scholarly journals Furan in food – a review

2009 ◽  
Vol 27 (No. 1) ◽  
pp. 1-10 ◽  
Author(s):  
J. Vranová ◽  
Z. Ciesarová
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Drug Administration ◽  
Reducing Sugars ◽  
Food And Drug Administration ◽  
Short Overview ◽  
Naturally Occurring ◽  
Heat Treated ◽  
Thermally Treated

Furan and its derivatives were identified in a small number of heat-treated foods back in the 60’s and 70’s. In May 2004, US Food and Drug Administration published a report on the occurrence of parent furan in a number of thermally treated foods. Since furan has been classified as “possibly carcinogenic to human” by IARC, a great concern has been addressed to the analysis of this substance naturally-occurring in food. This paper gives a short overview on the mechanistic pathways of the parent furan formation in food by degradation of amino acids and/or reducing sugars, and oxidation of ascorbic acid and poly-unsaturated acids which can be induced by thermal or irradiation treatments; further, it deals with the metabolism and toxicology of furan as well as with the comparison of the methods of furan determination.

The Composition of the Seminal Plasma of Balanus Balanus

1962 ◽  
Vol 39 (3) ◽  
pp. 345-352
Author(s):  
H. BARNES
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Amino Acid ◽  
Seminal Plasma ◽  
Free Amino ◽  
Reducing Sugars ◽  
Sea Water ◽  
Protective Action ◽  
Inorganic Ions ◽  
Chemical Analyses

1. The results of some chemical analyses for inorganic and organic constituents of the seminal plasma of Balanus balanus are presented. 2. The inorganic ions show a cation deficit of 178 m-equiv./l., which is probably made up by free amino-acids. 3. Cystine is a prominent amino acid present. 4. Potassium and calcium are present in excess of their quantities in sea water. 5. Reducing sugars, compared with the amount found in sea-urchin spermatozoa, are found in moderate quantities, 1 mg./ml. 6. Phosphorus of all kinds is present in only small quantities (total of o.14 mg./ml.). 7. Some phosphatases are present. 8. There are 21 /µg./ml. of ascorbic acid; the function of this is discussed in relation to its possible contribution to the protective action against the poisoning of -SH groups by thiol-reactive agents.

scholarly journals STUDY ABOUT THE INFLUENCE OF SOME FACTORS ABOUT THE LACTIC ACID FERMENTATION OF CARROT JUICES

2008 ◽  
Vol 65 (2) ◽  
Author(s):  
Magda Gabriela Bratu ◽  
Lavinia Buruleanu ◽  
Daniela Avram
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Lactic Acid ◽  
Raw Materials ◽  
Lactic Acid Fermentation ◽  
Total Acidity ◽  
Acid Fermentation ◽  
Heat Treated ◽  
Initial Content

The influence of the storage time of vegetables - raw materials, the influence of fermentation temperature and the influence of the glucose addition about the lactic acid fermentation unfolding has been studied. Fresh carrots and carrots stored five months were pressed to raw juice and heat-treated at 70 degrees C for 20 minutes in the aim of destroy the undesirable microorganisms. Carrot juices were inoculated with lactic acid bacteria isolated from epiphytic microbiota at the concentration of 4x105 UFC/ml and fermented in a thermostat for 96 hours. During the fermentation the following analytical parameters were established: reducing sugars, total acidity, pH, amino acids content, nitrites content, ascorbic acid content. During fermentation the pH of carrot juices decreases from 6,15 to 3,99, while the total acidity increases from 0,06 to 1,62% (as lactic acid). Less than 25% of the initial content of ascorbic acid rests in the juices after 96 hours of fermentation. The amino acids content of juices, expressed as g N2/100g, increase with a middle of 50% in 96 hours, due of the proteins decomposition. The pre-digestion of these compounds improve the nutritional quality of the lactofermented juices. We found that the glucose supplement hasn’t a significant influence about the lactic acid accumulation. Also, at the end of the period of study, we found that the substratum metabolization was difficult in the sample with 1% glucose initial added. The quality of the raw materials, especially concerning the sugars content and the total acidity at the beginning of the fermentation process is important because a rapidly increase of acidity minimizes the influence of spoilage bacteria. To proceed from the results of the sensory analysis and the results of the chemical analysis we recommend stopping the fermentation of these juices after 72 hours.

