Essential‐Oil and Fatty‐Acid Composition,and Antioxidant Activity of Extracts of Ficaria kochii

The essential‐oil and fatty‐acid composition of the aerial parts of Ficaria kochii (Ledeb .) Iranshahr & Rech .f. native to Iran, and the antioxidant activity of various extracts of this plant were examined. The study by GC‐FID and GC/MS analysis of the essential oil resulted in the identification of 61 compounds, representing 86.01% of the total oil composition. Phytol (10.49%), farnesol (7.72%), methyl linoleate (5.57%), and α‐farnesene (4.96%) were the main components. The fatty‐acid composition of the aerial parts of F. kochii was also analyzed by GC/MS. The major components were palmitic acid (25.9%), linolenic acid (25.3%), and linoleic acid (17.5%). Polyunsaturated fatty acids (PUFAs) were found in higher amounts than saturated fatty acids. The possible antioxidant activity of various extracts (prepared by using solvents with different polarity) of the F. kochii aerial parts was evaluated by screening for their 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical‐scavenging activity, Fe^III‐reducing power, total antioxidant activity, and inhibitory activity in the linoleic acid‐peroxidation system. H₂O proved to be the most efficient solvent for the extraction of antioxidants, as the H₂O extract contained the highest amount of phenolic compounds (2.78±0.23 GAE/g dry matter) and also exhibited the strongest antioxidant capacity in all the assays used. The results of the present investigation demonstrated that the aerial parts of F. kochii can be used as natural and safe nutrition supplement in place of synthetic ones.     

Fatty Acid Composition of Baobab Seed and Its Relationship with the Genus Adansonia Taxonomy

Baobab seed oil contains specific fatty acids. Most of the studies on baobab fatty acids have been carried out singly and in isolation from each other, making it difficult to compare results through different species. The objective of the present study is to establish the seed fatty acid composition of each Adansonia species in order to evaluate and understand the relationships between the oil chemical compositions, the baobabs’ taxonomy and, the ecological and geographical origin of each seed lot. The seed oils have been analysed using gas chromatography (GC). The oils of all baobab species contain three major fatty acids: palmitic, oleic and linoleic acids. They also contain specific fatty acids such as cyclopropenic and cyclopropanic acids, which are characteristic of the Malvaceae family seed oils. It was possible to distinguish three sections through principal components analysis using the eleven fatty acids identified by GC. The Adansonia section contains high rates of oleic acid (± 35%), the Brevitubae section is rich in palmitic acid (± 42%) and the Longitubae section contains high levels of dihydrosterulic acid (± 5%). The oil fatty acid composition, however, does not enable a definitive characterization of profiles according to species. The fatty acid composition is not significantly influenced by the geographical, soil and climate conditions of the collection sites.     

桐油脂肪酸组成分析和甘三酯结构判定

采用2-氨基-2-甲基丙醇（2-amino-2-methylpropanol,AMP）衍生化、GC／MS法分析桐油的脂肪酸组成：软脂酸3．41％,硬脂酸3．71％,油酸7．07％,亚油酸7．51％,亚麻酸1．31％,十八碳共轭三烯酸73．19％,未定出成分3．80％;采用RP—HPLC／APCI—MS法分离桐油中的甘三酯组分,并根据特定甘三酯断裂生成的特征甘二酯离子的丰度比初步判定主要甘三酯的结构。     

Identification of the components of the essential oil from Trollius europaeus flowers

The essential oil of Trollius europaeus flowers obtained by hydrodistillation was analyzed by gas chromatography coupled with mass spectrometry (GC–MS). The compounds giving fragrance of essential oils commonly used in perfumery 3,7-dimethyl-1,6-octadien-3-ol, nonanal, 3-methyl-2-pent-2-enyl-cyclopent-2-enone and oxacycloheptadec-8-en-2-one, rare in the Plant Kingdom, were tentatively identified. In the analyzed essential oil, the saturated fatty acids hexadecanoic acid (7.54 %), tetradecanoic acid (4.24 %), dodecanoic acid (3.10 %) and unsaturated fatty acids 9,12,15-octadecatrienoic acid (3.47 %), hydrocarbons, namely eicosane (20.03 %), hexadecane (8.63 %) and 1,2-benzenedicarboxylic acid (2.39 %), were also found.     

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.     

