Recombination of Lophyl Radicals in Pyrrolidinium‐Based Ionic Liquids

The recombination of photolytically generated lophyl radicals has been investigated by UV/Vis spectroscopy in 1‐alkyl‐1‐methylpyrrolidinium bis(trifluoromethylsulfonyl)imides (NTf₂) in comparison with 1‐butyl‐3‐methylimidazolium NTf₂, dimethyl sulfoxide, and triacetin. The 1‐alkyl‐1‐methylpyrrolidinium‐based ionic liquids contain an alkyl substituent varying between butyl and decyl groups. Optically pure ionic liquids are used in these studies. Temperature‐dependent investigation of lophyl radical recombination shows an increase in the radical recombination rate with increasing temperature in each solvent, which is caused by decreasing viscosity with increasing temperature. Furthermore, the viscosity of the 1‐alkyl‐1‐methylpyrrolidinium NTf₂ increases nearly linearly within the row of these ionic liquids. In contrast, the recombination of the photolytically generated lophyl radicals is significantly faster in the ionic liquids than in the traditional organic solvents under investigation. Moreover, the recombination rate increases with the length of the alkyl chain bound at the cation of the ionic liquid at a given temperature. This may be caused by an increase in the extent of lophyl radical recombination within the solvent cage. Solvent cage effects dominate in the case of lophyl radical recombination in ionic liquids bearing a long alkyl chain or if the temperature is near the melting temperature of the ionic liquid. The positive value of the activation entropy supports this hypothesis. The results obtained are important for discussion of bimolecular radical reactions in ionic liquids.     

In Vitro Antimicrobial Activity of Lavender,Mint, and Rosemary Essential Oils and the Effect of Their Vapours on Growth of Penicillium spp. in a Bread Model System

The chemical composition, antioxidant activity, and antimicrobial properties of three commercially available essential oils: rosemary (REO), lavender (LEO), and mint (MEO), were determined in the current study. Our data revealed that the major components of REO, MEO, and LEO were 1,8-cineole (40.4%), menthol (40.1%), and linalool acetate (35.0%), respectively. The highest DPPH radical-scavenging activity was identified in MEO (36.85 ± 0.49%) among the investigated EOs. Regarding antimicrobial activities, we found that LEO had the strongest inhibitory efficiencies against the growth of Pseudomonas aeruginosa and Candida (C.) tropicalis, MEO against Salmonella (S.) enterica, and REO against Staphylococcus (S.) aureus. The strongest antifungal activity was displayed by mint EO, which totally inhibited the growth of Penicillium (P.) expansum and P. crustosum in all concentrations; the growth of P. citrinum was completely suppressed only by the lowest MEO concentration. The lowest minimal inhibitory concentrations (MICs) against S. enterica, S. aureus, and C. krusei were assessed for MEO. In situ analysis on the bread model showed that 125 µL/L of REO exhibited the lowest mycelial growth inhibition (MGI) of P. citrinum, and 500 µL/L of MEO caused the highest MGI of P. crustosum. Our results allow us to make conclusion that the analysed EOs have promising potential for use as innovative agents in the storage of bakery products in order to extend their shelf-life.     

Native red electrophoresis--a new method suitable for separation of native proteins

A new type of native electrophoresis was developed to separate and characterize proteins. In this modification of the native blue electrophoresis, the dye Ponceau Red S is used instead of Coomassie Brilliant Blue to impose uniform negative charge on proteins to enable their electrophoretic separation according to their relative molecular masses. As Ponceau Red S binds less tightly to proteins, in comparison with Coomassie Blue, it can be easily removed after the electrophoretic separation and a further investigation of protein properties is made possible (e.g. an enzyme detection or electroblotting). The tested proteins also kept their native properties (enzyme activity or aggregation state).     

