bluuebunny/crossref_metadata_2025_split huggingface dataset:
Varietal and geographic classification of french red wines in terms of major acids
Authors: Etièvant Patrick , Schlich Pascal , Cantagrel Roger , Bertrand Main , Bouvier Jean‐Claude 
Published: October 2006

AbstractConcentrations of acids other than malic and lactic appeared to be related more to area of production than to grape variety. These variables (2‐ hydroxyglutaric, butyric and isovaleric acid concentrations) were attributed to differences in the technological process used for vinification in the various areas. Shikimic and galacturonic acids were helpful for classifying and discriminating wine varieties.Principal component analysis characterised Cabernet Franc, Grenache and Carignan wines well by their acid content but failed to discriminate Merlot from Cabernet Sauvignon and Cinsault. Stepwise discriminant analysis allowed a clear separation of all wines according to the different varieties and regions, except Cubernet Franc and Cubernet Sauvignon niade in Bordeaux. The eight groups obtained were charucterised by a selection of only nine vuriubles including 2‐hydroxyglyceric, shikimic, hexunoic and galacturonic acids, volatile acidity, and citric, decanoic, 2, 3‐dihydroxy‐2‐methylbutyric acid.Two‐way analyses of variance applied to the Merlot and Cabernet Sauvignon wines made in Bordeaux and Narbonne demonstruted uery few or no interactions between the two factors of variation for most acids. This analysis confirmed the importance of shikimic acid for classfying wines according to the variety of the grapes and of 2‐hydroxygluturic und tarturic ucids for location.
Relationship between process of withering and aroma characteristics of black tea
Authors: Mahanta Pradip Kr , Baruah Sabitri 
Published: October 2006

AbstractVolatile flavour components (VFC), caffeine, crude fibre, ash and total water soluble solids (TSS) were analysed in orthodox and CTC black teas manufactured from normal and hard withered leaves. With the increase of wither, VFC, TSS and caffeine were found to increase but not crude fibre. The withering process in black tea manufacture appears to control the development of terpenoids, improving flavour quality in brewed tea.
Effect of indigestible residue from foodstuffs on trypsin and pancreatic α‐amylase activity in vitro
Authors: Moron Dulce , Melito Carmelo , Tovar Juscelino 
Published: October 2006

AbstractIndigestible residues from black beans (B; Phaseolus vulgaris L cv Tacarigua), green beans (G; Phaseolus vulgaris L), carrots (C; Daucus carota L) and rice bran (R; from Oryza saliva L) were prepared by the pepsin/pancreatin method of Hellendoorn et al and their effect on trypsin and pancreatic α‐amylase was evaluated comparing two experimental procedures. When the remaining caseinolytic enzyme activity was assayed in the soluble fraction of the fibre/trypsin mixtures, a statistically significant decrease was observed with C, R and G residues. However, assessment of trypsin activity in the presence of residues showed that C has a stronger inhibitory effect, followed in intensity by G and B. With the exception of carrot residue, the highest inhibitory effect was observed if a synthetic substrate of trypsin (BAPNA) is employed. Although all of the residues assayed inhibited α‐amylase activity on soluble starch, the effect of black bean fibre seems to be due to its tannin content. As observed for trypsin, the magnitude of α‐amylase inhibition by indigestible residue proved to be dependent on the experimental system employed. These results indicate that both experimental procedure and type of substrate have an influence on the enzyme inhibitory effect of fibre. C, R and B indigestible residues produced a slight but statistically significant decrease of in‐vitro casein digestibility index.
The oxidation of 4‐hydroxyindole as a model system for the oxidation of 4‐hydroxyindolyl‐3‐methyl glucosinolate
Authors: Truscott Roger J W , Manthey Michael K 
Published: October 2006

AbstractThe mechanism of oxidation of 4‐hydroxyindolyl‐3‐methyl glucosinolate (4‐hydroxyglucobrassicin) has been investigated using 4‐hydroxyindole as a model compound. By trapping the reactive intermediate with aniline, the oxidation has been shown to proceed via the formation of the indole (4, 7) para‐quinone.
A simplified X‐ray fluorescence (XRF) procedure for the determination of sulphur in graminaceous materials
Authors: Reynolds Stephen B , Martin Andrew D E , Bucknall Brian , Chambers Brian J 
Published: October 2006

