002917   Sethi S;Bakhshi A K (NO, Indian Agricultural Research Institute, New Delhi-110 012) : Quality evaluation of ready-to-use gravy base during storage. Indian J agric Sci 2006, 76(10), 632-4.

1 illus, 1 table, 11 ref

002916   Jeyasekaran G;Ganesan P;Anandaraj R;Jeya Shakila R;Sukumar D (Fish Processing Technology Dep, Fisheries College and Research Institute Tamilnadu Veterinary and Anim, Tuticorin-628 008, Email: ttn_jerosh99@sancharnet.in) : Bacteriological quality of black pomfrets (Pampus niger) preserved in dry ice and ice. Indian J Microbiol 2006, 46(2), 133-8.

Black pomfrets (Pampas niger) stored in dry ice in the ratio of 1:1 (w/w) were found to be sensorialy suitable for consumption after 24 h without re-icing. Those stored in a combination of dry ice and ice at the ratio of 1:0.2:0.5 and in ice at the ratio of 1:1 remained acceptable up to 18 and 12 h, respectively. The fish stored in combination had total bacterial count of 10⁷ and total psychrotrophs, lactics and H₂S producers were 10⁵ cfu g^-1 at the end of storage period. Bacillus constituted 57% of the flora in raw fish. Flavobacterium was the dominant flora in combined package as well as dry ice stored fish, whereas Pseudomonas was dominant in ice stored fish. The shelf life of pomfrets stored in the combination of dry ice increased by 50 per cent over the storage only in ice.

1 illus, 3 tables, 25 ref

002915   Alam T;Goyal G K (NO, National Dairy Research Institute, Karnal-132 001) : Changes in functional characteristics of mozzarella cheese during storage as influenced by modified atmosphere packaging (MAP). Indian J Anim Sci 2007, 77(2), 196-200.

Enhancement in shelf life of mozzarella cheese by using modified atmosphere packaging (MAP) was studied. Mozzarella cheese (300 g) was placed in high barrier bags under 5 different atmospheres viz., air (atm 1), vacuum (atm 2), 100% CO₂ (atm 3), 100% N₂ (atm 4), and mixture of 50% N₂ and 50% CO₂ (atm 5). A headspace to cheese ratio of 1-2 litres gas/kg cheese was initially set in the MAP. Product was stored at 7±1°C and-10 to-15 °C. Periodically, the product was evaluated for functional properties. The critical parameter was degradation in functional properties. The functional characteristics were observed to be best in the cheese samples packed in atm 3 followed by atm 5, atm 4, atm 2 and atm 1 in descending order.

6 illus, 1 table, 18 ref

001950   Sachan K;Kapoor V P (NO, National Botanical Research Institute, Lucknow-226 001, Email: vpkapoor123@rediffmail.com) : Optimization of extraction and dyeing conditions for traditional turmeric dye. Indian J Tradl Knowledge 2007, 6(2), 270-8.

Water soluble yellow dye was extracted from turmeric rhizomes (Curcuma longa L.), collected from Lucknow, Shillong and from local market, through aqueous/solvent extraction procedure using vacuum evaporator and spray drying of aqueous extract. Shillong sample was found to contain higher dye content (21.3-27.6%) followed by Lucknow sample (15.5-18.9%) and market sample (14.0-18.2%). Shillong sample was also been found to be rich in curcumin (6.6%) with compare to other samples (2.4-2.5%). Dyeing experiments were performed under different conditions of direct dyeing, pre-fixing treatment, mordanting treatment or/and simultaneous mordanting. 2% dyeing at 50-55°C for 30-60 min was most appropriate to obtain good dyeing results. Numerous shades were obtained with good wash fastness properties. Emphasis has been laid to ensure ecofriendly dyeing profiles using soft or natural mordants and no salt of heavy metals were used.

001949   Mukherjee G;Banerjee R (NO, , Plot-21, Matangini Road, P.O. - Hijli Co-operative, Kharagpur-721 306, Email: mukherjeegargi@yahoo.com) : Effect of fermentation conditions on tannase production by Aspergillus foetidus from myrobalan. Asian J Microbiol Biotechnol envir Sci 2007, 9(1), 171-4.

Solid-state fermentation (SSF) of fruits of myrobalan (Terminalia chebula) by the filamentous fungus Aspergillus foetidus (GMRB013 MTCC 3557) yielded high amounts of the industrially important enzyme tannase. The effects of the different fermentation conditions were studied, and the optimum levels determined. Powdered myrobalan fruits of particle size (0.5mm) mixed with modified Czapek-dox medium in (1:1) ratio at an initial pH of 5.0 were required for the maximum tannase yield. The other optimum conditions were incubation of 20g substrate inoculated with 2ml of an induced fungal inoculum at 30°C and 75% relative humidity for 72 h. The experimental data of tannase yield (T) were processed to obtain an empirical correlation between the fermentation parameters and the yields of tannase and there is good agreement between T (experimental) and T (predicted), giving a correlation co-efficient (r) of 0.926.

6 illus, 12 ref

001948   Misra H P (NO, , Ipicol, Bhubaneswar) : Indian sponge iron production - problems and solutions. SGAT Bull 2006, 7(1), 37-46.

6 tables, ref

001947   Manohar S S;Balasubramanyam B V (NO, , BMG-CPP2, Almarai Co., Al-kharj, KSA, Email: manohar.shivanna@almarai.com) : Heat penetration and sensory characteristics of kadhi processed in retortable pouches. Indian J Dairy Sci 2007, 60(3), 156-9.

Kadhi, an ethnic fermented milk based food is popular in most part of the country, but has very short life at ambient temperature. A long shelf life kadhi was developed by retort processing of the product. Kadhi was packed in retortable pouches and subjected to heat treatment of F₀ = 3.0 and 5.0. The "Come-up" time required in Kadhi heat treated to F₀= 3.0 to attain retort temperature of 115°C was 6 min whereas that in case of Kadhi heat treated to F₀ = 5.0, it was 12 min. The corresponding "process time" were 27.25 and 48.11 min and the cook values were 58.48 and 99.52 min respectively. These values indicated the more energy requirement for Kadhi for heat treating at F₀ = 5.0. No significant differences in sensory parameters between the two heat treated samples was observed. The free fatty acid and pH values did not change during storage. In both heat treated samples, the viscosity of Kadhi increased, but the changes were not significant. The studies indicated that the heat treatment of F₀ = 3.0 was sufficient to give a shelf life of more than 6 weeks at 37°C storage.

1 illus, 2 tables, ref

001946   Khadatkar R M;Das Nilanjana;Pattanayak S C; Mondal A (NO, Cryogenic Engineering Centre, IIT, Khaaragpur-721 302) : An integrated system of food preservation by cryo freezing and freeze drying. Indian J Cryogenics 2005, 30(2), 93-7.

