Behavior of vegetable oils in relation to their influence on herbicides’ effectiveness

Izadi-Darbandi, Ebrahim; Aliverdi, Akbar; Hammami, Hossein

doi:10.1016/j.indcrop.2012.08.023

Cited by 15 publications

(14 citation statements)

References 41 publications

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“…There were minor differences between the values. In this study, the ratio of oleic and linoleic acid were 59 and 25% for bitter almond oil, while 71 and 21% for sweet almond oil, respectively . Hojjati et al investigated roasting effects on fatty acid composition of Iranian wild almond.…”

Section: Resultssupporting

confidence: 85%

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Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

Kesen

Amanpour

Selli

2018

Euro J Lipid Sci & Tech

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The aroma and fatty acid compositions of selected Iranian nut oils including bitter almond, sweet almond, walnut, and hazelnut oils are analyzed. The volatile compounds are extracted using purge and trap extraction and identified by gas chromatography–mass spectrometry (GC–MS). In total, 21, 24, 25, and 37 aroma compounds are detected in extracts of bitter almond, sweet almond, walnut, and hazelnut oils, respectively. A total of 54 different volatile compounds composed of aldehydes, alcohols, terpenes, carboxylic acids, pyrazines, ketones, furans, and lactones are identified and quantified. Among them, aldehydes present the highest quantity of the overall volatiles in all samples, followed by terpenes in bitter and sweet almond oils, alcohols in walnut oil, and carboxylic acids in hazelnut oil. In addition to aroma compounds, a total of 15 fatty acids are identified and quantified in all oils. Among them, oleic acid in bitter almond, sweet almond, and hazelnut oils, while linoleic acid in walnut oils show the highest concentration. In addition, oleic acid is more dominant in hazelnut oil (80.48%) than the others. The findings of principal component analysis (PCA) exhibits that oils are discriminately different from each other according to fatty acids and aroma profiles. Practical Applications: Nut oil is one of the most widely consumed oils in Iran. The outcomes of this first investigation provide valuable information for understanding the aroma differences between oils of four well‐known Iranian nuts. The purge and trap extraction set for separation followed by analysis and identification of those compounds by gas chromatography–mass spectrometry is an effective practical application tool for volatile description in valuable and expensive oil samples. It is observed that the aroma profiles of four samples are quite different than each other. This research provides valuable information to understand the fatty acids and aroma profile of the four well‐known Iranian nut oils (walnut, hazelnut, bitter and sweet almond oils). Based on the results, sweet and bitter almond oils can be described with relatively similar flavor characteristics due to terpene and aldehyde groups, but hazelnut and walnut oils have different aroma profiles depending on other chemical groups. It can be said that walnut oil is associated with alcohols and furans, while hazelnut nuts oil with acids, lactones, pyrazines, and ketones.

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Section: Resultssupporting

confidence: 85%

“…In this study, the ratio of oleic and linoleic acid were 59 and 25% for bitter almond oil, while 71 and 21% for sweet almond oil, respectively. [34] Hojjati et al [16] investigated roasting effects on fatty acid composition of Iranian wild almond. They said that the fatty acid composition was affected by roasting treatments.…”

Section: Fatty Acids Of Nut Oilsmentioning

confidence: 99%

Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

Kesen

Amanpour

Selli

2018

Euro J Lipid Sci & Tech

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“…3). Similar results have been reported by Izadi-Darbandi et al (2013). The results from this study revealed that fatty acids from vegetable oils had effect on sethoxydim photodecomposition…”

Section: Photodecompositon Sethoxydim On Leaf Surfacesupporting

confidence: 92%

Effect of Simulated Radiation on Sethoxydim Performance Used with and without Vegetable Oils

