bluuebunny/crossref_metadata_2025 huggingface dataset:
Hydrocarbon chemotypes of some blackcurrant cultivars (Ribes sp)
Authors: Kerslake Mark F , Latrasse Alain G , Quéré Jean‐Luc Le
Published: October 2006

The hydrocarbon fractions of the essential oils of 11 cultivars of blackcurrant (Ribes spp) buds originating from collections in France and Australia have been submitted to GC/MS analysis. The major monoterpene and sesquiterpene hydrocarbons define chemotypes which have been conventionally described by a letter‐based formula. Whereas four monoterpene chemotypes previously reported are confirmed, eight sesquiterpene chemotypes have to be redefined. They involve: δ‐elemene, β‐caryophyllene, γ‐elemene, α‐humuiene, alloaromadrene, germacrene D, γ‐cadinene, and two unknowns. The different cultivars examined and their corresponding chemotypic formulae have been discriminated by principal component analysis.
Spirulina: A source of dietary gamma‐linolenic acid?
Authors: Roughan P Grattan
Published: October 2006

Spirulina powders obtained from different commercial sources contained 23.6–38.0 mg g−1 DM as long‐chain fatty acids and 3.4–6.0 mg g−1 DM as y‐linolenic acid (6, 9, 12‐octadecatrienoic acid). However, γ‐linolenic acid constituted up to 40% of the total fatty acids within the isolated galactolipids. Unesterified fatty acids accounted for 8.4–66.9% of the fatty acids recovered from the different samples; the remaining fatty acids were in glycerolipids. There was also a wide variation in the contents of photosynthetic pigments among the different preparations.

Spirulina was four‐fold more expensive than evening primrose oil as a source of a‐linolenic acid to supplement human diets.

Since α‐linolenic acid (9, 12, 15‐octadecatrienoic acid), (E)‐3 hexa‐decenoate, 3‐sn‐phosphatidylcholineand 3‐sn‐phosphatidyl ethanol‐amine were not detected in the lipid extracts, none of the samples was significantly adulterated by eucaryotic algae.

From an analysis of the extracted lipids it was possible to make some predictions both about the manner in which the cells were cultured and the post‐harvest treatment of the preparations.
Distribution of some essential trace elements in commercial flour‐mill streams
Authors: Osborne Brian G , Laal‐Khoshab Alireza
Published: October 2006

The iron, copper, zinc, manganese, chromium, nickel, selenium, protein and ash contents of two different bread grists and flour samples from the first to fourth break and A to J reduction systems of a commercial flour mill were determined. Iron, zinc, manganese and selenium levels followed the trend of ash and protein with the lowest from the A, B and C rolls and highest from either the fourth break or J roll. Copper and chromium levels were relatively homogeneous among the grist and mill streams while for nickel there was only a slight increase through the break and reduction systems.
Some enzymes and enzyme inhibitors from cucurbit seeds
Authors: Samant S K , Rege D V
Published: October 2006

Cucurbit seeds are rich in urease, lipase and lipoxvgenase. They exhibit significant trypsin‐ and amylase‐inhibitor activities which are thermolabile.
Isolation and partial characterisation of two low molecular weight durum wheat (Triticum durum) glutenins
Authors: Kobrehel Kàroly , Alary Rémi
Published: October 2006

Two low molecular weight durum wheat (Triticum durum Desf) glutenins, DSG‐1 and DSG‐2 (durum‐wheat sulphur‐rich glutenin fractions) were isolated from two cultivars, Mondur of good technological quality and Kidur of poor technological quality. The glutenin fraction, composed mostly of DSG protein, was extracted using a low concentration of NA‐tetradecanoate and then fractionted by by using molecular sieve chromatography (Bio‐Gel P 30). The amino acid compositions and the N‐terminal sequences of the pure DSG proteins were determined, and their hydrophobic characteristics, calculated on the basis of these data, showed that DSG‐2 is more hydrophobic than DSG‐1. The amino acid compositions of DSG‐1 and DSG‐2 were different. The N‐terminal amino acids of DSG‐1 and DSG‐2 were also different but were identical for each of the two cultivars. In the case of DSG‐1, in addition to the main chain a minor chain was found in which the first three amino acids of the main chain were missing. The minor chain represented about 30% int he DSG‐1 of mondur and almost 50% in Kidur.
Degradation of carrot (Daucus carota) fibres with cell‐wall polysaccharide‐degrading enzymes
Authors: Massiot Patrice , Thibault Jean‐François , Rouau Xavier
Published: October 2006

Carrot Daucus carota L fibres were degraded with two enzyme preparations, SP249 from Aspergillus aculeatus and Celluclast from Trichoderma reesei. The enzymic activities of these complexes indicate that SP249 was particularly active on pectic polymers, and Celluclast could degrade amorphous and crystalline cellulose. A combination of both preparations degraded carrot fibres with a synergistic effect and led to the solubilisation of 95% of the cell‐wall polysaccharides. The kinetics of solubilisation of sugars and gel‐permeation chromatography of the soluble products show that pectic polymers were rapidly solubilised and then, in a second stage, degraded mainly to monomers, whereas cellulose was more slowly hydrolysed to cellobiose and glucose. Part (67%) of the polysaccharides were saccharified, the residual soluble material being rhamnogalacturonans containing arabinose residues. Residual insoluble fibres (10% of initial weight) were not liquefied and were composed mainly of lignin, proteins and polymers of glucose, xylose and galacturonic acid.
A comparison of rapid‐ (X‐ray fluorescence, near‐infrared reflectance) and glucose‐release methods for the determination of the glucosinolate content of oilseed rape (Brassica oleracea)
Authors: Evans Eric J , Bilsborrow Paul , Grant Alex , Kwiatkowska Christina A , Spinks E Ann , Heaney Robert K , Fenwick G Roger
Published: October 2006

