Volatile Chemical Composition Research Articles

Chemistry of scented nectar in the black lily Fritillaria camschatcensis (Liliaceae)

AbstractVolatile compounds in floral nectar may affect plant–pollinator relationships; however, the understanding of the distribution and functions of scented floral nectar is still relatively limited. In this study, we examined the volatile constituents of the scented floral nectar of the black lily Fritillaria camschatcensis and their potential to attract flower‐visiting flies. In Japan, F. camschatcensis comprises two varieties, var. camschatcensis (lowland) and var. keisukei (alpine). The flowers of both varieties secrete large amounts of nectar that is fed on by visiting flies. We investigated the sugar concentration of the nectar using high‐performance liquid chromatography (HPLC) and studied its volatile chemical composition using gas chromatography–mass spectrometry. We conducted a bioassay using a synthetic mixture of nectar volatiles of the lowland variety to test whether flies are attracted to volatile compounds in the nectar scent. HPLC analysis showed that glucose and fructose occur in the nectar of the alpine variety, whereas the lowland variety nectar contained glucose but lacked fructose. Nectar volatile compounds differed substantially between the two varieties; the volatiles of the lowland variety consisted primarily of four aliphatic acids, whereas acetophenone was the main volatile compound in the alpine variety. The bioassay showed that a mixture of three aliphatic acids detected as volatiles of the lowland variety nectar attracts flies, including those that visit the alpine variety flowers such as Calliphoridae. These results suggest that the volatiles of the scented nectar serve as attractants for flower visitors and may have an important role in the pollination of F. camschatcensis.

Exploring the chemotaxonomic significance of selected Citrus essential oils through GC-MS/FID and multivariate correlation analyses

The volatile chemical composition and qualitative as well as quantitative variation of the leaf and peel essential oils of five species belonging to Citrus genus were studied. The investigated Citrus species were Citrus aurantifolia (Christm.) Swingle, Citrus limon L. (Osbeck), Citrus maxima (Burm.f.) Merr. R, Citrus medica L. and Citrus medica *Citrus limon. Essential oils were isolated by hydrodistillation and analysed using GC-MS/FID. In total 49 compounds comprising of 83.1-99.0% of the volatile compositions were identified in five leaf essential oils whereas 45 compounds comprising of 97-99.4% of the volatile compositions were identified in peel essential oils. Oxygenated monoterpenes were the predominant composition present in the leaf oils of all Citrus species whereas sesquiterpene hydrocarbons were the main composition found in C. maxima leaf oil (39.9%). Monoterpene hydrocarbons were predominating in the isolated peel oils. Principal component analysis of Citrus species was employed to provide a comprehensive evaluation of essential oil components. Both PCA and cluster analysis of both leaf and peel essential oils were classified into two clusters and then subsequent subclusters, characterized according to the major essential oil components. Monoterpene hydrocarbons, oxygenated hydrocarbons and diterpenes were identified as the significant category of compounds characterised for Citrus essential oils.

Detection Strategies for Volatile Fragrance Released from Agricultural Products: Progress and Prospects

AbstractThe volatile aroma released from agricultural products is closely related to the health status and quality of their growth, thus endowing the related detection with great significance. For example, the dynamic variation of the volatile chemical composition of a banana during the growth process can reflect its ripeness. Also important for quality monitoring and storage is to precisely and swiftly identify volatile compounds produced by mildew in rice and wheat. In this endeavor, the current detection technologies such as gas chromatography‐mass spectrometry method (GC‐MS) cannot meet the pressing needs of smart agriculture in terms of real‐time monitoring, cost‐effectiveness, sensitivity, and detection speed, thereby necessitating alternative strategies to simultaneously satisfy these requirements. Aiming to provide an overall development trend in this field, this paper summarizes the existing detection technologies including GC‐MS, E‐nose, and sensory analysis with their respective shortcomings and challenges, and then proposes the application prospects. This work can effectively enrich the reliable monitoring methods for volatile agricultural fragrance while promoting the long‐run development of smart agriculture.

