Antioxidant activity of virgin olive oil phenolic compounds in a micellar system†

The antioxidant activity of two virgin olive oils, obtained from the same olive (Olea europaea sativa) batch but processed with different hammer crushing conditions, was evaluated by measuring their protective action towards linoleic acid peroxidation in a micellar system. The antioxidant efficiency (AE) of the oil phenolic fraction was higher when the olives were processed with a higher hammer crusher rotation rate. HPLC analysis demonstrated that one of the main derivatives of oleuropein, indicated as 3,4-DHPEA-EDA (the dialdehydic form of elenolic acid linked with 3,4-dihydroxyphenylethanol), is present only in the oil with higher AE. 3,4-DHPEA-EDA showed the greatest antioxidant ability among virgin olive oil phenols. Its greater efficiency in the micellar system in comparison with 3,4-dihydroxyphenylethanol (3,4-DHPEA) is related to its greater lipophilicity. It is suggested that the behaviour in the water–micellar environment is representative of that in a real system such as tomato-based sauce with added virgin olive oil. © 1999 Society of Chemical Industry     

Resistant starch formation during baking -effect of baking time and temperature and variations in the recipe

Summary The dietary fibre content in white wheat bread, measured with an enzymatic, gravimetric method, was almost 20% higher than in the corresponding flour. The increment was largely explained by the formation of resistant starch, i.e. starch available to amyloglucosidase only after solubilization with 2m-KOH. The resistant starch was formed in the oven or upon cooling of the finished bread. The water content in the dough seemed to influence the extent of the resistant starch formation, whereas changes in the fat content had no effect. The results indicate that the resistant starch might be hard retrograded starch, possibly amylose.

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Bildung von resistenter Stärke während des Backens in Abhängigkeit von Backzeit, Backtemperatur und Rezeptvariationen

Zusammenfassung Die Menge an Ballaststoffen, die nach einer enzymatisch-gravimetrischen Methode bestimmt wurde, war in weißem Weizenbrot fast 20% höher als in dem entsprechendem Mehl. Die Erhöhung konnte zum großen Teil auf die Bildung von resistenter Stärke zurückgeführt werden, d. h. auf eine Stärkefraktion, die nur nach Auflösung mit 2m-KOH für Amyloglucosidase zugänglich ist. Die resistente Stärke wird während des Backens oder während der Abkühlung des Brotes gebildet, und die Menge scheint vom Wassergehalt des Teiges, aber nicht vom Fettgehalt abhängig zu sein. Die Resultate dieser Untersuchung weisen darauf hin, daß die resistente Stärke retrogradierte Stärke, möglicherweise Amylose, ist.

     

Aqueous photochemical reaction kinetics and transformations of fluoxetine

Fluoxetine (FLX) was shown to be photoreactive in sunlit surface waters. FLX degraded in deionized water when exposed to simulated sunlight with a half-life of 55.2+/-3.6 h(-1). Photodegradation products were identified using high performance liquid chromatography-UV (HPLC-UV) and liquid chromatography tandem mass spectrometry (LC-MS-MS) using electrospray (ES) ionization. Defluorination of the trifluoromethyl group in FLX and in fluometuron and flutalanil,two other compounds containing this functional group, is suggested to be a common direct photolysis pathway for trifluoromethylated compounds. Products resulting from O-dealkylation of FLX were also observed. The rate of degradation was faster in synthetic field water where .OH was the likely dominant oxidant in the system. The bimolecular rate constant for the reaction between FLX and .OH was measured as (8.4+/-0.5) x 10(9) and (9.6 +/-0.8) x 10(9) M(-1) s(-1) using two different methods of competition kinetics. Indirect photodegradation reactions could lead to the production of hydroxylated and O-dealkylated compounds. Although direct photolysis could potentially limitthe persistence of FLX in surface waters, its degradation by indirect photolysis would proceed faster. Thus, this latter process could be important in the elimination of FLX in surface waters.     

