Division of Agricultural and Food Chemistry Fall 2014 · Vice President and Chief Technology Officer of the Monsanto Company and one of the founding fathers of agricultural biotechnology

Division of Agricultural and Food Chemistry Fall 2014

CORNUCOPIA

including AGFD abstracts for the

248th American Chemical Society National Meeting

August 10 - 14, 2014

in

SAN FRANCISCO

KATHRYN DEIBLER, Program Chair

AGFD technical sessions take place at the Moscone Center (posters Wednesday afternoon)

Trends in Cooking Science symposium & book signing

4 Cooks 4 Books Meet the cooks (9am-noon), buy the books (12-1pm)

Sunday Moscone Ctr Hall E rm135

Join the AGFD Award Banquet

Tuesday, August 12th, 6-9pm at the North Beach Restaurant – 1512 Stockton St.

tickets at AGFD Information Table (Moscone Ctr)

page CONTENTS 2 Message from the Chair 3 Future AGFD programs 5 Award News 6 AGFD in Thailand 7 Puzzle Page 8 Membership application - join the team ! 9 Election Ballot 10 Roster of officers and committee chairs 11 Calling all volunteers 12 C4 = Communicating Chemistry: California Cuisine 13 Meeting Minutes 14 Once again it is time to elect Councilors 14 AGFD technical program w/abstracts

inside back cover Technical symposia/meeting rooms/meeting times matrix back cover Schedule of AGFD business/planning meetings and merrymaking

Visit our website - agfd.sites.acs.org - for a pdf of Cornucopia and much more. Check out our Facebook page - www.facebook.com/agandfood - and ‘like’ us !

http://www.facebook.com/agandfood

2 Cornucopia - Fall 2014 AGFD

MESSAGE FROM THE CHAIR

The spring national meeting in Dallas was a great success. We presented 137 abstracts that covered a diverse range of

symposium topics, which ranged from chemometrics in food and flavor, biosensors and nanotechnology in food and agriculture, to bioactive compounds in foods such as sweeteners and oats. All of the technical sessions were well

attended. As always, there was great participation at both the undergraduate and graduate research symposia. I and

all other student symposia judges were impressed by the excellent research presented. Kudos to all the student

research competition finalists. I thank all of the symposium organizers and presenters for their tireless effort and

contributions towards making the program successful. I also extend thanks to the ACS staff members for their help in planning every stage of the program. As we move forward, the fall meeting in San Francisco will be an even greater success. Chair-elect Kathryn Deibler has put together a great program. With 17 scientific symposia, the meeting will be

one of the best AGFD national meeting programs. “Trends in Cooking Science” symposium by celebrity scientists

Guy Crosby, Harold McGee and others will draw a big crowd. “Advances in Wine Research” will cover a broad area in

wine research, examining both volatiles on wine aroma, and non-volatiles on taste and mouth-feel. The symposium will also address wine oxidation chemistry and vineyard sustainability. “Importance of Chirality to Flavor Compounds” organized by Gary Takeoka and Karl-Heinz Engel, and “The Chemistry of Sesquiterpenes” organized by Neil Da Costa

and Robert Peterson will address the frontiers of chirality and flavor research. Other highlighted symposia include “Chemical Changes During Commercial Processing of Food”, “Authentication and Adulteration of Food”, “Advances in Food Allergen Research: Identification, Detection, Characterization, and Mitigation”, “Novel Approaches for Food Verification”, “Recent Advances in Assembly and Applications of Food Colloids and Biopolymers”, “High Performance Foods and Beverages”. On top of all of these technical symposia, the Young Scientist Award Symposium will showcase the research talent of outstanding young scientists in the division. The AGFD Division Award

Symposium will have world renowned researchers give presentations recognizing Professor Thomas Hofmann’s contributions in flavor chemistry. The Journal of Agricultural and Food Chemistry Best Paper Awards will be presented at the meeting, and the Sterling B. Hendricks Memorial Lectureship will be given by Dr. Robert T. Fraley, Executive Vice President and Chief Technology Officer of the Monsanto Company and one of the founding fathers of agricultural biotechnology. In addition, over 100 abstracts will be presented in the general papers and poster sessions covering analytical methodology, flavor chemistry, food processing, and many other aspects of food and agricultural chemistry. Last, but not least, we will have our Student Competition Communicating Chemistry: California Cuisine (C4) on August 11 at the Art Institute of California. I guarantee that everyone will have plenty to look forward to. The

Division’s banquet will be on Tuesday, August 12th. Tickets will be available at the Information Table. I welcome

everyone to join me at the banquet to celebrate the awardees, as well as recognize new AGFD and ACS fellows from our division. My term as the chair of the division went by surprisingly fast. My experience as the chair of the division was both enjoyable and rewarding. I thank all the division members for giving me the opportunity to serve. I also thank the AGFD executive committee for the help they have provided me. I wish to express special thanks to the past

chair, Lauren Jackson, for her continued support. I also thank Charlie Brine, Mike Tunick, Michael Appell, Steve

Toth, Alyson Mitchell, Carl Frey, and many others, for their volunteered contributions in making the division ever more vibrant. Lastly, I thank chair-elect, Kathryn Deibler, for putting on a great technical program for the fall meeting, and for her leadership in the division. None of this would be possible without the hard work and dedication of these wonderful people. Thank you.

Michael C. Qian, Professor 2014 AGFD Chair

Department of Food Science and Technology, Oregon State University [email protected]

CORNUCOPIA EDITORIAL STAFF & CONTACT INFORMATION

Editor-in-Chief C. Frey Pepsi-Cola R&D [email protected] 914-742-4832 General Manager P. White Staff C. Kent, L. Lane, J. Olsen

Deadline for submission of content for Spring Cornucopia: January 15.

AGFD Cornucopia - Fall 2014 3

FUTURE PROGRAMS

DENVER - March 22-26, 2015 Phenolic and Polyphenolic Chemistry in Food Processing - Brian Guthrie, Cargill, Minneapolis, [email protected]

Sample Preparation for Nutraceutical & Functional Food Analysis (plus workshop) - Dave L. Luthria USDA, [email protected]

Medicinal and Aromatic Crops: Production, Phytochemistry and Utilization - Charles L. Cantrell, USDA, ARS, [email protected]; Valtcho Jeliazkov, University of Wyoming, Dept. Plant Science, [email protected]

General Papers and General Posters - Kathryn Deibler, Consultant, [email protected]

Graduate Student Symposium - Charles Brine, Princeton ChitoCare, LLC, [email protected]

Undergraduate Symposium - Charles Brine, Princeton ChitoCare, LLC, [email protected]

ACS National Meeting Theme: Chemistry of Natural Resources

BOSTON - August 16-20, 2015 Food Toxicants Formed During Food Processing and Storage - Liangli (Lucy) Yu, [email protected], [email protected] Shuo Wang, [email protected]

Environmental Effects on Plant Volatile Formation and Nonvolatile Composition - Agnes Rimando, USDA, [email protected] Michael Qian, Oregon State University. [email protected]

Chemistry, Composition and Analysis of Dietary Supplements - Kevin Goodner, Synergy Flavors. [email protected] Youngmok Kim Sensus, Synergy Flavors, [email protected]; Mathias Sucan, Pfizer, [email protected]

History of Research in Flavors - Gavin Sacks, Cornell University, [email protected]

Browned Flavors: Analysis, Formation and Physiology - Michael Granvogl, Technical University of Munich [email protected] Devin Peterson, University of Minnesota, dgp@umn@edu; Peter Schieberle, Technical University of Munich, [email protected]

Challenges in Applied Flavor Sciences - Andy Taylor, [email protected], James Marshall and Lewis Jones, Mars Petcare UK

Metabolites & Metabolomics of Food Bioactives & Influence of Gut Microbiota: Chemistry & Health Effects Shengmin Sang, North Carolina State University, [email protected] Fereidoon Shahidi, Memorial University of Newfoundland, [email protected]

Young Scientist Award Symposium - Charles Brine, Princeton ChitoCare, LLC, [email protected]

Kenneth A. Spencer Award Symposium (AGRO co-spons.) - Eckhard Hellmuth, UMKC, [email protected]

General Papers and General Posters - Bosoon Park

ACS National Meeting Theme: Innovation from Discovery to Application

SAN DIEGO - March 13-17, 2016 International Student Symposium - TBD

Nano-Biotechnology in Foods and Nutraceuticals - Fereidoon Shahidi, Memorial University of Newfoundland, [email protected]

Nutritional Oils and Omega-3s - Fereidoon Shahidi, Memorial University of Newfoundland, [email protected]

mailto:[email protected]

























Graduate Student Symposium - Charles Brine, Princeton ChitoCare, LLC, [email protected]

Undergraduate Symposium - Charles Brine, Princeton ChitoCare, LLC, [email protected]

General Papers and General Posters - Bosoon Park

PHILADELPHIA - August 21 – 25, 2016 Advances in Taste Research for Sodium & Sugar Reduction - Jane Leland, Kraft Foods, [email protected] Louise Slade, Food Polymer Science Consultancy, [email protected] Thomas Hofmann, Technical University of Munich, Germany [email protected]

Flavor Stability: Chemical Changes in Flavor Molecules, Flavor-Food Matrix Interactions, Flavor Encapsulation - Michael Qian, Oregon State University, [email protected] Bob McGorrin, Oregon State University, [email protected]

The Chemistry Behind Health Effects of Whole Grains - Shengmin Sang, North Carolina State University, [email protected]; Rikard Landberg, Swedish University of Agricultural Sciences, [email protected]

Young Scientist Award Symposium - Charles Brine, Princeton ChitoCare, LLC, [email protected]

AGFD Division Award Symposium - Kathryn Deibler, [email protected]

Sterling Hendricks Memorial Lectureship (co-sponsored by AGRO/AGFD) - Michael H. Tunick, USDA, ARS, Eastern Regional Research Center, [email protected]; Kim Kaplan, USDA-Agricultural Research Service, Beltsville, MD20705, [email protected]

General Papers and General Posters - Navindra Seeram

BEYOND 2016 Biotransformation in the Body - Alyson Mitchell, University of California, Davis, [email protected]

Chemistry of Nonvolatile Compounds in Beverages - Mathias Sucan, Pfizer, [email protected]

Emerging Trends in Nano-bioactives for the Prevention of Chronic Diseases - Bhimu Patil; Texas A&M University, [email protected] G. K. Jayaprakasha; Texas A&M University, [email protected]

Chemistry of Phenolics from Fruits and Vegetables - G. K. Jayaprakasha; Texas A&M University, [email protected] Bhimu Patil; Texas A&M University, [email protected]

Advances in Flavor Analysis - Michael Qian, Oregon State University, [email protected]

The Bliss Point: Food Satiety and Food Mood Effects - blissful organizer needed

Metabolomics Diet and Effect - organizer needed

PACIFICHEM - Dec. 15-20, 2015, Honolulu Advances in functional food and flavor chemistry (#329) - Michael C. Qian, Oregon State University [email protected], Markus Herderich, Zhen-Yu Chen, Chi-kun Wang, Hirotoshi Tamura, Kerry Wilkinson, Alyson Mitchell, Qing X. Li Chemical Ecology Applied to Sustainable Agriculture (#105) - Coralia Osorio Roa, Universidad Nacional de Colombia, [email protected] Jose Mauricio Simões Bento, Tetsuo Ando, Xin Chen Nutraceuticals and Functional Food Ingredients: Chemistry and Health (#285) - Fereidoon Shahidi, Memorial University of Newfoundland, [email protected], Chi-Tang Ho, Ronald B. Pegg, Kazuo Miyashita

INTERNATIONAL FLAVOR AND FRAGRANCE CONFERENCE (replaces Greece flavor meeting) - Michael Qian, Oregon State University, [email protected] Chi-Tang Ho, Rutgers University, [email protected] Fereidoon Shahidi, Memorial University of Newfoundland, [email protected]





mailto:%[email protected]%22























AWARD NEWS

Five long-standing contributors to Agricultural and Food Chemistry and participants in AGFD activities will be presented at the ACS Fall Meeting with the prestidious Fellow of the Agricultural and Food Chemistry Division Award. Attend the AGFD Award banquet at the Fall ACS National meeting and congratulate the newest AGFD Fellows: Dr. Agnes M. Rimando of the USDA – ARS at University, MS; Dr. Eric Decker of the University of Massachusetts Department of Food Science at Amherst; Dr. Michael C. Qian of the Oregon State University Dept of Food Science & Technology at Corvallis; Dr. Shridhar K. Sathe of the Florida State University Department of Nutrition, Food & Exercise Sciences at Tallahassee; and Dr. Min-Hsiung Pan of the National Taiwan University Dept of Food Science & Technology at Taipei.

2014 Teranishi Fellowship Award Geoffrey A. Dubrow, Dept. of Food Science & Nutrition, University of Minnesota won the 2014 Teranishi Fellowship. His advisor is Prof. Devon Peterson. Dubrow proposes to work in the area of a Chemometric Approach to Characterize Aged Wine Flavor. This Fellowship, in honor of long time AGFD member, Dr. Roy Teranishi, is awarded to a promising student early in their academic career to foster their research progress and education.

2014 Graduate Student Research Award The 2014 Graduate Student Research Awardee is Kim K. Hixson, Washington State University. She received a $1000 cash award and commemorative plaques along with reimbursement of her travel expenses to the Dallas ACS Meeting to deliver her presentation addressing strategies to create designer biomass plants capable of producing multiple biofuels/biochemicals. Participation in this Symposium is intended by AGFD to give national recognition to the excellent research being carried out by graduate students in the Agricultural and Food Chemistry areas and designed to encourage continued research excellence and future careers in the field.

2014 Undergraduate Student Research Awards The 2014 Undergraduate Student Research Awards were determined by a competition which culminated in a Symposium at the Dallas ACS Meeting in March. The 2015 Undergraduate Student Research Awardees are: 1st Place: Christopher A. Tollett, Biosciences Inst., Arkansas State University and 2nd Place: Matthew Amicucci, Dept. of Food Science & Nutrition, University of California-Davis. They received $750 and $250 cash awards, respectively, and commemorative plaques along with reimbursement of their travel expenses to the Dallas ACS Meeting to deliver their presentations. Participation in this Symposium is intended by AGFD to give national recognition to the excellent research being carried out by undergraduate students in the Agricultural and Food Sciences and is designed to encourage continued research excellence and future careers in the field.

2014 Award for Advancement of Application of Agricultural and Food Chemistry Prof. Thomas Hofmann, Technical University of Munich Germany is the recipient of the 2014 Award for Advancement of Application of Agricultural and Food Chemistry. This prestigious award, consisting of $3000, a plaque and meeting travel expenses, is sponsored by International Flavors & Fragrances and administered by AGFD. It will be presented to Prof. Hofmann at the AGFD Awards Banquet in August during the 248th ACS Meeting. Prof. Hofmann is an internationally recognized leader in food, flavor and sensory research. Most recently he has done work regarding the psychometric & taste receptor response, in particular, steviol glycosides He studied food chemistry at the University of Erlangen-Nürnberg, received his PhD (1995) and habilitation (1998) from the

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6 Cornucopia - Fall 2014 AGFD continued from the previous page -

Chemistry Dept. TU München (TUM). From 1999 to 2002, he was Deputy Director, German Research Center for Food Chemistry of the Leibnitz Society. In 2002, he was named Chair of Food Chemistry of the University of Münster. Since 2007 he holds the Chair of Food Chemistry and Molecular Sensory Science at TUM, is head of the Bioanalytics Unit. Center of Nutrition & Food Sciences, and since 2009 VP for research and innovation of TUM. He has published >270 papers and 40 patents, and has received prestigious awards: Kurt-Täufel Award of the Young Scientist, German Chemical Society (1999), Young Scientist Award of the AGFD, ACS (1999), the AGFD Fellow Award, ACS (2008) & the JAFC Research Article of the Year Award, ACS (2013). He is Co-Advisor of the ACS International Student Chapter sponsored by AGFD.

AGFD congratulates all these awardees and looks forward to their continued successes and contributions.

The First Joint ACS AGFD-ACS ICSCT Agricultural and Food Chemistry Symposium

AGFD and the International Chemical Sciences Chapter in Thailand held the first joint meeting ever staged by an ACS division and an international chapter. The symposium took place March 4-5 at the Montein Riverside Hotel in Bangkok, Thailand and was attended by 180 scientists from 12 countries. It was organized by Kanjana Mahattanatawee (Siam University), Agnes Rimando (USDA, ARS, Oxford, MS), Lauren Jackson (FDA, Bedford Park, IL), Peter Scheiberle (Technical University of Munich), and Michael Tunick (USDA, ARS, Wyndmoor, PA). Kanjana has served as President of ACS ICSCT since its inception in March 2011 and Agnes is the Chair

of the Subcommittee on Asia and the Pacific Basin of the ACS International Activities Committee. James Seiber (University of California, Davis) started the first day with a plenary lecture in the main meeting room (shown below) and Peter Schieberle did the same on the second day. Two concurrent sessions were then held, covering dairy products, flavor chemistry, food bioactives and health, and food safety. A poster session with 70 participants also took place. Eight of the speakers judged the posters and awarded two prizes. The first place winner was Siriphat Wibunthanangkul, Khon Kaen University, Thailand, for Effects of Enzymatic Treatment and Homogenization on Bioactive Properties of Microencapsulated Gac Aril Powder. The second

place winner was Yunita S. Mardhiyyah, Bogor Agricultural University, Indonesia, for Development of Centella asiatica-based Functional Drinks with Antioxidant Activities. A large schedule board outside the meeting rooms served as a gathering place for attendees. Several exhibitors had tables in this area. All attendees received a carrying bag and a book of abstracts. A volume of proceedings will follow. The many fruitful interactions between the participants were an indication that more of this type of meeting will be just as successful in the future. (Report submitted by Michael Tunick)


GOLDEN GATE GRID 1

1

2

3 4 5 5 6 7 8 9 10 10 11 12

13 14 14 15

16 17 19 18 19 A prize to the first send

20 21 22 23 a correct solution to:

24 25 26 27 26 28 29 Carl Frey

27 30 31 32 30 33 by e-mail to -

34 35 33 36 37 38 39 [email protected]

or

40 41 42 40 43 44 or fax to

45 46 47 48 49 914-742-4679

50 49 51 52 53

54 55 56 57 58 56 59 60

57 61 70 62 63 60 64 65

66 67 68 69 70

71 72 73 74

75 76 77

ACROSS 41 summer zodiac sign DOWN 38 swiftly

1 often feathery neckwear 43 fashion model 1 southwestern neckware 39 former Russian ruler

5 TV, movies, newspapers 45 portray a role 2 planets, moons and stars 42 lowest deck on a ship

10 ---Ventura: Pet Detective 46 trade secrets 3 working hard 44 Miami suburb: --- Locka

13 San Francisco footballers 48 RN workplace 4 anti anti (structurally) 47 banned electrical coolants

15 Trigger rider 49 separated 5 re -- fa 52 on the train

16 pigment-free complexion 50 element 52 – which can 6 (R1)-C=C(R2)-OH 53 Sex -- or Phys. --

17 switch position cause garlic breath 7 formerly Mt. McKinley 55 coherent radiation source

18 Rolling Stones tune 51 San Francisco conveyance 8 vibrational spectroscopy 56 explosive C7H5N3O6

20 just about all 54 acid + base ---- 9 film sensitivity measure 59 aches

21 MASH star (w/63Down) 57 guitarist/vocalist : -- King 10 ~ 1% of earth’s atmosphere 60 Please, ---- of you!

23 drunkard 58 poem or song of praise 11 Telegraph Hill landmark 63 see 21 Across

24 element of a genius 59 circumference/diameter 12 natural photo receptor 64 exams for the college bound

25 golf course target 61 what a cheap dye did 13 notoriety 65 applaud

27 spy novelist: -- Carre 62 NaOH + tallow ---- 14 A thousand times, -- ! 66 trigonometry ratio

28 picnic spoilers 64 healing indicator 19 government super-snoopers 67 back on a ship

30 US Army base in SF 66 ---- Rica or ---- Del Sol 21 she’s The Little Mermaid 69 marathoner’s energy shot

33 60’s – Art movement 68 Mtn Dew can metal 22 element of glitzy signage 70 home of the Buckeyes

34 a group of soldiers 69 hockey position 25 a most refreshing beverage 73 green slot on roulette wheel

36 gross! 71 --- for the money 27 -- You Like It 74 -- Big Fat Greek Wedding

37 metal that reacts 72 Steve McQueen’s wheels 29 a good one can take a joke

violently w/H2O in Bullitt 30 left on a ship

39 tango requirement 75 Paul McCartney title 31 caviar

40 adds to the payroll 76 right now 32 social misfit

77 gov’t org. w/eagle logo 34 ----- All Folks!

35 the San Francisco treat



AGFD DIVISION MEMBERSHIP APPLICATION

The Agricultural and Food Chemistry Division (AGFD) of the American Chemical Society (ACS) is a non-profit organization dedicated to the technical advancement of all aspects of agricultural and food chemistry. AGFD encourages technical advancement in the field by - - organizing symposia/workshops on agricultural/food chemistry at ACS national meetings and other venues - publishing proceedings of AGFD symposia - providing cash awards and recognition to leading undergraduate and graduate students, young scientists and established scientists in the field of agricultural and food chemistry - publishing the Cornucopia newsletter - hosting social and networking gatherings at ACS national meetings

Join the 3000 members of the AGFD division. At ACS National Meetings you can meet and discuss division activities at the AGFD Information table located near the AGFD technical session rooms. Use the membership application form (below) or join on-line at www.acs.org (click on Technical Divisions and then select Join a Division) or by mail American Chemical Society; Member and Subscriber Services; PO Box 182426; Columbus, Ohio 43218-2426 or call ACS at (800)333-9511 in US. Payment by Visa/Master Card or American Express is an option.

APPLICATION FOR AGFD DIVISION MEMBERSHIP (7623P)

title name

1st address line 2nd address line

city state

Zip code country

e-mail address phone

check one

MEMBERSHIP FEE

[ ] I am an ACS member and wish to join AGFD ($10.00)

[ ] I am not an ACS member and wish to join AGFD ($15.00)

[ ] I am a full time student and wish to join AGFD ($10.00)

Be cool J O I N A G F D

Return application, with payment (payable to American Chemical Society), to AGFD Membership Chair:

Dr. Lucy Yu University of Maryland

Department of Nutrition & Food Science, 3303 Marie Mount Hall

College Park MD 20742


ELECTION OF DIVISION COUNCILORS

If you are a full member of AGFD, please vote by marking the ballot below, signing in the space provided, and printing your name legibly beneath the signature. Fold the page on the dotted lines so that the ballot is on the inside and the mailing address on the outside. Tape or a staple the open edges, affix postage and mail. Ballots must be received by November 1, 2014. After your membership is verified, the portion of the form with your signature and name will be removed prior to opening and counting the ballots. Thank you for exercising your democratic franchise.

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Vote for 2 Councilors for the 2015 - 2017 term (or write in your own candidate) [ ] John W. Finley [ ] Michael J. Morello or write in [ ] _____________________________________ John W. Finley and Michael J. Morello are Councilors whose terms expire in 2014.

and Vote for 1 Alternate Councilor for the 2015 - 2017 term (or write in your own candidate) [ ] Keith R. Cadwallader or write in [ ] _____________________________________ Keith R. Cadwallader is an Alternate Councilor whose term expires in 2014.

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member signature

__________________

affix stamp

member printed name

__________________

to Michael H. Tunick USDA-ERRC 600 E. Mermaid Lane Wyndmoor PA 19038


AGFD OFFICERS & COMMITTEE CHAIRS

Chair - Serves 1 year. Presides over Division meetings & appoints committees Michael Qian Oregon State Univ. Dept. of Food Science and Technology Corvallis OR 97330 541-737-9114 [email protected]

Chair-Elect - Serves 1 year. Substitutes for the chair as needed Kathryn Deibler Food Science Research & Development Consultant 517 Carleton Rd Westfield NJ 07090 908-601-5570, [email protected]

Vice-Chair - Serves 1 year. Assists Chair-elect. Develops future technical programs. Bosoon Park USDA-ARS 950 College Station Rd. Athens GA 30605 706-546-3396, [email protected]

Secretary - Responsible for Division correspondence and meeting minutes. Michael Tunick USDA-ARS Eastern Regional Research Center 600 E. Mermaid La. Wyndmoor PA 19038 215-233-6454 [email protected]

Treasurer - Responsible for Division finances. Stephen Toth International Flavors & Fragrances R&D 1515 Hwy. 36 Union Beach NJ 07735 732-335-2772 [email protected]

Cornucopia Editor - Edits newsletter. Carl Frey Pepsi-Cola R&D 100 E. Stevens Avenue Valhalla NY 10595 914-742-4832 [email protected] Public Relations - Publicizes Division. Charles Brine - [email protected]

Councilors - Represent Division for 3 years on ACS council. Michael Appell (thru ’16) [email protected] John Finley (thru ‘14) [email protected] Michael Morello (thru ‘14) [email protected] Agnes Rimando (thru ‘15) [email protected]

Alternate Councilors - Substitute for Councilors that can not attend Council meetings. Serves 3 years. Charles Brine (thru ‘15) [email protected] Keith Cadwallader (thru ’14) [email protected] Alyson Mitchell (thru ’16) [email protected] Fereidoon Shahidi (thru ‘16) [email protected]

At-Large Executive Committee Members - Assist in management of Division. Serves 3 years. Terry Acree (thru ‘15) [email protected] Jane Leland (thru ‘14) [email protected] Robert McGorrin (thru ‘14) [email protected] Mathias Sucan (thru ‘15) [email protected]

Awards Committee - Solicits nominations, oversees awards process. Chair Steve Nagy [email protected] Student Awards Chi-Tang Ho [email protected] Fellow Awards Fereidoon Shahidi [email protected] Canvassing Stephen Toth [email protected]; Artemio Tulio, Jr. [email protected]

Finance - Monitors the Division’s finances for 1 year. Filled by Immediate Past Chair Lauren Jackson [email protected]

Hospitality - Organizes receptions and banquets. Charles Brine [email protected]

Membership - Recruits and retains Division members. Lucy Yu [email protected]

Nominations - Develops officer slate Served by Immediate Past Chair. Lauren Jackson [email protected]

Web Master - Maintains web site. Michael Appell [email protected]

Flavor subdivision - Develops symposia. Chair Sanjay Gummalla [email protected] Chair-Elect Valeria Acquarone [email protected] Vice-Chair Kawaljit Tandon [email protected] Secretary Ryan Elias [email protected]

Functional Foods & Natural Products subdivision - Develops symposia. Chair Luke Howard [email protected] Chair-Elect Youngmok Kim [email protected] Vice-Chair Lulu Henson [email protected] Secretary Steve Talcott [email protected]

Biotechnology subdivision - Develops symposia. Chair Sam R. Nugen [email protected] Chair-elect Joey N. Talbert [email protected] Vice-chair Rashmi Tiwari [email protected] Secretary Nitin Nitin [email protected]

Nutrition subdivision - Develops symposia. Chair Britt Burton-Freeman [email protected] Chair-elect Anne Kurilich [email protected] Vice-Chair Indika Edirisinghe [email protected] Secretary Luke Howard [email protected]





Calling All Volunteers!

AGFD is a volunteer run organization and heavily depends on the support of its volunteers. With the Fall National Meeting in San Francisco being so large, there is a great need for your help. Some needs include:

At the Fall National Meeting in San Francisco volunteers are needed at the book signing on Sunday morning; at the ACS Graduate & Postdoctoral Scholars Reception on Monday evening; and the Undergraduate Speed Networking with Chemistry Professionals on Monday evening – contact Kathryn Deibler*

Our newly forming Communications Committee needs help to consolidate, organize, and distribute essential AGFD information to our members. Experience with social media are needed – contact Mike Appell *

Nominations for division awards – AGFD sponsors several prestigious awards. Volunteers are needed to nominate deserving members and review awards – contact Steven Nagy*

Subdivisions provide opportunity to further specialize your area of interests within the AGFD – Flavor – Sanjay Gummalla*; Functional Foods & Natural Products – Luke Howard*; Nutrition - Luke Howard; Biotechnology – Sam Nugen*

Future Programs – AGFD symposia held at the national meeting and other ACS meetings are organized by volunteers. If you have an idea for a compelling symposium or want to help out with future programs, join us for the Future Programs Planning Meeting on Monday during the noon break. Contact Bosoon Park*

AGFD Table at the National Meeting – Help provide information about the division and the meeting as people stop by the table located outside the technical program meeting rooms. Contact Bosoon Park*

*see AGFD Officers & Committee Chairs roster (page 10) for contact info

C4 = Communicating Chemistry: California Cuisine For the C4 competition, teams of up to 4 students submit a 3-minute video on their chosen topic, which must fit this year’s theme (California Cuisine). Three finalist teams were selected based on the following criteria: Scientific merit; Clarity; Entertainment/fun value; Connection of theme to broader chemical topics. Entries, which were due by June 18th, relate to the cuisine of California, interpreted broadly. Among other possibilities, entries could focus on a dish native to (or popularized in) California; ingredients important to California; or a chemical transformation that either unites the cuisine or is heavily on display throughout the cuisine. The final takes place on Monday, August 11th, 2014, during the 248th ACS Meeting. Student teams will prepare live, interactive presentations on their topics, as well as a display modeled after a science fair. This year’s judges are: Harold McGee, Guy Crosby, and Mark Davis. More details can be found at: www.hws.edu/news/californiacuisine.aspx. Tickets can be purchased through ACS registration.









AGFD Executive Committee Meeting Minutes Sunday, March 16, 2014 Marriott City Center, Dallas, TX

Takes place at each National Meeting Attendees: Michael Qian; Kathryn Deibler; Bosoon Park; Stephen Toth; Michael Appell; Agnes

Rimando; John Finley; Michael Morello; Sara Risch; James Seiber; Navindra Seeram; Neil De Costa; Lucy Yu; Charles Brine; Luke Howard; Brian Guthrie; Jane Leland

AGFD Chair Michael Qian called the meeting to order at 5:00 p.m. CST

Minutes from the previous executive meeting were approved with no changes.

The Treasurer’s Report was given by Stephen Toth. AGFD’s total assets are $655,861. Since January 1, revenues exceeded expenditures by $13,165 and investments increased by $51,979. We received $18,000 of external funding from PepsiCo specifically allocated to a symposium. The total cost to the Division for the Indianapolis meeting was $27,216. It was suggested that a finance investment committee be formed with some mentoring from current leadership, Steve Nagy. Michael Morello will follow-up on this. Steve Toth may be a good candidate for this.

Michael Qian reported that the Dallas Program has 180 abstracts and 18 sessions. Kathryn Deibler reported that the San Francisco Program abstract submission is still open until March 21. So far there are 70 poster and about 160 oral abstract submissions. A budget of approximately $33,000 was accepted for the San Francisco meeting.

It was noted that Thematic programming gets priority for convention center location. Colocations with other divisions also help. In Denver we want to co-locate with Environmental Division. Kathryn Deibler will be distributing a letter to the ACS meeting staff and M&E committee justifying central location for San Francisco and requested feedback from the AGFD Executive Committee when the draft is distributed next week.

Kathryn Deibler reported that almost all who were contacted about their programs in Dallas are holding them as scheduled. Jim Seiber and John Finley said they will organize a thematic session on water for the Denver meeting.

Michael Morello, Michael Appell, John Finley and Agnes Rimando gave the Councilor’s Report. Michael Morello reported that the formula for allocation of funds for divisions will be changing. The base allocation will be increased and the programming allocation reduced. This has almost no impact on AGFD. ACS is looking for international outreach and specifically highlighted Agnes Rimando’s efforts with the Thailand chapter. There is a general trend of reduced membership in technical divisions. It is desired that Divisions look at tapping local sections. Looking to the membership committee for assistance. At this meeting, there is a policy being emphasized regarding the unauthorized capture of information.

Michael Appell reported that there are new programs for K-12. Nation Chemistry Week theme this year will be hard candy. The need for using social networking was reiterated, along with the need to establish a committee.

Awards Committee Report: a. IFF/AGFD Award – Michael Qian reported for Steven Nagy that the 2014 AGFD awardee is Dr.

Thomas Hofmann b. AGFD Fellow Awards - Fereidoon Shahidi will report once the names are decided c. Student Awards – Michael Qian reported the 2014 Teranishi Graduate Fellowship in Food Chemistry

for Dr. Chi-Tang Ho. Geoffrey A. Dubrow of Department of Food Science and nutrition, University of Minnesota is the recipient. His advisor is Dr. Devin Peterson

d. Graduate Student Symposium - Charles Brine continues on the next page

AGFD Cornucopia - Fall 2014 13 continued from the previous page –

e. Hendricks Award – Michael Qian reported for Michael Tunick that the Hendricks award goes to Robert T. Fraley of Monsanto

f. Spencer Award –The 2014 Spencer Award will be presented to Dr. Ronald Horst, Ames, Iowa for his work on Vitamin D (Michael Qian forwarded the email after the meeting)

g. Undergraduate Award - Charles Brine h. Chemluminary Award – Michael Qian reported that the Gavin Sacks cooking chemistry competition

(C4 project) was self- nominated for Chemluminary award i. ACS Fellows Nomination – Michael Qian reported that 3 members will be nominated for ACS fellow

award

Penny Patton introduced herself and described here role with Environmental and Cellulose divisions as program assistant. Her current rate is $25/hr; however that will be going up. Currently for Environmental, which she does extensive work for, costs about $5000/meeting; the time required for AGFD would be much less to meet our needs. It was decided not to hire her for the Denver meeting, but to reevaluate our needs once the new abstract submission system has been utilized.

Michaeal Qian reported for Cornucopia editor Carl Frey, said that the publication was finished four weeks before the meeting due to need to re-edit to reflect withdrawn papers and there were delays in getting abstracts from ACS and that Mike Appell posted it on our website immediately

In Hospitality/Public Relations, Charlie Brine organized the Chair’s reception at the City Center Club.

Membership Chair Lucy Yu said that AGFD had 2934 members. 18 of them will receive 25-year pins. John Finley suggested to include an attachment soliciting membership with the letter of acceptance for the Journal of Agricultural and Food Chemistry manuscripts.

Neil De Costa reported on Nominations. Navindra Seeram will be nominated for Vice-Chair in San Francisco. Councilors whose term ends in 2014 all expressed interested in another 3 year term, including John Finley, Mike Morello, and alternate Keith Cadwallader. Executive Committee Member At Large nominees for terms ending in 2014 include Bob McGorrin and Jane Leland.

John Finley report that the Journal (JAFC) is always looking for perspectives and reviews. Also they are looking for ideas for virtual issues. Rejection rate is around 75%.

Mike Appell gave a report on the Web site and blast e-mails. Content is excellent and quickly posted. A career link was added. John Finley suggested emphasizing the large amount of food chemistry job listings. It was suggested that links to other related job sites be added

The updated bylaws were approved unanimously.

Michael Morello reported that MPPG (Multidisciplinary Program Planning Group) has been very successful for promotion, but needs more linkages between divisions. They want us to do more on water. We need someone from our division to consistently go to the MPPG meeting which is held on Saturdays before the national meetings. Michael Appell agreed to go.

Agnes Rimando clarified that the international outreach from our division resulted in ACS affiliate programs and they are NOT AGFD chapters. South Korea and Malaysia are in the works.

Two new Subdivisions were approved: Nutrition subdivision and Biotechnology subdivision. It was emphasized that each subdivision is expected to contribute at least a couple programs at national meetings each year. continues on the next page

14 Cornucopia - Fall 2014 AGFD continued from the previous page –

Funding of $350 per session organized by AGFD members at PacifiChem was approved. Funding for other meetings will be considered on a case by case basis. Organizers for Northwest Regional meeting, NORM 2015, are needed.

Membership retention and Division Promotion will be discussed at a Strategy Meeting on Tuesday noon.

Placement of poster sessions was discussed. It was agreed to combine the poster session and the reception for the Spring National Meeting. For the Fall meeting, location should be close to the oral sessions. Michael Morello will find out approximately what the extra charge for this is.

The meeting adjourned at 8:15 p.m. CST. Minutes recorded by Kathryn Deibler

Once Again it is Time to Elect Councilors

Once again it is time to elect Councilors to represent the Agricultural and Food Chemistry Division in the governance of our society, and I am asking for one of your votes so that I can continue to serve our division. Thanks to the members of AGFD for allowing me to serve as a Councilor. I have done by best to represent the interests of our division through service on the Committees on Meetings & Expositions and Divisional Activities (DAC). In these roles, I helped create the Multidisciplinary Planning Group, served as the chair, and helped influence selection of two National Meeting Themes that highlight AGFD: Chemistry of Energy & Food (Spring 2013) and Chemistry for Preventing and Combating Disease (Fall 2010). Currently, I serve as chair of DAC. We have a number of initiatives in progress that focus on illustrating and sharing best practices across technical divisions. Hopefully these initiatives will help showcase the remarkable chemistry that is the foundation of our division and help us build strong collaboration with other technical divisions and local sections. DAC is a Council Committee, with a requirement that you must be a Councilor to serve on the committee. I would like to continue to serve our division as a Councilor, and ask for your support and vote. I greatly appreciate your support and look forward to future service to our division.

Michael J. Morello AGFD Councilor ACS Fellow, 2013

Schedule of AGFD Technical Sessions (also see inside back cover for schedule matrix)

SUNDAY MORNING, August 10, 2014 Moscone Center, North Bldg. 135 Trends in Cooking Science G. Crosby, Organizer, Presiding 9:00 Introductory Remarks: Guy Crosby. 9:15 1. Question everything: Science in the modern restaurant kitchen. H. McGee 9:45 2. Enhancing science education and developing a cross-disciplinary research program through the culinary medium. C. R. Loss 10:15 Intermission. 10:30 3. Applied culinary science: Restaurant cooking elevated through scientific insight. A. Bouzari 11:00 4. Culinary science at home. J. Potter 11:30 5. From Savarin, Adria & Blumenthal via von Liebig, Kurti & McGee: What does the future hold for the science of cooking? C. Vega

12:00 Book signing: Guy Crosby (The Cooking Science Guy, science editor for America's Test Kitchen, and adjunct associate professor at the Harvard School of Public Health) Book Title: The Science of Good Cooking Harold McGee (New York Times “Curious Cook”) Book Title: On Food and Cooking: The Science and Lore of the Kitchen Jeff Potter (CookingforGeeks.com blog) Book Title: Cooking for Geeks: Real Science, Great Hacks, and Good Food César Vega (Consultant to Jose Andres’ ThinkFoodGroup) The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Novel Approaches for Food Verification Moscone Center, South Bldg. Esplanade Ballroom 307 A. Mitchell, Organizer, Presiding Cosponsored by ANYL 8:30 Introductory Remarks. 8:35 6. Geographic authentication of wines: Relationships between metal composition in soils and grape berries. H. Hopfer, Franklin, M. Mau, C. A. Jenkins, D. R. Smart, S. E. Ebeler, J. Nelson 9:00 7. Elemental analysis of highly specialty teas for authentication. J. Nelson, H. Hopfer, L. C. Jones, S. E. Ebeler 9:25 Intermission. 9:35 8. UHPLC-QTOF MS approaches for chemical verification of concealed damage in raw almonds. J. Lee, C. E. Rogel Castillo, N. Falagan, A. E. Mitchell 10:00 9. Verification of maple syrup by profiling chemical composition using UHPLC/QTOF MS. J. A. Zweigenbaum, M. Thurman, I. Ferrer 10:25 Intermission. 10:35 10. Identification of the South American medicinal plant Baccharis genistelloides (“carqueja”) using DNA barcodes. A. Hirsch, D. C. Moraes 11:00 11. NMR-based metabolomic analysis of cranberry (Vaccinium macrocarpon) to validate species and determine variations associated with cultivar and stress. C. C. Neto, E. Yiantsidis, K. Penndorf, F. L. Caruso, A. Milstead, S. Luchsinger, J. Yuk, K. L. Colson

Young Scientist Award Symposium Moscone Center, South Bldg. Esplanade Ballroom 309 C. J. Brine, Organizer, Presiding 8:00 Introductory Remarks. 8:05 12. High intensity ultrasound as a novel technology to change the physical properties of lipids. S. Martini 8:35 13. Effect of transferrins on radical-mediated degradation of cereal β-glucan. L. Nyström, A. Batista Queiros, A. M. Faure 9:05 14. Tandem SERS nanobiosensor for determination of chemical and microbiological hazards in foods. X. Lu 9:35 Intermission. 9:50 15. Preparation of novel selenium nanoparticles with strong in vitro and in vivo anticancer efficacy using tiger milk mushroom. K. Wong 10:20 16. Molecular mechanisms for the anti-angiogenic and anti-tumor effects of omega-3 fatty acid docosahexaenoic acid (DHA). G. Zhang 10:50 17. Milk peptidomics across infant digestion. D. C. Dallas, A. C. Guerrero, J. B. German, C. B. Lebrilla, D. C. Barile 11:20 Concluding Remarks.

SUNDAY AFTERNOON, August 10, 2014 Moscone Center, North Bldg. 135 Advances in Wine Research: Sustainable Production Practices and Utilization of Byproducts Financially supported by E&J Gallo Winery, Constellation Brands, ETS Laboratories, and Symrise Organizers: Sue Ebeler, Professor of Enology, UC Davis; Gavin Sacks, Associate Professor, Cornell University; Peter Winterhalter, Professor, TU Braunschweig, Institute of Food Chemistry; Stéphane Vidal, Global Director Enology, Nomacorc S. Ebeler, P. Winterhalter, Presiding 1:00 Introductory Remarks. 1:10 18. Paired potassium-based buffers for sanitizing winery equipment and the carbon, nitrogen, sodium, and phosphorus footprints of winery cleaning practices. R. Boulton 1:40 19. Global change, sustainability, and challenges for grape and wine production. H. R. Schultz 2:10 20. Objective chemical measures of grape quality. M. T. Cleary 2:40 21. Bioactives from side streams of wine processing. P. Winterhalter, S. Kuhnert, P. Ewald 3:10 Intermission. 3:30 22. Identification of organic acids in wine that stimulate mechanisms of gastric acid secretion in healthy subjects. K. I. Liszt, R. Eder, M. Marek, J. Walker, V. Somoza

4:00 23. Evaluation of the potential of grape canes as a source of bioactive stilbenoids. D. von Baer, C. Mardones, C. Vergara, T. Gorena, V. Saez, C. Herrera 4:30 24. Constitutive and induced biosynthesis of volatile mono-, sesqui- and diterpenoids in grape berries. M. Wüst

Authentication and Adulteration of Food Moscone Center, South Bldg. Esplanade Ballroom 307 F. Shahidi, A. Z. Tulio, Jr., Organizers, Presiding Cosponsored by ANYL 1:20 Introductory Remarks. 1:30 25. Authenticity analysis of citrus essential oils by means of HPLC-UV-MS on oxygenated heterocyclic components. H. Fan, C. Ho 2:00 26. Authentication and adulteration of lemon juice. A. Z. Tulio, Jr. 2:30 27. Authentication and adulteration of edible oils. F. Shahidi 3:00 Intermission. 3:15 28. Identifying authentic and/or adulterated food products followed by adulterant quantitation without reference samples: Application to Fava Santorinis and extra virgin olive oil. J. H. Kalivas, K. Higgins, C. A. Georgiou, M. Mira, I. Tsafaras, G. A. Mousdis, E. Petrakis, S. A. Drivelos, S. A. Haroutounian 3:45 29. Olive oil authenticity: Pursuing innovation in the chemical analysis. S. C. Wang 4:15 30. Rapid analysis of toxic substances in complex food matrixes by simple synchronous fluorescence spectroscopy. Y. Li, X. Zhong, P. Wu, D. Fu, Y. Liu, H. Wang 4:45 Concluding Remarks.

Recent Advances in Assembly and Applications of Food Colloids and Biopolymers Physical Properties of Delivery Vehicles Moscone Center, South Bldg. Esplanade Ballroom 309 Q. Huang, Organizer, Presiding Cosponsored by COLL 1:00 Introductory Remarks. 1:05 31. Discrete and bicontinuous amphiphilic delivery systems. G. W. Padua 1:35 32. Enhanced oxidative barrier properties of colloidosomes stabilized by silica aggregates and silica-polymer hybrid microparticles. Y. Zhao, Y. Guan, Y. Pan, N. Nitin, R. Tikekar 2:05 33. Microstructure, rheological behavior, and stability of Pickering emulsion stabilized by kafirin nanoparticles. J. Xiao, Q. Huang 2:35 Intermission. 2:50 34. Prediction of pore formation in cell membranes by aggregate of peptides from soy protein. Y. Lyu, N. Xiang, G. Narsimhan 3:20 35. Entrapment of genistein into cellulose–chitosan hydrogel bead using ionic liquid and the release ability. Z. Wang, B. Li, K. Xiao 3:45 36. Film and coating with enhanced properties by cross-linking oxidized xylan with soy protein. Z. Xiang, T. Runge 4:10 37. Preparation of cellulose nano-fibrils from kraft pulp through mechanical and enzymatic pretreatment. W. Gao, Z. Xiang, K. Chen, D. Ye, R. Yang, F. Yang

Symposia Cosponsored by AGFD: Science and the Law: How the Communication of Science Influences Science-Based Policy Development in the Environment, Food, Health, and Transport Sectors - Sponsored by CINF, Cosponsored by AGFD MONDAY MORNING, August 11, 2014 Moscone Center, South Bldg. Esplanade Ballroom 303 Advances in Wine Research: Analytical Chemistry for Wine Research Financially supported by E&J Gallo Winery, Constellation Brands, ETS Laboratories, and Symrise Organizers: Sue Ebeler, Professor of Enology, UC Davis; Gavin Sacks, Associate Professor, Cornell University; Peter Winterhalter, Professor, TU Braunschweig, Institute of Food Chemistry; Stéphane Vidal, Global Director Enology, Nomacorc S. Vidal, G. Sacks, Organizer, Presiding 8:00 38. Analysis of grapes and wines: An overview of new approaches and analytical tools. S. E. Ebeler 8:30 39. Modern aspects of wine aroma analysis: Beneficial use of multidimensional gas chromatographic systems. H. Schmarr, J. Langen, C. Legrum, P. Slabizki 9:00 40. Combined non-targeted analytical methodologies for the characterization of the chemical evolution of bottled wines. R. D. Gougeon, C. Roullier-Gall, M. Witting, M. Lucio, P. Schmitt-Kopplin 9:30 Intermission. 10:00 41. Influence of storage conditions on the composition of red wines. F. Mattivi, P. Arapitsas, D. Perenzoni 10:30 42. Theoretical and experimental determination of CO2 diffusion coefficients in Champagne wines as a function of temperature: The influence of ethanol on CO2 diffusion unraveled. A. Perret, D. A. Bonhommeau, C. Cilindre, J. Nuzillard, T. Cours, A. Alijah, G. Liger-Belair

11:00 43. Authentication of wine by 1H-NMR spectroscopy: Opportunities and challenges. R. Wittkowski, C. Fauhl-

Hassek, S. Esslinger 11:30 44. From grape to sparkling wine: Analysis of glycosylated aroma compounds during grape processing and fermentation. U. Fischer, D. Schober, M. Wacker, H. Schmarr

Authentication and Adulteration of Food Moscone Center, South Bldg. Esplanade Ballroom 305 F. Shahidi, A. Z. Tulio, Jr., Organizers, Presiding Cosponsored by ANYL 8:30 Introductory Remarks. 8:40 45. Discrimination of beef and horsemeat by taking the advantage of Raman spectroscopy. I. H. Boyaci, H. T. Temiz, R. S. Uysal, H. M. Velioglu, U. Tamer, R. J. Yadegari, M. M. Rishkan 9:10 46. Adulteration in botanical dietary supplements: Problems and approaches for their detection. R. S. Pawar, L. Vaclavik, J. Ma, E. Grundel, A. Krynitsky 9:40 47. Authentication and quality control of TCM herbs and herbal preparations in Taiwan. Y. Chang 10:10 Intermission. 10:25 48. HPLC and flow-injection mass spectrometric (FIMS) fingerprinting combined with PCA in differentiating organic and conventional sweet basil leaves. L. Yu, Y. Lu, B. Gao, P. Chen 10:55 49. Growing and processing conditions of tomatoes and spinach can be differentiated by the carotenoid isomeric profile. M. A. Glomb, T. Heymann 11:25 50. Differentiating organic and conventional grown spices using chromatographic and mass spectrometry flow injection fingerprints combined with principal component analysis. B. Gao, L. Yu 11:55 Concluding Remarks.

Recent Advances in Assembly and Applications of Food Colloids and Biopolymers Bioaccessibility and Bioactivity Moscone Center, South Bldg. Esplanade Ballroom 309 Q. Huang, Organizer, Presiding Cosponsored by COLL 8:30 Introductory Remarks. 8:35 51. Glycosylation of protein via Maillard reaction prevents epigallocatechin-3-gallate-induced protein aggregation. S. Xia, Y. Li, Q. Xia, X. Zhang, J. Xue, Q. Huang 9:05 52. Food nutraceuticals composed polymer nanoparticles with high resistance to the harsh gastrointestinal environments: Synthesis, purification, and structure characterization. B. Hu 9:35 53. Effect of emulsion-based delivery system on the orally ingested tangeretin: Bioavailability, efficacy, and toxicity. Y. Ting, Y. Jiang, Q. Hunag 10:05 Intermission. 10:25 54. Preparation and stabilization of aqueous nano-dispersions of hydrophobic bioactive ingredients using starch. S. Lim 10:55 55. Enhancing bioaccessbility of PMFs by reducing crystallization with cosolvent in nanoemulsion delivery system. C. Xia, Q. Huang 11:25 56. Quercetin nanoparticles produced by wet-milling technique with enhanced dissolution rate, bioaccessibility, and antiproliferative activity on colon cancer cells. M. Lu, C. Ho, Q. Huang

Advances in Food Allergen Research: Identification, Detection, Characterization and Mitigation Moscone Center, South Bldg. Esplanade Ballroom 307 L. Jackson, Y. Zhang, Organizers, Presiding Cosponsored by ANYL 8:00 Introductory Remarks. 8:05 57. Recent advances in food allergen detection and control. S. K. Sathe 8:35 58. Immunological methods for detection of food allergens: A comprehensive overview. T. Grace 9:05 59. Multi-allergen detection in thermally-processed baked goods by mass spectrometry. C. H. Parker, M. M. Ross, J. H. Callahan 9:35 60. Importance of analytical methods for allergen control in food processing facilities. L. S. Jackson 10:05 Intermission. 10:20 61. New structural information on food allergens. Y. Zhang 10:50 62. Biovariability of two endogenous soybean allergens, HPS and Gly m 4. Y. Tan, K. Kuppannan, D. Dielman, M. Covington, B. Schafer, R. Herman 11:20 63. Effects of thermal processing on peanut allergens. S. J. Maleki

Symposia Cosponsored by AGFD: - IUPAC: Agricultural Biotechnology Development and Application Advances - Sponsored by AGRO, Cosponsored by AGFD and ENVR - IUPAC: Residues in Food and Feed; Taking Advantage of Advanced Analytical Tools - Sponsored by AGRO, Cosponsored by AGFD and ANYL

MONDAY AFTERNOON, August 11, 2014 Moscone Center, South Bldg. Esplanade Ballroom 303 Advances in Wine Research Understanding Wine Flavor Financially supported by E&J Gallo Winery, Constellation Brands, ETS Laboratories, and Symrise Organizers: Sue Ebeler, Professor of Enology, UC Davis; Gavin Sacks, Associate Professor, Cornell University; Peter Winterhalter, Professor, TU Braunschweig, Institute of Food Chemistry; Stéphane Vidal, Global Director Enology, Nomacorc S. Ebeler, G. Sacks, Presiding 1:15 64. Effect of region on the volatile composition and sensory profiles of Malbec and Cabernet sauvignon wines. H. Heymann, S. E. Ebeler, A. L. Robinson, F. Buscema, M. Stoumen, E. S. King, H. Hopfer, R. B. Boulton 1:45 65. Molecular targets determining the taste of wine. T. Hofmann, N. Wollmann, J. Hufnagel 2:15 66. Influence of the toasting process on the formation of key aroma compounds in French oak (Q. robur). S. Frank, T. Koppmann, P. Schieberle 2:45 Intermission. 3:05 67. Viticultural practices affect β-damascenone in Pinot noir grapes and wines. M. C. Qian, F. Yuan 3:35 68. Terroir effects on grape and wine aroma compounds. M. Herderich, R. Bramley, T. Siebert, S. Barter, D. Capone, P. Dry, L. Francis 4:05 69. Under-vine management to modulate wine chemical profile. A. Mavumkal, B. Fedrizzi, M. Krasnow

Authentication and Adulteration of Food Moscone Center, South Bldg. Esplanade Ballroom 305 F. Shahidi, A. Z. Tulio, Jr., Organizers, Presiding Cosponsored by ANYL 1:15 Introductory Remarks. 1:25 70. Accurate varietal authentication of cacao (Theobroma cacao L.) and tea (Camellia sinensis [L.] Kuntze) using nanofluidic SNP fingerprinting. D. Zhang, W. Fang, L. Zhou, H. Tan, S. Mischke, F. Zee, L. Meinhardt 1:55 71. Strategy to detect adulterations in ground roasted coffee: An association of carbohydrates content and profiles with chemometric tools. T. B. Madeira, E. D. Pauli, D. S. Domingues, D. F. Barbin, E. Y. Hirooka, S. L. Nixdorf 2:25 72. Chlorogenic acids in commercial green coffee extracts: Label vs. actual. X. Chen, D. D. Garver, J. A. Vinson 2:55 Intermission. 3:10 73. Detection and quantification of chloramphenicol in milk and honey using molecularly imprinted polymers: Canadian penny based SERS nanobiosensor. X. Lu 3:40 74. Development of screening assays to detect the economically motivated adulteration of skim milk powder with plant proteins. P. F. Scholl, R. Romero, P. B. Harrington, S. M. Farris, M. M. Mossoba, J. C. Moore, P. Lutter 4:10 75. Application of stable isotope measurements and metabolomics for traceability and authenticity of milk, fruit juices, and honey. A. Cannavan, R. Frew, Z. Jandric 4:40 Concluding Remarks.

Recent Advances in Assembly and Applications of Food Colloids and Biopolymers: Minisymposium on Complex Coacervation-Biopolymer and Biomedical Systems Moscone Center, South Bldg. Esplanade Ballroom 309 Cosponsored by COLL Q. Huang, Organizer P. Dubin, Presiding 1:00 Introductory Remarks. 1:05 76. Extending protein bioactivity with coacervates: From basic science to clinical translation. Y. Wang 1:35 77. Structuration mechanism of β-lactoglobulin: Acacia gum assemblies in presence of quercetin. J. Jasniewski, L. Aberkane, C. Gaiani, J. Scher, C. Sanchez 2:05 78. Crosslinkable complex coacervates for tissue repair after in utero surgery. R. J. Stewart, S. Kaur, L. Mann, R. Papanna, K. J. Moise 2:35 Intermission. 2:55 79. Complex coacervates based on mussel adhesive protein and hyaluronic acid for tissue and biomedical engineering. H. Kim, S. Lim, B. Choi, B. Hwang, H. Cha 3:25 80. Phase separation between semiflexible biopolyelectrolytes. A. Koksal, E. Iyilik, A. Kayitmazer 3:55 81. Heteroprotein coacervation. D. P. Seeman, P. L. Dubin 4:25 82. Disulfide-crosslinked nanocomplexes of polyamide polyelectrolytes for potent cellular internalization of entrapped peptides. A. Srivastava

Advances in Food Allergen Research: Identification, Detection, Characterization and Mitigation Moscone Center, South Bldg. Esplanade Ballroom 307 Cosponsored by ANYL L. Jackson, Y. Zhang, Organizers, Presiding 1:10 83. Can we predict the potential allergenicity of dietary proteins? R. E. Goodman 1:40 84. Comparison of allergic reaction between BALB/cmouse and C3H/HeOuJ mouse after oral gavage with peanut protein. N. Sun, C. Zhou, H. Che, S. Jiang, B. Zhao

2:10 85. Potential allergenicity assessment of recombinant human lactoferrin (rhLF). B. Zhao 2:40 86. Processing routes to reduce IgE binding to cashew allergens. C. P. Mattison, W. A. Desormeaux, R. L. Wasserman, Yoshioka-Tarver, B. Condon, C. C. Grimm 3:10 Intermission. 3:25 87. Allergen risk management via estimation of allergen carry over in production lines for liquid foods and via surface adhesion. L. Delameilleure, L. Jacxsens, B. De Meulenaer 3:55 88. Processing effects on food allergens: Implications for allergen control. T. Fu 4:25 89. Allergen risk management in the precut vegetable industry. H. Salomonsson, L. Jacxsens, B. De Meulenaer 4:55 Concluding Remarks.

Symposia Cosponsored by AGFD: - IUPAC: Agricultural Biotechnology Advances in the Risk Assessment of RNAi-Based Technologies - Sponsored by AGRO, Cosponsored by AGFD and ENVR - IUPAC: Residues in Food and Feed, Taking Advantage of Advanced Analytical Tools - Sponsored by AGRO, Cosponsored by AGFD and ANYL - IUPAC: Residues in Food and Feed, Taking Advantage of Advanced Analytical Tools - Sponsored by AGRO, Cosponsored by AGFD and ANYL - Undergraduate Research Posters Agricultural and Food Chemistry - Sponsored by CHED, Cosponsored by AGFD and SOCED

MONDAY EVENING 8:00pm - 10:00pm August 11, 2014 Moscone Center, North Bldg. Hall D Sci-Mix AGFD paper numbers 16, 44, 46, 56, 71, 72, 169, 186, 187, 194, 201, 203, 207, 216, 217, 220, 230, 234, 236, 245, 249, 251, 252, 273, 303, 304.

TUESDAY MORNING, August 12, 2014 Moscone Center, South Bldg. Esplanade Ballroom 303 Advances in Wine Researce: Understanding the Influence of Oxygen on Wine Quality Financially supported by Nomacorc Organizers: Sue Ebeler, Professor of Enology, UC Davis; Gavin Sacks, Associate Professor, Cornell University; Peter Winterhalter, Professor, TU Braunschweig, Institute of Food Chemistry; Stéphane Vidal, Global Director Enology, Nomacorc P. Winterhalter, S. Vidal, Organizers, Presiding 8:00 90. Critical oxygen levels affecting wine aroma: Relevant sensory attributes, related aroma compounds, and possible mechanisms. M. Ugliano, S. Begrand, J. Dieval, S. Vidal 8:30 91. Understanding and controlling oxygen-induced changes in red winemaking. D. G. Durner, P. Nickolaus, H. Trieu 9:00 92. Pigment composition of rosé wines: Influence of oxygen exposure. V. Cheynier 9:30 Intermission. 10:00 93. 2D quantitative proton (

1H) and carbon (

13C) nuclear magnetic resonance spectroscopy (2D q NMR) for

direct analysis of free and sulfite-bound carbonyl compounds in wine. M. Nikolantonaki, P. Magiatis, A. L. Waterhouse 10:30 94. White wine oxidation: The impact of iron(III) and organic acid photoactivity. P. Grant-Preece, C. Barril, A. C. Clark, L. M. Schmidtke, G. R. Scollary 11:00 95. Gas detection tubes for headspace sulfur dioxide measurements of wines. G. L. Sacks, P. A. Howe, J. M. Coelho

AGFD Division Award Symposium Moscone Center, South Bldg. Esplanade Ballroom 305 M. Qian, Organizer, Presiding

8:15 Introductory Remarks. 8:20 96. Methylglyoxal: A flavor intermediate and potential dietary toxicant. C. Ho 8:45 97. Unraveling the flavor codes of foods: Is chemistry able to explain differences in the overall flavor perception of fermented alcoholic beverages? P. H. Schieberle 9:10 98. Molecular basis of food quality. I. Blank 9:35 Intermission. 9:50 99. Sensory directed flavor studies: Or using biochemistry to do chemistry. T. Acree 10:15 100. Unraveling food bioactives: Past - present – future. V. Somoza 10:40 101. Flavor discovery: Current and future opportunities. D. G. Peterson 11:05 Concluding Remarks.

Recent Advances in Assembly and Applications of Food Colloids and Biopolymers Minisymposium on Complex Coacervation-Synthetic and Hybrid Systems Moscone Center, South Bldg. Esplanade Ballroom 309 Q. Huang, Organizer P. Dubin, Presiding Cosponsored by COLL 8:00 Introductory Remarks. 8:05 103. Principles of macroion complexation: Phase separation and stability of complexes in solution. R. de Vries, E. Spruijt, M. Cohen Stuart, J. van der Gucht 8:45 104. Coacervation and aggregate transitions of cationic ammonium gemini surfactant with sodium benzoate in aqueous solution. M. Wang, R. Wang, Y. Wang 9:15 105. Living apart together: Complex interactions at the nanoscale. I. K. Voets 9:45 Intermission. 10:05 106. Chirality-selected phase transitions in ionic polypeptide complexes. L. Leon, S. L. Perry, K. Q. Hoffmann, C. Kuo, M. J. Kade, D. Priftis, D. Wong, R. A. Klein, Y. Fang, J. J. de Pablo, M. V. Tirrell 10:35 107. Coacervates of alkyl surfactants with oppositely charged polyelectrolytes. N. J. Wagner, D. Li, B. Schubert 11:05 108. Self-assembly of α-helical polypeptides driven by complex coacervation. D. Priftis, L. Leon, Z. Song, S. Perry, K. Margossian, A. Tropnikova, J. Cheng, M. Tirrell

High Performance Foods and Beverages Moscone Center, South Bldg. Esplanade Ballroom 307 Organizers: Agnes Rimando, Coralia Osorio Roa, Wallace Yokoyama W. Yokoyama, A. M. Rimando, Organizers, Presiding Cosponsored by MEDI 8:30 Introductory Remarks. 8:35 109. Clinical evaluation of PURENERGY™, a novel co-crystal ingredient comprised of pterostilbene and caffeine, in healthy adults. R. W. Dellinger 9:05 110. Potential benefit of glutathione supplementation in sports field: Prevention of exercise-induced muscle fatigue. K. Sato, W. Aoi 9:35 111. Taurine supplementation inhibits hypoglycemia during prolonged exercise and extends exercise time to exhaustion in rats. H. Ohmori 10:05 Intermission. 10:20 112. Gintonin, a novel glycoprotein extracted from Panax ginseng, improves cognitive function and reduces fat accumulation in adipocytes. H. Kim, S. Nah, K. Seo, W. Yokoyama 10:50 113. Lentil phenolic extracts reduced ROS and angiotensin II-induced cardiomyocyte hypertrophy and hypertension in cells and rats. S. Chang, C. Sun 11:20 114. Anti-glycation activities of immature persimmon fruit (Diospyros kaki L. cv. Bull heart) extract. C. Teng, W. Hsiao, M. Pan, C. Ho, C. Lo 11:50 Concluding Remarks.

Sterling B. Hendricks Memorial Lectureship Award honoring Robert T. Fraley, a leading plant researcher who received the 2013 World Food Prize for his work in biotechnology and transgenic crops.

San Francisco Marriott Marquis Yerba Buena Salon 9 Cosponsored by AGRO M. H. Tunick, K. Kaplan, Organizers, Presiding 11:30 Introductory Remarks. 11:40 102. Role of innovation in addressing the challenges facing global agriculture. R. T. Fraley 12:30 Concluding Remarks. 12:35 Award Reception.

Symposia Cosponsored by AGFD: - Asia-America Chemical Symposium: Global Stewardship and Chemistry Innovations for Sustainable Agricultural and Food Products - Sponsored by IAC, Cosponsored by AGFD, AGRO, and ENVR - IUPAC: Agricultural Biotechnology: Advancements in the Development, Characterization, and Regulation of Genetically Modified Crops - Sponsored by AGRO, Cosponsored by AGFD and ENVR - IUPAC: Residues in Food and Feed Progress in Global Harmonization of MRLs - Sponsored by AGRO, Cosponsored by AGFD and ANYL

TUESDAY AFTERNOON, August 12, 2014 Moscone Center, South Bldg. Esplanade Ballroom 303 Advances in Wine Research: Understanding the Influence of Oxygen on Wine Quality Financially supported by Nomacorc

Organizers: Sue Ebeler, Professor of Enology, UC Davis; Gavin Sacks, Associate Professor, Cornell University; Peter Winterhalter, Professor, TU Braunschweig, Institute of Food Chemistry; Stéphane Vidal, Global Director Enology, Nomacorc P. Winterhalter, G. Sacks, Organizer, Presiding 1:35 115. Exploring the role of oxidation on the development of tannin stickiness in red wine. M. R. Revelette, R. S. Yacco, J. A. Kennedy 2:05 116. Influence of antioxidant additions at harvest on Sauvignon blanc wine aroma. P. A. Kilmartin 2:35 117. Oxidation signature of grape and wine by linear sweep voltammetry using disposable carbon electrodes: Toward a rapid assessment of oxidation resistance. M. Ugliano, J. Wirth, S. Begrand, J. Dieval, S. Vidal 3:05 Intermission. 3:35 118. New insights into the chemistry involved in aroma development during wine bottle aging: Slow redox processes, metal catalytic reactions, chemical equilibrium shifts and perceptual laws. V. Ferreira, M. Bueno, E. Franco 4:05 119. Iron complexes, pH, redox conditions, and the rate of oxygen uptake in model solutions and wines. R. Boulton 4:35 120. Analysis of several enological parameters influencing the premature ageing aroma of red and white wines. A. Pons, M. Nikolantonaki, V. Lavigne-Cruege, D. Dubourdieu, P. Darriet

Journal of Agricultural and Food Chemistry Best Paper Awards Moscone Center, South Bldg. Esplanade Ballroom 305 Cosponsored by AGRO‡ E. Hotze, Organizer, Presiding 2:00 Introductory Remarks. 2:05 121. Fungal secondary metabolites in the discovery and development of novel agrochemicals and pharmaceuticals. S. J. Cutler 2:40 Questions and Remarks. 2:45 122. Different phenolic compounds activate distinct human bitter taste receptors. V. de Freitas, W. Meyerhof 3:20 Questions and Remarks.

Importance of Chirality To Flavor Compounds Authenticity, Analysis/Synthesis and Biogenesis Moscone Center, South Bldg. Esplanade Ballroom 309 G. Takeoka, K. Engel, Organizers, Presiding Cosponsored by ORGN 1:35 Introductory Remarks. 1:40 123. Authenticity control of food flavorings - merits and limitations of chiral analysis. G. E. Krammer, U. Schäfer, M. Kempf, M. Eggers, R. Wittlake, J. Kiefl, J. Ley 2:10 124. Chiral flavor compounds: Markers for natural flavorings. K. Gassenmeier 2:40 125. Cyclodextrin derivatives as stationary phases for enantiomer GC separation of volatiles in the flavor and fragrance field. C. P. Bicchi 3:10 126. Vibrational CD spectroscopy as a powerful tool for chiral analysis of flavor compounds. K. Monde, A. Nakahashi, N. Miura, T. Taniguchi, Y. Yaguchi, D. Sugimoto, M. Emura 3:40 Intermission. 4:05 127. Multi-enzymatic cascade procedures for the synthesis of chiral odoros molecules. E. Brenna 4:35 128. Enantioselectivity of uridine diphosphate-glucose:monoterpenol glucosyltransferases from grapevine (Vitis vinifera L.). M. Wüst, W. Schwab, E. Rühl

High Performance Foods and Beverages Moscone Center, South Bldg. Esplanade Ballroom 307 Organizers: Agnes Rimando, Coralia Osorio Roa, Wallace Yokoyama A. M. Rimando, C. Osorio Roa, Organizers, Presiding Cosponsored by MEDI 1:35 Introductory Remarks. 1:40 129. Nutraceutical properties of Jiaogulan (Gynostemma pentaphyllum). F. Yang, Y. Sheng, H. Shi, L. Yu 2:10 130. Performances of antioxidant-rich drinks in different antioxidant activity determination methods. Z. Xu, Y. Zhang, H. Wang 2:40 131. Bioproduction and biological activities of arachidin-1 and arachidin-3: Potential functional ingredients derived from peanut. F. Medina-Bolivar, T. Yang, C. A. Tollett, L. Fang, L. Nopo-Olazabal, C. Nopo-Olazabal 3:10 Intermission. 3:25 132. Bioactive compounds in citrus fruits and chronic diseases. S. Li, H. Zhao, M. Pan, C. Lo, C. Ho 3:55 133. Cancer chemoprevention by dietary natural compounds. M. Pan 4:25 134. Fingerprinting the antioxidant components of wild fruits using multidimensional fluorescence and chemometric analysis. T. Pagano, S. Schroeder, M. Bida, G. Wink, S. B. Smith 4:55 135. Chemistry behind the biological effect of whole-grain wheat. S. Sang 5:15 Concluding Remarks.

Symposia Cosponsored by AGFD: - Asia-America Chemical Symposium: Global Stewardship and Chemistry Innovations for Sustainable Agricultural and Food Products - Sponsored by IAC, Cosponsored by AGFD, AGRO, and ENVR - IUPAC: Residues in Food and Feed Progress in Global Harmonization of MRLs - Sponsored by AGRO, Cosponsored by AGFD and ANYL WEDNESDAY MORNING, August 13, 2014 Analytical Methods in Agricultural and Food Chemistry General Papers Moscone Center, South Bldg. Esplanade Ballroom 303 K. Deibler, Organizer B. Park, Presiding 8:30 Introductory Remarks. 8:35 136. Grape tannins to modify wine tropical flavor. R. Larcher, L. Tonidandel, G. Nicolini, B. Fedrizzi 8:55 137. Acrylic acid grafted soy proteins as warp sizing agents to replace poly(vinyl) alcohol. Y. Zhao, Y. Yang 9:15 138. Crosslinking of starch films with a bio-based crosslinker. H. Canisag, Y. Yang 9:35 139. Label-free SERS detection of Salmonella Typhimurium on aptamer modified AgNR substrates. J. Chen, B. Park, Y. Huang, Y. Zhao 10:05 Intermission. 10:20 140. New analytical method for low level detection of arsenic in food and beverages. J. N. Driscoll, J. L. Maclachlan 10:50 141. False or not: Direct mass spectrometric screening for food contaminants. L. K. Ackerman, K. Bentayeb, T. H. Begley 11:10 142. Purity assessment of condensed tannin fractions by nuclear magnetic resonance (NMR) spectroscopy. W. E. Zeller, I. Mueller-Harvey, C. Drake, J. Grabber 11:30 143. Conditioners and significance in t-RFLP profile of the assemblage of prokaryotic microorganisms in crude oil agricultural polluted soils. E. O. Nwaichi, M. Frac, D. Peters, B. Akpomeimie 11:50 144. Purification and characterization pecan (Carya Illinoinensis) vicilin, a putative food allergen. Y. Zhang, B. Lee, W. Du, L. Grauke, T. McHugh

Chemical Changes During Commercial Processing Moscone Center, South Bldg. Esplanade Ballroom 305 Organizers: Kevin Goodner Youngmok Kim K. Goodner, Presiding 9:15 Introductory Remarks. 9:20 145. Using metabolomics to improve food and beverage production specifications. E. Milgram, H. Xu, J. Wang, Y. Hou, M. Blaze, M. Nunez, V. Altieri, J. del Campo, S. Hong, M. Pirner 9:40 146. Changes in the levels of furan and ethyl carbamate in various food model systems. K. Lee 10:00 Intermission. 10:15 147. Formation of desirable aroma-active compounds and undesirable “food-borne” toxicants during frying of food. M. Granvogl, A. Ewert, P. Schieberle 10:35 148. Glass ceiling on red wine condensed tannin: Limits imposed by soluble and insoluble tannin binding macromolecules. L. F. Springer, G. L. Sacks 10:55 149. Effect of production methods on flavor, cloud stability, and other quality attributes of orange juice. J. Bai, E. Baldwin, A. Plotto, R. Cameron, G. Luzio, B. Ford, J. Manthey 11:15 Concluding Remarks.

