The levels of zinc, copper, manganese, selenium, chromium, nickel, cobalt, and aluminium in the meat, liver and kidney of swedish pigs and cattle

The levels of zinc, copper, manganese, selenium, chromium, nickel, cobalt, and aluminium were determined in samples of meat, liver and kidney from pigs and cattle from Swedish slaughterhouses. The results have been compared with those reported from other investigations carried out in recent years. For zinc, copper, manganese and selenium, the mean levels found in the different tissues were very similar to those reported in previous studies. The mean levels of chromium and nickel were found to be in the range less than 0.010-0.015 mg/kg, regardless of the type of tissue. Cobalt levels ranged from 0.001 to 0.043 mg/kg, the highest levels being in the liver samples. The mean levels of aluminium were between 0.024 and 0.068 mg/kg. Tissues from cattle contained approximately twice as much aluminium as tissues from pigs. Analytical quality assurance was carried out by analysing standard reference materials. A great effort was made to minimize and check contamination. This may partly explain the fact that the levels of chromium, nickel, and aluminium found in the present study are among the lowest reported.     

Optimization of extraction conditions of total phenolics, antioxidant activities, and anthocyanin of oregano, thyme, terebinth, and pomegranate

The purpose of this study was to evaluate the total phenolic extracts and antioxidant activity and anthocyanins of varieties of the investigated plants. These plants include oregano, thyme, terebinth, and pomegranate. The optimum extraction conditions including temperature and solvent of the extraction process itself were investigated. Total phenolic and anthocyanin extracts were examined according to Folin-Ciocalteu assay and Rabino and Mancinelli method, respectively. The effect of different extracting solvents and temperatures on extracts of phenolic compounds and anthocyanins were studied. Plant samples were evaluated for their antioxidant chemical activity by 2, 2-diphenyl-1-picrylhydrazl assay, to determine their potential as a source of natural antioxidant. Results showed that all tested plants exhibited appreciable amounts of phenolic compounds. The methanolic extract (60 °C) of sour pomegranate peel contained the highest phenolic extract (4952.4 mg/100 g of dry weight). Terebinth green seed had the lowest phenolic extract (599.4 mg/100 g of dry weight). Anthocyanins ranged between 3.5 (terebinth red seed) and 0.2 mg/100 g of dry material (thyme). Significant effect of different extracting solvents and temperatures on total phenolics and anthocyanin extracts were found. The methanol and 60 °C of extraction conditions found to be the best for extracting phenolic compounds. The distilled water and 60 °C extraction conditions found to be the best for extracting anthocyanin.     

Polyphenols, Anthocyanins, Ascorbic Acid, and Radical Scavenging Activity of Rubus, Ribes, and Aronia

ABSTRACT: Total polyphenols, total anthocyanins, and reduced ascorbic acid were evaluated in berries belonging to the genera Rubus, Ribes, and Aronia by means of spectrophotometric and high-performance liquid chromatography (HPLC) techniques. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of the fruit extracts was tested. Total polyphenols ranged from 140.6 to 888.5 mg/100 g fresh weight (FW), total anthocyanins ranged from 22.0 to 460.5 mg/100 g FW, and reduced ascorbic acid ranged from 12.4 to 153.8 mg/ 100 g FW. The average EC50 values for Aronia melanocarpa, Ribes nigrum, Ribes rubrum, Rubus fruticosus, and Rubus idaeus were 1.8, 2.8, 5.3, 6.4, and 8.2 mg FW, respectively. The results indicate that the fruits tested are good sources of natural antioxidants.     

卷烟中锂、铬、镍、铜、砷、硒、钼、镉、铊和铅含量分析

采用微波消解-电感耦合等离子体质谱法测定了41个牌号烤烟型卷烟和雪茄烟样品烟丝中的锂、铬、镍、铜、砷、硒、钼、镉、铊和铅含量,并按照类型和价位对卷烟中这10种有害元素含量进行了统计分析。结果发现:①卷烟中锂和铜的含量较高,铊的含量很低,铬、镍、镉、铅、砷、硒和钼7种元素的平均含量为0.55～4.42μg/g;②雪茄烟中铬、镍、砷、钼、镉、铊和铅的含量一般高于烤烟型卷烟,而硒元素的含量则相反,但差别较小;烤烟型卷烟中锂和铜的含量与雪茄烟没有显著差异;③高档卷烟中的锂、镍、镉、铊和铬含量较低,而砷、铅的含量较高;不同价位卷烟的铜、硒和钼含量差异不显著。     

