Daniele Fraternale

Pomegranate peel and peel extracts: Chemistry and food features

The present review focuses on the nutritional, functional and anti-infective properties of pomegranate (Punica granatum L.) peel (PoP) and peel extract (PoPx) and on their applications as food additives, functional food ingredients or biologically active components in nutraceutical preparations. Due to their well-known ethnomedical relevance and chemical features, the biomolecules available in PoP and PoPx have been proposed, for instance, as substitutes of synthetic food additives, as nutraceuticals and chemopreventive agents. However, because of their astringency and anti-nutritional properties, PoP and PoPx are not yet considered as ingredients of choice in food systems. Indeed, considering the prospects related to both their health promoting activity and chemical features, the nutritional and nutraceutical potential of PoP and PoPx seems to be still underestimated. The present review meticulously covers the wide range of actual and possible applications (food preservatives, stabilizers, supplements, prebiotics and quality enhancers) of PoP and PoPx components in various food products. Given the overall properties of PoP and PoPx, further investigations in toxicological and sensory aspects of PoP and PoPx should be encouraged to fully exploit the health promoting and technical/economic potential of these waste materials as food supplements.

Senescence delay and change of antioxidant enzyme levels in Cucumis sativus L. etiolated seedlings by ELF magnetic fields

We exposed cucumber Cucumis sativus L. etiolated seedlings to a 50 Hz, 1-Gauss magnetic field (MF) 24 h per day for 2 weeks in the dark, starting from complete divarication of cotyledons and observed quickened growth and prolonged life of EMF-exposed seedlings compared to the controls. Since this phenomenon may be due to MF-induced delay in the senescence process which, in turn, is believed to be dependent on the potency of the seedling oxidative defense system, we assayed some related enzymes and found that the combined action of higher levels of superoxide dismutase (SOD), catalase (CAT) and glutathione reductase (GR) in MF-exposed seedlings may promote their survival and delay the appearance of signs of decay.

The In Vitro Action of Essential Oils on Different Organisms

Abstract The antifungal action of eight (Lavandula hybrid, Salvia officinalis L., Rosmarinus officinalis L., Thymus vulgaris L., Origanum vulgare L., Mentha piperita L., Coriandrum sativum L. and Laurus nobilis L.) essential oils was tested in vitro against Phytophtora cinnamomi Rads., Pyrenochaeta lycopersici Kleb. and Verticillium dahliae Kleb., using different concentrations (up to 1600 ppm). The fungistatic + fungicidal activity of the oils was determined, and the most effective essential oils were found to be those of oregano, thyme, peppermint and coriander. Moreover, the oils were tested to determine the antifungal activity against two fungi (Candida albicans, Trichophyton mentagrophytes) that are pathogens for humans.

Chemical Composition and Antifungal Activity of Essential Oil Obtained from In Vitro Plants of Thymus mastichina L.

Abstract The essential oil isolated from plantlets of Thymus mastichina L. ssp. mastichina cultured in vitro was analyzed by GC and GC/MS. The oil was characterized by the richness of 1,8-cineole (55.5%) and linalool (24.5%). These results are in accordance with the chemical composition previously reported for this taxon. The oil showed antifungal activity against eight pathogenic fungi of die genus Fusarium with MICs and MFCs ranging from 1500 to 2100 μg/mL and from 2.0 to 2.4 mg/mL, respectively.

Composition and Antifungal Activity of Two Essential Oils of Hyssop (Hyssopus officinalis L.)

Abstract The two essential oils isolated from plants of hyssop (Hyssopus officinalis L. ssp. officinalis) grown in two different localities near Urbino (Marche, Italy) were analyzed by GC and GC/MS. The major components were pinocamphone (34% and 18.5%), isopinocamphone (3.2% and 29%) and β-pinene (10.5% and 10.8%). The major differences in the composition of the oils were detectable in the ratio of pinocamphone/isopinocamphone, in the percentage of linalool (0.2% and 7.9%) and camphor (0.3% and 5.3%). The oils showed antifungal activity against 13 strains of phytopathogenic fungi; the activity of the oil extracted from plants grown at 1000 m above sea level showed higher activity.