Importance of Chirality To Flavor Compounds Biogenesis, Perception, Tastants Moscone Center, South Bldg. Esplanade Ballroom 309 G. Takeoka, K. Engel, Organizers, Presiding Cosponsored by ORGN 9:00 150. Stereochemical mechanism of two sabinene hydrate synthases forming antipodal monoterpenes in thyme (Thymus vulgaris). J. Degenhardt, S. T. Krause, J. Schimmel, T. G. Koellner 9:30 151. Microbial amino acid degradation: A valuable tool to modify the aroma of fermented foods. P. H. Schieberle, K. Matheis, C. Opperer 10:00 152. Differential detection of odorous enantiomers by insects. J. C. Dickens 10:30 153. SNPs make the difference – receptors for the key food odorant (R)?(?)-carvone. C. Geithe, D. Krautwurst 11:00 Intermission. 11:20 154. Ligand recognition of taste receptors. W. Meyerhof 11:50 155. Stereochemistry, bioactivity, and taste activity of biflavanones and flavanone-C-glycosides isolated from the bark extract of Garcinia buchananii. T. D. Stark, D. Germann, M. Salger, S. Lösch, O. B. Balemba, T. Hofmann

The Chemistry of Sesquiterpenes Moscone Center, South Bldg. Esplanade Ballroom 307 N. Da Costa, R. Peterson, Organizers, Presiding

8:30 Introductory Remarks. 8:35 156. Overview of sesquiterpene compounds in essential oils and foods. N. C. Da Costa 9:05 157. Synthesis and/or isolation of sesquiterpene compounds identified from citrus. M. Chen, A. Kazimierski, N. Pavel 9:25 158. Overview of the importance of some sesquiterpenes as they relate to their flavor properties. R. Peterson 9:55 159. Unraveling the smell of frankincense: Identification of potent odorants in Boswellia sacra resin and pyrolysate. J. Niebler, A. Büttner 10:20 Intermission. 10:35 160. Chiral sesquiterpene volatiles from Artemisia vulgaris L. J. D. Williams, M. A. Campbell, M. C. Jaskolka 10:55 161. Mosquitocidal sesquiterpenes from native Louisiana plant species. P. Sconzert-Hall, J. Cooper, T. Estrada, C. Hansen, J. Theriot, J. Byrne, K. Leonards, C. Ardizzone, A. Richard, J. Dupre, C. Richmond, J. Hightower, W. Dees, J. Woolman, O. E. Christian 11:15 162. Separation of curcuminoids in turmeric by argentation thin-layer chromatography and their comparative antidiabetic activity with okra seed extract. B. Dayal, S. P. Nirujogi, R. Gohil, B. Garsondiya, M. Lea 11:45 163. Withania somnifera (ashwagandha) revisited: Chemistry, structure, and antiproliferative activity relationships of microwave-induced methanolic extracts of withanolides. B. Dayal, B. Garsondiya, S. Nirujogi, M. Lea 12:15 Concluding Remarks.

WEDNESDAY AFTERNOON, August 13, 2014 Nutritional Analysis General Papers Moscone Center, South Bldg. Esplanade Ballroom 303 K. Deibler, Organizer B. Park, Presiding 1:30 Introductory Remarks. 1:35 164. Inhibitory effects of turmeric extracts and curcumin on proliferation and differentiation of human colon cancer cells. R. Gohil, M. A. Lea, C. desBordes, B. Dayal 1:55 165. Chemical composition and cytotoxic activity of Cedrelopsis grevei H. Baillon essential oil on human cancer cells. R. Tardugno, F. Pellati, A. Spagnoletti, G. Sacchetti, S. Benvenuti 2:15 166. Effects of gallic acid on the enzyme tyrosinase: A closer look. A. Murray, K. Kuniyoshi Shimizu, I. Kubo 2:35 Intermission. 2:55 167. Optimization of ultrasound-assisted extraction of phenolic antioxidants from hazelnut shells. B. Yuan, M. A. Hanna, L. D. Isom 3:15 168. Sterols in plant foods: New revelations enabled by developments in analytical methods. L. Nyström, S. Jutzi, A. Lampi, L. H. Münger 3:35 169. Innovative methods based on the fused-core technology for the HPLC analysis of natural products. F. Pellati, F. P. Prencipe, V. Brighenti, R. Tardugno, S. Benvenuti 3:55 Intermission. 4:10 170. Can metabolomics shed light on if cheese could be a piece in the French paradox puzzle? H. Zheng, M. Kristensen, J. Lorenzen, A. Astrup, T. K. Dalsgaard, Y. C. Christian, B. Amer, M. R. Clausen, H. C. Bertram

Chemical Changes During Commercial Processing Moscone Center, South Bldg. Esplanade Ballroom 305 K. Goodner, Y. Kim, Organizers, Presiding 1:30 Introductory Remarks. 1:35 171. Influence of food processing and formulation on carotenoids and chlorophylls. M. J. Cichon, S. J. Schwartz 1:55 172. Review on the stability and bioavailability of carotenoids in egg yolk. J. Wu, C. Nimalaratne 2:15 173. Effects of juice production methods on flavonoids and other secondary metabolites in fresh and processed orange juice. J. A. Manthey, J. Bai, S. Raithore, E. A. Baldwin, T. B. Cesar, J. Silveira 2:35 174. Chemical changes in essential oils during processing: An industry perspective. R. A. Kryger 2:55 Intermission. 3:10 175. Effects of pasteurization and homogenization on milk during in vitro digestion. M. H. Tunick, D. X. Ren, M. Paul, M. Bonnaillie, P. M. Tomasula 3:30 176. Flavor considerations in manufacture and use of dairy ingredients. M. Drake 3:50 177. Identification of predominant contributors to off-odors formed in thermally processed melon juice. X. Pang, K. Cadwallader, J. Wu, X. Hu 4:10 178. Aroma changes during drying processes of lulo (Solanum quitoense Lam.) fruit. D. Forero, D. G. Peterson, C. Orrego, C. Osorio Roa 4:30 Concluding Remarks.

Importance of Chirality To Flavor Compounds Natural Occurrence/Sensory properties Moscone Center, South Bldg. Esplanade Ballroom 309

G. Takeoka, K. Engel, Organizers, Presiding Cosponsored by ORGN 1:30 179. Determination of the absolute configuration of a novel odour-active lactone, cis-3-methyl-4-decanolide, in wasabi (Wasabia japonica). A. Nakanishi, N. Miyazawa, K. Haraguchi, H. Watanabe, Y. Kurobayashi, T. Komai, A. Fujita 2:00 180. Structure elucidation of novel nor-cysteine-containing dipeptides from the Chinese vegetable Toona sinensis. J. Pika, J. Li, K. Eidman, X. Gan, O. P. Haefliger, P. J. Carroll 2:30 181. Influence of chiral sulfur compounds on the aroma of heat-processed onions. M. Granvogl, M. Flaig, P. Schieberle 3:00 Intermission. 3:25 182. Chiral sulfur compounds and their role in the aroma of tropical fruits. M. Steinhaus, P. Schieberle 3:55 183. Influence of chirality on mercapto-containing key aroma compounds. J. Polster, S. Schönauer, P. Schieberle 4:25 184. Stereoisomers of 4-mercapto-2-alkanols: Analysis, sensory evaluations, and natural occurrence. S. Nörenberg, C. Kiske, K. Engel 4:55 Concluding Remarks.

Biologically Active Chemistry in Agriculture and Foods General Papers Moscone Center, South Bldg. Esplanade Ballroom 307 K. Deibler, Organizer M. Sucan, Presiding 1:30 185. Using cheminfomatics to decipher the molecular targets of dietary polyphenols. I. Ogungbe, R. A. Crouch, T. Demeritte 1:50 186. Identification of bitter compounds regulating gastric acid secretion through activation of TAS2R10. K. I. Liszt, E. Koeck, S. Widder, J. P. Ley, V. Somoza 2:10 187. Investigation of the inherent and processed bitterness in whole wheat bread. Q. Bin, D. G. Peterson 2:30 Intermission. 2:50 188. Transport of intact glutathione across human intestinal epithelial cell monolayers using Caco-2 and HT-29 models. Y. Mine, J. Kovacs-Nolan, T. Matsui, M. Tanaka, T. Konishi, Y. Sauchi 3:10 189. Indian gooseberry extracts protect retinal degeneration in an Aβ-induced Alzheimer's disease mouse model. H. Jang, W. Park, H. Heo, D. Kim, S. Jung, C. Lee 3:30 190. Coffee metabolites, 3,4-dihydroxyhydrocinnamic acid (DHCA) and dihydroferulic acid (DHFA), protect oxidative stress induced retinal degeneration. H. Jang, Y. Choi, J. Yun, C. Noh, S. Jung, C. Lee 3:50 Intermission. 4:05 191. Effect of cholesteryl ester species and β-sitosterol on lipoprotein profile in hamsters fed a high cholesterol diet. Y. Liu, R. Jiao, X. Wang, L. Lei, K. Ma, Z. Chen 4:25 192. Hypocholesterolemic activity of ginger extract is mediated by increasing fecal excretion of neutral and acidic sterols. L. Lei, Y. Liu, X. Wang, K. Ma, S. Sang, Z. Chen 4:45 193. Effect of sitosterol ethers on plasma lipoprotein profile in hypercholesterolemic hamsters. X. Wang, L. Lei, Y. Liu, K. Ma, Z. Chen

General Posters 1:00pm - 3:00pm Moscone Center, North Bldg. Hall D K. Deibler, Organizer 194. Survey of flavor ingredient use in tobacco products. L. M. Rossiter, K. M. Taylor 195. Differentiating organic and conventional sage by chromatographic and mass spectrometry flow injection fingerprints combined with principal component analysis. B. Gao, Y. Lu, P. Chen, L. Yu 196. Identification of compounds responsible for off flavor in Huanglongbing (HLB) infected orange juice by liquid chromatography/mass spectrometry. S. Raithore, J. Manthey, A. Plotto, J. Bai, E. Baldwin 197. Functional biodegradable nanomaterials for the remediation of malodorant emissions associated with rendering processes. D. C. Whitehead 198. Molecular mechanisms and properties of thermally induced napin predominated canola protein gels. C. Yang, Y. Wang, T. Vasantthan, L. Chen 199. Interfacial rheological study of carvacrol encapsulation using oil-water emulsions stabilized by lecithin and Tween-20. K. A. Erk, J. J. Nash 200. Effect of xanthan-guar synergism on the stability of oil-in-water emulsions. P. Chityala, J. Khouryieh, K. Williams 201. Multiplex microbead immunoassay for detection in food of the 10 most common Shiga toxin producing E. coli pathogen serotypes. A. Salvador, M. T. Muldoon, A. Lin, L. M. Clotilde, J. M. Carter 202. Characterization of starch granules from different origin in order to investigate their ability to interact with aroma compounds by inverse gas chromatography. J. Kapolos, A. Koliadima 203. Assessment of the effects of gamma-irradiation to produce safer and nutritious agro-foodstuffs. A. Aravantinos, P. Markaki, C. Proestos, K. Sflomos, P. Tatarides, P. Zaverdinos

204. Determination of physicochemical parameters for the interaction between aroma compounds and starch granules. A. Koliadima, J. Kapolos, G. Karaiskakis 205. Finnish-Indian collaboration as a new strategic approach for screening of effective natural food preservatives. B. Yang, H. Kallio 206. Refined exposure assessment for 4-methylimidazole (4-MEI) for the U.S. population based on quantitative data from foods containing caramel color. D. E. Folmer, D. L. Doell, H. S. Lee, G. O. Noonan, S. E. Carberry 207. Development of a near infrared (NIR) spectroscopy model for prediction of acrylamide content in french-fried potatoes. O. Adidepe, S. D. Johanningsmeier, C. Yencho, V. Truong 208. Scanning the horizon through information-based hazard identification: New advances and opportunities to get involved. M. O'Keefe, P. Bennett, J. Muniz-Ortiz 209. Determination of aromatic flavor compounds in pecan truffles and truffle oil by headspace stir bar sorptive extraction gas chromatography mass spectrometry. Y. Zhang, B. Trela 210. Rapid detection and identification of potential toxins in technical grade glycerin by differential analysis of high resolution mass spectrometric data. H. Jayasuriya, R. Reimschuessel, C. Chattopadhaya 211. Exposure estimate for FD&C colors for the U.S. population. D. L. Doell, D. E. Folmer, H. S. Lee, K. M. Butts, S. E. Carberry 212. Immunosorbent analysis of ricin and Shiga toxin contamination in milk and ground beef using IgY-based ELISA with colorimetric or chemiluminescent detection. D. L. Brandon, A. M. Korn 213. Separation of unknown arsenic species in rice. K. Min, B. Moezzi 214. Thermal processing to mitigate arsenic content in North American rice: Nutrient, total and speciated arsenic and nutrient evaluation. P. Zhao, M. Mrkvicka, J. Hammerstone, J. Nelson, J. Cappozzo 215. Analysis of di-(2-ethylhexyl) adipate and phthalate plasticizers in food samples and their packaging by gas chromatography-mass spectrometry. X. Cao 216. Validation of a QuEChERS and GC-MS/SIM method for fenamidone residues analysis in pineapple. J. Matarrita, E. Fonseca 217. Development and characterization of cocoa butter solid lipid nanoparticles to improve bioaccessibility of coenzyme Q10. A. Palaparthi, Q. Huang 218. Chemical analysis and biological activity of Chrysanthemum (Coreopsis tinctoria). L. Guo, P. Zhang, Q. Huang, C. Ho, S. Li 219. Design of novel chitosan/caseinophosphopeptides nanocomplexes-based delivery system to enhance bioavailability of theaflavin-3,3'-digallate. Y. Jiang, Q. Huang 220. Determination of antioxidant activities of superheated ethanol extracts of grape stems. C. Samaniego, L. Wang, J. Wenzel, M. Ammerman, L. Nelson, M. Tibbs, K. Ketchum, A. Zand 221. Detection and characterization of nanoscale materials in dietary supplements. J. Lim, P. C. Howard, I. Quevedo, S. W. Linder 222. Fabrication of self-assembled (-)-epigallocatechin gallate (EGCG) ovalbumin-dextran conjugate nanoparticles and their transport across monolayers of human intestinal epithelial Caco-2 cells. Z. Li, L. Gu 223. Phenolic compounds and antioxidant properties of lentil, black turtle, black soybean as affected by thermal processing. Y. Zhang, S. Chang 224. Predictive modeling for the accumulation of lipid oxidation products. A. L. Kerrihard, B. D. Craft, K. Nagy, R. B. Pegg 225. Method development for rapid characterization of phospholipid composition in different lecithin products by HILIC/MS/MS. Y. Yang, R. Hiserodt 226. Peroxidase-based hydrogen peroxide assays in biological systems. S. Jiang, M. H. Penner 227. Isomeric ratio of linalool and α-terpineol in high bush blueberry fruit. T. Karaarslan, Y. L. Qian, B. Yorgey, C. Finn, M. Qian 228. Evaluation of the phenolic composition and antioxidant capacity of Oregon Blueberries and their extract. J. Wang, W. Mullen, B. Nemzer 229. Bilayer properties of hydroxytyrosol- and tyrosol-phosphatidylcholine lipids . K. O. Evans, J. A. Laszlo, D. L. Compton 230. Impact of traditional African processing and cooking methods on cyanide concentrations in biofortified cassava (Manihot esculenta). C. Zhu, M. R. La Frano, Y. Cai, B. J. Burri 231. Impact of concentration and variety of oil on the absorption of carotenoids from mandarin oranges and red grapefruit. X. Qui, B. J. Burri 232. Determination of biophenols in olive oil. L. Sheng 233. Evaluation of thermostable enzymes for processing sugar beet pulp. B. J. Savary, J. (. Xu, J. C. Tovar, N. Zhang 234. Isolation of functional components from red rice bran for evaluating their colon-specific health benefits. B. J. Savary, M. Chen, N. Zhang, J. (. Xu, S. Yu

235. Dietary rice bran phytochemicals and microbial metabolites for colorectal chemoprevention. A. M. Sheflin, E. C. Borreson, M. J. Wdowik, S. Rao, R. J. Brown, A. L. Heuberger, C. Broeckling, E. P. Ryan, T. L. Weir 236. Superheated steam rice cooking machine: The taste and freshness of cooked rice with lower energy consumption. H. Takemitsu, Y. Hayashi, Y. Sako, H. Yamaguchi, H. Inui, S. Kitamura 237. Study on molecular mechanism of the interactions between SRBSDV viroplasms and antiphytoviral agents. L. Xiangyang, Y. Lu, Y. Xia, L. Pei, Y. Song, S. Baoan 238. Effect of pH on aroma characteristics and volatile components of spray dried alcalase hydrolyzed rice bran protein concentrate with fructose added. S. Arsa, C. Theerakulkait, K. R. Cadwallader 239. Commercial survey of muscadine (Vitis rotundifolia) wines in the southeastern U.S. for fumonisin B2 contamination. D. C. Lewis, R. M. Goodrich-Schneider 240. Cellulase enzyme complex produced by engineered yeast. S. Batt Throne, D. Wan, B. Orts, R. Doi, D. Wong 241. Modeling the effect of heat fluxes on ammonia and nitrous oxide emissions from an anaerobic swine waste treatment lagoon using artificial neural network. N. Lovanh, J. Loughrin, A. Quintanar, M. Ryzs, R. Mahmood, B. Oh 242. Profiling of tricin flavonolignans extracted from lignin of cereals and grass biomass. A. Kamali-Sarvestani, L. Dacostasousa, V. Balan, B. E. Dale, A. D. Jones 243. Antibiotics and aquaculture: Detected residues and microbial resistance risks. H. Y. Done, R. U. Halden 244. Contamination of endemic plants of Amazonia by ubiquitary pollution: Persistent organic pollutants (POPs) determination by GC-MS/MS. S. Falcinelli, M. Giorgini, B. Sebastiani 245. Study of the potential a long term of the essential oil from Croton rhamnifolioides (Euphorbiaceae) to control the spread of the mosquito Aedes aegypti. G. K. Santos, K. A. Dutra, B. N. de Lima, T. G. Anjos, P. M. Paiva, T. H. Napoleão, C. A. Maranhão, F. S. Silva, S. S. Brandão, D. M. Navarro 246. Chemical composition and larvicidal activity against Aedes aegypti mosquito of essential oils of Eugenia brejoensis Mazzini (Myrtaceae) leaves. P. C. Bezerra-Silva, A. G. Silva, R. C. Alves, C. M. Filho, L. M. Santos, M. Foglio, M. V. Silva, M. T. Correia, D. M. Navarro 247. Fate of five selected pesticides in a tropical environment. R. R. Reid, T. P. Dasgupta 248. Residual levels of furan in some Caribbean foods and its kinetic interactions with low molecular weight biological reductants. S. R. Brown-Dewar, T. P. Dasgupta, P. T. Maragh 249. Characteristics and polyclonal antibody of a novel polysaccharide ACP-1 produced from mycelial strain NPU-50 of Antrodia camphorata. J. Guo 250. Characterization of volatile compounds in Korean fermentation starters using gas chromatography-olfactometry and gas chromatography-mass spectrometry. S. Lee, H. Jin 251. Cross-linking and octylamine conjugation of sodium caseinate by transglutaminase and some functional properties of the products. Y. Zhang, Y. Niu, L. Chen, L. Yu 252. Metabolomics approach to select discriminant markers for authentication of Asian palm civet coffee (Kopi Luwak). U. Jumhawan, S. P. Putri, Y. Yusianto, E. Marwani, T. Bamba, E. Fukusaki 253. Antioxidant activity and Caco-2 cell permeability of compounds from black rice bran treated with cellulase (Cellulosin T2). S. Kitamura, T. Inoue, S. Suzuki, M. Amako, A. Shojo, Y. Kato, H. Maeda 254. Redox-related food researches. H. Yano 255. Utilization of the disaster food. N. Katayama 256. Production of a monoclonal antibody against aflatoxin B1 and its application in enzyme-linked immunosorbent assay and rapid immunochromatographic strip. J. Liu, C. Lu, F. Yu 257. Comparison of residues in Chinese mustard (Brassica chinensis Linn) following application of individual and a tank-mixed combination of imidacloprid 9.6% SL and chlorpyrifos 40.8% EC in fields. M. Chen, C. Shen, S. Hsiao, H. Chen 258. Neuroprotective effects of Monascus-fermented products against 6-hydroxydopamine-induced neurotoxicity in differentiated PC-12 cells. W. Tseng, Y. Hsu, T. Pan 259. Rapid and sensitive analysis of ten pesticide residues in chrysanthemum using mixed multiwalled carbon nanotubes and primary secondary amine as cleanup sorbent. J. Xue, W. Jiang, F. Liu, H. Li, X. Chen 260. Studies on the aroma and quality of young fig (Ficus carica) wines fermented by different yeasts. D. Zhu, Z. Xiao, J. Zhu, R. Zhong 261. Rational design and directed evolution of cellobiose 2-epimerase from Caldicellulosiruptor saccharolyticus for lactulose synthesis. Q. Shen 262. Novel 5-iodo-1,4-disubstituted-1,2,3-triazole derivatives possessing potent antifungal activity as pyruvate dehydrogenase complex E1 inhibitors. H. He, J. He, L. Zhang, G. You, X. Tan, J. Wan 263. Uses of O,O-dimethyl 1-(2,4-dichlorophenoxyacetoxy)-1-(fur-2-yl)methylphosphonate (HWS) as a new herbicide. H. Peng, T. Wang, X. Tan, H. He 264. Structure-based design, screen, and synthesis of novel inhibitors against cyanobacerial fructose-1,6-bisphosphate aldolase. y. ren, x. han, j. wan 265. Research on the prevention and control technology of seed coating side effects in peanut and cotton. S. Han, J. Wang, Q. Ji, Y. Dang, C. Qiao

266. Research on the prevention and control technology of seed coating side effects in soybean and rice. J. Wang, Q. Ji, S. Han, Y. Dang, C. Qiao 267. Research on the special security features additive of seed coating side effects in peanut and cotton. Q. Ji, S. Han, J. Wang, Y. Dang, C. Qiao 268. Polyphenolic compound level in six varieties of artichoke (Cynara scolymus L.) grown in Korea. J. Moon, K. Hwang, H. Jo, D. Son, C. Kim, K. Seong 269. Level of curcuminoid content in turmeric (Curcuma longa L.) grown in Korea. J. Moon, K. Hwang, H. Jo, D. Son, C. Kim, K. Seong 270. Weed control and response to several herbicide on grain Sorghum. J. Hwang 271. Determination of residual pesticides in agricultural products using LC-MS/MS. D. Kim 272. Physical and chemical characteristics of ripened Daebong persimmon (Diospyros kaki cv. Daebong) from Korea. J. Eun, K. Kim 273. Physicochemical characteristics of new cultivars of Asian pears (Pyruspyrifolia nakai). J. Eun, G. Jiang, S. Yim 274. Optimization of roasting process of crushed coffee bean to reduce energy consumption and roasting time. S. Lee, J. Kim, K. Lee 275. Reduction of carcinogenic 4(5)-methylimidazole by food additives in caramel model system. S. Lee, S. Seo, K. Lee 276. Optimization of solid state fermentation conditions for the production of xylanase by Bacillus smithii using deoiled Jatropha curcas seed cake. C. Chang, J. Weng, K. Lin, S. Yang 277. Comparison of the composition and enantiomeric distribution of volatiles in coniferous needles according to cultivars and extraction methods. Y. Jun, G. Kim, H. Ju, H. Lee, H. Choi, Y. Kim 278. Red shortening: Characterization and utilization in formulating novel functional biscuits. H. A. Abou Gharbia, M. M. Youssef, M. H. Abd-El-Aal, N. M. El hadad 279. Anaerobic soil metabolism of Methiozolin. J. Kim, D. Kim, S. Lee, J. Song, S. Koo, K. Hwang, J. Seo 280. Anaerobic metabolism of Methiozolin in aquatic sediment system. J. Kim, J. An, S. Choi, S. Kim, S. Koo, K. Hwang, J. Seo 281. Aerobic metabolism of methiozolin in aquatic sediment system. J. Kim, J. An, S. Choi, S. Kim, S. Koo, K. Hwang, J. Seo 282. Colorimetric chemosensor for determination of kiwi ripeness. Y. Kim, G. Kim 283. Residual patterns of pesticides in ginger (Zingiber officinale): Chlorothalonil, carbendazim during pre–harvest, post–harvest. M. Lee, Y. Choi 284. Metabolites of fungicide quintozene in the soil for growing ginseng. S. Byeung-Kon, K. Mi-Jung, K. Jang-Eok 285. Toxicity evaluation for tangeretin in different oral formulations: In vivo 14-day acute and 30-day sub-chronic toxicity studies in mice. Y. Ting, Y. Chiou, Y. Jiang, C. C. Li, P. Chen, M. Pan, C. Ho, Q. Hunag 286. Purification of a antioxidant peptides from the enzymatic hydrolysates of duck egg white protein. Y. Ren, H. Wu, F. Lai, X. Li 287. Efficient and highly-regioselectivesynthesis of 6-O-propionyl-D-glucose by using whole-cell biocatalysts. G. Feng, X. Li, H. Wu, G. Zhao 288. Study on ingredients and morphology of cell wall of Haini Hongjiaogu. X. Qiu, J. Ye, J. Xiong 289. Effect of cellulose derivatives on rheological and thermal properties of wheat starch pastes. Z. Shi, J. Xiong, J. Ye 290. Physicochemical properties of eggs frozen at -20°. J. He, J. Ye, P. He, J. Xiong 291. Using deep eutectic solvents to improve resolution of racemic 1-(4-methoxyphenyl)ethanol through Acetobacter sp. CCTCC M209061 cell-mediated asymmetric oxidation. C. Jing, C. Jian-Hua, L. Wen-Yong, Z. Min-Hua 292. Synthesis, isolation, and acyl migration kinetics of desaturated and hydroxylated 2-monoacylglycerols. D. L. Compton, J. A. Laszlo, M. Appell, K. O. Evans 293. Fructose hydrogenation to 2,5-dimethyltetrahydrofuran over a sulfur-poisoned pt/c catalyst. M. A. Jackson, M. Appell, A. Blackburn 294. Wireless detection of gases and vapors with a smartphone via Near Field Communication (NFC). J. M. Azzarelli, K. A. Mirica, J. B. Ravnsbæk, T. M. Swager

THURSDAY MORNING, August 14, 2014 Chemical Changes During Commercial Processing Moscone Center, South Bldg. Esplanade Ballroom 303 Organizers: Kevin Goodner Youngmok Kim Y. Kim, Presiding 9:15 Introductory Remarks. 9:20 295. Chemical changes associated with the thermal processing of citrus juices. R. L. Rouseff 9:40 296. Extraction, recovery, and functionality of pectic hydrocolloids from citrus processing waste. R. G. Cameron, K. Grohman, Y. Kim, A. Galant, W. Widmer, G. Luzio

10:00 297. Skunky off-odor identification in granulated beet sugar. R. A. Bazemore, G. Golovanoff, K. Malmay, C. Allison 10:20 298. Vegetable sauce as flavor enhancer by thermal processing. K. Mahattanatawee, J. Mookaew 10:40 Intermission. 10:55 299. Carbohydrate contents use as tracer for determine coffee origin and soil type of cultivation. T. B. Madeira, M. B. Almeida, L. A. Marques, S. L. Nixdorf 11:15 300. Effect of processing on phytochemical composition of flour, dough, and bread fractions made from refined and whole wheat. D. Luthria 11:35 Concluding Remarks.

Agricultural Chemistry and Food Safety General Papers Moscone Ctr, South Bldg. Esplanade Ballroom 305 K. Deibler, Organizer, Presiding 9:00 301. Dioxolanes of 2-heptanone as mite repellants for the protection of bees. M. J. Miri, S. Kim, A. M. Kudla, T. D. Allston, G. M. Glenn, A. Klamczynski 9:30 302. Assessment of phytotoxicity potential of cadmium, copper, and lead on tomato (Lycopersicon esculentum Mill.) planted on contaminated soil. A. O. Eruola, M. T. Adetunji 9:50 303. Investigating the defensive armor of potatoes: Metabolites in wound periderm of four potato cultivars. K. Dastmalchi, L. Kallash, Q. Cai, K. Zhou, W. Huang, O. Serra, R. E. Stark 10:10 304. Producing ethanol from alfalfa stems with an acid ensilage pretreatment. S. Zhou, T. M. Runge, P. J. Weimer, R. D. Hatfield 10:30 Intermission. 10:45 305. Enzyme digestion for Salmonella spp. isolation from food and agricultural matrices. F. He, S. R. Nugen, A. J. Kinchla 11:15 306. Removal of caramel pigment from soy sauce wastewater by electrocoagulation. N. He, X. Li 11:35 307. Applications of spray freeze-drying method and layered double hydroxides for value-added food ingredients . J. Her, K. Lee, J. Choy 11:55 308. Identification of key flavor compounds responsible for different orange flavor characteristics (natural- and processed-orange flavor) in orange juice. M. K. Kim, K. Lee

Symposia Cosponsored by AGFD: - IUPAC: Agricultural Biotechnology: Contributions To Sustainable Agriculture and Food Security - Sponsored by AGRO, Cosponsored by AGFD - IUPAC: Emerging Issues and Challenges Global Food Production and Food Security - Sponsored by AGRO, Cosponsored by AGFD, CEI, and ENVR

THURSDAY AFTERNOON, August 14, 2014 Symposia Cosponsored by AGFD: - IUPAC: Agricultural Biotechnology: Contributions To Sustainable Agriculture and Food Security - Sponsored by AGRO, Cosponsored by AGFD - IUPAC: Emerging Issues and Challenges Global Food Production and Food Security - Sponsored by AGRO, Cosponsored by AGFD, CEI, and ENVR

AGFD Abstracts - 248th ACS Nat’l Meeting, San Francisco

AGFD 1 Question everything: Science in the modern restaurant kitchen. Harold McGee, [email protected]. Curious Cook, US

Cooking is a kind of practical chemistry, the deliberate transformation of natural materials into more desirable forms of nourishment.

Scientists have been influencing cooks since the time of Isaac Newton, but the last decade has brought an explosion of interest in the science

of cooking, and on both sides. Today restaurant chefs collaborate with chemists and sensory psychologists, and Harvard Univ. offers a

regular undergraduate course on cooking, and an associated MOOC, taught by scientists and chefs. Key to this development has been the

growing importance of innovation in the culinary world.

AGFD 2 Enhancing science education and developing a cross-disciplinary research program through the culinary medium.Chris R

Loss, [email protected]. Culinary Institute of America, Hyde Park, NY, Scientific literacy is the new literacy, and cooking and feeding

can engage undergraduates to develop this literacy and enhance their critical thinking and problem solving skills. The culinary medium (i.e.

ingredients, cooking techniques, and human senses) presents a unique and valuable opportunity for educators to engage students with

principles of chemistry, physics, and biology and spark interests in research and scientific inquiry. The Culinary Institute of America's Dept.

of Culinary Science has developed a cross-disciplinary curriculum that provides academic scaffolding for experiential science education.

Courses in the Culinary Science major include Culinary Chemistry, Heat Transfer and the Physical Properties of Food, Flavor Science and

Perception, and Microbial Ecology of the Kitchen, amongst other kitchen-lab-based, research-focused classes. This presentation will describe

the core principles and key learning objectives of the field of Culinary Science. Peer-reviewed research conducted in the Culinary Science

Dept., that brings together chefs, scientists, and students, will also be discussed.

AGFD 3 Applied culinary science: Restaurant cooking elevated through scientific insight. Ali Bouzari, [email protected]. Univ. of

California, Davis, For years, chefs' intimate interaction with food on a daily basis endowed them with extensive empirical knowledge about

the behavior of food systems, yet they lacked understanding of the fundamental chemical and physical principles inherent to cooking. In the

past few decades, chefs have begun to collaborate with the scientific community to gain greater understanding of their medium, which has

given rise to the field of culinary science. In the world's most acclaimed kitchens, avant-garde and traditionalist chefs alike are implementing

this knowledge to achieve fascinating results ranging from understanding microbial ecology in order to make complex, innovative fermented

products to using sensory science to evaluate the flavor of their creations with unprecedented precision.

AGFD 4 Culinary science at home. Jeff Potter, [email protected]. Unaffiliated, What are the recent trends in culinary science? How

can science change the way you approach the kitchen? New tools and techniques allow you to create experiences that even a decade ago were

only within the reach of high-end restaurants. Better “mental models” about the science of what happens as food cooks can change the way

you think about preparing a meal. In this session, we'll look at the recent trends in science and food along with a few of the modern culinary

techniques that you might enjoy trying at home.

AGFD 5 From Savarin, Adria & Blumenthal via von Liebig, Kurti & McGee: What does the future hold for the science of cooking? Cesar Vega, [email protected]. Mars Foods Europe, Rotterdam, The Netherlands It is no longer news that chefs are seasoning

their craft with more than a pinch of science and simmering them within a technological stock. It has also become less exceptional that Food

Science Departments incorporate some elements of (the science of) cooking in their curricula. That begs the question: Are the 'scientific'

approach to cooking and the culinary-based approach to (food) science here to stay? The genuine interest on the phenomenon of cooking

from those practicing the 'pure sciences' (e.g. physics); the creation of 'culinary science' programs in cooking schools; the creation of ElBulli

Foundation; and the growing list of (peer-reviewed) publications on these topics seem to indicate that the answer is yes. While I welcome all

these activities, I think there is a need for a more articulated and cohesive vision of the social benefits that these approaches enable. I will

take a stab at this and offer my own vision; because only with a vision we can secure the much needed funding to continue to make the case

that all cooking is molecular.

AGFD 6 Geographic authentication of wines: Relationships between metal composition in soils and grape berries Helene Hopfer1,2,

[email protected], Lillian Franklin1,2, [email protected], Mallory Mau1,2, Christopher A. Jenkins1,2, David R. Smart1, Susan E.

Ebeler1,2, [email protected], Jenny Nelson1,2,3. (1) Dept. of Viticulture and Enology, Univ. of California, Davis,(2) Food Safety and

Measurement Facility, Univ. of California, Davis, (3) Agilent Technologies, Inc., Santa Clara, There is significant interest in using metal

profiles for geographic authentication of grapes and wines. A first step in successful application of this approach is understanding the

variation in soil metal profiles within a single vineyard and relating this composition to that of grape berries and other tissues. In this study

we have profiled the elemental composition of grape berries and vine plant tissue (leaves and rachises) from 36 different vines within one

block of a commercial vineyard over the period of ripening. In addition we profiled soil metal composition from each of the vines (soil close

to the rhizosphere) in order to correlate the soil composition to the berry and tissue composition. Frozen and dried tissues, berries, or soils

were microwave digested and analyzed by ICP-MS. Sixty-eight elements were monitored and calibrated in the range of 0.1 to 500 μg/L,

using matrix-matched calibration standards. An Internal Standard (ISTD) mix of six elements, covering the monitored m/z range from 7 to

209 amu, was constantly fed into the sample stream using a mixing tee. Significant differences in elemental composition among the sampled

vines show that even within the same vineyard block elemental differences exist and are also reflected in both grape berries and plant tissue.

Elements that show large differences within the same vineyard block include elements important from a viticultural (K, Mg) and from an

enological standpoint (Fe, Cu).

AGFD 7 Elemental analysis of highly specialty teas for authentication Jenny Nelson1,2,3, [email protected], Helene Hopfer2,3,

L. Craig Jones1, Susan E Ebeler2,3. (1) Agilent Technologies, Berkeley, (2) Dept. of Viticulture and Enology, Univ. of California, Davis, (3)

Food Safety and Measurement Facility, Univ. of California, Davis, Many companies in the food industry have to deal with the fraudulent

activities of their competitors such as the intentional counterfeiting, substitution, adulteration or mislabeling of food to gain an economic

advantage. Many of these tricks go unnoticed by consumers, law-abiding companies, and even government agencies. Additionally, there are

no standardized methods to help agencies with this highly specialized problem. The tea industry is seeing an increase in mislabeled

geographical origin of some specialty teas (i.e. Pu'erh tea, which must be from a specific region in China). This study uses two different

technologies (microwave digestion and ICPMS/QQQ) and their advantages towards this food related issues. This data was then subjected to

multivariate statistical analyses (PCA and CVA) to correlate the metal content of true Pu'erh region tea, to try and determine a model for true

Pu'erh teas. Using this approach we have developed a potential tool for detecting fraudulent tea products.

AGFD 8 UHPLC-QTOF MS approaches for chemical verification of concealed damage in raw almonds Jihyun Lee1, Cristian E Rogel

Castillo1, Natalia Falagan2, Alyson E Mitchell1, [email protected]. (1) Food Sci. and Technology, Univ. of California Davis (2) Dept.

of Food Engineering, Technical Univ. of Cartagena, Murcia, Spain Concealed damage (CD) results in a brown to black discoloration that

occurs in almond kernels only after roasting. CD can result in a very bitter off-flavor, lower consumer acceptance, and possibly lower

nutritional value due to degradation of amino acids and lipids. Moreover, there is concern that almonds with CD are more susceptible to lipid

oxidation and rancidity. CD is initiated when in-hull nut kernels are exposed to a warm and moist environment (e.g. rain, stockpiling). To

date, CD cannot be detected by screening methods and the mechanism by which this color forms is unknown. Herein, UHPLC-(ESI)QTOF

MS/MS was used to profile the chemical composition of CD and non-concealed damage (NCD) almonds to evaluate the effect of moisture,

and storage time on the composition of non-volatiles in almonds. Non-targeted (e.g. amino acid metabolism library) and data mining

(unknown analysis) approaches were employed. Thirteen amino acid-related metabolites were tentatively identified with CD development in

almonds. Principle component analysis on non-targeted and data mining analysis demonstrated clear separation in CD/NCD almonds. These

approaches can be used to evaluate the general chemical composition of CD and NCD almonds to provide distinguishing chemical markers

associated with the development of CD.

AGFD 9 Verification of maple syrup by profiling chemical composition using UHPLC/QTOF MS Jerry A Zweigenbaum1,

[email protected], Michael Thurman2, Imma Ferrer2. (1) Dept. of Food Safety and Quality, Agilent Technologies, Wilmington,

DE (2) Dept. of Environmental Engineering, Univ. of Colorado, Boulder, Maple Syrup is a condensate of the sap from maple trees and the

major sugar in it is sucrose. It requires boiling down about 40 gallons of sap to produce one gallon of syrup. Although Vermont produces the

most maple syrup in the US, worldwide the greatest producer is Canada with many farms in Ontario and Quebec. The syrup is also produced

in many states of the northeast including NY, ME, MA, CT, PA, NH, and very small productions in states like Maryland. Both the US and

Canada grade the syrup by its translucence. Grade A fancy from Vermont is very light in color where B is darker. Canada grades from A to D

again from light to dark. Because of both grade and region, verification of maple syrup is difficult. Analysis of the syrup by extraction using

C18 SPE and elution with methanol followed by UHPLC/QTOF MS shows a complex profile of compounds. Direct analysis (filtering only)

of real to imitation maple syrup easily distinguishes the two as shown in Figure 1. Both adulteration and classification of the syrup by grade

and region is more complex and requires data mining and multivariate statistical approach. This work examines the chemical profiling of

syrups from different regions and grades. Identification of marker compounds for real maple syrup will be made and compared.

AGFD 10 Identification of the South American medicinal plant Baccharis genistelloides (“carqueja”) using DNA barcodes Ann M.

Hirsch1, [email protected], Denise C. Moraes2. (1) Dept. of Molecular, Cell, and Developmental Biology, Univ. of California-Los Angeles,

(2) Dept. of Pharmacy, Federal Univ. of Maranhão, São Luís, Brazil Baccharis genistelloides (carqueja) is an herbal medicine that is used in

many South American countries primary as a liver and digestive aid (tea) and also to treat rheumatism and diabetes (essential oil). The genus

consists of over 500 species in the plant family Asteraceae. So far, few studies have been made to verify the authenticity of the plants used as

starting material for the oil or tea other than by microscopic examination or more recently, gas chromatography. Prior to studying the plant

materials that make up carqueja tea, we analyzed voucher specimens of B. genistelloides, B. dracunculifolia, and B. elliptica to obtain

reference sequences for the internal transcribed spacer (ITS-1 and ITS-2) region of ribosomal DNA. DNA was extracted from leaves by the

CTAB method with modification, and purified using standard procedures. Because the DNA isolated from the herbarium specimens was

highly degraded, each sample was subjected to the PreCR® Repair Mix (New England Biolabs) prior to amplification with the ITS-1 and

ITS-2 primers. A PCR product could not be otherwise obtained without the repair reaction. The PCR products were sequenced and the 301 to

347 base pair sequences were aligned with ClustalW and ApE programs and were searched for matches in Genbank using BLAST. Very few

Baccharis sequences, and no B. genistelloides exist in Genbank. Matches were made to B. salicifolia, B. bolivienis, B. neglecta, and B.

dracunculifolia, primarily using the ITS-2 primers. We are refining our analysis by including additional primer sets including plastid gene

and other gene combinations.

AGFD 11 NMR-based metabolomic analysis of cranberry (Vaccinium macrocarpon) to validate species and determine variations

associated with cultivar and stress Catherine C. Neto1, [email protected], Eleni Yiantsidis1, Kelsey Penndorf1, Frank L. Caruso2, Andrew

Milstead1, Sarah Luchsinger3, Jimmy Yuk3, Kimberly L. Colson3. (1) Dept. of Chemistry & Biochemistry and Cranberry Health Research

Center, Univ. of Massachusetts Dartmouth, North Dartmouth, (2) Cranberry Station, Univ. of Massachusetts Amherst, East Wareham,(3)

R&D Division, Bruker BioSpin, Billerica, MA NMR analysis of crude botanical extracts is an effective tool for species validation,

identification and quantification of the key metabolites present, and quality assurance, allowing distribution of all metabolites for

chemometric analysis within one spectrum. Reliable 1H NMR and PCA methods for metabolomic fingerprinting of botanicals have been

developed. These tools were used to study variations in metabolite composition among cranberry plant samples (Vaccinium macrocarpon).

Cranberry is recognized for maintaining urinary tract health and for other health benefits associated with its polyphenol content. Variations in

composition of metabolites including quercetin glycosides, flavan-3-ols and others throughout the plant may occur in response to factors such

as cultivar, geographical location, harvest season, insect infestation and disease-related stress. Cranberry foliage and fruit samples from

multiple cultivars and regions across North America were extracted and analyzed by NMR using non-targeted and targeted methods.

Principle component analysis showed separation of cranberry from other Vaccinium species, as well as site-to-site separation of cranberry

samples based on cultivar and region, and detected differences between healthy and Phytophtera-infected plants. This guided the

quantification of several key metabolites including quercetin-3-galactoside, proanthocyanidins, sugars and ursolic acid, which varied

significantly between samples. These methods have potential applications for cultivar selection and validation of cranberry-based products.

AGFD 12 High intensity ultrasound as a novel technology to change the physical properties of lipids Silvana Martini,

[email protected]. Dept. of Nutrition, Dietetics, and Food Sci.s, Utah State Univ., Logan, This presentation will provide an overview

of the use of high intensity ultrasound (HIU) to change physical properties of lipids. HIU of 20 kHz frequency was used at different power

levels (6-100 W) for short periods of time (2.5-10 sec) in edible fats such as anhydrous milk fat, palm kernel oil, and commercial shortenings.

In general, HIU was applied during the isothermal crystallization of the lipid and the crystallization behavior and physical properties of the

crystalline network formed was measured using polarized light microscopy, rheology, texture profile analyzer, and differential scanning

calorimetry. Results show that HIU can be used to induce lipid crystallization with reduction of induction times from 35 min to 20 min for

anhydrous milk fat crystallized at 28 °C. The induction in crystallization resulted in the formation of a crystalline network with small

crystals. In addition, harder and more elastic materials (increases in the order of 200-2,000%) with sharper melting profiles were obtained

with the use of HIU. In general no significant effect on the amount of crystalline material obtained after 90 min of crystallization was

observed as a consequence of sonication suggesting that smaller crystals obtained by HIU are responsible for generating a harder and more

elastic material. The application of HIU to lipid samples did not change their triacylglycerol composition or their oxidative stability measured

using peroxide value. The effect of HIU to change the physical properties of lipids was more significant when low supercoolings (or higher

temperatures) and higher power levels were used and when the sonication was applied close to the onset of crystallization. These results

demonstrate that HIU can be used as an additional processing tool to modify the crystallization behavior of lipids and to tailor the functional

properties of the material.

AGFD 13 Effect of transferrins on radical-mediated degradation of cereal β-glucan Laura Nyström, [email protected], Ana

Sofia Batista Queiros, Audrey M. Faure. Institute of Food, Nutrition and Health, ETH Zurich, Switzerland Cereal β-glucan (β1→3, β1→4

mixed linkage glucan) from oats and barley is a soluble dietary fiber with well-known functionality in cholesterol reduction and control of

glucose response. In the recent years, oxidative degradation of β-glucan via hydroxyl radical mediated reaction has been demonstrated to be a

threat to the molecular integrity of beta-glucan, especially in aqueous and semisolid food systems. The health benefits of β-glucan are

commonly related to its viscous properties, which are lost during oxidation. Therefore, we studied the possibility to protect β-glucan from

oxidative degradation using iron-binding proteins (lactoferrin, ovotransferrin and apotransferrin). Hydroxyl radicals (•OH) were generated

with iron and ascorbic acid (ascorbate-driven Fenton reaction) and their levels in β-glucan solutions were analyzed using ESR and spin

trapping. Degradation of β-glucan was monitored by measuring the viscosity decrease of β-glucan solutions. The three transferrins behaved

very differently in β glucan solutions. Lactoferrin slightly decreased the •OH-formation during storage, but could not prevent the viscosity

loss of β-glucan. Apotransferrin, on the other hand was found to be pro-oxidative. With apotransferrin the radical formation, and subsequent

viscosity loss were significantly faster than in the control solution without transferrins (decrease in viscosity 80% in two hours with

apotransferrin, compared to 43% in the sample without transferrin). Interestingly, a significant viscosity loss was also observed in β-glucan-

ovotransferrin solutions (86% decrease in viscosity during 1 week storage), even if the •OH-radicals formation was fully inhibited. In these

samples a precipitate formation was observed, which resulted in a viscosity loss of the liquid phase. FTIR analysis of the precipitate

demonstrated that it contained both protein and β-glucan. These results demonstrate that the effect of transferrins on •OH-formation in β-

glucan are heavily dependent on the source of transferrin, and that they offer only a limited protection to β-glucan from oxidation.

AGFD 14 Tandem SERS nanobiosensor for determination of chemical and microbiological hazards in foods Xiaonan Lu,

[email protected]. Dept. of Food Sci., The Univ. of British Columbia, Vancouver, Canada Surface enhanced Raman spectroscopy (SERS)

has been validated to be a highly accurate and specific tool for the identification, discrimination and potential quantification of different types

of chemical and microbiological analytes. However, its application in detection of targeted analytes in foods is still not well developed

because the interferences from the complicated food matrices result in spectral deconvolution and interpretation difficult. To separate and

enrich analytes from foods before SERS is a major challenge. Here we present two promising “capturing” techniques developed in our

laboratory, namely molecularly imprinted polymers and microfluidics, coupled with SERS for a reliable and ultrafast determination of

chemical and microbiological hazards in agricultural and food systems. With the availability and progress of portable and handheld Raman

spectrometer, the developed “one-step” or “two-step” hybrid SERS nanobiosensor coupled with chemometrics can be applied for on-line and

in-field detection of trace level of hazards in foods.

AGFD 15 Preparation of novel selenium nanoparticles with strong in vitro and in vivo anticancer efficacy using tiger milk mushroom Ka Hing Wong, [email protected]. Dept. of Applied Biology and Chemical Technology, The Hong Kong Polytechnic Univ., Hong

Kong Special Administrative Region of China Recently, selenium nanoparticles (SeNPs) have become a new research target, since they were

found to possess excellent bioavailability, low toxicity and remarkable anti-cancer activity. Nevertheless, SeNPs aggregate easily and their

anti-cancer activity will be signifcantly reduced, once their nano-size could not be maintained. This limiting factor greatly hinders their

development into novel health food products. By using the water soluble polysaccharide-protein complex isolated from tiger milk mushroom

sclerotia, we have successfully prepared highly stable, size controllable SeNPs under a simple, “food grade” redox system. Interestingly,

these novel SeNPs were found to significantly inhibit the growth of human breast cancer cells via apoptosis induction both in vitro and in

vivo. Our long term goal is to develop SeNPs into an economical, safe and evidence-based health food product for our community, hereby

alleviating the now spiraling cost of cancer treatments in the local public healthcare system.

AGFD 16 Molecular mechanisms for the anti-angiogenic and anti-tumor effects of omega-3 fatty acid docosahexaenoic acid (DHA) Guodong Zhang, [email protected]. Food Sci., Univ. of Massachusetts Amherst, Epidemiological and pre-clinical evidence support

that omega-3 dietary fatty acids reduce the risks of angiogenic diseases such as macular degeneration and cancers, but the underlying

mechanisms are poorly understood. Here we show that epoxydocosapentaenoic acids (EDPs), which are lipid metabolites produced by

cytochrome P450 epoxygenases from omega-3 fatty acid docosahexaenoic acid (DHA), inhibit angiogenesis, primary tumor growth and

metastasis; while the corresponding metabolites derived from omega-6 arachidonic acid (ARA), epoxyeicosatrienoic acids (EETs), increase

angiogenesis, tumor progression and metastasis. These results demonstrate EETs and EDPs as novel endogenous regulators of an angiogenic

switch to regulate tumorigenesis, and implicate a novel mechanistic linkage between omega-3 and omega-6 fatty acids and cancers.

AGFD 17 Milk peptidomics across infant digestion David C Dallas1, [email protected], Andres C Guerrero2, J. Bruce German2,

Carlito B. Lebrilla2, Daniela C Barile1. (1) Dept. of Food Sci. and Technology, Univ. of California, Davis, (2) Dept. of Chemistry, Univ. of

California, Davis, For over 200 million years, lactation has co-evolved with mammalian infants to provide nourishment. Many milk proteins

lack known function intact. Historically, these proteins were thought to serve only as an amino acid source for infant growth. We theorized

that milk proteins fragments (peptides) released through digestion within the mammary gland and in the infant would be functional. With

state-of-the-art liquid chromatography-mass spectrometry and bioinformatics, we discovered hundreds of naturally occurring peptides in

human and bovine milk and hundreds of newly released peptides in the infant stomach. Our bioinformatic analyses demonstrate that

proteases produced within the mammary gland are responsible for cleavage in milk and continue to control digestion within the infant

stomach. Many of the released peptides are homologous with known antimicrobial peptides and, as an ensemble, these peptides inhibit the

growth of several pathogenic bacteria. We suspect these antimicrobials are pathogen-specific, which could lead to translational applications.

AGFD 18 Paired potassium-based buffers for sanitizing winery equipment and the carbon, nitrogen, sodium, and phosphorus

footprints of winery cleaning practices Roger Boulton, [email protected]. Viticulture and Enology, Univ. of California, Davis

Historically, cleaning practices in the wine industry have involved the use of hypochlorite, sodium hydroxide, tri-sodium phosphate, and in

some cases a final rinse with citric acid. While the use of hypochlorite and citric were phased out many years ago, the continued use of strong

caustic soda and tri-sodium phosphate solutions results in a significant sodium footprint in treated wastewater. The design and operation of

aerobic wastewater ponds in wineries has generally focused on the biological oxygen demand (or BOD) of the winery wastewater whether

from grape pulp, yeast and wine residues or discharged cleaning solutions. The energy and land requirements of this treatment approach and

the carbon, nitrogen, phosphorus and sodium footprints of these practices are now no longer sustainable. A green chemistry alternative is the

use of dilute, inorganic potassium-based buffers (KOH and KHSO4) and hydrogen peroxide, employed at ambient temperatures as an

alternative sanitizing protocol. Such an approach results in no contribution to the BOD and chemical oxygen demand (or COD) measures and

insignificant contributions to the sodium, carbon, nitrogen and phosphorus footprints in the discharged waters. The move towards the use of

dilute solutions of monovalent inorganic buffers also permits the application of nanofilter membranes for solution and buffer recovery, with

the potential to significantly reduce the total chemical footprint of winemaking cleaning practices.

AGFD 19 Global change, sustainability, and challenges for grape and wine production Hans R. Schultz, [email protected].

Dept. of Viticulture, Geisenheim Univ., Geisenheim, Hessen Germany Grapevines are cultivated on 6 out of 7 continents, between latitudes

4° and 51° in the Northern Hemisphere and between 6° and 45° in the Southern Hemisphere across a large diversity of climates (oceanic,

warm oceanic, transition temperate, continental, cold continental, Mediterranean, subtropical, attenuated tropical, and arid climates).

Accordingly, the range and magnitude of environmental factors differ considerably from region to region and so do the principal

environmental constraints for grape production. The type, number and magnitude of environmental constraints are currently undergoing

changes due to shifts in climate patterns already observed for the past and predicted for the future. These changes are already affecting grape

composition with observed changes in sugar and acidity concentrations. However, these changes are rather easy to detect due to the mere

concentration of these compounds in the grape and can be amended by man. As with other components such as polyphenols or aroma

compounds, their relationships to environmental changes are more difficult to quantify. One can divide the expected climatic changes during

the grape ripening period into two scenarios; warmer and dryer, and warmer and moister with different responses for red and white grape

varieties. Approximately representative for the first situation (Mediterranean climate wine regions), a survey study in Australia found a

positive link of quality ratings and daily mean regional temperature for red but not for white wines, whereas the apparent influence of

temperature on vintage variability was strong for white wines but irrelevant for red wines. For the second scenario (many temperate climate

grape-growing regions), fluctuations in soil temperature and water content show pronounced effects on nitrogen availability, thus increasing

the risk of diseases affecting grape composition, such as Botrytis cinerea and already compromising grape composition. Several model

analyses relevant to grape composition will be presented in order to define the challenges for sustainable wine production.

AGFD 20 Objective chemical measures of grape quality Michael T. Cleary, [email protected]. Viticulture, Chemistry, Enology,

E. & J. Gallo Winery, Modesto, California Historically, the value of California wine grapes has been determined by the geographic region in

which they were grown and vineyard yield per acre. However, grape chemical composition and wine sensory data indicate that wine grapes

grown in the same geographic region – in many cases even from adjacent vineyard blocks – can vary significantly in their chemical

composition. Fruit compositional differences can vary as much for vineyards within the same geographic or climatic region as fruit grown in

vineyards from different geographic regions. Individual vineyard practices, soil types, and micro-climates influence fruit chemical

composition and thus grape and wine quality. Therefore, objective measures of grape quality are needed. The definition of grape chemical

quality has always been elusive, particularly with respect to final wine sensory attributes and the specific compounds responsible for both

wine aroma and mouthfeel. This presentation describes the evolution of wine grape chemical grape composition assessment, as well as the

development of objective grape quality metrics for assisting with the determination of both harvest date and wine program tier allocations.

AGFD 21 Bioactives from side streams of wine processing Peter Winterhalter, [email protected], Stefanie Kuhnert, Philipp Ewald.

Institute of Food Chemistry, TU Braunschweig, Braunschweig, Lower Saxony, Germany The application of membrane technologies as well

as countercurrent chromatography (CCC) for the large-scale fractionation of polyphenolic extracts will be demonstrated. CCC is a support-

free liquid liquid chromatographic technique which allows gentle separations in the g to kg scale. Techniques that will be presented include

inter alia high-speed countercurrent chromatography (HSCCC) and spiral-coil low speed rotary countercurrent chromatography (Spiral-coil

LSRCCC). Examples are the preparation of bioactive compounds (anthocyanins, OPC, stilbenes etc.) from side streams of the wine industry.

AGFD 22 Identification of organic acids in wine that stimulate mechanisms of gastric acid secretion in healthy subjects Kathrin I

Liszt1, Reinhard Eder2, Monika Marek2, Jessica Walker1, Veronika Somoza1, [email protected]. (1) Nutritional and

Physiological Chemistry, Univ. of Vienna,, Austria (2) Federal College and Research Institute for Viticulture and Pomology, Klosterneuburg,

Austria Alcoholic beverages such as beer and wine are well known to potently stimulate gastric acid secretion. This study demonstrates that

gastric acid secretion on a functional and gene regulatory level is differently affected by red wine vs. white wine in healthy subjects and in

parietal cells in culture. Organic acids, by acting on extracellular proton transport involved in gastric acid secretion, are the wine constituents

chiefly responsible for this effect. Furthermore, we confirmed that ethanol also stimulates mechanisms of gastric acid secretion, although

addition of ethanol to a biomimetic mixture of wine organic acids attenuated their pro-stimulatory effect. This study gives new insights into

the understanding of how wine and its constituents influence mechanisms of gastric acid secretion.

AGFD 23 Evaluation of the potential of grape canes as a source of bioactive stilbenoids Dietrich von Baer, [email protected], Claudia

Mardones, Carola Vergara, Tamara Gorena, Vania Saez, Carla Herrera. Analisis Instrumental, Universidad de Concepcion, Bio Bio Chile

Much has been written about the health promoting properties of E-resveratrol and other related stilbenoids. In plants, these are part of a

complex defence mechanism, acting as phytoalexins, playing an important role in the response to biotic and abiotic stress in grapevines.

Health benefits of E-resveratrol were used as an argument to promote moderated wine consumption. However, wine contains only between

0.4 and 8.1 mg/L of E-resveratrol. To increase these levels, grape vines were submitted to different growing conditions and grapes have been

irradiated with UV- C light. These treatments increased the stilbenoid levels, however they still are much lower than those found in grape

canes obtained after pruning of the vineyard. In canes, concentrations can reach up to 5.959 mg/kg dry matter of E-resveratrol and 7.035

mg/kg of total stilbenes in Vitis vinifera canes, stored during several months after pruning. This procedure enhances the stilbenoid levels in

canes up to fivefold, based on dry matter [1, 2]. The mechanism that causes this increase is still unknown, but undoubtedly it has a significant

incidence on the potential of grape canes as a source of stilbenoids. The grape variety also is relevant, highest levels were found in canes of

Gewürztraminer, followed by Pinot noir, although some other varieties showed promising levels. Summarizing, cane management after

pruning and grape variety have a great influence on the potential use of canes as a source of stilbenoids; concentrations also depend on

biological variability between different vineyards and collection years. Water stress does not produce a significant increase of stilbenoid

levels. Acknowledgements: FONDECYT (Chile), Grant 1110767, Insertion in Academia Grant 79112036, CONICYT

AGFD 24 Constitutive and induced biosynthesis of volatile mono-, sesqui- and diterpenoids in grape berries Matthias Wüst,

[email protected]. Institute of Nutritional and Food Sci.s, Univ. of Bonn, Germany Terpenoids, especially mono- and sesquiterpenes,

contribute to the varietal aroma of several grape varieties like Gewürztraminer and Syrah. Recent research using stable isotope labelled

precursors has shown that these compounds are constitutively biosynthesized during ripening in berry exocarp and mesocarp. While

monoterpenes are generated in both parts of the berry, sesquiterpenes are predominately formed in the exocarp and enriched in the

epicuticular wax layer. However, environmental cues can affect the regulation of the genes and enzymes of involved metabolic pathways

leading to the modulation of the varietal aroma. In order to understand the mechanism of these responses, the influence methyl jasmonate

(MeJA), which is a stress related plant hormone and an exogenous elicitor for various plant defence compounds, including mono- and

sesquiterpenes, has been investigated. The in vivo effect of MeJA was studied by direct injection into grape berries. Induced volatiles were

subsequently analysed in berry exo- and mesocarp by HS-SPME-GC/MS. The MeJA treatment resulted in an induction of the biosynthesis of

certain mono- and sesquiterpenes only in the exocarp of grape berries. This effect was further examined in an open field study, demonstrating

that the treatment of whole grape vine plants triggers the terpene biosynthesis in grape berry exocarp, which points to a systemic reaction that

alters the terpene profile. The data obtained so far indicate that especially sesquiterpene biosynthesis is likely to be associated with an

interaction of the grapevine genome with its environment.

AGFD 25 Authenticity analysis of citrus essential oils by means of HPLC-UV-MS on oxygenated heterocyclic components Hao Fan,

[email protected], Chi-Tang Ho. Dept. of Food Sci., Rutgers Univ., New Brunswick, NJ Citrus essential oil is the largest group

among commercialized essential oils. Their unique sensory properties have been widely accepted and applied in beverage, confectionary,

perfume, house care and other fields. However, due to the simple chemical composition and tremendous price differences among citrus

species, unscrupulous players have been practicing adulteration in citrus oils for a long time. Therefore industry is demanding definitive,

sensitive, and efficient approaches to grade citrus oils. A reversed-phase HPLC method was developed for compositional study of major

citrus oils. Majority of the oxygenated heterocyclic components in citrus oils were identified by HPLC-MS and confirmed by previous

literatures. A comprehensive database of major polymethoxyflavone compounds is built with data collected from a large pool of industrial

orange, tangerine and mandarin oil samples. Based on the numerical limits and statistical analysis results (PCA), detailed information

regarding the history of oil samples can be revealed.

AGFD 26 Authentication and adulteration of lemon juice Artemio Z Tulio, Jr., [email protected]. U.S. FDA, Bedford Park,

Illinois Adulteration of lemon juice by certain food manufacturers has been in the news recently and FDA was charged to investigate this

incident. Based on consumer complaints received by FDA, bottled lemon juices labeled as 100% from concentrate were found to contain

only about 10% to 35% of lemon juice. The reconstituted lemon juices were heavily adulterated with water. Citric acid and sugar were added

to meet the minimum requirements of 4.5% titratable acidity as citric acid and 6% soluble solids, respectively, as per FDA regulation 21 CFR

146.114. This presentation provides an overview of the past and present physico-chemical and analytical approaches to authenticate lemon

juice and detect adulterant markers such as organic acids, amino acids, sugars, phenolic compounds, etc., including novel detection methods

being developed by FDA to address the economically-motivated adulteration of lemon juice.

AGFD 27 Authentication and adulteration of edible oils Fereidoon Shahidi, [email protected]. Dept. of Biochemistry, Memorial Univ. of

Newfoundland, St. John's, Canada High priced edible oils may need to be authenticated as they are often adulterated with cheaper oils with

similar composition of the main fatty acids. However, other fatty acids present may allow differentiation of such oils from one another.

Furthermore, minor non-acylglycerol components of the oils, especially their phytosterols may be used as fingerprint to authenticate them.

Nonetheless, adulteration observed, as has been done for olive oil with hazelnut oil, but more recently with cottonseed and other oils and use

of copper chlorophyll to give it the appearance of extra-virgin olive oil has been of much concern to both the consumers and the regulators.

This presentation provides an overview of the topic with specific examples to demonstrate the importance of minor components in

establishing authenticity and detecting adulteration of edible oils.

AGFD 28 Identifying authentic and/or adulterated food products followed by adulterant quantitation without reference samples: Application to Fava Santorinis and extra virgin olive oil John H Kalivas1, [email protected], Kevin Higgins1, Constantinos A Georgiou2,

Marianna Mira2, Ilias Tsafaras2, George A Mousdis3, Eleftherios Petrakis2, Spiros A Drivelos2, Serkos A Haroutounian2. (1) Dept. of

Chemistry, Idaho State Univ., Pocatello,(2) Chemistry Laboratory, Agricultural Univ. of Athens, Greece(3) Theoretical and Physical

Chemistry Institute, National Hellenic Research Foundation, Athens, Greece In the food industries, a rising problem is identifying the origin

of food products (food authentication). Also on the increase is food adulteration. Presented in this communication is the new process spatial

angular merit (orthogonal projection analysis (OPA)) to classifying samples into known categories. The process is general and two food

applications are reported: (1) food authentication and (2) identification and quantitation of food adulterants. Specifically, the food

authentication issue involves “Fava Santorinis”, a protected designation of origin (PDO) yellow split pea species growing only on the island

of Santorini in Greece. Due to its nutritional quality and taste, it has gained a high monetary value. In order to discriminate Fava Santorinis

from other yellow split peas, four classification methods utilizing rare earth elements (REEs) compositional analysis results fused with trace

elements quantitative values are studied. The four classification processes are OPA, Mahalanobis distance (MD), partial least squares

discriminant analysis (PLS DA) and k nearest neighbors (KNN). The OPA method was found to perform best with up to 100 % accuracy

using the fused data. The food adulterant identification challenge encompasses a series of extra virgin olive oil (EVOO) samples adulterated

with six different eatable food oil products. Using fluorescence spectra of these samples, OPA, MD, and KNN are compared with OPA

performing best. A new quantitative analysis method not requiring reference samples is performed for the adulterants in the EVOO samples.

In the approach presented using fluorescence spectroscopy, a pure component spectrum of the analyte (adulterant sun flower oil) and blanks

(EVOO samples) are used to form the model. Validation prediction errors from the new approach are comparable to those from a model built

with reference samples. Since no reference samples are needed, this approach is valuable for reducing the time and cost of model building.

AGFD 29 Olive oil authenticity: Pursuing innovation in the chemical analysis selina C wang, [email protected]. The Olive Center,

UC Davis, Olive oil is one of the most adulterated food products of the world due to its relatively low production and higher prices as

compared to vegetable and seed oils. The study from UC Davis Olive Center in 2010 and 2011 showed that more than 65% of extra virgin

olive oil sold at the US supermarkets did not meet the USDA “extra virgin” grade standards. The findings from this study received more than

one thousand media coverage worldwide, including the New York Times, CNN, The Dr. Oz Show and CBS News. While these reports have

helped to raise awareness in consumers and food buyers, there are a lot of challenges ahead in developing more efficient analytical methods

and establishing better standards. In this talk, we will discuss about these challenges and recent analytical advancements on the authentication

and adulteration of olive oil.

AGFD 30 Rapid analysis of toxic substances in complex food matrixes by simple synchronous fluorescence spectroscopy Yao-Qun Li,

[email protected], Xiu-Di Zhong, Ping-Ping Wu, Dong-Sai Fu, Yi-Hong Liu, Hong-Xin Wang. Dept. of Chemistry and the MOE Key

Laboratory of Spectrochemical Analysis & Instrumentation, College of Chemistry and Chemical Eng., Xiamen Univ.,Fujian, China Common

analytical methods used for the analysis of target components in foods were based on chromatographic methods due to the complexity of

food samples. However, chromatographic methods are tedious, expensive and solvent-consuming especially in the separation and purification

procedures. Synchronous fluorescence spectrometry, involving the simultaneous scanning of both excitation and emission wavelengths, is

capable of reducing spectral overlapping, narrowing spectral ranges and eliminating the interference of scattered light. Derivative technique,

with excellent band narrowing and enhancement of minor spectral features, is also a simple method to improve the performance of

measurements. The combination of synchronous fluorescence spectroscopy with flexible scanning modes and derivative technique provides a

synergistic effect for better selectivity and sensitivity, making it appealling to food safety monitoring. We demonstrated several new simple

fluorescence approaches using selected synchronous scanning routes coupled with derivative technique for the analysis of toxic substances

such as benzo(a)pyrene, thiabendazole, rhodamine B in different food samples. After sample extraction, the food samples were directly used

for fluorescence measurements. The limit of detection (LOD) for benzo(a)pyrene in seafood and edible oil samples was 0.10 µg/kg. The

LOD for rhodamine B was 0.52 μg/kg in chilli oil. A linear range of 0.05-1.0 μg/mL with LOD of 7.2 ng/mL for thiabendazole was obtained

in red wine samples. Complicated pre-separation and purification procedures were avoided and the total analytical time including sample

preparation was typically half to one hour. Results showed that fluorescence methods are rapid, simple, highly sensitive, and cost-effective

for determining the target analytes in food samples, particularly for rapid, routine screening of large amounts of samples.

AGFD 31 Discrete and bicontinuous amphiphilic delivery systems Graciela W Padua, [email protected]. Dept. of Food Sci. and Human

Nutrition, Univ. of Illinois at Urbana-Champaign, Success for food products in the future will depend on their capacity to deliver valuable

nutritional/bioactives cargo. Thus, new technologies are needed to develop safe and effective carriers to deliver such compounds to human,

animal, and plant cells. In this context, nanostructuring holds promise. This presentation will describe and discuss several examples of

discrete and bicontinuous amphiphilic delivery systems. Emphasis is placed on self-assembled nanostructures with distinctive internal

compartmentalization. Self-assembled spheres for core-shell encapsulation structures: Zein, a corn protein, can self-assemble into

microspheres. It can form core–shell structures with flavor oils by evaporation induced self-assembly of zein in ethanol–water. Structure

characterization routinely uses scanning electron microscopy (SEM), focused ion beam (FIB), and transmission electron microscopy (TEM).

Microstructure images revealed that core–shell structures formed only in a narrow range of core to shell mass ratio. Bicontinuous systems:

Amphiphilic molecules self-assemble in aqueous solutions into a rich variety of liquid crystalline mesophases. Self-aggregation of surfactants

in water is a spontaneous process, which results in orientation of hydrophilic regions at the aqueous interface and concurrent association of

hydrophobic groups to minimize water exposure. An array of structures may arise, monolayer and bilayer structures (lamellar phase) or

complex three-dimensional architectures, including micellar and bicontinuous cubic phases. Bicontinuous phases form in lyotropic systems,

including lipid–water systems, block copolymers, and proteins, notably zein. Cubic-phase materials are viscous gels with high surface area.

They may solubilize hydrophilic, hydrophobic, and amphiphilic compounds. A cubic phase consists of a continuous curved lipid bilayer that

forms a complex 3-dimensional matrix separating two continuous non-intersecting water channels resembling a 3-dimensional labyrinth

network. Proteins may assemble into complex mesophases, including bicontinuous structures with multiple symmetries. This rich behavior

offers the opportunity for designing materials with complex structures at length scales large enough to be used as carrier/delivery systems.

AGFD 32 Enhanced oxidative barrier properties of colloidosomes stabilized by silica aggregates and silica-polymer hybrid microparticles Yuan Zhao2, Yue Guan1, Yuanjie Pan2, Nitin Nitin2, Rohan Tikekar1, [email protected]. (1) Program of Culinary and Food

Sci., Drexel Univ., Philadelphia, PA (2) Dept. of Food Sci. and Technology, Univ. of California-Davis, The oxidative barrier properties of

interfacial layer are crucial in reducing oxidation of encapsulants in colloidosomes. To enhance these barrier properties, we stabilized

colloidosomes using either silica aggregates or silica-polymer hybrid microparticles (SPHM). Silica aggregates and SPHM were prepared by

electrostatic complexation of anionic and cationic silica nanoparticles and anionic silica nanoparticles and cationic polymer (ε-polylysine)

respectively. These particles were subsequently used for stabilization of oil in water colloidosomes. Control colloidosomes were prepared

using anionic silica nanoparticles alone. Formation of silica aggregates and SPHM was confirmed using particle size analysis, ξ-potential

measurement and scanning electron microscopy. The oxidiatve barrier properties of these colloidosomes were evaluated using a rapid

fluorescence based method. In this method, a free radical sensitive dye that changes its fluorescence intensity upon interaction with peroxyl

radicals was encapsulated within the oil phase. Peroxyl radicals were generated in the aqueous phase using 2,2'-azobis-2-methyl-

propanimidamide dihydrochloride. Oxidative barrier property measurements were validated by comparing stability of two bioactive

compounds, retinol and curcumin encapsulated within these colloidosomes. The barrier properties against permeation of free radicals were

significantly higher in colloidosomes stabilized by silica aggregates or SPHM compared to those stabilized by anionic silica nanoparticles

alone. The enhanced barrier properties of colloidosomes stabilized by these microparticles can be attributed to their larger size resulting in a

thicker interfacial layer and ability of ε-polylysine to interact and quench peroxyl radicals. Consistent with their barrier properties, stability of

encapsulated bioactive compounds was also higher in colloidosomes stabilized by silica aggregates and SPHM. Together, these results show

that the proposed approach is suitable for improving the stability of encapsulated compounds. Due to a relatively easier and a single-step

method of preparation, this approach can be an attractive alternative to layer-by-layer assembly of interfacial materials intended to improve

the oxidative barrier properties of the interface.

AGFD 33 Microstructure, rheological behavior, and stability of Pickering emulsion stabilized by kafirin nanoparticles Jie Xiao,

[email protected], Qingrong Huang. Dept. of Food Sci., Rutgers, The State Univ. of NJ, New Brunswick, Novel Pickering

emulsions stabilized by food-grade particles have gained increasing research attention in food and pharmaceutical industries due to the

combined advantages of biocompatibility and superior stability against coalescence. The present work was to introduce a fully natural

Pickering-stabilizer based on kafirin protein form sorghum. Spherical kafirin nanoparticles with water over oil wetting preference were

formed by a liquid-liquid dispersion method. Direct and indirect evidences of absorption of kafirin particle aggregations at oil-water interface

were collected through florescence microscopy and Cryo-SEM images. Expect for emulsions formed under low particle concentrations

(0.25% and 0.5%) with oil volume fraction of 0.7, self-supported gel like emulsion with the stability index of 93-100% were formed.

Microstructure, emulsion droplet size and rheological properties of Pickering emulsions as influenced by particle concentrations (0.25%-2%

in water phase), vegetable oil volume fractions (0.3 - 0.5) and ionic strengths (10-50 mM) were investigated thoroughly. The results have

pointed out the possibility of precisely tuning emulsion properties through a combined control over emulsification energy input, emulsion

formulation and degree of particle coagulation. The elastic boundary film formed by kafirin particles contributes to the resistance effect

against shear force or heat induced coalescence. This super-stable kafirin based Pickering emulsions are expected to have broad applications

in industries of food and pharmaceutics.

AGFD 34 Prediction of pore formation in cell membranes by aggregate of peptides from soy protein Yuan Lyu, Ning Xiang, Ganesan

Narsimhan, [email protected]. Agricultural and Biological Engineering, Purdue Univ., West Lafayette, IN Antimicrobial peptides

(AMPs) kill microbial cells through insertion followed by aggregation and permeabilization of the cytoplasmic cell membranes and has

applications in food safety. A hybrid methodology for identification of AMPs from soy protein is proposed based on molecular dynamics

(MD) simulation and a mathematical model for the prediction of minimum inhibitory concentration for deactivation (antimicrobial activity)

accounting for free energy of formation of a pore by an aggregate of peptides. Peptides for investigation were selected from soy β-

conglycinin (7S) and glycinin (11S) based on (i) number of amino acids, (ii) positive charge, (iii) hydrophobicity and (iv) hydrophobic

moment. This selection was further refined by their ability to form α helix in lipid bilayer of cell membrane as assessed by explicit solvent

MD simulation. The antimicrobial activity was tested by using selected synthetic peptides against Listeria monocytogenes and E. Coli and

compared with predictions.