Water-, oil-, and soil-repellent treatment of textiles,artificial leather,and leather

Several products are on the market to realize water-, oil-, and soil-repellent properties on textiles or textile-related materials. To make an adequate and fast rating of repellent properties of finished textiles, different drop tests according to AATCC and ISO standards are commonly used. For evaluation of the repellent properties of solid substrates against different liquids often contact angle measurements are performed. The aim of the work presented here is to determine and evaluate the repellent effects gained by the application of three different finishing agents on three different substrates, such as polyester fabric, artificial leather, and leather. The main questions are at that point: It is possible to gain similar repellent effects with the same finishing product applied on different substrates? Do the different testing methods lead to comparable results? Is there a relation to the repellency against everyday consumer products as red wine, ice tea, or coffee? This article should help the reader to evaluate different testing methods and the influence on common substrates.     

The levels of zinc, copper, manganese, selenium, chromium, nickel, cobalt, and aluminium in the meat, liver and kidney of swedish pigs and cattle

Summary The levels of zinc, copper, manganese, selenium, chromium, nickel, cobalt, and aluminium were determined in samples of meat, liver and kidney from pigs and cattle from Swedish slaughterhouses. The results have been compared with those reported from other investigations carried out in recent years. For zinc, copper, manganese and selenium, the mean levels found in the different tissues were very similar to those reported in previous studies. The mean levels of chromium and nickel were found to be in the range <0.010–0.015 mg/kg, regardless of the type of tissue. Cobalt levels ranged from 0.001 to 0.043 mg/kg, the highest levels being in the liver samples. The mean levels of aluminium were between 0.024 and 0.068 mg/kg. Tissues from cattle contained approximately twice as much aluminium as tissues from pigs. Analytical quality assurance was carried out by analysing standard reference materials. A great effort was made to minimize and check contamination. This may partly explain the fact that the levels of chromium, nickel, and aluminium found in the present study are among the lowest reported.

---

Gehalt an Zink, Kupfer, Mangan, Selen, Chrom, Nickel, Kobalt und Aluminium in Fleisch, Leber und Nieren von schwedischen Schweinen und Rindvieh

Zusammenfassung Es wurde der Gehalt an Zink, Kupfer, Mangan, Selen, Chrom, Nickel, Kobalt und Aluminium in Fleisch, Leber und Nieren vom Schwein und Rind aus schwedischen Schlachthäusern bestimmt. Diese Ergebnisse wurden mit denen anderer Untersuchungen verglichen. Die Durchschnittswerte für Zink, Kupfer, Mangan und Selen in verschiedenen Geweben waren ungefähr die gleichen wie in früheren Untersuchungen; die für Chrom und Nickel lagen alle im Intervall <0,010 bis zu 0,015 mg/kg, unabhängig von der Art der Gewebe, und die für Kobalt zwischen 0,001 und 0,043 mg/kg, mit den höchsten Werten in der Leber. Für Aluminium ergaben sich Durchschnittswerte zwischen 0,024 und 0,068 mg/kg, wobei die Gewebe vom Rind ungefahr doppelt so viel Aluminium enthalten wie die Gewebe vom Schwein. Die analytische Qualitätskontrolle wurde mit Referenzmaterial durchgeführt. Viel Arbeit wurde zur Minimierung und Kontrolle der Kontamination aufgewendet. Das kann zu einem Teil erklären, daß die Werte von Chrom, Nickel und Aluminium unserer Untersuchung zu den niedrigsten bisher veröffentlichten Werten gehören.

     

Simultaneous and Direct Determination of As, Bi, Pb, Sb, and Se and Co, Cr, Cu, Fe, and Mn in Milk by Electrothermal Atomic Absorption Spectrometry

