Loss Of Essential Nutrients Research Articles

Green and Sustainable Forward Osmosis Process for the Concentration of Apple Juice Using Sodium Lactate as Draw Solution.

China is the world's largest producer and exporter of concentrated apple juice (CAJ). However, traditional concentration methods such as vacuum evaporation (VE) and freeze concentration cause the loss of essential nutrients and heat-sensitive components with high energy consumption. A green and effective technique is thus desired for juice concentration to improve product quality and sustainability. In this study, a hybrid forward osmosis-membrane distillation (FO-MD) process was explored for the concentration of apple juice using sodium lactate (L-NaLa) as a renewable draw solute. As a result, commercial apple juice could be concentrated up to 65 °Brix by the FO process with an average flux of 2.5 L·m-2·h-1. Most of the nutritional and volatile compounds were well retained in this process, while a significant deterioration in product quality was observed in products obtained by VE concentration. It was also found that membrane fouling in the FO concentration process was reversible, and a periodical UP water flush could remove most of the contaminants on the membrane surface to achieve a flux restoration of more than 95%. In addition, the L-NaLa draw solution could be regenerated by a vacuum membrane distillation (VMD) process with an average flux of around 7.87 L∙m-2∙h-1 for multiple reuse, which further enhanced the long-term sustainability of the hybrid process.

Alterations in energy balance and the antioxidant system due to heat stress: focus on animal production

In areas where the ambient temperature is above the thermoneutral zone, the economic loss from animals for human consumption, such as pigs, is worrying. Heat Stress (HS) increases body temperature and causes a subsequent reduction in feed intake. This reduction results in the loss of essential nutrients, such as amino acids, which are crucial for growth rate and the activation of vital biochemical mechanisms. However, the effects of HS on reactive oxygen species (ROS) generation, and the activation of mechanisms such as the antioxidant system associated with nuclear factor erythroid-derived 2-like-2 (Nrf2), energy balance, protein synthesis and mitochondrial biogenesis have received limited attention. In this work, we provide a comprehensive review of the existing evidence regarding the significance of nutritional components and their association with HS. We particularly emphasize ROS generation, mitochondrial alterations, and the activation of Nrf2, AMP-activated protein kinase (AMPK), and mammalian target of rapamycin (mTOR) signaling pathways in response to the disruption of homeostasis.

Fusarium core rot disease affects physicochemical and pathophysiological attributes of apple (Malus × domestica Borkh.) fruit

Core rot is becoming an important post-harvest disease in parts of North-Western Himalayan Region due to changing climate. In the present study, the causal organism of core rot was determined, and the potential effects of core rot disease on apple nutrition, vitamins and antioxidants potential were also studied. Based on morphological, molecular (TEF 1 and ITS gene) and Koch postulates studies of collected isolates, the causal fungus was identified as Fusarium fujikuroi. To the best of our knowledge, this is the first report of core rot of apple caused by Fusarium fujikuroi in India. Core rot reduced the nutritional value of apple cultivars, viz., ‘Golden Delicious’ and ‘Royal Delicious’, after 10 and 20 d of infection. The disease showed to have decay and rotting of the fruit, resulting in a loss of essential nutrients. This led to decreased levels of DPPH, carotenoid, phenols, acidity, total soluble solid, sucrose, amino acid, ascorbic acid, and anthocyanin in the affected portions of the inoculated fruit. The core rot disease was reported to influence the extent of these effects on sucrose, and TSS properties also. Total soluble sugar content was increased 1.91 and 1.21-fold in ‘Golden Delicious’ and ‘Royal Delicious’ fruit respectively after 20 d of inoculation. Additionally, the presence of F. fujikuroi triggered enzymatic reactions that further degrade antioxidants, reducing their levels in the infected areas. Our study showed that changes in the type and concentration of polyphenolic compounds were observed in infected apples compared to healthy apples. The outcome from this study will be beneficial to understand the host-pathogen interaction and for strategic management of this disease under field conditions.

Formulation of a Synergistic Enzyme Cocktail for Controlled Degradation of Sorghum Grain Pericarp.

