Polycyclic Hydrocarbons Vol. 1. Pp. xxvi + 487. 126S. (With a chapter on carcinogenesis by Regina Schoental.) Vol. 2. Pp. lvii + 487. 140s. By E. Clar. (London and New York: Academic Press; Berlin: Springer-Verlag, 1964.)

Polycyclic Aromatic Hydrocarbons

Research Section Analysis of 200 food items for benzo[a]pyrene and estimation of its intake ίη an epidemiologic study* Ν. Kazerouni a,c,*, R. Sinha a, Che-Han Hsu b,l, Α. Greenberg b,2, Ν. Rothman a "Divi8ion οι CαncCl' Epiden1iology αnd Genetic8, ΝαΙίοnαl Cαncer In8titute, ΝαΙίοnαl Ιn8ιίΙιιΙα ο/' Heαlth, Eχeωtίve ΡΙαΖα South, RIl1 7033, 6120 Execι;tivc Blvd, Rockvillc, MD 20892, USA bDepαrtIl1ent οjΈnvίrοnΙl1entαl SciencC8, Cook c.Όllege, RLifger8 υnίνCI'8ίΙΥ, Nell' Bnln8\vicl(, NJ 08903, USA CDeΡαι'Ιn1ent οι ΡΓeνenιίve Medicine αnd BiOlneuiC8, Unij(JΓmed Scγvice8 υnίνcγ8ίΙγ οjΊlιe ΗeαΙιl1 S(:ienC'e8, 4301 Jone8 BI'i,!ge Roαd, BethC8dα, MD 20814-4799, USA Accepted 1 October 2000 Animal stιιdies have shown that dietary intake of benzo[α]pyrene (BaP), a polycyclic aromatic hydrocarbon (ΡΑΗ), canses increased levels of tumors at several sites, particιιlarly ίη the upper gastrointestinal tract. However, the role of dietary intake of BaP and cancer ίη humans is not clear. We CIeated a BaP database of selected food products that could be lίnl(ed to Food Frequency Qnestionnaires (FFQs) to estimate BaP intake. BaP levels were measnred for each food line-item (composite samples) which consisted of a variety of foods ίη a FFQ. Composite sample parts were derived from the Second National Health and Nutrition Examination Survey (NHANES Π) which represents the most common food items consumed by the general popιιlation. Meat samples were cooked by different techniqnes ίn controlled conditions, and by varions restanrants and fast-food chains. Non-meat products were purchased from the major national supermarket chains. The qnantities of BaP were measnred using a thin-Iayer chromatography (TLC)/spectrofluorometer technique and were highly coaelated with both BaP (radius = 0.99) and sum of carcinogenic ΡΑΗ (1'=0.98) measured by HPLC technique. We lίnl(ed ΟΙΙΓ database to the results from a FFQ and estimated the daily BaP intal<e of varions food items ίη 228 snbjects ίn the Washington, DC metropolitan area. The highest levels of BaP (ιιρ to abont 4 ng BaP/g of cooked meat) were found ίη grilled/barbecued very well done steaks and hamburgers and ίη grilled/barbecued well done chicken with skin. BaP concentrations were lower ίη meats that were grilled/barbecued to medium done and ίη all broiled ΟΓ pan-fried meat samples regardless of doneness level. The BaP levels ίn non-meat items were generally low. However, certain cereals and greens (e.g. I<ale, collard greens) had levels ιιρ to 0.5 ng/g. Ιη our population, the bread/cereal/grain, and grilled/barbecued meat, respectively, contributed 29 and 21 Ρeιτent to the mean daily intal(e of BaP. This database may be helpful ίη initial attempts to assess dietary BaP exposnres ίn stιιdies of cancer etiology. Pnblished by Elsevier Science Ltd. Κcγ\VΟΓds: Po!ycyc!ic aromatic hydrocarbons; Benzo[α]pyrene; Meat; Pork; Chicken; Seafood; Vegetab!es; Fruit; Grains; Fat; Sweets; Pan-fry; Oven-broi1; Gri11; Barbecue; Carcinogenic; Food frequency questionnaire; Cancer AbbI'eviαtion8: ΒαΡ, benzo[α]pyrene; FFQ, Food Frequency Questionnaire; HCA, heterocyc1ic amine(s); ΡΑΗ, p01ycyc1ic aromatic hydrocaΓbοn(s); HHHQ, Hca!th Habits and ΗίstΟΓΥ QιιcstίοnnaίΓC; ng, nanοgΓanι; NHANES ΙΙ, Sccond Nationa! Hca!th and NιιtΓίΙίon Examination Survey; TLC, thin !ayer chromatography; THEES, Tota! Ηηmαη Exposure to Environmenta! Substances. The opinions ΟΓ assertions contained herein are the private ones ο[ the author and are ηοΙ Ιο be constrned as officia! ΟΓ reflecting the views ο[ the United States Department of Defense ΟΓ the Uniforιned Services University of the Health Sciences. * COΓrcsponding aιιthΟΓ. Tcl.: + 1301-594-7296; fax: + 1301-496-1854. E-ιnαil α(/drc8s: kazeroun@exchange.nih.gov (Ν. Kazerouni). \ CLIncnt addΓCSS: DCΡaΓtmcnt ofHospita! and Hca!th CaΓC ΑdnιίnίstΓatίοn, Chnng-Tai Institιιtc ofHca!th Scicnccs and Tcchno!ogy, 11, Po-tzc Lane, Τα1ωn, Taichung, 40605, Taiwan, ROC. 2 Cnrrent address: Department ο[ Chemistry, University ο[ New Hampshire, Dnrham, ΝΗ 03824, USA. 0278-6915/01/$ scc front mattcJ' Pnblishcd by EIscvicJ' Scicncc Ltd. ΡΙΙ: S0278-6915(00)00158-7