Tungsten permanent modifier with coinjection of Pd(NO₃)₂ and W–Ru permanent modifiers are proposed for the direct and simultaneous determination of As, Bi, Pb, Sb, and Se (group 1) and Co, Cr, Cu, Fe, and Mn (group 2), respectively, in milk by graphite furnace atomic absorption spectrometry. The performance of modifiers was evaluated by means of thermal behavior of analytes, sensitivity, atomic signal profile, repeatability, graphite tube lifetime, and background intensity. An air-assisted pyrolysis step was necessary to quantitative elimination of the organic matter. After methods optimization, 14 commercial milk samples were analyzed. The found concentrations of As, Bi, Pb, Sb, Se, Co, and Cr were lower than their limit of detection (2.13, 2.21, 1.49, 1.63, 2.05, 1.0, and 1.2 μg L⁻¹, respectively). Concentrations of Cu, Fe, and Mn were in the 1.58–5.74 μg L⁻¹, 9.79–49.3 μg L⁻¹, and 2.25–4.08 μg L⁻¹ intervals, respectively. The limits of detection for Cu, Fe, and Mn were 1.7, 5.3, and 2.0 μg L⁻¹, respectively. The accuracy of methods was checked after analysis of two milk standard materials. Results for Cr, Cu, Fe, Mn, Pb, and Mn were in agreement with certified values of SRMs at the 95% confidence level. Accuracy was also evaluated by addition–recovery tests and recoveries in the 86–127% range were obtained for all elements. The use of pretreat platform of graphite tubes with W or W–Ru allowed enlarging the lifetime of atomizer in 750 heating cycles.     

L-theanine,unique amino acid of tea,and its metabolism,health effects,and safety

Tea has been a very popular beverage around the world for centuries. The reason that it is delicious, enabling hydration, showing warming and relaxing effect can be mentioned why it is consumed so much in addition to its prominent health effects. Although the catechins and caffeine are the primary bioactive components that are related with the health effects of the tea, the health effects of theanine amino acid, which is a nonproteinic amino acid special to tea, has become prominent in recent years. It has been known that the theanine amino acid in tea has positive effects especially on relaxing, cognitive performance, emotional status, sleep quality, cancer, cardiovascular diseases, obesity, and common cold. The results of acute and chronic toxicity tests conducted on the safety of theanine express that L-theanine is reliable in general even if it is consumed too much with diet. However, it has not revealed a clear evidence-based result yet regarding theanine metabolism, health effects, and its safety. Within this frame, chemical structure of theanine, its biosynthesis, dietary sources, metabolism, health effects, and safety are discussed in present study.     

Survey of trace elements (Al,As, Cd,Cr, Co,Hg, Mn,Ni, Pb,Se, and Si) in retail samples of flavoured and bottled waters

Concentrations of eleven trace elements (Al, As, Cd, Cr, Co, Hg, Mn, Ni, Pb, Se, and Si) were measured in 39 (natural and flavoured) water samples. Determinations were performed using graphite furnace electrothermetry for almost all elements (Al, As, Cd, Cr, Co, Mn, Ni, Pb, and Si). For Se determination hydride generation was used, and cold vapour generation for Hg. These techniques were coupled to atomic absorption spectrophotometry. The trace element content of still or sparkling natural waters changed from brand to brand. Significant differences between natural still and natural sparkling waters (p < 0.001) were only apparent for Mn. The Mann–Whitney U-test was used to search for significant differences between flavoured and natural waters. The concentration of each element was compared with the presence of flavours, preservatives, acidifying agents, fruit juice and/or sweeteners, according to the labelled composition. It was shown that flavoured waters generally increase the trace element content. The addition of preservatives and acidifying regulators had a significant influence on Mn, Co, As and Si contents (p < 0.05). Fruit juice can also be correlated to the increase of Co and As. Sweeteners did not provide any significant difference in Mn, Co, Se and Si content.     

Manganese, copper, zinc, iron, cadmium, mercury and lead in muscle meat, liver and kidneys of poultry, rabbit and sheep slaughtered in the northern part of Poland, 1987

Manganese, copper, zinc, iron, cadmium, mercury and lead concentrations have been determined in muscle meat, livers and kidneys of ducks, geese, chickens, hens, rabbits and sheep slaughtered in the northern part of Poland in 1987. The mean values obtained related to wet weight for muscle meat, livers and kidneys of animals were: 0.11-0.27, 0.73-3.3 and 0.90-1.9 mg/kg Mn; 0.52-7.3, 3.8-88 and 2.8-15 mg/kg Cu; 5.7-40, 20-45 and 21-30 mg/kg Zn; 10-35, 27-83 and 50-180 mg/kg Fe; less than 5-5, 16-140 and 250-5100 micrograms/kg Cd; less than 1-3, 2-10 and 5-12 micrograms/kg Hg; and less than 10-20, 100-210 and 120-1300 micrograms/kg Pb, respectively. Substantial differences have been found in the mean copper concentration in muscle meat, livers and kidneys, zinc and iron in muscle meat, and cadmium in kidneys, between some of the species examined. The mean and maximum concentrations of mercury and lead found in muscle meat and organs of animals in the present study were low, and only in the case of cadmium were somewhat higher values found in kidneys of rabbit and hen. The results obtained are compared with the literature data on the concentrations of the metals examined in muscle meat, livers and kidneys of poultry, rabbit and sheep in Poland or elsewhere.     

