Intra- and interspecific mineral composition variability of commercial instant coffees and coffee substitutes: Contribution to mineral intake

The present paper reports the amount and estimated daily mineral intake of nine elements (Ca, Mg, K, Na, P, Fe, Mn, Cr and Ni) in commercial instant coffees and coffee substitutes (n = 49). Elements were quantified by high-resolution continuum source flame (HR-CS-FAAS) and graphite furnace (HR-CS-GFAAS) atomic absorption spectrometry, while phosphorous was evaluated by a standard vanadomolybdophosphoric acid colorimetric method.Instant coffees and coffee substitutes are rich in K, Mg and P (>100 mg/100 g dw), contain Na, Ca and Fe in moderate amounts (>1 mg/100 g), and trace levels of Cr and Ni. Among the samples analysed, plain instant coffees are richer in minerals (p < 0.001), except for Na and Cr. Blends of coffee substitutes (barley, malt, chicory and rye) with coffee (20–66%) present intermediate amounts, while lower quantities are found in substitutes without coffee, particularly in barley.From a nutritional point of view the results indicate that the mean ingestion of two instant beverages per day (total of 4 g instant powder), either with or without coffee, cannot be regarded as important sources of minerals to the human diet, although providing a supplementation of some minerals, particularly Mg and Mn in instant coffees. Additionally, and for authentication purposes, the correlations observed between some elements and the coffee percentage in the blends, with particular significance for Mg amounts, provides a potential tool for the estimation of coffee in substitute blends.     

Use of coffee by‐products for the cultivation of Pleurotus citrinopileatus and Pleurotus salmoneo‐stramineus and its impact on biological properties of extracts thereof

Incorporating spent coffee grounds (SCGs), a by‐product from coffee brewing, in growth substrate of beneficial edible mushrooms is an approach that has to be further studied due to its potential positive outcomes: environmental impact mitigation, production costs reduction and beneficial impact on consumer health. Hence, cultivation of Pleurotus citrinopileatus and Pleurotus salmoneo‐stramineus was tested using SCG which enabled maximum production yield of P. citrinopileatus which was of 25.1% (w/w). Variable antidiabetic potential was observed between aqueous and enzymatic extracts (3.8%–29% inhibition) regardless species and substrates, whereas aqueous extract of P. citrinopileatus grown in substrate without SCG stood out presenting the highest antioxidant activity and inhibition activity of angiotensin I‐converting enzyme (IC₅₀ = 123 μg mL^?1). Ethanolic and aqueous extracts of both Pleurotus species grown in the presence or absence of SGC proved to be an interesting prebiotic source for growth of Bifidobacterium animalis Bo in comparison with fructooligosaccharides (FOS).     

Antimicrobial Activity of Binary and Ternary Mixtures of Vanillin,Citral, and Potassium Sorbate in Laboratory Media and Fruit Purées

The susceptibility of Escherichia coli, Salmonella enteritidis, Saccharomyces cerevisiae, and Zygosaccharomyces bailii to binary and ternary mixtures of potassium sorbate (KS), vanillin (V), and citral (C) was evaluated according to the Berenbaum experimental design, in laboratory media. For some V/C combinations, KS inhibitory concentrations were determined in agarized melon and mango purées by the spiral gradient endpoint (SGE) method. In laboratory media, inhibitory antimicrobial combinations were generally additives. For the yeasts, some synergistic effects were observed. All Berenbaum mixtures which resulted inhibitory in laboratory media were confirmed in the fruit purées. When the SGE method was used, several inhibitory ternary mixtures were found. The lowest inhibitory KS concentrations, estimated for a given V/C combination, corresponded to the bacteria assayed in melon purée. Z. bailii was not inhibited at any condition. Some synergistic antimicrobial combinations (595 ppm V + 251 ppm C + 8 ppm KS in melon and 280 ppm V + 123 ppm C + 8 ppm KS in mango purées) could be useful to achieve a desired inhibitory effect in fruit purées while reducing their concentrations.     

