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At least 415 records · Page 23Linked to original sources
PubMed1985

Behavior of parathion in tomatoes processed into juice and ketchup.

Fresh tomatoes were cut, fortified with 25 ppm (micrograms/g) of parathion (0,0-diethyl 0-4-nitrophenylphosphorothioate) and processed into either juice or ketchup. Tomato juice was canned, while ketchup was placed in bottles. All samples were stored at room temperature for analysis at two-monthly intervals. Parathion residues were measured quantitatively by GLC, while the two metabolites, aminoparathion (0,0-diethyl 0-4-aminophenylphosphorothioate) and 4-nitrophenol, were determined colorimetrically. The presence of the three compounds was confirmed qualitatively by TLC. Blanching of tomatoes resulted in about 50% reduction of parathion level. Pulping of fruits caused a further decrease in parathion residues in juice as a result of its sorption and concentration in the semi-solid pulp. About 85% of parathion added to tomatoes was lost during the processing steps. Storage of juice resulted in a gradual decrease in parathion levels, whereby only 1.7% of the original amount was detected after six months of storage. The compound was stable in ketchup for the first four months of storage but decreased thereafter to almost 7% of the original quantity added to fruits. Aminoparathion and 4-nitrophenol were detected in low levels.

Beverages↗
PubMed1998

Cardiovascular effects of dietary salts and isosorbide-5-mononitrate in spontaneously hypertensive rats.

The influence of isosorbide-5-mononitrate (IS-5-MN) on the cardiovascular effects of high dietary salt intake (NaCl, 6.6% of dry weight of food) and that of a potassium, magnesium and l-lysine-enriched salt alternative (Pansalt 10.5%, producing a 6.6% content of NaCl) was studied in spontaneously hypertensive rats in an 8-week experiment. Common salt produced a marked rise in blood pressure and induced cardiac and renal hypertrophy, while the salt alternative, although containing the same amount of NaCl, neither increased blood pressure nor caused any significant cardiac hypertrophy. IS-5-MN treatment at a daily dose of approximately 60-70 mg/kg (mixed with food) attenuated the rise in blood pressure induced by common salt, but did not prevent the cardiac or renal hypertrophy. IS-5-MN did not offer any additional benefit to the use of the salt alternative diet alone in treatment of high blood pressure. Mesenteric arterial responses in vitro were examined at the end of the study. IS-5-MN treatment during the moderately low-salt (NaCl 0.7%) control diet tended to decrease the contractile response to noradrenaline and increase the relaxation to acetylcholine. Common salt, but not the salt alternative, induced a 50% increase in the 24-h urinary excretion of cyclic GMP. Both salt supplements induced an 8-9-fold increase in the excretion of calcium, and about a 2-fold increase in the excretion of phosphorus. Common salt also increased the excretion of magnesium by 50%. IS-5-MN treatment had no significant effect on the excretion of the mineral elements. Our findings show that increased intake of potassium and magnesium reduces the harmful effects of common salt. Pressure-independent mechanisms are involved in salt-induced left ventricular and renal hypertrophy, since they remained unaffected despite the prevention of the salt-induced rise in blood pressure by IS-5-MN treatment.

Animals↗
PubMed1990

Detection methods for irradiated food--luminescence and viscosity measurements.

The response to ionizing radiation of thermoluminescence, chemiluminescence and viscosity of food was measured, and many specimens could be clearly distinguished from unirradiated samples up to several months after irradiation. Examples are given which show how to use the methods routinely for the purpose of food control. The results are based on long-term studies covering more than 50 spices and dried vegetables. Several experiments carried out with fresh or deep-frozen products appeared to be worthy of investigation. It is shown how exogenic effects (heat, water, UV, air, ethylene oxide) influence the luminescence. Finally, an assessment is given as to how the identification methods can be improved.

Condiments↗
PubMed1977

The analysis of essential oils and extracts (oleoresins) from seasonings--a critical review.

A critical review of the analytical methods employed for the determination of the relevant components of seasonings is presented. Where the available methods were inadequate, new ones have been devised. Particular emphasis has been placed on those methods of analysis that provide a rapid and sufficiently accurate appraisal of seasoning extracts and essential oils from seasonings under routine control laboratory conditions. At the same time, the margin of error of these methods has been determined. The individual seasoning extracts were assessed according to the following criteria: (1) essential oil--cardamom, laurel leaves, cloves, origanum (marjoram), sage, and thyme; (2) essential oil and nonvolatile lipids--dillseed, coriander, caraway, mace, nutmeg, pimento (allspice), and celery seed; (3) essential oil and/or pungent ingredients--capsicum, ginger, and pepper; (4) essential oil and/or coloring matter--turmeric (curcuma) and paprika; (5) essential oil and other components--garlic, onion, and cinnamon.

Capsicum↗
PubMed1978

Historical overview of the cinnamon industry.

Cinnamon (Cinnamomum zeylanicum, Nees in Wall) is one of the world's oldest spices. Sri Lanka is the main provider of cinnamon, mainly exported as "cinnamon quills." From a phytochemical viewpoint, cinnamon is q uniquely interesting plant. The volatile oils obtained from the bark, leaf, and root bark vary significantly in chemical composition. Each oil has a different primary constituent: cinnamaldehyde (in the bark oil), eugenol (in the leaf oil), and camphor (in the root-bark oil). Recent studies based on techniques such as gas-liquid chromatography and infrared spectrometry have revealed that the three oils possess the same array of monoterpene hydrocarbons in different proportions. Both gas-liquid chromatography and quantitative infrared spectrometry have recently been used to study changes in the chemical composition in the volatiles of cultivated and wild-growing cinnamons. As a result, some interesting biosynthetic speculations have evolved, and reliable methods of analytical assessment of quality have been developed. The technology of production of cinnamon oils has varied little from the methods introduced by the early Dutch settlers. They are based on variations on the general theme of steam distillation. Recently, new still designs have greatly enhanced the technological capability in Sri Lanka. Cinnamon bark and leaf oils form the basis of a variety of synthetically derived chemicals used in the food and cosmetic industries.

