Effect of shade treatment on biosynthesis of catechins in tea plants
|
|
- Lucas Allen
- 5 years ago
- Views:
Transcription
1 Plant & Cell Phynol. 21(6): (1980) Effect of shade treatment on biosynthesis of catechins in tea plants Ryoyasu Saijo National Research Institute of Tea, Kanaya-cho, Haibara-gun, Shizuoka 428, Japan (Received March 17, 1980) When tea plants were shaded with black lawn cloth for several days in the field, the accumulations of ( )-epicatechin, ( )-epicatechin-3-gallate, ( )-epigallocatechin and ( )-epigallocatechin-3-gallate decreased in newly developing tea shoots. Radioactive tracer studies showed that the conversions of glucose-u- 14 C, shikimic acid-g- 14 C and phenylalanine-u- 14 G into ( )-epicatechin and ( )-epigallocatechin moieties were depressed by the shade treatment for tea plants but the incorporation of franj-cinnamic acid-3-14 C was not affected. The treatment was found to have no significant effect on the activities of phospho-2-keto-3-deoxy-heptonate. aldolase (EC ), 3-dehydroquinate synthase (EC ), 3-dehydroquinate dehydratase (EC ), shikimate dehydrogenase (EC ) and fratu-cinnamate 4-monooxygenase (EC ) in the shoots, whereas the activity of phenylalanine ammonia-lyase (EC ) clearly decreased. Key words: Camellia sinensis Catechin biosynthesis Phenylalanine ammonialyase Shade treatment Shikimate pathway Tea plant. The tea industry in Japan has developed an artificial shade culture for preparing tea leaves as raw materials of Gyokuro, fine green tea, and Matcha, ceremony tea; tea fields are shaded with reed blinds for about two weeks and then with rice straw for about a week before the young tea shoots are harvested. This procedure makes the teas comparatively less astringent and provides them with a characteristic "sun-shade" flavor. Changes in the amounts of tea components by the treatment have been demonstrated by a few workers. The contents of free amino acids which contribute to the taste increased and the contents of catechins which contribute to astringency decreased (/, 3). Effects of light and darkness on polyphenol distribution in tea plants have also been investigated (2). Light intensity is one of the most important environmental factors controlling flavonoid biosynthesis in many higher plants, as reviewed in literature (5, 10, 14). This investigation was carried out with radioactive tracer experiments and enzyme studies to obtain information on the regulatory mechanisms involved in catechin biosynthesis in tea plants under reduced light intensity. Materials and methods Materials Newly developing tea shoots, Camellia sinensis L., were obtained from the field of 989
2 990 R. Saijo the National Research Institute of Tea from April to August. Names of the cultivars are given in the tables and figures. Shade treatment of tea plants in the field In order to reduce light intensity, each tea plant was shaded with four layers of black lawn cloth beginning with the opening of the second new leaves. The treatment reduced light intensity to about 1 % of full sunlight. The treatment period is shown in each table and figure. In all cases naturally grown tea plants were used as controls for chemical analyses, radioactive tracer experiments and enzyme studies. Quantitative analysis of four major catechins The method of Nakagawa and Torii was used (6): ( )-epicatechin, ( )- epicatechin-3-gallate, ( )-epigallocatechin and ( )-epigallocatechin-3-gallate were extracted from dried, powdered materials with 80% acetone, separated by twodimensional paper chromatography, and spectrophotometrically determined after the catechins had reacted with diazotized sulfanilic acid reagent. Administration of radioactive precursors and fractionation of the metabolites Two tea shoots consisting of the apical bud and two leaves, 1.2 to 1.4 g, were obtained from the tea plants. Water solutions of glucose-u- 14 C (10/iCi), shikimic acid-g- 14 C (1.5,aCi), phenylalanine-u- 14 C (1.5 pd) and Jraar-cinnamic acid-3-14 C (1.5 fid) were separately administered through the cut stems of the shoots at 25 G for 1 to 2 hr under light of approximately 40,000 lux. The incubation was conducted in a ca. 6-liter glass chamber. Air, at 5 liters per hour, was passed through the chamber and then into an outside trap of aqueous potassium hydroxide (5%) to absorb respiratory carbon dioxide. At the end of the incubation, the shoots were extracted with hot 80% ethanol totaling ca. 100 ml. The extracts were evaporated to dryness under reduced pressure, the residue was dissolved in ca. 30 ml of water, and the sample was subjected to extraction with ethyl acetate (30 ml x 4 times). The ethyl acetate-soluble fraction was concentrated to dryness and the residue dissolved in a small amount of 30% acetone. The acetone solution was applied to a Sephadex LH-20 column (1.8x30 cm) (8), which had been equilibrated with the same solvent, then the column was eluted with an acetone-water mixture, utilizing a linear gradient of acetone from 30 to 70%. The effluent was collected in 10-ml fractions and a portion of the effluents was used to measure radioactivity for determining the fractions containing catechins. The mixture of ( )-epicatechin and ( )-epigallocatechin was separated from their gallic acid esters by this procedure. The free catechins were further separated by descending paper chromatography with phenol-water (3 : 1). The gallic acid esters were hydrolyzed with tannase at 30 C for 2 hr into free catechins and gallic acid, which were separated by paper chromatography with the above solvent. Preparation and assay of the enzymes Phospho-2-keto-3-deoxy-heptonate aldolase, 3-dehydroquinate synthase, 3- dehydroquinate dehydratase and shikimate dehydrogenase were prepared and
3 Catechin biosynthesis in tea plant 991 assayed by previously described methods (9). Preparation and assay of phenylalanine ammonia-lyase and /ra/tr-cinnamate 4-monooxygenase were carried out according to the methods described by Iwasa (4) and by Tanaka et al. (//), respectively. Units of the activities of all the enzymes were defined as /jmoles of products formed (the above five enzymes except 3-dehydroquinate synthase) or substrate utilized (3-dehydroquinate synthase) per min under the assay conditions. Measurement of radioactivity Radioactivity was determined with a liquid scintillation spectrometer, Aloka LSC-502. Portions were counted from samples of materials dissolved in the various solvents used; insoluble materials were combusted in a sample oxidizer, Aloka ASC- II 2, and the carbon dioxide collected in an ethanol amine-methanol mixture for counting. The paper chromatograms were cut into strips 1 cm wide, and a small amount of 80% ethanol was added before the measurement. Chemicals Glucose-U- 14 C (specific activity 5 mci/mmole) was purchased from The Radiochemical Centre, shikimic acid-g- 14 C (sp. act mci/mmole) and phenylalanine-u- 14 C (sp. act mci/mmole) from New England Nuclear, fra/u-cinnamic acid-3-14 C (sp. act. 10 mci/mmole) from Commissariat a L'finergie Atomique. The radioactive precursors were used after adjustment to a specific activity of 5 mci/mmole. Tannase (21,000 units/g) was kindly provided by Sanraku Ocean Co., Ltd. ; Results Effect of reduced light intensity on catechin accumulation The analytical data in Table 1 indicate that the contents of ( )-epicatechin, ( )-epicatechin-3-gallate, ( )-epigallocatechin, and ( )-epigallocatechin-3- gallate in the shade-treated shoots were lower than those in the naturally grown Table 1 Catechin contents in naturally grown and shaded tea shoots Naturally grown shoots Shaded shoots Catechin mmoie/ ^ ^ ole/, e/ Ratio to k/ Ratio to looshoots gfr.wt. gdrywt. 100 shoots decontrol ^» fr _ ^ the control \/o) \/o) EC ECG EGC EGCG Total (73) (80) (53) (76) (68) (80) (89) (59) (86) (77) Ratio to the control (%) (85) (93) (62) (89) (80) Abbreviations used: EC, ( )-epicatechin; ECG, ( )-epicatechin-3-gallate; EGC, ( )-epigallocatechin; EGCG, ( )-epigallocatechin-3-gallate. Tea plant, cultivar Yabukita, was shaded with four layers of black lawn cloth for 7 days in May, after which 100 newly developing shoots were plucked and used for the analyses.
