Changes in fatty acids composition during seed growth and physicochemical characteristics of oil extracted from four safflower cultivars

Fatty acid contents at different stages ofmaturity and physicochemical characteristics of oilextracted from mature seeds of four safflowercultivars (S208, S400, S541, and S303) were studied. Results indicated that for all cultivars bothsaturated and unsaturated fatty acid contentsfluctuated with seed growth and development. Palmiticacid content decreased up to day 20 after which itstarted to increase for the S400, S541, and S303cultivars, while for S208 it progressively decreased.Stearic acid fluctuated with seed growth anddevelopment. Oleic acid showed slight changes withseed growth and development, while linoleic aciddecreased with seed growth and development for theS400, S541, and S303 cultivars while for S208 afterday 30, it started to increase significantly. For allcultivars, glyceride contents varied among thecultivars with maximum values of 97.70, 2.80 and0.20 for tri-, di- and monoglycerides, respectively. Physicochemical investigation of mature seed oilsshowed that the color, density, refractive index, free fatty acids, peroxide value, saponificationvalue and unsaponifiable matter were similar for allcultivars while viscosity, iodine value, and acetoneinsoluble matter varied among the cultivars.     

Differences in development of common bean (Phaseolus vulgaris L.) crops and pod fractions within a crop: I. Seed growth and maturity

Two experiments with common bean cultivars Rosecoco and Mwezi Moja aimed at increasing insight into differences in development with time of seeds from pods of different earliness classes within a crop. Pods were divided into three earliness classes (early, medium, and late) in relation to the fourth class, the overall crop. In all pod classes, cultivars and seasons, seeds achieved physiological maturity (PM: maximum dry weight) when fresh weight was at its maximum. PM was achieved at 58% seed moisture content in seeds from all pod classes and cultivars. Seeds from earlier pods tended to reach PM earlier than those from other classes. The time when seeds developed their final red purple colour pattern was a reasonable indicator of PM, though not completely accurate. Harvest maturity (HM: 20% seed moisture content) was reached earlier in earlier pods in cv. Rosecoco, but the timing was the same for all pod classes in cv. Mwezi Moja. The period for seeds to dry down from 58 to 20% moisture content was longer in seeds from earlier pods in cv. Mwezi Moja, but not in cv. Rosecoco. The course of decline in moisture content between 58 and 20% differed between pod earliness classes, but was not systematically affected by earliness. The timing of seed development in the overall crop could be explained by the timing of seed development in pods of different earliness classes. Relationships among seed moisture content and seed or pod colour in whole crops differed from those in pods of individual earliness classes.     

The proximate composition and glycoalkaloid content of three potato meals

The proximate composition and glycoalkaloid content of a dried potato by-product meal (tater meal) and two dried potato pulp meals (potato meal and potato meal plus 10% molasses) were determined. All three feeds demonstrated variable compositions: the tater meal averaged 8.7% moisture, 9.1% crude protein, 5.4% ether extract, 5.0% crude fiber, 4.1% ash and 56.8% nitrogen-free extract; the potato meal averaged 14.5% moisture, 6.0% crude protein, 0.5% ether extract, 9.5% crude fiber, 2.2% ash and 57.1% nitrogen-free extract; the potato meal plus 10% molasses averaged 15.3% moisture, 6.4% crude protein, 0.3% ether extract, 8.0% crude fiber, 2.6% ash and 57.8% nitrogen-free extract. The phosphorus concentration was determined to be approximately 0.2% for the three samples. Other minerals were found in lesser concentrations. The riboflavin and thiamine concentrations of the three potato meals were less than 10% of the values reported for raw potato pulp and peel. The niacin concentration was approximately 40% of the values reported for raw potato pulp and peel. Tater meal contained 11.5 mg a-chaconine and 6.5 mg α-solanine per 100g meal. Analysis of potato meal gave 15.8 mg α-chaconine and 7.8 mg α-solanine per 100g meal while the potato meal plus 10% molasses was found to contain 13.2 mg α-chaconine and 7.3 mg α-solanine per l00g meal.     

