Main Sugar Research Articles

Pineapple Waste Cell Wall Sugar Fermentation by Saccharomyces cerevisiae for Second Generation Bioethanol Production

Agricultural food waste is rich in cellulosic and non-cellulosic fermentable substance. In this study, we investigated the bioconversion of pineapple waste cell wall sugars into bioethanol by simultaneous saccharification and fermentation using Saccharomyces cerevisiae ATCC 4126. Soluble and insoluble cell wall sugars were investigated during the fermentation process. Moreover, the fermentation medium was investigated for protein, moisture, ash, lignin and glycerol determinations with a particular focus on the increase in single cell protein due to yeast growth, allowing a total valorization of the resulting fermentation medium, with no further waste production, with respect to environmental sustainability. Soluble and insoluble sugars in the starting material were 32.12% and 26.33% respectively. The main insoluble sugars resulting from the cell wall hydrolysis detected at the beginning of the fermentation, were glucose, xylose and uronic acid. Glucose and mannose were the most prevalent sugars in the soluble sugars fraction. The ethanol theoretical yield, calculated according to dry matter lost, reached up to 85% (3.9% EtOH). The final fermentation substrate was mainly represented by pentose sugars. The protein content increased from 4.45% up to 20.1% during the process.

Amycolatopsis camponoti sp. nov., new tetracenomycin-producing actinomycete isolated from carpenter ant Camponotus vagus

An actinobacterial strain A23T, isolated from adult ant Camponotus vagus collected in Ryazan region (Russia) and established as tetracenomycin X producer, was subjected to a polyphasic taxonomic study. Morphological characteristics of this strain included well-branched substrate mycelium and aerial hyphae fragmented into rod-shaped elements. Phylogenetic analyses based on 16S rRNA gene and genome sequences showed that strain A23T was most closely related to Amycolatopsis pretoriensis DSM 44654T. Average nucleotide identity and digital DNA–DNA hybridization values between the genome sequences of isolate A23T and its closest relative, Amycolatopsis pretoriensis DSM 44654T, were 39.5% and 88.6%, which were below the 70% and 95–96% cut-off point recommended for bacterial species demarcation, respectively. The genome size of the isolate A23T was 10,560,374 bp with a DNA G + C content of 71.2%. The whole-cell hydrolysate contained meso-diaminopimelic acid and arabinose and galactose as main diagnostic sugars as well as ribose and rhamnose. It contained MK-9(H4) as the predominant menaquinone and iso-C16:0, iso-C15:0, anteiso-C17:0 and C16:0 as the major cellular fatty acids. Diphosphatidylglycerol and phosphatidylethanolamine prevailed among phospholipids. Mycolic acids were not detected. Based on the phenotypic, genomic and phylogenetic data, isolate A23T represents a novel species of the genus Amycolatopsis, for which the name Amycolatopsis camponoti sp. nov. is proposed, and the type strain is A23T (= DSM 111725T = VKM 2882T).

Adaptive mechanism of Lactobacillus amylolyticus L6 in soymilk environment based on metabolism of nutrients and related gene-expression profiles.

Lactobacillus amylolyticus L6 isolated from naturally fermented tofu‐whey was characterized as potential probiotics. To give insight into the adaptive mechanism of L. amylolyticus L6 in soymilk, the gene‐expression profiles of this strain and changes of chemical components in fermented soymilk were investigated. The viable counts of L. amylolyticus L6 in soymilk reached 1012 CFU/mL in the stationary phase (10 hr). The main sugars reduced gradually while the acidity value significantly increased from 45.33° to 95.88° during fermentation. About 50 genes involved in sugar metabolization and lactic acid production were highly induced during soymilk fermentation. The concentration of total amino acid increased to 668.38 mg/L in the logarithmic phase, and 45 differentially expressed genes (DEGs) in terms of nitrogen metabolism and biosynthesis of amino acid were detected. Other genes related to lipid metabolism, inorganic ion transport, and stress response were also highly induced. Besides, the concentration of isoflavone aglycones with high bioactivity increased from 14.51 mg/L to 36.09 mg/L during the fermentation, and the expression of 6‐phospho‐β‐glucosidase gene was also synchronously induced. This study revealed the adaptive mechanism of L. amylolyticus L6 in the soymilk‐based ecosystem, which gives the theoretical guidance for the application of this strain in other soybean‐derived products.

