bluuebunny/crossref_metadata_2025_split huggingface dataset:
Changes in the content and composition of vitamin E in damp barley stored in airtight bins
Authors: Hakkarainen R. V. Juhani , Työppönen Jouko T. , Bengtsson S. Gösta 
Published: October 2006

AbstractThe effect of airtight storage on the content and composition of vitamin E was studied in damp barley at 20 and 28% moisture. Airtight storage with an external supply of carbon dioxide was compared with conventional airtight storage with or without an expansion sack. In two additional models, the grain was also treated with 1% ammonia (NH3). The tocopherols and tocotrienols in the grain were analysed using high pressure liquid chromatography with fluorescence detection. The changes in vitamin E during airtight storage were determined by the moisture content of the barley. In barley at 20% moisture, the vitamin E content increased until mid‐April and after 10 months the final levels were similar to those at harvest (55–65 mg kg−1) except in the bin treated wih ammonia. In barley at 28% moisture, vitamin E breakdown processes prevailed from the beginning of airtight storage and led to an unsatisfactory level of this vitamin in the grain. In barley, α‐tocotrienol was clearly the dominating isomer. The relative distribution of the isomers in barley at 20% moisture was stable during the airtight storage. For 28% moisture barley in most of the experimental models, the fraction of tocopherol isomers increased at the cost of the tocotrienols. It was concluded that the higher moisture content and a lower pH apparently favoured saturation of the side chains of the trienols. Treatment of barley with 1% ammonia gas resulted in a general decrease in the total vitamin E content and a simultaneous increase in the relative fraction of α‐tocotrienol. Therefore, α‐tocotrienol appeared to be more resistant to ammonia treatment than are the other isomers. For barley at 20% moisture content, the type of silo arrangement had hardly any effect on the vitamin E concentration or on the proportions of the isomers. For the barley at 28% moisture content, an external supply of CO2 appeared to have a preservative effect on vitamin E content.
Observations on nitrile production during autolysis of kale and swedes, and their stability during incubation with rumen fluid
Authors: Forss David A. , Barry Thomas N. 
Published: October 2006

AbstractA method was modified for quantitatively measuring total nitriles produced from glucosinolate degradation during autolysis of kale and swede plant tissue. Nitrile production from New Zealand Medium Stem kale was less at pH 7.5 (0.28 mol mol−1 glucosinolate) than at pH 5.7 (0.57 mol mol−1 glucosinolate). Lower levels were produced from Maris Kestrel kale, due both to a lower glucosinolate content and to reduced conversion of glucosinolate to nitriles. The amount of nitrile obtained on conversion of glucosinolate tended to be reduced by growing New Zealand Medium Stem kale in soil of low SO4‐S concentration, due to a reduction in plant glucosinolate content. Nitrile production from swede tissue was 0.3–0.5 mol mol−1 glucosinolate. Nitriles produced from swedes were rapidly degraded upon incubation with rumen fluid (4 h), whereas nitriles produced from kale remained stable for incubation periods up to 23 h. The high rate of conversion of glucosinolate to nitriles coupled with their stability in rumen fluid suggests that, in addition to goitrogenic properties, nitrile formation also deserves attention in the nutrition of ruminant animals fed kale diets. Of the four brassica diets tested, New Zealand Medium Stem kale is considered the most likely to cause nutritional problems (depressions in intake and reproduction) from nitrile production, and a method of testing this is suggested.
Some biochemical changes associated with post‐harvest storage of white yam (Dioscorea rotundata) tubers
Authors: Ikediobi C. O. , Oti E. 
Published: October 2006

AbstractHealthy Dioscorea rotundata tubers were kept for 8 months under local storage conditions and periodically analysed for the activity of some enzymes of carbohydrate metabolism as well as for the concentrations of key tuber metabolites. Except for polyphenol oxidase, all the other enzymes monitored showed low and maximum activities before and at onset of sprouting, respectively. The activities of these enzymes after sprouting remained higher than those in the pre‐sprouting period. Hexokinase, alcohol dehydrogenase and phosphorylase showed an approximately 2‐fold increase in activity at sprouting while glucose‐6‐phosphate dehydrogenase showed a more than 3‐fold increase in activity. Polyphenol oxidase (PPO) activity and starch content decreased steadily with storage with PPO activity decreasing to one‐half by the end of storage. L‐ascorbate, total polyphenols, carotenoids and lipids increased with storage and peaked at sprouting.
A micro‐method for the estimation of oil content and fatty acid composition in seeds with special reference to cyclopropenoic acids
Authors: Gaydou Emile M. , Rasoarahona Jean , Bianchini Jean‐Pierre 
Published: October 2006

