Comparison of Phenols in Smokes of Lamina and Midrib of Flue-cured Tobacco

In order to reveal the difference of the main stream smoke composition between lamina and midrib of flue-cured tobacco, the yields of neutral, basic, acidic and phenolic fractions of the smoke condensates of lamina and midrib cigarettes were compared. The composition of the phenolic fractions were also compared by glass capillary gas chromatography. Neutral and basic fractions were dominant in lamina smoke condensate, while ether insoluble fraction was dominant and formed about a half in midrib smoke condensate. For the semi-quantitative analysis of phenols with gas chromatography mono- and dihydroxybenzenes were extracted from the smoke condensate and missing of these compounds by oxidation was prevented by addition of dl-ascorbic acid. After trimethylsilylation they were simultaneously examined with gas chromatography. It was found that 4-methyl, 4-ethyl and 4-vinylcatechol in lamina smoke were much more rich than those in midrib smoke, while coniferylalcohol (a compound found first in cigarettes smoke condensates) was much more rich in midrib smoke.     

The human allergens of mesquite (Prosopis juliflora)

BACKGROUND: A computerized statistical analysis of allergy skin test results correlating patient reactivities initiated our interest in the cross-reactive allergens of mesquite tree pollen. In-vitro testing with mesquite-sensitized rabbits and a variety of deciduous tree pollens revealed so many cross-reactivities that it became apparent there could be more allergens in mesquite than previously described in the world literature. Our purpose was to examine the allergens of mesquite tree pollen (Prosopis juliflora) which elicit an IgE response in allergic humans so that future research could determine if these human allergens cross-react with various tree pollens in the same manner as did the mesquite antiserum from sensitized rabbits. METHODS: Proteins from commercial mesquite tree pollen were separated by polyacrylamide gel electrophoresis in the presence of sodium-dodecyl-sulphate. These mesquite proteins were subjected to Western blotting using pooled sera from ten mesquite-sensitive patients and goat anti-human IgE. The allergens were detected using an Amplified Opti-4-CN kit, scanned, and then interpreted by Gel-Pro software. RESULTS: Thirteen human allergens of mesquite pollen were detected in this study. CONCLUSION: The number of allergens in this study of mesquite exceeded the number identified previously in the literature. With the increased exposure to mesquite through its use in "greening the desert", increased travel to desert areas and exposure to mesquite in cooking smoke, the possible clinical significance of these allergens and their suggested cross-reactivity with other tree pollens merit further study.     

Fractionation of Cigarette Smoke Components and Some Low Boiling Point Nitrogenous Compounds (I)

The chemical components of cigarette smoke produced in constant volume continuous smoking by an artificial smoking device were systematically fractionated into basic, acidic, neutral, phenolic, carbonyl and mercuric chloride-precipitable compounds. From the low boiling basic fractions ammonia, methylamine and ethylamine were qualitatively identified by paper chromatography, and pyridine and nicotine were isolated and identified by elementary analyses, mixed examinations and infrared spectra. An unidentified substance having elementary analysis values of C, 29.40; H, 1.93; N, 22.40 as picrate (m.p. 250°C, dec.) was isolated.     

Flavor Components of Roasted Almond

Roasted almond volatiles were separated into basic, carbonyl and non-carbonyl fractions. Each fraction was analyzed by combination gas chromatography-mass spectrometry. Twenty-five compounds, in addition to eighteen known components, were identified. Many of the components identified were considered to contribute to the overall flavor. 2,5-Dimethyl-4- hydroxy-3(2H)-furanone, which was identified from methanol extract of roasted almond, seemed to make the largest contribution to the sweet aroma of roasted almond.     

