Agriculture & Food Chemistry

Silva Norman Azucena completed her undergraduate studies in Chemical Engineering in 2012, doing research at the Institute of Engineering, UNAM in the Division of Environmental Engineering. She worked as a Process Engineer in projects for the petroleum sector, performing basic and detailed engineering. Currently, she is pursuing her Master's Degree in Sustainability Science at UNAM, with the thesis entitled, Implementation of solar dehydrators to reduce agricultural loss.

The blackberry is a fruit of interest due to its high content of anthocyanins and ellagitannins, as well as other phenolic compounds that contribute to its high antioxidant capacity (AC). The state of Michoacán (Mexico) is currently the world's leading producer and exporter of blackberry, with about 239 thousand tons produced by 2016. However, there is a high problem of waste of fruit that implies a loss of product between 30% and 50% due to causes associated with the sensitivity of fruits and lack of conservation methods. Therefore, dehydration is an option for their preservation. The objective of this study was to evaluate two technologies of solar drying (SD): direct (DSD) and indirect (ISD) and its effect on AC and the content of phenolic compounds (phenols, anthocyanins, flavonoids) of blackberry (Rubus fruticosus spp.,) dehydrated. The DSD and ISD results were compared with those of the dehydrated samples in stove (SS) at 60°C with forced convection at 1 ms-1. The fresh and dried fruits were evaluated, the samples were liquefied and the seed was separated from the pulp. The analysis of the results shows that in all cases the dehydrated blackberry pulp contains lower concentrations of phenolic compounds and AC than the fresh sample. However, that total phenol concentrations of ISD and DSD are higher than SS (41.8±2.9, 41.2 ± 4.9 and 35.9±11.9 mg of gallic acid equivalent /g dry solid, respectively). The AC remained constant in all three drying methods (5.5±0.6, 5.8±0.5 and 5.9±0.5 mg ascorbic acid/g dry solids for SC, ISD and DSD, respectively). Flavonoids were higher in ISD than DSD and SC (10.2±1.3, 9.6±0.8 and 9.1±0.4 mg of quercentin/g dry solid, respectively). These findings support the potential properties of dehydrated blackberry as a beneficial food for health.

Maria Dolores Lopez Belchi developed her PhD in IMIDA in Murcia, Spain working with natural products extracted from plants and she has completed her PhD in Agricultural Chemistry from the University of Murcia (Spain) and Postdoctoral studies of functional ingredients from Nantes Atlantic College of Veterinary Medicine, Food Science and Engineering, France. She worked as a Professor of Chemistry at the University of Concepción. She published more than 30 papers in reputed journals and has been serving as a Director of Laboratory of Chemical Analysis in the Department of Crop Production. In recent years, she has worked on the study of active compounds extracted from berries or other vegetables and fruits with high impact on human health

Consumers are seeking better quality products, which differ from the products found in the traditional market, presenting clear advantages to our health. Sprouts are germinated seeds, usually in dark or low light conditions, high humidity and temperature until their cotyledons appear; whereas, micro greens are also seeds germinated having two fully developed cotyledons with or without the appearance of a rudimentary pair of true leaves. In the last few years, it has been discovered that these sprouts and micro greens are highly healthy with immense potential, being considered even as functional foods or super foods, but there is still limited scientific information. The objective therefore, of this work was to compare different conditions in the crop of sprouts, micro greens and baby vegetables of lettuce, carrots and zucchini grown in hydroponic systems and evaluate nutritional aspects. To carry out this work, three vegetables, lettuce, carrot and zucchini were evaluated as sprout, micro green, baby vegetable and commercial vegetable produced in hydroponics, with floating root and solid substrate, under two photo periods (long-day and short-day). Each species was affected differently by these conditions and its development was different. To evaluate nutritional aspects, a proximate analysis (moisture, ash, crude protein, ether extract, crude fiber and nitrogen free extract) was performed. In addition, total carotenoids and total polyphenols were analyzed, always resulting in higher values in sprouts and micro greens than baby and commercial vegetables. These preliminary results show a promising source of nutrients beneficial to our health in sprouts and micro greens and consider these immature stages of vegetables to be incorporated and consumed more frequently in our diet.