4 992 R. Saijo EC ECG EC + ECG O O to 4 e I 3 EGC EC + EGC 1 1 i i I I I I I 1 I I I I I EGCG ECG+EGCG 8 h EGC+EGCG EC+ECG+ EGC+EGCG 0 April May April May April May 2528 I I > Fig. 1. Changes in the amounts of catechins in naturally grown and shaded tea shoots during development. Abbreviations used are explained in Table 1. Newly developing tea shoots of cultivar Yabukita were sampled every three days from April 25. Part of a teafieldwas shaded with black lawn cloth on May 1 and samplings from both experimental plants were continued until May 19. -O-. naturally grown control shoots; - -, shaded shoots.
5 Catechin biosynthesis in tea plant 993 control shoots on all bases including per 100 shoots, per g fresh weight, and per g dry weight. Of the four compounds, ( )-epigallocatechin had decreased the most. In addition ( )-epicatechin in the treated shoots probably was affected more than its gallic acid ester. To obtain more detailed information concerning the effect of the treatment, the catechin accumulations in the newly developing tea shoots were measured during the shoot development. Fig. 1 illustrates changes in the amounts of the four individual catechins and the sums of the catechins. The moles of ( )-epicatechin plus ( )-epicatechin-3- gallate, ( )-epigallocatechin plus ( )-epigallocatechin-3-gallate, ( )-epicatechin plus ( )-epigallocatechin and ( )-epicatechin-3-gallate plus ( )-epigallocatechin-3-gallate represent those of the ( )-epicatechin moiety, the ( )-epigallocatechin moiety, the two free catechins, and their gallic acid moiety, respectively. The average amounts of the accumulated catechins per 100 shoots a day, calculated from Fig. 1, showed that the treatment resulted in decreases from 24//moles to 6 //moles in ( )-epicatechin, 18//moles to 3//moles in ( )-epicatechin-3-gallate, 116//moles to 23//moles in ( )-epigallocatechin, 79 //moles to 57//moles in ( )- epigallocatechin-3-gallate, 42 //moles to 3 //moles in the ( )-epicatechin moiety, 195 //moles to 80//moles in the ( )-epigallocatechin moiety, 140//moles to 17// moles in the two free catechins, 97 //moles to 60 //moles in the gallic acid moiety, and 237 //moles to 77 //moles in the total catechins. As gallic acid and theogallin (3-galloyl-quinic acid) were detected only in small amounts in the samples compared with the catechins, the amounts of the gallic acid moiety in Fig. 1 are likely to be approximately equal to the total gallic acid moiety in the shoots. Therefore, the comparatively slight reduction in the production of the two gallates under reduced light intensity, as reported by others {1-3), is probably attributable to the minimal effect of shading on systems concerned with gallic acid production. Interestingly, the production of the ( )-epigallocatechin moiety was reduced the most by the shade treatment, followed by that of the ( )-epicatechin moiety and the gallic acid moiety. Effect of shade treatment on the conversion of precursors into catechins As effective utilization of shikimic acid in catechin biosynthesis has been well demonstrated in tea plants (4, 12, 13), the incorporation patterns were investigated with the control and treated shoots. Table 2 indicates that shikimic acid-g- 14 G administered to the tea shoots was actively metabolized to the ( )-epicatechin, ( )-epigallocatechin and gallic acid moieties in a short period of incubation under the experimental conditions used. Most of the radioactivity in the ( )-epicatechin and ( )-epigallocatechin moieties was found in the free catechins in both shoots, although the gallic acid esters are the predominant form in natural catechin distribution (7); thus the radioactivity is likely to be trapped in the free catechin pool prior to the esterification. Paper chromatographic separation showed that radioactivity found in the gallic acid moiety was more abundant in ( )-epigallocatechin-3- gallate than in ( )-epicatechin-3-gallate in the two kinds of shoots. Comparison with the incorporation rates between the control and treated shoots showed that those of the total ( )-epicatechin, ( )-epigallocatechin and gallic acid moieties were
6 994 R. Saijo Table 2 Conversion qfshikimic acid-g- ii C to catechins in naturally grown and shaded tea shoots Naturally grown shoots Shaded shoots Fraction Radioactivity Incorporation Radioactivity Incorporation (dpmxlo-3) (dpmxlo-3) % Total radioactivity absorbed * 80% ethanol-soluble fraction Ethyl acetate-soluble fraction EC EC moiety of ECG Total EC moiety EGC EGC moiety of EGCG Total EGC moiety Gallic acid moiety of ECG &EGCG 80% ethanol-insoluble fraction " 100 x radioactivity in each fraction/total radioactivity absorbed. 4 the ethanol soluble fraction plus the insoluble fraction. Abbreviations used are explained in Table 1. Tea plant of cultivar C81 was shaded for 8 days in early May. reduced 0.94, 1.36 and 0.23% by the treatment, respectively. Radioactivity was not detectable in free gallic acid from both experimental shoots. Furthermore, effects of the treatment on incorporation of certain intermediates in the shikimate pathway and the phenylpropanoid metabolism into catechins were investigated using glucose-u- 14 G, shikimic acid-g- 14 C, phenylalanine-u- 14 G and /ra/u-cinnamic acid-3-14 C. The results are illustrated in Table 3, which excludes the radioactivity found in the gallic acid moiety as it may have been synthesized through at least two different pathways in the tea plant (unpublished data). The incorporation rates of glucose-u- 14 C, shikimic acid-g- 14 C and phenylalanine-u- 14 C into the total ( )-epicatechin and ( )-epigallocatechin moieties were obviously depressed by the shade treatment. In contrast, those offra;u-cinnamicacid-3-14 C did not appear to be affected. These observations strongly suggest that aflowof the intermediates is inhibited at stages before frwu-cinnamic acid in the catechin biosynthetic pathway when the tea plant is grown under reduced light intensity Effect of shade treatment on the enzyme activities Several reports describe the stimulatory effect of light on the activities of enzymes involved in flavonoid biosynthesis such as 3-dehydroquinate dehydratase, shikimate dehydrogenase, phenylalanine ammonia-lyase, /ranj-cinnamate 4-monooxygenase and other enzymes of phenylpropanoid biosynthesis in many higher plants (5, 10, 14). As the reverse phenomena might occur by shading tea plants, activities of the six enzymes involved in the shikimate pathway and the phenylpropanoid metabolism were measured in the control and treated shoots as shown in Fig. 2. Of those enzymes, no significant differences of the activities were observed for phospho-2-keto-3-
