Content and Composition of Dry Matter in Onion (Allium cepa L.) as Influenced by Developmental Stage at Time of Harvest and Long-term Storage

Some of the chemical changes inside the bulb of onions (Allium cepa L.) and the influence of various harvesting criteria on dry matter content and composition were studied during long-term storage. Onion weight, dry matter content, total N and the non-structural carbohydrates, glucose, fructose, sucrose and total fructans were examined. Significant (P<0.05) interseasonal differences were observed in the weight of the onions, dry matter content, glucose and total non-structural carbohydrates. Furthermore, the dry matter content and composition differed inside the onion bulbs depending on the length of the storage period. The stage of maturation at the time of harvest also significantly influenced the weight of the onions, the dry matter content in individual onions and the fructose content.     

Evaluation of carbohydrates in Pukekohe Longkeeper and Grano cultivars of Allium cepa

The storage, soluble, and structural carbohydrates of two onion cultivars, the hard, pungent Pukekohe Longkeeper (PLK) and the softer, milder Houston Grano, were analyzed to determine differences that might be related to their response to sulfur nutrition received during growth as well as their postharvest attributes and end-use suitability. PLK tissue contained 1.37 times more dry matter than Grano and was composed of more fructan and sucrose and less glucose and fructose than Grano [corrected] There were also differences in neutral sugar content, especially galactose, and the amount, size, and content of pectin fractions soluble in chelator and weak alkali. These two onion cultivars differed in their capacity to take up sulfur, but there was no statistical association between sulfur supply and any measured dry matter component.     

Noninvasive evaluation of the degree of ripeness in grape berries (vitis vinifera L. Cv. Bacchus and silvaner) by chlorophyll fluorescence

The use of chlorophyll fluorescence measurements to noninvasively evaluate degrees of ripeness was investigated in berries at various stages of ripening from two white grapevine cultivars (Vitis vinifera L. Cv. Bacchus and Silvaner). Berries were characterized by diameter, weight, and density and by concentrations of fructose, glucose, sucrose, and total sugars, as well as fructose/glucose ratios, and also by chlorophyll fluorescence at F(0) and F(M) levels and the fluorescence ratio F(V)/F(M). Pearson product moment correlation analysis on data from both cultivars revealed clear negative associations between F(0) and concentrations of fructose, glucose, and total sugars, and fructose/glucose ratios (correlation coefficient < -0.89). Curvilinear trend-lines were established for plots of F(0) versus concentrations of fructose, glucose, and total sugars, but a linear relationship between F(0) and fructose/glucose ratios was found: the corresponding coefficients of determination were always >0.82. Therefore, chlorophyll fluorescence measurements are well-suited to determine noninvasively sugar accumulation in grape berries during ripening.     

Onions: a source of unique dietary flavonoids

Onion bulbs (Allium cepa L.) are among the richest sources of dietary flavonoids and contribute to a large extent to the overall intake of flavonoids. This review includes a compilation of the existing qualitative and quantitative information about flavonoids reported to occur in onion bulbs, including NMR spectroscopic evidence used for structural characterization. In addition, a summary is given to index onion cultivars according to their content of flavonoids measured as quercetin. Only compounds belonging to the flavonols, the anthocyanins, and the dihydroflavonols have been reported to occur in onion bulbs. Yellow onions contain 270-1187 mg of flavonols per kilogram of fresh weight (FW), whereas red onions contain 415-1917 mg of flavonols per kilogram of FW. Flavonols are the predominant pigments of onions. At least 25 different flavonols have been characterized, and quercetin derivatives are the most important ones in all onion cultivars. Their glycosyl moieties are almost exclusively glucose, which is mainly attached to the 4', 3, and/or 7-positions of the aglycones. Quercetin 4'-glucoside and quercetin 3,4'-diglucoside are in most cases reported as the main flavonols in recent literature. Analogous derivatives of kaempferol and isorhamnetin have been identified as minor pigments. Recent reports indicate that the outer dry layers of onion bulbs contain oligomeric structures of quercetin in addition to condensation products of quercetin and protocatechuic acid. The anthocyanins of red onions are mainly cyanidin glucosides acylated with malonic acid or nonacylated. Some of these pigments facilitate unique structural features like 4'-glycosylation and unusual substitution patterns of sugar moieties. Altogether at least 25 different anthocyanins have been reported from red onions, including two novel 5-carboxypyranocyanidin-derivatives. The quantitative content of anthocyanins in some red onion cultivars has been reported to be approximately 10% of the total flavonoid content or 39-240 mg kg (-1) FW. The dihydroflavonol taxifolin and its 3-, 7-, and 4'-glucosides have been identified in onions. Although the structural diversity of dihydroflavonols characterized from onions is restricted compared with the wide structural assortment of flavonols and anthocyanins identified, they may occur at high concentrations in some cultivars. From bulbs of the cultivar "Tropea", 5.9 mg of taxifolin 7-glucoside and 98.1 mg of taxifolin have been isolated per kilogram of FW.     

