Quantitative analysis of the isoflavone content and biological growth of soybean (Glycine max L.) at elevated temperature,CO2 level and N application

Effects of ambient and elevated CO₂ levels (360 and 650 µmol mol^?1 respectively), ambient and high (5 °C above ambient) temperatures and their interactions with N application on soybean (Glycine max L.) were studied in 2001. Overall, total isoflavones in whole soybean seeds were highest (1383.0 µg g^?1) in the elevated CO₂ (AE) treatment without N application and lowest (414.1 µg g^?1) in the elevated temperature (EA) treatment with N application. Malonylgenistin (449.2 µg g^?1) and malonyldaidzin (435.9 µg g^?1) concentrations in the AE treatment without N application were highest among the 12 individual isoflavones, while aglycon and acetyl conjugates showed lower concentrations (below 10 µg g^?1) than glucoside and malonyl conjugates in all treatments. Overall, N application had no effect on total isoflavone concentration, while both temperature and CO₂ level had a higher effect on increasing isoflavones, including aglycon and acetyl conjugates (P = 0.001). In the biological growth analysis, total dry weight was highest (100.9 g) in the elevated temperature and CO₂ (EE) treatment with N application, while leaf area was more affected by CO₂ than by temperature and increased with N application. There were larger numbers of pods (99) and seeds (176) per plant in the EE treatment with N application, and generally the AE treatment showed a greater increase in 100‐seed weight (g per 100 seeds) and in pods and seeds per plant than other treatments. Overall, total dry weight was highly affected (P = 0.001) by three main factors, temperature, CO₂ and N application, but the interactions temperature × N and temperature × CO₂× N did not affect total dry weight. Also, total dry weight tended to increase with increasing numbers of pods (r² = 0.93***) and seeds (r² = 0.93***) and larger leaf area (r² = 0.85***). In addition, numbers of pods and seeds were significantly affected (P = 0.01–0.001) by temperature, CO₂ and temperature × CO₂. Generally, elevated CO₂ and temperature did not affect N, P and K concentrations in the seeds but did decrease the concentrations of Ca and Mg, which were increased in the AE treatment. Among the nutrients, Ca and Mg were highly correlated with temperature and CO₂ level. N concentration in the seeds increased with applied N and in particular showed a high increase with elevated temperature and ambient CO₂ (EA treatment). The variation in isoflavones was correlated with temperature (r² = ?0.70**) and CO₂ (r² = 0.67**), while N application was not correlated with isoflavone concentration. Also, Ca (r² = ?0.85***) and Mg (r² = ?0.57*) in the seeds were correlated with variation in isoflavones. This indicated that isoflavones were in higher concentrations under conditions of low temperature and increasing CO₂, which also resulted in low Ca and Mg concentrations in the seeds. The results of this study suggest that the long‐term adaptation of the soybean to growth at elevated CO₂ level and high temperature might potentially increase its isoflavone content, growth and yield. Copyright © 2005 Society of Chemical Industry     

Compositions of phenolic compounds,amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation

BACKGROUND: Potato is consumed as an important source of carbohydrate and other nutrients as well as a good source of phenolics. Acrylamide is a potential carcinogen formed during frying of potato products. This study investigated the compositions of phenolic compounds, amino acids and reducing sugars in 16 commercial potato varieties from eight countries and analysed the relationships between these compositions and the levels of acrylamide generated by heating (185 °C, 25 min) potato powders. RESULTS: Major phenolic compounds in the tested potato varieties were identified as hydroxycinnamoylquinic/hydroxycinnamoyl derivatives by liquid chromatography/mass spectrometry. Great variations in the contents of phenolic compounds, free reducing sugars and amino acids as well as wide variations in acrylamide concentration were found among the different potato varieties. Correlation analysis revealed that fructose (r = 0.956***), glucose (r = 0.826***) and asparagine (r = 0.842***) were positively correlated with acrylamide formation. Interestingly, it was observed that higher levels of phenolic compounds were related to lower levels of acrylamide (r = ? 0.692*). CONCLUSION: Careful selection of potato varieties with lower levels of fructose, glucose and asparagine and higher levels of phenolic compounds may mitigate acrylamide formation during thermal processing of potato products. Copyright © 2010 Society of Chemical Industry     

