bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of wine turbidity on the accumulation of biogenic amines during aging
Authors: Jiménez Moreno Nerea , Ancín Azpilicueta Carmen 
Published: August 2004

AbstractIn this work the concentration of biogenic amines in filtered and unfiltered wine during aging in oak barrels was studied. Red wine from Merlot grapes was used. The wine remained for 243 days in barrels of American oak (Quercus alba) and French oak (Quercus sessilis) from the Allier and Nevers regions. Results showed that the different degree of wine turbidity did not have any influence on the accumulation of biogenic amines during the aging period. Histamine and tyramine were degraded at the end of aging; however, the concentration of histamine in both matured wines was higher than 8 mg l−1, which could be a toxic danger to consumers. Putrescine and cadaverine were formed during aging and were not degraded. Phenylethylamine + spermidine were formed, above all, towards the end of the aging period, and the concentration of spermine did not show any appreciable variation. Copyright © 2004 Society of Chemical Industry
Effects of carrier matrix and dosing frequency on digestive kinetics of even‐chain alkanes and implications on herbage intake and rate of passage studies
Authors: Giráldez F Javier , Lamb C Stuart , López Secundino , Mayes Robert W 
Published: August 2004

AbstractAn experiment was carried out to investigate the digestive kinetics of various even‐chain alkanes adsorbed into different carrier matrices and to assess their potential use to estimate faecal output, herbage intake and rate of passage in goats. The carrier matrices (alkanes) tested were cellulose powder (C24 and C28 alkanes), paper bungs (C26 alkanes), Gilson paper filters (C30 alkanes) and shredded paper (C32 alkanes). Effects of carrier matrix and dosing frequency (once or twice daily) on diurnal fluctuations of faecal marker concentrations were simulated by modelling the faecal excretion curves of each marker. C32 alkanes adsorbed into shredded paper showed the longest transit time (TT) and the slowest fractional outflow rate from a fast compartment (k2) and consequently a greater total mean retention time (TMRT) than the other markers. In contrast, both C24 and C28 alkanes absorbed into cellulose powder showed the fastest k2 and the shortest TT and TMRT. Our results suggest that relative differences in rate of passage associated with different nutritional treatments can be investigated using even‐chain alkanes as rate of passage markers for comparative studies. Faecal outputs measured or estimated using C28, C30 or C32 alkanes as external markers were not significantly (P > 0.05) different, but the accuracy of estimation was higher with C28 and C32 alkanes (r = 0.81 and 0.83 respectively). On average, faecal output was significantly (P < 0.05) overestimated by 31% (SEM 9.4) and 35% (SEM 11.2) with C24 and C26 alkanes respectively. There were no significant (P > 0.05) differences between observed and estimated herbage intakes when pairs C31/C30 and C33/C32 were used, this latter pair of alkanes giving the best prediction. With the other alkane pairs (C25/C24, C27/C26 and C29/C28), estimates were biased, although actual and predicted values were significantly (P < 0.05) correlated. The simulation study revealed that, when markers were dosed twice a day, there were no significant (P > 0.05) differences between even‐chain alkanes in the amplitude of the diurnal fluctuation of their faecal concentrations. However, when the marker administration was as a single dose per day, C32 alkane absorbed into shredded paper resulted in the narrowest range of variation, with no significant differences among the other carrier matrices. Copyright © 2004 Society of Chemical Industry
Carbohydrate composition and physico chemical properties of artisanal honeys from Madrid (Spain): occurrence of Echium sp honey
Authors: Sanz ML , González M , de Lorenzo C , Sanz J , Martínez‐Castro I 
Published: August 2004

AbstractArtisanal honey samples produced in Madrid province (central Spain) were characterised from their melissopalynological analysis, carbohydrate composition and physicochemical parameters. Melissopalynological analysis showed that Echium sp pollen appeared as the dominant palynomorph in most samples. It was also observed that many honey samples were natural blends from both nectar and honeydew botanical origins. Twenty‐five carbohydrates (glucose, fructose, 16 disaccharides and seven trisaccharides) were detected and quantified. Discriminant analysis was used to describe the variability of compositional data, which was probably associated with the different honey sources analysed (honeydew, Echium sp and other nectar plants), which in turn was related to the physiographical conditions (plain or mountain) occurring in Madrid province. Copyright © 2004 Society of Chemical Industry
DNA tests based on coat colour genes for authentication of the raw material of meat products from Iberian pigs
Authors: Fernández Ana , Fabuel Estela , Alves Estefânia , Rodriguez Carmen , Silió Luis , Óvilo Cristina 
Published: August 2004

