Biochemical composition of two red seaweed species grown on the Brazilian coast

BACKGROUND: Algae species have been used as an important source of food because they are highly nutritive considering their vitamin, protein, mineral, fiber, essential fatty acid and carbohydrate contents. However, a large number of seaweeds have been poorly studied, especially Brazilian species. Two red macroalgae species from the Brazilian coast (Plocamium brasiliense and Ochtodes secundiramea) were assessed with respect to their total lipid, fatty acid, total nitrogen, protein, amino acid and total carbohydrate contents. RESULTS: The total lipid contents (dry weight) were 36.3 and 35.4 g kg^?1; fatty acid contents were 9.3 and 12.1 g kg^?1; total nitrogen contents were 37.4 and 24.9 g kg^?1; protein contents were 157.2 and 101.0 g kg^?1; amino acid contents were 127.5 and 91.4 g kg^?1; and total carbohydrate contents were 520.3 and 450.7 g kg^?1 for P. brasiliense and O. secundiramea, respectively. CONCLUSION: Considering these compositions, both algae species were determined to have sources of protein, essential amino acids and carbohydrates similar to the edible seaweeds Laminaria japonica and Palmaria palmata. Copyright © 2011 Society of Chemical Industry     

Assessment of nutritional compounds and antinutritional factors in pea (Pisum sativum) seeds

The nutrient and antinutritional factor content of 18 pea lines was studied. The following levels were found: non‐protein nitrogen 5.2–10.2 g kg^?1 DM, protein nitrogen 35.3–42.4 g kg^?1 DM, lysine 50.7–76.3 g kg^?1 protein DM, histidine 17.8–24.8 g kg^?1 protein DM, tyrosine 22.6–30.0 g kg^?1 protein DM, protein 25.9–31.9% DM, in vitro protein digestibility 89.3–95.6%, vitamin B₁ 5.9–10.3 mg kg^?1 DM, vitamin B₂ 1.1–3.7 mg kg^?1 DM, sucrose 11.6–25.4 g kg^?1 DM, raffinose 4.1–10.3 g kg^?1 DM, stachyose 10.7–26.7 g kg^?1 DM, verbascose 0.0–26.7 g kg^?1 DM, total α‐galactosides 22.6–63.4 g kg^?1 DM, trypsin inhibitor activity 0.8–8.4 TIU mg^?1 DM, inositol hexaphosphate 2.3–6.5 g kg^?1 DM, inositol pentaphosphate 0.1–1.8 g kg^?1 DM and total inositol phosphates 2.8–7.1 g kg^?1 DM. Peas with yellow cotyledons had the highest trypsin inhibitor activities, those with light green cotyledons had the highest lysine contents, and those with dark green cotyledons were the richest in vitamins B₁ and B₂. Peas with brown testae had the lowest verbascose and sucrose contents, while they were the richest in inositol hexaphosphate. Smaller peas were characterised by the highest protein nitrogen contents as well as the highest contents of vitamins B₁ and B₂, verbascose and inositol pentaphosphate. Peas of medium size showed the lowest verbascose, α‐galactoside and vitamin B₂ contents. Bigger peas showed the lowest inositol pentaphosphate contents. © 2003 Society of Chemical Industry     

Nutritional quality and protein value of exotic almonds and nut from the Brazilian Savanna compared to peanut

The aim of this study was to determine the nutritional quality and protein value of the baru almond, pequi almond, and cerrado cashew nut compared to the peanut. We determined the proximate chemical composition, mineral content, and amino acid profile. A biological assay was carried out to assess the protein value, by net protein ratio (NPR), relative net protein ratio (RNPR), and protein digestibility-corrected amino acid score (PDCAAS) indexes. We found that the exotic almonds and the nut are rich in proteins (22.7-29.9 g/100 g), lipids (41.9-50.0 g/100 g), fibres (baru and pequi almonds, around 10.0 g/100 g), iron and zinc (4.3-7.4 mg/100 g). Baru almond's protein did not show deficiency in essential amino acids and lysine was the first limiting amino acid in the proteins of the pequi almond and cerrado cashew nut. The baru almond showed a RNPR of 86%, similar to that of the cerrado cashew nut (78%), but higher than that of the peanut (72%) and of the pequi almond (54%). The PDCAAS value of the baru almond (91%) was the highest and cerrado cashew nut and peanut presented similar values of this index (82%), which were higher than that of the pequi almond (55%). The baru almond has the highest protein quality, but the cerrado cashew nut and peanut are sources of good quality protein, too. We recommend the inclusion of these exotic foods in healthy diets and in food industry, and the baru almond and cerrado cashew nut as sources of complementary protein.     

Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu,a Chinese fermented soybean food

Sufu is made by solid state fungal fermentation (using Actinomucor elegans) of tofu, followed by salting and maturation in dressing mixtures containing salt, alcohol and various other ingredients. NaCl in dressing mixtures strongly affected the changes in textural properties and the hydrolysis of protein and lipid of sufu. Higher salt contents (14% w/w) resulted in increased hardness (+100%) and elasticity (+18%) and reduced adhesiveness (?30%). Hardness and elasticity could be used to judge the extent of sufu ripening. SDS‐PAGE showed the disappearance of all protein subunits at 80 and 110 g kg^?1 salt content; however, some protein subunits were still detectable at 140 g kg^?1 salt content after 60 days of ripening. Higher ratios of free amino nitrogen to total nitrogen (FAN/TN = 0.4–0.45) and free amino acids to crude protein (FAA/CP = 0.24–0.26) were observed in sufu with lower (80 g kg^?1) salt content. FAN/TN and FAA/CP in white sufu (obtained with dressing mixtures containing only salt and alcohol) were higher than those in red sufu (obtained with dressing mixtures containing angkak or kojic red rice) owing to different dressing mixture compositions. Increases in free fatty acids (FFA) were also observed during ripening. FFA levels in sufu with lower salt content increased rapidly during the first 30–40 days and then increased slowly, probably resulting from the formation of fatty acid esters. Lowering the salt content (80 g kg^?1) can shorten the ripening time to 40 days, which is of benefit to manufacturers. However, sufu will spoil, ie undergo souring, during the ripening stage at salt contents of 50 g kg^?1 or lower. Copyright © 2003 Society of Chemical Industry     

Evaluation of the chemical composition of fresh and stored edible aroids

The chemical compositions of 32 cultivars of two edible aroid species (Colocasia esculenta var antiquorum and Xanthosoma sagittifolium) were determined. Mean values obtained for both species in g kg^?1 dry weight were: crude protein 37.5–73.6, total fat 0.9–8.7, ash 28.7–77.7, crude fibre 4.3–42.0, total sugars 5.9–42.5 and starch 509.1–705.7. The mam sugars identified by HPLC were fructose, glucose, sucrose and maltose. The amino acids with the highest concentrations were aspartic acid, glutamic acid and arginine. A significant reduction in starch content (to 39.8–47.4 g kg^?1) and increase in total sugars content (to 8.0–11.6 g kg^?1) occurred during the storage of cormels for two weeks under tropical ambient conditions (24–29°C; 86–98% RH). No significant differences (P> 0.05) between fresh and stored cormels were found in crude protein and amino acid contents.     

