bluuebunny/crossref_metadata_2025_split huggingface dataset:
Composition of the seeds of some Amaranthus species
Authors: Singhal Rekha S. , Kulkarni Pushpa R. 
Published: October 2006

AbstractThe seeds of the five commonly consumed Amaranthus species have been analysed for their chemical composition and starch characteristics. A notably high fat, protein and ash content in the seeds of a sample of A. teunifolious as compared with other species has been demonstrated. All the samples analysed had a high oxalate and phytic acid content. The size of the starch granules from all the samples was in the range 08.2.3μm and the circular shape of granules from all the species was strikingly similar. Amaranthus polygamous and A. gracilis had low amylose starches (111.7 and 97.1 g kg−1, respectively), and A. spinosus and A. teunifolious had appreciable proportions of amylose (166.7 and 245.0 g kg−1, respectively).
Changes in β‐glucan and other carbohydrate components of barley during malting
Authors: Henry Robert J. 
Published: October 2006

AbstractChanges in total (1→3), (1→4)‐β‐glucan content were followed during the micro‐malting of nine varieties of barley with a wide range of malting qualities. These changes were related to estimates of endosperm modification based upon staining with Calcofluor. β‐Glucan content declined from an average of 3.54% in the barley to 0.75% in the malt. Pentosan and total starch (including starch‐derived oligosaccharides) levels showed comparatively little change during malting. β‐Glucan composition of the barley was a poor indicator of malting performance. However, the β‐glucan, starch and xylose contents of the malt all showed significant correlations with malt extract. Estimation of malt β‐glucan content gave the best indication of malt quality. Direct determination of β‐glucan may be of more value in assessing malt quality than indirect techniques based upon assessing modification of stained grains.
Comparative mutagenicity studies on fried minced beef, grilled sausage and grilled hamburgers
Authors: Abu‐Shakra Amal , Ioannides Costas , Walker Ronald 
Published: October 2006

AbstractThe mutagenicity of the basic fractions of fried beef patties, grilled hamburgers and grilled sausages was determined in the Ames test using activation systems (S9‐mix) derived from untreated and Aroclor‐pretreated rats and hamsters, and from rats pretreated with 3‐methylcholanthrene or phenobarbitone. In order to indicate whether the mutagenic activity was due to the presence of thermally generated amino imidazo aza‐arenes of the type previously identified in heated meat products (i.e. 2‐amino‐3‐methylimidazo[4,5‐f]quinoline (IQ), 2‐amino‐3,4‐dimethylimidazo‐[4,5‐f]quinoline (MeIQ) and 2‐amino‐3,8‐dimethylimidazo[4,5‐f]quin‐oxaline), these compounds were assayed under the same conditions. The mutagenicity of the basic fractions of the cooked foods and of the three aza‐arenes varied with the activation system used. The activation patterns of the basic fractions from fried beef and grilled sausages resembled that of IQ, whereas that of grilled hamburgers was more similar to that of MeIQ. Interestingly the total mutagenic activity of fried beef patties was greater than that of grilled hamburgers.
Chemical, nutritive, deoxynivalenol and zearalenone content of corn relative to the site of inoculation with different isolates of Fusarium graminearum
Authors: Hamilton Robert M. G. , Trenholm H. Locksley , Thompson Brian K. 
Published: October 2006

AbstractKernels from two samples of 18 ears of corn were hand‐shelled into three fractions (Fl, F2 and F3) relative to the site (F3) where the ears had previously been inoculated with one of four isolates of Fusarium graminearum (Schwabe). F3 and Fl were from the nearest and remotest parts of the ear, respectively, to the inoculation site. Ears of uninoculated control corn were processed in the same manner. The resulting 30 samples were analysed, after grinding (20 mesh), for deoxynivalenol (DON), zearalenone (ZEA), ergosterol (EGS), dry matter (DM), 200 kernel weight, Kjeldahl nitrogen (N), ether extract, ash, sugar, starch, acid and neutral detergent fibre (ADF, NDF, respectively), cellulose, hemicellulose and lignin. The true metabolisable energy (TME), TME corrected to zero N balance (TMEn), true available amino acid (TAAA) and true DM digestibility (TDMD) contents of these samples and corn to which 4, 16 or 64 mg purified DON kg−1 were added, were determined using adult White Leghorn chickens.The DON, ZEA, EGS, N and ash contents were higher (P<0.001), and ether extract, TME and TMEn values were lower (p<0.01) in F3 than in Fl. Higer avilabilites accured for aspartic and glutamic acids, isoleucine, leucine and histidine in F2 and F3 than F1 (P<0.05). Carbohydrate and fibre values varied little (p>0.05) among fractions either within or among incoulation treatments. Sources of Fusarium inoculate influenced (P<0.05) the DON, ZEA, N, fat and TDMD of the corn. The TMEn and total TAAA of corn decreased (P<0.001) when purified DON was added. Moderate relationships (r=0.57−0.73) occurred between DON and ZEA, EGS and N. In general, these results are similar to those for wheat, and indicate that chemical and nutritive content of feedingstuffs may be increased when they are infected by toxigenic fungi.
Solvent extraction of alfalfa chloroplastic curds
Authors: Hernández Amelia , Gonzalez Gaspar , Martinez Carmen 
Published: October 2006

