Simplified fractionation process for linseed meal by alkaline extraction – Functional properties of protein and fibre fractions

A simplified linseed meal fractionation procedure for the extraction of protein and fibre has been developed. Response-surface methodology was used to investigate optimal parameters for linseed meal extraction. Based on the data of this extraction screening, the process technology was transferred to the pilot scale, obtaining a soluble protein and fibre containing fraction, and an insoluble fibre fraction. Water-binding and oil-binding capacities, protein solubility, emulsification capacity and foaming activity of the products were measured. The results indicated excellent functional properties of the two fractionation products, applicable especially to bakery products.     

The effect of solids dilution rate and oil source on trans C18:1 and conjugated linoleic acid production by ruminal microbes in continuous culture

The objective of this study was to evaluate the effect of solids dilution rate (SDR) and oil source [soybean oil (SBO) or linseed oil (LSO)] on the ruminal production of trans C18:1 and conjugated linoleic acid (CLA). A dual-flow continuous culture system consisting of 4 fermenters was used in a 4 × 4 Latin square design with a factorial arrangement of treatments over 4 consecutive periods of 10 d each. Treatment diets (50:50 forage to concentrate) were fed at 120 g/d of dry matter (DM) in 3 equal portions. The concentrate mix contained 1% fish oil and either 2% SBO or 2% LSO on a DM basis. Treatments were as follows: 1) SBO at 6%/h SDR, 2) SBO at 3%/h SDR, 3) LSO at 6%/h SDR, and 4) LSO at 3%/h SDR. The oil source by SDR interaction was not significant for trans C18:1 and CLA fatty acids. The concentrations of trans C18:1 and vaccenic acid were greater in effluents when diets were supplemented with SBO vs. LSO (37.11 vs. 34.09 and 32.71 vs. 29.70 mg/g of DM, respectively) and at high SDR than low SDR (37.60 vs. 33.61 and 32.72 vs. 29.61 mg/g of DM, respectively). The concentration of cis-9, trans-11 CLA in effluents was also greater with SBO than LSO (0.81 vs. 0.40 mg/g of DM) supplementation and at high SDR than low SDR (0.68 vs. 0.54 mg/g of DM). Biohydrogenation of linoleic acid and linolenic acid increased at higher SDR within each oil treatment. Based on these results, SBO supplementation at high SDR enhances ruminal production of vaccenic acid, and therefore could potentially enhance cis-9, trans-11 CLA in milk fat through synthesis by Δ⁹-desaturase.     

Isolation, purification and characterization of a new gum from Acanthophyllum bracteatum roots

A new gum was isolated from the roots of Acanthophyllum bracteatum (ABG) by warm-water extraction. Purification was carried out by barium complexing to give a yield of 12.4% of pure air-dried or 5.8% of freeze-dried gum. The ABG contained 13.2% moisture, 84.3% carbohydrate, 0.9% protein and 1.5% ash. Its mineral content was comparable to commercial hydrocolloids. Monosaccharide analysis by HPLC showed the presence of galactose, glucose, arabinose, rhamnose and uronic acids in the ratio 16.0:7.2:3.0:1.0:3.1 respectively. The viscosity and pH value of 1% ABG solution at 25 °C were 51.5 mPa s and 6.85 respectively. ABG solutions (5-30 wt%) showed shear-thinning flow behavior at shear rates < 10 s⁻¹. The viscosity decreased as temperature increased, and was highest at the neutral state. ABG had low surface and emulsification properties but moderate foaming capacity and relatively high foaming stability, which suggests that ABG could potentially be used in food systems to improve foaming properties.     

Characterization of juice in fruits of different Chaenomeles species

The juice in fruits of 21 genotypes of Japanese quince (Chaenomeles japonica), 1 genotype of Chinese quince (C. cathayensis), 1 genotype of flowering quince (C. speciosa) and 1 genotype of a hybrid taxon (C. ×superba), representing plant breeding material, was extracted and characterized. The content of juice in the fruits varied between 41% and 52%, on fresh weight basis. The juice was very acidic (pH 2.6 and a titratable acidity of 3.5% calculated as anhydrous citric acid, on average) and transparent (52 NTU, on average), with low density and viscosity. The content of soluble solids was also low (7.1°Brix, on average). Proteins constituted 26 mg/100 ml juice on average, but no soluble polysaccharides were present. A high content of vitamin C (59 mg/100 ml juice, on average) and phenols (284 mg/100 ml juice, on average), beside the high acidity of the juice, suggests that chaenomeles juice may be an interesting raw material as ingredient for the food industry and a source of valuable substances. A principal components analysis separated the Japanese quince genotypes from the other genotypes studied, thus indicating a clear difference in the characteristics and chemical composition of the juice.     

