Colorimetric determination of propoxur and its residues in vegetables

A method has been developed for the determination of propoxur (o-isopropoxyphenyl N-methylcarbamate) based on the hydrolysis of propoxur with methanolic potassium hydroxide to its phenol and coupling with diazotized 4,4-diaminodiphenyl sulfone. The orange complex formed has an absorption maximum at 500 nm and obeys Beer's law in the range 0.25-5.0 micrograms/mL. The method can be applied to levels as low as 0.5 ppm propoxur from vegetables.     

Evaluation of antioxidant activity and inhibitory effect on nitric oxide production of some common vegetables

The objectives of this study were to study the antioxidant activities and nitric oxide (NO) scavenging effects of vegetables in vitro systems and to study the inhibitory effects of vegetables on the NO production and NO-induced DNA damage in RAW 264.7 macrophage. The results indicated that water extracts from Indian lotus, Jew's ear, shiitake, eggplant, and winter mushroom showed stronger antioxidant activity and free-radical-scavenging ability than that of other vegetable extracts. The scavenging effects of vegetable extracts on NO derived from sodium nitroprusside (SNP) were in decreasing order of water spinach > Indian lotus > eggplant and garland chrysanthemum. In the macrophage model system, the water extracts from fresh daylily flower, sponge gourd, pea sprout, and eggplant exhibited over 80% inhibition on NO generation stimulated by lipopolysaccharide. The extract from fresh daylily flower that expressed the strongest inhibition on NO production was attributed to the ability to reduce the inducible nitric oxide synthase (iNOS) induction. However, the extracts from pea sprout and eggplant suppressed the NO production by scavenging on NO and inactivating toward iNOS enzyme. In addition, the water extracts from fresh daylily flower, sponge gourd, pea sprout, and eggplant also showed over 40% inhibitory effect on DNA damage induced by SNP in RAW 264.7 macrophage. The data also indicated that eggplant and pea sprout extracts contained higher total phenolic compounds, anthocyanins, and ascorbic acids and appeared to be responsible for their antioxidant activities and scavenging effects on NO derived from SNP.     

A comparative study of the antioxidant power of flavonoid catechin and its planar analogue

The antioxidant ability of the flavanol catechin and its planar derivative, catechin 1 (PC1), was explored using the DF/B3LYP theoretical approach. Their potentiality in the hydrogen abstraction and electron transfer reactions, the main working mechanisms of antioxidants, was evaluated by computing the values of two key parameters, which are the OH bond dissociation energy and the ionization potential. Results indicated that the effect of a planar arrangement in the catechin molecule is small in the case of the hydrogen abstraction but greater for the electron transfer, since the in vacuo ionization potential value decreases by about 3 kcal/mol. The reaction of these molecules with the hydroperoxyl radical (*)OOH indicated that the H(*) abstraction is faster with the planar catechin.     

Methane production and its fate in paddy fields

Abstract

Oxidation of methane and total water soluble organic carbon (TOC) in the subsoil, which percolated from the plow layer, was investigated in a column experiment. The amounts of both methane and TOC in the leachate decreased by percolation in the subsoil.

Fe²⁺ percolated from the plow layer was nearly completely retained in the subsoil. The decomposition of methane and TOC in the subsoil was considered to result in the coupling with the formation of Fe²⁺. Methane was estimated to contribute ca. 19–21% to the total amount of Fe²⁺ formed in the subsoil by the organic materials in the leachate.     

Anthocyanin and flavonoid production from Perilla frutescens: pilot plant scale processing including cross-flow microfiltration and reverse osmosis

Extraction and concentration at a pilot plant scale of anthocyanins and flavonoids from Perilla frutescens var. frutescens harvested in the Guangzhou area of China were investigated. The study of extraction efficiency using mineral acids and organic acids showed that 0.01 mol/L nitric acid was the most suitable to extract flavonoids from this slightly red leaf cultivar. The red extract contained 12 mg/L (as cyanidin equivalent) anthocyanins and other flavones. The multistep process included cross-flow microfiltration (CFM) with a ceramic type membrane, reverse osmosis (RO), and rotating evaporation (RE). The filtration fluxes were high and constant for CFM (150 L/h/m2 at 0.6 b) and for RO (22 L/h/m2 at 40 b). The red extract was concentrated 9.4 times by RO and then 5.4 times by RE. It contained 422 mg/L anthocyanins, representing 77% of the total extracted anthocyanin. The proportion of flavonoids was found unchanged during processing. The concentrated extract showed a pH of 2.7, and its free acidity was found to be 46% of the acidity added for extraction, because of the buffering capacity of the extract. At the concentration level reached, a crystallized deposit occurred and was identified as tartrate.     