Volatile oil composition of the aerial parts of Ajuga orientalis L. from Iran

The volatile oil content and composition of the aerial parts of Ajuga orientalis L. (Lamiaceae) grown in northern parts of Iran have been analyzed by GC/MS. Thirty compounds were identified, representing 97.9% of the total oil. The main compounds were germacrene-D (24.2%), beta-cubebene (18.3%), beta-caryophyllene (16.9%) and alpha-cubebene (5.3%).     

Variation in the Fatty‐Acid Content in Seeds of Various Black,Red, and White Currant Varieties

Currant seeds, a by‐product of juice production, are recognized as a valuable source of oil rich in polyunsaturated fatty acids. We have evaluated 28 currant varieties for their oil content and fatty‐acid composition. The oil content in the seeds ranged from 18.2–27.7%, and no statistical difference between varieties of different fruit color were recorded. Furthermore, the estimated oil yields in the field production ranged from 26.4–212.4 kg/ha. The GC and GC/MS chemical profiles of the seed oils extracted from all examined varieties were common for currants. Linoleic acid (LA) was the major component, with contents ranging from 32.7–46.9% of total fatty acids, followed by α‐linolenic acid (ALA; 2.9–32.0 %), oleic acid (OA; 9.8–19.9%), γ‐linolenic acid (GLA; 3.3–18.5%), palmitic acid (PA; 4.4–8.1%), stearidonic acid (SDA; 2.2–4.7%), and stearic acid (SA; 1.2–2.4%). Quantitative differences in the fatty‐acid profiles between varieties of different fruit color were observed. Blackcurrant varieties showed significantly higher contents of LA, GLA, and PA than red and white currant varieties, whereas significantly higher amounts of ALA and OL were detected in the red and white varieties. Cluster analysis based on the chemical oil profiles joined the blackcurrants in one group, while most of the red and white cultivars joined in a second group at the same linkage distance.     

斑点叉尾鮰鱼油脂成分分析

采用铁锅炼制提取斑点叉尾鮰内脏鱼油,然后加酸使其甲酯化,以气相色谱/质谱法分析鱼油中的脂肪酸.结果斑点叉尾鮰内脏纯油脂中鱼油达到99%.从鱼油中共鉴定出15种成分,有饱和脂肪酸及不饱和脂肪酸,还有少量烷烃类物质.不饱和脂肪酸含量为76.40%,其中多不饱和脂肪酸为18.03%,以C18∶ 2(16.23%)为主,单不饱和脂肪酸为58.37%,以C18∶ 1(54.88%)为主.饱和脂肪酸含量为20.91%,主要有C16∶ 0 (15.84%)和C18∶ 0(4.29%),多是低于C18以上的中长链脂肪酸.因此斑点叉尾鮰油脂可作功能性脂肪酸的重要膳食来源.     

Roots volatiles and fatty acids of coriander (<Emphasis Type="Italic">Coriandrum sativum</Emphasis> L.) grown in saline medium

An hydroponic culture was conducted to investigate the effect of saline stress on the essential oil and fatty acid composition of Tunisian coriander (Coriandrum sativum L.) roots. Ten days old coriander seedlings were treated during 3 weeks with different NaCl concentrations (0, 25, 50 and 75 mM). Roots volatile components and fatty acids were analyzed. The essential oil yield was 0.06% in the control, on the basis of dry matter weight, and did not changed at low concentration (25 mM), while it increased significantly with increasing NaCl concentrations to reach 0.12 and 0.21% at 50 and 75 mM NaCl, respectively. The major volatile component was (E)-2-dodecenal with 52% of total essential oil constituents, followed by decanal, dodecanal, (E)-2-tridecenal and (E)-2-dodecenal. Further, the amount of these compounds was affected differently by the NaCl level. Total fatty acid amount of coriander roots increased significantly only with 50 and 75 mM NaCl. Three major fatty acids: linoleic (43%), oleic (25.5%) and palmitic (21.6%) were identified. Linoleic acid amount remains unchanged at 25 mM, while it increased with raising NaCl concentrations. However, oleic acid amount decreased only at 25 mM and no effect was observed at 50 and 75 mM. Fatty acid percentages were differently affected by salt. The oleic/linoleic ratio was reduced with raising NaCl concentrations.     

