Analysis of phenolic compounds by high-performance liquid chromatography and liquid chromatography/mass spectrometry in potato plant flowers, leaves, stems, and tubers and in home-processed potatoes

Potato plants synthesize phenolic compounds as protection against bruising and injury from bacteria, fungi, viruses, and insects. Because antioxidative phenolic compounds are also reported to participate in enzymatic browning reactions and to exhibit health-promoting effects in humans, a need exists for accurate methods to measure their content in fresh and processed potatoes. To contribute to our knowledge about the levels of phenolic compounds in potatoes, we validated and used high-performance liquid chromatography and liquid chromatography/mass spectrometry to measure levels of chlorogenic acid, a chlorogenic isomer, and caffeic acid in flowers, leaves, stems, and tubers of the potato plant and in home-processed potatoes. The total phenolic acid content of flowers (626 mg/100 g fresh wt) was 21 and 59 times greater than that of leaves and stems, respectively. For all samples, chlorogenic acid and its isomer contributed 96-98% to the total. Total phenolic acid levels (in g/100 g fresh wt) of peels of five potato varieties grown in Korea ranged from 6.5 to 42.1 and of the flesh (pulp) from 0.5 to 16.5, with peel/pulp ratios ranging from 2.6 to 21.1. The total phenolic acid content for 25 American potatoes ranged from 1.0 to 172. The highest amounts were present in red and purple potatoes. Home processing of pulp with various forms of heat induced reductions in the phenolic content. The described methodology should facilitate future studies on the role of potato phenolic compounds in the plant and the diet.     

Behavior of piezoelectric, dielectric, and elastic constants of wood during about 40 repeated measurements between 100°C and 220°C

This study investigated the behavior of piezoelectric, dielectric, and elastic constants and the crystallinity in wood cellulose by repeated measurements (n = 42) between 100°C and 220°C. There was an insignificant change in the piezoelectric constant during repeated measurements in this temperature range. On the other hand, thermal decomposition of the amorphous region contributed to the decreasing trend of dielectric and elastic constants, although only a small increase in the elastic constant was found at the time of the initial measurements. The increase in the repeated measurements in this temperature range resulted in an increase in the piezoelectric loss modulus constantd ₂₅, which is closely related to energy loss. Thed ₂₅ peak shifted to a higher temperature with increasing measurements, which might be due not to the increase in rigidity of the wood specimen but to the increase in total peak area, which was observed during the later measurements. At the same time, variations of piezoelectric loss modulusd ₂₅ ande ₂₅ at advanced stages of the measurements suggested damage and structural changes in the wood.     

Purification and characterization of polyphenol oxidase from garland chrysanthemum (Chrysanthemum coronarium L.)

Polyphenol oxidase (PPO) of garland chrysanthemum (Chrysanthemum coronarium L.) was purified approximately 32-fold with a recovery rate of 16% by ammonium sulfate fractionation, ion exchange chromatography, hydrophobic chromatography, and gel filtration. The purified enzyme appeared as a single band on PAGE and SDS-PAGE. The molecular weight of the enzyme was estimated to be about 47000 and 45000 by gel filtration and SDS-PAGE, respectively. The purified enzyme quickly oxidized chlorogenic acid and (-)-epicatechin. The K(m) value (Michaelis constant) of the enzyme was 2.0 mM for chlorogenic acid (pH 4.0, 30 degrees C) and 10.0 mM for (-)-epicatechin (pH 8.0, 40 degrees C). The optimum pH was 4.0 for chlorogenic acid oxidase (ChO) and 8.0 for (-)-epicatechin oxidase (EpO). In the pH range from 5 to 11, their activities were quite stable at 5 degrees C for 22 h. The optimum temperatures of ChO and EpO activities were 30 and 40 degrees C, respectively. Both activities were stable at up to 50 degrees C after heat treatment for 30 min. The purified enzyme was strongly inhibited by l-ascorbic acid and l-cysteine at 1 mM.     