AbstractA micro‐method is described for the routine estimation of oil content and fatty acid composition in seeds containing cyclopropenoic fatty acids (CPEFA) by determination of the total and component long‐chain fatty acids. The oil was transmethylated without prior extraction using 1.17% sodium methoxide in methanol at 80°C for 45 min. The resultant fatty acid methyl esters were separated and measured by gas‐liquid chromatography using a glass capillary column coated with Carbowax 20 M at 170°C. The method was shown to be applicable to a wide range of seeds including cottonseed (Gossypium hirsutum), kapok (Ceiba pentandra), paka (Urena lobata), baobab (Adansonia grandidieri and A. suarezensis). Individual seeds can be used with this method which needs only 50 to 150 mg for analysis. Results obtained with this micro‐method were reproducible and good recoveries of oil and individual fatty acids were observed. The micro‐method was compared for the determination of CPEFA (malvalic plus sterculic acids) to the nuclear magnetic resonance quantitation and gas‐liquid chromography after derivatisation of CPEFA in more stable compounds.
Nutrient composition of taro (Colocasia esculenta) cultivars from the Papua New Guinea highlands
Authors: Wills Ron B. H. , Lim Jessie S. K. , Greenfield Heather , Bayliss‐Smith Tim 
Published: October 2006

AbstractTaro samples were analysed for water, protein, fat, fructose, glucose, sucrose, maltose, starch, organic acids, dietary fibre, ash, sodium, potassium, iron, calcium, magnesium and zinc and the energy content was calculated. The composition of ‘Yaguat’ taro was determined at various intervals during growth. The most marked changes were in immature corms with a decrease in water content and an increase in starch and energy content. There were minimal changes in composition of taro from slightly immature to over‐mature stages. The composition of 36 samples of mature taro from 22 cultivars grown in four districts was determined. There was a large range in proximate composition between cultivars for most nutrients; for example, water ranged from 55.8 to 74.4 g 100 g−1, starch 20.0 to 35.1 g 100 g−1 protein 0.5 to 2.1 g 100 g−1, dietary fibre 1.4 to 5.4 g 100 g−1 and energy 403 to 672 kJ 100 g−1. However the same cultivar grown in two districts tended to have a similar composition. Mineral levels were variable between samples but the greatest variation was with zinc which varied widely between districts.
Pyrolysis‐mass spectrometry of the phenolic constituents of plant cell walls
Authors: Hartley Roy D. , Haverkamp Johan 
Published: October 2006

AbstractCell walls of plant parts of maize, barley, Italian ryegrass, wheat bran, lucerne and red clover were subjected to low voltage pyrolysis‐mass spectrometry. The ion intensity at m/z 120, which is characteristic of p‐coumaric acid, was significantly correlated (r=0.99) with the p‐coumaric acid content of the walls; the ion intensity at m/z 150, characteristic of ferulic acid, was present in the spectra of the graminaceous walls. Factor analysis of the pyrolysis‐mass spectra indicated that some, at least, of the p‐coumaric and ferulic acid constituents of the walls are bound to pentosans, and suggested that not all the aromatic constituents of the walls are bound to polysaccharides.
Ethylamine content of fresh tea shoots and made tea determined by high performance liquid chromatography
Authors: Tsushida Tojiro , Takeo Tadakazu 
Published: October 2006

AbstractThe ethylamine contents of tea shoots and made teas were derived with o‐phthalaldehyde and 2‐mercaptoethanol, and quantified by high performance liquid chromatography. The coefficient of variation of this method was 1.97% from eight analyses.The levels of ethylamine in tea shoots declined markedly during growth and senescence after plucking; they also declined in the extracts of fresh tea during the incubation at 37°C, but this decrease was completely inhibited by amine oxidase inhibitors.The content of ethylamine in high grade green teas was higher than in low grade teas, but was almost identical in high and low grade black tea. The mean contents of ethylamine in 22 green teas and 17 black teas were 6.76±3.07 μmol g−1 and 6.40±1.82 μmol g−1, respectively.
Effect of the withering process on volatile compound formation during black tea manufacture
Authors: Takeo Tadakazu 
Published: October 2006

