bluuebunny/crossref_metadata_2025_split huggingface dataset:
On the participation of fatty alcohols in the autoxidation of lipids
Authors: Yanishlieva Nedyalka Vl , Kortenska Vesela D 
Published: October 2006

AbstractThe influence of 1‐tetradecanol, 1‐hexadecanol, 1‐octadecanol and 1‐eicosanol in concentrations of 5 to 80 mmol kg−1 on the autoxidation of various types of lipid systems (sunflower and olive oils, lard, tristearin and olive oil methyl esters) is investigated at 70–135°C. A pro‐oxidative effect of the fatty alcohols introduced into the systems is established. The extent of this effect depends on the type and degree of unsaturation in the lipid system, its hydroperoxide content, and the chain length and concentration of the alcohols. A further factor is the valency of the alcohols with which the fatty acids are esterified; thus the pro‐oxidative effect of the fatty alcohols is less pronounced with triacyl glycerols than with fatty acid methyl esters given the same oxidation rate. The results obtained are explained on the basis of the theory of a radical chain process of lipid oxidation.
Variation in S‐methyl cysteine sulphoxide concentration with harvest date in forage rape (Brassica napus)
Authors: Griffiths D Wynne , Smith William H Macfarlane 
Published: October 2006

AbstractPatterns of variation in glucosinolate concentrations of three forage rapes (Brassica napus L) over a 14‐week period suggest that a high frequency of sampling the crop is necessary to determine when animals are likely to have a minimum intake of such anti‐metabolites (Macfarlane Smith and Griffiths 1988). A study of S‐methyl cysteine sulphoxide (SMCO), which causes anemia in animals (Greenhalgh 1969), in the same three rapes showed similar variation in concentration with time in both the leaf and stem. However, for any given sampling date, SMCO concentrations were very similar throughout the plant. Variation in nitrogen concentration within the plant did not follow the same pattern as SMCO.
Effect of feeding tannic acid and kidney bean (Phaseolus vulgaris) on the intestinal absorption of D‐galactose and L‐leucine in chickens
Authors: Santidrian Santiago , Marzo Florencio 
Published: October 2006

AbstractWeight changes, food intake, in‐vivo intestinal absorption of D‐galactose (2.77mm) and L‐leucine (5 mM) and in‐vitro intestinal absorption of d‐galactose (2 mm) were studied in male growing chickens fed ad libitum from hatching for periods of 21 and 49 days on 210 g kg−1 protein diets containing either heated soya bean (HSB, control) with or without added tannic acid (25 and 30 g kg−1) or raw kidney bean (RKB, Phaseolus vulgaris L) as the main sources of protein. As compared with HSB‐fed birds, weight gain was significantly smaller (P <0.05) in the HSB + tannic acid‐ and RKB‐fed birds; these chickens ate significantly more (P <0.05) than HSB‐fed birds. Regardless of the number of days of feeding, both HSB + tannic acid‐ and RKB‐fed birds showed a significant reduction (P <0.05) in the rates of in‐vivo intestinal absorption of galactose and leucine and in‐vitro intestinal absorption of galactose, as compared with HSB‐fed chickens, these effects being especially marked in the RKB‐fed birds. The possible implications of these findings are discussed.
Trypsin inhibitors from Pisum sativum L exhibit identical epitopes
Authors: Gaborit Therese , Delort‐Laval Jean , Thanh Luu Phan , Paraf Alain 
Published: October 2006

AbstractPea (Pisum sativum L) trypsin inhibitor, known to be a mixture of at least eight different peptides exhibiting different charges as shown by electrophoresis, was subjected to an immunochemical analysis. By PAGE‐SDS analysis, only one large diffuse band was detected showing that pea trypsin inhibitor peptides have a molecular weight between 12000 and 15000 amu. After preparative non‐denaturing electrophoresis, four major bands, as judged by Coomassie blue staining, were purified and each of them was used to raise specific antibodies in rabbits. By ELISA test, immunoelectrophoresis and absorption on an immunoaffinity column, it was shown that each antiserum directed against any one of the four bands completely cross‐reacted against each other. Thus, it can be concluded that each component of the pea trypsin inhibitor should exhibit a very strong sequence homology.
Analysis of headspace volatiles from entire black truffle (Tuber melanosporum)
Authors: Talou Thierry , Delmas Michel , Gaset Antoine 
Published: October 2006

