bluuebunny/crossref_metadata_2025 huggingface dataset:
Protection against the toxic effects of the favism factor (divicine) in rats by vitamins E, A and C and iron chelating agents
Authors: Marquardt Ronald R , Arbid Mahmoud S S
Published: October 2006

Five experiments were carried out with weanling Sprague‐Dawley rats to determine if prior administration of either free‐radical scavenging compounds (vitamins A, C and E) or chelating agents (EDTA and desferox‐ amine) affected the toxicity of divicine (DV). In all experiments, intraperitoneal (IP) injections of 250 mg g−1 body weight of DV alone resulted in 100% mortalities within 24 h with most of the deaths occurring before 4 h. Death was accompanied by a rapid decrease in the concentration of glutathione (GSH) in the red blood cells (RBC) and the 576 nm/628 nm absorbance ratio of haemoglobin. The first experiment demonstrated that IP injections of different amounts of vitamin E, 1 h prior to DV injection, prevented the decrease in the haemoglobin absorbancy ratio and GSH concentration and greatly reduced mortalities. In rats that received 1000 IU of vitamin E kg−1 body weight prior to DV injection, mortality was only 20%. The second experiment demonstrated that the optimal time for IP administration of vitamin E was 1 to 4 h prior to DV injection although some protection was obtained after 96 h. In contrast, the optimal time for intramuscular injections was 24 h prior to DV administration. A dosage of 250 or 500 IU of vitamin E kg−1 body weight provided complete protection (zero mortalities) against the toxic effects of DV. In the third experiment, the addition of varying amounts of vitamin E to the diet resulted in a dose dependent mortality curve with no deaths occurring in rats fed diets containing the highest concentrations of vitamin E. The fourth experiment also demonstrated that vitamin A, vitamin C, EDTA and desferoxamine each protected rats to varying degrees against the toxic effets of DV. In the final experiment it appeared that the combined injections of a free‐radical scavenging compound (vitamin E) and a metal chelator (desferoxamine) provide more protection than vitamin E alone. These results demonstrate for the first time in vivo that certain vitamins, especially vitamin E, and metal chelators can provide varying and in some cases 100% protection against the toxic effects DV.
Carcinogenic polycyclic aromatic hydrocarbons (PAH) determined in Nigerian kundi (smoke‐dried meat)
Authors: Alonge David O
Published: October 2006

Chemical analyses of kundi show that, apart from a high level of carcinogenic benzo (a)pyrene (10·5–66·9 ng g−1), eight other polycyclic aromatic hydrocarbons (PAH) are present at various concentrations. The high levels of PAH in kundi are due to the high glow and smoking temperatures averaging 926°C and 191·5°C, respectively. Column chromatography was used for PAH extraction with propylene carbonate as the eluting chemical; thin layer chromatography (TLC) on acetylated cellulose layer plates was used for separation, and the determination was performed using spectrophotofluorimetry. The public health implications of PAH as one of the possible carcinogenic factors in the high incidence of primary liver and stomach cancer reported in Nigeria are highlighted.
Nutrient content of milk and milk products: Vitamins of the B complex and vitamin C in retail cheeses
Authors: Scott K John , Bishop Dinah R
Published: October 2006

A survey was undertaken to update and extend information on the water‐soluble vitamin content of 42 different varieties of cheese on retail sale in the UK.
Development of chilling injury symptoms in stored tomato fruit (Lycopersicon esculentum Mill)
Authors: Efiuvwevwere Bernard J O , Thorne Stuart N
Published: October 2006

Mature‐green tomato fruit cv Calypso were stored at 5, 7,12 or 19oC for 0, 3, 9, 12 or 21 days, ripened at 19oC for 3 or 6 days and analysed for surface colour (aL/bL ratio), firmness, and tissue disorganisation in chill‐damaged (pitted) and adjacent unpitted tissues. Manifestation of cell disorganisation and death was evident in pitted tissues. Alternaria spp, Stemphylium spp, Penicillium spp and Aureobasidium spp were isolated from pitted tissues. Fruit stored for either 9 or 12 days at 5 or 7°C subsequently ripened to an acceptable colour, but longer storage times inhibited satisfactory colour development. After storage at 12 or 19°C, fruit surface colour improved progressively with time. Loss of fruit firmness was highest at 19°C but decreased with increasing temperature from 5 to 12°C, showing biphasic maxima firmness loss on days 9 and 21. Surface pits occurred at the stem end and in the equatorial region of the fruit. Fruits were also stored at 7, 12 or 19°C for 10 or 20 days and then ripened at 19°C for 10 days before evaluation of visible defects; these were greatest at 7°C followed by 19°C and were lowest at 12°C.
Determination of endogenous amino acid flow at the terminal ileum of the rat
Authors: Skilton Grant A , Moughan Paul J , Smith William C
Published: October 2006

In a comparative study endogenous amino acid flow was determined in twenty‐four 190‐g male rats (protein‐replete) given diets containing synthetic amino acids as the sole nitrogen source but devoid of specific amino acids, and six rats fed a protein‐free diet. Endogenous flows were not significantly different (P > 0.05) for aspartic acid, glutamic acid, serine and lysine but were significantly higher (P < 0.05) under protein‐free alimentation than amino acid alimentation for proline, glycine and alanine. This indicates that the protein‐free method did not lead to lowered endogenous amino acid excretions owing to an altered amino acid metabolism in the protein‐free state. The loss of some amino acids may be enhanced under protein‐free alimentation. The high apparent digestibility of the synthetic amino acids not excluded from the diets (histidine, arginine, threonine, valine, isoleucine, leucine, tyrosine, phenylalanine) indicated that their ileal excretions were mainly of endogenous origin. There were no significant differences (P>0.05) between the latter excretions and those obtained by feeding the rats a protein‐free diet.
The use of sodium dodecyl sulphate polyacrylamide gel electrophoresis in fish species identification–A procedure suitable for cooked and raw fish
Authors: And Alan E Scobbie , Mackie Ian M
Published: October 2006

