bluuebunny/crossref_metadata_2025_split huggingface dataset:
Flavonol glycoside distribution in cultivars and hybrids of Leucaena leucocephala
Authors: Lowry J. Brian , Cook Neil , Wilson Raymond D. 
Published: October 2006

AbstractFlavonol glycosides found in the leaves of Leucaena leucocephala comprised the 3‐arabinosides, 3‐rhamnosides and 3‐glucuronides of quercetin and myricetin, and quercetin‐3‐rhamnosylglucoside, at a total concentration of 3–4%. In cultivars of high productivity (Peru, El Salvador (K28) and Cunningham) all seven compounds occurred with a largely constant pattern of relative concentrations. However in the cosmopolitan form naturalised throughout the tropics the 3‐arabinosides were invariably absent. The same feature which was conspicuous on the high performance liquid chromatography trace, occurred with a low frequency (ca 10%) in Peru and Cunningham. The pattern provides a quick method for identifying the provenance of commercial leucaena leaf meal, and also for detecting blending or adulteration with other leaf meals. The flavonol glycoside distribution of those species associated with ‘leucaena’ leaf meal (Acacia villosa, Calliandra calothyrsus, Manihot utilissima and Sesbania grandiflora) is very different, and all have fewer compounds. All compounds occur in the apical tissue of young leucaena seedlings, enabling identification of cultivar from seed in 10 days. Comparison of leaf flavonol patterns for L. leucocephala, L. pulverulenta their known F1 hybrid, and an entity known locally in Java as ‘L. glabrata’ strongly suggest a hybrid origin for the latter.
An isotopic method for determining chemically reactive lysine based on succinylation
Authors: Anderson Trevor R. , Quicke George V. 
Published: October 2006

AbstractA method is described for the routine succinylation of proteins using [14C]succinic anhydride as a means of measuring free ϵ‐amino groups. Maximal succinylation was achieved using 6M guanidine hydrochloride as protein solvent and an 80‐fold molar excess of succinic anhydride relative to total lysine residues. Treatment with hydroxylamine (pH 13, 25°C, 5 min) removed unwanted O‐succinyl esters. Succinylated protein was precipitated with trichloroacetic acid, residual label washed out with ethanol and the extent of labelling measured in a scintillation counter. The method gave close to theoretical values (n.s., P >0.05) for lysyl residues in egg white lysozyme, bovine haemoglobin, ovalbumin and bovine serum albumin but gave a low value with β‐lactoglobulin and an overestimate with insulin attributable to the relatively high contribution of α‐ relative to ϵ‐amino groups in this low molecular weight protein. The method gave good results for 12 soya protein samples and was shown to be very sensitive to ‘isopeptide‐type’ heat damage in these samples. The results correlated well (r = 0.91) with those obtained by the well established dye‐bound lysine difference procedure whereas, as could be expected, both these methods correlated poorly with total lysine determinations (r=0.69 for succinic anhydride and r=0.77 for the dye‐binding method). The proposed method shows promise as a rapid procedure for the estimation of available lysine, but further studies are necessary to test its ability to measure nutritionally available lysine in all categories of heat damage.
Air classification of pea flour–analytical studies
Authors: Wright David J. , Bumstead M. Rachel , Coxon David T. , Ellis Hugh S. , DuPont M. Susan , Chan Henry W.‐S. 
Published: October 2006

AbstractThe pea‐milling and subsequent air classification of whole peas was investigated on laboratory scale equipment. Two approximately linear but divergent calibration graphs were constructed for the air classifier based on two different definitions of particle size cut‐point. At high classifying speed (11 000 rev min−1) a fine fraction or protein concentrate was produced containing 55.1% protein (cf. 22% in original flour) although this represented only 29% of the total protein. The yield of protein in the fine fraction could be increased by using a three‐stage milling and classifying procedure, although the actual protein content of the concentrate remained more or less the same. This procedure also had the effect of reducing protein contamination of the starch (coarse) fraction. Other effects of air classifying observed included the concentration of the lipid component into the fine fraction and the rough fractionation of the fibre constituent between the coarse (testa) and fine (cell wall material) fractions. Various aspects and problems associated with the use of air classification for the preparation of pea protein concentrates are discussed.
The use of free‐choice profiling for the evaluation of commercial ports
Authors: Williams Anthony A. , Langron Steven P. 
Published: October 2006