Antioxidant Potential and Polyphenol Content of Beverages,Chocolates, Nuts,and Seeds

Polyphenols present in plant foods as natural antioxidants may inhibit the pathogenesis of many diseases, which involve oxidative reactions. This study aimed to measure the total antioxidant potential with the ferric reducing antioxidant power method and the total polyphenol contents of 15 kinds of beverages, 4 types of chocolates, and 6 sorts of nuts and seeds commonly consumed. The antioxidant potential and polyphenol content ranged (respectively): in beverages 0.216–2.940 mmol/100 ml and 31–241 mg/100 ml, in chocolates 0.550–14.67 mmol/100 g and 222–1617 mg/100 g, in nuts and seeds 0.851–55.91 mmol/100 g and 125–3521 mg/100 g. The antioxidant potential of the foods tested was related to the total polyphenol contents.     

Postharvest Processing and Benefits of Black Pepper,Coriander, Cinnamon,Fenugreek, and Turmeric Spices

Spices are prime source for flavor, aroma, and taste in cuisines and play an active role as medicines due to their high antioxidant properties. As medicine or food, the importance of spices cannot be overemphasized. The medicinal values of spices are very well established in treating various ailments like cancer, fever, malaria, stomach offset, nausea, and many more. A spice may be available in several forms: fresh, whole dried, or pre-ground dried which requires further processing to be utilized in the form of value-added product. This review paper deals with the cultivation, postharvesting, chemical composition, uses, health, and medicinal benefits of the selected spice viz., black pepper, coriander, cinnamon, fenugreek, turmeric, and technological advances in processing of spices viz., super critical fluid extraction, cryogenic grinding, and microencapsulation etc. This paper also focuses on issues related to utilization of spices toward its high end-product development and characterization in pharmaceuticals and other medicinal purposes. The availability of different spices and their varietal differences and location have their pertinent characters, which are much demanding to refine postharvest and processing to assure its quality in the international market.     

Isolation,Composition, Structure,Properties, Modifications,and Uses of Yam Starch

Starch is the major carbohydrate in yam tubers and can amount up to 80% of the dry matter. The starch quality determines the quality of food and industrial products made from yam tubers. This review summarizes the present knowledge of the isolation, composition, structure, property, modifications, and uses of starches from diverse yam species. Compared with other tuber and root starches, there is a lack of systematic information on the yam starches. This hinders the further development of yams as sustainable crops as well as the value‐added processing of the starches. Therefore, suggestions on how to better understand and utilize these starches are provided.     

Speciation, characterization, and mobility of As, Se, and Hg in flue gas desulphurization residues

Flue gas from coal combustion contains significant amounts of volatile toxic trace elements such as arsenic (As), selenium (Se), and mercury (Hg). The capture of these elements in the flue gas desulphurization (FGD) scrubber unit has resulted in generation of a metal-laden residue. With increasing reuse of the FGD residues in beneficial applications, it is important to determine metal speciation and mobilityto understand the environmental impact of its reuse. In this paper, we report the solid phase speciation of As, Se, and Hg in FGD residues using X-ray absorption spectroscopy (XAS), X-ray fluorescence spectroscopy (XRF), and sequential chemical extraction (SCE) techniques. The SCE results combined with XRF data indicated a strong possibility of As association with iron oxides, whereas Se was distributed among all geochemical phases. Hg appeared to be mainly distributed in the strong-complexed phase. XRF images also suggested a strong association of Hg with Fe oxide materials within FGD residues. XAS analysis indicated that As existed in its oxidized state (As(V)), whereas Se and Hg was observed in primarily reduced states as selenite (Se(IV)) and Hg(I), respectively. The results from the SCE and variable pH leaching tests indicated that the labile fractions of As, Se, and Hg were fairly low and thus suggestive of their stability in the FGD residues. However, the presence of a fine fraction enriched in metal content in the FGD residue suggested that size fractionation is important in assessing the environmental risks associated with their reuse.     

