Umbellularia californica (California bay laurel) and Laurus nobilis (Mediterranean bay laurel) leaves may be mistaken or used as a substitute on the market due to their morphological similarity. In this study, a comparison of anatomical and chemical features and biological activity of both plants is presented. L. nobilis essential oil biting deterrent and larvicidal activity were negligible. On...

Qualitative and quantitative chemical composition, activity against bacteria, yeasts and moulds and antioxidant activity of two variants (HV400 and HV3200) of hydrolates from dried lavender flowers (Lavandula angustifolia) were determined. The main chemical compounds were linalool (39.2% HV400, 29.0% HV3200), α-terpineol (7.1% HV400, 12.7% HV3200), borneol (4.8% HV400, 9.3% HV3200) and terpinen...

Essential oils obtained from inflorescences of three Origanum vulgare L.ssp. hirtum (Link) Ietswaart samples, growing wild in different locations in Campania (Southern Italy), were analysed. Three chemotypes were found: the first, with a prevalence of carvacrol/thymol; the second, characterized by the prevalence of thymol/alpha-terpineol; the third, featuring a prevalence of linalyl acetate and...

essential oil extracted from the leaves of myrtle, myrtus communis l. (myrtaceae)was tested in vitro for volatile toxicity against two stored-product insects (tribolium confusum and callosobruchus maculatus). the chemical composition of the plant oil was examined by gas chromatography-mass spectrometry (gc-ms). the major oil components were α-pinene (10.4%), α- terpineol (10.1%), linalool (9.0%...

Food waste is one of the main topics various scientific studies last decade. In this regard, work analyzed an essential oil (EO) extracted from flavedo Citrus aurantium ‘Crispifolia’ fruit. The analysis, performed by GC-MS, showed a chemically variegated chromatogram characterized presence limonene (33.35%), but also oxygenated monoterpenes such as β-linalool (7.69%), α-terpineol (7.06%), and g...

Microbial diversity and dynamic changes play an important role in the production of fermented peppers. In this study, relationship between fungal communities volatile flavor compounds traditional Chinese peppers was investigated by high-throughput sequencing technology. The results showed that Hanseniaspora a dominant fungus during whole fermentation course accounted for 82.22% community on ave...