Relationship between softening and the polyuronides in ripening banana fruit

Banana fruits, Musa (AAA Group, Cavendish subgroup) ‘Williams’ were ripened in air at 20°C with ethylene. Pulp began softening between days 1 and 2 of ripening and reached a maximum by the fourth day. Total pulp cell wall uronic acid and uronic acid soluble in 40 mM EDTA, 50 mM acetate, pH 4.5, also began to decrease and increase respectively between days 1 and 2. By day 8, total uronic acid had decreased from 10.2 to 4.4 mg g^?1 fresh weight, and had become entirely soluble in EDTA-buffer, while EDTA-buffer-soluble uronic acid had increased from 2.3 to 4.5 mg g^?1. The molecular size distribution of the EDTA-buffer-soluble uronic acid was unchanged up to day 4, when there was a slight loss in the proportion of smaller species. The average molecular size of this uronic acid did not change significantly during 8 days of ripening (relative to dextrans, M_n 36 kDa; M_w 173 kDa). The large change in total content and extractability of cell wall polyuronides that correlated with softening was inconsistent with depolymerisation by endopolygalacturonase (EC 3.2.1.15), reduced cross-linking of polyuronides by calcium, or extraction artefacts.     

The influence of ripening stage and cultivation system on the total antioxidant activity and total phenolic compounds of yellow passion fruit pulp

BACKGROUND: This work aimed to investigate the influence of both ripening stage and cultivation system on the total phenolic compounds (TPC) and total antioxidant activity (TAA) of passion fruit pulp. TPC extraction was optimized using a 2³ central composed design. The variables were fruit pulp volume, methanol volume and extraction solution volume. TPC was determined using the Folin–Ciocalteu reaction, and TAA using the ABTS radical reaction. RESULTS: The conditions to extract TPC were 2 mL passion fruit pulp and 9 mL extraction solution containing 40% methanol:water (v/v). TPC values increased in the passion fruit pulp during ripening for both cultivation systems, ranging from 281.8 to 361.9 mg gallic acid L^?1 (P?0.05) for the organic pulp and from 291.0 to 338.6 mg gallic acid L^?1 (P?0.05) for the conventional pulp. CONCLUSION: TPC values increased during ripening for both organic and conventional passion fruit. The same was true for TAA values for conventional passion fruit. For organic passion fruit, however, TAA values were highest at the initial ripening stages. These results suggest that antioxidant compounds exert strong influence on the initial ripening stages for organic passion fruit, when TPC still did not reach its maximum level. Copyright © 2012 Society of Chemical Industry     

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

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

Ellagic acid content in strawberries of different cultivars and ripening stages

Ellagic acid is a phenolic compound which occurs naturally in strawberries. Interest in ellagic acid has increased during the past few years owing to its properties as a micronutrient. The objective of this study was to determine the ellagic acid content in strawberries compared with that in other common fruits and to evaluate its variability, the effects of ripening stage, and the tissue and seasonal variability in selected cultivars widely grown in Argentina. Strawberries showed significantly higher levels of ellagic acid than many other fruits of economic importance, ranging from 0.16 to 2.07 mg g^?1 dry weight. The ellagic acid content was highest in green fruit, intermediate in mid‐ripe fruit and lowest in full‐ripe fruit. Cultivars ‘Chandler’ and ‘Camarosa’ contained the highest amounts of ellagic acid in strawberries with edible value (0.78 and 0.70 mg g^?1 dry weight respectively), while ‘Oso Grande’ and ‘Milsei’ exhibited the lowest (0.35 and 0.31 mg g^?1 dry weight respectively). Moreover, the level of this phytochemical was found to be higher when considering pulp with achenes compared with pulp without achenes. Copyright © 2003 Society of Chemical Industry     

Respiration,pectolytic activity and textural changes in ripening African mango (Irvingia gabonensis) fruits

Post-harvest changes in fruit firmness, respiration, pectinesterase (PE) and polygalacturonase (PG) activities were followed in African mango fruits during storage ripening at tropical ambient conditions (28±1°C and 68±2% RH). Respiration followed a climacteric pattern attaining a peak of 99·37 ml CO₂ kg^?1 hr^?1 on the fifth day of storage while full ripeness (colour index—5) was attained on the tenth day. PE and PG activities increased with progressive fruit ripening attaining their optima on the fifth day (1·8 PE unit) and tenth day (27 PG units), respectively. Fruit firmness decreased as pectolytic activity increased with a concomitant reduction in the deformation force from 49 kPa in the unripe fruit to 25 kPa at the edible ripe stage.     