Ouf of many methods of food preservation, cryo-freezing and freeze-drying are two important methods, which have created recently lots of interest among the food scientists. The preservation by cryofreezing is achieved by very quick reduction of core temperatures of food forming very small crystals of ice and practically without any loss of weight, whereas in freeze drying it is dehydrated by sublimation of almost 95% water. Due to absence of liquid water and the low temperature achieved quickly, most of the deterioration and microbiological reaction are stopped which give final products of excellent quality with a considerable reduction in weight. However, by combining the two processes together it is possible to improve the dehydration efficiency, retaining original quality as fresh one, to improve payload in transportation and, if necessary, to make the last product into powder form. This system will be very much effective for vegetables, fruits and mushrooms and the preservation for long duration is possible at ambient temperature. This paper presents technical details of such systems, which integrate the cryofreezing, freeze drying grinding in one operation line.

4 illus, 11 ref

001945   Desai A S;Joshi V R;Pagarkar A U (NO, Central Institute of Fisheries Education, Seven Bungalows, Versova, Ananta Apt. Andheri (W) Mumbai-400 061, Email: ajay_fish@yahoo.com) : Effect of modified starch on the shelf life of frozen fishball in curry at -20°C. Asian J Microbiol Biotechnol envir Sci 2007, 9(1), 107-12.

In seafood industry fish paste products are prepared with cryoprotectant such as ordinary starch, sugar polyphosphate etc. During frozen storage (-20°C), products undergone changes like rereogradation and freeze- synersisis that affect the product quality. The aim of the study was to prepare fish paste product like fishball in curry product by mixing fishball with incorporation of different combination of ordinary starch (OS) and modified starch (MS) viz. 30:70,40:60, 50:50,60:40, 70:30,100% MS and 100% OS. The product were frozen at -40°C and stored at -20°C and subjected to biochemical (Peroxide value (PV), Total titratable Acidity (TTA), pH, Moisture), organoleptic (Appearance, Taste, Colour),, microbiological ( Total Plate Count,TPC) and physical test (Folding Test, Expressible water) at regular monthly intervals. Among the different combinations tried, it was observed that the fishball in curry product prepared with combination of 60% ordinary starch and 40% modified starch could be stored for six months with minimal changes in organoleptic, expressible water and gel strength. The products were acceptable up to six months from the organoleptic and oxidative rancidity point of view.

6 illus, 2 tables, 25 ref

001944   Arpita M;Somprit P;Pattanayak S C (NO, Cryogenic Engineering Centre, Indian Institute of Technology, Kharagpur-721 302) : Adsorption freeze drying. Indian J Cryogenics 2005, 30(2), 57-1.

Freeze-drying is the process of freezing water inside the food material and then sublimating the ice into vapor at low pressure and then condensing the vapor in condenser. A freeze dryer is developed without a condenser. This function is replaced by adsorbant molecular sieve. The setup consists of an evacuated Cu cylinder of ID 10.5cm and length 34.5cm insulated by 2cm thick polyurethane foam. The test samples used in this experiment are 5.53gm and 12.2gm mass of dressed shrimp in form of a slab. The experiments are repeated for the above samples for 3.5 hrs, 4.5hrs, 5hrs, 6hrs and 7hrs of drying time and the reductions of moisture are determined by difference of weight. An analytical model is developed assuming that sublimation front moves from outside surface to inside surface. The experimental results show that for samples of 5.53gm and 12.2gm, the moisture reductions are 47.23% and 42.08% in 3.5hr drying time, 59.85% and 50.32% in 4.5hr, 64.49% and 58.75% in 5hr, 77.67% and 65.89% in 6hr, 88.78% and 75.23% in 7hr drying time.

8 illus, 10 ref

000972   Veeru Prakash;Pandey S K (Biochemistry Dep, A.A.I.-D.U, , Allahabad-211 007) : Effect of stabilizing agents in guava ready to serve (RTS) drink during storage . Allahabad Fmr 2007, 62(2), 63-9.

Two stabilizing agents viz carboxymethyl cellulose (@ 0.25, 0.50 and 0.75%) and Gum acacia (@ 0.25, 0.50 and 0.75%) were used in the study to optimize the concentration, to observe the effect on the quality parameters as well as organoleptic evaluation of the guava Ready To Serve (RTS) beverage during three months of storage. A little influence was noted in TSS content and acidity of beverages. The ascorbic acid content decreased during storage and there was an increase in reducing sugar due to the increasing concentrations of stabilizers and storage for longer periods. Organoleptic properties of beverages during 90 days of storage and cellulose @ 0.25% was found acceptable due to its colour, flavour, taste and body, thereafter the beverage treated @ 0.25% of Gum acacia. Non- enzymatic browning in the beverage increased with prolonged storage periods. It is concluded that increasing concentration of stabilizing agents and prolongation of storage decreased the acceptability of beverages.

4 tables, 22 ref

000971   Thorat A D;Joshi V R;Pagarkar A U;Balange A K (Fish Processing Technology amd Microbiology Dep, College of Fisheries, Shirgaon, Ratnagiri, Maharashtra) : Microwave pasteursation of fish paste product - Kamaboko with beetroot and spinach. Ecol Envir Conserv 2007, 13(1), 113-18.

Kamaboko, a fish product having a standard size of 9 x 6 x 4 cm and weight of 200 g, was prepared with standard recipe containing green chilly, coriander, ginger and garlic spice mixture and was subjected to microwave cooking at the power level 40 for different durations. The come up time was found to be 12 min. to achieve a temperature of 85°C at the geometric center of kamaboko with processing period of 3 min. and holding period of 2 min. The product after cooking was found to be moist, soft and elastic. Standard size kamaboko was prepared with different levels of cooked, grated and ground beetroot i.e., 5%, 10%15% and 20% of surimi. In another experiment kamaboko was prepared with different levels of spinach dish i.e., 5%, 10%, 15%, 20% and 25% surimi. Kamaboko prepared with beetroot at a level of 10% of surimi was found to be superior to others. Kamaboko prepared with spinach dish at a level of 15% of surimi was found to be superior to others.

4 illus, 5 tables, 29 ref

000970   Prince G;Ramesh Chandra (NO, College of Food & Dairy Technology Allahabad Agricultural Institute-De, Allahabad-7) : Organoleptic study of different levels of sugar on sweet cottage cheese by direct acidification technique. Allahabad Fmr 2007, 62(2), 9-15.

An experiment was carried out with the object to study the effect of different levels of sugar on the sensory evaluation of sweet cottage cheese by direct acidification technique. It was revealed from the results that the treatment T₂ having 25% sugar found highest scores in body, texture, colour& appearance and overall of sweet cottage cheese while the treatment T₄ having 35% sugar did not bring significant improvement in all above attributes. The treatment T₃ registered a tremendous increase in the flavour and taste scores where the sugar content increased to the extent of 30% in the sweet cottage cheese.

2 tables, 5 ref

000969   Pashupati Nath;Ramesh Chandra;Alam T (DT Dep, College of Food and Dairy Technology AAI-DU, (Allahabad)) : Quality of paneer prepared by using different levels of sorbic acid. Allahabad Fmr 2007, 62(2), 16-21.

