Immunomodulatory activity of argentatins A and B isolated from guayule.

Argentatins are secondary metabolites synthesized by guayule (Parthenium argentatum A. Gray) with numerous potential medical applications. In addition to inhibiting insect growth, they are endowed with several pharmacological properties including antimicrobial and antitumorigenic activity.

Evaluating Guayule ( A. Gray) Germplasm Grown in Spain: Rubber and Resin along Three Production Cycles.

Rubber and resin are potentially important products of guayule ( A. Gray) that can assure the profitability of this crop as an agricultural alternative for the semi-arid areas of central and eastern Spain. This study analyzes, for the first time, the changes in rubber and resin production across 27 guayule accessions (traditional and modern) and along three cycles under the agroclimatic conditions of Castilla-La Mancha, simulating industrial management with a biannual harvest.

Argentatin Content in Guayule Leaves ( A. Gray).

Approximately one-third of the waste biomass from the cultivation of guayule ( A. Gray) for natural rubber production is leaf tissue; however, whether it can be valorized is not known. Guayulins and argentatins are potential high-value products that can be recovered from guayule resin during rubber/latex processing.

New strategies to analyze argentatins A and B in guayule (Parthenium argentatum, A. Gray).

There is considerable interest in the exploitation of compounds belonging to the triterpenoid family from guayule (Parthenium argentatum, A. Gray), as they offer several beneficial effects to human health. The most abundant triterpenoids in guayule resin are the argentatins, which are currently analyzed by labor-intensive and time-consuming techniques.

Biopesticide Activity of Guayule Resin.

The extensive use of synthetic pesticides has created considerable concern for both human health and the environment, which has prompted the search for safer alternatives, such as the resin of guayule (). Thus, in the present study, we aimed to test the biopesticide activity of crude guayule resin and three derived fractions and compare them to reference products that act against four of the most economically significant plant pests: , , and . None of the guayule products caused plant damage.

Effect of Seasonal Decrease in Temperature on the Content and Composition of Guayulins in Stems of Guayule (, Gray).

The guayulins are a family of sesquiterpene compounds that consist of an isoprenoid nucleus substituted either by -cinnamic or -anisic acid, and are present only in the resinous fraction of the rubber plant guayule (, Gray). While the natural role of the guayulins remains enigmatic, they may serve as a defense function against other plants or herbivores by virtue of the accumulation of cinnamic acid. Prior research has suggested seasonal variation in guayulin content, which has been shown to decrease as winter arrives in two different varieties.

Adapting the Accelerated Solvent Extraction Method for Resin and Rubber Determination in Guayule Using the BÜCHI Speed Extractor.

Guayule ( Gray) is a promising alternative source to for the production of natural rubber, which can reach levels of 8-9% under industrialized farming conditions. The most common method for determining rubber concentration is by accelerated solvent extraction (ASE), a technique developed by the Dionex Corporation and almost exclusively performed with the Dionex ASE-200 or 350 systems. Herein, it is sought to apply and adapt the most common methods used in the literature for the Dionex system to another extraction platform, the BÜCHI Speed Extractor E-914.

Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes' Milk Fortified with Essential Oils.

During the last decades, essential oils (EOs) have been proven to be a natural alternative to additives or pasteurization for the prevention of microbial spoilage in several food matrices. In this work, we tested the antimicrobial activity of EOs from , , and against three different microorganisms: , , and . Pressed ewes' cheese made from milk fortified with EOs (250 mg/kg) was used as a model.

Winemaking with vine-shoots. Modulating the composition of wines by using their own resources.

Vine-shoots from two important Vitis vinifera, Airén and Cencibel, have been prepared in two different formats (chip and granule) and added (12 g/L) in their own wines in different winemaking steps. Results have shown significant differences depending in all conditions tested, and wine chemical composition was modulated while in contact with vine-shoots. Compounds such as trans-resveratrol, increased its concentration up to 4 mg/L in Airén white wines.

Assessment of vine-shoots in a model wines as enological additives.

For the first time, the possibility of using vine-shoots as enological additives, similar to oak chips, is proposed. Their volatile and phenolic compounds contribution to a model wine was studied. Variables such as vine-shoot vinifera (Airén and Cencibel), size (chip and granule), toasting (toasted and non-toasted), dosage (4 and 12 g/L) and maceration time (1, 7, 21, 35 and 120 days) were tested.

