Folates Stability in Two Types of Rye Breads During Processing and Frozen Storage

High-performance liquid chromatography was used to study the stability of folate vitamers in two types of rye breads after baking and 16 weeks of frozen storage. Bread made using sourdough seeds contained less total folate (74.6 μg/100 g dry basis, expressed as folic acid) than the whole rye flour (79.8 μg/100 g dry basis) and bread leavened only with baker’s yeast (82.8 μg/100 g dry basis). Most importantly, it was generated by a significant decrease in 5-CH₃-H₄folate form. The baking process caused some changes in folate distribution. Storage of breads at -18°C for 2 weeks did not have a significant effect (p < 0.05) on total folates compared to the content directly after baking. After a 5-weeks storage period, a significant decrease (p < 0.05) in the content of total folates was recorded and it dropped on average by 14% for both type of breads. After a longer period of storage (16 weeks), a 25% loss of folates in the bread made with baker’s yeast and a 38% loss in the bread fermented with sourdough seeds was found. Retention of 5-CH₃-H₄folate and 10-HCO-H₂folate forms were much lower in the bread made with a sourdough addition than with baker’s yeast only.     

Dimethyl sulfoxide (dimethyl sulphoxide) as a protectant against ozone injury to pinto bean

Various chemicals have been used to protect plants against ozone injury. The effectiveness of dimethyl sulfoxide (dimethyl sulphoxide; DMSO) in protecting pinto bean foliage against ozone injury was studied. DMSO protected bean foliage against ozone injury and was most effective at ozone levels above 800 μg/m³. DMSO at 100 μg/g (ppm) protected bean plants as well as did 1000 or 10 000 μg/g. This compound may be useful as a research tool for evaluating yield effects of ozone and for studying inherited resistance or susceptibility to ozone injury in the field in lieu of expensive field chambers and where site differences complicate the establishment of ambient air treatments and controls in the same area.     

Effect of Baking Process on Added Folic Acid and Endogenous Folates Stability in Wheat and Rye Breads

In Poland bread as a staple food both made from wheat and rye flour can be a potential product for future fortification with folic acid. The objective of the study was to examine the effect of fermentation and baking on added folic acid and some endogenous folates stability during breadmaking of rye and wheat breads. Breads were produced using the formulation containing enriched flour with 0.2 mg folic acid/100 g product, baker’s yeast and additionally ascorbic acid for wheat bread and lactic acid for rye bread. Folates were extracted with Hepes/Ches buffer (pH = 7.85) followed by destruction of matrix by amylase and protease and deconjugation with rat serum conjugase. Affinity chromatography (FBP bovine milk) was used to purify and concentrate samples. The folates were separated by HPLC with C18 column and with a combination of fluorescence and UV detection. For both rye and wheat breads there was a decrease of folic acid from flour to bread stage. The total losses depend on baking process and ranged from 12 to 21%. Some changes in the level of different native folate forms during the stage of baking process were also observed.     

Natural Folates from Biofortified Tomato and Synthetic 5-methyl-tetrahydrofolate Display Equivalent Bioavailability in a Murine Model

Folate deficiency is a global health problem related to neural tube defects, cardiovascular disease, dementia, and cancer. Considering that folic acid (FA) supply through industrialized foods is the most successful intervention, limitations exist for its complete implementation worldwide. Biofortification of plant foods, on the other hand, could be implemented in poor areas as a complementary alternative. A biofortified tomato fruit that accumulates high levels of folates was previously developed. In this study, we evaluated short-term folate bioavailability in rats infused with this folate-biofortified fruit. Fruit from tomato segregants hyperaccumulated folates during an extended ripening period, ultimately containing 3.7-fold the recommended dietary allowance in a 100-g portion. Folate-depleted Wistar rats separated in three groups received a single dose of 1 nmol of folate/g body weight in the form of lyophilized biofortified tomato fruit, FA, or synthetic 5-CH₃-THF. Folate bioavailability from the biofortified tomato was comparable to that of synthetic 5-CH₃-THF, with areas under the curve (AUC_0–∞) of 2,080?±?420 and 2,700?±?220 pmol?·?h/mL, respectively (P?=?0.12). Whereas, FA was less bioavailable with an AUC_0–∞of 750?±?10 pmol?·?h/mL. Fruit-supplemented animals reached maximum levels of circulating folate in plasma at 2 h after administration with a subsequent steady decline, while animals treated with FA and synthetic 5-CH₃-THF reached maximum levels at 1 h. Pharmacokinetic parameters revealed that biofortified tomato had slower intestinal absorption than synthetic folate forms. This is the first study that demonstrates the bioavailability of folates from a biofortified plant food, showing its potential to improve folate deficiency.     