A laboratory experiment was conducted in the department of dairy technology, " college of food and dairy technology, A.A.I.(D.U) Allahabad to find the effect of different levels of sorbic acid on the quality and shelf life of Paneer. The buffalo milk used for the preparation of paneer preparation was standardized to 4.5% fat and 8.5% SNF. The different levels of sorbic acid such as 50 ppm (T₁), 100 ppm (T₂) and 150 ppm (T₃) were added into the standardized milk. Paneer-prepared from milk without addition of sorbic acid served as control (T₀). Paneer was prepared by adopting the methods suggested by Bhattacharya et al. (1971) with slight modification like sorbic acid was added prior to coagulation of milk. The different samples of paneer were evaluated chemically and organoleptically after fixed intervals of time.

3 illus, 3 tables, 4 ref

000968   Pandey S K;Ramesh Chandra;Alam T (Dairy Technology Dep, College of Food and Dairy Technology A.A.I.-D.U, Allahabad-211 007) : Comparative studies on the quality of creamed cottage cheese prepared by starter culture and direct acidification technique. Allahabad Fmr 2007, 62(2), 22-8.

Studies were conducted to find out the comparative effect of starter culture and direct acidification technique on the quality of cottage cheese. Experiment was divided into two equal parts, one part was used for making cottage cheese by making starter culture method (T₀), and another part was used for making cottage cheese by direct acidification technique (T₁). For both treatments the skim milk was standardized to 0.5% fat and 9% SNF.

2 illus, 1 table, 15 ref

000967   Kumargoud V;Mahesha M;Revanna M I; Venkatachalapathy K (Agricultural Engineering Dep, RBDTC, Agricultural Sciences Univ, GKVK Bangalore-560 065) : Impact of biogas technology on rural women. Envir Ecol 2006, 24S(2), 468-71.

Study was carried out in Shimoga district of Karnataka and data were collected by using personal interview schedule on impact of biogas technology on rural, women. The study revealed that majority-of the respondents using biogas for cooking and lighting purposes (95%) and saves time in cooking various food items (71.50%). Most of the owners opined that biogas helps in eliminating environmental pollution, reduces deforestation and maintains ecological balance (91.50%),reduction in diseases (89.50%), reducing import bills of petroleum and chemical fertilizers (93.50%). It concluded that major constraints responsible for adoption of biogas plants are delay in release of subsidy (49%), lack of technical staff (35.50%) and high investment (59.50%). Major operational problems associated with biogas are accumulation of water in gas pipeline (48%), decrease in biogas production during winter (38.50%), corrosion of gas holder (41.50%) in drum model. The major suggestion offered by respondents were local technology for enhancement of biogas during winter and rainy seasons (47.50%) timely release of subsidy and loan (43%) and necessary guidance for post installation care (36%). These suggestions are to be given due attention and necessary steps should be taken to implement.

4 tables, 3 ref

000966   Katakdond A B;Vinjamur M;Suhas Zambre;Shah N (CTARA, IIT Bombay, Mumbai-400 076, Email: nshah@iitb.ac.in) : Process improvement study of preparation of medicinal oil from Nirgundi. J rur Technol 2006, 3(1), 1-4.

Current method employed in village industry making herbal oils is time consuming and the direct heating with firewood brings variability in product quality. A novel method of preparing medicinal oil from Nirgundi leaves under vacuum in water-jacketed extractor heated by LPG is developed. The method was studied on lab scale first and then process conditions were fine tuned on pilot scale. Based on the pilot scale study a commercial scale extractor was designed, fabricated and commissioned at Yusuf Meherali Centre located in Tara village, in Raigad district of Maharashtra. The time taken for extraction with the new method developed was reduced from about 120 hours with the conventional method to 8 hours.

4 illus

000965   Fernandes A B;Joshi V R;Pagarkar A U;Metar S (Fish Processing Technology and Microbiology Dep, College of Fisheries, Shirgaon, Ratnagiri-415 629) : Standerdization of different types and levels of vegetables in fish Kamaboko. Ecol Envir Conserv 2007, 13(1), 169-73.

Fish kamaboko was prepared by using the standardized procedure and ingredients but by incorporating different fine pastes of prepared vegetable dishes at different levels viz. carrot, cluster bean, French bean, cauliflower and cabbage, vegetable dishes at different levels i.e. 10, 20, 30 and 40% levels and subjected to organoleptic evaluation. Kamaboko prepared with 30% carrot vegetable dish had highest scores for all the attributes as compared to those with other levels. Similarly a level of 30% for cluster bean and French bean vegetable dishes was found to be superior to other levels. Cabbage and cauliflower vegetable dishes were found to be unacceptable at all the levels tried. Among the different vegetables, carrot vegetable was found to be superior to other vegetables.

8 illus, 2 tables, 19 ref

000964   Bhardwaj A;Tongia R;Arnuachalam V S (NO, Centre for Study of Science, Technology and Policy, 215, Double Road, Indiranagar, Bangalore-560 078, Email: anshu.bh@gmail.com) : Scoping technology options for India's oil security: Part I - ethanol for petrol. Curr Sci 2007, 92(8), 1071-7.

Crude oil prices recently crossed US$ 75/bbl, fuelling serious concerns whether India's rapidly expanding economy can sustain a high and growing level of crude imports. There are also serious concerns of global warming from burning of fossil fuels. It may be time for India to explore options which can substitute petrol and diesel and are climate-friendly. Analyses the options for substituting petrol by ethanol from sugarcane: molasses, sugarcane juice and cellulose (bagasse).

4 illus, 5 tables, 32 ref

000963   Alam T;Goyal G K (NO, NDRI, Karnal-132 001) : Changes in functional characteristics of mozzarella cheese during storage as influenced by modified atmosphere packaging (MAP). Indian J Anim Sci 2007, 77(2), 196-200.

Enhancement in shelf life of mozzarelia cheese by using modified atmosphere packaging (MAP) was studied. Mozzarella cheese (300 g) was placed in high barrier bags under 5 different atmospheres viz., air (atm 1), vacuum (atm 2), 100% C0₂(atm 3), 100% N₂ (atm 4), and mixture of 50% N/2 and 50% C0₂(atm 5). A headspace to cheese ratio of 1-2 litres gas/kg cheese was initially set in the MAP. Product was stored at 7 ±1°C and-10 to-15°C. Periodically, the product was evaluated for functional properties. The critical parameter was degradation in functional properties. The functional characteristics were observed to be best in the cheese samples packed in atm 3 followed by atm 5, atm 4, atm 2 and atm 1 in descending order.

6 illus, 1 table, 18 ref

000972   Veeru Prakash;Pandey S K (Biochemistry Dep, A.A.I.-D.U, , Allahabad-211 007) : Effect of stabilizing agents in guava ready to serve (RTS) drink during storage . Allahabad Fmr 2007, 62(2), 63-9.

