Characterization of moisture content and specific gravity of branchwood and stemwood of <Emphasis Type="Italic">Aningeria robusta</Emphasis> and <Emphasis Type="Italic">Terminalia ivorensis</Emphasis>

Aningeria robusta and Terminalia ivorensis of diameters ranging from 10 cm to 25 cm were examined. The following results were obtained: The overall (sapwood and heartwood combined) moisture contents of the branchwood of both Aningeria robusta and Terminalia ivorensis were significantly greater than those of their corresponding stemwood, with the branchwood of Terminalia ivorensis being the highest. It was also observed that the overall specific gravity of the branchwoods of both species was higher than that of the corresponding stemwood, with the branchwood of Aningeria robusta exhibiting the highest specific gravity. Detailed analyses of moisture content distribution and specific gravity of the heartwood and sapwood of Aningeria robusta and Terminalia ivorensis are also presented.     

Dark chocolates supplemented with <Emphasis Type="Italic">Lactobacillus</Emphasis> strains

Dark chocolate masses and chocolates were supplemented with viable cells of two bacterial strains Lactobacillus caseii and Lactobacillus paracasei with potential probiotic properties, which were lyophilized in milk. Total number of live bacteria in the lyophilizate was 7.9×10⁹ cfu/g. Sucrose or isomalt and aspartame were used as bulking substances and sweeteners. Sensory attributes of these chocolates were not different from that of traditional chocolates. Calorie value of sucrose-free chocolate was lower by approximately 11.1–14.6% (dependent on their formulation) relative to chocolate sweetened with sucrose. Chocolate, which contains isomalt and aspartame can be consumed by diabetics. Numbers of live L. casei and L. paracasei cells in the examined batches of chocolate were very high and approached 10⁶–10⁷ cfu/g after 12 months of keeping at 4 and 18 °C. Neither the texture nor the total and volatile acidity of chocolate masses were changed by addition of the lyophilized preparation of Lactobacillus cells. Casson yield values of dark sucrose-free chocolate masses supplemented with this lyophilizate were decreased by approximately 3–55% (dependently on fat contents in these masses) as compared to that of analogous chocolate masses sweetened with sucrose.     

The use of floral characters in <Emphasis Type="Italic">Capparis</Emphasis> sect. <Emphasis Type="Italic">Capparis</Emphasis> to determine the botanical and geographical origin of capers

Capers of commerce are flower buds of Capparis species, most of them presumably of the species C. spinosa and they are considered as such in international food legislation. However, in the Mediterranean countries of Europe, Asia, and North Africa, that are the main producers of capers, four different species have been detected in the commercial product: C. spinosa, C. sicula, C. orientalis and C. aegyptia. In this paper the study of morphological characters, easily detectable under optical microscope (number of stamens, anther shape, and morphology of nectary) has proven to be a simple and cheap technique to recognize the presence of the above-mentioned species in commercial capers and the relative percentages of each, this being a good indicator of the most likely geographical origin.     

Quantification of anthocyanins in black carrot extracts (<Emphasis Type="Italic">Daucus carota</Emphasis> ssp.<Emphasis Type="Italic"> sativus</Emphasis> var.<Emphasis Type="Italic"> atrorubens</Emphasis> Alef.) and evaluation of their color properties

Pigment composition of 15 black carrot cultivars (Daucus carota ssp. sativus var. atrorubens Alef.) was screened by HPLC-MS. Up to seven cyanidin glycosides, five of which were acylated with hydroxycinnamic and hydroxybenzoic acids, were identified and quantified in the roots by HPLC-DAD. Contents of individual compounds indicated great differences in the potential of anthocyanin accumulation both between different cultivars and carrots of the same cultivar. Total anthocyanin amounts ranged from 45.4 mg/kg dry matter to 17.4 g/kg dry matter. To the best of our knowledge, this is the first report on the quantification of individual anthocyanins in roots of different black carrot cultivars. The determination of color properties in the extracts under various pH conditions proved black carrot anthocyanins to be applicable as natural food colorants also for low-acid food commodities, whereas a considerable loss of color was noted under nearly neutral conditions. Additionally, relatively high saccharide contents were found in almost all cultivars which may be disadvantageous when coloring concentrates are produced from carrot roots.     