Germination alters the chemical composition and protein quality of lupin seeds

The chemical composition and protein quality of the kernels from Lupinus angustifolius seeds were compared with that for sprouts after 6 days germination. Germination resulted in an apparent increase in protein content from 395 g kg^?1 to 435 g kg^?1 DM. Fat and carbohydrate contents decreased. The oligosaccharide content of the sprouted lupin fell to a negligible level, while the phytate and alkaloid concentrations fell from 4.7 g kg^?1 to 1.6 g kg^?1 and from 0.72 g kg^?1 to 0.16 g kg^?1, respectively. The quality of lupin kernel protein was poor with a protein efficiency ratio (PER) of 1.45±0.15. Supplementation of kernel with DL-methionine (2.0 g kg^?1) increased the protein quality (PER = 2.87±0.17) to that of casein (PER = 2.86±0.18). Germination reduced protein quality (PER = 0.44±0.16), and did not improve apparent protein digestibility (APD kernel = 80.4%; APD sprout = 77.5%). Supplementation of sprout protein with DL-methionine (2.0 g kg^?1) increased the protein quality (PER = 2.57±0.20). The total sulphur-containing amino acid concentration of lupin kernel protein, 1.9 g per 16 g N was low, and decreased further to 1.3 g per 16 g N in the sprout, a drop of 32%. The results showed that germination of lupin seeds reduced the concentration of the anti-nutritive factors; however, it also reduced protein quality.     

The effects of the rate of addition of formic acid and sulphuric acid on the ensilage of perennial ryegrass in laboratory silos

Perennial ryegrass was ensiled in laboratory silos after addition of formic acid (850 g kg^?1) or sulphuric acid (906 g kg^?1) at rates of 0, 2, 4 and 6 litres t^?1 fresh grass. Silos were opened after 6, 18 and 90 days and the silage subjected to chemical and microbiological analysis. The untreated control was poorly fermented with a final pH of 4.7, a butyric acid concentration of 19 g kg^?1 dry matter (DM) and an NH₃-N content of 275 g kg^?1 total nitrogen (TN). For the formic acid treatments the 2 litre t^?1 and 6 litre t^?1 levels both produced well-preserved silages but they were of different types. The silage treated with 2 litre t^?1 had a pH of 4.0, a lactic acid concentration of 92 g kg^?1 DM and 161 g NH₃-N kg^?1 TN, whereas with the 6 litre t^?1 treatment, fermentation had been severely restricted. The pH was 4.2, the lactic acid concentration was only 8 g kg^?1 DM and the NH₃-N content was 80 g kg^?1 TN. However, formic acid at 4 litre t^?1 produced a badly fermented silage of final pH 5.0 with lactic acid and butyric acid concentrations of 16 and 15 g kg^?1 DM, respectively, and an NH₃-N content of 149 g kg^?1 TN. Sulphuric acid at 2 and 4 litres t^?1 produced silages of low lactic acid contents, 36 and 24 g kg^?1 DM, and they also contained butyric acid in concentrations of 13 and 11 g kg^?1 DM; respective NH₃-N contents were 206 and 114 g kg^?1 DM. When sulphuric acid was added at 6 litres t^?1, despite a reduction in the pH of the grass to 3.5, fermentation was not restricted as it was with the equivalent level of formic acid. Lactic acid was present at 27 g kg^?1 DM and the ethanol concentration was very high at 66 g kg^?1 DM; the sulphuric acid-treated silages were characterised by high yeast counts. At the higher rates of addition, formic acid reduced the.     

Estimates of basal ileal endogenous losses of amino acids by regression analysis and determination of standardised ileal amino acid digestibilities from casein in newly weaned pigs

BACKGROUND: This study was carried out to estimate basal ileal endogenous crude protein (CP) and amino acid (AA) losses (IAAL_B) in newly weaned pigs by regression analysis from apparent ileal digestible and the corresponding total dietary contents of CP and AA in order to obtain standardised ileal digestibilities (SID) of CP and AA originating from casein. A total of fourteen 3‐week‐old barrows were fitted with simple T cannulas at the distal ileum and were fed six diets with two pigs per diet in 4 weekly repeated measurements. Corn starch‐based diets containing six graded levels of CP from casein with 90, 155, 220, 285, 350 and 415 g kg^?1 CP (as‐fed basis) were formulated. RESULTS: Linear relationships (P < 0.001) between apparent ileal digestible and total dietary contents of CP and AA (g kg^?1 dry matter intake (DMI)) exist for CP and all AA in the range of 90–220 g kg^?1 CP content in the diet. The IAAL_B extrapolated from the range of 90–220 g kg^?1 CP content are different from zero (P < 0.001 to P = 0.019) except for tryptophan (P = 0.220). Based on regression analysis in the range of 90–220 g kg^?1 CP, estimates of IAAL_B, expressed as g kg^?1 DMI, and SID of CP and AA in casein (in parentheses, %) were as follows: CP 9.3 (98.0); arginine 0.4 (98.9); histidine 0.2 (98.5); isoleucine 0.2 (98.1); leucine 0.5 (99.2); lysine 0.4 (99.0); methionine 0.1 (99.1); phenylalanine 0.4 (99.9); threonine 0.6 (97.8); tryptophan 0.1 (96.2); valine 0.4 (98.5). CONCLUSION: The IAAL_B and SID of CP and AA originating from casein in newly weaned pigs are in close agreement with values obtained in grower finisher pigs. Copyright © 2007 Society of Chemical Industry     

