Статті в журналах з теми "Seed bitterness"
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1
Liu, Aoyi, Jingjing Wang, Xuechen Yao, Nongyu Xia, Qi Sun, Changqing Duan, and Qiuhong Pan. "Dissecting Seed Proanthocyandin Composition and Accumulation under Different Berry Ripening Process in Wine Grapes." Horticulturae 9, no. 1 (January 4, 2023): 61. http://dx.doi.org/10.3390/horticulturae9010061.
Повний текст джерелаАнотація:
Grape berry proanthocyandin (PA) mainly exists in the skin and seeds. Its content and composition determine the intensity of bitterness and astringency. Affected by global warming, the world’s wine-producing regions, in particular in dry-hot regions such as western China, are facing the problem of unsynchronized berry ripening and seed ripening. Therefore, it is urgent to understand the influence of berry ripening progression on the composition and accumulation of seed PA, ultimately providing strategies for grape harvest decisions. In this paper, Vitis vinfera L. cv. Cabernet sauvignon and Marselan grapes from four sub-regions with different maturation processes were used as experimental materials to study the changes of soluble and insoluble PA contents as well as differences in their composition and mean degree of polymers (mDP) in seeds. The results showed that compared with ‘Cabernet sauvignon’ seeds, the mDP of soluble and insoluble PA were higher in ‘Marselan’ seeds. Both varieties showed that the grape berry, with the fastest sugar accumulation, had relatively high soluble PA content in seeds and a high content of (-)-epigallocatechin-3-gallate and (-)-epicatechin in the seed PA composition units. In contrast, the ‘Cabernet sauvignon’ grapes from the YQ vineyard exhibited the slowest sugar accumulation speed among the four studied vineyards, and their seed PA had the highest mDP and the lowest proportion of (-)-epigallocatechin-3-gallate in the composition units when commercially harvested. According to the results, it is suggested that a faster maturation process would bring about higher levels of bitterness composition, such as (-)-epigallocatechin-3-gallate in seed PA, which is not conducive to the formation of good-tasting tannins.
2
Aydeniz Güneşer, Buket, and Emin Yilmaz. "Bitterness Reduction of Cold Pressed Grapefruit Seed Oil by Adsorbent Treatment." European Journal of Lipid Science and Technology 120, no. 5 (March 30, 2018): 1700308. http://dx.doi.org/10.1002/ejlt.201700308.
Повний текст джерела
3
Shang, Tian Yi, Yi Bin Zhang, and Yan Liu. "Effect of Adding Seeds During Maceration on Quality of Wine From Vitis Vinifera CV. Cabernet Sauvignon." Advanced Materials Research 709 (June 2013): 867–70. http://dx.doi.org/10.4028/www.scientific.net/amr.709.867.
Повний текст джерелаАнотація:
Red wines were made from Vitis vinifera cv. Cabernet Sauvignon in China at different methods of maceration. The effects of adding seeds during maceration on the quality characteristics, in terms of colour, aroma profile and sensory characteristics, of the wines before bottling were evaluated, and made a comparison with the effects of adding skins. Seed contact treatments raised wine colour intensity, proanthocyanidins, tannins, and polyphenols content in comparison to the control wines. However, as indicated in the sensory evolution, the significant increase in astringency intensity was found in the wines with seed contact. Besides, the bitterness of the red wine also increased in the wines with seed contact, but it was not significantly
4
Smith, Andrew K., Helen June, and Ann C. Noble. "Effects of viscosity on the bitterness and astringency of grape seed tannin." Food Quality and Preference 7, no. 3-4 (July 1996): 161–66. http://dx.doi.org/10.1016/s0950-3293(96)00028-6.
Повний текст джерела
5
Franks, Tricia K., Abbas Yadollahi, Michelle G. Wirthensohn, Jennifer R. Guerin, Brent N. Kaiser, Margaret Sedgley, and Christopher M. Ford. "A seed coat cyanohydrin glucosyltransferase is associated with bitterness in almond (Prunus dulcis) kernels." Functional Plant Biology 35, no. 3 (2008): 236. http://dx.doi.org/10.1071/fp07275.
Повний текст джерелаАнотація:
The secondary metabolite amygdalin is a cyanogenic diglucoside that at high concentrations is associated with intense bitterness in seeds of the Rosaceae, including kernels of almond (Prunus dulcis (Mill.), syn. Prunus amygdalus D. A. Webb Batsch). Amygdalin is a glucoside of prunasin, itself a glucoside of R-mandelonitrile (a cyanohydrin). Here we report the isolation of an almond enzyme (UGT85A19) that stereo-selectively glucosylates R-mandelonitrile to produce prunasin. In a survey of developing kernels from seven bitter and 11 non-bitter genotypes with polyclonal antibody raised to UGT85A19, the enzyme was found to accumulate to higher levels in the bitter types in later development. This differential accumulation of UGT85A19 is associated with more than three-fold greater mandelonitrile glucosyltransferase activity in bitter kernels compared with non-bitter types, and transcriptional regulation was demonstrated using quantitative-PCR analysis. UGT85A19 and its encoding transcript were most concentrated in the testa (seed coat) of the kernel compared with the embryo, and prunasin and amygdalin were differentially compartmentalised in these tissues. Prunasin was confined to the testa and amygdalin was confined to the embryo. These results are consistent with the seed coat being an important site of synthesis of prunasin as a precursor of amygdalin accumulation in the kernel. The presence of UGT85A19 in the kernel and other tissues of both bitter and non-bitter types indicates that its expression is unlikely to be a control point for amygdalin accumulation and suggests additional roles for the enzyme in almond metabolism.
6
Meng, Jian Qing, Yi Bin Zhang, Wei Qiao Yang, Xiao Yu Jia, and Xi Hong Li. "Effect of Different Winemaking Technologies on Quality in Cabernet Sauvignon Red Wines." Applied Mechanics and Materials 477-478 (December 2013): 1349–53. http://dx.doi.org/10.4028/www.scientific.net/amm.477-478.1349.
Повний текст джерелаАнотація:
Red wines were made from Vitis vinifera cv. Cabernet Sauvignon in China at different methods of maceration. The effects of using different winemaking technologies during maceration on the quality characteristics, in terms of colour, aroma profile and sensory characteristics, of the wines before bottling were evaluated, and made a comparison with the effects of adding skins. Seed contact treatments raised wine colour intensity, proanthocyanidins, tannins, and polyphenols content in comparison to the control wines. However, as indicated in the sensory evolution, the significant increase in astringency intensity was found in the wines with seed contact. Besides, the bitterness of the red wine also increased in the wines with seed contact, but it was not significantly.
7
Wehner, Todd C. "What Are Burpless Cucumbers?" HortTechnology 10, no. 2 (January 2000): 317–20. http://dx.doi.org/10.21273/horttech.10.2.317.
Повний текст джерелаАнотація:
Burpless cucumbers are listed in many seed catalogs as being milder in taste (or easier on the digestion) than the american slicing type. It has been suggested by researchers that burpless cucumbers 1) contain less of a burp-causing compound, 2) are genetically bitterfree, or 3) are just the marketing term for oriental trellis cucumbers sold in the U.S. The objective of this experiment was to determine whether oriental trellis cucumbers cause less burping when eaten, and whether they are genetically bitterfree. An american slicer (`Marketmore 76'), a bitterfree slicer (`Marketmore 80'), and a burpless oriental trellis slicer (`Tasty Bright') were compared. Burpiness of the fruit was determined in the field in two seasons (spring and summer) and two replications. Six judges were grouped into burp-susceptible and burp-resistant. They evaluated the cultivars over two harvests by eating a 4-inch (100-mm) length of one fruit of the three cultivars (in random order) on three consecutive days. Burpiness was rated 0 to 9 (0 = none, 1 to 3 = slight, 4 to 6 = moderate, 7 to 9 = severe). Bitterness of the plants was determined (using different judges) by tasting one cotyledon of six seedlings per cultivar. Cotyledon bitterness is an indicator of plant bitterness; bitterfree plants lack cucurbitacins, and have mild-tasting fruit. Results of taste tests indicated that burpiness ratings were not significantly differentfor burp resistant judges. However, oriental trellis cucumbers were slightly but significantly milder than american slicers for judges susceptible to burping. `Marketmore 76' and `Tasty Bright' were normal-bitter, and `Marketmore 80' was bitterfree. An additional 11 oriental trellis cultivars were also tested for bitterness to determine whether Tasty Bright was typical in bitterness; they were all normal-bitter. In conclusion, oriental trellis cucumbers are not bitterfree, but are slightly milder for burp-susceptible people to eat. Finally, burpless is the marketing term for oriental trellis cucumbers in the United States.
8
Gautier, Adèle, Carla Margarida Duarte, and Isabel Sousa. "Moringa oleifera Seeds Characterization and Potential Uses as Food." Foods 11, no. 11 (May 31, 2022): 1629. http://dx.doi.org/10.3390/foods11111629.