Rapeseed (Brassica oleracea L) samples representing the wide range of glucosinolate contents typical of both ‘single‐low’ and ‘double‐low’ varieties grown in the UK were analysed by X‐ray fluorescence and by near‐infrared reflectance spectroscopy, currently considered to be alternatives for the rapid analysis of glucosinolates in rapeseed. Each physico‐chemical technique was compared with an established method based on the enzymic release of glucose. The results of such intercomparisons are reported and the relative advantages and disadvantages of the methods are discussed.
Counteracting the inhibitory effect of tea on the in‐vitro availability of iron from cereal meals
Authors: Christian Parul , Seshadri Subadra
Published: October 2006

Studies were carried out on the in‐vitro availability of iron to determine the effect of addition of tea, milk and ascorbic acid to a standard cereal meal in all possible combinations.

The availability of iron from the cereal meal was low (3.92%). Tea, when added to the meal, had a significant depressing effect on available iron (2.56%). Addition of 100 mg ascorbic acid or 200 g milk completely counteracted the inhibitory effect of tea, and addition of both ascorbic acid and milk brought about an even greater enhancement in the in‐vitro availability of iron than when either was added alone. This investigation reveals that milk is as effective a factor as ascorbic acid in counteracting the depressing effect of tea on in‐vitro iron availability.
Amine levels in some asian seafood products
Authors: Wootton Michael , Silalahi Jansen , Wills Ronald B H
Published: October 2006

A range of 20 Asian seafood products was analysed for volatile and non‐volatile amines by high performance liquid chromatography. The products analysed were salted, dried and canned and included fish, prawns, oysters, squid and jellyfish. Dried fish products contained putrescine and cadaverine at levels up to approximately 2.2 and 3.3 g kg−1 respectively and, in one instance, 0.803 g histamine kg−1. One canned mackerel sample had a high concentration of both volatile and non‐volatile amines.
HPLC analysis of canavanine and canaline in Canavalia ensiformis, and in excreta and serum of chicks
Authors: Acamovic Thomas , D'Mello J P Felix
Published: October 2006

An HPLC method suitable for the determination of canavanine and canaline in jack beans (Canavalia ensiformis (L) DC), chick serum and excreta is described. Canavanine and canaline at ‘on column’ levels of 1–300 pmol were readily detected and quantified fluorimetrically as their orthophthaldehyde (OPA)‐2‐mercaptoethanol adducts. Linearity of response was obtained for both amino acids. Good recoveries of supplemental canavanine and canaline (mean recovery = 97.5%) were also obtained for both amino acids. Analysis time for canavanine was about 6 min using an ODS‐Hypersil column (dp = 3 μm; 5 mm id by 100 mm long). Analysis of both amino acids simultaneously using a Spherisorb ODS2 column (dp = 5 μm; 5 mm id by 160 mm long) took about 8 and 40 min respectively. The Spherisorb column did not prove satisfactory for the analysis of canavanine in serum. Canavanine was present in jack beans and the serum of chicks fed jack beans but canaline was not detected in either. Canavanine and canaline were not detected in excreta from chicks fed a jack bean diet.
Changes in coffee brews in relation to storage temperature
Authors: Rosa Marco Dalla , Barbanti Davide , Lerici Carlo R
Published: October 2006

Coffee beverage bottled aseptically was tested in order to evaluate the more evident chemical and sensory changes occurring during storage. The decline in pH and the quality score correlated well at several storage temperatures. The sensory analysis permitted definition of a lower limit of pH at which the product's shelf‐life ended. The original panel scores were assessed by response surface methodology to obtain estimated scores for the different time/ temperature storage conditions.

Knowledge of the kinetic rate constants of the decline in pH at different temperatures permitted correlation of the shelf‐life of the product with its storage temperature.
Chemical analysis of tiger nut (Cyperus esculentis)
Authors: Temple Victor J , Ojobe Titus O , Kapu Moses M
Published: October 2006

Tiger nut, Cyperus esculentis L, is a tuber that grows and is consumed widely in West Africa. It is eaten unprepared, soaked in water, or dried and mixed with roasted peanuts. The purpose of this work was to determine the composition of tiger nut as part of its nutritional evaluation.
Body composition and serum and liver lipids in rats fed distillers' dried grains
Authors: Dong Faye M , Rasco Barbara A , Gazzaz Sahl S , Buenaventura Maria L San , Holcomb Liisa M
Published: October 2006

This study examined the body composition and serum and liver lipids in weanling rats fed diets containing distillers' dried grains with solubles (DDGS) from either white wheat (WW), red wheat (RW), corn (CO) or WW fortified with essential amino acids (FWW) as a sole protein source (1.6 % N in the diet). Although the DDGS‐fed groups had significantly lower body weights compared with the casein control (RC) after a 28‐day feeding trial, there were no significant differences among the dietary groups in percentages of body water, protein, lipid or ash. Serum cholesterol was significantly higher in rats fed the RW diet, and serum triglyceride was higher in the RC and FWW groups compared with the other dietary groups. Liver cholesterol and triglyceride concentrations (mg g−1 liver) were not significantly different among the five dietary groups.
Liquid/liquid phase equilibrium in globulin/salt/water systems: Legumin
Authors: Popello Irina A , Suchkov Vladimir V , Grinberg Valeriy Ya , Tolstoguzov Vladimir B
Published: October 2006

