Preparation and characterization of various PVPylated divalent metal-doped ferrite nanoparticles for magnetic hyperthermia.

There is an incessant demand to keep improving on the heating responses of polymeric magnetic nanoparticles (MNPs) under magnetic excitation, particularly in the pursuit for them to be utilized for clinical hyperthermia applications. Herein, we report the fabrication of a panel of PVP-capped divalent metal-doped MFe2O4 (M ≅ Co, Ni, Zn, Mg, and Sn) MNPs prepared via the Ko-precipitation Hydrolytic Basic (KHB) methodology and assess their magneto-thermal abilities. The physiochemical, structural, morphological, compositional, and magnetic properties of the doped ferrites were fully characterized using various techniques mainly TEM, XRD, EDX, FTIR, and VSM. The obtained doped MNPs exhibited stabilized quasi-spherical sized particles (10-17 nm), pure well-crystallized cubic spinel phases, and high saturation magnetizations (Ms = 26-81 emu g-1). In response to a clinically-safe alternating magnetic field (AMF) (f = 332.8 kHz and H = 170 Oe), distinctive heating responses of these doped ferrites were attained. Hyperthermia temperatures of 42 °C can be reached very fast in only ∼5 min, with heating temperatures slowly increasing to reach up to 55 °C. The highest heating performance was observed for PVP-NiFe2O4 and the lowest for PVP-Sn-doped NPs (SAR values: PVP-NiFe2O4 > PVP-CoFe2O4 > PVP-ZnFe2O4 > PVP-MgFe2O4 > PVP-SnFe2O4). This trend was found to be directly correlated to their observed magnetic saturation and anisotropy. Heating efficiencies and specific SAR values as functions of concentration, frequency, and amplitude were also systematically investigated. Finally, cytotoxicity assay was conducted on aqueous dispersions of the doped ferrite NPs, proving their biocompatibility and safety profiles. The PVPylated metal-doped ferrite NPs prepared here, particularly Ni- and Co-doped ferrites, are promising vehicles for potential combined magnetically-triggered biomedical hyperthermia applications.

Exploring the Volatile Composition and Antibacterial Activity of Edible Flower Hydrosols with Insights into Their Spontaneous Emissions and Essential Oil Chemistry.

In the circular economy framework, hydrosols, by-products of the essential oil industry, are gaining attention for their potential in waste reduction and resource reuse. This study analyzed hydrosols from six edible flowers, investigating their chemical composition (VOC-Hyd) and antibacterial properties alongside volatile organic compounds of fresh flowers (VOC-Fs) and essential oils (EOs). Antirrhinum majus exhibited ketones as major VOC-Fs (62.6%) and VOC-Hyd (41.4%), while apocarotenoids dominated its EOs (68.0%). Begonia cucullata showed alkanes (33.7%) and aldehydes (25.7%) as primary VOC-Fs, while alkanes were prevalent in both extracts (65.6% and 91.7% in VOC-Hyd and in EOs, respectively). Calandula officinalis had monoterpenoids in VOC-Fs and VOC-Hyd (89.3% and 49.7%, respectively), while its EOs were rich in sesquiterpenoids (59.7%). Dahlia hortensis displayed monoterpenoid richness in both VOC-Fs and extracts. Monocots species' VOC-Fs (Polianthes tuberosa, Tulbaghia cominsii) were esters-rich, replaced by monoterpenoids in VOC-Hyd. P. tuberosa EO maintained ester richness, while T. cominsii EOs contained a significant percentage of sulfur compounds (38.1%). Antibacterial assays indicated comparable minimum inhibitory concentration profiles across VOC-Hyd: B. calcullata and P. tuberosa against Staphylococcus aureus and Salmonella enterica ser. typhimurium, T. cominsii against Escherichia coli and S. enterica, A. majus and C. officinalis against S. aureus, and D. hortensis against S. enterica.

Phytochemical, Nutritional and Mineral Content of Four Edible Flowers.

The growing interest in functional foods is driven by the exploration of new foods with positive health effects. Pleasant sensory features are essential for consumer acceptance. In this work, we investigated the composition of the bioactive compounds, antioxidant activity, and aroma profiles of four edible flowers: Cucurbita moschata Duchesne, Dianthus chinensis L., Fuchsia regia (Vand. ex Vell.) Munz., and Viola cornuta L. For the first time, we quantified the water-soluble group of B vitamins. Significant variations in the content of soluble sugars, vitamins, and secondary metabolites were observed. V. cornuta showed the highest concentration of vitamin C and carotenoids, while C. moschata had the highest content of vitamin B and flavonoids. F. regia stood out for its exceptionally high content of total phenolics, while D. chinensis surpassed the other flowers in soluble sugar content. The aroma profile analysis revealed a diverse array of volatile organic compounds, with each species having its own unique composition. C. moschata was characterized by p-dimethoxybenzene and D. chinensis by non-terpene compounds; F. regia displayed high amounts of decanal and nonanal, while V. cornuta was rich in myrcene and α-farnesene. These findings provide valuable insights into the secondary metabolites and aroma profiles of these flowers, enhancing our understanding of their bioactive compounds and potential health benefits.

Chemical Composition and Antimicrobial Activity against the Listeria monocytogenes of Essential Oils from Seven Salvia Species.

In recent years, essential oils (EOs) have received interest due to their antibacterial properties. Accordingly, the present study aimed to investigate the effectiveness of the EOs obtained from seven species of Salvia on three strains of Listeria monocytogenes (two serotyped wild strains and one ATCC strain), a bacterium able to contaminate food products and cause foodborne disease in humans. The Salvia species analysed in the present study were cultivated at the Botanic Garden and Museum of the University of Pisa, and their air-dried aerial parts were subjected to hydrodistillation using a Clevenger apparatus. The obtained EOs were analysed via gas chromatography coupled with mass spectrometry for the evaluation of their chemical composition, and they were tested for their inhibitory and bactericidal activities by means of MIC and MBC. The tested Eos showed promising results, and the best outcomes were reached by S. chamaedryoides EO, showing an MIC of 1:256 and an MBC of 1:64. The predominant compounds of this EO were the sesquiterpenes caryophyllene oxide and ß-caryophyllene, together with the monoterpenes bornyl acetate and borneol. These results suggest that these EOs may possibly be used in the food industry as preservatives of natural origins.