Повний текст джерелаАнотація:
Despite the fact Moringa oleifera (MO)-based foods present a very good and nutritionally well-balanced composition, they face some issues related to seed bitterness, which is the most challenging barrier to consumer acceptance. Different processing methods were tested to produce MO toasted seeds, MO-based beverage, and yoghurt-like products which were chemically and rheologically analyzed. The protein content ranged from 3.68% in the beverage, to 14.73% in the yoghurt and 40.21% in MO toasted seeds. A totally debittered beverage could not be accomplished, but the MO yoghurt-like showed a very nice flavor. Nutrition claims for minerals in toasted seeds could be considered for magnesium, phosphorus, iron, copper, zinc, and manganese, which confirms the M. oleifera seed richness in several minerals. The MO beverage presented less extended shear-thinning behavior (17.4 Pa·s) than commercial vegetable beverages and two pulse-based beverages developed in a previous study. The MO yoghurt-like product showed a gel structure similar to the dairy yoghurt, making it a promising new plant-based alternative. Further work must be performed in the future to debitter more efficiently the raw seeds to achieve a more pleasant MO-based beverage. The developed MO seed-based products may settle another font of high protein plant-based food.
9
Yilmaz, Emin, and Ayten Deviren. "Silica gel 60 removes bitterness from cold‐press produced grapefruit seed oil by adsorption principle." Flavour and Fragrance Journal 37, no. 1 (November 27, 2021): 52–62. http://dx.doi.org/10.1002/ffj.3683.
Повний текст джерела
10
Franks, Tricia K., Abbas Yadollahi, Michelle G. Wirthensohn, Jennifer R. Guerin, Brent N. Kaiser, Margaret Sedgley, and Christopher M. Ford. "Erratum to: A seed coat cyanohydrin glucosyltransferase is associated with bitterness in almond (Prunus dulcis) kernels." Functional Plant Biology 35, no. 4 (2008): 346. http://dx.doi.org/10.1071/fp07275_er.
Повний текст джерелаАнотація:
The secondary metabolite amygdalin is a cyanogenic diglucoside that at high concentrations is associated with intense bitterness in seeds of the Rosaceae, including kernels of almond (Prunus dulcis (Mill.), syn. Prunus amygdalus D. A. Webb Batsch). Amygdalin is a glucoside of prunasin, itself a glucoside of R-mandelonitrile (a cyanohydrin). Here we report the isolation of an almond enzyme (UGT85A19) that stereo-selectively glucosylates R-mandelonitrile to produce prunasin. In a survey of developing kernels from seven bitter and 11 non-bitter genotypes with polyclonal antibody raised to UGT85A19, the enzyme was found to accumulate to higher levels in the bitter types in later development. This differential accumulation of UGT85A19 is associated with more than three-fold greater mandelonitrile glucosyltransferase activity in bitter kernels compared with non-bitter types, and transcriptional regulation was demonstrated using quantitative-PCR analysis. UGT85A19 and its encoding transcript were most concentrated in the testa (seed coat) of the kernel compared with the embryo, and prunasin and amygdalin were differentially compartmentalised in these tissues. Prunasin was confined to the testa and amygdalin was confined to the embryo. These results are consistent with the seed coat being an important site of synthesis of prunasin as a precursor of amygdalin accumulation in the kernel. The presence of UGT85A19 in the kernel and other tissues of both bitter and non-bitter types indicates that its expression is unlikely to be a control point for amygdalin accumulation and suggests additional roles for the enzyme in almond metabolism.
11
Staples, Kristina D., Anwar A. Hamama, Regina Knight-Mason, and Harbans L. Bhardwaj. "Alkaloids in White Lupin and Their Effects on Symbiotic N Fixation." Journal of Agricultural Science 9, no. 6 (May 15, 2017): 13. http://dx.doi.org/10.5539/jas.v9n6p13.
Повний текст джерелаАнотація:
Seeds of white lupin (Lupinus albus L.), known to potentially fix 150 to 200 kg/ha N via Symbiotic N Fixation (SNF), are classified as sweet or bitter based on their alkaloid contents: sweet lupins contain very low whereas bitter lupins contain high contents of alkaloids. However, precise information about effects of alkaloid content on SNF is not very well unknown. Experiments were conducted to determine if alkaloid content in the seed is related to that in other plant tissue such as leaves and pod shells, characterization of relationship between alkaloid concentration and SNF, and to study variation among 126 white lupin accessions for concentration of alkaloids. In the first experiment, the Dragendorff test, a colorimetric test, was used to categorize field-grown lupin lines into 6 categories: 0, 1, 2, 3, 4, and 5 with 0 representing sweet and 5 representing extreme bitterness with bitterness increasing from 0 to 5. In the second experiment, ten lupin lines differing in their Dragendorff score from 0 to four were inoculated with seven bradyrhizobial strains and studied for SNF in a greenhouse. A numerical scale from 0 to 4 with 1 representing absence of nodules and 4 representing many functional nodules was used as a measure of SNF. In the third experiment, concentrations of alkaloids (Dragendorff scores), oil, and protein were studied in 126 accessions.Results indicated that all progenies with Dragendorff score of 1 for the seeds also had the same score for leaves and pod shells. However, this was not true for other progenies. In the case of progenies with Dragendorff scores of 0, 2, 3, or 4 in the seed, the Dragendorff scores for leaves and pod shells were above and below the seed scores indicating existence of variation for alkaloids in various tissues of the lupin plant. Alkaloid content also had significant effects on root nodulation. The interaction between alkaloid categories and bradyrhizobial strains was non-significant. The root nodulation score for lupin lines in alkaloid categories 0, 3, and 4 were similar, indicating that the same bradyrhizobial strain could be used to effectively inoculate sweet and bitter white lupin lines. The root nodulation induced by the seven bradyrhizobial strains were statistically different. It was observed that S96-A15, S96-A19, and S96-B9 were more efficient bradyrhizobial strains whereas S96-A5 was observed to be less efficient for root nodulation. Significant variation existed among 126 white lupin accessions for Dragendorff score and concentrations of oil and protein. The alkaloid content did not affect oil content in the seed, however, alkaloid content significantly affected protein content. The results indicated that bitter seeds had higher protein content.
12
Radoš, Kristina, Nikolina Čukelj Mustač, Katarina Varga, Saša Drakula, Bojana Voučko, Duška Ćurić, and Dubravka Novotni. "Development of High-Fibre and Low-FODMAP Crackers." Foods 11, no. 17 (August 25, 2022): 2577. http://dx.doi.org/10.3390/foods11172577.
Повний текст джерелаАнотація:
Since there are no products in the European market labelled as low-FODMAP (low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome and non-celiac wheat sensitivity often consume gluten-free products. These naturally contain little FODMAP, but have poorer sensory properties and lower nutritional value. This study aimed to develop sensory attractive crackers with high-fibre and low-FODMAP content. Various gluten-free flours (wholemeal buckwheat and millet, white maize), pumpkin seed meal, chia seeds, flax seeds, rice protein, sweet potato, sourdough, and spices were used to develop nine formulations. Using a nine-point hedonic scale and ranking test, four best-scored products were selected for which descriptive sensory analysis was performed and nutritional value and fructan content were determined. Crackers made from maize and millet flour mixtures (ratio 1:2.5) with sourdough and with chia or flax seed addition were rated highest for overall impression (8.2 and 7.0, respectively). Generally, high-fibre content, hardness, chewiness, dark colour, and bitterness lower the acceptability of crackers, but the addition of spices and sourdough can improve their acceptability and marketability. The crackers could be labelled as “gluten-free”, “low-FODMAP” (<0.12 g/100 g), “naturally high-fibre” (7–10 g/100 g of which 17–23% are soluble), and “high in protein” (24–26 g/100 g).
13
Fontoin, Hélène, Cédric Saucier, Pierre-Louis Teissedre, and Yves Glories. "Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution." Food Quality and Preference 19, no. 3 (April 2008): 286–91. http://dx.doi.org/10.1016/j.foodqual.2007.08.004.
Повний текст джерела
14
Cejudo-Bastante, María Jesús, Francisco J. Rodríguez-Pulido, Francisco J. Heredia, and M. Lourdes González-Miret. "Assessment of Sensory and Texture Profiles of Grape Seeds at Real Maturity Stages Using Image Analysis." Foods 10, no. 5 (May 15, 2021): 1098. http://dx.doi.org/10.3390/foods10051098.
Повний текст джерелаАнотація:
The usefulness of digital image analysis in estimating sensory attributes of grape seeds in relation to maturation level was evaluated for the first time. Seeds from Syrah grapes harvested throughout the ripening period were grouped according to maturity using the DigiEye® system. The discriminant ability, homogeneity, repeatability, and uniformity of a sensory panel were assessed after training on grape seeds. The aim was to evaluate the use of digital image techniques in order to accurately establish the maturity level of grape seeds, based on sensory and textural features. All sensory attributes (color, hardness, cracking, vegetal, bitterness and astringency) showed significant (p < 0.05) correlations with the chemical maturity stage. Color and vegetal (sensory attributes), together with deformation energy (instrumental texture parameter) (De), allowed for the classification of the seeds into four real maturity stages, hence their usefulness as grape seed ripening indicators. Significant (p < 0.05) and high-correlation factors were also found between instrumental and sensory attributes. Therefore, digital analysis can be a useful tool to better define the maturity stage in the vineyard, and to dispose of grape seeds with well-defined sensory profiles for specific oenological applications. This could help to determine the optimal harvest date to manage winemaking, in order to produce high quality wines in warm climates.
