Green synthesis of ZnO nanoparticles using aqueous Brassica oleracea L. var. italica and the photocatalytic activity

ABSTRACT

This study reports the synthesis of ZnO nanoparticles using the aqueous solution of broccoli extract. The nanoparticles, represented as broc-ZnO (with broccoli extract) and nb-ZnO (without broccoli extract), were obtained after calcination. The nanoparticles were characterized using X-ray diffraction (XRD), Transmission electron microscopy (TEM), Fourier Transform infra-red (FTIR), Energy dispersive spectroscopy (EDX), UV-visible spectroscopy (UV) and Photoluminescence (PL). Hexagonal phases were identified for both nanoparticles, while average crystallite sizes of 14 and 17?nm for broc-ZnO and nb-ZnO, respectively, were obtained. UV studies indicated the bandgap of the broc-ZnO and nb-ZnO as 4.09 and 3.87?eV, respectively. A plausible mechanism for the synthesis of the nanoparticles was suggested. The photocatalytic efficiency of broc-ZnO, obtained via the broccoli extract, was evaluated by studying its photo-enhanced catalytic activity against methylene blue (MB) and phenol red (PR), under UV light irradiation and 74% and 71% degradation efficiency of the successive dyes were achieved.     

Topical anti-inflammatory constituents of lipophilic leaf fractions of Alchornea floribunda and Alchornea cordifolia

The leaves of Alchornea floribunda and Alchornea cordifolia are used traditionally as topical anti-inflammatory agents. In this study, two highly lipophilic fractions AFLF and ACLF isolated from A. floribunda and A. cordifolia leaves respectively were investigated for topical anti-inflammatory effects using xylene-induced mice ear oedema as a model of inflammation. AFLF and ACLF at 5?mg per ear showed significant (p?相似文献   

Extraction and identification of isothiocyanates from broccolini seeds

Broccolini (Brassica oleracea Italica x Alboglabra) is a cross between broccoli and kai-lan (Chinese broccoli), which contains abundant glucosinolates. The intact glucosinolates are believed to be inactive, while their hydrolysis products, such as isothiocyanates (ITCs), are found to have bacteriocidal and anticarcinogenic activities. So far, no report is available about generation of ITCs during the process of glucosinolate hydrolysis in broccolini. In this study, the hydrolysis of broccolini seed glucosinolates was investigated under controlled conditions of pH, time and temperature, and the ITCs produced were determined. The results showed that an optimum hydrolysis of glucosinolates could be achieved at a temperature of 250C, at pH 7.0, and a reaction time of eight hours. Furthermore, GC-MS analysis indicated that the extracted ITCs primarily were: 3-BITC (3-benzyl-ITC) (10.8%), 4-methylpentyl-ITC (0.5%), 1-isothiocyanato-butane (26.8%), PEITC (phenethyl-ITC) (22.6%) and SFN (sulforaphane) (19.2%).     

在线裂解-气相色谱-质谱法研究灵香草浸膏的热裂解

为了研究灵香草浸膏的热裂解行为,采用在线有氧热裂解-冷阱捕集-气相色谱-质谱联用技术,模拟卷烟燃吸状态对灵香草浸膏进行了热裂解分析,并对灵香草浸膏热裂解前后的挥发性成分进行了比较分析。从灵香草浸膏的热裂解产物中共鉴定出64种成分,占总峰面积的88.27%,主要成分为高级脂肪酸及其酯类;灵香草浸膏热裂解后的挥发性成分数量多于裂解前（45个）,说明灵香草浸膏经热裂解生成了新的化合物。热裂解前后共有的化合物有20个,主要是高级脂肪酸及其酯类、新植二烯、5-（羟甲基）-2-呋喃甲醛、3-羟基-4,5-二甲基-2（5H）-呋喃酮等化合物。在线有氧裂解模式更接近烟用添加剂样品的真实裂解状态,操作简单、快捷,结果准确。     

Use of solid-phase microextraction as a sampling technique for the characterization of volatile compounds emitted from Chinese daffodil flowers

Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) has been applied to the determination of volatile compounds emitted from living daffodil flowers. The SPME conditions were optimized and applied to headspace extraction of the volatile compounds. The volatile compounds adsorbed on the fiber were desorbed and analyzed by GC-MS. We identified 27 compounds in the flower emission, which mainly included acetic acid phenethyl ester (31.68%), E-ocimene (17.15%), acetic acid benzyl ester (11.53%), neo-allo-ocimene (6.94%), allo-ocimene(5.34%), α-linalool (5.26%), 1,8-cineole(3.70%), benzenepropyl acetate (1.98%), and 3-methyl-2-buten-1-ol acetate(1.88%). The volatile compounds emitted by the flower excised from the daffodil were also analyzed by the present method, and the results showed that n-pentadecane, n-hexadecane, n-octadecane, and acetic acid phenethyl ester might be biomarker compounds of living daffodil flowers. To our knowledge, this is the first report on the volatile compounds emitted from Chinese daffodil flowers. The text was submitted by the authors in English.     

