Division of Agricultural and Food Chemistry Fall 2015

CORNUCOPIA

including AGFD abstracts for the

250th American Chemical Society National Meeting

August 16-20, 2015

in

BOSTON

BOSOON PARK, Program Chair

Find AGFD technical sessions and posters

at the Boston Convention Center

Join the AGFD Awards Banquet Tuesday, August 18, 5:30-8:30 pm at the Villa Victoria Arts Center 85 West Newton St.

(buy admission ticket at AGFD Info Table)

page CONTENTS 2 Message from the Chair 3 Future AGFD programs 5 Puzzle page 6 Membership application - join the team ! 7 Roster of officers and committee leadership 8 Ballot for Division Councilor election 9 Award News 10 Executive committee meeting minutes 12 AGFD technical program w/abstracts

back cover Schedule of AGFD technical/business/planning meetings and merrymaking

Visit our website - agfd.sites.acs.org - for a pdf of Cornucopia and much more. Check out our Facebook page - www.facebook.com/agandfood We’re on LinkedIn, too!

2 Cornucopia - Fall 2015 AGFD

MESSAGE FROM THE CHAIR

It has been an honor and a pleasure to serve the Division of Agricultural and Food Chemistry (AGFD) as the 2015 Chair. This Division of the American Chemical Society is a unique gem with many facets. Nearly every discipline of chemistry falls under our umbrella. And there is no denying that the chemistry of agricultural and food touches the lives of everyone every day in some way. The brilliant folks that make up our Division provide extraordinary leadership to both science and society. I am humbled and grateful to have had this opportunity to participate within this diversity and invite you to experience the full spectrum of the Division’s activities.

The Division offers several awards and recognitions that acknowledge contribution and achievements in the area of agricultural and food chemistry. Steve Nagy has tirelessly led the Awards Committee for over 15 years. He has overseen the daunting task of selecting awardees from a multitude of worthy nominations. I hope you will join me in expressing gratitude to Steve for his reliable contribution to AGFD in this role. Mike Morello will have the unenviable task of following in Steve’s footsteps as he takes over as the awards committee chair in 2016.

The annual meeting this past spring in Denver was a success with 8 symposia and 170 papers, including 70 posters. The Kenneth A. Spencer Award symposium entitled Vitamin D: Past, Present & Future for Animals & Humans frequently had standing room only as attendees gathered in honor of Ronald L. Horst. If you missed the meeting in Denver, members can watch videos of Applied Nanotechnology for Food & Agriculture and Water Our Most Critical Resource at http://presentations.acs.org/common/sessions.aspx/Spring2015/AGFD. Bosoon Park has been diligently organizing the massive program for the 2015 fall meeting in Boston. There will be 15 captivating symposia, 34 sessions, and 119 posters in the Boston Convention Center.

There are a variety of Division events to participate in at each ACS national meeting. For example: Sunday noon-break: With a focus that shifts as needed, the Special Committee meeting is being held at this time.

This fall we will discuss the award programs. The topic last year was communication. Sunday evening: The AGFD Executive Committee meeting is an open meeting and all are welcome to attend. See the

minutes later in this newsletter to get an idea of the topics covered. Monday noon-break: The Future Programs Planning meeting is an excellent opportunity to get involved. Upcoming

symposia are planned and you perhaps can volunteer to help organize one in the future. Monday evening: At the ACS SciMix poster session about 10% of the presentations from the entire AGFD

program are highlighted. Tuesday noon-break: In the fall, this is usually when the business meeting is scheduled. Votes are taken essential for

progression and business of the Division. Tuesday evening: The fall meeting features our awards banquet and during the spring meeting the Chair’s

reception is held. Look out for tickets at the AGFD information table outside the symposia to ensure that you get a seat to this highly desired event.

Join us for these events to meet people across industry, academia, and government with a diversity of interests in AGFD research.

As I pass the gavel, I would like to thank the numerous volunteers who have given me so much support. I especially would like to thank the incoming chair – Bosoon Park – for his invaluable leadership and assistance. The past chairs, particularly Michael Qian and Lauren Jackson, gave indispensible guidance. I also want to thank Michael Appell, Mike Morello, Alyson Mitchell, Steve Toth, Charlie Brine, and many others, for their volunteered contribution in making the division successful. Thank you all for your support to the division.

Kathryn Deibler kdd3@cornell.edu

CORNUCOPIA EDITORIAL STAFF & CONTACT INFORMATION

Editor-in-Chief C. Frey cfreyenterprises@gmail.com General Manager P. White Staff C. Kent, L. Lane, J. Olsen

Deadline for submission of content for Spring Cornucopia: Jan 15.

AGFD Cornucopia - Fall 2015 3

FUTURE PROGRAMS

SAN DIEGO - March 13-17, 2016 Nano-Biotechnology in Foods and Nutraceuticals - Fereidoon Shahidi Memorial University of Newfoundland fshahidi@mun.ca

Nutritional Oils and Omega-3s - Fereidoon Shahidi Memorial University of Newfoundland fshahidi@mun.ca

High-Resolution Mass Spectroscopy Techniques for Identification & Quantification of Phytochemical Metabolites - Luke Howard University of Arkansas lukeh@uark.edu Youngmok Kim Synergy Flavors ykim@synergytaste.com Steve Talcott Texas A&M University stalcott@tamu.edu Mathias Sucan Pfizer mathias.sucan@pfizer.com

Natural and Modified Carbohydrate Polymers: Effects on Obesity-Related Metabolic Diseases - Wallace Yokoyama USDA-ARS wally.yokoyama@ars.usda.gov Maciej Turowski Dow Chemical mturowski@dow.com

Advances in food peptide and food protein research: nutrition, functionality, and food safety - Yuzhu Zhang USDA ARS yuzhu.zhang@ars.usda.gov

Applied Nanotechnology for Food and Agriculture - Bosoon Park USDA ARS bosoon.park@ars.usda.gov Michael Appell USDA ARS Michael.appell@ars.usda.gov Sam Nugen UMass snugen@umass.edu

Challenges in Flavor Chemistry Associated with Developing Healthy Foods and Beverages - Kawaljit Tandon Constellation Brands Kawaljit.tandon@cbrands.com Ryan Elias Penn State Univ. elias@psu.edu

Advances in Detection, Control of Mycotoxins, Marine Toxins, Other Toxins (Co-sponsors: ANAL, AGRO) - Lauren Jackson FDA lauren.jackson@fda.gov

Undergraduate Symposium - Charles Brine Princeton ChitoCare LLC brinec11@verizon.net

General Papers and General Posters - Bosoon Park bosoon.park@ars.usda.gov

TBD: Symposia on Proteins Cannibis Chemistry Metabolics-Omics Multivariate Analysis

ACS National Meeting Theme: Computers in Chemistry

PHILADELPHIA - August 21 – 25, 2016 Advances in Taste Research for Sodium & Sugar Reduction - Jane Leland Kraft Foods jleland@kraftheinzcompany.com Louise Slade Food Polymer Science Consultancy sladel@optonline.net Thomas Hofmann Technical University of Munich, Germany thomas.hofmann@wzw.tum.de

Flavor Stability: Chemical Changes in Flavor Molecules, Flavor-Food Matrix Interactions, Flavor Encapsulation - Michael Qian Oregon State University michael.qian@oregonstate.edu Bob McGorrin Oregon State University robert.mcgorrin@oregonstate.edu

Chemistry Behind Health Effects of Whole Grains - Shengmin Sang North Carolina State University ssang@ncat.edu Rikard Landberg Swedish University of Agricultural Sciences rikard.landberg@slu.se

Natural & Bio-based Antimicrobials for Food Applications - Xuetong Fan USDA, ARS xuetong.fan@ars.usda.gov Helen Ngo USDA ARS Helen.Ngo@ars.usda.gov Changqing Wu University of Delaware, changwu@udel.edu

Sample Preparation for Nutraceutical & Functional Food Analysis - Dave L. Luthria USDA d.luthria@ars.usda.gov

Young Scientist Award Symposium - Charles Brine Princeton ChitoCare LLC brinec11@verizon.net continues on the next page

4 Cornucopia - Fall 2015 AGFD continued from the previous page –

AGFD Division Award Symposium - Bosoon Park USDA, ARS, USNPRC bosoon.park@ars.usda.gov

International Student Symposium - Charles Brine Princeton ChitoCare, LLC brinec11@verizon.net

Sterling Hendricks Memorial Lectureship (co-sponsored with AGRO) - Michael H. Tunick USDA-ARS Eastern Regional Research Center michael.tunick@ars.usda.gov Kim Kaplan USDA-ARS kim.kaplan@ars.usda.gov

Microencapsulation of Pigments and Bioactives for Food Applications - Coralia Osorio, Universidad Nacional

de Colombia, cosorior@unal.edu.co Agnes Rimando, USDA, ARS Agnes.rimando@ars.usda.gov

General Papers and General Posters - Navindra Seeram

TBD: Symposium on Good Laboratory Practices for the Agrochemical Professional

ACS National Meeting Theme: Chemistry of the People, by the People and for the People

SAN FRANCISCO - April 1-6, 2017 Biotransformation in the Body - Alyson Mitchell U. of California Davis aemitchell@ucdavis.edu - needs support

Chemistry of Nonvolatile Compounds in Beverages - Mathias Sucan Pfizer mathias.sucan@gmail.com

Emerging Trends in Nano-bioactives for the Prevention of Chronic Diseases - Bhimu Patil Texas A&M University b-patil@tamu.edu G. K. Jayaprakasha Texas A&M University gjayaprakasha@ag.tamu.edu

Chemistry of Phenolics from Fruits and Vegetables - G. K. Jayaprakasha Texas A&M University gjayaprakasha@ag.tamu.edu Bhimu Patil Texas A&M University b-patil@tamu.edu

General Papers and General Posters - Navindra Seeram

BEYOND Spring 2017 Advances in Flavor Analysis - Michael Qian Oregon State University michael.qian@oregonstate.edu

The Bliss Point: Food Satiety and Food Mood Effects - blissful organizer needed

Metabolomics: Diet and Effect - organizer needed

PACIFICHEM - Dec. 15-20, 2015, Honolulu (technical program at www.pacifichem.org/symposiadesc2015) Advances in functional food and flavor chemistry (#329) - Michael C. Qian Oregon State University michael.qian@oregonstate.edu Markus Herderich Zhen-Yu Chen Chi-kun Wang Hirotoshi Tamura Kerry Wilkinson Alyson Mitchell Qing X. Li

Chemical Ecology Applied to Sustainable Agriculture (#105) - Coralia Osorio Roa Universidad Nacional de Colombia cosorior@unal.edu.co Jose Mauricio Simões Bento Tetsuo Ando Xin Chen

Nutraceuticals and Functional Food Ingredients: Chemistry and Health (#285) - Fereidoon Shahidi Memorial University of Newfoundland fshahidi@mun.ca Chi-Tang Ho Ronald B. Pegg Kazuo Miyashita

Food Processing: Chemistry, Quality, Safety, Sustainability, & Value-added By-products (#400) - Michael Tunick USDA-ARS michael.tunick@ars.usda.gov LinShu Liu Xiaojun Liao Hiroshi Nabetani Suk Hoo Yoon

INTERNATIONAL FLAVOR AND FRAGRANCE CONFERENCE (replaces Greece flavor meeting) -

Michael Qian Oregon State University michael.qian@oregonstate.edu Chi-Tang Ho Rutgers University ho@aesop.rutgers.edu Fereidoon Shahidi Memorial University of Newfoundland fshahidi@mun.ca

Fall 2017 ACS National Meeting Washington DC Spring 2018 ACS National Meeting New Orleans LA Fall 2018 ACS National Meeting Boston MA Spring 2019 ACS National Meeting Orlando FL Fall 2019 ACS National Meeting San Diego CA

AGFD Cornucopia - Fall 2015 5

MIDNIGHT RIDE OF APRIL 18, 1775 1

2

3

4 5 5 6 7 8 9 10 10 11 12 13

14 15 16

17 18 19 20 A prize to the first send

21 22 23 24 25 a correct solution to Carl Frey

23 26 27 26 24 25 28 29 26 30 28 29 (via smartphone photo/e-mail) to -

31 32 33 33 34 35 36 37 cfreyenterprises@gmail.com

38 36 39 39 40

41 42 43 44 45 45

46 47 49 48 49 Congratulations to the winner of the

50 49 51 56 52 the Spring Cornucopia puzzle -

58 53 54 60 55 61 Santiago Bukovsky of Colorado Springs.

.57 56 57 63 58 59 60 61 65 62 63 64 65

68 66 67 68 69 70

71 72 73 74 Kudos to Lindsay Springer who

75 76 77 also provided a correct solution.

ACROSS 45 a boat or an element DOWN 35 former starting Red Sox

1 -----national or -----action 46 Beatles tune: -- I Love You 1 part of the informed group pitcher now starting Cubs

6 noisy kiss 47 harsh, cruel person 2 overly inquisitive pitcher: Jon ------

11 Logan security worker 48 boob tube 3 a reduced calorie 36 Louvre pyramid architect

14 Boston signal station: 50 a guy or an element cola from Pepsi – honest! 37 photo finish option

Old ----------- Tower 51 No maybes: just give me 4 out of this world movie star 43 Fe2O3.nH2O

16 radioactive a ----- no answer! 5 Greek P 44 save

17 home of the Buckeyes 52 inspiring unease 6 shelter for garden tools 49 Jr’s dad or an element

18 crude metal deposits 53 the densest element 7 creative inspiration 53 Aida or Porgy & Bess

19 ----- eye movement 54 a bully president 8 ~1% of earth’s atmosphere 56 Right on, brother!

21 Moscow denial 55 Short Line or Reading 9 Bad Moon Rising band 57 undesirable roomie

23 poems of praise 56 chimps & gorillas 10 StarTrek: The Wrath of ----- 59 Colorado ski resort town

25 grandma 58 wicked 11 gets more slender 60 not a sure thing

26 you and I 62 Greek god of love 12 Pepsi or Mountain Dew 61 chemist workspace

28 electronics giant born 66 grainy on the tongue 13 @ 63 librarian plea

in a garage 68 distant 15 --- Magnon 64 luxury hotel chain

30 you and me 70 giant music publisher

20 the Midnight Rider 65 phonograph record A or B

31 Elizabeth Ann ----- 71 ----cent or ---diem 22 possible signal to 20 DOWN 67 nomenclature suffix for a

34 practice 72 possible signal to 24 privet hedge or azalea carbon-carbon triple bond

36 e-mail alternative 20 DOWN 27 complete 69 a grain or whiskey made

38 quality 75 --- Clear Day (you can see 29 bread with a pocket from it

39 one kind of space forever)

31 ----- aureus 71 river of Turin or an element

40 next step for a BA 76 tummy 32 remove all trace of 73 Chicago commuter rail

41 elemental analysis 77 Paul Newman role in 33 many a college instructor 74 toxicity factor: -- 50

technique The Hustler: Fast ----- 34 many a grandparent

42 a Fenway Park corner

6 Cornucopia - Fall 2015 AGFD

AGFD DIVISION MEMBERSHIP APPLICATION

The Agricultural and Food Chemistry Division (AGFD) of the American Chemical Society (ACS) is a non-profit organization dedicated to the technical advancement of all aspects of agricultural and food chemistry. AGFD encourages technical advancement in the field by - - organizing symposia/workshops on agricultural/food chemistry at ACS national meetings and other venues - publishing proceedings of AGFD symposia - publishing the Cornucopia newsletter - hosting social and networking gatherings at ACS national meetings - providing cash awards and recognition to leading undergraduate and graduate students, young scientists and established scientists in the field of agricultural and food chemistry

Join the 3000 members of the AGFD division. At ACS National Meetings you can meet and discuss division activities at the AGFD Information 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) or by mail American Chemical Society; Member and Subscriber Services; PO Box 182426; Columbus, Ohio 43218-2426 or call ACS at (800)333-9511 in US. Payment by Visa/Master Card or American Express.

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 ($10.00)

Be cool J O I N A G F D

Return application, with payment (payable to American Chemical Society), to AGFD Membership Chair:

Dr. Lucy Yu University of Maryland

Department of Nutrition & Food Science, 3303 Marie Mount Hall

College Park MD 20742

AGFD Cornucopia - Fall 2015 7

AGFD OFFICERS & COMMITTEE LEADERSHIP

Chair - Serves 1 year. Presides over Division meetings & appoints committees Kathryn Deibler Pfizer Consumer Healthcare P.O. Box 26609 Richmond, VA 23261 (908)601-5570 kdd3@cornell.edu

Chair-Elect - Serves 1 year. Substitutes for the chair as needed Bosoon Park USDA-ARS 950 College Station Rd. Athens GA 30605 706-546-3396, Bosoon.Park@ars.usda.gov

Vice-Chair - Serves 1 year. Assists Chair-elect. Develops future technical programs. Navindra Seeram University of Rhode Island 7 Greenhouse Road Kingston, RI 02881 401-874-9367, nseeram@uri.edu

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 michael.tunick@ars.usda.gov

Treasurer - Responsible for Division finances. Stephen Toth International Flavors & Fragrances R&D 1515 Hwy. 36 Union Beach NJ 07735 732-335-2772 stephen.toth@iff.com

Cornucopia Editor - Edits newsletter. Carl Frey cfreyenterprises@gmail.com 203-918-6007

Councilors - Represent Division for 3 years on ACS council. Michael Appell (thru ’16) michael.appel@ars.usda.gov John Finley (thru ‘17) jfinley@agcenter.lsu.edu Michael Morello (thru ‘17) mike.morello@pepsico.com Agnes Rimando (thru ‘15) agnes.rimando@ars.usda.gov

Alternate Councilors - Substitute for Councilors that can not attend Council meetings. Serves 3 years. Charles Brine (thru ‘15) brinec11@verizon.net Keith Cadwallader (thru ’17) cadwlldr@uiuc.edu Alyson Mitchell (thru ’16) aemitchell@ucdavis.edu Fereidoon Shahidi (thru ‘16) fshahidi@mun.ca

At-Large Executive Committee Members - Assist in management of Division. Serves 3 years. Terry Acree (thru ‘15) tea2@cornell.edu Jane Leland (thru ‘17) jleland@kraftheinzcompany.com Robert McGorrin (thru ‘17) robert.mcgorrin@oregonstate.edu Mathias Sucan (thru ‘15) mksucan@aol.com

Awards Committee - Solicits nominations, oversees awards process. Chair Steve Nagy agscience@aol.com Student Awards Chi-Tang Ho ho@aesop.rutgers.edu Fellow Awards Fereidoon Shahidi fshahidi@mun.ca Canvassing Stephen Toth stephen.toth@iff.com; Artemio Tulio, Jr. artemio.tulio@fda.hhs.gov

Finance - Monitors the Division’s finances for 1 year. Filled by Immediate Past Chair Michael Qian Michael.qian@oregonstate.edu

Hospitality - Organizes receptions and banquets. Charles Brine brinec11@verizon.net

Membership - Recruits and retains Division members. Lucy Yu lyu5@umd.edu

Nominations - Develops officer slate Served by Immediate Past Chair. Michael Qian Michael.qian@oregonstate.edu

Public Relations - Publicizes Division. Charles Brine - brinec11@verizon.net

Web Master - Maintains web site. Michael Appell michael.appell@ars.usda.gov

Sub-divisions Develop symposia. Flavor Chair Valeria Acquarone valeria.acquarone@pepsico.com Chair-Elect Kawaljit Tandon kawaljit.tandon@cbrands.com Vice-Chair Ryan Elias elias@psu.edu Secretary Julie Anne Grover, JulieAnne.Grover@Kraftfoods.com

Functional Foods & Natural Products Chair Youngmok Kim ykin@synergytaste.com Chair-Elect Steve Talcott stalcott@tamu.edu Vice-Chair Mathias Sucan mathias.sucan@pfizer.com Secretary Kwang-Geun Lee, kwglee@dongguk.edu

Biotechnology Chair Sam R. Nugen snugen@umass.edu Chair-elect Joey N. Talbert jotalber@iastate.edu Vice-chair Rashmi Tiwari rashmi.tiwari@pepsico.com Secretary Nitin Nitin nnitin@ucdavis.edu

Nutrition Chair Britt Burton-Freeman bburton@iit.edu Chair-elect Anne Kurilich anne.kurilich@mccain.com Vice-Chair Indika Edirisinghe iedirisi@iit.edu Secretary Luke Howard lukeh@uark.edu

Food Safety Chair Lauren Jackson, Lauren.Jackson@fda.hhs.gov Chair-elect Lucy Yu, lyu5@umd.edu Vice Chair Bosoon Park, bosoon.park@ars.usda.gov Secretary Alyson Mitchell, aemitchell@ucdavis.edu

8 Cornucopia - Fall 2015 AGFD

ELECTION OF DIVISION COUNCILORS

If you are a full member of AGFD, please vote by marking the ballot below, signing in the space provided, and printing your name legibly beneath the signature. Fold the page on the dotted lines so that the ballot is on the inside and the mailing address on the outside. Tape or a staple the open edges, affix postage and mail. Ballots must be received by November 1, 2015. After your membership is verified, the portion of the form with your signature and name will be removed prior to opening and counting the ballots. Thank you for exercising your democratic franchise. Once the proposed new bylaws are approved, future elections of Division Councilors will be held electronically.

----------------------------------------- fold up --------------------------------------------

Vote for 1 Councilor for the 2016 - 2018 term (or write in your own candidate) [ ] Agnes Rimando or write in [ ] _____________________________________ Agnes Rimando is a Councilor whose term expires in 2015.

and Vote for 1 Alternate Councilor for the 2016 - 2018 term (or write in your own candidate) [ ] Charles J. Brine or write in [ ] _____________________________________ Charles J. Brine is an Alternate Councilor whose term expires in 2015.

----------------------------------------- fold down & tape --------------------------------------------

member signature

__________________

affix stamp

member printed name

__________________

to Michael H. Tunick USDA-ERRC 600 E. Mermaid Lane Wyndmoor PA 19038

AGFD Cornucopia - Fall 2015 9

AWARD NEWS

AGFD Distinguished Service Award Dr. Wally Yokoyama, USD-ARS, WRRC is the 2015 AGFD Distinguished Service Awardee. An engraved plaque award will be given at the National ACS Meeting in Boston in August.

AGFD Fellow Awards Drs. Mike Appell, David J. McClements, Alyson Mitchell, and Kazuo Miyashita are the 2015 AGFD Fellow Awardees. The awards will be presented at the National ACS Meeting in Boston in August.

Award for Advancement of Application of Agricultural & Food Chemistry

The winner of the 2015 Award for Advancement of Application of Agricultural & Food Chemistry is Professor Andrew Taylor PhD, FIFST. He spent 32 years at the University of Nottingham as a Professor and Head of Division and most recently at MARS, Petcare Division. He is a longtime ACS-AGFD member, an organizer of 3 AGFD Symposiums and contributor of dozens of papers. Prof. Taylor is well known as the Inventor of APCI-MSNose for real time monitoring of aroma release and author of over 300 science publications in the area of food and flavor sciences. His novel research ideas to deliver fundamental and industry-relevant knowledge have been very successfully applied. He founded the successful spin off company, Flavometrix, which supplies innovative flavor solutions for the food and flavor industries. His career theme can be characterized as fundamental research and its translation into useful science. He organized two Weurman flavor symposia. He has a passion for talent development in flavor science through his academic career and through the creation of an industry-supported competition to encourage PhD study of flavor.

Graduate Student Research Award The 2015 Graduate Student Research Awardee is Lindsay Springer, Cornell University. She received a $1000 cash award and a commemorative plaque along with reimbursement of her travel expenses to the Denver ACS Meeting to deliver her presentation. Participation in this Symposium is intended by AGFD to give national recognition to the excellent research being carried out by graduate students of Agricultural and Food Chemistry and is designed to encourage continued research excellence and future careers in the field.

Teranishi Fellowship Award Cansu Ekin Gamus, University of Massachusetts has been awarded the 2015 Teranishi Fellowship. This Fellowship, in honor of long time AGFD active member, Dr. Roy Teranishi, is awarded to a promising student early in their academic career to foster their research progress and education.

Undergraduate Student Research Awards The 2015 Undergraduate Student Research Awards, determined by a competitive symposium at the Denver ACS Meeting in March are: 1st Place: Sebastiaan Groothuis, Hanze University of Applied Science (Groningen, The Netherlands) & 2nd Place: Santiago Bukovsky-Reyes, University of Colorado at Colorado Springs. They received $750 and $250 cash awards respectively, commemorative plaques and reimbursement of travel expenses to the meeting to deliver their presentations. Participation in this Symposium is intended to give national recognition to the excellent research carried out by undergraduate students of Agricultural and Food Science and is designed to encourage continued research excellence and future careers in the field.

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

10 Cornucopia - Fall 2015 AGFD

Executive Committee Meeting Minutes May, March 22, 2015 Hyatt Regency Hotel, Denver, CO

Takes place at each ACS National Meeting

Attendees: Michael Appell, Charles Brine, Kathryn Deibler, John Finley, Donnie Golden, Brian Guthrie, Matthew Hotze, Luke Howard, Lauren Jackson, Gene Lester, Jahan Marcu, Robert McGorrin, Michael Morello, Sam Nugen, Bosoon Park, Ezra Pryor, Michael Qian (on phone), Agnes Rimando, Mark Scialdone, Michael Sheets, Stephen Toth, Michael Tunick, Melissa Wilcox

AGFD Chair Kathryn Deibler called the meeting to order at 5:01 p.m. She noted that Michael Qian was listening to the meeting by conference call.

Donnie Golden reported on the upcoming C4 Edible Science event in Boston, which will be Communicating Chemistry: Colonial Cuisine. Mike Appell made a motion for AGFD to supply $6,000 to assist in this effort. This was amended to $11,000 to include the possibility of no corporate support. The motion passed.

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

Mike Sheets of the Committee on Nomenclature, Terminology, and Symbols discussed their activities. They interact with internal and external groups and are there to help any ACS entity.

Ezra Pryor, Jahan Marcu, Melissa Wilcox, and Mark Scialdone reported on efforts dealing with Cannabis Chemistry. Their eventual goal is to become a division. There is a need for training people and testing products. Much of the research in this area is illegal in the U.S., but isolated compounds can be looked at. Work on standardization, large scale production, and safety can begin if a bill now before Congress passes. John Finley asked for a focus on chemistry and not politics, laws, or social aspects. Gene Lester asked that hemp research also be covered. They are working with the Medicinal Chemistry, Organic Chemistry, and Small Chemical Businesses Divisions. Mike Morello suggested that they zero in on one aspect of cannabis chemistry and attempt a symposium in San Diego. If that goes well, they can try to become a subdivision of AGFD.

Stephen Toth gave the Treasurer’s Report. AGFD has not received its dues and allotment from ACS, which should exceed $40,000. We also have not been reimbursed for the C4 event in San Francisco. The investments have gained $20,000 since January 1. The total assets for the division are almost $650,000, with $30,000 allocated for the Denver meeting. The symposium on wine in San Francisco took in $26,500 in external funding. The banquet there cost $10,800 with $2,000 in ticket sales. Some symposium organizers bought banquet tickets for their speakers with their unused allotments. The total cost of the meeting was $45,400. Mike Morello pointed out that divisions should have at least three times their annual operating expenses in the bank; we have six times.

Kathryn Deibler reported that the Denver AGFD Program has 8 symposia, 15 sessions, and 170 papers, including 70 posters. Two symposia were selected for Presentations on Demand (POD). Seven symposia were cosponsored. Bosoon Park reported that the Boston meeting has 18 symposia scheduled and over 260 abstracts. Thomson Reuters sent a letters to program chairs apologizing for shortcomings in the MAPS abstract system. Steve Toth proposed a $50,000 budget for Boston, and the motion passed. Bosoon said that the San Diego meeting in March 2016 (theme: Computers in Chemistry) has 9 symposia scheduled and the Philadelphia meeting in August 2016 (theme: Chemistry of the People, by the People, and for the continues on the next page

AGFD Cornucopia - Fall 2015 11 continued from the previous page –

People) has 8. Mike Qian reported that AGFD will have 4 symposia at Pacifichem in December. He and Steve have identified an island for the Greek Flavor Conference. Attendance has decreased over the years, so this will be the final conference in Greece. They are looking at a 3-year cycle in the future with South America as a possibility.

Each Subdivision had a report. Valeria Acquerone, Flavor Subdivision Chair, sent a written report that said they are planning a symposium for Boston. The officers have frequent conference calls and e-mail exchanges. Youngmok Kim, Functional Foods & Natural Products Chair, informed Kathryn that they will also have a symposium in Boston. Sam Nugen, Biotechnology Chair, reported that they will have a symposium in San Diego. Nutrition Chair Britt Burton-Freeman informed Kathryn that they are going to focus on fall meetings. Food Safety Chair Lauren Jackson reported that they are targeting one symposium annually, and they are planning for the Boston and San Diego meetings.

Mike Appell, John Finley, Mike Morello, and Agnes Rimando gave the Councilor’s Report. Mike Morello reported that National Meetings are running a deficit. ACS plans to separate the technical program and exposition in the budget. They want the exposition to show a profit and the technical program to break even on a 5-year rolling basis, which will require an additional $75 in registration costs. A $15 surcharge would be enacted next year followed by another $15 the following year, etc. Electronic technology is driving the increase, including projectors and signage. Electronic signs eliminate paper waste. Also, labor costs are high and the new contracts coming will be higher. About 5,000 students are registered for this meeting, and they pay a lower rate. An emerging trend is ready access of information and its impact on the meeting.

Mike Appell reported that there is a petition concerning preferential voting and votes scheduled on International Chemical Sciences Chapters in India and Taiwan. Agnes Rimando said that ACS is aggressively going global. IAC and DAC have formed a working group to look at best practices of Technical Divisions concerning international outreach. Agnes is the IAC contact person for the working group.

In Awards, Kathryn Deibler said that committees will make earlier decisions so that they can get award symposia scheduled in time. Steven Nagy is stepping down as Awards Chair. The Award for the Advancement of Application of Agricultural and Food Chemistry has been won by Andy Taylor of Mars, Inc. Kathryn noted that this award has never gone to a female. Mike Morello said that women and minorities are underrepresented in ACS awards. Fereidoon Shahidi sent a report saying that Mike Appell, David J. McClements, Alyson Mitchell, and Kazuo Miyashita have been named AGFD Fellows. Chi-Tang Ho sent a report saying that the Teranishi Fellowship award went to Cansu Ekin Gamus, University of Massachusetts. Charles Brine reported that the Undergraduate Student Award and the Withycombe-Charalambous Graduate Student Award winners will be announced at the Chair’s Reception on Tuesday. (The Undergraduate winner was Sebastiaan Groothuis, University of Modena and Reggio Emilia, and the Graduate winner was Lindsay Springer, Cornell University). Mike Tunick reported that the Sterling Hendricks Award will go to James Tumlinson, Pennsylvania State University. Mike Appell reported that the Kenneth Spencer Award was won by Ronald Horst, Heartland Assays. Mike Appell and Alyson Mitchell have been nominated for ACS Fellow Awards. Two names were placed into consideration for the AGFD distinguished service award. Following a confidential ballot Wally Yokoyama was unanimously selected to receive this award.

The Journal report was given by Managing Editor Matt Hotze. Thomas Hofmann is the new Editor-in-Chief. The Journal meeting will be in Boston and they are looking for new ideas and feedback. This is the third year of the Best Paper Award, and this year’s winner is Neil Reese of South Dakota State University. There will be some changes, including scope, and they are trying to keep pace with other journals in time of receipt to publication. There is much interest from Brazil, and there may be a need for training for journal submission in some countries. John Finley said that the turnaround is long on papers requiring major revisions, and that reject-and-resubmit is the better option. continues on the next page

12 Cornucopia - Fall 2015 AGFD continued from the previous page –

Cornucopia editor Carl Frey sent a report saying that said that the publication was posted four weeks before the meeting instead of eight because ACS was late in providing the abstracts. Illustrations are stripped out when abstracts are sent to the Cornucopia.

In Hospitality/Public Relations, Charlie Brine organized the reception for this meeting at a nearby hotel, and the Boston banquet will be at the same restaurant as last time. Mike Tunick reported that Drexel University’s Department of Culinary Arts and Food Science is willing to have the 2016 banquet in Philadelphia. The students will prepare and serve the food under the direction of a professional chef. The school is two miles west of the convention center.

Membership Chair Lucy Yu said that AGFD had 2804 members as of January 31. Nineteen of them will receive 25-year pins.

Mike Qian gave the Nominations report. The slate of officers consists of Bosoon Park, Chair, Navindra Seeram, Chair-Elect, Brian Guthrie, Vice-Chair, with Michael Tunick as Secretary and Stephen Toth as Treasurer. Agnes Rimando and Charlie Brine will again run as Councilor and Alternate Councilor, respectively. The slate was approved.

Mike Appell gave a report about the Communications Committee. Our LinkedIn site is managed by Neil DaCosta and Mike Appell updates our website. ACS is adding social media resources.

Mike Tunick reported that the revised Bylaws were ready to be sent to the membership. One main difference from the current document is that voting for Councilor and Alternate Councilor will be done by any acceptable means, which therefore allows for electronic balloting. Other changes were suggested by the Committee on Constitution and Bylaws so that our Bylaws will conform to those of other divisions.

Lauren Jackson reported that our Strategic Planning session will follow the Boston meeting, all day Friday and on Saturday morning. Mike Morello, Sam Nugen, and Lucy Yu are on the planning committee with her. Our Innovative Project Grant proposal for this was approved for $2,000. It should cost over $10,000 and 10-12 people will be invited.

In New Business, Kathryn Deibler said that ACS is encouraging people to do POD shorts, and Mike Morello added that we should do one on AGFD to appeal to younger members.

The meeting adjourned at 7:38 p.m. Submitted by Michael Tunick, AGFD Secretary

Schedule of AGFD Technical Sessions

SUNDAY MORNING August 16 Phytonutrients: Thinking Beyond the "Essential" Nutrient Box Section A Boston Conv/Exhibit Ctr Rm 212 B. Burton-Freeman, I. Edirisinghe, Organizers, Presiding 8:00 Introductory Remarks. 8:05 1. Chemistry and analysis of polyphenols in food and human samples. E. Richling, M. Schantz, D. Mueller, D. Scherbl, T. Erk, H. Bergmann 8:35 2. Anthocyanins in the blood: Where are they going and how do they get there? J.A. Vinson, I. Alshdoukhi 9:05 3. Understanding factors that influence the bioavailability and kinetic profile of strawberry anthocyanins: A focus on meal timing and fasted-fed state status. A. Sandhu, I. Edirisinghe, B. Burton-Freeman 9:35 Intermission. 9:50 4. Absorption, distribution, metabolism, and excretion of orange juice flavanones in humans. A. Crozier 10:20 5. Cocoa flavanols – chemical nature, analysis, and fate during processing. X. Wu 10:50 6. Comparison of polyphenolics and secoiridoids in California-style black ripe olives and dry salt-cured olives using UHPLC/MS/MS. J. Zweigenbaum, E. Melliou, A.E. Mitchell

Bioactive Compounds from Fruits & Vegetables Section B Boston Conv/Exhibit Ctr Rm 213 L. Cisneros-Zevallos, F. Tomas-Barberan, Organizers C. Osorio Roa, Organizer, Presiding 8:00 Introductory Remarks. 8:05 7. Phenolic acid profiles of Fuji, Golden Delicious, Granny Smith, and Pink Lady apples. A.E. Mitchell 8:30 8. Influence of different deposition forms of carotenoids in plant foods on their bioavailability. R. Schweiggert, R. Carle 8:55 9. Application of different analytical systems for the characterization of food bioactives. D. Giuffrida, F. Cacciola, M. Utczas, M. Beccaria, P. Donato, P. Dugo, L. Mondello 9:20 10. Effects of thermal and enzymatic treatment on polyphenol profiles during bilberry juice production. F. Weber, P. Heffels, F. Bührle, D. Kaumans, A. Schieber 9:45 Intermission. 10:05 11. Biological effects of anthocyanins from fruits. E. Richling, M. Schantz, M. Baum, T. Bakuradze, D. Mueller 10:30 12. Transport and uptake of anthocyanins in gastric tissue and their effect on the gastric inflammatory response: Developing an in vitro model using the NCI-N87 gastric cell line. A. Atnip, M. Giusti, J. Bomser 10:55 13. Optimized and validated method for the characterization and quantification of bioactive ellagitannins in pomegranate and other fruits and nuts. F. Tomas-Barberan, R. Garcia-Villalba, K. Aaby, T. Koivumäki, M. Heinonen, E. Pelvan, C. Alasalvar, G. Jacobs, S. Saha, J. Espin, P. Kroon

Economically Motivated Food Adulteration: Interplay Between Detection, Policy, & Food Defense Section C Boston Conv/Exhibit Ctr Rm 209 J. Moore, P. F. Scholl, Organizers, Presiding 8:00 Introductory Remarks. 8:05 14. Olive oil authenticity and adulteration: Analytical tools and standards. R. Cantrill 8:35 15. USP skim milk powder advisory group: The development of a toolbox of methods to detect food adulteration. R.L. Magaletta, J.C. Moore 9:05 16. Development of field screening methods using surface enhanced Raman spectroscopy (SERS). L.C. Pogue, N.P. Sardesai, B.J. Yakes, S. Barcelo, M. Yamakawa, A. Rogacs, Z. Li, A. Shareef 9:35 Intermission. 9:45 17. Meat fraud and speciation: From vulnerability assessment to analytical methods. G. Cottenet 10:15 18. DNA-based species identification of seafood. A. Eischeid, S. Stadig , S. Handy, F.S. Fry, J. Deeds 10:45 19. Honey adulteration: Methods currently applied in the routine control of commercial samples, analytical challenges, legal and regulatory aspects. L. Elflein

SUNDAY AFTERNOON August 16 Phytonutrients: Thinking Beyond the "Essential" Nutrient Box Section A Boston Conv/Exhibit Ctr Rm 212 B. Burton-Freeman, I. Edirisinghe, Organizers, Presiding 1:00 Introductory Remarks. 1:05 20. Is volunteer stratification necessary in clinical trials with phenolic phytochemicals? F. Tomas-Barberan 1:35 21. Predicting the mechanism of anthocyanin-induced insulin sensitization with molecular modeling. D. Minh 2:05 22. Grape seed extract authentication. M.A. Kelm, S. Kupina, A. Shrikhande 2:35 Intermission. 2:50 23. Proanthocyanidins and gut barrier function. J.D. Reed, C.G. Krueger 3:20 24. Anthocyanin metabolism and transport across the blood brain barrier. P.E. Milbury

Bioactive Compounds from Fruits & Vegetables Section B Boston Conv/Exhibit Ctr Rm 213 C. Osorio Roa, F. Tomas-Barberan, Organizers L. Cisneros-Zevallos, Organizer, Presiding 1:00 Introductory Remarks. 1:05 25. Bioactive compounds for cancer prevention and health aging. R.H. Liu 1:30 26. Citrus flavonones decreases oxidative stress in the liver and blood serum caused by high-fat diet feeding in C57BL/6J mice. P.S. Ferreira, A.M. Nasser, D. Gonçalves, L. Spolidorio, J.A. Manthey, T.B. Cesar 1:55 27. Using untargeted metabolomics to profile tomato products intended for clinical trials. M.J. Cichon, K.M. Riedl, S. Schwartz 2:20 28. Cranberry oligosaccharides decrease biofilm formation by uropathogenic Escherichia coli. J. Sun, J.P. Marais, C. Khoo, N.P. Seeram, K. Laplante, D.C. Rowley 2:45 Intermission. 3:05 29. Antioxidant and antiinflammatory activity of protein hydrolysates from germinated black bean cotyledons. L. Lopez-Barrios 3:30 30. Potential antimicrobial and anticarcinogenic properties of Rhoeo discolor (Tradescantia spathacea) extracts. R. Garcia-Varela

Economically Motivated Food Adulteration: Interplay Between Detection, Policy, & Food Defense Section C Boston Conv/Exhibit Center Rm 209 J. Moore, P. F. Scholl, Organizers, Presiding 1:00 Introductory Remarks. 1:05 31. Analytical puzzle of allergenic peanut and almond residues in spices: Was adulteration the root cause? S.L. Taylor, J.L. Baumert, S. Wijeratne 1:40 32. Using fraud history to inform food fraud vulnerability assessments. J.C. Moore, K. Everstine 2:15 Intermission. 2:25 33. Food fraud mitigation framework for industry and regulators. K. Everstine, J. Moore 3:00 34. You can't test your way to safety. S. Kennedy

Modern Perspectives on Oxidation: Flavor Consequences in Foods & Beverages Section D Boston Convention & Exhibition Center Rm 51 K. Tandon, Organizer R. Elias, Organizer, Presiding 1:00 Introductory Remarks. 1:05 35. Impact of antioxidants on the formation of volatile secondary lipid oxidation products in oil-in-water emulsions. E. Bakota, J.K. Winkler-Moser, H. Hwang 1:30 36. Performance stability of nonmigratory metal chelating active packaging materials in model food systems. M. Roman, F. Tian, Y. Ogiwara, E.A. Decker, J.M. Goddard 1:55 37. Unravelling chemical pathways for wine aging: Role of quinones as intermediaries on wine oxidation as “Strecker degradation reagents”. A.C. Silva Ferreira, C. Oliveira, A. Monforte, A. Silva 2:20 38. Changes to oat secondary lipid oxidation products as a function of initial moisture content. M.J. Morello, T. Rakofsky 2:45 39. Complications of analyzing acetaldehyde as a wine oxidation product. A.L. Waterhouse, A. Peterson

MONDAY MORNING August 17 Complex Coacervation: Principles & Applications Section A Boston Conv/Exhibit Ctr Rm 212 Cosponsored by COLL P. L. Dubin, S. L. Perry, Organizers, Presiding 8:00 Introductory Remarks. 8:05 40. Complex coacervation: Principles and simple theories. R. de Vries 8:45 41. Polyelectrolyte complex-coacervate continuum. J.B. Schlenoff, Q. Wang 9:15 42. Electrostatic complexes between (bio)polyelectrolytes and nanoparticles. Effect of the chain persistence length over particle diameter ratio. F. Boue 9:45 Intermission. 10:10 43. Multivalent counterion-induced bridging of polyelectrolyte chains. B.K. Brettmann, N. Laugel, P. Pincus, M.V. Tirrell 10:30 44. New opportunities for complex coacervation control exposed by bridging the gap between two classical models. C.E. Sing, M. Radhakrishna 11:00 45. Complex coacervates for enzyme encapsulation and stabilization. B.D. Olsen, A. Obermeyer, C. Mills, X. Dong, W. Shi 11:30 46. Effect of multivalent ions on hydrated polyelectrolyte multilayers. D. Reid, A. Kavarthapu, J.L. Lutkenhaus

Bioactive Compounds from Fruits & Vegetables Section B Boston Conv/ExhibitCtr Rm 213 L. Cisneros-Zevallos, C. Osorio Roa, Organizers F. Tomas-Barberan, Organizer, Presiding 8:00 Introductory Remarks. 8:05 47. Characterization of the activity of dietary organosulfides from vegetables as natural donors of hydrogen sulfide in cell line model. D. Huang, D. Liang, C. Wang, H. Wu, R. Tocmo 8:30 48. Characterization of tomato volatiles by headspace-solid-phase micro extraction. G. Jayaprakasha, B. Patil 8:55 49. Bioactives from berries and their by-products. F. Shahidi 9:20 50. Establishing biochemical justification for the value of fruit pomace a path from discovery to application. J.W. Finley 9:45 Intermission. 10:05 51. Organic resveratrol: Natural occurrence and sunlight phototransformations. A.A. Gakh, A. Sosnov 10:30 52. Preservation of anthocyanins in solid lipid nanoparticles: Optimization of microemulsion dilution method by Placket Burman and Box Behnken design. R. Ravanfar, A. Tamadon, M. Niakousari, M. Moein 10:55 53. DOPC liposomes doped with octadecylferulate. K. Evans, D.L. Compton, J.A. Laszlo

Food Toxicants Formed During Food Processing & Storage Section C Boston Conv/Exhibit Ctr Rm 209 S. Wang, L. L. Yu, Organizers, Presiding 8:30 54. Reactive carbonyl species: Will they be the next food safety issue? C. Ho 9:05 55. Formation and reduction of furan in various food model systems. J. Her, M. Kim, K.G. Lee

9:40 56. Influence of California-style black ripe olive processing methods on acrylamide formation. A.E. Mitchell 10:15 Intermission. 10:30 57. Free radical mediated 3-MCPD fatty acid ester formation and the potential catalytic effect of Fe. Z. Zhang, B. Gao, X. Zhang, H. Shi, L.L. Yu 11:05 58. Chemodiversity and biosynthesis of cereulide, the food-born emetic toxin of Bacillus cereus. T. Hofmann, S. Marxen, T.D. Stark, A. Rutschle, G. Luecking, E. Frenzel, S. Scherer, M. Ehling-Schulz

Metabolites & Metabolomics of Food Bioactives & Influence of Gut Microbiota: Chemistry & Health Effects Section D Boston Conv/Exhibit Ctr Rm 211 S. Sang, F. Shahidi, Organizers, Presiding 8:00 Introductory Remarks. 8:05 59. Food phenolics, their bioactivities, and their metabolites. F. Shahidi 8:40 60. Interplays between microbiota and plant bioactives. C.O. Chen 9:15 61. 2-Way interaction of dietary polyphenols with gut microbiota and effects on human health. F. Tomas-Barberan 9:50 Intermission. 10:10 62. Biotransformation of cranberry A-type proanthocyanidins: Influence on gut microbiota and immune function. J.W. Soares, K. Racicot, L.A. Doherty, S. Arcidiacono, E. Apostolidis, C.O. Chen 10:45 63. Metabolism of oat avenanthramides by gut microbiota. S. Sang, P. Wang, H. Chen

MONDAY AFTERNOON August 17 Complex Coacervation: Principles & Applications Section A Boston Conv/Exhibit Ctr Rm 212 Cosponsored by COLL P. L. Dubin, Organizer S. L. Perry, Y. Wang, Organizers, Presiding 1:15 Introductory Remarks. 1:20 64. Artificial cells in picoliter droplets. W. Huck 1:50 65. Biomimetic microcompartmentalization by aqueous phase separation. C.D. Keating 2:20 66. Directing the phase behavior of biopolyelectrolyte complexes. L. Leon Gibbons, S.L. Perry, M.J. Lueckheide, J. Vieregg, R.A. Klein, N. Pacalin, M.V. Tirrell 2:50 Intermission. 3:15 67. Design and construction of higher-order structure and function in coacervate-based protocells. S. Mann 3:45 68. Biomimetic effects on actin cytoskeletal filament growth. S.L. Perry, P. McCall, S. Srivastava, D. Kovar, M. Gardel, M.V. Tirrell 4:15 69. In vitro reconstitution of a nonmembrane-bound RNA-protein compartment. S. Saha, A. Hyman 4:45 70. Coacervation of mussel-inspired zwitterionic adhesives. H. Waite, B. Ahn

Chemistry, Composition & Analysis of Dietary Supplements Section B Boston Conv/Exhibit Ctr Rm 213 M. Sucan, Organizer K. Goodner, Y. Kim, Organizers, Presiding 1:00 Introductory Remarks. 1:05 71. Heavy metals and aflatoxins in various herbal medicines and health functional foods. K.G. Lee 1:25 72. Reactions between polyphenolic dietary supplements and other biomolecules dictate bioactivity, bioavailability and analysis. A.E. Hagerman 1:45 73. Rosemary: From nature to table. M. Jordan, C. Martinez-Conesa, S. Bañon, J. Sotomayor 2:05 74. Simple UPLC–MS to monitor the presence of pomegranate in pomegranate juices. C. Mathon, A. Green, C.K. Larive 2:25 Intermission. 2:40 75. New methods and antioxidants to prevent oxidation of omega-3 oil supplements. M. Fhaner, H. Hwang, J.K. Winkler-Moser, E.L. Bakota, S.X. Liu 3:00 76. Facile synthesis and characterization of curcumin metformin adduct: Potentially important gama-secretase inhibitor for Alzheimer disease. B. Dayal 3:20 77. Coffee-based dietary supplements contain kaurane diterpenoid glycosides inhibiting adenine nucleotide translocase in mitochondria and reduce respiration. R. Lang, T. Fromme, A. Beusch, T. Lang, M. Klingenspor, T. Hofmann 3:40 78. Multivitamin and mineral supplements: An overview of key product issues. E.T. Finocchiaro

Food Toxicants Formed During Food Processing & Storage Section C Boston Conv/Exhibit Ctr Rm 209 S. Wang, L. L. Yu, Organizers, Presiding 1:00 79. Generation of reactive oxidative species during thermal and UV processing of sugars. R.V. Tikekar 1:35 80. Lipid oxidation as a source of diverse food toxicants. B.E. De Meulenaer 2:10 81. Evaluation of temperature effect on the concentration levels of polycyclic aromatic hydrocarbons (PAHs) in edible vegetable oil. O.S. Olatunji, B.O. Opeolu, O.S. Fatoki, B.J. Ximba 2:45 Intermission.

3:00 82. Effects of thermal and high pressure processing on chemical migration in food contact polymers. J.L. Koontz, Y. Song, Y. Zhou, K. Pillai, K. Zhao, R.O. Juskelis 3:35 83. FDA update on acrylamide, furan, and other processing toxicants. L. Jackson

Metabolites & Metabolomics of Food Bioactives & Influence of Gut Microbiota: Chemistry & Health Effects Section D Boston Conv/Exhibit Ctr Rm 211 S. Sang, F. Shahidi, Organizers, Presiding 1:00 84. Metabolic and colonic microbiota transformation may alter the bioactivities of dietary food bioactives. C. Ho, M. Pan, F. Shahidi 1:35 85. Metabolites of wheat phytochemicals as the exposure biomarkers of whole grain wheat intake. Y. Zhu, S. Sang 2:10 86. Gastrointestinal biotransformation of resveratrol and pterostilbene in mice. Y. Sun, M. Song, F. Li, Y. Cao, H. Xiao 2:45 Intermission. 3:05 87. Biological importance of fucoxanthin and its metabolites. K. Miyashita, M. Hosokawa, N. Mikami, Y. Kokai 3:40 88. Are anthocyanins PPARα agonists? A.M. Rimando, S. Khan, C. Mizuno, G. Ren, S. Mathews, H. Kim, W. Yokoyama

Complex Coacervation: Principles & Applications Section E Boston Conv/Exhibit Ctr Halls A/B1 Cosponsored by COLL P. L. Dubin, S. L. Perry, Organizers, Presiding 12:00 - 2:00 89. Effect of supercharging on coacervation between proteins and polyelectrolytes. A. Obermeyer, C. Mills, X. Dong, B.D. Olsen 90. Effect of charge patterning on polypeptide-based complex coacervation. L. Chang, S.L. Perry 91. Liquid-to-solid transitions in polyelectrolyte complexes. Y. Liu, H.H. Winter, S.L. Perry 92. Polypeptide complexation: From bulk coacervates to nanoscale assemblies. D. Priftis, L. Leon, K.O. Margossian, A. Tropnikova, M.V. Tirrell 93. Polyelectrolyte complex formation in acetone-water mixture. H. Acar, S. Srivastava, D. Priftis, J. Cabaral, M.V. Tirrell

MONDAY EVENING August 17 8:00 - 10:00 PM Sci-Mix Agricultural and Food Chemistry Undergraduate Research Posters Section A Boston Conv/Exhibit Ctr Hall C Spons by CHED, Cospons by AGFD and SOCED B. Park, Organizer See previous & subsequent listings 26, 30, 57, 136, 150, 153, 209, 221, 227, 229, 242-243, 245, 248-249, 251-252, 254-257, 259, 291, 305

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TUESDAY MORNING August 18 Complex Coacervation: Principles & Applications Section A Boston Conv/Exhibition Ctr Rm 212 Cosponsored by COLL

S. L. Perry, Organizer P. L. Dubin, S. Mann, Organizers, Presiding

8:00 Introductory Remarks. 8:05 94. Chirality-selected phase behavior in complexes of ionic polypeptides. M.V. Tirrell 8:35 95. Marine sandcastle worm-inspired medical adhesives based on liquid-liquid phase separation. R. Stewart, M. Sima, R. O'Hara 9:05 96. Self-assembled nanostructures from block copolymers for biomedical application. Y. Anraku 9:35 Intermission. 10:00 97. Beyond elastin: New peptide olymers that exhibit aqueous coacervation. A. Chilkoti 10:30 98. Directing encapsulated stem cell fate via in situ forming, growth factor-loaded coacervate microparticle-embedded hydrogels. E. Alsberg, O. Jeon 11:00 99. Coacervates of ionic polysaccharides for tissue engineering. O. Karabiyik, E. Kilic Iyilik, G. Kose, A.B. Kayitmazer 11:30 100. Complex coacervates as protein delivery vehicles: Preserved activity, controlled release rate, and in vivo efficacy. N. Johnson, W. Chen, Y. Wang

Browned Flavors: Analysis, Formation, & Physiology Section B Boston Conv/Exhibit Ctr Rm 213 P. H. Schieberle, Organizer M. Granvogl, D. G. Peterson, Organizers, Presiding 8:00 Introductory Remarks. 8:05 101. Using real time measurement of galvanic electrode potentials to clock the course of Maillard reactions. G.P. Rizzi 8:35 102. Different reaction pathways generate aroma-active amino acid degradation products during fermentation, roasting and eating of cocoa. P.H. Schieberle

9:05 103. On the role of Amadori-rearragement products as precursors of aroma-active Strecker aldehydes in cocoa. S. Hartmann, P. Schieberle 9:35 Intermission. 9:55 104. Formation of Strecker aldehydes and biogenic amines as a consequence of carbonyl-amine reactions initiated by oxidized lipids. R. Zamora, M. Leon, F.J. Hidalgo 10:25 105. Food-borne taste modulators from Mother Nature and culinary art. T. Hofmann 10:55 Concluding Remarks.