The effects of temperature, concentration and nature of neutral salts, pH, glycine and ethanol concentration on the liquid/liquid phase equilibrium in broad bean legumin/salt/water and pea legumin/salt/water systems was investigated. The coexistence curves have upper critical points. The shape of the coexistence curve was independent of the above factors. Gas theory and Kirkwood‐Fuoss theory for dipole‐dipole and ion‐dipole interactions were used to describe the systems. It is suggested that the value of the excluded volume of protein molecules, the energy balance of dipole‐dipole interaction between protein molecules, ion‐dipole interaction of protein molecules with low molecular weight ions, and the energy of thermal motion of protein molecules are the main factors of the investigated phenomenon.
Perchloric and trichloroacetic acids as precipitants of protein in endogenous ileal digesta from the rat
Authors: Moughan Paul J , Darragh Alison J , Smith William C , Butts Christine A
Published: October 2006

The efficacy of perchloric and trichloroacetic acids as precipitants of protein from endogenous digesta collected from the distal ileum of the laboratory rat was evaluated. Twelve 190‐g male rats were fed a protein‐free diet and samples of ileal digesta were collected after slaughter. The digesta were pooled, and subsamples were treated with PCA or TCA or were left untreated. For both precipitants more than half of the total nitrogen (N) remained in solution post‐precipitation, and for the PCA and TCA treatments respectively at least 35 and 69% of the supernatant N was in the form of soluble protein. The amino acids (after acid hydrolysis) having the highest concentrations in the supernate are known to be abundant in the mucoproteins. Around 6.4 and 9.8% of the supernatant N was in the form of non‐amino N (creatinine N + urea N + ammonia N) for the PCA and TCA treatments respectively.
Effect of pre‐harvest flooding of paddy on the milling and cooking quality of rice
Authors: Singh Narpinder , Sekhon Kashmira S , Kaur Amarjeet
Published: October 2006

The physico‐chemical, milling, pasting and cooking characteristics of six cultivars of paddy, viz PR‐106, PR‐109, PR‐103, Java, PR‐108 and Basmati‐370, as affected by flooding were investigated. A significant reduction in 1000‐kernel weight and bulk density of paddy rice in damaged samples was observed. The kernels in flood‐affected samples became soft and developed fissures which contributed to low head rice recoveries. The milled rice from them had lower kernel weight and protein content but showed higher amylose and ash content. The diastatic activity of these samples was higher. Amylographic characteristics showed no effect on the gelatinisation time and temperature in most of the samples. Peak viscosity and setback were affected in all samples, and the effect was variable among different varieties. The flood‐affected samples showed lower cooking time and higher gruel solids loss, and were rated poorer organoleptically.
Evaluation of protein quality of peanut (Arachis hypogaea) cultivars using Tetrahymena pyriformis
Authors: Ghuman Paramjit K , Mann Sukhwant K , Hira Charanjeet K
Published: October 2006

Protein quality of eight peanut (Arachis hypogaea L) cultivars was evaluated using chemical, biological and microbiological techniques. The chemical score for S‐amino acids and lysine in peanut cultivars ranged from 37 to 50 and 47 to 55%, respectively. Protein efficiency ratio and relative nutritive value of peanut proteins varied significantly from 1.45 to 1.76 and 45.6 to 54.2%, respectively. Relative nutritive value was significantly associated with chemical score (r = 0.98**) and protein efficiency ratio (r = 0.88**), and therefore could be used as a quick method to measure protein quality of peanut cultivars.
Effects of packaging materials following ethanol and benomyl treatments on chemical and microbiological changes in tomato (Lycopersicon esculentum) fruits
Authors: Efiuvwevwere Bernard J O , Uwanogho Gregson U
Published: October 2006

The effects of various post‐harvest treatments on chemical changes, microbiological quality and occurrence of spoilage in ripe tomatoes (Lycopersicon esculentum L) were investigated. Fruits were pretreated in 70% ethanol or 0.2% benomyl before being packaged in low density polyethylene (LDPE), high density polyethylene (HDPE) or raffia palm basket. Fruit was stored at 27–32°C for up to 16 days. Control fruits (without pretreatment or packaging) showed the highest increase in pH; basket‐packaged fruits were erratic but LDPE‐ and HDPE‐packaged fruits showed gradual increases. Changes in titratable acidity were the inverse of those in pH. Among packagings, LDPE most effectively maintained total soluble solids (TSS) as compared with basket‐packaged fruits, and the control showed the lowest TSS. Of the pretreatments, benomyl‐treated fruits retained higher TSS. Aspergillus spp, Penicillium spp, Pseudomonas spp and Escherichia spp occurred most commonly in control and basket‐packaged fruits, but Rhizopus spp and Leuconostoc spp predominantly occurred in LDPE‐ and HDPE‐packaged fruits. Microbial load was lowest in benomyl‐treated fruits followed by ethanol‐treated and control fruits. Spoilage was higher (53.1%) in ethanol‐treated than in benomyl‐treated (43.8%) fruits.
Effects of superabsorbent polyacrylamides on efficiency of water use by crop seedlings
Authors: Johnson Michael S , Leah Richard T
Published: October 2006

Cross‐linked polyacrylamide expands upon contact with water to form a pliable gel that in a growing medium constitutes a reservoir of moisture available for uptake by plants. Trials with seedlings of three crop species (Lactuca sativa L, Raphanus sativus L, Triticum aestivum L) using measurements of yield and evapotranspiration ratio show that gel‐stored moisture is utilised with a greater efficiency than conventional forms of water. Moreover, gel storage of water provides a buffer against temporary drought stress and the potential for reducing the risk of failure of certain crops at establishment.
Irrigation effects on the development and yield of determinate and indeterminate forms of autumn‐sown faba bean
Authors: Pilbeam Colin J , Hebblethwaite Paul D , Yusuf Augustine A
Published: October 2006

Large and erratic seasonal variations in yield of faba beans (Vicia faba L) are attributed to the responsiveness of indeterminate cultivars to changes in water supply. A field trial at the University of Nottingham School of Agriculture Farm examined the response of an indeterminate cultivar (Bourdon) and a determinate selection (858) to different levels of water supply at different stages of growth. The trial was sown in the autumn of each of three consecutive seasons beginning in 1985.

