Molecular cloning and functional analysis of a 10-epi-junenol synthase from Inula hupehensis

Gou, Junbo; Li, Zhen‐Qiu; Li, Chang-Fu; Chen, Fang‐Fang; Lv, Shi-You; Zhang, Yansheng

doi:10.1016/j.plaphy.2016.05.023

Cited by 3 publications

(1 citation statement)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is important to note that the most prevalent component of the B phase, -eudesmol, has been found to be an appropriate raw material for natural products with anti-disease, anti-Alzheimer’s, and anti-spasmodic qualities [ 22 ]. Junenol and selina-6-en-4-ol, were the only alcohols detected in phase D. Junenol is found in many members of the Asteraceae family and is reported to have several pharmacological activities [ 23 ], while selina-6-en-4-ol has been identified by Eloisa Helena A. Andrade et al [ 24 ] and Sarin Tadtong et al [ 25 ] as the main chemical component of Citrus aurantium essential oil. Since ancient times, the essential oils of aromatic plants have been used for medicinal purposes, included in pharmaceutical, biomedical, cosmetic, food, veterinary, and agricultural applications [ 26 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Cabya (Piper retrofractum Vahl.) Fruit Developmental Stage on VOCs

Wang

Fan

Zhong

et al. 2022

Foods

View full text Add to dashboard Cite

The differences in VOCs can affect the flavor and medicinal value of cabya, and the flavor changes that occur in stages as the fruit develops are currently unknown. In order to investigate the influence of the developmental stage on the aroma composition of cabya essential oil, VOCs at each of the four developmental stages were analyzed by steam distillation (SD) extraction combined with GC-MS detection. The similarities and differences in fruit composition among the developmental stages were evaluated using hierarchical cluster analysis (HCA) and principal component analysis (PCA). A total of 60 VOCs, mainly alcohols, alkenes and alkanes, were identified across all of the developmental stages. The most acidic substances were detected in phase A and have a high medicinal value. There was no significant difference between the B and C phases, and the alcohols in those phases mainly promoted terpenoid synthesis in the D phase. Constituents during the D phase were mainly alkenes, at 57.14%, which contributed significantly to the aroma of the essential oil. PCA and HCA both were able to effectively differentiate the cabya fruit developmental stages based on the SD-GC-MS data. In summary, this study investigated the flavor variation characteristics and the diversity of VOCs in cabya fruits at different developmental stages, and its findings can provide a reference for developing essential oil products for different uses and determining appropriate stages for harvesting cabya resources.

show abstract

Section: Resultsmentioning

confidence: 99%