A procedure for the identification of the species of fish from the separation patterns obtained on SDS polyacrylamide gel electrophoresis is described. Extracts of either raw or cooked flesh in SDS solution were subjected to electrophoresis in a 12.5% SDS polyacrylamide slab gel system, and the separation patterns obtained on silver staining were shown to be species‐specific. Heating prior to extraction in SDS had little effect on the separation patterns obtained for a range of commercially important species. This procedure offers advantages over other methods available for the identification of the species of cooked fish.
Lipoxygenase from lupin seed: Purification and characterisation
Authors: Olias José M , Valle Manuel
Published: October 2006

Lipoxygenase (EC 1.13.11.12) from lupin seeds (Lupinus albus cv multolupa) was partially purified (38.4‐fold) by ammonium sulphate fractionation, hydrophobic chromatography and gel filtration. The enzyme was associated with membrane fragments of high particle weights. Its optimum pH was 6.1 and it had Km values for linoleic and linolenic acids of 0.24 and 0.37 mM, respectively. Molecular weight determination gave a value of 92000. Incubation of linoleic acid with partially purified enzyme afforded a mixture of 13‐hydroperoxy‐9cis, 11‐trans‐octadecadienoic and 9‐hydroperoxy‐10‐trans, 12‐cis‐octadecadienoic acids in which the ratio of isomers was 16:9.
Sugar and sugar alcohol determination in feedstuffs by HRGC, HPLC and enzymic analysis
Authors: Piccaglia Roberta , Galletti Guido C
Published: October 2006

High resolution gas chromatography (HRGC) and high performance liquid chromatography (HPLC) with refractive index detection (RI) and enzymic analysis (EA) were evaluated for sugar and sugar alcohol determination in pressed beet pulp (P), tomato (T) and apple pomace (A), with maize (M) as a traditional reference forage.

The methods were not significantly different for fructose and sucrose, whereas glucose in T and A was overestimated by HPLC as these feedstuffs contain relatively large amounts of mannitol and sorbitol, which co‐elute with glucose in HPLC.

HRGC and HPLC capacity factors of several standards are reported, as well as the detection limits of each method. HRGC is about 1000 times more sensitive than HPLC/RI.
Chemical constituents of some basidiomycetes
Authors: Senatore Felice , Dini Antonio , Marino Attilio , Schettino Oreste
Published: October 2006

The sterol, fatty acid and free amino acid (FAA) contents of some Basidiomycetes were determined. The overall sterol distribution was similar to that of other mushrooms, with ergosterol as the predominant sterol accompanied by the other closely related sterols. The mushrooms examined also contained high levels of fatty acids of which linoleic is the most prominent. Glutamic acid, valine and proline were the dominant FAA.
2,6‐Dibromophenol: The cause of an iodoform‐like off‐flavour in some Australian crustacea
Authors: Whitfield Frank B , Last John H , Shaw Kevin J , Tindale C Ross
Published: October 2006

2,6‐Dibromophenol was identified as the cause of an iodoform‐like off‐flavour in the endeavour prawn, Metapenaeus endeavouri. In prawn meat this compound was detected by its characteristic flavour at a concentration of only 60 ng kg−1. However, quantitative analyses by gas chromatography‐multiple ion monitoring‐mass spectrometry of extracts of whole off‐flavoured prawns showed that, in some samples of this species, the concentration of this compound exceeded 200 μg kg−1. In addition, marine algae and bryozoa, which probably contribute to the diet of the endeavour prawn, were shown to contain the off‐flavour compound in comparable concentrations. 2,6‐Dibromophenol was also identified as the cause of an iodoform off‐flavour in the eastern king prawn, Penaeus plebejus. Furthermore, this compound was shown to be present in relatively low concentrations in five species of prawn not usually affected by this problem. 2‐and 4‐Bromophenol, 2,4‐dibromophenol and 2,4,6‐tribromophenol were also identified in all species of prawn examined. Handling and processing procedures which could reduce the severity of the off‐flavour in susceptible species are described.
Purification and some properties of polyphenoloxidase in eggplant (Solanum melongena)
Authors: Fujita Shuji , Tono Tetsuzo
Published: October 2006

Polyphenoloxidase (EC 1.10.3.1) in eggplant (Solatium melongena L) was purified by ammonium sulphate fractionation, DEAE‐Cellulofine and DEAE‐Toyopearl chromatography and Sephadex G‐100 gel filtration. The enzyme was purified about 110‐fold with a recovery of 5%. The purified enzyme more quickly oxidised chlorogenic acid (5‐caffeoylquinic acid, IUPAC) than 10 other substrates used. The Km value for the enzyme was found to be 0·50 mM with respect to chlorogenic acid; the optimum pH of the enzyme was about 4 with enzyme stability between pH 5 and 8. The enzyme was completely inactivated after heat treatment at 75°C for 30 min or 80°C for 5 min. Sodium metabisulphite, potassium cyanide and sodium fluoride markedly inhibited the enzyme activity.
Optimal salting of macadamia (Macadamia integrifolia) nuts
Authors: Basker Dov , Kadman Amnon
Published: October 2006