Fractography of shear failure surface of softwood decayed by brown-rot fungus

In order to investigate shear failure surface of decayed wood, wood pieces of ezomatsu (Picea jezoensis) were exposed to brown-rot fungus (Fomitopsis palustris), and standard shear test in radial plane was conducted. The failure surfaces were examined by scanning electron microscopy and surface roughness measurements were also conducted. Transwall failure that the crack elongated parallel to the tracheid axis was observed in the earlywood region through all phases of decay. Intrawall failure principally occurred in the latewood region on the early phase of decay. When decay progressed considerably, transwall failure that the crack elongated perpendicularly to the tracheid axis occurred. And transwall failure was also dominant failure morphology in the latewood region. Fragments of tracheids which were partly peeled out from S₂ layers were observed in some specimens. Size and appearance frequency of fragments of tracheid were smaller and lower when decay progressed. Arithmetic average roughness, which was the index of fragment size and appearance frequency, had positive correlation to shear strength ratio. Especially, line surface roughness of radial direction, which was measured across the radial files of tracheid, had the highest correlation to the shear strength ratio. The surface roughness would be a good indicator to evaluate the decay degree.     

French consumers’ marginal willingness to pay for the pairing of Japan’s fall chum salmon and rice wine (sake)

The pairing of foods and beverages (especially alcoholic beverages) is an effective marketing approach to promote the value of Japanese gastronomy to overseas consumers because it requires little additional cost. In this study, the research target was French consumers, and the evaluation targets were grilled fall-season wild chum salmon from Japan (mainly from Hokkaido) and Japanese rice wine (sake). The difference in the consumers’ willingness to pay (WTP) was evaluated using the contingent valuation method. In addition, we analyzed the determinants by applying Tobit regression. Our results revealed that there was a higher WTP when Japan’s (Hokkaido’s) grilled fall salmon and sake were presented as a set than when they were presented individually. The geographical identity of the origin of food and beverages can engender a positive premium to consumers through the synergistic effect of the origin of the brand.

     

Level of VERNALIZATION 1 expression is correlated with earliness in extra early-flowering mutant wheat lines

Four extra early-flowering mutants, named extra early-flowering1 (exe1), exe2, exe3, and exe4, were identified in Triticum monococcum strain KU104-1 following heavy-ion beam mutagenesis. The four exe mutants fell into two groups, namely Type I (moderately extra early-flowering type; exe1 and exe3) and Type II (extremely extra early-flowering type; exe2 and exe4). Analysis of plant development in a growth chamber showed that the speed of leaf emergence was accelerated in exe mutants at the reproductive stage compared to wild-type (WT) plants. The speed of leaf emergence was faster in Type II than Type I plants. Analysis of VERNALIZATION 1 (VRN1), a flowering promoter gene, showed that it was more highly expressed in seedlings at early developmental stages in Type II mutants than Type I mutants. These findings indicate that the difference in earliness between Type I and Type II mutants is associated with the level of VRN1 expression. The original KU104-1 is an einkorn wheat strain that carries a null allele of the VRN2 gene, a repressor of flowering. Thus, our results indicate that the level of VRN1 expression controls earliness in exe mutants independently of VRN2.     

Structural changes and imperfect competition in the supply chain of Japanese fisheries product markets

This study analyzed the existence of imperfect competition, and the time period for which it existed in the supply chain of fisheries products in Japan from 1976 to 2009. An empirical analysis of the imperfect competition using a structural model robust to nonstationary time series revealed that sellers of horse mackerel, Japanese flying squid, and sardines in wholesale markets located in consumption areas had market power before 1993 in upstream markets. In downstream markets, retailers of horse mackerel and sardines had market power not only before 1993 but also after 1992, and retailers of Pacific saury and red seabream had market power before 1993. However, there were a number of periods when the detected imperfect competition was mostly less than that in upstream markets. The findings of this study are consistent with those of a previous study, which pointed out that sellers in wholesale markets lost negotiation power due to the emergence of large retailers, such as supermarkets, who buy directly from producers, trading companies, wholesalers at production sites, etc., especially after 1992. A comparison with another previous study indicates that market power and asymmetric price transmission are closely related.