Effect of germination and subsequent oven-drying on folate content in different wheat and rye cultivars

Cereals are recognised as an important food source of folate, and germinated cereals are reported to contain even more folate. This study examined the effects of germination and oven-drying on folate content in different wheat and rye cultivars. The native folate content in four wheat cultivars ranged from 23 to 33 μg/100 g dry matter (DM) and that in six rye cultivars from 31 to 39 μg/100 g DM. Mean folate content in rye was 25% higher than in wheat. Germination of both cereals resulted in a 4- to 6-fold increase in folate content, depending on cultivar and duration of germination. The highest folate content in both cereals was found after 96 h of germination and was 181 μg/100 g DM for cv. Kaskelott (rye) and 155 μg/100 g DM for cv. Kosack (wheat). Germination increased the amount of 5-CH₃–H₄folate in both cereals from 45 to 75%. Oven-drying of germinated wheat grains (for 48 and 72 h) at 50 °C did not affect the folate content. In conclusion, germination increases the folate content in wheat and rye cultivars, while subsequent oven-drying does not affect the folate content. Germination can therefore be recommended for producing bakery ingredients with increased folate content.     

马铃薯植株感染Y病毒后生理指标变化与抗病性的关系

本研究分别以对PVY感病、过敏和极端抗性的品种脱毒试管苗为材料,比较了接种PVY后不同时间内超氧化物歧化酶(SOD)和游离脯氨酸含量2个指标的变化。从整体上看,未接种PVY条件下,感病品种(Superior)植株的SOD活性较极端抗性品种(IVP35)和过敏型品种(Desiree)低。接种后,IVP35的SOD活性下降;Desiree在接种前期0.5～1 d SOD的活性下降,2～7 d后SOD活性上升,再后7～14 d又下降;Superior接种PVY后,SOD活性有上升趋势,且在接种2～3 d变化率出现最大值。另外,IVP35和Desiree在接种PVY后SOD变化率小,变化范围分别为-13.4%～4.6%和-17.8%～8.7%;Superior接种PVY后,SOD活性变幅较大,范围为5.1%～79.2%。被测的3个品种无论接种与否,极端抗性品种和过敏型品种其植株内部游离脯氨酸含量均明显高于感病品种。正常情况下,IVP35和Desiree的游离脯氨酸含量为41.39～48.77μg.g-1干重和33.42～39.11μg.g-1干重,而Superior仅为8.91～10.72μg.g-1干重。接种PVY后,Superior的游离脯氨酸含量明显上升,达到11.23～21.54μg.g-1干重;虽然IVP35和Desiree的游离脯氨酸含量也呈上升趋势,但上升幅度小,含量分别为48.92～72.13μg.g-1干重和42.46～71.34μg.g-1干重。     

市售香蕉 15 种酚酸化合物含量的分析

为了探明香蕉中酚酸化合物的种类及含量,本研究采用超高效液相色谱串联质谱（UPLC-MS/MS）法对 香蕉果肉样品进行分析,并对色谱、质谱条件进行优化。结果表明,香蕉富含多种酚酸化合物,且酚酸化合物主 要以游离酯型和结合型存在。含量较高的 2 种酚酸为异阿魏酸（112.54~370.34 μg/g）、阿魏酸（83.96~157.54 μg/g）。 酚酸含量由高至低依次为异阿魏酸>阿魏酸>对香豆酸>3,5-二羟基苯甲酸>芥子酸>香草酸>咖啡酸>对羟基苯甲 酸>鞣花酸>丁香酸>反式肉桂酸>水杨酸。方法验证结果表明该方法检出限低、线性范围宽、灵敏度高,定量结 果准确、可靠,适用于实际样品检测;香蕉样品酚酸组分与含量检测结果可为香蕉的营养成分和功能活性物质 评价提供参考。     

Effect of home processing and storage on ascorbic acid and β-carotene content of bathua (Chenopodium album) and fenugreek (Trigonella foenum graecum) leaves