Two stabilizing agents viz carboxymethyl cellulose (@ 0.25, 0.50 and 0.75%) and Gum acacia (@ 0.25, 0.50 and 0.75%) were used in the study to optimize the concentration, to observe the effect on the quality parameters as well as organoleptic evaluation of the guava Ready To Serve (RTS) beverage during three months of storage. A little influence was noted in TSS content and acidity of beverages. The ascorbic acid content decreased during storage and there was an increase in reducing sugar due to the increasing concentrations of stabilizers and storage for longer periods. Organoleptic properties of beverages during 90 days of storage and cellulose @ 0.25% was found acceptable due to its colour, flavour, taste and body, thereafter the beverage treated @ 0.25% of Gum acacia. Non- enzymatic browning in the beverage increased with prolonged storage periods. It is concluded that increasing concentration of stabilizing agents and prolongation of storage decreased the acceptability of beverages.

4 tables, 22 ref

000971   Thorat A D;Joshi V R;Pagarkar A U;Balange A K (Fish Processing Technology amd Microbiology Dep, College of Fisheries, Shirgaon, Ratnagiri, Maharashtra) : Microwave pasteursation of fish paste product - Kamaboko with beetroot and spinach. Ecol Envir Conserv 2007, 13(1), 113-18.

Kamaboko, a fish product having a standard size of 9 x 6 x 4 cm and weight of 200 g, was prepared with standard recipe containing green chilly, coriander, ginger and garlic spice mixture and was subjected to microwave cooking at the power level 40 for different durations. The come up time was found to be 12 min. to achieve a temperature of 85°C at the geometric center of kamaboko with processing period of 3 min. and holding period of 2 min. The product after cooking was found to be moist, soft and elastic. Standard size kamaboko was prepared with different levels of cooked, grated and ground beetroot i.e., 5%, 10%15% and 20% of surimi. In another experiment kamaboko was prepared with different levels of spinach dish i.e., 5%, 10%, 15%, 20% and 25% surimi. Kamaboko prepared with beetroot at a level of 10% of surimi was found to be superior to others. Kamaboko prepared with spinach dish at a level of 15% of surimi was found to be superior to others.

4 illus, 5 tables, 29 ref

000970   Prince G;Ramesh Chandra (NO, College of Food & Dairy Technology Allahabad Agricultural Institute-De, Allahabad-7) : Organoleptic study of different levels of sugar on sweet cottage cheese by direct acidification technique. Allahabad Fmr 2007, 62(2), 9-15.

An experiment was carried out with the object to study the effect of different levels of sugar on the sensory evaluation of sweet cottage cheese by direct acidification technique. It was revealed from the results that the treatment T₂ having 25% sugar found highest scores in body, texture, colour& appearance and overall of sweet cottage cheese while the treatment T₄ having 35% sugar did not bring significant improvement in all above attributes. The treatment T₃ registered a tremendous increase in the flavour and taste scores where the sugar content increased to the extent of 30% in the sweet cottage cheese.

2 tables, 5 ref

000969   Pashupati Nath;Ramesh Chandra;Alam T (DT Dep, College of Food and Dairy Technology AAI-DU, (Allahabad)) : Quality of paneer prepared by using different levels of sorbic acid. Allahabad Fmr 2007, 62(2), 16-21.

A laboratory experiment was conducted in the department of dairy technology, " college of food and dairy technology, A.A.I.(D.U) Allahabad to find the effect of different levels of sorbic acid on the quality and shelf life of Paneer. The buffalo milk used for the preparation of paneer preparation was standardized to 4.5% fat and 8.5% SNF. The different levels of sorbic acid such as 50 ppm (T₁), 100 ppm (T₂) and 150 ppm (T₃) were added into the standardized milk. Paneer-prepared from milk without addition of sorbic acid served as control (T₀). Paneer was prepared by adopting the methods suggested by Bhattacharya et al. (1971) with slight modification like sorbic acid was added prior to coagulation of milk. The different samples of paneer were evaluated chemically and organoleptically after fixed intervals of time.

3 illus, 3 tables, 4 ref

000968   Pandey S K;Ramesh Chandra;Alam T (Dairy Technology Dep, College of Food and Dairy Technology A.A.I.-D.U, Allahabad-211 007) : Comparative studies on the quality of creamed cottage cheese prepared by starter culture and direct acidification technique. Allahabad Fmr 2007, 62(2), 22-8.

Studies were conducted to find out the comparative effect of starter culture and direct acidification technique on the quality of cottage cheese. Experiment was divided into two equal parts, one part was used for making cottage cheese by making starter culture method (T₀), and another part was used for making cottage cheese by direct acidification technique (T₁). For both treatments the skim milk was standardized to 0.5% fat and 9% SNF.

2 illus, 1 table, 15 ref

000967   Kumargoud V;Mahesha M;Revanna M I; Venkatachalapathy K (Agricultural Engineering Dep, RBDTC, Agricultural Sciences Univ, GKVK Bangalore-560 065) : Impact of biogas technology on rural women. Envir Ecol 2006, 24S(2), 468-71.

Study was carried out in Shimoga district of Karnataka and data were collected by using personal interview schedule on impact of biogas technology on rural, women. The study revealed that majority-of the respondents using biogas for cooking and lighting purposes (95%) and saves time in cooking various food items (71.50%). Most of the owners opined that biogas helps in eliminating environmental pollution, reduces deforestation and maintains ecological balance (91.50%),reduction in diseases (89.50%), reducing import bills of petroleum and chemical fertilizers (93.50%). It concluded that major constraints responsible for adoption of biogas plants are delay in release of subsidy (49%), lack of technical staff (35.50%) and high investment (59.50%). Major operational problems associated with biogas are accumulation of water in gas pipeline (48%), decrease in biogas production during winter (38.50%), corrosion of gas holder (41.50%) in drum model. The major suggestion offered by respondents were local technology for enhancement of biogas during winter and rainy seasons (47.50%) timely release of subsidy and loan (43%) and necessary guidance for post installation care (36%). These suggestions are to be given due attention and necessary steps should be taken to implement.

4 tables, 3 ref

000966   Katakdond A B;Vinjamur M;Suhas Zambre;Shah N (CTARA, IIT Bombay, Mumbai-400 076, Email: nshah@iitb.ac.in) : Process improvement study of preparation of medicinal oil from Nirgundi. J rur Technol 2006, 3(1), 1-4.

Current method employed in village industry making herbal oils is time consuming and the direct heating with firewood brings variability in product quality. A novel method of preparing medicinal oil from Nirgundi leaves under vacuum in water-jacketed extractor heated by LPG is developed. The method was studied on lab scale first and then process conditions were fine tuned on pilot scale. Based on the pilot scale study a commercial scale extractor was designed, fabricated and commissioned at Yusuf Meherali Centre located in Tara village, in Raigad district of Maharashtra. The time taken for extraction with the new method developed was reduced from about 120 hours with the conventional method to 8 hours.

