Influence of oil type on the amounts of acrylamide generated in a model system and in French fries

Acrylamide formation was studied by use of a new heating methodology, based on a closed stainless steel tubular reactor. Different artificial potato powder mixtures were homogenized and subsequently heated in the reactor. This procedure was first tested for its repeatability. By use of this experimental setup, it was possible to study the acrylamide formation mechanism in the different mixtures, eliminating some variable physical and chemical factors during the frying process, such as heat flux and water evaporation from and oil ingress into the food. As a first application of this optimized heating concept, the influence on acrylamide formation of the type of deep-frying oil was investigated. The results obtained from the experiments with the tubular reactor were compared with standardized French fry preparation tests. In both cases, no significant difference in acrylamide formation could be found between the various heating oils applied. Consequently, the origin of the deep-frying vegetable oils did not seem to affect the acrylamide formation in potatoes during frying. Surprisingly however, when artificial mixtures did not contain vegetable oil, significantly lower concentrations of acrylamide were detected, compared to oil-containing mixtures.     

Direct spectrophotometric determination of bitterness in virgin olive oil without prior isolation by pH gradient

Bitter taste, an organoleptic characteristic of virgin olive oil, has been related to phenolic compound composition. The usual method to assess this attribute is by a sensorial panel of tasters, while in the laboratory; methods based on physicochemical properties have been assayed as K225, the most widely used one. However, a direct determination of bitterness in virgin olive oil is useful for quality-control purposes. The proposed method is supported by the observable spectral change undergone by the compounds responsible for bitterness as pH varied. This measurement was carried out directly in the oil, without prior isolation of bitter analytes. The difference of absorbance between alkaline and neutral medium showed a highly significant correlation (r = 0.988, p < 0.0001) with the conventional parameter (K225). The method was rapid, required a small sample, allowed direct determination of bitterness in virgin olive oil, and could be easily automated.     

Changes in the HPLC phenolic profile of virgin olive oil from young trees (Olea europaea L. Cv. Arbequina) grown under different deficit irrigation strategies

The HPLC phenolic profile of virgin olive oils obtained from young olive trees (Arbequina cv.) grown under different deficit irrigation strategies was studied. Deficit irrigation (RDI) did not affect all the phenolic compounds in the same way. Lignans, vanillic acid, vanillin, and the unknown phenolic compound named P24 increased in the oils from the most irrigated treatments. The secoiridoid derivatives and the unknown phenolic compound named P19 increased in the oils from the most stressed irrigation treatments. The period of growth where a water stress significantly affects the phenolic profile of oils was between pit hardening and the first stages of fruit growth and oil accumulation, independently of the water applied during the previous period to harvest. The phenolic profile and those parameters related to phenol content, oxidative stability, and the bitter index were significantly affected only in the most severe RDI strategies. Other strategies produced important savings in irrigation requirements and an increase in the water use efficiency without noticeably affecting the phenolic profile.     

Effects of ground fires on understorey bird assemblages in Amazonian forests

Avifaunal responses to understorey fire disturbance and subsequent changes in habitat structure were examined within 20 burnt and unburnt forest plots of 0.25 ha (10×250 m), 10-15 months after an unprecedented understorey fire swept through the Tapajós-Arapiuns Extractive Reserve of central Brazilian Amazonia following the severe 1997-1998 El-Niño dry season. Although these surface fires in the previously undisturbed primary forest were relatively mild, they resulted in dramatic changes in forest structure consistent with those found elsewhere in Amazonia. Bird species negatively affected by these changes tended to be the least common, the most disturbance-sensitive, and habitat specialists. Considering different guilds, ant followers, dead-leaf gleaners, terrestrial gleaners, and arboreal sallying insectivores were the most negatively affected, whereas nectivores and arboreal granivores became more abundant in the burnt forest. The results highlight the severe consequences of even relatively mild surface fires in neotropical forests, and the importance of controlling haphazard frontier expansion for the conservation of susceptible species that are endemic to fire-prone regions.     

