Psychoactive Plant Database - Neuroactive Phytochemical Collection

1. Sci Rep. 2024 Oct 23;14(1):24975. doi: 10.1038/s41598-024-76389-8.

Amending clayey and sandy soils with nano - bio phosphorous for regulating 
tomato growth, biochemical, and physiological characteristics.

Baroutkoob A(1), Haghighi M(2), Hajabbasi MA(1).

Author information:
(1)Department of Soil Science, College of Agriculture, Isfahan University of 
Technology, Isfahan, 8415683111, Iran.
(2)Department of Horticulture, College of Agriculture, Isfahan University of 
Technology, Isfahan, 8415683111, Iran. mhaghighi@cc.iut.ac.ir.

Phosphorus is a critical nutrient that significantly enhances tomato production, 
so maintaining an adequate level of phosphorus plays an essential role in 
enhancing the growth of tomato by being present in the soil. This study assessed 
the impact of soil texture and phosphorus content on tomato plant properties 
using a factorial, complete, randomized design with four replications. 
Treatments included clayey and sandy soils with varying phosphorus sources: 
non-phosphorus (P0), calcium phosphate (CaP1 and CaP2), and nano-hydroxyapatite 
(PN1 and PN2), where 1 indicates a concentration of 0.12 g and 2 indicates a 
concentration of 0.23 g per 5-kilogram pot of fertilizer. Results indicated that 
treatments significantly influenced yield parameters such as average fruit 
weight, juice content, antioxidant activity, and fruit volume. In the clayey 
soil, CaP2 treatment had a superior effect on yield, average fruit weight, and 
shoot fresh weight. In comparison with sandy conditions, CaP2 produced a 50% 
increase in fruit number, 29% increase in average fruit weight, and 91% increase 
in fruit yield. The treatments then impacted the shoot fresh weight and root 
length, while the phosphorus concentration appeared to be more dependent on soil 
type than on phosphorus sources. Similar to the CaP1 and CaP2 treatments, the 
PN1 treatment in clay soil also resulted in the highest fresh and dry weights of 
tomato shoots when compared with the control group. Generally, the findings from 
this study suggest that the use of CaP2 can serve as a reliable method to 
improve the growth, yield, and fruit quality of tomatoes, especially in clayey 
soil environments. However, nano-based phosphorous sources need to be tested 
more to see if they can improve tomato performance in a range of soil 
conditions. Also, further research should look into the long-term effects of 
phosphorous interventions on soil health and sustainability.

© 2024. The Author(s).

DOI: 10.1038/s41598-024-76389-8
PMCID: PMC11499914
PMID: 39443563 [Indexed for MEDLINE]

Conflict of interest statement: The authors declare no competing interests.


2. J Sci Food Agric. 2024 Sep 18. doi: 10.1002/jsfa.13890. Online ahead of print.

Comprehensive investigation on the flavor difference in five types of tea from 
JMD (Camellia sinensis 'Jinmudan').

Tang M(1)(2), Liao X(1), Xu M(1), Zhang J(2), Wu X(3), Wei M(4), Jin S(1), Zheng 
Y(2), Ye N(1).

Author information:
(1)College of Horticulture, Fujian Agriculture and Forestry University/Key 
Laboratory of Ministry of Education for Genetics, Breeding and Multiple 
Utilization of Crops, Fuzhou, China.
(2)Wuyi University, Tea Industry International Research Center, Wuyishan, China.
(3)Fujian Qianqian Yiye Tea Technology Co., Ltd, Shouning, China.
(4)Shouning County Tea Industry Development Center, Shouning, China.