Production of Exopolysaccharides by Cultivation of Halotolerant Bacillus atrophaeus BU4 in Glucose- and Xylose-Based Synthetic Media and in Hydrolysates of Quinoa Stalks

A halotolerant, exopolysaccharide-producing bacterium isolated from the Salar de Uyuni salt flat in Bolivia was identified as Bacillus atrophaeus using next-generation sequencing. Comparisons indicate that the genome most likely (p-value: 0.0024) belongs to a subspecies previously not represented in the database. The growth of the bacterial strain and its ability to produce exopolysaccharides (EPS) in synthetic media with glucose or xylose as carbon sources, and in hydrolysates of quinoa stalks, was investigated. The strain grew well in all synthetic media, but the growth in glucose was better than that in xylose. Sugar consumption was better when initial concentrations were low. The growth was good in enzymatically produced cellulosic hydrolysates but was inhibited in hemicellulosic hydrolysates produced using hydrothermal pretreatment. The EPS yields were up to 0.064 g/g on initial glucose and 0.047 g/g on initial xylose, and was higher in media with relatively low sugar concentrations. The EPS was isolated and purified by a sequential procedure including centrifugation, cold ethanol precipitation, trichloroacetic acid treatment, dialysis, and freeze-drying. Glucose and mannose were the main sugars identified in hydrolyzed EPS. The EPS was characterized by size-exclusion chromatography, Fourier-transform infrared (FTIR) spectroscopy, heteronuclear single-quantum coherence nuclear magnetic resonance (HSQC NMR) spectroscopy, scanning electron microscopy, X-ray diffraction, and thermogravimetric analysis. No major differences were elucidated between EPS resulting from cultivations in glucose- or-xylose-based synthetic media, while some divergences with regard to molecular-weight averages and FTIR and HSQC NMR spectra were detected for EPS from hydrolysate-based media.

Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice.

Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydrate fraction (total carbohydrates, soluble sugars and oligosaccharides, dietary fiber, and arabinoxylans) of novel flour formulations based on chickpeas and rice enriched with different dietary fiber sources. Moreover, the influence of the addition of fiber-rich ingredients, such as Fibersol® and passion fruit, on the analyzed compounds was also evaluated. Sucrose was the main soluble sugar found in analyzed formulations, and raffinose was the prevalent oligosaccharide, followed by stachyose. The content of total α-galactosides tended to be higher after extrusion cooking. As a consequence of the extrusion treatment, the content of total and soluble dietary fiber was statistically increased in most of the analyzed samples. In general, no significant changes were observed in total arabinoxylan content as a consequence of the extrusion process, while the content of water-soluble arabinoxylans was significantly increased in extruded formulations. It was observed that the content of total available carbohydrates, stachyose, and water-soluble arabinoxylans were significantly influenced by the addition of passion fruit, Fibersol®, and both. The incorporation of these ingredients in gluten-free formulations based on chickpeas and rice allows one to obtain suitable functional formulations for the development of innovative, gluten-free, extruded snack-type products, which could be an interesting alternative for people with celiac disease.

양파와 흑양파를 이용하여 제조한 식초의 품질 특성 및 항산화 활성

In this study, we investigated the physicochemical characteristics and antioxidant activity of fermented vinegar using onion and black onion. When the onion and black onion were fermented in alcohol for 8 days, the alcohol content in both onion vinegar (OV) and black onion vinegar (BV) increased, whereas their sugar content decreased. The alcohol content was higher in OV than that in BV. When the onion and black onion were fermented in acetic acid for 20 days, the pH of both OV and BV decreased, whereas their total acidity increased. After fermentation, the main free sugars of OV and BV were fructose and glucose, and they were higher in BV than in OV. The major organic acids in OV and BV were acetic acid and malic acid, and the content of acetic acid was higher in BV than that in OV. In addition, OV and BV increased 1,1’-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS+) radical scavenging activities in a dose-dependent manner. Furthermore, DPPH and ABTS+ radical scavenging activities were greater in black onion juice than in onion juice. The BV showed a higher DPPH and ABTS+ radical scavenging activities than OV. Therefore, BV is the more suitable antioxidant functional vinegar through radical scavenging activity.