Sorghum is one of the major grains produced worldwide for food and fodder, owing to its nutritional profile advantages. However, the utilisation of whole grain sorghum as an ingredient in conventional food formulations is limited due to its poor digestibility, which requires the removal of the outer fibrous layers. Grain breakage and loss of essential nutrients also disadvantage traditional milling practices. Using carbohydrate degrading enzymes to hydrolyse the grain pericarp is a novel approach to biopolishing, where selective degradation of the pericarp layers occurs without adversely affecting the nutrient profile. A collective synergism of enzymes has been proven to cause effective hydrolysis compared to individual enzymes due to the complex presence of non-starch polysaccharides in the grain's outer layers, which comprise a variety of sugars that show specific degradation with respect to each enzyme. The present study aimed to formulate such an enzyme cocktail with xylanase, cellulase, and pectinase in different proportions for hydrolysing sorghum grain pericarp by determining the yield of specific sugars in the pericarp extract after a certain period of incubation. The results showed that the xylanase enzyme has a major effect on the grain bran composition compared to cellulase and pectinase; however, a synergistic mixture yielded more hydrolysed sugars and anti-nutrients in the extract compared to each of the enzymes individually. The results were confirmed by morphological and crystallinity studies of the soaked grain. Compared to conventional water-soaked samples, grains soaked in a cocktail with 66.7% xylanase, 16.7% cellulase, and 16.7% pectinase had visibly thinner and more degraded fibre layers.

Ultrasound-assisted osmotic dehydration, followed by convective drying of papaya: effect on physicochemical and functional quality parameters

Papaya is a rich source of nutrients, antioxidants, and vitamins; however, it is highly perishable and hence needs to be preserved using suitable unit operations. Drying is an economical method of papaya treatment, but results in the loss of essential nutrients and also degrades its pigments, color, and texture. Therefore, this work aims to utilize ultrasound and osmotic dehydration as pretreatment strategies to preserve the rich composition of papaya during conventional hot air drying. The dried papaya slices were evaluated for moisture content, water activity, total phenolic content, β-carotene, color, antioxidant activity, microstructure, and texture. Results showed that sample pretreatment with 33 kHz ultrasound frequency and dehydrated with 35°Brix osmotic solution resulted in lower moisture content (< 12% w.b.) and water activity (< 0.41), high phenolic content (88.5 mg GAE/mL), high β-carotene content (184.54 mg/g) and antioxidant capacity (48.3%), and preserved color after drying. The texture (hardness) of the pretreated samples was also more desirable from an industrial standpoint, which was further validated using SEM micrographs that showed a more porous structure. The study concludes that pretreatment of papaya slices with ultrasound and osmotic dehydration is recommended before drying.

Fluctuations in Haemato-Biochemical Parameters in Organized and Farmer Flock of Goat Under Infestation of Lice

Parasites causes the economic wealth loss of any country and also the health of the animals the parasites are of two types viz. ecto and endo parasites. In ectoparasites ticks and lice are major while in endoparasites mites are included. Considering all these facts present investigation has been planned. This study evaluated the haematological and biochemical response of ticks captured in two different environmental reared goats such as organized and farmer flocks. The experimentally infected goats showed lower Hb, PCV, TEC, Neutrophil and MCHC values in the first three weeks of study but naturally infested groups showed higher values than the experimentally infected groups. Biochemical parameters viz. total protein and globulin were found higher a day 21 in experimental lice infected goats but albumin, A/G ratio, glucose, bilirubin and AST were considerably lower during 7 and day 21 in the experimental group when compared to naturally infected goats. There was no alteration in total protein, globulin, bilirubin and ALT between experimental and natural lice- infected goats but the A/G ratio was significantly higher in experimental lice infested goats. Anemia in lice-infested goats and attribute it to prolonged blood looses and loss of essential nutrients and oxidative stress which induce RBC damage and anemia. It is due to oxidative stress and biotransformation.

