bluuebunny/crossref_metadata_2025_split huggingface dataset:
Constituents of the essential oil of Sideritis cretica boiss
Authors: Komaitis Michael E. , Falirea Ageliki , Voudouris Emmanuel C. 
Published: October 2006

AbstractThe essential oil constituents of Sideritis cretica Boiss have been investigated by gas chromatography‐mass spectrometry. Over 30 compounds were identified or partially identified in the oil which was obtained by steam distillation. The compounds reported in this work are: limonene, β‐phellandrene, γ‐terpinene, p‐cymene, hexanol, nonanal, 1‐octen‐3‐ol, a‐copaene, linalool, octanol, 1‐terpinen‐4‐ol, caryophyllene, pulegone, β‐farnesene, terpineole, borneol, carvone, naphthalene, zingiberene, trimethyl‐dihydro‐naphthalene, β‐cadinene, ar‐curcumene, anethol, damascenone, calamene, colacorene, hexenyl benzoate, γ‐decalactone, drimenol, thymol, carvacrol, diterpenes, diethyl phthalate and benzyl benzoate.
Cation‐exchange capacity of plant cell walls at neutral pH
Authors: Allen Michael S. , McBurney Michael I. , Van Soest Peter J. 
Published: October 2006

AbstractA new method of measuring the cation‐exchange capacity (CEC) of plant materials was developed utilising the tripositive rare earth (RE) elements praseodymium (Pr) or neodymium (Nd). Unlike monovalent cations, the trivalent rare earths become tightly bound to fibre thus decreasing the variability involved with washing. Since the acetate complexes of the rare earths are soluble and relatively stable to hydroxide formation up to pH 7.0, this method can be used to measure CEC of plant materials over the pH range of the gastrointestinal tract. Furthermore, background levels of the RE elements are low in plant tissue. Trivalent Pr and Nd absorb in the visible region of the light spectrum and have the greatest absorptivity of the RE elements. Pr was selected over Nd for this method based upon the binding characteristics of the element. However, Nd may be used if interferences are encountered using Pr. The conditions chosen for optimal binding of Pr to plant materials are as follows: 0.5g samples soaked in 10ml of 0.10M RE acetate, at pH 7.0, for 24h, at 39°C. Coefficients of variation were less than 3.6% for each RE‐feedstuff combination examined.
Effect of cardiac arrest at slaughter on residual blood content of hide
Authors: Gregory Neville G. , Wilkins Lindsay J. , Wotton Stephen B. 
Published: October 2006

AbstractInducing a cardiac arrest between stunning and sticking in cattle had no effect on the residual blood content of the hide. Skin from animals which had been dead for about 15 min, but not bled, contained twice as much blood as skin from animals slaughtered in a normal manner. It is concluded, therefore, that the fellmongering problems which are associated with excessive amounts of blood in the hide should not be a problem when stunning methods which simultaneously induce a cardiac arrest are used. This should hold true provided the animal is stuck promptly after it has undergone heart failure.
Effect of water deficit on yield and protein content in pearl millet grains
Authors: Mahalakshmi Viswanathan , Subramanian Vaidyanathan , Bidinger Francis R. , Jambunathan Ramamurthi 
Published: October 2006

AbstractSeventy‐two pearl millet genotypes were water stressed at panicle development and grain filling stages. Neither grain yields, yield components, protein percent nor total protein per unit area were affected by water deficit during panicle development but protein content per grain was increased. When plants were water stressed during grain filling, grain yield, grains per unit area and 1000 grain weight were reduced, but grain protein percentage increased. Total protein per unit area was reduced primarily due to lower grain yield. The protein content per grain was unaffected by stress, suggesting that the apparent increase in protein percentage is due to reduced carbohydrate accumulation under stress.
Nutritional evaluation of some commercial baby foods consumed in Pakistan
Authors: Khans M. Akmal , Kissana Abdus Sattar 
Published: October 2006