Cobalt chloride enhances crop duration,increases production,and productivity of chickpea

A field experiment was conducted to evaluate the response of chickpea, Cicer arietinum cv. GG 2 to cobalt sulfate and cobalt chloride at 0, 100, 200, 400, 800 and 1,600?g ha^?1. At three leaf stage chickpea seedlings were fertigated with both cobalt sources and levels. Both cobalt sources at the higher level (400 to 1,600?g ha^?1) were found injurious to chickpea. All growth, yield, and quality parameters were adversely affected by cobalt sulfate at every level; however, cobalt chloride has given appreciable result up to 100 and 200?g ha^?1 over no application of cobalt. Cobalt content in plant and soil increased linearly with increases in cobalt concentration, which reduced chickpea yield linearly. Cobalt sulfate was apparently more harmful than cobalt chloride. The study suggests cobalt chloride has not shown any toxicity up to 100?g ha^?1 and can be used for higher productivity of chickpea.     

Ursolic acid induces allograft inflammatory factor-1 expression via a nitric oxide-related mechanism and increases neovascularization

Ursolic acid (UA), a triterpenoid compound found in plants, is used in the human diet and in medicinal herbs and possesses a wide range of biological benefits including antioxidative, anti-inflammatory, and anticarcinogenic effects. Endothelial expression of allograft inflammatory factor-1 (AIF-1) mediates vasculogenesis, and nitric oxide (NO) produced by endothelial NO (eNOS) represents a mechanism of vascular protection. It is unclear whether UA affects the neovascularization mediated by AIF-1 and eNOS expression. This study investigated the effects and mechanisms of UA on angiogenesis in vivo in hind limb ischemic animal models and in vitro in human coronary artery endothelial cells (HCECs). This study explored the impact of UA on endothelial cell (EC) activities in vitro in HCECs, vascular neovasculogenesis in vivo in a mouse hind limb ischemia model, and the possible role of AIF-1 in vasculogenesis. The results demonstrate that UA enhances collateral blood flow recovery through induction of neovascularization in a hind limb ischemia mouse model. In vitro data showed that UA increases tube formation and migration capacities in human endothelial cells, and exposing HCECs to UA increased AIF-1 expression through a NO-related mechanism. Moreover, UA administration increased capillary density and eNOS and AIF-1 expression in ischemic muscle. These findings suggest that UA may be a potential therapeutic agent in the induction of neovascularization and provide a novel mechanistic insight into the potential effects of UA on ischemic vascular diseases.     

Effect of temperature on flavonoid production in pigeonpea [Cajanus cajan (L) Millsp] in relation to nodulation

To ascertain the reasons for poor nodulation of pigeonpea, we studied the effect of high temperature on the production of flavonoids by the pigeonpea host. A high temperature affected flavonoid production by pigeonpea and mungbean. At 37°C pigeonpea root exudates contained four flavonoids and the root extract contained five. The proportion of the second flavonoid in the pigeonpea and the mungbean was higher and the proportion of the third flavonoid was lower at 37°C compared to 30°C. At the higher temperature the flavonoids exuded from pigeonpea roots were same those in the root homogenate.     

Irrigation with plant extracts in ecofarming increases biomass production and mineral and organic nitrogen content of plants

Seedlings of alfalfa, rape, spinach, and wheat, potted on sandy soil, were irrigated with an aqueous extract of pea shoot (PE, 9.84 g dry weight l^–1) or a solution of Ca, K, Mg, P, and NO₃‐N salts (SS) in a concentration similar to that in PE, for 31–48 days. In comparison to water‐irrigated controls, both SS and PE treated plants showed nearly equal increases in shoot dry weight (29–40 %), whereas PE‐treated plants had higher fresh weights (38–84 %) due to increased succulence. Treatment with SS did not enhance, but sometimes even reduce, the concentrations of Ca, K, Mg, and several trace elements in shoot tissues. In contrast, PE‐treated plants had higher Ca, K, Mg, and organic N, but lower As and Ni contents and were thus of higher nutritive value. Reduced contents of metals in plant tissue correlated with their reduced solubility in the soil solution, which was not due to changes in pH. Fertilizer components such as K and Mg (metals of lower exchange intensity) were incorporated into the soil to release Ca, Sr, and Ba (metals of higher exchange intensity) and reduce the solubility of most trace elements and metal‐complexing humic substances. In addition, application of Ca precipitated heavy metals and humic complexes directly from the soil solution. This effect was partially overcome by PE. Its carboxylic acids could act as phytochelators of metal ions and as mobilizers of the highly diffusible humic substances which carry metals to roots. It is concluded that continuous PE application replaces the quantities of Ca, K, Mg, P, and organic N, but not of NO₃‐N consumed during plant growth. Using PE does not add any relevant quantities of toxic metals to the plant‐soil system.     

