Effect of phosphorus on the fruit yield and food value of two landraces of Trichosanthes cucumerina L.- Cucurbitaceae

Studies were conducted in the early season of 2002 and 2003 at the Teaching and Research Farm, Obafemi Awolowo University, Ile-Ife, Nigeria to evaluate the effect of phosphorus (P) on fruit yield and chemical composition of two landraces of Trichosanthes cucumerina L. For the purpose of the study, two landraces of T. cucumerina named Landrace I and Landrace II were used. The five levels of phosphorus evaluated were 0, 30, 60, 90 and 120 kg P₂O₅ ha⁻¹ using single super phosphate fertilizer (8% P). Statistical analysis showed that 90 kg P₂O₅ ha⁻¹ gave statistically significant higher fruit yield (16.4 tons ha⁻¹) compared to other P levels. The fruit yield of the two Landraces did not differ significantly. Except for crude protein content, the 90 kg P₂O₅ ha⁻¹ produced significantly higher ether extract (1.22 g 100 g⁻¹), crude fibre (1.93 g 100 g⁻¹), moisture content (90.5 g 100 g⁻¹), ash (0.90 g 100 g⁻¹), total sugars (0.81 g 100 g⁻¹) and ascorbic acid (28.7 mg 100 g⁻¹) than other P levels. The essential amino acids compositions were also significantly higher at 90 g 100 g⁻¹ compared to other lower P levels. Landrace I had significantly higher ether extract (0.90 g 100 g⁻¹) content than Landrace II (0.62 g 100 g⁻¹) while Landrace II in turn had significantly higher total sugar (0.76 g 100 g⁻¹) compared to Landrace I (0.61 g 100 g⁻¹). The essential amino acids composition is high and the oxalate composition is low. The high ascorbic acid and amino acid content together with a low oxalate composition suggested a strong basis for encouraging the cultivation of this indigenous fruit vegetable to augment nutrient requirement, improve diet and consequently alleviate poverty, preserve the biodiversity and increase the gene bank of neglected wild species of high quality nutrient sources.     

Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour

The identification and quantification of carotenoids has been carried out on tropical and non tropical fruits because of two important carotenoid's properties: as antioxidant compounds having a prevention role in some diseases, and as a source of provitamin A needed for a good human nutrition. This study aimed to identify carotenoids present during different steps for producing flour from Costa Rican peach-palm fruit (Bactris gasipaes H.B.K). Nine carotenoids were tentatively identified and quantified by HPLC-DAD in raw pulp, and 14 were detected in cooked pulp, the additional five being products of isomerization and hydroxylation of carotenoids in the raw pulp. The flour contained 13 carotenoids, one less (all-trans-??-criptoxanthin) than in cooked pulp, with the main one being all-trans ??-carotene. This carotenoid was also present in raw pulp at a concentration of 96.0 ± 1.7 ??g equiv. of ??-carotene g⁻¹ dw. The concentration decreased significantly (P < 0.05) during cooking and drying to reach a final concentration of 33.3 ± 1.0 ??g equiv. ??-carotene g⁻¹ dw in the flour. Flour production reduced (P < 0.05) the total carotenoid content from 373.4 to 237.7 ??g of ??-carotene g⁻¹ dw, with a final retention rate of 63.7% by the end of the process. Moreover, 9 of the 14 carotenoids account for high levels of provitamin A, which, even so, had decreased from 2723 retinol equivalents (RE) 100 g⁻¹ in raw pulp to 1614 RE 100 g⁻¹ in cooked pulp and 1289 RE 100 g⁻¹ in flour. Provitamin A level is still high when compared to other common provitamin A sources. Our study shows that while there is a change in the levels and profile of carotenoids during the peach-palm flour process, and a reduction of provitamin A value, peach-palm fruit is a great source of bioactive compounds.     

Nutrient contents of kale (Brassica oleraceae L. var. acephala DC.)

