High-performance liquid chromatography-mass spectrometry profiling of phenolic compounds for evaluation of olive oil bitterness and pungency

Bitterness and pungency are important parameters for olive oil quality. Therefore, two instrumental methods for evaluation of these taste attributes were developed. The first one is based on the photometric measurement of total phenolic compounds content, whereas the second one is based on the semiquantitative evaluation of hydrophilic compounds by high-performance liquid chromatography-mass spectrometry (HPLC-MS). Evaluation of total phenolic compounds content was performed by a modified method for the determination of the K(225) value using a more specific detection based on the pH value dependency of absorbance coefficients of phenols at λ = 274 nm. The latter method was not suitable for correct prediction, because no significant correlation between bitterness/pungency and total phenolic compounds content could be found. For the second method, areas of 25 peaks detected in 54 olive oil samples by a HPLC-MS profiling method were correlated with the bitterness and pungency by partial least-squares regression. Six compounds (oleuropein aglycon, ligstroside aglycon, decarboxymethyl oleuropein aglycon, decarboxymethyl ligstroside aglycon, elenolic acid, and elenolic acid methyl ester) show high correlations to bitterness and pungency. The computed model using these six compounds was able to predict bitterness and pungency of olive oil in the error margin of the sensory evaluation (±0.5) for most of the samples.     

Effects of temporal floral resource availability and non-crop habitats on broad bean pollination

Landscape Ecology - Flowering plants can enhance wild insect populations and their pollination services to crops in agricultural landscapes, especially when they flower before the focal crop....     

Agroforestry as a sustainable land use option to reduce wildfires risk in European Mediterranean areas

Agroforestry Systems - Wildfires have always been an integral part of the ecology of many terrestrial ecosystems, but their frequency is increasing in many parts of the world. Wildfires were once a...     

The crystal structure of [Fe]-hydrogenase reveals the geometry of the active site

Biological formation and consumption of molecular hydrogen (H2) are catalyzed by hydrogenases, of which three phylogenetically unrelated types are known: [NiFe]-hydrogenases, [FeFe]-hydrogenases, and [Fe]-hydrogenase. We present a crystal structure of [Fe]-hydrogenase at 1.75 angstrom resolution, showing a mononuclear iron coordinated by the sulfur of cysteine 176, two carbon monoxide (CO) molecules, and the sp2-hybridized nitrogen of a 2-pyridinol compound with back-bonding properties similar to those of cyanide. The three-dimensional arrangement of the ligands is similar to that of thiolate, CO, and cyanide ligated to the low-spin iron in binuclear [NiFe]- and [FeFe]-hydrogenases, although the enzymes have evolved independently and the CO and cyanide ligands are not found in any other metalloenzyme. The related iron ligation pattern of hydrogenases exemplifies convergent evolution and presumably plays an essential role in H2 activation. This finding may stimulate the ongoing synthesis of catalysts that could substitute for platinum in applications such as fuel cells.     

Measurement of the puncture profile and extradural pressure of cattle during extradural anaesthesia

ObjectiveTo measure the pressure profile during caudal extradural puncture and subsequent extradural anaesthesia in cattle and to investigate the presence of extradural pressure waves.Study designProspective experimental study.AnimalsEleven cattle aged 4.1 ± 2.5 years (range 0.8 to 8.8 years), with a body weight of 613 ± 162 kg (range 302–840 kg).MethodsCaudal extradural puncture was performed. To measure the extradural pressure profile, the needle was connected to an electronic pressure transducer placed at the height of the base of the tail. The pressure profile was recorded for 3 minutes following extradural puncture. Lack of resistance to injection of saline was assessed. One minute and 10 minutes after extradural anaesthesia with procaine extradural pressure was recorded. Correct extradural needle placement was assessed by clinical response.ResultsThree minutes after extradural puncture the median pressure was ?16 (range ?25 to 25) mmHg. Pressure in the extradural space 1 minute after the lack of resistance, 3 seconds after injection, and 10 minutes after injection was ?15 (?24 to 33) mmHg, 8 (?17 to 84) mmHg, and ?7 (?25 to 27) mmHg respectively. Pressure waves were visible after puncture, after lack of resistance, 3 seconds and 10 minutes after injection, in 4, 6, 8 and 7 cattle respectively. Pressure after testing lack of resistance, after the injection of local anaesthetic, as well as at the end of the measurement, period was significantly higher than baseline. All cattle showed clinical signs indicative of successful extradural needle placement.Conclusion and clinical relevance Extradural pressure was sub-atmospheric in 82% of the animals. Pressure waves were not consistently present before or after extradural injection, which limits their usefulness to confirm correct extradural needle placement. Extradural pressures increase significantly after injection of local anaesthetic solution. However, the clinical significance of the increase in extradural pressures was not clear.     

Effect of different types of descaling methods on shelf life of air-/vacuum-packaged common carp (<Emphasis Type="Italic">Cyprinus carpio</Emphasis> L.) fillets under refrigerated storage conditions

Microbiological quality, sensory attributes and consumer preferences of common carp (Cyprinus carpio L.) fillets descaled by four different methods under two storage conditions (air packed and vacuum packaged) and refrigerated storage conditions were studied. Farmed common carps (scaly and mirror), of marketable size (2.2 kg, 3 years old), were randomly divided into four experimental groups (n = 10), and filleted and fillets were processed by four descaling methods: without skin, without scales, undercut scales and mirror carp (without any other treatment). Microbiological analyses were determined by total viable counts (TVCs) in logarithm of colony-forming units per gram (log CFU/g), and sensory quality of fillets was classified by odour, flavour, after taste and consistency on storage days 0, 3, 6 and 9. Vacuum packaging conditions affected the growth of microbiota and extended the shelf life of fillets in all experimental groups. Microbial communities grew to between 3.19–3.90, 4.03–6.00 and 6.35–8.28 log CFU/g after 3, 6 and 9 days of storage, respectively, and fillets without skin showed the lowest TVC among all analysed groups throughout storage. Also sensory analyses showed that consistency and odour of carp fillets were influenced by packaging conditions as well as descaling methods. The survey on consumer preferences of carp found out that 58.9 % of customers preferred scaly carp with undercut scales and processed to fillets instead of mirror carp. The results of present study show that different types of descaling methods combined with air/vacuum packaging can significantly prolong the shelf life of carp fillets.