This paper examines the qualitative and quantitatix'e chemical composition of phenols occurring in the cell wall of vesicular-arhusciilar (\.\) mycorrhizal and non-mycorrhizal roots ot Album porriim L. and (jiiiks^o hilobii L., their localization at the cellular level, and the plienylalanine ammonia lyase (P.AL) activity of these tissues. Constitutive phenols occurred in hoth species of platits, and tlid not chanjj;e when the symhiont fully colotiized the roots. Cell wall hound-phenols were more abundant in A. porrurn tlian in C. bilohii, and V.W, acti\it\' was hi^jher too. Tyrosol, 2-(4-hydroxyphenyl ethanol), was identified as the most abundant compotient in .*}. porrum, where it occurred with vanillic, syrinjjic and ferulic acids. In G. biloha, p-coumaric, protocatbecuic, vanillic and ferulic acids were found. Cell-wall bound phenols (re\ealed b>-L'\' fluorescence atid hy transmission electron microscopy) were localized in the epidermal and hypodermal cells, hut did not usualh occur in the cortical cells, where the lunKi.is developed arbuscules.We show that cell wall hound-phenols are constitutixe compounds in leek and in ^inkgo, atid that the \'A mycorrhizal fungus does not acti\ ate metaholic pathways leading to the synthesis ot new phenols as antimicrobial substances, at least m the host cell walls.
Free flavonol aglycones, potentially mutagenic, were determined in vegetable infusions, in fresh and pickled vegetables and in vegetables exposed to mold growth. None of the infusions tested contained any considerable amount of free mutagenic aglycones, but some vegetables, such as red onions and cucumbers, had appreciable amounts of free flavonol aglycones, especially in the external layers. The treatment used in the production of pickled vegetables did not change the quality and quantity of the flavonols but the presence of molds altered the quantity of flavonol aglycones and glycosides.
A new strain of Mentha spicara (2n = 48) was introduced from Michigan (U.S.A.) into the Piedmont Valley (Turin, Italy). It was found that the essential oil of this strain, which was obtained by steam distillation of plants in full bloom, possessed a typical spearmint aroma. Analysis of the oil was performed using a combination of capillary GC-MS. From the results it could be seen that the oil, which was carvone-rich, had a similar chemical composition to other carvone-rich mints found growing spontaneously or cultivated in the Piedmont Valley, e.g. Menrha aquatica x vin'dis F. Schultz (1 854) (sensu Fiori), Mentha bngifolia (L.) Huds var. candicans Crantz and Menthn bngifolia (L.) Huds. var. crispa Ten. With the exception of M. longifolia var. candicans, the minor components of the other oils were qualitatively similar; however, they varied quantitatively both in amounts of oxygenated and non-oxygenated monoterpenes and sesquiterpenes, and in individual components.
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