Biologically important thiols in various vegetables and fruits

Biological thiols are important antioxidants, and recent studies showed that their contents vary depending on the groups of foodstuffs. Therefore, we investigated the levels of some biological thiols in various vegetables and fruits by using a sensitive high-performance liquid chromatography (HPLC) technique. Biological thiols measured in some vegetables and fruits include glutathione (L-glutamyl-L-cysteinly glycine, GSH), N-acetylcysteine (NAC), captopril [CAP (C9H15NO3S)], homocysteine (HCYS), cysteine (CYS), and gamma-glutamyl cysteine (GGC). Our results show that biological thiol contents are between 3-349 nM/g wet weight in vegetables and 4-136 nM/g wet weight in fruits. CAP is only found in asparagus (28 nM/g wet weight). Furthermore, none of the biological thiols analyzed were found in cabbages, red grapes, blackberries, apples, and peaches. Therefore, various vegetables and fruits differ significantly in their thiol contents. Oxidation of these important thiols may occur and result in the production of toxic byproducts, if they are exposed to radiation and ozone treatment for sterilization purposes. Further studies should be performed to monitor the levels of these biological thiols.     

Age-related variations in flavonoid intake and sources in the Australian population

OBJECTIVE: To estimate flavonoid intake in the Australian population. DESIGN: Flavonoid consumption was estimated from 24-hour recall data and apparent consumption data using US Department of Agriculture flavonoid composition data. SUBJECTS: The National Nutrition Survey 1995 assessed dietary intake (24-hour recall) in a representative sample (n=13,858) of the Australian population aged 2 years and over. RESULTS: Analysis of the 24-hour recall data indicated an average adult intake (>18 years) of 454 mg day(-1) (92% being flavan-3-ols). Apple was the highest quercetin source until age 16-18 years, after which onion became an increasingly important prominent source. Variations in hesperetin consumption reflected orange intake. Apple, apricot and grapes were the major sources of epicatechin and catechin for children, but subsided as wine consumption increased in adulthood. Wine was the main source of malvidin. Naringenin intake remained static as a percentage of total flavonoid intake until age 19-24 years, corresponding to orange intake, and then increased with age from 19-24 years, corresponding to grapefruit intake. Apparent dietary flavonoid consumption was 351 mg person(-1) day(-1), of which 75% were flavan-3-ols. Black tea was the major flavonoid source (predominantly flavan-3-ols) representing 70% of total intake. Hesperetin and naringenin were the next most highly consumed flavonoids, reflecting orange intake. Both 24-hour recall and apparent consumption data indicated that apigenin intake was markedly higher in Australia than reported in either the USA or Denmark, presumably due to differences in consumption data for leaf and stalk vegetables and parsley. CONCLUSIONS: Tea was the major dietary flavonoid source in Australia. Flavonoid consumption profiles and flavonoid sources varied according to age. More consistent methodologies, survey tools validated for specific flavonoid intakes and enhanced local flavonoid content data for foods would facilitate better international comparisons of flavonoid intake.     

Cloning, characterization, and activity analysis of a flavonol synthase gene FtFLS1 and its association with flavonoid content in tartary buckwheat

Evidence from in vitro and in vivo studies indicates that rutin, the main flavonoid in tartary buckwheat ( Fagopyrum tataricum ), may have high value for medicine and health. This paper reports the finding of a flavonol synthase (FLS) gene, cloned and characterized from F. tataricum and designated FtFLS1, that is involved in rutin biosynthesis. The FtFLS1 gene was expressed in Escherichia coli BL21(DE3), and the recombinant soluble FtFLS1 protein had a relative molecular mass of 40 kDa. The purified recombinant protein showed, with dihydroquercetin as substrate, total and specific activities of 36.55 × 10(-3) IU and 18.94 × 10(-3) IU/mg, respectively, whereas the total and specific activities were 10.19 × 10(-3) IU and 5.28 × 10(-3) IU/mg, respectively, with dihydrokaempferol. RT-PCR revealed that during F. tataricum florescence there was an organ-specific expression pattern by the FtFLS1 gene, with similar trends in flavonoid content. These observations suggest that FtFLS1 in F. tataricum encodes a functional protein, which might play a key role in rutin biosynthesis.     