AbstractThe effects of pH during the preparation of chloroplastic curds upon the extraction of their lipids and their discoloration were studied. The chloroplastic curds were produced by means of a heat treatment, after adjusting the pH of the juice. Four pH values (6·0, 8·0, 8·5, 9·0) and three solvents (acetone, chloroform /methanol 2:1, propan‐2‐ol) were evaluated. The extractions were performed in a Soxhlet apparatus and carried out on freshly prepared curds. In the extracted and non‐extracted products, Kjeldahl nitrogen and the colour parameters a, b and L (Hunter Colour Difference method) were determined. The largest amount of lipids was extracted from the curds obtained at pH 6·0; this was associated with an increase in the nitrogen content of the concentrate arising from lipid removal. The curds obtained under alkaline conditions yielded increasing amounts of lipid with increasing pH. In all cases a slight decrease in the nitrogen content was noticed in the extracted curd compared with the non‐extracted curd. The colour of the extracted products depended both on the pH employed during curd preparation and on the solvent used for the extraction.
A time‐course study of glucosinolates in the ontogeny of forage rape (Brassica napus L)
Authors: Smith William H Macfarlane , Griffiths D Wynne 
Published: October 2006

AbstractOne cultivar and two breeding lines of forage rape, grown in a glasshouse, were sampled at weekly intervals from 9 to 22 weeks after sowing. Separate determinations of glucosinolate content were made on leaves and stems by HPLC. There were differences in the proportion and concentration of individual glucosinolates between the rapes and between leaves and stems, showing that levels of individual glucosinolates cannot be predicted from total glucosinolate content. Of particular interest was the variation with harvest date in the levels of individual glucosinolates. This has considerable implications for the comparison of levels of individual glucosinolates between cultivars and crops, and suggests that detailed agronomic field studies are required to determine whether the intake by animals of potentially toxic glucosinolates, in particular progoitrin, can be minimised by exploiting these seasonal differences in glucosinolate concentrations. Progress has been made in lowering the level of this glucosinolate, and the possibility of breeding forage rape with very low or zero levels of progoitrin is indicated.
Phenolic compounds in coffee pulp: Quantitative determination by HPLC
Authors: Ramirez‐Martinez Jose R 
Published: October 2006

AbstractThe content of phenolic compounds tentatively identified by HPLC in fresh coffee pulp gives an average composition in the 12 cultivars studied as follows: chlorogenic acid (5‐caffeoylquinic acid), 42·2%; epicatechin, 21·6%; isochlorogenic acid I, 5·7%; isochlorogenic acid II, 19·3%; isochlorogenic acid III, 4·4%; catechin, 2·2%; rutin, 2·1%; protocatechuic acid, 1·6%; and ferulic acid, 1·0%. When the percentages of chlorogenic and isochlorogenic acids are added to the corresponding one of epicatechin for each cultivar, it is found that they make up between 92·0% and 98·4% of the total of identified phenolic compounds. Qualitative or quantitative differences were not detected between cultivars of coffee plants resistant and susceptible to coffee leaf rust.
Production of toxic glucosinolate derivatives from rapeseed meal by intestinal microflora of rat and chicken
Authors: Nugon‐Baudon Lionelle , Szylit Odette , Raibaud Pierre 
Published: October 2006

