Effect of <Emphasis Type="Italic">Carica papaya</Emphasis> and <Emphasis Type="Italic">Cucumis melo</Emphasis> seed oils on the soybean oil stability

This study aimed to evaluate the oils of soybean (S), papaya (Pa) and melon (Me) seeds and compounds oils SPa (80:20 w/w); SMe (80:20 w/w); and SPaMe (60:20:20 w/w/w) subjected to thermoxidation. Compound oils showed lower percentages of free fatty acids in relation to others, after 20 h. With the heating process, there was an increase in the quantity of saturated and monounsaturated acids. The quantity of carotenoids decreased, except in papaya seed oil that presented significant amount of carotenoids in 20 h. In relation the tocopherols, highlighted the presence of γ-tocopherol, except in the papaya oil. In 20 h, SMe and SPa still showed high amounts of tocopherols, with 76 and 85% of retention, respectively. With the thermoxidation, the amounts of phytosterols decreased. A great potential can be verified for the use of papaya and melon seed oils, in order to increase the oxidative stability of the soybean oil.     

Antioxidant synergism between fruit juice and <Emphasis Type="Italic">α</Emphasis>-tocopherol. A comparison between high phenolic black chokeberry (<Emphasis Type="Italic">Aronia melanocarpa</Emphasis>) and high ascorbic blackcurrant (<Emphasis Type="Italic">Ribes nigrum</Emphasis>)

Black chokeberry juice (Aronia melanocarpa, Elliot), blackcurrant juice (Ribes nigrum, Ben Lomond) and α-tocopherol were found to protect phosphatidyl choline against oxidation in a peroxidating liposome system as evidenced by lag phases for formation of conjugated dienes. When present together, black chokeberry juice and α-tocopherol showed a clear synergistic effect on the length of the lag phase, while effects of blackcurrant juice and α-tocopherol were additive. The concentration of total phenolics in black chokeberry juice was six times higher than in blackcurrant juice (gallic acid equivalents). Ascorbic acid corresponded to 1% of total phenolics in black chokeberry juice and 10% in blackcurrant juice. Based on the length of the lag phase, the phenolics present in black chokeberry were on an average, twice efficient as scavengers of lipid peroxyl radicals as phenolics in blackcurrant. Black chokeberry was by HPLC analysis of peroxidating liposomes, in contrast to blackcurrant, found to protect α-tocopherol efficiently against oxidation to the end of the lag phase. The phenolics present in black chokeberry juice were concluded to be more efficient in regenerating or protecting α-tocopherol than ascorbic acid or the phenolics in blackcurrant. As for the phenolics, this was further evidenced by ranking of their radical scavenging activity as studied by ESR-spectroscopy.     

Oil composition of coriander (<Emphasis Type="Italic">Coriandrum sativum </Emphasis>L.) fruit-seeds

Coriander (Coriandrum sativum L.) seeds were extracted with chloroform/methanol (2:1, v/v) and the amount of total lipid was 28.4% of seed weight. The major fatty acid was petroselinic acid (65.7% of the total fatty acid methyl esters) followed by linoleic acid. Chromatography on a silica column with solvent of increasing polarity yielded 93.0% neutral lipids, 4.14% glycolipids, and 1.57% phospholipids. Thin-layer chromatography on silica gel was used to obtain major neutral lipid subclasses. Fatty acid profile of neutral lipid subclasses, triacylglycerols, and sterol content were determined using gas-liquid chromatography. Six triacylglycerol molecular species were detected but one component (C54:3) corresponding to tripetroselinin, and/or dipetroselinoyl oleoyl glycerol comprised more than 50% of the total triacylglycerols. Sterol content was estimated to be at a high level (5186 µg g^-1 oil). Stigmasterol, #-sitosterol, ƕ-avenasterol, and campesterol were found to be the sterol markers. Phospholipid subclasses were separated by high-performance liquid chromatography on a silica column by gradient elution from isooctane/2-propanol (6:8, v/v) to isooctane/2-propanol/water (6:8:0.6, v/v/v) with detection at 205 nm. The major individual phospholipid subclasses were phosphatidylcholine followed by phosphatidylethanolamine, phosphatidylinositol, and phosphatidylserine.     