4 illus

000965   Fernandes A B;Joshi V R;Pagarkar A U;Metar S (Fish Processing Technology and Microbiology Dep, College of Fisheries, Shirgaon, Ratnagiri-415 629) : Standerdization of different types and levels of vegetables in fish Kamaboko. Ecol Envir Conserv 2007, 13(1), 169-73.

Fish kamaboko was prepared by using the standardized procedure and ingredients but by incorporating different fine pastes of prepared vegetable dishes at different levels viz. carrot, cluster bean, French bean, cauliflower and cabbage, vegetable dishes at different levels i.e. 10, 20, 30 and 40% levels and subjected to organoleptic evaluation. Kamaboko prepared with 30% carrot vegetable dish had highest scores for all the attributes as compared to those with other levels. Similarly a level of 30% for cluster bean and French bean vegetable dishes was found to be superior to other levels. Cabbage and cauliflower vegetable dishes were found to be unacceptable at all the levels tried. Among the different vegetables, carrot vegetable was found to be superior to other vegetables.

8 illus, 2 tables, 19 ref

000964   Bhardwaj A;Tongia R;Arnuachalam V S (NO, Centre for Study of Science, Technology and Policy, 215, Double Road, Indiranagar, Bangalore-560 078, Email: anshu.bh@gmail.com) : Scoping technology options for India's oil security: Part I - ethanol for petrol. Curr Sci 2007, 92(8), 1071-7.

Crude oil prices recently crossed US$ 75/bbl, fuelling serious concerns whether India's rapidly expanding economy can sustain a high and growing level of crude imports. There are also serious concerns of global warming from burning of fossil fuels. It may be time for India to explore options which can substitute petrol and diesel and are climate-friendly. Analyses the options for substituting petrol by ethanol from sugarcane: molasses, sugarcane juice and cellulose (bagasse).

4 illus, 5 tables, 32 ref

000963   Alam T;Goyal G K (NO, NDRI, Karnal-132 001) : Changes in functional characteristics of mozzarella cheese during storage as influenced by modified atmosphere packaging (MAP). Indian J Anim Sci 2007, 77(2), 196-200.

Enhancement in shelf life of mozzarelia cheese by using modified atmosphere packaging (MAP) was studied. Mozzarella cheese (300 g) was placed in high barrier bags under 5 different atmospheres viz., air (atm 1), vacuum (atm 2), 100% C0₂(atm 3), 100% N₂ (atm 4), and mixture of 50% N/2 and 50% C0₂(atm 5). A headspace to cheese ratio of 1-2 litres gas/kg cheese was initially set in the MAP. Product was stored at 7 ±1°C and-10 to-15°C. Periodically, the product was evaluated for functional properties. The critical parameter was degradation in functional properties. The functional characteristics were observed to be best in the cheese samples packed in atm 3 followed by atm 5, atm 4, atm 2 and atm 1 in descending order.

6 illus, 1 table, 18 ref

002074   Zoghbi M D G B;Andrade E H A (Coordenacao de Botanica, Museu Paraense Emilio Goeldi, CP 399, Belem, PA, Brazil-66040 170, Email: zoghbi@museu-goeldi.br) : Chemical composition of the leaf, stem and fruit essential oils from Triphasia trifolia (Burm.f.) p. Wilson cultivated in north of Brazil. J essential Oil Bearing Pl 2009, 12(1), 81-6.

The essential oils from leaves, stems and fruits of Triphasia trifolia cultivated in the city of Belem were obtained by hydrodistillation and analyzed by GC-MS and GC-FID. The volatiles of the fruits were also obtained by micro steam distillation extraction (SDE). All oils obtained were characterized by a high amount of sabinene (leaf: 31.1%, stem: 21.1%, fruit: 23.9%) and P-pinene (leaf: 40.8%, stem: 36.2%, fruit: 32.4%). Sabinene, β-pinene and γ-terpinene also were the major compounds identified in the pentane extract obtained by SDE. This is the first report on the volatiles from T. trifolia cultivated in the State of Para, Brazil.

1 illus, 2 tables, 13 ref

002073   Wang Y;Jiang Z T;Li R;Guan W Q (College of Biotechnology and Food Science, Tianjin Commerce Univ, Tianjin, China-300 134) : Composition comparison of essential oils extracted by microwave assisted hydrodistillation and hydrodistillation from Kaempferia galanga L. grown in China. J essential Oil Bearing Pl 2009, 12(4), 415-21.

The microwave-assisted hydrodistillation (MHD) and traditional hydrodistillation (HD) were compared and evaluated for their efficiency in the isolation of Kaempferia galanga L. essential oil. The optimum conditions for MHD were: microwave delivered power 1000 W, microwave radiation time 3 min. and a 1:25 ratio of material to water. The obtained oils were analyzed by GC and GC-MS. Forty-two components were identified in MHD oil and forty-five components in HD oil. Among the identified volatile compounds from K. galanga, the main components from both oils were found to be similar, but their contents were significantly different including wo-amyl/j-methoxycinnamate (42.8%, 27.5%), n- pentadecane (21.6%, 32.8%), ethyl cinnamate (16.1%, 17.1%), cyperene (2.0%, 3.4%) and p-methoxystyrene (1.6%, 2.6%) in MHD oil and HD oil, respectively.

2 illus, 2 tables, 11 ref

002072   Wang Y;Jiang Z T;Li R (NO, College of Biotechnology and Food Science, Tianjin Commerce Univ, Tianjin-300 134) : Composition comparison of essential oils extracted by hydrodistillation and microwave-assisted hydrodistillation from black pepper (Piper nigrum L.) grown in China. J essential Oil Bearing Pl 2009, 12(3), 374-80.

The essential oils of black pepper (Piper nigrum L.) from China were isolated by hydrodistillation (HD) and microwave-assisted hydrodistillation (MHD) in yields of 3.1% and 3.8%, respectively. The optimum conditions for MHD were: microwave delivered power 800 W, microwave radiation time 5 min. and a 1:10 ratio of spice to water. The obtained oils were analyzed by GC and GC-MS. Twenty-nine components were identified in HD oil and thirty components in MHD oil, representing 97.2% and 97.7% of the related oils, respectively. Among the identified volatile compounds from black pepper, the main components from both oils were found to be similar including 3-A-carene (31.9% in HD oil and 33.2% in MHD), limonene (19.3%, 20.2%), caryophyllene (18.4%, 16.0%), β- pinene (13.0%, 14.0%), α- pinene (5.8%, 6.7%), δ-elemene (1.8%, 1.3%) and α- copaene (1.9%, 1.6%).

2 illus, 2 tables, 19 ref

002071   Viuda Martos M;Ruiz Navajas Y;Fernandez Lopez J;Perez Alvarez J A (Tecnologia Agroalimentaria Dep, Escuela Politecnica Superior de Orihuela, Miguel Hernandez Univ, Ctra Beniel, KM 302, E-03312 Orihuela, Alicante, Spain) : Chemical composition of Mandarin (C. reticulata L.), Grapefruit (C. paradisi L.) Lemon (C. limon L.) and Orange (C. sinensis L.) essential oils. J essential Oil Bearing Pl 2009, 12(2), 236-43.

