Academic literature on the topic 'Piperitone'
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Journal articles on the topic "Piperitone"
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Milenković, Marina, Jelena Stošović, and Violeta Slavkovska. "Synergy between Essential Oils of Calamintha Species (Lamiaceae) and Antibiotics." Natural Product Communications 13, no. 3 (2018): 1934578X1801300. http://dx.doi.org/10.1177/1934578x1801300325.
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The subject of the study was the investigation of the chemical composition and antimicrobial activity of the essential oils (EOs) isolated from Calamintha sylvatica, C. vardarensis, C. nepeta and C. glandulosa, as well as their antibacterial activity in combination with antibiotics. The quantitative and qualitative analysis of EOs was performed using the GC/FID and GC/MS methods. The antimicrobial activity of EOs against six standard bacterial strains and one strain of yeast was tested using the broth microdilution method, while the antimicrobial activity of a combination of essential oils and gentamicin/ciprofloxacin was tested by the checkerboard method. The dominant components (> 10%) of the essential oils were: cis-piperitone epoxide and menthone ( C. sylvatica), pulegone and menthone ( C. vardarensis), pulegone and piperitenone ( C. nepeta), pulegone, piperitenone, menthone and piperitone ( C. glandulosa). EOs did not exhibit significant antimicrobial activity except the essential oil of C. vardarensis which was selectively active against Staphylococcus aureus (MIC - 21.25 μg/mL). The overall effect of essential oil-antibiotic combinations varied from synergistic (FICI ≤ 0.5) to antagonistic (FICI ≥ 2) depending on the bacterial strain tested.
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Fuchs, Sabine, Andrea Gross, Thomas Beck, and Armin Mosandl. "Monoterpene biosynthesis inMentha�piperita L.: bioconversion of piperitone and piperitenone." Flavour and Fragrance Journal 15, no. 2 (2000): 84–90. http://dx.doi.org/10.1002/(sici)1099-1026(200003/04)15:2<84::aid-ffj870>3.0.co;2-v.
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Barrientos Ramírez, Lucia, José Antonio Silva Guzmán, Edison Antonio Osorio Muñoz, et al. "Chemical Composition, Antioxidant Properties, and Antibacterial Activity of Essential Oils of Satureja macrostema (Moc. and Sessé ex Benth.) Briq." Molecules 28, no. 12 (2023): 4719. http://dx.doi.org/10.3390/molecules28124719.
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Satureja macrostema is a plant that is located in various regions of Mexico and is used in a traditional way against illness. Essential oils (EOs) were obtained from leaves Satureja macrostema and the chemical composition was evaluated by gas chromatography–mass spectrometry (GC-MS). The antioxidant effect of the oil was assayed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and by Trolox Equivalent Antioxidant Capacity (TEAC). In vitro antibacterial activity against Escherichia coli and Staphylococcus aureus was determined using a broth microdilution assay and thin layer chromatography–direct bioautography (TLC-DB) to identify active antibacterial compounds. The EOs analysis showed 21 compounds, 99% terpenes, and 96% oxygenated monoterpenes, with trans-piperitone epoxide (46%), cis-piperitone epoxide (22%), and piperitenone oxide (11%) as more abundant compounds. Likewise, S. macrostema EOs showed an antioxidant activity of DPPH = 82%, with 50% free radical scavenging (IC50) = 7 mg/mL and TEAC = 0.005, an antibacterial effect against E. coli of 73% inhibition, and 81% over S. aureus at dose of 100 µL of undiluted crude oil. The TLC-DB assay showed that the most active compounds were derived from piperitone. The comparison with other studies on S. macrostema shows variability in the compounds and their abundances, which can be attributed to climatic factors and the maturity of plants with similar antioxidant and antibacterial activities.
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Shevchuk, O. M., S. A. Feskov, N. A. Bagrikova, and I. V. Tania. "Chemotypical diversity of <i>Mentha longifolia</i> L. oil." Bulletin of the State Nikitsky Botanical Gardens, no. 140 (November 17, 2021): 130–39. http://dx.doi.org/10.36305/0513-1634-2021-140-130-139.
