bluuebunny/crossref_metadata_2025_split huggingface dataset:
Changes in nitrogen content and amino acid composition of navel oranges during ripening
Authors: Tadeo José L , Ortiz JesúS M , Martín Bernardo , Estellés Antonio 
Published: October 2006

AbstractNitrogen content and composition of amino acids in juice and rind of navel oranges were studied. The compared varieties were ‘Navelina’ ‘Washington Navel’ and ‘Navelate’, early, mid‐season and late types, respectively. Total N content in juice increased during the season with values from about 60 to near 100 mg 100 ml−1 in Navelina and ‘Washington Navel’ and from 60 to about 80 mg 100 ml−l in ‘Navelate’; amino N increased from 30 to 60 mg 100 ml−lapproximately in the three varieties. The total N content in rind was quite similar in all cases, with values that decreased with time from 1 to around 0·6 g 100 g−l dry weight (DW), 50–60% corresponding to the protein N. The main free amino acids in juice and rind at different maturity stages are tabulated. Proline represents at maturity around 50% of the total free amino acids in rind, with values near to 1·5 mmol 100 ml−l in juice and over 5·0 mmol 100 g−1 DW in rind. Total protein amino acids in rind decreased during maturation, reaching final values of about 20 mmol 100 g−1 DW. Differences in composition among the three studied varieties are discussed.
Phenological and seasonal influences on essential oil of a cultivated clone of Origanum vulgare L
Authors: Putievsky E , Ravid U , Dudai N 
Published: October 2006

AbstractBy harvesting at different dates and frequencies, we have shown the influence of flowering on the essential oil of a clone of oregano grown under cultivation. Flowering increased the essential oil content. In non‐flowering plants the highest level of essential oil was obtained in June. The proportion of thymol and γ‐terpinene (1‐methy1–4‐(1‐methylethyl)‐1,4‐cyclohexadiene) in the essential oil varied during different months in non‐flowering plants as well as in different stages of flowering at the same date of harvest. Increase in the content of one of the two components was accompanied by decrease in the other one and vice versa. Flowering and season had no influence on the content of the other two main components in the essential oil (p‐cymene and carvacrol).
Influence of pejibaye palm (Bactris gasipaes H B K) fruit meal processed by different heat treatments on broiler performance
Authors: Zumbado Mario E , Murillo Mario G 
Published: October 2006

AbstractRaw pejibaye meal, prepared using whole pejibaye fruits (Bactris gasipaes H B K), contained 0‐88g dry matter, 0.064g crude protein, 0.129g ether extract, 0043 g crude fibre and 0.619 g N‐free extract per gram of pejibaye meal. Three experiments were conducted to evaluate the use of pejibaye meal (PM) raw {RPM), sun‐exposed (SPM), autoclaved (APM) or extruded (EPM) in diets for broilers or white Leghorn cockerels. In Experiment I, using increasing dietary levels of RPM to replace maize, broilers had significantly poorer performance as the content of RPM increased. In a second trial, no improvement in performance was noticed when 0.5 or 1.0 RPM or SPM was substituted for sorghum. However, when 0.5 or 1.0 APM replaced sorghum, broilers showed better performance than controls. When EPM was used at proportions of 0.2 and 0.4 of the diet (Experiment 3) Leghorn cockerels had a better performance than controls with maize. Again, a detrimental effect was noticed in feed intake and weight gain even with low levels of RPM. Higher levels of RPM (0.2 and 0.4) caused the birds to perform very poorly. It was concluded that inclusion of RPM depressed food intake and growth rate, as did SPM. However, APM or EPM gave a performance as good as or better than maize or sorghum controls. PM could replace the grain portion of diets for chickens if it is suitably heat‐treated.
Physical changes in stored apples
Authors: And Michael A Perring , Pearson Keith 
Published: October 2006

AbstractThe longitudinal distribution of mass and volume in Cox's Orange Pippin apples altered during storage in air or in a controlled atmosphere. The proportions of both mass and volume in the central zone increased significantly during the first week and subsequently declined, with corresponding changes at the calyx and stalk ends of the fruit. The density of the whole fruit declined continuously during storage. The volume of apples stored in high humidity increased. These effects are discussed in relation to changes found previously in calcium distribution within apples and in fruit firmness during storage.
Fine structure of the myocommata‐muscle fibre junction in hoki (Macruronus novaezelandiae)
Authors: Hallett Ian C , Bremner H Allan 
Published: October 2006

