Evaluation of gamma-irradiation in cocoa husk.

gamma-Irradiation was investigated as a technique to improve the hygienic quality of cocoa husk. Cocoa husk is a byproduct of cocoa bean processing industry. It contains approximately 57.5% (w/w) dietary fiber (nonstarch polysaccharides plus lignin), 15% (w/w) crude protein, 10.7% (w/w) mineral elements, 2.32% (w/w) cocoa butter, and 2.8% (w/w) carbohydrates (free sugars plus starch). The effect of irradiation on the growth rates of microorganisms are reported. Total counts, enterobacteriaceae, coliforms, Staphylococcus aureus, Streptococcus "D" of Lancefield, and yeast and mold counts before and after irradiation at 5, 8, and 10 kGy were determined. Cocoa husk was irradiated in open containers. An irradiation dose of 5 kGy was already sufficient to decrease the microbial counts to a very low level. No alteration in dietary fiber was measured in the irradiated product and no significant differences were detected between irradiated and nonirradiated cocoa husk.

Liquid chromatographic determination of tocopherols and tocotrienols in vegetable oils, formulated preparations, and biscuits.

A precise and selective liquid chromatographic procedure for determining tocopherol and tocotrienol isomers in vegetable oils, formulated preparations, and biscuits was developed and validated. The proposed method quantitates vitamin E in better conditions of recoverability and reproducibility than the standard saponification procedure. Tocopherols and tocotrienols were extracted in hexane from vegetable oils, passed through a silica Sep-pak, chromatographed on a mu-Bondapak C18 column with a mobile phase of methanol-water (95 + 5, v/v), identified at 292 nm, and detected with fluorescence procedure (excitation 296 nm, and emission 330 nm). The correlation coefficient on the calibration curve was 0.9995 over the range of 0.1 to 100 microg/mL. Overall recovery of vitamin E isomers was 93%; coefficients of variation for intra- and interday precision, < 2.25%. The results obtained from extraction methods 1 (with saponification) and 2 (without saponification) were compared by ANOVA test. Significant differences appeared between vitamin E isomers (p < or = 0.05).

A chemical study of the protein fractions of Tarragona hazelnuts (Corylus avellana).

The protein contents of six Tarragona hazelnuts varieties were determined. The protein contents (g protein per 100 g hazelnuts) were between 12.1 g/100 g and 18.8 g/100 g, according to variety; a mean discrepancy of 2.3 g/100 g was detected between data from the same variety grown with irrigation and using a dry-farming method. Percentages of albumins, globulins, glutelins and prolamines were also determined. In all varieties albumins and globulins were the major fractions, averaging about 86.58% of the total protein content.