Mesquite pod extract modifies the reproductive physiology and behavior of the female rat

Phytoestrogens are non steroidal compounds that can bind to estrogen receptors, mimicking some effects of estradiol (E(2)). These compounds are widespread among legumes, which are used as pasture, and their importance in animal agriculture has increased. Mesquite (Prosopis sp) is a widespread legume, widely used to feed several livestock species in Mexico. The main product of mesquite is the pod, which is considered high quality food. As a legume, it could be assumed that mesquite contains some amounts of phytoestrogens which might induce potential estrogenic effects. However, to our knowledge, there are no reports regarding the possible estrogenic activity of this legume either in livestock or in animal models such as the rat. Therefore, in this study, we evaluated the potential estrogenic effects of mesquite pod extract on several aspects of behavior and reproductive physiology of the female rat. The effects of the extract were compared with those of E(2) and two isoflavones: daidzein (DAI) and genistein (GEN). The following treatments were given to groups of intact and ovariectomized (OVX) female rats: vehicle; mesquite pod extract; E(2); GEN; DAI. Compared to vehicle groups, mesquite pod extract, DAI, GEN, and E(2) increased uterine weight and induced growth in vaginal and uterine epithelia. In intact rats, mesquite pod extract, GEN and DAI altered estrous cyclicity, decreased lordotic quotient and intensity of lordosis. In OVX rats, mesquite pod extract, DAI and GEN induced vaginal estrus, increased vaginal epithelium height, and induced lordosis, although its intensity was reduced, compared with intact rats in estrus and E2-treated rats. These results suggest that mesquite pod extract could have estrogenic activity. However, the presence of phytoestrogens in this legume remains to be confirmed.     

ODOR PERCEPTION OVER LIQUID EMULSIONS CONTAINING SINGLE AROMA COMPOUNDS: EFFECTS OF AROMA CONCENTRATION AND OIL VOLUME FRACTION

This study aimed to check the hypothesis that aroma concentration in the aqueous phase of an oil-in-water emulsion controlled the odor intensity of single aroma compounds. A set of flavored oil-in-water emulsions, prepared according to a 2² experimental design (aroma concentration, oil volume fraction) with two central points, was assessed for odor intensity by a 24-member panel during four sessions. In each session, three of the four-studied aroma molecules (benzaldehyde, ethyl butyrate, linalool and acetophenone) were investigated. Whatever the aroma, the experimental data showed that the oil volume fraction of the emulsion (from 0.12 to 0.48) did not influence the odor intensity. For each emulsion composition, aroma concentrations at equilibrium in both phases were calculated using the oil-water partition coefficient of the compound. Odor intensities, estimated from aroma concentration in the aqueous phase using previously reported modeling of odor intensity above water solutions, were then compared to experimental data. It is confirmed that the perceived odor intensity is governed by the aroma concentration in the aqueous phase at the time of the trial and not by the averaged apparent concentration in the emulsion.     

Studies on the Mechanism of Aging of Distilled Liquors

The Amount of ethyl acetate-extractable phenolic compounds in brandies or whiskies of differed aging grade was determined. Extractable phenolic compounds under neutral condition were increased along with proceeding of aging process.

In comparison of chromatographic pattern obtained using silicic acid column, the first fraction from neutral extract was increased with aging. The fraction had a specific aroma.     

Studies on the Flavor of Green Tea

The essential oil from manufactured green tea was separated into carboxylic, phenolic, carbonyl and alcoholic fractions and analysed by gas chromatography.

Seventeen alchols, two carbonyls, seven acids and two phenolic compounds were identified on the basis of their relative retention times and aroma of effluents by comparing with authentic compounds.

The quantities of these compounds were also determined by gas chromatography.

Four alcohols (present in rather high amounts), two caronyls, three esters and two phenols have remained unidentified.     