Volatile Constituents of Some Myrtaceous Edible and Medicinal Fruits from the Brazilian Amazon.

Native and exotic fruits from the Amazon have varied characteristics, with aroma being a decisive factor in their acceptance for medicinal use as a nutraceutical supplement. This work aimed to analyze the chemical constituents of the volatile concentrates of some Myrtaceous fruit species sampled in the Brazilian Amazon. The fruit's pulps were subjected to simultaneous distillation-extraction, and gas chromatography-mass spectrometry was used to analyze their volatile chemical composition. In the volatile concentrate of Eugenia stipitata (Araçá-boi) α-pinene (17.5%), citronellyl butanoate (15.6%), and pogostol (13.5%) were identified as primary constituents; Eugenia uniflora (Ginja) concentrate comprised curzerene (30.5%), germacrone (15.4%), atractylone (13.1%), and (E)-β-ocimene (11.1%); in Myrciaria dubia (Camu-Camu), α-pinene (55.8%), (E)-β-ocimene (13.1%), and α-terpineol (10.0%) were present; in Psidium guajava (Goiaba) were (2E)-hexenal (21.7%), hexanal (15.4%), caryophylla-4(12),8(13)-dien-5-β-ol (10.5%), caryophyllene oxide (9.2%), and pogostol (8.3%); and in Psidium guineense (Araçá), limonene (25.2%), ethyl butanoate (12.1%), epi-β-bisabolol (9.8%), and α-pinene (9.2%) were the main constituents. The analyzed volatile concentrates of these fruit species presented a significant diversity of constituents with a predominance of functional groups, such as monoterpenes, sesquiterpenes, and fatty acid derivatives, originating from the plant's secondary metabolism and playing an important role in their nutritional and medicinal uses.

Micro-Morphology characterization and HS-SPME-GC-MS Analysis of Floral parts of Quararibea funebris (La Llave) Vischer, traditionally known as Rosita de Cacao.

The flowers of Quararibea funebris are used to make a traditional drink called tejate, to which they add aroma, flavor and consistency. The study aims to profile the morphoanatomy of the floral parts of Q. funebris and analyze the changes in its volatile chemical composition during the drying process from 0 to 180 days by HS-SPME-GC-MS. The calyx, corolla, androecium, and gynoecium have distinct characteristics, such as non-glandular fused stellate trichomes, calcium oxalate crystals, and large secretory ducts. Histochemical localization reveals the presence of mucilage and total lipids in all parts of the flower. The chemical analysis of the essential oil, extracted from the flowers, showed that transfarnesol and geraniol were the most abundant compounds, with a yield of 0.04 %. HS-SPME analysis indicated that fresh flowers had a more complex composition than dried ones. In total, 31 components were identified. Nonanal and geranyl acetone were found to be distinctive components of dried flowers. Microscopic examination helps in identifying and authenticating raw materials and also reveals the presence of secretory ducts in all floral parts, which is a distinctive feature. The chemical profile of volatiles provides an important parameter for the evaluation of the quality of Rosita de Cacao raw materials.

Volatile organic compounds in preen oil and feathers - a review.

For a long time birds were assumed to be anosmic or at best microsmatic, with olfaction a poorly understood and seldom investigated part of avian physiology. The full viability of avian olfaction was first discovered through its functions in navigation and foraging. Subsequently, researchers have investigated the role of olfaction in different social and non-social contexts, including reproduction, kin recognition, predator avoidance, navigation and foraging. In parallel to the recognition of the importance of olfaction for avian social behaviour, there have been advances in the techniques and methods available for the sampling and analysis of trace volatiles and odourants, leading to insights into the chemistry underlying chemical communication in birds. This review provides (i) an overview of the current state of knowledge regarding the volatile chemical composition of preen oil and feathers, its phylogenetic coverage, chemical signatures and their potential functions, and (ii) a discussion of current methods used for the isolation and detection of volatiles. Finally, lines for future research are proposed.