Food Toxicants Formed During Food Processing & Storage Section C Boston Conv/Exhibit Ctr Rm 209 S. Wang, L. L. Yu, Organizers, Presiding 8:30 106. Improved detection methods for food toxin with nanotechnology. B. Park, B. Wang, B. Xu 9:05 107. Lipid rafts may involve in TFA-induced apoptosis and inflammation of human umbilical vein endothelial cells. Z. Deng, H. Rao, B. Qiu, B. Liu, J. Li 9:40 108. 3-MCPD 1-monopalmitate induces apoptosis in NRK-52E cells via activation of p53-JNK pathway. G. Huang, M. Liu, H. Shi, X. Sun, L.L. Yu 10:15 Intermission. 10:30 109. Stable isotope labeling experiments - a useful tool to identify formation pathways of food-borne toxicants. M. Granvogl 11:05 110. Chemoprotection effect of catechins on detoxcity of dietary acrylamide in mercapturic acid adduct level in rats. Y. Zhang, J. Cheng, Q. Wang, X. Chen

Recovery of Bioactive Compounds from Processing By-Products Section D Boston Convent/Exhibit Ctr Rm 211 S. Talcott, Organizer L. Howard, Y. Kim, Organizers, Presiding 8:00 Introductory Remarks. 8:05 111. Utilization of agricultural by-products in healthful food products: Organogelators, antioxidants, and spreadable products. H. Hwang, J.K. Winkler-Moser, E.L. Bakota, S.X. Liu 8:35 112. Extraction and analysis of high-value compounds in agricultural and forest byproducts using water, ethanol, and carbon dioxide at elevated temperature and pressure as solvents. V. Abrahamsson, S. Al-Hamimi, F. Jumaah, J. Liu, M. Plaza, M. Sun, M. Sandahl, C. Turner 9:05 113. Components responsible for the functional properties of corn fiber gum. M.P. Yadav 9:35 Intermission. 9:55 114. Hemp waste as a potential source of valuable chemicals. A. Hunt, T. Attard, C. Bainier, M. Reinaud, A. Lanot, S. McQueen-Mason, J. Clark 10:25 115. Pressurized liquid sequential and direct extraction of phytochemicals from Dancy tangerines for their comphrensive characterization by LC–DAD–ESI-HR-MS. G. Jayaprakasha, B. Patil 10:55 116. Orange peel by-products as a source of bioactive compounds. J.A. Manthey, R.G. Cameron

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Current Topics in Chemical Safety Information Use Cases for Chemical Safety Information Sponsored by CHAS, Cosponsored by AGFD, CCS, CHED and CINF

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Journal of Agricultural and Food Chemistry Best Paper Awards Spons by AGRO, Cospons by AGFD USDA-ARS Sterling B. Hendricks Memorial Lectureship: James H. Tumlinson - Spons by AGRO, Cospons by AGFD 11:30am - Boston Park Plaza Hotel, Georgian Room w/reception following in Boylston Room

TUESDAY AFTERNOON August 18 Complex Coacervation: Principles & Applications Section A Boston Conv/Exhibit Ctr Rm 251 Cosponsored by COLL P. L. Dubin, S. L. Perry, Organizers, Presiding 1:15 Introductory Remarks. 1:20 117. Interaction/coacervation between food proteins: Mechanisms and potential application. S. Bouhallab, G. Tavares, A. Chapeau, P. Hamon, T. Croguennec 1:50 118. Assembly of protein/polysaccharide complexes-based Pickering emulsions for nutraceutical delivery. Q. Huang 2:20 119. Formation of a coacervate film across the oil-water interface: Stabilization of emulsions. H. Monteillet, M. Kleijn, F. Leermakers, J. Sprakel 2:50 Intermission. 3:15 120. Complex coacervation in heteroprotein systems: A special form of macromolecular liquid-liquid phase separation. D. Seeman, P.L. Dubin 3:45 121. Complex coacervation with oppositely charged polymer and surfactant: Determination factor in the morphology of coacervated complexes during the dilution process. M. Miyake

4:15 122. Optimization of milk protein–native gum (tragacanth and Persian gums) interactions: Complex coacervation and soluble complexes. S. Abbasi, F. Azarikia 4:45 123. Study of complex coacervation of gelatin A with sodium carboxymethyl cellulose/sodium alginate/carrageenan: Formation of smart microparticles and encapsulation. N. Devi, T. Maji, D. Kakati

Browned Flavors: Analysis, Formation, & Physiology Section B Boston Conv/Exhibit Ctr Rm 213 M. Granvogl, Organizer D. G. Peterson, P. H. Schieberle, Organizers, Presiding 1:00 Introductory Remarks. 1:05 124. Variation in Maillard reaction product formation in oats from 13 cultivars. M.J. Morello, B.C. Vastano 1:35 125. Characterization of key aroma-active compounds in raw and roasted mustard seeds (Sinapis alba L.). M. Granvogl, E. Ortner, P.H. Schieberle 2:05 126. Defining nechanisms of flavor development in foodstuffs. D.G. Peterson, L. Zhang, S. Kokkinidou 2:35 Intermission. 2:55 127. Formation of reactive fragmentation products during Maillard degradation of higher sugars. M.A. Glomb, M. Smuda, C. Henning 3:25 128. Characterization of color formation in juice products. L. Paravisini, D.G. Peterson

Young Scientist Award Symposium Section C Boston Conv/Exhibit Ctr Rm 209 C. J. Brine, Organizer, Presiding 1:00 Introductory Remarks. 1:05 129. Development and applications of surface-enhanced Raman spectroscopy in food science. L. He 1:35 130. Primary expectations of secondary metabolites. J. Lee 2:05 131. Concentration of propolis extract using hydrophobic membrane. C. Leo 2:35 Intermission. 2:50 132. Utilization of in vitro and in vivo gastrointestinal models in the production of optimum functional food formulations. Y. Ting, Y. Jiang, C. Ho, Q. Huang 3:20 133. High-resolution mass spectrometry for the exploration of novel plant sterol conjugates. L. Nystroem 3:50 134. Integrated advanced multi-omics strategies: A new paradigm for agricultural and medicinal plant biotechnology. J. Marques, D.S. Dalisay, M. Costa, B. Herman, L.B. Davin, N.G. Lewis

Recovery of Bioactive Compounds from Processing By-Products Section D Boston Conv/Exhibit Ctr Rm 211 S. Talcott, Organizer L. Howard, Y. Kim, Organizers, Presiding 1:00 Introductory Remarks. 1:05 135. Recovery and development of value-added applications of fruit juice processing byproducts. Y. Zhao 1:35 136. Eco-innovative polyphenol extraction using subcritical water from red and white pomace, coupled with purification by membrane processes. S. Yammine, X. Vitrac, R. Rabagliato, M. Mietton Peuchot, R. Ghidossi 2:05 137. Incorporation of pressurized fluid technology in the recovery of bioactive constituents from pomace processing wastes. J.W. King, L. Howard 2:35 Intermission. 2:55 138. Physicochemical challenges to recover polyphenolics from Concord grapes skins. S. Talcott 3:25 139. Comparison between antioxidant potentials of extracts from black chokeberry pomace and walnut husk using supercritical carbon dioxide and ethanol. J. Wenzel, T. Dixon, E. Tucker, L. Burrows, N. Dwarshuis, E. Hossink, L. Wang, M. Ammerman, C. Samaniego

AGFD Division Award: Symposium honoring Dr. Andrew Taylor Section E Boston Conv/Exhibit Ctr Rm 212 K. D. Deibler, Organizer, Presiding 1:00 Introductory Remarks. 1:10 140. Acrylamide – a challenge to food scientists in industry and academia. D.S. Mottram 1:35 141. 2,5-Diketopiperazines – interesting markers of reaction or compounds with sensory and bioactive properties? N.C. Da Costa, M.Z. Chen 2:00 142. On-line aroma monitoring with mass spectrometry and link to flavor release and flavor perception. J. Le Quere 2:25 Intermission. 2:40 143. Separation and concentration of trace high-impact odorants using multidimensional gas chromatography-mass spectrometry-olfactometry with integrated preparative fraction collection. L. Jones, K. Chu, B. White, A. Ward 3:05 144. Encapsulation, multimodal perception, and its applications. G. Reineccius 3:30 145. Modelling mass transfer under simulated nasal conditions – innovative laboratory experimental systems. M. Yabuki, D. Scott, L. Briand, A.J. Taylor 3:55 146. Biology of taste: Studies of the order Carnivora. G.K. Beauchamp, P. Jiang

Complex Coacervation: Principles & Applications Section F Boston Conv/Exhibit Ctr Halls A/B1

Cosponsored by COLL P. L. Dubin, S. L. Perry, Organizers, Presiding 1:00 - 3:00 147. Understanding colloidal stability and thermal transitions in polyelectrolyte complexes. Y. Zhang, D. Reid, E. Yildirim, H.S. Antila, R. Zhang, M. Sammalkorpi, J.L. Lutkenhaus 148. Thermal transition in polyelectrolyte complexes via LCST mechanism. E. Yildirim, Y. Zhang, R. Zhang, J.L. Lutkenhaus, M. Sammalkorpi 149. Polyelectrolyte complexes of DNA and polypeptides. M.J. Lueckheide, L. Leon, J. Vieregg, M.V. Tirrell 150. Complexation of linear poly(ethylene imine)/poly(acrylic acid) and branched poly(ethylene imine)/metal ions: The effect of ionic strength, molar ratio, and pH. H. Zhang, N. Zacharia 151. Hydrogen bonded polymer complexes with hydrophobic associations. Y. Gu, R.A. Weiss, N. Zacharia

General Posters Section F Boston Convention & Exhibition Center Halls A/B1 B. Park, Organizer 3:00 - 5:00 152. Mineral nutrient profile of orange juice. M. Azik, D. McLean 153. Residual effects of low and/or high temperature treatment at mature green stage on volatile production of tomatoes at following ripeness stages. L. Wang, B. Elizabeth, A. Plotto, J. Brecht, Z. Yu, J. Bai 154. Use of foliar fungicide spray for control of HLB-related pre-harvest fruit drop. W. Zhao, J. Bai, G. McCollum, T. Gottwald, A. Plotto, B. Elizabeth 155. Self-assembly of two-way nanotubes by proteolysis of wheat bran albumins with protease V8, in presence of calcium ions. G. Chaquilla-Quilca, R.R. Balandran-Quintana, J.A. Azamar-Barrios, G. Ramos Clamont-Montfort, A.M. Mendoza-Wilson, J.N. Mercado-Ruiz, T.J. Madera-Santana, Y.L. Lopez-Franco 156. Synthesis of wheat bran albumin nanoparticles by a cold gelation/desolvation method. J.G. Luna-Valdez, R.R. Balandran-Quintana, J.A. Azamar-Barrios, G. Ramos Clamont-Montfort, A.M. Mendoza-Wilson, J.N. Mercado-Ruiz, T.J. Madera-Santana, A. Rascon-Chu 157. Improvements in the measurement of chlorophylloids in soybean oil. A.C. Litin, D.D. Brooks 158. Impact of food preparation on total phenolic contents and anti-oxidant capacities of regularly consumed botanicals. L. Yu, B. Gao, T.T. Wang, L.L. Yu 159. Effects of home-based preparation approaches in determining the release of bioactivity compounds in fruits and vegetables. B. Gao, L. Yu, T.T. Wang, L.L. Yu 160. Determination of the heavy metals in the health functional foods by inductively-coupled plasma/atomic emission spectrometry. J. Hong, C. Lim, Y. Chang, C. Lim, T. Kang 161. Multiresidue analysis of pesticides in commercial agricultural products using LC-MS/MS. S. Won, S. Kim, N. Kang, Y. Kang, D. Kim, H. Chang, D. Kim, I. Jung, S. Woo, S. Kim, J. Park, H. Yoon 162. Antimicrobial peptide segments from soy protein for use in food safety. N. Xiang, Y. Lyu, A. Bhunia, G. Narsimhan 163. Flavonol glycosides in wild and cultivated berries of two major subspecies of sea buckthorn and influence of growth sites. X. Ma, O. Laaksonen, H. Kallio, B. Yang 164. Flavonol glycosides in leaves of different varieties of black currant, green currant, red currant, white currant and changes of growing season, growth location, leaf position. W. Yang, H. Kallio, B. Yang 165. Pilot-scale bioreactor production and long term stability of feruloyl soy glycerides. D.L. Compton, J.R. Goodell, S. Grall, K. Evans 166. Synthesis and lead discovery of pyrazolcyclohexanol derivatives. G. Aiying, C. Liu, Y. Xie, Z. Huang, J. Wang, X. Wang, Q. Sun, X. Sun, J. Yang, Y. Wu 167. Design, synthesis, and bioactivity of novel aryloxypyridine pyrazole amide derivatives. F. Yang, C. Liu, G. Aiying, W. Chen, J. Yang, Z. Li, Y. Song 168. Design, synthesis, and fungicidal activity of pyrazolecarboxamide derivatives. L. Wang, C. Liu, Y. Xie, Z. Li, J. Lan, X. Sun, G. Aiying 169. Synthesis and lead discovery of phenylhydrazine derivatives. H. Li, C. Liu, G. Aiying, Z. Li, S. Ma, X. Wang, Y. Wu 170. Design, synthesis, and biological activities of new strobilurin derivatives containing trifluoromethyl in the side chain. M. Li, H. Chi, J. Yang, Z. Li, C. Liu 171. Design, synthesis, and insecticidal evaluation of novel insecticidal aryloxy dihaloropropene derivatives. j. Yang, C. Liu, M. Li, X. Chang, G. Aiying, Q. Wu, Y. Song 172. Synthesis, characterization, and fungicidal activity of some new N-phenyl benzothiazolamine derivatives. G. Aiying, C. Liu, H. Li, Q. Sun, X. Sun, J. Wang, Y. Xie, F. Yang, J. Yang 173. Synthesis and herbicidal activity of novel substituted 3-(pyridin-2-yl)benzenesulfonamide derivatives. Y. Xie, H. Chi, G. Aiying, C. Liu, H. Ma 174. Synthesis and insecticidal activity study of 2-(2,6-dichlorobenzamido)-4-thiazolecarboxamide derivatives. Y. Xie, S. Xu, G. Aiying, L. Wang, C. Liu 175. Adulteration and its detection of black raspberry products. J. Lee

176. Effect of fresh and commercially processed orange juice on the oxidative status in healthy humans. J.Q. Silveira, T.B. Cesar, A.M. Nasser, J.A. Manthey, B. Elizabeth 177. Luteolin-mediated apoptosis in leukemia cells involves PTTG1 oncoprotein and differential responses. H. Tien, P. Chen, J. Chen, M. Wu, J. Yen 178. Development of lecithin emulsion gel to enhance the oral bioaccessibility of nobiletin. Y. Ting, Y. Pan, Q. Huang 179. Updated exposure assessment for 4-methylimidazole (4-MEI) for the U.S. population based on quantitative data from foods. D.E. Folmer, D.L. Doell, H.S. Lee, G.O. Noonan, S.E. Carberry 180. In-vitro digestion properties of Pickering emulsions stabilized by starch nanocrystals. R. Liang, Y. Jiang, C. Yang 181. Tanshinone IIA modulates cell-surface LDLR level and LDL uptake via suppression of PCSK9 gene expression in HepG2 cells. H. Chen, M. Wu, P. Chen, Y. Chen, M. Tai, J. Yen 182. Novel SERS-based approach to detect hydrogen peroxide scavenging activity. W. Qian 183. Simultaneous analysis of unregistered pesticides in Korea by liquid chromatography-tandem mass spectrometry. S. Lee, J. Hwang, S. Jeon, J. Kim, Y.D. Lee, H. Kim, H. Lee, M. Jang, G. Lee 184. Combination of pre-column nitro-reduction and ultraperformance liquid chromatography with fluorescence detection for the sensitive quantification of 1-nitronaphthalene, 2-nitrofluorene, and 1-nitropyrene in meat products. K. Deng, W. Chan 185. Updated exposure estimate for FD&C color additives for the U.S. population. D.L. Doell, D.E. Folmer, H.S. Lee, K.M. Butts, S.E. Carberry 186. Preparation and rheological characterization of food grade gellan hydrogels with calcium ions as gelling agent. E.N. Ambebila 187. Saponins quantification in pigmented chickpeas cultivars. A.K. Milan, S.R. Serna Saldivar, J. Gutierrez 188. Development and validation of analytical method of furan in seven different types of food matrices using SPME-GC/MS. Y. Seok, S. Jeong, J. Her, K.G. Lee 189. Analytical advances in food-technology by establishment of a 14-C food –technology lab and kitchen. M. Kotthoff, M. Bücking 190. Carotenoid composition analysis in fruit of rose hip (Rosa glauca) by HPLC-DAD-APCI

+-MS. L. Zhong, K.

Gustavsson, M. Olsson 191. Convenient, inexpensive measurement of free and copper-complexed hydrogen sulfide in wine. Y. Chen, . Jastrzembski, I. Ryona, G.L. Sacks 192. Interaction between caseinophosphopeptides and theaflavin-3,3’-digallate and its impact on the antioxidant activity of theaflavin-3,3'-digallate. Y. Jiang, Y. Ting, J. Li, Q. Huang 193. Micronanopores in diatomite fabricated by high energy electron beam and hydrothermal treatment to control the loss of pesticide. X. Zhang, Z. Wu 194. Determination of protein-bound metabolites of nitrofurans by combining on-line precolumn derivatization and high performance liquid chromatography with fluorescence detection. W. Yinan, W. Chan 195. HPLC-MS of hesperidin metabolites in rat urine. D. Gonçalves, M. Rodriques, T. Cesar, J.A. Manthey 196. Spectrofluorimetric study of the interaction of the mycotoxin citrinin with gold nanoparticles. M. Appell, W. Bosma 197. Inhibitory effects of edible berry extracts on the formation of advanced glycation endproducts. H. Ma, W. Liu, J.A. Dain, N.P. Seeram 198. Pomegranate polyphenols inhibit the formation of advanced glycation endproducts and aggregation of beta amyloid. H. Ma, W. Liu, D.B. Niesen, J.A. Dain, N.P. Seeram 199. Standardized food grade maple syrup extract (MSX) imparts lipid lowering and anti-inflammatory effects in mature differentiated mouse and human adipocytes. P. Nahar, A.L. Slitt, N.P. Seeram 200. Natural product derived brain absorbable RAGE inhibitors for Alzheimer’s disease: The case of the urolithins. D.B. Niesen, N. Shah, H. Ma, N.P. Seeram 201. Beyond L-DOPA: Bioactives in Mucuna pruriens for the treatment of Parkinson’s disease. C. Hessler, D.B. Niesen, H. Ma, N.P. Seeram 202. Methylglyoxal induced cell cytotoxicity inhibitory and scavenging properties of a standardized food grade maple syrup extract (MSX). W. Liu, Z. Wei, H. Ma, J.A. Dain, Z. Shaikh, N.P. Seeram 203. 3'-Hydroxypterostilbene simultaneously induces apoptosis and autophagy in human prostate cancer cells. H. Tsai, T. Huang, C. Ho, Y. Chen 204. Evaluating Raman spectroscopic data by using principal component analysis to determine the freshness of fish samples. H. Temiz, H.M. Velioglu, I.H. Boyaci 205. Raman spectroscopic method for determination of erucic acid in canola oils. E. Ercioglu, S.D. Velioglu, H. Temiz, H.M. Velioglu, I.H. Boyaci 206. Effects of KCl substitution on textural properties of Queso Fresco. M.H. Tunick 207. Biological activities of diterpeniods from Hyptis verticillata. R.B. Porter

208. Study of the encapsulation of aroma compounds from starch emulsions by reversed flow gas chromatography (RFGC). J. Kapolos, A. Koliadima, G. Karaiskakis 209. Stereochemical determination of methamidophos and ruelene, organophosphorus compounds. M.C. Chiu, K. Tami, C. Kinahan, A. Ng, G. Proni 210. Analysis of carcinogenic 4(5)-methylimidazole in various commercially available foods and beverages. S. Lee, J. Her, M. Jung, K.G. Lee 211. Metaboilic exploration about blueberry, raspberry, and blackberry. W. Kim, J. Pyo, J. Her, K.G. Lee 212. Formation and reduction of furan in soy sauce (ganjnag) according to the time of addition of food additives. M. Kim, J. Her, J. Lee, K.G. Lee 213. Validation of an analytical method for quantification of Benzo(a)pyrene in two different types of food matrices using GC/MS. S. Park, J. Jeong, J. Her, K.G. Lee 214. Formation and reduction of ethyl carbamate in soybean paste (Doenjang) model system. S. Lee, H. Song, J. Her, K.G. Lee 215. Development of an analytical method for quantification of biogenic amines in fermented soybean paste (Doenjang). Y. Kim, J. Lee, J. Her, K.G. Lee 216. Oil lipolysis process controlled by formation of Pickering emulsion. W. Jin, Y. Jiang, B. Li, Q. Huang 217. Use of fat compost from dairy industry wastewater as a new organic amendment for pepper (Capsicum annuum L.) crop. M. Fiasconaro, M. Lovato, C. Martin 218. Anti-inflammatory effect of resveratrol metabolite, δ-viniferin, on LPS-stimulated murine macrophage. P. Hsieh, M. Pan, C. Ho 219. Density functional theory study of the formation mechanism of acrylamide with glyoxal and asparagine as precursors. F.M. Tao, J. Wu, Z. Wang 220. Characterization and quantification of flavonoids and organic acids throughout fruit development in American cranberry (Vaccinium macrocarpon) using HPLC and APCI-MS/MS. Y. Wang, J. Johnson-Cicalese, A.P. Singh, N. Vorsa 221. Flavor chemical analysis of shrimp from near-shore Louisiana Gulf Coast estuaries. K.H. Driggers 222. Time-resolved determination of physicochemical quantities for physically adsorbed or chemisorbed aroma compounds on starch granules, by inverse gas chromatography. A. Koliadima, J. Kapolos, G. Karaiskakis 223. Early detection of milk spoilage via volatile organic compound analysis using multidimensional gas chromatograph/mass spectrometry. K. Rochford 224. Structural properties of B-type procyanidin oligomers and their ability to scavenge free radicals: A DFT study. A.M. Mendoza-Wilson, S.I. Castro-Arredondo, R.R. Balandran-Quintana 225. Determination of the antiradical and chelating potential of a phenolic extract and a procyanidin-rich fraction of apple peel by experimental and computational methods. A.M. Mendoza-Wilson, A. Espinosa-Plascencia, R. Robles-Burgueño, R.R. Balandran-Quintana, M.d. Bermudez-Almada 226. New active packaging film from natural resources. A. Machado 227. Development of a novel biomagnetic separation method for rapid detection of Escherichia coli by phage display technique. Z. Wang 228. Withdrawn. 229. Synthesis of quinolactacide, penicinoline, penicintoam, and their analogs as potential insecticides. S. Rasapalli, R. Mastrolia 230. Inhibitory activity of Enterococcus faecalis PL9003 on oxidation and melanogenesis. Y. Lee, H. Lee 231. Studies on the discovery of agriculturally active compounds from marine endophytic fungi. H. Sun, C. Wang, Q. Song, Y. Tang, Y. Xia 232. Study of vitro digestion on desiccated coconut. H. Wu, J. Xiong, J. Ye 233. Quantitation of chiral heterocyclic key aroma compounds in cooked Alliaceae varieties using a stable isotope dilution assay. M. Flaig, M. Granvogl, P.H. Schieberle 234. Peri-receptor modulation of the human salivary proteome by taste stimuli. T. Stolle, M. Bader, T. Hofmann 235. Modeling the leachability of pH-dependent ionizable organic contaminants from municipal sewage sludge. A. Venkatesan, R.U. Halden 236. Alkaloid profiles of hairy root cultures of Catharanthus roseus differ when generated by different strains of Agrobacterium rhizogenes. J. de la Parra, N. Rizvi, R.A. Kautz, P. Wang, R. Giese, C.W. Lee-Parsons 237. Ensuring coffee freshness in portioned coffee system. L. Poisson, S. Legrand, Y. Wyser, F. Mestdagh, B. Folmer, J. Kerler 238. Red shortening: Characterization and utilization in formulating novel functional biscuits. H. Abou Gharbia 239. Analysis of lipid transfer proteins in Arabidopsis thaliana by means of epitope tags to decipher the role of LTP4's lipid in plant senescence. J. Bautista 240. Identifying T-DNA insertion site in Arabidopsis thaliana LTP-4 and LTP-3 mutants by thermal asymmetric interlaced PCR (TAIL-PCR). I. Santana, J. Ortiz, R.L. Vellanoweth

241. Capillary electrophoresis coupled with inductively-coupled plasma mass spectrometry as an analytical tool for arsenic speciation in rice. H. Qu, T. Mudalige, S. Linder 242. Prevention and treatment of Staphylococcus aureus biofilm formation using Russian Propolis ethanol extracts. J. Bryan, C. Traba, M.J. Castaldi 243. Orange juice reduces oxidative stress and inflammatory markers in patients with chronic hepatitis C. D.R. Gonçalves, C.G. Lima, P.S. Ferreira, P.I. Costa, T.B. Cesar 244. Characterization of constituents from cranberry non-dialyzable material that inhibit bacterial co-aggregation and adhesion. K. Penndorf, C.C. Neto, M. Feldman, S. Meron-Sudai, Z. Rones, D. Steinberg, M. Fridman, I. Ginsburg, I. Ofek, E. Weiss 245. Inhibition of colon cancer growth and inflammation in cellular and mouse models by cranberry extracts (Vaccinium macrocarpon). S. Frade, A. Liberty, A. Tata, X. Wu, M. Song, X. Cai, H. Xiao, C.C. Neto 246. NMR-based metabolomic analysis and quantification of phytochemical constituents in North American cranberry fruit (Vaccinium macrocarpon). A. Milstead, L. Xue, K.L. Colson, C.C. Neto 247. Dietary exposure of nonphthalate-based plasticizers from use in food contact material. L.T. Cureton, A.B. Bailey 248. Preparation of metal chelating active food packaging materials by laminated photografting. J.Z. Lin, M. Roman, F. Tian, E.A. Decker, J.M. Goddard 249. Rapid detection of Salmonella using a redox cycling-based electrochemical method. D. Wang, A. Kinchla, S.R. Nugen 250. Metal oxide gas sensor array combined with a miniaturized gas chromatographic system for fast detection of volatile quality indicators. M. Kotthoff, M. Bücking, J. Bruckert, M. Bauersfeld, J. Wöllenstein 251. Metabolomics application for rapid screening and authentication of Asian palm civet coffee (Kopi Luwak). U. Jumhawan, S. Putri, Y. Yusianto, T. Bamba, E. Fukusaki 252. Designing the rolling circle amplification based surface-enhanced Raman spectroscopy method for 35S promoter maize gene detection. B. Guven, I.H. Boyaci, U. Tamer, E. Acar Soykut 253. Modeling the human colon: An automated multistage fermentation approach. L.A. Doherty, S. Arcidiacono, K. Racicot, J.W. Soares 254. Antioxidant activity and inhibition of amylase by Washington navel oranges. S. Kommein, B. Patil 255. Determination of microbial volatile organic compounds patterns from virulent and hypovirulent Cryphonectria parasitica isolates by headspace-SPME-GC-MS. J. She, M. King, B. Stokes, Y. Jiang, R. Baird, T.E. Mlsna 256. Kinetic stability of bean and pea proteins: Effect on protein digestibility and bean resistance to environmental conditions. K. Xia, J. Wilcox, S. Pittelli, W. Colon 257. Antioxidative compounds from Garcinia buchananii stem bark. M. Salger, T.D. Stark, J. Wakamatsu, T. Hofmann 258. Innovative microwave-assisted procedure for the extraction and purification of policosanols from beeswax. V. Brighenti, A. Chiossi, A. Venturelli, F. Pellati 259. Determination of hydrogen bonding acidity values and distribution doefficients for flavonoids with multiple hydroxyl substituents. C.E. Earp, W.L. Whaley, M.H. Abraham 260. Characterization and phytoremediation of a crude oil contaminated wetland. E.O. Nwaichi, L. Opara, P. Nwoha 261. Stabilization of whey protein isolate (WPI) by sugar beet pectin (SBP) through a Maillard-type reaction in solution. P.X. Qi, Y. Xiao 262. Adsorption of clay microparticles at the interface of PEG/dextran aqueous biphasic systems: Formation of clay-stabilized aqueous-aqueous emulsion droplets. F. Pir-Cakmak, C.D. Keating 263. Rechargeable antimicrobial N-halamine coatings for food contact surfaces. L.J. Bastarrachea, J.M. Goddard 264. Sodium diffusion in potatoes. J.K. Pandya, A. Kinchla 265. Determination of furan levels in commercial orange juice products and its correlation to the sensory and physiochemical characteristics. M. Kim, M. Kim, K.G. Lee 266. Optimization of essential oils properties by enzymatic modification of their chemical composition: Toward sustainable processes for the production of new fragrant ingredients. S. Antoniotti 267. Analytical chemistry, formation, reduction, chemoprevention, and in vivo exposure of acrylamide. Y. Zhang 268. Synthesis and development of a new respiratory inhibition-type fungicide. W. Lee, J. Kim, H. Shin, I. Hwang 269. Differentiation of red Port wines categories according to their volatile carbonyl compounds. N. Moreira, I. Vasconcelos, F. Rogerson, P. Guedes de Pinho 270. Influence of plant-based protein diet on orange-spotted grouper (Epinephelus coioides) white muscle proteome profile. Y. Ko, C. Liou, F. Huang, B. Kazlowski, S. Shu, Y. Tan, Y. Luo, I. Sie

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WEDNESDAY MORNING August 19 Challenges in Applied Flavor Sciences Section A Boston Conv/Exhibit Centr Rm 212 L. Jones, J. W. Marshall, A. J. Taylor, Organizers, Presiding 8:00 Introductory Remarks. 8:10 271. Food’s combinatorial odor codes – new knowledge on how nature recruits volatiles to make our foods smell so good. A. Dunkel, M. Steinhaus, M. Kotthoff, B. Nowak, D. Krautwurst, P. Schieberle, T. Hofmann 8:40 272. Application of sensomics to commercial flavour analyses. M. Thornton, M. Bueno-Fernandez, J. Addison, K. Chu, L. Jones 9:00 273. Insights into the chemical composition of processed food products. A.J. Taylor, N. Wollmann, J.W. Marshall 9:30 Intermission. 9:50 274. Needle in a haystack: Flavor analysis in complex food systems. J.W. Marshall, T. Andy, A. Obee 10:20 275. From model food to real food systems: Advances and challenges in relating sensory measurements to in vivo flavor release. J. Le Quere, E. Guichard, P. Schlich 10:50 276. Mechanism of flavor release from a pet food: Learnings and challenges. P. Mohapatra, C. Cox, B. Bennett 11:10 277. Using in vivo analytical techniques to screen for masking and enhancing solution and to understand flavor interactions on compound level in a complex food flavor system. C. de Jong, A. Villiere, L. Lethuaut, C. Prost

Browned Flavors: Analysis, Formation, & Physiology Section B Boston Conv/Exhibit Ctr Rm 213 D. G. Peterson, P. H. Schieberle, Organizers M. Granvogl, Organizer, Presiding V. Somoza, Presiding 8:00 Introductory Remarks. 8:05 278. Covalent polyphnol-protein interactions – challenges and research needs. S. Rohn 8:35 279. Do dietary Maillard reaction products play a role in the progression of noncommunicable diseases? V. Somoza, A. Holik 9:05 280. Kinetic modeling of acrylamide formation during the finish-frying of french fries with variable sugar content. D.P. Balagiannis, J.K. Parker, J. Higley, T. Henson, G. Smith, B.L. Wedzicha, D.S. Mottram 9:35 Intermission. 9:55 281. Producing low acrylamide risk potatoes: A three-year public/private sector collaborative project focused on genetics, agronomy, and storage. N. Halford 10:25 282. Flavor and Acrylamide Formation. J.S. Elmore 10:55 283. Reducing the acrylamide-forming potential of wheat and rye. T. Curtis, J. Postles, N. Halford

Environmental Effect on Plant Volatile Formation & Nonvolatile Composition Section C Boston Conv/Exhibit Ctr Rm 209 M. C. Qian, A. M. Rimando, Organizers, Presiding 8:25 Introductory Remarks. 8:30 284. Impact of water deficit on volatile composition of grapes and wine. M.C. Qian, K. Shellie 8:55 285. Influence of sunlight exposure on Pinot noir grape and wine volatile composition. M.C. Qian, F. Yuan 9:20 286. Not your ordinary terroir - the role of pathogenesis related proteins (PRPs) in limiting tannin extraction across winegrape varieties and regions. L.F. Springer, G.L. Sacks 9:45 Intermission. 10:00 287. Accumulation of exogenous volatiles in Vitis vinifera fruit and leaves as nonvolatile glycoconjugates. K. Wilkinson, R. Ristic, J. Culbert, L. Van der Hulst, A. Pardo-Garcia, G. Alonso, R. Salinas, N. Lloyd, Y. Hayasaka 10:25 288. Changes in orange juice flavor volatile and non-volatile compounds in response to citrus greening or Huanglongbing (HLB) disease and disease management strategies. B. Elizabeth, A. Plotto, J. Bai, J.A. Manthey, S. Raithore, H. Yang, S. Deterre, S. Dea 10:50 289. Postharvest practices to alleviate flavor loss of tomatoes under current marketing systems. J. Bai, B. Elizabeth, A. Plotto, L. Wang 11:15 290. Molecular assessment of metabolome changes in carrots (Daucus carota L.) induced by abiotic stress challenges. C. Dawid, A. Dunkel, T. Nothnagel, D. Ulrich, B. Singldinger, D. Günzkofer, T. Hofmann

WEDNESDAY AFTERNOON August 19 Challenges in Applied Flavor Sciences Section A Boston Conv/Exhibit Ctr Room 212 L. Jones, J. W. Marshall, A. J. Taylor, Organizers, Presiding 1:00 291. Flavour formation in skimmed milk powder in a low-moisture model system. A. Stewart, A. Ryan, A. Grandison, J.K. Parker 1:20 292. Use of gas chromatography with quadrupole time-of-flight mass spectrometry (GC/Q-ToF) to compare odor formation in meat and model meat systems following the addition of precursor flavors. L. Jones, J. Addison, N. Hawkins, K. Ridgway

1:40 293. Parameters impacting flavour profile and shelf-life of dairy ingredients. M. Trotin, A. Czepa, B. Suess, P.R. Guilet, J. Pfeifer 2:00 294. Sensory and instrumental analysis of sweet potato fries. J.K. Parker, S. Lignou, J.S. Elmore, D.P. Balagiannis, J. Higley, G.L. Smith, D.S. Mottram 2:20 295. 1-p-Menthen-8-thiol, the grapefruit character impact volatile, is a thermally generated artifact in citrus juices. F. Jabapurwala, J. Lin, R.L. Rouseff 2:40 Intermission. 3:00 296. Chiral mono-terpene profile in Pinot Gris and Riesling wines determined by head phase-solid phase micro-extraction-multidimensional gas chromatography-mass spectrometry (HS-SPME-MDGC-MS). M. Song, Y. Xia, E. Tomasino 3:20 297. Understanding the effects of ethanol-flavor interactions on flavor perception in alcoholic beverages. C. Ickes, K.R. Cadwallader 3:40 298. Enantiomeric analysis of volatile chiral compounds in ready-to-drink tea beverages during storage using multidimensional gas chromatography. F. He, Y.L. Qian, M.C. Qian 4:00 299. Changes in the key aroma compounds of Shiitake and Oyster mushrooms induced by a thermal treatment. P. Schmidberger, P. Schieberle

Chemistry and Bioactivities of Natural Polymethoxyflavones Section B Boston Conv/Exhibit Ctr Room 213 C. Ho, Organizer S. Li, M. Pan, Organizers, Presiding 1:00 Introductory Remarks. 1:05 300. Molecular mechanisms of disease chemoprevention by polymethoxyflavones. M. Pan, C. Lai, C. Lo, S. Li, C. Ho 1:30 301. Lipid-lowering activity of citrus polymethoxylated flavones is mediated by down-regulation of lipogenic genes. Z. Chen, L. Lei 1:55 302. Citrus polymethoxyflavones and monodemethylated polymethoxyflavones inhibit adipogenesis in 3T3-L1 adipocytes. S. Lin, P. Chen, M. Pan, S. Li, C. Ho, C.Y. Lo 2:20 303. Anti-adipogenesis effect of 5-demethylnobiletin and its acetylated derivative in 3T3-L1 preadipocyte model. Y. Tung, G. Wei, S. Li, M. Pan, C. Ho 2:45 Intermissions. 3:00 304. Polymethoxyflavones from aged orange peels: Extraction, formulation, and bioefficacy. Q. Huang 3:25 305. Molecular characterization of the interactions between polymethoxylflavones and kappa casein. C. Ma, H. Xiao, L. He 3:50 306. Gastrointestinal biotransformation enhances biological effects of polymethoxyflavones. M. Wang, M. Song, X. Wu, Z. Gao, F. Xu, Y. Cao, H. Xiao

Environmental Effect on Plant Volatile Formation & Nonvolatile Composition Section C Boston Conv/Exhibit Ctr Room 209 M. C. Qian, A. M. Rimando, Organizers, Presiding 1:15 Introductory Remarks. 1:20 307. Metabolite profiling of barley grain: Impact of induced drought stress. K. Engel, A. Lanzinger, T. Frank, G. Reichenberger, M. Herz 1:45 308. Effect of growing environment on the characteristics of soybeans for food uses. S.K. Chang, S. Meng 2:10 309. Growing conditions affect flavonoid concentration and yield in American skullcap (Scutellaria lateriflora). D.A. Shannon, A. Similien, A.M. Rimando, E. van Santen, C.W. Wood, N. Joshee, B.W. Kemppainen 2:35 Intermission. 2:50 310. Chemical characterization of pigments in three guava (Psidium guajava) Colombian varieties. I. González, A. Melendez, F. Heredia, C. Osorio Roa 3:15 311. Fresh ginger vs. dry ginger: The impact of temperature on the bioactive components in ginger. S. Sang 3:40 312. Differentiating organic and conventional oregano using ultraperformance liquid chromatography mass spectrometry, headspace gas chromatography with flame ionization detection (headspace-GC-FID), and flow injection mass spectrum (FIMS) fingerprints combined with multivariate date analysis. B. Gao, W. Lu, L.L. Yu

General Papers Section D Boston Conv/Exhibit Ctr Room 211 B. Park, Organizer, Presiding 1:00 Introductory Remarks. 1:05 313. Detection of Escherichia coli in drinking water using T7 bacteriophage-conjugated magnetic probe. J. Chen, Z. Jiang, S.D. Alcaine, V.M. Rotello, S.R. Nugen 1:30 314. Electrospun water soluble nanofibers for dehydration and storage of bacteriophage for decontamination of agricultural water. C. Koo, S.R. Nugen 1:55 315. Withdrawn. 2:20 316. In-product anti-counterfeiting agrochemicals using phase change nanoparticles. M. Wang, M. Su 2:45 317. Functional diet ginger (Zingiber officinale Roscoe, Zingiberaceae). H. Wang

3:10 Intermission. 3:25 318. Is our salad safe? Efficacy of disinfection techniques to decontaminate spinach leaves and reduce cross-contamination. N. Kinsinger, S.L. Walker 3:50 319. Authentic milk powder variance study and detection of melamine adulteration using Raman spectroscopy and chemometrics. S. Karunathilaka, S. Farris, M. Mossoba, B.J. Yakes 4:15 320. Thermal dependence of riboflavin photodegradation in amorphous sucrose matrices. Y.L. Wang, M. Corradini, R.D. Ludescher 4:40 321. Investigating the potato's defensive shield: Metabolites profiling and solid-state NMR compositional analysis of suberin-enriched wound-healing tissues. K. Dastmalchi, L.R. Kallash, V.C. Phan, W. Huang, O. Serra, R. Stark

THURSDAY MORNING August 20 Chemistry and Bioactivities of Natural Polymethoxyflavones Section B Boston Conv/Exhibit Ctr Room 213 M. Pan, Organizer C. Ho, S. Li, Organizers, Presiding 8:00 322. Neuroprotective effect of heptamethoxyflavone in the mouse brain. S. Okuyama, Y. Amakura, M. Yoshimura, T. Yoshida, A. Sawamoto, M. Nakajima, Y. Furukawa 8:25 323. Citrus polymethoxyflavones preventing the development of Alzheimer’s disease by regulating Aβ metabolism. L. Guo, L. Wang, W. Zhang, H. Li, S. Li 8:50 324. 5-Demethylnobiletin synergistically enhances the anticancer activity of paclitaxel in non-small cell lung carcinoma (NSCLC). C. Lin, S. Li, C. Ho 9:15 Intermission. 9:30 325. 5-Acetyloxy-6,7,8,4'-tetramethoxyflavone, a tangeretin derivative, inhibits cell growth in human prostate cancer PC-3 cells. Y. Chen, Y. Chen, J. Guo, T. Huang, S. Li, C. Ho 9:55 326. Distribution investigation of polymethoxyflavones in citrus peels. T. Long, L. Xu, H. Zhao, C. Ho, S. Li 10:20 327. Chemistry and nutraceutical properties of polymethoxyflavones from citrus peels. S. Li, C. Ho, M. Pan

General Papers Section D Boston Conv/Exhibit Ctr Rm 209 B. Park, Organizer, Presiding 8:00 Introductory Remarks. 8:05 328. Biomimicking the stratum corneum to engineer edible oleogel. T. Wang 8:30 329. Water alkalinity and hardness in beer brewing. R. Barth 9:20 331. Influence of molecular structure on interactions of dietary polyphenols and an immunodominant gluten peptide. C. Van Buiten, C.N. Pacheco, E. Hatzakis, R. Elias 9:45 Intermission. 10:00 332. Sugar dialdehydes as glutaraldehyde analogs for cross-linked and immobilized chymotrypsin. D.E. Wong, J.M. Goddard 10:25 333. DNA-comprising iron oxide/silica particles as tags against extra virgin olive oil adulteration. M. Puddu, D. Paunescu, W.J. Stark, R.N. Grass 10:50 334. Biological soil quality indicators and conditioners in the phytoremediation of crude oil polluted agricultural soil. E.O. Nwaichi, L.I. Opara, E.O. Anosike 11:15 335. Ginkgo biloba: A new look at an old plant. J.D. Williams, G.R. Boyce

Nanoparticles in Food, Agricultural, & Environmental Settings Spons by COLL, Cospons by AGFD

THURSDAY AFTERNOON August 20 Nanoparticles in Food, Agricultural, & Environmental Settings Spons by COLL, Cospons by AGFD

AGFD Abstracts - 250th ACS Nat’l Meeting, Boston

AGFD 1 Chemistry and analysis of polyphenols in food and human samples Elke Richling1, richling@chemie.uni-kl.de, Markus

Schantz2, Dolores Mueller3, Denise Scherbl2, Thomas Erk3, Hannah Bergmann2. (1) Food Chemistry, Univ. of Kaiserslautern,

Kaiserslautern, Germany (2) Division of Food Chemistry and Toxicology, Molecular Nutrition, Univ. of Kaiserslautern, Kaiserslautern,

Germany Polyphenols are a class of phytonutrients, which are present in many plants. Especially food such as fruits and vegetables are a rich

source of these compounds. Polyphenols act as antioxidants and seem to prevent the human body from degenerative diseases such as

cardiovascular diseases or cancer. This presentation will provide an overview about the analytical methodologies to determine various

polyphenol classes in food e.g. apples, coffee, and red berries. Additionally, information about methods to investigate the metabolism and

body distribution of these classes of polyphenols in human samples after their consumption via food or extracts will be provided.

AGFD 2 Anthocyanins in the blood: Where are they going and how do they get there? Joe A. Vinson1, joe.vinson@scranton.edu,

Ibtehaj Alshdoukhi2. (1) Chemisry, Univ. of Scranton, Dalton, Pennsylvania, US (2) Dept. of Chemistry, Univ. of Scranton, Scranton,

Pennsylvania, US Consumption of a wide variety of berries and their juices have been shown to have beneficial effects. Anthocyanins are

the major colored compounds in berries and they have been found in human plasma and urine although bioavailability is very low. They have

been found in multiple organs in animal studies including the brain. Little is known about anthocyanins (AC) with respect to their transport in

the blood to the cells where their effects will manifested. We have examined three AC in the chloride form; cyanidin (C), malvidin (M) and

malvidin-3-glucose (MG) spiked at 20 µM in our ex vivo pig blood model. This model with selective extractions provides two plasma AC

fractions (separated as HDL + albumin, and LDL + VLDL), intracellular fraction and surface-bound AC fraction. The most hydrophilic

compound MG had the greatest % recovered in the plasma and C and M had similar % plasma. All compounds had the majority of the

plasma anthocyanin in the LDL+ VLDL compartment rather than in albumin the most prevalent plasma protein. M, the most lipophilic AC,

had the greatest intracellular %, and C had the greatest surface-bound %. The chemical structure of the AC determines the

compartmentalization in this blood/cell model.

AGFD 3 Understanding factors that influence the bioavailability and kinetic profile of strawberry anthocyanins: A focus on meal

timing and fasted-fed state status Aman Sandhu1, asandhu@iit.edu, Indika Edirisinghe1, Britt Burton-Freeman2. (1) Dept. of Food Science

and Nutrition, Illinois Inst. of Technology, Summit Argo, Illinois, US (2) Inst. for Food Safety and Health, Bedford Park, Illinois, US

Strawberries are a rich source of polyphenols, especially anthocyanins, which not only impart red color to the strawberries but also provide

health promoting effects for chronic disease prevention. However, if their health promoting action is dependent on bioavailability and or

achieving a certain blood concentration or exposure time to impart biological activity then understanding the factors that influence these

variables are critical. The bioavailability of anthocyanins is very low and previous work has indicated that food matrix will impact kinetic

absorption and clearance profiles but not bioavailability. Foods are consumed under varying conditions throughout a day. The impact of

when dietary anthocyanins are consumed in a day (under fasting conditions, with a meal or for a snack between meals) has not been studied.

This presentation will provide a brief overview of known/published factors influencing strawberry anthocyanin bioavailability, their

metabolites and kinetic profile and provide new data expanding the field to understand the role of meal timing and fasted-fed state status. The

relevance of these profiles to metabolic and inflammatory responses will also be discussed.

AGFD 4 Absorption, distribution, metabolism, and excretion of orange juice flavanones in humans Alan Crozier,

alan.crozier@glasgow.ac.uk. Univ. of Glasgow, Glasgow, UK A diet rich in fruit and vegetables is a major factor in the maintenance of

good health and in part, these effects are mediated plant derived (poly)phenolic compounds. Understanding the fate of these compounds

within the body is key to elucidating their mode of action in reducing the incidence of chronic diseases. This talk will focus on the

absorption, distribution, metabolism and excretion (ADME) of flavanones after the ingestion of orange juice by healthy human volunteers

with emphasis on events occurring in the proximal and distal gastrointestinal tract.

AGFD 5 Cocoa flavanols – chemical nature, analysis, and fate during processing Xianli Wu, xwu@hersheys.com. Hershey Company,

Hershey, Pennsylvania, US Cocoa beans are rich in flavanols, which are major bioactive compounds in cocoa and chocolates. The link

between flavanols and the health benefits of the consumption of cocoa/chocolate has been supported by numerous epidemiological and

clinical studies. However, due to the extreme complexity of the chemical structures and rather confusing nomenclature, it is still a

challenging for many researchers to fully understand the chemical natures and the analysis of this important group of compounds. The first

objective of this presentation is to provide an overview of the chemical nature of cocoa flavanols, and to clarify the terminology and

nomenclature. Some newly discovered A-type procyanidins are also discussed. Based on the understanding of the chemical structures,

different analytical strategies of cocoa flavanols are discussed and compared, with the focus on the most commonly used HPLC-MS-FLD

method. In addition, cocoa flavanols are known to be degraded during food processing. Flavanols are lost in almost every single step of

chocolate making, from bean harvest to finished product, including fermentation, drying, roasting and Dutching (alkalization). In order to

better understand the health benefits of cocoa flavanols, it is critical to understand their fate and structure changes during processing. But the

underlying mechanisms of the flavanol degradation in cocoa beans through processing are still poorly understood. The last objective of this

presentation is to summarize the current knowledge and provide some insights regarding this topic and for future studies.

AGFD 6 Comparison of polyphenolics and secoiridoids in California-style black ripe olives and dry salt-cured olives using UHPLC/MS/MS Jerry Zweigenbaum1, j_zweigenbaum@agilent.com, Eleni Melliou3, Alyson E. Mitchell2. (1) Agilent Technologies,

Wilmington, Delaware, US (2) Food Science Technology, UC Davis, Davis, California, US (3) 1Dept. of Pharmacognosy and Natural

Products Chemistry, Univ. of Athens, Greece, Greece Abstract: Polyphenolics and secoiridoids have been associated with positive health

effects and are components of the olive fruit. Their distribution in processed olives is depending on variety and the type of processing. This

study examines the concentrations of 12 of these compounds in three types of black olives: California-style black ripe processed Manzanilla

olives and two dry salt-cured olive varieties, Mission from California and Throuba Thassos from Greece. An ultrahigh pressure liquid

chromatography/tandem mass spectrometry (UHPLC/MS/MS) method using a triple quadrupole mass spectrometer was used to detect and

quantify the targeted polyphenols and secoiridoids. The methodology used including sample preparation along with the results of the

distribution of these compounds will be described in this presentation.

AGFD 7 Phenolic acid profiles of Fuji, Golden Delicious, Granny Smith, and Pink Lady apples Alyson E. Mitchell,

aemitchell@ucdavis.edu. Food Science Technology, UC Davis, CAApples (Malus Domestica) are the second most consumed fruit in the US

and are the primary source of phenolic acids in the Western diet. Herein, phenolic acid profiles were measured in the flesh and peels of 4

commercially important varieties of apples using UHPLC-(ESI)QTOF MS/MS. Twenty four phenolic acids were identified and include: 9

hydroxybenzoic acid derivatives, 8 hydroxycinnamic acid derivatives, 6 hydroxyphenylacetic acid derivatives, and 1 hydoxyphenylpropanoic

acid derivative. Of these, 11 were tentatively identified for the first time in apples and include: two methyl gallate isomers, two ethyl gallate

isomers, hydroxy phenyl acetic acid, three phenylacetic acid isomers, 3-(4-hydroxyphenyl)propionic acid, and two dimethoxyphenylacetic

acid isomers. Significant varietal differences (p < 0.05) were observed and the levels of total phenolic acids were higher in the flesh as

compared to peel (dry weight basis) in all varieties examined. Apple peel contained significantly higher concentrations of 3-(4-

hydroxyphenyl) propionic acid, vanillic acid, p-coumaric acid, protocatechuic acid, benzoic acid, hydroxy phenyl acetic acid, rosmarinic

acid, and t-ferulic acid than apple flesh. The major phenolic acids identified include chlorogenic acid, caffeic acid, p-coumaric acid, and

protocatechuic acid regardless of variety. Chlorogenic acid and caffeic acid predominated. Golden Delicious and Fuji apples contained the

highest concentrations of total phenolic acids in the flesh (1,129.5 ± 45.3 and 1,065.9 ± 3.3 mg/kg dry weight (DW), respectively) whereas

Fuji contained the highest concentration in the peel (736.7 ± 22.1 mg/kg DW) as compared to other varieties. Levels of chlorogenic and

especially caffeic acid were lowest in the Granny Smith apples.

AGFD 8 Influence of different deposition forms of carotenoids in plant foods on their bioavailability Ralf Schweiggert1, rswg@uni-

hohenheim.de, Reinhold Carle1,2. (1) Inst. of Food Science and Biotechnology, Chair of Plant Food Technology and Analysis, Univ. of

Hohenheim, Stuttgart, Deutschland, Germany (2) Biological Science Dept., King Abdulaziz Univ., Jeddah, Saudi Arabia Carotenoids are

responsible for the yellow, orange, and red hues of numerous fruits and vegetables. They similarly occur at high concentrations in green plant

foods, although their bright colors are being masked by chlorophylls. The most prominent bioactivity of many dietary carotenoids is their

post-prandial conversion into vitamin A. In addition, a carotenoid-rich diet has been associated with numerous further health benefits, e.g.,

the prevention of specific cancer types and other chronic diseases. In order to exert these health effects, carotenoids need to be liberated from

the food matrix and, subsequently, be absorbed to the human blood stream. Factors governing their liberation have been discussed

comprehensively and, in particular, their physical deposition form within the plant’s chromoplasts appears of major importance. Thus, a

complete overview of the natural array of these deposition forms is of crucial importance for estimating or even technologically modulating

their bioavailability. Well-known examples are the large solid-crystalline aggregates in carrots and tomatoes and the protein-complexed

carotenoids in green plant foods. Being scarcely reported previously, truly lipid-dissolved forms in plant foods will be presented, such as,

e.g., tangerine tomatoes and peach palm fruit (Bactris gasipaes Kunth). In addition, liquid-crystalline forms within so-called tubular

chromoplasts will be discussed, although they were often overlooked in the past despite their presence in numerous fruits (e.g., papaya,

mango, and bell pepper). Therefore, latest knowledge about the varying deposition forms and current findings from related human

intervention studies will be presented. Ultimately, an overview of technological and dietary strategies to modulate carotenoid intake from

food sources with different deposition forms will be provided.

