Suzana Vieira Rabêlo¹, Fernanda Granja da Silva Oliveira², Michele Miriam Calixto de Lira³, Livia Macedo Dutra³, Adilson Sartoratto⁴, Marta Cristina Teixeira Duarte⁴, Maria Claudia dos Santos Luciano⁵, Maria Francilene Souza Silva⁵, Cláudia do Ó Pessoa⁵, Manoel Odorico de Moraes Filho⁵, Emmanoel Vilaça Costa⁶, Jackson Roberto Guedes da Silva Almeida^1,3,*

Phyton-International Journal of Experimental Botany, Vol.90, No.3, pp. 921-931, 2021, DOI:10.32604/phyton.2021.013305

Abstract This study aimed to identify the chemical composition of essential oil from fruits (EOAF) and the hexanic crude extract from aerial parts (At-Hex) of atemoya (Annona cherimola x Annona squamosa), a hybrid belonging to the Annonaceae family. Cytotoxic and antimicrobial activity was also evaluated. OEAF was obtained by hydrodistillation using a Clevenger apparatus, and their composition was analyzed by gas chromatography-mass spectrometry (GC-MS) analyses. Cytotoxicity was tested against human tumor cell lines HCT-116 (colon carcinoma), SF-295 (glioblastoma), OVCAR-8 (ovarian carcinoma) and HL60 (leukemia) using 3-(4,5-dimethyl-2-thiazolyl)-2,5- diphenyl-2H-tetrazolium bromide (MTT) assay, while antimicrobial activity was conducted by bioauthography method against eleven microorganisms… More >

López-Vidal¹ O, H Escalona-Buendía², C Pelayo-Zaldívar², J Cruz-Salazar¹, JM Villa-Hernández¹, F Rivera-Cabrera¹, O Villegas-Torres³, I Alia-Tejacal³, L J Pérez-Flores¹, F Díaz de León-Sánchez¹

Phyton-International Journal of Experimental Botany, Vol.83, pp. 185-192, 2014, DOI:10.32604/phyton.2014.83.185

Abstract During ripening, tomato fruit accumulates high levels of carotenoids. These compounds, besides their function as pigments, nutrients and antioxidants, are precursors of some important volatile compounds for the development of the characteristic aroma of these fruits. In the present work, the antioxidant capacity, lycopene and β-carotene levels, and the production of aromatic substances derived from the carotenoid biosynthetic pathway were analyzed in the tomato cultivar 7705 at different ripening stages. Results showed a significant (p<0.05) increase of lycopene and β-carotene (22.1 and 2.9 fold, respectively) from the mature green to the breaker stage. Lycopene levels increased and those of β-carotene… More >

Santander F¹, C Fredes¹, G Nuñez¹, G Casaubon², MI Espinoza², G Montenegro¹

Phyton-International Journal of Experimental Botany, Vol.83, pp. 17-26, 2014, DOI:10.32604/phyton.2014.83.017

Abstract Currently, the search for chemical markers related to the botanical origin of honey is an important issue because of its potential use as a complementary tool for melisopalinological analysis. The objective of this research was to compare the (1) volatile compounds of Quillaja saponaria Mol. (Fam. Quillajaceae) floral nectar with those of unifloral honey of this same species, and (2) volatile compounds in Q. saponaria honeys from the same geographical origin. For the identification and semiquantification of volatile compounds, Gas Chromatography with Mass Spectrometry (GC-MS) was performed. The nectar of Q. saponaria presented volatile compounds different from the compounds identified… More >

Montenegro G^1,*, M Gómez¹, G Casaubon², A Belancic², AM Mujica¹, RC Peña¹

Phyton-International Journal of Experimental Botany, Vol.78, pp. 61-65, 2009, DOI:10.32604/phyton.2009.78.067

Abstract Three unifloral honeys were identified by the pronounced presence of specific compounds by means of sensorial analysis and SPME-GC-MS. Smoky and resinous (‘propolis’) odors characterized unifloral “quillay” (Quillaja saponaria) honey. “Corontillo” (Escallonia pulverulenta) honey was characterized by caramel and vanillin aromas, and “ulmo” (Eucryphia cordifolia) honey by having an anise scent with a floral jasmine note. Safranal was a useful marker for “corontillo” honey. Isophorone and cetoisophorone were the distinctive compounds of unifloral “ulmo” honey. In “quillay” honeys, megastigmatrienone, 2-p-hydroxyphenylalcohol and minor quantities of β-pinene and linalool oxide were correlated with their sensory properties such as resinous. More >