Comparative profiling of volatile organic compounds associated to temperature sensitive resistance to wheat streak mosaic virus (WSMV) in resistant and susceptible wheat cultivars at normal and elevated temperatures

To investigate changes in wheat resistance to wheat streak mosaic virus (WSMV) at normal and elevated temperatures and their effects on the emission of volatile organic compounds (VOCs), the profile of these compounds in WSMV-resistant (R) and susceptible (S) wheat cultivars were analyzed. VOCs were discovered in leaves of R and S cultivars inoculated to WSMV at 20 °C and 32 °C at 24, 48 and 72 h post inoculation (hpi) by GC. MS-HS-SPME. Many VOCs and related metabolic pathways of WSMV inoculated and control plants responded differently at low/high temperatures in R/S cultivars. Compounds such as 6-methyl-5-hepten-2-one and heptanal, represented the maximum abundance in R plants compared to S plants at earlier times especially, 48 hpi/20 °C. Also, at 32 °C, VOCs including heptanal and 2-pentenal had the highest increase in abundance at a later time. In addition, in R plants, several pathways were up-regulated commonly at 20 °C and 32 °C. Although, at 20 °C, they were activated at an earlier time. At 32 °C, most of these pathways were up-regulated at 72 hpi. The most important pathways correlated to combined stresses included lipoxygenase, cuticular wax biosynthesis, fatty acid and lipid biosynthesis. The pathway of phenyl ethanol biosynthesis was up-regulated only at 32 °C, which probably is specifically related to resistance to heat stress. Up-regulation of the lipoxygenase pathway appears to increase vector attractiveness and tolerance to biotic and abiotic stresses. Based on these results, is suggested that there is a particular synchronized regulation of defense-related multi-dimensional VOCs emitting network that is necessary for the occurrence of wheat defense responses against WSMV and/or heat. This research highlights the challenge of global warming and the breakdown of plant resistance to viruses which requires metabolic engineering of VOCs for sustainable agriculture.

QUALITY ASPECTS TO CONSIDER IN FLAXSEED AS A VALID OMEGA-3 DIETARY SUPPLEMENT: A RANDOMIZED CONTROLLED TRIAL

Dietary supplements, based on essential polyunsaturated fatty acids, help in normalizing the circulating lipids in overweight people. These fatty acids are abundant in fish oils and certain vegetable seed oils. In this context, the fatty acid profile of 9 commercial flaxseed trademarks was analyzed. Regarding fatty acid composition, α-linolenic acid represented more than 60% of the total fatty acids. In addition, sample 3 displayed the highest oxidative stability; thus, it was selected to be used in a pilot nutritional intervention study. The objective was to assess the hypolipidemic effects of flaxseed together with an isocaloric fish-rich diet. Two groups of women aged 25-70 years presenting high levels of circulating cholesterol (> 200 mg dL-1) and triglycerides (>150 mg dL-1) participated. Group F consumed flaxseed, while group D did not. At the end of intervention, participants from group F presented significantly reduced total cholesterol and lower systolic and diastolic pressure as compared to group D. Triacylglycerols decreased in both groups with respect to initial values, suggesting a role of diet. The flaxseed trademark is an influencing variable in its fatty acid composition and flaxseed supplementation combined with a fish-rich diet can help to reduce blood lipid parameters.

Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.)

Flowers of hemp (Cannabis sativa L.) are widely used in cosmetics, food, and in the pharmaceutical industry. The drying process plays a key role in retention of aroma and also in the quality of products. Seven variants of hemp flower drying, including convection drying (CD), vacuum–microwave drying (VMD), and combined drying consisting of convective pre-drying followed by vacuum–microwave finishing drying (CPD-VMFD) were checked in this study. For each process, we applied the two-term model. Dried material was submitted to color and chromatographical assessments. Analyses of obtained essential oil showed the presence of 93 volatile compounds, predominantly β-myrcene, limonene, and β-(E)-caryophyllene, as well as α-humulene. Application of 240 W during VMD and 50 °C during CD gave the highest retention of aroma compounds, amounting to 85 and 76%, respectively, but with huge color changes. Additionally, sensory analysis proved that drying with a microwave power of 240 W provides a product most similar to fresh material.

Enhancing Nut Quality Parameters and Sensory Profiles in Three Almond Cultivars by Different Irrigation Regimes

The climate change is already affecting many agricultural systems and human environments, and the implementation of adaptation strategies, especially those related to irrigated agriculture in semiarid regions, is urgent. In this regard, deep knowledge about the effects that irrigation has on the food quality parameters will allow us to estimate the potential benefits of deficit irrigation (DI) strategies. This work presents the effects on the quality parameters of three almond cultivars (Marta, Guara, and Lauranne) subjected to three irrigation doses: (i) full-irrigated treatment (F_I) at 100% crop evapotranspiration (ET_C), (ii) an overirrigated treatment at 150% ET_C (150% ET_C), and (iii) regulated deficit irrigation (RDI₆₅) treatment, in which irrigation was done as in F_I, expect during the kernel-filling period when this treatment received 65% ET_C. According to experimental findings, the cultivar most sensitive to water stress was Marta, having the most significant improvements for RDI₆₅. In general, the effects of the irrigation dose on the morphological and physicochemical parameters were not huge but some improvements were observed in key parameters such as the color and contents of specific sugars, organic acids, and unsaturated fatty acids. Thus, it can be concluded that the irrigation dose did not drastically affect the fruit almond quality, although it is possible to improve several key parameters when a moderate RDI strategy is applied.