Effect of coffee physical structure on volatile release

The mechanisms of volatile release from soluble coffee powders with different roasting degrees were studied. The presence of volatiles in the headspace during coffee humidification was analyzed by gas chromatography. Small amounts of volatiles were observed at low water activities (a_w), independently from the roasting degree; as the a_w increased headspace volatiles rose and then decreased as the moisture further increased. The changes in a_w and volatiles went along with the changes of coffee structure from a free-flowing powder to a sticky viscous fluid. The mechanism of volatiles release was controlled by both kinetic and thermodynamic factors. The former prevailed at low a_w in glassy systems; while the latter became important at high a_w when, due to increased mobility, equilibrium conditions were approached. Modified state diagrams were used to predict the critical temperature and a_w at which structural collapse and volatile release occurred. As far as equilibrium condition was achieved, coffee volatiles were partially re-adsorbed in the liquid phase.     

Conductometric behaviour of alkali metal halides in non-aqueous solvents containing crown-ethers

The conductometric behaviour of NaCl, KCl and RbCl in ethanol solutions, in the presence of dicyclohexyl-18-crown-6, and of KI in acetonitrile solutions, in the presence of 12-crown-4, 15-crown-5, 18-crown-6, dibenzo-18-crown-6 and dicyclohexyl-18-crown-6, has been investigated. The analysis of data has been performed by means of the Fuoss-Onsager-Skinner equations and the results compared with the parameters of the same salts in pure solvents. The addition of crown-ether to the ethanol solutions gives rise to a greater decrease in conductivity for KCl and RbCl than for NaCl, so that the maximum difference in the Λ_o values which is 4.7 Λ unit in pure ethanol, decreases to 0.9 Λ unit. Also the association constant to ion pairs of the three salts which is appreciable in pure ethanol, decreases to zero when the crown-ether is added. In acetonitrile the difference in the Λ_o values for systems with and without crowns is small for 12-crown-4 (～2.9 Λ unit); it increases according to the complexity of the added crown (～21 Λ unit for the 15-crown-5, ～24 Λ unit for the 18-crown-6, ～ 30 Λ unit for the dicyclo- and dibenzo-18-crown-6). A small association constant value was found for the systms KI with 12-crown-4 and with 15-crown-5 in this solvent. The results of the above systems are discussed in terms of competitive interaction forces of the crown-ethers and the solvent molecules on the ionic species present in solution.     

Polymeric proanthocyanidins in skins and seeds of 37 Vitis vinifera L. cultivars: a methodological comparative study

Abstract: The polymeric proanthocyanidins (PAs) composition of skins and seeds from different Vitis vinifera L. cv. was evaluated, sampling 37 cultivar, preserved in the grapevine collection of Grinzane Cavour (Piedmont, Italy). PAs were quantified using both spectrophotometric (n‐butanol and vanillin assay) and chromatographic (high‐performance liquid chromatography [HPLC]) methods, and the evaluation of their antioxidant activity was performed using the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging assay. Results of PAs quantification with the different methods were significantly correlated. A strong correlation pointed out between anthocyans and PAs content (particularly regarding HPLC method; r = 0.9359, P = 0), and the antioxidant activity was not dependent on the polymeric PAs content, but negatively correlated with the degree of polymerization (r =–0.6102, P = 1 × 10^?4). The hierarchical clustering on principal components analysis allowed grouping the samples in 3 different clusters, observing a direct association between the cluster classification and the anthocyans/PAs content.     

