Ruthann B. Swanson

Inhibition of protein glycation by extracts of culinary herbs and spices.

We tested whether polyphenolic substances in extracts of commercial culinary herbs and spices would inhibit fructose-mediated protein glycation. Extracts of 24 herbs and spices from a local supermarket were tested for the ability to inhibit glycation of albumin. Dry samples were ground and extracted with 10 volumes of 50% ethanol, and total phenolic content and ferric reducing antioxidant potential (FRAP) were measured. Aliquots were incubated in triplicate at pH 7.4 with 0.25 M fructose and 10 mg/mL fatty acid-free bovine albumin. Fluorescence at 370 nm/440 nm was used as an index of albumin glycation. In general, spice extracts inhibited glycation more than herb extracts, but inhibition was correlated with total phenolic content (R(2) = 0.89). The most potent inhibitors included extracts of cloves, ground Jamaican allspice, and cinnamon. Potent herbs tested included sage, marjoram, tarragon, and rosemary. Total phenolics were highly correlated with FRAP values (R(2) = 0.93). The concentration of phenolics that inhibited glycation by 50% was typically 4-12 microg/mL. Relative to total phenolic concentration, extracts of powdered ginger and bay leaf were less effective than expected, and black pepper was more effective. Prevention of protein glycation is an example of the antidiabetic potential for bioactive compounds in culinary herbs and spices.

Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography–electrospray ionization mass spectrometry

A large variety of phenolic compounds, including phenolic acids (hydroxybenzoic acids, hydroxycinnamic acids, and their esters), stilbenes (trans-resveratrol and trans-piceatannol), flavan-3-ols (e.g., (-)-epicatechin, (+)-catechin, and their polymers {the proanthocyanidins, PACs}), other flavonoids (e.g., isoflavones, flavanols, and flavones, etc.) and biflavonoids (e.g., morelloflavone), were identified in dry-blanched peanut skins (PS) by this study. High-performance liquid chromatography (HPLC) coupled with electrospray ionization mass spectrometry (ESI-MS(n)) was applied to separate and identify the phenolic constituents. Reversed-phase HPLC was employed to separate free phenolic compounds as well as PAC monomers, dimers, and trimers. PACs with a degree of polymerization (DP) of >4 were chromatographed via hydrophilic interaction liquid chromatography (HILIC). Tentative identification of the separated phenolics was based solely on molecular ions and MS(n) fragmentation patterns acquired by ESI-MS in the negative-ion mode. The connection sequence of PAC oligomers (DP <5) could be deduced mainly through characteristic quinone methide (QM) cleavage ions. When the DP reached 6, only a proportion of the flavan-3-ols could be ascertained in the PACs because of the extremely complicated fragmentation patterns involved. The identification of free phenolic acids, stilbenes, and flavonoids was achieved by authentic commercial standards and also by published literature data. Quantification was performed based on peak areas of the UV (free phenolic compounds) or fluorescence (PACs) signals from the HPLC chromatograms and calibration curves of commercial standards. Overall, PS contain significantly more PACs compared to free phenolic compounds.

Modified oatmeal and chocolate chip cookies: evaluation of the partial replacement of sugar and/or fat to reduce calories

Oatmeal and chocolate chip cookies were prepared using a non-sucrose sweetener blend (dextrose/acesulfame-K) and/or prune puree to replace 50% of the sugar and/or fat, respectively, following manufacturers recommendations. Similar effects of modification were found for both cookie types. Specific gravity (P

Reformulated oatmeal and chocolate chip cookies: staling effects

Purpose – Staling, the progressive non‐microbial deterioration of quality, is influenced by baked product fat, sugar and moisture levels. Although 50 percent sugar replacement with an acesulfame‐K‐dextrose blend, and/or 50 percent fat replacement with dried plum puree, produces acceptable oatmeal and chocolate chip cookies within one day of baking, flavor and texture changes with continued storage are unknown. The purpose of this paper is to profile three oatmeal and chocolate chip cookie formulations.Design/methodology/approach – Three oatmeal and chocolate chip cookie formulations (control, reduced‐in‐fat (50 percent) and reduced‐in‐fat and sugar (50 percent)) were profiled 1, 3, 5 and 7 days post‐bake by a trained sensory panel (n=8) using the Spectrum®‐approach on 0‐15 point linescales; three replicates were obtained. Water activity was determined on six replicates. Data were analyzed with PROC Mixed and PDIFF (p<0.05).Findings – Water activity increased with modification; increases (aW<0.60) do not s...

Effects of Storage Conditions on Consumer and Chemical Assessments of Raw ‘Nonpareil’ Almonds Over a Two‐Year Period

Abstract Raw almonds are a major commodity, yet much is unknown about how storage conditions determine their shelf life. The storage stability, as measured by consumer assessments and chemical measures, of raw almonds was determined for samples stored in cardboard boxes and polypropylene packaging for 2 years at 4, 15, 25, and 35 °C, and at 50% and 65% relative humidity (RH). Samples stored in unlined cartons always failed (>25% rejection) before their counterparts stored in polypropylene bags under identical environmental conditions. Models determined that polypropylene packaging (as opposed to unlined cardboard cartons) extended the time until sample rejection by more than 7 months. Temperature and RH were both negatively associated with storage time until failure. Flavor was a greater contributor to consumer acceptability than texture or odor, while peroxide values and free fatty acids were of greater importance in predicting raw almond consumer quality than measures of conjugated dienes or 2‐thiobarbituric acid‐reactive substances. Practical Application The results of this study will allow almond producers to determine packaging types and environmental storage conditions that provide shelf life of a specified time.