AbstractThe nutritive value of some commercial baby foods commonly consumed in Pakistan was evaluated by means of chemical and biological assays. The protein content of milk based formulas and cereal‐milk blends ranged from 13.3–26.0 and 11.1–13.2%, respectively. The fat content was highest (27%) in P‐7f and was lowest (3%) in Robinson Baby Food. The available carbohydrates in milk based formulas were lower (44.1–59.9%) than cereal‐milk blends (71.5–77.7%). The highest content of ash (5.6%) was found in Ostermilk. The metabolisable energy (ME) values ranged from 428–473 and 349–391 kcal, respectively, in milk based formulas and cereal‐milk blends. The net protein utilisation (NPU) values of milk based formulas varied between 0.68 and 0.75 and NPU values of cereal‐milk blends ranged from 0.69 to 0.71. The protein quality of baby foods was compared with the standards and the low NPU values reflected the influence of the processing technique.
The distribution and content of anthocyanins in young port wines as determined by high performance liquid chromatography
Authors: Bakker Johanna , Timberlake Colin F. 
Published: October 2006

AbstractThe distribution and content of anthocyanins in young port wines made in three successive years (1981–1983) from up to sixteen grape cultivars grown at five different sites in the Douro Valley in Northern Portugal has been assessed by high performance liquid chromatography. Distributions are confined to the seven most readily separated and identified anthocyanins and expressed as percentages of their sum (78–97% of the total integrated area). Anthocyanins based on malvidin (Mv) predominated (57–94%). Of these Mv 3‐glucoside was the major pigment (43‐76%), followed usually by Mv 3‐p‐coumarylglucoside (1–38%) and then Mv 3‐acetylglucoside (2–18%). Peonidin 3‐glucoside (2–39%) was prominent in a few cultivars but delphinidin 3‐glucoside (1–13%), petunidin 3‐glucoside (2–12%) and cyanidin 3‐glucoside (trac‐4%) were of low proportions throughout. The ratio Mv 3‐acetylglucoside/total Mv glucosides appeared characteristic of cultivar, independent of site and a useful aid to identification. The percentages of Mv 3‐p‐coumarylglucoside were usually lower in ports than in grape skin extracts of the same cultivars. The contents of total anthocyanins in the ports ranged from 143–1080 mg 1−1 (expressed as malvidin 3‐glucoside chloride) and varied according to site and season.
Isolation of conglutin δ, a sulphur‐rich protein from the seeds of Lupinus angustifolius L.
Authors: Lilley Glenn G. 
Published: October 2006

AbstractAlthough a 2S globulin class has been observed in salt extracts from seeds of several lupin species, there have been conflicting reports regarding the importance of this class in Lupinus angustifolius. Conglutin δ, a major sulphur‐rich protein extracted from mature seeds of L. angustifolius cv. Uniwhite, was separated by gel‐filtration into two oligomeric forms. The sedimentation coefficients of conglutin δ1 (20%) and conglutin δ2 (80%), were 3.2S and 2.0S respectively. The amino acid compositions of both oligomeric forms of conglutin δ were identical and similar to the compositions published for the 2S globulins in other lupin species. Because of the low level of tyrosine and the absence of tryptophan, conglutins δ1 and δ2 showed little absorbance at 280nm (E1%/1 cm−23). They were characterised by unusually high levels of glutamic acid and 1/2 cysteine (38.5 and 8.5 residues percent respectively) while methionine was absent. Gradient SDS‐PAGE showed that conglutins δ1 and δ2 were homogeneous single‐subunit species. On reduction, with or without S‐carboxymethylation, both the conglutin δ1 and δ2 subunits yielded similar pairs of large and small polypeptide chains. Since conglutin δ rarely resolves from conglutin a during electrophoresis on cellulose acetate membranes in phosphate buffer at neutral pH, this method is not as useful for screening lupin cultivars as has been claimed previously.
Nutrients in selected foods from the orkney Islands©
Authors: Cameron Arleen M. , Barber Sigrid A. , Agater Irene B. 
Published: October 2006

AbstractFifty‐seven samples of 10 vegetables and cereal products from the Orkney Islands were analysed for iron, copper and zinc. Twenty‐seven samples of all foods except beremeal were also assayed for thiamin, pyridoxine, vitamin C and total folate. Copper was found to be low in comparison to published values and the levels of iron and zinc were marginally lower for some vegetables. Thiamin levels in most vegetables and in the local speciality bread, ‘bannocks’, were also lower than published figures. Possible explanations for these findings are discussed.
Fungal pretreatment of wheat straw: Effects on the biodegradability of cell walls, structural polysaccharides, lignin and phenolic acids by rumen microorganisms
Authors: Agosin Eduardo , Tollier Marie Therese , Brillouet Jean Marc , Thivend Pierre , Odier Etienne 
Published: October 2006