Composition of fatty oils from semen ziziphi spinosae and its cardiotonic effect on isolated toad hearts

In this study, the composition of fatty oil from Semen Ziziphi Spinosae and its cardiotonic activity on the heart isolated from a toad were studied. Oil-in-water (O/W) emulsions of fatty oil were prepared by the perfusion method. The fatty oil had a positive inotropic effect on isolated rat hearts at a concentration between 5?×?10(-3) and 2?×?10(-2)?mL/10?mL, and the effect was in positive correlation with the concentration of calcium ions. In addition, this effect was inhibited by 2?mg/mL nifedipine, suggesting that the cardiotonic mechanism could be responsible for accelerating the inflow of calcium ions. Gas chromatography-mass spectrometry analysis showed that the main constituents of the fatty oil were 9-octadecenoic acid (43.32%), 9,12-octadecadienoic acid (42.57%), hexadecanoic acid (4.76%), 9-eicosenoic acid (2.95%), stearic acid (2.41%) and arachidic acid (0.81%). This preliminary study revealed that the fatty oil of Semen Ziziphi Spinosae exhibited remarkable cardiotonic activity in the tested models, and it is necessary to further reveal the effective substances of the fatty oil.     

Valorisation of Broccoli By-Products: Technological,Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder

The aim of this study was to evaluate the effect of broccoli leaf powder (BLP) incorporation on the technological properties, sensory quality and volatile organic compounds (VOCs) of durum wheat pasta. Incorporation of BLP increased cooking loss; however, all pasta samples were found to be in the acceptable range of 8 g/100 g. The addition of BLP decreased optimal cooking time and water absorption but increased the swelling index. Firmness and total shearing force decreased with increased BLP content. The obtained pasta was greener than the control, with a higher content of minerals, and an increasing tendency with respect to protein was observed. The VOC profile of enriched pasta was richer and contained compounds typical of broccoli (e.g., dimethyl sulphide), affecting its aroma. The sensory evaluation results indicate that the addition of BLP did not affect the overall acceptance of pasta. Up to 5% BLP content afforded an interesting, more nutritious pasta without compromising its technological and sensory quality.     

毛细管气相色谱和气相色谱/质谱法分析五灵脂挥发性成分

利用同时蒸馏萃取法（SDE）提取五灵中的挥发性组分。SE－54柱和PEG－20M柱上用气相色谱－质谱法分别检出122个和96个峰。其中有51种峰质谱检索结果相同,它们占总峰面积的56.3％。进一步用程序升温保留指数确认了其中33种化合物,占总峰面积的35.7%。含量较高的组分有：十二酸（7.00%),α－雪松醇（4.41％）,四甲基吡嗪（4.10%）,寸上酸（3.37％）,1－（3－甲苯基）乙酮（2.53%),苯甲醛（2.42％）,2－甲氧基苯酚（2.11%)。从化合物的种类来看,主要为醇类（10种）,酮类（8种）,醛类（8种）,醛类（6种）、烯类（5种）、酸类（4种）,酚类（4种）。     

Chemical Changes in the Broccoli Volatilome Depending on the Tissue Treatment

The storage of plant samples as well as sample preparation for extraction have a significant impact on the profile of metabolites, however, these factors are often overlooked during experiments on vegetables or fruit. It was hypothesized that parameters such as sample storage (freezing) and sample pre-treatment methods, including the comminution technique or applied enzyme inhibition methods, could significantly influence the extracted volatile metabolome. Significant changes were observed in the volatile profile of broccoli florets frozen in liquid nitrogen at −20 °C. Those differences were mostly related to the concentration of nitriles and aldehydes. Confocal microscopy indicated some tissue deterioration in the case of slow freezing (−20 °C), whereas the structure of tissue, frozen in liquid nitrogen, was practically intact. Myrosinase activity assay proved that the enzyme remains active after freezing. No pH deviation was noted after sample storage - this parameter did not influence the activity of enzymes. Tissue fragmentation and enzyme-inhibition techniques applied prior to the extraction influenced both the qualitative and quantitative composition of the volatile metabolome of broccoli.     