Romero M E is a PhD student of Agronomic Science from the University of Concepción, Chile. She completed her Master’s Degree in Molecular Biotechnology from the University of Guayaquil, Ecuador. She worked as Deputy Head of Department of Biotechonology in Litoral Sur Experimental Station at National Institute of Agricultural Research of Ecuador and as Research Assistant at the University of Babahoyo, Ecuador. Currently, she is working with calafate, analyzing it a source of functional ingredients by determining bioactive compounds, testing isolated or mixed metabolites to assay some formulations in vitro and in vivo, in order to propose those metabolites extracted from calafate as food supplement.

Berries are fruits characterized by being coloured and flavoured with high anthocyanins contents which provide benefical properties to human health. Chile produces several berries and one of this is calafate (Berberis microphylla). There are few reports about this native species that grows as a wild crop from Aysen and Magallanes (in the Patagonia), although it is possible to find it under a wide range of ecological conditions. Its fruits are an intense purple berry with high polyphenol contents. It has been determined that calafate possesses 18 anthocyanins derived from glycosylated delphinidin, petunidin, malvidin, peonidin and cyanidine. Many of them are associated with health beneficial effects. The uptake of sources of polyphenols ensures the scavenge of free radicals and also increases cognitive properties and prevents or reduce the risk of neurodegenerative diseases. In recent years, it has been proven that fruits rich in antioxidants such as calafate, could prevent and counteract neurodegenerative deterioration, considering functional against these diseases. The inhibition of acetylcholinesterase enzymes (AChE) is an indicator of neurotransmitter function in diseases such as Parkinson’s and Alzheimer's disease. The polyphenolic profile of calafate analyzed through HPLC-DAD and the antioxidant capacity by different assays was studied. Delphinidin-3-O-hexoside, petunidin-3-O-hexoside and malvidin-3-O-hexoside were found in calafate as major compounds. The antioxidant capacity tests revealed high values for this berry. The main compounds and characteristic composition of calafate provide biological activity and potential antioxidant capacity. In vitro tests, Ellman esterase assay have been carried out to confirm the reaction capacity of calafate extracts in the action of cholinesterase. Knowing that calafate has a high profile of polyphenols, this work is aimed to present the characteristics, description of metabolites and the potential of calafate for nutrition and health purposes, especially to neurodegenerative diseases.

Felipe Noriega is a Biochemist who graduated from the University of Concepción and is pursuing his Master’s Degree in Agricultural Sciences with a mention in Plant Production and Protection at the same university. He worked as a Research Assistant at the Biotechnology Center of the University of Concepción. He has published an article in a reputed journal.

At present, there has been a great interest in producing foods that provide beneficial effects on human health. As a result, many native fruits have been studied for being a great source of antioxidants and functional foods. Agriculture has the purpose of producing high quality foods with beneficial potential for health, such as antioxidant compounds that can avoid the free radicals involved in oxidative stress. Chilean strawberry (Fragaria chiloensis ssp., chiloensis f. chiloensis) is an endemic wild species, native to southern Chile. The Fragaria chiloensis is distributed in the center and south of Chile and has a low consumption within Chile and a low impact on the external market. However, the antioxidant activity and part of the phenolic composition of extracts of this species have been analyzed by some authors resulting to be a fruit with high capacity. This work focuses on the content of ellagic acid and ellagitannins found in white strawberry fruits (Fragaria chiloensis spp., chiloensis form chiloensis) of two Chilean localities. The identification and quantification of phenolic compounds (anthocyanins, ellagic acid and ellagitannins) of white strawberry was made from a water/methanol/formic acid extract and through HPLC-DAD. The results show that the major compounds in Chilean strawberry were the derivatives of ellagic acid and ellagitannins, besides it is observed that the two localities do not have differences in the contents of these compounds. Also, anthocyanins, specifically cyanidin-3-O-glucoside, pelargodinin-3-O-glucoside and cyanidin-malonyl-glucoside were also detected. From these preliminary results, we can assure that the Fragaria chiloensis turns out to be a promising fruit that offers benefits to the human health.

Schoebitz M completed his PhD from Nantes University, France and Postdoctoral studies from Consejo Superior de Investigaciones Científicas, Murcia, España–(CEBAS–CSIC). He worked as a Professor of Soil Science and Natural Resources at Concepción University. He has published more than 15 papers, book chapters and patents.

