Division of Agricultural and Food Chemistry Spring 2013 ... · Art and Science of Flavor Creation - Neil C. Da Costa International Flavor & Fragrances Union Beach, NJ [email protected]

Division of Agricultural and Food Chemistry Spring 2013

the CORNUCOPIA

including AGFD abstracts for the

245th American Chemical Society National Meeting

April 7 - 11, 2013

in

NEW ORLEANS

LAUREN JACKSON, Program Chair

AGFD technical sessions take place at the DoubleTree Hotel - 300 Canal St.

- page 6 - program spotlight

Arsenic Contamination in Food and Water

- back cover -

COMMUNICATING CHEMISTRY

CAJUN COOKING

- page 7 - road map to the

Chemistry of Energy & Food Thematic Program

CONTENTS page

2 Message from the Chair 2 Cornucopia editorial staff and contact information 3 Future AGFD programs, other programs and program highlights 8 Award News 9 Scenes from Philadelphia 10 Puzzle page 11 Membership application - join the team ! 12 Roster of officers and committee members 13 Memorials 14 Executive and Business Meeting minutes 17 Schedule of AGFD meetings and merrymaking 17 AGFD technical program w/abstracts

visit our website: http://agfd.sites.acs.org - for a pdf of the Cornucopia and much more deadline for submission of content for next Cornucopia: May 15

2 the Cornucopia - Spring 2013 AGFD

MESSAGE FROM THE CHAIR

It was a pleasure to begin my tenure as Program Chair of AGFD by helping organize the meeting in Philadelphia. Overall the scientific program at Philadelphia was excellent and well attended, with 14 symposia on diverse topics such as food flavors (Essential Oils: Natural Materials for Flavor, Fragrance, and Bioactives; Fruit and Vegetable Aroma Precursors), health promoting compounds (Neuroactive Compounds from Natural Products; Discovering Bioactive Compounds), and general food chemistry (Physical Methods in Food Analysis), for a total of 225 presentations. Several highlights in the program were the Sterling Hendricks Award honoring Eric Block and the 2011 Kenneth A. Spencer Award Symposium honoring Michael W. Pariza. Another high point of the meeting was the 2012 Kenneth A. Spencer Award honoring Jim Seiber, which was presented in the AGRO technical program. My deepest appreciation goes out to the symposium organizers and presenters for their help in putting on such a successful meeting in Philadelphia. I also thank Mike Tunick and Charlie Brine for arranging the AGFD banquet at Ristorante Panorama, which was a lovely location for the event, as everyone who attended will agree.

The Spring ACS meeting in New Orleans promises to be a well-attended meeting and will showcase the AGFD scientific program due to its theme, “Chemistry of Energy and Food” and the leadership of Jim Seiber, the Thematic Program Chair of the meeting. Besides having one of the largest technical programs including 15 symposia, 40 sessions and 350 papers, there are several special events that one should not miss. The first, is the Plenary Session (Sunday, April 7, 2013) that features talks by Peter Schieberle, John Floros, Harrison Dillon and Cesar Vega. The second is “Communicating Chemistry: Cajun Cooking”, an innovative student competition organized by Gavin Sacks and Justin Miller. Student teams will prepare live, interactive presentations that convey critical topics in food chemistry in the style of popular food science television shows, and will compete for the best presentation in front of several celebrity judges (Shirley Corriher, Harold McGee, Terry Acree and Darin Nesbit). Tickets will be made available to observe the competition. In addition to all of these events, please join us for the AGFD Future Programs Meeting that will be held on Monday, April 8 from 11:45 am – 12:45 pm in the Shadows room at the DoubleTree New Orleans Hotel. This is your chance to get involved in our division by providing ideas for symposia for future ACS meetings. If you are unable to attend the meeting, please send your symposium ideas to Chair-Elect, Michael Qian ([email protected]), Vice Chair, Kathryn Deibler ([email protected]) or myself ([email protected]), and we will present them at the meeting.

Finally, I would like to express my appreciation to Neil DaCosta, Past-Chair of AGFD, for all of the help he has given me over the past year to prepare me for this position. Neil was a outstanding Chair for AGFD who worked tirelessly to make sure that the AGFD program was of the highest quality, and that deadlines were met. I also thank AGFD Chair-Elect, Michael Qian, who has worked hard to assemble an excellent program for the Fall ACS meeting in Indianapolis.

I look forward to seeing you in New Orleans and Indianapolis!

Lauren Jackson 2013 AGFD Chair

[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

AGFD the Cornucopia - Spring 2013 3

FUTURE PROGRAMS

INDIANAPOLIS - September 8 - 12, 2013

Advances in the Understanding of Dairy/Cheese Flavors and Related Analytical Techniques - Sanjay Gummalla, Givaudan Flavors Cincinnati, OH [email protected] Michael H. Tunick, Dairy and Functional Foods Research Unit. USDA-ARS Eastern Regional Research Center [email protected]

AGFD Division Award Symposium - Lauren Jackson FDA Bedford Park, Illinois [email protected]

Applications in Counter Current Chromatography - John Manthey USDA [email protected]

Chemistry of Taste Modulation in Beverages - Mathias Sucan Kerry Ingredients and Flavors [email protected] Keith Cadwallader, University of Illinois at Urbana-Champaign [email protected]

Chemistry of Tea and Functional Beverages - Kevin Goodner Sensus [email protected] Youngmok Kim, Sensus [email protected]

General Papers and General Posters - Michael Qian Oregon State Univ. [email protected]

Instrumental Methods for the Analysis of Bioactive Molecules - G. K. Jayaprakasha Texas A&M University [email protected] Bhimu Patil Texas A&M University [email protected] Federica Pellati Department of Pharmaceutical Sciences University of Modena and Reggio Emilia, Italy [email protected]

Kenneth A. Spencer Award Symposium (co-sponsored by AGRO) - Eckhard Hellmuth UMKC, Kansas City MO [email protected]

Lipid Oxidation - Karen Schaich Rutgers University, NJ [email protected]

Phenolic Derivatives for Food and Human Health - David Compton USDA-ARS Peoria, IL [email protected] Joseph Laszlo, USDA-ARS Peoria, IL [email protected]

Polyphenolic Chemistry in Food Science: Flavor, Color and Biofunctional Properties - Coralia Osorio Roa, Universidad Nacional de Colombia Colombia [email protected] Devin Peterson, Food Science and Nutrition Department, University of Minnesota [email protected] Fereidoon Shahidi, Department of Biochemistry, Memorial University of Newfoundland [email protected]

Young Scientist Award Symposium - Charles Brine CJ Brine and Associates [email protected]

Confirmed Theme: Chemistry in Motion

DALLAS - March 16 - 20, 2014

Applied Food Chemometrics, Sensometrics, Qualimetrics Workshop - Brian Guthrie, Cargill [email protected]

Colorants and Pigments - Cathy Culver PepsiCo [email protected] Fereidoon Shahidi, Department of Biochemistry, Memorial University of Newfoundland [email protected] Kazuo Miyashita, Hokkaido University [email protected]

General Papers and General Posters - Michael Qian Oregon State Univ. [email protected]

Graduate Student Symposium - Charles Brine CJ Brine and Associates [email protected] continues on the next page

4 the Cornucopia - Spring 2013 AGFDcontinued from the previous page -

High Performance Foods and Beverages - Agnes M. Rimando USDA ARS NPURU [email protected]

Physicochemical Properties and Biological Functionality of Oats - Apeksha Gulvady PepsiCo [email protected]

Sensor Applications in Food and Agriculture: Identity, Quality and Safety - Brian Guthrie Cargill [email protected]

Snack Foods - Fereidoon Shahidi Department of Biochemistry Memorial University of Newfoundland [email protected]

Undergraduate Symposium - Charles Brine CJ Brine and Associates [email protected]

Confirmed Theme: Chemistry of Energy and Advanced Materials

SAN FRANCISCO - August 10 - 14, 2014

Advances in Taste Research for Sodium Reduction - Jane Leland Kraft Foods Glenview, Il [email protected] Louise Slade Food Polymer Science Consultancy [email protected] Thomas Hofmann, Technical University of Munich, Germany [email protected]

Advances in Wine Research - Sue Ebeler, University of California-Davis [email protected] Sacks Cornell University [email protected] Peter Winterhalter Technical University of Braunschweig, Germany [email protected]

AGFD Division Award Symposium - Michael Qian Oregon State Univ. [email protected]

Authentication and Adulteration of Food - Fereidoon Shahidi Memorial University of Newfoundland Department of Biochemistry [email protected] Artemio Tulio, FDA, Bedford Park, Illinois [email protected]

Bioactives in Natural Sweeteners - Navindra Seeram University of Rhode Island [email protected]

Biotransformation of Aroma Compounds - Alyson Mitchell Univ. of California, Davis [email protected]

Chemical Changes During Commercial Processing - Kevin Goodner Sensus Hamilton, OH [email protected]

Chemical Ecology Applied to Sustainable Agriculture - Coralia Osorio Roa Universidad Nacional de Colombia Colombia [email protected]

Chemistry of Sesquiterpenes - Neil Da Costa IFF [email protected] Robert Peterson [email protected]

General Papers and General Posters - Kathryn Deibler Ingredion [email protected]

Importance of Chirality to Flavor Compounds - Karl-Heinz Engel Technical University of Munich Germany [email protected]

Recent Advances in Assembly and Applications of Food Colloids & Biopolymers - Ron Qingrong Huang, Dept of Food Science Rutgers University New Brunswick, NJ [email protected]. continues on the next page

AGFD the Cornucopia - Spring 2013 5continued from the previous page -

Sterling Hendricks Memorial Lectureship (co-sponsored w/AGRO) - Michael H. Tunick USDA-ARS Eastern Regional Research Center [email protected] Kim Kaplan USDA-Agricultural Research Service Beltsville, MD [email protected] Stephen O. Duke, USDA-Agricultural Research Service University, MS [email protected]


Confirmed Theme: Chemistry and Stewardship of the World

DENVER - March 22-26, 2015


Graduate Student Symposium - Charles Brine CJ Brine and Associates [email protected]

Phenolic and Polyphenolic Chemistry in Food Processing - Brian Guthrie Cargill Minneapolis, brian.guthrie@cargill.

Undergraduate Student Symposium - Charles Brine CJ Brine and Associates [email protected]

Confirmed Theme: Chemistry of Extraction, Mining and Conservation

BOSTON - August 16-20, 2015

ACS Flavor Workshop - Terry Acree Cornell University Ithaca, NY tea2@cornell.

Chemistry, Composition and Analysis of Dietary Supplements - Kevin Goodner Sensus Hamilton, OH kgoodner@synergytaste.


Graduate Student Symposium - Charles Brine CJ Brine and Associates [email protected]

Kenneth A. Spencer Award Symposium (co-sponsored by AGRO) - Eckhard Hellmuth UMKC Kansas City, MO [email protected]


Confirmed Theme: History of Innovation, Discovery and Application in Chemistry

FUTURE MEETINGS March 13-17, 2016 San Diego August 21-25,2016 Philadelphia

Other PROGRAMS and SYMPOSIA - unscheduled or beyond 2015

Art and Science of Flavor Creation - Neil C. Da Costa International Flavor & Fragrances Union Beach, NJ [email protected]

Biotransformation in the Body - Alyson Mitchell University of California, Davis [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] continues on the next page

6 the Cornucopia - Spring 2013 AGFDcontinued from the previous page -

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]

Flavor Stability: Chemical Changes in Flavor Molecules, Flavor-Food Matrix Interactions, Flavor Encapsulation

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

Omega 3 oils - Fereidoon Shahidi Memorial University of Newfoundland Dept of Biochemistry [email protected]

Sample Preparation for Neutraceutical & Functional Food Analysis (Plus Workshop) - Dave L. Luthria USDA Beltsville, MD [email protected]

Pacifichem Dec 15-20, 2015 Honolulu - Joint meeting of ACS, Canadian Society for Chemistry, Chemical Society of Japan, New Zealand Institute of Chemistry, Royal Australian Chemical Society, Korean Chemical Society and Chinese Chemical Society www.pacifichem.org

Technical Program Spotlight

The Agricultural and Food Chemistry Division presents:

Arsenic Contamination in Food and Water Wednesday & Thursday April 10 & 11, 2013 DoubleTree Hotel 300 Canal St, New Orleans

Keynote Speaker: Deborah Blum

The Poisoner’s Cupboard: The long (and sometimes homicidal) history of arsenic in everyday life

The story of the element arsenic is a story of human history through a uniquely poisonous lens. One of the earliest realized poisonous elements, homicidal uses of arsenic can easily be traced back to the Middle Ages. But these were notably murders at the upper levels of society. It wasn't until

the 19th century - and the rise of industrial use of elements such as arsenic - that it became the poison of the everyday citizen, the weapon of choice for serial poisoners. This relates to the fact that arsenic was widely available - in medicine, in cosmetics, as a pesticide and even as a coloring

agent in food. This talk explores the rise of arsenic for both commercial and homicidal use, the rise of forensic toxicology that grew up as a result and the consequences, even today, of our long and

close relationship with history's most important poison.

Deborah Blum is a Pulitzer Prize-winning American journalist, the author of The Poisoner’s Handbook: Murder and the Birth of Forensic Medicine in Jazz Age New York

and a professor of science journalism at the University of Wisconsin-Madison.

co-sponsored by AGRO, ENVR and SCHB

Find more details in the Technical Program & Abstracts sections of this Cornucopia


ACS NATIONAL MEETING THEMATIC PROGRAM - CHEMISTRY of ENERGY & FOOD ORGANIZED BY Professor Emeritus James N. Seiber, Food, Science & Technology, UC Davis &

Editor, Journal of Agricultural and Food Chemistry

KAVLI FOUNDATION LECTURES INNOVATIONS IN CHEMISTRY LECTURE - Daniel G. Nocera

Patterson Rockwood Professor of Energy, Harvard University, Department of Chemistry and Chemical Biology. The artificial leaf. Monday, April 8, 5:30 – 6:30 pm Morial Convention Center, La Nouvelle Orleans Ballroom C

EMERGING LEADER IN CHEMISTRY LECTURE - Christy L. Haynes University of Minnesota, College of Science and Engineering, Department of Chemistry.

Biological and ecological toxicity of engineered nanomaterials. Monday, April 8 , 4:00 – 5:00 pm Morial Convention Center, La Nouvelle

Plenary Session Sunday, April 7, 3:30 - 6:30 PM, Morial Convention Ctr, La Nouvelle Orleans Ballroom C

Feeding the world through science and technology: A look into our future food system. John Floros Kansas State University College of Agriculture

The chemistry of food flavors: Simply pleasure or beyond? Peter Schieberle Technical University of Munich Department of Food Chemistry

Renewable oil technology platform for bio-based products. Harrison Dillon Solazyme, Inc.

The kitchen as laboratory: Building bridges between science & the non-scientist Cesar Vega Mars Botanical

Technical Symposia Supporting the Chemistry of Energy & Food Thematic Program AGFD Applied Nanotechnology for Food and Agriculture Arsenic Contamination of Food and Water Chemistry of the Bar Nanosensors for Food Quality and Safety Post Disaster Chemistry ANYL Analytical Challenges in Energy Production Analytical Chemistry of the Deep-Water Horizon Spill BIOT Biofuels and Sustainable Energy BMGT Chemistry Plus Food: Ingredients for Success in Business CARB Biofuels, Bioproducts, and Biomass from Sugar Feedstocks CELL Cellulosic Chemistry of Food Lignocellulosic Biorefinery CHED The Chemistry of Food CINF Food Informatics: Application of Chemical Information to Food Chemistry CMA Water, Energy, Health & Education.: Working Together for Global Solutions

ENFL Bioenergy and Biofuels Nanomaterials and Nanotechnologies for Energy and Fuels ENVR Energy Recovery from Waste Technological and Environmental Issues Environmental Fate of Petroleum Oils and Dispersants in the Marine Environment Food and Its Environment: What Is In What We Eat? Nexus of Food, Energy and Water FLUO ACS Award for Creative Work in Chemistry: Symposium in Honor of Iwao Ojima GEOC Beyond Using n-alkanes and PAHs: What Else Have We Learned About Environmental Geochemistry since Deepwater Horizon? Advances in Understanding the Chemistry of Light Elements at Environmental Interfaces Natural Hydrocarbon Seeps: Toward Understanding a Complex Natural System ORGN Chemistry of Energy and Food PMSE Plenary Lecture and Awards Reception SCHB Algae, Biofuels, and CO2

More details in the ACS Technical Program


AWARD NEWS

2012 Award for Advancement of Application of Agricultural and Food Chemistry Prof. Eric Decker, University of Massachusetts-Amherst, Head of Food Science Dept., received the 2012 Award for Advancement of Application of Agricultural and Food Chemistry. The award, consisting of $3000, a plaque and meeting travel expenses, is sponsored by International Flavors & Fragrances and administered by AGFD. Prof. Decker received his award at the AGFD Awards Banquet in Philadelphia. Prof. Decker is internationally recognized as a leader in research into inhibition of lipid oxidation, antioxidants, impact of processing and food system components on bioactive lipids and their bioavailiblity, seafood/muscle biochemistry and analytical techniques for detection of food adulterants and contaminants. He has > 250 publications, many in J. Ag & Food Chem., presented at ACS Meetings, or chapters in ACS Symposium volumes. He has received numerous awards, including the AGFD Young Scientist Award - 1994, Fergus M. Clydesdale Endowed Chair from 2002-2007, Stephan S. Chang Award for Lipid and Flavor Science, IFT- 2006.

2012 Teranishi Fellowship Award Rashin Sedighi, North Carolina A&T University received the 2012 Teranishi Fellowship. This $2500 Fellowship, honoring long time AGFD member, Dr. Roy Teranishi, is awarded to a promising student early in their academic career to foster research progress and education. AGFD congratulates Rashin on this Fellowship and hopes Rashin will find AGFD a welcome home as a professional society.

2012 AGFD Young Scientist Award Asst. Prof. Ryan Elias, Penn State University, Dept. of Food Science received the 2012 AGFD Young Scientist Award. It was awarded at the August ACS Meeting in Philadelphia where he presented his research as part of the AGFD Award Symposium. This award consists of a $1000 honorarium, an engraved plaque and a $1500 travel stipend to attend the Fall ACS National Meeting to participate in the Award Symposium.

2012 ACS Fellow Award Dr. Charles J. Brine, CJ Brine & Assoc., LLc and Dr. Sara Risch, Popz Europe have been named as 2012 ACS Fellows. This prestigious award, initiated in 2009, has recognized numerous AGFD members for their long term service, contributions and achievements in science, ACS activities and their careers. They were recognized at the ACS National Meeting in Philadelphia.

2012 AGFD Fellow Award Dr. Michael Tunick, USDA-ARS, Dr. Youling Xiong, University of Kentucky and Dr. Zhen-Yu Chen, University of Hong Kong have been chosen as the 2012 AGFD Fellow Awardees. The award plaques were presented at the National ACS Meeting in Philadelphia in August.

2012 ACS Kansas City Section Kenneth A. Spencer Award Dr. James N. Seiber, UC Davis Emeritus Professor in the Department of Environmental Toxicology and Editor-in-Chief of the Journal of Agricultural and Food Chemistry received the 2012 ACS Kenneth A. Spencer Award. The Spencer Award recognizes Dr. Seiber's research in the area of environmental transport and fate of pesticides and other contaminants, which has been the focus of his work and that of his 40-plus graduate students and research associates.

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


Scenes from Philadelphia

clockwise from below - 2012 AGFD chair Neil DaCosta passes gavel to 2013 Chair Lauren Jackson; Edward Knipling (left) USDA Agricultural Research

Service Administrator, assisted by Mike Tunick (right) presents Eric Block of SUNY Albany the

Sterling B. Hendricks Memorial Lectureship Award; Dr. Block presents a summary of his career work on Allium chemistry; Agnes Rimando and Jane Leland

with their awards for Distinguished Service to AGFD; Terry Acree shares a glass with Cynthia

Mussinan as she starts her retirement career.

Thanks to Jim Shieh for photos.

10 the Cornucopia - Spring 2013 AGFD BIG EASY CHEMISTRY 1 2 3 4 5 5 6 7 8 9 S 10 11 12 13

14 15 16

17 O 18 O C 19 V 20

E L I 21 A 22 23 24 A 26

25 26 27 T 28 O 29 30 31

32 I L 33 34 35 I 36

38 37 38 39 38 40 41 O 42

A prize to the first to fax 43 44 L 45 46 O 47

a correct solution to: 48 L 49 50 51

Carl Frey at 914-749-3329 52 53 A 54 55 R R 56 57 58

59 60 R 61 R 62 63

64 M 64 62 65 66 G 67 E E L

68 69 E 70 A R 71 V 72 73

74 75 76 77 78

79 S 80 84 81

ACROSS 50 minus 6 early hours 44 its plasma glows red

1 some boat propellers 52 Phyllis Diller neckwear 7 Law & Order role 46 savings vehicle

5 spokes, geometrically 54 noisy kisses 8 Peruvian native 51 downhill conveyance

10 early Bond nemesis 56 Kipling tale/Flynn movie 9 God ---- Co-Pilot 53 affirm as true

14 NOLA music locale 59 itching to go 10 NOLA pianist -- John 55 high bar move

17 precursor to rust 61 Spielberg sci-fi flick 11 hot dog topper 57 e-mail alternative

18 ozone 62 diets 12 born as 58 next step after 42 Across

19 MCVIII years ago 64 From Here -- Eternity 13 Midwest Native American 60 Kipling’s Just -- Stories

20 sign of summer 65 post-Katrina NOLA roof 15 some farm moms 62 sub-atomic particle quality

21 hey, that hurts! 67 OH neighbor 16 the tube 63 natural amino acid

22 anthem opening 68 caviar 22 Quaker’s main grain conformation

24 howdy! 70 blemish 23 NOLA conveyance 65 GC peak defect

25 1 in 4 years does this 71 suit go-with 24 that’s a laugh ! 66 Florence’s river

28 @ 72 TM chanting syllable 25 453.6 g 68 burnish 29 coherent light source 74 NOLA’s & Mississippi 26 Germany, France & others 69 crude metal

32 a beer or a friend Valley’s oldest building 27 woodworker’s hand tool 70 cc

33 work hard 79 wagers 29 NOLA’s Monte ----- Hotel 71 (2000) X (25 Down)

36 Treme cable presenter 80 network access step 30 receding tides 72 A Chorus Line tune

37 some pasta cylinders 81 old plow propellers 31 Kennedy matriarch 73 --- Dew

40 Silas Marner author 33 wake-up time for many 75 you and me

42 a 4 year college degree DOWN 34 not well 76 short for ‘for example’

43 ER worker 1 DEET source 35 lab sample containers 77 VIP on a ship

45 NOLA jazz style 2 plural to be 38 altar declaration 78 former spouse

47 photocell element 3 Do -- Mi 39 inebriated but still standing

48 many an RIT grad 4 busybody 41 gridiron stat

49 60’s painting style 5 Greek ‘P’ 43 country’s McEntire


AGFD DIVISION MEMBERSHIP APPLICATION

The Agricultural and Food Chemistry Division of the American Chemical Society is a non-profit organization dedicated to the technical advancement of all aspects of agricultural and food chemistry. The Division encourages AGFD technical advancement by -

- organizing AGFD symposia at ACS National Meetings and other venues - providing workshops in AGFD topics - publishing proceedings of AGFD symposia - providing cash awards to leading grad students, post docs, and established AGFD scientists - publishing the Cornucopia newsletter - hosting social gatherings at national meetings Join the over 3100 members of the AGFD division. At ACS National Meetings you can meet and discuss division activities at the AGFD hospitality 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).

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 ($5.00)

Be cool J O I N A G F D

Return application, with payment, to AGFD Membership Chair: Dr. Lucy Yu

University of Maryland Department of Nutrition & Food Science

3303 Marie Mount Hall College Park, MD 20742


AGFD OFFICERS & COMMITTEE MEMBERS

Chair - Serves 1 year. Presides over Division meetings, & appoints committees Lauren S. Jackson USFDA, National Center for Food Safety & Technology 6502 S. Archer Rd. Bedford Park, IL 60501 708-728-4162 [email protected] Chair-Elect - Serves 1 year. Substitutes for the chair as needed Michael Qian, Oregon State Univ. Dept. of Food Science and Technology Corvallis, OR 97330 541-737-9114 [email protected] Vice Chair - Serves 1 year. Assists Chair-elect in developing future technical programs. Kathryn Deibler Ingredion Incorporated 210 Executive Dr., Ste. 1 Newark, DE 19702 908-601-5570, [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 Division newsletter. Carl Frey Pepsi-Cola R&D 100 E. Stevens Avenue Valhalla, NY 10595 914-742-4832 [email protected]

Councilors - Represent Division for 3 years on ACS council. John Finley (thru ‘14), [email protected] Michael Morello (thru ‘14), [email protected] Agnes Rimando (thru ‘15), [email protected] Sara Risch (thru ‘13), [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] Russ Rouseff (thru ‘13), [email protected] Fereidoon Shahidi (thru ‘13) [email protected] At-Large Executive Committee Members - Assist in management of Division. Serves 3 years. Terry Acree (thru ‘13), [email protected] Jane Leland (thru ‘14), [email protected] Robert McGorrin (thru ‘14), [email protected] Mathias Sucan (thru ‘13) [email protected] Awards Committee - Solicits nominations and 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 Neil Da Costa [email protected]

Hospitality - Organizes receptions and banquets. Charles Brine - [email protected] Membership - Responsible for recruitment and retention of Division members. Lucy Yu - [email protected] Nominations - Develops slate of officers. Served by Immediate Past Chair. Neil Da Costa [email protected] Public Relations - Publicizes Division. Charles Brine - [email protected] Web Master - Maintains web site. Michael Appell, [email protected] Flavor subdivision - Develops symposia. Chair - Gavin Sacks, [email protected] Chair-Elect - Sanjay Gummalla, [email protected] Vice-Chair - Valeria Acquarone, [email protected] Secretary - Kawaljit Tandon, [email protected] Functional Foods & Natural Products subdivision - Develops symposia. Chair - Gene Lester, [email protected] Chair-Elect - Luke Howard, [email protected] Vice-Chair - Youngmok Kim, [email protected] Secretary - Lulu Henson, [email protected]

This space reserved for your name.

Stop by the AGFD hospitality table and find out how you

can get involved.


In Memoriam - Owen R. Fennema

On August 1, 2012, food science and technology lost one of its greatest contributors -Professor Emeritus Owen R. Fennema - lead author of one of the most definitive texts in food chemistry - Fennema’s Food Chemistry - now in its fourth edition. Owen Fennema was born January 23, 1929. After graduating from Kansas State University, he completed a Ph.D. in Food Science and Biochemistry at the University of Wisconsin-Madison where he stayed for 36 years. He authored several hundred papers and book chapters, advised 15-20 undergraduate students each year, served as major professor to at least 40 MS and 20 Ph.D. students, and received numerous awards and professionalappointments including Fellow of the AGFD Division, the AGFD Award for the Advancement of Application of Agricultural and Food Chemistry, an honorary degree from Wageningen University, Wageningen, the Netherlands, IFT president, IFT treasurer, editor-in-chief of IFT’s peer-reviewed journals, and four IFT awards including the Nicolas Appert Award for lifetime achievement and excellence in food science. He served in various capacities in the International Union of Food Science and Technology and was the first President of the International Academy of Food Science and Technology. His friends at AGFD will miss him and extend condolences to his family.

In Memoriam - Glenn Fuller

Dr. Glenn Fuller passed away on September 15, 2012, at the age of eighty-three. Dr. Fuller obtained his Ph. D. at the University of Illinois, Champaign-Urbana where he studied molecular rearrangements. From there he went to Shell Development Company working on chemical additives for improvement of lubricants and then to the USDA Western Regional Research Center where he rapidly advanced to Research Leader. His initial contributions included elucidating the chemistry underlying oxidation of polyunsaturated fats. He was an early advocate of high-oleic acid content oils as healthful alternatives to solid fats and of high-linoleate content oils for their nutritional benefits. He developed the Crop Improvement and Utilization (CIU) Research Unit which focuses on a basic understanding of plant molecular biology in order to develop the genetic tools necessary to introduce desired traits into plants. Dr. Fuller served the ACS as AGFD Division Chair, Chair and other offices of the California Section, Councilor at national ACS meetings and was recognized as an ACS Fellow. He was a strong advocate for Project SEED, which grew in size since his involvement to become the largest program for summer student research at WRRC and was recognized by USDA-ARS Headquarters as an outstanding EEO Outreach effort. His friends at AGFD will miss him and extend condolences to his family.

Cornucopia thanks Daryl Lund, Professor Emeritus University of Wisconsin and Howard Q Zhang, Ph.D. - USDA WRRC (respectively) for assisting in these Owen Fennema and Glenn Fuller memorials.


AGFD Executive Committee MEETING MINUTES Sunday, August 19, 2012 Loews Hotel, Philadelphia, PA

Takes place at each ACS National Meeting

Attendees: Terry Acree, Charles Brine, Neil Da Costa, Kathryn Deibler, Carl Frey, Kevin Goodner, Luke Howard, Lauren Jackson, Jane Leland, Michael Morello, Michael Qian, Agnes Rimando, Sara Risch, Gavin Sacks, James Seiber, Stephen Toth, Michael Tunick

AGFD Chair Neil Da Costa called the meeting to order at 5:08 p.m.

The minutes of the previous meeting were approved with no changes.

Steve Toth gave the Treasurer’s Report. AGFD had a record number of guest registrations in San Diego last spring, with one symposium going well over budget. The cost to the Division for that meeting was $33,800, as opposed to an average of $12,000 for the previous four National Meetings. We will emphasize to symposium organizers that each session is budgeted $750. Our investments are up $35,000 so far this year, and we have $479,280 in the treasury. The report was approved.

In the Program Report, Neil Da Costa stated that AGFD had 13 symposia, 25 sessions, and 225 abstracts scheduled in Philadelphia. There were 27 free registrations. Lauren Jackson said that the New Orleans meeting next spring has 12 symposia and 32 sessions scheduled. A budget of $27,000 for New Orleans was approved. Mike Qian indicated that 13 symposia are on tap for Indianapolis in September 2013. Sara Risch said that Shirley Corriher has won the 2013 Grady-Stack Award for Interpreting Chemistry for the Public and that we will build a one- or two-session symposium around it in New Orleans.

Mike Morello, Agnes Rimando, and Sara Risch gave the Councilor’s Report. Alternate Councilor Charles Brine will substitute for John Finley at the Council Meeting. Mike Morello gave most of the report, saying that ACS is proceeding with electronic dissemination of meeting content and Presentations on Demand. Some divisions are looking at streaming content; we may someday need an editor for electronic meetings. ACS is creating a bulk e-mail service. PACS, the online abstract submittal system, will be replaced by August 2014. Upcoming National Meeting themes include Chemistry of Energy and Food (New Orleans, Spring 2013, organized by Jim Seiber), Chemistry of Motion (Indianapolis, Fall 2013), Chemistry of Energy and Advanced Materials (Dallas, Spring 2014), Chemistry and Stewardship of the World (San Francisco, Fall 2014), Chemistry of Extraction, Mining, and Conservation (Denver, Spring 2015), and History of Innovation, Discovery, and Application in Chemistry (Boston, Fall 2015). Tentative themes are Computers in Chemistry (San Diego, Spring 2016) and Chemistry Education (Philadelphia, Fall 2016). ACS is establishing a lecture, to be given by an emerging young scientist, to precede the Kavli lecture. The Multidisciplinary Program Planning Group, which John Finley chairs next year, will select the winner. The first of these lectures will be in New Orleans. Sara Risch said that the National Chemistry Week theme in 2014 will be Candy Chemistry, and that AGFD should get involved. Agnes Rimando, who is on the Committee on International Activities, reported that new ACS International Chemical Sciences Chapters have been founded in Shanghai and Thailand. The Thailand Chapter is chaired by AGFD member Kanjana Mahattanatawee.

Neil Da Costa reported for Steve Nagy that Eric Decker (University of Massachusetts) won the Award for Advancement of Application of Agricultural and Food Chemistry, sponsored by IFF. Neil reported for Fereidoon Shahidi that Zhen-Yu Chen (University of Kentucky), Michael H. Tunick (USDA, Agricultural Research Service), and Youling Xiong (Chinese University of Hong Kong) have won AGFD continues on the next page

AGFD the Cornucopia - Spring 2013 15continued from the previous page -

Fellow Awards. He also reported for Chi-Tang Ho that Rashin Sedighi (North Carolina A&T State University) has won the Roy Teranishi Fellowship. Mike Tunick said that that the Sterling Hendricks Award will be presented to Eric Block (University at Albany, SUNY). Charles Brine said that the winner of the Young Scientist Award will be announced at the banquet (it was Ryan Elias, Pennsylvania State University). Neil said that we submitted an application for a ChemLuminary Award, but the award in that category was cancelled.

Cornucopia editor Carl Frey reported that we have had two electronic-only issues, which can be posted on our website six weeks before a National Meeting. The abstracts are available eight weeks before a meeting. An e-mail blast should go to AGFD members when a new Cornucopia is available.

In Hospitality/Public Relations, Mike Tunick organized the banquet for this meeting at the Ristorante Panorama.

Neil Da Costa reported for Membership Chair Lucy Yu and said that AGFD had 3117 members, another increase.

Immediate Past Chair Alyson Mitchell chairs the Nominating Committee, and Neil presented the slate of officers: Lauren Jackson, Chair; Mike Qian, Chair-Elect; Kathryn Deibler, Vice-Chair. Michael Tunick will continue as Secretary and Steve Toth as Treasurer. Agnes will run for another term as Councilor and Charles Brine as Alternate Councilor. The slate was approved.

Jim Seiber thanked everyone for their help on the Journal, which is celebrating its 60th anniversary. They are cosponsoring the banquet on Tuesday night and are holding its annual meeting Wednesday morning. The Journal is very receptive toward reviews, perspective papers, and symposium clusters.

Mike Appell is now our Webmaster, and the site is periodically updated. Neil said that we have 121 website members. A membership application, a page celebrating the Journal’s 60th anniversary, and pages for careers and open positions have been added. There was a short discussion of social media to communicate with members, especially younger ones. Terry Acree commented that soon we might have to pay a professional to maintain the web site. These topics will be taken up by the Communications Subcommittee.

In New Business, Mike Morello announced that the Innovative Programming Grant application submitted by Gavin Sacks was approved. Gavin said that he was planning an “extrasymposial” event for New Orleans: a Chemistry of Cajun Cooking Competition among 3-4 teams of 3-4 students. The IPG was approved because it is within the meeting theme, involves students, and is unusual.

Mike Tunick had a discussion with Acquisition Editors at ACS Books and reported that they were working on having Symposium Series Books being made available for e-readers and smartphones. They are also looking into “virtual books,” in which chapters with the same subjects but from different books are combined into an e-book.

Mike Morello said that no-shows at the meeting are having their abstracts removed from Chemical Abstracts, which began a short discussion about bogus abstracts and people who submit with no intention of attending the meeting.

The meeting adjourned at 6:55 p.m.

Submitted by Michael Tunick, AGFD Secretary

16 the Cornucopia - Spring 2012 AGFDcontinued from the previous page

AGFD Division Annual Business MEETING MINUTES Tuesday, August 21, 2012 Loews Hotel, Philadelphia, PA

Takes place at each Fall National Meeting, and is open to all AGFD members

Attendees: Charles Brine, Neil Da Costa, Carl Frey, Jane Leland, Kanjana Mahattanatawee, Linda Psota-Kelty, Michael Qian, Agnes Rimando, Stephen Toth, Michael Tunick

AGFD Chair Neil Da Costa called the meeting to order at 1:12 p.m. He summarized the discussions from the Executive Committee Meeting.

Treasurer: Steve Toth said that both the Journal of Agricultural and Food Chemistry and BASF donated $5000 toward the banquet. Mike Tunick said that the banquet will therefore turn a profit of over $4000; a loss of $7750 had been budgeted.

Programs: The future programs were described, with a $27,000 budget for New Orleans.

Awards: The names of the winners were reviewed. The IFF Award deadline will be earlier so that speakers for the symposium can be obtained. We may ask for prospective speakers on the nomination form.

Council: The highlights were described, including Presentations on Demand, PACS being replaced, possibly nominating a Young Scientist Award winner for the pre-Kavli lecture, and the 2014 National Chemistry Week theme. The possible need for an information officer for AGFD was raised. This may have to be a paid position.

Cornucopia: It is now available online six weeks before every meeting.

Membership: It stands at 3117.

Nominations: Neil Da Costa presented the slate of officers for the Division for 2013: There were no nominations from the floor. The slate (below) passed unanimously

Lauren Jackson, Chair Michael Qian, Chair-Elect Kathryn Deibler, Vice-Chair Stephen Toth, Treasurer

Michael Tunick, Secretary Agnes Rimando, Councilor Charles Brine, Alternate Councilor

Journal: It has gone to weekly publication and is exceeding 15,000 pages per year.

New Business: Blast e-mails will be sent out as needed instead of on a regular schedule, and will announce new Cornucopia issues.

Steve Toth attended an ACS Treasurers Workshop, and will receive clarification on tax status of awards, fellowships, and scholarships. The workshop recommended that divisions have 1-3 years of operating expenses in reserve; AGFD has far over that level. The extra funds will not raise a red flag but it was suggested that we come up with some ideas where money is no barrier. Charlie Brine suggested instituting local student chapters at different universities, and that we supply some money. Some of those students could be funded for attendance at ACS Regional Meetings. Steve said that we might want to establish a course on food analysis as a national meeting workshop. Neil mentioned the possibility of cosponsoring an ACS National Award.

Kanjana Mahattanatawee heads the new Thailand Chapter and would like to hold a symposium on natural products and flavor compounds there. AGFD may want to fund some speakers to travel there.

The meeting adjourned at 1:33 p.m. Submitted by Mike Tunick, Secretary


Schedule of AGFD Business, Social and Technical Activities

Executive Committee meeting 5:00 - 8:00 pm Sunday April 7 Future Programs meeting 11:45 am - 12:45 pm Monday April 8 Business meeting 12:00 - 1:00 pm Tuesday April 9 General Poster Session 2:00 - 4:00 pm Tuesday April 9 AGFD Chair Reception 6:00 - 8:00 pm Tuesday April 9

AGFD technical sessions & meetings take place at the Doubletree Hotel - 300 Canal St.

AGFD General Poster session takes place at the Morial Convention Center SUNDAY MORNING April 7 Section A DoubleTree Madewood B Undergraduate Symposium C. Brine, Organizer, Presiding 8:30 Introductory Remarks. 8:35 1. Corn resistant starch nanoparticles as encapsulation material for micronutrient and pharmaceutical drug delivery. D. Petrović, N. Sivapragasam, D. Thavarajah, V. Gelling, P. Thavarajah 9:05 2. Characterization of hydrolyzable tannins from sawtooth oak (Quercus acutissima) and correlation to ecological function. S. A. Alexander, L. A. Rudolf, K. A. Scanlon, N. L. Frost, G. P. Rensch, C. M. Scholes, J. M. Chapman 9:35 3. Characterization of hydrolyzable tannins in the leaf galls of Quercus palustris and investigation of their ecological significance. J. M. Sittenauer, J. K. Fischer, M. E. Dahm, C. L. D'Silva, L. M. Grant, L. Nwachukwu, C. M. Scholes, J. M. Chapman 10:05 Intermission. 10:20 4. Biosynthesis enhancement and neuroprotective activity of stilbenoids from hairy root cultures of peanut. L. Ogutu, L. Nopo-Olazabal, M. Srivatsan, F. Medina-Bolivar 10:50 5. Optimization and characterization of molecularly imprinted polymers used for nicotinamide analysis. B. Ioan, C. H. Scaman 11:20 6. Evaluation of Fourier transform infrared spectroscopy: Characterizing the macronutrient components of human milk. D. S. Gho 11:50 Concluding Remarks. Section B DoubleTree Madewood A Post-Disaster Chemistry K. Valsaraj, J. Finley, Organizers, Presiding 8:30 Introductory Remarks. 8:35 7. Response of the National Atmospheric Deposition Program to the Fukushima Dai-ichi disaster: Value of long-term monitoring for post-disaster assessments. G. A. Wetherbee, C. M. Lehmann, T. M. Debey, D. A. Gay, M. A. Nilles, R. C. 9:15 8. Fukushima-derived radiocesium in highly migratory Pacific predators. D. J. Madigan, Z. Baumann, S. Munch, B. N. Popp, B. A. Block, N. S. Fisher 9:55 9. Environmental monitoring of the WIPP: A deep geological repository for transuranic waste. P. Thakur 10:35 Intermission. 10:50 10. Water quality impacts of the 2008 Mississippi River flood. J. Schnoor, A. Gwinnup 11:30 11. Science during disasters of national significance: Two recent case studies. J. H. Pardue 12:10 Concluding Remarks. Section C DoubleTree Rosedown A/B Applied Nanotechnology for Food and Agriculture Cosponsored by ENVR M. Appell, B. Park, Organizers, Presiding 8:15 Introductory Remarks.

8:20 12. Nanostructured starch powders shows promise in tablet manufacturing and coating. K. Kasemwong, K. Laohhasurayotin, I. Sramala, U. Ruktanonchai 8:45 13. Okra seed phytochemicals: Application of 1-and 2D NMR studies and their antiviral activity. B. Dayal, N. Kaushik, I. Pelczer, M. Lea 9:10 14. Antioxidant behavior of 1-feruloyl-sn-glycerol and 1,3-diferuloyl-sn-glycerol in phospholipid liposomes. K. O. Evans, D. L. Compton, J. A. Laszlo, M. Appell 9:35 15. Core-shell encapsulation of volatile flavors by natural edible protein. Y. Wang, G. W. Padua 10:00 Intermission. 10:15 16. Stability, plasticizing, and antioxidant effects of sucralose and trehalose on emulsion systems containing whey protein and functional lipophilic ingredients. G. K. Kouassi, N. P. Chodavarapu 10:40 17. Enzymatic microencapsulation of isoflavones. K. Park 11:05 18. Engineering of interfacial permeability in silica nanoparticles stabilized oil-in-water Pickering emulsion to control transport across emulsion interface. Y. Zhao, N. Nitin, R. V. Tikekar 11:30 19. Quiscent water-in-oil Pickering emulsions as a route toward healthier fruit juice infused chocolate confectionary. S. A. Bon, T. S. Skelhon, N. Grossiord, A. R. Morgan 11:55 Concluding Remarks . Section D DoubleTree Nottoway A/B General Papers L. Jackson, M. Qian, Organizers N. Da Costa, Presiding 8:30 Introductory Remarks. 8:35 20. Iodide and iodate in soy- and milk-based infant formulas. L. Basumallick, J. Rohrer 8:55 21. Vibrational spectroscopic determination of botanical cotton trash samples. C. A. Fortier, J. Rodgers, J. C. Boykin 9:15 22. Determination of anions in dried distillers grains with solubles (DDGS). K. I. Oates 9:35 23. Factors affecting the yield of anthocyanidins from fruit juice hydrolysis. S. W. Lloyd, C. C. Grimm 9:55 Intermission. 10:10 24. Analysis of blueberry color anthocyanidins from pilot scale juice processing products. R. E. Stein, J. C. Beaulieu, C. C. Grimm, S. W. Lloyd, J. W. Finley, J. N. Losso 10:30 25. Colorimetric indicators of ethylene for visualizing fruit ripeness. J. M. Azzarelli, K. R. White, T. M. Swager 10:50 26. Aflatoxigenicity detection by FT-IR. C. Atkinson, O. Pechanova, D. L. Sparks, A. Brown, J. Rodriguez 11:10 27. Recent research findings on an emerging food product: Edible mirogreens. Z. Xiao, G. Lester, Y. Luo, Q. Wang 11:30 Concluding Remarks. SUNDAY AFTERNOON Section A DoubleTree Madewood B Graduate Student Symposium C. Brine, Organizer, Presiding 1:30 Introductory Remarks. 1:35 28. Improvement tangeretin in vitro and in vivo bioavailability by optimized emulsion-based delivery system. Y. Ting, C. Li, S. Li, C. Ho, Q. Huang 2:05 29. Low density polyethylene modified with antimicrobial N-halamines: Kinetics of inactivation against Listeria monocytogenes and N-halamine regeneration. L. J. Bastarrachea, M. Peleg, L. A. McLandsborough, J. M. Goddard 2:35 30. Beneficial vascular effects of coffee polyphenols are related to the degree of roasting. C. E. Mills, G. R. Gibson, D. S. Mottram, J. P. Spencer 3:05 Intermission. 3:20 31. Consumption of bioactive ingredients modulates structure of high-density lipoprotein (HDL) particles. N. Rivera 3:50 32. Enhancing anti-carcinogenic effects of nobiletin by in vivo biotransformation. N. Charoensinphon, J. Zheng, H. Xiao 4:20 33. Chemical tools for investigating multiple herbicide resistance (MHR) in black grass (Alopecurus myosuroides). H. E.Home Straker, C. R. Coxon, F. Sabbadin, D. Wortley, D. Hughes, E. Pohl, I. Cummins, J. D. Sellars, P. G. Steel, R. Edwards 4:50 Concluding Remarks. Section B DoubleTree Madewood A Post-Disaster Chemistry K. Valsaraj, J. Finley, Organizers, Presiding 1:30 Introductory Remarks.

1:35 34. How does a delta build? Hurricanes and floods as agents of catastrophe and construction. S. J. Bentley, A. Kolker 2:15 35. Runoff from the Mississippi River and hypoxia in the northern Gulf of Mexico. N. Rabalais 2:55 36. Weathering and distribution of petroleum hydrocarbons along coastal Louisiana following the Deepwater Horizon oil spill. E. B. Overton, M. S. Miles, B. M. Meyer, H. Gao, R. E. Turner 3:35 Intermission. 3:50 37. Altered pelagic and benthic biological dynamics following the BP Macondo oil well blowout. S. B. Joye, M. Crespo-Medina, K. Hunter, P. Medeiros, J. Montoya, A. Demopoulos 4:30 38. Seafood safety and the BP oil spill. L. E. Lampila 5:10 Concluding Remarks. Section C DoubleTree Rosedown A/B Applied Nanotechnology for Food and Agriculture Cosponsored by ENVR M. Appell, B. Park, Organizers, Presiding 1:00 Introductory Remarks. 1:05 39. Single-molecule detection of toxic protein ricin using atomic force microscopy. B. Wang, B. Park, C. Guo, B. Xu 1:30 40. Multifunctional nanoparticle for targeted magnetic separation and enrichment, label-free SERS imaging, and photothermal destruction of multidrug resistance bacteria from food sample. P. C. Ray 1:55 41. Evaluation of phage-based magnetoelastic biosensor method with quantitative PCR for detection of Salmonella on fresh produce. M. Park, S. Li, Y. Chai, J. Oh, B. A. Chin 2:20 42. Dielectrophoretic capture of bacteria and virus particles on carbon nanofiber nanoelectrode arrays. J. Li, F. R. Madiyar, L. U. Syed, C. Culbertson 2:45 Intermission. 3:00 43. Enhancement of plant productivity by nanotechnology with the assessment of potential environmental risks. M. V. Khodakovskaya, B. Kim, J. Kim, M. Alimohammadi, E. Dervishi, T. Mustafa, M. Lahiani, C. Cernigla 3:25 44. Nanoparticles against phytopathogens: New solutions or new problems? S. Banik, A. Pérez-de-Luque 3:50 45. Study on rophoblast derived cells behaviors on TiO2 nanotube arrays coated with gold nanoparticles by Raman spectroscopy and fluorescence microscopy. Q. Li, E. Suasnavas, S. Williams, R. Li, S. C. Isom, A. Zhou 4:15 46. Alkaline "green" synthesis of gold nanoparticles for biosensor-based detection of foodborne pathogens. E. C. Alocilja 4:40 Concluding Remarks. Section D DoubleTree Nottoway A/B General Papers L. Jackson, M. Qian, Organizers K. Deibler, Presiding 1:30 Introductory Remarks. 1:35 47. Beta-galactosidase (β-gal II) from Bifidobacterium breve DSM 20213 for production of prebiotic galacto- and hetero-oligosaccharides. S. Arreola, M. Intanon, H. Pham Ngoc, R. Kittl, J. Suljic, T. Nguyen, D. Haltrich 1:55 48. Acetone enhances the direct analysis of total condensed tannins in plant tissues by the butanol-HCl-iron assay. W. E. Zeller, J. Grabber, I. Mueller-Harvey 2:15 49. Rapid analysis of carbohydrates in bioprocess samples: An evaluation of the CarboPac SA10 for HPAE-PAD analysis by interlaboratory comparison. R. S. Sevcik, D. A. Hyman, L. Basumallich, C. J. Scarlata, J. Rohrer, C. K. Chambliss 2:35 50. Characterization of flavor profile and quantification of bioactive terpenes and macroelements in Polish blue honeysuckle berries (Lonicera caerulea L.) by GC × GC-TOFMS and cITP-cITP-CON. T. Chmiel, T. Dymerski, M. Kupska, W. Wardencki, T. Górecki, J. Namieśnik 2:55 Intermission. 3:10 51. Effects of latitude and weather conditions on composition and contents of phenolic compounds in green, red, and white currants (Ribes spp.). B. Yang, J. Zheng, O. Laaksonen, H. Kallio 3:30 52. Characterization and classification of Serbian honey based on their carbohydrate content. K. Lazarević, D. Petrović, M. Milenković, F. Andrić, &. Tešić, D. Milojković-Opsenica 3:50 53. N-O-R hindered amines for improved stabilization of plasticulture films. L. Hanner 4:10 54. Effect of iron on volatile organic compounds produced during pineapple fermentation using HS-SPME and GC/MS. M. Essandoh, J. Deweese, T. Mlsna 4:30 Concluding Remarks. MONDAY MORNING April 8 Section A DoubleTree Madewood B Food Additives and Packaging Global Regulations Cosponsored by CHAL and TOXI P. Turowski, V. Komolprasert, Organizers, Presiding

8:30 Introductory Remarks. � 8:40 55. Global regulations for chemicals added directly and indirectly into food. M. Cheeseman 9:10 56. Food additive regulations in Japan. H. Akiyama 9:40 57. Framework for FDA's review of food additives, color additives, GRAS substances, and food contact substances. S. L. Mosley 10:10 Intermission. 10:25 58. An industry representative's views on the regulation of GRAS food contact substances and ingredients. E. F. Greenberg 10:55 59. History of FDA regulation of color additives and colorants. J. N. Barrows, N. Belai, A. L. Lipman 11:25 60. New food additives legislation in the EU. W. Debeuckelaere Section B DoubleTree Madewood A General Papers L. Jackson, M. Qian, Organizers K. Goodner, Presiding 8:30 Introductory Remarks. 8:35 61. Carbohydrate based micro- and nano-materials for functional food and pharmaceutical applications. N. Sivapragasam, D. Petrović, D. Thavarajah, P. Thavarajah 8:55 62. Structure of a β-galactosidase (ß-gal I) from Bifidobacterium breve DSM 20213: Cloning, heterologous expression, biochemical characterization, and structural studies. M. Intanon, M. Georg, S. Arreola, R. Kittl, T. Nguyen, K. Djinović- Carugo, D. Haltrich 9:15 63. Effect of pressure and temperature on ascorbic acid stability in citrus fruit juices. M. C. Azih 9:35 64. Progress toward developing a spectroscopic fingerprint of commercial beverages to evaluate similarities and differences with purported secret formulas. J. M. Carr 9:55 Intermission. 10:10 65. Volatile compounds recovered in fresh and not-from-concentrate pasteurized "Wonderful" pomegranate juices. J.C. Beaulieu, R. E. Stein, C. C. Grimm 10:30 66. Comparison of mineral content of Louisiana wild caught shrimp. S. N. Stein, J. D. Johnson, J. W. Finley, D. A. Narcisse, J. W. Bell 10:50 67. Optimization of preparation of soy protein hydrolysates using response surface methodology with Alzheimer's β- amyloid (Aβ 1-42) peptide aggregation inhibition property. M. Ravichandran, N. Hettiarachchy 11:10 68. Thermal stability of monomeric and oligomeric proanthocyanidins in almonds. R. Janusziewicz, C. A. Hughey, R.E. Diehl 11:30 Concluding Remarks. Section C DoubleTree Rosedown A/B Applied Nanotechnology for Food and Agriculture Cosponsored by ENVR M. Appell, B. Park, Organizers, Presiding 8:00 Introductory Remarks. 8:05 69. Catalytic oxidation for elimination of methyl bromide fumigation emissions over ceria-based catalysts. C. Chen, J. J. Pignatello 8:30 70. Adsorption of mycotoxins in beverages onto functionalized mesoporous silicas. M. Appell, M. A. Jackson 8:55 71. Amphotericin B nanodisks against plant fungal diseases. A. Pérez-de-Luque, Z. Cifuentes, J. A. Beckstead, R. O. Ryan 9:20 72. Absorption of nano-encapsulated polyphenols by model cell culture systems. &. Gülseren, A. Guri, M. Corredig 9:45 Intermission. 9:55 73. Silver-cotton nanocomposite via in-situ synthesis of silver nanoparticles in self-controlling microfibrillar reactor. S. Nam, B. D. Condon 10:20 74. Applications of tannin-chitosan composite nanoparticles for improved food quality and safety. C. G. Krueger, D. Shanmuganayagam, S. Madrigal-Carballo, E. Zeldin 10:45 75. All-biodegradable functional water-stable polymer nanofiber nonwovens by “Green Electrospinning” for applications in biotechnical plant protection. A. Greiner, S. Agarwal 11:10 76. Distribution of curcumin within colloidal nanoparticles and its impact on stability and release kinetics of curcumin. N. Shah, Y. Zhao, Y. Pan, Z. Nickolov, N. Nitin, R. V. Tikekar 11:35 Concluding Remarks. Section D DoubleTree Nottoway A/B Recent Advances in Analytical Methods to Ensure Food Safety R. Shah, S. Genualdi, Organizers, Presiding 8:30 Introductory Remarks.

8:35 77. Simultaneous determination of 12 sweeteners in foods using UPLC-MS-MS. R. Shah, L. S. Dejager, T. Begley 9:00 78. Determination of antibiotics in distillers dried grains with solubles. P. R. Perati, B. DeBorba, J. Rohrer 9:25 79. Application of ultra-high liquid chromatography–mass spectrometry (UHPLC–MS) for authenticity and safety control of dietary supplements. L. Vaclavik, A. Krynitsky, J. I. Rader 9:50 80. Chromatographic and mass spectrometry flow-injection fingerprints in detecting food adulterations. L. Yu, B. Gao,Z. Xie, P. Chen 10:15 Intermission. 10:30 81. Rapid screening of flavonoids and organic acids in adulterated fruit juices using Exactive Orbitrap with SIEVE 2.0.A. Z. Tulio, Jr., J. E. Jablonski, L. S. Jackson 10:55 82. Direct and indirect quantitation methods of 3-MCPD esters and glycidyl esters in food via stable isotope dilutionanalysis and influence of refining parameters on the formation of the esters. M. Granvogl, P. Schieberle 11:20 83. LC-MS based analytical strategies for determination of mycotoxins in foods. M. Vaclavikova, T. Begley MONDAY AFTERNOON Section A DoubleTree Madewood B Food Additives and Packaging Global Regulations Cosponsored by CHAL and TOXI P. Turowski, V. Komolprasert, Organizers, Presiding 1:30 Introductory Remarks. 1:35 84. Current status on regulations and standards for food contact materials in ASEAN. S. Tangpitayakul 2:05 85. Food packaging materials: Indirect food additive migration and regulatory challenges. F. L. Bayer 2:35 86. Managing food contact compliance through the packaging supply chain. N. Mady 3:05 Intermission. 3:20 87. Challenges in creation of global food additive database. K. C. Kenny, C. Fisher 3:50 88. Evaluating packaging materials for use during the irradiation of prepackaged food. V. Komolprasert 4:20 89. Regulatory framework on food contact materials in the EU. A. Schaefer Section B DoubleTree Madewood A Safety of Nanomaterials Used in Food and Food Packaging Cosponsored by ENVR T. Duncan, G. Noonan, Organizers, Presiding 1:30 Introductory Remarks. 1:35 90. European legislation and the use of nanomaterials in food packaging: Experimental studies conducted to address some of the questions on migration, absorption, and environmental fate. E. L. Bradley 2:05 91. Migration measurement and modelling of nanoparticles from food contact polymers. R. Franz, A. Stoermer, J. Bott 2:35 92. Potential benefits and safety concerns of nano-nutrients. B. Magnuson 3:05 Intermission. 3:20 93. FDA's regulation of nanomaterials used in food and food contact materials. A. McCarthy 3:50 94. Labeling, detection, and quantification of engineered nanoparticles in solid, liquid, and solid-liquid interphases. M. Rubino, R. Auras, Y. Xia, C. Diaz, J. Hotchikss, K. Jayaraman 4:20 95. NanoRelease Food Additive: Supporting methods to measure food nanomaterials. R. Canady, L. Tsytsikova 4:50 Concluding Remarks. Section C DoubleTree Rosedown A/B James T. Grady-James H. Stack Award for Interpreting Chemistry for the Public: Symposium honoring Shirley O. Corriher S. Risch, Organizer, Presiding H. McGee, Presiding 1:30 Introductory Remarks. 1:40 96. Award Address (James T. Grady–James H. Stack Award for Interpreting Chemistry for the Public sponsored by American Chemical Society). Touch of grace: Joys of cooking wise. S. O. Corriher 2:25 97. Research and editing for a food chemistry cookbook. A. Corriher 2:55 98. What I learned about cooking as a science writer. K. Chang 3:25 Intermission. 3:35 99. Playing with food: Four centuries of science in the kitchen. H. McGee 4:05 100. Chemistry and cooking: A look at solution chemistry. S. Mitchell 4:30 101. Communicating chemistry to science writers through food. S. J. Risch 4:55 Concluding Remarks. Section D DoubleTree Nottoway A/B Recent Advances in Analytical Methods to Ensure Food Safety

R. Shah, S. Genualdi, Organizers, Presiding 1:30 Introductory Remarks. 1:35 102. Retrospective on the occurrence of select VOCs in foods. P. J. Nyman, T. H. Begley 2:00 103. Residual solvents analysis in flavors and fragrances, a comparison of headspace vs. liquid injection GC-MS. J. Broekhans, H. Leijs 2:25 104. Use of the 200 m SLB-IL111 gas chromatographic column for the quantitation of long chain polyunsaturated fatty acids in dietary supplements containing marine oils. C. Tyburczy, J. I. Rader 2:50 105. Mycotoxin analysis using SPE. O. Shimelis, E. R. Barrey, K. K. Stenerson, M. Ye 3:15 Intermission. 3:30 106. High throughput food sample preparation for metals analysis. G. S. Vanier 3:55 107. Determination of biogenic amines in Acacia rigidula and its dietary supplements. R. S. Pawar, E. Grundel, J. I. Rader, A. J. Krynitsky, A. R. Fardin-Kia, A. M. Knolhoff, T. R. Croley, M. Eason 4:20 108. Novel scientific information system evaluated for semi-quantitative high throughput screening of pesticide residues in food. G. Cleland, M. McCullagh, J. Burgess, D. Shah, L. Mullin, S. Stead, K. Rosnack 4:45 Concluding Remarks. MONDAY EVENING 8:00PM - 10:00PM Morial Convention Center Hall D Sci-Mix Undergraduate Research M. Qian, Organizer posters 165, 172, 179, 184, 186, 187, 189, 191, 196, 198, 201, 202, 206, 208, 211, 212, 215, 217. See listings. TUESDAY MORNING April 8 Section A DoubleTree Madewood B Food Additives and Packaging Research, Development and Applications P. Turowski, V. Komolprasert, Organizers, Presiding 8:30 Introductory Remarks. 8:35 109. Are food additives necessary in baked product applications? U. Tangprasertchai 9:05 110. Bisphenol A in Japanese canned foods. Y. Kawamura 9:35 111. Migration database of additives and contaminants in food packaging systems for use in predictive models. J. Koontz, Y. Song, R. Juskelis, D. Mehta 10:05 Intermission. 10:20 112. Reducing additive use via non-migratory active packaging. J. M. Goddard, F. Tian, E. A. Decker 10:50 113. Polymer-clay brick wall thin films as transparent foil replacement for food packaging. J. C. Grunlan 11:20 114. Updated residual styrene in polystyrene food packaging and contained foods. S. Genualdi, T. Begley 11:50 115. Effect of high pressure processing on migration characteristics in flexible packaging materials. Y. S. Song, J. Koontz, R. Juskelis, K. Zhao Section B DoubleTree Madewood A Natural Products for Health and Pharmaceuticals and Biotech Cosponsored by MEDI N. P. Seeram, Organizer J. Finley, Organizer, Presiding L. Howard, Presiding 8:00 Introductory Remarks. 8:05 116. Bioactive dietary ingredients for cancer prevention. C. D. Davis 8:35 117. Tocotrienols: A rare form of vitamin E that displays potent anticancer activity. P. W. Sylvester 9:05 118. In-vitro anti-tumor activity of ginger oil against hormone independent breast cancer cells. N. Karki, K. McDonough, C. C. Grimm, F. M. Enright, J. W. Finley, J. N. Losso 9:35 119. Lemonquats volatile demonstrate antiproliferative activity against androgen dependant human prostate cancer (LNCaP) cells. G. Jayaprakasha, K. Murthy, R. M. Uckoo, B. S. Patil 10:05 Intermission. 10:20 120. Coffee bioactives: More than just caffeine. J. A. Vinson 10:50 121. Can we make food that are healthier and more appealing at the same time? M. Giusti 11:20 122. Analytical strategies to a gain deeper insight into dietary polyphenols: Tea as a case study. J. v. Hooft, J. v. Duynhoven, R. d. Vos, J. Vervoort Section C DoubleTree Rosedown A/B Advances in Natural Product Utilization: Synthesis, Mechanisms and Process Development M. Appell, A. Biswas, Organizers, Presiding 8:30 Introductory Remarks. 8:35 123. Larvicide constituents and analogs form technical grade cashew nut (Anacardium occidentale) shell liquid. K. M. Meepagala, K. Chalaire, J. Becnel 9:00 124. Low molecular weight nitrogen containing compounds in salmon and pollock byproducts. P. J. Bechtel, J. Nigg, B. Rasley