A state of the art review in crop residue burning in India: Previous knowledge, present circumstances and future strategies

Sustainable management of surplus paddy residue in the Indo-Gangetic plain is a back-breaking task for farmers due to lack of viable options. Eventually, farmers prefer to incinerate it mindlessly. Sustainable residue management is important because paddy straws are rich in nutrients and can be translated into value added products. Several important reasons like short time span for sowing wheat, limited farm mechanisation, scarce manpower and poor acceptability of paddy straw as fodder are the root causes behind this residue burning. The aim of this paper is to find the fundamental causes behind this illicit practice and mark the harmful effects of residue burning on ecosystem. This manuscript also deciphers in depth strategies, environmental laws, socio-economic policy frameworks and future thrusts which would offer multifaceted avenues for the sustainable management of crop residues. Losses of essential nutrients from the soil and in the residue, along with emission of potential greenhouse gases (GHGs) are the major repercussions of this mal-practice. Adaption and commercialisation of resource conservation technologies like conservation agriculture (CA) with low silica content in rice varieties are excellent opportunities to look after. Value addition by preparation of compost, mushroom production, biogas/oil generation, and producing energy in the power plants are new avenues to convert this waste into wealth. Respective state and central government along with different private organisations are working hand in hand to spread awareness and control stubble burning. Fostering the current technologies through policy interventions and organising training camps in the village level with monetary incentives are the important strategies to look for.

Development of the formulation and technology for functional jelly using mulberry syrup

The use of modern technologies in the production of food products often leads to decrease in nutritional value due to the loss of essential nutrients. In this regard, there is a need to search for new technological solutions in the field of food fortification. Functional food products are one of the actively developing areas for solving this problem. The main component of functional foods are functional ingredients, thanks to which the product exhibits useful, health-improving properties. At present, functional nutrition has become available, that is the ability to make a varied diet from foods rich in proteins, vitamins, flavonoids and other biologically active components. In this aspect, mulberry fruits are promising plant raw material with a high content of biologically active substances. This fact creates an opportunity for their use in the production of functional products. The article presents the developed functional product, namely jelly using mulberry syrup – mulberry doshab. The influence of the dosage of mulberry syrup, as well as the influence of the type and concentration of gelling agents on the quality of jelly have been studied. The optimal ratio of jelly components has been selected. The formulation and technology of jelly has been developed. The organoleptic and physical and chemical indicators of the quality of the finished product have been determined. A significant content of vitamins and minerals in the finished product has been established. The conducted theoretical and experimental studies have confirmed the effectiveness of mulberry syrup, and allowed the development of a new recipe for gelled dessert, the introduction of which contributes to the expansion of the range of functional products.

HUBUNGAN PENGETAHUAN SIKAP DAN KONDISI LINGKUNGAN DENGAN PERSONAL HYGIENE ORANGTUA BADUTA STUNTING DI WILAYAH KERJA PUSKESMAS I CILONGOK KABUPATEN BANYUMAS

Background: Personal Hygiene one of the factors that cause children to be exposed to infectious diseases, causing stunting in children. Poor personal hygiene can cause loss of essential nutrients in the growth of toddlers. This study aims to determine the relationship between knowledge, attitudes and environmental conditions with the personal hygiene of parents of stunting children. &nbsp; Methodology: This research using a cross sectional approach with observational analytical study design. The population of 1,722 respondents and a sample of 112 parents used a purposive sampling technique with inclusion and exclusion criteria. Data analysis in 3 stages, univariate analysis, bivariate analysis (Chi-Square), and multivariate analysis (Logistics Regression). &nbsp; Research result: A total of 62 respondents (55.4%) had a SLTP/MTs education, and 104 respondents (92.9%) did not work. There is a relationship between knowledge (p = 0.003) and attitude (p = 0.008) with personal hygiene. The results of multivariate analysis showed that the most influential variable was knowledge (p =0.009, OR = 2.985) on the personal hygiene of parents of stunting children under two. &nbsp; Conclusion: There is an influence of knowledge and attitudes on the personal hygiene of parents of stunting children. Parents can improve and teach personal hygiene to children to prevent stunting.

Protein Oxidation in Muscle Foods: A Comprehensive Review.

Muscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradation. In this sense, proteins are highly susceptible to oxidative reactions. However, in contrast to lipid oxidation, which has been studied in depth for decades, protein oxidation of muscle foods has been investigated much less. Moreover, these reactions have an important influence on the quality of muscle foods, from physico-chemical, techno-functional, and nutritional perspectives. In this regard, the loss of essential nutrients, the impairment of texture, water-holding capacity, color and flavor, and the formation of toxic substances are some of the direct consequences of protein oxidation. The loss of quality for muscle foods results in consumer rejection and substantial levels of economic losses, and thus the control of oxidative processes is of vital importance for the food industry. Nonetheless, the complexity of the reactions involved in protein oxidation and the many different factors that influence these reactions make the mechanisms of protein oxidation difficult to fully understand. Therefore, the present manuscript reviews the fundamental mechanisms of protein oxidation, the most important oxidative reactions, the main factors that influence protein oxidation, and the currently available analytical methods to quantify compounds derived from protein oxidation reactions. Finally, the main effects of protein oxidation on the quality of muscle foods, both from physico-chemical and nutritional points of view, are also discussed.

Total Phenolic Compounds of Fruit and Vegetable Powders in Thailand

Fruits and vegetables pack with various antioxidant compounds which are known as an essential constituent for maintaining health. Unfortunately, the shelf life of fresh produces is short after harvesting. As a result, a dehydration process by converting freshly harvested parts into powders can be an alternative to extend the storage period. The powder delivers not only nutrients, flavor, color, and texture, but the dehydrated form is also easy for storage, transportation, and is used as an ingredient in healthy products. However, the loss of essential nutrients can besides occur during the dehydration process. In order to develop superfoods, choosing the type of fruits and vegetables which can maintain the highest both favor and nutritional is the most crucial consideration to gain the highest phytonutrients after the preservative process. This study was designed to explore and evaluate the potential of tropical Thai’s fruit and vegetable powders on antioxidant activity based on total phenolic compound (TPC) compared with the commercial superfoods outside the country. The TPC was assessed based on the Folin–Ciocalteu reagent (FCR), correlating with antioxidant capacities. Gallic acid equivalents (GAE) in milligrams per gram dry of the sample was expressed. The highest GAE of the imported product (from a total of nine samples) was found to be 11.32+0.09 mg whereas the highest level of the total polyphenols was found in Thai’s veggies (Teaw) and fruit (Emblica) at 152.16+11.10 and 134.82+2.27, respectively. These GAE values are higher than the GAE values of selected imported fruits and veggies, which are well known as superfood constituents.

Pasteurization of verjuice by UV‐C irradiation and mild heat treatment

AbstractVerjuice is a highly acidic juice and more prone to yeast spoilage. In this study, the efficacy of individual and combination processes of UV‐C irradiation (UV) and mild heat treatment (MH) for pasteurization of verjuice were assessed. Saccharomyces cerevisiae (NRRL Y‐139) was selected as the target microorganism and kinetic parameters for MH, UV, and combined UV + MH inactivation treatments were determined. The UV treatment alone at a UV dose of 0.57 J/cm2 (energy of 2.30 J/mL), provided only 0.54 ± 0.02 log CFU/mL reduction of S. cerevisiae. In contrast, the combined treatment (UV + MH2) substantially reduced the number of S. cerevisiae in verjuice, 5.16 ± 0.24 log CFU/mL reduction was achieved at 0.25 J/cm2 UV dose (energy of 1.01 J/mL) and 51.25 ± 1.47°C. The percentage of synergism for the UV + MH inactivation of S. cerevisiae in verjuice was maximized at 51.25°C (50.79% of synergistic effect). Inactivation kinetics of S. cerevisiae was best described by Weibull model with the smallest RMSE and AIC values. D value was decreased from 13.66 to 1.94 min when UV was combined with mild heating. The results showed that UV‐C light assisted by mild heat treatment can be a potential alternative to thermal pasteurization of verjuice.Practical applicationsFruit juices are prone to spoilage by yeasts, molds, and some acid‐tolerant bacteria. Saccharomyces cerevisiae is a heat resistant spoilage microorganism and found in some spoiled juices. Thermal pasteurization is widely used for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. This study illustrated that the combined UV‐C light assisted by mild heat treatment can deliver the required microbial reduction in verjuice. The synergistic effect of two processing methods is suggested for controlling the growth of spoilage microflora of fruit juices.