Single-Cell Protein Production in Alkaline Mesquite Wood Extracts

A nine-member, mixed, cellulolytic, bacterial culture was used to evaluate the effects of sodium hydroxide normality, length and temperature of treatment, and the ratio of volume of alkali to mesquite wood on the suitability of alkali mesquite wood extractives as nutrients for bacterial growth. The presence or absence of air during the extraction process did not significantly affect results. The amount of lignin extracted and the total loss in weight of the wood during extraction were correlated to both alkali concentration and temperature. Neutralized extracts supported bacterial growth; growth was inversely related to the final salt concentration of the neutralized extract. Deionized extracts were superior to acid-neutralized extracts for the support of bacterial growth. The optimum conditions for extraction were 2.5 N NaOH at 30°C for 12 h. The study demonstrated that nutrients as well as growth inhibitory compounds are released from wood by alkali treatment. This study of alkali wood extracts and the previous study of washed alkali treated wood residues provide a data base for the optimization of alkali treatments of hard woods that are to be used as nutrients for the growth of cellulolytic cultures.     

Volatile compounds produced by Lactobacillus fermentum,Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough

AIMS: To identify and compare the volatile compounds associated with maize dough samples prepared by spontaneous fermentation and by the use of added starter cultures in Ghana. METHODS AND RESULTS: The starter cultures examined were Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei. For identification of aroma volatiles, extracts by the Likens-Nickerson simultaneous distillation and extraction technique were analysed by gas chromatography-mass spectrometry (GC-MS) and using a trained panel of four judges by GC-Olfactometry (GC-sniffing). Compounds identified by GC-MS in maize dough samples after 72 h of fermentation included 20 alcohols, 22 carbonyls, 11 esters, seven acids, a furan and three phenolic compounds. Of the total 64 volatile compounds, 51 were detected by GC-sniffing as contributing to the aroma of the different fermented dough samples. Spontaneously fermented maize dough was characterized by higher levels of carbonyl compounds while fermentations with added L. fermentum recorded the highest concentration of acetic acid. S. cerevisiae produced higher amounts of fusel alcohols and increasing levels of esters with fermentation time and C. krusei showed similarity to L. fermentum with lower levels of most volatiles identified. CONCLUSION: The present study has given a detailed picture of the aroma compounds in fermented maize and demonstrated that the predominant micro-organisms in fermented maize dough can be used as starter cultures to modify the aroma of fermented maize dough. SIGNIFICANCE AND IMPACT OF THE STUDY: The study has documented the advantage of using starter cultures in African traditional food processing and provided a scientific background for introducing better controlled fermentations.     

Isolation of a cigarette smoke fraction responsible for the inhibition of benzo[a]pyrene metabolism in the isolated perfused rabbit lung

Among the several thousand components of cigarette smoke is a substance or substances capable of inhibiting pulmonary metabolism of nicotine and altering the metabolite profile of procarcinogens such as benzo[a]pyrene (BP). This substance(s) inhibits BP metabolism in the lung in amounts present in a few puffs of cigarette smoke. By a series of extractions and chromatographic methods an active subfraction containing only 1% of the total cigarette smoke condensate (CSC), was isolated. This fraction demonstrated the same inhibition of BP metabolism in the isolate perfused lung (IPL) as the whole smoke. The inhibitor(s) present in this fraction possess amphoteric characteristics. The acidic function is believed to be a phenolic one.     

Isolation and characterization of potent bioactive fraction with antioxidant and UV absorbing activity from Aloe barbadensis Miller gel

The methanolic extract of Aloe vera L. gel was subjected to antioxidant guided fractionation with silica gel column chromatography to screen the potent fraction. The antioxidant capacities of different fractions were evaluated using DPPH radical scavenging assay and correlated with total phenol content. Total phenolic contents of different fractions were determined according to the Folin-Ciocalteu spectrophotometric method. The positive correlation was observed between DPPH radical scavenging assay and total phenolic contents indicating that phenolics in Aloe vera L. gel were fundamental contributor of antioxidant activity. Third pooled fraction was identified as potential fraction with highest antioxidant potential. This fraction indicated the presence of well resolved fluorescent components. Characteristic UV–vis absorption and HPLC analysis indicates that aloin take part in antioxidant potential attributed to aloe gel.     