9:25 125. High strength films with gas-barrier fabricated from chitin solution dissolved at low temperature. B. Duan, L. Zhang 9:50 Intermission. 10:10 126. Effect of rice bran extracts on glucose uptake in 3T3L1 adipocytes. S. M. Boue, M. Chen, K. Daigle 10:35 127. Rapid 2D chromatographic separation of curcuminoids and their quantitation by NMR spectroscopy. G. Jayaprakasha, G. Naganagowda, B. S. Patil 11:00 128. Extraction and analysis of antioxidant capacity in eight edible beans. A. Biswas, N. Sutivisedsak, H. Cheng 11:25 129. Selective removal and recovery of lignin using protic ionic liquids (PILs) for a cost-effective biomass pretreatment method. E. C. Achinivu, R. M. Howard, G. Li, H. Gracz, W. A. Henderson 11:50 Concluding Remarks. Section D DoubleTree Nottoway A/B Chemistry of the Bar A. Mitchell, S. Toth, Organizers, Presiding 8:30 Introductory Remarks. 8:35 130. Chemistry of the Hurricane cocktail. N. C. Da Costa, R. Cannon, N. Harmuth, S. Liu 9:05 131. Decoding the taste of wine by combining analytical chemistry and sensory evaluation. A. Dunkel, N. Wollmann, J. Hufnagel, T. Hofmann 9:35 132. Beer-omics: Differential analysis of single-hop India pale ales by q-TOF MS and NMR. C. A. Hughey, C. M. McMinn, D. J. Moon, N. T. Wright 10:05 Intermission. 10:20 133. Early aging: The characteristics given to bourbon in the early stages of White Oak aging. S. Varney, G. Seebach, A. L. Cobane, E. Jung, E. Novak 10:50 134. Volatile compounds of aromatic cocktail bitters: A HS-SPME-GC-MS analysis. A. J. Johnson, S. E. Ebeler 11:20 135. Chemical engineering in the tavern. J. Jurado 11:50 Concluding Remarks. TUESDAY AFTERNOON Section A DoubleTree Madewood B Food Additives & Packaging Research, Development, Applications & Evaluation Cospons by CHAL, TOXI P. Turowski, V. Komolprasert, Organizers, Presiding 1:45 Introductory Remarks. 1:50 136. Controllable stearic acid crystal induced high hydrophobicity on cellulose film surface. M. He, L. Zhang 2:10 137. PHB/Cellulose whiskers based bionanocomposites: Fabrication and properties evaluation for food packaging applications. V. Katiyar, U. Bhardwaj, P. Dhar 2:30 138. Consumer behavior and marketing strategy towards chemically-enhanced food products in the emerging market. M. Najib, F. Fahma 2:50 139. Effects of dissolved oxygen on red pigment and citrinin production in Monascus submerged cultures. W. Wang, Q. Chen, D. Li, H. Zhang, J. Yao 3:10 Intermission. 3:25 140. Metal compounds in food packaging: Roles and regulations. P. Turowski, A. Bailey 3:55 141. Risk assessment of cyclic siloxanes octamethylcyclotetrasiloxane (D4) & decamethylcyclopentasiloxane (D5). M. S. Hoagland, W. L. Roth, M. E. Shackelford, P. Turowski, C. W. Sheu, V. Komolprasert, K. Zhang, T. H. Begley 4:25 142. U. S. Food and Drug Administration's (FDA) safety assessment of food ingredients. S. Thurmond 4:55 Concluding Remarks. Section B DoubleTree Madewood A Natural Products for Health and Pharmaceuticals and Biotech Cosponsored by MEDI N. P. Seeram, Organizer J. Finley, Organizer, Presiding L. Howard, Presiding 1:00 Introductory Remarks. 1:05 143. Nutritional approaches to ameliorate age-related neurocognitive decline. R. Krikorian 1:35 144. Screening various free fatty acids in a model of coronary inflammation. A. Soto, J. N. Losso, J. W. Finley 2:05 145. Dietary bioactives and cardiovascular disease risk factors. M. Lefevre 2:35 146. Cardiovascular disease: Putting polyphenols where your mouth is. B. Burton-Freeman, I. Edirisinghe, T. Kappagoda 3:05 Intermission. 3:20 147. Effect of tart cherry anthocyanins on the expression of coronary cell inflammation. A. Soto-Vaca, S. Earpina, A. Prudente, K. McDonough, J. N. Losso, J. W. Finley

3:50 148. Okra seed phytochemicals: Potential regulators of enzyme cholesterol 7-alpha-hydroxylase in bile acid biosynthesis. B. Dayal, V. Dayal, M. Lea 4:20 149. Dietary flavonoids: Bioactive ingredients or just simple "travellers" of plant foods? M. Serafini 4:50 150. Effect of anti-inflammatory properties of a blue-green alga Spirluina platensis on adipocyte differentiation and maturation. T. X. Pham, C. Ku, B. Kim, J. Lee Section C DoubleTree Rosedown A/B Advances in Natural Product Utilization: Synthesis, Mechanisms and Process Development M. Appell, A. Biswas, Organizers, Presiding 1:30 Introductory Remarks. 1:35 151. Effect of thermal processing on peanut allergens. S. J. Maleki, J. B. Nesbit, H. Cheng, B. K. Hurlburt 2:00 152. Triacylglycerol biosynthesis in developing tung seeds. H. Cao, D. C. Chapital, J. M. Shockey, K. Klasson 2:25 153. New approach for characterizing and quantitating Antrodia cinnamomea benzenoid components with NMR, HPLCPDA and LC-Tandem MS: Comparing the wild fruiting bodies and its artificial cultivation commerical products. T. Wu, Y. Du, Y. Hsu, K. Lai, A. Singab, M. M. El-Shazly, W. Lin, C. Wang, M. Lu, S. Chen, F. Chang 2:50 Intermission. 3:10 154. Characterization of lysophosphatidic acid acyltransferases from tung tree (Vernicia fordii). S. Boone, J. Shockey, C. Mason, T. Klasson, H. Cao 3:35 155. Red sorghum leaf as a novel cheaper natural indicator: Solvent effects on functionality and proposed acid-base mechanisms. D. A. Abugri, G. Pritchett, O. B. Apea, A. E. Russell, J. A. Akudago, J. B. Abugri, S. Tay-Agbozo 4:00 156. Use of almond shells to treat water contaminated with almond tree nematicide in an energy efficient way. K. Klasson, C. A. Ledbetter, I. M. Lima, M. Uchimiya 4:25 Concluding Remarks. Section D DoubleTree Nottoway A/B Chemistry of the Bar A. Mitchell, S. Toth, Organizers, Presiding 1:30 Introductory Remarks. 1:35 157. Chemistry of amaretto. J. A. Zweigenbaum, A. E. Mitchell, J. Lee 2:00 158. Chemistry and anatomy of a hangover. A. E. Mitchell 2:25 159. Historical perspective and modern day flavor significance of oak wood aging of distilled spirits. E. R. Genthner, K. R. Cadwallader 2:50 Intermission. 3:05 160. Discovery of adulterated alcoholic beverages in Kazakhstan using optimized method based on solid-phase microextraction and GC-MS. B. Kenessov, D. Mozhayeva, A. Zhakupbekova, S. Akmoldayeva, L. Carlsen 3:30 161. Quality assessment of Polish raw spirits using GC × GC-TOFMS and electronic nose. T. Dymerski, T. Chmiel, M. Śliwińska, P. Wiśniewska, W. Wardencki, T. Górecki, J. Namieśnik 3:55 Concluding Remarks. TUESDAY AFTERNOON 2:00PM - 4:00PM Section E Morial Convention Center Hall D General Posters L. Jackson, M. Qian, Organizers 162. Hybrid morphology nanoarrays as plasmonic Raman probes for the detection of arsenic antimicrobials. J. Olavarria- Fullerton, S. Wells, M. J. Sepaniak, M. A. De Jesus 163. Investigation of arsenic species in tailings and windblown dust from a gold mining area. F. B. Ono, R. V. Tappero, L. Guilherme, S. Carter, D. L. Sparks 164. Removal of As (III) from water using biogenic manganese oxides. K. J. Howard, R. Kathikeyan 165. Arsenic speciation in infant rice cereals and rice flours using HPLC-ICP-MS. R. O. Juskelis, K. Banaszewski, J. Nelson, J. Cappozzo 166. Sensitive photoionization (PID) method for the measurement of ppb levels of inorganic arsenic in well water. J. Driscoll, J. Maclachlan, J. B. Foley, T. B. Schroeder 167. Arsenic remediation in a variety of aqueous solutions by iron oxide material. Z. Brown, A. Apblett 168. Total arsenic and arsenic speciation analysis in rice. J. E. Creswell, M. Briscoe, T. Ugrai, C. Escarez, T. Rankin, A. Carter 169. High performance liquid chromatography-diode array based method for the determination of arsenic feed additives in surface water. E. M. Torres Pérez, J. Olavarría Fullerton, M. A. De Jesús Ruíz 170. Accumulation characteristics of cadmium in rice: A research review in China. M. Huang, L. Jiang, Y. Zou 171. Magnetotactic bacteria Magnetospirillum magneticum colored with food grade dye FD&C Red #3 and their use for animal feed application. N. Barashkov, A. Komeili, O. Draper, W. Chen, D. Eisenberg

172. Chemical space characterization of GRAS flavor chemicals. J. L. Medina-Franco, K. Martínez-Mayorga, T. L. Peppard, A. Del Rio 173. Direct detection of trace melamine from food sample using gold nanoparticle/SWCNT hybrid SERS substrate. T. Wesley, P. Ray 174. Effect of blending of CMC and MCC on Lactobacillus bulgaricus enrichment. Z. Bao, J. Xiong, J. Ye 175. Determination of volatile organic compounds in food by vacuum distillation sampling and gas chromatography/mass spectrometry. P. J. Nyman, T. H. Begley 176. Effects of processing methods on enzyme hydrolysis rate, thermal properties, and microstructure of red kidney beans (Phaeolus vulgaris L) starch. A. Anderson 177. In-vitro characterization of antimicrobial activity of peg and peg-polylactide. Y. Sahan, O. Gurbuz, G. Goncagul, A. Kara, C. Ozakin 178. Determination of physico-chemical parameters of the Harenna forest honey in Bale, Ethiopia: A comparison between traditional and frame hives. A. Belay, S. Worku, G. Bultossa, N. Adgaba, S. M. Abegaz 179. Chromatographic characterization of propolis specimens from California and Oregon. A. Aliboni 180. Variability in antioxidant activity and phenolic composition in commercially available basil (Ocimum basilicum) and arugula (Eruca sativa) in central Texas. M. Lucio, B. M. Canfield 181. Metal levels in basil (Ocimum basilicum) and arugula (Eruca sativa) commercially available in central Texas. A. Bergerson, B. M. Canfield 182. Determination of furan derivatives in apple cider and wine by solid phase extraction and HPLC/DAD. G. Hu, M. Hernandez, S. Shao 183. Exploration of distinct spectral features between conventional and organic dairy manure. Z. He, M. Zhang, J. Mao, H. M. Waldrip 184. Phenolics in sweet potato peel inhibit cholesterol oxidation. Y. Shen, F. Wang, Z. Xu 185. Determination of polycyclic aromatic hydrocarbons by capillary electrochromatography-mass spectrometry using polymer monolithic column. Y. Cheng, J. Chiu, S. Huang, H. Huang 186. Novel R-specific carbonyl reductase from Acetobacter sp. CCTCC M209061: Purification and characterization. X. Chen, W. Lou, M. Zong 187. Physicochemical and phytochemical changes in concentrated agave sap during storage. L. Santos-Zea, R. Camacho- Bihouet, S. García-Lara, J. A. Gutiérrez-Uribe 188. Reaction of Fall Army Worms to jasmonate based volatiles. W. I. Jumper, W. C. Smith, W. P. Williams, D. L. Sparks, A. E. Brown 189. Fatty acid profiles of plants from the genus Grewia. M. K. Dowd, M. C. Farve 190. Effects of reduction and proteolysis on cashew allergens. C. P. Mattison, W. A. Desormeaux, C. G. Grimm 191. Preventing biofilm growth with a modified hop acid. H. Jude, E. deLancey Pulcini 192. Evaluation of adsorbents for removal of aflatoxin M1 from contaminated milk. E. D. Womack, D. L. Sparks, A. Brown, S. H. Ward 193. Optimization of extraction parameters for glycosylated flavonoids from Opuntia ficus-indica extract. M. Antunes Ricardo, J. A. Gutiérrez-Uribe, S. O. Serna-Saldivar 194. Chemical composition of commercial whiskeys and the impact of additional maturation with toasted oak chips. E. Novak, G. Seebach, M. S. Varney 195. Metal/polymer nanocomposites as vibrational probes for the sensitive identification of Escherichia coli and Lactobacillus spp. E. M. Flores-Velez, F. Negrón, E. P. Vargas, R. Hiciano, M. A. De Jesus 196. Antihypertensive metabolites from Artocarpus communis. K. R. Christian, C. Griffith, S. Pothu, M. G. Nair, K. E. Jackson, O. E. Christian 197. Single corn kernel aflatoxin detection. C. X. Reid, E. Mylorie 198. What to feed the rhinoceros: Quantification of tannins and phenolic glycosides in Carolina willow leaves. S. Wooley, R. Robinson, S. Singh, K. Stone, E. V. Valdés, K. Sullivan, S. Lavin, S. Russell 199. Enzyme-linked immunosorbent assay (ELISA) for determination of amygdalin, a cyanogenic glycoside, in food. I. Bolarinwa, C. Orfila, M. Morgan 200. Survey of certified color additives in food products marketed in the U.S. using liquid chromatography. B. Petigara Harp, E. Miranda-Bermudez, J. N. Barrows 201. Recent advancements for flavor analysis and food safety utilizing proton-transfer-reaction mass spectrometry (PTRMS). S. Jürschik, J. Herbig, L. Märk, C. Lindinger, P. Sulzer, A. Jordan, E. Hartungen, T. Märk 202. Effect of Eugenia calycina leaf extracts against α-amylase and antioxidant activities by spectrophotometric and voltammetric assays in vitro. R. M. Sousa, D. M. Oliveira, N. M. Gouveia, S. A. Morais, F. S. Espindola, R. A. Munoz, R. Chang, V. B. Guzman, D. R. Napolitano, A. de Oliveira 203. Determination of Chinese honey adulterated with rice syrup by electrochemical sensor and chemometrics. J. Cai, X. Wu, E. Han, L. Zhou, A. Zhou 204. Fumigant toxicity of Mentha longifolia subsp. noeana essential oil on the Indianmeal moth. A. Purhematy, K. Ahmadi, M. Moshrefi

205. Studies on the antioxidative and anti-inflammatory activities of polyphenols from alpinia galanga. H. Lin, W. Hsiao, M. Pan, C. Lai, C. Ho, C. Lo 206. Concentrations of organochlorine pesticides in food samples taken from markets in Kazakhstan by optmized GC-MS method. Y. Sailaukhanuly, B. Kenessov, F. Amutova 207. Investigating the efficacy of antioxidants in prevention/mitigation of lipid peroxidation in cooking oils. G. Naik, A. O. Morales, M. Baeza Villa 208. Comparison of water quality along an agricultural and an urban stream draining into the Wabash River. M. L. Heuermann, M. Haas, R. Turco 209. Biological assessment of the anticancer bisindole alkaloid globospiramine. A. G. Macabeo, W. S. Vidar, D. G. Nagle, S. Mooberry 210. Phytochemical studies on the antituberculosis constituents of Goniothalamus sibuyanensis. A. G. Macabeo, S. Schmidt, J. Heilmann, S. Franzblau, G. D. Alejandro 211. Effect of loading concentration and high pressure processing condition on crystalline emulsion. Y. Ting, C. Li, S. Li, C. Ho, Q. Huang 212. Anti-adhesion activity of milk whey oligosaccharides against Neisseria meningitidis. M. Korinek, M. Toivanen, C. Tikkanen-Kaukanen, M. Dolezal, M. El-Shazly, B. D. Barve, F. Chang 213. Commercial production of tagatose, a healthy functional food ingredient, by stepwise enzymatic process. Y. Kim, S. Yang, S. Kim, S. Park 214. Rapid detection of pesticides in fruit juice without sample preparation using high resolution chromatography and highly sensitive tandem MS. D. Shah, J. Yang, G. Fujimoto, L. Mullin, J. Burgess, K. Rosnack 215. Composition, larvicidal, and deterrence oviposition activity of Etlingera elatior essential oils against Aedes aegypti L. (Diptera: Culicidae). P. C. Silva, D. M. Navarro, K. d. Dutra, G. K. Santos 216. Flavor analysis of wild and farm-raised shrimp by SPME-GC-MS. D. A. Narcisse, S. Stein, J. D. Johnson, J. Finley 217. Effects of ultra high-pressure homogenization (UHPH) on the volatile profile of almond beverages. M. Perez- Gonzalez, J. Gallardo-Chacon, D. Valencia-Flores, V. Ferragut 218. Ginger terpenes inhibit cancer stem cells in hypoxic neuroblastoma cells. E. Choe, N. Karki, J. N. Losso 219. Intracellular glutathione levels increase in response to polyphenolic extracts from Artemisia tridentata ssp. tridentata in cultured HepG2 cells. K. E. Eckert, C. Y. Dadabay 220. CETARS research training initiative in agriculture and related sciences. M. A. De Jesus, F. R. Román, O. J. Perales- Perez, E. Negrón, W. de la Torre, J. L. Borges, R. Tremont, A. González, J. Gardea-Torresdei 221. Comparison of the nutritional and antioxidant properties of native and introduced fruits. S. B. Smith, S. Schroeder, G. Wink, T. Pagano 222. Extractive pentafluorobenzyl alkylation followed by headspace solid-phase microextraction as a quantification method for volatile thiols in wines. L. E. Musumeci, I. Ryona, G. L. Sacks 223. Short-term antihypertensive effect of egg white protein peptide in spontaneously hypertensive rats. Z. Yu, W. Zhao, Y. Yin, J. Liu, F. Chen 224. Biochemical characterization of 1-aminocyclopropane-1-carboxylate (ACC) deaminases from nitrogen-fixing bacteria. A. Renn, B. Martinez-Vaz 225. Chemometric analysis method evaluation for near infrared (NIR) spectroscopy: Detection of soybean and pea adulterants in skim milk powder (SMP). C. Chang, X. Li, L. Botros, J. Moore, P. Skinner, J. Jablonski 226. Changes in hardness, microstructural properties of fat crystal networks during storage. X. Zhang, L. Li, H. Xie, Z. Liang, J. Su, G. Liu, B. Li 227. Fractionation of cottonseed flour for improving its adhesive properties. Z. He, H. Cheng, D. C. Chapital, C. V. Ford, M. K. Dowd 228. Screening of Corn Silk biochemistry extracts for α-glucosidase and α-amylase inhibitory activities. W. Zhao, Z. Yu, Y. Yin, J. Liu, F. Chen 229. Use of tung oil as a reactive toughening agent in resins of unsaturated polyester terminated with dicyclopentadiene. C. Liu, Y. Zhou 230. Comprehensive 2D gas chromatography for the characterization of volatile compounds in cape gooseberry. M. Kupska, T. Chmiel, J. Namieśnik 231. QuEChERS extraction method for analysis of polyaromatic hydrocarbons (PAHs) in grilled hamburger. E. R. Barrey, O. Shimelis, K. K. Stenerson, M. Ye 232. Use of tea bags containing orange peel for removal of toxic metals from drinking water. J. Reyna, A. Shukla, B. Chakravorty, X. Cai 233. Fractional isolation and structural characterization of soluble polysaccharides from blueberry fruits. J. Deng, Z. Shi, H. Liu 234. Vitamins: Is one a day enough? S. Tewani, V. D. Reddy 235. Comparison of carbon nanotube/nafion and colloidal gold/chitosan modified screen-printed electrodes by electrochemical immunosensor for detection of zearalenone in cereal samples. Y. Wang, Y. Yan, H. Wang, J. Sun

236. Chloroform extraction of Humulus lupulus compounds with characterization by gas chromatography-mas spectroscopy. B. Martin, F. Mann 237. Ocimum basilicum (basil) growth and nutrient uptake in soil-compost systems amended with phytohormones monitored by ICP-MS. L. V. Ramírez, M. L. López-Moreno 238. Inhibition of the oxidation of acetophenone by aqueous extracts of edible fruits and vegetables. T. A. Wright-Young, S. L. Edwards, S. Igwe, L. Agwaramgbo 239. Crosslinking of carboxylated cellulose with diamine compounds. C. D. Foley, K. M. Hartman, D. S. Karpovich 240. Developing a spectroscopic fingerprint for the 7X formula. A. Bonner, A. Dearmon, A. Brislinger, K. Fant, E. Keith, H. Leach, A. Swift, D. Thomas, C. Williamson, J. M. Carr WEDNESDAY MORNING April 10 Section A DoubleTree Madewood B Arsenic Contamination of Food and Water Cosponsored by AGRO, ENVR, and SCHB B. Burton-Freeman, L. Jackson, B. Mindak, Organizers J. Johnston, J. Maclachlan, Organizers, Presiding 8:30 Introductory Remarks. 8:35 241. Poisoner's cupboard: The long (and sometimes homicidal) history of arsenic in everyday life. D. Blum 9:20 242. Distribution of arsenic in soils of the conterminous United States. D. B. Smith, W. F. Cannon, L. G. Woodruff 9:50 243. Sources and persepectives of arsenic in the environment. K. L. Armbrust 10:20 Intermission. 10:35 244. Arsenic speciation, biotransformation, and toxicity in the environment. L. Ma 11:05 245. Arsenic behavior in flooded rice soils. P. A. Moore, Jr., R. Chaney 11:35 246. Arsenic in rice and rice products: FDA activities. P. C. Spiller, W. R. Mindak, D. Zink, S. Fitzpatrick Section B DoubleTree Madewood A Natural Products for Health and Pharmaceuticals and Biotech Cosponsored by MEDI N. P. Seeram, Organizer J. Finley, Organizer, Presiding L. Howard, Presiding 8:00 Introductory Remarks. 8:05 247. Recent studies on the bioavailability of dietary (poly)phenolics. A. Crozier 8:35 248. Gut microbiota metabolism of polyphenols: Effects on human health. F. Tomas-Barberan 9:05 249. Food polyphenols and gut health. J. D. Reed, J. F. Pierre, C. G. Krueger, D. Shanmuganayagam, K. A. Kudsk 9:35 250. Potential health benefits of polyphenolic-rich berry co-products. L. R. Howard, R. L. Prior, R. C. Khanal 10:05 251. Recent discoveries regarding the presence of bioactive benzoxazinoids in whole-grain food products and in blood and urine from mammal consumers of whole grain have resulted in a renewed interest in the pharmacological properties of benzoxazinoids. I. S. Fomsgaard, K. B. Adhikari, P. L. Gregersen, B. B. Laursen, A. G. Mortensen, H. A. Pedersen, F. Tanwir 10:35 Intermission. 10:50 252. Okra seed phytochemicals: Potential new medicines for glycemic control. B. Dayal, R. George, M. Lea 11:20 253. Bioactive benzoxazinoids in different fractions of wheat and rye grains and in cereal breakfast products. F. Tanwir, M. Fredholm, P. L. Gregersen, I. S. Fomsgaard 11:40 254. Absorption and metabolic fate of bioactive dietary benzoxazinoids in mammals. K. B. Adhikari, H. N. Laerke, B. M. Jensen, H. J. Schnoor, L. K. Poulsen, I. S. Fomsgaard 12:00 255. Bread baking and hydrothermal processing of rye and wheat grains enhance the content of bioactive benzoxazinoids and change the quantitative relationship between individual benzoxazinoids. H. A. Pedersen, B. B. Laursen, A. G. Mortensen, I. S. Fomsgaard Section C DoubleTree Rosedown A/B Advances in the Generation and Integration of Food Sensation and Cognition A. Buettner, Organizer B. Guthrie, Organizer, Presiding T. Hummel, Presiding 8:00 Introductory Remarks. 8:05 256. Understanding sensory perception of food: Review of current challenges and needs. B. D. Guthrie, A. Buettner 8:25 257. Tongue-palate interactions during consumption of (semi-) solid foods: Effects of texture and sensory task instruction. J. H. Bult, S. Pyett 8:55 258. Relationships between product structure, kinetics of bolus formation and dynamics of perceptions during bread consumption. A. Saint-Eve, M. Panouillé, I. Déléris, I. Souchon 9:25 259. Effects of cognition and food characteristics on normal and abnormal swallow. J. A. Logemann

9:55 260. Integration of dynamic perceptions during food oral processing: Characterization of texture, temperature, and after-swallowing sensations during ice-cream consumption and their impact on consumers' hedonic response. A. Pintor, S.Fiszman, P. Varela 10:25 Intermission. 10:40 261. Saliva: A key driver of flavour release and perception in human. G. Feron, C. Salles, E. Guichard 11:10 262. Role of saliva in the detection of a bitter tastant. G. H. Carpenter, R. Fitzgerald 11:40 263. Improvement in the understanding of aroma compound retention and release in naso-oro-pharyngeal cavity. I. Deleris, A. Saint-Eve, E. Guichard, G. Feron, I. Souchon 12:10 264. Nasal nostalgia: Narrative elements in food design. A. Krefting 12:40 Concluding Remarks. Section D DoubleTree Nottoway A/B Nanosensors for Food Quality and Safety T. Duncan, G. Noonan, Organizers, Presiding 8:30 Introductory Remarks. 8:35 265. Development of a magnetic nanoparticles microarray for simultaneous and simple detection of foodborne pathogens. H. Liu, S. Li, N. He 9:00 266. Detection of foodborne pathogens from food matrix with biopolymer encapsulated silver nanosubstrate. B. Park, J. Sundaram, Y. Kwon 9:25 267. Nano-sensor for rapid detection of adulterant pathogens. E. C. Alocilja, Y. Wang 9:50 268. Reliable and swift identification of Salmonella serovars by means of similarity assessment of pretreated mass spectra. P. Alusta, D. Buzatu, O. Tarasenko, J. Wilkes 10:15 Intermission. 10:30 269. Technologies for the detection of pathogenic agents. J. Irudayaraj 10:55 270. Design of a low-cost and user friendly nanosensor for on-farm pathogen detection. S. Alcaine, F. He, S. R. Nugen 11:20 271. Rapid detection of foodborne pathogens using magnetic nanoparticles enhanced microarray hybridization. S. Li, H. Liu, N. He 11:45 Concluding Remarks. WEDNESDAY AFTERNOON Section A DoubleTree Madewood B Arsenic Contamination of Food and Water Cosponsored by AGRO, ENVR, and SCHB B. Mindak, J. Maclachlan, J. Johnston, Organizers L. Jackson, B. Burton-Freeman, Organizers, Presiding 1:30 Introductory Remarks. 1:35 272. Overview of the toxicological properties of arsenic and arsenic-containing compounds. P. B. Tchounwou 2:05 273. Development of a method for assessing perinatal exposures to heavy metals using residual dried blood spots from newborn screening programs. W. E. Funk, D. J. Sauter, A. F. Olshan, T. W. McDade 2:35 274. Low, slow, and Next Gen impact: Arsenic, human health, and cancer risks. J. M. Hock, X. Li, R. Van Beneden 3:05 275. Using in vitro gastrointestinal bioaccessibility methods to measure arsenic bioavailability and risk from ingestion of food and soil. N. T. Basta 3:35 Intermission. 3:50 276. Dietary arsenic: Forms, hazards, and risks. P. Bolger 4:20 277. Arsenic in rice and rice products. B. P. Jackson, V. F. Taylor, T. Punshon 4:50 278. Pick your poison? Arsenic in harvested country foods, edible mushrooms, and wine from Canada. K. Reimer, I. Koch, J. Dee, K. House, J. Sui, J. Zhang, A. McKnight-Whitford 5:20 Concluding Remarks. Section B DoubleTree Madewood A Natural Products for Health and Pharmaceuticals and Biotech Cosponsored by MEDI N. P. Seeram, Organizer J. Finley, Organizer, Presiding L. Howard, Presiding 1:30 Introductory Remarks. 1:35 279. Discovery of new antituberculosis and anticancer aromatic metabolites from the new Philippine Annonaceae species, Uvaria valderramensis. A. G. Macabeo, F. Martinez, S. Schmidt, J. Heilmann, S. Franzblaou, H. Dahse 1:55 280. Novel ORAC-based measurement of the antioxidant potency of analytes in a biological matrix. O. N. Osakwe, A. N. Siegel 2:15 281. Comprehensive lipid classification and its structural characterization of Tunicate Ciona intestinalis. Y. Zhao, J. Li 2:35 Intermission.

2:50 282. Accurate resistant starch quantification: Implications for food and human nutrition needs. P. Thavarajah, N. Sivapragasam, D. Petrović, D. Thavarajah 3:10 283. Recycling agricultural waste products: A tree with multiple branches. M. M. El-Shazly, Y. Chung, H. Wang, Y. Leu, M. Cheng, B. Barve, M. Korinek, C. Lee, F. Chang, Y. Wu 3:30 Concluding Remarks. Section C DoubleTree Rosedown A/B Advances in the Generation and Integration of Food Sensation and Cognition B. Guthrie, Organizer A. Buettner, Organizer, Presiding T. Acree, Presiding 1:00 Introductory Remarks. 1:05 284. Psychophysical and cell-based taste receptor studies on the sweet and bitter taste of steviol glycosides from Stevia Rebaudiana (Bert.) Bertoni. C. Dawid, C. Hellfritsch, A. Brockhoff, F. Stähler, W. Meyerhof, T. Hofmann 1:35 285. Deorphanization and characterization of human odorant receptors in heterologous cells. P. Chatelain 2:05 286. Dietary fat sensing by enterocyte fatty acid oxidation – effects on eating. W. Langhans 2:35 287. How to reduce sugars in dairy products without affecting the sweetness? C. Kersch, P. Weijzen, W. Noordman, H. Dijkstra, G. Willems 3:05 Intermission. 3:20 288. Quantification of the relative contributions of taste and aroma to cheese flavour using simultaneous gustometry olfactometry. J. Niimi, A. I. Eddy, A. R. Overington, P. J. Bremer, P. Silcock, C. M. Delahunty 3:50 289. Coupling of in-mouth physical phenomena with nosespace analysis: A milestone toward understanding aroma release and perception from liquid matrices. F. Viton, P. Pollien, B. Le Révérend 4:20 290. Eating quality of biscuits evaluated via temporal dominance of sensations (TDS): Effect of fat and fiber content and its relation with consumer acceptability. S. Fiszman, L. Laguna, P. Varela, A. Salvador 4:50 291. Multiple time-intensity profiling (mTIP) as an advanced evaluation tool for complex tastants. K. Obst, S. Paetz, M. Backes, K. V. Reichelt, J. P. Ley, K. Engel 5:20 Concluding Remarks. Section D DoubleTree Nottoway A/B Nanosensors for Food Quality and Safety T. Duncan, G. Noonan, Organizers, Presiding 1:30 Introductory Remarks. 1:35 292. Gold nanoparticle based multiplexing lateral flow immunoassay for mycotoxin in food- and feedstuff. Y. Chen, Q. Chen, L. He, X. Wang, L. Zhang 2:00 293. Electronic nanobiosensors for pathogens and toxins. A. Mulchandani 2:25 294. Engineered nanomaterials for the removal and detection of biological analytes from complex sample matrices. M. G. Warner, J. W. Grate, C. J. Bruckner-Lea, J. Marks, C. L. Warner, D. S. Wunschel, J. R. Hutchison 2:50 295. DNAzyme and aptamer nanosensors for food quality and safety. Y. Lu, Y. Xiang, J. Liu, T. Lan, D. Mazumdar, L. Li 3:15 Intermission. 3:30 296. Simple colorimetric assay for the detection of mercury, arsenic, chromium, and pathogenic bacteria from food samples using gold nanotechnology. P. C. Ray 3:55 297. SERS-based methods for detection of chemical and biological contaminants in foods. M. Lin 4:20 298. Using microscale optical biosensors to elucidate binding kinetic parameters between the plant defense response elicitor chitin and chitin binding proteins. J. Dahmen, C. Soteropulos, G. Stacey, H. Hunt 4:45 Concluding Remarks. THURSDAY MORNING April 11 Section A DoubleTree Madewood B Arsenic Contamination of Food and Water Cosponsored by AGRO, ENVR, and SCHB B. Burton-Freeman, J. Maclachlan, J. Johnston, Organizers L. Jackson, B. Mindak, Organizers, Presiding 8:30 Introductory Remarks. 8:35 299. Comparison of sensitive methods for the measurement of inorganic arsenic in apple juice: Photoionization (PID) and ICP-MS. J. Driscoll, J. Maclachlan, J. B. Foley 9:05 300. Analysis for arsenic species in food. W. R. Mindak, S. Conklin 9:35 301. Arsenic species in seaweed harvested for consumption and for fertilizer. V. F. Taylor, B. Jackson 10:05 302. Transforming ICP-MS technology: Advances in interference removal for accurate arsenic analysis in food and beverages. A. Liba 10:35 Intermission. 10:50 303. Multi-faceted approach to arsenic speciation analysis for characterization of food products using selective extraction followed by IC/RP/GC-ICP-MS. R. Gerads, H. Gurleyuk

11:20 304. Extension of a method for speciation of arsenic in rice to other rice-based products, and propagation of the method to other laboratories. S. Conklin, P. Gray, D. Heitkemper, K. Kubachka, N. Shockey 11:50 305. Remediation of arsenic contamination of groundwater in Asia and USA. S. Ahuja Section B DoubleTree Madewood A General Papers L. Jackson, M. Qian, Organizers A. Z. Tulio, Jr., Presiding 8:30 Introductory Remarks. 8:35 306. Dynamics of nitrate contents in several vegetables during storage. J. Huang, N. Probst, S. Pope, M. Willis, J. Hathcox, T. Roberts, A. White 8:55 307. Polynuclear aromatic hydrocarbons, process contaminants in jerked chicken. D. A. Minott, D. N. Bremmer 9:15 308. Torrefaction of agricultural by-products. B. Chiou, C. Bilbao-Sainz, D. Valenzuela-Medina, A. Klamczynski, B. Milczarek, R. Avena-Bustillos, W. Du, S. Imam, G. Glenn, W. Orts 9:35 309. Chemistry of cigar wrappers taken from mass-market cigars. J. H. Lauterbach, D. A. Grimm 9:55 Intermission. 10:10 310. Enzymatic inhibition of beta-glucan degradation by oxidation. A. M. Faure, J. Werder, L. Nyström 10:30 311. Comparison of different plant polyphenol extracts and pure compounds as in vitro and in vivo antioxidant metabolites. N. B. Stebbins 10:50 312. Comparison of fatty acid profile and cholesterol content of wild-caught Louisiana shrimp and imported, farmraised shrimp. J. D. Johnson, S. N. Stein, D. A. Narcisse, J. W. Finley, J. W. Bell 11:10 Concluding Remarks. Section C DoubleTree Rosedown A/B Advances in the Generation and Integration of Food Sensation and Cognition A. Buettner, Organizer B. Guthrie, Organizer, Presiding M. Granvogl, Presiding 8:00 Introductory Remarks. 8:05 313. Determination of thresholds for capsaicin in aqueous and oil based solutions. D. J. Schneider, I. Seuß-Baum 8:35 314. Advanced analytical methods for tracing odorants in food and sensorial applications. J. Beauchamp 9:05 315. Characterization of the key aroma compounds in Bartlett (Williams Christ) pear brandy. M. Granvogl, B. Willner, P. Schieberle 9:35 316. Enantiomeric distribution of ethyl 2-hydroxy-4-methylpentanoate in wine, a natural enhancer of fruity aroma. G. Lytra, S. Tempere, G. De Revel, J. Barbe 10:05 317. Evidence for perceptual interaction phenomena to interpret typical nuances of “overripe” fruity flavor in Sauternes dessert wines. P. Stamatopoulos, E. Frerot, P. Darriet 10:35 Intermission. 10:50 318. "Overall flavor" and "viscosity" in wines: Exploring integration, in-mouth flavor release, and causative chemical constituents. L. Francis, H. Holt, P. Williamson, C. Mayr, M. Herderich 11:20 319. Measuring flavour interactions using fractional omission testing. N. Desforges, K. O'Mahony, J. Hort, A. J. Taylor 11:50 320. Integrated sensory response modeling (ISRM) to understand and predict complex sensory functionality. G. van den Oever 12:20 321. Strategies to enhance saltiness in food involving cross modal interactions . T. Thomas-Danguin, G. Lawrence, M. Emorine, N. Nasri, L. Boisard, E. Guichard, C. Salles 12:50 Concluding Remarks. THURSDAY AFTERNOON Section A DoubleTree Madewood B Arsenic Contamination of Food and Water Cosponsored by AGRO, ENVR, and SCHB L. Jackson, Organizer J. Johnston, J. Maclachlan, B. Mindak, B. Burton-Freeman, Organizers, Presiding 1:30 Introductory Remarks. 1:35 322. Water remediation as a method to reduce exposure to arsenic. A. Apblett 2:05 323. Potential for soil amendments to reduce concentrations of As in soils and waters. D. Norton, J. M. Bigham, E. R. Venteris, N. Basta, C. Ramsier 2:35 324. Genetic and field management strategies for limiting accumulation of arsenic in rice grains. S. R. Pinson, L. Tarpley, W. Yan, D. E. Salt 3:05 Intermission. 3:20 325. Ongoing arsenic mitigation research in the U.S. rice industry. S. Hensley, R. Langley 3:50 326. Arsenic and brown rice: Industry challenges and Nature One's solution. P. Anloague 4:20 Panel Discussion.

5:20 Concluding Remarks. Section B DoubleTree Madewood A General Papers M. Qian, L. Jackson, Organizers V. Acquarone, Presiding 1:30 Introductory Remarks. 1:35 327. Carbohydrates in coffee: The AOAC Official Method 995.13 vs. a fast method. L. Basumallick, J. Rohrer 1:55 328. Impacts of flavanoid monomers and simple hydrolyzable tannins on ammonia emissions from dairy manure. W. E. Zeller, J. Powell, T. J. Hagen, T. R. Helgren, S. J. Lindquist 2:15 329. Analysis of volatile fingerprints for discriminating toxigenic and non-toxigenic Aspergillus flavus. D. Sun, A. Wood-Jones, T. Mlsna, R. Baird 2:35 330. Baicalin-functionalized magnetic nanoparticles for solid phase extraction: HPLC-MS profiling of flavionoids in milk samples. Y. Liu, L. Qing, X. Liao 2:55 Intermission. 3:10 331. Formation of pyrraline in the Maillard reaction in a saccharide–lysine model system. Z. Liang, L. Li, Q. Fu, Z. Xu, B. Li 3:30 332. Rapid solid-phase microextraction semi-volatile and volatile compounds recovered in rabbiteye blueberries at various maturity. J. C. Beaulieu, R. E. Stein, S. W. Lloyd, C. C. Grimm 3:50 333. Determination of choline in infant formula and other food samples by ion chromatography. Y. Chen, K. Oates, B. De Borba, J. Rohrer 4:10 334. Potential application of natural pigments as probes for viscosity. S. Chug, J. L. Hanson, S. Ryoo, M. G. Corradini, R. D. Ludescher 4:30 Concluding Remarks. Section C DoubleTree Rosedown A/B Advances in the Generation and Integration of Food Sensation and Cognition B. Guthrie, Organizer A. Buettner, Organizer, Presiding J. Beauchamp, Presiding 1:00 Introductory Remarks. 1:05 335. Sweetness intensity of sucrose sweetened polymer solutions is explained by physical and cross-modal interactions with their relative contribution depending on polymer type and concentration. K. Burseg, C. Muller, T. Silva, S. Priour, H. Bult, M. Stieger 1:35 336. Serial dilution sensory analysis (SDSA) applied to exploring sensory attributes essential for food aroma. T. Aishima, K. Morita, K. Iizuka 2:05 337. Influence of auditory cues on chemosensory perception. H. Seo 2:35 338. Integration of taste in complex food products. J. Busch, M. Gribnau, G. van den Oever 3:05 Intermission. 3:20 339. Everyday desire: Influence of snack food on whole brain activity patterns. T. Hoch, S. Kreitz, A. Hess, M. Pischetsrieder 3:50 340. Combining input from multiple sensory systems: Insights from behavioral and functional neuroimaging studies employing multisensory stimulation. J. Freiherr, J. Lundstrom 4:20 341. Retronasal olfaction: Investigations including psychophysical, electrophysiological, and imaging techniques. T. Hummel 4:50 342. Painting flavor: The modulation of odor perception by vision. T. E. Acree, A. J. Kurtz 5:20 343. Understanding sensory perception of food – and the pressing need for novel concepts linking structural and chemical sciences with physiology and psychology. A. Buettner, B. Guthrie 5:50 Concluding Remarks.

AGFD Abstracts, 245th ACS Nat’l Meeting, New Orleans

AGFD 1 Corn resistant starch nanoparticles as encapsulation material for micronutrient and pharmaceutical drug delivery Dušan Petrović1,2, [email protected], Nilushni Sivapragasam1, Dil Thavarajah1, Victoria Gelling3, Pushparajah Thavarajah1. (1) School of Food Systems, North Dakota State Univ., Fargo,(2) Faculty of Chemistry, Univ. of Belgrade, Serbia (3) Dept. of Coatings and Polymeric Materials, North Dakota State Univ., Fargo, Corn ethanol production involves corn starch conversion to glucose – a simple monosaccharide followed by glucose fermentation to produce ethanol.

Corn ethanol by-product of distiller's dry grain with soluble (DDGS) is a rich source of resistant starch (RS). This form of the starch is resistant to human intestinal enzymes and is well utilized by colonic microorganisms. With the resistant starch isolated from DDGS, we had produced carbohydrate-based nanoparticles resistant to human digestive system. Chemical composition and properties were determined using enzymatic methods in combination with high performance anion exchange chromatography (pulsed amperometric detection, HPAE-PAD), nuclear magnetic resonance (1H and H-H COSY), and X-ray diffraction (XRD). The resistant starch nanoparticles were studied using scanning electron microscopy (SEM) and atomic force microscopy (AFM). The digestive enzyme resistant nanoparticles were used as nanocoatings for the encapsulation of selected mineral nutrients, nutraceutical, and pharmaceuticals. The chemical and physical stabilities of RS encapsulated materials were tested under simulating human digestive environment. Results of the present study clearly show potential of corn DDGS RS as a carbohydrate based nanomaterial for micronutrient and pharmaceutical drug delivery.

AGFD 2 Characterization of hydrolyzable tannins from sawtooth oak (Quercus acutissima) and correlation to ecological function Sydney A Alexander1, [email protected], Lawrence A Rudolf1, Katheryne A Scanlon1, Natasha L Frost1, Gage P Rensch2, Chad M Scholes2, James M Chapman1. (1) Dept. of Chemistry, Rockhurst Univ., Kansas City, Missouri (2) Dept. of Biology, Rockhurst Univ., Kansas City, Missouri The Sawtooth Oak is native to China, Korea and Japan. Due to its prolific acorn production and ornamental serrated leaves, its planting was carried out in North America for wildlife food provision and aesthetics; however, the bitterness of the acorns makes native animal species averse to their consumption, its leaves are less afflicted by insect predation, and as a result the Sawtooth Oak is becoming a problem species in some areas. Our investigations are focused on the characterization of the tannins by LCMS, comparison to native species, and submission of the Sawtooth Oak tannin whole and LC fractionated extracts to a battery of antioxidant, antimicrobial, antifungal, cytotoxic, and germination inhibition assays to determine the specific ecological function of the individual tannins. There are distinct variations in the amount, types, and identities of the tannins in Sawtooth Oak versus Native Oaks and these differences may be responsible for its competitive advantage.

AGFD 3 Characterization of hydrolyzable tannins in the leaf galls of Quercus palustris and investigation of their ecological significance Jackson M Sittenauer1, [email protected], Julia K Fischer1, Morgan E Dahm1, Christopher L D'Silva1, Leah M Grant2, Linda Nwachukwu2, Chad M Scholes2, James M Chapman1. (1) Dept. of Chemistry, Rockhurst Univ., Kansas City, Missouri (2) Dept. of Biology, Rockhurst Univ., Kansas City, Missouri Galls are abnormal growths or swellings of plant tissue which are stimulated by the reaction between plant hormones and powerful growth regulating chemicals produced by some insects or mites. Galls on pin oak (Quercus palustris) leaves are most often caused by the attack of egg-laying cynipid wasps. Galls grow to surround the tiny larva and provide them with protection from weather, predators and parasites. The gall also provides a source of food for the insect and herein lays the contradiction. Most tannins in Quercus spp. are believed to be involved in some form of ecological protective mechanism against predators. Yet these adapted insect species develop and grow inside the gall while altering the tannin profile to benefit and protect themselves. Of great interest is the difference in identities of tannins between the differentiated normal tissues of the pin oak leaf versus the identities of the tannins in the gall tissues.

AGFD 4 Biosynthesis enhancement and neuroprotective activity of stilbenoids from hairy root cultures of peanut Linda Ogutu, [email protected], Luis Nopo-Olazabal, Malathi Srivatsan, Fabricio Medina-Bolivar.Arkansas Biosciences Inst. and Dept. of Biological Sciences, Arkansas State Univ., Jonesboro Resveratrol, a stilbenoid found in plants such as peanuts and grapes, has a wide range of positive biological effects. Of particular interest for this study are the hairy root cultures of peanut which have the ability to produce resveratrol and its prenylated analogs arachidin-1 and arachidin-3 upon elicitor treatment. Arachidin-1 has demonstrated higher antioxidant and potentially higher metabolic stability than resveratrol based on in vitro studies. Based on these findings, we tested different elicitation strategies to increase the levels of arachidin-1. Stilbenoids were extracted from the culture medium with ethyl acetate and analyzed by HPLC. Several-fold increases in the levels of stilbenoids were obtained by combining methyl jasmonate with cyclodextrin. Ongoing studies are focused on the protective effects of arachidin-1 and extracts from peanut hairy roots against oxidative stress in PC12-derived neurons. These studies demonstrate the utility of the hairy root system to produce bioactive compounds relevant to human health.

AGFD 5 Optimization and characterization of molecularly imprinted polymers used for nicotinamide analysis Bastien Ioan1, [email protected], Christine H Scaman2. (1) Dept. of Food Engineering, AgroSup , Institut National Superieur des Sciences Agronomiques, de l’Alimentation et de l’Environnement, Dijon, Côte-d'Or France (2) Dept. of Food, Nutrition, and Health, Univ. of British Columbia, Vancouver, Canada Nicotinamide is one of the two principal forms of vitamin B3, and is both a food nutrient and a drug. Molecular imprinted technology could be an approach to a rapid and low cost analytical method for this compound. During the polymer preparation, experimental variables have an impact on the molecular recognition and the structure of polymer. In this study, the effect of cross linker, its molar ratio to monomer and nicotinamide concentration was evaluated. The EGDMA crosslinked polymer at 1:4 molar ratio (monomer to cross-linker) gave the best specificity, while a similar value was obtained with the 1:2 TRIM crosslinked polymer. The most uniform microsphere structure was obtained with the EGDMA polymer whereas TRIM gave more aggregates. It was also found that

increasing nicotinamide concentration during the polymerisation seems to ameliorate the binding capacity. Selectivity studies showed that the recognition of nicotinamide on MIP was due in part to the amide group and its position on the ring.

AGFD 6 Evaluation of Fourier transform infrared spectroscopy: Characterizing the macronutrient components of human milk Deborah Stephanie Gho, [email protected]. of Food Science and Technology, Univ. of California, Davis, USFoods for Health Inst. A common practice in neonatal intensive care units is to fortify human milk for very low birth weight premature infants who have high dietary protein and energy demands. Unfortunately, this current method does not involve measurement of premature human milk which leads to insufficient fortification because premature milks vary tremendously in protein levels. We have evaluated the accuracy and precision of a mid-infrared Fourier transform infrared spectrometer (FTIR) widely used in the dairy industry but calibrated for human milk to measure milk protein, fat and lactose against traditional biochemical methods in one hundred and fifteen term and preterm milk samples analyzed in replicate. The data suggest acceptable limits of agreement for protein levels milk. The intra-assay variation for protein was 2.5%. Thus, mid-IR FTIR commonly used in the dairy industry has immense value for accurately enriching human milk to meet the phenotypic demands of each infant.

AGFD 7 Response of the National Atmospheric Deposition Program to the Fukushima Dai-ichi disaster: Value of long-term monitoring for post-disaster assessments Gregory A Wetherbee1, [email protected], Christopher MB Lehmann2, Timothy M Debey3, David A Gay2, Mark A Nilles4, Robert C Brunette5. (1) Office of Water Quality, Branch of Quality Systems, U.S. Dept. Interior, U.S. Geological Survey, Denver, CO (2) Illinois State Water Survey, National Atmospheric Deposition Program, Univ. of Illinois, Prairie Research Inst., Champaign, IL (3) Energy, Minerals, and Environmental Health, National Reactor Facility, U.S. Geological Survey, Denver, CO (4) Office of Water Quality, U.S. Geological Survey, Denver, CO (5) Frontier Global Sciences, Inc., Bothell, WA On March 11, 2011, a magnitude 9.0 earthquake off the Pacific Coast of Japan created a 14 meter tsunami that flooded the Fukushima Dai-ichi Nuclear Power Station. Failure of reactor cooling systems led to explosive discharges of radioactive material into the atmosphere. Deposition of fission-products was measured in ambient air and precipitation. In the US, 131Iodine 134Cesium, and 137Cesium were quantified in wet-only precipitation samples collected by the National Atmospheric Deposition Program (NADP) from March 8 through April 5, 2011 at existing long-term monitoring sites. Whole-water and filterable solid samples were analyzed by the US Geological Survey using gamma spectrometry. Fission products were detected in 21% of the whole-water samples, but not in filtered solids, indicating radionuclides predominantly present in the aqueous phase. Calculated 1- to 2-week individual radionuclide deposition fluxes ranged from 0.47 to 5100 Becquerels per square meter, comparable to other networks worldwide.

AGFD 8 Fukushima-derived radiocesium in highly migratory Pacific predators Daniel J Madigan1, [email protected], Zosia Baumann2, Stephen Munch3, Brian N Popp4, Barbara A Block1, Nicholas S Fisher2. (1) Dept. of Biology, Hopkins Marine Station of Stanford Univ., Pacific Grove, CA (2) School of Marine and Atmospheric Sciences, Stony Brook Univ., Stony Brook, NY (3) Southwest Fisheries Science Center, NOAA, Santa Cruz, CA (4) Dept. of Geology and Geophysics, Univ. of Hawai'i at Manoa, Honolulu, The reporting of Cs134 and Cs137 in Pacific bluefin tuna caught off California in 2011 generated worldwide interest and concern for consumers. Observed concentrations of Cs were well below safety limits for consumers, but the use of Cs to trace open ocean predators was suggested in the 2011 report. Here we present ongoing work using the Fukushima-derived Cs in conjunction with other chemical tracers to better understand the movements of Pacific bluefin tuna. This species spawns in the western Pacific and a proportion of the population migrate thousands of kilometers eastward to the California Current Large Marine Ecosystem (CCLME). Pacific bluefin are exploited on both sides of the Pacific, and understanding the proportion of trans-Pacific migrants and residency duration in the CCLME is essential for improving fishery management. We use Fukushima-derived radiocesium in bluefin caught in California together with bulk and amino acid stable isotope (δ15N and δ13C) analysis to distinguish recent (< 6 months) Japan migrants from California Current residents (>1 year in CCLME) and estimate timing of trans-Pacific migrations. Stable isotope signatures indicate that the proportion of western Pacific immigrants decreased with increasing year class from 100% migrants for YC1, 40% for YC2, and 33% for YC3. Proportions of migrants were higher than suggested by electronic tag data, which unlike chemical tracers cannot serve as retrospective tools to elucidate the origin and timing of migration. Radiocesium ratios indicated trans-Pacific migrations duration times consistent with measurements from electronic tags. TheFukushima radiocesium marker can thus provide new, quantitative information on the migratory dynamics of marine predators. Ongoing analyses of Pacific bluefin tuna caught in 2012, as well as other highly migratory species from other regions of the Pacific, will be discussed. Findings will be placed in the context of human consumer safety, and novel insights into pelagic migrations. AGFD 9 Environmental monitoring of the WIPP: A deep geological repository for transuranic waste Punam Thakur, [email protected], Carlsbad Environmental Monitroing & Research Center, Carlsbad, NM The Waste Isolation Pilot Plant also known as WIPP is a transuranic (TRU) waste repository operated by the U.S. Dept. of Energy (DOE). The repository is emplacing defense-related TRU wastes in the Salado Formation, a bedded salt formation approximately 655 m (2150 ft.) below the surface of the Earth. Located near Carlsbad, New Mexico, an area with less than 30,000 people, the WIPP facility is the world's first underground repository licensed to accept TRU waste, with activity concentrations of alpha-emitting isotopes >3700 Bq/m3(> 100 nCi/g) and half-life >20 years. The repository, which opened in March 1999, will

eventually contain the equivalent of ~176,000 m3of TRU waste. Many factors contribute to the success of this project; an important one being environmental monitoring in the vicinity of the WIPP, both before and after WIPP began receiving nuclear waste. Under the CEMRC monitoring program, air, drinking water, surface water, soil, sediments, vegetation and local population around the WIPP facility, as well as air entering and exiting the WIPP underground, are regularly analyzed. This paper will present an overview of the Environmental monitoring data to inform the public that there is no evidence of increases in radiological contaminants in the region that could be attributed to releases from the WIPP. The article also highlights analytical progress and issues associated with the determination of actinides in environmental samples especially foodstuffs and air filters in an emergency response situations.

AGFD 10 Water quality impacts of the 2008 Mississippi River flood Jerald Schnoor, [email protected], Aaron Gwinnup.Dept. of Civil and Environmental Engineering, Univ. of Iowa, Iowa City, IA The flood of 2008 in the Upper Midwest exacerbated Gulf Hypoxia as saturated soils released dissolved and particulate nutrients at much higher than normal levels due to agricultural runoff. The 2008 hypoxic zone in the northern Gulf of Mexico was anticipated to be a record size due to the increased Mississippi and Atchafalaya River discharge and nutrient flux, but it actually was smaller than predicted due to the influence of Hurricane Dolly which mixed oxygen with subpycnoclinal water. Total nitrogen flux for May + June 2008 was estimated to be approximately 120,000 metric tons higher than the preceding 27 year average, a 34% increase. Interestingly, the drought conditions in 2012 provide a clear contrast to the phenomena of 2008.

AGFD 11 Science during disasters of national significance: Two recent case studies John H Pardue, [email protected] Water Resources Research Inst., Louisiana State Univ., Baton Rouge, LA This presentation will describe results of 2 studies conducted in the aftermath of 2 disasters of “national significance”, Hurricane Katrina and the Deepwater Horizon oil release. These 2 studies were conducted to develop process-based information on contaminant fate and transport during the immediate aftermath of the disaster. Immediately after Hurricane Katrina, high volume air samples were collected during demolition and cleanup operations in the Lakeview district of New Orleans, LA, USA in late 2005. Three different high –volume air samples were collected around waste collection areas that were created to temporarily hold the debris from the cleanup of residential properties in the area. Particulate concentrations were elevated and included crystalline fibers associated with asbestos. Metal concentrations on particulate matter resembled those measured in sediments deposited by floodwaters with the exception of barium, which was elevated at all 3 locations. The highest organic contaminant concentration measured on particulates was the pesticide Ziram (Zinc, bis (diethylcarbamodithioato-S,S')-,(T-4)-) at 2,200 µg/g of particulate matter during sampling period 2. Ziram is used in latex paint, adhesives, caulking and wallboard as a preservative. Fungal isolates developed from particulate air samples included species associated with disease including Aspergillus and Penicillium species. Immediately after the Deepwater Horizon release, biogeochemical conditions impacting the biodegradation of residual oil on a coastal headland beach in Louisiana were investigated. Studies described below investigated biodegradability of stable emulsified oil:sand aggregates, termed surface residue balls or SRBs, which represent the primary form of residual oil remaining on the beach environment. SRB aggregates were sampled across transects perpendicular to the beach from the intertidal to the supratidal from 2010-2012. Areas in the supratidal that were sampled were set aside for research purposes and not altered by any clean-up activities. Chemical and physical characteristics of SRBs were measured including concentrations of n-alkanes, PAHs, hopanes, nutrients, and electron acceptor concentrations (including O2 microprofiles). Microbial characterization of SRBs was also conducted using DGGE and sequencing. Results focused on comparing and contrasting impacts of biogeochemistry on biodegradation of oil stranded in 3 beach microenvironments; supratidal surface; subtidal subsurface (permanently inundated) and intertidal subsurface samples (intermittently inundated). These data will be discussed in the context of conducting scientific studies from academic institutions during disasters managed under the National Response Plan and National Response Framework.

AGFD 12 Nanostructured starch powders shows promise in tablet manufacturing and coating Kittiwut Kasemwong, [email protected], Kritapas Laohhasurayotin, Issara Sramala, Uracha Ruktanonchai.National Science and Technology Development Agency, Nano Delivery System Laboratory, National Nanotechnology Center (NANOTEC), 111 Thailand Science Park, Klong Luang, Pathumthani Thailand Nature, perhaps the most talented nanoscientist, has already mastered the synthesis of biological nanomaterials including proteins, lipids and polysaccharides as well as starch granule. These topic discuses the chemistry and applications of nanostructured starch powders (NSP) and its derivatives, respect of nanotechnology perspective. NSP is an emerging renewable nanomaterial that holds promise in many different applications, such as in personal care, chemicals, foods, pharmaceuticals, etc. Novel nanocomposite materials with attractive properties were obtained by the physical incorporation of NSP into a natural or synthetic polymeric matrix. The use of these composite materials as coating materials for controlled drug delivery systems can offer major advantages, including:(i) improved mechanicalresistance of the coated product (e.g. reduced friability) and (ii)the possibility to develop novel strategies for site specific drug delivery within the gastro intestinal tract (e.g., colon targeting). By appropriate modification of NSP, various functional nanomaterials with outstanding properties or significantly improved physical and biological properties can be developed. Simple chemical modification on NSP surface can improve its dispersability in different solvents and expand its utilization in nano-related applications such as new biodegradable materials with high thermal stability to be used in packaging.

AGFD 13 Okra seed phytochemicals: Application of 1-and 2D NMR studies and their antiviral activity Bishambar Dayal1, [email protected], Neerja Kaushik2, Istvan Pelczer3, Michael Lea2. (1) Medicine and Biochemistry and Molecular Biology, UMDNJ-New Jersey Medical School, Newark (2) Biochemistry and Molecular Biology, UMDNJ-New Jersey Medical School, Newark (3) Dept. of Chemistry, Princeton Univ., Princeton, NJ (4) Biochemistry and Molecular Biology, UMDNJ-New Jersey Medical School, Newark Recently we reported the bioactivity of Okra Seed Extracts (OSE) as potential inhibitors of advanced glycation end products (ACS Book Symposium Series 2012) . Further studies along these lines involved comparative effects of okra seed extract and 2-aminoguanidine,(a well-known glycation inhibitor) measuring specific fluorescence coupled with SDS-PAGE (ACS AGFD 2012). Our data in vitro showed that the formation of non-enzymatic glycosylation products of BSA was being inhibited by 88% by OSE vs. 86% by aminoguanidine. The present investigation will highlight determination of structure elucidation and examination of one-and two-dimensional NMR studies of flavonoids present in okra seed extracts which exhibited antiviral activity against hepatitis C virus at a low micromolar concentrations. The okra seed extract exhibited an IC50 value of 9.6 µM against HCV NS5B RNA-dependent RNA polymerase in vitro. Studies are underway to investigate the antiviral effects of OSE in HCV replicons.

AGFD 14 Antioxidant behavior of 1-feruloyl-sn-glycerol and 1,3-diferuloyl-sn-glycerol in phospholipid liposomes Kervin O Evans1, [email protected], David L Compton1, Joseph A Laszlo1, Michael Appell2. (1) Renewable Products Technology Research Unit, USDA, ARS, NCAUR, Peoria, IL (2) Bacterial Foodborne & Mycology Pathogen Research Unit, USDA, ARS, NCAUR, Peoria, IL 1-Feruloyl-sn-glycerol (FG) and 1,3-diferuloyl-sn-glycerol (DFG) are two natural plant compounds that may be useful in cosmeceutical, food, and skin care applications because of excellent antioxidant properties. FG and DFG enzymatically synthesized through esterification of glycerol and soybean oil mono- and diacylglycerols have proven to have similarly excellent antioxidant properties. The current work explored partitioning behavior, bilayer depth, and antioxidant behavior of ferulic acid (FA), FG, and DFG within 1,2-dioleoyl phosphatidylcholine liposomes. Data showed that the order of partitioning was DFG>>FG>FA. Bilayer depth measurement found all to reside nearly 13 Å from the center of the bilayer. Antioxidant measurements demonstrated that each had quite similar antioxidant behavior at 1-mole%, but clearly different capacity at 5-mole%(FA>FG>DFG).

AGFD 15 Core-shell encapsulation of volatile flavors by natural edible protein Yi Wang1, [email protected], Graciela W Padua2. (1) Dept. of Applied Biology and Chemical Technology, The Hong Kong Polytechnic Univ., Hung Hom, Kowloon, Hong Kong, (2) Dept. of Food Science and Human Nutrition, Univ. of Illinois, Urbana-Champaign, Core-shell structures are of interest for encapsulation purposes in the food, pharmaceutical, and cosmetics industries. A number of wall materials are in use including carbohydrates, lipids, and proteins. Zein, the prolamin of corn, is capable of self-assembly into microspheres, potentially useful in encapsulation and delivery systems. Zein was observed to form core-shell structures with citral and lime by evaporation induced self-assembly of zein in ethanol-water. The objectives of this work were to investigate the effect of mass ratio of core to shell materials and ethanol content of the solvent on encapsulation microstructure. Scanning electron microscopy (SEM), focused ion beam (FIB), and transmission electron microscopy (TEM) were used for structure characterization. Raman spectroscopy and FTIR were used to detect citral or lime in the core. Microstructure images suggested that core-shell structures of zein loaded with lime flavor were formed only in a narrow range of core to shell mass ratio. Ethanol content also affected structure formation.

AGFD 16 Stability, plasticizing, and antioxidant effects of sucralose and trehalose on emulsion systems containing whey protein and functional lipophilic ingredients Gilles K Kouassi, [email protected], Naga P Chodavarapu.Chemistry, Western Illinois Univ., Macomb, Illinois Encapsulation of bioactive compounds in biopolymer-based carrier matrices has emerged as an innovative and effective technique in the food, pharmaceutical and cosmetic industries. In the present study, ω-3 and ω-6 fatty acids (α-linolenic acid and linoleic acid respectively), and eicosapentaenoic acid (EPA) were used to develop model systems including sucralose or trehalose and the stability of the systems were studied. The effects of changes in some thermodynamic parameters including water activity, and storage temperature were investigated. Fatty acid microdroplets were prepared by ultrasonication using successively, a mixture of whey protein, a solution of λ-carrageenan and either a solution of sucralose or trehalose. The emulsions were then stored at 4ºC and 24ºC for phase separation studies. Emulsion containing Microdroplets of linoleic and eicosapentaenoic acid were stable at low relative humidity (RH) and showed delayed phase separation at higher (RH). In sucralose-coated linoleic acid, phase separation occurs at lower RH (33.3% RH). In trehalose-coated system, EPA microdroplets were stable even at higher RH. Changes in peroxide value were used to assess the antioxidant activity of sucralose and trehalose in the systems. After two weeks of storage, the amount of peroxide value in the trehalose-containing system was 42.36(mM/kg oil) and that of the sucralose system was 86.42(mM/kg oil). Water activity plays an important role in the stability of emulsion susceptible to change in the physical state.

AGFD 17 Enzymatic microencapsulation of isoflavones Kwan-Hwa Park, [email protected]. of Food Service Management and Nutrition, Sangmyung Univ., Seoul, Republic of Korea The enzymatic modification of isoflavones to enhance their water solubility was studied using glycosyltransferases, cyclodextrin glucanotransferase, 4-α-glucanostranferase (TSαGT), and maltogenic amylase (BSMA). Two different catalytic reactions, transglycosylation and cyclization, were observed when the reaction was performed with soluble starch as a donor and genistin as an acceptor. The

analysis of the reaction products indicated that the cycloamylose formed by the cyclization reaction included Glc (α1-4)-Glc (β1-7)-genistein/Glc (α1-4)-Glc (α1-4)-Glc (β1-7)-genistein. Puerarin, an isoflavonoid derived from Radix puerariae, was encapsulated enzymatically by combining BSMA and TSαGT reactions. The puerarin transfer products, including maltosyl-α-(1→6)-puerarin as a major product generated by BSMA, were reacted with TSαGT in the presence of amylose. An analysis of the reaction products revealed that the maltosyl-α-(1→6)-puerarin-cycloamylose complex was formed by an elongation reaction and cyclization of TSαGT. We discuss the efficient preparation of dimaltosyl-β-cyclodextrin (CD) as encapsulation material. The high yield of dimaltosyl-β-CD from maltosyl-β-CD was based on both the transglycosylation action mode and elimination of the inhibitory effect of β-CD.