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The article presents data on the content and composition of the essential oil of Mentha longifolia (L.) L. plants growing in natural phytocenoses on the territory of Crimea and Abkhazia. It was found that dry raw materials in two samples from natural phytocenoses of Crimea contain 1.27 and 1.76% of essential oil per wet weight, three samples from phytocenoses of Abkhazia contain less essential oil - 0.68, 0.98 and 1.19 %. About 60 components have been identified. Two new chemotypes were identified for Crimea: carvone-piperitone (mass fraction of carvone is 66.65%, piperitone oxide - 14.37%) and piperitone-sabinene (mass fraction of piperitone oxide - 55.19% and cis-sabinene hydrate - 23.51%), and two for Abkhazia: terpene-caryophyllene (α-terpinyl acetate - 51.48%; β-caryophyllene - 9.26%), piperitone-non-petalactone (piperitone oxide - 46.29%; nepetalactone 4aa, 7a, 7aa - 34.85%). These Mentha longifolia chemotypes are promising for use in the food, chemical, pharmaceutical and perfume industries.
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Sharopov, Farukh S., Muhamadsho A. Kukaniev, and William N. Setzer. "Composition of the Essential Oil of Origanum tyttanthum from Tajikistan." Natural Product Communications 6, no. 11 (2011): 1934578X1100601. http://dx.doi.org/10.1177/1934578x1100601137.
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Origanum tyttanthum Gontsch. was collected from two different sites in south-central Tajikistan. The essential oils were obtained by hydrodistillation and analyzed by gas chromatography – mass spectrometry. A total of 52 compounds were identified representing 99.0-100% of total oil compositions. The major components of Origanum tyttanthum Gontsch. oil were carvacrol (34.3-59.2%), thymol (10.8-46.4%), p-cymene (0.7-7.3%), β-thujone (1.9-4.1%), piperitenone oxide (0.1-3.8%), γ-terpinene (0.3-3.5%), cis-piperitone epoxide (0.8-3.3%), carvacrol acetate (0.4-2.4%), menthone (0.6-2.1%) and borneol (1.0-2.3%).
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Malankina, Elena L., Alexey N. Кuzmenko, Aleksandr А. Evgrafov, Svetlana L. Evgrafova, Boris T. Zaychik та Aleksandr O. Ruzhitskiy. "СHEMICAL FEATURES OF VARIETIES LONG-LEAVED MINT (MENTHA LONGIFOLIA L.)". Lomonosov chemistry journal 66, № 1, 2025 (2025): 72–80. https://doi.org/10.55959/msu0579-9384-2-2025-66-1-72-80.
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The work determined the content of phenolic compounds and essential oil of 4 samples of of Mentha longifolia L. of various origins. As a result of the GC-MS analysis of the essential oil, signifi cant intraspecifi c variability in the component composition was revealed. Mentha longifolia L. accumulates predominantly oxygenated monoterpenes formed according to the following scheme limonene – piperitеnone – piperitone or pulegone, and their derivatives, in most cases without synthesizing in large quantities the following in the chain of biosynthesis, menthone and menthol, which are characteristic of peppermint.
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Chiou, Tai-Ying, Shiori Nomura, Masaaki Konishi, et al. "Conversion and Hydrothermal Decomposition of Major Components of Mint Essential Oil by Small-Scale Subcritical Water Treatment." Molecules 25, no. 8 (2020): 1953. http://dx.doi.org/10.3390/molecules25081953.