The present investigation was conducted to study the effect of selected processing and storage methods on the concentration of ascorbic acid and β-carotene in Bathua and fenugreek, leaves. Methods included storage of leaves with or without polythene bags for 24 and 48 h in a refrigerator at 5°C; at 30°C in polythene bags; drying (sun and oven); blanching (5, 10, 15 min); open pan and pressure cooking. Ascorbic acid content of fresh leaves was 220.97 to 377.65 mg and β-carotene content was 19.00 to 24.64 mg/100 g, DW. The percent loss of ascorbic acid ranged from 2.03 to 8.77 and 45.15 to 66.9 while lower losses (0.0 to 1.75 and 1.63 to 2.84) of β-carotene were observed in leaves, stored in, the refrigerator and at 30°C, respectively. A markedly greater reduction in ascorbic acid and β-carotene was observed in dried, blanched and cooked leaves. The study data suggest that storage of leaves in refrigeration, drying in oven, blanching for a short time and cooking in a pressure cooker results in better retention of these two vitamins.     

水杨酸(SA)诱导植物对病虫害产生抗性及作用机制研究

水杨酸(SA)作为一种新型的抗病性诱导剂,其对植物病虫害的抗性诱导作用已成为研究的热点。本研究从水杨酸的基本性质及其在植物病虫害中的诱导抗性特点、水杨酸与水杨酸结合蛋白的相互作用、水杨酸介导的信号传导途径等方面初步探讨水杨酸诱导植物抗病性和抗虫性的作用机制及应用前景。     

Nutritional and toxic factors in selected wild edible plants

Nutritional (ascorbic acid, dehydroascorbic acid and carotenes); antinutritional and toxic components (oxalic acid, nitrate and erucic acid) were determined in sixteen popular species of wild edible plants which are collected for human consumption in southeast Spain. Ascorbic+dehydroascorbic acids contents were very high in several species, especially in Chenopodium album L. (155 mg/100 g). Carotenoid content ranged from 4.2 mg/100 g (Stellaria media Villars) to 15.4 mg/100 g (Amaranthus viridis L.). A range of values was found for oxalic acid from absence to 1100 mg/100 g of plant material. Nitrate contents ranged from 47 mg/100 g ( Salicornia europaea L.) to 597 mg/100 g (Amaranthus viridis L.). Low amounts of erucic acid were found in the Cruciferae family (Sisymbrium irio L. 1.73%; Cardaria draba L. 1.23%) and Plantago major L. 3.45%.     

Chondracanthus teedei var. lusitanicus: The Nutraceutical Potential of an Unexploited Marine Resource

Presently, there is a high demand for nutritionally enhanced foods, so it is a current challenge to look at new raw food sources that can supplement beneficially the human diet. The nutritional profile and key secondary metabolites of red seaweeds (Rhodophyta) are gaining interest because of this challenge. In this context, the possible use of the red seaweed Chondracanthus teedei var. lusitanicus (Gigartinales) as a novel nutraceutical source was investigated. As a result, we highlight the high mineral content of this seaweed, representing 29.35 g 100 g⁻¹ of its dry weight (DW). Despite the low levels of calcium and phosphorus (0.26 and 0.20 g 100 g⁻¹ DW, respectively), this seaweed is an interesting source of nitrogen and potassium (2.13 and 2.29 g⁻¹ DW, accordingly). Furthermore, the high content of carbohydrates (56.03 g 100 g⁻¹ DW), which acts as dietary fibers, confers a low caloric content of this raw food source. Thus, this study demonstrates that C. teedei var. lusitanicus is in fact an unexploited potential resource with the capability to provide key minerals to the human diet with promising nutraceutical properties.     

Cuban brown snail,Zachrysia provisoria (Gastropoda): Damage potential and control

The snail Zachrysia provisoria (Pfeiffer) is poorly known in Florida, USA, where it predominately is viewed as a pest of ornamental plants. I evaluated its host plant relationships, foliage consumption potential, and susceptibility to several molluscicides. Many of the potential hosts, especially common ornamental plants that are planted densely as ground cover and might be expected to provide a favorable environment for snails, are not suitable for growth of young snails. Older snails, though displaying some ability to feed and damage hosts unsuitable for growth of young snails, displayed similar patterns of acceptance and growth. Several weeds were favorable for growth, suggesting that untended environments could lead to snail problems in adjacent ornamental plantings. The effect of plant condition (age) on snail feeding preference was assessed by measuring leaf consumption by snails presented simultaneously with young (green, located apically) and senescent (yellowing or yellow, located basally) leaves of a single plant species. From preferred host plants, snails chose young leaf tissue, but from less preferred plants they consumed senescent tissue. Foliage consumption potential was assessed using romaine lettuce at two constant temperatures, 24 and 32 °C. Foliage consumption increased with age (wet weight) at both 24 and 32 °C; however, the rate of consumption was higher at the lower temperature. At 24 °C, mean peak consumption was about 40 cm² of leaf area or 12 g wet weight/day. At the less favorable high temperature of 32 °C, mean peak consumption was reduced by about 50%, to a mean of only 20 cm² or 6 g wet weight/day. Relative consumption rate (cm² or g foliage/g snail) diminished with age (wet weight) of the snails. Several molluscicide-containing baits were assessed. Metaldehyde-based baits induced mortality most quickly, followed by iron-based baits. A boric acid-based bait was slowest, requiring 12 days for the induction of significant levels of mortality. All baits significantly suppressed feeding, however, sometimes even in the absence of mortality.     