By limiting the availability of photosynthate to the reproductive sinks, water stress at the pod‐filling stage reduced the numbers of each component of yield and so yield itself. It was suggested that this was the moisturesensitive stage.

Bourdon was a larger plant and had more reproductive nodes than 858. However, although the yield of 858 was consequently less than that of Bourdon, it showed much less variation in response to water supply. It is proposed that determinate forms may improve the yield stability of faba bean.
Studies on growth, structural carbohydrate and phytate in coriander (Coriandrum sativum) during seed development
Authors: Gupta Kaushalya , Thakral K K , Arora S K , Wagle D S
Published: October 2006

Coriander (Coriandrum sativum L) is an important spice crop and is used in Indian diets. Physiological characters of plants and biochemical constituents like structural carbohydrate and phytate were studied in developing coriander (var Narnaul and Panth) seeds. Moisture decreased with advancement of seed development. Neutral detergent fibre, acid detergent fibre, hemicellulose, cellulose and lignin levels increased with maturation of seed in both coriander varieties. Significant variations were observed in biochemical constituents between varieties and during different stages of seed development. The presence of phytate did not vary at different stages of seed development. The height of plants varied from 134 to 139 cm with 10 branches. Umbels varied from 89 to 99 with an average of six umbellets. Narnaul seed weight was double that of the variety Panth.
Kinetics of the destruction by heat of colour and texture of pickled green olives
Authors: Sánchez Antonio H , Rejano Luis , Montaño Alfredo
Published: October 2006

The degradation by heat of surface colour and texture of pickled green olives has been studied with the aim of optimising the thermal treatments used for their conservation. A first order kinetics has been assumed in order to be able to quantify this degradation for temperatures between 70 and 100°C. The equations obtained for the thermal destruction times of colour (pasteurisation units at 60°C, PU = 16·2 min and z = 74·3 C) and texture (PU = 26·6 min and z = 62·8°C) allow affirmation that these organoleptic characteristics are not affected by the thermal pasteurisation treatments necessary to guarantee the product's stability.
Marine algae as sources of fibres: Determination of soluble and insoluble dietary fibre contents in some ‘sea vegetables’
Authors: Lahaye M
Published: October 2006

The soluble and insoluble dietary fibre contents of seven marine algae (‘sea vegetables’): wakame (Undaria pinnatifida), hijiki (Hijiki fusiformis), sea spaghetti (Himanthalia elongata), arame (Eisenia bicyclis), sea lettuce (Ulva lactuca), A O nori (Enteromorpha spp), and nori (Porphyra tenera) were determined by the gravimetric method of Prosky et al (J Assoc Anal Chem 1988, 71 1017–1023) following some adaptations. These seaweeds are particularly rich in dietary fibres with total dietary fibre contents varying between 32·7 and 74·6% (on a dry weight basis) of which 51·6 to 85·0% are water soluble. Marine algae appear to be good sources of fibres presenting great chemical, physico‐chemical and rheological diversities that may be beneficial in nutrition.
Response of tea quality parameters to time of year and nitrogen fertiliser
Authors: Ouor Philip O , Othieno Caleb O , Robinson Janet M , Baker David M
Published: October 2006

Though tea production continues throughout the year in Kenya, there ere monthly variations in yields and chemical composition attributable to the changes in environmental conditions. Total volatile flavour compounds (VFC), group I VFC, group II VFC and caffeine ere higher throughout the experimental period in black teas manufactured from plants here fertilisers ere applied than here fertiliser as not applied. Levels of thearubigins (TR) and flavour index (FI) ere generally high hen there as no fertiliser application. Theaflavins (TF) levels varied ith the time of the year but there as no clear trend due to fertiliser.
Bioavailability of biotin in wheat
Authors: Bryden Wayne L , Mollah Yasin , Gill R J
Published: October 2006

The bioavailability of biotin in wheat was determined by ileal digestibility in chickens. Only ⩽12% of the vitamin was available in a range of wheat cultivars, in contrast to almost 100% in maize. Grinding wheat or adding oat hulls to a wheat‐based diet did not improve the digestibility. The low digestibility of biotin was not associated with the biotin concentration, or other characteristics of the wheat grain. It was concluded that low availability in wheat results from the inability of birds to liberate biotin from wheat in a form suitable for absorption.
Deterioration of European hake (Merluccius merluccius) during frozen storage
Authors: Pérez‐Villarreal Begoña , Howgate P
Published: October 2006

European hake (Merluccius merluccius (L)) was frozen as whole fish and as fillets and stored at −18°C, −24°C and −30°C for up to 39 weeks. Sensory properties, peroxide value and thiobarbituric acid value, lipid fatty acid composition, adenosine nucleotide degradation products, dimethylamine and formaldehyde were measured at intervals during storage. Changes at −30°C were negligible, otherwise fillets deteriorated faster than whole fish. Hedonic rating gave a storage life of around 9 months for whole fish stored at −18°C.
Biochemical changes in phosphorus compounds and in the activity of phytase and α‐amylase in the rice (Oryza sativa) grain during germination
Authors: Kikunaga Shigeshi , Takahashi Masayuki , Katoh Yoshinobu
Published: October 2006