Citrus oils are a complex mixture of more than a hundred components of differing chemical natures. The study of the physiologically active components of citrics and their contribution to human health is a growing research field. The aim of this work was to determine the chemical composition of four citrus oils: mandarin (C. reticulata L.), grapefruit (C. paradisi L.), lemon (C. limon L.), and orange (C. sinensis L.). The oils were chemically analysed and identified by Gas chromatography mass spectrometry (GC-MS). The principal components of the essential oils were as follows. Mandarin: limonene (74.7%) and γ- terpinene (15.7%); lemon: limonene (69.9%) and β-pinene (11.2%); orange: limonene (94.9%) and β-myrcene (1.16%); grapefruit: limonene (96.2%) and myrcene (1.4%). In all four analysed citrus oils limonene was the most abundant component. The great variability may have been due to several factors, among them the particular varieties studied, the geographical location, season and environmental factors, such as soil type and climate, genetic factors processing and extraction method and the part of the plant used to extract the oil

1 table, 28 ref

002070   Villanueva H E;Haber W A;Setzer W N (Chemistry Dep, Alabama in Huntsville, Huntsville, USA AL-358 99) : Chemical compositions of the leaf and fruit essential oils of Eugenia monteverdensis from Monteverde, Costa rica. J essential Oil Bearing Pl 2009, 12(4), 443-6.

The leaf and fruit essential oils of Eugenia monteverdensis Barrie (Myrtaceae), from Monteverde, Costa Rica, were isolated by hydrodistillation and analyzed by GC-MS. A total of 18 compounds were identified in the leaf oil and 19 compounds were identified in the fruit oil, accounting for 100% of the total compositions. The leaf oil of E. monteverdensis was dominated by α-pinene (92.0%) with a small amount of linalool (2.1%) and (E)-caryophyllene (1.1%). The major components in the fruit essential oil were α-pinene (55.1%) and linalool (22.7%) with lesser amounts of limonene (7.7%), (E)-caryophyllene (4.7%), β-pinene (2.3%), and α-terpineol (2.0%). The essential oils were screened for cytotoxic and antibacterial activity, but were found to be inactive.

1 table, 6 ref

002069   Vidic D;Maksimovic M;Cavar S;Solic M E (Chemistry Dep, Sarajevo Univ, Amaja od Bosne 33-35, 71000 Sarajevo, Bosnia and Herzegovina) : Comparison of essential oil profiles of Satureja mantana L. and endemic Satureja visianii Silic. J essential Oil Bearing Pl 2009, 12(3), 273-81.

Satureja is a genus of the well-known medicinal plants of Lamiaceae family that comprises numerous species growing wild in the Mediterranean area. The essential oils of Satureja visianii. Silic and Satureja montana L., growing together at the same habitat under similar environmental conditions, were subjected to detailed gas chromatography-mass spectrometry analysis in order to compare their chemical composition. S. visianii Silic is a stenoendemic species with narrow geographical distribution limited to only one locality, PeljeSac Peninsula in Croatia. More than one hundred twenty compounds were identified in both plant oils representing 90.4% - 99.5% of the total oil. The most abundant components in S. visianii essential oil were viridiflorol (17.9%), borneol (12.6%) and camphor (6.5%), while S. montana oil was rich in phenolic compounds carvacrol (59.1%) and thymol (20.1%).

1 table, 15 ref

002068   Victorio C P;Riehl C A D S;Lage C L S (Laboratorio de Fisiologia Vegetal, Instituto de Biofisica Carlos Changas Filho, Universidade Federal do R, Av. Carlos Chagas Filho, s/n, CCS, Bloco G, Sala G2-050. Rio de Janeiro, RJ, Brazil-21952 590, Email: cris.pvictor@gmail.com) : Simultaneous distillation-extraction, hydrodistillation and static headspace methods for the analysis of volatile secondary metabolites of Alpinia zerumbet (Pers.) burtt et smith. from southeast Brazil. J essential Oil Bearing Pl 2009, 12(2), 137-43.

Alpinia zerumbet (Zingiberaceae) is cultivated in several tropical areas. It has a high value all over the world as a spice in culinary preparations and for its medicinal properties. The composition of the essential oil obtained by simultaneous distillation-extraction (SDE) and hydrodistillation (HD) from fresh leaves of A. zerumbet was analyzed by GC-MS. In both samples the main constituents were terpinen-4-ol, 1,8-cinole, sabinene and γ-terpinene together with caryophyllene and caryophyllene oxide sesquiterpenes. However, individual percentage values of compounds varied between the methods. The components camphene (0.3%), p-2-mentha-4(8)-diene (1.4%) and trara-sabinene hydrate (1.0%) were obtained only by SDE. Static-headspace (S-HS) was for the first time used to analyze the aroma from fresh leaves of A. zerumbet. Sabinene, 1,8 cineole and γ-terpinene were the main terpenes detected through S-HS. Flower oil was extracted by HD method, and the major components identified were 1,8 cineole (15.5%), γ-terpinene (13.1%) and terpinen-4-ol (42.3%). There was a predominance of monoterpenes.

2 tables, 25 ref

002067   Verzera A;Tripodi G;Cotroneo A (Di Chimica Organica e Biologica Dep, Di Messina Univ, Salita Sperone 31, Messina, Italy-981 68, Email: averzera@pharma.unime.it) : Characteristies of a new citrus hybrid essential oil, Citrus clementina cv. nules x citrus limon cv. cavone. J essential Oil Bearing Pl 2009, 12(3), 293-9.

The chemical composition of the essential oil of a new Citrus hybrid, obtained by crossbreeding the diploid Clementine Citrus clem'entina cv. Nules and the tetraploid Citrus limon. L. cv. Cavone was studied by GC-MS. Both parent and hybrid oils were laboratory-extracted from the peel fruits and analyzed by GC-MS and GC-FID. Sixth-eight components were fully characterized by mass spectra, linear retention indices and injection of standards. The average composition as single components and as classes of substances for all the oils analyzed is reported; the composition of the new hybrid oil resulted similar to that of Nules Clementine as happened for the fruit shape and sensorial characteristics.

1 table, 13 ref

002066   Velasco J;Rojas L B;Diaz T;Usubillage A (Microbiology and Parasitology Dep, Los Andes Univ, Merida, Venezuela) : Chemical composition and antibacterial activity of the essential oil of Coleus amboinicus Lour., against enteric pathogens. J essential Oil Bearing Pl 2009, 12(4), 453-61.

The chemical composition of the essential oil from the leaves of Coleus amboinicus Lour., an aromatic shrub with ethnobotanical uses was analyzed by GC-FID and GC-MS. Fifteen components were identified by GC-MS and carvacrol (65.2%) was found to be the major constituent. The essential oil showed antibacterial activity against important enteric pathogens (Salmonella sp., Shigella sp., diarrheagenic Escherichia coli and Vibrio sp.), with MIC values of 10 μg/ml.