Roasted macadamia (Macadamia integrifolia Storey) nuts were salted at various levels up to 19 g kg−1 and presented to a taste panel. The results showed that the assessors could be divided into 'salt dislikers', to whom perceived quality decreased linearly with increase in salt content, and 'salt likers', to whom perceived quality increased as the salt content increased. It follows that the nuts can be produced to suit these two market segments separately, or else a single lightly salted compromise product can be offered to both groups.
The use of glucosinolates for cultivar identification in swede, Brassica napus L var napobmssica (L) peterm
Authors: Adams Helen , Vaughan John G , Fenwick G Roger
Published: October 2006

A quantitative study of the glucosinolates in the seed, cortex and medulla (peeled root) from nine cultivars (cvs) of swede, Brassica napus L var napobrassica (L) Peterm using high performance liquid chromatography was undertaken to see whether such characteristics could be used as a biochemical index of cultivar identity. All nine cultivars could be distinguished following an analysis of medulla glucosinolates, but the analysis of seed and cortex glucosinolates yielded no such useful information.
Development and application of a high‐performance liquid chromatographic method for the analysis of phytoestrogens
Authors: Jones Amanda E , Price Keith R , Fenwick G Roger
Published: October 2006

A high‐performance liquid chromatographic technique was developed for the separation and quantification of isoflavones and coumestans possessing known oestrogenic activity. This has been applied to an examination of samples from the British Total Diet Study and four commercially available soya‐based foods.
Loss of nitrogen through ammonia volatilisation during and following the application of pig or cattle slurry to grassland
Authors: Pain Brian F , Phillips V Roger , Clarkson Colin R , Klarenbeek Johannes V
Published: October 2006

The micrometeorological mass balance method was used to determine ammonia (NH3) volatilisation following the application of pig or cattle slurry to grassland at sites in the UK and The Netherlands. This method involved the measurement of wind speed and the concentration of NH3 in air at 5 or 6 heights above a treated area; the results were compared with those from a simpler method, which required measurements at only one height. In addition, measurements were made of the amounts of NH3 lost from slurry whilst it was being spread on land with a conventional tractor‐drawn vacuum tanker. Some of the factors influencing volatilisation were examined. Losses of NH3N after spreading were equivalent to between 5 and 27% of the total nitrogen (TV) applied in pig slurry and to 23% for a single experiment with cattle slurry. Despite smaller application rates, losses were greater in The Netherlands than in the UK, apparently because of differences in slurry composition. Losses during spreading represented less than 1% of the total over a 3‐day period. Up to 85% of the total loss of NH3‐N occurred within 12 h of application, the highest rate of loss (12.1 kg NH3‐N ha−1 h−1 being recorded immediately after the application of pig slurry in The Netherlands. Results from the single height method were not significantly different from those obtained by the mass balance method.
Electron spin resonance spectroscopy of some irradiated foodstuffs
Authors: Goodman Bernard A , McPhail Donald B , Duthie Donald M L
Published: October 2006

Electron spin resonance (ESR) spectroscopy has been used to examine components from γ‐irradiated fish, meat and fruit produce in order to identify areas in which the technique may be of use in detecting an irradiation history.

Results show that, in the studied samples of the flesh of meat, fish and fruit, stable radical species are not formed on irradiation, thus indicating that ESR will have no applications for determining a radiation history of such specimens. However, stable ESR signals are obtained in components where radical centres can be stabilised within a crystalline or protein matrix. Thus bone from meat or fish yields a characteristic ESR signal at levels likely to be used commercially, although signal intensity appears to be related to the degree of crystallinity of the hydroxyapatite. This would be a complicating factor in determining quantitative radiation exposure measurements. Similarly a radiation‐induced ESR signal can be observed in scampi shell. The signal appears to be associated with the chitin component and thus cooking, either before or after irradiation, can result in a major decrease in signal intensity as a result of chitin degradation. Several radical species were observed in irradiated animal fat, one of which had spectral parameters similar to those obtained from organic peroxy radicals. These species were of limited stability restricting any practical ESR determination to within a few days of treatment. Stable free radical centres are produced in the seeds of fruit, but their spectra generally resemble those of the naturally occurring melanin‐type pigments. Since the concentrations of the latter may vary considerably as a result of natural factors such as exposure to sunlight, ESR has limited applications in the diagnosis of an irradiation history in such materials. With irradiated grapes a weak spectral component that was not present in unirradiated specimens was observed in the seeds. It is possible, therefore, that the ESR method could be useful for detecting irradiated grapes.
Listeria monocytogenes: Its importance in the dairy industry
Authors: Griffiths M W
Published: October 2006

Recent outbreaks of listeriosis associated with consumption of milk products contaminated with Listeria monocytogenes have focused attention on the importance of food‐borne transmission of this disease. This review outlines current knowledge of the incidence of L monocytogenes in raw milk and its incidence in, and ability to survive, the manufacturing process for other dairy products—notably soft cheeses. Discrepancies in results obtained by researchers concerning growth of the organism at refrigeration temperatures and the bacterium's ability to survive pasteurisation are discussed.
Effect of using urban compost as manure on soil contents of some nutrients and heavy metals
Authors: Cabrera Francisco , Diaz Encarnación , Madrid Luis
Published: October 2006

The effect of adding annual doses of 14 000 kg ha−1 of urban compost to a soil is compared with the addition of 500 kg ha−1 of a 15–15–15 compound NPK fertiliser. Two rotation cycles of sorghum/wheat were carried out during the experiment, and the crop yields were not significantly affected by treatments. It is observed that compost added in the proportion used does not cause any statistically significant change in the initial level of available phosphorus in the soil, but causes an increase of the potassium potential.