Chemical composition and in vitro antioxidant studies on Syzygium cumini fruit

Syzygium cumini, widely known as Jamun, is a tropical tree that yields purple ovoid fleshy fruit. Its seed has traditionally been used in India for the treatment of diabetes. Based on the available ethno‐pharmacological knowledge, further studies were extended to understand the chemical composition and antioxidant activities of three anatomically distinct parts of fruit: the pulp, kernel and seed coat. Fruit parts, their corresponding ethanol extracts and residues were evaluated for chemical composition. The alcoholic extract was evaluated for its antioxidant potential against DPPH^?, OH^?, O₂^?? and lipid peroxidation. The whole fruit consisted of 666.0 ± 111.0 g kg^?1 pulp, 290.0 ± 40.0 g kg^?1 kernel and 50.0 ± 15.0 g kg^?1 seed coat. Fresh pulp was rich in carbohydrates, protein and minerals. Total fatty matter was not significant in all three parts of fruit. Detailed mineral analysis showed calcium was abundant in all fruit parts and extracts. Total phenolics, anthocyanins and flavonoid contents of pulp were 3.9 ± 0.5, 1.34 ± 0.2 and 0.07 ± 0.04 g kg^?1, respectively. Kernel and seed coat contained 9.0 ± 0.7 and 8.1 ± 0.8 g kg^?1 total phenolics respectively. Jamun pulp ethanol extract (PEE), kernel ethanol extract (KEE) and seed coat ethanol extract (SCEE) showed a high degree of phenolic enrichment. DPPH radical scavenging activity of the samples and standards in descending order was: gallic acid > quercetin > Trolox > KEE > BHT > SCEE > PEE. Superoxide radical scavenging activity (IC₅₀) of KEE was six times higher (85.0 ± 5.0 µg mL^?1) compared to Trolox (540.0 ± 5.0 µg mL^?1) and three times compared to catechin (296.0 ± 11.0 µg mL^?1). Hydroxyl radical scavenging activity (IC₅₀) of KEE was 151.0 ± 5.0 µg mL^?1 which was comparable with catechin (188.0 ± 6.0 µg mL^?1). Inhibition of lipid peroxidation of the extracts was also studied and their activity against peroxide radicals were lower than that of standard compounds (BHT, 79.0 ± 4.0 µg mL^?1; quercetin, 166.0 ± 13.0 µg mL^?1; Trolox, 175.0 ± 4.0 µg mL^?1; PEE, 342.0 ± 17.0 µg mL^?1; KEE, 202.0 ± 13.0 µg mL^?1 and SCEE, 268.0 ± 13.0 µg mL^?1. Copyright © 2007 Society of Chemical Industry     

Mercury and methylmercury bioaccessibility in swordfish

Concentrations of mercury (Hg) in swordfish (Xiphias gladius) present a food safety problem for many countries. This study analyses total Hg (t-Hg) concentrations in 27 samples of swordfish marketed in Spain in 2005 and in their bioaccessible fractions (soluble concentration in gastrointestinal medium), obtained after applying an in vitro digestion method. Methylmercury (MeHg) was also determined in the bioaccessible fractions. t-Hg concentrations in the samples were 0.41–2.11 mg kg^?1 wet weight, with a mean of 0.96 ± 0.47 mg kg^?1 wet weight. A total of 37% of the samples exceeded the Hg limit set by Spanish legislation (1.0 mg kg^?1 wet weight). Bioaccessible t-Hg concentrations were 0.17–1.72 mg kg^?1 wet weight (0.63 ± 0.4 mg kg^?1 wet weight), corresponding to 38–83% (64% ± 14%) of t-Hg. Bioaccessible MeHg concentrations, representing 94% of the bioaccessible t-Hg concentrations, were 0.16–1.53 mg kg^?1 wet weight, with a mean of 0.49 ± 0.32 mg kg^?1 wet weight. Children and adults who regularly consume this product in Spain have Hg and MeHg intakes that exceed the tolerable daily intake limits recommended by the Food and Agricultural Organization/World Health Organization (FAO/WHO) and US Environmental Protection Agency (USEPA). These results show the need for recommendations about swordfish consumption by population groups at risk in Spain.     