Evaluation of polyphenolic and flavonoid compounds in honeybee-collected pollen produced in Spain

Polyphenolic content, flavonoid content, and free flavonoid aglycon compounds were determined in 11 samples of Spanish honeybee-collected pollen. Adequate extraction was obtained with ethyl acetate in the determination of free flavonoid aglycon. Recovery (>83.6%), within-run repeatability (<6.67%), between-run reproducibility (<8.73%), and detection limits (1.4--1.9 mg/kg) were satisfactory. A total of 15 compounds were separated with gradient reversed phase HPLC, and 13 were identified and quantified using diode array detector. The most predominant compounds were flavonoid glycosides, mainly flavonols. Eighty-two percent of the samples contained at least 14 of the phenolic components, primarily rutin, quercetin, myricetin, and trans-cinnamic acid as free aglycons. Total phenols were present, at levels of >0.85 g/100 g in the form of non-tannins, and flavonoids of >0.35 g/100 g, using spectrophotometric procedures. Rutin is the best identifier of free flavonoid aglycon compounds. A minimum quantity of 200 mg/kg of rutin is suggested to guarantee the nutritional and biological properties required in the European market.     

Postharvest-applied agrochemicals and their residues in fresh fruits and vegetables.

Many agrochemicals are applied postharvest on fruits and vegetables to extend their lives and preserve quality during storage, transport, and marketing. Persistence and distribution of residues on the edible portions of produce have been reported for citrus fruits, pome fruits, stone fruits, mangos, strawberries, bananas, kiwi fruits, avocados, some minor fruit commodities, and bell peppers and tomatoes. Data on the persistance and residues of the fungicides benomyl, biphenyl, sec-butylamine, captan, carbendazim, dicloran, fosetyl-aluminum, guazatine, imazalli, iprodione, metalaxyl, o-phenylphenol, prochloraz, thiabendazole, thiophanate-methyl, triadimeton, and vinclozolin, the fumigants ethylene dibromide, methyl bromide, and sulfur dioxide, the insecticides dimethoate and fenthion, the antiscald compounds diphenylamine and ethoxyquin, and the growth regulators 2,4-D and daminozide are presented and discussed.     

Traditional leafy vegetables and their use in the Benin Republic

Seventy-three villages randomly selected in 29 ethnic areas and three regions or agro-ecological zones of Benin were investigated by a participatory rural appraisal survey to assess the diversity of the species used as traditional leafy vegetables (TLVs). In total, 187 plant species belonging to 141 genera and 52 families were recorded. Among these, 47 (25.13%) were cultivated and 140 (74.87%) were gathered from the wild. Herbs (64.78%) were the most numerous followed by shrubs (19.78%) and trees (15.50%). The Shannon–Weaver diversity index calculated was 3.232. The total number of TLVs used highly varies, across ethnic groups, from 15 (Toli tribe) to 58 (people Mahi) with, on average, 36 species per ethnic group. The relative proportions of the wild and cultivated species used also vary with the tribes but on average appeared almost the same. Of the species inventoried, 18 of national importance were found among which Solanum macrocarpon, Corchorus olitorius, Amaranthus cruentus and Gymnanthemum amygdalinum ranked first. The matrix scoring technique yielded 12 criteria of different natures used to define preference. Among these, four (taste, ease of preparation, availability and quantity of required condiments) were the most important and represent, all together, more than 72% of responses. Despite the diversity of species used as leafy vegetables, they were all basically consumed in the same way. Sauces were the main type of preparation and involved all the species. The perceived nutritional and medicinal (curative, regulative and stimulative) properties of the species as well as their cultural significance were documented. Some TLVs are known and consumed by all or many ethnic groups while many others were simply ethnospecific or used by only a few peoples. However, no correlation was found between the distribution of the utilisation of the species and their degree of consumption which all depend on the eating habits of the peoples. Cluster analysis revealed that peoples sharing a common geographical space and/or cultural identity or origin seem to consume almost the same types of TLVs and cluster together. Given the large quantity of evidence of the importance of the TLVs, there should be a systematic effort to improve their understanding and their uses to reduce if not alleviate rural poverty and malnutrition in Benin.     