4 tables, 34 ref

002065   Tira Picos V;Gbolade A A;Nogueria J M F; Ajibesin K K (Chemistry and Biochemistry Dep, Lisbon Univ, Portugal) : Analysis of leaf essential oil constituents of Cinnamomum zeylanicum grown in Nigeria. J essential Oil Bearing Pl 2009, 12(1), 76-80.

Cinnamomum zeylanicum Blume (Luraceae) of Nigerian origin was investigated for the essential oil constituents of its leaves by combined gas chromatographic (GC) and gas chromatographic-mass spectrometry (GC-MS). Thirty one compounds representing 99.1% of total oil were fully characterized. The plant oil was dominated by the non-terpene compound, benzyl benzoate (74.8%). Terpenes were represented mainly by α-pinene (2.6%), linalool (2.4%), β-pinene (1.4%), camphene (1.3%), limonene (1.3%) and α-phellandrene (1.2%) in the monoterpene class; and by β-caryophyllene (3.2%) in the sesquiterpene class. The plant belongs to a different chemical variety compared with similar species from elsewhere.

1 table, 16 ref

002064   Tchoumbougnang F;Dongmo P M J;Sameza M L; Boyom F F;Mbanjo E G N;Zollo P H A;Menut C (Laboratoire de Biochimie, Faculte des Science, Douala Univ, Douala, Cameroun BP-241 57, Email: tchoumbougnang@yahoo.fr) : Essential oil analysis and antifungal activity of three satureja species from Cameroon against Aspergillus niger. J essential Oil Bearing Pl 2009, 12(4), 404-10.

Hydrodistilled essential oils from the herbal parts of Satureja pseudosimensis Brenan, Satureja punctata (Benth.) Briq and Satureja robusta (Hook. F.) Brenan. collected in Bamenda were analyzed by GC and GC-MS. Sabihene (13.2%) was the main constituent in the oil of S. pseudosimensis in which thirty-six compounds were identified representing 99.5% of the total composition. Nineteen compounds were characterized in the oil of S. punctata representing 99.9% of the oil, with linalool (47.8%), α- terpineol (16.2%) and germacrene D (12.0%) as the main constituents. In the oil of S. robusta, twenty compounds were identified representing 99.8% of the total volume. Menthone (38.0%), geraniol (11.1%), thymol (14.1%) and germacrene D (13.4%) were the highest constituents. The essential oils of S. punctata and S. robusta were studied as potential antifungal agents for a phytopathogenic fungus. In a serial agar dilution method, both samples exhibited a very interesting antifungal profile after they were tested against Aspergillus niger and compared with Amphotericin B, a synthetic fungicide used as standard drug. This pathogen is very contagious and results in severe crop loss.

1 illus, 2 tables, 17 ref

002063   Tchinda E S;Jazet P M D;Tatsadjieu L N; Ndongson B D;Amvam P H Z;Menut C (NO, ENSAI, Ngaoundere Univ, P.O. Box 455, Ngaoundere, Cameroon) : Antifungal activity of the essential oil of Cymbopogon citratus (Poaceae) against Phaeoramularia angolensis. J essential Oil Bearing Pl 2009, 12(2), 218-24.

The essential oil of Cymbopogon citratus grown in Ngaoundere- Cameroon was extracted by hydrodistilJation with a yield of 0.4% (w/w). The chemical analysis, carried out by gas chromatography and gas chromatography coupled with mass spectrometry revealed that the extract is rich in geranial-(32.2%), myrcene (27.0%) and neral (25.7%), also the chemical composition of the fractions was determined. The antifungal activity was evaJuated by incorporation technique. We have observed that citral, considered as a reference compared to fractions, is very active against P. angolensis with a Minimal inhibitory concentration (MIC) of 400 ppm. Also, oil fractions 10 and 11 which are very rich in neraJ and geranial presented comparable efficacy with MIC of 500 ppm slightly more potent than the crude extract which presented an identical MIC to that of a reference fungicide (600 ppm). On the other hand, until 5000 ppm, no MIC was obtained with fraction 4 of this same extract. From the results achieved, the antifungal activity of the essential oil of C. citratus may be mainly due to the presence of neral and geranial. This essential oil could constitute an alternative to synthetic fungicides mostly used for Citrus fruit crops, due to high neral and geranial contents.

3 tables, 21 ref

002062   Sultana S;Ali M;Ansari S H;Bagri P (Pharmacognosy and Phytochemistry Dep, Jamia Hamdard Univ, New Delhi-110 062) : Effect of physical factors on the volatile constituents of Elettaria cardamomum fruits. J essential Oil Bearing Pl 2009, 12(3), 287-92.

The chemical composition of the essential oil obtained from dried fruits of Elettaria cardamomum Maton. (Zingiberaceae) of Delhi region was analyzed by gas liquid cliromatography (GLC) and gas chromatography mass spectrometry (GC-MS). The variations in essential oil components under different physical factors have been determined. The oil was characterized by a large number monoterpenes (97.6%) constituting 1,8-cineole (89.6%), m-ocimene (3.7%) and α-terpinene (2.2%) as the major components. Except the volatile oil exposed to sunlight, 1,8-cineole was detected in all the oil samples and its amount varied from 29.4% in heated oil to 89.4% in untreated oil. Linalool, thujyl alcohol, limonene-l,2-epoxide, citronellol, /ra/w-pinocarveol, nerol and linalyl acetate were generated when the oil was heated at 110°C. Exposer of the oil with sunlight, enhanced the production of linalyl acetate (17.8%) and borneol (12.1%). 1,4-Cineole, p-cymene-8-ol and isoborneol were only detected in UV exposed oil while the 2-heptane was only identified in high amounts in silica gel and alumina treated volatile oils.

1 table, 14 ref

002061   Sonibare O O;Sonibare M A;Enitan;Adesanya O (Chemistry Dep, Ibadan Univ, Nigeria, Email: sonibaredayao@yahoo.com) : Essential oil composition of Vernonia amygdalina Del. from southwestern Nigeria. J essential Oil Bearing Pl 2009, 12(1), 55-8.

The essential oil composition of Vernonia amygdalina Del. air-dried leaves was analysed by GC and GC-MS. A total of 20 compounds, representing 83.9% of the total oil were identified. The major constituents of the oil were thymol (27.0%), (E)-phytol (15.7%) and o-cymene(12.7%). Other representative compounds were β-selinene (8.1%), γ-terpinene (4.4%),β-caryophyllene (3.9%) and apiole (3.8%). The essential oil has different composition compared with similar species earlier reported from the eastern part of Nigeria.