Nutritional evaluation of transgenic high‐methionine lupins (Lupinus angustifolius L) with broiler chickens

The nutritive value of transgenic lupin seeds (Lupinus angustifolius L) with higher contents of methionine was evaluated with broiler chickens. The crude protein, methionine and cysteine contents in the conventional and transgenic lupins were 322 and 324, 2.0 and 4.5, and 3.6 and 3.7 g kg^?1 dry matter respectively. In the feeding trial, conventional and transgenic lupins with hulls were incorporated into a maize–soyabean meal diet at 250 g kg^?1 level and the diets were fed to female broiler chicks from 6 to 20 days of age. All diets were balanced to contain similar levels of apparent metabolisable energy (AME), lysine and sulphur‐containing amino acids. The levels of free methionine added to the maize–soyabean meal control, conventional lupin and transgenic lupin diets were 2.2, 2.8 and 2.2 g kg^?1 respectively. Weight gain and feed intake were not influenced by dietary treatments, but feed/gain tended to be higher (P = 0.09) in birds fed lupin diets compared with those fed the control diet. Feed/gain of birds fed the conventional lupin diet was higher (1.82 vs 1.74) than for those fed the transgenic lupin diet. These results showed that the supplemental methionine required in poultry diets containing 250 g kg^?1 lupin can be lowered by 0.6 g kg^?1 diet by the use of high‐methionine lupins. The AME values of conventional and transgenic lupins were determined to be 9.42 and 10.18 MJ kg^?1 dry matter respectively. The higher AME value in transgenic lupins may be related to the lower content of soluble non‐starch polysaccharides (45.6 vs 60.7 g kg^?1 air‐dry basis). Data on ileal amino acid digestibility indicate that the amino acids in transgenic lupins are as digestible as those in conventional lupins. © 2002 Society of Chemical Industry     

Chemical composition,protein fractionation,essential amino acid potential and antimetabolic constituents of an unconventional legume,Gila bean (Entada phaseoloides Merrill) seed kernel

Physical characteristics of pods and seeds, proximate composition, different protein fractionation, SDS‐PAGE analysis of proteins, amino acid composition, starch content, fatty acid profiles and various antimetabolic substances of Gila bean (Entada phaseoloides Merrill) were studied. The pod length and the number of seeds per pod ranged from 55 to 90 cm and from 5 to 11 respectively. The kernel comprised 66.1% of the seed weight (18.41 ± 1.14 g). The seed kernels contained 256.7 g kg^?1 crude protein, 108.1 g kg^?1 lipid, 27.3 g kg^?1 ash and a high content of carbohydrate (585.7 g kg^?1). The levels of potassium, phosphorus, zinc and iron were similar to those in conventional pulses. Among the different protein fractions of seed kernels, albumins constituted the major storage proteins (69.7%). The kernel proteins were rich in essential amino acids, particularly sulphur‐containing amino acids, and their values appeared to be higher than the FAO/WHO (1990) reference protein for a 2–5‐year‐old growing child and soybean, and comparable to hen egg. Seed kernel lipids contained high levels of unsaturated fatty acids, oleic and linoleic acids, which accounted for 83% of the total fatty acid recovered. The kernel exhibited high trypsin and chymotrypsin inhibitor activities (96.65 mg TI g^?1 and 30.02 CIU mg^?1 sample respectively) in addition to containing phenolics, phytic acid, lectins and oligosaccharides. Another major toxic constituent was identified as a group of triterpenoid saponins (3.21%), which had high haemolytic activity (HeU) against cattle erythrocytes and caused high mortality in fish. The in vitro digestibility of the kernel protein was low (67%). © 2001 Society of Chemical Industry     