Toasted vine-shoot chips as enological additive.

Different ways of vine-shoots revalorization have been proposed, but not in wine yet, as for example in the same way as oak chips are being used. In this work, vine-shoot samples were submitted to a thermogravimetric analysis to establish the temperature range for its lignin structure decomposition, resulting between 160 and 180 °C. Then, vine-shoot chips from Airén and Cencibel cultivars, with a particle size around 2.

Vine-Shoot Tannins: Effect of Post-pruning Storage and Toasting Treatment.

For the first time vine-shoot tannin composition was carried out by means of HPLC-DAD-ESI-MS/MS. Two vine-shoot cultivars (Airén and Cencibel) with different post-pruning storage times were submitted to a toasting process and assayed. There were no traces of gallotannins nor ellagitannins, but a high proanthocyanidin content and a mean degree of polymerization (mDP) close to 3 were characterized.

The Microvine, a plant model to study the effect of vine-shoot extract on the accumulation of glycosylated aroma precursors in grapes.

Background: The Microvine plant model displays unique reproductive organ behavior and is suitable for grapevine fruit physiological studies, allowing one to undertake studies up to five times more rapidly than the current situation with grapevines. Recently, vine-shoot aqueous extracts, which have an interesting phenolic and aroma composition, have been proposed as viticultural biostimulants, since their post-veraison foliar application to grapevines impacts the wine aroma profile. Using Microvines, the aim of this study was to determine the effect of vine-shoot extract foliar application on 21 stages of grape development.

Vine-shoot waste aqueous extracts for re-use in agriculture obtained by different extraction techniques: phenolic, volatile, and mineral compounds.

Vine-shoots are an important waste in all viticulture areas that should be re-used with innovative applications. The aim of this work was to produce Airén waste vine-shoot aqueous extracts by four solid-liquid extraction techniques such as conventional solid-liquid extraction (CSLE), solid-liquid dynamic extraction (SLDE-Naviglio), microwave extraction (ME), and pressurized solvent extraction (PSE). Their chemical composition was studied in terms of phenolic, volatile, and mineral compounds.

Dairy matrix effect on the transference of rosemary (Rosmarinus officinalis) essential oil compounds during cheese making.

Background: The use of aromatic plant extracts as ingredients may be compromised owing to low transference and activity lack in food matrixes compared with in vitro trials. Rosemary essential oil (REO) was added to sheep milk to study the transference of its compounds during the cheese-making process and to determine how cheese antimicrobial activity is modified.

Results: The volatile characterization of dairy samples was performed using headspace stir bar sorptive extraction coupled to gas chromatography/mass spectrometry (HS-SBSE/GC/MS) so that fat matrix interferences were reduced.

Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines.

Different dehydrated waste grape skins from the juice industry were added into aged and young red wines as an innovative way of compensating for colour loss before bottling. After addition of grape skins, colour intensity of wines increased a mean 11% and a maximum of 31% with predominance of the red component. Total polyphenols mean increase was 10% with a maximum value of 20%.

Effect of eugenol and guaiacol application on tomato aroma composition determined by headspace stir bar sorptive extraction.

Background: The present work was carried out because there is only a small amount of literature on how the volatile composition of tomatoes can be modified by the effect of exogenous substances in contact with tomato plants. This work studies how eugenol and guaiacol, either by foliar application and/or in the surrounding atmosphere, can affect the volatile composition of this fruit. An important work of this study was also conduced to validate the analytical method [headspace stir bar sorptive extraction-gas chromatography-mass spectrometry (HS-SBSE-GC-MS)] to determine the composition of the volatiles in tomato.

Mycotoxicogenic fungal inhibition by innovative cheese cover with aromatic plants.

Background: The use of aromatic plants and their extracts with antimicrobial properties may be compromised in the case of cheese, as some type of fungal starter is needed during its production. Penicillium verrucosum is considered a common cheese spoiler. The aim of this study was to evaluate the innovative use of certain aromatic plants as natural cheese covers in order to prevent mycotoxicogenic fungal growth (P.

Analysis of red grape glycosidic aroma precursors by glycosyl glucose quantification.

