Partition behavior of virgin olive oil phenolic compounds in oil-brine mixtures during thermal processing for fish canning

The chemical modifications and partitioning toward the brine phase (5% salt) of major phenol compounds of extra virgin olive oil (EVOO) were studied in a model system formed by sealed cans filled with oil-brine mixtures (5:1, v/v) simulating canned-in-oil food systems. Filled cans were processed in an industrial plant using two sterilization conditions commonly used during fish canning. The partitioning of phenolic compounds toward brine induced by thermal processing was studied by reversed-phase high-performance liquid chromatographic analysis of the phenol fraction extracted from oils and brine. Hydroxytyrosol (1), tyrosol (2), and the complex phenolic compounds containing 1 and 2 (i.e., the dialdehydic form of decarboxymethyl oleuropein aglycon 3, the dialdehydic form of decarboxymethyl ligstroside aglycon 4, and the oleuropein aglycon 6) decreased in the oily phase after sterilization with a marked partitioning toward the brine phase. The increase of the total amount of 1 and 2 after processing, as well as the presence of elenolic acid 7 released in brine, revealed the hydrolysis of the ester bond of hydrolyzable phenolic compounds 3, 4, and 6 during thermal processing. Both phenomena (partitioning toward the water phase and hydrolysis) contribute to explain the loss of phenolic compounds exhibited by EVOO used as filling medium in canned foods, as well as the protection of n-3 polyunsaturated fatty acids in canned-in-EVOO fish products.     

Genetic diversity among Northwestern Argentinian cultivars of common bean (Phaseolus vulgaris L.) as revealed by RAPD markers

The genetic diversity of 10 commercial cultivars of common beans, developed in Northern Argentina was analyzed based on RAPD markers. Sixteen primers were assayed and among them only 4 showed polymorphisms. A similarity matrix was generated by applying three different association coefficients, Simple Matching, Jaccard and Dice. By the UPGMA method dendrograms were generated and also the principal coordinate analysis was performed. The similarity values found were higher than 40% suggesting that genetic diversity is low. Both cluster analysis and principal coordinates analysis associated commercial cultivars either to the Andean or the Mesoamerican gene pool.     

Alternative method for the quantification by gas chromatography triacylglycerol class analysis of cocoa butter equivalent added to chocolate bars

Directive 2000/36/EC allows chocolate makers to add up to 5% of only six specific cocoa butter equivalents (CBEs) to cocoa butter (CB). A quantification method based on triacylglycerol (TAG) class analysis by gas chromatography with an unpolar column was set up for routine control purposes of chocolate bars. Mixtures of CBEs/CB were elaborated according to a Placket-Burman experiment design and analyzed by gas chromatography. A matrix was built with the normalized values of TAG classes (C50, C52, C54, and C56) of pure CBs of various origins, homemade CB/CBE mixtures (1 CB type), and mixtures containing CBE with CBs of various origins. A multivariate calibration equation was computed from this matrix using a partial least-squares regression technique. CBE addition can be detected at a minimum level of 2%, and the mathematical model allows its quantification with an uncertainty of 2% with respect to the cocoa butter fats. The model has also been applied for deconvolution and quantification of each CBE of a CBE mixture in chocolate bars.     

Changes in color and phenolic compounds during the raisining of grape cv. Pedro Ximenez

Changes in color parameters and phenolic compounds during the sun-drying grape raisining of cv. Pedro Ximenez to obtain sweet wines are studied. Browning increases during the process as a result of the contribution to a greater extent of the low and medium molecular size polymers than the high molecular size polymers. Raisining decreases hue and lightness and increases chroma, all measured as CIELab parameters, indicating a color change to dark reddish hues that is also preferentially due to low and medium molecular size polymers. Most of the phenols studied increase in concentration during raisining, essentially through the concentration effect resulting from the loss of water in the grapes. The concentration changes, however, are comparatively small for hydroxycinnamic esters and flavan-3-ol derivatives, suggesting that these phenolic fractions undergo predominantly oxidative degradation reactions by enzymatic pathways, contributing strongly to the browning of grapes.     