Chemical composition and protein quality of lentils (Lens) consumed in Egypt

Three local cultivars of lentil (Lens) seeds (Giza 9, Family 91, and Family 195) as well as one imported Pakistani variety were studied. Moisture, protein, fat, carbohydrate, ash, fiber, thiamine, riboflavin, amino acids and some protein fractions were determined on the unpeeled and peeled seeds. The protein quality was evaluated by determining the protein efficiency ratio, net protein utilization, biological value, and true digestibility coefficient. All components were increased by peeling, except the ash, the fiber content, and the residual nitrogen content of the insoluble protein fraction. The latter was markedly decreased by peeling. Giza 9 lentil seeds were found to contain the highest protein and thiamine contents. They showed the highest protein quality and proved to be nutritionally superior to other varieties. Generally, the three local cultivars were found to be chemically and biologically superior to the imported Pakistani cultivar.     

α and β-galactosidase activities and oligosaccharide content in peanuts

Thirty-three peanut cultivars were examined for their alpha-1,6 and beta-1,4 galactosidase activities and oligosaccharide contents along with proximate compositions. The average moisture, protein, fat, ash, and carbohydrate contents were: 4.9%, 26.6%, 43.1%, 2.3% and 23.1%, respectively. The corresponding coefficients of variation were: 5.2%, 10.1%, 7.2%, 7.8% and 15.7%, respectively. Raffinose and stachyose contents (%) ranged from 0.05 to 0.12 and 0.31 to 0.61, respectively. The specific activity (micromol product/min/mg protein) of crude preparation of alpha-galactosidase for the 33 cultivars ranged from 1.096 to 2.784 for the non-germinated seeds and from not being detected in some samples up to 2.432 for the germinated seeds; the mean values for non-germinated and germinated seeds were: 1.781 and 1.410, respectively. The specific activity of beta-galactosidase ranged from 0.101 to 1.727 in the non-germinated seeds and from not being detected in some samples up to 0.898 in the germinated seeds. Germination decreased the activity of both galactosidases significantly (p < or = 0.05).     

Physicochemical characteristics of five date fruit cultivars grown in the United Arab Emirates

The physical measurements and chemical analyses of date fruits of five cultivars grown in the United Arab Emirates were measured in this study. Due to differences in seed weight, the flesh accounted for 83–92% of the total fruit. At the tamr stage, the absence of sucrose and the presence of higher concentrations of reducing sugars, especially fructose and glucose, characterized these cultivars as the soft type. On maturation from the kimri to the tamr stage, the sugar content had increased, but other constituents like moisture, crude protein, crude fat, ash, crude fiber, tannins, and pectin had decreased.     

初花期干旱对甘蓝型油菜生理和农艺性状的影响

初花期是油菜生殖生长的关键时期。为研究干旱对这一时期油菜的影响,在人工控水条件下(当土壤含水量为田间持水量的45%~50%时计为干旱胁迫开始,处理持续10d,然后复水;CK正常灌水,保持田间持水量在80%~85%),利用4个具有不同耐旱性的甘蓝型油菜品种浔油8号、阳光2009、浙油50和华油杂13号,研究生理特性、农艺性状和产量的变化。结果表明,在干旱胁迫10d后,耐旱性品种(浔油8号和阳光2009)的叶片SPAD值、可溶性蛋白质、MDA含量变幅不大,可溶性糖含量小幅下降,CAT酶活性小幅增加,游离脯氨酸含量显著增加(其中浔油8号和阳光2009分别比对照增加了4.1倍和2.9倍)。相比之下,敏感性品种(浙油50和华油杂13号)的叶片SPAD值、可溶性蛋白质和可溶性糖含量均显著减少,MDA含量显著增加,CAT酶活性变幅不大,游离脯氨酸含量显著增加,但增幅小于耐旱品种。初花期干旱影响油菜的主要农艺性状和产量,表现为敏感性品种的株高、一次分枝数、相对分枝高、主花序长、主花序角果数、角果长、单株角果数、角果粒数和单株产量均显著下降,而且降幅明显大于耐旱性品种。     