Comparison of nutritional components (isoflavone,protein, oil,and fatty acid) and antioxidant properties at the growth stage of different parts of soybean [<Emphasis Type="Italic">Glycine max</Emphasis> (L.) Merrill]

This is the first study to investigate antioxidant capacities of isoflavones prepared using microwave-assisted hydrolysis method from different parts (seeds, leaves, leafstalks, pods, stems and roots) of soybean at growth stages. In addition, the fluctuations in the isoflavone, protein, fatty acid, and oil contents in R6-R8 (R6: beginning; R7: beginning maturity; R8: full maturity) seeds were confirmed. The R7 seeds exhibited the most predominant contents of isoflavones (1218.1±7.3 μg/g) in the following order: daidzein (48%)>genistein (35%)>glycitein (17%). The second highest isoflavone content was found in the leaves (1052.1±10.4 μg/g), followed by R8 seeds>roots>R6 seeds>leafstalks> pods; the stems exhibited the lowest isoflavone content (57.2±1.7 μg/g). Interestingly, daidzein showed the highest individual isoflavone content with remarkable variations (57.2-766.8 μg/g), representing 46-100% of the total isoflavone content. R8 exhibited higher protein, fatty acid, and oil contents than R6 or R7. Moreover, the antioxidant capacities against two radicals in different parts of soybean plant showed considerable differences depending upon the isoflavone content. Our results suggested that soybean leaves and seeds might be useful materials for functional foods.     

Changing soybean isoflavone composition and concentrations under two different storage conditions over three years

Soybean in Asia have been consumed in various forms, including soymilk, tofu and fermented products such as miso, temph and sufu. It is popularly regarded as a healthy food, partly owing to the isoflavones contained in their seeds. The objective of this study was to evaluate the variation of isoflavone concentration in soybean (Glycine max (L.) Merrill) seeds under different storage conditions for long storage periods. Isoflavone concentrations varied from 699.7 to 2581.6 μg g⁻¹ with cropping year, and acetylglucoside groups and glycitein were only detected in small amounts or traces in the eight soybean cultivars. The Daweon cultivar showed a variation between storage at room (−2039.0 μg g⁻¹) and low temperature (−1822.0 μg g⁻¹) over three years, while the isoflavone concentration in the Hannam cultivar only varied slightly (room temperature: −91.6 μg g⁻¹, low temperature: −81.2 μg g⁻¹). With storage at room temperature, the acetylglucoside group (+7.2 μg g⁻¹) slightly increased the isoflavone concentration, while the other three groups decreased it. In particular, the malonylglucoside group (−519.0 μg g⁻¹) showed a severe decrease. In the Myeongjunamul cultivar, genistin (+105.0 μg g⁻¹) resulted in the highest increase, while malonylgenistin (−958.7 μg g⁻¹) resulted in the greatest decrease in the Daweon cultivar. With storage at low temperature, other than malonylglucoside (−438.1 g g⁻¹), the other three groups, aglycon (+11.4 μg g⁻¹), glucoside (+45.2 μg g⁻¹) and acetylglucoside (+12.8 μg g⁻¹), increased the isoflavone concentration. Genistin (+136.0 μg g⁻¹) in the Muhan cultivar showed the highest increase, and malonylgenistin (−833.4 μg g⁻¹) in the Daweon cultivar showed the greatest decrease for storage under low temperature for three years. The variation of isoflavone concentration was positively correlated with the two different storage conditions (r² = 0.33), and total isoflavones were correlated with the concentration of the malonylglucoside (r² = 0.88***) and glucoside (r² = 0.80***) groups. Our study suggests that it may be feasible to improve the preservation method of soybean isoflavones as high functional substances for longer storage periods.     