BACKGROUND: Jinmudan (JMD) is a high-aroma variety widely cultivated in China. 
The current study primarily focuses on the key volatile metabolites in JMD black 
and oolong teas, and investigates the impact of processing technologies on the 
aroma quality of JMD tea. However, few studies have explored the suitability of 
JMD for producing a certain type of tea or the characteristic quality 
differences among various JMD teas using multivariate statistical analysis 
methods.
RESULTS: The principal volatile metabolites contributing to the floral quality 
of JMD tea are linalool, geraniol, indole and phenethyl alcohol. In JMD black 
tea (BT), the key volatile metabolites include methyl salicylate, geraniol, 
(E)-β-ocimene and phenethyl alcohol. In JMD oolong tea (OT), the key volatile 
metabolites include indole, linalyl valerate and phenethyl alcohol. In JMD 
yellow tea (YT), the key volatile metabolites include methyl salicylate, 
geraniol and terpinolene. In JMD white tea (WT), the key volatile metabolites 
include methyl salicylate, geraniol and terpinolene. In JMD green tea (GT), the 
key volatile metabolites include (E)-β-ocimene, indole and geraniol. Comparative 
analysis and KEGG pathway enrichment analysis revealed that flavonoid 
biosynthesis is the primary metabolic pathway responsible for the taste 
differences among various tea types. GT exhibited higher levels of phloretin, 
dihydromyricetin and galangin. The contents of vitexin, tricetin in YT were 
relatively higher. The contents of aromadendrin and naringenin in BT were 
higher, while OT contained higher levels of kaempferol. Additionally, WT showed 
higher contents of 3-O-acetylpinobanksin and 3,5,7-pinobanksin.
CONCLUSION: This study explained the reasons for the quality differences of 
different JMD tea and provided a reliable theoretical basis for the adaptability 
of JMD tea. © 2024 Society of Chemical Industry.

© 2024 Society of Chemical Industry.

DOI: 10.1002/jsfa.13890
PMID: 39291387


3. Sci Rep. 2024 Sep 9;14(1):20922. doi: 10.1038/s41598-024-71115-w.

Evaluation of lavender essential oils and by-products using microwave 
hydrodistillation and conventional hydrodistillation.

Kırkıncı S(1), Gercek YC(2)(3), Baştürk FN(1), Yıldırım N(1), Gıdık B(4), Bayram 
NE(5).

Author information:
(1)Institute of Graduate Studies in Sciences, Istanbul University, Suleymaniye, 
Istanbul, Turkey.
(2)Department of Biology, Faculty of Science, Istanbul University, Istanbul, 
Turkey. yusuf.gercek@istanbul.edu.tr.
(3)Centre for Plant and Herbal Products Research-Development, Istanbul, Turkey. 
yusuf.gercek@istanbul.edu.tr.
(4)Department of Organic Farming Management, Faculty of Applied Science, Bayburt 
University, Bayburt, 69000, Turkey.
(5)Department of Food Processing, Aydıntepe Vocational College, Bayburt 
University, Bayburt, Turkey. ecem.nesrin@gmail.com.

This study investigated the impact of two extraction methods, traditional 
hydrodistillation (TDH) and microwave-assisted hydrodistillation (MAH), on the 
essential oil yield and chemical profile of Lavandula angustifolia L., as well 
as the bioactive potential of the resulting wastewater. Essential oil 
composition was analyzed via GC-MS, revealing similar qualitative and 
quantitative profiles for both methods, with α-terpinolene and (-)borneol as 
major constituents. Wastewater analysis via LC-MS/MS and spectrophotometric 
assays demonstrated the presence of significant total phenolic content 
(3.29-1.78 mg GAE/g) and 32 individual phenolics (463.1 µg/kg for TDH; 
479.33 µg/kg for MAH). These findings suggest that both essential oil and 
wastewater obtained by either method possess considerable bioactive potential, 
with the MAH method potentially offering advantages over TDH for essential oil 
extraction. Further exploration of wastewater applications in various industrial 
sectors is warranted.

© 2024. The Author(s).

DOI: 10.1038/s41598-024-71115-w
PMCID: PMC11385625
PMID: 39251682 [Indexed for MEDLINE]

Conflict of interest statement: The authors declare no competing interests.


4. Yakugaku Zasshi. 2024 Nov 1;144(11):1019-1029. doi: 10.1248/yakushi.24-00074. 
Epub 2024 Sep 21.

[Development of an Odor Evaluation Method for Citrus Unshiu Peel Using an 
Electronic Nose Based on the Intensity of Per Unit Length (INPULTH)].

[Article in Japanese]

Kudo Y(1), Tanaka F(2), Fujioka K(1).

Author information:
(1)Research Center for Agricultural Information Technology, National Agriculture 
and Food Research Organization.
(2)Research Center for Advanced Analysis, National Agriculture and Food Research 
Organization.