Phenolic and carotenoid profiles of papaya fruit (Carica papaya L.) and their contents under low temperature storage

BACKGROUND: Tropical fruits are rich in phenolic and carotenoid compounds, and these are associated with cultivar, pre‐ and postharvest handling factors. The aim of this work was to identify major phenolics and carotenoids in ‘Maradol’ papaya fruit and to investigate their response to storage temperature. RESULTS: Ferulic acid, caffeic acid and rutin were identified in ‘Maradol’ papaya fruit exocarp as the most abundant phenolic compounds, and lycopene, β‐cryptoxanthin and β‐carotene were identified in mesocarp as the major carotenoids. Ranges of contents of ferulic acid (1.33–1.62 g kg^?1 dry weight), caffeic acid (0.46–0.68 g kg^?1 dw) and rutin (0.10–0.16 g kg^?1 dw) were found in papaya fruit, which tend to decrease during ripening at 25 °C. Lycopene (0.0015 to 0.012 g kg^?1 fresh weight) and β‐cryptoxanthin (0.0031 to 0.0080 g kg^?1 fw) were found in fruits stored at 25 °C, which tend to increase during ripening. No significant differences in β‐carotene or rutin contents were observed in relation to storage temperature. CONCLUSION: Phenolics and carotenoids of ‘Maradol’ papaya were influenced by postharvest storage temperature with exception of β‐carotene and rutin. Ripe papaya stored at 25 °C had more carotenoids than those stored at 1 °C. Low (chilling) temperature (1 °C) negatively affected the content of major carotenoids, except β‐carotene, but preserved or increased ferulic and caffeic acids levels, as compared to high (safe) temperature (25 °C). Copyright © 2010 Society of Chemical Industry     

Effect of nitrate/nitrite on the quality of sausage (sucuk) during ripening and storage

The effects of nitrate/nitrite on the microbial and chemical properties and sensory quality of Turkish‐style sausage (sucuk) were investigated during 15 days of ripening and 45 days of storage. Aerobic plate count, mould and yeast count, pH, 2‐thiobarbituric acid value, residual nitrite level, nitrosomyoglobin conversion and sensory characteristics (flavour, colour and cutting scores) were monitored. Aerobic plate count increased (P < 0.05) during the first 8 days of ripening and decreased (P < 0.05) during further ripening and storage. Mould and yeast count increased (P < 0.05) during the first 4 days of ripening and decreased (P < 0.05) during further ripening and storage. Overall sensory quality increased (P < 0.05) during the first 12 days of ripening and decreased (P < 0.05) during further ripening and storage. Increasing the nitrate/nitrite concentration increased (P < 0.05) the overall sensory quality. During the first 4 days of ripening, the pH of all sausages decreased (P < 0.05) from 5.98 to 4.53–4.81, owing to the action of lactic acid bacteria. Residual nitrite level decreased (P < 0.05) sharply during the first 8 days of ripening, from 150 to about 2 mg kg^?1 in sausage samples B3 (prepared with 150 mg kg^?1 nitrite, 300 mg kg^?1 nitrate and starter culture) and from 75 to about 1 mg kg^?1 in samples B2 (prepared with 75 mg kg^?1 nitrite, 150 mg kg^?1 nitrate and starter culture). The conversion of haem pigments to nitrosomyoglobin increased (P < 0.05) during the first 12 days of ripening and decreased (P < 0.05) during further ripening and storage. Copyright © 2004 Society of Chemical Industry     

Effect of added glucose and xylose on the fermentation of perennial ryegrass silage inoculated with Lactobacillus plantarum