The ratios of degradation characteristics of forages in the rumen of dairy cows: effect of variety and stage of maturity

In situ digestive characteristics of neutral detergent fibre (NDF), non‐fibre carbohydrates (NFC) and crude protein (CP) in alfalfa and timothy were determined in the rumen of dairy cows. Two varieties of alfalfa (Pioneer and Beaver) and timothy (Climax and Joliotte) were grown in western Canada and cut at three maturity stages (alfalfa: 1 = early bud, 2 = late bud, 3 = early bloom; timothy: 1 = joint, 2 = pre – bloom head, 3 = full head). Measured ruminal degradation characteristics were soluble fraction (NFC, CP), undegradable fraction (NDF, CP), lag time (NDF) and rate of degradation of the insoluble but degradable fraction (NDF, NFC, CP). All measured characteristics showed large differences between the two forage species (alfalfa vs timothy) and to a lesser extent between the maturity stages and varieties. Mean total rumen available NDF (248.6 vs 282.5 g kg^?1 dry matter (DM)), NFC (200.5 vs 106.1 g kg^?1 DM) and CP (139.7 vs 44.5 g kg^?1 DM) differed (p < 0.01) between alfalfa and timothy. Based on the measured characteristics, degradation ratios were calculated between total rumen available N and carbohydrates (FN/FCHO), soluble N and carbohydrates (SN/SCHO) and rumen available insoluble N and carbohydrates (EN/ECHO). The ratios showed large differences between the two forages species and to a lesser extent between the varieties and stages of maturity. Alfalfa species had significantly higher (p < 0.01) ratios of FN/FCHO (49.8 vs 18.3 g kg^?1), SN/SCHO (115.0 vs 36.1 g kg^?1) and EN/ECHO (28.3 vs 12.0 g kg^?1) than timothy. These results indicate that alfalfa varieties exhibited a superior rumen fermentation ratio (optimum FN/FCHO = 25–33 g N kg^?1 carbohydrates). The results also suggest a potential N loss in alfalfa and N shortage in timothy. Comparing the two varieties of alfalfa, no differences (p > 0.05) were found in the ratios of FN/FCHO and EN/ECHO, but a significant difference (p < 0.05) was found in SN/SCHO (132.3 vs 97.6 g kg^?1). However, comparing the two varieties of timothy, there were significant differences (p < 0.01) in FN/FCHO (23.8 vs 12.8 g kg^?1) and EN/ECHO (15.3 vs 8.7 g kg^?1) ratios but not in SN/SCHO ratio (p > 0.05), indicating large differences between legume and grass. As plant maturity advanced from stage 1 to stage 3, there were no significant changes in all ratios in alfalfa and timothy except the EN/ECHO ratio in timothy (14.3, 13.4 and 8.3 g kg^?1 at stages 1, 2 and 3 respectively). It was concluded that the degradation characteristic ratios were dependent on species, variety and/or stage of maturity. Such ratios could be used to optimise a dairy diet composition with regard to rumen fermentation. Copyright © 2004 Society of Chemical Industry     

Cellulase inhibition by tannins in the testa of field beans (Vicia faba)

The testa of field bean varieties with coloured flowers contained 4–8 % tannin (measured as total phenolics) compared with less than 0.6 % in the testa of white flowered varieties. The tannin present in whole beans was almost entirely contained in the testa. The presence of high levels of tannin reduced in vitro digestibility and solubility in cellulase solutions of the testa and addition of high tannin testa decreased the solubility of cotyledon protein in acid pepsin. Water extracts of the testa from coloured-flower varieties inhibited the action of fungal cellulase and reduced the in vitro digestibility of white flowered testa and cellulose. A highly significant relationship (r= ?0.93***) was found between the tannin content and solubility in cellulase of testa for a range of 24 varieties. It is concluded that the effect of testa tannins on in vitro digestibility can be mainly attributed to their effect on cell wall digesting enzymes rather than an effect on protein solubility per se.     

Application of tristimulus colorimetry to evaluate colour changes during the ripening of Colombian guava (Psidium guajava L.) varieties with different carotenoid pattern

The pigment composition of three Colombian guava varieties, Regional roja, Regional blanca, and Palmira ICA‐1, in unripe, turning and full ripe maturity stages was studied. Lycopene was identified as the major carotenoid of Regional roja and Palmira ICA‐1 (18.25 and 28.07 mg kg^?1 fruit, respectively in full ripe fruits) although a small amount of lutein was also found in the two varieties. β‐Carotene was only found in Palmira ICA‐1, whilst no detectable levels of carotenoids were found in the white‐fleshed guava (Regional blanca). A good correlation between the total carotenoid content and the colour parameters of guava peel was found, such that the Regional roja and Regional blanca varieties could be discerned by colour coordinates. The most remarkable differences were found when comparing the pulp colour.     