Chemical composition,toxic/antimetabolic constituents,and effects of different treatments on their levels,in four provenances of Jatropha curcas L. from Mexico

Jatropha curcas L. is a multipurpose shrub of significant economic importance because of its several potential industrial and medicinal uses. Four provenances of J. curcas from different agro-climatic regions of Mexico (1. Castillo de Teayo, 2. Pueblillo 3. Coatzacoalcos and 4. Yautepec), that differed in morphological characteristics, were studied. The seed kernels were rich in crude protein, CP (31–34.5%) and lipid (55–58%). The neutral detergent fibre contents of extracted J. curcas meals were between 3.9% and 4.5% of dry matter (DM). The gross energy of kernels ranged from 31.1 to 31.6 MJ/kg DM. The contents of starch and total soluble sugars were below 6%. The levels of essential amino acids, except lysine, were higher than that of the FAO/WHO reference protein for a five year old child in all the meal samples on a dry matter basis. The major fatty acids found in the oil samples were oleic (41.5–48.8%), linoleic (34.6–44.4%), palmitic (10.5–13.0%) and stearic (2.3–2.8%) acids. We also found previously unreported cis-11-eicosenoic acid (C20:1) and cis-11,14-eicosadienoic acid (C20:2) in the oil. Phorbolesters were present in high concentrations in the kernels of Coatzacoalcos (3.85 mg/g dry meal), but were not detected in the samples from Castillo de Teayo, Pueblillo and Yautepec. Trypsin inhibitors (33.1–36.4 mg trypsin inhibited g⁻¹ dry meal), phytates (8.5–9.3% of dry meal as phytic acid equivalent), saponins (2.1–2.9% of dry meal) and lectins (0.35–1.46 mg/ml of the minimum amount of the sample required to show the agglutination) were the other major antinutrients present in all the seed meals. Different treatments were attempted on the seed meal samples to neutralize the antinutrients present in them. Trypsin inhibitors were easily inactivated with moist heating at 121 °C for 25 min. Phytate levels were slightly decreased by irradiation at 10 kGy. Measured saponin contents were reduced by ethanol extraction and irradiation. Extraction with ethanol, followed by treatment with 0.07% NaHCO₃ considerably decreased lectin activity. The same treatment also decreased the phorbolester content by 97.9% in seeds from Coatzacoalcos. The in vitro digestibility of defatted meal (DM) was between 78.6% and 80.6%. It increased to about 86% on heat treatment.     

Studies on use of Enteromorpha in snack food

Seaweeds, also known as sea vegetables, are of nutritional interest, as they are rich in vitamins, minerals and dietary fiber. Enteromorpha compressa (Linnaeus), green seaweed (chlorophyta), which is a rich source of iron and dietary fibre was used as an ingredient in the preparation of Pakoda, a common traditional snack food in India. Pakoda samples showed increases in ash, protein and total dietary fibre contents with increase in Enteromorpha level, accompanied by a nearly fivefold increase in iron content (26.4–126 mg/100 g) and fourfold increase in calcium content (30.1–124 mg/100 g). Bioavailability of iron in Enteromorpha, and Pakoda containing 7.5% of Enteromorpha, did not show any difference (55–56%) at pH 7.5 (intestinal condition). But, at pH 1.35 (gastric condition) the bioavailability of iron in Pakoda containing Enteromorpha was found to be slightly higher (27.1%) than that in Enteromorpha. Reducing power (155–222 μg/g) increased as the Enteromorpha level increased from 0% to 15%. But the addition of Enteromorpha was found to decrease free radical-scavenging activity and the total phenol content. Pakoda containing up to 7.5% of Enteromorpha was found to have a sensory quality comparable with that of Pakoda without Enteromorpha.     