15
Idigo MA, Egbuche CM, Ezenwata IS, and Onyemeka RM. "Phytochemical analysis and pesticidal effects of Ocimum gratissimum leaf oil extract in the management of Callosobruchus maculatus infesting Vigna unguiculata." World Journal of Advanced Research and Reviews 16, no. 3 (December 30, 2022): 078–87. http://dx.doi.org/10.30574/wjarr.2022.16.3.1200.
Повний текст джерелаАнотація:
The study aimed at evaluating the phytochemicals present in the leaves of Ocimum gratissimum, V. amygdalina, P. guineense, G. latifolium and A. indica harvested from farms at Anaku in Ayamelum LGA of Anambra State and subsequently test their potency in causing mortality and reducing loss and damage due to C. maculatus infestation. Phytochemical analysis of the plant materials, leaf oil extraction and pesticidal studies were carried out in the Laboratory. Five serially diluted concentrations (1.25 % v/v, 2.5 % v/v, 5.0 % v/v, 10 % v/v and 20 % v/v) of the leaves oils extracted with N-Hexane were used. The experiment also has two control treatments (CI – acetone only and C2 – no treatment). The data collected on insect mortality, seed damage and weight loss were analyzed using Analysis of Variance (ANOVA) separated using the Student–Newman-Keuls (SNK) test. The highest corrected mortality, 100.0% was recorded at concentrations ≥ 5.0 % v/v. The least corrected mortality, 66.7% was recorded at 1.25% v/v concentration. Bean seeds treated with a 20.0% concentration of the oil extract recorded the least percentage of damaged seed and weight loss with a Mean±SE value of 8.3±0.8 while Bean seeds treated with a 1.25% concentration of the oil extract recorded the highest percentage of damaged seeds and weight loss with Mean±SE value of 22.2±1.9. The five plants showed a similar level of performance in the management of C. maculatus with O. gratissimum having the best overall performance. Their pesticidal activity is related to their phytochemical constituents and their bitterness.
16
Ozdemir, Yasin, Nesrin Aktepe Tangu, Aysun Ozturk, Mehmet Emin Akcay, and Sezai Ercisli. "Fruit characteristics of six candidate olive cultivars." Folia Horticulturae 30, no. 1 (June 1, 2018): 169–77. http://dx.doi.org/10.2478/fhort-2018-0017.
Повний текст джерелаАнотація:
AbstractSome important physical, chemical and sensory characteristics of raw and processed olives (processed by the same scratched table olive process) were investigated. In the study, six candidate cultivars obtained by cross-breeding and one standard cultivar (‘Domat’) grown together in an olive breeding and observation plot in the Ataturk Central Horticultural Research Institute in Turkey were investigated. Fruit weight and flesh-to-seed ratio of fresh raw olives ranged from 5.18 to 7.65 g and 4.8 to 6.3, respectively. LT011 had the highest fruit weight, whereas LT001 and LE001 had the highest flesh-to-seed ratio. Total phenolic content and antioxidant activity of the produced table olives were estimated between 102 and 141 mg gallic acid equivalents per 100 g−1fresh weight, and 13.4 and 14.9 µmol Trolox 100 g−1, respectively. Fruits of LT001 had higher appearance, taste, bitterness and general appreciation scores than the others. LT001 showed a lesser loss of oleuropein absorbance and antioxidant activity than the others during processing. The results of this study revealed that LE001, LT001 and LT011 had superior characteristics for the production of scratched green table olives.
17
Lyrene, Paul M. "Phenotype and Fertility of Intersectional Hybrids between Tetraploid Highbush Blueberry and Colchicine-treated Vaccinium stamineum." HortScience 51, no. 1 (January 2016): 15–22. http://dx.doi.org/10.21273/hortsci.51.1.15.
Повний текст джерелаАнотація:
Several hundred hybrid seedlings were produced by pollinating flowers of tetraploid highbush blueberry cultivars with pollen from 13 plants of Vaccinium stamineum that were selected as tetraploids following colchicine treatment. The hybrids were intermediate between the parents in many characteristics. They were less vigorous than the parents, but 46 plants flowered when 1.3 years old from seed. The F1 hybrids produced pollen abundantly, but only 30% of the microspores appeared potentially viable when viewed at 250X. F1 flowers that were pollinated with pollen from either parent taxon or with pollen from a different F1 hybrid produced thousands of well-developed seeds. The F1 hybrids were less successful when used as male parents in backcrosses to highbush, but 4790 well-developed seeds were obtained by pollinating 3250 highbush flowers. Flowers on F1 plants had long peduncles and pedicels, giving an open raceme. The flowers were open in the bud and had anther awns, two characteristics from V. stamineum. Berries on the F1 plants had black skins, and the ripe berries of 11 F1 plants had red to purple pulp like their V. stamineum parent. Berries on the hybrids were juicy. They had little or no bitterness typical of V. stamineum, and most had a pleasing balance of sugar and acid.
18
Baca-Bocanegra, Berta, Sandra Gonçalves, Julio Nogales-Bueno, Inês Mansinhos, Francisco José Heredia, José Miguel Hernández-Hierro, and Anabela Romano. "Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products." Foods 11, no. 12 (June 8, 2022): 1688. http://dx.doi.org/10.3390/foods11121688.
Повний текст джерелаАнотація:
Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine’s appearance but also its mouthfeel characteristics due to its relationship with attributes such as bitterness and astringency. Fining is a practice usually used in enology to modulate undesirable wine organoleptic attributes. However, there are several factors that influence this technique. In this study, the influence of wine pH and ethanol content on grape seed protein fining efficacy has been assessed. Wine clarification, total phenolic and flavanol contents, antioxidant activity, and chromatic parameters have been investigated before and after fining process. The most noticeable clarifying effects were observed for the experimental wines with a lower pH and ethanol content. Control of these factors will make it possible to modulate the main organoleptic properties of the wine, also avoiding the addition of large amounts of fining agents and thus providing greater versatility to wineries during winemaking. Furthermore, our findings indicated that grape seed protein is a potential alternative to other plant-based fining proteins commonly used in winemaking. Its effects on clarification and color quality have been found to be comparable to those of potato protein and significantly better than those of pea protein.
19
Oliva-Cruz, Manuel, Malluri Goñas, Ligia M. García, Raúl Rabanal-Oyarse, Cástula Alvarado-Chuqui, Patricia Escobedo-Ocampo, and Jorge L. Maicelo-Quintana. "Phenotypic Characterization of Fine-Aroma Cocoa from Northeastern Peru." International Journal of Agronomy 2021 (July 5, 2021): 1–12. http://dx.doi.org/10.1155/2021/2909909.
Повний текст джерелаАнотація:
The phenotypic characterization of cacao (Theobroma cacao L.) plays an important role in the generation of information for the conservation of cacao germplasm. The objective of this study is to characterize phenotypically 146 ecotypes of fine-aroma native cacao (FFNC) from northeastern Peru that were collected from 280 to 1265 metres above sea level. Morphological descriptors of fruits and seeds, sensory characteristics, and productivity descriptors were used. The data obtained were analyzed using descriptive statistics with pie charts, distribution histograms, and multiple correspondence analysis. The results showed that 76.7% of the cocoa ecotypes had green immature fruits, 73% showed slight roughness on the surface of the fruit, 54% showed an intermediate thickness of the fruit wall, and 90% had the appearance of pairs of equidistant ridges. Regarding seed characteristics, 71% showed purplish cotyledons, with a high presence of floral and fruity notes and low levels of bitterness and astringency. Likewise, 52% of the fruits and 64% of the seeds were long. More importantly, cocoa beans needed to produce between 14 and 16 pods to obtain one kilogram of dry cocoa, which reflects a good level of productivity. Finally, there was a positive relationship between elevation levels and the presence of fine-flavoured native cocoa, i.e., the greatest diversity of native cocoa with floral and fruity notes was found above 501 metres above sea level.
20
Paissoni, Maria Alessandra, Pierre Waffo-Teguo, Wen Ma, Michael Jourdes, Simone Giacosa, Susana Río Segade, Luca Rolle, and Pierre-Louis Teissedre. "Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions." OENO One 54, no. 4 (November 19, 2020): 1059–75. http://dx.doi.org/10.20870/oeno-one.2020.54.4.4142.