Chemical contents and antibacterial activity of volatile oils from Paederia pilifera

Volatile oils from aerial parts, leaves and flowers of Paederia pilifera were extracted by steam distillation. The volatile constituents and chemical compositions were investigated by gas chromatography-mass spectrometry (GC-MS). A total of 28, 18 and 26 volatile compounds were identified in the oils obtained from the aerial parts, leaves and flowers, respectively. Interestingly, hexadecanoic acid (25) was the highest component, accounting for 56.78% of the volatile oil derived from the aerial parts and 60.37% from the leaves. The most abundant compounds in the volatile oil from flowers were diisooctyl sebacate (42, 27.03%), followed by bis(2-ethylhexyl) phthalate (37, 9.03%) and docosane (34, 6.82%). The volatile oils of Paederia pilifera were evaluated for antibacterial activity and the bioassay results revealed that the oils displayed antibacterial activity against strains of Bacillus cereus B4ac-DSM4384, Staphylococcus aureus TISTR746 and Escherichia coli JM107 with values of MIC ranging from 0.278 to 35.63 mg/mL. The flower oil was found to be the most active agent against Escherichia coli with MIC value of 0.278 mg/mL. The volatile oil obtained from the aerial parts exhibited antimicrobial activity against all three strains of Bacillus cereus, Staphylococcus aureus and Escherichia coli with MIC values of 33.63, 5.11 and 0.531 mg/mL, respectively. The leaf oil possessed antibacterial activity against the strains of Bacillus cereus and Escherichia coli with MIC values of 31.64 and 0.494 mg/mL, respectively and a similar pattern was observed in the flower oil with MIC values of 35.63 and 0.278 mg/mL, respectively.

Development of the gas chromatography/mass spectrometry-based aroma designer capable of modifying volatile chemical compositions in complex odors.

Many volatile organic compounds (VOCs) are used to produce various commercial products with aromas mimicking natural products. The VOCs responsible for aromas have been identified from many natural products. The current major strategy is to analyze chemical compositions and aroma qualities of individual VOCs using gas chromatography/mass spectrometry (GC/MS) and GC-olfactometry. However, such analyses cannot determine whether candidate VOCs contribute to the characteristic aroma in mixtures of many VOCs. In this study, we developed a GC/MS-based VOC collection/omission system that can modify the VOC compositions of samples easily and rapidly. The system is composed of GC/MS with a switching unit that can change gas flow routes between MS and a VOC collection device. We first applied this system to prepare gas samples for omission tests, and the aroma qualities of VOC mixtures with and without some VOCs were evaluated by panelists. If aroma qualities were different between the 2 samples, the omitted VOCs were likely key odorants. By collecting VOCs in a gas bag attached to the collection device and transferring some VOCs to MS, specific VOCs could be omitted easily from the VOC mixture. The system could prepare omission samples without chemical identification, preparation of each VOC, and laborious techniques for mixing VOCs, thus overcoming the limitations of previous methods of sample preparation. Finally, the system was used to prepare artificial aromas by replacing VOC compositions between different samples for screening of key odorants. In conclusion, the system developed here can improve aroma research by identifying key odorants from natural products.

Detection of Secondary Metabolites, Proximate Composition and Bioactivity of Organic Dried Spirulina (Arthrospira platensis)

In this work, Arthrospira platensis grown in Tuscany, Italy, was investigated using different analytical approaches to characterize its volatile and non-volatile chemical composition. The results showed the presence of a high number of volatile organic compounds (VOCs) such as hydrocarbons, furans, sulfides, alkanes, aldehydes, alcohols, ketones, esters and compounds belonging to other chemical classes such as fatty acids, alcohols and sugars. Furthermore, a proximal composition analysis was also performed to determine the protein, fat, carbohydrate and ash content. Total antioxidant capacity (TAC) determined by FRAP and ABTS•+ methods (5.96 mmol TE/g DW; 5.28 mmol Fe2+E/g DW, respectively), showed good reducing power and comparable free radical scavenging activity. The antibacterial power of spirulina-based alcoholic macerate (AM) was also evaluated against Staphylococcus aureus (ATCC 29213), Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 060127853), Enterococcus faecalis (ATCC 29211), Klebsiella pneumoniae (ATCC 700603) and Candida albicans (ATCC 24433) and the obtained data have shown that it had no effect against pathogenic bacterial strains. On the contrary, at low concentrations, AM exerted a prebiotic effect on some probiotic strains such as L. casei if treated with AM concentrations ranging from 1.56% v/v and 3.12% v/v and L. rhamnosus if treated with AM concentrations lower than 0.78% v/v. In conclusion, this study highlighted how spirulina, based on the rich composition and its antioxidant and prebiotic effect, can represent a source of beneficial substances for human health.