AGFD 35 Entrapment of genistein into cellulose–chitosan hydrogel bead using ionic liquid and the release ability Zhaomei Wang,

[email protected], Bing-jie Li, Kaijun Xiao. School of Light Industry & Food Sci.s, South China Univ. of Technology, Guangzhou,

Guangdong ChinaState Key Laboratory of Pulp and Paper Engineering, South China Univ. of Technology, Guangzhou, Guangdong China

The natural polymers have been developed rapidly and find applications in drug delivery system, separation technology and biomedical

engineering. Cellulose and chitosan are among the largest abundant resource in nature and have received considerable attention because of

the good biocompatibility, biodegradability and sustainability. In this study, a hydrogel with high porosity, an ordered pore network and a

high surface area was prepared and genistein was successfully entrapped into cellulose-chitosan composite hydrogels by using a

biocompatible ionic liquid, 1-ethyl-3-methylimidazolium acetate ([Emim][Ac]). The encapsulation was verified by differential scanning

calorimetry (DSC) and NMR studies. NIR imaging analyses revealed that incorporated drug were distributed on the surface and but also

within the internal structure of the bead. The drug loading efficiency is 58% and the content of genistein is 12.2% based on dry weight.

Genistein could be released from the hydrogel in phosphate buffered saline at pH 3.9. The hydrogel bead should be a promising carrier for

controlled and extended drug release system in pharmaceutical applications. Since majority (>88%) of IL used was recovered for reuse by

distilling the aqueous washings of hydrogel, the method is recyclable.

AGFD 36 Film and coating with enhanced properties by cross-linking oxidized xylan with soy protein Zhouyang Xiang,

[email protected], Troy Runge. Dept. of Biological Systems Engineering, Univ. of Wisconsin-Madison, As fossil fuel feedstock prices

increase, the chemical industry is turning more to bio-based polymers which have advantages in environmental sustainability,

biodegradability, and economics. Distillers' grains (DG), a major byproduct from the dry grind ethanol industry, represents a low cost

feedstock that may utilized to extract a natural polymeric blend of arabinoxylans and proteins through alkaline extraction. Further purification

may be done to enrich the arabinoxylan content drastically changing the properties of the material. To further understand this model materials

of xylan and protein were formulated and studied to investigate this interaction. Additional films of both the natural and model systems were

cast and their properties measured to suggest potential applications of this natural material. Additionally, to further take advantage of the dual

nature of the hemicellulose protein polymer mix, studies were conducted to oxidize the xylan into dialdehyde xylan by sodium periodate to

allow for cross-linking with amine groups in the protein. The study oxidized birchwood xylan and produced polymer blends with either

polyvinylamine or soy protein isolates. The resulting polymers were characterized and cast into film and paper coating. The film properties

were evaluated by FTIR, water vapor transfer rate (WVTR), DSC, tensile strength, and scanning electron microscope (SEM), and the coated

paper was evaluated for water absorbency and mechanical properties. The results showed that the oxidized xylan and oxidized xylan/protein

material has novel properties that should be useful for coatings.

AGFD 37 Preparation of cellulose nano-fibrils from kraft pulp through mechanical and enzymatic pretreatment Wenhua Gao1,2,

[email protected], Zhouyang Xiang3, Kefu Chen1, Daiqi Ye2, Rendang Yang1, Fei Yang1. (1) State key laboratory of pulp and

paper engineering, South China Univ. of Technology, Guangzhou, Guangdong China (2) College of environment and energy, South China

Univ. of Technology, Guangzhou, Guangdong China(3) Dept. of Biological Systems Engineering, Univ. of Wisconsin-Madison, Due to the

abundant availability, biodegradability and renewability, lignocellulose is always used to produce biomaterials, biofuels and other chemicals.

The production of nano-cellulose from lignocellulose gains increasing attention for its high strength, stiffness and low weight. In this study,

commercial bleached softwood kraft pulp (BSKP) was selected as the raw material to prepare cellulose nano-fibrils (CNF) due to its very

high cellulose content. In order to reduce the energy and chemical demands, mechanical pretreatment followed by enzymatic treatment was

applied in the process of preparing CNF. The morphological structure of BSKP was analyzed by FS-300 type fiber analyzer and scanning

electron microscope (SEM). BSKP was first refined into fibrillated BSKP by PFI beating mill at different revolutions. The extent of

fibrillation was evaluated by SEM imaging and water retention value (WRV). The PFI beating treatment significantly affected deconstruction

and enzymatic saccharification of fibrillated BSKP. The fibrillated BSKP was further refined by enzymatic treatment. The sized distribution

and properties of enzymatic treated residue was analyzed. The results showed that refined BSKP had a surface weighted mean particle size

10.66∼16.48 μm and could be directly ground by high-pressure homogenizer into CNF. The microstructure of CNF was tested by

transmission electron microscope (TEM) and atomic force microscope (AFM), while the thermal stability was analyzed by

thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC).

AGFD 38 Analysis of grapes and wines: An overview of new approaches and analytical tools Susan E. Ebeler, [email protected].

Dept. of Viticulture and Enology, Univ. of California, Davis A variety of new analytical tools are increasingly being used to profile the

volatile, nonvolatile, and elemental profiles of grapes and wines in order to characterize components contributing to flavor (aroma, taste,

color, mouthfeel) and for authentication purposes. Gas chromatography combined with tandem mass spectrometry (MS/MS) offers

significant advantages for trace quantification of important aroma-active volatiles and taint compounds. Sorptive sample preparation

techniques (e.g., SPME, Headspace Sorptive Extraction and Stir-bar Sorptive Extraction) also can enhance throughput and/or sensitivity for

GC-MS analyses. UHPLC-qTOF MS is a powerful approach for profiling nonvolatiles and when combined with multivariate statistical tools

the compositional profiles may be used for varietal, geographic, and vintage authentication. ICP-MS can be used to comprehensively profile

metals, including those that affect chemical stability and oxidative reactions. Finally, new approaches for gas chromatography combined with

olfactometry (GC-O) can allow characterization of aroma qualities of complex mixtures. Each of these tools, alone and in combination are

providing significant new insights into variables influencing grape and wine composition and flavor.

AGFD 39 Modern aspects of wine aroma analysis: Beneficial use of multidimensional gas chromatographic systems Hans-Georg

Schmarr, [email protected], Johannes Langen, Charlotte Legrum, Petra Slabizki. Competence Center for Wine Research,

Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Neustadt an der Weinstrasse, Germany The complexity of wine aroma

comprises hundreds of volatile and also non-volatile compounds, with a compositional profile being unique for an individual wine. It

represents the substantial base for its sensory perception and the evaluation by consumers. After decades of intense research many of the

chemical stories explaining sensory attributes on the good or bad side (off-flavor) of the wine aroma have been revealed. Today, a

fundamental interest is on how to guide wine-makers, the enologists, in their ongoing endeavor to produce certain wine-styles with grape

qualities varying from vintage to vintage. A substantial knowledge about aroma compounds and reliable data on their chemical identity and

concentration levels is the prerequisite for understanding wine chemistry and counseling of enologists. Wine aroma's complexity is not the

single demanding job in such endeavors. With some very powerful odorous flavor compounds it is well known that subtle aroma notes

change with their concentrations varying on the low ng/L level, discriminating pleasant from unpleasant wines. Data quality for targeted trace

level analysis of such compounds is therefore an important issue and cannot be guaranteed per se since matrix effects can be detrimental. In

such situations analyses of volatiles benefits from classical heart-cut multidimensional gas chromatographic (H/C MDGC) approaches or,

more recently, from comprehensive two-dimensional gas chromatography (GC×GC). The latter technique and achievements gained both in

chemometrics and computer technology, provide today's analysts with powerful tools for non-targeted compositional profile analyses. Such

'omics'-based approaches then allow for a better understanding of compositional changes in complex situations. This talk will give examples

on recent developments in the analytical chemistry of wine aroma with particular respect to targeted trace level analysis of methoxypyrazines

and outline a non-targeted profiling analysis based on the evaluation of GC×GC-data with advanced image processing methods.

AGFD 40 Combined non-targeted analytical methodologies for the characterization of the chemical evolution of bottled wines Regis

D Gougeon1, [email protected], Chloé Roullier-Gall1,2, Michael Witting2, Marianna Lucio2, Philippe Schmitt-Kopplin2,3. (1)

Institut Jules Guyot, Université de Bourgogne, DIJON, France(2) Departement of BioGeoChemistry and Analytics, Helmholtz Zentrum

Munchen, Neuherberg, Germany(3) Chair of Analytical Food Chemistry, Technische Univ.München, Germany Different non-targeted

approaches have already shed light on the thousands of compounds that are present at various concentrations in grape and wine. Among

them, direct injection Ion Cyclotron Resonance Fourier Transform Mass Spectrometry (FTICR-MS) undoubtedly provides the most

comprehensive chemical fingerprints, based on unrivalled resolution on mass measurement, but limited to structural assumptions. Here, we

show that the combination of FTICR-MS and Ultra-Performance Liquid Chromatography Mass Spectrometry (UPLC-MS), which increases

the scope of detectable unknown metabolites and allows the separation between isomers, provides an unprecedented synoptic characterization

of the chemical complexity of wines, where results obtained with one platform can directly be validated with data from the other. To that

respect, wine ageing appears to be particularly interesting when related to the oeno-diagenesis processes that operate in bottle, and which

depend on the actual initial composition of the wine. Different examples of the reading of such age-related chemical evolutions in bottle will

be presented, including the development of terroir signatures, the discrimination of closures permeability associated metabolites, and the

identification of ageing markers in vertical series of wines

AGFD 41 Influence of storage conditions on the composition of red wines Fulvio Mattivi, [email protected], Panagiotis Arapitsas,

Daniele Perenzoni. Dept. of Food Quality and Nutrition, Fondazione Edmund Mach, Research and Innovation Centre, San Michele all'Adige,

Italy The knowledge of the influence of the temperature on the chemical composition of red wines may be useful, given that unappropriate

storage is likely to shorten the shelf life while decreasing the wine quality. The putative markers of ageing of red wines stored for two years

with two different storage temperatures (cellar vs. domestic) were investigated via MS-based untargeted metabolomics, and further

confirmed by additional metabolite profiling [1]. Among the 10k features extracted from the metabolomic data set, the significant ones

capable of distinguishing between the two storage conditions were mostly pigments and other phenolics, several of which were annotated

with 1stlevel identification. Tentative identification of the remaining chromatographic peaks, without a standard, was made by using spectral

features, literature information about chromatographic properties and mass spectra records from databases (HMDB, Kegg or MassBank) and

an internal database for the wine metabolome based on the bibliography. The results of multivariate analysis clearly showed that wines stored

in the cellar changed little even after two years of storage, while wines stored in typical domestic conditions developed approximately four

times faster. Ageing in domestic conditions appeared to induce an accelerated decrease in native anthocyanins, while specifically promoting

the formation of pinotin A-like pigments. Interestingly, we observed a temperature-dependent pathway involving the addition of bisulfite to

the flavanols and leading to the formation of several catechins and proanthocyanidins sulfones, along with hydrolysis reactions involving

various phenolics

AGFD 42 Theoretical and experimental determination of CO2 diffusion coefficients in Champagne wines as a function of

temperature: The influence of ethanol on CO2 diffusion unraveled Alexandre Perret1, David A Bonhommeau1, david.bonhommeau@univ-

reims.fr, Clara Cilindre1, Jean-Marc Nuzillard2, Thibaud Cours1, Alexander Alijah1, Gérard Liger-Belair1. (1) GSMA, UMR CNRS 7331,

Université de Reims Champagne-Ardenne, Reims, France (2) ICMR, UMR CNRS 7312, Centre National de la Recherche Scientifique,

Reims, France The diffusion of carbon dioxide (CO2) is the main physical process responsible for the formation and growth of CO2 bubbles

in sparkling beverages such as Champagne wines. Evaluating the CO2 diffusion coefficient by both experimental and theoretical techniques

is therefore of paramount importance to study the rate of CO2 outgassing that may affect tasting sensations. Since Champagne wines can be

considered in first approximation as hydroalcoholic solutions oversaturated in CO2, we performed classical force field molecular dynamics

of CO2 in water/ethanol mixtures at different temperatures. The number of molecules in the simulation was chosen such as to present typical

champagne proportions, namely 50 CO2 molecules, 440 ethanol molecules, and 104 water molecules. Temperature, T, and pressure, p, were

controlled throughout the simulation and maintained at their reference values (ie, 277 K ≤ T ≤ 293 K and p = 1 atm) to ensure that

simulations comply as best as possible with experimental conditions. CO2 diffusion coefficients computed in the abovementioned mixture

were found in remarkable agreement with experimental data on Champagne wines derived from the literature which indicates that ethanol is

probably the main component, aside from water, responsible for the value of CO2 diffusion coefficients in these beverages. To confirm this

result, CO2 diffusion coefficients were also determined experimentally by two different methods:: (i) through "in vivo" estimation at

different temperatures of ascending champagne bubble growth rates combined with ascending bubble dynamics and mass transfer equations,

and (ii) through diffusion-ordered 13C NMR experiments. All these experimental resuts were found in good agreement with each other and

theoretical simulations.

AGFD 43 Authentication of wine by 1H-NMR spectroscopy: Opportunities and challenges Reiner Wittkowski,

[email protected], Carsten Fauhl-Hassek, Susanne Esslinger. BfR - Federal Institute for Risk Assessment, Berlin, Germany The

verification of food identity and traceability is of urgent importance in the current context of a growing market globalisation. As a result, food

control is an indispensable as well as essential aspect in today's consumer protection. Not at least because of an increasing product

knowledge, the continuous development of production technologies, and increasing diversity of the products, intensive efforts are ongoing in

analytical science to adapt the chemical analysis to requirements with regard to flexibility, sensibility, specificity, and selectivity. The matrix

wine provides a special challenge to the chemical analysis and thus to food control. Its valuable characteristics are based on different factors,

such as geographical origin associated with the growing conditions, vintage and the grape variety. Accordingly, the range of analytical

methods to enable a comprehensive characterisation of these products is highly diversified.1H-NMR spectroscopy is currently employed to

characterize wine in terms of targeted as well as non-targeted analysis in only a few minutes and therefore allows the simultaneous

investigation of diverse parameters. As the targeted approach enables an identification and quantification of different wine key ingredients,

the non-targeted, also called fingerprinting analysis, with subsequent statistical data evaluation investigates the whole spectrum of the matrix.

Therefore, the capability to detect known adulterants, but also the ability to detect further abnormalities, and the assessment of challenging

authentication parameters (grape variety, origin, vintage) appoint this technique of utmost interest for quality control, research and control

institutions. Current relevant scientific literature is typically based on feasibility or research studies within one laboratory on one instrument

exclusively, which restricts validation possibilities, particularly concerning the non-targeted approaches. Validation of the whole analytical

procedure including statistical data evaluation and consistency of the measurement over time, instruments and laboratories is, however,

essential for routine application and in official control. Therefore, the use of non-targeted fingerprinting approaches is due to actual missing

validation strategies still restricted for official control purposes, thereby offering complex challenges for the scientific community.

Nevertheless, powerful commercial solutions are already available which unify measurements from different instruments of the same type

and vendor by using a standardized operating procedure (including sample preparation and measurement protocol), which allows evaluation

of the data with the same statistical models.These commercial developments will be presented and discussed as well as own research results

on wine authentication by 1H-NMR spectroscopy.

AGFD 44 From grape to sparkling wine: Analysis of glycosylated aroma compounds during grape processing and fermentation

Ulrich Fischer, [email protected], Doreen Schober, Michael Wacker, Hans-Georg Schmarr. Dept. of Viticulture and Enology, Center

for Wine Research, DLR Rheinpfalz, Neustadt, Germany The flavour of wine and sparkling wine is significantly influenced by glycosidically

bound aromaprecursors in grapes, must and base wines. These odorless precursors are liberated by hydrolysis and enzymatic cleavage due to

yeast during alcoholic fermentationwhich triggers the formation of the varietal aroma during the first or second fermentation. Quantitative

analysis of glycosylated aromaprecursors allows an evaluation of the aroma potential of a given must or base wine. Furthermore, yeast strains

can be assessed regarding their liberation of aromaprecursors. Glycosylated precursors from juice and wine samples were obtained and

concentrated by an automated solid phase extraction (SPE) system. An aliquot was analysed by FT-MIR, while the other underwent

enzymatic cleavage. The extracted free aroma compounds were analysed by gaschromatography/mass spectrometry (GC/MS). Application of

a large-volume injection allowed the detection of trace amounts without any further concentration step. Overall 40 volatiles were quantified

using stable isotope dilution assay (SIDA) which were grouped categories: monoterpenes, C6-alcohols, benzene derivatives, C13-

norisoprenoids and volatile phenols. Extraction and liberation of aroma compounds from glycosylated precursors were monitored during skin

maceration of Riesling and Muscat grapes and varying press regimes. While monoterpenes showed a linear increase, C6-alcohols and

benzene derivatives yielded a saturation curve and C13-norisoprenoids did not change at all. During alcoholic fermentation liberation of

monoterpenes, C6-alcohols and benzene derivatives followed nearly linear curvature at varying slopes, while bound C13-norisoprenoids even

increased. Chemical and sensory analysis of Riesling, Muscat and Chardonnay wines fermented by different yeast strains revealed a

significant impact on their composition. Even during secondary fermentation, significant changes were observed in sparkling wines due to

the application of various yeast strains. The project (AiF 16627 N) is supported by the German Ministry of Economics and Technology (via

AiF) and the Forschungskreis der Ernährungsindustrie e.V. (FEI).

AGFD 45 Discrimination of beef and horsemeat by taking the advantage of Raman spectroscopy Ismail H Boyaci1,

[email protected], Havva T Temiz1, Reyhan S Uysal1, Hasan M Velioglu2, Ugur Tamer3, Reza J Yadegari4, Mojtaba M Rishkan4. (1)

Food Reseach Center, Hacettepe Univ., Ankara, Turkey (2) Programme of Meat and Meat Products Technology, Namik Kemal Univ.,

Tekirdag, Turkey (3) Dept. ofAnalytical Chemistry,, Gazi Univ., Ankara, Turkey (4) Dept. of Food Engineering, Hacettepe Univ., Ankara,

Turkey Determination of beef adulteration with horsemeat was accomplished by means of a new approach based on the usage of Raman

spectroscopy coupled with chemometrics. The data mining process of collected Raman spectra was performed with principal component

analysis (PCA). Raman spectroscopy enabled the analysis of pure fat samples extracted from forty-nine meat samples by supplying detailed

information about their chemical structure without causing any alterations. Beef and horsemeat samples were successfully classified

according to their origins and validation studies have also been carried out. The presence of 25%, 50%, and 75% (w/w) of horsemeat in beef

was determined by employing the developed model. In this study, a short time (30 secs), nondestructive and highly accurate analysis platform

was offered for the determination of meat adulteration.

AGFD 46 Adulteration in botanical dietary supplements: Problems and approaches for their detection Rahul S. Pawar,

[email protected], Lukas Vaclavik, Jun Ma, Erich Grundel, Alexander Krynitsky. CFSAN, US FDA, College Park, MD Dietary

supplements are regulated by the US FDA under the Federal Food, Drug, and Cosmetic Act, as amended by the Dietary Supplement Health

and Education Act of 1994 (DSHEA). Sales of botanical dietary supplements accounted for more than 5 billion dollars in 2010 and their

popularity keeps on increasing due to the public perception that they are natural, safe and effective. In the past few years, many incidences of

adverse effects due to consumption of dietary supplements were reported and on numerous occasions the adverse events were the results of

adulterated dietary supplements. The most common form of adulteration in botanical dietary supplements is by addition of pharmaceutical or

biologically active compounds. The other most common adulteration is the substitution of the botanical component with a related or

unrelated plant species. In the first part of the presentation, we will discuss our approaches to detect adulteration with phenylethylamine-type

compounds in weight loss and body building supplements. In the second part, the challenges in the detection of adulteration of a popular

libido enhancing product with botanically unrelated plants will be discussed. The need for investigations using multiple analytical techniques

such as LC-MS, GC-MS, and HPTLC along with pharmacognostic and DNA barcoding methods is indispensable in dealing with these

complex issues. Finally, the application of a high resolution mass spectroscopy based screening method for targeted analysis of multiple

pharmaceuticals, phytotoxins and other secondary metabolites in herbal dietary supplements will be discussed.

AGFD 47 Authentication and quality control of TCM herbs and herbal preparations in Taiwan Yuan-Shiun Chang,

[email protected]. Dept. of Chinese Pharmaceutical Sciences and Chinese Medicine resources, College of Pharmacy, China

Medical Univ., Taichung, Taiwan Republic of ChinaDept. of Chinese Crude Drug Pharmacy, China Medical Univ. Hospital, Taichung,

Taiwan Republic of China Traditional Chinese Medicine has been very popular in Taiwan in the past. TCM was incorporated in the National

Insurance since 1995. TCM herbs and herbal preparations are indispensable in TCM. The quality control of TCM herbs and herbal

preparations are of crucial importance to the clinical efficacy of TCM. By September 2006, all herbal pharmaceutical companies in Taiwan

were upgraded to GMP standard. Currently there are 123 GMP herbal pharmaceutical companies in Taiwan. The quality control of Chinese

herbs and herbal preparations are of crucial importance to the development of TCM. In this paper, the current regulations and quality control

practice of Chinese medicine in Taiwan will be discussed. The contents includes Chinese Herbal Pharmacopeia, commonly misused herbal

species, chemical qualification such as loss on drying, total ash, acid insoluble ash, water soluble, alcohol soluble and assay of marker

constituents. The sulfur dioxide residue, heavy metal contents, organochlorine pesticides residues in the herbs and herbal preparations will

also be discussed. The registration procedures of herbal preparations and the new drugs application procedures will also be addressed. The

quality control of TCM herbs is much more difficult than that of active pharmaceutical ingredients in western medicines because many

environmental factors will affect the quality of TCM herbs. Good quality of TCM herbal preparations only comes from TCM herbs with

good quality and the authenticity of TCM herbs is the first point of concern for quality

AGFD 48 HPLC and flow-injection mass spectrometric (FIMS) fingerprinting combined with PCA in differentiating organic and conventional sweet basil leaves Liangli (Lucy) Yu1,2, [email protected], Yingjian Lu2, Boyan Gao1,2, Pei Chen3. (1) Dept. of Food

and Nutraceutical Science, School of Agriculture & Biology, Shanghai Jiao Tong Univ., China (2) Dept. of Nutrition and Food Sci., Univ. of

Maryland, College Park, (3) Food Composition Lab., Beltsville Human Nutrition Research Center, Agricultural Research Service US Dept.

of Agriculture Beltsville, MD Ocimum basilicum, commonly known as sweet basil, has been wildly used as a cooking spice with several

health beneficial properties. Commercial organic and conventional sweet basil samples were characterized by principal component analysis

(PCA) of their chromatographic and FIMS spectrometric fingerprints. The results indicated that HPLC and FIMS fingerprints combined with

PCA can effectively differentiate the organic and conventional sweet basil samples. The FIMS technique provided a rapid test and could be

used for possible high-throughput applications, while HPLC fingerprint technique provided more detailed information about the chemical

compositions but required longer analytical time. The two techniques may be utilized in determinating spices adulteration.

AGFD 49 Growing and processing conditions of tomatoes and spinach can be differentiated by the carotenoid isomeric profile Marcus A. Glomb, [email protected], Thomas Heymann. Institute of Chemistry - Food Chemistry, Martin-Luther-Univ.

Halle-Wittenberg, Halle, Germany Carotenoids are secondary plant metabolites and contribute to the characteristic color of many foods.

Isomerization of the conjugated double bond system can be induced by temperature, irradiation and chemicals. The present study

successfully established an analytical HPLC-UV-method to differentiate field- and greenhouse-grown tomatoes and spinach based on

changes in the isomeric profile. First, model systems with ß-carotene and lycopene using a halogen lamp, whose wavelength spectrum was

close to daylight, were investigated to simulate the influence of field-grown conditions on carotenoid isomerization. Different optical filters

were interposed to mimic cultivation in greenhouses. Field-grown systems led to a preferential increase of 9-cis-carotene, while 13-cis-

carotene was just formed at the beginning of irradiation. Additionally 9,13-di-cis-carotene decreased significantly. For lycopene systems

energy-rich light led to preferential formation of 5-cis-lycopene, while 7-cis-lycopene decreased. For both carotenoids isomerization in

greenhouse model systems led to a significantly different ratio. These results were then verified in biological tomato and spinach samples

grown under authentic greenhouse vs. field conditions and in consumer available vegetables. Authentic field-grown spinach showed

significant higher amounts of 9-cis- (7.52 ± 0.14 %) and significant lower levels of 9,13-di-cis-isomer (0.25 ± 0.03 %) compared to authentic

greenhouse spinach (6.49 ± 0.11 % and 0.76 ± 0.05 %). Almost all customer available spinach samples (fresh and frozen) were identified as

common field-grown cultivation. In addition, there was a clear-cut differentiation of frozen samples compared to fresh spinach, caused by

significant higher levels of 13-cis- and 15-cis-carotene as a result of industrial blanching processes.

AGFD 50 Differentiating organic and conventional grown spices using chromatographic and mass spectrometry flow injection fingerprints combined with principal component analysis Boyan Gao1,2, [email protected], Liangli (Lucy) Yu1,2. (1) Institute of Food and

Nutraceutical Science, School of Agriculture & Biology, Shanghai Jiao Tong Univ., Shanghai, China (2) Dept. of Nutrition and Food Sci.,

Univ. of Maryland, College Park, Chromatographic and mass spectrometry flow injection fingerprints were combined with a principal

component analysis to differentiate organic grown spices from their conventional grown counterparts. The results indicated that both LC/GC

chromatographic and FIMS fingerprint analyses could effectively differentiate organic and conventional spices. The FIMS technique

provided a fast test and could be potentially used for high-throughput applications, while chromatographic fingerprints could provide more

information about the chemical profiles but took longer analysis time.

AGFD 51 Glycosylation of protein via Maillard reaction prevents epigallocatechin-3-gallate-induced protein aggregation Shuqin

Xia1,2, [email protected], Yunqi Li3, Qiuyang Xia2, Xiaoming Zhang1, Jin Xue1, Qingrong Huang2. (1) School of Food Sci. and

Technology, Jiangnan Univ., Wuxi, China (2) Dept. of Food Sci., Rutgers Univ., New Brunswick, NJ (3) Laboratory of Chemical Biology,

Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun, Jilin China Polyphenols normally have strong

binding affinity with proteins which often leads to precipitation. Glycosylation of protein via Maillard reaction in mild conditions may inhibit

the precipitation and thus is beneficial for the development of controlled-releasable bioactive materials. In this paper, we employed

fluorescence spectroscopy, small-angle x-ray scattering (SAXS), circular dichroism and dynamic light scattering to study the influence of the

protein glycosylation on the epigallocatechin-3-gallate(EGCG) induced interaction and aggregation behaviors of bovine serum albumin

(BSA). Two dextran molecules with molecular weights of 10kDa (DT10) and 20kDa (DT20) were used for protein glycosylation. The

protein-dextran conjugates were found to have a core-shell structure, with BSA core radius of 4.2nm and the dextran surrounding layer

thickness of 2.9nm and 2.4nm, respectively. The conformation and the secondary structure of BSA in conjugates have no significant

difference to those of native BSA. In the presence of EGCG, we did not observe remarkable change in the secondary structure of BSA, either

in native BSA or in BSA-dextran conjugate. However, large-scale aggregation was ultimately suppressed in the mixture of BSA-dextran

conjugate and EGCG, in contrast to themixture of BSA and EGCG when the dextran conjugate layer was introduced. The hydrophilic layer

of dextran inhibited the interaction between BSA and EGCG which was dominated by hydrophobic interaction and/or hydrogen bonding,

which has also been verified by the much lower binding affinity of EGCG with BSA-dextran conjugates than with the native protein (i.e.,

BSA).This work clearly shows that the glycosylation does not have any positive effect of aggregation of BSA when change the molar ratio of

EGCG to protein in 100- 200 times, which will be promising for polyphenol based nano-carriers development.

AGFD 52 Food nutraceuticals composed polymer nanoparticles with high resistance to the harsh gastrointestinal environments:

Synthesis, purification, and structure characterization Bing Hu, [email protected]. Food Sci., Nanjing Agricultural Univ., Nanjing,

Jiangsu, China In spite of the numerous advantages of polymer nanoparticles as oral drug delivery systems, they are suffering due to their

poor resistance to the harsh gastrointestinal (GI) environments which largely restrict their applications. We report here the synthesis,

purification and characterization of food nutraceuticals composed caseinophosphopeptide (CPP)-chitosan (CS) nanoparticles that were

covalently cross-linked with genipin, and their structure behavior in the harsh pH and enzyme conditions in GI tract. Genipin cross-linked the

CPP-CS nanoparticles internally, with little influence on their particle size and surface charge. Optimal purification of the nanoparticles from

the reaction system was achieved by centrifugation operating at 2500 g for 45 min, after which, the nanoparticles could be re-dispersed with

the similar physicochemical properties as their parental ones. Furthermore, the cross-linking reaction with different genipin concentrations

and different reaction time were confirmed and characterized by Fourier-transform infrared spectroscopy (FT-IR). Cross-linking with genipin

successfully extended the CPP-CS nanoparticles' effective scope through the entire GI pH conditions, preventing their burst in stomach acidic

and their precipitation under neutral intestinal environment. Pepsin in stomach showed little impact on the colloid stability of the

nanoparticles, however, trypsin in intestinal fluid induced their aggregations. The genipin cross-linked CPP-CS nanoparticles demonstrated

low cytotoxicity in both human gastric BGC823 and intestinal HT29 cell cultures. Therefore, cross-linking with genipin is a simple and green

method to endow the polymer nanoparticles with strong resistance to harsh GI environment, and the novel nanoparticles composed with food

nutraceuticals show promise as an efficient and edible oral delivery vehicle of therapeutics.

AGFD 53 Effect of emulsion-based delivery system on the orally ingested tangeretin: Bioavailability, efficacy, and toxicity Yuwen

Ting, [email protected], Yike Jiang, Qingrong Hunag. Dept. of Food Sci., Rutgers Univ., New Brunswick, NJ Tangeretin (5,6,7,8,4′-

pentamethoxyflavone) is a polymethoxylated flavonone that can be found predominantly in the peel of citrus fruits. Tangeretin has been

documented to have many bio-functionalities, which include anti-inflammatory, anti-proliferative, and anti-carcinogenesis properties.

However, due to the structurally substituted methoxy group on the 15-carbon benzo-γ-pyrone skeleton backbone, tangeretin is hydrophobic

and exhibits poor bioavailability when ingested orally. In the present study, an optimized emulsion-based system was formulated for

tangeretin oral delivery. In this optimized emulsion system, the encapsulated tangeretin was mixed with homogenously entrapped tangeretin

crystal and exhibited remarkable storage stability over six months. In vitro lipolysis and gastrointestinal model (TIM-1) revealed that

emulsion delivered tangeretin was digested considerably faster and more bioaccessible than unformulated suspension. In vivo

pharmacokinetic study on mice again confirmed that the oral bioavailability of tangeretin was significantly improved by emulsion-based

system. Moreover, tangeretin in the emulsion system was more effective to inhibit growth and development of colorectal cancer while not

inducing serious toxicity effect. This novel approach using emulsion formulation can also be used for future development of hydrophobic

bioactive compounds with high loading and long term storage stability.

AGFD 54 Preparation and stabilization of aqueous nano-dispersions of hydrophobic bioactive ingredients using starch Seung-Taik

Lim, [email protected]. Food Bioscience and Technology, Korea Univ, Seoul, Republic of Korea Many health-promoting bioactive

ingredients in foods are hydrophobic and insoluble in aqueous media, and thus their utilization in commercial products are limited. A simple

process to prepare aqueous dispersions of the hydrophobic bioactive ingredients with enhanced homogeneity and storage stability was

developed by using starch. Simple blending of the ingredients in an aqueous starch solution with minor heating allowed the interaction

between starch chains and the hydrophobic ingredients often forming nanoparticles which are stabilized remaining homogeneous during

ambient storage. Some of the agglomerated particles in the dispersion could be removed by a centrifugation or filtration. Additional physical

treatments such as ultrasonication may reduce the size of dispersed particles, and thus further improved the storage stability. Preparation of

aqueous dispersions of several biofunctional ingredients suc as coenzyme Q10, beta-carotene and alpha-tocopherol, and the characteristics of

their aqueous nano-dispersions with starch will be presented.

AGFD 55 Enhancing bioaccessbility of PMFs by reducing crystallization with cosolvent in nanoemulsion delivery system Chunxin

Xia, [email protected], Qingrong Huang. Dept. of Food Sci., Rutgers Univ., New Brunswick, NJ Polymethoxyflavones (PMFs)

extracted from citrus are natural bioactive flavonoids with anti-inflammatory, anti-cancer, and anti-proliferative properties. However, they are

highly crystalline hydrophobic molecules with poor solubility in both water and oil, therefore greatly affect their bioavailability. In this study,

nanoemulsion with cosolvent cremophor EL (polyoxyethylenated caster oil) was formulated to encapsulate nobiletin (one representative of

PMFs). Also, cremophor EL as emulsifier in oil phase (MCT) was used to solubilize nobiletin and prevent crystallization. During 30 days

storage at 4°C, the nanoemulsion with 0.5 wt% loading of nobiletin, maintained in nanoscale and the process of recrystallization was

postponed up to three weeks. In-vitro bioaccessibility of unformulated and encapsulated nobiletin were compared by in-vitro lipolysis model.

Permeation through Caco-2 monolayers was used to simulate in-vivo absorption of orally administrated nanoemulsions through small

intestinal enterocytes. It was demonstrated that bioaccessibility of nobiletin can be enhanced by encapsulating nobiletin into nanoemulsion

with cremophor EL.

AGFD 56 Quercetin nanoparticles produced by wet-milling technique with enhanced dissolution rate, bioaccessibility, and antiproliferative activity on colon cancer cells Muwen Lu, [email protected], Chi-Tang Ho, Qingrong Huang. Food Sci. Dept., Rutgers

Univ., New Brunswick, NJ Quercetin (QC) is a common bioflavonoid with very low water solubility and dispersity, which limits its oral

bioavailability and beneficial functions in vivo. In order to overcome these drawbacks, the wet-milling technology was used to disintegrate

micron-sized QC crystals into nanoparticles. Hydrophobically modified starch (HMS) was added to the formulation in the same ratio of QC

dihydrates before processing, which acted as the stabilizer to prevent the agglomeration of the particles. Then nanodispersions were spray-

dried and freeze-dried separately after wet milling. The physicochemical characteristics of formulated QC were measured through Dynamic

Light Scattering (DLS), Fourier Transform Infrared Spectroscopy (FTIR), Dissolution Test and Powder X-ray Diffraction (PXRD). Besides,

the TIM-1 model was used to study the bioaccessibility of the formulated QC compared with the original form. In addition, an MTT assay

was utilized in determining the anti-proliferative activity of QC formulation on human Caco-2 colon cancer cells. This study suggests that

wet-milling technique combined with spray-drying or freeze-drying treatment would be an excellent processing method for the development

of QC-based functional food products with enhanced dissolution, bioaccessibility and anti-cancer activity.

AGFD 57 Recent advances in food allergen detection and control Shridhar K. Sathe, [email protected]. Dept. of Nutrition, Food & Exercise

Sciences, The Florida State Univ., Tallahassee, Food allergies are on the rise in the western countries. In the US, 1-8% population is reported

to experience food induced allergies. Type I (IgE-mediated) hypersensitivities include food allergies, which typically target food proteins.

Over 90% of food allergies are accounted for by eight food groups (milk, eggs, soybeans, fish, crustaceans, wheat, peanuts, and tree nuts.

Food allergies manifest in mild (e.g., itchy throat, skin rash, diarrhea, sweating), moderate (e.g., diarrhea, vomiting), and severe (e.g.,

anaphylaxis) reactions, and in some cases, lead to fatal outcomes. Some allergies (e.g. milk) may be while others (e.g. peanut and tree nut)

may not be outgrown. Detecting and controlling the presence of the offending allergenic food proteins is therefore important in addressing

the safety of sensitive consumers. Earlier attempts lead to the development of several detecting methods with good sensitivity and speed.

Often these methods are useful as initial screening tools for the detection of the targeted allergen or a group of allergens. Enzyme-linked-

immunosorbent assay (ELISA) is one such method that typically uses polyclonal antibodies (pAbs) for this purpose. Recent research has

investigated the utility of PCR technique, DNA detection, mass spectroscopy (MS), gas chromatography (GC), GC-MS, MS-MS, and others;

for allergen detection and control. Significant progress has been made in allergen detection however allergen detection specificity, sensitivity,

and robustness remain challenging.

AGFD 58 Immunological methods for detection of food allergens: A comprehensive overview Thomas Grace,

[email protected]. Bia Diagnostics, Burlington, VT Food allergens are a major source of food product recalls and according

to the CDC in 2007 food allergies were responsible for over 10,000 hospital visits of children under 18 years of age. It is estimated that 5-8%

of N. American children and 3-5% of adults have any allergy to at least one food protein. According to the CDC there has been an 18%

increase of reported food allergies between 1997 and 2007 with children under 18 years of age. More and more manufacturers are

implementing strong allergen HACCP programs in an attempt to address possible cross contamination of food products. Companies either

perform surveys of their equipment, ingredients or finished products and/or send their products to a third party laboratory to ensure the

absence of unwanted allergens that might have inadvertently made their way into their products. Today there are a wide range of methods

available to the food QA/QC managers for surveying their products and/or lines. Most companies use immunological methods for their

allergen free analysis. Here we will describe the various immunological methods for detecting food allergens, how they work, their

applications, their pros and cons and explore their applications through several case studies.

AGFD 59 Multi-allergen detection in thermally-processed baked goods by mass spectrometry Christine H. Parker,

[email protected], Mark M. Ross, John H. Callahan. Center for Food Safety and Applied Nutrition, U.S. FDA, College Park, MD

Food allergy is a major public health concern that affects up to 8% of children and up to 2% of the adult population. To protect the allergic

consumer with accurate food allergen labeling, reliable analytical methods are required for allergen detection and quantification. These

methods must be effective in spite of food processing-induced changes in the biophysical and immunological properties of multiple allergen

proteins in a sample food matrix. In this work, a comprehensive liquid chromatography (LC)-mass spectrometry (MS) methodology is

applied for simultaneous multi-allergen detection in thermally-processed food samples incurred with milk, egg, and peanut. Combining

enhanced protein solubilization methodologies with high resolution MS enables a peptide-specific view of changes in allergen protein

containing foods produced with variable compositions and processing conditions. Compiled data from a global proteomics approach are

utilized to identify differentially-abundant peptides resulting from thermally-induced protein modifications. Furthermore, a comparative LC-

MS/MS approach provides a platform by which to screen multiple allergens in varying food matrices for thermally-resistant or stable allergen

peptide biomarkers. Identified peptide targets are then paired with isotopically-labeled analogs in the development of a multiplexed

quantitative MRM (multiple reaction monitoring) LC-MS/MS assay for simultaneous detection of milk, egg, and peanut allergens in baked

goods. Quantitative MS results are compared to those obtained with commercially-available ELISA kits. A combined analytical approach

incorporating global proteomic screening with quantitative MS analyses promotes an advanced understanding of fundamental changes in

allergen proteins induced by food processing chemistry, thereby improving the performance of detection methods for allergens in complex

food systems.

AGFD 60 Importance of analytical methods for allergen control in food processing facilities Lauren S. Jackson,

[email protected]. Division of Food Processing Science & Technology, U.S. FDA, Bedford Park, IL Undeclared allergens are a

leading cause of food recalls in the U.S. Under the U.S. FDA's (FDA's) recall authority, and enhanced by the Food Safety Modernization Act

(FSMA), the food industry must act to prevent contamination of food with chemical, microbial and physical hazards. One such hazard is

allergens, which can inadvertently appear in foods through incorrect labeling, improper handling of rework, cross-contact during manufacture

and incomplete equipment cleaning procedures. The food industry has devoted considerable resources to developing allergen control plans

with the goal of preventing the unintended presence of allergens in food. Managing allergens in food processing facilities involves training of

processing and supervisory personnel, segregation of allergenic foods during storage and handling, use of validated cleaning procedures for

food-contact equipment, prevention of cross-contact during processing, product label review including label usage and control, and supplier

control programs for ingredients and labels. Analytical methods to detect and quantify allergens are essential for ensuring the effectiveness of

allergen control procedures. Choice of method depends on many factors including the end use, the type and nature of the allergen, the food in

which the allergen is found, and the manner in which the allergen has been processed. Analysis of ingredients, intermediate (in-process) and

final food products, and swab and rinse water samples obtained during and after equipment sanitation, are used to evaluate the effectiveness

of allergen control procedures. All analytical methods must be validated to determine their suitability for detecting allergens on food-contact

surfaces and in food.

AGFD 61 New structural information on food allergens Yuzhu Zhang, [email protected]. ARS-PWA-WRRC, US Dept. of

Agriculture, Albany, CA A small number of protein families are responsible for food allergies suffered by the majority of allergy patients.

What properties of these proteins make them allergens is not clear at present. Reliable methods for allergen prediction and mitigation are

lacking. Most the immediate type of food allergies are mediated by immunoglobulin E (IgE). IgE antibodies are produced against both linear

and conformational epitopes. Numerous studies have characterized linear epitopes and dominant linear epitopes of a number of food

allergens have been identified. In contrast, very little information is available regarding conformational epitopes of food allergens. Structural

information is not only critical in characterizing conformational epitopes and assessing the relative importance of linear and conformational

epitopes, but also required in developing methods to mitigate the allergenicity of food allergens. To date, the structures of 6 of the 12 known

peanut allergens have been determined as well as a number of tree nut allergens. These recently reported structures as well as new tree nut

structures determined at our facility will be reviewed and discussed. Structural characteristics, information of IgE epitopes, and their usage in

predicting allergens will also be discussed.

AGFD 62 Biovariability of two endogenous soybean allergens, HPS and Gly m 4 Yujing Tan1, [email protected], Krishna Kuppannan1,

Demetrius Dielman1, Margaret Covington1, Barry Schafer2, Rod Herman2. (1) Analytical Sciences, Core R&D, The Dow Chemical

Company, Midland, MI (2) Regulatory Sciences & Government Affairs, Dow AgroSciences LLC, Indianapolis, IN The US is the largest

soybean (Glycine max) producer (35% of the total production) in the world. The majority of the soybean crop is processed into vegetable oil

and soybean meal. Soybean is considered a major human dietary source of protein and essential amino acids. However soybean and its

products can produce allergenic responses in sensitized individuals. HPS (soybean hydrophobic protein) and Gly m 4 (pathogenesis related

protein PR-10) are two of several soybean proteins which have been identified to cause allergenic reactions in humans. In 2010, 93% of

soybeans cultivated for the commercial market in the US were genetically modified. World-wide, regulatory agencies have been focusing on

the effects of these transgenes on the expression levels of known allergens. However, current compositional analysis of genetically modified

(GM) crops (over 20 years of data) has shown that introduction of transgenes does not adversely affect the composition of GM crops.

Moreover, crop composition is highly influenced by environmental and endogenous genotypic factors. To test this hypothesis (environmental

and endogenous genotypic factors affect the levels of expressed allergens), we analyzed 160 soybean samples from 6 varieties, grown during

the 2012 season at 10 different field locations throughout the major US growing regions. A validated two-dimensional liquid chromatography

method with ultraviolet and mass spectrometric detection (2DLC–UV/MS) was applied to quantify the HPS and Gly m 4 expression level in

the 160 soybean samples. Results from the analysis of the soybean samples will be discussed.

AGFD 63 Effects of thermal processing on peanut allergens Soheila J Maleki, [email protected]. Dept. of Food Allergy

Research, USDA-Agricultural Research Service, New Orleans, LA, US Dept. of Allergy, Clinical Immunology & Rheumatology, Tulane

Univ. School of Medicine, New Orleans, LA Food allergy is on the rise and the prevalence of peanut allergy has more than tripled in the U.S.

in the last 20 years. At the molecular level, not much is known about what happens to the allergenicity of food products after processing. We

have shown that thermally processed peanut proteins can form higher order structures (oligomers), are less soluble, more resistant to

digestive enzymes, and bind higher levels of IgE than raw peanut proteins. We also show that in a majority of patients, roasted peanuts

resulted in a higher skin prick test (SPT) reactivity. To determine if processing-induced structural changes in allergens contribute to an

increase in IgE binding by roasted peanuts, the major allergens were purified from raw (R), light roast (LR) and dark roast (DR) peanuts and

the structure and IgE binding to each allergen was compared. While the structure of the allergens purified following roasting did not show

significant changes compared to the raw, the IgE binding and SPT to the roasted samples were higher. Therefore it is highly likely that the

chemical modifications incurred by roasting are more important for enhanced IgE binding and immunogenicity than processing induced

structural changes of the major peanut allergens. Understanding the effects of processing at the molecular level and determining the

differences in IgE binding and other antibodeis to various processed forms of foods may be useful in development of more specific and

improved diagnostic and detection tools and potentially lead to processes that can result in reduced allergenicity of a food. In conclusion:

Allergens should be studied in the form that they are most commonly ingested. Potential for the development of better diagnostic and

detection methods will be discussed in this talk.

AGFD 64 Effect of region on the volatile composition and sensory profiles of Malbec and Cabernet sauvignon wines Hildegarde

Heymann, [email protected], Susan E Ebeler, Anthony L Robinson, Fernando Buscema, Martha Stoumen, Ellena S King, Helene

Hopfer, Roger B Boulton. Dept. of Viticulture and Enology, Univ. of California, Davis, Regionality, frequently called terroir, is often used as

a way to market wines from different locations. However, a great deal of the information on regionality is from the popular press with only a

few scientific publications on varieties such as Pinot noir and Riesling. In this presentation we will discuss the chemical and sensory effects

of regionality using 30 commercially made Australian Cabernet sauvignon wines as well as 41 research lots of Californian and Argentinean

Malbec wines. For the Malbec wines the Argentinean wines tended to have more ripe fruit characteristics, sweetness and higher alcohol

levels while the wines from California had more bitter tastes, more artificial fruit and citrus aromas. There were also clear volatile chemical

differences among the regions for 48 of the 60 measured compounds using a semi quantitative, automated headspace solid phase micro

extraction (HS-SPME) gas chromatography-mass spectrometry (GC–MS) method combined with synchronous Selected Ion Monitoring

(SIM). For the Australian Cabernet sauvignon wines we also found that some of the 10 different wine regions (called Geographical

Indications or GIs) could be separated based on their sensory attributes. A HS-SPME comprehensive GC-time of flight mass spectrometry

(GCxGC-TOFMS) method showed that a number of the over 350 identified compounds were unique for particular GIs and groups of GIs that

were close to one another geographically. These studies showed that for both very well controlled research fermentations and for less

controlled commercial fermentations it is possible to determine sensory and chemical regional differences for wines.

AGFD 65 Molecular targets determining the taste of wine Thomas Hofmann, [email protected], Nadine Wollmann, Jan-Carlos

Hufnagel. Chair of Food Chemistry & Molecular Food Sci., Technische Univ.München, Freising, Germany Besides aroma and color, the

flavor quality of wines is determined by the typical orosensory profile centering around sourness, sweetness, bitterness, velvety as well as

puckering astringency, respectively. In addition, the terms such as “mouthfulness”, “body”, and “complexity” are often used by wine experts

to fully describe the oral sensation perceived during wine consumption. Although many attempts have been made to correlate analytical data

on distinct wine components with the sensory data obtained from human subjects, the reports on the chemical species imparting the wine's

taste profile are rather contradictory and the key drivers have not yet been comprehensively elucidated on a molecular level. Aimed at

creating a valuable foundation for a science-based optimization of wine manufacturing processes, the molecular determinants of the authentic

taste percept of red and white wines were identified by means of a sensomics approach and validated by taste re-engineering experiments.

The individual “tastant codes” of several red (e.g. Amarone, Merlot, Cabernet, Pinot Noir, Dornfelder) and white wine samples (e.g.

Chardonnay, Riesling) were found to be surprisingly small and comprise a center group of not more than 36 key tastants in distinct

concentration ratio.Taste re-engineering experiments validated that the perceived taste profile of each and every of these wines is synthesized

in our brain from the same set of chemosensates just differing in their concentration. Using these key molecules as analytical markers, “mass

spectrometric wine tasting“ can help to navigate wine manufacturing practices and facilitate blending processes targeting the distinct

chemical signatures determining sensory preferences of wines.

AGFD 66 Influence of the toasting process on the formation of key aroma compounds in French oak (Q. robur) Stephanie Frank,

[email protected], Thomas Koppmann, Peter Schieberle. Deutsche Forschungsanstalt fuer Lebensmittelchemie, Freising, Germany

Oak wood chips play a significant role in winemaking and do have a profound effect on the flavor of the finished wine. Aging systems using

oak chip treatment can replace maturation in barrels thus, generating wines in a faster way but with similar results in flavor signatures.

Besides species and geographic origin, in particular the toasting process of the oak wood is the key step in the formation of aroma-active

components. However, although several studies were already conducted on the identification of the complex set of volatiles in oak wood

before and after toasting, a systematic approach clarifying the contribution of each volatile to the overall aroma of wine has scarcely been

performed. As knowledge on the key odorants present in oak chips is the prerequisite for further studies on the impact on wine aroma, in this

study hydro-alcoholic extracts from French oak chips of different toasting degrees (untoasted, medium and heavy) were investigated by

means of the Sensomics concept. In total 40 compounds were identified as the most odor-active constituents and were subsequently

quantitated by stable isotope dilution assays. In untoasted oak, only 6 odorants exceeded their odor thresholds in ethanol/water, such as trans-

and cis-oak lactone, eugenol and trans-2-nonenal. But, in the heavily toasted oak, 14 aroma compounds showed high OAVs and indicated

that particularly vanillin, trans-isoeugenol and 2-methoxyphenol were newly formed during thermal processing. Finally, the analytical data

were confirmed by preparing aroma recombinates in water/ethanol using the quantitated compounds in their natural concentrations.

AGFD 67 Viticultural practices affect β-damascenone in Pinot noir grapes and wines Michael C Qian, [email protected],

Fang Yuan. Food Sci. and Technology, Oregon State Univ., Corvallis, OR C13-norisoprenoids are very important secondary metabolites of

wine grapes, and are generated from carotenoids breakdown during grape ripening. Many C13-norisoprenoids such as β-damascenone and β-

ionone have very low sensory thresholds, and they can contribute to wine aroma at very low concentration. Grape varieties, clones, climate

conditions, grape maturity, sun light exposure and UV radiation all can affect the biosynthetic pathways of these compounds, resulting in

unique flavor profile in the final wines. Viticultural practices can be used to manipulate the formation of these compounds. For instance, fruit

zone leaf removal can increase the concentration of β-damascenone and the total C13-norisoprenoids in Pinot noir grapes. More recently

studies demonstrated that soil nutrients also play a vital role in the formation of β-damascenone in Pinot noir grapes.

AGFD 68 Terroir effects on grape and wine aroma compounds Markus Herderich1, [email protected], Rob Bramley2,

Tracey Siebert1, Sheridan Barter1, Dimitra Capone1, Peter Dry1, Leigh Francis1. (1) The Australian Wine Research Institute, Urrbrae, SA

Australia (2) CSIRO Ecosystem Sciences, Urrbrae, SA Australia Geographical indication is a concept based on the assumption that key wine

characteristics can be attributed to the terroir of a delimited geographical area where grapes and wine have been produced. This presentation

explores the concept of terroir, and the way terroir may influence wine composition and sensory attributes. Case studies will be discussed that

highlight spatial and/or temporal variability of key wine aroma compounds: 3-mercapto hexanol (tropical, grapefruit notes) 1; 1,8-cineole

(minty, eucalypt aromas)2; methoxy pyrazines (green aromas) 3, and rotundone (peppery, spicy notes) 4,5. Taken together, these studies

suggest that biotic factors as well as vintage and winemaking procedures are playing key roles in shaping wine chemistry and sensory

attributes. These roles may be additional and complementary to the influences of soils, geology and geomorphology. When assessing the

likely contribution of all variables, including climate and weather, it is becoming clear that a better understanding of terroir, and its role in

producing distinctive wines, requires a much more detailed knowledge of the interactions of the physical and biological environment with

viticultural and winemaking influences, on grape and wine aroma compound concentration.

AGFD 69 Under-vine management to modulate wine chemical profile Antony Mavumkal1, Bruno Fedrizzi1, [email protected],

Mark Krasnow2. (1) School of Chemical Sciences, The Univ. of Auckland, Auckland, New Zealand (2) Dept. of Culinary Science, The

Culinary Institute of America, Hyde Park, NY Conventional viticulture relies on herbicides to prevent the growth of competing vegetation

under the vines. There is a drive within the industry, particularly in New Zealand, to increase sustainability, and therefore a nonchemical

option to deal with under-vine vegetation would be of great benefit. A very limited number of studies have considered the impact of under-

vine management practices on the aroma profiles of wine. The effect of three different under-vine management approaches (mowing,

cultivation and herbicide) on vine performance, soil properties and aromas of Sauvignon blanc and Pinot noir grapes and wines were

considered in a commercial vineyard in Blenheim, New Zealand. A full factorial randomised block design was developed and vine

performance (i.e., trunk circumference, leaf area, point quadrant analysis (PQA), midday stem water potential, petiole analysis, and leaf gas-

exchange), basic fruit compositional parameters (pH, TSS, TA and berry weights) and wine aroma profiles were compared in the three

treatments. There were few differences in vine physiological parameters and canopy measurements, suggesting that the mowing and

cultivation do not lead to under-vine weeds greatly competing for either water or mineral nutrients. Yield and fruit composition were not

significantly affected by the treatments, indicating that ripening was not impaired by the nonchemical options. Wines made from mowed

treatments showed lower pyrazine concentrations and lower 3MH and 3MHA concentrations in the Sauvignon blanc wines. These data show

that nonchemical methods to control under-vine vegetation are a viable option, as they do not negatively affect the vines and are able to affect

the flavor and aroma of the resulting wines. This adds a tool for viticulturists looking for a sustainable under-vine management option and

allows them to tailor the composition of the fruit as it develops in the vineyard.

AGFD 70 Accurate varietal authentication of cacao (Theobroma cacao L.) and tea (Camellia sinensis [L.] Kuntze) using nanofluidic SNP fingerprinting Dapeng Zhang1, [email protected], Wanping Fang2, Lin Zhou2, Huawei Tan2, Sue Mischke1, Francis Zee3,

Lyndel Meinhardt1. (1) Sustainable Perennial Crops Laboratory, USDA ARS, Beltsville, MD (2) College of Horticulture, Nanjing

Agricultural Univ., Nanjing, Jiangsu China (3) Tropical Plant Genetic Resources and Disease Research, USDA ARS, Hilo, HI Cacao

(Theobroma cacao L.) and Tea (Camellia sinensis [L.] Kuntze) are important perennial crops in tropical and subtropical regions. Rapid

market segmentation has resulted in a strong demand for specialty cocoa and tea products. One problem with the premium market is

contamination with off-types, adulterating raw premium material. Accurate determination of genetic identity for a single cacao bean or a

single tea bud is essential for ensuring varietal authentication. Using a nanofluidic single nucleotide polymorphism (SNP) genotyping system,

we generated SNP fingerprints for small quantities of DNA extracted from a single cacao bean or a single tea bud. Based on the SNP profiles,

the adulterant varieties can be unambiguously distinguished from the authentic ones by multi-locus matching. For varieties with unknown

genetic identities, assignment tests based on both Bayesian clustering analysis and allele frequency can be applied to separate the authentic

from the non-authentic samples. The nanofluidic SNP protocol, together with forensic statistical tools, is sufficiently robust to establish

authentication and to verify premium cacao and tea varieties. This method shows significant potential for practical application to the

chocolate and tea value chain.

AGFD 71 Strategy to detect adulterations in ground roasted coffee: An association of carbohydrates content and profiles with chemometric tools Tiago Bervelieri Madeira1, Elis Daiane Pauli1, Diego Soares Domingues1, Douglas Fernandes Barbin2, Elisa Yoko

Hirooka2, Suzana Lucy Nixdorf1, [email protected]. (1) Dept. of Chemistry, State Univ. of Londrina (UEL), Londrina, Paraná, Brazil (2)

Dept. of Food Sci. and technology, State Univ. of Londrina (UEL), Londrina, Paraná Brazil Coffee is one of the most popular drinks,

consumed for its refreshing, stimulating taste and health benefits; and ranked as second-traded worldwide commodity. Its high-price

combined with certain ground roasted coffee characteristics, like brown color, particle size and oily texture, attracts fraudulent adulteration,

allowing cheapest admixture of roasted and grinded fillers. As a matter of economic order, husks, sticks, corn, cocoa seeds, barley, wheat

middling, chicory, soybean, triticale and acai seeds are commonly added. Since simple visual inspection enables to differentiate genuine

ground roasted coffee from adulterated one; microscopy is conventionally applied. However, this technique is limited to semi-quantitative

assays, requiring trained and skilled analysts. So, it remains great challenge to develop a non-subjective method, selective for distinct markers

and quantitative reproducible for industrial quality control. Beside, carbohydrates as major grains macronutrient stand as tracer by its profile

and content to assess coffee authenticity. Despite efforts from studies, food matrices complexity and variability still requires strategies to

uncover adulteration. Thus, this approach uses HPLC analyses associated with chemometric tools on new analytical resources for detection

of ground roasted coffee adulterations. A validated high-performance anion-exchange chromatography with pulsed amperometric detection

method was investigated to determine total carbohydrates content profiles of pure roasted coffee beans and adulterants. The influence of each

matrix was evaluated employing a simplex-centroid design for experiments with mixtures, relating mixing ratio with each monosaccharide by

its response surfaces. Proposed models were effective in recognition and prediction of mixtures concentration, thereby allowing distinction of

genuine coffee by principal component analysis. Predominantly, pure roasted coffee presented higher levels of galactose and mannose.

Profile of diverse roasted grains as sources of fraud will be shown. All results correspond to polysaccharides from pure raw grains,

confirming this approach as a feasible analytical tool for detect adulteration of ground roasted coffee.

AGFD 72 Chlorogenic acids in commercial green coffee extracts: Label vs. actual Xi Chen1, Deanne D Garver2, Joe A Vinson1,

[email protected]. (1) Dept. of Chemistry, Univ. of Scranton, Scranton, PA (2) Science Dept., Marywood Univ., Scranton, PA There

are an estimated 100 million people in the US trying to lose weight and they spend $20 billion for weight loss products. Since the 2012 Dr.

Oz show about weight loss the interest in “green coffee extract” (GCE) has skyrocketed. These three keywords gave 21 million hits on

Google whereas the same words gave only 80 hits on PubMed. Such is the exponential difference between science and the journalism that

describes it. There are currently hundreds of commercially available GCEs all purporting to produce weight loss. We obtained 54 commercial

samples and made composite samples which were extracted with methanol/acetic acid and stored at -200 until assay by gradient HPLC and

after identification of the chlorogenic acids (CGA) (monomers and dimers) by LC-MS. We quantified weight % and weight/dose by two

methods; one in which we added up the areas of the CGAs and used chlorogenic acid as the sole standard and in the second we used the

published extinction coefficients of the monomers and dimers (total of 7 compounds) at the lambda max (more accurate analytical method).

We found a significant difference between the 2 methods. Of those samples with the amount per dose of CGA on the label (n= 39), the

average claim was 233 mg but the average actual amount was only 157 mg (67% of claim). 18/54 products had less than 90% of the label

claim. Four products claimed to have CGA from 200 to 400 mg/dose but had none by our analysis. Three other products which advertised to

contain CGE, in fact had none. The caffeine in the green coffee beans was purported to be selectively left behind by the extraction process

but varied from 0 to 17%. Based on publications, weight loss appears to be dose-dependent on CGA, so let the buyer beware!

AGFD 73 Detection and quantification of chloramphenicol in milk and honey using molecularly imprinted polymers: Canadian

penny based SERS nanobiosensor Xiaonan Lu, [email protected]. Dept. of Food Sci., The Univ. of British Columbia, Vancouver, British

Columbia, Canada We integrated molecularly imprinted polymers with surface enhanced Raman spectroscopy (MIPs-SERS) to develop an

innovative nano-biosensor for the determination of chloramphenicol (CAP) in milk and honey products. Template molecule (CAP),

functional monomer (acrylamide), cross-linking agent (ethylene glycol dimethacrylate), initiator (2,2'-azobis(isobutyronitrile)) and porogen

(methanol) were employed to form MIPs via “dummy” precipitation polymerization. Static and kinetic studies validated the specific

selectivity of MIPs towards CAP over non-imprinted polymers (imprinting factor > 4). Canadian penny-based silver nano-structure was

synthesized as SERS active substrate for determination of CAP in food matrices. Collected spectra were processed by principal component

analysis to differentiate various concentrations of CAP in foods. Partial least squares regression models showed good prediction values (R >

0.9) of actual spiked contents (0, 0.1, 0.5, 1, 5 ppm) of CAP in milk and honey. This developed nano-biosensor is low cost, requires little

sample pre-treatment and can provide reliable detection of trace level of chemical hazards in food systems within a total of 15 mins.

AGFD 74 Development of screening assays to detect the economically motivated adulteration of skim milk powder with plant

proteins Peter F. Scholl1, [email protected], Roman Romero2, Peter B. Harrington3, Samantha M. Farris1, Magdi M. Mossoba1,

Jeffrey C. Moore4, Petra Lutter5. (1) Center for Food Safety and Applied Nutrition, FDA, College Park, Maryland (2) Analytical Sciences

Pillar, Nestlé Research Centre, Lausanne, Switzerland (3) Dept. of Chemistry and Biochemistry, Ohio Univ., Athens, Ohio (4) US

Pharmacopeial Convention, Rockville, Maryland (5) Quality Assurance Center, Nestlé, Weiding, Germany Skim milk powder is the second

most likely commodity to be intentionally adulterated for economic gain, following behind olive oil. Development of assays to screen milk

products for economically motivated adulteration with foreign protein has been stalled since 2008 due to strong international reactions to the

melamine poisoning incident in China and the subsequent surveillance emphasis placed on low molecular weight nitrogen-rich adulterants.

New screening assays are still needed to rapidly detect high molecular weight foreign protein adulterants and characterize this understudied

potential risk. This talk will present the development of two assays for screening milk to detect economically motivated adulteration with

foreign proteins. Soy, pea, rice, and wheat protein isolates were dry blended with skim milk powder to yield test samples containing 0.1-5%

plant protein isolate on a weight basis. Plant proteins were extracted from spiked milk samples with EDTA-tetraborate buffer using a

technique originally developed and applied by other laboratories in the 1990's. In the first assay, extracted plant protein isolates were

turbidimetrically detected in a simple 96-well plate assay format. In the second assay, MALDI-TOF-MS was used to detect plant and milk

proteins in an inter-laboratory feasibility-of-concept demonstration. Both assays detected all adulterants at the 0.1% spike level and are

capable of detecting them at lower spike levels. Context provided by this experimental model system will be used to illustrate why the

detection of economically motivated adulteration is difficult, the paradox of non-targeted detection, impediments to assay development, and

highlight strategies for managing potential economic and health risks imposed by the adulteration of milk with foreign proteins.

AGFD 75 Application of stable isotope measurements and metabolomics for traceability and authenticity of milk, fruit juices, and honey Andrew Cannavan, [email protected], Russell Frew, Zora Jandric. Food and Environmental Protection Lab, Int’l Atomic Energy

Agency, Vienna, Austria Globalisation and increasing complexity of food trade provide opportunities and risks to producers. For producers

of high quality, safe food, there are increasing opportunities, whilst the risks are associated with inadvertent or fraudulent mislabelling of

products causing damage to the brand. Food safety may also be compromised, and it is imperative that traceability system can rapidly and

robustly identify the origin of risk, enabling it to be removed from the supply chain. Conventional traceability systems (e.g., labelling,

radiofrequency tagging) are good for information transfer and tracking the packaging along a supply chain. However, all such systems are

vulnerable to fraud. The Food and Environmental Protection Laboratory (FEPL) of the joint Food and Agriculture Organisation/International

Atomic Energy Agency Division is developing systems for the verification of origin and authenticity of foodstuffs using nuclear and related

techniques. The parameters measured are inherent properties of the food, therefore extremely difficult to counterfeit. The two types of

analysis currently in used are stable isotopes and metabolomics. The stable isotope ratios of bio-elements (H, C, N, O, and S) vary according

to different environmental drivers, and their measurement can provide a fingerprint that is unique to origin and history of a product. The

relationship of such isotope systems to environmental drivers are understood, enabling predictive models to be developed. Current work

shows that the H-isotope composition of milk can be predicted using global rainfall isotope databases. Untargeted metabolite fingerprinting

using UPLC-QToF-MS with multivariate data analysis has been applied in the FEPL to identify biomarkers for the detection of fruit juice

adulteration, and also to discriminate between various unifloral honeys. The data from honey metabolomic studies were combined with

isotopic, elemental, and spectroscopic data to compare the discriminating power of various techniques, alone or in combination.

AGFD 76 Extending protein bioactivity with coacervates: From basic science to clinical translation Yadong Wang, [email protected].

Bioengineering, Univ. of Pittsburgh, Clinical translation of protein therapies faces multiples challenges; the most significant is how to

maintain bioactivity. My lab uses heparin and biocompatible polycations to form an injectable coacervate that preserves the bioactivities of

heparin-binding proteins. This includes many growth factors and morphogens. I designed the delivery vehicle to mimic the interaction among

fibroblast growth factor-2 (FGF2), heparin and FGF receptor. The effectiveness of the coacervate delivery system is demonstrated using

multiple proteins (FGF2, VEGF, HGF, HB-EGF, IL10, Shh, PDGF, NGF among others) in multiple animal models (mice, rat, pig). The

coacervate provides spatial and temporal control of the release of heparin-binding proteins. I will discuss three applications: angiogenesis,

skin wound healing, and cardiac repair post- infarction. Promising data in large animals and diabetic animal models suggest the potential of

clinical translation. In addition, the ease of preparation and administration of the coacervate reduces costs and increases the likelihood of

clinical adoption.

AGFD 77 Structuration mechanism of β-lactoglobulin: Acacia gum assemblies in presence of quercetin Jordane Jasniewski1,

[email protected], Leila Aberkane1, Claire Gaiani1, Joel Scher1, Christian Sanchez2. (1) LIBio, Université de Lorraine,

Vandoeuvre lès Nancy, France (2) UMR 1208 IATE, UM2-INRA-SupAgro-CIRAD, Montpellier, France The interactions of β-lactoglobulin

(BLG) with total Acacia gum (TAG) in presence of quercetin have been investigated in aqueous solutions at pH 4.2 and 25C. Isothermal

titration calorimetry (ITC) has been used to determine the type and magnitude of the energies involved in the complexation process. Dynamic

light scattering (DLS), electrophoretic mobility (µE), turbidity measurements (τ), optical microscopy and Fourier transform infrared

spectroscopy in total attenuated reflection mode (ATR-FTIR) were used as complementary methods on titration mode to better understand

the sum of complicated phenomena at the origin of thermodynamic behaviour. The first complexation step was characterized by an

exothermic signal and was mainly controlled by favourable enthalpy changes due to electrostatic interactions between biopolymers. The

second binding step was largely endothermic and more entropy driven, probably due to the release of small counterions from the electrical

double layer and hydrophobic contribution to the binding process, implying the release of water molecules. The population distribution of the

different species in solution and their size were determined through DLS. Dispersion turbidity of particles markedly increased and reached a

maximum at 0.013 TAG:BLG molar ratio corresponding to the appearance of largely more numerous coacervates. Above TAG:BLG molar

ratio of 0.015, dispersions turbidity decreased, which might be due to an excess of negative charges onto particles as revealed by

electrophoretic mobility measurements. FTIR experiments indicated that BLG-TAG interactions, in presence or in absence of quercetin,

induced a change in the α-helical structure of BLG. The results also showed significant loss in β-sheets indicating a change in the

environment of BLG hydrophobic amino acids and the formation of protein-flavonoid complexes stabilized by hydrophobic associations.

These results should provide information about thermodynamic mechanisms of TAG/BLG binding processes in presence of an antioxidant,

quercetin and will facilitate the application of the formed supramolecular assemblies as functional ingredients in food and non food systems.

AGFD 78 Crosslinkable complex coacervates for tissue repair after in utero surgery Russell J. Stewart1, [email protected],

Sarbjit Kaur1, Lovepreet Mann2, Ramesha Papanna2, Kenneth J. Moise2. (1) Bioengineering, Univ. of Utah, Salt Lake City, (2) The Texas

Fetal Center, Univ. of Texas Medical School, Houston, TX There remains room for improvement in adhesives for bonding living tissues. In

an approach copied from the marine sandcastle worm, water-borne adhesives were formed by complex coacervation of synthetic

copolyelectrolytes (co-PEs) that mimic polyphosphate and polyamine proteins of the natural sandcastle worm glue. The phase separated

adhesive complex coacervates can be applied to and bond wet or fully-submerged tissues. The adhesives are cured by photo- or chemically

initiated covalent crosslinking through methacryloyl sidechains. The stiffness and bond strength of the crosslinked adhesive complex

coacervates can be modulated by creating additional polymer networks within the coacervated co-PE network. Polymerization of

polyethylene glycol diacrylate (PEG-dA) macromers entrapped during complex coacervate formation increased the modulus and bond

strength of the crosslinked adhesives. The crosslinked complex coacervate adhesives with PEG networks swelled less than 1% over 30 days

in physiological saline. Pre-clinical testing of the adhesive complex coacervates is in progress for applications during fetoscopic surgeries.

AGFD 79 Complex coacervates based on mussel adhesive protein and hyaluronic acid for tissue and biomedical engineering Hyo

Jeong Kim, Seonghye Lim, Bong-Hyuk Choi, Byeong Hee Hwang, Hyung Joon Cha, [email protected]. Dept. of Chemical Engineering,

Pohang Univ. of Science and Technology, Pohang, Republic of Korea Marine mussel uses adhesive proteins to attach itself to substrates.

Previously, we demonstrated that complex coacervation (liquid-liquid phase separation via concentration) was successfully formed using

recombinant mussel adhesive proteins (rMAPs) as positive partners and hyaluronic acid (HA) as a negative partner. We found that highly

condensed and non-water dispersed rMAP/HA-based complex coacervates significantly increased the bulk adhesive strength of rMAP in

both dry and wet environments. In addition, we determined that rMAP/HA-based complex coacervates have very low interfacial tension

values around 0.2-0.3 mN/m. Here, we will present several applications of rMAP/HA-based complex coacervates in tissue and biomedical

engineering fields.

AGFD 80 Phase separation between semiflexible biopolyelectrolytes A. F. Koksal, E. K. Iyilik, A. B. Kayitmazer,

[email protected]. Dept. of chemistry, Bogazici Univ., Istanbul, Turkey Complexes of the weak and semi-flexible

biopolyelectrolytes, chitosan (CH) and hyaluronic acid (HA), phase separate as coacervates, precipitates or flocs. Turbidimetric titrations and

light microscopy show that the state of the dense phase depends on the molar ratio of HA carboxyl:CH amines, and is strongly dependent on

the respective degrees of ionization a andb. Due to the strong charge complementarity between HA and CH, phase separation takes place at

very acidic pH (a ∼ 0.1) and the onset of phase separation (pHj) is suppressed at higher salt concentrations; i.e. I > 0.75 M NaCl. At fixed pH

and total polymer concentration, the ionic strength dependence of the turbidity is non-monotonic. The critical ionic strength was observed

regardless of the pH of the medium. Chain length and charge density (degrees of deacetylation of chitosan) had a direct relationship with pHj.

Highest turbidity was observed for non-stoichiometric complexes. All systems display a discontinuity in the ionic strength dependence of the

turbidity, corresponding to a transition from aggregate formation to aggregate dissolution. Taking this ionic strength Icrit as a measure of the

resistance to salt-induced disaggregation, it is notable that it achieves a maximum value when b is maximum.

AGFD 81 Heteroprotein coacervation Daniel P Seeman, [email protected], Paul L Dubin. Dept. of Chemistry, Univ. of

Massachusetts, Amherst Bovine lactoferrin (LF) and β-lactoglobulin (BLG) are among the protein pairs that exhibit heteroprotein

coacervation, a unique and relatively unexamined type of liquid-liquid phase separation (LLPS). In contrast to coacervation involving

polyelectrolytes here, coacervates only form at I < 20 mM. The range of pH at which coacervation occurs is similarly narrow, ca. 5.7−6.2.