Effects of sodium caseinate‐ and milk protein concentrate‐based edible coatings on the postharvest quality of Bing cherries

Bing cherries were coated with sodium caseinate‐ or milk protein concentrate‐based edible coatings. Besides the proteins (100 g kg^?1), the coating formulations also included glycerol (about 300 g kg^?1 protein) and either beeswax or a stearic–palmitic acid blend at a concentration of 0, 100 or 300 g lipid phase kg^?1 of protein. All coatings, especially those containing 300 g kg^?1 stearic–palmitic acid blend, successfully reduced water loss of the fruits. The edible coatings had a beneficial effect on the sensory quality of the cherries, and there were significant (p < 0.05) effects of the coating treatments on soluble solids, titratable acidity and pH. Copyright © 2004 Society of Chemical Industry     

Physical and chemical properties of chufa (Cyperus esculentus L) tubers grown in the Çukurova region of Turkey

Four lines of chufa (Cyperus esculentus) grown in 1998 and 1999 in the Çukurova region of Turkey were analysed for their physical properties, proximate chemical composition and fatty acid contents. The chufa lines contained on average (g kg^?1) 932.8 dry matter, 245.0 crude lipid, 256.8 starch, 14.3 ash, 50.5 protein, 89.1 crude fibre, 17.1 reducing sugar, 154.3 total sugar and 130.4 sucrose. Hunter L, a⁺ and b⁺ colour values of ground chufa samples were in the ranges 55.93–60.59, 3.71–5.09 and 15.60–16.85 respectively. Individual chufa tubers weighed between 0.224 and 0.283 g. The fatty acid composition of chufa oil included (g kg^?1) 689.2–732.9 oleic acid, 125.5–141.2 palmitic acid and 99.6–154.6 linoleic acid, which is comparable with that of olive oil. After storage for 1 year the differences in mean values were significant (p < 0.05). © 2002 Society of Chemical Industry     

Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds

BACKGROUND: The objective of this study was to evaluate the oxidative stability of roasted almonds coated with prickly pear and ‘algarrobo’ pod syrups and the effect of these coatings on consumer acceptance. RESULTS: Prickly pear syrup had higher moisture, proteins, ashes and lipids, and lower carbohydrate content, than algarrobo pod syrup. Phenolics and antioxidant activity such as inhibition percentages of diphenyl picryl hydrazyl radical were higher in prickly pear syrup than algarrobo pod syrup. Roasted almonds had higher protein and lipid contents and lower total carbohydrates than coated almonds. Three main fatty acids detected in all almond products were palmitic (63.2 g kg^?1), oleic (727.0 g kg^?1) and linoleic (208.0 g kg^?1) acids. The overall acceptance means in roasted almonds, roasted almonds coated with prickle pear syrup and roasted almonds coated with algarrobo pod syrup were 6.83, 6.65 and 6.70, respectively, on a 9‐point hedonic scale. The peroxide and anisidine values increased in all products. The increase was higher in roasted almonds without coating. CONCLUSION: These results indicated that the syrup coatings provided protection against lipid oxidation in almond products. Prickly pear syrup showed better protection against lipid oxidation. Copyright © 2009 Society of Chemical Industry     

Gross composition,amino acid,phytic acid and trace element contents of thirteen cowpea cultivars and their nutritional significance