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Thermal stabilities of four major components (l-menthol, l-menthone, piperitone, and l-menthyl acetate) of Japanese mint essential oil were evaluated via subcritical water treatment. To improve experimental throughput for measuring compound stabilities, a small-scale subcritical water treatment method using ampoule bottles was developed and employed. A mixture of the four major components was treated in subcritical water at 180–240 °C for 5–60 min, and then analyzed by gas chromatography. The results indicated that the order of thermal resistance, from strongest to weakest, was: l-menthyl acetate, l-menthol, piperitone, and l-menthone. In individual treatments of mint flavor components, subsequent conversions of l-menthyl acetate to l-menthol, l-menthol to l-menthone, l-menthone to piperitone, and piperitone to thymol were observed in individual treatments at 240 °C for 60 min. As the mass balance between piperitone and thymol was low, the hydrothermal decomposition of the components was considered to have occurred intensely during, or after the conversion. These results explained the degradation of mint essential oil components under subcritical water conditions and provided the basis for optimizing the extraction conditions of mint essential oils using subcritical water.
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Sharopov, Farukh S., and William N. Setzer. "Chemical Diversity of Ziziphora Clinopodioides: Composition of the Essential oil of Z. clinopodioides from Tajikistan." Natural Product Communications 6, no. 5 (2011): 1934578X1100600. http://dx.doi.org/10.1177/1934578x1100600524.
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The chemical composition of the essential oils of Ziziphora clinopodioides Lam. from the aerial flowering parts, collected during two different years, were obtained by hydrodistillation and analyzed by gas chromatography – mass spectrometry. Forty-five components representing 100% and 94.7% of the total oil were identified. The main constituents of the essential oils were pulegone (72.8 and 35.0%), neomenthol (6.5 and 23.1%), menthone (6.2 and 13.3%), p-menth-3-en-8-ol (1.7 and 3.5%), piperitenone (2.6 and 1.1%) and piperitone (0.7 and 1.2%). A cluster analysis was carried out on the essential oil compositions of Z. clinopodioides.
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Sani, Abubakar, and Muhammad Sulaiman Rahama. "Synthesis of Piperitone Epoxide and P-Menthane-8-Thiol-3-One from Essential Oils." Volume 5 - 2020, Issue 8 - August 5, no. 8 (2020): 1153–58. http://dx.doi.org/10.38124/ijisrt20aug405.
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Buchu (Barosma betulina) is a small flowering plant found in the family Rutaceae in Western Cape of South Africa, Namibia and Australia, capable of growing up to 2 meters with a simple rounded leaf that produced essential oil of strong peppermint and sweetish smell. The Buchu oil as an essential oil consist of many chemical constituents, the main components includes piperitone, pulegone, piperitone epoxide, iso-menthone, P-menthane-8-thiol3-one, 4-diosphenol. The piperitone epoxide and Pmenthane-8-thiol-3-one constituents in Buchu oil have high commercial values, which extensively used as fragrances in perform, flavor, food additives, tonic and medicinal stimulant in modern medicine in the manufacture of insecticides, antimicrobial, antiinflammatory and antioxidant in cosmetic products. The extinction threat of the plant and chemistry benefit of these chemical constituents initiate scientist with synthetic route for synthesizing the compounds from Eucalyptus dives oil and pennyroyal oil, which are also an essential oils and abundant in nature. In the synthesis, purified piperitone and pulegone from the Eucalyptus dives oil and pennyroyal oil produced two enatiotiomers of piperitone epoxide and P-menthane-8- thiol-3-one respectively. The analytical analysis such infrared and GC-Mc conducted for the starting materials, synthesis processes and synthesize products showed results of significant value in terms chemical reactions and structural re-arrangement.
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LI, HENG YU, XIN CHAO LIU, XU BO CHEN, QI ZHI LIU, and ZHI LONG LIU. "Chemical Composition and Insecticidal Activities of the Essential Oil of Clinopodium chinense (Benth.) Kuntze Aerial Parts against Liposcelis bostrychophila Badonnel." Journal of Food Protection 78, no. 10 (2015): 1870–74. http://dx.doi.org/10.4315/0362-028x.jfp-15-089.