AGFD 9 Application of different analytical systems for the characterization of food bioactives Daniele Giuffrida2, dgiuffrida@unime.it,

Francesco Cacciola2, Margita Utczas3, Marco Beccaria3, Paola Donato2, Paola Dugo3,4, Luigi Mondello1,4. (1) “Scienze del Farmaco e

Prodotti per la Salute” , Viale Annunziata, 98168, Univ. of Messina, Italy, Messina, Italy (2) "Scienze dell'Ambiente, della Sicurezza, del

Territorio, degli Alimenti e della Salute", Viale F. Stagno d'Alcontres 31, 98166 , Univ. of Messina, Italy, Messina, Italy (3) “Scienze del

Farmaco e Prodotti per la Salute”, Viale Annunziata, 98168 – , Univ. of Messina, Italy, Messina, Italy (4) Univ. Campus Bio-Medico, Via

Álvaro del Portillo, 21 - 00128 , Univ. Campus Bio-Medico of Rome, Rome, Italy Bioactive molecules are naturally occurring in plants and

animal products, with a variety of physiological functions for promoting general body development and disease prevention. Food fractions

with identified bioactives with proven health benefits can be incorporated into nutraceuticals and supplements. Functional foods are playing

an increasingly important role in our community’s health and wellbeing, and scientists are developing the technologies to incorporate

bioactives into foods so that their beneficial properties are maximised without reducing the sensory or taste attributes and quality of foods.

Carotenoids are an important kind of natural pigment that can be widely found in plants and plant-derived food and products, with health-

promoting properties. One-dimensional liquid chromatographic techniques are widely applied to the analysis of real world samples in several

fields. However, such separation methods sometimes do not provide sufficient resolving power for the separation of target components in

many complex samples. Comprehensive two-dimensional liquid chromatography (LC×LC) is a relatively novel technique involving two

independent LC separation processes with orthogonal selectivities. In this presentation, the application of different chromatographic systems

for the characterization of carotenoids in food products, both from the tropical and the Mediterranean areas will be shown.

AGFD 10 Effects of thermal and enzymatic treatment on polyphenol profiles during bilberry juice production Fabian Weber1,

Fabian.Weber@uni-bonn.de, Peter Heffels1, Franziska Bührle1, Daniela Kaumans1, Andreas Schieber2. (1) Dept. of Nutritional and Food

Sciences - Food Technology and Food Biotechnology, Univ. of Bonn, Bonn, Germany (2) Dept of Nutrition Food Science, Univ. of Bonn,

Bonn, Germany Berry fruits have experienced a growing market share, since they contain large amounts of secondary plant metabolites,

which are associated with numerous health promoting effects. Bilberries (Vaccinium myrtillus L.) contain large quantities of polyphenols, in

particular anthocyanins. During fruit juice production, different steps are conducted to increase the overall yield and also to enhance the

extraction of these beneficial compounds. However, processing inevitably leads to changes or even losses of polyphenols. We determined the

influence of thermal and enzymatic treatment on the content and the profile of polyphenols in bilberry juice. High temperatures are widely

applied to inactivate the polyphenol oxidases and thus prevent browning. In our experiments, temperatures below 80 °C proved to be

insufficient to inhibit enzymatic oxidations, whereas higher temperatures led to a considerable increase in anthocyanin content. The

polyphenol content as determined by the Folin Ciocalteau assay was not adversely affected. Noteworthy, the increase in pigments was

different for the various anthocyanins. We also examined the effects of several commercial pectinolytic enzymes on the polyphenol content

and profiles. Since these enzyme preparations usually exhibit a broad range of side activities, we assessed these activities in model solutions

as well as in real fruit juice samples. Contrary to our expectations, we did not observe any correlation of the beta-glucosidase activity and the

decrease in anthocyanin glucosides. The results provide valuable insights in the effects of thermal and enzymatic treatment on the polyphenol

profiles of bilberry fruit juices and may help to optimize processing parameters in berry juice production.

AGFD 11 Biological effects of anthocyanins from fruits Elke Richling, richling@chemie.uni-kl.de, Markus Schantz, Matthias Baum,

Tamara Bakuradze, Dolores Mueller. Food Chemistry, Universtity of Kaiserslautern, Kaiserslautern, Germany Anthocyanins are responsible

for attractive color of red fruits and are attributed with beneficial effects. Especially bilberries have a broad spectrum of anthocyanins. In our

recent in vivo study with human volunteers, we were able to show that (1) the stabilization of anthocyanins leads to a higher systemic

bioavailability, (2) colon as adsorption site contributed significantly to the bioavailability of these compounds and (3) the anthocyanin

degradation products might be responsible for the biological effects observed. Recently, we could show that the consumption of anthocyanin

rich bilberry extract and fruit juice rich in anthocyanins reduced the DNA damages in white blood cells (WBC) measured by the so called

comet assay. This might be due to the induction of the ARE/Nrf2 pathway leading to an increased formation of antioxidative enzymes. The

studies were supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der

Ernaehrungsindustrie e.V., Bonn, Germany), cluster project no. 15614 N, and project no. 17039N/18068 N.

AGFD 12 Transport and uptake of anthocyanins in gastric tissue and their effect on the gastric inflammatory response: Developing

an in vitro model using the NCI-N87 gastric cell line Allison Atnip1, allison.atnip@gmail.com, M. Monica Giusti2, Joshua Bomser 3. (1)

Rapid Prototyping, Abbott Nutrition, Columbus, OH (2) Food Science and Technology, The Ohio State Univ., Columbus, (3) Human

Nutrition, The Ohio State Univ., Columbus, Anthocyanins are polyphenolic pigment compounds found in many commonly consumed fruits,

which also have potential health benefits, including antioxidant and anti-inflammatory capabilities. In order to understand these benefits, the

behavior of anthocyanins throughout the GI tract must be elucidated. Anthocyanins appear rapidly in plasma after ingestion, suggesting a role

of the stomach on the in vivo activity of anthocyanins. Effects of the gastric environment and chemical structure on the transport and uptake

of anthocyanins in the stomach have not been well characterized. Physiological pH used in cell culture is not ideal to study the acidic

environment of the stomach, however the NCI-N87 line is an acid-stable model of the gastric epithelium, and here is investigated as a model

to study transport and uptake of anthocyanins in the stomach. Cells formed a stable monolayer (18-32 days) post-confluence. The pHs of

apical chambers were adjusted to 3.0, 5.0, or 7.4, with basolateral pH of 7.4, with minimal effects on monolayer integrity. Transport and

uptake of anthocyanins from chokeberry was dependent on time, initial concentration, and apical pH. Anthocyanin recovery was higher at

apical pH 3.0 than 5.0 and 7.4. Over time and increasing apical concentrations, the basolateral concentration of anthocyanins increased. The

rate of transport increased over time, suggesting that the transport was not by passive diffusion alone. Apical pH of 3.0 showed higher

transport, and pH 5.0 the lowest. There was an effect of anthocyanin structure on the transport and uptake from chokeberry (varying

monoglycoside attachments to cyanidin) and red grape (6 anthocyanins attached to monoglucoside). Chokeberry anthocyanins inhibited IL-8

production in response to IL-1β induced inflammation of NCI-N87 cells, suggesting anti-inflammatory activity in the stomach, in this acute

model. This work is further evidence that the stomach may play a significant role in the in vivo fate of anthocyanins.

AGFD 13 Optimized and validated method for the characterization and quantification of bioactive ellagitannins in pomegranate and other fruits and nuts Francisco Tomas-Barberan1, fatomas@cebas.csic.es, Rocio Garcia-Villalba1, Kjersti Aaby2, Tuuli Koivumäki3, Marina

Heinonen3, Ebru Pelvan4, Cesarettin Alasalvar4, Griet Jacobs5, Shikha Saha6, Juan Carlos Espin1, Paul Kroon6. (1) CEBAS-CSIC, Murcia,

Spain (2) NOFIMA, Oslo, Norway (3) Food Chemistry, Helsinki Univ., Helsinki, Finland (4) TUBITAK, Istambul, Turkey (5) VITO, Mol,

Belgium (6) IFR, Norwich, UK Pomegranate bioactivity is mainly associated to its high content in polyphenols and particularly to

ellagitannins. Despite the number of studies aiming to the evaluation of the health benefits of pomegranate polyphenols and their mechanisms

of action, reliable data on their contents in pomegranates and derived extracts and food products is lacking, as it is usually underestimated

due to their complexity, diversity and lack of standards. Here we describe a new method for the analysis of the ellagitannin content based on

the quantification of the hydrolysis products that include ellagic acid, gallic acid, valoneic acid dilactone and gallagic acid dilactone, after

acid hydrolysis of pomegranate samples. Method optimization was developed using pomegranate peel extracts and finally direct acid

hydrolysis of the freeze dried samples with 4 M HCL in water at 90 ºC for 24h and additional extraction of the pellet with DMSO/MeOH

(50/50, v/v) was selected. The method was validated with an intra and inter-laboratory trial, showing high repeatability and reproducibility

across six European laboratories with relative standard deviations (RSD) less than 15 %. The study shows that the previously published

methods for quantification of pomegranate polyphenols have underestimated the ellagitannin content, and have neglected the occurrence of

ellagitannin C-glycosides and ellagitannin oligomers. Then its applicability was demonstrated in different pomegranate parts including husk,

peel, arils and juices. The method was also adapted to the analysis of ellagitannins in other fruits and nuts including strawberry, raspberry,

blackberry and walnuts. The results show that ellagitannins are fruit bioactives that can be quantitatively more relevant than previously

expected. Acknowledgments: This work has been funded by the European Comm. FP-7, Project BACCHUS (Grant Agreement, 312090).

AGFD 14 Olive oil authenticity and adulteration: Analytical tools and standards Richard Cantrill, richard.cantrill@aocs.org. AOCS,

Urbana, Illinois, US Olive oil has been listed by the European Union as one of the most regularly misbranded, misidentified and misassigned

foods on the market. This is not a new problem, since traceability systems were designed to combat fraud in Roman times. A number of

national and international standards have been developed in the last 50 years to address olive oil quality and authenticity. The International

Olive Council (IOC), based in Madrid, has been a leading organization in the development and definition of olive oil grades and suitable

testing methods to support specifications. More recently, similar standards have been adopted by the European Union and Codex

Alimentarius. The US Dept. of Agriculture also published its own standard modeled on the Codex Alimentarius standard but allowing for

variations in the characteristics of domestic production. In the last year, the Olive Oil Commission of California has also published a standard

for olive oil that covers oils produced in that state. Again, this standard also makes allowances for variations in composition found in

domestic production and also included methods of analysis not included in other standards. Methods address quality parameters, such as free

fattyacid, peroxide value, UV spectral properites and authenticity parameters such as fatty acid composition, sterol composition, triglyceride

structure. Shelf-life and freshness may also be addressed by diacylglycerol composition and chlorophyll breakdown products.

AGFD 15 USP skim milk powder advisory group: The development of a toolbox of methods to detect food adulteration Robert L.

Magaletta1, bob.magaletta@mdlz.com, Jeffrey C. Moore2. (1) Mondelez International, East Hanover, NJ, US (2) US Pharmacopeia, Silver

Spring, Maryland, US Economically-motivated food adulteration is an important issue facing food producers. A major contamination

incident in a particular food product or ingredient not only affects the company(s) directly involved, but undermines the public’s faith in all

similar food materials, thus affecting all companies who use those ingredients. Those who adulterate food ingredients will use whatever

substance is on hand that will do the job, and will move on to a different adulterant once they find out that the authorities have a method to

detect the current adulterant. This underscores the need for a non-targeted approach to screening and detection of adulterants, a method that

can answer the question, "is the ingredient the same as always or is it somehow different". Food safety is widely seen as a pre-competitive

endeavor, and an independent standards-setting organization such as the US Pharmacopoeia (USP) is an ideal forum for industry-wide

cooperation to develop the tools needed to successfully detect economically-motivated adulteration. Additionally, it is very difficult for a

single company to procure a wide-enough variety of “good” ingredient samples and potential adulterants to build a database representative of

the natural variation of an ingredient, which is essential for a non-targeted approach to detection; a reputable and neutral third party such as

USP can however be trusted to take inputs from many companies in confidentiality and develop the methods and databases essential to the

detection of economic adulteration. This talk will discuss the progress of the USP Skim Milk Powder Advisory Group in developing a

toolbox of methods suitable for the rapid detection of economically-motivated food adulteration, using a variety of techniques ranging from

wet chemistry to sophisticated instrumentation.

AGFD 16 Development of field screening methods using surface enhanced Raman spectroscopy (SERS) Laura C. Pogue1,

laura.pogue@fda.hhs.gov, Naimish P. Sardesai2, Betsy J. Yakes3, Steve Barcelo4, Mineo Yamakawa4, Anita Rogacs4, Zhiyong Li4, Abdur-

Rafay Shareef2. (1) Division of Pharmaceutical Analysis, US Food & Drug Administration, St. Louis, Missouri, US (2) Winchester

Engineering Analytical Center, US Food & Drug Administration, Winchester, Massachusetts, US (3) Center for Food Safety and Applied

Nutrition, US FDA, College Park, Maryland, US (4) HP Labs, Palo Alto, California, US The FDA is responsible for managing a complex

global food and pharmaceutical supply chain with somewhat limited resources. Ideally, a FDA field investigator could quickly screen large

numbers of collected samples and dedicated laboratories would receive “flagged” samples for confirmatory analysis, thus greatly increasing

coverage of the U.S. food and drug supply. This new paradigm has recently been implemented and is currently being evaluated. To add to the

Agency’s screening repertoire, we are now investigating the use of a portable Raman system utilizing pre-fabricated surface enhanced Raman

spectroscopy (SERS) substrates for the detection of nitrogen containing species in both food and pharmaceutical products. Currently, the

protein content of some foods and pharmaceutical excipients, as measured via nitrogen determination, may be artificially enhanced by the

addition of nitrogen rich, low molecular weight compounds. Recent events, including the use of melamine for adulteration of Chinese infant

formula and milk in 2008, highlight the need for screening a multitude of consumer products. As a rapid and highly sensitive technique,

surface enhanced Raman spectroscopy is positioned as an ideal method for field applications. We will present our initial method development

focused on milk, milk products, lactose and bulk protein products in order to detect the presence of compounds potentially used in economic

adulteration. We will describe sample preparation which utilizes size exclusion chromatography to extract nitrogen containing compounds

followed by the deposition of the sample onto the SERS substrate prior to insertion into the Raman spectrometer. Both melamine and

dicyandiamide have been successfully isolated from spiked milk and infant formula samples. Future method development activities will

broaden to include additional FDA regulated products.

AGFD 17 Meat fraud and speciation: From vulnerability assessment to analytical methods Geoffrey Cottenet,

geoffrey.cottenet@rdls.nestle.com. Food Safety & Quality, Nestlé Research Center, Lausanne, Switzerland Europe was faced in 2013 with a

case of food fraud with major coverage and lost of consumer confidence: beef adulterated with horse meat. The impact for businesses can be

enormous and in some cases lead to bankruptcy. Fighting against food fraud and adulteration is an endless activity which requires the

contribution from all the value chain including procurement, regulatory, specification management, analytical sciences. Vulnerability

assessment of meat raw materials takes into consideration various parameters such as price variation of the commodity, previous cases of

adulteration and level of processing of the raw material purchased. Meat powder is indeed more vulnerable to food fraud than real meat

pieces. In order to identify meat species and detect potential meat substitution, analytical methods are needed. Considering also the latest

Chinese cases of meat substitution where fox and rat meat were detected instead of donkey and lamb, there is a strong need to expand the

range of detectable species. Althoug DNA sequencing is considered as a reference method to identify (meat) species, its capability to detect

potential mixtures is limited. Another approach based on DNA macro-array was evaluated and allowed a simultaneous screening of 32 meat

species with a detection of meat mixtures ≤ 1% (m/m) as required by the European legislation. Easy to use, fast, and cost efficient, this Meat

LCD Array can be easily applied to monitor meat raw materials. Both DNA Barcoding and Meat LCD Array are DNA-based methods which

allow the specific identification of meat species as required by food labelling regulations and maintain consumer trust.

AGFD 18 DNA-based species identification of seafood Anne Eischeid2, Anne.Eischeid@fda.hhs.gov, Sarah Stadig 2, Sara Handy3, Fred

S. Fry1, Jonathan Deeds2. (1) FDA HFS-707, FDA, College Park, Maryland, US (2) Center for Food Safety and Applied Nutrition , U.S.

FDA, College Park, Maryland, US (3) US FDA, College Park, Maryland, US Seafood is among the most highly traded commodities in the

world, and it is an increasingly important protein source in the U.S. diet. Proper labeling of seafood is necessary not only to prevent fraud, but

also to address risks inherent to particular species, such as chemical and microbial contamination or the presence of allergens. Due to the

incredible diversity of seafood products now available to U.S. consumers, accurate labeling requires reliable methods of species

identification. FDA has recently adopted a DNA sequencing based method for species identification of seafood known as DNA barcoding.

DNA barcoding involves amplification and sequencing of a short standardized segment of an animal’s genome with identification based on

comparison to a library of reference sequences. DNA barcoding has proven to be a highly useful tool in the regulatory arena for several

reasons. The method is feasible, practical, and scientifically rigorous. Current DNA barcoding work builds on previous seafood identification

work carried out at FDA. Information generated through FDA’s work on DNA barcoding has been disseminated via the public release of

reference sequences, procedures, and other information through FDA’s website, and also through the scientific literature. FDA’s barcoding

work has led to collaborations with academia and other government agencies and has resulted in initiatives to educate the industry.

AGFD 19 Honey adulteration: Methods currently applied in the routine control of commercial samples, analytical challenges, legal

and regulatory aspects Lutz Elflein, lutz.elflein@intertek.com. Intertek Food Services, Bremen, Germany, Bremen, Bremen, Germany

Honey trade is a global business, with high import rates into the EU and USA, and high export rates from Asia, South and Middle America,

South and Eastern Europe. Honey is a natural and mostly untreated food produced by bees. The industrial processing is usually minimized to

liquefaction, homogenization and filtration of raw honeys prior to packaging for retail. Therefore, the consumers esteem honey as a natural,

pure authentic, healthy and valuable product. There are numerous honey varieties of different botanical and geographical origins available on

the international market. Additionally, there are certain specialty honeys with particular properties like Manuka honey from New Zealand

with its characteristic antibacterial activity. Honey is not only sold as a mono product, e.g. as breakfast spread or as sweetener for tea, but is

also of major importance for the food industry as an ingredient to substitute corn, cane or beet sugar. As consumers become more

ecosensitive and health-conscious the demand for natural and organic food is growing and people are willing to pay more money for that

compared to conventional food. For this reason, it is very important to control raw and finished food products labeled with such properties in

order to ensure their quality and purity and protect consumers from fraud. Honey is listed as one of the top ten food items particularly prone

to fraud, because the demand is high and production volumes are limited. Furthermore, legal regulations for honey and food surveillance

measures are not internationally harmonized, so that there are enough chances to gain profit with adulterated honey. This presentation will

give an overview of the existing and currently applied analytical methods to detect honey adulteration, e.g. isotopic screening methods

(EA/LC-IRMS) or specific methods to detect marker molecules of sugar syrups in honey, e.g. by LC-MS/MS, ICP-MS, HPLC or enzymatic

methods, discuss their benefits and limitations, point out the future analytical challenges (e.g. NMR) and address particular problems with the

analytical assessment for international trade and official food control.

AGFD 20 Is volunteer stratification necessary in clinical trials with phenolic phytochemicals? Francisco Tomas-Barberan,

fatomas@cebas.csic.es. CEBAS-CSIC, Murcia, Spain Inter-individual variability in the metabolism and absorption of polyphenols can

explain differences in the biological responsiveness observed in clinical trials that often reduces their statistical significance. In these trials,

however, some volunteers respond to the treatment, while other can be labelled as non-responders. Several determinants of this

interindividual variability have been identified, and among them gut microbiota composition has been considered a relevant player. Gut

microbiota metabolism of polyphenols leads to metabolites that can modulate the biological effects and the bioavailability of the original

compounds found in food. Depending on the gut microbial composition volunteers can be stratified in different phenotypes or different

bioavailability/excretion levels. This has already been shown for soybean isoflavones, orange juice flavanones, high bran cereal lignans, and

pomegranate ellagitannins. Correlations between phenotypes and health/biological effects have been demonstrated in some cases but other

still wait to be studied. Volunteer stratification regarding gut microbiota metabolism needs to be taken into consideration in clinical trials

with polyphenol-rich foods and nutraceuticals in order to understand the biological response observed.

AGFD 21 Predicting the mechanism of anthocyanin-induced insulin sensitization with molecular modeling David Minh,

dminh@iit.edu. Chemistry Division, Biological & Chemical Sciences , Illinois Inst. of Technology, Chicago, Illinois, US The health benefits

of flavonoids have commonly been attributed to their antioxidant properties. Anthocyanins, a subset of flavonoids that are particularly

common in berries, appear to have more specific effects on insulin sensitivity. We used molecular docking to predict the binding pose and

affinity of polyphenols to a series of prospective molecular targets. Among the peroxisome proliferator-activated receptors (PPARs), we

predict gamma to be selective for anthocyanins and alpha and delta to not be. Estrogen receptors, the estrogen-related receptor alpha, and the

AMP-activated protein kinase are also predicted to be selective for anthocyanins. However, the estrogen-related receptor gamma, glucose

transporter type 4, and alpha-glucosidase are not predicted to be selective. We also plan to present structural rationales for selectivity and

updated results based on a novel binding affinity estimation method.

AGFD 22 Grape seed extract authentication Mark A. Kelm, mark.kelm@cbrands.com, Steve Kupina, Anil Shrikhande. R&D,

Constellation Brands, Fresno, California, US As the popularity of grape seed extract (GSE) as a dietary supplement for health benefits has

increased, so has the number of marketers of said products. Similar to other functional ingredients, GSEs are no exception when it comes to

deviations in quality. As such, we endeavored to better delineate GSE quality from those producers that rely on the introduction of non-grape

components. Ordinarily, B-type procyanidins are reported in GSEs, with high levels of catechin and epicatechin. However, recent studies

indicated adulteration of grape seed extracts with A-type procyanidins which typify peanut skin extracts. Herein, we investigated the

chemistry of commercially available GSEs for the presence of adulterants by comparing diol HPLC and MS data with a sample of confirmed

source. In several GSEs, propelargonidins were characterized. In another extract, A-type procyanidin dimers and trimers were characterized;

suggesting adulteration by peanut skins. Several grape seed extracts were found to have lower than typical levels of catechin and epicatechin.

This work is currently ongoing.

AGFD 23 Proanthocyanidins and gut barrier function Jess D. Reed1, jdreed@wisc.edu, Christian G. Krueger2. (1) Univ of Wisconsin

Madison, US (2) Univ. Wisconsin Madison The central hypothesis of our research is that the effects of food proanthocyanidins (PAC) on

health are mediated through interactions with gut digesta and microbiota, gut epithelium, and gut associated lymphoid tissue. Therefore, the

low “bioavailability” of PAC is not relevant to their beneficial role in the diet. Two examples of our research to test this hypothesis will be

discussed; 1) effects of cranberry PAC on the invasion of gut epithelial cells by intestinal and extra intestinal pathogenic bacteria, and 2)

effects of cranberry PAC on gut barrier function. Cranberry PAC inhibit the invasion of intestinal epithelial cells by extra intestinal

pathogenic Escherichia coli and Salmonella enterica serovar agona in a dose dependent manner and at concentrations that are obtainable in

the gut lumen at normal levels of consumption of cranberry products. Cranberry PAC attenuate the negative effects of elemental enteral

nutrition on gut barrier function in mice and restores immune and non-immune function in this model of gut barrier dysfunction. The

implications of these results for the effects of dietary PAC on human health will be presented.

AGFD 24 Anthocyanin metabolism and transport across the blood brain barrier Paul E. Milbury, paul.milbury@tufts.edu. Gerald J. and

Dorothy R. Friedman School of Nutrition Science and Policy, Tufts Univ., Ipswich, Massachusetts, US Evidence is growing which suggests

anthocyanins play beneficial roles in reversing age related cognitive impairment and protect against neurodegenerative disorders. The

plausible mechanisms of anthocyanin bioactivity in brain tissue are dependent on their bioavailability to the brain. A bioavailability study

where pigs were fed 2% whole freeze-dried, powdered blueberry in the diet for 8 weeks showed anthocyanin and anthocyanin glucuronides

can pass the blood brain barrier. Individual anthocyanins and their glucuronides were found in all portions of the brain in the ranges of

femtomoles per gram of fresh weight of tissue at 18 h postprandial, after anthocyanins had been removed from the blood by xenobiotic

metabolism. At these concentrations plausible mechanism of neuroprotective action are more likely via modulation of signal transduction

processes and/or gene expression in brain tissue rather than by direct antioxidant radical quenching. Anthocyanin stability, transport into

brain tissue, and potential modes of action will be discussed.

AGFD 25 Bioactive compounds for cancer prevention and health aging Rui H. Liu, rl23@cornell.edu. Food Science, Cornell Univ.,

Ithaca, NY, US More evidence suggests that a healthy eating pattern with increased consumption of fruits, vegetables, whole grains, and

other plant-based foods has been negatively correlated to the risk of developing chronic diseases, such as heart disease, cancer, stroke,

diabetes, Alzheimer’s disease, cataracts and age-related diseases. Phytochemicals in fruits, vegetables, and whole grains have been suggested

to be responsible for their health benefits. Our group proposed that the major health effects of a diet rich in fruits, vegetables, and whole

grains is attributed to the additive and synergistic interactions of bioactive compounds and other food components in whole foods by

targeting multiple signal transduction pathways. This presentation will cover our current research on fruit phytochemicals for cancer

prevention and health aging, and the molecular targets of bioactive food components in regulating signal transduction pathways.

AGFD 26 Citrus flavonones decreases oxidative stress in the liver and blood serum caused by high-fat diet feeding in C57BL/6J mice Paula S. Ferreira1, paullasf@gmail.com, Ana Lucia M. Nasser1, Danielle Gonçalves1, Luis Carlos Spolidorio3, John A. Manthey2, Thais B.

Cesar1. (1) Food and Nutrition, Sao Paulo State Univ., Araraquara, Sao Paulo, Brazil (2) USDA ARS, Fort Pierce, Florida, (3) Physiology

and Pathology, Sao Paulo State Univ., Araraquara, Sao Paulo, Brazil High-fat diet and adipose tissue accumulation commonly leads to an

increased oxidative stress and inflammation, contributing to the development of chronic diseases observed in obesity, such as diabetes

mellitus and cardiovascular diseases. Citrus flavonoids have biological properties capable of attenuating oxidative stress, protecting against

metabolic disorders resulting from obesity. In the present work we studied the effect of the citrus flavonones hesperidin, eriocitrin and

eriodictyol (100, 200 and 200 mg/kg body weight, respectively) over oxidative stress in the blood serum and liver of C57BL/6J male mice

fed high-fat diet (45% kcal from saturated fat) for 30 days. Mice fed high-fat diet showed visceral fat accumulation and increased TBARS

levels in the blood serum (80%) and in the liver (57%), while hesperidin, eriocitrin and eriodictyol increased the serum total antioxidant

capacity (7%, 9% and 6%, respectively) and decreased the TBARS levels in the liver (50 %, 57 % and 64 %, respectively). Eriocitrin and

eriodictyol also decreased the blood serum TBARS levels in 48% and 47%, respectively. In addition, the liver fat accumulation and damaged

hepatocytes (observed by histology analyses) was efficiently reduced by hesperidin and eriodictyol, and the serum levels of LDL-C was

reduced in 28% by hesperidin. These results showed that hesperidin, eriocitrin and eriodictiol have protective effect against oxidative stress

caused by high-fat diet feeding in mice, as indicated by reduced liver damage, liver fat accumulation, and TBARS levels in the liver or

serum, making them potential candidates to prevent tissue damage and the development of metabolic dysfunction associated to chronic

diseases caused by obesity.

AGFD 27 Using untargeted metabolomics to profile tomato products intended for clinical trials Morgan J. Cichon,

mjcichon@verizon.net, Ken M. Riedl, Steven Schwartz. Food Science & Technology, The Ohio State Univ., Columbus, Ohio, US Research

has shown a correlation between increased consumption of tomato products and a decreased incidence of certain chronic diseases, such as

prostate cancer. However, the mechanism behind this protective effect remains unclear. The carotenoid lycopene is believed to be one of the

bioactive compounds present in tomatoes. The tangerine tomato has a unique carotenoid profile compared to the traditional red tomato, which

translates into a difference in bioavailability and potentially a difference in biological activity between the two tomato varieties. For this

reason, red and tangerine tomatoes were grown and processed into tomato juices at the Ohio State Univ. for use in clinical trials with

prostate cancer patients. In order to better understand any clinical effects of these juices, it is important to first study how they differ in their

chemical composition beyond the known carotenoid differences. Untargeted LC/MS-based metabolomics was used to chemically profile the

polar and non-polar compounds present in red and tangerine tomato juices intended for clinical interventions. Of the over 4000 compounds

detected, the red and tangerine tomato juices were found to differ significantly in a number of polar and non-polar phytochemicals, including

several lipid classes. Many of these compounds have been shown to possess biological activity and may also contribute to the protective

effects associated with tomatoes.

AGFD 28 Cranberry oligosaccharides decrease biofilm formation by uropathogenic Escherichia coli Jiadong Sun2,

jiadong_sun@my.uri.edu, Johannes P. Marais1, Christina Khoo1, Navindra P. Seeram2, Kerry Laplante3,4, David C. Rowley2. (1) Research

Sciences, Ocean Spray Cranberries, Inc., Lakeville-Middleboro, Massachusetts, US (2) Biomedical and Pharmaceutical Sciences, College of

Pharmacy, Univ. of Rhode Island, Kingston(3) Pharmacy Practice, College of Pharmacy, Univ. of Rhode Island, Kingston(4) Veterans

Affairs Medical Center, Providence, Rhode Island, US Urinary tract infections (UTI) commonly occur in the kidney and bladder. UTI

patients often experience frequent recurrence and increasing susceptibility to the drug resistant uropathogens. Over 80% of the UTIs are

associated with Escherichia coli, which can form biofilms on the bladder wall that provide protection against antibiotic treatment. Previous

studies have shown evidence that consumption of cranberry juice can decrease the presence of bacteria in the urine and reduce UTI

symptoms. Phenolic compounds from cranberry have been extensively studied for their anti-microbial properties. However, the carbohydrate

constituents from cranberry have received far less attention. In this investigation, we purified phenolic-free carbohydrate fractions from

cranberry (Vaccinium macrocarpon) using ion exchange chromatography and size exclusion chromatography. Matrix-assisted laser

desorption/ionization (MALDI) mass spectrometry revealed constituents consistent with oligosaccharides possessing various degrees of

polymerization. Further structural analysis revealed that these constituents are mainly composed of xyloglucan and arabinan

oligosaccharides. In antimicrobial assays, one enriched fraction reduced biofilm production by the uropathogenic Escherichia coli CFT073 by

over 50% at 1.25 mg/mL with no adverse effects on bacterial growth. These results suggest that, in addition to phenolic compounds,

oligosaccharide components of cranberry products should be further explored for their role in the prevention of urinary tract infections.

AGFD 29 Antioxidant and antiinflammatory activity of protein hydrolysates from germinated black bean cotyledons Lidia Lopez-

Barrios, lidia.lopez.barrios@gmail.com. Biotecnología y Alimentos, ITESM, Monterrey, Nuevo Leon, Mexico Phaseolus vulgaris seeds, raw

and cooked, have been recently described as potential sources of antihypertensive, antioxidant, anti-inflammatory and tumor cell inhibitory

bioactive peptides. It is very well known that germination improves the nutritional properties of leguminous seeds but its effects on the

antioxidant and anti-inflammatory activities of the peptides obtained from protein fractions have not been studied. Protein hydrolysates at 60,

90, 120 and 180 min, were produced with pepsin-pancreatin digestion of flours obtained from black bean cotyledons germinated up to five

days. Antioxidant and anti-inflammatory activities were normalized for total soluble protein content. The extraction of proteins was doubled

after germination. All hydrolysates showed antioxidant activity on a range from 298-400 TE/g of soluble protein. Antioxidant activity of

protein hydrolysates was significantly different from non-germinated seeds only when the 2nd day germinated black bean flour was

hydrolyzed for 180 minutes. The antioxidant potential of flours from germinated black bean cotyledons was significantly higher than the

obtained from raw black beans. Hydrolysates inhibited above 90% of nitric oxide at 0.1mg/mL of soluble protein. Results obtained indicate

that germinated cotyledons are a potential source of bioactive peptides with antioxidant and anti-inflammatory activities. More studies are

required to validate these results in an in vivo model.

AGFD 30 Potential antimicrobial and anticarcinogenic properties of Rhoeo discolor (Tradescantia spathacea) extracts REBECA

GARCIA-VARELA, rbk_varela@hotmail.com. BIOTECN, INST TECN DE ESTUDIOS SUPERIORES MONTERREY, Monterrey,

NUEVO LEON, Mexico Traditional medicine has led to the discovery of important bioactive substances that have found uses in several

health related areas. In the present work, we studied antimicrobial and anticancer properties of bioactive molecules in Rhoeo discolor

extracts; a plant commonly used in folklore medicine in Mexico. For antimicrobial properties, we evaluated the in vitro activity via agar-well

diffusion assay against marker microorganisms, for their importance in human health; namely, Gram-positive Listeria innocua and

Streptococcus mutans; Gram-negative Escherichia coli and Pseudomonas aeruginosa, and the fungus Candida albicans. Ten different plant

extracts were tested in eight different doses on all the microorganisms. Results demonstrated that P. aeruginosa was the least affected by the

different extract exposure. However, low doses of these extracts did produce a statistical significant effect on the other assayed

microorganisms. Some extracts were effective as bactericidal and others as bacteriostatic agents. These results suggest that the addition of

certain extracts in human diet or sanitizing products could increase aseptic conditions. For the anticancer effect, different controlled doses of

each extract were tested on three human cancer cell lines HT 29, PC-3, Hep G2, and a control fibroblast cell line NIH 3T3. Results

statistically demonstrated a significant growth inhibition or antiproliferativo activities in cancer cell lines, especially HT 29, but very little

damage on the fibroblast cell line. These results provide meaningful data that suggest that phytochemicals contained in Rhoeo discolor

extracts are bioactive components with potential applications as antimicrobials and anticarcinogen.

AGFD 31 Analytical puzzle of allergenic peanut and almond residues in spices: Was adulteration the root cause? Stephen L. Taylor,

staylor2@unl.edu, Joseph L. Baumert, Subhashinee Wijeratne. Dept. of Food Science & Technology, Univ Nebraska, LincolnBeginning in

late 2014, a spate of recalls were announced in the U.S., Canada, and EU associated with the presence of undeclared, but detectble, levels of

potentially allergenic peanut and almond residues in several spices, notably cumin, paprika and spice/seasoning blends containing one or both

of these spices. Initially, the undeclared peanut and almond residues were traced to ground spices imported from Turkey. Initially, the levels

of undeclared peanut were quite high, up to 50,000 ppm (or 5%) as detected by enzyme-linked immunosorbent assays (ELISA) while lower

levels of undeclared almond were detected. Subsequently, much lower levels of undeclared peanut were found in whole cumin seed imported

from India and ground in the U.S. Additionally, paprika with undeclared almond, but not peanut, was found on the marketplace in England

and other EU countries. Analytically, the detection of high levels of undeclared peanut in cumin was confirmed by several different

commercial ELISAs and by SDS-PAGE followed by immunoblotting and detection of IgE-binding proteins using sera from peanut-allergic

subjects. With almond, positive results were also obtained using several different commercial almond ELISAs but IgE-binding proteins were

not observed by immunoblotting. Additionally no almond DNA was detected by polymerase chain reaction (PCR). Furthermore, "mahlab" (a

spice made from cherry pits in Turkey) was found to be fully cross-reactive in several commercial almond ELISAs. Thus, the undeclared

almond in cumin and paprika may actually be undeclared cherry pits although further confirmation is sought. With peanut, some samples of

cumin and garlic powder with low levels of detectable peanut by ELISA did not test positive by PCR. Thus, some analytical uncertainty

remains regarding the presence of undeclared, low-level peanut in certain spices.

AGFD 32 Using fraud history to inform food fraud vulnerability assessments Jeffrey C. Moore1, creaton2@gmail.com, Karen

Everstine2. (1) US Pharmacopeia, Silver Spring, Maryland, US (2) National Center for Food Protection and Defense, Univ. of Minnesota,

Saint Paul, Minnesota, US As economic adulteration gains awareness globally, there is a need for new tools to assess and manage the risks

of food fraud. Recently introduced vulnerability assessment tools for food fraud utilize fraud history to anticipate potential vulnerabilities and

to identify potential impacts of fraud. This presentation will review currently available information tools including the USP Food Fraud

Database and NCFPD’s EMA Incidents Database. Several case studies will be presented for specific ingredients, and important consideration

will be given to accurate interpretation of fraud history data to conduct informed vulnerability assessments. Lastly, opportunities for the

development of new information tools beyond fraud history will be discussed.

AGFD 33 Food fraud mitigation framework for industry and regulators Karen Everstine1, ever0152@umn.edu, Jeffrey Moore2. (1)

National Center for Food Protection and Defense, Univ. of Minnesota, Saint Paul, Minnesota, US (2) US Pharmacopeial Convention,

Rockville, Maryland, US In 2014, a draft Guidance on Food Fraud Mitigation was released by the US Pharmacopeial Convention (USP).

This document, authored by the USP Expert Panel on Food Ingredient Intentional Adulterants, guides industry users as they assess the

vulnerability of the food ingredients they source to food fraud, otherwise known as economically motivated adulteration (EMA). The

framework described in the document can be tailored to the specific ingredients and supply chains of each user, and allows mitigation

resources to be focused on the most vulnerable ingredients. It also guides an assessment of potential consequences of food fraud and

implementation of mitigation efforts. This presentation will include an overview of the guidance document, as well as results and lessons

learned during a food industry tabletop exercise hosted by USP in March 2015. Finally, a discussion of the potential for adaptation of this

vulnerability assessment framework to use by regulatory agencies will be presented.

AGFD 34 You can't test your way to safety Shaun Kennedy1,2, skennedy@foodsystemInst..com. (1) The Food System Inst., North Oaks,

Minnesota, US (2) Veterinary Population Medicine, The Univ. of Minnesota, St. Paul, Minnesota, US Whether conventional foodborne

illness outbreaks or cases like melamine where economically motivated adulteration results in illness, a common question comes up: why

aren’t contaminants found before they sicken consumers? In the case of accidental food contamination with pathogens like Salmonella in

poultry products, E. coli O157:H7 in produce or Listeria monocytogenes in ready-to-eat meat, the problem starts with the simple fact that

zero risk is only possible if everything is tested for everything, and no realistic amount of testing can ensure that each and every food item is

free from accidental or intentional contamination. The low frequency of contamination alone is a problem, and it becomes more complicated

when considering specificity (correctly identifying the contaminant), sensitivity (confirming lack of contamination), time to result and pre-

analytical sample preparation. All of this becomes even harder in the case of economically motivated adulteration (EMA) as the perpetrators

usually know what the testing strategy is and are intentionally trying to evade detection. While it is easy, retrospectively, to say that

melamine as a protein substitute in wheat gluten or horsemeat contamination of ground beef and pork could have been anticipated,

proactively testing for something that isn’t supposed to be there is difficult to justify from either a company or a public health agency

standpoint. Deciding to test for Salmonella in chocolate when it has only rarely been a problem before is one thing, testing for formaldehyde

in tofu or diethylene glycol in wine is another one all together. The challenges associated with utilizing testing as an intervention strategy to

prevent economically motivated adulteration from reaching the consumer require new strategies to make testing more effective, recognizing

that testing alone can’t assure safety.

AGFD 35 Impact of antioxidants on the formation of volatile secondary lipid oxidation products in oil-in-water emulsions Erica

Bakota, elaraine@gmail.com, Jill K. Winkler-Moser, Hong-Sik Hwang. U.S. Dept. of Agriculture, Agricultural Research Service, Peoria,

Illinois, US Food emulsions are particularly susceptible to lipid oxidation, which leads to the formation of off-flavors and odors, and

ultimately, shorter product shelf lives. Here we examine antioxidants for use in emulsions from a variety of different sources, including

natural product extracts as well as rationally-designed synthetic antioxidants. Natural product extracts represent an attractive source of food

antioxidants for several reasons: they appeal to consumers’ ever-increasing preference for “natural” ingredients, they enjoy GRAS status as a

result of their origin, and finally, natural product extracts have the potential to be inexpensive when derived from agricultural byproducts

such as grape pomace. We will discuss antioxidant extracts from Salvia officinalis (garden sage) as well as grape pomace extracts, and the

impact of these antioxidants on volatile secondary oxidation products. An extract of garden sage was prepared using supercritical carbon

dioxide (SC-CO2) extraction, followed by hot water extraction. The resulting extract was enriched in polyphenols, including rosmarinic acid,

which has shown promising health benefits in animals. We also examined pomace from eight varieties of Midwestern hybrid grapes for

phenolic content and antioxidant activity. Extracts produced from the pomace of each grape variety were added to bulk soybean oil and oil-

in-water emulsions to determine antioxidant activity, and the effect on the formation of volatile secondary antioxidants was determined.

Rational design of new antioxidants also offers the potential to create targeted, process-specific antioxidants. Peptides are a class of

molecules that can bridge the gap between natural and synthetic: millions of peptide products occur in nature already, and yet the modular

nature of amino acids allows the construction of new peptides that have not yet been observed. At least one class of peptide antioxidants and

their ability to suppress the formation of secondary lipid oxidation products will be discussed.

AGFD 36 Performance stability of nonmigratory metal chelating active packaging materials in model food systems Maxine Roman3,

maxine.roman@gmail.com, Fang Tian3, Yoshiko Ogiwara3, Eric A. Decker1, Julie M. Goddard2. (1) Univ of Massachusetts, Amherst,

Massachusetts, US (2) Food Science, Univ. of Massachusetts Amherst, Amherst, Massachusetts, US (3) Univ. of Massachusetts, Amherst,

Amherst, Massachusetts, US Trace metal promoted oxidative degradation reactions produce rancid off-flavors that impact quality and shelf-

life of many packaged foods. Although addition of synthetic chelators is effective in controlling the reactivity of metals, increasing consumer

demand for reduction of additives in product formulations has prompted research in alternate preservation methods. We have developed a

non-migratory metal chelating active packaging material in which hydroxamate metal chelating moieties are grafted from the food contact

packaging surface. In order for such non-migratory active packaging material to enable the removal of synthetic chelators from product

formulations, it must be able to perform in true food systems, which have physical and chemical properties that may inhibit reactivity. The

objective of this study was to evaluate the performance stability of a non-migratory iron chelating active packaging material under a variety

of pH (3.0-5.0), counter-ion (Na+, Mg2+, Ca2+), and viscosity (1-104 mPa·s) conditions typically found in packaged food products. Iron

chelation was quantified by material-bound iron content using colorimetry and inductively coupled plasma-optical emission spectrometry

(ICP-OES). Magnesium and sodium had no effect on the material chelating activity, at pH 3.0 to 5.0. Film-bound chelators had a reduced

effectiveness in the presence of calcium, only at pH 5.0, however retained ~25% iron chelating activity. Maximum iron chelation for

chelating materials was reached in model food systems up to viscosity ~102 mPa·s. In more viscous models (up to 104 mPa·s), iron chelating

materials retained at least 76% chelating activity and reached a maximum chelation within 2-3 d. Iron chelating materials inhibited lipid

oxidation in oil-in-water emulsions at pH 3.0, even exceeding the antioxidant activity of EDTA. This work demonstrates the potential

application of non-migratory iron chelating active packaging in liquid and semi-liquid foods to allow for the removal of synthetic chelators,

while maintaining food quality.

AGFD 37 Unravelling chemical pathways for wine aging: Role of quinones as intermediaries on wine oxidation as “Strecker degradation reagents” António César C. Silva Ferreira1,2, asferreira@porto.ucp.pt, Carla Maria Oliveira1,3, Ana Rita Monforte1, Artur M. S

Silva3. (1) CBQF, Escola Superior de Biotecnologia- Universidade Catolica Portuguesa, Porto, Portugal (2) IWBT-DVO, Stellenbosch

Univ., Stellenbosch, South Africa (3) Departamento de Química & QOPNA, Universidade de Aveiro, Aveiro, Portugal The main non-

enzymatic reactions occurring during wines processing and storage are the Maillard reaction and oxidation or reactions with reactive oxygen

species (ROS), leading to browning and aroma/flavor formation. It has been demonstrated that some key odorants play a critical role in the

perceived oxidized character of wines (1,2). Nevertheless, the mechanisms for these key odorants formation are not fully understood; only

that temperature and mainly oxygen have a synergistic impact on their formation (3). Reactions of ROS with phenolics, alcohols, organic

acids, even sugars, can interact with Maillard reaction (“Strecker degradation”). “Strecker degradation” has been suggested to play a

switching role in directing the Maillard reaction towards aromagenic rather than chromogenic pathways (4). However, “Strecker

degradation” of amino acids is not only produced by a-dicarbonyl or a-hydroxycarbonyl compounds formed by carbohydrate thermal

degradation (Maillard reaction) (5). Carbonyl compounds are produced after wine alcoholic and malolatic fermentation, but can also be

formed by the oxidation reaction of the hydroxyl radical (HO•) with organic acids or lipid-derived degradation (6). In the same way, the

quinones produced by phenolics oxidation (7, 8) have also been described as significant producers of “Strecker aldehydes”, although this

route has not been yet fully understood. All these assignments suggest that the production of color/flavor compounds may be the result of

different interrelated reactions. In this work, and for the first time, 3-deoxyosone (3DG) a Maillard reaction product was quantified in white

wines and red Port. Formation of “Strecker aldehydes” through quinones, as “Strecker degradation reagents”, was also evaluated at wine

conditions. It was observed that “Strecker aldehydes” can be formed by quinones intermediates at wine pH. Follow by (+)-catechin, gallic

acid was the phenolic that had promoted higher levels of phenylacetaldehyde. Finally development of tools such as network reconstruction

provide considerable amount of information that helps to understand the kinetic contexts of the molecules present on a perturbed matrix. This

network-driven approach proven to be a useful tool for identifying compounds of interest related with oxidation and Maillard reaction and to

do mechanistic hypothesis generation which can subsequently be tested experimentally.

AGFD 38 Changes to oat secondary lipid oxidation products as a function of initial moisture content Michael J. Morello2,

mike.morello@pepsico.com, Todd Rakofsky1. (1) PepsiCo Beverages and Foods, Barrington, IL (2) PepsiCo Global RD, Barrington, IL

Changes to secondary lipid oxidation products that form in oat groats, cut groats, and flakes were investigated as a function of initial moisture

and storage temperature. Sixteen secondary lipid oxidation products, consisting of n-aldehydes, enals, and dienals, were monitored by

headspace-SPME-GC-MS/MS using a modified standard addition protocol. Results confirm that low initial moisture levels results in

accelerated formation of the oxidation products at both ambient and elevated storage temperatures. Additionally, relatively minor changes to

the secondary lipid oxidation products were observed in the oat groats and cut groats when produced at the higher initial moisture levels.

AGFD 39 Complications of analyzing acetaldehyde as a wine oxidation product Andrew L. Waterhouse, alwaterhouse@ucdavis.edu,

Ana Peterson. Viticulture and Enology, Univ. of California, Davis, California, US Wine oxidation is complex from several perspectives, and

there are two major classes of products, the quinones and the carbonyls. The latter are dominated by acetaldehyde, the Fenton oxidation

product of ethanol. The immediate Fenton product, the ethoxyl radical is readily detected in wine exposed to oxygen by EPR studies using

free radical traps. Acetaldehyde might be considered a good measure of oxidation, but it is fairly reactive and is consumed by at least 3 well

known pathways. These products might be considered useful measures of oxidation, but, complicating matters further, it appears that these

products can largely equilibrate back to acetaldehyde. I will present some data analyzing one major product pathway, the acetals of glycerol

and ethanol using NMR spectroscopy, and discuss the issues interpreting acetaldehyde quantities in wine.

AGFD 40 Complex coacervation: Principles and simple theories Renko de Vries, renko.devries@wur.nl. Lab Physical Chemistry and

Colloid Science, Wageningen Univ. , Wageningen, Netherlands Over the years, our lab has focused on a wide range of experimental

systems where complex coacervation, or more generally macroion complexation plays a key role: polymer micelles with complex coacervate

cores, coacervates of proteins and polyelectrolytes, but also the design of novel self-assembling polypeptides, where we sometimes exploit

macroion complexation to control self assembly. To make sense of the experimental observations, we have extensively made use of simple

analytical theories and of coarse-grained computer simulations. In this talk I first briefly introduce our experimental work, and this will serve

as a motivation for the main part of the talk: a concise overview of theories for complex coacervation, and a discussion of their usefulness

and limitations in interpreting experimental work on complex coacervation.

AGFD 41 Polyelectrolyte complex-coacervate continuum Joseph B. Schlenoff, schlen@chem.fsu.edu, Qifeng Wang. Florida State Univ,

Tallahassee, Florida, US Oppositely-charged polyelectrolytes are used to make a fascinating variety of soft matter, such as multilayers,

complexes, coacervates and solutions. Coacervates have the properties of viscous liquids but they also show elasticity. They are of current

interest as biological adhesives and encapsulants. While the similarities between multilayers and complexes have been appreciated for some

time, coacervates of polyelectrolytes are usually placed in a separate category. In this talk, I will discuss our recent work linking the entire

complex-coacervate-solution spectrum by water and salt content. Central to this composition/property continuum is the concept of doping by

salt ions, which break “sticky” interaction points between polymers. Doping is site-specific, reversible, follows a Hofmeister series and

controls all properties of associated polyelectrolytes.

AGFD 42 Electrostatic complexes between (bio)polyelectrolytes and nanoparticles. Effect of the chain persistence length over particle diameter ratio Francois Boue, francois.boue@cea.fr. Laboratoire Léon Brillouin CNRS/CEA, Gif-sur-Yvette, France Scattering (SANS,

using neutrons, or SAXS, using X Rays) is used to show that mixing a polyelectrolyte (PEL), with oppositely charged nanoparticles results in

electrostatics complexes of different shapes and compacity, depending on the regions of the phase diagram, and on the ratio Lp/R between

the persistence length (the rigidity parameter) and the nanoparticle size R. R sizes vary from several tenth of nanometers -silica, anionic or

cationic, down to a few nanometer (3 nm). For the Au nanoparticles, cationic, for which specific original synthesis has been developed to get

monodispersity in size, good spatial dispersion, and well controlled positive charge. Different (bio)-polyelectroytes have been used, of

different charge, and most importantly with different persistence lengths : polycations, chitosan(Lp = 9 nm), and polylysine ( Lp = 1 nm), as

well as polyanion, polystyrene sulfonate (Lp0 = 1 nm), and hyaluronan (Lp > 5 nm). Hence the ratio Lp/R varies from 0.1 up to more than 2.

Depending whether the system is in a Monophasic domain with excess in PEL, a Diphasic domain II (intermediate ratio), or a Monophasic

domain III (excess in NPs), the apparent fractal dimension is different. In particular, nanorod-like arrays have been observed (1.). Finally in

some cases, such rather simple materials, under simple mixing, produce spontaneously, in coexistence with electrostatic complexes, more

ordered crystalline organization.

AGFD 43 Multivalent counterion-induced bridging of polyelectrolyte chains Blair K. Brettmann1, bbrettmann@uchicago.edu, Nicolas

Laugel2, Philip Pincus2, Matthew V. Tirrell1. (1) Inst. for Molecular Engineering, The Univ. of Chicago, IL(2) The Univ. of California,

Santa Barbara, Santa Barbara, California, US To expand the breadth of applications for polyelectrolyte complex coacervates, the interaction

of the polyelectrolytes and coacervates with additional components in the medium must be more completely understood. In particular, the

interaction of closely-packed polyelectrolytes with multivalent ions, which are often present in water sources, is essential to understanding

their behavior in complex systems. For our initial model system, we use a single polyelectrolyte species grafted onto a planar surface, a

system for which the interaction of the polyelectrolyte chain with monovalent ions is well-understood, and expand existing models to

consider the bridging of the polyelectrolyte chains by multivalent ions. We use an energy balance approach, with the energy represented as a

sum of mean-field terms for the electrostatic, polymer and entropic contributions. The multivalent ions induce attractive interactions between

adjacent polyelectrolyte chains, bridging, and this is taken into account by a phenomenological mean-field term. The free energy is

minimized with respect to the populations of counterions and the brush length. It is found that increasing the concentration of multivalent

counterions leads to collapse of the polyelectrolyte brushes in agreement with experimental observations.

AGFD 44 New opportunities for complex coacervation control exposed by bridging the gap between two classical models Charles E.

Sing, cesing@illinois.edu, Mithun Radhakrishna. Chemical and Biomolecular Engineering, Univ. of Illinois, Savoy, Illinois, US Polymeric

complex coacervation occurs when solutions of two oppositely-charged polyions are mixed to form a liquid-liquid phase separation

consisting of a polymer-rich phase and a polymer-deficient phase. Their utility in everything from encapsulants in foods to underwater

adhesives to even biomedical scaffolds motivates their continued study. Conceptual understanding of this complex coacervation process is

informed by two classical models: Voorn-Overbeek and counterion release. Current theories on coacervates are successors to one or the other

of these models, however each model makes distinctly different statements about the physical driving force of coacervation. We explore how

these models differ, and focus on their deficiencies. In particular, we consider how despite the strong assumptions in Voorn-Overbeek,

matching to experimental data is possible. We have developed both a theoretical picture and subsequently a computational picture that spans

the two theories (Voorn-Overbeek and counterion release). In doing so, we provide explanations for how Voorn-Overbeek maintains

matching to experimental data via a cancellation of errors. This cancellation of errors is due to cooperative interactions between the charged

groups in the polyions, as well as the corresponding excluded volume correlations. This allows us to suggest and probe new ways to control

coacervation, such as the position of charged groups along the polymer chain or the flexibility of the polyions. These new insights will

motivate new ways to use complex coacervation as a motif in the self-assembly of polymers in solution.