AbstractThe amount and composition of volatile compounds in the volatile oils were compared between non‐withered tea and withered tea.Important differences in the aroma constituents were found in the amounts of E‐2‐hexenal, Z‐3‐hexanol ester, linalool and its oxides, and methylsalcylate. In withered teas, the amounts of Z‐3‐hexenol ester, linalool and its oxides, and methylsalcylate were much greater than in non‐withered tea, but the E‐2‐hexenal content was higher in non‐withered tea.From the results it was thought that the withering process has an important role in the formation of volatile compounds in tea shoots during black tea fermentation.
Application of near infrared reflectance spectroscopy to the compositional analysis of biscuits and biscuit doughs
Authors: Osborne Brian G. , Fearn Thomas , Miller Andrew R. , Douglas Stuart 
Published: October 2006

AbstractThe possible use of near infrared (n.i.r.) diffuse reflectance spectroscopy in the monitoring of automatic metering equipment used for fat, sucrose, dry flour and water in short dough biscuit production has been investigated. The experimental design involved randomisation of a standard pilot scale Lincoln biscuit recipe to produce calibration and prediction samples and comparison of n.i.r. results with the levels of ingredients determined from the recipe. The use of several strategies based on regression analysis for selection of the ‘best’ wavelengths for reflectance measurements for each analyte was investigated. A novel strategy based on computing the regressions on analyte concentration of all possible pairs of reflectance readings across the spectrum at given intervals is presented.The results of the experiments demonstrate that the precision of the n.i.r. method is excellent for all four constituents, but only the calibrations for fat are sufficiently accurate to be capable of detection of metering errors of ±5% relative to the total amount of fat in the recipe.
Effects of time of season, fruit depth and covering at night when ground drying, on acceptable moisture content of sultana raisins
Authors: Clingeleffer Peter R. 
Published: October 2006

AbstractA number of factors involved in the ground drying of sultana raisins to give an acceptable moisture content (‘finishing off’) were studied. Drying responses were related to the potential for water movement from the fruit to the surrounding air as determined by vapour pressure differentials. The direct input of solar radiation energy during the day raises berry temperatures and increases the vapour pressure differential, thus drying occurs. The results show that drying is unduly retarded and non‐uniform when fruit is spread in layers exceeding 25 mm that is, a depth of 3–4 berries. Covering the fruit at night to protect from dew is unnecessary, as the moisture uptake by berries at night is very slow because at the lower temperatures the potential for water movement into the berries is small, and the dew on the surface evaporates once solar radiation increases in the morning. As the season progressed from March to May, conditions for drying became less favourable as both the intensity of the solar radiation and daylength decreased, thus reducing both berry temperatures and the length of drying time per day. These changes were reflected in the measured drying rates.
The effect of pod and seed positions on the physical and cooking properties of faba beans (Vicia faba)
Authors: Ziena Hamid M. , El Shehata Ahmed M. ‐Tabey , Youssef Mohammed M. 
Published: October 2006

AbstractThe effect of pod location on plant (lower, middle and upper regions) and seed position inside the pods (nodular, middle and terminal) on certain characteristics of dry and stewed faba beans were studied. The weight, volume, relative density, seed coat (%), hydration and swelling coefficients were determined for dry seeds. Hydration and swelling coefficients, fractured beans (%), penetrometer readings and scores of colour, granulation and softness (by taste panel) were evaluated for stewed beans. The weight, volume, relative density, pH, and total and soluble solids content of the stewed liquor were also measured. Analysis of variance showed that the weight and volume of 1000 dry seeds were significantly (P<0.001) affected by pod location and seed position. Higher values were obtained for lower pods and terminal and middle seeds. Seeds from upper pods had the highest percentage of seed coat. Pod location showed a significant effect on the weight, volume, pH, soluble and insoluble solids of stewed liquor. No significant effect was found for pod location or seed positions on the characteristics of stewed beans, except the hydration coefficient which was significantly affected by pod location.
Lead and arsenic levels in wines produced from vineyards where lead arsenate sprays are used for caterpillar control
Authors: Handson Peter D. 
Published: October 2006

AbstractTwenty‐seven dry table wines from 14 wineries throughout Victoria were analysed for lead and arsenic. Wines originating from vineyards using lead arsenate insecticide for caterpillar control had mean levels of 0.31 mg litre−‐1 lead and 0.08 mg litre−‐1 arsenic. The mean levels in similar wines from wineries not using lead arsenate sprays were 0.03 mg litre−‐1 and less than 0.01 mg litre−‐1 respectively.
Preservation of tomato juice under acid conditions
Authors: Sidhu Jiwan S. , Bhumbla Virendra K. , Joshi Bhuwan C. 
Published: October 2006