AbstractA dynamic headspace analysis is employed for isolating aroma volatiles directly from entire black truffles (Tuber melanosporum). The qualitative analysis is carried out by gas chromatography‐mass spectrometry. The formation of the major volatile compounds and their contribution to the final aroma impression is also discussed.
Purification of a cyanide‐sensitive superoxide dismutase from soya beans: A food‐compatible enzyme preparation
Authors: Clarkson Simon P , Large Peter J , Bamforth Charles W 
Published: October 2006

AbstractA method of purifying superoxide dismutase (SOD; EC 1.15.1.1), free from lipoxygenase (EC 1.13.11.12) and catalase (EC 1.11.1.6), from ethanol‐treated soya beans is described, Preparations with the highest activity were obtained from new season's beans. Although not homogeneous by electrophoretic analysis, the preparation was 300‐fold purified. The enzyme has a molecular weight of 36 300 and a subunit molecular weight of 18 000. Its sensitivity to cyanide suggests that it is a typical cupro‐zinc SOD. Isoelectric focusing showed the presence of three separate charged species with isoelectric points of pH 4·73 (the major species), 4·55 (the minor species), and 4·37. The enzyme withstands 45 min at 65°C without loss of activity, and loses only half its activity in 30 min at 75°C at pH values between 5 and 8. Severe losses in activity at pH 4 and below are observed at 75°C. The enzyme can be stabilised for storage at 4°C in 60% (v/v) glycerol.
Factors affecting the properties of cohesive creams formed from cream liqueurs
Authors: Dickinson Eric , Narhan Sunit K , Stainsby George 
Published: October 2006

AbstractA cohesive cream is a coherent structure of creamed emulsion droplets which cannot be redispersed by mild agitation. This paper describes the properties of cohesive creams produced by centrifugation of dairy‐based emulsions containing 140 g kg−1 alcohol (cream liqueurs). The effects of pH, calcium content and emulsifier concentration on the shear modulus and free fat content of the cohesive creams and the changes in these properties on temperature cycling are reported. The implications of the results for the development of cream plugs in cream liqueurs stored under market conditions are discussed. It is concluded that cream plug formation is likely to be enhanced by low pH, high calcium content, low concentration of caseinate emulsifier and temperature fluctuations during storage.
Changes in enzymic hydrolysis in vitro of thermoxidised canola oil
Authors: Yoshida Hiromi , Alexander J Craig 
Published: October 2006

AbstractThe hydrolysis of fractionated products from thermoxidised canola oil by pancreatic lipase was investigated in relation to chemical changes in the acylglycerols. After 70 h of heating, the amount of hydrolysis of the acylglycerol dimers was only about half, and that for the trimers about one‐third, that of the monomers. The higher polymers were the least hydrolysed and showed no further reaction after 5 min. The reduction in enzymic hydrolysis of isolated fractions from the thermoxidised oils indicates structural differences, related to formation of polar compounds and polymerisation products.
Quality of frozen green beans (Phaseolus vulgaris) subjected to different storage conditions
Authors: Aparicio‐Cuesta Pilar , Rivas‐Gonzalo Julián C , Santos‐Buelga Celestino , Garcia‐Moreno Concepción 
Published: October 2006

AbstractThe present work reports on the changes occurring in the contents of vitamin C, chlorophylls and carotenoids of frozen green beans Phaseolus vulgaris L stored at −22°C and under unsatisfactory conditions (with temperature fluctuations and at room temperature). The sensory quality of the product is also studied.During storage at −22°C a 68% decrease occurs in the vitamin C content after 30 months. The pigments also decrease but the time course is irregular. The sensory quality of the product remains acceptable for at least 15 months at −22°C.When green beans are stored under unsatisfactory conditions the content of the compounds studied decreases but loss of sensory quality is the major factor in the deterioration.In green beans stored under conditions of fluctuating temperature, deterioration is most evident as a decrease in the characteristic flavour and an increase in the loss of the outer cuticle of the beans when boiled.
An investigation into the effect of sample preparation methods on the resulting ESR signal from irradiated chicken bone
Authors: Stevenson M Hilary , Gray Richard 
Published: October 2006

AbstractResults are presented giving details of the effect of six different methods of sample preparation on the free radical concentration in irradiated chicken drumsticks. Comparisons were made using electron spin resonance spectroscopy. Freeze drying and grinding was found to be the preferred method of sample preparation.
Comparative study of carbohydrates in the two major species of jute (Corchorus capsularis and Corchorus olitorius
Authors: Mosihuzzaman M , Quddus Abdul , Nahar Nilufar , Theander Olof 
Published: October 2006

