Changes During Storage of Oranges Pretreated with Nitrogen, Carbon Dioxide and Acetaldehyde in Air

Hamlin, Pineapple and Valencia oranges were stored in controlled atmospheres (CA) of nitrogen, carbon dioxide or 0.1–0.7% acetaldehyde in air 8–24 hours and changes in seven volatiles during 0–8 days determined by gas chromatography. Increases in acetaldehyde, ehtyl acetate, ethyl butyrate and ethanol were noted in samples after nitrogen or carbon dioxide CA storage with maximum increase 1–2 days after treatment. Methanol, methyl butyrate and hexanal were unchanged. Flavor evaluations of control versus treated juice showed no consistent changes from any treatment. Acetaldehyde vapors had little effect on flavor or compositon, except for Hamlins, where acetaldehyde and ethyl butyrate levels increased.     

Surface potentials of stratified spheroidal volume conductors excited by an electric dipole source

An exact solution for the surface potentials produced by a dipole source surrounded by a stratified prolate (or oblate) volume conductor is given. A transmission matrix approach is used which permits the surface potentials to be calculated using a simple iterative method. The computer implementation of the method is discussed     

BINDING TO CHICKPEA (CICER ARIETINUM L.) PA2 ALBUMIN ENHANCES HEMIN-DEPENDENT OXIDATIVE REACTIONS

In an assay for antioxidant activity, chickpea albumin (PA2), human and bovine serum albumins increased hemin‐dependent oxidative degradation of β‐carotene in a concentration‐dependent manner up to saturation at 1.6 µM PA2. On the contrary, while human and bovine serum albumins decreased oxidative degradation of hemin in the presence of H₂O₂, PA2 albumin had a stimulatory effect on this phenomenon. The prooxidant effect of PA2 might have deleterious effects in the gut because it may enhance oxidative tissue damage as a result of release of hemin from heme‐containing foods such as red meats.     

PARTICLE SIZE, SALT CONCENTRATION and TEMPERATURE EFFECTS ON NITROGEN EXTRACTION of CHICKPEA (Cicer arietinum) BY RESPONSE SURFACE METHODOLOGY

This study was conducted to evaluate the effect of time, pH, particle size, %NaCl and temperature on total nitrogen (TN) extraction of low commercial grade chickpea ( Cicer arietinum ) grain, in order to find the optimum extraction conditions for further processing. Extraction times used were 30, 60, 90 and 120 min and the nitrogen extraction curve was carried out at a pH range of 2.0 to 11.0. Response surface methodology was used to evaluate the effect of particle size (100, 150 and 200 mesh), salt concentration (0, 0.3 and 0.6% NaCl) and temperature (25, 35 and 45C). No significant time effect was found on nitrogen extractability. However, a great pH effect on nitrogen extraction was observed. Results from the RSM analysis showed that the most adequate conditions for total nitrogen extraction were particle size, 200 mesh; 0.0% NaCl; pH 8.0; temperature, 25C; and time, 30 min. By using the above mentioned parameters a yield over 90% of nitrogen was obtained.     

Physical texture as an indicator of processing conditions for canning low-acid artichoke hearts

Kramer shear cell measures of texture of artichoke hearts were used to establish thermal loss parameters. A D₁₂₁= 25.5 min. and a z = 27°C for texture were obtained, with a high correlation between texture and treatment time. Maximum conservation of texture, in canned low-acid artichoke hearts in 0.5 kg cans (71.5 × 117 mm) whilst still ensuring microbiological stability, was obtained by heating at 121°C for 15 min.     

DETERMINATION OF CHEMICAL COMPOSITION OF ANATOLIAN CAROB POD (CERATONIA SILIQUA L.): SUGARS, AMINO AND ORGANIC ACIDS, MINERALS AND PHENOLIC COMPOUNDS

ABSTRACT

Carob pod is the fruit of the carob tree (Ceratonia siliqua L. Fabaceae). The fruit and its products, sold both in large stores and local markets, contribute strongly to the diet of people living in the Mediterranean areas of Europe and Turkey. This study reports the composition of carob pods sampled in West and South Anatolia. Sucrose (437.3 mg/g dry weight), glucose (395.8 mg/g dry weight) and fructose (42.3 mg/g dry weight) were the major sugars identified and quantified in the fruit. Total phenolics (13.51 mg gallic acid equivalents [GAE]/g dry weight), proanthocyanidin (0.36 mg GAE/g dry weight), gallotannins (0.41 catechin equivalents [CE]/g dry weight) and flavanols (3.21 mg CE/g dry weight protein) content of the fruit were also determined. Gallic acid (3.27 mg/g dry weight) was the most abundant phenolic acid present in all three phenolic fractions (free, ester and glycoside) isolated from pods. Aspartic acid (18.25 mg/g dry weight protein) was the predominant amino acid in the pod protein fraction. Eight minerals were quantified in the fruit. Among the analyzed major minerals, K (9.70 mg/g dry weight) was the most abundant element present, and the pods were richer in Ca than in P and Mg. Levels of trace minerals were comparable to other plant species. The data are discussed in terms of the nutritional value of the carob pod.

PRACTICAL APPLICATION

The use of carob fruit and its food products in Turkey has been increasing in recent years. However, knowledge about the composition of carob fruit pod produced in Turkey as well as in Mediterranean countries is lacking. The present work describes a composition scale and the advantages to food technologists and consumers who use the fruit and its fruit products in their diets. The results of the study can also aid in the assessment of adequate compositional information for further studies.