Perennial ryegrass (Lolium perenne L) was ensiled in laboratory silos after addition of glucose or xylose at rates of 0, 25, 35 and 45 g kg^?1 fresh grass. In addition, an inoculum of Lactobacillus plantarum, supplying 10⁶ organisms g^?1 fresh grass, was applied to all treatments. Silos were opened after 7, 21 and 100 days and the silage was subjected to chemical and microbiological analysis. AH silages were well fermented with pHs between 3·60 and 3·70 and low NH₃-N concentrations (<95 g kg^?1 total nitrogen) and an absence of butyric acid. Glucose was virtually completely consumed within 21 days but 0·30–0·50 of the xylose doses remained after 100 days. Lactic acid concentrations were not increased by the addition of sugars, but the glucose treatments were associated with very high concentrations of ethanol, 60–100 g kg^?1 DM, and the xylose additions produced very high concentrations of acetic acid, 60–135 g kg^?1 DM. Most(>0·80) of the glucose that disappeared could be accounted for in ethanol formation but the xylose consumed could be accounted for only if the lactic acid produced in its fermentation was metabolised further to acetic acid; indeed, for the two higher doses of xylose, the concentrations of lactic acid were reduced from the control value of 177 g kg^?1 DM to 140 and 120 g kg^?1 DM, respectively. The results indicate that the provision of extra sugar, as hexose or pentose, allows yeasts to assume a more prominent role in the fermentation with consequent wasteful fermentation of sugars. Furthermore, the suggestion is that xylose may indirectly, via a stimulation of lactate-assimilating yeasts, encourage further metabolism of lactic acid to acetic acid.     

Effect of heat treatments on the phytic acid content of maize products

Processing of maize (Zea mays L fresh and dry) for the production of various traditional products results in the loss of phytic acid. Fresh mature corn contains less phytic acid (1·71 g kg^?1) than dry corn (7·15–7.60 g kg^?1). The loss of phytic acid varies from 18·1 to 46·7% for fresh maize and from 11·5 to 52·6% for dry maize respectively among the heat treatments given. From a nutritional viewpoint, consumption of maize as chapati and after roasting in a sand bath or on charcoal will improve the availability of minerals.     

The content of chlorogenic acids in tropical fruits

This work investigates the content of feruloylquinic (FQA), caffeoylquinic (CQA) and dicaffeoylquinic (diCQA) acids in the peel, pulp and seed of 22 tropical fruits from Brazil. 3‐CQA, 4,5‐diCQA and 4‐ and 5‐FQA were not detected in any of the fruits analysed. Relatively small amounts of 4‐CQA (4.0–48.7 mg kg^?1) were found in the peel and/or pulp of seven of the fruits; only the peel of Artocarpus heterophyllus was significantly (p < 0.05) richer in this acid (1000 mg kg^?1). The distribution of 3,4‐ and 3,5‐diCQA in different parts of the fruits was relatively poor, only reaching levels of up to 16.4 mg kg^?1. The peel of A heterophyllus also showed the highest amount of 5‐CQA (13 000 mg kg^?1), while the seed of most fruits generally contained a lower amount of this acid than the peel or pulp. On the basis of the 5‐CQA content found in the pulp, 15 of the fruits were classified as follows: very low concentration (4.4–15.8 mg kg^?1), low concentration (28.9–66.4 mg kg^?1), medium concentration (132 mg kg^?1), high concentration (473–474 mg kg^?1) or very high concentration (1730 mg kg^?1); however, no 5‐CQA was detected in the pulp of the other seven fruits. Thus 5‐CQA was the major chlorogenic acid present in most of the tropical fruits studied and was generally accompanied by small amounts of 4‐CQA and 3,4‐ and 3,5‐diCQA. © 2002 Society of Chemical Industry     

CHARACTERIZATION OF SURFACE AUXIN RESIDUE IN GREENHOUSE TOMATOES (LYCOPERSICON ESCULENTUM)