Sensory evaluation of character impact components in an apple model mixture

Food aromas generally are complex mixtures of volatiles. In the present study, we investigated the joint effects of hexyl acetate, trans-2-hexenal and 1-hexanol on the multi-attribute perception of an apple aroma. The first two substances were identified earlier as positive contributors to the apple aroma (high character impact), whereas the third component was identified as an irrelevant or negative contributor (low character impact). Aroma quality was quantified using a set of eight graphic rating scales. All three components had significant effects on the aroma profiles. These effects consist mainly of an effect of each component on the attribute that described its individual character and an effect of all three components on ratings on the main character attribute 'apple'. As expected, the high impact components increased 'apple' ratings, whereas the low character impact component decreased 'apple' ratings. Furthermore, intensity ratings on the attribute that corresponded with the odour of the low impact component were suppressed by the presence of high impact components. These results indicate that the contributions of odorants to the mixture's aroma are not linear combinations of separate odour intensities, because sensory interactions were observed. In addition, humans detect components in complex mixtures more accurately than studies on identification performance have suggested. We conclude that for an adequate assessment of the effects of multiple mixture components on changes in aroma perception, it is sufficient to employ multiple response scales measuring intensities of attributes that are distinctive with respect to the expected qualitative changes. Results of this approach should be subjected to multivariate methods of statistical analysis.     

Decomposition of leaves of huisache (Acacia tortuoso) and mesquite (Prosopis spp) in soil of the central highlands of Mexico

In the central highlands of Mexico, mesquite (Prosopis spp) and huisache (Acacia tortuoso), N₂ fixing trees or shrubs, dominate the vegetation and are used in an alley cropping system to prevent erosion and restore soil fertility. We investigated how much the leaves of both trees contribute to dynamics of carbon (C) and nitrogen (N) in soil by adding leaves of both species to soil sampled under the canopy of mesquite and huisache, outside their canopy and from fields cultivated with maize at three different sites and monitoring microbial biomass C, production of carbon dioxide (CO₂), and dynamics of inorganic N (ammonium and nitrate) in an aerobic incubation. The soluble fraction and N content of the mesquite leaves were larger than in the huisache leaves, but lignin and polyphenol content were lower. Evolution of CO₂ increased 2.7-times when mesquite and 2.4-times when huisache leaves were added to soil. During all stages of decomposition and in all treatments, C mineralization of leaves from mesquite was greater than from huisache leaves. Mesquite leaves induced an increase in mineral N of 25.6 mg N kg^–1 soil after 56 days and those of huisache 9.8 mg N kg^–1. Twenty-six percent of N from mesquite leaves and 11% of huisache was mineralized, if no priming effect was considered. Nitrogen release from the leaves was greater when the soil organic matter content was lower. It was found that soil under the canopy of mesquite and huisache effectively accumulated organic material, micro-organisms and valuable nutrients. In an alley cropping system huisache might be a better choice than mesquite as huisache grows faster than mesquite and sheds its leaves twice a year while mesquite only once, although the amount of N mineralized was larger from mesquite leaves than from those of huisache.     

Influence of biochar and compost on phytoremediation of oil-contaminated soil

The use of pyrolyzed carbon, biochar, as a soil amendment is of potential interest for improving phytoremediation of soil that has been contaminated by petroleum hydrocarbons. To examine this question, the research reported here compared the effects of biochar, plants (mesquite tree seedlings), compost and combinations of these treatments on the rate of biodegradation of oil in a contaminated soil and the population size of oil-degrading bacteria. The presence of mesquite plants significantly enhanced oil degradation in all treatments except when biochar was used as the sole amendment without compost. The greatest extent of oil degradation was achieved in soil planted with mesquite and amended with compost (44% of the light hydrocarbon fraction). Most probable number assays showed that biochar generally reduced the population size of the oil-degrading community. The results of this study suggest that biochar addition to petroleum-contaminated soils does not improve the rate of bioremediation. In contrast, the use of plants and compost additions to soil are confirmed as important bioremediation technologies.     

