Effect of germination on tannin,mineral, and trace element composition of groundnut varieties

Groundnut varieties were analyzed for their tannin, ionizable iron, soluble zinc, phytate phosphorus, total iron, total phosphorus, total zinc, copper, magnesium, and manganese contents in ungerminated seed and after 0, 24, 48, and 72 h of germination. Tannin content varied between 100 and 623 mg/100 g; ionizable iron ranged from 136–2178 μg/100 g; phytate phosphorus ranged from 415–655 mg/100 g; soluble zinc varied between 776 and 951 μg/100 g of kernels. Soaking groundnuts overnight in water resulted in a decrease in content of most of the minerals, trace elements, tannins, and soluble zinc. As the germination period increased from 0 to 24, 48, and 72 h, ionizable iron (50%) and soluble zinc (95%) increased substantially. Ionizable iron as percent of total iron increased from 10% in ungerminated kernels to 23% in 72-h germinated kernels. Soluble zinc as percent of total zinc also increased from 18% in ungerminated groundnuts to 31% in 72-h germinated ones. There was a negative correlation between tannin content and ionizable iron content of ungerminated and germinated kernels (r=−0.5203). Germination decreased the antinutritional factors, such as tannin, and increased the bioavailable forms of iron and zinc, namely ionizable iron and soluble zinc contents of groundnut kernels.     

Total content and dialyzable iron and zinc in foods from northern and Southern Mexico

Developing countries diets are based on a variety of plant foods that often are the main suppliers of important amounts of iron (Fe) and zinc (Zn). The objectives of this study were 1) to measure the total and dialyzable amounts of Fe and Zn in foods from Northern Mexico (Sonora) and from Southern Mexico (Oaxaca) and 2) to evaluate the effect of meat content of diets on the dialyzable amount of Fe and Zn. Methods to calculate the total dialyzable amount of Fe and Zn, were those of the AOAC and of Shen et al. Total Fe in e northern Mexican foods went from 0.78 +/- 0.0 to 11.59 +/- to 0.03 mg/ 100g (dry weight, DW); in southern Mexican foods the same micronutrient amounts were 0.86 +/- 0.18 to 8.8 +/- 0.57 mg/100 g (BS). Total Zn values were 0.91 +/- 0.00 to 13.58 +/- 0.05 mg/100 g (DW) in Sonora, and 0.64 +/- 0.18 to 20.80 +/- 0.33 mg/100 g (DW) in Oaxaca. In northern Mexico, foods dialyzable Fe had values from 0.1 +/- 0.04% to 10.6 +/- 0.36% and for Zn from 4.0 +/- 0.21% to 55.32 +/- 0.14%. Meanwhile, the range of values of dialyzable Fe for foods from Oaxaca were from 0.22 +/- 0.06% to 9.40 +/- 0.14% for and from 2.41 +/- 0.26% to 54.27 +/- 1.49% for dialyzable Zn. The average value for dialyzable Fe was higher in the foods that contained meat or meat products (p= 0.001).     

Comparative proximal and mineral analysis of iguana,poultry and beef meats

Raw meat samples from iguana, poultry and beef cattle specimens were used to compare proximal (g/100 g) and mineral (mg/100 g) composition. Iguana meat was obtained by dissecting whole specimens (Iguana iguana) captured at a ranch (n = 20). Thighs and breasts were separated from broiler (either chilled or frozen) carcasses (n = 20), and deboned to represent chicken meat samples, whereas 2.5-cm-thick longissimus (ribeyes) steaks were removed from carcasses and frozen to represent beef of several breed types (n = 20). The one-way analysis of variance performed by the least squares method (LS Means) showed specie affected significantly (p > 0.05) all composition variables under study. Moisture content did not differ between iguana and chicken meats (74.7 y 74.9%, respectively) whereas beef samples had the lowest water content (73%) (p < 0.01). LS means for protein content showed beef samples (22.3%) were highest (p < 0.05) in this nutrient, iguana meat being intermediate (20.8%). Chicken meat presented the highest amount of total lipids (7.75 +/- 0.20 g/100 g) (p < 0.01) followed by iguana (3.49 +/- 0.12 g/100 g) and beef (2.57 +/- 0.20 g/100 g). Ash and most individual minerals were more concentrated in iguana meat, except for K and Zn that were more abundant in beef samples. Non-significant differences in Mg, Na, Cu or Mn contents were detected between chicken and beef samples. It was concluded that iguana meat could be an alternate source of protein and minerals as compared to those of traditional meat species.     