Nutritional and health-related compounds in sprouts and seeds of soybean (<Emphasis Type="Italic">Glycine max</Emphasis>), wheat (<Emphasis Type="Italic">Triticum aestivum.L</Emphasis>) and alfalfa (<Emphasis Type="Italic">Medicago sativa</Emphasis>) treated by a new drying method

Nutritional and health-related compounds of alfalfa, wheat and soybean seeds dried by new drying process called the DIC process (controlled instantaneous pressure release) were evaluated, before and after sprouting. Vitamins (A, B₁, B₂, B₆, C and E), minerals (Fe, Mg, Ca, K, Mn, Na, Cu and Zn) and phytoestrogens (genistein and daidzein ) content were determined. Alfalfa, soybean and wheat seeds dried by DIC showed similar content of biological compounds to seeds dried by traditional processes. Sprouting DIC-seeds significantly increased the levels of vitamins, minerals and phytoestrogens, improving their nutrititional value and health quality compared to fresh products. The increase of 1250-fold and 10-fold of the initial vitamin A and vitamin C content, respectively, of alfalfa seeds due to sprouting is remarkable. Sprouts from DIC-seeds showed a significantly higher vitamin A content than sprouts obtained from seeds dried by other methods. Soybean sprouts obtained from DIC-seeds showed a significant increase in free phytoestrogens, quantified as genistein (70.34LJ.8 mg kg^-1 d.w.) and daidzein (109.17.3ᆥ.3 mg kg^-1 d.w.).     

Chemical composition of fresh and conserved<Emphasis Type="Italic"> Agaricus bisporus</Emphasis> mushroom

A comparison of chemical constituents of fresh and conserved samples of Agaricus bisporus was made. The crude protein and crude fat contents were practically unchanged but a decrease in dry matter content and a remarkable decrease in ash content were found. The concentrations of some minerals (Cd, Mn, Zn) were unchanged, indicating that the solubility was not good or the soluble, free forms of element were not present in large amounts. Another group of elements (B, Cu, K, Mg, P, Se) showed a decrease to varying extents because the presence of the free forms of the elements was high. Unfortunately this tendency was with regard to elements that belong to the biologically more valuable mineral components (K, P, Mg). Higher Cr-, Ni-, and Hg-concentrations of conserved mushroom samples are not beneficial characteristics. The extremely high Na level of the conserves (and therefore the changed, unbeneficial K/Na rate) is a hazardous factor to some groups of consumers (patients of high blood pressure and in general people with cardiovascular problems). According to the presented data there are some negative consequences (most of all the changes in minerals) derived from the classical technology of conservation which diminish the nutritional value of the mushroom.     

Influence of polyphenols isolated from <Emphasis Type="Italic">Scutellaria baicalensis</Emphasis> Georgi and <Emphasis Type="Italic">Crataegus oxyacantha</Emphasis> on the oxidative stability of cholesterol in butter stored in various conditions

The aim of the present study was to determine whether the exposure of two types of butter (A1, A2) to different conditions (4 °C and 30 °C in darkness and exposed to light 3600–3900 lx at 50 °C) could be stabilized with natural polyphenols. The polyphenols (500 ppm) added to butter included flavones of skullcap in the form of root powder, 95% pure baicalin and procyanidins from the bark of hawthorn. The rate of cholesterol oxide products (COPs) as well as the storage periods were closely connected with sample storage conditions and the type of butter. Among the polyphenols used, the flavones of skullcap proved to be stronger inhibitors of oxidation process than procyanidins of hawthorn. The storage of samples with the addition of flavones at 50 °C and exposed to light resulted in preserving 50% of cholesterol in both types of butter. The lowest amounts of COPs were formed in samples stored at 4 °C with no light exposure and, under the other conditions, in samples with flavones of skullcap added.     