However, suppression of coacervation is observed at high CP, which is similar to the behavior of some polyelectrolyte−colloid systems. At a

1:1 weight ratio, the coacervate composition is consistent with an average structure of LF(BLG2)2.The precise balance of repulsive and

attractive forces among these units, thought to stabilize the coacervate, is achieved only at limited conditions of pH and salt. Recent work

suggests that the charge anisotropy of the two proteins stabilize the primary unit of the coacervate, while interactions among these complexes

govern the viscoelastic properties of the coacervate.

AGFD 82 Disulfide-crosslinked nanocomplexes of polyamide polyelectrolytes for potent cellular internalization of entrapped

peptides Aasheesh Srivastava, [email protected]. Dept. of Chemistry, Indian Institute of Science Education and Research Bhopal,

Bhopal, Madhya Pradesh India Counter polyelectrolytes (PEs) having degradable polyamide backbone and controlled thiolation were

prepared from a common, amino acid-based precursor. Upon mixing as aqueous solutions, these thiolated counter-PEs formed polyelectrolyte

complexes (PECs) having sub-200nm diameters. These PECs were stabilized through spontaneous and reagent-less disulfide cross-linking

under ambient conditions. The large positive zeta potential conferred onto these PECs provided colloidal stability for months, and

regenerability after centrifugation. Figure 1 schematically depicts the disulfide crosslinking of these polyamide polyelectrolytes. These PECs

resist degradation by proteolytic enzymes and are stable to large variations of electrolyte- and proton-concentrations, similar to those

encountered in biological milieu. However, they are unraveled in reductive conditions. These features profoundly expand the potential of

these PECs to act as vectors for delivering entrapped cargo to the reductive environment of colon and cytosol. These PECs entrap with high

efficiency, and controllably-release, FITC-insulin (model peptide) in vitro. Potent cellular internalization of this model peptide within human

lung cancer cells along with high cell viability at high polymer loadings was demonstrated.

AGFD 83 Can we predict the potential allergenicity of dietary proteins? Richard E Goodman, [email protected]. Dept. of Food Sci.

& Technology, Univ. of Nebraska-Lincoln, Background: Food allergens are proteins that collectively represent a severe risk for a relatively

small percentage (<0.5%) of the population and a moderate risk to an estimated 4 to 8% of the U.S. population. Few proteins in major

allergenic food sources are responsible for sensitizing (initiating the production of specific IgE) and eliciting (inducing) allergic reactions.

New proteins are being introduced into foods through genetic engineering and as functional ingredients. Regulators and the food industry

would like to be able to predict whether such proteins are likely to sensitize some individuals and more importantly, present a significant risk

of elicitation for those who are sensitized. Currently the ability to predict is quite limited. Elicitation: A new protein with an amino acid

sequence identity match of >70% over the full-length to a potent allergen is likely to cause clinical cross-reactions in some individuals

sensitized to the matched allergen. Proteins with less than 50% identity are unlikely to represent a risk of cross-reactivity. Proteins of less

than 5 kDa, proteins rapidly digested in pepsin at pH 2 and low abundance proteins are unlikely to elicit systemic reactions. Sensitization:

Proteins with a high amino acid identity match to a potent allergen may represent an elevated risk of sensitization. However, that requires

both effective T-cell and B-cell epitopes, which are not accurately predicted. Proteins stable in pepsin at pH 2 may sensitize via the gastric

mucosa, but other routes of sensitization include the skin and airway for unstable proteins. Undefined food matrix components (fats, lectins

and proteases) may enhance sensitization or elicitation. So far no animal model and no cell culture systems have been demonstrated to

accurately predict the gradient of high and low allergenic activities of proteins seen in the diverse population of allergic humans. Methods

and results will be reviewed.

AGFD 84 Comparison of allergic reaction between BALB/cmouse and C3H/HeOuJ mouse after oral gavage with peanut protein Na

Sun, [email protected], Cui Zhou, [email protected], Huilian Che, Songsong Jiang, Bo Zhao. Dept. of Food Sci. and Nutritional Eng.,

China Agricultural Univ., Beijing, Background and Objective : Food allergy has been a serious problem that affects more and more people's

life quality. Nowadays, although there are many in vitro methods to evaluate proteins' allergenicity, the reliability and viability of in vivo

animal experiment has been suspended for a long time. To research the feature of different animals, we compared allergy reaction to peanut

protein extract (PPE) between BALB/c and C3H/HeOuJ mouse. Methods : PPE was gavaged to BALB/c and C3H/HeOuJ mice with dose of

6mg/mouse, once a week and for 4 weeks. The control animals were gavaged with PBS. All animals were challenged at the end of sixth week

with 30mg PPE. And then the PPE specific IgG1 and IgE, the histamine and mMcp-1 in different groups were compared. With addition, the

ratio of Th-1 and Th-2 cell in every group was also investigated. At last, the manifestation and body temperature change of the treated

animals were evaluated. Results: After oral administration with PPE, levels of specific antibodies and Th- cell subsets in BALB/c mice were

higher than that in the C3H/HeOuJ mice. On the contrast, allergic manifestation and decrease of body temperature in BALB/c mice were

significantly lower than C3H/HeOuJ mice. This demonstrates that humoral response and cellular immunity to allergic food in BALB/c mice

are more intense than that in C3H/HeOuJ mice. However, the allergy symptoms in C3H/HeOuJ mice are much more severe than BALB/c

mice. Conclusions : The different reactions between two strains of mice after same sensitization protocol imply that different animals have

special priority to evaluate foods' allergenicity. Maybe it is scientific to comprehensive confirm the allergenicity of a food with an evaluation

system composing of a variety of animals. And this research can provide some reference for the establishment of animal model system.

AGFD 85 Potential allergenicity assessment of recombinant human lactoferrin (rhLF) Bo Zhao, [email protected]. Dept. of Food

Sci. and Nutritional Engineering, China Agricultural Univ., Beijing, Background and Objective : Due to more and more GMO foods

appearing on table, their safety, especially the potential allergenicity are increasingly becoming the focus of people's attention. To in-depth

evaluate the potential allergenicity of recombinant human lactoferrin (rhLF) in transgenic milk, basing on Exogenous Protein Allergenicity

Assessment Tree issued by FAO/WHO, we used bioinformatic software and animal sensitization experiments to do further research on this

GMO's potential allergenicity. Methods : According to the allergenicity Assessment Tree, the amino acid sequences of rhLF were compared

those in SDAP and Allergenonline databases. Simultaneously, we did the simulated gastric digestion experiments and serological analysis to

rhLF. On this basis, the DNAStar software was used to predict the Antigen Index and potential T cell epitopes of rhLF. In addition, the BN

and Wistar rats were also used to do animal sensitization experiments to make a concrete in vivo evaluation of rhLF's potential allergenicity.

Results : Although the similarity between rhLF and chicken Ovotransferrin Gal d 3 was more than 50%, it can be digested completely in 15s

by simulated gastric fluid. And, rhLF shows no cross-reactivity with eggs or milk allergens in serological tests. Besides, the animal

experiments show that rhLF has a very low potential allergenicity on BN and Wistar rats in many aspects like humoral immunity, cellular

immunity and immunological systems. Conclusions : From the comprehensive results we can get that rhLF has a very low potential

allergenicity. In the allergenic assessment of novel or foreign proteins, bioinformatics software and animal sensitization test can be used as

comprehensive supplement of allergenic assessment decision tree method issued by FAO/WHO. This two methods not only can predict the

allergenicity of exogenous protein, also can analyze the manifestation of sensitization reaction, which provide more scientific reference for

the allergenic evaluation method system of genetically modified food.

AGFD 86 Processing routes to reduce IgE binding to cashew allergens Chris P Mattison1, [email protected], Wendy A

Desormeaux1, Richard L Wasserman2, Megumi Yoshioka-Tarver3, Brian Condon1, Casey C Grimm1. (1) Agricultural Research Service,

USDA, New Orleans, LA (2) Dept. of Pediatrics, Univ. of Texas Southwestern Medical School, Allergy Immunology Research Center of

North Texas, Dallas,(3) Southern Univ. and A&M College, Baton Rouge, LA Tree nuts are an important part of a healthy diet, but they can

be a serious threat to those with tree nut allergy. Three seed storage proteins, Ana o 1, 2, and 3, have been identified as major cashew nut

allergens that are bound by IgE in cashew allergic patients. Reactions to cashew nuts are often severe and methods aimed at reducing or

eliminating the ability of cashew and other tree nuts to cause allergy would be beneficial to those who suffer from nut allergy. Proteolytic

treatment of cashew allergens in vitro indicates that methods incorporating enzymatic breakdown of cashew allergens could be used to reduce

IgE binding. Similarly, chemical treatment of cashew extracts with generally regarded as safe (GRAS) compounds such as sodium sulfite can

disrupt cashew allergen structure and reduce IgE binding. Continued research is needed to develop improved methods for the attenuation of

cashew and other tree nut allergens in order to lessen the likelihood of severe food allergy reactions.

AGFD 87 Allergen risk management via estimation of allergen carry over in production lines for liquid foods and via surface

adhesion Laurens Delameilleure, Liesbeth Jacxsens, Bruno De Meulenaer, [email protected]. Dept. of Food Safety and Food

Quality - nutriFOODchem unit, Ghent Univ., Flanders Belgium Allergen risk management in food companies is of outmost importance but is

still scarcely developed because of a lack of science based data related to potential carryover of allergens in production lines. In this paper

two cases of allergen carryover will be considered using the concept of various indicator proteins which was previously introduced. The first

is related to the carryover in a pasteurization unit for liquid food products. Various indicator proteins proved to be inadequate to evaluate

carryover in a dairy based matrix because their detectability was affected by various product and process parameters. Gluten proteins could

be used however as a suitable indicator for allergen cross-contamination. It was proven that the viscosity of the treated product, either the

severity of fouling affected potential allergen carry over. In the second series of experiments, the carryover of allergens via various food

matrices (dough, milk, pate, tuna salad, sugar syrup) through adhesion to various food contact materials was considerd using the same

indicator allergen approach. It was concluded that the combined properties of the food matrix and the food contact material affected the

potential allergen carryover, which was proven however to be independent upon the indicator protein selected.

AGFD 88 Processing effects on food allergens: Implications for allergen control Tong-Jen Fu, [email protected]. Division of Food

Processing Science and Technology, U.S. FDA, Bedford Park, IL The success of allergen control programs depends on an accurate

assessment of the allergenic potential of foods or proteins of interest. Most foods are processed prior to consumption. A better understanding

of how food processing may affect the allergenicity of proteins will allow a more accurate allergen risk assessment. Although strict avoidance

of the allergenic food is currently the only effective means to prevent occurrence of allergic reactions, there have been continuing research

efforts to identify processing technologies that can be used to reduce protein allergenicity. Some of the research findings seem promising, but

their practical applications remain to be determined. This presentation will provide an overview of how different processing technologies

may affect protein allergenicity and will summarize recent advances in technological approaches to altering the allergenic potential of

proteins. Reliable detection methods play a key role in allergen control during food production. ELISA test kits are commonly used by food

manufacturers to verify and validate the effectiveness of allergen control programs, including ingredient analysis, validation of cleaning and

sanitation procedures, and routine finished product analysis. Food manufacturers often rely on these test kits to quantify the levels of

allergens present and thus the associated risk. In many cases, ELISA test kits are used to analyze samples that have been subjected to

different degrees of cooking. Thermal processing can lead to changes in the solubility and immunoreactivity of allergenic proteins and

consequently, can affect ELISA quantitation. This in turn may impact the perceived risk. In this presentation, the limitations of ELISA test

kits for quantitative analysis of allergens in processed foods and the approaches to address these limitations will be discussed.

AGFD 89 Allergen risk management in the precut vegetable industry Helena Salomonsson, Liesbeth Jacxsens, Bruno De Meulenaer,

[email protected]. Dept. of Food Safety and Food Quality - nutriFOODchem unit, Ghent Univ., Flanders Belgium Allergen

risk management in food companies is of outmost importance but is still scarcely developed because of a lack of science based data related to

potential carryover of allergens in production lines. In this paper the potential carryover over allergens via washing water used to clean precut

vegetables was assessed. Both fresh and blanched vegetables were considered. Washing water is typically reused because of restrictions in

the use of water and thus this practice represents a serious threat to the allergic consumer due to carry over of allergens (i.e. celery).

In a first part of this work, the protein concentration in wash and process waters was evaluated for various companies and for various

vegetables and process steps. Wash water samples from three vegetable processing industries were collected and significant protein

concentrations were determined in the water (0–596 μg/ml). The influence of several product and process parameters on the protein carry-

over from the vegetable to the wash water was studied. The type of process, batch or semi-continuous, had an impact on the protein carry-

over, as well as the degree of cutting and the surface area of the vegetable. It was shown that the protein carry-over to the wash water is

higher at acid pH. In the second part of this work, the previously introduced concept of the indicator allergen was used to characterize the

sorption behavior of various proteins to different vegetables. Using this approach it was proven that both the type of protein and the type of

vegetable and its way of processing affected this protein absorption behavior. On basis of these observations, risk based management options

for this particular industry could be specified.

AGFD 90 Critical oxygen levels affecting wine aroma: Relevant sensory attributes, related aroma compounds, and possible mechanisms Maurizio Ugliano, Stephanie Begrand, Jean-Baptiste Dieval, Stephane Vidal, [email protected]. Nomacorc France,

Rodilhan, France The importance of post-bottling oxygen to wine aroma development has been demonstrated. However, from a practical

point of view, the degrees of oxygen exposures needed to induce significant aroma modification remain to be established. In addition, certain

styles of wine are more responsive to oxygen than others, possibly reflecting the key role of specific aroma compounds with lower/higher

oxygen sensitivity in their sensory profile. In this study, 36 wines from different grape varieties were submitted to sensory descriptive

analyses. The wines were in an age bracket of 9-19 months (whites), 5-11 months (rosé), 12-48 months (reds). Each wine had received at

least two different oxygen exposure levels by means of different closures, with some wines tasted at different time points. In total, 96 wines

were tasted. When considering only the contribution of closure-derived oxygen, significant differences in fruity attributes where observes

when wines were exposed to levels oxygen between approx 1-3 mg O2 (white wines), 0.4-1.6 mg O2 (rosé), and 2-5.5 mg O2 (reds). On the

contrary, complex aroma descriptors such as mineral and empyreumatic show rather narrow range of variability (approx 1-1.5 mg O2 in

whites and 2-3.5 mg O2 in reds), indicating that expression of these attributes requires precise oxygen exposure levels. Oxygen levels

inducing differences in reduction were strongly wine-dependent. Analyses conducted on selected wines indicated that esters, largely

associated with wine fruity aromas were not affected by oxygen. Conversely, the fruit-enhancer damascenone increased with higher oxygen

exposure, while fruity thiols such as 3SH decreased. A number of compounds potentially linked to the empyreumatic attribute varied with

oxygen exposure, including benzyl mercaptan, acetyl pyrazine, and 2-methyl-3-(methyldithio)-furane. H2S and methyl mercaptan were

mostly implicated with reduction attribute, and they might negatively affect expression of fruity attributes.

AGFD 91 Understanding and controlling oxygen-induced changes in red winemaking Domink G Durner, [email protected],

Patrick Nickolaus, Hai-Linh Trieu. Viticulture and Enology, Competence Center for Wine Research (DLR Rheinpfalz), Neustadt/

Weinstrasse, Germany Many studies have looked on the changes induced by oxygen in red wines and claimed small amounts of oxygen to

promote balanced tannicity, more fruit aroma, and enhanced color. Oxygen-triggered reactions in red wines include the oxidation of catechol-

containing phenolics yielding highly reactive quinones and hydrogen peroxide, the oxidation of ethanol to acetaldehyde, and eventually the

formation of anthocyanin derivatives such as ethylidene-bridged anthocyanin-proanthocyanidin-oligomers, vitisin B, and hydroxyethyl-

anthocyanin-derivatives. The knowledge of components, their reactions, and their sensory impact in red wine increased over the last decades.

Accordingly, it is feasible to implement monitoring processes that allow controlling the oxygen-induced reactions during red winemaking.

Based on different grape varieties and winemaking operations several red wines were produced with and without the continuous addition of

oxygen by means of micro-oxygenation. During alcoholic fermentation vitisin B and ethylidene-bridged anthocyanin-catechin dimers were

formed rapidly due to the acetaldehyde produced by yeast. While vitisin B showed higher stability, the ethylidene-bridged dimers

disappeared towards the end of fermentation resulting in hydroxyethyl-anthocyanin-derivatives or adducts of higher molecular weight. The

application of micro-oxygenation also triggered the formation of vitisin B (up to 5 mg/L) and ethyl-bridged anthocyanin-proanthocyanidin-

oligomers. External quantification using isolated compounds revealed up to 30 mg/L for the ethylidene-bridged malvidin-3-glucoside-

catechin dimer, up to 10 mg/L for the double ethylidene-bridged malvidin-3-glucoside-catechin trimer, and up to 25 mg/L for a ethylidene-

bridged malvidin-3-glucoside-(B-type)-proanthocyanidin dimer. Interestingly, an adjustment of the tannin to anthocyanin ratio during

winemaking resulted in different ratios of vitsin B to ethylidene-bridged compounds after micro-oxygenation. An increase of the tannin to

anthocyanin ratio by enhancing the maceration time of red wines favored the formation of ethylidene-bridged compounds. However, after six

months bottle storage a decrease of 67 % in ethylidene-bridged compounds and a decrease of 40 % in vitisin B could be observed.

AGFD 92 Pigment composition of rosé wines: Influence of oxygen exposure Veronique Cheynier, [email protected]. UMR1083

SPO, INRA, Plateforme Polyphenols, Montpellier France Color is one of the main criteria used to define rosé wines and an essential element

in the determination of their quality. It depends on the presence of pigments (anthocyanins) and also of other phenolic compounds, especially

hydroxycinnamic acids and flavanols (i.e. catechins and proanthocyanidins) extracted from the grapes, and numerous derivatives arising from

their reactions in musts and wines. Extraction of these three groups of molecules depends on their localisation in the berry and on the wine-

making process and in particular the duration of maceration. Thus, hydroxycinnamic acids are the major phenolic compounds and the major

precursors of anthocyanin derived pigments in rosé wines made with minimal skin contact while the concentration of tannins and tannin

derived pigments increase with maceration. Phenolic composition and color are also much influenced by oxygen exposure taking place

during wine-making and post bottling storage. Post bottling oxygen exposure primarily results in loss of sulfites and color enhancement due

to conversion of anthocyanin bisulfite adducts back to flavylium cations. Degradation of grape anthocyanins, as well as accumulation of

phenylpyranoanthocyanins derived from hydroxycinnamic acids and of pigments arising from reactions of acetaldehyde also increase with

oxygen exposure. In model solution studies with high (16mg/L) and low (<2 mg/L) levels of oxygen, oxygen consumption increased with

polyphenolic content. Addition of sulfites enhanced oxygen consumption when high levels of oxygen were supplied and limited polyphenol

oxidation and formation of acetaldehyde derived pigments and pyranoanthocyanins. All these pigments were found in larger amounts in the

solutions incubated with high oxygen level except phenylpyranoanthocyanins. Targeted metabolomics analysis of the phenolic composition

of a large series of rosé wines confirmed that pyranoanthocyanins derived from acetaldehyde can serve as oxidation markers.

AGFD 93 2D quantitative proton (1H) and carbon (13C) nuclear magnetic resonance spectroscopy (2D q NMR) for direct analysis of free and sulfite-bound carbonyl compounds in wine Maria Nikolantonaki1,3, Prokopios Magiatis2, Andrew L. Waterhouse1,

[email protected]. (1) Dept. of Viticulture and Enology, Univ. of California, Davis,(2) Dept. of Pharmacognosy and Natural

Products Chemistry, Univ. of Athens, Greece (3) Institut Universitaire de la Vigne et du Vin—Jules Guyot, Université de Bourgogne, Dijon,

France Carbonyl compounds primarily result from chemical oxidation of wine components, and are known to affect aroma and color

stability. Their analysis in wine is complicated due to their instability and their tendency to react reversibly with bisulfite to form

hydroxysulfonate adducts. To distinguish the adducts, published methods break down the sulfonates for the quantitation of total carbonyls by

alkaline hydrolysis, but this can increase carbonyls by oxidation, and poorly quantified amounts of weakly bound carbonyls dissociate even

without treatment. Both challenges could be overcome if the two components could be quantified in situ. Here, two-dimensional (1H-1H)

homonuclear and heteronuclear (13C-1H) single quantum correlations (COSY and HSQC) nuclear magnetic resonance spectra of undiluted

wine samples were observed at natural abundance. These techniques achieve simultaneous direct identification and quantification of free and

sulfite bound acetaldehyde, pyruvic acid, acetoin, methylglyoxal and α-ketoglutaric acid in wine samples with only a small addition of D2O.

A calibration curve was defined with standard samples containing known amounts of each analyte. Limits of detection are approximately 10

mg L-1 and were generally lower when using COSY correlation. The accuracy of the method was tested in wine samples by spiking with a

mixture of all analytes at different concentrations. The method was applied to 20 wine samples of various vintages and grape varieties

AGFD 94 White wine oxidation: The impact of iron(III) and organic acid photoactivity Paris Grant-Preece1, Celia Barril1, Andrew C

Clark1, [email protected], Leigh M Schmidtke1, Geoffrey R Scollary1,2. (1) National Wine and Grape Industry Centre, Charles Sturt

Univ., Wagga Wagga, NSW, Australia (2) The School of Chemistry, The Univ. of Melbourne,, Australia The reaction of excessive amounts

of molecular oxygen in wine can lead to deleterious compositional changes, including significant alteration of the sensory characteristics and

loss of the main preservative (i.e., sulfur dioxide). The rate at which molecular oxygen reacts in wine is known to be influenced by a variety

of parameters, one of which includes the exposure of the wine to UV-visible light. Several important photoactive components of wine are

well reported (i.e., riboflavin and the iron(III) tartrate complex), however, little is known of the photoactivity of other iron(III) organic acid

complexes under wine conditions, or the likely consequence of the products generated from such photoactivity on the colour and aroma

characteristics of wine. This study utilises a combination of chromatographic analyses (UHPLC, ion exclusion – HPLC MS/MS) to assess the

impact of UV-visible light on aqueous ethanol solutions of iron in combination with tartaric acid, malic acid, succinic acid, lactic acid and

citric acid. The main products generated as a consequence of photoactivity are described and the ability of the products to contribute to

changes in wine colour and sulfur dioxide concentration is shown. The results demonstrate the importance of light to accelerate the

consumption of oxygen in wine via iron / organic acid photochemistry, and show that the photoactivity of the combined iron(III) complexes

can contribute to an array of products.

AGFD 95 Gas detection tubes for headspace sulfur dioxide measurements of wines Gavin L Sacks, [email protected], Patricia A Howe,

Jussara M Coelho. Dept. of Food Sci., Cornell Univ., Ithaca, NY Accurate measurements of the major active sulfur dioxide species in wine

(HSO3- and SO2) are important for understanding wine oxidation chemistry and microbial stability. These so-called "Free SO2" forms are

classically measured by either iodometric titration or by aspiration-oxidation, which require sample dilution and/or pH shifts, resulting in

partial hydrolysis of covalently bound HSO3- adducts and overestimation of free SO2 species. We describe a simple headspace method using

colorimetric gas detection tubes for quantifying molecular SO2 in wine. The method requires no dilution or acidification steps and is

appropriate for research and winemaking settings. Henry's coefficients were constant over ethanol concentrations of 0-17% v/v, indicating the

appropriateness of the method for table wines. Good agreement among methods was achieved for white wines, but molecular SO2 in red

wines was nearly 3-fold lower using the new method, likely because classic methods measure weakly bound bisulfite-flavylium adducts.

AGFD 96 Methylglyoxal: A flavor intermediate and potential dietary toxicant Chi-Tang Ho, [email protected]. Dept. of Food Sci.,

Rutgers Univ., New Brunswick, NJ Methylglyoxal (MG), a reactive carbonyl species, can be generated endogenously and exogenously.

They are attracting increased attention because of their relationship with diabetes and flavor generation. MG formed in the Maillard reaction

play an important role as precursor of aroma and color compounds, especially in Strecker degradation, a major flavor generation reaction.

Strecker degradation of MG with amino acids leads to various important odor-active flavor compounds, such as Strecker aldehydes and

alkylpyrazines. They attack amine groups in amino acids, peptides and proteins to form advanced glycation end products (AGEs) and cause

carbonyl stress followed by oxidative stress and tissue damage. Therefore, many studies about scavengers of MG are seen. MG also reacts

with some polyphenolic compounds such as epigallocatechin gallate and genistein to form addition products. The potential health effects of

dietary MG will be discussed.

AGFD 97 Unraveling the flavor codes of foods: Is chemistry able to explain differences in the overall flavor perception of fermented

alcoholic beverages? Peter Heinrich Schieberle, [email protected]. Dept. of Chemistry, Food Chemistry, Freising, Bavaria,

Germany Although it is known that cultural familiarity, gender or age as well as cost or convenience undoubtedly do influence food choice

by the consumer, consumer surveys confirm that the main drivers for food acceptance are aroma and taste. These are, therefore, also the main

determinants for the overall differences in the flavor signatures of any given type of food. Maintaining or even improving the flavor

signatures of their products is, thus, a constant challenge for food producing companies. Now, what makes a food smell and taste good? It is

well established today that during food consumption, a certain set of volatile constituents induces a pattern of neural activity in the olfactory

bulb located in the nasal cavity, while preferentially non-volatile constituents interact with the gustatory receptors in the oral cavity. Both

perceptions are closely linked, and it is the multimodal stimulation by the set of key odorants and tastants leading to the right receptor code,

and this way to the correct perception of the respective food in the brain. Previous research, in particular on food aromas, has led to the

identification of more than twelve thousand volatiles suggesting that the “aroma code” of different foods is very complex. Contrary,

important taste compounds have scarcely been characterized, and mainly sweet carbohydrates, the sour organic acids and a few bitter

alkaloids, such as caffeine are long known as contributors to food taste. To systematically evaluate the key aroma and taste compounds in

foods, the Sensomics concept was developed in the past three decades aimed at unraveling the flavor codes of food. Using alcoholic

beverages, such as wine and beer, as well as spirits as examples, the lecture will briefly focus on the analytical concept how to identify key

food aroma and taste compounds. By comparing the overall flavor codes of fermented alcoholic beverages, it will be shown that a major

number of the same compounds contribute to the flavor of the different products, the so-called “generalists”, while a few “specialists” mainly

cause the differences in the overall flavor perception.

AGFD 98 Molecular basis of food quality Imre Blank, [email protected]. Haxby Road, Nestle PTC York, YORK, UK Food

products usually deliver several quality attributes such as aroma, taste, color, and texture. Raw materials and ingredients play a key role in

conjunction with adequate food processes in delivering palatable products with high nutritional value. Major food constituents, such as

carbohydrates, proteins, lipids, and polyphenols, are transformed into food products using bio-assisted and/or thermal approaches. They

trigger reactions and changes at molecular level that finally will determine food quality. Understanding the changes in molecular composition

during food processing and storage has been one of the major challenges in academia and food industry resulting in valuable knowledge to

ensure product quality. Phenomena such as aroma freshness, authentic taste, brown color, and crema can now be described to a great extent

by molecules and changes in molecular composition. This will be illustrated using examples from coffee, chocolate, and culinary food.

AGFD 99 Sensory directed flavor studies: Or using biochemistry to do chemistry Terry Acree, [email protected]. Food Sci., Cornell

Univ., Geneva, NY, Chemists have been trying to understand flavor and odor for centuries but their efforts have been more or less futile. Oh

yes, they could point to a few chemicals that smelled like rotten eggs, or tasted sweet, sour or bitter; they found chemicals that were

astringent, hot, cool even umami. But they could not taste a wine or smell a flower and explain all their experiences in chemical terms. The

turning point in their efforts came when they started to think like biochemists and realized they were not studying chemical composition but

biological response to subsets of chemical mixtures. Like biochemists, who separate enzymes from other proteins using bioassays to direct

their efforts, flavor chemists need to study more biology. At the center of the problem was this and to some extent it still is: Predicting flavor

from component chemistry requires that we understand how stimulant signals are processed into perceptions and behavior. In olfaction, for

example, there is growing evidence that a small subset (2-5) of a limited number (∼ 30) of active odorants (those above their threshold) drive

odor perception in food. Humans seem to experience these odorants in at least two ways: When odorants stimulate olfactory receptors in the

nose, signals are sent to the brain, where they are (1) integrated into a single instantaneous perception of an odor image like Riesling aroma

or (2) parsed into component perceptions and experienced separately e.g. petrol, citrus, and passion fruit. One hypothesis is that mixtures of a

few (2 to 5) odorants in foods determine instantaneous olfactory perception. Alternatively the instantaneous perception may include odorants

not recognizable in the mixture. In this presentation I will review the history of this, pointing out the important role Thomas Hofmann has

played in this journey and discuss where we may need to go from here.

AGFD 100 Unraveling food bioactives: Past - present – future Veronika Somoza, [email protected]. Dept. of Nutritional

and Physiological Chemistry, Univ. of Vienna, Austria Epidemiological data suggests that diets rich in plant-based foods are associated with

decreased risks for metabolic and chronic diseases, such as obesity, diabetes mellitus or cancer. In 1992, a review of 200 epidemiological

studies by Block et al. (Block, G., Patterson, B. and Subar, A. 1992. Fruit, vegetables, and cancer prevention: A review of the

epidemiological evidence. Nutr. Cancer 18: 1-29)) showed that cancer risk in people consuming diets high in fruits and vegetables was only

one-half that of those consuming few of these foods. It is also clear that there are bioactive components in a plant-based diet other than

traditional nutrients that can reduce cancer risk. The search for compounds with other health enhancing effects has led to the development of

a number of functional foods. Although foods are functional in general, as they provide taste, aroma, or nutritive value, the term “functional

food” applies to food that provides an additional physiological benefit beyond that of meeting basic nutritional needs. The comprehensive

scientific contribution of Thomas Hofmann's group to the discovery of natural products as bioactive ingredients in functional foods with

diverse, but specific bioactivities such as, e.g., antioxidant, anti-diabetic or anticancer activities, by means of bioassay-guided fractionation

using cellular tests and/or chemical assays in combination with modern spectroscopic methods has set milestones not only for current

research in this field, but also provides future perspectives by including pharmacokinetic and metabolomic studies to unravel the complex

biologically activities of metabolites formed upon biotransformation of active natural compounds. This paper reviews the key publications in

this field and provide on outlook for future experimental strategies for unraveling the role of novel bioactive plant compounds.

AGFD 101 Flavor discovery: Current and future opportunities Devin G Peterson, [email protected]. Dept. of Food Sci. & Nutrition, Univ.

of Minnesota, Saint Paul, The flavor quality of food is known to influence food choice and provides a basis to develop effective strategies for

health promotion as well as for the enhancement of commercial value. This presentation will discuss examples of the application of flavor

research to promote the consumption of healthier food options, including the development of salt or sugar reduction strategies and the

improvement of whole grain flavor. Flavor optimization by mapping pathways of generation during food processing and storage will also be

discussed for dairy products and alcoholic beverages. Finally newer analytical methods (termed Flavoromics) based on untargeted chemical

fingerprinting techniques will be presented as a valuable tool for flavor discovery.

AGFD 102 Role of innovation in addressing the challenges facing global agriculture Robert T. Fraley, [email protected].

Monsanto, St. Louis, MO As the world's population continues to rapidly grow, the percentage of arable land per capita shrinks, and other

factors such as climate change are radically impacting crop yields, agriculture is being asked to do much more with fewer resources.

Technologies that improve farm productivity and agricultural sustainability are both evolving with the development of new tools, and

converging as systems approaches are developed to deliver solutions to farmers. Innovations are required to sustain the growth of agriculture,

and rely on advances in science, partnerships among industry, academia, and the private sector, as well as public policies that support the

development and adoption of technology.

AGFD 103 Principles of macroion complexation: Phase separation and stability of complexes in solution Renko de Vries1,3,

[email protected], Evan Spruijt2, Martien Cohen Stuart1, Jasper van der Gucht1. (1) Laboratory of Physical Chemistry and Colloid

Science, Wageningen Univ., Wageningen, The Netherlands (2) ESPCI ParisTech, Paris, France (3) Biomedical Engineering, UMCG,

Groningen, The Netherlands Complexes of oppositely charged macroions are studied and applied in a very broad range of scientific

disciplines, from biology to soft matter- and Food Sci., to nanotechnology. Hence there is a clear need to have a common understanding of

the principles governing , and a common terminology describing macroion complexation. Based on our own earlier and very recent

experimental and theoretical work in this area, we present a brief overview of the principles governing macroion complexation, focussing on

the effects of macroion geometry (Fig. 1a) and electrostatic coupling strength (Fig.1b). Topics that will be discussed include the stability of

macroion complexes in solution, the occurrence of macroscopic phase separation (or complex coacervation), and kinetic arrest and non-

equilibrium states in strongly coupled macroion complexes.

AGFD 104 Coacervation and aggregate transitions of cationic ammonium gemini surfactant with sodium benzoate in aqueous

solution Meina Wang, Ruijuan Wang, Yilin Wang, [email protected]. Institute of Chemistry, Chinese Academy of Sciences, Beijing,

Coacervation in aqueous solution of cationic gemini surfactant hexamethylene-1,6-bis(dodecyldimethylammonium bromide)

(C12C6C12Br2) with sodium benzoate (NaBz) or N-Benzoylglutamic Acid (H2Bzglu) were investigated at 25 oC by turbidity titration, light

microscopy, dynamic light scattering, cryogenic temperature transmission electron microscopy (Cryo-TEM), scanning electron microscopy

(SEM), isothermal titration calorimetry, ζ potential and 1H NMR measurements. There is a critical NaBz concentration of 0.10 M, only

above which coacervation can take place. But if the NaBz concentration is too large, coacervation becomes difficult. Coacervation takes

place at a very low C12C6C12Br2 concentration and exists in a very wide concentration region of C12C6C12Br2. The phase behavior in the

NaBz concentration from 0.15 to 0.50 M includes spherical micelles, threadlike micelles, coacervation, and precipitation. With increasing

NaBz concentration, coacervation region shifts to higher C12C6C12Br2concentration. Moreover, the C12C6C12Br2/NaBz aggregates in

coacervation are found to be close to charge neutralization. The Cryo-TEM and SEM images of coacervate show a layer-layer stacking

structure with a three-dimensional network formed by assembly of threadlike micelles. Long, dense and almost uncharged threadlike micelles

are the precursors of coacervation. Phase boundaries of the 12-6-12/H2Bzglu mixture were obtained over pH range from 2 to 9 and in the

H2Bzglu concentration range from 30.0 to 50.0 mM at pH 4.5. When the H2Bzglu concentration is beyond 30.0 mM, the 12-6-12/H2Bzglu

mixed solution undergoes the phase transitions from soluble aggregate, to precipitate, coacervate and soluble aggregate again as pH

increases. Coacervation occurs at extremely low 12-6-12 concentration and lasts over a wide surfactant range, and can be enhanced or

suppressed by changing pH, 12-6-12/H2Bzglu molar ratio and H2Bzglu concentration. The coacervates present a disorderly connected lay

structure. The double chains of 12-6-12 and the HBzglu- oligomers can play the bridging roles connecting aggregates, endowing the mixed

system with a very high efficiency in generating coacervation.

AGFD 105 Living apart together: Complex interactions at the nanoscale Ilja K Voets, [email protected]. Institute for Complex Molecular

Systems, Eindhoven Univ. of Technology, Eindhoven, The Netherlands Electrostatically driven assembly of (bio)polymers can be utilized to

create nanostructured objects with complex structural and dynamical properties. Modulation of the interactions by ionic strength, pH, and

mixing fraction offers facile handles to tune the phase behaviour. First, electrostatically driven co-assembly of oppositely charged

copolymers in aqueous solutions will be addressed. This spontaneous process results in complexes with an adaptive internal structure. In case

of block copolymers, mostly spherical core-shell micelles form with a mixed core consisting of polyelectrolyte blocks and a corona

consisting of neutral solvent-swollen blocks. The miscibility of the shell-forming blocks, and thereby the extent of chain mixing / segregation

in the micellar corona, can be tuned by, for example, segment chemistry and solvent quality. In supramolecular polyelectrolytes,

complexation can be exploited to gain control over the monomer sequence. Finally, the phase behaviour of concentrated protein mixtures of

opposite charge will be presented, which exposes once more ionic strength and partial volume fractions as key handles to steer the

architecture of charged soft materials.

AGFD 106 Chirality-selected phase transitions in ionic polypeptide complexes Lorraine Leon1,2, [email protected], Sarah L

Perry1, Kyle Q Hoffmann1, Cheng-Hsiang Kuo3, Matthew J Kade1, Dimitrios Priftis1, Derek Wong1, Ryan A Klein1, Yun Fang3, Juan J de

Pablo1,2, Matthew V Tirrell1,2. (1) Institute for Molecular Engineering, Univ. of Chicago, IL (2) Institute for Molecular Engineering,

Argonne National Lab, Lemont, IL (3) Dept. of Medicine, Univ. of Chicago, IL Electrostatically driven polymer self-assembly mechanisms

are vastly underexplored compared to that of amphiphilic based assemblies, and yet offer unique opportunities for both encapsulation of

charged therapeutics and controlled delivery via the tailoring of intermolecular interactions using pH and salt. This study investigates the

effect of chirality on the resultant solid or liquid character of electrostatically self-assembled polyelectrolyte complexes formed from

oppositely charged polypeptides. We demonstrate that the formation of dynamic, liquid polyelectrolyte complexes requires at least one

racemic partner in order to disrupt backbone hydrogen bonding networks. Conversely, the use of homochiral polypeptides enables the

collapse of the complexes into compact, fibrillar solids with a β-sheet structure. Molecular dynamics simulations support these results while

enabling visualization of the molecular structure of these complexes. The ability to use polypeptide chirality as a means for controlling the

liquid or solid character of the resultant polyelectrolyte complexes is a useful tool in developing new self-assembled materials based on

polyelectrolyte complex formation without otherwise altering the chemical composition of the material. For example, nanoscale stabilization

of polyelectrolyte complex formation can be achieved by coupling the polyelectrolyte to a neutral yet hydrophilic block, forming nanometer-

sized micelles with a polyelectrolyte complex core and a hydrophilic corona. In this work, we characterize the structure and stability of these

polypeptide based model micellar systems using static and dynamic light scattering, electron microscopy, circular dichroism and small angle

x-ray scattering. Additionally, we create polyelectrolyte complex micelles that contain therapeutically relevant charged molecules such as

miRNA and peptides, specifically for the treatment of atherosclerotic lesions and cancer. The modular nature of these assemblies enables the

addition of a targeting ligand outside the corona of the micelle to increase the efficacy of delivering miRNA. Initial cell studies conducted

with the different miRNA containing micelles will be discussed.

AGFD 107 Coacervates of alkyl surfactants with oppositely charged polyelectrolytes Norman J Wagner, [email protected], Dongcui

Li, Beth Schubert. Chemical & Biomolecular Engineering, Univ. of Delaware, Newark, Through compilation and analysis of literature

reports and our own research, we have developed a semi-empirical correlation between the binding strength of surfactants to polyelectrolytes

in salt-free mixtures as a function of the polyion linear charge density and surfactant hydrophobicity [1,2]. We find that the cooperative

binding strength increases as the quadratic of the polyelectrolyte's linear charge density and in proportion to the surfactant's hydrophobicity,

such that a quantitative relationship holds across a broad range of polyelectrolytes. This engineering relationship aids in the rational design of

oppositely charged polyelectrolyte-surfactant formulations for consumer products and biomedicines by enabling prediction of binding

strengths in polyelectrolyte-surfactant mixtures based on mesoscale parameters determined from the chemical composition. To study

coacervate phase behavior and mechanical properties, we combine a wide range of experimental techniques, ranging from thermodynamic

measurements (microcalorimetry and phase behavior), to microstructure characterization techniques (microscopy and scattering), and

coacervate rheology at different structural levels (Bulk rheology and Nano-indentation atomic force microscopy (AFM)). A systematic

variation of model mixtures has been investigated, to assess the significance of polymer charge density and surfactant hydrophobicity.

Modeling of the molecular interaction enthalpic isotherms using a statistic thermodynamic theory enables a semi-empirical quantification of

the polymer/surfactant association behavior [2,3]. Coacervation is tied to charge equivalence at low surfactant concentrations, while

resolubilization is shown to be related to the colloidal stability of surfactant-polyelectrolyte complexes. The effects of binding strength on

phase behavior, coacervate nanostructure, and shear and elastic moduli are examined and a systematic correlation with polyelectrolyte and

surfactant properties observed through the binding strength.

AGFD 108 Self-assembly of α-helical polypeptides driven by complex coacervation Dimitris Priftis1, [email protected], Lorraine

Leon1, Ziyuan Song2, Sarah Perry1, Khatcher Margossian1, Anna Tropnikova1, Jianjun Cheng2, Matthew Tirrell1. (1) IME, Univ. of

Chicago, , IL (2) Materials Science, Univ. of Illinois at Urbana-Champaign, IL A variety of materials with diverse structures and properties

can form as a result of electrostatic interactions between oppositely charged macromolecules. Under defined conditions, complexation can

lead to a phase separation phenomenon, referred to as complex coacervation. Using polypeptides as a model system we identified the external

parameters that affect coacervation,1 explored the thermodynamics of coacervate formation,2 and studied the rheological3 and interfacial

properties4 of polypeptide coacervates. Building on this work, we are currently exploring the self-assembly of water-soluble ultra-stable α-

helical polypeptides produced by elongating the charged side chains. Under defined conditions, mixing of such a helical polypeptide with an

oppositely charged polypeptide leads to formation of liquid complexes (complex coacervates). Coacervate core micelles are formed when the

same helical polypeptide linked to a neutral hydrophilic block is mixed with a homopolymer of the opposite charge. The effects of salt,

chirality and block length on both self-assembly structures will be discussed.

AGFD 109 Clinical evaluation of PURENERGY™, a novel co-crystal ingredient comprised of pterostilbene and caffeine, in healthy adults Ryan W Dellinger, [email protected]. ChromaDex, Inc., Irvine, CA We performed a crossover, clinical evaluation of

PURENERGY™ in healthy male adults (n=12). The purpose of this study was to evaluate the safety, relative bioavailability and

pharmacokinetics of PURENERGY (pTeroPure pterostilbene-caffeine co-crystal) as compared to pTeroPure and caffeine alone. pTeroPure is

a pure (>99%), nature-identical, all-trans pterostilbene. Pterostlibene is the dimethylated analog of resveratrol found naturally in blueberries

and grapes. Like resveratrol, pterostilbene is thought to have several health beneficial properties including promoting heart health, cognitive

function and healthy metabolism as well as being an anti-oxidant. pTeroPure is the only GRAS pterostilbene ingredient and has been shown

to have superior bioavailability as compared to resveratrol as it is more easily transported into the cell and more resistant to degradation and

elimination. It is anticipated that this unique co-crystal ingredient can deliver the benefits of pterostilbene coupled with the energy boost of

caffeine. Results from our clinical trial demonstrated that PURENERGY delivers almost 30% more caffeine into the blood than caffeine

taken by itself (as measured by AUC and CMax); this difference is highly significant (AUC ratio=1.28, p<0.001 and CMax ratio=1.09,

p<0.001). Further, PURENERGY puts about 50% more total pterostilbene into the blood than pTeroPure; this difference is also highly

significant (CMax 1.53, p=0.004 and AUC 1.46, p=0.003). There were no adverse events observed in this study. Recently, caffeinated energy

products have been coming under increased regulatory and political scrutiny regarding the possible risks of consuming high amounts of

caffeine. PURENERGY offers an exciting alternative to traditional caffeine; empowering formulators of energy products to reduce the total

amount of caffeine present in their products without sacrificing consumers' expectations.

AGFD 110 Potential benefit of glutathione supplementation in sports field: Prevention of exercise-induced muscle fatigue Kenji

Sato1, [email protected], Wataru Aoi2. (1) Graduate School of Agriculture, Kyoto Univ., Kyoto, Japan (2) Graduate School of Life and

Environmental Sciences, Kyoto Prefectural Univ., Kyoto, Japan Glutathione is an endogenous major redox couple in animal cells and plays

important roles in antioxidant defense. Recently, we have shown that protein-bound glutathione concentration in plasma is transiently

elevated after oral intake of glutathione, which has not been reported in the previous studies. However, impact of oral intake of glutathione on

exercise-induced physiological changes remains unclear. In the present studies, effects of supplementation of glutathione on exercise-induced

fatigue were examined in animal model and human trial. In mouse experiment, ICR mice were divided into four different groups: sedentary,

sedentary supplemented with glutathione (2.0%, 5 μl/g body weight) (KOHJIN life science), exercise, and exercise supplemented with

glutathione. After 2 weeks of supplementation, exercise groups performed treadmill running at 25 m/min for 30min. Plasma non-esterified

fatty acids after exercise was significantly decreased in the mice supplemented with glutathione compared with exercise control.

Intermuscular pH was decreased immediately after the exercise, which was suppressed by supplementation of glutathione. The levels of

PGC-1α protein and mitochondria DNA were significantly elevated in glutathione-supplemented sedentary group compared with control.

Eight healthy men (35.9 ± 2.0 yr) participated in a double-blind, cross-over study. They received glutathione (1g/day) or placebo for 2 weeks.

Then, they performed cycling ergometer at 40% HRmax for 60 min. The exercise-induced elevation of blood lactate was suppressed by two

week-supplementation of glutathione. Reduction of protein-bound glutathione level by exercise was moderated in glutathione-supplemented

group. Psychological evaluation revealed that supplementation of glutathione moderated exercise-induced fatigue. These results suggest that

glutathione improved lipid metabolism and acidification in muscle during exercise, which leads to the decrease of muscle fatigue.

AGFD 111 Taurine supplementation inhibits hypoglycemia during prolonged exercise and extends exercise time to exhaustion in rats Hajime Ohmori, [email protected]. Faculty of Health and Sport Sciences, Univ. of Tsukuba, Ibaraki Japan Taurine

supplementation extends exercise time to exhaustion. It is thought that the level of blood glucose is an important factor related to the fatigue

induced by prolonged exercise. However, the mechanism for this effect has been unclear. The purpose of this study was to examine the

effects of taurine supplementation on blood glucose level during prolonged exercise and on hepatic gluconeogenesis. Male, eight-week old

Fischer 344 rats were randomly divided into two groups, non- supplement controlled group (Con) and taurine-supplemented group (Tau).

Each group received non-supplemented water and 3% taurine solution in water for 3 weeks, respectively. In Experiment 1, each group was

forced to perform transient treadmill running at 21.7 m/min until exhaustion, using a blind method. Two days before the running, all rats

were catheterized via the right jugular vein. During the endurance running, blood samples were extracted from the jugular vein and blood

glucose levels were measured every 10 minutes. In Experiment 2, hepatic glycogen, glucogenic amino acids, G6Pase activity and blood

glucose were measured before and after 120min-running. In Experiment 1, the taurine concentration in the liver was significantly greater in

Tau compared to that in Con after 3 weeks of taurine supplementation. The duration of running to exhaustion was also significantly greater in

Tau than that in Con. Blood glucose levels of Tau was significantly higher than that of Con during exercise. In Experiment 2, three weeks of

taurine supplementation significantly decreased glucogenic amino acids and significantly increased G6Pase activity in the liver. The results

suggest that taurine supplementation increases taurine concentration in the liver, and suppresses hypoglycemia accompanied with increase of

running time to exhaustion in rats. It is also speculated that pre status of hepatic gluconeogenesis can be prepared via activation of rate-

limiting enzyme of gluconeogenesis.

AGFD 112 Gintonin, a novel glycoprotein extracted from Panax ginseng, improves cognitive function and reduces fat accumulation in adipocytes Hyunsook Kim1, [email protected], Seung-Yeol Nah1, Kun-ho Seo2, Wallace Yokoyama3. (1) Dept. of Physiology,

College of Veterinary Medicine, Konkuk Univ., Seoul, Republic of Korea (2) Dept. of Public health, Food Safety Microbiology, College of

Veterinary Medicine, Konkuk Univ., Konkuk, Republic of Korea (3) Agricultural Research Service, Western Regional Research Center, U.S.

Dept. of Agriculture, Albany, CA Energy drinks may contribute extra calories possibly causing weight gain and obesity. Ginseng extract is

often used in energy drink formulations to improve cognitive performance and reduce mental fatigue. A recent study has found that in

addition to ginsenosides, a new previously unknown bioactive compound, named gintonin was isolated from Panax ginseng. Gintonin is a

lysophosphatidic acid (LPA) receptor ligand composing of mixture of at least 6 different glycoproteins composed of amino acids, fatty acids,

and carbohydrates. Recent studies have found that it attenuated Alzheimer's disease-related neuropathies by promoting non-amyloidogenic

processing. The anti-obesity effect of gintonin has been investigated in 3T3-L1 cells since LPA has been previously shown to inhibit

adipogenesis. Administration of gintonin to 3T3-L1 preadipocytes inhibited adipocyte development and attenuated stimulation of

pioglitazone-induced adipogenesis. Energy drinks with gintonin may inhibit fat accumulation and improve cognitive function.

AGFD 113 Lentil phenolic extracts reduced ROS and angiotensin II-induced cardiomyocyte hypertrophy and hypertension in cells and rats Sam Chang1, [email protected], Chengwen Sun2. (1) Food Sci., Nutrition and Health Promotion, Mississippi State Univ., MS

State, (2) North Dakota State Univ., Fargo, Lentil has a high content of phenolics and antioxidant capability among legumes. We tested

lentil's ability to attenuate angiotensin II-induced cardiomyocyte hypertrophy in cardiomyocyte cell cultures and in rats. Phenolic substances

were extracted from both raw and cooked lentil, and applied to rat and human cardiomyocytes, and fed to rats to investigate their effect on

cell hypertrophy and hypertension (vascular and blood pressure changes). Reactive oxygen species (ROS) were measured using DHE and

Eth-DNA fluorescence monitoring assays. Results showed that treatments with lentil extract (25, 50, 100 µg/ml) significantly attenuatedAng

II (0.1µM)-induced hypertrophy by 18%, 28%, and 36% in rat cardiomycytes, respectively; and 9%, 17%, and 25% in human cardiomycytes

by lentil extract (12.5, 25, 50 µg/ml), respectively. Intracellular ROS levels were enhanced by Ang II treatment and this stimulatory action

was significantly attenuated (33% inhibition) by lentil extract (100 µg/ml) in rat cardiomyocytes, and 22% by lentil extract (50 µg/ml) in

human cardiomyocytes. After 4-weeks of subcutaneous infusion of angiotensin II (200 ng/kg/min) in rats, the ROS level in aorta was

enhanced by 115.8%. Mean artery pressure were decreased by 8.2%, in lentil group. The angiotensin II-induced increases in the media/lumen

ratio were decreased by 43.6% and 47.2% in the small arteries of heart and kidney, respectively, by lentil intake. Angiotensin II-induced

perivascular fibrosis was attenuated by 30% and 26% in the rats received the extract. Angiotensin II-induced elevation in ROS levels in aorta

was reduced by 48.9%. These findings demonstrated that lentil extract attenuated angiotensin II-induced hypertension and associated

pathological changes, including remodeling and perivascular fibrosis in the small resistant arteries of heart and kidney, via decreasing the

ROS level. The above work was done with raw lentil extract. Cooked lentil extract also showed positive effects and this is important since

legumes must be cooked before consumption.

AGFD 114 Anti-glycation activities of immature persimmon fruit (Diospyros kaki L. cv. Bull heart) extract Chia-Jung Teng1,2, Wen-

Tuan Hsiao1, Min-Hsiung Pan3, Chi-Tang Ho4, Chih-Yu Lo1, [email protected]. (1) Dept. of Food Sci., National Chiayi Univ.,

Chiayi, Taiwan Republic of China (2) A.G.V. Product Corp, Chiayi, Taiwan Republic of China (3) Institute of Food Sci. and Technology,

National Taiwan Univ., Taipei, Taiwan Republic of China (4) Dept. of Food Sci., Rutgers Univ., New Brunswick, NJ Glycation is a series of

non-enzymatic reaction induced by the amine from protein and the carbonyl compound from reducing sugars. The intermediate products,

reactive dicarbonyl species (RCS), of the reaction will accelerate the glycation rate. It has been shown that advanced glycation end-products

(AGEs) cause aging and other chronic diseases. In this study, we investigated the monomer composition of the proanthocyanidins structure,

inhibition activity on the regulation of blood sugar digestion enzyme and the anti-glycation activity in bovine serum albumin (BSA)-fructose

system from extract of the immature persimmon fruit (Diospyros kaki L. cv. Bull heart). After using benzyl mercaptan and phloroglucinol as

nucleophilic reagents for degradation of the immature persimmon extract (IPE), the result indicated that the terminal unit of

proanthocyanidins is (-)-epicatechin (EC). By LC-MS/MS fragment ion chromatograms, three possible extension units were identified,

including (-)-epigallocatechin (EGC), (-)-epigallocatechin-3-O-gallate (EGCG) and (-)-epicatechin-3-O-gallate (ECG). The inhibition

activity of IPE on the α-glucosidase was significantly higher than the positive control group, acarbose. Based on RCS trapping study, IPE

was able to react with methylglyoxal (MGO) in phosphate buffer solution at pH 7.4. Our results indicated that by delaying the carbohydrate

hydrolysis and anti-glycation activity, IPE can prevent the complications of diabetes and glycation related chronic diseases.

AGFD 115 Exploring the role of oxidation on the development of tannin stickiness in red wine Matthew R. Revelette, Ralph S. Yacco,

James A. Kennedy, [email protected]. Dept. of Viticulture and Enology, California State Univ., Fresno, Tannins contribute

astringency to red wine and as such are critical to overall quality. Qualitative terms such as “soft”, “hard”, “ripe” and “unripe” are generally

used to describe the astringency present in red wine. In addition to tannin concentration and wine matrix composition (e.g.: ethanol, residual

sugar, acidity), tannin structure is generally considered to be an important contributor to red wine astringency description where variation in

structure is hypothesized to influence tannin stickiness. As such, tannin structure change with grape and wine production practices has been a

perennial area of research with the goal being the development of production strategies focused on the effective management of tannin

structure-activity relationships. A critical need in this scenario is the development of analytical methodologies that can predict tannin

stickiness from tannin analysis. Based upon the isothermal titration calorimetry (ITC) investigation of tannin interaction with poly–L-proline,

the initial interaction was found to be dominated by hydrophobic interactions. Furthermore, the enthalpy of interaction was found to become

less exothermic with tannin age. Using these results as a basis, a reversed-phase HPLC method was developed in order to measure the

thermodynamics of tannin hydrophobic interaction with polystyrene divinylbenzene following the direct injection of red wine. The developed

analytical method was found to provide specific enthalpy information and with results indicating that tannin interaction becomes less

exothermic with wine age. Using the developed analytical method, the role of red wine oxygen exposure and oxidation on tannin structure-

activity, was explored. In comparing these findings with anecdotal observations on the role of oxygen exposure in the development of tannin

description in red wines, this analytical method provides an objective way to monitor tannin activity (i.e.: stickiness) in red wine.

AGFD 116 Influence of antioxidant additions at harvest on Sauvignon blanc wine aroma Paul A Kilmartin,

[email protected]. School of Chemical Sciences, Univ. of Auckland, New Zealand Among the aroma compounds that contribute to

the distinctive aromas of Sauvignon blanc wines are the varietal thiols 3-mercaptohexanol (3MH) and 3-mercaptohexyl acetate (3MHA),

contributing tropical fruit aromas, and C6 alcohols responsible for greener aromas. Both classes of compounds are seen to increase in levels

following machine harvesting, versus hand-picking, of grapes. Juices that are more exposed to oxidation also tend to produce wines with

lower concentrations of 3MH and 3MHA, but higher levels of 1-hexanol. In a series of harvesting trials, machine harvested grapes were

sourced from vineyards in Marlborough, New Zealand. In each case the grapes were fermented in triplicate 750 mL bottles using EC1118

yeast at 15 oC, prior to aroma compound analyses by GC-MS. Phenolic compounds were also measured as markers of the extent of

oxidation. In the first trial, different sulfur dioxide additions were made, from 0 to 300 mg/kg, and the highest concentrations of 3MH and

3MHA were found in wines from a 120 mg/kg addition of SO2 at harvest. Increases in 3MH and 3MHA content were also seen when a 30

mg/kg SO2 addition was supplemented with 100 mg/kg of either ascorbic acid or glutathione. Similar concentrations of many remaining

aroma compounds, including esters, C6 alcohols and higher alcohols, were seen in the wines regardless of the extra antioxidant additions. In

a final trial, sulfite and ascorbate additions were made at time points ranging from immediately after harvesting through to a two hour delay,

and the progression in C6 compounds in the juice and final wine aroma levels were determined. Antioxidant additions at harvest can be used

to lessen the effects of juice oxidation and maximise the formation of the varietal thiols, to suit the requirements of the target wine style.

AGFD 117 Oxidation signature of grape and wine by linear sweep voltammetry using disposable carbon electrodes: Toward a rapid assessment of oxidation resistance Maurizio Ugliano, [email protected], Jeremie Wirth, Stephanie Begrand, Jean-Baptiste Dieval,

Stephane Vidal. Enology, Nomacorc France, Rodilhan, In the wine industry there is a generalized need for rapid evaluation of grape and wine

resistance to oxidation, in order to develop tailored oxygen management strategies. We have conducted a series of studies to evaluate linear

sweep voltammetry for rapid assessment of grape and wine oxidation, using antioxidant sensing carbon paste disposable electrodes.

Voltammograms were obtained in the 0-1200 mV range. Analysis required approx. 30 sec, no sample preparation, and can be carried out in

the winery. Disposable electrodes allowed bypassing time-consuming cleaning procedures that are often associated with wine voltammetry.

The oxidation patterns of several musts from white grapes were studied under conditions of controlled oxidation (eg. consumption of

sequential oxygen saturations). Musts exhibiting higher current in the 0-600 mV region of the voltammograms were characterized by higher

oxygen consumption rates, indicating greater ability to combine oxygen. Absorbance values at 320 nm suggested that this was due to higher

content of hydroxycinnamic acids. An estimate of the latter could be therefore obtained voltammetrically. Changes to voltammetric profiles

following oxygen consumption were must-dependant. With each oxygen saturation, musts with higher 0-600 mV current as well as total

current (0-1200 mV) showed a decrease in selected voltammetric parameters. Other patterns were also observed, including cases where, in

spite of oxygen being consumed, no change in must voltammetric occurred. For the musts tested, decrease of total current over 3 sequential

saturations was found to be linked to the caftaric/GRP ratio. Oxidation signatures of different white wines were also obtained, showing

characteristic features similar to those obtained during oxidation of caffeic acid, catechin, and ascorbic acid in a reference wine.The

voltammetric setup developed allowed rapid monitoring of the evolution of grape and wine phenolics during oxygen consumption, both in

the laboratory and in the winery.

AGFD 118 New insights into the chemistry involved in aroma development during wine bottle aging: Slow redox processes, metal catalytic reactions, chemical equilibrium shifts and perceptual laws Vicente Ferreira, [email protected], Monica Bueno, Ernesto Franco. Dept.

of Analytical Chemistry, Univ. of Zaragoza, Spain Putting a wine into a bottle and let it age from months to years has a gambling component

which some new findings will reduce. The first finding has to do with the fact that different wines are able to produce -per exactly the same

amount of consumed oxygen-, extremely different amounts of oxygen-related carbonyls. Depending on the carbonyl, differences are close to

two orders of magnitude. Second; those so diverse carbonyl formation rates are related to wine metal content (iron, copper and manganese)

and also, surprisingly, to the wine content on precursor amino acids. The third finding has to do with the fact that at least part of the

oxidation-related aldehydes are already present in the wine in the form of bisulfite-complexes, so that part of the increase on the carbonyl

levels noted upon wine aging in the bottle, is just the simple consequence of the reversion of the bisulfite complex upon oxidation of sulfite to

sulfate. The forth finding has to do with the development of an analytical strategy that makes it possible to measure both odor active forms of

hydrogen sulfide and small wine mercaptans and odorless but potentially odor-active forms. Such strategy has revealed that the storage of

wine under strict anaerobic conditions creates eventually the conditions –lowering wine redox potential- under which odorless mercaptan

species are transformed into odor-active forms. Only in some whites and rosé wines, a slight “de novo” formation of mercaptans has been

observed to date, suggesting that in reds, formation of mercaptans is more the consequence of the reduction of some unknown form of metal

cation complexed to the previously existent mercaptan than the direct reduction of sulfur itself. All these results are discussed in terms of

wine sensory properties. Funded by Spanish MINECO (AGL2010-22355); Partly supported by Nomacorc

AGFD 119 Iron complexes, pH, redox conditions, and the rate of oxygen uptake in model solutions and wines Roger Boulton,

[email protected]. Viticulture and Enology, Univ. of California, Davis, The general reaction mechanism of oxygen uptake in wine

involving iron (II) and oxygen to produce hydrogen peroxide and iron (III) and the subsequent reduction of iron (III) with a di-hydroxy

phenol to regenerate iron (II) and a quinone, is now widely accepted. The subsequent reactions of hydrogen peroxide with iron (II) in Fenton-

like reactions have also been the subject of recent studies by various groups. In the development of a kinetic model capable of describing the

rate of oxygen uptake in relation to wine composition, the availability of these free ion species is modified significantly in the pH range of 3

to 4. A review of the iron (II) and (III) complexes with tartaric and malic acids and other entities has led to the quantitative distribution of

these as a function of pH. The impact of the pH and the redox environment on the availability of free iron (II) and iron (III) is also developed

in the case of complexes. The predicted role of pH and iron (II) availability on the oxygen uptake reaction in a wine-like matrix is presented.

AGFD 120 Analysis of several enological parameters influencing the premature ageing aroma of red and white wines Alexandre

Pons1,2, Maria Nikolantonaki1, Valérie Lavigne-Cruege1,2, Denis Dubourdieu1, Philippe Darriet1, [email protected]. (1)

Université de Bordeaux, Enology Research Unit, Institut des Sciences de la Vigne et du Vin, Villenave d'Ornon, France (2) Seguin Moreau

France, Cognac, Nowadays, during wine ageing, we hope for changes that cause the wine to mature well by gaining a complex mix of

complementary flavors. It is for this reason that the reputation of white and red wines is always strongly associated with their aging potential.

Most of the time, wine flavor develops quickly, resulting in a loss of complexity and personality, i.e., the flavor found in every oxidized

wine. This phenomenon is called premature aging. It is a well-known phenomenon in white wines and more recently characterized in red

wines. Prematurely-aged white wines are reminiscent of honey, wax, and in certain case cooked vegetables while red wines develop several

aromatic nuances reminiscent of prunes and figs. The volatile compounds associated with this characteristic aroma in oxidized white wines

are methional, phenyacetaldehyde and sotolon, while 3-methyl-2,4-nonanedione (MND) is implicated in the prune flavor of oxidized red

wines. There are various ways to prevent oxidative spoilage. Preventing or minimizing oxygen ingress at bottling or during aging is one

means, but antioxidants, are often added to a wine to react with residual oxygen and/or inhibit further oxidative reactions. We present the first

results from an investigation to assess the flavor evolution of a Sauvignon blanc wine over several years following the imposition of several

treatments at bottling. The wines were bottled under a synthetic closure and a natural cork closure. In addition the effect of ascorbic acid and

glutathione addition were investigated in a sensorial and analytical point of view. In a complementary study, we report results concerning the

effect of flavan-3-ols (catechin and epicatechin) on the oxidative evolution of the aroma of this variety. At the end, as a part of ongoing

research on red wine ageing potential, first results concerning the effect of closure type on red wine oxidation flavors (prune flavors) and

their MND levels will be considered.

AGFD 121 Fungal secondary metabolites in the discovery and development of novel agrochemicals and pharmaceuticals Stephen J

Cutler, [email protected]. Dept. of Medicinal Chemistry, Univ. of Mississippi, Oxford, The need for the discovery of new agrochemicals

and pharmaceuticals with novel mechanisms of action remains constant due to the continual development of resistance by pathogenic fungal

organisms. Nature has the ability to provide interesting secondary metabolites with chemical templates that otherwise might never be

developed as an agrochemical or pharmaceutical agent. In essence, nature has the ability to produce a chemical architecture that most

synthetic chemists wouldn't conceive as a useful lead. Natural products have proven to be a treasure trove for the discovery of biologically

active secondary metabolites with novel mechanisms of action and unique chemical structures. Using a bioassay guided fractionation of

Cladosporium cladosporioides, cladosporin, isocladosporin, and other secondary metabolites were found to have effects against

Collecotrichum sp comparable to that of azoxystrobin and captan. This paper will provide an overview of secondary metabolites that possess

antifungal activity and the relationship of their usefulness as both an agrochemical and pharmaceutical.

AGFD 122 Different phenolic compounds activate distinct human bitter taste receptors Victor de Freitas1, [email protected], Wolfgang

Meyerhof2. (1) Dept. of Chemistry, Univ. of Porto / Faculty of Sciences, Portugal (2) Dept. of Molecular Genetics, German Institute of

Human Nutrition, Nuthetal, Germany Polyphenols are a wide group of plant metabolites present in foodstuffs. Through their

chemopreventive activity they are important healthy micronutrients. Whereas their intake therefore appears desirable, the consumer often

rejects some food due to the bitterness of some polyphenols. An option to increase intake of polyphenols might be to identify the bitter

polyphenol molecules and the taste receptors responsible for their bitterness enabling subsequent search for small molecules that specifically

block the identified receptors. Such substances are expected to attenuate the off-taste of foods containing polyphenols leading to increased

dietary uptake. To this end we used 6 prototypical phenolic compounds to challenge cells that functionally express the human bitter taste

receptors, TAS2Rs. We found that different combinations of 4 out of the entire repertoire of 25 TAS2Rs mediate the bitterness of the

prototypical phenolic compounds. Currently, we screen small molecules for their ability to prevent activation of these 4 and other TAS2Rs by

their cognate bitter compounds. These data will be presented and discussed during the talk.

AGFD 123 Authenticity control of food flavorings - merits and limitations of chiral analysis Gerhard E. Krammer,

[email protected], Uwe Schäfer, Michael Kempf, Marcus Eggers, Rüdiger Wittlake, Johannes Kiefl, Jakob Ley. Research &

Technology, Symrise AG, Holzminden, Lower Saxony Germany The discrimination of enantiomers in the biosynthesis of flavoring

substances in plants has always been of high interest for the understanding of sensory effects and in particular for the authentication of flavor

and food raw materials. After the development of derivatization methods for gamma and delta lactones, the introduction of chiral GC

columns enabled a first investigation of the enantiomeric compositions of volatile flavoring substances in fruits, herbs and spices in the last

20 years of research. The application of these methods, however, reveals a number of limitations for the subsequent interpretation of the

results, which are mainly resulting from almost racemic trace constituents, variations in enantiomeric purities from different sources, partial

racemization during ripening, harvesting, extraction or processing and other interactions during traditional food production processes. This

presentation will summarize these findings from different industrial applications and will also provide some insights in the application of

chiral analysis to the potential authentication of volatile and non-volatile flavor ingredients.

AGFD 124 Chiral flavor compounds: Markers for natural flavorings Klaus Gassenmeier, [email protected]. Dept. of

Science and Technology, Givaudan (Schweiz) AG, Dübendorf, Switzerland Natural flavorings are a trend in the food industry, and

consequently processes for production of natural aroma compounds are developed, which are in compliance with the country-specific

regulations of their intended use. Often bioconversions or isolation and derivatization of naturally occurring materials are employed. Such

natural processes add significant cost, and a certain risk of fraud exists. In the absence of other criteria and due to the simplicity and

sensitivity of its measurement, the ratio of enantiomers for a given flavor compound is regularly used to substantiate claims or control

compliance, assuming enantiomeric excess is a sign for natural production respectively a racemate is a marker for an artificial flavoring

substance. With lactones and 2-methylbutyric acid and its derivative having been in focus since long, more recently acetoin, alpha ionone and

carvone have been mentioned in opinions on naturalness. Business practices and strategies from an industrial point of view referring to

scientific investigations are discussed.

AGFD 125 Cyclodextrin derivatives as stationary phases for enantiomer GC separation of volatiles in the flavor and fragrance field Carlo P. Bicchi, [email protected]. Dept. of Scienza e Tecnologia del Farmaco, Univ. of Torino, Italy Enantiomer recognition and

enantiomeric excess (ee) and/or ratio (er) determinations of a chiral compound are important ways of characterizing a matrix and its

biological activity, useful in particular in the fields of food flavor and fragrance. Enantiomer recognition is of great interest: (i) to correlate

chemical composition and organoleptic properties, (ii) to determine a compound's biosynthetic pathway, (iii) to classify a sample, (iv) to

determine the geographic origin of a “natural” sample, and (v) to implement quality control and detect frauds or adulteration of “natural”

samples. The enantiomeric composition can reveal the addition of cheap synthetic material or volatiles from other sources to “natural”

products, mainly done to reduce costs. This lecture concerns enantioselective gas chromatography with cyclodextrin derivatives as chiral

stationary phases, for the chiral recognition of volatile odorants in the flavour and fragrance field. The first more general part deals with

enantiomers and sensory properties, the introduction of cyclodextrins for enantioselective GC and their evolution as chiral stationary phases,

also examining some theoretical aspects of enantiomer separation with these chiral selectors, and how they can influence routine analysis.

The second part concerns the strategy for chiral recognition with cyclodextrin derivatives as chiral stationary phases; it looks at the potential

of multidimensional techniques, automatic identification of enantiomers in complex mixtures, or their excess or ratio determination by

enantioselective GC, the role of mass spectrometry, speeding-up enantioselective GC analyses, and developing total analysis system in chiral

recognition. Each topic is illustrated by examples concerning real-world samples.

AGFD 126 Vibrational CD spectroscopy as a powerful tool for chiral analysis of flavor compounds Kenji Monde1,

[email protected], Atsufumi Nakahashi1, Nobuaki Miura1, Tohru Taniguchi1, Yoshihiro Yaguchi2, Daisuke Sugimoto2, Makoto

Emura2. (1) Faculty of Advanced Life Science, Hokkaido Univ., Sapporo, Japan (2) Corporate Research & Development Division, Takasago

International Corporation, Hiratsuka, Kanagawa, Japan Chirality plays an essential role in the existence and continuation of life. Chiral

analysis of biological molecules is a significant step in various research fields including pharmacological science, drug development as well

as flavor science. Vibrational Circular Dichroism (VCD) measures differential absorption of left-versus-right circularly polarized IR radiation

by molecular vibrational transitions, which have both advantages of CD and IR features. VCD is an emerging reliable technique for

stereochemical analyses in the field of life sciences as well as material sciences in combination with DFT theoretical calculation. VCD has

great advantages toward chiral analysis of flavor compounds for several reasons: (i) Flavor compounds are generally small molecules, and

VCD has a great advantage toward relatively small molecules since limitation of computational calculation power. (ii) Flavor compounds are

likely rigid in terms of their conformations, and VCD spectrum is dependent on their conformations, small numbers of conformations are

advantage for the accurate VCD theoretical calculation. (iii) Flavor compounds have less functional groups, in some case only C and H. VCD

technique does not require some special functional groups such as a sec- hydroxyl group in case of the Mosher method. We have succeeded

in application of the VCD technique to determine of their absolute configurations of flavorous furanones, which did not go well with other

standard chiral analytical methods.

AGFD 127 Multi-enzymatic cascade procedures for the synthesis of chiral odorous molecules Elisabetta Brenna,

[email protected]. Dipartimento di Chimica, Materiali ed Ingegneria Chimica [quot]G. Natta[quot], Politecnico di Milano,

Milano, Italy The phenomenon of the enantioselectivity in odour perception has been investigated intensively in the last years, and for several

chiral odorous molecules the most potent stereoisomer or the one showing the best odour profile has already been established. In most cases

the complexity of the synthetic procedure or/and its scarce economic feasibility have prevented the commercialization of the optically active

form. Nowadays, several isolated enzymes have been made available to be employed as catalysts for stereoselective organic reactions, such

as the reduction of carbonylic groups or activated alkenes. The high chemo- and stereoselectivity of enzyme-mediated reactions can be

exploited to develop effective and sustainable manufacturing processes to those chiral compounds for which the influence of absolute

configuration on odour properties could justify the commercialization in enantiopure form. Moreover, the development of multi-enzyme

systems to be used in multistep procedures in one pot or cascade synthesis has the potential to reduce costs by avoiding work-up and

purification of synthetic intermediates. Alpha-substituted-alpha,beta-unsaturated ketones can be converted into chiral secondary alcohols

showing two sterogenic centres in 1,2 relative position by an enzymatic two-step procedure involving the ene reductase-mediated reduction

of the C=C double bond, and the alcohol dehydrogenase-catalysed reduction of the C=O moiety. The application of this technique to the

preparation of the best isomers of chiral odorous molecules will be described.