AbstractUnretted and retted bark and stem of Corchorus olitorius L and retted stem of C capsularis L, two species of jute, were analysed for ash, lignin, low molecular weight carbohydrates and polysaccharides. The results are compared with those from C capsularis published earlier. The unretted bark and stem of C olitorius contained less low molecular weight carbohydrates than the corresponding fractions of C capsularis. C olitorius bark contained less cellulose and more hemicellulose than C capsularis, particularly after retting. Xylans isolated from the retted fibre and stem of C olitorius were found to have a similar composition to those from C capsularis.
Soluble lignin complexes isolated from wheat straw (Triticum arvense) and red clover (Trifolium pratense) stems by an in‐vitro method
Authors: Nordkvist Erik , Graham Hadden , Åman Per 
Published: October 2006

AbstractSoluble degraded lignin complexes (LCs) were prepared using a two‐step incubation with buffered rumen fluid, and isolation of the LC from the latter liquid phase by filtration, dialysis and freeze drying. The yields of crude LC were 19 and 10 g kg−1 of initial dry matter for wheat straw (Triticum arvense L cv Holme) and red clover (Trifolium pratense L cv Hermes II) stems, respectively. Gel permeation chromatography of both LCs showed similar patterns with about 95% of the material having a molecular weight of 12 000 to 16 000 when compared with dextran standards. The total content of carbohydrates in the complexes was 82 g kg−1 DM in wheat straw LC and 50 g kg−1 DM in red clover stem LC. Uronic acid and arabinose residues dominated both species with xylose, galactose and glucose as important residues in wheat straw LC and galactose and glucose residues in red clover stem LC. The lignin content estimated by the acetyl bromide method was 328 g kg−1 DM in wheat straw LC and 139 g kg−1 DM in red clover stem LC, and nitrobenzene oxidation of both LCs yielded vanillin and syringic aldehyde in approximately equal amounts. NMR spectroscopy gave glycosidic, but not aromatic, signals, and ESR spectroscopy indicated the presence of stable radicals.
A cooking quality parameter as an indicator of adulteration of Basmati rice
Authors: Vaingankar Nutan M , Kulkarni Pushpa R 
Published: October 2006

AbstractAmong various cooking quality parameters, differential length/breadth ratio has been found to be a reliable indicator of adulteration of Basmati rice, with Improved Sabarmati, Pusa‐169, PR‐106, Kali‐much, Lakra and Parimal, which are the rice varieties used frequently for adulteration. A minimum value of length/breadth ratio of 3.92±0.09 to 4.09±0.09 was found to be indicative of pure Basmati.
The 1988 shell lecture Plant Nutrition and Human Welfare: The World Scene
Authors: Greenwood D J 
Published: October 2006

AbstractThe proportion of the world's population that cannot get enough food to eat is increasing. Research has led to methods of increasing yields in ‘good’ soils with heavy inputs of fertilisers and other agrochemicals. But millions of people have to rely on food grown with few inputs on soils that are difficult to manage and present severe nutritional problems. There is a pressing need to devise sustainable systems of production that increase yields for these people. The problems that need to be overcome and the opportunities for advance are examined. Innovative agronomic practices are being developed that show promise of success. Quantitative models for soil and plant processes have also been developed and should be applied, to a greater extent than at present, in assessing possible practices in a given area, and in adapting practices to suit conditions. In addition there are a range of new techniques for measuring soil conditions and plant characteristics which should greatly facilitate progress.New methods of supplying crops with nutrients and water have led to spectacular improvements in the production of many horticultural crops in the Western world. Improvements in quality and the introduction of new products have been especially notable. They have enriched the lives of the consumer and created wealth for the producer.Pollution of the environment occurs almost everywhere. It has contributed to the economic decline of some of the earliest industrial areas of the world. Methods of overcoming the chemical constraints to plant growth on polluted and disturbed soils have been devised and have played a major part in improving the appearance of some of these former industrial areas and enabling them to attract modern industries and to enjoy new prosperity. Forest decline brought about by atmospheric pollution is becoming very serious in Western Europe and the USA. So far the only practical remedy involves the application of selected nutrients chosen on the basis of site characteristics.
Use of NAA to inhibit sprouting in sweet potatoes (Ipomea batatas)
Authors: Paton Jane E , Scriven Frances M 
Published: October 2006