AbstractThis work was based on a comparison between rats and chickens with different bacteriological status and fed rapeseed meal diets (DARMOR 00,39·0 % and 32·8%, respectively).Results obtained with conventional vs axenic animals show that the rat intestinal microflora is responsible for the dramatic growth depression and for the slight hypertrophy of glucosinolate target organs (thyroid, liver, kidneys). Only a strong goitrogenic effect is seen with young conventional birds.Chimera animal models (axenic animals inoculated with the whole faecal flora of another animal species) prove that the nature of the recipient host (rat) does not influence the expression of chicken intestinal microjlora in our experimental conditions. The rat whole faecal flora does not interfere with chicken growth rate, and thyroid hypertrophy is very moderate compared with conventional birds.Finally, of the two molecules responsible for the goitrogenicity, one is destroyed by the feed irradiation required for axenic experiments.
Effect of cooking on nutrient content of tropical root crops from the south pacific
Authors: Bradbury J Howard , Bradshaw Kaye , Jealous Wayne , Holloway Warren D , Phimpisane Tony 
Published: October 2006

AbstractThe changes in nutrient content of sweet potato (Ipomoea batatas), taro (Colocasia esculenta), yam (Dioscorea alata) and cassava (Manihot esculenta) as a result of boiling, steaming and baking were determined. These changes were similar for all root crops (except in the case of sweet potato) and may be explained largely in terms of breakdown of nutrients with heat and in solubilisation of water‐soluble constituents. Major changes observed were (1) an approximate doubling of the apparent dietary fibre content due to formation on cooking of starch which was resistant to degradation by the enzymes used in the starch assay procedure; (2) a decrease in the content of potassium by up to one‐fifth and smaller decreases of other water‐soluble salts; (3) a very large increase in the maltose content of sweet potato on cooking, which did not occur with the other root crops.In terms of human nutrition dry baking, generally speaking, appears to be the best method of cooking, followed by steaming, then boiling with retention of water and, finally, boiling with discarding of the water. However, in the particular cases of cassava and the edible aroids, which include taro, antinutritional factors may need to be removed by special cooking methods.
In vitro digestibility of protein and amino acids in protein mixtures
Authors: Brulé Danielle , Savoie Laurent 
Published: October 2006

AbstractSix protein sources, casein, field peas, peanut meal, wheat flour, rapeseed and soya bean concentrate and their blends (ratio 1:1) were subjected to in vitro enzymic digestion. Wheat flour had the lowest in vitro digestibility (30% in 6 h) while the other sources had similar digestibilities (40%). Basic and aromatic amino acids were the most readily liberated from these protein sources. Some protein combinations, such as a rapeseed/field pea blend, gave in vitro digestibilities higher than calculated from individual proteins. The type of response observed could not be predicted from either nitrogen digestibility or amino acid composition of the individual sources. The digestibility of some amino acids was modified and this could be due to varying affinity of digestive enzymes for the protein.
Value of mesquite leaves as forage
Authors: Lyon Cameron K , Gumbmann Michael R , Becker Robert 
Published: October 2006

AbstractThe nutritive value of six species or cultivars of mesquite (Prosopis) was investigated: viz P alba, P articulata, P chilensis, P nigra, P velutina and cv ‘Ruby’. Chemical analyses indicated that all of these are suitable sources of forage. However, in vitro digestibilities are negatively correlated with the content of phenolic compounds. Species with high concentrations of phenolics (P alba and P chilensis) are significantly less digestible than other species with lower phenolic content. Toxicity of the phenolic components of P chilensis leaves was observed in feeding studies with weanling mice.
Influence of pretreatment on cooking quality parameters of dry food legumes
Authors: Singh K B , Erskine W , Robertson L D , And H Nakkoul , Williams P C 
Published: October 2006

AbstractThe effects of some pretreatment procedures on end‐use quality of food legumes commonly consumed in the Middle East were examined. Soaking reduced both the cooking time and its variation for all pulses tested. Soaking with NaHCO3 further decreased cooking time for chickpea and lentil but increased it for faba bean. In faba bean and lentil, but not in chickpea, the cooking times of dry and soaked seed were highly correlated. Dehulling also reduced cooking time in lentil. For preparation of the dish Hommos Bitehineh, whole chickpea of the desi type was inferior to the kabuli type but dehulling desi seed improved the quality of the product. Acceptability of Hommos Bi‐tehineh was uninfluenced by seed size but reduced by soaking in NaHCO3.
Degradation of cell wall material of apple and wheat bran by human faecal bacteria in vitro
Authors: Stevens Barry J H , Selvendran Robert R , Bayliss Catherine E , Turner R 
Published: October 2006

