Scientific Program

Conference Series LLC Ltd invites all the participants across the globe to attend 8th Global Summit on Plant Science Dublin, Ireland.

Day 1 :

PLANT SCIENCE 2022 International Conference Keynote Speaker Cesaro Patrizia photo

Patrizia Cesaro is a researcher at the Università del Piemonte Orientale “Amedeo Avogadro”, Italy. She graduated cum laude in Biological Sciences at the University of Torino, she received a Specialization in Applied Biothecnology with an evaluation cum laude and finally she received PhD in "Environmental Science, internal waters and agroecosystems" at the University of Piemonte Orientale “A. Avogadro”.  Her research has been focused in molecular biotechnology, she has a good expertise molecular biological techniques.



Arbuscular mycorrhizae represent the most common type of plant symbiosis. It is commonly considered mutualistic; however, considering that the interactions between organisms can change during their life cycle, a more correct interpretation describes it as a continuum between mutualism and parasitism. The arbuscular mycorrhizal (AM) fungus, belonging to the phylum Glomeromycota, supplies nutrients to the host plant and in return it receives photosynthates to complete its life cycle. Numerous evidences suggest that this symbiosis can modify different plant physiological aspects. AM fungi are generally inoculated as mixtures of spores and root colonized fragments. In these conditions, hyphae or germinating spore tubes present in the inoculum colonize the roots of the germinated seedling and the fungus does not yet have a dense hyphal network to absorb water and minerals. Until the fungus reaches full development, the extra-radical mycelium is built only at the expense of the carbon provided by the plant. Conversely in natural conditions the colonization of the fungus is often carried out starting not only from the spores, but also from the extraradical hyphae of the fungi linked to other mycorrhizal plants, that form a dense network called Common Mycorrhizal Network (CMN). Under these conditions the fungus already has a large hyphae network capable of receiving the carbon that it needs from the plants previously colonized.

PLANT SCIENCE 2022 International Conference Keynote Speaker Djebbar Atmani photo

Professor Djebbar Atmani is a senior lecturer at the Faculty of Nature and Life Sciences, University of Bejaia (Algeria). He obtained his Master of Science degree from California State University, Los Angeles (USA) and his PhD from the University of Sétif (Algeria). His research interest is natural products from medicinal plants. He published over sixty papers in high impact scientific journals, attended several seminars and symposia worldwide and served as reviewer for many journals.



The phenolic composition of Pistacia lentiscus fruits extracts at five different maturation stages were investigated for their phenolic composition, antioxidant capacity and enzyme-inhibitory potential against α-glucosidase and acetylcholine esterase activity. Optimization of the extraction of phenolic compounds from the last stage of ripening has also been undertaken.

This study revealed the presence of thirty molecules, including nine anthocyanins, two phenolic acids, one newly-identified stilbene, seven flavanols, seven flavonols, two flavanones, one flavanonol and one dihydrochalcone. The early stages of ripening were the richest in flavonoids and phenolic acids, while anthocyanins accumulated towards the end of fruits development. The extracts of Pistacia lentiscus fruits showed good antioxidant and α-glucosidase-inhibitory potential as well as a moderate inhibitory action against acetylcholine esterase activity, with variations depending on the stage of maturation, although the early stages of fruit development presented the greatest potential.

Optimization of the extraction allowed the implementation of an eco-responsible anthocyanin extraction model, thereby saving time, solvent and plant material.

The results obtained in the present study indicate that ripe Pistacia lentiscus fruits are an important source of anthocyanin-based nutraceuticals and for food, while unripe fruits would be an interesting source of other flavonoids to produce natural extracts enriched in flavonols and flavanols.