Growth,nutritional quality and safety of oysters (Crassostrea gigas) cultured in the lagoon of Venice (Italy)

Quality aspects of oysters (Crassostrea gigas) from a suspended culture in the lagoon of Venice (Valle Dogà) were examined in different seasons over a 1‐year period. Ecophysiological and commercial quality indicators (condition index, content of meat, shell and intervalvar fluid), nutritional quality parameters (proximate and mineral composition, glycogen content, fatty acid profile, cholesterol, plant sterols, fat‐soluble vitamins content) and levels of organic pollutants (polychlorinated biphenyls and organochlorine pesticides) were determined at different times of the year. Seasonal variations were observed in the nutrient content, with particular regard to moisture (ranging from 866.8 g kg^?1 in June to 938.8 g kg^?1 in September), protein (23.9 g kg^?1 in September to 76.6 g kg^?1 in June), ash (22.5 g kg^?1 in February to 29.5 g kg^?1 in July), lipid (3.0 g kg^?1 in September to 8.8 g kg^?1 in June) and glycogen (0.7 g kg^?1 in September to 11.5 g kg^?1 in February). In spite of this variability, the nutritional quality of the oysters was generally good, especially just before gamete release when the concentration of nutrients was at its maximum. Low levels of organochlorine chemicals were detected in the edible meat of oysters but, because only a limited number of samples were analysed, no general conclusion can be drawn on the safety of seafood from this area. Copyright © 2004 Society of Chemical Industry     

Volatile compounds on the surface and within Iberian dry-cured loin

The profile of volatile compounds from external and internal areas of Iberian dry-cured loin was studied by headspace solid-phase microextraction. Higher levels of 16 volatile compounds (hexane, decane, 3-methylbutanal, several sulphur compounds and some aromatic hydrocarbons) were detected in the outer part of the loins. These differences could be owing to several factors, such as greater exposure to oxygen and dehydration conditions in the surface of the product, which favour oxidation reactions and Strecker degradation of amino acids. Moreover, the addition of spices on the surface and the proximity of a mould layer growing on the surface of the product could also contribute to the higher levels of these compounds on the external layer. However, other sulphur compounds coming from spices showed similar levels on the surface and within the loins. This different behaviour could be a consequence of different diffusion rates depending on the features of the compound and the matrix.     

Phenolic Substances,Flavor Compounds,and Textural Properties of Three Native Romanian Wine Grape Varieties

In this work, the chemical compositions and texture characteristics of three native Romanian wine grape varieties (Feteasc? regal?, Feteasc? alba, and Feteasc? neagr?) were studied. We assessed the distinct characteristics directly linked to their phenolic compositions, volatile profiles, and mechanical properties and compared these characteristics with those of Pinot noir grapes. The effect of the growing zone was also evaluated. Various spectrophotometric indices directly related to the phenolic compositions of berry skins and seeds were determined. The detailed phenolic compositions (anthocyanins, hydroxycinnamoyl tartaric acids, and stilbenes) of the skins were determined using high-performance liquid chromatography methods. Free and bound volatile compounds in the berries were quantified by gas chromatography/mass spectrometry. The textural properties of the skins and seeds were measured by instrumental texture analysis. The results showed high diversity among the varieties and zones that affected the enological potential. Among the white varieties, Feteasc? alb? grapes could be less susceptible to browning as a consequence of their lower trans-caffeoyltartaric acid concentration, whereas Feteasc? regal? grapes from Cluj had the highest concentrations of total free and bound volatile compounds, particularly terpenes and norisoprenoids. Among the red varieties, Feteasc? neagr? was identified as a promising variety to be exploited in the future for its particular phenolic characteristics, particularly those grapes grown in Mica. Nevertheless, Feteasc? neagr? grapes grown in Cluj had the highest total glycosidically bound terpene concentrations. Finally, differences in the mechanical and/or acoustic properties of the skins and seeds could strongly influence the kinetics and completeness of phenolic compound extractions.     