AbstractDisappearance of cell wall components of untreated straw and straw treated with the ligninolytic white‐rot fungi Phanerochaete chrysosporium, Dichomitus squalens and Cyathus stercoreus were determined during the course of rumen digestion of samples in nylon bags. The first fungus degraded hemicelluloses and cellulose non‐selectively, adversely affecting the digestion rate of crude cell walls. Dichomitus squalens and C. stercoreus preferentially degraded hemicelluloses and lignin, affording cell wall degradation rates 1.5 times higher than in native straw. Furthermore, the extent of cell wall digestion was also significantly enhanced. Both strains improved the extent of cellulose digestion, whereas the potentially degradable xylan fraction remained unchanged. Polysaccharide digestion rates were influenced in different ways depending on the strain tested: straw degraded by C. stercoreus showed an increase in cellulose digestion rate by 50%, whereas residual arabinose units were slowly degraded. Xylan was degraded 1.8 times faster in straw decayed' by D. squalens, while cellulose digestion remained unchanged. Phanerochaete chrysosporium depressed both xylan and cellulose digestion rates. Fungal‐treated lignins were solubilised in the rumen faster than in untreated straw, whereas only treatment by C. stercoreus resulted in higher lignin losses. Esterified phenolic acids were extensively degraded by all three fungi. Residual ferulic and p‐coumaric acids accumulated during rumen digestion, although only the former decreased in the original straw.
Measurement of non‐enzymic browning of dehydrated and intermediate moisture meat
Authors: Buckle Ken A. , Purnomo Hari 
Published: October 2006

AbstractNon‐enzymic browning (NEB) of a traditional intermediate moisture meat (den‐deng) and dehydrated meat was measured by both aqueous trypsin digestion and lead acetate‐ethanol precipitation methods. Trypsin digestion did not interfere with NEB determination, and the addition of a glucose‐glycine NEB mixture to dendeng had no effect on NEB measured by the lead acetate‐ethanol precipitation method. Comparison of NEB measurements by the lead acetate‐ethanol precipitation method and an aqueous trypsin digestion method on dendeng containing added myoglobin and/or haem pigments showed that only the lead acetate‐ethanol precipitation method overcame errors which were due to the presence of these pigments. Spice pigments present in dendeng also interfered and led to high NEB values, while NEB increased markedly in the presence of coconut sugar. Results for NEB of dendeng and dehydrated meat stored for up to 12 weeks at 50°C were lower when measured by the lead acetate‐ethanol precipitation method compared to results by the aqueous trypsin digestion method, although both methods showed that NEB increased with storage time.
Studies of incorporation and stability of model flavouring compounds on black tea
Authors: Dhanaraj Nagalakshmi , Nataraj Coimbatore P. , Seshadri Ramachandran 
Published: October 2006

AbstractFlavoured teas have a good potential and popularity in the export market. In the present studies, four model flavouring compounds, i.e. citronellol, phenylethylalcohol, citral and bergamot oil, were incorporated in black tea and their storage characteristics were studied at three temperature conditions, 5°C, ambient and 37°C, using laminated aluminium foil, metal can and metallised polyester as packaging materials, for a period of 90 days. These were evaluated by instrumental (gas chromatography/ultraviolet) and sensory methods. Considerable flavour loss was observed in metallised polyester package, at 37°C and during the first month of storage. The first three flavoured teas showed a shelf life of 90 days while the bergamot flavoured tea had a shelf life of only 60 days. Highly significant linear correlation was established between the instrumental and sensory values.
Some observations on the ISO 658 (1980) method for determination of the impurities content in commercial oilseed samples
Authors: Kershaw Stephen J. 
Published: October 2006

AbstractData are presented on the chemical analysis of oilseeds and their associated impurities. These data are used to support a discussion of the way different impurities components are currently considered. In particular, it is noted that the oil and free fatty acid contents of shell and fines should be carefully taken into account.
Interrelationships between the concentrations of total condensed tannin, free condensed tannin and lignin in Lotus sp. and their possible consequences in ruminant nutrition
Authors: Barry Thomas N. , Manley Timothy R. 
Published: October 2006