Soil degradation resulting from salinity and sodicity is a major environmental constraint with severe negative effects on soil fertility and agricultural productivity in arid and semiarid regions of the world. Saline sodic soil are degraded due to their simultaneous effect of salinity and sodicity, which deteriorates soil physical structure by clay swelling and dispersion due to high concentrations of Na+ in the soil solution or at the exchange phase, forming dispersed. In addition to physicochemical effects, biological properties such as the microbial respiration and biomass are deteriorated. In our experiment, we evaluated the effects of individual and synergic of biochar, humic substances and gypsum application on chemical and biological properties of saline sodic soil and growth of two quinoa genotypes. Treatments included biochar (B) 22 t ha-1, humic substances (HS) 5 kg ha-1, gypsum (G) 47.7 t ha-1. Eight treatments T0 = control, T1 = B, T2 = G, T3 = HS, T4 = B+G, T5 = B+HS, T6 = HS+ G, T7 = B+HS+G were established. The combined treatment B+HS+G increased root biomass in AZ - 51 and AZ - 103 quinoa genotypes 206 and 176% respectively, while plants grown on amendment soils increase significant stomata conductance, chlorophyll index and seeds yield. Furthermore, electrical conductivity (ECe), sodium adsorption ratio (SAR) and exchangeable sodium percentage (ESP) decreased significantly in all treated soils, the ESP in gypsum treatment (decreased 11 folds) and B+G, B+HS, B+HS+G (decreased 9–15 folds) respect to control. Likewise, soil microbial biomass increased 112-322% on B+HS+G treatment. Combined amendment improved chemical and biological properties of soil, reducing the negative effects of saline sodic soil on the performance of quinoa plants.

Juliana Villasante is a PhD student in natural antioxidants. She has completed his degree in Engineering in Food Indsutry by “Instituto Tecnológico y de Estudios Superiores de Monterrey” and master in Food Research, Development and Innovation by Universidad de Barcelona. She has worked in the departments of Development and Innovation in different food industries

The compounds oxidation found in food, as in the case of lipids, decreases the nutritional value and affects the products organoleptic characteristics. Phenolic compounds are a good option to prevent this negative effect. High temperatures usually causes loss of phenolics compounds, while the mechanical effect of extrusion is helpful for releasing bound phenolics from the food matrix and induced antioxidant activities. On the other hand, the high content of fiber in the shell of walnuts can be useful as prebiotic or as a filter compound in the industry. Different extrusion temperatures (33.25, 40, 70, 100 and 106.75ºC) and different screw speeds (88.75, 100, 150, 200 and 211 rpm) were analyzed using response surface methodology (RSM) to investigate changes in dietary fiber (soluble and insoluble) contents, oil and water absorption, water solubility, phytochemical contents and antioxidant activity of extrusion products of walnut shell. The results showed that the total dietary fiber extraction was increased, in the best conditions, around 6%. The extrusion process no affected the insoluble and soluble fraction. With 70ºC and 150 rpm, the total phenolic content (TPC) reached their peak and increased when compared with the control test. Antioxidant activity occurred at higher levels in the range from 70ºC to 100ºC and 150 to 200 rpm. In colour, the three parameters measured, L* (lightness), a* (greenness-redness), and b* (blueness-yellowness); these were significantly affected (p<0.05) by the process temperature and screw speed. Water and oil absorption capacity increased with the extrusion process. These results demonstrated the potential that the shell walnut extrusion has for the creation of new functional products for animals and preservative in the food industry.

Aida Bani has graduated from Agriculture University of Tirana (AUT) in Agronomic Sciences, 1989. She enrolled at AUT and INPL, Nancy, France for her PhD studies and received the title Doctor of Sciences in year 2009. She has several articles published in high impact factor scientific journals. She has participated in 68 international scientific conferences. She is a passionate Lecturer of several courses such as: Landscape Architecture, Landscape Management, Soil Remediation Methodologies etc. Her scientific interest particularly relies on topics connecting with agriculture, environment and landscape. She has also been leading several national and international scientific projects in the field of agriculture and environment.