AGFD 45 Complex coacervates for enzyme encapsulation and stabilization Bradley D. Olsen, bdolsen@mit.edu, Allie Obermeyer,

Carolyn Mills, Xuehui Dong, Weichao Shi. Chemical Engineering, MIT, Cambridge, Massachusetts, US Coacervation of proteins with

polyelectrolytes provides a powerful method to encapsulate enzymes, using the ionic environment within a coacervate domain to stabilize the

protein against environmental stress. When block copolymers containing charged and uncharged blocks are used, the charged proteins

interact preferentially with the charged polymer domains, providing a potential method for protein nanopatterning and control over

nanostructure in both solution and solid-state materials. For example, any potential applications of biocatalytic chemistry occur in organic

solvents, and complex coacervate core micelles may provide a method to disperse enzymes in these media to catalyze reactions. Using

polymers composed of poly(oligoethyleneglycol acrylate-block-4-vinylpyridine), we have encapsulated the enzyme organophosphorous

hydrolase (OPH) in aqueous solution and shown the ability to transfer the resulting coacervate core micelles into an organic solvent

environment. In particular, the micelles may be transferred to a bulk organophosphate fluid, providing an important technology for the

decontamination of pesticides and neurotoxins. Coacervate core micelles also offer significant processing advantages for the preparation of

biofuncitonal coatings because they can be solution-cast in a single step to form layers of bioactive plastics. Using spin coating or flow

coating, we have shown the ability to coat these materials on uniform substrates such as silicon and on textured substrates such as cloth. The

coacervate domains prevent aggregation of the protein during coating and lead to the retention of a high degree of protein function, even after

complete drying of the film. By engineering the properties of the block copolymer used for micelle formation, the nanostructure of the

resulting film can also be controlled.

AGFD 46 Effect of multivalent ions on hydrated polyelectrolyte multilayers Dariya Reid, reid1805@neo.tamu.edu, Avanti Kavarthapu,

Jodie L. Lutkenhaus. Texas AM Univ., College Station, Texas, US Layer-by-layer (LbL) assemblies, formed from the alternate adsorption

of oppositely charged (or complementary) species, form conformal coatings and are of interest for many applications. The LbL structure,

where layers are highly interdigitated, is similar to that of a polyelectrolyte complex. Because the interactions are noncovalent, the structure

and properties of the film are sensitive to salt, pH, and other factors. This presentation will present the effects of multivalent ions on the

structure and properties of LbL assemblies comprised of model strong polyelectrolytes, poly(diallyldimethylammonium chloride) (PDAC)

and poly(styrene sulfonate) (PSS). Specifically, we ask how multivalent cations affect the nature of the thermal transition of PDAC/PSS LbL

assemblies, previously reported in the presence of monovalent salt (NaCl). The transition itself is related to the dehydration of the polyanion,

in which it remains unclear if ions are major participants. Quartz crystal microbalance (QCM-D) is used to monitor the film structure and

modulated differential scanning calorimetry (MDSC) is used to assess the thermal transition as a function of salt type and concentration.

Results are compared against the well-known monovalent salt case, where it is shown that transition persists even in the presence of

multivalent ions. These results can be extended to complexes in which multivalent ions also strongly affect properties.

AGFD 47 Characterization of the activity of dietary organosulfides from vegetables as natural donors of hydrogen sulfide in cell line model Dejian Huang1, ajianhuang@yahoo.com, Dong Liang1, Chenhui Wang1, Haixia Wu2, Restituto Tocmo1. (1) Food Science and

Technology Programme, National Univ. of Singapore, Singapore, Singapore, Singapore (2) Food Science and Technology Programme,

National Univ. of Singapore, Singapore, Singapore We have developed a highly sensitive fluorescent probe, BCu, for quantification of H2S

releasing capacity in cell line model. MCF-7 cells in 96 well plate were incubated with a H2S probe BCu for 3 h, then treated with dietary

organosulfides, which are biotransformed in the cells to produce H2S. The H2S releasing activity was quantified by fluorescent turning on

degree of the probe. A dose response between organosulphur concentration and fluorescence intensity was applied to quantify the H2S

releasing capacity of a given sample. We measured the the H2S releasing capacity of ten organosulphur rich fruits and vegetables (garlic, red

onion, yellow onion, scallion, shallot, leek, spring onion, Chinese chives, durian, and stinky beans) and found that, stinky beans (a vegetable

from Southeast Asia) exhibits extraordinary H2S donating capacity. The structure and H2S releasing activity of the unique cyclic

polysulfides are discussed. Our research shed some light on the potential action mechanisms organosulfide rich foods in promotion of

cardiovascular health.

AGFD 48 Characterization of tomato volatiles by headspace-solid-phase micro extraction Guddadarang Jayaprakasha1,

gjayaprakasha@ag.tamu.edu, Bhimu Patil2. (1) Vegetable Fruit Improvement Center, Texas A & M Univ., College Station, (2) Vegetable

and Fruit Improvement Center, College Station, Fruits and vegetables provide essential micronutrients, vitamins, fiber, volatiles, carotenoids,

and antioxidants. Tomato (Solanum lycopersicum) is one of the most widely grown vegetable in the world. Considering low levels of

volatiles in tomato, the samples needs more optimized and sensitive methods to understand volatile impact constituents present in various

tomato cultivars. In the present study, headspace solid-phase microextraction (HS-SPME) method for gas chromatography-mass

spectrometry (GC/MS) system has been employed for quantifying volatiles from different varieties of tomato. Five SPME fiber coatings

including 50/30μm divinylbenzene- carboxen- polydimethylsiloxane (DVB-CAR-PDMS), 65μm PDMS-DVB, 85μm CAR-PDMS, 85μm

polyacrylate, and 85μm PDMS were tested for their volatiles adsorption efficiencies. In addition, key parameters such as extraction and

desorption time were optimized. The maximum number of volatiles was absorbed to DVB-CAR-PDMS coating on SPME fiber. More than

15 volatiles constituents were separated Zebron-1 capillary column and identified by comparing the mass spectral data, Kovats indices, and

retention times of authentic standards. These conditions were used for the identification of volatiles from different plant varieties of tomato

including Roma, Vene, Campari, Sweet golden sun, Zima sweet, Heavenly villagio marzano and Maroon dark red tomato. The developed

HS-SPME coupled to GC/MS technique is simple, rapid, sensitive, solvent free automated method for the routine analysis of many samples.

AGFD 49 Bioactives from berries and their by-products Fereidoon Shahidi, fshahidi@gmail.com. Biochem Dept, Memorial Univ of

Newfoundland, St. Johns, Canada Berries are considered as small fruits and occasionally are referred to as super fruits due to their high

antioxidant potential. We also find that berry processing by-products and co-products are a good source of antioxidants. Thus, berry seed

meals, pomace and also leaves are a good source of antioxidants that may be used in different food and supplement applications. Asfaras the

fruit is concerned, the efficacy of phenolic antioxidants is dictated primarily by their genotype as well as degree of ripeness. The presentation

will provide examples to demonstrate the importance of differeet variables in the efficacy of such products as natural sources of antioxidants

in food applications and as supplements to reduce the risk of communicable diseases.

AGFD 50 Establishing biochemical justification for the value of fruit pomace a path from discovery to application John W. Finley,

jfinley@agcenter.lsu.edu. Louisiana State Univ., Baton Rouge, Louisiana, US Food processing waste and by-products is a growing

environmental problem which requires large amounts of water or energy for disposal. Fruit and berry processing results in production of

pomace which is used as animal feed, put back on the field as field dressing or must be treated as municipal waste. We will discuss the use of

processing waste as nutrient rich food ingredients. Pomace from various fruits and berries have been studied and are rich sources of

polyphenolic compounds which are can be converted to bioactive components by colonic microflora. In addition fruit pomace can be

fermented to short chain fatty acids. The potential values of various fruit or berry by products will be demonstrated a model digestive system.

Strategies will be discussed to maximize the value of fruit in a range of food products.

AGFD 51 Organic resveratrol: Natural occurrence and sunlight phototransformations Andrei A. Gakh1,2, gakhaa@yahoo.com,

Andrey Sosnov3. (1) The Univ. of Virginia, Charlottesville, Virginia, US (2) The Discovery Chemistry Project, Bethesda, Maryland, US (3)

OrCheMed, Moscow, Russian Federation Driven by our interest in the proliferation-modulating properties of primary resveratrol matrix

components (trans-resveratrol, cis-resveratrol, and dihydro-resveratrol) towards hormone-dependent cancers, we extended our ongoing effort

aimed at the identification and quantification of these compounds in the worldwide library of wine samples, with particular attention towards

red wines with elevated levels (>7 mg/L) of trans-resveratrol. While no significant correlations between the resveratrol content and common

environmental variables (location, grape variety, climate, manufacturing technology) were observed in resveratrol-poor samples, resveratrol-

rich samples demonstrated strong, easily detectable correlation patterns. Among other trends, we serendipitously discovered that 44% of

resveratrol-rich red wines were produced from organic grapes which constitute only 8.2% of all analyzed products. Puzzled with these

results, we explored in detail other available samples of organic wines. The analysis of the extended data set revealed that high levels of

resveratrol content is a characteristic feature of organic grapes from a narrow set of predominantly European producers. This geographic

specificity is likely a result of particular agricultural standards or climate conditions. An attempt was made to correlate the levels of another

bioactive compound, quercetin, also produced in grapes via comparable phenylpropanoid pathway. However, unlike resveratrol, the content

of quercetin is no different in organic wines than in regular wines. While performing this research, we observed persistent

phototransformations in resveratrol-rich products under direct sunlight exposure. The reaction proceeds in several steps, starting with the

reversible accumulation of cis-resveratrol in a photoequilibrated manner followed by the irreversible formation of highly fluorescent 2,4,6-

trihydroxyphenanthrene and (E)-4-(6,8-dihydroxynaphthalen-2-yl)but-3-en-2-one. Only cis-resveratrol was detected in significant quantities

in sun-protected wine samples, even though high level of direct sunlight radiation exposure is expected during the agricultural production.

Low chemical and/or photochemical stability could explain the unexpectedly low natural abundance of 2,4,6-trihydroxyphenanthrene and

(E)-4-(6,8-dihydroxynaphthalen-2-yl)but-3-en-2-one.

AGFD 52 Preservation of anthocyanins in solid lipid nanoparticles: Optimization of microemulsion dilution method by Placket

Burman and Box Behnken design RAHELEH RAVANFAR1,2, rravanfar@bsu.edu, Ali Mohammad Tamadon3, Mehrdad Niakousari2,

niakosar@shirazu.ac.ir, Mahmoud Reza Moein4. (1) Chemistry, Ball State Univ., Muncie, Indiana, US (2) Food Science and Technology,

Shiraz Univ., Shiraz, Iran (the Islamic Republic of) (3) Nanoparmaceutics, Shiraz Univ. of Medical Sciences, Shiraz, Iran (the Islamic

Republic of) (4) Shiraz Univ. of Medical Sciences, Shiraz, Iran (the Islamic Republic of) Anthocyanins are the main polyphenol

components in extract of red cabbage (Brassica oleracea L. Var. Capitata f. Rubra) with inherent antioxidant activity. The anthocyanins were

effectively stable in the acidic gastric digestion conditions but the total recovery after simulated pancreatic digestion was around 25%

compared to around 100% recovery of phenol content. To protect them against harsh environmental conditions (e.g. pH and temperature),

solid lipid nanoparticles were prepared by dilution of w/o microemulsion containing anthocyanins in aqueous media. The formulations were

characterized regarding particle size and encapsulation efficiency. The formulation parameters (e.g. % total lipid, volume of internal aqueous

phase, homogenization time, % total surfactant, % stabilizer) were optimized by Placket-Burman and Box-Behnken experimental designs.

The value of entrapment efficiency (89.2±0.3%) was obtained when mean particle size was 455±2 nm. Scanning Electron Microscopy study

revealed a spherical morphology of the particles.

AGFD 53 DOPC liposomes doped with octadecylferulate Kervin Evans1, Kervin.Evans@ars.usda.gov, David L. Compton3, Joseph A.

Laszlo2. (1) USDA, Peoria, Illinois, US (2) USDA ARS, Peoria, Illinois, US (3) Ncaur-Ars-USDA, Peoria, Illinois, US Octadecyl ferulate,

found in limit quantities in plants, is a natural phenolic derivative with the potential as a cosmeceautical, nutriceutical and/or pharmaceutical

ingredient because of its lipophilic and antioxidant properties. The current work demonstrates our ability to chemically synthesize and purify

octadecyl ferulate to a 42% yield using solid acid catalyst and supercritical fluid chromatograph. Fluorescence leakage demonstrates that

octadecyl ferulate stabilized liposomes against loss of internal contents. Molecular modeling suggests that the saturated acyl chain possibly

spans the bilayer. DSC measurements indicate a 74°C melting phase transition for octadecyl ferulate. And, AFM imaging show that 5-mole%

present in a lipid bilayer induced domain formation.

AGFD 54 Reactive carbonyl species: Will they be the next food safety issue? Chi-Tang Ho, ho@aesop.rutgers.edu. Food Science,

Rutgers Univ., New Brunswick, NJ, US Hyperglycemia is the most important factor for the onset and progress of diabetic complications. A

growing body of evidence indicated that the increase in reactive carbonyl intermediates such as methylglyoxal (MG) is a consequence of

hyperglycemia in diabetes. Several studies have shown that higher levels of MG are present in diabetic patients’ plasma compared to non-

diabetics. Glyoxal (GO) and MG, the two major a-dicarbonyl compounds found in humans, are very reactive and lead to nonenzymatic

glycation in vivo. Glycation is a complex series of reactions between reducing sugars and amino compounds, and it will lead to the formation

of advanced glycation end products (AGEs). AGEs and dicarbonyl species are both linked to possible clinical significance in chronic and

age-related diseases. We have discovered that commercial carbonated beverages contain extremely high levels of MG. Due to the prevalence

of Maillard reaction, it is highly possible that GO and MGO may widely present in various process foods.

AGFD 55 Formation and reduction of furan in various food model systems Jae-Young Her, Min Yeop Kim, Kwang G. Lee,

kwglee@dongguk.edu. Dongguk Univ., Jung Gu Seoul, Korea (the Republic of) The objective of this study is to find out its formation and

develop a method to reduce the level of furan utilizing food additives in food model systems. To investigate the effect of the temperature on

the formation of furan, Maillard model systems were conducted at 90, 121, and 150 °C. A total 15 models, including alanine (ALA), serine

(SER), ribose (RIB), RIB/ALA, RIB/SER, glucose (GLU), GLU/ALA, GLU/SER, sucrose (SUC), SUC/ALA, SUC/SER, furoic acid (FUR),

GLU/FUR, acetaldehyde (ACET), and GLU/ACET, were prepared. The maximum level of furan was detected in the GLU/SER and

GLU/ALA models at a molar ratio of 0.5:0.5. The formation of furan was proportional to the temperature in all models. The RIB/SER model

generated the greatest amount of furan among the 11 models under all temperature conditions. Among the precursor models, the FUR model

formed the greatest amount of furan ranging from 1058.2 to 13 927.9 ng mL−1 at all temperatures. The effects of food additives (each 0.1 M)

on the reduction of furan were measured. Furan model systems consisting of monosaccharides, amino acids and/or ascorbic acid were heated

at 121 °C for 25 min. The level of furan in the model systems of glucose/serine and glucose/alanine increased 7–674% when food additives

were added. In contrast, the level of furan decreased by 18–51% in the Maillard reaction model systems that included ribose and

alanine/serine with food additives except zinc sulphate. The formation and reduction of furan using a soy sauce model system were

investigated. The concentration of furan fermented up to 30 days increased by 211% after sterilization compared to without sterilization.

Regarding fermentation temperature, furan level after 30 days’ fermentation was the highest at 30 (86.21 ng/mL). The furan levels in the soy

sauce fermentation at 20 and 40 were reduced by 45% and 88%, respectively compared to 30fermentation. The addition of metal ions such as

magnesium sulfate and calcium sulfate reduced the furan concentration significantly by 36–90% and 27–91%, respectively in comparison to

furan level in the control sample (p<0.05). Iron sulfate and ascorbic acid increased the furan level at 30 days’ fermentation in the soy sauce

model system by 278% and 87%, respectively. In the case of the BHT and BHA, furan formation generally was reduced in the soy sauce

model system by 84%, 56%, respectively.

AGFD 56 Influence of California-style black ripe olive processing methods on acrylamide formation Alyson E. Mitchell,

aemitchell@ucdavis.edu. Food Science Technology, UC Davis, CAMethods used in processing California-style black ripe olives generate

acrylamide. California-style black ripe olives contain higher levels of acrylamide (409.67 ± 42.60 - 511.91 ± 34.08 µg kg-1) as compared to

California-style green ripe olives (44.02 ± 3.55-105.79 ± 22.01 µg kg-1), Greek olives (< 1.42 µg kg-1), and Spanish olives (not detected)

and indicate that the higher temperatures used to sterilize the California-style green ripe and black ripe olives are required for acrylamide

formation. Pre-processing brine storage influenced the formation of acrylamide in a time-dependent manner. Acrylamide increased during the

first 30 days of storage. Longer brine storage times (> 30 days) result in lower acrylamide levels in the finished product. Air-oxidation and

the neutralization of olives prior to sterilization significantly increase the formation of acrylamide whereas lye-processing decreases the

levels of acrylamide in the final product. These results indicate that specific steps in the California-style black ripe olive processing may be

manipulated to mitigate the formation of acrylamide in finished products.

AGFD 57 Free radical mediated 3-MCPD fatty acid ester formation and the potential catalytic effect of Fe Zhongfei Zhang1, Boyan

Gao2,1, raphaelgao1985@gmail.com, Xiaowei Zhang1, Haiming Shi1, Liangli L. Yu2,1. (1) Shanghai Jiao Tong Univ., Shanghai, China (2)

Univ of Maryland, College Park, Formation mechanisms of 3-MCPD di- and mono-fatty acid esters from TSG and DSG will be discussed.

TSG or DSG was reacted with inorganic chloride compounds including NaCl, KCl, FeCl2, CuCl2, ZnCl2, FeCl3 and dry HCl, or organic

chlorine compound lindane at different temperatures. Electron spin resonance (ESR) determination of TSG or DSG and 5,5-

dimethylpyrroline-N-oxide (DMPO) reactions with and without Fe2(SO4)3 revealed a free radical mechanism and the potential of Fe ion in

promoting free radical generations under the experimental conditions , whereas FT-IR examination indicated a possible involvement of a

carbonyl group in 3-MCPD ester formation reaction. The possible mechanisms for generating 3-MCPD fatty acid di- and mono- esters from

TSG and DSG were proposed and validated. In addition, chelating agent (EDTA-2Na) was added to the model reactions to examine the

potential role of Fe in 3-MCPD ester formation. Finally, the results provided an explanation for the co-formation of glycidol esters with 3-

MCPD esters. The results from this study may be useful for reducing the level of 3-MCPD esters and related toxicants in the refined edible

oils and food products.

AGFD 58 Chemodiversity and biosynthesis of cereulide, the food-born emetic toxin of Bacillus cereus Thomas Hofmann1,

thomas.hofmann@wzw.tum.de, Sandra Marxen1, Timo D. Stark1, Andrea Rutschle2, Genia Luecking2, Elrike Frenzel3, Siegfried Scherer2,

Monika Ehling-Schulz3. (1) Food Chemistry, TU Munich, Freising, Germany (2) TU München, Neufahrn, Germany (3) Univ. of Veterinary

Medicine Vienna, Vienna, Austria Food-borne intoxications are increasingly caused by the dodecadepsipeptide cereulide, the emetic toxin

produced by Bacillus cereus. As such intoxications pose a health risk to humans, a more detailed understanding on the chemodiversity and

biosynthesis of this toxin is mandatory for the reliable risk assessment of B. cereus toxins in foods. A large variation of Bacillus cereus

strains were discriminated into non, low, medium and high producer strains for their emetic toxin cereulide by means of UPLC-TOF-MS and

a high-precision stable isotope dilution analysis (SIDA) using 13C6-cereulide as the internal standard. UPLC-TOF-MS screening of cereulide

high-producers showed a series of at least 18 cereulide variants, among which the previously unknown isocereulide A-G were determined for

the first time by means of MSn sequencing, 13C-labelling experiments, and post-hydrolytic dipeptide and enantioselective amino acid

analysis. Most intriguingly, the isocereulides were found to differ widely in their cell toxicity correlating with their ionophoric properties.

Moreober, the data demonstrate a high microheterogeniety in cereulide and show evidence for a relaxed proof reading function of the non-

ribosomal cereulide peptide synthetase (NRPS). UPLC-TOF MS analysis of B. cereus strain extracts now revealed tetra-, octa-, and

dodecapeptides of a previously unkown sequence, namely (L-O-Val-L-Val-D-O-Leu-D-Ala)1-3, as intermediates of cereulide biosynthesis.

Surprisingly, also di-, hexa-, and decadepsipeptides were identified which, together with the structures of isocereulides E, F, and G, do not

correlate to the current mechanism for cereulide biosynthesis and violate the canonical NRPS biosynthetic logic. UPLC-TOF MS metabolite

analysis and bioinformatic gene cluster analysis highlighted dipeptides rather than single amino or hydroxy acids as the basic modules in

tetradepsipeptide assembly and proposed the CesA C-terminal C* domain and the CesB C-terminal TE domain to function as a cooperative

esterification and depsipeptide elongation center repeatedly recruiting the action of the C* domain to oligomerize tetradepsipeptides prior to

the release of cereulide from the TE domain by macrocyclization.

AGFD 59 Food phenolics, their bioactivities, and their metabolites Fereidoon Shahidi, fshahidi@mun.ca. Biochem Dept, Memorial Univ

of Newfoundland, St. Johns, Canada Determination of food phenolics is often a first step in evaluation of their bioactivities . ASs phenolics

are present in the free, soluble esters and glycosideds as well as insoluble-bound form, simple solvent extraction may not allow the extraction

of the latter fraction, thus leading to underestimation of the results. In addition, bioavailability, bioaccessibility and metabolism of phenolics

may be influenced by their chemical nature as well as other variables. Thus, metabilites may indeed be more effective than the starting

material and structure modification may actually improve their efficacy, at least partly, due to these factors. Examples will be provided to

demonstrate the importance of these variables in the efficacy of food phenolics and their role in health promotion and disease risk reduction.

AGFD 60 Interplays between microbiota and plant bioactives C-Y O. Chen, oliver.chen@tufts.edu. JM USDA HNRCA, Tufts Univ. ,

Boston, MA An intimate symbiotic relationship between human and microbiota mediates an array of essential functions of the host, e.g.,

biochemistries, physiology, immunity, detoxification, all of which play a crucial role in the wellbeing of the host. Metabolic activities

provided by microbiota range from utilization of non-digestible carbohydrates to deconjugation and dehydroxylation of bile acids, to

biosynthesis of vitamins, and to metabolism of amino acids and xenobiotics. These functions intertwine tightly with our truly indigenous

metabolic processes, resulting in extensive transgenomic co-metabolism of many substrates originating from humans, microbes, and diets.

Composition and diversity of intestinal microbiota are subject to the influence of diet. For example, plant bioactives, such as fibers and

polyphenols, are not absorbed or poorly absorbed in the upper gastrointestinal tract and reach the colon, where they may have a reciprocal

relationship with microbiota. Thus, these dietary constituents can potentially reshape the gut microbiota ecology, which in turn has a

significant impact on health locally and/or systemically. In addition to subjecting to the modulating effects of plant bioactives on their

composition and diversity, microbes contribute extensively to metabolism of unabsorbed polyphenolics to phenolic. To realize the full health

potentials of plant bioactives, it is essential to examine their interactions with microbiota. These interactions will be discussed.

AGFD 61 2-Way interaction of dietary polyphenols with gut microbiota and effects on human health Francisco Tomas-Barberan,

fatomas@cebas.csic.es. CEBAS-CSIC, Murcia, Spain Dietary polyphenols and their effects on human health have been the objective of

active research over the last 25 years. The physiological relevance of the clinical trials has, however, being rather limited due to the large

inter-individual variability observed. The absorption of these phytochemicals in the gastro-intestinal tract is limited and they reach the colon

almost unaltered where they interact with the colon microbiota. The colon microorganisms have a two-way 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. Dietary polyphenols activate the development of some bacterial

groups while inhibit the growth of other. This can be associated with some health benefits. Colonic microbes can metabolize polyphenols

leading to compounds that are better absorbed than the original compounds or show improved health effects. Therefore, depending on the

composition of the gut microbiome, the bioavailability and biological effects of dietary polyphenols can be modulated. The identification of

the bacteria responsible for the metabolic transformation of specific phenolics is an active area of research, and members of the

Coriobacteriaceae and Lactobacilli and Biffidobacteria have been associated with specific metabolic transformations of polyphenols in the

gut. The mechanisms through which these microbiota metabolites exert their biological effects are currently studied. This means that

individuals can produce, absorb and excrete different polyphenol metabolites, and enjoy different biological effects due to polyphenols

intake, depending on their microbiome, and this could partly explain the inter-individual variability observed in human intervention studies

with polyphenols. This opens new opportunities for the development of drugs, nutraceuticals and functional foods. The 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 within the field of personalized nutrition.

AGFD 62 Biotransformation of cranberry A-type proanthocyanidins: Influence on gut microbiota and immune function Jason W.

Soares1, jason.soares@us.army.mil, Kenneth Racicot1,3, Laurel A. Doherty1, Steven Arcidiacono1, Emmanouil Apostolidis2, C O. Chen3.

(1) US Army NSRDEC, Natick, Massachusetts, US (2) Framingham State Univ., Framingham, Massachusetts, US (3) JM USDA HNRCA,

Tufts Univ., Boston, Massachusetts, US The gut microbiome consists of bacteria that play a pivotal role in innate immune health. Our works

centers on elucidating the systematic processes of colonic bacteria involved in the biotransformation of dietary components and the influence

of the derived metabolites on inflammation and immunity. In vitro colonic fermentation was employed to investigate the bioconversion of

cranberry A-type proanthocyanidins (PAC). Static and dynamic batch fermentations were performed utilizing fecal inocula, obtained from

three individuals, in a nutrient-rich anaerobic media supplemented with purified cranberry PAC. Protein content analyses indicated that PAC

supports bacterial growth in a dose-dependent manner. A linear increase in protein content was observed, resulting in ~200% increase in

growth at 50 mgs relative to 1 mg suggesting that purified cranberry PAC may have a prebiotic effect on gut microbiota in vitro with

potential effects in vivo. Influences of metabolic byproducts assessed through GC-FID and identification through 16S RNA sequencing of

pivotal bacteria that play a role in biotransformation are ongoing. GC/MS identified two phenolic metabolites, (4-hydroxyphenyl) acetic acid

and (3-(4-hydroxypheyl) propionic acid, that were introduced to an in vitro host model to assess influence of metabolites on inflammation

and immunity. Lastly, studies related to the detoxification of PAC metabolites will be discussed. Our efforts toward understanding the gut

microbiota metabolism of PAC and the influence on innate immune function could impact future dietary supplementation strategies for both

the military and civilian sectors to enhance overall gut and immune health.

AGFD 63 Metabolism of oat avenanthramides by gut microbiota Shengmin Sang, Pei Wang, wangpeijx@gmail.com, Huadong Chen.

Center for Excellence in Post-Harvest Technol, North Carolina AT State Univ., Kannapolis, North Carolina, US Oats have been cultivated

for two thousand years in various regions throughout the world. Oat is a multifunctional crop nutritionally superior to many other unfortified

cereals. It is commonly consumed as whole grains and known to provide healthy nutrients to humans. Oats contain a unique type of

compounds, avenanthramides (AVAs), which are a group of substituted N-cinnamoylanthranilic acids. They are all composed of an

anthranilic acid part and a cinnamic acid part, where the substitution pattern on the two parts is what distinguishes the different AVAs from

each other. AVAs have been reported to have anti-oxidative, anti-inflammatory, anti-itching, and anti-cancer activities. We recently studied

the biotransformation of the three major AVAs in mice and by human gut microbiota. Our results indicated that reduction of the double bond

in the cinnamic acid unit and the cleavage of the amide bond are the major metabolic pathways of AVAs in mice and by human gut

microbiota. We also demonstrated that the major metabolites of AVAs remain bioactive against the growth of human colon cancer cells.

AGFD 64 Artificial cells in picoliter droplets Wilhelm Huck, w.huck@science.ru.nl. Radboud Univ. Nijmegen, Nijmegen, Netherlands A

cell is the common unit structure shared by all living organisms, but even ‘simple’ prokaryotic cells are extremely complex chemical

reactors. Despite enormous progress in our understanding of the complex relationships between all the individual components in the cell, we

do not understand the basic underlying physical chemistry of the cell. In this talk I will show initial results of our studies into new protocells

formed by coacervation. Compartmentalization via lipid bilayers is considered essential for the emergence of cells,1 but there are alternative

routes to membrane-free compartments arising from liquid-liquid phase transitions.2,3 However, it is unknown if and how coacervation of

collections of proteins and other molecules can form compartments capable of executing complex sets of reactions. To study this, we

developed a method based on picoliter water-in-oil droplets4 that allows us to induce coacervation in Escherichia coli cell lysate and follow

in vitro transcription and translation under crowded and non-crowded conditions. Coacervation creates an artificial cell-like environment in

which the rate of mRNA production is increased significantly. The effect of crowding on the kinetics of the fundamental machinery of gene

expression has a direct impact on our understanding of biochemical networks in vivo. Moreover, our results show the intrinsic potential of

cellular components to drive phase separation and to facilitate macromolecular organization into membrane-free compartments.

AGFD 65 Biomimetic microcompartmentalization by aqueous phase separation Christine D. Keating, keating@chem.psu.edu. Penn

State Univ., Univ. Park, Pennsylvania, US The thermodynamically nonideal aqueous solution chemistry of macromolecules offers an

attractive possible means of molecular organization in a prebiotic milieu or in the interior of extant cells. Aqueous polymer solutions will

form multiple coexisting thermodynamic phases under a variety of readily accessible conditions. When phases are present, solutes such as

ions, small molecules, proteins or nucleic acids can be compartmentalized by partitioning. The extent of localization depends on solute

identity and can be tuned by compartment size or composition. Aqueous two-phase systems can also be prepared inside cell-sized lipid

vesicles by encapsulating multiple polymers at several weight percent. The resulting structures are a primitive model of biological cells that

can mimic several basic functions of biological cells: including protein relocalization in response to stimulus, symmetry-breaking, and

asymmetric vesicle division. These seemingly complex phenomena are observed despite the absence of any genetic molecules, enzymes, or

cellular machinery, and as such could provide clues to possible intermediates in the early evolution of cell-like assemblies. Aqueous phase

systems also point to the possibility of “cytoplasm first” systems in which functional microcompartments can be maintained in the absence of

an amphiphile bilayer membrane, and could themselves serve as a template for assembly of a permeable membrane-like coating.

AGFD 66 Directing the phase behavior of biopolyelectrolyte complexes Lorraine Leon Gibbons2, lorraineleon@gmail.com, Sarah L.

Perry4, Michael J. Lueckheide5, Jeffrey Vieregg3, Ryan A. Klein2, Naomi Pacalin2, Matthew V. Tirrell1. (1) IME, Univ. of Chicago, IL(2)

Inst. for Molecular Engineering, Univ. of Chicago, IL(3) Jones 222, Univ. of Chicago, IL(4) Chemical Engineering, Univ. of Massachusetts

Amherst, Amherst, Massachusetts, US Electrostatically driven polymer self-assembly mechanisms are vastly underexplored compared to

that of amphiphilic based assemblies, and yet offer unique opportunities for both encapsulation of charged therapeutics and controlled

delivery via the tailoring of intermolecular interactions using pH and salt. This study investigates the effect of chirality on the resultant solid

or liquid character of electrostatically self-assembled polyelectrolyte complexes formed from oppositely charged polypeptides. We

demonstrate that the formation of dynamic, liquid polyelectrolyte complexes requires at least one racemic polyelectrolyte in order to disrupt

backbone hydrogen bonding networks. Conversely, the use of homochiral polypeptides enables the collapse of the complexes into compact,

fibrillar solids with a β-sheet structure. Molecular dynamics simulations support these results while enabling visualization of the molecular

structure of these complexes. The ability to use polypeptide chirality as a means for controlling the liquid or solid character of the resultant

polyelectrolyte complexes is a useful tool in developing new self-assembled materials based on polyelectrolyte complex formation without

otherwise altering the chemical composition of the material. By designing peptides using chiral patterning we can tailor the amount of

hydrogen bonding between oppositely charged peptides and thus create materials with tunable materials properties. Additionally, nanoscale

stabilization of polyelectrolyte complex formation can be achieved by coupling the polyelectrolyte to a neutral yet hydrophilic block, forming

nanometer-sized micelles with a polyelectrolyte complex core and a hydrophilic corona. In this work, we characterize the structure and

stability of these polypeptide based model micellar systems using light scattering, electron microscopy, circular dichroism and small angle x-

ray scattering. Additionally, we create polyelectrolyte complexes that contain therapeutically relevant charged molecules such as nucleic

acids and demonstrate that the choice of nucleic acid can affect the liquid or solid nature of the polyelectrolyte complex. Time permitting, we

will explore the use of these therapeutic polyelectrolyte complexes as mechanisms to inhibit microRNA’s involved in atherogenesis, with the

ultimate goal of creating a treatment for atherosclerosis.

AGFD 67 Design and construction of higher-order structure and function in coacervate-based protocells Stephen Mann,

s.mann@bris.ac.uk. Univ. of Bristol, UK The design and construction of compartmentalized chemical ensembles for modelling complex

biological systems, exploring the origin of life, and advancing future living technologies is attracting considerable interest in a wide range of

research communities. Most of these studies are focused on approaches that involve the spontaneous assembly of membrane-bounded micro-

compartments such as lipid vesicles [1], colloidosomes [2] or proteinosomes [3]. However, there is also a resurgence of interest in the studies

of Oparin, who proposed that liquid micro-droplets in the form of complex coacervates were a plausible model for the origin of life [4].

Although these ideas have generally fallen out of favour, we have recently initiated a series of investigations into the use of coacervate micro-

droplets as an alternative model for synthetic membrane-free protocells [5]. In this talk, I will discuss our recent results on the design and

construction of higher-order structure and function in coacervate-based protocells. I will demonstrate that these molecularly crowded

membrane-free micro-systems exhibit high levels of chemical enrichment [5], rapid uptake and selective sequestration of biomolecules

(enzymes, DNA) [6], increased rates of enzymatic transformations [7], and surface properties compatible with facilitating the membrane

assembly of fatty acid [8] or inorganic building blocks [9,10]. The latter systems also result in a dramatic re-organization of the coacervate

medium to produce hybrid protocells with complex sub-divided micro-architectures. The impact of these studies on designing new types of

chemical micro-ensembles, and their importance as a step towards minimal representations of synthetic cellularity will be discussed.

AGFD 68 Biomimetic effects on actin cytoskeletal filament growth Sarah L. Perry1,2, perrys@engin.umass.edu, Patrick McCall3,

Samanvaya Srivastava2, David Kovar4, Margaret Gardel3, Matthew V. Tirrell2,5. (1) Dept. of Chemical Engineering, Univ. of

Massachusetts Amherst, Amherst, Massachusetts, US (2) Inst. for Molecular Engineering, Univ. of Chicago, IL(3) Dept. of Physics, Univ.

of Chicago, IL(4) Dept. of Molecular Genetics and Cell Biology, Univ. of Chicago, IL(5) Argonne National Laboratory, Argonne, Illinois,

US Living cells have evolved sophisticated intracellular organization strategies that are challenging to reproduce synthetically. Biomolecular

function depends on both the structure of the molecule itself and the properties of the surrounding medium. The ability to simulate the in vivo

environment and isolate biological networks for study in an artificial milieu without sacrificing the crowding, structure, and

compartmentalization of a cellular environment, represent engineering challenges with tremendous potential to impact both biological studies

and biomedical applications. Emerging experience has shown that polypeptide-based complex coacervation (electrostatically-driven liquid-

liquid phase separation) produces a biomimetic microenvironment capable of tuning protein biochemical activity. We have investigated the

effect of polypeptide-based coacervates on the dynamic self-assembly of cytoskeletal actin filaments. Coacervate materials are able to

directly affect the nucleation and assembly dynamics. Utilizing fluorescence confocal microscopy and fluorescence-based filament growth

assays, we have observed the impact of macromolecular crowding, polymer chain length, and chemical specificity of the encapsulating

polypeptides-based coacervate phase. These results are supported by similar observations made using specific actin-binding proteins. Moving

forward, we are looking to determine the potential impact of specific chemical interactions through the incorporation of sequence-specific

motifs into our polypeptide-based coacervate materials. Such systems may prove particularly useful for biochemical assays because of the

potential for free transport of molecules across the coacervate phase boundary. *This work is supported by the Univ. of Chicago and the

U.S. Dept. of Energy Office of Science program in Basic Energy Sciences and the Materials Sciences and Engineering Division, and the

Univ. of Chicago NSF-MRSEC.

AGFD 69 In vitro reconstitution of a nonmembrane-bound RNA-protein compartment Shambaditya Saha, ssaha@mpi-cbg.de,

Anthony A Hyman. Max Planck Inst. of Molecular Cell Biology and Genetics, Dresden, Germany It is well known that cells use membranes

to spatially separate biological activities in specialized compartments e.g. nucleus, Golgi bodies, mitochondria. On the other hand,

compartmentalization is also possible in the absence of a membrane separating the compartment from its surroundings. Such membrane-less

compartmentalization is observed in cellular structures containing both proteins and RNA, for instance nucleolus, Cajal bodies, P bodies,

promyelocytic leukaemia nuclear bodies, stress granules, P granules. How compartmentalization occurs and sustains in the absence of a

surrounding membrane is poorly understood. In order to address this, we used P granules as a model, and reconstituted in vitro a P granule-

like compartment from purified components. In the germ-line cells of the worm Caenorhabditis elegans, RNA and more than forty proteins

concentrate in P granules. Surprisingly, we found that a single P granule protein is sufficient for phase separating in vitro into a non-

membrane-bound compartment with many properties of P granules observed in vivo. These compartments behave like liquid-drops; they

grow and fuse with each other and form bigger drops. These drops are dynamic; molecules of protein intermix spatially within drops, and

also exchange between drops and the surroundings. When incubated with pre-formed drops, total RNA isolated from C. elegans

preferentially concentrate within drops. We used structure-function analysis to address which parts of the protein are responsible for the

properties of phase-separation and “liquidity”. We found that an N-terminal self-interaction domain mediates phase-separation into drops,

while a domain located at the immediate C-terminus tunes the viscosity in drops. We conclude that a single P granule protein is sufficient for

generating a liquid coacervate with many properties of P granules observed in vivo. It is an intriguing possibility that the non-membrane-

bound RNA-protein compartments in cells are generated from only a few of its constituent proteins with “self-interaction” and “liquidity”

domains, while rest of the constituents are recruited into the compartments.

AGFD 70 Coacervation of mussel-inspired zwitterionic adhesives Herbert Waite, herbert.waite@lifesci.ucsb.edu, B. Kollbe Ahn. Univ.

of California Santa Barbara, Santa Barbara, California, US Adhesives capable of sticking to wet, salt-encrusted, fouled, and corroded

surfaces are urgently needed for a broad range of environmentally and medically robust applications. The adhesive strategies of mussels and

sandcastle worms have inspired the design of biomimetic synthetic platforms to address these needs, especially in three essential areas: fluid-

fluid phase-separation, polymer adsorption to surfaces, and curing. Initial studies emphasized adoption of a single amino acid in the native

adhesive proteins, namely 3, 4-dihydroxyphenylalanine (Dopa), to create a family of catechol-functionalized polymers for energetic surface

adsorption. Dopa (catechol) was then oxidized to provide quinone-mediated curing by protein cross-linking. Lysine and phosphoserine were

then adopted, often to enhance adsorption but also to drive charge-dependent complex coacervation needed for the dense fluid phase-

separation of adhesive polyelectrolytes. Although several of these bio-inspired formulations are beginning to show promise for biomedical

applications, they now include so many components and steps that require optimization and stabilization, that there is growing concern that

they will never be suitable for use in the field. Here, we sought to simplify and combine all motifs borrowed from adhesive mussel foot

proteins (mfps) into a single, low molecular weight, one-component adhesive system. By taking a previously reported zwitterionic surfactant

platform with charged quaternary amine and phosphate groups and two alkyl tails, we replaced one of the alkyls with a catechol, and varied

the other to create a family of mfp-mimetic zwitterionic adhesive homologs (mass <500 Da), exhibiting spontaneous catechol-mediated

adsorption to surfaces, stable phase-separation as one-component coacervates, and periodate-mediated curing. The measured underwater

adhesion (or cohesion) energy (Wc ~ 47 mJ/m2) is the highest reported to date; 3.3 times greater than mfp-5, and likely to stimulate

applications that require atomically smooth and thin (<4 nm) glue lines, e.g., electronics.

AGFD 71 Heavy metals and aflatoxins in various herbal medicines and health functional foods Kwang G. Lee, kwglee@dongguk.edu.

Dongguk Univ., Jung Gu Seoul, Korea (the Republic of) Heavy metals such as lead (Pb), cadmium (Cd), total mercury (Hg) and methyl

mercury (MeHg) and aflatoxins (AFs: B1, B2, G1 and G2) in functional health foods (FHFs) and herbal medicines (HMs) were analyzed by

the inductively coupled plasma mass spectrometry and HPLC. A total of 672 samples were collected from 2,347 people (1015 adults, 557

students and 775 infants and children) who lived in Korea. Method validation was carried out using standard reference material (SRM),

recovery rate and limits of detection and quantification. Recovery rates for Pb and Cd using three SRMs were 94.9–101.6% and 96.7–

115.2%, respectively. Mean Pb values in FHFs and HMs were 0.146 and 0.349 mg kg-1, respectively. Mean Cd levels in FHFs and HMs

were 0.035 and 0.056 mg kg-1, respectively. The levels of total Hg in 416 samples were lower than the limit of detection. The MeHg analysis

was conducted in 45 samples and the ranges of MeHg levels in samples were N.D. – 38.92 ng g-1. Regarding to the analysis of AFs, Two

analytical methods, trifluoroacetic acid and Kobra cell derivatization methods, were compared; The latter was selected based on high

linearity and sensitivity. The limits of detection of AFs using the Kobra cell method were 0.07 – 0.32 ng g-1. Recoveries of AFs using

various matrixes such as solid, semi-solid, liquid samples and CRM were 81.81 – 119.87%. The Z-score and linearities of calibration curves

were 0.53 and 0.9996 – 0.9999, respectively. Among 241 samples, only Angelica gigas NAKAI extract products (2 products) were detected

to have 7.93 and 5.70 ng g-1 of aflatoxin G2.

AGFD 72 Reactions between polyphenolic dietary supplements and other biomolecules dictate bioactivity, bioavailability and

analysis Ann E. Hagerman, hagermae@miamioh.edu. Chemistry & Biochemistry, Miami Univ., Oxford, Ohio, US Interactions between

polyphenols and proteins have been studied for many decades, with a primary focus on the noncovalent, reversible complexes that form

rapidly in aqueous solution. These interactions have long attracted the interest of food and beverage scientists, since they are factors in

important properties including haze formation and astringency. Recent appreciation of the beneficial health effects of polyphenols has driven

additional research into interactions with proteins that may impact bioactivity, bioavailability or analytical methodology. For example, in the

blood stream, polyphenols may inhibit or exacerbate protein glycation, changing the physiological function of both protein and polyphenol.

Interaction with protein in the gastrointestinal tract may dictate uptake of polyphenols, while interaction with serum albumin may prolong the

lifetime of polyphenols after absorption. Reaction to form covalent complexes may mask the polyphenol, making it analytically inaccessible

and changing its targets and bioactivities. Unanswered questions and directions for future research will be highlighted.

AGFD 73 Rosemary: From nature to table Maria J. Jordan1, mariaj.jordan@carm.es, Cristina Martinez-Conesa1, Sancho Bañon2, Jose A.

Sotomayor1. (1) Natural Resources, Murcia Inst. of Agri-Food Research and Development (IMIDA), La Alberca, Murcia, Spain (2) Dept. of

Food Science and Technology and Nutrition, Faculty of Veterinary Science, Univ. of Murcia, Murcia, Murcia, Spain Southeastern Spain is

well known for its richness of spontaneous aromatic plants. Among the different species found, R officinalis L. should be highlighted, mainly

because of its characteristic chemical profile, in which many active components have been shown to exhibit important biological activities.

This is probably the main reason why rosemary is an important source of raw materials for several companies and industries throughout the

world. The geographical area in which rosemary grows dramatically affects its chemical composition. Such variability needs to be taken into

account, since the quality and biological activity of rosemary extracts will depend on their composition. Study of the chemical variability

exhibited by individual plants from spontaneous rosemary populations has allowed the correlation between the chemical composition and the

biological properties to be determined. Thus, the presence of eucalyptol and α-pinene as the major components in the volatile fractions

increases the bactericide capacity of oils against food borne pathogens. With regards to the polyphenolic fractions, higher bacteriostatic

activities were observed when the concentration of carnosol was higher than that of its corresponding precursor, carnosic acid. Also related to

the polyphenolic fraction in rosemary, it has been stated that at equal amounts of rosmarinic acid, the relative concentrations of carnosic acid

and carnosol do not affect its antioxidant activity. These observations suggested that rosemary could be used as an additive in animal feeding

as a strategy to confer added value to the meat. In this line, a lamb diet was supplemented with a typified rosemary extract during the

fattening stage. The main goal was to evaluate the level of deposition of diterpenic metabolites in the Longissimus dorsi muscle and any

consequent enhancement of the meat antioxidant status. The results confirmed the presence of a diterpenic metabolite (C19H22O3) in the

muscle, which conferred an improvement to the antioxidant capacity of the lamb meat.

AGFD 74 Simple UPLC–MS to monitor the presence of pomegranate in pomegranate juices Caroline Mathon2,

carolinemathon@hotmail.fr, Andrew Green2, Cynthia K. Larive1. (1) Univ of California, Riverside, California, US (2) Chemistry, Univ. of

California Riverside, Pomegranates (Punica granatum L.) – a delicious fruit once used in ayurvedic medicine, now is largely known for its

antioxidant properties, as well as its health benefits against diseases like cancer and cardiovascular diseases. These beneficial effects are

associated with the high content of tannins, which are present in many forms, including punicalagin, an ellagitannin, and anthocyanins, which

are responsible for fruit and juice coloration. Pomegranate juice is a common constituent of juice blends, and a goal of this work is to

quantify the composition of juice samples where the pomegranate is a minor component. A simple UPLC-MS method was developed to

detect the punicalagin, which is specific to pomegranate, and correlate its concentration with the pomegranate composition of juice samples.

AGFD 75 New methods and antioxidants to prevent oxidation of omega-3 oil supplements Matthew Fhaner2, Hong-Sik Hwang1,

hongsik.hwang@ars.usda.gov, Jill K. Winkler-Moser1, Erica L. Bakota1, sean X. liu1. (1) USDA, ARS, NCAUR, Peoria, IL (2) Chemistry,

Univ. of Michigan-Flint, Omega-3 oils have gained much attention recently due to their beneficial health effects. However, their

polyunsaturated fats (PUFAs) are so prone to oxidation in the presence of oxygen, heat, light, and metal ions that a strong antioxidant is

needed to prevent oxidation during manufacturing processes, transportation, and storage. Oxidation of PUFAs occurs even in our body and,

therefore, the intake of antioxidants along with omega-3 oil rich diet is suggested to overcome the oxidative stress caused by PUFAs. As our

continuing effort to discover effective antioxidants for omega-3 oil, we have examined two natural antioxidants, sesamol and gamma-

oryzanol for their antioxidant activities and compared with a synthetic antioxidant, butylated hydroxytoluene (BHT) and a commercial

natural antioxidant, rosemary extract. While gamma-oryzanol did not show an impressive antioxidant effect, sesamol was found to be a very

strong antioxidant, stronger than BHT. Compared to the commercial antioxidant, rosemary extract, sesamol showed higher antioxidant

activity at 8.4 mM due to its higher solubility in oil. Another technique to prevent oxidation of omerga-3 oil in which flowability of oil is

reduced by organogelation method will be discussed. Plant waxes added in oil as organogelators could effectively reduce oxidation rate of

omega-3 oil.

AGFD 76 Facile synthesis and characterization of curcumin metformin adduct: Potentially important gama-secretase inhibitor for Alzheimer disease Bishambar Dayal2,1, dayalbi@njms.rutgers.edu. (1) Microbiology, Biochemistry and Molecular Genetics, Rutgers Univ.,

Newark, NJ, US (2) Medicine, Rutgers Univ., Newark, NJ, US NBA

AGFD 77 Coffee-based dietary supplements contain kaurane diterpenoid glycosides inhibiting adenine nucleotide translocase in

mitochondria and reduce respiration Roman Lang1,2, roman.lang@tum.de, Tobias Fromme1,3, Anja Beusch1,2, Tatjana Lang1,2, Martin

Klingenspor1,3, Thomas Hofmann1,2. (1) Technische Universität München, Freising, Germany (2) Chair for Food Chemistry and Molecular

Sensory Science, Freising, 85354, Germany (3) ZIEL Unit Molecular Nutritional Medicine, Freising, Germany Dietary supplements

containing raw coffee extract are advertised to the consumer as an easily available source rich in antioxidants as part of a healthy diet. In

addition to phenolic antioxidants, raw coffee extracts were found to contain a series of kaurane diterpenoid glycosides that are structurally

related to carboxyatractyloside, which is reported to block oxidative phosphorylation by effectively inhibiting the adenine nucleotide

translocase (ANT) in mitochondria. After their isolation and purification from raw coffee extract, studies on the impact of the atractyligenin,

2-O-β-D-glucopyranosyl-atractyligenin, 3'-O-β-D-glucopyranosyl-2'-O-isovaleryl-2β-(2-desoxy-atractyligenin)-β-D-glucopyranoside, and 2-

O-β-D-glucopyranosyl-carboxyatractyligenin on ANT activity in isolated mouse mitochondria were performed. For the first time, the latter

glucoside was found to strongly inhibit ANT activity leading to reduced respiration. Quantitative LC-MS/MS analysis of these bioactive

phytochemicals in commercially available green coffee based dietary supplements, roasted coffees, and model roasting experiments

demonstrated the thermal instability of these kaurane diterpenoid glycosides and revealed significant amounts of these compounds in dietary

supplements depending on the way of manufacturing. Based on these data, the impact of raw coffee based dietary supplements on human

health will be discussed.

AGFD 78 Multivitamin and mineral supplements: An overview of key product issues E. T. Finocchiaro, terry.finocchiaro@pfizer.com.

Pfizer Consumer Healthcare, Madison, NJ, Vitamins and minerals (MVM) are essential micro-nutrients in foods that are needed in very

small amounts for growth and maintenance of good health. In February 2015, the Dietary Guidelines Advisory Committee (DGAC) released

their scientific report summarizing current status and trends in food and nutrient intakes. The report identified “short fall” nutrients that are

under-consumed in the USA. Consequently MVM supplementation represents an option for consumers to assure a nutritionally-complete diet

for populations that are not able to consume the recommended daily intake of micronutrients.Commercial U.S dietary supplements are

regulated by the FDA under the Dietary Supplement Health and Education Act of 1994 (DSHEA). Unfortunately many smaller

manufacturers may leverage claims language beyond what scientific evident can support. Consequently the supplement labeling can vary

widely in the nutritional language applied to marketed products. Most reputable companies leverage claims language that meets DSHEA

guidelines to assure that these claims are grounded in sound science. Like many food components, multivitamins include a complex array of

chemical entities and, as such, a variety of analytical methodologies are required to assure the precise quantification of micronutrients

throughout the product’s shelf life. In general, pharma-like delivery forms have less stability issues than the more complex food-like forms

but certain labile vitamins none-the-less require careful formulation and handling to assure the true nutrient content(s) meets the package-

claimed content. In food forms, control of chemical stability is critical to maintaining consistent, desirable visual and organoleptic attributes.

AGFD 79 Generation of reactive oxidative species during thermal and UV processing of sugars Rohan V. Tikekar, rtikekar@umd.edu.

Nutrition and Food Science, Univ. of Maryland- College Park, College Park, Maryland, US Sugars, particularly fructose, are known to

accelerate the degradation of food components such as anthocyanins and ascorbic acid during thermal and ultraviolet (UV, 254 nm)

processing. Yet, the mechanism by which this occurs is not well understood. We showed that sugars generated diverse oxidative species

(ROS) during these processing methods. Using the FOX assay, we demonstrated that hydrogen peroxide was generated from fructose during

thermal and UV processing. The concentration of hydrogen peroxide increased with the duration of treatment, presence of oxygen and a high

solution pH. In UV treatment and possiblly thermal treatment, hydrogen peroxide photolyzed further to produce hydroxyl radicals. Using a

fluorescent singlet oxygen sensor green (SOSG) dye, we demonstrated that singlet oxygen was also formed during both thermal and UV

treatment of fructose. In addition to ROS, acidic byproducts were also generated upon thermal and UV-treatment of fructose. A remarkable

similarities of the intermediates and final products between the two processes suggest that fructose undergo similar degradation process. We

expect this process to be an oxidation reaction. Glucose showed similar behavior as fructose during thermal treatment, while no effect was

observed during UV processing. Sucrose showed no ability to generate ROS during thermal or UV processing. The results of this study may

be useful in optimizing thermal and UV based processes for foods containing high amount of sugars.