Although odor is an important indicator of herbal medicine quality, an objective 
odor evaluation method remains undiscovered. Quantitative measurement using 
previous methods is complicated as Citrus Unshiu Peel (Chimpi) emits an odor 
when broken. To establish odor evaluation methods for herbal medicines using 
chimpi as an example, we developed a reproducible method for breaking samples 
and an objective odor evaluation method using an electronic nose (e-nose). 
First, an odor-emitting device (OED) was fabricated by modifying a pill cutter, 
which suppressed the spread of odor components into the room air while cutting 
the samples. The odor was emitted from chimpi with an OED and measured using an 
e-nose. The cut length was then measured. The sensor intensity was positively 
correlated with the cut length (r=0.840-0.927) in the same sample, and the 
intensity per unit length (INPULTH) calculated from the sensor intensity and cut 
length enables the comparison of the sensor intensity among different samples. 
In addition, average d-limonene emission level measured by GC-MS was positively 
correlated with average INPULTH (r=0.999), which suggests that this OED and 
e-nose method enables the comparison of the sensor intensity and d-limonene 
emissions. INPULTH also positively correlated with other seven monoterpenes such 
as p-cymene, β-myrcene, β-phellandrene, α-pinene, β-pinene, γ-terpinene, and 
α-terpinolene (r=0.701-0.865). Therefore, monoterpene content can be evaluated 
by measuring the odor in the same way as d-limonene. In conclusion, we developed 
a simple odor intensity evaluation method optimized for chimpi to establish an 
odor evaluation method for herbal medicines.

DOI: 10.1248/yakushi.24-00074
PMID: 39245569 [Indexed for MEDLINE]


5. Food Chem. 2025 Jan 15;463(Pt 1):141097. doi: 10.1016/j.foodchem.2024.141097. 
Epub 2024 Sep 2.

Enhancing variety aromatic characteristics of Muscat wine through cold 
maceration with indigenous cryotolerant Metschnikowia pulcherrima Mp0520.

Guo X(1), Zhu X(2), Qian Y(3), Yang Y(1), Zhu F(1), Zhao Y(1), Zhang M(1), Gao 
T(1), Li J(1), Yan H(4).

Author information:
(1)College of Food Science and Technology, Hebei Normal University of Science & 
Technology, Qinhuangdao, Hebei 066004, China.
(2)College of Horticultural Science & Technology, Hebei Normal University of 
Science & Technology, Qinhuangdao, Hebei 066004, China.
(3)Technology Center of Qinhuangdao Customs of P. R. China, Qinhuangdao, Hebei 
066004, China.
(4)College of Food Science and Technology, Hebei Normal University of Science & 
Technology, Qinhuangdao, Hebei 066004, China. Electronic address: 
yhj2203yhj@163.com.

Cold maceration (CM) is widely applied in winemaking to improve wine aroma and 
overall quality. However, more efficient CM techniques for industrial-scale 
winemaking are still needed. This study examined the impact of CM with 
indigenous cryotolerant Metschnikowia pulcherrima Mp0520 (Mp-CM) on the Muscat 
wine aromatic characteristics. The results demonstrated a significant divergence 
in the types and concentrations of aroma compounds between Mp-CM wine and the 
control. The Mp-CM wine exhibited a significantly higher terpenes content, 
resulting in a Muscat wine characterized by terpenes, compared to the control 
predominated by esters. Additionally, the Mp-CM wine demonstrated elevated 
levels of α-terpineol and terpinolene, potentially enhancing the varietal aroma 
stability of Muscat wine. Furthermore, Mp-CM gave Muscat wine a heightened 
fruity aroma and a more complex aroma. These findings suggested that the Mp-CM 
utilized in this study offered promising avenues for enhancing the variety aroma 
characteristics of Muscat wine on large scale winemaking.

Copyright © 2024 Elsevier Ltd. All rights reserved.

DOI: 10.1016/j.foodchem.2024.141097
PMID: 39244997 [Indexed for MEDLINE]

Conflict of interest statement: Declaration of competing interest The authors 
declare that they have no known competing financial interests or personal 
relationships that could have appeared to influence the work reported in this 
paper.