AbstractA technique for preserving tomato juice and crushed tomatoes under acid conditions has been developed. This eliminates the need for the usual processing time of 55 min in boiling water for 650 ml glass bottles, which would result in considerable savings in energy requirements by the tomato processing industry. The ketchup prepared from the acidified tomato juice and crushed tomatoes (after neutralisation) was rated by the panelists to be as good as a commercial tomato ketchup sample.
The production of ochratoxin A and citrinin in barley
Authors: Damoglou Anthony P. , Downey Gerard A. , Shannon Wesley 
Published: October 2006

AbstractThe production of ochratoxin A by Aspergillus ochraceus and of ochratoxin A and citrinin by Penicillium viridicatum growing on previously sterilised barley for 200 days at 5, 10 and 20°C and a water activity of 0.85 is reported. A. ochraceus did not grow at 5°C, multiplied slowly at 10°C but did not produce toxin. At 20°C the organism multiplied more quickly and produced ochratoxin after 19 days, which slowly disappeared over the next 150 days. P. viridicatum grew slowly at 5°C but did not produce any toxin. It multiplied at 10°C and produced ochratoxin A which was only detectable during the period from 100 to 150 days. At 20°C both ochratoxin A and citrinin were produced. Ochratoxin A was detected after 10 days and was still present after 240 days, whereas citrinin was produced in large quantities between 118 and 129 days and then rapidly disappeared.
The nature of the oxygenated fatty acids present in Malva parviflora seed oil
Authors: Ahmad Moghis U. , Sinha Sarita , Husain Syed K. , Osman Sheikh M. 
Published: October 2006

AbstractThe seed oil of Malva parviflora L. (Malvaceae) is known to contain glycerides of cyclopropene (malvalic and sterculic), cyclopropane (dihydromalvalic and dihydrosterculic), epoxy, and conjugated dienol acids. By preparative thin layer chromatography, the epoxy and conjugated dienol acids were isolated as their methyl esters. These were characterised as cis‐12, 13‐epoxy‐cis‐9‐octadecenoic (vernolic) acid, and 13‐hydroxy‐cis‐9, trans‐11‐octadecadienoic (coriolic) acid.
The levels of S‐alk(en)yl‐L‐cysteine sulphoxides during the growth of the onion (Allium cepa l.)
Authors: Lancaster Jane E. , McCallion Barbara J. , Shaw Martin L. 
Published: October 2006

AbstractFlavour precursors, the S‐alk(en)yl‐L‐cysteine sulphoxides, change considerably in both concentration and total amount during the growth of onions. For the brown onion cv. Pukekohe Long Keeper (PLK) and for the white onion cv. Dehyso, (±)‐S‐1‐propyl‐L‐cysteine sulphoxide (±PCSO) is the predominant flavour precursor, with (±)‐trans‐S‐1‐propenyl‐L‐cysteine sulphoxide (±PECSO) and (±)‐S‐1‐methyl‐L‐cysteine sulphoxide (±MCSO) in a minor role. For PLK the greatest concentration of all three precursors is just prior to bulbing (3.6±1.1 mg g−1 fresh weight); for Dehyso the greatest concentration is at bulbing (4.6±0.6 mg g−1 fresh weight); Both varieties show a mid‐season reduction in flavour precursor concentration (of about 45%), followed by a small but significant increase in ±PCSO concentration during the end of season leaf die‐down. The total amount of the three flavour precursors per bulb in both varieties shows a maximum in late January (360±107 mg for PLK, 602±144 mg for Dehyso). In the subsequent months there is a dramatic reduction in the total amount of ±PECSO and ±MCSO, and a slight reduction in ±PCSO. Both varieties show an increase in the amount of ±PCSO at leaf die‐down. The relative proportions of these flavour precursors change with bulb age and cultivar. These results suggest that white onions used for drying and processing could be harvested from bulbing onwards. Furthermore, when onion cultivars and onion plant selections are assessed for flavour, care needs to be given to the stage of maturity of the onion.
Amino and organic acids of the prickly pear cactus (Opuntia ficus indica L.)
Authors: Teles F. F. Feitosa , Stull J. Warren , Brown William H. , Whiting Frank M. 
Published: October 2006