Thirteen cultivars of cowpea (Vigna unguiculata (L) Walp) were analysed for their proximate composition, amino acid, trace element and phytic acid contents. Crude protein values ranged from 206·8 to 283·8 g kg^?1 DM. The mean contents (g kg^?1) of other major nutrients were ether extract, 18·6; ash, 38·8; total dietary fibre, 121·8 and carbohydrates, 573·4. When compared with the provisional amino acid scoring pattern of FAO, all cultivars were low in methionine and high in lysine, isoleucine, leucine and phenylalanine plus tyrosine. Values for threonine and valine were variable compared with the pattern. The range of values for the chemical score was 0·61–0·74. Phytic acid values ranged from 5·10 to 10·27 g kg^?1, and the phytate: zinc molar ratios were all higher than that (15:1) above which zinc deficiency can be induced. Most of the trace elements showed wide variation in their occurrence among the cultivars. The values for zinc and iron showed less variation. The toxic elements mercury and selenium were present in varying amounts in more than half of the cultivars while tin was found in only one variety.     

Nutritional and antinutritional composition of vegetable and grain amaranth leaves

The foliage of 61 accessionso f amaranthus comparising both the grain and vegetable types referable to 10 species were evaluated for carotenoid, protein, nitrate, odxalate and moisture contents (fresh weight). Carotenoid varied from 90 to 200 mg kg^?1 in vegetable types and from 60 to 200 mg kg^?1 in the leaves of grain types. Variation for leaf protein was found to be 14-30, 15-43 g kg^?1; nitrate 1.8.-8.8, 4.1-9.2 g kg^?1; oxalate 5.1-19.2, 3-16.5 g kg^?1; and moisture 780-860, 750-840 g kg^?1 in vegetable and grain types, respectively. Analysis of the amino acid composition of leaf protein of some high carotenoid lines revealed a well balanced composition with high lysine (40-56 g kg^?1). variation of all the five parameters (carotenoid, protein, nitrate, oxalate and moisture) with respect tot he leaf position in vegetable type (4- and 8-week-old plants) and with respect to age (- to 4-month-old plants) in grain types was also studied.     

Biochemical and nutritional characteristics of non-conventional protein sources

Some nutritional and antinutritional characteristics of Cucumis sativus L and Lagenaria vulgaris (Molina) Standl seeds ere studied. The mature seed kernels contained 312–318 g kg^?1 crude protein, 9–10 g kg^?1 crude fibre, 444–463 g kg^?1 crude fat, 43–45 g kg^?1 ash and 114–142 g kg^?1 carbohydrates. The biological values of cucumber and bottle gourd proteins ere 74.35 and 74.20 respectively. The essential amino acid profile compared ell ith the FAO/HO scoring pattern except for a deficiency of lysine and isoleucine. Lysine as the first limiting amino acid in both the proteins. The leucine:isoleucine and leucine:lysine ratios did not sho imbalance. Trypsin inhibitor, phytate, lectin and tannin levels ere determined in the defatted decorticated cucurbit seed meals. Heat treatment reduced the trypsin inhibitor and lectin activities in all samples to negligible levels. Levels of phytate and tannins ere found to be similar in all samples.     

Effects of drying process on biochemical and microbiological quality of silverside (fish) Atherina lagunae

Changes in biochemical and microbiological quality of silverside during two drying process were investigated. Total fatty acid and amino acid contents in silverside were 5.42 and 10.9 g 100 g^?1 fresh sample, respectively, in which, palmitic acid and glutamic acid were the most abundant. N‐3 and n‐6 polyunsaturated fatty acids (PUFA) levels were 0.59 and 0.62 g 100 g^?1 fresh silverside respectively. After hot air and solar drying treatments, Peroxide value and thiobarbituric acid reactive substances of the total lipids increased significantly (P < 0.05) to reach 2.58 and 3.41 meq active O₂ kg^?1 oil and 0.87 and 1.27 mg MA kg^?1 oil, respectively. Fatty acid profile of non‐polar lipid remains unchanged during experimental drying process. However, PUFA (% of total fatty acids) of polar lipid decreased significantly (P < 0.05) during both drying process with lower levels in solar drying process. Drying conditions had a significant effect on the microbiological quality. Therefore, mesophiles and total coliforms increased within drying treatment with higher counts in solar drying process.     