AbstractInterrelationships between the concentrations of total condensed tannin (TCT), free condensed tannin (FCT) and lignin were studied to gain knowledge of how to manipulate nutritive value of fresh herbages containing condensed tannins fed to ruminants. FCT was defined as condensed tannin not bound by macerates of fresh plants, with both FCT and TCT being determined with vanillin HCl. Effects of spraying lotus with polyethylene glycol (mol. wt 3350; PEG) upon the relationship between FCT and TCT was also studied. Increasing soil nutrient and climatic stress caused large and similar increases in the concentrations of TCT and of lignin. Over the range 0–90 g kg−1 DM, 10% of TCT in Lotus sp. was detected as FCT, with increments in TCT above 90 g kg−1 DM being released almost entirely as FCT. PEG formed much stronger chemical bonds with condensed tannins than did plant proteins, and did not release FCT; consequently PEG application reduced the concentration of condensed tannin that was detectable with vanillin HCl. After disintegration of plant material, it is proposed that most condensed tannin is bound and co‐precipitated as an insoluble complex with protein, that FCT is in equilibrium with this complex, and that bound and free tannin are indices of nutritionally beneficial and detrimental effects produced by condensed tannins in fresh forages eaten by ruminants. It was concluded that growing Lotus pedunculatus under conditions of stress leads to depressions in nutritive value through simultaneously increasing concentrations of lignin and FCT, both of which depress rumen carbohydrate digestion and voluntary intake, and that treatment with PEG offers a convenient method of separating effects due to condensed tannins from other factors influencing nutritive value.
Comparison of two standard methods for determination of free fatty acids content in oils extracted from oilseeds and vegetable oils
Authors: Kershaw Stephen J. 
Published: October 2006

AbstractTwo standard titrimetric procedures for determination of free fatty acids in vegetable oils and in oils extracted from oilseeds were examined using rapeseed oil, illipe nuts and fat, and groundnuts and groundnut oil as test materials. Both procedures involve dissolution of the fat in an organic solvent and titration with standard alkali solution using phenolphthalein as indicator. Results obtained using each of the two methods agree closely in most cases and certainly for commercial contractual purposes the two methods are interchangeable. Suggestions are made for modification of these methods particularly in regard to solvents and allowed variation in analysis results.
O‐dihydroxyphenoloxidase action on natural polyhydric phenolics and enzymic browning of edible yams
Authors: Ozo Ozo. N. , Caygill John C. 
Published: October 2006

AbstractTen cultivars of five edible yam species were examined for o‐dihydroxyphenoloxidase (o‐DPOase) activity against yam extracts containing phenolic compounds, and for their propensity to brown when cut slices are exposed to air. (+)‐Catechin levels in Dioscorea cayenensis (260 mg kg−1) and D. bulbifera (240 mg kg−1) were similar to those in D. dumetorum (270 mg kg−1), but the latter contained less o‐DPOase and showed less tendency to browning. D. alata contained more (+)‐catechin than other yams, and one cultivar with a higher (+)‐catechin content (660 mg kg−1) showed more browning than another cultivar containing 430 mg kg−1 (+)‐catechin. Five cultivars of D. rotundata showed less tendency to brown, and had lower (+)‐catechin content (90–190 mg kg−1) than the other yams examined, but showed marked variation in o‐DPOase activity. o‐DPOase activity, assayed by recording the rate of oxygen consumption, varied between 75 units (1 unit=μmol O2 consumed min−1 100 g−1 fresh yam tissue) in D. dumetorum and 2380 units in one D. rotundata cultivar when a crude extract of phenolic compounds diluted to contain 10 mM (+)‐catechin was used as substrate and from 60 to 3480 units for these same two enzyme extracts when assayed using crude extracts of phenolic compounds (also adjusted to contain 10 mM (+)‐catechin) prepared from the same yam as the enzyme extract. However, in general, the o‐DPOase activities recorded using the D. alata extract showed little correlation with the activity when the phenolic extract was prepared from the same yam as the enzyme extract. Incubation of crude extracts containing phenolics with crude extracts of o‐DPOase at 20°C for 24 h resulted in a decrease in the quantity of (+)‐catechin estimated by h.p.l.c. Cyanidin released by hydrolysis with HCl under mild conditions was also measured. The level in D. alata was sufficiently high to account for ‘pinking’ when this species is boiled. It is concluded that the o‐DPOase‐catalysed oxidation of (+)‐catechin is largely responsible for the browning of yams. The possible influence of other factors, including the reducing agent ascorbic acid in moderating the rate and extent of browning observed, is discussed.
Chemical composition and in‐vitro digestibility of biologically degraded peanut hulls
Authors: Kerr Thomas J. , Benner Ronald , Woodward Janet H. , Rigsby William E. , Windham William R. 
Published: October 2006

