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1.
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. 相似文献
2.
Heidi B. Graversen Eleonora Miquel Becker Leif H. Skibsted Mogens L. Andersen 《European Food Research and Technology》2008,226(4):737-743
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. 相似文献
3.
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. 相似文献
4.
Kang Min Kim Tae Sung Jung Seon Ok Chan Young Ko Jae Seon Kang 《Food science and biotechnology》2011,20(4):1155-1159
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%. 相似文献
5.
Gaku Kanno Hideki Kishimura Jun Yamamoto Seiichi Ando Takeshi Shimizu Soottawat Benjakul Sappasith Klomklao Sitthipong Nalinanon Byung-Soo Chun Hiroki Saeki 《European Food Research and Technology》2011,233(6):963-972
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. 相似文献
6.
Lucia Plaza Begoña de Ancos Pilar M. Cano 《European Food Research and Technology》2003,216(2):138-144
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.). 相似文献
7.
A. Alonso L. Vázquez-Araújo S. García-Martínez J. J. Ruiz Ángel A. Carbonell-Barrachina 《European Food Research and Technology》2009,230(2):315-323
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. 相似文献
8.
Gurpreet Kaur Chandi Sumeet Pal Singh Balmeet Singh Gill Dalbir Singh Sogi Prabhjot Singh 《Food science and biotechnology》2010,19(4):881-887
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. 相似文献
9.
Wenwei Tang Xinping Zeng Yusheng Zhao Guoqing Ye Wenchi Gui Yaming Ni 《Food science and biotechnology》2011,20(4):889-895
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. 相似文献
10.
Ewa Nebesny Dorota Żyżelewicz Ilona Motyl Zdzisława Libudzisz 《European Food Research and Technology》2007,225(1):33-42
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. 相似文献
11.
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. 相似文献
12.
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. 相似文献
13.
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. 相似文献
14.
Ana C. Araújo Sara M. Oliveira Inês N. Ramos Teresa R. S. Brandão Cristina L. M. Silva 《Food and Bioprocess Technology》2016,9(5):872-881
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. 相似文献
15.
Ruth Freire Alberto Arias Josefina Méndez Ana Insua 《European Food Research and Technology》2011,232(1):83-86
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. 相似文献
16.
Carmen Rubio Arturo Hardisson Raúl Martín Alejandro Báez Macrina Martín Roberto Álvarez 《European Food Research and Technology》2002,214(6):501-504
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. 相似文献
17.
Cristina Inocencio Francisco Alcaraz Francisca Calderón Concepción Obón Diego Rivera 《European Food Research and Technology》2002,214(4):335-339
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. 相似文献
18.
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. 相似文献
19.
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