In vitro fermentation characteristics of diets with different forage/concentrate ratios: comparison of rumen and faecal inocula

BACKGROUND: The aim of this trial was to evaluate the replacement of rumen fluid with faeces as inoculum in studying the in vitro fermentation characteristics of diets for ruminants using the in vitro gas production technique. Six iso‐protein diets with different forage/concentrate ratios were incubated with rumen fluid (RI) or faeces (FI) collected from sheep. RESULTS: Most of the fermentation parameters were influenced by diet and inoculum (P < 0.01). With both inocula, organic matter degradability (dOM), cumulative gas production (OMCV) and maximum fermentation rate (R_max) increased as the amount of concentrate in the diet increased. R_max was lower with FI vs RI (P < 0.01); dOM was higher with FI vs RI and the diet × inoculum interaction was significant. As expected, with both inocula, R_max increased as the neutral detergent fibre content of the diet decreased. Significant correlations were obtained using both inocula between OMCV/dOM and gas/volatile fatty acid (VFA), while the correlation VFA/dOM was significant only with FI. The microbial biomass yield calculated by stoichiometric analysis for all diets was higher with FI vs RI. With FI the organic matter used for microbial growth showed an overall decreasing trend as the amount of concentrate in the diet increased. CONCLUSION: The results indicate that both faeces and rumen fluid from sheep have the potential to be used as inoculum for the in vitro gas production technique. Copyright © 2011 Society of Chemical Industry     

Antioxidant properties,radical scavenging activity and biomolecule protection capacity of flavonoid naringenin and its glycoside naringin: a comparative study

BACKGROUND: This study was designed to evaluate and compare antioxidant capacity and radical scavenging activity of naringin and its aglycone by different in vitro assays. The effects of flavanones on lipid peroxidation, glutathione (GSH) oxidation and DNA cleavage were also assessed. RESULTS: The results showed that naringenin exhibited higher antioxidant capacity and hydroxyl and superoxide radical scavenger efficiency than naringin. Our results evidenced that glycosylation attenuated the efficiency in inhibiting the enzyme xanthine oxidase and the aglycone could act like a more active chelator of metallic ions than the glycoside. Additionally, naringenin showed a greater effectiveness in the protection against oxidative damage to lipids in a dose‐dependent manner. Both flavanones were equally effective in reducing DNA damage. However, they show no protective effect on oxidation of GSH. CONCLUSION: The data obtained support the importance of characterizing the ratio naringin/naringenin in foods when they are evaluated for their health benefits. Copyright © 2010 Society of Chemical Industry     

Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids

The aim of this work was to investigate the effects of hydrocolloid addition on rheological properties and breadmaking performance of rice-buckwheat batter at different water levels. Xanthan gum (XG) and propylene glycol alginate (PGA) were added to rice-buckwheat blend (60:40) at levels of 0.5–1.5%. Batter rheological properties were investigated using dynamic measurements in the linear viscoelastic range (frequency sweep and time cure tests). The addition of both hydrocolloids significantly enhanced the storage modulus (G′) of batter. XG exerted greater effect on G′ than PGA. Different effects on starch gelatinisation were observed for the two hydrocolloids. PGA breads showed higher improvement in terms of increased specific volume (V_s), decreased crumb firmness and crumb structure than XG breads. Different technological behaviours were explained on the basis of batter rheological properties.     

Quality control of Aspergillus flavus and A. parasiticus agar and comparison with dichloran 18% glycerol agar: a collaborative study

AFPA culture medium, which is used for recognition of Aspergillus flavus and A. parasiticus, has been validated in a collaborative study including nine laboratories located in Australia, Brazil, Denmark, The Netherlands, Sweden and United Kingdom. Three freeze-dried fungal mixtures, containing A. flavus/A. parasiticus and background fungi, were produced and checked for homogeneity. The coefficients of variance were low, ranging from 0.81% to 1.09% for total fungal counts and between 2.50% and 2.72% for counts of A. flavus/A. parasiticus. The laboratories analysed the contents of two vials of each mixture on commercial A. flavus and A. parasiticus agar (AFPA), in-house-made AFPA, and on a standard media, dichloran 18% glycerol agar (DG18). Reproducibility values for counts of A. flavus/A. parasiticus indicated no differences between the commercial AFPA and the in-house-made AFPA. Variation between laboratories was low, indicating that the medium was effective in use. Reproducibility values for DG18 were higher. There were no differences in counts of A. flavus/A. parasiticus on AFPA and DG18. However, DG18 gave slightly higher total fungal counts compared to AFPA.