/pdf/analysis-of-200-food-items-for-benzo-a-pyrene-andestimation-489ucs4d1d.pdf

Analysis of 200 food items for benzo[a]pyrene andestimation of its intake ίη an epidemiologic study

Everyone Eats: Understanding Food and Culture. By E. N. Anderson. (New York: New York University Press, 2005). Pp. viii + 295, introduction, photographs, appendix, notes, bibliography, index. $60.00 cloth) Crusading "to improve world nutrition," (8) E. N. Anderson says his work is not a textbook or basic reference volume, but a "question raising essay" (245). Call it textbook-lite. A worthwhile, if incomplete, survey of nutritional anthropology, Everyone Eats could be useful reading for introductory courses that discuss foodways. Anderson's prose is highly readable and he includes numerous references to scholarly works. His approach to food studies is "biocultural"-considering not just biology and culture, but also "political economy, all at once" (4). Torn between gloom and doom on the one side and techno-optimism on the other, Anderson disputes himself throughout: "Time is short, ecological disaster is at hand; we have no time to lose" (8). Yet "[technology is doing quite well in solving world food problems, and even the much-maligned global marketplace is at least doing what it is supposed to do-motivating production and getting the food around" (210). Seemingly contradictory statements challenge readers in this attempt to introduce the complexities of world food systems. In the final chapter, "Feeding the World," the author announces that "we simply cannot do without genetically modified crops [GMOs] in the future" (220). But while still insisting that GMOs are essential, he writes that we are "ignorant of the real costs and benefits . . . [and] the technology is untried, uncontrolled and uncertain" (225). And finally, GMOs "will not solve the world food problem" (226). The initial chapters address nutrition and the sensory systems that affect individual perception of foods. While maintaining this biological underpinning, Anderson devotes perhaps twice as much space to sociocultural matters. Chapters on "Food and Traditional Medicine" and "Food and Religion," as well as sections on classification systems, identity and status, and the (permeable) boundaries of ethnicity and cuisines, often approximate a folkloric viewpoint. Nutritional anthropology excels in stepping outside the "ethnographic present" to embrace the history and pre-history of foodways. Anderson does well in communicating the importance of the past for understanding present-day beliefs and practices. But some of his presentation of modern foodways is less compelling. For example, he discusses "lifestyle" as the "most protean and most important of concepts" and then quickly concludes that "[i]t defines individuals and their foodways" (129). Deeper analysis would help here, and in a few other places. (The paragraph following the one just cited does make a more profound point on a different topic, using a humorous story dealing with familial transmission of foodways.) Anderson's style sometimes approaches snideness when he is dealing with modern practices. …

