Effect of the Phenological Stage in the Natural Rubber Latex Properties

Natural Rubber Latex (NRL) from Hevea brasiliensis is a material studied because of their industrial applications. For its natural origin, it is possible to find rubber particles, proteins, phospholipids and ashes. These non-rubber content are responsible for the latex colloidal stability. H. brasiliensis tree goes through four stages during the year, changing its nutritional requirements and as a result the rubber yield and stability. Most studies have correlated latex characteristics and yield with tree age and clonal origin but none of them with phenological stages. The impact of the phenological stage on the material properties has not been completely identified yet. In this work, the influence of the clonal origin and the phenological stage with the material properties is studied. Thermal behavior, microstructural analysis, morphological study, colloidal stability and rheology are analyzed for FX3864, IAN710 and AIN873 clones during 1 year. NRL is an amorphous material but during the high-yield period, a melting point is observed. Flowering is the stage when phospholipids, protein and isoelectric point are higher. Phenological stages do not affect the rubber, but the main changes are in the non-rubber content. © 2018, Springer Science+Business Media, LLC, part of Springer Nature

Development of an objective measure of quality and commercial value of Japanese-styled green tea (Camellia L. sinensis): the Quality Index Tool

A novel approach to evaluate the commercial value of green tea products is explored in this paper. The green tea Quality Index Tool (QI-Tool) is based on high performance liquid chromatography (HPLC), capable of identifying and understanding the constituents that are important to create superior consumer and commercially valuable green tea beverages in the Japanese-style. This tool will allow producers to better identify a product’s potential value within the various levels of green tea retail quality structure. Via the quantification of theanine, caffeine and the catechins: epicatechin (EC), epicatechin gallate (ECG), epigallocatchin (EGC), epigallocatechin gallate (EGCG) and gallocatechin gallate (GCG) within a green tea beverage, the QI-Tool provides categorisation of a product against the green tea market retail competitive set. This allows a better understanding of the product’s potential commercial value, as well as a comparison to other products within that market category. The QI-Tool is an alternative and promising method for objectively evaluating commercial value of green tea products using HPLC analysis.No Full Tex