Feeding saponin-containing Yucca schidigera and Quillaja saponaria to decrease enteric methane production in dairy cows

An experiment was conducted in vitro to determine whether the addition of saponin-containing Yucca schidigera or Quillaja saponaria reduces methane production without impairing ruminal fermentation or fiber digestion. A slightly lower dose of saponin was then fed to lactating dairy cows to evaluate effects on ruminal fermentation, methane production, total-tract nutrient digestibility, and milk production and composition. A 24-h batch culture in vitro incubation was conducted in a completely randomized design with a control (no additive, CON) and 3 doses of either saponin source [15, 30, and 45 g/kg of substrate dry matter (DM)] using buffered ruminal fluid from 3 dairy cows. The in vivo study was conducted as a crossover design with 2 groups of cows, 3 treatments, and three 28-d periods. Six ruminally cannulated cows were used in group 1 and 6 intact cows in group 2 (627 ± 55 kg of body weight and 155 ± 28 d in milk). The treatments were 1) early lactation total mixed ration, no additive (control; CON); 2) CON diet supplemented with whole-plant Y. schidigera powder at 10 g/kg of DM (YS); and 3) CON diet supplemented with whole-plant Q. saponaria powder at 10 g/kg of DM (QS). Methane production was measured in environmental chambers and with the sulfur hexafluoride (SF₆) tracer technique. In vitro, increasing levels of both saponin sources decreased methane concentration in the headspace and increased the proportion of propionate in the buffered rumen fluid. Concentration of ammonia-N, acetate proportion, and the acetate:propionate ratio in the buffered rumen fluid as well as 24-h digestible neutral detergent fiber were reduced compared with the CON treatment. Medium and high saponin levels decreased DM digestibility compared with the CON treatment. A lower feeding rate of both saponin sources (10 g/kg of DM) was used in vivo in an attempt to avoid potentially negative effects of higher saponin levels on feed digestibility. Feeding saponin did not affect milk production, total-tract nutrient digestibility, rumen fermentation, or methane production. However, DM intake was greater for cows fed YS and QS than for CON cows, with a tendency for greater DM intake for cows fed YS compared with those fed QS. Consequently, efficiency of milk production (kg of milk/kg of DM intake) was lower for cows fed saponin compared with controls. The results show that although saponin from Y. schidigera and Q. saponaria lowered methane production in vitro, the reduction was largely due to reduced ruminal fermentation and feed digestion. Feeding a lower dose of saponin to lactating dairy cows avoided potentially negative effects on ruminal fermentation and feed digestion, but methane production was not reduced. Lower efficiency of milk production of cows fed saponin, and potential reductions in feed digestion at high supplementation rates may make saponin supplements an unattractive option for lowering methane production in vivo.     

Enrichment of β -glucan in Oat Bran by Fine Grinding and Air Classification

Oats contain soluble dietary fiber, a major component of which is β -glucan. Oat bran is an oat dry milling fraction enriched in β -glucan. Our objective was to optimize β -glucan enrichment from oat bran by an inexpensive method. The defatted oat bran was ground 1×9,000, 1×14,000, or 3×14,000 rpm in a pin mill. Analysis of β -glucan for fine and coarse fractions for each milling speed indicated the highestβ -glucan content was obtained in fractions larger than 30 μ m from 3×14,000 rpm. This fraction accounted for 393 g/kg of defatted oat bran, and it contained 188 g/kg β -glucan and 302 g/kg protein. With further fractionation of this fraction by sieving, it was observed that fractions of particle size greater than 90μ m contained 200 g/kg β -glucan and less than 100 g/kg of starch. The enriched β -glucan fraction was obtained in good yield and has commercial potential as a food ingredient or for further processing.     

Degradation of aflatoxins by extrusion cooking: Effects on nutritional quality of extrudates

Extrusion of artificially contaminated food is reported to degrade aflatoxins to varying degrees depending on the extrusion conditions. This work sought to determine the (1) efficacy of extrusion cooking in destroying naturally contaminated peanuts and (2) nutritional quality of decontaminated peanut meal. Naturally contaminated peanut meal was extruded by varying the moisture (20, 28, 35 g/100 g), pH (7.5, 9.5) and extruder die diameter (2.5, 3, 3.5, 4.0 mm). Aflatoxins levels in the extrudates were determined using HPLC procedures, and the nutritional quality was assessed using in-vitro methods. The highest aflatoxin reduction in naturally contaminated peanut meal was 59% at feed moisture content of 35 g/100 g. Higher (91%) reduction was achieved in the artificially contaminated peanut meal at moisture of 20 g/100 g. In-vitro protein digestibility and Fluorodinitrobenzene (FDNB)-available lysine of the extrudates were not significantly different from non-extruded peanut meal. Extrusion conditions for aflatoxin reduction did not adversely affect protein nutritional quality.     

Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.)

