Biostimulant effect of Cladophora glomerata extract on garden cress plant growth.

Biostimulants that improve agriculture's productivity and environmental responsibility are widely favored and used. Algae has emerged as a viable option for sustainable agriculture. In the present study, the effects of the Cladophora glomerata (L.

RP-UHPLC-DAD-QTOF-MS As a Powerful Tool of Oleuropein and Ligstroside Characterization in Olive-Leaf Extract and Their Contribution to the Improved Performance of Refined Olive-Pomace Oil during Heating.

Since olive leaf is a potential source of phenolic fraction that is assumed to have good antioxidative effects, we purposed to add its extract to the refined olive-pomace oil during heating to increase its oxidative stability. RP-UHPLC-DAD-QTOF-MS was employed to characterize the phenolic fraction.The oil samples were evaluated by measuring the polymers and the polar compounds and thus detecting specific oxidized compounds.

Antibacterial Activity of : Identification of Hispidulin and Dehydromelitensin-8-(4ꞌ-Hydroxy-Methacrylate).

Hexane, ethyl acetate and methanol extracts of leaves were investigated for their antibacterial activities against , , , , and . Hexane and ethyl acetate extracts were toxic to Gram-positive bacteria with inhibition zone diameters ranging between 12 and 30 mm. Two products, hispidulin , and dehydromelitensin-8-(4ꞌ-hydroxy-methacrylate) 2 were isolated from the ethyl acetate extract of leaves and identified by 2D-NMR for the first time from this species.

A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil.

The frying performance of pure refined olive-pomace oil (ROPO) and blended with refined coconut oil (RCO) (80:20) was compared during a frying operation of French fries at 180 °C. Blending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively, however in literature there is no study has been reported so far on blending ROPO (rich in monounsaturated fatty acids) with RCO (rich in saturated fatty acids) to formulate new frying oils. At the end of the frying process, the blend of ROPO/RCO exhibited a higher chemical stability than the pure ROPO based on total polar compounds (TPC), and polymers.

Comparison and characterization of volatile compounds as markers of oils stability during frying by HS-SPME-GC/MS and Chemometric analysis.

The formation and emission of volatile compounds, including the aldehydes and some toxic compounds of oil samples, ROPO pure (100%) and the blended ROPO/RCO (80-20%), were carried out during deep frying at 180°C. The volatile profile of both oil samples was evaluated by an optimized HS-SPME-GC/MS method, before and after 20, 40 and 60 successive sessions of deep-frying. Actually, from 100 detected compounds, aldehydes were found to be the main group formed.