Chemotypes and morpho-physiological characters affecting essential oil yield in Iranian cumin landraces

Bahmankar, Moslem; Mortazavian, Seyed Mohammad Mahdi; Tohidfar, Masoud; Noori, Seyed Ahmad Sadat; Izadi-Darbandi, Ali; Al-Fekaiki, Dhia F.

doi:10.1016/j.indcrop.2018.10.080

Cited by 21 publications

(14 citation statements)

References 47 publications

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“…Similar ranges were also reported for Indian ajowan populations 10 . High variation in two studied years can be resulted from environmental uctuations as previously reported in other Apiaceae plants including ajowan 11 , fennel 12 and cumin 13 .…”

Section: Resultssupporting

confidence: 53%

Physiological, morphological and phytochemical responses of ajowan (Trachyspermum ammi L.) populations to salt stress

Mirniyam¹,

Rahimmalek²,

Arzani³

et al. 2021

Preprint

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Twenty-eight populations of ajowan (Trachyspermum ammi L.) were evaluated for morphological traits and oil yield in two consecutive years. Then, selected ajowan populations that revealed medium and high oil yield and higher seed weight in two years were selected for further studies. These were assessed for physiological traits, total phenolic and flavonoid contents and antioxidant capacity under four salt treatments control, 60, 90, and 120 mM NaCl. The essential oil composition was analyzed by gas chromatography-mass spectrometry (GC-MS) Thymol (32.7-54.29%), γ -terpinene (21.71–32.81%), and p-cymene (18.74–26.16%) were major components. The highest and lowest thymol were recorded for Qazvin (control) and Qazvin (Low salt concentration), respectively. Salt stress caused an increase in essential oil content of Esfahfo and Qazvin populations. The highest phenolic and flavonoid contents were found in Arak population grown in 60 mM NaCl (183.83 mg TAE g− 1 DW) and Yazd population grown in 90 mM NaCl (5.94 mg QE g− 1 DW). Moreover, Yazd population exhibited the strongest antioxidant activity based on DPPH (IC50 = 1566µg/mL) under 60 mM NaCl and the highest reducing power (0.69 nm) under 120 mM NaCl. Overall, the results revealed that low and moderate salt stress improves the phytochemicals of ajowan, being especially useful for pharmaceutical and food applications.

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Section: Resultssupporting

confidence: 53%

Physiological, morphological and phytochemical responses of ajowan (Trachyspermum ammi L.) populations to salt stress

Mirniyam¹,

Rahimmalek²,

Arzani³

et al. 2021

Preprint

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“…Several chemical markers have already been used as a tool to assist in the taxonomic classification of various species. Some articles relate morphological variations to chemotypes, evaluating genotypes, cultivars, or accesses from the same species [28–31] . Lukas et al [15] .…”

Section: Resultsmentioning

confidence: 99%

“…report the use of quinolizidine alkaloids as chemomarkers for species of the genus Ulex L., which allowed the separation of five different chemotypes among the nineteen studied populations. Bahmankar et al [30] . studied the essential oil profiles of the seeds of 20 cumin landraces ( Cuminum cyminum L.).…”

Section: Resultsmentioning

confidence: 99%

“…They observed four morpho‐physiological groups, clustered in two different chemotypes (low cuminal/high monoterpenes and high cuminal/low monoterpenes), which indicates that morphological variations can be accompanied by chemotypes, although not completely. Those morphological variations can also result in chemotypes; [14] however, this correlation is not necessarily mandatory, [30,31] because, in some cases, chemotypes could also be morphologically very similar or vice versa [14] …”

Section: Resultsmentioning

confidence: 99%

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Chemophenetics as a Tool for Distinguishing Morphotypes of Annona emarginata (Schltdl.) H. Rainer

Mimi

De-la-Cruz-Chacón

Sousa

et al. 2021

Chemistry & Biodiversity

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Annona emarginata (Annonaceae) has two morphological variations (A. emarginata ‘mirim’ and A. emarginata ‘terra‐fria’). The species has agricultural value and produces specialized metabolites of pharmacological interest. The objective of this work was to analyze whether chemical and morphological differences contribute to differentiate A. emarginata ‘terra‐fria’ from A. emarginata ‘mirim’, as chemophenetic variations of A. emarginata. The analysis of chemical compounds was based on the quantification, profile of root alkaloids and on the leaves volatile profile, together with morphometric analyses of the leaf blade. The samples were collected in three phenological stages (flowering, fruiting, and vegetative) at two places in São Paulo, Brazil. Differences in the composition of the alkaloid profile and leaf volatiles (in both places and in the three phenological stages) allowed us to separate the two morphotypes by multivariate statistical analysis. These differences agreed with the leaf blade morphology and flower color. This first chemophenetic report of A. emarginata demonstrates that, in addition to morphological variations, the specialized metabolism of roots and leaves can be phytochemical characters, which suggest the existence of at least morphochemotypes of A. emarginata.

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“…The detected aroma‐active hydrocarbons included γ‐terpinene and styrene. γ‐Terpinene was naturally occurring in coriander oil, lemon oil and cumin oil (Chung et al ., ; Vekiari et al ., ; Bahmankar et al ., ), and styrene was in storax (Gurbuz et al ., ). The detected aroma‐active alcohols included pentenol, 1,8‐cineole, 1‐octen‐3‐ol and isogeraniol.…”

Section: Resultsmentioning

confidence: 99%

Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction

Zang

Wang

Zhang

et al. 2019

Int J of Food Sci Tech

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Summary The unclear components and complex evaluation indicators affect the effectiveness of inhibition methods for warmed‐over flavour (WOF). To evaluate the main components of WOF, the changes in flavour compound profiles of precooked pork after reheating were investigated quantitatively by using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction. A total of 49 volatile compounds were identified, including 22 aroma‐active compounds that were primarily derived from lipid oxidation. Fifteen key volatile compounds were obtained that represented principal components of the changes in flavour compound profiles, of which 1‐octen‐3‐ol, (Z)‐2‐octenal and (E,E)‐2,4‐decadienal made the greatest contribution to the principal components and achieved odour activity value (OAVs) >1.0 after reheating. The results showed that the three compounds are the dominant volatile compounds and potential evaluation indicators of WOF. This study provides a further understanding of the components of WOF in precooked pork and an effective analysis method of gas chromatography.

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Chemotypes and morpho-physiological characters affecting essential oil yield in Iranian cumin landraces

Cited by 21 publications

References 47 publications

Physiological, morphological and phytochemical responses of ajowan (Trachyspermum ammi L.) populations to salt stress

Physiological, morphological and phytochemical responses of ajowan (Trachyspermum ammi L.) populations to salt stress

Chemophenetics as a Tool for Distinguishing Morphotypes of Annona emarginata (Schltdl.) H. Rainer

Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction

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