7 Table 3 Effect of shndc on conversion of various precursors into (-)-epicatechin and (-)-cpigalfocatcchin in tea plant Fraction Glucose-U-14C Shikimic acid-gj4c Naturally grown shoots Shaded shoots Naturally grown shoots Shaded shoots Radioactivity Incorporation Radioactivity Incorporation Radioactivity Incorporation Radioactivity Incorporation (dpm x 10-3) (dpm x 10-3) rate ' (dpm x 10-3) rate ' (dpm x 10-3) rate ' (%) (%) (%I Total radioactivity absorbed % ethanol-soluble fraction Total EC moiety Total EGC moiety Q 80% ethanol-insoluble fraction Fraction Phenylalanine-U-'QC Naturally grown shoots Shaded shoots Radioactivity Incorporation Radioactivity Incorporation (dpm x 10-3) :g; ' (dpm x 10-3) :z Total radioactivity absorbed %' ethanol-soluble fraction Total EC moietyc Total EGC moiety ' (%I trans-cinnamic acid-3-14c 3 6. Naturally grown shoots Shaded shoots I. Radioactivity Incorporation Radioactivity rncorporation 5' (dpm x 10-3) (dpm x 10-3) (%I (%) 3 a_ 80% ethanol-insoluble fraction ' s b As in Table 2. EC+EC moiety of ECG EGC+EGC moiety of EGCG Abbreviations used are explained in Table 1. Tea plant of cultivar C 81 was used. The shade treatment was continued for 13 days. $ E 5 f
8 996 R. Saijo 15X10"" A B 6XI0" 2 I0XI0" 4 4XI0" 2 % H (uni vity 5XI0" 4 I5XI0' 3 IOXIO- 3 5XI0" X10~ 3 h IOXIO" 3-5XI0" C i i i May D i i i May 4 2XIO" 2 0 6XI0" 1 4XI0" 1 2XI0' 1 0 6XI0" 6 4XI0" 6 2XI0" 6 Fig. 2. Effect of shade treatment on the activities of enzymes involved in catechin biosynthesis of tea plants. A, phospho-2-keto-3-deoxy-heptonate aldolase; B, 3-dehydroquinate synthase; C, 3-dehydroquinate dehydratase; D, shikimate dehydrogenase; E, phenylalanine ammonia-lyase; F, frwu-cinnamate 4-monooxygenase. Newly developing tea shoots of cultivar Okumidori were used. -O- and - -, as in Fig deoxy-heptonate aldolase, 3-dehydroquinate synthase, 3-dehydroquinate dehydratase, shikimate dehydrogenase andfcww-cinnamate4-monooxygenase in both shoots. In contrast, the activity of phenylalanine ammonia-lyase decreased to about 45 and 40% of the original activity after shade treatment of three and six days, respectively. Although the activity in the control plants also decreased to about 65% after six days of development, the results indicated that much of the decrease in the shadetreated shoots was due to the effect of the light intensity as mentioned by Iwasa (4).
9 Catechin biosynthesis in tea plant 997 The observation suggests that phenylalanine ammonia-lyase plays an important role in the regulation of catechin biosynthesis in tea plants under shade treatment. Discussion Table 1 demonstrates that shade treatment reduced the production of the individual catechins to a greater extent than weight increases of the newly developing tea shoots. With the shade treatment, carbohydrate supply for flavonoid biosynthesis may have been reduced, resulting in the decreased production of catechins. However, other mechanisms also should be sought as contributors to the lower content of catechins in the shade-treated tea shoots. 14 C-Incorporation studies using B-ring intermediates suggested that a regulatory point (or points) was present before thefra;u-cinnamicacid synthesis on the catechin biosynthetic pathway (Table 3). In addition, the enzyme studies provided evidence that the level of phenylalanine ammonia-lyase was reduced as a result of the treatment (Fig. 2), while the other five enzymes involved in the B-ring formation of catechins were less affected. The present results and other findings (1-4) lead to the conclusion that shade treatment depressed phenylalanine ammonia-lyase activity, which then contributed to the decrease in catechin biosynthesis, and finally reduced the catechin content in the shade-treated shoots. References ( 1) Anan, T. and M. Nakagawa: Effect of light on chemical constituents in tea leaves (in Japanese). Nippon Nogeikagaku Kaishi48: (1974). (2) Forrest, G. I.: Effects of light and darkness on polyphenol distribution in the tea plant {Camellia sinensisl.). Biochem. J. 113: (1969). ( 3) Iwasa, K.: Influence of the shading culture on catechin composition in tea leaves (in Japanese). Study of Tea 36: (1968). (4) Iwasa, K.: Biosynthesis of catechins in tea plant. Bulletin of the National Research Institute of Tea No. 13: (1977). (5) McClure, J. W.: Physiology and functions of flavonoids. In The Flavonoids. Edited by J. B. Harborne, T. J. Mabry and H. Mabry. p Academic Press, Inc. New York, N. Y., (6) Nakagawa, M. and H. Torii: Studies on theflavanolsin tea (Part 1). A method for the quantitative determination of flavanols by paper partition chromatography. Agric. Biol. Chem. 28: (1964). (7) Nakagawa, M. and H. Torii: Studies on the flavanob in tea (Part 3). Varietal difference of flavanolic constituents in tea leaves (in Japanese). Study of Tea 29: (1964). (5) Saijo, R. and T. Takeo: Incorporation of exogeneously supplied JV-ethyl- 14 C-theanine to catechin in tea shoots (in Japanese). ibid. 56: (1978). ( 9) Saijo, R. and T. Takeo: Some porperties of the initial four enzymes involved in shikimic acid biosynthesis in tea plant. Agric. Biol. Chem. 43: (1979). (10) Smith H.: Regulatory mechanisms in the photocontrol of flavonoid biosynthesis. In Biosynthesis and Its Control in Plants. Edited by B. V. Milborrow. p Academic Press, Inc., New York, N. Y., (//) Tanaka, Y., M. Kojima and I. Uritani: Properties, development and cellular-localization of cinnamic acid 4-hydroxylase in cut-injured sweet potato. Plant & Cell Physiol. 15: (1974).