内蒙古地区甜菜临界氮浓度稀释模型的构建及应用

<p id="C3">Sugar beet is one of the two major sugar crops in China. However, both nitrogen sufficiency and deficiency will affect the yield and sugar content in sugar beet, and excessive nitrogen will cause environmental risks. Judging nitrogen nutrition of sugar beet in a reasonable range is of great significance for ensuring the yield, quality and reducing environmental risks of sugar beet. The critical nitrogen concentration dilution curve is the basis of crop nitrogen nutrition diagnosis. The objective of this present study was establishing the dilution curve model of the critical nitrogen concentration of sugar beet in China and to diagnose the nitrogen nutrition of sugar beet by using the corresponding nitrogen nutrient index. Four experiments with different N rates for two cultivars of sugar beet were conducted in Inner Mongolia from 2017 to 2018. The above-ground biomass and under-ground tubers were sampled and their nitrogen concentration was determined at seedling, leaf cluster growth, tuber bulking, sugar accumulation, and harvest stages. The total plant biomass and nitrogen concentration were calculated. Based on the calculation, the critical nitrogen concentration dilution model and the corresponding nitrogen nutrient index were established. The results indicated that the negative power relationship between the above-ground biomass and nitrogen concentration was observed. The determination coefficient (<italic>R</italic> ²) for the relationship was 0.45 on average. The <italic>R</italic> ² for the negative power relationship between total plant biomass and nitrogen concentration was 0.94 on average, which was higher than the relationship between the above-ground biomass and nitrogen concentration. It was more reasonable to establish a critical nitrogen concentration dilution model based on the total plant biomass and nitrogen concentration, which was less affected by the cultivars. The <italic>R</italic> ² for the integrated critical nitrogen concentration dilution curve of sugar beet varieties KWS9167 and KWS1676 reached 0.94. The constructed nitrogen nutrition model can be used to estimate the plant nitrogen status in sugar beet. The critical nitrogen concentration dilution model for the main sugar beet varieties in Northern China was <italic>N</italic>_c = 4.23<italic>W</italic> ^-0.49. The optimized nitrogen rate of KWS9167 and KWS1676 based on the model was about 160 kg hm ^-2 and 180 kg hm ^-2, respectively.

Identification of genes related to hydrolysis and assimilation of Agave fructans in Candida apicola NRRL Y-50540 and Torulaspora delbrueckii NRRL Y-50541 by denovo transcriptome analysis.

Fructans are the main sugar in agave pine used by yeasts during mezcal fermentation processes, from which Candida apicola NRRL Y-50540 and Torulaspora delbrueckii NRRL Y-50541 were isolated. De novo transcriptome analysis was carried out to identify genes involved in the hydrolysis and assimilation of Agave fructans (AF). We identified a transcript annotated as SUC2, which is related to β-fructofuranosidase activity, and several differential expressed genes involved in the transcriptional regulation of SUC2 such as: MIG1, MTH1, SNF1, SNF5, REG1, SSN6, SIP1, SIP2, SIP5, GPR1, RAS2, and PKA. Some of these genes were specifically expressed in some of the yeasts according to their fructans assimilation metabolism. Different hexose transporters that could be related to the assimilation of fructose and glucose were found in both the transcriptomes. Our findings provide a better understanding of AF assimilation in these yeasts and provide resources for further metabolic engineering and biotechnology applications.

Argentine stingless bee honey: bioactive compounds and health-promoting properties