AbstractTransmission electron microscopic observations have been made of the interface between muscle fibres and myocommata of the fish, hoki (Macruronus novaezelandiae Hector). The fine structure of the interface is similar to that recorded for other vertebrate muscle. Collagen fibres from the myocommata penetrate sarcolemma‐lined invaginations into the base of the muscle fibre. A distinct basal lamina separates the sarcolemma from the collagen fibres. Microfilaments connect sarcolemma, basal lamina and collagen fibres. The myofibrils of the muscle fibre are connected to the inner sarcolemma surface by fine filaments from the final Z disc. During rigor mortis the structure of the interface remains unchanged. During post‐rigor storage on ice there is progressive breakdown at the interface, particularly of the invaginating collagen fibres and the basal lamina, resulting in detachment of muscle fibres from the myocomma.
Effects of ammonia treatment and stage of maturity of coastal Bermuda grass on monosaccharide residue composition and digestibility by steers
Authors: Ben‐Ghedalia Daniel , Yosef Edith , Solomon Ran , Rivera‐Villarreal Eladio , Ellis William C 
Published: October 2006

AbstractThe effect of ammonia treatment (4 % on a dry matter (DM) basis) and stage of maturity (3,6 and 12 weeks' regrowth of the grass) on the composition and digestibility by steers of cell wall (CW) monosaccharide residues of coastal Bermuda grass hay (Cynodon dactylon L Pers) is reported in this study. Maturation was associated with a gradual but consistent increase in the content of total and CW glucose and with a slight decrease in the content of matrix minor monosaccharides. The content of the CW non‐glucose polysaccharide fraction (NGP) was not affected by maturation. Ammonia treatment exerted a slight solubilising effect on CW components. Monosaccharide residues both in whole hay material and in the CW were equally digestible at the 3‐and 6‐week stages of maturity, but the digestibility dropped remarkably at 12 weeks of age. Ammonia treatment exerted a notable and positive effect on digestibility of monosaccharides generally, and tended to level off the negative effect of maturation. It is suggested that, in this study, the positive effect of ammonia treatment was mediated mainly via swelling of the CW fibrils, saponification of ester bonds, and loosening of the inner structure of the CW, rather than by solubilisation of CW material.
Rumen digestion of untreated and alkali‐treated cereal straws: A study by multiple internal reflectance infrared spectroscopy
Authors: Russell James D , Fraser Anthony R , Gordon Alex H , Chesson Andrew 
Published: October 2006

AbstractMultiple internal reflectance (MIR) infrared spectroscopy of wheat and barley straw shows fundamental chemical differences between their inner and outer surface layers (1‐3 μm thick). Inner layers were dominated by polysaccharide in which cellulose and hemicellulose characteristics could be identified. Weak absorption arising from small amounts of lignin and acetyl groups was also detectable. In contrast, the outer layers were silicified (SiO2), more highly lignified, and contained ester groups which originate predominantly in cutin and long‐chain waxes in the outermost cuticular layer.MIR spectra of rumen‐incubated straw clearly indicate that little or no degradation occurred at the outer surface but that appreciable polysaccharide had been solubilised from the inner surface after 120 h of digestion. This was concluded from the detection of much higher levels of lignin at the inner surface, suggesting that the concentration of this component may be a limiting factor in the progress of the degradation. Absorption due to acetyl groups was also enhanced in spectra of the digested inner surface, suggesting that these groups also may be indirectly implicated in control of digestion.From changes in MIR spectra it was concluded that alkali pretreatment of straw scarcely alters the chemistry of the inner surfaces but significantly modifies that of the outer layers as a result of hydrolysis of cutin and acetyl ester groups and dissolution of a large proportion of the silica phase. These chemical changes result in surface disruption, probably providing additional routes by which enzymic attack can proceed beyond the point at which digestion of untreated straw ceases. An as yet unidentified organic component presumably of microbial origin accumulated preferentially on the outer straw surfaces during rumen digestion. It is not yet known whether this component exerts any influence on digestibility.
Ethanolic extraction of commercial rapeseed meal in the production of protein concentrate of reduced glucosinolate content
Authors: Finnigan Timothy J A , Lewis Michael J 
Published: October 2006