POLYPHENOL-RICH POMEGRANATE EXTRACT AS A POTENTIAL MODULATOR OF STEROIDOGENESIS IN HUMAN OVARIAN CELLS

Pomegranate represents a rich source of phytocompounds with high medicinal value. Nowadays, many studies have shown that the pomegranate extract also possesses anti-oxidant, anti-inflammatory and anti-proliferative effects on cancer cells, thus leading to increased popularity as a functional food and nutraceuticals. The aim of the study was to determine the biological effect of dry pomegranate extract (at concentrations 5, 10, 20 and 40 µg/ml; for 24h) on the viability of ovarian cells and the secretion of steroid hormones. Cultures of human ovarian granulosa cells (HGL5) and human ovarian carcinoma cells (OVCAR-3) were used such as a model cell system. The metabolic activity was evaluated by AlamarBlueTM assay, the release of steroid hormones was assayed by the ELISA method. Experimental results indicated a significant (P≤0.001) increase of proliferation in HGL5 cells after the addition of the extract at the concentrations 5, 10 and 20 µg/ml. Moreover, the number of viable OVCAR-3 cells significantly (P≤0.05; P≤0.01; P≤0.001) decreased after the addition of the extract at the concentrations 10, 20 and 40 µg/ml compared to the control. In addition, the secretion of 17ß-estradiol by the HGL5 cells was significantly (P≤0.05; P≤0.001) increased at all used concentrations of the extract. Despite to increasing of the 17ß-estradiol secretion, progesterone levels produced by the HGL5 cells were not significantly (P≥0.05) affected at all used concentrations of the extract. The current study provided experimental evidence that the pomegranate extract might be a promising candidate as a potential modulator of steroidogenesis and as a potential chemoprotective agent.

A Critical Overview of Labeling Information of Pomegranate Juice-Based Drinks: Phytochemicals Content and Health Claims

Punicalagin is responsible for over 50% of the antioxidant activity of pomegranate, but ellagic acid (EA) and total polyphenol content (TPC) are also key parameters regarding pomegranate bioactivity. Many juices and other drinks based on pomegranate take advantage from the widespread healthy image of this fruit, whereas their real content of bioactive phytochemicals is low. For that reason, the objective of this study was to compare the labelling information with the real phytochemical contents (TPC, punicalagin [Pn] [isomers α, β], and EA). Titratable acidity (TA), color density (CD), polymeric color (PC), and sensory profiles (trained panel) were assessed. The experimental ranges of TPC and Pn contents were 2.75 to 70.9 mg/g and traces to 3.18 mg/g, respectively. The percentage of pomegranate juice was highly correlated with the intensity of the pomegranate ID attribute (R = 0.85; p < 0.001), Pn content (R = 0.71; p < 0.001), and EA content (R = 0.36; p < 0.001). The experimental results showed a high variability in the content of bioactive compounds and the need to urge food companies to optimize processes and storage conditions. Although no health claim for pomegranate has been authorized so far at the European Union, significant mismatches among labelling and bioactive compounds content are misleading consumers. PRACTICAL APPLICATION: Pomegranate juice and nectar producers need to evaluate the real content of bioactive Pn, EA, and TPC in their products to optimize formulation, heat treatment, packaging and storage conditions to guarantee high levels of bioactive compounds during shelf life. Producers' organizations may benefit from harmonizing Pom products labelling, so they may fulfill consumer expectations and may be ready if health claims are finally authorized for these products. The development of a new sensory quality marker will be an interesting option.

Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purées (Ficus carica, Cydonia oblonga, and Ziziphus jujube)

BACKGROUND

Daily intake of fruits and vegetables as suggested by the World Health Organization is lower than the recommended dietary intake (RDI). A good option to increase the intake of fruit and vegetables is the consumption of smoothies. This work evaluated the effect of adding fig, jujube or quince purée to pomegranate juice (cultivars 'Wonderful' and 'Mollar de Elche') in preparing smoothies at two ratios of purée:juice (40:60 and 60:40) on the composition of minerals, sugars, organic acids, vitamin C, antioxidant activity and polyphenols.

RESULTS

Smoothies composition was mainly affected by the addition of the fruit purée. Twenty-eight polyphenolic compounds were found in the pomegranate smoothies (quadrupole time-of-flight liquid chromatography-mass spectrometry). The highest total content of polyphenolic compounds (ultra-performance liquid chromatography with photodiode array and fluorescence detection) was found in smoothies with quince purée, 501 mg 100 g^-1 fresh weight (FW), followed by jujube and figs, with 374 and 320 mg 100 g^-1 FW, respectively. Fig smoothies were rich in anthocyanins, while the jujube ones had high content of flavonols and vitamin C; finally, the quince smoothies were rich in hydroxycinnamic acids.

CONCLUSION

A positive effect of the addition of minor crops (fig, jujube and quince) was observed on the nutritional and functionality of the novel pomegranate smoothies. Moreover, the addition of jujube contributed to an enrichment of the final smoothies in vitamin C and organic acids, while an increase of pectin content was found in fig and quince pomegranate based smoothies. Therefore, the blend of minor Mediterranean crop purées with pomegranate juice to produce smoothies is a good strategy to promote the consumption of these healthy but underutilized fruits. © 2018 Society of Chemical Industry.