Fructose, glucose and sucrose, as the major soluble sugars and citric and malic acids, as the major organic acids, were identified and determined in kale (Brassica oleraceae L. var. acephala DC., black cabbage) leaves. Fructose was the predominant sugar (2011 mg 100 g⁻¹ dry wt) identified, followed by glucose (1056 mg 100 g⁻¹ dry wt) and sucrose (894 mg 100 g⁻¹ dry wt). The contents of citric and malic acids were at 2213 and 151 mg 100 g⁻¹ dry wt in the leaves. The 16:0, 18:2n − 6 and 18:3n − 3 fatty acids were the most abundant fatty acids in the leaves. Considering the level of these fatty acids, 18:3n − 3 was found to be the highest (85.3 μg g⁻¹ dry wt), contributing 54.0% of the total fatty acid content. Linoleic acid (18:2n − 6), being the second most abundant fatty acid was present at 18.6 μg g⁻¹ dry wt, contributing 11.8% of the total fatty acid content. In the seed oil of kale, 22:1n − 9 was the most abundant fatty acid (4198 μg g⁻¹ dry wt, 45.7%), with 18:2n − 6 (1199 μg g⁻¹ dry wt, 12.3%) and 18:1n − 9 (1408 μg g⁻¹ dry wt, 14.8%) being the second next most abundant fatty acids. The most abundant amino acid was glutamic acid (Glu) which was present at 33.2 mg g⁻¹ dry wt. Aspartic acid, which was the second most abundant amino acid, was present at 27.6 mg g⁻¹ dry wt and accounted for 10.2% of the total amino acid content of kale leaf. The amino acid content was assessed by comparing the percentages of the essential amino acids in kale leaf versus those of a World Health Organization (WHO) standard protein. The protein of kale leaf compares well with that of the WHO standard. Only one amino acid, lysine, had a score that fell below 100%; the lysine score of kale leaf was 95%. This study attempts to contribute to knowledge of the nutritional properties of the plant. These results may be useful for the evaluation of dietary information.     

Identification and quantification of phenols, carotenoids, and vitamin C from papaya (Carica papaya L., cv. Maradol) fruit determined by HPLC-DAD-MS/MS-ESI

Recent studies have demonstrated that vitamin C, phenols, and carotenoids are bioactive compounds that protect the body from oxidative stress, reducing the risk of cardiovascular diseases and some types of cancer. Qualitative and quantitative analysis of the major phytochemicals found in papaya fruit flesh and skin (Carica papaya L., cv Maradol) was conducted in four stages of ripeness, using high-performance liquid chromatography mass spectrometry. Phenolic compounds identified in the fruit skin tended to decrease with ripening. The compounds identified were ferulic acid (277.49 to 186.63 mg/100 gDW), p-coumaric acid (229.59 to 135.64 mg/100 gDW), and caffeic acid (175.51 to 112.89 mg/100 gDW). The following carotenoids, along with vitamin C, increased in flesh with ripening; lycopene (0.36 to 3.40 mg/100 gDW), ??-criptoxanthin (0.28 to 1.06 mg/100 gDW), ??-carotene (0.23 to 0.50 mg/100 gDW), and vitamin C (25.07 to 58.59 mg/100 gDW). These results indicate that stage of ripeness significantly influences the contents of bioactive compounds in papaya fruit.     

Carotenogenesis and physico-chemical characteristics during maturation of red fleshed papaya fruit (Carica papaya L.)