AGFD 18 Engineering of interfacial permeability in silica nanoparticles stabilized oil-in-water Pickering emulsion to control transport across emulsion interface Yuan Zhao1, Nitin Nitin2, Rohan V Tikekar1, [email protected]. (1) Food Science, Drexel Univ., Philadelphia, PA (2) Food Science and Technology, Univ. of California-Davis, This study investigates the effect of complexation of oppositely charged silica nanoparticles on permeability of Pickering emulsion interface. Pickering emulsions were stabilized using negatively charged silica nanoparticles alone (control) and a pre-mix of negatively and positively charged silica nanoparticles blended in 6:1 and 2:1(w/w) proportions before making emulsion. Free radical transport was quantified using peroxyl radical sensitive fluorescent dye encapsulated in oil phase and peroxyl radicals generated in water using 2,2'-azobis-2-methyl-propanimidamide dihydrochloride. Stability and release kinetics of encapsulated curcumin were also measured. Peroxyl radical transport rates within samples were in order: 2:1< 6:1< control. Encapsulated Curcumin showed highest stability and lowest release rate in 2:1 samples. Together these results indicate reduced permeability of the interface due to complexation of oppositely charged nanoparticles. Comparison of this approach with Layer-by-layer approach using peroxyl radical transport measurements showed that complexation approach is more effective in reducing interfacial permeability than layer-by-layer approach.

AGFD 19 Quiscent water-in-oil Pickering emulsions as a route toward healthier fruit juice infused chocolate confectionary Stefan A.F. Bon, [email protected], Thomas S. Skelhon, Nadia Grossiord, Adam R. Morgan.Dept. of Chemistry, Univ. of Warwick, Coventry, West Midlands UK We demonstrate a route toward the preparation of healthier fruit juice infused chocolate candy. Up to 50 wt% of the fat content in chocolate, that is cocoa butter and milk fats, is replaced with fruit juice in the form of emulsion droplets using a quiescent Pickering emulsion fabrication strategy. Fumed silica particles are used in combination with chitosan under acidic conditions (pH 3.2–3.8) to prepare water-in-oil emulsions, the oil phase being sunflower oil, molten cocoa butter, and ultimately white, milk, and dark chocolate. Adsorption of the polycationic chitosan molecules onto the surface of the silica particles influenced the particle wettability making it an effective Pickering stabilizer, as shown by cryogenic scanning electron microscopy analysis. The formation of a colloidal gel in the continuous (molten) oil phase provided the system with a yield stress, hereby giving it a gel-like and thus quiescent behaviour under low shear conditions, as determined by rheological measurements. This warrants a homogeneous distribution of emulsion droplets as settling through gravity upon storage under molten/liquid conditions is arrested. In our low-fat chocolate formulations the cocoa butter has the desired polymorph V structure, and neither sugar nor fat bloom was observed upon storage of the fruit juice containing chocolate confectionaries. for more info see: www.bonlab.info

AGFD 20 Iodide and iodate in soy- and milk-based infant formulas Lipika Basumallick, [email protected], Jeffrey Rohrer.Thermofisher Scientific, Sunnyvale, CA Iodine is an essential micronutrient essential for the production of thyroid hormones that regulate physical and mental development. Infant formula is supplemented with iodine either in the form of iodide or iodate. This presentation describes (i) an iodide extraction method (acetic acid digestion) and (ii) an ion-chromatography with pulsed amperometric detection method, for the accurate determination of iodide in milk-based infant formula from all major US producers. The method can also be applied to soy-based infant formula. Sample preparation conditions were optimized for extracting the free and bound forms of iodide and also for reducing iodate to iodide, allowing for the determination of, total iodine (iodide + iodate) in milk- and soy-based infant formulas. The method has broad linear range (0.005-10 mg/L), high precisions (RSD <0.3% for retention time, <3% for peak area), and good recoveries. Overall, the method is shown to be fast, robust, and sensitive.

AGFD 21 Vibrational spectroscopic determination of botanical cotton trash samples Chanel A Fortier1, [email protected], James Rodgers1, J. Clif Boykin2. (1) Cotton Structure and Quality Unit, SRRC-ARS-USDA, New Orleans, Louisiana (2) Cotton Ginning Research Unit, ARS-USDA, Stoneville, Mississippi Cotton trash present with cotton lint can drastically affect the yarn properties and marketability of cotton. Cotton trash usually comes into contact with cotton lint from field to fabric processing operations of cotton. Conventional methods to analyze cotton lint currently do not present the origin of the trash present. Knowing the identity of the trash present with cotton lint can lead to the creation of trash-specific identification and removal devices to ultimately enhance the quality properties of cotton. The results of using vibrational spectroscopy and chemometrics to specifically analyze botanical cotton trash types are presented herein.

AGFD 22 Determination of anions in dried distillers grains with solubles (DDGS) Kassandra I Oates, [email protected]. of Chromatography & Mass Spectrometry, ThermoFisher Scientific, Sunnyvale, California DDGS are a co-product of the biofuel process and have been added to animal feed for nearly a century. Because

the nutritional composition of DDGS can vary, the distillery industry is interested in determining its composition to properly formulate a nutritionally balanced diet for the animal feed industry. We determined chloride, sulfate, and phosphate in DDGS using a hydroxide-selective anion exchange column with suppressed conductivity detection in < 10 min. The method demonstrates good accuracy with spiked recoveries between 96-107% and good sensitivity with LODs from 1.7-5.7 µg/L. Polyvalent anions, such as inositol phosphate (InsP6), are also of interest in DDGS. During fermentation and processing, phosphate groups are released from InsP6 to produce InsP5-InsP1 and free phosphate, increasing phosphorus bioavailability to non-ruminant animals. Using a high resolution strong anion exchange column under acidic conditions, 25 InsP isomers are separated and detected by UV after postcolumn reaction.

AGFD 23 Factors affecting the yield of anthocyanidins from fruit juice hydrolysis Steven W. Lloyd, [email protected], Casey C. Grimm.USDA-ARS-SRRC, New Orleans, LA Recent interest in the health promoting potential of anthocyanidins points to the need for robust and reliable analytical methods. It is essential to know that the health promoting chemicals are present in juices and other products processed from whole fruit. Anthocyanidins are conjugated with sugars. Acid hydrolysis is used to cleave the sugar moieties, resulting in six major anthocyanidins. In this work, two hydrolysis methods are compared: Refluxing in a water bath or heating in a sealed vial at 95°C. The heating period was varied from 10 minutes to 5 hours and hydrolysates were stored at three temperatures (5°C, -20°C and -80°C) for time periods ranging from 0 days to 20 weeks. Anthocyanidins were determined by UPLC with diode array detection. Thirty minutes is an optimal heating period, hydrolysates should be frozen at -20 or -80°C if they can't be immediately analyzed and refluxing offers no advantage.

AGFD 24 Analysis of blueberry color anthocyanidins from pilot scale juice processing products Rebecca E. Stein1,2, [email protected], John C. Beaulieu1,2, Casey C Grimm2, Steven W Lloyd2, John W. Finley1, Jack N. Losso1. (1) Dept. of Food Science, Louisiana State Univ., Baton Rouge, Louisiana (2) Agricultural Research Service, US Dept. of Agriculture, New Orleans, Louisiana Blueberries contain health promoting compounds; however, the compounds are susceptible to degradation during processing. This study analyzed the anthocyanidins and percent polymer color of blueberries after pilot scale processing. Blueberries were processed into juice by pectinase and hydraulically pressed. The raw juice was divided and pasteurized as non-clarified juice and ultrafiltered clarified juice. Raw berries, press cake, and juice samples were analyzed. Cyanidin, delphinidin, malvidin, peonidin, and petunidin were found in each of the samples, with the press cake having the greatest amount of anthocyanidins. Cyanidin was the most abundant compound in the samples, while peonidin was the least. Polymeric color percentages for raw berries, press cake, and clarified and non-clarified juice samples were 13.2%, 17.6%, 21.5%, and 17.5% respectively. The majority of compounds are left in the press cake and are not transferred to the juice.

AGFD 25 Colorimetric indicators of ethylene for visualizing fruit ripeness Joseph M. Azzarelli, [email protected], Kathleen R. White, Timothy M. Swager.Dept. of Chemistry, MIT, Cambridge, MA Recent estimates suggest that half of all US produce ends up in a landfill instead of on a plate. Spoilage of produce occurs in part due to a shortage of mechanisms for collecting and acting on data for post-harvest ripeness of fruits and vegetables. This presentation reports a method for visualizing the ripening process of climacteric fruits via colorimetric ethylene dosimetry. Addition of Lewis acids controls color- and reactivity-profiles of these indicators. These colorimetric indicators are further exploited in a dosimetric prototype for detecting ethylene and inferring fruit ripeness.

AGFD 26 Aflatoxigenicity detection by FT-IR Curtis Atkinson1, [email protected], Olga Pechanova2, Darrell L. Sparks1, Ashli Brown1, Jose Rodriguez2. (1) Dept. of Biochemistry, Molecular Biology, Entomology, and Plant Pathology, Mississippi State Univ., Mississippi State, MS (2) Mississippi State Chemical Laboratory, Mississippi State, MS Competitive strains in agriculture are now being used to inhibit aflatoxin contamination at the source, the field. The commercial product, Afla-Guard®, is being used in peanut and corn fields to inhibit aflatoxin contamination on crops by use of a non-aflatoxigenic strain of Aspergillus flavus that competitively inhibits the growth of other aflatoxigenic strains of aspergilli. There is now a necessity to effectively monitor aspergilli that allows the differentiation of non-aflatoxigenic and aflatoxigenic strains. Fourier transform infrared spectroscopy has already shown that the differentiation of bacteria and fungi is possible. With FT-IR, sample prep for microorganisms is easy as compared to the traditional PCR protocols, while also not requiring the specialized training and years of experience that is required to differentiate fungi under a microscope. With the use of FT-IR, it was shown that differentiation of aspergilli on the basis of specie and aflatoxigenicity is possible.

AGFD 27 Recent research findings on an emerging food product: Edible mirogreens Zhenlei Xiao1, [email protected], Gene Lester2, Yaguang Luo2, Qin Wang1. (1) Dept. of Nutrition and Food Science, Univ. of Maryland, College Park, MD (2) Food Quality Laboratory PSI, USDA ARS, Beltsville, MD Microgreens are new emerging food products, which are young seedlings of edible vegetables and herbs. 1) Nutrient analysis was conducted to determine the concentrations of ascorbic acid, carotenoids, phylloquinone, and tocopherols in 25 commercially available microgreens for the first time. It showed that microgreens tend to contain higher concentrations of vitamins and carotenoids than their mature counterparts; 2) The impact on postharvest quality and shelf-life of radish microgreens by storage temperature, packaging material and chlorine washing treatment was investigated. Results demonstrated that storage temperature is the most vital factor on product visual quality and microbial growth. No significantly different effect on the quality and shelf-life was found among packaging film OTRs. Chlorine washing treatment reduced microbial population initially; however, the effect was

short-term; 3) Changes of antioxidants and antioxidant capacity of radish microgreens during storage were then determined; 4) Consumer acceptance test of microgreens was also carried out.

AGFD 28 Improvement tangeretin in vitro and in vivo bioavailability by optimized emulsion-based delivery system Yuwen Ting, [email protected], Colin Li, Shiming Li, Chi-Tang Ho, Qingrong Huang.Dept. of Food Science, 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. However, due to the structurally substituted methoxy group on the 15-carbon benzo-γ-pyrone skeleton backbone, tangeretin is lipophilic 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 profile revealed that emulsion delivered tangeretin was digested considerably faster and more complete than a plain oil suspension. In vivo pharmacokinetic study on mice again confirmed that the oral bioavailability of tangeretin was significantly improved by the emulsion-based formulation. This novel approach could be used as reference to develop emulsion-based system for many lipophilic active compounds.

AGFD 29 Low density polyethylene modified with antimicrobial N-halamines: Kinetics of inactivation against Listeria monocytogenes and N-halamine regeneration Luis J Bastarrachea, [email protected], Micha Peleg, Lynne A McLandsborough, Julie M Goddard.Food Science, Univ. of Massachusetts, Amherst This study relates to the surface modification of food processing surfaces to give them antimicrobial properties. The effect of increasing levels of surface modification on Low Density Polyethylene (LDPE) through application of N-halamines (from polyethyleneimine) on the survival of Listeria monocytogenes, and inactivation kinetics were evaluated. Increasing levels of modification were applied through layer by layer deposition on LDPE surface (1 to 5 multilayers of polyethyleneimine and poly (acrylic acid)). Surface chemistry analysis was performed through Fourier transform infrared spectroscopy (FTIR). Surface modification was succesfully achieved and confirmed through FTIR and more than 4 logarithmic cycles (> 99.99%) reduction was reached against L. monocytogenes after different contact times depending on the level of modification, that varied from 50 to 110 minutes (from 5 to 2 multilayers). Inactivation kinetics followed a sigmoidal behavior and the time to reach the detection limit decreased as the level of surface modification increased.

AGFD 30 Beneficial vascular effects of coffee polyphenols are related to the degree of roasting Charlotte E Mills, [email protected], Glenn R Gibson, Donald S Mottram, Jeremy P E Spencer.Dept. of Food and Nutritional Sciences, Univ. of Reading, Reading UK Cardiovascular disease (CVD) is a major contributor to morbidity and mortality worldwide. Polyphenols are considered to reduce CVD risk and mortality. Coffee is a rich source of a class of polyphenols called chlorogenic acids (CGA), however, during processing, especially roasting, CGA levels are depleted. These changes have been investigated in coffees available on the domestic market by relating CGA content to degree of roasting. To determine the potential health benefits of these coffees, a randomised, three-armed crossover intervention study was undertaken with young healthy male subjects. Following administration of the treatments (low roast coffee, high roast coffee or caffeine control), flow mediated dilatation (FMD) was measured at baseline, 1, 3 and 5 hours and blood and urine was collected throughout the day. The %FMD responses were higher after both coffee treatments in comparison to the control and at 5 hours the response was significantly higher (p<0.05) in subjects receiving the low roast coffee. After both coffee drinks the %FMD peaked at 1 and 5 hours which is likely to correlate respectively with the small and large intestinal absorption of CGA and metabolites.

AGFD 31 Consumption of bioactive ingredients modulates structure of high-density lipoprotein (HDL) particles Nancy Rivera, [email protected] Science and Technology, Univ. of California, Davis, USFoods for Health Inst., Davis, CA Historically, food has defined everyday life, culture, and technology, and agriculture has responded by producing health-targeted commodity-based food products. Circulating high-density lipoprotein cholesterol (HDL-C) is inversely proportional to cardiovascular disease (CVD) risk. Recently, the structure of HDL particles has been shown to influence particle function. Bioactive ingredients available in the food supply influence HDL metabolism through multiple pathways. This study was designed to examine a novel approach in combining bioactive ingredients for their synergy to modulate HDL particle structure in the postprandial state. Twenty subjects provided blood before, 2 and 4 hours after consumption of three different dietary challenges on three separate days. The variation in plasma HDL and lipoprotein size distribution was explained by the combinations of bioactive ingredients, sex of the subjects and the postprandial period. This pilot study reveals a novel approach for targeting HDL particles using synergistic blends of bioactive components that target multiple metabolic pathways.

AGFD 32 Enhancing anti-carcinogenic effects of nobiletin by in vivo biotransformation Noppawat Charoensinphon, [email protected], Jinkai Zheng, Hang Xiao.Dept. of Food Science, Univ. of Massachusetts Amherst, Nobiletin is one of the most abundant polymethoxyflavones found in citrus fruits. Our results showed that nobiletin was transformed to 5-hydroxylnobiletin (N1) in rats after oral administration. Further metabolism of N1 produced 3´,5-dihydroxylnobiletin (N2), 4´,5-dihydroxylnobiletin (N3), and 3´,4´,5-trihydroxylnobiletin (N4). We chemically synthesized these metabolites, and investigated their inhibitory effects on human lung cancer cells. N1 showed 4- to 6-fold stronger inhibition on cancer cell

growth than nobiletin. Interestingly, N2, N3, and N4, especially N2, were found to be even stronger than N1. The inhibition on cancer cells was associated with extensive cell cycle arrest and apoptosis (programmed cell death) caused by these metabolites as the result of modulation of oncogenic signaling proteins. Moreover, these metabolites were found to significantly inhibit tumorsphere formation of cancer stem cells. In conclusion, we demonstrated that in vivo biotransformation enhanced anti-cancer potential of nobiletin by transforming it to metabolites with much stronger anti-cancer activities.

AGFD 33 Chemical tools for investigating multiple herbicide resistance (MHR) in black grass (Alopecurus myosuroides) Hannah E Straker1, [email protected], Christopher R Coxon1, Federico Sabbadin2, David Wortley2, David Hughes3, Ehmke Pohl1, Ian Cummins1, Jonathan D Sellars1, Patrick G Steel1, Robert Edwards2. (1) Dept. of Chemistry, Durham Univ., Durham, UK (2) Dept. of Biology, Univ. of York, UK (3) Jealott's Hill International Research Centre, Syngenta, Bracknell, Berkshire UK With the growth in global population leading to ever increasing demands for food production, the need for effective crop protection agents is paramount. A major issue with existing methods is the rise in herbicide resistance, in particular multiple herbicide resistance (MHR) which is the acquired ability of a weed species to survive herbicide application, regardless of the mode of action or chemotype. One example is that of black grass (Alopecurus myosuroides), known to affect cereal crop yields worldwide. When compared with herbicide-susceptible black grass, populations showing MHR exhibit significant enhancement of the antioxidant response, in particular elevated expression of a specific GST (AmGSTF1). This protein has been structurally characterised and transformed into Arabidopsis thaliana where it induced an MHR-like phenotype. These results enable ideas of the mode-of-action to be developed and lead to the potential for the reversal of the MHR response using small molecules adjuvants.

AGFD 34 How does a delta build? Hurricanes and floods as agents of catastrophe and construction Samuel J Bentley1, [email protected], Alex Kolker2. (1) Geology and Geophysics, Louisiana State Univ., Baton Rouge, LA (2) Louisiana Universities Marine Consortium, Chauvin, LA Hurricanes and floods are generally viewed by humans as catastrophes, but can paradoxically help build coastal lands, such as the Mississippi Delta. This study evaluates relative influences of river flooding and hurricanes on the Mississippi Delta, now undergoing catastrophic land loss. Conceptually, this should be elementary, because scientists have been studying deltas for many decades. In fact, understanding the role of these forces on delta growth is a matter of intense debate, with published data sets that show opposite results. One argument cites the importance of fluvial sediment input, and the logical implication that controlled flooding (diversions) should be a primary tool for delta land restoration. Another argument cites enhanced land loss near some diversions, and large sediment deposition associated with hurricanes in arguing that floods are less important, and sediment diversions are NOT the appropriate restoration tool. Resolution of this issue has policy implications for flood and river management.

AGFD 35 Runoff from the Mississippi River and hypoxia in the northern Gulf of Mexico Nancy Rabalais, [email protected] Universities Marine Consortium, Chauvin, LA The northern Gulf of Mexico receives the fresh water and constituent flux from the Mississippi River, which integrates 40% of the lower 48 US. In the last half of the 20th century, the flux of nitrogen tripled, total phosphorus concentration appears to have increased, and silicate concentration decreased. These changes result from landscape alterations over two centuries with an intensification of human activities that increased the flux of nitrogen and phosphorus particularly in the 1960s to 1980s. Best current models of landscape use and sources of nitrogen and phosphorus to the river indicate that well over half of the nutrients are derived from agricultural activities. The flux of nitrate in the spring is a strong predictor of the size of the low oxygen area (hypoxia, sometimes 'dead zone') in mid-summer. Evidence for eutrophication, increased rate of carbon production, in the coastal ecosystem includes an increase in algal biomass, carbon accumulation from that nutrient-enhanced production, worsening oxygen deficiency in the lower water column, and shifts in food web structure. The extent of the oxygen deficiency reaches 20,000 km2 on the inner continental shelf over long periods in summer with the potential for affecting commercially important fisheries in the Gulf. The change in nutrient loads and responses of the northern Gulf coastal ecosystem, including widespread, severe seasonal hypoxia, parallel similar evidence of eutrophication on a global scale.

AGFD 36 Weathering and distribution of petroleum hydrocarbons along coastal Louisiana following the Deepwater Horizon oil spill Edward B Overton1, [email protected], M Scott Miles1, Buffy M Meyer1, Heng Gao1, R Eugene Turner2. (1) Dept. of Environmental Sciences, Louisiana State Univ., Baton Rouge (2) Dept. of Oceanography and Coastal Sciences, Louisiana State Univ., Baton Rouge Oil is a complex mixture of thousands of hydrocarbons spanning a wide range of molecular sizes and structures. When this mixture is spilled into marine environments, the mixture undergoes a complex transformation known as oil weathering, which changes the spilled oil's capacity for environmental impacts and distribution in near shore coastal waters. Oil released at depth from a well blow out, such as the Deepwater Horizon incident undergoes additional dissolution and dispersion in deep waters before droplets reach the surface and start the conventional weathering and movement processes. Ultimately, most oil is degraded by indigenous petroleum degrading microorganisms to biomass and CO2. We will discuss the hydrocarbon composition of sediment samples collected along the Louisiana coastline during and after the spill, and make the distinction between background compositions and weathered oil. Of importance will be 3 classes of petroleum hydrocarbons: the saturate normal, branched, and cyclic structures; the aromatic parent and alkyl homolog PAH

structures; and the degradation resistant hopane and sterane biomarker compounds that are used in oil source identifications. The weathering of petroleum hydrocarbons and the composition of hydrocarbons in non-impacted samples will be described.

AGFD 37 Altered pelagic and benthic biological dynamics following the BP Macondo oil well blowout Samantha B. Joye1, [email protected], Melitza Crespo-Medina1, Kimberley Hunter1, Patricia Medeiros1, Joseph Montoya2, Amanda Demopoulos3. (1) Dept. of Marine Sciences, Univ. of Georgia, Athens,(2) School of Biology, Georgia Inst. of Technology, Atlanta,(3) US Geological Survey, Gainesville, FL Around 5 million barrels of oil and 500,000 tons of methane were ejected into the Gulf of Mexico system during the BP Macondo oil well blowout. This input of oil and gas altered patterns of carbon flow in the water column and sediments. We evaluated the impact of oil on microbial distributions and activities along the seafloor during cruises in early May 2010, August-September 2010, November-December 2010, July 2011, April 2012, and May/June 2012. In 2010, the water column around the Macondo wellhead was characterized by multiple subsurface features with low beam transmittance and increased particle abundance. The carbon isotopic signature of these layers suggested incorporation of oil-derived carbon into the zooplankton. Benthic communities were also strongly altered, with reductions in microbial abundance, microbial activity and macro- and meio- fauna being noted at sites near and far field from the wellhead. The full impacts of oil and gas inputs on the sensitive biogeochemical balance found naturally in the pelagic and benthic components of the Gulf of Mexico system are significant and far-reaching. The recovery time of the ecosystem to return to background conditions is unknown at this time.

AGFD 38 Seafood safety and the BP oil spill Lucina E. Lampila, [email protected]. of Food Science, LSU, Baton Rouge, LA Factual communications are critical to the well-being of the constituency of the Scientist. Media attention, much of which was negative in nature, was abundant during the BP oil spill and its aftermath. This generated fear among consumers and skepticism of seafood safety. This presentation covers ten of the key misperceptions related to seafood safety in the wake of the BP oil spill and the reality based upon factual information. Means to communicate factual information with constituents and the media as well as demonstration techniques to seafood processors, educators and media

AGFD 39 Single-molecule detection of toxic protein ricin using atomic force microscopy Bin Wang2, Bosoon Park1, [email protected], Cunlan Guo2, Bingqian Xu2. (1) Russell Research Center, USDA, ARS, Athens, GA (2) College of Engineering, Univ. of Georgia, Athens, We developed the methods for fast detections of toxic food contaminations using nanotechnologies. As the first step, the single-molecule interactions between ricin and aptamers were investigated by atomic force spectroscopy and dynamic force spectroscopy. The aptamer we used here is a short ssDNA sequences with 38 nt. The detection limit was 20 pg/mL for the ricin in aqueous solution. The aptamer specifically interacted with ricin molecules, with the affinity of 6.8 10-4 s-1, which is very close to the affinity of the anti-ricin antibody. Aptamers have advantages over antibody, such as low cost, easier chemical modification, smaller size, and stable activity. The aptamer and surface modification methods showed high sensitivity for the detection of trace amounts of toxic contamination and can be used in other nano-scale devices such as surface plasmon resonance. The similar methods will be applied to other species, such as Salmonella, for versatile and high-throughput detections.

AGFD 40 Multifunctional nanoparticle for targeted magnetic separation and enrichment, label-free SERS imaging, and photothermal destruction of multidrug resistance bacteria from food sample Paresh C Ray, [email protected] & Biochemistry, Jackson State Univ., Jackson, MS In the last decade, one of the most important and complex problems facing our society is treating multi drug resistance bacteria (MDRB) infectious diseases using currently available antibiotics. Driven by the need, here we will discuss the development of multifunctional popcorn shape iron magnetic core- gold plasmonic shell nanotechnology-driven approaches for targeted magnetic separation & enrichment, label free surface enhanced Raman spectroscopy (SERS) detection, and selective photothermal destruction of MDR Salmonella DT104. We will discuss the possible mechanism and operating principle for the targeted separation, label free SERS imaging and photothermal destruction of MDRB from food sample.

AGFD 41 Evaluation of phage-based magnetoelastic biosensor method with quantitative PCR for detection of Salmonella on fresh produce Mi-Kyung Park1, [email protected], Suiqiong Li1, Yating Chai1, Jun-Hyun Oh2, Bryan A. Chin1. (1) Auburn Univ. Detection and Food Safety Center, Auburn Univ., Auburn, AL (2) Dept. of Plant and Food Sciences, Sangmyung Univ., Cheonan, Rep. of Korea Outbreaks of Salmonella contamination on fresh produce over the past decade point to the need for a new detection method for on-site application. Phage-based magnetoelastic (ME) biosensors composed of a magnetoelastic strip (1-mm size) and filamenous E2 phages as a biorecognition element have recently been developed. For the objective evaluation of ME biosensors, the performance of ME biosensors was compared with TaqMan-based quantitative real-time PCR. Limits of detection (LOD) were determined after serial inoculation of Salmonella on the surface of spinach and tomato. For the direct comparison of both methods, 3 log CFU of Salmonella was grown on the surface of fresh produce for 24 h and both methods were performed. LOD of the ME biosensors was determined to be 2.05 log CFU/spinach and 2 log CFU/tomato whereas the LOD for qPCR was determined to be 1.37 log CFU/spinach and1.57 log CFU/spinach. After 24 h, Salmonella was positively detected by both methods and the quantified number of Salmonella was nearly the same. This study demonstrated that the ME biosensor method is a competitive and promising new biosensor method for on-site analysis.

AGFD 42 Dielectrophoretic capture of bacteria and virus particles on carbon nanofiber nanoelectrode arrays Jun Li, [email protected], Foram Ranjeet Madiyar, Lateef U. Syed, Christopher Culbertson.Dept. of Chemistry, Kansas State Univ., Manhattan, KS A nanostructured dieletrophoresis (DEP) device has been developed for efficient manipulation of bacteria and virus particles. The non-uniform electric field for DEP is created by utilizing a nanoelectrode array (NEA) made of vertically aligned carbon nanofibers (VACNFs) versus a macroscopic indium tin oxide electrode in a “points-and-lid” configuration in a microfluidic channel. The DEP capture has been systematically investigated versus the flow velocity, sinusoidal AC frequency, peak-to-peak voltage, and microbe concentration. The DEP capture is reversible and the captured particles are released immediately when the voltage is turned off. Due to the comparable size, it is more effective to capture virus particles than larger bacterial cells with such nano-DEP devices. A capture efficiency up to 60% can be obtained. This technique can be potentially utilized as a fast sample preparation component in a microfluidic chip to capture, separate, and concentrate bioparticles in a portable detection system for field applications.

AGFD 43 Enhancement of plant productivity by nanotechnology with the assessment of potential environmental risks Mariya V Khodakovskaya1, [email protected], Bong-Soo Kim3, Jong Nam Kim3, Mohammad Alimohammadi1, Enkeleda Dervishi2, Thikra Mustafa2, Mohammed Lahiani1, Carl Cernigla3. (1) Applied Science, Univ. of Arkansas at Little Rock, Little Rock, AR (2) Center for Integrative Nanotechnology Sciences, Univ. of Arkansas at Little Rock, Little Rock, AR (3) National Center for Toxicological Research, Jefferson, AR The unique properties of nano-sized materials (small size, ability to penetrate cells, fast distribution inside organisms) make them an attractive tool for crop management techniques. We demonstrated that carbon nanotubes (CNTs) can significantly increase production of flowers and fruits of plants grown in soil supplemented with CNTs. In order to consider the possible use of nanomaterials in agriculture, the consequences of the introduction of man-made nanomaterials into the environment have to be investigated in detail. We made the first attempt to investigate effects of CNTs used as plant growth regulators on the soil microbiota using advanced molecular techniques. Denaturing gradient gel electrophoresis (DGGE) and pyrosequencing analysis were used to monitor differences and variations in the overall microbial community composition from regular soil and carbon nanotubes-treated soil used for growing tomato plants. The results showed that the diversity and richness of microbial communities were not significantly affected by CNTs.

AGFD 44 Nanoparticles against phytopathogens: New solutions or new problems? Susanta Banik1, Alejandro Pérez-de-Luque2, [email protected]. (1) Dept. of Plant Pathology, SASRD, Nagaland Univ., Medziphema, Nagaland India (2) Dept. of Plant Breeding and Biotechnology, IFAPA, Centre 'Alameda del Obispo', Córdoba, Spain Nanoparticles have become popular during the last years and now they are part of daily use in food related issues, such as packaging or flavour technologies, for example. Nanoparticulate versions of well-known metals are used for their properties against bacteria or fungi affecting stored food. Such metal nanoparticles could also be potentially used against crop pathogens in the fields. However, several questions arise when facing this topic. Are they really useful at the field level? Are they more effective against phytopathogens than conventional bulk materials (i.e., copper nanoparticles vs. copper salts)? Can they become a problem for human consumption? Is there a risk for other beneficial organisms? All those questions should be addressed before spreading metal nanoparticules into the environment. In this work we are trying to give an answer to some of the questions testing some metal nanoparticles in vitro against several plant fungal pathogens and beneficial microorganism.

AGFD 45 Study on rophoblast derived cells behaviors on TiO2 nanotube arrays coated with gold nanoparticles by Raman spectroscopy and fluorescence microscopy Qifei Li1, Edison Suasnavas2, Spencer Williams1, Ruizhen Li1, S. Clay Isom2, Anhong Zhou1, [email protected]. (1) Dept. of Biological Engineering, Utah State Univ., Logan, UT (2) Dept. of Animal, Dairy and Veterinary Sciences, Utah State Univ., Logan, UT Trophoblast derived cells have shown regenerative properties, indefinite passage, and foreign DNA receptivity which are factors that make them an interesting model for stem like cell research. In this work, we fabricated vertically orientated TiO2 NTs arrays by electrochemical anodization and coated gold nanoparticles by seed growth method. The cell behaviors of trophoblast derived cells grown on these Au NPs-TiO2 NTs including cell proliferation, cell apoptosis/viability and cell differentiation were assessed. The changes of the cellular biochemical polymers (e.g., DNA, protein, lipid and carbohydrates) were monitored by Raman spectroscopy and the cell viabilities were imaged by fluorescence microscopy. We found that these synthetic nanostructures have strong surface enhanced Raman scattering effect that could be used for tracking cellular component changes during the cell differentiation. This study provided the new insight of the trophoblast cells-nanotopography interaction that would benefit to design and fabricate new biomimetic materials for regenerative medicine.

AGFD 46 Alkaline "green" synthesis of gold nanoparticles for biosensor-based detection of foodborne pathogens Evangelyn C. Alocilja, [email protected] and Agricultural Engineering, Michigan State Univ., East Lansing, Michigan Gold nanoparticles (AuNPs) are used in biosensing, drug delivery, imaging, and many other biomedical applications. Common synthesis techniques utilize acidic conditions. In this paper, alkaline synthesis is presented as an environmentally friendly “green” alternative to the Brust and Turkevich techniques. This alkaline technique uses dextrin as capping and reducing agent. Results show the effect of temperature, pH, and dextrin concentration on AuNP diameter. The generated nanoparticles are highly dispersed with an average diameter of 6-17 nm ± 2 nm. Stability in water is longer than 48 months when stored at room temperature (23-30°C) without protection from light. AuNP functionalization efficiency is similar

to citrate-generated particles. These dextrin coated gold nanoparticles are then used in the biosensor for rapid detection of foodborne pathogenic microorganisms. Preliminary results show a linear detection range of 102-106 colony forming units per milliliter (cfu/ml). This biosensor is sensitive, specific, field operable, and inexpensive.

AGFD 47 Beta-galactosidase (β-gal II) from Bifidobacterium breve DSM 20213 for production of prebiotic galacto- and hetero-oligosaccharides Sheryl Lozel Arreola1,2, [email protected], Montira Intanon2, Hung Pham Ngoc2, Roman Kittl2, Jasmina Suljic2, Thu-Ha Nguyen2, Dietmar Haltrich2. (1) Inst. of Chemistry, Univ. of the Philippines Los Baños, Los Baños, Laguna , Philippines (2) Food Biotechnology Laboratory, Dept. of Food Sciences and Technology, BOKU Univ. of Natural Resources and Life Sciences, Vienna, Austria Beta-galactosidases (EC 3.2.1.23) have attracted increasing attention due to their transgalactosylation potential to form prebiotic galacto-oligosaccharides (GOS). In this study, the coding region of a β-galactosidase (β-gal II) from Bifidobacterium breve was cloned and overexpressed in Escherichia coli. In addition to biochemical characterization, recombinant β-galactosidase was investigated in detail with respect to its propensity to transfer galactosyl moieties onto lactose, the primary hydrolysis products D-glucose and D-galactose, and certain sugar acceptors such as L-fucose, N-acetyl-D-galactosamine and N-acetyl-D-glucosamine under defined, initial-velocity conditions. The rate constant ratios determined for these different acceptors can be used as a measure for the ability of a certain substance to act as a galactosyl acceptor, which in turn allows an estimation of the transgalactosylation products obtained. Novel hetero-oligosacharides (HOS) are of interest because of a potentially extended functionality in addition to GOS. The resulting HOS mixture was analyzed using HPLC with pulsed amperometric detection and capillary electrophoresis.

AGFD 48 Acetone enhances the direct analysis of total condensed tannins in plant tissues by the butanol-HCl-iron assay Wayne E Zeller1, [email protected], John Grabber1, Irene Mueller-Harvey2. (1) U.S. Dairy Forage Research Center, Agricultural Research Service, USDA, Madison, Wisconsin (2) School of Agriculture, Policy and Development, Univ. of Reading, Reading, UK The butanol-HCl spectrophotometric assay is widely used for quantifying extractable and insoluble forms of condensed tannin (CT, syn. proanthocyanidin) in foods, feeds, and foliage of herbaceous and woody plants. However, this method underestimates total CT content when applied directly to plant material. Through examination of a range of possible co-solvents for the HCl-butanol assay, acetone was identified as a co-solvent which increased anthocyanidin color yields from two forage Lotus species that differed in CT composition. An optimized acetone-butanol-HCl assay with iron (III) gave linear responses with CT standards isolated from Lotus and increased estimates of total CT in herbage and leaves by up to 3.2-fold over the conventional method run without acetone. Comparison of gel-state 13C and 1H–13C HSQC NMR spectra of insoluble residues collected after standard butanol-HCl and the optimized acetone-butanol-HCl hydrolyses revealed that acetone increased anthocyanidin yields by facilitating complete solubilization of CT from plant tissue.

AGFD 49 Rapid analysis of carbohydrates in bioprocess samples: An evaluation of the CarboPac SA10 for HPAE-PAD analysis by interlaboratory comparison Richard S Sevcik1, [email protected], Deborah A Hyman2, Lipkia Basumallich3, Christopher J Scarlata2, Jeff Rohrer3, C. Kevin Chambliss1. (1) Dept. of Chemistry and Biochemistry, Baylor Univ., Waco, TX (2) National Bioenergy Center, National Renewable Energy Laboratory, Golden, CO (3) Thermo Scientific, Sunnyvale, CA A technique for carbohydrate analysis for bioprocess samples has been developed, providing reduced analysis time compared to current practice in the biofuels R&D community. The Thermofisher CarboPac SA10 anion-exchange column enables isocratic separation of monosaccharides, sucrose and cellobiose in approximately 7 minutes. Additionally, use of a low-volume (0.2 μL) injection valve in combination with a high-volume detection cell minimizes the extent of sample dilution required to bring sugar concentrations into the linear range of the pulsed amperometric detector (PAD). Three laboratories, representing academia, industry, and government, participated in an interlaboratory study which analyzed twenty-one opportunistic samples representing biomass pretreatment, enzymatic saccharification, and fermentation samples. The technique's robustness, linearity, and interlaboratory reproducibility were evaluated and showed excellent-to-acceptable characteristics. Additionally, quantitation by the CarboPac SA10/PAD was compared with the current practice method utilizing a HPX-87P/RID. While these two methods showed good agreement a statistical comparison found significant quantitation difference between them, highlighting the difference between selective and universal detection modes.

AGFD 50 Characterization of flavor profile and quantification of bioactive terpenes and macroelements in Polish blue honeysuckle berries (Lonicera caerulea L.) by GC נGC-TOFMS and cITP-cITP-CON Tomasz Chmiel1, [email protected], Tomasz Dymerski1, Magdalena Kupska1, Waldemar Wardencki1, Tadeusz Górecki2, Jacek Namieśnik1. (1) Dept. of Analytical Chemistry, Gdansk Univ. of Technology, Gdansk, Pomerania Poland (2) Dept. of Chemistry, Univ. of Waterloo, Ontario Canada In these studies, the berries of different Polish cultivars of blue honeysuckle and food products based on these fruits were analyzed for nutritional, flavor and bioactive components. Characterization of the aroma profile of berries was achieved by solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC-TOFMS). Important flavor compounds previously described in blueberries, including aliphatic esters, “green leaf volatiles” and terpenes, were also found in this study. The berries were found to contain 46 terpenes identified by GC×GC-TOFMS. 12 of the detected terpenes, especially α-pinene, β-myrcene, geraniol, eucalyptol, linalool, limonene and α-terpineol are partially responsible for healing properties of L. caerulea berries. The major bioactive terpene in the blue honeysuckle berries was eucalyptol, which ranged from 12.4 to 418.2 µg/l. The results

obtained by capillary isotachophoresis showed that blue honeysuckle and berry products are good source of potassium (200 – 400 mg/100g fw), especially Zielona and Zojka cultivars.

AGFD 51 Effects of latitude and weather conditions on composition and contents of phenolic compounds in green, red, and white currants (Ribes spp.) Baoru Yang, [email protected], Jie Zheng, Oskar Laaksonen, Heikki Kallio.Dept. of Biochemistry and Food Chemistry, Univ. of Turku, Finland The effects of growth latitude and weather conditions on the composition and contents of phenolic compounds were investigated using berries of three currant (Ribes spp.) cultivars collected in seven consecutive years from southern and northern Finland. Anthocyanins only existed in 'Red Dutch', and were 12 % richer in berries from northern Finland (latitude 66°34' N) than those from southern Finland (60°23' N)(p < 0.05). The total content of phenolic compounds was 10–19% higher in berries grown in northern Finland than those in southern Finland in all the cultivars (p < 0.05). The content of total flavonol glycosides did not vary between berries at different growth sites (p > 0.05). The content of total hydroxycinnamic acid conjugates did not vary in 'Red Dutch'(p > 0.05) but increased by 26% and 32%, respectively, in 'Vertti' and 'White Dutch' as latitude increased. The influence of the weather variables on the levels of phenolic compounds in berries varied among the cultivars. In the berries of the green currant cultivar 'Vertti' and the red currant cultivar 'Red Dutch', the contents of feruloylglucose and p-coumaroylquinic acid correlated positively with temperature, humidity and precipitation in February and radiation in May, but negatively with the temperature sum during the growth season. Some common correlation was found between certain weather variables and the content of quercetin-3-O-glucoside, quercetin-3-O-(6"-malonyl)-glucoside, kaempferol-3-O-rutinoside, and total phenolic compounds in the cultivars studied. This study provides important information both for study of biosynthetic pathways of secondary metabolites in plants and for agricultural practices and commercial utilization of berries. AGFD 52 Characterization and classification of Serbian honey based on their carbohydrate content Kristina Lazarević1, Dušan Petrović2, [email protected], Milena Milenković2, Filip Andrić2, Živoslav Tešić2, Dušanka Milojković-Opsenica2. (1) Center for Food Analysis, Belgrade, Serbia (2) Faculty of Chemistry, Univ. of Belgrade, Belgrade, Serbia The Republic of Serbia is a small European developing country which has a long tradition of honey production. Although Serbia is not a big country, differences in climate, soil and plants provide a solid base for the production of different types of honey. Regardless to beekeeping tradition and annual honey production of about 5000 tones, chemical composition of Serbian honey has not been systematically investigated so far. In scope of studies on Serbian honey authenticity, botanical and geographical origin, in this work the characterization of 350 samples of four types of botanical origin: acacia (Robinia pseudoacacia), sunflower (Helianthus annuus), linden (Tilia cordata), and polyfloral honey, was carried out based on carbohydrate content. Besides the two main constituents, the monosaccharides glucose and fructose, different oligosaccharides (trehalose, isomaltose, melezitose, gentiobiose, turanose, maltose, maltotriose, sucrose, isomaltotriose) were determined. Analyses were performed using high performance anion exchange chromatography with pulsed amperometric detection (HPAE-PAD). The Principal component analysis (PCA) has been performed on the entire data set, in order to reveal the most important factors influencing the grouping pattern among the several honey species. Acknowledgement: This work has been supported by The Ministry of Education and Science of Serbia, grants No. 172017 and 451-03-2372-IP Type 1/107.

AGFD 53 N-O-R hindered amines for improved stabilization of plasticulture films Logan Hanner, [email protected] Plastic Additives, Garner, NC Plasticulture, the use of plastics in agricultural applications, has seen a growing acceptance in the industry as growers are coming to understand the significant role these materials can play in increasing crop yields. Greenhouse and mulch films are two products that address inadequacies in water, nutrient and light management and that have demonstrated a dramatic increase not only in growing season, but also plant yield. These materials are challenged however due to exposure to harsh chemical treatments, including fungicides and insecticides. To overcome these hurdles, film converters today understand that use of specialty chemistries, particularly N-O-R hindered amines (NOR HALS), are well suited to providing these films not only with long term light stability, but also resistances against sulfur and chlorine radicals. This presentation will illustrate industry conditions and challenges, photodegradative mechanisms acting upon polyethylene plasticulture films, incumbent stabilizers and novel NOR HALS addressing these needs, and effects of stabilization system improvement.

AGFD 54 Effect of iron on volatile organic compounds produced during pineapple fermentation using HS-SPME and GC/MS Matthew Essandoh, [email protected], Jon Deweese, Todd Mlsna.Dept. of Chemistry, Mississippi State Univ., Starkville, MS The quality and the aroma of fruits are mainly determined by the volatile organic compounds produced during fermentation process. The main objective of this work is to study the effect of different concentrations of iron on ethanol and other volatile organic compounds produced during pineapple wine fermentation. Headspace solid phase microextraction in collaboration with gas chromatography coupled with mass spectrometry was performed to study the volatile profile produced the fermentation process. A critical study of the compounds produced indicates that there are compounds that are distinct to either aerobic or anaerobic phase. For example, methyl pentanoate, and methyl propanoate are compounds that were produced only in aerobic phase while 3-methyl butyl octanoate, and ethyl nonanoate were compounds that were produced only in anaerobic phase. Specific gravity determination shows that as the concentration of iron increases the specific gravity increases indicating less production of ethanol with increasing iron concentration.

AGFD 55 Global regulations for chemicals added directly and indirectly into food Mitchell Cheeseman, [email protected] and Johnson LLP, Washington, DC The production and delivery of food to the consumer in our modern world entails the use of a variety of chemicals including processing aids, packaging materials and ingredients. Throughout the developed world the regulation of these chemicals is remarkable consistent in the from the standpoint of the science applied, However, inconsistencies in regulatory approaches, and overlapping jurisdictions make navigating the existing regulations challenging for even the best equiped multinational company. Rapidly developing regulatory systems in nations on the rise in the global market further complicate this picture. As a result, manufacturers are often driven to the lowest regulatory common denominator. This presentation will contrast and compare existing frameworks for the regulations of substances directly and indirectly added to food and discuss the strengths and weaknesses of differing systems.

AGFD 56 Food additive regulations in Japan Hiroshi Akiyama, [email protected] of Food Additives, National Inst. of Health Sciences, Tokyo, Japan The Ministry of Health, Labour and Welfare (MHLW) introduced a positive list system for food additives when they implemented the Food Sanitation Law. Currently, all food additives are classified into four groups: designated food additives; existing food additives; natural flavoring; and food/food ingredients used as additives. In the process of designating food additives, MHLW must seek advice from the Food Safety Commission (FSC) concerning their potential health effects. The FSC conducts a scientific health risk assessment and establishes an acceptable daily intake for each additive. All designated additives and some existing food additives are currently regulated by certain specifications and/or standards, including those concerning the chemical and physical characteristics of the additive, as well as its manufacturing, storage, and use. These standards, along with specifications for labeling and storage, are published in an official compilation entitled, “Japan's Specifications and Standards for Food Additives”.

AGFD 57 Framework for FDA's review of food additives, color additives, GRAS substances, and food contact substances Sylvester L. Mosley, [email protected]. of Health and Human Services, U.S. ADA, College Park, Maryland The 1958 Food Additives Amendment to the Federal Food, Drug, and Cosmetic Act (FD&C Act) defined the term food additive, and required producers to demonstrate the safety of the food additive to FDA. In enacting this amendment, Congress recognized that many substances intentionally added to food would not require premarket approval to assure their safety because they were generally recognized as safe by experts qualified by scientific training and experience to evaluate their safety. Thus, the intended use of such substances was exempted from the definition of a food additive, and was termed, generally recognized as safe (GRAS). Furthermore, in 1997, Congress amended the FD&C Act to establish a mandatory pre-market notification process for food-contact substances, formerly known as indirect food additives. This presentation will discuss how the agency uses its authorities to ensure that ingredients and packaging materials in the food supply are safe.

AGFD 58 An industry representative's views on the regulation of GRAS food contact substances and ingredients Eric F Greenberg, [email protected] F Greenberg, P. C., Chicago, IL GRAS is a bedrock concept in American law, one that uniquely blends the current state of scientific knowledge into a crucially important legal standard. The concept has special importance in the realm of food additive and packaging materials. Though some voices both inside and outside of government are calling for changes to the legal treatment of GRAS uses of substances, it is not clear that the suggested changes would make good public policy or would have much effect on safety. In this discussion, an attorney who represents makers of food and food contact materials, and who has had extensive experience evaluating GRAS uses of substances and submitting evaluations to FDA, discusses the nature of GRAS and the wisdom of proposed changes.

AGFD 59 History of FDA regulation of color additives and colorants Julie N. Barrows1, [email protected], Nebebech Belai1, Arthur L. Lipman2. (1) Office of Cosmetics and Colors, U.S. ADA, College Park, MD (2) Office of Food Additive Safety, U.S. ADA, College Park, MD This presentation will describe the history of regulation of color additives and colorants by the U.S. ADA (FDA). Color additives are dyes and pigments permitted for coloring food, drugs, cosmetics, and medical devices in the U.S. Colorants are dyes and pigments permitted for coloring food-contact materials. Federal oversight of food colors began in the late 19th Century and continued with the 1906 Food and Drugs Act and the 1938 Federal Food, Drug, and Cosmetic Act. The term “color additive” was defined in the 1960 Color Additive Amendments to the 1938 Act and the term “colorant” was established in 1983 when FDA issued requirements for colorants in polymers. Both color additives and colorants have premarket approval requirements. The policies resulting from various regulatory issues related to these requirements and current challenges to the agency will be discussed.

AGFD 60 New food additives legislation in the EU Wim Debeuckelaere, [email protected] Commission, DG SANCO, Bruxelles, , Belgium The implementation of the framework Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives EU has been finalised. New EU legislation includes: Well-determined conditions under which additives may be added to food; new EU lists of food additives, including a food categorisation with the additives listed according to the categories of food to which they may be added; a programme for the re-evaluation of the safety of all authorised additives; clear guidelines and instructions for the applicants that request new uses of food additives. The new EU legislation on Food additives will efficiently contribute to safer and more transparent use of food additives in the EU, and at the same time it will support the Food industry when creating new innovative products. The main aspects of the new legislation will be explained.

AGFD 61 Carbohydrate based micro- and nano-materials for functional food and pharmaceutical applications Nilushni Sivapragasam1, [email protected], Dušan Petrović1,2, Dilrukshi Thavarajah1, Pushparajah Thavarajah1. (1) School of food systems, North Dakota State Univ., Fargo,(2) Faculty of Chemistry, Univ. of Belgrade, Serbia Carbohydrate-based micro- and nano-scale materials are gaining greater attention in functional food and pharmaceutical applications. Thepresent study was carried out to produce carbohydrate-based micro- and nano-scale tubular materials from sugar beet pulp (SBP), a by-product of sugar beet processing. The purity of carbohydrates isolated from SBP was greater than 80% as analyzed by high performance anion exchange chromatography-pulse amperometric detection (HPAE-PAD) with enzymatic and acid hydrolysis. These highly pure carbohydrateswere used to prepare micro- and nano-scale materials, which were further studied by scanning electron microscope (SEM), 1H nuclear magnetic resonance (NMR) spectroscopy,and X-ray Diffraction techniques. Our results clearly show micro- and nano-scale tubular materials can be producedfrom SBP carbohydrates, thus providing opportunities for these materials in functional food and pharmaceutical applications.

AGFD 62 Structure of a β-galactosidase (gal I) from Bifidobacterium breve DSM 20213: Cloning, heterologous expression, biochemical characterization, and structural studies Montira Intanon1, [email protected], Mlynek Georg1,2, Sheryl Lozel Arreola1,3, Roman Kittl1, Thu-Ha Nguyen1, Kristina Djinović-Carugo2, Dietmar Haltrich1. (1) Food Biotechnology Laboratory, Dept. of Food Sciences and Technology, BOKU Univ. of Natural Resources and Life Sciences, Vienna, Austria (2) Dept. of Structural and Computational Biology, Max Perutz Laboratories, Univ. of Vienna, Vienna, Austria (3) Inst. of Chemistry, Univ. of the Philippines Los Baños, Laguna Philippines β-galactosidases (EC 3.2.1.23) catalyze the hydrolysis of the ß-1,4-D-glycosidic linkage of lactose and structurally related substrates. β-galactosidases have two main biotechnological applications in the food industry - the removal of lactose from milk and dairy products as well as the production of galacto-oligosaccharides (GOS), which have been classified as one of the few proven prebiotics, exploiting the transglycosylation potential of these enzymes. In this present study, the ß-galI gene from Bifidobacterium breve DSM20213, an isolate from infant gut, encoding a ß-galactosidase that belongs to glycoside hydrolase family GH2 was cloned and heterologously expressed in Escherichia coli. Subsequently, the recombinant b-galactosidase was purified, characterized and used for the synthesis of GOS. Furthermore, the crystal structure of this homodimeric enzyme was determined at 2.2 Å resolution. This is the structure for a β-galactosidase from a human Bifidobacterium isolate to date, which opens new possibilities for comprehensive studies of this enzyme.

AGFD 63 Effect of pressure and temperature on ascorbic acid stability in citrus fruit juices Mark C. Azih, [email protected]. of Chemistry, Ambrose Alli Univ., Ekpoma, Edo State Nigeria Orange, lemon and lime juices were extracted from their ripe fruits and subjected to different temperatures and pressures followed by determination of their ascorbic acid contents using the indophenol method. Samples of each fruit juice were heated respectively at 50°C and 75°C at atmospheric pressure for 40 minutes. The process was repeated at 50°C and 75°C at reduced pressure (310 mm Hg). The ascorbic acid in orange juice decreased from 52.3 mg/100 mL for the fresh sample to 42.7 mg/100 mL and 34.1 mg/100 mL for the samples heated at atmospheric pressure at 50°C and 75°C respectively. The orange juice samples treated similarly at reduced pressure yielded ascorbic acid values of 45.3 mg/100mL and 36.2 mg/100 mL respectively. A similar pattern was observed for lemon and lime juices. The results suggest that treatment of fruit juices at reduced pressures, as may be the case when producing concentrated juices, does not offer much protection from ascorbic acid loss.

AGFD 64 Progress toward developing a spectroscopic fingerprint of commercial beverages to evaluate similarities and differences with purported secret formulas Jeremy M. Carr, [email protected]. of Chemistry and Biochemistry, Huntingdon College, Montgomery, AL A variation of Coca-Cola was prepared using commercially available materials according a recipe described in a notebook originally belonging to R. R. Evans, a purported confidant of John Pemberton. Spectroscopic analysis of the Evans recipe showed similarity with the current formula, suggesting that the two are chemically related. This talk will describe the simple, yet effective process for developing a spectroscopic fingerprint of complex beverages while disclosing the spectroscopic similarities and differences between the two formulas.

AGFD 65 Volatile compounds recovered in fresh and not-from-concentrate pasteurized "Wonderful" pomegranate juices John C. Beaulieu, [email protected], Rebecca E. Stein, Casey C. Grimm.Food Processing & Sensory Quality, USDA, ARS, New Orleans, LA Few publications highlighting flavor and aroma compounds in processed pomegranate (Punica granatum) products exist. The volatile profile in the most common U.S. cultivar, 'Wonderful', was investigated. Stableflex divinylbenzene carboxen polydimethylsiloxane SPME was performed with freshly pressed raw juice, and commercial-like pilot plant not-from-concentrate juice subjected to hydraulic pressing, ultrafiltration and pasteurization. Pasteurized juices were stored for 1, 2 and 4 months in dark at 4 °C. Experiments were repeated twice from the same lot of fruit, with true experimental unit triplicates. An MS quantification method viewing several cultivars, harvest/season variations of fruit, processes and commercial juices settled in on roughly 80 compounds investigated. In total, 35 different compounds were recovered in pilot plant juices. The 6 most abundant compounds on a relative percentage basis were (E)-3-hexenol, 1-hexanol, p-cymene, limonene, γ-terpinene and α-terpineol. Several compounds were lost during filtration and pasteurization, whereas other compounds were “generated” by these processes.

AGFD 66 Comparison of mineral content of Louisiana wild caught shrimp Samantha N Stein, [email protected], Jessica D Johnson, John W Finley, Damien A Narcisse, John W Bell.Food Science, Louisiana State Univ., Baton Rouge, Louisiana Nationwide, seafood consumers are paying close attention to their seafood options and demanding transparency on point of origin. The Louisiana Certified Seafood Program aims to differentiate seafood caught along its coast, as well as in its estuaries, from imported seafood. Major sources of minerals to marine invertebrates are water and feed, which vary with location. Louisiana wild caught brown (Farfantepenaeus aztecus) and white (Litopenaeus setiforus) shrimp collected across the Louisiana coastline were divided into three groups based on catch location. Mineral analysis was conducted using inductively coupled plasma optical emission spectrometry on the tail muscle from each coastal group. In the three groups of Louisiana wild caught shrimp a significant difference was detected in the minerals aluminum, iron, manganese, sulfur, cadmium, potassium, and phosphorus. The ability to identify shrimp catch location based on mineral composition can potentially be used to differentiate Louisiana wild caught shrimp from farm raised or imported shrimp.

AGFD 67 Optimization of preparation of soy protein hydrolysates using response surface methodology with Alzheimer's β-amyloid (Aβ 1-42) peptide aggregation inhibition property Madhuram Ravichandran, [email protected], Navam Hettiarachchy.Dept. of Food Sci., Univ. of Arkansas, Fayetteville Soy protein isolate (SPI), has the highest protein content and wide range of health benefits.In this study we aim to evaluate the anti-aggregative property of alcalase hydrolysates of SPI. Since the anti-aggregative properties against Alzheimer's β-amyloid peptide (Aβ 1-42) depends on the peptide composition of the hydrolysates and the enzyme used, the effect of process conditions on SPI hydrolyzed with alcalase was investigated systematically using response surface methodology. Hydrolysis conditions for optimal β-amyloid aggregation inhibition were defined using the response surface model of central composite design. The optimum conditions obtained by the model for hydrolysate (with maximum anti-beta amyloid aggregation activity) preparation was found to be pH=8, Time=1 hr, E/S=0.5%,Temp = 50°C which was in perfect correlation with the experimental model. This is by far one of the first studies to show that soy protein hydrolysates possess bio-activity against beta amyloid peptide found in Alzheimer's patients.

AGFD 68 Thermal stability of monomeric and oligomeric proanthocyanidins in almonds Rima Janusziewicz1, [email protected], Christine A. Hughey1, Ryann E. Diehl2. (1) Dept. of Chemistry and Biochemistry, James Madison Univ., Harrisonburg, VA (2) Dept. of Health and Human Services, James Madison Univ., Harrisonburg, VA The thermal stability of monomeric and polymeric flavan-3-ols, or proanthocyanidins, was measured in blanching experiments. Monomeric catechin and epicatechin were blanched in 100ºC water (HW) for 20 min.(n=3). The initial and final concentrations of catechin were 4.84±0.23 and 4.73±0.60 ppm, respectively, indicating thermal stability. Epicatechin was thermally instable with initial and final concentrations of 2.54±0.08 and 0.29±0.01 ppm, respectively. A corresponding increase in catechin concentration indicated isomerization occurred. Almonds were blanched in 25ºC (RT, the control) and 100ºC (HW) water for 2 min. and then removed. Therefore, changes in proanthocyanidins, and their monomers, in the first two minutes were attributed to blanching; changes from 2-20 min. were attributed to thermal instability in the hot blanch water. A constant concentration of proanthocyanidins found in both blanching conditions indicated thermal stability. Proanthocyanidins identified only under HW conditions had variable concentrations and were the result of thermal degradation/isomerization reactions.

AGFD 69 Catalytic oxidation for elimination of methyl bromide fumigation emissions over ceria-based catalysts Chia-Ying Chen, [email protected], Joseph J Pignatello.Dept. of Environmental Sciences, The Connecticut Agricultural Experiment Station, New Haven, CT To preserve the current critical-use exemption of methyl bromide (MB) for applications that include quarantine and pre-shipment (QPS) chamber fumigations, efficient methods to destroy or capture and reuse spent MB are required. Catalyzed combustion is an attractive option, but one that has received almost no attention for brominated compounds. We examined MB oxidation in air streams simulating vent gases from QPS chambers over nano-structured catalysts including self-assembled core-shell catalysts and catalysts composed of noble or transition metals on oxide supports. The most efficient catalyst tested, 1%Pt on 30%CeO2-70%Al2O3, completely oxidized MB at 400oC to give a mixture of HBr and Br2, the latter produced in a separate step (2HBr + 0.5O2 → Br2 + H2O). Selectivity for Br2 increased with temperature and was slightly greater for dry than humidified inlet stream. With further development catalytic oxidation may be a promising approach for elimination of MB emissions from QPS fumigation operations.

AGFD 70 Adsorption of mycotoxins in beverages onto functionalized mesoporous silicas Michael Appell1, [email protected], Michael A. Jackson2. (1) Bacterial Foodborne Pathogens & Mycology Research, US Dept. of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Peoria, IL (2) Renewable Product Technology Research, US Dept. of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Peoria, IL Mycotoxins, natural toxins produced by fungi, are a global concern as contaminates of agricultural commodities. Exposure to these toxins can be reduced by the use of binding materials. Templated mesoporous silicas are promising materials with favorable adsorptive properties for dyes, ions, and toxins. Silicas MCM-41, SBA-15, and HMS were investigated for their ability to sequester structurally diverse mycotoxins ochratoxin A, zearalenone, and patulin. Equilibrium binding assays were carried out in water and fruit-based drinks, and toxin levels were measured using HPLC. The propylthiol and propylamine functionalized silicas prepared by co-condensation improved mycotoxin binding compared to

non-functionalized mesoporous silicas. The ordered channels of the mesoporous silicas offered high binding capacity and the potential for incorporation of functional groups to tune and improve molecular recognition.

AGFD 71 Amphotericin B nanodisks against plant fungal diseases Alejandro Pérez-de-Luque1, [email protected], Zuny Cifuentes1, Jennifer A Beckstead2, Robert O Ryan2. (1) Dept. of Plant Breeding and Biotechnology, IFAPA, Centre 'Alameda del Obispo', Córdoba, Spain (2) Dept. of Lipid Biology Research, Children's Hospital Oakland Research Inst., Oakland, CA The development of nanotechnological devices as smart delivery systems in medicine and pharmacology extends the potential use of compounds developed for other purposes (e.g. antifungal drugs or antibiotics) for applications in agriculture. A new formulation embedding the broad-spectrum, water- insoluble, macrolide polyene antibiotic amphotericin B (AMB) in nanodisks (NDs) enhances antibiotic solubility and confers protection against environmental damage. In this study, AMB-NDs were tested for efficacy against several phytopathogenic fungi in vitro and on infected living plants (chickpea and wheat). AMB-NDs increased the sensitivity of several fungal species to this antimycotic in vitro when compared with AMB in dimethylsulfoxide (DMSO). Sensitivity varied with fungal species as well as with the forma specialis. Some effect against disease symptoms were obtained with AMB-NDs against fusarium wilt in chickpea, whereas the results were highly variable in wheat, depending on both the species and treatment regimen.

AGFD 72 Absorption of nano-encapsulated polyphenols by model cell culture systems İbrahim Gülseren1, [email protected], Anilda Guri1,2, Milena Corredig1. (1) Dept. of Food Science, Univ. of Guelph, Canada (2) Canadian Research Inst. for Food Safety, Univ. of Guelph, , Canada Improved uptake of bioactive compounds could promote public health and reduce the medical burden including carcinogenesis. The design of delivery systems for inclusion of bioactives in food products is increasingly studied. We have manufactured various nano-delivery systems for the encapsulation of hydrophilic and lipophilic polyphenols and investigated their physical stability and biological activity. Tea polyphenols were encapsulated using milk and soy phospholipids nanoliposomes. Curcumin was encapsulated in solid lipid nanoparticles and oil-in-water nanoemulsions. Cell culture was carried out with cell lines isolated from human colon carcinomas (Caco-2 and HT-29). To closely mimic the human intestinal epithelium, a co-culture of Caco-2(absorptive) and mucus secreting HT-29-MTX (goblet) cells was constructed. Processing conditions and extended storage induced considerable losses in free polyphenols, whereas only a small extent of encapsulated polyphenols was lost prior to cell culture. Possible reasons for losses and efficiency of encapsulated polyphenols are discussed along with the extent of cellular polyphenol uptake.

