bluuebunny/crossref_metadata_2025_split huggingface dataset:
A new hydrolysis technique for steroid glycoalkaloids with unstable aglycones from Solanum spp.
Authors: Van Gelder Wim M. J. 
Published: October 2006

AbstractThe acid hydrolysis of different types of Solanum steroid (glyco)alkaloids, solanine, solanidine, solasodine, demissine and tomatine was studied with various reaction times and acid concentrations. Recovery of aglycone varied considerably; in particular, the aglycones of solanine and tomatine were unstable, even under mild conditions. None of the procedures was suitable for the simultaneous hydrolysis of the different types of glycoalkaloids. A new hydrolysis technique was developed, using a two‐phase system. This system consisted of an aqueous acid phase, in which the substrate was hydrolysed, and an immiscible organic liquid phase. This apolar organic liquid served as a protective phase for the unstable apolar aglycones. The recoveries of the two‐phase hydrolyses were near 100%, regardless of the type and purity (presence or absence of tuber extracts) of glycoalkaloid. Varying the organic phase caused a controllable change in liquid‐liquid partition of glycoalkaloids, aglycones and dehydrated derivatives, allowing the quantitative formation of the desired hydrolysis product. This new hydrolysis technique will improve the current methods of estimating total glycoalkaloids in Solanum spp. The applicability of this technique in estimating cardiac glycosides and for the production of raw steroid material for the pharmaceutical industry is discussed.
Autolysis of phytic acid and protein in canola meal (Brassica spp.), wheat bran (Triticum spp.) and fish silage blends
Authors: Stone Frederick E. , Hardy Ronald W. , Spinelli John 
Published: October 2006

AbstractFish silage, canola meal, and wheat bran were blended to form an acid‐stabilised, paste‐like product. Changes in protein nitrogen, non‐protein nitrogen, phytic acid, and orthophosphorus contents of the acidified blends were measured over a 5‐week period of storage at room temperature (20–22°C). During the storage period, phytic acid from the canola meal was dephosphorylated by phytase from the wheat bran. Changes in the level of non‐protein nitrogen showed that the fish proteins were partially hydrolysed and liquefied during storage, and that the fish enzymes may have partially hydrolysed the canola meal and wheat bran proteins. The resulting product could be stored at room temperature without spoiling and could be dried in conventional drying equipment. This process provides a means of improving the nutritional value of canola meal by reducing its high phytate content, and of producing a homogeneous dry feed commodity from liquid fish silage.
Peach palm (Bactris gasipaes H.B.K.), a new source of vegetable oil from the wet tropics
Authors: Arkcoll David B. , Aguiar Jaie P. L. 
Published: October 2006

AbstractFruit bunches of Bactris gasipaes have been analysed in an attempt to select for high oil content. Bunches varied in weight from 1.4 to 19 kg, of which 86–96.8% was fruit. They held 8–420 fruit of 6.7–244.4 g. Fruit size varied from 1 to 9 cm in diameter, and contained 3.8–225.1 g of mesocarp. The latter, together with the thin exocarp, represented 73.4–98.4% of the fruit weight in seeded fruit. This pulp contained 17.8–74.8% dry matter which consisted of 3.1–14.7% protein, 2.2–61.7% oil, 14.5–84.8% starchy N‐free extract, and 5.2–13.8% fibre. Some mesocarps also had very high levels of carotene (0–70 mg 100g−1 fresh weight) and oxalate‐like crystals were frequently found, especially in and just under the exocarp. Oil contents increased with fruit maturity and also varied a little with bunch and season. The best introduction could produce 34.3% oil per bunch plus 21.3% of a dry meal containing 22.6% protein and 35.8% fibre, plus 4.3% dry kernels containing 21% oil. This very high oil content is well above previous results and suggests that the species might become a useful alternative oil source in the wet tropics, once the character is combined with high field yields. In addition, the oil residue could be used as animal feed or even for human consumption, especially after separating out large fibre particles.
The influence of air temperature and relative humidity on milling performance and flour properties
Authors: Hook Simon C. W. , Bone Geoffrey T. , Fearn Thomas 
Published: October 2006