10 998 R. Saijo (12) Zaprometov, M. N. and V. Ya. Bukhlaeva: The effectiveness of the use of various 14 C- precursors for the biosynthesis of flavonoids in the tea plant. Biokhimiya 36: (1971). (13) Zaprometov, M. N. and V. Ya. Bukhlaeva: The possibility of the existence of alternative pathways of flavonoid biosynthesis in tea plants, ibid. 38: (1973). (14) Zucker, M.: Light and enzymes. Arm. Rev. Plant Physiol. 23: (1972).
Differences in Caffeine, Flavanols and Amino Acids Contents in Leaves of Cultivated Species and Hybrids in the Genus Camellia
Differences in Caffeine, Flavanols and Amino Acids Contents in Leaves of Cultivated Species and Hybrids in the Genus Camellia By TADAHIRO NAGATA Division of Agronomy, National Research Institute of Tea
More informationEffect of Clonal Specificity of the Monoterpene Alcohol Composition of Tea Shoots on Black Tea Aroma Profile
Effect of Clonal Specificity of the Monoterpene Alcohol Composition of Tea Shoots on Black Tea Aroma Profile ByTADAKAZUTAKEO Tea Technology Division, National Research Institute of Tea (Kanaya, Haibara,
More informationGAS-CHROMATOGRAPHIC ANALYSIS OF SOME VOLATILE CONGENERS IN DIFFERENT TYPES OF STRONG ALCOHOLIC FRUIT SPIRITS
GAS-CHROMATOGRAPHIC ANALYSIS OF SOME VOLATILE CONGENERS IN DIFFERENT TYPES OF STRONG ALCOHOLIC FRUIT SPIRITS Vesna Kostik 1*, Shaban Memeti 1, Biljana Bauer 2 1* Institute of Public Health of Republic
More informationDetermination Of Saponin And Various Chemical Compounds In Camellia Sinensis And Genus Ilex.
Determination Of Saponin And Various Chemical Compounds In Camellia Sinensis And Genus Ilex. Sensus Technical Note (SEN-TN-0027) 05/22/2009 ABSTRACT Youngmok Kim, Ph.D. and Daniel J. Wampler, Ph.D. Saponin
More informationChemical Components and Taste of Green Tea
Chemical Components and Taste of Green Tea By MUNEYUKI NAKAGAWA Tea Technology Division, National Research Institute of Tea It has been said that green tea contains various kinds of chemical substances
More informationDetermination of the concentration of caffeine, theobromine, and gallic acid in commercial tea samples
Determination of the concentration of caffeine, theobromine, and gallic acid in commercial tea samples Janna Erickson Department of Chemistry, Concordia College, 901 8 th St S, Moorhead, MN 56562 Abstract
More information10. THE ROLE OF PLANT GROWTH REGULATORS IN THE DEVELOPMENT, GROWTH AND MATURATION OF THE FRUIT
The Division of Subtropical Agriculture. The Volcani Institute of Agricultural Research 1960-1969. Section B. Avocado. Pg 77-83. 10. THE ROLE OF PLANT GROWTH REGULATORS IN THE DEVELOPMENT, GROWTH AND MATURATION
More informationComparison of the Chemical Components of Powdered Green Tea Sold in the US
JARQ 52 (2), 143-147 (218) https://www.jircas.go.jp omparison of the hemical omponents of Powdered Green Tea Sold in the US Hideki HORIE 1 *, Kaori EMA 1, Hiroshi NISHIKAWA 2 and Yoriyuki NAKAMURA 3 1
More informationRelationship between Mineral Nutrition and Postharvest Fruit Disorders of 'Fuerte' Avocados
Proc. of Second World Avocado Congress 1992 pp. 395-402 Relationship between Mineral Nutrition and Postharvest Fruit Disorders of 'Fuerte' Avocados S.F. du Plessis and T.J. Koen Citrus and Subtropical
More informationPetite Mutations and their Impact of Beer Flavours. Maria Josey and Alex Speers ICBD, Heriot Watt University IBD Asia Pacific Meeting March 2016
Petite Mutations and their Impact of Beer Flavours Maria Josey and Alex Speers ICBD, Heriot Watt University IBD Asia Pacific Meeting March 2016 Table of Contents What Are They? No or reduced mitochondrial
More informationUptake and Utilization of Nitrogen Applied to Tea Plants
Uptake and Utilization of Nitrogen Applied to Tea Plants By TSUGUO HOSHINA Makurazaki Branch, National Research Institute of Tea (Beppu, Makurazaki, Kagoshima, 898 Japan) Tea produced in Japan is mostly
More informationExperiment 6 Thin-Layer Chromatography (TLC)
Experiment 6 Thin-Layer Chromatography (TLC) OUTCOMES After completing this experiment, the student should be able to: explain basic principles of chromatography in general. describe important aspects
More informationSeparations. Objective. Background. Date Lab Time Name
Objective Separations Techniques of separating mixtures will be illustrated using chromatographic methods. The natural pigments found in spinach leaves, β-carotene and chlorophyll, will be separated using
More informationOregon Wine Advisory Board Research Progress Report
Grape Research Reports, 1996-97: Fermentation Processing Effects on Anthocyanin and... Page 1 of 10 Oregon Wine Advisory Board Research Progress Report 1996-1997 Fermentation Processing Effects on Anthocyanin
More informationRipening, Respiration, and Ethylene Production of 'Hass' Avocado Fruits at 20 to 40 C 1
J. Amer. Soc. Hort. Sci. 103(5):576-578. 1978 Ripening, Respiration, and Ethylene Production of 'Hass' Avocado Fruits at 20 to 40 C 1 Irving L. Eaks Department of Biochemistry, University of California,
More informationTechnical note. How much do potential precursor compounds contribute to reductive aromas in wines post-bottling?
Technical note How much do potential precursor compounds contribute to reductive aromas in wines post-bottling? Introduction The formation of unpleasant reductive aromas in wines is an issue of concern
More informationTHE GROWTH OF THE CHERRY OF ROBUSTA COFFEE
THE GROWTH OF THE CHERRY OF ROBUSTA COFFEE L WEIGHT CHANGES CORRELATED WITH WATER AVAILABILITY DURING DEVELOPMENT BY J. DANCER Department of Agriculture, Kawanda Research Station, Kampala, Uganda {Received
More informationEffect of Different Levels of Grape Pomace on Performance Broiler Chicks
Effect of Different Levels of Grape Pomace on Performance Broiler Chicks Safdar Dorri * (1), Sayed Ali Tabeidian (2), majid Toghyani (2), Rahman Jahanian (3), Fatemeh Behnamnejad (1) (1) M.Sc Student,
More informationDBP Formation from the Chlorination of Organics in Tea and Coffee
DBP Formation from the Chlorination of Organics in Tea and Coffee Tom Bond*, Seeheen (Celine) Tang and Michael R. Templeton Department of Civil and Environmental Engineering, Imperial College London t.bond@imperial.ac.uk
More informationThe Bioactive Compounds of Tea and Decaffeinated Tea (Camellia sinensis)
The Bioactive Compounds of Tea and Decaffeinated Tea (Camellia sinensis) 1 Canan Goksu and Ender Sinan Poyrazoglu Abstract In this study, phenolic compounds of tea and decaffeinated green and black tea
More information(36) PROHEXADIONE-CALCIUM AFFECTS SHOOT GROWTH AND YIELD OF LEMON, ORANGE AND AVOCADO DIFFERENTLY
(36) PROHEXADIONE-CALCIUM AFFECTS SHOOT GROWTH AND YIELD OF LEMON, ORANGE AND AVOCADO DIFFERENTLY Lauren C. Garner, Yusheng Zheng, Toan Khuong and Carol J. Lovatt 1 ABSTRACT Lemon (Citrus limon L.) and
More informationREVIEW Health Functions of Compounds Extracted in Cold-water Brewed Green Tea from Camellia Sinensis L.
