Survey of Vitamin B<Subscript>6</Subscript> Content in Commercial Presentations of Table Olives

For nutritional purposes, a survey of the vitamin B₆ levels from a variety of commercial presentations of table olives was carried out, taking into account the three main processing types (Spanish-style, directly brined, and ripe olives). The analysis was performed by HPLC, following the official French method for vitamin B₆ determination in foodstuffs. In-house validation data for two commercial table olives showed that the method precision was good (coefficient of variation <6%) and recovery was quantitative (104% on average). There was a wide range of values for vitamin B₆ in table olives (0–69.3 μg/100 g edible portion). The highest mean content was found in directly brined olives (33.9 μg/100 g edible portion) followed by Spanish-style (14.4 μg/100 g) and ripe olives (4.3 μg/100 g). On average, samples of the Gordal and Carrasqueña cultivars showed the highest vitamin B₆ content in the case of Spanish-style olives, but in directly brined olives as well as in ripe olives the effect of cultivar was not statistically significant (p?相似文献   

Fatty acid profile of hair lambs and their crossbreds slaughtered at different weights

This study aims to investigate the effect of breed and slaughter weight on fatty the acid profile of the Longissimus dorsi muscle in lambs. Twenty-four Santa Inês (SI), 24.5 Ile de France × 0.5 Santa Inês (Ile × SI) and 12.5 Texel × 0.5 Santa Inês (Te × SI), slaughtered at different weights (30, 35, 40, and 45 kg), were evaluated. The animals were reared with creep feeding to weaning and were feedlot finished, receiving a diet composed of 30% hay and 70% concentrate. The analyses of fatty acids were carried out on the Longissimus muscle of the 13th rib. The experiment was in a three by four factorial design. The total mean saturated fatty acid level was 44.88%, with 43.30% monounsaturated fats and 1.72% polyunsaturated. The major fatty acids found included oleic (43%), palmitic (22%), and stearic (18%). The concentration of desirable fatty acids varied from 61.56% to 66.78%, with Te × SI (66.78%) having the highest levels (P < 0.05). The slaughter weight affected (P < 0.05) the saturated and unsaturated (both mono and poly) fatty acid profiles. The 35-kg slaughter weight showed the most desirable fatty acid profile. The saturated myristic and stearic fatty acids decreased with an increase in the slaughter weight, but oleic acid increased. In the conditions of the present study, the meat from Santa Ines and Texel × Santa Ines lambs had fatty acid profiles more beneficial for human health due to the higher levels of unsaturated fatty acids.     

Hydroxytyrosol 4-beta-D-glucoside,an important phenolic compound in olive fruits and derived products

There is increasing interest in olive polyphenols because of their biological properties as well as their contribution to the color, taste, and shelf life of olive products. However, some of these compounds remain unidentified. It has been shown that hydroxytyrosol 4-beta-D-glucoside (4-beta-D-glucosyl-3-hydroxyphenylethanol) coeluted with hydroxytyrosol [(3,4-dihydroxyphenyl)ethanol] under reversed phase conditions in the phenolic chromatograms of olive pulp, vegetation water, and pomace of olive oil processing. A method to separate this compound from hydroxytyrosol by HPLC has been developed. The concentration of this glucoside increased in olive pulp with maturation and could be the main phenolic compound in mature olives. In contrast, the presence of this compound was not detected in olive oil by using HPLC-MS. The compound must be considered both in table olives and olive oil processing because of its glucose and hydroxytyrosol contribution to these products.     

Conversion of the mycotoxin patulin to the less toxic desoxypatulinic acid by the biocontrol yeast Rhodosporidium kratochvilovae strain LS11