1 table, 8 ref

002060   Sonibare O O;Effiong I;Oladosu I A;Ekundayo O (Chemistry Dep, Ibadan Univ, Nigeria) : Chemical constituents and antimicrobial activity of the essential oil of Vitex doniana Sweet (Verbernaceae). J essential Oil Bearing Pl 2009, 12(2), 185-8.

The chemical composition of the essential oil of Vitex doniana Sweet leaves from Nigeria was investigated for the first time by GC-MS. Atotal of 12 compounds, representing 92.6% of the total oil were identified. The major constituents were β-phellandrene (31.3%), phytol (28.3%) and β - caryophyllene (12.6%). Other minor components were α - caryophyllene (5.1%), caryophyllene oxide (3.6%), α-pinene (3.4%) andbicyclogermacrene (2.5%). The essential oil exhibited antimicrobial activity against 3 of the tested microorganisms - Proteus mirabilis, Bacillus subtilis and Candida albicons.

2 tables, 7 ref

002059   Sonibare M A;Sonibare O O;Akharame O E; Soladoye M O (Pharmacognosy Dep, Ibadan Univ, Nigeria, Email: sonibaredeola@Yahoo.com) : Chemical composition of essential oils of Ficus elasticoidies de Wild., Ficus ovata Vahl and Ficus natalensis Subsp. leprieurii (Miq.) C.C. berg from Nigeria. J essential Oil Bearing Pl 2009, 12(3), 282-6.

The chemical composition of essential oils obtained from the leaves of three species of Ficus Linn. (Moraceae), Ficus elasticoidies De Wild., Ficus ovata Vahl and Ficus natalensis subsp. leprieurii (Miq.) C.C. Berg was analyzed by GC and GC-MS. The main constituents of Ficus elasticoidies were (E)-phytol (20.9%), 6,10,14-trimethyl-2-pentadecanone (8.7%) and β-carophyllene (6.8%). The major components identified in the oil of Ficus ovata were (E)-phytol (24.5%), hexadecanoic acid (10.0%), carophyllene oxide (7.6%) and 6,10,14-trimethyl-2-pentadecanone (6.1%), while Ficus natalensis oil was dominated by (E)-phytol (37.6%) and 6,10,14-trimethyl-2-pentadecanone (24.9%). The chemical composition of the essential oils of the three Ficus species showed some qualitative resemblance in having (E)-phytoI and 6,10,14-trimethyl-2-pentadecanone as their major constituents. These two compounds can serve as markers for Nigerian grown Ficus species. The high percentage of phytol in all the species suggests Ficus as a potential plant source for phytopharmaceutical.

1 table, 17 ref

002058   Smigielski K;Raj A;Krosowiak K;Gruska R (Institute of General Food Chemistry, Lodz Technical Univ, Stefanowskiego 4/10, Lodz, Poland-90 924, Email: krzysztofsmigielski@p.lodz.pl) : Chemical composition of the essential oil of Lavandula angustifolia cultivated in Poland. J essential Oil Bearing Pl 2009, 12(3), 338-47.

The composition of the essential oil obtained from dried flowers of Lavandula angustifolia, cultivated in Poland was analyzed by GC, GC-MS and NIR, Seventy-eight compounds have been identified in the essential oil. The major constituents of the oil were linalool (30.6%), linalyl acetate (14.2%), geraniol (5.3%), β-caryophyllene (4.7%), lavandulyl acetate (4.4%).

3 illus, 4 tables, 21 ref

002057   Simionatto E;Bonani V F L;Peres M T L P;Hess S C;Candido A C S;Diraimo D L;Poppi N R;Matos M D F C;Santos E C S; Oguma P M;Carvalho J E D (Hidraulica e Transportes Dep, Federal de Mato Grosso do Sul, Campo Grande-MS, Brazil-79070 900) : Bioactivity and chemical composition of the essential oils of Croton urucurana baillon (Euphorbiaceae). J essential Oil Bearing Pl 2009, 12(3), 250-61.

The essential oils from the stem barks and leaves of Croton urucurana Baillon (Euphorbiaceae) were analyzed by GC-FID and GC-MS. 100 compounds were identified and borneol (14.7%), bornyl acetate (5.2%), cadina-4,10(14)-dien-la-ol (14.7%), sesquicineole (10.5%) and y-gwrjunene epoxide (5.4%) were the main components in essential oil from the steam barks. The oil from leaves was rich in sesquiterpenoids, mainly germacrene-D (15.2%) and bicyclogermacrene (36.4%). The in vitro cytotoxicity of the oils was evaluated against nine cancer cell lines and herbicidal effects against two seeds. The antimicrobial and antioxidant activities of the oils also were evaluated. The essential oil of stem bark was found to be more active than oil from leaves.

3 tables, 22 ref

002056   Serafine L A;Pauletti G F;Rota L D;Santos A C A D;Agostini F;Zattera F;Moyan P (Fisica e Quimica Dep, Caxias do Sul Univ, RS, Brazil) : Evaluation of the essential oils from nine basil (Ocimum basilicum L.) cultivars planted in southern Brazil. J essential Oil Bearing Pl 2009, 12(4), 471-75.

The goal of the present work was to establish the essential oil yields and chemical compositions of nine Basil (Ocimum basilicum L.) cultivars. The plants were grown in the fields, in an averaged experimental design, using ten plants of each of the nine cultivars in each parcel, making three repeats of each experiment. The parameters measured were fresh and dry weight of the aerial parts, yield and chemical compositions of the essential oils. The yields ranged from 6.21 to 42.51 L/ha, the Genovese cultivar being the most productive. The chemical composition of all cultivars had high contents of linalool, with the highest being that of the Toscano "lettuce leave" cultivar.

2 tables, 13 ref

002055   Santos A C A D;Rossato M;Agostini F;Serafini L A;Santos P L D;Molon R;Dellacassa E;Moyna P (Biotechnologia Dep, Instituto de Biotecnologia, Laboratorio de Oleos Essenciais-Instituto, Rua Francisco Getulio Vargas 1130, B. Petropolis CEP 95001-970, Rio Grande do Sul, Brazil, Email: acsantos@ucs.br) : Chemical composition of the essential oils from leaves and fruits of Schinus molle L. and Schinus terebinthifolius Raddi from southern Brazil. J essential Oil Bearing Pl 2009, 12(1), 16-25.

The essential oils of two Anacardiaceae species, Schinus molle L. and Schinus terebinthifolius Raddi, native from Brazil, were obtained by hydrodistillation and the oils composition studied by capillary GC and GC-MS. Twenty seven compounds were identified for S. molle and twenty nine for S. terebinthifolius. The leaves and fruits essential oils for both S. molle and S. terebinthifolius were characterised by a high percentage of sesquiterpene and monoterpene hydrocarbons. The S. terebinthifolius essential oils obtained from leaves and berries presented differences with those previously described in the literature, while the leave oil of S. molle showed similar composition to that from Uruguay. These findings have ecological and economic significance as 5. molle and S. terebinthifolius are promising species in the pharmaceutical, cosmetic and chemical industries.

3 illus, 1 table, 32 ref