Provenance of global seafood

Knowing where and how seafood is caught or farmed is central to empowering consumers, and the importers that supply them, with informed choices. Given the wide‐ranging, complex and at times commercially sensitive nature of global seafood trade, it can prove very challenging to link imported seafood with information about its provenance. The databases involved are incomplete, at times vague and not harmonized. Here, we present a first attempt to link all global seafood imports through a virtual marketplace to exports and map their origins. Considerable work remains to ground‐truth the specific origins of all seafood commodities. We illustrate the flow of seafood and its evolution since the 1970s when supporting records began. This work allows the impact of fishing or marine farming to be associated with seafood imports.     

Purification and properties of a novel phenolic antioxidant from Radix astragali fermented by Aspergillus oryzae M29

The Chinese herb Radix astragalus (RA) has been widely used as a dietary supplement in Asia, and there are numerous reports on its bioactivities. However, there are no reports to date regarding the use of Aspergillus spp. in the culture medium of the RA plant for the production of phenolic antioxidants. In this study, utilizing the fungus Aspergillus to ferment the native RA has successfully resulted in a significant increase in the phenolic contents of RA, and the fermented RA also revealed much better antioxidant activity toward 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radicals, hydroxyl radical, superoxide radical and peroxyl radical than those of unfermented RA. Among these phenolics, a potent novel antioxidant was isolated and identified as 3,4-di(4'-hydroxyphenyl) isobutyric acid with a molecular weight of 272, by ESI-MS (electrospray ionization mass), 1H NMR (nuclear magnetic resonance), 13C NMR, DEPT (distortionless enhancement by polarization transfer)-NMR, HMQC (heteronuclear multiple quantum coherence), and HMBC (heteronuclear multiple bond correlation) spectra. These data demonstrated that the solid-state bioprocessing strategy could be an innovative approach to enhance the antioxidant activity of RA.     

Turning Meat,Poultry, Eggs,and Dairy Products Into Nutraceuticals Through Increasing Their Conjugated Linoleic Acid Levels,Part One: Reviewing the Literature of Benefits Claimed for Conjugated Linoleic Acids in Human Health

ABSTRACT

In the first of this two-part series of articles, the debate in the clinical literature over the reality or extent of particular positive health benefits of a putative nutraceutical, conjugated linoleic acids (CLAs), in human subjects will be reviewed. In the second article, the means by which animal scientists and farmers—responding as much to annual sales in the hundreds of millions of dollars in health food stores of seed oil capsules rich in CLAs, as opposed to any conclusive clinical science—are aggressively pursuing ways to feed livestock that would naturally increase the concentration of CLAs per conventional consumer dietary portions, essentially allowing meat, eggs, fluid milk and the processed foods derived from them to be marketed as functional foods. In both installments in this series, the core journals covering developments in CLA-related research are identified for agricultural and food science librarians.     

Analysis of Aroma and Phenolic Components of Selected Achillea Species

Dried flowers and leaves of four different Achillea species grown wild in several provinces of Iran, including one species collected from three different locations of Isfahan province were analyzed for the headspace volatile components, total phenolics (TP) and tartaric esters (TE). Capillary gas chromatography/mass spectrometry (GC/MS) combined with a purge and trap method was used for quantification of aroma components. Over 70 compounds were determined in the samples. Flower samples from all species contained 2-methyl butanal, α-pinene, α-thujene, camphene, hexanal, β-pinene and 1,8-cineole; however, the major constituents of the aerial parts were determined as α-pinene, camphene, DL-limonene and 1,8-cineole. The largest number of aroma components were found in Achillea tenuifolia Lam. and Achillea millefolium L. In all species, except A. millefolium, the leaves contained more TP and TE than flowers. However, A. wilhelmsii from Semirom in Isfahan province showed the highest values for TP and TE.