Effect of addition of Agaricus blazei mushroom residue to milk enriched with Omega‐3 on the prevention of lipid oxidation and bioavailability of bioactive compounds after in vitro gastrointestinal digestion

The residue from a hydroalcoholic extract of the mushroom Agaricus blazei (MAR) was evaluated for phenolic compounds, flavonoids and antioxidant activity. The ability of MAR to slow the oxidation of Omega‐3 resulting from light exposure in milk matrix, and its bioavailability after in vitro digestion was investigated. MAR presented phenolic compounds and flavonoids and showed antioxidant activity. At each concentration, addition of MAR to Omega‐3‐supplemented milk inhibited the production of conjugated dienes and malonaldehyde compared with samples without MAR. The bioavailability assay showed that polyphenols were still present after in vitro digestion and had antioxidant activity.     

In vitro digestibility of phenolic compounds from edible fruits: could it be explained by chemometrics?

The health benefits of phenolic compounds depend on the ingested amount, molecular diversity and gastrointestinal digestibility. The phenolic profile of eight fruits (blackberry, blueberry, strawberry, raspberry, mulberry, pomegranate, green and red globe grapes) was chemometrically associated with their in vitro digestibility (oral, gastric, intestinal). Extractable phenols, flavonoids and anthocyanins strongly correlated with each other (r ≥ 0.84), proanthocyanidins with anthocyanins (r = 0.62) and hydrolysable phenols with both extractable phenols (r = 0.45) and proanthocyanidins (r = ?0.54). Two principal components explained 93% of the variance [61% (free‐phenols), 32% (bounded‐phenols)], and four clusters were confirmed by hierarchical analysis, based in their phenolic richness (CLT 1‐4: low to high) and molecular diversity. In vitro digestibility of extractable phenols and flavonoids was blackberry (CLT‐4)> raspberry (CLT‐2)> red grape (CLT‐1) related to their phenolic richness (r ≥ 0.96; P < 0.001), but anthocyanins’ digestibility was pH‐dependent. Chemometrics is useful to predict the in vitro digestibility of phenolic compounds in the assayed fruits.     

Investigation of the in vivo antioxidative activity of Cynara scolymus (artichoke) leaf extract in the streptozotocin‐induced diabetic rat

The in vivo antioxidant activity of a quantified leaf extract of Cynara scolymus (artichoke) was studied. The aqueous artichoke leaf extract (ALE), containing 1.5% caffeoylquinic acid with chlorogenic acid being most abundant (0.30%), and luteolin‐7‐O‐glucoside as major flavonoid (0.15%), was investigated by evaluating the effect on different oxidative stress biomarkers, after 3 wk oral supplementation in the streptozotocin‐induced diabetic rat model. Apart from two test groups (0.2 g ALE/kg BW/day and 1 g ALE/kg BW/day, where BW is body weight), a healthy control group, untreated oxidative stress group, and vitamin E treated group (positive control) were included. A 0.2 g/kg BW/day of ALE decreased oxidative stress: malondialdehyde and 8‐hydroxydeoxyguanosine levels significantly diminished, whereas erythrocyte glutathione levels significantly increased. A 1.0 g/kg BW/day ALE did not show higher antioxidant activity.     

Geographical characterisation of honeys according to their mineral content and antioxidant activity using a chemometric approach

In this article, discrimination models are presented, relating the origin of honey samples to several variables, being the concentrations of different cations and anions in the honey samples measured by ion chromatography, and parameters that measure/reflect the antioxidant activity of the honey samples. The unsupervised method, principal component analysis, and supervised discrimination methods, such as linear and quadratic discriminant analysis, and classification and regression trees (CART), were applied to evaluate the existence of data patterns and the relationship between geographical origin and the measured parameters. The model with the best predictive ability (%CCR_TEST = 66.67%), the best overall % specificity (80%) and the best overall % sensitivity (67%) was found to be CART. It was proven that the mineral content and parameters analysed can provide enough information for the geographical characterisation and discrimination of honey.     

