The transition of grasslands to shrub-dominated scrubland reduces livestock productivity and contributes to impoverished conditions for humans in arid and semiarid regions worldwide. Many shrubs that are increasing in dominance contain secondary compounds that deter browsing by herbivores. Knowledge concerning the effects of specific compounds in herbivore diets is limited but may provide usefu...

Introduction Insect oviposition can enhance plant defenses and decrease quality in response to future feeding damage by hatched larvae. Induced resistance triggered egg deposition its negative effect on insect herbivore performance is known for several annual plants but has been much less studied woody perennials, such as species of the Salicaceae. Here we willow Salix babylonica specialist saw...

American Foulbrood (AFB) is a major endemic disease affecting the bee brood and absence of chemical therapeutic treatments leads beekeepers to develop alternative management plans, based mainly on prevention accurate diagnosis symptoms. One main symptoms unpleasant odor caused by rot dead larvae. In present comparative study, we analyzed profile larvae presence characteristic volatile compounds...

The investigation of aroma compounds of the essential oils of dried fruits of black pepper (Piper nigrum) and black and white "Ashanti pepper" (Piper guineense) from Cameroon by means of solid-phase microextraction (SPME) was carried out for the first time to identify the odorous target components responsible for the characteristic odor of these valuable spices and food flavoring products. By m...

The peel components of Mandarin, Sour lemon and Sour orange were analyzed. Peel flavorcomponents were extracted using cold-press method and eluted using n-hexane. All compoundswere analyzed using GC-FID and GC-MS. Twenty-seven, Twenty-four and Twenty-nine peelcomponents were identified in Mandarin, Sour lemon and Sour orange respectively. They includealdehydes, alcohols, esters, monoterpenes an...

Background: Despite the considerable activity of herbal Essential Oils (EOs) as safe food preservatives, problems such as high volatility, low water solubility, and low stability in adverse environmental conditions restrict their use in food products. This work aimed to investigate in vitro antifungal activity of oil-in-water nanoemulsion of Iranian Artemisia dracunculus L. (tarragon) EO. Meth...

Ocimum basilicum essential oil (EO) was evaluated for its biological effects on M. domestica. Characterization of O. EO revealed the presence methyl chavicol (70.93%), linalool (9.34%), epi-?-cadinol (3.69 %), eugenol (2.48%), ?-cadinene (1.67%), 1,8-cineole (1.30%) and (E)-?-ocimene (1.11%). The basil constituents elicited a neuronal response in female adults Adult flies showed reduced prefere...

the present study explores the chemical constitution and antioxidant activity of the essential oils of the aerial parts of artemisia dracunculus l. and the flower heads of matricaria chamomilla l. gc-ms analysis revealed the presence of (z)-anethole (51.72%), (z)-β-ocimene (8.32%), methyleugenol (8.06%), limonene (4.94%) and linalool (4.41%) in artemisia dracunculus and (e)-β-farnesene (24.19%)...