AbstractTraceability in the meat supply chain depends on systems based on electronic identification, but DNA tests would be suitable to audit the genetic origin of some labelled meat products. Differentiated labelling is required for highly prized meat products from purebred Iberian pigs and from animals crossbred with the Duroc breed. A panel of breed specific markers based on polymorphisms found in two coat colour genes was investigated in the present study. The genotyping of the G/C or A/G polymorphisms at nucleotide positions −160 and 727 bp of the melanocortin receptor 1 (MC1R) gene can be indistinctly used to discriminate the Duroc specific allele (MC1R*4) from all the alleles (MC1R*3, MC1R*6 and MC1R*7) found in the Iberian breed. It allows one to differentiate unambiguously samples from purebred Iberian and ${1 \over 2}$ Duroc crossbred genotypes. The additional genotyping of the A/G polymorphism at position 2462 of the pink‐eyed dilution (OCA2) gene, four microsatellites (SW24, SW413, SW874 and SW1057) and nine amplified fragment length polymorphism (AFLP) markers would allow one to detect ${1 \over 4}$ Duroc crossbred genotypes with a probability of exclusion of the pure Iberian origin greater than 0.968. The validation of batches of marketed products may be achieved with more single tests on pooled DNA samples. Copyright © 2004 Society of Chemical Industry
Effects of monoglyceride content, cooling rate and shear on the rheological properties of olive oil/monoglyceride gel networks
Authors: Ojijo Nelson KO , Neeman Ishak , Eger Shaul , Shimoni Eyal 
Published: August 2004

AbstractFunctionality of conventional fat spreads can be achieved without hydrogenation by the formation of stable network structures upon cooling of mixtures of monoglycerides (MGs) and vegetable oils from the melt. Such mixtures are healthy substitutes for margarine and butter. The effects of MG content, cooling rate and shear on the temperature ramp, mechanical spectra and hardness of olive oil/MG gel networks were investigated. A minimum MG volume fraction was necessary for formation of a gelled network, but this concentration was less than that needed for a space‐filling network structure. Onset of gel network or structure formation was indicated by a sudden divergence in value of the elastic modulus G′. The temperature at onset of structure formation, To, final G′ value and network hardness all increased with increase in MG content. High cooling rates led to low final G′ values but harder networks, and vice versa. Maximum gel network development occurred when moderate shear (about 300 s−1) was applied at incipient gelation. Copyright © 2004 Society of Chemical Industry
Effect of fungal damage by Fusarium spp and Diaporthe/Phomopsis complex on protein quantity and quality of soybean seed
Authors: Meriles José M , Lamarque Alicia L , Labuckas Diana O , Maestri Damián M 
Published: August 2004

AbstractSeeds from three soybean genotypes were tested to evaluate the effect of fungal damage by Fusarium spp and Diaporthe/Phomopsis complex on protein quantity and quality. Fungus‐infected seeds had higher protein contents than uninfected ones. A selective degradation of soluble proteins was detected in seeds infected with either fungus. Some of the storage proteins degraded were identified as α′, α and β subfractions of the β‐conglycinin, and A3 subfraction of the glycinin. Furthermore, reductions in lipoxygenase and trypsin inhibitor activities were observed in fungus‐infected seeds. Amino acid composition did not vary between infected and uninfected seed lots, so protein degradation should not affect amino acid structures. Copyright © 2004 Society of Chemical Industry
Effect of milk fat replacement by polyunsaturated fatty acids on the microbiological, rheological and sensorial properties of fermented milks
Authors: Martín‐Diana Ana B , Janer Carolina , Peláez Carmen , Requena Teresa 
Published: August 2004

AbstractA modified milk (W3DD) where fat had been replaced by oils enriched in ω‐3 polyunsaturated fatty acids was used for the manufacture of a set‐type fermented product. In order to improve the organoleptic properties of the product, 30 g l−1 whey protein concentrate (WPC) was added during the manufacturing process. Samples were fermented employing a commercial probiotic starter culture (ABT‐2), which contained Streptococcus thermophilus ST‐20Y, Lactobacillus acidophilus LA‐5 and Bifidobacterium lactis BB‐12. The acidification process was dependent on the WPC addition, which favoured the increase of viable counts, but fermentation was not influenced by the milk fat composition. The highest counts of the probiotic strains, L acidophilus LA‐5 (3.3 × 105 cfu g−1) and B lactis BB‐12 (5.5 × 107 cfu g−1), after 21 days of storage at 4 °C, were found in fermented products derived from W3DD supplemented with WPC. Addition of WPC also increased the firmness of the products and reduced syneresis. No apparent colour changes due to fat composition or WPC supplementation were observed in the products. Milk fat replacement by oils rich in ω‐3 polyunsaturated fatty acids had a negative influence on the product texture but did not affect the typical yoghurt flavour. These defects were overcome by the addition of 30 g l−1 WPC, which improved the appearance, texture and general acceptability scores in the product. Copyright © 2004 Society of Chemical Industry
The effect of sowing date and growth stage on the essential oil composition of three types of parsley (Petroselinum crispum)
Authors: Petropoulos SA , Daferera D , Akoumianakis CA , Passam HC , Polissiou MG 
Published: August 2004

