DMSO : ≥ 150 mg/mL (372.21 mM)
*"≥" means soluble, but saturation unknown.
174.1±0.0 °C at 760 mmHg
HS Code Reference
Personal Projective Equipment
For Reference Standard and R&D, Not for Human Use Directly.
provides coniferyl ferulate(CAS#:99-86-5) MSDS, density, melting point, boiling point, structure, formula, molecular weight etc. Articles of coniferyl ferulate are included as well.>> amp version: coniferyl ferulate
This study evaluated the larvicidal activity, and ovicidal activity of Origanum vulgare EO and its major components against the cotton bollworm, Helicoverpa armigera. The chemical composition of the O. vulgare EO was analyzed by gas chromatography-mass spectroscopy. GC-MS analysis revealed that the O. vulgare EO was composed of ten compounds. The major constituents were carvacrol (78.35%), followed by p-cymene (6.85%) and γ-terpinene (3.70%). In larvicidal activity assay, the O. vulgare EO achieved a LC50 value of 265.51 μg/ml. The three major constituents from the O. vulgare EO were tested individually for toxicity against larvae of H. armigera. Carvacrol, p-cymene, and γ-terpinene appeared to be most effective against H. armigera, with LC50 values of 51.53, 121.32, and 150.15 μg/ml, respectively. Moreover, EC50 values of carvacrol, p-cymene, and γ-terpinene against H. armigera eggs were 33.48, 47.85, and 56.54 μg/ml, respectively. Overall, this study showed that O. vulgare EO and its major constituents have the potential to develop as new eco-friendly insecticides against H. armigera.
Botanical insecticides; Carvacrol; Helicoverpa armigera; Larvicidal activity; Origanum vulgare; Ovicidal activity.
Larvicidal and ovicidal activity of carvacrol, p-cymene, and γ-terpinene from Origanum vulgare essential oil against the cotton bollworm, Helicoverpa armigera (Hubner)
Xue Gong 1, Yujian Ren 2 3
The administration of antibiotics in aquaculture has raised concern about the impact of their overuse in marine ecosystems, seafood safety and consumers’ health. This “green consumerism” has forced researchers to find new alternatives against fish pathogens. The present study focused on 12 Mediterranean medicinal-aromatic plants as potential antimicrobials and antioxidant agents that could be used in fish aquaculture. In vitro assays showed that the essential oils (EOs) from all studied plants had anti-bacterial and antioxidant properties, with their efficacy being dependent on their chemical composition. More specifically, EOs rich in carvacrol, p-cymene and γ-terpinene exhibited not only the strongest inhibitory activity against the growth of bacterial pathogens (inhibitory concentration: 26-88 μg mL-1), but also the greatest total antioxidant capacity (ABTS: 2591-5879 μmole mL-1; CUPRAC: 931-2733 μmole mL-1). These compounds were mainly found in the EOs from Greek oregano (Origanum vulgare subsp. hirtum), Spanish oregano (Thymbra capitata) and savoury (Satureja thymbra) collected from cultivations in Greece. The specific EOs stand out as promising candidates for the treatment of bacterial diseases and oxidative stress in farmed fish. Further in vivo experiments are needed to fully understand the effects of EO dietary supplementation on fish farming processes.
Gram-negative; carvacrol; p-cymene; plant extracts; γ-terpinene.
Comparative Evaluation of Essential Oils from Medicinal-Aromatic Plants of Greece: Chemical Composition, Antioxidant Capacity and Antimicrobial Activity against Bacterial Fish Pathogens
Thekla I Anastasiou 1, Manolis Mandalakis 1, Nikos Krigas 2, Thomas Vezignol 1, Diamanto Lazari 3, Pantelis Katharios 1, Thanos Dailianis 1, Efthimia Antonopoulou 4
2019 Dec 30;
Flavor deterioration is a serious problem in dried carrots during storage and is frequently accompanied by water absorption and bacterial growth. To explore the underlying mechanism of flavor deterioration, relationship among water status, exogenous bacterial composition and flavor changes in dried carrots were analyzed at different water activities (aw, 0.43, 0.67, 0.76 and 0.84). Results suggested that the water molecules mobility significantly increased in the dried carrots at higher aw levels (0.67, 0.76 and 0.84), this was attributed to the raised content of bound water, rather than immobilized or free water. Consequently, this accelerated microbial growth and flavor deterioration. At aw = 0.84, the characteristic flavor compounds including 2,3-butanediol, pentanoic acid, hexanoic acid, heptanoic acid and nonanoic acid were lost. The disagreeable flavor compounds including terpenes were produced during the storage period. These were the main contributors of flavor deterioration in the dried carrots. Lactic acid bacteria, as the dominant bacteria in dried carrots during storage, were proved to be closely related to the production of o-cymene, β-pinene and β-myrcene. Moreover, the emergence of Pediococcus spp. was the major factor leading to the increase of γ-terpinene in dried carrots.
Bacteria composition; Dried carrots; Flavor deterioration; Water status; volatile compounds.
Exogenous bacterial composition changes dominate flavor deterioration of dried carrots during storage
Haoliang Pu 1, Qiuhui Hu 1, Liuqing Wang 1, Fei Pei 1, Alfred Mugambi Mariga 2, Wenjian Yang 3