Analysis of the testaless seeds of chrysophyllum albidum: Nutritional aspects

The testaless seeds of Chrysophyllum albidum G Don from Nigeria were analysed and found to contain saponins with a foaming index < 100, 71 g kg^?1 crude fibre, 109 g kg^?1 total ash, 316 g kg^?1 carbohydrates, 364 g kg^?1 proteins and 52 g kg^?1 fixed oil on dry weight basis. They were also found to have appreciable amounts of K, Ca, P and Mg. Further analysis of the carbohydrates showed the presence of starch and the reducing sugars arabinose, galactose, glucose and mannose. The profile of amino acids showed the seeds to be rich in the essential amino acids lysine, threonine, leucine, isoleucine and phenylalanine. The fatty acids of fixed oil include 16–3% palmitic acid, 5–9% stearic acid, 41–3% oleic acid, 30–9% linoleic acid and 1–6% arachidic acid.     

Aflatoxins and cyclopiazonic acid in feed and milk from dairy farms in São Paulo,Brazil

The occurrence of aflatoxins (AF) B₁, B₂, G₁, G₂ and cyclopiazonic acid (CPA) in feeds, and AFM₁ and CPA in milk was determined in dairy farms located in the northeastern region of São Paulo state, Brazil, between October 2005 and February 2006. AF and CPA determinations were performed by HPLC. AFB₁ was found in 42% of feed at levels of 1.0–26.4 µg kg^?1 (mean: 7.1 ± 7.2 µg kg^?1). The concentrations of AFM₁ in raw milk varied between 0.010 and 0.645 µg l^?1 (mean: 0.104 ± 0.138 µg l^?1). Only one sample was above the tolerance limit adopted in Brazil (0.50 µg l^?1) for AFM₁ in milk. Regarding CPA in feed, six (12%) samples showed concentrations of 12.5–153.3 µg kg^?1 (mean: 57.6 ± 48.7 µg kg^?1). CPA was detected in only three milk samples (6%) at levels of 6.4, 8.8 and 9.1 µg l^?1. Concentrations of aflatoxins and CPA in feed and milk were relatively low, although the high frequency of both mycotoxins indicates the necessity to continuously monitor dairy farms to prevent contamination of feed ingredients.     

Integrated processing of fresh Indian sea buckthorn (Hippophae rhamnoides) berries and chemical evaluation of products

An efficient pilot‐scale process was developed to produce nutraceutical products from fresh sea buckthorn (Hippophae rhamnoides) berries. Fresh berries were subjected to high‐pressure dewatering using a continuous screw press. The separated liquid phase containing 80–90% of pulp oil was clarified at 80 °C and centrifuged to obtain pulp oil, clear juice and sludge. The pulp oil yield was 2.7–2.8% of fresh berry weight with 66–70% extraction efficiency. The pulp oil was remarkably rich in carotenoids (2450–2810 mg kg^?1), tocopherols (1409–1599 mg kg^?1) and sterols (4096–4403 mg kg^?1), with a characteristic fresh berry flavour and 16:1 as the major fatty acid (45.6–49.1%). The clear juice obtained was free from oil and contained high amounts of vitamin C (1683–1840 mg kg^?1) and phytochemicals such as polyphenols (2392–2821 mg kg^?1) and flavonoids (340–401 mg kg^?1). Isorhamnetin (251–310 mg kg^?1) was the major flavonoid in the juice, along with quercetin (77–81 mg kg^?1) and kaempherol (12–16 mg kg^?1). The juice was very acidic (pH 3), with high concentrations of organic acids (30.8–36.0 g kg^?1). High‐performance liquid chromatography profiling of organic acids revealed quinic acid (18.1–19.9 g kg^?1) as the major acid in the juice. The seeds in the pressed cake were separated and extracted for oil using supercritical CO₂. Copyright © 2006 Society of Chemical Industry