Exploring the Sustainable Exploitation of Bioactive Compounds in Pelargonium sp.: Beyond a Fragrant Plant.

This review article aims to present an overview regarding the volatile compounds in different scented species of Pelargonium and their biological activities, immunomodulatory activity, cytotoxic activity, high larvicidal activity and ethnopharmacological uses. Although the Pelargonium genus includes many species, we focused only on the scented ones, with the potential to be used in different domains. Pelargonium essential oil showed great properties as antioxidant activity, antibacterial activity (against K. pneumonie, S. aureus or E. coli strains) and antifungal activity (against many fungi including Candida sp.), the responsible compounds for these properties being tannins, flavones, flavonols, flavonoids, phenolic acids and coumarins. Due to the existence of bioactive constituents in the chemical composition of fresh leaves, roots, or flowers of Pelargonium sp. (such as monoterpenoid compounds-citronellol, geraniol, linalool, and flavonoids-myricetin, quercetin and kaempferol), this species is still valuable, the bio-compounds representing the base of innovative substitutes in food processing industry, nutraceuticals, or preventive human or veterinary medicine (substitute of antibiotics). Highlighting the volatile chemical composition and properties of this scented plant aims to rediscover it and to emphasize the vast spectrum of health-promoting constituents for a sustainable approach. Future research directions should point to the application of plant biotechnology with a significant role in conservation strategy and to stimulate commercial interest.

Characterization of the physicochemical composition of anaerobically digested (digestate) high throughput red meat abattoir waste in South Africa and the determination of its quality as a potential biofertilizer

Anaerobic digestion as a treatment option for waste produced in high throughput red meat abattoirs in South Africa is now gaining interest in both private and government sectors. The resultant digested slurry (digestate) is currently being regarded as waste despite its nutritional value for soil and plants which can be harnessed if digestate is utilized as biofertilizer to ensure nutrient cycling. The study investigated the physicochemical and microbial characteristics of digestate emanating from anaerobic digestion of red meat abattoir waste in South Africa, as well as evaluating its potential use as biofertilizer. The pH, total solids, volatile solids, chemical oxygen demand, electrical conductivity, total volatile fatty acids and chemical composition were determined using standard methods. Microbial analyses were determined according to the serial dilution method (101- 1010). The results were benchmarked with Public Available Specifications (PAS) 110 standards for quality control of digestate intended to be used as biofertilizer for agricultural purposes. Results for pH, total solids, electrical conductivity, chemical oxygen demand, and total volatile fatty acids fell within the required PAS110 standard which requires standard limits of 6.5–9, 30 %–50 %, <1500 mg/L, <3000 μS/cm, and 0.43 COD/g VS respectively. Moisture content in all red meat abattoir digestate ranged from 92.05 ± 0.5 % to 95.49 ± 0.38 % and did not meet the required limit of <35 %. E. coli in untreated cattle and pig abattoir digestate were 1023 ± 35 cfu/mL and 1068 ± 51 cfu/mL, respectively, and also did not meet the required standard limit of <1000 cfu/mL. Chemical composition showed that abattoir digestate was abundant in both macronutrients and micronutrients, and heavy metal concentrations in all digestate samples fell within the PAS 110. In conclusion, abattoir digestate was observed to be highly abundant in nutrients essential for soil health and plant growth, and mostly met the required EU PAS110 standard for utilization as biofertilizer in agricultural land.