Red-emitting dyes with photophysical and photochemical properties controlled by pH

New unsymmetrical zinc azaphthalocyanines, bearing one substituted aniline as a peripheral substituent, were prepared by using a statistical condensation approach. Both fluorescence and singlet oxygen quantum yields were extremely low in DMF (Φ(F)<0.01, Φ(Δ)<0.02, respectively), but increased after the addition of sulfuric acid, reaching values comparable to controls without aniline substituents (Φ(F)=0.22-0.29, Φ(Δ)=0.40-0.59, respectively). This behavior was attributed to the deactivation of excited states by intramolecular charge transfer from a donor site (aniline), which was blocked after protonation in acidic media. In the protonated form, all of the compounds efficiently emitted light with λ(em) in the region of 662-675 nm. The investigated compounds were anchored to dioleoylphosphatidylcholine (DOPC) unilamellar vesicles and showed response to buffer pH. They were highly fluorescent at low pH values and almost nonfluorescent in neutral solutions. The pK(a) values were determined in DOPC vesicles and ranged between 2.2 and 4.2.     

Responses of Adult Hypera rumicis L. to Synthetic Plant Volatile Blends

The behavioral responses of Hypera rumicis L. adults to varying blends of synthetic plant volatiles (SPVs) at various concentrations in lieu of single compounds are reported for the first time. For this study, Rumex confertus plants were treated with two blends of SPVs at different quantities that act as either attractants or repellents to insects. Blend 1 (B1) consisted of five green leaf volatiles (GLVs), namely (Z)-3-hexenal, (E)-2-hexenal, (Z)-3-hexenol, (E)-2-hexenol, and (Z)-3-hexen-1-yl acetate. Blend 2 (B2) contained six plant volatiles, namely (Z)-ocimene, linalool, benzyl acetate, methyl salicylate, β-caryophyllene, and (E)-β-farnesene. Each blend was made available in four different amounts of volatiles, corresponding to each compound being added to 50 µL of hexane in amounts of 1, 5, 25 and 125 ng. The effects of the two blends at the different concentrations on the insects were evaluated using a Y-tube olfactometer. Both sexes of the insects were found to be significantly repelled by the highest volatile levels of B1 and by two levels of B2 (25 and 125 ng). Females were also observed to be repelled using B2 with 5 ng of each volatile. Attraction was observed for both sexes only for B1 at the three lower volatile levels (1, 5 and 25 ng). In additional experiments, using only attractants, unmated females were found to be attracted to males, whereas mated females were only attracted to B1. Both unmated and mated males (previously observed in copula) were attracted only to females.     

Effect of Black Cumin Cake Addition on the Chemical Composition,Glycemic Index,Antioxidant Activity,and Cooking Quality of Durum Wheat Pasta

Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black cumin cake at the level of 5, 10, 15, 20, and 25%. The use of black cumin cake resulted in a statistically significant (p ≤ 0.05) increase in the content of protein, fat, ash, and fiber, including both the insoluble and soluble fractions. A reduction in the digestible carbohydrate content, in vitro starch hydrolysis index (HI), was observed. Pasta with a reduced glycemic index (GI) compared to the semolina control was obtained. The content of polyphenols, including flavonoids, in the cake-enriched pasta increased significantly (p ≤ 0.05), which resulted in higher antioxidant activity against DPPH. The increase in the iron content was over 2.5 times higher in the sample with the 25% addition of black cumin cake than in the control sample. The functional addition significantly (p ≤ 0.05) increased the loss of dry matter and influenced the cooking time of pasta.     

Nitrogen-Rich Oxetanes Based on the Combination of Azides and Tetrazoles

Literature known energetic oxetane derivatives have a nitrogen content of up to 49.98 %. Through the introduction of azide and tetrazole functionalities attached to an oxetane ring, energetic oxetanes with higher nitrogen contents than previously reported in the literature were obtained. The newly synthesized oxetane derivatives were extensively characterized via ¹H NMR, ¹³C{¹H} NMR, ¹⁴N NMR, ¹⁵N NMR, ¹H-¹⁵N HMBC, FT-IR spectroscopy and/or DTA. Their crystal structures were elucidated using X-ray diffraction, their sensitivities towards impact, friction and electrostatic discharge were determined and their energetic properties were calculated using the EXPLO5 code.     

ChemInform Abstract: Anhydrous Tin and Lead Hexacyanoferrates(II). Part 2. Electronic Structure and Chemical Bonding

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