Marija Horvatić

Available Lysine Content during Cereal Flake Production

The available lysine contents during industrial production of wheat, rye, barley and oat flakes have been investigated. Obtained results show that hydrothermal treatment (120°C, 60 min, 1.99 x 10 5 Pa) of whole cereal grain as well as flaking process (70°C, gap 0.3 mm) did not significantly affect lysine availability. When summary effects in particular processing phases, including thermal treatment (100°C) of oat grains-before fragmentation and hydrothermic treatment-is calculated, the loss of available lysine was significant during production of rye flakes (4.90%) and oat flakes (8.22%). Protein nutritive quality, expressed as a chemical score based on the available lysine contents in relation to NAS/NRC reference pattern was on the average 47.9%, 46.5%, 41.0% and 38.6% for oat, rye, barley and wheat flakes, respectively.

Spectrofluorometric method for determination of the total mercury content in environmental samples — Waste waters

A highly selective spectrofluorometric method for the determination of total mercury (Hg) in waste waters is described. Fluorescence quenching of rhodamine B with Hg(II) in the presence of iodide, after a concentration step, is the basis of this sensitive method. All forms of mercury, including organic compounds, are pre-oxidized to ionic mercury by acidic potassium permanganate. The final and complete oxidation is achieved by adding potassium persulphate and heating. Hg(II) was reduced by tin(II) chloride and Hg vapour driven by an air stream into an absorption solution containing potassium permanganate and sulphuric acid, using a closed, recirculating air stream. In this solution fluorescence quenching of rhodamine B at an excitation wavelength of 485 nm and emission wavelength of 586 nm was measured. The recoveries were done by adding 3.0 μg Hg/100 ml to each sample before the digestion. It was indicated that the recoveries for determining mercury in waste waters were 98.3%–102.7%. The method gives reliable results down to a concentration of 10 ng Hg/ml waste water.

Nitrogen fertilization influences protein nutritional quality in red head chicory.

ABSTRACT Excess nitrogen fertilization of leafy vegetables may cause undesirable accumulation of nitrates and a decrease in essential amino acids, resulting in a decrease in protein nutritional quality. We investigated the effect of nitrogen (N) fertilization (0, 100 or 200 kg N ha−1) on the nutritional quality of red head chicory proteins. Lysine limited biological value of proteins in the control (0 N) as well as fertilized samples. The lysine content and protein biological value according to Mitchell and Block method decreased significantly (p ≤ 0.05) with 100 and 200 kg ha−1 nitrogen applied relative to control. The Osers essential amino acid index and protein biological value were relatively high and did not decrease with increased N fertilization. The correlation between the protein biological value of red head chicory and crude protein levels was negative (p < 0.001). Protein nutritional quality was optimal for adults and lower than optimal for children aged 2–5 and 10–12 years.

Changes in available methionine and tryptophan contents during cereal flake production

The changes in available methionine and tryptophan contents during industrial production of wheat, rye, barley and oat flakes have been investigated. The contents of available methionine and tryptophan were lowered significantly (p = 0.05) under conditions of technological processing. The total decrease in available methionine ranged from 13 to 26% and tryptophan from 10 to 20%. Hydrothermal treatment (120°C, 60min, 1.99 x 10 5 Pa) of whole cereal grain had a considerable impact on the damage to available methionine, but the highest decrease in tryptophan was determined after the flaking process (70°C, 0.3 mm gap). The total decrease in these amino acids correlates significantly (p =0.001) and positively with values for lipid oxidation products, expressed on a total lipid basis, in cereal flakes as well as in untreated cereal grains. Available methionine and tryptophan contents in proteins of cereal flakes equalled or exceeded requirements for adults recommended by the FAO 1985 reference pattern.

Molar Ratio of Phytic Acid and Zinc During Cereal Flake Production

The phytic acid content and distribution of phosphorus during cereal flaking were determined as well as the level of some minerals, and the molar ratios of phytic acid: zinc were calculated. Statistical analyses showed that there were no differences in the amount of total phosphorus, between oats and wheat and between rye and barley. The phytic/non-phytic phosphorus ratio was about 3 in wheat and oats, about 2 in barley and about 13 in rye. The technological processing did not affect (P<0·05) phytic acid content. The molar ratio of phytic acid: zinc for the flakes was only slightly below that of the whole grain, indicating that the technological process, primarily a hydrothermal treatment and flaking, did not improve zinc availability.

Spectrofluorometric method for determination of the total mercury content in natural waters.

ZusammenfassungEs wurde eine einfache, schnelle und hochselektive spektrofluorometrische Methode zur quantitativen Bestimmung des Gehalts an Gesamtquecksilber in Wasser beschrieben. Diese empfindliche Methode begründet sich auf der Fluorescenzlöschung in Rodamin-B-Lösung mittels Hg(II) bei Anwesenheit von Jodid und nach einem Verfahren, das den Zweck einer Quecksilberanreicherung hat. In Wasserproben wurden die organischen als auch anorganischen Quecksilberverbindungen mit H2SO4 aufgeschlossen und mit KMnO4 oxydiert. Nach der Beseitigung des entstandenen MnO2-Niederschlags bzw. des überschüssigen Permanganats mit HONH3Cl wurde das Quecksilber mit SnCl2 reduziert. Dann wurde das flüchtige Quecksilber durch einen Luftstrom in wässerige Absorptionslösung mit H2SO4 und KMnO4 eingeleitet und damit angereichert. In dieser Meßlösung wurde die Fluorescenzlöschung des Rodamin-B bei der Anregungswellenlänge von 485 nm und Emissionswellenlänge von 586 nm ermittelt. Das entwickelte Untersuchungsverfahren ist für die Bestimmung des Gehalts an Gesamtquecksilber in Trinkwasser und Oberflächengewässern anwendbar. Die Nachweisgrenze liegt bei etwa 0,5 μg Quecksilber/L Wasser. Zusätze von Quecksilber zu untersuchten Wasserproben ergaben eine Wiederfindungsrate und Standardfehler von im Durchschnitt 97,3±2,39.AbstractA simple and highly selective spectrofluorometric method for the determination of the total mercury (Hg) in natural waters is described. Fluorescence quenching of rhodamine B with Hg(II) in the presence of iodide, after a concentration step, has been made the basis of this sensitive method. Organic and inorganic Hg compounds in water samples were decomposed with sulphuric acid and potassium permanganate. Precipitated manganese dioxide and excess oxidants (permanganate) were destroyed with hydroxylammonium chloride. Hg(II) was reduced by tin(II) chloride and Hg vapour driven by an air stream into an absorption solution containing potassium permanganate and sulphuric acid, using a closed, recirculating air stream. In this solution fluorescence quenching of rhodamine B at an excitation wavelength of 485 nm and emission wavelength of 586 nm was measured. This method is suitable for the determination of total Hg in drinking and surface waters. The method gives reliable results down to a concentration of 0.5 μg Hg per litre of water. The water samples analysed by this method gave a mean recovery and standard error of 97.3±2.39 for added Hg.