Soils with either peridotite or serpentinite parent materials are strongly influenced by the specific geochemistry and mineralogy of the parent material. So called serpentine soils share a number of chemical particulars including low Ca: Mg ratio, elevated levels of heavy metals (Fe, Ni, Cr, Co) and low concentrations of macronutrients e.g., K and P. Flora and vegetation of serpentine areas often differ from that of normal soils. Nickel availability in soil depends on environmental and pedological factors. Nickel uptake by plants depends on its bioavailability in soils. The objective of this study was to identify the serpentine problem in agricultural soil of Pojska and Pogradec and the impact of the serpentine problem on the structure and quality of agricultural products. In this study, soils and agricultural products in this region were collected and analyzed for heavy metal and macronutrient content. This study informs us about the potential risk of serpentine soils on food chain.

Besmira Xhaferri has a Bachelor’s Degree in Biochemistry and Master’s Degree in Environmental Science from the University of Elbasan. She is currently a PhD candidate in the Agriculture Faculty at the University of Tirana. She is in progress of her thesis entitled, “Phenology and the absorption dynamics of macro elements and heavy metals in hyper accumulator plants of nickel in Albania”. She works as a Professor of Biology at Aleksander Xhuvani University, Elbasan and as a Teacher of Biology and Chemistry at Arianiti High School in Elbasan

In Albania, ultramafic outcrops cover 11% of the surface and the Mg-rich arable vertisols have been estimated to cover about 14,889 ha of the about 700,000 ha of total agricultural land available in the country. Albanian ultramafic landscapes have the potential to provide multiple ecosystem services, but are currently being used for low-productivity agriculture. The purpose of this paper was to characterize Ni availability in one of most Mg-rich arable vertisols of Albania, Field of Domosdova, Prrenjas. We sampled 16 soils from a Domosdova field, which was cultivated with plants that serve as food for animals and humans. Collection of both plant samples (analysis of element concentrations in aerial parts) and soil samples (analysis of total elements), DTPA-extractable Ni, Fe, helped us to evaluate the potential risk of soil elements and the tolerant and accumulator plant species in this serpentine area. Obtained results have revealed high concentration of nickel in soil of the serpentine pastures that are used for animals grazing. Ni availability (DTPA extractable Ni) in Domosdova soil varied from 55 mg kg-1 to 56 mg kg-1. The highest Ni concentrations in were found in nickel hyper accumulator plant Alyssum murale (from 3504 to 3516 mg kg-1). In conclusion, serpentine soil of Domosdova, Prrenjas is a potentially toxic contaminated source to surrounding environment due to the high content of total and available nickel.

Ying Li completed her PhD in Food Science from Nanjing Agricultural University and Postdoctoral studies from North Carolina A&T State University. She worked as an Associate Professor of Agroindustry at Jiangsu Academy of Agricultural Sciences. She published more than 25 papers as the first or communication author in Chinese and international journals, such as Food Chemistry, Journal of Agricultural and Food Chemistry and Journal of Medicinal Food. She has been granted three invention patents as the First Inventor.

The enzymatic hydrolysates from the mandarin fish swim bladder, skin and bones were used for water retention on frozen mandarin fish. The degree of moisture loss slowed by the by-products hydrolysates on frozen mandarin fish was analyzed through soaking weight gain, defrosting loss rate and cooking loss rate. Using low field nuclear magnetic resonance spectrometer, texture analyzer, scanning electron microscopy (SEM), the water binding status, texture characteristics and microstructure were measured respectively, to clarify the effect of by product hydrolysates with salt on water binding capacity. The results showed that the hydrolysates of swim bladder with 2.5% salt solution was effective in alleviating the defrosting loss rate of frozen mandarin fish and the decrease of cooking loss rate. The protective effect on frozen mandarin fish texture was remarkable. The integral area of movable water (T22) in mandarin fish was significantly larger than that in the blank group (P <0.05). The amount of intercept water in the muscle fiber was more than before treatment also, which meant the overall fluidity weakened. The micro structure validated that the combined treatment of swim bladder hydrolysates with salt on frozen mandarin fish has a complete structure with strong muscle fibers and small gaps. Therefore, the quality of frozen mandarin fish could be maintained by the treatment of swim bladder hydrolysates with 2.5% salt solution, which provides a theoretical basis for the development of a new type of phosphorus free water retaining agent.