Volatiles of Geranium purpureum Vill. and Geranium phaeum L.: Chemotaxonomy of Balkan Geranium and Erodium Species (Geraniaceae)

The essential oils obtained by hydrodistillation of Geranium purpureum and G. phaeum were characterized by GC‐FID and GC/MS analyses (the former for the first time in general). In total, 154 constituents were identified, accounting for 89.0–95.8% of the detected GC peak areas. The investigated essential oils consisted mainly of fatty acids and fatty‐acid‐derived compounds (45.4–81.3%), with hexadecanoic acid and (E)‐phytol as the major components. The chemotaxonomic significance of the variations in the essential‐oil composition/production of the presently and previously investigated Geranium and highly related Erodium taxa from Serbia and Macedonia was assessed by multivariate statistical analyses. The main conclusions drawn from the high chemical similarity of the two genera, visible from the obtained dendrograms and biplots, confirm the close phylogenetic relationship between the investigated Geranium and Erodium taxa, i.e., that there is no great intergeneric oil‐composition variability. Changes in the composition and production of essential oils of the herein investigated taxa and 60 other randomly chosen species belonging to different plant genera were also statistically analyzed. The results put forward pro arguments for the oil‐yield–oil‐composition correlation hypothesis.     

The oil of Adenanthera pavonina L. seeds and its emulsions

The oil of Adenanthera pavonina L. seeds was analysed by chromatographic and instrumental means. The oil was found to be rich in neutral lipids (86.2%), and low in polar lipids (13.8%). The neutral lipids consisted mainly of triacylglycerols (64.2%). Unsaturated fatty acids were found as high as 71%, while the percentage of saturated fatty acids was only 29%. GC and GC/MS analyses revealed linoleic, oleic and lignocerotic acid to be predominant among all fatty acids in the A. pavonina oil, whereas stigmasterol was the major steroid identified within this study. Subsequently, the oil was used for preparation of submicron oil-in-water (o/w) lipid emulsions. Lipid emulsions were formulated by using soybean lecithin (SL) to investigate their particle size, Zeta potential and stability at the different oil and SL ratios. The results obtained indicate possible applications of the tested oil in pharmaceutical and medical fields as drug and cosmetic active ingredient carriers.     

桑叶挥发油的成分分析

鲜桑叶中的主要化学成分为水分、蛋白质、总糖、脂肪和灰分,其质量分数分别为76.32％、4.75％、16.94％、1.2％和1.05％。桑叶挥发油的回收率约为0.1％(干基)。利用GC/MS对鲜桑叶的挥发油进行了分离鉴定,共检出85个组分,确定了47个化学组分的结构。挥发油中含有大量不饱和的醇和酸,多种脂肪酸,烷烃和芳香族,甾醇类,二萜烯类,杂环类化合物。其中含量最高的是十六碳烯醇(MW296);其次是三甲基环己烯醇(Mw192)和庚烯醇(MW204)等。     

Effects of two sodium salts on fatty acid and essential oil composition of basil (Ocimum basilicum L.) leaves

The effects of two sodium salts on growth, fatty acids, and essential oil compositions were investigated in a medicinal and aromatic plant, Ocimum basilicum cultivated in hydroponic medium. Plants were subjected to an equimolar concentration of Na₂SO₄ (25 mM) and NaCl (50 mM) for 15 days. Our results showed that leaf growth rate was more depressed by 25 mM Na₂SO₄ than by 50 mM NaCl. The total fatty acid contents did not show any change in plants. α-Linolenic, palmitic, and linoleic acids were the major fatty acids. The identification of basil leaf fatty acids has not been previously studied and this work revealed the predominance of polyunsaturated fatty acids. Under both salts, leaf fatty acid composition remained unchanged. Regarding the essential oil yield, it decreased significantly by 28 % under 25 mM Na₂SO₄ and showed an increase by 27 % under 50 mM NaCl. The major volatile compound in leaves was linalool with 34.3 % of total essential oil constituents, followed by eugenol (19.8 %), 1.8-cineole (14.4 %) and methyl eugenol (5.2 %). Further, levels of eugenol and methyl eugenol were most modulated by salt, and the negative correlation between these two compounds reflects the stimulation of O-methyltransferase activity under both salts.     

Composition, and anti-inflammatory and antioxidant activities of the volatile oil from the fruit peel of Garcinia brasiliensis

The composition of the volatile oil obtained by hydrodistillation from the fruit peel of Garcinia brasiliensis (Mart.) Planch. et Triana was determined by GC/MS. A total of 38 components were identified, including gamma-muurolene (10.3%), spathulenol (8.7%), delta-cadinene (8.3%), torreyol (8.0%), alpha-cadinol (7.0%), cadalene (6.3%), and gamma-cadinene (5.3%). Oxygenated sesquiterpenes (43%) were the main group of compounds. The anti-inflammatory activity of the volatile oil was evaluated through the rat-paw edema model induced by carrageenan. Inhibition of the inflammatory process was noticed 3 h after carrageenan administration. In addition, the volatile oil showed poor antioxidant activity.     