Changes in the phytic acid, inorganic phosphorus and ATP contents, and in the activity of phytase and α‐amylase in rice (Oryza sativa L) grains were determined during 18 days of germination in a dark room. The effect of phytic acid on α‐amylase activity was studied in vitro. Rice grains immersed in sterilised deionised water at 14°C germinated on the fifth day. Phytase activity, detected in the ripening rice grains, increased linearly until the eighth day and reached a maximum on the tenth day. There was a marked decrease in phytate and an increase in inorganic phosphorus accompanying germination. There was a good inverse correlation between the levels of both phytase activity and inorganic phosphorus, and phytate breakdown. α‐Amylase activity was detected on the fourth day and increased markedly from the 12th to the 16th day of germination. ATP level increased from the second to the fourth day and slightly decreased from the fourth to the eighth day; it increased rapidly again from the eighth to the 18th day of germination. α‐Amylase activity was influenced by both pH and phytic acid concentration in the assay system. At 75 mM phytic acid, α‐amylase activity was lowered by 23%, 93% and 52% at pH 4–0, 5–0 and 6–0 respectively. When the enzyme, phytate and Ca2+ were incubated together at pH 5–0, the inhibition of α‐amylase by phytic acid was markedly decreased by addition of Ca2+. The chemical affinity of Ca2+ for phytic acid was higher in the reaction at pH 5–0 than in those at pH 4–0 and pH 6–0, and over 98% of Ca2+ in the reaction system was precipitated as Ca‐phytate.
Study of agricultural by‐products. Extractability and amino acid composition of grape (Vitis vinifera) skin proteins from cv palomino
Authors: Igartuburu José M , Del Río R Martín , Montiel Joséa , Pando Enrique , Luis F Rodríguez
Published: October 2006

Extractability in various solvents of grape skin proteins from cv Palomino, the most abundant and characteristic grape in the sherry zone, was studied. The greatest extractability was obtained in NaOH solutions.

Amino acid analysis of the various protein extracts showed that the most abundant amino acid was glutamic acid and the limiting ones were tryptophan and the sulphur‐containing amino acids, methionine and cystine.
Chemical and nutrient content of corn (Zea mays) before and after being flame roasted
Authors: Hamilton Robert M G , Thompson Brian K
Published: October 2006

Samples were collected before and after corn (Zea mays L) was flame roasted on several farms in southwestern Ontario. Seven sources of corn were sampled during one field trip and three during another. After passing through a propane flame, the roasted corn was cooled to ambient temperature within ∼ 15 min. All samples were ground (1 mm screen) and analysed. The true metabolisable energy, corrected to zero N balance (TMEn), true available amino acids (TAAA) and true DM digestibility were determined on the first collection of samples using adult White Leghorn cocks.

The temperature of the corn as it left the roasting unit ranged from 110 to 140°C. The dry matter content was higher (P < 0.05) and the 100‐kernel weight and mould count were lower (P < 0.01 and P < 0.05, respectively) for the roasted than for the non‐roasted corn. Among the seven sources the N content of the roasted corn was higher (P < 0.05) than that of the non‐roasted corn; among the other three sources the N content was similar. The zearalenone and free ergosterol contents were lower in the roasted than in the non‐roasted corn, though the differences were not significant (P > 0.05). Roasting had little or no effect on TMEn, TAAA and true dry matter digestibilities or on the carbohydrate and fibre fractions of the corn samples. These and other reported data indicate that flame roasting of corn is an effective procedure for the removal of moulds without affecting the nutrient content and bioavailability of the roasted material.
Aerobic deterioration of lucerne (Medicago sativa) and maize (Zea mais) silages—effects of fermentation products
Authors: Muck Richard E , O'kiely Padraig
Published: October 2006

Eleven laboratory lucerne silages, ten farm‐scale lucerne silages and one maize silage were analysed for fermentation products to determine if chemical composition could explain differences in aerobic stability. Three of the farm‐scale lucerne silages and the maize silage heated within 4 days of exposure to air whereas the other lucerne silages were stable for longer than 7 days even after inoculation with a destabilising yeast inoculum. The silages were analysed for lactic acid, volatile fatty acids (C1 to C6), succinic acid, ethanol, and 2,3‐butanediol. The concentrations of these compounds in the unstable silages were not different from levels found in stable silages on either a dry matter basis or an undissociated water basis. However, unstable silages tended to be lower in 2,3‐butanediol than other silages.

The time until heating in these silages was simulated using a model of aerobic fungal growth in silage. This model considered the effects of yeast and mould numbers, pH, moisture content, and lactic and acetic acid concentrations on stability. Aerobic stability in three of the four unstable silages, with and without inoculation of destabilising yeasts, was reasonably predicted by the model. Stability in the other silages was consistently underpredicted by the model. These results indicate that the stability factor found in many lucerne silages is unlikely to be one of the principal products of silage fermentation.
Phenolic constituents of cell wall types of normal and brown midrib mutants of pearl millet (Pennisetum glaucum (L) R Br) in relation to wall biodegradability
Authors: Hartley Roy D , Morrison W Herbert , Borneman William S , Rigsby Luanne L , O'Neill Malcolm , Hanna Wayne W , Akin Danny E
Published: October 2006