Isoflavone content in soy germ flours prepared from two drying methods

Isoflavone glucosides and aglucons in various soybean varieties (Chiang Mai‐60, S.J.‐5, Chiang Mai‐2, Srisumrong‐1, and Nakhonsawan‐1) harvested from dry vs. rainy seasons were quantified. Isoflavone contents of all soy germs ranged from 16.5 to 30.6 μmol g^?1. Regardless of varieties, isoflavone contents in germ of seeds from dry season were higher (P < 0.05) than those from rainy season. The Chiang Mai‐60 germ, having the highest isoflavone content (30.6 μmol g^?1), was selected for germ flour production. Freeze‐dried germ flour contained higher isoflavone aglucons (17.72 μmol g^?1 daidzein; 6.48 mg g^?1 glycitein; 4.28 μmol g^?1 genistein) than those (15.07; 5.59; 3.41) of drum‐dried germ flour. However, isoflavone glucoside contents in freeze‐dried germ flour (3.27 μmol g^?1 daidzin; 1.86 μmol g^?1 glycitin; 1.41 μmol g^?1 genistin) were lower than those (5.22; 3.15; 1.89) of drum‐dried germ flour. Total isoflavone contents of drum‐dried and freeze‐dried germ flours were comparable (34.32 vs. 35.02 μmol g^?1) but more than that (30.16 μmol g^?1) of unprocessed germ flour.     

Non-destructive evaluation of maturity and quality parameters of pomegranate fruit by visible/near infrared spectroscopy

In this study, the potential of visible and near infrared spectroscopy was investigated to classify the maturity stage and to predict the quality attributes of pomegranate variety “Ashraf” such as total soluble solids content, pH, and titratable acidity during four distinct maturity stages between 88 and 143 days after full bloom. Principal component analysis was used to distinguish among different maturities. The prediction models of internal quality attributes of the pomegranate were developed by partial least squares regression. The transmission spectra of pomegranate were obtained in the wavelength range from 400 to 1100 nm. In this research several preprocessing methods were utilized including centering, smoothing (Savitzky–Golay algorithm, median filter), normalization (multiplicative scatter correction and standard normal variate) and differentiation (first derivative and second derivative). It concluded that different preprocessing techniques had effects on the classification performance of the model using the principal component analysis method. In general, standard normal variate and multiplicative scatter correction gave better results than the other pretreatments. The correlation coefficients (r), root mean square error of calibration and ratio performance deviation for the calibration models were calculated: r = 0.93, root mean square error of calibration = 0.22 °Brix and ratio performance deviation = 6.4 °Brix for total soluble solids; r = 0.84, root mean square error of calibration = 0.064 and ratio performance deviation = 4.95 for pH; r = 0.94, root mean square error of calibration = 0.25 and ratio performance deviation = 5.35 for titratable acidity.     

Antioxidative activities of grape (Vitis vinifera) seed extracts obtained from different varieties grown in Turkey

In this study, total phenolic contents and antioxidant activities of grape seed extracts obtained from twelve different grape seeds from common varieties grown in Turkey were determined. Grape seeds were extracted with 70% acetone and extraction yield of grape seed were calculated. The total phenolic content of grape seed extracts were determined by the Folin‐Ciocalteu procedure and ranged from 33 945 to 58 730 mg per 100 g extract as gallic acid equivalent. Antioxidant activities of grape seed extracts with two different free radical scavenging methods, ABTS [2,2/‐azinobis (3‐ethylbenzothiazoneline‐6‐sulfonic acid)] and DPPH (2,2‐diphenyl‐picrylhydrazyl) assays, using Trolox equivalent as standards, were investigated. Grape seed extracts exhibited antioxidant activities 2.46–4.14 and 3.55–5.76 [Trolox equivalent antioxidant capacities (TEAC) mg^?1 extracts] in ABTS and DPPH assays, respectively. Compared with varieties, Muskule extracts exhibited the lowest total phenolic content, TEAC_ABTS and TEAC_DPPH value while Narince extracts had the highest total phenolic content and TEAC_DPPH value, and Alphonse Lavalleé had the highest TEAC_ABTS value. Total phenolic content showed that there is a significant correlation with TEAC_DPPH (r = 0.7974, P ≤ 0.001) and TEAC_ABTS values (r = 0.4860, P ≤ 0.05).     

