1,721,087 research outputs found
Salento honey (Apulia, South-East Italy): A preliminary characterization by 1H-NMR metabolomic fingerprinting
No full textHoney is a natural sweet substance produced by honeybees from the nectar of flowers, plant secretions or plant-sucking insect excretions. Sugars and water constitute the major components, other minor components characterize the organoleptic and nutritional properties. To date, Salento (Apulia region, Italy) honey production is considerably threatened due to the suggested use of neonicotinoids in order to control the insect-vectored bacterium Xylella fastidiosa (subsp. pauca). Metabolomics based onNuclearMagnetic Resonance (NMR) spectroscopywas used to describe, for the first time, the composition of honey samples from different Salento producers. Exploratory Principal Component Analysis (PCA) showed, among the observed clustering, a separation between light and dark honeys and a discrimination according to producers, both further analyzed by supervised multivariate analysis. According to the obtained data, although limited to small-scale emerging production, Salento honey shows at the molecular level, a range of specific characteristic features analogous to those exhibited by similar products originating elsewhere and appreciated by consumers. The impact on this production should therefore be carefully considered when suggesting extensive use of pesticides in the area
Cationic complexes of platinum(II) with eta2-olefins: Synthesis and reactivity of the alkene
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Enantiomeric discrimination in coordination of sulfoxides to platinum(II): X-ray structure of the kinetically over thermodynamically favoured erythro cis-dichloro-bis(methyl-p-tolylsulfoxide)platinum(II)
No full textGlucosinolates profile of "mugnolo", a variety of Brassica oleracea L. native to Southern Italy (Salento)
No full textGlucosinolates (GLSs) from a variety of Brassica oleracea, known locally as "mugnolo" and widely distributed in southern Italy, were studied. It was found that "mugnolo" inflorescences are characterized by the presence of the aliphatic GLSs glucoraphanin (1.79 mu mol/g), glucoiberin, glucoerucin, and sinigrin, of the aromatic GLSs glucobarberin (0.56 mu mol/g) and gluconasturtin, and of the indole GLSs glucobrassicin (3.51 mu mol/g), neoglucobrassicin, 4-methoxyglucobrassicin, and 4-hydroxyglucobrassicin. Indole GLSs were predominant, while aliphatic and aromatic GLS were found in lower quantities. The metabolic profile of "mugnolo" leaves was also studied. It was found that 4-hydroxyglucobrassicin (0.13 mu mol/g) and glucoraphanin (0.11 mu mol/g)are the predominant GLSs. Vegetables of the Brassicaceae family are seldom consumed raw; therefore we also analyzed the GLS profile of "mugnolo" after cooking in water. The results showed variations in the GLSs content with a fall in concentration of 50%
The unexpected reactivity of Zeise's anion in strong basic medium discloses new substitution patterns at the platinum centre
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Synthesis and X-Ray Structural Characterization of the First Unbridged Diplatinum(III) Compound: Bis[bis(1-imino-1-hydroxy-2,2-dimethyl-propane)-trichloroplatinum(III)]
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