JARQ 52 (1), 1-6 (2018) https://www.jircas.go.jp REVIEW Health Functions of Compounds Extracted in Cold-water Brewed Green Tea from Camellia Sinensis L. Manami MONOBE* Tea Research Division, Institute
More informationCustom Barrel Profiling
RESEARCH Custom Barrel Profiling Changing Toasting Profiles to Customize Barrels for Rodney Strong Vineyards Pinot Noir Program Rodney Strong Vineyards www.worldcooperage.com 1 OBJECTIVE The objective
More informationNippon Shokuhin Kagaku Kogaku Kaishi Vol. //, No. +,, 0.* 0.. (,**2) ,**1
640 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. //, No. +,, 0.* 0.. (,**2) 58, + * * +33* + * Changes in Catechin Content and Superoxide Anion Scavenging Activity of Goishi Tea During Manufacturing Tomoko
More informationApplication Note: Analysis of Melamine in Milk (updated: 04/17/09) Product: DPX-CX (1 ml or 5 ml) Page 1 of 5 INTRODUCTION
Page 1 of 5 Application Note: Analysis of Melamine in Milk (updated: 04/17/09) Product: DPX-CX (1 ml or 5 ml) INTRODUCTION There has been great interest recently for detecting melamine in food samples
More informationGrapes, the essential raw material determining wine volatile. composition. It s not just about varietal characters.
Grapes, the essential raw material determining wine volatile composition. It s not just about varietal characters. Paul Boss and Eric Dennis Food Futures Flagship and CSIR Plant Industry, P Box 350 Glen
More informationDetermination of catechins in wines 1 )
Vitis 9, 312-316 (1971) Istituto di Tecnologie Alimentari, Universita di Milano, Italy Determination of catechins in wines 1 ) by C. PoMPEr and C. PERI Introduction The determination of catechins (flavan-3-ols)
More informationRapid Tea Analysis on Poroshell 120 SB-C18 with LC/MS
Rapid Tea Analysis on Poroshell 12 SB-C18 with LC/MS Application Note Food and Beverage Authors Anne E. Mack and William J. Long Agilent Technologies, Inc. 285 Centerville Road Wilmington, DE 1988 USA
More informationTSKgel TECHNICAL INFORMATION SHEET No. 131
TSKgel TECNICAL INFORMATION SEET No. Analysis of Synthetic Sweeteners in Coffee by PLC Synthetic sweeteners are used in many foods because they have fewer calories than sugar. Acesulfame potassium (Acesulfame-K),
More informationExtraction of Acrylamide from Coffee Using ISOLUTE. SLE+ Prior to LC-MS/MS Analysis
Application Note AN796 Extraction of Acrylamide from Coffee using ISOLUTE SLE+ Page 1 Extraction of Acrylamide from Coffee Using ISOLUTE SLE+ Prior to LC-MS/MS Analysis This application note describes
More informationSamples: Standard solutions of rutin, quercetina, rosmarinic acid, caffeic acid and gallic acid. Commercial teas: Green, Ceilan, Hornimans and Black.
Tea is the third most consumed drink in world after water and coffee. It is prepared from plant shoots or leaves from Camellia Sinensis. All the varieties of this drink, available in the market (white,
More informationVarietal Specific Barrel Profiles
RESEARCH Varietal Specific Barrel Profiles Beaulieu Vineyard and Sea Smoke Cellars 2006 Pinot Noir Domenica Totty, Beaulieu Vineyard Kris Curran, Sea Smoke Cellars Don Shroerder, Sea Smoke Cellars David
More informationSUGAR AND ACID METABOLISM IN CITRUS FRUIT. Karen E. Koch 1
SUGAR AND ACID METABOLISM IN CITRUS FRUIT Karen E. Koch 1 Two important horticultural questions in this area are: 1. What affects sugar levels in citrus fruit? 2. What affects acid levels in citrus fruit?
More informationThe Importance of Dose Rate and Contact Time in the Use of Oak Alternatives
W H I T E PA P E R The Importance of Dose Rate and Contact Time in the Use of Oak Alternatives David Llodrá, Research & Development Director, Oak Solutions Group www.oaksolutionsgroup.com Copyright 216
More informationAnalysis of Resveratrol in Wine by HPLC
Analysis of Resveratrol in Wine by HPLC Outline Introduction Resveratrol o o Discovery Biosynthesis HPLC separation Results Conclusion Introduction Composition of flavoring, coloring and other characteristic
More informationCHAPTER 4 ISOLATION OF ANTIFUNGAL COMPOUNDS FROM C. dentata (Burm.f) C.A. Sm.
