A furocoumarin intercalated between two base pairs of native DNA can photoreact with two pyrimidine bases engaging both its 4',5'and its 3,4-double bond. This fact was evidenced studying the behaviour of the fluorescence acquired by DNA during irradiation at 365 nm. When this double reaction occurs, a cross-linking is formed between the two strands of DNA, as denaturation and renaturation exper...

the species heracleum rawianum belongs to apiaceae, is one of the native species in iran. the leaves and fruits of heracleum rawianium are used traditionally in iran as flavouring agent and spice for food. in the present work, the extraction of aerial parts of this plant with acetone by maceration is described. our phytochemical analysis of the chloroform extract of the aerial parts of this pla...

Lemon and orange oils were analyzed for the presence of the furocoumarins 5-methoxypsoralen (5-MOP) and 8-methoxypsoralen (8-MOP) with the Agilent 1290 Infinity LC system. At 1000 bar, the total analysis time in reversed-phase (RP) liquid chromatography (LC) with acetonitrile and water as mobile phase components could be reduced to 4 min. In the frame work of green chromatography, and the prese...

A method for the determination of three furocoumarins containing two new chemicals (GF-I-1 and GF-I-4) in commercially available grapefruit juice and grapefruit itself was developed using high-performance liquid chromatography (HPLC). These components isolated from grapefruit juice have 5-geranyloxyfurocoumarin dimer structures showing extremely high affinities for a form of cytochrome P450 (CY...

Short-wave ultraviolet light (UVC, 254 nm) can reduce dramatically the microbial load in air or on hard surfaces free from food residues, and can eliminate pathogens from potable water filtered to remove organic residues and 'clumps' of bacteria. More recently, approval of the Food and Drug Administration (USA) has been sought for a system for the destruction of pathogenic bacteria in fruit jui...

Commercial operations use low-temperature conditioning of citrus fruits to reduce the incidence of chilling injury (CI) during cold storage and quarantine treatments. Rio Red grapefruits (Citrus paradisi Macf) were stored for 12 weeks at 11°C or 5°C; an additional set was temperature conditioned at 16°C for 7 days before storing at 5°C (CD). Every 3 weeks, samples were assessed for chilling inj...