AbstractChanges in the chemical composition of peanut hulls inoculated with the white‐rot fungus, Coriolus versicolor, the brown‐rot fungus, Poria placenta, the imperfect mould, Trichoderma reesei, the bacterium Arthrobacter sp. KB‐1, a mixture of the four organisms, and the natural microflora associated with freshly shelled hulls were monitored over a 90 day period. At the conclusion of the incubation period, the in‐vitro digestibility of the hulls was determined. Although there was a substantial increase in protein content of all samples, there was drastic reduction in the in‐vitro digestibility. Of the four components monitored, lignin content was found to be significantly negatively correlated with digestibility. These results suggest that pretreatment of peanut hulls with microorganisms alone will not increase the ruminant digestibility of the hulls.
Directed interesterification of a brazilian palm oil and analysis of the original and interesterified oil and its fractions
Authors: Lago Regina C. A. , Hartman Leopold 
Published: October 2006

AbstractA commercial sample of the Brazilian palm oil from the north eastern State of Bahia after neutralisation, washing and drying was interesterified in the presence of sodium‐potassium alloy (NaK) at 30°C in a nitrogen atmosphere. The catalyst was destroyed by addition of water in a carbon dioxide atmosphere and the interesterified oil was crystallised from light petroleum, yielding an olein and stearin fraction. The fatty acid and triacylglycerol composition of the neutralised oil was determined by gas chromatography (g.c.) and high‐performance liquid chromatography (h.p.l.c.) respectively and was shown to be similar to that of Malaysian and African palm oil. The compositions of the interesterified Brazilian oil and its liquid and solid fractions were also determined. The physicochemical characteristics of the olein obtained by interesterification with NaK, such as iodine value (96.8) and its softening point (below −8°C) indicated its suitability for the use as salad oil.
Determination of plant iron, manganese and zinc by wet ashing procedures
Authors: Wikoff Larry R. , Moraghan John T. 
Published: October 2006

AbstractThe efficacy of HNOHClO4 and HNOHClO4‐HF digestion mixtures for wet ashing of selected plant samples of field and greenhouse origin for Fe, Mn and Zn analyses was studied. The ternary digestion mixture was required for the determination of Fe, but not of Mn and Zn, in six unwashed field‐grown samples, including four botanical Standard Reference Materials from the US National Bureau of Standards. The ternary digestion mixture was also required for the analysis of Fe in both washed and unwashed tops of field‐grown flax (Linum usitatissimum L.). However, washing appreciably reduced plant Fe and Mn, presumably by removing soil contamination. In addition, the superiority of the ternary digestion mixture for Fe analysis was much less for the washed samples. The contents of Fe, Mn and Zn in washed tops of greenhouse‐raised flax and soya beans (Glycine max L. Merr.) were similar with both digestion mixtures. It is recommended that in plant nutrition studies involving Fe, the efficacy of HNOHClO4 digestion procedures be routinely checked by completely dissolving any siliceous residue with HF.
Functional properties of meal products of the nigerian ‘red skin’ groundnut (arachis hypogaea L.)
Authors: Ihekoronye Alfred I. 
Published: October 2006

AbstractThree products were prepared from the Nigerian red skin groundnuts; undefatted flour (UGF), hexane‐extracted defatted flour (DGF), and a protein concentrate made by isoelectric centrifuging (GPC). Their functional properties were examined and compared with those of egg white powder and yolk to characterise their potential use in food preparations. The GPC performed better in functional properties than DGF and UGF. Emulsification capacity was higher than that of UGF and DGF but comparable to that of egg yolk. A 5% dispersion whipped better than egg white powder and produced more stable foams over a 3‐h period. Both water and fat absorption capacities were better and a 10% aqueous dispersion of the GPC was more viscous than similar dispersions of DGF and UGF respectively. Least gelation concentrations were 5, 3 and 4% for GPC, DGF and UGF. The high emulsification capacity, water and fat absorption capacities suggest that the GPC could be used in processed meat products, confections and beverages while the good whipping properties point to its potential use in products like meringue, bread and hot cakes.
Presence of quercetin‐3‐O‐glucuronoside in Spanish table wines
Authors: Alonso Emilia , Estrella Isabel , Revilla Eugenio 
Published: October 2006

AbstractQuercetin‐3‐O‐glucuronoside has been identified in several Spanish table wines by thin‐layer (t.l.c.) and high‐performance liquid (h.p.l.c.) chromatographic methods. This is thought to be the first report of its occurrence in wine.