AGFD 128 Enantioselectivity of uridine diphosphate-glucose:monoterpenol glucosyltransferases from grapevine (Vitis vinifera L.) Matthias Wüst1, [email protected], Wilfried Schwab2, Ernst Rühl3. (1) Institute of Nutritional and Food Sci.s, Univ. of Bonn,

Germany (2) Biotechnology of Natural Products, Technical Univ. of Munich, Germany (3) Dept. of Grapevine Breeding, Geisenheim Univ.,

Germany Aroma-active substances, like monoterpene alcohols, often appear as non-aromatic, glycosidically bound forms and accumulate

during grape ripening. Although these compounds are a precious source of aroma, little is known about the enzymes catalyzing this

glycosylation. Therefore, putative glycosyltransferase (GT) sequences from the V. vinifera (Vv) genome database were extracted. Spatial and

temporal expression levels of the potential VvGT genes were determined in five different grape varieties. Heterologous expression and

biochemical assays of candidate genes led to the identification of several UDP-glucose:monoterpenol β-D-glucosyltransferases. Kinetic

resolution of racemic monoterpenols was demonstrated for several of these GTs. Thus, the enantioselective “aroma-hiding” biochemistry of

these enzymes could be shown for the first time in grapevine.

AGFD 129 Nutraceutical properties of Jiaogulan (Gynostemma pentaphyllum) Fei Yang1, Yi Sheng1, Haiming Shi1, Liangli Yu1,2,

[email protected]. (1) Dept. of Food Sci. and Technology, Shanghai Jiao Tong Univ., Shanghai, , China (2) Dept. of Nutrition and Food

Sci., Univ. of Maryland, The leave and whole plant samples of diploid and tetraploid Jiaogulan, Gynostemma pentaphyllum, were

investigated and compared for their chemical compositions, HPLC/MS fingerprinting profiles and their potential anti-proliferative and anti-

inflammatory effects. In addition, six new 21, 23-epoxydammar-24-ene saponins and two novel 21-nordammarane saponins were isolated

from tetraploid Jiaogulan, and their chemical structures were elucidated by HRESIMS, 1D and 2D NMR data, chemical degradation and

electronic circular dichroism (ECD) spectra. All the isolated saponins suppressed the expression of IL-1β, IL-6, COX-2 and TNF-α mRNA in

the lipopolysaccharide-induced RAW 264.7 mouse macrophage cells at the concentrations of 10 and 100 μg/mL, suggesting their remarkable

anti-inflammatory effects. The results may be used to promote the potential application of Jiaogulan in nutraceuticals and functional foods.

AGFD 130 Performances of antioxidant-rich drinks in different antioxidant activity determination methods Zhimin Xu1,

[email protected], Yulin Zhang2, Hua Wang2. (1) School of Nutrition and Food Sci.s, Louisiana State Univ., Baton Rouge, (2) College

of Ecology, Northwest A&F Univ., Yangling, Shaanxi, China Traditional total phenolic content (TPC) and DPPH (2,2-diphenyl-1-

picrylhydrazyl ) free radical scavenging activity assays and a lipid oxidation model were used to examine the antioxidant activities of tea,

coffee, red wine and white wine. For the lipid oxidation model, a fish lipid emulsion was prepared as the model media to imitate the blood

serum environment and oxidized at 37oC. Diversities and concentrations of the major phenolics in the four drinks were also determined by

using an HPLC method. Among the four drinks, red wine presented the most abundant phenolics and dominated in TPC, DPPH scavenging

activity, and anti-lipid-oxidation capability. White wine had better performance in the TPC and DPPH assays. However, it showed the lowest

capability in preventing fish lipid oxidation. The anti-lipid-oxidation capability of tea or coffee was much higher than white wine, even

though the TPCs of the three drinks were not significantly different. Thus, the performances in the three antioxidant activity determination

methods may not be positively correlated for all types of drinks or samples. Compared with the TPC and DPPH assays, the fish oil emulsion

model was more specific and reliable to evaluate the antioxidant activity of a test sample in inhibiting lipid oxidation in an environment

similar to the human serum. The serum lipid as vulnerable as fish lipid is readily oxidized under oxidative stress to produce enormous lipid

oxidation products. These oxidation products could initiate cell inflammatory and development of cardiovascular and other chronic diseases.

Therefore, the activity obtained from the fish oil oxidation model may closely reflect the capability of the sample in enhancing antioxidation

status and reducing harmful lipid oxidation products in the serum.

AGFD 131 Bioproduction and biological activities of arachidin-1 and arachidin-3: Potential functional ingredients derived from peanut Fabricio Medina-Bolivar1,2, [email protected], Tianhong Yang2, Christopher Aaron Tollett1, Lingling Fang2, Luis Nopo-

Olazabal2, Cesar Nopo-Olazabal2. (1) Biological Sciences, Arkansas State Univ., State Univ., (2) Arkansas Biosciences Institute, Arkansas

State Univ., State Univ.,The peanut plant produces stilbenoids as a defense mechanism against biotic and abiotic stress. Among these

polyphenolic compounds are resveratrol and its prenylated analogs arachidin-1 and arachidin-3. We developed hairy root cultures from

several cultivars of peanut and demonstrated that these biological systems can be induced to produce resveratrol and arachidins upon

treatment with elicitors. To increase the yield of the arachidins, cyclodextrin and metabolic precursors were added in combination with the

elicitor methyl jasmonate. More than 90% of the arachidins secreted into the culture medium upon elicitation. High performance counter

current chromatography was used to purify the arachidins from the culture medium. Fractions of arachidin-1 and arachidin-3 with over 95%

purity were obtained. The arachidins show increased antioxidant properties when compared to resveratrol. These compounds also exhibit

increased lipophilicity and potentially better cellular uptake due to the prenylated side chain in their structures. This presentation will discuss

the different bioactivities that have been associated with the arachidins and their potential use as functional ingredients.

AGFD 132 Bioactive compounds in citrus fruits and chronic diseases Shiming Li1, [email protected], Hui Zhao2, Min-Hsiung Pan3,

Chih-Yu Lo4, Chi-Tang Ho1. (1) Dept. of Food Sci., Rutgers Univ., New Brunswick, NJ (2) Dept. of Food Sci., Tianjin Commerce Univ.,

Tianjin, China (3) Food Sci. Dept., Taiwan Univ., Taipei, Taiwan Republic of China (4) Dept. of Food Sci., National Chiayi Univ., Chiayi

City, Taiwan Republic of China Citrus genesis is rich in a variety of flavonoids, which possess health beneficial property such as anti-

oxidant, attenuation of tumor growth, inhibition of inflammatory biomarkers, reduction of hyperglycemia and hyperlipidemia etc. In this

presentation, we will focus on the discussion of the biological activities of citrus flavonoids including polyhydroxyl flavonoids,

polymethoxyflavones and demethylated polymethoxyflavones, representing flavonoids from both citrus flesh and citrus peels. As an

example, the illustration of the anti-cancer activity of a mixed citrus peel, which contains large amount of citrus flavonoids will demonstrate

the potential use of citrus as both foods and medicinal products.

AGFD 133 Cancer chemoprevention by dietary natural compounds Min-Hsiung Pan, [email protected]. Institute of Food Sci. and

Technology, National Taiwan Univ., Taipei, Taiwan Republic of ChinaInstitute of Food Sci. and Technology, National Taiwan Univ., Taipei,

Taiwan Republic of ChinaDept. of Food Sci., National Chiayi Univ., Chiayi, Taiwan Republic of ChinaDept. of Food Sci., Rutgers Univ.,

New Brunswick, NJ Cancer development is a multiple process and long-term process characterized by limitless replication potential, evasion

of apoptosis, self-sufficiency in growth signals, insensitivity to antigrowth signals, sustained angiogenesis, and tissue invasion and metastasis

whereas inflammation has been recognized as the seventh hallmark. Chronic inflammatory responses are predispose to pathogenesis of

cancers and chronic illnesses characterized by infiltration of inflammatory cells, excessive production of cytokines, dysregulation of cellular

signaling and loss of barrier function. Targeting reduction of chronic inflammation is a beneficial strategy to combat several human diseases

including cancer. Chemoprevention by the use of natural dietary compounds has been recognized as a promising strategy to prevent, block,

inhibit, reverse, or retard the process of carcinogenesis, such as polymethoxyflavones, stilbenoids and curcuminoids. The molecular

mechanisms of their chemopreventive action are associated with several biochemical properties of either individual or a combination of the

modulation of signaling cascades, gene expressions involved in the regulation of cell proliferation, differentiation, and programmed cell

death and the suppression of chronic inflammation, metastasis, and angiogenesis. Understanding of the chemopreventive mechanisms of

dietary natural compounds might promote further application for cancer prevention and treatment.

AGFD 134 Fingerprinting the antioxidant components of wild fruits using multidimensional fluorescence and chemometric analysis Todd Pagano1, [email protected], Stephanie Schroeder2, Morgan Bida1, Gloria Wink2, Susan B. Smith2. (1) Dept. of Science & Mathematics,

Rochester Institute of Technology, Rochester, NY (2) Thomas H. Gosnell School of Life Sciences, Rochester Institute of Technology,

Rochester, NY Multidimensional fluorescence spectroscopy, coupled with chemometric analysis, was developed as a tool for assessing wild

fruit quality as it relates to several groups of nutrients important to migrating birds. This novel technique takes advantage of the sensitivity

and specificity of fluorescence and the spectral resolving power of Parallel Factor Analysis (PARAFAC) to fingerprint fruits and characterize

its fluorophoric nutrients. The fluorescence fingerprints of thirteen wild fruit species common to Rochester, NY showed unique spectral

profiles for each species that are representative of their comparative biochemical make-up. The new method was also correlated with several

assays, including total phenol content, total antioxidant capacity, and total protein content- and proved successful in distinguishing different

structural forms of these assay analytes. A five component PARAFAC model was found to be robust in handling both aqueous and organic

extracts of the fruits. This model yielded two components which correlated well with total phenol content and antioxidant capacity, yet the

observed photophysical properties indicated contributions from different forms of polyphenols. Spectral loadings indicate both protein-like

and a catechin-like contributions. Given the sensitivity and selectivity of the novel fluorescence-based method, improvements were required

and made to the corresponding protocols of the standard microplate assays. The fluorescence-based technique shows promise for a more

specified characterization of fruit quality over traditional assay methods. It could be broadly applicable in assessing food quality across

habitats and seasons for birds and other wildlife.

AGFD 135 Chemistry behind the biological effect of whole-grain wheat Shengmin Sang, [email protected]. Center for Excellence in Post-

Harvest Technologies, North Carolina Agricultural and Technical State Univ., Kannapolis, NC Cereal-based food products have been the

basis of the human diet for a long time. Cereals typically contribute about 50% of dietary fiber intake in western countries. Increased whole-

grain consumption has been inversely associated with the risk for developing some diet-related disorders, such as cancer, type 2 diabetes,

obesity, and cardiovascular diseases. Although most of the human studies show an inverse correlation between cereal bran consumption and

the development of chronic diseases, the active components and the underlying mechanisms by which cereal bran contribute to health

benefits remain largely unknown. Most of the previous studies simply consider cereal bran as just fiber and ignore the role of the bioactive

phytochemicals in cereal bran. Wheat is the most heavily consumed grain in the US. Besides glycerides and free fatty acids, wheat bran (WB)

contains many different bioactive phytochemicals. We and others have found that phytochemicals play crucial roles to the biological effect of

whole-grain wheat. In our ongoing study to establish the chemical profile of WB and identify the bioactive phytochemicals for cancer

prevention, we purified the major phytochemicals in WB including alk(en)ylresorcinols (ARs), sphingolipids, sterols and sterol ferulates and

identified ARs as the major bioactive phytochemicals in WB for colon cancer prevention using bioassay guided purification.

AGFD 136 Grape tannins to modify wine tropical flavor Roberto Larcher1, Loris Tonidandel1, Giorgio Nicolini1, Bruno Fedrizzi2,

[email protected]. (1) FEM-IASMA Fondazione Edmund Mach Istituto Agrario di San Michele all’Adige, San Michele all'Adige,

Italy (2) School of Chemical Sciences, The Univ. of Auckland, New Zealand Grape tannins are widely used adjuvants in winemaking. Their

impact on color stability, mouthfeel and aroma profile has already been investigated but the possibility that grape tannins could also introduce

the S-glutathionylated and S-cysteinylated precursors of 3-mercaptohexanol (3MH), was only recently proven. The identification of these

precursors was achieved by applying LC-MS/MS experiments and comparing the mass spectra of natural samples with those obtained from

synthetic reference compounds. Additionally, different grape tannins showed significantly different levels of the two precursors suggesting

that the preparation protocol of the tannins and the grape tissue chosen could be crucial. This finding has opened a new avenue on the use of

the grape tannins in winemaking to modulate wine aroma for such an important and studied class of molecules. In a second study, a

preliminary experiment was designed to test for this hypothesis: pre-fermentative introductions of thiol precursors, via tannins addition, were

carried out in several Mueller-Thurgau (17) and Sauvignon blanc (15) juices. The content of 3-mercaptohexano-l-ol and 3-mercaptohexyl

acetate was measured in the finished wine. 3-Mercaptohexanol and its acetate were higher in all the wines added with grape tannins as

compared to those without tannins. This further result strengthens the idea that pre-fermentative addition of oenological tannins could be used

to modulate the level of tropical thiols.

AGFD 137 Acrylic acid grafted soy proteins as warp sizing agents to replace poly(vinyl) alcohol Yi Zhao1, [email protected],

Yiqi Yang1,2. (1) Dept. of Textiles, Merchandising and Fashion Design, Univ. of Nebraska-Lincoln, US (2) Dept. of Biological Systems

Engineering, Univ. of Nebraska-Lincoln, An environmentally benign sizing agent from acrylic acid grafted soy proteins has been developed

as a substitute to poly(vinyl) alcohol for textile sizing applications. Sizing is a critical textile process that imparts protection to warp yarns to

withstand abrasion forces during weaving, and thus determines the performance of textile weaving processes and the qualities of end textiles.

PVA is one of the major sizing agents in US market. However, PVA sizes are non-biodegradable and cause serious environmental problems.

After years of efforts, substitutes for PVA with comparable sizing properties and acceptable biodegradability remained unfound. In this

research, sizing agents form acrylic acid grafted soy proteins were developed to improve sizing and weaving performances of warp yarns.

Strength and flexibility of the size films, cohesiveness between the size and fibers, abrasion resistance and hairiness of the sized yarns,

desizing properties and biodegradability of the sizing agents and end breakage rates of the sized warp yarns during weaving were studied.

Good sizing and weaving performances and biodegradability indicate that acrylic acid grafted soy protein sizes have potential to replace PVA

sizes, leading to substantial benefits to the environment and the textile industry.

AGFD 138 Crosslinking of starch films with a bio-based crosslinker Hazal Canisag1, [email protected], Yiqi Yang2. (1) Textiles,

Merchandising and Fashion Design, Univeristy of Nebraska-Lincoln, (2) Textiles, Merchandising and Fashion Design, Univeristy of

Nebraska-Lincoln, Industrial applications of starch films are limited due to their poor mechanical properties. Crosslinking is one of the

common methods to enhance the mechanical properties of starch films. However, most of the crosslinkers, such as gluteraldehyde,

phosphorus oxychloride, sodium trimetaphosphate, and epichlorohydrin, are either toxic, expensive or with low crosslinking efficiencies. In

this research, the approach of using oxidized sucrose to crosslink corn starch films to improve their strength and stability was studied. The

chemical and molecular structures of the films were examined using Fourier Transform Infrared spectroscopy (FTIR), H-NMR, Differential

scanning calorimetry (DSC). Mechanical properties of crosslinked films and non-crosslinked films were studied to verify the crosslinking

effects of oxidized sucrose.

AGFD 139 Label-free SERS detection of Salmonella Typhimurium on aptamer modified AgNR substrates Jing Chen1,4, Bosoon

Park3, [email protected], Yao-wen Huang1, Yiping Zhao2,4. (1) Dept. of Food Sci. and Technology, Univ. of Georgia, Athens, (2)

Dept. of Physics and Astronomy, Univ. of Georgia, Athens, (3) Russell Research Center, US Dept. of Agriculture, Agricultural Research

Service, Athens, GA (4) Nanoscale Science and Engineering Center, Univ. of Georgia, Athens, GA A straightforward label-free method

based on aptamer binding and surface enhanced Raman specstroscopy (SERS) has been developed for the detection of Salmonella

Typhimurium, an important foodborne pathogen that causes gastroenteritis in both humans and animals. Thiol-modified anti-S. Typhimurium

DNA aptamer was anchored onto SERS-active silver nanorod array substrates through a self-assembling process, and a spacer molecule,

mercaptohexanol, was used to block free adsorption sites on the substrate. Cultures of S. Typhimurium, S. Enteritidis, E. coli, and

Enterococcus faecalis were allowed to incubate with the modified SERS substrate and then rinsed off. SERS spectra of S. Typhimurium

showed significantly higher intensity ratios of the Δν = 725 and 680 cm-1 peaks (I725/I680) compared to the negative and blank controls. In

contrast, when lysed bacterial cell components (supernatant, cell pellets, and mixture) were used, S. Typhimurium showed I725/I680 ratios

significantly lower than the negative controls but higher than the blank controls. In both cases, S. Typhimurium can be distinguished from the

other samples using principle component analysis. The observed spectral differences may be attributed to the conformational changes in the

aptamer DNA when it binds to with its target bacteria, but further studies are needed to confirm this hypothesis.

AGFD 140 New analytical method for low level detection of arsenic in food and beverages Jack N Driscoll, [email protected], Jennifer

L. Maclachlan. PID Analyzers, LLC, Sandwich, Massachusetts, Since As+3 and As+5 form stable hydrides that have ionization potentials of

10.5 eV, it can be detected using a photoionization detector that has a lamp energy of 10.6 eV. Photoionization has been coupled to hydride

generation and shown to be a very sensitive technique by a number of researchers to determine arsenic in natural waters at low or sub ppb

concentrations. The disadvantage of this technique is that it uses a liquid nitrogen trap to concentrate the arsine. We have modified that

method by eliminating the liquid nitrogen and using a new PID that improves the detection limit by up to 10 fold. We can detect arsenic

down to 0.1 ppb. We have applied this method to the analysis of water, juices and rice. The hydride generation minimizes any sample

preparation, and the GC is used to separate arsenic from other metal hydrides and their organic counterparts.

AGFD 141 False or not: Direct mass spectrometric screening for food contaminants Luke K Ackerman1, [email protected],

Karim Bentayeb2, Timothy H Begley1. (1) FDA Center for Food Safety & Applied Nutrition, College Park, MD (2) Dept. of Analytical

Chemistry, Univ. of Zaragoza, Spain Directly ionizing foods for mass spectrometric (MS) analysis can be a quick way to screen for

contaminants. Techniques, such as DART-MS, can rapidly detect intentional (melamine) or inadvertent food contaminants (photoinitiators)

without chromatography or sample preparation. Using direct ionization the entire sample is ionized, yielding a complex MS response.

Assigning a signal to an analyte can be difficult since measuring m/z does not provide structural information. Direct MS can even 'lose'

selectivity by mixing ion signals. Ion fragmentation and high resolution MS (HRMS) can 'add back' selectivity/specificity of direct MS, but

may diminish the speed or ease of screening for food contaminants. Little experimental data exists demonstrating the adequacy or figures of

merit for these direct MS approaches. Similarly, it has not been established whether direct HRMS sample screening will reduce time or effort

for food contaminant analysis. DART-MS was used to screen food, packaging, and cosmetics for targeted (photoinitiators, plasticizers) and

untargeted (food contact materials) contaminants. Traditional chromatography-MS analysis (including quantification) of these samples was

compared to DART-MS screenings. The effect of DART-MS criteria was examined, including thresholds, and mass accuracy/resolution on

accuracy of the direct-MS screening, and the workload. Semi-targeted, unknown identification of compounds in food packaging was

conducted by comparing the results to library matching GC-MS analysis. Unknown identification in food packaging by DART-MS yielded a

broader range of compounds than GC-MS library matching. No false positive or false negative identifications were observed for 51

package/molecule identifications by DART-MS. Targeted screening of other food and packaging by DART-MS missed many true positive

samples (>20% false negative) when more than two characteristic ions were required to be detected and/or when one of the ions was required

to be a pseudo-molecular ion (M+/-X). DART-MS data and screening accuracy for foods, cosmetics, and food packaging will be presented.

AGFD 142 Purity assessment of condensed tannin fractions by nuclear magnetic resonance (NMR) spectroscopy Wayne E. Zeller1,

[email protected], Irene Mueller-Harvey2, Chris Drake2, John Grabber1. (1) US Dairy Forage Research Center, ARS-USDA,

Madison, WI (2) School of Agriculture, Policy and Development, Univ. of Reading, UK Unambiguous investigation of condensed tannin

(CT) structure-activity relationships in biological systems requires the use of highly enriched CT fractions of defined chemical purity.

Purification of CTs from Sorghum bicolor, Trifolium repens, Theobroma cacao, Lespedeza cuneata, Lotus pedunculatus and Lotus

corniculatus was accomplished by Sephadex LH-20 chromatography using gradient elution schemes. We found that the degree of CT

enrichment and need for further purification by chromatography could be rapidly assessed in minutes by subjecting fractions to 1H NMR

spectroscopy. These assessments were independently corroborated by a more time-consuming but quantitative thiolysis procedure. Further

examination of CT fractions by 1H-13C HSQC NMR spectroscopy provided a more detailed assessment of impurities, some of which

(carbohydrate- and lipid-derived) avoid detection by UV absorption-based detectors commonly used for CT chromatography. Researchers

can now rely on a rapid 1H NMR analysis to assess the purity of CT fractions, even with low-field (360 MHz) NMR instruments.

AGFD 143 Conditioners and significance in t-RFLP profile of the assemblage of prokaryotic microorganisms in crude oil agricultural polluted soils Eucharia Oluchi Nwaichi1, [email protected], Magdalena Frac2, D. E. Peters2, B. O.

Akpomeimie1,2. (1) Univ. of Port Harcourt, Port Harcourt, Nigeria (2) Institute of Agrophysics, Felin Lublin, Poland Following an increased

interest in management practices designed to reduce posed phytotoxicity on agricultural farmland during phytoremediation experiments,

crude oil polluted soil and variants from conditioners – aided phytoremediation experiment were subjected to Terminal Restriction Fragment

Polymorphism (t-RFLP) to evalute the biodiversity of bacterial microflora of polluted soil and amendments conditions. Genetic fingerprinting

showed that hydrocarbons stress led to depletion of the genetic resources of soil microflora and to a radical change in its qualitative

composition. The amended stressed soils not only has a greater number of species present, but the individuals in the community are

distributed more equitably among these species. Non – uniform marginal regain of community was clear with applied conditioner. Positive

associations, however were observed with conditioner and phyto – assisted clean – up attempts.

AGFD 144 Purification and characterization pecan (Carya Illinoinensis) vicilin, a putative food allergen Yuzhu Zhang1, Boram Lee1,

Wen-Xian Du1, [email protected], Larry Grauke2, Tara McHugh1. (1) USDA-ARS, Western Regional Research Center, USDA,

Albany, CA (2) USDA-ARS-SPA, Southern Plains Ag. Research Center, USDA, College Station, TX The pecan seed storage protein vicilin,

a putative food allergen, was recombinantly expressed for and purified by a combination of metal affinity and gel filtration chromatography.

The protein was crystallized and studied by crystallography. The obtained crystals belonged to space group P212121 with six molecules in an

asymmetric unit. The best crystal diffracted to 2.65 Å resolution. The full protein did not formed crystals under screening conditions. The

structure of this potential allergen was solved by molecular replacement. The refined structure gave R/Rfree values of 0.22/0.28 for all data to

2.65 Å. The structural similarities and the copper binding properties of a subset of the vicilin seed storage proteins are discussed.

AGFD 145 Using metabolomics to improve food and beverage production specifications Eric Milgram, [email protected], Hua

Xu, Jianquan Wang, Yanpeng Hou, Melvin Blaze, Michael Nunez, Vincenzo Altieri, Jake del Campo, Sungjin Hong, Mark Pirner. Long

Term Research, PepsiCo, New Haven, CT Every commercially manufactured food or beverage product must conform to established

specifications that are designed to insure that the resulting products comply with all regulatory requirements and that the product will meet

consumer expectations. Occasionally, despite products meeting established specifications, consumers can still be disappointed with the

product. These situations occur when variance is introduced to the manufacturing process and the resulting defects are not highlighted by

verification of compliance with established specifications. In these situations, we have found non-targeted metabolomic profiling to be

extremely valuable for quickly developing new specifications when sensory defects in products are the result of variation in small molecule

compositions. In this presentation, we will show examples where metabolomics was used to develop new and improved specifications for

processing raw oats to make oatmeal, manufacturing orange juice, diet soft drinks, and potato chips.

AGFD 146 Changes in the levels of furan and ethyl carbamate in various food model systems Kwang-Geun Lee, [email protected].

Dept. of Food Sci. and Biotechnology, Dongguk Univ., Jung-gu, Seoul Republic of Korea Furan and ethyl carbamate (EC) are naturally

occurring possible carcinogens found in heat-treated and fermented foods, respectively. Furan and EC are classified as a possible (Group 2B)

and probable carcinogen (Group 2A) by IARC. Due to their carcinogenicity many researches have been conducted to develop analytical

method from various food matrices such as soybean paste (Doenjang), soy sauce and vinegar. The aim of this study is to develop a method to

reduce the level of furan and EC utilizing food additives in two food systems such as soy sauce and soybean paste model system. Among

them, soy sauce has been known to have a high concentration of furan by Maillard reaction from the manufacturing process. Soy sauce was

manufactured using a standard manufacturing procedure using Koji (Aspergillus Oryzae) fermentation. Three metal ions ( , and ) and one

antioxidant (BHT) were added before boiling step in soy sauce processing. A level of furan was determined by SPME followed by GC-MS,

every 5 days up to 30 days. The effect of food additives in furan formation was significant in a differing degree. Addition of metal ions such

as and decreased the furan concentration in comparison to furan level in control sample, while addition of increased the furan concentration

up to 30 days. In the case of BHT, addition of BHT to soy sauce did not decrease the level of furan up to 10 days. Regarding to the EC, the

effect of urease on the formation of EC in the presence citrulline, ethanol and urea was investigated in this study. For the EC, Doenjang

model system was prepared to determine the reduction of EC in fermented foods. Doenjang was made in laboratory by standardized the

manufacturing process. The precursors of EC such as citrulline, ethanol and urea were added to Doenjang with and without urease. The

concentrations of EC in Doenjang model were analyzed by Gas Chromatography-Mass Spectrometry/ Selective Ion Monitoring mode (GC-

MS/SIM) during a fermentation period. The results suggest that the role of food additives and several precursors in the formation of furan and

EC in soy sauce and soybean paste model system. As a future progress of the experiment, addition of more food additives is under

consideration to reduce the level of furan and EC in various food systems.

AGFD 147 Formation of desirable aroma-active compounds and undesirable “food-borne” toxicants during frying of food Michael

Granvogl1, [email protected], Alice Ewert2, Peter Schieberle1,2. (1) Chair for Food Chemistry, Technical Univ. of Munich,

Freising, Bavaria Germany (2) German Research Center for Food Chemistry, Freising, Bavaria, Germany During deep-frying, fats and oils

are repeatedly exposed to elevated temperatures in the presence of atmospheric oxygen, which lead to the generation of several

decomposition compounds. On the one hand, these products provide desired properties, like taste, aroma and browning, on the other hand,

some of them can have adverse effects on human health. The present study examined the influence of six frying oils varying in their fatty

acid composition from two perspectives, namely, the generation of desirable and undesirable compounds during deep-frying of potato slices.

After frying, the key aroma compounds of the chips and selected toxicological relevant compounds (acrolein, acrylamide, crotonaldehyde,

furan) were quantitated in the fried food and in the frying medium by means of stable isotope dilution assays. The results clearly showed that

oils mainly consisting of mono-unsaturated or saturated fatty acids revealed significant lower amounts of acrolein and crotonaldehyde,

whereas oils containing linolenic acid (e.g., rapeseed oil) revealed the highest amounts of both (E)-2-alkenals. Quantitation of key odorants

showed, that, except for (E,E)- and (E,Z)-2,4-decadienal, the frying oil seems not to be a significant source of precursors for the formation of

potato chip aroma. Hence, concentrations of 2,4-decadienal were significantly higher in chips fried in linoleic acid-rich oils, whereas amounts

of Strecker aldehydes and pyrazines were not significantly influenced.

AGFD 148 Glass ceiling on red wine condensed tannin: Limits imposed by soluble and insoluble tannin binding macromolecules Lindsay F Springer, [email protected], Gavin L Sacks. Dept. of Food Sci., Cornell Univ., Geneva, NY Condensed tannins (CTs) are flavan-

3-ol polymers that contribute critical organoleptic properties to an array of food products, including red wines and ciders. In wine, predicting

CT extraction from fruit tissues during processing is particularly difficult: the amount of CT in grapes is not directly related to the finished

wine, supposedly due to CT binding grape-derived materials throughout the course of vinification. To quantify the effect of CT binding to

alcohol-insoluble grape materials, cell walls from the skins and flesh of interspecific hybrid and V.vinifera grapes were prepared and

incubated in a model wine supplemented with a commercial tannin additive. The [free/bound] partition coefficient (K) for tannin in skin cell

wall material was 2-6 fold lower in French American Hybrid grape cultivars than V.vinifera, (ANOVA, p<0.05). Flesh cell wall Ks were not

significantly different, and values for V.vinifera were in agreement with previously published literature. To investigate the contribution of

wine soluble CT-binding, purified grape seed CT was added to select Vitis (spp.), interspecific hybrids and V.vinifera, at an addition rate of

150 mg/L catechin equivalents (CE). After a timed incubation, samples were centrifuged and pelleted CT was resuspended and measured

spectrophotometrically by ferric chloride addition. Vitis (spp.) wines precipitated 74% of the CT addition, followed by interspecific hybrid

wines (56%) and V.vinifera wines (34%). CT pellets from interspecific hybrid and Vitis (spp.) wines were found to contain proteins, and

were examined via SDS-PAGE and NanoLC-MS/MS, which identified three pathogenesis related proteins: a VVTL1 precursor, class IV

chitinase precursor, and β-1,3- glucanase. Pathogenesis related proteins (PRPs) are well known for contributing to white wine haze, but their

role in sequestering CT in interspecific hybrid red wine has not yet been evaluated. We hypothesize that PRP quantities act to limit tannin

extraction during red winemaking, particularly from disease-resistant interspecific hybrid grapes.

AGFD 149 Effect of production methods on flavor, cloud stability, and other quality attributes of orange juice Jinhe Bai,

[email protected], Elizabeth Baldwin, Anne Plotto, Randall Cameron, Gary Luzio, Bryan Ford, John Manthey. HRL, USDA, ARS, Ft

Pierce, FL 'Hamlin' and 'Valencia' orange juices were produced by using following methods: fresh-commercial juice (FCJ) extracted by a

commercial food service juicer, pasteurized FCJ (FCPJ), processed juice (PJ) produced under the standard industry procedure, pasteurized PJ

(PPJ), and carefully hand-squeezed juice (HSJ, 'Valencia' only). There was a high level of peel oil in the FCJ and FCPJ, 4-8-fold more than in

PPJ, and the juices were stable in terms of cloud loss due to excess peel oil and/or lower pectin methylesterase (PME) activity. As a result,

FCJ and FCPJ had higher levels of most aroma volatiles, especially terpenes and esters, and lower sugar and sugar/acid ratio. On the other

hand, HSJ had lowest peel oil content with low levels of most volatile components except methanol, ethanol, and esters which may be

contributed from other than peel oil. PPJ had significantly higher insoluble solids associated with higher pectin content. Without

pasteurization, PJ had less cloud stability mainly because of high PME activity and low peel oil content which was improved by using

pasteurization to inactivate PME. For sensory, FCJ/FCPJ had more peel oil taste, and PPJ more cooked flavor than other samples while

'Valencia' HSJ was evaluated as having high “freshness” and was preferred over the other juices.

AGFD 150 Stereochemical mechanism of two sabinene hydrate synthases forming antipodal monoterpenes in thyme (Thymus

vulgaris) Joerg Degenhardt, [email protected], Sandra T Krause, Jette Schimmel, Tobias G Koellner. Dept. of

Pharmacy, Martin Luther Univ. Halle, , Germany The essential oil of Thymus vulgaris consists of a complex blend of mono- and

sesquiterpenes that provides the plant with its characteristic aromatic odor. Within this species, several distinct chemotypes have been

described, each one named after the dominating monoterpene alcohol. In this study, we identified two enzymes of the sabinene hydrate

chemotype which are responsible for the biosynthesis of its major monoterpene alcohol, sabinene hydrate. Both TPS6 and TPS7 are

multiproduct enzymes that formed 16 different monoterpenes and thus cover almost the whole monoterpene spectrum of the sabinene hydrate

chemotype. Although the product spectra of both enzymes are similar, they form opposing enantiomers of most of their products. The

monoterpene synthase TPS6 formed mostly (Z)-sabinene hydrate while the major product of TPS7 was (E)-sabinene hydrate. Incubation of

the enzymes with the potential first reaction intermediates, (3R)-linalyl diphosphate and (3S)-linalyl diphosphate, revealed that the

stereospecificity of TPS6 and TPS7 is determined by their ability to produce the opposing LPP enantiomers. Since TPS6 and TPS7 shared an

amino acid sequence identity of 85%, a mutagenesis study was employed to identify the amino acids that determine the stereoselectivity. One

amino acid position, corresponding to Asn-350 in TPS6 and Ile-346 in TPS7, had a major influence on the stereochemistry of the formed

products. This amino acid position is highly conserved among closely related monoterpene synthases of thyme and sage that produce α-

terpineol, γ-terpinene, and cineole. Based on comparative models of mononterpene synthase protein structures with the GPP substrate docked

in the active site pocket, the influence of crucial amino acid residues on the reaction mechanism is discussed.

AGFD 151 Microbial amino acid degradation: A valuable tool to modify the aroma of fermented foods Peter Heinrich Schieberle,

[email protected], Kathrin Matheis, Christine Opperer. Dept. of Chemistry, Deutsche Forschungsanstalt fuer Lebensmittelchemie,

Freising, Bavaria 85406, GermanyDept. of Chemistry, Deutsche Forschungsanstalt fuer Lebensmittelchemie, Freising, GermanyDeutsche

Forschungsanstalt fuer Lebensmittelchemie, Germany The generation of aroma compounds from odorless precursors during microbial food

fermentation is still a key issue in flavor research, because the odorants formed are considered as natural. However, although the

metabolization of free amino acids by the “Ehrlich”-mechanism initiated by yeasts is long-known, e.g., options to modify the flavor of bakery

products, for example by exchanging the cereal flour and/or by changing the respective yeast strain, were scarcely explored. In the first part

of the lecture, results on the key aroma compounds of doughs prepared from either corn flour or corn malt with two different yeast strains are

presented. Isotope labeling studies on four important precursor amino acids then allowed a precise correlation of the yields of each

degradation product (aldehyde, alcohol, acid, ester) with the amount of the labeled precursor amino acid administered. Finally, concentrations

and enantiomeric ratios in the five aroma compounds related to the parent, diastereoisomeric amino acid (2S,3S)-isoleucine were compared

in selected samples of beer, wine, spirits, bread and dairy products. Odor activity values were calculated and were compared on the basis of

the odor thresholds of each enantiomer. Options to modify the aroma of fermented products will be discussed.

AGFD 152 Differential detection of odorous enantiomers by insects Joseph C. Dickens, [email protected]. Invasive Insect

Biocontrol and Behavior Laboratory, USDA, ARS, BARC, Beltsville, MD Enantiomers of chemical signals are important in insect olfactory

communication. Both host produced chemicals and insect pheromones may be emitted as chiral signals. Discrimination of these chemical

signals by olfactory receptor neurons (ORNs) involves molecular components of the peripheral olfactory system including soluble proteins

such as odorant binding proteins (OBPs) and membrane-bound odorant receptors (ORs). The relative importance of OBPs, ORs and other

components of the peripheral olfactory system in the discrimination of enantiomers by insects will be discussed.

AGFD 153 SNPs make the difference – receptors for the key food odorant (R) ( )-carvone Christiane Geithe, Dietmar Krautwurst,

[email protected]. Dept. of Physiology, Deutsche Forschungsanstalt fuer Lebensmittelchemie - Leibniz Institut, Freising,

Bavaria, Germany Many key food odorants display chirality, however, most pairs of enantiomers show only moderate differences in odor

quality. Humans can detect and discriminate between a variety of stereoenantiomeric odorants with different odor qualities, such as the

spearmint-like (R)-(-)-carvone and the caraway-like (S)-(+)-carvone. Moreover, a specific anosmia for (R)-(-)-carvone, but not for (S)-(+)-

carvone, was observed in 8 % of the population. To clarify the mechanism of this anosmic phenotype, we aimed to identify odorant receptors

(OR) specific for (R)-(-)-carvone. Using a HEK293 cell-based cAMP-sensitive luminescent assay, we tested 391 OR, of which several

receptors responded to 300 µM (R) ( ) carvone. One of the responding receptors, OR1A1, had been identified before to respond to several

terpenoid structures. For OR1A1, we determined the enantiomer-specific EC50values 117 µM and 352 µM, for (R)-(-)-carvone and (S)-(+)-

carvone, respectively. Up to 45 non-synonymous single nucleotide polymorphisms (SNPs)may give rise to different allelic variants of

OR1A1. Two of these SNPs in-vitro constituted either a gain-of-function or a loss-of-function receptor variant, suggesting OR1A1 and its

variants to be involved in constituting different phenotypes for the perception of the spearmint character of (R)-(-)-carvone.

AGFD 154 Ligand recognition of taste receptors Wolfgang Meyerhof, [email protected]. Molecular Genetics, German Institute of

Human Nutrition Potsdam-Rehbruecke, Nuthetal, Brandenburg Germany The sense of taste is the gatekeeper of nutrition. Each of the five

basic tastes, sweet, sour, salty, bitter, and umami, fulfills a specific subtask in evaluating the quality of food. While sweet, umami, and salty

tastes mediate detection and ingestion of macronutrients or electrolytes, sour and bitter tastes are repulsive protecting organisms from food

intoxication. Segregated populations of oral sensor cells are specifically dedicated to detect stimuli of only a single basic taste. To this end

they use specialized receptor types. Segregated cell types equipped with specialized receptors are the basis for the high discriminatory power

across taste qualities and the low discriminatory power within taste qualities. Previous work involving heterologous expression assays of taste

receptors has revealed detailed insights in the structure-function relations of sweet, umami, and bitter taste receptors. Chirality appears to be

an important determinant of ligand recognition for these receptors. D-tryptophan and D-phenylalanine are well-known sweet tasting

substances, whereas their L-forms elicit bitterness. This sensory phenomenon is evoked by the ability of these amino acids to specifically

stimulate either the sweet taste receptor or one or more of the 25 bitter taste receptors. The presentation discusses the molecular architecture

of sweet, umami, and bitter taste receptors and their modes of ligand recognition with emphasis on recognition of chiral compounds.

AGFD 155 Stereochemistry, bioactivity, and taste activity of biflavanones and flavanone-C-glycosides isolated from the bark extract of Garcinia buchananii Timo D Stark1, [email protected], Daniel Germann1, Mathias Salger1, Sofie Lösch1, Onesmo B Balemba2,

Thomas Hofmann1. (1) TU Muenchen, Chair of Food Chemistry and Molecular Sensory Science, Freising, Germany (2) Univ. of Idaho,

Dept. of Biological Sciences, Moscow, In order to identify the major antioxidants in the bark extract of G. buchananii, we performed

activity-guided fractionation using in vitro-tests (H2O2 scavenging, TEAC and ORAC assays) and identified the most active principles by

means of UPLC-TOF-MSe analysis, extensive 1D- and 2D-NMR and circular dichroism (CD) spectroscopy. So far, we isolated and

identified 14 compounds including a series of ten 3,8''-linked biflav(an)ones and four flavanone-C-glycosides. Crude extracts from the seeds,

leaves, bark, and root of Garcinia species are traditional medications of diarrhea and dysentery, abdominal pain, and a range of infectious

diseases in Asia and Africa. These traditional medications are extracted in beverages (juice and alcohol), and consumed as aqueous extracts.

Additional ingestion methods include tea infusions, and chewing directly the root and stem bark. These preparations have bitter and/or

astringent taste, these features prompted us to investigate the taste activity of isolated 3,8''-linked biflav(an)ones and flavanone-C-glycosides.

The bioactivity for the bitter and astringent taste depending on the stereochemistry of (2R,3S,2''R,3''R)-manniflavanone and two of its

stereoisomers, (2R,3S,2''R,3''R)-GB-1 and (2S,3R,2''R,3''R)-GB-1, (2R,3R)-taxifolin-6-C-β-D-glucopyranoside and (2S,3S)-taxifolin-6-C-β-

D-glucopyranoside will be shown. Also, naturally occurring minor modifications in the isolated structures of these polyphenols yielding in a

loss of one or two stereocenters representing (2R,3S,2''S)-buchananiflavanone and (2R,3S)-buchananiflavonol compared to (2R,3S,2''R,3''R)-

manniflavanone were investigated.

AGFD 156 Overview of sesquiterpene compounds in essential oils and foods Neil C. Da Costa, [email protected]. R&D, IFF, Union

Beach, NJ Sesquiterpenes (C15H24) and their corresponding oxygenates are common, but important constituents of most essential oils.

They are one isoprene unit higher than monoterpenes and thus the possible structural permutations and combinations are considerably

greater. Though many key sesquiterpenes such as beta-caryophyllene, germacrene D and delta-cadinene, have been structurally elucidated,

many remain to be characterized. In addition they are difficult to synthesize or isolate and usually occur as complex mixtures. Thus their

olfactive properties are also largely unreported. Though when reported, they are generally described as having a variety of woody aromas.

The oxygenated sesquiterpenes are even less characterized or organoleptically described. This paper reviews key sesquiterpene compounds

and where possible their reported tastes and aromas.

AGFD 157 Synthesis and/or isolation of sesquiterpene compounds identified from citrus Michael Chen, [email protected],

Arkadiusz Kazimierski, Nicolae Pavel. R&D, IFF, Union Beach, NJ Terpene compounds are known to contribute significantly to the flavor

of citrus fruits. However their synthesis often requires a multi-stage process, making them often difficult to produce for proper organoleptic

evaluations. In this presentation, the synthesis and/or isolation of several terpene compounds (including sesquiterpenes) identified from

citrus, will be discussed. Such compounds include β-Caryophyllene, Farnesenes, Valencene, Germacrene D, etc. In addition some data on

compound flavor profiles will be presented.

AGFD 158 Overview of the importance of some sesquiterpenes as they relate to their flavor properties Robert Peterson,

[email protected]. Peterson Flavor Consulting, Vierra, FL Sesquiterpenes as an overarching class of compounds within the terpenoid

family have not been accorded as much attention by Flavorists as the monoterpenes, especially the oxygenated monoterpenes. Nonetheless,

there are some individual sesquiterpenes and classes within this group that have very interesting and relatively important flavor properties.

Some of the specific molecules to be discussed, including their occurrence in Nature (emphasis on food items), and their flavor

characteristics are: β-Caryophyllene, Nootkatone, α- and β-Sinensal, Nerolidol, Germacrene D, Humulol, β-Cadinene, and others

representing additional class members of the sesquiterpene family. Although many of the compounds have been known for many years as

constituents of food items and/or their essential oils, their usually low amounts in these items suggested, for the most part, that they were of

lesser importance in the overall sensory characteristics of the particular material. It will be discussed with selected examples, that not only are

some of the sesquiterpenes flavorful in their own right, but can alter the flavor characteristics of food items in unanticipated ways given their

relatively low quantitative levels in most flavoring preparations. This alteration in flavor character can be both positive and negative

depending on the specific sesquiterpene(s) – flavor tonality being manipulated. It is hoped that this overview presentation will provide an

impetus to more extensively explore this relatively unexploited “final frontier” of flavor/sensory science with the possible discovery of novel,

and exciting effects in the creation of flavor systems for foods and beverages.

AGFD 159 Unraveling the smell of frankincense: Identification of potent odorants in Boswellia sacra resin and pyrolysate Johannes

Niebler1, [email protected], Andrea Büttner1,2. (1) Dept. of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-

Nürnberg (FAU), Erlangen, Germany (2) Dept. of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV,

Freising, Germany Frankincense, the gum resins obtained by tapping trees of the genus Boswellia, has a long and rich history as a precious

trade commodity and as fragrant incense material. Surprisingly, the most potent odorants in the highly complex volatile fraction of

frankincense have not yet been reported in any of the Boswellia species. Boswellia sacra is said to produce the highest quality of frankincense

and grows in coastal areas of Oman and Somalia. In this study, we performed an odor activity guided identification of the most potent

odorants in Boswellia sacra gum resins by aroma extract dilution analysis and two-dimensional gas chromatography-mass

spectrometry/olfactometry. Six samples were investigated from both Somalia and Oman. The verification of sample identity, an essential

criterion for valid data in natural product chemistry, was performed by solid-phase micro-extraction(SPME) GC-MS based on the terpene

profile. Additionally, pyrolysate was trapped and analyzed in the same manner to evaluate the odor profile changes associated with burning

incense. The results show that mono-, sesqui- and diterpenoids, but also other non-terpenoid compounds, play an important role in the overall

aroma composition. In total, 23 odorants were detected and 19 were identified by means of retention indices, mass spectra and reference

compounds. Two very potent sesquiterpenes with interesting aromatic properties were identified for the first time in Boswellia sacra resins. A

sample chromatogram with flavor dilution (FD) factors marked in blue is given in Figure 1. The current work represents an essential first step

towards a solid understanding of the typical frankincense odor and its potential benefits in therapeutical applications.

AGFD 160 Chiral sesquiterpene volatiles from Artemisia vulgaris L Jack D. Williams1, [email protected], Michael A.

Campbell2, Michael C. Jaskolka2. (1) Dept. of Chemistry and Biochemistry, Mercyhurst Univ., Erie, PA (2) Dept. of Biology, Penn State

Erie, The Behrend College, Erie, PA Volatile sesquiterpenes and monoterpenes present in the essential oil obtained by hydrodistillation of the

aerial parts of Artemisia vulgaris L. were identified using GC-MS. The enantiomeric composition of the chiral constituents was determined

using 1D/2D GC-MS

AGFD 161 Mosquitocidal sesquiterpenes from native Louisiana plant species Phoenix Sconzert-Hall1, [email protected], Joshua

Cooper1, Tatiana Estrada1, Charles Hansen1, Janie Theriot2, Joel Byrne2, Kathryn Leonards2, Caleb Ardizzone2, Adam Richard2, Jesse

Dupre2, Cecilia Richmond3, Jill Hightower4, William Dees2, Janet Woolman3, Omar E Christian1. (1) Dept. of Chemistry and Physics,

McNeese State Univ., Lake Charles, Louisiana (2) Dept. of Biology and Health Sciences, McNeese State Univ., Lake Charles, Louisiana (3)

Louisiana Environmental Research Center, McNeese State Univ., Lake Charles, Louisiana (4) Dept. of Mosquito and Rodent Control,

Calcasieu Parish Police Jury, Lake Charles, Louisiana The mosquito, Aedes aegypti, is a vector of various diseases including those that

cause dengue, yellow fever, West Nile virus and chikungunya fever, which was found for the first time on islands in the Caribbean in late

2013. New and more environmentally friendly tools are needed to control or eradicate these pestiferous insects. As a part of our ongoing

conservation efforts involving the native Louisiana plants, we examined the mosquitocidal activity and composition of several plant species,

some of which contain sesquiterpenes. These include Eryngium yuccifolium (Rattlesnake Master), and Monarda fistulosa (Bee Balm).

Several known insecticidal sesquiterpenes have been identified from the essential oils of these plants. These include germacrene B,

germacrene D, farnesene and δ-cadinene. In preliminary bioassays, mosquitoes exposed to the essential oil of E. yuccifolium demonstrated

100% mortality in 24 h. The oils displayed varying levels of toxicity toward Aedes aegypti mosquitoes in the Petri dish contact assay. In

addition, mosquitoes exposed to the freshly cut buds of M. fistulosa demonstrated 100% mortality in 24 h. The identification, quantification

and mosquitocidal assay of the essential oils in these plants are discussed.

AGFD 162 Separation of curcuminoids in turmeric by argentation thin-layer chromatography and their comparative antidiabetic

activity with okra seed extract Bishambar Dayal1, [email protected], Swayam Prabha Nirujogi1, Rajeshri Gohil1, Bhaveshkumar

Garsondiya1, Michael Lea2. (1) Medicine and Biochemistry/Mol Biology, NJ Medical School Rutgers Univ., Newark, NJ (2)

Biochemistry/Mol Biology, NJ Medical School Rutgers Univ., Newark, NJ Curcumin longa, a nutritional supplement is a rich source of

polyphenolic curcuminoids: curcumin, demthoxycurcumin and bisdemethoxycurcumin. it has potent antioxidant, anti-iinflammatory, and

anti-tumour activities. A recent report (Phytochem. Anal. 2009, 20, 372-377) described the analysis of curcumin metabolites by direct

analysis in real time mass spectrometry (DART-MS) directly from TLC plates exhibiting molecular ion peaks [M+H]+ M/Z 309, 339 and

369 respectively. We have extended our observations and have analyzed four curcumin metabolites using argentation TLC plates prepared in

our laboratory. Using solvent system CHCl3: CH3OH 18:2 (v/v) inidividual compounds were separated and analyzed via preparatory

AgNO3-TLC SiO2 gel paper plates with aluminum backing. All four compounds including the dihydrosaturated derivative of curcumin were

visualized under UV light. The present studies will describe in detail the anti-glycosylation actitivity of all the curcumin metabolites and their

comparison with our ongoing anti-diabetic studies with Okra seed extract.

AGFD 163 Withania somnifera (ashwagandha) revisited: Chemistry, structure, and antiproliferative activity relationships of microwave-induced methanolic extracts of withanolides Bishambar Dayal1,2, [email protected], Bhaveshkumar Garsondiya1,2,

Swayam Prabha Nirujogi1,2, Michael Lea2. (1) Medicine, Biochemistry, MolecularBiology, NJ Medical School Rutgers Univ., Newark, NJ

(2) Biochemistry and Molecular Biology, NJ Medical School Rutgers Univ., Newark, NJ Withania Somnifera (Ashwagandha) an Ayurvedic

medicine has been found to have anti-inflammatory, antitumor, antioxidant, immunomodulatory, hemopoetic and rejuvenating properties

with no toxicity effects. A recent publication in Journal of Natural Products (2013, 76:2040-2046) described the isolation and

characterization of Withanolides artifacts formed in methanol. These new compounds were formed as a result of intramolecular and

intermolecular Michael addition reactions. We have extended these observations and carried out isolation of individual Withanolides using

sequential extraction of solvents in order of polarity (hexane, acetone, chloroform, ethyl acetate, methanol and ethanol). Microwave-assisted

extraction procedure was utilized as commonly used in our laboratory. The ethyl acetate and methanol fractions were resolved and analyzed

via analytical and preparatory TLC (CHCl3 : CH3OH, 18:2 v/v). Methanolic fraction TLC Rf = 0.70 (UV visible), 0.10 (I2 visible).

NanoDrop Spectrophotometry analysis ethyl acetate fraction UV visible ƛmax 245 nm and methanolic fraction UV visible ƛmax 235 nm.

Further examination of methanol fraction via Electrospray ionization mass spectroscopy (ESI-MS) exhibited molecular ion peak at [m/z =

675] and subsequent fragments at m/z = 645 [M+- 2CH3], 483 = [M+- 2CH3-Sugar]. MS data suggested that this metabolite has one

glycosidic linkage. This presentation will describe in detail TLC, NanoDrop Spectrophotometry, mass spectral analysis and the

antiproliferative activities.

AGFD 164 Inhibitory effects of turmeric extracts and curcumin on proliferation and differentiation of human colon cancer cells Rajeshri Gohil, [email protected], Michael A. Lea, Charles desBordes, Bishambar Dayal. Dept. of Biochemistry and Molecular

Biology, Rutgers NJ Medical School, Newark, NJ It has been reported that the induction of differentiation of colon cancer cells by butyrate

is inhibited by green tea polyphenols. We have investigated whether polyphenols extracted from turmeric have similar effects. Extracts with

methanol were prepared from rhizomes of turmeric having high or low curcumin content (yellow and white turmeric, respectively).

Differences in the extracts were revealed by thin layer chromatography. The phenolic content and the antioxidant activity, as determined by

the 2,2-diphenyl-1-picrylhydrazyl procedure, were higher in the yellow turmeric extracts. Effects on cell proliferation were monitored after

72 hours by staining with sulforhodamine B. Inhibitory effects on proliferation of Caco-2, HT29 and HCT116 human colon cancer cells were

more consistent with extracts from the turmeric with greater curcumin content. However some white turmeric extracts had inhibitory activity

that was as great as with yellow turmeric extracts, Inhibitory effects on butyrate-induced differentiation in Caco-2 and HT29 cells, as judged

by alkaline phosphatase activity, were observed with all the extracts and with the compound curcumin. The data suggested that inhibition of

differentiation of colon cancer cells by turmeric extracts may not be restricted to the action of curcumin and does not necessarily parallel

inhibitory effects on cell proliferation.

AGFD 165 Chemical composition and cytotoxic activity of Cedrelopsis grevei H. Baillon essential oil on human cancer cells Roberta

Tardugno1, [email protected], Federica Pellati1, Antonella Spagnoletti2, Gianni Sacchetti2, Stefania Benvenuti1. (1) Dept. of

Life Sciences, Univ. of Modena and Reggio Emilia, Modena, Italy (2) Dept. of Life Sciences and Biotechnology, Univ. of Ferrara, , Italy In

this study, a detailed chemical characterization of Cedrelopsis grevei H. Baillon (Ptaeroxylaceae family) bark essential oil was perfomed. The

GC analysis revealed a peculiar composition in terms of sesquiterpenes. The major components were found to be ishwarane, β-elemene, α-

copaene, calamenene, β-selinene, γ-muurolene, α-muurolene and β-pinene. In addition to semi-quantification data, essential oil quantification

was performed by means of the experimental and predicted relative response factors (RRF), using methyl octanoate as the internal standard.

In vitro biological activity of C. grevei essential oil and its main isolated compounds (including ishwarane, β-elemene and α-copaene) was

assayed for cytotoxic activity on human colon cancer cells CaCo-2 and human lung carcinoma cells A549 by means of the MTT assay.

Furthermore, by combining the three main compounds, it was possible to evaluate the potential synergic effects. The results showed that the

C. grevei essential oil exhibited interesting cytotoxic activity on both cancer cell lines.

AGFD 166 Effects of gallic acid on the enzyme tyrosinase: A closer look Anne Murray1, [email protected], Kuniyoshi

Kuniyoshi Shimizu2, Isao Kubo1. (1) Environmental Science, Policy and Management, Univ. of California, Berkeley, (2) Dept. of Forest and

Forest Products Science, Kyushu Univ., Kyushu, Fukuoka-ken, Japan Tyrosinase is responsible for browning in plants which lowers the color

quality of plant-derived foods. In our search for tyrosinase inhibitors from plants, gallic acid (3,4,5-trihydroxybenzoic acid) was characterized

from Fuchsia tetradactyla (Onagraceae). Gallic acid was previously reported to inhibit the oxidation of L-3,4-dihydroxyphenylalanine (L-

DOPA) catalyzed by mushroom tyrosinase (EC 1.14.18.1). However, gallic acid acted neither as an inhibitor nor as a substrate for this

enzymatic oxidation. Dopaquinone, which is the first enzymatic oxidized intermediate of L-DOPA, oxidized gallic acid to the corresponding

o-quinone as a redox cycler and was reduced back to L-DOPA. Gallic acid acted as a reducing agent for dopaquinone and itself being

oxidized to the corresponding o-quinone, and as a result, dopachrome formation was suppressed. This gave the appearance that gallic acid

inhibited the enzymatic formation of dopachrome. Thus, gallic acid does not inhibit the tyrosinase-catalyzed oxidation of L-DOPA but partly

suppressed the dopachrome formation.

AGFD 167 Optimization of ultrasound-assisted extraction of phenolic antioxidants from hazelnut shells Bo Yuan1,2,

[email protected], Milford A. Hanna1,2, Loren D. Isom2. (1) Dept. of Food Sci. and Technology, Univ. of Nebraska - Lincoln, (2) Industrial

Agricultural Products Center, Univ. of Nebraska - Lincoln, Hazelnut shells, the major byproduct of the hazelnut industry, are rich in

potentially health-promoting phenolic antioxidants. However, limited research has been conducted on techniques, such as ultrasound-assisted

extraction for extracting phenolic antioxidants from hazelnut shells. As a result, the levels of phenolics and antioxidant activity of hazelnut

shells are not known.In this research, the phenolic compounds in hazelnut shells were extracted by ultrasound-assisted extraction technology.

A three-factor-five-level central composite design (CCD) was employed to optimize extraction time, acetone concentration, and ratio of

aqueous acetone to raw material, for maximum extraction of total phenolic compounds and total tannins using response surface methodology

(RSM). The optimal conditions obtained by RSM were 3.96 h extraction time, 64.8% acetone, and 49.5 mL/g ratio for the maximum total

phenolic compounds (5.78 mg GAE/g shell); and 3.48 h extraction time, 62.1% acetone, and 42.7 mL/g ratio for the maximum total tannins

(3.34 mg GAE/g shell). Under the prescribed conditions, the experimental total phenolic content was 5.73 mg GAE/g shell, and total tannins

were 3.37 mg GAE/g shell. In addition, the total phenolic content, total tannin content, ABTS radical scavenging capacity, and ferric

reducing antioxidant power of the hazelnut shells under the prescribed optimum conditions were significantly higher than those from

conventional extraction using shaking water bath under the same extraction conditions. The optimum condition from ultrasound-assisted

extraction is expected to improve the extraction efficiency of phenolic compounds from hazelnut shells.

AGFD 168 Sterols in plant foods: New revelations enabled by developments in analytical methods Laura Nyström1,

[email protected], Sabrina Jutzi1, Anna-Maija Lampi2, Linda H. Münger1. (1) Institute of Food, Nutrition and Health, ETH

Zurich, ZH, Switzerland (2) Dept. of Food and Environmental Sciences, Univ. of Helsinki, Finland Plant sterols are well known cholesterol-

lowering agents, and their high dietary intake is associated with positive health effects. As various sterols and sterol conjugates have

differences in their bioactivities and metabolism, it is essential to know the sterol profile found in foods, not merely their total amount.

Therefore, the aim of this study was to demonstrate the shortcomings of the currently used methodologies in sterol analysis, and to show

possibilities enabled by modern instrumentation and use of enzymes in sample preparation. Official and other commonly applied procedures

are based on hydrolysis of sterols from their conjugates and subsequent analysis of the liberated free sterols by GC. This approach has the

disadvantage of simultaneously losing the information on the compounds (fatty acids, phenolic acids or sugars) conjugated to sterols.

Additionally, if acid hydrolysis is included, some less stabile sterols are isomerized or degraded. Our recent studies demonstrate that that

applying modern analytical techniques, such as liquid chromatography combined with high-resolution mass spectrometry (HR-MSMS)

enables identification of the true sterol profiles in foods. Alternatively, if such instrumentation is not available, correct sterol profiles can be

achieved after an enzymatic pretreatment, which does not cause isomerization or degradation of sterols. Cucurbitaceae family plants, for

example are particularly rich in Δ7-sterols that are isomerized or degraded during acid hydrolysis. When acid hydrolysis is replaced with an

enzymatic hydrolysis, even more than half the sterols are identified differently, indicating that acid hydrolysis causes significant falsifications

in sterol profiles. As enzymes capable of hydrolyzing glycosylated sterols have only recently been identified, the enzymatic alternative has

not earlier been available. Furthermore, sensitivity of HR-MSMS allows identification of new sterols and their conjugates that have not been

detected earlier. These data demonstrate that further analytical work is needed to reveal true sterol contents and profiles in plant foods.

AGFD 169 Innovative methods based on the fused-core technology for the HPLC analysis of natural products Federica Pellati,

[email protected], Francesco Pio Prencipe, Virginia Brighenti, Roberta Tardugno, Stefania Benvenuti. Dept. of Life Sciences,

Univ. of Modena and Reggio Emilia, Modena, Italy Plant extracts are composed of a complex mixture of different phytochemicals (plant

secondary metabolites). Frequently, these constituents work “synergistically” and cannot be separated into active parts. Consequently, it is

necessary to define all the phytochemical constituents of plant extracts to understand the bioactivity and possible adverse effects of active

compounds, and to enhance product quality control. Due to the complex composition of plant extracts, separation methods are highly

recommended in phytochemical analysis. HPLC is the most frequently used technique for both quali- and quantitative analysis of natural

compounds. However, the HPLC analysis of plant extracts usually requires a long analysis time on conventional fully porous stationary

phases. The most recently reported strategy for improving the chromatographic performance in the analysis of complex matrices is based on

the fused-core technology (also known as core-shell technology). In this ambit, this work provides several examples of the application of

reversed-phase fused-core stationary phases for the metabolite profiling/fingerprinting of natural products widely used in phytotherapy,

including propolis (phenolic acids and flavonoids), Humulus lupulus L. (prenylflavonoids and prenylphloroglucinols) and Echinacea pallida

(Nutt.) Nutt. (polyacetylenes and polyenes). An additional example related to the phytochemical analysis of steviol glycosides in Stevia

rebaudiana Bertoni is also provided. In particular, these examples demonstrate that the fused-core columns offer good chromatographic

performance, such as narrow peaks, high resolution and a short analysis time.

AGFD 170 Can metabolomics shed light on if cheese could be a piece in the French paradox puzzle? Hong Zheng1,

[email protected], Mette Kristensen2, Janne Lorenzen2, Arne Astrup2, Trine K Dalsgaard1, Yde C Christian1, Bashar Amer1, Morten

R Clausen1, Hanne C Bertram1. (1) Dept. of Food Sci., Aarhus Univ., Aarslev, Denmark (2) Dept. of Nutrition, Exercise and Sports, Univ.

of Copenhagen, Frederiksberg C, Denmark Dairy products constitute an important part of Western diet. Consequently, there is great interest

in understanding the impact of dairy products on health and lifestyle-related diseases. As dairy foods contain considerable amounts of

saturated fat (SFA), they have in some cases been allied with an increased risk of cardiovascular diseases (CVD). However, recent meta-

analyses of prospective cohort studies investigating the association between consumption of dairy foods and CVD risk did not support this

hypothesis (Soedamah-Muthu et al., 2011). Intriguingly, studies have also shown that consumption of dairy fat from cheese was less

hypercholesterolemic compared with an equal amount of dairy fat from butter (Tholstrup et al., 2004; Hjerpsted et al., 2011). Consequently,

evidence exists that dairy products, especially cheese, may have properties that counteract the negative effect of saturated fat on CVD. The

aim of the present study was to elucidate the impact of a dietary intervention with cheese and milk by the application of untargeted

metabolomics. Fifteen healthy young men participated in a cross-over study where they consumed three iso-caloric diets, which were either

high in milk or high in cheese with equal amounts of dairy calcium (1.7 g/day), or a control diet (no dairy products) for 14 days. Blood, urine

and fecal samples were collected and analyzed using a multiple analytical metabolomics platform. From our results we can conclude that

there is a noticeable impact of intake of dairy products and type of dairy product on the overall metabolome, suggesting a different response

to intake of milk and cheese, respectively. These findings indicate that cheese may have unique characteristics and as proposed by Petyaev

and Bashmakov (2012) and constitute a piece in the so-called French paradox puzzle, embraced by the low rates of cardiovascular mortality

which have existed in France for decades despite high saturated fat consumption.

AGFD 171 Influence of food processing and formulation on carotenoids and chlorophylls Morgan J. Cichon, [email protected], Steven

J. Schwartz. Dept. of Food Sci. & Technology, The Ohio State Univ., Columbus, Carotenoids and chlorophylls are lipophilic pigments found

ubiquitously in the plant kingdom. Both are important to the color of foods, but are susceptible to physical and chemical changes during

thermal processing. The heat treatment of chlorophyll-containing foods results in color alteration, due to the conversion of chlorophylls

(bright green color) to pheophytins and pyropheophytins (olive-brown color). Pyrochlorophylls (bright green color) were also recently

identified in our laboratory to form during roasting treatments where heat is applied under low moisture conditions. Carotenoids are less

susceptible to heat induced color changes, but are subject to isomerization under thermal processing conditions and oxidation during storage,

which can affect the bioavailability and absorption of these compounds. Here we will examine the effects of different processing methods on

the physical chemistry of chlorophylls and carotenoids. We will focus on how the food matrix and formulation can either promote or inhibit

the degradation, oxidation, and isomerization of these pigments. Research investigating the relationship between carotenoid isomerization,

oxidation, and bioavailability will also be emphasized.

AGFD 172 Review on the stability and bioavailability of carotenoids in egg yolk Jianping Wu, [email protected], Chamila Nimalaratne.

Agricultural, Food and Nutritional Science, Univ of Alberta, Edmonton, Canada Egg yolk is a rich source of carotenoids especially lutein and

zeaxanthin which are associated with reduced risk of age-related macular degeneration. Consumption of eggs has been showed to increase

plasma lutein and zeaxanthin concentrations. Absorption and bioavailability of dietary carotenoids are affected by the type of food matrix and

food processing. The bioavailability of carotenoids in egg is higher than their supplements or vegetation sources, due mainly to the fat

content of the egg yolk. Previous study also showed that plasma lutein concentration was significantly higher fed in a high fat meal than low

fat meal. Our recent study suggested that domestic cooking reduced 8% to 18% of total carotenoids, accompanying an increased amounts of

Z-isomers in cooked egg yolk. Intestinal model TIM was used to simulate gastrointestinal digestion and absorption. Both lutein and

zeaxanthin were stable during the digestion with higher recovery rates around 88-90%. The bioavailability of carotenoids among differently

cooked egg yolks were different with the boiled yolk showed the highest value. Remarkably, no trans-cis isomerization was observed during

the digestion. Egg yolk is a good matrix for delivery of lutein and zeaxanthnin for prevention of age-related macular degeneration.

AGFD 173 Effects of juice production methods on flavonoids and other secondary metabolites in fresh and processed orange juice John A. Manthey1, [email protected], Jinhe Bai1, Smita Raithore1, Elizabeth A. Baldwin1, Thais B. Cesar2, Jacqueline Silveira2.

(1) U.S. Dept. of Agriculture, Agricultural Research Service-US Horticultural Research Laboratory, Ft. Pierce, FL (2) Dept. of

Pharmaceutical Sciences, Sao Paulo State Univ., Araraquara, Brazil Commercial processing techniques used in orange juice production

impact juice composition and lead to significant differences in nutritional and flavor characteristics relative to fresh fruit. In this study

'Hamlin' and 'Valencia' oranges were extracted with a commercial food service juicer, and the juice was then either pasteurized or not,

resulting in fresh-commercial juice (FCJ) or fresh pasteurized commercial juice (FCPJ). These juices were compared to pasteurized

processed juice (PPJ), and to hand-squeezed 'Valencia' juice (HSJ) for their phytonutrient content. The main orange juice flavonoids,

hesperidin and narirutin, were twofold higher in PPJ than in FCJ/FCPJ and HSJ. These compounds occur at high concentrations in orange

fruit albedo and juice sac membranes. The higher levels of these compounds in the PPJ suggest that the extraction and finishing process used

to produce this juice led to more peel tissue in the juice than fresh juice extraction methods. The total phenolic content (TPC) in the juices

followed a similar pattern to the flavonoid glycoside content. Most of the hesperidin in PPJ occurred in the insoluble fraction, whereas most

of the hesperidin in the FCJ remained soluble in the juice serum. The polymethoxylated flavones associated with peel oil occurred at the

highest levels in the FCJ/FCPJ and lowest in HSJ, whereas limonoids and alkaloids occurred at higher levels in PPJ and HSJ than in

FCJ/FCPJ. Similar results were obtained by 'Pera Rio' orange juice. Pharmacokinetic data showed no differences in the uptake of the main

flavonoids by humans consuming either PPJ or FCJ.

AGFD 174 Chemical changes in essential oils during processing: An industry perspective Robert A Kryger, [email protected].

Scandia Citrus LLC, Lakeland, FL Essential oils and aromas isolated from fruit products are important ingredients to the world-wide food

flavor industry. The qualities of these agricultural products are quite diverse due to variations in cultivars, growing conditions and processing

techniques. In addition, chemical changes can occur during the processing steps which both improve or impair product quality. Typical

commercial processing techniques will be reviewed and steps associated with common chemicals changes identified. Several industrially-

important examples of chemical changes in these products will be discussed to illustrate.

AGFD 175 Effects of pasteurization and homogenization on milk during in vitro digestion Michael H. Tunick1,

[email protected], Daxi X. Ren1,2, Moushumi Paul1, Laetitia M. Bonnaillie1, Peggy M. Tomasula1. (1) ARS, ERRC, U.S. Dept.

of Agriculture, Wyndmoor, PA (2) College of Animal Sciences, Zhejiang Univ., Hangzhou, China The physico-chemistry of milk changes

when it is homogenized and subjected to various types of pasteurization, altering the way milk is digested. The effects of homogenization,

high temperature short time pasteurization, and ultra-high temperature pasteurization (UHT) were compared in the in vitro digestion of raw

whole milk and skim milk. Milk samples were subjected to simulated gastric digestion for 1 h followed by intestinal digestion for 2 h. The

particle sizes in the native samples were 8.2 μm in whole milk, 4.3-4.5 μm in homogenized milk, 4.7 μm in UHT milk, and 0.5 μm in skim

milk, and 0.7 in UHT skim milk. At the start of digestion, clotting caused the particle sizes to increase to 105-160, 92-122, 30, 195-210, and

97 μm, respectively. These values decreased to < 15 μm within 1 h. Particle size analysis and confocal laser scanning microscopy suggest

that UHT induced protein conformational changes that caused the clots in these samples to degrade faster. Electrophoresis showed that

proteolysis was enhanced in these samples during digestion. The zeta potential of homogenized and UHT whole milk decreased at a faster

rate than the other milk samples, apparently because the milkfat globule membrane was dislodged; fat and protein aggregation increased as a

result. Homogenization increased the release of free fatty acids during digestion. Stearic and oleic acids decreased at a faster rate than other

fatty acids during digestion in all full-fat samples. The way milk is processed for consumption affects its chemistry and physical properties,

which will affect its digestibility.

AGFD 176 Flavor considerations in manufacture and use of dairy ingredients MaryAnne Drake, [email protected]. Southeast

Dairy Foods Research Center, North Carolina State Univ., Raleigh, Flavor remains a critical factor in application of dairy ingredients.

Undesirable flavors can be contributed by dried dairy ingredients and negatively influence acceptability and purchase intent. Processing steps

influence flavor of dried dairy ingredients. The roles of bleaching, process time, fluid pH and solids on dried dairy ingredient flavor and

flavor chemistry will be discussed.

AGFD 177 Identification of predominant contributors to off-odors formed in thermally processed melon juice Xueli Pang1,2,

[email protected], Keith Cadwallader2, Jihong Wu1, Xiaosong Hu1. (1) College of Food Sci. and Nutritional Engineering, China

Agricultural Univ., Beijing, (2) Dept. of Food Sci. and Human Nutrition, Univ. of Illinois, Urbana, Melon (Cucumis melo L.), is one of the

most widely cultivated and consumed vegetable crops in the world due to its nutritional quality and agreeable fresh flavor. However, most of

the melons are consumed fresh and no thermally processed melon products have been developed because of deleterious changes to its aroma,

which is an important determinant of consumer acceptance. The development of off flavors in heated melon juice has been reported in

previous studies. However, little known is about the source of the heat-induced off-note. Thus, the objective of the present study was to

identify the predominant odorants responsible for the heat-induced off-note in thermally processed melon juice produced from two types of

melons: Hami melon (Cucumis melo. var. reticulatus. Hami melon), one of the most appreciated muskmelon varieties in China; and

American cantaloupe which is common variety grown in the US. Various techniques including headspace solid phase micro-extraction (HS-

SPME), direct solvent extraction-solvent assisted flavor evaporation (DSE-SAFE) and in-tube extraction (ITEX) were used for the

comprehensive isolation of the volatile components of both fresh and heated melon juice. Potent odorants responsible for the heat induced

off-note were identified by comparative GC/olfactometry and GC/MS of aroma extract from fresh and thermal processed melon juice.

Results of this study will provide useful information for further exploration of the pathway (s) involved in the formation of the off-note as

well as the development of methods to minimize or prevent the formation of the heat-induced off-note.