Carotenoid development of red fleshed papaya fruit (Carica papaya L.) was investigated in the course of a complete pre- and postharvest period using HPLC-DAD coupled to mass spectrometry. Esterified xanthophylls such as ??-cryptoxanthin laurate and caprate were the most abundant pigments during incipient carotenoid biosynthesis. Subsequent fruit maturation led to a gradual accumulation of carotenoids, whereas particularly ??-cryptoxanthin laurate and total lycopene contents disproportionately increased, reaching maximum contents of up to 775 and 3168 ??g/100 g of fresh weight (FW), respectively. Total carotenoid contents of fully ripe papaya ranged from 5414 to 6214 ??g/100 g of FW, while corresponding biosynthetic precursors like phytoene, phytofluene, and ??-carotene were only detected in trace amounts. Due to high contents of vitamin A precursors like ??-carotene and ??-cryptoxanthins, edible parts of the ripe fruit contained 132-166 ??g retinol equivalents per 100 g of FW.Furthermore, the development of morphological and physico-chemical fruit traits was characterized revealing significant correlations to carotenoid accumulation. A ripening index derived from several parameters was developed to easily allow exact assignment of ripening stages in studies of carotenoid development during fruit ontogenesis. Additionally, on-tree ripened versus postharvest ripened fruits were compared revealing striking similarity of their physico-chemical parameters and contents of individual carotenoids.     

Chemical composition of cultivated seaweed Ulva clathrata (Roth) C. Agardh

Samples of cultivated Ulva clathrata were collected from a medium scale system (MSS, 1.5 × 1.5 m tank), or from a large scale system (LSS, 0.8 ha earthen pond). MSS samples were dried directly while the LSS sample was washed in freshwater and pressed before drying. Crude protein content ranged 20–26%, essential amino acids accounting for 32–36% of crude protein. The main analysed monosaccharides were rhamnose (36–40%), uronic acids (27–29%), xylose (10–13%) and glucose (10–16%). Some notable variations between MSS and LSS samples were observed for total dietary fibre (26% vs 41%), saturated fatty acids (31% vs 51%), PUFAS (33% vs 13%), carotenoids (358 vs 169 mg kg⁻¹ dw) and for Ca (9 vs 19 g kg⁻¹), Fe (0.6 vs 4.2 g kg⁻¹), Cu (44 vs 14 mg kg⁻¹), Zn (93 vs 17 mg kg⁻¹) and As (2 vs 9 mg kg⁻¹). The chemical composition of U. clathrata indicates that it has a good potential for its use in human and animal food.     

Comparison of free amino acid,carbohydrates concentrations in Korean edible and medicinal mushrooms

Ten popular species of both edible and medicinal Korean mushrooms were analysed for their free amino acids and disaccharides. The average total free amino acid concentration was 120.79 mg g⁻¹ in edible mushrooms and 61.47 mg g⁻¹ in medicinal mushrooms, respectively. The average total of free amino acids for all mushrooms, edible mushrooms and medicinal mushrooms was 91.13 mg g⁻¹. Agaricus blazei (227.00 mg g⁻¹) showed the highest concentration of total free amino acids; on the other hand, Inonotus obliquus (2.00 mg g⁻¹) showed the lowest concentration among the 10 species of mushrooms. The average total carbohydrates concentration was 46.67 mg g⁻¹ in the 10 species of mushrooms, where the edible mushrooms contained 66.68 mg g⁻¹ and the medicinal mushrooms contained 26.65 mg g⁻¹. The carbohydrates constituents of the 10 mushroom species were mainly mannose (36.23%), glucose (34.70%), and xylose (16.83%).     

Comparison of isoflavones composition in seed,embryo, cotyledon and seed coat of cooked-with-rice and vegetable soybean (Glycine max L.) varieties

In order to study the content and composition of isoflavones retained in soybean seed component, obtained each component part the embryo, cotyledon and seed coat tissues of nine different soybean varieties were analyzed for 12 isoflavones using high performance liquid chromatography with photo diode array detector (HPLC-PDA) and were compared to each other. A total average concentration of isoflavone was 2887 μg g⁻¹ in embryo, 575 μg g⁻¹ in whole seed, 325 μg g⁻¹ in cotyledon, and 33 μg g⁻¹ in seed coat. With respect to each tissue of soybean varieties, isoflavone content was highest in Geomjeongkong 2 embryo (5701 μg g⁻¹), Geomjeongolkong whole seed (1321 μg g⁻¹), Heugcheongkong cotyledon (951 μg g⁻¹), and Keunolkong seed coat (56 μg g⁻¹). Isoflavone was least present in Keunolkong embryo (341 μg g⁻¹), Hwaeomputkong whole seed (175 μg g⁻¹), Seonheukkong cotyledon (81 μg g⁻¹), and Seoklyangputkong seed coat (5 μg g⁻¹). Overall, embryo and seed coat of all nine varieties contained isoflavones at the highest and lowest level, respectively. Isoflavones accumulated in the order of malonylglycoside, glycoside, acetylglycoside, and aglycon, among which malonylglycoside was the most abundant form ranging from 66% to 79% of the total isoflavone content in all three tissues. The embryo of cooked-with-rice soybean with black seed coat appears to be the best source of isoflavone.     