AbstractThree wheats, one Canadian and two from the UK, were used to investigate the effect of ambient temperature and relative humidity (r.h.) on milling performance and flour properties. When the temperature was varied from 25 to 15°C, a decrease in ambient temperature was accompanied by an increase in extraction rate but no change in flour moisture content. When the r.h. was varied from 70 to 50%, a decrease in r.h. was accompanied by an increase in extraction rate and a decrease in flour moisture content. Changes in r.h. had a greater influence on milling performance and flour properties than did changes in ambient temperature.
A comparison of various extractants for the estimation of extractable zinc in cacao‐growing soils of south‐western Nigeria
Authors: Chude Victor O. , Gabriel Obigbesan O. 
Published: October 2006

AbstractForty‐six soil samples from cacao plantations located in South‐western Nigeria were analysed for extractable zinc by four methods, namely, ammonium acetate, dilute hydrochloric acid, magnesium chloride and diethylenetriamine pentaacetic acid (DPTA). Guinea corn (sorghum) was grown as a test crop. Relations among soil test methods, plant zinc uptake, and soil properties were examined by simple and multiple correlation analyses. The Zn extracted was in the following order: 1.0N NH4OAc>0.1N HCl>2N MgCl2>0.005M DTPA. The only correlation between extracts that was significant at the 5% level was between NH4OAc and DTPA extractable Zn. No soil properties except iron and aluminium oxide were significantly correlated with soil test values. Silt, clay and silt plus clay were correlated at 5, 5 and 1% respectively with Zn uptake, but pH was not. Zinc uptake by the plant was more closely correlated with 2N MgCl2 extractable Zn (r=+0.389) than with 1N NH4OAc extractable Zn (r=+0.291); 0.1N HCl extractable Zn (r=+0.079); or with DTPA extractable Zn (r=+0.220). The best prediction of uptake by plants was observed in multiple regression analyses involving combination of MgCl2 extractable Zn, pH, organic matter, and silt plus clay fraction (r=+0.601).
Distribution of insoluble bound phenolic acids in barley grain
Authors: Nordkvist Erik , Salomonsson Ann‐Christine , Åman Per 
Published: October 2006

AbstractInsoluble bound phenolic acids were analysed by g.l.c. and by h.p.l.c. in eight abraded fractions of barley grain. Vanillic, p‐coumaric, ferulic and diferulic acids were identified in all the fractions. Ferulic and p‐coumaric acids were quantitatively the most important. The outer layers, comprising husks, pericarp, testa and aleurone cells, contained the highest concentrations of total phenolic acids (0.6–0.9%) while their concentrations were considerably lower in the endosperm layers (0.1% or less). Calculated on the basis of the cell wall content in the fractions, the highest concentration of ferulic acid was found in fractions enriched with aleurone cells while the highest concentration of p‐coumaric acid was found in fractions containing high levels of husks.
The effect of irradiation on technological properties and protein solubility of broiler chicken meat
Authors: Zabielski Jan , Kijowski Jacek , Fiszer Włodzimierz , Niewiarowicz Adam 
Published: October 2006

AbstractDuring investigations on the effects of irradiation of chicken meat it was found that a 5 kGy dose of gamma 60Co radiation brings about a statistically significant (P<0.05) increase in free water content, and fall in water holding capacity and water retention capacity, in breast muscles of broiler chickens. The cause of deterioration of hydration properties in meat is a decrease in solubility of the protein fractions after irradiation. The relative protein extractability Y (in 0.1M phosphate buffer+1.1M KI) fell in a linear manner with increase in the radiation dose D according to the equation Y=98.494–0.838 D. The changes in sarcoplasmic fraction extractability Y in 0.03M phosphate buffer are described by the equation Y=101.615–0.515 D, and those of myofibrillar fraction by Y=100.377–1.628 D. Electrophoresis of the protein fraction (soluble in phosphate buffer+1.1M KI) on polyacrylamide gel (with SDS) indicated that the lowest extractability, as compared with untreated samples, was shown by myosin. Other protein solubilities were only slightly altered by the 5 and 10 kGy doses.
Effect of olive collection regime on olive oil quality
Authors: Kiritsakis Apostolos , Markakis Pericles 
Published: October 2006

AbstractThe titratable acidity and the peroxide value of olive oil extracted from olives harvested by shaking the trees over subtented nets increase rapidly as the residence of the fruit on the nets is prolonged. It is recommended that the extraction of the oil from the fruits is not delayed for longer than 2 to 3 weeks.
Preliminary studies on the effects of copper, iron and manganese ions on the degradation of 3‐indolylmethylglucosinolate (a constituent of Brassica spp.) by myrosinase
Authors: Searle Linda M. , Chamberlain Keith , Butcher Dennis N. 
Published: October 2006