Antioxidant activity of half <Emphasis Type="Italic">N</Emphasis>-acetylated water-soluble chitosan in vitro

Different molecular weight water-soluble chitosan (half N-acetylated chitosan) was prepared and the structure of water-soluble chitosan was characterized by FT-IR. The pH dependence of water solubility of water-soluble chitosan was evaluated from turbidity. Total antioxidant activity, reducing power, superoxide anion radical and hydroxyl radical quenching assay, metal chelating activity, and H₂O₂ scavenging activity were used for the evaluation of different molecular weight half N-acetylated chitosan in vitro. Low-molecular weight water-soluble chitosan (WSC4) exhibited high reductive capacity and expressed good inhibition of linoleic acid peroxidation in the linoleic acid model system. WSC4 (0.25 mg/mL) scavenged 78.8% of superoxide radical. At 5 mg/mL, scavenging percentage of WSC1, WSC2, WSC3, and WSC4 against hydroxyl radical was 49.3%, 66.8%, 77.1%, and 83.7%, respectively. These results indicate that water-soluble chitosan is an ideally natural antioxidant, and its antioxidant activity depends on its molecular weight.     

Production of malic and succinic acids by sugar-tolerant yeast <Emphasis Type="Italic">Zygosaccharomyces rouxii</Emphasis>

Zygosaccharomyces rouxii V19 was grown in YPG medium (yeast extract, 0.5%, peptone, 1.0%, glucose, 10%). Fermented broth was purified through a series of ion-exchange columns and ODS column and the purified sample was TMS-esterified. Malic and succinic acids were identified with GC-MS analysis. The yeast was cultivated under various cultural conditions and quantitative determination of the organic acids was carried out with HPLC on Shodex column. Glucose concentration of 30%, initial pH 5.0, and 25 °C incubation temperature were the optimum conditions. Inclusion of glutamic, malic, and succinic acid precursors in the medium increased the production of malic acid. On the other hand, only addition of malic acid enhanced the production of succinic acid. Maximum amount of malic acid produced was 74.9 g/L (32.8% yield, based on glucose consumption) in the medium with 0.5% glutamic acid supplement, and that of succinic acid was 7.7 g/L (8.1% yield) when 0.3% malic acid was added in the medium.     

Fatty acid composition of Portuguese spreadable fats with emphasis on<Emphasis Type="Italic"> trans</Emphasis> isomers

The fatty acid composition of 17 brands of spreadable fats available in the Portuguese market was determined by capillary gas liquid chromatography as fatty acid methyl esters on a highly polar cyanopropylpolysiloxane liquid phase column. The total saturated fatty acids ranged from 23.9 to 52.6% with palmitic acid being 11.9-37.7% and stearic acid 4.0-12.3%. A wide range in the polyunsaturated fatty acids levels was noted (10.8-57.4%) with linoleic acid ranging from 10.6 to 54.0% and linolenic acid from 0.1 to 5.2%. Oleic acid levels ranged from 18.2 to 41.4%. Concerning total trans fatty acids, the mean level was 2.6%, ranging from 0.2 to 9.0%. The most frequent occurrence of trans fatty acids content in spreadable fats was in the 0.2-0.5% range (9 of the 17 brands were in this range) and only 1 brand contained trans fatty acids levels higher than 6.0%.     

Oil composition of coriander (<Emphasis Type="Italic">Coriandrum sativum </Emphasis>L.) fruit-seeds

