The effects of grape seed in the diet of the Penedes chicken,on growth and on the chemical composition and sensory profile of meat

1. Effect of a diet with 5% grape seed inclusion, substituting for maize compared to a standard diet, was studied in the Penedes chicken.

2. A total of 128 chickens were used, half from each sex. Individual weights and feed intake were controlled weekly from the first d to 5th week and fortnightly until the 15th week. On the 16th week, chemical analyses of meat from 16 thighs from each diet and sex were carried out, as well as a sensory analysis of meat from 24 thighs. Differences between diet and sex were analysed using live body weight, feed intake, feed conversion rate (FCR), chemical composition and sensory attributes of the meat.

3. At the end of the experiment, no significant differences were observed on live body weight, feed intake and FCR due to diet.

4. Meat showed no differences due to diet in the percentages of protein, lipid and ash.

5. Meat from the grape seed diet showed a higher percentage of unsaturated fatty acids due to linoleic acid. It also showed a more nutty smell, a more metallic flavour and more stringiness. There was, also, less of a pork crackling odour and flavour, a less sweet flavour and less of a broiler meat flavour.     

Potential use of visible and near-infrared spectroscopy for pine species discrimination by examination of needles

The correct identification of pine species is necessary for proper application of wood in forest?based industries, since the quality of each species’ wood depends on factors intrinsic to the material. The aim of this study was to evaluate the potential use of near?infrared and visible spectroscopy in the discrimination of pine species planted in southern Brazil. Needles of Pinus clausa, P. glabra, P. kesiya, P. oocarpa, P. palustris, P. pseudostrobus, P. rigida, P. roxburghii and P. serotina were collected from experimental plantations located in the region of Rio Negro, Paraná, Brazil. The needles were dried and milled for analysis. The evaluation was performed with a spectral range of 400–750?nm (visible) and 1 000–2 500?nm (near?infrared). Analysis using the visible spectra resulted in two principal components explaining 95% of the variation between the needle samples. In the near?infrared analysis, it was possible to discriminate between all nine pine species studied using only two principal components, where the first explained 99% of the variation between species. Spectroscopy based on needles can be used for pine species discrimination, using the original data without mathematical treatment, in southern Brazil.     

Biology,incidence and host susceptibility of Pineus boerneri (Hemiptera: Adelgidae) in Colombian pine plantations

Adelgids (Hemiptera) in the genus Pineus have been reported as introduced insect pests causing serious losses to Pinus plantations worldwide. In 2008, Pineus boerneri was recorded for the first time in Colombia, with infestations noted on Pinus kesiya, P. tecunumanii, P. maximinoi and P. oocarpa. The lack of information on this insect in Colombia prompted investigations of its life cycle and infestation levels as well as host susceptibility of the main Pinus species planted in Colombia. In addition, the possibility of using a Ceraeochrysa species, an already established predator of adelgids in Colombia, for biological control was considered. Results showed that Pineus boerneri in Colombia has an anholocyclic life cycle comprised of four instars with a complete duration of between 49 and 97 d. Infestations were higher in the middle and upper part of trees. Pinus kesiya and P. maximinoi had the highest levels of susceptibility in field as well as in greenhouse trials. A survey of naturally infested trees showed P. tecunumanii to be moderately susceptible, whereas P. patula and P. oocarpa had low levels of susceptibility in a greenhouse trial but were not susceptible in the field. Investigations considering the impact of predation of Ceraeochrysa species showed a high predation rate of up to 140 P. boerneri consumed per day by a single Ceraeochrysa individual. Other predators of P. boerneri were recorded but were not sufficiently common to warrant detailed study.     

Cryphonectria hypovirus 1 (CHV‐1) survey reveals low occurrence and diversity of subtypes in NE Spain

Cryphonectria parasitica (Murrill.) Barr is a necrotrophic fungus that affects European chestnut populations. In Catalonia (NE Spain), this fungus is widely spread affecting chestnut stands. In addition to vegetative compatibility (VC) types of the fungus, knowledge of the Cryphonectria hypovirus (CHV) occurrence is important to implement a biocontrol programme. We confirmed the presence of hypoviruses in several chestnut subpopulations of Catalonia, and we determined the VC types of CHV‐infected isolates. We also studied the nucleotide sequences of these hypoviruses from a variable region located in the hypovirus ORF‐A. Our results show a low occurrence of hypoviruses throughout C. parasitica populations in Catalonia, except for a few localized stands. From 312 sampled cankers, we obtained 179 white, pale orange or rickety isolates. In 35 of them, we detected CHV‐1. Infected isolates belonged to 5 of the 7 sampled subpopulations. We found 12 CHV‐1 haplotypes, based on the nucleotide sequence analysis. Most of the hypoviruses have the same nucleotide sequence or show high homology at nucleotide level with isolates previously included in CHV‐1 subtype‐I. However, we found that 3 haplotypes share at least 97% of their ORF‐A nucleotide sequence with CHV‐1 subtype‐E. Phylogenetic analysis grouped these 3 isolates in a different cluster than the other hypoviruses. These results suggest that multiple introductions of CHV‐1 have occurred recently in Catalonia. Dominant VC types of hypovirus‐infected isolates are EU‐1, EU‐2 and EU‐5, which are similar to those previously reported in this region.     