Tenderizing, Ageing, and Thawing Effects on Sensory, Chemical, and Physical Properties of Beef Steaks

The effects of electrical stimulation, tender stretching, ageing, freezing and thawing on beef palatability were assessed by a trained sensory panel and by several objective methods. The overall palatability of both longissimus dorsi (strip loin) and semimembranosus (topside) steaks improved with ageing, irrespective of tenderizing method, but there appeared to be little advantage in extending ageing beyond 10 days. Tender stretched longissimus dorsi steaks were marginally preferred by the taste panel to electrically stimulated steaks subjected to the same ageing. Unfrozen steaks were preferable to frozen and thawed steaks with respect to juiciness, flavor and tenderness. Thawing method had little effect on steak palatability.     

The effect of iron, tin, aluminium, and chromium on fading, discoloration, and precipitation in berry and red beet juices.

The effect of iron(II), tin(II), aluminium(III), and chromium(III) on the properties of red whortleberry, blackcurrant, and red beet juices was followed during storage for 10 months at 5 degrees C. The colour and pH changes were studied, and the precipitates formed were weighed and their metal contents assayed. Of the metals tested, only tin caused bluish discoloration in the berry juices. In the case of iron, aluminium, and chromium the low pH prevented this type of discoloration. In berry juices, some increases in colour intensity took place with the lowering of pH value, whereas in red beet juice the opposite change occurred. The colour changes due to storage appear to take place irrespective of the metals. Precipitation is enhanced in red whortleberry juice only by tin, and in blackcurrant juice by tin and iron. In red beet juice, precipitation is increased by the lowering of pH resulting from metal salt addition. In general, increase in the amount of metal added increased the metal content of the precipitate. Iron showed the greatest tendency to become bound in the precipitate, particularly in blackcurrant and red beet juice. The suitabilities of the metals for canning purposes are considered. Chromium, in particular, has interesting possibilities in view of the low degree of colour change associated with it.     

Analysis of cheese for histamine, tyramine, tryptamine, histidine, tyrosine, and tryptophane

A method is described for determining the content of selected biologically active amines (histamine, tyramine, tryptamine) and amino acids (histidine, tyrosine, tryptophane) in cheeses by high performance liquid chromatography. The amines and amino acids were quantified by employing a counter ion-containing mobile phase and by comparing peak areas of high performance liquid chromatography charts for sample cheeses versus standard cheeses containing known amounts of added amines based on dual injections of samples and standards. Recovery of amines and amino acids varied from 87.5 to 111%. Histamine, which has been associated with food poisoning in concentrations of 185 mg/100 g in Swiss cheese and 180 to 500 mg/100 g in fish, was found in concentrations above 500 mg/100 g in Swiss cheese. The high performance liquid chromatography analytical method should be useful for screening to detect cheese samples containing toxic amounts of histamine and for research studies designed to determine the cause and effect relationships for histamine production in cheese.     

Cloning and characterization of debittering peptidases,PepE, PepO,PepO2, PepO3, and PepN,of Lactobacillus helveticus WSU19

Peptidases of Lactobacillus helveticus WSU19 are important for debittering aged Cheddar–type cheese. Our objective was to determine specificities of aminopeptidase N (PepN) and endopeptidases E, O, O2, and O3 (PepE, PepO, PepO2, and PepO3) of Lb. helveticus WSU19 on the bitter peptide, β–CN f193–209. Aminopeptidase and endopeptidase genes of Lb. helveticus WSU19 were cloned in Escherichia coli DH5α. The β–CN f193–209 peptide was digested by cell–free extracts from peptidase–positive clones under cheese ripening conditions. The degradation pattern was analyzed qualitatively using matrix–assisted laser desorption/ionization time–of–flight mass spectrometry. Proline residues precluded PepN activity on β–CN f193–209. Complete degradation of β–CN f193–209 by PepN required post–proline endopeptidases, particularly PepO and PepO3. PepO–like endopeptidase activities on Pro₂₀₆–Ile₂₀₇ prevented formation of bitter peptides from the C–terminus of β–CN f193–209. PepE cleaved β–CN f193–209 only when combined with PepN or PepO–like endopeptidases. Aminopeptidase and post–proline endopeptidase activities contributed to the initial degradation of β–CN f193–209.