施氮对高淀粉玉米和普通玉米子粒可溶性糖和淀粉积累的影响

采用田间试验、植株生理生化分析和电镜观察等方法,研究了不同氮肥用量对高淀粉玉米吉单535和普通玉米军单8号子粒糖分与淀粉形成的影响。结果表明,在施氮量N 0～200 kg/hm2之间,两品种玉米子粒淀粉含量随着施氮量的增加而增加,过量施氮则淀粉含量降低。灌浆期吉单535子粒蔗糖、果糖、葡萄糖含量高于军单8号,适量施氮使子粒灌浆期保持较高的蔗糖、果糖和葡萄糖含量,有利于淀粉合成。高淀粉玉米在成熟期淀粉粒充满了细胞,大小均匀,排列有序;普通玉米的淀粉粒则没有充满细胞,大小不一,排列混乱。适宜施氮下淀粉粒大小较为均匀,淀粉粒之间挤压轻微,而过量施氮下淀粉粒相互挤压成多面体状。     

Analysis of grape Vitis vinifera L. DNA in must mixtures and experimental mixed wines using microsatellite markers

Because wine quality highly relies on the varietal composition of the must, the development of methods allowing the authentication of varieties in musts and wines would be of great value as a guarantee of quality. Microsatellite markers have already been applied to the authentication of grape juices (Faria, M. A.; Magalh?es, R.; Ferreira, M. A.; Meredith, C. P.; Ferreira Monteiro, F. J. Agric. Food Chem. 2000, 48, 1096-1100) and to the analysis of experimental wines (Siret, R.; Boursiquot, J. M.; Merle, M. H.; Cabanis, J. C.; This, P. J. Agric Food Chem. 2000, 48, 5035-5040). In the present paper, we accessed the usefulness of this technology for the analysis of must and wine mixtures. The detection limit of DNA mixtures was first estimated on DNA extracted from leaves: 4% of a foreign DNA can be detected. Analysis of must and wine mixtures (Chardonnay B/Clairette B and Syrah N/Grenache N) was performed on experimental fermentations. DNA was extracted along the fermentation process and analyzed using five microsatellite loci. The 70:30 (v/v) mixtures were successfully analyzed until the end of the fermentation. The applications of these results to commercial purposes are discussed.     

Quantitative characterization of nonstructural carbohydrates of mezcal Agave (Agave salmiana Otto ex Salm-Dick)

Fructans are the reserve carbohydrates in Agave spp. plants. In mezcal factories, fructans undergoes thermal hydrolysis to release fructose and glucose, which are the basis to produce this spirit. Carbohydrate content determines the yield of the final product, which depends on plant organ, ripeness stage, and thermal hydrolysis. Thus, a qualitative and quantitative characterization of nonstructural carbohydrates was conducted in raw and hydrolyzed juices extracted from Agave salmiana stems and leaves under three ripeness stages. By high-performance liquid chromatography (HPLC), fructose, glucose, sucrose, xylose, and maltose were identified in agave juice. Only the plant fraction with hydrolysis interaction was found to be significant in the glucose concentration plant. Interactions of the fraction with hydrolysis and ripeness with hydrolysis were statistically significant in fructose concentration. Fructose concentration rose considerably with hydrolysis, but only in juice extracted from ripe agave stems (early mature and castrated). This increase was statistically significant only with acid hydrolysis.     