An evaluation was done of some physicochemical properties of a fiber-rich fraction (FRF) obtained by dry processing of defatted chia (Salvia hispanica) flour. The fiber-rich fraction (FRF) had 29.56 g/100 g crude fiber content and 56.46 g/100 g total dietary fiber (TDF) content, of which 53.45 g/100 g was insoluble dietary fiber (IDF) and 3.01 g/100 g was soluble dietary fiber (SDF). The FRF water-holding capacity was 15.41 g/g, its water absorption capacity 11.73 g/g, and its organic molecule absorption capacity 1.09 g/g. The FRF also had low oil-holding (2.02 g/g) and water adsorption (0.3 g/g) capacities. Emulsifying activity in this fraction was 53.26% and emulsion stability was 94.84%. Its evaluated antioxidant activity was 488.8 μmol/L Trolox equivalents/g FRF, which is higher than for many cereals and similar to drinks such as wine, tea, coffee and orange juice. The chia FRF values for the evaluated properties, particularly for water-holding, oil-holding and organic molecule absorption capacity, suggest it could be a useful ingredient in dietetic products such as baked and fried foods, among others.     

Saccharomyces cerevisiae fermentation product in dairy cow diets containing dried distillers grains plus solubles

Sixteen multiparous Holstein cows (127 ± 52 d in milk) were used in 4 replicated 4 × 4 Latin squares with 4-wk periods to evaluate interactions of dietary inclusion of a fermentation product of Saccharomyces cerevisiae (SC; XPC, Diamond V Mills, Cedar Rapids, IA) and dried distillers grains plus solubles (DDGS) on production of milk and milk components when fed diets containing approximately 30% dietary neutral detergent fiber with calculated forage neutral detergent fiber of 19.3% of diet dry matter (DM). Treatments were a 2 × 2 factorial arrangement with SC included at 0 or 14 g/d and DDGS at 0 or 20% of diet DM. Diets consisted of 27% corn silage, 18% alfalfa hay, and 55% concentrate mix on a DM basis. Diets not containing DDGS included additional corn, soybean meal, expeller soybean meal, soyhulls, and rumen inert fat to remain isocaloric and isonitrogenous with DDGS diets. Dry matter intake (26.0 kg/d) was similar for all diets. Milk production increased with the addition of SC to diets (43.6 vs. 42.0 kg/d for diets without SC) and decreased for cows fed diets containing DDGS (42.0 kg/d vs. 43.6 kg/d for diets not containing DDGS). Milk fat percentage (3.05 vs. 3.22% for DDGS and non-DDGS diets, respectively) and yield (1.27 vs. 1.41 kg/d) were decreased by the addition of DDGS but were not affected by the addition of SC. Concentrations of long-chain, polyunsaturated, trans-, and conjugated fatty acids in milk of cows fed DDGS were increased, but milk fatty acid profiles were not affected by SC. Milk true protein concentrations were similar for all diets; however, the addition of SC increased yield of true protein (1.32 vs. 1.27 kg/d). Concentrations of milk urea nitrogen increased when SC was included in the diet with DDGS. The DDGS decreased yields of energy-corrected milk (39.4 vs. 42.1 kg/d) and tended to decrease feed efficiency (1.53 vs. 1.61 kg of energy-corrected milk/kg of dry matter intake). Body weights and condition scores were not affected by treatments. Results suggest that diets containing minimal amounts of forage fiber and DDGS at 20% of diet DM will contribute to decreased milk production and milk fat depression. The addition of SC did improve milk and milk protein yields but did not prevent milk fat depression caused by DDGS. Production responses to SC were similar when cows were fed DDGS or non-DDGS diets.     

Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis

Three species of dried mushrooms are commercially available in Taiwan, namely Agaricus blazei (Brazilian mushroom), Agrocybe cylindracea (black popular mushroom) and Boletus edulis (king bolete), and their non-volatile taste components were studied. All mushrooms were high in contents of carbohydrate, crude fiber and protein but low in contents of crude ash and fat. Arabitol, myo-inositol, mannitol and trehalose were detected in these three mushrooms, whereas glucose was not found in B. edulis. Contents of total soluble sugars and polyols ranged from 150.33 to 225.08 mg/g. Total free amino acid contents were low in these three mushrooms and ranged from 8.97 to 14.91 mg/g. The contents of MSG-like components ranged from 1.24 to 4.40 mg/g were in the descending order of the A. blazei, A. cylindracea and B. edulis. Total 5′-nucleotides contents of A. blazei and A. cylindracea were higher than that of B. edulis whereas flavor 5′-nucleotides content of A. blazei was higher than those of A. cylindracea and B. edulis. Equivalent umami concentrations values in three mushrooms ranged from 10.46 to 135.90 g per 100 g. Overall, these three mushrooms possessed highly umami taste.     