Soil total contents of copper and zinc as well as available levels of both metals show noticeable increases, but other metals are scarcely affected by the addition of compost. The results suggest that larger doses could be an important cause of pollution of the soil with heavy metals.
Peat extract as a carbon source for the growth of Pleurotus ostreatus mycelium
Authors: Manu‐Tawiah Wireko , Martin Antonio M
Published: October 2006

The submerged culture of edible mushroom mycelium has been studied because of its potential to produce food, food additives and food supplements. One of the species of edible mushrooms which have been cultivated in submerged culture for the production of mycelial biomass is Pleurotus ostreatus (Zadrazil 1978). The growth of P ostreatus con peat and its mycelium cultivation in peat extracts have also been reported (Manu‐Tawiah and Martin 1986, 1987).
Unusual fatty acids of crotolaria retusa seed oil
Authors: Daulatabad Chirag Mahmood Jehan D , Hosamani Kallappa M , Mulla Gouse Mohaddin M
Published: October 2006

The seed oil of Crotolaria retusa Linn, is found to contain ricinoleic (98), 7‐(2‐octylcyclopropen‐1‐yl) heptanoic acid (13 g kg−1), 8‐{2‐octylcyclopropen‐l‐yl) octanoic acid (35 g kg−1), palmitic (169 g kg−1), stearic (53 g kg−1), oleic (130 g kg−1) and linoleic (502 g kg−1) acids.
The changing California wine industry
Authors: Ough C S
Published: October 2006

The growth of the California wine industry since Prohibition derives from a sound technical base and a deliberate attempt to improve quality.
Flavonoids as biochemical markers of the plant origin of bee pollen
Authors: Tomás‐Barberán Francisco A , Tomás‐Lorente Francisco , Ferreres Federico , Garcia‐Viguera Cristina
Published: October 2006

The flavonoid compounds present in almond (Prunus amygdalus, Rosaceae), Jara (Cistus sp Cistaceae), Echium sp (Boraginaceae) and Chrysanthemum sp (Compositae) bee pollens have been studied by TLC, 2D PC and HPLC techniques. These bee pollens show characteristic flavonoid patterns which allow their use as biochemical markers of their plant origin. In addition, the flavonoid patterns of natural almond and ‚Jara’︁ pollens have been shown to be identical to those of the corresponding bee pollens confirming their use as chemical markers. The flavonoid aglycones obtained by acid hydrolysis of pollen flavonoids are also useful for identification purposes. Almond bee pollen contains 8‐methoxykaempferol, kaempferol and quercetin 3‐glycosides, ‚Jara’︁ bee pollen produces quercetin and isorhamnetin 3‐glycosides and trace amounts of myricetin and kaempferol 3‐glycosides, Echium bee pollen contains mostly kaempferol 3‐glycosides and traces of quercetin 3‐glycosides, and Chrysanthemum contains kaempferol, apigenin, and quercetin 3‐glycosides. The major compound in almond pollen, namely 8‐methoxykaempferol 3‐glycoside, was not detected in the related apple, pear, cherry and plum pollens.
Role of fruit firmness in the sensory evaluation of kiwifruit (Actinidia deliciosa cv Hayward)
Authors: Stec Margaret G H , Hodgson Jenny A , Macrae Elspeth A , Triggs Chris M
Published: October 2006

Sensory assessment was carried out on kiwifruit (Actinidia deliciosa( A Chev) Liang et Ferguson cv Hayward) from a number of maturity and post‐harvest treatments given in two seasons. The influence of fruit firmness at eating ripeness was evaluated both qualitatively and quantitatively.

There was a significant relationship between fruit firmness and overall fruit acceptability across all treatments, such that soft fruit were more acceptable. There was also a trend for the texture of soft fruit to be the most acceptable within each treatment. Soluble solids concentration at eating ripeness and fruit acceptability within any one treatment were not correlated. Core firmness sometimes related to flavour intensity and acceptability.

In comparison with firm fruit, soft fruit had more intense and acceptable aromas in one year, but not in another. However, descriptors in both years varied in frequency of usage in relation to fruit firmness in a similar manner. When compared with firm or hard fruit, soft fruit were sweeter, less tangy and described as having flavours more characteristic of ripe fruit. No correlation was found between fruit firmness and flavour acceptability.

The preferred firmness at eating ripeness varied among assessors. Therefore future sensory evaluations of acceptability in kiwifruit should take this factor into account. Due to the significant effect of fruit firmness on perception of sweetness and acidity in kiwifruit, conclusions as to the relative sweetness of fruit with a different history can only be drawn if fruit of a similar firmness at eating ripeness are compared. These results indicate that the use of sensory assessment to evaluate treatment effects on kiwifruit should be approached with care and with strict control on fruit firmness at assessment.
Composition of the essential oils of Sideritis cladestina ssp Cyllenea and Sideritis sipylea
Authors: Gergis Vlasis , Argyriadou Niki , Poulos Constantine
Published: October 2006