Evaluation of Antioxidant Properties and Mineral Composition of Purslane (Portulaca oleracea L.) at Different Growth Stages

The main objective of this research was to appraise the changes in mineral content and antioxidant attributes of Portulaca oleracea over different growth stages. The antioxidant activity was measured using 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP) assays. The iodine titration method was used to determine the ascorbic acid content (AAC). DPPH scavenging (IC(50)) capacity ranged from 1.30 ± 0.04 to 1.71 ± 0.04 mg/mL, while the ascorbic acid equivalent antioxidant activity (AEAC) values were 229.5 ± 7.9 to 319.3 ± 8.7 mg AA/100 g, total phenol content (TPC) varied from 174.5 ± 8.5 to 348.5 ± 7.9 mg GAE/100 g. AAC 60.5 ± 2.1 to 86.5 ± 3.9 mg/100 g and FRAP 1.8 ± 0.1 to 4.3 ± 0.1 mg GAE/g. There was good correlation between the results of TPC and AEAC, and between IC(50) and FRAP assays (r(2) > 0.9). The concentrations of Ca, Mg, K, Fe and Zn increased with plant maturity. Calcium (Ca) was negatively correlated with sodium (Na) and chloride (Cl), but positively correlated with magnesium (Mg), potassium (K), iron (Fe) and zinc (Zn). Portulaca olerecea cultivars could be used as a source of minerals and antioxidants, especially for functional food and nutraceutical applications.     

Chemical composition of Creole cattle meat

Proximal composition was determined in meat's Creole cattle (CGBC). For this purpose, four raw cuts of CGBC were analyzed: buttock, flank, loin blade steak, and shoulder blade steak. The mentioned names of the meat cuts come from the National Meat Bureau from the Republic of Argentina. These cuts were taken from an experimental lot of Creole cattle (n = 11) in Jujuy province. Comparisons were made with data extracted from Argentine Table of Food Composition, edited by National Nutrition Institute, Buenos Aires, Argentina (1942). The results show that the level of protein is slightly inferior (in the case of CGBC varies between 18.44 +/- 0.30 and 21.06 +/- 0.11 g/100 g, while in the CTE varies between 20 and 23.8 g/100 g). The content of lipids in the cuts without visible fat is variable (1.06 +/- 0.01 to 2.74 +/- 0.61 g/100 g in the cuts of CGBC and 1.4 to 8.4 for the cuts of CTE). The content of minerals is similar (Fe 2.26 +/- 0.18 to 2.35 +/- 0.23 mg/100 g in CGBC, while in the CTE varies between 3.15 and 3.46 mg/100 g; Phosphorous varies between 142 +/- 10 and 170 +/- 11 mg/100 g in CGBC and 186 to 213 mg/100 g in CTE). These outcomes allow to affirm that the quality of CGBC beef is very similar to CTE beef with regard to principal nutrients.     

蜂蜜中金属元素含量的测定

采用了火焰原子吸收分光光度法测定东北蜂蜜和槐花蜂蜜中金属元素钾、钠、镁、钙、锌、铁、铜、锰.样品预处理采用湿法消解与干法灰化两种方法进行对比.测定结果为东北蜂蜜湿法消解:80.58、5.24、2.90、7.29、0.52(mg/100 g);干法灰化:69.66、5.09、2.11、3.94、0.43(mg/100g).槐花蜂蜜湿法消解:22.01、8.03、2.12、8.05、0.12(mg/100 g);干法灰化:16.32、3.55、0.71、3.05、0.06(mg/100g),其余元素低于检出限未检出.回收率:90%~112%,RSD:1%~4%.     

Amino acid composition of some Mexican foods

Knowledge of the amino acid composition of foods is essential to calculate their chemical score, which is used to predict protein quality of foods and diets. Though amino acid composition of many foods is reasonably well established, better knowledge is needed on native foods consumed in different regions and countries. This paper presents the amino acid composition of different presentations of raw and processed foods produced and consumed in Mexico. The amino acid composition was determined using Beckman amino acid analyzers (models 116 and 6300). Tryptophan was determined using the Spies and Chambers method. Of the different foods analyzed, some comments are made on native or basic foods in Mexico: Spirulin, where lysine is the limiting amino acid, with a chemical score of 67%, is a good source of tryptophan (1.16g/16 gN); amaranth contains high levels of sulphur amino acids (4.09 to 5.34 g/16gN), with a protein content of 15 g/100g; and pulque, a Pre-Hispanic beverage that contains high levels of tryptophan (2.58 g/16 gN) and sulphur amino acids (2.72 g/16 gN). Finally, insects are good sources of sulphur amino acids and lysine.     