Despite all the advantages of consuming meliponid honey, meliponiculture has not been sufficiently promoted in Argentina yet, and published studies on these species of bees are very scarce. &lt;i&gt;Tetragonisca fiebrigi&lt;/i&gt; honey (&lt;b&gt;TfH&lt;/b&gt;) or Yateí honey has recently been incorporated into the Argentine food code. This study assesses antioxidant, anti-inflammatory and analgesic properties and acute toxicity by oral administration of &lt;b&gt;TfH&lt;/b&gt; in rats. In addition, we present the melissopalynological analysis and physicochemical characterization. High-performance liquid chromatography identifies and quantifies sugars and phenolic compounds. The &lt;i&gt;T. fiebrigi&lt;/i&gt; honey analyzed exhibited ABTS&lt;sup&gt;•+&lt;/sup&gt; and DPPH radical scavenging effect (IC&lt;sub&gt;50&lt;/sub&gt;= 98.28 mg/ml and IC&lt;sub&gt;50&lt;/sub&gt;=337.83 mg/ml, respectively). A significant reduction in hind paw edema (44.44%) was observed in rats pretreated with &lt;b&gt;TfH&lt;/b&gt; honey (1000 mg/kg b.w.) 3.0 h after dosing and significantly reduced transudative and granuloma weights at all doses tested (27.34%, 35.53% and 47.53% granuloma inhibition). The &lt;b&gt;TfH&lt;/b&gt; honey oral administration produced analgesic responses in the three models used (acetic acid, formalin, tail immersion). Ferulic, ellagic, coumaric, gallic, cinnamic acids and the flavonoids quercetin and hesperetin were identified and quantified. Fructose (40.9%), glucose (29.02%) and sucrose (1.06%) were the main sugars. &lt;b&gt;TfH&lt;/b&gt; honey administration did not produce lethal effects or clinical signs of disease in the acute toxicity study. The results showed that &lt;i&gt;T. fiebrigi&lt;/i&gt; honey could be a good source of bioactive natural compounds with therapeutic and nutritional value.

Genetic and Chemical Diversity of Edible Mushroom Pleurotus Species.

The genus Pleurotus is one of the most widely cultivated and edible mushrooms with various cultivators. Three molecular characteristics were used to evaluate the genetic diversity of 132 tested samples. Phylogenetic analysis showed five clades for tested samples of the genus Pleurotus by the combined ITS and LSU sequences with strong bootstraps and Bayesian posterior probability supports. A total of 94 polymorphic fragments ranging from 10 to 100 bp were observed by using an intersimple sequence repeat (ISSR) marker. The DNA fragment pattern showed that P. ostreatus cultivator (strain P9) was clearly distinguished from wild strain based on their clear banding profiles produced. DNA GC content of the genus Pleurotus varied from 55.6 mol% to 43.3 mol%. Their chemical composition was also determined, including sugar, amino acid, polar lipid, mycolic acid, quinone, and fatty acid, which presented some high homogeneity. Most of the tested samples contained mycolic acid; glucose and arabinose as the main sugars; aspartic acid, arginine, lysine, tyrosine, and alanine as the main amino acids; and C16:0, C18:0, C18:2cis-9,12, anteiso-C14:0, and summed feature 8 as the main fatty acids. In addition, their polar lipid profiles were investigated for the first time, which significantly varied among Pleurotus species. The genus Pleurotus contained menaquinone-6 as the sole respiratory quinone, which showed a significant difference with that of its closely related genera. These results of this study demonstrated that the combined method above could efficiently differentiate each Pleurotus species and thus be considered an efficient tool for surveying the genetic diversity of the genus Pleurotus.

Near infrared reflectance spectroscopy as a tool to predict non-starch polysaccharide composition and starch digestibility profiles in common monogastric cereal feed ingredients

Carbohydrates are the main components of cereal grain ingredients and are comprised predominantly of starch which varies in the rate and extent of digestibility, and non-starch polysaccharides (NSP) from plant cell walls. These components are traditionally measured by chemical methods but there is interest in developing more rapid, cost effective predictions by use of near infrared reflectance spectroscopy (NIRS) technology. In this study, around 400 samples of wheat, corn, barley, wheat bran, oats, rye, corn germ, and sorghum were collected over several years to develop global NIR calibrations. Chemical analysis was performed for NSP, including details on solubility and individual constituent sugars, as well as separate determinations of cellulose and lignin. Total starch content and starch digestibility were characterized by the method of Englyst as rapidly (RDS) and slowly (SDS) digestible starch, and resistant starch (RS) determined as total starch content minus RDS and SDS. The same samples were scanned (400 to 2500 nm, every 0.5 nm) by two NIRS machines: a Foss model DS2500 and a Bruker Tango FT-NIR (Fourier transform near-infrared spectroscopy). The NIRS calibrations were developed by using the combined set of different cereal grains. The modified Partial Least Squares Regression method was employed to establish correlations between the reference chemical analysis and the collected NIRS spectra. The correlation between the NIRS and reference data for total and insoluble NSP and the main component sugars (arabinose, xylose, and glucose) were robust (R2 = >0.97) with a 1-VR > 0.96 and RPD values > 5.3. Similarly, the NIRS predicted lignin (R2 = 0.94; 1-VR = 0.93) and to a lesser extent cellulose (R2 = 0.70; 1-VR = 0.98) but still highly correlated with the reference data. The predicted total starch content was excellent (R2 = 0.99; 1-VR = 0.99). The NIRS prediction for RDS and SDS were lower in linearity (R2 = 0.81 and R2 = 0.97, respectively) but more than sufficient to provide an estimate of the starch digestion profile for many of the raw materials evaluated. In addition, the robust NIRS predictions for total starch content, RDS and SDS could then provide information to calculate the RS fraction of the ingredients. In conclusion, compared with the reference chemical data for this large set of cereal grains the global NIR calibrations developed provide a good prediction of NSP, monosaccharide sugars, lignin, cellulose and total starch content in cereal grains, and for the first time an NIR relationship with starch digestibility fractions in the grains has been shown.