The quantitative composition of the essential oils from two different Sideritis (Labiatae) species (S cladestina spp cyllenea and S sipylea) is reported. Over 80 components have been identified in each species by means of GC and GCMS analysis, and a number of substances have been identified for the first time in these essential oils.
Biochemical aspects of wound healing in yams (Dioscorea spp)
Authors: Ikediobi Christopher O , Chelvarajan Ralph L , Ukoha Agwu I
Published: October 2006

The effects of wounding on the activities of certain enzymes and on the concentrations of selected metabolites were investigated in the tubers of white yam (Dioscorea rotundata). Lipolytic acyl hydrolase activity decreased and disappeared after 4 days whereas the activity of lipoxygenase, peroxidase and polyphenol oxidase increased to a maximum after 1, 4 and 5 days, respectively. The activities of lipoxygenase and polyphenol oxidase were much higher in the proximal half of the tubers than in the distal portion. The increase in lipoxygenase activity at the wound site was a localised phenomenon. The application of the antibiotic, tetracycline, during the early stages of wound healing substantially reduced the increase in the activities of polyphenol oxidase and lipoxygenase. The concentration of free amino acids, total polyphenols and ascorbate increased in response to wounding. Free amino acids steadily declined after 24 h following wounding.
Effects of maceration method on the chemical composition and quality of clonal black
Authors: Owuor Philip O , Othieno Caleb O , Takeo Tadakazu
Published: October 2006

Crush, tear and curl maceration improved the theaflavin and thearubigin contents and “briskness” brightness and ‘thickness’ of black teas (Camellia sinensis (L) 0 Kuntze), whereas orthodox manufacture produced teas with larger amounts of caffeine and Groups I and II volatile flavour compounds, and with a better flavour index and superior flavour. Thus orthodox manufacture was found to produce better flavoury teas whereas crush, tear and curl manufacture produced better plain teas. Clonal differences in all the chemical quality parameters were noted.
Effect of nitrogen nutrition and water regime on abscisic, phaseic and dihydrophaseic acid metabolism in leaves of field‐grown kale (Brassica oleracea): Consequences for plant growth and crop yield
Authors: Whenham Robert J , Burns Ian G , Stone David A , Fraser Ronald S S
Published: October 2006

Relationships between yield and the accumulation and metabolism of abscisic acid were examined on a kale (Brassica oleracea L) crop grown during a dry summer in the UK under different degrees of water and/or N stress. Measurements were made on both irrigated and unirrigated plants given three rates of N fertiliser, incorporated in up to three different ways in the soil. Growth of the crop was severely restricted in all treatments where irrigation and N fertiliser were withheld.

Substantial production and metabolism of abscisic acid occurred in all treatments during growth, with dihydrophaseic acid the major product. Irrigation treatments had no consistent significant effect on the concentrations of either abscisic acid or any of its metabolites, although individual N treatments did show small concentration increases for some of the compounds on the unirrigated plots. By comparison, the N treatments had large effects on the accumulation of abscisic acid and of dihydrophaseic acid (both as free acid and as its glucoside). The concentrations of each of these forms increased significantly with the amount of N applied, the response being modified by a small but significant effect of method of fertiliser incorporation due mainly to its influence on the pattern of N availability during the growing season. However, the concentrations of abscisic acid and some of the metabolites were only correlated with yield in the irrigated treatment.

These results suggest that neither the accumulation of abscisic acid nor the ability of the plants to metabolise it were major factors in restricting the growth of kale under either water‐ or N‐stressed conditions in the U K.
Method for the determination of indole and skatole in pig fat
Authors: Porter Michael G , Hawe Samuel M , Walker Norman
Published: October 2006

A quantitative method was developed to determine by gas‐liquid chromatography the concentrations of indole and skatole in pig fat. Methanolic extracts of subcutaneous adipose tissue were de‐fatted by cooling, concentrated using solid‐phase extraction columns, and analysed in a gas chromatograph fitted with a polar capillary column and a flame ionisation detector. The method detects indole and skatole to below 0‐002 mg kg−1 fat.
Classification of brandies by pattern recognition of chemical data
Authors: Miyashita Yoshikatsu , Ishikawa Masami , Sasaki Shin‐Ichi
Published: October 2006

Classification of German and French brandies according to their geographic origins was achieved by applying pattern recognition techniques to the Reiner and Schreier's composition data of flavour compounds. The Gram‐Schmidt orthogonalisation method and the Fisher ratio selection order were used to select and make new orthogonal features for a useful classification. Two flavour compounds, ethyl octanoate and ethyl butanoate, were found to be most important for the classification of German and French brandies.
The effects of altitude on the chemical composition of black tea
Authors: Owuor Philip O , Obaga Samuel O , Othieno Caleb O
Published: October 2006

Changes in quality parameters of crush, tear and curl (CTC) black clonal teas due to variations in altitude within a radius of 10 km were determined. There were significant (P = 0.05) changes in all the quality parameters due to areas of production despite the short sampling radius. The Group I volatile flavour compounds (VFC) increased with decrease in altitude whereas Group II VFC and flavour index (FI), theaflavins (TF), thearubigins (TR) (except in clone TN 14‐3) and caffeine increased with increase in altitude. The tasters' evaluation also increased with increase in altitude.
Improvement of the nutritive value of cereals by leaf protein supplementation
Authors: Maciejewicz‐Rys Julita , Hanczakowski Piotr
Published: October 2006

The gross composition and amino acid content of the proteins of barley, corn, rye and wheat grains were determined. Leaf protein concentrates (LPC) were produced from the green matter of clover, lucerne, barley and ryegrass using standard methods and analysed as for the cereal grains. Each cereal was mixed with each concentrate at a protein ratio of 2:1, respectively. The chemical score (CS) and essential amino acid index (EAAI) of the cereals, the protein concentrates and their mixtures were calculated. The biological value (BV) and true digestibility (TD) of all proteins were determined on rats using the Thomas‐Mitchell balance method.