AGFD 80 Lipid oxidation as a source of diverse food toxicants Bruno E. De Meulenaer, bruno.demeulenaer@ugent.be. Food Quality and

Food Safety, Ghent Univ., Zwijnaarde, Belgium Lipid oxidation is the main cause of chemical deterioration of microbiologically stable

foods. During lipid oxidation, a diversity of compounds is produced which are relevant with respect to food safety. In this presentation

special attention will be given to the presence of a number of highly reactive seconday lipid oxidation products in foods such as

malonaldehyde, 2-butenal, 4-OH-hexenal and 4-OH-nonenal. In adition the unexpected presence of epoxy fatty acids in relatively high

concentrations in a diversity of foods will be highlighted. Topics covered include the analytics of these compounds, a survey of their presence

in a variety of foods, combined with a dietery exposure assessment and risk assessement, their formation in a number of model systems and

their reactivity in complex foods with other ingredients. From the data obatined it could be concluded that the reactivity of some of these

compounds is so high that probably other molecular targets should be selected in order to evaluate their presence in foods.

AGFD 81 Evaluation of temperature effect on the concentration levels of polycyclic aromatic hydrocarbons (PAHs) in edible

vegetable oil Olatunde S. Olatunji, snf_olatunji@ymail.com, Beatrice O. Opeolu, Olalekan S. Fatoki, Bhekumusa J. Ximba. Dept. of

Chemistry, Cape Peninsula Univ. Of Technology, Cape Town Western Cape, South Africa The consumption of foods processed in reuse or

spent edible vegetable oil at high temperature portent a risk to human health. This is because heating of edible vegetable oil at high

temperatures may result in the formation of probable carcinogenic polycyclic aromatic hydrocarbons(PAHs) and heterocyclic aromatic

amines(HAA), vis-a-viz the de-hydro cyclization of olefins in the oil. In this study, levels of PAHs; phenanthrene(Phe),

benzo[a]pyrene(BaP), and benzo[k]fluoranthene(BkF), was investigated in selected refined edible vegetable oils subjected to thermal

treatments at different temperatures. Four brands of edible vegetable oils were purchased over the counter in some shops in Cape Town,

South Africa. About 50 ml of the different oils were subjected to heat treatment on hot plate at temperatures 25, 100, 150 and 200 ͦ C for 15

min. Thereafter, PAHs was recovered from each of the thermally treated edible oil in a 1:4 mixture of dichloromethane and hexane, after

alkali hydrolysis in 90% methanolic potassium hydroxide. The extracts were cleaned up using solid phase extraction, and each concentrated

to about 1 ml under nitrogen stream. The PAHs were separated and detected using a Gas Chromatograph coupled to a Flame Ionization

Detector (GC-FID). The concentrations of the examined PAHs increased with increase temperature, although the observed levels were lower

than the recommended levels suggested for BaP in smoked food.

AGFD 82 Effects of thermal and high pressure processing on chemical migration in food contact polymers John L. Koontz1,

John.Koontz@fda.hhs.gov, Yoonseok Song1, Yue Zhou2, Karthik Pillai1, Kun Zhao2, Rima O. Juskelis2. (1) Center for Food Safety and

Applied Nutrition, US FDA, Bedford Park, Illinois, US (2) Food Science and Nutrition, Illinois Inst. of Technology, Bedford Park, Illinois,

US Migration of chemical constituents from food packaging into foods is an important component of the safety assessment of new food

contact materials. The effects of thermal and high pressure processing on migration of additives from food contact polymers into foods will

be reviewed. The lack of comprehensive studies and unified results of the treatment effect of HPP on migration has led FDA to investigate

this perceived knowledge gap. Our earlier migration studies with polypropylene showed that HPP at 700 MPa for 5 min at 71 °C decreased

migration of low molecular weight surrogate compounds into Migylol 812 and 10% ethanol food simulants relative to equivalent thermal

processing. Polyethylene terephthalate (PET) pellets were loaded with four low molecular weight surrogate compounds methyl salicylate

(MS), phenyl cyclohexane (PC), methyl laurate (ML), and benzophenone (BP), followed by melt compounding at 275 °C and cast extrusion

into films. PET films were extracted with methylene chloride for 24 hours at 40 °C followed by ultrasonication to quantify initial surrogate

loading by GC/MS prior to HPP treatment and migration studies. The average concentrations (w/w) of MS, PC, ML, and BP in manufactured

PET films were 607 ± 13, 509 ± 13, 729 ± 12, and 687 ± 13 μg/g, respectively. Percent retention of surrogate in PET film after melt blending

was 69% BP, 58% ML, 34% PC, and 27% MS, which followed according to surrogate vapor pressure. Overlapping temperature profiles were

developed to isolate the pressure effect of HPP at 700 MPa for 5 min at 121 °C from an equivalent thermal process at atmospheric pressure

(0.1 MPa). Migration data acquired from HPP will confirm that the conditions of use of food contact polymers in recommended migration

testing protocols are comprehensive and ensure a margin of safety for current processing technologies.

AGFD 83 FDA update on acrylamide, furan, and other processing toxicants Lauren Jackson, lauren.jackson@fda.hhs.gov. FDA,

Bedford Park, Illinois, US Although processing generally improves the quality and safety of foods, it can decrease nutrient levels and

bioavailability and produce chemical and physical changes that result in the formation of toxic compounds. Process-induced toxic

compounds such as acrylamide and furan have gained international media attention over the past decade. In April 2002, researchers in

Sweden reported finding acrylamide at levels over 1000 µg/kg in a wide range of heated, carbohydrate-rich foods such as fried, baked and

roasted potato products, breakfast cereals, breads and crackers, as well as coffee. Soon after the discovery of acrylamide in food, scientists at

the U.S. FDA (FDA) found furan in a wide range of heat-processed foods at levels greater than were previously reported. After the discovery

of the two heat-induced toxicants in food, FDA initiated a broad range of activities on acrylamide and furan. FDA’s accomplishments include

development of analytical methods for both compounds; analysis of a wide variety of foods for furan and acrylamide; exposure assessments;

research on toxicology, formation and mitigation; and participation in international activities. FDA participated in assessments of acrylamide

and furan by the WHO/FAO Joint Expert Committee on Food Additives, which will help guide future risk management efforts. In 2013,

FDA also issued a Draft Guidance for Industry: Acrylamide in Foods which provides information to help growers, manufacturers, and food

service operators reduce acrylamide in certain foods. This presentation will provide an update on FDA’s activities on acrylamide, furan and

other processing toxicants.

AGFD 84 Metabolic and colonic microbiota transformation may alter the bioactivities of dietary food bioactives Chi-Tang Ho3,

ho@aesop.rutgers.edu, Min-Hsiung Pan2, Fereidoon Shahidi1. (1) Biochem Dept, Memorial Univ of Newfoundland, St. Johns, Canada (2)

National Taiwan Univ., Taipei, Taiwan (3) Food Science, Rutgers Univ., New Brunswick, NJ, US Epidemiological evidences throughout

the years have indicated that consumption of phytochemicals may play important functions in the regulation ofpathological and normal

biological processes. Growing information has indicated that the bioactive compounds from foods may exert beneficial effects in part by their

metabolites. The bioactive metabolites were converted by the gut microflora, liver microsomes and hepatocytes, and identified in intestinal,

plasma, feces, and urine after dietary ingestion. Surprisingly, recent studies suggest that many metabolites possess more active biological

functions than their precursors. In order to explore the possibilities of metabolites in food bioactive compounds, more clear understanding of

the metabolic pathways and the molecular targets responsible for health promotion and disease prevention are needed. Several examples from

our own research as well as from recent literature will be discussed.

AGFD 85 Metabolites of wheat phytochemicals as the exposure biomarkers of whole grain wheat intake Yingdong Zhu,

yzhu1@ncat.edu, Shengmin Sang. Center for Excellence in Post-Harvest Technol, North Carolina AT State Univ., Kannapolis, North

Carolina, US Increased whole grain consumption has been inversely associated with the risk for developing some diet-related disorders, such

as type 2 diabetes, obesity, cancer, and cardiovascular diseases. Many epidemiological studies, however, have failed to generate consistent

results on this topic due to a lack of accurate tools to assess dietary intake of whole grains. In order to better understand the beneficial health

effects of whole grains/cereal bran, biomarkers for their exposure and effects are needed. The bran fraction of the whole grain contains

important bioactive phytochemicals and is the major source of cereal fiber. The metabolism of these phytochemicals may reflect inter-

individual differences. This presentation will discuss the potential of different wheat phytochemicals and their metabolites as the exposure

biomarkers to reflect the intake of whole grain wheat.

AGFD 86 Gastrointestinal biotransformation of resveratrol and pterostilbene in mice Yue Sun, Minyue Song, Fang Li, Yong Cao,

Hang Xiao, hangxiao@foodsci.umass.edu. Food Science, Univ. of Massachusetts, Amherst, Massachusetts, US Resveratrol and

pterostilbene are members of the hydroxystilbene family of compounds commonly found in fruits such as blueberry and grapes. They have

been associated with a broad range of potential health benefits. In order to understand the molecular mechanisms underlying the beneficial

effects of resveratrol and pterostilbene, we determined their gastrointestinal (GI) biotransformation pathways in mice. Resveratrol and

pterostilbene were fed to male CD-1 mice for 35 days to achieve a stable metabolic profile in the GI tract. The major phase I metabolites of

resveratrol and pterostilbene were oxyresveratrol and pinostilbene, respectively, while the major phase II metabolites are trans-resveratrol-

sulfate and trans-pterostilbene-sulfate, respectively. It was also found that resveratrol and pterostilbene generated corresponding glycoside

metabolites, e.g. resveratrol-O-glucopyranoside and pterostilbene-O-glucopyranoside, in the GI tract. Most interestingly, the major form of

metabolites in small intestine were conjugates generated by phase II metabolism, whereas these conjugated were converted to their free

forms, e.g. oxyresveratrol and pinostilbene in the colon by microbiome. Our results further demonstrated that oxyresveratrol and pinostilbene

had considerable inhibitory effects against colon cancer cells. Overall, our results provide important information on the identities of

metabolites potentially responsible for the biological effects of resveratrol and pterostilbene in the GI tract.

AGFD 87 Biological importance of fucoxanthin and its metabolites Kazuo Miyashita1, kmiya@fish.hokudai.ac.jp, Masashi Hosokawa1,

Nana Mikami2, Yasuo Kokai2. (1) Hokkaido Univ Fisheries Scis, Hakodate Hokkaido, Japan (2) Dept. of Biomedical Engineering, Sapporo

Medical Univ. School of Medicine, Sapporo, Japan Dietary carotenoids are considered to play a role in the prevention of common chronic

diseases. Carotenoids have been implicated as important dietary nutrients having antioxidant potential. There is little doubt that, under the

right conditions, carotenoids can show their health beneficial effects by protecting cells, tissues and other structures such as lipoproteins

against oxidative damage. On the other hand, we can understand that not all of the biological activities ascribed to carotenoids must be

necessarily linked to their ability to scavenge free radicals and reactive oxygen species. Other mechanisms of action that are independent of

the antioxidant activity are likely to be also important. For the better understanding the physiological effect of carotenoids, efforts have been

sometimes required to make clear the modulation effect of carotenoids or their metabolites on specific gene and protein expressions in

biological systems. The effect is usually based on the interaction between a carotenoid or its metabolite and biological key molecule such as

receptor protein and co-activator, where specific chemical structure of carotenoid may be essential for binding to these biomolecules. From

this viewpoint, unique mechanism for the anti-obesity effect of brown seaweed carotenoid, fucoxanthin, is interesting, since this effect of

fucoxanthin is based on the induction of UCP1 in abdominal white adipose tissue (WAT) mitochondria to lead fatty acid oxidation and heat

production in the WAT. Fucoxanthin can also improve through the down-regulation of adipokines such as TNFa, MCP-1, IL-6, and PAI-1 in

WAT and up-regulation of glucose transporter 4 (GLUT4) in skeletal muscle and the promotion of its translocation to the cell membrane.

The present study reports the metabolites of fucoxanthin in human and its biological activities with their detail molecular mechanisms.

AGFD 88 Are anthocyanins PPARα agonists? Agnes M. Rimando1, agnes.rimando@ars.usda.gov, Shabana Khan2, Cassia Mizuno3,

Guang Ren4, Suresh Mathews5, Hyunsook Kim6, Wallace Yokoyama7. (1) USDA ARS, Univ., Mississippi, US (2) Univ. of Mississippi,

National Center for Natural Product Research, Univ., Mississippi, US (3) Univ. of New England, College of Pharmacy, Portland, Maine, US

(4) Univ. of Alabama at Birmingham School of Medicine, Division of Endocrinology, Diabetes & Metabolism, Birmingham, Alabama, US

(5) Auburn Univ., Dept. of Nutrition, Dietetics and Hospitality Management, Auburn, Alabama, US (6) Konkuk Univ., College of

Veterinary Medicine, Seoul, Korea (the Democratic People's Republic of) (7) USDA ARS, WRRC, Albany, California, US High-fat diet

supplemented with 2% blueberry powder has been reported to reduce abdominal fat in rats, and was associated with increased PPARα

activity. Our group also previously demonstrated an up-regulation of hepatic PPARα mRNA expression in hamsters fed diet supplemented

with 2% blueberry peel extract. It became of interest to determine whether anthocyanins activate PPARα since anthocyanins are the most

abundant polyphenolic compounds in blueberries. Anthocyanins, together with catechin, epicatechin, resveratrol and pterostilbene were

evaluated for the activation of PPARα in H4IIEC3 cells at concentrations ranging from 3.12 µM to 25.00 µM. Pterostilbene exhibited a dose-

dependent activation of PPARα similar to those of ciprofibrate and Wy-14643. The responses of resveratrol were lower than those of

pterostilbene, while the anthocyanins and catechins did not activate PPARα. Additionally, real-time PCR analysis also revealed that

pterostilbene significantly and dose-dependently (at 10, 20 and 50 µM) increased PPARα gene expression, and exhibited greater induction of

PPARα than 100 and 200 µM of fenofibrate, in H4IIEC3 cells. While low bioavailability of anthocyanins due to quick metabolism maybe

considered a factor, studies have shown that anthocyanins are found in the blood after oral administration of berries or berry extracts, with

maximum concentration being reached between 0.5 to 2 hours. Anthocyanins could therefore reach target sites for PPARα activation;

however, our present study suggests anthocyanins are not PPARα ligands.

AGFD 89 Effect of supercharging on coacervation between proteins and polyelectrolytes Allie Obermeyer, acober@mit.edu, Carolyn

Mills, Xuehui Dong, Bradley D. Olsen. Chemical Engineering, MIT, Cambridge, Massachusetts, US The encapsulation of proteins in

complex coacervate core micelles serves as a promising technology for protein drug delivery and patterning. However, a large number of

proteins do not form complex coacervate core micelles with ionic-neutral block copolymers. Unlike DNA or RNA, which possess a uniform

negative charge, proteins have a relatively low charge density, a “patchy” charged surface, and a specific, globular fold. Chemical

modification of proteins to generate a more uniformly supercharged species provides a simple strategy to generate protein based complex

coacervate core micelles. However, the fundamental understanding of the principles of coacervation between proteins and polymers is

underdeveloped. Using mass spectrometry, we were able to quantify the formal charge distribution of modified proteins. A panel of proteins

with varying charge densities was synthesized and their propensity to form coacervates with model polyelectrolytes was measured. While the

model proteins studied do not readily form coacervates in their native state, the proteins all formed coacervates once they surpassed a critical

ratio of negatively to positively charged residues. Additionally, as the protein charge density increased they formed coacervates over an

increasing range of polymer ratios. Finally, the charge ratio at maximum coacervation indicates a strong induced charging effect of the

protein in the coacervate state. These bulk coacervation studies were translated to the design of complex coacervate core micelles. The

micelles were characterized by dynamic light scattering (DLS) and transmission electron microscopy (TEM).

AGFD 90 Effect of charge patterning on polypeptide-based complex coacervation Li-Wei Chang, liweichang@umass.edu, Sarah L.

Perry. Chemical Engineering, Univ. of Massachusetts Amherst, Complex coacervation is an electrostatically-driven liquid-liquid phase

separation that occurs when aqueous solutions of oppositely-charged polyelectrolytes are mixed. Complex coacervates find application in

many fields, such as cosmetics, process food and microencapsulates for drug and gene delivery, and is affected by many factors such as the

polycation/polyanion ratio, total polymer concentration, pH, temperature, and pattern of charges present. Among these factors, the effect of

charge patterning has been rarely studied, due to the difficulty of synthesizing polyelectrolytes with the equal chain length and charge

density, but different distributions of charge. Polypeptides represent a model platform for the synthesis and study of polyelectrolytes with

precisely controlled charge patterning at molecular level. We examine the effect of charge density and charge patterning on the formation,

stability, and overall material properties of complex coacervates formed from polycations and polyanions with matched and mismatched

sequences of charged residues. This systematic investigation of the effects of charge patterning will help to elucidate design rules to facilitate

the tailored creation of complex coacervate-based materials with defined properties for a wide range of applications.

AGFD 91 Liquid-to-solid transitions in polyelectrolyte complexes Yalin Liu, yalinliu@umass.edu, H. H. Winter, Sarah L. Perry.

Chemical Engineering, Univ. of Massachusetts Amherst, Polyelectrolyte complexation has long been known to result in both liquid and solid

complexes. However, the exact nature of the liquid-to-solid transition remains an open question. To seek answers explaining these

phenomena, we will use rheology to study the nature of the liquid-to-solid transition from the liquid side. Advanced analysis methods will

enable unambiguous determination of the mechanism for this phase transition (e.g., gelation vs. glass transition). In examining the nature of

liquid-to-solid phase transitions in polyelectrolyte complexes, we will study the effects of two orthogonal chemical functionalities:

electrostatic interactions and hydrogen bonding. Salt has been shown to facilitate a solid-to-liquid transition in polyelectrolyte complexes by

acting as a plasticizing agent and softening intermolecular electrostatic interactions between oppositely-charged polyelectrolytes. Separately

from the electrostatic effects that drive polyelectrolyte complex formation, interpolymer hydrogen bonding has been shown to stabilize the

formation of solid complexes. In a manner similar to that of salt-based plasticization, the addition of urea has been shown to disrupt these

stabilizing interactions and facilitate the transition to a liquid state. Modulation of these orthogonal chemistries has the potential to enable

independent strategies for controlling the state of polyelectrolyte materials, and facilitate their use in a wide range of applications.

AGFD 92 Polypeptide complexation: From bulk coacervates to nanoscale assemblies Dimitrios Priftis, jim.priftis@gmail.com, Lorraine

Leon, Khatcher O. Margossian, Anna Tropnikova, Matthew V. Tirrell. IME, Univ. of Chicago, IL A variety of materials with diverse

structures and properties can form as a result of electrostatic interactions between oppositely charged macromolecules. Under defined

conditions, complexation can lead to a phase separation phenomenon, referred to as complex coacervation. This talk will focus on complex

coacervation of a specific category of polyelectrolytes, polypeptides. Using polypeptides as a model system we were able to identify a

number of parameters that affect the complexation (e.g. salt concentration, chirality) as well as the thermodynamics involved. Building on

this work, we designed a series of self-assembled materials including coacervate core micelles. For the preparation of these materials

copolymers consisting of polypeptide and poly(ethylene glycol) blocks were used. The key to this design strategy is the microphase

separation of coacervate domains from the aqueous solution, when the copolymers are mixed. The response of these assemblies to external

parameters will be discussed in detail with the use of a variety of experimental techniques such as TEM, SAXS and light scattering.

AGFD 93 Polyelectrolyte complex formation in acetone-water mixture Handan Acar1, hacar@uchicago.edu, Samanvaya Srivastava1,

Dimitrios Priftis1, Joao Cabaral2, Matthew V. Tirrell1. (1) Inst. for Molecular Engineering, The Univ. of Chicago, IL(2) Dept. of Chemical

Engineering, Imperial College London, London, UK Polyelectrolyte complexation is a phase separation phenomena that occurs upon mixing

of solutions of oppositely charged and sufficiently long polyelectrolytes. These polyelectrolyte complexes can vary from a liquid-like phase

with high water content to a solid phase with negligible water content depending on the strength of the interactions among the

polyelectrolytes. Effects of a range of parameters that influence polyelectrolyte complex formation, such as the ionic strength, salt

concentration, polycation/polyanion ratio, pH, molecular weight of the polyelectrolytes, and temperature, have all been studied in detail.

Polyelectrolyte complexes retain large amounts of water, and have extremely low interfacial tension between the coacervate phase and the

coexisting supernatant phase. All the theoretical calculations are based on water as solvent, so far. In this study, we investigated

polyelectrolyte complex formation in various organic solvents and their mixtures with water. Intriguing trends in complex formation in

acetone-water mixtures were observed, including persistence of the complex phase at high salt concentrations, and are ascribed to significant

differences in the dielectric constant of the two solvents. Polyelectrolyte conformation in different solvents, as explored via small angle X-ray

scattering, is also presented and aids in unraveling the underlying physics of the complexation phenomena. We also reconstruct the bimodal

salt concentration/polymer concentration phase diagram for the new acetone-water solvent.

AGFD 94 Chirality-selected phase behavior in complexes of ionic polypeptides Matthew V. Tirrell, mtirrell@uchicago.edu. IME, Univ.

of Chicago, IL Polyelectrolyte complexes present new opportunities for self-assembled soft matter. Factors determining whether the phase of

the complex is solid or liquid remain unclear. Ionic polypeptides enable examination of the effects of stereochemistry on complex formation.

Here, we demonstrate that chirality determines the state of polyelectrolyte complexes, formed from mixing dilute solutions of oppositely

charged polypeptides, via a combination of electrostatic and hydrogen bonding interactions. Fluid complexes occur when at least one of the

polypeptides in the mixture is racemic, which disrupts backbone hydrogen bonding networks. Pairs of purely chiral polypeptides, of any

sense, form compact, fibrillar solids with a β-sheet structure. Analogous behavior occurs in micelles formed from polypeptide block

copolymers with polyethylene oxide, where assembly into aggregates with either solid or fluid cores, and eventually into ordered phases at

high concentrations, is possible. Chirality is an exploitable tool for manipulating material properties in polyelectrolyte complexation. In

collaboration with: Sarah L. Perry, Lorraine Leon, Kyle Q. Hoffmann, Matthew J. Kade, Dimitrios Priftis, Katie A. Black, Derek Wong,

Ryan A. Klein, Charles F. Pierce III, Khatcher O. Margossian, Jonathan K. Whitmer, Jian Qin,<span style="font-size:11px; line-

height:17px"> and</span> Juan J. de Pablo.

AGFD 95 Marine sandcastle worm-inspired medical adhesives based on liquid-liquid phase separation Russell Stewart1,

russell.stewart@utah.edu, Monika Sima1, Ryan O'Hara2. (1) Dept. of Bioengineering, Univ. of Utah, Salt Lake City, Utah, US (2) Dept. of

Radiology, Univ. of Utah, Salt Lake City, Utah, US There remains much room for improvement of adhesives for bonding living tissue. In

an approach inspired by marine sandcastle worms, we are developing water-borne adhesives by associative macrophase separation (complex

coacervation) of synthetic copolyelectrolytes (co-PEs) that mimic the adhesive proteins of the natural sandcastle worm glue. The water-

borne, injectable adhesives can be applied to and bond fully-submerged substrates, including tissue. Several in situ setting and curing

mechanisms have been developed to harden the glue after application to tissues, including photo- and chemically initiated covalent

crosslinking. The crosslinked adhesives swell less than 1% after 30 days in physiological saline, a critical feature for adhesives intended for

tissue repair. Pre-clinical testing of the adhesives is in progress for applications in fetal membrane repair following in utero surgery and as

embolic agents to control blood flow.

AGFD 96 Self-assembled nanostructures from block copolymers for biomedical application Yasutaka Anraku, anraku@bmw.t.u-

tokyo.ac.jp. Dept. of Materials Engineering, The Univ. of Tokyo, Tokyo, Japan Nanotechnology-based medicine (Nanomedicine) has been

receiving progressive interest for the treatment of intractable diseases, such as cancer, as well as for non-invasive diagnosis through various

imaging modalities. Engineered polymeric nanostructures with smart functions play a key role in nanomedicine, including drug carriers, gene

vectors, and imaging probes. Nano-structures with 10-100 nm in size can be prepared by programmed self-assembly of block copolymers in

aqueous entity. Most typical example is the polymeric micelles with distinctive core-shell architecture. Hydrophilic shell provides polymeric

micelles with stealthiness against foreign body recognition system in the body, while inner core works as a nano-reservoir of various cargo

compounds. Furthermore, smart functionalities as nano-structures to executing the structural change responding to external and internal

signals can be installed in the polymeric micelles, thereby enabling smart therapy and diagnosis at the target site in the body. Additionally,

we have developed the first example of polyion complex vesicles (PICsomes) with a unilamellar PIC membrane obtained by the simple

mixing of water-soluble and oppositely charged block copolymers. Many advantages of them have been revealed so far, such as easy

encapsulation of water-soluble macromolecules, semipermeability of the vesicle wall, size tunability, etc. Another important aspect of

PICsomes is facile cross-linking of PIC layers using an amide coupling reagent. In fact, significantly prolonged blood circulation of

crosslinked PICsomes was demonstrated irrespective of their sizes. PICsomes are expected to be a versatile platform to deliver enzymes to

tumor for enzyme prodrug therapy, utilizing their features, such as encapsulation of enzymes and substrate-permeability. This presentation

focuses on the development of self-assembled nano-structures from block copolymers for targeted therapy of intractable disease.

AGFD 97 Beyond elastin: New peptide olymers that exhibit aqueous coacervation Ashutosh Chilkoti, chilkoti@duke.edu. Duke Univ,

Durham, North Carolina, US Elastin like polypeptides (ELPs), composed of repeats of VPGXG pentapeptides that recur in all tropoelastin

sequences, are the best studied class of peptide polymers that exhibit aqueous coacervation behavior above their cloud point, leading to the

formation of a polymer rich phase and a second, largely aqueous phase. These coacervates are thermally reversible with little to no hysteresis

and show no internal microstructure. To test the hypothesis that coacervation behavior requires a largely unstructured polymer that is capable

of temperature-triggered dehydration, we synthesized a set of ELPs that contain periodic (Ala)25 domains that are interspersed within the

VPGXG repeats in the range of 0-50% of the total chain length. The inclusion of ordered helical oligoalanine domains led to several

unexpected consequences on their coacervation behavior. First, these systems show a tunable degree of hysteresis in their cloud point

depending on the fraction of Ala residues. Second, the coacervate forms a fractal-like network structure that is absent in the control ELPs.

Third, these polymers show syneresis at high temperatures (>80ºC) that the control polymer does not exhibit. Fourth, when these

oligoalanine-containing ELPs were fused to a more hydrophobic ELP segment that does not contain oligoalanines, the diblock copolymers,

unexpectedly, form vesicles at lower temperatures (~20 ºC), which transition into spherical micelles at higher temperature (40ºC). This

system hence progresses from soluble unimers to vesicles to spherical micelles to a coacervate as the temperature is raised. In contrast, a

control dibock polymer that is missing these oligoalanine domains does not show an intermediate vesicle phase, suggesting that the phase

diagram of these oligoalanine containing ELP diblocks is considerably different from prototypical ELPs that do not contain these

oligoalanine segments. In a second line of investigation into the origins of coacervation in ELPs, we used bioinformatics to guide the

synthesis of a large family of peptide polymers that are predicted to exhibit LCST phase behavior. Analysis of the LCST phase behavior of

these polymers provides sequence heuristics to encode LCST phase behavior in intrinsically disordered peptide polymers.

AGFD 98 Directing encapsulated stem cell fate via in situ forming, growth factor-loaded coacervate microparticle-embedded

hydrogels Eben Alsberg, eben.alsberg@case.edu, Oju Jeon. Biomedical Eng., Case Western Reserve Univ., Cleveland, OH

Microencapsulation by complex coacervation, which can be spontaneously formed upon mixing oppositely charged polyelectrolytes in

aqueous solution, has been widely studied for food science, drug delivery and biomedical applications. However, there are no known

examples of cytocompatible complex coacervate systems as potential three-dimensional biomaterials for cell transplantation and tissue

engineering applications, due to the harsh physicochemical conditions necessary to typically form them (i.e., low and narrow pH range and

high temperature). Here, we report the spontaneous formation and properties of coacervate microdroplets and/or coacervate-laden

photocrosslinked hydrogels derived from the simple mixing of photocrosslinkable oxidized, methacrylated alginate and methacrylated gelatin

(GelMA) over a wide pH range at room temperature. This system enables simultaneous creation of drug-laden microdroplets and

encapsulation of stem cells in photopolymerized coacervate hydrogels under physiological conditions, which can be utilized as a novel

platform for in situ formation of localized, sustained bioactive molecule delivery to encapsulated stem cells for therapeutic applications.

AGFD 99 Coacervates of ionic polysaccharides for tissue engineering Ozge Karabiyik2, Elif Kilic Iyilik1, Gamze Kose2, Ayse B.

Kayitmazer1, bkayitmazer@gmail.com. (1) Dept. of Chemistry, Bogazici Univ., Istanbul, Turkey (2) Genetics and Bioengineering Dept.,

Yeditepe Univ. , Istanbul, Turkey Oppositely charged macroions may result as liquid-liquid phase separation, i.e. coacervation, under

certain conditions. For coacervates of hyaluronic acid (HA) and chitosan (CH), these conditions are pH, ionic strength, order of addition,

degrees of acetylation of chitosan, HA molecular weight, and charge ratio of the two biopolymers. In the first part of this study, we will

present our light scattering results about the effect of ionic strength (I) on the size of the particles. Despite a maximum in turbidity versus I

was observed for this system, radius of gyration didnot follow the same relationship. Zeta potential experiments were also done to understand

the relationship with the charge ratio of the two biopolymers in the coacervates. It was confirmed that coacervation was non-stoichiometric

for the HA-CH system. In the second part of our study, HA-CH coacervates will be applied to cell encapsulation, and the cell viability will be

shown at different experimental conditions.

AGFD 100 Complex coacervates as protein delivery vehicles: Preserved activity, controlled release rate, and in vivo efficacy Noah

Johnson, william chen, Yadong Wang, yaw20@pitt.edu. Univ. of Pittsburgh, PA Clinical translation of protein therapies faces multiples

challenges; the most significant is how to maintain bioactivity. My lab uses heparin and biocompatible polycations to form an injectable

coacervate that preserves the bioactivities of heparin-binding proteins. This includes many growth factors and morphogens. I designed the

delivery vehicle to mimic the interaction among fibroblast growth factor-2 (FGF2), heparin and FGF receptor. The effectiveness of the

coacervate delivery system is demonstrated using multiple proteins (FGF2, VEGF, HGF, HB-EGF, IL10, Shh, PDGF, NGF among others) in

multiple animal models (mice, rat, pig). The coacervate provides spatial and temporal control of the release of heparin-binding proteins. I will

discuss three applications: angiogenesis, skin wound healing, and cardiac repair post- infarction. Promising data in large animals and diabetic

animal models suggest the potential of clinical translation. Moving forward, there are challenges that will be discussed as well.

AGFD 101 Using real time measurement of galvanic electrode potentials to clock the course of Maillard reactions George P. Rizzi2,1,

georgerizzi@yahoo.com. (1) 542 Blossomhill Lane, Current Address, Cincinnati, Ohio, US (2) Chemistry, Miami Univ. of Ohio,

Middletown, Ohio, US The Maillard reaction of amino acids and carbohydrates has received widespread attention because of its relavence to

food flavor and the complex biochemistry of cell ageing. In Maillard systems redox intermediates like deoxyosones can define an

electrochemical cell capable of producing measurable voltages between a Pt and a Ag/AgCl (reference) electrode. Changes in Galvanic (zero

load) potential measurements are known to correlate with redox activity and can thereby provide a useful , non-invasive measurement to

follow the course of the reaction. In this study real time changes in galvanic potential were measured to continuously follow the course of

model Maillard reactions at 70 and 100o C. Data are presented for reactions of glycine and α- and β-alanine with typical hexoses and

pentoses in phosphate buffer at pH 7.0.

AGFD 102 Different reaction pathways generate aroma-active amino acid degradation products during fermentation, roasting and eating of cocoa Peter H. Schieberle, peter.schieberle@lrz.tum.de. Technical Univ of Munich, Freising, Germany During thermal treatment of

foods, free amino acids are easily degraded and some of them are well-known precursors of aroma-active aldehydes, acids and amines.

Commonly, their formation is suggested via the so-called Strecker reaction starting with a Schiff’s base formed from the amino group and an

alpha dicarbonyl compound, which usually stems from carbohydrate degradation at higher temperatures. Our recent findings indicated that

Strecker aldehydes are already formed in quite high amounts during cocoa fermentation, prompting us to investigate the formation of the

aldehydes in more detail at lower temperatures. For this purpose, model studies with polyphenol oxidase were performed, and the yields of

aroma active compounds as well as reaction products from a catechin template will be presented. In addition, results on the role of Amadori

products in the generation of Strecker compounds will be discussed, and the importance of both, amino acids and Amadori compounds, as

aldehyde and amine precursors will be compared to the role of the recently found oxazolines, another group of important Strecker

intermediates These compounds are able to liberate aroma active Strecker aldehydes during eating of cocoa or chocolate, respectively. This

in-mouth chemistry will be demonstrated for a few other thermally processed foods, such as malt or potato chips, respectively.

AGFD 103 On the role of Amadori-rearragement products as precursors of aroma-active Strecker aldehydes in cocoa Sandra

Hartmann, sandra.hartmann@lrz.tu-muenchen.de, Peter Schieberle. German Research Centre for Food Chemistry, Freising, Germany The

unique aroma of cocoa is a result of the fermentation process followed by roasting. While roasting, a complex cascade of reactions takes

place among which the so-called Maillard reaction between reducing carbohydrates and amino compounds plays an important role. 1-Amino-

1-desoxyketoses, known as Amadori rearrangement products (ARPs) have often been proposed as key intermediates in the formation of

Strecker aldehydes, such as methylpropanal, 3-methylbutanal or phenylacetaldehyde. To study their role as precursors of cocoa aroma

compounds, first six ARPs and their respective isotopically labeled homologues were synthesized and then an assay for their reliable

quantitation was developed based on LC/MS/MS. Quantitation of the ARP formation during cocoa fermentation and a correlation with the

amounts of Strecker aldehydes generated after roasting showed a good correlation between ARP formation/degradation and Strecker

aldehyde formation. Interestingly, the ARPs were already formed during the fermentation of cocoa beans. To elucidate the role of ARPs as

precursors of the Strecker aldehydes in “competition” with the free amino acids, an isotope enrichment experiment was performed. The

obtained data clearly suggested the ARPs as effective precursors of Strecker reaction products. Furthermore, inappropriately fermented beans

(slaty beans) showed a clearly lower amount of ARPs compared to brown beans, and thus, a lower amount of Strecker aldehydes.

AGFD 104 Formation of Strecker aldehydes and biogenic amines as a consequence of carbonyl-amine reactions initiated by oxidized

lipids Rosario Zamora, M. Mercedes Leon, Francisco J. Hidalgo, fhidalgo@ig.csic.es. Instituto De La Grasa, Sevilla, Spain Nonenzymatic

browning reactions are produced during food processing and have important consequences on nutritional and sensory properties of foods.

Many of these consequences are related to amino acid degradations. Thus, amino acids can suffer a Strecker degradation to produce many

flavors, including Strecker aldehydes, pyrazines, pyridines, pyrroles, and oxazoles, among other compounds. On the other hand, amino acids

can also suffer a decarboxylation to produce biogenic amines in a first step, which can be then converted into vinylogous derivatives such as

styrene or acrylamide. The objective of this study was to determine the reaction conditions favoring the formation of either Strecker

aldehydes or biogenic amines. Studies were carried out with phenylalanine, as a model amino acid, which was heated in the presence of

different primary, secondary, and tertiary lipid oxidation products. The formation of phenylacetaldehyde and phenylethylamine was studied

as a function of pH, concentration of reactants, water activity, atmosphere composition, time, temperature, and the presence of other amino

acids as potential competitors. The obtained results showed that it is possible to promote either the oxidative decarboxylation of the amino

acid, to produce flavors, or its simple decarboxylation, to produce biogenic amines, as a function of reaction conditions. The reaction

conditions that favor the different alternative pathways were identified.

AGFD 105 Food-borne taste modulators from mother nature and culinary art Thomas Hofmann, thomas.hofmann@wzw.tum.de. TU

München, Neufahrn, Germany Varying widely across the world, reflecting unique environmental, economic, and cultural traditions, various

drying, fermentation, cooking and roasting procedures have been empirically developed during the last millenniums and, since then, the

alluring flavor of the dishes prepared do attract consumers on a global scale. In particular, the food manufacturing techniques leading to the

most premium tastes promise to contain essential taste compounds and/or taste modulators generated from sensory inactive precursors upon

processing of the raw materials. This evolutionary refinement of food manufacturing procedures is, therefore, expected to open an interesting

avenue towards the discovery of natural taste (modulating) compounds, which might be applied as natural solutions to overcome flavor

challenges associated with the production of, in particular, sugar, salt or fat-reduced products. The presentation will highlight analytical

strategies to identify key taste compounds and taste modulators in processed food by means of a Sensomics approach.

AGFD 106 Improved detection methods for food toxin with nanotechnology Bosoon Park1, bosoon.park@ars.usda.gov, Bin Wang2,

Bingqian Xu3. (1) USDA, ARS, Athens, Georgia, US (2) Biological and Agricultural Engineering, Univ. of Georgia, Athens, Georgia, US

(3) Coll of Engr Chemistry, Univ. of Georgia, Athens, Georgia, US Food safety is a complex issue that has an impact on all segments of

society. Although most food poisoning is caused by bacteria, viruses and parasites rather than toxic substances in the food, some cases of

food poisoning is link to natural or chemical toxins. In the US, an estimated 48 million foodborne illnesses occur each year. More than 250

pathogens and toxins are known to cause foodborne illness. Traditional detection and identification methods for toxins in food typically

involve time consuming and expensive bioassays. Most of the rapid tests currently available require some sort of extraction and purification

procedure before they can detect toxins in food matrices. Recently, concern about the possibility of terrorist attack with food toxins has

prompted the development of commercial test kits for bio-defense applications. However, the methods developed previously could be used

for rapid screening of food samples with limited sensitivity. Therefore, improved sensing platforms that can detect food toxins rapidly with

high sensitivity and specificity are required for food industry. In this research advanced nanotechnology was used for the label-free detection

of ricin. Atomic force microscopy (AFM) has the ability to detect single molecule in samples, which provide highest sensitivity and the

useful information for toxin surface properties in terms of binding with anti-ricin aptamers as well as antibody. The AFM dynamic force

spectroscopy (DFS) was used to measure the single-molecule interactions between antibody or aptamer and ricin protein in buffer solution,

which maintains the physiochemical activity of ricin in bulk solution. Also, surface plasmon resonance (SPR) was used for fast detection of

ricin. Both AFM and SPR detection required special surface modification with aptamers to capture food toxins, so that surface modification

and ricin deposition protocols will be presented. The results of this study will facilitate further development of label-free biosensor for the

detection of both natural and chemical toxins in foods.

AGFD 107 Lipid rafts may involve in TFA-induced apoptosis and inflammation of human umbilical vein endothelial cells Zeyuan

Deng1,2, zeyuandeng@outlook.com, Huan Rao2, Bin Qiu1, Benxin Liu1, Jing Li1. (1) State Key Laboratory of Food Science and

Technology, Nanchang Univ., Nanchang, Jiangxi, China (2) School of Food Sci. and Tech., Nanchang Univ., Nanchang, Jiangxi, China

There is sufficient data showing that TFA do not provide any known nutritional benefits. Rather, some adverse health effects including

cardiovascular events, diabetes, compromised fetal growth and child development, and cancers have been acknowledged. This study was to

explore how trans-fatty acids activate the caspase pathway, whether there exist specific receptors induced apoptosis by comparing normal

cells and non-rafts cells treated with elaidic acid (9t18:1), linolelaidic acid (9t12t18:2) and oleic acid (9c18:1), respectively. Compared to

normal cells treated with 9t18:1 and 9t12t18:2, the cell viability increased and the number of apoptotic cells decreased in non-rafts cells

treated with 9t18:1 or 9t12t18:2 (p < 0.05), and the expression levels of pro-apoptotic proteins such as caspase-3, -8, -9, Bax, and Bid

decreased, and expression of antiapoptotic protein Bcl-2 increased (p < 0.05). In addition, Fas/FasL expression in cell membrane decreased

significantly (p < 0.05). In conclusion, the lipid rafts may involve in TFA-induced apoptosis of human umbilical vein endothelial cells.

AGFD 108 3-MCPD 1-monopalmitate induces apoptosis in NRK-52E cells via activation of p53-JNK pathway Guoren Huang1,

huangguoren@sjtu.edu.cn, Man Liu1, Haiming Shi1, Xiangjun Sun1, xjsun@sjtu.edu.cn, Liangli L. Yu2,1, lyu5@umd.edu. (1) Shanghai

Jiao Tong Univ., Shanghai, China (2) Univ of Maryland, College Park, Maryland, US 3-MCPD fatty acid esters are reported to be

nephrotoxic. However, mechanisms underlying the kidney toxicity induced by 3-MCPD esters are still unclear. Here, we reported that 1-

palmitoyl-3-chloropropanediol (3-MCPD 1-monopalmitate) inhibited the growth of NRK-52E rat kidney cells in a dose and time dependent

manner. The concentrations required for 50% reduction of cells (IC50 ) were 230.1 μM for 24 h and 151.7 μM for 48 h treatments

respectively. This is first demonstration that 3-MCPD 1-monopalmitate-mediated NRK-52E cell apoptosis may involve the activation of

ERK, JNK and p53, leading to the up-regulation of caspase 3 gene and bax/bcl2 ratio. In addition, the knockdown of p53 via shRNA

transfection significantly decreased the protein levels of p-JNK, p-c-Jun, caspase 3 and bax/bcl2 ratio, indicating the important role of p53 in

the 3-MCPD 1-monopalmitate induced apoptosis. In conclusion, the present study provided evidences that 3-MCPD 1-monopalmitate may

induce apoptosis in NRK-52E cells via activation of p53-JNK pathway.

AGFD 109 Stable isotope labeling experiments - a useful tool to identify formation pathways of food-borne toxicants Michael

Granvogl, michael.granvogl@ch.tum.de. Technical Univ. of Munich, Garching, Germany In the past, many studies have been undertaken to

mitigate the formation of the so-called “food-borne toxicants” during food processing. But, sometimes, an established pathway is not known

or well understood, leading to approaches on the basis of "trial and error". Thus, beside the development of accurate, reliable, sensitive and

selective quantitation methods mostly using stable isotopically labeled standards, the elucidation of formation pathways and parameters

influencing the generation of these toxicants is very important. This knowledge at hand enables systematic minimization strategies. The

lecture will demonstrate that the use of labeled compounds is a useful tool to get deeper insights into the formation of food-borne toxicants.

Thereby, the labeled compounds are not used as internal standards for quantitation but as precursors or intermediates to follow their reactions

in model systems or real food by mass spectrometry experiments, e.g., GC-MS or LC-MS/MS. In detail, the proof of formation mechanisms

of acrylamide, acrolein, and furan will be presented. Further, the development of quick and simple quantitation methods on the basis of

headspace GC-MS analysis will be presented. Their robustness and reliability was proven in comparison to more time-consuming

derivatization methods, exemplarily shown for the (E)-2-alkenals acrolein and crotonaldehyde by stable isotope dilution analysis (SIDA)

using [13C3]-acrolein and synthesized [13C4]-crotonaldehyde.

AGFD 110 Chemoprotection effect of catechins on detoxcity of dietary acrylamide in mercapturic acid adduct level in rats Yu Zhang,

yuzhangzju@163.com, Jun Cheng, Qiao Wang, Xinyu Chen. Dept. of Food Science and Nutrition, Zhejiang Univ., Hangzhou, Zhejiang,

China Many research outcomes regarding analysis, formation and reduction mechanism have been documented since acrylamide

contaminant was found in heat processing foods. However, few studies focus on the control of acrylamide in vivo. This study systematically

investigated the chemoprotection effect of catechins on acrylamide in rats based on biomarker level of urine mercapturic acid adducts.

Results of toxicokinetic studies showed that the half-life period of acrylamide mercapturic acid adducts ranged within 12 hours for both

female and male rats with different gavaged doses. The molar ratio of cumulative excretion of adducts in urine to the gavaged dose level of

acrylamide and the molar ratio of N-acetyl-S-(2-carbamoyl-2-hydroxyethyl)- L-cysteine (GAMA) to N-acetyl-S-(2-carbamoylethyl)-L-

cysteine (AAMA) in high gavaged dose (50 mg/kg bw) was lower than corresponding molar ratios in low gavaged dose (1 mg/kg bw).

Results of chemoprotection studies demonstrated that the molar ratio of cumulative excretion of acrylamide mercapturic acid adducts in urine

to the gavaged dose of acrylamide in the tea polyphenols, epigallocatechin gallate (EGCG) and epicatchin (EC) intervention groups increased

by 24.6%, 14.7% and 22.0%, respectively. Our study revealed that EC mainly contributes to the excretion of acrylamide via its reduction

pathway while tea polyphenols mainly contributes to the excretion of acrylamide excretion via its oxidation pathway. This finding indicated

that the 3-hydroxyl functional group of flavanols may play an important role in the chemoprotection of acrylamide in vivo.

AGFD 111 Utilization of agricultural by-products in healthful food products: Organogelators, antioxidants, and spreadable products Hong-Sik Hwang, hongsik.hwang@ars.usda.gov, Jill K. Winkler-Moser, Erica L. Bakota, sean X. liu. USDA, ARS, NCAUR, Peoria,

Illinois, US It was found that several agricultural by-products could be utilized for healthful food products. Three major applications that our

research group has been focusing on will be discussed: 1) plant waxes for trans-fat free, low saturated fat-containing margarine and spread

products, 2) extracts of corn distillers dried grains with solubles (DDGS) as antioxidants for frying oil, and 3) rice bran oil extracts as spreads

and antioxidants. Plant waxes are obtained as by-products during the oil refining process of vegetable oils such as rice bran oil and sunflower

oil. They showed strong gelation ability towards edible oils. They can be added into healthful vegetable oils to form organogels, which are

incorporated in margarine and spread products. In these products, solid fats containing high contents of saturated fats and occasionally trans-

fats, too are replaced with a small amount of a plant wax and therefore, the major ingredient in the product is the healthy vegetable oil. Corn

distillers dried grains with solubles (DDGS) are co-products of dry-milled ethanol production. We have found that corn steryl ferulates

extracted from DDGS showed strong antioxidant activity in frying oil and, therefore, they could be utilized as antioxidants. We also found

that fractions separated from crude rice bran oil at low temperatures could create a series of spreads showing promise as functional

ingredients and as alternatives to peanut butter. A rice bran oil derived spread can also extend the lifetime of frying oil and can also be

incorporated into baked goods such as bread and granola as a trans-fat free alternative to butter or shortening.

AGFD 112 Extraction and analysis of high-value compounds in agricultural and forest byproducts using water, ethanol, and carbon dioxide at elevated temperature and pressure as solvents Victor Abrahamsson, Said Al-Hamimi, Firas Jumaah, Jiayin Liu, Merichel Plaza,

Mingzhe Sun, Margareta Sandahl, Charlotta Turner, charlotta.turner@chem.lu.se. Dept. of Chemistry, Lund Univ., Lund, Sweden Water,

ethanol and carbon dioxide at elevated temperature and pressure are considered as “green and clean” solvents used in extraction and

chromatography processes. In our research, we have developed sample preparation and chromatography methods based on the use of these

solvents as extractant/mobile phase [1-3]. In particular, extraction kinetics for lipids and phenolic compounds have been studied and

described by mathematical models [3-5]. In this lecture, a background about the fundamentals of pressurized hot water, ethanol and carbon

dioxide, and mixtures of these, will be presented, and results from our latest research in sample preparation and analysis of complex samples

will be given. Especially, applications in the area of polyphenols in food/forest/agricultural industry byproducts and fat-soluble compounds in

plants and microalgae will be considered. Finally, some aspects on what makes a method or solvent “green” will be discussed [6-7].

AGFD 113 Components responsible for the functional properties of corn fiber gum Madhav P. Yadav, madhav.yadav@ars.usda.gov.

USDA, ARS, ERRC, Wyndmoor, PA Corn fiber gum (CFG) is a hemicellulose (arabinoxylan)-enriched fraction obtained by the extraction

of corn bran/fiber using a mild alkaline hydrogen peroxide process. The unique polysaccharide, CFG, with its low solution viscosity has been

proposed as a stabilizer for oil-in-water emulsions. We have verified that in some model systems, CFG can out-perform the "gold standard"

emulsifier, gum arabic. Our results have also shown that "pure" CFG fractions and the fraction adsorbed on the oil droplets contain

considerable amounts of associated lipids, phenolic acids and proteins which contribute to its emulsifying properties. The extraction of CFG

with alkaline hydrogen peroxide was investigated using different combinations of alkali concentration and time to identify the optimum

extraction condition to retain its functional groups (protein, lipids and phenolic acids). The pure CFG prepared by this process was

hydrolyzed with 1.5 N methanolic KOH at 70C for one hour to release hydroxycinnamic acids (p-coumaric and ferulic) and lipids. The

released phenolic acids and lipids were identified and quantified using HPLC with detection by both UV and evaporative light-scattering

detection. The presence of these phenolic acids, lipids and protein in CFG may contribute to its excellent emulsifying properties and may

combine to give other chemical, physical, and even nutritional properties. Understanding these critical structural elements required for

optimal emulsification properties will allow future commercial producers of CFG to provide consistent quality and functionality in their

products.

AGFD 114 Hemp waste as a potential source of valuable chemicals Andrew Hunt1, ajh134@york.ac.uk, Thomas Attard1, Camille

Bainier1, Marine Reinaud1, Alexandra Lanot2, Simon McQueen-Mason2, James Clark1. (1) Green Chemistry Centre of Excellence, Univ.

of York, York, UK (2) Centre for Novel Agricultural Products, Univ. of York, York, UK Hemp (Cannabis sativa L.) is a C3 plant that has

its origins in Central North-East Asia. Hemp fibres have always been known to be of very high quality and can be used in a number of

industries such as paper-manufacturing, textiles industries, automotive industries and bio-building industries. During the processing of hemp

for fibre production, large amounts of hemp dust are generated, which could be a potential source of valuable chemicals and add value to this

otherwise waste residue. Up to 33% of the total hemp in processing can result in dust, which is left unutilised or burnt for energy. Herein, it

is demonstrated that dust residues from fibre processing contain significant quantities of high value lipophilic molecules including fatty acids,

policosanols (fatty alcohols), fatty aldehydes, hydrocarbons, sterols, triterpenoids and cannabinoids (Cannabidiol (CBD)). Interestingly, dust

collected from different stages of the mechanical process gave rise to lipophilic extractives that have significantly different amounts of these

hydrophobic components. Of particular interest is CBD, which has low toxicity and is non-psychotropic. CBD has attracted much attention

for clinical-level studies on its therapeutic efficacy (alone or combined with various cannabinoids) in the treatment of a variety of central

nervous system (CNS) and peripheral disorders. Supercritical carbon dioxide (ScCO2) extraction was conducted on dust samples and

optimisation of the process was carried out using the factorial experimental design. Interestingly, it was found that conditions of 400 bar and

65 oC gave rise to the highest % yield of crude wax, in-depth analysis on the concentrations of each family of compounds showed that 350

bar and 50 oC gave rise to the highest yields of the majority of compounds (with the exception of fatty acids). ScCO2 has been demonstrated

as a promising pre-treatment step in an integrated biorefinery and as such this may open new doors in hemp waste utilisation. The authors

would like to acknowledge the MultiHemp project (agreement number 311849) of the European FP7 framework for financial contribution.

AGFD 115 Pressurized liquid sequential and direct extraction of phytochemicals from Dancy tangerines for their comphrensive characterization by LC–DAD–ESI-HR-MS Guddadarang Jayaprakasha1, Bhimu Patil2, bpatil@ag.tamu.edu. (1) Vegetable Fruit

Improvement Center, Texas A&M Univ., College Station, (2) Vegetable and Fruit Improvement Center, Texas A&M Univ., College

Station, Most of the present conventional extraction methods require large amount of solvents, longer extraction time and highly labor-

intensive for the extraction of phytochemicals. Additionally, extraction efficiency and reproducibility of current methods are unsatisfactory.

Recently, pressurized liquid extraction (PLE) has been emerged as rapid and reproducible promising technique for the isolation of health

promoting compounds from natural sources. This technique uses single or gradient solvents at high pressure with variable temperature above

their boiling point to extract different phytochemicals. In the present study, lyophilized Dancy tangerine fruit powder was extracted in both

sequential and directly using PLE at various temperature (40, 80, 120 and 160ºC) by different solvents including hexane, ethyl acetate,

acetone, methanol and water. All extracts were analyzed for total phenolics, radical scavenging activity and the chemical constituents were

identified by liquid chromatography-electrospray ionization-quadrupole-time of flight-mass spectrometry (LC-ESI-QTOF-MS). A database

was constructed by recording HRMS and MS/MS spectra of tangerine phytochemicals, utilizing both positive and negative ionization modes.

PLE provided the highest extraction efficiency within the shortest extraction time (<30min) compared to conventional methods. The

developed LC-MS methodology was useful for the dereplication of targeted phytochemicals within 10min. This is the first report on

combining PLE with LC–DAD–ESI/MS for the extraction and quantification of limonoids, flavonoids and coumarins from Dancy tangerines.

This project is based upon work supported by USDA-NIFA No. 2010-34402-20875, “Designing Foods for Health,” through the Vegetable &

Fruit Improvement Center.