Biological Activity of Conventional and Organic Pomegranate Juices: Antioxidant and Antimutagenic Potential

None of the health claims about pomegranate juices has been approved yet by European Food Safety Authority (EFSA). There is a general perception among consumers that organic foods are healthier, tastier, and more nutritive than the conventional products. The aim of this research was to study the differences in the biological activity between ready-for-consumption juices obtained from pomegranates fruits grown under conventional and organic agricultural practices. Antioxidant activity has been evaluated by three methods (DPPH^•, ABTS⁺, and FRAP), together with the total contents of phenolics and punicalagin (HPLC-DAD); besides, the Ames test was used to evaluate the antimutagenic potential of the juices. Pomegranate juice, either from conventionally or organically grown fruits, was antimutagenic (mean of 51 and 90 % for Salmonella typhimurium TA100 and TA98, respectively) and it was capable of protecting DNA from both, base-pair or frame-shift type of mutations. In fact, the antimutagenicity of conventional pomegranate juice was higher than that achieved by the organic sample; this finding was linked to a higher punicalagin content (201 and 104 mg L^-1 for conventional and organic juices, respectively).

Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America

Foodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior for handling food leftovers has been studied, however little work on comparisons among countries has been published. The objective of this study was to investigate home food leftover practices of people from North American, South American, and European countries. Surveys were conducted with approximately 100 or more consumers in Argentina, Colombia, the United States, Estonia, Italy, Russia, and Spain. The participants responded to questions related to the length of time different types of food leftovers; such as meat, fresh salads, or restaurant dishes would be kept refrigerated or would be left at room temperature before refrigeration. Researchers also investigated how consumers would determine if the food was still safe for consumption. Potentially risky behaviors were observed in all seven countries. For instance, 55.8% of Estonians, 25% of Russians and 25.8% of Argentinean participants left food out at room temperature for several hours before storing in the refrigerator. Furthermore, 25%-29% of Colombian, Estonian, and Spanish consumers would look, smell, and taste leftovers to determine its probable safety. Correct handling of leftovers is an important aspect of consumer food safety. Although the surveys cannot be representative of all consumers in each country, they do provide an initial overview of comparative practices for handling leftovers among different countries. This provides government and educators with information on potential universal and unique consumer food safety issues related to handling leftover foods among various countries.

Ellagitannins--compounds from pomegranate as possible effector in steroidogenesis of rabbit ovaries

This study has observed possible effect of ellagitannins - compounds from pomegranate on process of steroidogenesis in ovaries. The aim of the study was to investigate the possible effect of punicalagin on secretion of steroid hormones - progesterone, androstenedione, testosterone and 17beta-estradiol by ovarian fragments of rabbits in vitro. Ovarian fragments from sexually mature female New Zealand white rabbits (n=20) were incubated without (control group) or with punicalagin at various doses 1, 10 and 100 microg.ml(-1) for 24 h. Hormones were evaluated by ELISA (The Enzyme-Linked Immunosorbent Assay). Data showed that progesterone and 17beta-estradiol (but not androstenedione and testosterone) release by rabbit ovarian fragments was significantly affected by punicalagin addition at various doses. Punicalagin (at 100 microg.ml(-1)) significantly (P<0.05) increased progesterone secretion. On the other hand, the release of 17beta-estradiol was significantly (P<0.005) decreased by punicalagin addition (at 10 microg.ml(-1)). Our results suggest that punicalagin could have dose-dependent impact on secretion of steroid hormones progesterone and 17beta-estradiol by rabbit ovarian fragments and it may be effector in process of ovarian steroidogenesis.

Phytoremediation assessment of Gomphrena globosa and Zinnia elegans grown in arsenic-contaminated hydroponic conditions as a safe and feasible alternative to be applied in arsenic-contaminated soils of the Bengal Delta

Several agricultural fields show high contents of arsenic because of irrigation with arsenic-contaminated groundwater. Vegetables accumulate arsenic in their edible parts when grown in contaminated soils. Polluted vegetables are one of the main sources of arsenic in the food chain, especially for people living in rural arsenic endemic villages of India and Bangladesh. The aim of this study was to assess the feasibility of floriculture in the crop rotation system of arsenic endemic areas of the Bengal Delta. The effects of different arsenic concentrations (0, 0.5, 1.0, and 2.0 mg As L(-1)) and types of flowering plant (Gomphrena globosa and Zinnia elegans) on plant growth and arsenic accumulation were studied under hydroponic conditions. Total arsenic was quantified using atomic absorption spectrometer with hydride generation (HG-AAS). Arsenic was mainly accumulated in the roots (72 %), followed by leaves (12 %), stems (10 %), and flowers (<1 %). The flowering plants studied did not show as high phytoremediation capacities as other wild species, such as ferns. However, they behaved as arsenic tolerant plants and grew and bloomed well, without showing any phytotoxic signs. This study proves that floriculture could be included within the crop rotation system in arsenic-contaminated agricultural soils, in order to improve food safety and also food security by increasing farmer's revenue.

Phytochemical and quality attributes of pomegranate fruits for juice consumption as affected by ripening stage and deficit irrigation

BACKGROUND

Pomegranate (PG) is a drought resistant crop, thriving well with scarce water resources. The non-climateric character of PG remarks the importance of determining the optimum harvest time to improve quality and phytochemical properties of PG.

RESULTS

The influence of two different irrigation treatments on physico-chemical and phytochemical parameters of PG was assessed. Control trees (T0) were over irrigated (105% ETo). From the beginning of the second half of rapid fruit growth period to the last harvest, T1 plants were subjected to sustained deficit irrigation (33% ETo). Results indicated that T1 fruits exhibited a darker and more intense garnet colour than T0 fruits, but deficit irrigation led to a significant decrease in total fruit yield and number of total fruits per tree. T1 fruits showed similar bioactive quality than T0 fruits; however, T1 fruits advanced the optimal harvest time by about 7-8 days with respect to T0 fruits.

