Extraction of rye bran by supercritical carbon dioxide: influence of temperature, CO2, and cosolvent flow rates

Process parameter optimization for the supercritical CO(2) extraction of rye bran to obtain alkylresorcinols (AR) was studied by carrying out a two-level fractional design experiment. Four parameters, temperature, CO(2) flow rate, cosolvent percentage, and extraction time, presumed to influence the extraction process, were analyzed. A tentative fractionation of the crude extract was also carried out and is discussed. The best extracts were achieved when the CO(2) flow rate and extraction time or temperature and cosolvent addition were kept high. It was found that temperature increase was not statistically significant within the range of the study performed, and the extraction time was thus the most important factor. A preliminary fractionation process in two cyclone separators yielded two fractions, one rich in AR components with higher molecular weights and the other rich in AR components with low molecular weight.     

Induction of antioxidant flavonol biosynthesis in fresh-cut potatoes. Effect of domestic cooking

The effect of fresh-cutting and subsequent cold storage on phenolic compounds from five long-term-stored potato cultivars (Agria, Cara, Liseta, Monalisa, and Spunta) was studied. Fresh-cutting induced the biosynthesis of three flavonols, which were identified by HPLC-DAD-ESIMS as quercetin 3-rutinoside, quercetin 3-diglucoside, and quercetin 3-glucosylrutinoside. The flavonols were detected after a lag period of 3 days of cold storage. The content ranged from 6 to 14 mg/100 g of fresh weight depending on the cultivar after 6 days of storage. Chlorogenic acid as the main caffeic acid derivative and the amino acids tyrosine and tryptophan were also quantified. The effect of cold storage under light or in dark was studied with new-season-harvested Monalisa potatoes. The flavonol induction was higher in fresh-cut potatoes stored under light than in the dark. However, caffeic acid derivatives were not affected. Domestic cooking such as boiling, microwaving, and frying provoked a partial loss of the flavonols, which were retained in the range of 4-16 mg per serving (213 g). Steam-cooking resulted in the highest retention of caffeic acid derivatives and aromatic amino acids compared with the other cooking methods studied. This means that due to the large amount of potatoes consumed in the Western diet, fresh-cut potatoes can be a significant source of health-promoting phenolics.     

Evaluation of bulk density of Albaqualf soil under different tillage systems using the volumetric ring and computerized tomography methods

The volumetric ring and the computerized tomography (CT) techniques were applied to study soil bulk density, in order to understand the compaction of an Albaqualf soil (Planosol) of the Rio Grande do Sul State, Southern Brazil (latitude 31°52′00″S and Longitude 52°21′24″W). Among six different tillage systems and crop rotations the greatest soil bulk density was measured for the continuous irrigated rice crop system and the lowest for the no-tillage treatment under rye grass straw. The CT method enabled the measurement of bulk density variations in the soil profile and indicated critical zones not observed by the volumetric ring method that measures only the mean sample soil bulk densities. A meaningful correlation between soil bulk densities measured by both methods was found, although the CT method presented more reliable results in comparison to the volumetric ring method. A 3% variation in bulk density was observed due to method intrinsic errors, probably also correlated to different samples sizes.     

Use of activated bentonites in controlled-release formulations of atrazine

The herbicide atrazine (6-chloro-N2-ethyl-N4-isopropyl-1,3,5-triazine-2,4-diamine) was incorporated in alginate-based granules to obtain controlled-release (CR) properties. The basic formulation [sodium alginate (1.40%)-atrazine (0.60%)-water] was modified by the addition of sorbents. The effect on atrazine release rate caused by the incorporation of acid-treated bentonite (0.5 and 2.5 M H2SO4) in alginate formulation was studied by immersion of the granules in water under static conditions. The water uptake, sorption capacity of the sorbent, permeability, and time taken for 50% of the active ingredient to be released into water, t50, were calculated for the comparison of the preparations. t50 values were longer for those formulations containing acid-treated bentonite (36.78 and 29.01 days for 0.5 and 2.5 M H2SO4 treatments, respectively) than for the preparation without bentonite (9.69 days). On the basis of a parameter of an empirical equation used to fit the herbicide release data, it appears that the release of atrazine from the various formulations into water is controlled by diffusion mechanism. The sorption capacity of the sorbents and the permeability of the formulations (ranging from 4.99 to 20.83 mg day(-1) mm(-1)) were the most important factors affecting herbicide release.     

A kinetic study of p-cresol oxidation by quince fruit polyphenol oxidase

The monophenolase activity of quince pulp polyphenol oxidase was characterized by extracting samples using a combination of a two-phase partition step in Triton X-114, followed by a PEG 8000/phosphate partition step, and a final ammonium sulfate fractionation between 30 and 75%. The purification method avoids the loss of cresolase activity described in another quince pulp polyphenol oxidase. The activity was characterized by a lag period, whose duration depended on the substrate concentration, the pH, and the presence of catalytic amounts of o-diphenol. By increasing the concentration of o-diphenols, it was possible to evaluate the enzyme activation constant, K(act), which showed a value of 4.5 microM for 4-methylcatechol. A general kinetic mechanism for this enzyme is used to explain the loss of activity that normally occurs during quince pulp polyphenol oxidase purification.     