AbstractThe effect of the structures of plant cell walls and their component polymers on the degradability of dietary fibre by bacteria of the human colon was investigated by inoculating culture media containing cell wall materials of apple and wheat bran with slurries of human faeces which were then incubated for periods of up to 72 h. In the apple substrates the amounts of pectic polysaccharides were extensively depleted after 12 h, and after 24 h over 90% of the initial carbohydrate had been degraded. Material which remained after incubation was probably comprised of highly branched fragments of rhamnogalacturonans, cross‐linked by phenolics and proteins, highly branched fragments of cross‐linked xyloglucans, and degraded cellulose. In wheat bran the aleurone layer was preferentially degraded, but the glucuronoarabinoxylans, which were cross‐linked by phenolic groups, and the lignified outer layers of the bran were very resistant to attack. Bacteria adhered mainly to the broken or damaged surfaces of the plant cell walls, and in the more resistant tissues only penetrated the intercellular regions.
Inhibition of malolactic fermentation of wines by products of yeast metabolism
Authors: Lonvaud‐Funel Aline , Joyeux Annick , Desens Catherine 
Published: October 2006

AbstractIn addition to ethanol, the fermentation of grape must by yeasts produces fatty acids as secondary metabolites which inhibit growth of lactic acid bacteria. The degree of inhibition depends upon the fatty acid concentration and chain length and on the composition of the medium.
Preparation and properties of a white protein fraction in high yield from sugar beet (Beta vulgaris L) leaves
Authors: Merodio Carmen , Sabater Bartolomé 
Published: October 2006

AbstractChlorophyll‐free protein has been recovered at a yield in excess of 50 % from sugar beet (Beta vulgaris L) leaf juice after two successive pH treatments. This corresponds to about 60 kg of white protein per hectare. The main component of the final preparation is ribulose‐1,5‐bisphosphate carboxylase (EC 4.1.1.39). Compared with the unfractionated protein from leaf extracts, the white protein preparation has higher contents of tyrosine, threonine, glutamic acid and proline and lower ones of isoleucine, lysine (although still high: 76mg g−1) and glycine. The content of methionine is high (24mg g−1) probably as a result of the addition of sulphite during protein extraction. The white protein preparation has a low level of ether extractives (17mg g−1) and a moderate ash (52mg g−1) content. The white protein is rapidly degraded by pepsin, trypsin and pancreatic juice.
Oligosaccharide contents in the seeds of cultivated lupins
Authors: Trugo Luiz C , Almeida Debora C F , Gross Rainer 
Published: October 2006

AbstractThe contents of socrose and α‐galactosides of the seeds of 84 cultivated lupin samples were determined by high performance liquid chromatography (PHLC) and the data were correlated both with genotype and environment.
Tissue degradation, amino acid liberation and bacterial decomposition of bulk stored capelin
Authors: Aksnes Anders , Brekken Bjørn 
Published: October 2006

AbstractBulk stored capelin with high contents of feed in the gut is easily solubilised because of high proteolytic activity. The amino acids most quickly liberated are arginine, serine, histidine, leucine, lysine and tyrosine; glycine, aspartic acid and glutamic acid are liberated at a slower rate. Bacterial activity results in a rapid and considerable decrease in total amounts of tyrosine, lysine, serine, arginine and histidine. The main products formed by bacterial decomposition of lysine, histidine and arginine are cadaverine, histamine and putrescine, respectively. Storage of capelin in the presence of antibiotics increased the amounts of free amino acids and total amino acids. After 10 days' storage at 6°C, about 30% of the total amino acid content in fish treated with antibiotics were fee amino acids.
An evaluation of a method to differentiate the species of origin of meats on the basis of the contents of anserine, balenine and carnosine in skeletal muscle
Authors: Plowman Jeffrey E , Close Elizabeth A 
Published: October 2006

AbstractThe high performance liquid chromatographic method proposed by Carnegie for determining the species of origin of meats in cooked products has been evaluated. The dipeptides anserine, balenine (ophidine) and carnosine have been extracted from the skeletal muscle of animals in New Zealand and compared with results obtained in Australia. The presence of significant quantities of balenine in red deer meat is reported for the first time. Limitations of the method are discussed.
HPLC determination of vitamin A and vitamin D2 in South Pacific root crops
Authors: Singh U , Bradbury J H 
Published: October 2006