AGFD 178 Aroma changes during drying processes of lulo (Solanum quitoense Lam.) fruit Diana Paola Forero1,

[email protected], Devin G. Peterson2, Carlos Eduardo Orrego3, Coralia Osorio Roa1, [email protected]. (1) Departamento de

Química, Universidad Nacional de Colombia-Sede Bogota, Select..(2) Food Sci. and Nutrition Dept., Univ. of Minnesota, St. Paul, (3)

Instituto de Biotecnología y Agroindustria, Universidad Nacional de Colombia-Sede Manizales, Manizales, Caldas Solanum quitoense

(Solanaceae) is a tropical fruit characterized by its refreshing and intense aroma, with potential interest for international markets. This fruit is

also known as “naranjilla” and cultivated in between 1600 and 2450 m above sea level in humid Andean forests. Recently, a total of 24 odor-

active volatiles were identified after Solvent Assisted Flavor Evaporation (SAFE) distillation by GC-O and GC-MS analyses, finding that

(Z)-3-hexenal, butanoic acid, methyl benzoate, ethyl butanoate, and methyl hexanoate exhibit the highest Flavor Dilution (FD) factors. This

fruit is highly perishable during post-harvest handling, so four dehydration processes, hot air-drying (60 °C), ultrasound hot air-drying (60

°C), freeze-drying, and spray-drying were used in presence of maltodextrin to develop solids with potential use as natural flavor additives in

food industry. Taking into account that aroma is one of the most sensitive sensory properties to change during processing, the presence of

odour-active volatiles in the solids were studied by HS-SPME-GCMS and GC-O. In general, among odorants with highest flavor dilution

factors, (Z)-3-hexenal and butanoic acid were not detected after diluted dehydrated powders in water, likely due to their loss during

processing. It is noteworthy that furaneol was only present in the solids obtained by hot air-drying, such contributing to increasing caramel

odour note. These results were validated by a rank of odour and taste sensory test performed by a trained panel in comparison with the fresh

fruit juice. Financial support: Colciencias (Contracts: 0459-2013, RIFRUTBIO and RC. No. 0019 – 2014, UNM-IAGloriaSAS).

AGFD 179 Determination of the absolute configuration of a novel odour-active lactone, cis-3-methyl-4-decanolide, in wasabi (Wasabia japonica) Akira Nakanishi, [email protected], Norio Miyazawa, Kenji Haraguchi, Hiroyuki Watanabe, Yoshiko

Kurobayashi, Tsuyoshi Komai, Akira Fujita. R&D CENTER, T. HASEGAWA CO., LTD., 29-7, Kariyado, Nakaharaku, Kawasakishi,

Kanagawa Japan Wasabi (Wasabia japonica) is a Japanese spice of the Brassicaceae family. The underground root of wasabi is grated into a

pungent paste and eaten as a condiment with Japanese food such as sashimi, sushi, and soba. With the spreading popularity of sushi in other

countries in recent years, the demand for wasabi has surged. Wasabi is strongly fragrant just after grating. The aroma of freshly grated wasabi

is not only pungent but also sweet, fruity, green and creamy. In this study we investigated wasabi aroma concentrate by aroma extract

dilution analysis. Ten odorants were detected as odor-active compounds at the highest flavor dilution factors of 256 and 1024: 3-methyl-2-

butene-1-thiol, allyl isothiocyanate, (Z)-1,5-octadien-3-one, 2-isopropyl-3-methoxypyrazine, 4-pentenyl isothiocyanate, 5-hexenyl

isothiocyanate, 3-methyl-2,4-nonanedione, cis-3-methyl-4-decanolide, 6-(methylthio)hexyl isothiocyanate, vanillin. Two of these

compounds, (Z)-1,5-octadien-3-one and cis-3-methyl-4-decanolide, were identified in wasabi for the first time. cis-3-Methyl-4-decanolide

has only been identified in orchid and no reports describe its identification in foods or the determination of its absolute configuration in

nature. To determine the absolute stereochemistry of cis-3-methyl-4-decanolide in wasabi, we synthesized the stereoisomers of 3-methyl-4-

decanolide from optically active γ-decalactone. Finally the absolute configuration of cis-3-methyl-4-decanolide was determined as (3R,4R)-

3-methyl-4-decanolide by matching the retention time and odour qualities in chiral GC-MS. (3R,4R)-3-Methyl-4-decanolide has a unique

odour (peach-like, fruity, creamy, celery-like) compared with the other stereoisomers. To our knowledge, this is the first time that (3R,4R)-3-

methyl-4-decanolide has been found in nature.

AGFD 180 Structure elucidation of novel nor-cysteine-containing dipeptides from the Chinese vegetable Toona sinensis Jana Pika1,

[email protected], Jia-Xiao Li4, Kirk Eidman1, Xian-Wen Gan2, Olivier P. Haefliger2, Patrick J. Carroll3. (1) Firmenich Inc., Princeton,

NJ (2) Firmenich Aromatics (China) Co., Ltd., Shanghai, , China (3) Chemistry, Univ. of Pennsylvania, Philadelphia, (4) Food Chemistry,

Technical Univ. of Munich, Freising, Bavaria, Germany The popular Chinese vegetable Toona sinensis was found to contain (S,S)-γ-

glutamyl-(cis-S-1-propenyl)thioglycine and its trans- analogue. The planar structures of these novel norcysteine-containing compounds were

elucidated by mass spectrometry and nuclear magnetic resonance. The absolute configuration of the derivatized cis- isomer was determined

by comparison of experimental with computed vibrational circular dichroism data. Serendipitously, the (S,S)-γ-glutamyl-(cis-S-1-

propenyl)thioglycine derivative crystallized, permitting confirmation of the absolute configuration by X-ray crystallography.

AGFD 181 Influence of chiral sulfur compounds on the aroma of heat-processed onions Michael Granvogl1,

[email protected], Mario Flaig1, Peter Schieberle1,2. (1) Chair for Food Chemistry, Technical Univ. of Munich, Freising,

Bavaria Germany (2) German Res. Center for Food Chemistry, Freising, Bavaria, Germany It is well accepted that sulfur compounds play the

most important role for the aroma of onions. The degradation of sulfur containing precursors is the main reason for the specific aroma of

differently heat-processed onions. But, up to now, many odorants have only been tentatively identified on the basis of mass spectrometry

without any detailed structural confirmation. Thus, the aim of the present study was to characterize the key aroma compounds of cooked and

of deep-fried onions by means of the molecular sensory science concept. The lecture will present structural elucidation of important odorants

in cooked and deep-fried onions combining sensorial and analytical (gas chromatography-mass spectrometry using chiral stationary phases

and nuclear magnetic resonance spectroscopy) tools. The emphasis will be on chiral compounds, which were only identified in cooked onions

and which play an important role in the overall aroma. Further, the different sensory properties of the enantiomeric flavor compounds will be

discussed. Finally, quantitative data of these chiral odorants in several Alliaceae will be compared. In conclusion, the results proved the

different sensory impressions of cooked and deep-fried onions on a molecular level showing that especially chiral sulfur-containing odorants

can only be unequivocally identified on the basis of sensory science in combination with modern analytical techniques.

AGFD 182 Chiral sulfur compounds and their role in the aroma of tropical fruits Martin Steinhaus, [email protected], Peter

Schieberle. Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry), Freising, Germany Sulfury

aroma notes are prevalent in tropical fruits. The elucidation of their molecular background, however, is often challenging. The crucial

substances are all too often highly sensitive to degradation and frequently present in rather small amounts. Mild work-up conditions are,

therefore, essential to recover the genuine aroma compounds and sophisticated enrichment approaches are necessary before mass spectral

data allow unequivocal structural assignment. Chiral compounds additionally require the elucidation of the enantiomeric distribution, because

optical isomers often show different sensory properties in terms of odor quality and/or odor threshold. The talk will exemplify the

identification of aroma-active sulfur compounds using the molecular sensory science approach through data on guava (Psidium guajava L.),

durian (Durio zibethinus L.), and cempedak (Artocarpus integer (Thunb.) Merr.). While the sulfury, grapefruit-like note of guavas is caused

by thiols (3-sulfanyl-1-hexanol and 3-sulfanylhexyl acetate), the intense onion-like odor of durian is associated with dithioacetals and

dithiohemiacetals such as 1-(ethylsulfanyl)ethanthiol. The characteristic aroma of cempedak, on the other hand, could be attributed to 2-

(methylsulfanyl)alkanes. All these compounds are chiral. Results on the enantiomeric distribution of the compounds and their role in the

aroma of the fruits will be detailed in the talk.

AGFD 183 Influence of chirality on mercapto-containing key aroma compounds Johannes Polster, [email protected],

Sebastian Schönauer, Peter Schieberle. Lehrstuhl für Lebensmittelchemie, Technische Univ.München, Freising, Bavaria Germany Due to

their extremely low odor thresholds, thiols often show a major impact on the overall aroma of foods, even if present in trace amounts.

Thereby, odor qualities as well as odor thresholds of thiols are often influenced by chirality. For example, some stereoisomers of 3-mercapto-

2-methylpentan-1-ol are among the most potent food odorants, whereas others show only weak odors. In order to gain a deeper insight into

structure-odor correlations, different series of chiral mercapto-containing key aroma compounds and their homologues were synthesized,

such as 3-mercaptoalkan-1-ols, 2-methyl-3-mercaptoalkan-1-ols, and 1-phenylalkane-1-thiols. Enantiomers were separated and their odor

qualities and thresholds were determined. Absolute configurations were elucidated using either enantioselective synthesis or 1H-NMR

anisotropy methods. Structure-odor correlations are discussed with respect to the influence of chirality on sensory properties of thiols.

AGFD 184 Stereoisomers of 4-mercapto-2-alkanols: Analysis, sensory evaluations, and natural occurrence Svenja Nörenberg,

[email protected], Christiane Kiske, Karl-Heinz Engel. Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische

Univ.München, Freising-Weihenstephan, Germany Mercaptoalcohols and mercaptoketones are examples of polyfunctional thiols, a class of

compounds known as outstanding contributors to the flavor of many foods. They are characterized by low odor thresholds and pronounced

odor properties. Recent studies demonstrated the importance of the stereochemistry for the sensory properties of 4-mercapto-2-

alkanones.This presentation focuses on the corresponding 4-mercapto-2-alkanols: (i) The stereoisomers of a homologous series of 4-

mercapto-2-alkanols were separated via capillary gas chromatography (GC) using chiral stationary phases. (ii) Absolute configurations were

assigned via NMR analysis in combination with lipase-catalyzed kinetic resolutions. (iii) Odor properties and odor thresholds of the

stereoisomers were determined via GC-olfactometry. (iv) Polyfunctional thiols were isolated from natural sources and the naturally occurring

distributions of the stereoisomers were determined using multidimensional GC.

AGFD 185 Using cheminfomatics to decipher the molecular targets of dietary polyphenols Ifedayo Victor Ogungbe,

[email protected], Rebecca A Crouch, Teresa Demeritte. Dept. of Chemistry and Biochemistry, Jackson State Univ.,MS, US

Exposure to the non-caloric constituents of the human diet is one of the major ways by which the environment influences the expression of

genes as well as alters homeostatic regulations. One of the major groups of these non-caloric food components are phenolic and polyphenolic

compounds. These compounds have been associated with several biological processes and pathways; however, there is very limited

understanding of their mode(s) of action and/or their molecular target(s). Using cheminfomatics, structural biology and modeling tools, we

have made some predictions on the molecular targets of some dietary polyphenols. These predictions have been tested experimentally, and

the results of this work will be presented.

AGFD 186 Identification of bitter compounds regulating gastric acid secretion through activation of TAS2R10 Kathrin I Liszt1, Elke

Koeck1, Sabine Widder2, Jakob P Ley2, Veronika Somoza1, [email protected]. (1) Dept. of Nutritional and Physiological

Chemistry; Christian Doppler Laboratory for Bioactive Aroma Compounds, Univ. of Vienna, Austria (2) Symrise AG, Holzminden,

Germany Gastric acid secretion (GAS) facilitates the digestion of protein and absorption of iron, calcium, and vitamin B-12, and prevents

excessive bacterial overgrowth. In healthy subjects, GAS is precisely regulated in order to prevent damage to the stomach mucosa, and is

activated by stimuli originating in the brain or by dietary stimuli such as dietary protein. Digestive bitters as well as betaine are commonly

consumed to ease these symptoms and to promote digestion, although evidence on the effects of digestive bitters, and compounds thereof, on

GAS is scarce. To (i) prove the hypothesis that bitter tasting beverages regulate GAS and to (ii) identify the bitter compounds responsible for

this effect, different types of red and white wine, coffee and beer were studied for their effects on mechanisms of GAS in human parietal cells

in culture and in human intervention studies. For each of these foods, a stimulating effect on mechanisms of GAS has been demonstrated,

with organic acids, bitter acids and caffeine acting as key active compounds in wine (Liszt, K. I. et al. J. Agric Food Chem. 2012, 60, 7022-

30), beer (Walker, J. et al. J. Agric Food Chem. 2012, 60, 1405-12) and coffee (Rubach, M. et al. Mol. Nutr. Food Res. 2012), respectively.

The human gastric tumor cell line HGT-1 has been established as a model for i) identifying GAS inducing compounds and ii) compounds

that are able to down-regulate GAS. HGT-1 cells (provided by Dr. C. Laboisse, Nantes / France) were demonstrated to express various genes

of hTAS2R bitter receptor subtypes. By means of a knock-down approach, hTAS2R10 was identified to play a pivotal role in GAS following

caffeine treatment. Exposure to bitter masking compounds significantly attenuated the caffeine response in HGT-1 cells as well as in a human

intervention trial. FUNDING ACKNOWLEDGMENT The financial support by the Austrian Federal Ministry of Economy, Family and

Youth and the Austrian National Foundation for Research, Technology and Development and by Symrise AG is gratefully acknowledged.

AGFD 187 Investigation of the inherent and processed bitterness in whole wheat bread Qing Bin, [email protected], Devin G

Peterson. Food Sci. and Nutrition, Univ. of Minnesota, St. Paul, Bitterness in whole grain food products has been found to negatively impact

consumer acceptability. This presentation will focus on the identification and origin of bitter compounds in the 'crumb' of whole wheat bread.

Key bitter compounds consisted of L-tryptophan, apigenin-C-glycosides, and trihydroxy octadecenoic acids. L-tryptophan and apigenin-C-

glycosides were found to be native in wheat flour and reported to be degraded during the bread manufacture process whereas the trihydroxy

octadecenoic acids were generated during bread manufacture. The mechanism of generation for the hydroxyfatty acids was further

investigated and suggested to involve enzymatic oxidative changes of linoleic acid with the epoxidation of linoleic acid hydroperoxides being

a key step of formation of the bitter trihydroxylated structure. In summary, these findings provide a basis to understand bitterness

development in whole wheat products and provide a basis for process optimization.

AGFD 188 Transport of intact glutathione across human intestinal epithelial cell monolayers using Caco-2 and HT-29 models Yoshinori Mine1, [email protected], Jennifer Kovacs-Nolan1, Toshiro Matsui2, Mitsuru Tanaka2, Toru Konishi3, Yusuke Sauchi3. (1)

Dept. of Food Sci., Univ. of Guelph, Guelph, Ontario N1G2W1, Canada (2) Division of Bioresources and Bioenvironmental Sciences,

Faculty of Agriculture, Graduate School, Kyushu Univ., Hakozaki, Fukuoka, Japan (3) KOHJIN Life Sciences Co.,Ltd., Chiyoda-ku, Tokyo

Japan Glutathione (GSH) is the most prevalent low-molecular weight thiol in mammalian cells. It plays an important role in the

detoxification of a variety of electrophilic compounds and peroxides via catalysis by glutathione S-transferases and glutathione peroxidises,

and is crucial for antioxidant defense. GSH deficiency contributes to oxidative stress, and, therefore, may play a key role in aging and the

pathogenesis of many diseases. However, little is known regarding GSH transport across human intestinal epithelial cells. The objective of

this work was to examine whether intact GSH can be transported across intestinal epithelial cell (Caco-2 and HT-29) monolayers, and

characterize its uptake. The intact GSH was detected in the basolateral transport chamber of the cell monolayers using a GSH/GSSG enzyme

assay and the structure of intact GSH was confirmed by mass spectrometry (LC/TOF-MS). There was no significant difference between the

concentration of GSH detected in the presence or absence of the inhibitors Acivicin AT-125 or buthionine sulfoximine BSO, indicating that

the GSH present in the basolateral chamber was likely due to the uptake/transport of intact GSH across the Caco-2/HT-29 monolayers, and

not GSH re-synthesis. There was no difference in the permeability (Papp) of GSH in the presence or absence of either inhibitor. Moreover, no

products of GSH degradation (e.g. cysteine, cysteinyl-glycine) were observed in the transported samples using LC/MS analysis. To further

characterize GSH uptake across the Caco-2 monolayers, transport was carried out in the presence of the inhibitor Probenecid (PB), an

inhibitor of GSH transport in basolateral membrane vesicles. The amount of GSH detected in the basolateral solution of PB-treated cells was

significantly reduced when compared to all other samples. We further confirmed that GSH uptake is not proton-dependent. In conclusion,

this is the first study which demonstrated that intact GSH can be transported across intestinal epithelial cell.

AGFD 189 Indian gooseberry extracts protect retinal degeneration in an Aβ-induced Alzheimer's disease mouse model Holim

Jang1,2, [email protected], Woo Jung Park3, Ho Jin Heo4, Dae-Ok Kim5, Sang Hoon Jung2, Chang Yong Lee1. (1) Dept. of Food Sci.,

Cornell Univ., Ithaca, New York (2) Functional Food Center, Korea Institute of Science and Technology (KIST), Gangneung, Republic of

Korea (3) Dept. of Marine Food Sci. and Technology, Gangneung-Wonju National Univ., Gangneung, Gangwon, Republic of Korea (4)

Division of Applied Life Science, Institute of Agriculture and Life Science, Gyeongsang National Univ., Jinju, Republic of Korea (5) Dept.

of Food Sci. and Technology and Institute of Life Science and Resources, Kyung Hee Univ., Yongin, Republic of Korea Retina is considered

an extension of the central nervous system (CNS). Indeed, several ocular disorders have been detected in patients with CNS diseases such as

stroke, multiple sclerosis, Parkinson disease, and AD. Especially, AD has many parallel characteristics with age-related macular degeneration

(AMD), the most common causes of irreversible blindness in the world. Aβ is the main constituent of AD in the brain and is also deposited in

the drusen of eyes with AMD. Indian gooseberry is widely distributed in subtropical and tropical areas of China and Thailand, and is

traditionally used for antioxidant and anti-inflammatory agent due to its aplenty amount of phenolic compounds. The aim of our study was to

demonstrate whether the Indian gooseberry extracts have retina protective effects against amyloid beta (Aβ) induced retinal degeneration.

Four-week-old male ICR mice were subjected to retinal degeneration caused by intracerebroventricular injection of Aβ. Retinal degeneration

caused by Aβ in mice was significantly protected by oral administration of Indian gooseberry extracts for 3 weeks. The down-regulation of

Thy-1 and neurofilament light (NF-L) in Aβ induced retinal damage were significantly attenuated by Indian gooseberry administration.

Moreover, sirtuin (SIRT) 1 was significantly up-regulated by Indian gooseberry. The histological analysis revealed that Indian gooseberry

extracts protect the thickness of inner nuclear layer (INL). Our study clearly demonstrates that Indian gooseberry is able to protect Aβ

induced retinal degeneration, and this may offer a promising neuroprotective agent for glaucoma or neurodegenerative diseases.

AGFD 190 Coffee metabolites, 3,4-dihydroxyhydrocinnamic acid (DHCA) and dihydroferulic acid (DHFA), protect oxidative stress induced retinal degeneration Holim Jang1,2, [email protected], Yongsoo Choi3, Ji Ho Yun2, Chu Won Noh2, Sang Hoon Jung2, Chang

Yong Lee1. (1) Dept. of Food Sci., Cornell Univ., Ithaca, NY (2) Functional Food Center, Korea Institute of Science and Technology,

Gangneung, Republic of Korea (3) Natural Medicine Center, Korea Institute of Science and Technology, Gangneung, Republic of Korea

Coffee is one of the most frequently consumed beverages in the world and its popularity continues to increase. In fact, our previous study has

shown that coffee extract and chlorogenic acid, a major phenolic compound in coffee, protect hypoxia induced retinal degeneration. The aim

of this study was to determine whether 3,4-dihydroxyhydrocinnamic acid (DHCA) and dihydroferulic acid (DHFA), the most abundant

metabolites detected in human plasma after coffee consumption, have retina protective effects against peroxynitrite (ONOO-) in vitro and N-

methyl-d-aspartate (NMDA)-induced retinal degeneration in vivo. Treatment with DHCA and DHFA could reduce intracellular reactive

oxygen species stimulated by 3-morpholinosydnonimine (SIN-1), a peroxynitrite donor, in transformed retinal ganglion cell (RGC-5).

Protective effects against oxidative stress induced apoptosis was determined by analyzing the nuclear fragmentation by fluorescence

microscopy and mitochondrial membrane potential by flow cytometry. Western blot data revealed that coffee metabolites induced an increase

in sirtuin (SIRT) 1 expression and mediated overexpression of the levels of endoplasmic reticulum stress marker, CCAAT/enhancer-binding

protein homologous protein (CHOP), and phospho-ERK (pERK). We investigated the effect of detected metabolites on the NMDA-induced

retinal degeneration in ICR mice. Retinal degeneration caused by NMDA in mice was significantly protected by simultaneous injection of

coffee metabolites. The up-regulation of poly ADP-ribose polymerase (PARP) and down-regulation of neurofilament light (NF-L) in

NMDA-induced retinal damage were significantly attenuated by coffee metabolite. Our results suggest that selected coffee metabolites

provide effective protection against peroxynitrite- and NMDA-induced retinal degeneration.

AGFD 191 Effect of cholesteryl ester species and β-sitosterol on lipoprotein profile in hamsters fed a high cholesterol diet Yuwei Liu,

[email protected], Rui Jiao, Xiaobo Wang, Lin Lei, Ka Ying Ma, Zhen-Yu Chen. School of Life Sciences, The Chinese Univ. of

Hong Kong, Hong Kong Special Administrative Region of China Human diets contain both cholesterol and cholesteryl esters (CE).

However, it is unknown how individual CE species affects plasma cholesterol. The first objective of the study was to examine the effect of

dietary free cholesterol (C) and individual cholesteryl ester (CE) species, namely cholesteryl palmitate (CP), cholesteryl stearate (CS),

cholesteryl oleate (CO), and cholesteryl linoleate (CL) on plasma total cholesterol (TC) in hamsters. The second objective was to study the

effect of β-sitosterol on hypercholesterolemia induced by free cholesterol and cholesteryl ester. Results showed that addition of dietary CE

species into diet at 0.1% differently raised plasma TC concentrations, with CO elevating plasma TC to 331 mg/dL, while CS raised plasma

TC only to 220 mg/dL. The RT-PCR analysis found CS feeding was associated with down-regulations of intestinal Niemann-Pick C1 like 1

(NPC1L1) and acyl-CoA: cholesterol acyltransferase 2 (ACAT2) as well as microsomal triacylglycerol transport protein (MTP). In addition,

β-sitosterol at 0.1% was found to effectively decrease plasma TC and liver cholesterol concentration in hamsters fed a free cholesterol, while

a moderate decrease was found in hamsters fed the CP diet. It was concluded that the plasma cholesterol-raising activity of CE species was

partially governed by their hydrolysis rates in the intestine, and the relative low raising activity associated with CS was mediated by down-

regulation of intestinal NPC1L1, ACAT2, and MTP. β-Sitosterol was more effective in treatment of hypercholesterolemia induced by free

cholesterol than that induced by CE (The project was financially supported by a grant from the Hong Kong Research Grants Council).

AGFD 192 Hypocholesterolemic activity of ginger extract is mediated by increasing fecal excretion of neutral and acidic sterols Lin

Lei1, [email protected], Yuwei Liu1, Xiaobo Wang1, Ka Ying Ma1, Shengmin Sang2, Zhenyu Chen1. (1) School of Life Sciences,

The Chinese Univ. of Hong Kong Special Administrative Region of China (2) Center for Excellence in Post-Harvest Technologies, North

Carolina A&T State Univ. Ginger is a popular seasoning spice for foods in many different cuisines. Dietary ginger extract has been shown to

be effective in reducing plasma cholesterol. However, the underlying mechanism remains largely unknown. The present study was designed

to examine the interaction of ginger extract with the genes and proteins involved in cholesterol homeostasis. Male Golden Syrian hamsters (n

= 30) were divided into three groups and fed one of three diets containing 0.1% cholesterol supplemented with 0 (CTL), 0.5% (L-GSE) and

1.0% (H-GSE) ginger extract, for 6 weeks. Results showed both L-GSE and H-GSE could effectively reduce plasma total cholesterol level by

6–18%. This was accompanied by 20% decrease in the hepatic cholesterol, 57% decrease in atherosclerotic plaque and 40-140% increase in

fecal neutral and acidic sterols. Supplementation of ginger extract down-regulated the genes of intestinal ATP-binding cassette transporters

G5 (ABCG5), microsomal triglyceride protein (MTP), and hepatic liver X receptor-alpha (LXRα). More importantly, ginger extract increased

both mRNA cholesterol-7α-hydroxylase (CYP7A1) and the protein level of CYP7A1. It was concluded that the hypocholesterolemic activity

of ginger extract was most likely mediated by enhancement of cholesterol and bile acid excretion and up-regulation of CYP7A1 (The project

was supported by a grant from Hong Kong Research Grants Council).

AGFD 193 Effect of sitosterol ethers on plasma lipoprotein profile in hypercholesterolemic hamsters Xiao Bo Wang,

[email protected], Lin Lei, Yuwei Liu, Ka Ying Ma, Zhen-Yu Chen. School of Life Sciences, Chinese Univ. of Hong Kong, Hong

Kong Special Administrative Region of China Phytosterols, mainly β-sitosterol, are well known for their activity in lowering plasma

cholesterol by inhibition of cholesterol absorption in small intestine. The study was to investigate if the blockage of the hydroxyl group in β-

sitosterol would make β-sitosterol lose its cholesterol-lowering activity. The blockage was made by methylating or ethylating the hydroxyl

group on β-sitosterol, leading to the synthesis of β-sitosterol methyl and β-sitosterol ethyl derivatives. Male Golden Syrian hamsters were

randomly divided into five groups (n=8), fed on negative control (no cholesterol), positive control (0.2% cholesterol) diets, or one of the three

experimental diets supplemented with 0.2% β-sitosterol (SI), β-sitosterol methyl (SM) or β-sitosterol ethyl (SE), respectively, for 8 weeks.

Results showed that total plasma cholesterol (TC) was significantly reduced in hamsters of SI group (by 17%, p<0.05), but not in SM or SE

group (by 6% and 9%, not statistically significant) compared to the positive control group. Atherosclerotic plague area was significantly

decreased in both SI and SE group, but not in SM group. It was therefore concluded that the blockage of hydroxyl group of β-sitosterol

partially impairs its ability in lowering plasma cholesterol (the project was supported by a grant from Hong Kong Research Grants Council).

AGFD 194 Survey of flavor ingredient use in tobacco products Lana M Rossiter, [email protected], Kenneth M Taylor,

[email protected]. Center for Tobacco Products, U.S. FDA, Rockville, MD Flavor ingredients are common additives in tobacco

products. They may serve to increase consumer acceptance by enhancing natural tobacco flavors and masking harsh and unpleasant flavors.

Ingredient information for all marketed cigarettes, smokeless tobacco products, and roll your own-tobacco has been submitted to FDA by

tobacco product manufacturers in accordance with § 904(a)(1) of the Federal Food, Drug, and Cosmetic Act. FDA surveyed these tobacco

products to determine the use of flavor ingredients; the survey did not include any product or ingredient risk assessment by FDA. The use of

flavor ingredients appears to be complex. The survey shows that: 1.) There are 1,343 uniquely identified flavor ingredients used in marketed

tobacco products, 2.) Specific flavor ingredients may or may not be used to impart a characterizing flavor to a tobacco product, 3.) Flavor

compounds, whether reported either as single chemical compounds or as complex ingredients (oils and formulations), are similar to those

used in food (note that generally recognized as safe (GRAS) food ingredients are not necessarily GRAS in tobacco products), 4.) Flavor use

in tobacco products is highly variable among product types (e.g., cigarettes, moist snuff, and chewing tobacco), and 5.) Common flavor

ingredients, such as vanillin, benzaldehyde, benzyl alcohol, and piperonal have frequent and overlapping use in tobacco products. These

findings suggest that flavor ingredients appear to be important in the design and composition of tobacco products. Additional data and

analysis is needed to understand how flavor ingredients impact product appeal, consumer use behavior, and product toxicity.

AGFD 195 Differentiating organic and conventional sage by chromatographic and mass spectrometry flow injection fingerprints combined with principal component analysis Boyan Gao1,2, [email protected], Yingjian Lu1, Pei Chen3, Liangli (Lucy) Yu1,2.

(1) Dept. of Nutrition and Food Sci., Univ. of Maryland, college park, (2) Institute of Food and Nutraceutical Science, School of Agriculture

& Biology, Shanghai Jiao Tong Univ., Shanghai, , China (3) Food Composition Laboratory, Beltsville Human Nutrition Research Center,

Agricultural Research Service (ARS), US Dept. of Agriculture (USDA), Beltsville, Maryland High-performance liquid chromatography

(HPLC) and flow injection electrospray ionization with ion trap mass spectrometry (FIMS) fingerprints combined with principal component

analysis (PCA) were examined for their potential in differentiating commercial organic and conventional sage (Salvia offcinalis) samples.

The individual components in the sage samples were also characterized with an ultra-performance liquid chromatograph with a quadrupole-

time-of-flight mass spectrometer (UPLC-QTOF-MS). The results suggested that both HPLC and FIMS fingerprints combined with PCA

could differentiate organic and conventional sage samples effectively. FIMS may serve as a quick test capable of distinguishing organic and

conventional sages in one min and could potentially be developed for high-throughput applications, whereas HPLC fingerprints could

provide more chemical composition information with a longer analytical time.

AGFD 196 Identification of compounds responsible for off flavor in Huanglongbing (HLB) infected orange juice by liquid chromatography/mass spectrometry Smita Raithore, [email protected], John Manthey, Anne Plotto, Jinhe Bai, Elizabeth Baldwin.

Agricultral Research Services, US Dept. of Agriculture, Fort Pierce, FL Huanlongbing (HLB), also known as citrus greening disease, has

been a grave concern for the Florida citrus industry as it imparts off-flavor to citrus products such as orange juice and ultimately leads to

death of citrus trees. While limonin and nomilin have been established in previous studies to be responsible for the bitter off-taste,

compound(s) that contribute to other off-flavors such as metallic, umami are not known. The objective of this study was to determine what

compound(s) give the off-flavor associated with HLB-infected orange juice. Column chromatography was performed on an HLB-infected

orange juice and a healthy control sample to separate the water soluble materials from the water insoluble. Sensory taste panel of the water

soluble fraction revealed that the HLB sample was less sweet but more sour due to reduced soluble solids and increased titratable acidity. The

HLB water insoluble fraction was described as being more bitter, astringent, metallic, grapefruit-like and medicinal. In order to identify the

compounds contributing to these off-tastes, the water insoluble fraction was further divided into 54 parts, combined into 24 fractions based

on mass spectrometric analysis and freeze dried. Nine of the twenty four fractions were identified to have the HLB off-flavor attributes. Since

each fraction contained more than one compound, these nine samples will be further fractionated, tasted and identified by liquid

chromatography/mass spectrometry.

AGFD 197 Functional biodegradable nanomaterials for the remediation of malodorant emissions associated with rendering processes Daniel C. Whitehead, [email protected]. Dept. of Chemistry, Clemson Univ., Clemson, SC We have developed multi-functional

nanoparticles and thin-films comprised of a poly(lactic acid) (PLA) core that are surface-decorated with reactive functionality suitable for the

capture of malodorous volatile organic compounds (VOCs) associated with rendering cooking vapors. We have developed six unique

formulations that have been fully characterized by 1H NMR, IR, and TGA analysis. Further, we have demonstrated the ability of the

materials to sequester hexanal, a prototypical volatile malodorous VOC, from aqueous solutions and in the gas phase. Finally, the

nanomaterials were found to be completely non-toxic in concentrations up to 5000 ppm in a Daphnia magna (water flea) acute toxicity assay.

AGFD 198 Molecular mechanisms and properties of thermally induced napin predominated canola protein gels Chen Yang,

[email protected], Yixiang Wang, Thava Vasantthan, Lingyun Chen. Dept. of Agricultural, Food, and Nutritional Science, Univ. of Alberta,

Edmonton, Alberta Canada Canola protein, the by-product of canola oil extraction, is mainly used as animal feeds. Considering the large

amount of produced canola protein, it would be greatly beneficial to the agricultural industry to explore their applications. With the purpose

to develop canola protein gels and study the impact of processing conditions on gel formation, the molecular mechanisms and properties of

thermally induced napin predominated canola protein (CP1) gels were investigated over a broad range of pHs (5 to 11) and processing

temperatures (80 to 120 oC). The protein conformation changes and interactions during gel formation were monitored by Fourier-transform

infrared spectroscopy and advanced rheometer, and the protein network microstructures and mechanical properties were observed using

scanning electron microscopy and Instron. The results revealed that CP1 gels exhibited different gelling properties and conformation

structures at various processing conditions. At lower heating temperature and pH, canola protein denaturation without splitting of disulfide

bonds produced randomly aggregated particulate fractal microstructure which was mainly stabilized by hydrophobic interactions. Whereas

new gels with macro-porous dense wall structure and dramatically improved mechanical strength were prepared at high heating temperature

and pH due to establishment of bridges between the interaction points on molecular chains. This generated knowledge has allowed

preparation of napin predominated canola protein gels with modulated mechanical properties by controlling the processing conditions, thus

provided opportunities for napin predominated canola protein to be used as new gelling ingredient both in food application, such as meat

binder, and non-food application, such as scaffolds in tissue engineering and dressings for healing of wounds.

AGFD 199 Interfacial rheological study of carvacrol encapsulation using oil-water emulsions stabilized by lecithin and Tween-20 Kendra A. Erk, [email protected], Jerome J. Nash. School of Materials Engineering, Purdue Univ., West Lafayette, IN The solubilization of

carvacrol, a natural antimicrobial molecule, into the water-rich phases of food products allows for enhanced food preservation. However,

carvacrol has poor solubility in water and thus requires encapsulation in oil-based nanoemulsion droplets. The interfacial rheological

properties of oil-water fluid interfaces stabilized by lecithin or Tween 20 and in contact with carvacrol were studied using static and dynamic

pendant drop tensiometry. The multiphase systems consisted of an aqueous drop containing 0.5 wt.% Ultralec soy lecithin or Tween 20

surrounded by a continuous phase of medium chain triglyceride (MCT) oil mixed with carvacrol (ratios of 100-0, 80-20, 60-40, and 50-50 by

mass). Equilibrium interfacial tension was measured for each multiphase system. Oscillatory experiments were then performed of the

equilibrated drops to quantify the dilatational viscoelastic response of the drop's interface by measuring the elastic storage modulus (E') and

viscous loss modulus (E'') as a function of sinusoidal perturbations to the drop volume at a given frequency (0.01 to 1 Hz). Results from

oscillatory experiments showed that the lecithin/pure MCT oil system displayed a relatively strong elastic response with E' > E'', where E' =

27 and E'' = 11 mN-m-1. Interestingly, the incorporation of carvacrol into the MCT oil caused a significant reduction in the elastic response

of the lecithin-stabilized interface and a transition to viscous behavior with E'' > E' (e.g., E'' = 21 and E' = 9 mN-m-1 for 50-50 MCT-

carvacrol mixture). Similar behavior was also observed for Tween 20, but the magnitude of the elastic response was reduced compared with

the lecithin-stabilized interfaces. This transition from elastic interfaces to viscous ones in the presence of carvacrol is expected to reduce the

stability of lecithin-stabilized emulsions. With this new knowledge, lecithin-stabilized nanoemulsions can be more rationally designed for the

specific purpose of encapsulating and solubilizing carvacrol.

AGFD 200 Effect of xanthan-guar synergism on the stability of oil-in-water emulsions Pavan Kumar Chityala,

[email protected], John Khouryieh, [email protected], Kevin Williams, [email protected]. Dept.

of chemistry, Western Kentucky Univ., Bowling Green, Kentucky The objective of this study was to investigate the effects of xanthan

(XG)/guar (GG) gum mixtures on the stability of whey protein based oil-in-water emulsions. The final emulsions contained 20% v/v

menhaden oil, 2wt% whey protein isolate (WPI) and 0, 0.05, 0.1, 0.15, 0.2 and 0.3wt % xanthan, guar or combination of both. The emulsions

were prepared using a homogenizer by first mixing menhaden oil into the WPI and water solution and then either XG, GG or XG/GG

mixtures were added. XG and GG gums were blended in a synergistic ratio of 70:30 for the mixture. The emulsions were evaluated for

particle size distribution, apparent viscosity, and creaming stability. Emulsions with guar gum showed much smaller particle size than

xanthan or XG/GG mixtures and large particle sizes were observed at higher concentrations for emulsions containing XG or XG/GG

mixtures. The apparent viscosity of the emulsions containing XG/GG mixtures was significantly higher than the emulsions containing either

XG or GG alone. Creaming was observed for a 20 days period during which guar gum showed the greatest phase separation, followed by

XG. The XG/GG gum mixtures were having better creaming stability than either XG or GG alone. The results revealed that emulsions

containing XG/GG mixtures had better viscosity and creaming stability than emulsions containing either XG or GG alone.

AGFD 201 Multiplex microbead immunoassay for detection in food of the 10 most common Shiga toxin producing E. coli pathogen

serotypes Alexandra Salvador1, [email protected], Mark T Muldoon2, Andrew Lin3, Laurie M Clotilde4, John M Carter1.

(1) Produce Safety and Microbiology Research Unit, US Dept. of Agriculture, Albany, CA (2) Research and Development, Romer Labs

Technology, Inc, Newark, DE (3) San Francisco District Laboratory, US FDA, Alameda, CA (4) MagArray, Inc., Sunnyvale, CA According

to the latest figures from the Centers for Disease Control (2011) foodborne illnesses caused by Shiga toxin-producing Escherichia coli

(STEC) are responsible for 265,000 cases of food-borne illness, 3600 hospitalizations, and 30 deaths each year in the US. Of these, 96,000

infections are caused by E. coli O157:H7, while non-O157 STECs cause another 169,000 infections. Rapid detection of live non-O157 STEC

is an important unmet requirement for food safety. Using a fluorescent magnetic microbead assay platform (Luminex Magpix) we formatted

a multiplex sandwich immunoassay targeting 10 of the clinically most common STEC serogroups, including: O26, O45, O91, O103, O104,

O111, O113, O121, O145, and O157. We validated the assay against three distinct isolates of each of these 10 STEC serotypes, spiked into

milk and culture-amplified overnight. Positive samples gave signals ranging from 2000 to 55,000 (Mean Fluorescent Intensity units, MFI),

while mismatched STEC controls gave signals of 100 to 12,000 MFI. Both absolute range and signal-to-noise ratio varied between the

different assays and analytes, suggesting different positive threshold values for the different assays in the multiplex. In particular we noted

that our assays for O91 and O104 gave relatively weaker signals for both positive and negative samples. We also noted that our three O104

strains produced high background cross reactions in the other assays. High non-specific binding may be a property inherent to O104, and we

plan to look at more strains of this serovar. We also plan to validate the multiplex assay in spiked lettuce and ground beef.

AGFD 202 Characterization of starch granules from different origin in order to investigate their ability to interact with aroma

compounds by inverse gas chromatography John Kapolos1, [email protected], Athanasia Koliadima2. (1) Dept. of Food Technology, TEI

of PELOPONNESE, KALAMATA, Greece (2) Departmnet of Chemistry, UNIV. OF PATRAS, Greece Starch, one of the most common

biopolymer in nature, is one of the main ingredients of many foods of plant origin, while is used as basic building block (gelling agent) in

several foods giving them specific texture. Besides, starch has the ability to interact with volatile aroma compounds which give the aromatic

features to foods affecting their quality and making them acceptable or not to consumers. The aim of this study is the characterization of

starch granules from different origin such as rice, corn, wheat, potato etc by reversed flow gas chromatography a sub-technique of inverse gas

chromatography in order to investigate their ability to interact with aroma compounds. Obtaining data for the interaction between aroma

compounds and starch from different origins and applying appropriate mathematical analysis physicochemical quantities referring to the

surface characterization of starch granules can be carried out. From the experimental chromatographic data, the local adsorption energy, ε,

local equilibrium adsorbed concentration, cs*, local adsorption isotherm, θ(p, T, ε) and the geometrical mean of the London parts of the total

surface free energy (γL1γL2)1/2of the adsorbed and the solid surface in a time resolved way can be calculated simultaneously. From the

obtained results the influence of origin, size distribution, morphology etc. on the ability of starch granules to interact with aroma compounds

can be carried out. References 1. N.A. Katsanos and G. Karaiskakis, Inverse Gas Chromatography and its applications, HNB Publising :New

York, 2004, 84-136. Acknowledgment This research has been co-financed by the European Union (European Social Fund – ESF) and Greek

national funds through the Operational Program "Education and Lifelong Learning" of the National Strategic Reference Framework (NSRF) -

Research Funding Program: ARCHIMEDES III.

AGFD 203 Assessment of the effects of gamma-irradiation to produce safer and nutritious agro-foodstuffs Athanassios Aravantinos1,

Panagiota Markaki2, Charalampos Proestos2, Konstantinos Sflomos3, [email protected], Panagiotis Tatarides4, Panagiotis Zaverdinos5.

(1) Dept. of Energy Technology, Technological Educational Institution of Athens, Attiki, Greece (2) Dept. of Chemistry, National Univ. of

Athens, Attiki, Greece (3) Dept. of Food Technology, Technological Educational Institution of Athens, Athens, Attiki Greece (4) Dept. of

Oenology, Technological Educational Institution of Athens, , Greece (5) Irradiation Plant, Institute of Pharmaceutical Research and

Technology (IFET), Mandra - Eleusis, Attiki, Greece The use of electromagnetic irradiation has been extensively studied and applied for

several agricultural products in many countries. Among the various applications of γ-irradiation, normally at doses up to 10 kGy, promising

results are obtained for the elimination or reduction of potentially toxic microorganisms and their metabolites (mycotoxins) as well as of the

inherent allergenicity of several dry nuts/fruits. Current nutritional guidelines for quality agricultural products propose items with higher

concentrations on constituents of increased functionality. Efforts are also made to control potential losses of nutraceuticals like polyphenols

and unsaturated fatty acids, when the corresponding agro-food products are irradiated. To approach the above guidelines, a series of

experiments were performed at doses of 1 to 10 kGy, in a Co-60 source. Chemical and biochemical analyses on Macadamia nuts, walnuts,

grapes, currants, Goji berries, shallowthorns/Hippophae and red wines, initially contaminated with Aspergillus parasiticus or ochreus

(aflatoxin B1, ochratoxin), showed a significant reduction of these potentially hazardous substances but only at higher doses (5-10 kGy).

Concerning the allergenicity of the tested dry nuts, when these products were found to contain allergenic proteins and have received similar

treatments, the most efficient doses were in the range of 3-5 kGy. As γ-irradiation gave acceptable results for the reduction of both classes of

these hazardous substances (aflatoxins, allergens) some irradiated products were analyzed in order to calculate their profile on certain

phytochemicals (total phenolics, antioxidant capacity and hydrolysis of unsaturated triglycerides). These quality characteristics were

negatively affected at doses over 5 kGy. As an overall assessment for the potential use of γ-irradiation in the above mentioned products, it is

concluded that for the elimination of potentially hazardous compounds like mycotoxins and allergens from nuts, higher doses must be

applied. For farmaceuticals, these doses provoke their critical reduction.

AGFD 204 Determination of physicochemical parameters for the interaction between aroma compounds and starch granules Athanasia Koliadima1, [email protected], John Kapolos2, George Karaiskakis1. (1) Dept. of Chem., Univ. of Patras, Greece

(2) Dept. of Food Tech,, Tei of Peloponnese, Kalamat, Greece Aroma in foodstuffs is either natural or added by using aroma compounds

which interact with food's ingredients. Starch granules may be bonded with aroma compounds or encapsulate them in bulk, a fact that can

lead to a gradually release of the aroma compounds and thus affect the organoleptic characteristics of food. This work aims to the

development of a tool for the determination of physicochemical parameters for the interaction between aroma compounds and starch

granules. Our approach consisted in the study of the stationary phase as the material of interest in gas chromatography. This technique known

as reversed flow gas chromatography, has been applied to measure the adsorption entropy over time, when aroma compound vapors is

adsorbed on the surface of starch granules form different origin (potato, corn, rice and wheat) at different temperatures. In contrast to other

inverse gas chromatographic methods, the present method operates over a wide range of surface coverage taking into account not only the

adsorbate–adsorbent interaction, but also the adsorbate–adsorbate interaction. One of the most interesting observations is the interaction of

aroma compounds is depending on the different origin of starch granules. This can be used as tool either for surface characterization of

different type of starch or for the selection of the appropriate type of starch in order to achieve the best possible connection and release of

aroma compounds from the food. Acknowledgment This research has been co-financed by the European Union (European Social Fund –

ESF) and Greek national funds through the Operational Program "Education and Lifelong Learning" of the National Strategic Reference

Framework (NSRF) - Research Funding Program: Archimedes III. Investing in knowledge society through the European Social Fund

AGFD 205 Finnish-Indian collaboration as a new strategic approach for screening of effective natural food preservatives Baoru Yang,

[email protected], Heikki Kallio. Dept. of Biochemistry, Univ. of Turku, Finland Increasing demand for safe, natural and healthy food in the

global market presents new opportunities and challenges for food scientists and food industry globally. The need for reducing the use of

synthetic food preservatives and other food additives is rapidly growing due to the safety concern among the consumers. Currently only a

limited number of natural food preservatives are in use in commercial products, largely due to the low and unstable efficacy and/or other

technical difficulties. The aim of our project is to develop a new strategy for screening large number of plant materials for more effective

natural food preservatives. The target plant species are special plants in Northern Europe and Indian spices and herbs. Metabolomics study

combined with various modern bioassays and chemometric methods are applied for pin-pointing the specific metabolomic profile responsible

for targeted bioactivities, for screening bioactive plant extracts, and for optimizing extraction technologies. The project is jointly funded by

the Tekes-Finnish Technology Funding Agency and the Dept. of Biotechnology of India. The project is led by the Food Chemistry and Food

Development Unit at the Dept. of Biochemistry, Univ. of Turku, Finland. Other partners are VTT-Nat’l Tech. Research Center of Finland,

Central Food Technological Research Inst. (India) and food companies in Finland and other European countries. The project also aims to

promote the collaboration in food research and business between the 2 countries as well as the development of the rural areas in India.

AGFD 206 Refined exposure assessment for 4-methylimidazole (4-MEI) for the U.S. population based on quantitative data from foods containing caramel color Daniel E Folmer, [email protected], Diana L Doell, Hyoung S Lee, Gregory O Noonan, Susan E

Carberry. US FDA, College Park, MD Concerns have been raised regarding the health effects of 4-methylimidazole (4-MEI), a contaminant

found in caramel colors produced using ammonium compounds (Class III and IV Caramels). These concerns stem from: 1) results of

toxicological testing conducted by the National Toxicology Program (NTP) on 4-MEI in rats and mice, and 2) the levels of 4-MEI that have

been found primarily in beverages containing caramel color. To better understand the dietary exposure to 4-MEI, the FDA (FDA) conducted

a robust exposure assessment of 4-MEI from the use of Class III and IV Caramels in foods. Foods that contain caramel color were identified

from label surveys, grouped into broad food categories, and then matched with food codes from the combined 2007-2010 National Health

and Nutrition Examination Survey (NHANES). Based on information from the label survey, more than 200 representative foods containing

caramel color were selected for 4-MEI analysis using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Dietary exposure for

4-MEI was estimated for six U.S. population groups: 1) the U.S. population aged 2 years or more; 2) infants (< 1 year old); 3) children aged 1

year; 4) children aged 2-5 years; 5) children aged 6-12 years; and 6) teenage boys aged 12-18 years.

AGFD 207 Development of a near infrared (NIR) spectroscopy model for prediction of acrylamide content in french-fried potatoes Oluwatosin Adidepe1, [email protected], Suzanne D Johanningsmeier2,3, Craig Yencho1, Van-Den Truong2,3. (1) Dept. of Horticulture,

North Carolina State Univ., Raleigh, (2) Food Sci. Research Unit, USDA-ARS, Raleigh, NC (3) Dept. of Food, Bioprocessing, and Nutrition

Sciences, North Carolina State Univ., Raleigh,Development of new potato varieties and processing technologies to reduce acrylamide

formation in fried potato products depends on improved methods for rapid and accurate quantification of acrylamide to meet the high-

throughput demands of breeding programs and the food industry. This study investigated the ability of near infrared spectroscopy (NIRS) to

predict the concentration of acrylamide in french-fried potatoes. Known amounts of acrylamide (50 to 8000 ppb) were spiked into a potato

flour/water/acetonitrile matrix, and french-fried potatoes processed with varying pretreatments and cook times (n=84) were used for method

development and validation. French-fries were analyzed for acrylamide content using gas chromatography-mass spectrometry (GC-MS).

Reflectance spectra (400-2500 nm) were captured on a Foss XDS Rapid Content Analyzer-NIR spectrometer. NIRS was able to clearly

separate spectra of potato flour matrix spiked with 200-8000 ppb acrylamide using multiplicative scatter correction (MSC) of spectra from

1800-2300 nm. Soft independent modeling of class analogies (SIMCA) showed that NIRS could distinguish between concentrations of

acrylamide in the model system with Type 1 error below 10 %. Absorption intensities of the spectral band from 1800-2100 nm decreased,

while the spectral band from 2200-2298 nm increased with increasing concentration of acrylamide in both the model system and french fries.

Acrylamide content of french fries was correlated with NIR spectra regions subjected to various data pre-processing treatments to develop

partial least squares regression (PLS) models. The best model for prediction of acrylamide in french fries (n=42, R2 = 0.91) used the 700 -

2500 nm range and MSC spectra processing. Prediction of acrylamide in validation samples (n=42) had a standard error of prediction (SEP)

of 4.816 and ratio of standard deviation to SEP (RPD) of 3.64. This NIRS model for rapid and accurate prediction of acrylamide will

accelerate the efforts of potato breeding programs and processing research.

AGFD 208 Scanning the horizon through information-based hazard identification: New advances and opportunities to get involved Margaret O'Keefe, [email protected], Patricia Bennett, Jorge Muniz-Ortiz. US Dept. of Agriculture, Washington, DC FSIS

has several ongoing initiatives to create information exchange networks between government and non-government experts on chemical

hazards in the food chain, with a focus on meat, poultry, and egg products. Developing formal and informal exchanges with scientists in the

public and private sectors who have experience in exposure science, environmental contaminants, toxicology, chemistry, and feed

technology, is a central pillar of this process. Experts, such as those who are members of ISES, could provide valuable feedback to FSIS

regarding its hazard identification program. In addition to building channels of communication between FSIS and external scientists, the

Agency also relies heavily on its partnerships with other federal agencies, including the EPA and the FDA. FSIS has strong ties with the EPA

and FDA and is looking to strengthen these relationships by identifying experts within these Agencies to improve further the intelligence on

chemical hazards that FSIS already receives. FSIS also intends to lay the groundwork for the formation of a chemical advisory committee,

which would complement what FSIS has in place currently to advise on microbiological hazards. FSIS intends to contract with a food safety

expert to assist FSIS in developing this more robust intelligence network. The goal of these collaborative efforts is to enable FSIS to

reconsider how chemical hazards are identified for testing within the NRP for meat, poultry, and egg products.

AGFD 209 Determination of aromatic flavor compounds in pecan truffles and truffle oil by headspace stir bar sorptive extraction gas

chromatography mass spectrometry Yanmei Zhang1, [email protected], Brent Trela2. (1) Dept. of Plant and Soil Science, Texas Tech

Univ., Lubbock,(2) Alert Aesthetics, Lubbock, TX The North American pecan truffle (T. lyonii) is considered a choice edible truffle species

with a pleasant aroma, although the volatile organic compound (VOC) profile has not been previously described. This study developed (1) an

improved analytical method to identify and quantify VOCs in T. lyonii and (2) compared T. lyonii with French black Périgord truffle T.

melanosporum, Italian white truffle T. magnatum Pico and three commercial truffle oil products VOC profiles. A new headspace stir bar

sorptive extraction gas chromatography mass spectrometry method (HS-SBSE-GC-MS) was developed to quantify seven important VOCs in

truffle fruiting body and truffle oil. The method produced a linear calibration in the range 0.2 - 200 ng with r2 values ≥0.9887 in a standard

solution containing authentic 2,4-dithiapentane, 3-methylbutanol, 1-octen-3-ol, 3-octanone, 3-octanol, trans-2-hexenal, and trans-2-octenal.

The limits of detection in GC-MS (SIM mode) were between 0.01 and 0.36 ng whereas the limits of quantification ranged between 0.04 and

1.20 ng. HS-SBSE extraction time recovery rates for 0.5, 1, 2, and 24 hrs were compared with 24 hrs yielding the highest recovery rates in

five VOCs ranging between 1.31 - 6.06% with relative standard deviations (RSD) ≤5%. Five VOCs in T. lyonii were significantly higher

than T. melanosporum and T. magnatum, whereas 2,4-dithiapentane was the dominant aromatic constituent in T. magnatum. Chromatographs

of T. lyonii showed numerous peaks suggesting high VOC profile complexity, although most of VOCs were not identified in this study. The

truffle oil chromatographs showed simple VOC profiles with two VOCs, 2,4-dithiapentane and 1-octen-3-ol at significantly high

concentrations. In conclusion, HS-SBSE-GC-MS is an effective method to quantify VOCs in truffles and truffle oil.

AGFD 210 Rapid detection and identification of potential toxins in technical grade glycerin by differential analysis of high resolution mass spectrometric data Hiranthi Jayasuriya, [email protected], Renate Reimschuessel, Chaitali Chattopadhaya. Center for

Veterinary Medicine, U.S. Food & Drug Administration, Laurel, MD Since 2007, the U.S. FDA has received numerous complaints about a

pet illness that may be related to the consumption of jerky pet treats.Glycerin, an ingredient in chicken jerky pet treats, is also widely used as

a preservative, sweetner, thickening agent, and lubricating agent in other food products. Crude glycerin, which is an inexpensive product of

biodiesel production, may have been used without further purification in the manufacture of jerky pet treats, leading to pet illnesses. Our

objective is to develop a simple and rapid method of screening differing grades of glycerin for unknown toxins. We use high resolution mass

spectrometry and differential analysis software to compare glycerin samples from various sources that might have contributed to pet illnesses.

Our laboratory used simple, generic, solid-phase extraction method to clean-up the glycerin matrix. Sample extracts were analyzed on a

UPLC column using a wide gradient. Data generated by Q-TOF and Q-Exactive instruments were processed by the differential analysis

software Mass Profiler Pro (MPP) and SIEVE, from Agilent and Thermofisher, respectively. We have validated both MPP and SIEVE

software by spiking food grade refined glycerin with known compounds at various concentration levels. The results of the software validation

experiments, as well as results of a comparison between refined and crude technical grade glycerin, will be presented. This method provides a

new avenue for the rapid detection of toxins of glycerin-based food products by consumers.

AGFD 211 Exposure estimate for FD&C colors for the U.S. population Diana L Doell, [email protected], Daniel E Folmer,

Hyoung S Lee, Kyla M Butts, Susan E Carberry. FDA, College Park, MD Synthetic organic dyes used as color additives in food have

recently come under increased scrutiny both in the U.S. and internationally. It has been suggested that consumption of these color additives

can cause changes in behavior, especially in children. In the U.S., the dyes that have been of primary concern are FD&C Blue No. 1, FD&C

Blue No. 2, FD&C Green No. 3, FD&C Red No. 3, FD&C Red. No. 40, FD&C Yellow No. 5, and FD&C Yellow No. 6. All of these color

additives are certified by the FDA (FDA) and permitted for use in foods generally at levels consistent with good manufacturing practice. In

response to concerns raised about these color additives, the FDA convened its Food Advisory Committee (FAC) in 2011 to consider data on

the possible association between children's consumption of these color additives in food and hyperactivity or other behavioral effects. The

FAC concluded that a causal link between children's consumption of synthetic color additives and behavioral effects had not been established

based on the available data. However, they recommended further research, including a comprehensive exposure assessment for these color

additives, especially for children. Based on this recommendation, FDA conducted a robust exposure assessment of the FD&C colors. Foods

that contain FD&C colors were identified, grouped into broad food categories, and then matched with food codes from the combined 2007-

2010 National Health and Nutrition Examination Survey (NHANES). The levels of FD&C colors in hundreds of foods were determined

using high performance liquid chromatography (HPLC). Dietary exposures from the use of each FD&C color in food were estimated for

various age groups, including the U.S. population aged 2 years or more and several subpopulations with a focus on children. This study

summarizes the results of this exposure assessment.

AGFD 212 Immunosorbent analysis of ricin and Shiga toxin contamination in milk and ground beef using IgY-based ELISA with colorimetric or chemiluminescent detection David L. Brandon, [email protected], Anna M. Korn. Foodborne Toxin Detection &

Prevention Research Unit, USDA Ag. Research Service, Western Regional Research Ctr, Albany, CA Analytical methodology to detect

ricin and Shiga toxins (Stx) in food matrices is important because of the potential use of ricin in food as a terrorist weapon, and the presence

of Stx in food as a naturally occurring contaminant resulting from its production by Shiga toxin-producing strains of Escherichia coli that can

lead to serious foodborne disease outbreaks. Monoclonal antibodies (mAbs) that bind each toxin were used for capture in sandwich enzyme-

linked immunosorbent assay (ELISA), and IgY polyclonal antibodies were prepared from the eggs of immunized hens for use as detection

antibodies. IgY was detected using horseradish peroxidase (HRP)-conjugated anti-IgY and colorimetric or chemiluminescent substrates. The

IgY antibodies obtained were effective for detection of toxins, but did not function well for “capture” in the sandwich format. The assay

systems detect pure ricin or crude ricin-containing castor extract, but do not significantly respond to isolated ricin chains, heat-denatured

ricin, or the related agglutinin, Ricinus communis agglutinin 1 (RCA-1). The lower limit of detection was 0.1 – 0.2 ng/mL for milk samples

containing 0- 4% fat, with recoveries of approximately 60%. Using standard 96-well plate formats, the assays detect less than 1 millionth of

an adult human lethal dose. The assay systems produced excellent recoveries in the ground beef matrix, with sensitivities of about 0.5 ng/g.

For the detection of Stx2, IgY ELISAs detected active, but not heat-denatured Stx2, at 0.1 – 0.2 ng/mL, with recoveries of 70 – 80%.

AGFD 213 Separation of unknown arsenic species in rice Kyungmi Min, [email protected], Bahman Moezzi. Food and Drug

Laboratory Branch, California Dept. of Public Health, Richmond, CA The two main sources for human exposure to arsenic (As), a known

carcinogen, are drinking water and food including rice and seafood. Four arsenic species, namely As (III), DMA, MMA and As (V), have

been analyzed mainly in rice or rice products using HPLC-ICP-MS or IC-ICP-MS and the sum of the concentrations of As (III) and As (V) is

reported as inorganic arsenic (iAs). Currently there is no established regulatory level for iAs in rice or rice products. The 4 arsenic species

were well separated in the standard method using an ammonium phosphate buffer, however some rice samples have unknown arsenic species

coeluting with As (III) peak affecting the calculated amounts of As (III) which is the most toxic arsenic species found in food. Using novel

experimental conditions, we were able to separate As (III) and the unknown As species without using any oxidation steps. The separation of

the unknown peak results in a decrease in the reported amounts of iAs and suggests overestimation of iAs amounts in cases where the

coeluting peak exists.

AGFD 214 Thermal processing to mitigate arsenic content in North American rice: Nutrient, total and speciated arsenic and nutrient

evaluation Pengyi Zhao1, [email protected], Maia Mrkvicka1, John Hammerstone1, Jenny Nelson2, Jack Cappozzo1, [email protected].

(1) Illinois Institute of Technology, Institute for Food Safety & Health, Bedford Park, IL (2) Agilent Technologies, Santa Clara, CA The

study objective evaluated preparation methods on the concentration of total arsenic and arsenic species in rice (polished white and brown

long-grain rice) as well as target essential nutrients added from fortification. Rice was cooked according to standard procedure with added

variables to the process. The analysis was based on the FDA Elemental Analysis Manual (EAM 4.11) for arsenic content. The total As was

measured by an inductively coupled plasma mass spectrometer (ICP-MS) after microwave-assisted digestion. Due to the different toxicities

of the chemical forms of arsenic, the ICP-MS coupled to a high performance liquid chromatograph (HPLC) was used to perform As

speciation [As (Ⅲ), DMA, MMA, As (Ⅴ)]. The major detected organoarsenical species was dimethyl arsenate acid (DMA) while

monomethyl arsenite acids (MMA) was not detected, or only trace levels was found. Results for speciated and total As in the National

Institute of Standards and Technology standard reference material rice flour (NIST SRM 1568b) were in good agreement with certified

values. Raw rice of 4 lots ranged from 170 – 250 ppb total arsenic with inorganic arsenic (ia) ranging from 80 – 130 ppb. Mitigation steps

related to washing reduced arsenic levels 4-12%. In addition, HPLC methods were used to measure vitamin content related to fortified rice

that contained folic acid, thiamin, and niacin. Unwashed, cooked rice samples retained the fortification while washed rice lost greater than

95% of the fortified vitamin content. Study data on arsenic and essential nutrients levels in prepared rice samples will be presented.

AGFD 215 Analysis of di-(2-ethylhexyl) adipate and phthalate plasticizers in food samples and their packaging by gas chromatography-mass spectrometry Xu-Liang Cao, [email protected]. Bureau of Chemical Safety, Health Canada, Ottawa, Ontario ,

Canada Di-(2-ethylhexyl) adipate (DEHA) and phthalates are commonly used as plasticizers to soften polyvinyl chloride (PVC) products.

Since both DEHA and certain phthalates have been identified as priority chemicals for assessment of human health risk under the

Government of Canada's Chemicals Management Plan, a method based on liquid and dispersive solid phase extraction followed by isotope

dilution GC-MS analysis was developed to analyse DEHA and eight phthalates (di-methyl phthalate, di-ethyl phthalate, di-n-butyl phthalate,

di-iso-butyl phthalate, butyl benzyl phthalate, di-n-hexyl phthalate, d-(2-ethylhexyl) phthalate, di-n-octyl phthalate) in samples of meat (beef,

pork, chicken), fish, and cheese and their packaging (mostly cling films). The eight phthalates were not detected in any of the food

packaging, and DEHA was detected in most of the cling films, indicating that while DEHA-plasticized films are currently being used by most

grocery stores, non-plasticized cling films are also being used by some stores. DEHA was not detected in any of the 10 cheese samples

packaged in non-plasticized rigid plastics, but was detected in all 30 cheese samples packaged in DEHA-plasticized cling films at levels from

0.71 µg/g to as high as 879 µg/g with an average of 203 µg/g. Similar to cheese, only DEHA was detected in the beef, pork, chicken, and fish

samples packaged in DEHA-plasticized cling films, but at considerably lower levels, with the averages of 6.3, 9.1, 2.5, and 5.9 µg/g for beef,

pork, chicken, and fish, respectively. Among the eight phthalates analysed for, only di-(2-ethylhexyl) phthalate (DEHP) was detected in a

few cheese samples at levels from 0.29 to 15 µg/g with an average of 2.8 µg/g, very likely due to environmental contamination. This study

provided the most recent occurrence data for both DEHA and phthalates in selected foods which will complement the on-going Total Diet

Study for updating the dietary exposure assessment.

AGFD 216 Validation of a QuEChERS and GC-MS/SIM method for fenamidone residues analysis in pineapple Jessie Matarrita,

[email protected], Eddie Fonseca. Centro de Investigación en Contaminación Ambiental (CICA), Universidad de Costa Rica, San

Pedro, Montes de Oca, San José, Costa Rica The use of fenamidone, an imidazolinone fungicide, has increased in Costa Rica since 2006 .The

pesticide is commonly used for the control of fungal diseases in potatoes, melons and cucurbits. In order to determine if the compound has

also been applied in pineapple production, a crop in which the use is not registered, a method to analyze its residues was urgently

needed.This work reports the validation of a modified QuEChERS method for the analysis of fenamidone in pineapple. The method was

implemented using ethyl acetate (EtOAc) as a solvent instead of acetonitrile (MeCN) for the extraction [1]. For the validation and in comply

with quality standards of ISO/IEC 17025, the fruit was analyzed as a whole (without the crown) and its parts such as peel, pulp and core

(fleshy axis) were also analyzed separately. For the extraction 10 g of the homogenized sample was mixed with 1.7 g NaHCO3and 20 ml of

EtOAc, following manual agitation, 10 g anhydrous Na2SO4 and 1 g NaCl were added. The sample was centrifuged and the supernatant was

cleaned up by dispersed solid phase extraction using MgSO4and PSA as absorbent. An aliquot of 10 ml of the clean extract was centrifuged

and 1 µl of this extract was injected into the GC-MS/SIM.The validation of the method was performed using three concentration levels (0.03,

0.3 and 3 mg/kg) for all plant compartments. The recoveries were between 72 and 102 % with a relative standard deviation of 1-10

AGFD 217 Development and characterization of cocoa butter solid lipid nanoparticles to improve bioaccessibility of coenzyme Q10 Annie D'Souza Palaparthi, [email protected], Qingrong Huang. Dept. of Food Sci., Rutgers Univ., New Brunswick, NJ Studies on

Coenzyme Q10 (CoQ10) have shown its potency against heart related diseases in humans but due to high molecular weight and

hydrophobicity, it has low bioavailability. To improvise its efficacy, CoQ10 loaded cocoa butter solid lipid nanoparticles (CBSLN) with

loading range from 0.5% to 2% (w/w) were developed using high-speed and pressure homogenization of pure cocoa butter (CB) with

polysorbate and sorbate monostearate 60 as emulsifiers at 55ᵒC and stored at 4ᵒC. Particle size analysis, zeta potential and stability studies

were performed by dynamic light scattering method. The novel CoQ10-CBSLN dispersions had non-ionic nanoparticles with average size

200 nm with 0.3 poly-dispersity index and possessed good stability at low and room temperatures. Due to high solubility of CoQ10

(110±4.7% w/w) in CB, 85-90% entrapment efficiency was achieved in their SLN form. DSC analysis of lyophilized CoQ10-CBSLN and

their components showed that CB in SLN form exhibited polymorphism enabling co-crystallization with CoQ10. Sterilization process had

major effects on the size and entrapment efficiency, confirming that CB recrystallization is influenced by cooling rates. On analyzing the

SAXS intensity profiles of CBSLN and CoQ10-CBSLN, it was concluded that there is a slight decrease in thickness of the interface due to

increase in loading. Bioaccessibility of CoQ10 in mixture of CoQ10 and CB, emulsified CoQ10 (with same surfactants used in SLN) and

CoQ10-CBSLN were assessed and compared using in-vitro lipolysis and HPLC analysis of the aqueous and insoluble phases.

Bioaccessibility due CoQ10-CBSLN of different loading was eight times greater than that of emulsified CoQ10 and six times in case of

mixture of CB and CoQ10. These results suggest that micelles formed from fatty acids released by increased lipolysis rate of CBSLN can act

as vehicles to carry CoQ10 to make it more accessible for gastro-intestinal absorption. This nano-delivery system can be extended to

encapsulate other hydrophobic bioactives.

AGFD 218Chemical analysis and biological activity of Chrysanthemum (Coreopsis tinctoria) Limin Guo1, Ping Zhang1, Qingrong

Huang2, Chi-Tang Ho2, Shiming Li2, [email protected]. (1) Institute of Agro-Food Storage and Science & Technology, Academy of

Xinjiang Agricultural Sciences, Urumqi, Xinjian, China (2) Dept. of Food Sci., Rutgers Univ., New Brunswick, NJ Chrysanthemum

(Coreopsis tinctoria),grown in high altitude mountain area in Xinjian Province, China, has many biological activities including

hypolipidymia, reduction of blood glucose and blood pressure, and anti-oxidant activity etc. In the presentation, we summarize the chemical

analysis, extraction and characterization of chemical substances and the bioactivitiesof C. tinctoria. The aim is to lay the ground for further

study of chrysanthemum in its multiple biological functionalities and potential to be developed as functional foods.

AGFD 219 Design of novel chitosan/caseinophosphopeptides nanocomplexes-based delivery system to enhance bioavailability of theaflavin-3,3'-digallate Yike Jiang, [email protected], Qingrong Huang. Food Sci. Dept., Rutgers Univ., New Brunswick, NJ US

Nanocomplexes assembled from ionic crosslinking of cationic chitosan (CS) and anionic caseinophosphopeptides (CPPs) exhibit the

advantage of improving the bioavailability of hydrophilic nutraceuticals, such as black tea flavonoid theaflavin-3,3'-digallate (TF-3).

Systematic studies of interactions between TF-3, CPPs, and CS at physiological environment by fluorescence quenching, turbidimetric

titration, quartz crystal microbalance with dissipation monitoring (QCM-D) and grazing angle FT-IR revealed that hydrogen bonding is the

predominant force between CPPs and TF-3 both in aqueous phase and solid-liquid interface, and electrostatic interaction dominates the

interaction between CS and CPPs. The particle size of TF-3 loaded Chitosan/CPPs nanocomplexes increased from 200 to 300 nm gradually

as corresponding to the increased amount of loaded TF-3. Cellular transport study using Caco-2 cell line showed that this novel delivery

system effectively enhanced the permeation rate of encapsulated TF-3, and thus improved the in vitro bioavailability of TF-3. These results

provide a better understanding of how this food-grade delivery system exists in physiological condition and give a prospective of further use

in improving the bioavailability of other hydrophilic nutraceuticals.

AGFD 220 Determination of antioxidant activities of superheated ethanol extracts of grape stems Cheryl Samaniego,

[email protected], Lihua Wang, [email protected], Jonathan Wenzel, Michelle Ammerman, La’Shyla Nelson, Mitchum Tibbs,

Korrine Ketchum, Ali Zand. Dept. of Chemistry and Biochemistry, Kettering Univ., Flint, MI Grapes and grape products are widely known

for health benefits due to their antioxidant content. In the production of wines and juices, the grape pomace, which includes the peels, stems,

and seeds, is often discarded as a low value product even though the pomace has a higher content of antioxidants than the juice. This work

evaluates the effectiveness of using an environmentally-friendly solvent, ethanol, as a superheated liquid and supercritical fluid to extract

polyphenolic antioxidant compounds from the grape stems of organically grown Crimson Seedless grapes. The antioxidant content of the

extracts was determined by Ferric Reducing Ability of Plasma (FRAP) and Folin-Ciocalteu (F-C) assay. The optimum extraction temperature

was found to be 204 °C with a FRAP value of 22.8 mmole trolox equivalent/g of dry grape stem. The presentation will compare the results of

the FRAP assay with the F-C assay, and discuss the effects of extraction temperature and holding time upon the antioxidant concentrations of

the extracts will also be discussed.

AGFD 221 Detection and characterization of nanoscale materials in dietary supplements Jin-Hee Lim1, [email protected], Paul C.

Howard2, Ivan Quevedo1, Sean W. Linder1. (1) US FDA/Office of Regulatory Affairs/Arkansas Regional Laboratory, Jefferson, Arkansas

(2) US FDA/National Center for Toxicological Research/Office of Scientific Coordination, Jefferson, Arkansas Due to the commercialization

of nanotechnology, consumer products containing nanomaterials are beginning to enter our daily lives through various consumer products. In

particular engineered metallic nanomaterials have been utilized in various products including foods, food containers, pharmaceuticals,

cosmetics, personal care products, and dietary supplements. In order to perform science-based risk assessments and protect consumers, the

development of methodologies to detect and quantify the presence of nanomaterials in these types of products is essential.In this study, we

are focused on dietary supplements marketed specifically for the female population. A total of 16 commercial products were randomly

selected from various retailers, where one-half of the products claim to contain nanomaterials or to have nanotechnology-based components.

In order to isolate nanostructures from these products, we have developed novel methods which utilize acid digestion and centrifugation.

Once isolated, the chemical composition, size, morphology, and crystalline structure were characterized using techniques such as inductively

coupled plasma-mass spectroscopy (ICP-MS), dynamic light scattering (DLS), field emission-scanning electron microscope (FESEM),

transmission electron microscope (TEM), energy dispersive x-ray spectrometry (EDS), and x-ray diffraction (XRD). By using these methods,

metallic nanostructures such as SiO2, TiO2, Fe, Ag, Pt, and Au were detected in 12 of the 16 products. Many of the isolated nano-scale

materials showed large aggregation/agglomeration, but individual structures were still below 100 nm, in at least one dimension.

AGFD 222 Fabrication of self-assembled (-)-epigallocatechin gallate (EGCG) ovalbumin-dextran conjugate nanoparticles and their transport across monolayers of human intestinal epithelial Caco-2 cells Zheng Li, [email protected], Liwei Gu. Dept. of Food Sci. and

Human Nutrition, Univ. of Florida, Gainesville, FL Nanoparticles have the potential to increase bioavailability of nutraceutical compounds

such as (-)-epigallocatechin gallate (EGCG). Ovalbumin was conjugated with dextran using the Maillard reaction. The resultant ovalbumin-

dextran (O-D) conjugates were self-assembled with EGCG to form EGCG O-D conjugate nanoparticles at pH 5.2 after heating at 80 oC for

60 min. Ovalbumin in EGCG O-D conjugate nanoparticles were further cross-linked by glutaraldehyde for 24 hours at room temperature.