The effects of different methods of cooking on proximate, mineral and heavy metal composition of fish and shrimps consumed in the Arabian Gulf

This study analyzed eight cooked species of fish and one species of shrimps (grilled, curried, fried and cooked in rice) commonly consumed in Bahrain for their proximate, mineral and heavy metal content. The results reveled that the protein content was in the range of 22.8-29.2 g/100 g, while the fat content was between 2.9-11.9 g/100 g. The energy content was the highest in the fried Scomberomorus commerson being 894.2 KJ/100 g, followed by Scomberomorus commerson cooked in rice (867.3 KJ/100 g). The samples also had a considerable content of sodium ranging from 120-600 mg/100 g, potassium (310-560 mg/100 g) phosphorous (200-330 mg/100 g), magnesium (26-54 mg/100 g) and zinc (0.4-2.0 mg/100 g), while the other minerals were present to a lower extent. Lead was present to an extent of 0.30 microg/g in the grilled Plectorhinchus sordidus while Lethrinus nebulosus cooked in rice contained 0.35 microg/g of mercury. Cadmium levels were constant at <0.02 microg/g. It can be concluded the traditional methods of cooking fish and shrimps have an effect on their nutrient composition and heavy metal content hence, it is advisable to avoid excessive frying and use minimal salt. In addition, consuming of a wide variety of species of fish and alternating between the various modes of cooking is the best approach to achieve improved dietary habits, minimizing mercury exposure and increasing omega-3 fatty acid intake.     

杭州下沙地区市售猪肝中铜、铁、锌含量分析

研究了杭州下沙地区市售猪肝中铜、铁、锌的含量。采用湿式消解法处理猪肝样品,使用火焰原子吸收法对猪肝中的铜、铁、锌的含量进行测定量分析。对从杭州下沙地区市售猪肝中选取的23个样品进行检验,测得结果为：铜含量范围为8．381～44．900mg／kg,RSD％为0．0738-1．2106;铁的含量范围为206．888～523．975mg／kg,RSD％为0．0413-0．4136;锌的含量为58．481～157．038mg／kg,RSD％为0．0915-7．4831。     

中草药白芷中微量元素铁铜锌锰的测定

采用火焰原子吸收分光度法测定白芷中铁锰铜锌的含量,研究了白芷的消化工艺,讨论了原子吸收的测试工作条件,测定结果表明,白芷中铁为310.3μg/g,锰为72.6μg/g,铜为3.9μg/g,锌为47.7μg/g,相对标准偏差为0.49%～4.04%,回收率为99.3%～105%。     

Cottonseed meal trace element survey by atomic absorption spectrophotometry

Cottonseed meal from 14 states and Mexico was analyzed for calcium, phosphorus, iron, magnesium, potassium, sodium, copper, manganese, zinc, and cobalt. These ten elements are of general interest to animal nutritionists and feed manufacturers. The data show surprising uniformity of these elements regardless of the area in which the seed was grown and type of processing used.     

Food based approaches to improve vitamin and mineral nutrition adequacy

This paper, using the nutrient density concept and the development of Food-Based Dietary Guidelines (FBDG), explores the nutritional adequacy of food patterns based on the main staples around the world--maize, wheat, rice and potato. The nutritional adequacy of the vitamins A, C, folates and the minerals iron, zinc and calcium in diets composed by these staples is analyzed. Projected diets modified by the addition of foods high in vitamins and minerals, based on food table composition information, are analyzed for changes in nutritional adequacy, in order to cover the nutritional requirements of all family members. This theoretical exercise shows that diets diversified by the addition of relatively small quantities (27-70 g) of foods like fruits, vegetables, legumes and meat improve substantially the nutritional adequacy of the vitamins A, C, folates, iron and zinc. In the case of calcium, the addition of a dairy source becomes essential. From the practical point of view, the implementation of the food based approach requires a national effort in order to support the production of nutrient rich foods and to promote consciousness of nutrient bioavailability, so that people may obtain all nutrient potential from foods. Simultaneously, the need of fortification programs at the national level is recognized. This is the case for critical nutrients, where requirements might be above the potential in available foods. A similar situation occurs in the case of vulnerable groups like pregnant women and infants, who need supplementation to ensure nutritional adequacy of their diets. In conclusion, the use of FBDG is a good alternative for improving the nutritional adequacy of diets based predominantly on staple foods. However, food fortification and supplementation programs directed to vulnerable groups are necessary and complementary practices to the FBDG implementation.     