Isolation and Caenorhabditis elegans lifespan assay of flavonoids from onion

The main flavonoids were isolated from three selected onion cultivars. Three phenolic compounds were obtained by reverse-phase HPLC, and their structures were elucidated by multiple NMR measurements. There were two known compounds, quercetin and quercetin 3'-O-β-D-glucopyranoside (Q3'G), and one novel compound, quercetin 3-O-β-D-glucopyranoside-(4→1)-β-d-glucopyranoside (Q3M), which was identified in onion for the first time. These flavonoids were found to be more abundant in the onion peel than in the flesh or core. Their antioxidative activities were tested using the DPPH method, and their antiaging activities were evaluated using a Caenorhabditis elegans lifespan assay. No direct correlation was found between antioxidative activity and antiaging activity. Quercetin showed the highest antioxidative activity, whereas Q3M showed the strongest antiaging activity among these flavonoids, which might be related to its high hydrophilicity.     

Chemical Composition of Ten Blackcurrant (Ribes nigrum L.) Cultivars

Abstract

Ten blackcurrant cultivars were evaluated for some quality components. On average, the sugar content was 9.0%, of which fructose made up 45%, glucose 40% and sucrose 15%. Soluble solids were 15.4% as an average for the ten cultivars in three years. The acid content was 5.1% of fresh weight, 88% was citric acid and 12% malic acid. The ascorbic acid content varied from 67 mg per 100 g fresh fruit in Hedda, to 204 mg per 100 g in Blackdown. Except for Hedda and Øjebyn, which both had low values of ascorbic acid and colour properties, the quality components of the cultivars were found to be within an acceptable range.     

Revealing the metabonomic variation of rosemary extracts using 1H NMR spectroscopy and multivariate data analysis

The molecular compositions of rosemary ( Rosmarinus officinalis L.) extracts and their dependence on extraction solvents, seasons, and drying processes were systematically characterized using NMR spectroscopy and multivariate data analysis. The results showed that the rosemary metabonome was dominated by 33 metabolites including sugars, amino acids, organic acids, polyphenolic acids, and diterpenes, among which quinate, cis-4-glucosyloxycinnamic acid, and 3,4,5-trimethoxyphenylmethanol were found in rosemary for the first time. Compared with water extracts, the 50% aqueous methanol extracts contained higher levels of sucrose, succinate, fumarate, malonate, shikimate, and phenolic acids, but lower levels of fructose, glucose, citrate, and quinate. Chloroform/methanol was an excellent solvent for selective extraction of diterpenes. From February to August, the levels of rosmarinate and quinate increased, whereas the sucrose level decreased. The sun-dried samples contained higher concentrations of rosmarinate, sucrose, and some amino acids but lower concentrations of glucose, fructose, malate, succinate, lactate, and quinate than freeze-dried ones. These findings will fill the gap in the understanding of rosemary composition and its variations.     

Sucrose, glucose, and fructose extraction in aqueous carrot root extracts prepared at different temperatures by means of direct NMR measurements

Solutions obtained by heating carrot roots in water (stocks) are widely used in the food industry, but little information is available regarding the metabolites (intermediates and products of metabolism) found in the stock. The effect of treatment temperature and duration on the sugar composition of stocks was investigated directly by quantitative (1)H NMR spectroscopy, to understand the extraction mechanism when processing at 100 degrees C. Stocks prepared at three different temperatures (50, 75, and 100 degrees C) were investigated for up to 36 h. Three sugars (sucrose, glucose, and fructose) were detected and quantified. The concentrations of these three sugars reached a maximum after 9 h when the temperature of treatment was 50 or 75 degrees C. At 100 degrees C, the sucrose concentration reached a maximum after 3 h, whereas the concentration of glucose and fructose was still increasing at that time. Comparison of the kinetic composition of these carrot stocks with that of model sugar solutions leads to the proposal that the changes in stock composition result from sugar diffusion, sucrose hydrolysis, and hydroxymethylfurfural (HMF) formation.     