CHAPTER 4 ISOLATION OF ANTIFUNGAL COMPOUNDS FROM C. dentata (Burm.f) C.A. Sm. 4.1. INTRODUCTION 4.1.1. Compounds isolated from Cornaceae family Reports concerning isolation of compounds from Curtisia dentata
More informationPROMOTION OF EXTRACTION OF GREEN TEA CATECHINS IN WATER EXTRACTION AT LOW TEMPERATURE USING ULTRASOUND. Hitoshi Koiwai, Nobuyoshi Masuzawa
ICSV1 Cairns Australia 9-1 July, 007 PROMOTION OF EXTRACTION OF GREEN TEA CATECHINS IN WATER EXTRACTION AT LOW TEMPERATURE USING ULTRASOUND Hitoshi Koiwai, Nobuyoshi Masuzawa Musashi Institute of Technology
More informationFlavor and Aroma Biology
Flavor and Aroma Biology limonene O OCH3 O H methylsalicylate phenylacetaldehyde O H OCH3 benzaldehyde eugenol O H phenylacetaldehyde O neral O geranial nerolidol limonene Florence Zakharov Department
More informationBioactive polyphenols from wine grapes. Jeff Stuart Biological Sciences April 3, 2013
Bioactive polyphenols from wine grapes Jeff Stuart Biological Sciences April 3, 2013 Ellen Robb PhD candidate Friday, April 26 Stresses, both abiotic and biotic, stimulate phytoalexin synthesis in Vitis
More informationDr.Nibras Nazar. Microbial Biomass Production: Bakers yeast
Microbial biomass In a few instances the cells i.e. biomass of microbes, has industrial application as listed in Table 3. The prime example is the production of single cell proteins (SCP) which are in
More informationSample Questions for the Chemistry of Coffee Topic Test
Sample Questions for the Chemistry of Coffee Topic Test 1. During the 2013 Barista Championship, one of the contestants used a distillation apparatus to deliver a distilled coffee product as his specialty
More informationTannin Activity Variation with Maceration
Tannin Activity Variation with Maceration James A. Kennedy Department of Viticulture and Enology California State University, Fresno Wine Business Innovation+Quality March 4, 2015 St. Helena, CA Objective
More information3. MATERIALS AND METHODS
46 3. MATERIALS AND METHODS The present investigations Studies on flavan-3-ols and biological activity of Kangra tea [Camellia sinensis (L) O Kuntze] were carried out to explore fresh green tea shoots
More informationEnhancing the Flexibility of the NGC Chromatography System: Addition of a Refractive Index Detector for Wine Sample Analysis
Enhancing the Flexibility of the NGC Chromatography System: Addition of a Refractive Index Detector for Wine Sample Analysis Kiranjot Kaur, Tim Wehr, and Jeff Habel Bio-Rad Laboratories, Inc., 2 Alfred
More informationSeparation of Ovotransferrin and Ovomucoid from Chicken Egg White
Animal Industry Report AS 662 ASL R3105 2016 Separation of and from Chicken Egg White Sandun Abeyrathne Iowa State University Hyunyong Lee Iowa State University, hdragon@iastate.edu Dong U. Ahn Iowa State
More informationRESOLUTION OIV-OENO ANALYSIS OF VOLATILE COMPOUNDS IN WINES BY GAS CHROMATOGRAPHY
RESOLUTION OIV-OENO 553-2016 ANALYSIS OF VOLATILE COMPOUNDS IN WINES BY GAS CHROMATOGRAPHY THE GENERAL ASSEMBLY, In view of Article 2, paragraph 2 iv of the Agreement of 3 April 2001 establishing the International
More informationSeparating the Components of a Mixture
Separating the Components of a Mixture Introduction: Mixtures are not unique to chemistry; we encounter them on a daily basis. The food and drinks we consume, the fuel we use in our vehicles, building
More informationVinmetrica s SC-50 MLF Analyzer: a Comparison of Methods for Measuring Malic Acid in Wines.
Vinmetrica s SC-50 MLF Analyzer: a Comparison of Methods for Measuring Malic Acid in Wines. J. Richard Sportsman and Rachel Swanson At Vinmetrica, our goal is to provide products for the accurate yet inexpensive
More informationCorrelation of the free amino nitrogen and nitrogen by O-phthaldialdehyde methods in the assay of beer
APPLICATION NOTE 71798 Correlation of the free amino nitrogen and nitrogen by O-phthaldialdehyde methods in the assay of beer Authors Otama, Liisa, 1 Tikanoja, Sari, 1 Kane, Hilary, 2 Hartikainen, Sari,
More informationTabla 1. Estudios que han examinado los efectos de la EGCG sobre la neurogénesis y/o conducta en modelos de roedores.
transgénicos Dyrk1A YACtg152F7 Daily green tea infusion (equivalent to administering 0.6 1 mg/day pure EGCG) or daily administration of polyphenon 60 solution (0.8 g/l, Sigma) containing a mixture of polyphenolic
More informationEFFECT OF TOMATO GENETIC VARIATION ON LYE PEELING EFFICACY TOMATO SOLUTIONS JIM AND ADAM DICK SUMMARY
EFFECT OF TOMATO GENETIC VARIATION ON LYE PEELING EFFICACY TOMATO SOLUTIONS JIM AND ADAM DICK 2013 SUMMARY Several breeding lines and hybrids were peeled in an 18% lye solution using an exposure time of
More informationFast Analysis of Smoke Taint Compounds in Wine with an Agilent J&W DB-HeavyWax GC Column
Application Note Flavors and Fragrances Fast Analysis of Smoke Taint Compounds in Wine with an Agilent J&W DB-HeavyWax GC Column Author Vanessa Abercrombie Agilent Technologies, Inc. Abstract The analysis
More informationDefinition of Honey and Honey Products
Definition of Honey and Honey Products Approved by the National Honey Board June 15, 1996 Updated September 27, 2003 PART A: HONEY I. Definition Honey is the substance made when the nectar and sweet deposits
More informationUnderstanding Cap Extraction in Red Wine Fermentations
Understanding Cap Extraction in Red Wine Fermentations Max Reichwage, Larry Lerno, Doug Adams, Ravi Ponangi, Cyd Yonker, Leanne Hearne, Anita Oberholster, and David Block Driving innovation in grape growing
More informationInhibition effect of Tea (Camellia Sinensis) extract on the corrosion of mild steel in dilute sulphuric acid
Inhibition effect of Tea (Camellia Sinensis) extract on the corrosion of mild steel in dilute sulphuric acid C. A. Loto 1,2 1 Department of Mechanical Engineering, Covenant University, Canaan Land, PMB
More informationINFLUENCE OF ENVIRONMENT - Wine evaporation from barrels By Richard M. Blazer, Enologist Sterling Vineyards Calistoga, CA
INFLUENCE OF ENVIRONMENT - Wine evaporation from barrels By Richard M. Blazer, Enologist Sterling Vineyards Calistoga, CA Sterling Vineyards stores barrels of wine in both an air-conditioned, unheated,
More informationTakao IcHli and Kenichi HAMADA Faculty of Agriculture, Kobe University, Kobe and Agricultural Experiment Station of Hyogo Prefecture, Sumoto
J. Japan. Soc. Hort. Sci. 47(1) ; 1-6. 1978 Studies of `Rind Yellow Spot', a Physiological Disorder of Naruto (Citrus medioglobosa Hort, ex TANAKA)- Low Temperature and Ethylene Evolution from Injured
More informationAnaerobic Cell Respiration by Yeast
25 Marks (I) Anaerobic Cell Respiration by Yeast BACKGROUND: Yeast are tiny single-celled (unicellular) fungi. The organisms in the Kingdom Fungi are not capable of making their own food. Fungi, like any
More informationirofumi Terai Faculty of Agriculture, Kobe University, Nada-ku, Kobe 657 S ummary
J. Japan. Soc. Hort. Sci. 61 (4) : 805-812. 1993. Behaviors of 1-Aminocyclopropane-1-carboxylic Acid (ACC) and ACC Synthase Responsible for Ethylene Production in Normal and Mutant (nor and rin) Tomato
More informationAnalytical Report. Volatile Organic Compounds Profile by GC-MS in Cupcake Batter Flavor Concentrate
Millis Scientific, Inc 6400 Baltimore National Pike #201 Baltimore MD 21228 Telephone: 877-844-2635 Email: info@millisscientific.com Title Analytical Report Report No. 042216-001-6 Issue Date April 22,
More informationInfluence of climate and variety on the effectiveness of cold maceration. Richard Fennessy Research officer
Influence of climate and variety on the effectiveness of cold maceration Richard Fennessy Research officer What is pre-fermentative cold maceration ( cold soak ) and what are the benefits? Introduction
More informationEVOLUTION OF PHENOLIC COMPOUNDS DURING WINEMAKING AND MATURATION UNDER MODIFIED ATMOSPHERE
EVOLUTION OF PHENOLIC COMPOUNDS DURING WINEMAKING AND MATURATION UNDER MODIFIED ATMOSPHERE A. Bimpilas, D. Tsimogiannis, V. Oreopoulou Laboratory of Food Chemistry and Technology, School of Chemical Engineering,
More informationAnalytical Method for Coumaphos (Targeted to agricultural, animal and fishery products)
Analytical Method for Coumaphos (Targeted to agricultural, animal and fishery products) The target compound to be determined is coumaphos. 1. Instruments Gas chromatograph-flame thermionic detector (GC-FTD)
More informationEFFECT OF SOME TECHNOLOGICAL FACTORS ON THE CONTENT OF ACETALDEHYDE IN BEER
Studii şi Cercetări Ştiinţifice Chimie şi Inginerie Chimică, Biotehnologii, Industrie Alimentară Scientific Study & Research Chemistry & Chemical Engineering, Biotechnology, Food Industry 2010, 11 (3),
More informationAlcoholic Fermentation in Yeast A Bioengineering Design Challenge 1
Alcoholic Fermentation in Yeast A Bioengineering Design Challenge 1 I. Introduction Yeasts are single cell fungi. People use yeast to make bread, wine and beer. For your experiment, you will use the little
More informationInternational Food Research Journal 23(5): (2016) Nantitanon, W. and 1,2* Thitipramote, N.