Повний текст джерелаАнотація:
Anthocyanins are extracted from grape skins during maceration and are responsible for the red colour of wine. Their contribution to in-mouth sensations is mainly related to their interactions with condensed tannins, which are largely responsible for wine astringency and mouthfeel-related features. Recently, the influence of several groups of polyphenols, together with other relevant non-phenolic wine constituents,was investigated in terms of their ability to modify the sensory perception of condensed tannins. The aim of this study was to investigate the influence of three acylation groups of anthocyanins (glucoside, acetylglucoside, and p-coumaroylglucoside) extracted from grape skins on in-mouth related features. An extract of total anthocyanins and their individual fractions were tasted using different sensory approaches (triangle test, check-all-that apply and descriptive analysis) and compared to polyphenols extracted from grape skins and seeds. The investigated sensations were overall astringency and astringency sub-qualities, which were divided into two groups: sensation during tasting (in-mouth, particulates) and sensation after expectoration (surface smoothness). Bitterness was also studied. Anthocyanin fractions were added to skin and seed extracts and tasted as mixtures to find out if anthocyanins modify in-mouth perception. Although the anthocyanin fractions showed a low sensory impact, total anthocyanins and the glucoside fraction were perceived at the concentration ranges found in wines (400 mg/L), and they were found to influence astringency intensity and soft astringency sub-qualities, such as “velvety” and “chalky”. The addition of glucoside anthocyanin (400 mg/L) to skin and seed extract (1000 mg/L) modified in-mouth perception; in particular, seed extract was perceived as being more astringent and was characterised by harsher astringency sub-qualities (surface smoothness and particulates). In contrast, the addition of glucoside anthocyanin to the skin extract led to lower surface smoothness, although the intensity of overall astringency was unchanged. These results confirm that the presence of anthocyanins can modify the perception of in-mouth sensations and interact to different extents with other polyphenols, thus leading to the modification of the intensity of astringency and its sub-qualities.
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Werner, Dennis J., and Michael A. Creller. "Genetic Studies in Peach: Inheritance of Sweet Kernel and Male Sterility." Journal of the American Society for Horticultural Science 122, no. 2 (March 1997): 215–17. http://dx.doi.org/10.21273/jashs.122.2.215.
Повний текст джерелаАнотація:
Inheritance of the sweet kernel trait was studied in F1 and F2 families generated by crossing `Summer Beaut' nectarine (sweet kernel) with `Ellerbe' and `Biscoe' peach. F1 plants showed bitter kernel. Segregation in the F2 fit a 3 bitter : 1 sweet phenotypic ratio, suggesting that sweet kernel is controlled by a single recessive gene, for which the symbol sk is proposed. Sweet kernel (sk) was linked to nectarine (g) at a map distance of 12 cM. Seed bitterness phenotype is controlled by the genotype of the maternal tree and not the genotype of the individual embryo. Inheritance of male sterility derived from plant introduction (PI) 240928 and allelism of male sterile genes found in `Chinese Cling' and `White Glory' were investigated. Analysis of F1, F1 open-pollinated, and BC1 families derived from crossing PI 240928 with six different wild-type cultivars showed that male sterility in PI 240928 is controlled by cytoplasmic factors. Allelism studies showed that the male-sterile gene found in `White Glory' is not allelic to ps found in `Chinese Cling', and hence is designated ps2.
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Wehner, Todd C. "Taste and Quality of Burpless and Bitterfree Cucumbers." HortScience 33, no. 3 (June 1998): 534f—535. http://dx.doi.org/10.21273/hortsci.33.3.534f.
Повний текст джерелаАнотація:
Burpless cucumbers (Cucumis sativus L.) are listed in many seed catalogs as being milder for eating than the standard American slicing type. It has been suggested that burpless cucumbers 1) are genetically bitterfree, 2) cause less burping when eaten, or 3) are the marketing term for Oriental trellis cucumbers. The objective of this experiment was to determine whether burpless cucumbers are bitterfree, and whether they cause less burping when eaten. Bitterness of the plants was determined by tasting a cotyledon of six seedlings per cultivar. Burpiness of the fruits was determined in the field using two seasons (spring and summer) and two replications. Six judges evaluated three cultivars over two harvests by eating one half of a fruit of the three cultivars on three consecutive days (in random order). Burpiness was rated 0 to 9 (0 = none, 1–3 = slight, 4–6 = moderate, 7–9 = severe). `Marketmore 76' and `Tasty Bright' were normal-bitter, and `Marketmore 80' was bitterfree. Burpiness ratings were not significantly different for `Marketmore 76' (3.0), `Marketmore 80' (2.6), and `Tasty Bright' (2.5). Burpless cucumbers appear to be the American marketing term for Oriental trellis cucumbers.
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H.J, Voster Ineke, Jansen van Rensburg Willem, Van Zijl J.J.B, and Venter Sonja L. "The Importance of Traditional Leafy Vegetables in South Africa." African Journal of Food, Agriculture, Nutrition and Development 7, no. 15 (July 7, 2007): 01–13. http://dx.doi.org/10.18697/ajfand.15.ipgri2-6.
Повний текст джерелаАнотація:
The use of traditional leafy vegetables in communities has been noted in several studies. These studies highlighted concerns about the loss of knowledge. The aim of this work was to enhance the role of African leafy vegetables in the nutrition of vulnerable groups in South Africa through improved preparation, promotion of consumption, processing, landrace improvement program, and management of their genetic diversity. Researchers needed to establish the extent of the use, conservation status and awareness of these plants, to ensure effective research decisions. The results from these studies are reported on here. Localities that differed in ethnicity and climate were targeted. The data collection phase used a questionnaire survey, rapid and participatory methodologies to collect information from the women. Traditional leafy vegetables were found to be a very important source of food in summer, but especially in winter. Several drying methods are used to ensure the availability of these vegetables during the winter. Pumpkins and cowpeas were the only crops grown, with some of the others occasionally broadcast. The most popular crops for consumption with all the age groups were amaranth and pumpkins, with jute mallow (Chorcorus sp.) and spider plant (Cleome gynandra) popular in the northern areas in South Africa. Where cowpeas were available, they were seen as the most valuable dried leaf product, as they were used as a safety crop due to their long shelf life. Ethnicity and gender had an effect on the use and preferences of the different crops, with men preferring the more bitter taste and women and children preferring the milder taste. Different ethnic groups showed differences in terms of bitterness of the taste and composition of the leaf mixes. In many areas seed systems were poor as the traditional role of keeper of the seed had been lost. Constant downgrading of traditional vegetables and associated knowledge by research and extension had led to the labels of ‘backward knowledge’ and ‘poverty foods’. This led to a shift in food use and willingness of the youth to learn about and eat these crops. Awareness creation contributed to a change in the perceptions amongst the youth and adults, leading to increased demand for information and seed. It was determined that traditional leafy vegetables played an important role in food security in rural South Africa, but the status of the crops, as well as their conservation, need to be addressed to ensure sustainable use.
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Li, Bingbing, Xuqiang Lu, Junling Dou, Ali Aslam, Lei Gao, Shengjie Zhao, Nan He, and Wenge Liu. "Construction of A High-Density Genetic Map and Mapping of Fruit Traits in Watermelon (Citrullus Lanatus L.) Based on Whole-Genome Resequencing." International Journal of Molecular Sciences 19, no. 10 (October 21, 2018): 3268. http://dx.doi.org/10.3390/ijms19103268.
Повний текст джерелаАнотація:
Watermelon (Citrullus lanatus L.) is an important horticultural crop that is grown worldwide and has a high economic value. To dissect the loci associated with important horticultural traits and to analyze the genetic and genomic information of this species, a high-density genetic map was constructed based on whole-genome resequencing (WGR), a powerful high-resolution method for single-nucleotide polymorphism (SNP) marker development, genetic map construction, and gene mapping. Resequencing of both parental lines and 126 recombinant inbred lines (RIL) resulted in the detection of 178,762 single-nucleotide polymorphism (SNP) markers in the parental lines at a sequencing depth greater than four-fold. Additionally, 2132 recombination bin markers comprising 103,029 SNP markers were mapped onto 11 linkage groups (LGs). Substantially more SNP markers were mapped to the genetic map compared with other recent studies. The total length of the linkage map was 1508.94 cM, with an average distance of 0.74 cM between adjacent bin markers. Based on this genetic map, one locus for fruit bitterness, one locus for rind color, and one locus for seed coat color with high LOD scores (58.361, 18.353, 26.852) were identified on chromosome 1, chromosome 8, and chromosome 3, respectively. These prominent loci were identified in a region of 6.16 Mb, 2.07 Mb, and 0.37 Mb, respectively. On the basis of current research, the high-density map and mapping results will provide a valuable tool for identifying candidate genes, map-based gene cloning, comparative mapping, and marker-assisted selection (MAS) in watermelon breeding.
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Boyarskykh, Irina G., and Lyudmila R. Volkova. "Variability of the reproductive ability of Lonicera caerulea (Caprifoliaceae) in the seismically active zone of the Altai Mountains (Severo-Chuisky range, Kyzyl-Yaryk valley)." Vestnik Tomskogo gosudarstvennogo universiteta. Biologiya, no. 52 (2020): 48–70. http://dx.doi.org/10.17223/19988591/52/3.