Genotype x Environmental Effects on Yielding Ability and Seed Chemical Composition of Industrial Hemp (Cannabis sativa L.) Varieties Grown in North Dakota,USA

The influence of growing conditions in North Dakota on grain yield and seed composition was evaluated for industrial hemp varieties (Cannabis sativa L.) grown in North Dakota, USA. Average grain yield across varieties was 2138 kg ha⁻¹. Crude protein content of undehulled industrial hemp flour from 10 varieties ranged from 32.7% to 35.9%; and oil content ranged from 24.3% to 28.1%. All industrial hemp flours were excellent natural sources of iron (46.7%), manganese (169.1%), copper (29.0%), zinc (28.2%), phosphorus (41.0%), and magnesium (33.7%) on a per serving basis (30 g per serving) for percent recommended daily intake (% RDI). Oils from most of the varieties differed significantly for the fatty acid (FA) profile. The n6/n3 ratio ranged from 3.2 to 5.1. Principal component analysis (PCA) suggested that CFX-2 and CRS-1 grew well in North Dakota based on grain yield, flour, and oil quality. In this study, the chemical composition of flour was not influenced by crop year; but crop year did effect the nutritional mineral composition. These results may have important implications for the use of industrial hemp in food applications.     

几种猕猴桃中痕量元素铁和锌的测定

通过一系列实验对仪器的参数进行了优化,对样品的消解剂进行筛选,建立了测定猕猴桃中铁锌元素含量的微波消解-火焰原子吸收光度分析方法。为了验证该方法的可靠性,又进行了加标回收试验,方法的回收率在95%~107%之间。测定结果为猕猴桃样品的干重铁含量在55.3~117.5μg/g之间,湿重铁含量在8.17~20.5μg/g之间,干重锌含量在25.6~52.2μg/g之间,湿重锌含量在3.78~7.16μg/g之间。     

Oilseed phytates: Nutritional implications

The protein quantity and quality, caloric value, and overall nutrient content of oilseeds are quite good. However, oilseeds are high in phytic acid and contain fiber and perhaps other binding agents which reduce mineral bioavailability from the seeds. Phytic acid, the hexaphosphate of myoinositol, functions as the chief storage form of phosphate and inositol in mature seeds. On a dry basis, whole oilseeds contain about 1.5% while some oilseed protein concentrates can contain over 7.0% of the compound. Phytic acid is a strong chelating agent that can bind mono- and divalent metal ions to form the complex phytate. Published results from numerous animal feeding trials suggest poor bioavailability of minerals such as zinc, calcium, magnesium, phosphorus and possibly iron from diets containing high phytate foods. Recent studies involving the feeding of soy products to rats suggest that zinc is the mineral of most concern as its bioavailability from some soy products is quite low. Prediction of mineral bioavailability from phytate-containing foods is complicated by the complex interactions between the minerals and phytic acid contained in the foods, intestinal and the meal phytase activities, previous food processing conditions (especially pH), digestibility of the foods as well as the physiological status of the consumer of the foods. Very little is known about the chemistry of such interactions. Therefore, most of the emphasis in controlling or reducing mineral binding in oilseed products has been placed upon development of methodology for phytate removal.     

Sterols and Oxidized Sterols in Feed Ingredients Obtained from Chemical and Physical Refining Processes of Fats and Oils

The by-products obtained from conventional chemical and physical refining processes for edible fats and oils are important sources of valuable fatty components such as sterols, tocopherols, fatty acids, etc., and are also used as ingredients in animal feed formulations. Reports on sterol composition and content are limited, and the levels of oxidized sterols in these valuable by-products are unknown. This study analyzed by-product fractions from European refineries intended for use as ingredients in animal feeds for their content and composition of sterols and sterol oxidation products. The complex mixtures of sterol oxidation products were separated and quantified by multidimensional capillary columns, a medium polar DB-17MS and an apolar DB-5MS, in GC and GC–MS. Sterol content ranged from 0.l to 3.4 and 0.03 to 5.0 g/100 g in the by-product fractions collected from chemical and physical refining processes, respectively, while the corresponding ranges for sterol oxidation products were 0.02–17 and 0.02–1.5 mg/100 g.     

