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Articles by G. Figueredo
Total Records ( 3 ) for G. Figueredo
  T. Lograda , A.N. Chaker , P. Chalard , M. Ramdani , J.C. Chalchat , H. Silini and G. Figueredo
  The hydrodistilled oils from the aerial parts of Genista numidica and G. saharae, which are endemic to Algeria, were analyzed by Gas Chromatography-Mass Spectrometry (GC-MS). Sixty nine compounds in the oil of G. numidica representing 87% of the total oil and 58 compounds of G. saharae, representing 91% of the total oil were identified. The analysis showed that the main constituents of the essential oils are rich in fatty acid. The major constituent are lauric acid (9.1-8.4%), myristic acid (13.5-14.5%), palmitic acid (15.3-32.3%) and linoleic acid (0-2.4%). The effects of these oils on the growth of Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 27853) and Staphylococcus aureus (ATCC 25923) were investigated by the diffusion method. The oils showed no significant antibacterial activities.
  J. Koudou , P. Edou , L.C. Obame , I.H. Bassole , G. Figueredo , H. Agnaniet , J.C. Chalchat and A.S. Traore
  The resin oil obtained by hydrodistillation from Dacryodes edulis G. Don growing in Gabon was analyzed by GC and GC/MS. The major constituents in the essential oil were sabinene (21.76%), terpinene-4-ol (19.79%), α-pinene (17.47%) and p-cymene (11.29%). The in vitro antioxidant activity was investigated with two methods: 2, 2-diphenylpicrylhydrazyl radical (DPPH) scavenging essay and β-carotene bleaching test. Butylated hydroxyltoluene was employed as positive control. The essential oil showed antioxidant and DPPH radical scavenging activities and it displayed the inhibition of lipid peroxidation. Furthermore, the antimicrobial activity of essential oil was evaluated using a broth microdilution method. Dacryodes edulis essential oil exhibited antibacterial activity but it was unable to inhibit the growth of fungal species tested.
  T. Silou , B.W. Loumouamou , S. Nsikabaka , T. Kinkela , M. Nzikou , P. Chalard and G. Figueredo
  Irvingia gabonensis was long considered to comprise two varieties, one sweet and the other bitter. These have since been classified as distinct species, sweet I. gabonensis and the bitter I. wombulu, essentially on morphological and organoleptic criteria. Chemical analysis of the oil extracted from the nut and the processed results of multivariate statistical analysis, i.e., Principal Components Analysis (PCA) and Ascending Hierarchical Clustering (AHC) provides a more objective basis for this varietal delimitation. The first principal plane F1F2 in the PCA constructed with four variables (total oil and C14:0, C12:0 and C16:0 contents) gave a very clear-cut separation of the two species. Even within one species the oils obtained by different extraction processes presented a certain dispersion, reflecting some variability in their fatty acid composition. However, this variability was slight compared with the differences between the two species. AHC performed on the same variables gave two groups that coincided exactly with the two species. However, from a more practical standpoint, the simple criterion we recommend is the ratio (%C14:0)/(%C12:0). This value is about 1 for I. wombulu (0.8-0.9) and appreciably higher than 1 for I. gabonensis (1.4-2.8). The chemical composition of the unsaponifiable fraction allowed this varietal delimitation to be further refined.
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