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Water-distilled essential oil from Clinopodium chinense (Labiatae) aerial parts at the flowering stage was analyzed by gas chromatography–mass spectrometry. Thirty-five compounds, accounting for 99.18% of the total oil, were identified, and the main components of the essential oil of C. chinense were spathulenol (18.54%), piperitone (18.9%), caryophyllene (12.04%), and bornyl acetate (8.14%). Based on bioactivity-directed fractionation, bornyl acetate, caryophyllene, and piperitone were identified from the essential oil. The essential oil possessed fumigant toxicity against booklice (Liposcelis bostrychophila) with a 50% lethal concentration (LC50) value of 423.39 μg/liter, while the isolated constituents, bornyl acetate and piperitone, had LC50 values of 351.69 and 311.12 μg/liter against booklice, respectively. The essential oil also exhibited contact toxicity against L. bostrychophila with an LC50 value of 215.25 μg/cm2. Bornyl acetate, caryophyllene, and piperitone exhibited acute toxicity against booklice with LC50 values of 321.42, 275.00, and 139.74 μg/cm2, respectively. The results indicated that the essential oil and its isolated constituents have potential for development into natural insecticides or fumigants for control of insects in stored grains.
Dissertations / Theses on the topic "Piperitone"
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Picard, Magali. "Recherches sur le bouquet de vieillissement des vins rouges de Bordeaux : Etudes sensorielle et moléculaire d’un concept olfactif complexe." Thesis, Bordeaux, 2015. http://www.theses.fr/2015BORD0299/document.
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Un grand vin de garde se distingue par sa capacité à se bonifier avec le temps, exprimant alors une complexité aromatique particulièrement attendue par les dégustateurs. L’apparition du bouquet de vieillissement, signature de la qualité organoleptique des grands vins vieillis en bouteille, est un des phénomènes les plus impressionnants de l’œnologie mais également l’un des plus mal connus. En effet, ses déterminants sensoriels et moléculaires ont jusqu’à présent été peu étudiés. Grâce à une approche holistique séquencée en trois étapes, nous avons pu décrypter sensoriellement le concept du bouquet de vieillissement des vins rouges de Bordeaux. Une définition sensorielle partagée par des professionnels du vin a pu émerger, s’articulant autour de huit notes aromatiques principales : « sous-bois », « truffe », « fruits frais rouges et noirs », « épicé », « réglisse », « menthe », « grillé » et « empyreumatique ». D’autre part, nous avons pu souligner l’importance de l’expertise dans la définition d’un tel concept olfactif, nécessitant à la fois des connaissances œnologiques, des compétences sensorielles et des ressources lexicales. Par une étude moléculaire ciblée sur certaines classes de molécules aromatiques se formant et/ou conservées au cours du vieillissement en bouteille, nous avons pu identifier que plusieurs composés soufrés volatils tels le sulfure de diméthyle, le 2-furaneméthanethiol et le 3-sulfanylhexanol contribuaient activement à la typicité du bouquet de vieillissement. Présents à des teneurs significativement plus élevées dans les vins rouges exprimant un bouquet de vieillissement, nous avons montré que ces composés volatils participaient plus particulièrement aux notes aromatiques caractéristiques de sous-bois, truffe et empyreumatique. La mise en œuvre de fractionnements d’extraits de vins et de reconstitutions aromatiques, puis l’application de la GC-O et de la GC-MS sur les fractions d’intérêt ont permis par la suite d’identifier la D,L-pipéritone, un monoterpène associé pour la première fois aux nuances de menthe typiques du bouquet de vieillissement des vins rouges de Bordeaux. Enfin, nous avons montré que certains paramètres du terroir pouvaient influencer l’expression aromatique du bouquet de vieillissement. La mesure du rapport isotopique (δC13) de l’éthanol a permis de retracer l’état hydrique des