AGFD 116 Orange peel by-products as a source of bioactive compounds John A. Manthey, John.Manthey@ars.usda.gov, Randall G.

Cameron. USDA-ARS-USHLR, Fort Pierce, Florida, US As a close approximation half of the Florida citrus crop constitutes juice processing

by-products. Citrus peel composition has been extensively studied with emphasis on pectin and the polyphenolic antioxidants, mainly

flavanones, polymethoxylated flavones, and hydroxycinnamates. The Florida citrus crop can produce upwards to 5000 tons of bioflavonoids.

Other value-added byproducts such as limonene occur in peel oil recovered during juice processing. Nonvolatile peel oil constituents are rich

in phytosterols as well as the polymethoxylated flavones. The peel flavonoids have been widely studied for their cholesterol-lowering

properties and anti-inflammatory actions, and are targets for health-based food supplements. Research is underway to characterize the active

blood serum metabolites of the citrus flavonoids, and identification of the biologically active chemical agents. New sources of peel occur

with the premature fruit drop caused by the citrus greening disease currently plaguing the Florida citrus crop. Joint recoveries of pectin,

limonene, and soluble flavonoids are being explored by the use of steam-explosion technology to extract these components from the main

bulk peel, and improve the economy of recovery.

AGFD 117 Interaction/coacervation between food proteins: Mechanisms and potential application Saïd Bouhallab1,2,

said.bouhallab@rennes.inra.fr, Guilherme Tavares1,2, Anne-Laure Chapeau1,2, Pascaline Hamon1,2, Thomas Croguennec1,2. (1) INRA,

Rennes, France (2) Agrocampus-Ouest, Rennes, France The application of fundamental physicochemical concepts for rational design of

functional assemblies from food proteins constitute a response to the growing trend toward the development of new and innovative food

products and also an opportunity to generate new protein-based supramolecular structures with new applications. Because of their

omnipresence in food systems and their biodegradability, proteins are the focus of many attempts for their use as building blocks for such

supramolecular structures. Controlled self- co-assembly of proteins can generate a variety of supramolecular structures that vary in shape,

size and density (fibrils, spherulites, nanotubes, etc). For instance, well-defined microspheres called coacervates can be formed by control

mixing of oppositely charged proteins.1 The objective of our research is to understand the mechanisms behind such spontaneous coacervation

process from molecular interaction to micro-scale characterization. In this presentation, we will summarize the results obtained on several

binary protein systems and will show that co-assembly of proteins into coacervates is a generic process that is, de facto, independent of the

amino acid composition. We will report on the requirements that drive such spontaneous co-assembly: protein conformational state and

flexibility, molar stoichiometry, total protein concentration, charge anisotropy, etc. The research challenges and the promising uses of these

supramolecular structures in food and non-food sectors (encapsulation of bioactives, design of edible films) will be discussed.

AGFD 118 Assembly of protein/polysaccharide complexes-based Pickering emulsions for nutraceutical delivery Qingrong Huang,

qhuang@aesop.rutgers.edu. Food Science, Rutgers Univ, New Brunswick, NJ Carboxymethyl Dextran (CMD) has broad applications due to

its intrinsic merit in chemical structure and universal compatibility with other biomacromolecules. Understanding the microstructure, the

interaction in CMD solutions and its complexes with globular proteins is crucial for rational development of CMD based products. In this

paper, small angle X-ray scattering and turbidimetric titration were applied to investigate CMD solutions and CMD complexes with beta-

lactoglobulin (BLG) as a function of CMD concentration. CMD solutions behave like typical polyelectrolyte solutions where chains become

collapsed due to the screening of electrostatic repulsions with concentration increase. In the CMD and BLG mixed solutions, proteins tend to

distribute along CMD chains, and the sizes of CMD/BLG complexes were determined by the combined effects of the microstructure of CMD

solution, the globular electrostatic interaction and the total charge neutrality. The complexes formed by CMD and BLG were further used to

form Pickering emulsions and encapsulate polyphenols. Their microstructures, rheological properties and digestion profiles will be discussed.

AGFD 119 Formation of a coacervate film across the oil-water interface: Stabilization of emulsions Hélène Monteillet, Mieke Kleijn,

mieke.kleijn@wur.nl, Frans Leermakers, Joris Sprakel. Physical Chemistry and Soft Matter, Wageningen Univ., Wageningen, Netherlands

Using two oppositely charged polymers of which one is soluble in oil and the other in water, it is possible to obtain an electrostatic complex

at the oil-water interface. We demonstrate this with a new oil-soluble polyanion, poly-(fluorene-co-benzothiadiazole-co-benzoic acid), in

combination with various water-soluble polycations. The polyelectrolytes on their own are not interfacial active, as shown by interfacial

tension measurements; however, when both types of polyelectrolytes are present, in the oil and water phases respectively, the interfacial

tension rapidly decreases. Confocal fluorescence microscopy verifies the presence of both polyelectrolytes at the interface. Owing to the

purely electrostatic nature of the interfacial complex, it is very sensitive to ionic strength and pH. Emulsions can be stabilized for several

weeks; using the sensitivity of the complex to pH, it is possible to reversibly make and break emulsions. Bright field images of pendent water

drops in oil during coacervation show an interesting phenomenon: overtime, the droplets become less transparent, indicating the slow

formation of the coacervate “skin” and suggesting that this is inhomogeneous on optical length scales. This motivated us to do a theoretical

study using the Scheutjens-Fleer self-consistent field theory. Although far from the practical situation we first focus on a model which is fully

symmetric with respect to chain architectures, dielectric permittivities, excluded volume interactions and concentrations of all components.

When the counter ions are non-selective (no preference for the oil or the water phase), we find that the theory does appropriately predicts the

coacervate formation at the oil-water interface. From calculated adsorption isotherms we conclude that the system follows a pseudo partial

wetting scenario, characteristic for systems that feature interactions on different length scales. The partial wet state implies lateral

inhomogeneities along the coacervate film and this possibly explains the observed loss of transparency of the pendent water drops.

AGFD 120 Complex coacervation in heteroprotein systems: A special form of macromolecular liquid-liquid phase separation Daniel

Seeman1, dseeman@chem.umass.edu, Paul L. Dubin2. (1) UMass-Amherst, (2) Dept. of Chemistry, UMass-Amherst, Amherst,

Massachusetts, US There has been a resurgence of interest in complex coacervation, a form of liquid-liquid phase separation (LLPS) in

systems of oppositely charged macroions, but very few reports describe the somewhat anomalous coacervation between acidic and basic

proteins, which occurs under very narrow ranges of conditions. Lactoferrin (LF) and beta-lactoglobulin (BLG) are among the protein pairs

that exhibit heteroprotein coacervation, a unique and relatively unexamined type of liquid–liquid phase separation (LLPS). It was previously

found that LF and BLG undergo coacervation at highly constrained conditions of pH, ionic strength and protein stoichiometry. The precise

balance of repulsive and attractive forces among these units, thought to stabilize the coacervate, is achieved only at limited conditions of pH

and I. Our purpose here is to define the process by which such structural units form, and to elucidate the forces among them that lead to the

long-range order found in equilibrium coacervates, requiring a very precise balance of repulsive and attractive forces.

AGFD 121 Complex coacervation with oppositely charged polymer and surfactant: Determination factor in the morphology of coacervated complexes during the dilution process Miyuki Miyake, miyamiyu@lion.co.jp. Fubctional Materials Sciencece research

laboratories, Lion Corporation, Edogawa-ku, Tokyo, Japan The complex coacervation system is quite useful as a surface modification in the

field of cosmetics and toiletries, especially that of coacervates with cationic polymer and anionic surfactant, which affect the hair texture

during rinsing of conditioning shampoo. The mechanism in which the coacervated complexes change the hair texture was investigated by

phase diagrams and light scattering to solubilized states and rheology and morphology observation to coacervated complexes. The high

charges of cationic polymer and anionic micelle and the flexibility of polymers conducted complexes to be densely packed. The low charges

of these and the stiffness of polymers formed looser morphology of complexes which caused hair texture to become smoother.

AGFD 122 Optimization of milk protein–native gum (tragacanth and Persian gums) interactions: Complex coacervation and soluble complexes Soleiman Abbasi, mabbasifood@hotmail.com, Fatemeh Azarikia. Food Science, TMU, Tehran, Tehran, Iran (the Islamic

Republic of) Aggregation and precipitation of proteins at isoelectric pH, can be prevented by their interaction with negatively charged

polysaccharides. However, electrostatic interaction between these negatively charged biopolymers either may lead to formation of stable

colloidal system or cause phase separation via complex coacervation. Therefore, in the present study, the efficiency of soluble fraction (SF)

of Iranian native gums [gum tragacanth (GT) and Persian gum (PG)] on formation of complex coacervation and soluble complexes with milk

proteins [sodium caseinate (CN) and whey protein isolate (WPI)] over a wide range of pH (2–7) was investigated. Furthermore, the capability

of soluble complexes on stabilization of emulsions was examined. Based on visual observation, optical density, and zeta potential

measurements, soluble complexes of CN–SFPG, CN–SFGT, WPI–SFPG, and WPI–SFGT were formed at 0.4:0.6, 0.4:0.6, 0.4:2 and

0.4:1wt% ratios over a wide range of pH (2–7), respectively. Whereas, complex coacervation of CN–SFPG (0.4:0.2 and 0.4), CN–SFGT

(0.4:0.2), WPI–SFPG (0.4:0.2 to 0.8), and WPI–SFGT (0.4:0.2 to 0.8) was only occurred at narrow pH range (2.6–3.2). Based on zeta

potential measurements, electrostatic repulsion had important role on the stability of emulsions; although, steric repulsion and high viscosity

of systems were effective, as well. With regard to our achievements, we believe that soluble complexes and complex coacervates can

potentially be used in formulation of emulsions to enhance their stability against environmental stresses as a novel emulsifiers as well as

microencapsulation of functional ingredients, respectively.

AGFD 123 Study of complex coacervation of gelatin A with sodium carboxymethyl cellulose/sodium alginate/carrageenan:Formation

of smart microparticles and encapsulation Nirmala Devi1, nirmaladevi2040@gmail.com, Tarun K. Maji2, Dilip K. Kakati3. (1) Chemistry,

Indian Inst. of Technology Guwahati, Assam, India, Guwahati, India (2) Dept. of Chemical Sciences, Tezpur Univ., Napaam, India, Tezpur,

Assam, India (3) Chemistry, Dept. of Chemistry, Gauhati Univ., Guwahati, India, Guwahati, Assam, India Complex coacervation behaviour

in some of the naturally occurring biopolymer systems was studied. Complex coacervation between gelatin A and SA/SCMC/carrageenan

was carried out for the synthesis of microparticles and encapsulation of active agents.The efficiency of complex coacervate formation was

followed by measuring viscosity, coacervate yield and turbidity of the polymer test solutions. Maximum complex coacervation for

gelatin/SCMC was found to occur at pH=3.5 and SCMC/gelatin ratio of 1:2.33 in the mixture. For SA/gelatin, effective complex

coacervation was realized at pH= 3.7 and when the ratio of the two polymers was 1:3.5. Whereas gelatin/carrageenan system showed

maximum complex coacervation at pH=3.5 and gelatin/carrageenan ratio of 2:1 in the mixture. Microparticles containing different solid and

liquid active agents such as isoniazid, ascorbic acid and oil were prepared by using the complex coacervation technique at the optimized

conditions.The encapsulation efficiency of active agent was dependent on the amount of crosslinker, active agent loading and polymer

concentration. Scanning electron micrographs (Fig.1) showed the formation of free flowing spherical microparticles on loading the active

agents. The formation and the size of the microparticles were also dependent on the amount of surfactant, crosslinker and stirring speed. The

microparticles were found to be pH responsive. The microparticles were further characterized by fourier transform infrared spectroscopy

(FTIR), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC) and X-ray diffraction (XRD) study.

AGFD 124 Variation in Maillard reaction product formation in oats from 13 cultivars Michael J. Morello, mike.morello@pepsico.com,

Bret C. Vastano. PepsiCo Global RD, Barrington, Illinois, US Oats typically undergo a thermal process, kilning, prior to their use in

consumer products. This thermal processing induces formation of Maillard Reaction products, which can influence flavor. As with many

small grains multiple cultivars are grown and co-mingled throughout any crop year. To assess potential variation in formation of Maillard

Reaction Products across a growing season, Maillard Reaction Products from 13 cultivars grown in three locations underwent thermal

processing in a pilot system designed to mimic kiln processing, and were analyzed by HS-SPME-GC-NPD. Results demonstrating the

relative variation in formation of Maillard Reaction Products across the various cultivars will be presented. Additionally, results will be

presented that demonstrate growing location had a smaller impact on formation of Maillard Reaction Products than cultivar.

AGFD 125 Characterization of key aroma-active compounds in raw and roasted mustard seeds (Sinapis alba L.) Michael Granvogl,

michael.granvogl@ch.tum.de, Eva Ortner, Peter H. Schieberle. Technical Univ. of Munich, Garching, Germany Thermal processing of food

leads to the formation of different desired quality aspects, mostly accompanied by characteristic changes in aroma, taste, and color. Thereby,

the differences in the overall aroma of the raw and heat-processed product is based on interactions of odorants, which are either formed by

reaction of different compounds or by release from specific precursors during heat-treatment on the one hand. But, on the other hand, it might

also be the case that important compounds for the overall aroma of the raw food are degraded. The lecture will present these characteristic

changes, exemplified for the seeds of white mustard (Sinapis alba L.; Brassicaceae), using the Molecular Sensory Science Concept consisting

of aroma extract dilution analysis (AEDA), identification experiments, stable isotope dilution analysis (SIDA), calculation of odor activity

values (OAVs), and, finally, recombination experiments. After identification and quantitation of 33 aroma-active compounds in raw mustard

seeds eliciting a green, cabbage-like aroma and 40 odorants in roasted seeds having a popcorn-like, coffee-like aroma, the respective OAVs

were calculated. Thereby, dimethyl sulfide (OAV = 327; asparagus-like aroma), methanethiol (186; cabbage-like, sulfury), 2-isopropyl-3-

methoxypyrazine (21; earthy, green bell pepper), 3-(methylthio)propanal (31; cooked potato-like), and 1,8-Cineol (16; eucalyptus-like) were

shown to be important aroma compounds for the raw seeds. In roasted seeds, 28 key odorants had an OAV > 1 revealing 2-furfurylthiol

(OAV = 1870; coffee-like, burnt) 3-methylbutanal (73; malty), and 2-acetyl-1-pyrroline (290, popcorn-like) as important contributors to the

overall aroma. Further, remarkably concentration changes were analyzed for, e.g., 4-hydroxy-2,5-dimethylfuran-3(2H)-one (caramel-like)

increasing from 27.7 µg/kg (raw) to 2010 µg/kg (roasted), or the formation of new compounds like 2-ethyl-3,6-dimethylpyrazine (roasty,

earthy) or 2,3-pentandione (butter-like) was proven. Possible formation mechanisms of single odorants will be presented and discussed.

AGFD 126 Defining mechanisms of flavor development in foodstuffs Devin G. Peterson1, dgp@umn.edu, Liyun Zhang1, Smaro

Kokkinidou2. (1) 225 FScN, Univ Minnesota, Saint Paul, Minnesota, US (2) Food Science and Nutrition, Univ. of Minnesota, Saint Paul,

Minnesota, US This presentation will focus on the characterization of flavors developed during the browning reactions of foodstuffs

throughout thermal processing and storage. Emphasis will be placed on aroma and taste development in food products such as cereal, milk,

cocoa, wheat, potato and fruit. Discovery of novel compounds with flavor activity and modulating attributes as well as mechanisms of flavor

generation will be discussed. Analytical approaches such as targeted sensory-guided fractionation techniques, mapping of key intermediates,

and isotopic labeling methods will be presented. An improved mechanistic understanding of flavor generation from food ingredients provides

the ability to develop higher flavor quality from process optimization rather than by the addition of flavoring materials.

AGFD 127 Formation of reactive fragmentation products during Maillard degradation of higher sugars Margus A. Glomb,

marcus.glomb@chemie.uni-halle.de, Mareen Smuda, Christian Henning. Inst. of Chemistry - Food Chemistry, Martin-Luther- Univ. Halle-

Wittenberg, Halle, Germany The amin induced fragmentation of higher sugars plays a pivotal role during the formation of browned flavors.

The shorter-chained products are reactive intermediates in the further reaction cascades leading to taste or odor active, or browned

compounds, or they are flavor active as such. The three mechanisms of fragmentation are retro-aldol-reactions, hydrolytic β-dicarbonyl

cleavage and hydrolytic oxidative α-dicarbonyl cleavage. A fourth mechanism, namely hydrolytic α-dicarbonyl cleavage, present in the older

Maillard literature was outruled as void. The mechanisms are discussed in detail for the degradation of ascorbic acid. Here, the amin

catalyzed breakdown was comprehensively investigated on the basis of isotopic labeling experiments with 13C-ascorbic acid isotopomers

and 18O2 atmosphere. As a result a multitude of carbonyl compounds, carboxylic acids and carboxylic amides was established explaining

more than 75% of the breakdown. These results can also be transferred to other reducing sugars present in foods.

AGFD 128 Characterization of color formation in juice products Laurianne Paravisini2, lparavis@umn.edu, Devin G. Peterson1. (1&2)

225 FScN, Univ Minnesota, Saint Paul, In juice products, non-enzymatic browning is the most important reaction responsible for quality

and color changes during prolonged storage. Thus far, it has been well established that ascorbic acid degradation and the Maillard reaction

(MR) are both involved in browning. The decomposition of ascorbic acid is reported to be the major degradation reaction occurring during

the storage of citrus products. Numerous studies have shown a strong correlation between the loss of ascorbic acid and an increase in

browning over time. However, the mechanisms of browning and the contribution of the precursors still remain unclear. The main objective of

this study was to characterize the mechanisms of browning by focusing on the intermediate reactive carbonyl compounds (RCS) involved in

both ascorbic acid degradation and MR pathways. The RCS composition of apple, orange and lemon juices were characterized and monitored

over 10 weeks of storage under ambient (22oC), elevated temperature (35oC) and refrigerated (4oC) conditions. The correlation between the

evolution of RCSs concentrations and the color development was then evaluated. Finally, precursors of RCSs were investigated by isotope-

labeling techniques in model systems, allowing for the identification of the potential precursors of browning in juices. The RCS composition

over time appeared to be highly dependent on the juice system and involved the degradation of both sugars and ascorbic acid. For example,

both threosone and 3-deoxyglucone were highly correlated with brown color development in all of the juice systems. In summary, RCS

intermediates from both sugar and ascorbic acid degradation were highly correlated to non-enzymatic browning in juice. This work will

provide the foundation to develop novel technology to control color formation in juice.

AGFD 129 Development and applications of surface-enhanced Raman spectroscopy in food science Lili He, lilihe@foodsci.umass.edu.

food science, Univ. of Massachusetts-Amherst, Belchertown, Massachusetts, US In this oral presentation, Dr. Lili He will introduce the

development and applications of advanced and innovative surface-enhanced Raman scattering (SERS) techniques in three different areas in

food science: food safety, food chemistry and food bioscience. In the food safety application, a single aptamer based SERS method for rapid

detection of multiple pesticides in food will be introduced. This method is able to rapidly detect and discriminate four pesticides

simultaneously in a complex food matrix (i.e. apple juice). In the food chemistry application, Dr. Lili He will talk about the fabrication of

novel lipophilic and amphiphilic gold nanoparticles to study food lipids and emulsion interfaces, respectively. In the food bioscience

application, a label-free imaging approach to study the interactions between polymethoxyflavones and cancer cells will be introduced.

AGFD 130 Primary expectations of secondary metabolites Jungmin Lee, jungmin.lee@ars.usda.gov. USDA-ARS-HCRU worksite,

Parma, Idaho, US Plant secondary metabolites (e.g., phenolics) are important for human health, in addition to the organoleptic properties

they impart to fresh and processed foods. Consumer expectations such as appearance, taste, or texture influence their purchasing decisions.

Thorough identification of phenolic compounds is key to discerning how cultivar selection, breeding strategies, environment, post-harvest

conditions, and processing methods ultimately affect food quality. Highlights on the elucidation and quantification of phenolics in grapes,

berries, culinary and medicinal herbs, along with dietary supplements will be presented; data can improve production and processing.

Discussion will include how (1) canopy, cover crop, and nutrient management alter metabolites in wine grapes; (2) winemaking conditions

influence wine structure; (3) characterizing cultivar variability in polyphenolics aiding enhanced germplasm selection in berries; (4)

processing methods alter efficiency of phenolic extraction in final products; and (5) utilizing phenolic profiles to detect adulteration.

AGFD 131 Concentration of propolis extract using hydrophobic membrane Choe Peng Leo, chcpleo@eng.usm.my. School of Chem

Eng-Engineering Campus, Universiti Sains Malaysia, Nibong Tebal Penang, Malaysia Unlike honey, propolis cannot be consumed without

solvent extraction. The solvent in propolis extracts must be reduced or eliminated to produce concentrated extract. Traditionally, vacuum

distillation, lyophilization or evaporation is used to concentrate propolis extract. The mentioned techniques are high in energy consumption,

sometimes they also involve high temperature which may cause the degradation of bioactive compounds especially flavonoid and phenolic

compounds. Hence, the potential of membrane distillation in the concentrate of propolis extract was evaluated in this work. A hydrophobic

membrane works as the barrier for liquid phase, allowing only the vapor (water or solvent) to be transported through the membrane pores

under vacuum. The driving force of the process is the partial vapor pressure difference which was commonly controlled through temperature

difference. The propolis extract was successfully concentrated using membrane distillation. However, fouling remained to be the main

obstacle in this separation technique. The fouled membrane was examined to understand the interaction between propolis components and

hydrophobic membrane.

AGFD 132 Utilization of in vitro and in vivo gastrointestinal models in the production of optimum functional food formulations Yuwen Ting1,3, pam.yt.ting@gmail.com, Yike Jiang1, Chi-Tang Ho1, Qingrong Huang2,3. (1) Food Science, Rutgers Univ., Edison, NJ,

US (2) Food Science, Rutgers Univ, New Brunswick, NJ, US (3) School of Food Science and Technology, Wuhan Polytechnic Univ.,

Wuhan, China Nutraceuticals are bioactives found in many dietary sources. Numerous publications reported their ability to prevent the

development of degenerative diseases through modulation of the physiological and physiochemical processes. Having sufficient

concentration at the target site of action is the critical factor for them to deliver the health benefits. For consumers, it is most accepted to

ingest the bioactive components through oral route since it is convenient, cost-efficient, and allows flexible dosing schedule. Thus, it is

important to develop methods that can rapidly evaluate the effects of food formulations and processing conditions on bioavailability of those

bioactive compounds. To predict the oral bioavailability of nutraceuticals, many in vitro and in vivo models have been used to select for the

optimum system and to predict the pharmacokinetic process in human. Application of those screening models will greatly benefit the

investigator when developing functional food products giving higher absorption rate of bioactive compounds.

AGFD 133 High-resolution mass spectrometry for the exploration of novel plant sterol conjugates Laura Nystroem,

laura.nystroem@hest.ethz.ch. ETH Zurich, Zurich, Switzerland Plant sterols, which are commonly applied as cholesterol lowering

ingredients in functional foods, have recently been discovered to possess also several additional technological and health benefits, like

surface activity and emulsifying capacity, as well as immunomodulating and anticarginogenic activities of steryl glycosides and steryl

phenolates. The functions of these polar steryl conjugates in plants and their metabolism in humans are still poorly understood, partially due

to limitations in their analysis. We have developed new, high-resolution mass spectrometry (HR-MS/MS) based methods for the detailed

analysis of sterol conjugates in plant based foods and biological samples, and have successfully applied them to identify new compounds and

collect detailed information on the contents and profiles of steryl glycosides and steryl phenolates in plants. Furthermore, we can

enzymatically produce these conjugates in high yields, thus facilitating the production of pure steryl conjugates for use as analytical standards

and multifunctional ingredients in functional foods.

AGFD 134 Integrated advanced multi-omics strategies: A new paradigm for agricultural and medicinal plant biotechnology Joaquim

Marques2, jmarques@wsu.edu, Doralyn S. Dalisay2, Michael Costa2, Barri Herman2, Laurence B. Davin1, Norman G. Lewis2. (1) Inst of

Biological Chem, Washington State Univ., Pullman, Washington, US (2) Inst. of Biological Chemistry, Washington State Univ., Pullman,

Washington, US The advancement and incisive application of big-data “omic” technologies are occurring at breakneck speed to resolve

long-standing challenges/bottlenecks in agricultural/medicinal plant biotechnology. Two examples are described here. First, poplar lines,

genetically engineered and purposed for their potential as biofactories to produce fine/specialty/commodity chemicals, were subjected to

multi-omics analyses. In one example, a biochemical pathway was introduced to produce the main component of rose oil, 2-phenylethanol. In

this way, we can now readily meet the world’s demand for this natural product widely used as an aroma/flavor/fragrance. Untargeted

metabolomics analyses provided new insight into the efficacy of these genetic manipulations. Secondly, combination of multi-omics datasets,

MALDI imaging mass spectrometry/laser capture microdissection enabled identification of a new step in podophyllotoxin biosynthesis (used

extensively in chemotherapy) in Podophyllum species, and unveiled an unknown biochemical pathway leading to an anxiolytic alkaloid

biosynthetic pathway. These examples are used to demonstrate the potential of these rapidly advancing technologies.

AGFD 135 Recovery and development of value-added applications of fruit juice processing byproducts Yanyun Zhao,

yanyun.zhao@oregonstate.edu. Food Sci. & Technology, Oregon State Univ., Corvallis, Fruit juice processing results in significant amount

of bio-residuals, named “fruit pomace”. Fruit pomace contain a large amount of bioactive compounds including polyphenolics, dietary fibers,

smaller amounts of proteins and minerals, and some remaining juices with acids, sugars, and other soluble substances. Disposal of pomace

has been a burden for the juice industry since the direct disposal of pomace into soil or landfills can pose potential environmental problem,

thus inhibited. Fruit pomace may be utilized for various value-added applications, including as functional food ingredient in a wide range of

food products for promoting human health and extending product shelf-life, as fermentation substrates, extraction of the bioactive

compounds, and making into biodegradable packaging materials. Through technology innovation, the tons of waste product from being a

burden can be transformed to becoming a valuable source of revenue for the juice and wine companies. This presentation will report our

studies in the recovery of the bioactive compounds from fruit pomace, and provide an overview on the bioactive compounds in various fruit

pomace, economically feasible methods to dry wet pomace for long-term storage, and examples of utilizing pomace in different food

products (from bakery goods to processed meat products) and as bulk material for developing biodegradable packaging materials.

AGFD 136 Eco-innovative polyphenol extraction using subcritical water from red and white pomace, coupled with purification by membrane processes Sami YAMMINE1, sami.yammine@u-bordeaux.fr, Xavier Vitrac2, Robin Rabagliato3,4, Martine Mietton Peuchot3,4,

Rémy GHIDOSSI3,4. (1) Université de Bordeaux USC 1219 Œnologie INRA/IPB/UBS EA 4577, Unité de recherche Oenologie, Villenave

d'Ornon, France (2) Laboratoire PHENOBIO SAS, Centre Montesquieu, Martillac, France (3) Université de Bordeaux, Institut des Sciences

de la Vigne et du Vin, EA 4577, Unité de recherche œnologie, Villenave d'Ornon, France (4) INRA, ISVV, USC 1366 Œnologie, 210

Chemin de Leysotte, CS 50008, F-33882 Villenave d'Ornon, France, Villenave d'Ornon, France Grape by-products are rich in health

promoting polyphenols. Their extraction from winery waste and their consequent purification are of special interest to produce extracts with

high added value compounds. Meanwhile, the growing concern over environmental problems associated with economic constraints, require

the development of environmentally sustainable extraction technologies. The extraction using semi-continuous subcritical water, as a natural

solvent at high temperature and pressure is a promising “green” technology. The suitable feature of subcritical water as leaching agent is its

capacity to decrease dielectric constant as a function of increase in temperature, allowing a better solubility for the compounds of interest. In

our study subcritical water extraction of polyphenols from the red and white grape pomace of Dunkelfelder, Cabernet Franc, Merlot, and

Chardonnay was performed. Semi-continuous extraction leads to crude extracts rich in different families of polyphenols. A purification step

prior to industrial usage is essential. Coupling subcritical water extraction with membrane processes, due to large array of flexibility, offers a

solution for the purification and fractioning of the crude extracts. The combined effects of extraction temperature (from 60 to 200 °C),

pressure (from 25 to 100 bar), flow rate (1 to 10 ml/min), sample mass (5, 70, 1000g) were investigated and compared to traditional solvent

extraction (1:1 ethanol/water). Optimal extraction conditions were found to be 150°C and 6ml/min irrelevant of the pressure used. These

conditions produced crude extracts containing 268 mg/100g Dry Weight (DW) of anthocyanins (+23% compared to traditional methods of

extraction) and 3406 mg/100g DW procyanidins (+34%). Subsequently, to complete the purification of the crude extract, several organic

membranes having differential molecular weight cut off points ranging from 200 Da up to 0.45 μm were tested. The results allow evaluating

both the permeate flux through the membranes and the rejection rates of the major compounds found in the crude extract. The tested

membranes have differential selectivity for polysaccharides, proteins, and different families of phenolic compounds with high purity.

Confirming the applicability of membrane separation for the fractionation and purification of pomace extracts. More research is needed to

validate the industrial up scaling and the intended application of the produced extracts.

AGFD 137 Incorporation of pressurized fluid technology in the recovery of bioactive constituents from pomace processing wastes

Jerry W. King2, kingjw100@hotmail.com, Luke Howard1. (1) Univ of Arkansas, Fayetteville, Arkansas, US (2) Dept. of Food Science ,

Univ. of Arkansas, Fayetteville, Arkansas, US Further utilization of food processing wastes is highly desirable and also has the potential for

producing economically-viable, value-added products. This presentation focuses on the use of pressurized fluids, i.e. such as compressed

carbon dioxides and water, to extract and enrich in particular naturally-occurring antioxidants, such as polyphenolic laden constituents, from

grape and berry pomaces, in an environmentally-safe and sustainable manner. In the case of the polar polyphenolic constituents, the use of

subcritical water versus supercritical carbon dioxide will be examined based on solubility parameter - molecular structure correlations. Fruit

wastes contain both lipophilic constituents and aqueous soluble components; the former group having solubility parameters (δ) in the range

of 15-18 MPa1/2 while the latter group embraces constituents having δ of 30-37 MPa1/2. Hence without the use of co-solvents, SC-CO2 is

not the optimal solvent for extracting polyphenolic-based antioxidants. Optimization when using one or both of the above media for

extraction- and fractionation-based processing will be described in terms of the following parameters: (a) pressure, temperature and

solvent/feed (S/F) ratio; (b) the time of extraction, space velocity of the fluid, reactivity of the targeted solutes to yield processing times in the

range of 10-20 min. or lower, and (c) modeling of the global extraction rate curves to assist in minimizing extraction times at S/F’s < 10-20.

The potential of ultrahigh pressure SFE to enhance the extraction of more polar constituents existing at low concentration levels in waste

pomace will also be noted thereby avoiding the use of an organic co-solvent. Scaling up of these critical fluid-based processing options will

also be described – particularly for the use of continuous feed processing, the hot-cold extraction option, and semi-continuous batch

extraction. This will a description of companies that re now producing products containing the above constituents, the resultant products, and

the integration of the critical fluid processing platforms into existing food processing operations. Finally, the cost of manufacturing (COM) of

these extracts from food/agricultural waste materials using critical fluids, will be characterized using the formula of Turton.

AGFD 138 Physicochemical challenges to recover polyphenolics from Concord grapes skins Steve Talcott, stalcott@tamu.edu. Nutrition

and Food Science, Texas AM Univ., College Station, Texas, US Polyphenolic consumption from grapes has a positive health association,

especially against inflammation and cardiovascular disease. The polyphenolic content of Concord grapes (Vitis labrusca) is a mixture of

anthocyanins, flavan-3-ols and their polymers, phenolic acids, and flavonols. Concord grapes are abundant in the US and therefore a

significant source of phytochemicals, yet relatively few value-added by-products are commercially available. Concord finds its primary

market in fruit juice and puree, leaving a residual biomass that is high in sugars and demands an immediate processing solution to limit

microbial growth. The amount of recoverable polyphenolics in grape skins is largely dependent on the method of extraction, with aqueous

systems less expensive and more universal than alcoholic solvents. Variable extraction methods were evaluated including solvent selection,

acidity, temperature, and physical conditions such as the presence of grape seeds and use of cell wall degrading enzymes. Polyphenolics were

then evaluated before and after drying and following desorption from solid phase supports such as Amberlite FPX-66 resin to remove sugars.

Although alcoholic solvent extraction was superior in total polyphenolic recovery compared to acidified water for each phytochemical class,

stability of the solvent extracts were lower (45% loss) than water extract (73% loss) under oxidizing conditions. The incorporation of either

seed tannins or soluble proteins was exceedingly detrimental to both anthocyanins and total phenolic recovery with differences ranging from

33-50% compared to a control due to hydrogen bonding and polymerization reactions. Acidified hot water added directly to grape pomace

was deemed the most viable extraction process due to its low cost and reduced interactions among polyphenolics and proteins. However, the

commercial applications for Concord grape by-products may dictate actual processing conditions ranging from dietary supplements to water-

soluble food ingredients.

AGFD 139 Comparison between antioxidant potentials of extracts from black chokeberry pomace and walnut husk using

supercritical carbon dioxide and ethanol Jonathan Wenzel3, jwenzel@kettering.edu, Thomas Dixon3, Evan Tucker3, Laron Burrows3, Nate

Dwarshuis3, Elyse Hossink1, Lihua Wang2, Michelle Ammerman1, Cheryl Samaniego1. (1) Applied Biology, Kettering Univ., Flint,

Michigan, US (2) Chemistry, Kettering Univ., Flint, Michigan, US (3) Chemical Engineering, Ketteirng Univ., Flint, Michigan, US During

processing of berries and nuts, a considerable amount of material such as pomace, husks, and shells is produced and often discarded as

compost or landfill. In the case of berries, such as chokeberries, cranberries, and grapes, the skins and seeds that make up the pomace have

higher amounts of bioactive polyphenolic compounds than the pulp which contains most of the juice. Chokeberries are shown to contain a

higher total polyphenol content and anthocyanin content than other commercially grown fruits. Health benefits that have been reported from

chokeberries include inflammation reduction, antimicrobial properties, as well as improvements in vascular health. In producing walnuts, the

husks are often discarded. Walnut husks contain tannins and other compounds and the husk has been used for treatment of intestinal parasites

and fungal infections. Supercritical fluids, due to their high diffusivity are excellent solvents for extracting chemical species from plant

matter. Supercritical carbon dioxide, by itself has a relatively low dielectric constant, and ethanol can be added as a modifier to help improve

extraction. This work evaluates the effects of pressure, temperature, and ethanol content of supercritical carbon dioxide with ethanol upon the

extraction of walnut husks and chokeberry pomace. The quality of the two plants extracts are compared and ideal extraction conditions will

be discussed. The antioxidant potential was evaluated using the total phenolic content (TPC) assay and the ferric reducing ability of plasma

(FRAP) assay. DNA protection abilities of the extracts, as well as chemical composition, will also be presented.

AGFD 140 Acrylamide – a challenge to food scientists in industry and academia Donald S. Mottram, d.s.mottram@reading.ac.uk. Dept.

of Food and Nutritional Sci., Univ. of Reading, UK The enormous improvements in the quantity and quality of food available to the

consumer since the 1950s have been possible because of tremendous advances in agricultural and food science. Multidisciplinary research

and collaboration between researchers in academia, industry and government has been key to so many of these advances. Throughout his

career Andy Taylor has sought to promote such collaborations. One of the best examples of cooperation is way in which the major problem

of acrylamide in food has been tackled. The discovery in 2002 of acrylamide, a possible carcinogen, in fried and baked potato and cereal

products caused one of the biggest challenges ever to hit the food industry. Investigations in Europe and the USA established quickly that

acrylamide derives, during the high temperature cooking of cereal- and potato-based foods, from the Maillard reaction between the amino

acid asparagine and reducing sugars. Establishing the detailed mechanism of formation proved more difficult but by far the greatest challenge

has been to mitigate acrylamide formation during cooking while maintaining the characteristic flavors and colors of fried and baked foods

that are also formed in the Maillard reaction. While complete elimination of acrylamide from food has proved to be unachievable, significant

advances have been made in reducing its level though modification to processing methods, plant breeding and agronomy. This has

necessitated multidisciplinary research involving food chemists, food technologists, biochemists, agriculturalists and plant geneticists.

Acrylamide research has seen unprecedented levels of collaboration between industry and academia, especially in Europe, and food

companies have widely shared knowledge so the levels of acrylamide foods are kept as low as is practically attainable. The next 25 years will

see increasing pressures on the agric-food industries to deliver more food for the growing world population while reducing adverse impact on

the environment. Similar levels of collaborations between academia, industry and government are necessary to achieve these new goals.

AGFD 141 2,5-Diketopiperazines – interesting markers of reaction or compounds with sensory and bioactive properties? Neil C. Da

Costa, neil.dacosta@iff.com, Michael Z. Chen. R&D, IFF, Union Beach, NJ, US 2,5-Diketopiperazines are a class of semi-volatiles

compounds ever increasingly found and reported in foods, beverages and ingredients containing thermally processed proteins and peptides.

Derived from the cyclization of two amino acids moieties, they are generally stable compounds first reported in cocoa, beer, beef and coffee

and often described as bitter tasting with few apparent applications. The combinations of cyclic dipeptides and their occurrence has increased

greatly in recent years. However in the pharmaceutical industry these compounds have been known for several years as having potential

bioactive properties, such as antitumor, antiviral, antifungal and antibacterial. This presentation is an overview of these compounds,

occurrence and reported properties.

AGFD 142 On-line aroma monitoring with mass spectrometry and link to flavor release and flavor perception Jean-Luc Le Quere,

jllequere@dijon.inra.fr. Center for Taste and Feeding Behavior, INRA, Dijon, France On-line monitoring of aroma compounds has

benefitted from the development of direct injection mass spectrometry (MS) techniques that add the time dimension to the precision,

sensitivity and robustness of MS in the analyses of volatile organic compounds. Thus proton transfer techniques such as atmospheric pressure

chemical ionization (APCI), proton transfer reaction (PTR) or more recently selected ion flow tube (SIFT) coupled to MS have been used

quite extensively for the last 10 years in the food area. These direct injection MS techniques accommodate the necessary instrumental

constraints in terms of fragmentation, speed and response (linearity and limit of detection) compatible with in vitro aroma analyses (aroma

release function of food matrix effects, process monitoring) as well as in vivo analysis, where volatiles to be analyzed are present in the

breath of human subjects. The pioneering work of Linforth and Taylor (1) in developing the so-called ‘MS-nose’ system based on APCI-MS

has allowed the development of breath-by-breath analyses also called the ‘nosespace’ technique. Starting with this pioneering work, the

presentation will review the different MS techniques available for on-line monitoring of aroma compounds with a special focus on the latest

developments. Then some in vitro and in vivo applications using APCI-MS and PTR-MS will be presented. Using a PTR-Time of Flight-MS

as a MS-based electronic nose, an efficient method of classification of brandy samples according to their origin will be described. On-line

monitoring of odorants metabolism using ex-vivo olfactory mucosa of rats will illustrate the metabolism capacity of xenobiotic metabolizing

enzymes present in high amount in the olfactory mucosa. Finally, some in vivo flavor release studies using model foods and real foods will

be discussed in relation with flavor perception with a special focus on the latest developments using dynamic sensory evaluation techniques

such as temporal dominance of sensations.

AGFD 143 Separation and concentration of trace high-impact odorants using multidimensional gas chromatography-mass spectrometry-olfactometry with integrated preparative fraction collection Lewis Jones1, Lewis.Jones@eu.effem.com, Kathleen Chu1, Bryan

White2, Andrew Ward2. (1) Mars Petcare, WALTHAM Centre for Pet Nutrition, Waltham-on-the-Wolds, Leicestershire, UK (2) JSB,

Maidenhead, Berkshire, UK Volatile extracts of food are complex mixtures of compounds and present challenges when analysed using Gas

Chromatography-Odour Port (GC-O) techniques. Some compounds can be detected reliably on the Odour Port but are below the limits of

detection (LOD) of the GC detectors and therefore, cannot be identified. Increasing the amount injected onto the GC column to improve

detection can exceed peak capacity and decrease resolution of other compounds. Multidimensional (MD) GC has been used for many years to

increase peak capacity and resolve co-eluting peaks [1], while preparative (p) GC has been used to collect fractions so as to concentrate

specific analyses before re-injection into a GC [2]. Instruments previously designed to combine both MDGC and pGC have required the

manual removal of the collected material and reinjection by an automated thermal desorption system [3]. Here we describe a MDGC system

with integrated, automated preparative fraction collection and desorption. The system comprises an Agilent 7890A GC with two low thermal

mass (LTM) ovens, which can be used for one dimensional GC-Mass Spectrometry (MS) and Olfactometry (O), to identify odour-active

areas of the chromatogram. To identify and quantify co-eluting peaks or analytes below LOD, an Agilent capillary flow technology (CFT)

Deans switch is used to heart-cut the peak or area of interest to a SIM Ice Cube cryo-trap. The cryo-trap has a large volume, and multiple

heart cuts can be collected before thermal desorption onto the second column and detection at MS and O. The presentation will show the

concentration effects (and reproducibility) of the system using test mixtures of volatile compounds, and application to real food systems.

AGFD 144 Encapsulation, multimodal perception, and its applications Gary Reineccius, greinecc@umn.edu. Food Science and

Nutrition, Univ. of Minnesota, St Paul, Minnesota, US Despite many years of research, the food and flavor industries still struggle with

improving the shelf-life of oxidizable food components (e.g. flavorings, polyunsaturated triglycerides, natural pigments, vitamins, etc.).

Microencapsulation has been a common means of offering some protection to these ingredients. Among a variety of microencapsulation

methods, spray drying is the most widely used process in the food and beverage industries for encapsulation: cost, availability and flexibility

of the process make it a good choice. Recently new tools have become available to optimize the formulation used in spray drying and the

processing parameters. Substantial understanding has been gained using these new tools that translates into manufacturing products with

longer shelf-lives. This presentation will provide an overview of global research focused on optimizing spray drying of both flavorings and

fish oils. The presentation will end with where I believe we have opportunity to further improve the performance of this process.

AGFD 145 Modelling mass transfer under simulated nasal conditions – innovative laboratory experimental systems Masayuki

Yabuki1, yabuki.masayuki@kao.co.jp, David Scott3, Loïc Briand4, Andrew J. Taylor2. (1) Kao Corporation, Tokyo, Japan (2) Mars Petcare,

Leicestershire, UK (3) Univ. of Nottingham, Leicestershire, UK (4) Center for Taste and Feeding Behaviour, Dijon, France An in vitro

experimental system was developed to investigate uptake, retention and release of odorants by the human olfactory mucus layer including

Odorant Binding Proteins (OBPs). To mimic the situation in the human nose, (when odorants in the gas phase pass over the olfactory

epithelium and odorants transfer between the gas phase and the liquid phase and finally to the olfactory receptors (ORs)), selected gaseous

odorants were introduced into a 100-mm section of a polar, deactivated capillary in which aqueous rat-OBP3 films (about 1 µm) were

formed, and the change in the gas-phase concentration of the outflow gas was monitored in real time using Atmospheric Pressure Chemical

Ionization - Mass Spectrometry (APCI-MS). Since functional human OBPs are not yet available, the well-characterised rat-OBP3 was used.

Benzaldehyde, 2-methylpyrazine, 2-isobutyl-3-methoxypyrazine, 2-isobutylthiazole and 2,4,5-trimethylthiazole were chosen because they

exhibited a broad range of dissociation constants with rat-OBP3 and because they were amenable to detection by on-line APCI-MS. All the

odorants were quantitatively bound by rat OBP3, which resulted in an effective concentration of the odorants in the aqueous layer (about

50,000-fold). Odorant release from the rat-OBP3-odorant complex into the gas phase showed that odorant release was governed by the

dissociation constant of the complex and the flow rate of odorant-free air. When two odorants were introduced into the system, odorant

uptake and release were influenced by the method of introduction and their relative affinities for the protein. Because rat-OBP3 exhibits

typical odorant binding characteristics, the results not only provide fundamental information on the kinetics of odorant mass transfer induced

by the presence of OBPs in the olfactory mucus layer but also support the possibility that vertebrate OBPs may facilitate the accumulation of

odorants in the olfactory epithelium.

AGFD 146 Biology of taste: Studies of the order Carnivora Gary K. Beauchamp, beauchamp@monell.org, Peihua Jiang. Monell

Chemical Senses Center, Philadelphia, Pennsylvania, US Each animal species lives in a separate sensory world that is coordinated with its

chemical ecology. A dramatic example of this occurs for the chemical sense of taste where the interrelationships between sensory perception

and diet choice are clearly evident. The fundamental underlying hypothesis for the existence of a small number of basic or primary taste

qualities (sweet, bitter, sour, salty, umami and perhaps a few others) is that these qualities evolved to detect and to guide adaptive responses

to critical nutrients and potential poisons. We have studied members of the order Carnivora with the goal of understanding how taste

receptors and taste perception in these species are related to different feeding ecologies with a particular focus on sweet and bitter

compounds. This order is instructive because some Carnivora species are obligate carnivores (e.g. cats), others are more omnivorous (e.g.

dogs), whereas others are strictly herbivorous (e.g. giant pandas). Many years ago, we demonstrated that domestic and wild cats (Felis and

Panthera) are indifferent to all sweeteners tested but are highly responsive to certain amino acids. Later we demonstrated that the cat’s

indifference to sweeteners can be explained by the pseudogenization of the Tas1r2 gene which encodes the T1R2 sweet receptor. From this,

we reasoned that other exclusively meat-eating species might also have an inactive form of this gene. Indeed, sequencing of the entire coding

region of Tas1r2 from twelve carnivore species revealed that seven of these species, all exclusive meat eaters, had independently fixed a

defective Tas1r2 allele. More recently, we have initiated investigations of bitter taste in Carnivora with special attention to cats. We have

been testing the prediction that obligate carnivores should have reduced responsiveness to bitter compounds since it is presumed that bitter

taste perception functions primarily to insure avoidance of plant-based toxins. In addition to advancing mechanistic understanding of how

taste perception is coordinated with diet at the molecular level, these studies also may help in the development of novel screening tools to

enhance and improve the diet and health of companion animals such as domestic cats. This work was supported by NIH-NIDCD grants

DC0101842 and 1P30DC011735 and by Monell Institutional funds.

AGFD 147 Understanding colloidal stability and thermal transitions in polyelectrolyte complexes Yanpu Zhang1,

yanpuzhang@tamu.edu, Dariya Reid1, Erol Yildirim2, Hanne S. Antila2, Ran Zhang2, Maria Sammalkorpi2, Jodie L. Lutkenhaus1. (1)

Chemical Engineering, Texas A&M Univ., College Station, Texas, US (2) Dept. of Chemistry, Aalto Univ., Espoo, Finland Polyelectrolyte

complexes (PECs) form by mixing polycation and polyanion solutions together. One challenge for PEC processing and application is that

their physical properties are often time-dependent. In this work, we examine the influences of polycation/polyanion mixing ratio and ionic

strength on the colloidal stability of PECs made from strong polyelectrolytes poly(diallyldimethylammonium chloride) (PDAC) and

poly(sodium 4-styrenesulfonate) (PSS). Physical properties such as turbidity, hydrodynamic size, and zeta potential are investigated as a

function of time. The results are used to deduce various critical values that mark the boundary at which a PEC suspension is either colloidally

stable or unstable. We discuss these results in relation to the stepwise aggregation model that depicts the aggregation of primary PEC

particles into larger secondary particles. Finally, we perform detailed molecular dynamics simulations to examine the structure and effective

charge distribution of the PECs at varying mixing ratios and salt concentrations to support the experimental findings. These results emphasize

the time-dependent, non-equilibrium nature of PECs and provide useful boundaries for future processing approaches. Thermal properties are

another import aspect in understanding the nature of PECs. Polyelectrolyte multilayers (PEMs), which are also formed from oppositely

charged polymers share many similarities in structure and properties with PECs. The thermal properties of PEMs have been studied in

various systems and the results show that they undergo a thermal transition in which both water and monovalent counter-ions are involved.

The transition to-date has only been demonstrated with PEMs and the question remains as to whether the transition is universal to PECs.

Here, we will present our investigation of the thermal transition in PECs and compare them to that of PEMs. From the results, we draw

conclusions about the nature of the transition and its relationship to the overall structure of the PEM or PEC.

AGFD 148 Thermal transition in polyelectrolyte complexes via LCST mechanism Erol Yildirim1, Yanpu Zhang2, Ran Zhang3, Jodie L.

Lutkenhaus4, Maria Sammalkorpi5, maria.sammalkorpi@aalto.fi. (1) Dept. of Chemistry, Aalto Univ., Helsinki, Finland (2) Texas A&M

Univ., College Station, Texas, US Hydrated polyelectrolyte (PE) complexes and multilayers undergo a well-defined thermal transition that

bears resemblance to a glass transition. Even though its origins are not well understood, this transition of the complex coacervate phase is

widely used in, e.g., thermo-responsive drug delivery and in the emerging field of saloplastics. Here, we probe via molecular simulations

interconnected with modulated differential scanning calorimetry (MDSC) and quartz crystal microbalance with dissipation (QCM-D)

experiments the fundamental nature of this thermal transition. Our findings show the diffusion behavior, hydrogen bond formation, and

bridging capacity of water molecules plasticizing the complex experiences a sudden change at the transition temperature. We quantify the

behavior and map its chemistry specificity through comparison of strongly and weakly charged PE complexes, as well as, different ionic

strengths and species in the system. We conclude the transition is actually via a lower critical solution temperature (LCST) type mechanism

and not a glass transition as previously supposed.

AGFD 149 Polyelectrolyte complexes of DNA and polypeptides Michael J. Lueckheide1,2, milueckheide@gmail.com, Lorraine Leon2,

Jeffrey Vieregg2, Matthew V. Tirrell2. (1) Physical Chemistry, Univ. of Chicago, IL(2) Inst. for Molecular Engineering, Univ. of Chicago,

IL Polyelectrolyte complexes form upon mixing oppositely charged polymers in solution. The complexes formed include liquid-like

complexes called coacervates, and solid complexes called precipitates. In the case of coacervates, the initial complexation of the polymers

produces coacervate droplets that can coalesce to form a distinct macroscopic phase. Tethering a neutral, hydrophilic polymer to the

polycation or the polyanion forms a diblock copolymer; diblock copolymers can form core-shell structures called micelles. Polyelectrolyte

complexes can be formed using negatively charged DNA or other therapeutic nucleic acids for applications in gene therapy; these complexes

are often called polyplexes. In this work, DNA is the anionic component of the complexes of interest, and biocompatible polypeptides, like

poly-L-lysine, serve as the cations. Many variables have been shown to influence the complexation process; these include salt concentration,

polymer mixing ratio, polymer chain length, and polymer charge density. We hypothesize that the hybridization state of the DNA will also

have an impact. Our use of precisely defined, monodisperse DNA strands and polypeptides allows us to easily vary polymer lengths and

charge densities to understand the conditions at which DNA-polypeptide complexes phase separate, and what types of complex are produced.

We use methods including turbidity and optical microscopy to characterize solutions of DNA and polypeptides while varying solution salt

concentration; polymer lengths, mixing ratios, and charge densities; and DNA hybridization state. The results of this study may also provide

insight into polyelectrolyte complex micelles formed from DNA and a block-copolymer. The inner cores of the micelles form via the same

electrostatic interactions that create polyelectrolyte complexes, so we expect them both to be influenced by the same variables.

AGFD 150 Complexation of linear poly(ethylene imine)/poly(acrylic acid) and branched poly(ethylene imine)/metal ions: The effect

of ionic strength, molar ratio, and pH Huan Zhang, hz29@zips.uakron.edu, Nicole Zacharia. Dept. of Polymer Engineering, Univ. of Akron,

Akron, Ohio, US Polyelectrolyte complexes (PECs) have attracted considerable interest in a range of applications. This includes

polyelectrolyte multilayers (PEMs), which are thermodynamically very similar to complexes, which present a wide range of applications,

such as sensors, separation membrances, coatings, and barrier materials. Therefore the investigation of thermodynamics and kinetics of

complexation of polyelectrolyte becomes important. For weak polyelectrolytes, complexation is readily affected by surrounding environment

(i.e. ionic strength, pH, solvent, additives, and temperature). In this work, the complexation of linear poly(ethylene imine) (LPEI) (as

polycation)/poly(acrylic acid) (PAA) (as polyanion) was investigated in aqueous solutions under different pH, concentrations of

polyelectrolytes and salts, and the molar ratios of LPEI/PAA. The stability of LPEI/PAA complexes was studied as well. Considering

coordination bonds can be formed between poly(ethylene imine) (amine group) and metal ions, which can affect the properties of PECs, eight

different metal ions were used to study the interactions with branched poly(ethylene imine) (BPEI), which are alkali metal ions (KCl,

KNO3), alkaline earth metal ion (MgCl2), transition metal ions (Fe(NO3)3, AgNO3, Cu(NO3)2, ZnCl2), and lanthanide (LaCl3),

respectively. Dynamic light scattering (DLS) and phase analysis light scattering (PALS) were employed to analysis the particle size and zeta

potential of complexes. Fourier transform infrared (FTIR) and X-ray photoelectron spectroscopy (XPS) were mainly used to study the

interactions between BPEI and metal ions.