Determining the impact of seasoning on the volatile chemical composition of the oak wood of different Sherry Casks® by DTD–GC–MS

The casks that have contained for a certain time Sherry wines are known as Sherry Casks® and their use and value have increased in recent years, as they confer unique organoleptic properties to the distillates and beverages that are aged inside them. During their seasoning, these casks yield certain compounds from wood into the wines, and at the same time, they retain some compounds from these Sherry wines which, in turn, are transferred to the distillates that are aged inside the casks, so that wood acts as a transfer vector between the two alcoholic beverages. A characterization of seasoned staves with three Sherry wines, Fino, Oloroso, and Pedro Ximénez, by DTD–GC–MS has been carried out in this study. Different tendencies regarding the compounds present in the wood have been observed as follows: in general, certain compounds from wood either disappeared or decreased during its seasoning, while other compounds that come from the seasoning wine either increased or appeared in the wood during the seasoning process. This fact demonstrates that during the ageing of Sherry wines these transfer certain interesting compounds into the casks wood, which are in turn transferred to the distillates.

Waste Citrus limon Leaves as Source of Essential Oil Rich in Limonene and Citral: Chemical Characterization, Antimicrobial and Antioxidant Properties, and Effects on Cancer Cell Viability.

This study investigated chemical composition, cytotoxicity in normal and cancer cells, and antimicrobial and antioxidant activity of the essential oil (EO) isolated by hydrodistillation from the discarded leaves of lemon (Citrus limon) plants cultivated in Sardinia (Italy). The volatile chemical composition of lemon leaf EO (LLEO) was analyzed with gas chromatography-mass spectrometry combined with flame ionization detection (GC/MS and GC/FID). The most abundant component of LLEO was limonene (260.7 mg/mL), followed by geranial (102.6 mg/mL) and neral (88.3 mg/mL). The antimicrobial activity of LLEO was tested using eight bacterial strains and two types of yeasts by a microdilution broth test. Candida albicans showed the greatest susceptibility (MIC = 0.625 μL/mL) and Listeria monocytogenes and Staphylococcus aureus were inhibited at low LLEO concentration (MIC values from 2.5 to 5 μL/mL). The C. limon leaf EO displayed radical scavenging ability (IC50 value of 10.24 mg/mL) in the 2,2-diphenyl-1-picryl-hydrazylhydrate (DPPH) assay. Furthermore, the LLEO impact on cell viability was explored by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay in cancer HeLa cells, A375 melanoma cell line, normal fibroblasts (3T3 cells), and keratinocytes (HaCaT cells). LLEO, at 24 h of incubation, significantly reduced viability from 25 μM in Hela cells (33% reduction) and A375 cells (27%), greatly affecting cell morphology, whereas this effect was found from 50 μM on 3T3 fibroblasts and keratinocytes. LLEO's pro-oxidant effect was also established in HeLa cells by 2',7'-dichlorodihydrofluorescein diacetate assay.

Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic.

The chemical composition of dark chocolate has a significant impact on its complex flavor profile. This study aims to investigate the relationship between the volatile chemical composition and perceived flavor of 54 dark chocolate samples made from Trinitario cocoa beans from the Dominican Republic. The samples were evaluated by a trained panel and analyzed using gas chromatography-mass spectrometry (GC-MS) to identify and quantify the volatile compounds. Predictive models based on a partial least squares regression (PLS) allowed the identification of key compounds for predicting individual sensory attributes. The models were most successful in classifying samples based on the intensity of bitterness and astringency, even though these attributes are mostly linked to non-volatile compounds. Acetaldehyde, dimethyl sulfide, and 2,3-butanediol were found to be key predictors for various sensory attributes, while propylene glycol diacetate was identified as a possible marker for red fruit aroma. The study highlights the potential of using volatile compounds to accurately predict chocolate flavor potential.