AbstractCopper (I and II) and iron (II and III) ions had qualitatively similar effects on the degradation of radiolabelled 3‐indolylmethylglucosinolate. In the presence of myrosinase they increased the production of 3‐indolylacetonitrile (IAN) largely at the expense of ascorbigen (ASC). With the addition of these metal ions the ratio of IAN to the products of the alternative pathways (3,3′‐diindolylmethane, ASC and formaldehyde) decreased as the pH increased from 4 to 7. These ions also led to a small increase in the non‐enzymic production of IAN.
Glucosinolates in Brassica vegetables. Analysis of twenty‐seven cauliflower cultivars (Brassica oleracea L. var. botrytis subvar. cauliflora DC)
Authors: Sones Karen , Heaney Robert K. , Roger Fenwick G. 
Published: October 2006

AbstractThe glucosinolate content of 27 cultivars of commercially grown cauliflower have been determined. The levels of total glucosinolates (<120 mg 100 g−1 fresh wt) were comparable with those previously reported for cabbage, but much lower than those found in Brussels sprouts. The major individual glucosinolates were identified as those possessing prop‐2‐enyl‐, 3‐methylsulphinylpropyl‐, 3‐indolylmethyl‐ and 1‐methoxy‐3‐indolylmethyl‐ side chains. Smaller amounts of but‐3‐enyl‐, 2‐hydroxybut‐3‐enyl‐, 3‐methylthiopropyl‐, 4‐methylthiobutyl‐, 2‐phenylethyl‐, pent‐4‐enyl‐, 2‐hydroxypent‐4‐enyl‐ and 5‐methylthiopentyl‐glucosinolates were also measured in some cultivars, the last three compounds not previously having been reported in cauliflower. Environmental effects, determined for the cultivars Wallaby, Coolabah, Barrier Reef and Snowy River were much less than previously found in Brussels sprouts.
Analysis of cereals, malted foods and dried legumes for N‐nitrosodimethylamine
Authors: Weston Roderick J. 
Published: October 2006

AbstractA number of products manufactured from cereals, including malted breakfast foods, together with a malt extract, malt vinegar and dried peas and beans were analysed for N‐nitrosodimethylamine (NDMA). The only significant results were the levels of NDMA detected in wheaten cornflour (4.2μgkg−1) and in maize meal (2.6μgkg−1). The occurrence of nitrosamines in cereals may be due to the pre‐storage drying of grain in oil or gas‐fired kilns.
Screening for mutagens in norwegian foods by the ames test
Authors: Heriksta Hallgeir 
Published: October 2006

AbstractTwelve Norwegian food products prepared in an ordinary domestic manner, were screened for mutagenic activity towards Salmonella typhimurium strains. Mutagenic activity towards the frameshift mutations strains (TA1538 and TA98) was observed in the basic organic extracts from fried fish cakes and fish pudding. Metabolic activation with rat liver homogenate (S9) was required. The ten other food items studied were found to be devoid of mutagenic activity.
Vitamin A activity in foods of animal origin
Authors: Sivell Lorna M. , Bull Nicola L. , Buss David H. , Wiggins Robert A. , Scuffam David , Jackson Patricia A. 
Published: October 2006

AbstractThe vitamin A activity of 246 samples of 59 different foods of animal origin was determined by high performance liquid chromatography. Wherever possible, the amounts of all‐trans retinol, 13‐cis‐ retinol, dehydroretinol, retinaldehyde and β‐carotene were measured. The relative activity of these components is discussed, and the results compared with previous estimates of the vitamin A content of these foods.
Kinetic study of the effects of extracts from Vicia faba var. equina on intestinal sugar absorption
Authors: Barcina Yolanda , Alcalde Ana I. , Ilundain Anunciación , Larralde Jesús 
Published: October 2006

AbstractAlcoholic and water extracts from seed‐coats of Vicia faba var. equina were prepared and their effects on in‐vivo intestinal sugar absorption across the rat small intestine were investigated. Both extracts significantly (P<0.001) inhibited sugar absorption. The higher and more stable inhibition was induced by the water extract. Pretreatment of the extracts with polyamide significantly (P<0.001) reduced their inhibitory potency but did not abolish it, suggesting the presence in the extracts of some other intestinal sugar absorption inhibitor, different from polyphenols. Although both extracts inhibited intestinal sugar active transport, only the water extract was able to reduce sugar diffusion across the small intestine. These differences in behaviour seem to be related to the polyphenolic content of each extract.
Effect of soluble salts on water absorption by gel‐forming soil conditioners
Authors: Johnson Michael S. 
Published: October 2006

