Fatty acids, minerals, phenolics and vitamins in the seeds of <i>Inocarpus fagifer</i>, a Pacific Island underutilized legume

Recently, Pacific nations have faced to alarming increase in prevalence of noncommunicable diseases connected with consumption of non-traditional processed food. It is believed that re-introduction of native diet may mitigate these negative trends. One of the traditional staple food of Pacific region are seeds of underutilized leguminous tree Inocarpus fagifer. Nevertheless, information on their chemical composition and nutritional properties are missing. Therefore we decided to analyze this crop for the presence of fatty acids, minerals, phenolics and vitamins. Performed analyses revealed a slightly predominating portion of unsaturated (e.g. 18:2 n-6; 18:1 n-9 and 18:3α n-3) over saturated (e.g. C18 and C16) fatty acids. Considering minerals, the substantial concentrations of copper, magnesium, manganese, potassium and zinc (19.32; 1823.21; 8.44; 23308.41 and 77.99 mg kg-1 of dry matter respectively) were recorded. Ferulic and coumaric acids were the most abundant phenolics (3.23 and 1.48 mg kg-1 of dry matter respectively), whereas flavonoids, isoflavonoids and coumestrol were also present. Regarding vitamins, niacin and riboflavin were found in respective concentrations 131.80 and 4.47 mg kg-1 of dry matter. Our findings suggest I. fagifer seeds as a prospective food source of several health-beneficial constituents which might contribute to the well-being of Pacific islanders.   The online version of this article (doi: 10.5073/JABFQ.2016.089.034) contains a supplementary file

Translating Kyogen into Czech

An article on the problems of translating and performing Kyogen into Czech, based on the experience of translating several classical Japanese farces into Czech

Crystallization sequences in matte and speiss from primary lead metallurgy

International audienceThe temperature evolution and crystallization sequences in matte and speiss from Pb metallurgy at Príbram (Czech Republic) were determined using a combination of microscopic observations (optical microscopy, SEM/EDS), chemical microprobe data (EPMA), X-ray diffraction (XRD) of original samples collected at the dumps, and samples studied by heating experiments (temperature steps 25, 400, 700, 900, 1100, 1200 C) and quenching experiments (400, 700 and 900°C). Immiscibility of sulphide and metallic melts was observed. Identification of the major phases (sulphides, metals and intermetallic compounds) helped in estimation of the temperature of the matte and speiss solidification. Microscopic observations indicate that the crystallization sequences begin with high-temperature phases, such as Ni3 Sn2 or NiSb (with melting temperatures of 1264°C and 1147°C, respectively) and, in sulphide melts, with crystallization of a high-temperature spinel phase (magnetite, Fe3 O4), Fe-rich wurtzite/sphalerite (ZnS) and pyrrhotite (Fe1 x S). The solidification sequence ends either with the formation of galena + Cu sulphide eutectic (500-600°C) within the sulphide melt (matte), or with low-temperature Pb + Sb myrmekitic assemblage formation (247°C) in the speiss. Possible geological implications related to the crystallization of sulphide ore bodies or their partial melting induced by regional metamorphic processes are discussed

The Chemical Composition of Oils and Cakes of Ochna serrulata (Ochnaceae) and Other Underutilized Traditional Oil Trees from Western Zambia

Currently, the negative effects of unified and intensive agriculture are of growing concern. To mitigate them, the possibilities of using local but nowadays underused crop for food production should be more thoroughly investigated and promoted. The soybean is the major crop cultivated for vegetable oil production in Zambia, while the oil production from local oil-bearing plants is neglected. The chemical composition of oils and cakes of a three traditional oil plant used by descendants of the Lozi people for cooking were investigated. Parinari curatellifolia and Schinziophyton rautanenii oils were chiefly composed of α-eleostearic (28.58–55.96%), linoleic (9.78–40.18%), and oleic acid (15.26–24.07%), whereas Ochna serrulata contained mainly palmitic (35.62–37.31%), oleic (37.31–46.80%), and linoleic acid (10.61–18.66%); the oil yield was high (39–71%). S. rautanenii and O. serrulata oils were rich in γ-tocopherol (3236.18 μg/g, 361.11 μg/g, respectively). The O. serrulata oil also had a very distinctive aroma predominantly composed of p-cymene (52.26%), m-xylene (9.63%), γ-terpinene (9.07%), o-xylene (7.97), and limonene (7.23%). The cakes remaining after oil extraction are a good source of essential minerals, being rich in N, P, S, K, Ca, and Mg. These plants have the potential to be introduced for use in the food, technical, or pharmaceutical industries