AGFD 151 Hydrogen bonded polymer complexes with hydrophobic associations Yuanqing Gu2, Robert A. Weiss2, Nicole Zacharia1,

nzacharia@uakron.edu. (1) Dept. of Polymer Engineering, Univ. of Akron, Akron, Ohio, US (2) Polymer Engineering, Univ. of Akron,

Akron, Ohio, US Complexes formed between polymers that are capable of hydrogen bonding are well known to be materials with many uses

including drug delivery. Such interpolymer complexes are capable of encapsulating hydrophobic small molecules and therefore dispersing

them in aqueous solutions. While these materials have interesting solutions properties, when dried they are often brittle. One of the goals of

our work is to improve mechanical properties of these materials by incorporating different types of secondary interactions. In this work,

copolymers of acrylamide and a fluorinated group, 2-(N-ethylperfluorooctance sulfonamide), are complexed with polyacrylic acid. These

fluorinated copolymers have been shown in other work to be able to be used to make toughened hydrogels. Acrylic acid and acrylamide

groups hydrogen bond with one another, and then the fluorinated repeat units are able to form hydrophobic associations which can act to

toughen the complex. In this work, interpolymer complexes are formed between polyacrylic acid and homopolymers of

polydmethylacrylamide and then between polyacrylic acid and the fluorinated copolymers. Characterization of these materials is done with

FTIR, DSC, and rheology to show the diferences in properties between the complexes with and without the hydrophobic associations.

Several properties are noticed in the fluorinated materials; they are more tough than the complexes without the fluorinated groups and there

are changes in Tg as observed by DSC.

AGFD 152 Mineral nutrient profile of orange juice Murat Azik, muratazik@msn.com, Dorothy McLean. Scientific Research Dept.,

Florida Dept. of Citrus, Lake Alfred, Florida, US Citrus fruits and juices contain organic compounds and inorganic minerals. The major

mineral nutrients in orange juice are potassium, phosphorus, calcium, and magnesium. Orange juice is also known having very low

concentration of sodium that is accepted as zero by FDA label rule. In addition, there are trace levels of minerals in orange juices, like

manganese, copper, iron and zinc that are essential not only for orange trees but also for the human body at certain quantities. It is expected

that commercially available orange juice types; not from concentrate (NFC), from concentrate (CON) and reconstitute (RCO) should have

similar levels of mineral constituents at 11.8 degree Brix. In this study, commercial orange juice samples; NFC, CON and RCO collected all

around the year from the stores in Florida were monitored and compared with each other and to the USDA nutrient database for their mineral

nutrient composition. All the samples were microwave digested with nitric acid and concentrations of Na, Mg, P, K, Ca, Mn, Cu, Fe and Zn

were measured utilizing Inductively-Coupled Plasma Mass Spectrometer (ICP-MS) with Collision Cell and Kinetic Energy Discrepancy

mode. The data showed that the average concentrations, amount per serving, of Na and Ca were increasing consecutively by juice type, NFC

< CON < RCO as 1.43 ± 1.03; 23.7 ± 3.10 < 2.51 ± 1.67; 26.7 ± 3.43 < 7.67 ± 4.09; 34.0 ± 3.90 mg/240 mL for the samples collected in

2012 – 2013. The quality of water used for juice reconstitution may be a major factor for the higher values of Na and Ca in the concentrated

orange juices (CON and RCO) than that of not from concentrate (NFC) ones. These results suggest that orange juice types should be

evaluated and classified separately for their nutrients.

AGFD 153 Residual effects of low and/or high temperature treatment at mature green stage on volatile production of tomatoes at following ripeness stages Libin Wang1,2, Baldwin Elizabeth1, Anne Plotto1, Jeffrey Brecht3, Zhifang Yu2, Jinhe Bai1,

jinhe.bai@ars.usda.gov. (1) USDA, ARS, HRL, Fort Pierce, Florida, US (2) Nanjing Agricultural Univ., Nanjing, China (3) Horticultural

Sciences Dept., Univ. of Florida, Gainesville, Florida, US Mature green ‘FL 47’ tomatoes were exposed to heat (52 °C water for 5 min)

and/or cold (5 °C for 4 d) stress and the residual effects on volatile production during ripening at 20 °C were determined. Fruit were sampled

directly after each treatment, and then at breaker, turning, pink and red stages. Results showed that chilling, although it did not cause visual

injury, substantially slowed the ripening process, and suppressed ethylene production and respiration rate. When fruit turned red, 8 out of 11

important flavor volatiles in ‘FL 47’ tomatoes suffered a significant reduction in chilled fruit. Although it advanced the ripening process,

heating had less impact on volatile production at the red-ripe stage in agreement with sensory panel results. On the other hand, heating prior

to cold storage alleviated the chilling-caused reduction of ethylene during ripening. Meanwhile, 6-methyl-5-hepten-2-one, 2-methylbutanal

and 2-phenylethanol were higher in heating + chilling treated fruit at the red-ripe stage, which was consistent with sensory panel results in

that panelists perceived more tomato flavor in heating + chilling treated fruit than fruit that were chilled only.

AGFD 154 Use of foliar fungicide spray for control of HLB-related pre-harvest fruit drop Wei Zhao1, Jinhe Bai1,

jinhe.bai@ars.usda.gov, Greg McCollum1, Tim Gottwald1, Anne Plotto1, Baldwin Elizabeth2. (1) USDA, ARS, HRL, Fort Pierce, Florida,

US (2) Horticultural Research Laboratory, USDA-ARS , Ft. Pierce, Florida, US In a recent study, high incidence of Diplodia colonization

(Diplodia natalensis or Lasiodiplodia theobromae) was found in HLB-symptomatic orange (presumed pathogen, Candidatus Liberibacter

asiaticus, Clas) calyx abscission zones (AZ-C), and the fungal infection was correlated with fruit ethylene production (R2 = 0.70) and

reduction in fruit detachment force (FDF, R2 = 0.73) along with an increase in postharvest stem end rot. This suggested presumptive

involvement of the fungus in the excessive fruit drop. Therefore, in this study, the effect of fungicide application (Quadris Top, Syngenta

Canada Inc.), on fruit drop was evaluated in a HLB-affected grove on five citrus cultivars (Navel Orange, Early Gold Orange, Midsweet

Orange, Murcott Tangor, and Ruby Red Grapefruit). Samples were collected at multiple time points for FDF measurement and Diplodia titer

detection by qPCR. Fruit drop count and number of fruit remaining on the tree were recorded periodically and the fruit drop ratio was

calculated. Quadris Top spray significantly reduced the fruit drop ratio on ‘Early Gold’ (P<0.05), ‘Midsweet’ (P<0.05) and ‘Murcott’

(p<0.001) over the season, and reduced fruit drop by a cumulative 45%, 30% and 46%, respectively. Consistent with this, FDF for the

sprayed group was significantly higher than for controls. Quadris Top did not have an effect on ‘Ruby Red’ grapefruit for either FDF or fruit

drop ratio; and no effect for fruit drop ratio for ‘Navel’, although sprayed ‘Navel’ fruit had a higher FDF. The average Diplodia Ct values

were higher in sprayed groups for ‘Early Gold,’ ‘Midsweet’ and ‘Murcott’ (indicates lower titers) than in controls, but not for ‘Navel’ or

‘Ruby Red’ Grapefruit. However, Diplodia titers in AZ-C increased in the both groups as the season progressed, indicating that the foliar

spray of Quadris Top was unable to totally prevent Diplodia from invading fruit tissues. In another experiment, samples of AZ-C were taken

from Hamlin fruit that dropped when trees were shaken for comparison to fruit that remained on the tree Analysis by qPCR for Diplodia and

Clas DNA showed that the “dropped” fruit AZ-C had lower Ct values (higher titers) for both organisms which was most significant for

Diplodia. Optimization of the formula, dosage and timing of application is needed to improve the efficacy of the fungicide foliar spray and

avoid resistance development by the fungal pathogen in control of HLB-related fruit drop.

AGFD 155 Self-assembly of two-way nanotubes by proteolysis of wheat bran albumins with protease V8, in presence of calcium ions Guadalupe Chaquilla-Quilca1, Rene Renato R. Balandran-Quintana1, rbalandran@ciad.mx, Jose A. Azamar-Barrios2, Gabriela Ramos

Clamont-Montfort3, Ana M. Mendoza-Wilson1, Jorge N. Mercado-Ruiz1, Tomas J. Madera-Santana1, Yolanda L. Lopez-Franco4. (1)

CTAOV, Centro de Investigacion en Alimentacion y desarrollo, AC, Hermosillo, Sonora, Mexico (2) Fisica Aplicada, CINVESTAV-Merida,

Merida, Yucatan, Mexico (3) Ciencias de los Alimentos, Centro de Investigacion en Alimentacion y Desarrollo, AC, Hermosillo, Sonora,

Mexico (4) Coordinacion de Tecnologia de Alimentos de Origen Animal, Centro de Investigacion en Alimentacion y Desarrollo, AC,

Hermosillo, Sonora, Mexico Wheat bran contains more than 16% w/w of proteins that are underutilized, which causes an interest for

alternative uses, such as nanoparticle production. Among the proteins of wheat bran are included the albumins, which are easily extracted

with water. These are globular proteins with significant amounts of acidic, hydrophobic and aromatic amino acids, predicting a wide range of

non-covalent intra- and inter molecular interactions. The latter is important for the formation of protein nanoparticles by self-assembly

processes. For the self-assembly to occur molecular blocks are required, which can be obtained by proteolysis with specific proteases.

Furthermore, the presence of divalent ions provides additional possibilities of intermolecular electrostatic interactions, so that the potential

range of structures to be formed is wide. Considering the above, in the present work it was hydrolyzed the albumin fraction of wheat bran

with the V8 protease. Calcium chloride was added to the reaction mixture for assaying a range of molar ratios of protein:protease:Ca2+. The

hydrodynamic size and morphology of the reaction products were characterized by dynamic light scattering and scanning electron

microscopy, respectively. In general, it was observed that proteolysis resulted in the formation of lobular shaped nanostructures, imbibed into

a matrix; the higher the protein to protease ratio the better the definition. The addition of CaCl2, in an increasing molar ratio, transformed

gradually the matrix into strands, so that for the largest molar ratio were observed strands of 200 nm in diameter and several microns in

length. Under these conditions, what previously was seen as lobular shape nanoparticles it seems to be short branches of the strands. After

ultrasonication and subsequent visualization by electronic scanning microscopy in STEM mode, it was found that the strands are, in fact,

two-way nanotubes, 100 nm internal diameter, 200 nm outer diameter and more than 35 mm length.

AGFD 156 Synthesis of wheat bran albumin nanoparticles by a cold gelation/desolvation method Jesus G. Luna-Valdez1, Rene Renato

R. Balandran-Quintana1, rbalandran@ciad.mx, Jose A. Azamar-Barrios2, Gabriela Ramos Clamont-Montfort3, Ana M. Mendoza-Wilson1,

Jorge N. Mercado-Ruiz1, Tomas J. Madera-Santana1, Agustin Rascon-Chu1. (1) Coordinacion de Tecnologia de Alimentos de Origen

Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, Hermosillo, Sonora, Mexico (2) Fisica Aplicada, CINVESTAV-Merida,

Merida, Yucatan, Mexico (3) Ciencias de los Alimentos, Centro de Investigacion en Alimentacion y Desarrollo, AC, Hermosillo, Sonora,

Mexico The water soluble proteins of wheat bran, i.e. the albumin fraction, is easily extracted and has a significant content of Asp and Glu,

which could make such proteins be feasible for the fabrication of nanoparticles through adaptations to the method of cold gelation. This

method includes a pre-heating step to a protein suspension, at basic pH, to denaturate the protein molecules and to expose negative charges to

subsequently be crosslinked with a divalent cation, usually Ca2+. The method has proven to be successful for fabricating firm gels from

protein isolates, but in cases such as the wheat bran albumin fraction, where other components are co-extracted and further purification of

proteins is not attractive because of economical reasons, the gel matrix is disrupted so that gels are turned weak. However, this circumstance

and the dual role of the calcium as agent of both desolvation and crosslinking, could be exploited to fabricate nanoparticles. In the present

work was assayed the cold gelation/desolvation of the albumin fraction of wheat bran with CaCl2. Aggregates >5 mm were formed after

addition of CaCl2 to preheated wheat bran albumin suspensions, as detected by dynamic light scattering. Scanning electron microscopy

showed that such aggregates consisted of spherical nanoparticles with diameters between 80 and 100 nm, immersed into a matrix composed

mainly by polysaccharides. This matrix was disrupted by ultra-sonication and the individual nanoparticles were visible by scanning electron

microscopy in transmission mode. This is the first report on the formation of spherical nanoparticles from wheat bran albumins. The main

features of the cold gelation/desolvation method is that takes advantage of other non-protein components present in the albumin fraction and

avoids the use of ethanol/acetone and glutaraldehyde as desolvation and crosslinking agents, respectively, as described currently in the

protocols found in literature about the albumin nanoparticles fabrication.

AGFD 157 Improvements in the measurement of chlorophylloids in soybean oil Avrom C. Litin, alitin@comcast.net, David D. Brooks.

Innovation Center, Oil-Dri Corporation of America, Chicago, Illinois, US An improved procedure using HPLC with fluorescence detection

for the measurement of chlorophylloids in refined bleached soybean oil was developed. These improvements allow a simple and rapid

method for the analysis of chlorophylloids in products including chlorophyll, pheophytin and pyropheophytin in refined bleached soybean

oil. By exchanging the standard photomultiplier tube in the fluorescence detector with a red-sensitive Hamamatsu R928HA PMT, a 300 fold

increase in sensitivity was achieved. A direct analysis of diluted soybean oil was performed without further sample preparation. Calibration

of the analysis was performed by quantification of purified chlorophylloids by UV/VIS spectroscopy.

AGFD 158 Impact of food preparation on total phenolic contents and anti-oxidant capacities of regularly consumed botanicals Lu

Yu1, yulu0640514@gmail.com, Boyan Gao1, raphaelgao1985@gmail.com, Thomas T. Wang2, Liangli L. Yu1, lyu5@umd.edu. (1) Univ of

Maryland, College Park, Maryland, US (2) Beltsville Human Nutrition Research Center, ARS, U.S. Dept. of Agriculture, Diet, Genomics and

Immunology Laboratory, Beltsville, Maryland, US This study investigated the effects of different home-used food preparation methods on

total phenolic contents and anti-oxidant capacities of the selected common vegetables and fruits. The total phenolic contents (TPC), DPPH

radical scavenging capacity (DPPH) and oxygen radical scavenging capacity (ORAC) were assayed to evaluate the anti-oxidant capacities of

kale, broccoli, carrot, and blueberry processed by blending, microwaving, and chopping. The data suggested that the availability of anti-

oxidants and anti-oxidant capacities of selected botanicals were strongly impacted by different food preparation approaches. Factors such as

particle size of plants, enzymes from plants and saliva, thermal energy applied and glycosylation level of phytochemicals altered the

availabilities of nutraceuticals and the anti-oxidant capacities of these vegetables and fruits. These findings suggest that choosing an

appropriate food processing method for each type of botanical might be critical to obtain desirable health beneficial effects.

AGFD 159 Effects of home-based preparation approaches in determining the release of bioactivity compounds in fruits and

vegetables Boyan Gao1, raphaelgao1985@gmail.com, Lu Yu1, Thomas T. Wang2, Liangli L. Yu1, lyu5@umd.edu. (1) Univ of Maryland,

College Park, (2) Beltsville Human Nutrition Research Center, ARS, USDA, Diet, Genomics and Immunology Laboratory, Beltsville,

Maryland, US The effect(s) of home-based preparation approaches on the availability of nutritional components of blueberry, kale, broccoli

and carrot were evaluated and compared using high performance liquid chromatography (HPLC). The results indicated that home-based

preparation approaches could effectively change the particle size of fruits and vegetables, inactivate the enzymes from botanical and saliva,

heat process the foods, and thus impact the release of bioactivity compounds from those foods. These data represent the relationship among

particle size, enzyme activity, and thermal process with the release of nutrients in foods. All the results above indicate the importance in

selecting appropriate home-based preparation approaches in consuming those fruits and vegetables during the daily life.

AGFD 160 Determination of the heavy metals in the health functional foods by inductively-coupled plasma/atomic emission spectrometry Jee Eun Hong1, hje7682@korea.kr, Chae Hyung Lim1, Young-Mi Chang1, Chul Joo Lim1, Tae-seok Kang2. (1) Center for

food and drug analysis, Gyeongin regional FDA, Ministry of Food and Drug Safety(Rep. of Korea), Incheon, Korea (the Republic of) (2)

Nutrition and functional food research team, Ministry of food and drug safety, Cheongju, Korea (the Republic of) As the consumption of

health functional foods is increased, the intake of heavy metals is one of the important problems for the human health. Determination of

heavy metals such as Pb, Cd, As and Hg was performed by inductively coupled plasma-atomic emission spectroscopy (ICP-AES) and direct

mercury analyser. Microwave digestion with HNO3-H2O2 and dry ashing procedures were compared for the recovery and precision. In order

to validate the quantitative analysis, several parameters have been taken into account and evaluated; linearity, accuracy, detection limit and

repeatability. We have performed the monitoring of heavy metals in the coenzyme Q10, saw palmetto extract, lecithin, green tea extract,

lutein, chitosan and chito-oligosaccharide samples. The result of this study might be used as a valuable data for the safety control of the

health functional food in Korea.

AGFD 161 Multiresidue analysis of pesticides in commercial agricultural products using LC-MS/MS Se Ra Won, serawon@korea.kr,

Seong Cheol Kim, Nam Suk Kang, Yun Jung Kang, Do Hyeong Kim, Ho Won Chang, Dong Eon Kim, Il Yong Jung, Seung Ho Woo, Sang

Yub Kim, Ju Young Park, Hae Seong Yoon. Ministry of Food and Drug Safety, Busan, Korea This study investigated 141 kinds of pesticide

residue levels using a multiresidue screening method by LC-MS/MS in agricultural products. The purpose of this study was to promote

consumer safety by excluding the food containing pesticide residues from markets. 90 samples from 5 major cities were collected and

composed of vegetables, fruits, cereals, seed, etc. For the validation of multiresidue screening methods, the items of recoveries, linearity and

limit of quantitation(LOQ) were analyzed. Most pesticides were recovered in the range of 60~130% at spike levels of 0.05, 0.1 and 0.5

mg/kg. Linearity showed excellent correlation over the study with a correlation coefficient of 0.9900 ~ 0.9996. LOQ ranged from 4 to 10

μg/kg by LC-MS/MS. In the results, pesticide residues were found in 10 samples. Azoxystrobin was detected frequently and the levels of

detected pesticide residues were not exceeded the Koreans maximum residue limits(MRLs). Violations of Korean MRLs were not observed

in all the samples.

AGFD 162 Antimicrobial peptide segments from soy protein for use in food safety Ning Xiang1, Yuan Lyu1, Arun Bhunia2, Ganesan

Narsimhan1, narsimha@purdue.edu. (1) Dept of Agric Biological Eng, Purdue Univ., West Lafayette, IN, (2) Food Science, Purdue Univ.,

West Lafayette, IN Antimicrobial peptides (AMPs) kill microbial cells through insertion and damage/permeabilization of the cytoplasmic cell

membranes and has applications in food safety. Soy protein may be such an attractive, cost-saving candidate for commercial consideration

because the protein subunits have amino acid sequences that contain several α-helix or 3-10 helix domains which possess characteristics of

AMPs. A methodology for identification of AMPs from soy protein is proposed. They were identified from soy β-conglycinin (7S) and

glycinin (11S) based on (i) number of amino acids, (ii) positive charge, (iii) hydrophobicity and (iv) hydrophobic moment. Explicit solvent

molecular Dynamics (MD) simulation was employed to assess the secondary conformation of these peptides in POPC/POPG bilayers to

mimic their permeation action on the cell membrane of microorganism. The effects of number of peptides, their orientation and hydrophobic

moment on the deformation of membrane and formation of water channel were investigated. A mathematical model for the prediction of

energy barrier for deactivation (antimicrobial activity) was proposed accounting for free energy of formation of a pore by an aggregate of

peptides. The antimicrobial activity of three synthetic selected peptides against Listeria monocytogenes and E. Coli was demonstrated.

AGFD 163 Flavonol glycosides in wild and cultivated berries of two major subspecies of sea buckthorn and influence of growth sites XUEYING MA, xueyingnice@gmail.com, Oskar Laaksonen, Heikki Kallio, Baoru Yang. Dept. of Biochemistry and Food Chemistry, Univ.

of Turku, Turku, Finland Flavonol glycosides in samples (n = 127 × 3) of wild berries (Hippophaë rhamnoides ssp. sinensis, RS) from China

and cultivated berries (Hippophaë rhamnoides ssp. mongolica, RM) from Finland and Canada were identified and quantified by HPLC-DAD-

ESI-MS/MS and HPLC-DAD, respectively. Twenty-six flavonol glycosides were found. Isorhamnetin and quercetin were the major

aglycons. The contents of flavonol glycosides ranged from 23 to 252 mg per 100 g fresh sea buckthorn berries (SBB).There was significant

difference (p < 0.05) in the contents of 26 compounds among berries of different sources. The independent-sample t test showed that the

content of flavonol glycosides was significantly higher in the RS SBB than that RM SBB (p < 0.01). Isorhamnetin-pentoside-rhamnoside and

isorhamnetin glycoside I were detected only in the wild berries, but isorhamnetin-hexoside-rhamnoside and isorhamnetin-rhamnoside were

detected just in the cultivated berries of RM. The contents of total flavonol glycosides in berries from different origins followed the order: SC

> QH > SX > IM > HB > HLJ > Kittilä > Québec > Sammalmäki. The influence of different altitude on the content of flavonol glycosides

was studied in wild berries collected from nine natural growth sites in China. Increasing trends were shown in the contents of most of the

compounds as the altitude increased.

AGFD 164 Flavonol glycosides in leaves of different varieties of black currant, green currant, red currant, white currant & changes

of growing season, growth location, leaf position WEI YANG, yaungwei@gmail.com, Heikki Kallio, Baoru Yang. Univ. of Turku, Turku,

Finland Currant leaves contain many bioactive compounds with potential benefits for human health such as flavonol glycosides. In this

study, 27 flavonol glycosides were identified in the leaf extracts of three black currant cultivars, a green currant cultivar, a red currant

cultivar, and a white currant cultivar. Among them, four compounds were identified for the first time in currant leaves by NMR. This study

also investigated flavonol glycosides variation relative to cultivar, growth location, growing season and the position of the leaves in the

branches. The variety ‘Mikael’ differed from ‘Mortti’ and ‘Jaloste n:o 15’. The white currant leaves showed a clearly different profile of

flavonol glycosides compared with others. The leaves grown at lower latitudes (60°23'N, Piikkiö, Finland) contained higher levels of flavonol

glycosides than those grown at higher latitudes (66°34'N, Apukka, Finland). The contents of flavonol glycosides reached the highest values at

the end of July at the lower latitude (Piikkiö) and at mid-August or early September at higher latitude (Apukka). For green and white

currants, the total content of flavonol glycosides in the leaves collected randomly from different sites of the bushes were higher than in the

leaves collected in the middle position of the branches; the situation was vice versa in the red currant leaves. This systematic report of

flavonol glycosides composition in currant leaves and variation relative to cultivar, location, growing season, leaf position provided

important information for utilization of currant leaves as potential raw material of nutraceuticals and functional foods.

AGFD 165 Pilot-scale bioreactor production and long term stability of feruloyl soy glycerides David L. Compton1,

david.compton@ars.usda.gov, John R. Goodell2, Steven Grall3,4, Kervin Evans1. (1) NCAUR-ARS-USDA, Peoria, Illinois, US (2) iActive

Naturals/Biotechnology Research and Development Corporation, Peoria, Illinois, US (3) under contract with BRDC, Grall Co., Lemont,

Illinois, US (4) currently Food Plant Designs, LLC, Cincinnati, Ohio, US Soybean oil was transesterified with ethyl ferulate at 60 °C using

the immobilized lipase Candida antartica lipase B (Novozym 435) to produce a mixture of feruloylated monoacylglycerols and feruloylated

diacylglycerols homologues, collectively referred to as Feruloylated Soy Glycerides (FSG), a novel cosmeceutical ingredient used in the skin

and hair care industries. A 1-tonne (1,000 kg)/yr, continuous, packed-bed bioreactor was designed and implemented for production of FSG.

The substrate was fed to a series of four 10-L, packed bed columns containing Novozym 435 for over five continuous months. The FSG yield

was ~ 65% over the course of the 450 kg production run with no loss of enzyme activity. FSG physicochemical characteristics from the most

recent production run were compared to FSG produced five years ago to assess FSG stability. Antioxidant capacity (DPPH assay), oxidative

stability (iodine number), and susceptibility to hydrolysis (Karl Fischer titration, total acid number, Lovibond color) were compared.

AGFD 166 Synthesis and lead discovery of pyrazolcyclohexanol derivatives Guan Aiying1, guanaiying@sinochem.com, Changling Liu1,

Yong Xie1, Zhi Huang1, Junfeng Wang1, Xiuli Wang1, Qin Sun1, Xufeng Sun1, jichun Yang1, yamei Wu2. (1) Shenyang Research Inst. of

Chemical Industry, Shenyang, China (2) Shenyang Sciencreat Chemicals Co., Ltd., Shenyang, China It is well known that lead discovery

plays an important role in R&D of novel agrochemicals. However, the discovery process is significantly longer while the success rate for

commercial development is declining. Moreover, along with increasing resistance of plants to currently available fungicides, farmers around

of world have been eager for novel crop protection products to increase yield. This promotes researchers in agrochemical field to continue

searching for novel leads with innovated chemical structure. Substituted pyrazole ring derivatives exhibit broad-spectrum of biological

activities including herbicidal, antimicrobial and antitumor activities. The cyclohexanol moiety also has been used widely in discoveries of

some filaricides, insecticides/acaricides and fungicides. A few pyrazolcyclohexanol compounds have been disclosed with probably

insecticidal or herbicidal activity in a few prior arts. In this study, in order to find new lead compounds with fungicidal activity to lay

foundation for further optimization, a highly efficient and feasible approach for discovering and developing novel agrochemicals,

Intermediate Derivatization Methods (IDM) was adopted to direct and synthesize ten pyrazolcyclohexanol derivatives, Their structures were

confirmed by 1HNMR, elemental analyses and mass spectral. Fungicidal bioassays were carried out to test all of the target compounds

against five pathogens, cucumber downy mildew (CDM), wheat powdery mildew (WPM), southern corn rust (CSR), rice blast (RB) and

cucumber grey mold (CGM). The results indicated that seven compounds with more than 80% fungicidal control are all worthy of being

good lead compounds for further optimization to find candidates with promising activity.

AGFD 167 Design, synthesis, and bioactivity of novel aryloxypyridine pyrazole amide derivatives Fan Yang, Chang-Ling Liu,

liuchangling@sinochem.com, Guan Aiying, Wei Chen, jichun Yang, zhinian Li, Yuquan Song. Shenyang Research Inst. of Chemical

Industry, Shenyang, China As an important member of heterocyclic compounds, the pyrazole amides has been deeply favored by

agrochemical researchers continuously for many years. Particularly, since the successful development of the new broad-spectrum insecticide

tolfenpyrad by Mitsubishi Chemical Corporation in 1988, pyrazole-5-carboxamide compounds attracted much attention of the agricultural

chemical companies around the world. In order to develop novel agrochemicals with higher efficiency and lower toxicity from this kind of

compounds, Intermediate Derivatization Method(IDM) was applied by replacing amino parts with aryloxypyridine moieties which possess

reactive group. A series of tolfenpyrad analogues with novel structures were synthesized and bioassayed aiming at studying the structure-

activity relationship comprehensively. The results of bioassays revealed that many of the compounds have been found with excellent

fungicidal and/or insecticidal activity especially compound 5407, which showed 100% control of Blumeria graminis at 6.25mg/L, superior to

many known high active compounds with similar structures at the same doses, the further field trials are in progress. These novel

aryloxypyridine pyrazole amide derivatives with high activity are worthy to be further researched and developed as lead compounds.

AGFD 168 Design, synthesis, and fungicidal activity of pyrazolecarboxamide derivatives Lizeng Wang, Chang-Ling Liu,

liuchangling@sinochem.com, Yong Xie, zhinian Li, Jie Lan, Xufeng Sun, Guan Aiying. Shenyang Research Inst. of Chemical Industry,

Shenyang, China Tolfenpyrad, a commercialized pyrazolecarboxamide compound, shows good insecticidal/acaricidal activity against

Lepidoptera, Hemiptera, Thysanoptera and Eriophyidae mites in vegetables, ornamentals and fruit, also active against the fungus

Sphaerotheca fuliginea. Chlorantraniliprole, discovered by Du pont, is a broad-spectrum insecticide with novel structure and new mechanism

acting on RyR distributed in insects. Intermediate Derivatization Methods (IDM) was adopted by using 4-hydroxybenzonitrile as the starting

material to design and synthesize twelve pyrazolecarboxamide derivatives combining some moieties of Tolfenpyrad and Chlorantraniliprole.

Their structures were confirmed by 1HNMR, elemental analyses and mass spectral. Fungicidal bioassays were carried out to test all of the

target compounds against five pathogens, cucumber downy mildew (CDM), wheat powdery mildew (WPM), southern corn rust (CSR), rice

blast (RB) and cucumber grey mold (CGM). The test results of biological activity showed that most of the compounds have a broad spectrum

fungicidal activity, especially to cucumber downy mildew at low doses. The present work demonstrates that pyrazolecarboxamide derivatives

can be used as lead compounds for further optimization to find candidates with promising activity.

AGFD 169 Synthesis and lead discovery of phenylhydrazine derivatives Huichao Li, Chang-Ling Liu, liuchangling@sinochem.com,

Guan Aiying, zhinian Li, Sen Ma, Xiuli Wang, yamei Wu. Shenyang Research Inst. of Chemical Industry, Shenyang, China 2,6-

dichlorotoluene has a proven application as an important intermediate in several agrochemicals including bistrifluron (insecticide),

methoxyfenozide (insecticide) and tembotrione (herbicide). With a simple chemical structure, 2,6-dichlorotoluene can be readily

functionalized to generate many new intermediates. Phenylhydrazine derivatives have been reported with good fungicidal, insecticidal,

acaricidal and/or herbicidal activities. With the aim of finding new lead compounds with potent bioactivity, eight novel phenylhydrazine

derivatives were designed and synthesized from the starting raw material 2,6-dichlorotoluene by the approach of Intermediate Derivatization

Methods (IDM), which has been recently reported and proved to be useful and efficient. The synthesized compounds were tested against five

pathogens, cucumber downy mildew (CDM), wheat powdery mildew (WPM), southern corn rust (CSR), rice blast (RB) and cucumber grey

mold (CGM). The results indicated that some compounds exhibited moderate activity against CDM. To improve the fungicidal activity,

another ten compounds were prepared by further modification of the substituents of the phenyl ring. As a result, two lead compounds

showing improved activity against CDM were found, and the activity profile were improved as well. The results of this study suggest that

further design and structural modification of the phenylhydrazine derivatives as fungicides is worthwhile.

AGFD 170 Design, synthesis, and biological activities of new strobilurin derivatives containing trifluoromethyl In the side chain Miao

Li2, Huiwei Chi2, jichun Yang2, zhinian Li2, Chang-Ling Liu1, liuchangling@sinochem.com.(1) Shenyang Res. Inst of Chemical Industrial,

Shenyang Liaoning, China (2) Shenyang Res. Inst. of Chemical Indus, Shenyang, China The strobilurins are known as one of the most

important classes of agricultural fungicides with broad fungicidal spectrum, lower toxicity towards mammalian cells and environmentally

benign characteristics. Additionally, the strobilurin derivatives containing meta-trifluoromethyl substituted phenyl, pyridine and pyrimidine

in the side chain display excellent fungicidal and acaricidal activity, such as fungicides trifloxystrobin, picoxystrobin and acaricide

fluacrypyrim. To discover new strobilurin analogues with high activity, a series of new strobilurin derivatives containing trifluoromethyl in

the side chain were synthesized and bioassayed. The compounds were identified by 1H and 19F nuclear magnetic resonance (NMR), IR, MS

and elemental analysis. Preliminary bioassays indicated that some title compounds exhibited excellent fungicidal activities against Erysiphe

graminis protecting wheat at 1.56 mg L-1 and 2-chloro-4-CF3-phenol analogues 2a showed a moderately high acaricidal activity against

Tetranychus cinnabarinus at 10 mg L-1. The relationship between structure and biological activity is discussed in terms of effects of the

substituent of the phenyl and pyridiny ring. The present work demonstrates that strobilurin analogues with substituted trifluoromethyl phenol

or pyridinol side chains can be used as possible lead compounds for further developing novel fungicides and acaricides.

AGFD 171 Design, synthesis, and insecticidal evaluation of novel insecticidal aryloxy dihaloropropene derivatives jichun Yang,

Chang-Ling Liu, Miao Li, Xiuhui Chang, Guan Aiying, guanaiying@sinochem.com, Qiao Wu, Yuquan Song. Shenyang Research Inst. of

Chemical Industry, Shenyang, China Controlling the development of insecticide resistance in pests and limiting the usage of synthetic

chemicals for maintaining an eco-friendly environment necessitates the identification of alternative molecules with new structural features

and action modes. Pyridalyl as a novel class of insecticides has unknown mode of action, and has very good control efficacy against

populations of Heliothis virescens (F) and Plutella xylostella (L) which are resistant to various currently used insecticides. It is well-known

that the aryloxyphenyl derivatives have been widely used in agriculture. For example, pyriproxyfen, fenoxycarb, flufenoxuron and

chlorfluazuron have been used as commercial insecticides, diclofop-methyl, haloxyfop-methyl and fluazifop-butyl as herbicides, famoxadone

as fungicide for many years. So the terminal group replacement method which was key type of Intermediate derivatization methods (IDM)

was applied by introducing aryloxyphenyl to pyridalyl to replace pyridyl. A series of new dihalopropene analogues with the substituted

aryloxyphenyl were synthesized and bioassayed. The results of bioassays indicated that most of the compounds showed moderate to high

activities at the tested concentration, especially some compounds displayed more than 75% insecticidal activity against P. xylostella at 6.25

mg/L, while pyridalyl showed 50% insecticidal activity at the same concentration. Two field trials showed the insecticidal activities of

compound 10e(pyridyloxyphenyl) as a 10% emulsifiable concentrate (EC) was effective in the control of P. xylostella at 75–150 g a.i./hm2,

and the mortality against P. xylostella of Compound 10e at 75 g a.i./hm2 was equivalent to reference samples of pyridalyl at 105 g a.i./hm2.

So compound 10e can be a promising candidate for further development.

AGFD 172 Synthesis, characterization, and fungicidal activity of some new N-phenyl benzothiazolamine derivatives Guan Aiying,

guanaiying@sinochem.com, Chang-Ling Liu, Huichao Li, Qin Sun, Xufeng Sun, Junfeng Wang, Yong Xie, Fan Yang, jichun Yang.

Shenyang Research Inst. of Chemical Industry, Shenyang, China It is well known that it is an emergency to quickly discover new structures

to fight against the increasing resistance of plants to currently available fungicides. 2,6-Dichlorotoluene has been applied widely as the raw

material for pesticides, such as herbicides dichlobenil, tembotrione and florasulame, insecticides methoxyfenozide and diflubenzuron, and the

fungicide fluopicolide. In this study, 2,6-dichlorotoluene was selected as the key starting material due to its suitable functionality and its

advantages of relatively low cost and wide commercial availability. By employing an effective new agrochemical discovery approach named

‘Intermediate Derivatization Methods’( IDM), the key intermediate 2,6-dichloro-3,5-dinitrotoluene was prepared from 2,6-dichlorotoluene,

then reacted with substituted 2-aminobenzothiazoles to afford a series of N-phenyl benzothiazolamine compounds. Bioassays demonstrated

that most of the synthesized compounds exhibited excellent fungicidal activities against cucumber downy mildew (CDM), rice blast (RB),

cucumber grey mold (CGM) and rice blast (RB), particularly, the compound 3f exhibited 80% control at 0.03 mg/L concentration against

RB, a little higher than commercial fluazinam, delivering a promising candidate for further development.

AGFD 173 Synthesis and herbicidal activity of novel substituted 3-(pyridin-2-yl)benzenesulfonamide derivatives Yong Xie, Huiwei

Chi, Guan Aiying, guanaiying@sinochem.com, Changling Liu, Hongjuan Ma. Shenyang Research Inst. of Chemical Industry, Shenyang,

China Substituted 2-phenylpyridines which could be used as intermediates for drugs and agrochemicals showed good herbicidal activity. For

instance, some 2-phenylpyridine derivatives could efficiently control velvet leaf (abutilon thephrasti), redroot pigweed (amaranthus

retroflexus) and morningglory (ipomoea subspecies). In order to search for novel compounds which can be used for the targeted control of

unwanted plants, a series of novel substituted 3-(pyridin-2-yl)benzenesulfonamide derivatives were designed and synthesized using 2-

phenylpridines as the lead compound by Intermediate Derivatization Methods in an attempt to obtain novel compound candidates for weed

control. The herbicidal activity assay in glasshouse tests showed several compounds could efficiently control velvet leaf, youth-and-old age,

barnyard grass and foxtail. Especially, the activity of 708 and 801 were proved roughly equivalent to saflufenacil and better than sulcotrione

at the same concentration. The result of the herbicidal activity assay in field tests demonstrated that 708 and 801 at 60 g/ha active substance

could give the same effect as Bentazon at 1440 g/ha active substance to control dayflower and nightshade, meanwhile 708 showed better

activity than Oxyfluorfen to control arrowhead. The present work indicates that novel substituted 3-(pyridin-2-yl)benzenesulfonamide

derivatives could be used as candidates for potential herbicide.

AGFD 174 Synthesis and insecticidal activity study of 2-(2,6-dichlorobenzamido)-4-thiazolecarboxamide derivatives Yong Xie,

Shiying Xu, Guan Aiying, guanaiying@sinochem.com, Lizeng Wang, Changling Liu. Shenyang Research Inst. of Chemical Industry,

Shenyang, China Thiazole which could be reactive group with excellent biological activity has already been widely used in pesticide

molecular design. Many pesticide containing thiazole were reported in recent years, such as thiamethoxan, fluensulfone and ethaboxam. In

order to search new highly active compound containing thiazole, 15 novel compounds of 2-(2,6-dichlorobenzamido)-4-thiazolecarboxamide

derivatives were designed and synthesized from the starting material of Acetyl bromide ethyl formate by the Intermediate Derivatization

Methods in an attempt to obtain novel compound candidates for insect and fungi control. The structures of all compounds were confirmed by

1H NMR, 19F NMR and elemental analyses. And all compounds were bio-assayed against insect and fungi. The preliminary assays showed

that some compounds exhibited significant insecticidal and fungicidal activity. Especially, compounds D3 could excellently control

Pyricularia oryza and Tomato late blight at the concentration of 400 mg/L, and compound D12 could effectively control Culex pippens

pallens, Leucania separate, Plutella xylostella and Myzus persicae at the concentration of 600 mg/L. This study will be useful for the design

of new insecticides and fungicides.

AGFD 175 Adulteration and its detection of black raspberry products Jungmin Lee, jungmin.lee@ars.usda.gov. USDA-ARS-HCRU worksite, Parma, Idaho, US We have continually researched improvements for commercially available cultivars of black raspberry (Rubus

occidentalis L.; blackcap). During the past decade, we have analyzed fruit from over 1,000 black raspberry genotypes and cultivars, and

found that the anthocyanin content to ranged from 39 to 996 mg of cyanidin-glucoside/100 mL (a 25-fold range). We documented

‘ORUS4143-rep 1,’ which has a rare anthocyanin profile deviation from the industry-standard ‘Munger’. Our records on black raspberry fruit

and plants allowed our creation of an anthocyanin profile database that can be used for verifying authenticity of black raspberry products.

Available black raspberry products in the US marketplace were each assessed for anthocyanin profile and concentration for quality

evaluations. The results were alarming and indicate there are authenticity issues in US sourced black raspberry dietary supplements, and in

Korean originated black raspberry products as well. Seven out of 19 black raspberry products (sold as dietary supplements) contained no fruit

anthocyanins. Korean black raspberry products, many labeled to contain Rubus coreanus, actually comprised of R. occidentalis (American

black raspberry), black carrot anthocyanins, or were too low in pigment concentration to classify. We are hopeful this research will aid in

future black raspberry ingredient authenticity standards. This work was partially funded by a Specialty Crop Research Initiative (SCRI) grant

number 2011-51181-30676 from USDA-National Inst. of Food and Agriculture (NIFA).

AGFD 176 Effect of fresh and commercially processed orange juice on the oxidative status in healthy humans Jacqueline Q. Silveira2,

jacqueiroz@gmail.com, Thais B. Cesar2, Ana Lucia M. Nasser2, John A. Manthey1, Baldwin Elizabeth1. (1) Horticultural Research

Laboratory, USDA-ARS , Ft. Pierce, Florida, US (2) Food and Nutrition, Sao Paulo State Univ., Araraquara, SP, Brazil Orange juice is a

natural source of vitamins and flavonoids and regular consumption has been suggested to increase blood antioxidant activity. The objective

of this study was to investigate the effect of ingestion of a single oral dose of orange juice on the markers of oxidative stress comparing two

types of extraction: fresh squeezed (FOJ) and commercially pasteurized (POJ), analyzed by ABTS and TBARS. Twenty-four subjects

participated in this study with a mean age of 27 ± 6 years, and 68.3 ± 11.7 kg body weight. FOJ was extracted with a commercial juicer, and

POJ, ready-to-drink, was pasteurized at 95ºC/15 s. Subjects ingested a dose of 11.5 mL/ body weight of FOJ, and after a 30 d washout, they

ingested the same quantity of POJ. A fasting blood sample was collected initially, and following the ingestion of orange juice, blood samples

were withdrawn at 4, 8, and 24 h. After intake of FOJ, the blood serum malondialdehyde (MDA) decreased significantly at 4h, while with

POJ, MDA decreased after 8h. There was an increase in antioxidant capacity after consumption of FOJ and POJ, but this change was faster

with FOJ (4h), while it delayed until 8h with POJ. In conclusion, a single dose of either FOJ or POJ improved the antioxidant status in

healthy subjects, but this effect was faster with FOJ than with POJ.

AGFD 177 Luteolin-mediated apoptosis in leukemia cells involves PTTG1 oncoprotein and differential responses Hsin Jung Tien1,

tiencelia@gmail.com, Pei-Yi Chen2, Ji-Hshiung Chen1, Ming-Jiuan Wu3, Jui-Hung Yen1,4. (1) Dept. of Molecular Biology and Human

Genetics, Tzu Chi Univ., Hualien, Taiwan (2) Center of Medical Genetics, Buddhist Tzu Chi General Hospital, Hualien, Taiwan (3) Dept. of

Biotechnology, Chia-Nan Univ. of Pharmacy and Science, Tainan, Taiwan (4) Inst. of Medical Sciences, Tzu Chi Univ., Hualien, Taiwan

Overexpression of oncogenic proteins is involved in the proliferation promotion and the myeloid differentiation inhibition in acute or chronic

myeloid leukemia. Luteolin (3’,4’,5,7-tetrahydroxyflavone), a flavonoid found in several vegetables and fruits, has been reported to possess

anti-cancer properties in myeloid leukemia cells, however, the underlying mechanism remains unclear. In the present study, we first

investigated the anti-cancer effect of luteolin on the undifferentiated or differentiated leukemia cells. We found that luteolin significantly

induced cell death of HL60, THP-1 and K562 cells at concentration of 25-150 μM. However, when these cells induced differentiation by

phorbol 12-myristate 13-acetate (PMA) or retinoic acid (RA), the cytotoxic effect of luteolin was markedly decreased. These findings

suggested that luteolin induced cell death was more efficient in undifferentiated or immature leukemia cells. In our previous study, we

demonstrated that pituitary tumor transforming gene 1(PTTG1), an oncoprotein overexpressed in leukemia cells, was significantly down-

regulated during myeloid cell differentiation. Thus, we further investigate whether the level of PTTG1 expression is involved in the luteolin-

mediated cell death. We found that the cytotoxic effects of luteolin in leukemia cells require PTTG1. Down-regulation of PTTG1 by shRNA

impaired the luteolin-mediated cell death. In addition, PTTG1 knockdown cells reduced expression of apoptotic molecules in contrast to their

control cells upon luteolin treatment. Taken together, our findings provide evidence that overexpression of oncogenic PTTG1 plays an

important role in the mechanisms underlying luteolin-induced apoptosis in un-differentiated or early stage of leukemia cells. Thus, we

suggest that the expression levels of PTTG1 may be a critical factor for application in anti-cancer therapy with luteolin in myeloid leukemia.

AGFD 178 Development of lecithin emulsion gel to enhance the oral bioaccessibility of nobiletin Yuwen Ting1,2,

pam.yt.ting@gmail.com, Yijun Pan1, Qingrong Huang2. (1) School of Food Science and Technology, Wuhan Polytechnic Univ., Wuhan,

China (2) Food Science, Rutgers Univ., New Brunswick, NJ, US Nobiletin is one of major the polymethoxyflavones found in peel of citrus

fruits and had been extensively studied for its potent biological efficacy in reducing risk of chronic diseases. However, oral consumption of

nobiletin is greatly limited by its poor bioavailability as a result from its high melting temperature and highly crystalline nature. To overcome

this problem, a novel emulsion gel system formed through lecithin molecule self-assembling interaction was developed to encapsulated

nobiletin and to promote better bioaccessibility in the gastrointestinal track. Through varying the lecithin content, the gel structure and

rheological property of the emulsion gel system was greatly affected. To realize the effect of different physical characteristics on the

bioaccessibility of nobiletin, in vitro lipolysis model was used to study the intestinal digestion kinetic. The result from the lipolysis study

indicated that lecithin emulsion gel with higher viscoelastic property can significantly delay the digestion process and could be used as a

controlled release system for nobiletin. Moreover, the bioaccessibility of nobiletin was significantly improved when higher level of lecithin

was used in the emulsion gel system.

AGFD 179 Updated exposure assessment for 4-methylimidazole (4-MEI) for the U.S. population based on quantitative data from

foods Daniel E. Folmer3, daniel.folmer@fda.hhs.gov, Diana L. Doell1, Hyoung S. Lee3, Gregory O. Noonan2, Susan E. Carberry3. (1) FDA,

Alexandria, Virginia, US (2) Food and Drug Admin, College Park, Maryland, US (3) Office of Food Additive Safety, US FDA, College Park,

Maryland, US 4-Methylimidazole (4-MEI) is an impurity found in caramel colors produced using ammonium compounds (Class III and IV).

4-MEI can also form in food through Maillard reactions between reducing-sugars and amino acids that occur when a food is cooked, roasted,

or heated. Caramel colors are the most widely used color additives in food. Results of toxicological testing in rats and mice conducted by the

National Toxicology Program (NTP) on 4-MEI have raised safety concerns. The FDA (FDA) previously conducted a robust exposure

assessment of 4-MEI from the use of Class III and IV caramel colors in foods, including beverages, based on the analysis of approximately

400 representative food products. In the current study, our exposure estimate has been updated by including quantitative 4-MEI data from an

additional 200 food products, focusing on foods other than beverages that contain caramel color, as well as select foods in which 4-MEI

forms naturally as a result of the Maillard reaction. The 4-MEI level in all food samples collected was quantified using liquid

chromatography-tandem mass spectrometry (LC-MS/MS). We have updated the dietary exposure estimate for 4-MEI for the U.S. population

aged 2 years or more, as well as several subpopulations, using food consumption data from the combined 2007-2010 National Health and

Nutrition Examination Survey (NHANES), as well as 14-day food consumption data, which are likely to be more representative of actual

eating patterns in the U.S. This study summarizes the results of our updated dietary exposure assessment for 4-MEI.

AGFD 180 In-vitro digestion properties of Pickering emulsions stabilized by starch nanocrystals rong liang,

rongliang@jiangnan.edu.cn, Yanwei Jiang, Cheng Yang. Key Laboratory of Food Colloids and Biotechnology, Ministry of Education,

School of Chemical and Material Engineering, Jiangnan Univ., Wuxi, Jiangsu, China With the high storage stability, Pickering emulsions

stabilized by particles are becoming more and more popular in different areas including food, cosmetic, medicine and chemical lately.

However, with the lack of research about the in-vivo digestion and benefit of food-grade Pickering emulsions, the real application of these

emulsions in food systems are still limited. The aim of this research was to investigate and reveal the digestion properties and mechanism of

Pickering emulsions prepared by starch nanocrystals (SNCs) and three different type of oils, short chain triglycerides (SCT), medium chain

triglycerides (MCT) and long chain triglycerides (LCT) by using an in-vitro digestion model. After digestion process, the percentage of

starch digestion in three emulsions was decreased in the order of LCT > MCT > SCT, while the rate of oil digestion was increased in the

order of LCT < MCT < SCT. Combined with the fluorescence photographs of particles during digestion, several reasons were analyzed to be

related to these results: as for LCT emulsions, with the lowest percentage of oil digestion, more SNC would be combine at the oil-water

interface which would be more benefit to increase the area of SNC to amylopsin. With respect to SCT emulsions, with the high rate of

lipolysis, more bile salt would be incorporated into the micelles formed together with free fatty acids. So the precipitate formed by bile salt

and calcium would be decrease and more calcium would be available in the digesta to induce the aggregation of SNC, further to inhibit the

access of amylopsin to the glycosidic bond of SNC which corresponding to the lowest rate of starch digestion. As for the MCT emulsions,

with the moderate lipolysis rate, the extent of SNC digestion was also between LCT emulsion and SCT emulsion. Overall, the digestion fate

of Pickering emulsions were determined by the combination of different properties, including the type of oil and particles, the location of

particles, calcium ions and bile salts. And this result may also provide useful information for developing Pickering emulsions with different

digeation and release profiles by adjusting the componets in the emulsions for functional compounds in food and pharmaceuticals.

AGFD 181 Tanshinone IIA modulates cell-surface LDLR level and LDL uptake via suppression of PCSK9 gene expression in HepG2 cells Hung-Chen Chen1, janice16882@gmail.com, Ming-Jiuan Wu2, Pei-Yi Chen3, Yi-Chaun Chen4, Mi-Hsueh Tai1, Jui-Hung Yen1,4. (1)

Dept. of Molecular Biology and Human Genetics, Tzu Chi Univ., Hualien, Taiwan (2) Dept. of Biotechnology, Chia Nan Univ. of

Pharmacy and Science, Tainan, Taiwan (3) Center of Medical Genetics, Buddhist Tzu Chi Hospital, Hualien, Taiwan (4) Inst. of Medical

Science, Tzu Chi Univ., Hualien, Taiwan The secreted proprotein convertase subtilisin/kexin type 9 (PCSK9) has been demonstrated as a

natural inducer of low-density lipoprotein receptor (LDLR) degradation and shown to regulate the level of LDLR protein, making it a critical

modulator of cholesterol homeostasis. Inhibition of PCSK9 gene expression is becoming a novel strategy for lowing plasma cholesterol.

Tanshinone IIA is one of the most bioactive constituents isolated from the rhizome of Salvia miltiorrhiza Bunge (Danshen), has been reported

to prevent or slow progression of numerous diseases including cancer, hepatic fibrosis, neurodegenerative disorders and cardiovascular

diseases. In the present study, we aim to investigate the hypocholesterolemic effect and molecular mechanism of tanshinone IIA. Our results

showed that tanshinone IIA increased LDLR level on the cell surface, as well as LDLR activity; however, LDLR mRNA transcription was

not affected in HepG2 cells. Furthermore, we found that tanshinone IIA significantly reduced PCSK9 mRNA and protein expression via

suppression of PCSK9 promoter activity, leading to an increase in cell-surface LDLR and LDL uptake in HepG2 cells. The tanshinone IIA-

responsive element of the PCSK9 promoter and the transcriptional modulators for tanshinone IIA-mediated PCSK9 gene regulation will be

further investigated. Our current findings indicate that tanshinone IIA down-regulation of PCSK9 gene expression is associated with

increases in cell-surface LDLR and LDLR activity in hepatic cells. Tanshinone IIA exhibits hypolipidemic activity and may serve as a useful

phytochemical for prevention or treatment of hypercholesterolemia.

AGFD 182 Novel SERS-based approach to detect hydrogen peroxide scavenging activity Weiping Qian, wqian@seu.edu.cn. Southeast

Univ., Nanjing, China The importance of evaluating the antioxidant activity has been widely reported in the past two decades not only for

the extensive application of antioxidants in food industry and food nutriology, but also because of the discoveries of the strong correlations

between reactive oxygen species (ROS) and many pathogenesis of human diseases, e.g. nervous system injuries, atherosclerosis and cancer.

Hydrogen peroxide (H2O2), a key part of ROS, is generated in vivo under physiological conditions by peroxisomes (a kind of oxidative

enzyme including glucose oxidase and D-amino acid oxidase) and superoxide dismutase which catalyze the dismutation of superoxide

radicals. Along with superoxide anion radical, H2O2 can damage many cellular components and further convert into more ROS such as

hydroxyl radical. Thus, the evaluation of H2O2 scavenging activity is an important part for assessing the ROS scavenging activity. Generally,

the evaluation of H2O2 scavenging activity is peroxidase based or enzyme-free but biomarker dependent. Many methodologies based on

different mechanisms have been developed for detecting H2O2 and/or H2O2 scavenging activity, e.g. chemiluminescence, fluorometry,

colorimetry, cyclic voltammetry, electro spin resonance, etc. Surface-enhanced Raman Scattering (SERS) is a new powerful analytical

technique with ultrahigh sensitivity. In addition to the ‘‘whole-finger-prints’’ information and the low water background, SERS has high

signal enhancement and fluorescence quenching effects, which are extremely desirable for the biological sample analysis. Because of its

unique attributes, SERS has been used in a wide range of fields, including homeland security, food safety, clinical diagnosis, trace detection,

chemical and biochemical monitoring, etc., since it was discovered in the late 1970s. In this work, we have developed a novel SERS-based

approach to detect H2O2 scavenging activity by using gold nanoshell precursor nanocomposites (SiO2 /GNPs) as nanoprobes. Compared

with conventional methods, the novel SERS-based method presented here with high sensitivity, rapid determination, relative ease of

measurement may serve as an additional means for estimating the activities of multifunctional antioxidants.