Changes in sugar,ash and minerals in four guava cultivars during ripening

Investigation of four guava cultivars showed that when the fruits were harvested at different stages of growth and development, total sugars increased slowly during the initial growing period followed by rapid increase during maturation and repining for all cultivars. The maximum level varied from 7.5 to 26.9%. Individual sugars: (fructose, glucose and sucrose) increased slowly during the initial growing period followed by rapid increase during maturation and ripening for all cultivars. The cultivars differed in their final sugar content; fructose varied from 5.6 to 7.7%, glucose from 1.9 to 18.1%, and sucrose from 6.2 to 7.8%. Total ash for all cultivars decreased slowly during the initial growing period followed by a sudden increase in the latter stage of maturation and ripening, with maximum level varying from 5.2 to 7.9%. Minerals: Ca, Mg, Na, K and P, for all cultivars decreased slowly during all stages of development. These results suggest that when guava fruits were picked 106–126 days after fruit set it ensures sufficient amount of total sugars and appreciable amount of minerals.     

Chemical composition and selected functional properties of sweet orange (Citrus sinensis) seed flour

Flour samples were prepared from dehulled and undehulledsweet orange (Citrus sinensis) seeds. The flour samples were evaluated for proximate composition, mineralcontent and selected functional properties. Proximate analysis showed a composition of 54.2% fat, 28.5% carbohydrate, 5.5% crude fiber, 3.1% crude protein and 2.5% ash for the dehulled orange seed flour (dry weight).Mineral analyses showed high levels of calcium and potassium in flour samples. Partially defatted and undefatted flour samples prepared from dehulled orangeseeds had least gelation concentrations of 10 and 12%(w/v), respectively. Water absorption capacity for thedefatted and undefatted dehulled flour samples were 240and 220%, respectively. Defatting improved oil absorptioncapacity of the orange seed flour by 84%. Emulsion activity, emulsion stability and foaming capacity decreasedfollowing defatting of flour. Foam prepared from defattedflour was less stable than that from full-fat flour.Incorporation of NaCl up to 0.2 M improved the foamingcapacity of orange seed flour.     

Edible provenances of Jatropha curcas from Quintana Roo state of Mexico and effect of roasting on antinutrient and toxic factors in seeds

Seven seed samples of J. curcas, both in raw and roasted state, sold in some villages in Quintana Roo state, Mexico for human consumption were analyzed for physical characteristics, nutrients and antinutrients. The average seed weight varied from 0.53 to 0.74 g and kernel weight as proportion of raw seed weight was from 61 to 66%. The contents of crude protein, lipid and ash of kernels from raw seeds were 27–30%, 55–62% and 3.7–5.2% respectively. The levels of antinutrients in meal from the raw seeds were: trypsin inhibitor activity (14.6–28.7 mg trypsin inhibited/g), lectin (25.6–52.2 unit; one unit is the reverse of minimum amount of mg meal/ml assay which produced haemagglutination), saponins (1.9–2.3% as diosgenin equivalent) and phytate (8.4–10%). Phorbol esters in kernels from raw seeds were not detected in four samples and in other three samples it ranged from 0.01 to 0.02 mg/g as phorbol-12-myristate 13-acetate equivalent. Roasting of seeds inactivated almost 100% of trypsin inhibitor activity. Although lectin activity reduced on roasting, it was still present in high amounts. Saponins, phytate and phorbol esters were not affected by roasting.     

Variation of favism-inducing factors (vicine,convicine and L-DOPA) during pod development inVicia faba L.

