Volatile Oils
Mostrando 13-24 de 98 artigos, teses e dissertações.
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13. Anatomy and volatile oil chemistry of Eucalyptus saligna cultivated in South Brazil
ABSTRACT Eucalyptus saligna Sm., Myrtaceae, commonly known as Sydney blue gum, is often confused with several other species in the genus. The leaf volatile oils of the species have been reported to have antimicrobial, insecticidal, nematicidal, repellent and cytotoxicity properties. The present work provides anatomy as well as volatile oil chemistry of the s
Rev. bras. farmacogn.. Publicado em: 2018-04
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14. Chemical composition and seasonality variability of the Spiranthera odoratissima volatile oils leaves
ABSTRACT Spiranthera odoratissima A. St.-Hil., Rutaceae, known as “manacá” is a shrub native of the Brazilian Cerrado. Their leaves and roots are popularly used to treat rheumatism, infection and abdominal pain. This study analyzed the chemical composition of volatile oils from leaves of S. odoratissima and verified the seasonal variability of its chemi
Rev. bras. farmacogn.. Publicado em: 2018-01
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15. Influence of growth regulators on distribution of trichomes and the production of volatiles in micropropagated plants of Plectranthus ornatus
ABSTRACT The profile of volatile organic compounds, the glandular and non-glandular trichomes of Plectranthus ornatus, obtained by in vitro cultivation, was evaluated in plants grown in Murashide and Skoog medium supplemented with benylaminopurine at 4.5, 9.0, and 18.0 µM + naphthaleneacetic acid at 5.37 µM, kinetin at 4.7, 9.3 and 18.5 µM + naphthaleneac
Rev. bras. farmacogn.. Publicado em: 2017-12
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16. Chemical composition of cold pressed Brazilian grape seed oil
Abstract Grape seed oil (GSO) is an important by-product of the wine-making industry which has received attention as an alternative source of vegetable oils; its chemical compounds can be influenced by agricultural practices and industrial processing. Knowledge of the composition of Brazilian GSO is scarce; thus, this study aimed to analyze the chemical char
Food Sci. Technol. Publicado em: 19/10/2017
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17. Chemical composition and seasonal variation of the volatile oils from Trembleya phlogiformis leaves
ABSTRACT Trembleya phlogiformis DC., Melastomataceae, is a shrub whose leaves are used as a dye for dyeing wool and cotton. The present article aimed to carry out the morphological description of the species, to study the chemical composition of volatile oils from the leaves and flowers and the seasonal variability from the leaves during a year. Macroscopic
Rev. bras. farmacogn.. Publicado em: 2017-08
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18. MODELING OF BASIL ESSENTIAL OIL EXTRACTION WITH VARIABLE DIFFUSION COEFFICIENT
ABSTRACT: Essential oils are complex mixtures of volatile compounds found at low levels in aromatic plant specific parts. Soluble in organic solvents, these oils are characterized by their fragrance and antimicrobial activity, being widely used in industries. The mathematical modeling of essential oil extraction is a relevant step in the project of industria
Eng. Agríc.. Publicado em: 2017-08
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19. Utilization of dynamic light scattering to evaluate Pterodon emarginatus oleoresin-based nanoemulsion formation by non-heating and solvent-free method
Abstract Pterodon emarginatus Vogel, Fabaceae, is a great source of bioactive compounds. The most known and studied herbal derivative from this species is an ambar-colored oleoresin that contains vouacapane diterpenes and volatile terpenoids, such as β-caryophyllene. Some recent papers aimed to generate nanoemulsions using this oleoresin for biological appl
Rev. bras. farmacogn.. Publicado em: 2017-06
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20. Elaiophores: their taxonomic distribution, morphology and functions
ABSTRACT Elaiophores are floral glands that secrete non-volatile oils as a reward for their pollinators. Their secretions mediate a specialized interaction between oil-producing plants and a few species of oil-collecting bees - Apidae and Melittidae. The present review focuses on the morphological and functional aspects of these secretory structures. We also
Acta Bot. Bras.. Publicado em: 15/05/2017
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21. Intraspecific Variation of the Volatile Chemical Composition of Myracrodruon urundeuva Fr. Allem. ("Aroeira-do-Sertão"): Characterization of Six Chemotypes
Myracrodruon urundeuva Fr. Allem. (Anacardiaceae) is the scientific designation of "aroeira-do-sertão", a tree well dispersed through the "Caatinga", the characteristic northeastern Brazil flora. Its trunk bark decoction is used to treat cutaneous affections, urinary and respiratory diseases and as a postpartum aseptic bath. This work reports the analyses o
J. Braz. Chem. Soc.. Publicado em: 2017-05
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22. HS-SPME AS AN EFFICIENT TOOL FOR DISCRIMINATING CHEMOTYPES OF Lippia alba (Mill.) N. E. Brown
Lippia alba (Mill.) N. E. Brown (Verbenaceae) is a medicinal plant for which several biological activities are reported, such as sedative, anxiolytic, anti-ulcer, antifungal, antimicrobial, antioxidant, antispasmodic, anti-nociceptive and anti-inflammatory. It is characterized by the production of essential oils which have been used to classify the plant in
Quím. Nova. Publicado em: 2017-01
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23. Supplementation with corn oil and palm kernel oil to grazing cows: ruminal fermentation, milk yield, and fatty acid profile
ABSTRACT The effect of supplementation with corn oil (CO) and its mixture with palm kernel oil (CO:PKO 75:25) to grazing cows on ruminal fermentation, milk yield, and its fatty acid (FA) profile was evaluated. The treatments were: one control treatment (C) without oil and two treatments with 720 g d−1/cow of CO or CO:PKO (ether extract: 22.7 g kg−1 for c
R. Bras. Zootec.. Publicado em: 2016-11
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24. Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment
Abstract This study evaluated the chemical and volatile composition of jujube wines fermented with Saccharomyces cerevisiae A1.25 with and without pulp contact and protease treatment during fermentation. Yeast cell population, total reducing sugar and methanol contents had significant differences between nonextracted and extracted wine. The nonextracted wine
Food Sci. Technol. Publicado em: 01/04/2016