vignes ayant produit les vins étudiés et a montré qu’une contrainte hydrique modérée ou forte de la vigne était favorable à cette typicité. De plus, la différence sensorielle de la note menthe observée entre les vins rouges de Bordeaux semble trouver son origine dans la nature du cépage, avec des teneurs en D,L-pipéritone significativement plus importantes dans les vins pour lesquels le Cabernet Sauvignon est le cépage prédominant<br>A wine with ageing potential is noticeable by its ability to improve over time, expressing the aromatic complexity particularly expected by wine tasters. The development of wine ageing bouquet, the "signature" of the organoleptic quality of fine wines aged in bottle, is one of the most fascinating but least known phenomena in oenology. Indeed, both its sensory and molecular markers are poorly documented.A three-step holistic approach made it possible to decipher the sensory characteristics of the ageing bouquet of red Bordeaux wines. More precisely, a shared sensory definition emerged among wine professionals, structured around eight main aromatic notes: "undergrowth", "truffle", "fresh red- and black berry fruits", "spicy», "liquorice", "mint», "toasted" and "empyreumatic". Furthermore, the importance of expertise based on oenological knowledge, sensory skills, and lexical capabilities in defining olfactory concepts was highlighted. A molecular study, targeting specific classes of aromatic compounds formed and/or preserved during bottle ageing, identified dimethyl sulphide, 2-furanmethanethiol and 3-sulfanylhexanol as key contributors to the typicality of wine ageing bouquet. These volatile compounds were present in the highest concentrations in all wines with an ageing bouquet and participated more specifically in their undergrowth, truffle, and empyreumatic aromas. Subsequently, wine fractionations and aromatic reconstitutions, analyzed by both GC-O and GC-MS, were used to identify D,L-piperitone, a monoterpene which was shown for the first time to be involved in the typical mint nuances in the ageing bouquet of red Bordeaux wines. Finally, influence of some parameters of “terroir” was highlighted. Isotope ratio measurement (δC13) in ethanol of studied wines was used as an indicator of vine water status and revealed that a moderate to severe water deficit was in favor to the genesis of a wine ageing bouquet. Interestingly, the sensory difference in minty character observed in red Bordeaux wines apparently originated from grapes, as D,L-piperitone levels were significantly higher in wines where Cabernet Sauvignon was dominant
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Almeida, D?bora Maria Marchesine de. "Composi??o qu?mica e avalia??o do potencial antinociceptivo do ?leo essencial de Lippia bromelyana Moldenke (Verbenaceae) em camundongos." Universidade Estadual de Feira de Santana, 2017. http://localhost:8080/tede/handle/tede/505.
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Previous issue date: 2017-03-31<br>Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES<br>Aromatic plants of the genus Lippia (Verbenaceae) are widely used in traditional medicine. A number of Lippia species can be found in the Caatinga biome in Northeastern Brazil, such as Lippia bromelyana Moldenke, endemic to the state of Bahia. This study investigated the chemical composition, acute toxicity, antinociceptive and anti-inflammatory effect of the leaf essential oil of L. bromelyana (EOLB) in mice.The chemical composition of EOLB, assessed by gas chromatography with flame ionization detection (GC/FID) and gas chromatography-mass spectrometry (GC/MS), detected limonene (29.90%) and piperitenone oxide (26.91%) as major compounds. Intraperitoneal administration of 300 mg/kg of EOLB caused no acute toxic effects or deaths in the mice. At doses of 75, 150 and 300 mg/kg caused no changes in their motor activity in the rotarod test, but promoted a significant antinociceptive effect on abdominal contortions in the acetic acid-induced constriction test, in both phases of the formalin test, glutamate or cinnamaldehyde-induced nociception tests and the Randall-Selitto test. In the hot plate test, EOLB (150 or 300 mg/kg) increased latency at 30, 60 and 120 min after administration; at a dose of 300 mg/kg, the action reversed by naloxone suggests participation of the opioid pathway. Moreover, EOLB (75, 150 or 300 mg/kg) significantly reduced the inflammatory effect of carrageenan in the paw edema test. Thus, these results suggest that EOLB promotes antinociceptive and anti-inflammatory activity by central and peripheral action.