CONCLUSIONS

Late-pomegranate fruits were rich in phytochemicals and could be of great interest to the juice industry. Knowledge of these trends is important, especially to improve PG juice quality and to contribute to the sustainability of PG culture with respect to water, fertiliser and energy saving.

Cross-cultural perception of six commercial olive oils: A study with Spanish and US consumers

A cross-cultural study was conducted with Spanish and US consumers to gain an insight into the preferred characteristics of olive oils in both countries. Six commercial olive oils (four samples from Spain and two samples from the US) were analyzed by a highly trained panel (descriptive analysis) and also by two consumers’ groups (100 consumers from Spain and 100 from the US). Demographic, acceptability, and Just-About-Right data were collected to study the preferences of both groups, and the relationships with descriptive data were explored to determine the drivers of like/dislike. The Spanish extra virgin olive oils and the imported US extra virgin olive oil were characterized by having bitter, pungent, and more green notes, and were preferred by the Spanish consumers. The US consumers liked the bland Spanish refined olive oil, and the Californian olive oil that was characterized by fruity, floral, and sweet notes. The results showed that the Spanish consumers were more aware about olive oil quality in general than their US counterparts, maybe because of a higher usage of the product in Spain. The present study provides essential data which might help producers in designing and promoting olive oils matching US consumers’ requirements, an emerging market for this Mediterranean product.

Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage

The effect of adding autochthonous starter cultures isolated from Siahmazgi cheese, on the physicochemical parameters and microbial counts of sucuk was investigated during the ripening period. SPME-GC/MS was used in volatile compound analysis and a trained group of panelists carried out sensory analysis of the final product. After preliminary screening, three strains of Lactobacillus plantarum, which possess desirable technological properties, were used to prepare three starter cultures: LBP7, LBP10 and LBP14. The addition of LBP7 and LBP14 starter cultures had a significant effect (P<0.05) on lightness, leading to higher L values compared to control sausages during the ripening period. Both LBP7 and LBP14 sausages showed higher counts of lactic acid bacteria, lower growth of Enterobacteriaceae and Gram-positive catalase-positive cocci and greatly lowered the pH value compared to control sausages throughout the ripening process. At the end of the ripening process, lactic acid bacteria counts were affected (P<0.05) by the addition of starter culture since higher counts were observed in sausages prepared with LBP7 (9.14logCFU/g) and LBP14 (8.96logCFU/g) batches. The decrease of water activity during the ripening of sausages was not affected by the various starters. The texture profiles of all sausages were similar except for LBP10, which showed lower hardness and gumminess during ripening. Under the conditions of the study, volatile compounds were mainly from spices, and no marked differences were found among inoculated sausages. However, sensory evaluation revealed that most of the sensory attributes were scored higher for inoculated sausages than for the control ones. Therefore, LBP7 and LBP14 could be promising candidates for inclusion as starter cultures for the manufacture of sucuk.

Variability of phytochemical properties and content of bioactive compounds in Lonicera caerulea L. var. kamtschatica berries

Phytochemical profiles of four different honeysuckle varieties and four genotypes were studied. Polyphenols were identified by LC-PDA-QTOF/MS and quantified by UPLC-PDA and UPLC-FL. A total of 21 polyphenolic compounds found in the investigated fruit tissues were identified and presented as 6 anthocyanins, 6 flavan-3-ols, 4 phenolic acids, 3 flavanols, and 2 flavones. Among the identified compounds polymeric procyanidins and one luteolin derivative were quantified for the first time. Anthocyanins and flavan-3-ols were the major classes of honeysuckle polyphenols. The content of total polyphenols was between 775 mg (genotype 'Klon 38') and 2005 mg/100 g dry matter (cultivar 'Duet'). The content of ascorbic acid ranged from 3.19 to 32.12 mg/100 g fresh matter for genotypes 'Klon C' and 'Klon 44', respectively. The content of polyphenolic compounds was highly correlated with the antioxidant activity. Some honeysuckle genotypes may be deemed interesting as applicable in human nutrition.

Bioactive compounds and sensory quality of black and white mulberries grown in Spain

The objective of this study was to evaluate and compare, for the first time, white and black mulberry species in terms of main phytochemical, volatile composition and sensory profile characteristics in eight Spanish clones. The results showed that black and white mulberry species displayed significant different characteristics. PLS analysis has allowed grouping of the clones into four groups (i) MA1, MA2 and MN2, (ii) MN3 and MN4, (iii) MA3 and MA4, and (iv) MN1. Experimental results proved that Spanish mulberries have potential for fresh consumption due to their high antioxidant capacity (10.7-86.1 mg Trolox 100 g(-1)), polyphenol (76.7-180 mg gallic acid 100 g(-1)) and ellagic acid content (8.7-15.5 mg 100 g(-1)) as well as considerable amount of volatile compounds (35) with desirable attributes, which were scored high by a trained panel. Cultivars from the Morus nigra species seem to provide fruits with higher content of bioactive compounds and better aptitude for fresh consumption than Morus alba. Differences among the species should be attributed to genetics because they were cultivated under same conditions.

Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices

A consumer study was conducted to determine the most popular beef seasonings used in three countries: Argentina, United States (US), and Spain. Once the typical cooking methods and seasonings in these countries were established, descriptive analysis was used to determine the differences in the main flavor attributes, particularly the impact on beef characteristics, of the samples. Large variations were found in the consumer practices in the studied countries, and the preferred seasonings from each country were identified. This study showed that on average US consumers would prefer beef products with more initial flavor impact, brown/roasted and salty characteristics than Argentinian or Spanish consumers. The addition of seasonings changed some of the main beef attributes, but the changes were dependent on the cooking method. Beef identity (Beef ID), brown/roasted, and bloody/serumy were the attributes most affected when adding different seasonings.

Comparative effect of the addition of α-, β-, or γ-cyclodextrin on main sensory and physico-chemical parameters

Although α-, β-, and γ-cyclodextrins (CDs) have been widely used to improve the color of different fruit juices, a comparative study of the effect of these natural CDs on other properties that also influence pear juice quality, such as odor and aroma, have not been reported yet. In this study, the comparative effect of the addition of α-, β-, and γ-cyclodextrin, the only CDs authorized to be used in the food industry by U.S. Food and Drug Administration (FDA) and European Union, on the pear juice quality was evaluated for the first time. Several instrumental and sensory properties of this fruit juice, such as color, volatile composition, odor, and aroma have been evaluated in the absence and presence of α-, β-, and γ-CD. A study of the aroma profile of pear juice showed that esters, aldehydes, alcohols, and terpenes were the most important chemical families. However, the addition of α-, β-, and γ-CD had different effects on both the concentration of individual volatile compounds and their chemical grouping. Furthermore, a trained sensory panel was used to evaluate color, overall odor, overall aroma, and overall quality of pear juice in the presence or absence of CDs.

PRACTICAL APPLICATION

After comparing the effects of the addition of α-, β-, and γ-CD on pear juice, our final recommendation is to add α-CD (the natural CD formed by 6 units of glucose) to pear juice because it will significantly increase the global quality of the juice by reducing its browning but without producing a significant reduction in the aroma quality.

Inorganic arsenic contents in rice-based infant foods from Spain, UK, China and USA

Spanish gluten-free rice, cereals with gluten, and pureed baby foods were analysed for total (t-As) and inorganic As (i-As) using ICP-MS and HPLC-ICP-MS, respectively. Besides, pure infant rice from China, USA, UK and Spain were also analysed. The i-As contents were significantly higher in gluten-free rice than in cereals mixtures with gluten, placing infants with celiac disease at high risk. All rice-based products displayed a high i-As content, with values being above 60% of the t-As content and the remainder being dimethylarsinic acid (DMA). Approximately 77% of the pure infant rice samples showed contents below 150 μg kg(-1) (Chinese limit). When daily intake of i-As by infants (4-12 months) was estimated and expressed on a bodyweight basis (μg d(-1) kg(-1)), it was higher in all infants aged 8-12 months than drinking water maximum exposures predicted for adults (assuming 1 L consumption per day for a 10 μg L(-1) standard).

Potential of Spanish sour–sweet pomegranates (cultivar C25) for the juice industry

Commercial juices of sweet pomegranates and fresh juices of sour–sweet pomegranates were analysed for organic acids, sugars, antioxidant activity, volatile composition, sensory profile and consumer liking. Organic acids and sugars were analysed by high-performance liquid chromatography, while volatiles were extracted using hydrodistillation and analysed by gas chromatography–mass spectrometry and gas chromatography–flame ionisation detector. Malic acid was predominant in sweet juices while citric acid in sour–sweet samples. Fructose and glucose were found as the predominant sugars in all juices. A total of 18 compounds were found in pomegranate aroma profile, including monoterpenes, aldehydes, alcohols, monoterpenoids and linear hydrocarbons; the most abundant compounds were 3-carene, α-terpinene and α-terpineol. The total concentration of volatiles ranged from 2.0 up to 5.1 mg/L, with commercial samples presenting higher total concentrations due to the presence of peel volatiles. The high potential of sour-sweet pomegranate fruits for the juice industry was supported by (a) the high values of positive attributes, such as colour and fresh pomegranate flavour and (b) the high overall liking of consumers.

Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.)

BACKGROUND

Pomegranate is highly valued for its health-promoting effects. Fruits of nine pomegranate cultivars were analysed for volatile compounds, antioxidant activity and quality parameters, including maturity index and CIEL*a*b* colour. Volatile compounds were isolated from fresh juices using hydrodistillation; extracts were analysed using gas chromatography/mass spectrometry. Fruit colour was influenced by cultivar and grouping of cultivars according to their taste (sweet, sour-sweet or sour), with sweet fruits having more intense red colour and higher lightness values.

RESULTS

A total of 18 compounds were found in pomegranate aroma profiles, including monoterpenes, aldehydes, alcohols, monoterpenoids and linear hydrocarbons. The most abundant compound were trans-2-hexenal, 3-carene, α-terpinene and α-terpineol. The total concentration of volatiles ranged from 1.7 to 10.9 g kg(-1) . Overall consumer liking of pomegranate juices was associated with the presence of monoterpenes such as α-pinene, β-pinene, β-myrcene, limonene and γ-terpinene. The presence of aldehydes such as hexanol, hexanal and cis-3-hexenol was correlated with poor overall consumer liking.

CONCLUSION

Fruits from the cultivar Mollar de Elche 2 were those most suited for juice processing because they had the highest total concentration of volatiles, which was related to high overall consumer liking, intense and acceptable fresh pomegranate odour and flavour (high scores of satisfaction degree), medium intensity of red colour and low sourness.