Comparison of the cell wall composition for flesh and skin from five different plums

Cell walls were isolated from flesh and skin of five plum varieties corresponding to three species (Prunus domestica L., Prunus salicina Lindl. and Prunus insititia Lindl.) using the alcohol-insoluble solids (AIS) procedure. Yields varied from 83 to 114 g kg⁻¹ dry weight in the flesh and from 192 to 361 g kg⁻¹ dry weight in the skins. Their main sugars were uronic acid (224–322 mg g⁻¹ AIS), cellulosic glucose (139–170 mg g⁻¹ AIS), galactose and arabinose. Galactose and arabinose ratio were variable between the varieties. The degrees of methylation were high (62–84).     

Analysis of potential adulteration in herbal medicines and dietary supplements for the weight control by capillary electrophoresis

Four different phytopharmaceutical dosage forms for use in weight control programs were analyzed. Two different ground herbal blends and their correspondent infusions, a capsule and a tincture were investigated for the presence of compounds used as adulterants in these products. A capillary electrophoresis (CE) method was developed and validated. The optimized experimental conditions were: BGE, sodium tetraborate buffer 20 mM, pH 9.2, voltage applied 30 kV, capillary temperature 25 °C, injection sample at 0.5 Psi during 5 s. Ephedrine, norephedrine, caffeine and furosemide were baseline separated in less than 7 min; the migration times were found to be 2.65, 2.90, 3.75 and 6.58 min, respectively. The analysis showed in sample 3 concentrations of 0.45 ± 0.03 mg g⁻¹ (ephedrine), 0.33 ± 0.02 mg g⁻¹ (norephedrine), 1.09 ± 0.41 mg g⁻¹ (caffeine) and 0.80 ± 0.17 mg g⁻¹ (furosemide). Caffeine content in samples 1, 2 and 4 was 0.61 ± 0.06 mg g⁻¹, 15.66 ± 1.05 mg g⁻¹ and 2.27 ± 0.13 mg ml⁻¹, respectively. Linearity was obtained in the concentration range of 1–1000 μg ml⁻¹. Limits of detection (LOD) and quantification (LOQ) were determined as 0.42 μg ml⁻¹ and 1.40 μg ml⁻¹ (ephedrine), 0.47 μg ml⁻¹ and 1.40 μg ml⁻¹ (norephedrine), 0.12 μg ml⁻¹ and 0.48 μg ml⁻¹ (caffeine), 0.22 μg ml⁻¹ and 0.73 μg ml⁻¹ (furosemide).     

Nutritional properties of yellow mombin (Spondias mombin L.) pulp

Yellow mombin (Spondias mombin L.) is a tropical fruit with increasing acceptance in both national and international fruit markets. The aim of this work was to evaluate the centesimal composition, mineral content, total phenolics, antioxidant activity, and characterize the carotenoids of frozen yellow mombin pulp. Results indicated that the yellow mombin pulp contained an important amount of potassium and copper. The antioxidant activity and total phenolic values scored 17.5 mmol TEAC g⁻¹ and 260 mg galic acid/100 g respectively, higher than those reported for other fruits. Five carotenoids were identified, ??-cryptoxanthin, lutein, zeinoxanthin, ?? and ?? carotene, being ??-cryptoxanthin the major one, accounting for the high level of pro-vitamin A activity in the pulp. A 100 g portion of yellow mombin pulp can provide more than 37% of the recommended daily allowance of vitamin A.     

Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity

Changes in total phenolics, antioxidant activity (AOX), carotenoids, capsaicin and ascorbic acid were monitored during three maturity stages in 10 genotypes of sweet pepper. In an attempt to explain the variations during maturity stages (green, intermediate and red/yellow), the data was expressed both on fresh and dry weight basis. All the antioxidant constituents (phenolics, ascorbic acid and carotenoids) and AOX, when expressed on fresh weight basis in general, showed an overall increasing trend during maturity in all the genotypes studied. On dry weight basis, phenolic content declined in majority of the genotypes during maturity to red stage. This decline was significant (P<0.05) in Parker, Torkel, HA-1038 and Flamingo. Genotype Flamingo and Golden Summer had the highest phenolic content of 852.0 mg 100 g⁻¹ and 720.5 mg 100 g⁻¹, at their final red and yellow maturity stages, respectively. With maturation, most of the cultivars showed a declining trend with regard to capsaicin content while total carotenoids and β-carotene content increased significantly. Anupam was a promising genotype in terms of both total carotenoids and β-carotene content. Ascorbic acid content declined progressively with advancing maturity. Genotype HA-1038 had the maximum content (3030 mg 100 g⁻¹ dwb) at the green stage. AOX in general, increased with maturity and registered a 1.30-1.95fold increase from green to red stage.The study proposes the nutritional significance of consuming sweet peppers at the red maturity stage because of enhanced functional properties. Overall genotype Flamingo and Anupam represent superior genotypes for both nutrition and germplasm improvement.     

Selective determination of copper and iron in various food samples by the solid phase extraction

The solid phase extraction method developed using N-benzoyl-N-phenylhydroxylamine as a chelating reagent and Amberlite XAD-1180 as an adsorbent was used for the determination of Cu(II) and Fe(III) in various food samples by flame atomic absorption spectrometry. The samples were digested by using nitric acid and hydrogen peroxide. The Cu concentrations ranged from 1.01 to 5.81 μg g⁻¹ in cereals, from 0.40 to 9.67 μg g⁻¹ in vegetable and fruits and from 0.37 to 0.70 μg g⁻¹ in infusions while the Fe concentrations ranged from 7.48 to 34.3 μg g⁻¹ in cereals, from 5.74 to 260 μg g⁻¹ in vegetable and fruits, from 1.63 to 5.12 μg g⁻¹ in infusions and from 0.24 to 1.56 mg L⁻¹ in beverage samples. The Cu and Fe concentrations found were compared with the results obtained from the other food studies in the world.     

Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps

The pulp extracts of twenty-one varieties of citrus fruits (oranges, satsumah, clementine, mandarins, tangor, bergamot, lemon, tangelos, kumquat, calamondin and pamplemousses), commonly grown in Mauritius, were characterised in terms of their total soluble solids (TSS), titratable acidity (TA), polyphenol composition and vitamin C contents. Total phenolics ranged from 406.3 ± 14 to 1694 ± 19 ??g g^− 1 fresh weight (FW). Total flavonoids varied between 133 ± 6 and 965 ± 7 ??g g^− 1 FW and vitamin C contents were from 166 ± 19 ??g/mL to 677 ± 22 ??g/mL. The pulp of a pamplemousse variety had the highest TSS/TA ratio whereas lemon pulps had lowest TSS/TA ratios. The antioxidant activities of the pulp extracts were assessed and total phenolics correlated strongly with the trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant capacity (FRAP) and hypochlorous acid (HOCl) scavenging activity assays. Based on their antioxidant activities, nine citrus fruits namely, one orange, tangor, kumquat, calamondin and pamplemousse variety and two mandarin and tangelo varieties were further characterised for their flavanone, flavonol and flavone levels by HPLC. Hesperidin (6.89 ± 0.06 to 26.98 ± 0.07 mg/g FW) and narirutin (0.27 ± 0.01 and 20.91 ± 0.10 mg/g FW) were present at high concentrations compared to the other flavonoid glycosides in the pulp extracts. Naringin was detected only in pulp extracts of pamplemousses. In the light of the data obtained, citrus fruit pulps represent an important source of phytochemicals with potent antioxidant capacity.     

