Objective: Microwave-assisted extraction (MAE), as an effective tool for the extraction of essential oil from medicinal and aromatic plants, has gained a great attention over the last years, thus in this study, MAE was performed to extract essential oils from aerial part of Euphorbia sanctae-catharinae. Methods: microwave-assisted extraction (MAE), as well as hydro-distillation (HD) techniques was used for oil preparation. Oil composition was studied by gas chromatographymass spectrometry analysis. Results: Essential oil constituents and percentages of the obtained oils by MAE were compared with those obtained using conventional extraction HD technique. MAE offered reduction in the extraction time with better oil yield (1.2 % w/v) than that obtained when compared to HD (0.7 % w/v). Using MAE and HD for the extraction of E. sanctae-catharinae essential oil showed difference in the composition and percentage composition of the oil obtained with valencene (16.01%) and butyl hydroxy toluene (25.58%) being the major contents of the extracted oil using HD and MAE, respectively. Conclusion: To the best of our knowledge, this is the first study for the essential oil from E. sanctae-catharinae. The tested essential oil samples did not show any significant antimicrobial activity at a concentration of 1 mg per disc.
The potential of P. oceanica butanol extract encapsulated in gelatin nanoparticles as a promising and effective antidiabetic therapy has been investigated via metabolomics.
Zea mays L. is a worldwide economical crop that is used as a food for man or as animal fodder owing to its rich nutritive composition. Despite being extensively studied, grilling effect on corn flavor and chemistry has yet to be reported. Impact of grilling at different degrees, light grilled corn (LGC) versus heavy grilled corn (HGC) on metabolite profile of Z. mays was assessed in this study using a holistic approach via SPME GC‐MS and multivariate data analysis. A total of 39 volatiles were identified post‐grilling to encompass pyrazines, phenols, pyrroles, furans, and aldehydes, with pyrazines likely to mediate for its flavor present as major constituents (80.9% in HGC vs. 68.4% in LGC). GC‐MS was further utilized to localize nutrients (viz., sugars, sugar alcohols, fatty acids, and organic acids) revealing that HGC is enriched in sugar 89.5% concurrent with lower organic acid levels imparting a sweetless acidulated taste.
Practical applications
This study presents the first approach utilizing SPME and GC‐MS to characterize the grilling impact as a processing method on corn metabolome as analyzed using chemometric tools. The study rationalize for corn improved taste and flavor upon grilling based on detailed chemical analyses.
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