Changes in the lipid and fatty acid composition during maturation of seeds of white mustard (Sinapis alba)

The oil content of the seeds of white mustard (Sinapis alba) was determined 3 weeks after flowering and at weekly intervals until seeds were matured. Examination of the lipid classes by quantitative t.l.c. showed that triglycerides were the major components at all stages and were accompanied by sterol esters, diglycerides and polar lipids; monoglycerides were only detected in the first 2 samples. The fatty acid composition of the total oil and the mono-, di- and triglycerides and sterol esters was determined by g.l.c. The 7 major fatty acids, namely palmitic, stearic, oleic, linoleic, linolenic, eicosenoic and erucic acids were present at all stages of maturity. The fatty acid composition of the triglyceride fraction was similar to that of the total oil whereas the mono- and diglycerides and sterol esters contained a relatively higher proportion of saturated fatty acids. Erucic acid, the major acid of the oil from mature seeds did not become the major acid until 35 days after flowering. The results are discussed in relation to pathways of lipid synthesis in higher plants.     

Natural deoxynivalenol occurrence and genotype and chemotype determination of a field population of the Fusarium graminearum complex associated with soybean in Argentina

Soybean (Glycine max L.), the main source of protein throughout the world, is used both as a food and a feedstuff. Currently, limited information about the occurrence of Fusarium species and mycotoxins in soybean grain and by-products is available. The aims of the present study were: (1) to identify toxigenic Fusarium species associated with soybean during crop reproductive stages; (2) to determine the occurrence of deoxynivalenol (DON) and nivalenol (NIV) in soybean seeds; (3) to determine the genotype and chemotype of selected Fg complex strains using molecular and chemical analysis, respectively; and (4) to characterize the strains using AFLP_s markers. One soybean field located at Córdoba Province, Argentina, was monitored and samples of soybean tissue were harvested at three reproductive stages: flowering (R2), full seed (R6) and full maturity (R8). A total of 389 Fusarium strains F. equiseti (40%) was the most frequently species recovered followed by F. semitectum (27%) and F. graminearum (Fg) (11%). From the 40 soybean samples analysed, only two presented detectable DON levels. Based on DON occurrence on soybean seeds at ripening stages, the toxigenic ability of Fg complex strains isolated from soybean seeds, pods and flowers were analysed. The trichothecene genotype was determined by a multiplex PCR using primers based on Tri3, Tri5 and Tri7 toxin genes and then the chemotype was verified by chemical analysis. Most Fg complex strains showed 15-ADON genotype and five strains presented a DON/NIV; these also produced both toxins under in vitro culture. Neither the NIV nor the 3-ADON genotypes were detected among the members of the population evaluated. All the 15-ADON genotype strains were characterized as F. graminearum sensu stricto (lineage 7), while the strains presented a DON/NIV genotype were characterized as F. meridionale (lineage 2). The present study contributes new information on the occurrence of Fusarium species and trichothecenes toxins on soybean at the pre-harvest stages. Also, this is the first report on the chemotype, genotype and lineages among Fg complex isolated from soybean.     

Accumulation and quality of storage protein in developing cowpea,mung bean and soya bean seeds

This study was carried out to compare the time course of laying down seed storage protein in three legumes viz: cowpea (Vigna unquiculata), mung bean (Phaseolus aureus) and soya bean (Glycine max) planted in two replications. Pods were harvested periodically during seed maturation and studied for changes in fresh and dry weights, total sulphur, total nitrogen and protein content. At early stages of development crude protein formed about one-third of dry weight in the legumes but decreased to about one-quarter at maturity. The total sulphur which formed a substantial amount of the sulphur amino-acids in mature seeds did not change much in mung bean and cowpea but increased by about 24% from 20 to 69 days after flowering (DAF) in soya bean. Storage protein accumulation was very rapid between 10 and 14 DAF (10.4% day^?1) in mung bean, 7 and 14 DAF (12.9% day^?1) in cowpea and between 20 and 30 DAF (9.4 day^?1) in soya bean. Thereafter, protein accumulation declined slightly and gradually approached zero at time of seed maturity. The sulphur-to-nitrogen ratios gradually increased with maximum values in the mature seeds. Although seed protein content and quality (on S/N ratio basis) were highest in soya bean, accumulation of storage protein seemed to be faster in cowpea than mung bean and soya bean during seed maturation.     