AbstractEssential oils obtained by simultaneous distillation–extraction (SDE) from leaves, petioles and roots of three types of parsley (turnip‐rooted, plain leaf and curly leaf type), sown on three different dates, were analysed by GC‐MS (gas chromatography–mass spectrometry) analysis. Parsley plants were found to produce mainly β‐phellandrene, 1,3,8‐p‐menthatriene, α‐,p‐dimethylstyrene, myristicin, β‐myrcene and apiole. In some cases α‐ and β‐pinene were also found, whereas β‐elemene was detected, especially in the curly leaf type. The growth stage, plant tissue and date of sowing, as well as the climate conditions, all had a significant effect on the essential oil composition by altering the ratio of the above substances. Copyright © 2004 Society of Chemical Industry
Low‐temperature wine‐making using yeast immobilized on pear pieces
Authors: Mallios P , Kourkoutas Y , Iconomopoulou M , Koutinas AA , Psarianos C , Marchant R , Banat IM 
Published: August 2004

AbstractA biocatalyst was prepared by the immobilization of Saccharomyces cerevisiae AXAZ‐1 yeast cells on pear pieces and tested for grape must fermentation in both batch and continuous conditions. The immobilized yeast cells were stable and active even at low temperatures (<10 °C). Wine production under batch fermentation at 8 °C was completed within 15 days while at 3 °C it took 36 days. In continuous fermentation, the bioreactor was operated for 33 days, then stored for 12 days at 10 °C, and re‐run for another 15 days without any diminution of the ethanol productivity. Total acidity of the produced wines remained within the ranges usually observed in dry wines, while volatile acidity was found in rather increased levels. The concentrations of higher alcohols (1‐propanol, isobutyl alcohol and amyl alcohols) were relatively low, while ethyl acetate was detected at up to 118 mg l−1, contributing to the fruity aroma of the wines produced. Preliminary sensory evaluations carried out in the laboratory indicated the fine quality of the produced wines. Copyright © 2004 Society of Chemical Industry
Phenolic compounds and the colour of oranges subjected to a combination treatment of waxing and irradiation
Authors: Moussaid Mostafa , Caillet Stéphane , Nketsia‐Tabiri Joséphine , Boubekri Cheikh , Lacroix Monique 
Published: August 2004

AbstractThe effects of waxing, irradiation doses and storage on phenolic compounds and colour of irradiated oranges were investigated. Mature oranges (Citrus sinensis (L) Osbeck var Maroc late) waxed or unwaxed were treated with 0, 1 or 2 kGy radiation and stored up to 9 weeks at 20 °C and 40–50% RH. Colour of the oranges, total phenols and flavones in the peel were measured. Phenolic compounds increased with irradiation dose and storage time. Hue angle, L* value and chroma of the orange colour were more affected by waxing and storage time than the irradiation treatment. Changes in the phenolic compounds were linked with changes in the redness and saturation of the orange colour. Irradiation stimulated synthesis of flavones; waxing controlled changes induced by irradiation. These results may aid in maintaining the quality and safety of oranges during storage. Copyright © 2004 Society of Chemical Industry
Oxidative behaviour of Blanquilla pears treated with 1‐methylcyclopropene during cold storage
Authors: Larrigaudière Christian , Vilaplana Rosa , Soria Yolanda , Recasens Inmaculada 
Published: August 2004