Improved xylitol production from olive stones hydrolysates by biological detoxification

Olive stones, currently used as a biosource of heat and power, is gaining research interest as a feedstock for a biorefinery based on olive derived wastes. In this work, pure xylitol crystals were obtained and fully characterized as one of the possibilities of taking full advantage of this by-product of olive oil production. The proposed process includes a two-step pretreatment (water and acid extractions), detoxification of the liquid fractions and fermentation of sugars. After the water extraction, a liquid fraction with antioxidant capacity was recovered; the second step was done with dilute sulfuric acid for solubilization of sugars, resulting in a solution containing more than 60 g/l of xylose as the main sugar. This liquor contained also up to 16 g/l acetic acid, which rendered it not fermentable. Also other compounds, potentially inhibitors in downstream operations, were produced during the pretreatment, requiring a detoxification procedure. In this work, a chemical-free, biological treatment with Saccharomyces cerevisiae proved to be the best detoxification method, as glucose, furfural, hydroxymethylfurfural and acetic acid were consumed. The subsequent inoculation of Candida boidinii produced xylitol concentrations above 38 g/l after 90 h fermentation time and a yield as high as 63%, equivalent to 12 g xylitol/100 g olive stones.

The stability of major and trace element concentrations from musts to Champagne during the production process

Thirty-nine Champagnes from six different brands originating from the AOC Champagne area were analyzed for major and trace element concentrations in the context of their production processes and in relation to their geographical origins. Inorganic analyses were performed on the must (i.e., grape juice) originating from different AOC areas and the final Champagne. The observed elemental concentrations displayed a very narrow range of variability. Typical concentrations observed in Champagne are expressed in mg/L for elements such as K, Ca, Mg, Na, B, Fe, A, and Mn. They are expressed in µg/L for trace elements such as Sr, Rb, Ba, Cu, Ni, Pb Cr and Li in decreasing order of concentrations. This overall homogeneity was observed for Sr and Rb in particular, which showed a very narrow range of concentrations (150 &lt; Rb &lt; 300 µg/L and 150 &lt; Sr &lt; 350 µg/L) in Champagne. The musts contained similar levels of concentration but showed slightly higher variability since they are directly influenced by the bedrock, which is quite homogenous in the AOC area being studied. Besides the homogeneity of the bedrock, the overall stability of the concentrations recorded in the samples can also be directly linked to the successive blending steps, both at the must level and prior to the final bottling. A detailed analysis of the main additives, sugar, yeast and bentonite, during the Champagne production process, did not show a major impact on the elemental signature of Champagne.

Gaziantep piyasasında satışa sunulan nar ekşili ve limon soslarının bazı kimyasal özelliklerinin belirlenmesi

