Antioxidant activity in different fractions of tomatoes

Three tropical vegetable species (Talium triangulare, Amaranthus cruentus and Telfairia occidentalis) were selected based on their availability and agronomic desirability. The freshly harvested vegetable leaves were subjected to 2 processing techniques (shredding and sundrying) before milling into the vegetable leaf meals (VLMs). The crude protein ranged from 19.9+1.8 to 35.1+1.7. The crude fibre ranged from 8.8+3.1 to 12.7+4.2. Ether extract (fat) had a wide range of 5.4+3.2 to 29.2+2.1. Ash contents had a range of 10.9+6.2 to 19.4+3.0. The nitrogen free extract ranged from 19.7+0.3 to as high as 43.5+0.7. Gross energy values had a range of 251.5MJKg-1 to 383.2MJKg-1. The mineral contents of the air-dried VLMs indicated that Ca, Mg, Na, K are the most abundant minerals with values as high as 2.0, 2.5, 7.1 and 4.8gkg-1DM for Ca, Mg, Na and K respectively in some samples analysed. The amino acid profiles of the VLMs indicated favourable nutritional balance except for lysine and methinone which appear marginal. The Water Absorption Capacity (WAC), Fat Absorption Capacity (FAC), Fat Emulsion Capacity (FEC) and Emulsion Stability (ES) were similar for the 3 VLMs. The values obtained for Foaming Capacity, Least Gelation Concentration and Foaming Stability after 30 minutes for the 3 VLMs were also similar. The protein solubility curves of all VLMs were similar at both alkaline and acid media with minimum solubility (isoelectric point) at between pH 4 and 5 for the VLMs. Keywords: Vegetable leaf meals, nutritional potentials, amino acid profile

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Nutritional potentials of some tropical vegetable leaf meals: chemical characterization and functional properties

Peer review is the assessment by experts of material submitted for publication. The peer reviewer serves the editor by substantiating the quality of the manuscript, and serves the author by giving constructive criticism. This system has benefits and drawbacks, including the tendency to select against novel work. Reviewers, whose work is generally unpaid, tend to be academicians who review for several journals and are authors and editors themselves. Editors often blind reviewers to authors to reduce bias, but reviewers frequently recognize the author anyhow. Blinding authors to reviewers may protect the reviewer. Manuscripts rejected by one journal because of peer review are usually published in another. Since peer review serves to validate the quality of the biomedical literature, the process should be valid itself.

Peer review of the biomedical literature.

The effects of different cooking conditions such as soaking, atmospheric (100 °C) or pressure boiling (121 °C), and draining of cooking water following thermal treatment on phenolic compounds and the DPPH radical scavenging capacity from two selected Brazilian bean cultivars (black and yellow-brown seed coat color) were investigated using a factorial design (23). Factors that significantly reduced the total phenolic contents and antioxidant capacity in both cultivars were the soaking and draining stage. Independent of cooking temperature, total phenolics and antioxidant capacities were enhanced in treatments without soaking and where cooking water was not discarded, and this was likely linked to an increase of specific phenolic compounds detected by high performance liquid chromatography such as flavonols and free phenolic acids in both cultivars. Cooking of beans either at 100 or 121 °C, without a soaking stage and keeping the cooking water, would be recommendable for retaining antioxidant phenolic compo...

Effect of Different Cooking Conditions on Phenolic Compounds and Antioxidant Capacity of Some Selected Brazilian Bean (Phaseolus vulgaris L.) Cultivars

Antioxidant activities of rapeseed peptides produced by solid state fermentation

In 1964, William Horowitz published the history of the Association of Official Agricultural Chemists (AOAC), of which he was the chief executive officer (Horwitz 1964). At that time the AOAC had existed for 80 years and had ventured very little beyond its stated purpose of validating and publishing standardized methods of analysis for substances important to agriculture and the public health through a highly structured system of interlaboratory testing and review. In the ensuing quarter of a century, however, the AOAC not only changed its name to Association of Official Analytical Chemists but also underwent a striking expansion and transformation. The highlights of that transformation are the subject of this account.

Helen L Reynolds

Papers

Association of official analytical chemists: 1964-1988

The Scientist as Editor: Guidelines for Editors of Books and Journals

Use of Gas Chromatography by Food and Drug Administration for Pesticide Residue Analysis