Inhibition of citrus postharvest pathogens by vapor of citral and related compounds in culture

The vapors of citral, its isomers geranial and neral, and its related compounds were examined for their effect on Penicillium digitatum, Penicillium italicum, and Geotrichum candidum, the major fungi responsible for postharvest spoilage of citrus. Vapor of citral and its two isomers generated from 15 microL L(-1) aqueous solutions in Petri dishes inhibited development of the three pathogens, with concentrations of 2-6 microL L(-1) also being effective against P. italicum. Vapors of citral and geranial from 15 microL L(-1) solutions were fungicidal to P. digitatum and G. candidum, while neral was fungicidal to G. candidum. Citral-related compounds were much less effective, with effectiveness decreasing from citronellal to citronellol and citronellic acid. R and S isomers of these three citral-related compounds generally had similar effects on the fungi tested.     

Content of chalconaringenin and chlorogenic acid in cherry tomatoes is strongly reduced during postharvest ripening

The contents of chalconaringenin, chlorogenic acid, rutin, ascorbic acid, lycopene, and beta-carotene were analyzed during postharvest and vine ripening of cherry tomatoes (Lycopersicon esculentumMill.) (cv. Jennita) produced in a greenhouse. A remarkable decrease in the content of chalconaringenin took place during postharvest ripening. The tomatoes were found to contain 15.26 mg 100 g(-1) fresh weight (FW) at harvest but held only 0.41 mg after 3 weeks at 20 degrees C in darkness. Chalconaringenin did not convert into naringenin. The content of chlorogenic acid fell from 0.51 to 0.06 mg 100 g(-1) FW at the same conditions. The content of rutin and that of total phenolics remained stable during postharvest ripening. The amounts of lycopene as well as beta-carotene and ascorbic acid increased during postharvest ripening. No significant change in the amount of methanol soluble antioxidants or total soluble solids was found during postharvest ripening of the tomato fruits. During vine ripening, the total amount of phenolics and that of soluble solids (% Brix) increased. The content of phenolics correlated well with the content of methanol soluble antioxidants (p < 0.001). The amount of ascorbic acid increased from 9.7 mg in green-yellow tomatoes to 17.1 mg 100 g(-1) FW in red tomatoes. The amount of chalconaringenin decreased to 8.16 mg 100 g(-1) FW, whereas no significant change was observed for chlorogenic acid or rutin. Possible causes for the decrease in chalconaringenin are discussed.     

Influences of intercropping and nitrogen supply on flavonoid exudation in wheat roots

Abstract

Soil and hydroponic experiments were carried out to examine the influences of intercropping and nitrogen supply on flavonoid exudation in wheat roots. Both experiments comprising three cropping patterns (wheat intercropped with faba bean, monocropped wheat, and monocropped faba bean) and three N supply levels (deficient, adequate, and excessive) with three replicates in a randomized complete block design. Across two experiments, intercropping increased but N fertilization decreased flavonoids of wheat roots frequently. Intercropping variably increased secretion of naringenin from 0.5 to 1.9 folds (P?<?0.5) in wheat roots at all three N levels, but rarely increased secretion of genistein and hesperetin in wheat at the deficient N level. Intercropped wheat secreted more flavonoids than monocropped wheat at its tillering (60^th d) and flowering (95^th d) stages; after the flowering stage, however, the differences between intercropping and monocropping were not significant at any N level. Secretion of flavonoids in wheat roots decreased with increased N supply. Interspecies and N supply altered the contents and proportions of flavonoids in wheat root exudations under wheat and faba bean intercropping. These results indicate facilitative root–root interactions and provide insight into cereal promote nodule of legume in intercropping system.     

Free galactose content in selected fresh fruits and vegetables and soy beverages

The free galactose content was determined in three soy beverages, and 34 selected fruits and vegetables purchased at different times of the year and/or local markets in British Columbia, Canada. The objective of the work was to provide additional information on the free galactose content of foods to assist individuals with galactosemia in making dietary decisions. Free galactose contents in the selected plant materials ranged from 2.0 +/- 0.1 mg/100 g in red potato to 39.7 +/- 1.9 mg/100 g in red pepper. Different time of the season, variety, and storage of the product affected the free galactose contents in most of the plant materials measured in this study. Free galactose levels in kiwi, green seedless grapes, and bell peppers were found to be higher than previous reports, whereas the amount of free galactose in three varieties of tomatoes was significantly lower than previously reported. An evaluation of the change of galactose in Roma tomatoes during ripening showed that free galactose levels increased linearly over time, and storage at 4 degrees C significantly increased free galactose levels in tomatoes. Soy beverages made from soy protein isolate contained less free galactose (1.3 +/- 0.2 mg /100 g) compared to the samples made from whole soybeans (4.8 +/- 1.9 and 5.3 +/- 1.7 mg/ 100 g). This study provides additional information on the range of free galactose in fruits and vegetables which will allow individuals with galactosemia to make more informed dietary choices.