Antibacterial effect of a magnetic field on Serratia marcescens and related virulence to Hordeum vulgare and Rubus fruticosus callus cells

The exposure to a static magnetic field of 80+/-20 Gauss (8+/-2 mT) resulted in the inhibition of Serratia marcescens growth. Callus cell suspensions from Hordeum vulgare and Rubus fruticosus were also examined and only the former was found to be affected by the magnetic field, which induced a decreased viability. S. marcescens was shown to be virulent only toward H. vulgare and this virulence was reduced by the presence of the magnetic field. The modification of glutathione peroxidase activity under the different experimental conditions allowed us to speculate on the possibility of an oxidative-stress response of H. vulgare both to S. marcescens infection and magnetic field exposure. Since the control of microbial growth by physical agents is of interest for agriculture, medicine and food sciences, the investigation presented herein could serve as a starting point for future studies on the efficacy of static magnetic field as low-cost/easy-handling preservative agent.

Composition of the essential oil of Peucedanum verticillare.

Analysis by GC and GC/MS of the essential oil obtained from aerial parts and fruit of Peucedanum verticillare revealed 32 components. The major constituents were found to be sabinene and (E)-anethole in the leaf and branch oil, sabinene in the fresh fruit oil and β-caryophyllene, α-phellandrene, (Z)-β-farnesene and β-bisabolene in the dried fruit oil.

Polyphenols profile and antioxidant activity of skin and pulp of a rare apple from Marche region (Italy)

BackgroundApples are an important source of polyphenols in the human diet and the consumption of this fruit has been linked to the prevention of degenerative diseases.ResultsCatechins, procyanidins, hydroxycinnamic acids, flavonol glycosides, dihydrochalcone glycosides and one anthocyanin: cyanidin-3-O-galactoside, were identified both in the peel and pulp. Procyanidins, catechins and flavonols represent the main constituents of peel. Concerning the antioxidant activity, in the reduction of the stable DPPH radical and in the inhibition of lipid peroxidation, the ethanolic extracts of red peel and red pulp showed a good similar activity comparable to ascorbic acid in the DPPH test and about ten times more active than BHT in the lipoxygenase test, and were much more active than aqueous extracts. The ORAC value of red pulp aqueous extract resulted comparable to that of red berries: vaccinium, rubus and ribes, foods appreciated for their health value.ConclusionThis apple contains an appreciable amount of polyphenols also in the flesh; this variety with red flesh can also be useful for researchers engaged in apples varietal innovation in addition to being used as food apple.

Anti-inflammatory, antioxidant and antifungal furanosesquiterpenoids isolated from Commiphora erythraea (Ehrenb.) Engl. resin

The topical anti-inflammatory, free radical scavenging and antifungal activities of essential oils and extracts of Commiphora erythraea (Ehrenb.) Engl. resin were investigated. The hexane extract significantly inhibited oedema when applied topically in Croton oil-induced ear oedema assay in mice. The same extract showed antioxidant activity in DPPH radical scavenging assay. A bioguided separation of the hexane extract led to the isolation of furanosesquiterpenoids 1 and 2 that showed a weak antifungal activity, while compounds 3-5 resulted to be antioxidant (EC(50) 4.28, 2.56 and 1.08 mg/mL, respectively) and anti-inflammatory (30, 26 and 32% oedema reduction, respectively).

Chemical composition and antifungal activity of the essential oil of Satureja montana from central Italy

Bo,” Urbino, Italy; 2) Dipartimento di Scienze del Farmaco, Via dei Vestini 31, 66013 Chieti Scalo (CH), Italy, fax: +3908713555315, e-mail: fepifano@unich.it; 3) Dipar timento di Chimica e Tecnologia del Farmaco, Sezione di Chimica Organica, Universita degli Studi, Via del Liceo, 06123 Perugia, Italy. Published in Khimiya Prirodnykh Soedinenii, No. 5, pp. 514-515, September-October, 2007. Original article submitted June 16, 2006.