AbstractThe increasing use of 1‐methylcyclopropene (1‐MCP) to extend the commercial life of fruit constitutes an attractive way of improving packing house competitiveness. This compound prevents the effects of ethylene in a wide range of fruit and vegetables. However, despite the extensive literature relating to this action on ethylene, little is known about its other physiological effects. In this work, pears (Pyrus malus L cv Blanquilla) were treated with 100 ppb 1‐MCP immediately after harvest and stored in air for 5 months. Differences in oxidative stress and in antioxidant potential between controls and 1‐MCP‐treated fruits were established, determining the changes in the levels of hydrogen peroxide, ascorbate content and ionic leakage during storage. Activities of the H2O2‐generating enzyme superoxide dismutase (EC 1.15.11) and the H2O2‐scavenging enzymes catalase (EC 1.11.1.6), ascorbate peroxidase (EC 1.11.1.11) and unspecific peroxidase (EC 1.11.1.7) were also determined. 1‐MCP‐treated fruits exhibited lower levels of hydrogen peroxide, ascorbate and lower ionic leakage during storage. In accordance with this result, 1‐MCP‐treated fruits also exhibited higher enzymatic antioxidant potential. These results challenge the hypothesis that the beneficial effects of 1‐MCP on ripening were not exclusively due to its action on ethylene but also to an increase in antioxidant potential in pear. Copyright © 2004 Society of Chemical Industry
Effects of irradiation in combination with waxing on the essential oils in orange peel
Authors: Moussaid Mostafa , Caillet Stéphane , Nketsia‐Tabiri Joséphine , Boubekri Cheikh , Lacroix Monique 
Published: August 2004

AbstractThe study evaluated the effects of waxing, irradiation dose and post‐irradiation storage time on the essential oils in orange peel. Mature oranges (Maroc late) waxed or unwaxed were treated with 1 or 2 kGy radiation and stored for 9 weeks at 20 °C and 40–50% RH. Essential oils from the peel were extracted and analysed by GC. Results showed that D‐limonene was significantly lower in waxed oranges; levels in samples treated with 2 kGy were higher than those in non‐irradiated or treated with 1 kGy. Linalool, methyl anthranilate and 3,7‐dimethyl‐2,6‐octadienal decreased as the dose increased. Levels of linalool increased with storage time but D‐limonene was unaffected. These results may aid in guaranteeing the quality of orange essential oils during storage time. Copyright © 2004 Society of Chemical Industry
Antimutagenic and antioxidant activities of cascalote (Caesalpinia cacalaco) phenolics
Authors: Veloz‐García Rafael A , Marín‐Martínez Raúl , Veloz‐Rodríguez Rafael , Muñoz‐Sánchez Claudia I , Guevara‐Olvera Lorenzo , Miranda‐López Rita , González‐Chavira Mario M , Torres‐Pacheco Irineo , Guzmán‐Maldonado Salvador H , Cardador‐Martínez Anaberta , Loarca‐Piña Guadalupe , Guevara‐González Ramón G 
Published: August 2004

AbstractThere is an increasing awareness and interest in the antioxidant behaviour and potential health benefits of phenolic acids. The identification of novel sources of phenolic acids has been also of scientific interest. Cascalote (Caesalpinia cacalaco) pods are known to be a good source of ‘tannins’, the name by which industry in Mexico recognizes phenolic extract. Phenolics were determined as gallic acid equivalents g−1. The antimutagenic activity against aflatoxin B1 and the antioxidant activity, using two different methods, of the extract were also evaluated. Gallic acid accounts for almost 90% of the phenolic extract of cascalote, the remaining 10% was tannic acid. Antimutagenic activity of cascalote phenolics was dose‐dependent, showing an inhibition level of 64.42% at the highest dose assayed. Antioxidant and antiradical activities were also dose‐dependent. The highest antioxidant activity showed by cascalote phenolics was 73.5%, higher than that of Trolox. The highest antiradical activity of cascalote phenolics was 75.3%, higher than that of BHT and Trolox. Cascalote pods are an outstanding source of gallic and tannic acids. Copyright © 2004 Society of Chemical Industry
Aflatoxin‐detoxification achieved with Mexican traditional nixtamalization process (MTNP) is reversible
Authors: Méndez‐Albores JA , Villa GA , Del Rio‐García JC , Martínez EM 
Published: August 2004

AbstractTo evaluate the effectiveness of maize detoxification achieved with the Mexican traditional nixtamalization process (MTNP), grain contaminated with 678.3 µg/kg of total aflatoxins was processed into tortillas. The MTNP caused an apparent 93.2% decrease in aflatoxin content in tortillas. However, extracts acidification prior to mycotoxin quantification caused in maize dough (masa) a 57.2% reformation of the original aflatoxin and 33.9% in tortillas. According to these results, the MTNP seems not to be safe for total detoxification, since a high percentage of the original aflatoxin content can be reverted to the original fluorescent form by the acidic medium. Acidification of the aflatoxin extracts, as occurs during digestion, would lead to a rebuilding of the aflatoxin molecule. Copyright © 2004 Society of Chemical Industry
Plant‐mediated lipolysis and proteolysis in red clover with different polyphenol oxidase activities
Authors: Lee Michael RF , Winters Ana L , Scollan Nigel D , Dewhurst Richard J , Theodorou Michael K , Minchin Frank R 
Published: August 2004