Повний текст джерелаАнотація:
Seismically active areas of tectonic faults create specific inhomogeneous living conditions of plant populations and can thereby determine their structure. Studies of the reaction of plant reproductive structures to geoecological anomalies associated with active tectonic processes are practically absent. The aim of this work was to study the variability of the reproductive characteristics of Lonicera caerulea subsp. altaica plants in the local seismic zone of the Altai Mountains. We carried out studies in 2017 in the valley of the Kyzyl-Yaryk river (Altai Republic, Kosh-Agachsky district) (See Fig. 1), which was formed in the junction zone of seismic-generating faults active in the Holocene that are the boundaries of the North Chuy Range, Kurai intermountain basin and Chagan-Uzun massif and separating the Kurai and Chuysky depressions. We isolated 5 micropopulations of the Altai subspecies of blue honeysuckle - L. caerulea subsp. altaica in areas differing in volumetric activity of the radon emanation field (262-1162 Bq / m3) for research. Fifty fruits were selected in each micropopulation of L. caerulea subsp. altaica from 20 plants. We examined the morphometric characteristics and taste of the fruits, the number of full seeds and immature ovules in the fruits, the ratio of the number of full seeds to the total number of seeds and ovules, the correlation between the characters, as well as the seed germination capacity and germination readiness. The taste of the fruits was evaluated by the organoleptic method on a 5-point scale of taste variations based on the degree of bitterness in the fruits. To determine seed germinating capacity and germination readiness, germination was performed in Petri dishes at room temperature. We evaluated germination readiness on the 5th day, where n is the number of seeds and N is the number of seeds germinated during this period. For each micropopulation, we analyzed data for intragroup homogeneity using the χ2 method. Student’s t-test, Fisher’s exact test and one-way ANOVA analysis were used to test statistically significant differences in reproductive characteristics, as well as to assess the correlation between them. The analysis of variance (ANOVA) showed that the values of the Fisher criterion for the length, width, index, weight of the fruit and the number of seeds in them considerably exceed the critical value, which indicates a reliable effect of the place of plant growth on all these parameters at a 95-99% probability level. For individual test micropopulations, significant differences were found in the morphometric characteristics and seed productivity of plant fruits in comparison to the control micropopulation (the area with the lowest level of radon emanation field) (See Fig. 2, 3, 4 and 5). An analysis of the frequency of occurrence of plants with different weight and seed productivity of the fruits from the studied micropopulations showed a shift in the distribution of these parameters towards larger values, compared to the control micropopulation (See Fig. 6). The seeds collected in the control micropopulation were characterized by the least germination (See Fig. 8) and the shortest germination period (See Fig. 9). In the studied population, the average and close degree of correlation between the weight of the fruit and the number of full seeds was established; the reliability of the correlation varied depending on the place of plant growth. Plants in the L. caerulea subsp. altaica in the valley of the Kyzyl-Yaryk river were characterized by high polymorphism of the fruit shape. The frequency of occurrence of plants with oval fruits was significantly lower than in populations of L. caerulea subsp. altaica in other areas of the Altai Mountains. In micropopulations under the influence of a higher level of volumetric activity of subsoil radon, the variety of fruit shapes (See Fig. 3) and their taste variations (See Fig. 7) increased, including an increase in the expression of the recessive trait L. caerulea, the absence of bitter fruits (bitter-free fruits). The correlation between the level of radon emanation and the frequency of occurrence of plants with bitter fruits was significant at p <0.01. The influence of the level of radon emanation on the variability of morphometric characteristics of the fruit, seed productivity, germination and germination energy of the seeds was not significant. The heterogeneity of the population of the L. caerulea subsp. altaica, according to the features of the generative sphere, suggests a possible influence of a complex of factors associated with active tectonic processes on the formation and development of plant reproductive organs.
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Troszyńska, A., G. Larski, and A. Kosińska. "The sensory quality of sprouts obtained from the selected species of legume seeds." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (January 1, 2004): S174—S176. http://dx.doi.org/10.17221/10652-cjfs.
Повний текст джерелаАнотація:
Sensory characteristics (evaluated by quantitative descriptive analysis and as the hedonic ratings) of sprouts obtained from lentil, Mung bean, pea and soybean sprouts were assessed. It was found that the palatability of sprouts was negatively correlated with bitterness and astringency of these products. However, the statistically significant correlation between the content of total phenolic compounds and negative sensory attributes (bitterness and astringency) was not found.
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Roba, Alemayehu Diriba, Shimelis Dekeba, Wasihun Gizaw, and Mosisa Mezigebu. "EVALUATION OF COFFEE GROWTH, YIELD AND QUALITY UNDER COFFEE SHADE TREES AT MECHARA ON STATION, WEST HARARGHE ZONE, ETHIOPIA." International Journal of Research -GRANTHAALAYAH 9, no. 4 (April 30, 2021): 84–104. http://dx.doi.org/10.29121/granthaalayah.v9.i4.2021.3816.
Повний текст джерелаАнотація:
Abstract: Coffee production with shade trees is important to improve growth and quality of coffee, sustain and restore agroecology and nature based agroforestry practices. The trial was conducted at Mechara Agricultural Research Center (on station) in DaroLebu District of West Hararghe Zone, Oromia, Ethiopia. The study was intended to evaluate the influence of coffee shade trees on growth performance, yield and quality of coffee (Coffea arabica L.) under the canopy of Erytherina absinica, Cordia africana and Acacia sieberiana. The design was Randomized complete block design with three replications. The outcome had been observed a significant value at (p<0.05) probability level, non- significant value at (p>0.05) probability level and highly significance value at (p<0.01) probability level between treatments. Statistically significant and non- significant differences were observed between shaded and unshaded as well as within shaded effect based on the given parameters. Integration of shade in coffee farming system created creditable promising in producing organic coffee. Shade utility could be confirmed as to be ecologically sustainable, economically viable and socially acceptable practice. In so doing that, the effect of Erytherina absinica, Cordia africana shade trees illustrated the highest mean value in most parameters, while the least one is under the Acacia sieberiana shade tree. So the effect of Erytherina absinica mean observed with the highest value on total bearing plants 60%, thousand seed weight 59% and yield in Quintal per hectare 47.4% greater than the least treatments’ mean value based on growth parameters. On the other hand, the effect of Erytherina absinica mean observed with the higher value on aromatic intensity 46.4%, aromatic quality 87.2%, acidity 92.4%, body 93.5%, flavors 88.6% and overall quality 88.6% than the least treatments’ mean value, and also the effect of un-shade mean observed with the higher value on astringency 68.8% and bitterness 93.5% than the least treatments’ mean value based on organoleptic parameters. The highest mean value of Erytherina absinica observed on total bearing plants 12.1, thousand seed weight 130 gram and yield in Quintal per hectare 5.7 based on growth parameters, while based on organoleptic parameters, the highest mean value observed under the effect of Erytherina absinica shade tree on aromatic intensity 4.5, aromatic quality 3.9, acidity 7.9, body 7.7, flavors 7.9 and overall quality 7.9. Therefore, based on the most treatments’ parameters, to be the best shade tree was Erythrina abyssinica followed by cordia africana. Commonly, the dynamic indication of the treatment’s means difference were indicated between shaded and unshaded rather than within shaded means variation at most treatments’ parameters.
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Suzuki, Tatsuro, Toshikazu Morishita, Takahiro Noda, Koji Ishiguro, Shiori Otsuka, and Kenjiro Katsu. "Breeding of Buckwheat to Reduce Bitterness and Rutin Hydrolysis." Plants 10, no. 4 (April 16, 2021): 791. http://dx.doi.org/10.3390/plants10040791.
Повний текст джерелаАнотація:
Buckwheat (Fagopyrum esculentum) is recognized as an important traditional crop in some regions, and its taste is an important characteristic. Of the three cultivated buckwheat species, Tartary buckwheat (Fagopyrum tataricum) and perennial buckwheat (Fagopyrum cymosum) have strong bitterness in their seeds, which has prevented the wider use of the seeds of these varieties. In Tartary buckwheat, some studies have focused on the cause of strong bitterness generation. Tartary buckwheat seeds contain large amounts of the functional compounds rutin and rutinosidase, and rutin hydrolysis by rutinosidase has been found to be the trigger of rutin hydrolysis. Therefore, a variety with only a trace of rutinosidase and with reduced bitterness is required. The rutinosidase in Tartary buckwheat seeds consists of two major isozymes with very similar enzymatic characteristics, which can hydrolyze flour rutin within several minutes after the addition of water. Recently, the trace-rutinosidase variety Manten-Kirari in Tartary buckwheat was developed. The trace-rutinosidase characteristics were dominated by a single recessive gene. In ‘Manten-Kirari’ dough and foods, such as breads, confectionaries, and noodles, the rutin residual ratio was higher and bitterness was reduced compared to that of the normal-rutinosidase variety. In this review, we summarize the detailed research on the breeding of buckwheat related to reducing bitterness and rutin hydrolysis.
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Negri, P., D. Bassi, E. Magnanini, M. Rizzo, and F. Bartolozzi. "Bitterness inheritance in apricot (P. armeniaca L.) seeds." Tree Genetics & Genomes 4, no. 4 (May 14, 2008): 767–76. http://dx.doi.org/10.1007/s11295-008-0149-x.
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Pyshnaya, O. N., and E. A. Dzhos. "History of development and results of selection of Solanaceae crops in FSBSI FSVC." Vegetable crops of Russia, no. 5 (October 14, 2021): 5–10. http://dx.doi.org/10.18619/2072-9146-2021-5-5-10.