355 Mineral Metabolism

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 197-197
Author(s):  
Jerry W Spears
Keyword(s):  
Drug Administration ◽  
Mineral Metabolism ◽  
Food And Drug Administration ◽  
Serum Magnesium ◽  
Muscle Disease ◽  
Metabolic Functions ◽  
Naturally Occurring ◽  
Ruminant Diets ◽  
Enhance Insulin Sensitivity ◽  
Chromium Propionate

Abstract This presentation will highlight historic discoveries in mineral metabolism in ruminants. At least 15 minerals can be classified as essential based on their involvement in one or more metabolic functions in mammals. Deficiencies of all essential minerals have occurred naturally or have been induced experimentally in ruminants. Cobalt was shown to be essential for ruminants in 1935 based on its ability to correct naturally occurring deficiency signs in Australia. This discovery occurred 13 years before cobalt was shown to a component of vitamin B12. Low serum magnesium concentrations also were associated with grass tetany in cattle before magnesium was found to be essential for the rat in 1931. The value of supplemental salt for cattle was demonstrated in the 1800’s and a salt deficiency was experimentally induced in dairy cows in 1905. Over 50 years later sodium was identified as the mineral primarily responsible for salt deficiency. Naturally occurring deficiencies of phosphorus and copper were observed in grazing ruminants shortly after they were reported to be essential for rats. Copper toxicosis also became recognized as a practical problem, especially in some breeds of sheep. Selenium was shown to prevent white muscle disease in 1958. Because of its known toxicity and lack of a specific metabolic function, it was not until 1979 that Food and Drug Administration approved the addition of 0.1 mg Se/kg DM (later increased to 0.3 mg/kg) from inorganic sources to ruminant diets. This approval occurred after the identification of glutathione peroxidase as a selenium metalloenzyme in 1972. In 2009, the Food and Drug Administration approved the use of chromium propionate as a source of supplemental chromium for cattle at levels up to 0.5 mg Cr/kg DM. The approval of chromium propionate was based on its safety and ability to enhance insulin sensitivity in cattle.

scholarly journals The Influence of Some Growth Factors on the Lactic Acid Fermentation of Green Pepper Juice With Bifidobacterium Sp.

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Lavinia Claudia BURULEANU ◽  
Daniela AVRAM ◽  
Magda Gabriela BRATU ◽  
Gabriel GORGHIU ◽  
Iuliana MANEA ◽  
...  
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Lactic Acid ◽  
Growth Factors ◽  
Acid Content ◽  
Reducing Sugars ◽  
Ascorbic Acid Content ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Green Pepper

In the present work, experiments oriented to the preparation of lactic acid fermented juices from green peppers, with and without growth factors added, were realised. The study was performed with a view to investigate the Bifidobacterium sp. (BB-12) growth in the vegetable juice through analysis of the dynamics of important final products of fermentation. Particularly, the dynamics of some chemical parameters (reducing sugars, titratable acidity, volatile acidity, amino acids content, ascorbic acid content) and microbiological parameters (number of colony forming units) was compared. The stability of the juices was higher after 24 hours, because the lactic acid content increased from 2.43 to 9.45g/l, while the pH has faster decreased close to 5. The final values of this parameter were ranged from 4.81 to 4.45. Referring to the reducing sugars content, the yield of the lactic acid production can be qualified as good. The dynamics of the amino acids content during the lactic acid fermentation of juices underlined that this nitrogen source was utilized in the final stage of the process. A positive influence of the cysteine on the preservation of the ascorbic acid content of the lacto-fermented juice was exercised, this one being by 48.75 times higher than in the control sample. The obtained results can be an argument in the development of functional foods, but from this point of view, it is necessary to extend the researches to a great number of bifidogenic and/or growth factors.

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