Bioaccessibility of bioactive amines in dark chocolates made with different proportions of under-fermented and fermented cocoa beans.

The influence of under-fermented (UF) cocoa (0 to 65 %) on bioactive amines in chocolate and their in vitro bioaccessibility was investigated. The same amines were found in all treatments; however, treatments were divided into two groups regarding total amines [0 & 20 % UF (34 mg/kg) and 35 to 65 % UF (17 mg/kg)] and phenolic levels [lower and higher, respectively]. Serotonin, tyramine, putrescine, cadaverine, agmatine and phenylethylamine were higher in chocolate with ≤ 20 % UF cocoa. Histamine and spermidine were not affected. Digestibility studies indicated that low levels of amines were present in the oral phase. Gastric digestion was effective in releasing tyramine, spermidine and phenylethylamine from conjugates. Serotonin and agmatine were not detected after in vitro digestion of chocolate with ≥ 35 % UF cocoa. Histamine was released during in vitro intestinal digestion. By adding different proportions of UF cocoa during chocolate production, the levels and bioaccessibility of amines can be modulated.

In vitro bioaccessibility of amino acids and bioactive amines in 70% cocoa dark chocolate: What you eat and what you get.

Chocolate is an important source of free bioactive amines and amino acids which play important roles in human health. Considering the limited information on the bioaccessibility of these compounds from chocolate, the objective of this study was to characterize their profiles and bioaccessibility in 70% cocoa dark chocolate through in vitro simulation of oral, gastric and intestinal digestions. Seven amines were detected; polyamines were predominant before in vitro digestion, whereas tyramine, cadaverine and spermidine after digestion. All amines showed high bioaccessibility with slight influence of digestive enzymes. Amines increased after gastrointestinal digestion: tyramine (13-fold), tryptamine (9-fold), others (2.4-4.2-fold) and histamine appeared. All amino acids, GABA and ammonia were detected in chocolate, and their contents increased after in vitro digestion due to digestive enzymes (4.6, 2.8 and 2.1, respectively). Dark chocolate protein is a good source of tryptophan, phenylalanine + tyrosine, isoleucine, histidine, but limiting for lysine, leucine, and threonine.

Cadmium, copper and lead levels in different cultivars of lettuce and soil from urban agriculture.

Urban agriculture plays an important role in sustainable food supply. However, because of the atmospheric pollution and soil contamination associated with urban areas, this activity may be of concern. In fact, contamination of soil with metals and the transference of contaminants to vegetables can represent health and safety risks associated with urban agriculture. The objective of this study was to evaluate the concentrations of selected trace metals (cadmium, copper and lead) in three lettuce cultivars produced in three different urban gardens in the metropolitan region of Belo Horizonte, Brazil and their respective soils. Samples of lettuce and soil were analyzed by inductively coupled plasma mass spectrometry (ICP-MS) and graphite furnace atomic absorption spectrometry (AAS-GF), respectively, and their transfer coefficients were calculated. The methods were optimized and were fit for the purpose. Copper was the prevalent metal found in soils and lettuce, with an average of 27.9 ±â€¯13.9 and 0.608 ±â€¯0.157 mg kg-1 respectively, followed by lead (19.4 ±â€¯7.7 and 0.037 ±â€¯0.039 mg kg-1), and cadmium (0.16 ±â€¯0.03 and 0.009 ±â€¯0.005 mg kg-1). Cadmium presented the largest transfer coefficients, ranging from 0.34 to 1.84 with an average of 0.92 ±â€¯0.45, which may indicate a potential risk of accumulation in vegetables in the case of high soil contamination. A significant positive correlation was observed (p < 0.01) between cadmium in lettuce and in soil. Even though lead concentrations varied in the soils from the different urban areas, ranging from 11.88 to 30.01 mg kg-1, no significant difference (p < 0.05) was found among the lettuce, probably due to its low mobility (transfer coefficient = 0.02). The copper and cadmium levels found in lettuce indicate safe lettuce production in the three urban gardens.

Effect of Huanglongbing or Greening Disease on Orange Juice Quality, a Review.

Huanglongbing (HLB) or citrus greening is the most severe citrus disease, currently devastating the citrus industry worldwide. The presumed causal bacterial agent Candidatus Liberibacter spp. affects tree health as well as fruit development, ripening and quality of citrus fruits and juice. Fruit from infected orange trees can be either symptomatic or asymptomatic. Symptomatic oranges are small, asymmetrical and greener than healthy fruit. Furthermore, symptomatic oranges show higher titratable acidity and lower soluble solids, solids/acids ratio, total sugars, and malic acid levels. Among flavor volatiles, ethyl butanoate, valencene, decanal and other ethyl esters are lower, but many monoterpenes are higher in symptomatic fruit compared to healthy and asymptomatic fruit. The disease also causes an increase in secondary metabolites in the orange peel and pulp, including hydroxycinnamic acids, limonin, nomilin, narirutin, and hesperidin. Resulting from these chemical changes, juice made from symptomatic fruit is described as distinctly bitter, sour, salty/umami, metallic, musty, and lacking in sweetness and fruity/orange flavor. Those effects are reported in both Valencia and Hamlin oranges, two cultivars that are commercially processed for juice in Florida. The changes in the juice are reflective of a decrease in quality of the fresh fruit, although not all fresh fruit varieties have been tested. Earlier research showed that HLB-induced off-flavor was not detectable in juice made with up to 25% symptomatic fruit in healthy juice, by chemical or sensory analysis. However, a blend with a higher proportion of symptomatic juice would present a detectable and recognizable off flavor. In some production regions, such as Florida in the United States, it is increasingly difficult to find fruit not showing HLB symptoms. This review analyzes and discusses the effects of HLB on orange juice quality in order to help the citrus industry manage the quality of orange juice, and guide future research needs.