<Emphasis Type="Italic">In vitro</Emphasis> characterization study of <Emphasis Type="Italic">Bacillus mojavensis</Emphasis> KJS-3 for a potential probiotic

The identification and characterization of Bacillus mojavensis KJS-3 was performed by in vitro tests. A 16S rDNA sequence and phylogenetic tree demonstrated that this isolate belongs to the B. mojavensis group. B. mojavensis KJS-3 supplies nutrients by synthesizing several vitamins. B. mojavensis KJS-3 produces α-amylase and protease. B. mojavensis KJS-3 is cultured well under aerobic conditions without gas production. B. mojavensis KJS-3 allows for assimilation of cholesterol and bile salt hydrolase activity. Finally, adhesion experiments using Caco-2 cells revealed that the adherence of B. mojavensis KJS-3 to Caco-2 cells was approximately 51.2±8.14%.     

Cold-adapted structural properties of trypsins from walleye pollock (<Emphasis Type="Italic">Theragra chalcogramma</Emphasis>) and Arctic cod (<Emphasis Type="Italic">Boreogadus saida</Emphasis>)

Complementary DNA clones encoding trypsins were isolated from pyloric ceca of cold-adapted fish, walleye pollock (Theragra chalcogramma) (WP-T) and Arctic cod (Boreogadus saida) (AC-T). The isolated full-length cDNA clones of WP-T and AC-T were 852 and 860 bp, respectively, and both cDNAs were contained an open reading frame of 726 bp. WP-T and AC-T seemed to be synthesized as preproenzyme that contains a signal peptide, an activation peptide, and a mature trypsin. Although the amino acid sequence identities of WP-T and AC-T to that of bovine trypsin were 64 and 63%, respectively, they completely conserved the structural features for catalytic function of trypsin. On the other hand, WP-T and AC-T possessed the four Met residues (Met135, Met145, Met175 and Met242) in their molecules and the deletion of Tyr151 and substitution of Pro152 for Gly in their autolysis loops when aligned with the sequences of tropical-zone fish and bovine trypsins. In addition, the contents of charged amino acid residues at the N-terminal regions (positions 20–50) of WP-T and AC-T were extremely higher than those of other fish and bovine trypsins. Moreover, one amino acid (Asn72) and two amino acids (Asn72 and Val75) coordinating with Ca²⁺ in bovine trypsin were exchanged for another amino acids in WP-T (His) and AC-T (His and Glu), respectively, and the contents of negative charged amino acids at their Ca²⁺-binding regions were lower than those of tropical-zone fish and bovine trypsins. Therefore, it was considered that these structural characteristics of WP-T and AC-T are closely related to their lower thermostability.     

Nutritional and health-related compounds in sprouts and seeds of soybean (<Emphasis Type="Italic">Glycine max</Emphasis>), wheat (<Emphasis Type="Italic">Triticum aestivum.L</Emphasis>) and alfalfa (<Emphasis Type="Italic">Medicago sativa</Emphasis>) treated by a new drying method

Nutritional and health-related compounds of alfalfa, wheat and soybean seeds dried by new drying process called the DIC process (controlled instantaneous pressure release) were evaluated, before and after sprouting. Vitamins (A, B₁, B₂, B₆, C and E), minerals (Fe, Mg, Ca, K, Mn, Na, Cu and Zn) and phytoestrogens (genistein and daidzein ) content were determined. Alfalfa, soybean and wheat seeds dried by DIC showed similar content of biological compounds to seeds dried by traditional processes. Sprouting DIC-seeds significantly increased the levels of vitamins, minerals and phytoestrogens, improving their nutrititional value and health quality compared to fresh products. The increase of 1250-fold and 10-fold of the initial vitamin A and vitamin C content, respectively, of alfalfa seeds due to sprouting is remarkable. Sprouts from DIC-seeds showed a significantly higher vitamin A content than sprouts obtained from seeds dried by other methods. Soybean sprouts obtained from DIC-seeds showed a significant increase in free phytoestrogens, quantified as genistein (70.34LJ.8 mg kg^-1 d.w.) and daidzein (109.17.3ᆥ.3 mg kg^-1 d.w.).     