AGFD 73 Silver-cotton nanocomposite via in-situ synthesis of silver nanoparticles in self-controlling microfibrillar reactor Sunghyun Nam, [email protected], Brian D Condon.USDA-ARS-SRRC, New Orleans, LA Silver nanoparticles (Ag NPs) are effective antimicrobial agents, but their application on the surface of a fiber renders them ineffective because Ag NPs are washable. In this study, a stable, non-leaching Ag-cotton nanocomposite was produced by the in-situ formation of Ag NPs in the microfibrillar structure of cotton. In an aqueous solution, [Ag (NH3)2]+ ions were diffused into the microfibrils of alkali-swollen cotton and assembled on the cellulose surface by their electrostatic interaction with cellulose oxyanions. Reduction reaction by ascorbic acid and following particle growth were controlled by the microfibrillar channel flow, generating mono-dispersed NPs without the aid of a stabilizer at room temperature. TEM images confirmed the in-situ formation of Ag NPs (21±4 nm), which were uniformly dispersed in the entire cross-section of the fiber.

AGFD 74 Applications of tannin-chitosan composite nanoparticles for improved food quality and safety Christian G Krueger1,2, [email protected], Dhanansayan Shanmuganayagam1, Sergio Madrigal-Carballo3, Eric Zeldin4. (1) Dept. of Animal Sciences, Univ. of Wisconsin-Madison,(2) Complete Phytochemical Solutions, LLC, Cambridge, WI (3) Dept. of Chemistry, National Univ. Costa Rica, Hereidia,(4) Dept. of Horticulture, Univ. of Wisconsin-Madison, Tannin and chitosan composite nanoparticle (TCN) materials were evaluated for their ability to inhibit germination and growth of Colletotrichum acutatum, a common soft fruit pathogen that causes rot by infecting fruits at the pre- and post-harvest stages. Results show that TCN can significantly inhibit germination and growth rate of C. acutatum in a dose dependent manner. TCN were also evaluated for their ability to reduce the virulence of extraintestinal pathogenic Escherichia coli (Ex-PEC) by using an in vitro assay to study the invasion of gastrointestinal epithelial cells (Caco-2). Results show that TCN significantly reduced invasion of intestinal epithelial cells by Ex-PEC in a dose dependent manner. These findings indicate that application of TCN to the surface of fresh fruits and vegetables, incorporation into processed meat products and inclusion in packaging materials such, as films, may improve the quality and safety of food products.

AGFD 75 All-biodegradable functional water-stable polymer nanofiber nonwovens by “Green Electrospinning” for applications in biotechnical plant protection Andreas Greiner, [email protected], Seema Agarwal.Dept. of Chemistry, Univ. of Bayreuth, Bayreuth, Bavaria Germany Pheromones are in use for biotechnical plant protection. The problem of homogeneous and timely distribution of pheromones in the agricultural field can be provided by electrospun nanofiber nonwovens with encapsulated pheromones, which are released on demand. Electrospinning of dispersions of water insoluble, biodegradable polymers by Green Electrospinning is a sustainable approach to the application of of nanofiber nonwovens in biotechnical plant protection. This contribution discusses the preparation of formulations resulting in pheromone containing nanofiber nonwovens by Green Electrospinnning and their application profiles.

AGFD 76 Distribution of curcumin within colloidal nanoparticles and its impact on stability and release kinetics of curcumin Nilay Shah2, Yuan Zhao1, Yuanjie Pan3, Zhorro Nickolov2, Nitin Nitin3, Rohan V. Tikekar1, [email protected]. (1) Food Science, Drexel Univ., Philadelphia, PA (2) College of Engineering, Drexel Univ., Philadelphia, PA (3) Food Science and Technology, Univ. of California-Davis Solid lipid nanoparticles (SLNs) and nanostructured lipid carriers (NLCs) have difference in distribution of encapsulant. In SLNs, encapsulant is excluded towards the interface while in NLC, encapsulant remains dissolved in the liquid lipid fraction. This study investigates the impact of this difference on stability and release rate of encapsulant. SLNs were stabilized using lecithin-bile salt with eicosane as solid-lipid. In NLCs, 10% of eicosane was replaced with liquid oil, glyceryl trioctanoate. Nanoparticles were characterized using fluorescence microscopy. Stability and release kinetics of encapsulated Curcumin were measured spectrophotometrically. Fluorescence imaging experiments showed significant differences in distribution of curcumin within SLNs and NLCs. Curcumin was significantly more stable (p<0.05) in NLCs than in SLNs. Release kinetics showed higher release rate for curcumin in SLNs than in NLCs. These results confirm that differences in distribution of encapsulant influence its stability and release rate.

AGFD 77 Simultaneous determination of 12 sweeteners in foods using UPLC-MS-MS Romina Shah, [email protected], Lowri S. Dejager, Timothy Begley.Analytical Chemistry, ADA, College Park, MD Non-nutritive sweeteners are commonly used world wide in the food industry, often in combinations to limit undesirable taste. It is important for the FDA to monitor these products/imports to ensure that they are in compliance with US regulations. Current methods do not allow for confirmation of analyte identity, required for robust regulatory actions. An UPLC-MS-MS method has been developed for the determination of aspartame, acesulfame K, cyclamate, alitame, neotame, dulcin, sucralose, saccharin, neohesperidine dihydrochalcone, xylitol, maltitol and erythritol in foods. Separation was achieved using a reversed-phase column with gradient elution and electrospray ionization in the negative mode. MS parameters have been optimized for all 12 sweeteners. The method was developed and optimized using a Waters Acquity UPLC interfaced with an AB Sciex 4000 Mass Spec. This method provides a tool for detecting adulterated or misbranded foods for domestic and imported products.

AGFD 78 Determination of antibiotics in distillers dried grains with solubles Pranathi Reddy Perati, [email protected], Brian DeBorba, Jeffrey Rohrer.Chromatography and Mass Spectrometry division, ThermoFisher Scientific, Sunnyvale, Ca Distiller's dried grain with solubles (DDGS), a co-product of the ethanol production process, is highly valued by the livestock industry due to it being a rich source of protein, vitamins, and minerals. Some U.S. ethanol plants may use antibiotics (e.g., penicillin, erythromycin, virginiamycin S1 and M1) during the fermentation process to control bacterial contamination. The U.S. FDA has raised concerns regarding the potential antibiotic residues in DDGS and the possible health consequences. This paper describes a fast HPLC method to determine these four major antibiotics in DDGS using a high-efficiency, and high-resolution Acclaim 300 column and charged aerosol detection with a run time of 20 min. The method demonstrates good sensitivity, enabling the detection of residual antibiotics in DDGS. The linearity, LOD, LOQ, and accuracy of the method to determine the four antibiotics will be reported.

AGFD 79 Application of ultra-high liquid chromatography–mass spectrometry (UHPLC–MS) for authenticity and safety control of dietary supplements Lukas Vaclavik, [email protected], Alexander Krynitsky, Jeanne I. Rader.Office of Regulatory Science, Center for Food Safety and Applied Nutrition, ADA, College Park, Maryland The use of dietary supplements (DSs) has significantly increased during the past few decades. One of the main factors that support this trend is that consumers assume the use of DSs is a safer and more natural alternative to traditional medical treatments. Like other highly valued food commodities, dietary supplements are a frequent subject of fraud. Deliberate adulteration of these products is typically profit-driven, especially when the necessary natural substance is expensive or in short supply. In such cases, fraudulent producers often “spike” the DSs with various pharmaceuticals such as anti-diabetic drugs, anti-hypertension drugs, synthetic PDE-5 inhibitors and many others in order to intensify the desired pharmacologic effect or mimic the authentic material. The DSs can also be adulterated unintentionally through accidental substitution of plant material which can contain various plant toxins. Since both adulteration with pharmaceuticals and contamination with plant toxins can potentially have serious impacts on consumers' health, rapid, reliable and cost effective methods are needed to control DSs. Until now, a number of approaches have been proposed to control authenticity and safety of DSs. However, most of these methods aim at analysis of only one or a few classes of compounds. This presentation demonstrates an approach based on ultra-HPLC coupled to both high and low resolution mass spectrometry (UHPLC–MS) enabling qualitative screening and quantification of a wide range of pharmaceuticals and plant toxins in DS. Various aspects of the analytical workflow, such as extraction, chromatographic separation, optimization of detection, and confirmation of analyte identity, will be discussed.

AGFD 80 Chromatographic and mass spectrometry flow-injection fingerprints in detecting food adulterations Liangli (Lucy) Yu1,2, [email protected], Bo-Yan Gao1, Zhuohong Xie2, Pei Chen3. (1) Inst. of Food and Nutraceutical Science, Shanghai Jiao Tong Univ., Shanghai, China (2) Dept. of Nutrition and Food Science, Univ. of Maryland, College Park, MD (3) Agricultural Research Service, US Dept. of Agriculture, Beltsville, MD High performance liquid chromatography and flow injection electrospray ionization with ion trap mass spectrometry (FI-ESI-IT-MS) fingerprinting techniques were utilized with chemometric approaches including PCA and/or PLS-DA to differentiate organic and conventional spices including peppermint. The techniques were also applied to detect examine the diploid and tetraploid Gynostemma pentaphyllum, as well as the leaf

and whole-plant samples from the same genotype plant. In general, FI-ESI-IT-MS may provide a rapid test and distinguish the botanical samples in 1 min analysis, and has potential for high-throughput applications. On the other side, HPLC fingerprints provide more information about the chemical composition for the samples, but take longer time for sample analysis.

AGFD 81 Rapid screening of flavonoids and organic acids in adulterated fruit juices using Exactive Orbitrap with SIEVE 2.0 Artemio Z Tulio, Jr., [email protected], Joseph E Jablonski, Lauren S Jackson.Center for Food Safety and Applied Nutrition, U.S. ADA, Bedford Park, Illinois Intentional adulteration of high-value fruit juices poses prevalent regulatory and economic problems in the US. Juice adulteration is a daunting task for food industry and government regulators that needs to be addressed. However, conventional methods of authenticating fruit juices are not only tedious, time-consuming, requiring use of numerous methods and trained analysts, but are also outdated and difficult. Therefore, a UPLC coupled to an Exactive Orbitrap mass spectrometer with electrospray ionization, photo-diode array detector and SIEVE 2.0 software were used to profile flavonoids and organic acids for the authentication of citrus juices. In particular, freshly-squeezed lemon and lime juices were adulterated with synthetic juice made from water and sugar with citric acid added to meet or exceed the 4.5% legal juice level. Results show the ability of the Exactive Orbitrap and SIEVE 2.0 to detect adulteration of lemon and lime juices using prominent flavonoids as key compound markers.

AGFD 82 Direct and indirect quantitation methods of 3-MCPD esters and glycidyl esters in food via stable isotope dilution analysis and influence of refining parameters on the formation of the esters Michael Granvogl, [email protected], Peter Schieberle.Chair for Food Chemistry, Technical Univ. of Munich, Freising, Bavaria Germany After 3-MCPD esters and glycidyl esters have been analyzed in food, especially in refined edible oils and fats, a lot of efforts have been undertaken by industry as well as by research Inst.s to minimize their concentrations due to the fact that after consumption a cleavage of the esters to harmful free 3-MCPD and glycidol has been shown. Thus, there is a huge demand for robust, quick, and sensitive quantitation methods. On the one hand, the so-called indirect methods revealing the sum of MCPD esters and the sum of glycidyl esters were established as well as the so-called direct methods, with which the individual esters can be quantitated on the other. The lecture will highlight the development of direct quantitation methods for 2- and 3-MCPD esters as well as for glycidyl esters via LC-MS/MS technique on the basis of synthesized stable isotopically labeled internal standards. The obtained data, not only for edible fats and oils, but also for complex food, will be discussed by comparison of the results obtained by a direct method using stable isotope dilution assays (SIDA) for each individual glycidyl ester as well as for the most important 3-MCPD esters and by an indirect method (“3-in-1”(SGS) method) resulting in the respective sum of MCPD esters and glycidyl esters. Further, the influence of the fatty acid composition and of different parameters during the refinery process (time, temperature, etc.) on the formation pathway as well as on the formed amounts of MCPD esters and glycidyl esters will be presented. AGFD 83 LC-MS based analytical strategies for determination of mycotoxins in foods Marta Vaclavikova, [email protected], Timothy Begley.Office of Regulatory Science, Division of Analytical Chemistry, CFSAN, ADA, College Park, MD Mycotoxins undoubtedly belong to the most toxic natural chemical contaminants and their occurrence in wide range of raw materials and food products may represent a health risk to consumers. Regulatory limits for aflatoxins, fumonisins, fusariotoxins, ochratoxin A and patulin are already established in some countries, and a number of countries are setting or improving their corresponding legislation for mycotoxins. As these concentrations are quite low, analytical methods for determination of mycotoxins have to be both sensitive and specific. Thus, the development and validation of reliable, fast and cost-effective analytical strategies for routine control of mycotoxins are highly desired. Numerous analytical procedures have already been introduced for simultaneous determination of both regulated and non-regulated mycotoxins in various kinds of foodstuffs. Although LC-MS based instrumentation is wide spread nowadays and represents a suitable, reliable and high-throughput analytical strategy for monitoring of mycotoxins in various food matrices, unfortunately the Official and routine laboratories still tend to apply a diverse set of methods to determine each analyte. The aim of this presentation will be focused on pros and cons of multi-target mycotoxin determinations and results obtained for validation and monitoring studies in cereals, herbs and spices employing UPLC-MS/MS.

AGFD 84 Current status on regulations and standards for food contact materials in ASEAN Sumalee Tangpitayakul, [email protected]. of Science Service, Ministry of Science and Technology, Rajchathewi, Bangkok Thailand In the 15th meeting of ACCSQ-PFPWG, Thailand was appointed to conduct a survey on the standards and regulations of food contact materials (FCM) among ASEAN member states. From the survey, six countries, Indonesia, Malaysia, Philippines, Singapore, Thailand and Viet Nam, have their national standards and regulations of FCM except for Brunei Darussalam, Cambodia, Lao PDR and Myanmar. Among these countries, Indonesia has a legislation to regulate plastic, paper, tin plate and glass jar based on Japanese Standards, European Commission Regulation and Code of Federal Regulation (CFR, US.FDA). Thailand and Viet Nam have legislations to control plastic packaging based on Japanese Standards, whereas Philippines uses both Japanese Standards and CFR as references for regulating plastics used in food packaging. Malaysia has standard for packaging materials under Food Regulation 1985 but not specific to certain type of food and only prescribed for PVC. Only Singapore establishes its own regulation to control FCM.

AGFD 85 Food packaging materials: Indirect food additive migration and regulatory challenges Forrest L. Bayer, [email protected] and Regulatory Affairs, The Coca-Cola Company, Atlanta, Georgia US Packaging plays an integral role in the transportation, storage and preservation of our food supply. New and novel processing of foods dictates increasing challenges for packaging materials to meet today's extended shelf life and varied distribution temperatures. Additionally, the use of recycled materials in food contact applications has become common place in many countries around the world. These challenges have resulted in an ever increasing number of new packaging materials, with different types of additives, such as antioxidants, thermal stabilizers, plasticizers, lubricants, carriers, colorants and anti-blocking agents. All require rigorous regulatory approval. Package migrants are a reality. Packaging risk perception issues result in public relation challenges versus true health and safety issues for both regulatory agencies and consumer goods companies.

AGFD 86 Managing food contact compliance through the packaging supply chain Naeem Mady, [email protected], Boca Raton, FL The packaging industry is one the most rapidly growing global industries. It is also an industry that is dominated by continuous innovation and new technologies. For example, new polymer technology, new additives technology, new colorants, active packaging, nanotechnology, sterilization process, advance colorants technology, bio polymers, recycled initiatives, and new multiplayers' technology. This presentation will address a unique approach to manage and ensure the food contact regulatory compliance of final articles through the supply chain. The presentation will address the compliance of the FCS through the supply chain. It will also offer a strategy to review the final products on food contact compliance, including all of the additives and plastics in the articles. Emphasis on CFR regulations, limitation for end-use, self determination, GRAS and end-use testing will be addressed. The presentation will also include a supply management automated system.

AGFD 87 Challenges in creation of global food additive database Kevin C. Kenny, [email protected], Carolyn Fisher, [email protected] LLC, Wash., DC In 2012, Decernis took on the challenge of building a comprehensive global food additive database, covering 144 countries. Decernis worked intensely with key clients and governmental regulatory agencies to build a database which enables making "valid where sold" determinations for complex product formulations across covered countries. Building this system required collecting regulations regarding food standards and food additives from 90+ countries, followed by contacting governments in over 50 other countries which did not have regulations of their own to discover whether those countries follow other national, regional or international food additive regimes. It required building complex algorithms to calculate where regulations require summing groups of additives or require one substance to have a limit expressed as another substance. The system can check individual additives or additives in formulations against specified usages and functions for specified countries and determine what, if any, regulatory thresholds exist.

AGFD 88 Evaluating packaging materials for use during the irradiation of prepackaged food Vanee Komolprasert, [email protected] of Food Contact Notifications, Office of Food Additives Safety, U.S. ADA, College Park, Maryland Irradiation of prepackaged foods can induce changes to the packaging materials resulting in formation of breakdown products that migrate into foods. Therefore, the food packaging materials should be evaluated to ensure safety of the prepackaged irradiated food. Food additive provisions of the Federal, Food, Drug, and Cosmetic Act requires that the packaging materials holding food being irradiated are required to undergo premarket authorization prior to use. The safety evaluation of the packaging materials relies on an assessment of the radiolysis products (RPs) that could form and potentially migrate to the food inside the package. Since the RPs are often unknown, a challenge exists in evaluating the packaging materials. The methods that may be considered for use in evaluating the packaging materials will be discussed. AGFD 89 Regulatory framework on food contact materials in the EU Annette Schaefer, [email protected] General Health and Consumers, European Commission, Brussels, Belgium The presentation is giving a comprehensive overview over the EU regulatory framework on food contact materials. It will explain the pre-market approval system established for plastics, active and intelligent materials and plastic recycling processes. It will focus on legal requirements for plastics that are set out in Regulation (EU) No10/2011. It will give an introduction in legal requirments in the EU for regenerated cellulose film, ceramics, active and intelligent materials and plastic recycling processes. It will explain the link between EU legislation and national requirements in EU Member States.

AGFD 90 European legislation and the use of nanomaterials in food packaging: Experimental studies conducted to address questions on migration, absorption, and environmental fate Emma L Bradley, [email protected] Food and Environ. Res. Agency, York,UK European (EU) legislation for plastic materials and articles states that engineered nanoparticles “may lead to different toxicological properties and therefore these substances should be assessed on a case-by-case basis by the (European Food Safety) Authority as regards their risk until more information is known about such new technology”. These concerns, with respect to migration and toxicity, have limited commercialisation of nanoparticle containing food contact materials. An overview of the EU legislation will be presented as well as the results of studies on the migration of nanoparticles (nano-silver and nano-clay). In addition to studying the migration behaviour of nanoparticles, their toxicity and their environmental fate and behaviour once ultimately disposed of needs to be considered and will be described. The presentation concludes by summarising some ongoing work at Fera on the mammalian toxicokinetics of nano-particulate titanium dioxide and the disposition and environmental fate of some polymer-based nanoformulations.

AGFD 91 Migration measurement and modelling of nanoparticles from food contact polymers Roland Franz, [email protected], Angela Stoermer, Johannes Bott.Dept. of Product Safety and Analytics, Fraunhofer Inst. for Process Eng. and Packaging IVV, Freising, Germany There is an increasing interest by industry in using nanosized additives in food contact materials to achieve certain technical improvements. Intrinsically linked to this development is the important question whether or not nanoparticles may migrate into foods, and, if yes, under which conditions of use in which amounts and at which sizes. Answers to this question are needed for risk assessment of consumer exposure from oral uptake of nanoparticles. Little experimental data exist on the diffusion of nanoparticles in food contact polymers and their migration into food (simulants). We have carried out systematic migration studies on this question by using representative nanomaterials such as titanium nitride and others incorporated in food contact polymers. Applied analytical tools to determine the migration of particles were asymmetrical flow field flow fractionation (AF4) with multi-angle light scattering detection and element specific ICP-MS. The results of this study will be presented together with a migration model which we developed for nanoparticles.

AGFD 92 Potential benefits and safety concerns of nano-nutrients Berna Magnuson, [email protected] of Nutritional Science, Univ. of Toronto, Toronto, Ontario Canada Advances in the development of nanomaterials have been made in nearly every industry. For the food and nutritional supplement industries, these advances have been in made in numerous fronts, including food safety, food packaging, food preservation and novel ingredient development. One aspect of novel ingredient development is aimed at improved nutrition. Examples include enhanced uptake of vitamins and minerals with low bioavailability; development of novel forms of nutrients to allow for controlled delivery; encapsulation approaches to alter digestibility of food components; and modification of forms of various bioactive compounds to enhance health benefits. The historical safe dose of these ingredients, however, has been at least in part due to their low bioavailability. Thus, the potential for unexpected adverse effects resulting from altered uptake and/or distribution in the body must also be considered in the assessment of these modified ingredients.

AGFD 93 FDA's regulation of nanomaterials used in food and food contact materials Annette McCarthy [email protected] of Food Additive Safety, U.S. ADA, College Park, MD Nanoscale materials may present additional regulatory challenges due to the fact that properties relevant to product safety and effectiveness may change as size varies within the nanoscale. Between 2007 and 2012, FDA issued a number of reports and guidance documents addressing specific issues related to the regulation of nanomaterials. In the area of food ingredients, this includes guidance documents addressing the physical/ chemical characterization needed when particle size is important to achieving the technical effect and draft guidance addressing the impact of the use of nanotechnology on the regulatory status of food ingredients. When the size distribution shifts more fully into the nanoscale it may trigger the need to assess the safety of nanoscaled versions of previously evaluated food ingredients and food contact materials. FDA's current thinking on the characterization, safety assessment and regulatory status of nanomaterials in food applications will be discussed.

AGFD 94 Labeling, detection, and quantification of engineered nanoparticles in solid, liquid, and solid-liquid interphases Maria Rubino1, [email protected], Rafael Auras1, Yining Xia1, Carlos Diaz2, Joseph Hotchikss1, Krishnamurthy Jayaraman1. (1) School of Packaging, Michigan State Univ., East Lansing, Mi (2) Manufacturing & Mechanical Engineering Technology & Packaging Science, Rochester Inst. of Technology, Rochester, NY Challenges in evaluating the transport and fate of engineered nanomaterials (ENMs) from nanocomposites include the lack of tools and methodologies available to adequately track their movement and position. In this work, we report: a) a new methodology to detect stable fluorescent-labeled nanoclay in polymer-clay nanocomposites after film manufacture and mass transport–migration testing, and b) a method to quantify nanoclays in solutions. For the detection of nanoclays, tetramethylrhodamine-5-maleimide (rhodamine) was covalently bonded to organically modified montmorillonite (o-MMT). After the labeled o-MMT was incorporated into a polypropylene matrix and nanocomposite films were extruded, the fluorescent labels were detectable with confocal laser scanning microscopy. Preliminary migration testing with rhodamine-labeled o-MMT showed that some nanoclay migrated from the polymer matrix into the solvent (i.e., ethanol). The proposed methodology has the potential to track o-MMT and other nanoclays in various polymer nanocomposite systems and detect nanoparticle migration into solvents or possibly other surrounding environments. This new methodology could also be used for tracking ENMs in biological systems. For the quantification of nanoclays, a graphite furnace atomic absorption spectrometry (GFAAS) unit was used to simultaneously conduct elemental analysis of Si and Al in different solutions. The detection limit of nanoclay in suspension was as low as 0.05 ppm based on Si and 0.02 ppm based on Al.

AGFD 95 NanoRelease Food Additive: Supporting methods to measure food nanomaterials Richard Canady, [email protected], Lyubov Tsytsikova.Center for Risk Science Innovation and Application, International Life Sciences Inst. Research Foundation, Washington, DC Due to unique properties, engineered nanomaterials currently exist in food and many more are undergoing development by companies worldwide. Despite advancing technology, there are no accepted methods to measure nanomaterials in food. The inability to reliably measure nanomaterials in food and the alimentary canal slows technological advancement that could improve nutrition and food safety, and prevents agencies from establishing safety regulations for their use and development. NanoRelease Food Additive is a public-private partnership of 70+ experts collaborating to support measurement methods development for oral exposure to nanomaterials. A multi-stakeholder

committee leads five expert groups in describing material characteristics, alimentary canal environment/models, measurement methods, and risk management aspects. The committee will analyze findings to identify critical gaps in the science and design a workplan to address gaps. Continuous technical discussions allow experts worldwide to develop a trusted dialogue. The ultimate goal is establishing widespread methodology for reliable data and safe products.

AGFD 96 Award Address (James T. Grady–James H. Stack Award for Interpreting Chemistry for the Public sponsored by ACS). Touch of grace: Joys of cooking wise Shirley O Corriher, [email protected], US It has been such a thrill and pleasure to write and to speak around the world explaining chemistry through cooking—to see eyes light up realizing that the very simple pleasures of food are chemistry. A simple example is people love knowing what is happening with proteins when they are frying an egg. They can literally watch coagulation. I will talk about tales of chemistry as I explain how starch or proteins doing their thing. And i will tell many more stories of the chemistry of cooking.

AGFD 97 Research and editing for a food chemistry cookbook Archibald Corriher, [email protected]. Shirley's books were a different type of food writing and required in depth scientific information. I had done data base research for many years for Georgia Tech and the military and had the ability to find the complex information that Shirley needed.

AGFD 98 What I learned about cooking as a science writer Kenneth Chang, [email protected] York Times, New York What to do when a New York Times science reporter has a hankering to be a food writer and the editors at the dining section don't return his emails? He figures out how to write about food and cooking as chemistry -- molecular gastronomy, edible nanocrystals, the Wint-O-Green Life Saver Effect, the molecular make-up of Jack Daniels. And, of course, he invites Shirley Corriher over for dinner.

AGFD 99 Playing with food: Four centuries of science in the kitchen Harold McGee, [email protected] Cook, San Francisco, CA Cooking is practical chemistry, and scientists have been influencing cooks since the time of Isaac Newton. The last decade has brought an explosion of interest in the science of cooking. Restaurant chefs now collaborate with chemists and sensory psychologists, and Harvard Univ. now offers a course taught by scientists and chefs. The rise of kitchen science will be traced, Shirley Corriher's role described, and recent developments surveyed.

AGFD 100 Chemistry and cooking: A look at solution chemistry Sally Mitchell, [email protected]. East Syracuse Minoa Central High School Food examples offer relevant connections to basic chemical principles and reactions, as well as providing an appealing hook to capture the interest of most anyone who likes to cook, enjoys good food, or aspires to a career in food science or nutrition. This presentation is designed to introduce you to topics dealing with solution chemistry through cooking. The talk will concentrate on a series of labs and activities that demonstrate the topics of solutions, colloids, and suspensions. Some of the labs include: Determination of the authenticity of vanilla samples through paper chromatography and TLC, making solutions of varying concentrations and dilutions using Kool-aid, Brownian motion and milk, and the making of food products such as peanut brittle, ice cream, fudge, taffy, mayonnaise and cheese to explain the areas of solution chemistry. Students are excited when they use science skills to explain food and after performing some of these activities, your students will go home and become scientists in their own homes.

AGFD 101 Communicating chemistry to science writers through food Sara J. Risch, [email protected] Europe Kft., Debrecen, Hungary As everyone can relate to food, it serves as an excellent vehicle to communicate chemistry. A wide variety of chemical reactions take place in food to create flavors and textures. The American Chemical Society has sponsored a number of events for science writers highlighting the chemistry of a particular type of food. Shirley O. Corriher, this years winner of the James T. Grady-James H. Stack Award for Interpreting Chemistry for the Public, has been an active participant in these events. The events will be reviewed and highlights presented.

AGFD 102 Retrospective on the occurrence of select VOCs in foods Patricia J. Nyman, [email protected], Timothy H. Begley.Center for Food Safety and Applied Nutrition, U.S. ADA, College Park, Maryland The majority of volatile organic compounds (VOCs) in foods impart important flavor and aroma characteristics. However, the occurrence of some VOCs in certain foods has raised concerns with respect to public health due to their known or suspected toxicity. This presentation will be a retrospective on VOCs found in foods that initiated efforts by the U.S. ADA (FDA) and other food safety organizations to understand and mitigate their occurrence. The presentation will focus on benzene, furan, and VOCs reported by FDA's Total Diet Study and will include methods of analyses, survey results, and mitigation strategies.

AGFD 103 Residual solvents analysis in flavors and fragrances, a comparison of headspace vs. liquid injection GC-MS Joost Broekhans, [email protected], Hans Leijs.Dept. of Tilburg Analytical Services, International Flavors and Fragrances, Tilburg, The Netherlands To ensure customer safety and satisfaction, directive 2009/32/EC of the EU describes restrictions in the production of foodstuffs and food ingredients. In order to meet this directive and additional requirements for product safety, methods were developed for analysis of residual solvents in flavor raw materials. Analysis can be either based on headspace or liquid injection GCMS. For both methods quantification is based on selected ion monitoring (SIM). Identification is done both by qualifier ion ratios and/or full scan spectral library search. Aspects of both headspace and liquid

injection GCMS analysis methods, including calibration, validation and identification criteria are described in this paper. A comparison of both methods is also made by analysis of various sample matrices.

AGFD 104 Use of a 200 m SLB-IL111 gas chromatographic column for the quantitation of long chain polyunsaturated fatty acids in dietary supplements containing marine oils Cynthia Tyburczy, [email protected], Jeanne I Rader.Center for Food Safety and Applied Nutrition, US ADA, College Park, MD Current GC methods offer a limited ability to quantify long chain polyunsaturated fatty acids (LCPUFA) such as all-cis eicosapentaenoic acid (EPA; 20:5 n-3) and docosahexaenoic acid (DHA; 22:6n-3) in marine and other oils due to co-elutions of these FA methyl esters (FAME) with other FAME. For example, the mono-trans and di-trans isomers of EPA and DHA and the C24:1 FA isomers are observed to coelute on polyethylene glycol GC columns. The present study evaluated the use of the 200 m SLB-IL111 ionic liquid GC column for the quantitation of LCPUFA in dietary supplements containing oils of marine origin (e.g., fish oil). Chromatographic conditions with the 200 m column permitted the resolution of EPA and DHA from neighboring FAME and enabled the quantitation of trans-EPA and trans-DHA FA contents. The analyzed contents of EPA and DHA fell within 20% of the values declared on the product labels for 41 of the 46 supplements investigated. Our findings demonstrate that the 200 m SLB-IL111 GC column is an effective analytical tool for the accurate determination of LCPUFA contents in dietary supplements of marine origin.

AGFD 105 Mycotoxin analysis using SPE Olga Shimelis, Emily R Barrey, [email protected], Katherine K Stenerson, Michael Ye.Supelco, Bellefonte, PA Mycotoxins are toxic secondary metabolites produced by fungi, which can exist in food as a result of fungal infection of crops. Their strong resistance to decomposition and digestion cause mycotoxins to remain in the food chain in meat and dairy products. The analysis of mycotoxins in food and animal feed has been a challenge mainly due to the complexity of food matrices and desired low detection limits. Immunoaffinity SPE cartridges have high selectivity for mycotoxins, but they are expensive and the procedure involves multiple steps during cleanup. In this study, we investigate a line of new materials that are designed for sample preparation of mycotoxins in complex food matrices, such as grains and grain products. The materials are stable and rugged under common laboratory conditions. The proposed methods require only a single step cleanup. The performance and results achieved with these new methods will be discussed.

AGFD 106 High throughput food sample preparation for metals analysis Grace S Vanier, [email protected] Division, CEM Corporation, Matthews, NC Recent studies have shown that absorption of even low concentrations of some metals found in foods can have adverse effects on the human body. Prior to analytical measurement, most food samples require acid digestion to prepare the sample for analysis. Traditional hot plate digestions have been performed but these are time consuming, labor intensive and prone to contamination. The introduction of microwave digestion systems have significantly decreased digestion times. Recent engineering and method development allows for simultaneous digestion of a minimum of 24 varying food matrices without the need to batch samples. Food samples containing proteins, carbohydrates and fats can be digested in parallel without regard to sample type in about 45 minutes. Digestion parameters and issues such as sample matrix, homogeneity and sample weight are discussed. Analyte recoveries will include standard reference materials and spikes of volatile and non-volatile elements.

AGFD 107 Determination of biogenic amines in Acacia rigidula and its dietary supplements Rahul S Pawar1, [email protected], Erich Grundel1, Jeanne I Rader1, Alexander J Krynitsky1, Ali Reza Fardin-Kia1, Ann M Knolhoff1, Timothy R Croley1, Michael Eason2. (1) Office of Regulatory Science, US ADA, College Park, MD (2) Lady Bird Johnson Wildflower Center, Austin, TX Acacia rigidula (Leguminosae) is a shrub that grows in the southern part of Texas, USA [1]. In an earlier published investigation which used GC-MS analysis, the presence of several toxic amines, alkaloids and a number of unexpected components was reported [2]. Currently, the leaf extract of this plant is used in several weight-loss and body-building products in the US market without published data on its biological effects. Further, there is lack of conclusive information on the identity and quantity of amines in the plant material and products containing A. rigidula. In our chemical investigations on authenticated samples of A. rigidula, we have established a rapid and sensitive LC-MS-MS method for the quantitative determination of several phenethylamine, tyramine and tryptamine derivatives. The separation of these amines was achieved in 15 minutes on a reversed phase pentafluorphenyl (PFP) column. Stable isotopically labeled compounds were used as internal standards for the quantitative analysis. The content of biogenic amines of several dietary supplement products labeled as containing A. rigidula was also determined. A GC-MS and LC-HRMS analysis was also carried out to identify amines in the dietary supplements. Our studies show that confirmations by independent analytical methods are essential to verify the finding of unusual or unexpected compounds in dietary supplements.

AGFD 108 Novel scientific information system evaluated for semi-quantitative high throughput screening of pesticide residues in food Gareth Cleland1, Mike McCullagh2, Jennifer Burgess1, Dimple Shah1, Lauren Mullin1, Sara Stead2, Kenneth Rosnack1, [email protected]. (1) Waters Corporation, Milford, MA (2) Waters Corporation, Wythenshawe, Manchester, UK Recently the use of accurate mass instruments has been at the forefront of food discussions: and has been reflected in the evolving CODEX guidelines that acknowledge and promote accurate mass technology to address those challenges. Over 100 pesticides were spiked into mandarin matrix and targeted against a database of 479 pesticides held within a scientific information system. Correlation coefficients of 0.99 have been illustrated, residuals obtained of <5%, and mass

accuracy of <2ppm obtained. Processing data through this new scientific information system enabled confirmation of pesticide residues with confidence through the use of a Peak 3D detection algorithm where data is componentized, spectra are time aligned and cleaned to provide the best quality data available. Using this scientific information system to perform data acquisition, processing and management requirements together with an extensive scientific library provides a comprehensive workflow to screen, quantify, and confirm residues in a single solution.

AGFD 109 Are food additives necessary in baked product applications? Uraiwan Tangprasertchai, [email protected] Biscuit R&D, Mondelez International, Glenview, Illinois Food safety is always a hot topic for consumers. There is a consumer perception that 'additives' to foods are undesirable, even though their purpose is often to make food safe (the other being functionality). The question to address becomes, 'are food additives necessary?' The simple answer is 'yes' in order to satisfy consumers' demand for convenient, diverse, delicious and yet safe foods. Baked products, and in particular, bread-type products, remain a staple of much of the world's population. The four-ingredient bread simply can no longer satisfy consumers' needs. Many foods, bread included, must stay fresher longer, taste better, be healthier, have variety, and yet provide the convenience consumers are seeking. Healthy foods in consumer minds may mean foods high in whole grains, fiber and low in sodium, sugar, fat, and calories. Moreover, clean label has become the trend. In contrast to this, the technical challenges that food developers encounter to accomplish such requirements inadvertently call for adding more food additives. Details of the functionalities of various food additives, the reasons why they are added to baked products and the adverse effects on product quality without such ingredients will be discussed.

AGFD 110 Bisphenol A in Japanese canned foods Yoko Kawamura, [email protected] of Food Additives, National Inst. of Health Sciences, Tokyo, Japan Bisphenol A (BPA), which is a suspected endocrine disrupter, is used as a monomer of polycarbonate and epoxy resin. Metal cans for food contact use are usually coated by epoxy. Therefore, BPA in the coating tends to migrate into canned food when the can heated over 105ºC for the cooking and/or the sterilization. We surveyed 100 domestic and 60 imported canned foods purchased in Japan from 2011 to 2012. In the domestic canned foods, the highest BPA content was 30 ng/g found in hashed beef stew, and the average content was 3.7 ng/g. This survey showed a significant reduction in the BPA levels in the domestic cans comparing to the imported cans or the previous surveys. This drastic reduction should be due to the “BPA reduced cans” which Japanese can manufacturers have developed. These cans are reduced the residual BPA in the epoxy coating or covered with PET film.

AGFD 111 Migration database of additives and contaminants in food packaging systems for use in predictive models John Koontz1, [email protected], Yoon Song1, Rima Juskelis2, Devanshu Mehta2. (1) Inst. for Food Safety and Health, U.S. ADA, Bedford Park, IL (2) Inst. for Food Safety and Health, Illinois Inst. of Technology, Bedford Park, IL The determination of migration of chemical constituents from food packaging into food products is an important component of the safety assessment of new food packaging materials. Semi-empirical migration models (Piringer and Limm) are currently used by the FDA and by notifiers as tools to estimate migration from food contact substances in order to estimate consumer exposure to migrants. The models rely on additive diffusion data for proper use. Data gaps exist with diffusion coefficients of organic compounds in the higher barrier polymers, such as PET and Nylon, which remain more challenging to study due to their inherent low diffusivity. Diffusion coefficients for a series of 11 low molecular weight organic compounds in PET, Nylon 6, and Nylon MXD6 were experimentally determined at 40, 66, 100 or 121°C by dynamic vapor cell and static liquid cell permeation methods. Experimental diffusion coefficients were evaluated to determine whether Piringer's model conservatively overestimates migration, thereby ensuring a margin of safety for consumers.

AGFD 112 Reducing additive use via non-migratory active packaging Julie M. Goddard, [email protected], Fang Tian, Eric A. Decker.Dept. of Food Science, Univ. of Massachusetts Amherst, Amherst, MA Active packaging enables improvement or maintenance of product quality, reducing the need for synthetic additives in product formulations. The surfaces of polymer packaging films were modified to possess chelating activity. The resulting non-migratory active packaging film could prevent oxidative degradation of packaged foods. Chelating moieties were grafted from polypropylene films using ultraviolet light initiated graft polymerization. The ability to prevent oxidation in an oil-in-water emulsion was evaluated at a range of pH. Infrared spectroscopy, iron chelating, and lipid oxidation assays confirmed the presence and activity of chelating moieties at a surface density of ~70 nmol per square centimeter. The resulting films extended the lag phase of lipid oxidation by four-fold compared to a native polypropylene film. The chelating packaging films designed herein may aid in reducing the use of synthetic chelators in product formulations, a potential benefit to producers seeking all natural claims.

AGFD 113 Polymer-clay brick wall thin films as transparent foil replacement for food packaging Jaime C. Grunlan, [email protected]. of Mechanical Engineering, Texas A&M Univ., College Station USDept. of Chemical Engineering, Texas A&M Univ., College Station, USMaterials Science & Engineering Program, Texas A&M Univ., College Station Thin films of sodium montmorillonite clay and weak polyelectrolytes were prepared by alternately dipping a PET substrate into four different dilute aqueous mixtures (polyethylenimine, poly (acrylic acid), polyethylenimine, and montmorrilonite clay). After depositing four of these quadlayers (QL), the resulting transparent film exhibits an oxygen transmission rate below the detection limit of commercial instrumentation (< 0.005 cm3/m2 day). This level of oxygen barrier, which is unprecedented for a clay-filled polymer composite, is believed to be due to a nanobrick wall microstructure and clay layer spacing on the

order of tens of nanometers. This 4 QL, 51 nm thick film has an optical transparency of 95%. More recently, the use of higher aspect ratio clay and crosslinking has led to better barrier and greater moisture resistance in these thin films. The oxygen permeability of these films are lower than SiOx and rival metalized plastic film (i.e., it is a transparent foil replacement).

AGFD 114 Updated residual styrene in polystyrene food packaging and contained foods Susan Genualdi, [email protected], Timothy Begley.ADA, College Park, MD In 2011, styrene monomer was listed as “reasonably anticipated to be a human carcinogen” by the National Toxicology Program (NTP). There is also concern that the styrene dimers and trimers may potentially mimic the physiological effects of estrogen. As a result, the FDA is updating its safety review of styrene and its oligomers in common polystyrene food packaging and foods in contact with styrene based containers. Twenty-five different food packaging products were chosen for analysis including disposable and reusable cups, bowls, and utensils along with packaging associated with styrofoam trays, take-out containers, and food products. Additionally foods in contact with these packaging materials were also analyzed for their styrene monomer and oligomer content. Preliminary results indicate that residual monomer concentrations in food packaging products are well below the permitted 10000 mg/kg, and residual monomer concentrations measured in food are comparable to past studies.

AGFD 115 Effect of high pressure processing on migration characteristics in flexible packaging materials Yoon S Song1, [email protected], John Koontz1, Rima Juskelis2, Kun Zhao2. (1) U.S. ADA, Inst. for Food Safety and Health, Bedford Park, IL (2) Illinois Inst. of Tech., Inst. for Food Safety and Health, Bedford Park High pressure processing (HPP) continues its growth as an alternative method of food preservation for its added benefits of improved product quality. The lack of comprehensive studies of additive migration from the packaging material used to contain food after treatment by HPP and the ambivalent results of such migration experiments has led the FDA to initiate research on the migration properties of materials after HPP to address the perceived gap in scientific knowledge. Analysis for specific migration was performed by headspace GC/MS on polypropylene films after treatment with HPP at 700 MPa at 71 and 121oC for up to 5 min. Migration of low-molecular-weight surrogate compounds (chloroform, toluene, methyl salicylate, and phenylcyclohexane) from these films into Miglyol 812 and 10% ethanol food simulants was studied. This research will help FDA and industry to identify, evaluate, and prevent any potential safety concerns with chemical migration under HPP conditions.

AGFD 116 Bioactive dietary ingredients for cancer prevention Cindy D Davis, [email protected] of Dietary Supplements, National Inst.s of Health, Rockville, MD Evidence continues to mount that dietary ingredients including those found in dietary supplements are important determinants of cancer risk and tumor behavior. The complexity of defining the role of dietary ingredients is underscored by the numerous and diverse essential and non-essential components that may alter one or more phases of the cancer process; the effects of dietary ingredients can be cell- and dose-dependent; any one agent may have multiple mechanisms of action; and, the timing and duration of exposure can influence the biologic response. Furthermore, most of the detailed mechanistic data have been obtained in cell culture studies, often with concentrations of single dietary components that cannot be achieved in vivo. These limitations make extrapolations to humans difficult. It is also clear that not all individuals respond in the same way. Variation in the “omics” of nutrition (nutrigenetics, nutritional epigenetics, transcriptomics and metabolomics) likely contributes to the different phenotypic expression among individuals in response to bioactive dietary ingredients. Predictive validated and sensitive biomarkers, including those that reliably evaluate “intake” or exposure to a specific food or bioactive component; that assess one or more specific biological “effects” that are linked to cancer; and that effectively predict individual “susceptibility” as a function of nutrient-nutrient interactions and genetics are fundamental to evaluating who will benefit most from dietary interventions.

AGFD 117 Tocotrienols: A rare form of vitamin E that displays potent anticancer activity Paul W. Sylvester, [email protected] of Pharmacy, Univ. of Louisiana at Monroe, Louisiana Many of the biological effects of vitamin E are mediated independently of its antioxidant action, particularly its ability to modulate multiple intracellular signaling pathways. Vitamin E represents a family of 8 naturally occurring compounds that is further divided into 2 subgroups called tocopherols and tocotrienols. Tocopherols are commonly found in a wide variety of dietary fats and oils, whereas tocotrienols are rare and only found in appreciable levels in palm, rice bran and annatto seed oil. All forms of vitamin E have the same basic chemical structure, but only tocotrienols display potent anticancer activity at doses that have little or no effect on normal cell viability. Studies have also shown that combined treatment of tocotrienol with other chemotherapies resulted in a synergistic inhibition in cancer cell growth and viability. A large amount of recent evidence indicates that tocotrienols may provided significant benefits in the prevention and treatment of cancer.

AGFD 118 In-vitro anti-tumor activity of ginger oil against hormone independent breast cancer cells Namrata Karki1, [email protected], Karen McDonough2, Casey C. Grimm3, Frederick M. Enright2, John W. Finley1, Jack N. Losso1.(1) Food Science, Louisiana State Univ., Baton Rouge, Louisiana (2) School of Animal Science, Louisiana State Univ., Baton Rouge, Louisiana (3) Food Processing and Sensory Quality Research, US Dept. of Agriculture, New Orleans, Louisiana Hormone-independent BRCA1 p53 negative MDA-MB-231 breast cancer cells were analyzed by flow cytometry for cell differentiation characteristics. Kosher grade ginger oil (GO) was analyzed by gas chromatography-mass spectrometry for chemical profile. Normal HEL 299 lung cells and MDA-MB-231 cells were incubated with 0-10 µmol/L eucalyptol or 0.05-0.2% GO stimulated by 100 ng/ml of IGF-I, at 37 oC and 5% CO2in a humidified incubator for 72 h. Eucalyptol at 10 µmol/L

was ineffective against HEL 299 or MDA-MB-231 cell viability. GO had no effect on HEL 299 cells, but inhibited MDA-MB-231 cell viability, induced MDA-MB-231 cell cycle arrest at S-phase and cell death by apoptosis. GO down-regulated the expression of cell surface markers, CD44, ESA, and ALDH1, survival and apoptotic factors including Hsp90α, cdk4, p38, Her-2, IGF-IR, Bax, Bcl-2 and telomerase activity, and inhibited histone deacetylase, IL-8, TNF-α, VEGF, MMP-2, MMP-9, and uPA. GO was effective against MDA-MB-231 stem cells.

AGFD 119 Lemonquats volatile demonstrate antiproliferative activity against androgen dependant human prostate cancer (LNCaP) cells GK Jayaprakasha, KNC Murthy, Ram M. Uckoo, Bhimanagouda S. Patil, [email protected] and Fruit Improvement Center, Dept. of Horticultural Sciences, Texas A&M Univ., College Station, Limequat (Citrus aurantifolia ×Citrus japonica Thunb), and lemonquat (Citrus japonica Thunb. × Citrus limon L) fruits have acidic and tart juice qualities along with the presence of vitamins, tri-terpenoids, flavonoids, sterols and volatile compounds. In the present study, volatile oils from these two citrus hybrids were isolated by hydro-distillation. The chemical constituents were analyzed by gas chromatography-mass spectrometry (GC-MS) and volatiles were separated using non-polar and polar capillary columns. Among the 15 identified compounds, the major compounds were found to be d-limonene, β-terpinyl acetate and (-)-terpinen-4-ol. Both volatile oils demonstrated dose (3.215 to 200 ppm) and time (up to 72h) dependant inhibition of proliferation of human androgen defendant prostate cancer (LNCaP) cells. Proliferation inhibition potential of lemonquat was 44 and 64% with treatment of 100 and 200 ppm, respectively for 72 h compared to control group (p<0.05). In addition, proliferation inhibition ability of lemonquat volatile was greater than 30% at 25 ppm suggesting the efficacy of lower concentration. Conversely, limequat volatile oil exhibited 30% inhibition with treatment of 200 ppm. Further lemonquat volatile oil elevated expression of Bax/Bcl2 ratio, induced p53, activated caspase-3 and caspase-8. These results suggest treatment of lemonquat volatile oil activates programmed cell death through more than one biochemical pathway. The ability to inhibit inflammation in these cells is evident from suppression the whole cell NFkB expression. To the best of our knowledge, this is the first report on the characterization of limequat and lemonquat volatile oils and their antiproliferative activity evaluation on LNCaP. This project is based upon work supported by the USDA-NIFA # 2010-34402-20875 "Designing Foods for Health" through the VFIC and State funding – 2012-124801 Vegetable & Fruit Improvement Center-TX State Appropriation.

AGFD 120 Coffee bioactives: More than just caffeine Joe A Vinson, [email protected]. of Chemistry, Univ. of Scranton, PA There are now numerous epidemiological studies indicating that coffee consumption, especially decaffeinated coffee, will reduce the risk of all-cause mortality, heart failure and type 2 diabetes and Parkinson's disease. The studies' results are usually J-curves indicating an optimal consumption of 2-4 cups/day. The question then arises, what is/are the bioactive substance (s) in coffee? Our study of antioxidants in foods and beverages indicated the coffee is the #1 source of polyphenol antioxidants in the US diet and this has been borne out in several European countries. Recent studies indicate that coffee consumption acutely increases human plasma antioxidant capacity. Other investigators have found multiple evidence of chlorogenic acid metabolites and colonic bacterial degradation products in plasma and urine after drinking coffee and green coffee extract. A recent study in India with obese subjects showed a significant weight loss and body fat reduction after consuming capsules containing a green coffee extract which was high in chlorogenic acids. Roasting is known to greatly reduce the levels of these compounds in the beverage coffee. One mechanism for the weight loss is purported to be the inhibition of glucose-6-phosphatase which forces lipids to be used as energy to compensate for the decrease in glucose release from glycogenolysis in the liver. As evidence for coffee's diabetes and heart disease protection we will present a new human study demonstrating a dose-response green coffee extract inhibition of glucose absorption during a glucose tolerance test in normal subjects. Studies with rats and humans have shown that the caffeine in coffee contributes to hyperglycemia after glucose consumption. The green coffee extract which is very low in caffeine and should be studied with pre-diabetes and type 2 diabetic subjects as a means to improve their blood glucose control.

AGFD 121 Can we make food that are healthier and more appealing at the same time? M. Monica Giusti, [email protected]. of Food Science and Technology, The Ohio State Univ., Columbus, Ohio We are what we eat. This is a statement widely used in our society. However, in many cases foods are blamed for the declining health status of the population. We will discuss here the use of foods to deliver the phytochemicals that have been associated with decreased incidence for chronic diseases. The focus will be on anthocyanins, pigments widely distributed in fruits and vegetables that offer great potential as food colorants. Addition of anthocyanins to foods may result on improved quality of the products, elimination of questionable synthetic colorants from a formulation, while introducing powerful antioxidants and anti-inflammatory agents, associated with a myriad of potential health benefits. With this approach, we can enhance the appeal and the health promoting properties of foods. We will discuss some of the challenges associated with the use of anthocyanins in foods as well as structure/function relationships that affect their bioavailability and bioactivity.

AGFD 122 Analytical strategies to a gain deeper insight into dietary polyphenols: Tea as a case study Justin van der Hooft1,2, [email protected], John van Duynhoven2,3,7, Ric de Vos2,4,5, Jacques Vervoort2,6. (1) Plant Products and Human Nutrition Group, School of Medicine, Univ. of Glasgow, Glasgow, UK (2) Netherlands Metabolomics Centre, Einsteinweg 55, Leiden, The Netherlands (3) Unilever Food and Health Research Inst., Unilever R&D, Vlaardingen, The Netherlands (4) BU Bioscience, Plant Research International, Wageningen, The Netherlands (5) Centre for Biosystems

Genomics, Wageningen, The Netherlands (6) Laboratory of Biochemistry, Wageningen Univ., Wageningen, The Netherlands (7) Laboratory of Biophysics, Wageningen Univ., Wageningen, The Netherlands There is currently much interest in the absorption, disposition, metabolism, and excretion of polyphenols present in food stuffs in view of their potential health benefits. The structural elucidation of polyphenol glycosides and their conjugated breakdown products in human fluids is still a tedious task due to their low abundance and many potential isomeric forms. Recent technological advances in mass spectrometry (MS) and nuclear magnetic resonance (NMR) have facilitated the more accurate detection of small molecules.1Examples will be provided of the identification of metabolites in complex natural extracts and their colonic catabolites that appear in human body fluids as a consequence of conversions by microbiota in the gastrointestinal tract. Identification and subsequent quantification resulted in cumulative excretion profiles of valerolactone conjugates that display marked inter-personal differences most probably due to variations in colonic microflora.

AGFD 123 Larvicide constituents and analogs form technical grade cashew nut (Anacardium occidentale) shell liquid Kumudini M Meepagala1, [email protected], Katelyn Chalaire2, James Becnel2. (1) USDA-ARS, Natural Products Utilization Res. Unit, Univ., MS (2) USDA-ARS Ctr. for Med., Agric., and Veterinary Entomology, Gainesville, FL Mosquito are vectors for many diseases with high mortality rates in many parts of the world particularly in Africa, Asia, and South America. Aedes aegypti (L.) is considered the primary vector for dengue fever. Application of insecticides is one of the major control methods for this medically important insect pest. One approach to control this disease is to eliminate the breeding of mosquitoes via the use of larvicides. US military is also keen on fighting this disease as it affects the deployed soldiers throughout the world. Neither a specific treatment nor a vaccine has been developed to control dengue fever. The only way to prevent dengue virus transmission is to combat the disease-carrying mosquitoes. As part of an effort in search for mosquito controlling compounds under the Deployed War Fighter Protection program we have isolated and identified some compounds and analogs from cashew nut shell liquid, an industrial waste that showed larvicide activity against Ae aegypti in our laboratory bioassay. Commercially available technical grade cashew nut shell liquid (Anacardium occidentale L.)(CNSL) contains phenolic constituents composed of a mixture of meta-alkylphenols with the alkyl group of variable degree of unsaturation. During industrial process of CNSL, anacardic acid is decarboxylated to give cardanol (decarboxylated anacardic acid) and cardol. The crude oil has mosquito larvicide activity. Bioassay guided fractionation using silica gel flash chromatography was utilized to separate cardol from cardanol. Chemical constituents were further purified by C-18 reversed phase preparative HPLC. Isolation, synthesis of analogs and biological activity of the constituents from CNSL will be discussed.

AGFD 124 Low molecular weight nitrogen containing compounds in salmon and pollock byproducts Peter J Bechtel1, [email protected], Jon Nigg2, Brian Rasley2. (1) Food Processing and Sensory Evaluation Research, USDA/ARS, New Orleans, LA (2) Chemistry and Biochemistry, Univ. of Alaska Fairbanks, Fairbanks, AK The objective of this study was to use a non-destructive, non-derivatizing, HILIC—HPLC method for analyses of abundant low molecular weight nitrogen containing compounds found in red salmon whole fish, stickwater, and fishmeal; pollock whole fish, stickwater, fishmeal, heads and head hydrolysates. Samples were extracted and then centrifugally filtered through 3000 MW membranes and identifications were accomplished using HILIC—HPLC. Hypoxanthine was found in higher concentrations (7.1 g/kg dry wt) in salmon stickwater samples than pollock stickwater samples (4.4 g/kg dry wt). Creatine and creatinine were both concentrated in stickwater fractions. Taurine concentrations were elevated in salmon (29 g/kg dry wt) and pollock (16 g/kg dry wt) stickwater samples. This study suggests that creatine, creatinine, taurine, and hypoxanthine are found in elevated concentrations in stickwater and show preferential partitioning to the stickwater fraction.

AGFD 125 High strength films with gas-barrier fabricated from chitin solution dissolved at low temperature Bo Duan, [email protected], Lina Zhang.Dept. of Chemistry, Wuhan Univ., Wuhan, Hubei China The fabrication of pure chitin materials remains a challenge due to the difficult solubility and regeneration of chitin. In this work, chitin was dissolved completely in 11 wt% NaOH/4 wt% urea aqueous solution via the freezing/thawing method without derivatization. The pure regenerated chitin films with excellent mechanical properties were successfully prepared from the transparent chitin solution by coagulating with ethanol or 45 wt% dimethylacetamide (DMAc) aqueous solution. The dissolution and regeneration of chitin was confirmed to be entirely physical processes. The chitin films possessed high optical transmittance, excellent mechanical properties as well as good gas barrier properties, indicating great potentials in the materials field. This work would open up a completely new avenue with green technology to investigate the most intransigent chitin.

AGFD 126 Effect of rice bran extracts on glucose uptake in 3T3L1 adipocytes Stephen M Boue1, [email protected], Ming-Hsuan Chen2, Kim Daigle1. (1) Food Processing and Sensory Quality, USDA-Southern Regional Research Center, New Orleans, LA (2) Dale Bumpers National Rice Research Center, USDA, Stuttgart, AR Rice bran contains several bioactive components that have been linked to the promotion of human health. Brown rice bran contains lipophilic components that include the tocotrienols and γ-oryzanol. Pigmented or colored rice bran contains different phenolic compounds including anthocyanins (purple rice bran) and proanthocyanidins (red rice bran). Some of these bioactive compounds individually have been shown to promote glucose uptake and aid in glucose homeostasis in animal studies. However, only recently has rice bran been examined for its potential to aid in glucose management. The objectives of this study were to: 1) evaluate glucose uptake using 3T3L1 cells; 2) determine bran composition; 3) determine mechanism of

action. Data will be presented demonstrating the ability of rice bran extracts to stimulate glucose uptake in vitro. Overall, the pigmented rice bran extracts in this study exhibited strong stimulatory effects on glucose uptake.

AGFD 127 Rapid 2D chromatographic separation of curcuminoids and their quantitation by NMR spectroscopy G.K. Jayaprakasha1, [email protected], G.A, Naganagowda2, Bhimanagouda S. Patil1. (1) Vegetable and Fruit Improvement Center, Dept. of Horticulture Sciences, Texas A&M Univ., College Station, TX (2) Mitochondria and Metabolism Center, Dept. of Anesthesiology and Pain Medicine,, Univ. of Washington, Seattle, WA Turmeric, Curcuma longa L., is a well-known spice of the Zingiberacea family. Three main phenolic curcuminoids have been identified in turmeric and those are responsible for the hallmark yellow pigmentation. Curcuminoids were demonstrated for numerous pharmacological properties including antimicrobial, antiviral, antifungal, anticancer, and anti-inflammatory activities. In the present study, rapid two dimensional chromatography was used for the separation of four curcuminoids for the first time. Silica and diol columns were used for the two-dimensional separation using gradient mobile phase and curcuminoids were monitored at 245 and 360 nm. The purity of the fractions were analyzed by HPLC. Fractions containing similar peaks were pooled to obtain four compounds. The developed technique offers the advantage of simplified automation with shorter run time compared to conventional separation methods. Further, the purity of compounds was analyzed by quantitative 1H NMR spectra obtained from the single pulse sequence. An external coaxial glass tube (OD 2 mm) containing 60 µL of 0.012% 3-(trimethylsilyl) propionic-(2,2,3,3-d4) acid sodium salt (TSP) solution in D2O was used as a quantitative reference. The purity of curcuminoids isolated using 2D were found to be 92.4 – 95.45%. The rapid separation and quantitation methods reported herein can be of wide utility for routine identification and rapid quantitation (<5 min) of curcuminoids in biological samples. This project is based upon work supported by the USDA-NIFA # 2010-34402-20875 "Designing Foods for Health" through the VFIC and State funding – 2012-124801 Vegetable & Fruit Improvement Center-TX State Appropriation.

AGFD 128 Extraction and analysis of antioxidant capacity in eight edible beans Atanu Biswas1, [email protected], N. Sutivisedsak1, H. N. Cheng2. (1) Plant Polymer Research, USDA/Agricultural Research Service, National Center for Agricultural Utilization Research, Peoria, IL (2) USDA/Agricultural Research Service, Southern Regional Research Center, New Orleans, LA Beans are known to be a rich source of antioxidants in foods. The use of microwave as a fast method for the extraction of antioxidants from beans. Antioxidant capacities of the extracts from meat and the hull of eight common beans were determined, using the β-carotene bleaching method. Microwave-assisted extraction was achieved using two solvents: 50:50 ethanol/water or 100% ethanol. In general, a higher extraction temperature resulted in a higher antioxidant activity of the extract. The hull extracts exhibited more antioxidant activity than the meat extracts. In most cases, the extraction with 50:50 ethanol: water tended to produce more antioxidants than extraction with 100% ethanol. The most effective microwave-assisted extraction system was found for 50:50 ethanol:water at 150ºC. The results were also compared with conventional heat extractions.

AGFD 129 Selective removal and recovery of lignin using protic ionic liquids (PILs) for a cost-effective biomass pretreatment method Ezinne C Achinivu1, [email protected], Reagan M Howard1, Guoqing Li1, Hanna Gracz2, Wesley A Henderson1. (1) Dept. of Chemical & Biomolecular Engineering, North Carolina State Univ., Raleigh, NC (2) Dept. of Biochemistry, North Carolina State Univ., Raleigh, NC Using a mild extraction step (90°C and 24 h), a lignin extraction efficiency (%e > 70) from corn stover (CS) was obtained with the PIL [Pyrr][Ac]. Despite the high solubility of Kraft lignin (Indulin AT) in all of the PILs (> 50 w/w), the highest lignin removal from CS was observed when at least one of the polysaccharides (cellulose or hemicellulose) was slightly soluble in the PILs (0−5 w/w). This indicates that there is a mass transfer limitation that needs to be overcome to remove large amounts of lignin from CS. The biomass substrate needs to be disrupted and penetrated to enhance the effectiveness of the PILs for lignin removal. After pretreatment, the PILs were easily recovered using vacuum distillation (0.1 torr and 50−90°C) to minimize thermal degradation. The recycling conditions depend upon the thermal stability of the PILs, which varies with the choice of the anion and cation used.

AGFD 130 Chemistry of the Hurricane cocktail Neil C. Da Costa, [email protected], Robert Cannon, Nicole Harmuth, Sonia Liu.Research & Development, International Flavors & Fragrances, Inc., Union Beach, NJ The Hurricane cocktail is one of two famous signature cocktails of New Orleans, Louisiana; the other being the Sazarac. It was invented in the 1940's at Pat O'Brien's Bar to reputedly get rid of surplus rum the local distributors forced him to buy when whisky was scarce. Its main ingredients are light and dark rum respectively, lime juice and or orange juice, plus passionfruit juice. Additional components like gin, vodka, almond liqueur, triple sec, grapefruit juice, sugar syrup and grenadine have been added as the recipe developed over the years as well as variant recipes. This presentation will describe the flavor volatile compositions of the key and minor ingredients. In addition the role these volatiles play in the overall flavor and drinking experience.

AGFD 131 Decoding the taste of wine by combining analytical chemistry and sensory evaluation Andreas Dunkel, [email protected], Nadine Wollmann, Jan Carlos Hufnagel, Thomas Hofmann.Chair of Food Chemistry and Molecular Sensory Science, Technical Univ. of Munich, Freising, Bavaria Germany The sensory impressions perceived during wine consumption result from the simultaneous stimulation of our senses. Although a wine is initially assessed by its visual appearance and bouquet, the bitter taste and the astringent oral sensation are important contributors to the sensory quality of wines. Aimed at identifying the key molecules driving the attractive taste of a red wine, a screening technique called taste

dilution analysis was applied to a red wine and a total number of 37 compounds was isolated and characterized. Quantitative studies in combination with taste reconstitution and omission experiments demonstrated that besides the low-molecular weight compounds a structurally undefined high molecular weight fraction was important for the overall astringency. Gel permeation chromatography, alkaline treatment, acidic hydrolysis, and thiolytic depolymerization, respectively, followed by compositional analysis demonstrated these taste-active polymers to be made up by diversely substituted flavan-3-ol derivatives, carbohydrates, phenylpropenoic acids, hydroxylated benzoic acids, and anthocyanins.