The cell walls of parenchyma, rind and vascular bundle fractions of pearl millet (Pennisetum glaucum (L) R Br) were isolated from two brown midrib mutants (bmr) 5753 and 5778 and from their normal (N) near‐isogenic line. The cell wall content of parenchyma was lower than that of vascular bundle which, in turn, was lower than that of rind. The amounts of ferulic and p‐coumaric acids released by NaOH treatment of the cell walls were in the ranges 3‐7 mg g−1 and 2‐26 mg g−1, respectively. Parenchyma cell walls of the N line had the highest content of p‐coumaric acid (26 mg g−1). This content of p‐coumaric acid in the N line contrasts with that of bmr 5753 parenchyma (2 mg acid g−1 walls) and bmr 5778 (7 mg acid g−1 walls). The concentration of p‐coumaric acid was highest in parenchyma cell walls that had been found to be the least digested. Parenchyma, rind and vascular bundle cells walls of the N line had much higher ratios of p‐coumaric acid to ferulic acid than the mutants; rind and vascular bundle walls were less digestible than parenchyma. Small amounts of truxillic acid dimers were released by NaOH from the parenchyma walls of bmr 5778. Treatment of parenchyma, rind and vascular bundle cells walls with purified ‘driselase’ (containing xylanases and cellulases) released p‐coumaroyl and feruloyl trisaccharides. Between 25 and 53% of the ferulic acid that was released by the NaOH treatment could be accounted for as feruloyl trisaccharide, but only 1‐19% of the p‐coumaric acid was accounted for as p‐coumaroyl trisaccharide.
Antimutagenicity of polyphenol‐rich fractions from sorghum bicolor grain
Authors: Grimmer Heidi R , Parbhoo Veena , McGrath Robert M
Published: October 2006

Polyphenols extracted from a bird‐resistant sorghum (Sorghum bicolor (L) Moench) grain cultivar SSK30 were separated into three crude fractions: non‐tannin polyphenols with small Mr (F1); proanthocyanidins with Mr values between 2000 and 10000 (F2); and proanthocyanidins with much larger Mr values of around 10000‐50000 (F3). Each fraction was tested for mutagenicity using mutants of Salmonella typhimurium (the Ames test) or the somatic mutation and recombination test (SMART) employing Drosophilu melanogaster. None of the fractions was positive with either test.

On the other hand the crude polyphenols all acted as antimutagens when coincubated with mutants of S typhimurium and standard mutagens (sodium azide, daunomycin and 2‐aminofluorene). The order of antimutagenicity was F3> F2> F1, a decrease with decreasing Mr. It is possible that a different mechanism of polyphenol antimutagenicity occurs against the mutagen sodium azide when compared with the mutagens daunomycin and 2‐aminofluorene.
Quantitative analysis of stevioside in the leaves of Stevia rebaudiana by near infrared reflectance spectroscopy
Authors: Nishiyama Paula , Alvarez Mauro , Vieira Luiz G E
Published: October 2006

Stevioside, a diterpenic glycoside extracted from the leaves of Stevia rebaudiana (Bert) Bertoni, is a natural sweetener 300 times sweeter than sucrose. HPLC is routinely used to measure stevioside content in Stevia leaves. Our objectives were to investigate the use of near infrared reflectance spectroscopy (NIRS) to analyse stevioside concentration in Stevia leaves. The NIRS calibrations were developed from 64 samples covering the range normally found in Stevia leaves (4‐13%). Another 30 samples were used for validation. Standard error of calibration and coefficient of multiple determination (R2) were 1.47 and 0.90 respectively, using the first derivative mathematical treatment. The validation results, although less accurate, suggest that NIRS is a precise and simple method for routine stevioside determination in Stevia leaves.
Polyphenol interactions. Anthocyanins: Co‐pigmentation and colour changes in red wines
Authors: Liao Hua , Cai Ya , Haslam Edwin
Published: October 2006

Anthocyanin co‐pigmentation is reviewed and its relevance to the colour and appearance of young red wines is outlined. Reactions between flavan‐3‐ols, such as are present in red wines, and the anthocyanin malvin to give yellow‐orange pigments (λ ˜ 440 nm) are reported. Possible structures for these new pigments are discussed as is their probable contribution to the changing hues of red wines as they age.
Isolation and analysis of a polymeric thearubigin fraction from tea
Authors: Bailey Richard G , Nursten Harry E , McDowell Ian
Published: October 2006

A brown thearubigin fraction was isolated from a black tea liquor, using chromatography on a column of Solka‐Floc cellulose. The paper chromatograms of the fraction resembled the chromatograms of thearubigin fractions produced in the past. The substance contained no protein or caffeine, and was free of flavonol glycosides. Reversed phase HPLC showed the fraction to be a mixture of polymers, the chromatograms showing a convex broad band. Infra‐red spectroscopy showed the substance to be phenolic, and 13C NMR showed it was a flavanol polymer with various linkages to the proanthocyanidin polymers. The NMR spectra in this paper are the first NMR spectra of polymeric thearubigins. The brown fraction was designated the theafulvin fraction.
Composition of endogenous ileal digesta nitrogen from the rat—the use of distilled water for digesta collection
Authors: Butts Christine A , Moughan Paul J , Smith William C
Published: October 2006

The composition of endogenous nitrogen (N) in digesta from the distal ileum of the growing rat was determined following the collection of digesta using different flushing media. Twelve growing rats were given a protein‐free diet for 6 days, and samples of digesta were collected from the terminal 20 cm of ileum of each euthanased animal using either distilled water or physiological saline as the flushing medium. The digesta samples were centrifuged and the supernate was ultrafiltered. Nitrogen and amino acid contents were determined in the precipitate plus retentate (MW> 10000 Da) and ultrafiltrate (MW < 10000 Da) fractions, as well as urea, creatinine, ammonium and free amino acids in the ultrafiltrates. There was no significant effect of collection method on the levels of N‐containing substances in rat endogenous ileal digesta.
The influence of some non‐starch polysaccharides on the metabolic response to sucrose‐based and fructose‐based chocolates in non‐insulin‐dependent diabetics
Authors: Johnson I. T. , Gee J. M. , Greenwood R. H. , Wortley G. , Cook D. , Zumbe A.
Published: October 2006