LPC proteins contained more lysine (4.6–6.0%) but less cystine than cereal proteins (2.8–3.8 and 2.3–2.7 g per 16 g N, respectively). The CS and BV of LPC proteins were low (30–40 and 44–58, respectively) because of the low cystine content. Mixing cereals with LPC improved the CS, EAAI and BV of their proteins. The BV of the protein mixtures was in almost every case higher than that of either protein alone, but the digestibility of the cereal proteins was reduced as a result of admixture with LPC, especially with clover LPC.
Ensiling as a means of reducing ochratoxin a concentrations in contaminated barley
Authors: Rotter Roland G , Marquardt Ronald R , Frohlich Andrzej A , Abramson David
Published: October 2006

The feasibility of ensiling barley contaminated with ochratoxin A (OA) as a practical method of inactivating OA was examined in in‐vitro and in‐vivo studies. In the in‐vitro study, OA concentrations in barley decreased by approximately 68% after being ensiled for 56 days. To verify the destruction of the OA, a chick feeding trial was conducted. Samples of a toxin‐and mould‐free barley, mould‐contaminated barley, a barley sample naturally contaminated with OA or a barley with added OA were each divided into two equal portions, one of which was ensiled for a period of 28 days. The mould‐contaminated barley was naturally contaminated with Penicillium cyclopium and Aspergillus flavus. Diets containing either the ensiled or non‐ensiled barley samples were then fed to 7‐day‐old Leghorn chicks for two 7‐day periods. Changes in feed consumption (RFC) and body weight gain (RWG) relative to control birds, feed to gain ratio and mortality were monitored. The OA concentration in the two OA‐containing barley samples decreased by 58% after 28 days of ensiling, but there was no improvement (P >0.05) in chick performance or mortality compared with the non‐ensiled diets. The average RFC values for chicks fed the mould‐ and OA‐containing diets were less than 50% of the controls and RWG generally less than 30%. In absolute terms, chicks fed the ensiled barley diets also performed about 6% poorer (P <0.003) than those given the non‐ensiled barley. Ensiling did not appear to be a practical method of reducing teh toxic effect(s) of OA, despite the apparent decrease in OA concentration. Grain sampkles should be tested for the presence of a toxin prior to ensiling to avoid possible toxin analysis problems later.
Microspectrophotometry of bermudagrass (Cynodon dactylon) cell walls in relation to lignification and wall biodegradability
Authors: Hartley Roy D , Akin Danny E , Himmelsbach David S , Beach Daniel C
Published: October 2006

The walls of the major plant cell types, sclerenchyma and parenchyma, of the second (upper) and fifth (lower) internodes from the apex of bermudagrass (Cynodon dactylon L) stem have been examined by ultraviolet absorption microspectrophotometry and the results related to wall digestibility (measured in vitro with rumen liquor) and to histochemical reactions for ‘lignin’ and phenolics. Sclerenchyma walls from the lower internode gave high values of absorbance in the ultraviolet region of the spectrum equivalent to 109 mg trans‐ferulic acid g−1 dry walls; similar walls from the upper internode also gave high values but these were lower than values from the lower internode. Histochemical examination showed that the sclerenchyma walls, which were indigestible to rumen microorganisms, gave positive tests with acid phloroglucinol reagent for lignin. Parenchyma walls, which were either digested or partially digested, gave much lower absorbance values in the ultraviolet region and negative tests with acid phloroglucinol but positive tests with diazotised sulphanilic acid (upper and lower internodes) and chlorine‐sulphite (lower internode) reagents. Ultraviolet absorption microspectrophotometry is a useful technique for examining phenolics within individual cell walls that vary in biodegradability.
Nutritional quality evaluation of newly developed high‐protein genotypes of pigeonpea (Cajanus cajan)
Authors: Singh Umaid , Jambunathan Ramamurthi , Saxena Kulbhushan , Subrahmanyam Nukala
Published: October 2006

Two high‐protein genotypes of pigeonpea (Cajanus cajan L), HPL 8 and HPL 40, were analysed for their nutritional quality characteristics, and the results were compared with those of normal‐protein genotypes (C 11 and ICPL 211). The protein content of the high‐protein genotypes was higher on average by nearly 20% but their starch content, the principal constituent of the seed, was lower by about 8%. The higher fraction (about 7%) of globulin, the major storage protein, was associated with a lower glutelin fraction in the high‐protein genotypes. The amino acid composition (g per 100 g protein) of the high‐protein genotypes was comparable with those of the normal‐protein genotypes. However, the sulphur‐containing amino acids methionine and cystine were noticeably higher (about 25%) in high‐protein genotypes when results were expressed in g per 100 g sample. No large differences in true protein digestibility, biological value and net protein utilisation were observed between HP and NP genotypes. True protein digestibility was significantly increased by cooking in both whole‐seed and dhal samples. The values for utilisable protein were considerably higher in high‐protein genotypes, suggesting their superiority from the nutritional point of view.
Heat denaturation of rabbit skeletal G‐actin in the presence of ATP
Authors: Ikeuchi Yoshihide , Iwamura Kazunori , Suzuki Atsushi , Muguruma Michio , Ito Tatsumi , Fukazawa Toshiyuki
Published: October 2006