<br>Plantas arom?ticas do g?nero Lippia (Verbenaceae) s?o muito utilizadas pela medicina tradicional no tratamento de dist?rbios relacionados ao sistema respirat?rio e a problemas gastrointestinais. Algumas esp?cies de Lippia podem ser encontradas na caatinga, localizado na regi?o Nordeste do Brasil. Dentre essas esp?cies Lippia bromelyana Moldenke, ? end?mica do estado da Bahia. Este trabalho procurou investigar a composi??o qu?mica, o efeito t?xico agudo, antinociceptivo e anti-inflamat?rio do ?leo essencial das folhas de L. bromelyana (OELB) em camundongos. A composi??o qu?mica do OELB avaliada por CG/EM e CG/DIC, detectou limoneno (29,90%) e ?xido de piperitenona (26,91%) como compostos majorit?rios. A administra??o intraperitoneal do OELB na dose 300 mg/kg n?o causou efeitos t?xicos agudos nem mortes nos camundongos. Nas doses 75, 150 ou 300 mg/kg OELB n?o causou altera??es na atividade motora dos camundongos no teste do rota-rod, mas promoveu significante efeito antinociceptivo no teste de contor??es abdominais induzidas por ?cido ac?tico, em ambas as fases do teste da formalina, nos testes de nocicep??o induzida por glutamato ou cinamalde?do e no teste de Randall-Selitto. No teste da placa quente, OELB (150 ou 300 mg/kg) provocou o aumento na lat?ncia aos 30, 60 e 120 min ap?s sua administra??o; na dose 300 mg/kg a a??o do OELB revertida pela naloxona, sugere a participa??o da via opi?ide. Al?m disso, OELB (75, 150 ou 300 mg/kg) reduziu significativamente o efeito inflamat?rio da carragenina no teste de edema de pata. Esses resultados sugerem, portanto, que OELB promove a??o antinociceptiva e anti-inflamatoria por a??o central e perif?rica.
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Aleksandra, Mišan. "Antioksidantna svojstva lekovitog bilja u hrani." Phd thesis, Univerzitet u Novom Sadu, Prirodno-matematički fakultet u Novom Sadu, 2009. https://www.cris.uns.ac.rs/record.jsf?recordId=71989&source=NDLTD&language=en.
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U ovom radu je izvršeno kvantitativno određivanje i identifikacija biljnih fenola i flavonoida etanolih ekstrakata ploda peršuna (<em>Petroselini fructus</em>), kore krušine (<em>Frangulae cortex</em>), lista pitome nane (<em>Mentha piperitae folium</em>), ploda kima (<em>Carvi fructus</em>) i lista breze (<em>Betulae folium</em>), kao i komercijalnog preparata Vitalplant<sup>® </sup>((<em>Frangulae cortex</em>(35 %), <em>Mentha piperitae folium</em>(20%), <em>Carvi fructus</em>(20 %), <em>Petroselini fructus </em>(25 %)). U nastavku istraživanja ispitivana je antioksidantna aktivnosti etanolih ekstrakata primenom direktnih, ESR “spin trap“ spektroskopskih metoda određivanja “skevindžer“ aktivnosti na superoksid anjon i hidroksil radikale i indirektnih, spektrofotometrijskih testova za određivanje skevindžer“ aktivnosti na DPPH˙ radikale, redoks potencijala i helatacione aktivnosti, kao i antioksidantne aktivnosti u sistemu β-karoten-linolna kiselina. Osim navedenog, deo istraživanja je posvećen ispitivanju termičke stabilnosti ekstrakata navedenih biljaka i komercijalnog preparata Vitalplant<sup>® </sup>radi sticanja uvida u mogućnost njihove primene u pekarskim proizvodima. U poslednjoj fazi rada, izvršeno je određivanje sposobnosti pulvisa i etanolnog ekstrakta komercijalnog preparata Vitalplant<sup>®</sup> da inhibiraju oksidaciju lipida u keksu, primenom spektrofotometrijskih testova “skevindžer“ aktivnosti na DPPH˙ radikale i MDA testa. Ispitane biljne sirovine, kao i komercijalni preparat