Non‐insulin‐dependent diabetic patients were given test meals (75 g) of conventional (sucrose‐based) milk chocolate or diabetic (fructose‐based), either free of non‐starch polysaccharide (NSP) or supplemented with pectin (5 g (100 g)−1), or a combination of pectin and oat fibre. The presence of pectin in the conventional formulation led to a reduction in the area under the post‐prandial blood‐glucose curve (P < 0.05). However, the effect was small in comparison to the reduction obtained by substituting fructose for sucrose, and the pectin‐supplemented chocolate had a very viscous mouthfeel. The substitution of an insoluble form of NSP derived from oat husk for a proportion of the pectin abolished the hypoglycaemic effect of the NSP. Inclusion of NSP in fructose‐based chocolate was associated with a small reduction in post‐prandial fructosaemia but had no effect on the glycaemic response to this chocolate. It was concluded that viscous NSP slows the absorption of carbohydrate from chocolate. However, the necessary viscosity had an adverse effect on the palatability of the product.
Parameters for predicting canning quality of dry kidney beans
Authors: Heil J R , McCarthy M J , Özilgen M.
Published: October 2006

Mechanical damage to dry kidney beans was assessed using hot and cold water soak‐tests at 20 and 80°C, respectively. Damage was revealed as the middle lamella dissolved and the seed coats were released with zero order kinetics. Damage exposed in soak‐tests had no cause‐and‐effect relationship to damage found in the cans after thermal processing. However, significant correlations were found between both kidney bean density and seed coat weight, and the proportion of damaged beans in the can after processing (P <0.01). The proportion of damaged beans found in the can after thermal processing increased significantly when the ratio of the seed coat weight to bean volume ratio was < 10 g ml−1. These two simple measurable parameters offer potential for predicting canning quality of kidney beans.
Changes in rheological properties of hydroxypropyl potato starch pastes during freeze—thaw treatments. III. Effect of cooking conditions and concentration of the starch paste
Authors: Kim Hak Ryang , Muhrbeck Per , Eliasson Ann‐Charlotte
Published: October 2006

The effects of different cooking conditions and concentrations on the freeze‐thaw stability of hydroxypropyl potato starch (molar substitution 0·125) paste were investigated by dynamic rheological measurements and syneresis determination. The cooking conditions of the starch were chosen by taking the starch pastes at peak consistency (SP/Peak), at half breakdown consistency (SP/HB), after being held at 95°C for 15 min (SP/95°C) and after the whole pasting cycle (SP/25°C) in the Brabender Amylograph. The concentration effect was studied with the starch pastes after a whole pasting cycle at 35, 50 and 65 g kg−1. Depending on cooking conditions and concentration, the rheological responses in changes of complex modulus (G*) and phase angle () of the starch pastes, with regard to the number of freeze‐thaw cycles, differed considerably. This indicated that the starch pastes had undergone various structural changes during freeze‐thaw treatments. With an increased extent of pasting, and with an increased starch concentration, the rheological responses indicative of the destabilisation process of the starch pastes were, in general, delayed. The number of freeze‐thaw cycles required for the appearance of a peak in G*, related to the first syneresis, was one, two, five and six for SP/Peak, SP/HB, SP/95°C and SP/25°C, respectively. For the starch pastes at 35, 50 and 65 g kg−1, it was four, six and seven cycles, respectively. Based on these rheological data, it was suggested that the amount of inter‐mingled amylose and amylopectin in the dispersion of hydroxypropyl starch paste is the main controlling factor, which plays a critical role in the rheological response as well as in the syneresis.
A comparison of silver ion HPLC plus GC with Fourier‐transform IR spectroscopy for the determination of trans double bonds in unsaturated fatty acids
Authors: Toschi Tullia Gallina , Capella P , Holt C , Christie W W
Published: October 2006

A rapid procedure has been developed for the isolation of methyl esters of trans‐monoenoic fatty acids by silver ion high‐performance liquid chromatography. The combined saturated plus trans‐monoene fraction was collected for analysis by gas chromatography and comparison with the composition of the unfractionated sample. The trans‐monoene contents of partially hydrogenated vegetable oils, determined in this way, are compared with data obtained by Fourier‐transform infrared spectroscopy. Alternative methods of base‐line correction are discussed. The infrared technique gave values that were a little higher than the chromatographic ones, presumably because the former also detected trans unsaturation in di‐ and polyunsaturated fatty acids.
Camu‐camu Myrciaria dubia (HBK) McVaugh: Chemical composition of fruit
Authors: Zapata Sergio M , Dufour Jean‐Pierre
Published: October 2006

Abstract: The chemical composition of the Peruvian camu‐camu fruit Myrciaria dubia(HBK) McVaugh was analysed at three stages of maturity (immature, midripe and ripe). As fruit matured, levels of ascorbic and dehydroascorbic acids, reducing sugars (fructose and glucose were the major sugars), amino acids (serine, valine and leucine) and soluble solids increased. Citric acid was the major acid (from 19.8 up to 29.8 g kg−1) and was responsible for the fruit's sour taste. Unlike citric acid, malic acid increased with maturation. Among the macronutrients, potassium was the most abundant mineral (711 mg kg−1) and could be considered, like vitamin C, nutritionally significant. During maturation, the fruit pulp colour turned from yellow‐green to pink, presumably due to the migration of anthocyanin pigments from the peel.
Nutritive quality of the alkaloid‐poor Washington lupin (Lupinus polyphyllus lindl var SF/TA) as a potential protein crop
Authors: Aniszewski Tadeusz
Published: October 2006