Heat treatments at pH 7‐5 induced the polymerisation of G‐actin without the addition of KCl or MgCl2. This heat‐induced polymerisation of G‐actin was accompanied by the splitting of ATP. The polymerised actin at 45°C could be depolymerised by dialysis against a solution containing ATP. Electron microscopic observation of actin showed that irregular filaments were formed after heat treatment at 45°C for 3h, and at 55°C small filamentous pieces were formed. The abilities of heavy meromyosin ATPase (EC 3.6.1.32) activation and ATP splitting of G‐actin were drastically impaired by heating to temperatures above 50°C. Studies of the temperature dependence of fluorescence and viscosity data also revealed that heat denaturation of G‐actin in the presence of ATP occurred steeply between 45°C and 55°C.
Wheat‐bug damage in New Zealand wheats: The feeding mechanism of nysius huttoni and its effect on the morphological and physiological development of wheat
Authors: Every Dale , Farrell John A K , Stufkens Marlon W
Published: October 2006

Adult Nysius huttoni White were placed in separate cages containing cultivars Rongotea and Karamu at the late anthesis, watery ripe and milky ripe stages of development. Between 84 and 99 % of the matured kernels were injured with the characteristic visible markings of bug‐damaged wheat. All the samples contained strong wheat‐bug proteinase activity as shown by the incubated SDS‐sedimentation test and the disappearance of HMW glutenin subunits from electrophoretograms. Grain infested at late anthesis was most severely affected with shrivelled kernels, high screenings, protein, free amino acids and α‐amylase, and low kernel weight, germination capacity and carbohydrate content. Grain infested at the watery ripe and milky ripe stages had values for the above properties closer to uninfested control wheat values.

It was suggested that N huttoni sucked sap from lateral sieve tubes in the wheat ovary at late anthesis causing severe disruption to physiological development of the grain. Two commercial lines of wheat showed some characteristics of this effect.
Rates of free fatty acid formation from phospholipids and neutral lipids in frozen cape hake (Merluccius spp) mince at various temperatures
Authors: De Koning Adrianus J , Mol Theodora H
Published: October 2006

Hake mince was stored in frozen condition at −5°C, −18°C and −40°C. Samples were withdrawn periodically, and the lipids were extracted and analysed for free fatty acid and phosphorus (P) content. The free fatty acid contents were corrected for the presence of acidic phospholipids and converted into genuine free fatty acid contents.

The results at −5°C and −18°C showed an initial rapid surge of free fatty acid formation with a concomitant decrease in P content, followed by a second phase of slower free fatty acid generation and loss of lipid‐P. At −40°C only one phase of free fatty acid generation and loss of lipid‐P was observed.

The rates of the enzymic hydrolyses of the phospholipids and the neutral lipids were calculated at the three temperatures. An Arrhenius plot showed that the decrease in rate of free fatty acid formation with decreasing temperature was greater for the phospholipids than for the neutral lipids. In the rapid and more important phase, the two rates were identical at about −12°C while above this temperature the phospholipids hydrolysed faster and below it the neutral lipids. Activation energies for the enzymic hydrolyses were calculated.
Rapid analysis of sulphur in wheat grain by X‐ray fluorescence spectrometry
Authors: Griffiths Martyn W , Martin Andrew D E , Hocking Trevor J , Reynolds Steve B
Published: October 2006

The accurate analysis of sulphur and sulphur compounds in plant material has become a critical issue as a consequence of reduced availability of the element from the environment. A new application of a reproducible technique has been developed for the determination of sulphur in wheat grain using X‐ray fluorescence spectrometry. This new application compares favourably with traditional wet chemical methods especially as it is non‐destructive. The sulphur content in wheut yruin measured by X‐ray ffuorescence spectrometry was found to have a lower variability and the speed of analysis was more rapid in comparison with the chemical method, enabling a faster throughput of samples. Because sample preparation is very important for accurate analysis, the problems associated with oven drying, milling and of pressing during pellet formation are discussed.
Bean spreading: A method for pulp preconditioning to impair strong nib acidification during cocoa fermentation in Malaysia
Authors: Biehl Böle , Meyer Bernd , Said Mamot Bin , Samarakoddy Rodney Jayasiri
Published: October 2006

In Malaysia bean spreading was investigated as an alternative method to pod storage for preconditioning of pulp in order to reduce nib acidification during subsequent cocoa fermentation. Harvested pods were broken and the seeds were exposed to quick pulp surface drying either by spreading in full sunshine or by the use of a suitable drier. A decrease in the volume, water and sugar content was observed during spreading, which caused subsequent shallow box fermentation to run similarly to stored pod fermentation, showing a steep temperature increase, absence of an initial anaerobic phase, reduced acetic acid formation and a higher minimum pH value in the nibs. Irregularities in fermentations and practical problems are discussed.
The effect of amino acid and peptide alimentation on the determination of endogenous amino acid flow at the terminal ileum of the rat
Authors: Darragh Alison J , Moughan Paul J , Smith William C
Published: October 2006

