Volatile Compounds
Mostrando 1-12 de 528 artigos, teses e dissertações.
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1. Chromatographic Profiles of Ethyl Acetate Extracts Produced by Bacillus sp. Collected from the Mangroves in the Brazilian Northeast
The genus Bacillus is Gram-positive, anaerobic or aerobic facultative bacteria, often described to be associated with the mangrove rhizosphere. Secondary products of their metabolism, coming from places affected by pollution and environmental stresses, such as mangroves, have been attracting interest from the biotechnological point of view. In view of this s
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. Biologically Active Volatile Organic Compounds (VOCs) Produced by Rhizospheric Actinobacteria Strains Inhibit the Growth of the Phytopathogen Colletotrichum musae
The antifungal potential of volatile organic compounds (VOCs) produced by actinobacterial strains Streptomyces sp. (ACTB-77) and Amycolatopsis sp. (ACTB-290) from the rhizosphere of Caatinga plants against Colletotrichum musae was investigated. VOCs produced by these microorganisms (axenic and co-culture) were investigated using headspace-solid phase micro-e
Journal of the Brazilian Chemical Society. Publicado em: 2022
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3. Volatile Metabolomics from Cashew Leaves: Assessment of Resistance Biomarkers Associated with Black Mold (Pilgeriella anacardii Arx & Müller)
Black mold, a disease caused by the fungus Pilgeriella anacardii Arx & Müller, affects cashews (Anacardium occidentale). Some cashew clones are more resistant to the pathogen; however, little is known about the chemical profile responsible for this trait. The investigation of volatile organic compounds (VOCs) from leaves of dwarf cashew clones resistant (BR
Journal of the Brazilian Chemical Society. Publicado em: 2022
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4. Quality Control for Lignin and Gelatin Microcapsules Loaded with Orange Essential Oil
Sustainable natural product-based microstructured systems and biopolymers are strong candidates for use in crop protection. Lignin and gelatin microcapsules loaded with orange essential oil were developed with spray-drying in order to enhance its potential. We evaluated the microparticle controlled release mechanisms, biological effects, structural and therm
Journal of the Brazilian Chemical Society. Publicado em: 2022
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5. Volatile Constituents of Floral Scents from Encyclia cordigera (Kunth) Dressler and E. randii (Barb. Rodr.) Porto & Brade (Orchidaceae)
Encyclia cordigera is native from Central America tropical region, and Encyclia randii occurs at Brazilian Amazon environment domains. Floral concentrates from both Encyclia species were extracted, analyzed by gas chromatography-mass spectrometry, and identified compounds belong to terpenoids, phenylpropanoids, and fatty acid derivatives classes. Primary con
Journal of the Brazilian Chemical Society. Publicado em: 2022
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6. Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID
Abstract The cultivar BRS Avai was originated from recurrent phenotypic selection in the original American cultivar Tabasco Macllhenny™, used in the worldly famous Tabasco pepper (Capsicum frutescens L.) sauce. The determination of the aroma profile of this new cultivar could reveal important qualitative descriptors that will help in future crosses and in
Food Sci. Technol. Publicado em: 2021-09
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7. Wine composition of Merlot and Cabernet Sauvignon vine clones under the environmental conditions of Serra Gaúcha, Brazil
Abstract This study aimed to evaluate the wine composition from vine clones of Merlot (181, 346, 347, 348) and Cabernet Sauvignon (R5, 18A, 163, 338, 341). The grapes were harvested between 2010 and 2012, then on the same day, taken to the winery facility for winemaking. After crushing and destemming the grapes, the musts were transferred to glass containers
Food Sci. Technol. Publicado em: 2021-06
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8. In vivo and in vitro Volatile Constituents of the Flowers of Xylopia aromatica by HS-SPME/GC-MS
Xylopia aromatica (Lam.) Mart. (Annonaceae) is a typical species from the Brazilian cerrado that presents medicinal properties. The plant is distinguished by its large white flowers which produce a pleasant fragrance. X. aromatica is characterized by a wide range of medicinal application. These characteristics have motivated us to investigate the flowers vol
J. Braz. Chem. Soc.. Publicado em: 2021-05
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9. Estudo de tecnologias de investigação ambiental em alta resolução para refinamento do modelo conceitual — estudo de caso: Duque de Caxias (RJ), Brasil
RESUMO Este trabalho apresenta os resultados da utilização de duas técnicas de investigação geoambiental em alta resolução: investigação passiva de vapores do solo e investigação com o uso de Membrane Interface Probe (MIP), em uma área contaminada por hidrocarbonetos de petróleo, localizada no município de Duque de Caxias, Rio de Janeiro. O pro
Eng. Sanit. Ambient.. Publicado em: 2021-04
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10. DETERMINATION OF CHEMICAL PROFILE OF Eugenia dysenterica ICE CREAM USING PS-MS AND HS-SPME/GC-MS
The incorporation of Cerrado fruits in food products such as ice cream has many advantages because it represents a source of nutrients and bioactive compounds. Given the demand for less laborious methods to analyze food, the paper spray ionization mass spectrometry technique was applied for the first time for a rapid characterization of the chemical componen
Quím. Nova. Publicado em: 2021-02
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11. Aromatherapy in Patients with Cardiovascular Diseases: A Systematic Review
Abstract Background Aromatherapy consists in the use of volatile aromatic compounds of plant essential oils. Application methods include massage, baths, and mainly inhalation. Lavender essential oil is considered the most effective treatment for emotional disorders, such as stress and anxiety, due to its anxiolytic and sedative agents, which are known to in
Int. J. Cardiovasc. Sci.. Publicado em: 2021-02
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12. The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt
Abstract In this study, the effects of adding garlic (Allium sativum L.) of different origins on the volatile composition and quality properties of yogurt were investigated on day 1, 7 and 14 of storage. The addition of garlic did not cause a decrease in the total specific microorganism count (>107) in yogurt samples, and it led to a significant decrease in
Food Sci. Technol. Publicado em: 2020-12