AGFD 132 Beer-omics: Differential analysis of single-hop India pale ales by q-TOF MS and NM Christine A Hughey, [email protected], Chelsey M McMinn, Daniel J Moon, Nathan T Wright.Dept. of Chemistry & Biochemistry, James Madison Univ., Harrisonburg, VA Metabolomics of food is an emerging field that combines the disciplines of food science and nutrition with advances in bioinformatics and untargeted profiling technologies. Here we use quadrupole time of flight mass spectrometry (q-TOF MS) and NMR spectroscopy to profile single-hop India pale ales (IPAs) produced by the Mikkeller brewery in 2010 and 2011. The brewer kept all the parameters the same and varied only the hop used. Differential analysis (e.g., PCA and hierarchical clustering) by q-TOF MS revealed significant compositional differences between the 2010 and 2011 batches. These compositional differences were used to build a class prediction model that successfully identified the hop in unknown single-hop IPAs 100% of the time. We also conducted 13C-natural abundance HMQC experiments on a 600 MHz NMR in order to investigate how NMR may provide complementary metabolite profiling information to q-TOF MS.

AGFD 133 Early aging: The characteristics given to bourbon in the early stages of White Oak aging Scott Varney, [email protected], Gerald Seebach, Ashley L Cobane, Euisuk Jung, Emily Novak.Chemistry, Transylvania Univ., Lexington, Kentucky In the creation of commercial bourbons and whiskeys, the aging process in a usually charred White Oak barrel has the ability to add many flavors and characteristics to the alcohol solution before being bottled and sold to consumers. In this process many of these alcohol solutions are given additional characteristics such as smoky flavors, a distinguishable color, and other traits that help make the samples more desirable. In our research work, we have taken ethanol solutions that range from 45%-65% and aged them with a variety of American and French White Oak wood chips that had different charring preparations. Through analysis with a GC/MS and a UV/Vis Spectrometer, we have been able to determine the initial entrance of chemicals, their concentration changes over time, and the development of a time interval system for specific chemicals as they age our solutions.

AGFD 134 Volatile compounds of aromatic cocktail bitters: A HS-SPME-GC-MS analysis Arielle J Johnson, [email protected], Susan E Ebeler.Dept. of Viticulture and Enology, Univ. of California, Davis Aromatic cocktail bitters, concentrated alcoholic tinctures of herbs, spices, barks, roots, and other other highly-flavored plant material, are an essential component of many mixed drinks. Despite their historical and culinary importance and recent cultural and commercial resurgence, there is little to no data available on their volatile components, which would allow for a broader understanding of the flavor chemistry of mixed drinks, and could assist in the development of further styles of bitters. In this experiment, ten cocktail bitters including historical and modern styles were analyzed semiquantitatively in triplicate by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Each bitter contained, on average, 34 compounds and each compound was found in a mean of 2.5 bitters. Overall, 134 different volatile compounds were identified, including 11 aliphatic aldehydes, 17 esters, 28 sesquiterpenoids, 42 monoterpenoids and 25 aromatic compounds including 14 phenylpropenes.

AGFD 135 Chemical engineering in the tavern Jaime Jurado, [email protected] Brewing Company, Pittston, PA Much of the world's social history has been framed around the inn, pub, or as the Romans called them, the tabernae. We often take for granted that the beer in the glass came from a keg, and that the requirements for gentle transport of the sensitive liquid are similar to what one would expect from many costlier materials: the product is shear-sensitive, highly sensitive to bacterial infection, and carbonation levels and target dispense temperature in the beer must be maintained. The customer demands the beer to be served in a tight temperature range, with a nice head of foam. After a quick overview of the scope of draft beer sales in the hospitality industry, we will explore, as chemists and chemical engineers, design aspects of beer draft dispense systems, and look at cleaning and dispense parameters in a framework made familiar in the undergraduate curricula. The presentation includes a simple kinetics-based model and closes with a brief look at analytical calculations related to carbonation and bubbles from a Stefan-Maxwell perspective.

AGFD 136 Controllable stearic acid crystal induced high hydrophobicity on cellulose film surface Meng He, [email protected], Lina Zhang, [email protected]. of Chemistry, Wuhan Univ., Hubei China A highly hydrophobic cellulose composite film (RCS) with biodegradability was fabricated via solvent-vaporized controllable crystallization of stearic acid (SA) in the porous structure of cellulose films (RC). The results indicated that RCS films exhibited high hydrophobicity (water contact angle of above 137°) as well as better mechanical properties in the humid state and lower water uptake ratio than RC, as a result of the trapping air of the porous SA binary layer on the surface and interface of the RCS films. The formation of rough surface with micro-nano binary structure on the RCS film surface led to the high hydrophobicity. The RCS films were flexible, biodegradable and inexpensive, showing potential applications in biodegradable packaging.

AGFD 137 PHB/Cellulose whiskers based bionanocomposites: Fabrication and properties evaluation for food packaging applications Vimal Katiyar, [email protected], Umesh Bhardwaj, Prodyut Dhar.Dept. of Chemical Engineering, Indian Inst. of Technology Guwahati, Guwahati, Assam India In the present work, cellulose whiskers have been fabricated from water hyacinth (Eichhornia crassipes), pine needles (Pinus roxburghii) and bamboo stems (Bambusa balcooa). Acid used for hydrolysis has an impact on the morphology of the cellulose whiskers i.e. yielding defect-free either rod-like or spherical-like whiskers characterized by Transmission Electron Microscope and Field Emission Scanning Electron Microscope. Their nano scale crystalline morphology provides high surface area and high mechanical strength. Both types of cellulose whiskers were discretely used for improving the properties of the polymer matrix and were differentiated based on the strength and network produced by cellulose whiskers polymer nanocomposites. Current research focuses on the development of cellulose whiskers as nano-filler in polyhydroxybutyrate (PHB) to develop and characterize bionanocomposite films with improved barrier properties for food packaging applications. Barrier properties like oxygen transmission rate (OTR) and water vapor transmission rate (WVTR) improves after dispersing cellulose whiskers in the polymer matrix.

AGFD 138 Consumer behavior and marketing strategy towards chemically-enhanced food products in the emerging market Mukhamad Najib, [email protected], Farah Fahma.Management, Bogor Agricultural Univ., Bogor, West Java Indonesia In this paper we present the result of an empirical study of consumer behavior and marketing strategy towards chemically-enhanced food products in Indonesia as emerging market. We provide the description of Indonesian consumer perception and attitudes toward chemically-enhanced food products based on the field research. The purposes of this study are to analyze consumer perception towards chemically-enhanced food products, to analyze factors influencing consumer buying decision and to analyze marketing strategy of chemically-enhanced food products producers. In order to achieve the above objectives of the study the convenience sampling procedures was adopted. Hence, required data was collected from consumers to know the impact on each other. Factor Analysis and Structural Equation Model are employed to analyze factors influencing consumer buying decision. Three factors affect consumer buying decision are attitude, subjective norm and affordability. Therefore, marketing strategy for chemically-enhanced food products in Indonesia should be developed through affecting consumer behavior base on the above factors.

AGFD 139 Effects of dissolved oxygen on red pigment and citrinin production in Monascus submerged cultures Weiping Wang1, [email protected], Qi Chen1, Dongsheng Li1, Huashan Zhang1, Jichen Yao2. (1) College of Bioengineering, Hubei Univ. of Technology, Wuhan, Hubei Province, China (2) Wuhan Jiacheng Biotechnology Co., Ltd., Wuhan, China Monascus had been regarded as a natural food additive and colorant for thousands of years. However, it was reported some Monascus species were able to produce the mycotoxin, citrinin, which had largely limited its use. Many studies had tried to prevent citrinin formation. In the study, the effects of dissolved oxygen (DO) on Monascus pigments and citrinin accumulations were investigated from Monascus rubber submerged cultures. The result suggested that the DO level played an active role in synthesis of the pigment and citrinin. The best condition in 250-mL flask was a two-stage shaking speed (the initial shaking speed was set at 250 rpm and then, it was adjusted to 200 rpm after 72h) in 80mL medium. The results using a10 L fermenter showed that synthesis of citrinin was more dependent on aeration than agitation, and the most appropriate conditions was aeration200L/h with agitation speed of 600 rpm.

AGFD 140 Metal compounds in food packaging: Roles and regulations Petra Turowski, [email protected], Allan Bailey.Office of Food Additive Safety, FDA/CFSAN, College Park, MD The role of various inorganic and organometallic compounds in food packaging will be discussed. We will review use of PET catalysts containing antimony or germanium, PVC stabilizers composed of organotin compounds, and oxygen removal systems involving cobalt and palladium catalysts. We will discuss the regulation of these food-contact materials in the US and aspects of their safety assessment.

AGFD 141 Risk assessment of cyclic siloxanes octamethylcyclotetrasiloxane (D4) and decamethylcyclopentasiloxane (D5) Martin S Hoagland1, [email protected], William L Roth1, Mary E Shackelford1, Petra Turowski1, Chingju W Sheu1, Vanee Komolprasert1, Kai Zhang2, Timothy H Begley2. (1) Office of Food Additive Safety - Division of Food Contact Notification, US ADA - Center for Food Safety and Applied Nutrition, College Park, MD (2) Office of Regulatory Science - Dept. of Analytical Chemistry - Method Development Branch, US ADA - Center for Food Safety and Applied Nutrition, College Park, MD Polydimethylsiloxane (PDMS) is a ubiquitous food contact substances used in foods as antifoaming agents, lubricants, release agents, and in cookware, packaging, and baby bottle nipples. Low molecular weight oligomers of PDMS include octamethylcyclotetrasiloxane (D4) and decamethylcyclopentasiloxane (D5), which have been demonstrated to be carcinogenic in rodent bioassays as conducted by industry: increased incidence of endometrial adenomas and adenocarcinomas were observed at the termination of inhalation studies at 700 and 160 ppm, respectively, in Fischer 344 rats dosed 6 hours per day, 5 days per week, for 104 weeks. Published studies report D4 and D5 do not substantially interact with DNA and do not demonstrate genotoxicity or mutagenicity in traditional toxicity assays. Further, only D4 has demonstrated weak interaction with the estrogen receptor ERα. FDA conducted a review of available information along with product use monitoring to determine the lifetime cancer risk of daily human dietary exposure to D4 and D5.

AGFD 142 U. S. ADA's (FDA) safety assessment of food ingredients Scott Thurmond, [email protected] for Food Safety and Applied Nutrition, U.S. ADA, College Park, Maryland The FDA's Center for Food Safety and Applied Nutrition (CFSAN) and Center for Veterinary Medicine are responsible for assuring the safety of 80% of foods and food-related products consumed in the U.S. The safety assessment of ingredients added directly to foods is an important component of this responsibility. Food ingredients such as certified colors and colors derived from natural sources, sweeteners, leavening agents, etc., require a safety decision that they represent a “reasonable certainty of no harm,” before they can be introduced into the food supply. This presentation will discuss the safety assessment process conducted for chemicals added to our food supply as food and color additives. It will also address the issues related to toxicology testing of food ingredients developed using new technologies.

AGFD 143 Nutritional approaches to ameliorate age-related neurocognitive decline Robert Krikorian, [email protected]. of Psychiatry & Behavioral Neuroscience, Univ. of Cincinnati, Ohio With the expansion of the aging population and increasing rates of chronic age-related disease conditions, the prevalence of dementia, especially Alzheimer's disease, is approaching epidemic proportions. There is no effective therapy for AD and prospects for a curative agent are uncertain. Dietary interventions are promising (albeit under-utilized) because they have the potential to influence fundamental pathophysiological factors and to ameliorate metabolic disturbance, a prominent driver of neuropathology. We will discuss the basis for utilizing diet manipulation and dietary supplementation in the context of age-related memory decline and report results of our recent human trials in older adults, which comprise an emerging database translating results from preclinical studies. Initial human studies indicate enhancement of neurocognitive function with metabolic manipulations and berry fruit supplementation and suggest these approaches have potential as preventive interventions.

AGFD 144 Screening various free fatty acids in a model of coronary inflammation Adriana Soto, [email protected], Jack N. Losso, John W. Finley.Dept. of Food Science, Louisiana State Univ., Baton Rouge, LA Cardiovascular disease (CVD) is the leading cause of death in the world, and elevated circulating free fatty acids (FFAs) are known risk factors, however the mechanism of action is still not well understood. Fatty acids were utilized to assess their effect on the induction of inflammation in human coronary arterial cells. Cell cultures were treated with fatty acid-enriched media, and inflammatory markers were assessed after incubation. Saturated, polyunsaturated, trans, and oxidized fatty acids were tested. Increased inflammation markers were observed for both trans and oxidized fatty acids, both compared to untreated control and their correspondent non-oxidized counterparts. The results of this study may provide an explanation to the mode of action by which trans and oxidized FFAs represent a risk factor for CVD.

AGFD 145 Dietary bioactives and cardiovascular disease risk factors Michael Lefevre, [email protected]. of Nutrition, Dietetics and Food Science, Utah State Univ., Logan, UT In the last decade we have witnessed a growing paradigm shift with respect to diet's influence on cardiovascular disease (CVD). For over four decades, dietary advice and published guidelines have emphasized the role of dietary fats and cholesterol in contributing to the development of CVD. However, epidemiological data have also suggested that a number of foods (e.g., fruits, vegetables, whole grains, red wine) and their bioactive components may also afford substantial protection against the development of CVD. Bioactive components in foods may affect CVD risk through both well-accepted risk factors (lipids and blood pressure) as well as through newer, emerging mechanisms and associated risk factors. Numerous studies examining the effect of bioactive food components have demonstrated presumptive favorable effects on relevant metabolic pathways in appropriate cell culture and animal models. However, while basic mechanistic studies are important in furthering our understanding of the relationship between bioactive components and CVD, it still remains to be demonstrated that affecting these metabolic pathways necessarily alters the course of disease progression. Animal models of atherosclerosis may provide additional insights into the CVD-protective effects of bioactive food components, but they remain insufficient to make definitive statements regarding effects on human atherosclerosis development. Intervention studies focusing on physiological and anatomic markers of CVD need to be conducted to confirm the health benefits of promising foods and food components identified from basic studies.

AGFD 146 Cardiovascular disease: Putting polyphenols where your mouth is Britt Burton-Freeman1, [email protected], Indika Edirisinghe1, Tissa Kappagoda2. (1) Inst. for Food Safety and Health, Illinois Inst. of Technology, Bedford Park, IL (2) Lawrence J. Ellison Ambulatory Care Center, Univ. of California-Davis, Sacramento, CA Cardiovascular diseases are the leading cause of death in Western societies. Important risk factors include hypertension, dyslipidemia, obesity, insulin resistance, inflammation, and pro-thrombotic state. Most of these risk factors are inter-related, rooted in oxidative-metabolic- immune- imbalances fueled by modern dietary and lifestyle choices. Western dietary patterns are hypercaloric and compositionally rich in saturated fats and sugars and poor in micronutrients. Every meal counts; as evidence continues to accumulate on the importance of the postprandial state on atherosclerosis development, progression and complication. Polyphenols are a vast family of plant compounds touted for their multiple benefits promoting health and disease risk reduction. They are most commonly known for their antioxidant properties; however, in recent years, effects on cell signaling pathways imparting anti-inflammatory effects, enhancing nitric oxide bioavailability, improving insulin sensitivity, and modifying lipid metabolism have been uncovered. Various plant foods and their derived products have been investigated for their role in reducing cardiovascular disease risk factors through these mechanisms. This presentation will provide a brief

overview of cardiovascular disease, including the role of the diet in promoting and protecting against CVD development and progression. Considerations for new strategies in nutrition and food science to promote health will be discussed.

AGFD 147 Effect of tart cherry anthocyanins on the expression of coronary cell inflammation Adriana Soto-Vaca, [email protected], Srikanth Earpina, Afredo Prudente, Karen McDonough, Jack N Losso, John W Finley.Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, Louisiana vvTart cherries are rich in anthocyanins, especially cyanidins, which mainly concentrate in the pomace after juice processing. Cardiovascular disease (CVD) is the leading cause of death in the US, and circulating free fatty acids (FFAs) are known risk factors associated with increased cardiovascular inflammation. Anthocyanin extracts from tart cherry pomace were used to assess their effect on the prevention of palmitic acid (PA)-induced inflammation in human coronary arterial endothelial and smooth muscle cells. Cell cultures were incubated with anthocyanins in a range of 0.1-20 µM followed by addition of 250 µM PA and additional incubation (prevention). The reverse approach (intervention) was also tested. Significant reductions (p<0.05) in proinflammatory markers analyzed by ELISA were observed for both approaches, but more pronounced for the prevention approach. Inflammatory gene expression has also provided insight into the mechanism by which tart cherry anthocyanins may be responsible for the reduction of circulating FFA-induced inflammation.

AGFD 148 Okra seed phytochemicals: Potential regulators of enzyme cholesterol 7-alpha-hydroxylase in bile acid biosynthesis Bishambar Dayal1, [email protected], Veena Dayal2, Michael Lea3. (1) Dept. of Medicine and Biochemistry/Molecular Biology, UMDNJ-New Jersey Medical School, Newark, (2) Dept. of Princeton Scientific, Princeton Scientific Consultants, Princeton, NJ (3) Dept. of Biochemistry and Molecular Biol., UMDNJ-New Jersey Medical School, Newark, Patients with diabetes type -2 and end stage renal disease accumulate marked increases in the levels of advanced glyccosylation endproducts (AGEs). Enhanced non-enzymatic glycation of proteins has been implicated in the development of macro-and microvascular complications in diabetes type-2 with accelerated atherosclerosis. We recently evaluated (ACS 2012, ACS AGFD 2012) the glycation inhibitory effects of bioactive compounds present in Okra Seed Extracts (OSE) and aminoguanidine a well-known glycation inhibitor by a fluorescent method. Percent inhibition was calculated to be 88 % for OSE and 86% for aminoguanidine. Thus bioactives in OSE were comparable to aminoguanidine which prevents the formation of reactive dicarbonyls which get converted to AGEs. Furthermore, Okra vegetable has the highest binding capacity (16%) with bile acids (degradation products of cholesterol) and thus conversion of cholesterol to bile acids and its rate of elimination from the body takes place rapidly. During this process, cholesterol 7alpha-hydroxylase the rate limiting enzyme in bile acid biosynthesis is accelerated thus enhancing the elimination of LDL-cholesterol. This information will be helpful in studying diseases such as diabetes type-2, atherosclerosis, gallstone disease and lipid storage diseases as evidenced from our laboratory

AGFD 149 Dietary flavonoids: Bioactive ingredients or just simple "travellers" of plant foods? Mauro Serafini, [email protected] Food and Metabolic Stress Prevention Programme, INRAN, Rome, RM Italy Consumption of unbalanced meals, consisting of foods rich in lipids and/or carbohydrates and calories, increases the susceptibility of the organism toward metabolic stress. Metabolic and transcriptional pathways are activated leading to a massive increase in free radicals and pro-inflammatory cytokines associated with an increased risk for chronic diseases. Flavonoids display antioxidant and anti-inflammatory activity in vitro models. However, this evidence might be somehow of limited impact due to the non-physiological concentrations utilized, to the low degree of absorption of flavonoids and to their extensive metabolism within the body. The first systematic review of dietary intervention studies with plant foods and flavonoids on markers of antioxidant function, oxidative stress and inflammation will be presented. There is a strong need of increasing the existing knowledge on the real efficacy of flavonoids in vivo in order to clarify if they are active bioactive ingredients or just ancillary “travellers” of fruit and vegetables.

AGFD 150 Effect of anti-inflammatory properties of a blue-green alga Spirluina platensis on adipocyte differentiation and maturation Tho X Pham, Chai Siah Ku, Bohkyung Kim, Jiyoung Lee, [email protected]. of Nutritional Sciences, Univ. of Connecticut, Storrs Spirulina platensis (SP) is an edible blue-green alga with potential anti-inflammatory effects, which can be beneficial to lower the risk of inflammatory diseases. SP organic extract in vitro and SP supplementation in mice demonstrated that SP markedly repressed inflammatory cytokine expression and secretion. Furthermore, when compared to 3T3-L1 adipocytes treated with conditioned medium (CM) from stimulated RAW 264.7 macrophages, treatment with CM from SP extract-treated macrophages facilitated adipocyte differentiation and maturation, evidenced by higher expression of adipocyte differentiation markers and more lipid accumulation. SP markedly repressed nuclear factor κB (NF-κB) nuclear translocation in macrophages. Furthermore, SP organic extract repressed several isoforms of histone deacetylases (HDAC) at the mRNA and protein levels, consequently increasing acetylated histone 3. Our data suggest that SP has a strong anti-inflammatory effect, which may be mediated through the repression of HDAC expression. SP can be developed as a natural product for the prevention of inflammatory diseases.

AGFD 151 Effect of thermal processing on peanut allergens Soheila J. Maleki, [email protected], Jacqueline B. Nesbit, Hsiaopo Cheng, Barry K. Hurlburt.Food Allergy Research, USDA, New Orleans, LA Thermally processed peanut proteins can form higher order structures, are less soluble, more resistant to digestive enzymes, and bind higher levels of IgE than raw peanut proteins. In a majority of patients, roasted peanuts also resulted in a higher skin prick test reactivity. To

determine if processing-induced structural changes in allergens contribute to increased IgE binding, Ara h 1, 2 and 3 were purified from raw and roasted peanuts and the secondary structure and IgE binding were compared by immunoblotting with sera from peanut allergic patients. Circular dichroism (CD) was used to monitor the structural changes. While the structure of the allergens purified following roasting was not significantly altered compared to the raw, the IgE binding and SPT to the roasted samples were higher. It is highly likely that the chemical modifications incurred by roasting are important for IgE binding and immunogenicity of the major peanut allergens.

AGFD 152 Triacylglycerol biosynthesis in developing tung seeds Heping Cao, [email protected], Dorselyn C. Chapital, Jay M. Shockey, K. Thomas Klasson.Southern Regional Res. Ctr, USDA-ARS, New Orleans, LA Tung oil has unique properties for numerous industrial applications. It is synthesized by > 10 enzymes, each consisting of multiple isoforms, but their specific roles are unclear. Many genes putatively coding for various isoforms have been identified in tung tree. The immediate task is to determine the transcriptional profiles and biological functions of proteins coded for by these genes. We performed database searches, analyzed >100 diacylglycerol acyltransferase (DGAT) sequences, and identified critical amino acid residues and motifs in these proteins. We expressed and purified recombinant proteins. High-titer antibodies were raised and used to detect proteins in tung seeds. Finally, qPCR was used to profile the expression of 50 genes in developing seeds. These studies provide a foundation for studying the structure-function relationship of these proteins and studying endogenous DGATs and the interactions with other proteins in seeds, which is important for engineering tung oil in transgenic plants.

AGFD 153 New approach for characterizing and quantitating Antrodia cinnamomea benzenoid components with NMR, HPLC-PDA and LC-Tandem MS: Comparing the wild fruiting bodies and its artificial cultivation commerical products Tung-Ying Wu1, [email protected], Ying-Chi Du1, Yu-Ming Hsu1, Kuei-Hung Lai1, Abdel Nasser Singab2, Mohamed Mahmoud El-Shazly1,2, Wan-Yu Lin1, Chyi-Jia Wang1, Mei-Chin Lu3, Shu-Li Chen1, Fang-Rong Chang1. (1) Dept. of Natural Products, Kaohsiung Medical Univ., Kaohsiung, Taiwan Republic of China (2) Dept. of Natural Products, Ain-Shams Univ., Cairo, Egypt (3) Dept. of Natural Products, National Dong Hwa Univ., Pingtung,, Taiwan Republic of China Antrodia cinnamomea (AC), an indigenous and rare fungus in Asia, is one of Asian treasured medicinal mushrooms. Among AC components, benzenoids derivatives are considered therapeutically attractive due their anti-inflammatory and cytotoxic activities. In this investigation, we proposed a convenient method for concentrating the benzenoid-rich fraction (FNH), from the ethanolic extract of the wild fruiting bodies of AC (EEAC). Three benzenoids, 4,7-dimethoxy-5-methyl-1,3-benzodioxole (1 ), antrocamphin A (2 ) and 4,7-dimethoxy-5-methyl-6-(3-methylbut-3-en-1-ynyl)-1,3-benzodioxole (3 ) were isolated from FNH. A versatile LC-tandem MS protocol was developed for the quantification of the three major benzenoids in different AC commercial sources. The results showed that 1 is present in specific concentrations in certain AC products rendering it a unique biomarker for AC quality control. The concentrations of 2 and 3 were higher in certain sources of AC fruiting bodies and were absent in mycelia suggesting their usefulness as biomarkers for the quality control of AC fruiting bodies products.

AGFD 154 Characterization of lysophosphatidic acid acyltransferases from tung tree (Vernicia fordii) Stephanie Boone, [email protected], Jay Shockey, Catherine Mason, Thomas Klasson, Heping Cao.Southern Regional Research Center, USDA-ARS, New Orleans, LA Producing unusual fatty acids in oil seed crops is a major goal of green chemistry. The seed oil from Vernicia fordii (tung tree) is valued for its high eleostearic acid (EA) content, a conjugated fatty acid (FA). Tung oil has physical and chemical properties important to numerous bio-based industrial products. Lysophosphatidic acid acyltransferase (LPAAT) catalyzes the acylation of lysophosphatidic acid to phosphatidic acid, an intermediate in FA biosynthesis. Multiple isoforms of LPAAT exist in plants. In order to assess the contribution of LPAATs in EA biosynthesis, we characterized 4 LPAAT isozymes in developing tung seeds with quantitative real-time PCR, and expressed them in baker's yeast and Arabidopsis thaliana. Findings indicate LPAAT isoforms exhibit differences in gene expression, TAG biosynthesis and substrate specificity. The results suggest that LPAAT2 is predominantly involved in seed oil biosynthesis and therefore a potential target for metabolic engineering in transgenic plants.

AGFD 155 Red sorghum leaf as a novel cheaper natural indicator: Solvent effects on functionality and proposed acid-base mechanisms Daniel A Abugri1, [email protected], Gregory Pritchett1, Ohene B Apea2, Albert E Russell1, John A Akudago3, Joseph B Abugri4, Sebastian Sefadzi Tay-Agbozo55. (1) Dept. of Chemistry, Tuskegee Univ., Tuskegee, Alabama (2) Dept. of Applied Chemistry and Biochemistry, Univ. for Development Studies, Navrongo, Upper East Region, Ghana (3) The Pacific Inst., CA, (4) Dept. of Electrical Engineering, Tuskegee Univ., Tuskegee, Alabama (5) Dept. of Chemistry, The Univ. of Alabama, Tuscaloosa, Synthetic indicators are considered costly and unfriendly to users and to the environment. Several solvents have been used for extraction and preparation of synthetic and natural indicators. These solvents have been considered toxic and can be very expensive. We have initiated a program aimed at using Sorghum bicolor red leaf extract as a natural indicator and determining the effectiveness of certain solvents in releasing the active ingredient responsible for the color change. Several mechanisms have also been reported or proposed for some natural and synthetic indicators used for simple acid–base titration. However, little is known about this natural indicator. For this study, the natural indicator was extracted using three different organic solvents and distilled water (which is a non-toxic, universal solvent). The four solvent extracts were tested under different temperature conditions, acid-base strengths and molar strength capacities. The results indicated that all four solvent extracts did not differ much in terms of their activity, from the commercial indicators, namely

phenolphthalein, used as benchmark in this study. However, at 0oC the ethanol extract of red sorghum leaf was found to differ from methanol and acetone during titration. It was revealed that Sorghum bicolor's chemistry as an indicator stems from flavonoid species such as apigeninidin and luteolinidin coupled with two forms of isoxanthoketone galactoside. The natural indicator could potentially replace toxic indicators like methyl red, phenolphthalein, phenol red and methyl orange in most acid-base titration because of its non-toxic properties, biodegradability, effectiveness, cost effectiveness and ready availability.

AGFD 156 Use of almond shells to treat water contaminated with almond tree nematicide in an energy efficient way K. Thomas Klasson1, [email protected], Craig A Ledbetter2, Isabel M. Lima1, Minori Uchimiya1. (1) Southern Regional Res. Ctr, USDA-ARS New Orleans, LA (2) San Joaquin Valley Agricultural Sciences Center, USDA-Agricultural Research Service, Parlier, CA Dibromochloropropane (DBCP) is regulated by the U.S. Environmental Protection Agency under the National Primary Drinking Water Regulations to a maximum of 0.2 µg/L in drinking water. DBCP was primarily used as an unclassified nematicide and its use contaminated some groundwater in nearby agricultural communities. Here, we describe the performance of activated biochars made via pyrolysis and steam activation of almond shells, available locally in proximity to contaminated areas, in removing DBCP. The pyrolysis can be made energy efficient by recovering evolved gases. The specific surface area was approximately 360 m2/g of biochar, with much of the surface in micropores. Results showed that regardless of the background composition (deionized water or well water) the loading capacities were similar. We installed activated biochar columns at a field site in California and operated the system for 6 months, treating water to drinking water standards. A column breakthrough curve was collected and mathematically modeled.

AGFD 157 Chemistry of amaretto Jerry A Zweigenbaum1, [email protected], Alyson E Mitchell2, JiHyun Lee2. (1) Chemical Analysis Group, Agilent Technologies, Inc., Wilmington, DE (2) Food Science and Technology, Univ. of California, Davis Amaretto is a sweet almond flavored liquor made using varying ingredients that can include herbs, botanicals, apricot kerenal and almond essence. Amaretto can be enjoyed on its own or as a digestif. Its name comes from the Italian amaro meaning “bitter” or slightly bitter and is associated with the flavor of bitter almond. Its origin is found in the Italian town of Sarrono and legend has it was a gift of brandy soaked in apricot pits. Apricot pits, like almond kernels, are rich in the diglycoside amygdalin, which is found in the seeds of the trees Prunus dulcis. Amygdalin is composed of two glucose moieties a cyanide group and a benzene ring. Upon de-glycosylation, amygdalin forms benzaldehyde; the key component of bitter almond taste and aroma. Herein, the chemical composition of 6 different brands of amaretto liqueur were evaluated for amygladin down to trace levels using a UHPLC (ESI)-MS/MS. In addition, UHPLC-Q TOF MS/MS was used to profile the non-volatile compounds found in ethanolic almond kernel extracts and this profile was compared to that found in the different amarettos. Finally, headspace GC/MS was used to characterize the volatile components of the 6 liqueurs and ethanolic extracts of almond kernels. From these analyses the chemistry of amaretto will be described.

AGFD 158 Chemistry and anatomy of a hangover Alyson E Mitchell, [email protected] Science & Technology, Univ. of California Davis Most American's will experience a hangover at least once in their lifetime. The term hangover refers to a collection of unpleasant and painful symptoms that can develop after excessive alcohol intake. Headache, body aches, weakness, nausea are all common symptoms of a hangover. Acute alcohol intoxication can affect the liver, the brain, gastrointestinal system and the central nervous system. Alcohol is metabolized in the liver by two enzymes. Alcohol dehydrogenase oxidizes ethanol to form acetaldehyde; a reactive compound that quickly forms toxic free radicals. Acetaldehyde is further metabolized to the non-toxic acetic acid by the enzyme aldehyde dehydrogenase. Acetaldehyde produces many of the symptoms associated with a hangover. However, different types of alcohol can cause different hangover symptoms to manifest. Drinks with higher concentrations of congeners generally result in more pronounced symptoms. Red wines and dark liquors such as bourbon, brandy and whiskey contain higher levels of congeners than white wines and clear liquors such as vodka. Carbonation speeds the absorption of alcohol. Herein a general discussion of the biochemical effects of alcohol consumption and the anatomy of the resulting hangover will be discussed.

AGFD 159 Historical perspective and modern day flavor significance of oak wood aging of distilled spirits Elizabeth R Genthner, [email protected], Keith R Cadwallader.Food Science and Human Nutrition, Univ. of Illinois, Urbana Wood barrel aging of fermented and distilled beverages has been in use for centuries. It is currently accepted that the wooden barrel was invented by the Celts around 900 B.C while inhabiting the Danube River area in central Europe. By noting the obvious flaws of clay pots for wine storage; the Celts, who were both talented wood-workers and metallurgists, created the first wooden barrel. After migrating to the Irish Isles, where grape cultivation was difficult, the first whiskey was born by the oak barrel aging of the distillate of fermented grains. Since then the practice of oak wood aging has had a tremendous impact on spirits manufacturing and has made its way around the world; notably as bourbon in the US, tequila in Mexico, rum in the Caribbean, and many other regionally specific spirits. Significant strides have been made to characterize the desirable flavors imparted by oak. Some of the top contributing aroma compounds include: guaiacols (smoky), cresols (barn, medical), eugenols (clove), furanones (caramel), lactones (coconut, peach) and vanillin (vanilla). One of the most important discoveries was that of cis and trans-methyl octalactone, so called whiskey lactones. Both compounds are highly concentrated in oak wood as well as oak aged spirits and elicit a coconut-like odor. The above mentioned compounds, as well as some less-studied odorants that impart wood-like or incense-like notes, will be discussed.

AGFD 160 Discovery of adulterated alcoholic beverages in Kazakhstan using optimized method based on solid-phase microextraction and GC-MS Bulat Kenessov1, [email protected], Darya Mozhayeva1, Arai Zhakupbekova1, Saule Akmoldayeva2, Lars Carlsen3. (1) Center of Physical Chemical Methods of Research and Analysis, al-Farabi Kazakh National Univ., Almaty, , Kazakhstan (2) Almaty Inst. of Forensic Expertise, Forensic Expertise Center of Kazakhstan, Almaty, Kazakhstan (3) Awareness Center, Trekroner, Roskilde Denmark Adulteration of alcoholic beverages in Kazakhstan and many developing countries around the world is a wide-spread problem causing health risks to population. For law enforcement agencies, forensic examination of actual products is generally the only tool to obtain proper evidences against responsible individuals and companies. Solid-phase microextraction (SPME) in combination with GC-MS was proven to be efficient and fast method for characterization of alcoholic beverages. In this research, SPME-GC-MS-based method was optimized for detection of a highest possible number of compounds present in cognacs, wines and vodkas. Synchronous SIM/Scan mode of MS detector was utilized for simultaneous detection of abundant constituents along with trace compounds. Optimized method was applied for examination of samples taken from various locations in Kazakhstan. Principal component analysis method was utilized to differentiate adulterated and non-adulterated samples. Research was conducted under ISTC (International Science and Technology Center) K-1983 project funded by US Dept. of State.

AGFD 161 Quality assessment of Polish raw spirits using GC נGC-TOFMS and electronic nose Tomasz Dymerski1, [email protected], Tomasz Chmiel1, Magdalena Śliwińska1, Paulina Wiśniewska1, Waldemar Wardencki1, Tadeusz Górecki2, Jacek Namieśnik1. (1) Dept. of Analytical Chemistry, Gdansk Univ. of Technology, Gdansk, Pomerania Poland (2) Dept. of Chemistry, Univ. of Waterloo, Ontario, Canada Quality is a very important attribute of every alcoholic beverage. To provide high quality of these products, the quality of intermediate materials has to be ensured as well. The purpose of this work was the identification of volatiles present in the headspace of Polish raw spirits. Volatile compounds were isolated by headspace solid-phase microextraction (HS-SPME). Analyses were performed by comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOF-MS). Over 200 compounds were identified. Some of them were selected as quality markers of Polish raw spirits. The second aim of this work was the characterization of the volatile fraction of Polish raw spirits using a prototype electronic nose equipped with six non-selective semiconductor sensors. For data acquisition and processing, an in-house written program based on principal component analysis (PCA) was utilized. This study has proven that the prototype electronic nose can distinguish raw spirit samples depending on their quality.

AGFD 162 Hybrid morphology nanoarrays as plasmonic Raman probes for the detection of arsenic antimicrobials Jenifier Olavarria-Fullerton1, [email protected], Sabrina Wells2, Michael J. Sepaniak2, Marco A. De Jesus1. (1) Dept. of Chemistry, Univ. of Puerto Rico Mayaguez Campus,(2) Dept. of Chemistry, Univ. of Tennessee at Knoxville, Advances in nanofabrication have allowed the construction of new and more reproducible substrates for the Raman detection of trace antimicrobials in water. The work presented herein combines electron beam lithography and reactive ion etching for the construction, testing and validation of plasmonic hybrid morphologies nanoarrays for the detection of arsenic antimicrobials in water. Control of simple fabrication parameters such as interparticle spacing and its orientation result in over a tenfold improvement in the Raman response. Employing 632.8 nm excitation frequency, parallel oriented features with 200 nm gap resulted in over an order of magnitude increase in the SERS signal relative to Ag/PDMS nanocomposites. Monitoring of As-C stretching band allowed the detection of 4-arsanilic acid in water, within ppm range. Surface enhancement factors for this substrate employing 532 and 785 nm excitation wavelengths were within 5-6 orders of magnitude, respectively. The effect of substrate morphology on the SEF is presented.

AGFD 163 Investigation of arsenic species in tailings and windblown dust from a gold mining area Fabio B Ono1, Ryan V Tappero2, [email protected], L.R.G. Guilherme1, Shannon Carter3, Donald L Sparks3. (1) Dept. of Soil Science, Federal Univ. of Lavras, Minas Gerais Brazil (2) Dept. of Photon Sciences, Brookhaven National Laboratory, Upton, NY (3) Dept. of Plant and Soil Sciences, Univ. of Delaware, Newark, Research has shown the presence of high levels of arsenic-As (260 to 2700 mg kg-1) in tailings from a gold mining area of Brazil. This is a critical problem, generating concerns about impacts on human health. A recent study showed that the As bioaccessibility in the same area was very low (<4.4%). However, determination of the direct speciation of As in the tailings and tailings dust is needed. Tailings samples were collected from four subareas and analyzed via synchrotron-based bulk X-ray absorption near edge structure (XANES) spectroscopy, μ-XANES and μ-X-ray diffraction (μ-XRD) in order to determine As oxidation state and speciation. Bulk XANES spectra indicate that As occurs as the As (V) species. μ-XANES and μ-XRD analyses revealed As was also present as arsenopyrite (FeAsS) and its transformation products, but the majority was As (V) sorbed onto ferric oxyhydroxides. This supports the finding of low bioaccessible As and verifies the importance of Fe oxyhydroxides in immobilizing As in the terrestrial environment.

AGFD 164 Removal of As (III) from water using biogenic manganese oxides Keya J Howard, [email protected], Raghupathy Kathikeyan.Dept. of Biological & Agricultural Engineering / Water Management & Hydrological Science Program, Texas A&M Univ., College Station, TX The prevalence of arsenic contamination in groundwater is widespread, and consumption of arsenic contaminated water poses potential health risks. Synthetic manganese oxides can immobilize arsenite via oxidation and sorption. Certain bacteria and fungi have the ability to produce biogenic manganese oxides. In

general, biogenic manganese oxides have a greater surface area and higher cation exchange capacity than synthetic manganese oxides. In this study, manganese oxides will be produced by Pseudomonas putida under controlled laboratory conditions and used to remove As (III) from water. Results from this study, characteristics and properties of biogenic manganese oxides and As (III) removal rates, will be presented here.

AGFD 165 Arsenic speciation in infant rice cereals and rice flours using HPLC-ICP-MS Rima O Juskelis1, [email protected], Katarzyna Banaszewski1, Jenny Nelson2, Jack Cappozzo1. (1) Dept. of Chemistry, IFSH, Bedford Park, IL (2) Dept. of WW Food Market Development, Agilent Technologies, Santa Clara, CA The aim of this study was to conduct a survey of arsenic content in infant rice cereals and rice flours purchased at US supermarkets. The rice samples were analyzed for arsenic (As) speciation by high performance liquid chromatography (HPLC) connected to inductively coupled plasma mass spectrometry (ICP-MS) to determine inorganic arsenic (iAs) as the sum of two inorganic forms of arsenic, arsenite (AsIII) and arsenate (AsV). The organic form of As, monomethylarsonic acid (MMA) and dimethylarsinic acid (DMA) were also determined. Levels of iAs greatly varied among all infant rice cereals and rice flours. There was no significant difference (P>0.05) in iAs levels between organic and conventional rice cereals. The major organic arsenic species was DMA. MMA was either not detected or only trace levels were found. The LOD values for As species ranged from 0.9 µg/kg to 1.7 µg/kg, and LOQ from 7 µg/kg to 14 µg/kg.

AGFD 166 Sensitive photoionization (PID) method for the measurement of ppb levels of inorganic arsenic in well water Jack Driscoll1, [email protected], Jennifer Maclachlan1, Janet B. Foley2, [email protected], Tim B Schroeder2. (1) PID Analyzers, LLC, Sandwich, MA (2) Bennington College, Bennington, VT Bennington College is located in southwestern Vermont, an area that has recorded many bedrock wells with arsenic levels near and above the 10 ppb limit. We are interested in exploring the geochemical conditions and redox chemistry that contributes to the solubilization of As (III), the more toxic form of arsenic. We plan to set up some model systems in the lab as well as test conditions with samples of local bedrock. We would have chosen the older colorimetric method rather than the AA or ICP-MS because the cost of these types of spectrometers is outside our price range. We tried the hydride generation (HG)-PID method for arsenic in water analysis at ppb levels (1) because it is more sensitive and more accurate than the colorimetric method and the system costs a fraction of the $200K spectrometer price. We will compare some of our HG-PID results with ICP-MS to confirm the accuracy of these tests.

AGFD 167 Arsenic remediation in a variety of aqueous solutions by iron oxide material Zach Brown, [email protected], Allen Apblett.Dept. of Chem., Oklahoma State Univ., Stillwater, Arsenic contamination of water and food sources worldwide is a major health concern. The ingestion of arsenic can have many harmful effects on the body such as bladder and skin cancer, and even has the potential to cause death. There is evidence that concentrations in drinking water as low as 0.17 ppb can lead to arsenicosis. There are many arsenic species that naturally appear in the environment from various minerals, arsenic has also been introduced into the environment by the use of a variety of insecticides, wood preservatives and other industrial processes. Many available water and food sources have some level of arsenic contamination due to this. We have developed an iron oxide based material that has a very high capacity for arsenic with the ability to take 1ppm arsenic solutions to below detectable limits in 2 minutes. In this paper we will discuss the kinetics and capacities of this materials ability to remove a variety of inorganic and organic arsenic species from water and other beverages such as fruit juice.

AGFD 168 Total arsenic and arsenic speciation analysis in rice Joel E Creswell, [email protected], Michelle Briscoe, Tamas Ugrai, Christabel Escarez, Tyler Rankin, Annie Carter.Brooks Rand Labs, Seattle, WA There have been few studies published on low-level arsenic analysis in rice and even fewer on arsenic speciation. We developed an efficient, high-throughput arsenic speciation method based on HPLC-ICP-DRC-MS, using commercially available instruments and instrument components. We screened approximately 25 different rice samples, produced in a variety of countries, for total arsenic by ICP-DRC-MS, with a quantitation limit of 10 PPB We then further evaluated these samples using our arsenic speciation method. We analyzed both rinsed and un-rinsed samples, as some studies have shown rinsing to significantly lower the level of arsenic in rice. We validated our results against rice flour certified reference materials NIST 1568a and NMIJ 7503a, as well as with multiple species-specific matrix spikes. This research demonstrates that commercial analytical laboratories such as ours are capable of performing the sensitive total arsenic and speciated arsenic analyses required to ensure a safe food supply.

AGFD 169 High performance liquid chromatography-diode array based method for the determination of arsenic feed additives in surface water Enid M Torres Pérez1, [email protected], Jenifier Olavarría Fullerton2, Marco A De Jesús Ruíz2. (1) Dept. of Chem.l Eng., Univ. of Puerto Rico, Mayaguez,(2) Dept. of Chemistry, Univ. of Puerto Rico, Mayaguez, Arsenic drugs are used in poultry feed to control intestinal parasites and enhance growth in poultry. These drugs are excreted by the animal unchanged where they become readily available in litter. The widespread use of litter as a fertilizing supplement has raised concerns on the bioavailability of arsenic species in farmland and surface water. The complexity of environmental matrices and the elevated water solubility of arsenic species require the development of fast, sensitive yet simple separation methods to enable its effective detection. This work presents an HPLCwith a diode array detector method designed for the routine detection of antimicrobial drugs in surface water. Simultaneous detection of 4-arsanilic acid and roxarsone was

achieved within a short time period and also were successfully detected at real environmental matrices. Iron packed columns were used to the filtration of surface water and removal percentages higher than 95% were obtained.

AGFD 170 Accumulation characteristics of cadmium in rice: A research review in China Min Huang1, [email protected], Ligeng Jiang1, Yingbin Zou2. (1) Dept. of Agronomy, Guangxi Univ., Nanning, Guangxi China (2) Dept. of Agronomy, Hunan Agricultural Univ., Changsha, Hunan , China Cadmium (Cd) contamination poses a serious hazard to human health, and uptake into plants is the primary avenue though which it can enter the food chain. Cd-contaminated rice products have been reported in several places of China. In recent years, numerous researches have been carried out inChinato investigate the accumulation characteristics of Cd in rice. These studies show that rice Cd accumulation is dependent on soil pollution status, soil chemical and physical properties affecting Cd mobility and rice genotype. Application of soil amendments can change Cd solubility in soil and decrease its bioavailability, which result in a reduction in the grain Cd concentration. Liming has the best efficiency among all the amendments. The previous studies suggest that it is feasible to reduce the risk of human exposure to Cd-contaminated rice products through developing rice cultivars with low grain Cd concentration and optimizing agronomic practices.

AGFD 171 Magnetotactic bacteria Magnetospirillum magneticum colored with food grade dye FD&C Red #3 and their use for animal feed application Nikolay Barashkov1, [email protected], Arash Komeili2, Olga Draper2, Weihung Chen1, David Eisenberg1. (1) Micro-Tracers, Inc, San Francisco, CA (2) Dept. of Plant and Microbial Biology, Univ. of California, Berkeley, Magnetotactic bacteriaMagnetospirillum magneticum containing chains of single domain magnetite particles (magnetosomes) having a mean particle size of from about 50 to about 70 nm have been colored by using erythrosine (FD&C Red #3). Ability of colored bacteria to form a stable dispersion in liquid molasses-based feeds and efficiency of their isolation from the feed by means of rare-earth magnet has been investigated. It was shown that erythrosine can be extracted from the collected bacteria by treatment with a hot aqueous solution of surfactant and its amount can be quantitatively determined by spectrophotometry. The possibility of using colored magnetotactic bacteria for evaluation of mixing efficiency in liquid feeds and premixes, and for qualitative and quantitative evaluation of presence of certain liquid microingredients, like enzymes, in liquid premixes and their distribution in the volume have been considered. AGFD 172 Chemical space characterization of GRAS flavor chemicals José L Medina-Franco1, [email protected], Karina Martínez-Mayorga1, Terry L Peppard2, Alberto Del Rio3. (1) Torrey Pines Inst. for Molecular Studies, Port St. Lucie, Port St. Lucie (2) Robertet Flavors, Inc., Piscataway, New Jersey (3) Univ. of Bologna, Bologna, Italy We discuss a comprehensive characterization of the chemical space of the recently updated FEMA GRAS list of flavoring substances (discrete chemical entities). A broad range of criteria was employed including distribution of molecular properties, rings, atoms counts and fingerprint-based structural diversity using chemoinformatic approaches used to characterize compound databases. The flavor chemicals were compared to large compound databases of natural products, approved drugs and commercial molecules used in drug discovery campaigns. This study represents one step towards the systematic exploration of possible secondary benefits of flavor ingredients, such as those relating to health and wellnes.

AGFD 173 Direct detection of trace melamine from food sample using gold nanoparticle/SWCNT hybrid SERS substrate Trey Wesley, [email protected], Paresh Ray.Chemistry, Jackson State Univ., Jackson, MS Melamine in high doses may lead to the formation of insoluble crystals in the kidneys and renal failure in humans is also possible. As a result, monitoring melamine level in food products is very urgent for public health and food safety. Driven by the need, here we will discuss the development of large-scale SERS substrate from gold nanoparticle attached single wall carbon nanotubes hybrid for the selective and highly sensitive detection of melamine from food sample.

AGFD 174 Effect of blending of CMC and MCC on Lactobacillus bulgaricus enrichment Zhi-ning Bao1, Jian Xiong1, [email protected], Jun Ye2, [email protected]. (1) School of Light Chemistry and Food Science, South China Univ. of Technology, Guangzhou, Guangdong China (2) State Key Laboratory of Pulp and Paper Engineering, South China Univ. of Technology, Guangzhou, Guangdong China The enrichment is one of the key technologies of Direct Vat Set (DVS) production of lactic acid bacteria. Different concentrations, proportions of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) were added into the high density culture solution (3.00×109cfu/mL) of Lactobacillus bulgaricus (LB1). After 2h settled, the viable counts of upper level and lower level were detected. It turned out that 1~5% MCC and the blending of MCC and CMC could improve enrichment of LB1 in the high density culture solution, while 1%CMC could inhibit the enrichment. Moreover, the blend of 0.5%CMC and 0.5%MCC had the best enrichment effect which ratio of viable counts of lower level and upper level was 7.7 while that of control was 1.15. We gratefully acknowledge the financial support provided by the National 973 project (2010CB732201) and the National Natural Foundation of China (project 31270617).

AGFD 175 Determination of volatile organic compounds in food by vacuum distillation sampling and gas chromatography / mass spectrometry Patricia J. Nyman, [email protected], Timothy H. Begley.Center for Food Safety and Applied Nutrition, U.S. ADA, College Park, Maryland Recent studies have shown that headspace and purge and trap methods have limitations when used to determine VOCs in foods, including matrix effects and artifact formation from

thermal decomposition. EPA method 8261 liberates VOCs from the sample matrix by using vacuum distillation at room temperature. The method was modified and validated for the determination of furan, chloroform, benzene, trichloroethene, toluene, and sytrene in infant formula, canned tuna, peanut butter, and an orange beverage. Validation studies showed that the limits of quantitation ranged from 0.05 ng/g toluene to 0.29 ng/g chloroform in infant formula and 0.07 ng/g chloroform to 3.0 ng/g toluene in peanut butter. Fortified recoveries were determined at one, two, and four times the lowest calibration level. Percent recoveries ranged from 73 to 196 at the lowest fortification level and 91 to 129 at the highest fortification level. AGFD 176 Effects of processing methods on enzyme hydrolysis rate, thermal properties, and microstructure of red kidney beans (Phaeolus vulgaris L) starch Alfred Anderson, [email protected] Sciences, Kuwait Univ., College for Women, Safat, Kuwait This study determined whether different processing methods of red kidney beans (Phaseolus vulgaris L) affect the in vitro digestibility rate of α-amylase, thermal properties and microstructure. Raw, commercially canned, and high pressure autoclaved beans were ground into flour samples which were then subjected to α-amylolysis over a 4 h period. Total starch, available starch, thermal, and microstructural properties of raw and processed samples were determined and compared. Higher levels of total starch were determined in commercially canned beans (48.2%) and autoclaved beans (45.8%) compared with 33.2% in raw beans. After enzymatic hydrolysis, degree of hydrolysis increased with time with higher hydrolysis observed in autoclaved samples. Energies of enthalpy as well as microstrutural characteristics were also different among all three samples. Results suggest that different processing methods produced different structural properties in red kidney beans starch which affect the rate of enzymatic hydrolysis.

AGFD 177 In-vitro characterization of antimicrobial activity of peg and peg-polylactide Yasemin Sahan1, Ozan Gurbuz1, [email protected], Gulsen Goncagul2, Ali Kara3, Cuneyt Ozakin4. (1) Food Engineering, Univ. of Uludag, Bursa, TR Turkey (2) Vocational School of Mennan Pasinli, Univ. of Uludag, Bursa, Turkey (3) Faculty of Natural Science, Dept. of Chemistry, Univ. of Uludag, Bursa, Turkey (4) Medical Faculty, Dept. of Microbiology and Infection Disease, Univ. of Uludag, Bursa, Turkey Infections by pathogenic microorganisms are of great concern in regards to medical, health and hygienic applications, as well as in textiles and the food industry. Food-borne diseases kill more people worldwide than any other single cause. However, the use of antimicrobial systems have helped mitigate and eradicate infections. The antimicrobial activity of polymers has been recognized for a long time. Polymers, due to their intrinsic properties, are extensively and efficiently employed in the previously mentioned fields. Their application, together with the addition of some antimicrobials, has received increased attention in the food manufacturing sector. Polyethylene glycol (PEG) is widely used in fresh food packaging and also in some food products.PEG is a flexible, water-soluble polymer that is non-toxic, has an organic structure, and no known negative effect on human health. The purpose of this study was to characterize the antimicrobial activity of the PEG polymer against selected microorganisms

AGFD 178 Determination of physico-chemical parameters of the Harenna forest honey in Bale, Ethiopia: A comparison between traditional and frame hives Abera Belay1, Solomon Worku2, Geremew Bultossa3, Nuru Adgaba4, Samuel M Abegaz5, [email protected]. (1) School of Agriculture, Adama Science and Technology Univ., Asella, Ethiopia (2) Dept. of consumer sciences, Univ. of Swaziland, Swaziland (3) Dept. of Food Science and Postharvest Technology, Haramaya Univ., Haramaya, Ethiopia (4) Bee Research College of Food Science and Agriculture, King Saud Univ., Saudi Arabia (5) Dept. of Chemistry, Columbus State Univ., Columbus, GA Physicochemical properties of the Harenna forest honey were determined. Two representative sites (Chiri and Waberro) were selected and 16 honey samples were collected (8 each from traditional and from frame hives). The Harenna forest honey moisture, reducing sugar, sucrose, water insoluble solids, ash, free acid, hydroxymethylfurfural contents, electrical conductivity and specific rotation were found to be 17.89 ± 1.02 g 100g-1, 69.48 ± 1.72 g 100g-1, 2.43 ± 1.02 g 100g-1, 0.12 ± 0.08 g 100g-1, 0.19 ± 0.09 g 100-1, 34.57 ± 4.80 meq kg-1, 0.84 ± 0.46 mg 1000g-1, 0.70 ± 0.04mS cm-1and -132 ± 15.27 [α]20D, respectively. All quality indicators analyzed were within the criteria set by the California, European and Ethiopian standards, except for water insoluble solids. Significant differences (p<0.01) were observed, as a result of location and hive type, among honey samples in moisture, ash, electrical conductivity and specific rotation; in water insoluble solids; in reducing sugar due to location; and hydroxymethylfurfural due to hive type (p<0.05). Significant correlations were observed between moisture content and electrical conductivity (r = 0.76, p<0.01), and between electrical conductivity and specific rotation (r = 0.74, p<0.01). The study revealed that traditional hive has no negative effect on quality factors of honey if honey harvesting, handling and processing is properly carried out.

AGFD 179 Chromatographic characterization of propolis specimens from California and Oregon Andrea Aliboni, [email protected], Italy Propolis specimens from locations in California and Oregon have been collected fall 2010 and characterized by chromatographic techniques. The main botanical origin of all the specimens is Populus balsamifera. Nevertheless, a deeper analysis of data and the use of principal component analysis revealed features that distinguish the specimens. These differences can be ascribed to other resins that bees mix with the one from balsam poplar. The most important difference pertains to allergen content. Some esters present in propolis may induce reaction in a fraction of users that may arrive to 5% of the total. The differences in specimens composition are thus quite significant in terms of pharmaceutical

use of propolis from these regions, because they may induce allergic reactions of different strength. Further studies will be needed on local flora and tree resins to more precisely assess the origin of these significant composition differences.

AGFD 180 Variability in antioxidant activity and phenolic composition in commercially available basil (Ocimum basilicum) and arugula (Eruca sativa) in central Texas Mareah Lucio, [email protected], Brandon M Canfield, [email protected]. of Chemistry and Biochemistry, Southwestern Univ., Georgetown, Texas In this study, antioxidant activities and phenolic composition of commercially available basil (Ocimum basilicum) and arugula (Eruca sativa) collected from various vendors in the central Texas region were determined. Analyses for antioxidant activity included Total Phenolic Content assays, and individual phenolic acids were identified and levels measured using high-performance liquid chromatography. Results are compared in relation to available information on growing conditions (e.g. organic, conventional), which were obtained directly from the farmers and/or vendors.

AGFD 181 Metal levels in basil (Ocimum basilicum) and arugula (Eruca sativa) commercially available in central Texas Alec Bergerson, [email protected], Brandon M Canfield, [email protected]. of Chemistry and Biochemistry, Southwestern Univ., Georgetown, Texas In this study, levels of alkali metals (Na, K), alkaline earth metals (Ca, Mg), and trace metals (Zn, Mn, Cu, Fe) were measured in commercially available basil (Ocimum basilicum) and arugula (Eruca sativa) samples collected from various vendors in the central region of Texas. Quantitative analyses were performed using atomic absorbtion spectrophotometry. Results are compared in relation to available information on growing conditions (e.g. organic, conventional), which were obtained directly from the farmers and/or vendors.

AGFD 182 Determination of furan derivatives in apple cider and wine by solid phase extraction and HPLC/DAD Gaofei Hu, [email protected], Marta Hernandez, Suqin Shao.Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, , Canada Furan and its derivatives are of particular concern due to their association with carcinogenic toxicity and risk to human health. Furan has been reported to be induced in a variety of food especially fruit juices during UV light treatment, an emerging food processing technology for pathogen disinfection. Our objective is to investigate if furan derivatives could be formed in fruit-based matrices during UV light treatment. A reliable SPE - HPLC/DAD method was developed and validated for the simultaneous detection of 10 furan derivatives in apple cider and wine matrices, including 5-hydroxymethyl-2-furaldehyde, 4-dydroxy-2,5-demethyl-3(2H)-furanone, 2-furoic acid, 2-furaldehyde , 3-furaldehyde, 2-acetylfuran, 5-methyl-2-furaldehyde, methyl 2-furoate, 2-propionylfuran and ethyl 2-furoate. Preliminary results showed the presence of all the 10 furan compounds in wine with different amounts (2.3-8.7mg/L). Further study of apple cider with UV light treatment is being carried out.

AGFD 183 Exploration of distinct spectral features between conventional and organic dairy manure Zhongqi He1, [email protected], Mingchu Zhang2, Jingdong Mao3, Heidi M Waldrip4. (1) Southern Regional Res. Ctr, USDA-ARS, New Orleans, LA (2) Dept. of High Latitude Agriculture, School of Nat. Resources and Ag. Sci., Univ. of Alaska, Fairbanks, (3) Dept. of Chemistry & Biochemistry, Old Dominion Univ., Norfolk, VA (4) Conservation and Production Research Laboratory, USDA-ARS, Bushland, TX Organic dairy production is drawing increasing attention because of public concerns about food safety, animal welfare and the environmental impacts of intensive livestock systems. Generally, organic dairy farming has significant differences from its conventional counterpart in respect to housing, grazing, animal nutrition, disease prevention, and veterinary treatment. Howevr, there are only very limited publications on how organic farming practices afffect the chemicial composition and properties of dairy manure. In this study, we compared the ultraviolet (UV)-visible and C-13 nuclear magentic resononce (NMR) spectral features of dissolved and whole organic matter, respectively, of dairy manure samples collected from conventional (CD) and organic (OD) dairy farms. We found differences in the absorptivities at 254 and 280 nm (SUVA254 and SUVA280) between the two types of manure. The absorbance ratio at 400 and 600 nm (E4/E6) was generally higher in OD samples than in CD samples. Solid state C-13 NMR spectroscopy revealed a stronger peak at 30 ppm with OD samples. This peak can be assigned to plant cuticle, the waxy covering on leaves and other aerial organs, likely due to high proportion of forage fed on OD farms. Further research on the distinct spectral features of CD and OD manures may provide a scientific basis for traceable marker components for evaluating the authenticity of OD farming programs.

AGFD 184 Phenolics in sweet potato peel inhibit cholesterol oxidation Yixiao Shen, [email protected], Fei Wang, Zhimin Xu.Dept. of Food Science, Louisiana State Univ., Baton Rouge Sweet potato peel is a waste product generated during post-harvest processing. However, it contains a variety of antioxidant phenolics. In our study, the profile of phenolics in the peel of the sweet potato harvested in Louisiana was investigated. Also, the antioxidant activity of the peel extract was evaluated using a cholesterol emulsion model at 37 °C. Chlorogenic acid was a dominant phenolic in the peel extract. Three different levels of the extract were applied to the oxidation model. The leading oxidation product 7 -ketocholesterol was determined by a HPLC method. Compared with the control group, the oxidation inhibition rates of the model mixed with 500, 100, and 20 µg/g of the extract were 100, 83, and 48 % after 48 hours, respectively. The results indicated the phenolics in sweet potato peel have significant activity in inhibiting cholesterol oxidation and may possess the health benefit of preventing cholesterol associated chronic diseases.

AGFD 185 Determination of polycyclic aromatic hydrocarbons by capillary electrochromatography-mass spectrometry using polymer monolithic column Yi-Jie Cheng, [email protected], Ju-Yin Chiu, Sing-Hao Huang, Hsi-Ya Huang.Dept. of Chemistry, Chung Yuan Christian Univ., Taiwan Republic of China Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous contaminants in the environment by different sources, including the combustion of wood, oil, fossil fuels or recent organic matter, and the release of hydrocarbons in connection with crude-oil prospecting. In this study, a capillary electrochromatographic (CEC) separation coupled atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) detection was used for 16 types of PAHs analyses. A series of poly (divinylbenzene-alkyl methacrylate) monolithic columns prepared by single step in situ polymerization was used as the separation column. In order to achieve good separation efficiency, several parameters such as the composition of monomer mixtures and the volume fraction ratio of ACN in mobile phase were optimized. For APCI-MS detection, the sheath liquid composition was found as the predominant influence on the PAHs intensity. This work demonstrated that the CEC method coupled with APCI-MS detector could achieve reproducible baseline separation for PAHs in food sample with good detection limit.

AGFD 186 Novel R-specific carbonyl reductase from Acetobacter sp. CCTCC M209061: Purification and characterization Xiao-Hong Chen2, Wen-Young Lou1, [email protected], Min-Hua Zong1, [email protected]. (1) Dept. of Light Industry and Food Sciences, South China Univ. of Technology, Guangzhou, Guangdong China (2) School of Bioscience & Bioengineering, South China Univ. of Technology, Guangzhou, Guangdong China A novel R-specific carbonyl reductase capable of catalyzing asymmetric reduction of prochiral ketones to enantiopure (R)-alcohols was found in a new strain Acetobacter sp. CCTCC M209061, and purified to homogeneity by three steps. A 26-fold enrichment of the enzyme with an overall yield of 0.3% was obtained. During the purification process, it was necessary to add Mn2+ ions and keep low temperature (4°C) to prevent rapid deactivation. The enzyme was mainly dependent on NADPH, and still showed catalytic activity in the presence of NADH. The optimum pH and temperature for 4'-chloroacetophenone reduction were 6.0 and 25°C. The Km values were 2.28 mM (4'-chloroacetophenone) and 0.14 mM (NADPH). Addition of EDTA led to the enzyme's deactivation, indicating that the enzyme was essentially dependent on some mental ions. Besides, the enzyme was highly active and enantioselective for the bioreduction of a wide range of other prochiral ketones.

AGFD 187 Physicochemical and phytochemical changes in concentrated agave sap during storage Liliana Santos-Zea, [email protected], Rafael Camacho-Bihouet, Silverio García-Lara, Janet A. Gutiérrez-Uribe.Dept. of Biotechnology and Food Eng., Tecnológico de Monterrey, , Nuevo León Mexico Agave sap concentrate is considered a potential functional food, due to its anticancer, antidiabetic and antioxidant properties. In particular, it has been proven that antiproliferative effect on cancer cell lines increased with storage time. The purpose of this work was to evaluate the physicochemical changes occurring in concentrated agave sap during 48 weeks storage and correlate them with bioactivity. To achieve this, freshly produced samples were stored at controlled temperature and humidity during this period. Total soluble solids, pH, color, as well as total phenols and bioactivity were evaluated. Results indicate that storage caused a decrease in pH and soluble solids (oBrix), as well as an increase in color intensity and antioxidant capacity. In conclusion, it can be established that 48 week storage produced significant changes in physicochemical, phytochemical and bioactivity properties of agave sap concentrate.