Повний текст джерелаАнотація:
The article presents a brief history of the establishment of the Laboratory of Plant Breeding and Seed Production of Solanaceae Crops of FSBSI FSVC. The process of development of tomato, pepper, eggplant and physalis breeding is shown from the beginning of the establishment until the present time. Practical selection of Solanaceae crops in FSBSI FSVC is directly connected with the name of Academician VASKhNIL A.V. Alpatyev, who is the founder of scientific research on thermophilic crops. On the basis of conducted scientific researches the technique of creation of cold-resistant, early-ripening cultivars of tomato was developed, including influence of certain conditions on parental forms and hybrid material from its first generations to increase adaptability to new, not characteristic conditions of selected material. Subsequently, this technique was applied to the breeding of sweet pepper, eggplant and physalis. Interspecific hybridisation was used to enrich the gene pool of Solanaceous crops. As a result of distant hybridization, the following cultivars were created: the original tomato cultivar Severyanin with large parthenocarpic fruits on 1 and 2 racemes; an anadrous mutant for use in breeding; ultra-rapid, short-stage forms for obtaining heterosis effect; the cultivar Vkusny with increased content of dry matter in fruits. On the basis of interspecific hybrid of Ph. ixocarpa x Ph. angulata, the cultivars Dessert and Lakomka, characterized by high yield and resistance to diseases, high content of sugars, pectin and absence of bitterness, are created. Types of pepper Capsicum chinense, C. frutescens and C. annuum were used to create resistant forms to viral diseases. Involvement of wild eggplant species (Solanum aethiopicum, S. macrocarpon) to the breeding process allowed to obtain hybrid combinations with flavonoids content 1,3 times higher and phenolcarboxylic acids 1,6–1,7 times higher than in S. melongena.The development of theoretical bases ofSolanaceae crops breeding for resistance to biotic and abiotic stressors, as well as for high quality production, allowed to create a series of cosmopolitan cultivars, which at present are in demand, both in production and as a source material. The current scientific priorities are to use innovative biotechnology and molecular marking methods to accelerate the breeding process and improve selection efficiency.
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Mahmood, Chinur Hadi Mahmood, and Caser Gaffer Abdel Abdel. "Response of Imbibing lettuce (Lactuca sativa var.longifolia)cv. Marul Seeds to Boron levels and mulching on head folding, bitterness and quality of produced seeds." Journal of Zankoy Sulaimani - Part A 2ndInt.Conf.AGR, Special Issue (February 6, 2018): 468–82. http://dx.doi.org/10.17656/jzs.10694.
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Nmah, Patrick Enoch. "Deconstructing Denominationalism in Igboland: A Liturgy of Bitterness." UJAH: Unizik Journal of Arts and Humanities 21, no. 1 (July 31, 2020): 1–16. http://dx.doi.org/10.4314/ujah.v21i1.1.
Повний текст джерелаАнотація:
This research work aimed at examining the effects of denominationalism in Igboland. The study revealed bitterness, antagonism, rivalry, moral barrenness, and spiritual bankruptcy that are dangers associated with denominationalism. Findings showed also the strengths and weaknesses of this narrow-minded party spirit in the area under review. The work recommended effective ecumenical-dialogue, exchange of programme, and inter-denominational communication as panacea to the challenges of party spirit. Methods of approach are historical and phenomenological methods coupled with the review of related extant materials. It concluded that shying away from engaging in inter-denominational relations through media for the purposes of Christian unity and evangelization amounts to playing the ostrich which has dire consequences. This paper assessed the challenges of worshipping God with bitterness among Igbo Christians. The problem is not planting Christianity in Igboland, but the method of evangelization which depends basically on denominationalism characterized by bitterness, envy, hatred, jealousy, wickedness and covetousness by which many Igbo Christians practice their faith. This in turn has adverse effect on the moral, social, intellectual and spiritual growth of the society. The bitterness is often within and without the denominations. The antagonistic attitude is seen among denominations such as Roman Catholic, Anglican, Methodist, Presbyterian, Seventh Day Adventist, Assemblies of God Church among others (Nmah, 2008).
Keywords: Denominationalism, Deconstruction, Bitterness, Liturgy, Antagonism.
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Mahmood, Chinur H., and Caser G. Abdel. "The Influence of Mulching and GA3+Iron Mixture on Head Folding,Bitterness and Quality of Produced Seeds of Lettuce Lactuca sativa var. Longifolia cv. Marul." Journal of Zankoy Sulaimani - Part A 17, no. 3 (March 10, 2015): 1–12. http://dx.doi.org/10.17656/jzs.10395.
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Limmatvapirat, Chutima, Sontaya Limmatvapirat, Siraprapa Chansatidkosol, Wantanwa Krongrawa, Napasorn Liampipat, Sarocha Leechaiwat, Patipat Lamaisri, Lawan Siangjong, Paranee Meetam, and Kuntontip Tiankittumrong. "Preparation and Properties of Anti-Nail-Biting Lacquers Containing Shellac and Bitter Herbal Extract." International Journal of Polymer Science 2021 (November 16, 2021): 1–13. http://dx.doi.org/10.1155/2021/8537544.
Повний текст джерелаАнотація:
The purpose of the present investigation was to formulate and evaluate anti-nail-biting lacquers consisting of bitter herbal extracts. The hydroalcoholic extracts obtained from Andrographis paniculata and Tinospora crispa were determined for phytochemical constituents, total phenolic contents, antioxidant activities, anti-inflammatory activities, and cytotoxicities. Anti-nail-biting lacquers were prepared by using herbal extracts (bittering agent), shellac (film forming polymer), ethanol (volatile solvent), and other indispensable additives with continuous stirring. Thus, attempts to enhance the film property and bitterness are accomplished by using polyvinylpyrrolidone (PVP K30) as a copolymer and varying concentrations of herbal extracts. Good accepted formulations were established for drying time, pH, viscosity, smoothness of film, film strength, water resistant, and solubility in simulated saliva and evaluated their bitterness in human volunteers. The results revealed that phytochemical constituents including tannins, glycosides, reducing sugars, alkaloids, terpenoids, and flavonoids were found present in both extracts while saponins were only detected in A. paniculata extract. Although T. crispa extract exhibited a significantly higher ( p < 0.05 ) total phenolic content and antioxidant activity than A. paniculata extract, it showed lower protein denaturation inhibition property than A. paniculata extract. Because of the potentials of both extracts without cytotoxicity, anti-nail-biting lacquers containing either A. paniculata extract or T. crispa extract were developed and evaluated. Drying time of formulations was 6-11 min with visually seen glossiness of formulation. Formulations of the nail lacquer showed good pH, viscosity, smoothness of film, film strength, water resistant, and solubility in simulated saliva. The formulations displaying no significant cytotoxicity effect on CRL-2076 cells were assessed on healthy human volunteers to compare bitterness and film characteristics. The results revealed that the optimized formulation containing A. paniculata extract could successfully achieve good film forming property and bitterness release which is considered promising for stopping nail biting.
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Zapata, Angela María Ormaza, Felix Octavio Díaz Arango, and Benjamín Alberto Rojano. "THE EFFECT OF GRAVITY-DRIP FILTRATION METHODS ON THE CHEMICAL AND SENSORIAL PROPERTIES OF COFFEE (COFFEA ARABICA L. VAR. CASTILLO)." Coffee Science 14, no. 3 (September 25, 2019): 415. http://dx.doi.org/10.25186/cs.v14i3.1603.
Повний текст джерелаАнотація:
<p>Coffee prepared via gravity-drip filtration is an alternative to obtain varied sensorial profiles and determine the acidity, bitterness, and body thereof. In the present study, the retention of certain bioactive components was determined, as was the antioxidant activity and cup profiles for coffee beverages prepared by way of seven different gravity-drip filtration methods. The methods which registered the greatest bioactive metabolite retention were the Vietnamese, Clever, and RS 16 methods. The greatest hydroxycinnamic acid content was obtained with the Clever, Yama, Vietnamese, and V60 methods, in descending order. Antioxidant capacity was proportional to the retention of bioactive components, by way of ABTS and ORAC techniques, in the beverages prepared. The V60 and V60 Kalita methods retained the lowest amounts these compounds and their activity. The most predominant hydroxycinnamic acid in the seven evaluated preparations was chlorogenic acid. In accordance with consumer preferences, which seek functional food, it is recommended that coffee be consumed using the Clever or Vietnamese preparation methods, which present fuller body and enhanced bitter notes. In their absence, the RS 16 method is suggested, which presents a sensorial profile identical to that of the U.G.Q. pattern, with less intensity of bitterness.</p>
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Goya, Luis, John Edem Kongor, and Sonia de Pascual-Teresa. "From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action." International Journal of Molecular Sciences 23, no. 22 (November 18, 2022): 14365. http://dx.doi.org/10.3390/ijms232214365.
Повний текст джерелаАнотація:
Despite the health benefits associated with the ingestion of the bioactive compounds in cocoa, the high concentrations of polyphenols and methylxanthines in the raw cocoa beans negatively influence the taste, confer the astringency and bitterness, and affect the stability and digestibility of the cocoa products. It is, therefore, necessary to process cocoa beans to develop the characteristic color, taste, and flavor, and reduce the astringency and bitterness, which are desirable in cocoa products. Processing, however, affects the composition and quantities of the bioactive compounds, resulting in the modification of the health-promoting properties of cocoa beans and chocolate. In this advanced review, we sought to better understand the effect of cocoa’s transformational process into chocolate on polyphenols and methylxanthine and the mechanism of action of the original flavanols and methylxanthines. More data on the cocoa processing effect on cocoa bioactives are still needed for better understanding the effect of each processing step on the final polyphenolic and methylxanthine composition of chocolate and other cocoa products. Regarding the mechanisms of action, theobromine acts through the modulation of the fatty acid metabolism, mitochondrial function, and energy metabolism pathways, while flavanols mainly act though the protein kinases and antioxidant pathways. Both flavanols and theobromine seem to be involved in the nitric oxide and neurotrophin regulation.