Changes in the concentrations of vicine, convicine and L-DOPA in two cultivars ofVicia faba L. seeds in different stages of pod development were determined by high performance liquid chromatography (HPLC). The vicine and convincine conent was highest in fresh green cotyledons (moisture content about 80%) and gradually declined until a constant level was reached when seed dry matter percentage was around 40%. A similar pattern of variation in glucoside concentration was observed for the seed coat. The pods contained neither vicine nor convicine but they were particularly rich in L-DOPA. These compounds were not homogeneously distributed in the seeds.     

Thermomechanical Glass Transition of Extruded Cereal Melts

Cereal melts were produced via extrusion cooking using a twin-screw extruder at in-barrel moisture contents ranging from 25 to 42% (wb). Dynamic mechanical thermal analysis was performed to determine the plasticizing effect of water on the glass transition (T_g) for melts obtained from degermed corn meal, oat flour, pregelatinized corn starch and pregelatinized waxy maize. For degermed corn meal, T_gwas found to decrease with increasing water contents up to about 30% (wb). Above 30% moisture content, T_gwas found to be essentially constant and approximately equal to 270K. Thus, W_g′ was estimated to be 30% moisture content. For samples of moisture content less than W_g′, loss tangent vs. temperature plots in the glass transition region were observed to be broader and of smaller amplitude than those above W_g. Glass transitions ranged from 270 to 321K for sample moisture contents ranging from 36·3 to 22·2% (wb), respectively. For an oat flour, T_gvalues ranging from 270 to 303K were observed for moisture contents of 39·2 to 26·1% (wb), respectively. Melts formed from pregelatinized corn starch and pregelatinized waxy maize had glass transitions similar to corn meal at a similar moisture content of 27%. The significance of these results, in terms of extrusion cooking of cereals, is discussed in this work.     

Extraction of pennycress (Thlaspi arvense L.) seed oil by full pressing

Pennycress is currently being developed as an oilseed crop for biofuel production. Pennycress seeds harvested from a field near Peoria, Illinois, provided our first opportunity to conduct an oil extraction study on a pilot scale. The goals of this study were to determine the effects of seed moisture and cooking on the pressing characteristics of pennycress seeds and to evaluate the quality of the oils extracted. Pennycress seeds (60 kg) with 9.5 and 16% moisture contents (MC) were cooked and dried (82–104 °C) using a steam-heated 3-deck laboratory seed cooker. The residence times were varied to produce cooked seeds with MCs ranging from 1.0 to 13.0%. The cooked seeds were pressed immediately using a heavy duty laboratory screw press. Pressing rate, press load, and residual oil in the press cakes were determined. The oils extracted were analyzed for solids content (foots), free fatty acid (FFA) content, color, and phosphorus (P), calcium (Ca), magnesium (Mg), and sulfur (S) contents. Pressing uncooked pennycress seeds with 9.5% MC produced press cake with 10.7% oil (db), extracting 75.1% of the oil in the seed. Cooking and drying the seeds between 3 and 4% MC provided the highest oil recovery at 86.3 and 88.0% for seeds with 9.5 and 16% starting seed MC, respectively. The pressing rates and press loads at these MCs were similar. Compared to the oil from uncooked seeds, the oils from cooked seeds had higher foots (1.55–1.73% vs. 0.52%), slightly higher FFA contents (0.40–0.46% vs. 0.30%), and slightly higher red values in AOCS RY color scale (4.1R–6.2R vs. 2.4R). Cooking increased the phosphatide content but the amount was still comparable to degummed oils. The sulfur levels in the expelled oil were higher than the amounts found in rapeseed oil and varied considerably depending on the seed moisture and the extent of cooking employed.     