AbstractThe aim of this work was to investigate suitable extraction procedures for the production of a protein concentrate of significantly reduced glucosinolate content from commercial rapeseed meal. The level is a factor in deciding its suitability for either animal or human food. Ethanolic extraction was studied as a function of time, solvent to meal ratio and solvent composition, to minimise concomitant losses of solids and nitrogen. Rapeseed meal was extracted over the range of 0 to 100% (v/v) aqueous alcohol. A concentration of 80% was found to give the best compromise between glucosinolate extraction and other component loss, but glucosinolate extraction was only about 30%. Increase of solvent polarity improved glucosinolate extractability, but extraction yields greater than 70% were not found. Subsequent extraction of the pretreated meal with water at pH 11.0 gave extracts of lower glucosinolate concentration than those made from non‐pretreated meal, but residual concentrations of the glucosinolate were unacceptable. Additional hydrolysis of the glucosinolates by exogenous myrosinase is proposed to improve extractability.
Effect of ripening on the chemical composition of plantain peels and pulps (Musa paradisiaca)
Authors: Izonfuo Welford‐Abbey L , Omuaru Victor O T 
Published: October 2006

AbstractThe composition of minerals and organic contents of the peels and pulps of unripe (green) plantain (Musa paradisiaca L) through five different ripening stages were determined. Crude fibre, ash, fat, crude protein and moisture contents were higher in the peels than in the pulps whereas carbohydrate and dry matter contents were higher in the pulps than in the peels at different stages of ripening. Potassium is the most abundant mineral in both samples with estimated values of 37 g kg−1 in the green peel and 8.4 g kg−1 in the green pulp. Small increases in potassium content were found in both samples during ripening. Iron, calcium and sodium show similar variations but phosphorus levels decrease as ripening progressed. The concentrations of copper and magnesium ions remained fairly constant. The estimated values for copper were 13 mg kg−1 and 10 mg kg−1 for the peels and pulps, respectively. However, the magnesium content in the pulp of 41 mg kg−1 was constant whereas that of the peel increased as the fruit ripened. The low sodium content (350 mg kg−1) is an advantage in the treatment or prevention of hypokalaemia.
Iron, copper, manganese and zinc content of some processed and fresh Greek citrus juices
Authors: Soulis Theodossios , Kavlentis Evangelos , Arvanitoyannis Ioannis 
Published: October 2006

AbstractIron, copper, manganese and zinc content in a number of processed and fresh Greek orange (Citrus sinensis var Valencia late), lemon (Citrus limon var maglini), grapefruit (Citrus paradisi var dunkan) and mandarin (Citrus deliciosa var mediterranea) juices was determined by atomic absorption spectroscopy. The values obtained were within limits similar to those for juices from other European countries and were (the values in parentheses are for fresh juices): orange Fe 0.23‐1.04 (0.23‐0.45), Cu 0.04‐0.29 (0.13‐0.23), Mn 0.05‐0.17 (0.7‐0.22), Zn 0.13‐0.43 (0.18‐0.77); lemon Fe 0.12‐1.05 (0.22‐0.66), Cu 0.04‐0.15 (0.13‐0.27), Mn 0.02‐0.07 (0.04‐0.17), Zn 0.11‐ 0.26 (0.27‐0.45); grapefruit Fe 0.11‐0.93 (0.45‐1.21), Cu 0.17‐0.42 (0.11‐ 0.37), Mn 0.04‐0.82 (0.12‐0.24), Zn 0.32‐0.81 (0.24‐0.46); mandarin Fe 0.45‐0.89, Cu 0.26‐0.53, Mn 0.04‐0.11, Zn 0.40‐0.71. The variability in the mineral content of some juices could be attributed to the variety and origin of the fruits or to differences in the method of processing.
Studies on the use of shade in tea plantations in Kenya: Effects on chemical composition and quality of made tea
Authors: Owuor Philip O , Othieno Caleb O , Howard George E , Robinson Janet M , Cooke Rodney D 
Published: October 2006

AbstractTea was processed from leaves grown on un‐shaded, artificially shaded and Grevillea robusta Cunningh shaded plots at four different levels of nitrogen application (0 to 270 kg ha−1 year−1). Tea grown under artificial shade produced black tea with higher theaflavin and reduced thearubigin concentrations and with a better flavour index and tasters' evaluation than did tea grown without shade. The heavier (artificial) shading gave teas better than those derived from G robusta shaded teas. No statistically significant effects on the caffeine contents were observed. The data presented suggest that the removal of shade from tea gardens leads to a loss in quality. The need for a more complete economic evaluation is discussed.
Bracken (Pteridium aquilinum)—toxic effects and toxic constituents
Authors: Fenwick G R 
Published: October 2006

