Front-face fluorescence spectroscopy and chemometrics for quality control of cold-pressed rapeseed oil during storage

The aim of this study was to test the usability of fluorescence spectroscopy to evaluate the stability of cold-pressed rapeseed oil during storage. Freshly-pressed rapeseed oil was stored in colorless and green glass bottles exposed to light, and in darkness for a period of 6 months. The quality deterioration of oils was evaluated on the basis of several chemical parameters (peroxide value, acid value, K232 and K270, polar compounds, tocopherols, carotenoids, pheophytins, oxygen concentration) and fluorescence. Parallel factor analysis (PARAFAC) of oil excitation-emission matrices revealed the presence of four fluorophores that showed different evolution throughout the storage period. The fluorescence study provided direct information about tocopherol and pheophytin degradation and revealed formation of a new fluorescent product. Principal component analysis (PCA) performed on analytical and fluorescence data showed that oxidation was more advanced in samples exposed to light due to the photo-induced processes; only a very minor effect of the bottle color was observed. Multiple linear regression (MLR) and partial least squares regression (PLSR) on the PARAFAC scores revealed a quantitative relationship between fluorescence and some of the chemical parameters.Funding Agency Ministry of Science and Higher Education, Poland NN312428239 Poznan University of Economics and Businessinfo:eu-repo/semantics/publishedVersio

Serum antioxidant capacity and peroxide level of seven healthy subjects after consumption of different foods

This article reports experimental data related to the research article entitled \u201cDifferent effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach\u201d (M.N. Laus, M. Soccio, M. Alfarano, A. Pasqualone, M.S. Lenucci, G. Di Miceli, D. Pastore, 2016) [1]. Antioxidant status of blood serum of seven healthy subjects was evaluated during four hours after consumption of two functional pastas, supplemented with either bran oleoresin or bran water extract obtained from durum wheat. For comparison, the effect of a non-supplemented reference pasta was also evaluated, as well as the effects of glucose, of the wheat grain dietary supplement Lisosan G, and of the reference pasta consumed together with Lisosan G. Serum antioxidant status was evaluated by measuring both the serum antioxidant capacity, using LOX-FL, ORAC and TEAC methods, and the serum oxidant status, assessed as peroxide level

Gabriel-Ulmer Duality for Topoi, An Introduction

The aim of this paper is to relate the classical result of Gabriel-Ulmer to the geometry of topoi. The usage of the attribute 'left exact' when dealing with functors involved in this duality is indeed not casual and it is related to the geometrical side of the story, i.e. sheaf theory, as in \cite{SGA}. Thought to be a very basic introduction to the subject, it is mostly self-contained. The reader is assumed to be familiar with the fundamentals of category theory, no further prerequisite knowledge is required. The proof of Gabriel-Ulmer duality follows \cite{MP}

Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems

The "flat" breads include a multitude of bread types different from each other but are always relatively thin, ranging from a few millimeters to a few centimeters in thickness. These breads, whose origin is very ancient, fit well into the context of a subsistence economy: i) they can be obtained from cereals other than wheat, such as pseudocereals or legumes, allowing the use of sustainable local productions from marginal lands; ii) they do not necessarily require an oven to be baked; iii) they can serve as a dish and as a spoon/fork; iv) they can be dehydrated by a second baking process, preventing the growth of molds and extending the shelf life; v) they are transported with little encumbrance. These strong points make flat breads very popular, traditionally in Near East and Central Asia and also in some Mediterranean areas, in the Arabian Peninsula, and in the Indian subcontinent. By a multidisciplinary approach, this review gives an insight into the variety of traditional flat breads from the Fertile Crescent and related regions, classifying them on the basis of their production process. Moreover, the baking systems adopted to prepare flat breads are reviewed, such as vertical ovens (tannur and tabun) and griddles (saj), whose structure, origin, history, and values are described in detail. This overview shows that these breads have survived until today because of their versatility. In fact, flat breads can be produced both in the same way as they were made thousands of years ago and in modern fully automatic industrial lines, allowing tradition to meet innovation. Keywords: Flat bread, Pancake-like bread, saj, tannur, Vertical ove

A Robust DNA Isolation Protocol from Filtered Commercial Olive Oil for PCR-Based Fingerprinting

Extra virgin olive oil (EVOO) has elevated commercial value due to its health appeal, desirable characteristics and quantitatively limited production, and thus it has become an object of intentional adulteration. As EVOOs on the market might consist of a blend of olive varieties or sometimes even of a mixture of oils from different botanical species, an array of DNA-fingerprinting methods have been developed to check the varietal composition of the blend. Starting from a comparison between publicly available DNA extraction protocols, we set up a timely, low-cost, reproducible and effective DNA isolation protocol, which allows an adequate amount of DNA to be recovered even from commercial filtered EVOOs. Then, in order to verify the effectiveness of the DNA extraction protocol herein proposed, we applied PCR-based fingerprinting methods starting from the DNA extracted from three EVOO samples of unknown composition. In particular, genomic regions harboring nine simple sequence repeats (SSRs) and eight genotyping-by-sequencing-derived single nucleotide polymorphism (SNP) markers were amplified for authentication and traceability of the three EVOO samples. The whole investigation strategy herein described might favor producers in terms of higher revenues and consumers in terms of price transparency and food safety

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

The main directions of research aimed at nutritional improvement have to face either excesses or deficiencies in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnology to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of the final products, making it necessary to achieve a balance between nutritional and quality modification. This Special Issue offers readers information on innovative ways to improve the cereal-based foods and beverages, useful for researchers and for industry operators

Molecular mechanisms facilitating the initial kinetochore encounter with spindle microtubules

