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1
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Response of different basil varieties to soil salinity

100%
Said-Al Ahl H. A. H., Meawad A. A., Abou-Zeid E. N., Ali M. S.
International Agrophysics
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2010
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tom 24
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nr 2
183-188
2
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Morphological and chemical variability within the population of common avens (Geum urbanum L.)

100%
Kuczerenko A., Krawczyk M., Przybyl J. L., Geszprych A., Angielczyk M., Baczek K., Weglarz Z.
Herba Polonica
|
2011
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tom 57
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nr 2
The aim of the study was an ex situ evaluation of morphological and chemical variability within the population of common avens. Plant height, number of shoots, stage of generative development (number of flower buds, flowers, and fruits), as well as weight of herb and underground organs were determined. In the raw materials total content of tannins and content of particular phenolic compounds identified by HPLC was determined. In underground organs also content of eugenol – the dominant constituent of essential oil was assessed. High diversity of morphological traits (especially weight of herb and underground organs) and the content of determined compounds (especially in herb) was found. Above- and underground organs differed in the composition and content of phenolic compounds. Underground organs were characterised by higher content of flavan-3-ols, but they did not contain chlorogenic acid, which was the dominant phenolic compound in herb.
3

The content of essential oil in ten sweet basil [Ocimum basilicum L.] cultivars and its composition

100%
Seidler-Lozykowska K., Krol D.
Herba Polonica
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2008
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tom 54
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nr 3
The experiment was conducted in the Research Institute of Medicinal Plants in Poznań, Poland in 2005–2006 and concerned a collection of ten sweet basil cultivars such as: ‘Minette’, ‘Mittelgrossblättriges Grünes’, Piccolino’, ‘Rubin’, ‘Red Rubin’, ‘Genoveser’, ’Martina’ and two Polish cultivars: ‘Wala’ and ‘Kasia’. Moreover, ‘Lemonette’ cultivar of Ocimum americanum L. was also included in the collection. The content of essential oil in the dried herb was estimated and its composition was analyzed. The content of essential oil in the dried herb without stems ranged from 0.23% (‘Red Rubin’) to 1.67% (‘Kasia’). The main component of the oils that came from nine basil cultivars was linalool, (from 37.07% for ‘Piccolino’ to 76.22% for ‘Minette’). Considerable amounts of 1,8-cineol and eugenol, next β-pinene, α-terpinene and myrcene were also found. The content of 16 identified components in oil represented from 69.34% (‘Piccolino’) to 96.11% (‘Wala’) of the GC profiles. Both Polish cultivars were distinguished by high content of geraniol in essential oil.
4

Enhancing biocontrol in orchards by increasing food web biodiversity

100%
Brown M. W., Tworkoski T.
Journal of Fruit and Ornamental Plant Research
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2006
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tom 14
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nr Suppl.3
5

Technologia wedzenia

80%
Mięso i Wędliny
|
1997
|
nr 3
14
6
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Ocena praktycznej mozliwosci wykorzystania substancji fenolowych naturalnie wystepujacych w drewnie do ochrony drewna drzew pomnikowych przed grzybami powodujacymi jego dekompozycje

80%
Zarzynski P.
Sylwan
|
2009
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tom 153
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nr 09
579-586
7
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Antimicrobial properties of 6-bromoeugenol and eugenol

80%
Mahboub R., Memmou F.
International Letters of Natural Sciences
|
2016
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tom 53
We have studied the antimicrobial properties of 6-bromoeugenol and eugenol by three strains: Pseudomonas aeruginosa (S1), Escherichia coli (S2) and Staphylococcus aureus (S3). We have determined the minimum inhibitory concentration (MIC) for a range of concentrations using the disc diffusion method. We note that all samples present an antimicrobial activity toward the tested bacterial strains at different concentrations (1, 0.5 and 0.25 mg/ml). The 6-bromoeugenol gives modest activity with (S1) and (S3). Eugenol reacts positively with the Pseudomonas aeruginosa (S1) at all concentrations and with the Escherichia coli (S2) at 0.5 mg/ml. We remark that the Pseudomonas aeruginosa (S1) is the more sensitive strain than Escherichia coli (S2) and Staphylococcus aureus (S3). We have estimated the activity coefficient which has confirmed the antimicrobial activity of the different samples. So, 6-bromoeugenol has shown his efficiency as antimicrobial agent.
8

Aroma characteristics of dill seeds varieties grown in Poland

61%
Zawirska-Wojtasiak R., Wasowicz E., Jelen H., Rudzinska M., Kaminski E., Blazczak P.
Polish Journal of Food and Nutrition Sciences
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1998
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tom 07
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nr 2
181-192
Aroma of dill seeds was analysed by gas chromatography-mass spectrometry and sensory methods. Seven different varieties of dill grown in Poland in three experimental stations and from three harvest years were investigated to observe genetic variation and differences between place and years of crop. Several compounds were identified in the essential oils obtained by distillation/extraction method: α-pinene, α-phellandrene, p-cymene, limonene, terpinen-4-ol, dihydrocarvone, carvone, eugenol and vanillin. Two main aroma compounds: carvone and limonene amounted to 90-96% of total volatiles content. The significant influence of the variety on the content of carvone and limonene as well as total volatiles was stated. The sensory analysis revealed rather great differentiation in the sensory odour profile between the varieties.
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