AbstractThe use of gel‐forming synthetic polymers as aids to water retention in sandy soils is an important development to assist plant growth in arid regions. However, the water storage properties of these soil conditioners are significantly affected by the nature and concentrations of dissolved salts in irrigation waters. Moreover, the salt response of products in the three main chemical families—starch copolymers, polyvinylalcohols and polyacrylamides—is very different, emphasising the importance of detailed assays in selecting a product for a particular set of environmental conditions.
Production of high‐fructose rice syrup and high‐protein rice flour from broken rice
Authors: Chen Wen‐Pin , Chang Yung‐Chi 
Published: October 2006

AbstractThe objective of this study was to develop a process for the production of both high‐fructose rice syrup and high‐protein rice flour from broken rice. The rice flour was obtained from broken rice by using either a dry or wet milling method. The glucose produced from the slurry of various raw materials by treating with α‐amylase and glucoamylase was compared. Results indicated that cassava and corn starch were better raw materials than rice flour. However, the filtered residue of liquefied rice slurry could be recovered as high‐protein rice flour. The particle size of rice flour had a small effect on the glucose yield. The orthogonal‐array table (L27) method of experimental design was employed to determine optimum conditions for liquefaction. The glucose yield based on starch was 90.8±3.6% under the following optimum conditions α‐amylase, 0.12%; rice flour, 20%; temperature, 96°C; time, 90 min. The filtrate from liquefied rice slurry was saccharified at 60°C with three different concentrations of glucoamylase. The higher the enzyme concentration, the shorter the time required to reach the maximum yield. After saccharification, the glucose solution was decolourised, desalted and concentrated to 40% d.s. and then isomerised to fructose at 60°C under continuous operation by using immobilised glucose isomerase packed in a column. The isomerised syrup was then purified and concentrated to 71% d.s. The final high‐fructose rice syrup contained 50% glucose, 42% fructose and 3% maltose. After liquefaction, the rice slurry was centrifuged and the precipitate was dried by either spray or drum drying. The composition of these two high‐protein rice flours was almost the same and the protein content was about three times as high as the raw material. There were significant differences in surface structure of rice flour and high‐protein rice flours, as observed by the scanning electron microscope.
Determination of volatile carboxylic acids (C1–C5i) and lactic acid in aqueous acid extracts of silage by high performance liquid chromatography
Authors: Canale Andrea , Valente Maria E. , Ciotti Angelo 
Published: October 2006

AbstractA simple isocratic h.p.l.c. technique was developed for the simultaneous quantitative analysis of lactic, formic, acetic, propionic, isobutyric, n‐butyric and isovaleric acids in aqueous acid extracts of silage. An Aminex HPX‐87H strong cation exchange resin column at 41°C, 0.0025M H2SO4 mobile phase and ultraviolet detector at 210 nm were utilised. Estimated recoveries of acids added to silage ranged from 98.2 to 103.5%.
The effect of two harvests per year on the yield and composition of Tasmanian peppermint oil (Mentha piperita L.)
Authors: Clark Robert J. , Menary Robert C. 
Published: October 2006

AbstractPeppermint (Mentha piperita L.) was harvested on two occasions during the growing season. Double harvesting yielded approximately 140 kg oil ha−‐1. The first harvest was timed to coincide with a period of maximum oil yield per unit area (ca. 70 kg ha−1) and yielded an oil containing 39% menthol. The oil yield in the subsequent regrowth increased to approximately 70 kg ha−1, and when harvested at this stage the oil contained high levels of methol (53%). The oils produced from the double harvest programme could either be combined to resemble the Tasmanian single harvest oil or marketed as distinctive oil types. Organoleptic evaluation indicated that oil from crops 1 and 2 resembled Midwest and Yakima Valley, USA, oils, respectively. Double harvesting had no apparent adverse effect on the regrowth in the following season.
Determination of the silicon content of food
Authors: Bowen H. J. M. , Peggs A. 
Published: October 2006