Volatile compounds of traditional and virus-resistant breeding lines of <Emphasis Type="Italic">Muchamiel</Emphasis> tomatoes

Currently, sensory quality is the primary objective for almost all tomato breeding programs. In this study, postharvest behaviour of a breeding line with genetic resistance to important viruses (ToMV, TSWV, and TYLCV) has been compared with the original traditional landrace (Muchamiel) from an aromatic point of view. The breeding line has been obtained by backcrossing, introgressing three resistance genes but trying to keep the aromatic characteristics of the traditional variety. The main aim was to obtain qualitative (solid phase microextraction, SPME) and semi-quantitative (simultaneous steam-distillation extraction, SDE, and hydrodistillation, HD) volatile compositions of Muchamiel tomatoes. Fruits were randomly picked at a green-immature stage and stored at 10 °C during 13 days. Volatile compositions of tomatoes in two stages of ripening (green-immature and red-mature) were obtained by three different extraction methods: SDE, HD, and SPME. Besides, sensory evaluation with a trained panel was carried out on both types of tomatoes at two ripening stages. Main fresh tomato aroma compounds (cis-3-hexenal, hexanal, cis-3-hexanol, 6-methyl-5-hepten-2-one, 2-isobutylthiazole and β-ionone) were found at similar concentrations in both types of samples, confirming the success of the breeding program. Finally, SPME could be considered as a useful tool to get realistic values on fresh tomato odour, while HD and SDE results correlated better with fresh tomato aroma. Although a long time has been required to develop the breeding line, results indicate that sensory quality has been recovered through backcrossing, confirming the success of the breeding program.     

Optimization of carotenoids by <Emphasis Type="Italic">Rhodotorula glutinis</Emphasis>

Response surface methodology was applied to maximize the yield and productivity of carotenoids by Rhodotorula glutinis strain 1151 using supplemented tomato waste based medium. Higher concentration of tomato waste extract and yeast extract favored the production of carotenoids. In contrast to carotenogenesis higher concentration of yeast extract negatively affected the formation of biomass whereas higher amount of glucose in the medium favored biomass indicating that carotenogenesis is not correlated to biomass. The optimal concentration of medium components for maximum total carotenoids and corresponding biomass production as obtained from model were calculated to be as 660 mL/L, 1.5, 4.5, 7.4, and 10 g/L for tomato extract, malt extract, yeast extract, peptone, and glucose, respectively.     

Disinfection effect and its mechanism of electrolyzed oxidizing water on spores of <Emphasis Type="Italic">Bacillus subtilis</Emphasis> var. <Emphasis Type="Italic">niger</Emphasis>

A study was carried out on the disinfection efficiency of electrolyzed oxidizing water (EOW) on spores of Bacillus subtilis var. niger. The results showed a remarkable fungicidal rate of 100% after 20 min duration of 191 mg/L active available chlorine (ACC). The disinfection effect was improved with increased ACC or prolonged disinfection time, while organic interferents exerted a strong concentration-dependent inhibition against the disinfection. The disinfection mechanism was also investigated at bio-molecular level. EOW decreased dehydrogenase activity, intensified membrane permeability, elevated suspension conductivity, and caused leakage of intracellular K⁺, proteins, and DNA, indicating a damage of cell walls and membranes. Effects of EOW on microbiological ultra-structures were also verified by transmission electronic microscopy (TEM) images, showing that EOW destroyed protective barriers of the microbe and imposed some damages upon the nucleus area.     

