The effect of infrared stabilized rice bran substitution on B vitamins,minerals and phytic acid content of pan breads: Part II

The effect of replacing wheat flour by infrared stabilized rice bran (SRB) at the levels of 2.5, 5.0 and 10.0% on the content of thiamine, riboflavin, niacin, pyridoxamine, pyridoxine, minerals and phytic acid in white wheat, wheat bran, and whole grain wheat breads was investigated. The incorporation of SRB significantly increased the amount of the noted B vitamins, especially niacin, in all bread types (p < 0.05). Zinc, iron, potassium and phosphorus levels of the breads increased gradually and significantly with the inclusion of SRB (p < 0.05). Moreover, phytic acid content of the breads increased proportional to the SRB substitution dose (p < 0.05).     

Antioxidant compounds and oxidative stress in female dogs during pregnancy

Pregnancy is a physiological period during which different metabolic pathways are altered, resulting in greater oxygen consumption and modifications of the consumption of energy substrates, with a consequent greater exposure to oxidative stress. The objective of the present study was to determine and describe the serum profile of some antioxidant biomarkers and of oxidative stress markers during pregnancy in healthy dogs. Twenty nonpregnant (NP) and 20 pregnant (P) female dogs were studied. Serum samples were obtained from the animals during the 1st, 3rd, 5th and 7th weeks of pregnancy or during diestrus for the dosage of antioxidant molecules (vitamin E, vitamin A, zinc and magnesium) and oxidative stress markers (TBARS and carbonyl protein). The results revealed a statistically significant difference (p<0.05) between the P and NP groups during the 3rd and 5th week for vitamins A and E (NP>P), and between the 1st and 3rd week for magnesium (NP>P). The other parameters did not differ between weeks within the same group or between groups. The present study shows that the levels of antioxidant molecules of pregnant dogs differed from that of nonpregnant dogs. These mechanisms may represent a protection against oxidative stress during this period for this species, a fact that definitely deserves further study. Also, the participation of other protective mechanisms and the interference of the fetal-placental unit with oxidative stress are still unknown.     

几种常见矿物与硼作用的红外光谱特性研究

对几种常见矿物及其与硼反应的红外光谱比较发现 ,硼在供试矿物上解吸的图谱更接近硼在矿物上吸附的图谱 ,而与无硼矿物图谱相差较大 ,故硼在几种常见矿物上都表现出不同程度的滞后性。针铁矿吸附硼后 ,在 1 40 0～ 1 44 0cm- 1 和 1 0 0 0～ 1 2 0 0cm- 1 范围处谱峰有不同程度的增强 ;水锰矿、三羟铝石和Ca 蒙脱石吸附硼后 ,此处谱峰却减弱 ,而在30 0 0～ 360 0cm- 1 处的谱峰 ,也随硼的吸附而明显减弱 ;Ca 蒙脱、三羟铝石吸附硼后 ,其图谱在 1 40 0～ 1 44 0cm- 1 和 1 62 0～ 1 670cm- 1 处的谱峰变化相似 ;水锰矿吸附硼的图谱在 1 0 0 0cm- 1 和 1 40 0～ 1 44 0cm- 1 处与三羟铝石吸附硼的图谱也有相似之处。     

不同产地白皮洋葱和紫皮洋葱化学成分的分析比较

【目的】为了更好地开发利用洋葱的食用价值和保健功能提供依据。【方法】以河北、山东、昆明、甘肃4个产地的白皮洋葱和紫皮洋葱为研究对象,对其基本营养成分、矿物质成分、氨基酸成分进行分析比较,明确其差异性,可为深入研究洋葱的品质评价和资源开发利用提供基础资料。【结果】河北产地紫皮洋葱的基本营养物质含量、矿物质含量最高,氨基酸含量仅次于山东产地紫皮洋葱。【结论】河北产地紫皮洋葱可作为高值化开发利用的理想资源。     

Effect of the harvest time on kernel quality of several almond varieties (Prunus dulcis (Mill.) D.A. Webb)

In the present work the effects of the harvest time on variation of the quality parameters of several almond cultivars were evaluated. Studied cultivars came originally from three different countries: Italy (Supernova, Falsa Barese, Genco and Tuono); France (Ferragnes, Lauranne and Stelliette); Spain (Glorieta and Mas Bovera). The samples were collected in a field of the South of Italy during two harvest periods: at the beginning and at the end of August. Particularly, the highest free acidity content (increasing about the 24%) was observed during the ripening of Falsa Barese variety. Also the lipid content was increased and the Genco variety was that of the highest amount in both samplings. The fatty acids amount from the Mas Bovera cv almond kernels, particularly at the late harvest time, showed the best results (oleic/linoleic acids of 7.36 and high MUFAs/PUFAs value). The cluster analysis shows that this cultivar differs from the others in the oil composition. If on the first sampling some differences were observed, in the late harvest time all varieties combined in the same cluster with the exception of Mas Bovera and Ferragnes, provided of different acidic distributions. The analysis of minerals and trace element, K, Mg and Ca proved the major minerals present in all almond seeds.     

Distribution of phytic acid and mineral elements in three indica rice (Oryza sativa L.) cultivars

Three indica rice cultivars with different grain shapes were selected to determine the milling characteristics and distribution of phytic acid (PA) and six mineral elements including magnesium (Mg), calcium (Ca), manganese (Mn), iron (Fe), zinc (Zn), and selenium (Se). Milling characteristics were quite different among the rice cultivars with different physical dimensions. Similar milling times did not necessarily result in the same degree of milling (DOM) for different rice cultivars. The concentrations of phytic acid and minerals decreased with an increased DOM. These results also showed that phytic acid and minerals except for Zn and Se were not evenly distributed and highly concentrated in the outer layer (0% < DOM < 15%) of the rice kernel. In contrast, Zn and Se seem to be relatively evenly distributed in the grain. Optimum DOM of about 14% was detected for Zhenong 7 (long and slender grain); 10% was found for Zhenong 60 (medium-grain) and 9% for Zhenong 34 (short and round grain). The information generated in this experiment could be useful to optimize milling procedures for maximum removal of phytic acid, minimum mineral losses and weight loss in indica rice cultivars with different grain shapes.     

Effect of milling,pasta making and cooking on minerals in durum wheat

The effect of technological processing on the contents of eight minerals – i.e., calcium, copper, iron, magnesium, phosphorous, potassium, selenium, and zinc – was investigated in pasta making. Milling of durum wheat as well as pasta making were carried out in a pilot plant by using three different grain samples. Pasta samples purchased on the market were also surveyed to gain information on the mineral content of commercial products. The effect of cooking was also investigated in order to determine the retention of the selected elements in the final ‘ready-to-eat’ product. Analyte concentrations in whole grains, semolina, pasta and cooked pasta were determined by inductively coupled plasma-mass spectrometry.     

六个配方对小麦的抗倒增产效果

多效唑、缩节胺单施或与Ｍｇ、Ｂ、Ｃｕ混施都能在一定程度上防止倒伏，增加产量，缩节受优于多效唑，混施比单施效果好。在适度供Ｎ水平下，以缩节受或缩节受与Ｍｇ、Ｂ、Ｃｕ混作效果最好，在高Ｎ水平下，１ｋｇＭＥＴ．ｈａ＾－１＋９０ｋｇＫＣｌ．ｈａ＾－１最能防倒稳产。