AbstractAn automated, rapid and much simplified XRF procedure for assessing total sulphur in graminaceous plant materials is described. Sample preparation has been refined and microprocessor control incorporated to provide considerable savings in analytical time.The procedure has been tested using samples from two grass‐silage cuts, taken from an ADAS (Agricultural Development and Advisory Service) trial studying responses, under intensive grassland management, to sulphur and nitrogen applications. Good correlation between XRF and wet chemical analysis was achieved, and sample turnround was markedly increased. The method produced accurate results for both cuts with high precision and reproducibility where careful attention was paid to sample homogeneity and disc preparation. The potential for wider application of XRF techniques to elemental analysis of agricultural materials is discussed.
GC and HPLC of grape monoterpenyl glycosides
Authors: Bitteur Sylvaine , Günata Ziya , Brillouet Jean‐Marc , Bayonove Claude , Cordonnier Robert 
Published: October 2006

AbstractThe aim of the present study was to find a method alternative to enzymic hydrolysis for the analysis of grape terpenyl glycosides. GC after trimethylsilane derivatisation, and HPLC on four different stationary phases, ie bare silica, aminopropyl‐, diol‐ and octadecyl‐bonded silicas, were in turn considered for the separation of these aroma precursors extracted from grape juice, and specific enzymic hydrolyses with highly purified glycosidases showed which were the major components. These investigations show that reversed‐phase liquid chromatography is better suited for both the direct and individual analysis of these glycosides.
Studies with volunteers on the role of histamine in suspected scombrotoxicosis
Authors: Clifford Michael N , Walker Ronald , Wright John , Hardy Roy , Murray Charles K 
Published: October 2006

AbstractThe results are reported of single‐blind, medically supervised studies in volunteers of the association between the histamine content of mackerel and the incidence of scombrotoxicosis. Volunteers consumed 25 or 50 g of fresh or spoiled mackerel containing varying quantities of endogenous or added histamine. In one study the ability of HI and H2 histamine antagonists to modify symptoms was investigated. Objective parameters (pulse rate, skin temperature and peak expiratory flow rate) were recorded for 6 h, and subjective parameters (headache, flushing, oral tingling, visual disturbances, abdominal pain, nausea, palpitations, wheeziness, diarrhoea, flatulence, shivering and miscellaneous) for 24 h. No significant effects were observed, even with portions of spoiled mackerel containing 300 mg histamine, or mackerel from a batch which was reported to have been associated with an incident diagnosed as scombrotoxicosis.It is concluded that the precise combination of circumstances required to cause a scombrotoxic event were not reproduced in these studies, but it is tentatively concluded that histamine alone is unlikely to be the causative agent.
Residual peroxidase activity as influenced by blanching, SO2 treatment and freezing of cauliflowers
Authors: Ramaswamy Hosahalli S , Ranganna S 
Published: October 2006

AbstractThe influence of blanching time and SO2 treatment on the residual peroxidase activity and its implication for the sensory quality of frozen cauliflowers were assessed after storage for up to one year at −18°C. The treated cauliflowers, sealed in polythene bags, were placed in waxed paperboard cartons and frozen in a contact plate freezer at −35°C. The sensory quality of frozen stored cauliflowers related well to their residual peroxidase activity, which was sensitive to the SO2 treatment. Blanched cauliflowers following a brief dip in a metabisulphite solution prior to freezing gave a significantly (P<0.05) superior product even when stored for one year. The residual peroxidase activity, which ranged from 1 to 5.5% in the blanched samples, was below 1 % in the SO 2‐treated samples, and the SO2 content of50 ppm found in these stored samples disappeared after 3 min cooking in boiling water.
An investigation of ripening and handling strategies for early season kiwifruit (Actinidia deliciosa cv Hayward)
Authors: Lallu Nagin , Searle Ann N , Macrae Elspeth A 
Published: October 2006

