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1.
Casado FJ Sánchez AH Rejano L Montaño A 《Journal of agricultural and food chemistry》2007,55(9):3503-3507
The occurrence of d-amino acids in commercial ripe olives, a well-known sterilized alkali-treated product, was investigated by high-performance liquid chromatography (HPLC) with precolumn automatic derivatization. Absolute amounts of D-amino acids were in total 18.6-38.2 mg/100 g edible portion. The major D-amino acids were D-aspartic acid, D-glutamic acid, D-serine, and D-leucine. Furthermore, to evaluate the effects of sterilization time and olive pH on amino acid racemization, a simulated processing of green ripe olives was carried out. Serine (both free and bound form) was the most-racemized amino acid after heat treatment. Sterilization (15-35 min at 121 degrees C) increased the racemization values of both free and protein-bound amino acids, although in case of protein-bound phenylalanine the increase was not statistically significant. With an increase of pH from 8 to 10 units, the racemization values of all amino acids increased significantly, except for free forms of aspartic and glutamic acids. In general, the effects of the sterilization time and olive pH on total concentration (L + D enantiomers) of each amino acid were also significant. 相似文献
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L. Sánchez-Jardón B. Acosta-Gallo A. del Pozo M. A. Casado C. Ovalle J. M. de Miguel 《Agroforestry Systems》2014,88(3):397-411
In order to develop a general model of aboveground net primary production (ANPP) of herbaceous communities in grazing systems that combine forested and open grasslands in temperate areas, biomass production and a set of biotic and abiotic variables were measured at four adjacent forest and grassland sites in Chile’s northern Patagonia for two consecutive growing seasons. At each site, one transect of 80 m long (40 m in open grassland and 40 m in forest) × 10 m wide was established. ANPP was significantly higher in open grasslands but no gradual change in biomass production was observed from inside the forest towards the open grassland. In open grasslands ANPP was spatially uniform but highly variable between years of contrasting weather conditions, whereas in forests it was more spatially heterogeneous and less variable over time. ANPP was highly correlated with cattle consumption. Structural equation models developed for the whole system confirm that ANPP was driven mainly by photosynthetically active radiation (PAR) and available nitrogen. However, we found important differences between forests and the adjacent open grasslands. In forests ANPP was enhanced by positive feedbacks between the amount of transmitted PAR through the canopy and soil nutrient input via cattle dung deposition. In open grasslands nitrogen availability appeared to be the main limiting factor but also influenced by weather conditions (dryer or wetter years). The coexistence of forests and grasslands patches, with different susceptibility of ANPP to meteorological and soil nutrient availability, highlights the importance of implementing an integrated silvopastoral system with lenga (Nothofagus pumilio [Poepp. & Endl.] Krasser) in northern Patagonia. 相似文献
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González-Mancebo S García-Santos MP Hernández-Benito J Calle E Casado J 《Journal of agricultural and food chemistry》1999,47(6):2235-2240
The nitrosation of phenol, m-, o-, and p-cresol, 2,3-, 3,5-, and 2, 6-dimethylphenol, 3,5-di-tert-butylphenol, 2,4,6-trimethylphenol, o-chlorophenol, and o-bromophenol was studied. Kinetic monitoring of the reactions was accomplished by spectrophotometric analysis of the products at 345 nm. At pH > 3, the dominant reaction was C-nitrosation through a mechanism that appears to consist of an attack on the nitrosatable substrate by NO(+)/NO(2)H(2)(+), followed by a slow proton transfer. The finding of an isokinetic relationship supports the idea that the same mechanism operates throughout the series. The observed sequence of nitrosatable substrate reactivities is explained by (i) the preferred para-orientation of the hydroxyl group for the electrophilic attack of nitrosating agents, (ii) steric hindrance of alkyl substituents, which reduces or prevents attack by nitrosating agents, and (iii) the hyperconjugative effect of the methyl substituent, which causes electronic charge to flow into the aromatic nucleus, as well as the opposite electronic withdrawing effect induced by halogen substituents. The results show that potential nitrosation of widespread environmental species such as chlorophenols is negligible, but more attention should be paid to polyphenols with strongly nucleophilic carbon atoms. 相似文献
4.
Victoria González-Rodríguez Rafael Villar Raquel Casado Elena Suárez-Bonnet José Luis Quero Rafael M. Navarro-Cerrillo 《Annals of Forest Science》2011,68(7):1217-1232
Introduction
The great spatial and temporal heterogeneity of Mediterranean ecosystems can influence establishment success in woody species, whose natural regeneration occurs to a very small extent. In this work, the effect of the spatial pattern of environmental variables (light availability, soil moisture and herbaceous production) on seedling emergence, growth, survival and establishment success was examined by using a spatially explicit approach. 相似文献5.
Casado FJ Sánchez AH De Castro A Rejano L Beato VM Montaño A 《Journal of agricultural and food chemistry》2011,59(6):2403-2409
Chemical and sensorial changes related to the use of benzoates and ascorbic acid as additives in packed fermented vegetables were investigated. For this, three selected vegetables (green olives, cucumbers, and caperberries) stored under different conditions (glass or plastic containers, ambient or refrigerated storage) were used. In all cases, benzoic acid remained unchanged (glass bottle) or decreased slightly (plastic pouch) at prolonged storage. Ascorbic acid was partially or totally degraded during storage, the degradation rate depending on the storage conditions and the vegetable matrix. Benzene levels higher than 10 μg/L were found in cucumbers and caperberries containing both additives, but only when packed in plastic pouches and after prolonged storage at room temperature. In these conditions, an appreciable browning of brine, related to AA degradation, was also found. The use of benzoate alone had a significant influence on vegetable color, but flavor was not significantly affected at the benzoate levels tested. On the basis of the present study, benzoates should be removed from fermented vegetable formulations containing ascorbic acid to eliminate possible benzene formation during long-term storage. 相似文献
6.