The initial kinetochore encounter with a spindle microtubule (kinetochore capture) is one of the rate-limiting steps in establishing proper kinetochore–microtubule interaction during mitosis. Kinetochore capture is facilitated by multiple factors such as microtubule extension in various directions, kinetochore diffusion and microtubule pivoting. In addition, kinetochores generate short microtubules, which subsequently interact with a spindle microtubule. Kinetochore-derived microtubules may facilitate kinetochore capture, but their contribution is elusive. Here we find that Stu1 recruits Stu2 to budding yeast kinetochores, which promotes microtubule generation there. By removing Stu2 specifically from kinetochores, we show that kinetochore-derived microtubules shorten the half-life of non-captured kinetochores from 48–49 to 28–34 seconds. Using computational simulation we find that multiple factors facilitate kinetochore capture, redundantly or synergistically. In particular, kinetochore-derived microtubules play important roles both by making a significant contribution on their own and by synergistically enhancing the effects of KT diffusion and MT pivoting. Our study reveals fundamental mechanisms facilitating the initial kinetochore encounter with spindle microtubules

A survey of laxoox/canjeero, a traditional Somali flatbread: production styles

AbstractFlatbreads are traditional food products of ancient origin, still produced and appreciated in their original locations and beyond, having spread through historical and modern migration. While the history and preparation of Somali flatbread, known as canjeero in southern regions and laxoox in northern regions, has been shared orally for generations among the women who cook it at home, it has not been the object of scientific studies. An in-field study was therefore carried out in various cities in Somalia, Somaliland, and Ethiopia's Somali State to document the formulation, production methods, and consumption patterns of this Somali flatbread. Laxoox/canjeero production was found to be relatively homogenous, but the data revealed two significant divergences: in bread formulation and in the procedure for structure development. These divergences result from disparities in the mechanization of bread production between rural and urban, and from the destruction of infrastructure, including food processing machines in public markets, leading up to the Somali civil war. An original framework of four production styles ("heritage," "new heritage," "innovative," and "global") illustrates these divergences in detail. Heritage production is linked to the historic era of nomadic Somali pastoralism, while the other three styles originated in civil conflict and continue today. Graphical abstrac

Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review

Research into dairy-free alternative products, whether plant-based or cell-based, is growing fast and the food industry is facing a new challenge of creating innovative, nutritious, accessible, and natural dairy-free cheese alternatives. The market demand for these products is continuing to increase owing to more people choosing to reduce or eliminate meat and dairy products from their diet for health, environmental sustainability, and/or ethical reasons. This review investigates the current status of dairy product alternatives. Legume proteins have good technological properties and are cheap, which gives them a strong commercial potential to be used in plant-based cheese-like products. However, few legume proteins have been explored in the formulation, development, and manufacture of a fully dairy-free cheese because of their undesirable properties: heat stable anti-nutritional factors and a beany flavor. These can be alleviated by novel or traditional and economical techniques. The improvement and diversification of the formulation of legume-based cheese alternatives is strongly suggested as a low-cost step towards more sustainable food chains. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry

Comprendiendo el idioma de la Química Orgánica: Taller para la enseñanza de la nomenclatura de los compuestos orgánicos

El presente Trabajo Final Integrador presenta una propuesta de innovación con el objetivo de rediseñar las prácticas de enseñanza de la nomenclatura de los compuestos en Química Orgánica, en el marco de la asignatura Química Orgánica I (CIBEX) de la Facultad de Ciencias Exactas de la Universidad Nacional de La Plata; siendo asimismo factible su realización en otros cursos básicos de Química Orgánica universitarios. La propuesta surge de la necesidad de comprender a la nomenclatura como componente fundamental en el aprendizaje de la Química Orgánica ya que su empleo es constante y sostenido a lo largo del desarrollo de los distintos contenidos que conforman esta disciplina. Considerando que tradicionalmente la nomenclatura se ha enseñando de forma tal que no se respetan los procesos necesarios para su aprendizaje ni su vinculación con la realidad, este trabajo se propone como una forma alternativa que busca subsanar tales carencias. En esta propuesta se presenta un Taller para la enseñanza (y aprendizaje) de la nomenclatura química orgánica conformado por siete encuentros, en los cuales se persigue no solo que los estudiantes empleen satisfactoriamente las reglas de nomenclatura sistemática, sino que reconozcan a la nomenclatura como léxico científico consensuado y necesario con presencia tanto en la actividad científica como también formando parte de la vida cotidiana. La actividad final integradora e hilo conductor del Taller propone que los estudiantes sean los responsables del rotulado de los frascos de compuestos orgánicos que utilizarán en sus Trabajos Prácticos de laboratorio, favoreciendo el empleo de la nomenclatura química orgánica en un contexto cercano al de su futura actividad profesional al mismo tiempo que se promueve el acercamiento a la asignatura desde una óptica que permita la integración y análisis de los trabajos de laboratorio a desarrollar. Para tal fin, se plantean una serie de actividades mediante las cuales los estudiantes podrán adquirir las herramientas y conocimientos necesarios para la realización de la tarea integradora, y en las cuales se emplean distintas estrategias y recursos dentro de los cuales se incluye el trabajo con productos comerciales. Cada actividad fue diseñada con el objetivo de que los grupos de trabajo realicen producciones que puedan ser compiladas en una “Guía de nomenclatura de compuestos orgánicos” la cual servirá como forma de socialización de los trabajos de los estudiantes de cada comisión y también como herramienta de análisis docente que pueda brindar información acerca de los modos de organización y presentación de la información de los estudiantes, y a partir de la cual también sea posible desarrollar a futuro mejoras en las prácticas docentes.Facultad de Ciencias Exacta