Changes in the free amino acids and the biogenic amine contents during lactic acid fermentation of different lupin species

The aim of the work was to evaluate the profile of free amino acids (FAA) as the possible precursors of biogenic amines (BAs) in different varieties and hybrid lines of Lupinus luteus and Lupinus angustifolius and its changes during fermentation. Lupins have high amounts of FAA, and therefore, significant contents of BAs by the action of bacterial amino acid decarboxylases can be formed. In view of this, the effect of three Pediococcus pentosaceus strains KTU05‐8, KTU05‐9 and KTU05‐10 on BA formation during lupin fermentation was studied. The formation of BAs was monitored during 48‐h fermentation at solid‐state conditions and compared with that in samples after submerged fermentation and in the control nonfermented samples. The lupin variety, fermentation conditions and the Pediococcus strain were found to have the significant effect on the FAA profile and BA contents in fermented lupin; the interaction between analysed factors was F(5.989) = 1755.321 (P < 0.0001) and F(5.660) = 130.736 (P < 0.0001), respectively. A weak correlation was found between amino acid His and histamine (r = 0.3709; P = 0.0005) and between Phe and phenylethylamine (r = 0.3914, P = 0.0002) in lupin samples, but the significant correlations between amino acid Tyr and tyramine and between Lys and cadaverine were not found. By optimising the fermentation technology, it is possible to increase the nutritional value and functionality of lupin.     

Dietary krill oil increases docosahexaenoic acid and reduces 2-arachidonoylglycerol but not N-acylethanolamine levels in the brain of obese Zucker rats

Evidence suggests that dietary long chain polyunsaturated fatty acids (LCPUFAs), and particularly those belonging to the n-3 family, may influence the brain fatty acid profile and, thereby, the biosynthesis of endocannabinoids in rodents. However, the doses used are usually quite high and not comparable with human intake. Recently, we have shown that relatively low doses of dietary n-3 LCPUFAs (4 weeks), in the form of either fish or krill oil, balanced for EPA and DHA content, and against a control diet with no EPA and DHA and similar contents of oleic, linoleic and α-linolenic acids, lower the concentrations of the endocannabinoids, anandamide (AEA) and 2-arachidonoylglycerol (2-AG), in the visceral adipose tissue, and of AEA in the liver and heart, of obese Zucker rats. This, in turn, is associated with lower levels of arachidonic acid in membrane phospholipids and with amelioration of some metabolic syndrome parameters. We investigated here whether in Zucker rats, under the same conditions, fish and krill oil are also able to influence LCPUFA and endocannabinoid profiles in brain. Only krill oil was able to increase significantly DHA levels in brain phospholipids, with no changes in arachidonic acid. DHA increase was associated with lower levels of 2-AG in the brain, whereas AEA and its congeners, N-palmitoylethanolamine and N-oleoylethanolamine, were unchanged. We conclude that, despite the strong impact of dietary n-3 fatty acid on endocannabinoid levels previously observed in peripheral tissues, in the brain only 2-AG is affected by dietary krill oil, suggesting that the beneficial effect of the latter on the metabolic syndrome is mostly exerted by modifying peripheral endocannabinoids. Nevertheless, possible effects of dietary krill oil in the brain through modification of 2-AG levels deserve further investigation.     

Time dependence of bioactive compounds and antioxidant capacity during germination of different cultivars of broccoli and radish seeds

Optimisation of the germination process of different cultivars of broccoli (Brassica oleracea var. italica cv. Lucky, cv. Tiburon and cv. Belstar) and radish (Raphanus sativus cv. Rebel and cv. Bolide) seeds in relation to the content of glucosinolates (GLS), vitamin C and total antioxidant capacity was carried out in order to maximise the health-promoting properties of Brassica sprouts. The content of total and individual GLS varied between species, among cultivars, and germination time. Glucoraphanin in broccoli and glucoraphenin in radish were the predominant GLS in raw seeds (61–77 and 63–129 μmol/g DM, respectively) and, although their content decreased during germination, they were maintained in rather large proportions in sprouts. Vitamin C was not detected in raw seeds and its content increased sharply in broccoli and radish sprouts (162–350 and 84–113 mg/100 g DM, respectively). Raw brassica seeds are an excellent source of antioxidant capacity (64–90 and 103–162 μmol Trolox/g DM in broccoli and radish, respectively) and germination led to a sharp increase. Germination of broccoli cv. Belstar and radish cv. Rebel for 4 days provided the largest glucoraphanin and glucoraphenin content, respectively, and also brought about large amounts of vitamin C and antioxidant capacity.     