Evaluation of quality and stability of chhana whey beverage fermented with lactic acid bacteria

A large amount of whey is being produced in India every day during preparation of chhana and chhana based sweetmeats. The drainage of the whey produced not only increases the BOD load of the environment but also causes loss of essential nutrients. Preparation of chhana whey based fermented beverage is one of the key processes of effective utilization of whey. In the present study two chhana whey based beverages were prepared separately by fermenting the whey with two different cultures namely Streptococcus thermophilus NCDC-74 (Beverage I) and Yoghurt culture YC-470 containing Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus (Beverage II) by adding at 2% inoculum level. The average total solid, fat, protein and lactose content were found to be 22.30, 0.18, 0.259, 4.39% and 22.79, 0.20, 0.26, 4.31% in beverage I and beverage II respectively. The overall sensory score of both the beverages were significantly higher (P less than 0.05) than that of control sample. Both the beverages were acceptable up to 20 days when stored at 7±2°C.

Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices.

Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.

English

This study explored the antecedent factors influencing the practice of exclusive breast feeding (EBF) among lactating mothers in Ayete, a rural community in Southwest Nigeria. A three-stage random sampling technique was used to select 410 mothers of newborns and infants less than six months from households. A pretested semi-structured questionnaire which included a 14-point knowledge scale was used for data collection. Data were analyzed using descriptive statistics, Chi-square test and analysis of variance (ANOVA). Mean age was 27.4&plusmn;5.9 years and 67.1% respondents were aware that EBF should be initiated immediately after birth. Mean knowledge score on EBF was 8.2&plusmn;2.9. Age, educational level and occupation were significantly associated with knowledge of EBF (p&lt;0.05). Main perceived challenges associated with EBF were loss of essential nutrients by mothers (87.6%) and inducement of hunger (26.2%). Only 10.2% of respondents were practicing EBF as at the time of the study. Reasons for not practicing EBF included baby needs herbs for strength and vitality (31.3%), baby needed water to quench thirst (23.9%) and non-satisfaction with breast milk alone (20.8%). Practice of EBF was significantly more among respondents earning less than N5000.00 monthly (p&lt;0.05). Continuous sensitization activities are needed to promote breast feeding among lactating mothers. Key words: Exclusive breastfeeding, lactating mothers, antecedent factors.&nbsp;

Economic Analysis of Locust Beans Processing and Marketing in Ilorin, Kwara State, Nigeria

This study was designed to estimate the economic analysis of locust bean processing and marketing in Ilorin, Kwara State, Nigeria. Primary data was used and purposive sampling technique was adopted to select the respondents used for the study. A total number of 60 respondents were interviewed. The data collected were analyzed using inferential statistical tool such as regression analysis. Budgetary analysis technique was also used to analyze the profitability of locust bean processing and marketing in the study area. Majority of the processors and marketers are making profits; 68.3% operate above breakeven point while 26.7% operate at breakeven point and the rest 5% was below the breakeven point, this indicates that they neither profit nor lost. The regression analysis result shows that quantity processed, family size and years of experience in processing are significant at 1%, 5% and 10% respectively while education level and stall rent is negative and significant at 1% and 5% respectively. F- Test also explained that independent variables are jointly significant at 1% probability level with an adjusted R2 of 78.9%. The overall rate of return on investment indicates that average rate of return is 0.5 (50%), which is positive. It is therefore concluded that profit made by the processors and marketers can be improved on by increasing the quantity of locust bean being processed through adoption of newly discovered method of processing and improved method of preservation, packaging and marketing of the product to international standard by reducing the odour of the product without the loss of essential nutrients and palability in order to generate foreign exchange. Also, rules and regulations against cutting of economic trees for alternative uses should be enforced to maximize their values. DOI: http://dx.doi.org/10.3329/ijarit.v2i2.14012 Int. J. Agril. Res. Innov. &amp; Tech. 2 (2): 36-43, December, 2012