AbstractThe paper describes a new approach to profile analysis in which each assessor produces individual profiles of the products, using his or her own terms for describing them without the need to explain the meaning of such terms. The spatial configurations derived from individual profiles are rationalised by generalised Procrustes statistics. The result is a consensus configuration revealing the interrelationships between the samples for the panel as a whole. An experiment conducted on commercial ports using ten assessors, both expert and non‐expert, illustrates the technique.
Carboxy distribution of low‐methoxy pectin deesterified in situ
Authors: Tuerena Colin E. , Taylor Andrew J. , Mitchell John R. 
Published: October 2006

AbstractThe distribution of free carboxy groups in a series of orange pectins deesterified in situ by enzymic and alkaline action has been measured. A sharp change in the average free carboxy block size of enzymically deesterified pectin at a degree of esterification of about 25% was found. At degrees of esterification below this value, a number of blocks of free carboxy groups with degrees of polymerisation greater than 30 were found, whereas at higher degrees of esterification blocks as large as this were virtually absent. This may be explained in terms of the action of two pectinesterase isoenzymes which have affinities for high and low methoxy pectins, respectively. This work provides an explanation for the sharp decrease in gelling performance found for treated orange peel in heat processed systems as the degree of esterification of pectin increases above 25%.
A system for the measurement in the field of losses of ammonia through volatilisation
Authors: Lockyer David R. 
Published: October 2006

AbstractA detailed description is given of the construction and operation of a system of small wind‐tunnels used in the measurement of ammonia volatilisation from grass swards. In the design of the system, emphasis was placed on the requirements that (i) natural sward conditions should be influenced as little as possible, and (ii) airspeed through the tunnels should be controllable in the range normally encountered in the field. An analyser is described which incorporates an ammonia‐sensing probe; it was used to monitor automatically and continuously the concentration of ammonia in air entering and leaving the tunnels. The tunnels were found to have only small effects on sward conditions. Differences between simultaneous measurements of temperature made inside and outside the tunnels were rarely more than 1°C for air temperature and 2°C for soil temperature at 3 cm depth. The potential of the system was examined in a study comparing the loss of ammonia through volatilisation from swards treated with natural urine or an artificial urine. There were marked differences in the rates of volatilisation from the two urines although the total loss of nitrogen was similar from both, amounting to about 3% of the nitrogen applied.
A quantitative analysis of amino acid accumulation in developing grain of normal and Opaque‐2 maizes
Authors: Landry Jacques , Moureaux Thérèse 
Published: October 2006

AbstractFrom previous observations concerned with the qualitative and quantitative evolution of protein groups in developing maize (Zea mays L.) grain, it may be deduced that the amount per grain of any amino acid incorporated into the proteins is linearly related to the amount of true protein in the grain. In this study, such a linear relationship is characterised quantitatively from experimental data by regressing the individual amino acid against the total protein accumulated in the developing grain of both normal (+) and opaque‐2 (o2) maize. The linear least squares regression on total nitrogen content in the grain is also used for specifying the quantitative variations of any free and protein‐incorporated amino acid in the grain. The slope Bj of the regression line represents the relative rate of accumulation of amino acid (j) in grain protein (or nitrogen) and its limiting content in protein (or nitrogen) of a grain which accumulates a large amount of it. Bj, which is compared to the amount of amino acid (j) present in the protein of immature grains, or of mature endosperm, or germ, is close to the amount of amino acid (j) present in the protein of mature endosperm. The same holds for the Bj value determined from opaque‐2 maize and which differs from the amount of Bj determined using the normal variety for many amino acids. Using experimental data reported in the literature, a linear relationship has also been found in describing quantitative variations of amino acid in the developing grain of normal and Hiproly barley.
Interactions between soil and fertiliser in the supply of nitrogen to ryegrass grown on 21 soils
Authors: Whitehead David C. 
Published: October 2006