Can the thermodynamic melting temperature of sucrose, glucose, and fructose be measured using rapid-scanning differential scanning calorimetry (DSC)?

The loss of crystalline structure in sucrose, glucose, and fructose has been shown to be due to the kinetic process of thermal decomposition (termed apparent melting), rather than thermodynamic melting. The purpose of this research was to investigate whether or not it is possible to scan quickly enough to suppress the kinetic process of thermal decomposition and reach the thermodynamic melting temperature of these sugars using a new rapid-scanning DSC. Indium, a thermodynamic melting material, and sucrose, glucose, and fructose were analyzed at three heating rates from 1 to 25 °C/min using standard DSC and at seven heating rates from 50 to 2000 °C/min using rapid-scanning DSC. Thermodynamic melting was achieved when the onset temperature (T(m onset)) of the endothermic peak leveled off to a constant value independent of heating rate. The T(m onset) for indium was constant (156.74 ± 0.42 °C) at all heating rates. In the case of fructose, the T(m onset) increased considerably until a heating rate of approximately 698 °C/min, after which the average T(m onset) for the remaining three heating rates was constant at 135.83 ± 1.14 °C. Thus, 135.83 °C is proposed to be the thermodynamic melting temperature of fructose. It is important to note that the heating rate at which this thermodynamic melting temperature is achieved is most likely influenced by the type and amount of trace components (e.g., water and salts) contained in the fructose, which are known to vary widely in sugars. In the case of sucrose and glucose, thermodynamic melting temperatures were not able to be obtained, because the upper limit heating rate used was not fast enough to suppress thermal decomposition and achieve thermodynamic melting, perhaps due to the higher apparent T(m onset) for sucrose and glucose compared to that for fructose.     

Organic acid and sugar contents in sugarcane stem apoplast solution and their role as carbon source for endophytic diazotrophs

We have identified aconitate, malate, and citrate organic acids as well as sucrose, glucose, and fructose sugar compounds from the apoplast solution of the stem of the sugarcane cultivars NiF-8 and RK86-129. The content of all the compounds varied with the cultivars, growth stages, and internode portions. Aconitate showed the highest content among the organic acids and sucrose was the predominant sugar compound. Moreover, Gluconoacetobacter diazotrophicus ATTCC 49037 and Herbaspirillum rubrisubalbicans PA18 differed in their ability to utilize sucrose or aconitate as sole carbon source. The G. diazotrophicus strain preferred sucrose to aconitate while H. rubrisubalbicans preferred aconitate to sucrose as carbon source.     

不同变种甜瓜糖分积累及蔗糖代谢酶活性动态变化

为了解不同类型甜瓜糖分积累及糖代谢特点,选用厚皮甜瓜品种X228、普通甜瓜品种B154及越瓜品种H227为材料,定期取样测定果实成熟过程中的葡萄糖、果糖、蔗糖含量和蔗糖代谢相关酶活性,研究不同变种甜瓜果实发育过程中糖分积累及相关酶动态变化差异。结果表明,授粉15 d至果实成熟期间,3个甜瓜品种的果实葡萄糖与果糖含量的变化均较小,品种间差异不显著。3个甜瓜品种果实蔗糖含量存在显著性差异,其中H227果实几乎无蔗糖积累,葡萄糖和果糖是果实的主要糖组分;B154和X228果实蔗糖含量随着果实发育而快速增加,蔗糖积累存在明显的转折点,蔗糖是B154和X228这2个品种成熟果实中最主要的糖组分,且果实蔗糖含量提高的同时蔗糖磷酸合成酶(SPS)活性上升、酸性转化酶(AI)活性降低,蔗糖合成酶(SS)合成方向的活性与蔗糖含量关系不显著。根据蔗糖含量的差异,可将甜瓜分为蔗糖积累型和低蔗糖积累型两类,前者果实蔗糖含量的上升被认为是SPS活性上升与转化酶(特别是AI)活性下降共同作用的结果,后者果实内极低的蔗糖含量被认为是SPS活性较低导致的。本研究结果为甜瓜种质资源创新利用和甜瓜果实糖分积累调控研究奠定了理论基础。     