Evaluation of 0.01 M CaCl 2 Extractable Nitrogen Forms in a Long-term Experiment

Soil nitrogen undergoes a series of chemical and biological transformations, which influence their availability to plants and the leaching losses. Methods for measuring various forms of nitrogen in soil are important in order to improve N management and to minimize losses of essential nutrients in soils. In the present study 0.01 M CaCl 2 extraction was used to determine the concentrations of ammonium, nitrate and N-organic forms, as these are closely related to the N mineralization potential of the soil and play a major role in nitrogen availability to plants. Improving the precision of nitrogen requirement estimation is essential for increasing the efficiency and minimizing potential losses of nitrogen in agricultural production. A better knowledge of the plant-availability of nitrogen may help improve the efficient use of fertilizers and organic manure. In the present study the amounts of N-NO 3 , N-NH 4 and N organic were studied in Westsik's crop rotation experiment. The crop rotation experiment was established in 1929, and is the best known and most remarkable example of continuous production in Hungary, enabling the study of the long-term effects of organic manure treatment, the development of models and the prediction of the probable influences of different cropping systems on soil properties and crop yields in the Nyírség (sandy soil) region of Hungary. The study aimed the optimization of the fertilizer recommendation system by considering the soil N-organic content as a measurement of site-specific mineralization potential. The 0.01 M CaCl 2 extraction method measures soluble organic N compounds that are related to the mineralization of organic nitrogen in the soil. The introduction of this concept can possibly result in a more environment-friendly nitrogen fertilization, without negative effects on the yield or the quality of produced crops. Taking practicability and costs into consideration, the 0.01 M CaCl 2 extraction method is suitable for the routine analysis of measuring easily available organic nitrogen.

The Canadian acid rain strategy

Abstract In November 1994, Canadian Energy and Environment Ministers announced their intention to develop a long-term domestic acid rain strategy for post-2000. The strategy would address the need for further emission reductions within Canada as well as the need for further emission reductions in the United States for those sources and pollutants that result in continuing negative impacts from acid deposition in Canada. The strategy would be based on an assessment of the progress made in existing programs and the adequacy of programs in Canada and in the United States to protect the Canadian environment. A multi-stakeholder Task Group established for developing the strategy, presented their report and recommendations to Ministers. Key findings show that acid rain continues to threaten sensitive aquatic and terrestrial ecosystems in eastern Canada, in spite of significant progress in reducing emissions of sulphur dioxide, the main pollutant responsible for acid rain. Their report estimates that, even after full implementation of Canadian and US emission controls, large parts of Ontario, Quebec, New Brunswick and Nova Scotia will continue to receive twice the amount of acid that they can tolerate. The lack of lake recovery and continued loss of essential nutrients from forest soils are likely to continue as long as acid deposition continues to exceed the ecosystem tolerance levels. The Task Group looked at benefits and costs of several emission reduction scenarios and made a number of recommendations. This paper summarizes the report and it concludes that, though the multi-stakeholder process was useful in drawing recommendations from the information presented to them, development of a strategy on acid rain is a political decision.

Free radicals in foods.

During the last decade increasing attention has been given to the role of free radicals in biological oxidations. The subject has been of increasing interest to both the food scientist and the physiologist. Free radical scavengers in the form of both indigenous and added antioxidants are necessary for the successful preservation of food; free radicals are increasingly being implicated in the onset of, among others, ischaemic heart disease and for protection against these diseases it is suggested that the dietary intake of the antioxidant vitamins should be increased especially for diets high in polyunsaturated fats. Convenience and snack foods which absorb substantial amounts of frying oils are being increasingly consumed. Since poly-unsaturated fatty acids are particularly susceptible to oxidation by free radicals during the storage, cooking and frying of foods, the potential risk of exposure to lipid degradation products is likely to have increased. In foods the non-enzymic and lipoxy-genase catalysed oxidation of polyunsaturated fatty acids, beta-carotene and vitamin A can result in the loss of essential nutrients and the development of off-flavours.

Localization and Toxic Effects of Cadmium, Copper, and Uranium in Azolla

The storage and distribution of copper, cadmium, and uranium and their effects on ionic contents in roots and shoots of Azolla filiculoides has been studied by x-ray microanalysis. The relative content of copper was eightfold higher in the root than in the shoot, suggesting low mobility of this metal in Azolla plant. Cadmium relative content in the shoot was similar to its content in the root, hence its mobility was relatively high. The absence of significant uranium quantities in the shoot and its relative high content in the root suggest the immobility of this metal from Azolla root. Cadmium formed precipitates with phosphate and calcium in xylem cells of the shoot bundle and caused a two- to threefold increase in the content of phosphate in the root. Uranium in roots and cadmium in shoots were associated with calcium. All three treatments caused losses of potassium, chloride, and magnesium from Azolla roots. Accumulation of heavy metals in Azolla and their mobility from the root to the shoot can be correlated with damage caused by the loss of essential nutrients.