Plant growth-promoting bacterial endophytes (PGPBEs) produce volatile and diffusible compounds that inhibit phytopathogens (Santoyo et al., 2016) [1]. A recent work by Rojas-Solis and colleagues [2] demonstrated the antifungal effect of volatile organic compounds exerted by the Pseudomonas stutzeri E25 and Stenotrophomonas maltophilia CR71 endophytes, highlighting the production of sulfur-conta...

A dye-sensitized metal-organic framework, TMU-5S, was synthesized based on introducing the laser dye Rhodamine B into the porous framework TMU-5. TMU-5S was investigated as a ratiometric fluorescent sensor for the detection of explosive nitro aromatic compounds and showed four times greater selectivity to picric acid than any state-of-the-art luminescent-based sensor. Moreover, it can selective...

Root and crown rot (gummosis) is known as the most destructive disease affecting pistachio in Iran. The efficiency of bacterial strains to reduce the growth rate of Phytophthora pistaciae was studied under different electrical conductivities (EC, 0, 2, 4, 8, 12 ds/m). Soil and rhizosphere samples were collected from pistachio growing regions in Kerman province, Iran, during 2011 - 2012. Overall...

The pulp of pitanga (Eugenia uniflora L.) is used to prepare pitanga juice. However, there are no reports on the identification and quantification of the main constituents in pitanga pulp. The aim of this study was to identify and quantify the major volatile and non-volatile low-molecular-weight constituents of the pulp. Isolation of volatile compounds was performed by solvent-assisted flavor e...

Dill (Anethum graveolens L.) is a popular herb used in many regions, including Baltic countries. Dill is widely used for flavoring foods and beverages due to its pleasant spicy aroma. The aim of this work was to determine the best blanching method for processing of dill prior to microwave vacuum drying based on sensory properties, color and volatile compounds in dried product. Two blanching med...

The effects of two levels (1.4 vs 2.8%) of fresh garlic on lipid oxidation and microbial growth in pork patties were evaluated. Hunter color (L, a, b), pH, thiobarbituric acid reactive substances (TBARS), oxidative volatile compounds, total bacteria and Enterobacteriaceae in the pork patties with or without fresh garlic were measured during storage at 4℃. Addition of fresh garlic decreased redn...

Volatile compounds produced during the processing stages of Paínho de Portalegre, a portuguese traditional dry fermented sausage, were extracted and analyzed by a purge and trap gas chromatography flame ionization detector system (PT/GC/FID). A total of fourty five volatile compounds were detected, which included aldehydes (13), ketones (12), alcohols (9), esters (2), volatile fatty acids (3), ...

Volatile oil from the root bark of Oplopanax horridus is regarded to be responsible for the clinical uses of the title plant as a respiratory stimulant and expectorant. Therefore, a supercritical fluid extraction method was first employed to extract the volatile oil from the roots bark of O. horridus, which was subsequently analyzed by GC/MS. Forty-eight volatile compounds were identified by GC...

Volatile Organic Compounds (VOCs) are among the most toxic chemicals which are detrimental to humans and environment. There is a significant need of fully satisfactory method for removal of VOCs. There are several methods including physical, chemical and biological treatments available to remove VOCs by either recovery or destruction. The aim of the present study is to summarize the available m...