Greenhouse tomato samples (n = 20) was analyzed before and after peel removal in order to determine surface auxin residue. Mean 4‐CPA residue levels of greenhouse tomatoes with and without peels were 0.383 ± 0.123 mg kg^?1 and 0.241 ±0.085 mg kg^?1, respectively. This difference (36 ±13%) was statistically significant. The frequency distribution curve of tomatoes with peel had a peak point at 4‐CPA reside interval of 0.4‐ < 0.5 mg kg^?1 tomato, and shifted back to 4‐CPA residue interval of 0.2‐ < 0.3 mg kg^?1 for tomatoes without peel. Percentage of samples having 4‐CPA level lower than the critical concentration of 0.5 mg kg^?1 was 80% before peel removal, but increased to 100% upon being peeled. The mean 4‐CPA residue of peels was roughly estimated to be 3.449 mg kg^?1 peel based on peeled versus nonpeeled fruit residue.     

Kigelia africana seed: proximate,mineral, vitamin E,fibre, amino acid and fatty acid composition

Research reports on the ethnomedical and pharmacological potential of Kigelia africana extracts. In this study, the nutritional potential of K. africana seed and seed oil was evaluated by chemical analyses. Organic matter and ash constituted 915.23 ± 7.98 g kg^?1 DM and 49.05 ± 4.55 g kg^?1 DM of the seed mass, respectively. Oil constituted 492.2 g kg^?1 DM of the seed mass with oleic acid, linoleic acid and α‐linolenic acid constituting 17.6%, 12.9% and 54.3%, respectively, of the seed oil. Vitamin E concentration was 0.94 ± 0.25 μg g^?1. Crude protein was 357.35 ± 3.39 g kg^?1 DM. Arginine (6.14 ± 0.31 g per 100 g) as the most abundant amino acid and hydroxyproline (0.11 ± 0.06 g per 100 g) the least. Phosphorus (1123.2 mg per 100 g) and calcium (56.1 mg per 100 g) were, respectively, the most and least abundant minerals. Gross energy was 29.6 ± 0.06 MJ kg^?1. Kigelia africana seeds could be exploited as nutrient‐dense dietary supplement rich in protein, oleic acid and essential fatty acids.     

Rapid Residue Determination of Cyenopyrafen in Citrus Peel,Pulp, and Whole Fruit Using Ultra-Performance Liquid Chromatography/Tandem Mass Spectrometry

A sample pretreatment method was established to analyze the residues of cyenopyrafen in citrus peel, pulp, and whole fruit using ultra-performance liquid chromatography coupled with tandem mass spectrometry. The target compound was extracted from all matrices with acetonitrile and then cleaned by dispersive solid phase extraction using 10 mg GCB?+?150 mg MgSO₄ for citrus peel; 50 mg PSA?+?150 mg MgSO₄ for citrus pulp, and 50 mg C18?+?50 mg PSA?+?150 mg MgSO₄ for whole fruits. Determination of the target compound was achieved in less than 5.0 min using an electrospray ionization source in positive mode. Average recoveries in citrus peel, pulp, and whole fruit spiked at 0.01, 0.2, and 2 mg kg^?1 ranged from 84.9 to 105.1%, with relative standard deviations (RSD_r) of 0.7–7.9%. The reproducibility (RSD_R) ranged from 2.6 to 6.8%. The limits of detection and quantification ranged from 0.00032 to 0.0012 mg kg^?1 and from 0.0009 to 0.0036 mg kg^?1, respectively. This method was used to determine cyenopyrafen residues in citrus fruits to study its dissipation under field conditions. The trial results showed that the half-lives of cyenopyrafen in whole fruits were 10.2 and 6.2 days in Hunan and Guangxi provinces, respectively. The developed analytical method provides a basis to establish maximum residue limits and monitor cyenopyrafen residue in citrus.     

Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: jabuticaba (Myrciaria jaboticaba (Vell.) Berg)

BACKGROUND: The objectives of this study were (1) to evaluate the content of ellagic acid in fruits consumed by the Brazilian population, including native ones; (2) to further characterize rich sources in relation to ascorbic acid, phenolics contents and in vitro antioxidant capacity; and (3) to study the distribution and effect of ripening stage on ellagitannins content of jabuticaba (Myrciaria jaboticaba). The content of free ellagic acid and ellagic acid derivatives such as ellagitannins was analyzed using high‐performance liquid chromatography (HPLC). RESULTS: Ellagic acid was detected in 10 out of a total of 35 fruits analyzed. The content of free ellagic acid in fruits varied from 0.0028 to 0.085 g kg^?1 (FW) and total ellagic acid varied from 0.215 to 3.11 g kg^?1 (FW). All the seven fruits belonging to the Myrtaceae family evaluated in this study presented high contents of ellagitannins in their composition, with jabuticaba, grumixama and cambuci (all native from Brazil) showing the highest total ellagic acid contents. Jabuticaba, the most consumed in Brazil among those and already adapted to commercial plantations, contained concentrated phenolics compounds, including ellagitannins, in the peel. Anthocyanins (cyanidin derivatives) increased significantly through ripening of jabuticaba and were not present in the pulp or seeds. Samples collected from three different locations during summer, winter and spring had total ellagic contents varying from 1.88 to 3.31 g kg^?1 (FW). The decrease in ellagic acid content with ripening was more accentuated for pulp (eight times) compared to seeds (2.3 times) and peel (2.0 times). CONCLUSION: These results showed the potential of jabuticaba as dietary source of ellagic acid and reinforced consumption of the whole fruit by the population. Copyright © 2011 Society of Chemical Industry     

Changes in chemical composition of the kew cultivar of pineapple fruit during development

The chemical composition of the Kew cultivar of Indian pineapple (Ananas cosmosus L.) was studied after 65 days (pre-mature), 100 days (early mature), and 150 days (late-mature) from flowering. The fruit was analysed for sugars, amino acids and minerals. Total soluble carbohydrates increased from 6.02 to 9.24%, and protein content decreased from 0.69 to 0.21%, during the fruit-development process. The vitamin C content decreased from 20.4 to 11.1 mg 100 g^?1 edible fruit during development. Fructose, glucose and sucrose together constituted approximately 5.0% (pre-mature), 2.4% (early mature), and 1.2% (late-mature) of fresh weight. The contents of iron, boron and zinc increased during development. The major minerals in the mature fruit were potassium (31.33 mg 100 g^?1), phosphorus (3.13 mg 100 g^?1), calcium (3.92 mg 100 g^?1), sodium (2.63 mg 100 g^?1), iron (3.22 mg 100 g^?1), zinc (0.55 mg 100 g^?l), and copper (0.06 mg 100 g^?1) of fresh sample. The content of most amino acids decreased during development; only aspartic acid showed a considerable increase in the late-mature fruit.     

Effects of folic acid on the performance of suckling piglets and sows during lactation

BACKGROUND: The present research was conducted to investigate the influences of supplementation with different levels of folic acids in diet on the performance of lactating sows. Twenty Landrace × Yorkshire sows received the same basal corn–soybean diets (folic acid, 1.3 mg kg^?1) from gestation to parturition (day 107). After parturition, sows were allotted to four treatments: control group (folic acid supplementation level, 0 mg kg^?1), group 1 (12.5 mg kg^?1), group 2 (50 mg kg^?1) and group 3 (100 mg kg^?1), with five replicates of one sow. The experiment lasted for 21 days. RESULTS: (1) Folic acid increased milk production (P > 0.05). (2) Compared with the control, supplementation with folic acid (100 mg kg^?1) increased the concentration of butter fat, total substance and non‐lipoid substance significantly (P < 0.01), the concentration of milk protein was also significantly increased in group 2 and group 3 (P < 0.01) in milk. (3) Folic acid supplementation could increase litter weaning weight, average piglet weaning weight and average piglet daily gain (P > 0.05). CONCLUSION: These results suggested that supplementation with folic acid in the diets of lactating sows increases milk production, improved milk quality and the performance of piglets. Copyright © 2011 Society of Chemical Industry     

Nutrient contents,rumen protein degradability and antinutritional factors in some colour- and white-flowering cultivars of Vicia faba beans