In this study, some chemical properties of pomegranate and lemon juice sauces sold in the Gaziantep market were investigated. For this purpose, six samples of lemon sauce and pomegranate sauce samples were taken. The total phenolic content, total anthocyanin content, brix, titration acidity, pH, organic acid, and sugar contents of the samples were determined. According to the results of the study, the chemical analysis results of the pomegranate sauce samples were determined as follows; total phenolic content of 0.27-1.41 mg GAE/g pomegranate sauce (PS); total anthocyanin content of 0.37-4.77 µg/g PS; brix of 68.45-73.20 %; the titration acidity of 4.3-8.7 % and the pH of 1.32 -1.71. For the lemon sauces, the total phenolic content, titration acidity, and pH were found in a range of 0.07-0.66 mg GAE/mL lemon sauce, 5.1-7.6 %, and 1.23-1.49, respectively. In addition, the main organic acid in pomegranate and lemon sauces was detected as citric acid and the quantity varied between 5.19-9.95 g/100g and 52.26-84.59 g/L, respectively. The main sugar in the samples was determined as glucose and fructose for lemon sauces and only glucose for pomegranate sauces. It was concluded that the samples of lemon and pomegranate sauce used in the study were different from each other in terms of some chemical properties.

Perfil fenólico, composição de ácidos orgânicos e de açúcares de feijoa (Acca sellowiana (O. Berg) Burret) e uvaia (Eugenia pyriformis Cambess) do planalto sul brasileiro

ABSTRACT: Brazil is a large country with high biodiversity in its different regions. However, species of native fruits widely reported in the southern Brazil have not been properly explored so far, remaining underutilized by the food industry. This study evaluated the polyphenolic profile, as well as the composition of organic acids and sugars of the pulps of the feijoa, and the uvaia from southern brazilian highlands. The uvaia pulp showed the highest total polyphenol content and the highest antioxidant capacity by the methods used. The polyphenol (+)-catechin (6.54 mg 100g-1) was the major phenolic compound in uvaia pulp, which has not yet been reported in the literature for fruits of other regions. In addition, the feijoa pulp stood out for the presence of (-)-epicatechin (18.29 mg 100g-1). The pulps of native fruits in this study only quantified values for citric and malic acids. Malic acid (553.00 mg 100g-1) was the main acid in the uvaia pulp, and citric acid (455.60 mg 100g-1) was the main acid in the feijoa pulp. It is possible to note that the feijoa pulp showed the highest total sugar content (11.14 g 100g-1) and was the only pulp that contained sucrose. The uvaia pulp, conversely, showed fructose (3.10 g 100g-1) as the main sugar. The results obtained in this study contributed to the valuation and conservation of the species investigated, representing a promising alternative for the use of these native fruits in the development of new products.

Lupinus angustifolius L. cultivar “Boregine” from South of Bulgaria: a source of nutrients and natural biologically active components

Nowadays, the requirements of new sources of natural food components are constantly expanding worldwide. On one hand, the constituents derived from the common agriculture plants satisfy the needs of the body to function properly. On the other hand, the price of producing ordinary foods is gradually increasing. For that reason, it is necessary to find a cheaper alternative industrial crops, such as a specific variety of lupin (Lupinus angustifolius L. cultivar “Boregine”). The chemical and lipid composition of lupin seeds as well as the physicochemical characteristics of the oil were examined. The seeds are rich in proteins and carbohydrates, mainly starch, but have low oil content. Sucrose was the main soluble sugar and the major amino acids were phenylalanine, arginine, tyrosine and serine. Linoleic and oleic acids were predominate in the oil; β-sitosterol and γ-tocopherol were the main components in the sterol and tocopherol fractions, respectively. Phosphatidylinositol and phosphatidylcholine represented more than 50% of all phospholipids and oleic acid was in the highest amount in all phospholipid classes. All physicochemical characteristics of lupin seed oil were in agreement with the requirements for edible oils and its oxidative stability at 100 °C and an air flow rate of 20 L/h was extremely high (more than 100 h). Lupin seeds have high nutritional value and their oil depicts to be stable, which makes them a possible source of high quality lipids with long shelf life.

Çorum’da Yetişen Kızılcıkların (Cornus mas L.) Morfolojik ve Fiziko-kimyasal Özelliklerinin Değerlendirilmesi