New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsi

Simultaneous analyses of total lipids, cholesterol and fatty acids were carried out on raw and grilled beef longissimus dorsi trimmed of external fat. Cholesterol was determined by high performance liquid chromatography and the fatty acids by gas chromatography. Mean total lipid (g/100 g) ranged from 2.1 to 2.6 for raw beef and 3.5 to 4.0 for grilled beef steaks. Cholesterol levels (mg/100 g) ranged from 40 to 43 for raw beef and 67 to 70 for grilled beef steaks. The main intramuscular fatty acids of the raw and grilled meat were 14:0, 16:0, 16:1n7, 18:0, 18:1n9, 18:1n7 and 18:2n6. Grilled lean beef steaks had significantly higher contents of the principal fatty acids and most of the minor fatty acids. The higher values for the three components in the grilled meat were due to loss of moisture during grilling. There was no significant difference between the apparent and true retentions values, both indicating no significant loss or degradation of total lipids, cholesterol and fatty acids during grilling.     

Comparison of total fat,fatty acids,cholesterol, and other sterols in mayonnaise and imitation mayonnaise

Nine brands of mayonnaise and five brands of imitation mayonnaise were purchased from supermarkets in the Washington, DC, area. The samples were analyzed for total fat, fatty acids, sterols, and moisture. Little variation in total fat and saturated fatty acid values was observed among the brands of mayonnaise. The polyunsaturated fatty acid content of mayonnaise ranged from 28.0 to 47.9 g/100 g product. The cholesterol levels were divided between two ranges, 50-55 and 75-79 mg/100 g product. In contrast, there was wide variation in the lipid composition of the different brands of imitation mayonnaise. The total fat values for these products varied from 14.3 to 50.4 g/100 g product. The cholesterol content varied between 0 and 72 mg/100 g product; the latter figure equals the cholesterol content of many of the mayonnaise samples.     

Vitamins and minerals from sardine in tomato sauce, from the Mexican Pacific fish zones

Sardine is a sea food widely consumed in Mexico due to it's abundance and very low price. Its content in vitamins, minerals and chemical composition were evaluated in its canned presentation in tomato sauce. Samples proceeded from 3 fishery areas of the Mexican Pacific: (L1) Baja California Sur, (L2) Sonora and (L3) Sinaloa. The proximal chemical analysis was carried out by the AOAC methods; mineral content (Ca, Mg, Na, K, Fe, Zn, Cu, Cd, Cr, Pb) was determined by atomic absorption spectrophotometry and vitamins A, B1, B2 and niacin were quantified by HPLC. Results showed a high moisture content from 69 to 82%, ether extract ranged between 7.8% (L2) and 10.2% (L3) and crude protein content between 10.6% (L3) and 14.6% (L1). Vitamin A (IU/100 g) was similar for all samples: L1 (63-66); thiamin (mg/100 g) was high in L1 (0.13) and low in L3 (0.09); riboflavin was high in L1 (0.15) and showed values of 0.13 for both L2 and L3; niacin content was high in all samples: L1 (2.24), L2 (1.48) and L3 (1.75). Minerals were abundant (mg/100 g) in Na, K, and P; L1 showed a great variation for Na (363-636) compared with L2 and L3 (250); K was very variable among the samples: L1 (597), L2 (100) and L3 (57). Phosphorous and magnesium had small variations: P (229, 243 and 212) and Mg (28, 23 and 23) for L1, L2 and L3. Iron was more abundant in L1 (5.5) and L3 (4.3); Zn was higher in L2 (3.4) and similar in L1 (2.5) and L3 (2.2). Copper showed a great variation in L2 (0.21-0.48) but the averages were similar (0.37, 0.35, 0.33, for L1, L2 and L3 respectively). Finally, heavy metal content was lower than 0.002 mg/100 g. In conclusion, there are some variation in Ca, Na, K, thiamin and niacin content in canned sardine with tomato sauce, depending upon the fishing area.     

Chemical composition and digestibility of mote

White and yellow maize grains (Zea mays amylacea, capia), polished by means of heat treatment with lime and ashes were analyzed (maize for mote); the chemical composition and digestibility in vitro of these grains cooked in boiling water were studied (mote), they were obtained under standardized conditions (laboratory) to compare them with the ones purchased at stores. The composition of nutrients was similar in polished grains, standing out the white ones from laboratory with a protein and sodium content of 9.95 100 g/100 g and 80.33 mg/100 g in the ones processed with ashes respectively and calcium (979.70 mg/100 g) in the ones treated with lime. Motes purchased at stores were analyzed and turned out to be chemically similar to the ones from laboratory. In the white motes with ashes of this last group, values of sodium, iron and potassium (28,02; 7,95 and 75.64 mg/100 g respectively) were higher than those that received treatment with lime (white and yellow), which presented a high calcium content (464.97 and 430.79 mg/100 g respectively). The digestibility was superior in the samples with lime, 79% in the purchased ones and 80% in the standardized ones.