Volatile composition and sensory analysis of Italian gianduja torrone

BACKGROUND

Gianduja torrone (GT) is a typical Italian product made with almonds, honey and chocolate. In this study, the volatile composition and the descriptive sensory analysis of the product, from five different manufacturing companies and two consecutive seasons (2007 and 2008), were studied. Volatile compounds in torrone samples were extracted using simultaneous distillation-extraction and isolated, quantified and identified using GC-MS.

RESULTS

Aromatic hydrocarbons were the predominant chemical compounds in the GT samples, mainly being artificial aromas (vanillin and benzaldehyde) added as ingredients. Although pyrazines from chocolate (tetramethylpyrazine, 2,5-dimethylpyrazine, etc.) were found in lower concentrations than the added flavourings, they played an important role in determining the sensory aroma profile of GT, as scores for chocolate flavour were the highest. Although the almond and honey flavours were similar in products from all companies, the chocolate cover and the quantity of vanilla added determined significant differences in the products.

CONCLUSION

The chocolate cover and artificial aromas play the main role in determining the aroma of GT. If manufacturers are interested in providing a more homogeneous product to the consumers, more attention should be paid to the raw materials chosen (black or milk chocolate) and concentrations of the aromas added.

Comparative post-harvest behaviour of traditional and virus-resistant Muchamiel tomatoes

BACKGROUND

Nowadays, organoleptic quality is the primary objective for almost all tomato breeding programmes. In this study, post-harvest behaviour of a breeding line with genetic resistance to important viruses (tomato mosaic virus, tomato spotted wilt virus and tomato yellow leaf curl virus) has been compared with the original traditional landrace (Muchamiel). The breeding line has been obtained by backcrossing, introgressing three resistance genes but aiming to keep the quality characteristics of the traditional variety. Tomatoes were picked at random and stored at 10 degrees C for 13 days. Quality analyses were made in both tomato samples: weight loss, colour, respiration rate, ethylene production, maturity index, instrumental hardness and sensory evaluation with trained panel.

RESULTS

Fruits of the breeding line were characterized by higher hardness even with a higher maturity index. Results of sensory tests were in agreement with instrumental measurements. Organoleptic quality of Muchamiel virus-resistant tomatoes was at least as high as that of traditional tomatoes, reaching the best scores in odour and aroma at the 13th storage day.

CONCLUSION

Although a long time has been required to develop the breeding line, results indicate that organoleptic fruit quality has been recovered through backcrossing, confirming the success of the breeding programme.

Effect of cooking method and rice type on arsenic concentration in cooked rice and the estimation of arsenic dietary intake in a rural village in West Bengal, India

Arsenic (As) contamination of rice plants can result in high total As concentrations (t-As) in cooked rice, especially if As-contaminated water is used for cooking. This study examines two variables: (1) the cooking method (water volume and inclusion of a washing step); and (2) the rice type (atab and boiled). Cooking water and raw atab and boiled rice contained 40 microg As l(-1) and 185 and 315 microg As kg(-1), respectively. In general, all cooking methods increased t-As from the levels in raw rice; however, raw boiled rice decreased its t-As by 12.7% when cooked by the traditional method, but increased by 15.9% or 23.5% when cooked by the intermediate or contemporary methods, respectively. Based on the best possible scenario (the traditional cooking method leading to the lowest level of contamination, and the atab rice type with the lowest As content), t-As daily intake was estimated to be 328 microg, which was twice the tolerable daily intake of 150 microg.

A simple chemical free arsenic removal method for community water supply--a case study from West Bengal, India

This report describes a simple chemical free method that was successfully used by a team of European and Indian scientists (www.qub.ac.uk/tipot) to remove arsenic (As) from groundwater in a village in West Bengal, India. Six such plants are now in operation and are being used to supply water to the local population (www.insituarsenic.org). The study was conducted in Kasimpore, a village in North 24 Parganas District, approximately 25 km from Kolkata. In all cases, total As in treated water was less than the WHO guideline value of 10 microg L(-1). The plant produces no sludge and the operation cost is 1.0 US$ per day for producing 2000 L of potable water.

Effects of addition of alpha-cyclodextrin on the sensory quality, volatile compounds, and color parameters of fresh pear juice

Cyclodextrins (CDs) are widely used as browning inhibitors in different fruit juices. However, pear juice quality is affected by many properties, such as odor and aroma, and to date, no paper has reported the effect of the addition of CDs on the flavor profile of a fruit juice. In this study, the aroma profile of pear juice was mainly formed by volatile compounds from four chemical families: esters, aldehydes, alcohols, and hydrocarbons. Even though the addition of alpha-CD had a significant effect on both the concentration of individual volatile compounds and their grouping, only the highest concentration, 90 mM, prevented the oxidation of the volatile precursors present in freshly squeezed juice. Moreover, correlation of these results, concerning the color and aroma of pear juice in the presence of CDs, with the consumer preferences has not been reported. A descriptive sensory analysis of pear juices in both the presence and the absence of CDs was carried out, and odor/aroma attributes (fresh, fruity, pear-like, unnatural, etc.), plus global color, odor, aroma, and quality, were quantified using a trained panel of judges. The addition of alpha-CD at 90 mM resulted in pear juices with the best color but with low aromatic intensity and low sensory quality. On the other hand, the addition of alpha-CD at 15 mM led to a pear juice also with an acceptable color but at the same time with a high intensity of fruity and pear-like odors/aromas, making it the best appreciated juice by the panel.