Kinetic characterization of the oxidation of chlorogenic acid by polyphenol oxidase and peroxidase. Characteristics of the o-quinone

Chlorogenic acid is the major diphenol of many fruits, where it is oxidized enzymatically by polyphenol oxidase (PPO) or peroxidase (POD) to its o-quinone. In spectrophotometric studies of chlorogenic acid oxidation with a periodate ratio of [CGA]0/[IO4-]0 < 1 and [CGA]0/[IO4-]0 > 1, the o-quinone was characterized as follows: lambda(max) at 400 nm and epsilon = 2000 and 2200 M-1 cm-1 at pH 4.5 and 7.0, respectively. In studies of o-quinone generated by the oxidation of chlorogenic acid using a periodate at ratio of [CGA]0/[IO4-]0 > 1, a reaction with the remaining substrate was detected, showing rate constants of k = 2.73 +/- 0.17 M-1 s-1 and k' = 0.05 +/- 0.01 M-1 s-1 at the above pH values. A chronometric spectrophotometric method is proposed to kinetically characterize the action of the PPO or POD on the basis of measuring the time it takes for a given amount of ascorbic acid to be consumed in the reaction with the o-quinone. The kinetic constants of mushroom PPO and horseradish POD are determined.     

Detection of land animal remains in fish meals by the polymerase chain reaction-restriction fragment length polymorphism technique

In the present study a technique was developed with the aim of guaranteeing the composition and security of fish meals, since it allows verification of whether these meals contain land animal remains. The method is based on polymerase chain reaction (PCR) and length polymorphism, followed by a restriction fragment length polymorphism (RFLP). Specific primers for every species were designed and calibrated, generating exclusively a PCR product with a specific size when DNA for each species was present in the sample. This technique allows the detection of land animal remains in fish meals, specifically cow, chicken, pig, horse, sheep, and goat. The identity of the PCR products can be confirmed by RFLP analysis using only one restriction enzyme. The selected restrictase generated one characteristic restriction profile for every species included in this study. The detection limit of this method was calculated by using mixtures of fish meals in different proportions and meal that exclusively contained remains of one of these land species studied. The analytical strategy herein proposed was applied to fish and meat meals, giving good results, both in the analyzed standards and in commercial samples.     

Correlation of selected constituents with the total antioxidant capacity of coffee beverages: influence of the brewing procedure

Relationships between volatile and nonvolatile compounds and the antioxidant capacity of coffee brews prepared from commercial conventional and torrefacto roasted coffees, employing commonly used doses and prepared by four brewing procedures (filter, plunger, mocha, and espresso machine) were assessed. Significant correlations between volatile Maillard reaction products and antioxidant capacity (measured by both 2,2-diphenyl-1-picrylhydrazyl radical and redox potential methods) were not observed. Highly positive correlations between browned compounds and caffeine with both antioxidant capacity parameters were reported. Principal component analysis allowed coffee brews separation according to coffee roasting processes (PC1) and brewing procedures (PC2), showing that in all cases coffee brews from torrefacto roasted coffee were more antioxidant that those extracted from conventional ones; also, coffee brews extracted by an espresso machine were more antioxidant than those extracted by mocha, plunger, and filter machines.     

Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity, and biomarkers of oxidative stress methodologies

The study of the antioxidant capacity of foodstuffs requires the use of diverse determination methods to gain a wider picture of their multiple effects. The aim of this work was to evaluate the "antioxidant profile" of red wines applying TAC (total antioxidant capacity) methods: 2,2'-azinobis(3-ethyl-benzthiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl, N,N-dimethyl-p-phenylenediamine dihydrochloride, oxygen radical absorbance capacity, ferric reducing/antioxidant power, hydroxyl and superoxide radical scavenger activities, and biomarkers of oxidative stress methods such as lipid peroxidation inhibition and inhibition of damage to DNA. Furthermore, levels of total polyphenols (TPP) of wines were also evaluated. Three bottles of 107 different Spanish red wines (total samples 321), made from different grape varieties, aging processes, and vintages, were analyzed. The validation of TAC methods, the first step in this work, provided a good linearity, proportionality, and low detection limits. Among these methods, the ABTS was the most satisfactory for its rapidity, cost, and precision. All wines showed an important capacity to scavenge hydroxyl radicals and were capable of blocking superoxide radicals but with 10 times lower intensity. Wines also showed important protective action on biomarkers of oxidative stress; they were much more active to inhibit lipid peroxidation than DNA oxidation. Few statistically significant correlations among levels of TPP and antioxidant properties of wines were detected. Furthermore, values of these correlations were very low.     

D-amino acid formation in sterilized alkali-treated olives

The occurrence of d-amino acids in commercial ripe olives, a well-known sterilized alkali-treated product, was investigated by high-performance liquid chromatography (HPLC) with precolumn automatic derivatization. Absolute amounts of D-amino acids were in total 18.6-38.2 mg/100 g edible portion. The major D-amino acids were D-aspartic acid, D-glutamic acid, D-serine, and D-leucine. Furthermore, to evaluate the effects of sterilization time and olive pH on amino acid racemization, a simulated processing of green ripe olives was carried out. Serine (both free and bound form) was the most-racemized amino acid after heat treatment. Sterilization (15-35 min at 121 degrees C) increased the racemization values of both free and protein-bound amino acids, although in case of protein-bound phenylalanine the increase was not statistically significant. With an increase of pH from 8 to 10 units, the racemization values of all amino acids increased significantly, except for free forms of aspartic and glutamic acids. In general, the effects of the sterilization time and olive pH on total concentration (L + D enantiomers) of each amino acid were also significant.