Phenolic profile of quince fruit (Cydonia oblonga Miller) (pulp and peel)

Qualitative and quantitative analyses of phenolic compounds were carried out on quince fruit samples from seven different geographical origins in Portugal. For each origin, both pulp and peel were analyzed by reversed-phase HPLC-DAD and HPLC-DAD/MS.The results revealed differences between the phenolic profiles of pulps and peels in all studied cases. The pulps contained mainly caffeoylquinic acids (3-, 4-, and 5-O-caffeoylquinic acids and 3,5-dicaffeoylquinic acid) and one quercetin glycoside, rutin (in low amount). The peels presented the same caffeoylquinic acids and several flavonol glycosides: quercetin 3-galactoside, kaempferol 3-glucoside, kaempferol 3-rutinoside, and several unidentified compounds (probably kaempferol glycoside and quercetin and kaempferol glycosides acylated with p-coumaric acid). The highest content of phenolics was found in peels.     

Chitosan as an edible invisible film for quality preservation of herring and atlantic cod

The effect of chitosan with different molecular weights as coatings for shelf-life extension of fresh fillets of Atlantic cod (Gadus morhua) and herring (Clupea harengus) was evaluated over a 12-day storage at refrigerated temperature (4 +/- 1 degrees C). Three chitosan preparations from snow crab (Chinoecetes opilio) processing wastes, differing in viscosities and molecular weights, were prepared; their apparent viscosities (360, 57, and 14 cP) depended on the deacetylation time (4, 10, and 20 h, respectively) of the chitin precursor. Upon coating with chitosans, a significant (p < or = 0.05) reduction in relative moisture losses of 37, 29, 29, 40, and 32% was observed for cod samples coated with 360 cP chitosan after 4, 6, 8, 10, and 12 days of storage, respectively. Chitosan coating significantly (p < or = 0.05) reduced lipid oxidation as displayed in peroxide value, conjugated dienes, 2-thiobarbituric acid reactive substances and headspace volatiles, chemical spoilage as reflected in total volatile basic nitrogen, trimethylamine, and hypoxanthine, and growth of microorganisms as reflected in total plate count in both fish model systems compared to uncoated samples. The preservative efficacy and the viscosity of chitosan were inter-related; the efficacy of chitosans with viscosities of 57 and 360 cP was superior to that of chitosan with a 14 cP viscosity. Thus, chitosan as edible coating would enhance the quality of seafoods during storage.     

Antioxidants,free radicals,storage proteins,and proteolytic activities in wheat (Triticum durum) seeds during accelerated aging

Accelerated aging was performed by incubation of wheat seeds at 40 degrees C and 100% relative humidity for 3, 4, 6, 10, and 14 days. The effects of the treatment on seed germinability and on several biochemical characteristics of flour (carotenoids, free radical and protein contents, and proteolytic activity) and gluten (free radical content and flexibility) were evaluated. A decrease of germinability was found during aging, the germination being completely inhibited after 14 days. The lutein content decreased gradually, without going to zero, while that of free radicals increased. A reduction of soluble proteins and a degradation of glutenins and gliadins were observed, associated with a substantial increase of protease activity and a decrease in gluten flexibility. The results were discussed in reference to those previously obtained by natural aging of wheat seeds of the same species and cultivar.     

Subcellular localization and isoenzyme pattern of peroxidase and polyphenol oxidase in beet root (Beta vulgaris L.)

The two enzymes involved in enzymatic browning reactions, polyphenol oxidase (PPO) and peroxidase (PO), have been partially purified and extracted from different fractions of beet root. PPO is mainly located in the membrane fraction, and it was also found in the soluble fraction. In both cases PPO was in its latent state. However, PO activity was higher in the soluble fraction than in the membrane fraction. Nevertheless, the highest values of specific activity for PO were obtained from the solubilized enzyme from acetone powders. Under native isoelectric focusing (IEF), several PPO isoenzymes were present in the pH range of 4.8-5.8. All of these isoenzymes shared a single band with a similar apparent mass under sodium dodecyl sulfate-polyacrylamide gel electrophoresis. PO was also analyzed by IEF, showing a complex isoenzyme pattern in all fractions. The characteristic basic PO isoenzyme of high pI found in both the soluble fraction and the solubilized enzyme from acetone powders was not detected in the membrane fraction. The kinetic characterization of PPO and PO from all fractions was carried out.     

Puroindoline b位点近等基因系对小麦籽粒淀粉含量和组分及其特性的影响

为了研究不同硬度等位基因与小麦籽粒淀粉组分含量及特性的关系,为小麦品质改良提供依据,以7个硬度Puroindoline b位点近等基因系为试材,研究了不同硬度基因型对小麦籽粒淀粉组分含量及特性的影响。结果表明,Pina-D1b/Pinb-D1a基因型的籽粒硬度值、支链淀粉含量最高;Pina-D1b/Pinb-D1a基因型的淀粉溶解度最高,而Pina-D1a/Pinb-D1d溶解度最低,两者差异达显著水平;不同基因型之间籽粒淀粉酶解力没有显著差异;冻融失水率以基因型Pina-D1a/Pinb-D1b最低,表明Pina-D1a/Pinb-D1b基因型冻融稳定性最好,可能较适宜冷冻食品的制作;对于抗性淀粉,Pina-D1a/Pinb-D1b基因型的抗性淀粉含量最高、Pina-D1a/Pinb-D1d最低,表明Pina-D1a/Pinb-D1b基因型有助于籽粒中抗性淀粉含量的提高。     

Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps

In this paper the relationship between virgin olive oil (VOO) phenol compounds and the formation of acrylamide in potato crisps was investigated. The phenol compositions of 20 VOO samples were screened by LC-MS, and 4 oils, characterized by different phenol compound patterns, were selected for frying experiments. Slices of potatoes were fried at 180 degrees C for 5, 10, and 15 min, and acrylamide content was determined by LC-MS. Results demonstrated that VOO phenolic compounds are not degraded during frying, and crisp color was not significantly different among the four VOOs. Acrylamide concentration in crisps increased during frying time, but the formation was faster in the oil having the lowest concentration of phenolic compounds. Moreover, the VOO having the highest concentration of ortho-diphenolic compounds is able to efficiently inhibit acrylamide formation in crisps from mild to moderate frying conditions. It was concluded that the use of ortho-diphenolic-rich VOOs can be proposed as a reliable mitigation strategy to reduce acrylamide formation in domestic deep-frying.     

Effects of tetracycline administration on the proteomic profile of pig muscle samples (L. dorsi)

Effect of tetracycline (TC) administration on the proteomic profile of pig muscle was evaluated by 2D electrophoresis and MALDI-TOF mass spectrometry. The TC content at slaughter was determined in L. dorsi samples by HPLC-DAD. Mean residual concentration of TC in the muscle of treated animals, calculated as the sum of TC and epi-TC was 126.3 microg/kg, indicating a rapid elimination of TC in this tissue. Several differential spots (n = 54, p < 0.05) were observed in protein profiles from control and treated animals. MALDI-TOF identification gave a positive match for 5 differential spots, that is, glycerol-3-phosphate dehydrogenase 1 (G3PD1), phosphoglycerate kinase 1, novelprotein (0610037L13Rik), leucine aminopeptidase 3 (LAP), and hypothetical protein isoform 2. Results show that proteomics could be a useful tool to reveal pharmacological treatments with TC, even if the possible uses of differential spots as biomarkers to detect illegal administration of TC require further studies. Different spot patterns as a consequence of TC treatments seem to be another interesting issue for the consequences on tissue metabolism and meat quality.     

Antioxidant effectiveness of phenolic apple juice extracts and their gut fermentation products in the human colon carcinoma cell line caco-2

Apples represent a major dietary source of antioxidative polyphenols. Their metabolic conversion by the gut microflora might generate products that protect the intestine against oxidative damage. We studied the antioxidant effectiveness of supernatants of fermented apple juice extracts (F-AEs, 6 and 24 h fermentation) and of selected phenolic degradation products, identified by HPLC-DAD-ESI-MS. Cell free antioxidant capacity of unfermented apple juice extracts (AEs) was decreased after fermentation by 30-50%. In the human colon carcinoma cell line Caco-2, F-AEs (containing <0.5% of original AE-phenolics) decreased the reactive oxygen species (ROS) level more efficiently than the F-blank (fermented without AE) but were less effective than the respective AEs. Similarly, antioxidant effectiveness of individual degradation products was lower compared to respective AE constituents. Glutathione level was slightly increased and oxidative DNA damage slightly decreased by fermented AE03, rich in quercetin glycosides. In conclusion, F-AEs/degradation products exhibit antioxidant activity in colon cells but to a lesser extent than the respective unfermented AEs/constituents.     

Stir bar sorptive extraction combined with GC-MS analysis and chemometric methods for the classification of South African Wines according to the volatile composition

A simple method for the analysis of major wine volatiles and semivolatiles by stir bar sorptive extraction in combination with thermal desorption and gas chromatography-mass spectrometry (SBSE-TD-GC-MS) was developed. Significant experimental parameters such as extraction time, temperature, salt addition, pH, and thermal desorption parameters were optimized to provide a sensitive and robust analytical method. The method provided good repeatability (%RSD < 10%) for 38 major wine volatile compounds, including alcohols, acids, esters, phenols, aldehydes, ketones, and lactones. Quantitative data for 62 South African red and white wines were used to study the suitability of major volatile data for the differentiation of wine samples according to grape variety or cultivar. Principal component analysis (PCA) and cluster analysis (CA) showed that most of the variation in volatile composition between wine samples could be ascribed to differences in wine age, wood contact, and fermentation practices. Despite the contribution of these factors, discriminant analysis (DA) was successfully applied to the classification of red and white wine samples according to cultivar.     

耕作方式对Brookston粘壤土团聚体中有机碳分布及矿化的影响

以加拿大安大略省西南部的Brookston粘壤土为研究对象,测定免耕(NT)、秋翻(MP)和牧草连作(BG)管理下特定团聚体(0.25～0.5 mm,1～2 mm)中土壤有机碳(SOC)的分布与动态变化.探索耕作方式对团聚体中SOC数量与稳定性的影响.结果表明:与MP和NT土壤相比,BG土壤团聚体SOC含量较高,且较为活跃;与MP相比,NT方式下团聚体的SOC含量较高,且随着团聚体粒径增大SOC含量增加; NT方式下团聚体中的SOC更加活跃;两种团聚体中SOC的稳定性随耕作方式变化而不同,长期NT下没有显著差别,长期MP下1～2mm团聚体较0.25～0.5 mm团聚体稳定.