AbstractPerennial ryegrass (Lolium perenne L.) was grown in pots on 21 UK soils, both with and without fertiliser N. The fertiliser N was applied in six equal applications of 15N‐labelled ammonium nitrate, each at the rate of 120 mg N per pot. The first application was mixed thoroughly with the soil, while subsequent applications were made in solution to the soil surface, after each of the first five of the six harvests of herbage. In the absence of fertiliser N, the proportion of the total soil N taken up by the plants, including stubble and roots at the sixth harvest, varied between 1.5 and 4.0%. In the presence of fertiliser N, the proportion varied between 2.1 and 4.7%. The apparent recovery of the fertiliser N was calculated from the difference between the amounts of N in the plants that received fertiliser N and in those that did not, expressed as a percentage of the amount applied. The actual recovery of the applied fertiliser N was determined by analysis of the plant material for 15N. With all soils at the first harvest, the apparent recovery was greater than the actual recovery. When calculated over all six harvests, apparent recovery of the total amount of fertiliser N was generally close to the actual recovery. This difference from the first harvest probably reflected (i) a reduction in the extent of turnover between fertiliser N and soil N when the fertiliser N was applied to the surface and (ii) a virtually complete uptake of available soil N by the end of the experiment, in both the absence and presence of fertiliser N. Differences between the 21 soils in actual recovery were not closely related, either positively or negatively, to a range of measured soil properties. A mean of 17.2% of the labelled fertiliser N was retained in the soil (excluding visible roots) at the end of the experiment. The lowest retention (6.2%) occurred with the soil which had the lowest contents of organic matter and silt plus clay but, with the other soils, the extent of retention varied only between 14.7 and 22.0% of that applied, and was not closely related to contents of total organic matter or macro‐organic matter, or to the C:N ratio of the whole soil or the macro‐organic matter.
Determination of thiobarbituric acid reactive substances (TBARS) in fish tissue by an improved distillation–spectrophotometric method
Authors: Ke P. J. , Cervantes E. , Robles‐Martinez C. 
Published: October 2006

AbstractAn improved method for determining the thiobarbituric acid‐reactive substances (TBARS) in fish tissue has been described. The biological sample was digested in acidic media and then separated by using specific reflux distillation. The compounds in distillate were estimated by spectrophotometric measurement at 538 nm after the reaction with 2‐thiobarbutanic acid. The operational errors, interferences and the recovery of malonaldehyde standard and TBARS from tissue sample using the described procedure have been studied. The recommended technique is simple and reproducible with a detection limit of 0.2 nmol TBARS per 10 g of tissue sample and an overall deviation of less than 7%. The recommended method has been applied satisfactorily for evaluation of rancidity studies in various fish samples.
Changes in the composition of volatiles by post‐harvest application of alcohols to red delicious apples
Authors: Berger Ralf G. , Drawert Friedrich 
Published: October 2006

AbstractThe effect of exogenous short‐chain n‐alcohols on the concentrations of main aroma components in mature intact Red Delicious apples and aged apple tissue discs has been studied. Storage of intact apples in an atmosphere containing ethanol vapours for 24 h resulted in a more than threefold increase in the sum of ethyl ester concentrations. The simplified model of tissue discs was applied to examine the influence of various ethanol concentrations on rate and time course of ester formation. On supplying a range of n‐alkan‐1‐ols and 2‐keto valeric acid in equimolar amounts to the discs, maximum conversion into esters was found with butanol and pentanol. The possibility of an in vivo aroma enrichment before processing of fruits is discussed.
Analysis of oil content of groundnuts by nuclear magnetic resonance spectrometry
Authors: Jambunathan Ramamurthi , Raju S. Madhusudana , Barde Shubhada P. 
Published: October 2006

AbstractOne hundred groundnut germplasm accessions were analysed for their oil content by the standard Soxhlet extraction procedure using petroleum ether: the results were compared using functional analysis with those obtained with a commercial nuclear magnetic resonance (n.m.r.) spectrometer. On another 78 experimental samples, oil content was first obtained using the n.m.r. method and the Soxhlet values were predicted using the above functional relationship. On the 78 samples the predicted values were highly correlated (r=0.972) with those obtained by Soxhlet extraction. The n.m.r. method is rapid, easy, acurate and non‐destructive.
Congener profiles in the detection of illicit spirits
Authors: Simpkins Wayne A. 
Published: October 2006