EGCG O-D conjugate nanoparticles and cross-linked EGCG O-D conjugate nanoparticles in aqueous suspension had particle sizes of 285 nm

and 339 nm, and showed a spherical morphology. The loading efficiency of EGCG in these two nanoparticles was 23.4% and 30.0%,

whereas the loading capacity was 19.6% and 20.9%, respectively. These nanoparticles showed positive zeta-potentials in a pH range from 2.5

to 4.0 but had negative charges at pH ≥ 5.0. EGCG O-D conjugate nanoparticles maintained a particle size of 183 nm-349 nm in simulated

gastric fluid (SGF) and 188 nm-291 nm in simulated intestinal fluid (SIF) at 37oC for 2 hours, whereas cross-linked nanoparticles had a

particle size of 294-527 nm in SGF and 206-300 nm in SIF, respectively. Limited release of EGCG was observed in both nanoparticle

systems in simulated gastric and intestinal fluids without and with digestive enzymes. EGCG O-D conjugate nanoparticles significantly

enhanced the apparent permeability coefficient (Papp) of EGCG on Caco-2 monolayers compared with EGCG solution, suggesting that these

nanoparticles may improve the absorption of EGCG.

AGFD 223 Phenolic compounds and antioxidant properties of lentil, black turtle, black soybean as affected by thermal processing Yan Zhang, Sam Chang, [email protected]. Food Sci., Nutrition and Health Promotion, Mississippi State Univ., MS State, Lentil, black

turtle and black soybean have been reported to possess high antioxidant activity. Health-promoting capacity of legumes depends strictly upon

their processing history because they must be properly cooked before consumption. However, it was not known which processing method

could retain the highest phenolic compounds and antioxidant capacity. The objective of this study was to comprehensively investigate

phenolic compounds and antioxidant capacity of these three legume varieties as affected by various thermal treatments. Lentil, black turtle,

black soybeans were boiled and steamed under three pressures: regular (100C), 5 psi (108C), 15 psi (121C) for different periods of time. The

choices of time for these thermal treatments were based on texture palatability tests. The processed products were freeze-dried, and phenolic

compounds were analyzed. Antioxidant capacity was measured by two methods: DPPH-scavenging ability and ferric-reducing antioxidant

property. All thermal treatments caused significant losses of total phenolic content (TPC) and total flavonoid content (TFC); and steaming

was more effective than boiling for TPC and TFC retention. Regular boiling resulted in the lowest condensed tannin content (CTC). Some

other processing methods significantly increased CTC in cooked beans compared with their respective raw materials. For DPPH-scavenging

activity, the effect of thermal treatments was highly variety-dependent. For black turtle, DPPH-scavenging activity was significantly

increased by all treatments; and for black soybean, it was significantly decreased. For lentil, it was improved only by some treatments. All

thermal treatments significantly reduced ferric-reducing antioxidant power by 39-82%. This study provided a comprehensive understanding

of phenolic compounds and antioxidant capacity profile of 3 legume varieties subjected to various boiling and steaming processing methods;

and offered the food industry a basis to select optimal processing methods for the retention of antioxidant activity in the processed products.

AGFD 224 Predictive modeling for the accumulation of lipid oxidation products Adrian L. Kerrihard1, [email protected], Brian D. Craft2,

Kornél Nagy2, Ronald B. Pegg1. (1) Dept. of Food Sci. & Technology, The Univ. of Georgia, Athens, (2) Lipids & Off-flavours Group,

Nestlé Research Center/Nestec Ltd., Switzerland Twenty-seven commercial fat and oil samples were monitored for the accumulation of lipid

oxidation products over ∼60 days of accelerated storage (60 °C). The samples ranged from highly saturated (e.g. coconut) to highly

unsaturated (e.g. soybean) oils, and were screened for the absence of synthetic antioxidants. Primary oxidation products were monitored by

peroxide value (PV) as well as conjugated dienes and trienes (CDT). Secondary oxidation products were monitored according to 2-

thiobarbituric acid reactive substances (TBARS) and p-anisidine value (p-AnV). It was determined that the standardized summation of the

integrated areas of these four analyses exhibited high linear correlation (R (adj.) = .962) with measures of monounsaturated fatty acid

(MUFA), diunsaturated fatty acid (DiUFA), and triunsaturated fatty acid (TriUFA) compositional data. As modeled, the detriment to

oxidative stability contributed by these fatty acids exceeded the 1:2:3 ratio of their respective number of double bonds. Examination of

numerous physical/location factors and the levels of fat-soluble vitamins allowed for an improvement of the predictive model. Unsaturated

monoacylglycerols (MAGs) were shown to significantly decrease stability. Consideration of neither α-tocopherol nor β-carotene improved

the model; however, δ-tocopherol and δ-tocotrienol both exhibited a significant positive effect upon stability. The final model (R (adj.) =

.971) suggests that the long-term accumulation of oxidation products within fats and oils correlates strongly with the measured consideration

of concentrations of unsaturated MAGs, δ-tocopherol, δ-tocotrienol, MUFAs, DiUFAs, and TriUFAs.

AGFD 225 Method development for rapid characterization of phospholipid composition in different lecithin products by HILIC/MS/MS Ying Yang, [email protected], Richard Hiserodt. Corporate R&D, International Flavors & Fragrances Inc., Union Beach,

NJ The chemical composition of phospholipids in lecithin strongly influences the physicochemical properties and performance of different

type of lecithin. Consequently, a rapid and reliable characterization of phospholipid composition is crucial for many applications. However,

due to the complex nature and poor solubility of these phospholipids in water, it is not practical to use the most common analytical approach

of reverse-phase HPLC/MS/MS. Consequently, there are not many technical publications describing phospholipid composition. In the

present study, an HILIC-electrospray ionization (ESI)-MS-MS method was developed for the separation and identification of the chemical

composition of different phospholipid classes and molecular species. A full separation of the entire composition was achieved in 20min. The

further data process by using SIEVE software provided a full characterization of key chemicals in variety of lecithin products.

HILIC/MS/MS was shown to be a useful tool for establishing the compositional profile of phospholipids in lecithin products.

AGFD 226 Peroxidase-based hydrogen peroxide assays in biological systems Shu Jiang, [email protected], Michael H.

Penner. Dept. of Food Sci. and Technology, Oregon State Univ., Corvallis, Hydrogen peroxide quantification is of broad interest due to the

common use of hydrogen peroxide as an oxidizing agent in industrial processing and laboratory research. Hydrogen peroxide assays are also

of general importance for biological studies aimed at understanding the role of in situ generated reactive oxygen species. In the latter scenario

particularly, assays amenable to high throughput processing are needed. Enzyme-based methods are appropriate for such applications. A

problem commonly encountered when using enzyme-based methods to quantify the level of hydrogen peroxide in biological samples is assay

interference due the presence of assay-modifying endogenous compounds. This type of interference has limited the applicability of

peroxidase/chromophore-linked assays which are commonly used elsewhere for high throughput screening (e.g., the glucose

oxidase/peroxidase assay for glucose quantification). Potential mechanisms of assay interference include enzyme inhibition/inactivation,

substrate competition and product modification. In the present study we addressed the different mechanisms of interference using the

following system: horseradish peroxidase, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and a hydrogen peroxide-

containing garlic extract. Included experiments evaluated the nature of assay-interference in this system, which is overwhelmingly due to

reduction of generated ABTS-radicals. Methods to circumvent the interference are presented; the methods are based on removal of interfering

hydrogen donors prior to initiating the assay. The results from this work are expected to be generally applicable to other peroxidase-based

assays for the quantification of hydrogen peroxide in complex biological systems.

AGFD 227 Isomeric ratio of linalool and α-terpineol in high bush blueberry fruit Tuba Karaarslan1, [email protected],

Yanping L. Qian1, Brian Yorgey1, Chad Finn2, Michael Qian1. (1) Food Sci. and Technology, Oregon State Univ., Corvallis, OR (2)

Northwest Center for Small Fruit Research, USDA-ARS, Corvallis, OR α-Terpineol and linalool have been identified as key aroma

compounds in blueberries. In this study, the (R/S)-enantiomer distributions of α-terpineol and linalool were further studied in different

blueberry cultivars using headspace solid-phase microextraction (SPME) sampling techniques coupled with multidimensional gas

chromatography-mass spectrometry. The results showed that linalool had a strong enantiomeric excess of the (S)-form over the (R)–form, in

>50% for all of cultivars. We found that linalool (S/R) isomeric ratio in 'Duke', 'Draper', 'Bluecrop', 'Liberty', 'Elliott', 'Aurora', 'ORUS 235-4',

'ORUS 10-1' varied from 53/47 to 76/24. However, α-terpineol has an almost equal distribution of (S)- and (R)–form. The α-terpineol (S/R)

isomeric ratio in these varieties varied from 45/55 to 49/51. Moreover, harvesting time had impact on the isomeric ratio of these chiral

compounds. We found that ORUS 235.4 has a linalool (S/R) isomeric ratio of 76/24 and α-terpineol (S/R) isomeric ratio of 49/51. However,

later harvested fruits of the same variety had a linalool (S/R) isomeric ratio of 54/46 and α-terpineol (S/R) isomeric ratio of 46/54. Since

different isomer has different aroma characteristics and sensory threshold, understanding the aroma isomer formation will provide useful

knowledge about the aroma quality of agricultural products.

AGFD 228 Evaluation of the phenolic composition and antioxidant capacity of Oregon Blueberries and their extract Jingyuan Wang1,

[email protected], William Mullen2, Boris Nemzer1,3. (1) FutureCeuticals Inc., Momence, IL (2) Univ. of Glasgow, UK (3)

Dept. of Food Sci. and Human Nutrition, Univ. of Illinois at Urbana Champaign, Blueberries have been found to have high phenolic

compounds and antioxidants, which can be used for reducing the risk of chronic diseases and potential health benefits. The object of this

work was to evaluate the composition of the polyphenols and antioxidant capacity in Oregon Blueberries and their extracts. HPLC-PDA-HR-

MS was used for the identification and quantification of phenolic compounds. A total of twenty-eight phenolic compounds were detected and

quantified in four blueberries samples. The distribution of these polyphenols is similar in both whole fruits and extracts, showing no major

difference in processed extracts. Anthocyanins, the main phenolic components, were two to three folds higher than previously tested in whole

fruits. The antioxidant capacity was tested using ORAC 5.0 assay (Oxygen Radical Absorbance Capacity) against the scavenging capacity of

five physiologically major radicals respectively as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH). These results provide evidence that Oregon

blueberries have high content of phenolic compounds of which would be a rich source of antioxidants for us to take advantage.

AGFD 229 Bilayer properties of hydroxytyrosol- and tyrosol-phosphatidylcholine lipids Kervin O Evans, [email protected],

Joseph A Laszlo, David L Compton. Ag. Res. Serv., USDA, Peoria, IL Tyrosol and hydroxytyrosol are phytochemicals abundantly found in

olive oil. Transphosphatidylation of tyrosol and hydroxytyrosol with dioleoylphosphocholine resulted in phospholipids with antioxidant

properties. The ability of these phyto-phospholipids to form liposomes and supported bilayers were explored. The nanoscale forces (Van der

Waals, hydrophobic force, electrostatic interactions) between lipid molecules limit the size of hydroxytyrosol-phosphatidylcholine liposomes

to 86 ±7 nm in diameter; these forces also prove to make hydroxytyrosol- phosphatidylcholine liposomes quite robust and difficult to rupture

on silica surfaces. Tyrosol- phosphatidylcholine readily forms liposomes as small as 62 ±5 nm in diameter and will more easily rupture to

form a supported bilayer. The rate of rupture on silica surfaces is demonstrated to be influenced by pH.

AGFD 230 Impact of traditional African processing and cooking methods on cyanide concentrations in biofortified cassava (Manihot esculenta) Chenghao Zhu1,2, [email protected], Michael R La Frano1, Yimeng Cai1,2, Betty J Burri1. (1) Western Human Nutrition

Research Center, USDA, ARS, Davis, CA (2) Dept. of Food Sci. and Technology, Univ. of California Davis, Cassava is an important staple

crop, especially in Africa. It accumulates cyanide in roots, reaching concentrations from 200 to 600 g/kg fresh weight. Traditional cassava

root processing methods are used to reduce cyanide content. Since cassava is a poor source of most nutrients except carbohydrates and it is

cultivated where vitamin A deficiency is a common problem, biofortification of cassava with beta-carotene is being implemented. In this

study, biofortified cassava from Nigeria was processed to make seven traditional African cassava foods: gari, fermented and non-fermented

fufu, eba, boiled cassava, sun-dried and oven dried cassava. The effects of these processed on cyanide concentrations was measured by

colorimetric kit (La Motte, CA, USA). Boiling sun-drying, oven drying, making fermented and non-fermented fufu, and garification removed

99, 98, 98, 92, 99 and 96 % of cyanide, respectively. We then investigated which processing steps were most effective in removing cyanide

from biofortified cassava. Among all the processing steps, fermentation, pressing and dehydrating were great methods for reducing cyanide

(decreasing cyanide concentrations by 38.92, 68.93 and 96.76%, respectively). Heating methods also were effective in reducing cyanide.

Biofortified cassava is used in developing countries to provide vitamin A, so reducing cyanide while retaining carotenoid concentrations

through appropriate processing methods is crucial. Fortunately, some of the methods that resulted in large decreases of cyanide (fermentation

and pressing) resulted in only negligible losses of carotenoids. These results suggest that longer fermentations, and greater removal of water

by pressing, might result in effective cyanide removal from cassava, with little or no loss of beta-carotene.

AGFD 231 Impact of concentration and variety of oil on the absorption of carotenoids from mandarin oranges and red grapefruit

Xiao Qui, [email protected], Betty J Burri. Western Human Nutrition Research Center, USDA, ARS, Davis, Beta-cryptoxanthin

(CX) is a carotenoid antioxidant found mainly in citrus fruit that can form vitamin A. There are few studies of CX absorption and

metabolism, but these indicate that CX is absorbed better than most carotenoids from foods. One unanswered question is whether dietary fat

increases CX absorption. Dietary fat increases the absorption of most carotenoids from foods, but the absorption of CX from food is already

high, and so might be less influenced by fat. This study elucidates the impact of oil concentration and variety on the absorption of CX, beta-

carotene (BC) and lycopene (LY) from citrus fruit. Measurements include recovery rate from the undigested citrus fruit (mandarin oranges

and red grapefruit), and carotenoid bioaccessibility. Carotenoid bioaccessibility was determined by measuring the amount of carotenoid

micellization during in vitro digestion. Two commercial oils: canola oil and olive oil, with different degrees of unsaturation of

triacylglyceride acyl groups were compared. Adding oil to raw citrus fruit significantly increased CX, BC, and LY recovery rates and

bioaccessibility. No significant differences were observed between the canola oil and olive oil treatments. Carotenoid bioaccessibility was

relatively high in citrus fruit, as expected, varying from 11-22%, 17-29%, and 33-51% in LY, BC, and CX, respectively. The largest increase

in CX and LY bioaccessibility was observed after addition of 2% oil, while the highest BC bioaccessibility was seen with 4% oil. The

recovery rate and bioaccessibility was highest for CX, followed by BC and LY, possibly because of differences in their lipophilicity.

AGFD 232 Determination of biophenols in olive oil Li Sheng, [email protected]. Dept. of R&D, EPL Bio Analytical Services, Niantic,

IL Vegetable oils contain various antioxidants, including vitamin E and unsaturated fatty acids. Some of these oils, especially olive oil,

contain another group of antioxidant – phenolic compounds. The health benefits from the phenolics have recently been published with the

rising recommendation of communicating these effects on food labels. As an official testing method is unavailable from AOCS and AOAC,

we developed an HPLC method based on the biophenol method of the International Olive Council. Many analytical standards are

commercially unavailable for biophenols, and neither retention time nor capacity factor can be used in chromatograms for biophenol

identification. Therefore we identified a set of available standards with different retention times to spread across the chromatogram in

addition to an internal standard. The biophenol profile can thus be established referring to these standards. More than 20 biophenols were

included in this method. Different brands of olive oil and several types of vegetable oils were sampled and tested. Extra virgin olive oil was

found to have the highest content while little biophenols were found in processed olive oil and other vegetable oils. For the other vegetable

oils different biophenol profiles were also observed. This method has great potential in olive oil authenticity testing, and in quality control to

differentiate substandard olive oils.

AGFD 233 Evaluation of thermostable enzymes for processing sugar beet pulp Brett J. Savary, [email protected], Jianfeng (Jay) Xu,

Jose C. Tovar, Ningning Zhang. Arkansas Biosciences Institute, Arkansas State Univ., Jonesboro, Sugar beets are targeted for expanded

industrial sugar (sucrose) production beyond traditional growing regions to meet national needs for advanced biofuels, renewable chemical

feedstocks, and conversion to value-added biobased products. Enzyme technologies may be useful in processing beets and for remodeling

root cell walls. We are producing thermostable glycohydrolases and applying them to manipulate structural polysaccharides present in sugar

beet pulp. We hypothesize that limited action by thermostable enzymes on pectin can reduce water-holding capacity for lowering energy

inputs during drying and can solubilize arabinose-rich polysaccharides for improved recovery and utilization. Demonstrating these benefits

will establish a rational basis to express directly these thermostable enzymes in sugar beet roots to obtain processing benefits in an

economical viable and environmentally sustainable manner. We will present our recent results with developing a citrus pectin methylesterase

and a Bacillus denitrificans endo-arabinanase towards these purposes.

AGFD 234 Isolation of functional components from red rice bran for evaluating their colon-specific health benefits Brett J Savary1,

[email protected], Ming-Hsuan Chen2, Ningning Zhang1, Jianfeng (Jay) Xu1, Shiguang Yu1. (1) Arkansas Biosciences Institute, Arkansas

State Univ., Jonesboro, (2) Dale Bumpers National Rice Research Center, USDA-ARS, Stuttgart, AR Whole-grain pigmented rice products

can contribute diverse functional components to the diet to promote improved gastrointestinal health in humans. We are isolating feruloylated

arabino-oligosaccharides and proanthocyanidin polymers from red-pigmented rice bran to evaluate individual and synergistic bioactivity in

promoting innate immune responses in human colonocytes. A better understanding of the function, bioavailability, and interactions of these

rice bran components in colon functioning will determine their dietary utility and identify effective processing technologies for formulating

safe, high quality rice products containing these components in a sustainable manner. We present our results to isolate these components

from red rice bran and to determine their bioactivity in modulating T84 colonocyte response to pro-inflammation factors.

AGFD 235 Dietary rice bran phytochemicals and microbial metabolites for colorectal chemoprevention Amy M. Sheflin1,

[email protected], Erica C. Borreson2, Melissa J. Wdowik1, Sangeeta Rao3, Regina J. Brown4, Adam L. Heuberger5, Corey

Broeckling5, Elizabeth P. Ryan1,2, Tiffany L. Weir1. (1) Dept. of Food Sci. and Human Nutrition, Colorado State Univ., Fort Collins, (2)

Dept. of Environmental and Radiological Health Sciences, Colorado State Univ., Fort Collins, (3) Dept. of Clinical Sciences, Colorado State

Univ., Fort Collins, (4) The Anschutz Medical Campus, Colorado School of Public Health, Univ. of Colorado, Aurora, (5) Proteomics and

Metabolomics Facility, Colorado State Univ., Fort Collins Dietary rice bran (DRB) has been shown to regulate blood lipids and glucose,

modulate gut mucosal immunity, and inhibit colorectal cancer in animal and human studies. The extent to which gut microbial metabolism

following DRB intake may confer these bioactivities remains largely unknown. A total of 7 healthy adults completed a pilot, placebo-

controlled, randomized, single-blinded DRB intervention trial. Participants were randomized to either consume DRB (30g/day) or placebo

control through study-provided meals and snacks for 28 days. Stool samples were collected at baseline, 2 weeks and 4 weeks and analyzed

for global metabolite profiles and short chain fatty acids (SCFA) using Gas Chromatography-Mass Spectrometry (GC-MS) and bacterial

community dynamics were assessed by 454 pyrosequencing. Bacterial taxa associated with resistant starch degradation, polysaccharide

fermentation, and/or butyrate production were significantly increased after 2 and 4 weeks of rice bran consumption. These included

representatives from Methanobrevibacter, Ruminococcus, Anaerostipes, Bifidobacterium, and Clostridium cluster XI (p < 0.01). Microbiota

changes were coupled with significant increased levels of branched chain fatty acids (BCFA) and secondary bile acids. A 12% increase in

Indole-2-carboxylic acid, a phenolic component of brown rice, and ten microbial metabolites were changed with the dietary intervention that

suggests novel microbial metabolic interactions may promote colonic production of anti-inflammatory metabolites. These findings warrant

future investigations of DRB intake and evaluation of stool-associated microbial metabolites for colon cancer chemoprevention.

AGFD 236 Superheated steam rice cooking machine: The taste and freshness of cooked rice with lower energy consumption Hatsuho

Takemitsu1,5, [email protected], Yasuhiro Hayashi3, Yoshihiro Sako3, Hiroshi Yamaguchi4, Hiroshi Inui5, Shinichi

Kitamura2. (1) International Polysaccharide Engineering (IPE) Inc., Sakai, Osaka, Japan (2) Dept. of Life and Environmental Sciences,

Osaka Prefecture Univ., Sakai, Osaka, Japan (3) Acesystem Co., Ltd., Izumi, Osaka, Japan (4) Dept. of Energy and Mechanical Engineering,

Doshisha Univ., Kyotanabe, Kyoto, Japan (5) Dept. of Clinical Nutrition, Osaka Prefecture Univ., Sakai, Osaka Japan We investigated the

physicochemical and sensory properties of cooked rice prepared with a newly developed superheated steam rice cooking machine shown in

Fig.1. Rice prepared with an ordinary electric rice cooker was used as a reference. We stored the two types of rice at 5ºC and compared them,

obtaining the following results. 1) The steamed rice did not harden or decrease in stickiness after storage. 2) The steamed rice maintained a

higher degree of gelatinization during storage than ordinary cooked rice did. 3) After slicing and staining grains of rice with aqueous iodine

solution, the steamed rice grains were purplish red, while the ordinary cooked rice grains appeared bluish purple. Steamed rice grains kept

their shape for the most part, while ordinary cooked rice grains were more deformed. 4) The run-off from the steaming process was analyzed

with gel permeation chromatography and it consisted almost entirely of amylose. 5) Steamed rice that had been stored at 5ºC for one day was

preferred in overall sensory evaluation.This study confirms that some amount of amylose escapes during the process of steaming rice, and as

a result steamed rice shows slower retrogradation.The shelf-life of this cooked rice is longer and may result in less wasted spoiled rice. In

addition, we evaluate the energy efficiency of the machine, which can be improved by attaching an exhausted heat recovery system.

AGFD 237 Study on molecular mechanism of the interactions between SRBSDV viroplasms and antiphytoviral agents Li Xiangyang,

[email protected], Yu Lu, Yang Xia, Li Pei, Yang Song, Song Baoan. Dept. of chemical biology, State Key Laboratory Breeding

Base of Green Pesticide and Agricultural Bioengineering, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of

Education, Guizhou Univ., Guiyang, Guizhou China South rice black-streaked dwarf virus（SRBSDV）is a new kind of plant virus that

severely affects rice production in Southeast Asia, the viroplasms of SRBSDV is the replication and synthesis of genomic nucleic acid, which

had closly related with virus infection. At present, some effective Antiphytoviral Agents were screened through field experiment, which

possesses important application value of food security.. Nevertheless, the molecular mechanism of interaction between SRBSDV and

Antiphytoviral Agents was unclear? In this study, the viroplasm relative genes of SRBSDV in Antiphytoviral Agents was studied using

qPCR methods. The interactions between the viroplasm relative protein SRBSDV P9-1 and Antiphytoviral Agents was studied using SEC,

ITC and Native-PAGE methods in vitro. The interactions models of P9-1 and Antiphytoviral Agents was studied using crystallography and

strctural anlysis in vitro. Preliminary results from qPCR assay showed that the relative expression level of the SRBSDV S7-1 in Dufulin

displayed the highest inhibitory activity against SRBSDV genes expression1 . The formation of SRBSDV P9-1 oligomers were interfered

with Ningnanmycin using SEC and Native-PAGE methods, the hydrogen bonding interactions were founded between SRBSDV P9-1 and

Ningnanmycin using ITC method, the crystals of P9-1 (4.0 Å) was obtained using crystallography method, its will help for confirming the

binding sites and construcrting the interaction models.

AGFD 238 Effect of pH on aroma characteristics and volatile components of spray dried alcalase hydrolyzed rice bran protein concentrate with fructose added Supeeraya Arsa1, [email protected], Chockchai Theerakulkait1, Keith R Cadwallader2. (1) Dept.

of Food Sci. and Technology, Kasetsart Univ., Chatuchak, Bangkok, Thailand (2) Dept. of Food Sci. and Human Nutrition, Univ. of Illinois,

Urabana, Rice bran protein(RP) is a high-quality natural protein with low price. However, rice bran is limited consumed by human because

of its unpleasant flavor. This problem could be solved by the Maillard reaction(MR) between short-chain peptides or free amino acids from

enzymatic hydrolysis of RB and reducing sugars. The MR is the flavor-producing reaction; the volatiles responsible for roasting and baking

aroma characteristics are generated from this reaction. Many parameters; especially pH, could affect to the aroma compounds from MR.

Therefore, effect of pH on aroma characteristics and aroma compounds of spray dried alcalase hydrolyzed rice bran protein concentrate(AH-

RP) with fructose added were investigated. The AH-RP was prepared by hydrolysis RP with alcalase at pH 8.0,55°Cfor 4 h. Then, fructose

was added into liquid hydrolysates before adjusting pH to 4, 7 or 10 and spray drying. Aroma characteristics and volatile compounds of the

spray dried hydrolysates (AH-RPF) were analyzed by descriptive analysis and GC-MS. The aroma characteristics of AH-RPF were

investigated. The results showed that the lowest aroma intensity(AI) of undesirable rice bran-like odor, while the highest AI of milk-powder-

like, sweet and cocoa-like aroma were found in AH-RPF at pH 7. The highest of vanillin, phenylacetaldehyde and 2-/3-methylbutanalwere

also found at pH 7. The AI of cereal-like and nut-like aroma were increased in AH-RPF at pH 4 and 10, respectively. This might be due to

the higher concentration of furfural and pyrazines that occurred in the AH-RPF at pH 4 and 10, respectively. The pH of hydrolysate affected

to the aroma and volatile compounds of AH-RPF. At pH 7, AH-RPF had the highest AI of milk-powder-like, sweet and cocoa-like and the

highest concentration of vanillin, phenylacetaldehyde and 2-/3-methylbutanal. However, furfural could be generated at low pH(pH 4) and the

highest amount of pyrazines was detected in pH 10.

AGFD 239 Commercial survey of muscadine (Vitis rotundifolia) wines in the southeastern U.S. for fumonisin B2 contamination Devin C Lewis, [email protected], Renee M Goodrich-Schneider. Dept. of Food Sci. and Human Nutrition, Univ. of Florida, Gainesville The

muscadine grape and its various products are well-known and well received in the southeastern US. During grape cultivation ubiquitous fungi

such as Aspergillus niger can be found in vineyards causing post-harvest decay. This fungus is associated with the secondary metabolite and

mycotoxin fumonisin B2 (FB2). FB2 is known to cause human and animal toxicosis, and is considered a Group 2B (possibly carcinogenic in

humans) carcinogen by the International Agency for Research on Cancer (IARC). During this study a survey of commercially available

muscadine wines from Florida, Mississippi, Georgia, Alabama, Louisiana, North Carolina, and Texas were analyzed for FB2 contamination.

Previous research in Europe has shown FB2 contamination levels of wines from 1-25ppb. Currently, the U.S. FDA has no legal limit set for

total fumonisin contamination (FB1+FB2+FB3) for beverages. However, contamination limits have been set for corn products for human

consumption such as corn meal (2ppm), popcorn (3 ppm), and cleaned corn for masa (4ppm). Five ml wine aliquots were diluted with 15 ml

50 % methanol. Sample pH was adjusted to 6.5-7 with 2M tris buffer, then samples were clarified to remove any interfering compounds.

Final sample preparation and analysis was conducted via the Veratox competitive ELISA kit (Neogen Corp, Lansing, Mi) at 650nm.

Contamination levels in the wines were generally observed between 50 and 600ppb. With regard to human health, these contamination levels

fall well below the tolerable daily intake limit of 2 µg/kg body weight for a 60 kg individual.

AGFD 240 Cellulase enzyme complex produced by engineered yeast Sarah Batt Throne1, [email protected], David Wan1, Bill

Orts1, Roy Doi2, Dominic Wong1. (1) Bioproduct Chemistry and Engineering Research Unit, USDA, Ag Research Service, WRRC, Albany,

CA (2) Molecular and Cellular Biology, UC Davis, Cellulase enzyme cocktails have potential value in the biorefining of renewable feedstock

(such as crop residues, straws, and grasses) to biofuels and other bioproducts. Clostridium cellulovorans is a useful source of cellulase genes

because it produces cellulase systems that degrade crystalline cellulose. The genes of three C. cellulovorans cellulases (endoglucanase,

exoglucanase, and b-glucosidase) were cloned into the industrial yeast Saccharomyces cerevisiae. The cellulase genes were cloned

individually, and also co-cloned, into S. cerevisiae. Active C. cellulovorans cellulase enzymes were constitutively expressed and secreted by

the engineered yeast. Enzyme activity was detected using blue dye-labeled CM-cellulose and cello-oligosaccharide substrates. The

degradation of CMC in engineered yeast cultures was analyzed. PCR was used to confirm the presence of the three cellulase genes in

engineered yeast clones. This cellulase enzyme complex is being studied for the digestion of cellulosic biomass to fermentable sugars.

AGFD 241 Modeling the effect of heat fluxes on ammonia and nitrous oxide emissions from an anaerobic swine waste treatment lagoon using artificial neural network Nanh Lovanh1, [email protected], John Loughrin1, Arturo Quintanar2, Maciej Ryzs3, Rezual

Mahmood2, Byung-Taek Oh4. (1) Food Animal Environmental Systems, USDA-ARS, Bowling Green, KY (2) Geography and Geology,

Western Kentucky Univ., Bowling Green, KY (3) Engineering, Univ. of Iowa, Iowa City, (4) Environmental and Bioresource Sciences,

Chonbuk National Univ., Iksan, Jeonbuk Republic of Korea Understanding factors that affect ammonia and nitrous emissions from anaerobic

swine waste treatment lagoons or any animal waste receptacles is a necessary first step in deploying potential remediation options. In this

study, we examined the various meteorological factors (i.e., air temperatures, solar radiation, and heat fluxes) that potentially affect ammonia

and nitrous oxide emissions from swine waste lagoon. Ammonia and nitrous oxide concentrations were monitored using a photoacoustic gas

analyzer. The ammonia and nitrous oxide emissions from the lagoon were monitored continuously for a twenty-four hour cycle, twice a week

during a winter month at a height of fifty centimeters above the lagoon surface. Meteorological data were also monitored simultaneously.

Heat fluxes were tabulated and correlated to the averaged ammonia and nitrous oxide concentrations. Multi-layer perceptron (MLP) neural

network predictive model was built based on the most important meteorological parameters. The results from MLP neural networks analysis

show that ammonia and nitrous oxide emissions from the swine waste lagoon were affected by heat fluxes such as net solar radiation,

sensible heat, and latent heat of vaporization. Thus it is important to consider environmental conditions (i.e., meteorological parameters such

as solar radiation, latent heat and etc.) in formulating management or abatement strategies for reducing ammonia and nitrous oxide emissions

from swine waste lagoons or any other air pollutant emissions from livestock waste receptacles.

AGFD 242 Profiling of tricin flavonolignans extracted from lignin of cereals and grass biomass Afrand Kamali-Sarvestani1,3,

[email protected], Leonardo Dacostasousa2,3, Venkatesh Balan2,3, Bruce E Dale2,3, Arthur Daniel Jones1,3. (1) Chemistry, Michigan

State Univ., East Lansing, (2) Chemical Engineering and Material Sciences, Michigan State Univ., East Lansing, (3) Great Lakes Bioenergy

Research Center, East Lansing, MI Lignin is estimated to be responsible for ∼30 percent of dry plant biomass, and its presence impairs

digestion of grasses in conversions to biofuels or as livestock feed. Grasses and cereals are major food sources for livestock, but our

understanding of the characteristics of the lignin in grasses contains many gaps. Our recent research has profiled extractable lignin and

polyphenols from 6 different grasses (corn stover, wheat straw, rice straw, miscanthus, switchgrass, and sorghum) and compare these profiles

with a hardwood (poplar) Use of ultrahigh performance liquid chromatography coupled with high resolution mass spectrometry has allowed

us to characterize novel common compounds in grasses which are not seen in extracts of hardwood. The flavone "tricin" and its derivatives

are the most abundant compounds in methanolic extracts of these grasses. Extracts of all studied grasses contained substantial amounts of

tricin covalently linked to one or more monolignols, and the presence of these flavonolignans suggests an important role for tricin in the

formation of lignin in grasses.

AGFD 243 Antibiotics and aquaculture: Detected residues and microbial resistance risks Hansa Y Done, [email protected], Rolf U

Halden. School of Sustainable Engineering and the Built Environment, Arizona State Univ., Tempe, The annual global production of seafood

by aquaculture has more than tripled within the last two decades, now estimated to exceed over 83 million metric tons per year worldwide.

Many reasons exist for this expansion, including adequate feed nutrition, optimized genetic lines, and increased demand for a good source of

high-quality protein. Another main reason is improved control of infections, mostly by the prophylactic usage of antibiotics. Previous

research has shown residual concentrations of antibiotics to be found in aquacultured seafood meant for human consumption, and speculated

about the potential for antibiotic resistance to develop. However, few studies have screened for concentrations in the top consumed seafood,

and for the most commonly used aquaculture antibiotics. Here, we screened for 47 of the most common antibiotics used in aquaculture, plus

ones commonly used in human medicine, in 27 shrimp, salmon, catfish, trout, tilapia, and swai samples from grocery stores in the

Southwestern US. Using composite sampling and liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS), five antibiotics

were detected (in units of ng/g fresh weight) above the limits of detection: sulfadimethoxine, ormetoprim, virginiamycin, oxytetracycline and

its 4-epimer. All samples complied with U.S. regulations, although microbial risks may still present and were not assessed in this work. A

literature review showed that aquaculture has been linked to resistance development, with topical reports increasing more than 8-fold from

1991-2013. Thus, although results indicate a low risk of inadvertent drug exposure from seafood consumption, risks from antibiotic

resistance are increasing, constituting a research priority.

AGFD 244 Contamination of endemic plants of Amazonia by ubiquitary pollution: Persistent organic pollutants (POPs)

determination by GC-MS/MS Stefano Falcinelli1, [email protected], Martino Giorgini2, Bartolomeo Sebastiani3. (1) Dept. of Civil and

Environmental Engineering, Univ. of Perugia, Perugia, , Italy (2) Laboratorio Analisi Chimico-Fisiche- Microbiologiche e di Radioattività

Ambientale, Vis Medicatrix Naturae s.r.l., Marradi, Firenze, Italy (3) Dept. of Chemistry, Biology and Biotechnology, Univ. of Perugia,

Perugia,, Italy We report on the results of an analytical investigation about the contamination on three officinal plants of Amazonian rain

forest due to Persistent Organic Pollutants (POPs), like organochlorine pesticides and polychlorinated biphenyls (PCBs). The analyzed plants

- "balsamina" (Impatiens Balsamina), "mullaca" (Physalis Angulata) and "graviola" (Annona Muricata) - come from the Amazonian forest of

the Peru where they grow spontaneously. All the three plants are well known for their numerous therapeutic properties and commonly they

are used in the traditional medicine against several diseases like cancer, fever, diabetes, etc. A portion of about l0 g for each vegetable sample

was submitted to extraction procedure with hexane-acetone (1:1, v/v) solution by using soxhlet technique for 24h, following procedures by

ISTISAN 99/28. The three extracts were analyzed by Gas Chromatography-Tandem Mass Spectrometry (GC-MS/MS) and Multi Reaction

Monitoring (MRM) techniques (by using ion trap detector Varian Saturn 2200 system) after their purification by chromatography on celite

column eluted with n-hexane (ISTISAN 99/25). The obtained results show the presence of DDT and its metabolites, like DDD e DDE in the

three analyzed samples and of hexachlorobenzene only in the "graviola" (0.041 μg/kg). The total POPs quantities are in the concentration

range of ppb, varying from 0.349 and 0.614 μg/kg respectively for "mullaca" and "graviola", up to 2.328 μg/kg in the case of "balsamina".

These concentration values are an indication of a plants contamination in trace due to the organochlorinated pesticides coming from an

ubiqitary pollution and not from a direct use of these substances in the place of origin of the samples. Finally, concerning the PCBs

determination, the analysis GC-MS/MS excludes their presence in all the three plants investigated: the concentration values are in this case

lower than the detection limit of the method (0.003-0.013 μg/kg).

AGFD 245 Study of the potential a long term of the essential oil from Croton rhamnifolioides (Euphorbiaceae) to control the spread of the mosquito Aedes aegypti Geanne K. N. Santos1, Kamilla A. Dutra1, Bheatriz Nunes de Lima1, Thaysa G.C. Anjos1, Patrícia M.G.

Paiva3, Thiago H. Napoleão3, Claudia A. Maranhão2, Fabíola S.V.C.B. Silva2, Sofia S.F. Brandão2, Daniela M.A.F. Navarro1,

[email protected]. (1) Fundamental Chemistry Dept., UFPE, Recife, Pernambuco Brazil (2) Instituto Federal de Educação, Ciência e

Tecnologia de Pernambuco, Recife, Pernambuco, Brazil (3) Departamento de Bioquímica, UFPE, Recife, Pernambuco, Brazil Natural

products represent important alternative sources of insecticidal agents for use in the control of insect vectors of human diseases. In a

continuation of our quest for novel bioactive plant products, the leaf oil of Croton rhamnifolioides Pax & K. Hoffm. (Euphorbiaceae), a plant

widely distributed in the northeast of Brazil, was screened for larvicidal activity and oviposition deterrent effect against the dengue mosquito

Aedes aegypti. We also investigated how three years of storage affects the chemical composition of the oil and its biological activities against

A. aegypti. The essential oil was extracted from dried leaves of C. rhamnifolioides by hydrodistillation, and the constituents were identified

by gas chromatography-mass spectrometry. A total of 57 and 30 components were identified in the aliquots of Fresh and Stocked essential

oils, respectively. Sesquicineole (16.79%), α-phellandrene (12.83%) and 1,8-cineole (7.24%) were the majors compounds in aliquots of Fresh

essential oil but chemical composition of Stocked essential oil showed the increase of 1,8-cineole (18.61%) and decrease of Sesquicineole

(1.77%) but α-phellandrene was maintained the similar amount exhibit in aliquots of Fresh oil. The essential oil exhibited substantial

larvicidal activity against 4thinstar larvae of A. aegypti in aliquots of Fresh (LC50=122.35 ppm) and aliquots of Stocked (LC50 = 89.03 ppm)

essential oil. The pure α-phellandrene was strongly active with an LC50= 39.3 ppm. In addition, the effect of leaf oil trypsin-like activity

from larvae gut was determined to investigate larvicidal mode-ofaction. Trypsin-like activity from larvae was inhibited in vitro by leaf oil and

thus larvicidal effect may involve inhibition of this enzyme. The leaf oil acted as an oviposition deterrent at concentrations of 50 and 100

ppm when tested against gravid females of the dengue mosquito. The results show that α-phellandrene and essential oil of C. rhamnifolioides

could find application in a long term as a commercial natural product in the control of A. aegypti and in the management of dengue fever.

AGFD 246 Chemical composition and larvicidal activity against Aedes aegypti mosquito of essential oils of Eugenia brejoensis Mazzini (Myrtaceae) leaves Patricia Cristina Bezerra-Silva1, [email protected], Alexandre Gomes Silva2, Renata Carla Corrêa

Alves2, Clovis Macêdo Bezerra Filho2, Leilane Marina Morais Santos2, Mary Ann Foglio3, Márcia Vanusa Silva2, Maria Tereza dos Santos

Correia2, Daniela Maria do Amaral Ferraz Navarro1, [email protected]. (1) Dept. of Fundamental Chemistry, Federal Univ. of

Pernambuco, Recife, Brazil (2) Dept. of Biochemistry, Federal Univ. of Pernambuco, Recife, Brazil (3) Centro Pluridisciplinar de Pesquisas

Químicas, Biológicas e Agrícolas, Univ. of Campinas, São Paulo, Brazil The essential oils of the leaves of Eugenia brejoensis an endemic

species from Brazil's northeastern caatinga were obtained by hydrodistillation and analyzed by GC–MS showed. This is the first report of the

composition of the essential oil of this species. The majors' components belong to sesquiterpenes (62.66%) and oxygenated sesquiterpenes

(26.64%), being δ-cadinene (22.6%), β-caryophyllene (14.4%), α-muurolol (9.34%), α-cadinol (8.49%) and bicyclogermacrene (7.93%) as

main constituents of E. brejoensis leaf essential oil. The essential oil showed moderate larvicidal activity (CL50 = 214,7 ppm) against Aedes

aegypti mosquito. Essential oils of Myrtaceae species revealed the constant presence of δ-cadinene, β-caryophyllene and bicyclogermacrene

as majors components corroborating our results. Essential oil of Eugeniaspecies were reported to present many biological activities and the

identification of the components of a new source of essential oil could lead to discovery of new bioactive compounds.

AGFD 247 Fate of five selected pesticides in a tropical environment Raymond R. Reid, [email protected], Tara P.

Dasgupta. Dept. of Chemistry, Univ. of The West Indies, Kingston, Jamaica Although pesticides are used extensively in Jamaica, studies on

the effectiveness and persistence of five pesticides, alachlor, diquat, paraquat, methomyl and oxamyl in soil and water are limited. Hence, the

fate of these selected pesticides in a tropical environment was studied with emphasis on hydrolysis, photolysis, volatilization, leaching,

surface run-off and biodegradation. Kinetic investigation confirmed that the degradation of these pesticides by hydrolysis is extremely slow

and hence, ineffective; however, photolysis was the most effective tool for degrading the selected pesticides. With respect to adsorption and

leaching, diquat and paraquat were adsorbed strongly to the soil and hence reduces the threat of rapid environmental pollution. Volatilization

occurred in the following order: Alachlor > Methomyl > oxamyl > paraquat > diquat. Biodegradations using the white rot fungus ,

Phanerochaete chrysoporium and the bacterium Pseudomonas putida were found to be effective in degrading alachlor, methomyl and oxamyl

but had little effect on paraquat and diquat. The method of analysis employed for pesticides remaining in experimental solutions were either

Gas Chromatogrph with mass spectrometric detector or High Performance Liquid Chromatograph with diode-array detector. Results obtained

will be discussed in detail in the presentation.

AGFD 248 Residual levels of furan in some Caribbean foods and its kinetic interactions with low molecular weight biological reductants Samantha R Brown-Dewar, [email protected], Tara P Dasgupta, Paul T Maragh. Dept. of Chemistry, The Univ. of the

West Indies, Mona, Kingston 7, St. Andrew, Jamaica The potential carcinogenic effects of furan in humans and the recent discovery of furan

in commercial foods have stimulated tremendous interests; prompting the investigation of the levels generally found in food across the world.

Caribbean foods, that are both commercial and home-prepared were selected for determination of residual levels of furan, and to date, data

have been collected on commercial fruit juices. A method applying Purge and Trap Gas Chromatography Mass Spectrometry (P&T/GC/MS)

was validated and used to quantify residual levels of furan in some Caribbean fruit juices. Furan was quantified in commercial juice samples

with a limit of detection (LOD) of 0.2 ppb, limit of quantification (LOQ) of 0.7 ppb and recovery of 97-103% with a RSD ≤ 10%. The levels

of furan found in the commercial juice samples were below the LOQ. The volatility of furan makes the study of its kinetic interactions very

challenging and as a result different methods were explored. The kinetics of the interactions of furan with low molecular weight biological

reductants such as glutathione, and the interactions of glutathione with model furan metabolites such as butyraldehyde, were investigated

spectrophotometrically. The implications of our findings will be discussed.

AGFD 249 Characteristics and polyclonal antibody of a novel polysaccharide ACP-1 produced from mycelial strain NPU-50 of Antrodia camphorate Jia-Hsin Guo, [email protected]. College of Agriculture, Dept. of Food Sci., National Pingtung Univ. of

Science and Technology, Pingtung, Taiwan Republic of ChinaInternational College, International Master’s Degree Program in Food Sci.,

National Pingtung Univ. of Science and Technology, Pingtung, Taiwan Republic of China Antrodia camphorata is a species known to be

available only in Taiwan. Many researchers have investigated its polysaccharides. However, no distinctive polysaccharide has been identified

yet. In this study, we isolated a mycelial strain NPU-50 from a natural fruiting body of A. camphorata. Crude polysaccharides produced

byNPU-50 in solid-state fermented brown rice were extracted and then applied to a gel filtration column equipped with a HPLC-RI detector

for purification. The results indicated that the fermented product consisted of 3 major polysaccharides with various molecular weights of 290

kDa (designated as ACP-1), 8.1 kDa (ACP-2) and 1.7 kDa (ACP-3). During the cultivation, ACP-1 increased, while ACP-2 and ACP-3

remained unchanged or diminished. The results from GC and GC-MS indicated that ACP-1 was composed of fucose, arabinose, mannose,

galactose and glucose at a ratio of 5:5:22:43:104. The glycosidic bonding between monosaccharides in the ACP-1 were mainly 1,6-galactose

linkages. The 1H-NMR spectrum indicated that ACP-1 consisted of α-D-mannose and β-D-galactose. ACP-1 stimulated proliferation of

peripheral blood mononuclear cell by 6.1 fold comparing with non-treated group. In addition, we also utilized ACP-1 to induce a polyclonal

antibody (designated as anti-ACP-1) using a rabbit. During immunodiffusion analysis, an anti-ACP-1 precipitation band was observed only

in the presence of ACP-1, but not in the presence of ACP-2, ACP-3 or lipopolysaccharides. Meanwhile, the anti-ACP-1 only performed

immune reaction with NPU-50, but not with other fungi, such as Saccharomyces cerevisiae or Rhizomucor miehei, using Western blotting.

Taken together, our results provide a molecular basis to describe at least part of the characteristics of a unique polysaccharide ACP-1, and

suggest the possibility of using the polyclonal antibody anti-ACP-1 as an instrument for assessing the genuineness and quality of A.

camphorata NPU-50 fermented products.

AGFD 250 Characterization of volatile compounds in Korean fermentation starters using gas chromatography-olfactometry and gas chromatography-mass spectrometry Seung-Joo Lee, [email protected], Hyun-Hee Jin. Dept. of Culinary and Fodservice Management,

Sejong Univ, Seoul, Rep. of Korea The volatile compounds of seven commercial fermentation starter (4 traditional Korean nuruk, 2 Japanese

style koji, 1 crude amylolytic enzyme) were extracted using a headspace-solid phase microextraction (HS-SPME) and were analyzed by gas

chromatography-mass spectrometry (GC-MS). A total 118 volatile compounds were detected, including 3 esters, 13 acids, 21 alcohols, 12

ketones, 16 aldehydes, 13 hydrocarbones, 1 pyrazines, 4 volatile phenol, 2 terpene and 33 unknown components. Acids and alcohols such as

hexanoic acid, 1-hexanol and benzene-methanol were the largest groups among the quantified volatiles. The four samples, which had the

largest differences in aroma profiles, were evaluated by GC-Olfactometry (GC-O). Four judges evaluated volatiles in each sample by GC-O.

Compounds shown to be odor-active (OA) by GC-O were identified by GC-MS and Kovats retention indices. 28 OA peaks were detected in

the four fermentation starters by GC/O. Major OA compounds detected in all four samples were hexanal, 3-methyl-1-butanol, 2-pentyl-furan,

2-octanone, 2-heptenal, 2-octenal, 1-octen-3-ol, benzaldehyde, tetramethyl-pyrazine, 2-ethyl-1-hexanol, hexanoic acid.

AGFD 251 Cross-linking and octylamine conjugation of sodium caseinate by transglutaminase and some functional properties of the products Yaqiong Zhang1, [email protected], Yuge Niu1, Lei Chen1, Liangli Yu1,2. (1) Inst. of Food and Nutraceutical Science,

School of Agriculture and Biology, Shanghai Jiao Tong Univ., China (2) Dept. of Nutrition and Food Sci., Univ. of Maryland, College Park,

Modification of food proteins is an essential tool to meet increasing requirements of technologists, nutritionists, and consumers. The

functional properties of food proteins can be modified by physical, chemical, or enzymatic treatments. This research developed a novel

enzymatic-catalyzed method to cross-link sodium caseinate and conjugate octylamine moiety into sodium caseinate. The octylamine content

in the modified product was measured by 1H-NMR and used as an index to select suitable reaction conditions, including protein

concentration and reaction time. Under the identified conditions, the functional properties of a modified product with octylamine substitution

degree of 28.96 % were evaluated. The evaluation results demonstrated that the modified product had higher surface hydrophobicity and

apparent viscosity, better emulsifying activity and thermal stability, but a less emulsifying stability; meanwhile, the dispersion formed by the

modified product exhibited a shear-thinning behavior. The modification technique might also be applied to modify other food proteins.

AGFD 252 Metabolomics approach to select discriminant markers for authentication of Asian palm civet coffee (Kopi Luwak) Udi

Jumhawan1, [email protected], Sastia Prama Putri1, Yusianto Yusianto2, Erly Marwani3, Takeshi Bamba1, Eiichiro

Fukusaki1. (1) Dept. of Biotechnology, Osaka Univ., Suita, Japan (2) Indonesian Coffee and Cocoa Research Institute, Jember, East Java,

Indonesia (3) School of Life Sciences and Technology, Institut Teknologi Bandung, West Java Indonesia Among many coffee varieties

grown worldwide, a few have been recognized as premium coffees due to their superior features. Of these premium coffees, no coffee is

perhaps more expensive than Kopi Luwak. Kopi Luwak, an exotic Indonesian coffee, is made from coffee fruit that has been digested by a

cat-like animal known as civet (Paradoxurus hermaphroditus). Despite being known as the world's most expensive coffee, there is no reliable,

standardized method for determining its authenticity. Metabolic profiling strategy using a combination of gas chromatography mass

spectrometry (GC-MS) and multivariate analysis allows identification of important coffee component (marker) for authentication. Extracts of

21 coffee beans (Coffea arabica and Coffea canephora) were analyzed and subjected to principal component analysis and orthogonal

projection to latent structures discriminant analysis. Among the selected markers, citric acid and malic acid were employed for further

validation by evaluating their differentiating abilities against various commercial coffee products. The markers demonstrated potential

application in the differentiation of authentic Kopi Luwak, imitation coffee, regular coffee, and coffee blend with 50 % Kopi Luwak fraction.

This study is the first report to address the selection and successful validation of discriminant markers for the authentication of Kopi Luwak.

AGFD 253 Antioxidant activity and Caco-2 cell permeability of compounds from black rice bran treated with cellulase (Cellulosin

T2) Shinichi Kitamura1, [email protected], Takumi Inoue1, Shiho Suzuki1,2, Midori Amako1,2, Aiko Shojo1,2, Yoji Kato3,

Hiroaki Maeda4. (1) Graduate School of Life and Environmental Sciences, Osaka Prefecture Univ., Sakai, Osaka Japan (2) International

Polysaccharide Engineering (IPE) Inc., Sakai, Osaka, Japan (3) Faculty of Education, Hirosaki Univ., Hirosaki, Aomori Japan (4) Origin

Biochemical Laboratory Inc., Nihonbashi, Tokyo, Japan Rice (Oryza sativa) is one of the most important cereal crops and provides the bulk

of daily calories for humans. Recently, much attention has been paid to bioactive components in rice. In the present study, phenolic

components and oligosaccharides from purple rice (cv. Asamurasaki) bran treated with cellulase (Cellulosin T2) were investigated to develop

new uses related to human health. Cellulosin was used for hydrolyzing plant cell walls to produce oligosaccharides and phenolic components.

The amounts extracted by water or 85% methanol were increased by about a factor of two in wt %. Their compositions were analyzed by

HPLC and spectroscopic methods including NMR. We studied the intestinal permeability of these compounds using the Caco-2 permeability

assay. Studying the permeability of compounds across a Caco-2 cell monolayer is an established in vitro method to screen for oral absorption

and to evaluate the mechanism of transport. HPLC analysis of samples derived from Caco-2 cell studies shows that several components

transport across the Caco-2 cell monolayer. The antioxidant power in component transport across the Caco-2 cell monolayer was determined

using the 'PAO' test. This assay evaluates Cu+ levels derived by reduction of Cu2+ from the action of antioxidant present in the sample. The

stable complex between Cu+ and bathocuproine occurs at 490 nm. The PAO test showed that the component transport across the Caco-2 cell

monolayer shows the same level of antioxidant activity as the apical test sample. Our studies have shown that dietary supplementation with

rice powder rich in anthocyanins and oligosaccharides could be effective in reducing oxidative stress. But the structure of the components

showing anti-oxidant effects should be the subject of further investigation.

AGFD 254 Redox-related food researches Hiroyuki Yano, [email protected]. Protein Laboratory, National Food Research Institute,

National Agriculture and Food Research Organization, Tsukuba, Ibaraki Japan Evidences are accumulating to suggest that redox regulation,

i.e., a reversible cleavage of the disulfide bond of proteins, plays critical roles in food chemistry. The unique disulfide network formation of

gluten from gliadin and glutenin has made wheat a principal crop worldwide. Also, in some cases, a region around the disulfide bond of a

food protein is protease-resistant, and the residual fragment occasionally becomes an allergen. In this presentation, we introduce the redox

proteomics technique which allows comprehensive analysis of the disulfide cross linking of proteins. Application of the technique in

clarifying the cereal biology as well as in the detection of food allergens is demonstrated. Also shown are the recent approaches in controlling

redox status of food proteins by glutathione or thioredoxin. Glutathione is a naturally-occurring peptide, whereas thioredoxin is a redox

enzyme known to present in almost all organisms. Both cleave the disulfide bond of their respective specific target proteins. Basic studies for

the development of less allergenic food as well as food with improved physical properties are introduced.

AGFD 255 Utilization of the disaster food Naomi Katayama, [email protected]. Food Sci. and Nutrition, Nagoya Women's Univ.,

Nagoya, Aichi, Japan Whenever a disaster is caused , the people are going to secure food and water in each family . Everyone will be

prepared for a disaster at that time . However , the people forget to think about disaster food and water when we spend our time without

problem during several years. We forget to eat the disaster food in most cases. As a result, we may will throw it away. In this presentation,

we suggest that we eat in disaster foods in daily life. Because, the disaster food is not special food, it is the delicious food. Now In Japan, the

disaster food which can be stored for 3 to 5 years is easy to get. The rice which is Japanese staple food and a freeze dry product of the miso

soup are main stream. A side dish includes the canned food of the fish and canned food of the meat. We can eat these disasters foods in 15

minutes by using hot water and in 60 minutes by using cold water. The tableware is not necessary. The spoon was set together, too. A

preservation bag becomes the tableware. The disaster food is suitable for breakfast very much. The disaster food can be fit for the midnight

snack of the examinee. The disaster food is very usefull for overseas travel and mountain climbing. Because there are many kinds, a

combination is free. The taste is superior in nourishment balance deliciously. We think it is good idea to use the disaster food in daily life.

AGFD 256 Production of a monoclonal antibody against aflatoxin B1 and its application in enzyme-linked immunosorbent assay and rapid immunochromatographic strip Jiun-Wei Liu, Chuan-Chen Lu, Feng-Yih Yu, [email protected]. Dept. of Biomedical Sciences,

Chung Shan Medical Univ., Taichung,, Taiwan Republic of China Aflatoxin B1 (AFB1) is carcinogenic mycotoxin produced by Aspergillus

flavus and Aspergillus parasiticus. Monoclonal antibody (mAb) specific to AFB1 were produced from a hybridoma cell line, 3F6, generated

by the fusion of P3/NS1/1-AG4-1myeloma cells with spleen cells isolated from a BALB/c mouse immunized with AFB1-bovine serum

albumin. The 3F6 mAb belongs to the immunoglobulin G1 isotype. A competitive direct enzyme-linked immunosorbent assay (cdELISA)

and a competitive indirect ELISA (ciELISA) were established for antibody characterization. In the cdELISA, the concentrations causing 50%

inhibition of binding of AFB1-horseradish peroxidase to the antibody by AFB1, AFB2, AFG1, and AFG2 were found to be 0.052, 0.050,

1.820, and 1.270 ng/mL, respectively. A rapid and sensitive mAb-based gold nanoparticle immunochromatographic strip (immunostrip)

method was also established. This strip has a detection limit of 2.0 ng/ml for AFB1and can be completed within 10 min. Closely examining

16 samples by cdELISA revealed that 9 were slightly contaminated with AFB1 from 1.61∼16.09 ng/g. Results of 9 contaminated samples

further analyzed with immunostrip assay correlate well with those obtained from cdELISA. The proposed cdELISAand immunostrip methods

are highly sensitive to the rapid screening of AFB1 in food and feed samples.

AGFD 257 Comparison of residues in Chinese mustard (Brassica chinensis Linn) following application of individual and a tank-

mixed combination of imidacloprid 9.6% SL and chlorpyrifos 40.8% EC in fields Miao-Fan Chen, [email protected], Chi-Jung Shen,

Shuan- Rung Hsiao, Hui-shan Chen. Dept. of Biotechnology, National Formosa Univ., Huwei Township, Yunlin County, Taiwan Republic of

China Applications of mixing pesticides to control the pests on crops were efficient for the IPM (Integrated pest management). A rapid

method to determine the residues of different pesticides in Chinese mustard (Brassica chinensis Linn) by single-step modified QuEChERS

method with GC-MS/MS and LC-MS/MS was developed and applied to study the residues in samples following application of individual and

a tank-mixed combination of imidacloprid 9.6% SL and chlorpyrifos 40.8% EC in fields. Fast extraction and cleanup of pesticide residues

with acetonitrile containing 1% acetic acid, anhydrous magnesium sulfate, sodium acetate, and primary secondary amine sorbent were carried

out at the same time. The linearity of the analytical response across the studied range of concentrations (0.01–0.50 mg/L) was excellent,

obtaining a correlation coefficient (r2) of >0.999. The limits of quantification (LOQ, S/N≥10) of two pesticides ranged from 0.1 to 0.2 ppb.

The recoveries of imidacloprid and chlorpyrifos in samples were 84.9-89.4% and 87.3-94.4%, respectively (fortification at 0.1, 0.4 and 0.8

μg/g; RSD: 1.0-6.1%, n=3). The residues of imidacloprid were reduced (0.41-0.86X) and that of chlorpyrifos were increased (1.2-3.0X) in

Chinese mustard samples (RSD: 0.7-12.6%, n=3) when treat with a tank-mixed combination of the two pesticides. It showed the same

phenomenon at the recommended or higher dose. The dissipation rate of pesticides on Chinese mustard was similar either individual or a

tank-mixed combination of pesticides. The half-life of chlorpyrifos and imidacloprid on Chinese mustard was around 3.0 and 6.0-6.4 days,

respectively, using the first-order equation.

AGFD 258 Neuroprotective effects of Monascus-fermented products against 6-hydroxydopamine-induced neurotoxicity in

differentiated PC-12 cells Wei-Ting Tseng1, [email protected], Ya-Wen Hsu2, Tzu-Ming Pan1. (1) College of Life Science, Dept. of

Biochemical Science and Technology, National Taiwan Univ., Taipei, Taiwan Republic of China (2) SunWay Biotechnology Company

Limited, Taipei, Taiwan Republic of China Society population is gradually moving towards aging. Relatively, demand for the treatment of

diseases of aging on the health care system has become more climb. The most common age-related neurodegenerative diseases are

Alzheimer's disease (AD) and Parkinson's disease (PD). PD was found to be the loss of dopaminergic in the substantia nigra pars compacta

(SNpc) in brain. Oral administration of levodopa remains the gold standard therapy for PD which is only effective for symptomatic relief

during early stage of PD. Therefore, there is a great demand for developing a new therapy for PD. Although the mechanisms responsible for

dopaminergic death are not fully understood, accumulating evidence from studies suggests that oxidative stress plays the key role in initiating

this cell death process. The presence of antioxidants protected against neuronal degeneration in dopamine neuron. Our research group had

used dioscorea as the substract to ferment Monascus purpureus, and found that red mold dioscorea has the antioxidants: dimerumic acid and

deferricoprogen. Hence, the study will use red mold dioscorea-fermented secondary metabolites to evaluate the improving effect on PD. In

the present study, we found intercellur reactive oxygen species (ROS) increased after treatment with 6-hydroxydopamine (6-OHDA) in

differentiated PC-12 cells. 6-OHDA induced apoptosis in differentiated PC-12 cells was mediated by caspase-3 activation. Monascus-

fermented metabolites dimerumic acid and deferricoprogen reduced 6-OHDA-induced formation of ROS and apoptosis in differentiated PC-

12 cells. We also found that dimerumic acid and deferricoprogen inhibited 6-OHDA-induced activation of caspase-3 in differentiated PC-12

cultures challenged with 6-OHDA. Dimerumic acid and deferricoprogen may protect against 6-OHDA toxicity by anti-ROS and anti-

apoptosis. We anticipate that the metabolites from Monascus fermentation may serve as a functional food for the PD.

AGFD 259 Rapid and sensitive analysis of ten pesticide residues in chrysanthemum using mixed multiwalled carbon nanotubes and primary secondary amine as cleanup sorbent Jiaying Xue, [email protected], Wenqing Jiang, Fengmao Liu, Huichen Li, Xiaochu

Chen. Dept. of Applied Chem., Coll. of Sci,, China Ag Univ, Beijing,China A sensitive and rapid multi-residue analytical method for

simultaneous determination of 10 pesticides (cyromazine, carbendazim, pyrimethanil, imidacloprid, triadimenol, metalaxyl, hexaconazole,

thiophanate-methyl, pyraclostrobin, and abamectin) in chrysanthemum, a popular Chinese herbal medicine (CHM), was developed and

validated by high-performance liquid chromatography/tandem mass spectrometry. As a complex matrix, isolation of pesticides from

chrysanthemum needs complicated cleanup procedures, involving gel permeation chromatography and solid phase extraction, and also

presented relatively high limits of detection. Therefore, the development of a rapid multi-residue analytical method with sufficient cleanup

and high sensitivity in chrysanthemum at trace levels is clear needed. A novel carbon-based nanomaterials, named multiwalled carbon

nanotubes (MWCNTs) mixing with primary secondary amine (PSA) as the cleanup sorbent was applied to removing interferences in

chrysanthemum samples. The potential of MWCNTs as sorbents for extracting pesticides from water, juice, vegetable, and tea samples has

been reported. However, there is no information on its mixture application in the field of complex matrices, such as CHM. In this work,

several factors, including the type and size of extraction solvent and cleanup sorbent, that affect the performance of the method were

optimized. Under the optimum conditions, the target pesticides were extracted with a mixture of 10 mL acetonitrile/water (85:15, v/v) in

presence of the mixture of 5 mg MWCNTs and 30 mg PSA to absorb interferences and compensate for the matrix effects by shaking for 10

min. For validation purposes, recovery studies were carried out at two concentration levels, yielding recoveries in the range of 85.9-95.1%,

except for cyromazine (58.3-70.3%), with relative standard deviations of 3.5–9.7%. The limits of detection were in the range 0.001–0.01

mg/kg. The procedure concluded as a strong potential for its application in multi-residue analysis of complex matrix to assure food safety.

AGFD 260 Studies on the aroma and quality of young fig (Ficus carica) wines fermented by different yeasts Dinghe Zhu,

[email protected], Zijun Xiao, Jianhua Zhu, Ruimin Zhong. Henry Fok School of Food Sci. and Engineering, Shaoguan Univ., Shaoguan,

Guangdong China The chemical and aromatic compositions of young wines, which were fermented in fig juice and fig pulp with seven

different strains of Saccharomyces cerevisiae, were determined by GC/MS after alcoholic fermentation. The best results were found that fig

wines fermented with S. cerevisiae Lalvin D254 and Lalvin VD10, which exhibited higher ethanol contents 12.5-13.1%, lowest contents of

residual sugar 3.03-3.04%, lowest titratable acidity 6.96-7.44 g/L(calculated by tartaric acid) and higher sensory scores 5.23-8.36 points.

Further, flavor analysis revealed that fig wine contained the yeast-generated characteristic aromatic components and the fig fruit flavor

characters, which were the main aromatic components of phenethyl alcohol, Methyl 4-hydroxybutanoate. The contents of these main

aromatic components in the fig wine fermented with Lalvin VD10 were higher than that fermented with Lalvin D254. In summary, the wine

fermented by S. cerevisiae Lalvin VD10 exhibited higher the sensory evaluation and higher aroma contents.

AGFD 261 Rational design and directed evolution of cellobiose 2-epimerase from Caldicellulosiruptor saccharolyticus for lactulose synthesis Qiuyun Shen, [email protected]. School of Food Sci. and Technology, Jiangnan Univ., Wuxi, Jiangsu

ChinaBioproduct Chemistry and Engineering Research, USDA, WRRC, Albany, CA Cellobiose 2-epimerase from thermophile

Caldicellulosiruptor saccharolyticus (CsCE) catalyzes not only epimerization reaction but also isomerization reaction of lactose into

lactulose. The reserved residues were identified by amino acid sequence alignment with enzymes from the same superfamily. Site-directed

mutagenesis of these residues showed that Arg56, His188 and His377 were strictly required for isomerization activity and Glu191 and

Glu312 were also essential for efficient catalysis. Mutants of other reserved residues, Y114A, N184A, E250A, R380A, W307A, W308A and

W372A, were all had markedly reduced isomerization activity. Based on rational design approach, the S351G substitution led to 1.5-fold

increase in half-life of thermal inactivation at 80 oC and an approximately 1.4-fold increase in catalytic efficiency. A rapid screening strategy

was also developed to effectively screen large numbers of CsCE mutants for lactulose synthesis. Through this protocol, a mutant

(A12S/F231L/K328I) with 1.85-fold improved specific isomerization activity was found by three rounds of random mutagenesis. The results

indicate the essential residues for isomerization activity of CsCE and provide valuable information on amino acid substitutions related to

improved thermostability and increased catalytic efficiency.

AGFD 262 Novel 5-iodo-1,4-disubstituted-1,2,3-triazole derivatives possessing potent antifungal activity as pyruvate dehydrogenase complex E1 inhibitors Hongwu He, [email protected], Junbo He, Li Zhang, Geyun You, Xiaosong Tan, Jian Wan. College of

Chemistry, Central China Normal Univ., Wuhan, Hubei China Pyruvate dehydrogenase complex E1 component (PDHc-E1) have been

reported as potential target for agrochemical design, because it plays a pivotal role in cellular metabolism catalyzing the oxidative

decarboxylation of pyruvate to acetyl-CoA, which is a critical step in the production of cellular energy. To identify novel antifungal lead

compounds based on inhibitors of PDHc-E1, we have now designed series of PDHc-E1 inhibitors. In this poster, a series of novel 5-iodo-1,4-

disubstituted-1,2,3-triazole derivatives (compound II ) were synthesized and evaluated their PDHc-E1 inhibitory activity and antifungal

activity. The in vitro bioassay for PDHc-E1 inhibition indicated some compounds showed potent inhibitory activity. The antifungal activity

results showed most compounds exhibited significant activity against Rhizoctonia solani and Botrytis cinerea at 100 μg/mL. Further

antifungal evaluation indicted a compound exhibited almost 5.50-fold potency than Pyrimethani against Botrytis cinerea on the basis of EC50

and EC90. This implied that compound II might be a potential fungicide leading structure for optimization.

AGFD 263 Uses of O,O-dimethyl 1-(2,4-dichlorophenoxyacetoxy)-1-(fur-2-yl)methylphosphonate (HWS) as a new herbicide Hao

Peng, [email protected], Tao Wang, Xiaosong Tan, Hongwu He. Key Laboratory of Pesticide & Chemical Biology, Ministry of

Education; College of Chemistry, Central China Normal Univ., Wuhan, Hubei China Pyruvate dehydrogenase complex (PDHc) is already

known as one of the target enzymes attacked by some herbicidally active compounds. Some 1-(substituted phenoxyacetoxy)

alkylphosphonates were approved to be competitive inhibitors of PDHc with notable herbicidal activities. Based on our previous work, O,O-

dimethyl 1-(2,4-dichlorophenoxyacetoxy)-1-(fur-2-yl)methylphosphonate (HWS) as plant PDHc inhibitor was found to be an effective

compound with excellent herbicidal activity against broad-leaved weeds at 18.75-75 g ai/ha in the greenhouse. HWS as a candidate herbicide

were further evaluated in fields. Bioassay for crop selectivity showed that HWS was safe for monocot crops, wheat, maize and rice even at

900-1200 g ai/ha, but dicot crops, cotton, soybean, peanut, and rape were sensitive to HWS. Therefore, HWS could be used in monocot crop

fields as a selective herbicide against dicotyledonous weeds. Field trials in maize showed HWS exhibited a broad controlling spectrum

against broad-leaved and sedge weeds at rates of 135-270 g ai/ha for post-emergence. The herbicidal efficacy of HWS against primary weeds

in maize fields was comparable to commercial herbicides nicosulfuron or fluroxypyr. Moreover, HWS could be translocated from leaf or

stem to root or from root to leaf or stem, namely, HWS had good phloem and xylem mobility. HWS had stronger rain stability than herbicide

2-methyl-4-chlorophenoxyacetic acid (MCPA), due to its rapid absorption and good osmosis. Toxicity evaluation showed that HWS

exhibited a low acute toxicity against rat and was not harmful to mammals. HWS was also less toxic for bee, bird, and zebra fish and

silkworm which indicated HWS as a herbicide would be safe to non-target organisms in the ecological environment.

AGFD 264 Structure-based design, screen, and synthesis of novel inhibitors against cyanobacerial fructose-1,6-bisphosphate aldolase yanliang ren, [email protected], xinya han, jian wan. College of Chemistry, Central China Normal Univ., Wuhan, Hubei

Cyanobacteria class II Fructose-1,6-bisphoshate aldolase (Cy-FBA-II) is an essential regulatory enzymes involved in Calvin cycle of

cyanobacteria photosynthesis system. Recently investigations suggest that Cy-FBA-II might be taken as a potential target for designing novel

inhibitors to chemically control harmful algal blooms (HABs). In the present study, a series of novel inhibitors were rationally designed,

synthesized and optimized based upon the structural and interactional information of Cy-FBA-II. Their inhibitory activities against Cy-FBA-

II were further examined in vitro. The experimental results showed that the compounds F24 exhibited highest inhibitory activity (IC50=3.6

µM ) against Cy-FBA-II. The probable binding mode of compound F24 was further examined carefully by using molecular docking methods,

as shown in. The consistence between docking results and experimental results suggest that present compounds have the potential to be

developed as a promising lead compound structure for novel algicides for the treatment of HABs in the future.