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Makley, Charlene. "“Speaking Bitterness”: Autobiography, History, and Mnemonic Politics on the Sino-Tibetan Frontier." Comparative Studies in Society and History 47, no. 1 (January 2005): 40–78. http://dx.doi.org/10.1017/s0010417505000034.
Повний текст джерелаАнотація:
In the Tibetan Buddhist monastery town of Labrang, located in southwest Gansu Province, China, the past is a heavy, and very often hidden, burden for residents and visitors alike (figure 1). This is not readily apparent amidst the bustling ‘nowness’ of commercial activities in this tourist site and model town for the profitable coexistence of Tibetan Buddhist monasticism and Chinese state-sponsored development goals. But as I discovered over the course of my fieldwork there in the mid-1990s, and again in the summer of 2002, for a population living with unsanctioned memories of the traumatic ruptures of the Chinese Communist-led revolution beginning in 1949, the ‘unsaid’ of history spoke loudly in implication—in implied dialogue with multimedia official histories, in the gaps in written and oral chronologies of events, in the revived performance of the lay and monastic ritual calendars, and in the dodges and silences of my Tibetan interlocutors during our many conversations about their pasts: “I don't know anything! I'm too young, you know!” (Tibetan [Tib.] ngas shes ni ma red, nga lo chung gi mo). Ama Drolma, a village matriarch in her late fifties, repeated this adamantly to me after I and my Tibetan woman assistant had asked her for a taped interview about local “history” (Tib. lo rgyus). She would hear none of our explanations about my interest in people's personal histories and insisted that I seek out old men, they would know about “early, early, early times” (Tib. sngan na sngan na sngan na).
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Suzuki, Tatsuro, Toshikazu Morishita, Shigenobu Takigawa, Takahiro Noda, Koji Ishiguro, and Shiori Otsuka. "Development of Novel Detection Method for Rutinosidase in Tartary Buckwheat (Fagopyrum tataricum Gaertn.)." Plants 11, no. 3 (January 25, 2022): 320. http://dx.doi.org/10.3390/plants11030320.
Повний текст джерелаАнотація:
Contamination of rutinosidase is a major problem for rutin-rich food due to the hydrolysis of the functional compound rutin and generation of strong bitterness caused by the hydrolyzed moiety quercetin. This problem sometimes occurs between the trace and normal rutinosidase Tartary buckwheat varieties. Here, we developed a simple and rapid method for rutinosidase detection in ‘ripening seeds using UV light’ and in ‘dough using alum-flavonoid complexation’ from Tartary buckwheat (Fagopyrum tataricum Gaertn.). Normal rutinosidase seeds can be distinguished from trace-rutinosidase mature seeds and ripening young seeds using a rutin solution by comparing the muddiness, which corresponds to quercetin generation. In dough, we detected a threefold relative increase in rutinosidase activity corresponding to 1% contamination of normal rutinosidase flour with trace-rutinosidase flour within 65 min. These methods do not require expensive apparatuses and toxic chemicals and are therefore promising for detecting and preventing contamination by rutinosidase, e.g., in food processing factories.
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Silva, Josemeyre Bonifácio da, Ilana Felberg, Mercedes Concórdia Carrão-Panizzi, Soo Young Lee, and Sandra Helena Prudencio. "Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder." Brazilian Archives of Biology and Technology 53, no. 5 (October 2010): 1197–204. http://dx.doi.org/10.1590/s1516-89132010000500025.
Повний текст джерелаАнотація:
The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors related to processing techniques. The hexanal average content was positively associated with the cooked grain aroma and isoflavones was positively associated with the cooked grain and cotton candy aroma, cooked grain, malty and sweetness flavor and starchy texture.
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Hart, John P., Robert A. Daniels, and Charles J. Sheviak. "Do Cucurbita pepo Gourds Float Fishnets?" American Antiquity 69, no. 1 (January 2004): 141–48. http://dx.doi.org/10.2307/4128352.
Повний текст джерелаАнотація:
Among the various pre-maize indigenous crops of eastern North America, Cucurbita pepo gourd is the most enigmatic.C. pepogourd remains have been found on mid-Holocene (8000–4000 B.P.) archaeological sites as far north and east as Maine. Their presumably extremely bitter flesh would have made the fruits inedible. Two not mutually exclusive hypotheses for use of the fruit are currently being debated: (1) the nutritious seeds were processed to remove bitterness and consumed, and (2) dried fruits were used as fishnet floats and/or containers for general use. We report on a series of experiments that demonstrate the gourds function extremely well as fishnet floats. These results lend support to the second hypothesis, but do not conclusively prove they were used for this purpose.
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Farag, Mohamed A., Ahmed Zayed, Ibrahim E. Sallam, Amr Abdelwareth, and Ludger A. Wessjohann. "Metabolomics-Based Approach for Coffee Beverage Improvement in the Context of Processing, Brewing Methods, and Quality Attributes." Foods 11, no. 6 (March 18, 2022): 864. http://dx.doi.org/10.3390/foods11060864.
Повний текст джерелаАнотація:
Coffee is a worldwide beverage of increasing consumption, owing to its unique flavor and several health benefits. Metabolites of coffee are numerous and could be classified on various bases, of which some are endogenous to coffee seeds, i.e., alkaloids, diterpenes, sugars, and amino acids, while others are generated during coffee processing, for example during roasting and brewing, such as furans, pyrazines, and melanoidins. As a beverage, it provides various distinct flavors, i.e., sourness, bitterness, and an astringent taste attributed to the presence of carboxylic acids, alkaloids, and chlorogenic acids. To resolve such a complex chemical makeup and to relate chemical composition to coffee effects, large-scale metabolomics technologies are being increasingly reported in the literature for proof of coffee quality and efficacy. This review summarizes the applications of various mass spectrometry (MS)- and nuclear magnetic resonance (NMR)-based metabolomics technologies in determining the impact of coffee breeding, origin, roasting, and brewing on coffee chemical composition, and considers this in relation to quality control (QC) determination, for example, by classifying defected and non-defected seeds or detecting the adulteration of raw materials. Resolving the coffee metabolome can aid future attempts to yield coffee seeds of desirable traits and best flavor types.
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Razavizadeh, Mohsen, Abbas Arj, Maryam Madani, and Hamidreza Gilassi. "Comparing the Efficacy of Sequential and Standard Quadruple Therapy for Eradication of H. Pylori Infection." Acta Medica (Hradec Kralove, Czech Republic) 63, no. 4 (2020): 183–87. http://dx.doi.org/10.14712/18059694.2020.61.
Повний текст джерелаАнотація:
Background: The aim of this study was comparison the effectiveness of sequential and standard quadruple therapy on eradication of H. pylori infection. Methods: This clinical trial study was conducted on 160 patients with dyspepsia or gastroduodenal ulcer. Patients were randomly divided into two groups. Group A (standard regimen) received omeprazole, amoxicillin, clarithromycin and bismuth subcitrate for 2 weeks. Group B (sequential regimen) received omeprazole and amoxicillin in 5 days and omeprazole, tinidazole and levofloxacin in 5 days. After the end of treatment regimens, 20 mg omeprazole was administered twice daily for 3 weeks. H. pylori eradication was assessed 2 months after antibiotic treatment via fecal antigen. Results: Frequency of H. pylori eradication in group A and B was observed in 55 (68.8%) and 63 patients (78.8%), respectively. No significant difference was seen between two groups, regarding H. pylori eradication (p = 0.15). The most common side effects in group A, B were bitterness of mouth (63.8%) and nausea (16.2%), respectively (p < 0.001). Conclusion: Although no significant difference was seen between two groups regarding eradication of H. pylori infection, higher rate of H. pylori eradication was seen in group B than group A. Thus, sequential regimen was a more appropriate regimen with fewer complications.
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Anderson, Jeffrey J. "The Federal Republic at Twenty: Of Blind Spots and Peripheral Visions." German Politics and Society 28, no. 2 (June 1, 2010): 17–33. http://dx.doi.org/10.3167/gps.2010.280202.
Повний текст джерелаАнотація:
Twenty years after all the excitement, Germans seem to be genuinely of two conflicting minds about unification. One is characterized by awe over the accomplishments of 1989-1990, the other by disappointment and even bitterness over unfulfilled ambitions and promises. These contrasting interpretations and assessments of unification are fluid, but surface repeatedly in the quality print media. This chapter examines the recurring themes, interpretations, and narratives about unification twenty years on, and seeks to trace the interconnections between the social, economic, and political dimensions of unification. As such, these contemporary printed narratives can tell us a great deal about how a people views its recent past, what its priorities are, and how it is facing the future. The analysis reveals that public discourse on unification twenty years after the fact resembles a blind spot—look straight at it, and it disappears, replaced by blank spot—a seemingly irreducible gap between East and West. Avert one's gaze, and the spot fills in, almost seamlessly.