Cooking methods of Brassica rapa affect the preservation of glucosinolates,phenolics and vitamin C

Cooking Brassica vegetables as a domestic processing method has a great impact on health-promoting bioactive compounds: glucosinolates (GLS), flavonoids, hydroxycinnamic acids, and vitamin C. In Galicia (NorthWestern Spain), one of the most consumed horticultural crops is Brassica rapa, by using the leaves (turnip greens) and the young sprouting shoots (turnip tops) in different culinary preparations. In order to determine the effect of cooking, on turnip greens and turnip tops, bioactive GLS, flavonoids, hydroxycinnamic acids and vitamin C were analysed and simultaneously determined. The level of retention of each individual compound after cooking procedures was evaluated in the edible organs, and also in the cooking water, in order to compare their composition to a fresh uncooked control. Steaming, conventional boiling, and high-pressure cooking, traditional processing methods of this kind of vegetables, were the three domestic processing methods used in this work. Results showed that total GLS and phenolics were significantly affected by the cooking procedure and the loss rate varied among individual compounds. Steaming was the method that better preserved GLS and phenolic compounds. Conventional boiling and high-pressure cooking methods presented similar rate of losses of total GLS content (64%) and total phenolic content (more than 70%). Degradation among glucosinolate classes, aliphatic or indolic, was similar. The total flavonoids lost in turnip greens were 64% and 67% for conventional boiling and high-pressure, respectively. The main losses were caused by leaching into the cooking water. The concentration of vitamin C suffered a drastic loss in the process of sample handling and after cooking. Despite the fact that any cooking procedure affected negatively the nutritional composition of the turnip greens and tops, our results showed high retentions of individual compounds in steaming, and the lowest retentions were obtained in the traditional high-pressure cooking. High retention of health-promoting compounds in the cooking water should be considered for increasing the intake of properties of B. rapa.     

Reproductive disruption in fish downstream from an estrogenic wastewater effluent

To assess the impact of an estrogenic wastewater treatment plant (WWTP) effluent on fish reproduction, white suckers (Catostomus commersoni) were collected from immediately upstream and downstream (effluent site) of the city of Boulder, CO, WWTP outfall. Gonadal intersex, altered sex ratios, reduced gonad size, disrupted ovarian and testicular histopathology, and vitellogenin induction consistent with exposure to estrogenic wastewater contaminants were identified in white suckers downstream from the WWTP outfall and not at the upstream site. The sex ratio was female-biased at the effluent site in both the fall of 2003 and the spring of 2004; the frequency of males at the effluent site (17-21%) was half that of the upstream site (36-46%). Intersex white suckers comprised 18-22% of the population at the effluent site. Intersex fish were not found at the upstream site. Chemical analyses determined that the WWTP effluent contained a complex mixture of endocrine-active chemicals, including 17beta-estradiol (E2) 17alpha-ethynylestradiol, alkylphenols, and bisphenol A resulting in an estimated total estrogen equivalence of up to 31 ng E2 L(-1). These results indicate that the reproductive potential of native fishes may be compromised in wastewater-dominated streams.     

Prevention of PCDD/F formation and minimization of their emission at the stack of a secondary aluminum casting plant

Results of an extensive 5 year study on a full-scale plant with the specific aim to investigate polychlorinated dibenzo-p-dioxin (PCDD) and polychlorinated dibenzo furan (PCDF) formation and release in a secondary aluminum casting plant are reported. PCDD and PCDF concentrations were evaluated for all the gaseous and solid streams (no liquid stream was present) as well as for the flue gas upstream and downstream of every single unit of the flue gas cleaning system. The study highlights PCDD and PCDF formation particularly in the narrow 320-360 degrees C range. To prevent formation reactions and/or minimize PCDD and PCDF concentration at the stack, effects of the fabric filter substitution, a quenching chamber and a postcombustor installation together with working conditions are investigated. The flue gas cleaning system results in PCDD and PCDF emission at stack of 0.1-0.2 ng I-TEQ/N m3 and in a mass flow of 250-550 nmol/h. The total PCDD and PCDF release into the environment is 0.06 g I-TEQ/yr and the corresponding emission factor, 0.35 microg I-TEQ/ton. It is shown that the global effects of the technological innovation on the reaction mechanisms are the prevention of PCDD/F formation by de novo synthesis and the minimization of their emission.     

Effects of a chemical company fire on the occurrence of polycyclic aromatic hydrocarbons in plant foods

On Friday, September 1, 2006, the facilities of a chemicals distributor in the Spanish town of Caldas de Reis, were almost completely destroyed as a result of a fire. Comprehensive liquid chromatography-fluorescence detection (LC-FD) analyses were performed on plant foods to determine the toxic impact of this kind of accident on population. PAHs from a polluted atmosphere are generally transferred to plants by particle-phase deposition on the waxy leaf cuticle or by uptake in the gas phase through stomata. PAH levels in all samples were not alarming (total PAHs were below 4.240 ng/g) and the PAH profiles were similar, with the exception of peppers, in all vegetal materials (5-to-4 rings ratio of 1–2), suggesting the similarity in source type (the fire). PAH concentrations in plants were related to their surface exposed to air, indicating that the contribution of soil/water PAHs to plants (aerial part) accumulation was insignificant.