Coriander (Coriandrum sativum L.) seeds were extracted with chloroform/methanol (2:1, v/v) and the amount of total lipid was 28.4% of seed weight. The major fatty acid was petroselinic acid (65.7% of the total fatty acid methyl esters) followed by linoleic acid. Chromatography on a silica column with solvent of increasing polarity yielded 93.0% neutral lipids, 4.14% glycolipids, and 1.57% phospholipids. Thin-layer chromatography on silica gel was used to obtain major neutral lipid subclasses. Fatty acid profile of neutral lipid subclasses, triacylglycerols, and sterol content were determined using gas-liquid chromatography. Six triacylglycerol molecular species were detected but one component (C54:3) corresponding to tripetroselinin, and/or dipetroselinoyl oleoyl glycerol comprised more than 50% of the total triacylglycerols. Sterol content was estimated to be at a high level (5186 µg g^-1 oil). Stigmasterol, #-sitosterol, ƕ-avenasterol, and campesterol were found to be the sterol markers. Phospholipid subclasses were separated by high-performance liquid chromatography on a silica column by gradient elution from isooctane/2-propanol (6:8, v/v) to isooctane/2-propanol/water (6:8:0.6, v/v/v) with detection at 205 nm. The major individual phospholipid subclasses were phosphatidylcholine followed by phosphatidylethanolamine, phosphatidylinositol, and phosphatidylserine.     

Characterizing surface defects in machine-planing of rubberwood (<Emphasis Type="Italic">Hevea brasiliensis</Emphasis>)

Zusammenfassung Despite its extensive application in the furniture manufacturing industry throughout the South East Asian region, the machine-planing characteristics of rubberwood (Hevea brasiliensis) are not completely understood. In an effort to optimize the process, a series of experiments were undertaken using a Weinig 22A Unimat moulder (cutter-head rpm of 6000, cutter ? 120 mm) to produce machined rubberwood surfaces with differing pitch lengths ranging from 0.8 mm to 1.5 mm, by altering the feed speed. The results showed that surfaces with a pitch length of cutter marks of 1.2 mm or more and a high knife rake angle were more prone to manifest machining defects, such as torn grain. This study shows that for machine planing of rubberwood the recommended cutter marks pitch length of 1.2 mm, achieved with a knife rake angle of 20°, will ensure the highest resultant surface quality and processing yield.     

A quantitative sandwich ELISA for the detection of <Emphasis Type="Italic">Anisakis simplex</Emphasis> protein in seafood

There is a growing awareness by consumers and food safety authorities regarding the possible presence of parasites or parasite-related potentially hazardous substances in seafood. Anisakis simplex is among the most frequently occurring parasites in wild-caught marine fish. Except for various visual inspection techniques and PCR-based methods for the detection of more or less intact worms or parasite DNA, respectively, there are at present no validated methods for the quantification of A. simplex proteins in processed fish products. This work describes the development and validation of a sandwich enzyme-linked immunosorbent assay (ELISA) for the quantification and analysis of proteins from A. simplex in seafood products. The ELISA is based on a polyclonal rabbit anti-A. simplex antibody for capture and a biotinylated conjugate of the same antibody for detection. The ELISA is specific for A. simplex and does not cross-react with other species. Recoveries ranged from 72–101% in typical food matrixes, while intra- and inter-assay precisions were <11 and <25%, respectively. With a limit of detection of 1.1 μg A. simplex protein/g of sample, the sensitivity of the A. simplex sandwich ELISA appears to be sufficient to detect even low levels in seafood products.     

Phytochemical and biological investigation of <Emphasis Type="Italic">Stevia rebaudiana</Emphasis> Bertoni; 1-labdane-type diterpene

Five labdane diterpenoids, austroinulin, iso-austroinulin, sterebin E, sterebin E acetate, and sterebin A acetate, along with hydrocarbons, aliphatic alcohols, β-amyrin, β-sitosterol and stigmasterol were isolated from the chloroform soluble fraction of the methanol extract of Stevia rebaudiana leaves. Chlorogenic and caffeic acids were isolated from the EtOAc fraction. All the isolated compounds were identified using spectral tools. The chloroform and methanol extracts proved significant anti-inflammatory effect and caused marked inhibition of carrageenan-induced paw oedema in rats.     

Effects of processing and storage on the stability of free and esterified carotenoids of red peppers (<Emphasis Type="Italic">Capsicum annuum</Emphasis> L.) and hot chilli peppers (<Emphasis Type="Italic">Capsicum frutescens</Emphasis> L.)