Release of exchangeable and non-exchangeable magnesium from nigerian soils on cropping with maize or chemical extraction

A greenhouse experiment with maize (Zea Mays L.) using 12 representative soils of Western Nigeria indicated that the rate of release of non-exchangeable Mg was too slow to meet crop requirements. Total Mg removed by four successive crops of maize (y) was well correlated with initial exchangeable Mg (x) (y = 6.34 + 1.06 x, r = 0.996***) suggesting that neutral N NH₄OA c-extractable Mg is the best measure of available Mg in these soils even under intensive cropping. The slow release of non-exchangeable-extractable Mg in the soils may be due to low percentages of silt and clay and their mineralogy. Total and non-exchangeable Mg extracted by acidified N NH₄OA c (pH 1.0) in 15 min at a soil extractant ratio of 1:5 correlated best with the total and non-exchangeable Mg removed by cropping (r = 0.944*** and 0.734*** respectively). The use of such an acid extractant on these soils is, however, open to question in view of the relatively large amounts of non-exchangeable Mg extracted by it compared with that extracted by cropping. Incipient Mg deficiency symptoms appeared in two-week-old plants when they contained 0.11–0.15% Mg. Persistent deficiency symptoms were associated with 0.1% Mg in the plants, 21–22 parts/10⁶ exchangeable Mg and 5% (or less) Mg saturation of CEC.     

Characterization of new sources of mungbean (Vigna radiata (L.) Wilczek) resistance to bruchids, Callosobruchus spp. (Coleoptera: Bruchidae)

The bruchid beetles Callosobruchus chinensis (L.) and C. maculatus (F.) are destructive pests of stored mungbean (Vigna radiata (L.) Wilczek). The development of resistant mungbean varieties to manage bruchids is a major breeding objective. In the present study, we investigated the characteristics of resistance to C. chinensis and C. maculatus in two new resistant mungbean accessions V1128 and V2817, and two previously reported resistant accessions V2709 and V2802, compared to the susceptible mungbean cultivar, KPS1. Evaluation for resistance to both bruchid species using whole and decorticated seeds revealed that V1128 and V2817 were free from damage, V2709 and V2802 showed partial damage with low or moderate number of bruchids emerging from seeds, and KPS1 showed complete damage with the highest number of bruchids emerged. Comparison of the seeds harvested at seed filling, early maturity and full maturity stages revealed that the percentage of damaged seeds from resistant accessions was lower at all stages compared with KPS1. V1128 and V2817 showed complete resistance against both bruchids regardless of when their seeds were harvested, while resistance in V2709 and V2802 were most pronounced at full maturity, and KPS1 was totally damaged at all times tested. These results suggest that the chemical factor(s) conferring resistance is synthesized as early as the seed filling stage. Evaluation of resistance using artificial seeds showed that increasing the percentage of resistant seed powder adversely affected bruchid growth and development. The number of adults emerging from seeds and number of damaged seeds decreased while adult developmental period increased as the proportion of resistant seed powder increased. The weight of emerging male and female adults of C. maculatus was lighter than those from the seeds containing susceptible seed powder alone. However, C. chinensis adults were not affected by the same test. The results suggest that biochemical(s) in cotyledon tissue are responsible for the resistance and the seed coat had no protective role against the bruchids. Although all four resistant accessions evaluated are useful for mungbean breeding, V1128 and V2817 show complete resistance to both C. chinensis and C. maculatus. Thus, these two new resistant sources may be the most effective for breeding purposes.     

Prediction of red wine colour and phenolic parameters from the analysis of its grape extract

Herein, the phenolic composition and colour attributes of red grapes extracts (obtained with a fast methodology) were correlated with those of their corresponding wines to predict the final quality properties of wines. The phenolic parameters were evaluated as total phenolic compounds (TPC), total anthocyanins (TA) and total condensed tannins (TCT), whereas the chromatic parameters were evaluated as colour intensity (CI), tonality (To), and the percentages of yellow, red and blue tones. All of them were determined by usual UV–Vis spectrophotometric methods. To get robust models, grapes of five red varieties were collected at three different ripening stages throughout the 2009 vintage. Good correlations between the results from grapes and wines were obtained, showing high regression coefficients and low prediction errors for TPC (R² = 0.929, RMSE = 5.99%), TA (R² = 0.953, RMSE = 7.23%) and CI (R² = 0.954, RMSE = 7.58), concluding that these wine phenolic properties can be predicted reliably from the extracts obtained with an optimised fast extraction method from grapes on the ripening controls along the maturity process.     