Comparison of in vitro digestion characteristics and antioxidant activity of hot- and cold-pressed peanut meals

Due to the poor protein solubility, hot-pressed peanut meal (HPM) has less value than cold-pressed peanut meal (CPM) in the food industry. The objective of this study was to determine whether the denatured proteins in HPM were suitable for hydrolysis by digestive enzymes. The hydrolysis characteristics and antioxidant activity of HPM and CPM during in vitro digestion were compared. The results showed that HPM was hydrolysed more extensively than CPM. There were more free amino acids and small peptides with MW < 5 kDa in HPM hydrolysates. In addition, HPM hydrolysates displayed stronger 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,20-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical-scavenging activities, ORAC value and reducing power than CPM hydrolysates, which could be due to the higher content of small peptides, antioxidative amino acids and melanoidins in HPM hydrolysates. The above results indicated that HPM was a potential source of protein supplement for human consumption.     

Chemical composition and antioxidant activity of Gaylussacia brasiliensis (camarinha) grown in Brazil

This paper presents the centesimal and mineral composition, fatty acid profile of the lipidic fraction, phenolic and anthocyanin contents, and antioxidant activity of Gaylussacia brasiliensis fruit. The results indicated the following composition: moisture (81.30%), lipids (0.62%), proteins (0.56%), carbohydrates (10.74%), dietary fiber (6.53%), and ash (0.25%). The main elements comprising the mineral composition were K, Mg, Ca, and Fe. The fatty acid composition was characterized by a high content of polyunsaturated fatty acids (62.2%) and a high PUFA/SFA ratio (2.92). The G. brasiliensis fruit contained considerable amounts of phenolics (492.87 mgAG/100 g) and anthocyanins (240.43 mg/100 g), which contribute to its high antioxidant activity. This study highlights the potential of this fruit as an important source of both nutritional and bioactive compounds available in the native Brazilian flora.     

Quantitative analysis of phenolic compounds in Chinese hawthorn (Crataegus spp.) fruits by high performance liquid chromatography–electrospray ionisation mass spectrometry

Eleven major phenolic compounds (hyperoside, isoquercitrin, chlorogenic acid, ideain, epicatechin, two procyanidin (PA) dimers, three PA trimers and a PA dimer-hexoside) were quantified in the fruits of 22 cultivars/origins of three species of the Chinese hawthorn (Crataegus spp.) by HPLC–ESI-MS-SIR. Hyperoside (0.1–0.8 mg/g dry mass [DM]), isoquercitrin (0.1–0.3 mg/g DM), chlorogenic acid (0.2–1.6 mg/g DM), epicatechin (0.9–11.7 mg/g DM), PA B2 (0.7–12.4 mg/g DM), PA dimer II (0.1–1.5 mg/g DM), PA trimer I (0.1–2.7 mg/g DM), PA trimer II (0.7–6.9 mg/g DM), PA trimer III (0.01–1.2 mg/g DM) and a PA dimer-hexoside (trace–1.1 mg/g DM) were detected in all the samples. Ideain (0.0–0.7 mg/g DM) was found in all the samples except Crataegus scabrifolia. Significant correlations between the contents of individual PA aglycons were observed (r > 0.9, P < 0.01). A strong correlation between flavonols was also shown (r = 0.71, P < 0.01). Fruits of Crataegus pinnatifida var. major had higher contents of PAs but lower contents of flavonols compared with Crataegus brettschneideri. The fruits of C. scabrifolia contained the highest level of PA dimer-hexoside, which was present in trace amounts in the fruits of C. pinnatifida.     

In vivo and in vitro antidiabetic effects of aqueous cinnamon extract and cinnamon polyphenol-enhanced food matrix

Cinnamon has a long history of medicinal use and continues to be valued for its therapeutic potential for improving metabolic disorders such as type 2 diabetes. In this study, a phytochemically-enhanced functional food ingredient that captures water soluble polyphenols from aqueous cinnamon extract (CE) onto a protein rich matrix was developed. CE and cinnamon polyphenol-enriched defatted soy flour (CDSF) were effective in acutely lowering fasting blood glucose levels in diet induced obese hyperglycemic mice at 300 and 600 mg/kg, respectively. To determine mechanisms of action, rat hepatoma cells were treated with CE and eluates of CDSF at a range of 1–25 μg/ml. CE and eluates of CDSF demonstrated dose-dependent inhibition of hepatic glucose production with significant levels of inhibition at 25 μg/ml. Furthermore, CE decreased the gene expression of two major regulators of hepatic gluconeogenesis, phosphoenolpyruvate carboxykinase and glucose-6-phosphatase. The hypoglycemic and insulin-like effects of CE and CDSF may help to ameliorate type 2 diabetes conditions.     