BACKGROUND: In recent years, many studies have been carried out on the behavioural and electrophysiological responses of Cydia pomonella (L.) to host volatile emissions, to find alternative attractants to the sex pheromone for pest monitoring. These studies have focused on apple and pear, and very little has been done on walnut. In the present work, the diurnal and seasonal variation in walnut volatile emissions and the electrophysiological response of C. pomonella have been studied. RESULTS: Ninety compounds were detected in walnut emissions, mainly monoterpenes and sesquiterpenes. The most abundant compound was β‐pinene, which, together with (Z)‐3‐hexenyl acetate, (E)‐β‐ocimene, limonene, germacrene D, 1,8‐cineole, sabinene, (E)‐β‐farnesene, (E)‐β‐caryophyllene, β‐myrcene and β‐phellandrene, constituted between 81.9 and 90.5% of the total chromatographic area. Differences between seasonal periods were significant for 39 compounds, and between daytimes for 14 compounds. Discernible and consistent EAD responses were detected to 11 walnut‐origin compounds, and confirmed with synthetics to seven of them. Except for alloocimene, pinocarvone and caryophyllene oxide, all these compounds are also emitted by apple. CONCLUSION: Walnut volatile emissions differ widely from apple ones, but both share many compounds that are EAD‐active in C. pomonella. However, among EAD‐active compounds there are three walnut‐specific ones, which should be further tested in behavioural assays. Copyright © 2008 Society of Chemical Industry 相似文献
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Pérez-Prior MT Manso JA García-Santos Mdel P Calle E Casado J 《Journal of agricultural and food chemistry》2005,53(26):10244-10247
A kinetic study of the alkylating potential of potassium sorbate (S)-a food preservative used worldwide-in 7:3 water/dioxane medium was performed. The following conclusions were drawn: (i) Potassium sorbate shows alkylating activity on the nucleophile 4-(p-nitrobenzyl)pyridine (NBP), a trap for alkylating agents with nucleophilic characteristics similar to those of DNA bases, (ii) The NBP alkylation reaction complies with the rate equation r = k(alk)[H+][S][NBP]/(K(a) + [H+]), K(a) being the sorbic acid dissociation constant and k(alk) the rate constant of NBP alkylation by the undissociated acid. In the range of pH 5-6, the alkylation time ranges between 18 days (pH 5.2) and >1 month (pH > or = 6). (iii) NBP alkylation occurs through a reaction with deltaH# = 78 kJ mol(-1), which is much higher than those of NBP alkylation by stronger alkylating agents. (iv) The absorption coefficient of the sorbate-NBP adduct was determined to be epsilon = 204 M(-1) cm(-1) (lambda = 580 nm), this value being rationalized in terms of the adduct structure. (v) The results can help to establish suitable expiration times for products preserved with potassium sorbate. 相似文献
9.
Vitamin content and amino acid composition of pickled garlic processed with and without fermentation 总被引：7，自引：0，他引：7
Montaño A Casado FJ de Castro A Sánchez AH Rejano L 《Journal of agricultural and food chemistry》2004,52(24):7324-7330
The effect of processing, with and without fermentation, upon the nutritional composition of pickled garlic was evaluated. On a dry basis, the fermented product had a higher content of riboflavin, alpha-tocopherol, and most individual amino acids but a lower thiamin level than the unfermented product. Ascorbic acid was totally lost during processing. The chemical scores for the unfermented and fermented product were 88 and 108%, respectively, with the limiting amino acid being leucine. Water blanching (90 degrees C for 4 min) affected only the ascorbic acid content, whereas fermentation significantly affected the contents of thiamin, ascorbic acid, and alpha-tocopherol, as well as glutamic acid and arginine. For each processing type, the effect of the preservation method and storage time on vitamins and amino acid composition was also analyzed. In the case of the fermented product, usage of the corresponding fermentation brine plus refrigerated storage was also assayed as the packing/preservation method and was found to give the best result from a nutritional standpoint. 相似文献
10.
Montaño A Casado FJ Rejano L Sanchez AH de Castro A 《Journal of agricultural and food chemistry》2006,54(6):2206-2210
The kinetics of ascorbic acid (AA) loss during storage of packed table olives with two different levels of added AA was investigated. Three selected storage temperatures were assayed: 10 degrees C, ambient (20-24 degrees C), and 40 degrees C. The study was carried out in both pasteurized and unpasteurized product. The effect of pasteurization treatment alone on added AA was not significant. In the pasteurized product, in general AA degraded following a first-order kinetics. The activation energy calculated by using the Arrhenius model averaged 9 kcal/mol. For each storage temperature, the increase in initial AA concentration significantly decreased the AA degradation rate. In the unpasteurized product, AA was not detected after 20 days in samples stored at room temperature and AA degradation followed zero-order kinetics at 10 degrees C, whereas at 40 degrees C a second-order reaction showed the best fit. In both pasteurized and unpasteurized product, the low level of initial dehydroascorbic acid disappeared during storage. Furfural appeared to be formed during storage, mainly at 40 degrees C, following zero-order kinetics. 相似文献