Africa↗
PubMed1980

Turmeric--chemistry, technology, and quality.

Turmeric is a minor spice in the West, but a major one in the East. It is valued by Westerners mainly, if not solely, on account of its color, but to the Asians both color and aroma are equally important. This review critically appraises the existing knowledge on the chemistry of the functionally important constituents, the processing of the spice into wholes, powder, and oleoresins, and the objective methods and standards available for evaluation of quality. The importance of the mild (but persistent) aroma, and the lack of detailed knowledge on the significant volatiles are discussed. Some unpublished data on significant aroma components, a tristimulus study of color, and subjective evaluations of quality are summarized. Other areas briefly discussed are the production and trade, curry powder, allied spices, and biosynthetic and physiological aspects. The confusion existing in the literature on the nomenclature of species included in the genus Curcuma is pointed out. In view of the growing importance of turmeric and its extracts as a natural food color, recent results on toxicological aspects are discussed. The areas in which research is needed are indicated at the end.

Condiments↗
PubMed1982

Cardamom--production, technology, chemistry, and quality.

Cardamom, Elettaria cardamomum Maton var. Miniscula Burkill (Fam. Zingiberaceae) known as true or lesser cardamom is the widely cultivated variety and important in the world trade. It occupies a high second or third place in world trade, being a high priced spice. It belongs to the sweet spices group and is used predominantly to flavor sweets, baked goods, and coffee, particularly in the Arab countries. This monograph critically reviews the post-harvest handling and processing and the chemistry of the volatiles. The components contributing to the characteristic aroma for which the spice is valued are specifically considered. Gas chromatographic analysis for quality control and attempts are evaluating the aroma quality by sensory profile are discussed in relation to regional varieties, and processing variables. The areas in which further research is required are indicated. The botanical and cultivation aspects and production and trade of the different growing and consuming regions are briefly considered. Available information on other "cardamoms" from related species and genera are summarized.

Agriculture↗
PubMed1982

Ginger--chemistry, technology, and quality evaluation: part 1.

Ginger is used in more ways than any other spice. This monograph, published in two parts, comprehensively reviews production, trade, processing, chemistry, and evaluation of quality. Botany, world varieties, agronomy, crop improvement and potential are reviewed briefly with emphasis on the yield of functional components. Processing for the market, international trade patterns, and factors influencing them are discussed. Derived products such as ginger powder, syruped ginger, volatile oil, and oleoresin are discussed in greater detail. The increasing world demand for quality products of added value such as the oleoresin and volatile oil show prospects for their production in the growing countries. The chemistry of the components which contribute aroma and pungency that characterize ginger is critically reviewed. The second part deals with evaluation of quality. The physico-chemical parameters prescribed as a measure of quality for ginger and its products in the existing standards can assure only hygienic quality and purity, and possibly the source, when new parameters such as GC-fingerprints are included. The importance of sensorily evaluating flavor quality is emphasized to understand the variation in flavor quality required by the industrial and retail markets. Related areas, such as problems in sensory evaluation of intense flavored substances, objective flavor profile analysis, and correlation of instrumental and sensory data, are discussed and our recent work in this area is summarized. Areas where more research are needed are indicated. Other areas briefly discussed are functional, physiological, and toxicological properties in use of ginger; biosynthetic aspects of the components stimulating flavor; and structure and pungency and chemistry of spices from allied species and genera. A comprehensive bibliography is provided to aid in further study and research.

Chemical Phenomena↗
PubMed1982

Ginger-chemistry, technology, and quality evaluation: part 2.

Ginger is used in more ways than any other spice. This monograph, published in two parts, comprehensively reviews production, trade, processing, chemistry, and evaluation of quality. Botany, world varieties, agronomy, crop improvement, and potential are reviewed briefly with emphasis on the yield of functional components. Processing for the market, international trade patterns and factors influencing them are discussed. Derived products such as ginger powder, syruped ginger, volatile oil, and oleoresin are discussed in greater detail. The increasing world demand for quality products of added value such as the oleoresin and volatile oil show the prospects for their production in the growing countries. The chemistry of the components which contribute aroma and pungency that characterize ginger is critically reviewed. The second part deals with evaluation of quality. The physicochemical parameters prescribed as a measure of quality for ginger and its products in the existing standards, can assure only hygienic quality and purity, and possibly the source, when new parameters such as GC-finger prints are included. The importance of sensorily evaluating flavor quality is emphasized to understand the variation in flavor quality required by the industrial and retail markets. Related areas, such as problems in sensory evaluation of intense flavored substances, objective flavor profile analysis, correlation of instrumental and sensory data are discussed, and our recent work in this area is summarized. Areas where more research is needed are indicated. Other areas briefly discussed are functional, physiological, and toxicological properties in use of ginger; biosynthetic aspects of components stimulating flavor; structure and pungency and chemistry of spices from allied species and genera. A comprehensive bibliography is provided to aid in further study and research.

Chemical Phenomena↗