AbstractAn HPLC method was developed for the analysis of α‐carotene, β‐carotene, retinol and vitamin D2. Sweet potato Ipomoea batatas, taro Colocasia esculenta, taro Xanthosoma sagittifolium, giant taro Alocasia macrorrhiza, giant swamp taro Cyrtosperma chamissonis, yam Dioscorea alata and yam D esculenta contained no appreciable amounts of α‐carotene, retinol or vitamin D2 and the amounts of β‐carotene were equivalent to 0‐300 μg kg‐1 retinol in the fresh samples. This small amount, compared with the WHO/FAO adult RDA of 750 μg day‐1, and the virtual absence of vitamin A related eye diseases in the South Pacific region, demonstrates the adequacy of greens and fiuits, and fish coastal areas, in meeting the vitamin A requirement.
The effect of weather damage on wheat enzymes
Authors: Marsh Susan J , Annuk David , Ozsarac Nesrin , Fox David J 
Published: October 2006

AbstractSound (ungerminated) and germinated wheat kernals (cv Banks) were milled into wholemeal flours, and the activities of a range of enzymes important in baking were determined. Germination of the wheat gave increases in α‐amylase (EC 3.2.1.1), protease (azocaseinase), endo‐arabinoxylanase (EC 3.2.1.55), endo‐carboxymethylcellulase (EC 3.2.1.4) and β‐D‐glucopyranosidase (EC 3.2.1.21) activities, and a slight increase in activity was detected for β‐D‐xylopyranosidase (EC 3.2.1.37). β‐Amylase (EC 3.2.1.2) glutathione reductase (EC 1.6.2.4) and most of the glycosidase activities tested did not significantly increase on germination.
Effect of some phenolic carboxylic acids on cherimoya (Annona cherimolia) polyphenoloxidase activity
Authors: Martínez‐Cayuela Marina , Plata María C , Faus María J , Gil Angel 
Published: October 2006

AbstractAliphatic carboxylic acids did not affect cherimoya (Annona cherimolia Mill) epicarp polyphenoloxidase activity. Benzoic, isovanillic, cinnamic, p‐coumaric, salicylic and 3‐hydroxybenzoic acids inhibited the oxidation of catechol and the hydroxylation of tyramine catalysed by cherimoya epicarp polyphenoloxidase; caffeic and ferulic acids activated the oxidation of catechol; protocatechuic and syringic acids activated the hydroxylation of tyramine. The minimal structural requirement of a phenolic compound to be an inhibitor of cherimoya polyphenoloxidase was the association of a carboxylic group and a benzene nucleus. The inhibitory strength was greater when a conjugated double bond was located between the carboxylic group and the benzene nucleus. Replacement of more than one hydrogen in the aromatic nucleus by either hydroxyl or methoxyl groups decreased the effectiveness as inhibitors, and, in some cases, led to an activation of the two characteristic reactions of cherimoya epicarp polyphenoloxidase.
Theoretical principles for the indirect determination of the total glucosinolate content in rapeseed and meal quantifying the sulphur concentration via X‐ray fluorescence (X‐RF method)
Authors: Schnug Ewald , Haneklaus Silvia 
Published: October 2006

AbstractThe introduction of double low oilseed rape cultivars into common crop production will require the development of methods for a precise, rapid and simple determination of the total glucosinolate content in rapeseed. Recent methods are often inappropriate for plant breeding work, and also for the trade and oil mills in separating parcels of seed according to their glucosinolate contents. In contrast to the methods commonly used (chromatography, enzymic and colorimetric tests) an indirect method is described here which is based on the very close correlation between the total sulphur and glucosinolate content in rapeseed. The sulphur content of the samples can be determined precisely and non‐destructively by means of X‐ray fluorescence spectroscopy (X‐RF). This new method, which is suitable for rapeseed and meal, requires simple preparation of the seed samples by grinding and compressing. The whole analytical procedure (sample preparation and measurement) takes 2‐4 min. If necessary, moist seed samples can be quickly dried by microwave heating, because the method does not require intact glucosinolates. The steps of the X‐RF method are fairly insensitive to errors. The method shows an excellent repeatability (r = 1.9 μmol g−1) and reproducibility (R = 3.8 μmol g−1). The results obtained with this X‐RF method correlate closely with the conventional reference methods (r2 = 96‐99%).