Biochemical Characteristics of the Herb Mixture Prolipid as a Plant Food Supplement and Medicinal Remedy

Prolipid a known mixture of herbs is used as a plasma lipid lowering medicine. No side effects were registered. However, the bioactive substances of Prolipid were not investigated. Therefore in this investigation Prolipids bioactive compounds and antioxidant activity were studied. The contents of polyphenols and flavonoids were 19.87 ± 2.09 and 3.09 ± 0.31 mg gallic acid equivalent GAE/g DW and 2.09 ± 0.24 and 0.57 ± 0.05 mg catechin equivalent CE/g DW in water and methanol fractions, respectively. Anthocyanins (0.02 ± 0.001 mg/g DW) and flavanols (7.58 ± 0.81 μg CE/g DW) were found only in water fraction. The antioxidant activity of Prolipid, as determined by four different antioxidant assays [ferric-reducing/antioxidant power (FRAP); cupric reducing antioxidant capacity (CUPRAC); trolox equivalent antioxidant capacity (TEAC); 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH)], was higher in water than in methanol fraction. The correlation coefficients between polyphenols, flavonoids and antioxidant activities of Prolipid water extracts with TEAC were 0.97 and 0.90, respectively. It can be concluded that the content of polyphenol compounds in Prolipid is very high and they are the main contributors to Prolipids overall antioxidant activity. Prolipid is widely used in human treatment without known side effects on patients and is comparable to other medicinal plants, and as a strong antioxidant mixture could be used as a supplement to known atherosclerosis preventing diets.     

不同供钾水平对茶树幼苗鲜叶主要生化成分的影响

本研究以10月龄扦插"瑞香"茶苗[Camellia sinensis(L.)O.Kuntze cv.Ruixiang]为试验材料,通过沙培试验,设5个钾(K)浓度(0、100、400、800、2 000μmol·L~(-1)),每周施钾肥3次,处理26周后,研究不同钾浓度对茶苗叶片主要生化成分的影响。结果表明,当供钾浓度分别为0、100μmol·L~(-1)时,茶树成熟叶片钾含量分别为5.26、5.91 mg·g-1,此时茶树处于缺钾状态,缺钾降低了茶树根、茎叶的生物量,增加了根冠比,显著降低叶片氮(N)和磷(P)的含量;叶片钾含量与氮、磷含量均呈正的线性相关(YN=1.045X+11.906 5,R2=0.816 7;YP=0.307 5X-0.570 6,R2=0.914 6);缺钾显著降低了茶树叶片氨基酸、咖啡碱、水浸出物和EGCG含量,相反却显著增加了叶片的茶多酚含量、儿茶素总量、酚氨比,以及叶片EGC和EC含量;叶片精氨酸、茶氨酸、谷氨酸等在缺钾时显著降低,与正常供钾浓度(2 000μmol·L~(-1))的叶片相比分别下降了86.96%、72.46%、40.43%;香气成分GC-MS分析表明,缺钾叶片醇类、醛类和酯类芳香物质含量降低,香气物质种类减少,缺钾对茶树叶片香气品质的提高具有消极的影响。     

Effect of Freezing Technology and Storage Conditions on Folate Content in Selected Vegetables

Folates (B vitamins) are essential for the proper function of many bodily processes. Although a rich natural source are vegetables, the literature lacks data on the effect of the pre-treatment and freezing technologies used in vegetable processing and frozen storage time on the folate content in these materials. Moreover, since folates are very unstable nutrients, the amount available in processed and stored foods can be significantly lower than in raw products. In tested vegetables (green beans, yellow beans, peas, cauliflower, broccoli and spinach), one folate form was identified, 5-methyltetrahydrofolate (5-CH₃-H₄folate). It was observed that pre-treatment and freezing technology significantly (p?<?0.05) decreased 5-CH₃-H₄folate content only in vegetables with the largest degree of fragmentation (cut and briquetted spinach) and the smallest size (peas). In all analyzed samples, the 5-CH₃-H₄folate content decreased with the time of frozen storage. In frozen cauliflower, the 5-CH₃-H₄folate loss exceeded 95 % compared to the fresh product just after the third month of frozen storage. Meanwhile, in green and yellow beans, significant 5-CH₃-H₄folate losses (at the level of 75 % and 95 %, respectively) were observed no earlier than after the 9th month of frozen storage.     

