The contents of total phenolic compounds, flavonoids, and phenolic acids were determined in selected garlic cultivars grown at four locations. The total phenolic content varied from 3.4 mg gallic acid equivalents (GAE)/g of dry matter (dm) to 10.8 mg GAE/g of dm with a mean value of 6.5 mg GAE/g of dm. The myricetin, quercetin, kaempferol, and apigenin flavonoids were not detected in any of the samples. Caffeic acid and ferulic acid were the major phenolic acids found with mean values of 2.9 mg/kg of dm and 2.6 mg/kg of dm, respectively. The mean contents of vanillic, p-hydroxybenzoic, and p-coumaric acids were comparable (0.4-0.8 mg/kg of dm), and the level of sinapic acid was negligible (< 0.1 mg/kg of dm). There was a significant effect of location but an insignificant effect of genotype on contents of caffeic, vanillic, p-hydroxybenzoic, and p-coumaric acids. However, genotype but not location affected the contents of total phenolics and ferulic acid. On average, the white garlic cultivars and Chinese garlic cultivars contained higher contents of total phenolics and ferulic acid than the purple garlic cultivars. However, the differences in the total phenolic content between the purple and white garlic cultivars were not significant.
21The volatile profiles of Spanish-style green table olives elaborated with Manzanilla,
22Gordal and Hojiblanca cultivars grown at different locations in Spain were established 23 by solid phase micro-extraction (SPME) and gas chromatography coupled to mass 24 spectrometry (GC-MS). A total of 102 volatile compounds were identified, belonging to 25 distinct chemical classes, and 20 of them are reported for the first time in table olives.
26The headspace profile was predominated by alcohols and phenols, followed by acids 27 and esters, whereas the relative amounts of the remaining classes were quite lower (< 28 5% in general). The principal compounds characterizing the headspace for most samples
The content of organosulfur compounds was determined in selected garlic cultivars grown at four locations in Andalusia, Spain. The organosulfur compounds studied were three γ-glutamyl peptides, namely, γ-l-glutamyl-S-(2-propenyl)-l-cysteine (GSAC), γ-l-glutamyl-S-(trans-1-propenyl)-l-cysteine (GSPC), and γ-l-glutamyl-S-methyl-l-cysteine (GSMC), and four cysteine sulfoxides (alliin, isoalliin, methiin, and cycloalliin). There was a significant effect of the location, cultivar, and garlic ecotype on individual organosulfur compound contents. Purple-type cultivars showed on average the highest contents of GSMC, GSAC, alliin, and methiin but the lowest isoalliin content. The impact of genotype was relatively high for GSAC, whereas this factor hardly contributed to the total variability in alliin and isoalliin content. Planting date had a significant effect on the content of alliin and isoalliin. Discriminant analysis evidenced the ability of organosulfur compounds to distinguish among garlic bulbs from different locations or ecotypes with 81 or 86% accuracy, respectively.
It is very well proved that boron (B) plays a primary structural role in the plant cell wall. In addition, this micronutrient has been involved in a great variety of physiological processes in vascular plants. It has been reported that B deficiency induces stress-responsive genes and, in tobacco plants, it seems to decrease net nitrate uptake by repressing expression of root plasmalemma H(+)-ATPase gene. Moreover, root asparagine concentration is clearly increased under B deficiency, as also observed for other abiotic stresses. Accumulation of asparagine in response to abiotic stresses could be an ammonium detoxification mechanism when high amounts of ammonium are internally generated by deamination of soluble amino acids released from enhanced proteolysis under stress conditions. Nevertheless, the mechanisms underlying the several effects caused by B deficiency are unknown. Although a mechanism has been reported to explain B effects based on signals via the cell wall-plasma membrane-cytoskeleton continuum, we propose and discuss the possible role of B as a cellular signal through transcription factors. This hypothetical mechanism could explain not only its diverse effects on so many physiological processes, but also that a negligible amount of boron into the protoplast can be decisive for the normal development of such events.
13A ripe olive model system was used to evaluate the potential inhibiting effects on 14 acrylamide formation from a set of amino acids and water-soluble vitamins. The system 15 was based on ripe olive juice heated at 121 ºC for 30 min in a stainless steel tubular 16 reactor. The most potent acrylamide inhibitors were proline and sarcosine, both with 17 inhibition rates of ~75% at a 100 mM level. In addition, glycine, ornithine, taurine, and 18 γ-amino butyric acid were effective (50-65% inhibition) while the rest of the 19 compounds demonstrated weak or non-significant effects. Acrylamide contents in the 20 model system were found to be highly correlated with the corresponding contents in the 21 real product. The kinetic pattern for the formation of acrylamide in the absence and 22 presence of two selected amino acids, added separately or together, was well fitted 23 using a simple logistic function. 24 25
The volatile profile of Spanish-style green table olives after fermentation and the changes in volatile compounds that occurred as a result of the post-fermentation and subsequent packing stage were explored by solid phase micro-extraction (SPME) and gas chromatography coupled to mass spectrometry (GC-MS). Three olive cultivars (Manzanilla, Gordal, and Hojiblanca) were processed and olive samples were taken at three different times throughout the elaboration: after fermentation, after post-fermentation, and after packing. A total of 132 volatile compounds were identified, including 10 phenols, 25 alcohols, 11 acids, 39 esters, 8 hydrocarbons, 14 carbonyl compounds, 17 terpenes, and 6 other compounds. A varying number of compounds from each chemical family underwent significant changes because of the post-fermentation and packing stages. Among them, some typical reaction products of lipid oxidation (e.g. (E)-2-decenal and (E,E)-2,4-decadienal) increased with the post-fermentation in Manzanilla cultivar, and also as a result of packing in all three cultivars.
The influence of processing, with and without fermentation, on the contents of organosulfur compounds, namely, γ-glutamyl peptides, S-alk(en)yl-L-cysteine sulfoxides (ACSOs), and S-allyl-L-cysteine (SAC), in pickled blanched garlic was evaluated. For each processing type, the effect of the preservation method and storage time was also analyzed. Blanching in hot water (90 °C for 5 min) hardly affected the individual organosulfur compound content. The fermentation and packing steps negatively affected the levels of all compounds except for SAC. The content of this compound increased during storage at room temperature whereas γ-glutamyl peptides and ACSOs were degraded to various extents. The pasteurization treatment itself had no significant effect on the concentrations of organosulfur compounds. Use of the corresponding fermentation brine in the case of the fermented product in conjunction with refrigerated storage was found to be the best method to preserve the levels of organosulfur compounds in pickled garlic stored for up to one year.
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