AbstractBracken (Pteridium aquilinum L Kuhn) is one of the most successful weeds of the world. In the UK it covers almost 700 000 ha, and is expanding its area by 1–3 % per annum. Not only does bracken limit the usefulness of marginal land but toxic principles in the plant may cause serious illness and even death in stock animals consuming its rhizomes or fronds. Bracken‐derived acute thiamine deficiency disorders occur in pigs and horses, and acute haemorrhagic syndrome, bovine enzootic haematuria and ‘bright blindness’ are all responsible for significant losses of livestock. A great deal of research has resulted in the isolation and identification of a number of natural components of bracken, and the evaluation of their biological effects using laboratory animal models and farm livestock has been carried out in detail. One compound contributing significantly to the toxicity of bracken is the carcinogenic and mutagenic norsesquiterpene, ptaquiloside. The effects on stock and laboratory animals of bracken, its extracts or ptaquiloside are discussed in this paper; the risk to human health from consumption of bracken fronds, milk and dairy products containing bracken carcinogens or their metabolites and drinking water supplies containing bracken leachates is considered from the standpoint of the UK and beyond. Options for the control of bracken are described briefly, and the final section indicates areas of bracken research deserving of further study.
Supplementary effect of aestivum wheat (Triticum aestivum L), bengal gram (Cicer arietinum L) and soya bean (Glycine max L) on protein quality of durum wheat (Triticum durum Desf)
Authors: Kaur Rup Davinder , Hira Charanjeet K 
Published: October 2006

AbstractChapatis and parathas were made from different combinations of durum (Triticum durum Desf) and aestivum (Triticum aestivum L) wheat to test for their organoleptic acceptability. The best accepted durum/aestivum (40:60) combination was supplemented at 10, 20, 30 and 40% levels with Bengal gram (Cicer arietinum L) flour and soya protein (Glycine max L) concentrate. Raw and cooked samples were analysed for some amino acids and trypsin inhibitor activity. The most acceptable cooked products were fed to growing rats for estimation of protein efficiency ratio, apparent digestibility and plasma proteins. Cooking resulted in considerable losses in cystine, available lysine and trypsin inhibitor activity. The losses were greater in paratha than in chapati. Protein efficiency ratio and apparent N digestibility of chapatis were significantly higher than those of parathas. However, protein quality of soya‐supplemented parathas was better than that of chapatis.
Identification of 1‐cyano‐2,3‐epithiopropane in volatiles of a model system from brussels sprouts (Brassica Oleraceae L var Bullata subvar Gemmifera DC)
Authors: Springett Mark B , Adams J Brian 
Published: October 2006

AbstractVolatiles produced in model systems consisting of a crude enzyme preparation from Brussels sprouts (Brassica oleraceae L var bullata subvar gemmifera DC), sinigrin, ascorbic acid and 2‐mercaptoethanol were investigated using gas chromatography‐mass spectroscopy. 2‐Propen‐1‐yl isothiocyanate was the only breakdown product of sinigrin in the absence of 2‐mercaptoethanol but in its presence 1‐cyano‐2,3‐epithiopropane and small amounts of 2‐propen‐1‐yl cyanide also were formed. The identification of the 1‐cyano‐2,3‐epithiopropane was confirmed by comparison with a standard produced by autolysis of Crambe abyssinica L seed and with published mass spectra. The presence of 1‐cyano‐2,3‐epithiopropane in volatile extracts of unblanched, frozen stored Brussels sprouts is also reported.
Studies on fatty acid composition in tea Camellia sinensis
Authors: Bhuyan Lakshi Pd , Mahanta Pradip Kr 
Published: October 2006

AbstractThe proportions of fatty acids, viz lauric, myristic, palmitic, oleic, linoleic, and linolenic, in tea leaf, Camellia sinensis (L) O Kuntze, were determined at different stages of manufacture as well as in Mack tea. No significant variations were observed in the fatty acid contents of three major cultivars, Assam, China and Cambod. However, some variations were noticeable in leaf cropped in different months. Manufacturing stages have a pronounced effect on the relative proportions of the various fatty acids. Monthly distribution of total lipid was also followed in tea leaf, and the pattern of variation observed was identical for all the three cultivars.
The kinetics and mechanism of caffeine infusion from coffee: The hindrance factor in intra‐bean diffusion
Authors: Spiro Michael , Toumi Ralf , Kandiah Mangayetkarasy 
Published: October 2006

