Seasonal variation in essential oil yield and composition from Thymus vulgaris L. during different growth stages in the south of Jordan

The effect of plant space and time of harvesting on yield and quality of Thymus vulgaris was evaluated in Jordan. Thyme was cultivated in rows of 50?cm apart with inter-row spacing of 15, 30 or 45?cm and was grown at various development stages. Plants were harvested during different growth stages including vegetation, beginning of blooming, full blooming and fruit maturation. Results indicated that oil yields of thyme were affected by growth stage and inter-row spacing. The maximum oil yields was obtained by harvesting at the early growth stage, which was found superior to oil yield corresponding to the later stages of collection. With 45?cm inter-row spacing, the maximum oil yield was recorded when the samples were collected at growth stage. Indicated results showed that the chemical composition during various growth stages was characterised by high percentage of carvacrol and its corresponding monoterpenic hydrocarbon precursors ρ-cymene and γ-terpinene, and ether 1,4-cineol.     

Optimisation and characterisation of various extraction conditions of phenolic compounds and antioxidant activity in olive seeds

This study was conducted to optimise the extraction conditions of phenolic compounds to evaluate antioxidant extraction parameters and to identify the major free and bound phenolic compounds in olive seeds. The results obtained using methanol as an extraction solvent for olive seeds indicated that the optimised total phenolic content and antioxidant activity were obtained at an extraction time of 12 h, an extraction temperature of 70°C and an extraction cycle of three stages. The correlation coefficient between total phenolic compounds and antioxidant activities was positive (R2 = 0.83). The major finding is that the predominant phenolic compounds in olive seeds were present in free form. However, a small percentage of the bound phenolic compounds was found in olive seeds compared to that of the free phenolic compounds. This study recommends that olive seeds with optimised extraction conditions (i.e. optimised correlation between phenolic compound contents and antioxidant activities) can be used as potential food additive candidates in functional, nutraceutical and pharmaceutical industries.     

The free energy of a reaction coordinate at multiple constraints: a concise formulation

The free energy as a function of the reaction coordinate (rc) is the key quantity for the computation of equilibrium and kinetic quantities. When it is considered as the potential of mean force, the problem is the calculation of the mean force for given values of the rc. We reinvestigate the PMCF (potential of mean constraint force) method which applies a constraint to the rc to compute the mean force as the mean negative constraint force and a metric tensor correction. The latter allows for the constraint imposed to the rc and possible artefacts due to multiple constraints of other variables which for practical reasons are often used in numerical simulations. Two main results are obtained that are of theoretical and practical interest. First, the correction term is given a very concise and simple shape which facilitates its interpretation and evaluation. Secondly, a theorem describes various rcs and possible combinations with constraints that can be used without introducing any correction to the constraint force. The results facilitate the computation of free energy by molecular dynamics simulations.     

Electric field controlled, pulsed autoionization in two electron wave packets

In this paper, control of the evolution of a two electron wave packet through the application of a static electric field is demonstrated. Specifically, application of a small electric field is used to produce pulsed autoionization events, the timing of which can be controlled on a picosecond time scale. The technique is demonstrated by exciting calcium atoms using a short-pulsed laser to the 4p(3/2)19d doubly excited state, which is energy degenerate with the 4p(1/2)nk stark states. Evolution of the resultant wave packet is monitored through the application of a second short laser pulse, which stimulates the atoms to emit a photon producing singly excited Rydberg states which are detected using field ionization.     

Extreme sensitivity in trace element detection

14 particles. Received: 16 June 1998/Revised version: 4 September 1998     

Antioxidant activities, total phenolics and HPLC analyses of the phenolic compounds of extracts from common Mediterranean plants

In this study, the total phenolic amounts and antioxidant activities of plant extracts obtained from some common Mediterranean plant species collected from different places in Jordan were determined. The phenolic constituents of these extracts were also determined using HPLC. The total phenolic amounts ranged from 52.8 to 876.9 mg GAE per 100 g dry material. The antioxidant activities were evaluated according to the 2,2-diphenyl-1-picrylhydrazyl radical scavenger method. Sage (Salvia officinalis) showed the highest antioxidant activity (91%), while the lowest (11.3%) was seen in parsley (Petroselinum crispum). A strong correlation (r = 0.85) between antioxidant activity and total phenolic content was found. The phenolic compounds identified by HPLC were gallic acid, protocatechuic acid, catechin, gentisic acid, chlorogenic acid, vanillic acid, syringic acid, caffeic acid, epicatechin and benzoic acid. All the investigated plants contain gallic acid, whose phenolic content ranged from 0.4 to 37.8 mg per 100 g, catechin (0.3-339.9 mg per 100 g), protocatechuic acid (0.3-41.9 mg per 100 g) and gentisic acid (0.3-35.8 mg per 100 g), while caffeic acid (0.3-2.6 mg per 100 g) was detected in six species only. These natural plant phenolics could thus be a good source of antioxidants for applications in food.