Dark chocolates supplemented with <Emphasis Type="Italic">Lactobacillus</Emphasis> strains

Dark chocolate masses and chocolates were supplemented with viable cells of two bacterial strains Lactobacillus caseii and Lactobacillus paracasei with potential probiotic properties, which were lyophilized in milk. Total number of live bacteria in the lyophilizate was 7.9×10⁹ cfu/g. Sucrose or isomalt and aspartame were used as bulking substances and sweeteners. Sensory attributes of these chocolates were not different from that of traditional chocolates. Calorie value of sucrose-free chocolate was lower by approximately 11.1–14.6% (dependent on their formulation) relative to chocolate sweetened with sucrose. Chocolate, which contains isomalt and aspartame can be consumed by diabetics. Numbers of live L. casei and L. paracasei cells in the examined batches of chocolate were very high and approached 10⁶–10⁷ cfu/g after 12 months of keeping at 4 and 18 °C. Neither the texture nor the total and volatile acidity of chocolate masses were changed by addition of the lyophilized preparation of Lactobacillus cells. Casson yield values of dark sucrose-free chocolate masses supplemented with this lyophilizate were decreased by approximately 3–55% (dependently on fat contents in these masses) as compared to that of analogous chocolate masses sweetened with sucrose.     

Purification of <Emphasis Type="Italic">S</Emphasis>-Alk(en)yl alka/enethiosulfinates of garlic (<Emphasis Type="Italic">Allium sativum</Emphasis> L.) by using recycling preparative HPLC

S-Alk(en)yl alka/enethiosulfinates formed in crushed garlic were purified by using recycling preparative HPLC. Allyl 2-propenethiosulfinate and methyl methanethiosulfinate were effective separated because no other thiosulfinates were coeluted with them. Allyl methanethiosulfinate and methyl 2-propenethiosulfinate, trans-1-propenyl methanethiosulfinate and methyl trans-1-propenethiosulfinate, (cis)- and (trans)-1-propenyl 2-propenethiosulfinate were eluted as 1 peak, respectively, and further separated by using additional kinds of column. Since the quantity of trans-1-propenyl trans-1-propenethiosulfinate (PPTHS) was small in garlic, PPTHS was isolated from a mixture of blanched onion homogenate and garlic alliinase and purified. Purified thiosulfinates can be employed for the study of antimicrobial activity, flavor, and greening of garlic.     

Characterization of moisture content and specific gravity of branchwood and stemwood of <Emphasis Type="Italic">Aningeria robusta</Emphasis> and <Emphasis Type="Italic">Terminalia ivorensis</Emphasis>

Aningeria robusta and Terminalia ivorensis of diameters ranging from 10 cm to 25 cm were examined. The following results were obtained: The overall (sapwood and heartwood combined) moisture contents of the branchwood of both Aningeria robusta and Terminalia ivorensis were significantly greater than those of their corresponding stemwood, with the branchwood of Terminalia ivorensis being the highest. It was also observed that the overall specific gravity of the branchwoods of both species was higher than that of the corresponding stemwood, with the branchwood of Aningeria robusta exhibiting the highest specific gravity. Detailed analyses of moisture content distribution and specific gravity of the heartwood and sapwood of Aningeria robusta and Terminalia ivorensis are also presented.     

Iron(II)-induced isomerization of (<Emphasis Type="Italic">all</Emphasis>-<Emphasis Type="Italic">E</Emphasis>)-xanthophyll pigments lutein,zeaxanthin, and β cryptoxanthin in acetone

Lutein, zeaxanthin, and β-cryptoxanthin are xanthophyll pigments that own conjugated double bonds; some factors can convert (all-E)-xanthophylls to their (Z)-isomers such as high temperature, illumination, and oxidants. In the present work, the Fe(II)-induced isomerization of (all-E)-lutein, (all-E)-zeaxanthin, and (all-E)-β-cryptoxanthin in acetone were analyzed by HPLC coupled with DAD and APcI-MS. The three (all-E)-xanthophylls were baseline separated and their (Z)-isomers were identified by the chromatographic retention, UV/vis spectra and positive mass spectrometry with reference values reported in the literature. The results showed that Fe(II) exhibited a rapidly isomerization induction of (all-E)-xanthophylls to their (Z)-isomers exceeding a 8/1 mass ratio of Fe(II)/pigments. The (13-Z)-lutein and (13′-Z)-lutein were identified as the major (Z)-isomers of (all-E)-lutein treated with FeSO₄·7H₂O, and (13-Z)-zeaxanthin was identified as the major isomerization product of (all-E)-zeaxanthin. Furthermore, a type of (Z)-β-cryptoxanthin was also detected. Increasing either mass ratio of Fe(II)/pigments or the incubation time of FeSO₄·7H₂O and (all-E)-xanthophylls may affect on the stabilities of (Z)-isomers derived from (all-E)-xanthophylls.     