Effect of molecular structure of phenolic families as hydroxycinnamic acids and catechins on their antioxidant effectiveness in minced fish muscle

The antioxidant effectiveness of two different families of phenolic compounds, hydroxycinnamic acids and catechins, added as a power (0.001% w/w) to chilled minced horse mackerel muscle was evaluated. Caffeic acid, chlorogenic acid, o-coumaric acid, and ferulic acid were selected as hydroxycinnamic acids with similar molecular structures. Commercial catechins with different numbers of hydroxylic groups, including catechin, gallocatechin, catechin gallate, and gallocatechin gallate, were also tested. The effectiveness found was individually discussed for each family as a function of the molecular structure. The capacity of hydroxycinnamic acids for donating electrons seems to play the most significant role for retarding the development of rancidity in fish muscle. Conversely, the properties related to the ability for chelating metals and the distribution between oily and aqueous phases were not correlated with the inhibitory activities. Among hydroxycinnamic acids, the results highlighted the potent antioxidant activity of 10 ppm caffeic acid in inhibiting lipid oxidation in fish muscle. Its antioxidant efficacy was similar to that of propyl gallate. Among catechins, catechin showed the highest antioxidant activity. There was an increment of efficacy in fish muscle using concentrations ranging between 10 and 100 ppm of both caffeic acid and catechin.     

Soil bulk density and porosity of homogeneous morphological units identified by the Cropping Profile Method in clayey Oxisols in Brazil

Soil structure is important to root development and crop yield. The objective of this study was to test the Cropping Profile Method in Brazilian soils, in order to evaluate the soil structure in the field. Grouped different structures determined by the Cropping Profile Method were compared to laboratory determinations for soil bulk density, total porosity and mercury porosity. The study was conducted in clayey Oxisols submitted to different uses and management including annual crops, orchards and natural forests in the State of Paraná, southern Brazil. Homogeneous morphological units (HMUs) were determined in trenches using the Cropping Profile Method, and the different structures were grouped as: (a) non-compacted; (b) compacted; (c) in-process-of-compacting. Results of field evaluation were compatible with those obtained in the laboratory. More compacted and in-process-of-compacting structures corresponded to soil bulk density values of 1.42 and 1.33 Mg m⁻³, which were significantly higher than the 1.18 Mg m⁻³ value obtained for soil bulk density in non-compacted HMU. The total porosity of compacted HMU and in-process-of-compacting HMU was 0.49 and 0.52 m³ m⁻³, respectively. These were significantly lower than the value obtained for the non-compacted HMU (0.60 m³ m⁻³). The Cropping Profile Method is useful mainly in field research works when it is important to verify the effect of management practices on soil structure.     

Use of Okadaic Acid to Identify Relevant Phosphoepitopes in Pathology: A Focus on Neurodegeneration

Protein phosphorylation is involved in the regulation of a wide variety of physiological processes and is the result of a balance between protein kinase and phosphatase activities. Biologically active marine derived compounds have been shown to represent an interesting source of novel compounds that could modify that balance. Among them, the marine toxin and tumor promoter, okadaic acid (OA), has been shown as an inhibitor of two of the main cytosolic, broad-specificity protein phosphatases, PP1 and PP2A, thus providing an excellent cell-permeable probe for examining the role of protein phosphorylation, and PP1 and PP2A in particular, in any physiological or pathological process. In the present work, we review the use of okadaic acid to identify specific phosphoepitopes mainly in proteins relevant for neurodegeneration. We will specifically highlight those cases of highly dynamic phosphorylation-dephosphorylation events and the ability of OA to block the high turnover phosphorylation, thus allowing the detection of modified residues that could be otherwise difficult to identify. Finally, its effect on tau hyperhosphorylation and its relevance in neurodegenerative pathologies such as Alzheimer’s disease and related dementia will be discussed.     