The stability of non-esterified carotenoids and carotenoid esters in paprika and chilli powder as affected by various processing treatments and storage conditions were studied. For this purpose, freshly harvested chilli and paprika pods were minced, immediately heated at 80, 90 and 100 °C for 5 and 10 min, respectively, and lyophilised. Alternatively, thermal treatment prior to mincing was applied. Processing resulted in a 25–34% loss of the initial carotenoid contents in chilli and 20–53% in paprika. Degradation of individual non-esterified carotenoids, mono- and diesters was monitored, generally showing an increased processing stability of mono- and diesters compared to their non-esterified counterparts. Capsanthin, capsorubin, zeaxanthin and β-cryptoxanthin mono- and diesters esterified with saturated fatty acids displayed similar stabilities, whereas susceptibility of the non-esterified pigments to degradation differed considerably. During storage over 4 months at ambient temperature pigment contents dropped by 16.7 and 9.6% in chilli and by 39.7 and 38.8% in paprika powders with and without illumination, respectively.     

Stereoselectivity of the β-lyase-catalyzed cleavage of <Emphasis Type="Italic">S</Emphasis>-cysteine conjugates of pulegone

Stereoisomers of 8-S-cysteinyl-p-menthan-3-one synthesized from (R)- and (S)- pulegone by Michael addition of cysteine were characterized by means of GC, GC-MS, LC-MS, and ¹H-NMR. Conjugates were treated with three sources of cysteine-S-conjugate #-lyase: (i) a crude enzyme extract prepared from Eubacterium limosum, (ii) tryptophanase from E. coli and (iii) yeast cells. The result was liberation of 8-mercapto-p-menthan-3-one, a powerful flavoring substance exhibiting a cassis-type odor note. The enzyme-catalyzed cleavage of the thio-ether bond proceeded with low enantioselectivity. Discrimination of diastereoisomers was more pronounced with a clear preference of the cis-configured substrates.     

Total,cumulative fast-kinetics and cumulative slow-kinetics antiradical activities of juices from clementine (<Emphasis Type="Italic">Citrus clementina</Emphasis>), clementine-hybrids and satsuma (<Emphasis Type="Italic">Citrus unshiu</Emphasis>) cultivars and their utility as discriminant variables

Mandarin juices from three pure clementine (Citrus clementina Hort. ex Tan.) cultivars: Clemenules, Hernandine and Marisol, two clementine-hybrid cultivars: Nova (clementine×tangelo Orlando) and Fortune (clementine× mandarin Dancy), one mandarin-hybrid cultivar: Ortanique (mandarin×orange) and one satsuma (Citrus unshiu Marc) cultivar: Clauselline have been analysed for determination of total, cumulative fast-kinetics and cumulative slow-kinetics antiradical activities. Total antiradical activity followed the order: pure clementine and Nova> Ortanique>Fortune and Clauselline. Cumulative fast-kinetics antiradical activity was the major contributor to total antiradical activity, accounting for about 87% as average. Ascorbic acid content was the major contributor to cumulative fast-kinetics antiradical activity, accounting for about 93.5% as average. A weak correlation (r ²=0.151) between total flavanone-7-O-glycosides (FGs, Narirutin, Hesperidin and Didymin) content and cumulative slow-kinetics antiradical activity was observed. However, ascorbic acid and total FGs contents showed a significant negative correlation (r ²=0.658). By using the cumulative fast-kinetics and slow-kinetics antiradical activities as variables, all the assayed juices were significantly discriminated (<0.05) by statistical multivariate discriminant analysis.     

Short anoxic treatments to enhance <Emphasis Type="Italic">trans</Emphasis>-resveratrol content in grapes and wine

In a search for a method to improve the (endogenous) trans-resveratrol content in post harvested grapes, several short anoxic treatments with dry nitrogen have been assayed. A significant enhancement of the trans-resveratrol content was obtained, especially for treatments under 24 h; moreover, with shorter treatments (e.g. 6 or 15 h) the induced higher content of trans-resveratrol was maintained during several days with no appreciable anoxic damage of the grapes. These results allowed the design of an anoxic treatment protocol for wine grapes prior to the vinification process that led to a trans-resveratrol enriched wine.