AbstractThe determination of silicon in biological material was investigated using solution absorption spectrometry (SAS) and atomic absorption spectrometry (AAS). Most analytical reagents and ion‐free waters contain enough silicon to cause high blanks, and require purification. Glassware and silica ware should not be used. Standard silica solutions do not polymerise in a week if the silicon concentration is below 100mg litre−1. Biological materials were dry‐ashed and then fused with pure sodium tetraborate before dissolution in dilute nitric acid. Phosphates interfere with SAS if the P:Si ratio exceeds 5:1 but can be removed by precipitation. They interfere somewhat less with AAS if the P:Si ratio exceeds 20:1. Borates, calcium, potassium and sodium do not interfere with AAS at ratios B:Si = 500:1, Ca:Si = 200:1, K:Si = 100:1, Na:Si = 1000:1. Determinations of silicon in foods by both methods agreed, and barley and oats were found to have a high silicon content. The average British diet is estimated to contain 31 mg silicon day−1.
Wine phenolics—analysis of low molecular weight components by high performance liquid chromatography
Authors: Salagoïty‐Auguste Marie‐Hélène , Bertrand Alain 
Published: October 2006

AbstractLow molecular weight phenolic compounds were separated by high performance liquid chromatography on hydrocarbon‐bonded reverse phase packings, with a water‐methanol elution gradient. Phenolic compounds were extracted from wine with ethyl acetate. A first extraction at pH 7 enabled isolation of neutral molecules (catechins, procyanidins, flavonols, aromatic alcohols); a second extraction at pH 2 was performed to extract phenolic acids. Successive injections of these two extracts in the chromatograph gave the distribution of the different phenolic compounds in the wine under analysis. Analytical data are given for low molecular weight phenolic compounds present in young red Bordeaux wines from different vine cultivars.
A comparison of methods for estimating the cell‐wall content of forage
Authors: Moir Kenneth W. , Martin Peter R. 
Published: October 2006

AbstractIn a comparison of methods for estimating the cell‐wall content of forage, each of three methods was compared separately with the other two in regression analyses. Subtraction of unextracted protein from cell‐wall values removed differences in regression slopes. Parallel slopes, but different intercepts showed that different methods of extracting forage removed different amounts, rather than different proportions of non‐protein, cell‐wall material. With different extraction methods in use, cell‐wall values are meaningful among laboratories using identical analytical procedures, and then only if interference from unextracted protein is excluded.
Efficiency of dietary vegetable oils in preserving the quality of shell eggs under ambient tropical conditions
Authors: Obanu Zak A. , Mpieri A. A. 
Published: October 2006

AbstractThe study evaluates the efficacy of three common market‐grade culinary vegetable oils—groundnut oil, cottonseed oil and coconut oil—in preserving the internal quality of freshly laid eggs coated with them and stored under tropical room conditions of 25–32°C and 40–85% r.h. for 36 days. All three vegetable oils significantly (P<0.01) limited diurnal weight losses of the eggs to 0.013–0.016 g as against 0.186 ± 0.013 g for the untreated eggs over 36 days storage. Liquefaction of the yolk and albumen was also significantly reduced (P<0.05) such that the albumen pH of the oiled eggs increased from 7.65 to only 8.35–8.65 after 36 days when the untreated eggs had an albumen pH of 9.80. Subsequently, the yolk index of oiled eggs dropped by only 0.10–0.13 after 36 days and remained significantly superior (P<0.001) to that of the untreated eggs which had dropped from an initial value of 0.47 to 0.11. These preservative effects of the vegetable oils may be attributable to their fatty acid component, rather than their glycerol which showed no significant (P>0.05) improvement over untreated eggs.
Acceleration of autolysis during fish sauce fermentation by adding acid and reducing the salt content
Authors: Gildberg Asbjørn , Espejo‐Hermes Jasmin , Magno‐Orejana Florian 
Published: October 2006

AbstractGood quality fish sauce was produced from anchovies (Stolephorus spp.) that had been allowed to autolyse at pH 4 and low salt concentration. After an initial phase of rapid autolysis, the samples were neutralised, and salt was added to the normal level (250 g kg−1) before the fish sauce was separated by suction. By this method fish sauce with acceptable flavour could be produced after 2 months, whereas the normal production time is more than 6 months. This rapidly‐produced fish sauce had a lower level of volatile base and acid, and a better balanced composition of essential amino acids than a first grade commercial fish sauce.
A simple method for the extraction of reducing and non‐reducing sugars from carrot and other storage root vegetables
Authors: McKee John M. T. 
Published: October 2006

AbstractA procedure is described for the extraction of sucrose, glucose and fructose from storage root vegetables. An automatic domestic pressure cooker containing a circular test tube rack holding 36 tubes was used for the extraction. All water soluble sugars were extracted in 30 min at 110°C. The method is at least as efficient as those using hot ethanol and methanol: chloroform:water and is significantly more efficient in its use of time and energy.