Cornelian cherry (Cornus mas L.) has regained an increasing interest because of its nutraceutical and pharmaceutical potential. This study was designed to investigate the phenolic compounds (total phenolic, flavonoid, hydrolysable tannin, proanthocyanidin and anthocyanidin) and antioxidant capacity of Cornelian cherries. Some morphological (length, width, weight, flesh:seed ratio and colour) and physicochemical properties (dry matter, pH, soluble solid content, total acidity, sugar profile and ascorbic acid) of Cornelian cherries were also examined. Cornelian cherry samples were selected from twelve locations in the Çorum province of Turkey, where they are grown natively. Bioactive compounds were extracted by an ultrasound assisted method (37 kHz frequency and 100% amplitude) for 20 min at 20±2C. Aqueous methanol (70%) was used as extraction solvent with the solid:solvent ratio of 1:20. Glucose (3.02±0.9%) and fructose (1.57±0.4%) were found as the main sugars in cherry fruits. The CIE* colour values ranged from 25.18 to 33.00 for L*, 9.74 to 30.26 for a*, 2.46 to 14.41 for b* values. Total phenolic content, flavonoids, total anthocyanin, proanthocyanins, hydrolysable tannins, ascorbic acid and antioxidant activity varied between 230.4─559.8 mg GAE/100 g, 28.3─94.7 mg CE/100 g, 69.2─200.5 mg/100 g, 124.1─316.3 mg CE/100 g, 151.6─568.9 mg TAE/100 g, 29.0─103.3 mg /100 g, 24.4─92.5 μM TE/g, respectively. Antioxidant activity was positively correlated with bioactive content of Cornelian cherry fruits (p

Manual vs mechanical transplanting of main sugar crops

Manual vs mechanical transplanting of main sugar crops

Determination of the Chemical Composition of Eucalyptus spp. for Cellulosic Pulp Production

The chemical composition of wood is important to assess the quality of this raw material for the industry of cellulosic pulp production. The purpose of this work was to determine the chemical composition of Eucalyptus spp. grown for cellulosic pulp production. Ten Eucalyptus spp. clones with six years of age, located in the municipality of Itamarandiba, Minas Gerais, Brazil, were used. Quantification was obtained for extractives, monosaccharides, uronic acids, acetates, lignin, ash and the phenolic composition of the extracts. In average, clones showed around 2.7% extractives, with a predominance of polar compounds soluble in ethanol and water; 27.7% lignin and 0.3% ash. Glucose was the main sugar detected (64.2%), followed by xylose (19.3%). The main components of the extractives were steroids, fatty acids and aromatic acids, followed by smaller amounts of substituted alkanoic acids, fatty alcohols, glycerol derivatives and triterpenes. The ethanol–water extracts presented total phenol contents ranging from 321.4 to 586.6 mg EAG/g of extract, tannins from 28.1 to 65.1 mg catechin/g of extract and flavonoids from 73.6 to 256.9 mg catechin/g of extract. Clones with a higher holocellulose amount and a lower lignin content showed a higher potential for cellulosic pulp production. These findings are important for the development of high-quality wood based on important traits for the pulp and paper sector.

Bioactive compounds, antioxidant activity and fruit quality evaluation of eleven blood orange cultivars.

BACKGROUNDBlood oranges are grown increasingly in Europe for fresh consumption because of their special taste and excellent nutraceutical properties that confer the status of a functional food. The health benefits are associated with the range of additional bioactive compounds that they contain with respect to blonde oranges.RESULTSWe analysed the physicochemical properties and the levels of organic acids, sugars and antioxidants in 11 blood orange cultivars representing the most representative cultivars of blood oranges widespread in the Mediterranean basin. In particular, we examined the levels of phenols, flavonoids and anthocyanins present in these cultivars at harvest maturity. The physicochemical, antioxidant and colour properties differ significantly among these cultivars. The deepest red peel and juice was found in Sanguinelli, followed by Tarocco Rosso and Moro. High‐performance liquid chromatography with refractive index detector analysis revealed sucrose as the main sugar in all these cultivars, followed by fructose and glucose. Citric acid was the dominant organic acid, followed by malic acid and ascorbic acid. Moro showed the greatest levels of antioxidant activity. Regarding the phenolic composition, we found p‐coumaric acid to be the main hydroxycinnamic acid in all cultivars, with maximum amounts in Moro and Sanguinelli. The highest amounts of cyanidin‐3‐O‐glucoside and cyanidin‐3‐(6′′‐malonyl)‐glucoside were found in Moro, for which the juice was of the deepest red colour.CONCLUSIONThe phenolic composition and antioxidant activity of the 11 cultivars was assessed. The results showed that Moro was the cultivar with the highest content of polyphenols and levels of antioxidant activity, followed by Sanguinelli. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.