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Canarium salomonense (ngali nuts) had an oil content of 736 g kg?1 dry weight. The major fatty acids present were oleic (41–6%), palmitic (34–9%) and stearic (12–6% of the total fatty acids). The nuts produced a yellow oil which had a low free fatty acid content. The fatty acid composition of C salomonense is similar to palm oil and could be used as a general purpose cooking oil. 相似文献
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Genetic correlations among Predicted Differences for milk yield corrected for economic value of fat content, annualized yield, yield persistency, conception rate, and culling rate were estimated. Correlations were .43 between yield persistency and annualized yield, .42 between yield persistency and conception rate, and .1 between annualized yield and conception rate. For Predicted Differences for these traits computed separately for each of first three parities, correlations between pairs were highest for annualized yield and lowest for culling rate. Regression coefficients for conception rate from cow insemination records on daily yield preceding insemination and on absolute change of yield during month of insemination were significantly negative for the first three parities. A positive pleiotropic effect for yield, yield persistency, and conception rate was suggested; therefore, progeny testing for yield persistency may improve yield and conception rate. High yields and large changes of yield during month of insemination adversely affected conception rate of cows within herds. 相似文献
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A small commercially available laboratory mill was found to be suitable to dehull small batches of sorghum grain. The device used one grinding plate and an agitating dimpled plate and took about 1 min to adequately dehull the grain. At the completion of dehulling period decorticated grain was collected directly in a sample holder. Data from various cultivars, grain sizes and types of grain were reproducible. It only required 10 s to clear the device between samples. 相似文献
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Ali Bu-Abbas Emma Copeland Michael N Clifford Ron Walker Costas Ioannides 《Journal of the science of food and agriculture》1997,75(4):453-462
The present study was undertaken to evaluate the role of individual flavanols in the antimutagenic potential of green tea. Aqueous extracts of green tea were fractionated into four fractions, each of which was fully defined with respect to its content of (-)-epigallocatechin gallate, (-)-epicatechin gallate, (-)-epigallocatechin, (-)-epicatechin and gallic acid. The ability of each fraction to antagonize the mutagenicity of four model mutagens, namely N-nitrosopyrrolidine, benzo(a)pyrene, 2-aminoanthracene and Glu-P-1 (2-amino-6-methyldipyrido[1,2-a: 3,2-d]imidazole), was investigated in the Ames test. No correlation could be established between any of the flavanols and antimutagenic potential. Similarly, no correlation was evident between the flavanol content of each fraction and its ability to inhibit CYP1A, as exemplified by the O-dealkylations of methoxy- and ethoxy-resorufin. Furthermore, no relationship could be established between CYP2B activity, as exemplified by the O-depentylation of pentoxyresorufin and the antimutagenic potential of green tea. Using a modified Ames test procedure, the ability of each tea fraction to scavenge the metabolically generated reactive intermediates of the model mutagens was investigated, this being an additional mechanism of the antimutagenic potential of green tea. Generally, fractions with high flavanol content were more effective scavengers. It is concluded that the contribution of flavanols to the antimutagenic activity of green tea is, at best, limited. ©1997 SCI 相似文献
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Lina Mayuoni-kirshinbaum Zipora Tietel Ron Porat Detlef Ulrich 《European Food Research and Technology》2012,235(2):277-283
During the last few years, there has been a tremendous increase in consumption of pomegranate fruit and juice. Nevertheless, very little is yet known regarding the volatile constituents that determine the unique aroma of pomegranate fruit. We extracted aroma volatiles from fresh ‘Wonderful’ pomegranate juice using solvent-assisted flavour evaporation (SAFE) and headspace solid-phase micro-extraction (HS-SPME) methods, and applied gas chromatography–olfactometry (GC–O) (‘sniffing’) combined with gas chromatography–mass spectrometry (GC–MS) analysis, in order to identify volatile aroma-active compounds. In addition, we performed stir bar sorptive extraction (SBSE) of pomegranate aroma volatiles, coupled with GC–MS analysis, in order to assist in identifying aroma-active compounds. Overall, we tentatively identified 23 volatiles in the SAFE and HS-SPME extracts; they belonged to various chemical classes, including aldehydes, terpenes, alcohols, esters, furans and acids. Using the GC–O nasal impact frequency method, we tentatively detected 12 aroma-active peaks and identified the corresponding odourants by GC–MS. The aroma-active compounds of ‘Wonderful’ pomegranates were ethyl-2-methylbutanoate (fruity, apple), hexanal (green), β-pinene (pine, herbal), β-myrecene (woody, musty), cis-3-hexenal (green), limonene (fruity, musty), cis-2-heptenal (soapy, mushroom), cis-3-hexenol (earthy, grassy), 2-ethylhexanol (floral), β-caryophyllene (fruity, musty), 2(5H)-furanone (sweet, fruity) and β-sesquiphellandrene (terpene, almond). Overall, the flavour of ‘Wonderful’ pomegranate fruit derives from a mixture of various ‘green’, ‘woody’, ‘earthy’, ‘fruity’, ‘floral’, ‘sweet’ and ‘musty’ notes. 相似文献
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