AGFD 265 Research on the prevention and control technology of seed coating side effects in peanut and cotton Song Han1,

[email protected], Juan Wang1, Qingxun Ji1, Yongfu Dang1, Chuanling Qiao1,2. (1) Henan Engineering Laboratory for Integrated

Control Techniques of the side effect and Injury of pesticides, Henan Naian biological Technology Co., Ltd.,, zhengzhou, henan, China (2)

State Key Laboratory of Integrated Management of Pest Insects & Rodents, Institute of Zoology Chinese Academy of Sciences, Beijing,

Seed coating possess prevention with pest, increase efficiency, save manpower material resources, and other features. Its application has

achieved remarkable economic and convenience in agricultural production, but also the existence of the use of low germination, seedling

emergence late, inhibit the adverse effects of crop growth and development. The purpose of this study is to apply a functional additive, which

cooperating with seed coating can reduce or eliminate adverse effects of the latter on cotton and peanut seedlings. Test method mainly

through germination test and pot experiment, to observe the germination index of morphology, the determination of seedling physiological

and biochemical indexes, respectively analyzed the impact of special function additives with seed coating (imidacloprid and carboxin

﹠thiram) applied to peanuts and cotton, which is concluded that special function additives has the positive impact of different level for seed

germination and seedling early of cotton and peanut. Through the study we found that peroxidase (POD) activity, malondialdehyde

(MDA)content, chlorophyll content and other indexes of different sample handling peanut are different. Compared with the controls, only

coated samples NA-B1 with coating treatment makes POD activity increased by 30%, MDA content of the sample processing NA-A6

reduced by 16%, no significant variation of chlorophyll content. But the most significant effect of seed treatment with sample is root activity,

which is one important indicators of plant uptake and transport of nutrients. All the root vigor of seeding processed with sample were higher

than the control coating, the sample NA-A1 treatment increased by 70%, indicating that root activity of imidacloprid coating peanut seedling

was inhibitory. Through the study we found that seeds germination index, seed vigor and seedling root activity of different samples were

significantly different. Compared with the controls only coated, sprouted index of sample NA-A4 processing increased by 32%, the seed

vigor increased by 34%; Samples NA-YP4 handle make root activity increased by 50%. The result showed that NA series of samples can

indeed improve the physiological activity of coating seeds and seedlings. In order to further verify the application effect of functional

additives (the above series of samples), it is necessary to carry out field plot experiment. ACKNOWLEDGEMENTS This work was

financially supported by the Special Fund for Agro-scientific Research in the Public Interest. (No. 201303030)

AGFD 266 Research on the prevention and control technology of seed coating side effects in soybean and rice Juan Wang1,

[email protected], Qingxun Ji1, Song Han1, Yongfu Dang1, Chuanling Qiao1,2. (1) Henan Province Eng. Lab. of the Side Effects of

Pesticides and Injury Prevention and Control Tech., Henan Naian Biological Tech. Co., Ltd., zhengzhou, henan, China (2) State Key

Laboratory of Integrated Management of Pest Insects & Rodents, Institute of Zoology Chinese Academy of Sciences, Beijing, In this study, a

special security features additives of seed coating agent named NA-SR was developed based on 'Naian Hercules', which was dedicated for

soybean and rice. Two independent experiments were conducted to find out if the seed coating has some side effect, and to verify the effect

of NA-SR in reducing this side effect. The temperature stress experiments in the earlier stage of germination showed that germination delay

was the result of osmotic potential degradation caused by the polymer-coating at 25°C, while there are no significant differences in the later

stage. However, the germination potential, germination index and vigor index could be significantly decreased by seed coating in soybean

after the ten days cold stress at 10°C. It was worth noting that the NA-SR could increase the germination potential, plant height and vigor

index of seed, which prevented the occurrence of side effects to some extent. As showed in pot experiment, the imidacloprid in seed coating

could inhibite the seed germination and seedling growth. By measuring the physical properties of NA-SR+seed-coating treated (treatment 1)

and only seed-coating treated plant (treatment 2), we found that, under treatment 1, the plants were more superior than them in treatment 2 in

accumulation rate of free proline, cell permeability, and Peroxidase activity (≥56.1%). These results suggested that NA-SR could improve the

stress tolerance to offset the side effects caused by seed coating. Apart from this, the pot experiment also demonstrated that the seed coating

may affect the nodule number and dry matter accumulation of soybean, while NA-SR had some effect on reduce this influence. According to

the results of above experiment, we can concluded that NA-SR do has a special function on preventing and controlling the side effects of

seed coating on soybean, and also could improve its stress tolerance in both germination and seedling stage. Acknowledgements 1.This work

was financially supported by the Special Fund for Agro-scientific Research in the Public Interest. (No. 201303030)

AGFD 267 Research on the special security features additive of seed coating side effects in peanut and cotton Qingxun Ji1,

[email protected], Song Han1, Juan Wang1, Yongfu Dang1, Chuanling Qiao1,2. (1) Henan Engineering Laboratory for Integrated Control

Techniques of the side effect and Injury of pesticides, Henan Naian biological Technology Co., Ltd., Zhengzhou, Henan China (2) State Key

Laboratory of Integrated Management of Pest Insects & Rodents, Institute of Zoology Chinese Academy of Sciences, Beijing, In this study,

"Naian Dalishi" as the main raw material, developed a special security features additives of seed coating agents in corn and wheat, by

measuring physiological and biochemical and biological characteristics, obtain special functional additives for the prevention and control

effect on seed coating side effects, and to some extent improve the resistance in disease of corn and wheat, in the early corn and wheat seed

germination and seedling. The special security features additive was named NA-MY. The results are as follows: 1.The laboratory test results

showed that thiram tebuconazole FSC on corn reduced germination emerge 16.5% and vigor index 0.1, however, by mixing NA-MY and the

seed coating agents, which could enhance the germination emerge 32.5%, vigor index 1.2 as compared with the uncoated seed; The mixtures

consisting of NA-MY and “Shuang Ban Wang” seed coating agents（the main ingredient: imidacloprid and difenoconazole） also equally

enhance the germination emerge 50% and vigor index 18.6 as compared with the uncoated wheat seed; By measuring physiological and

biochemical during seed germination, the corn seed coating agents(thiram tebuconazole) and the wheat seed coating agents (“Shuang Ban

Wang”)were found to slow the degradation of soluble starch and reduce the total soluble sugar content, thereby inhibiting the germination of

the corn and wheat, but through NA-MY can accelerate the degradation of starch, promote the generation of total soluble sugars, thereby

promoting seed germination, Which may be the cause that high germination potential of the corn and wheat seeds treatment with the mixtures

consisting of NA-MY and seed coating agents. 2.The field test results showed that the “Shuang Ban Wang” seed coating agents on wheat

reduced fresh weight 0.2g, POD 1.75U, root vigor 21.6mg/g, chlorophyll 0.28mg/g, however, by mixing NA-MY and the seed coating

agents, which could enhance the fresh weight 1.1g, POD 1.2U, root vigor 14.4mg/g, chlorophyll 0.33mg/g as compared with the uncoated

seed; The mixtures consisting of NA-MYand thiram tebuconazole FSC also equally enhance the fresh weight 0.59g, POD 7.6U, root vigor

23.2mg/g, chlorophyll 0.28mg/g as compared with the uncoated corn seed. ACKNOWLEDGEMENTS This work was financially supported

by the Special Fund for Agro-scientific Research in the Public Interest.(NO.201303030)

AGFD 268 Polyphenolic compound level in six varieties of artichoke (Cynara scolymus L.) grown in Korea Joon-Kwan Moon1,

[email protected], Kyu-Won Hwang1, Hyeong-Wook Jo1, Daniel Son2, Chun Hwan Kim2, Ki Cheol Seong2. (1) Dept. of Plant Life and

Environmental Sciences, Hankyong National Univ., Ansung, Gyounggi, Republic of Korea (2) Agricultural Research Center for Climate

Change, National Institute of Horticultural and Herbal Science, Jeju, Republic of Korea The level of polyphenolic compound in six varieties

of artichoke (Cynara scolymus L.), Imperial star, Madrigal, Violetto di chioggia, Nun 4011 AR, Tempo F1, Green glove, grown in Jeju island

Korea was analyzed by HPLC. Freeze dried different part of artichoke samples (0.1g) were extracted with 2mL of 60% MeOH in water for

24hrs and filtered with a 0.2μm disc filter. Extracts from bracts, stem, and heart of artichoke were injected to Shimadzu UFLC-PDA

connected with Kinetex C18 column (4.6X250 mm, 5 ㎛) and monitored at the wavelength of 325nm for chlorgenic acids or 280 nm for

phenolic compounds. Neochlorgenic acid (3-CQA), chlorogenic acid (5-CQA), and cynarin (1,3-diCQA) were detected in all artichoke

samples and 4,5-diCQA was contained in Madrigal and Nun 4011 AR varieties. Cynarin was a major constituent in bract followed 5-CQA

and 3-CQA. The cynarin level in bracts was ranged from 1,278.1 (Tempo F1) to 4,651.4 (Nun 4011 AR) μg/g, level in stems was ranged

from 575.7 (Green glove) to 12,991.8 (Madrigal) μg/g, and level in hearts ranged from 0 (Nun 4011 AR, Tempo F1) to 4,407.1 (Violetto di

Chioggia) μg/g. Stem part contained the highest level of cynarin and chlorogenic acids followed bracts and heart. Apigenin-7-glucoside and

luteolin-7-glucoside were detected only in bracts and hearts part of some varieties.

AGFD 269 Level of curcuminoid content in turmeric (Curcuma longa L.) grown in Korea Joon-Kwan Moon1, [email protected],

Kyu-Won Hwang1, Hyeong-Wook Jo1, Daniel Son2, Chun Hwan Kim2, Ki Cheol Seong2. (1) Dept. of Plant Life and Environmental

Sciences, Hankyong National Univ., Ansung, Gyounggi, Republic of Korea (2) Agricultural Research Center for Climate Change, National

Institute of Horticultural and Herbal Science, Jeju, , Republic of Korea Methanolic extracts from eighteen turmerics (Curcuma longa L.)

grown in Jeju island, Korea were analyzed for curcuminoids content by HPLC. 0.5 g of turmeric samples were extracted with 20mL of

methanol for 7hrs by shaking and were sonicated for 30 mins. The extracts were analyzed by HPLC-DAD using Brownlee SPP C18 column

(4.6 ｘ 100 mm, 2.7µm) after filtration. Curcumin(CUR), demethoxycurcumin (DEM), bisdemethoxycurcumin (BIS) were monitored at the

wavelength of 420 nm. K145023 variety contains the highest curcuminoids and variety number 10 contains the least amount. Total

curcuminoids in tumeric ranged from 53.9± 1.0 to 5,396.0 ± 101.8 µg/g dry turmeric weight. In decreasing order, curcuminoids found were

CUR (4,669.7 µg/g) > DEM (565.3 µg/g) > BIS (160.9 µg/g). 5 varieties contain cucuminoid less than 468 µg/g but other varieties contain

higher than 3,575.5 µg/g. The results showed that the variety of turmeric could be divided two groups depending on curcuminoid contents.

AGFD 270 Weed control and response to several herbicide on grain Sorghum Jaebok Hwang, [email protected]. Dept. of Functional

Crop, National Institute of Crop Science, RDA, Miryang, Gyeongnam, Republic of Korea There no preplant incorporated herbicides,

registered for weed control in sorghum in Korea. Field trails were conducted at two locations in 2013 to evaluate tolerance of sorghum to soil

treatment applications of methabenzthiazuron(1575 and 3150g ai/ha), simazine(750 and 1500g ai/ha), dimethenamid-P+pendimethalin (750

and 1500g ai/ha), and oxadiargyl(51 and 102g ai/ha). Methabenzthiazuron decreased plant height up to 74%, yield as much as 91%. Simazine

decreased plant height up to 87%, yield as much as 88%. Dimethenamid-P+pendimethalin decreased plant height up to 80%, yield as much

as 70%. Dimethenamid-P+pendimethalin is a herbicide used for preemergence weed control in corn. Oxadiargyl decreased plant height up to

92%, yield as much as 62%. There was no effect on plant height. These injuries were transient and had a little effect on yield. Based on these

results, only the low rate of methabenzthiazuron have potential for weed management in sorghum.

AGFD 271 Determination of residual pesticides in agricultural products using LC-MS/MS Do Hyeong Kim, [email protected]. Center

for Food and Drug Analysis, Busan Regional FDA, Busan, Republic of Korea This monitoring study was investigated to collect data on

pesticide residue levels in domestic current agricultural products of Korea. 87 kinds of pesticide upon these products were analyzed using

simultaneous multi component analytical method of Korean Food Standards Codex, and 300 samples of 26 agricultural products collected

from 9 regions were supplied for this study. For the validation of this method, the items of recoveries, linearity and limited of quantitation

(LOQ) were analyzed. Most pesticides were recovered in the range of 60∼130% with relative standard deviation generally less than 10%.

Linearity and LOQ values were 0.9900 and 4 ∼ 20ng/mL, respectively. In the results, pesticide residues were detected in 15 samples,

Acetamiprid and Azoxystrobin of them were shown a high frequency of detection in the analyzed pesticides. The levels of the detected

pesticide residues in agricultural samples were not exceed the maximum residue limits (MRLs). The results mean that the detected pesticides

were in a safe level, and the pesticide residues on the current agricultural products in Korea are properly controlled.

AGFD 272 Physical and chemical characteristics of ripened Daebong persimmon (Diospyros kaki cv. Daebong) from Korea Jong-

Bang Eun, [email protected], Kwan-Young Kim. Dept. of Food Sci. and Technology and Functional Food Research Center, , Chonnam

National Univ., Gwangju, Jeonnam, Republic of Korea The ripened Daebong persimmon is very popular in Korea, since it is sweet and

delicious and is high in the components for physiological functionality such as phenolics and dietary fiber. However, the consumption of

ripened Daebong persimmon has been limited as it is a typical table fruit. One of the ways to increase its consumption could be diversifying

the processing of it. The physical and/or chemical characteristics of it should be investigated before manufacturing into value-added product.

Therefore, the objective of this study was to investigate the physicochemical characteristics of ripened Daebong persimmon. The proximate

composition of ripened Daebong persimmon was determined according to AOAC method. The physicochemical characteristics of ripened

Daebong persimmon was measured by a pH meter, a viscometer, a line spread chart, a refractometer and a spectrophotometer. The moisture

content of the ripened Daebong persimmon was 81.29%. pH, titratable acidity and soluble solid content of it were 5.43, 12.97 oBrix and

0.53%. In color of ripened Daebong persimmon, L* value was 37.89, a* value 20.48 and b *value 47.25, respectively. Spreadability and

viscosity of ripened Daebong persimmon were 0.97 cm/min and 1630 Cp. In dietary fiber content, insoluble dietary fiber content of ripened

persimmon puree was 2.12% and soluble content, 0.39%. The total phenol and flavonoid content of ripened Daebong persimmon were 14.32

mg/kg and 1.45 mg/100g. In free sugar content, glucose and fructose content of ripened Daebong persimmon were 2.50 and 2.09%. In

conclusion, the physicochemical characterization of ripened Daebong persimmon is worth noting for further processing and the analysis of its

physiological functionality could be needed in the future.

AGFD 273 Physicochemical characteristics of new cultivars of Asian pears (Pyruspyrifolia nakai) Jong-Bang Eun1,

[email protected], Gui-Hun Jiang1, Sun-Hee Yim2. (1) Dept. of Food Sci. and Technology and Functional Food Research Center,

Chonnam National Univ., Gwangju, S. Korea, Chonnam National Univ., Gwangju, Republic of Korea (2) National Institute of Horticultural

& Herbal Science, Pear Research Station, Naju, Jeonnam Republic of Korea Asian pear is one of the popular fruits in Korea due to its

sweetness and juiciness. However, the consumption of fresh Asian pear has been limited and its demand has not increased. To overcome

these, new cultivars of Asian pears have been introduced; however, their properties have not been studied. Therefore, the objective of this

study is to investigate the physicochemical characteristics of the new cultivars of Asian pears, Yeongsan, Mansu and Sinhwa. Mansu showed

the lowest pH and soluble solid content of Yeongsan and Sinhwa were significantly higher than that of Mansu. Flesh and peel of Mansu were

the highest in L* value, while flesh of Yeongsan and peel of Sinhwa were the highest in a* value and the lowest in b* value. In texture

profile, Sinhwa were higher in the hardness of flesh than Mansu and was higher in the chewiness of flesh than Yeongsan and Mansu. In

dietary fiber content, peel was higher in all cultivars than flesh. Mansu was the lowest in soluble dietary fiber of flesh, but there was no

significant difference in insoluble dietary fiber among cultivars. In free sugar content, Flesh of Yeongsan was the highest fructose and

galactose contents all the samples, while flesh of Mansu and Sinhwa were the highest in sucrose and glucose content at 4655.18 and 6380.03

mg/kg.Potassium was major mineral in the flesh of Yeongsan, Mansu and Sinhwa and minor minerals, Ca, Mg, Na, and P content were 3.46

mg/100g, 7.36 mg/100g, 2.03 mg/100g and 1.01 mg/100g. In conclusion, the physicochemical characterization of the new pear cultivars is

worth noting for further processing. However, it would be needed that the physiological functionality of the new cultivars is analyzed in the

future to increase utilization of the pears.

AGFD 274 Optimization of roasting process of crushed coffee bean to reduce energy consumption and roasting time Sujeong Lee,

[email protected], Jiyeon Kim, Kwang-Geun Lee. Dept. of Food Sci. and technology, Dongguk Univ., Seoul, Jung-gu Republic of

Korea Coffee is a widely accepted beverage worldwide, and its consumption increases steadily. Limited researches have been conducted on

roasted coffee using a processed green bean. Therefore, the objective of present study was to develop a novel-processing method to reduce

the time and the energy consumption of roasting using Crushed Coffee Beans (CCB). The color and trigonelline content of commercial

Bolivia coffee were used as an index for optimization of time and temperature in roasted coffee with novel-processing. Control group was

Whole Coffee Bean (WCB), experimental group is CCB. Physiochemical analyses including color, moisture, pH, trigonelline on WCB and

CCB after roasting were conducted. Volatile compound analysis was conducted using a Gas Chromatography–Mass Spectrometry (GC-MS),

and consumer acceptance test was conducted on coffee prepared with WCB and CCB. Slight physiochemical differences were observed

between WCB and CCB, in that the moisture content of WCB was significantly higher than CCB (p≤0.05). Different volatile compounds

were identified in coffee with WCB and CCB, however consumer acceptance was at parity (p>0.05). No differences were found in

antioxidant capacity of two coffee (p>0.05). While no differences in many quality characteristics were observed, the energy consumption of

novel-processing method was reduced by 20%.

AGFD 275 Reduction of carcinogenic 4(5)-methylimidazole by food additives in caramel model system Sumin Lee,

[email protected], Seulgi Seo, Kwang-Geun Lee. Dept. of Food Sci. and technology, Dongguk Univ., Seoul, Jung-gu, Republic of

Korea Recently, 4(5)-methylimidzole (4-MI) received much attention from researchers in government regulatory agencies, due to its

carcinogenicity. In present study, the effect of food additives on reduction of carcinogenic 4-MI in D-glucose/ammonium hydroxide

(Caramel) model system was investigated. Determination of 4-MI was conducted by heating caramel model system for 2hrs at 100°C using

Gas Chromatography/Mass Spectroscopy (GC/MS). Color and Volatile analysis were conducted using Colorimeter and Solid Phase Micro

Extraction (SPME) followed by Gas Chromatography/Flame Ionization Detector (GC/FID). The concentration of 4-MI in baseline caramel

model ranged from 110.9 to 656.7 ㎍/㎖. With addition of sodium sulfite, the amount of 4-MI increased significantly (p<0.05). Addition of

food additives such as metal ions (Fe2+, Mg2+, Zn2+)and amino acid (Tryptophan, Cysteine) at 0.1M, the concentration of 4-MI decreased

significantly (p<0.05). The degree of reduction was at greatest with addition of Fe2+ion. When 0.01M of food additives were added, the level

of 4-MI increased slightly. The correlation between color analysis result and concentration of 4-MI was low (r=–0.4826). Among 12 pyrazine

compounds identified from volatile analysis, 2-ethyl-6-methylpyrazine showed the highest correlation to the formation of 4-MI (r2=0.8061)

in caramel model system. Reduction strategies to reduce formation of 4-MI in caramel model system was developed in this study. In addition,

indicator compound of 4-MI was identified.

AGFD 276 Optimization of solid state fermentation conditions for the production of xylanase by Bacillus smithii using deoiled Jatropha curcas seed cake Chin-Feng Chang1, Jen-Hsien Weng1, Kao-Yung Lin2, Shang-Shyng Yang1,3, [email protected]. (1) Dept. of

Food Sci., China Univ. of Science and Technology, Taipei, Taiwan Republic of China (2) Dept. of Living Science, National Open Univ.,

New Taipei City, Taiwan Republic of China (3) Dept. of Biochemical Science and Technology, National Taiwan Univ., Taipei, Taiwan

Republic of China Oil extraction of Jatropha curcas seed were created the large amount of the cake by-product. Deoiled J. curcas seed cake is

rich of protein and other different nutrients like minerals, and amino acids were suitable to use as the nutrients for microbial growth. Deoiled

J. curcas seed cake was assessed as substrate for the production of extracellular xylanase by Bacillus smithii G16 in solid state fermentation.

The seed cake was efficiently utilized by B. smithii G16 for its growth and phorbol ester degradation during which it produced extracellular

xylanase. Initial screening process identified the best xylanase production strains, and then different parameters such as incubation time (day

1-9), initial moisture content (40%, 50%, 60%), incubation temperature (25, 35, 50oC), inoculum level (106, 107, 108 CFU/g), carbon

sources (1% glucose, 1% maltose, 1% starch), and nitrogen sources (0.5% NaNO3, 0.5% NH4NO3, 0.5% peptone) of the medium were

optimized. The optimum conditions for the xylanase production by B. smithii G16 obtained from this experiment were 50% substrate

moisture, 35oC incubation temperature, a growth period of 48 h, inoculated with 108 CFU per 1 g cake, supplemented with 1% glucose and

0.5% peptone, 26.55 ± 0.37 U xylanase activity per gram of Jatropha seed cake was obtained. The xylanase was useful in bleach craft pulp, to

increase the brightness in paper industry, to improve the digestibility of animal feed and to clarify the juices in the food industry. Solid-state

fermentation of deoiled J. curcascake appears a potentially viable approach for its effective utilization.

AGFD 277 Comparison of the composition and enantiomeric distribution of volatiles in coniferous needles according to cultivars and extraction methods Yonjin Jun1, [email protected], Gyu Ha Kim1, [email protected], Hyun Kyoung Ju1, Hong Jin Lee2, Hyung-

Kyoon Choi3, Young-Suk Kim1. (1) Dept. of Food Sci. and Engineering, Ewha Womans Univ., Seoul, Republic of Korea (2) Dept. of Food

Sci. and Technology, Chung-Ang Univ., Anseong, Gyeonggi, Republic of Korea (3) College of Pharmacy, Chung-Ang Univ., Seoul,

Republic of Korea The secondary volatile components of the needles of three conifer cultivars (Chamaecyparis pisifera, Chamaecyparis

obtusa, and Thuja orientalis) were compared. Furthermore, the effects of three different extraction methods—solid-phase microextraction

(SPME), steam distillation (SD), and solvent extraction (SE)—on the composition and enantiomeric distribution of those volatiles were

elucidated. Monoterpene hydrocarbons predominated in all samples, and the compositions of sesquiterpenes and diterpenes differed

according to the cultivar. The yields of oxygenated monoterpenes and oxygenated sesquiterpenes were greatest for SD, those of

sesquiterpenes and diterpenes were greatest for SE, and those of monoterpenes with high volatility were greater for SPME and SD than for

SE. In addition, the enantiomeric composition of nine chiral compounds found in three cultivars differed according to their chemotype. There

were also some differences in the yielded oxygenated monoterpenes and sesquiterpene hydrocarbons, but not monoterpene hydrocarbons,

according to the extraction method.

AGFD 278 Red shortening: Characterization and utilization in formulating novel functional biscuits Hany A Abou Gharbia,

[email protected], Mohamed M Youssef, Mohamed H Abd-El-Aal, Nesma M El hadad. Food Sci. & Tech. Dept.,, Fac. of Agric.,

Alex.Univ.,, Alexandria, Egypt Functional biscuits were manufactured by replacing white shortening (WSh) with red shortening (RSh) by

about 80%. White shortening was found to be comparable to RSh in terms of moisture content, refractive index, iodine value, saponification

value and unsaponifiable matter. On the other hand, WSh was different from RSh in cloud point, color, slip melting point, acid and anisidine

values as well as free fatty acids. The fatty acid composition of WSh and RSh was different. The total saturated fatty acids in WSh and RSh

was 57.4 and 50.8%, respectively, whereas, the total unsaturated fatty acids for WSh and RSh amounted for 42.4 and 49.0%, respectively. It

was obvious that RSh possessed higher content of antioxidants than WSh, the total α-tocopherol and tocotriends were 654 and 530 ppm,

respectively. Moreover RSh contains 465 ppm of carotenes as compared to only 2 ppm present in WSh. In conclusion, biscuit samples

formulated in the present study could be stored up to 10 months at room temperature without any significant deterioration in terms of

oxidative stability, peroxide, ansidine and acid values.

AGFD 279 Anaerobic soil metabolism of Methiozolin Ju-Hye Kim1, [email protected], Dae-Wook Kim1, Seung-min Lee1, Jong-wook

Song1, Suk-Jin Koo2, Ki-Hwan Hwang2, Jong-Su Seo1. (1) Dept. of Analytical & Chemistry Center, Korea Institute of Toxicology, Jinju,

Gyeongsangnam-do Republic of Korea (2) Moghu Research Center Ltd, Daejeon, Republic of Korea Methiozolin is new herbicide. It

controls annual blueglass (poa annua) in various cool-and warm-season turfgrasses. The objective of this study was to investigate the fate of

the, Methiozolin, under anaerobic conditions. According to the OECD and EPA registration guidelines for anaerobic fate, flow-through

system was prepared and Methiozolin treated soil samples were incubated for 21 days in the dark under aerobic condition. At 21 days after

treatment (DAT) the aerobic soil samples were flooded and the flow-through system flushed with nitrogen instead of air in order to establish

and maintain anaerobic condition. Extracts from water and soil, ethylene glycol for volatile, 2N sodium hydroxide for 14CO2 and bound

(unextractable) 14C-residues were quantified using liquid scintillation counter (LSC) and sample oxidizer, and furthermore characterized.

During the aerobic condition (0 ∼ 21 DAT), Methiozolin rapidly decreased from 96.9% of applied radioactivity (AR) at 0 DAT to 46.5% AR

at 21 DAT. After changing from aerobic to anaerobic condition, the degradation of Methiozolin was reduced substantially. No major

metabolite (≥10% of applied 14C) was observed in both of soil condition, whereas at least ten minor metabolites were observed at the water

and soil phase. Mineralization occurred with 14CO2 amount reaching 11.6% AR after 21 days of aerobic incubation. During the anaerobic

incubation, no significant mineralization occurred. No other volatile compounds were detected throughout the incubation. And the time

observed for half-life calculated by pseudo-first-order kinetics was more than 120 days in anaerobic condition. More than 30% of the applied

14C was incorporated into sediment-bound residue.

AGFD 280 Anaerobic metabolism of Methiozolin in aquatic sediment system Jong-Hwan Kim1, [email protected], Ji-Young An1, Sung-

Gil Choi1, Sun-Kyoung Kim1, Suk-Jin Koo2, Ki-Hwan Hwang2, Jong-Su Seo1. (1) Analytical & Environmental Chemistry, Korea Institute

of Toxicology, Jinju, Republic of Korea (2) Moghu Research Center, Daejeon, Republic of Korea Methiozolin is new herbicide. It has a new

mechanism of action that strongly inhibited plant cell wall biosynthesis in susceptible grasses and controls annual blueglass (poa annua) in

various cool-and warm-season turfgrasses. The objective of this study was to investigate the fate of the herbicide, Methiozolin, under

anaerobic aquatic conditions in sediment-water system. According to the OECD and EPA registration guidelines for anaerobic fate, flow-

through system was prepared with saturated two sediments (fine texture and coarse texture) and a quartz tube filled with CuO was prepared

to trap 14CH4 at 800-900°C. Extracts from water and sediment, ethylene glycol for volatile, 0.1N sodium hydroxide for 14CO2 and bound

(unextractable) 14C-residues were quantified using liquid scintillation counter (LSC) and sample oxidizer, and furthermore characterized. No

major metabolite (≥10% of applied 14C) was observed in this system, whereas at least seven minor metabolites were observed at the water

and sediment phase. Anaerobic degradation occurred slowly in two sediment systems, the volatile compound was observed up to 2.5%. The

14CO2 and 14CH4 was observed up to 17% and 2.5%, respectively. And the time observed for half-life calculated by pseudo-first-order

kinetics was > 120 days in total water-sediment system. More than 30% of the applied 14C was incorporated into sediment-bound residue.

AGFD 281 Aerobic metabolism of methiozolin in aquatic sediment system Jong-Hwan Kim1, [email protected], Ji-Young An1, Sung-

Gil Choi1, Sun-Kyoung Kim1, Suk-Jin Koo2, Ki-Hwan Hwang2, Jong-Su Seo1. (1) Analytical & Environmental Chemistry, Korea Institute

of Toxicology, Jinju, Republic of Korea (2) Moghu Research Center, Daejeon, Republic of Korea Methiozolin is new herbicide. It controls

annual blueglass (poa annua) in various cool-and warm-season turfgrasses. The objective of this study was to investigate the fate of the

herbicide, Methiozolin, under aerobic aquatic conditions in sediment-water system. According to the OECD and EPA registration guidelines

for aerobic fate, flow-through system was prepared with saturated two sediments (fine texture and coarse texture). Extracts from water and

sediment, ethylene glycol for volatile, 0.1N sodium hydroxide for 14CO2 and bound (unextractable) 14C-residues were quantified using

liquid scintillation counter (LSC) and sample oxidizer, and furthermore characterized. No major metabolite (≥10% of applied 14C) was

observed in this system, whereas at least eight minor metabolites were observed at the water and sediment phase. Aerobic degradation

occurred in two sediment systems, the volatile compound was observed up to 0.5% and 14CO2 was observed up to 23% during the study.

And the time observed for half-life calculated by pseudo-first-order kinetics was approximately 54 days in total water-sediment system. More

than 50% of the applied 14C was incorporated into sediment-bound residue.

AGFD 282 Colorimetric chemosensor for determination of kiwi ripeness Yong-Hoon Kim, [email protected], Giyoung Kim. Dept.

of Agricultural Engineering, National Academy of Agricultural Science, Suwon, Kyoungg, Republic of Korea Chemosensor has been a major

concern of smart packaging fields for agricultural products due to communication with the consumer as a marketing tool and an offer to the

consumer with the great easy of use and time-saving convenience for the final purchasing decision. Ethylene is one of the critical gas

molecules participating in ripen, storage, and circulation of fruits and agricultural products. Kiwi, one of the climatic fruits, emits the

ethylene gas during storage. To fabricate the colorimetric indicator (CI) responding to the ethylene, the color-changing material representing

the selectivity of ethylene was synthesized by the reaction of bathophananthroline ligands and palladium chloride under chloroform solvent.

CI deposited by the synthesized palladium complex showed the proper selectivity of ethylene giving rise to color change from beige to dark

brown, the irreversible detection without recovering its original color, and stability in exposure of air and humidity. In order to apply CI to

the determination of kiwi ripeness, the colorimetric response of CI was investigated as variation with the loading time in chamber. After

loading kiwis, the color-changing process undergoing 3 steps from beige to dark brown was observed by plotting RGB color values with

respect to loading time (day). After occurrence in an initial color change on 1 day, the period of 1 ∼ 5 day, aside from any other period,

showed the non-steep decline curve. This reflected that CI fabricated by doping the synthesized palladium complex was applicable to

determine the kiwi ripeness.

AGFD 283 Residual patterns of pesticides in ginger (Zingiber officinale): Chlorothalonil, carbendazim during pre–harvest, post–

harvest Min-Ho Lee1, [email protected], Yong-Hwa Choi2, [email protected]. (1) Dept. of Gyeong-buk, Inspection & Analysis, National

Agricultural Products Quality Management Service, Daegu, Daegu(Gyeongbuk) Rep. of korea, Republic of Korea (2) Dept. of Ecological &

Environmental Sience, Kyungpook National Univ., Sangju, Gyeongbuk Rep. of korea, Republic of Korea To calculate the biological half-life

during pre-harvest and post-harvest of Chlorothalonil and Carbendazim which are used as chemicals to control the dieback(Pestalotia

diospyri SYOOW) of ginger. 1,000-fold dilution of TANPROTM(Carbendazim and Chlorothalonil suspension concentrate) treated twice in

the cultivation. Pre-harvest samples were sampled 10 times from 2hours later(day 0), day 1, 2, 3, 5, 7, 10, 15, 20, 25 after the treatment. Post-

harvest samples were cured in the condition of 30oc and 95% humidity for 3 days after the harvest and stored in the condition of 13oc and

95% humidity. Then, sampled 7 times in days 0, 1, 4, 7, 14, 25 for 3 times repeatly. To extract pesticide residue, used Grinder(Bliex 3,

France) and Homogenizer(Kinematica PT-3100, Swiss). To analyze the residue of Chlorothalonil, GC/ECD(HP6890, USA) was used. For

Carbendazim, UPLC/PDA(Waters Acquity, USA) was used as equipment to analyze the residue. Found expotential regression equation for

change of pesticide residue by using stat program(SigmaPlot 12.5) then calculated half-life. In the result of calculating half-life of

Chlorothalonil and Carbendazim residue from pre-harvest and post-harvest of ginger, Carbendazim's half-life in pre-harvest (41.0 days) was

shown shorter than in post-harvest (69.3 days). The reason is estimated that content of Carbendazim decrease fast in pre-harvest because of

ultraviolet degradation, hydrolysis and hypertrophic growth. In the contrast, Chlorothalonil's half-life in pre-harvest (364.8 days) was shown

longer than in post-harvest (29.9 days). It's because degradation or metabolism of Chlorothalonil active more on the post-harvest condition.

Enhanced research is thought to be needed in the future.

AGFD 284 Metabolites of fungicide quintozene in the soil for growing ginseng Shin Byeung-Kon1, [email protected], Kwon Mi-Jung2,

Kim Jang-Eok3. (1) Dept. of Gyeong-buk, Inspection & Analysis, National Agricultural Products Quality Management Service, Daegu, 76,

Dongam-ro, Buk-Gu, Republic of Korea (2) Dept. of Gyeong-buk, Inspection & Analysis, National Agricultural Products Quality

Management Service, Daegu, 76, Dongam-ro, Buk-Gu, Republic of Korea (3) Dept. of Agricultural Chemistry, Kyungpook National Univ.,

Daegu, Sankyuck-Dong, Buk-Gu, Republic of Korea Quintozene is a very effective organochlorine fungicide for controlling Rhizoctonia

solani, Sclerotium rolfsii in the soil because it features long persistence. In particular, soil fungicides play an important role in the soil for

growing the ginseng because the ginseng is cultivated in the same field for 5-6 years. It is important, therefore, to trace the metabolites of the

fungicide quintozene which has been prohibited to use in Korea due to its problem with persistence, because it has a major effect on not only

preserving the environment, but also cultivating following crops. The purpose of this study is to examine the metabolites of fungicide

quintozene used in the soil for growing the ginseng and to evaluate if it is absorbed into crops. To achieve the purposes, this study was

performed by equally spraying 1 liter quintozene to 1.6 ㎡ field under the condition of 216 g a.i/a. The residuals two weeks after spray

showed that parent compound quintozene was 1.106 mg/kg, metabolite Pentachlorothioanisole("PCTA") was 0.005 mg/kg, and

Pentachloroaniline("PCA") was 0.008 mg/kg. The residuals six months after spray showed that parent compound quintozene was 0.004

mg/kg, metabolite PCTA was 0.043 mg/kg, and PCA was 0.036 mg/kg. The result indicated that there was an increase in the residuals of

metabolic products. The residuals in the ginseng two weeks after spray appeared that parent compound quintozene was 0.128 mg/kg,

metabolite PCTA was 0.001 mg/kg, and PCA was 0.001 mg/kg. The residuals in the ginseng six months after spray showed that parent

compound quintozene was 0.144 mg/kg, metabolite PCTA was 0.050 mg/kg, and PCA was 0.042 mg/kg. The result indicated that there was

an increase in the residuals of metabolic products over time. Based on the above findings, it seems that quintozene residuals in the soil are

absorbed into the ginseng, due to the ginseng's strong absorption force. When quintozene is sprayed, therefore, its residuals in the soil have

important effects on both the preservation of the soil environment and the cultivation of following crops, due to its long persistence, and it is

necessary to control its spray volume.

AGFD 285 Toxicity evaluation for tangeretin in different oral formulations: In vivo 14-day acute and 30-day sub-chronic toxicity

studies in mice Yuwen Ting1, [email protected], Yi-Shiou Chiou2, Yike Jiang1, Colin C Li1, Pei-Ti Chen1, Min-Hsiung Pan2, Chi-

Tang Ho1, Qingrong Hunag1. (1) Dept. of Food Sci., Rutgers Univ., New Brunswick, NJ (2) Institute of Food Sci. and technology, National

Taiwan Univ., Taipei, Taiwan Republic of China Tangeretin was widely recognized as potent bioactive agent. It is important to know the

safety level of oral usage when chronic application is desired. In present study, 14-day acute toxicity of tangeretin suspended in medium

chain triglyceride (MCT) was orally administered in single dose at level of 250, 500, 1000, and 2000 mg/kg. In addition, a 30 -day sub-

chronic oral toxicity study was carried out using two different oral formulations, MCT suspension and emulsion. The daily administrative

dosage level for sub-chronic toxicity study was at 50 and 100 mg/kg. The result indicated that the maximum tolerated dose for tangeretin was

larger than 2000 mg/kg. Emulsion-based delivery system was documented to effectively enhance the bioavailability of hydrophobic

compounds but the related toxicity is not yet fully elucidated. In sub-chronic study, we especially applied tangeretin in form of emulsion to

examine the change of toxicity effect when such novel delivery method was utilized. However, there was no change in suggested no-

observed-adverse-effect level observed for both type of oral formulations at highest dosing level. Overall, there was no significant clinical,

chemical and histopathological change observed in both acute and sub-chronic studies. The results from this study suggest that it is safe for

future oral administration of bioacitves using emulsion-based delivery systems.

AGFD 286 Purification of a antioxidant peptides from the enzymatic hydrolysates of duck egg white protein Yao Ren1, Hui Wu2,

Furao Lai2, Xiaofeng Li1, [email protected]. (1) State Key Lab of Pulp and Paper Making Engineering, South China Univ. of Technology,

Guangzhou,, China (2) College of Light Instustry and Food Sci.s, South China Univ. of Technology, Guangzhou, Guangdong 510640, China

Duck egg white protein, which is normally discarded as a food industrial byproduct, was hydrolyzed and found that the hydrolysate by

“SEEP-Alcalase” at degree of hydrolysis of 21% (namely HSA21) exhibited the highest antioxidant capacities in different oxidation systems.

HSA21 was separated and purified using consecutive chromatographic methods including ion-exchange chromatography, macroporous

adsorption resin and gel filter chromatography, and the final peptide product “P 21-3-75-C-b” whose antioxidant activities enhanced by 12%

averagely was achieved and mainly consisted of three to eight amino acids with the molecular weight distribution of 378-697 Da (p<0.05).

After digested in vitro, the antioxidant activities of P21-3--75-C-b still kept high value, suggesting that the antioxidant capacity of the

purified peptides was closely related to the molecular weight, hydrophobic amino acid residues, acidic amino acid and some amino acids

having antioxidant activities. This research confirmed that a series of purified peptides possessing strong antioxidant capacity and high

nutritious value can be produced via biocatalysis strategy for our daily intake.

AGFD 287 Efficient and highly-regioselectivesynthesis of 6-O-propionyl-D-glucose by using whole-cell biocatalysts Guangli Feng1,

Xiaofeng Li1, [email protected], Hui Wu2, Guanglei Zhao1, [email protected]. (1) State Key Lab of Pulp and Paper Making

Engineering, South China Univ. of Technology, Guangzhou, Guangdong, China (2) College of Light Indurstry and Food Sci.s, South China

Univ. of Technology, GUANGZHOU, GUANGDONG China A whole-cell based biocatalysis method was successfully applied in highly-

regioselective transesterification of glucose with vinyl propionate. The whole-cell biocatalyst prepared from the P. stutzeri strain showed

higher regioselectivity than 99% toward the 6-OH group of the sugar. The lyophilized cells also showed an evident solvent dependence in the

reaction. Among the tested solvents except for acetonitrile-pyridine and tetrahydrofuran-pyridine, the substrate conversion clearly increased

with increasing hydrophobicity of the organic solvents used. In a binary mixture of a lipophilic solvent (isooctane) and hydrophilic one

(pyridine), the initial rate and conversion of the reaction were higher than 29 mmol⁄L and 97%, respectively, under optimum conditions. A

preparative-scale production of 6-O-glucose ester without any significant loss of conversion and initial rate than the analytical scale further

demonstrated that whole-cell of P. stutzeri was an efficient and highly-regioselective alternative to enzymes for “green” synthesis of glucose

monoesters with high purity.

AGFD 288 Study on ingredients and morphology of cell wall of Haini Hongjiaogu Xing Qiu1, Jun Ye1, [email protected], Jian Xiong2,

[email protected]. (1) State Key Laboratory of Pulp and Paper Engineering, South China Univ. of Technology, Guangzhou, Guangdong

China (2) School of Light Industry and Food Sci., South China Univ. of Technology, China The magnificent Hani Terrace System, covering

an area of about70,000 ha, is a spatial structure which has performed various ecological functions, including soil and water conservation,

control of soil erosion, protection of the village safety, maintenance of system stability, the self-purification capacity and others, and

agricultural biodiversity, including 48 varieties of local rice such as, Shuihongjiaogu, Dabaigu etc for over 1300 years. The ingredients and

morphology of cell wall were compared with the rice straw of Hongjiaogu and Guangdonggu in this study. A variety of changes of

ingredients and morphology of cell wall of both samples were observed, such as ash content, cellulose content, especial benzene - alcohol

extraction the Hongjiaogu 3.4327%, Guangdonggu.

AGFD 289 Effect of cellulose derivatives on rheological and thermal properties of wheat starch pastes Zhenxing Shi1, Jian Xiong1,

[email protected], Jun Ye2, [email protected]. (1) School of Light Chemistry and Food Sci., South China Univ. of Technology, China (2)

State Key Laboratory of Pulp and Paper Engineering, South China Univ. of Technology, China Effect of carboxymethylcellulose(CMC) and

microcrystalline cellulose(MCC) at different concentrations on rheological and thermal properties of wheat starch(WS) pastes was

investigated. Steady shear rheological tests showed that the magnitudes of consistency index (K) of 6%CMC and 4%MCC were 27.48 (Pa sn

) and 32.20(Pa sn ),respectively, which were significantly higer than control 10.81(Pa sn ).The apparent viscosity (ηa,100) of WS prepared

with added 6%CMC and 4%MCC were 1.33 and 1.65 times greater than control. Meanwhile, flow behavior index of 6%CMC and 4%MCC

were lower than control. Dynamic rheological tests showed that the dynamic modulus (G',G”) were reduced by adding 4%CMC and 6%MCC

.The G' and G” values of 4%CMC (65.2 Pa and 14.0 Pa) and 6%MCC (52.2 Pa and 12.6 Pa) were lower than that (118.9 Pa and 19.5) of

control at the frequency 1Hz. In addition, thermal properties studied by DSC showed that the presence of CMC or MCC resulted in an

increase in the transition temperatures (To,Tp, and Tc) and a decrease of the gelatinization enthalpy (∆H).In general, the rheological and

thermal properties modifications were dependent on the cellulose derivative type and concentration. Acknowledgement: Supported by the

National 973 project under Grant No. 2010CB732201, the National Natural Foundation of China under Grant No. 31270617.

AGFD 290 Physicochemical properties of eggs frozen at -20C Junran He1, Jun Ye1, Peiwen He1, Jian Xiong2, [email protected]. (1)

State Key Laboratory of Pulp and Paper Engineering, South China Univ. of Technology, China (2) School of Light Industry and Food Sci.

South China Univ. of Technology, China When eggs were quickly frozen from room temperature to -20℃ in different storage time, their

physicochemical properties changed. pHs of egg yolk, egg albumin and whole egg changed obviously in frozen 10 hours. After frozen store

for 36 hours, the egg yolk could not be beaten after defrosted to room temperature. Moreover, the bounce height of yolk after hard-boiled was

significantly increasing with the frozen time increasing, because the hydration shell of low density lipoprotein (LPL) was broken during

frozen, but the bounce height of whole eggs after hard-boiled was decreasing with the frozen time increasing which suggested that first and

secondary structures of proteins changed after frozen. After frozen 24 hours, the cross-cut-section of the yolk hard-boiled was much more

smooth than that of egg unfrozen. We gratefully acknowledge the financial support provided by the National Natural Foundation of China

(project 51043011; 31270617) and the Opening Project of State Key Laboratory of Polymer Materials Engineering (project KF201301)

AGFD 291 Using deep eutectic solvents to improve resolution of racemic 1-(4-methoxyphenyl)ethanol through Acetobacter sp. CCTCC M209061 cell-mediated asymmetric oxidation Cheng Jing1, [email protected], Cheng Jian-Hua2, Lou Wen-Yong1, Zong

Min-Hua1, [email protected]. (1) Dept. of Light Industry and Food Sci.s, South China Univ. of Technology, Guangzhou, Guangdong,

China (2) Dept. of Environment and Energy, South China Univ. of Technology, Guangzhou, Guangdong China As a novel kind of low-

viscosity and environmentally-friendly reaction media, deep eutectic solvents (DESs) have gained much attraction in biocatalysis. In this

study, various DESs were prepared and tested for their effects on the resolution of racemic 1-(4-methoxyphenyl)ethanol (MOPE) via

asymmetric oxidation with Acetobacter sp. CCTCC M209061 cells. The best results were obtained with the DES [ChCl][Gly] that exhibited

better biocompatibility. The concentration of [ChCl][Gly] showed significant influence on the reaction and its optimal content was found to

be 10% (v/v). By optimizing the influential factors, the reaction efficiency and substrate concentration with [ChCl][Gly] were clearly

superior to those with [ChCl][Gly]-free aqueous system. Moreover, In spite of exhibiting relatively reduced reaction rate, immobilized

Acetobacter sp. CCTCC M209061 cells by embedded in chitosan displayed remarkably enhanced stability and were re-used for many batches

without no significant loss of activity. Thus, the biocatalytic process with [ChCl][Gly] showed great potential for the resolution.

AGFD 292 Synthesis, isolation, and acyl migration kinetics of desaturated and hydroxylated 2-monoacylglycerols David L. Compton,

[email protected], Joseph A. Laszlo, Michael Appell, Kervin O. Evans. US Dept. of Agriculture, 2-Monoacylglycerols (2-MAG)

are key synthetic intermediates used for the synthesis of structured lipids with specific, functionalized fatty acids in the sn-2 glycerol

position. These sn-ABA-type structured lipids are an integral part of research conducted to understand human physiological effects of the gut,

liver and brain. A series of 2-MAG were synthesized by the enzyme-catalyzed alcoholysis of triacylglycerols and isolated by flash

chromatography. The affect of desaturation and hydroxylation on 2-MAG spontaneous acyl migration was investigated. Density functional

modeling of C18:1, C18:2, C18:3, and C18:1,-OH 2-MAG predicted that desaturation and hydroxylation had little effect on acyl migration

and yielded activation energies of 36.26, 35.65, 37.18, and 37.44 kJ mol-1, respectively. 1H NMR kinetic measurements yielded relative

energies of activation two fold higher than the predicted values, 73.3, 68.0, 72.9 and 82.9 kJ mol-1, respectively, and confirmed that

desaturation and hydroxylation at ≥ C9 had little effect on spontaneous acyl migration.

AGFD 293 Fructose hydrogenation to 2,5-dimethyltetrahydrofuran over a sulfur-poisoned pt/c catalyst Michael A. Jackson,

[email protected], Michael Appell, Judith A. Blackburn. US Dept. of Agriculture, The conversion of biomass to a suite of

chemicals will allow for greater financial stability for a biorefinery and greater use of field residues from farms resulting in increased farm

income. To that end, we have hydrogenated fructose to 2,5-dimethyltetrahydrofuran in 50% yield using 5%Pt/Carbon poisoned with sulfur.

In the absence of the sulfur, the reaction gives hydrogenolysis products such as acetol and propanediol. The selectivity toward DMTHF is

increased four-fold by using aqueous ethanol as solvent. Ethanol appears to stabilize fructose allowing for the hydrogenation before

dehydration to HMF. Detailed examination of the results suggest that the fructose is first ring-opened to 2,5-diketohexane which is further

hydrogenated to 2,5-hexanediol, which ring closes to DMTHF.

AGFD 294 Wireless detection of gases and vapors with a smartphone via Near Field Communication (NFC) Joseph M. Azzarelli,

[email protected], Katherine A. Mirica, Jens B. Ravnsbæk, Timothy M. Swager. Dept. of Chemistry, Massachusetts Institute of Technology,

Cambridge, MA In this report, we take advantage of a commercially successful technology recently embedded in modern smartphones—

Near Field Communication (NFC)—for wireless, non-line-of-sight chemical sensing. To create chemical and physical sensing platforms that

have the characteristics of being simple and inexpensive, yet sensitive and quantitative, requires the design of new materials and devices. An

enabling approach would be the development of sensing materials and devices that are modular (i.e., readily modified for specific

applications), wirelessly addressable, and easily used and interpreted by individuals with no prior technical training. In pursuit of this

objective, we have developed a smartphone-enabled sensing platform that utilizes commercially available NFC tags modified with SWCNT-

based chemiresistors. The capability of the smartphone sensing system is highlighted by detecting vapors of ammonia, hydrogen peroxide,

and cyclohexanone. Due to the increasingly ubiquitous use of smartphones and smart devices, we envision that this platform will provide a

foundation for distributed chemical sensing applications wherein the acquisition of chemical information was previously cost-prohibitive. By

correlating chemical exposure data with the location of the end-user, information collected by smartphones may someday prove

complementary to traditional chemical exposure monitoring techniques.

AGFD 295 Chemical changes associated with the thermal processing of citrus juices Russell L. Rouseff, [email protected]. Citrus REC,

Univ. of Florida, Lake Alfred, FL Citrus juices are heated to inactivate enzymes and reduce any microbial contaminations so as to prepare a

relatively stable commercial product. As the temperature and duration of thermal processing is increased enzymes are inactivated to a greater

degree and microbial populations decreased but fresh flavor can be lost. In the production of concentrated juices, the juice is heated

sufficiently to remove much of the water and most of the volatiles. This presentation will discuss the chemical changes associated with

thermal processing such as acid catalyzed hydrations of terpenes, Maillard reaction products and Strecker aldehydes. The restoration of flavor

volatiles lost in the concentration process will be discussed in terms of aroma active volatiles and comparisons between poor and good

quality reconstituted juices

AGFD 296 Extraction, recovery, and functionality of pectic hydrocolloids from citrus processing waste Randall G. Cameron1,

[email protected], Karel Grohman2, Yang Kim3, Ashley Galant4, Wilbur Widmer1, Gary Luzio1. (1) Agricultural Research

Service, US Dept. of Agriculture, Ft. Pierce, FL (2) Renewable Spirits, LLC, Delray Beach, FL, US (3) Dept. of Food Sci. and Technology,

Sejong Univ., Seoul, Republic of Korea (4) Agricultural Research Service, US Dept. of Agriculture, Manhattan, KS, Approximately 0.7 − 1

× 106 dry tons of citrus processing waste (CPW) are produced annually in the US. CPW is sold as animal feed but often the financial return

does not exceed the production cost. Polysaccharides comprise 40% of the total CPW dry matter of which the hydrocolloid pectin is the

major component. CPW was steam treated to extract pectic fragments (PFs) as a value added co-product. PFs were extracted in high yields

(∼ 70% of available galacturonic acid), along with other polymeric hydrocolloids – arabinans (50% – 70% of available arabinose), galactans

(70% – 85% of available galactose) and arabinogalactans. The extracted hydrocolloids ranged in size from small oligomers to polymers of ∼

700,000 g mol−1. Acidified treatments led to greater fragmentation of water soluble hydrocolloids compared to non-acidified treatments

(39,230 g mol−1 vs.552,400 g mol−1 for a two min treatment). Steam treatment of CPW provides for rapid, efficient fragmentation of

protopectin into PFs with a high degree of methylesterification (DM) that, along with arabinans and galactans, can be recovered by ethanol

precipitation. Alternatively, enzymatic treatment produced PFs with a very low DM that can be recovered and purified by precipitation with

dilute HCl. Calcium mediated functionality following in-situ demethylesterification of released PFs was explored by oscillatory testing. G'

and G” values obtained from enzymatically demethylesterified CPW demonstrated the formation of weak gels possessing psuedoplastic

properties often associated with pectin. The steaming process for preparation of PFs is environmentally friendly and no toxic chemicals are

introduced. Extracted sugars can be used in beverages or fermentations to produce ethanol and other compounds.

AGFD 297 Skunky off-odor identification in granualted beet sugar Russell A Bazemore1, [email protected], Greg

Golovanoff2, Katherine Malmay1, Caitlin Allison1. (1) Volatile Analysis Corporation, Grant, AL (2) Amalgamated Sugar Company, Boise,

Idaho, US Granulated beet sugar manufactured at one commercial production plant uniquely and consistently elicited skunky off-odor when

dissolved in water to produce syrup. The odor was not evident unless sugar was dissolved in water. The off-odor resulted in costly disposal of

substantial product. Identification of odorant was necessary to employ amelioration processes however the identity was elusive when

employing standard sample prep and GCMS methods. Multiple sample prep methods and gas chromatography-mass spectrometry/

olfactometry analyses were employed to extract and identify the skunky off-odor as 3-methyl-but-2-ene-1-thiol.

AGFD 298 Vegetable sauce as flavor enhancer by thermal processing Kanjana Mahattanatawee, [email protected], Jinnipa Mookaew.

Dept. of Food Technology, Siam Univ., Bangkok, Thailand Thai local culinary wisdom has been using the young leaf of Sathon (Millettia

leucantha) for making Sathon sauce. This flavoring sauce is used in the distinctive Isaan cuisine. It can be used as alternative low salt sauce

instead of using fish sauce. It is also a good choice for people who have eversions to soy sauce or fish sauce due to allergies or to those who

chose to consume a vegetarian diet. Both soy and fish sauce have high sodium salt content (about 26-27%) but Sathon sauce has as little as

12% salt. It can be used in cooking to provide the same amount of salty and umami taste. No sodium salt added to the thermal processing of

Sathon sauce making it an attractive, natural, low sodium sauce choice. In addition Sathon sauce has inherent preservative activity providing

for a long shelf life without the addition of preservatives. The flavor (both taste and aroma) of Sathon sauce will be elucidated as well as

changes during processing.

AGFD 299 Carbohydrate contents use as tracer for determine coffee origin and soil type of cultivation Tiago Bervelieri Madeira,

Mariana Bortholazzi Almeida, Letícia Aparecida Marques, Suzana Lucy Nixdorf, [email protected]. Dept. of Chemistry, State Univ. of

Londrina (UEL), Brazil Coffee is one of the most valuable commodities, surpassed only by oil. Sensory analysis defines the coffee quality,

usually made by cup test, which assign notes for taste, aroma, appearance and texture. This assessment uses human being as measuring tool

for classify and select the best coffees, assigning the higher prices. However, this analysis requires skilled tasters, since flavor and aroma of

coffee beverage derived from hundreds of chemical compounds combination. Thus, grains composition is intrinsically related to quality, and

so carbohydrate, as major constituents of matrix, show up as potential chemical marker. Due to its complexity, the final beverage quality is

still influenced by raw material characteristics (crop variety, cultural practices, cultivation area and moisture) and conditions of post-harvest

processing (drying processes, fermentation, roasting, grinding and packaging). This study aims to take coffees rewarded by good quality in

"Concurso Café Qualidade Paraná harvest 2012 and 2013" as reference, in order to investigate the exerted influence of cultivation region and

soil type on higher sensory quality by determining carbohydrate´s profile and concentration. The final objective was to verify if carbohydrate

can be uses as tracer to designate the origin and also assist to choose the better soil to produce coffee. All samples of award-winning green

coffees beans showed the same chromatographic profile, with only quantitative variation in carbohydrate, with galactose and mannose

showing highest concentrations, while mannitol and xylose showing lower. Roasting process provide similar chromatographic profiles,

presenting however lower contents of carbohydrate compared to green beans. The concentration of total carbohydrates in analyzed samples

showed strong relation to cultivated area, enabling grouping by location and soil type using chemometric tools. Thus, this approach appears

as a promising analytical tool to distinguish the origin of coffee cultivation, showing that Latosoil is more appropriate for high quality

beverage than sandy soil.

AGFD 300 Effect of processing on phytochemical composition of flour, dough, and bread fractions made from refined and whole wheat Devanand Luthria, [email protected]. Food Composition Methods Development Laboratory, US Dept. of Agriculture,

Beltsville, MD In this study, we investigated the effect of bread-making on the assay of phytochemicals from whole and refined wheat

varieties. The efficacy of two common methods used for hydrolysis and extraction of phenolic acid was evaluated. Yields of total phenolic

acids (TPA) was 5-17% higher among all varieties and flour types when samples were directly hydrolyzed in the presence of ascorbate and

EDTA, compared to first extracting soluble phenolics and then hydrolyzing in the absence of ascorbate and EDTA. The direct hydrolysis

method was then used for the analysis of phenolic composition of flour, dough, and bread fractions. Ferulic acid (FA) was the predominant

phenolic acid, accounting between 59% and 81% of TPA among all refined and whole wheat fractions, respectively. The concentration of all

phytochemicals were more abundant in whole wheat than in refined wheat samples. Results clearly indicate that the phenolic acids measured

do not decrease when preparing bread from refined and whole wheat flour. However the concentrations of tocopherols and carotenoids

decreased during baking. This research was supported by a National Institute of Food and Agriculture grant.

AGFD 301 Dioxolanes of 2-heptanone as mite repellants for the protection of bees Massoud J. Miri1, [email protected], Seohyun Kim1,

Amber M Kudla1, Thomas D. Allston1, Gregory M. Glenn2, Artur Klamczynski2. (1) School of Chemistry and Materials Science, Rochester

Institute of Technology, Rochester, NY (2) Western Regional Research Center, US Dept. of Agriculture, Agricultural Research Service,

Albany, CA It is known that 2-heptanone acts as a mite-repellant in beehives. However, pure 2-heptanone lasts only for maximum 2 days

under beehive conditions due to its relatively high volatility. Previously, attempts had been made to slow down and lengthen the time for the

release of the 2-heptanone by physically blending it with carriers, such as starch gel. However, the release of the ketone was still too rapid

and the gel needed to be encaged. In this work, we synthesized dioxolanes of 2-heptanone with glycerol and separately fully hydrolyzed

polyvinylalcohol to test these as mite-repellants. The glycerol based dioxolane was a liquid, while the polymer based dioxolane formed a

crosslinked gel. The liquid dioxolane was characterized by IR, 1Hand 13C NMR spectroscopy, and the gel by IR and DSC. The release of the

2-heptanone from the two products was studied over 2 brood cycles, or 42 days, using an environmental chamber simulating beehive

conditions. The amount of 2-heptanone was determined from samples of the headspace in the chamber and measured by GC.

AGFD 302 Assessment of phytotoxicity potential of cadmium, copper, and lead on tomato (Lycopersicon esculentum Mill.) planted on contaminated soil Adeyinka Olubunmi Eruola1, [email protected], Micheal Tunde Adetunji2. (1) Chemical Science, Yaba College of

Technology, Yaba, Lagos, Nigeria (2) Soil Science and Land Management, Federal Univ. of Agriculture, Abeokuta, Ogun Nigeria The quest

for food safety is very high in this era of environmental pollution. Greenhouse and field experiments were conducted to determine the effects

of cadmium, copper and lead on vegetative and fruit yield of tomato (Lycopersicon esculentum Mill) in Abeokuta, Southwestern Nigeria in

2011 and 2012. The greenhouse experiment consisted of three heavy metal concentrations (0, 2, 5 kg ha-1) of each metal applied singly and

in combinations (binary and ternary).The pots were arranged in Completely Randomized Design with three replicates. Three tomato

seedlings were transplanted to each pot and at fourteen weeks, they were harvested, separated into stems, leaves and fruits which were dried,

weighed and analyzed for the metals. The treatments in the greenhouse experiment were also evaluated on the field using Randomized

Complete Block Design. Bioaccumulation of cadmium, copper and lead were observed in tomato plant parts where bioaccumulation of one

metal was influenced by the presence of other metals in metal mixtures. Heavy metals reduced the microbial activities in the soil with a

resultant effect in vegetative parts and fruit yield of tomato. Heavy metal treatments reduced the yield to 0.10 t ha-1 compared with control

(0.37 t ha-1) under greenhouse, while it was 2.61t ha-1 and 0.75t ha-1 for control and treated plot respectively under field trial. Single and

combined metal treatments produced additive, synergistic and antagonistic responses in incubated soils, vegetative parts and fruits of tomato.

These heavy metal concentrations in vegetative parts and fruit of tomato were higher than the 0.1, 0.4 and 0.3 mg kg-1 respective permissible

levels by the World Health Organization for cadmium, copper and lead.

AGFD 303 Investigating the defensive armor of potatoes: Metabolites in wound periderm of four potato cultivars Keyvan

Dastmalchi1, [email protected], Linda Kallash1, Qing Cai1, Kevin Zhou1, Wenlin Huang1, Olga Serra2, Ruth E Stark1. (1) Dept.

of Chemistry, The City College of New York, The City Univ. of New York, (2) Dept. of Biology, Faculty of Sciences, Univ. of Girona,

Spain Potato (Solanum tuberosum L.) is a worldwide food staple, but substantial waste accompanies its cultivation due to wounding of the

outer skin and subsequent unfavorable healing conditions. Motivated by both economic and nutritional considerations, this metabolite

profiling study aims to improve understanding of wound periderm formation and guide the development of new methods to ensure robust

wound healing. In the current investigation, polar and nonpolar extracts of wound periderm tissues from four potato cultivars with contrasting

russeting patterns (Atlantic, Chipeta, Norkotah Russet, and Yukon Gold) were profiled at day-3 and day-7 stages of wound-induced periderm

development. The materials were assessed using LC-MS, TOF-MS, GC-MS and NMR spectroscopic methods. Multivariate analyses revealed

that distinctions among the cultivars' metabolite profiles were less pronounced at day 7 compared to day 3 post wounding. Two groups of

biomarkers, those that discriminate among the cultivars at a given wound healing stage and those that distinguish the two healing stages, were

provisionally identified based on mass and retention parameters. The biomarkers included polyphenolic amines, flavonoid glycosides,

phenolic acids, glycoalkaloids, fatty acids, fatty alcohols, hydrocarbons and glycerol esters. Analysis of the non-polar extracts showed that

α,ω-dicarboxylic fatty acids and glycerol esters are markers for the day 7 stage in all cultivars. However, the majority of the α,ω-dicarboxylic

fatty acids are markers for Atlantic and the glycerol esters are characteristic of Chipeta. In the polar extracts, polyphenolic amines are

markers at day 3 for the russeted Norkotah Russet and Atlantic cultivars, whereas this marker class appears only at later stages for the

smoother Yukon Gold and Chipeta varieties. Phenolic acids, flavonoid glycosides, and glycoalkaloids are markers for the day 7 stage in all

cultivars. The reported antioxidant, antimicrobial and insecticidal properties of these compounds can offer protection during the

establishment of the potato wound periderm.

AGFD 304 Producing ethanol from alfalfa stems with an acid ensilage pretreatment Shengfei Zhou1, [email protected], Troy M

Runge1, Paul J Weimer2, Ronald D Hatfield2. (1) Dept. of Biological System Engineering, Univ. of Wisconsin, Madison, (2) USDA-ARS,

U.S. Dairy Forage Research Center, Madison, Wisconsin Lignocellulosic biomass offers the potential to provide sustainable sugar streams

from a variety of materials including agricultural and forest residuals, and high-yielding bioenergy crops. However, if cropland is diverted

from feed production to produce energy crops there will still be an impact on food prices, and as these energy crops have little alternative use,

they represent a high risk for farmers. Therefore, biomass production systems that are coupled with instead of replacing traditional farming

systems should be considered. One such system being studied is alfalfa fractionation where the high protein leaf fraction is used for animal

feed, and the remaining stalks are converted to biofuels. Alfalfa, like other legumes, contains nitrogen fixing bacteria in its root nodules, thus

requiring little fertilizer and improving the soil fertility for other crops after it in the crop rotation. In our work, we furthered the concept of

fractionating alfalfa, looking at on-farm storage that can double as pretreatment for saccharification. Alfalfa stems, which have high

carbohydrate content but relatively low protein content, were separated from alfalfa leaves and stored through ensilage (anaerobic wet

storage) using either the natural lactic acid produce, or added sulfuric acid. The pretreatment was done at room temperature and held there for

several months mimicking the storage process that would be used on farms. The alfalfa stems were then neutralized, chemically characterized

and then used to produce ethanol using simultaneous saccharification and fermentation (SSF) on either unwashed or washed samples. Results

showed that acid pretreatment reduced structure hemicellulose and cellulose content, and increased water soluble carbohydrates (WSCs) of

alfalfa stems. Wet storage of alfalfa stems did not affect ethanol yield over dry storage, though with additional acid the pretreatment could

improve ethanol yield. Washing before SSF also improved ethanol yield likely due to inhibitory effect.

AGFD 305 Enzyme digestion for Salmonella spp. isolation from food and agricultural matrices Fei He, [email protected], Sam R.

Nugen, Amanda J. Kinchla. Dept. of Food Sci., Univ. of Massachusetts Amherst, An efficient mean of bacterial separation is needed for

rapid pathogen detection in food and agriculture. Because bacterial cells can form relatively strong attachments to food and making isolation

of the bacteria problematic. Therefore, enzyme digestion has been used as an effective separation method to isolate the bacteria from food

and agricultural samples. In this study, the effect of various enzyme cocktails on the digestion of model systems has been investigated.

Chocolate cookie dough sample spiked with Salmonella spp. was stomached with the enzyme cocktail (a combination of amylase, proteases,

and lipase). The spiked sample was then filtered, and the recovery (capture efficiency) of bacterial cells from the sample was quantified. As a

result, we observed approximately three-fold increase in bacterial recovery using pre-digestion. The enzymes used were also shown to have

no effect on bacteria viability.

AGFD 306 Removal of caramel pigment from soy sauce wastewater by electrocoagulation Nongyue He1, [email protected],

Xiaolong Li2. (1) State Key Laboratory of Bioelectronics, Southeast Univ., Nanjing, Jiangs, China (2) Hunan key Laboratory of Green

Packaging and Application of Biological Nanotechnology, Hunan Univ. of Technology, Zhuzhou, Hunan, China Electrocoagulation (EC) is

one of the most effective techniques to remove caramel pigment and organic pollutants from soy sauce wastewater. Performance of the

laboratory scale electrocoagulation reactor in removing high concentrations of chemical oxygen demand (COD) and caramel pigment from

soy sauce wastewater was analyzed in this study. In an attempt to determine the optimal operational parameters, the effects of applied electric

voltage, temperature, stirring speed, electrolyte and electrode materials were studied. In addition, caramel pigment and COD removal

efficiencies, based on electrode consumptions under various operational conditions, were analyzed and the formed sludge in the EC process

treated by hydrothermal process. The findings show that, an increase in temperature up to 30-40 °C enhanced the COD and caramel pigment

removal efficiencies and also reduced the applied electric voltage. It was also found that ZnCl2, CuCl2 and AlCl3 were best electrolytes

among nine different types of chemicals used, including NaCl. The caramel pigment and COD removal efficiencies after addition of CuCl2

were 91.06% and 83.12%, respectively. There was low correlation between anodes consumption and removal efficiency. Finally, high levels

of metal oxide nano materials were obtained by hydrothermal treatment of sludge, which may provide a novel method for the disposal of

sludge formed in various EC processes.

AGFD 307 Applications of spray freeze-drying method and layered double hydroxides for value-added food ingredients Jae-Young

Her1, [email protected], Kwang-Geun Lee1, Jin-Ho Choy2. (1) Dept. of Food Sci. and Biotechnology, Dongguk Univ., Seoul, Republic

of Korea (2) Dept. of Chemistry and Nano Science, Ewha Womans Univ., Seoul, Republic of Korea Spray freeze-dried powders and layered

double hydroxides (LDHs) are comparatively new materials in the pharmaceutical industry to produce value-added products. However, the

food applications of these materials are yet to be thoroughly explored. Thus, this study deals with potential application of these materials in

the food industry. Spray freeze-drying is the most suitable for heat sensitive products which need to be size control such as probiotics.

Lactobacillus casei (IFO 15883) was spray freeze-dried to obtain fine probiotics powder with no heat damage. The survival rate of L. casei in

the powder after spray freeze-drying (SFD) process was investigated using plate agar counting method. To improve the survival rate of L.

casei during SFD process, the experimental conditions such as incubation growth media, freeze drying media composition and spraying

conditions were optimized. The optimized conditions for growth media, freeze drying media composition and spraying conditions were

Lactobacilli MRS broth with 1% mannose and 0.1%CaCO3, BPW (non protective agent) and 0.2 kPa air pressures, respectively. Scanning

electron microscopy (SEM) was applied to estimate physical structure and properties of the particle. SFD probiotic particles had various sizes

and shapes with porous structures at different SFD conditions. The decreasing viability rate of final SFD probiotics powder through the

optimized conditions was 0.22 log CFU/ml.Layered double hydroxides (LDHs) were developed as nanocontainers for various therapeutic

agents. However, LDHs have not been investigated from a nutritional point of view. Mg2+, Zn2+ and Cr3+ are involved in the mechanism of

insulin action and in glucose metabolism. MgZnCrAl-LDHs were synthesized at various ratios Al3+/ Cr3+. Also, we intercalated pyridoxal-

5-phosphate (PLP) into LDH nanoparticles by ion exchange method. According to the X-ray diffraction (XRD) patterns of PLP-LDH

hybrids, the gallery height of LDHs was expanded from 3.8 Å to 11.9 Å, indicating that the PLP molecules were successfully intercalated

into the interlayer space of LDHs. Fourier transform infrared (FT-IR) spectra also revealed that the PLP molecules were well stabilized in the

LDHs through electrostatic interaction. The scanning electron microscopy (SEM) images showed that the LDHs had hexagonal, thin, plate-

like shapes with homogeneous size distribution. To evaluate the light stability of PLP, free PLP and PLP-LDH hybrids were exposed to UV

light. After 180 min of exposure, the PLP contents of free PLP and PLP-LDH hybrids decreased by 72.0 and 4.7 %, respectively.

AGFD 308 Identification of key flavor compounds responsible for different orange flavor characteristics (natural- and processed-

orange flavor) in orange juice Mina K Kim, [email protected], Kwang-Geun Lee. Dept. of Food Sci. and Biotechnology, Dongguk

Univ., Seoul, Republic of Korea Orange juice is a well-accepted fruit juice, and its consumption increases steadily. Many studies have been

conducted to understand the sensory and flavor characteristics of orange juice throughout its varying processing steps. The objective of

current study was to correlate the sensory and flavor characteristics of commercial orange juice products manufactured in different

processing steps in Korea. Descriptive analysis was conducted using a highly trained panel (n=10) to evaluate 7 orange juice samples in

triplicates, followed by consumer acceptance tests (n=72). Volatile compounds associated with 2 representative orange juice samples were

quantitatively and qualitatively identified using a Head Space-Solid Phase Microextraction (HS-SPME) followed by Gas Chromatography-

Mass Spectrometry (GC-MS). Univariate and multivariate statistical analyses were conducted for data analysis. The sensory characteristics of

7 commercially available orange juices were documented and grouped into 2 categories: one with high in “natural” citrus flavors and the

other with high in “processed” orange flavors. These flavor differences between groups were mainly derived from different processing steps.

The key flavor compounds responsible for different orange flavor characteristics (natural- and processed-orange flavor) were identified. The

profiles of volatile compounds of most accepted orange juice products in Korea were also documented. The current study can aid global

orange juice industry to better understand the flavor differences of orange juice products processed with different manufacturing processes.

Technical symposia / meeting rooms / meeting times matrix

Room Number in Moscone Center

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Trends in Cooking Science 135

Novel Approaches for Food Verification 307

Young Scientist Award Symposium 309

Advances in Wine Research

135 303 303 303 303

Authentication and Adulteration of Food

307 305 305

Recent Advances in Assembly and Applications of

Food Colloids and Biopolymers 309 309 309 309

Advances in Food Allergen Research: Identification,

Detection, Characterization, & Mitigation 307 307

AGFD Division Award Symposium

305

High Performance Foods and Beverages

307 307

Sterling B. Hendricks Memorial Lectureship Award

see

note* Journal of Agricultural and Food Chemistry Best

Paper Awards 305

Importance of Chirality to Flavor Compounds

309 309 309

The Chemistry of Sesquiterpenes

307

Agricultural and Food Chemistry General Papers

303 303/

307 305

Chemical Changes During Commercial Processing

305 305 303

Agricultural and Food Chemistry General Posters

Hall D

*note: San Francisco Marriott Marquis Yerba Buena Salon 9

mark March 22-26, 2015 on your calendar for the 249th ACS National Meeting in

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Schedule of AGFD Business, Planning, and Social Activities

Sun 12:00-1:00pm Sun 12:00-1:00pm Sun 5:00-8:00pm

Mon 12:05-1:05pm Mon 3:00-4:00pm Mon 5:00-6:00pm

Tue 12:00-1:00pm Tue 12:30-1:30pm

Tue 6:00-9:00pm

Communication Committee Trends in Cooking Science Symposium Book Signing

Executive Committee Future Programs

book signing: The Science of Cheese by Michael Tunick C4 = Communicating Chemistry: California Cuisine

Undergraduate Competition (ticketed event) Business Meeting

Sterling B. Hendricks Award Reception Awards Banquet (get ticket @AGFD Info Table)

Moscone Ctr Esplanade Ballroom rm307 Moscone Ctr Hall E rm135 Moscone Ctr Esplanade Ballroom rm303 Moscone Ctr Esplanade Ballroom rm307 Moscone Ctr Expo booth 407 – Oxford Press Art Institute of California (get ticket via ACS Registration) Moscone Ctr Esplanade Ballroom rm307 Marriott Marquis,Yerba Buena Salon 9 North Beach Restaurant

Documents

Division of Agricultural and Food Chemistry Fall 2014 · Vice President and Chief Technology Officer of the Monsanto Company and one of the founding fathers of agricultural biotechnology