PBDEs in European background soils: levels and factors controlling their distribution

Surface soils (0-5 cm) from remote/rural woodland (coniferous and deciduous) and grassland locations on a latitudinal transectthrough the United Kingdom and Norway were analyzed for polybrominated diphenyl ethers (PBDEs). Concentrations ranged between 65 and 12 000 sigma(ALL)PBDE ng kg(-1) dry weight. PBDE-47, -99, -100, -153, and -154-the major constituents of the penta-BDE technical product-dominated the average congener pattern of the soils. Indeed, the average congener composition and distribution measured in these European background soils closely matched that reported in the technical penta-BDE product. This is interpreted as evidence that transfer of the congeners present in penta-BDE-treated products from source-air-soil occurs with broadly similar efficiency, perhaps because there has been little weathering/degradation/alteration of the congener source pattern by processes operating during atmospheric transport or within the soil itself. BDE-183, a marker for the octa-BDE mix, was detected at concentrations ranging from <9 to 7000 (median approximately 50 ng kg(-1)). In most soils, it made a minor contribution to the sigma(ALL)PBDE concentration, but it was a major component in some samples from northern England. Forest soils tended to have higher concentrations than grasslands. Underlying the average soil composition, some differences in the congener pattern were observed. Notably, there was evidence of latitudinal fractionation, with the relative contribution of PBDE-47 and lighter congeners to the sigmaPBDE increasing northwards (with increasing distance from source areas), while the proportion of PBDE-99 and heavier congeners decreased. Plots of concentration against percentage soil organic matter had different slopes for different congeners. Higher slopes were generally seen for the lighter PBDEs (e.g., PBDE-47), indicating that they have undergone some air-surface exchange (hopping), while the slopes of heavier congeners (e.g., PBDE-153) were close to zero, indicating that they are retained more effectively by soils after deposition.     

Ady2p is essential for the acetate permease activity in the yeast Saccharomyces cerevisiae

To identify new genes involved in acetate uptake in Saccharomyces cerevisiae, an analysis of the gene expression profiles of cells shifted from glucose to acetic acid was performed. The gene expression reprogramming of yeast adapting to a poor non-fermentable carbon source was observed, including dramatic metabolic changes, global activation of translation machinery, mitochondria biogenesis and the induction of known or putative transporters. Among them, the gene ADY2/YCR010c was identified as a new key element for acetate transport, being homologous to the Yarrowia lipolytica GPR1 gene, which has a role in acetic acid sensitivity. Disruption of ADY2 in S. cerevisiae abolished the active transport of acetate. Microarray analyses of ady2Delta strains showed that this gene is not a critical regulator of acetate response and that its role is directly connected to acetate transport. Ady2p is predicted to be a membrane protein and is a valuable acetate transporter candidate.     

Inactivation of Endogenous Rice Flour β-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated Flour

The apparent reduction of β-glucan (BG) molecular weight in rice-based gluten-free (GF) breads fortified with cereal BG concentrates reveals the presence of β-glucanase activity in rice flour. Inactivation of endogenous β-glucanase in rice flour thus seems to be a necessary step when developing GF breads enriched with BG of high molecular weight. The aim of this work was to study the thermal inactivation of endogenous β-glucanase in rice flour by means of microwave (MW) processing; rice flours preconditioned at four different moisture levels (13, 16, 19, 25 %) were treated by MW radiation at 900 W and five MW treatment times (ranging from 40 s to 8 min, applied stepwise at 20-s intervals). The effects of microwaves on starch crystallinity, pasting, and thermal properties of MW-treated rice flours were also explored. The β-glucanase activity in rice flours was assessed by the rate of decrease in specific viscosity of a dilute solution of a purified β-glucan preparation, upon addition of flour extracts. MW proved to be a useful alternative for thermal inactivation of endogenous β-glucanase in rice flours when applied to moistened samples. The inactivation process followed a first-order kinetic response and the apparent rate constant of thermal inactivation increased exponentially with the moisture content of the flour, M, according to the equation 0.0146·exp (0.212·M) (R ²?=?0.97). The MW time required for complete β-glucanase inactivation was only 4 min when the initial flour moisture increased to 25 %. Following MW treatment, the starch crystallinity was unaffected (p?>?0.05) and the side effects of the treatment on flour pasting and thermal properties were rather negligible.