J Agric Food Chem. 2004 May 5 pdfs availed

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Hi All,

The J Agric Food Chem. 2004 May 5 abstracts for available pdfs can be

searched in Medline with " J Agric Food Chem " . The abstract excerpts

for the papers that struck me as most salient to this forum were the

below.Hi All,

The below are all pdf-available.

It surprised me that " higher temperatures or prolonged processing

times caused a decrease of acrylamide levels " in the abstract.

2: Taubert D, Harlfinger S, Henkes L, Berkels R, Schomig E.

Influence of Processing Parameters on Acrylamide Formation during

Frying of

Potatoes.

J Agric Food Chem. 2004 May 5;52(9):2735-9.

PMID: 15113184 [PubMed - in process]

Consistent evidence suggests that the probable human carcinogen

acrylamide is formed in starch-rich foodstuffs .... surface-to-volume

ratio (SVR) ...liquid chromatography (LC) and electrospray ionization

tandem mass spectrometry (ESI-MS/MS).

In potato shapes with low SVR, acrylamide content consistently

increased with increasing temperature and processing times. By

contrast, in shapes with intermediate to high SVR, maximal acrylamide

formation occurred at 160-180 degrees C, while higher temperatures or

prolonged processing times caused a decrease of acrylamide levels.

Moreover, browning levels were not a reliable measure of acrylamide

content in large-surface products.

In the next abstract, the take-home message may be that we use a

variety of processing methods and selection of vegetables.

12: Jiratanan T, Liu RH.

Antioxidant Activity of Processed Table Beets (Beta vulgaris var,

conditiva)

and Green Beans (Phaseolus vulgaris L.).

J Agric Food Chem. 2004 May 5;52(9):2659-70.

PMID: 15113174 [PubMed - in process]

It has been shown that thermal processing of tomatoes and sweet

corn results in increased antioxidant activities despite the loss of

vitamin C. ....

Antioxidant activity of beets processed under typical commercial

processing conditions remained constant despite an 8% loss of vitamin

C, a 60% loss of color, and 30% loss of dietary folate. There was a

slight but significant 5% increase in phenolic content of processed

beets. In contrast, vitamin C and dietary folate content of green

beans remained constant, whereas a 32% reduction in phenolic

compounds occurred after typical commercial processing conditions.

The antioxidant activity of green beans was reduced by 20%. These

findings along with previous works suggest that the effects of

thermal processing vary with the respective produce crop type. It

also reinforces the concept that optimal health benefits may be

achieved when a wide variety of plant foods (fruits, vegetables and

whole grains) and preparation methods are incorporated into the diet.

The next paper may suggest that variety within individual food

nutrients may be important:

37: Seeram NP, LS, Hardy ML, Heber D.

Total Cranberry Extract versus Its Phytochemical Constituents:

Antiproliferative and Synergistic Effects against Human Tumor Cell

Lines.

J Agric Food Chem. 2004 May 5;52(9):2512-7.

PMID: 15113149 [PubMed - in process]

...The enhanced antiproliferative activity of total polyphenols

compared to [total cranberry extract] and its individual

phytochemicals suggests synergistic or additive antiproliferative

interactions of the anthocyanins, proanthocyanidins, and flavonol

glycosides within the cranberry extract.

For our strawberries, chose ripe fruit and do not worry about

refrigeration for a short time?:

40: Olsson ME, Ekvall J, Gustavsson KE, Nilsson J, Pillai D, Sjoholm

I,

Svensson U, Akesson B, Nyman MG.

Antioxidants, Low Molecular Weight Carbohydrates, and Total

Antioxidant

Capacity in Strawberries (Fragaria x ananassa): Effects of Cultivar,

Ripening,

and Storage.

J Agric Food Chem. 2004 May 5;52(9):2490-2498.

PMID: 15113146 [PubMed - as supplied by publisher]

" ...Unripe berries contained lower concentrations of chlorogenic

acid and p-coumaric acid and also quercetin and kaempferol compared

with riper berries. During cold storage for up to 3 days, relatively

few changes in the concentration of the different antioxidants

occurred.... "