Hammami

Mohassel

Parsa³

et al. 2014

Not Sci Biol

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The photodecomposition of post emergence herbicides on leaf surface can be affected via adding vegetable oils to spray tank. Nine vegetable oils were compared to assess the photodecomposition of sethoxydim on wild oat leaf surface under simulated light conditions. The experiment was conducted as completely randomized factorial design with three replications at the College of Agriculture, Ferdowsi University of Mashhad, Iran, in 2013. Each herbicidal solution (with and without vegetable oil) was exposed to simulated light at 0, 5, 10, 20, 30, 60, 120 and 240 MAS (min after spray), for 30 min. The performance of sethoxydim in the presence of turnip, olive, soybean, corn, sunflower, canola, sesame, castor and cotton seed oils, compared to non-vegetable oil solution, increased up to 4.02-, 3.44-, 3.22-, 3.08-, 2.86-, 2.09-, 1.96-, 1.77- and 1.25- fold. All vegetable oils significantly improved the resistance of sethoxydim to light treatment. The effect of vegetable oils on the resistance to photodecomposition of sethoxydim was significant different at less than 60 MAS, while no significant differences were noted among vegetable oils when light treatment occurred at 120 and 240 MAS. Data from the light treatments have confirmed that when vegetable oils were added to sethoxydim, light adverse effect was lower, which is presumably due to disturbance of the cuticule and the rapid absorption of sethoxydim by wild oat leaves. Vegetable oils fatty acids composition effect the resistance to photodecomposition of sethoxydim, as with increasing the unsaturated fatty acid values, the resistance to photodecomposition was improved.

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“…Rashed-Mohassel et al (2011) and Parsa et al (2013) asserted that the methylated rapeseed oil was able to enhance the activity of some herbicides. Generally, it is widely believed that the benefit of an oil adjuvant can be related to their ability (i) to increase the drying period of the spray droplets during their fly time before impacting the leaves, (ii) to prevent bouncing off after impacting the leaves, (iii) to decrease contact angle of the droplet on the leaf surface and improve the spreading of them on the leaf surface, (iv) to delay crystallization of the active ingredient on the leaf surface, (v) to reduce the volatization and photo-decomposition period of the active ingredient, (vi) to act as a penetrant agent on the leaf epicuticular wax, and mainly (vii) to enhance the penetrability of the active ingredient into the plants (Rashed-Mohassel et al, 2010;Izadi-Darbandi et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Activity of the Recommended and Optimized Rates of Pyridate on Chickpea - <i>Mesorhizobium mediterraneum</i> Symbiosis

Parsa

Aliverdi

Hammami³

2014

Not Sci Biol

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Crop-rhizobium symbiosis can be influenced by leaching of herbicides which is unavoidable after their application. Due to an adjuvant which might help to develop the low-use-rate of herbicide, an experiment was carried out to compare the impact of the recommended rate (1200 g active ingredient ha -1 ) and the optimized rate (282.15 g active ingredient ha -1 ) of pyridate on the biological properties of eight chickpea cultivars inoculated with Mesorhizobium mediterraneum, grown in pots. Based on the required rate of herbicide to give 95% control of common lambsquarters (Chenopodium album L.) value, the efficacy of pyridate improved up to 3.87-fold by adding methylated rapeseed oil to spray solution. The 'Desi' cultivar had significantly higher nodulation than 'Kabuli' cultivar. In general, toxicity of the recommended rate was higher than the optimized rate. With the exception of root dry weight, all of the measured parameters were significantly affected by the recommended rate of pyridate in varying degrees. The symbiotic properties of chickpea cultivars were affected more than 10% at the recommended dose. The reduced nodulation ranged from 29% to 73% among cultivars exposed to pyridate at the recommended dose. The 'Desi' cultivar was more sensitive than the 'Kabuli' to the recommended rate of pyridate. We may conclude that effective low-use-rate of pyridate via applying of activator adjuvants should be noted.

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Behavior of vegetable oils in relation to their influence on herbicides’ effectiveness

Cited by 15 publications

References 41 publications

Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

Effect of Simulated Radiation on Sethoxydim Performance Used with and without Vegetable Oils

Activity of the Recommended and Optimized Rates of Pyridate on Chickpea - <i>Mesorhizobium mediterraneum</i> Symbiosis

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