Everyone Eats: Understanding Food and Culture

Evolving advanced pretreatment techniques such as application of ultrasound prior to fruit drying have attracted significant research and development efforts due to the rising demand for high-quality dried fruits at reduced operating costs. Drying processes can be destructive to the quality of fruits due to long drying times and high temperatures in some cases. The effects of ultrasound pretreatment on quality aspects of dried fruits and on drying kinetics are reviewed. Ultrasound is known for its varying effects on different fruits; however, it has been proved to greatly increase drying rates and hence reduce the overall processing time. Ultrasound pretreatment in distilled water as the media is an interesting concept when low-calorie dried fruits are required.

Use of Ultrasound Pretreatment in Drying of Fruits: Drying Rates, Quality Attributes, and Shelf Life Extension

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Medicinal Plants And Traditional Medicine In Africa

Trachurus trachurus (locally called kote) is a table fish that has become increasingly important in the Nigerian diet because of its low price. Therefore, this study investigated the effects of processed kote on the activities of alkaline phosphatase (ALP), aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in selected tissues of weaned male albino rats using standard methods. Chemical analyses were carried out on processed fillet, skin, head & bone (SHB) diets under standard conditions. 40 male rats (40.76 ± 2.42 g) were fed with processed fillet or SHB diets for 14 days to assay for the activities of ALP in harvested samples of brain, liver, kidney, heart, stomach, small intestine and spleen; ALT and AST in the liver and heart. All data were subjected to analysis of variance by Duncan’s multiple range test and considered significant at a minimum of p < 0.05. Levels of ALP & AST in the liver, heart, kidney and brain were reduced (p < 0.05) in rats fed on test diets compared with the controls, but within accepted limit. The level of ALT in the kidney, stomach and small intestine were elevated (p < 0.05) compared to the controls, but within the accepted limit. In conclusion, coal smoked fillet and SHB greatly improved healthy growth of the rats, followed by the wood smoked and poached diets. Results suggested that processed kote SHB could be a veritable source of valuable nutrients for human food and animal feed.

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Alkaline Phosphatase (ALP), Aspartate Aminotransferase (AST) and Alanine Aminotransferase (ALT) Activities in Selected Tissues of Rats Fed on Processed Atlantic Horse Mackerel (Trachurus trachurus)

This study examined the effect of blanching (60°C; 10 min) followed by drying (50 - 80°C) and rehydrating at 100°C for 15 ‐ 60 min on product characteristics (shrinkage, dry matter loss, moisture loss, electrical conductivity and rehydration capacity) of ripe and unripe banana samples. Increasing drying temperature resulted in greater moisture loss, higher shrinkage and higher rehydrating capacity with time. Changes in thickness were greater than the radial changes and mathematical equations gave a good fit when related to moisture content using a linear model. The electrical conductivity of the rehydrating solution increased as the initial temperature of drying increased and this resulted in greater dry matter loss, indicating greater loss of membrane integrity. Blanching improved moisture loss compared to untreated samples. The effect of product ripeness was not significant on product attributes (shrinkage, dry matter loss, moisture loss, electrical conductivity and rehydration capacity). Blanched samples had reduced ascorbic acid content.

Influence of blanching on the drying and rehydration of banana slices.