Effects of heat treatments on trypsin inhibitor and hemagglutinating activities in winged bean

The effect of different heat treatments on inactivation of trypsin inhibitor and hemagglutinin of winged bean was investigated. Trypsin inhibitor extracted from winged bean meal was stable at 60 °C for 60 min. At 80 °C, the activity of the extracted inhibitor decreased by 25% within 5 min, and continued to decline gradually to a loss of 45% of activity after 30 min. When the extracted inhibitor was incubated at 100 °C, it exhibited a triphasic pattern of inactivation. The winged bean extract incubated at 60 °C lost 60% of its hemaggluinating activity within 30 min. At 80 °C, there was a complete loss of activity within 5 min. The microwave treatment to winged bean meal had no effect on trypsin inhibitor or hemagglutinating activities in the meal. However, infrared treatment to winged bean seeds for 60 seconds was effective in destroying most of the trypsin inhibitor and hemagglutinating activities. Autoclave treatment (120 °C at 15 lb pressure) for 10 min inactivated trypsin inhibitor and hemagglutinin in winged bean meal almost completely. Cooking of presoaked beans in boiling water for 30 min was effective in destroying most of the trypsin inhibitor and hemagglutinating activities.     

The effects of sun-drying surfaces and packaging materials on the storability of cowpea ( Vigna unguiculata) seed

The effects of sun-drying cowpea seeds for three hours on cement (CS), wood (WS), and corrugated iron sheet (CIS) surfaces and packaging separately in polyethene and jute bags were studied. Moisture-gain, and resistance to insect and mold damage were monitored monthly for six months, while proximate analyses on day zero and at the 6th month were conducted. Results showed that the three-hour sun-drying of cowpea seeds on reflective surfaces (CIS and CS) enhanced the rate of moisture-reabsorption during storage and consequently, the degree of mold and insect damage irrespective of the packaging material employed. Crude fat, fiber and ash contents, unlike protein and moisture contents, remained virtually constant (p 0.05). In this study, the wood surface and polyethene bag were the most preferred treatments to store sun-dried cowpea seeds for about 5.7 months.     

不同水稻品种种子耐超干性差异及其热稳定蛋白的研究

 以不同水稻品种（籼稻、粳稻、杂交稻等）为材料，研究了品种之间种子耐超干能力的差异及其与热稳定蛋白的关系。结果表明，供试的粳稻品种（春江15和春江683）不耐超干，当含水量降低至4．5％以下，种子发芽率和活力指数极显著下降，而籼稻品种（J106和J174）耐超干能力强，含水量降低至3．5％以下对种子发芽率和活力指数没有影响，杂交稻（汕优63）和中香糯介于两者之间。耐超干的品种存在一特异性的热稳定蛋白条带，其分子量为36.3 kD，而不耐超干的品种种子无此条带，这表明水稻的耐超干性与该热稳定蛋白有关     

Effect of reconstitution and Na2Co3 on tannin content and in vitro protein digestibility of faba bean cultivars

Two faba bean cultivars (317/99/81 and Giaz/402) obtained from Shambat Research Station in Northern Sudan, were used for this study. Investigation showed that the tannin contents of untreated seeds were 0.077% and 0.067% for cultivars 317/99/81 and Giza/402. In vitro protein digestibility values were 80.68% and 81.48% for the two cultivars, respectively. The extractable tannin content of the faba bean cultivars was markedly reduced by imbibing water or Na₂CO₃ solution into whole seeds and incubating them at 30°C for 1, 3, 6, 12 or 24 hours, or at 100°C for 5, 10 or 20 minutes. The extent of reduction depended on time, temperature, and Na₂CO₃ concentration; the percent tannin extracted and percent in vitro protein digestibility increased with time or Na₂CO₃ concentration, while application of high temperature reduced the time.     