AbstractPolyphenol oxidase (PPO) is an enzyme involved in the browning reaction of red clover leaves, when cut or crushed and exposed to air. PPO starts the browning process by oxidizing endogenous phenols to quinones, which contain electrophilic sites. These sites react with nucleophilic sites of other compounds such as proteins. The leaf tissue of two lines of red clover (cv. Milvus, a genotypic mutant with reduced PPO activity (LowPPO) and the wild‐type, NormalPPO) were extracted in phosphate–citrate buffer, and a third treatment was prepared by extracting the LowPPO leaves in phosphate–citrate buffer plus 50 mM ascorbate to inhibit PPO activity (AscPPO). These extracts were compared over a 12 h time course in terms of proteolytic and lipolytic activity. Characterization of the tissues showed PPO activities of 9.11, 1.85 and 0 Δ optical density g−1 fresh weight min−1, which were reflected in the extent of phenol (derived from quinones) binding to protein after 12 h incubation 102.3, 83.2 and 45.8 mg bound phenol g−1 protein (p < 0.001) for NormalPPO, LowPPO and AscPPO, respectively. Proteolysis measured as free amino acids released into the incubation was significantly reduced (p < 0.001) with increasing PPO activity, with values after the 12 h incubation of 0.03, 0.08 and 0.14 g g−1 protein for NormalPPO, LowPPO and AscPPO, respectively. Lipolysis, measured as the proportional decline in the membrane lipid polar fraction, was likewise reduced (p < 0.001) with increasing PPO activity, with values after the 12 h incubation of 0.12, 0.20 and 0.22 for NormalPPO, LowPPO and AscPPO, respectively. Changes that occurred in the lipid fractions (polar fraction, diacylglycerol, triacylglycerol and free fatty acids) during the incubations are also reported and discussed. These results support the selection of forages high in PPO activity to reduce protein and lipid loses in silo and potentially in the rumen. Copyright © 2004 Society of Chemical Industry
Papain hydrolysates of casein: molecular weight profile and encapsulation in lipospheres
Authors: Barbosa Cristiane MS , Morais Harriman A , Delvivo Fernanda M , Mansur Herman S , De Oliveira Mônica C , Silvestre Marialice PC 
Published: August 2004

AbstractSome reaction parameters were tested in the hydrolysis of casein by papain, in order to prepare hydrolysates with high oligopeptide contents, for either dietetic or pharmaceutical purposes. Five casein hydrolysates were prepared and then fractionated by size‐exclusion HPLC. The rapid correct fraction area method was used for quantifying peptides and free amino acids. Among the five reaction conditions tested, three produced similar peptide profiles. However, the use of a temperature of 37°C and an E:S ratio of 2% is probably the most economical condition for use in large‐scale manufacture. With the aim of masking the bitterness of these preparations, a new method, based on the encapsulation in lipospheres, was used. Also, second derivative spectrophotometry was used for the first time to measure the extent of encapsulation of protein hydrolysates, which changed from 50% to 83%. Moreover, the efficiency of this system was evaluated by analysing other parameters, which showed a reduction of hydrophobicity and bitterness of all samples, as well as good chemical stability during 60 days of storage under refrigeration. The electron microscopical analysis of liposheres showed an average size around 5.0 ± 1.0 µm. Copyright © 2004 Society of Chemical Industry
Chemical, antioxidant and antifungal activities of volatile oil of black pepper and its acetone extract
Authors: Singh Gurdip , Marimuthu P , Catalan C , deLampasona MP 
Published: August 2004

AbstractGC and GC‐MS analysis of volatile oil obtained from Piper nigrum L resulted in the identification of 49 components accounting for 99.39% of the total amount, and the major components were β‐caryophyllene (24.24%), limonene (16.88%), sabinene (13.01%), β‐bisabolene (7.69%) and α‐copaene (6.3%). The acetone extract of pepper showed the presence of 18 components accounting for 75.59% of the total amount. Piperine (33.53%), piperolein B (13.73%), piperamide (3.43%) and guineensine (3.23%) were the major components. The oil was found to be 100% effective in controlling the mycelial growth of Fusarium graminearum in inverted petriplate technique. The acetone extract retarded 100% mycelial growth of Penicillium viridcatum and Aspergillus ochraceus in food‐poisoning technique. Volatile oil and acetone extract were identified as a better antioxidant for linseed oil, in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Copyright © 2004 Society of Chemical Industry