Tea made from Veronica spicata L. (syn. Pseudolysimachion spicatum (L.) Opiz, family Plantaginaceae) herb is used in traditional medicine as expectorant for cough and throat rinsing. To get insight into chemical compounds of V. spicata, the essential oil content (analysed by GC-FID and GC-MS), the content of phenolic compounds (analysed by HPLC), the content of macroelements and trace elements (analysed by ICP-AES), quantity of total phenols and total flavonoids (analysed by UV/Vis spectrophotometer), and antioxidant and antimicrobial properties were investigated. The main compounds of the essential oil were phytol (21.13%), heptacosane (10.22%) and pentacosane (8.91%). The most abundant investigated macroelement was K (8261 mg/kg) while Fe was the most represented element (32.49 mg/kg) among investigated micronutrients. Ten phenolic compounds (chrysin, rutin, quercitrin, quercitrin, and cichoric, ferulic, protocatehuic, rosmarinic, syringic and tannic acid) were identified and quantified. Additionally, V. spicata extract demonstrated notable radical-scavenging and chelating properties. The bacterial and fungal strains used in study were found to be susceptible toward methanolic and ethyl-acetate extracts with MIC values between 1.25 and 5.00 mg/mL using microdilution method. Aquose extracts were found to be antimicrobial inactive.
Satureja montanaL. and S. subspicata Vis. (Lamiaceae) are used for centuries in traditional medicine of Balcanic people in the healing of the lymphatic nodule and respiratory system inflammation. In this paper the amount of total phenols and flavonoids (analyzed by UV/Vis spectrophotometry), phenolic compounds profile (analyzed by HPLC), antimicrobial and antioxidant activities were studied in samples collected in seven per species populations of S. montanaand S. subspicatain Croatia. Eight phenolic compounds (rutin, quercetin, caffeic, p-coumaric, ellagic, protocatehuic, rosmarinic, and syringic acid) were identified and quantified using HPLC in methanolic and ethanolic extracts. Results showed that both species contained polyphenolics and other antioxidant compounds with chelating and radical-scavenging properties. The extracts prepared from both species showed broad spectrum of antimicrobial activity on in vitrotested microbial species (Staphylococcus aureus, Escherichia coli, Candida albicans, C. dubliniensis, C. krusei, C. glabrata, C. parapsilosis, and Microsporum gypseum).
Pumpkin (Cucurbita pepo L.) seed oil is an edible oil, a traditional product of eastern Slovenia, and is used for cold dishes, such as salads. After roasting at about 110°C, the pumpkin seeds are squeezed into dark green oil with typical flavor and aroma. During roasting, polycyclic aromatic hydrocarbons (PAHs) can form. In this study, the aroma composition and PAH formation in oil samples from seeds roasted at different temperatures were determined. Seeds were roasted at temperatures ranging from 90 to 200°C. High-performance liquid chromatography with fluorescence detection for PAH determination and gas chromatography coupled with mass spectrometry for volatile compound determination were used. At 150°C, the formation of PAHs was detected. Light PAHs prevailed, especially phenanthrene. Increasing roasting temperature also significantly changed the composition of volatile compounds composition. Aldehydes and alcohols prevailed at low roasting temperatures. High temperature caused the formation of different pyrazines, which possess a roasted aroma.Practical applications: Results of this study provide information about the influence of roasting pumpkin seeds on their quality and safety. Data indicate which temperature to use to obtain a safe product, pumpkin seed oil that does not contain PAHs. Increasing roasting temperature is responsible for changes in the volatile compound composition. The aroma varies from green and fresh to roasted and burnt. The customer expects pumpkin seed oil to possess the typical aroma; thus the choice of temperature is essential. Results of this study can be applied at all pumpkin seed oil production sites and are transferable to other edible oils for which elevated temperatures are used during production.
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