Functional,nutritional and conformational changes from deamidation of wheat gluten with succinic acid and citric acid

Changes in deamidation degree, hydrolysis degree, nitrogen soluble index, the foaming and emulsification properties, the tertiary and secondary conformation and nutritional property of wheat gluten deamidated with succinic acid and citric acid were identified. Succinic acid and citric acid were found to effectively deamidate the amides in wheat gluten proteins into carboxyl groups, which resulted in a significant increase of the nitrogen soluble index of wheat gluten. Deamidation of wheat gluten by succinic acid was found to be more efficient than that with citric acid, although wheat gluten treated with succinic acid exhibited less improvement in the foaming capacity and stability and experienced inhibition in the emulsification activity compared with the gluten treated with citric acid. Wheat gluten deamidated with citric acid exhibited more flexible protein molecules, greater changes in the tertiary and secondary structures and better nutritional characteristics. These results may be useful to the food processing industry.     

Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis

The stem of Agave tequilana is used to obtain: agave syrup (AS) and native agave fructans (NAF). Ground-agave-fiber is the by-product from fructans production. These ingredients were used to design a food ingredient: agave dietary fiber (ADF), containing NAF (30 g/100 g) as soluble dietary fiber (DF) and ground-agave-fiber (70 g/100 g) as an insoluble DF. The objective of this work was to evaluate the effect of the incorporation of A. tequilana ingredients (AS, NAF, ADF) on the proximate composition, in vitro starch hydrolysis (HI) and predicted glycemic index (pGI) of oat-based granola bars. Total DF (82.03 g/100 g) was the main component in ADF, with 22.8 g/100 g soluble DF. Granola bars were prepared by substituting honey and wheat flour by AS and ADF. A sensory test was used to select the level of sugar substitution by NAF, where 62 g NAF/100 g was the preferred one. The effect of each ingredient on the chemical composition was evaluated using a 2³⁻¹ fractional design. Soluble DF in a granola bar containing a combination of three agave ingredients (AS, NAF and ADF) was 23.35 g/100 g, with HI and pGI values of 74 and 72%, respectively, pointing this product as a moderate GI food.     

Nonvolatile taste components of fruit bodies and mycelia of Cordyceps militaris

Cordyceps militaris (L.) Link (Clavicipitaceae), northern Cordyceps, is currently available in Taiwan for use in the formulation of nutraceuticals and functional foods. The nonvolatile components in the form of fruit bodies and mycelia were studied. Both fruit bodies and mycelia were high in contents of carbohydrate, crude fiber and crude protein. Content of total sugars and polyols were 260.64 and 189.82 mg/g for fruit bodies and mycelia, respectively. Mannitol content was the highest in both fruit bodies and mycelia (117.66 and 112.55 mg/g, respectively). Contents of total free amino acids in fruit bodies and mycelia were 48.15 and 67.63 mg/g, respectively. The content of monosodium glutamate (MSG)-like components in fruit bodies (10.60 mg/g) was higher than that in mycelia (2.70 mg/g). The contents of total and flavor 5′-nucleotides were high in mycelia (26.27 and 9.34 mg/g, respectively). Equivalent umami concentrations of fruit bodies and mycelia were similar, and equivalent to the umami intensity given by 6.08 and 6.22 g of MSG, respectively. Overall, both fruit bodies and mycelia of northern Cordyceps possessed highly intense umami taste.     

Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus)

The amount of phenolic acids, flavonoids and betalains in Andean indigenous grains, quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus), was determined. The total amount of phenolic acids varied from 16.8 to 59.7 mg/100 g and the proportion of soluble phenolic acids varied from 7% to 61%. The phenolic acid content in Andean crops was low compared with common cereals like wheat and rye, but was similar to levels found in oat, barley, corn and rice. The flavonoid content of quinoa and kañiwa was exceptionally high, varying from 36.2 to 144.3 mg/100 g. Kiwicha did not contain quantifiable amounts of these compounds. Only one variety of kiwicha contained low amounts of betalains. These compounds were not detected in kañiwa or quinoa. Our study demonstrates that Andean indigenous crops have excellent potential as sources of health-promoting bioactive compounds such as flavonoids.