AbstractSeveral strategies for ripening and handling early season kiwifruit (Actinidia deliciosa (A Chev) Liang et Ferguson cv Hayward) were investigated. Fruit were harvested from the same block of mature vines of kiwifruit in 1985 and 1986, when fruit had reached 5.5 and 6.2% w/v soluble solids concentration (SSC), and treated with ethylene (1 ml litre−1, 12h, 20°C), either before or after cool storage at 0°C for either 4 or 6 weeks. In addition, the effect of short delays at 20°C and/or ambient temperatures (16–21°C) for up to 5 days prior to ethylene treatment, and the effect of short delays at 20°C for up to 96 h after ethylene treatment prior to cool storage, were assessed.Fruit softening in response to ethylene treatment comprised two phases: a rapid phase lasting 3 to 4 days during which flesh firmness decreased from a harvest firmness of 8–10kgf (kgf × 9.807=N) to approximately 1.5–2kgf, followed by a second, slower phase during which flesh firmness decreased from 2 kgf to an eating firmness of approximately 0.7kgf. Softening was more rapid and uniform in response to ethylene treatment, irrespective of fruit maturity or prior treatment. Delays at ambient temperature and/or 20°C prior to ethylene treatment had no effect on subsequent softening rates. Fruit which had been cool stored at 0°C after ethylene treatment continued to soften but at reduced rates relative to fruit held at 20°C. Increasing delays at 20°C prior to cool storage decreased subsequent storage and shelflife. Softening and ripening rates were similar in fruit of different maturity indices in 1985 but not in 1986. Fruit harvested at 5.5% SSC always had acceptable eating quality if treated with ethylene.The results indicate that several ripening and handling strategies are possible for early season kiwifruit. However, an appropriate maturity index is required to determine how early fruit should be harvested if fruit are to be treated with ethylene for early season marketing.
Maturation of kiwifruit (Actinidia deliciosa cv Hayward) from two orchards: Differences in composition of the tissue zones
Authors: Macrae Elspeth A , Bowen Judith H , Stec Margaret G H 
Published: October 2006

AbstractIn a study on fruit maturation in kiwifruit (Actinidia deliciosa ( A Chev) Liang et Ferguson cv Hayward) fruit were harvested from orchards in two growing regions at fortnightly intervals from late March to early May. Soluble solids concentration (SCC) and flesh firmness of whole fruit were measured. Fruit samples were subdivided into three tissue zones: outer and inner cortex and core. Starch and the major sugars and acids in each zone were analysed. Other fruit were ripened with ethylene and evaluated for eating acceptability.There were major differences in carbohydrate and acid concentrations between the different tissue zones of the fruit, in particular in inositol, starch, and quinic and citric acid concentrations.The major differences between fruit from the two orchards were in total starch concentration and in the pattern of change in starch in the core. The citric/quinic ratio and malic/quinic ratio in the inner cortex and core also differed between fruit from the two orchards during the harvest period, although both followed the same trends with maturation. Both the sugar/starch and the sugar/acid ratios of the inner cortex differed between fruit from the two orchards at later stages of fruit maturation.The eating quality of the fruit from both orchards harvested in late March and early April at 4.5 and 4.8 % w/v SSC respectively was unacceptable, but all other fruit were found to be acceptable. Unacceptable fruit had a low flavour intensity, and a moderate level of off‐flavours. The flesh texture was relatively mealy/grainy.The conditions under which fruit mature can cause differences both in the acid balance and the relative amounts of sugars and starch. The tissue zones also show different patterns of change during maturation. These differences may affect both the final eating quality of the fruit and the manner in which the fruit ripen after harvest.
Relationship between density and stiffness of apple flesh
Authors: Vincent Julian F V 
Published: October 2006

AbstractThe parenchyma of a number of varieties of apple was tested in torsion. It is necessary to use small samples (cylinders 10 mm long × 5 mm diameter) orientated to take account of the radial air spaces. Over a range of nine varieties of apple, the torsional stiffness (0.5 to 7 MPa) is largely dependent on the average density (0.6 to 0.9 g cc−1) both within and between varieties. At a given density, the outer parenchyma is stiffer than the inner. As the apple matures, density and stiffness reduce and their mutual dependence is also less. A model is presented which can convert density (or volume fraction) of packed cells into the degree of mutual cellular contact. The calculated degree of contact (never greater than 0.4 of the wall area of a cell) correlates well with stiffness, though the nature of the correlation varies with the variety of apple and its maturity. The anisotropy and density/stiffness relationship must be considered in any mechanical (and presumably, therefore, organoleptic) testing of apples.
Cinnamic acid–carbohydrate esters: An evaluation of a model system
Authors: Bohn Peter J , Fales Steven L 
Published: October 2006