AbstractGreen and medium‐roast Kenyan arabica coffees were ground and sieved, and the 0·85–1·8 mm size fractions partially converted into two water‐swollen forms by an appropriate series of treatments. The first form still contained a mix of coffee solubles, the second only caffeine. The rates of caffeine infusion into water at 80°C were then measured for the dry coffee and for the two water‐swollen preparations. The caffeine was extracted two to three times faster from the solute‐free water‐swollen preparation than from the dry material Analysis of the results showed that counterflow of water the swelling of coffee particles, caffeine association with other solubes and physical restraints within the bean matrix all contribute to the low diffusion coefficient of caffeine inside the coffee particles. The behaviour of the green and the medium roast coffees was surprisingly similar.
Influence of food processing on iron availability in vitro from extruded maize‐based snack foods
Authors: Hazell T , Johnson I T 
Published: October 2006

AbstractSamples of an extruded maize‐based snack food taken at various points during manufacture were digested in vitro under simulated physiological conditions. The proportion of iron diffusing across a semi‐permeable membrane was used as an index of bioavailability. Iron diffusibility increased from less than 3 % in raw whole maize to over 20 % in the finished product. Four processing stages were found to be responsible for this enhancement: (I) refining of raw maize, (2) product formulation, (3) extrusion cooking, (4) addition of flavourings. The extrusion cooking process itself was responsible for only a small part of the increase in iron diffusibility. There was a reduction in iron content due to refining, but a small increase in iron content due to product formulation and extrusion cooking. The various factors associated with each stage of snack food manufacture are discussed in relation to their potential influence on iron availability.
Effect of heat treatment of fish meals, fines and the addition of lysine as related to gizzard erosion in chickens
Authors: Wessels Jacobus P H , Post Bernard J 
Published: October 2006

AbstractThe effect was studied of certain properties of fish meal on their tendency to predispose chickens to develop gizzard lesions when used in starter diets. These properties relate to the degree of heat treatment to which the meals had been subjected, the fineness of the meal, and the fish species involved. The effect on gizzard erosion of addition of dietary lysine was also considered. The results suggest that the use of meals heated to 130°C or higher, but not of meals stored at lower temperatures, is more likely to result in the development of gizzard lesions, while the fineness of the fish meal had no effect on this phenomenon. In some instances added dietary lysine reduced gizzard erosion incidence. No relationship was found between chicken liveweight gain during the experimental period and gizzard lesion scores. A 7‐day biological test was used in these studies.
Flavone compounds in male and female asparagus (Asparagus officinalis) plants
Authors: Prickett Timothy C R , Walker John R L 
Published: October 2006

AbstractBiochemical differences between male and female asparagus (Asparagus officinalis L) plants have been investigated. A compound termed ‘male sex factor’ (MSF) was found only in male shoots during flowering whereas a closely related ‘sex‐like factor’ (SLF) occurred in plants of both sexes. SLF was tentatively identified as 4′‐hydroxy‐5: 7‐dimethoxyflavone (5: 7‐dimethoxy‐apigenin). The possible role of MSF in asparagus breeding and cultivation is considered.
Indoleacetonitriles—thermal degradation products of indole glucosinolates in commercial rapeseed (Brassica napus) meal
Authors: Slominski Bogdan A , Campbell Lloyd D 
Published: October 2006

AbstractCommercial low‐glucosinolate rapeseed (Brassica napus L) meal (LG RSM) was extracted with dichloromethane and subjected to chromatography on Sephadex LH‐20 to isolate indole‐containing compounds which were detected using TLC. Thin layer chromatography of dichloromethane extracts of various heat‐treated preparations of defatted low‐glucosinolate rapeseed cv Westar was also used to establish the origin of the major indole derivative. One of the minor components was identified as 3‐indoleacetonitrile (IAN) based on comparisons of GLC retention times and mass spectral data with authentic IAN. The major indole derivative was identified as 4‐hydroxy‐3‐indoleacetonitrile by comparison of mass spectral data with that for IAN and by establishing its precursor as 4‐hydroxy‐3‐indolylmethylglucosinolate.