Influence of Pretreatments on Quality Parameters and Nutritional Compounds of Dried Galega Kale (<Emphasis Type="Italic">Brassica oleracea</Emphasis> L. var. <Emphasis Type="Italic">acephala</Emphasis>)

The objective of this work was to evaluate the effect of six pretreatments on quality and nutritional contents of sliced Galega kale submitted to convective drying. Among all treatments, steam blanching was the most favourable, allowing improvements in retention of vitamin C, total antioxidant capacity and chlorophylls in comparison to the absence of pretreatment. Total phenolic losses were not reduced by steam blanching, but the retention was improved by combining this approach with a previous immersion in a metabisulphite solution. Moreover, steam blanching improved the colour parameters and appearance, providing a final dried product more similar to the fresh sample.     

Identification of European commercial cockles (<Emphasis Type="Italic">Cerastoderma edule</Emphasis> and <Emphasis Type="Italic">C. glaucum</Emphasis>) by species-specific PCR amplification of the ribosomal DNA ITS region

We present a novel one-step PCR method for the identification of Cerastoderma edule and C. glaucum. Sequence differences found in the internal transcribed spacer region (ITS) of the ribosomal DNA of the two cockles allowed us to design two species-specific reverse primers. These two primers were used in a multiplex reaction, together with a forward universal primer to amplify specific fragments with different lengths in each cockle (190 and 470 bp in C. edule and C. glaucum, respectively). The successful and specific amplifications obtained for two natural populations in each species as well as in canned products lend support to the usefulness of these markers.     

Mineral composition of the red and green pepper (<Emphasis Type="Italic">Capsicum annuum</Emphasis>) from Tenerife Island

The content of macroelements (Na, K, Ca, Mg and P) and microelements (Fe, Cu, Zn, Mn and B) in green and red pepper samples consumed on the island of Tenerife, Canary Islands, has been determined. Analysis has shown the influence of the ripening stage on the mineral content of the pepper. Red pepper presents higher K, Mg, P, Fe, Cu, Zn, Mn and B concentration levels than green pepper. There are differences between the values obtained in this study and the values shown in different food composition tables; our results are higher in Na, Ca and Mg, and lower in K and Fe.     

The use of floral characters in <Emphasis Type="Italic">Capparis</Emphasis> sect. <Emphasis Type="Italic">Capparis</Emphasis> to determine the botanical and geographical origin of capers

Capers of commerce are flower buds of Capparis species, most of them presumably of the species C. spinosa and they are considered as such in international food legislation. However, in the Mediterranean countries of Europe, Asia, and North Africa, that are the main producers of capers, four different species have been detected in the commercial product: C. spinosa, C. sicula, C. orientalis and C. aegyptia. In this paper the study of morphological characters, easily detectable under optical microscope (number of stamens, anther shape, and morphology of nectary) has proven to be a simple and cheap technique to recognize the presence of the above-mentioned species in commercial capers and the relative percentages of each, this being a good indicator of the most likely geographical origin.     

Characterizing surface defects in machine-planing of rubberwood (<Emphasis Type="Italic">Hevea brasiliensis</Emphasis>)

Zusammenfassung Despite its extensive application in the furniture manufacturing industry throughout the South East Asian region, the machine-planing characteristics of rubberwood (Hevea brasiliensis) are not completely understood. In an effort to optimize the process, a series of experiments were undertaken using a Weinig 22A Unimat moulder (cutter-head rpm of 6000, cutter ? 120 mm) to produce machined rubberwood surfaces with differing pitch lengths ranging from 0.8 mm to 1.5 mm, by altering the feed speed. The results showed that surfaces with a pitch length of cutter marks of 1.2 mm or more and a high knife rake angle were more prone to manifest machining defects, such as torn grain. This study shows that for machine planing of rubberwood the recommended cutter marks pitch length of 1.2 mm, achieved with a knife rake angle of 20°, will ensure the highest resultant surface quality and processing yield.