A method has been developed to analyse the glycosidic aroma precursor of non aromatic red grapes in terms of glucose GG. Due to the matrix interferences, an extract free of glycosylated polyphenols (especially anthocyanins and flavonols) and free glucose has been prepared. Such interferences have been eliminated by combining the use of Oasis MCX SPE and Fehling reagent.

Use of dehydrated waste grape skins as a natural additive for producing rosé wines: study of extraction conditions and evolution.

Dehydrated waste grape skins from the juice industry were used as an additive to produce rosé wines. Maceration time, particle size, dosage, alcoholic content, and maceration temperature were first studied in model wine solutions using two different dehydrated waste grape skins. Full factorial experimental designs together with Factor Analysis and Multifactor ANOVA allowed for the evaluation of each parameter according to the composition of color and phenolic and aroma compounds.

Quantification of crocetin esters in saffron (Crocus sativus L.) using Raman spectroscopy and chemometrics.

The feasibility of Raman spectroscopy for predicting the content of crocetin esters (crocins), and coloring strength was assessed. 114 samples from Greece, Iran, Italy and Spain were divided into two sets: a calibration set with 49 samples and a validation one with 65 samples. Calibration models for crocetin esters (r 0.

Parabens as agents for improving crocetin esters' shelf-life in aqueous saffron extracts.

The effect of parabens on the shelf-life of crocetin esters and picrocrocin in aqueous saffron solutions was studied. Degradation of saffron crocetin esters fits a first-order kinetics model, and the results indicated that the crocetin (beta-D-glucosyl)-(beta-D-gentiobiosyl) esters were more stable than the crocetin di-(beta-D-gentiobiosyl) esters regardless of whether trans and cis isomers were considered. Under all tested conditions both parabens gave good results, especially propyl paraben that showed a greater influence on the degradation rate constant, except for cis-crocetin di-(beta-D-gentiobiosyl) ester and cis-crocetin (beta-D-glucosyl)-(beta-D-gentiobiosyl) ester.

Multi-residue contaminants and pollutants analysis in saffron spice by stir bar sorptive extraction and gas chromatography-ion trap tandem mass spectrometry.

A method for the simultaneous determination of 46 semi-volatile organic contaminants and pollutants in saffron has been developed for the first time using a stir bar sorptive extraction technique and thermal desorption in combination with gas chromatography-ion trap tandem mass spectrometry. The analytical method proposed was easy, rapid and sensitive and showed good linearity, accuracy, repeatability and reproducibility over the concentration range tested. Moreover, the correlation coefficients were higher than 0.

Comparison of stir bar sorptive extraction and solid-phase microextraction to determine halophenols and haloanisoles by gas chromatography-ion trap tandem mass spectrometry.

Solid-phase microextraction by immersion (IS-SPME) and headspace mode (HS-SPME), together with stir bar sorptive extraction (SBSE), have been assayed in combination with gas chromatography-ion trap tandem mass spectrometry (MS/MS) for analysing 2,4,6-trichlorophenol, 2,3,4,6-tetrachlorophenol, 2,4,6-tribromophenol, 2,4,6-trichloroanisole, 2,3,4,6-tetrachloroanisole and 2,4,6-tribromoanisole in different liquid matrices. Once, the optimization of MS/MS fragmentation analysis was carried out, sample enrichment was performed using the three mentioned extraction methods, and comparison through the determination of linearity, and LOD and LOQs were carried out. SBSE and IS-SPME methods described enabled us to determine the target compounds at ng/l levels, concentrations lower than their olfactory threshold, which is not the case of HS-SPME.

Effect of the use of recent commercial fungicides [under good and critical agricultural practices] on the aroma composition of Monastrell red wines.

In the paper, the effect of several fungicide residues (famoxadone, fenhexamid, fluquinconazole, kresoxim-methyl, quinoxyfen and trifloxystrobin) has been studied in relation to the aroma composition of Monastrell red wines in terms of each compound concentration and OAV (Odour Activity Value) values. Two fungicide treatments were carried out with authorized formulates following the manufacturer doses. The first one was carried out under good agricultural practices (GAP), obeying the preharvest interval, and the second one under critical agricultural practices (CAP), applying at the day of harvesting.