AbstractThe amino acids of prickly pear (Opuntia ficus indica L.) proteins, free amino acids and nonvolatile organic acids were determined on fresh and lyophilised young pads. The calculated biological value of prickly pear protein was 72.6, relative to egg protein. Trace amounts of malonic, malic and citric acids in material collected at 1800 hours; traces 0.95 and 0.31 mg g−1, respectively. In similar material analysed at 0600 hours, the concentrations of those acids were 0.36, 9.85, and 1.78 mg g−1, respectively. Since there was a significant accumulation of the acids during the evening, crassulacean‐type metabolism is suggested.
Degradation rate and chemical composition of different types of alkali‐treated straws during rumen digestion
Authors: Lindberg J. Eric , Ternrud Ingrid E. , Theander Olof 
Published: October 2006

AbstractThe degradation in the rumen and change in chemical composition of untreated and four samples of alkali‐treated barley straw were studied in farm‐scale treatments with ammonia, ‘dry’ sodium hydroxide and two different aqueous sodium hydroxide systems. The alkali treatments increased the fraction soluble in organic solvents and decreased the lignin content (determined as Klason lignin). The amounts of cellulose and arabinoxylans were not significantly changed. The degree of rumen degradability increased with the order of alkaline treatment given above. The degradation rates of dry matter and the NDF fraction were parallel to each other but varied considerably with the treatments. The two most efficient aqueous alkaline treatments showed a degradation rate four times that of untreated straw. For these two samples the arabinoxylans were solubilised faster than cellulose during the first part of the incubation. In the other samples the degradation of arabinoxylans and cellulose ran almost parallel. During the rumen incubation the lignin content of the straw residues increased for all samples. There was an inverse relationship between the content of p‐coumaric and ferulic acids on the degree of digestibility. A relationship between acetyl groups and digestibility was not found.
Effects of tal pro‐long, a surface coating agent, on the shelf life and quality attributes of plantain
Authors: Olorunda Ayodele O. , Aworh Ogugua C. 
Published: October 2006

AbstractThe effects of Tal Pro‐long, a commercial fruit coating, on the shelf life and selected quality attributes of plantain were investigated. Relative to untreated fruits, yellow colour development was retarded by 4 to 8 days, and changes in pH and total acidity were delayed in plantain dipped in 1.5% or 2.5% Pro‐long solution when stored at 30°C or at 20–24°C. Pro‐long treatment had less effect on the pulp: peel ratio of plantain and on changes in moisture contents of pulp and peel during storage. After ripening, fruits dipped in 1.5% Pro‐long solution produced an acceptable, though slightly inferior, fried plantain product relative to untreated fruits.
The use of hydrogen peroxide for the digestion and determination of total nitrogen in chickpea (Cicer arietinum L.) and pigeonpea (Cajanus cajan L.)
Authors: Singh Umaid , Sahrawat Kanwar L. , Jambunathan Ramamurthi , Burford John R. 
Published: October 2006

AbstractThe use of hydrogen peroxide as an alternative to catalysts in the determination of nitrogen in plant materials has been investigated. Nitrogen determination in leaf, stem and seed samples of chickpea and pigeonpea was carried out by three digestion procedures, using hydrogen peroxide (H2O2 digestion) without a catalyst, and with mercury or selenium as catalysts (catalyst digestions). The nitrogen values obtained by the three digestion procedures did not differ significantly from each other when examined by microKjeldahl (MKJ) using mercury as a catalyst, and by a Technicon auto analyser (TAA) using selenium as catalyst. The gradual addition of H2O2, as recommended previously, was found to be unnecessary. In view of the cost and health hazards implicated with the use of mercury and selenium for digestion, the procedure based on H2O2 digestion is preferable for large scale N determinations in plant tissue and seed samples of these pulse crops. The results sugest that the H2O2 digestion technique can be conveniently adapted for total N analysis in plant tissues and grain samples by either TAA or MKJ method.
Effect of cardiac arrest on susceptibility to carcass bruising in sheep
Authors: Gregory Neville G. , Wilkins Lindsay J. 
Published: October 2006

AbstractThe effect of inducing a cardiac arrest at electrical stunning on the susceptibility of the carcass to bruising was evaluated in thiopentone‐anaesthetised sheep. Bruising was induced with a percussion pistol and measured in terms of meat appearance and extractable haem pigment. Cardiac arrest caused a prompt and marked reduction in susceptibility to bruising, and it is concluded that stunning techniques which cause simultaneous heart failure could help to reduce the incidence of carcass bruising. Exsanguination of sheep which had a normal cardiac rhythm prevented the induction of bruising once 50% of the total blood loss had occurred.