Endogenous ileal amino acid (free + bound) flow was determined in four 190‐g male rats given a diet whose sole nitrogen source was enzyme hydrolysed casein and compared with that of six rats whose diet contained synthetic amino acids as the only nitrogen source but excluding alanine, glutamic acid and serine, and six rats fed a protein‐free diet. The enzyme hydrolysed casein, a mixture of free amino acids and oligopeptides, was assumed to be completely absorbed in the small intestine of the rat. A further seven rats were given an enzyme hydrolysed casein‐based diet and their ileal digesta were treated, post‐collection, with perchloric acid to precipitate soluble proteins. The latter procedure removed the need to assume complete absorption of the casein nitrogen. The endogenous flow of amino acids for enzyme hydrolysed casein‐fed rats was higher than that for the protein‐free diet (P < 0.05) which did not differ from the synthetic amino acid diet for the flows of alanine, glutamic acid and serine. The high apparent digestibility of the synthetic amino acids not excluded from the diet indicated that their ileal excretions were mainly of endogenous origin. It would appear, therefore, that the protein deplete state per se does not influence endogenous amino acid flow at the terminal ileum of the growing rat, but there is a direct effect of small peptides on the net loss of endogenous amino acids from the small intestine. The estimates of endogenous amino acid flow obtained following the perchloric acid treatment of digesta were unrealistically low and thus inconclusive, but raised doubt as to the eficiency of perchloric acid in precipitating protein from rat ileal digesta.
Determination of calcium and phosphorus in milk
Authors: Gaines T Powell , West Joe W , McAllister Joseph F
Published: October 2006

A fast, accurate method for determining Ca and P in milk was developed. A 1‐ml samples of milk was ashed without pre‐drying for 1 h and the diluted HCl extract was used for the determination of Ca by atomic absorption spectroscopy and P by colorimetry with measurement of the phosphomolybdenum blue complex at 880 nm for maximum sensitivity. Results were in good agreement with those found for 2 h ashing with or without the preliminary step for evaporating to dryness prior to ashing. Recovery ranged fiom 101.3 to 102.0% for Ca and 99.1 to 100.1 % for P when 1 ml sample of milk was spiked with a 1‐ml aliquot of a CaHPO4 standard solution and analysed by the method. The method had a precision of approximately 1.0 % coeficient of variation for both Ca and P in milk and in the CaHPO4 standard solution.
Polyacetylenes in normal and waterstressed ‘Orlando Gold’ carrots (Daucus carota)
Authors: Lund Eric D , White J Marion
Published: October 2006

The effect of water stress on the polyacetylenic constituents of carrots (Daucus carota L, cv ‘Orlando Gold’) was studied by liquid chromatographic analysis. Eleven polyacetylenes were isolated fiom plants grown in the greenhouse under normal conditions and under conditions simulating drought or waterlogging. Three compounds were identified. These include the known carrot polyacetylenes falcarinol (cis‐heptadeca‐1,9‐diene‐4,6‐diyn‐3‐ol), falcarindiol (cis‐heptadeca‐l,9‐diene‐4,6‐diyn‐3,8‐diol), and falcarindiol‐3‐monoacetate (cis‐3‐acetoxyheptadeca‐1,9‐diene‐4,6‐diyn‐8‐ol). Three of the eight unidentified compounds were produced only by one or both stressed samples. The other eight (including the three knowns) were less concentrated in the stressed samples than in the control.
Fatty acid composition and insect resistance in Vigna unguiculata seeds
Authors: Piergiovanni Angela R , Gatta Carlo Delia , Ng Quat N , Singh Bahabur B , Singh Shiv R , Perrino Pietro
Published: October 2006

Fatty acid composition of extracted oils from 58 lines of cowpea (Vigna unguicuiata (L) Walp) was investigated by gas‐liquid chromatography (GLC). Considerable variability was observed in the fatty acid profile, though palmitic (16:0), linoleic (18:2) and linolenic (18:3) acids were the dominant components in each line. Correlation analysis shows that seed oil composition differs according to response to Callosobruchus maculatus (F). In fact, besides a group of correlations common to all lines, others were typical of susceptible or resistant lines. In addition the content of linoleic and total unsaturated C18 fatty acids as well as some fatty acid ratios were found to be significantly different between the two groups. This finding suggests that fatty acid analysis can be employed as an easy, fast and cheap procedure for predicting the resistance of cowpea lines to bruchids.
Quality changes and storage life of common carp (Cyprinus carpio) at various storage temperatures
Authors: Gelman Alexander , Pasteur Rachel , Rave Miriam
Published: October 2006

The shelf life and freshness changes in pond‐grown common carp (Cyprinus carpio L) during storage at 0–2°C, 5–6°C and room temperature (26–29°C) were investigated by sensory, microbiological, physical and chemical analyses. The effect of gutting on the shelf life during storage at 0–2°C was examined. Iodine/starch and potassium sorbate were examined for their effects on shelf life of whole fish stored at 0–2°C and 5–6°C. Sensory results indicated that the whole fish had a maximum shelf life of 24 to 25 days at 0– 2°C. The life of the fish to the point beyond which it would be unsuitable for sale (commercial shelf life) was 17 days at 0–2°C. Storage at 5–6°C shortened shelf life 2‐ to 2.5‐fold. At room temperature (26–29°C), spoilage was evident after 13 h. Gutting the carp shortened its storage potential at 0–2°C. Iodine treatment of this species stored at 0–2°C and at 5–6°C did not extend shelf life. The maximum shelf life of sorbate‐treated fish at 0–2°C and 5–6°C was extended by 1–2 days, commercial shelf life by 3–4 days.

Total volatile basic nitrogen, pH and penetrometer analyses were not reliable indicators of changes in freshness during shelf life. Thiobarbituric acid values were not useful as rancid odours or flavours were not detected during storage.