白马骨挥发性化学成分研究

采用水蒸气蒸馏法从白马骨中提取其挥发性成分,再通过气-质联用(GC-MS)技术对所提取的挥发性成分进行分离鉴定,共测定了其中的43种成分.已成功鉴定的成分占样品总量的88.87%,其主要成分为脂肪酸,占挥发性成分总量的52.12%,其次为烯烃化合物12.66%,醇类化合物8.97%,酮类化合物5.90%,酯类化合物3.84%,烷烃化合物3.28%,醛类化合物2.10%.     

播娘蒿种子脂肪油组分的GC-MS分析

播娘蒿[Descurainia sophia（L．）Webb ex Prantl]为十字花科（Cruciferae）播娘蒿属（Descuainia Webb et Berth）1～2年生草本植物,其成熟的种子俗称南葶苈子,为临床常用中药材。葶苈子味辛、苦、大寒,具泻肺降气、祛痰平喘、行水消肿之功效。用于痰涎壅肺、喘咳痰多、胸肋胀满、胸腹水肿、小便不利、肺原性心脏病水肿等症。     

A Study on the Main Fatty Acids and Triglyceride Composition of Kernel Oil of Iodes vitiginea

The kernel of lodes vitiginea (Hance) Hemsl. (Icacinaceae) contains 39---50% of oil. Analysing with GC, the main fatty acids are hexadecenoic and palmitic acid. By means of ozonization, GC/MS, IR, etc., the hexadecenoic acid was identified as cis- 7-hexadecenoic acid. Thirteen triglycerides (peak) have been separated by HPLC from oil, among them, eight triglycerides were identified by C,C with HHH, 18.4; HHP, 32.3%; PHP, 16.8% as the main composition.     

Volatile constituents of Erodium cicutarium (L.) L’ Hérit. (Geraniaceae)

Essential oils from Erodium cicutarium were obtained by hydrodistillation (samples consisting of entire plants (ec1), leaves and stems (ec2)) and analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS), resulting in a total of 177 components being identified. The essential oils were of a very similar chemical composition and consisted mainly of aliphatic compounds and their derivatives. Fatty acids and fatty acid derived compounds were the most common, 51.3% (ec1) and 60.1% (ec2), followed by carotenoid derived compounds, 12.6% (ec1) and 20.2% (ec2), and then terpenoids, 14.9% (ec1) and 14.2% (ec2). The main constituents in the oils were hexadecanoic acid, 22.8% (ec2) and 35.9% (ec1) and hexahydrofarnesyl acetone, 10.8% (ec2) and 11.6% (ec1). The results obtained differ markedly from those previously reported for the same species.     

细叶亚菊挥发油中抑制垂穗披碱草的化合物的分离与鉴定

用气相色谱－质谱联机光谱分析法,分离、提纯,鉴定细叶亚菊挥发油中抑制垂穗披碱草生长的化合物４９种,有α－蒎烯、莰烯、蒈品－３－烯、桉叶油精、胡薄荷酮、樟脑、萜品烯－４－醇和乙酸菊烯酸酯８种主要化合物,而占总细对亚菊挥发油的８２．８０％。其中樟脑最多,胡薄荷酮和桉对油精为次。     

Studies on the Chemical Constituents of Fruits of Lindera glauca (Sieb. et Zuec.) Bl. and Their Uses

The paper presents the chemical constituents of fruits of Lindera glauca (Sieb. et Zucc.) B1. By applying the techniques of fractional distillation, column chromatography, GC, TLC, PC, chemical methods and spectroscopic data (IR, NMR and MS), the following chemical constituents in essential oils from the fruits and the fatty acids of fatty oil from seed have been identified: There are 13 components in essential oil—α-pinene (0.03%), β-pinene (2.75%), camphene (2.27%), ocimene (77.99%), nonyl aldehyde (1.08%), capric aldehyde (0.30%), 1,8-cincol (2.47%), borneol (0.21%), citral (0.42%), β-cymene (0.63%), safrole (2.60%), bornyl acetate (0.60%), γ-patehoulene (0.69%); 6 fatty acids in fatty oilcaprylic acid (0.28%), eapric acid (55.27%), lauric acid (32.21%), myristic acid (1.18%), palmitie acid (2.72%) and stearie acid (8.94%). In addtion, the use of essential oil of fruit and fatty oil of seed has been studied.