低温冷冻液液萃取/GC-MS结合保留指数分析香蕉中的挥发性成分

建立了低温冷冻液液萃取(LTF-LLE)/GC-MS结合保留指数对香蕉果肉及果皮中挥发性成分进行分析的方法,采用低温冷冻液液萃取对香蕉样品中的挥发性成分进行提取。分别鉴定出香蕉果肉及果皮中含有39种和32种挥发性成分,其主要成分为酯类物质。果肉果皮所含的挥发性成分在种类及相对含量上有一定差异,果肉中含量较高的组分为丙酸乙酯(11.88%)、乙酸异戊酯(9.45%)、棕榈酸(8.71%)、丁酸异戊酯(7.79%)、乙酸仲戊酯(5.29%),果皮中含量较高的组分为丁酸异戊酯(22.85%)、棕榈酸(15.91%)、硬脂酸(6.86%)、4-烯丙基-2,6-二甲氧基苯酚(6.83%)、亚麻酸(6.34%),果肉果皮所共有的成分有异戊醇、乙酸异丁酯、丁酸、异戊酸、乙酸仲戊酯等19种物质。     

薏苡仁挥发性成份的分析

本文应用同时蒸馏－萃取装置提取了薏苡仁的挥发物质，用ＧＣ／ＭＳ方法分离鉴定了５５种成份，其中主要成份为醇类（１４．１％）、醛类（９．８５％）、酮类（３．０７％）、酸类（５．９６％）、酯类（２．７４％）、烃与萜类（５０．４３％）、杂环类（１２．４５％），占总挥发物质的９８．６％。     

蓝布正挥发油化学成分的GC-MS分析

研究贵州产蓝布正（Herba Gei）挥发油的化学成分，采用水蒸气蒸馏法提取蓝布正挥发性成分，用气相色谱－质谱进行分离测定，结合计算机检索技术对分离的化合物进行鉴定，应用色谱峰面积归一化法测定各成分的相对含量；水蒸气蒸馏提取物得率是0．10％，共分离出103种成分，鉴定出40个化学成分，其主要成分为脂肪酸及其甲酯类化合物、萜烯类及其含氧衍生物等，主要有棕榈酸（13．2％）、11，14，17－二十碳三烯酸甲酯（10．4％）、亚油酸（8．6％）、石竹烯氧化物（3．9％）、丁子香酚（3．4％）和反式－植醇（3．2％）等。     

Seasonal variation of volatile oil composition and antioxidant property of aerial parts of Syzygium paniculatum Gaertn. grown in the Eastern Cape,South Africa

Syzygium paniculatum Gaertn of the family Myrtaceae is a medicinal and aromatic plant. The hydrodistilled volatile oil (VO) from the aerial parts was characterised by GC-MS and Kovat’s index, while the antioxidant property was investigated using spectrophotometric techniques. Antioxidant capacities of the aerial parts VOs range from 0.12 to 0.93?mg/mL in scavenging 2, 2-diphenyl-1-picrylhydrazyl radicals (DPPH^?). Overall, 75 and 67 compounds were identified from the summer and winter VOs, respectively. The main compounds were α-pinene (33.13%), n-hexadecanoic acid (19.14%), limonene (14.26%), farnesol (14.21%), β-ocimene (13.04%), citronellol (12.67%), linoleic acid (11.50%), octahydro-1,4-dimethyl azulene (11.57%), citral (9.91%), phytol (5.07%), linolenic acid (4.85%) and thymol (2.23%). The bioavailability of citronellol, thymol, β-ocimene and linoleic acid, used as bactericidal, fungicidal and antioxidant agents in cosmetics and perfumery, suggests S. paniculatum potential as a natural food flavouring and source of antibiotics in this era of emerging multi-drug-resistant pathogens.     