NON-POLAR CHEMICAL COMPOSITION OF DICHLOROMETHANE FRACTION OF ENDOPHYTIC BACTERIA BACILLUS HALOTOLERANS XJB-35

Endophytic bacteria are found in the within tissues of plants and have intimate associations with their host. Moreover, endophytes are potent source of antimicrobial natural compounds that mimic plant-based metabolites. The current study we isolated endophytic bacteria from the stem of Vernonia anthelmintica and investigated volatile chemical composition of dichloromethane extraction. A total 14 compound identified by Gas chromatography–mass spectrometry (GC-MS) in addition measured antimicrobial activity against Staphylococcus aureus, Escherichia coli, and Candida albicans.

Volatile Aroma Compounds of Gavina® Watermelon (Citrullus Lanatus L.) Dietary Fibers to Increase Food Sustainability

To deal with climate emergency and reduce environmental impact, agro-industrial wastes are gradually gaining interest and are being used for new products and applications. The large production of watermelons represents an opportunity because of the many byproducts that can be transformed into innovative and valuable foodstuffs. In this study, we examined the lycopene-rich whole dietary fiber (WDF) obtained from the watermelon pomace of a peculiar cultivar, Gavina® (Oristano, Italy) a seedless fruit from Sardinia (Italy). The volatile chemical composition of the WDF was investigated using Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). The aim was to follow the evolution of the Volatile Organic Compounds (VOCs) fraction during storage and verify its stability over time. Since watermelon is an excellent source of carotenoids, their byproducts were the most abundant VOCs of the freshly prepared samples, but their overall abundance decreased significantly during storage. The opposite trend was observed for acids and aldehydes, whose increase over time is related to amino acid degradation. Freshly prepared WDF can be used in the food industry as an antioxidant-rich dietary fiber that imparts a characteristic and pleasant aroma. Over time, its aroma profile and carotenoid content change considerably, reducing its health properties and limiting its potential application as a natural flavor.

Volatile Chemical Variation of Essential Oils and Their Correlation with Insects, Phenology, Ontogeny and Microclimate: Piper mollicomum Kunth, a Case of Study.

The aim of this study was to monitor the volatile chemical composition from leaves and reproductive organs of Piper mollicomum Kunth (PM), in its reproduction period, as well as register inflorescence visitors, microclimate and phenological information. The essential oils (EOs) obtained from the different fresh organs by hydrodistillation were identified and quantified by Gas Chromatography/Mass Spectrometry (GC/MS) and by GC coupled to a Flame Ionization Detector (GC/FID), respectively. The cercentage content of some volatiles present in reproductive organs, such as limonene, 1,8-cineole, linalool and eupatoriochromene, increased during the maturation period of the inflorescences, and decreased during the fruiting period, suggesting a defense/attraction activities. Furtermore, a biosynthetic dichotomy between 1,8-cineole (leaves) and linalool (reproductive organs) was recorded. A high frequency of bee visits was registered weekly, and some correlations showed a positive relationship between this variable and terpenes. Microclimate has an impact on this species' phenological cycles and insect visiting behavior. All correlations between volatiles, insects, phenology and microclimate allowed us to present important data about the complex information network in PM. These results are extremely relevant for the understanding of the mechanisms of chemical-ecological plant-insect interactions in Piperaceae, a basal angiosperm.

Bioactive Attributes and Analysis of Electronic Nose Feature Signals of Colombian Stingless Bees Propolis.

The volatile and non-volatile chemical composition and bioactivity of propolis from the species Apis mellifera has been widely studied, but there is very little knowledge regarding propolis of other bee species, which ultimately hinders their differentiation and potential use. In this work, 53 propolis samples of A. mellifera and four stingless bee species (Frieseomielitta sp., Melipona eburnea, Melipona sp., and Trigona sp.) were collected in Colombia. An electronic nose with 10 metal oxide semiconductor sensors (MOS) was used to generate a pattern of the representative volatile compounds of the samples. Ethanolic extracts were obtained to assess their antioxidant activity towards DPPH radical and ABTS radical cation, total phenolics, and color (CIELAB space). The results showed an overall similarity of the aromatic profiles between species. The antioxidant activity of Frieseomielitta sp. propolis was higher than that of A. mellifera and the other species, in correspondence with a higher phenolic content. CIELAB color parameter b* was the most differentiating variable among samples, indicating a variation of propolis colors between red and yellow. By combining the data from physico-chemical analysis and aromatic profile, it was possible to differentiate the propolis from each bee species, with the exception of those from Melipona sp. and Trigona sp., indicating their similarity. These results have practical significance since they are a starting point to recognizing and valuing native stingless bee propolis and their bioactive potential, which, in addition to geographical differentiation and further quality parameters evaluation, will enhance their commercial exploitation.