Seed development and seed yield potential of Italian ryegrass (Lolium multiflorum Lam.) populations

Greenhouse and field experiments were carried out to study the seed development and seed yield potential of three populations of Italian ryegrass (Lolium multiflorum Lam.). These included an ecotype (Bb 1276) collected in the Lombardy Plain region of northern Italy, cv. Tribune, which was derived from this ecotype, and cv. Lemtal, a widely used cultivar from Belgium. Artificial seed shedding techniques in the green-house study showed that Bb 1276 began shedding seed at a higher moisture content than cv. Tribune which in turn was higher than cv. Lemtal. The pattern and rate of shedding was similar for all three populations and generally Bb 1276 and cv. Tribune gave a greater proportion of shed seed than cv. Lemtal. Although the pattern of decline in seed moisture content was similar for all three populations, generally cv. Lemtal had a higher moisture content than cv. Tribune with Bb 1276 the lowest. Cultivar Lemtal had the highest mean 1000 seed weight, and Bb 1276 the lowest, with cv. Tribune intermediate. The field study involving cv. Tribune and cv. Lemtal showed that with the exception of 1000 seed weight, which for cv. Tribune was some 6% lower than that of cv. Lemtal, all the seed yield components were similar. Seed yields taken every 3 days after the standing crop had reached 50% moisture content showed that both cultivars increased in yield until harvest 3. After this date the seed yield of cv. Lemtal remained stable up to harvest 5 while that of cv. Tribune declined. The maximum seed yield of cv. Tribune was achieved at a seed moisture content of 42·9% while that of cv. Lemtal remained stable from 42·3% to 37·5%. The seed moisture content of the two cultivars again showed a similar pattern of decline but it was not possible to show consistent differences between cv. Lemtal and cv. Tribune. The 1000 seed weight of cv. Tribune was lower than that of cv. Lemtal, and the maximum seed weight of cv. Tribune appeared to be achieved earlier. Germination counts taken after harvest showed both populations exhibiting a high level of post harvest dormancy. Later counts taken 3 months after harvest were significantly higher than those taken earlier and there were no differences between cultivars or harvests. The results are discussed in relation to the potential for selecting for improved seed yield potential in Lolium multiflorum Lam. Populations from northern Italy and suggestions are made for maximizing the harvested seed yield of cv. Tribune.     

Nutritive value of prickly pear seeds,Opuntia ficus-indica

Results are reported on the nutritional quality of prickly pear seeds,Opuntia ficus-indica. The seeds contained 16.6% protein, 17.2% fat, 49.6% fiber and 3.0% ash. The meal showed a high amount of iron (9.45 mg %). The contents of Mg, P, K, Zn and Cu were nutritionally significant contributing approximately 10–20% of the Recommended Dietary Allowances (RDA) of these elements per 100 g of dry weight. The amount of Ca represented less than 10% of the RDA for that element. Aspartic acid, glutamic acid, arginine and glycine were the most abundant amino acids making nearly half of the total amino acids content. The seeds were rich in sulfur amino acids (methionine + cystine). Lysine was the first limiting amino acid resulting in a chemical score of 62 for the protein. The in-vitro protein digestibility and the calculated protein efficiency ratio were 77% and 1.82 compared to 90% and 2.50, respectively, for ANRC casein.     

5 个甘蔗品种（系）砍收后耐贮性分析

甘蔗砍收后堆放过程中,耐贮性与品种有直接关系。本研究以 5 个甘蔗品种（系）为供试材料,观测砍收后 7 d 内,其甘蔗蔗糖分、重力纯度、简纯度、还原糖分、纤维分、单茎重等指标变化情况。采用相关分析、因子分析法 进行分析,对测定指标间相关性及 5 个甘蔗品种（系）品质变化进行评价。结果表明,随着堆放时间延长,甘蔗蔗糖 分、重力纯度、简纯度均呈下降趋势,甘蔗纤维分、还原糖分和单茎重损失均呈上升趋势,重力纯度和简纯度指标间 极显著正相关,还原糖分与简纯度指标间显著负相关;6 个指标可简化为 2 个因子,其达到所有指标 91.297%的信息量; 利用因子得分对供试甘蔗品种（系）进行聚类分析,可分为 3 个类群。在 5 个品种（系）中,热甘 11-1559 耐贮性最 好,ROC22 和热甘 14-291 次之,热甘 11-122 和热甘 12-60 最差。