Application of Hansch's model to guaianolide ester derivatives: a quantitative structure-activity relationship study

A quantitative structure-activity study to evaluate the effect of lipophilia/aqueous solubility on etiolated wheat coleoptiles elongation has been carried out with 34 guaianolides having different numbers of hydroxyl groups and ester side chains of variable length and structure: linear, branched, aromatic, and unsaturated. Compounds have been tested in a range of concentrations between 10 and 1000 microM. Data show a strong influence of lipophilia, expressed as logP values. Specially, data from alkylic side chain ester derivatives adjust to the mathematical model based on Hansch's transport theory; hence, a quantitative structure-activity relationships (QSAR) correlation with a high degree of reliance is provided. Moreover, all active compounds fit the Lipinski's rule of five. Also, the presence of additional hydroxyl groups and their derivatives in the basic skeleton does not affect the mode of action but greatly influences the activity, as they modify the transport through membranes and aqueous phases. Finally, a second hydroxyl group enhances differences of activity between alkylic side chain derivatives by increasing differences in van der Waals interactions.     

Effects of oleic acid rich oils on aorta lipids and lipoprotein lipase activity of spontaneously hypertensive rats

Hypertension development in the spontaneously hypertensive rat (SHR) leads to vascular wall widening by smooth muscle cell proliferation. In these cells, triglycerides (TG) and cholesteryl esters (CE) can accumulate until they become foam cells. We administrated two oleic rich oils, virgin olive (VOO) and high oleic sunflower oils (HOSO), to Wistar-Kyoto rats (WKY) and SHR because these oils have been reported to reduce the risk for coronary heart disease in hypertensive patients and SHR. After 12 weeks of feeding, we analyzed the TG and CE composition and the lipolytic (lipoprotein lipase, LPL, and non-LPL) activity in aortas of these animals. HOSO increased the content of linoleic acid in CE and TG of aortas from both WKY and SHR as compared with animals fed VOO by proportionally decreasing the content of oleic acid. Conversely, VOO reduced the LPL and non-LPL lipolytic activities, hence limiting the free fatty acids available for the synthesis of TG and CE in the vascular wall.     

Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity

Polyphenol content, free radical scavenging capacity, and changes during storage over 7 months in the dark were studied in ecological and conventional red and white wines. In red wines, the most changeable components during storage were the anthocyanins since during storage anthocyanins content decreased 88% in conventional wine and 91% in ecological wine. Initially, the total flavonol contents of the conventional and ecological red wines were 163.88 +/- 2.69 and 153.58 +/- 1.71 mg/L, respectively, and no significant variations occurred during storage. No differences in hydroxycinnamic acid derivatives content between conventional and ecological red and white wines were observed. The flavonol level in white wines was very low, as expected since these compounds are found in grape skin. The initial antioxidant activity was 5.37 +/- 0.14 and 5.82 +/- 0.31 mM equivalents Trolox for conventional and ecological red wines, respectively; no significant differences were observed (p = 0.2831), and these values were 7-8 times higher than the antioxidant activity observed in conventional and ecological white wine. In contrast with other studies, the total concentrations of phenolic compounds in conventional and ecological red and white wines were not related to antioxidant activity (p > 0.05). In red wines, no significant differences were observed in the antioxidant activity of ecological and conventional red wine (p = 0.28), while in white wine significant differences were observed in the antioxidant activity between conventional and ecological white wine (p = 0.006).     

Artichoke (Cynara scolymus L.) byproducts as a potential source of health-promoting antioxidant phenolics

The present study reports a fast, economical, and feasible way to extract antioxidant phenolics from artichoke byproducts: raw artichoke (RA), blanched (thermally treated) artichoke (BA), and artichoke blanching waters (ABW). These byproducts represent a huge amount of discarded material in some industries. Two protocols, with possible industrial applicability, based on both methanol and water extractions were used. Phenolic contents (expressed as caffeic acid derivatives) (grams per 100 g of dry extract) were 15.4 and 9.9 for RA when extracted with methanol and water, respectively; 24.3 and 10.3 for BA when extracted with methanol and water, respectively; and finally, 11.3 g of phenolics/100 mL of ABW. Therefore, methanol extracts yielded more phenolics than water extracts, especially when BA byproducts were used. The higher amount of phenolics in BA could be due to the inactivation of polyphenol oxidase (PPO) at the industrial scale (due to blanching process), avoiding PPO-catalyzed oxidation of these phenolics, a phenomenon that could occur in RA byproducts. Artichoke extracts from industrial byproducts showed a high free radical scavenging activity (versus both DPPH* and ABTS*+ radicals) as well as capacity to inhibit lipid peroxidation (ferric thiocyanate method). According to these results, the use of artichoke extracts from industrial byproducts as possible ingredients to functionalize foodstuffs (to decrease lipid peroxidation and to increase health-promoting properties) is suggested.