Studies in Western nations have shown associations of certain dietary patterns with obesity and metabolic risk in youth. Little is known about these relations in newly industrialized countries where obesity prevalence is surpassing those of developed countries. We sought to characterize dietary patterns in a cross-sectional study in 224 adolescents aged 8-14 y in Mexico and to investigate associations of the dietary patterns with adiposity and metabolic risk. We used principal components analysis to derive dietary patterns from food-frequency questionnaire data. By using linear regression models that accounted for mother's marital status, education, and smoking habits and child's age and physical activity, we examined associations of the dietary patterns with adiposity [body mass index score, waist circumference, the sum and ratio of the subscapular and triceps skinfold thicknesses, blood pressure, serum fasting glucose and a C-peptide-based measure of insulin resistance (CP-IR), lipid profile, and a metabolic syndrome risk score (MetS score)]. We identified a "prudent" dietary pattern characterized by high intakes of vegetables, fruit, fish, chicken, and legumes and a "transitioning" dietary pattern, which comprises processed meats, Mexican foods, and sweetened beverages. Each unit increase in the prudent pattern factor score corresponded with 0.33 ng/mL (95% CI: 0.09, 0.57 ng/mL) lower C-peptide, 0.08 units (95% CI: 0.02, 0.13 units) lower CP-IR, and a 0.14 unit (0.00, 0.27 unit) lower MetS score in boys. In girls, the transitioning pattern corresponded with higher subscapular + triceps skinfold thickness (per 1-unit increase in the factor score: 2.46 mm; 95% CI: 0.10, 4.81 mm). These results did not change after accounting for pubertal status. A prudent dietary pattern was protective against metabolic risk in adolescent boys, whereas a transitioning dietary pattern corresponded with higher adiposity among adolescent girls. Given that adolescence is a key developmental period for long-term health, efforts to elucidate dietary determinants of metabolic risk during this life stage may have long-term benefits.

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The effects of two crude enzymes from Aspergillus niger on the aromas of instant green tea have been investigated. The crude enzymes from tea stalk (ETS) and potato dextrose (EPD) were respectively prepared by fermentation. Both enzyme extracts significantly changed the volatile composition and aroma profile. ETS treatment increased the content of 2‐ethylfuran, ethyl 2‐methylbutyrate and decanal and decreased the content of trans‐limonene oxide and 2‐heptanone; EPD treatment increased the concentrations of 2‐ethylfuran and ethyl 2‐methylbutyrate and decreased the concentrations of octanal, methyl salicylate and trans‐limonene oxide. After ETS treatment, the floral and fermented notes increased, while green, woody and sweet notes decreased. EPD treatment decreased green and floral notes. These results indicate that both ETS and EPD contain some novel enzymes, which could modulate the aroma of instant green tea, and thus provide potential enzyme resources for modulating the aroma of tea products.

Temperature dependent solid-liquid extraction (SLE) behavior of six rare earth elements (REs) was investigated using N-butyl pyridinium hexafluorophosphate ([BPy]PF6) as an ionic liquid solvent and benzoyl acetone (HA) as an extractant at 80 °C. Parameters including the amount of [BPy]PF6, HA concentration, extraction time, extraction temperature and pH were investigated and optimized. The extracted species was neutral REA(n-1)Cl (n-1 = 3 or 2) in the REn+-[BPy]PF6-HA SLE system. The extraction percentage of REn+could be 100% at stated pH and HA concentration. The recovery of REn+extracted into [BPy]PF6can be achieved using the mixture of 0.1 mol·L-1ClCH2CO2H and 0.2 mol·L-1HCl as stripping agents. REs were extracted into solid ionic liquid phase with smaller volume and concentrated to some extent. Furthermore the temperature dependent SLE allows to recover [BPy]PF6after the extraction procedures. These results indicate that the proposed procedure can be used for the preconcentration and separation of REs using [BPy]PF6with high melting point.