytochemical research that has been carried out on the volatiles of herbal teas and will focus on results of the volatile fraction especially from rosemary (Rosmarinus officinalis), fennel (Foeniculum vulgare subsp. vulgare), lavender (Lavandula angustifolia), thyme (Thymus vulgaris) and chamomile (Matricaria recutita) infusions.     

Phytochemical Screening,Antioxidant Assay and Cytotoxic Profile for Different Extracts of Chrysopogon zizanioides Roots

The Chrysopogon zizanioides plant possesses multiple traditional uses, especially in therapeutics, but only a few articles have reported its biological activity. Hence, the present study was planned to explore the phytochemical constituents, cytotoxic potential, radical scavenging activity, and GC/MS (Gas chromatography & Mass spectrometry) analysis of the vetiver root extracts. The roots extracted with different solvents exhibited more significant phytochemical constituents in polar solvents in comparison to non-polar ones, favoring the extraction of a greater number of components in highly polar solvents. All the extracts were tested for their cytotoxicity using SRB (Sulforhodamine B) assay. They confirmed ethanolic extract as a potent extract with GI₅₀ 56±0.5 μg/ml in oral cancer (SCC-29B) along with no cytotoxicity in healthy cells (Vero cells), making it a safer therapeutic option in comparison to standard Adriamycin. This extract was also analyzed for its antioxidant potential by DPPH (1,1-Diphenyl-2-picrylhydrazyl) assay with IC₅₀ value 10.73 μg/ml, which was quite comparable to Ascorbic acid having IC₅₀ value 4.61 μg/ml. The quantitative analysis of ethanolic extract exhibited 107 compounds amongst which Khusenic acid, Ascorbic acid, Junipen, gamma-Himachalene, alpha-Guaiene were the majorly occurring compounds that can be explored further for their cytotoxic activity.     

A comprehensive review on ethnobotanical,phytochemical and pharmacological aspects of the genus Dorema

The genus Dorema (Apiaceae) comprises 12 accepted species, mainly growing in Asia and, particularly, in Iran, where D. ammoniacum and D. aucheri are the most used species in cuisine and folk medicine. The Dorema species are traditionally applied in the treatment of catarrh, asthma, chronic bronchitis, as carminative, mild diuretic and anthelmintic agents. In general, 42 non-volatile secondary metabolites were isolated from the 6 studied species, namely D. aitchisonii, D. ammoniacum, D. aucheri, D. glabrum, D. hyrcanum, and D. kopetdaghense. Among them, phenolic acid, flavonoid, acetophenone, coumarin, and sesquiterpene derivatives were identified as the predominant phytoconstituents. The leaves are characterized by the highest volatile content, and the sesquiterpenes in both hydrocarbon and oxygenated forms were reported as the most abundant compounds. Most of the studied pharmacological activities were assessed in vivo. Nevertheless, in vitro antiradical and antimicrobial potentials were the main investigated activities. Overall, the evaluation of bioactivities confirmed the ethnopharmacological use of the Dorema species, particularly their anti-inflammatory, antibacterial, and hypolipidemic properties. This study comprehensively overviewed, for the first time, the literature relating to the folk medicinal use and to the available phytochemical and pharmacological data. Considering the genus application and the rare clinical trials, the study of the efficacy and safety of the uninvestigated Dorema species might be an interesting and promising approach for further researches.

     

(Chemotaxonomic) Implications of Postharvest/Storage‐Induced Changes in Plant Volatile Profiles – the Case of Artemisia absinthium L. Essential Oil

The plant volatile profile and the essential‐oil chemical composition change during the storage of plant material. The objective of this study was to develop a mathematical model able to predict, explain, and quantify these changes. Mathematical equations, derived under the assumption that the essential oil contained within plant material could be treated as an ideal solution (Raoult's law), were applied for tracking of postharvest changes in the volatile profile of Artemisia absinthium L. (the essential oils were analyzed by GC‐FID and GC/MS). Starting from a specific chemical composition of an essential‐oil sample obtained from plant material after a short drying period (typically 5–10 d), and by using the equations derived from this model, one could easily predict evaporation‐induced changes in the volatile profile of the plant material. Based on the composition of the essential‐oil sample obtained after a given storage time t, it is possible to identify those components that were involved in chemical reactions, both as reactants and possible products. The established model even allowed the recognition of pairs of transformation, i.e., ‘daughter’ products and their ‘parent’ compounds. The obtained results highlight that the essential‐oil composition is highly dependent on the storage period of any plant material and urges caution in different types of phytochemical studies, especially chemotaxonomic ones, or practical application.     

Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) fillet

The high cost and unpredictable availability of fish meal and fish oil (FO) forced feed mill companies to look for alternative ingredients for aquafeeds. In this study, the effects of alternative dietary lipid sources [FO as control, canola oil (CO), oleine oil (OO), poultry fat (PF) and pork lard (PL)] in trout feed on flavour volatile compounds occurring in brown trout (Salmo trutta L.) fillet were evaluated after 70 days of feeding (rearing temperature 14.6°C). Total amounts of volatile compounds identified were higher for fillets of fish fed diets containing only FO as lipid sources. Total amount of alcohols and aldehydes of the fillets were linearly directly related to the percentage content of polyunsaturated fatty acids (PUFA) n‐3 of brown trout flesh. The use of alternative dietary lipid sources, modifying the fillet fatty acids composition, affect the total amount of volatile compounds and, changing the relative amount of each volatile compound, affect the flavour of the fish flesh.