Unveiling the Impact of Drying Methods on Phytochemical Composition and Antioxidant Activity of .

Different drying techniques may alter the chemical composition of plant extracts and consequently affect their bioactivity potential. The current study was designed to reveal the effect of four different drying methods on the phytochemical composition and antioxidant activity of hydrodistilled essential oil (HD-EO) and methanolic (APM) extract obtained from the aerial part of from Jordan. Aerial parts of in their fresh (FR) form and after drying in shade (ShD), sun (SD), oven at 40 °C (O40D) and 60 °C (O60D), in addition to microwave (MWD), were used to extract their essential oils by hydrodistillation and to prepare the different methanolic extracts (APM).

Hybrid black widow optimization with iterated greedy algorithm for gene selection problems.

Gene Selection (GS) is a strategy method targeted at reducing redundancy, limited expressiveness, and low informativeness in gene expression datasets obtained by DNA Microarray technology. These datasets contain a plethora of diverse and high-dimensional samples and genes, with a significant discrepancy in the number of samples and genes present. The complexities of GS are especially noticeable in the context of microarray expression data analysis, owing to the inherent data imbalance.

Exploring Boiss. from Jordan: Essential Oil Composition, COX, Protein Denaturation Inhibitory Power and Antimicrobial Activity of the Alcoholic Extract.

In this article, we present the first detailed analysis of the hydro-distilled essential oil (HDEO) of the inflorescence heads of Boiss. (Asteraceae) from the flora of Jordan, offering observations at different growth (pre-flowering, full-flowering and post-flowering) stages. Additionally, we investigated the methanolic extract obtained from the aerial parts of the plant material at the full flowering stage in order to determine its inhibitory activity in terms of COX and protein denaturation and evaluate its antimicrobial effects against (Gram-positive) and (Gram-negative) bacteria.