High-throughput micro-plate HCI-vanillin assay for screening tannin content in sorghum grain.

Background: The HCI-vanillin assay is a well-accepted method for determining tannin content in sorghum but is limited to small sample sets due to the time-consuming nature of the method. The objective was to develop an accurate and repeatable high-throughput 96-well plate assay for breeders to screen large sample sets of sorghum for tannin content. Validation of the high-throughput assay was tested on 25 sorghums suspected to contain tannin.

High-throughput micro plate assays for screening flavonoid content and DPPH-scavenging activity in sorghum bran and flour.

Background: Sorghum possesses phenolic compounds that are health-promoting constituents of the grain. There are approximately 40 000 sorghum accessions, many of which have not been evaluated for the grain's health-promoting potential. Conventional methods for measuring total phenolic content, flavonoid content and 2,2-diphenyl-1-picrylhydrazyl (DPPH)-scavenging capacity are time-consuming and labour-intensive, resulting in low overall throughput.

Occurrence of heterocyclic amines in cooked meat products.

Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, chicken, pork, fish) prepared by various cooking methods (pan frying, oven broiling, and oven baking at 170 to 230°C) that are preferred by U.S.

Heterocyclic amine content in commercial ready to eat meat products.

Heterocyclic amines (HCAs) are produced in meats cooked at high temperature, which are potent mutagens and a risk factor for human cancers. The aim of this study was to estimate the amount of HCAs in some commonly consumed ready-to-eat (RTE) meat products. The RTE products were purchased from a local grocery store, and HCA were analyzed using an analytical method based on solid-phase extraction followed by HPLC.

Metabolism by rats of 2-dodecylcyclobutanone, a radiolytic compound present in irradiated beef.

Alkylcyclobutanones (2-ACBs) are suspected cancer promoters and clastogens, which have raised concerns about the safety of irradiated foods. Currently there are few data on the metabolism of 2-ACBs, which makes it very important to study this aspect of 2-ACBs to evaluate their safety. The objectives of this experiment were to quantify 2-dodecylcyclobutanone (2-DCB; formed from palmitic acid) in the feces and adipose tissue of rats and to check for metabolites of 2-DCB in the urine.

Evaluation of 2-dodecylcyclobutanone as an irradiation dose indicator in fresh irradiated ground beef.

Alkylcyclobutanones (2-ACBs) are radiolytic products formed when fatty acids are irradiated. These cyclobutanones are unique irradiation byproducts and therefore may serve as indicators of irradiation exposure. As only limited information exists about 2-ACB formation in retail meat products, reliable methods that can quantify 2-ACBs and thus estimate irradiation dose in commercial meat products are desired.

2-alkylcyclobutanones as irradiation dose indicators in irradiated ground beef patties.

Alkylcyclobutanones have been recognized as chemical markers of irradiated lipid-containing foods since 1970. They are important because they are produced solely as a result of irradiation and not any other processing method. This study investigated the formation of 2-dodecylcyclobutanone (2-DCB) and 2-tetradec-5'-enylcyclobutanone (2-TDCB) in irradiated ground beef patties from commercial and noncommercial sources.