Feng Tang completed his PhD in Tea Science at Anhui Agricultural University and Postdoctoral studies from Chinese Academy of Forestry. He worked as Professor of Pesticide Science at Anhui Agricultural University. He has published more than 200 papers in reputed journals and has been serving as Professor of Phytochemistry at the International Center for Bamboo and Rattan

Botanical pesticides are playing an increasingly important role in the control of agricultural pests. In this study, the insecticidal effects of the essential oil extracted from Chinese chive (EOC) against Plutella xylostella larvae were confirmed in terms of their repellent action and contact toxicity. The repellent actions of four pyrazines isolated from EOC were studied based on electroantennograms (EAG). The effects on glutathione S-transferase, carboxylesterase and acetyl cholinesterase were assayed after treatment with EOC. EOC had an obvious effect on the EAG and inhibited the activities of glutathione S-transferase and carboxylesterase in treated P. xylostella larvae, which could explain their repellent action and contact toxicity. In addition, two principal sulfide compounds in EOC, diallyl disulfide and methyl disulfide, were tested. Both showed the repellent action and contact toxicity against P. xylostella larvae, although weaker than the effects of EOC. The four pyrazines isolated from essential oil of Chinese chive showed better repellent activities than that of EOC.

Jonghan Ko is an Associate Professor position at Chonnam National University, Gwangju, South Korea. He is a crop modeler and agricultural remote sensing researcher. His research fields include agronomic applications of crop modeling techniques, quantitative agricultural remote sensing and environmental crop ecology. He was awarded a PhD degree in Agronomy at Texas Tech University, Lubbock, Texas, The USA, with a dissertation topic of “Development of a cotton crop model that uses remote sensing data” in 2004. He received both Bachelor’s and Master’s degrees in agronomy at Kangwon National University, Chuncheon, South Korea in 1995 and 1998 respectively.

Quantification of the canopy photosynthesis and evapotranspiration (ET) of crops is essential to determine the effects of environmental changes on CO2 fluxes and ET in agricultural ecosystems and crop productivity. This study was conducted to simulate the CO2 fluxes and ET of paddy rice (Oryza sativa) based on the development of photosynthesis and ET models. We also projected spatiotemporal variations in CO2 assimilation and ET using a crop model based on remotely sensed information to identify a link of CO2 and water balances with the accumulation of plant biomass. The photosynthesis and ET models that were developed simulated CO2 assimilation and ET that had statistically acceptable agreements with the corresponding experimental measurements. Also, projections of spatiotemporal variations in absorption of CO2 and ET were established using the GRAMI- rice model using remote sensing data. These results indicate that CO2 and water fluxes in paddy rice could be well quantified based on simulation projecting spatiotemporal assimilation of CO2 and ET. Our results would highlight the need to partition water and carbon fluxes to improve our mechanistic understanding of primary productivity and water use efficiency of rice and environmental impact of agricultural practices. Further efforts should be made to seek ecological implications through a fusion between at-ground measurements and remote sensing observations via model improvement.

Jae-Hyung Mah completed his PhD from Korea University, South Korea and Postdoctoral studies from University of Wisconsin-Madison and Washington State University, USA. He is a Professor of Food and Biotechnology at Korea University, South Korea. He published about 50 papers in reputed journals and has been serving as an Editor-In-Chief, Editorial Board Member and Referee for several peer-reviewed journals in Food Science and Technology. His researches focus on the analyses of hazardous chemicals and microorganisms in fermented foods, development of novel protective and preservative strategies such as application of genetically designed starter culture to food fermentation and mathematical model studies on inactivation kinetics of food borne pathogenic and spoilage microorganisms exposed to chemical, physical and biological intervention treatments.

Kimchi is a group of Korean traditional fermented vegetables, which includes Pa (green onion) kimchi made of green onion. The green onion that is known as one of the main ingredients used for the preparation of various types of kimchi and contains anti-bacterial sulfur-compounds resulting in delay of the growth of harmful bacteria, serves as the main material of Pa kimchi. Lactic acid bacteria (LAB), other important components of kimchi fermentation, contribute to the bio preservation of kimchi but may produce biogenic amines (BA) during the fermentation, posing potential safety risks. This study was conducted to evaluate BA related risks by measuring BA content in Pa kimchi samples and assessing bacterial contribution to the BA content. Total BA content of the samples did not reach the recommended safety limit 1,000 mg/kg for food. On the contrary, relatively high levels of vasoactive (histamine and tyramine) and putrefactive (putrescine and cadaverine) amines were detected in less ripened Pa kimchi samples, reaching the toxic thresholds of respective BA. Meanwhile, of the 99 LAB strains isolated from Pa kimchi samples, 16 strains significantly produced BA in independent in vitro assays, 14 and two strains were identified as L. brevis and L. sakei, respectively, through 16s rRNA sequencing. Therefore, it was assumed that L. brevis could be responsible for BA formation in Pa kimchi. In addition, there appeared to be negative correlations between BA content (viz., vasoactive and putrefactive amines) and acidity (an indicator of kimchi ripening) of Pa kimchi samples. The results suggest that BA-related risks decrease as Pa kimchi ripening progresses. The relationship between the successive change of microbial communities and BA in kimchi needs to be further investigated to reduce BA formation.