AbstractChemical esterification of cinnamic acids to cell walls has been proposed to simulate the negative effect of these acids on fibre digestion by ruminants. In this model a spontaneous reaction between an acid chloride and a free hydroxyl group forms an ester linkage between p‐coumaric acid (PCA), for example, and cell wall carbohydrates. This study was conducted to evaluate that system. Esterification of p‐coumaric acid (PCA) to switchgrass (Panicum virgatum L) neutral detergent fibre (NDF) significantly (P <0·05) increased PCA concentration 12·3 to 32·7 mg g−1 NDF and reduced (P <0·05) NDF digestibility from 385·4 to 244·4 mg g−1 NDF. Treated NDF (0, 50, 100 mg PCA g−1 NDF) was sieved through screens with diminishing mesh size in order to isolate fractions with increasing surface area per unit mass. Measured PCA concentration was 50% greater in PCA‐treated fractions isolated by 0.11‐mm mesh than in fractions isolated by 0·50‐mm mesh, suggesting that esterification of PCA occurred predominantly at the surface of the particle. In addition, at the highest level of PCA treatment, digestibility of the fraction isolated from the smallest mesh sieves was 17% greater than that of the material from the largest mesh sieve. The predominant placement of PCA on the particle surface constitutes a major limitation of this technique. Other serious limitations include the potential for polymerisation of cinnamic acids with free hydroxyl groups prior to esterification to fibre, and the non‐specific placement of the ester linkages on the fibre. All three factors cause the model fibre to depart substantially from the characteristics of plant cell wall.
Fatty acid and glyceride composition of Astrocaryum vulgare kernel fat
Authors: Oboh Fred Omon , Oderinde Rotimi A 
Published: October 2006

AbstractThe kernel composition, lipid classes, fatty acid composition, fatty acid distribution on triglycerides and triglyceride composition of kernel fat from Astrocaryum vulgare Mart palms grown in Nigeria have been studied. Kernels had a high fat content. Lauric acid was the predominant fatty acid in the whole fat and was also the major fatty acid in the triglycerides and in the 2‐monoglycerides derived from them by pancreatic lipase hydrolysis. All the fatty acids exhibited a preference for the 1‐and‐3, positions of triglycerides, except for lauric which showed a preference for the 2‐position and oleic which exhibited a random distribution. The trisaturated triglycerides were the predominant triglyceride type and the fatty acid composition of the various triglycerides suggested an absence of completely unsaturated triglycerides.
Variation of chemical composition data of agricultural and forest fibrous by‐products as determined by the two detergent systems of analysis
Authors: Rebolé Almudena , Alvira Pilar , González Gaspar 
Published: October 2006

AbstractThe growing use of agricultural and forest by‐products as ruminant feed, and of the detergent system to determine their feeding value, makes it of interest to compare direct and sequential detergent analyses in order to examine the differences between them and the extent of accuracy.The chemical composition of cereal straws (oat, barley, rye, wheat, maize) and legume straws (fenugreek, pea‐grass, lupin, pea and bean), grapevines, fenugreek bagasse and poplar bark was determined by applying both methods. Lignin (measured as permanganate lignin) and cellulose (measured as sulphuric acid cellulose) showed the greatest differences (2·0 and 3·2%, respectively). Tannins (1·5% of DM) and cell‐wall protein (2·0% of DM) could account for the discrepancy between both routines of analysis and for that between both lignin procedures.
Organochlorine pesticide residues in domestic fowl (Gallus domesticus) eggs from central Kenya
Authors: Mugambi John M , Kanja Laetitia , Maitho Timothy E , Skaare Janneche U , Lökken Per 
Published: October 2006

AbstractIn 367 domestic fowl (Gallus domesticus) eggs collected from 61 farms, residues of 10 pesticides were detected in various combinations and in the following order of frequency: p,p′‐DDE (in 100% of the eggs), p,p′‐DDT (98%), dieldrin (95%), Indiane (66%), p,p′‐DDD (46%), o,p′‐DDT (17%), β‐HCH (9%), γ‐HCH (5%), endrin (4%) and aldrin (0–5%). No residues of heptachlor, heptachlor epoxide, HCB or PCBs were found. The mean concentration (0–70 mg kg−1 eggs; range <0–01–10–25) of total DDT exceeded the extraneous residue limit (ERL) of 0–50 mg kg−1. The mean dieldrin residue level (0–35 mg kg−1; range 0–01–14–90) was 3–5 times higher than the ERL (0–10 mg kg−1). Only 3% of the eggs exceeded the ERL for Indane. The 156 eggs from free‐range hens had significantly (P<0–05) higher residue concentrations of total DDT, dieldrin and Iindane than eggs collected from hens kept in enclosures. The mean ratio [p,p′‐DDT]/[p,p′‐DDE] in eggs from enclosed hens (0–97) was significantly higher (P<0–01) than in eggs from free‐range hens (0–53), indicating that the former had a more direct exposure to p,p′‐DDT, whereas the latter obtained more of it after environmental conversion to p,p′‐DDE. Eggs from a rice‐growing area had the highest concentrations of all pesticide residues detected. Accumulation ratios indicated that the levels of DDT and Iindane in the feed of enclosed hens could account for the levels in the corresponding eggs. The much higher accumulation ratios calculated for the free‐range hens demonstrated that the feed ingested by these chickens obviously contained ingredients additional to those sampled, and revealed probable extensive environmental contamination by these persistent pesticides. The present results indicate that there is a need to identify sources of dieldrin in the eggs of domestic fowls and, where necessary to investigate local wildlife samples. The amounts of total DDT and dieldrin in eggs in this study seem to be higher than reported from any other country. Toxicological evaluation of the results indicates that, at lest in parts of KEnya there is a need for improved practices in the use of some organochlorine pesticides.
Purification of glutathione S‐transferase from lamb muscle and its effect on lipid peroxidation
Authors: Williamson Gary 
Published: October 2006

