Two ethanologenic yeasts, Saccharomyces cerevisiae and Kluyveromyces marxianus, were used to ferment sugar solutions modeling hydrolyzed Valencia orange peel waste at 37°C. Orange stripper oil produced from orange peel was added in various amounts to determine its effect on ethanol production. The minimum peel oil concentration that inhibited ethanol production was determined after 24, 48 and 72 h and the two yeasts were compared to one another in terms of ethanol yield. Minimum inhibitory peel oil concentrations for ethanol production were 0.05% at 24 h, 0.10% at 48 h, and 0.15% at 72 h for both yeasts. S. cerevisiae produced more ethanol than K. marxianus at each time point.

A procedure to determine total oil content of pecan was developed for samples weighing 500 and 10 mg by supercritica[ fluid extraction (SFE) with carbon dioxide as the extraction solvent, and chilled hexane as the trapping solvent. Fatty acid methyl esters (FAMEs) were prepared from the total lipid fraction by using either an aliquot (500 mg starting weight) or the entire extract (10 mg starting weight). Total oil content obtained for either sample size with SFE was similar to that obtained with an organic solvent extraction technique. The fatty acid composition for the total lipid fraction of oils extracted with SFE was the same as for oils extracted with organic solvents, and oil composition did not change during SFE. Both oil yield and fatty acid composition were similar to those reported previously for pecan. Samples could be extracted and placed into FAMEderivatizing reagents in one day, and fatty acid composition of the total lipid fraction could be determined by gas-liquid chromatography the next day. The procedure, as demonstrated for pecan, should be suitable for other oilseeds, especially those containing low amounts of water. JAOCS 72, 665-669 (1995).KEY WORDS: Fatty acid methyl ester, oilseed, pecan, supercritical fluid extraction.

A simple, inexpensive device was fabricated for imposing drop impact loads on fruit and tested using a 0.5 J load on peach [(Prunus persica (L.) Batsch] fruit harvested at two maturity stages. The device consists of an electromagnet to secure a metallic mass above the fruit, a height adjustment forpositioning the mass, a foot pedal switch for interrupting current to the electromagnet, allowing the mass to strike the fruit, and a thick aluminum base toprevent fruit movement upon impact. Following impact, fruit were stored at 2C for one week (to simulate impact damage during harvest and packing, prior to short term cold storage). Impact bruise susceplibility was assessed after storage by bruise occurrence (without regard to bruise size), and by bruise severity (measured as bruise depth, bruise width and bruise discoloration). Maturity at harvest had no effect on bruise occurrence, but did signGcantly effect bruise severity. Bruise depth was more sensitive than bruise width or discoloration to differences between cultivars. Cultivar ranking for bruise susceptibility differed, depending on the parameter used to obtain the ranking. 'Approved for publication by the Director, Oklahoma Agricultural Experiment Station. This research was supported under project H-2161 and by USDA grant 90-34150-5022. 4Present Address: The Samuel Roberts Nobel Foundation, P.O. Box 2180, Ardmore, OK 73402. 5To whom inquiries should be directed. Telephone: (405) 744-5423; FAX (405) 744-9693.

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BACKGROUND Many conventional extraction methods for basils (Ocimum sp. Lamiaceae) produce only the extract as a usable product and leave the extracted herb as a waste product. We demonstrate partial extraction of chemically and morphologically diverse basil cultivars using propane at low temperature (20–27 °C) and pressure (950–1200 kPa) and evaluate the process for production of dual products, the extracted herb (raffinate) and the herb extract in terms of aromatic content and color. RESULTS The extracts contained aromatic compounds that were characteristic of but not always identical in terms of relative abundance to the dehydrated herb. Extraction decreased total aromatics in the raffinate by 12–43% but the individual aromatic proportions remained essentially the same, preserving flavor characteristics of the raffinate. Color was mostly unchanged by the extraction process. CONCLUSION Partial propane extraction resulted in two useful basil products (an extract and extraction raffinate). Aromatic extractability was tissue and cultivar dependent for basils. Therefore, partial extraction protocols should be optimized according to cultivar/plant tissue abundance to provide consistent aromatic intensity of these potential food products. © 2019 Society of Chemical Industry