AbstractA range of spirituous beverages available in Australia has been analysed for the major volatile congeners using gas chromatography. A data bank has been generated and its use and limitations in the detection of illicit spirits is discussed. The spirits include Australian and imported brandies, tequilas, grappas, fruit brandies, wine fortifying spirits, rums, whiskies including bourbon, malt and blended scotch, gins, vodkas and sundry other beverages. Methanol. acetaldehyde, 1‐propanol, 2‐methyl‐1‐propanol, 2‐butanol, 1‐butanol, 2‐methyl‐1‐butanol. 3‐methyl‐1‐butanol, ethyl lactate and ethyl acetate were determined.
Colour measurement of fish minces using hunter L, a, b values
Authors: Young Kenneth W. , Whittle Kevin J. 
Published: October 2006

AbstractHunter L, a and b values are used to order fish mince colour according to species or processing parameters. Mince colour difference (ΔE) or statistical examination of L, a and b values are used to establish a 3‐dimensional plot to illustrate colour differences between samples.
Volatile off‐flavour compounds in desiccated coconut
Authors: Kellard Brian , Busfield David M. , Kinderlerer Judith L. 
Published: October 2006

AbstractAliphatic methyl ketones and secondary alcohols have been isolated from desiccated coconut and shown to be responsible for the rancid off‐flavour. Two series of compounds have been isolated. The series with an odd number of carbon atoms (C5,7,9,11) comprising pentan‐2‐one, pentan‐2‐ol, heptan‐2‐one, heptan‐2‐ol, nonan‐2‐one, nonan‐2‐ol and undecan‐2‐one is derived from even chain fatty acids one carbon atom longer, present in the coconut oil by a modified β‐oxidation due to growth of moulds. Heptan‐2‐one and nonan‐2‐one were present in the greatest concentration in the rancid coconut. These compounds gave an odour reminiscent of rancid almonds and turpentine respectively while heptan‐2‐ol and nonan‐2‐ol gave an odour similar to rancid coconut as well as a musty, stale odour. This type of off‐flavour has been called ketonic rancidity and is an oxidative variation of the hydrolytic type of rancidity. The presence and origin of the even numbered series (C6,8), hexan‐2‐one, hexan‐2‐ol and octan‐2‐one is discussed. The increase in C5,6,7,8,9,11 oxidation products in the rancid samples occurred at the expense of C8,10,12 short chain fatty acids.
Partial purification and some properties of the lipase present in oil palm (Elaeis guineensis) mesocarp
Authors: Abigor Doye R. , Opute Fred I. , Opoku Andy R. , Osagie Anthony U. 
Published: October 2006

AbstractThe fatty layer obtained by centrifuging a homogenate of oil palm fruit mesocarp contains an active lipase. The lipase which was partially purified using a combination of ammonium sulphate fractionation, ion exchange and gel filtration chromatography, indicated an optimum activity at pH 4.5 and a temperature of 30°C. The enzyme exhibited good activity towards its natural substrate, palm oil as well as glycerol trioleate and glycerol tripalmitate. It also showed a linear reaction rate for the first 20 min of incubation. Sodium cyanide, resorcinol, cholesterol, lecithin and glycylglycine strongly inhibited its activity while phenol, L‐cysteine and EDTA enhanced its activity. It is suggested that the lipase is associated with the membrane of the oil droplets.
Dietary fibre of coconuts from a pacific atoll: Soluble and insoluble components in relation to maturity
Authors: Monro John A. , Harding Winsome R. , Russell Catherine E. 
Published: October 2006