Analysis of Gas Chromatographic Profiles of “Katsuobushi” (Dried Bonito) Flavor by Pattern Similarity Analysis Method

Katsuobushi (dried bonito) flavor was prepared by vacuum ethanolic distillation (VED) without losing its original organoleptic characteristics. Gas chromatographic (GLC) profiles of the prepared Katsuobushi flavor were analyzed by calculating the pattern similarity coefficients and radian distances. The GLC profile of the phenolic fraction was the most similar to that of the whole flavor among the separated four fractions. The GLC profiles of Katsuobushi and Niboshi (dried sardine) mixtures blended at different ratios were compared, and the pattern similarity coefficients were found to be changed in proportion to the mixed ratios. These results show a good agreement with organoleptic evaluations and suggested that Katsuobushi flavor was ascribed to an integrated effect of many aroma compounds.     

Formation of flavor of dry champignons (Agaricus bisporus L.)

The composition of aroma compounds of dry champignons (Agaricus bisporus L.) were identified using capillary gas chromatography and chromatography-mass spectrometry. In total, 56 compounds were identified. It was found that the flavor of dry mushrooms was formed by the volatile compounds produced as a result of enzymatic and oxidative conversion of unsaturated fatty acids as well as in the Maillard reaction. Unsaturated alcohols and ketones containing eight carbon atoms determined the mushroom note of the product. The specific aroma of dry mushrooms was determined by a complex composition of substituted sul- fur-, oxygen-, and nitrogen-containing heterocyclic compounds as well as by aliphatic carbonyl compounds and methional. It was found that the concentrations of volatile carbonylic and heterocyclic compounds increased after the addition of a mixture of amino acids to mushrooms before drying. As a result, the intensity of the aroma of dry mushrooms increased.     

Relations between the floristic composition of isolated young woods and their proximity to ancient woodland

Abstract. Recent studies indicate that, in the present-day agricultural landscape, the floristic composition of young woodland communities can be fully developed if the woods are situated adjacent to ancient woodlands. Four 70-yr-old deciduous woods in the Carpathian foothills were examined in relation to three adjacent ancient oak-hornbeam and oak-pine woodlands, which are the nearest source of woodland species diaspores. On the basis of data from 208 plots, the frequencies of various species groups in the field layer of the woods were analysed. The dependence of vegetation differentiation within the recent woods on (a) distance to the border with the ancient woodlands and (b) light intensity was examined by Partial Detrended Canonical Correspondence Analysis (DCCA). A significant relation between distance to ancient woodland and species composition was found for recent woods on rich brown soils. The vegetatively propagating species, myrmecochores and small autochores attained higher cover values near ancient woodland; endozoochores and anemochores were most abundant further away. Within recent, more open woods on poor podzolic and leached brown soils, colonisation is strongly inhibited by dense growth of Carex brizoides; here, vegetation regeneration is much slower than in woods on rich soils much further away from the source of diaspores.     

Fractionation and Identification of Volatile Compounds in Patis,a Philippine Fish Sauce

Commercial Philippine fish sauce (Patis) was steam-distilled and the distillate was fractionated into four fractions, neutral, basic, acidic and phenolic and each fraction was analyzed using gas chromatography and gas chromatography-mass spectrometry.

As a result of this study, a total of 66 compounds were identified in Patis, 14 of which were only a tentative identification. Out of these 66 identified compounds, 40 identified compounds have not been reported in previous studies on fish sauces. These identified compounds include 19 acids, 14 alcohols, 12 nitrogen containing compounds, 5 esters, 3 sulfur containing compounds, 1 phenol, 3 carbonyls, 7 hydrocarbons and 2 others. In the acidic fraction, 5 acids were considered major constituents which accounted for about 98% of the total acids. n-Butanoic acid was found to be the most abundant accounting for about 50% of the total acids.