Evaluation of protein hydrolysis in raw sources by digestive proteases of Senegalese sole (Solea senegalensis,Kaup 1858) using a combination of an in vitro assay and sodium dodecyl sulphate polyacrylamide gel electrophoresis analysis of products

The hydrolysis of protein in different animal and plant sources by the intestinal proteases of Senegalese sole (Solea senegalensis) was studied using a combination of an in vitro digestibility assay and the evaluation of the protein fractionation by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS‐PAGE). In vitro hydrolysis was performed for 90 min in a closed reactor maintained at constant pH and temperature. Samples of the reaction mixture at different time intervals were developed in SDS‐PAGE gels to evaluate the progressive hydrolysis of the different protein fractions in each protein source. A numerical value [coefficient of protein degradation (CPD)], which integrates the information obtained after image analysis of the gels, is proposed for comparison among proteins, according to the intensity of the hydrolysis produced by sole proteases. Additionally, the total free amino acid released from proteins was measured during the in vitro assay. Casein, squid meal and soybean concentrate (SBC) proteins showed very similar degradation patterns, with a quick and almost complete proteolysis within the first minutes of the enzymatic reaction. Fish and krill meals were hydrolysed more progressively. On the contrary, pea meal (PM) and corn gluten meal (CGM) showed scarce changes in their protein profile after 90 min of reaction. For animal protein sources, the final CPD values ranged from 77.6% to 87.0%, showing not significant differences. By contrast, PM (30.5%) and CGM (32.3%) presented significantly lower CPD values (P<0.05) as compared with SBC (90.6%). In general, a linear fitting was found between CPD and the release of free amino acids during in vitro protein hydrolysis. The present study provides detailed information, which, combined with the conventional in vitro digestibility studies, may help in the evaluation of different raw sources according to their protein degradation patterns. This information can be applied directly to estimate the protein nutritional quality of ingredients for Senegalese sole feeds.     

Concentrating Immunoprotective Phytoactive Compounds from Fruits and Vegetables into Shelf-stable Protein-rich Ingredients

Co-delivery of edible proteins with health-protective fruit (muscadine grape) and vegetable (kale) phytoactive compounds was accomplished in a biofortified ingredient for use in convenient, portable food formulations. Polyphenolics were concentrated (10–42 mg/g range) in dry muscadine-protein matrices. Kale-fortified protein matrices also captured polyphenolics (8 mg/g), carotenoids (69 μg/g) and glucosinolates (7 μmol/g). Neither total phenolics nor glucosinolates were significantly diminished even after long term (6 months) storage at 4, 20, or 37 °C, whereas carotenoids degraded over time, particularly at higher temperatures. Dry biofortified phytoactive-protein ingredients allowed delivery of immunoprotective compounds from fruits and vegetables in a stable, lightweight matrix.     

Transpiration of table grape (Vitis vinifera L.) trained on an overhead trellis system under netting

The quantification of transpiration and corresponding basal crop coefficients is crucial for appropriate irrigation scheduling of drip-irrigated crops. Besides basal crop coefficients already published, there is the announcing need for setting values for the new growing practices such as cropping under netting. In this paper, measurements of unstressed table grape transpiration and basal crop coefficients under netting have been taken. Vineyards of two seedless cultivars (Crimson and Autumn Royal) were trained on an overhead trellis system which permitted the ground cover to reach values up to 90 %. Two campaigns of mid-season measurements were performed using one of the heat pulse techniques available (that known as the T _max approach). Obtained values for average seasonal daily transpiration ranged between 3.9 and 4.4 mm day^?1, for both cultivars, depending on the period considered. Weekly averages of the basal crop coefficients, from mid-May to end-September, ranged from 0.47 to 0.87. A polynomial equation was fit to the measured basal crop coefficients as a function of fraction of thermal units. After further validation for other cultivars with different cumulative thermal requirements, this equation could be considered helpful for farmers as a practical estimate of the table grape basal crop coefficient under the netting.