International Food Research Journal 23(5): 229-2295 (206) Journal homepage: http://www.ifrj.upm.edu.my Short Communication Bioactive compounds and antioxidant activities of Camellia sinensis var. assamica
More informationFlavor and Aroma Biology
Flavor and Aroma Biology utline Introduction to our sensory system and the perception of flavor Relationships between fruit composition and flavor perception Fruit biology and development of flavor components
More informationQuestions. Today 6/21/2010. Tamar Pilot Winery Research Group. Tamar Pilot Winery Research Group. Phenolic Compounds in Wine
Questions Where in the grape berry do most of the important phenolic compounds in wine come from? How are skin tannins different from seed tannins Why are Pinot noir wines generally lighter in color than
More informationJournal of Chemical and Pharmaceutical Research, 2017, 9(9): Research Article
Available online www.jocpr.com Journal of Chemical and Pharmaceutical Research, 2017, 9(9):135-139 Research Article ISSN : 0975-7384 CODEN(USA) : JCPRC5 The Identification and Quantitation of Thymol and
More informationEffects of Leaf Removal and UV-B on Flavonoids, Amino Acids and Methoxypyrazines
Effects of Leaf Removal and UV-B on Flavonoids, Amino Acids and Methoxypyrazines Professor Brian Jordan Centre for Viticulture & Oenology, Lincoln University What are the major factors to be considered
More informationRapid Analysis of Soft Drinks Using the ACQUITY UPLC H-Class System with the Waters Beverage Analysis Kit
Rapid Analysis of Soft Drinks Using the ACQUITY UPLC H-Class System with the Waters Beverage Analysis Kit Mark E. Benvenuti, Raymond Giska, and Jennifer A. Burgess Waters Corporation, Milford, MA U.S.
More informationCORRELATIONS BETWEEN CUTICLE WAX AND OIL IN AVOCADOS
California Avocado Society 1966 Yearbook 50: 121-127 CORRELATIONS BETWEEN CUTICLE WAX AND OIL IN AVOCADOS Louis C. Erickson and Gerald G. Porter Cuticle wax, or bloom, is the waxy material which may be
More informationSimultaneous determination of twelve tea catechins by high-performance liquid chromatography with electrochemical detection
Simultaneous determination of twelve tea catechins by high-performance liquid chromatography with electrochemical detection Mitsuaki Sano,* a Michiko Tabata, a Masazumi Suzuki, a Masakuni Degawa, a Toshio
More informationEffect of Different Levels of Grape Pomace on Blood Serum Biochemical Parameters Broiler Chicks at 29 and 49 days of age
Effect of Different Levels of Grape Pomace on Blood Serum Biochemical Parameters Broiler Chicks at 29 and 49 days of age Safdar Dorri * (1), Sayed Ali Tabeidian (2), majid Toghyani (2), Rahman Jahanian
More informationHigher Resolution Separation of Organic Acids and Common Inorganic Anions in Wine
Application Note 73 Higher Resolution Separation of Organic Acids and Common Inorganic Anions in Wine INTRODUCTION The flavors imparted by wine are in part due to its organic acid composition. Tartaric,
More informationHigh-Resolution Sampling 2D-LC with the Agilent 1290 Infinity II 2D-LC Solution
High-Resolution Sampling D-LC with the Agilent 9 Infinity II D-LC Solution Reliable Quantification of Coeluting Substances Technical Overview Author Susanne Stephan Agilent Technologies, Inc. Waldbronn,
More informationHYDROGEN SULPHIDE FORMATION IN FERMENTING TODDY*
Ceylon Cocon. Q. (1974) 25, 153-159 Printed in Sri Lanka. HYDROGEN SULPHIDE FORMATION IN FERMENTING TODDY* E. R. JANSZ, E. E. JEYARAJ, I. G. PREMARATNE and D. J. ABEYRATNE Industrial Microbiology Section,
More informationApplication Note FP High Sensitivity Coumarin Analysis. Introduction. Keywords
FP-2 Introduction To prevent the production of illegal light diesel oil, which contains kerosene or heavy oil, 1 ppm of coumarin is added to either the kerosene or a heavy oil as a discriminator. The analysis
More informationSomchai Rice 1, Jacek A. Koziel 1, Anne Fennell 2 1
Determination of aroma compounds in red wines made from early and late harvest Frontenac and Marquette grapes using aroma dilution analysis and simultaneous multidimensional gas chromatography mass spectrometry
More informationAlcohol management in the winery
Alcohol management in the winery David Wollan, VA Filtration/Memstar Pty Ltd (On behalf Steve Clarkson) Options for lower wine alcohol Pick grapes earlier (Get it right in the vineyard) Wait for new yeast
More informationFunctional Dyeing and Finishing Using Catechins Extracted from Green Tea (II)
Journal of the Korean Society of Dyers and Finishers Vol., No. 5, pp. 7-13(8. ) Research Paper - Evaluation of Anti-oxidant Activity of the Fabrics treated with Green Tea Extracts - Songi Son, Kyungjin
More informationSeparation of a Mixture
Separation of a Mixture The isolation of pure components of a mixture requires the separation of one component from another. Chemists have developed techniques for doing this. These methods take advantage
More informationIT S TOO EASY TO JUST SAY. hot water and tea leaves are the only ingredients allowed BREWED TEA!