AGFD 188 Reaction of Fall Army Worms to jasmonate based volatiles William I. Jumper1, [email protected], Whitney C. Smith1, William P. Williams2, Darrell L. Sparks1, Ashli E. Brown1. (1) Dept. of Biochemistry, Molecular Biology, Entomology, and Plant Pathology, Mississippi State Univ., Starkville, Mississippi (2) Corn-Host Plant Resistance Unit, USDA-ARS, Mississippi State, Mississippi Fall Army Worms (Spodoptera frugiperda) are a common pest that farmers across the southeastern US battle each year. Our earlier research found that the inbred variety of corn (Mp708) was resistant to infestation and consumption by Fall Army Worms, but the methods of this resistance were not fully understood. Analysis of the resistance conveyed by the Mp708 revealed a cocktail of volatiles being produced and given off by the plant that repelled the worms. One of these volatiles,(E)-β-caryophyllene, was determined to be the most potent. Trials conducted using this volatile showed a great repelling effect of Fall Army Worms away from susceptible corn (TX601) treated with (E)-β-caryophyllene. Other volatiles, such as methyl jasmonate and jasmone, are also present in the mixture given off by the Mp708 that is responsible for resistance. It was determined both compounds play a role in the overall resistance of the Mp708 variety.

AGFD 189 Fatty acid profiles of plants from the genus Grewia Michael K Dowd, [email protected], Melina C Farve.Commodity Utilization, Southern Regional Research Center, ARS, USDA, New Orleans, LA Organization of the plant family Malvaceae has always been disputed among taxonomists. Recently, Malvaceae has been re-defined based on genomics studies to also include the traditional plant families Bombacaceae, Sterculiaceae and Tiliaceae. We have been surveying the fatty acid profiles of this group of plants as part of an effort to understand how cottonseed oil (Gossypium spp.) might be modified to better meet market demands. During this survey, several species from the Tilia and Grewia genera, both part of the Tiliaceae family, were evaluated and found to have notable fatty acid differences. Specifically, Tilia spp. seed oils were found to contain substantial levels of cyclopropenoid fatty acids (6-17%) as well as some unsaturated heptadecyl fatty acids (1.3-2.3%), while all of the Grewia spp. seed oils were devoid of these acids. In this report, we present the seed oil fatty acid profiles of 20 Grewia species. The results support the new definition of Malvaceae, which places Tilia and Grewia spp. plants into two well-separated subfamilies within the cladistic tree.

AGFD 190 Effects of reduction and proteolysis on cashew allergens Christopher P Mattison, [email protected], Wendy A Desormeaux, Casey G Grimm.Southern Regional Research Center - Food Processing and Sensory Quality, US Dept. of Agriculture - Agricultural Research Service, New Orleans, LA Allergic reaction to cashew ingestion is frequently more severe than reaction to peanut ingestion and food allergens are commonly resistant to digestive proteases. The purpose of this study is to characterize the sensitivity of cashew proteins to proteolysis. Cashew protein extracts and purified cashew allergens were subjected to proteolysis with varying protease-protein ratios and conditions. The effects of proteolysis were visualized by SDS-PAGE and immuno-assay. Proteins and peptides were also evaluated by HPLC-coupled mass-spectrometry, and spectral data from the analysis were evaluated with Spectrum Mill software to further compare and identify protein fragments. Protease concentration and prior treatment with reducing agents influenced the susceptibility of cashew proteins to proteolysis. Our results indicate that processing steps including reduction and proteolysis could be used to reduce cashew allergen levels.

AGFD 191 Preventing biofilm growth with a modified hop acid Hershel Jude1, [email protected], Elinor deLancey Pulcini2. (1) Kalsec Inc, kalamazoo, Michigan (2) Medical Biofilm Laboratory Center for Biofilm Engineering, Montana State Univ.-Bozeman, Bozeman, Mt Hops (Humulus lupulus L.) have been used as an essential ingredient in the manufacturing of beer to impart bitterness and aromatic flavors for centuries. In addition, the bacteriostatic properties of hops allowed beer to be stored and shipped around the world. Hop beta acids (lupulones) are well known to prevent microbial growth. We have shown that a hydrogenated form of hop beta acids, hexahydrolupulone (HHL) is highly active against gram positive bacteria such as Methicillin-resistant Staphylococcus aureus (MRSA, MIC = 1.9 ppm) and Clostridium perfringens (MIC = 31 ppm), but has very little impact on the growth of gram negative bacteria (Escherichia Coli) and Yeast (Candida albicans). Furthermore, S. aureus biofilms exposed to HHL results in 4.5 log reduction in biofilm growth after 24 hours.

AGFD 192 Evaluation of adsorbents for removal of aflatoxin M1 from contaminated milk Erika D. Womack1, [email protected], Darrell L. Sparks1, Ashli Brown1, Stephanie H Ward2. (1) Dept. of Biochemistry, Molecular Biology, Entomology, and Plant Pathology, Mississippi State Univ., Mississippi State, MS (2) Dept. of Animal and Dairy Sciences, Mississippi State Univ., Mississippi State, MS A considerable amount of research examines the percent carry-over from aflatoxin B1(AFB1) to aflatoxin M1(AFM1) in feed as a result of sequestering binders. However, relatively few studies have been conducted as a result of AFM1 contamination in raw milk after pasteurization. This study examined the proficiency of adsorbents, activated carbon (AC) and Mycofix, to bind AFM1 in raw, pasteurized skim, and whole milks. A total of 24 milk samples (r=3) contained adsorbents and/or artificially spiked AFM1(70 ppb). Samples were shaken and extracted using Agilent QuEChERS extraction salts and analyzed. Fat, protein, and lactose were also analyzed. AC (0.25%-2%) resulted in a significant decrease in AFM1 contamination (p<0.05) with a reduction of 75.2% to 94.7%. Mycofix did not show significant reductions of AFM1 contamination. A reasonably high reduction of contaminated samples suggests that the use of AC can reduce the amount of AFM1 to the FDA safety limit.

AGFD 193 Optimization of extraction parameters for glycosylated flavonoids from Opuntia ficus-indica extract Marilena Antunes Ricardo, [email protected], Janet A. Gutiérrez-Uribe, Sergio O. Serna-Saldivar.Departamento de Biotecnología e Ingeniería de Alimentos, Tecnológico de Monterrey, Nuevo León, Mexico The Opuntia ficus-indica is a cactus widely distributed in Mexico, which has a rich chemical composition in potentially health-promoting compounds like flavonoids. Most of the flavonoids are glycosylated and bound to soluble fiber. Therefore alkaline hydrolysis could increase yield extraction. Therefore, the objective of this research was to optimize the extraction time and temperature to obtain glycosylated flavonoids from prickly cactus flour. The extraction time levels utilized were 15, 30 and 60 minutes, and for extraction temperature levels were 25°C, 40°C and 55°C. All extracts were analyzed by HPLC-PDA and quantified as isorhamnetin equivalents. Temperature affected the glycosylated flavonoids yield, when extracted for 30 minutes at 25°C, 199.38 ± 1.52 µg/g were recovered from prickly cactus flour. When the extraction was performed at 40°C the yield increased 80%(359.34 ± 5.25 µg/g) but decreased 46% when 55°C were applied (116.16± 2.34 µg/g). From this study, it could be concluded that the maximum yield of the glycosylated flavonoids can be obtained by extraction temp. of 40 °C for 30 minutes.

AGFD 194 Chemical composition of commercial whiskeys and the impact of additional maturation with toasted oak chips Emily Novak, [email protected], Gerald Seebach, Matthew S. Varney.Dept. of Natural Science and Mathematics, Transylvania Univ., Lexington, Kentucky This experiment identified major chemical components present in commercially available whiskeys, and then calculate the additional chemical components contributed from the oak barrels during bourbon maturation. Commercial whiskey components were discerned qualitatively and quantitatively through the use of GC/Mass Spec as well as UV/Vis spectroscopy. These readings constructed a baseline for later testing. The commercial whiskey was then placed in contact with oak chips of various toastings and chars. The toasting levels used included medium, medium plus, and heavy. The three varieties of oak used included Hungarian, French, and American. Solutions were then run through GC/Mass spec and UV/Vis spectroscopy beginning at one hour after contact and continued for three months. New components, as well as previously identified ones, were tracked for changes in concentration over the given time period. A timeline for when these components first appeared in solution was also created.

AGFD 195 Metal/polymer nanocomposites as vibrational probes for the sensitive identification of Escherichia coli and Lactobacillus spp Elena M. Flores-Velez1, [email protected], Francisco Negrón2, Edna P. Vargas3, Rafael Hiciano2, Marco A. De Jesus1. (1) Dept. of Chemistry, Univ. of Puerto Rico, Mayaguez,(2) Dept. of Chemical Engineering, Univ. of Puerto Rico, Mayaguez,(3) Dept. of Industrial Biotechnology, Univ. of Puerto Rico, Mayaguez, Contaminated food causes over 48 million illnesses, and 3,000 deaths annually in the U.S. Unfortunately, food processing facilities and markets often lacks the necessary tools and knowledge to prevent, and assure the quality of their products. Therefore, there is need to develop simple, yet robust, pathogen differentiation methods. Surface enhanced Raman scattering is emerging as a promising tool for microorganism detection and quantitation. The work presented herein uses low cost, field portable metal nanocomposites as Raman probes for the trace and ultra-trace detection of of Escherichia coli and Lactobacillus spp. in dairy products and water. Characterization and analysis of the microorganisms SERS signal as function of the pH and matrix composition is presented. The viability of the developed substrates for routine analysis of food microbes is discussed.

AGFD 196 Antihypertensive metabolites from Artocarpus communis Keisha R Christian1, [email protected], Cathy Griffith1, Shilpa Pothu1, Muraleedharan G Nair2, Keith E Jackson3, Omar E Christian1, [email protected]. (1) Dept. of Chemistry and Physics, McNeese State Univ., Lake Charles, Louisiana (2) Dept. of Horticulture and National Food Safety and Toxicology Center, Michigan State Univ., East Lansing, Michigan (3) Dept. of Basic Pharmaceutical Sciences, Univ. of Louisiana at Monroe, Monroe, Louisiana Hypertension is often referred to as the “silent killer”, as it can remain asymptomatic for many years, manifesting later in life as a myriad of other diseases. Cardiovascular diseases, diabetes, peripheral artery disease (PAD), cerebrovascular diseases and kidney failure are some of the illnesses associated with hypertension. The leaves of Artocarpus communis (breadfruit) have been used in Jamaica as a folk medicinal treatment for hypertension. Recently there have been anecdotal reports supporting this usage. In our preliminary studies the brewed tea extract of the green and yellow leaves of Artocarpus communis caused a 20 – 30 mmHg reduction in the mean arterial pressure in angiotensin II induced hypertensive rats. Several known flavanoids have been identified from the aqueous extracts. The extracts also displayed antioxidant and anti-inflammatory potential. The in vitro and in vivo assays, as well as the identification of the constituents of the brewed tea, are discussed.

AGFD 197 Single corn kernel aflatoxin detection Cedric X Reid, [email protected], Erik Mylorie.Dept. of Biochemistry, Molecular Biology, Plant Pathology, and Entomology, Mississippi State Univ., Starkville, Mississippi In conjunction with our identification of gene-based markers for resistance to aflatoxin accumulation in corn by examination of the plant/pathogen/environment interactions study we have developed a sensitive LC/MS-MS single kernel aflatoxin detection method. Maize hybrids with varying aflatoxin resistance were inoculated with either atoxigenic (21882) or toxigenic (3357) strains of A. flavus, in test plots in Mississippi. Ears were inoculated with toxin-producing A. flavus (NRRL 3357) or non-toxin-producing A. flavus (NRRL 21882) using a single-kernel technique at 14 days after pollination (DAP). As a control, ears were inoculated with water. The corn was the collected one day, three days, seven days, fourteen days, or twenty-one days after inoculation. Kernels were flash frozen in liquid nitrogen to preserve tissue for DNA, RNA, protein, and small-molecule extractions. Aflatoxin was extracted using a 70:30 methanol water solution. The extract was filtered and tested for aflatoxin using an Agilent 6460 LC/MS Triple Quad.

AGFD 198 What to feed the rhinoceros: Quantification of tannins and phenolic glycosides in Carolina willow leaves Stuart Wooley1, Randall Robinson2, [email protected], Simranjeet Singh2, [email protected], Koni Stone2, [email protected], Eduardo V. Valdés3, Kathleen Sullivan4, Shana Lavin5, Scott Russell2. (1) Biology, California State Univ., Stanislaus, Turlock,(2) Chemistry, California State Univ., Stanislaus, Turlock,(3) Dept. of Animal Health, Walt Disney World, Lake Buena Vista, Florida (4) Dept. of Animal Nutrition, Disney's Animal Kingdom, Lake Buena Vista, Florida (5) Dept. of Animal Sciences/Walt Disney World Animal Programs, Univ. of Florida, Lake Buena Vista, Excessive iron accumulation can lead to liver damage in captive black rhinoceros (Diceros bicornis), thus dietary iron absorption must be regulated. A potential method of controlling iron absorption is to use foods that contain compounds that chelate metals. Carolina willow (Salix caroliniana) contains phenolic glycosides and condensed tannins, both of which chelate metals. Thus, we analyzed leaf samples for these compounds. Leaf sample solutions were analyzed by a tannin depolymerization reaction (butanol-HCl assay). Quantities of the phenolic glycosides, salicin and tremulacin, were determined via HPLC; EPI-MS was used to verify the peak identities. Tannin levels in 19 samples ranged from 1.0 to 6.0 mg/g dry weight. Eighty samples of plant material were analyzed and no Salicin or Tremulacin was detected in any of these samples (detection limits are ppt). S. caroliniana leaves have some tannins that could potentially chelate iron and thus make the dietary iron less bio-available.

AGFD 199 Enzyme-linked immunosorbent assay (ELISA) for determination of amygdalin, a cyanogenic glycoside, in food Islamiyat Bolarinwa1,2, [email protected], Caroline Orfila1, Mike Morgan1. (1) School of Food Science & Nutrition, Univ. of Leeds, Leeds, UK (2) Dept. of Food Science & Engineering, Ladoke Akintola Univ. of Technology, Ogbomoso, Nigeria Amygdalin is a cyanogenic glycoside found in fruits such as almond, apple, apricot, cherry and peach. Appropriate processing eliminates most if not all of the amygdalin, though amygdalin remaining in food may be considered an important factor regarding food safety because of its ability to generate hydrogen cyanide under certain conditions. Since specific determination of individual cyanogenic glycosides is problematic, we have developed an ELISA for detection of amygdalin.

Amygdalin was conjugated to bovine serum albumin using a novel, simple procedure to produce an immunogen for the production of polyclonal antisera in rabbits, and to keyhole limpet hemocyanin for use as the immobilised phase. The generated high titre antiserum was specific for amygdalin with low (0.01 – 1.3%) cross-reactivities with other closely related cyanogenic glycosides. An indirect competitive ELISA (ic-ELISA) was developed for amygdalin. The 50% inhibitory concentration (IC50) value was 0.05 µg/mL and the limit of detection was 0.2 ng/mL. The working range of the ic-ELISA was 10 ng/mL – 1 µg/mL. Correlation of results for analysis of food samples with an hplc procedure for amygdalin determination was excellent. The developed ELISA is a rapid, simple and cost-effective method for the detection and quantification of amygdalin in raw and processed foods for quality control monitoring that can be applied away from the laboratory.

AGFD 200 Survey of certified color additives in food products marketed in the U.S. using liquid chromatography Bhakti Petigara Harp, Enio Miranda-Bermudez, Julie N. Barrows, [email protected] of Cosmetics and Colors, U.S. ADA, College Park, MD We have surveyed the content of 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 in a variety of food products marketed in the U.S. in 2012. These seven “FD&C” color additives are required to be batch certified by the U.S. ADA (FDA) before they may be used in FDA-regulated food products. We conducted the survey using our recently developed and validated analytical method that involves extracting the color additives using product-specific techniques, isolating them from the non-colored components, and determining the analytes by liquid chromatography with photodiode array detection. The forty-six food products analyzed included beverages, frozen treats, dairy products, candies, icing, jellies, spices, dressings, sauces, and baked products. Total color additive content of products ranged from 1.9 mg/kg – 1221 mg/kg. FDA intends to use the new method for conducting a rigorous, comprehensive dietary exposure assessment of certified color additives.

AGFD 201Recent advancements for flavor analysis and food safety utilizing proton-transfer-reaction mass spectrometry (PTR-MS) Simone Jurschik1, Jens Herbig2, [email protected], Lukas Mmrk1, Christian Lindinger1, Philipp Sulzer1, Alfons Jordan1, Eugen Hartungen1, Tilmann Mark1,3. (1) IONICON Analytik GmbH, Innsbruck, Austria (2) Ionimed Analytik GmbH, Innsbruck, Austria (3) Dept. of physics, Ionphysics and Applied Physics, Innsbruck, Austria Here we present a multitude of technological advances for the application of PTR-MS in food and flavor research and food safety. These developments include the improvement of the sensitivities for high mass resolution time-of-flight based PTR-TOFMS instruments up to about 280 cps/ppbv (@6000 m/delta m) and 740 cps/ppbv (@2000 m/ delta m) for the detection of minute amounts of trace compounds and a new calibration device (Liquid-Calibration-Unit that evaporates liquid standards into a gas stream, producing defined concentrations of a large variety of volatile and semi-volatile aroma compounds. The benefits of these improvements are demonstrated with aroma studies (beer and soft drinks) and the detection of drugs in different beverages.

AGFD 202 Effect of Eugenia calycina leaf extracts against α-amylase and antioxidant activities by spectrophotometric and voltammetric assays in vitro Raquel Maria Ferreira de Sousa1, [email protected], Daiane Maria Oliveira1, Neire Moura de Gouveia2, Sérgio Antônio Lemos de Morais1, Foued Salmen Espindola2, Rodrigo Alejandro Abarza Munoz1, Roberto Chang1, Valeska Barcelos Guzman3, Danielle Reis Napolitano3, Alberto de Oliveira1. (1) Instituto de Química, Universidade Federal de Uberlândia, Minas Gerais Brazil (2) Instituto de Genética e Bioquímica, Universide da Federal de Uberlândia, , Minas Gerais Brazil Alternatives to glycemic control in diabetes are inhibitors of alpha-amylases because they block carbohydrates digestion. Polyphenols from natural sources besides have high antioxidant activity, have shown effective responses to diabetes. Eugenia calycina is a fruit plant of Myrtaceae family and native from Brazilian Cerrado. This work evaluated the ethanolic extract leaf partitions by total phenolic using Folin-Ciocalteu method, proanthocyanidin content by sulfuric acid/vanillin method, antioxidant activity by spectroscopic method (sequestration of 2,2-diphenyl-1-picrylhydrazyl free radical method and oxidation of the beta-carotene/linoleic acid system method) and electrochemical method by differential pulse voltammetry. The inhibition of alpha-amylase was evaluated with the GALG2CNP substrate and a saliva fraction enriched with alpha-amylase (HSA-f). The ethanol extract was partitioned in hexane, dichloromethane, ethyl acetate, n-butanol and water. The ethyl acetate partition showed promising results, indicating that their phenolic compounds can contribute to treatment of diabetes and its complications.

AGFD 203 Determination of Chinese honey adulterated with rice syrup by electrochemical sensor and chemometrics Jianrong Cai1, Xiaojuan Wu1, En Han1, Lina Zhou1, Anhong Zhou2, [email protected]. (1) School of Food and Biological Eng., Jiangsu Univ., Zhenjiang, China (2) Dept. of Biological Eng., Utah State Univ., Logan, Electrochemical sensor combined with a chemometrics has been used to detect four kinds of honey samples adulterated with rice syrup. Detection was based on the decrease in concentration of the natural antioxidants in honey. Twelve feature variables from cyclic voltammetry were extracted using principal component analysis (PCA). In this paper, four linear or non-linear classification models including support vector machine (SVM), radial function basis function neural network (RBF-ANN), linear discriminant analysis (LDA) and partial least squares (PLS) were constructed to distinguish different adulterated honey samples. Best classification models were achieved with RBF-ANN. The recognition rate of training set and prediction set reached 100%, just using the first three principal components (PCs). This work shows that electrochemical sensor combined

with chemometrics has a significant potential in detection of adulteration of honey samples with rice syrup and other food products.

AGFD 204 Fumigant toxicity of Mentha longifolia subsp. noeana essential oil on the Indianmeal moth Amin Purhematy, [email protected], Kamal Ahmadi, Mandana Moshrefi.Dept. of Plant Protection, Faculty of Agriculture, Shahid Bahonar Univ. of Kerman, Group of Entomology, Kerman, Iran (Islamic Republic of) The Indianmeal moth, Plodia interpunctella (Hübner)(Lepidoptera: Pyralidae), is the most economically important insect pest of many stored foods. Current practices for managing P. interpunctella using chemical fumigants provide only marginal control and cause environmental problems. The present study reports the use of Mentha longifolia (L.) Huds. subsp. noeana (Briq.) Briq. as an alternative for managing this pest. The toxicity of M. longifolia essential oil was evaluated by fumigant toxicity bioassay on second and last larval instars. After 96 hours, pure essential oil of M. longifolia (20 ppm.L-1 air) resulted 99±0.03 and 87.4±1.34 in second and last instars, respectively. This study demonstrated that M. longifolia has great fumigant toxicity against the Indianmeal moth and thus has the potential as an alternative for the common synthetic fumigants.

AGFD 205 Studies on the antioxidative and anti-inflammatory activities of polyphenols from alpinia galanga Han-Rong Lin1, Wen-Tuan Hsiao1, Min-Hsiung Pan2, Ching-Shu Lai2, Chi-Tang Ho3, Chih-Yu Lo1, [email protected]. (1) Dept. of Food Science, National Chiayi Univ., Chiayi, Taiwan Republic of China (2) Dept. of Seafood Science, National Kaohsiung Marine Univ., Kaohsiung, Taiwan Republic of China (3) Dept. of Food Science, Rutgers Univ., New Brunswick, NJ The aim of this work was to investigate the high potent chemical constituents which are responsible for antioxidative and anti-inflammatory properties in alpinia galanga. Alpinia galanga rhizomeswere first extracted with 95% ethanol. The ethanol-soluble fraction containing polyphenolic compounds were further partitioned with hexane and ethyl acetate. The significant free radical scavenging ability was shown in ethyl acetate fraction (AG-EtOAc) for DPPH assay. After applying for the size exclusion chromatography, AG-EtOAc constituents were fractionated into eleven eluents. Among these eluents, AG-EtOAC F8 showed the highest antioxidative ability. AG-EtOAC F8 and F9 demonstrated remarkable inhibitory effect on iNOS protein expression and COX-2 protein expression induced by lipopolysaccharide in RAW 264.7 cells, respectively. Both F8 and F9 showed great NO production inhibition. The F8 and F9 compounds were further purified and indentified by liquid chromatography/mass spectrometry and nuclear magnetic resonance. It is the first time to identify them in alpinia galanga.

AGFD 206 Concentrations of organochlorine pesticides in food samples taken from markets in Kazakhstan by optmized GC-MS method Yerbolat Sailaukhanuly, [email protected], Bulat Kenessov, [email protected], Farida Amutova.Center of Physical Chemical Methods of Research and Analysis, al-Farabi Kazakh National Univ., Almaty, Kazakhstan According to the data provided by Food and Agriculture Organization of UN, the amount of obsolete pesticides (OPs) located in Kazakhstan nowadays is around 10000 tons. According to the recent scientific data, relatively high concentrations of OPs are detected in environmental samples possessing high risks of their accumulation in vegetables and animals used as food by local population. The goal of the present research was to determine concentrations of organochlorine pesticides in local and imported food samples taken from markets in Kazakhstan.Analyses were conducted using GC-MS and optimized sample preparation that included extraction, cleanup by passing the extract through multi-layer adsorbent followed by evaporative concentration. The following samples were analyzed: meat, fish, dairy products, vegetables and fruits. In food samples, only metabolites of DDT were detected. Highest concentrations of 4,4'-DDE were found in samples of vegetables (131 ng/kg) and fish (118 ng/kg).

AGFD 207 Investigating the efficacy of antioxidants in prevention/mitigation of lipid peroxidation in cooking oils Ganesh Naik, [email protected], Ana Laura Ortiz Morales, Melina Baeza Villa.Chemistry, College of Saint Mary, Omaha, NE Frying is a commonly used process ranging from the food industry to home cooking. During the frying process, oils undergo lipid peroxidation and produce reactive aldehyde products such as 4-Hydroxynonenal and malondialdehyde. These compounds are known to react with DNA and Protein in the cells causing cytotoxicity. Lipid peroxidation can be prevented by the presence of polyphenolic compounds, which are naturally present in cooking oils, as well as by adding antioxidants. In our research project we used the Follin Ciolateau assay and its correlation with the extent of lipid peroxidation during the preparation of French fries to determine the polyphenolic content of cooking oils. Furthermore, we are also developing an HPLC-UV-Vis absorbance method to quantitate the malondialdehyde, the lipid peroxidation products formed during degradation of oils. The malondialdehyde standards used in this method were prepared by the hydrolysis of 1,1,3,3-Tetramethoxypropane.

AGFD 208 Comparison of water quality along an agricultural and an urban stream draining into the Wabash River Mitchell L Heuermann, [email protected], Megan Haas, Ronald Turco.Dept. of Environmental & Ecological Engineering, Purdue Univ., West Lafayette, Indiana Monitoring nutrient inputs to watersheds is vital to the assessment of water quality and eutrophication. While extensive testing has been done on Wabash River tributaries near West Lafayette, Indiana, analyses at multiple points along each had not been explored. Biweekly samples were taken from four points along Little Pine Creek and Elliot Ditch and were analyzed for total suspended solids, nitrate+nitrite, total phosphorus, and E. coli, following methods in the IDEM-approved “Quality Assurance Project Plan.” Little Pine Creek had average higher TSS and nitrate+nitrite levels, which was consistent with previous data. Elliot Ditch had higher average E. coli and TP levels, which opposed previous data and expectations. No trends were observed for nitrate+nitrite levels, but decreasing downstream

trends in TP were seen. Possible correlations were shown between TSS and E. coli and between TP and E. coli. Most importantly, large site-to-site fluctuations observed challenge the accuracy of single-point water analysis.

AGFD 209 Biological assessment of the anticancer bisindole alkaloid globospiramine Allan Patrick G. Macabeo1, [email protected], Warren S. Vidar1, Dale G. Nagle2, Susan Mooberry3. (1) Organic Synthesis and Phytochemistry Laboratory, Research Center for the Natural and Applied Sciences, Univ. of Santo Tomas, Manila, Philippines (2) Research Inst. of Pharmaceutical Sciences (RIPS), School of Pharmacy, Univ. of Mississippi, Univ., Mississippi (3) Cancer Theraphy and Research Center, Dept. of Pharmacology, The Univ. of Texas Health Science Center, San Antonio As a part of a continuing study to elaborate the biological potency of globospiramine, investigations directed towards its anti-cancer activity were undertaken. Cell viability assays versus leukemia, Hela, HUVEC, breast (type T47D and MDA-MB-231) and prostate cancer cell lines were carried out using MTT and SRB methods. Globospiramine was observed to be cytotoxic on these cell-lines at very low microgram/mL or micromolar concentration ranges implicating promising anti-cancer properties (HUVEC GI50 = 5.4 micro g/mL; K-562 GI50=1.4 micro g/mL; HeLa CC50 =6.1 microg/mL; T47D IC50=1.11 micro M; MDA-MB-231 IC50=1.17 microM; PC-3 IC50=1.77 microM). Reporter assay was performed on T47D cells lines transfected with pHRE-luc plasmid. While globospiramine had no effect on HIF activity at low concentrations, it had a significant inhibitory effect at concentrations greater than 5 mM under both chemical and physical hypoxia. In the mitochondrial respiration assay, globospiramine showed increased mitochondrial respiration rate slightly at 0.1 mM indicating little mitochondrial uncoupling activity. In the anti-tubulin polymerization assay, globospiramine was observed to be cytotoxicp, but appeared to have a very different mechanism of action as compared to the known anticancer bisindole alkaloids, vinblastine and vincristine.

AGFD 210 Phytochemical studies on the antituberculosis constituents of Goniothalamus sibuyanensis Allan Patrick G. Macabeo1, [email protected], Sebastian Schmidt2, Joerg Heilmann2, Scott Franzblau3, Grecebio Jonathan D. Alejandro4. (1) Phytochemistry and Organic Synthesis Laboratories, Research Center for the Natural and Applied Sciences, Univ. of Santo Tomas, Manila, Philippines (2) Institut fuer Pharmazeutische Biologie, Fakultaet Pharmazie, Universitaet Regensburg, Regensburg, Germany (3) Inst. for Tuberculosis Research, College of Pharmacy, Univ. of Illinois at Chicago, I (4) Plant Sciences Laboratory, Research Center for the Natural and Applied Sciences, Univ. of Santo Tomas, Manila, Philippines Tuberculosis (TB) is second among the leading infectious disease in the world. To address this problem, new types of potent anti-TB phytotherapeutics are needed. Several secondary metabolites of plant origin elicit interesting inhibitory activity against several species of mycobacteria. As part of our continuing effort in the search of anti-TB constituents from Philippine medicinal plants, we have investigated the secondary metabolites of Goniothalamus gitigensis (Annonaceae) for their in vitro inhibitory activity against M. tuberculosis H37Rv. The air-dried leaves of G. gitigensis were extracted with DCM-MeOH to afford a crude extract (GgD) which was further subjected to acid-base extraction to obtain the crude alkaloid extract (GgA). The non-alkaloidal organic layer was further fractionated via polarity-based solvent partitioning to give the petroleum ether sub-extract (GgP), ethyl acetate sub-extract (GgE) and n-butanol sub-extract (GgB). Sequential silica gel chromatographic purification of the extracts led to the isolation of three styrylpyrones and an alkaloid. Results of the MABA assay showed a moderately strong antitubercular activity for the isquinoline alkaloid with MIC of 16 mg/mL. Our study shows the potential of the endemic Annonaceae plant, Goniothalamus gitigensis as a promising source of antitubercular secondary metabolites.

AGFD 211 Effect of loading concentration and high pressure processing condition on crystalline emulsion Yuwen Ting, [email protected], Colin Li, Shiming Li, Chi-Tang Ho, Qingrong Huang.Dept. of Food Science, Rutgers Univ., New Brunswick, NJ Many emerging natural bioactive compounds are lipophilic and poorly absorbed when ingested orally. Since consumers prefer oral consumption as the least invasive intake method, many approaches were applied to augment bioavailability and therapeutic efficiency of lipophilic compounds. Formulating delivery systems for lipophilic compounds are challenging due to their high melting temperature and rapid crystalline behavior because these greatly affect the sample quality and storage stability. In the present study, compound loading concentrations (0.4% - 2%), temperature, and pressure processing conditions were varied to see their affect on the crystalline behavior and stability of the emulsion based system for polymethoxy flavones. These processing changes were evaluated in terms of crystal size and rheological behavior. The result indicated that increasing pressure and temperature increased crystal length, while higher compound loading concentrations promoted smaller crystal production. This study could be reference to develop emulsion-based systems for lipophilic bioactives in food and pharmaceutics industries.

AGFD 212 Anti-adhesion activity of milk whey oligosaccharides against Neisseria meningitidis Michal Korinek1,2,3, [email protected], Marko Toivanen2, Carina Tikkanen-Kaukanen2, Martin Dolezal3, Mohamed El-Shazly1,4, Balaji D. Barve1, Fang-Rong Chang1. (1) Graduate Inst. of Natural Products, Kaohsiung Medical Univ., Kaohsiung, Taiwan Republic of China (2) Dept. of Pharmaceutical Chemistry, Faculty of Pharmacy, Univ. of Kuopio, Finland (3) Dept. of Pharmaceutical Chemistry, Faculty of Pharmacy, Charles Univ. in Prague, Hradec Kralove, Czech Republic (4) Dept. of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, Ain-Shams Univ., Cairo, Egypt Neisseria meningitidis is a human specific pathogen causing life-threatening meningitis. Growing antibiotic resistance shed light upon anti-adhesion therapy. The inhibitory activity of the specific milk whey oligosaccharide fractions against the attachment of meningococcal pili was evaluated using a solid-phase inhibition assay in vitro. Acidic whey oligosaccharides were active,

particularly the highest molecular weight fraction (WAO 1). These oligosaccharides can be added to infant formulas and used as dietary supplements for high risk groups such as military personnel in combat missions.

AGFD 213 Commercial production of tagatose, a healthy functional food ingredient, by stepwise enzymatic process Yang Hee Kim, [email protected], Sung-Jae Yang, Seong-Bo Kim, Seung-Won Park.Food Ingredients R&D, CJ CheilJedang, Seoul Rep. of Korea The demand for functional sweetener is continually increasing to substitute sugar because eating sugary foods can lead to cavities and obesity. Many people want to enjoy sweets without health concern. Tagatose is a C4 epimer of fructose which is a naturally occurring sweetener and found in fruits and dairy products. It has very similar sweetness and sensory profile with processed sugar, while its glycemic index is very low and calorie value is only 1.5 kcal/g. The potential for application is also powerful due to its various attractive functional characteristics. However, tagatose exist in extremely small amount in nature and therefore mass production is necessary to commercialize it. An enzymatic process to achieve production of tagatose from lactose was described. Two enzymatic processes are involved in this system. Lactose is hydrolyzed into galactose and glucose by beta-galactosidase and then galactose can be converted into tagatose by L-arabinose isomerase. We have been improved enzymatic properties to enhance activity and thermostability. The microbial host system is improved to maximize enzyme expression level as well. Detail process and our stories for the development will be presented.

AGFD 214 Rapid detection of pesticides in fruit juice without sample preparation using high resolution chromatography and highly sensitive tandem MS Dimple Shah1, Jinchuan Yang1, Gordon Fujimoto2, Lauren Mullin1, Jennifer Burgess1, Kenneth Rosnack1, [email protected]. (1) Waters Corp., Milford, MA (2) Waters Corp., Beverly, MA Many published methods are capable of analyzing pesticides in fruit juice. However, sample preparation is required to remove matrix interferences. An LC-MS/MS method using a simple 'dilute-and-shoot' approach was employed. Highly sensitive tandem MS technology combined with high resolution separation on a reversed- phase column was performed. Simultaneous full scan data provided additional information on the background matrix components. Each of the 80 pesticides that were spiked were detected and quantified in orange juice. Quantification of the spiked pesticides showed that the majority of the pesticides could be detected at 5 ppb in orange juice without any further sample preparation. The dilute and shoot method was shown to provide excellent repeatability for more than 150 injections of orange juice. An incurred carbendazim residue was quickly and easily detected and quantified well below the reporting level and confirmed using ion ratios.

AGFD 215 Composition, larvicidal, and deterrence oviposition activity of Etlingera elatior essential oils against Aedes aegypti L.(Diptera: Culicidae) Patrícia Cristina Bezerra Silva, Daniela Maria do Amaral Ferraz Navarro, [email protected], Kamilla de Andrade Dutra, Geanne Karla Novais Santos.Fundamental Chemistry, Federal Univ. of Pernambuco, Recife, Choose a State 5, Brazil Essential oils and aqueous extracts were obtained by hydro-distillation of flowers of red torch, pink torch and porcelain variants of Etlingera elatior (Zingiberaceae), a widely cultivated tropical ornamental plant. GC/MS analyses revealed the presence of 43 components with dodecanal, dodecanol and alpha-pinene being the major constituents,. Oils from the three variants presented potent larvicidal activities against 4th instar Aedes aegypti with LC50 values of 33.47, 42.22 and 26.62 ppm for the red, pink and porcelain variant respectively. Aqueous extracts of the three variants were also active against the dengue mosquito larvae (LC50 values of 1.26, 7.68, and 0.97%, respectively). In further tests, dodecanal e dodecanol showed LC50 values of 50.88 and 7.76 ppm. Oils of three variants showed significant oviposition deterrent effects at concentration of 100 ppm, The study demonstrates that products with valuable biological activities can be produced from flowers of E. elatiorthat are not of commercial quality.

AGFD 216 Flavor analysis of wild and farm-raised shrimp by SPME-GC-MS Damien A. Narcisse, [email protected], Samatha Stein, Jessica D. Johnson, John Finley.Dept. of Food Science, Louisiana State Univ., Baton Rouge, LA Food, in particular seafood, is a staple of local culture, and Louisiana seafood is known throughout the world as a high quality food product. Shrimp, one of the most recognizable Louisiana seafood products, represents a large portion of the seafood economy in Louisiana. As the demand for high quality seafood such as shrimp increases throughout the world so does the desire to imitate high quality products and market them as such. Here, we suggest that certain characteristics, such as flavor profiles, can be unique to certain shrimp and used along with other characteristics to identify the origin of commercially available shrimp. Flavor profiles were determined by SPME-GC-MS after shrimp from various locations were collected and the tail meat was homogenized.

AGFD 217 Effects of ultra high-pressure homogenization (UHPH) on the volatile profile of almond beverages Marianita Perez-Gonzalez, [email protected], Joan-Josep Gallardo-Chacon, Dora-Cecilia Valencia-Flores, Victoria Ferragut.Dept. of Animal and Food Science, Univ. Autonoma de Barcelona, Bellaterra (Cerdanyola del Valles), Spain Almond beverages are of great interest as an alternative to milk. The analysis of the volatiles is related with relevant chemical changes and is indicative of the intensity of treatment applied. Volatiles were extracted using headspace SPME and GC-MS. Samples of untreated almond beverage, pasteurized, and ultra high-temperature processed (UHT) were analyzed and compared along with samples treated by UHPH at different pressures (200MPa, 300MPa) and temperatures (55C, 65C, 75C) to compare the influence of treatments applied and discuss the potential of UHPH as an alternative to conventional thermal treatments. Results have shown differences in the volatile profiles depending on the treatment employed and thermally derived volatiles

have been found. The main volatiles in most profiles were benzaldehyde and hexanal, the latter one may serve as a lipid oxidation marker.

AGFD 218 Ginger terpenes inhibit cancer stem cells in hypoxic neuroblastoma cells Erica Sujung Choe, [email protected], Namrata Karki, Jack N Losso.Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA Neuroblastoma is the most common extracranial solid tumor in children. The difficulty in treating neuroblastoma lies in its inherent complexity and mechanisms of drug resistance. The reasons for drug resistance in neuroblastoma include drug efflux, cancer stem cells, hypoxic regions within tumor cells, IMR-32 neuroblastoma cells were incubated with 0-0.15%(v/v) of ginger oil standardized to its eucalyoptol content, under normoxic or hypoxic conditions with 150 microM of CoCl2 and incubated at 37C and 5% CO2in a humidified incubator for 72 h. Eucalyptol up to 10 microM was ineffective but ginger oil at 0.075%(v/v) significantly decreased IMR-32 cancer cell viability, induced cell death by apoptosis, down-regulated the expression of HIF-1alpha under hypoxic conditions, and down-regulated Hsp90 alpha, VEGF, Akt, and bax, and the expression of CD133, CD24, and ABCG2. The efficacy of ginger oil against neuroblastoma cells is not associated with eucalyptol.

AGFD 219 Intracellular glutathione levels increase in response to polyphenolic extracts from Artemisia tridentata ssp. tridentata in cultured HepG2 cells Kaitlyn E. Eckert, [email protected], Carolyn Y. Dadabay.Dept. of Chemistry, The College of Idaho, Caldwell, Idaho US Polyphenols are found in fruits, vegetables, tea, and red wine. People with diets high in polyphenols have lower incidence of degenerative diseases. It is not clear whether the antioxidant properties or other cellular mechanisms are responsible. Artemisia tridentata ssp. tridentata produces high levels and variety of polyphenols. Previous work by our group indicates that sagebrush polyphenols are antioxidants in vitro. In this study, we investigated whether sagebrush polyphenols act as intracellular antioxidants by affecting the level of glutathione (GSH). HepG2 cells treated with sagebrush extract for 24 hours showed an increase in the levels of intracellular GSH. Sagebrush extract was fractionated using reverse phase HPLC and used to treat HepG2 cells. Relatively lipophilic components of the extract had the greatest effect on GSH levels. Retention times of components of the extract were determined. This study suggests that sagebrush polyphenolics are bioactive and could be exploited as dietary or therapeutic supplements.

AGFD 220 CETARS research training initiative in agriculture and related sciences Marco A. De Jesus1, [email protected], Felix R. Roman1, [email protected], Oscar J. Perales-Perez1, Edna Negron1, Winston de la Torre1, Jesus L. Borges2, Rolando Tremont3, Angela Gonzalez4, Jorge Gardea-Torresdei5.(1) Dept. of Chem., Dept. of Food Sci., Dept. of Crops and Agro-Environmental Sciences, Dept. of Eng. and Materials Sci, Univ. of Puerto Rico, Mayaguez,(2) Dept. of Chemistry, Univ. of Puerto Rico, Aguadilla,(3) Dept. of Chemistry, Univ. of Puerto Rico, Humacao,(4) Dept. of Biology, Chemistry and Environmental Ciences, Inter-American Univ., San German, Puerto Rico (5) Dept. of Chemistry, Univ. of Texas, El Paso The complexity of arising problems in modern agriculture also demands an interdisciplinary focus and a strong scientific background. As a result, innovative outreach as well as research-training are crucial aspects to increase the number of highly-qualified professionals involved in agriculture and related disciplines such as, food chemistry, food safety, soil analysis, crop protection and environmental chemistry. The CETARS initiative is an interdisciplinary and collaborative effort between UPRM, UPRA, UPRH, IAUPR-SG and UTEP under the sponsorship of the USDA to consolidate a robust education and research pipeline aimed to attract, retain and graduate minorities thus improving the participation of underrepresented groups in areas critical to ensure our national food and agriculture supply. An assessment of the project effectiveness to train and retain young professionals in emerging agricultural fields is discussed. Project effectiveness on merging new advances in nanotechnology, and chemical sensing with food and agricultural technology is presented.

AGFD 221 Comparison of the nutritional and antioxidant properties of native and introduced fruits Susan B Smith1, [email protected], Stephanie Schroeder1, Gloria Wink1,2, Todd Pagano2. (1) Thomas H. Gosnell School of Life Sciences, Rochester Inst. of Technology, Rochester,(2) Laboratory Science Technology Program, Rochester Inst. of Technology, Rochester, NY Wild fruits provide an important food resource for wildlife and the nutritional and biochemical composition of these fruits varies among plant species. The fruit phenol content is linked to antioxidant capacity, which can protect against oxidative stress, and the energy and fat content are indicators of nutritional quality. The goal of our study was to compare the nutritional composition, total phenol content, and antioxidant capacity among native and introduced species of fall-ripening fruits that are common in the western Finger Lakes Region of NY. Energy density and fat content were measured using bomb calorimetry and Soxhlet extraction, respectively, and total phenol content was measured using a microplate-adapted Folin assay. Our results suggest that native fruits are of higher nutritional value for wildlife like migrating songbirds that locally consume these fruits, while preliminary results do not show a clear difference in total phenol content.

AGFD 222 Extractive pentafluorobenzyl alkylation followed by headspace solid-phase microextraction as a quantification method for volatile thiols in wines Lauren E Musumeci, [email protected], Imelda Ryona, Gavin L Sacks.Dept. of Food Science, Cornell Univ., Geneva, NY An improved method for quantification of thiol contributors in wine aroma by headspace solid-phase microextraction (SPME) coupled to gas-chromatography electron-impact ionization (EI) mass spectrometry was developed. Thiols are converted to pentafluorobenzyl derivatives by extractive alkylation, the organic layer dried, and reconstituted in aqueous buffer prior to SPME analysis. Optimal extractive alkylation parameters (pH 12) and SPME parameters (70 0C, 60 min) were determined by statistical experimental design. Using 40 mL wine samples, achievable

limits of detection for 3-mercaptohexanol (3MH), 4-mercapto-4-methyl-2-pentanone (4MMP), and 3-mercaptohexyl acetate (3MHA) were 19 ng/L, 3 ng/L, and 31 ng/L, respectively. Good linearity (R2>0.99) was achieved over 2 orders of magnitude. The method was scalable by pooling extracts over a sample size range of 10 to 160 mL, resulting in corresponding improvements in limits of detection. The method also permits analysis of derivatives of lower molecular weight thiols, such as H2S and CH3SH, in the same analysis.

AGFD 223 Short-term antihypertensive effect of egg white protein peptide in spontaneously hypertensive rats Zhipeng Yu1,2, [email protected], Wenzhu Zhao1,2, Yongguang Yin1, Jingbo Liu1, Feng Chen2. 1) JiLin Univ., Changchun, Jilin China (2) Dept. of Food, Nutrition, and Packaging Sciences, Clemson Univ., Clemson, SC The purpose of the work was to evaluate cell viability of egg white protein peptide RVPSL (Arg-Val-Pro-Ser-Leu), which had been characterized previously in vitro as a potent inhibitor of angiotensin-converting enzyme (ACE), and to investigate antihypertensive effect in spontaneously hypertensive rats. In the current work, cell viability of RVPSL was measured by MTT method. Subsequently, in vivo antihypertensive effect of RVPSL orally administered was evaluated by the tail-cuff method. The systolic blood pressure and the diastolic blood pressure of rats were measured before administration and also 5, 10, 15, and 20 h post-administration. The results showed that RVPSL at 6 mg/ml was not toxic to HepG2 cells. Our founding also indicated that short-term antihypertensive effect of RVPSL administration at a dose of 50 mg/kg b w was comparable to Captopril at 10 mg/kg b w dose. Therefore, egg white protein peptide may be useful to prevent or treat hypertension.

AGFD 224 Biochemical characterization of 1-aminocyclopropane-1-carboxylate (ACC) deaminases from nitrogen-fixing bacteria Alyssa Renn, [email protected], Betsy Martinez-Vaz.Dept. of Biology, Hamline Univ., St. Paul, Minnesota Agriculture is dependent on biologically fixed nitrogen occurring between rhizobacteria and plants. Elevated levels of ethylene inhibit the association between plants and rhizobacteria preventing nitrogen fixation. The enzyme 1-aminocyclopropane-1-carboxylate deaminase (ACCD) decreases the level of ethylene in plants by converting 1-aminocyclopropane-1-carboxylate (ACC), a precursor to ethylene, to α-ketobutyrate and ammonia. This study investigated ACCDs among 48 Sinorhizobium strains. Genomic analysis revealed proteins with a range of 33 to 100% identity to previously reported ACCDs. The ACCD homologs were analyzed using biochemical assays, sequence alignments and comparative 3D modeling of pyridoxal-5'-phosphate (PLP) active sites. Biochemical assays showed that only proteins with highly conserved amino acid sequences (>90%) catalyzed the conversion of ACC to alpha-ketobutyrate and ammonium. Sequence alignments and comparative 3D modeling of the PLP active sites suggest that enzymatic inactivity is due to the absence of a hydrogen bonding from a glycine residue to the nitrogen atom of PLP cofactor.

AGFD 225 Chemometric analysis method evaluation for near infrared (NIR) spectroscopy: Detection of soybean and pea adulterants in skim milk powder (SMP) Claire Chang1, [email protected], Xitong Li2, Lucy Botros3, Jeffrey Moore3, Paden Skinner1, Joseph Jablonski1, [email protected]. (1) Center for Food Safety and Applied Nutrition, ADA, Bedford Park, IL (2) Illinois Inst. of Technology, Inst. for Food Safety and Health, Bedford Park, IL,(3) USP, Rockville, MD Soy and pea proteins are potential economic adulterants for skim milk powder because of their low cost and high protein content. Mass spectrometry, electrophoresis and immunological methods have been used to identify plant proteins in adulterated skim milk powder. In this study, diffuse reflectance FT-NIR followed by partial-least squares (PLS, Quant+ ) and soft independent analysis of class analogy (SIMCA, Assure ID )methods were used to quantify and classify the adulterant precentage. SMP adulterated with soy or pea powder in range 1 - 10% w/w were analyzed. NIR spectroscopy provides rapid results, good detection limts (near 1%) and good classification rates for soybean and pea protein mixed in skim milk powder. Variable selection (wavelength range) and pre-processing methods for chemometric analysis are discussed.

AGFD 226 Changes in hardness, microstructural properties of fat crystal networks during storage Xia Zhang1, Lin Li1,2, He Xie1, Zhili Liang1, Jianyu Su1,2, Guoqin Liu1,2, Bing Li1,2, [email protected].(1) College of Light Industry and Food Sciences, South China Univ. of Technology, Guangzhou, Guang Dong, China (2) Guangdong Province Key Laboratory For Green Processing, China Effects of storage at 0C,10C, 20C,30C,40C for 28 days on hardness, microstructural properties of two palm oil-based shortening networks were studied. For the samples with different melting point of 44.1C and 54.5C rod-like aggregates and spherulite aggregates appeared and crystalline intensity increased with storage time at all temperature. The network of sample A (44.1C) was filled more and the hardness increased with storage time increasing at 0C-20C when the network turned to be more loose and the hardness decreased at 30C-40C. For the sample B (54.5C), the network was filled more and the hardness increased with storage time increasing at 0C-30C when he network turned to be more loose and the hardness decreased with storage time at 40C.The fractal dimension of sample A and B got maximum at20Cand 30C for 28 days. These findings have important implications on controlling storage stability of palm oil-based shortening. This work was financially supported by NNSF (No. 31130042 and No. 20976061), NKT R&D Program (No. 2012BAD37B01), NCET-10-0395 and FRFCU-SCUT (No. 2011ZZ0084).

AGFD 227 Fractionation of cottonseed flour for improving its adhesive properties Zhongqi He, [email protected], H. N. Cheng, Dorselyn C. Chapital, Catrina V Ford, Michael K Dowd.Southern Regional Research Center, USDA-ARS, New Orleans, LA As early as the1950s, cottonseed flour (i. e. meal) was tested for use as wood adhesives. Recently, renewed interest exists in the use of plant proteins as wood adhesives, as these materials are renewable

and biodegradable. In this research, we separated cottonseed flour into several fractions with different solubility and tested their adhesive properties when bonded to wood composites. Our results indicated there was no significant difference in the adhesive properties between the flour residues separated by two-step sequential extractions with water/NaCl (1M) system and buffer (35 mM Na phosphate, pH 7.5)/NaCl (1 M) system. Compared to the unfractionated cottonseed flour, however, the adhesive behavior of the water- and buffer-extracted residues was improved in respect to tensile strength and number of wood strips broken. Further extraction of the flour residues with 1 M NaCl lowered the adhesive performance of cottonseed flour. Findings in this research may provide an economic way to prepare cottonseed flour-based wood adhesives.

AGFD 228 Screening of Corn Silk biochemistry extracts for alpha-glucosidase and alpha-amylase inhibitory activities Wenzhu Zhao1,2, [email protected], Zhipeng Yu1,2, Yongguang Yin1, Jingbo Liu1, Feng Chen2. (1) JiLin Univ., Changchun, Jilin China (2) Dept. of Food, Nutrition, and Packaging Sciences, Clemson Univ., Clemson, SC The aim of the experiment was to investigate alpha-Glucosidase and alpha-amylase inhibitory activities of extracts from Corn Silk (Chinese herbal medicine.) Corn Silk was used in folklore medicine in order to authenticate some of its therapeutic claims. The anti-diabetic activity in vitro of petroleum ether and ethanol extracts of Corn Silk was investigated. Under the optimum extraction and analysis conditions, the petroleum ether and ethanol extract constituents were identified respectively in Corn Silk. The results of the anti-diabetic activity in vitro showed that the petroleum ether extract was more effective inhibit alpha-Glucosidase than the ethanol extract. The IC50 inhibitory concentration exhibited by the petroleum ether extract inhibit alpha-Glucosidase and alpha-amylase was separately 40 mg/ml and 38mg/ml. The IC50 inhibitory concentration exhibited by the ethanol extract was separately 80 mg/ml and 47mg/ml. These studies indicate the potential of using Corn Silk as a functional food product with the anti-diabetic activity.

AGFD 229 Use of tung oil as a reactive toughening agent in resins of unsaturated polyester terminated with dicyclopentadiene Chengguo Liu1,2, [email protected], Yonghong Zhou1. (1) Inst. of Chemical Industry of Forestry Products, Chinese Academy of Forest, Nanjing, Jiangsu China (2) Inst. of Forest New Technology, Chinese Academy of Forest, Beijing, China Tung-oil-modified unsaturated polyester (UPE-TO) with a TO content of 0-20 % was synthesized via the Diels-Alder reaction between the tung-oil triglyceride and the unsaturated polyester terminated with dicyclopentadiene at the later stage of polycondensation. The prepared UPE-TO was characterized by IR, 1HNMR, and gel permeation chromatography. The UPE-TO products were further blended with the styrene comonomer and cured via free-radical polymerization to give a crosslinked thermosetting polymer. Mechanical and thermal properties of these biomaterials were presented and the results showed that the toughness were increased obviously as the increase of the TO content. The optimum amount of tung oil was 10% because its polymer matrix gave a best stiffness-toughness balance. Scanning electron microscopy was employed to produce a surface morphology and dynamic mechanical analysis was conducted to study the thermo-mechanical properties. These tung oil-based polymers show promise as an alternative to replace petroleum-based materials.

AGFD 230 Comprehensive 2D gas chromatography for the characterization of volatile compounds in cape gooseberry Magdalena Kupska, [email protected], Tomasz Chmiel, Jacek Namiesnik.Dept. of Analytical Chemistry, Gdansk Univ. of Technology, Gdansk, Poland Popularity of cape gooseberry fruits as a component of the human diet is increasing in different geographic regions of the world. The fruits taste like a sweet tomato and are rich source of vitamins A, C, and B-complex. Major bioactive compounds isolated from Physalis peruviana L. includes: physalins, glycosides, C28 steroidal lactones and withanolides. In addition, they are commonly used in folk medicine for their pharmacological properties including antitumor, antimicrobial, antipyretic, diuretic, immunomodulatory and anti-inflammatory activities. In the available literature on analytical studies of cape gooseberry can be find information about the profile of volatile compounds obtained using GC-FID. Application of more sophisticated analytical techniques such as comprehensive two-dimensional gas chromatography in combination with time-of-flight mass spectrometry (GC-GC-TOFMS) provides the ability to perform more detailed research. The analyses were carried out using solid phase micro-extraction (SPME) as a sample preparation technique and GC-GC-TOFMS for the identification and quantification of analytes.

AGFD 231 QuEChERS extraction method for analysis of polyaromatic hydrocarbons (PAHs) in grilled hamburger Emily R Barrey, [email protected], Olga Shimelis, Katherine K Stenerson, Michael Ye.Supelco, Bellefonte, PA Persistent organic pollutants (POPs) are compounds not easily degraded by normal processes. They persist in the environment for long periods of time. POPs encompass harmful man-made compound classes such as dioxins, polychlorinated biphenyls (PCBs), chlorinated pesticides, and polyaromatic hydrocarbons (PAHs). Quick, Easy, Cheap, Effective, Rugged, Safe (QuEChERS) sample preparation approach developed by Anastassiades and Lehotay (1), was applied to the extraction of PAHs from grilled hamburger prior to GC analysis. Fatty foods are challenging matrices as the fats get extracted along with the target analytes, causing interferences and/or sensitivity issues during analysis. A new zirconia based QuEChERS sorbent was applied to this challenge. Data will demonstrate improved performance in each area. [1] Anastassiades, M; Lehotay, S. J.; Stajhbaher, D.; Schenck, F. J. Fast and easy multiresidue method employing acetonitrile extraction/partitioning and “dispersive solid-phase extraction” for the determination of pesticide residues in produce. J. AOAC Int. 2003, 86, 412-431

AGFD 232 Use of tea bags containing orange peel for removal of toxic metals from drinking water Juan Reyna4, [email protected], Alka Shukla1, Bindu Chakravorty2, Xiaohui Cai3. (1) Nat. Sci., Southeast Coll. (HCCS), Houston, TX

(2) Physical Sci., Northeast Coll. (HCCS), Houston, TX (3) Chemistry/Physics, Univ. of St. Thomas, Houston, TX (4) Physical Sci., Central Coll. (HCCS), Houston, TX This study is a contribution to the development of low cost, low tech solutions for treatment (removal of metals) of drinking water for small families. We have used orange peels because they are widely available as waste material in homes at no cost. The treatment method does not employ any electrical or mechanical devices. In the present work, orange peels were collected after eating the fruit, dried and powdered before placing about 2g of the powder in tea bags. The tea bags were placed in sample water containing known concentration of Pb and Cd (1-10ppm). Solutions samples were drawn periodically and were analyzed using atomic absorption spectroscopy. We find substantial metal ion removal efficiency in 2-5 minutes. We have examined the effect of mass of adsorbent, concentration of metals, time and pH among other things. We examined the adsorption data with Langmuir or Freundlich adsorption isotherms, though mechanism is not clear. These results are encouraging as orange peels are readily available for the most part of the world.

AGFD 233 Fractional isolation and structural characterization of soluble polysaccharides from blueberry fruits Jia Deng1,2, [email protected], Zheng-jun Shi1, Hui-min Liu2. (1) College of Forestry, Beijing Forestry Univ., Beijing, China (2) College of Forestry, Southwest Forestry Univ., Kunming, Yunnan China Cell wall polysaccharides from rabbiteye blueberry (Vaccinium ashei) fruits, a fruit with extremely high nutritional and economical values, were successively fractionated by water, EDTA, Na2CO3, 4% KOH, and 14% KOH solutions. The sequential treatments totally yielded 36.02% soluble polysaccharides of the dry cell wall material. High-performance anion exchange chromatography and spectroscopy analyses indicated that water-, EDTA-, and Na2CO3-soluble polysaccharide fractions were mainly composed of pectins, followed by minor amounts of glucans and arabinogalactans. The composition of the pectic polysaccharides was galacturonic acid (37.36-63.56%) and neutral sugars (36.44-62.64%). Arabinose, galactose, and glucose were detected as the major neutral sugar components, while rhamnose, xylose, and mannose were identified as the minor constituents in the isolated pectic fractions. The two KOH-soluble fractions isolated were mainly composed of hemicellulosic polysaccharides, in which xylose was the predominant neutral sugars (69.98-77.16%), followed by minor amounts of galactose, glucose, arabinose, and mannose. The isolated hemicellulosic polysaccharide fractions could be defined as a linear beta-(1→4)-linked-xylopyranosyl.

AGFD 234 Vitamins: Is one a day enough? Shobha Tewani1, [email protected], Varattur D. Reddy2.(1) Herricks High School, New Hyde Park, NY (2) Dept. of Physical Sciences, Kingsborough Community College/CUNY, Brooklyn, NY The nutrients in our food are absorbed by the intestinal wall, enter the blood circulation and are transported to parts of the body where they are needed. The extent of absorption of a nutrient depends on its molecular physiochemical properties, in particular the lipophilicity. Efficiencies of absorption of B1, B2, B3, B5 and B6 vitamins were determined in the human small intestine. Partitioning between n-octanol/water was used as a model to mimic intestinal absorption. Vitamins B3 and B6 were found to have more efficient absorption compare to vitamins B1, B2, and B5, as their lipophilicities would suggest. Daily doses of these vitamins were also calculated from their absorption efficiencies and amounts required by our body, and compared to the quantities included in the multivitamin supplements.

AGFD 235 Comparison of carbon nanotube/nafion and colloidal gold/chitosan modified screen-printed electrodes by electrochemical immunosensor for detection of zearalenone in cereal samples Yuan Kai Wang, [email protected], Ya Xian Yan, Heng an Wang, Jian He Sun.School of Agriculture and Biology, Key Laboratory of Veterinary Biotechnology, Shanghai, China Two different electrochemical immunosensor based on carbon nanotube/nafion and colloidal gold/chitosan modified screen-printed electrodes (SPE) were prepared for detection of zearalenone respectively. The amplified signals were observed from these two modified SPEs, when compared with bare SPE. The concentrations of colloidal gold nanoparticles, chitosan, carbon nanotube, nafion, coating antigen, monoclonal antibody, HRP-labeled second antibody were optimized respectively. According to the optimum concentration, the regression equations were y= -0.5156x+3.7807(R2=0.99) for carbon nanotube/nafion modified SPE, and y= -0.7227x+2.8920(R2=0.97) for colloidal gold/chitosan modified SPE. The working dynamic ranges were 2.51-39.8 ng/ml and 0.347-1.5 ng/ml, and the detection limits were 1.58 and 0.18 ng/ml, for carbon nanotube/nafion and colloidal gold/chitosan modified SPEs respectively. The spiked corn and wheat samples were determined and the recovery rates were 91.8%-117.2% and 92.7% -117.0% respectively. The relative standard deviations were all below 15%. Morphological observation of carbon nanotube/nafion and colloidal gold /chitosan modified SPEs by scanning electron microscope (A. carbon nanotube/nafion modified electrode, C. colloidal gold /chitosan modified electrode), and in solutions by transmission electron microscopy (B. carbon nanotube/nafion, D. colloidal gold nanoparticles)

AGFD 236 Chloroform extraction of Humulus lupulus compounds with characterization by gas chromatography-mass spectroscopy Ben Martin, [email protected], Francis Mann.Dept. of Chemistry, Winona State Univ., Winona, MN Hops are an essential ingredient in flavoring and preserving beer. Hops contain two main types of compounds: alpha-acids and beta-acids, which are the essential oils. I studied these volatile compounds such as humulone, an alpha-acid, and myrcene and humulene, which are bea-acid. Humulone, like other alpha-acids, gives beer a bitter flavor via isomerization. Unlike alpha-acids, beta-acids flavors are based on which chemical compounds are present in the hops. For example, myrcene produces a floral, citrus, and piney flavor, while humulene creates a spicy, and herbal aroma. Additionally I investigated the effect on my compounds of interest during the brewing process, more specifically when and how the hops were added. The relationship

between bitter and aroma is crucial for obtaining the desired taste. Chloroform is used to extract the desired volatile compounds from my hops; this allowed me to use Gas Chromatography-Mass Spectroscopy to visualize and identify the desired compounds.

AGFD 237 Ocimum basilicum (basil) growth and nutrient uptake in soil-compost systems amended with phytohormones monitored by ICP-MS Laura V. Ramirez1, [email protected], Martha L. Lopez-Moreno2.(1) Dept. of Biology, Chemistry and Environmental Sciences, Inter American Univ. of Puerto Rico - San Germán, Puerto Rico (2) Chemistry Dept., Univ. of Puerto Rico, Mayaguez, Basil (Ocimum basilicum) is an herb known by its flavor and aroma; therefore commonly used for culinary purposes. Because of Basil's popularity among cooks, improvement of its nutritional content may help improve population nutrition. The availability of nutrients in soils as well as its characteristics may affect the yield and quality of crops. In this study, soil was modified by integration of compost and commercially available phytohormones, Indole-3-acetic acid and Kinetin. The aim of this study was to promote an increase nutrient uptake capacity of basil by phytohormone treatments and soil-compost systems. Some macronutrients and micronutrients (Mg, K, Fe, Cu) were quantified in basil leaves and stems by ICP-MS. Results showed that some plants grown in soil or soil-compost mixture amended with phytohormones had more nutrients and were larger in size. These results may suggest that phytohormones increased the nutrient uptake by basil plant, however further studies are needed.