The infection of stored apples by the fungus Penicillium expansum causes the contamination of fruits and fruit-derived products with the mycotoxin patulin, which is a major issue in food safety. Fungal attack can be prevented by beneficial microorganisms, so-called biocontrol agents. Previous time-course thin layer chromatography analyses showed that the aerobic incubation of patulin with the biocontrol yeast Rhodosporidium kratochvilovae strain LS11 leads to the disappearance of the mycotoxin spot and the parallel emergence of two new spots, one of which disappears over time. In this work, we analyzed the biodegradation of patulin effected by LS11 through HPLC. The more stable of the two compounds was purified and characterized by nuclear magnetic resonance as desoxypatulinic acid, whose formation was also quantitated in patulin degradation experiments. After R. kratochvilovae LS11 had been incubated in the presence of (13)C-labeled patulin, label was traced to desoxypatulinic acid, thus proving that this compound derives from the metabolization of patulin by the yeast. Desoxypatulinic acid was much less toxic than patulin to human lymphocytes and, in contrast to patulin, did not react in vitro with the thiol-bearing tripeptide glutathione. The lower toxicity of desoxypatulinic acid is proposed to be a consequence of the hydrolysis of the lactone ring and the loss of functional groups that react with thiol groups. The formation of desoxypatulinic acid from patulin represents a novel biodegradation pathway that is also a detoxification process.     

Nutritional evaluation of pea (Pisum sativum L.) protein diets after mild hydrothermal treatment and with and without added phytase

The effect of mild hydrothermal treatment and the addition of phytase under optimal conditions (pH 5.5, 37 degrees C) on the nutritive utilization of the protein of pea (Pisum sativum L.) flour was studied in growing rats by examining the chemical and biological balance. Mild hydrothermal treatment produced reductions of 83, 78, and 72%, respectively, in the levels of alpha-galactosides, phytic acid, and trypsin inhibitors and also produced a significant increase in the digestive utilization of protein. The additional fall in the levels of phytic acid caused by the addition of phytase did not lead to a subsequent improvement in the digestive utilization of protein. The mild hydrothermal treatment of pea flour produced a significant increase in the metabolic utilization of protein and carbohydrates, which was reflected in the protein efficiency ratio and food transformation growth indices. These effects were not observed in the phytase-supplemented pea diet.     

Behavior of monosaccharides, phenolic compounds, and color of red wines aged in used oak barrels and in the bottle

A red wine with appropriate basic quality characteristics for aging was stored in oak barrels for 12 months and then bottled and aged for a further 6 months. The same ambient conditions of temperature and humidity were maintained throughout the entire aging process. The barrels used were made from three different species of oak by four different cooperages and had been used for at least two years. Analysis of variance and principal component analysis were run on the values for hexoses, pentoses, total anthocyanins, ortho-diphenols, low- and high-polymer polyphenols, and color parameters to study the behavior of the monosaccharides and polyphenols in response to the factors of aging time, the oak variety employed, and the source cooperage where the barrels had been made. Time trends for all the phenolic components were directly related to aging time, with low-polymeric polyphenols (LPPs) being the most affected by wood type and source cooperage. Wine color was defined by a basic red color which decreased with aging time in the barrel and was altered by yellowish pigment components differing for each of the barrels in which oxidative aging took place and by increased stability of the blue copigments. Principal component analysis showed that samples of the same source wine aged in different barrels tended to be grouped together according to each of the aging intervals considered.     

Solid foodstuff supplemented with phenolics from grape: antioxidant properties and correlation with phenolic profiles

Osmotic dehydration was assessed as an operation for supplementing a solid foodstuff (a gel was used as the model food) with grape phenolics from a concentrated red grape must to increase its antioxidant properties. The model food was processed for up to 24 h, and the osmotic pressure was adjusted by diluting the concentrated red grape must. In all conditions tested, low molecular weight phenolics (相似文献   

Total chemically available (free and intrachain) lysine and furosine in pea, bean, and lentil sprouts

The effect of the germination of peas, beans, and lentils under differing conditions of illumination for different times on parameters linked to the Maillard reaction (chemically available free and intrachain lysine, lysine availability, and furosine) was evaluated. The chemically available free lysine content in the raw seeds of the three legumes was quite small compared to the chemically available intrachain lysine content, and furosine was detectable only in the beans and the lentils. The effect of germination was to increase lysine availability compared with levels in the raw seeds in all of the germinated samples, the smallest increase taking place in the lentils. In addition, furosine became detectable in all of the germinated samples. Quantities varied depending on the germination conditions but in all cases were higher than the quantities observed in the raw seeds. Linear correlations were observed to exist between some of the parameters considered in the three legumes tested.