Tsai-Hua Kao received her PhD in Food Science and Nutrition from Fu Jen University, Taipei, Taiwan and is now an Associate Professor in the Department of Food Science at Fu Jen University, with formal responsibilities in research and teaching. Her research efforts are in the area of Food Analysis, Food Toxicity and Functional Food Development. She teaches instrumental analysis, food processing and management and utilization of food processing by-products courses. She has published more than 35 journal articles, five book chapters and has also been an Expert Reviewer for several peer-reviewed journals.

Heterocyclic amines (HAs) are a class of compounds containing unsaturated double bonds with their ring structure composed of carbon, hydrogen and nitrogen. The HAs are usually formed during high temperature processing of protein rich foods. The objective of this study is to evaluate different processing methods for reduction of HAs in fried pork fiber. A quick and simultaneous analysis method which coupled with QuEChERs and LC-MS-MS also be developed for determining 20 types of HAs in fried pork fiber. Results showed that HAs contents in fried pork fiber increased along with increasing cooking time and temperature. Moreover, fried pork fiber show high levels of harman with the amount of total HAs ranging from 103.19-661.38 ng/g and their levels decreasing in the following order: nor Harman >8-MeIQx>IQx>PhIP>Trp-P-2>Phe-P-1>IFP>MeAαC>MeIQ. However, DMIP, Glu-P-2, Iso-IQ, IQ, Glu-P-1, IQ [4, 5-b], 7, 8-DiMeIQx, 4,8-DiMeIQx, Trp-P-1 and AαC were not detected. Half proportion of soy sauce in fried pork fiber effectively reduced the amount of HAs, while reducing sugar to half and increased the formation of HAs, with reducing of both sugar and soy sauce proportion to half showing no significant effects

Yun-Chin Chung completed her PhD in Food Science and Technology from Oregon State University, USA and Postdoctoral studies from the University of Taiwan National Ocean University, Taiwan. She works as a distinguished Professor of Food and Nutrition Department at Providence University, Taiwan, China. She published more than 66 papers in reputed journals and has been serving as a Department Head.

Mannoproteins in the cell wall of Saccharomyces cerevisiae are composed of 5–20% protein and 80–90% mannose, and are responsible for most cell surface properties of the yeast. The objective of this study was to improve the quality of red wine using the yeast with over-expression of mannoproteins. S. cerevisiae mutants were generated by treating either UV radiation or ethyl methane sulfonate (EMS). Mannoproteins over expressed strains, which are resistant to killer-9 toxin produced by Hansenula mrakii IFO 0897, were selected. Among the mutants, an EMS mutant, S. cerevisiae CM8, was used to produce red wine because it showed the highest mannose/glucose ratio (3.6:1.0) in the carbohydrate composition of the cell wall. The mannoprotein content in the cell wall of S. cerevisiae CM8 was 386.8±0.25 mg/g, while the content in the wild type strain was 340.1±0.58 mg/g. The ethanol content of S. cerevisiae CM8 fermented red wine (CM-wine) was comparable to that of wild strain fermented red wine (SC-wine). CM-wine made from the Kyoho grapes (Vitis vinifera L. × Vitis labracana Bailey) harvested in summer or winter obtained higher tannins and total anthocyanins contents, but lower tartaric acid content than SC-wine. The results of sensory evaluation showed that CM-wine had higher consumer preference than SC-wine. Moreover, the astringency level of CM-wine was lower than that of SC-wine. The above mentioned results demonstrated that S. cerevisiae CM8 with the ability of mannoproteins over expression was a capable starter for wine brewing.