Six colour-flowering (Scirocco, Alfred, Carola, Condor, Tina and Herz Freya) and six white-flowering (Caspar, Albatros, Gloria, Tyrol, Vasco and Cresta) cultivars of Vicia faba were studied. The crude protein contents of colour- and white-flowering cultivars were 267±13·6 and 283±18·8 g kg⁻¹, respectively, which did not differ significantly at P<0·05. The levels of lipids, crude fibre, starch and ash varied from 14 to 22 g kg⁻¹, 88 to 143 g kg⁻¹, 407 to 485 g kg⁻¹ and 32 to 42 g kg⁻¹, respectively. The calculated organic matter digestibility (OMD) and metabolisable energy (ME) of the white-flowering cultivars were significantly higher (P<0·001) than those of the colour-flowering cultivars (OMD: 889·1±26·6 g kg⁻¹ vs 797·5±17·1 g kg⁻¹; ME: 13·97±0·49 vs 12·30±0·34 MJ kg⁻¹). In all cultivars, sulphur amino acids were lower than adequate concentration when compared with recommended amino acid pattern of FAO/WHO/UNO reference protein for a 2–5-year-old child. The in vitro rumen nitrogen degradability of colour-flowering cultivars was significantly lower (P<0·01) compared to that of white-flowering cultivars (71·4±9·3% vs 88·0±11·1%). Amongst colour-flowering varieties, the contents of total phenols (TP), tannins (T) and condensed tannins (CT) were highest in Alfred (28·3, 21·0 and 35·4 g kg⁻¹, respectively). The contents of TP and T were similar (about 15 and 10 g kg⁻¹, respectively) in Carola, Tina and Herz Freya, and the CT were in the order: Condor>Herz Freya>Carola. The CT were not detected in white-flowering varieties, T were virtually absent and TP were extremely low (4·0–4·9 g kg⁻¹). The activities of other antinutritional factors (white- and colour-flowering cultivars, respectively: trypsin inhibitor activity 3·05±0·34 and 1·85±0·09 mg trypsin inhibited g⁻¹; lectin 27·2±9·4 and 27·1±5·1 mg ml⁻¹ assay medium producing haemagglutination; phytate 15·0±2·7 and 16·6±2·3 g kg⁻¹) were very low. A strong negative correlation (r=-0·92, P<0·001) between tannins and in vitro rumen protein degradability was observed which suggested that tannins have adverse effect on protein degradability. Similarly negative correlations between tannin levels and metabolisable energy (r=-0·89; P<0·001) and organic matter digestibility (r=-0·89; P<0·001) were observed. The correlation coefficient between trypsin inhibitor activity and tannins was negative and highly significant (r=-0·88, P<0·001), whereas between tannins and saponins it was significantly positive (r=0·96, P<0·001). ©1997 SCI     

Determination of Chromium Species in Various Medicinal Plants Consumed in Hatay Region in Turkey

In this study, 22 species of medicinal plants (anise, centaury, chamomile, fennel, flax, green tea, indian hemp, laurel, licorice, linden, marestail, melissa, nettle, oat, red clover, riesenfenchel, rosehip, rosemary, sage, senna tea, yam, yarrow) were taken from five different local herbalists in Hatay. Chromium concentrations were determined by inductively coupled plasma-atomic emission spectroscopy. The highest chromium concentrations were detected in chamomile (4.21 ± 0.18 mg kg^?1), licorice (2.80 ± 0.12 mg kg^?1), melissa (2.71 ± 0.10 mg kg^?1), marestail (2.66 ± 0.10 mg kg^?1), and anise (1.98 ± 0.06 mg kg^?1). Minimal concentrations of chromium were found in riesenfenchel (0.33 ± 0.01 mg kg^?1), red clover (0.37 ± 0.01 mg kg^?1), centaury (0.43 ± 0.01 mg kg^?1), senna tea (0.49 ± 0.01 mg kg^?1), and linden (0.50 ± 0.01 mg kg^?1). Cr(III) and Cr(VI) concentrations in medicinal herbs were found in the range of 0.26–3.12 mg kg^?1 and 0.07–1.09 mg kg^?1, respectively.