Isotope labeling studies on the formation of 5-(hydroxymethyl)-2-furaldehyde (HMF) from sucrose by pyrolysis-GC/MS

Although it is generally assumed that the reactivity of sucrose, a nonreducing sugar, in the Maillard reaction is due to its hydrolysis into free glucose and fructose, however, no direct evidence has been provided for this pathway, especially in dry and high temperature systems. Using specifically (13)C-labeled sucrose at C-1 of the fructose moiety, HMF formation was studied at different temperatures. Under dry pyrolytic conditions and at temperatures above 250 degrees C, 90% of HMF originated from fructose moiety and only 10% originated from glucose. Alternatively, when sucrose was refluxed in acidic methanol at 65 degrees C, 100% of HMF was generated from the glucose moiety. Moreover, the relative efficiency of the known HMF precursor 3-deoxyglucosone to generate HMF was compared to that of glucose, fructose and sucrose. Glucose exhibited a much lower conversion rate than 3-deoxyglucosone, however, both fructose and sucrose showed much higher conversion rates than 3-deoxyglucosone thus precluding it as a major precursor of HMF in fructose and sucrose solutions. Based on the data generated, a mechanism of HMF formation from sucrose is proposed. According to this proposal sucrose degrades into glucose and a very reactive fructofuranosyl cation. In dry systems this cation can be effectively converted directly into HMF.     

Effect of carbohydrate substrate on fermentation by kefir yeast supported on delignified cellulosic materials

The suitability of delignified cellulosic (DC) material supported kefir yeast to ferment raw materials that contain various single carbohydrates, for the production of potable alcohol and alcoholic drinks, is examined in this investigation. Results are reported of fermentations carried out with sucrose, fructose, and glucose in synthetic media. Repeated batch fermentations at various initial sugar concentrations of sucrose, fructose, and glucose were performed at 30 degrees C in the presence of the aforementioned biocatalyst. The results clearly show feasible yields in the range of 0.38-0.41 g/g, alcohol concentrations of 7.6-8.2% v/v, fermentation time of 90-115 h, and conversion of 92-96%. DC material supported kefir fermented 11-fold more rapidly than free cells and 9-fold more rapidly in comparison to kissiris supported kefir. The main volatile byproducts such as amyl alcohols (mixture of 2-methyl-1-butanol and 3-methyl-1-butanol), ethanal, and ethyl acetate were formed in all sugar fermentation products. The formation of 65-110 ppm of ethyl acetate is as high and even higher than that obtained with traditional wine yeasts. The increase of the initial concentration of sugar in the fermentation media resulted in an increase in contents of volatiles. The fine aroma that was obtained in the product of fructose could be attributed to the high percentage of ethyl acetate on total volatiles. The efficiency of DC material supported kefir was the same for the fermentations of individual sugars or a mixture of fructose, sucrose, and glucose. When whey with raisin extracts was fermented, lower yields were obtained but the aroma of the product was even better.     