AbstractSweet potatoes (Ipomea batatas L (Lam) cv LO 323) were treated with naphthaleneacetic acid, and during storage at 25°C per cent sprouting and per cent weight loss were measured. Naphthaleneacetic acid was applied either under reduced pressure as a 1 g litre−1 solution containing wetting agent or as a dust of 1, 10 or 100 mg per gram of talc. Application of naphthaleneacetic acid by either method reduced sprouting by more than 50% during a storage period of at least 40 days, with the exception of the 1 mg naphthaleneacetic acid per gram of talc which reduced sprouting by 29%. Treatments that significantly reduced sprouting increased water loss. A mechanism for the control of sprouting is proposed.
The thymol method for glucosinolate determination
Authors: Tholen John T , Shifeng Shen , Truscott Roger J W 
Published: October 2006

AbstractThis paper details experiments aimed at optimising the conditions for the determination of glucosinolates in rapeseed (Brassica napus L) using the colorimetric thymol procedure.Glucose could not be substituted for sinigrin when preparing a standard curve for glucosinolate determination unless a correction factor was employed. The value of this factor was found to depend on the concentration of sulphuric acid. Although the coloured complexes formed between thymol and either glucose or sinigrin were found to be unstable at 100°C, the sinigrin/ glucose colour ratio remained relatively constant for incubation times from 40 to 60 min. It was found necessary to increase the amount of thymol present to a final value of 0.23% to ensure complete reaction of glucosinolates. The revised method can be employed successfully for the analysis of glucosinolates in both seed and meal.
Inexpensive, rapid screening method for aflatoxins in peanuts and peanut products
Authors: Sylos Celia M , Rodriguez‐Amaya Delia B 
Published: October 2006

AbstractSurveys of major Brazilian foodstuffs demonstrated that peanuts and peanut products continue to be very susceptible to aflatoxin contamination. To prevent, or at least minimise, the problem the aflatoxins need to be monitored by a rapid and inexpensive screening method. The AOAC Romer method has been used and found highly reliable. However, the clean‐up step utilises anhydrous FeCl3 and basic CuCO3 which are expensive and not readily available in Brazil. Thus, the extraction (with a mixture of 270 ml methanol plus 30ml 40 g litre−1 aqueous KCl) and clean‐up (150 ml 100 g litre−1 aqueous CuSO4) steps of the method of Soares and Rodriguez‐Amaya (1985) were combined with the AOAC minicolumn to provide a rapid, inexpensive screening technique. Fifty‐two sample lots of peanuts and peanut products were screened by this and Romer's method, and the results were in complete agreement: 28 samples were negative, four < 20 μg kg−1, 12 in the range 20–50 μg kg−1, three in the range 50–100 μg kg−1 and 5 >100 μg kg−1. The results also agreed well when the extracts obtained by the two methods were submitted to quantitative TLC.
Non‐destructive determination of the moisture content of individual wheat grains by nuclear magnetic resonance
Authors: Chambers John , McKevitt Nicola J , Scudamore Keith A , Bowman Clive E 
Published: October 2006

AbstractThe non‐destructive determination of the moisture content of wheat samples as small as an individual grain would have a range of uses whether for repeated measurements, as in physiological studies of development, or to allow subsequent analysis for other factors such as pesticide residues. However, no such method has yet been described. A suitable method has now been developed using an ordinary nuclear magnetic resonance (NMR) spectrometer. With a calibration set of 100 grains, the relationship between NMR response and oven moisture content (range 3‐3 to 19‐6%) was described by a full quadratic model with which there was no remaining lack of fit (1‐465 ns), and the repeatability of the model was acceptable (standard estimate of error 0‐9995). The quality of fit of the NMR predicted moisture content to the oven moisture content for three test sets each of 100 grains was also satisfactory (standard deviation of difference 0‐973 to 1‐352). Using two batches of 25 fumigated grains, the method has been used to show that the different amounts of residues of 1, 1, 1‐trichloroethane were not related to moisture content, as had been previously suggested.
Volatile compounds produced in maillard reactions involving cysteine, ribose and phospholipid
Authors: Farmer Linda J , Mottram Donald S , Whitfield Frank B 
Published: October 2006