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Kasajima, Shinya. "Recent advances in the nutritional, functional, and agronomic traits of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.)." Fagopyrum 38, no. 1 (May 11, 2021): 5–13. http://dx.doi.org/10.3986/fag0018.
Повний текст джерелаАнотація:
Tartary buckwheat (Fagopyrum tataricum(L.) Gaertn.) is considered a functional food because its seeds contain higher amounts of polyphenols (e.g., rutin) compared to common buckwheat. However, because of its highly bitter taste and difficulties in cultivation, the agricultural production and usage of Tartary buckwheat in food products remain limited. The nutritional and functional ingredients of Tartary buckwheat include quercetin, which causes its bitterness and is generated by rutinosidase (rutin-degrading enzyme). A nonbitter Tartary buckwheat variety with trace levels of rutinosidase has recently been developed. Despite such research, there is still a lack of agronomic information on Tartary buckwheat. Lodging can be a significant problem during its cultivation, and a lodging-resistant, semidwarf variety has been developed. This paper summarizes recent advances in our knowledge regarding the nutritional and agronomic traits of Tartary buckwheat. The information extends our understanding of the health benefits of Tartary buckwheat and the solutions to challenges in its agricultural production.
Keywords: agronomic traits, nutrient function, Tartary buckwheat
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McElrath,, Joseph R. "W. D. Howells and Race: Charles W. Chesnutt's Disappointment of the Dean." Nineteenth-Century Literature 51, no. 4 (March 1, 1997): 474–99. http://dx.doi.org/10.2307/2933856.
Повний текст джерелаАнотація:
William Dean Howells was sympathetic to African Americans. This is apparent not only in his fiction but in essays focusing on Paul Laurence Dunbar, Booker T. Washington, and Charles W. Chesnutt. All three typed the "sweetness" that Howells was delighted to find among representative members of a still-oppressed race. The Howells-Chesnutt relationship was a cordial one in which the former publicly expressed his a appreciation of the latter's literary talent and thus assisted him in achieving his rise to celebrity; Howells's needs, too, were met, since Chesnutt displayed a freedom from "bitterness" that bode well for black-white relations in the future. The relationship ended abruptly when, with the publication of The Marrow of Tradition (1901), Chesnutt disclosed a vindictive side of his personality that Howells had not seen. Reviewing Marrow as a "bitter, bitter" book, a disillusioned Howells also wrote to Henry B. Fuller: "Good Lord! How such a negro must hate us."
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SPENCER, HAMISH G., and DIANE B. PAUL. "The failure of a scientific critique: David Heron, Karl Pearson and Mendelian eugenics." British Journal for the History of Science 31, no. 4 (December 1998): 441–52. http://dx.doi.org/10.1017/s0007087498003392.
Повний текст джерелаАнотація:
The bitterness and protracted character of the biometrician–Mendelian debate has long aroused the interest of historians of biology. In this paper, we focus on another and much less discussed facet of the controversy: competing interpretations of the inheritance of mental defect. Today, the views of the early Mendelians, such as Charles B. Davenport and Henry H. Goddard, are universally seen to be mistaken. Some historians assume that the Mendelians' errors were exposed by advances in the science of genetics. Others believe that their mistakes could have been identified by contemporaries. Neither interpretation takes account of the fact that the lapses for which the Mendelian eugenicists are now notorious were, in fact, mostly identified at the time by the biometricians David Heron and Karl Pearson. In this paper we ask why their objections had so little impact. We think the answer illustrates an important general point about the social prerequisites for effective scientific critique.
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Spolsky, Bernard. "Miriam Isaacs & Lewis Glinert (eds.), Pious voices: Languages among Ultra-Orthodox Jews. (International Journal of the Sociology of Language, 138.) Berlin: Mouton de Gruyter, 1990. Pp. 187. Pb $46.00." Language in Society 30, no. 1 (January 2001): 115–18. http://dx.doi.org/10.1017/s0047404501261053.
Повний текст джерелаАнотація:
Yiddish has attracted more public and scholarly interest than any other Jewish language. There are a number of reasons: its thousand-year history as a Jewish internal vernacular for Ashkenazi Jews; the development during the 19th and 20th centuries of an important literature in the language; the bitterness of the struggle with Hebrew, in the first part of the 20th century, for status as a symbol of Jewish nationalism; the tragedy of the extermination of most of its speakers by the Nazis; and the pain of its suppression under Stalin. It is no doubt a sign that Yiddish is no longer being seen as a threat to Hebrew that the Israeli Knesset established and funded, three years ago, the Natzionale Instantz fur Yiddisher Kultur. The first activities of this Authority (a series of concerts, lectures, and other events) have just been announced, after a long leadership struggle that has reflected the complex politics of the movement.
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Ricciardi, Francesca, Jorge Del Cueto, Nicoletta Bardaro, Rosa Mazzeo, Luigi Ricciardi, Federico Dicenta, Raquel Sánchez-Pérez, Stefano Pavan, and Concetta Lotti. "Synteny-Based Development of CAPS Markers Linked to the Sweet kernel LOCUS, Controlling Amygdalin Accumulation in Almond (Prunus dulcis (Mill.) D.A.Webb)." Genes 9, no. 8 (July 31, 2018): 385. http://dx.doi.org/10.3390/genes9080385.
Повний текст джерелаАнотація:
The bitterness and toxicity of wild-type seeds of Prunoideae is due to the cyanogenic glucoside amygdalin. In cultivated almond (Prunus dulcis (Mill.) D.A. Webb), a dominant mutation at the Sk locus prevents amygdalin accumulation and thus results in edible sweet kernels. Here, we exploited sequence similarity and synteny between the genomes of almond and peach (Prunus persica (L.) Batsch) to identify cleaved amplified polymorphic sequence (CAPS) molecular markers linked to the Sk locus. A segregant F1 population was used to map these markers on the Sk genomic region, together with Sk-linked simple sequence repeat (SSR) markers previously described. Molecular fingerprinting of a cultivar collection indicated the possibility to use CAPS polymorphisms identified in this study in breeding programs arising from different parental combinations. Overall, we highlight a set of codominant markers useful for early selection of sweet kernel genotypes, an aspect of primary importance in almond breeding. In addition, by showing collinearity between the physical map of peach and the genetic map of almond with respect to the Sk genomic region, we provide valuable information for further marker development and Sk positional cloning.
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TOMCHINSKY, Bernardo, Lin Chau MING, Valdely Ferreira KINUPP, Ari de Freitas HIDALGO, and Francisco Célio Maia CHAVES. "Ethnobotanical study of antimalarial plants in the middle region of the Negro River, Amazonas, Brazil." Acta Amazonica 47, no. 3 (July 2017): 203–12. http://dx.doi.org/10.1590/1809-4392201701191.
Повний текст джерелаАнотація:
ABSTRACT The middle Rio Negro region is an interesting place to seek novel antimalarial compounds because of the traditional knowledge of the Amazon population in conjunction with the high biodiversity of the region. The objective of this work was to study the use of antimalarial plants in Barcelos, state of Amazonas, Brazil. Fifty-two local specialists from eight different communities were interviewed over one year. The identified plants were collected with the assistance of local specialists, classified to species level and deposited in herbarium. In total, 55 antimalarial plants were identified in use in the region, of which 16 had not been previously reported in other published studies. Many factors could be involved with the use of antimalarial plants by the Barcelos population, such as the accessibility of these medicinal plants, efficiency and safety of using these plants, the accessibility to drugs or other medical treatments, plant bitterness, and the gender of the interviewees. Our results indicate that the population of Barcelos possesses an extensive knowledge on the use of a diverse array of antimalarial plants, and may contribute to the development of novel antimalarial compounds.
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Chen, Yang, Arya Xinran Huang, Ilona Faber, Guido Makransky, and Federico J. A. Perez-Cueto. "Assessing the Influence of Visual-Taste Congruency on Perceived Sweetness and Product Liking in Immersive VR." Foods 9, no. 4 (April 9, 2020): 465. http://dx.doi.org/10.3390/foods9040465.
Повний текст джерелаАнотація:
This study was designed to assess whether the combined effect of taste-congruent and incongruent extrinsic visual cues presented in virtual reality (VR) influences the perception of sweetness and product liking. Three VR environments (sweet-congruent, sweet-incongruent, and neutral) were created based on the evidence in existing literature. Participants tasted the same beverage in three VR environments and evaluated the environment and beverage liking, as well as perceived taste intensity (sweetness, sourness, and bitterness), congruency, comfort, and environment vividness. Frontal EEG alpha asymmetry (FAA) was also recorded as a complementary physiological measurement of overall liking. The results showed that the perceived sweetness of the beverage was significantly elevated in a sweet-congruent environment versus the other environments. Visual-taste congruency did not seem to have an effect on beverage liking and overall liking, whereas an increase in environment liking was found in the incongruent environment versus the other environments. These findings confirmed the significant influence of taste-specific visual cues on flavour perception, while the successful use of VR in the study provided insight into future applications of taste-specific VR environment in the modulation of flavour perception and sugar reduction.