固相微萃取-气相色谱-质谱法分析常春油麻藤花挥发油成分

利用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用技术对常春油麻藤的挥发油成分进行了分析,共鉴定出52种成分,占挥发油总成分的78.60%。常春油麻藤挥发油主要化学成分是1-辛烯-3-醇(15.38%),n-十六酸(6.01%),壬醛(5.23%),3-辛酮(5.17%),1-辛烯-3-酮(4.19%),2-戊烯醛(3.96%),己醛(3.43%),1-己醇(2.98%)等。     

The effect of various drying techniques on apricot volatiles analysed using direct thermal desorption-GC-TOF/MS

The volatile constituents obtained from dried ?ekerpare-type apricots by direct thermal desorption were examined using gas chromatography (GC) coupled with time of flight mass spectrometry (TOF/MS). Various commercially used drying techniques (sun, hot air and microwaves) were employed to dry the apricot samples before desorption. Some apricots were dried using only a desiccator and the volatile desorbed from these was used as a standard. Limonene (16.33%); (E)-2-hexenal (9.32%); γ-decalactone (7.89%); butyl acetate (6.94%); β-ionone (5.96%); acetic acid (4.83%) and isobutanal were found to be the major components in the desiccator-dried samples. This is the first study to report the detection of isobutanal, tridecanol and 1-pentadecanol as dried apricot constituents. The profiles of the volatiles desorbed changed when other drying techniques (sun, hot air, and microwaves) were used. The major components found in samples dried by these three methods were 5-hydroxymethylfurfural (5-HMF), 2,3-dihydro-4-H-pyran-4-one and furfural.     

山腊梅中挥发油成分分析

山腊梅(Chimonanthus nitensO liv.)除了具有较大的观赏价值,还具有较高的药用价值,如中国药典记载山腊梅叶可用于防治感冒和流行性感冒[1],中药腊梅解毒汤能治疗单纯疱疹性角膜炎,目前临床上已开发出了腊梅止咳露、山腊梅滴丸等产品。山腊梅具有浓郁的香味,据报道山腊梅叶的精     

Tentative identification of volatile flavor compounds in commercial Budu, a Malaysian fish sauce, using GC-MS

Budu is a famous Malaysian fish sauce, usually used as seasoning and condiment in cooking. Budu is produced by mixing fish and salt at certain ratio followed by fermentation for six months in closed tanks. In this study, four commercial brands of Budu were analyzed for their chemical properties (pH, salt content and volatile compounds). The pH of Budu samples ranged from 4.50-4.92, while the salt (NaCl) content ranged between 11.80% and 22.50% (w/v). For tentative identification of volatile flavor compounds in Budu, two GC columns have been used, DB-WAX and HP-5MS. A total of 44 volatile compounds have been detected and 16 were common for both columns. 3-Methyl-1-butanol, 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, 3-(methylthio)-propanal, 3-methylbutanoic acid and benzaldehye have been identified as the aroma-active compounds in Budu due to their lower threshold values.     

固相微萃取-气相色谱-质谱技术分析槐花的挥发性成分

用顶空固相微萃取操作,结合气相色谱-质谱联用技术对槐花挥发性成分进行了鉴定,并用面积归一化法测定其相对含量.共鉴定出化合物31种,包括酮、醇、酸、甾醇、酚、醛、酯、烷烃、烯烃及杂环等10类化合物,其中酮类化合物占总色谱馏出峰面积的21.15%;醇类化合物占13.78%;酸类占9.15%.其主要化合物有:1,9,12三氧-4,6-二氨基环十四烷-5-硫酮(20.58%),棕榈酸(9.05%),9,12,15-十八三烯醇(7.05%),(Z,Z)-9,12-十八碳二烯酸(6.85%),β-谷甾醇(6.11%).该技术可以简便快捷准确地进行槐花挥发性成分的分析鉴定.     

Characterization of the antibacterial activity and the chemical components of the volatile oil of the leaves of Rubus parvifolius L

Rubus parvifolius L. (Rp) is a medicinal herb that possesses antibacterial activity. In this study, we extracted the volatile oil from the leaves of Rp to assess its antibacterial activity and analyze its chemical composition. A uniform distribution design was used to optimize the extraction procedure, which yielded 0.36% (w/w) of light yellowish oil from the water extract of Rp leaves. We found that the extracted oil effectively inhibited the growth of a wide range of Gram positive and negative bacteria, including Staphylococcus aureus, Staphylococcus epidermidis, Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa, Acinetobacter baumanii, Bacillus cloacae, and Klebsiella pneumoniae. We further analyzed the components contained in the hydro-distillated Rp volatile oil by gas chromatography-mass spectroscopy. Twenty nine compounds were identified, including 4-hydroxy-3-methoxystyrene (66%), 3,7,11,15-tetramethyl-2-hexadecen-1-ol (10%) and 4-tert-butylbenzoic acid (2%). Our results suggest that one or multiple constituents contained in Rp volatile oil may account for its antibacterial activity.