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 15,165 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

The effect of high-power ultrasound on olive paste, on laboratory thermo-mixing operations for virgin olive oil extraction, has been studied. Direct sonication by an ultrasound probe horn (105 W cm(-2) and 24 kHz) and indirect sonication with an ultrasound-cleaning bath (150 W and 25 kHz) were applied and their effects compared with the conventional thermal treatment. A quick-heating of olive paste, from ambient (12-20 degrees C) to optimal temperature conditions (28-30 degrees C), and an oil extractability improvement were observed when applying sonication. Better extractability was obtained by direct sonication for high moisture olives (>50%) whereas indirect sonication gave greater extractability for low moisture olive fruits (<50%). Optimal application of ultrasound was achieved with direct sonication for 4 min at the beginning of paste malaxation and with indirect sonication during the malaxation time. Effect of high-power ultrasound on oil quality parameters and nutritional and sensory characteristics were studied. Changes in quality parameters (free acidity value, peroxide value, K270 and K232) were not found, however significant effects on the levels of bitterness, polyphenols, tocopherols (vitamin E), chlorophyll and carotenoids were observed. Oils from sonicated pastes showed lower bitterness and higher content of tocopherols, chlorophylls and carotenoids. Related to sensory characteristics, off-flavour volatiles were not detected in oils from sonication treatments. Total peak areas of volatiles and the ratio hexanal/E-2-hexenal, as determined by SPME analysis, were lower than non-sonicated reference oils; sensory evaluation by panel test showed higher intensity of positive attributes and lesser of negative characteristics than those untreated.
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PMID:High-power ultrasound in olive paste pretreatment. Effect on process yield and virgin olive oil characteristics. 1727 91

The chemical composition of the virgin oils obtained by mechanical pressing of grape seed belonging of the varieties Syrah and Tintorera as well as a mixture of seeds of the varieties Syrah, Tempranillo and Merlot was determined. Official analytical methods were employed for the determination of two quality indexes (acidity and peroxide value), fatty acids profile and for the quantification of the most important minor constituents. The acidity and the peroxide values were in agreement with the values reported by the Codex Alimentarius for good quality edible oils. The linoleic acid was the fatty acid most abundant in all samples, representing around the 65%, followed by the monounsaturated oleic acid with concentrations close to 25%. The total phytosterol concentrations were between 5179 and 5480 mg/kg, where the beta-sytosterol represented more than the 66% in all grape seed oils. The cholesterol was detected in the oils from the varieties Syrah and Tintorera in concentrations below the maximum allowed for vegetable edible oils. The ester 1-buthyl-3-methylacetate was the most abundant in the volatile fraction with concentrations of 5.4; 6.8 and 11.0 mg/kg for Syrah, Tintorera and the seeds mixture respectively. Other volatile compounds also present were the Trans-2-hexenal (0.1 to 0.5 mg/kg), E-2-pentenal (3.1 to 4.2 mg/kg), hexanal (1.4 to 1.9 mg/kg) and heptanal (0.1 to 0.3 mg/kg). These compounds may be the responsible for the fruity flavor detected in all virgin oils studied. The alpha and gamma isomers of the tocotrienols accounted for more than the 80% of the tocochromanols present in the oils, while the tocopherols represented only the 10% The deep green color observed in all oil samples was associated to the presence of chlorophylls and other vegetable pigments
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PMID:[Chemical composition of the virgin oil obtained by mechanical pressing form several grape seed varieties (Vitis vinifera L.) with emphasis on minor constituents]. 1971 20

This paper is focused on the hydrogeochemical characterization of the Negro River along its course, as well as in the proposal of a functioning model for the contamination processes in order to establish potential cause-effect relationships between water quality, geology (ARD), mining activities (AMD) and the tectonic framework as transmission vector of acidity, metals and sulphates. The scenario shows a heavily-contaminated river compared to the unaffected regional background. By graphical and statistical treatments of physico-chemical data of Negro River and the unaffected values of regional background and other AMD/ARD representative rivers' it is possible to conclude that Antamina Mine, is not the cause of the Negro River contamination, without the need of isotopic tracers, but just through the inexistent concentrations of Cu, Bi and Mo found in the waters. In the proposed contamination model, climatic factors (glacial retreat) activate geological (ARD) processes. The tectonic scenario (faults) intervenes as a transport medium of the contamination flux from the sulphide oxidation surface in upper altitudes until the spring in lower altitudes. At the end, it is concluded that this contamination comes from the recent glacial retreat in areas near the Cordillera Blanca that has left massive amounts of sulphide materials exposed to weathering conditions, oxidizing naturally (ARD processes) and finally contributing to the contamination of the Negro River through faults. In this case, we would face an ARD process in the strict sense, which is the direct oxidation of sulphides outcropping in the upper part of the mountain with the generation of sulphates, the release of hydrogen ions and the consequent generation of acid and the dissolution of the metals. This ARD process would come from the glacial retreat, which, through the faults, transports contaminated water until the spring.
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PMID:The Negro River (Ancash-Peru): A unique case of water pollution, three environmental scenarios and an unresolved issue. 3012 Oct 39

Wheat sprouts and wheatgrass represent a sort of fresh vegetable for the ready-to-eat market and are acknowledged for their bioactive compounds content. Besides nutritional properties, sensory quality is a crucial issue for consumers' satisfaction. This work reports several sensory traits of sprouts and wheatgrass from five genotypes of Triticum species. Sprouts showed higher soluble solids content (SSC) and SSC/TA (titratable acidity) ratio than wheatgrass. The prevalent volatile compounds of both sprouts and wheatgrass were 1-penten-3-ol, 1-penten-3-one, E-2-hexenal, and 1-octen-3-ol, responsible for green, solvent, earthy, and mushroom odors. Differences among samples were affected more by the growing stage than by the genotype. PRACTICAL APPLICATIONS: Results indicate sprouts and wheatgrass have a strong flavor, which might not be acceptable to consumers. This suggests the addition of sprouts to vegetable-based products, such as salads, in order to enhance the taste complexity while providing valuable phytochemicals. Similarly, the strong flavor of wheatgrass, which is mainly used alone to make juices, could be mitigated by mixing it with other vegetable products or by using it as a garnishment. Overall, the observed sensory traits and volatile compounds represent a tool for a tailored choice of the sprout stage and genotype depending on the desired food specialty (e.g., salad, course garnishment, juice).
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PMID:Taste quality traits and volatile profiles of sprouts and wheatgrass from hulled and non-hulled Triticum species. 3135 22