Vitalplant<sup>® </sup>su bogat izvor jedinjenja iz klase biljnih fenola. Sve ispitane biljne droge poseduju antioksidantnu aktivnost, koja se značajno ne menja usled termičkog tretmana. Dodatak biljne mešavine Vitalplant<sup>® </sup>, upravo proporcionalno njenom sadržaju, dovodi do povećanja antioksidantne aktivnosti keksa i smanjenja stepena lipidne peroksidacije. <br>In this paper, quantitative determination and identification of plant phenolics and flavonoids of ethanolic extracts obtained from parsley fruit (<em>Petroselini fructus</em>), buckthorn bark (<em>Frangulae cortex</em>), mint leaves (<em>Mentha piperitae folium</em>), caraway fruit (<em>Carvi fructus</em>), birch leaves (<em>Betulae folium</em>), as well as from commercial preparation Vitalplant® ((<em>Frangulae cortex</em>(35 %), <em>Mentha piperitae folium</em> (20%), <em>Carvi fructus</em>(20 %), <em>Petroselini fructus </em>(25 %)) was performed. In addition, antioxidant activity of ethanolic extracts was tested, by applying direct, ESR “spin trap“ spectroscopic methods for the determination of scavenging activity on superoxide anion and hydroxyl radicals, and indirect, spectrophotometric methods for the determination of DPPH˙ radical scavenging activity, reducing power, chelating activity and antioxidant activity in β-carotene-linoleic acid model system. Moreover, thermal stability of the ethanolic extracts was tested in order to get insight into possible application of the extracts in bakery products. Finally, the ability of the commercial preparation Vitalplant®, in the form of powder and extract, to inhibit oxidative changes of cookies was tested by applying spectrophotometric DPPH radical scavenging and MDA tests.According to obtained results, investigated plant samples, including commercial preparation Vitalplant®, are rich source of plant phenolics. Investigated plant drugs possess antioxidant activity, which is not significantly changed after the thermal treatment. Cookie supplementation with commercial preparation Vitalplant® results in better oxidative stability of lipids and enhanced antioxidant activity of the cookies.
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Gaikwad, Nilesh W. "Chemical Basis For Pulegone Mediated Hepatotoxicity : a) Role Of Stereo- And Regioselectivity b) Contribution Of Piperitenone c) A New Route For Formation Of p-Cresol d) A Key Step In The Biogenesis Of Lower Furanoterpenoids." Thesis, 1999. https://etd.iisc.ac.in/handle/2005/1608.
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Gaikwad, Nilesh W. "Chemical Basis For Pulegone Mediated Hepatotoxicity : a) Role Of Stereo- And Regioselectivity b) Contribution Of Piperitenone c) A New Route For Formation Of p-Cresol d) A Key Step In The Biogenesis Of Lower Furanoterpenoids." Thesis, 1999. http://etd.iisc.ernet.in/handle/2005/1608.
Full textBook chapters on the topic "Piperitone"
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Göbel, H., H. Stolze, M. Dworschak, and A. Heinze. "Oleum menthae piperitae: Wirkmechanismen und klinische Effektivität bei Kopfschmerz vom Spannungstyp." In Phytopharmaka in Forschung und klinischer Anwendung. Steinkopff, 1995. http://dx.doi.org/10.1007/978-3-642-85434-7_15.
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Göbel, H., A. Heinze, M. Dworschak, K. Heinze-Kuhn, and H. Stolze. "Placebokontrollierte, randomisierte und doppelblinde Studien zur Analyse der Wirksamkeit und Verträglichkeit von Oleum-menthae-piperitae-Lösung LI170 bei Kopfschmerz vom Spannungstyp und Migräne." In Phytopharmaka VI. Steinkopff, 2000. http://dx.doi.org/10.1007/978-3-642-57735-2_12.
Full textConference papers on the topic "Piperitone"
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Jakobina, Maciej, Jacek Łyczko, Renata Galek, and Antoni Szumny. "Mentha sp. abundant in cis-piperitone oxide." In 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT. Publishing House of The University of Life Sciences in Lublin, 2024. http://dx.doi.org/10.24326/icdsupl3.p020.
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