Effect of post-harvest treatments on the occurrence of ochratoxin A in raw cocoa beans

Cocoa beans are the principal raw material for chocolate manufacture. Moulds have an important place in the change in the quality of cocoa beans due to their role in the production of free fatty acids and mycotoxins, namely ochratoxin A (OTA). This study investigated the impact of the key post-harvest treatments, namely the fermentation and drying methods on OTA contamination of raw cocoa beans. Analytical methods for OTA detection were based on solid–liquid extraction, clean-up using an immunoaffinity column, and identification by reversed-phase HPLC with fluorescence detection. Of a total of 104 randomly selected cocoa samples analysed, 32% had OTA contents above 2 µg kg^–1. Cocoa sourced from pods in a bad state of health had a maximum OTA content of 39.2 µg kg^–1, while that obtained from healthy pods recorded 11.2 µg kg^–1. The production of OTA in cocoa beans increased according to the pod-opening delay and reached 39.2 µg kg^–1 after an opening delay of 7 days after harvest, while 6.1 and 11.2 µg kg^–1 were observed when pods were opened after 0 and 4 days. OTA production also seemed to depend considerably to the cocoa fermentation materials. When using plastic boxes for bean fermentation, the OTA production was enhanced and reached an average OTA content of about 4.9 µg kg^–1, while the raw cocoa treated in banana leaves and wooden boxes recorded 1.6 and 2.2 µg kg^–1 on average respectively. In parallel, the OTA production was not really influenced by either the mixing or the duration of the fermentation or the drying materials.     

Targeted absolute quantification of intact proteins by reversed phase liquid chromatography-mass spectrometry, charge reduced electrospray, and condensation particle counting

A novel approach involving the use of reversed phase liquid chromatography-mass spectrometry (RPLC-MS), charge reduced electrospray (CRES), and condensation particle counting (CPC) for the absolute quantification of intact proteins in liquid solutions is introduced. Under analysis conditions optimized for the quantification of select proteins within their predetermined linear ranges, a set of at least five protein standards with molecular weights (MW) spanning the dynamic ranges of both a quadrupole time-of-flight (QTOF) MS and a suitably selected RPLC column is used to generate a calibration curve of CPC detection efficiency (DE) as a function of the square root of MW. Next, the sample of interest is analyzed, and from the MS-generated MW data, the DE of each target protein is determined from the calibration curve. On the basis of MW, DE, and number concentration (molecules/unit volume), absolute quantification is achieved for each protein of interest. Application of this approach to the absolute quantification of cytochrome C (as target compound) in a commercial protein mixture is demonstrated with a deviation of 8%, a coefficient of variation (CV) of 5%, and a quantification limit of 432 fmol. For nontarget components of the mixture (ribonuclease A, holotransferrin, and apomyoglobin), the percent deviation from the stated concentrations and the CV varied from 0.20 to 23 and from 4.1 to 18, respectively. Performance of the method was further assessed by analyzing a laboratory quality control mixture comprising 0.33 μM of cytochrome C. The calculated value was 0.34 (CV: 5.1%). Universal in essence, the new technique holds strong promise for the absolute quantification of select proteins in liquid samples under conditions of good peak resolution and stable baseline.     

Preparation of Activated Carbon from Cashew Nut Shells for Water Purification

Russian Journal of Non-Ferrous Metals - The application of the agricultural waste of cashew nut shells (CNSs) from the Ivory Coast is proposed for the production of activated carbon (AC) used in...     

Investigation of subsequent deposit growth on pre‐existing lubricant deposits: a substitutional growth model

The Penn State Micro‐Oxidation (PSMO) test was used in an inverse manner to pre‐cover metallic pan surfaces with polymeric, transitioning and carbonaceous films. These pre‐coated pans were then used as the initial test specimen/surface upon which fresh lubricant samples were aged. The effects of pre‐deposits of varied ages were gauged against the baseline of a virgin metallic surface to decouple the lubricant‐deposit system towards resolving their effect upon further deposit growth. From such data, a uniform deposition model describing deposit formation and aging was developed. Chemical characterisation of PSMO deposits by Fourier transform infrared‐attenuated total reflectance and energy‐dispersive X‐ray spectroscope analyses provide additional supporting evidence of changes in chemical bonding (alkyl C–H and carbonyl C=O bond stretching vibrations) and composition (C‐ and O‐atom content) as the deposits undergo deoxygenation and dehydrogenation reactions. Across different aged oils and films, the substitution tests show a declining activity towards mass deposition with film age, interpreted as decline in reactivity. Copyright © 2016 John Wiley & Sons, Ltd.     

Curing properties of sodium nitrite in restructured goat meat (chevon) jerky

Known curing impacts on goat meat (chevon) is limited due to the low production and consumption of chevon products in the United States. This study, therefore, assessed sodium nitrite influences on the quality parameters of restructured chevon jerky and its stability. Inclusion of NaNO₂ increased (p < 0.01) the redness of chevon jerky (14.2 versus 8.17); however, the redness was decreased (p < 0.01) over a 30 d storage period. The texture properties and microbial counts of jerky were not influenced by NaNO₂. However, the total microbial counts increased (1.84 to 6.00 ± 0.468 log CFU/g; p < 0.01) with storage time in chevon jerky whether or not nitrite was included. Inclusion of NaNO₂ decreased (p < 0.05) thiobarbituric acid reactive substances values (4.26 versus 4.81 mg MDA/kg), which did not change during storage. Among 28 isolated fatty acids from chevon jerky, palmitic (C16:0), stearic (C18:0), oleic (C18:1n9), and linoleic (C18:2n6) acids were the major four fatty acids. Of the 21 positively identified volatile compounds, six terpenes (α-pinene, β-pinene, β-phellandrene, carene, limonene, and cubebene), octanone and nonanal were the most abundant compounds. Neither processing treatment nor storage time significantly influenced the concentration of individual fatty acids and volatile compounds. Cured jerky had higher (p < 0.05) sensory color and flavor scores compared to uncured jerky. Results indicated that inclusion of NaNO₂ might improve color and sensory properties, as well as control the lipid oxidation of chevon jerky. However, the reduction of lipid oxidation in jerky was not revealed in product fatty acid or volatile flavor compounds.     

Deposit formation from lubricant degradation: a uniform layer deposition model

Reported is a new model describing deposit formation and ageing along the so‐called universal mass deposition curve. The penn state micro‐oxidation (PSMO) apparatus produced model deposits at varied test durations in order to study the ageing mechanism of thin film deposits from mineral base oil. Along the ‘universal’ mass deposition curve, mass deposition rates were correlated to film chemistry. Formed by concerted oxidation‐polymerisation reactions, chemical group and elemental content analyses were performed by Fourier transformed infrared spectroscopy‐attenuated total reflectance and energy dispersive spectroscopy, respectively. The results showed that deposit formation initiates as a film — uniform in composition. After an induction period, the film growth accelerates then slows and eventually falls off, with a decrease in mass often observed. These stages reflect underlying physical and chemical changes as the deposit progresses from an initial polymeric, lacquer‐type deposit, towards a final dark, carbonaceous deposit, along the universal mass deposition curve. Carbonyl, hydroxyl and sp³ hybridised carbon were identified as the main functional groups found across all deposit types albeit at different levels. Correlative behaviour was observed between changes in functional group infrared intensities and O‐atom and C‐atom content. These trends are interpreted as reflecting concerted deoxygenation and dehydrogenation processes, throughout the deposit, over the course of ageing, thus providing a foundation for the uniform layer model. Copyright © 2013 John Wiley & Sons, Ltd.