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Monographs of essential oils that have caused contact allergy / allergic contact dermatitis
Published in Anton C. de Groot, Monographs in Contact Allergy, 2021
There are two types of ‘orange oil’: bitter orange oil produced from Citrus aurantium L. (the bitter orange) and sweet orange oil produced from Citrus sinensis (L.) Osbeck, both from cold pressing of the pericarp (cold-pressed peel oils). In non-botanical literature, including the literature on contact allergy / allergic contact dermatitis, usually the term ‘orange oil’ is used, without specifying its botanical source.
Adulteration of Essential Oils
Published in K. Hüsnü Can Başer, Gerhard Buchbauer, Handbook of Essential Oils, 2020
ISO standard 3517 shows character and data for this oil. In the past, sweet orange oil was used as well as orange terpenes and distilled bitter orange residues from production for adulteration. Limonene of high purity from other citrus fruits was also applied. Dugo (2011) shows the similarity of the components between bitter and sweet orange oil. McHale et al. (1983) report the use of grapefruit oil, as it contains higher concentrations of coumarins and psoralens. Today the adding of purified components from other citrus sources is used. Mingling up with sweet orange oil can be detected by measuring the δ-3-carene and camphene content. As bitter orange oil contains only traces of δ-3-carene, the sweet oil goes up to 0.1%. Also, the ratio δ-3-carene/camphene can be used for detection (Dugo et al., 1992). Chiral values for components are reported by Dugo and Mondello (2011): (R)-(+)-α-pinene (89.7%–97.4%):(S)-(−)-α-pinene (2.6–10.3); (1S,4R)-(−)-camphene (35.8%–47.6%):(1R,4S)-(+)-camphene (52.4%–64.2%); (R)-(+)-β-pinene (6.1%–7.9%):(S)-(−)-β-pinene (92.1%–93.9%); (R)-(+)-sabinene (49.4%–80.6%):(S)-(−)-sabinene (19.4%–50.6%); (R)-(−)-α-phellandrene (60.1%–74.9%):(S)-(+)-α-phellandrene (25.1%–39.9%); (R)-(−)-β-phellandrene (0.6%–5.7%):(S)-(+)-β-phellandrene (94.3%–99.4%); (S)-(−)-limonene (0.5%–0.8%):(R)-(+)-limonene (99.2%–99.5%); (R)-(−)-linalool (61.2%–89.8%):(S)-(+)-linalool (10.2%–38.8%); (S)-(−)-citronellal 42.5%:(R)-(+)-citronellal (57.5%); (R)-(−)-linalyl acetate (99.2%–99.4%):(S)-(+)-linalyl acetate (0.6%–0.8%); (S)-(+)-terpinen-4-ol (67.5%–71.5%):(R)-(−)-terpinen-4-ol (28.5%–32.5%); (S)-(−)-α-terpineol (6.6%–29.8%):(R)-(+)-α-terpineol (93.4%–70.2%).
Examination of sulfonamide-based inhibitors of MMP3 using the conditioned media of invasive glioma cells
Published in Journal of Enzyme Inhibition and Medicinal Chemistry, 2020
Alisha T. Poole, Christopher A. Sitko, Caitlin Le, Christian C. Naus, Bryan M. Hill, Eric A. C. Bushnell, Vincent C. Chen
1.387 g (3.926 mmol) Fmoc-Leucine-OH was dissolved in 8 ml of 1:1 DMF:CH2Cl2 and mixed with 0.61 ml of DIC, 0.557 g of Oxyma Pure, and 0.70 ml of N,N-Diisopropylethylamine under nitrogen at room temperature for 10 min. The solution was then added to 0.4126 g (1.899 mmol) compound B and mixed for 48 h under nitrogen. Compound C was purified by flash column chromatography using 2:1 chloroform to methanol as the mobile phase. Fractions were collected, and solvent evaporated to yield a yellow-orange oil (0.8126 g, 77.4%). Synthesis of Compound D (Figure 1 Leu-Trp): 0.08126 g (0.147 mmol) FMOC-Leucine-Tryptophan was mixed with 4 ml of 20% piperidine in DMF for two hours. Compound D was purified by flash column chromatography using 2:1 chloroform to methanol as the mobile phase. Fractions were collected, and solvent evaporated to yield a yellow-orange oil (0.041 g, 83.9%, C18H26N4O2, EM: 330.2055, LC-MS m/z: 331.217 (M + H), 353.195 (M + Na), NMR 400 MHz: ∼11 ppm H on N of Trp five carbon ring, ∼7 ppm Trp aromatic H, ∼1 ppm H on methyl groups of Leu).
Development, characterisation and efficacy evaluation of biochemical fungicidal formulations for postharvest control of anthracnose (Colletotrichum gloeosporioides Penz) disease in mango
Published in Journal of Microencapsulation, 2019
Amarjeet Kumar, Vithal Balavant Kudachikar
The developed VMECs had an excellent effect in decreasing the incidence of the disease by C. gloeosporioides in mango fruits (Var. Alphonso and Malgova). Our results in Table 6 are in agreement with the similar observations made (Mahanta et al. 2007) wherein the effects of essential oils extracted from Cymbopogon citratus as bactericidal and fungicidal properties against the broad range of pathogens such as Alternaria alternate, Aspergillus, Ralstonia solanacearum, and Penicillium citrinum was noted. Controlling pattern of disease by VMECs found in the dosage-dependent manner that is increasing the concentration of VMECs in treatment the severity of disease decreased. The same pattern of the result was also observed by (Wang et al. 2005) when they used a different kind of essential oil (Orange oil, Lemon oil, Mustard oil, and basil oil) for the treatment of mango fruit to control the anthracnose disease.