Hydrochloric acid extractable minerals and phytate and polyphenols contents of sprouted faba and white bean cultivars

Two faba bean (Hudieba-72 and Bsabir) and three white bean (Serge, Giza and RO21) cultivars were sprouted for 6 days. The sprouted grains were dried and milled. Phytic acid and polyphenols contents and hydrochloric acid (HCl) extractability of minerals from the malt flours were determined at intervals of 2 days during sprouting. Phytic acid and polyphenols contents decreased significantly (P ? 0.01) with increase in sprouting time with concomitant increase in HCl extractable major and trace minerals. The contents of both major and trace minerals were slightly increased with sprouting time. When faba bean seeds were sprouted for 6 days, Bsabir had higher extractable Ca, while Hudieba-72 had higher P, whereas Fe and Mn recorded high level in Hudieba-72. When white bean seeds were sprouted for 6 days, RO21 cultivar had higher extractable Ca, while Giza-3 cultivar had higher P, whereas Fe and Mn recorded high levels in Serge and RO21 cultivars, respectively. There was a good correlation between phytate and polyphenols reduction and increase in extractable minerals with increase in sprouting time for all cultivars.     

Characterisation of Bobal and Crujidera grape cultivars,in comparison with Tempranillo and Cabernet Sauvignon: Evolution of leaf macronutrients and berry composition during grape ripening

We present characterisation data for two Spanish autochthonous grapevines, Bobal and Crujidera, in comparison with the well-known cultivars Tempranillo and Cabernet Sauvignon. Microsatellite markers were used for the molecular characterisation of Crujidera grapevines. Leaf macronutrient contents of the four cultivars were evaluated, as well as their changes at different vine developmental stages, and veraison was seen as the most suitable time to evaluate the nutritional status. Quantitative changes in some physiological parameters and the phenolic composition of the four grape varieties were measured during the last month of ripening. Polyphenols, tannins and anthocyanins increased with grape maturation, although the accumulation of these phenolic compounds and their patterns of evolution varied considerably with the cultivar. The biosynthetic potential of these grapes to produce resveratrol largely depended on the grape variety, with a remarkably high content found in Bobal berry skins.     

Development and Preliminary Experience with an Ease of Extractability Rating System for Prescription Opioids

Abstract

One important factor in the abuse potential of an opioid product is the ease with which active drug can be extracted. There are currently no standards for testing or reporting extractability. This article describes the development of an Extractability Rating System for use by the pharmaceutical industry and regulators. Despite several limitations, this effort serves as a call for standardized testing and reporting so that products can be accurately rated, and should help establish goals for drug developers who wish to develop “abuse-resistant” opioid products.     

Development and preliminary experience with an ease of extractability rating system for prescription opioids

One important factor in the abuse potential of an opioid product is the ease with which active drug can be extracted. There are currently no standards for testing or reporting extractability. This article describes the development of an Extractability Rating System for use by the pharmaceutical industry and regulators. Despite several limitations, this effort serves as a call for standardized testing and reporting so that products can be accurately rated, and should help establish goals for drug developers who wish to develop “abuse-resistant” opioid products.     

土壤中有机污染物的老化及其环境意义

持久性有机污染物随着在土壤中时间的延长,其生物有效性和毒性会逐渐下降的现象被称为老化。老化对有机污染物的有效性和行为归趋有着重要的影响。本文对国外有关老化对有机污染物生物有效性和可浸提性的影响,老化的机理和影响因素,以及老化后有机污染物生物有效性评价方法的研究作了概述。指出老化作为土壤对有机污染物修复的一种自然修复过程,可降低有机污染物的潜在环境风险,具有重要的环境意义。     

猪PSE肉与正常肉肌原纤维蛋白质抽提率和持水性的比较研究

对猪PSE肉与正常肉的肌原纤维蛋白质抽提率、总-SH基和持水性进行了比较研究。通过肌肉蛋白质在不同离子强度溶液中的抽提、0℃贮藏不同时间对肌原纤维蛋白质抽提率、-SH基和持水性的变化的测定,结果表明:PSE肉肌原纤维蛋白质的抽提率、-SH基和持水力都比正常肉低。PSE肉与正常肉间的肌浆蛋白变性差异不明显。由于肌肉的僵硬期的影响,肌原纤维蛋白质持水力与其变性程度要在解硬后(0℃,6～7d)才体现出较好的相关性。肌原纤维蛋白质抽提率可作为鉴别PSE肉与正常肉的重要指标。     

Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc,NaCl and KCl as Processing Aids

The effect of processing aids (2.5 % of talc, NaCl or KCl) on oil extractability and the profile of phenolic and volatile compounds of Istarska bjelica and Leccino oils was studied. Talc significantly increased extractability in both cultivars, while salts increased extractability in Leccino cv. In the laboratory extracted oils, phenols were determined by a RP‐HPLC–DAD method, whereas volatiles were determined by SPME/GC–MS. Talc addition significantly decreased hydroxytyrosol and increased ligstroside derivatives in produced oils, but did not affect the total phenol content. Among volatile compounds, only Z‐2‐penten‐1‐ol in Leccino and 1‐pentene‐3‐one in Istarska bjelica oils significantly increased by talc addition. Salts improved transfer of most individual phenols into oil, particularly oleuropein derivatives, and increased C6 aldehydes and C5 volatiles in Leccino oils. NaCl exerted a stronger effect in increasing individual phenols and volatiles than KCl.     

Extractability and chemical and enzymic degradation of psyllium (Plantago ovata Forsk) seed husk arabinoxylans

To assess the potential of arabinoxylan (AX)-rich psyllium (Plantago ovata Forsk) seed husk (PSH) as a source for production of arabinoxylo-oligosaccharides (AXOS), the parameters determining PSH AX extraction yield and the chemical and enzymic hydrolysis of PSH AX were investigated. The seed husk material had a high content of AX (62.5%) with an arabinose to xylose ratio of 0.41. The water extractability of PSH AX was affected by suspension concentration rather than by temperature. Maximally, 27% of all AX could be extracted, even when using very dilute suspensions (0.1% w/v). When subjected to alkaline conditions, a pH of at least 12 was needed to significantly increase extractability (up to 77% of all AX). The extractability-increasing effect of alkali was, however, reversible, as extractability decreased again when lowering the pH. Acid hydrolysis at high temperature drastically increased AX extraction yields (up to 97% of all AX), released monomeric arabinose (up to 38%), and lowered the average degree of polymerisation (DP_avg) of the AX (down to 31). The presence of substituents (arabinose, xylose, rhamnose and galacturonic acid) on the xylan backbone was an important factor limiting degradation by xylanases. Enzyme preparations containing substituent-removing enzymes were far better for enhancing the extractability of a large portion of the AX population (up to 82%) and for degrading the extracted fragments (down to DP_avg 14) than preparations lacking such activities. The above results show that PSH is a good source for the production of AXOS, since both chemical and enzymic treatments significantly increase the extractability of PSH AX and convert PSH AX molecules into small fragments.     

Dynamic rheological behavior of meat proteins during acid‐induced gelation

Glucono‐δ‐lactone (gdl) is used to promoting gelification of muscle proteins in restructured foods. Protein gelification can be achieved by lowering enough the pH to promote interactions between protein molecules. The gdl was added to a muscle extract (1.2 % w/w) at 4, 12, 20 and 28°C and pH and rheological behavior were observed using a controlled stress rheometer. Changes in pH induced by gdl hydrolysis were more noticeable at 28°C (final pH 4.40) than at 4°C (final pH 5.02). The gdl hydrolysis rate depends on temperature, being lower at low temperature and increasing with temperature. This temperature influence on pH decrease was reflected on muscle protein gels viscoelastic behavior, where the proteins cross‐linking were caused by the acidification, enough to form a gel structure. Maximum storage (G') and loss (G”) modules were achieved at pH values between 4.5‐5.5, near to myofibrillar proteins isoelectric point. Samples presented a liquid‐like behavior (G'>G") during the acid‐induced gelation. Stronger gels were formed at high temperatures. At this point, loss of solubility and structure were caused by an excess of acid in the medium.     

Effect of processing on the extractability of oat β-glucan

The effects of cooking, baking, fermentation and drying on the extractability of β-glucan were studied. The β-glucan was isolated from porridge, bread and fermentate both fresh and dry. Analyses were performed using three hydrolysis methods: acid hydrolysis (AH) with H₂SO₄, lichenase hydrolysis (LH) and the modified AOAC 995.15 method (MH). As shown by the DP3:DP4 ratio, processing did not affect the structure of soluble β-glucan. Cooking increased the amount of soluble β-glucan but baking decreased it. Thus, cooking appears to be the most favourable process when health effects are concerned.