AGFD 238 Inhibition of the oxidation of acetophenone by aqueous extracts of edible fruits and vegetables Tajeve A Wright-Young, [email protected], Shelby L. Edwards, [email protected], Stephen Igwe, [email protected], Lovell Agwaramgbo.Chemistry, Dillard Univ., New Orleans, Louisiana Fruits and vegetables have been reported to have antioxidant potential in biological systems. However, limited research has been reported on the ability of aqueous plant extracts to inhibit chemical oxidation reactions. We report here (a) the effect of fruits and vegetables on the oxidation reaction of acetophenone by commercial bleach containing NaOCl (b) that the oxidation of acetophenone by bleach is chlorine-induced. acetophenone was respectively treated with equal volumes of chlorinated bleach and water, chlorine-free bleach and water, and chlorinated bleach and aqueous extracts of various vegetables and fruits, respectively. The results suggest that oxidation product, benzoic acid, was formed when acetophenone was treated with chlorinated bleach in water while no oxidative product was formed in similar reaction with chlorine free bleach in water or in chlorinated bleach and plant extracts. We conclude that some plant extracts inhibited acetophenone oxidation and that the bleach oxidation of acetophenone is chlorine induced.

AGFD 239 Crosslinking of carboxylated cellulose with diamine compounds Casey D. Foley, [email protected], Kevin M. Hartman, David S. Karpovich.Dept. of Chemistry, Saginaw Valley State Univ., Univ. Center, Michigan The manufacture of bioplastics is of great interest because of the availability of renewable biomass from agricultural and biofuel industry byproducts. Bioplastic formulations have been made by reacting carboxycellulose with soy protein feedstocks followed by compression molding the solid product into desired shapes. However, soy protein has a very low number of free amines per polymer chain thereby limiting the bonding with the carboxycellulose. We are now exploring the use of small diamine compounds to crosslink carboxycellulose. The reaction of ethylenediamine with carboxycellulose and subsequent compression molding yielded samples with bulk densities of approximately 1.49 g/cm3; this is a modest increase over bioplastics made with carboxycellulose and soy protein. Tensile strengths are similar to those of soy protein-carboxycellulose bioplastics, ranging from 10.10 to 16.33 MPa. Further analysis of the diamine-carboxycellulose composites includes infrared spectroscopy, Raman spectroscopy, thermogravimetric analysis, and differential scanning calorimetry.

AGFD 240 Developing a spectroscopic fingerprint for the 7X formula Ashley Bonner, [email protected], Amberley Dearmon, [email protected], Allyson Brislinger, Kendall Fant, Erica Keith, Haley Leach, AJ Swift, Dallas Thomas, Carly Williamson, Jeremy M. Carr.Dept. of Chemistry and Biochemistry, Huntingdon College, Montgomery, AL The recently published photograph of Everett Beal s research notebook has prompted a new interest in formulating 7X, the purported “secret ingredient” in Coca-Cola. Inspired by the renewed efforts to formulate the iconic beverage, we prepared Huntingdon College (HC) 7X, according to the Beal recipe, to establish a spectroscopic signature of the mixture by FTIR, which can be compared to spectra of Coca-Cola. Analysis of Huntingdon College (HC) 7X showed high concentrations of limonene and eugenol. FTIR analysis of the organic extracts of Coca-Cola show no clear presence of limonene, suggesting that 7X is only a minor contributor to the current Coca-Cola formula.

AGFD 241 Poisoner's cupboard: The long (and sometimes homicidal) history of arsenic in everyday life Deborah Blum, [email protected]. of Wisconsin-Madison, The story of the element arsenic is a story of human history through a uniquely poisonous lens. One of the earliest realized poisonous elements, homicidal uses of arsenic can easily be traced back to the Middle Ages. But these were notably murders at the upper levels of society. It wasn't until the 19th century - and the rise of industrial use of elements such as arsenic - that it became the poison of the everyday citizen, the weapon of choice for serial poisoners. This relates to the fact that arsenic was widely available - in medicine, in cosmetics, as a pesticide and even as a coloring agent in food. My talk will explore the rise of arsenic for both commercial and homicidal use, the rise of forensic toxicology that grew up as a result and the consequences, even today, of our long and close relationship with history's most important poison.

AGFD 242 Distribution of arsenic in soils of the conterminous US David B. Smith, [email protected], William F. Cannon, Laurel G. Woodruff.U.S. Geological Survey, Denver, Colorado The U.S. Geological Survey recently completed a soil geochemical survey of the conterminous US. The project was based on sampling of 4,800 sites (1 site per approximately 1,600 km2). At each site a sample from 0 to 5 cm depth was collected along with samples from the soil A and C horizons. Each sample was sieved to <2 mm and then ground to <150 μm prior to chemical analysis for 45 major and trace elements. Arsenic was analyzed by hydride-generation atomic absorption spectrometry following fusion in sodium peroxide and sodium hydroxide. For all three sample types, arsenic varied by approximately three orders of magnitude from less than 0.6 mg/kg to about 1,000 mg/kg, with a median of 5.2 mg/kg for the 0-5-cm and A-horizon soils and 5.7 mg/kg for the C horizon material. Composition of the soil parent material was the primary control on spatial distribution.

AGFD 243 Sources and persepectives of arsenic in the environment Kevin L. Armbrust, [email protected] of the State Chemist - Mississippi, Mississippi State Arsenic has a long history and engenders a picture of poison in the minds of the general public, however it is important to realize it is a naturally occurring element with varied sources. Unlike organic compounds like chlorinated hydrocarbons such as PCBs and DDT, metals such as arsenic are not man-made. All arsenic comes from nature however its varied forms and distribution within environmental systems can be manipulated by man's activities. By far the major inputs are from biogeochemical distribution from sources in soil or atmospheric inputs from volcanism. Distribution and biotransformation in marine ecosystems result in the presence of arsenic in seafood. Transformation processes within soil and sediment can result in forms that are bioavailable for plant uptake and allow it to enter the food supply. Such processes are not static. They are dynamic and can dramatically impact the amount, form, and ultimately the toxicity of arsenical compounds in food or water. These dynamic processes must be considered in any risk assessment for arsenic, and aggregate sources should be factored into any assessment of overall exposure.

AGFD 244 Arsenic speciation, biotransformation, and toxicity in the environment Lena Ma, [email protected] of Environment, Nanjing Univ., ChinaSoil and Water Science Dept., Univ. of Florida, We will discuss arsenic speciation and toxicity in terrestrial and aquatic environment. While inorganic arsenic dominates terrestrial environment, organic arsenic is more common in marine organisms. Organic arsenic is less toxic, with arsenite being more mobile and toxic than arsenate. We will also cover arsenic biotransformation, which is considered detoxification mechanism for many organisms. While microbial arsenic transformation reduces toxicity for bacteria, it significantly impacts arsenic mobility in the environment. Arsenic is immobile in aerobic environment but it becomes mobile under anaerobic environment upon reduction of Fe and/or arsenate. Though marine organism contains higher level of arsenic compared to terrestrial organisms, it is mostly present as less toxic organic species. However, some may contain high levels of inorganic arsenic, making it unsafe to consume. Arsenic speciation is important not only for determining arsenic mobility and toxicity in the environment but also helps to enhance food safety and minimize human exposure.

AGFD 245 Arsenic behavior in flooded rice soils Philip A. Moore, Jr., [email protected], Rufus Chaney.Univ. of Arkansas, USDA/ARS, Fayetteville Recent reports indicate that arsenic (As) levels in rice are relatively high compared to other grains. This results because rice is grown under flooded conditions and As is a redox element. Arsenic behavior in soils is also influenced by iron (Fe) and manganese (Mn), both of which are also redox elements. When soils are flooded, the lack of oxygen forces microorganisms to use alternate electron acceptors for respiration, such as Fe and Mn. This causes the soil redox potential (Eh) to decrease following flooding. This reduction not only causes an increase in dissolved Fe and Mn in solution, it results in an increase in dissolved phosphorus (P), because P is adsorbed on Fe and Mn oxides and hydroxides. Arsenic has four oxidation states: arsenate (5+), arsenite (3+), arsenic (0), and arsine (3-), although arsenic and arsine are unstable in soils. Under oxidized soil conditions As is present as arsenate (As5+); under reducing conditions As5+ is reduced to As3+(arsenite). Under very reducing conditions As can be methylated by bacteria to form monomethylarsonic acid or dimethylarsinic acid. Hence, soil solution As concentrations initially increase when a soil is flooded due to release from Fe and Mn compounds that are reduced. As soils become more reducing, As solubility increases further when As5+ is reduced to As3+. Arsenic concentrations have been shown to be lower in soil solution and grain of rice grown in fields that are intermittently flooded compared to continuously flooded, which is likely due to higher Eh.

AGFD 246 Arsenic in rice and rice products: FDA activities Philip C Spiller, [email protected], William R Mindak, Donald Zink, Suzanne Fitzpatrick.Center for Food Safety and Applied Nutrition, US ADA, College Park, MD Several organizations, including the FDA, have released reports about the level of total and inorganic arsenic in rice and various rice products during the past year. The FDA launched an initiative to address the concerns about this issue. Consumer information, Q&As and results for over 1000 samples have been posted on the Internet. Products tested included rice, cereals, rice beverages, rice based snacks and rice cakes. A comprehensive assessment of potential health risks is in progress. The agency will evaluate strategies designed to limit arsenic exposure from rice and rice products and is working with other government agencies, industry, scientists, consumer groups and others to study the issue and assess risks. The talk will review FDA's past activities, highlight the current risk assessment and discuss possible future efforts to limit arsenic exposure which may include consumer guidance and regulation.

AGFD 247 Recent studies on the bioavailability of dietary (poly)phenolics Alan Crozier, [email protected] of Medicine, Univ. of Glasgow, Glasgow, UK HPLC-tandem mass spectrometry is now is now used widely as an the analytical tool in studies on the bioavailability of dietary (poly)phenolics. Recent information on the absorption, disposition, metabolism and excretion of hydroxycinnamates, ellagitannins and various flavonoids that has been obtained in acute human feeding studies with teas, coffee, berries and fruit juices will be summarised. Typically, aglycones released by the action of cytosolic b-glucosidases or lactase phlorizen hydrolase in the small intestine appear in the circulatory system as glucuronide, sulfate and methyl metabolites 1-2 h after ingestion. Studies with ileostomists in which ileal fluid collected after ingestion was analysed indicate that substantial amounts of dietary (poly)phenols pass from the small to the large intestine where as a result of the action of the colonic microflora, a diversity of phenolic catabolites are produced. Evidence indicates that these catabolites are absorbed into the circulatory system and can be subjected to some degree of phase II metabolism before excretion in urine in substantial amounts. Of particular interest in this context are valerolactones, derived from flavan-3-ol monomers found in especially high concentrations in green tea and cocoa-based products, and urolithins which are produced in the colon from ellagitannins found in pomegranates and several berries. The potential bioactivity of colonic catabolites will be discussed.

AGFD 248 Gut microbiota metabolism of polyphenols: Effects on human health Francisco Tomas-Barberan, [email protected]. of Food Science and Technology, CEBAS-CSIC, Murcia, Spain Polyphenols have received intensive attention from medicinal plant, food and nutrition scientists over the last 20 years, mainly due to their antioxidant effects that were associated with health benefits. The current evidence shows that polyphenols, however, are poorly absorbed in the gut, and they reach the colon almost unaltered where they meet the colon microbiota. The colon microbiome has a dual relationship with polyphenols, as these food constituents in one hand modulate the microbiota population, and on the other hand the microbiota transforms polyphenols producing metabolites that differ from the original dietary constituents. There is evidence that dietary polyphenols favor the development of some bacterial groups (particularly lactobacillus and bifidobacteria) while inhibit the growth of other bacterial groups (enterobacteria, bacteroides, etc.) and this can lead to benefits for gut health. The colon microbiome can metabolize polyphenols to produce metabolites that have better bioavailability than the original compounds, and that often extend and improve the biological effects of polyphenols. Therefore, depending on the composition of the gut microbiome, polyphenols can be metabolized to more bioavailable metabolites or with an improved biological effect. The identification of the bacteria responsible for the metabolic transformation of specific phenolics is an active area of research. This means that human volunteers can produce, absorb and excrete different metabolites, and enjoy different biological effects due to polyphenols intake, depending on their microbiome. This opens new opportunities for the development of drugs, nutraceuticals and functional foods. The recent discovery of the human enterotypes will eventually have future implications in the nutritional and medicinal plants treatments and in the development of specific drugs and food products for individuals with a specific enterotype.

AGFD 249 Food polyphenols and gut health Jess D Reed1,2, [email protected], Joseph F Pierre1,3, Christian G Krueger1,2, Dhanansayan (Dhanu) Shanmuganayagam1, Kenneth A Kudsk3.(1) Dept. of Animal Sciences, Univ. of Wisconsin-Madison,(2) Complete Phytochemical Solutions, Cambridge, Wisconsin (3) Dept. of Surgery, Univ. of Wisconsin-Madison Research indicates that putative health benefits of dietary polyphenols are associated with inhibition of oxidation, inflammation and infection. This research focuses on direct effects on peripheral tissues in which concentrations seldom reach levels that are bioactive in ex vivo studies. Extensive enterohepatic circulation and metabolism of monomeric polyphenols cause low peripheral blood and tissue concentrations. Proanthocyanidins and hydrolysable tannins form indigestible complexes with proteins, glycoproteins and polysaccharides in the gut. Therefore, polyphenol concentrations in the gut lumen, gut mucosa and portal blood are likely to be much higher than peripheral tissue. However, the gut lumen and gut mucosa have been under studied in relationship to putative health benefits. Our central hypothesis is that the effects of polyphenols on health are mediated through interactions with gut digesta and microbiota, gut epithelium, and gut associated lymphoid tissue. Specific examples of these effects will be discussed in relationship to polyphenol structure.

AGFD 250 Potential health benefits of polyphenolic-rich berry co-products Luke R. Howard, [email protected], Ronald L. Prior, Ramesh C. Khanal.Dept. of Food Science, Univ. of Arkansas, Fayetteville Significant quantities of health-promoting polyphenolics, such as anthocyanins, procyanidins, ellagitannins and flavonols are retained in waste streams during berry processing into juices and purees. These polyphenolic-rich co-products are currently underutilized and offer an excellent opportunity to develop nutraceutical ingredients and/or concentrated extracts to fortify existing food products. This review will focus on 1) identification of processing steps where significant losses of polyphenolics occur, 2) use of novel methods to recover extractable and non-extractable polyphenolics from co-products, 3) potential methods to modulate the polyphenolic composition of co-products, and 4) the ability of co-products to modulate some metabolic parameters associated with metabolic syndrome. Research needed to bring these polyphenolic-rich co-products into the food chain will also be discussed.

AGFD 251 Recent discoveries regarding the presence of bioactive benzoxazinoids in whole-grain food products and in blood and urine from mammal consumers of whole grain have resulted in a renewed interest in the pharmacological properties of benzoxazinoids Inge S Fomsgaard1, [email protected], Khem B Adhikari1, Per L Gregersen2, Bente B Laursen1,

Anne G Mortensen1, Hans A Pedersen1, Fariha Tanwir2.(1) Dept. of Agroecology, Aarhus Univ., Slagelse, Denmark (2) Dept. of Molecular Biology and Genetics, Aarhus Univ., Slagelse, Denmark Whole grain food products are recognized as being good for the health of the consumer due to the content of fibre, minerals and vitamins. In the recent decade, focus has also been on the potential health promoting effects of phytochemicals (lignans, flavonoids, phytosterols and alkylresercinols) in whole grain food products. The presence of benzoxazinoid phytochemicals in mature grains of cereals was completely neglected until 2010. The discovery of benzoxazinoids in mature cereal grains and the invention of processes for enhancing the content of benzoxazinoids in cereal food products have resulted in a new interest in their pharmacological properties (antimicrobial, anti-inflammatory, anti-cancer, CNS stimulating etc.). This presentation will summarize results from past research into the pharmacological activities of benzoxazinoids; go through our recent results from studies into cereal food processing and mammal uptake of benzoxazinoids; and present our on-going research projects about benzoxazinoids in health-promoting food. More information: www.BREADANDBREAKFAST.nu.

AGFD 252 Okra seed phytochemicals: Potential new medicines for glycemic control Bishambar Dayal1, [email protected], Robin George2, Michael Lea2.(1) Dept. of Medicine and Biochemistry/Molecular Biology, UMDNJ-New Jersey Medical School, Newark (2) Dept. of Biochemistry and Molecular Biol., UMDNJ-New Jersey Medical School, Newark (3) Dept. of Biochemistry and Molecular Biol., UMDNJ-New Jersey Medical School, Newark Patients with diabetes with end stage renal disease have both lipid and apoprotein portions of LDL cholesterol modified by non-enzymatic advanced glycation endproducts (AGEs). These chemical reactions occur in diabetic patients because of their high glucose concentrations. In the blood of diabetes patients hemoglobin is glycated (HbA1c) which is very harmful to humans. The principal glycosylation site of albumin in vivo is Lys-525 and this lies in a Lys-Lys, Lys-His, and Lys-His-Lys sequence. In order to inhibit the formation of AGEs, compounds such as aminoguanidine and certain supplements benfotiamine, a fat soluble form of thiamine, the amino acid histidine, beta-alanine, alpha-lipoic acid a potent antioxidant have been tried. We recently evaluated (ACS 2012, ACS AGFD 2012) the inhibitory effects of compounds present in Okra Seed Extracts (OSE) and compared with aminoguanidine a well-known glycation inhibitor by a fluorescent method. Bioactives in OSE were comparable to aminoguanidine which prevents the formation of reactive dicarbonyls which get converted to AGEs. Inhibition of AGEs by OSE follows the same mechanism as elucidated by aminoguanidine and we believe the principal glycosylation site Lys-525 is also similar. Recent studies published in Circulation Reseach (2012) concluded that the blood,-pressure lowering effects of red wine were attributed to the beneficial effects of polyphenols and not the alcohol content in red wine. Furthermore, their research suggested drinking nonalcoholic red wine was responsible for controlling high blood pressure as well as Cardiovascular Risk. We believe the antioxidant activity of the polyphenolic flavonoids present in OSE is potentially responsible for reducing platelet aggregation, reducing AGEs as well as plasma cholesterol levels by inhibiting LDL oxidation.

AGFD 253 Bioactive benzoxazinoids in different fractions of wheat and rye grains and in cereal breakfast products Fariha Tanwir1, [email protected], Maria Fredholm2, Per L Gregersen1, Inge S Fomsgaard3.(1) Dept. of Molecular Biology and Genetics, Aarhus Univ., Slagelse, Denmark (2) Lantmännen R&D, Malmö, Sweden (3) Dept. of Agroecology, Aarhus Univ., Slagelse, Denmark Significantly higher concentrations of potentially health-promoting benzoxazinoids were found in the germ of rye and wheat than in the other fractions, i.e. the bran and endosperm. Di-hexoses of 2,4-dihydroxy-1,4-benzoxazin-3-one (DIBOA-glc-hexose) and 2-hydroxy-1,4-benzoxazin-3-one (HBOA-glc-hexose) were the quantitatively dominant compounds in all fractions, followed by DIBOA-glc and DIBOA. The benzoxazinoid content was analyzed in three commercial breakfast products (pearled rye from two suppliers and rye flakes (pressed and steam-treated rye seeds)), as obtained from the supplier and after soaking and boiling, respectively. The total amount of benzoxazinoids was higher in rye flakes than in pearled rye. The dominant compound in all three products was DIBOA-glc-hex (34-56 µg/g dry matrix), followed by DIBOA-glc (5-10 µg/g dry matrix). Soaking of pearled rye converted DIBOA-glc-hexose into DIBOA-glc to a much higher extent than boiling. Soaking and boiling of rye flakes did not change the pattern of benzoxazinoids substantially. More information: www.BREADANDBREAKFAST.nu.

AGFD 254 Absorption and metabolic fate of bioactive dietary benzoxazinoids in mammals Khem B Adhikari1, [email protected], Helle N Laerke2, Bettina M Jensen3, Heidi J Schnoor3, Lars K Poulsen3, Inge S Fomsgaard1.(1) Dept. of Agroecology, Aarhus Univ., Slagelse, Denmark (2) Dept. of Animal Science, Aarhus Univ., Tjele, Denmark (3) Allergy Clinic, Copenhagen Univ. Hospital Gentofte, Hellerup, Denmark Benzoxazinoids are a group of bioactive phytochemicals. In addition to allelopathic effects, benzoxazinoids contain a range of pharmacological and health-promoting properties. These chemicals were recently found in mature cereal grains and bakery products making them interesting compounds from a nutritional point of view. We fed a benzoxazinoid-containing rye bread-based diet to pigs (n=6), rats (n=6), and humans (n=19) and analyzed the content of benzoxazinoids and their potential metabolites in plasma, urine, bile, and feces using LC-MS/MS. The most dominant dietary benzoxazinoid, 2-beta-D-glucopyranosyloxy-4-hydroxy-1,4-benzoxazin-3-one (DIBOA-glc), was apparently reduced to 2-beta-D-glucopyranosyloxy-1,4-benzoxazin-3-one (HBOA-glc), the most dominant circulating benzoxazinoid in the plasma in all three experiments. Eight different benzoxazinoids and their derivatives including some glucuronide and sulfate conjugates were excreted through the urine, HBOA-glc being the most dominant urinary benzoxazinoid. These results indicate that benzoxazinoids could be one of the key ingredients contributing to the overall health promoting effects of whole-grain consumption. More information: www.BREADANDBREAKFAST.nu.

AGFD 255 Bread baking and hydrothermal processing of rye and wheat grains enhance the content of bioactive benzoxazinoids and change the quantitative relationship between individual benzoxazinoids Hans A Pedersen, Bente B Laursen, Anne G Mortensen, Inge S Fomsgaard, [email protected]. of Agroecology, Aarhus Univ., Slagelse, Denmark Ten compounds of the benzoxazinoid family (consisting of hydroxamic acids, lactams and benzoxazolinones) were determined in bread baked from conventional wholemeal flour of durum wheat (Kamut) and a commercial variety of rye (Picasso) as well as in bread baked from flour milled from hydrothermally pre-processed (HTP) grains of those varieties. Chemical analysis was done on an Applied Biosystems 3200 LC-MS-QTRAP system in ESI and MRM mode. When conventional bread was compared with HTP bread, the total concentration of benzoxazinoids increased from 573 to 1177 nmol/g in Picasso rye bread and from 16 to 771 nmol/g in Kamut bread. The hydrothermal pre-processing resulted in a change in the quantitative relationship among benzoxazinoid sub-families. The content of hydroxamic acids decreased and the content of benzoxazolinones increased. Out of 771 nmol/g in HTP-treated Kamut bread, benzoxazolinones (BOA and MBOA) accounted for 704 nmol/g. More information: www.BREADANDBREAKFAST.nu

AGFD 256 Understanding sensory perception of food: Review of current challenges and needs Brian D. Guthrie1, [email protected], Andrea Buettner2,3.(1) Global Food Research, Cargill, Wayzata, MN (2) Dept. of Chemistry and Pharmacy, Univ. of Erlangen-Nuremberg, Erlangen, Germany (3) Fraunhofer Inst. for Process Engineering and Packaging, Freising, Germany Food and agricultural chemists strive to understand the chemistry that leads to safe, acceptable foods that are considered to be high in quality by consumers. Ag/Food chemists have a long history in the development of analytical methods to identify and quantitate sensory-active compounds in foods and ingredients. While modern methods such as nose-space MS, retro-nasal simulation, analytical flavor-chemometrics and fMRI have advanced the understanding of dynamic sensory signal transduction, significant challenges remain. This presentation will review areas of research that are poised to further the understanding of the origins of food sensory perception. Our sensations during consumption of food are triggered by a range of stimuli and sensory modalities such as taste, aroma, texture, temperature and a range of others. Their integration into a perceptual concept is, accordingly, complex. Physiological processes such as oral and nasal chemistry, and biochemistry, play important roles in our chemical senses, while behavioral aspects such as oral processing need to be considered. An important research area to gain further the understanding involves the integration of sensory perception and cognition, with the underlying processes of neurobiology.

AGFD 257 Tongue-palate interactions during consumption of (semi-) solid foods: Effects of texture and sensory task instruction Johannes H.F. Bult1,2, [email protected], Stacy Pyett1.(1) Dept. of Flavour and Texture, NIZO food research, Ede, Gelderland The Netherlands (2) Texture-taste dynamics, TI Food & Nutrition, Wageningen, Gelderland PA, The Netherlands Electro-magnetic articulography (EMA) is a method originally developed to measure tongue movements during speaking. Small EMA sensors can also be used to monitor oral behaviors during eating. Crucial for the perception of food texture are the interactions between tongue and palate. The evaluation of tongue-palate interactions requires the spatial reconstruction of palates of individual panelists and tongue positions with respect to those palates. For this, a Matlab software toolbox was developed. Using this toolbox, we investigated the effects of fat composition of (semi-) solid foods and the sensory task instruction on the dynamics of tongue movements with respect to the palate. It was shown that, during eating, the speed of the anterior tongue and its displacement depended on food composition. Surprisingly, these measures were most affected by sensory task instruction. It is concluded that the disintegration of food structure during eating is a process that in part depends on attention. The actual perception of food texture not only depends on the food but also on the setting in which it is evaluated.

AGFD 258 Relationships between product structure, kinetics of bolus formation and dynamics of perceptions during bread consumption Anne Saint-Eve1, [email protected], Maud Panouille1, Isabelle Deleris2, Isabelle Souchon2. (1) UMR782, AgroParisTech, Thiverval Grignon, France (2) UMR782, INRA, Thiverval Grignon, France During consumption, complex oral processing occurs to progressively transform a solid food into a bolus, ready to be swallowed. Bolus formation is an important step, not only because it prepares food product for digestion, but also because it contributes to sensory perception. A better understanding of involved mechanisms can be interesting to improve food formulation in regards with nutritional recommendations and sensory expectations. The aim of this study was to understand bread bolus formation in relation with breadstructure and composition and to relate it with the dynamics of texture and salt perceptions. Sensory properties, bolus hydration and rheological properties and in vivo salt release were quantified. Results showed that panellists exhibited different masticatory and hydration behaviours, regarding both the kinetics of bolus formation and bolus final properties. Despite these inter-individual differences, the different dynamic sensory profiles of breads can be explained by their structure and composition and their bolus evolution.

AGFD 259 Effects of cognition and food characteristics on normal and abnormal swallow Jeri A. Logemann, [email protected] Sciences and Disorders, Northwestern Univ., Evanston, Illinois Normal oropharyngeal swallowing is a complex set of neuromotor behaviors which vary systematically with volume, viscosity, taste, and age. Other food characteristics probably also affect normal swallow such as aroma, texture, and temperature but they have not been adequately studied. Any of these variables may have significant impact on swallow sensorimotor control in patients

with swallowing disorders. Cognition affects normal swallow in patients with various dementias. This presentation will include data on normal oropharyngeal swallow measures as they vary with the characteristics noted above and the ways in which defects in cognition affect oropharyngeal swallow. The effects of food taste, temperature, viscosity and other characteristics on the swallow in patients with cognitive problems versus normal subjects will be illustrated.

AGFD 260 Integration of dynamic perceptions during food oral processing: Characterization of texture, temperature, and after-swallowing sensations during ice-cream consumption and their impact on consumers' hedonic response Aurora Pintor2, Susana Fiszman1, Paula Varela1, [email protected].(1) Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia Spain (2) Tecnológico de Estudios Superiores de Ecatepec., Ecatepec de Morelos, Mexico Food oral processing is more than converting food into a swallow-able bolus. It is a complicated dynamic process that would depend on the food structure, in which food stimuli interact with in-mouth physiology. This “oral trajectory” would determine diverse sensory perceptions, producing sensory pleasurable feedback. Contrary to the dynamic and complicated nature of eating, sensory research in the past has been mostly based on “static” measurements as sensory profiling via classical descriptive analysis. In this work, sensory dynamic perception of vanilla ice-creams with different formulations was studied with a trained panel via Temporal Dominance of Sensations method (TDS), a novel tool that allows studying the temporal dimension of sensory perceptions and characterizing the oral trajectory as the integration of all of them (including temperature, texture and residual sensations). Further to this, the study analyzed how dynamic sensory perception determined consumers' appreciation of ice-cream, unveiling the parameters of oral trajectory driving consumers' liking or disliking.

AGFD 261 Saliva: A key driver of flavour release and perception in human Gilles Feron, [email protected], Christian Salles, Elisabeth Guichard.CSGA, INRA, Dijon, France Saliva is a highly complex body fluid composed of proteins, peptides, small organic molecules and ions. During eating, foods are chewed and a significant level of saliva is rapidly incorporated in the bolus. This in-mouth phenomenon will impact on flavor release and perception but also on mouthfeel attributes through saliva-food physical interactions mainly. Saliva has thus lately gained interest in food science research. In our team, research conducted on different food matrix and a significant number of subjects showed that:(1) amount of saliva incorporated in the bolus varies both according to product composition and subject's physiology,(2) inter-individual variability explains differences in fat and saltiness perception,(3) saliva composition impacts aroma release depending the nature of the compound. Saliva appears thus as a key driver of bolus rheology, flavour release and perception. As such it has to be considered to understand relationships between food composition and sensory perception.

AGFD 262 Role of saliva in the detection of a bitter tastant Guy H Carpenter1, [email protected], Richard Fitzgerald2.(1) Salivary Research Unit, King’s College London Dental Inst., London, UK (2) Univ. College Cork, Ireland Although saliva is known to have trophic influences on the taste buds most current thinking suggests that saliva has no role in facilitating the tasting of the basic tastants (salt, bitter etc, ). We challenge this by using the taste bud- parotid secretory reflex to quantify saliva secretion in response to caffeine (and other tastants) being applied to the tongue. Flows were collected before and after washing the mouth out with water. Previously this method has been used to confirm a role of salivary proteins in the sensation of astringency. In this study the water wash out caused 6 of 9 subjects to have a reduced (approx. 20 %), but not significant, decrease in secretion following the water wash out. In one subject however there was a repeatable (n=5), significant (p < 0.01) reduction in saliva production immediately after the water (0.14 ± 0.04 ml/min) wash out compared to before the water wash out (0.267 ± 0.05 ml/min). This decrease was replicated by wiping the tongue dry with gauze. In the same subject no decrease was seen when sodium chloride or monosodium glutamate replaced the caffeine solution. The results suggest that salivary proteins may play a role in mediating the taste of complex bitter substances such as caffeine.

AGFD 263 Improvement in the understanding of aroma compound retention and release in naso-oro-pharyngeal cavity Isabelle Deleris1,2, [email protected], Anne Saint-Eve1,2, Elisabeth Guichard3, Gilles Feron3, Isabelle Souchon1,2.(1) UMR782 GMPA, INRA, Thiverval Grignon, France (2) UMR782 GMPA, AgroParisTech, Thiverval Grignon, France (3) UMR1324 CSGA, INRA, Dijon, France Numerous studies dealing with aroma release and perception assumed aroma retention by the lubricated mucosa of oro-naso-pharyngeal cavity to explain the delayed release of some aroma compounds (persistence). Even if the existence of these interactions is obvious, mechanisms at the origin of these release dynamics are not clearly understood. To further understand mechanistic modelling of flavor release constitutes an interesting strategy. The present study aims at developing non-invasive and original in vivo protocols to identify interactions between eight aroma compounds having different physicochemical properties and lubricated mucosa and better determine their location within the oro-naso-pharyngeal cavity. Mouth and pharynx implications seemed to be higher than the one of nasal cavity and depend on molecule properties. Correlations with salivary parameters highlight the probable role of saliva. These data have been used in models to properly describe main mechanisms and validate assumptions at the origin of aroma persistence.

AGFD 264 Nasal nostalgia: Narrative elements in food design Anne Krefting, [email protected]. of Chemistry and Pharmacy, Univ. of Erlangen-Nuremberg, Erlangen, Germany Describing odor perception in terms of nasal nostalgia refers to related inner images or concepts of the world. As an edible, designed product smell is not only ergonomic, functional, communicative, interactive, visionary but also radically contemporary and timeless. In the field of design its research profiles a better understanding of the relation of olfactory perception and rituals involved with eating. From marketing with aromas in air

design to olfactory branding scents can be related to narration, regarding smell design as a tool to tell a story. The difficulty of finding words for smell experience is met by Axel and Buck's research on the basic level of language for smell perception. The fact that labeling an unpleasant smell with a more appealing name can change and even improve its aroma and early associations of smell and objects are influential to the emotional memory and evoke childhood memory instead of later smell experience addresses the brain's trainability in the field of smell, food and pleasant or unpleasant experience. Tracing storytelling as a performative construction of meaning I contribute to methods in food design research that approach user experience in odor perception as narrative elements in individual and cultural difference.

AGFD 265 Development of a magnetic nanoparticles microarray for simultaneous and simple detection of foodborne pathogens Hongna Liu Liu1, [email protected], Song Li2, Nongyue He1.(1) Dept. of Biological Science and Medical Engineering, Southeast Univ., Nanjing, Jiangsu China (2) Hunan Key Laboratory of Green Packaging and Application of Biological Nanotechnology, Hunan Univ. of Technology, Zhuzhou, Hunan, China Foodborne diseases are a widespread and growing public health problem affecting both developed and developing countries, microbiologically contaminated food and water being the major causes of diarrhoeal diseases. Herein, we describe a method based on multiplex PCR and magnetic nanoparticles labelling for simultaneous detection of 4 major foodborne pathogens. The process utilizes an oligonucleotide array, onto which 5'biotinylated single strand PCR products were hybridized, followed by visualization with streptavidin-coated magnetic nanoparticles (SA-MNPs), the signal can be detected by the naked eye, microscope or CCD camera. Using home-made SA-MNPs, the approach described here can detect to 316 CFU/mL bacteria sample. Due to its high sensitivity, specificity and simple detection procedure, the magnetic bead assay provides a powerful tool for detection and identification of foodborne pathogens. Considering the simplicity of the assay, the protocols for hybridization and magnetic bead detection offer an emerging application for molecular diagnoses in food safty that is amenable for use in a modestly equipped laboratory.

AGFD 266 Detection of foodborne pathogens from food matrix with biopolymer encapsulated silver nanosubstrate Bosoon Park1, [email protected], Jaya Sundaram1, Yongkuk Kwon2.(1) Russell Research Center, USDA, ARS, Athens, GA (2) Avian Disease Division, Animal, Plant and Fisheries Quarantine & Inspection Agency, Anyang, Gyeonggi-do, Republic of Korea In the US, approximately $152 billion a year is paid for foodborne illness. For meat, poultry and egg products, Salmonella had the most infections and incidence cases followed by Campylobacter. The current methods to detect microbial pathogens focus on immunological or genetic characteristics to detect specific foodborne pathogens. Several molecular methods, such as immunomagnetic capture, nucleic acid hybridization, PCR and DNA microarray have been used for detection of pathogenic bacteria. Recently, advances in nanotechnology have a significant impact on diagnostics. The promise of increased specificity, sensitivity and speed makes nanotechnology an appealing for new diagnostic techniques for pathogens. In this presentation, nanobiosensing methods for rapid detection of foodborne pathogenic bacteria from chicken rinse using biopolymer encapsulated Ag nanoparticles with surface enhanced Raman scattering (SERS) will be discussed.

AGFD 267 Nano-sensor for rapid detection of adulterant pathogens Evangelyn C. Alocilja, [email protected], Yun Wang.Biosystems and Agricultural Engineering, Michigan State Univ., East Lansing, Michigan Escherichia coli O157:H7 is classified as an adulterant pathogen in certain foods. It causes bloody diarrhea, kidney failure, and death. To effectively protect the public and sustain the food supply, we have developed a field-operable highly sensitive biosensor based on nano-assembly for the rapid detection of this organism. Time to result, from sample preparation to detection, is less than an hour. Preliminary results show that the biosensor could detect E. coli O157:H7 as low as 6-10 colony forming units per milliliter (cfu/ml) with a dynamic detection range of 101 - 106 cfu/ml. Signal-to-noise ratio ranges from 1.8 to 3.7, showing a highly robust system. Furthermore, the biosensor is simple to operate and inexpensive (<$2/test). Based on these results, the biosensor has great potential for detecting low levels of pathogenic agents without pre-enrichment and would be an excellent tool in food safety, water quality, public health, and biodefense monitoring systems.

AGFD 268 Reliable and swift identification of Salmonella serovars by means of similarity assessment of pretreated mass spectra Pierre Alusta, [email protected], Dan Buzatu, Olga Tarasenko, Jon Wilkes.Div. of Systems Biology, NCTR, Jefferson, AR Although typhoid fever has been largely eradicated in developed countries, Salmonella food poisoning still is a public health problem. Given the long history of foodborne salmonellosis, the need for microbiological testing of food is crucial. Over 2,000 Salmonella serovars have been described. Comprehensive serovar identification can last up to three weeks. Most rapid test protocols include an enrichment stage. Some tests claim to produce results within 48 hours. Based on spectral pattern recognition of mass spectra, OMNIPrint™ is used for serotyping. The test size consists of 154 Salmonella isolates with multiple instances of the same serovar. The achievable level of specificity is assessed. Acquired mass spectra of Salmonella isolates are preprocessed for improved serovar identification. OMNIPrint™ is an affordable and rapid bacterial identification method. It also reliably identifies serovars within 10 minutes. In this study, various software packages were compared. Chemometrics AnalyzeIQ Lab™ software is shown to perform most reliably.

AGFD 269 Technologies for the detection of pathogenic agents Joseph Irudayaraj, [email protected], Purdue Univ., West Lafayette, Indiana Biosensing strategies for multiplex detection of foodborne pathogens will be discussed. Using nanostructures as basic building blocks, sensor technologies constituting nanoparticle networks, immuno-chromatography, and surface-enhanced Raman spectroscopy will be demonstarted to detect key pathogens such as E. coli O157:H7, Salmonella

typhimurium, and Listeria monocytogenes. LOD were in the range between 3 – 100 CFU/ml and detection was demonstrated in various liquid food systems in ~2 hrs without enumeration steps.

AGFD 270 Design of a low-cost and user friendly nanosensor for on-farm pathogen detection Samuel Alcaine, Fei He, Sam R Nugen, [email protected]. of Food Science, Univ. of Massachusetts, Amherst Unique considerations are required when designing pathogen detection assays for low resource settings such as farms. These devices must be low-cost, user friendly and robust. In addition, typical lab equipment such as centrifuges and water filtration units may not be available. We have designed a pragmatic on-farm pathogen detection system which is able to meet these stringent requirements while maintaining a low limit of detection. The polymer-based sensor was designed to quantify E. coli in post-harvest wash water and incorporated electrowetting valves to reduce user input. The low-voltage valves were computer controlled for timed and automated fluid delivery. Bacteriaphage provided target identification and amplification. The phage were used to infect and subsequently lyse the E. coli releasing the replicated phage. The increased phage numbers were quantified fluorescently in the microfluidic chip. The phage amplification method was able to provide a low limit of detection.

AGFD 271 Rapid detection of foodborne pathogens using magnetic nanoparticles enhanced microarray hybridization Song Li, [email protected], Hongna Liu Liu, Nongyue He.Hunan Key Laboratory of Green Packaging and Application of Biological Nanotechnology, Hunan Univ. of Technology, Zhuzhou, Hunan China In order to design amethod for the accurate detection and identification of food-borne pathogens, we developed a novel method for rapid generation of purified single stranded DNA target using streptavidin-modified magnetic nanoparticles (SA-MNPs), which leads to enhanced hybridization signal and improved sensitivity for pathogen detection on DNA microarray. 8 major foodborne pathogens were designed to be analyzed using this method. Biotin labeled and Cy3 labeled primers were used to generate double stranded PCR products. SA-MNPs were then used to capture the PCR products. After denaturation at 95 °C and magnetic separation, the Cy3-labeled target strand could be concentrated in the supernatant for downstream hybridization. Our microarray showed a highly specific hybridization pattern with the genomic DNA of each food-borne pathogen.In comparison with the conventional methods, this magnetic nanoparticles based method yielded up to 15-fold increase in the hybridization signal and decreased 1~2 orders of limit of detection.

AGFD 272 Overview of the toxicological properties of arsenic and arsenic-containing compounds Paul B Tchounwou, [email protected]. of Biology, Jackson State Univ., Jackson, Mississippi Arsenic and arsenic containing compounds are considered human carcinogens. Exposure to arsenic occurs occupationally in several industries, including mining, pesticide, glass and microelectronics, as well as environmentally from both industrial and natural sources. Cardiovascular diseases, developmental abnormalities, neurologic and neurobehavioral disorders, diabetes, hearing loss, hematologic disorders (anemia, leukopenia and eosinophilia), and various types of cancer, have all been associated with human exposure to arsenic. Research has also pointed out significantly higher standardized mortality rates and cumulative mortality rates for cancers of the bladder, kidney, skin, liver and colon in many areas of arsenic pollution. Both acute and chronic exposures have been reported in several countries of the world, where a large proportion of drinking water is contaminated with high concentrations of arsenic. Recent epidemiologic studies have demonstrated a strong correlation between arsenic exposure and the increase in incidence of human cancers. There is therefore a great need for developing a comprehensive risk assessment model, to be used in the management of health risks associated with arsenic exposure. This paper discusses the toxicological properties and the potential mechanisms of the toxic action of arsenic and arsenic-containing compounds. Such information is critical for understanding the magnitude of health effects associated with arsenic exposure throughout the world.

AGFD 273 Development of a method for assessing perinatal exposures to heavy metals using residual dried blood spots from newborn screening programs William E. Funk1, [email protected], Dana J. Sauter2, Andrew F. Olshan3, Thomas W. McDade1.(1) Anthropology, Northwestern Univ., Evanston, IL (2) Alion Science & Technology, Warrenville, IL (3) Epidemiology, Univ. of North Carolina, Chapel Hill Exposures to heavy metals during fetal and perinatal development are of particular concern. Yet, the health impacts of exposures to toxic metals during these early stages of human development are not well understood due to the paucity of in vivo human data. Dried blood spots, collected by public health Dept.s to screen for inherited metabolic errors and other disorders, are routinely archived and can be used for exposure assessment. Here we report a method for quantifying arsenic in newborn DBS to facilitate epidemiologic research on the health effects of early exposures. Forty-nine randomly selected DBS were obtained from the North Carolina State Laboratory of Public Health with collection dates raging from 2003-2009, and arsenic was quantified using one-half of a DBS for each sample. The median concentration of arsenic was 1.4 ppb, and the 90th percentile was 6.5 ppb. Arsenic was detectable in 80% of the samples.

AGFD 274 Low, slow, and Next Gen impact: Arsenic, human health, and cancer risks Janet M Hock1, [email protected], Xiong Li2, Rebecca Van Beneden3. (1) None, Maine Inst. for Human Genetics and Health, Indianapolis, IN (2) Center for Molecular Medicine, Xiangya Hospital, Central South Univ., Changsha, HuNan Province, China (3) Dept. of Biochemistry, Microbiology, and Molecular Biology, Univ. of Maine, Orono Arsenic exposure contributes to human health risks of cardiovascular disease, diabetes, and cancer. Arsenic's mechanisms of action and threshold for disease risk remain controversial. While arsenic exposure via water has been more studied, relatively little is known about arsenic in food. This review discusses current concepts of low dose and time responses to arsenic and consequences of exposure on the

next generation. While short-term effects of arsenic in immortalized human lung cells appear reversible, longer-term in vitro exposure promoted malignant transformation, essential for lung carcinogenesis. Drosophila, mouse and zebrafish studies suggest that early-life exposure to arsenic exacerbate health risks. Detrimental health effects in offspring occur when pregnant mice are exposed to arsenic during gestation The underlying mechanisms were linked to epigenetic effects. Cell and animal models link in vitro and epidemiology studies, and will likely translate as human health risks, with pregnant mothers and their children being especially susceptible.

AGFD 275 Using in vitro gastrointestinal bioaccessibility methods to measure arsenic bioavailability and risk from ingestion of food and soil Nicholas T Basta, [email protected] of Environment and Natural Resources, The Ohio State Univ., Columbus, Ingestion of As in food and soil ingestion is an important exposure pathway and often is the “risk-driver” for As-contaminated soil and urban gardens. Arsenic exposure from food and soil ingestion depends on its bioaccessibility (e.g., the amount dissolved in the gastrointestinal tract) and the subsequent absorption of the As across the gut epithelium (e.g. bioavailability). Arsenic relative bioavailability in soil and food has been reported to range from <10% to 100%. Phosphate, iron and other chemical constituents in food and soil can greatly increase or decrease As bioavailability. Recently, research effort has been directed toward the development of in vitro gastrointestinal (IVG) methods to simulate human gastrointestinal conditions and estimate bioavailable As. Application of IVG methods to measure As bioavailability in food and soil will be presented. Future directions including application of IVG methods to evaluate practices that reduce As bioavailability in contaminated food and soil will be discussed.

AGFD 276 Dietary arsenic: Forms, hazards, and risks P. Michael Bolger, [email protected], Washington, DC Arsenic which originates from both anthropogenic and natural sources is a well known and ubiquitous. environmental contaminant, particularly in drinking water. Inorganic arsenic (iAs) demonstrates a myriad of toxicological effects across a broad spectrum of organ systems. It has generally been believed that arsenic in food occurs in organic forms that demonstrate minimal, if any toxicological activity. This is particularly the case with the forms found in seafood (e.g., arsenosugars). However, there has been concern for some time that organic forms may not be the predominant forms in certain foods, like rice, where concentrations of inorganic forms in certain cultivars may be significant. In addition, other organic forms, like tri- and penta- forms of mono- and dimethyl arsenic, maybe found at levels that are not insignificant and could potentially pose a health hazard. These organic forms may not be as innocuous as the organic forms found in seafood. This presentation will explore the current state of knowledge regarding the occurrence of various forms of arsenic found in foods, as well as their potential exposures, hazards (e.g., toxicological, epidemiological) and risks to public health.

AGFD 277 Arsenic in rice and rice products Brian P Jackson1, [email protected], Vivien F Taylor1, Tracy Punshon2. (1) Dept. of Earth Sciences, Dartmouth College, Hanover, NH (2) Dept. of Biology, Dartmouth College, Hanover, NH Rice can be a source of both inorganic and organic arsenic to diet. In areas where water exposure is low, food may be the major exposure route for arsenic and rice can be a major source. This talk discusses why rice contains higher levels of arsenic than other grains, the concentration range of arsenic found in rice and rice products, the bioavailability of arsenic from rice and rice products and implications for dietary exposure. The talk also describes the analytical approaches to total and speciated arsenic analysis in rice and rice products.

AGFD 278 Pick your poison? Arsenic in harvested country foods, edible mushrooms, and wine from Canada K. Reimer1, [email protected], I. Koch1, J. Dee1, K. House1, J. Sui1, J. Zhang1, A. McKnight-Whitford2. (1) Environmental Sciences Group, Royal Military College of Canada, Kingston, ON,\ (2) Stantec, Burlington, ON Canada The toxicity of arsenic in foods depends on its chemical form as well as the fraction that is soluble for absorption into the blood stream after ingestion (bioaccessibility). Arsenic bioaccessibility was measured in country foods from historic mining areas in Yellowknife, NT, and Seal Harbour, NS, both in Canada. Country foods including berries, edible mushrooms, Labrador tea, and hare meat were studied, and percent bioaccessibilities were generally less than 50%, although some mushroom species were extracted more efficiently. Arsenic species in bioaccessibility extracts were also determined and varied widely depending on the sample, although generally plants (berries and Labrador tea) contained predominantly inorganic arsenic, some mushrooms contained predominantly arsenobetaine (a non-toxic form), and other samples contained a mixture of compounds, including inorganic arsenic, dimethylarsinic acid (DMA) and other organoarsenicals. Arsenic species were also measured in mushrooms from uncontaminated locations and grocery stores, and in juice and wine purchased in Canada, representing the first Canadian survey of these samples. Concentrations in juice and wine were generally less than 20 ug/L and in most cases less than the drinking water standard of 10 ug/L, with predominantly inorganic arsenic and DMA. The actual, rather than perceived risk of arsenic in foods will be reviewed.

AGFD 279 Discovery of new antituberculosis and anticancer aromatic metabolites from the new Philippine Annonaceae species, Uvaria valderramensis Allan Patrick G. Macabeo1, [email protected], Franze Perry Martinez1, Sebastian Schmidt2, Joerg Heilmann2, Scott Franzblaou3, Hans-Martin Dahse4. (1) Natural Products and Organic Synthesis Laboratory, Research Center for the Natural and Applied Sciences, Univ. of Santo Tomas, Manila, Philippines (2) Institut fuer Pharmazeutische Biologie, Fakultaet Pharmazie, Universitaet Regensburg, Regensburg, Germany (3) Inst. for Tuberculosis Research, College of Pharmacy, Univ. of Illinois at Chicago, (4) Leibniz-Inst. for Natural Product Research and

Infection Biology, Hans-Knöll-Inst.(HKI), Jena, Germany Members of the Annonaceae have the particularity to elaborate a broad spectrum of natural products that display anti-bacterial, antifungal, and anti-protozoal effects and have been used for treating skin diseases, intestinal worms, inflammation of the eyes, HIV, and cancer. These pharmacological aspects and the variety of secondary metabolites make the Annonaceae unique from other similar families in the Magnoliales and the Angiosperms in general. As part of our research interest on the discovery of novel constituents from Philippine endemic Annonaceae species, we hereby present the structure identification of two unusual C-benzylated chalcone-derived b-triketones – uvarenol A (1 ) and uvarenol B (2 ) and a novel cyclopentenone benzylated ester, valdemarrenone (3 ) from a new Philippines Annonaceae species, Uvaria valderramensis sp. nov. The isolation of 1 -3 entails extraction of the ground dried leaf samples with DCM-MeOH (1:1), fractionation by polarity and a series of silica gel column chromatography. Their structures were established from UV, IR, MS and NMR spectroscopic data. The relative stereochemistry of 1 and 2 was assigned through 2D NOESY, CD-ORD and X-ray experiments. The biogenetic origin of these metabolites is also proposed. Antimycobacterial susceptibility testing of uvarenol A (1 ) and valdemarrenone (3 ) using the colorimetric MABA assay show moderate to strong inhibitory activity against Mycobacterium tuberculosis H37Rv (MIC = 10 mg/mL for 1 ; 32 mg/mL for 3 ). Compounds 1 and 3 also demonstrated promising anti-proliferative activity against Hela, leukemia and HUVEC cell lines.

AGFD 280 Novel ORAC-based measurement of the antioxidant potency of analytes in a biological matrix Odilia N Osakwe1,2, [email protected], Andre N Siegel1,2. (1) Research, Industrial Biodevelopment Laboratory, Toronto, Ontario, Canada (2) Multi-Organ Transplant Research program, Univ. Health Network, Toronto, Ontario Canada Determining accurate antioxidant potencies of analytes in crude extracts or semi-pure mixtures originating from nature has met challenges due to variation in estimated ORAC (Oxygen Radical Absorbance Capacity) assay values. Some of these drawbacks have been linked to the texture, form and content of the product. The crude extracts often contain multiple ingredients and have exhibited complex reaction kinetics elicited by sample constituent interference or matrix effects. Thus, a novel standardization method was developed in this study for evaluating antioxidant potencies in natural culinary and beverage products.

AGFD 281 Comprehensive lipid classification and its structural characterization of Tunicate Ciona intestinalis Yadong Zhao, [email protected], Jiebing Li.Dept. of Fibre and Polymer Technology, Royal Inst. of Technology, KTH, Stockholm, Stockholm Sweden Today, tunicates are well-known as rich sources of unique biologically active metabolites including lipids and lipophilic compounds. This work has therefore dealt with comprehensive analysis of the lipid and lipid class content of Ciona intestinalis by advanced techniques, such as NMR and MALDI-TOF MS, aiming at knowledge extension and application potential of the Ciona as a nutritional or functional ingredient for food and medicine. Neutral lipids, polar lipids and glycolipids were found to be predominant lipid classes. The distribution patterns of fatty acids were found largely different in these lipids while generally there were significant amounts of eicosapentaenoic acid, docosahexaenoic acid and polyunsaturated fatty acids present in the Ciona, indicating good utilization perspectives in food industry. Phospholipids consisted largely of sphingomyelin, phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine and phosphatidylinositol. As an ongoing work, as one form of the phospholipids present, plasmalogen will be fractionated and examined for its potential medical applications.

AGFD 282 Accurate resistant starch quantification: Implications for food and human nutrition needs Pushparajah Thavarajah1, [email protected], Nilushni Sivapragasam1, Dušan Petrović1,2, Dil Thavarajah1. (1) School of Food Systems, North Dakota State Univ., Fargo (2) Faculty of Chemistry, Univ. of Belgrade, Serbia Resistant starch (RS) is a nutritionally important food component that is resistant to breakdown by human digestive enzymes. RS reduces the caloric content of foods, provides an energy source for intestinal microorganisms, and increases human mineral micronutrient absorption. RS identification and quantification typically relies on enzymatic hydrolysis and subsequent measurement of resulting glucose with glucose oxidase-peroxidase (GOPOD)-based colorimetric procedures. We analyzed the RS content of commonly eaten cereals, legumes, vegetables, and fruits with high performance anion exchange-pulsed amperometry detection (HPAE-PAD) and compared results with those from GOPOD-based analyses. Our results clearly show that GOPOD-based quantification overestimates RS content by as much as 100%, depending on the total carbohydrate content of the food analyzed. This paper compares RS results from GOPOD- and HPAE-PAD-based techniques, discusses analytical errors associated with the GOPOD method, and proposes ways to minimize overestimation errors. Accurate RS quantification could effectively advance greater RS utilization in foods, with benefits including weight management, increased mineral micronutrient absorption, and improved gut health.

AGFD 283 Recycling agricultural waste products: A tree with multiple branches Mohamed Mahmoud El-Shazly1,2, [email protected], Yu-Ming Chung1, Hui-Chun Wang1, Yann-Lii Leu3, Ming-Ching Cheng4, Balaji Barve1, Michal Korinek1, Chia-Lin Lee1, Fang-Rong Chang1, Yang-Chang Wu5. (1) Dept. of Natural Products, Kaohsiung Medical Univ., Kaohsiung, , Taiwan Republic of China (2) Dept. of Natural Products, Ain-Shams Univ., Cairo, Egypt (3) Dept. of Natural Products, Chang Gung Univ., Taoyuan, Taiwan Republic of China (4) Dept. of Natural Products, Chungchou Inst. of Technology, Changhua, Taiwan Republic of China (5) Dept. of Natural Products, China Medical Univ., Taichung Taiwan Republic of China Two new neolignan glucosides, saccharnan A (1 ) and saccharnan B (2 ), together with 10 known phenolics (3 -12 ) were isolated from desugared sugar cane extract (DSE); which is a sugar processing byproduct. Compounds

3 , 4 , 8 , and 12 were active against DPPH and ABTS+ radicals (IC50 ≤ 51.57 μM). Compounds 7 and 12 inhibited tyrosinase with IC50 ≤ 42.59 μM. Our results highlighted the economical and environmental outcomes of recycling DSE for the development of natural antioxidants and skin whitening creams.

AGFD 284 Psychophysical and cell-based taste receptor studies on the sweet and bitter taste of steviol glycosides from Stevia Rebaudiana (Bert.) Bertoni Corinna Dawid1, [email protected], Caroline Hellfritsch1, Anne Brockhoff2, Frauke Stähler2, Wolfgang Meyerhof2, Thomas Hofmann1. (1) Chair of Food Chemistry and Molecular Sensory Science, Technical Univ. of Munich, Freising, Germany (2) Dept. of Molecular Genetics, German Inst. of Human Nutrition Potsdam-Rehbrücke, Nuthetal, Increasing consumer demand for natural low-calorie sweetners, with no organoleptic drawbacks compared to sucrose, necessitates organoleptic studies on diterpenic glycosides of Stevia rebaudiana. For this purpose, we correlated in vivo data obtained from human psychophysical experiments with in vitro data from cell-based taste receptor assays on the most common steviol glycosides. While sensory evaluation clearly demonstrated the structural features causing the sweet and bitter taste of these phytochemicals, comprehensive screening experiments with human bitter taste receptors indicated their sensitivity to hTAS2R4 and hTAS2R14. Interestingly, for some analytes, we observed a decline in their sweet intensity at supra-maximum concentrations. This effect did not arise from allosteric modulation of the hTAS1R2/R3 sweet taste receptor but might be explained by a cross-modal suppressing effect of the associated intrinsic bitter taste.

AGFD 285 Deorphanization and characterization of human odorant receptors in heterologous cells Pierre Chatelain, [email protected] SA, Brussels, Belgium Olfaction plays an indispensable role in human and animals in self and environmental recognition as well as intra- and inter-specific communication. Following the discovery by Buck and Axel in 1991 of a family of odorant receptors (OR), it has been established that the sense of smell begins with the molecular recognition of a chemical odorant by one or more ORs expressed in the olfactory sensory neurons. Therefore characterization of the molecular interactions between odorant molecules and ORs is a key step in the elucidation of the general properties of the olfactory system and in the development of applications: design of new odorants, search for blockers,…The presentation will show the process putted in place in ChemCom to deorphanize and to characterize the interaction between chemical odorants and ORs. The family of human ORS includes ~400 putatively functional ORs which are GPCRs. To date over 100 hORs have been deorphanized.

AGFD 286 Dietary fat sensing by enterocyte fatty acid oxidation – effects on eating Wolfgang Langhans, [email protected]. of Health Sciences and Technology, ETH Zurich, Schwerzenbach, Zurich Switzerland Peripheral fatty acid oxidation (FAO) has long been implicated in the control of eating. The prevailing view was that hepatic FAO influences eating by modulating vagal afferent signaling. This, however, appears unlikely because hepatic parenchymal vagal afferent innervation is scarce and because experimentally induced changes in hepatic FAO often fail to affect eating. Instead, several recent findings from in-vivo and in-vitro studies indicate that small intestinal enterocytes act as FAO sensors that link dietary fat content to eating. Pharmacological interference with enterocyte fat handling that changes enterocyte FAO influences eating, and some of the observed effects are signaled to the brain through vagal afferents. In sum, enterocytes may sense dietary fat-derived fatty acids via FAO and influence eating through changes in intestinal afferent nerve activity. Further studies should identify the chemical link between enterocyte FAO and afferent nerves, and examine the specificity and potential physiological relevance of this mechanism.

AGFD 287 How to reduce sugars in dairy products without affecting the sweetness? Christine Kersch, [email protected], Pascalle Weijzen, Wouter Noordman, Harm Dijkstra, Ger Willems.Dept. of Research and Development, Royal FrieslandCampina, Deventer, The Netherlands There is a fundamental need for food and beverage companies to ensure the promotion of healthy products. As part of Royal FrieslandCampina's committed to Corporate Social Responsibility, it has taken up the challenge to help reduce consumers sugar, salt and fat intake. A literature overview of the existing methods to reduce sugar will be presented. Furthermore, we will show how a Public-Private partnership can lead to a high potency concept: the modulation of spatial and temporal distributions of tastants. This concept will be illustrated using experimental data. Finally, our latest results on lowering sugar via consumer adaptation, as well as our study on the liking/reward of non-caloric vs. caloric dairy products will be presented.

AGFD 288 Quantification of the relative contributions of taste and aroma to cheese flavour using simultaneous gustometry olfactometry Jun Niimi1, [email protected], Andrew I Eddy2, Amy R Overington3, Phil J Bremer1, Patrick Silcock1, Conor M Delahunty4. (1) Dept. of Food Science, Univ. of Otago, Dunedin, Otago, New Zealand (2) Animal, Food and Health Sciences, CSIRO, North Ryde, NSW Australia (3) Fonterra Research & Development Centre, Fonterra Co-operative Group Limited, Palmerston North, New Zealand (4) Animal, Food and Health Sciences, CSIRO, Adelaide, Australia The perceived cross-modal interactions between tastes (including sweet, salty, umami, sour, and bitter tastants) and cheese aroma were studied. The influence of NaCl, lactic acid, monosodium glutamate, and aroma on cheese flavour was investigated using a 24 full factorial design. Also, the influence of aroma character on cheese flavour was investigated using a 4 character × 3 aroma-level design. Samples were delivered using a simultaneous gustometer olfactometer, with which a taste solution was delivered orally whilst simultaneously aroma was delivered orthonasally. Experienced assessors (n = 8-9) evaluated samples in triplicate. Data were analysed using GLM-ANOVA. Cheese flavour intensity was significantly (p<0.001) enhanced by NaCl,

lactic acid, and aroma, with all three main effects having similar magnitudes of enhancement. Variations in aroma character contributed towards specific flavour intensities, but not to overall cheese flavour intensity. Collectively, tastants significantly (p<0.001) contributed more than cheese aroma to the cheese flavour intensity.

AGFD 289 Coupling of in-mouth physical phenomena with nosespace analysis: A milestone toward understanding aroma release and perception from liquid matrices Florian Viton, [email protected], Ph. Pollien, Benjamin Le Révérend.Food Consumer Interaction, Nestec Ltd., Lausanne, Switzerland In this work, we present results from coupling between an aroma release quantitative technique (PTR-TOF-MS) with an in-mouth imaging technique (B-Mode UltraSound Imaging). This coupling was realized by triggering recording via external signal that was measurable by both apparatus and data postprocessing on this external trigger allowed synchronization of the time series to the precision (20 ms) of the least time-resolved signal (Ultrasound, 50 Hz). Using this unprecedented approach we are able to better understand the dynamics of aroma perception during food consumption before swallowing (i.e. during food manipulation in-mouth) and after swallowing. Orange juice was used as a case study to demonstrate the use of this new coupling and limonene was monitored as a reference volatile marker. Due to its high volatility a sharp peak in the limonene trace is recorded by PTR-TOF-MS during each breath cycle, which can be well captured thanks to the high temporal resolution of the PTR-TOF-MS. This is mostly true for the exhalation first following swallowing and delay to the swallowing event can be used to evaluate how rapidly limonene is transported to the olfactory receptors. Beyond this case study, this method could offer new insights on how structured product destructuring in-mouth modifies perception based on simultaneous analysis of in-mouth manipulation and aroma release.

AGFD 290 Eating quality of biscuits evaluated via temporal dominance of sensations (TDS): Effect of fat and fiber content and its relation with consumer acceptability Susana Fiszman, [email protected], Laura Laguna, Paula Varela, Ana Salvador.Depatment of Food Quality and Preservation, Instituto de Agroquimica y Tecnologia de Alimentos IATA CSIC, Paterna, Valencia Spain TDS measured by a trained panel is proposed as a new tool for better understanding eating quality of biscuits. This dynamic approach permits to relate the sequence and intensity of the sensory attributes - and their change as fat and fibre contents changes - with consumer's preferences; in particular, the adequacy of some sensory attributes assessed by consumers through JAR scales and penalty analysis. Since fat and fibre levels modulated the eating quality characteristics registered during the oral trajectory assessment, the results provide an insightful source of information that could give clear directions for biscuit reformulation.

AGFD 291 Multiple time-intensity profiling (mTIP) as an advanced evaluation tool for complex tastants Katja Obst1, [email protected], Susanne Paetz2, Michael Backes2, Katharina V. Reichelt2, Jakob P. Ley2, Karl-Heinz Engel1. (1) Chair of General Food Technology, Technische Universität München, Freising-Weihenstephan, Germany (2) Flavor & Nutrition Research & Technology, Symrise AG, Holzminden, Germany Many flavor compounds and tastants show a complex sensory profile. For an adequate description of the compounds and their aftertaste properties, a time-intensity profile is essential. This is especially important for tastants showing lingering taste effects, such as the bitter and/or astringent aftertaste of catechinsor high-intensity sweeteners. For the evaluation of the complex aftertaste of these compounds, an advanced time-intensity method, multiple time-intensity profiling (mTIP) was developed. This method combines the advantages of dual-attribute time-intensity (DATI) and time-intensity profiling (TIP). By using mTIP, the number of tests, the time and the amount of material needed, can be clearly minimized. It is shown that this approach allows the measurement of up to four descriptors in parallel. Furthermore, mTIP was evaluated as a screening tool for the identification of potential modality-selective masking compounds. In particular, the absolute intensity of the astringency of epigallocatechin-3-gallate (EGCG) could be significantly lowered using tingling compounds.