AbstractLamb muscle contained 0.4 mg glutathione S‐transferase (EC 2.5.1.18) per gram of tissue. On storage at 1°C, 20% of the activity was lost after 3 weeks. Glutathione S‐transferase was isolated from lamb muscle by affinity chromatography on S‐hexyglutathione Sepharose 6B. One major form of the enzyme was present in the purified preparation, a dimer with subunit molecular weight of 22 900 and isoelectric point of 6.7. This enzyme fits into the Pi class on the basis of substrate specificity. Linoleic acid hydroperoxides and trans, trans‐2,4‐decadienal, products of linoleate peroxidation, were both substrates (0.11 and 0.24 μmol min−1 mg−1 protein respectively). Glutathione S‐transferase inhibited copper‐stimulated peroxidation of arachidonate in the presence of glutathione. The inhibition was only slightly less efficient in the absence of glutathione. The latter effect probably arises from the presence of enzyme‐bound glutathione (4–5 mol mol−1 enzyme subunit) and also from a small but significant glutathione‐independent peroxidase activity. The latter was detected using an HPLC assay which monitors formation of product directly. Reduced glutathione per se showed only a slight inhibition of arachidonate peroxidation.
Uptake of foliar‐applied urea by winter wheat (Triticum aestivum): The influence of application time and the use of a new 15N technique
Authors: Powlson David S , Poulton Paul R , Møller Niels E , Hewitt Michael V , Penny Alexander , Jenkinson David S 
Published: October 2006

AbstractA new 15N technique (termed the negative discard method) for measuring recovery of foliar‐applied N by crops in the field is described. 15N‐labelled fertiliser solution is sprayed on to a small area of crop, using a hand sprayer, while the surrounding area is sprayed with unlabelled N at the same rate. An area considerably larger than that given 15N is harvested with a small‐plot combine‐harvester, and crop recovery of foliar‐applied N is calculated from the 15N enrichment of the resulting sample containing a mixture of labelled and unlabelled material.The technique was used to measure recovery of N from 15N‐labelled urea solution sprayed on to winter wheat (Triticum aestivum L cv Avalon) at six different times from growth stage 39 (3 weeks before anthesis) to growth stage 73 (2 weeks after anthesis). Each treatment of 40 kg N ha−1 was divided into two equal portions, the second being applied 1–2 days after the first, to minimise the risk of leaf damage. The crop had earlier received 210 kg N ha−1, as ‘Nitro‐Chalk’, in spring (50 kg ha−1 at growth stage 22 and 160 kg ha−1 at growth stage 31) which was more than sufficient to achieve maximum grain yield. At harvest, 70% of the foliar‐applied N given at anthesis (growth stage 65) was recovered in the above‐ground crop, including 64 % in grain. The proportion of labelled N recovered in the grain (92% of that in the above‐ground crop) was slightly greater than with soil‐applied N given earlier in the growing season. Recovery of foliar‐applied N was slightly less for the earliest (growth stage 39) and latest (growth stage 73) times of spraying: 64% and 58% in above‐ground crop, and 56% and 54% in grain, respectively. All of the foliar applications of 40 kg N ha−1 increased %N in grain to the same extent as an additional 40 kg N ha−1 applied to soil in spring.
Effect of ochratoxin A on some biochemical changes in seeds of mung bean (Vigna radiata, var Pusa 119
Authors: Sinha Kaushal K , Kumari Punam 
Published: October 2006

AbstractThe effect has been studied of a range of concentrations of ochratoxin A on some biochemical parameters, viz chlorophyll, protein and nucleic acid concentrations during seed germination and seedling growth in mung beans (Vigna radiata (L) Wilczek, var Pusa 119). Reduction in levels of all the parameters resulted from ochratoxin A treatment, and the extent of reduction was directly influenced by the concentration of toxin applied.