Arsenic speciation in food and estimation of the dietary intake of inorganic arsenic in a rural village of West Bengal, India

Arsenic (As) species were quantified by HPLC-HG-AFS in water and vegetables from a rural area of West Bengal (India). Inorganic species predominated in vegetables (including rice) and drinking water; in fact, inorganic arsenic (i-As) represented more than 80% of the total arsenic (t-As) content. To evaluate i-As intake in an arsenic affected rural village, a food survey was carried out on 129 people (69 men and 60 women). The data from the survey showed that the basic diet, of this rural population, was mainly rice and vegetables, representing more than 50% of their total daily food intake. During the periods when nonvegetarian foods (fish and meat) were scarce, the importance of rice increased, and rice alone represented more than 70% of the total daily food intake. The food analysis and the food questionnaires administrated led us to establish a daily intake of i-As of about 170 microg i-As day (-1), which was above the tolerable daily intake of 150 microg i-As day (-1), generally admitted. Our results clearly demonstrated that food is a very important source of i-As and that this source should never be forgotten in populations depending heavily on vegetables (mainly rice) for their diet.

Contribution of water and cooked rice to an estimation of the dietary intake of inorganic arsenic in a rural village of West Bengal, India

Arsenic contamination of rice plants by arsenic-polluted irrigation groundwater could result in high arsenic concentrations in cooked rice. The main objective of the study was to estimate the total and inorganic arsenic intakes in a rural population of West Bengal, India, through both drinking water and cooked rice. Simulated cooking of rice with different levels of arsenic species in the cooking water was carried out. The presence of arsenic in the cooking water was provided by four arsenic species (arsenite, arsenate, methylarsonate or dimethylarsinate) and at three total arsenic concentrations (50, 250 or 500 microg l(-1)). The results show that the arsenic concentration in cooked rice is always higher than that in raw rice and range from 227 to 1642 microg kg(-1). The cooking process did not change the arsenic speciation in rice. Cooked rice contributed a mean of 41% to the daily intake of inorganic arsenic. The daily inorganic arsenic intakes for water plus rice were 229, 1024 and 2000 microg day(-1) for initial arsenic concentrations in the cooking water of 50, 250 and 500 microg arsenic l(-1), respectively, compared with the tolerable daily intake which is 150 microg day(-1).

Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden

Consumers demand organic products because they believe they are more flavorful and respectful to the environment and human health. The effects of conventional, integrated, and organic farming, grown in a controlled greenhouse, on color, minerals, and carotenoids of sweet pepper fruits ( Capsicum annuum), cv. Almuden, were studied. Experimental results proved that organic farming provided peppers with the highest (a) intensities of red and yellow colors, (b) contents of minerals, and (c) total carotenoids. Integrated fruits presented intermediate values of the quality parameters under study, and conventional fruits were those with the lowest values of minerals, carotenoids, and color intensity. As an example, the concentrations of total carotenoids were 3231, 2493, and 1829 mg kg (-1) for organic, integrated, and conventional sweet peppers, respectively. Finally, organic red peppers could be considered as those having the highest antioxidant activity of all studied peppers (agricultural farming and development stage).

Comparison of volatile aldehydes present in the cooking fumes of extra virgin olive, olive, and canola oils

Emissions of low molecular weight aldehydes (LMWAs) from deep-frying of extra virgin olive oil, olive oil, and canola oil (control) were investigated at two temperatures, 180 and 240 degrees C, for 15 and 7 h, respectively. The oil fumes were collected in Tedlar bags and then analyzed by gas chromatography-mass spectrometry. Seven alkanals (C2-C7 and C9), eight 2-alkenals (C3-C10), and 2,4-heptadienal were found in the fumes of all three cooking oils. The generation rates of these aldehydes were found to be dependent on heating temperature, showing significant increases with increases in temperature. The LMWA emissions from both kinds of olive oils were very similar and were lower than those observed from canola oil under similar conditions. These results suggest that frying in any type of olive oil, independent of its commercial category, will effectively decrease the generation of volatile aldehydes in the exhaust. This fact is important because less expensive refined olive oil is usually used for deep-frying operations, whereas extra virgin olive oil is usually used as salad dressing.

Effects of raw materials, ingredients, and production lines on arsenic and copper concentrations in confectionery products

The Spaniard legislation sets up maximum levels for total arsenic (As) and copper (Cu) in confectionery products at 0.1 and 5.0 microg g(-)(1), respectively. Concentrations of these two trace elements were determined in four confectionery products: chewing gum, two licorice items, and soft candy. The effects of raw materials quality and production lines were studied. Arsenic and copper were quantified by atomic absorption spectrometry with hydride generation and slotted-tube atom trap tubes, respectively. Their levels were, in general, below the maximum limits establish by the Spaniard legislation; however, the As concentration in the licorice sticks was above this maximum limit (0.11 +/- 0.01 microg g(-)(1)). Statistics proved that quality of raw materials and the production lines both significantly affected As and Cu concentrations in the final products. The licorice extract and molasses were found as the common source for As and Cu pollution. The As concentration in the licorice extract was 0.503 +/- 0.01 microg g(-)(1), and could represent a serious hazard to human health if it is used in high proportions.