Segregation of leptines and other glycoalkaloids inSolanum tuberosum (4x) ×S. chacoense (4x) crosses

A clone, 8380-1, selected fromSolanum chacoense (PI 458310) for its high foliage content of the leptine glycoalkaloids, a factor in resistance to Colorado potato beetle, was doubled in chromosome number from 2n=2x=24 to 2n=4x=48. Three 4x clones were crossed with sixS. tuberosum (4x) clones. Foliage glycoalkaloid contents were measured for 452 F1 hybrids from 15 crosses. The 4xchacoense parental clones were not different in respect to glycoalkaloid contents and were similar to the original 2x clone. All F1 hybrids synthesized foliage leptines ranging from 9 to 369 mg/100 g fresh weight (fw) with a mean content of 113 mg/100 g fw. The proportion of leptines in the total glycoalkaloid content ranged from 1% to 62% with a mean of 25%. The 4xchacoense parent mean leptine content was 1482 mg/ 100 g fw which was 90% of the total glycoalkaloid content. Tubers from 136 hybrids and the threechacoense parental clones were tested for glycoalkaloid contents. The tuber solanine + chaconine contents of the 136 hybrids ranged from 30 to 180 mg/100 g fw with a mean of 79. The mean tuber content of the threechacoense parental clones was 157 mg/100 g fw. Leptines were not found in any of the tubers.     

Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans

Cocoa beans and cocoa products contain considerable amounts of bioactive compounds. Harvesting cocoa fruit too early or too late may have effects on the phenolic and alkaloid concentrations of the cocoa powder. Fermentation, a primary processing used to transform cocoa beans to cocoa powder, may also influence the contents of bioactive compounds. In this study, proanthocyanidins, the major compounds in cocoa polyphenols, caffeine and theobromine of cocoa beans, were evaluated at different maturities at harvest, and with different fermentation durations, with and without the addition of a commercial enzyme, Pectinex® Ultra SP-L. The amounts of proanthocyanidins, caffeine and theobromine, and the antioxidant capacities of the unfermented cocoa beans increased as the fruits matured. The values ranged from 16.12–27.28 g catechin equivalents (CE)/100 g dry weight (DW); 99.66–173.61 mg/100 g DW; 556.39–948.84 mg/100 g DW; 23.23–26.32 mol Trolox equivalents (TE)/100 g DW, respectively. Prolonged fermentation with or without the addition of pectinase, from three to seven days, significantly reduced the amounts of these compounds present. Fermentation using the enzyme significantly reduced the proanthocyanidin content and antioxidant capacity of the cocoa powder, with the overall means decreasing from 8.93–4.93 g CE/100 g DW and from 15.81–12.95 g mol TE/100 g DW, respectively. Two-way ANOVA analyses showed that the proanthocyanidins, caffeine, theobromine contents and the antioxidant capacity of cocoa beans were strongly dependet to their stages of maturity, fermentation methods and fermentation duration.

     

枳、枳橙和甜橙实生苗的钾利用效率比较

对枳、枳橙和甜橙的钾利用效率进行比较,将枳、枳橙和甜橙实生苗置于不同钾浓度条件下生长,检测不同时间植株的生物量和钾含量。结果显示:无论在高钾(20 mmol/L K+)还是低钾(100μmol/L K+)条件下,枳橙根部干重都显著高于枳,枳橙根部钾含量亦显著高于枳。在高钾条件下,枳橙和冰糖橙根部干重无显著性差异,但枳橙根部钾含量显著高于冰糖橙;无论在高钾还是低钾条件下,枳、枳橙和冰糖橙冠部干重均没有显著性差异,冠部钾含量表现为冰糖橙枳橙枳。从植株钾利用效率而言,枳橙作为砧木应优于枳;枳橙作为枳与甜橙的杂种,在根部钾利用效率上亦高于甜橙。