Volatile Oil Chemical Composition of Wild, Edible Centaurea scabiosa L. and Its Cytotoxic Activity.

Centaurea species are well known as a source of phytopharmaceuticals having both beneficial and harmful influences on human health. Centaurea scabiosa L. is a wild edible plant used in Mediterranean cuisine in the Dalmatian region of Croatia. We have assessed the volatile oil's chemical composition using GC/MS chromatography and its cytotoxic activity on human fibroblasts using the MTT test. Data on chromosome number, obtained by classical karyological methods, and genome size, assessed by flow cytometry, of the same plant material of C. scabiosa, were also given. The major chemical compounds found in C. scabiosa volatile oil were heptacosane, caryophyllene oxide, alloaromadendrene epoxide, α-cyperone, and α-bisabolol. This volatile oil showed no cytotoxicity on human fibroblasts in a dose range of 0.01-1 g/L. The chromosome number of a C. scabiosa sample from Croatia showed 2n = 20 + 2B chromosomes. The total genome DNA amount of 2C = 3.3 ± 0.01 pg or 1 Cx = 1628 Mbp presents the first report on the genome size of this species from Croatia. The presented results support the idea of using this plant in the human diet. To our knowledge, this is the first report on edible C. scabiosa species in general and in particular from Croatia.

Bioactive components and antibacterial activities of hydrolate extracts by optimization conditions from Paeonia ostii T. Hong ＆ J. X. Zhang

Tree peony is an economically important plant with nine wild species distributed in China. Among them, Paeonia ostii T. Hong ＆ J. X. Zhang is one of the most cultivated wild species for its ornamental, medicinal, and edible oil values. However, the biochemical composition and biological activities of hydrolate extracts from P. ostii are largely unknown. In this study, we investigated the potentials of various P. ostii organs for being used as antibacterial agents. The single-factor optimization and Box-Behnken Design (BBD) experiments were performed to determine the optimal hydrosol extraction conditions as follows: extraction duration of 4 h, temperature of 90 °C, pressure of 0.35 MPa, and ratio of 6:1. In total, 150 volatile chemicals were identified and quantified from P. ostii through gas chromatography-mass spectrometry (GC-MS). The antibacterial activities against eight Gram-positive and Gram-negative bacterial were examined. Among the volatile substances, mono-terpenoids (31.36–77.28 %) was of the highest content in P.ostii , followed by alcohols (17.69–26.82 %). The quantitative test demonstrated the P. ostii hydrosols being significantly effective against Staphylococcus aureus and Streptococcus hemolytis - β . In particular, the newly-grown leaf hydrosols displayed more pronounced antibacterial effects than those from other organ, with the inhibition zones and minimal inhibitory concentrations (MICs) being 10.65–17.5 mm and 0.78–12.5 mg/mL, respectively. The results indicate that the hydrolate extracts from P. ostii possessed remarkable antibacterial activities against some common skin-infecting and food-borne bacterial pathogens, implying that P. ostii could be a potential source for antibacterial agents for food, pharmaceutical, and cosmetics. • Volatile chemical composition of hydrosols from different organs of Paeonia ostii was systematically identified. • Optimal hydrosol extraction conditions were determined by single-factor optimization and Box-Behnken Design experiments. • Antibacterial activities of P.ostii hydrosols against eight Gram-positive and Gram-negative bacteria were verified. • Antibacterial assay suggests that P. ostii may serve as a source of antibacterial agents for food, pharmaceutical, and cosmetic applications.