The present study assessed the effect of hot smoke using wood and charcoal dry heat on keeping quality of Trachurus trachurus fish fillet, skin, head and bones (SHB) T trachurus was smoked using the altona kiln at 80 to 105°C for eight hours, placed in cain woven baskets to cool off, packaged in sealed transparent polythene bags and left on shelf for 7 days at ambient temperature (32 ± 2°C) Biochemical indexes assayed were: pH, total volatile nitrogen (TVBN), peroxide value (PV) and total viable count (TVC) pH of raw T trachurus fillet was 685 ± 000 but significantly reduced with wood smoke at day 0 to 670 ± 002, while TVBN in raw T trachurusfillet was 2717 ± 161 mgN/100 g After smoking, TVBN of T trachurus fillet at day 0 was 2183 ± 038 mgN/100 g (wood) and 2305 ± 136 mgN/100 g (charcoal) pH of raw T Trachurus SHB was 587 ± 003 and increased (p<005) with smoking, that is, 643 ± 021 (wood) and 643 ± 000 (charcoal) TVBN in the raw T Trachurus SHB was 2812 ± 217 mgN/100 g, and after smoking on day 0, it was 3190 ± 03 mgN/100 g (wood smoked) and 2444 ± 190 mgN/100 g (coal smoked) The PV was highest in charcoal smoked SHB (CSHB) of T trachurus at day 5(10840±3680) and TVC was highest in the CSHB on day 5 (348 logcfu/g) The overall study showed that T trachurus fish samples (fillet and SHB) prepared via charcoal smoking method had the lowest (p<005) storage time amongst the smoked fish samples, when compared with those that were processed via wood smoke

	 

	Key words: Trachurus trachurus, ambient temperature, smoked fish and seafood quality

https://africaneditors.org/journal/AJBR/full-text-pdf/77966-107143

Stability study of smoked fish, horse mackerel (Trachurus trachurus) by different methods and storage at room temperature

The present study assessed the effect of processing on the sensory qualities, proximate and mineral compositions in the fillet and SHB (skin, head and bone) of Trachurus trachurus. The fish samples were prepared by smoking (wood and coal) or poaching while proximate and mineral analysis was done by standard methods. A sensory quality of the processed fish was conducted via categorical ranking. All processing methods significantly (p Ca > Na > Mg while that of SHB was Ca > K > Na > Mg. The trace elements in both samples increased in this order Fe > Zn > Cu > Mn > Cr. Wood and charcoal smoked fish samples were found most palatable by the panelists. The data obtained from this study demonstrated that processed SHB and fillet could be a veritable source of valuable ingredients for human consumption and animal feeds.

Effect of processing on the proximate and mineral compositions of Trachurus Trachurus : a fish commonly consumed in Nigeria

Effect of fermentation using Aspergillus niger on some mineral and anti-nutritionalconstituents of Chrysophyllum albidum seed meal was carried out. Levels of the some minerals and anti-nutritients (like tannin, oxalate, saponin, phytate and cyanide) of the raw and fermented seed meal were determined. The percentage nutritionalconcentrations (%) in the raw seed were: tannin (6.23 ± 0.01), oxaloacetate (48.39 ± 0.14), saponin (1.58 ± 0.01), phytate (0.76 ± 0.03) and cyanide (1.07 ± 0.32). While level of mineral element concentrations (%) of significantly (p<0.05) high values in the raw seed where: sodium (74.13 ± 0.07), potassium (61.15 ± 1.25), phosphorus (40.76 ± 0.28) and iron (43.10 ± 0.35ppm). Fermentation however, significantly reduced levels of the anti-nutrients (like phytate, oxalate, tannin, saponin and cyanide) and minerals (like phosphorus, sodium, copper and zinc), but increased significantly, levels of minerals (like calcium, potassium, magnesium and iron) in the C. albidum seed meal. Hence the fermentation significantly (p<0.05) improved the nutritional quality of C. albidum seed meal.

	Key words: Fermentation, Aspergillus niger, Chrysophyllum albidum seeds, minerals, anti-nutrients.

https://www.oxfordjournals.academicjournals.org/article/article1380103411_Adeyemi et al.pdf

Olaoluwa T. Adeyemi

Papers

Alkaline Phosphatase (ALP), Aspartate Aminotransferase (AST) and Alanine Aminotransferase (ALT) Activities in Selected Tissues of Rats Fed on Processed Atlantic Horse Mackerel (Trachurus trachurus)

Influence of blanching on the drying and rehydration of banana slices.

Stability study of smoked fish, horse mackerel (Trachurus trachurus) by different methods and storage at room temperature

Effect of processing on the proximate and mineral compositions of Trachurus Trachurus : a fish commonly consumed in Nigeria

Biochemical assessment of the mineral and some anti- nutritional constituents of Aspergillus niger fermented Chrysophyllum albidum seed meal