Agronomical factors influencing the legumin/vicilin ratio in pea (Pisum sativum L.) seeds

BACKGROUND: Many research studies have investigated the impact of agronomical factors on the protein content of pea ( Pisum sativum ). This study aimed to establish if a correlation exists between protein content and legumin/vicilin (L/V) ratio in pea seeds and to identify agronomical factors that have an impact on this ratio. RESULTS: The L/V ratio was positively correlated with protein content (r = 0.58, P?0.01), but no linear regression was applicable (adjusted R² = 0.31). Both variety and cultivation year had a highly significant effect on the ratio (P < 0.001). The interaction between these two factors was also highly significant (P < 0.001), some varieties being less sensitive to climatic conditions than others. Cultivation location had a highly significant effect (P < 0.01). There was no interaction between variety and location. Seeding density had a highly significant effect on the ratio (P < 0.01), with a saturation effect above 60 seeds m^?2. CONCLUSION: Further studies should establish if a linear regression model can be applied to pea varieties independently. Varieties with a stable L/V ratio can prove to be useful in the food industry. Other agronomical factors (soil type and seeding density) should be considered for the production of pea seeds with a specific L/V ratio. Copyright © 2011 Society of Chemical Industry     

Characterization of proteins from kernel of different soybean varieties

BACKGROUND: Total soybean proteins, storage proteins, glycinin (11S) and β‐conglycinin (7S) fractions and their respective subunits in seven soybean varieties were analyzed. In this work we also present the correlation between concentration and activity of bioactive proteins, lipoxygenase and proteinase inhibitors. RESULTS: Glycinin and β‐conglycinin comprise about 750 g kg^?1 of the bean storage protein and as such account for both quantity and quality of the kernel protein. The 11S concentration of the varieties studied ranged from 503.4 to 602.9 g kg^?1 and those of 7S varied from 178.2 to 230.6 g kg^?1 of total extractable proteins. The ratio of 11S/7S proteins varied from 2.43 to 3.29 among the varieties. A very strong positive correlation was found between the concentration of Kunitz trypsin inhibitor and activity of total trypsin inhibitor (r = 0.96). However, lipoxygenase concentration did not show a strong correlation with lipoxygenase activity. CONCLUSION: It appears that among the seven ZP soybean genotypes there are genotypes with different amounts of subunits that should be bred in the future for a desired level of protein components. Copyright © 2010 Society of Chemical Industry     

Antioxidant activities of organic grape, pomace, juice, must, wine and their correlation with phenolic content

The highest values of antioxidant activity (AOA), inhibition of low‐density lipoproteins (LDL‐diene, LDL‐MDA) and total phenols were determined in pomace (82.30 and 82.60%), grapes (68.91%) and must [2750 mg L^?1 gallic acid equivalents (GAE)], respectively. For all parameters (AOA, iLDL‐diene, iLDL‐MDA, total phenols) the highest values were obtained in Cabernet Sauvignon and Merlot grape varieties. Positive correlations were determined between AOA and iLDL‐diene (r = 0.809); AOA and total phenols (r = 0.528); total phenols and iLDL‐diene (r = 0.451) with significance of P < 0.005. The results of principal component analysis demonstrated that the location of iLDL‐diene and AOA is the same for pomace, must and red wines. The total phenols are found in the same place in red wines, red grapes, pomace and must. The results emphasize the importance of must, pomace and red wine for inhibiting LDL‐oxidation.     

Biosynthesis of limonoid glucosides in lemon (Citrus limon)

TLC analyses of lemon (Citrus limon (L) Burm f) fruit at various stages of maturity showed that limonoid glucosides were synthesised during the late stages of fruit growth. No limonoid glucosides were found in the stem and leaf. Use of radioactive tracers showed that ¹⁴C-nomilin was converted to ¹⁴C-nomilin 17-β-D -glucopyranoside in fruit tissues and seeds. Glucosides are indeed the major end products of limonoid metabolism.