Estimation of neuroprotective effects of Laurocerasus officinalis Roem. (cherry laurel) by in vitro methods

Dichloromethane, ethyl acetate, acetone, methanol, and water extracts prepared from the fruits and leaves of Laurocerasus officinalis Roem. (LO) (Rosaceae) were screened for their cholinesterase inhibitory activity against acetylcholinesterase (AChE) and butyrylcholinesterase (BChE), the key enzymes in pathogenesis of Alzheimer's disease (AD), using ELISA microplate reader at 50, 100, and 200 ??g mL⁻¹. As AD is associated with oxidative stress, the antioxidant activity of the extracts was also tested by radical-forming methods against 2,2-diphenyl-1-picrylhydrazyl (DPPH), N,N-dimethyl-p-phenylendiamine (DMPD), and superoxide radicals as well as iron-related methods; iron-chelating capacity and ferric-reducing antioxidant power (FRAP) assays. Total phenol and flavonoid quantification was achieved using Folin-Ciocalteau and AlCl₃ reagents, respectively. The highest AChE (44.01 ± 1.75%) and BChE (19.91 ± 0.37%) inhibition was caused by the LO-leaf-methanol extract 200 ??g mL⁻¹, while it showed the best radical-scavenging activity against DPPH at 2000 ??g mL⁻¹. Only, the dichloromethane and water extracts of the fruits and the leaf water extract had an iron-chelating capacity, while the leaf methanol extract displayed the highest FRAP. The leaf methanol extract (113.45 ± 0.71 mg g⁻¹ extract) was found to be the richest in total phenols, while the leaf acetone extract (139.90 ± 4.64 mg g⁻¹ extract) had the most abundant amount of total flavonoids.     

Nutritive value of masau (Ziziphus mauritiana) fruits from Zambezi Valley in Zimbabwe

Ziziphus mauritiana (masau) fruits are consumed by many people in Zimbabwe. The fruits contribute significantly to people’s diet when they are in season. The objective of this study was to determine the nutritional content of the fruits and, hence, quantify their contribution to the diet. Samples of masau were collected in two seasons (August 2006 and August 2007). Both macronutrients and micronutrients were determined using standard AOAC methods of analysis. Dry matter content ranged from 21.1 ± 0.2 to 24.1 ± 0.3 g 100 g⁻¹ of edible portion of the sweet and sour fruits, and 84.8 ± 0.2 to 87.2 ± 0.2 g 100 g⁻¹ for the dried fruit. Crude protein per 100 g edible portion of dry weight ranged between 7.9 ± 0.0 and 8.7 ± 0.0 g, crude fat from 0.8 ± 0.0 to 1.5 ± 0.0 g, crude fibre from 4.9 ± 0.0 to 7.3 ± 0.0 g, ash between 3.0 ± 0.0 and 4.3 ± 0.0 g and carbohydrate between 79.5 ± 0.0 and 83.2 ± 0.0 g. The fruits were rich in vitamin C (15.0 ± 0.0–43.8 ± 0.02 mg 100 g⁻¹) and the energy values ranged between 1516.0 ± 1.73 and 1575.0 ± 2.3 kJ 100 g⁻¹. Furthermore, the fruits contained (mg 100 g⁻¹ of dry weight) potassium from 1865.0 ± 1.3 to 2441.0 ± 1.1, calcium from 160.0 ± 0.3 to 254.0 ± 0.1, sodium between 185.0 ± 0.1 and 223.0 ± 0.2, magnesium between 83.0 ± 0.0 and 150.0 ± 0.13 and phosphorous from 87.0 ± 0.1 to 148.0 ± 0.5. Manganese and copper contents ranged between 0.7 ± 0.03 and 1.6 ± 0.03, while iron and zinc ranged between 2.1 ± 0.43 and 4.3 ± 0.1, and 0.6 ± 0.0–0.9 ± 0.0 mg 100 g⁻¹ of dry weight, respectively. The masau fruit is therefore a good potential source of carbohydrates, proteins and micronutrients, such as calcium, potassium, sodium, phosphorous, copper, iron, Vitamin C and zinc.     

Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage

In order to investigate residue levels of butylated hydroxyanisole (BHA), propyl paraben (PP) and butylated hydroxytoluene (BHT) during storage, eight-hundred kilograms of bulk peanuts were treated with the following antioxidant emulsions: BHA (1802 μg g⁻¹), BHA–PP (1802 μg g⁻¹ + 1802 μg g⁻¹) M1 and BHA–PP–BHT mixtures (1802 μg g⁻¹ + 901 μg g⁻¹ + 2204 μg g⁻¹) M2 and (1802 μg g⁻¹ + 1802 μg g⁻¹ + 2204 μg g⁻¹) M3. Residues were determined in peanut pod and seed tissues at 1-month intervals during the storage. While the reduction levels of BHA and PP in pods at the end of the storage period ranged from 66% to 76%, BHT levels were decreased extensively (86%). Twenty-four hours after peanuts were treated, antioxidant emulsions effectively seeped into the seeds and low levels of these chemicals were detected during the assay. Residues of PP in seeds were lower (62%) than the other antioxidants. Although the doses used were higher than those approved for food-grade antioxidants in stored peanuts, the residue levels in seeds (32.8–0.02 μg g⁻¹) did not exceed the maximum residue limits during the storage period.     

Comparison of sterol composition between Tuber fermentation mycelia and natural fruiting bodies

Truffle, belonging to Tuber genera, is a nutritious and sterol-rich edible fungus, and sterol is a potential health beneficial compound. A comparison of Tuber sterol composition indicates that the total sterol contents in the fermentation mycelia (i.e., 10.5 mg g⁻¹) (n = 3) were approximately 3.2-5.6 times higher than that of the fruiting bodies (p < 0.05) with the addition of soybean flour into the basal fermentation media. Moreover, the phytosterol profile of fermentation mycelia could be significantly improved by adding soybean flour into the fermentation media. After the addition of soybean flour, stigmasterol and β-sitosterol appeared in the fermentation mycelia and the contents of total phytosterols (2279 μg g⁻¹) (n = 3), brassicasterol (943 μg g⁻¹) (n = 3), and campesterol (418 μg g⁻¹) (n = 3) were all increased significantly (p < 0.05). Moreover, the total contents of sterols and phytosterols in the fermentation mycelia cultured in the soybean media were much higher than those in the fruiting bodies (i.e., 1883-3240 and 479-1832 μg g⁻¹, respectively) (n = 3, p < 0.05). This work confirms the potentiality of Tuber fermentation mycelia as the alternative resource for its fruiting bodies from the viewpoint of sterols production.     

Trace element content of Boletus tomentipes mushroom collected from Yunnan,China

The contents of As, Cd, Cr, Cu, Fe, Hg, Mg, Mn, Ni, Pb, and Zn in eleven fruiting bodies of Boletus tomentipes were determined. The results showed the values of the studied elements decreased in the order: Mg (208–279 mg kg⁻¹) > Fe (106–137 mg kg⁻¹) > Mn (29.5–46.8. mg kg⁻¹) > Zn (18.7–23.1 mg kg⁻¹), > Cu (11.4–15.8 mg kg⁻¹) > Cr (3.36–4.78 mg kg⁻¹) > Pb (1.38–3.88 mg kg⁻¹) > Ni (1.68–3.01 mg kg⁻¹) > Cd (0.16–0.32 mg kg⁻¹) > As (0.10–0.24 mg kg⁻¹) > Hg (<0.06 mg kg⁻¹).