AbstractThe interaction of phospholipid in the Maillard reaction between cysteine and reducing sugars is of importance in the formation of meat flavour. The major volatile products of the aqueous reaction between cysteine and ribose, in the absence and presence of phospholipid, have been studied by gas chromatography (GC)‐mass spectrometry and GC‐infrared spectroscopy, and the individual odours assessed by sensory evaluation of the GC effluent. Without phospholipid, sulphur‐containing heterocyclic Maillard products predominated, while the inclusion of phospholipid added lipid degradation products as well as certain compounds specific to the interaction of lipid in the Maillard reaction. The phospholipid also has a marked effect on the overall odour of the reaction mixtures and on the nature of the individual aromas detected.
A review of limonin in grapefruit (Citrus paradisi) juice, its relationship to flavour, and efforts to reduce it
Authors: Fellers Paul J 
Published: October 2006

AbstractEver since limonin was first discovered in grapefruit (Citrus paradisi Macf) juice in 1965 and found responsible for significantly contributing to bitterness in the juice, a great deal of research has been directed towards understanding its role therein. Information is presented relative to limonin's chemical determination, taste threshold and content in grapefruit juice, and to relevant legislation. Also considered are (1) several factors affecting the limonin content of grapefruit juice (2) the effect of limonin content on sensory flavour in grapefruit juice (3) the interaction between the Brix: acid ratio and limonin content in affecting grapefruit juice flavour and (4) methods for reducing limonin in citrus juices generally. Finally, recommendations for future studies on limonin in grapefruit juice are reviewed.
Effect of forage cell wall phenolic acids and derivatives on rumen microflora
Authors: Hartley Roy D , Akin Danny E 
Published: October 2006

AbstractThe trans isomers of methyl and t‐butyl esters of p‐coumaric acid and 4,4′‐ dihydroxy‐α‐truxillic acid were compared with trans‐p‐coumaric acid in relation to their toxicity against rumen microorganisms. Toxicity was evaluated by the effect on growth of pure cultures of Bacteroides ruminicola and Ruminococcus flavefaciens and by the effect on dry matter loss in in‐vitro digestion studies using rumen fluid. Growth of the pure cultures of rumen bacteria was reduced by the methyl and t‐butyl esters as much as or more than by p‐coumaric acid. In contrast, 4,4′‐dihydroxy‐α‐truxillic acid, a photodimer of p‐coumaric acid, was only marginally inhibitory to growth of these bacteria. At 5 mM concentration in rumen fluid, the esters inhibited dry matter digestion of bermudagrass by rumen bacteria and by fungi, but results for 4,4′‐dihydroxy‐α‐truxillic acid were similar to the control treatment in which no phenolic compound was added.
Cyclodimers of p‐coumaric and ferulic acids in the cell walls of tropical grasses
Authors: Ford Clive W , Hartley Roy D 
Published: October 2006

AbstractCell walls from leaves and stems of three tropical grasses (Setaria anceps cv Nandi (Schumach) Moss), pangola grass Digitara decumbens Stent and spear grass Heteropogon contortus (L) Beauv ex Roemer & Schultes were extracted with alkali, and ether‐soluble fractions were prepared from the acidified solutions. Cyclobutane dimers derived from p‐coumaric acid (CA: 3‐(4‐hydroxypheny) propenoic acid) and ferulic acid (FA: 3‐(4‐hydroxy‐3‐methoxyphenyl) propenoic acid) were found in all plant residues. Structural information on the dimers was obtained by gas chromatography‐mass spectrometry. Stem cell walls differed from those of leaf in having major dimer components which contained residues tentatively identified as coniferyl alcohol (3‐(4‐hydroxy‐3‐methoxyphenyl)‐2‐propen‐l‐ol). Species differences in leaf cell wall cyclodimers were evident. Pangola and setaria grasses had dimers mainly derived from FA, whereas spear grass had over 70% of dimers derived from CA. Di‐esterification of some dimers in the cell walls was confirmed by the release of dimers containing the reduced forms of CA and FA (coumaryl and coniferyl alcohols respectively) when leaf cell walls were extracted with borohydride. Head to tail dimerisation giving derivatives of truxillic acid (t‐2, c‐4‐diphenyl‐r‐l, t‐3‐cyclobutanedicarboxylic acid) predominated, although evidence was obtained for the presence of head‐to‐head coumaric acid dimers (derivatives of truxinic acid, t‐3, t‐4‐diphenyl‐rl, c‐2‐cyclobutanedicarboxylic acid) in setaria stem and spear grass leaf. The results suggested that cyclodimers in grass cell walls occurred in cross‐linking structures of varying complexity between macromolecules, where they would possibly contribute to fibre strength and thus have an adverse efect on the nutritional value of forage.