Abstract: An alkaloid‐poor line of Washington lupin (Lupinus polyphyllus Lindl var SF/TA) was developed in an experiment started in 1982. The nutritive quality (alkaloid content, protein and amino acids, fat and fatty acids. macro‐ and micronutrients, fibre, sugars) yields, and seed quality of this line were studied. The results show that the total alkaloid content was low and varied in different seeds from 226 μg g−1 to 366 μg g−1 of dry matter. The main alkaloid was lupanine, but 16 other alkaloids (including sparteine and gramine) were also present. The var SF/TA cannot yet be used for human nutrition without processing although it would be a valuable protein crop. The results confirm that seeds which look different also vary in chemical composition.
Evaluation of the bellier test in the detection of olive oil adulteration with vegetable oils
Authors: Amr Ayed S , Abu‐Al‐Rub Ala'A I
Published: October 2006

Virgin olive oil was mixed with eight vegetable oils (sunflower, soya bean, palm, linseed, cottonseed, corn, sesame, and olive residue) at various levels. The Bellier test was applied to find the minimum detectable adulteration level and the ‘sensitivity score’ for each oil. The test was inapplicable to sunflower and linseed oils regardless of the level in olive oil. It was successful in detecting olive residue, soya bean, palm, cottonseed, corn, and sesame oils at minimal levels of 730, 150, 130, 90, 60 and 10 g kg−1, respectively. The rancidity level of the adulterant oils did not affect the performance of the test in the case of sunflower, linseed and sesame oils. The sensitivity of the test decreased considerably with increasing peroxide value of the adulterant oil: soya bean, palm, cottonseed, corn and olive residue. However, the change in sensitivity level commenced at so high a peroxide value that it has no significance for practical purposes; at such levels of peroxidation the adulterated olive would be unmarketable and rejected by inspectors due to its poor sensory quality.
Yield and quality of juice from passion fruit (Passiflora edulis), maypops (P incarnata) and tetraploid passion fruit hybrids (P edulis × P incarnata)
Authors: Senter Samuel D , Payne Jerry A , Knight Robert J , Amis Alicia A
Published: October 2006

Yield and properties of juice from purple and yellow passion fruit (Passiflora edulis), maypops (P incarnata) and tetraploid hybrids of P edulis and P incarnata were compared. Weight, proportion filled, number of seeds and yield of juice per fruit were lower in tetraploid hybrids than in P edulis. Acidity and soluble solids were highest in tetraploid hybrids and lowest in maypops. Fructose, glucose, sucrose, citric and malic acids were present in all samples. Fructose and glucose were the major sugars in passion fruit; sucrose was highest in tetraploid hybrids and maypops. Citric, the predominant acid in all samples, was highest in the yellow passion fruit followed by tetraploid hybrids and purple passion fruit. Malic acid was highest in purple‐flowered maypop and lowest in white‐flowered maypop.
The effect of cooking and processing on the glucosinolate content: Studies on four varieties of portuguese cabbage and hybrid white cabbage
Authors: Rosa Eduardo A S , Heaney Robert K
Published: October 2006

The concentrations of individual and total glucosinolates were measured in four types of Portuguese cabbage and in one hybrid white cabbage before and after cooking. Typical Portuguese culinary procedures include boiling the cabbage for 10 min but for particular kale types the leaves are first shredded then boiled for 5 min (Caldo verde). Analysis of the fresh cabbage, cooked leaves and cooking water showed that the glucosinolate content of the cabbages is reduced by more than 50%. Almost all of this loss is accounted for as intact glucosinolates in the cooking water, normally used for soups in Portugal.
Hibiscus esculentus Seed Oil – A Reinvestigation
Authors: Farooqi Javed A. , Ahmad I.
Published: October 2006

Seed oil of H. esculentus contains both cyclopropene (malvalic 0.9% and sterculic 0.3%) and cis‐12,13‐epoxyoleic (10.1%0 acids besides the other usual fatty acids. Characterization of HBr‐reactive acids was done by the use of chromatographic, spectroscopic and chemical methods. Quantitation of cyclopropene and vernolic acids has been done collectively by the HBr titration, preparative TLC and GLC analysis. Seed oils of Vernonia anthelmintica and Sterculia foetida were used reference samples.
Exploratory study of dielectric properties of insoluble monolayers: Molecular models
Authors: Tadjer A. , Ivanova A. , Velkov Y. , Tzvetanov S. , Gotsev M. , Radoev B.
Published: October 2006

Studies of insoluble monolayers built of phospholipids, various long‐chained fatty acids, and their glycerin esters are the major source of our current knowledge about the relationship between monolayer composition and its physicochemical properties. Such are the surface pressure, dipole moment, dielectric permittivity, polarizability, refractivity, and other electrical and optical features governed by the surfactant structural specificity and solvent organization at the microscopic level. Therefore, model monolayers at the air/water interface of two surfactants that are distinctly different in composition and isotherm profile are investigated by means of a Monte Carlo/molecular mechanics computational procedure. The combination of experimental and theoretical results permits estimation of empirically unattainable quantities and a detailed insight in the interfacial molecular organization at different surface concentrations as well as an evaluation of the surfactant/water contributions to the overall monolayer characteristics. The employed theoretical approach provides a comprehensive description of phenomena at the molecular level where the traditional phenomenological investigations are ineffective. © 2006 Wiley Periodicals, Inc. Int J Quantum Chem, 2007