Methylarsonic and dimethylarsinic acids toxicity and total arsenic accumulation in edible bush beans, Phaseolus vulgaris

The main objective was to evaluate whether arsenic accumulated in the edible pods and seeds of Phaseolus vulgaris, cv. F15 above the Spanish maximum recommended concentration for food crops, 1 mg kg(-1) on a fresh weight basis. Only organic arsenicals, methylarsonic and dimethylarsinic acids were used because they were: (1) the only arsenic species allowed for agricultural applications and (2) more mobile than inorganic species. Selection of French beans, a sensitive plant to arsenic, was based on the fact that arsenic-upward translocation is higher in sensitive than in tolerant plants. A 2 x 3 factorial experiment was conducted with two organic arsenic species (methylarsonic acid, dimethylarsinic acid) and three arsenic concentrations (0.2, 0.5, 1.0 mg l(-1)). Experimental results showed that the low bean plant tolerance to arsenic was possibly due to the high arsenic-upward transport to shoots, which could result in profound negative metabolic consequences. Even under extreme adverse conditions, arsenic residues in edible beans were below the maximum statutory limit set by the Spanish legislation. It is concluded that the major drawback of organic arsenical herbicides is that of decreased productivity rather than high arsenic intake by consumers of edible products from sensitive plant species.

Total arsenic accumulation in edible pods and seeds of Phaseolus vulgaris

The main objective of this study was to evaluate whether arsenic accumulated in the edible pods and seeds of Phaseolus vulgaris, cv. Helda, above the Spanish maximum recommended concentration for food crops, 1 mg kg(-1) on a fresh weight basis. Only organic arsenicals were used because they are: a) the only arsenic species allowed for agricultural applications and b) more mobile than inorganic species. Selection of French beans, a sensitive plant to arsenic, was based on the fact that arsenic upward translocation is higher in sensitive than in tolerant plants. A 2 x 3 factorial experiment was conducted with two organic arsenic species: methylarsonic acid (MAA) or dimethylarsinic acid (DMAA) and three arsenic concentrations: 0.2, 0.5, or 1.0 mg L(-1). Arsenic phytotoxicity was primarily determined by soluble arsenic concentration. Experimental results showed that the low bean plant tolerance to arsenic is possibly due to the high arsenic upward transport to shoots, which could result in profound negative metabolic consequences. Even under extremely adverse conditions, arsenic residues in edible beans were below the maximum statutory limit set by the Spanish legislation. It can be concluded that the major danger of organic arsenical herbicides is that of decreased productivity rather than high arsenic uptake by consumers.

Arsenic toxicity and accumulation in radish as affected by arsenic chemical speciation

Arsenic (As) uptake by Rhapanus sativus L. (radish), cv. Nueva Orleans, growing in soil-less culture conditions was studied in relation to the chemical form and concentration of As. A 4 x 3 factorial experiment was conducted with treatments consisting of four As chemical forms [As(III), As(V), MMAA, DMAA] and three As concentrations (1.0, 2.0, and 5.0 mg As L-1). None of the As treatments were clearly phytotoxic to this radish cultivar. Arsenic phytoavailability was primarily determined by the As chemical form present in the nutrient solution and followed the trend DMAA < or = As(V) < or = As(III) << MMAA. Root and shoot As concentrations significantly increased with increasing As application rates. Monomethyl arsonic acid treatments caused the highest As accumulation in both roots and shoots, and this organic arsenical showed a higher uptake rate than the other As compounds. Inner root As concentrations were, in general, within the normal range for As contents in food crops but root skin As levels were close or above the maximum threshold set for As content in edible fruit, crops and vegetables. The statement that toxicity limits plant As uptake to safe levels was not confirmed in our study. If radish plants are exposed to a large pulse of As, as growth on contaminated nutrient solutions, they may accumulate residues which are unacceptable for animal and human consumption without exhibiting symptoms of phytotoxicity.

Arsenic toxicity and accumulation in turnip as affected by arsenic chemical speciation

Arsenic (As) uptake by turnip, growing under soilless culture conditions, was studied. A 4 x 3 factorial experiment was conducted with four As species [arsenite, arsenate, methylarsonic acid (MMAA), dimethylarsinic acid (DMAA)] and three As concentrations (1.0, 2.0, and 5.0 mg L(-)(1)). Arsenic phytoavailability and phytotoxicity were primarily determined by As speciation. Organic arsenicals, especially MMAA, were clearly phytotoxic to this turnip cultivar. Plant As concentrations significantly increased with increasing As application rates. Both organic arsenicals showed a higher upward translocation than their inorganic counterparts, contributing to the greater phytotoxicity and lower dry matter productions of these organic treatments. Both inner root and outer root skin As concentrations were above the maximum limit set for As content in food crops (1.0 mg kg(-)(1)). If turnip plants are exposed to a large pulse of As, as growth on contaminated nutrient solutions, they will accumulate residues at levels that are unacceptable for animal and human consumption.

Arsenic species: effects on and accumulation by tomato plants

The uptake of arsenic (As) species by Lycopersicum esculentum, growing under soilless culture conditions, was studied. A 4 x 3 x 2 factorial experiment was conducted with four As species (arsenite, arsenate, methylarsonate, and dimethylarsinate), three As concentrations (1, 2, and 5 mg L(-)(1)) and two tomato cultivars (Marmande and Muchamiel). The phytoavailability and phytotoxicity were primarily determined by the As species. The concentrations of As in plant increased significantly with increasing As concentration in solution. Both MA and DMA showed a higher upward translocation than arsenite and arsenate, and treatments with MA and DMA clearly reduced plant growth and fruit yield. The As concentration in tomatoes treated with arsenite or arsenate were within the range considered normal in food crops; however, the As concentration in tomatoes treated with MA and DMA were close to or even above the maximum limit. When tomato plants are exposed to high concentrations of As in nutrient solutions, they may uptake As to concentrations unacceptable for human food.