IT S T EASY T JUST SAY hot water and tea leaves are the only ingredients allowed BREWED TEA! Since 1988, when the first ice-tea drink bottled in PET in Europe was formulated in the R&D Laboratory at L
More informationEffects of Ground Ear Corn vs. Ear Corn Silage on Rumen Fatty Acid Content
RESEARCH CIRCULAR 183 NOVEMBER 1970 Effects of Ground Ear Corn vs. Ear Corn Silage on Rumen Fatty Acid Content A. D. PRATT H. R. CONRAD OHIO AGRICULTURAL RESEARCH AND DEVELOPMENT CENTER WOOSTER, OHIO CONTENTS
More informationEmerging Applications
Emerging Applications Headspace Analysis and Stripping of Volatile Compounds from Apple and Orange Juices Using SIFT-MS Introduction Differences in fruit varieties, fruit ripeness and processing techniques
More informationTHE SEPARATION AND IDENTIFICATION OF SOLANACEOUS ALKALOIDS FROM NORMAL AND GRAFTED PLANTS
[ 25O ] THE SEPARATION AND IDENTIFICATION OF SOLANACEOUS ALKALOIDS FROM NORMAL AND GRAFTED PLANTS BY G. M. JAMES AND B. H. THEWLIS Oxford Medicinal Plants Scheme, Department of Botany, University of Oxford
More informationUnit code: A/601/1687 QCF level: 5 Credit value: 15
Unit 24: Brewing Science Unit code: A/601/1687 QCF level: 5 Credit value: 15 Aim This unit will enable learners to apply knowledge of yeast physiology and microbiology to the biochemistry of malting, mashing
More informationThe Fermentation Process in Tea Manufacture
538 '949 The Fermentation Process in Tea Manufacture 10. THE CONDENSATION OF CATECHINS AND ITS RELATION TO THE CHEMICAL CHANGES IN FERMENTATION By E. A. H. ROBERTS Tocklai Experimental Station, Indian
More informationAvocado. recipe or working method? WLODEK. Wlodzimierz S. BOREJSZA-WYSOCKI Ph.D. IR-4 Southern Regional Laboratory Research Director
Avocado recipe or working method? WLODEK Wlodzimierz S. BOREJSZA-WYSOCKI Ph.D. IR-4 Southern Regional Laboratory Research Director Food & Environmental Toxicology Laboratory Institute of Food and Agricultural
More informationMETABOLIC FATE OF [ 14 C]GLUCOSE IN PERICARPS AND SEEDS OF COFFEA ARABICA AND COFFEA CANEPHORA FRUITS DURING DEVELOPMENT AND RIPENING
METABOLIC FATE OF [ 14 C]GLUCOSE IN PERICARPS AND SEEDS OF COFFEA ARABICA AND COFFEA CANEPHORA FRUITS DURING DEVELOPMENT AND RIPENING Yukiko Koshiro [a], Chifumi Nagai [b] and Hiroshi Ashihara [a] * Keywords:
More informationTECHNICAL DATA SHEET MATCHA GREEN TEA EXTRACT / A / HGL / CA11
MATCHA GREEN TEA EXTRACT / A / HGL / CA11 / Trade Name: MATCHA GREEN TEA EXTRACT / A / HGL / CA11 /. Product Code: ETVMAHGCA11. INCI Name: AQUA, GLYCERIN, CAMELLIA SINENSIS LEAF EXTRACT, POTASSIUM SORBATE.
More informationDevelopment and Properties of Green Tea with Reduced Caffeine
Journal of Experimental Agriculture International 17(6): 1-6, 2017; Article no.jeai.36537 Previously known as American Journal of Experimental Agriculture ISSN: 2231-0606 Development and Properties of
More informationMichigan Grape & Wine Industry Council Annual Report 2012
Michigan Grape & Wine Industry Council Annual Report 2012 Title: Determining pigment co-factor content in commercial wine grapes and effect of micro-oxidation in Michigan Wines Principal Investigator:
More informationPaul A. Ullucci, Marc Plante, Ian N. Acworth, Christopher Crafts, and Bruce Bailey Thermo Fisher Scientific, Chelmsford, MA, USA
The Spectro-Electro Array: A Novel Platform for the Measurement of Secondary Metabolites in Botanicals, Supplements, Foods and Beverages - Part 3: Metabolomics Paul A. Ullucci, Marc Plante, Ian N. Acworth,
More informationFlavonoids in grapes. Simon Robinson, Mandy Walker, Rachel Kilmister and Mark Downey. ASVO SEMINAR : MILDURA, 24 July 2014 AGRICULTURE FLAGSHIP
Flavonoids in grapes Simon Robinson, Mandy Walker, Rachel Kilmister and Mark Downey ASVO SEMINAR : MILDURA, 24 July 2014 AGRICULTURE FLAGSHIP Flavonoids in grapes Grape Flavonoids Flavonoids are important
More informationFlavonoids in grapes. Simon Robinson, Mandy Walker, Rachel Kilmister and Mark Downey. 11 June 2014 PLANT INDUSTRY
Flavonoids in grapes Simon Robinson, Mandy Walker, Rachel Kilmister and Mark Downey 11 June 2014 PLANT INDUSTRY Grapes to wine a 2 metabolic zoo Grapevines Hundreds of different metabolites determine Wine
More informationIMPACT OF RED BLOTCH DISEASE ON GRAPE AND WINE COMPOSITION
IMPACT OF RED BLOTCH DISEASE ON GRAPE AND WINE COMPOSITION A. Oberholster, R. Girardello, L. Lerno, S. Eridon, M. Cooper, R. Smith, C. Brenneman, H. Heymann, M. Sokolowsky, V. Rich, D. Plank, S. Kurtural
More informationUsing Natural Lipids to Accelerate Ripening and Uniform Color Development and Promote Shelf Life of Cranberries
Using Natural Lipids to Accelerate Ripening and Uniform Color Development and Promote Shelf Life of Cranberries 66 Mustafa Özgen and Jiwan P. Palta Department of Horticulture University of Wisconsin, Madison,
More informationTOASTING TECHNIQUES: Old World and New World RESEARCH. Joel Aiken and Bob Masyczek, Beaulieu Vineyard Maurizio Angeletti, Antinori Winery
RESEARCH TOASTING TECHNIQUES: Old World and New World Joel Aiken and Bob Masyczek, Beaulieu Vineyard Maurizio Angeletti, Antinori Winery www.worldcooperage.com 1 INTRODUCTION In the traditional art of
More information