Specific natural isotope profile studied by isotope ratio mass spectrometry (SNIP-IRMS): (13)C/(12)C ratios of fructose, glucose, and sucrose for improved detection of sugar addition to pineapple juices and concentrates

The delta(13)C values of fructose, glucose, and sucrose have been determined in authentic pineapple juices. The sugar fraction is separated from the organic acids by an anionic exchange process. Then the individual components (fructose, glucose, and sucrose) are isolated on a preparative HPLC device using a NH(2)-type column. It is demonstrated that no significant isotope fractionation occurs when close to 100% of material is recovered and when the hydrolysis of sucrose is avoided. The control of the recovery rates and of the sucrose hydrolysis rate after purification is recommended for a reliable interpretation of the results. Correlations between the delta(13)C values of fructose (delta(13)Cf), glucose (delta(13)Cg), and sucrose (delta(13)Csu) can be characterized by systematic differences between these values. For the set of measurements on authentic pineapple juices and concentrates, the mean and the standard deviation of the differences are delta(13)Cf - delta(13)Cg = -0.6 +/- 0.6 per thousand, delta(13)Cf - delta(13)Csu = -1.3 +/- 0. 6 per thousand, and delta(13)Cf - delta(13)Csu = -0.7 +/- 0.5 per thousand. The determinations of the (13)C content of fructose, glucose, and sucrose enable a refinement of the detection of added sugars in fruit juices, re-enforcing the SNIP-IRMS method.     

Effect of Processing and Cooking Conditions on Onion ( Allium cepa L.) Induced Antiplatelet Activity and Thiosulfinate Content

Allium vegetables serve as sources of antiplatelet agents that may contribute to the prevention of cardiovascular disease. However, onion and garlic, the major Allium species, are usually cooked before consumption. Here, we examined the effect of cooking on onion in vitro antiplatelet activity (IVAA). Two different cooking systems (convection oven and microwaves) and several time-temperature variables were tested on whole bulbs, quarters of bulbs, and completely crushed bulbs, monitoring the degradation of sulfur antiplatelet compounds (e.g., thiosulfinates) by analysis of pyruvate levels. Although heating was, in general, detrimental for onion IVAA, the extent of this effect varied greatly, from unaffected antiplatelet activity (AA) (i.e., similar to raw onion) to a complete lost of activity, depending upon the manner in which onions were prepared prior to heating, the cooking method, and the intensity of the heat treatment. "Whole", "quarters", and "crushed" onions lost their IVAA after 30, 20, and 10 min of oven heating, respectively. The longer retainment of AA in intact bulbs was attributed to a later alliinase inactivation. Proaggregatory effects observed in samples subjected to the most intense oven and microwave heat treatments suggest that extensively cooked onions may stimulate rather than inhibit platelet aggregation. The efficacy of Allium species as antiplatelet agents, as affected by preparation and cooking conditions, is discussed.     

Flavonoid and carbohydrate contents in Tropea red onions: effects of homelike peeling and storage

The content of anthocyanins, flavonols, and carbohydrates of Tropea red onions (Allium cepa L.) was determined by HPLC and HPLC-MS. Cyanidin derivatives constitute >50% of total anthocyanins, but delphinidin and petunidin derivatives, which have not been reported in red onions thus far, were also detected. The flavonoid distribution in the different layers of the bulbs indicates that, after homelike peeling, the edible portion contains 79% of the total content of quercetin 4'-glucoside but only 27% of the anthocyanins. Storage of onions for 6 weeks in different conditions, all of them mimicking home storage habits, resulted in a decrease to 64-73% of total anthocyanins. The same trend was verified for the total antioxidant activity, which was reduced to 29-36%. A decrease in glucose and fructose content correlated with anthocyanin degradation was also observed. Storage at low temperature seems to better preserve the onion anthocyanins.     

Formulas for calculation of extraction volumes for commonly used pesticide residue extraction procedures

Formulas are presented for the calculation of extraction volume for pesticide residue procedures that use a single extraction with acetone, acetonitrile, or methanol, with or without prior dilution of these solvents with water. These formulas account for the volume change on mixing and for the volume contribution from the soluble sugars sucrose, glucose, and fructose. Results using these formulas are in agreement with the observed volumes of such mixtures within 0.3% throughout the following ranges, expressed as percent water in the mixtures: 15-38% for acetone, 4.8-59% for acetonitrile, and 9.3-33% for methanol.