AbstractPolysaccharide fractions were measured in coconuts at three stages of maturity, which corresponded to dietary usage in the Tokelau Islands of the South Pacific. Kernel was sequentially extracted with cold water (CW), hot water (HW) hot 0.5% ammonium oxalate (HOX), 1M H2 SO4 and 72% H2 SO4, and the monosaccharide compositions of the fractions determined. Total readily soluble fractions (CW+HW+HOX) were predominantly galactomannan, and decreased from 77% of the polysaccharide in the immature kernel to 8.8% of that in the mature kernel. Insoluble mannan increased during maturation to be the major polysaccharide component in mature kernel. This indicates that marked differences exist between the three stages of maturity examined, in the properties of their dietary fibre. The results suggest that in studies of diets in which coconut is a staple part, there is a need for careful definition of the coconut component with respect to maturity. Furthermore, they show the importance of using dietary fibre methods which are appropriate to the solubility characteristics of the indigestible polysaccharide.
Folacin content of alfalfa and mung bean sprouts: The effect of extraction procedures and maturity
Authors: Magaram Marilyn F. , Stotts Cynthia L. , Chen Tung‐Shan , Smith Christine H. , Kirsch Arlene J. 
Published: October 2006

AbstractThe folacin content of alfalfa (Medicago sativa) and mung bean (Vigna radiata) sprouts was determined by Lactobacillus casei. Several variations of extraction procedures were tested. The optimum conditions for extraction were autoclaving mung bean and alfalfa sprouts in phosphate buffer containing 0.3% and 0.4% ascorbate, respectively, before homogenisation in a blender. The optimum blending time for folacin extraction was 120s for mung bean and 15s for alfalfa sprouts. Folacin content on dry weight basis increased several times in both types of sprouts during germination. Mature alfalfa and mung bean sprouts were found to contain 186 and 178 μg folacin per 100 g fresh weight, respectively.
A modified procedure for the purification of vicine and convicine from fababeans (Vicia faba L.)
Authors: Arbid Mahmoud S. S. , Marquardt Ronald R. 
Published: October 2006

AbstractA procedure was developed for the simultaneous isolation of pure vicine [2,6‐diamino‐4,5‐dihydroxypyrimidine 5‐(β‐D glucopyranoside)] and convicine [2,4,5‐trihydroxy‐6‐aminopyrimidine 5‐(β‐D glucopyranoside)] from dehulled fababeans. The procedure involved the extraction of the glycosides with an ethanol‐water (70:30, by vol.) solution, concentration of the extract to a minimal volume and adjustment of the pH of the aqueous extract to 7.2. Mixed vicine and convicine crystals, which were formed over a period of from 1 to 4 days, were harvested by centrifuging and washed with water and ethanol. Vicine was readily obtained from the mixed crystals by extraction at a low pH and recrystallised by adjustment of the pH to neutrality. Convicine, which is relatively insoluble in an acidic medium, was solubilised in an alkaline solution and recrystallised at a neutral pH.
Formaldehyde as an interference of the 2‐thiobarbituric acid test
Authors: Almandós Maria E. , Giannini Daniel H. , Ciarlo Alicia S. , Boeri Ricardo L. 
Published: October 2006

AbstractThe 2‐thiobarbituric acid (TBA) test is widely used for measuring rancidity in foods. It is based on the colorimetric determination of a pink chromogen which is formed by reaction between TBA and TBA reactive substances (TBARS). Besides malonaldehyde (MA) many other substances have been reported to react with TBA. The formation of formaldehyde (FA) from the trimethylamine oxide (TMAO) decomposition in sea fish has been extensively studied. Considering that FA reacts with the TBA forming a white precipitate or cloudiness the interference of FA with TBA test is studied concluding that FA contents over 25 μg ml−1 extract interfere with the colorimetric determination during the storage of frozen blocks of Patagonian hake (Merluccius hubbsi) filleted and minced.
Analysis of cocoa pulp and the formulation of a standardised artificial cocoa pulp medium
Authors: Pettipher Graham L. 
Published: October 2006

AbstractResults of analyses of cocoa pulp from the Ivory Coast, Nigeria and Malaysia are reported. These include pH, viscosity and aw measurements and concentration of soluble sugars, vitamins and anions. Pulp from Malaysian cocoa pods had a higher water content, lower citrate, hemicellulose, lignin and pectin concentration and a higher pH than Ivorian or Nigerian cocoa pods. The composition of a defined cocoa pulp medium which has the same overall composition, pH, aw and viscosity as cocoa pulp is described. The defined cocoa pulp medium supported the growth of yeasts, lactic acid bacteria and acetic acid bacteria.