Degradation, under non-oxygen-mediated autooxidation, of carotenoid profile present in paprika oleoresins with lipid substrates of different fatty acid composition

A heat-induced degradation was carried out over two crude paprika oleoresins diluted with high oleic or high linoleic oil. Occurrence of oxygen was avoided, and changes in individual carotenoids were followed over time. Degradation rate constants were not significantly different, so that carotenoid stability was not linked with unsaturation degree of the oily system. A parallel reaction to degradation, trans to cis carotenoid isomer conversion, was also denoted during the thermal treatment, and it initially showed a higher rate than degradation of cis-isomers. Both processes (isomerization and cis-isomers degradation) were finally compensated, and their development was also unaffected by the nature of the lipid profile. Under the reaction conditions, oleic and linoleic fatty acids showed the same reactivity and induced degradative reactions, equally affecting the carotenoid profile. An enhanced stability of carotenoid content and provitamin A value was not achieved with a decrease in the unsaturation level of the oily system.     

Chemical composition and glycemic index of Brazilian pine (Araucaria angustifolia) seeds

The seeds of Parana pine (Araucaria brasiliensis syn. Araucaria angustifolia), named pinh?o, are consumed after cooking and posterior dehulling, or they are used to prepare a flour employed in regional dishes. Native people that live in the South of Brazil usually consume baked pinh?o. As a result of cooking, the white seeds become brown on the surface due to the migration of some tinted compounds present in the seed coat. In this work, the proximate composition, minerals, flavonoids, and glycemic index (GI) of cooked and raw pinh?o seeds were compared. No differences in moisture, lipids, soluble fiber, and total starch after boiling were found. However, the soluble sugars and P, Cu, and Mg contents decreased, probably as a consequence of leaching in the cooking water. Also, the boiling process modified the profile of the phenolic compounds in the seeds. No flavonols were detected in raw pinh?o seeds. The internal seed coat had a quercetin content five times higher than that of the external seed coat; also, quercetin migrated into the seed during cooking. The internal seed coat had a high content of total phenolics, and seeds cooked in normal conditions (with the seed coat) showed a total phenolics content five times higher than that of seeds cooked without the seed coat. Cooking was then extremely favorable to pinh?o seeds bioactive compounds content. The carbohydrate availability was evaluated in a short-term assay in humans by the GI. The GI of pinh?o seeds cooked with the coat (67%) was similar to that of the seeds cooked without a coat (62%) and lower than bread, showing that cooking does not interfere with starch availability. The low glycemic response can be partly due to its high content of resistant starch (9% of the total starch).     

Anisotropy of wood vibrational properties: dependence on grain angle and review of literature data

The anisotropy of vibrational properties influences the acoustic behaviour of wooden pieces and their dependence on grain angle (GA). As most pieces of wood include some GA, either for technological reasons or due to grain deviations inside trunks, predicting its repercussions would be useful. This paper aims at evaluating the variability in the anisotropy of wood vibrational properties and analysing resulting trends as a function of orientation. GA dependence is described by a model based on transformation formulas applied to complex compliances, and literature data on anisotropic vibrational properties are reviewed. Ranges of variability, as well as representative sets of viscoelastic anisotropic parameters, are defined for mean hardwoods and softwoods and for contrasted wood types. GA-dependence calculations are in close agreement with published experimental results and allow comparing the sensitivity of different woods to GA. Calculated trends in damping coefficient (tanδ) and in specific modulus of elasticity (E′/ρ) allow reconstructing the general tanδ-E′/ρ statistical relationships previously reported. Trends for woods with different mechanical parameters merge into a single curve if anisotropic ratios (both elastic and of damping) are correlated between them, and with axial properties, as is indicated by the collected data. On the other hand, varying damping coefficient independently results in parallel curves, which coincide with observations on chemically modified woods, either “artificially”, or by natural extractives.