Geschmack ist vorhersagbar: Mit FlavorMiner. FlavorMiner heißt das Tool, das IPB-Chemiker und Partner aus Kolumbien jüngst entwickelt haben. Das Programm kann, basierend auf maschinellem Lernen (KI), anhand der…
Seit Februar 2021 bietet Wolfgang Brandt, ehemaliger Leiter der Arbeitsgruppe Computerchemie am IPB, sein Citizen Science-Projekt zur Pilzbestimmung an. Dafür hat er in regelmäßigen Abständen öffentliche Vorträge zur Vielfalt…
Seipold, L.; Gerlach, G.; Wessjohann, L.;A New Type of Floral Oil from Malpighia coccigera (Malpighiaceae) and Chemical Considerations on the Evolution of Oil FlowersChem. Biodivers.11519-1528(2004)DOI: 10.1002/cbdv.200490112
New, partially acetylated dihydroxy fatty acids could be identified in the floral oil of Malpighia coccigera (Malpighiaceae): 7‐OAc,3‐OH 20 : 0, 7‐OAc,3‐OH 22 : 0, 9‐OAc,3‐OH 22 : 0, 9‐OAc,5‐OH 22 : 0, 3,9‐diOAc 22 : 0, 9‐OAc,3‐OH 24 : 0 , and 11‐OAc,5‐OH 24 : 0 . The substitution patterns of all hitherto undescribed dihydroxylated and additionally identified monohydroxylated fatty acids are in agreement with a polyketide analogous biosynthesis. Intermediates may be 3‐acetoxy fatty acids (C16, C18, and C20), known from flower secretions of other phylogenetically unrelated plant families. A possible relationship between plant epicuticular wax and floral oil biosynthesis is discussed. It may explain why an independent but convergent development of oil flowers and flower oils in unrelated plant families was possible.