AGFD 292 Gold nanoparticle based multiplexing lateral flow immunoassay for mycotoxin in food- and feedstuff Yiqiang Chen1,3, [email protected], Qian Chen2, Lidong He3, Xiong Wang4, Liying Zhang1. (1) State key laboratory of Animal Nutrition, China Agricultural Univ., Beijing, China (2) National Key Laboratory of Biomembrane and Membrane Biotechnology, Inst. of Zoology, Chinese Academy of Science, Beijing, China,(3) Univ. of Utah, Dept. of Chemistry, Salt Lake City, Utah (4) Clover Technology Group Inc., Beijing, China Mycotoxin is a type of fungal metabolite, and its contamination on food- and feedstuff can result in serious economic loss and health hazard. This study describes the development of a multiplexinglateral flow immunoassay (LFIA) for simultaneously on-site detection of three mycotoxins. Three mAbs separately recognizing aflatoxin (AFL), zearalenone (ZEA) and ochratoxin A (OTA) were conjugated with gold nanoparticles (GNPs) to serve as detection regents. AFL-BSA, ZEA-BSA and OTA-BSA were applied to nitrocellulose membrane to serve as capture regents. This design allowed three independent immunoreactions simultaneously occurring in one strip. After optimizing the preparation of GNP-Ab conjugate and other physical-chemistry parameters, this LFIA has the visual detection limit of 10 µg/kg for AFL, 50 µg/kg for ZEA and 15 µg/kg for OTA in corn, rice and peanut, with detection time less than 10 min. By adjusting immunoreactive reagents, this multiplexing immunoassay can also be applied to other small molecule or macromolecule detection.

AGFD 293 Electronic nanobiosensors for pathogens and toxins Ashok Mulchandani, [email protected] and Environmental Engineering, Univ. of California, Riverside Carbon nanostructures such as single-walled carbon nanotubes and graphene film, due to their large surface carbon atoms that are highly responsive to surface adsorption events and unique

electrical properties, are ideal materials for electronic, field-effect transistor/chemiresistor sensors. Their ultra-small size makes possible developing high density arrays of individually addressable nanostructures for simultaneous analysis of a range of different species and massive redundancy to increase the measurement accuracy and increase signal to noise ratio. Further, their compatibility with modern microfabrication technologies, facile functionalization with molecular recognition elements make them promising candidates for bio/chemical sensors applications. This paper will present our recent results on development of electronic nanobiosensors based on SWNTs and graphene film combined with biological receptors such as aptamers, antibodies and binding proteins, for label-free, highly sensitive, selective, rapid and cost-effective detection of pathogens and toxins with potential for applications in monitoring pathogens and toxins in drinking water and food.

AGFD 294 Engineered nanomaterials for the removal and detection of biological analytes from complex sample matrices Marvin G Warner1, [email protected], Jay W Grate1, Cynthia J Bruckner-Lea1, James Marks2, Cynthia L Warner1, David S Wunschel1, Janine R Hutchison1. (1) Pacific Northwest National Laboratory, Richland, WA (2) Dept. of Anesthesiology, Univ. of California San Francisco, San Francisco, CA New technologies that are able to separate, concentrate, and detect biological agents (e.g., protein toxins and bacteria) are in high demand as the threat of bioterrorism grows. Effective detection systems should have a high sensitivity, allow rapid detection and be automated and accurate. To that end, we have devoted significant research toward the discovery, synthesis, and application of novel engineered nanomaterials capable of selectively binding and removing biological analytes such as botulinum toxin and Bacillus anthracis from complex sample matrices. These engineered materials have the characteristics of high specific area, straightforward routes to functionalization, and unique properties (i.e., luminescence and magnetism) that allow for rapid facile separation and detection. This talk will detail our work to date in these areas focusing on difficult to sample matrices such as food, biological, and environmental samples.

AGFD 295 DNAzyme and aptamer nanosensors for food quality and safety Yi Lu, [email protected], Yu Xiang, Juewen Liu, Tian Lan, Debapriya Mazumdar, LeLe Li.Dept. of Chemistry, Univ. of Illinois at Urbana-Champaign, Urbana, IL Developing nanosensors is critical for successes for food quality and safety. Despite recent progress, designing those sensors based on a single class of molecules for a broad range of targets with high selectivity remains a significant challenge. Of particular challenge is sensing small molecular targets that antibodies have not been effective. We have been able to use a combinatorial method called in vitro selection to obtain DNAzymes and aptamers that can bind targets of choice strongly and specifically, and used negative selection strategy to improve the selectivity. By labeling the resulting DNAzymes/aptamers with gold nanoparticles, quantum dots, and supermagnetic iron oxide nanoparticles, we have developed new classes of colorimetric, fluorescent and MRI sensors for heavy metal ions, organic and biological contaminates/adulterants and pathogens. A novel approach of using an inactive variant of DNAzyme to tune the detection range of the sensors is also demonstrated. For even more straightforward field applications, these sensors have been converted into qualitative tests using simple “dipstick”, and quantitative tests using widely available glucose meters.

AGFD 296 Simple colorimetric assay for the detection of mercury, arsenic, chromium, and pathogenic bacteria from food samples using gold nanotechnology Paresh Chandra Ray, [email protected]. of Chemistry, Jackson State Univ., Jackson, MS Despite the modern treatment processes, contamination of food by arsenic, mercury, chromium & bacteria, is very common in this world. As a result, an ultrasensitive & highly seelective technology for the rapid detection of chemical & biological toxin from food is very urgent. Here we will discuss our recent effort on the development of a simple colorimetric assay for highly selective detection of mercury, arsenic & pathogenic bacteria from food sample using gold nanotechnology. Since synthesis methods are easily workable for gold nanostructures & they possess unique shape and size-dependent optical properties, gold nanosystem became very attractive in their use in technological system for diagnostic applications. Since the colors of gold nanoparticle solutions are highly dependent on the interparticle distance of nanoparticles, the working principle of our developed colorimetric sensor is based on the fact that when individual gold nanoparticles come into close proximity due to the binding with individual chemical or biological toxin, a distinct color change is observed. It is very simple & any layman can use these sensors using naked eyes. We will discuss how this colorimetric assay can be used for the detection of arsenic from rice, mercury from fish, chromium from vegetable & bacteria from milk.

AGFD 297 SERS-based methods for detection of chemical and biological contaminants in foods Mengshi Lin, [email protected]. of Food Science, Univ. of Missouri, Columbia, In recent years, the contamination of foods by chemical and biological contaminants has caused a great amount of concern for consumers. Detection of food contaminants using nanotechnology is becoming one of the most exciting and rapidly evolving fields in agricultural and food science. In particular, the use of inorganic nanoscale materials in surface-enhanced Raman spectroscopy (SERS) is growing rapidly, providing an alternative approach to traditional techniques for detection of food contaminants. This presentation will introduce our recent research on using a variety of inorganic nanomaterials in food safety applications, including gold, silver, and zinc oxide nanomaterials and nanostructures. We have developed several types of nanosubstrates for use in SERS for rapid detection of important food contaminants, including melamine, seafood antibiotics and drugs, bacterial cells and spores, toxins, and viruses

AGFD 298 Using microscale optical biosensors to elucidate binding kinetic parameters between the plant defense response elicitor chitin and chitin binding proteins Jeremy Dahmen1, [email protected], Carol Soteropulos2, Gary Stacey1, Heather Hunt2. (1) Divisions of Plant Sciences and Biochemistry, Univ. of Missouri, Columbia, (2) Dept. of Biological Engineering, Univ. of Missouri, Columbia, A great number of agriculturally important crops are attacked by fungal diseases. Chitin, a major constituent of fungal cell walls, induces innate plant immunity pathways by binding to plant cell surface receptors. Therefore, developing a fundamental understanding of how chitin interacts with receptors will provide a more complete picture of plant disease. Recent advancements of optical biosensors, including Whispering Gallery Mode microsphere optical resonators, could provide a highly sensitive method to determine the kinetic parameters of binding interactions. We report our initial work on these studies. First, we demonstrate the successful attachment of chitin polymers to the surface of the silica microsphere biosensor platform using X-ray photoelectron spectroscopy and fluorescence microscopy. Second, we discuss the impact of surface functionalization on the sensitivity of the devices via quality factor analysis. Third, we present initial studies on the interaction of the surface-bound chitin with lectin, a well studied chitin binding protein.

AGFD 299 Comparison of sensitive methods for the measurement of inorganic arsenic in apple juice: Photoionization (PID) and ICP-MS Jack Driscoll1, [email protected], Jennifer Maclachlan1, Janet B. Foley2. (1) PID Analyzers, LLC, Sandwich, MA (2) Bennington College, Bennington, VT In January of 2012, Consumer Reports found 10% of apple juice samples tested from five brands had total arsenic levels above the drinking water standard of 10 parts per billion. Most of that arsenic was inorganic arsenic, a known carcinogen. American apple juice is made from apple concentrate, a majority of which is imported from China. Inorganic Arsenic has been detected as AsH3following reduction via AA or ICP MS. The cost of these types of spectrometers is in the $60-200K price range. Many labs would have to choose the older colorimetric methods but we have developed and modified the hydride generation-PID method for arsenic in water analysis at ppb levels (1) to work with food and juice. The system cost is a fraction of the $200K spectrometer price. We will describe the modifications of the new method for arsenic in apple juice as well as the comparison results with ICP-MS.(1) Driscoll, JN and GA Cutter, “Total and Speciated Arsenic Compounds in Water by Photoionization and Gas Chromatography/PID”in "Toxic Trace Metal Remobilization & Remediation - A Geochemical Body of Work" to be published by the ACS (2012)

AGFD 300 Analysis for arsenic species in food William R Mindak, [email protected], Sean Conklin.Dept. of Center for Food Safety and Applied Nutrition, U.S. ADA, College Park, MD The issue of arsenic in rice and rice products has been in the news recently. The FDA and other organizations have released reports that list the levels of various arsenic species present in these products. This attention suddenly increased the demand for analysis of rice and rice products for arsenic. However, due to the difference in toxicity of the chemical forms of arsenic, there is a need to determine the various arsenic species especially the more highly toxic inorganic arsenic forms. Most laboratories involved with trace element analysis do not have experience with arsenic speciation. Several methodologies can be used for arsenic speciation including hydride generation-cryogenic trapping followed by either ICP-AES or AA and chromatography coupled to ICP-MS. The presentation will discuss various approaches to determine arsenic species and give details of the HPLC-ICP-MS methods that the FDA uses to analyze juice, rice and various rice products.

AGFD 301 Arsenic species in seaweed harvested for consumption and for fertilizer Vivien F Taylor, [email protected], Brian Jackson.Trace Element Analysis Laboratory, Dartmouth College, Hanover, NH Seaweed is a hyper-accumulator of arsenic, having concentrations in the 10-150 mg/kg range. Arsenic is present primarily in the form of a variety of arsenosugars, as well as dimethyl As and inorganic As. The toxicity of As is highest for inorganic As, and varies between organic species, necessitating complete speciation analyses. There has been recent growth of the seaweed harvesting industry in New England, both for consumption and for use as an organic fertilizer. In some of the seaweed products we have analyzed, the amount of inorganic As in a single gram of sample exceeds daily tolerable dose guidelines. The use of seaweed as a fertilizer has been shown to significantly increase bioaccessible As in soils. A survey of As speciation seaweeds and seaweed products from New England was conducted to understand how to minimize As exposure from this source.

AGFD 302 Transforming ICP-MS technology: Advances in interference removal for accurate arsenic analysis in food and beverages Amir Liba, [email protected] Technologies, Inc., Wilmington, DE Arsenic contamination of food and beverages has become a heated topic of discussion in media outlets and many households across the globe. Arsenic, like many other toxic analytes, exists in many forms, some of which are very toxic (As3+, As5+) while many others are inert. It has thus become very critical to identify the levels and types of species that exists in a particular sample in order to differentiate between the non-toxic and toxic species. Since arsenic is monoisotopic and possesses a large number of polyatomic interferences, it is necessary to use a collision/reaction cell for accurate unbiased analysis. Two main methods exist for interference removal, collision mode and reaction mode. Collision mode, using kinetic energy discrimination (KED), allows for matrix-independent analysis achieving relatively low detection limits, ppt-ppb. Reaction mode of operation is highly dependent on the sample matrix. Collision/reaction cells allow for the entire ionized sample (matrix and analytes) to enter the cell. Since no control exists to what enters the cell, chemical reactions are largely uncontrolled and lead to side reactions and the formation of cluster ions, ultimately biasing the results. Controlling what enters the cell is key to controlled chemical reactions thus allowing for accurate, precise and unbiased data in reaction mode. Triple Quad ICP-MS (ICP-QQQ) provides the

capability of controlling what enters the cell using MS/MS technology by selecting a particular mass (single AMU) or a mass range via the control of the first quadrupole (Q1) located upstream from the collision/reaction cell. This mechanism gives the operator valuable information on what enters the cell. With this critical piece of information, it is then possible to perform controlled chemical reactions. Here we will discuss the theory and operation of the ICP-QQQ with MS/MS technology and its relevance to analyses of toxic analytes in food and beverages.

AGFD 303 Multi-faceted approach to arsenic speciation analysis for characterization of food products using selective extraction followed by IC/RP/GC-ICP-MS Russell Gerads, [email protected], Hakan Gurleyuk.Applied Speciation and Consulting, Bothell, WA A multi faceted approach to the speciation of arsenic present in food products was applied for the quantitation of: arsenite, arsenate, monomethylarsonic acid, dimethylarsenic acid, trimethylarsine oxide, tetramethylarsonium ion, arsenocholine, arsenobetaine, thio-dimethylarsenite, roxarsone, arsenolipids, arsenosugars, p-arsinilic acid, and phenylarsonic acid. The extraction and analytical methods were specific to the target molecules and substrate. Comparison between various extraction methods was performed including, but not limited to: neutral pH, phosphate based extractions, enzymes, organic acids, polar solvent, and non-polar solvents. Certain extraction methods were proven to quantitatively decompose organic arsenic species to arsenate which can produce false positives when assessing the consumption risk for humans. The findings from this research conclusively identified that the applied extraction and analytical methods must be specific to the substrate components and the target arsenic species. Analytical method used for quantitation of arsenic species included different chromatographic separation techniques (GC, IC, RP) coupled to an inductively coupled plasma collision reaction cell mass spectrometer.

AGFD 304 Extension of a method for speciation of arsenic in rice to other rice-based products, and propagation of the method to other laboratories Sean Conklin1, [email protected], Patrick Gray1, Doug Heitkemper2, Kevin Kubachka2, Nohora Shockey2. (1) Center for Food Safety and Applied Nutrition, US ADA, College Park, MD (2) Forensic Chemistry Center, US ADA, Cincinnati, OH Over the past year FDA scientists have been working on developing, validating and propagating to cooperating laboratories a method for speciation of arsenic in rice-based food products. Rice and rice-derivatives are ingredients in a wide variety of products such as rice cakes, cereals, granola/snack bars, chips, noodles, pudding, and infant formula. Each product represents a novel matrix which may or may not be compatible with the method as written. This talk will address the process of extending the scope of a method developed for rice to include other rice-based products. The difficulties of bringing new laboratories up to speed on a new method and, in some cases, new analytical techniques, will also be discussed.

AGFD 305 Remediation of arsenic contamination of groundwater in Asia and USA Satinder Ahuja, [email protected]&D, Ahuja Consulting, Calabash, NC Arsenic contamination of groundwater has been reported worldwide, including Asia and the US. This problem is most pronounced in Bangladesh, where naturally occurring arsenic contaminates millions of wells that were installed to solve the problem of microbial contamination. Arsenicosis, resulting from drinking arsenic-contaminated water, is affecting around 200 million people in Asia; it can lead to a slow and painful death. To seek viable solutions, workshops were held in Bangladesh and India, and several symposia were organized at ACS and UNESCO meetings. Discussion of the problem will focus on how groundwater is contaminated with arsenic, desirable methods for monitoring arsenic contamination at ultratrace levels, and the best options for remediation. Solutions that offer significant improvements in water purification technologies, at reasonable costs, will be highlighted. The talk will encompass how the lessons learned from Asia can help solve the problem in other parts of the world.

AGFD 306 Dynamics of nitrate contents in several vegetables during storage Jinming Huang, [email protected], Nathan Probst, Samuel Pope, Mackenzie Willis, Joshua Hathcox, Trent Roberts, Alexandra White.Mathematical and Natural Sciences, Univ. of Arkansas at Monticello Nitrate and nitrite contents change in spinach, lettuce, and cabbage during storage in refrigerator and at room temperature were studied. The nitrate contents in fresh homogenized spinach, iceberg lettuce, and cabbage decreased 62.1%, 38.5%, 0.0 % respectively after 8 days storage in refrigerator at 4 oC, while nitrite contents increased 2600, 1100, 0 fold respectively; however, no nitrate and nitrite contents changing found in whole spinach, iceberg, and cabbage during 8 days cold storage. Nitrate contents decreasing and nitrite contents increasing are much faster when homogenized spinach and iceberg store at room temperature. No nitrate and nitrite contents change observed during 8 days cold storage in the spinach and iceberg homogenates that were boiled 10 minutes or treated with antiseptic mouthwash reagent (Listerine, 10%, v/v) on the day when homogenates were prepared. These findings strongly suggest that it is the enzyme initially presents in spinach and iceberg (most possibly nitrate reductase) other than external enzyme or bacterial such as those from air is responsible for the reduction of nitrate to nitrite. Cabbage may not contain this enzyme.

AGFD 307 Polynuclear aromatic hydrocarbons, process contaminants in jerked chicken Donna A Minott, [email protected], Dwyte N. Bremmer.Dept. of Chemistry, The Univ. of the West Indies, Mona, Kingston, Jamaica Jerked meats, prepared by grilling over an open flame, may result in the development of polycyclic aromatic hydrocarbons (PAHs) as process contaminants. Many PAHs, shown to be carcinogenic and or mutagenic, are prioritized as contaminants of concern. There is a need to establish levels of the priority PAHs in food products to facilitate risk assessments. Consumer cuts of chicken processed by traditional, open, and pan jerking methods were obtained from several representative

food service providers throughout Jamaica. PAHs were extracted from different chicken cuts (white and dark meat) and analysed using GC-MS. Total PAHs were significantly higher (p<0.05) in the jerked product relative to the uncooked poultry, while benzo[A]pyrene, the marker for total carcinogenic PAHs, was below the reference limit (5 µg/kg) for smoked meats in more than 80% of the samples analyzed. The study revealed that the cooking method and meat cut influenced the amount of PAH formed.

AGFD 308 Torrefaction of agricultural by-products Bor-Sen Chiou1, [email protected], Cristina Bilbao-Sainz1, Diana Valenzuela-Medina2, Artur Klamczynski1, Becky Milczarek3, Roberto Avena-Bustillos3, Wen-Xian Du3, Syed Imam1, Greg Glenn1, William Orts1. (1) Bioproduct Chemistry and Engineering, USDA, Albany, CA (2) Bioengineering, Univ. of the Pacific, Stockton, CA (3) Processed Foods Research, USDA, Albany, CA Torrefaction of biomass involves heating at 200C-300C under inert atmosphere to remove volatiles and produce materials with higher energy values and low moisture. Agricultural by-products, such as apple, grape, olive, and tomato pomaces as well as almond and walnut shells, were torrefied at different temperatures for various times. Raw tomato pomace had the highest energy value due to its high lignin content. Response surface analysis was used to determine the effects of torrefaction temperature and time on mass and energy yields of the samples. Apple pomace required lower torrefaction temperatures than the other samples due to high mass losses at higher temperatures. Overall, grape pomace had the highest energy yields.

AGFD 309 Chemistry of cigar wrappers taken from mass-market cigars John H. Lauterbach1, [email protected], Deborah A. Grimm2, [email protected]. (1) Chemistry & Toxicology, Lauterbach & Associates, LLC, Macon, GA (2) Coordinated Instrumentation Facility, Tulane Univ., New Orleans, LA Mass-market cigars (aka machine-made) cigars represent the largest segment of the cigar market as they are produced in far greater quantities than handmade cigars and are traditionally sold in convenience stores rather than high-end cigar shops. The US ADA (FDA) has proposed issuance of deeming regulations to regulate cigar products so it is essential to have knowledge of the chemical and toxicological properties of these products. We recently reported (CORESTA Congress, Sapporo, 2012, Smoke Science/Product Technology Groups, SSPT11) on the routine and detailed chemistries of reconstituted tobacco wrappers from so-called filtered cigars, including the presence of markers of sugar-ammonia chemistry such as the deoxyfructosazines and fructosazines in the wrapper taken from one filtered cigar product. Since this finding was unexpected, we have obtained additional samples to determine the interactions between the tobacco blend and the components of the wrapper that can affect the sugar-ammonia chemistry.

AGFD 310 Enzymatic inhibition of beta-glucan degradation by oxidation Audrey M. Faure, Julia Werder, Laura Nyström, [email protected]. of Food, Nutrition and Health, ETH Zurich, Switzerland Oxidation is recently recognized as a process that modifies cereal beta-glucan (the main soluble dietary fiber in oats and barley) in several food-processing conditions. It may significantly alter the molecular weight of beta-glucan and thereby some of its health benefits. In aqueous solutions metals and reducing agents that promote the production of hydroxyl radicals through Fenton reaction accelerate oxidation. We studied the formation of oxidative radicals (using ESR and spin trapping) in parallel with viscosity changes of beta-glucan at varying reaction conditions (pH 2.5-7.5, Fe2+ concentration 50-1000 microM, with or without reducing agent and/or antioxidative enzymes). Our studies show that both hydroxyl and superoxide radicals are involved in beta-glucan oxidation, and that beta-glucan integrity is best preserved by enzymes that inhibit radical formation (catalase and superoxide dismutase). However, during storage, especially in the presence of a reducing agent (ascorbic acid), oxidation and subsequent viscosity loss can only partially be inhibited.

AGFD 311 Comparison of different plant polyphenol extracts and pure compounds as in vitro and in vivo antioxidant metabolites Nathan B Stebbins, [email protected]. of Chemistry, Univ. of Scranton, PA Polyphenols in fruits, vegetables, and teas have been shown to possess anticarcinogenic and anti-aging properties. The samples in the study include green coffee, combretum, black tea, purple potato, cranberry juice, along with pure compounds: curcumin and resveratrol. Ferric Reducing Antioxidant Power (FRAP) Assay determined the relative total antioxidants. The extracts, their in vitro digestates and in vivo rabbit plasma were assayed. The rabbits were fed through gavage and dosed with 100 mg/kg of each sample, except combretum, which was 50 mg/kg and cranberry juice with 3.42 mL/kg. One hour after gavage, a blood sample was taken from the ear. Plasma was separated and frozen at -80C. The antioxidant power of the metabolized rabbit plasma ranks as follows: resveratrol>curcumin>combretum>green coffee>purple potato>cranberry>black tea. The metabolite concentration in and bound to cells will be determined. Whether the metabolites are deconjugated in the cells under normal and inflammatory conditions will be analyzed.

AGFD 312 Comparison of fatty acid profile and cholesterol content of wild-caught Louisiana shrimp and imported, farm-raised shrimp Jessica D. Johnson, [email protected], Samantha N. Stein, Damien A. Narcisse, John W. Finley, Jon W. Bell.Dept. of Food Science, Louisiana State Univ., Baton Rouge, LA Approximately 69% of domestic shrimp in the US is harvested from the Gulf of Mexico. The two main species from the Gulf are white (Penaeus setiferus) and brown shrimp (Penaeus aztecus). Previous research indicates that wild caught shrimp have superior flavor and there may be differences in nutritional value. Shrimp is rich in omega-3 fatty acids EPA and DHA, but is also considered a high-cholesterol food. This study compared the fatty acid profile and cholesterol content of wild-caught shrimp collected from selected locations in

Louisiana coastal waters throughout several seasons and imported, farm-raised shrimp from retail markets. Fatty acid profiles and cholesterol content were determined by gas chromatography. Results demonstrate that harvest location and season significantly impact the fatty acid profiles of shrimp, whereas cholesterol content is not affected.

AGFD 313 Determination of thresholds for capsaicin in aqueous and oil based solutions Désirée J Schneider, [email protected], Ingrid Seuß-Baum.Dept. of Food Technology, Univ. of Applied Sciences Fulda, Fulda, Hesse Germany The pungency detection thresholds for capsaicin in aqueous and oil based solutions were determined and compared. Thresholds were measured for 21 students (12 chili “users” and 9 “non-users”) using a 3-alternative forced choice sensory test with ascending concentrations of capsaicin in aqueous (0.025 ppm, 0.045 ppm, 0.090 ppm, 0.180 ppm and 0.036 ppm) and oil solutions (0.150 ppm, 0.450 ppm, 1.350 ppm, 4,05 ppm). In addition, the panelists were asked where the irritation occurred (throat, tongue or both). The group best estimate thresholds for capsaicin were 0.080 ppm (+/- 0.275 SD) in aqueous and 0.826 ppm (+/- 0.405 SD) in oil solutions. ”Users” of hot food generally had lower thresholds than “non-users”. Differences between “users” and “non-users” were more pronounced in oil-based solutions, but the differences were not significant, suggesting that no desensitization effects occur. In most cases the first irritation was experienced in the throat. The pungency detection thresholds for capsaicin in aqueous and oil based solutions were determined and compared. Thresholds were measured for 21 students (12 chili “users” and 9 “non-users”) using a 3-Alternative forced choice sensory test with ascending concentrations of capsaicin in aqueous (0.025 ppm, 0.045 ppm, 0.090 ppm, 0.180 ppm and 0.036 ppm) and oil solutions (0.150 ppm, 0.450 ppm, 1.350 ppm, 4,05 ppm). In addition, the panelists were asked where the irritation occurred (throat, tongue or both). The group best estimate thresholds for capsaicin were 0.080 ppm (+/- 0.275 SD) in aqueous and 0.826 ppm (+/- 0.405 SD) in oil solutions. ”Users” of hot food generally had lower thresholds than “non-users”. Differences between “users” and “non-users” were more pronounced in oil-based solutions, but the differences were not significant, suggesting that no desensitization effects occur. In most cases the first irritation was experienced in the throat.

AGFD 314 Advanced analytical methods for tracing odorants in food and sensorial applications Jonathan Beauchamp, [email protected]. of Sensory Analytics, Fraunhofer IVV, Freising, Germany Odorants are of unquestionable importance in the sensorial appreciation of food. The complexity of their release from food during mastication and their passage through the oral and nasal cavities poses challenges to food scientists and engineers intent on understanding and potentially manipulating these processes through optimisation of food flavour constituents and release parameters. Over the last decade or so, on-line analytical systems such as APCI-MS and PTR-MS have gained credibility in the field for their ability to characterise release processes – both in vivo and in vitro – of food odorants. Latest technological advances have provided a new generation of real-time aroma analysers in the form of proton-transfer-reaction time-of-flight mass spectrometry, or PTR-TOF-MS. This system offers unprecedented mass and time resolutions, with detection of entire mass spectra on the timescale of seconds and with a mass separation down to a thousandth of a Dalton. This talk focusses on food/flavour applications of PTR-TOF-MS.

AGFD 315 Characterization of the key aroma compounds in Bartlett (Williams Christ) pear brandy Michael Granvogl, [email protected], Bianca Willner, Peter Schieberle.Chair for Food Chemistry, Technical Univ. of Munich, Freising, Germany The overall aroma is one of the most important quality markers of distilled beverages, such as Bartlett pear brandy. The name of the spirit is trademarked and is only used for brandies produced from Bartlett pears, due to their distinct and intensive aroma. The manufacturing process involves fermentation of the mashed fruits, distillation, and ageing. However, although it is known that the raw material and the processing steps have an important influence on aroma formation, data on the key aroma compounds contributing to the overall odor of pear brandies are scarcely available. The lecture will highlight the identification and quantitation of key aroma compounds in two commercially available Bartlett pear brandies applying the molecular sensory science concept. The odor-active compounds were separated from the bulk of odorless volatiles via gas chromatography-olfactometry and aroma extraction dilution analysis (AEDA). After identification of the most important odorants, quantitation was carried out by stable isotope dilution assays (SIDA). A total of 50 odorants were identified, of which more than 25 were rated to be key aroma compounds, on the basis of their odor activity values (OAV). Besides the well-known “Bartlett pear aroma compound” ethyl (E,Z)-2,4-decadienoate, also (S)-ethyl 2-methylbutanoate,(E)-b-damascenone, ethyl hexanoate, and 2,3-butandione were established as the most important odorants. A comparison of the concentrations in both Bartlett pear brandies revealed clear differences in aroma-active compounds, e.g., ethyl (E,Z)-2,4-decadienoate, 2-phenylethanol, 1-hexanol, and phenylacetaldehyde. Finally, a successful aroma recombination consisting of all key odorants in their natural concentrations confirmed the results of the analytical approach. Omission tests with ethyl (E,Z)-2,4-decadienoate confirmed the importance of this compound for the overall aroma. On the basis of these data, optimising in brandy production can be done.

AGFD 316 Enantiomeric distribution of ethyl 2-hydroxy-4-methylpentanoate in wine, a natural enhancer of fruity aroma Georgia Lytra1,2, [email protected], Sophie Tempere1,2, Gilles De Revel1,2, Jean-Christophe Barbe1,2, [email protected]. (1) Univ. Bordeaux, Institut des sciences de la vigne et du vin (ISVV), EA 4577 Oenologie, Villenave D'Ornon, Aquitaine France (2) INRA, Institut des sciences de la vigne et du vin (ISVV), USC 1219 Oenologie, Villenave D'Ornon, Aquitaine, France Ethyl 2-hydroxy-4-methylpentanoate enantiomers (2OH4MeC5C2) were

assayed in 55 commercial wines using chiral gas chromatography. White wines presented only the R form, whereas red wines contained both enantiomers, in various ratios according to aging (average ratio: 95/5, m/m) with an average total concentration of about 400 μg/L. The olfactory threshold of R-2OH4MeC5C2(126 μg/L) was almost twice that of the S form (55 μg/L). The olfactory threshold of the mixture of R/S-2OH4MeC5C2(95/5, m/m) was 51 μg/L, resulting in a synergistic effect. Sensory analysis reveled that fruity character was perceived at concentrations 2.2, 4.5, and 2.5 times lower, when the matrix was supplemented with R- or S-2OH4MeC5C2 or R/S-2OH4MeC5C2(95/5, m/m), respectively at their average concentrations in red wines, demonstrating a synergistic effect of this ester on fruity aroma perception. Sensory profiles of aromatic reconstitutions highlighted the contribution of this compound to black-berry and fresh fruit descriptors.

AGFD 317 Evidence for perceptual interaction phenomena to interpret typical nuances of “overripe” fruity flavor in Sauternes dessert wines Panagiotis Stamatopoulos1, [email protected], Eric Frerot2, Philippe Darriet1, [email protected]. (1) Unité de recherche Oenologie, EA 4577, USC 1366 INRA, IPB, Institut des Sciences de la Vigne et du Vin, Université Bordeaux Segalen, Villenave d'Ornon, Aquitaine, France (2) Analytical Innovation Corporate, R&D Division, Firmenich S.A, Geveva, Switzerland Sauternes dessert wines present a complex flavor reminiscent of overripe fruits in particular with citrus and orange notes. Classical analysis of wine extracts by GC-olfactometry was not successful in the identification of the compounds responsible for these ripe fruit notes, possibly due to numerous co-elution in the odoriferous zones of the chromatograms. Thus, an alternative strategy was developed which combined both analytical and sensory studies of fractions obtained by semi-preparative HPLC of wine extracts. Then omission tests were done using preparative GC with cryotrapping in order to evidence fractions presenting overripe fruit nuances focusing on orange notes. Finally, multidimensional GC-MS-O applied on these fractions was used to identify a new lactone typical to dessert wines. While this compound presents minty and fruity nuances, we could evidence its key contribution, in synergy with other wine volatile compounds the typical nuances of Sauternes wines.

AGFD 318 "Overall flavor" and "viscosity" in wines: Exploring integration, in-mouth flavor release, and causative chemical constituents Leigh Francis, [email protected], Helen Holt, Patricia Williamson, Christine Mayr, Markus Herderich.The Australian Wine Research Inst., Glen Osmond Adelaide, South Australia For wines, especially red wines, in-mouth perceptions are of great importance to quality from a consumer perspective. A desirable red wine will have a full, rich and concentrated character, while lower quality wine can lack these characteristics and be described as 'thin'. In this study we addressed the extent to which trained non-technical assessors integrate 'overall flavor' and 'viscosity' attributes with more specific retronasal flavor, taste or trigeminal related attributes, together with the links to specific volatile and non-volatile compounds. Trained sensory panel intensity data across multiple sample sets will be discussed, together with detailed chemical compositional data, including sets using a metabolomics approach. Consumer response data, and the recent observation of in-mouth breakdown of grape-derived precursors contributing to flavor, will also be discussed.

AGFD 319 Measuring flavour interactions using fractional omission testing Neil Desforges1, [email protected], Kate O'Mahony2, Joanne Hort2, Andrew J Taylor1. (1) WALTHAM Centre for Pet Nutrition, Waltham-on-the-Wolds, Leics, UK (2) Division of Food Sciences, Univ. of Nottingham, Sutton Bonington, Leics, UK Flavour interactions in mixtures of odorants can be measured using omission testing (Grosch 2001). By removing one component at a time from the mixture (n-1 process) and assessing the overall flavour using sensory analysis, the relative contributions of each component to the overall flavour perception can be determined. An adaptation of the method (GB Patent 2012) will be presented where a fraction of one component is removed and an untrained consumer panel is used to assess differences in overall flavour. The method can also be applied to measure the interaction of odours and tastants. By removing a fraction of each component, more detailed information about flavour interactions can be obtained and the use of a large consumer panel (around 100 assessors) makes the results relevant to the general public rather than being just a research tool. To develop the fractional omission testing procedure, a simple strawberry flavour was used. Initially, odour-odour interactions were investigated using orthonasal sniffing. In a second step, tastant-odour interactions were studied, when samples were consumed and odour perception occurred via retronasal perception. Significant differences in interactions were observed between (n-1) and (n-0.5) omission testing which resulted in a deeper understanding of flavour interactions. Grosch, W (2001), Evaluation of the key odorants of foods by dilution experiments, aroma models and omission. Chemical Senses, 26, 533-545). GB Patent Assignees Mars Incorporated & The Univ. of Nottingham; Title: Methods Patent#: GB1216074.3; Date of filing: 10 September 2012 AGFD 320 Integrated sensory response modeling (ISRM) to understand and predict complex sensory functionality Gert-Jan van den Oever, [email protected]. of Sensation, Perception and Behaviour, Unilever Research Vlaardingen, Vlaardingen, Zuid-Holland AC Vlaardingen, The Netherlands ISRM is a methodology to develop, integrate and apply knowledge about materials, human perception and material-human interactions in their effects on sensory responses. Systems studied by ISRM are market relevant and reflect the potential variation of materials in product formulations and structures. In 7 integrated steps, ISRM aims to reveal the (complex) structure and psychophysical building blocks of human responses, typically sensory attributes, by developing predictive, multi-variate models which integrate hypotheses on: 1. effects and mechanisms possibly as function of one another, and their relative importance under experimental conditions which

approach operational consumer practice, 2. existing and innovative material technologies which act through the mechanisms from 1, resulting in a quantification of their contribution to the sensory responses, or in demythification of presumed benefits. The development, strengths and weaknesses of the methodology will be illustrated by a range of applications in different food categories.

AGFD 321 Strategies to enhance saltiness in food involving cross modal interactions Thierry Thomas-Danguin, Génica Lawrence, Marion Emorine, Nizar Nasri, Lauriane Boisard, Elisabeth Guichard, Christian Salles, [email protected]. of: Centre des Sciences du Goût et de l'Alimentation, INRA, Dijon, France This review presents a series of results on cross modal odor-taste interactions as a mean to enhance salty taste in food. Salt-related odors can enhance salty taste in water solutions containing a low level of sodium chloride through odor-induced changes in taste perception. Odor-induced saltiness enhancement (OISE) depends on salt concentration (intensity) and was no more significant in high salt-content water solutions. OISE was also found effective in low-salt content solid model cheese, but modulated by texture. A significant saltiness enhancement induced by the comté cheese and sardine odors was observed for softer textures only. In ternary odor-sour-salty solutions, sourness enhanced saltiness additively with salt-related odors. Finally, in real food systems, a strategy combining OISE and heterogeneous distribution of stimuli was found to compensate for over 25% decrease in salt-content without significant loss of acceptability. These results will be discussed with regard to diffusion and sodium mobility in food matrices.

AGFD 322 Water remediation as a method to reduce exposure to arsenic Allen Apblett, [email protected]. of Chemistry, Oklahoma State Univ., Stillwater, OK Arsenic occurs in water in many parts of the world mainly as a result of natural sources but also as a consequence of anthropogenic activities. Consuming water contaminated by arsenic can cause skin and bladder cancer and cardiovascular disease Therefore, the US and WHO maximum contaminant level (MCL) for arsenic in drinking water is 10 ppb but concentrations higher than this occur throughout the world leading to a tremendous need for development of cost efficient methods for arsenic removal. There are currently many methods for remediating arsenic-containing water that could be utilized not only to purify water for drinking but potentially could be used to prevent contamination of food by treatment of agricultural water. The various methods for removal of arsenic and their benefits and drawbacks will be reviewed in this presentation, culminating with a discussion of novel high capacity sorbents for removal of arsenic from water. AGFD 323 Potential for soil amendments to reduce concentrations of As in soils and waters Darrell Norton1, [email protected], Jerry M. Bigham2, Erik R Venteris3, Nick Basta2, Cliff Ramsier4. (1) Purdue Univ.,(2) Ohio State Univ.,(3) Pacific Northwest National Laboratory,(4) AgSpectrum Co., 33As is abundant and variable in soils. Using USGS data on As and geostatistical methods a map for USA shows that As exceeds guidelines for many areas of the USA. As geochemistry requires study to elucidate potential human health risks. The forms are arsenite (ANI) and arsenate (ANA) that are carried in solution. ANI is stable in reducing conditions and ANA in oxidizing. Eh and pH can change forms from ANI and ANA in soils. ANA acts similar to P in soils and methods to reduce mobility are similar. These are: 1) precipitation or 2) absorption onto mineral surfaces. Using soluble P as a surrogate for As we conducted field studies over 4 yr to collect runoff from soil amended with gypsum. Applications of gypsum reduced soluble P in runoff 75% over a control (P>0.01). As would be further reduced because published values for Ksp for various Ca-ANA range from 10-21 to 10-40 when Ca/As was >1.5. Since gypsum produces much soluble Ca then As would be precipitated. Studies were conducted directly on As in soils. Four iron-containing materials: Fe2(SO4)3, FeCl3, zero-valence Fe, and Fe-water treatment residual (WTR) were evaluated for remediation of three As-contaminated soils and one slag waste. Risk from multiple human exposure pathways were evaluated by the following soil chemical methods. The Bray soil test method and pore water was used to evaluate phytoavailable As. Potential exposure via the soil ingestion pathway was determined by measuring bioaccessible As using the OSU IVG method. All amendments were effective in reducing pore water, plant available and bioaccessible As. Reductions were 50 to >90%. Our results show that the Fe-containing amendments may be used as amendments to reduce risks to human health and to the environment of As in As-contaminated soils.

AGFD 324 Genetic and field management strategies for limiting accumulation of arsenic in rice grains Shannon R.M. Pinson1,2, [email protected], Lee Tarpley3, Wengui Yan1, David E. Salt4,5. (1) Dale Bumpers National Rice Research Center, USDA-ARS, Stuttgart, AR (2) Rice Research Unit, USDA-ARS, Beaumont, TX (3) Texas A&M AgriLife Research Center, Beaumont (4) School of Biological Sciences, Univ. of Aberdeen, Aberdeen, Scotland, UK (5) Purdue Univ., West Lafayette, IN, In 2002, disturbingly high levels of arsenic were reported in rice produced in Bangladesh using soil and water naturally high in arsenic. Study of arsenic in rice produced in additional countries, including the USA, soon followed. Grain-arsenic is higher in rice than other crops because the flooding of rice paddies converts soil arsenic into forms more readily absorbed by plants. Rice offers unique opportunity to study the genes and physiological mechanisms controlling arsenic-uptake and accumulation because the same varieties can be grown either flooded or flush-irrigated. In our multi-year, multi-location evaluation of several diverse rice populations, flooding increased grain-arsenic 10-fold. Of the 13 genetic loci identified as affecting grain-arsenic, 9 were effective in flooded rice, 6 in unflooded rice. Nine of the 13 loci also affected accumulation of phosphorus, silica and/or sulfur, elements known to impact arsenic accumulation. Grain-arsenic was not driven by plant height or grain shape, but maximum-arsenic increased with days-to-heading.

AGFD 325 Ongoing arsenic mitigation research in the U.S. rice industry Steven Hensley, [email protected], Reece Langley, [email protected]. Rice Federation, Arlington, VA The USA Rice Federation will address ongoing cooperative research between the rice industry and government to address the ongoing issue of arsenic in rice. Specifically we will touch on research into lower arsenic-accumulating cultivars that are adaptable to the various rice growing regions of the U.S. We will also discuss research into water management techniques thought to reduce arsenic uptake and their effect on yield, GHG emissions, disease and other metal and nutrient uptake. We will touch on the public perception of the contributions of fertilizer and pesticides and, depending upon research schedules, possibly the issue of consumer mitigation of arsenic content.

AGFD 326 Arsenic and brown rice: Industry challenges and Nature One's solution Paul Anloague, [email protected]'s One, Inc., Lewis Center, OH The rice industry and food manufacturers using rice ingredients have been forced to deal with toxins that are a result of past environmental abuses. in February 2012, a study was published that outlined the correlation between rice and arsenic. This study triggered a consumer awareness and media outcry that has a significant impact on the industry. Nature's One, Inc. was one of the companies at the forefront of this unwanted media attention. Nature's One introduced the first organic toddler nutritional formula in 1999 and selected organic brown rice syrup as the carbohydrate source due to its high nutritional qualities and superiority. Today, Nature's One is at the forefront of technology with its organic-compliant filtration process which eliminates inorganic arsenic to undetectable levels in organic brown rice syrup (OBRS).

AGFD 327 Carbohydrates in coffee: The AOAC Official Method 995.13 vs. a fast method Lipika Basumallick, [email protected], Jeffrey Rohrer.Thermofisher Scientific, Sunnyvale, CA Coffee has emerged as one of the most consumed beverages in the world. Carbohydrates in coffee contribute to the flavor, and are tracers for authenticity assessment. This presentation compares two high-performance anion-exchange chromatography with pulsed amperometric detection methods for the determination of carbohydrates in coffee,(i) the AOAC 995.13, and (ii) a newly developed fast method. The fast method uses a column (CarboPac SA10) designed specifically for fast separation of simple sugars in food matrices. The fast method is recommended when rapid separation (10 min) is desired, keeping in mind that two pairs of sugars (rhamnose-galactose and fructose-ribose) are not resolved. In applications where all eleven common coffee carbohydrates need to be resolved, the AOAC 995.13 is recommended. Both, the AOAC Official Method 995.13 and the fast method are shown to be sensitive, accurate, and reliable, and differ primarily in their total analysis time and the resolution of some sugars.

AGFD 328 Impacts of flavanoid monomers and simple hydrolyzable tannins on ammonia emissions from dairy manure Wayne E. Zeller1, [email protected], J. Mark Powell1, Timothy J. Hagen2, Travis R. Helgren2, Sara J. Lindquist2. (1) U.S. Dairy Forage Research Center, ARS-USDA, Madison, Wisconsin (2) Dept. of Chemistry and Biochemistry, Northern Illinois Univ., DeKalb, Illinois Inhibition of ammonia production in manure enhances air quality, human and ecosystem health, and conserves nitrogen (N) and therefore the fertilizer value of manure for crop production. The use of a mixture of tannins from quebracho (condensed) and chestnut (hydrolyzable) trees have been shown to reduce ammonia production in dairy manure during simulated barn floor experiments. In a quest to determine the types of tannin structures responsible for this ammonia abatement activity, we examined a series of commercially available flavanoid monomers and hydrolyzable tannins for urease inhibition and ammonia abatement activity. In vitro IC50 determinations of these compounds against Jack bean urease showed urease inhibitory activity follows epigallocatechin gallate > tannic acid > quercitin> pentagalloglucose>catechin. In ammonia emissions chambers, epigallocatechin gallate, at 0.28 and 0.56% of manure wet weight, resulted in 50% and 76% reduction of ammonia emissions, respectively, from dairy manure over a 48 h period.

AGFD 329 Analysis of volatile fingerprints for discriminating toxigenic and non-toxigenic Aspergillus flavus Dongdi Sun1, [email protected], Alicia Wood-Jones2, Todd Mlsna1, Richard Baird2. (1) Dept. of Chemistry, Mississippi State Univ., Starkville (2) Dept. of Biochemistry, Molecular Biology, Plant Pathology, Mississippi State Univ., Starkville Aflatoxin producing members of Aspergillus flavus are universal and widespread in nature. Aflatoxins are toxic to humans and animals, and are one of the most carcinogenic of all natural compounds. Headspace solid phase microextraction (HS-SPME) combined with GCMS was used to collect and quantify volatile organic compounds (VOCs) emitted from A. flavus. Three different fibers were compared using 30 standard VOCs. Results indicate that fibers coated with PDMSCAR have the best efficiency for extracting alcohols, ketones and hydrocarbons produced by A.flavus at low concentrations. The volatile metabolites and the quantity of aflatoxins were monitored in day 6, 10, 14, 20 and 24. The relative compositions were compared among toxigenic and non-toxigenic fungi. The correlation between concentration levels of aflatoxins and volatile metabolites were used to identify volatile fingerprints produced by toxigenic A. flavus. HS-SPME combined with GCMS is a good approach for rapid discriminating between toxigenic and non-toxigenic isolates of A. flavus.

AGFD 330 Baicalin-functionalized magnetic nanoparticles for solid phase extraction: HPLC-MS profiling of flavonoids in milk samples Yi-Ming Liu1,2, [email protected], Linsen Qing2, Xun Liao2. (1) Chemistry and Biochemistry, Jackson State Univ., Jackson, Mississippi (2) National Natural Product Center, Chengdu Biology Inst., CAS, Chengdu, Sichuan China Baicalin, a flavone is covalently bonded to superparamagnetic nanoparticles of ~50 nm diameter. These finctionalized magnetic nanoparticles exhibit a strong affinity to flavonoids. They are, therefore, evaluated as sorbent to

develop an enrichment procedure for flavonoids present in samples at trace levels. The results indicate that the established SPE procedure is highly effective with enrichment factors greater than 100 for the flavonoids tested and easy to carry out as well. Coupled with HPLC-MS analysis the method is applied to determine the profiles of flavonoids for milk samples. Figure 1 shows a TEM image of the functionalized magnetic nanoparticles used and two typical TIC chromatograms from the analysis. Acknowledgement: Financial support from US National Inst.s of Health (GM089557) and NSF (CHE0840450) to YML, and National Natural Science Foundation of China (No. 21202161 to LQ and No.21072184 to XL) is gratefully acknowledged.

AGFD 331 Formation of pyrraline in the Maillard reaction in a saccharide–lysine model system Zhili Liang, Lin Li, Quanyi Fu, Zhenbo Xu, Bing Li, [email protected] China Univ. of Technology, College of Light Industry and Food Sciences, Guangzhou, Guangdong China Dietary AGEs are closely related to diabetes and cardiovascular disease. Pyrraline was used as an AGEs marker to evaluate the formation of AGEs in diets. Model systems consisting of different saccharides and lysine were heated at different times, temperatures and initial molar ratios of saccharide to lysine under microwave heating. Pyrraline was detected and quantified by HPLC-MS. Increase in initial molar ratios of saccharide to lysine can significantly promote the pyrraline formation. The highest pyrraline (4.56 microg/mL) was generated in lysine-lactose models. The pyrraline formation rate was influenced by the types of saccharides involved, with the decreasing order: lactose > fructose > glucose > sucrose. The maximum pyrraline was formed at 140C for different saccharides lysine models except sucrose. Nevertheless, heating times had no pronounced effect on formation of pyrraline except in lactose-lysine system. This project was financially supported by NNSF (No. 31130042), 973Program (No. 2012CB720800), and FRFCU-SCUT (No. 2011ZZ0084).

AGFD 332 Rapid solid-phase microextraction semi-volatile and volatile compounds recovered in rabbiteye blueberries at various maturity John C. Beaulieu, [email protected], Rebecca E. Stein, Steven W. Lloyd, Casey C. Grimm.Food Processing & Sensory Quality, USDA, ARS, New Orleans, LA Blueberries have received much attention recently as scientists, marketers and consumers push forward knowledge and demand for high antioxidant, healthier diets. Over the last decade in the Southeast U.S. there has been an almost 4-fold increase in blueberry production and utilization from 27.5 million pounds in 1999 to 96.5 in 2009. Indeed, blueberries are rich in anthocyanins and antioxidants with beneficial health attributes yet, studies are lacking in regard to bitterness and astringency and relationships with sensory attributes and volatiles. Volatile and semi-volatile compounds in rabbiteye blueberries (V. ashei Reade) appear in only three papers, on 3 varieties, all reported from the same laboratory several years ago. Therefore, the objective of this study was to investigate the qualitative volatile composition of eight local rabbiteye blueberry varieties (Alapaha, Brightwell, Climax, Columbus, Montgomery, Powder Blue, Premier and Tifblue) at various maturities, grown in four MS and LA locations over three seasons.

AGFD 333 Determination of choline in infant formula and other food samples by ion chromatography Yongjing Chen, [email protected], Kassandra Oates, Brian De Borba, Jeffrey Rohrer.Dept. of Marketing, Thermo Fisher Scientific, Sunnyvale, CA, Choline is a water-soluble micronutrient vital to cell membrane integrity, methyl group metabolism, and nervous system activity. We present a method to determine choline in foods using acid hydrolysis prior to ion chromatography to separate total choline from other cations in the sample. This method uses electrolytic eluent generation with a cation-exchange column that has an optimized selectivity for small hydrophilic amines to provide an efficient and sensitivite determination of choline in < 20 min. Infant formula, egg powder, and soy flour samples were treated with acid hydrolysis adapted from AOAC method 999.14 followed by syringe filtration, demonstrating a detection limit of 2.3 micro g/L and recoveries in the range of 93.6-98.3%. The feasibility was further demonstrated on several infant formulas and adult nutritionals with a wide variety of matrices using microwave assisted acid hydrolysis with significant time-saving advantage and recoveries ranging from 97.8-104%.

AGFD 334 Potential application of natural pigments as probes for viscosity Sonia Chug, [email protected], Joanna L Hanson, [email protected], Siwon Ryoo, Maria G Corradini, Richard D Ludescher.Dept. of Food Science, Rutgers, The State Univ. of New Jersey, New Brunswick The photophysical properties of two kinds of natural pigments, betalains and anthocyanins, as a function of the viscosity of their surrounding media were studied by fluorescence emission spectroscopy. Golden beet extracts, hibiscus flower extracts and purified reagents were used as a source of betalains (betaxanthins and betacyanidins) and anthocyanins. The sensitivity of these fluorescent probes to viscosity changes was evaluated in glycerol, glycerol-water and concentrated sucrose (>60Brix) solutions. The background noise in the spectra was eliminated using a band deconvolution procedure. A correlation between bulk viscosity and fluorescence intensity was observed. The maximum emission intensity increased as the viscosity of the solution increased regardless of whether the viscosity changes were temperature or concentration driven. This observation can be attributed to lower segmental mobility within the pigments' structures due to reduced fluidity of the media.

AGFD 335 Sweetness intensity of sucrose sweetened polymer solutions is explained by physical and cross-modal interactions with their relative contribution depending on polymer type and concentration Kerstin Burseg1,2, [email protected], Camille Muller1,3, Telma Silva1,4, Sarah Priour1,3, Harold Bult1,2, Markus Stieger1,5. (1) TI Food and Nutrition, Wageningen, The Netherlands (2) NIZO food research, Ede, The Netherlands (3) Universite de Technologie de Compiegne, France (4) Escola Superior Agrária de Castelo Branco, Portugal (5) Wageningen Univ., Wageningen, The Netherlands An increase in a solution's viscosity by an increase in polymer concentration is generally associated with a

decrease in sweetness intensity. We investigated the nature of these so called 'texture-taste interactions'(physical versus cross-modal) using sucrose solutions (csuc: 50g/L) thickened with varying polymer types (HPMC, guar gum, xanthan) and concentrations. The viscosity and sucrose self diffusion coefficient (Dsuc) of solutions were determined by rheological measurements and 1H-NMR, respectively. From the rheological data, the random coil overlap concentration (c*) and Kokini oral shear stress (τ), a physical parameter known to correlate well with in-mouth viscosity, were calculated. Sweetness intensity and in-mouth thickness were assessed sensorially by a 26-member trained panel. For each polymer 'τ' and 'in-mouth thickness' were positively correlated and could be used to model sweetness intensity. By direct comparison, iso-thick HPMC, guar gum and xanthan solutions were rated as iso-sweet if the polymer concentrations were below c*. These findings support a mechanism based on cross-modal texture-taste interactions with in-mouth thickness driving sweetness intensity. Above c*, iso-thick solutions were not necessarily rated iso-sweet. This may be attributed to the sucrose mobility (expressed as Dsuc) which was a function of both polymer type and concentration. We suggest that below c*, sweetness intensity of polymer solutions is mainly explained by in-mouth thickness. Above c*, upon formation of a polymer network, sucrose mobility and accessibility to the taste receptors seem to play an additional role. This hypothesis is currently tested for more polymers.

AGFD 336 Serial dilution sensory analysis (SDSA) applied to exploring sensory attributes essential for food aroma Tetsuo Aishima, [email protected], Kae Morita, Keiko Iizuka.Chemometrics & Sensometrics Laboratory, Saitama, Japan Today AEDA is widely used as an essential technique for aroma research since intensity of individual aroma components can be quantified by this analysis. However, our nose does not smell aroma components individually but instead senses a mixture of aroma chemicals simultaneously, where mutual interactions of components may more or less take place. In the serial dilution sensory analysis (SDSA), liquid food was diluted from 10 to 10000-fold with purified water and then all dilutions and the neat liquid were analyzed by descriptive sensory analysis that can identify and quantify individual sensory attributes in solutions by fully taking account of interactive effects. Sensory scores in all attributes including the food aroma itself decreased according to dilution. However, score percentages calculated for individual sensory attributes based on their total in every dilution suggested meaningful changes. PLS regression analysis revealed various contributions of individual attributes to the original aroma character.

AGFD 337Influence of auditory cues on chemosensory perception Han-Seok Seo, [email protected]. of Food Science, Univ. of Arkansas, Fayetteville Previous studies have highlighted the influence of auditory cues on food texture and quality. For example, as the sound produced by mastication of potato chips is louder, subjects perceive the chips as being crisper and fresher. However, relatively little is known about the modulatory role of auditory cues on chemosensory perception. In fact, people often perceive the odor or taste of substances while being exposed to various sounds. Therefore, this presentation will address the previous and current findings associated with the influences of auditory cues on smell and taste perception. Specifically, this presentation will discuss 1) the implicit association between auditory and chemosensory cues, 2) the role of congruency between bimodal stimuli in modulating the auditory-olfactory integration, and 3) the influence of irrelevant sound (e.g., background music or noise) on chemosensory perception. Taken together, this review will provide a better understanding of how auditory cues affect smell and taste perception in daily life. Acknowledgements: Supported by start-up funding from the Univ. of Arkansas Division of Agriculture.

AGFD 338 Integration of taste in complex food products Johanneke Busch, [email protected], Michiel Gribnau, Gert-Jan van den Oever.Unilever R&D Vlaardingen, Unilever, Vlaardingen, Netherlands Antilles The taste perception in (complex) food products results from integration of different chemosensory stimuli, their taste-taste interactions, taste-aroma interactions, effects of fat, saliva, oral processing, etc. Predictive models of taste perception of food products help to create optimally tasting products with well balanced nutritional compositions. We use our Integrated Sensory Response Modelling (ISRM) approach to describe and quantify taste perception in complex food products (van den Oever et al., 2009). We report here on integrated multivariate models for taste perception based on psychophysical and physico-chemical characteristics such as ingredient concentrations, rheological measurements and sensory data, from an extensive set of well-characterised complex food products. We discuss taste psychophysical curves in complex food products and quantify enhancement and suppression effects resulting from taste-taste interactions. We propose that this integrated approach can be used to derive taste perception insights for complex food systems.

AGFD 339 Everyday desire: Influence of snack food on whole brain activity patterns Tobias Hoch1, [email protected], Silke Kreitz2, Andreas Hess2, Monika Pischetsrieder1. (1) Dept. of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center, FAU Erlangen-Nuremberg, Erlangen, Germany (2) Dept. of Experimental and Clinical Pharmacology and Toxicology, Inst. for Pharmacology and Toxicology, FAU Erlangen-Nuremberg, Erlangen, Germany Hedonic hyperphagia – eating for pleasure independent from hunger – is a phenomenon nearly everybody knows. Just imagine the attraction of chocolate, sweets or snack food like potato chips and the amount of these foods ingested without homeostatic need. In a feeding study with rats we tried to identify the active molecular compounds of potato chips associated with this phenomenon. Additionally, we mapped whole brain activity patterns in rats linked to the intake of crushed potato chips, a mixture of fat and carbohydrates and standard chow. Significant differences became obvious concerning the behavior of the animals and the activation of distinct brain structures dependent on the ingested food. Main differences could be

discovered in brain areas involved in systems regulating reward and addiction, food intake, sleep and locomotor activity. Despite of the highly attractive ratio of the components fat and carbohydrates, these ingredients seem not to be the only trigger.

AGFD 340 Combining input from multiple sensory systems: Insights from behavioral and functional neuroimaging studies employing multisensory stimulation Jessica Freiherr1, [email protected], Johan Lundstrom2,3,4. (1) Clinic for Diagnostic and Interventional Neuroradiology, RWTH Aachen Univ., Aachen, Germany (2) Monell Chemical Senses Center, Philadelphia, PA (3) Dept. of Psychology, Univ. of Pennsylvania, Philadelphia (4) Dept. of Clinical Neuroscience, Karolinska Inst., Stockholm, Sweden During our everyday life we are usually bombarded with different sensory perceptions of high ecological relevance. Especially during food consumption we regularly perceive a combination of stimuli from different sensory modalities rather than a pure unimodal stimulus. Stimulation through multiple sensory channels enables a faster reaction to those stimuli and thereby sharpens the perception of our surrounding. The human brain and its outstanding ability to merge input from various sensory systems and to create a unique percept is a central mediator of cross- and multimodal sensory integration processes. The major aim of our research is to explore the influence of cross- or multimodal sensory integration using congruent and incongruent combinations of olfactory, auditory, and visual stimuli on human behavior, especially sensitivity and hedonic ratings. Further, we are interested in the neuronal processes mediating cross- and multisensory integration. Implications and possible applications of this research will be discussed.

AGFD 341 Retronasal olfaction: Investigations including psychophysical, electrophysiological, and imaging techniques Thomas Hummel, [email protected] & taste Clinic, Dept. of Otorhinolaryngology, Technical Univ. of Dresden, Dresden, Saxony, Germany Food odors often produce different sensations when presented in front of the nose or intraorally, when eaten. It is a long-standing question whether these differences in sensations are due, for example, to the additional mechanical sensations elicited by the food in the mouth or additional odor release during mastication. To study this phenomenon in detail, a stimulation technique has been developed that allows controlled ortho- or retronasal presentation of odorous stimuli. Results from psychophysical, electrophysiological, and imaging studies suggest that there are clear differences in the perception of ortho- and retronasal stimuli. This 'duality of the sense of smell' is also seen in a clinical context where some patients exhibit good retronasal olfactory function with little or no orthonasal function left, and vice versa. The differences between ortho- and retronasal perception of odors are thought to be, at least partly, due to absorption of odors to the olfactory epithelium, which appear to differ in relation to the direction of the airflow across the olfactory epithelium.

AGFD 342 Painting flavor: The modulation of odor perception by vision Terry E Acree1, [email protected], Anne J. Kurtz2. (1) Dept. of Food Science, Cornell Univ., Geneva, NY (2) Unilever, Rotterdam, The Netherlands The chemistry of food includes substances that activate chemosensory, somatosensory, and visual receptors located at the periphery of the nervous system, e.g. in odor, taste, touch, and light sensitive cells. These cells originate signals that travel to different parts of the brain creating recognizably different sensations. These sensations combine to create judgments of a foods identity, valance (pleasantness), and hedonics (liking) shaping a consumer's expectations and attitudes toward the food (Deliza and MacFie 1996; Garber et al. 2001). Flavor is the total of these experiences. Although the rules that govern how the sensory modes are summed to express flavor remains a mystery, there are indications that the rules are complex and profound. For example, several sensory studies have shown that the odor descriptors used for white wines are replaced by those used to describe red wines when subjects taste white wine colored red. This paper reviews our present knowledge of cross-modal interactions between odor and vision and describes results from studies of the effects of odor-vision congruency on the detection of pure odorants.

AGFD 343 Understanding sensory perception of food – and the pressing need for novel concepts linking structural and chemical sciences with physiology and psychology Andrea Buettner1,2, [email protected], Brian Guthrie3. (1) Dept. of Chemistry and Pharmacy - Emil Fischer Center, Univ. of Erlangen-Nuremberg, Erlangen, Germany (2) Dept. of Sensory Analytics, Fraunhofer Inst. for Process Engineering and Packaging (IVV), Freising, Germany (3) Cargill, Wayzata, MN Humans are complex multimodal biosensors with the aptitude to experience non-linear and cross-linked responses between different senses via a central nervous system that rates, clusters, enhances, discriminates and suppresses sensory inputs during processing. To make matters more complicated, perceived sensations are additionally experienced at emotional and hedonic levels, adding further dimensions to this complex mechanism. These processes in turn can again modulate how we perceive each specific sensory input. Huge efforts are currently being undertaken to understand and characterize the underlying principles of these processes, which is done predominantly on a descriptive basis. At present, we are far from being able to predict how a combinatory sensory input from textural, odorous, tasteful, colourful and other sensations translates into a holistic overall percept. The presentation will address this challenge and provide an overview of current attempts at integrating and merging different methodologies, techniques and sciences to address and handle this enormous scientific task.

Mark your calendar for the 246th ACS National Meeting in INDIANAPOLIS – Sept. 8-12, 2013

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Communicating Chemistry: Cajun Cooking takes place Tuesday, April 9. In this innovative and exciting new pilot AGFD program, student teams prepare live, interactive presentations that convey critical topics in food chemistry in the style of popular food science television shows such as the Food Network’s “Good Eats”. Teams consist of up to 4 undergraduate/graduate students that are ACS members and enrolled at an accredited college on competition day. Entries (by Feb 18): consist of a video portion and a written portion, submitted electronically. For more info go to: www.hws.edu/news/cajuncooking.aspx

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Division of Agricultural and Food Chemistry Spring 2013 ... · Art and Science of Flavor Creation - Neil C. Da Costa International Flavor & Fragrances Union Beach, NJ [email protected]