Management optimization of dual-purpose barley (Hordeum spontaneum C. Koch) for forage and seed yield

Dual-purpose barley (Hordeum spontaneum C. Koch.) is a winter annual native to Southern Mediterranean regions. It is used to establish permanent pasture because it has a brittle rachis. Crude protein, crude fiber contents, and responses of dual-purpose barley to time of defoliation were investigated in the northern mountains of Jordan. Field trials were conducted in the 1999-2000 and 2000-2001 growing seasons in Samta (32 degrees 23′N, 35 degrees50′E) at an elevation of 1043 m. The highest protein contents (P ≤ 0.05) of 25% were recorded in February 2001. Protein content declined gradually and reached the lowest values (2.5%) at maturity. Clipping produced shorter plants, but did not impact tillering. Clipping individual plants on 28 February (14.3 and 10.2 g plant-1, respectively in 2000 and 2001) and 15 March (10.3 and 9.2 g plant-1, respectively in 2000 and 2001) did not reduce the plant shoot weight. Forage production from plants clipped on 28 February (2902 and 1274 kg ha-1, respective years), 15 March (1793 and 1394 kg ha-1, respectively in 2000 and 2001) and 15 April (1554 and 994 kg h-1, respectively in 2000 and 2001) were similar to forage production from unclipped plants. Clipping on 15 April inhibited seed production. Defoliation during early growth stages optimized seed yield and forage quantity and quality.The Journal of Range Management archives are made available by the Society for Range Management and the University of Arizona Libraries. Contact [email protected] for further information.Migrated from OJS platform August 202

Management optimization of dual-purpose barley (Hordeum spontaneum C. Koch) for forage and seed yield

Dual-purpose barley (Hordeum spontaneum C. Koch.) is a winter annual native to Southern Mediterranean regions. It is used to establish permanent pasture because it has a brittle rachis. Crude protein, crude fiber contents, and responses of dual-purpose barley to time of defoliation were investigated in the northern mountains of Jordan. Field trials were conducted in the 1999-2000 and 2000-2001 growing seasons in Samta (32 degrees 23′N, 35 degrees50′E) at an elevation of 1043 m. The highest protein contents (P ≤ 0.05) of 25% were recorded in February 2001. Protein content declined gradually and reached the lowest values (2.5%) at maturity. Clipping produced shorter plants, but did not impact tillering. Clipping individual plants on 28 February (14.3 and 10.2 g plant-1, respectively in 2000 and 2001) and 15 March (10.3 and 9.2 g plant-1, respectively in 2000 and 2001) did not reduce the plant shoot weight. Forage production from plants clipped on 28 February (2902 and 1274 kg ha-1, respective years), 15 March (1793 and 1394 kg ha-1, respectively in 2000 and 2001) and 15 April (1554 and 994 kg h-1, respectively in 2000 and 2001) were similar to forage production from unclipped plants. Clipping on 15 April inhibited seed production. Defoliation during early growth stages optimized seed yield and forage quantity and quality.The Journal of Range Management archives are made available by the Society for Range Management and the University of Arizona Libraries. Contact [email protected] for further information.Migrated from OJS platform August 202

The physicochemical properties, total phenolic, antioxidant activities, and phenolic profile of fermented olive cake

Fermentation of olive cake during 60 days by evaluating the physicochemical properties, total phenolic, antioxidant activities and phenolic profile was investigated. The chemical composition showed that olive cake is rich in crude fiber and carbohydrates (Nitrogen free extract) and contains moderate amounts of crude protein, fat and ash. Total phenolics which are determined by the folin–ciocalteuic method were decreased during fermentation while no change was observed in antioxidant activities and nitrogen and carbon percentages. On the other hand olive cake samples contain little amounts of antioxidants. The HPLC profiles for olive cake extracts contain the highest amount of caffeic acid followed by vanillic acid, gallic acid, and catechin, respectively also phenolic acids and compounds decreased during fermentation. It can be concluded that olive cake fermentation is considered a good procedure to reduce phenolic compounds which could be harmful in using olive cake “as is” for animal feeding or plant fertilizers

Antioxidant and antihypertensive properties of phenolic-protein complexes in extracted protein fractions from Nigella damascena and Nigella arvensis

The study involved the investigation of the antioxidant and antihypertensive properties of the phenolic–protein complexes obtained from isolated protein fractions from Nigella damascena and Nigella arvensis. Protein fractions from flours made from the seeds of Nigella species were isolated and included albumin, globulin, glutelin-1, glutelin-2 and prolamin. Albumin and glutelin-1 fractions were the predominant proteins in the two Nigella species studied in terms of protein content and percent protein yield. Free phenolics were extracted from the isolated protein fractions by methanol treatment at either 25 °C or 60 °C followed by acid and base hydrolysis to obtain bound phenolics. The free and bound phenolic composition was assessed by RP-HPLC. The highest phenolic content was observed in the free phenolic extract at 25 °C (FP-25 °C) in glutelin-2 of both Nigella species. The free and bound phenolics of the protein fractions were tested for angiotensin converting enzyme (ACE) inhibitory and antioxidant activities. The greatest ACE inhibitory activities were seen for the free and bound phenolic extracts obtained from glutelin-2 and globulin fractions of both Nigella species. The highest antioxidant activities were observed in the extracted phenolics from glutelin-1 and globulin from N. damascena and albumin from N. arvensis. Only a weak correlation was seen between the phenolic content of the isolated protein fractions and the ACE inhibitory and antioxidant activities. The present study indicates that phenolic–protein complexes in the Nigella species have significant antioxidant and ACE inhibitory properties although the bioactivities of the protein fractions are not closely related to their total phenolic content.This work was supported by the Jordanian Ministry of Higher Education and Scientific Research /Scientific Research Support Fund ( Z. B. /2/17/2008 ) and by Jordan University of Science and Technology (20070217 and 20070218) .Scopu

Effect of grape seed extracts on the physicochemical and sensory properties of corn chips during storage.

Abstract This study evaluated the effectiveness of grape seed extracts (GSE) on lipid oxidation of corn chips stored for 90 days in comparison to tert-butylhydroxytoluene (BHT). Proximate chemical analysis results showed that corn chips contained low moisture contents (less than 2%) and also that no significant differences were found in the dry matter values in ash, fat, protein, and fiber. Antioxidant activity of the GSE measured by an oxidative stability instrument ranged from 1.6 to 9.3 h of induction time, while BHT prevented oxidation by 18.8 h. GSE (800 ppm) increased the redness and decreased the brightness and yellowness of the corn chip samples, whereas no significant differences were observed for other concentrations of the GSE compared to the control. The peroxide values (PV) for the control and the lower concentration (200 ppm) of GSE increased from 4.5 to 32.7 mequiv/kg, and from 4.4 to18.7 mequiv/kg, respectively, while no increase in PV was found for the higher level (400 and 800 ppm) of GSE or BHT. These changes were observed after 90 days of storage. Descriptive and consumer results showed that the control and the low concentration of GSE were associated with an increase in rancidity and the appearance of off-flavor, while no noticeable increase in either rancidity or off-flavor was observed when using a higher concentration of GSE or BHT. GSE has great potential for use as a natural antioxidant to preserve the extruded corn chips