AGFD 183 Simultaneous analysis of unregistered pesticides in Korea by liquid chromatography-tandem mass spectrometry Sang-

Hyeob Lee1, qqwe234@naver.com, Jeong-In Hwang1, Sang-Oh Jeon1, Jang-Eok Kim1, Young D. Lee3, Hee-Jung Kim2, Hyeon-Suk Lee2,

Moon-Ik Jang2, Gyu-Seek Lee2. (1) School of Applied Biosciences, Kyungpook National Univ., Daegu, Korea (the Republic of) (2)

National Inst. of Food and Drug Safety Evaluation, Osong, Korea (the Republic of) (3) Division of Life and Environmental Science, Daegu

Univ., KyungSan, Korea (the Republic of) For introducing Positive List System (PLS) into Korea, it is required to develop rapid and

sensitive methods that can simultaneously analyze unregistered pesticides in imported agricultural products using liquid chromatography-

tandem mass spectrometry. Classical multi-residue analysis method was established by Ministry Food and Drugs Safety (MFDS) in Korea,

however, it did not have unregistered pesticides for simultaneous analysis. Therefore, we analyzed 47 unregistered pesticides using brown

rice and orange as fatty and non-fatty representative samples with Korean Pesticide Residue Analysis (KOPRA) method developed in this

study. The residual pesticides in samples were performed by extracting with acetonitrile, and a clean-up step using dispersive solid phase

extraction with primary secondary amine and magnesium sulfate. Limits of quantification were 0.01 mg/kg for 46 target analytes, and 0.025

mg/kg for D-trans-allethrin. Recoveries in the fortification range of 0.1−0.5 mg/kg were within 60−130% with associated relative standard

deviations below 30% for 47 pesticides. This method could be used as the official method for monitoring pesticides applicable to the PLS of

imported agricultural products in Korea.

AGFD 184 Combination of pre-column nitro-reduction and ultraperformance liquid chromatography with fluorescence detection for the sensitive quantification of 1-nitronaphthalene, 2-nitrofluorene, and 1-nitropyrene in meat products Kailin Deng2,

kdengaa@connect.ust.hk, Wan Chan1,2. (1) Chemistry, The Hong Kong Univ. of Science and Technology, Hong Kong, Hong Kong (2)

Environmental Science Programs, The Hong Kong Univ. of Science and Technology, Hong Kong, Hong Kong Carcinogenic

nitropolycyclic aromatic hydrocarbons (nitro-PAHs) are ubiquitous in the ambient environment. They are formed predominantly during

incomplete combustion processes and by reaction of polycyclic aromatic hydrocarbons (PAHs) with nitrogen oxides and nitric acid. The

emerging evidence that nitro-PAHs are uptaken by plants and bioaccumulated in the food chain aroused world-wide concerns. Therefore,

analytical methods of high sensitivity are extremely important for assessing the risk of human exposure to nitro-PAHs. In this study, a simple

and robust ultra-performance liquid chromatography coupled fluorescence detector (UPLC–FLD) method was established for the sensitive

determination of nitro-PAHs in meat products. The method entails extraction with dichloromethane, sample clean-up by SPE, followed by

pre-column reduction, and quantification by UPLC−FLD analysis. The developed method was validated for extraction efficiency, accuracy,

precision and detection limit; and has been successfully applied in quantifying 1-nitronaphthalene (1-NN), 2-nitrofluorene (2-NF), and 1-

nitropyrene (1-NP) in fresh and cured meat products. The results showed that 1-NN was the most commonly identified nitro-PAH in the

collected meat products. And for the first time, our study revealed high temperature food processing has a pronounced, but differentiated

effect on nitro-PAHs in fresh and cured meat.

AGFD 185 Updated exposure estimate for FD&C color additives for the U.S. population Diana L. Doell, diana.doell@fda.hhs.gov,

Daniel E. Folmer, Hyoung S. Lee, Kyla M. Butts, Susan E. Carberry. FDA, College Park, Maryland, US In the U.S., there are 7 synthetic

organic color additives that are permitted for general use in food: 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. These color additives are subject to batch certification by the FDA

(FDA) and are permitted for use in foods at levels consistent with good manufacturing practice. In 2011, FDA convened its Food Advisory

Committee (FAC) to consider data on the possible association between children’s consumption of these color additives in food and

hyperactivity or other behavioral effects. The FAC concluded that a causal link between children’s consumption of synthetic color additives

and behavioral effects had not been established based on the available data. However, the FAC recommended further research, including a

comprehensive exposure assessment for these color additives, especially for children. Based on this recommendation, FDA previously

conducted a robust exposure assessment of the FD&C colors using data from the analysis of approximately 600 representative food products

and 2-day food consumption data from the 2007-2010 National Health and Nutrition Examination Survey (NHANES). However, the use of

2-day food consumption data to assess chronic exposure can lead to an overestimation of exposure, especially for foods that are not

commonly consumed. For this reason, data collected from a 14-day survey are considered to be more representative of actual consumption

patterns in the U.S. Using 14-day food consumption data, the dietary exposure to FD&C color additives has been updated. Dietary exposures

from the use of each FD&C color in food were estimated for the U.S. population aged 2 years or more, and several subpopulations, with a

focus on children. This study summarizes the results of this exposure assessment.

AGFD 186 Preparation and rheological characterization of food grade gellan hydrogels with calcium ions as gelling agent Emmanuel

Neba N. Ambebila, ambebila@yahoo.com. Dept. of Chemical Engineering , Univ. of Barcelona, Barcelona, Spain Hydrogels are networks

of hydrophilic polymer chains that are highly valued for their functionality and ability to tune physical properties in many industrial

applications. Biopolymer-based hydrogels are relatively safe for applications in variety of industries for rheology control, encapsulation and

targeted drug delivery due to their biocompatibility and nontoxic nature. Gellan is a bacteria exopolysaccharide capable of imbibing high

volumes of water and swelling to form hydrogels with varying properties depending on the production method. In this work, gellan hydrogels

were prepared via ionotropic gelation using calcium chloride as gelling agent and characterized by determining their rheological properties.

The hydrogels were produced by ionotropic gelation of gellan solution using calcium ions as gelling agent under high shear rate (with an

UltraTurrax T.25 basic IKA-WERKE). The rheological properties were characterised by performing amplitude sweeps, oscillatory frequency

sweeps, yield point testing and shear rate sweeps with a modular advanced rheometer system (HAAKE-MARS) at 25oC. The gelation point

was determined and the rheological properties showed a non-Newtonian behaviour with increase in gel strength as the quantity of calcium

ions increased at constant gellan concentration but beyond a certain maximum Ca2+/gellan ratio, there was no further increase in gel

strength. The hydrogels showed higher rheological properties (storage modulus and Yield point values) with an increase in the shear rate of

the unltraturax. The gelation of gellan occurs at remarkably low concentrations compared to other polysaccharides making the system very

favourable for use in food and cosmetic applications.

AGFD 187 Saponins quantification in pigmented chickpeas cultivars ada k. milan, keilamilan@hotmail.com, Sergio R. Serna Saldivar,

Janet Gutierrez. Tecnologico de Monterrey, Monterrey, NL, Mexico Chickpea (Cicer arietium L) is an important legume crop in the world.

Legumes are the main source of dietary saponins, these bioactive compounds are a group of secondary metabolites with a structure

constituting of steroid or triterpenoid aglycones and sugar moieties. For years, saponins had been considered anti-nutritional factors;

nowadays, they have been attributed with multiple health promoting effects such as diminishing metabolic syndrome symptoms. In this

study, the saponins concentration in 80% methanolic extracts of ten pigmented chickpeas cultivars (cv) were analyzed. The chickpeas studied

had green (1 cv), black (3 cv), red (3 cv), brown (1 cv) and cream (2 cv) colored seed coat. The saponins were identified by their

corresponding mass spectra obtained by HPLC-IT-MS and quantified by HPLC-ELSD using soyasaponin I as external standard. Three

predominant saponins were found. Soyasaponin βg (m/z 1068) was identified as the most abundant saponin representing more than 90% of

total content except by green cultivar (≈ 70%), and the content ranged from 866-164 μg/g in chickpea samples. These results agree with

previous reports of saponins content in chickpea seeds. Moreover, Soyasaponin Bb (m/z 942) was found in all samples in less than 10%

except for green cultivar (≈30%). Soyasaponin αg (m/z 1084) had been previously identified in chickpea but not quantified. However, the

chickpeas of this study presented low (≈4%) amounts of this saponin. For the black and cream cultivars, there was an inverse association to

seed size and saponins content. In this study, pigmented chickpeas showed soyasaponin Bb or αg in their profile, in contrast with other

studies that not identified or quantified their presence in raw chickpea seeds. Therefore these chickpeas cultivars are a potential source of

saponins for promoting health effects.

AGFD 188 Development and validation of analytical method of furan in seven different types of food matrices using SPME-GC/MS YUN-JEONG SEOK, yunjung0314@naver.com, SOO YOUNG JEONG, Jae-Young Her, Kwang G. Lee. Dongguk Univ., Seoul, Korea (the

Republic of) Furan is a volatile compound formed during the maillard reaction and was recently classified as a possible human carcinogen

(group 2B) by the International Agency for Research on Cancer. It has been reported to occur in various foods that undergo heat treatment. In

this study, development and validation of analytical method of furan were carried out using solid phase microextraction-

gaschromatography/mass spectrometry (SPME-GC/MS). To minimize the matrix effect, seven different types of food matrix such as water,

peanut butter (semi-solid-fat), ham (solid-fat), corn oil (liquid-fat), rice soup (solid-non-fat), apple juice (liquid non-fat) and whole milk

(liquid-lipoprotein) were selected for validation. The linearity values were obtained higher than 0.99 and recovery efficiencies were ranged

from 46.0% to 113.9%. The limit of detection (LOD) was ranged from 0.18 to 0.46 ng/g and the limit of quantification (LOQ) ranged from

0.54 to 1.38 ng/g. The inter-day precision of furan ranged from 5.1 to 17.6% and the intra-day precision of furan ranged from 3.0 to 15.0%.

This research was supported by a grant (13162MFDS049) from Ministry of Food and Drug Safety in 2013 & 2014.

AGFD 189 Analytical advances in food-technology by establishment of a 14-C food –technology lab and kitchen Matthias Kotthoff,

matthias.kotthoff@ime.fraunhofer.de, Mark Bücking. Environmental and Food Analysis, Fraunhofer Inst. for Molecular Biology and Applied

Ecology, IME, Schmallenberg, Germany Analyzing the fate and metabolism of ingredients or environmental and technical contaminations in

complex matrices, such as food, is a major challenge in modern food processing. By using radioactively labelled substances any remains,

metabolites and fragments can easily be monitored along the food processing chain. One major interest is the formation of flavour

compounds and their fate during processing. Fraunhofer IME has set up a fully equipped laboratory kitchen and laboratory-scale food-

processing facilities to be run under radioactive conditions. The core technical units are assembled around the four fields: Domestic /

restaurant kitchen Fruit technology, beverages, wine, oil and respective microbiology (presses, separators, mills, fermenters and pasteurizers)

Cereals, milling, baking technology (diverse mills, flexible extruder, separators, fermenters) Meat and meat technology (masticator, cutter,

kettle, injector, piston filler) This approach allows us to monitor the fate and generation of flavouring compounds and the optimization of

processing strategies. With these facilities on the other hand, we aim to identify precursors of desired and undesired cues and to optimize

food processes to yield tastier, healthier and more sustainable food products.

AGFD 190 Carotenoid composition analysis in fruit of rose hip (Rosa glauca) by HPLC-DAD-APCI+-MS Lijie Zhong,

qingtianzlj@gmail.com, Karl-Erik Gustavsson, Marie Olsson. Plant Breeding, Swedish Univ. of Agricultural Sciences, Alnarp, Skåne,

Sweden Rose hip fruit has traditionally been considered as healthy food, and used for e.g. tea, soup, and jam. It contains large amount of

carotenoids as well as a high amount of vitamin C. The carotenoids from rose hip fruit were extracted, separated, identified and quantified

with a reverse-phase HPLC-DAD-APCI+-MS system. By comparing the chromatograms of saponified and untreated (unsaponified) samples,

large amounts of xanthophylls were found to exist as the esterified form in rose hip fruit, including violaxanthin, 5,6-epoxy-lutein,

zeaxanthin, rubixanthin, and β-cryptoxanthin. The carotenoid content in the investigated rose hip species was 1.68±0.19 mg/g dry weight.

The carotenoid esters, constituting 37% of the total carotenoid content in the rose hip fruit was present in the largest amount, followed by

lycopene 25%, β-carotene 17% and other carotenes 19%. Only small amounts of rubixanthin and β-cryptoxanthin were detected as free

xanthophylls. The study of carotenoid composition revealed the potential for rose hip fruit to be developed as a natural carotenoid source for

food products or nutraceuticals.

AGFD 191 Convenient, inexpensive measurement of free and copper-complexed hydrogen sulfide in wine yi chen1,

chenyi15@ncu.edu.cn, Jillian A. Jastrzembski2, Imelda Ryona3, Gavin L. Sacks4. (1) State key lab of food science and tehchnology,

Nanchang Univ., Nanchang, China (2) Dept. of Food Science, Cornell Univ., Ithaca, NY, Recent work suggests that copper-thiol

complexes may serve as a latent source of free H2S and other malodorous volatile thiols during wine storage. However, current approaches to

measurement of these complexes require the use of analytical tools like gas chromatography – mass spectrometry (GC-MS) that are

unavailable to most wineries. To facilitate further studies, an inexpensive and convenient method for measurement of free and copper-

complexed H2S in wine was developed using commercially available colorimetric gas detection tubes (GDTs). Calibration curves for free

H2S in synthetic wine demonstrated good linearity (r2=0.9985), acceptable detection limits (0.34 μg/L), and good reproducibility (coefficient

of variation = 3.9%). Interferences from sulfite or sulfate were not observed. Addition of CuSO4 resulted in near-instantaneous binding of

free H2S, as expected. This complexed H2S could be measured by GDTs following disruption of the copper sulfide complexes, either by i)

10-fold dilution in concentrated NaCl brine or ii) addition of a strong Cu(I) chelator, neocuproine. These new approaches should be

appropriate in both winery and research laboratory settings for studies of the role of copper-thiol complexes in causing sulfurous off-aromas

during wine storage.

AGFD 192 Interaction between caseinophosphopeptides and theaflavin-3,3’-digallate and its impact on the antioxidant activity of theaflavin-3,3'-digallate Yike Jiang2, yike9090@gmail.com, Yuwen Ting2, Jessica Li2, Qingrong Huang1. (1) Food Science, Rutgers Univ,

New Brunswick, NJ, US (2) Food Science, Rutgers Univ., New Brunswick, NJ, US Being found ubiquitously in food systems, the

interactions between proteins and polyphenols during digestion can affect their bioavailability and bioefficacy. Although the interactions

between protein/peptides and polyphenols have been extensively studied, the impact of these interactions on the bio-efficacy of polyphenols

are still controversial. We selected the characteristic polyphenol theaflavin-3,3’-digallate (TF-3) from black tea and polypeptides

caseinophosphopeptides (CPPs) from milk as the models to study their interactions at physiological condition. Further, the influence of their

interactions on the antioxidant activity of TF-3 was evaluated. TF-3 is an important polyphenol in black tea, contributing greatly to its color

and mouth feel. It has been documented to have multiple bio-efficacies including anti-oxidative, anti-inflammatory, cardiovascular protective

and anti-carcinogenic effects. CPPs are a group of bioactive peptides hydrolyzed from caseins, the major proteins in milk. CPPs were

detected in human stomach and small intestine, indicating that they are stable in human gastrointestinal tract. The interactions between CPPs

and TF-3 were confirmed by fluorescence quenching study, and hydrogen bonding and van der Waals interaction were identified as the major

interactions. Circular dichroism (CD) spectra in far-UV (190 – 260 nm) region revealed that association between CPPs and TF-3 did not

change the secondary structures of CPPs. Near-UV (260 – 320 nm) CD spectra showed that the tertiary structures of CPPs were altered after

interacting with TF-3. The conformation change resulted from the interactions between CPPs and TF-3 was further confirmed by Small

Angle X-Ray Scattering (SAXS). Cellular Antioxidant Activity (CAA) assay revealed that the association between CPPs and TF-3 did not

impair the antioxidant activity of TF-3.

AGFD 193 Micronanopores in diatomite fabricated by high energy electron beam and hydrothermal treatment to control the loss of pesticide Xin Zhang1, xinzhang@ahau.edu.cn, Zhengyan Wu2, zhengyanwu@gmail.com. (1) School of Life Sciences, Anhui Agricultural

Univ., Hefei, China (2) Key Laboratory of Ion Beam Bioengineering, Hefei Inst.s of Physical Science, Chinese Academy of Sciences, Hefei,

China High energy electron beam (HEEB) irradiation and hydrothermal treatment (HT) were used to remove the impurities and enlarge the

pore size of diatomite, resulting in plenty of micro-nanopores in diatomite. HEEB irradiation could make the impurities in the pores of

diatomite loose and remove some of them, and HT could remove rest of them from the pores. A loss-control pesticide (LCP) by adding such

modified diatomite to traditional pesticide. The micro-nanopores in diatomite are beneficial for the pesticide molecules to access and be

adsorbed. This pesticide-diatomite complex tended to be retained by the rough surface of crop leaves, displaying a high adhesion

performance onto the leaves, so that the pesticide loss reduced, sufficient pesticide for crops was supplied, and the pollution risk of the

pesticide could be lowered.

AGFD 194 Determination of protein-bound metabolites of nitrofurans by combining on-line precolumn derivatization and high performance liquid chromatography with fluorescence detection WANG Yinan, yinan_wang2012@163.com, Wan Chan. Chmistry, Hong

Kong Univ. of Science and Technology, Hong Kong, Hong Kong Nitrofurans (NFs) are broad-spectrum antibiotics that have been used

extensively as food additives for food producing animals and as veterinary drugs treating protozoan and bacterial infections until NFs were

observed to be human mutagenic and carcinogenic. However, illegal use or misuse of NFs exists. Therefore, simple and sensitive analytical

methods are needed for identifying NFs contaminated food. In this work, we describe the development and validation of a novel and robust

high performance liquid chromatography coupled fluorescence detector (HPLC–FLD) method for the sensitive determination of the protein-

binding metabolites of NFs in fish muscle. After acid-hydrolysis releasing the protein-bound metabolites, the hydrolysates containing the NFs

metabolites were protein precipitated and analyzed directly by HPLC–FLD analysis. The HPLC–FLD analysis combines on-line pre-column

derivatization with fluorescence detection for NFs determination. Upon derivatizing with fluorenylmethyloxycarbonyl chloride (FMOC)

harboring a fluorescent fluorenylmethyloxycarbonyl moiety, NFs metabolites forms FMOC conjugated that strongly fluoresce enabled their

detection with fluorescence detection （Fig.1）. Our results showed that the HPLC-FLD analysis allows for sensitive quantification of NFs

metabolites 1-aminohydantoin (AHD) and semicarbazide (SEM) at the detection limits of 0.84 and 0.28μg/kg, respectively, which are both

below the minimum required performance limit (MRPL) set at 1 μg/kg by the EU. Using this new method, we can also evaluate the

elimination of NFs residues in fish muscles after a contamination experiment. After 28 days of decontamination, a concentration of 143.9

μg/kg of AHD and a concentration of 9.8 μg/kg of SEM still remained in fish muscles.

AGFD 195 HPLC-MS of hesperidin metabolites in rat urine Danielle Gonçalves2, Danielle.Goncalves@ars.usda.gov, Marilia

Rodriques2, Thais Cesar2, John A. Manthey1. (1) USDA ARS-USHRL, Fort Pierce, Florida, US (2) Food and Nutrition Dept., Sao Paulo

State Univ.-UNESP, Araraquara, Brazil The flavanone glycoside, hesperidin, in orange juice is heavily metabolized to flavanone

glucuronides and mixed glucuronide/sulfates as well as a number of flavanone ring-fission products. These latter compounds occurred as the

major metabolites of hesperidin in the urine of rats. Hesperidin was administered to adult male Wistar rats (200 mg/day) in the early evening

and urine collected overnight. Studies of the metabolites in the urine samples were conducted by HPLC coupled with negative electrospray

ionization-mass spectrometry. One main flavanone glucuronide was detected along with two other minor hesperetin-containing compounds.

The main ring-fission metabolites were detected at 245, 243, 273, and 275 m/z, with fragment ions at 165, 163, 193, and 195 m/z. Each of

these represented neutral losses of 80 amu, consistent with losses of sulfate groups. It is proposed that the fragment ions of 163 and 193 m/z

are due to coumaric and ferulic acid groups, and that the 165 and 195 m/z fragment ions originate from substituted phenylpropionic acid

conjugates. These compounds are being isolated for chemical structure determinations, for use as standards in pharmacokinetic studies, and

analyses of biological actions in mammalian cells.

AGFD 196 Spectrofluorimetric study of the interaction of the mycotoxin citrinin with gold nanoparticles Michael Appell2,

michael.appell@ars.usda.gov, Wayne Bosma1, bosma@bradley.edu. (1) Dept of Chemistry and Biochemistry, Bradley Univ., Peoria,

Illinois, US (2) USDA-ARS, Peoria, Illinois, US Citrinin is a nephrotoxic secondary metabolite produced by certain fungal species from the

Aspergillus, Penicillium and Monascus genera. Citrinin producing species occasionally contaminate grains, and may pose food safety risks.

Analysis of this mycotoxin is frequently carried out by liquid chromatography-based fluorescence methods. Gold nanoparticles (AuNPs)

offer a means to manipulate fluorescence detection and the materials provide a convenient platform for synthetic modification to tune

emission signal. The influence of gold nanoparticles on the emission behavior of citrinin was investigated by steady-state fluorescence and

ultraviolet absorption spectroscopy in polar and aprotic solvents. Fluorescence quenching of citrinin by gold nanoparticles was observed in

neat solvent. However, the fluorescence quenching generally associated with gold nanoparticle interactions was completely overcome under

strongly acidic conditions. This behavior provides a cost-effective alternative to tune citrinin detection.

AGFD 197 Inhibitory effects of edible berry extracts on the formation of advanced glycation endproducts Hang Ma1,

mahangees@gmail.com, Weixi Liu2, Joel A. Dain2, Navindra P. Seeram1. (1) Bioactive Botanical Research Laboratory, Biomedical and

Pharmaceutical Sciences, College of Pharmacy, Univ. of Rhode Island, Kingston(2) Dept. of Chemistry, Univ. of Rhode Island, Kingston

Glycation is a spontaneous process between reducing sugars and proteins that leads to the formation of advanced glycation endproducts

(AGEs). The formation and in vivo accumulation of AGEs have been associated with several chronic human diseases including diabetes,

inflammation, and neurodegenerative diseases. Emerging data suggest that phenolic-rich fruit, including berries, show great promise as

natural anti-AGE agents. Here, we evaluated seven commonly consumed berries, including blackcurrant (Ribes nigrum), black chokeberry

(Aronia melanocarpa), jamun berry (Syzygium cumini syn. Eugenia jambolana), lowbush blueberry (Vaccinium angustifolium), highbush

blueberry (Vaccinium corymbosum), red raspberry (Rubus idaeus), and cranberry (Vaccinium macrocarpon) for their inhibitory effects on

AGE formation. The berries were extracted with methanol and their crude extracts were further purified by adsorption chromatography

(XAD-16 Amberlite Resin) to generate anthocyanins-free (ACF) and anthocyanins-rich (ACR) fractions. The crude berry extracts, along with

their respective ACF and ACR fractions, were evaluated for anti-AGE effects by an intrinsic fluorescent assay using bovine serum albumin

(BSA; as the model protein) and D-fructose (as the glycating agent). Aminoguanidine, a synthetic anti-AGE agent (at 100 µg/mL) was used

as the positive control and showed 56.6% inhibitory effects against AGE formation. At a similar concentration (100 µg/mL), all of the

extracts showed anti-AGE effects as follows: blackcurrant, black chokeberry, jamun berry, lowbush blueberry, highbush blueberry, red

raspberry, and cranberry of 74.4, 70.7, 51.9, 43.6, 55.4, 72.0 and 78.7%, respectively. Also, at equivalent dried weight concentrations, the

ACR fractions of each berry had a stronger inhibitory effect on AGE formation compared to their respective ACF fractions. This data

suggests that anthocyanins are the major contributors to the anti-AGE activities of these berries.

AGFD 198 Pomegranate polyphenols inhibit the formation of advanced glycation endproducts and aggregation of beta amyloid Hang

Ma1, mahangees@gmail.com, Weixi Liu2, Daniel B. Niesen1, Joel A. Dain2, Navindra P. Seeram1. (1) Bioactive Botanical Research

Laboratory, Biomedical and Pharmaceutical Sciences, College of Pharmacy, Univ. of Rhode Island, Kingston(2) Dept. of Chemistry, Univ.

of Rhode Island, Kingston Published studies from our group and others support the protective effects of pomegranate polyphenols against

Alzheimer's disease (AD) but the mechanisms of actions are still unclear. The deposition of beta amyloid protein (βAP) plays a central role in

the pathology of AD and the aggregation of βAP can be accelerated by several factors such as glycation, a non-enzymatic process which

leads to the formation of advanced glycation end products (AGEs). Both AGE-modified βAP, and AGE itself, induce the aggregation of

soluble βAP. Thus, the development of AGE inhibitors for the prevention of AD has attracted significant research attention. Here, we

investigated the anti-AGE effects of pomegranate fruit polyphenols (namely, punicalagin, ellagic acid, gallic acid) and their human gut

microbial derived metabolites (namely, urolithins A and B and their respective methylated derivatives). AGE levels were evaluated using

MALDI-TOF, intrinsic fluorescence, and HPLC and βAP aggregation was evaluated by the Thioflavin T and Congo red assays. The

compounds showed potent inhibitory effects on AGE formation, at all stages of glycation, and scavenged methylglyoxal, one of the most

reactive among glycating agents and an AGE precursor. In addition, the compounds reduced the aggregation of βAP treated with

methylglyoxal. This study suggests that the anti-AGE effects of pomegranate polyphenols and their gut derived microbial metabolites may

play a role in its preventive effects against AD.

AGFD 199 Standardized food grade maple syrup extract (MSX) imparts lipid lowering and anti-inflammatory effects in mature

differentiated mouse and human adipocytes Pragati Nahar, pragaitnahar@gmail.com, Angela L. Slitt, Navindra P. Seeram. Bioactive

Botanical Research Laboratory, Biomedical and Pharmaceutical Sciences, College of Pharmacy, Univ. of Rhode Island, Kingston Despite

the availability of a wide variety of sweeteners, there is increasing consumer demand for natural sweeteners, among which pure maple syrup

is highly regarded. Our laboratory has conducted extensive chemical characterization studies on maple syrup which led to the development of

a standardized food grade maple syrup extract (named, MSX), which is safe and well tolerated (up to 1000 mg/kg per day in Sprague-Dawley

rats). In this project, we evaluated the anti-lipogenic effects of MSX treatment in mature differentiated 3T3-L1 murine adipocytes and human

visceral adipocytes. MSX treatment of mature adipocytes decreased lipid accumulation compared to control in both murine and human

adipocytes. In 3T3-L1 adipocytes, this effect was associated with downregulation of adipo/lipogenic protein expression (e.g. PPARγ,

Srebp1c). We also observed reduced mRNA expression of the pro-inflammatory mediators, namely IL-6, and TNF-α. Lastly, MSX

downregulated the secretion of adipocytokines in lipopolysaccharide-induced 3T3-L1 adipocytes. The current study adds to the growing body

of in vitro and in vivo data supporting the biological effects and potential health benefits of the natural sweetener, maple syrup.

AGFD 200 Natural product derived brain absorbable RAGE inhibitors for Alzheimer’s disease: The case of the urolithins Daniel B.

Niesen, dan_niesen@my.uri.edu, Nishan Shah, Hang Ma, Navindra P. Seeram. Bioactive Botanical Research Laboratory, Biomedical and

Pharmaceutical Sciences, College of Pharmacy, Univ. of Rhode Island, Kingston Alzheimer’s disease (AD) is a devastating

neurodegenerative disease which is linked with an inflammatory component. The receptor for advanced glycation endproducts (RAGE),

whose ligands include advanced glycation endproduct (AGE)-modified proteins and amyloid-β, which are elevated in AD brains, has been

linked with increased neuroinflammation. This has led to our group’s search for anti-inflammatory natural product derived RAGE inhibitors

(nRIs) as new pharmacological treatments of AD. The pomegranate (Punica granatum) fruit, a rich source of ellagitannins, has been reported

by our group, and others, to exert anti-AD effects in animal models but the brain absorbable compounds are not known. Interestingly, while

ellagitannins are not bioavailable in humans, they are biotransformed by gut microbiota into microbial metabolites, known as urolithins

(dibenzopyranone derivatives) which achieve physiologically relevant concentrations and show anti-inflammatory effects in vivo. Therefore,

given the above, we hypothesized that urolithins are the brain absorbable nRIs responsible for pomegranate’s protective effects against AD

pathology. This hypothesis was supported by in silico (ACD/Labs to predict blood brain barrier penetration) and molecular docking

(Autodock Vina to evaluate ligand-RAGE binding affinity) data. Using common motifs shared by known synthetic RIs, and functional group

optimization, a library of urolithin derivatives was developed. Our group is currently pursuing ADMET, PK/PD, and further preclinical

studies of these nRIs, and their related lead compounds, to advance their development as new anti-AD therapeutics. Also, this study

underscores the importance of mining gut microbial metabolites, formed from host microflora metabolism of dietary natural products, for

new therapeutic agents for chronic human illnesses including AD.

AGFD 201 Beyond L-DOPA: Bioactives in Mucuna pruriens for the treatment of Parkinson’s disease Craig Hessler,

craighessler@gmail.com, Daniel B. Niesen, Hang Ma, Navindra P. Seeram. Bioactive Botanical Research Laboratory, Biomedical and

Pharmaceutical Sciences, College of Pharmacy, Univ. of Rhode Island, Kingston Mucuna pruriens (commonly known as velvet bean) is a

legume used in several traditional systems of medicines to treat a variety of ailments. The seeds of M. pruriens, which contains L-DOPA

(3,4-dihydroxyphenalanine), has been used to treat Parkinson’s disease (PD) in Ayurvedic medicine. Notably, the anti-PD effects of M.

pruriens seeds are supported by published animal and human clinical studies. Moreover, it has been reported that the anti-PD effects of this

natural product are greater than when compared to synthetic L-DOPA alone. Whether there are other constituent/s, beyond L-DOPA,

contributing to the anti-PD effects of this natural product is not known. Therefore, the current study was designed to comprehensively isolate

and identify the phytochemical constituents in M. pruriens seeds. The isolates will be evaluated singly, and also combined as a whole M.

pruriens seed extract (to evaluate additive and/or synergistic effects), in enzyme and cell based bioassays, to compare their anti-PD activities

to L-DOPA alone. This project will contribute to the growing body of data supporting the anti-PD effects of this natural product.

AGFD 202 Methylglyoxal induced cell cytotoxicity inhibitory and scavenging properties of a standardized food grade maple syrup extract (MSX) Weixi Liu2, wliu@chm.uri.edu, Zhengzi Wei1, Hang Ma1, Joel A. Dain2, Zahir Shaikh1, Navindra P. Seeram1. (1) Bioactive

Botanical Research Laboratory, Biomedical and Pharmaceutical Sciences, College of Pharmacy, Univ. of Rhode Island, Kingston(2) Dept.

of Chemistry, Univ. of Rhode Island, Kingston Methylglyoxal (MGO) is a potent glycating agent involved in the formation of advanced

glycation endproducts (AGEs). The in vivo accumulation of AGEs plays an important role in the pathology of several chronic illnesses

including type-2 diabetes and Alzheimer’s disease. Emerging data suggest that phenolic-rich fruit, vegetables, and beverages show great

promise as natural anti-AGE agents. While numerous anti-AGE studies have been conducted on these foods, there is lack of similar data on

phenolic-containing natural sweeteners such as maple syrup. Our group has conducted extensive previous research on the identification and

structure elucidation of a large number of bioactive polyphenols present in maple syrup. More recently, we reported the development of a

nutraceutical food grade maple syrup extract (named, MSX) which has been chemically characterized and studied for safety and tolerability

(in Sprague-Dawley rats at doses of up to 1000 mg/kg per day). Here, we show that MSX scavenges MGO (from biochemical assays and

circular dichroism studies) similar to the positive control, aminoguanidine. Also, MSX protected normal human colon (CCD-18Co) cells

from MGO-induced cell cytotoxicity and stimulated extracellular signal-regulated kinase (ERK) phosphorylation. Overall, this study supports

the anti-AGE effects of phenolic-rich plant foods including the natural sweetener, maple syrup.

AGFD 203 3'-Hydroxypterostilbene simultaneously induces apoptosis and autophagy in human prostate cancer cells Hui-Yun Tsai3,

rhytsai@gmail.com , Tzou-Chi Huang1,4, Chi-Tang Ho2, Yu-Kuo Chen1, chenyk@mail.npust.edu.tw. (1) Dept. of Food Science, National

Pingtung Univ. of Science and Technology, Pingtung, Taiwan (2) Food Science, Rutgers Univ., New Brunswick, NJ, US (3) Dept. of Food

Science, Rutgers Univ., New Brunswick, NJ, US (4) Dept. of Biological Science and Technology, National Pingtung Univ. of Science and

Technology, Pingtung, Taiwan Prostate cancer is the second leading cause of cancer-related death among men in the US. Therefore, more

efforts should be dedicated to the development of preventive strategies to reduce prostate cancer prevalence and impact. Pterostilbene is a

natural compound predominantly found in blueberries and grapes. 3'-Hydroxypterostilbene (OHPt), one of metabolites of pterostilbene, can

also be isolated from whole specimens of the herb Sphaerophysa salsula. The objective of this study was to investigate the growth inhibitory

effects of OHPt on PC-3 human prostate cancer cells. The results showed that OHPt treatments significantly decreased cell viability of PC-3

cells. OHPt also disrupted the mitochondrial membrane integrity and promoted the activities of caspase-3, -8 and -9. Moreover, OHPt

increased the amount of proapototic protein Bax and decreased the anti-apoptotic protein Bcl-xL. These findings suggest that OHPt has

strong growth inhibitory effect on PC-3 cells through induction of apoptosis pathway. Besides, OHPt also induced other cell death pathway-

autophagy by increased the expression of Beclin-1, LC3B II proteins and autophagosome formation. Taken together, OHPt shows great

potential as a novel and useful agent for the treatment and prevention of human prostate cancer cells. Further work is still required to clarify

the molecular mechanism of apoptosis and autophagy induced by OHPt in vivo.

AGFD 204 Evaluating Raman spectroscopic data by using principal component analysis to determine the freshness of fish samples Havva Tumay Temiz1, tumaytemiz89@gmail.com, Hasan M. Velioglu2, Ismail H. Boyaci1,3. (1) Faculty of Engineering, Dept. of Food

Engineering, Hacettepe Univ., Ankara, Turkey (2) Faculty of Agriculture, Dept. of Agricultural Biotechnology, Namik Kemal Univ.,

Tekirdağ, Turkey (3) Food Research Center, Hacettepe Univ., Ankara, Turkey Low content of saturated fats and cholesterol and high

content of polyunsaturated fatty acids (PUFA) makes fish an indispensable element of a healthy diet. On the other hand, its high moisture

content and weak muscle tissue does not allow the long-term storage. Freezing is the most commonly applied preservation method used for

extending the shelf life of fish. Improper practices of freezing and thawing, results with undesirable textural and functional changes, which

mostly cannot be realized by consumers. Enzymatic and chemical changes as well as dielectric properties of fish samples were monitored in

many studies in order to differentiate fresh and frozen-thawed fish samples. Fourier-transform infrared spectroscopy, impedance

spectroscopy and near infrared spectroscopy are frequently used novel technologies with the advantages like rapidness and on-site usability.

As one of the vibrational methods, which gives structural information and requires no sample preparation Raman spectroscopy is used in the

present study in order to differentiate fresh and frozen-thawed fish samples. Unlike the reported studies, relatively short freezing (24h) and

thawing (12h) periods were used in the present study. By using the advantage of its high sensitivity, very little changes in the lipid structure,

which occurred during the very short storage periods, were monitored using Raman spectroscopy. Collected Raman data was analyzed by

using Principal Component Analysis (PCA). Developed PCA models allowed us to obtain a successful differentiation between fresh, once

frozen-thawed and twice frozen-thawed fish samples. Gas chromatography (GC) was used as reference method and fatty acid composition of

fish samples were determined by GC analysis. A correlation was established between the results of GC and Raman spectroscopy in terms of

changes in the lipid structure.

AGFD 205 Raman spectroscopic method for determination of erucic acid in canola oils Elif Ercioglu1, elifercioglu@hacettepe.edu.tr,

SERAP D. VELIOGLU2, Havva Tumay Temiz1, Hasan M. Velioglu2, Ismail H. Boyaci1,3. (1) Faculty of Engineering, Dept. of Food

Engineering, Hacettepe Univ., Ankara, Turkey (2) Faculty of Agriculture, Dept. of Agricultural Biotechnology, Namik Kemal Univ.,

Tekirdağ, Turkey (3) Food Research Center, Hacettepe Univ., Ankara, Turkey Erucic acid is the principal fatty acid in the rapeseed, which

is commonly used for edible oil production. However, in vivo experiments reported that consuming erucic acid containing oils could lead to

serious health problems. Due to these health concerns, a new strain of rapeseed known as canola which contains low erucic acid was

developed using selective breeding. Today canola is often used with other vegetable oils for the production of edible oils, margarine or

shortenings. However, studies related to the toxicity of erucic acid are still being conducted. Regarding the safety of vegetable oils, European

Council require that canola oil must contain erucic acid less than 5 %, while US legislations had specified a maximum level as 2% in total

fatty acids. Hence, establishing a rapid, simple and reliable method for determination of erucic acid is of great importance in terms of

consumer safety and food legislations. Chromatographic methods namely, GC, GC-MS, and HPLC are commonly used for erucic acid

determination. However, these methods mostly require time and chemical consuming pre-treatment procedures. To eliminate the

disadvantages of traditional methods, vibrational methods have been widely used in food analysis. The aim of this study was to evaluate the

potential of Raman spectroscopy for determination of erucic acid percentage in total fatty acids of the canola oil. The erucic acid content of

canola oils, between 0% and 33.56% (w/w) were determined by means of partial least squares (PLS) analysis. High coefficient of

determination values were obtained for both calibration and validation graphs, 0.990 and 0.982 respectively. This study presents a rapid (45

s), non-destructive and accurate method for determination of erucic acid content in canola oil.

AGFD 206 Effects of KCl substitution on textural properties of Queso Fresco Michael H. Tunick, Michael.Tunick@ars.usda.gov. USDA

ARS, Wyndmoor, Pennsylvania, US Partial substitution of KCl for NaCl has been attempted in some common cheese varieties because of

restrictions on sodium in the diets of some consumers. The changes in texture of Queso Fresco, a popular Hispanic cheese, were monitored

during refrigerated storage after replacing some of the NaCl with KCl during the salting step. Queso Fresco is a high-moisture (49-58%

water) non-melting variety containing up to 3% NaCl; in this study the NaCl/KCl percentages were 2.0/0, 0.75/0.75, 1.0/0.5, 1.0/1.0, 1.0/1.3,

and 1.0/1.5. Texture profile analysis (TPA) revealed that hardness increased by approximately 3 N for every 1% increase in salt-to-moisture

ratio (S/M). The pH of Queso Fresco is 6.0-6.4, as opposed to 5.2-5.6 for more common varieties, and this high value leads to a less cohesive

and less springy cheese. The TPA cohesiveness and springiness did not change with S/M, indicating that these parameters are unaffected by

type and amount of salt when the cheese pH is above 6.0. Small amplitude oscillatory shear analyses were also unaffected by KCl content

because the curd is milled prior to packaging, which disrupts the casein matrix and eliminates long-range molecular interactions. Other than

TPA hardness, the texture of Queso Fresco is not altered by replacing some of the NaCl with KCl.

AGFD 207 Biological activities of diterpeniods from Hyptis verticillata Roy B. Porter, roy.porter@uwimona.edu.jm. Dept of Chem,

Kingston Mona, Jamaica Seven abietane diterpenoids were isolated from the roots of Hyptis verticillata (Labiatae). These are 7-acetoxy-16-

benzoxyabieta-8,12-diene-11,14-dione (1), 11,14 dihydroxy-12-methoxyabieta-8,11,13-triene-7-one (2), 11,14-dihydroxy-12-methoxy-

18(4→3βH) abeo-abieta-4(19),8,11,13-tetraene-7-one (3) 7-acetoxy-12-methoxyabieta-8,12-diene-11,14-dione (4), royleanone (5), 7,6-

dehydroroyleanone (6) and 7-acetoxyhorminone (7). The results of their evaluations against the sweet potato weevil, Cylas formicarius

elegantulus (Summers), their antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and their antimicrobial potential using

the disc diffusion assay against six human pathogenic microorganisms will be presented.

AGFD 208 Study of the encapsulation of aroma compounds from starch emulsions by reversed flow gas chromatography (RFGC) JOHN KAPOLOS1, jkapolos@teikal.gr, ATHANASIA KOLIADIMA2, GEORGE KARAISKAKIS2. (1) FOOD TECHNOLOGY,

TECHNOLOGICAL INST. OF PELOPONNESE, Kalamata, Greece (2) CHEMISTRY, UNIV. OF PATRAS, Patras, Greece Starch

consists of two biopolymers, amylose (linear polymer of 1000 glucose units) and amylopectin (branched polymer of 4000 glucose units).

Glucose units linked by α-(1-4) glycosidic bonds. Usually, amylose is about 25% while amylopectin is about 75% of the total mass. These

data, however, can vary depending on the origin of the starch. So, amylopectin vary from 95% in types of starch with low amylose content to

a few percentages in types of starch with high amylose content. As it is well known, amylose in neutral aqueous solutions, forms helices in

which encapsulated low molecular weight aroma compounds. However, amylopectin does not form such helices. In addition, most foods are

watery therefore it is of particular importance to study the behaviour of different types of starch versus aroma compounds in the presence of

water. In this study Reversed Flow Gas Chromatography (RFGC) technique was used for studying the encapsulation of aroma compounds in

starch emulsions. Slurries of starch granules from different origin (rice, potato and corn) were produced and their concentrations where

determined. Experiments at different temperatures (303.15 K, 313.15 K, 323.15 K and 333.15 K) in order to investigate the interaction

between aroma compounds (d-limonene, diacetyl, 1-hexanol) and starch emulsions were carried out. Following appropriate mathematical

analysis the calculation of diffusion coefficients of aroma compounds in starch emulsion and the coherence coefficients between the aroma

compounds and starch emulsion were extracted. Additionally, information on the effect of amylose content of the capture and release of

aroma compounds was investigated. Acknowledgment This research has been co-financed by the European Union (European Social Fund –

ESF) and Greek national funds through the Operational Program "Education and Lifelong Learning" of the National Strategic Reference

Framework (NSRF) - Research Funding Program: ARCHIMEDES III.

AGFD 209 Stereochemical determination of methamidophos and ruelene, organophosphorus compounds Melinda C. Chiu,

melinda.chiu@jjay.cuny.edu, Kristi Tami, Cristina Kinahan, Anita Ng, Gloria Proni. Science Dept., John Jay College - CUNY, NY, NY, US

Many commercially sold insecticides include a racemic mixture of chiral organophosphorus (OP) compounds. The compounds’ two

enantiomers may have different ways in which they either degrade or accumulate in the environment. This becomes an issue when realizing

that the enantiomers may have certain toxicities toward several species of animals and insects. In this presentation the HPLC methodology to

collect enantiomerically pure OP compounds of methamidophos, and ruelene will be presented. In addition, the absolute configuration of the

pure enantiomers was established by electronic circular dichroism (CD) and optical rotatory dispersion (ORD).

AGFD 210 Analysis of carcinogenic 4(5)-methylimidazole in various commercially available foods and beverages Sumin Lee, Jae-Young

Her, jyher83@gmail.com, Min-chul Jung, Kwang G. Lee. Dongguk Univ., Seoul, Korea (the Republic of) 4(5)-methylimidazole (4(5)-MI)

is a nitrogen-heterocyclic compound and byproducts produced during the manufacture of caramel color used to darken food products such as

soy sauces. 4(5)-MI is classified by the international agency for research on cancer (IARC) as group 2B. The objective of this study was

analysis of carcinogenic 4(5)-MI in various foods and beverages. A gas chromatography-mass spectrometry (GC-MS) was used for the

quantification of 4(5)-MI. The ion-pair extraction was carried out using bis-2-ethylhexylphosphtate. 4(5)-MI was derivatized with

isobutylchloroformate. Quantification was conducted by internal standard method with 2-ethylimidazole (2-EI). The linearity value (r2) of a

standard curve for quantitative analysis was 0.9999. The limit of detection (LOD) was 11.06 ug/kg and the limit of quantitation (LOQ) was

36.87 ug/kg. 4(5)-methylimidazole was detected in various commercially available foods and beverages containing caramel colorant.

Amount of 4(5)-MI in 144 commercially available foods and beverages such as soy sauces, coffee, caramel syrup, red ginseng juice, plum

juice ranged from 63.31 μg/L ± 9.30 to 1925.48 ± 73.92 μg /L.

AGFD 211 Metaboilic exploration about blueberry, raspberry, and blackberry Woosoek Kim1, Jeongjoo Pyo2, Jae-Young Her1,

jyher83@gmail.com, Kwang G. Lee1. (1) Dongguk Univ., Seoul, Korea (2) Korea Univ., Seoul, Korea The various berries which was

used to health functional foods, beverages, yogurts, and jams have antioxidant, antimicrobial, anticancer. And they were consumed by many

peoples. In this study, we identified components of blueberry, raspberry and blackberry using gas chromatography-mass spectrometer (GC-

MS) and mass profiler professional (MPP). Mass spectrometry based metabolite profiling in combination with multivariate data analysis was

introduced to quantity changes in metabolic patterns. The data of analyzed berries were processed by principle component analysis (PCA) as

multivariate analysis to determine whether separate classes of extraction solvents. PCA score plot were identified through retention time and

m/z data pair. At the results, PCA score plot obtained from hexane and ethyl ether extracts was the good discrimination between berries. And

then, loading plot analysis performed to increase accuracy of data processing was collected 139 peaks. Among them, 28 peaks of main

component were categorized in the significant level using ANOVA test (p<0.001). Although we have not yet identified the component of

berries, tridecanal, methyl eugenol, 2-nonadecanol, 1-methylbutyl palmitate, 2-heptacosanone and 2-undecanone were searched using library.

Methyl eugenol is known as antiallergic reaction compound in blueberry, raspberry, and blackberry.

AGFD 212 Formation and reduction of furan in soy sauce (ganjnag) according to the time of addition of food additives Min Yeop

Kim, Jae-Young Her, jyher83@gmail.com, Jun Young Lee, Kwang G. Lee. Dongguk Univ., Seoul, Korea (the Republic of) Soy sauce is a

traditional Korean food ingredient, widely used for many Asian cusines. Previous work reported the relatively high level of furan found in

soy sauce, which may have been derived from the Maillard reaction in natural soy sauce making process. The objective of this study was to

understand the formation of furan in soy sauce according to sterilization and fermentation temperatures. The effect of various food additives

on the reduction of furan in soy sauce model system was further investigated. Soy sauce was manufactured using a standard manufacturing

procedure using Koji (Aspergillus oryzae) fermentation. A level of furan was determinated by Headspace-Solid phase microextration(SPME)

followed by Gas chromatography-Mass Spectrometry(GC-MS), every 5 days up to 30 days. Five food additives (magnesium sulfate, calcium

sulfate, sodium sulfite, dibutyl hydroxyl toluene (BHT), and butylated hydroxyanisole (BHA)) were added to the soy sauce model system

under two different conditions (simultaneous fermentation and with food additives prior to sterilization) in order to determine the effect of

food additives on reduction of furan. The addition of magnesium sulfate, calcium sulfate, BHT and BHA to soy sauce showed a significant

reduction of furan level both two conditions, compared to control sample (p<0.05). However, sodium sulfite under simultaneous fermentation

showed effective reduction ratio of furan levels compared to when processing this additive prior to sterilization. (Reduction of simultaneous

fermentation: 94.6%~95.2%, sterilization with additive: 15.0%~17.0%, respectively) To exploit this analytical method, the present study will

provide guidance to the food companies and help to reduce furan studies.

AGFD 213 Validation of an analytical method for quantification of Benzo(a)pyrene in two different types of food matrices using GC/MS shinwoong Park1, Jun-Hyun Jeong2, Jae-Young Her1, jyher83@gmail.com, Kwang G. Lee1. (1) Dongguk Univ., Seoul, South

Korea (2) Dongguuk Univ., Seoul, Korea (the Republic of) Benzo(a)pyrene is hydrocarbons—organic compound containing only carbon

and hydrogen formed during the imperfect combustion and was recently classified as group 1 by the International Agency for Research on

Cancer. Benzo(a)pyrene has been widely used as a marker of exposure to total carcinogenic polycyclic aromatic hydrocarbons (PAH). They

have been reported to occur in various foods that undergo heat treatment. In this study, development and validation of analytical method of

Benzo(a)pyrene was carried out using gaschromatography/mass spectrometry (GC/MS). To minimize the matrix effect, two different types of

food matrices such as apple juice (non-fatty group) and sausage (fatty group) were selected for validation. The linearity value was obtained

higher than 0.99 and recovery efficiencies were ranged from 94.4% to 110.2%. The limit of detection (LOD) was 0.01 ng/g and the limit of

quantification (LOQ) was 0.05 ng/g. The inter-day precision of PAHs ranged from 5.56 to 7.77% and the intra-day precision of PAHs ranged

from 1.20 to 14.48%. This research was supported by a grant (14162예방안072) from Ministry of Food and Drug Safety in 2013.

AGFD 214 Formation and reduction of ethyl carbamate in soybean paste (Doenjang) model system Su jeong Lee, Ha Yan Song, Jae-

Young Her, jyher83@gmail.com, Kwang G. Lee. Dongguk Univ., Seoul, Korea (the Republic of) Ethyl carbamate (Urethane, EC) occurs

naturally in many alcoholic beverages and fermented foods. Due to its carcinogenic nature, many researches had been conducted to develop

analysis method of EC in many matrices (solid, semi-solid, liquid) of fermented food such as soybean paste, soy sauce and vinegar. The aim

of this study was to determine the effect of urease in the formation of EC, in the presence citrulline, ethanol and urea using Doenjang model

system. Doenjang was made in the laboratory using a standardized manufacturing method. Previously reported precursors (citrulline, ethanol,

urea) were added to Doenjang with and without urease, and the level of EC in Doenjang model was determined by Gas Chromatography-

Mass Spectrometry / Selective Ion Monitoring mode (GC-MS/SIM) for 30 days. The level of EC increased after 30 days, and the degree of

increase was significantly higher in Doenjang with added precursors. Within the precursor, the more precursor were added, the more EC were

detected. Regardless of precursor type, addition of urease decreased the level of EC in Doenjang. Addition of urease seems effective method

for reduction of EC in Doenjang model. Future work is needed to develop alternative method for EC reduction in Doenjang model.

AGFD 215 Development of an analytical method for quantification of biogenic amines in fermented soybean paste (Doenjang) Yong

Gun Kim, Jun Young Lee, Jae-Young Her, jyher83@gmail.com, Kwang G. Lee. Dongguk Univ., Seoul, Korea Biogenic amines (BAs) are

toxic nitrogenous compounds and formed by the microbial decarboxylation of amino acids during fermentation. BAs can cause several

toxicological problems such as nausea, respiratory distress and hypo- or hypertension. Consuming high amount of fermented foods high in

BAs, can pose these adverse health effects. Development of analysis method to enhance the sensitivity of detecting BAs in fermented food

matrix is crucial. In this study, development of analytical method to quantify the BAs was presented in fermented soybean paste (Doenjang)

model using High Performance Liquid Chromatography (HPLC). Seven Doenjang samples were selected for validation of this method, and

each was manufactured in a traditional method. The matrix effect was considered for validation. The linearity values from current method

were higher than 0.99, and recovery efficiencies ranged from 97.0% to 107.2%, respectively. The method detection limit (MDL) ranged from

0.37 to 2.50 ug/g and the limit of quantification (LOQ) ranged from 1.23 to 8.35 ug/g. The inter-day precision of BAs ranged from 0.84 to

8.91% and the intra-day precision of BAs ranged from 0.43 to 8.98%, respectively. The mean values of biogenic amines including

tryptamine, β-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine found in commercial Doenjang

samples were 55.0, 49.0, 263.2, 9.0, 229.0. 72.5, 29.5, and 10.6 ug/g, respectively. The analytical method presented by current study can give

valuable guidance to the food industries by providing the direct applicable method for BAs in various fermented food ingredients.

AGFD 216 Oil lipolysis process controlled by formation of Pickering emulsion Weiping Jin1,2, jinweiping1988@163.com, Yike Jiang2,

Bin Li1, Qingrong Huang2. (1) College of Food Science and Technology, Huazhong Agricultural Univ., Wuhan, Hubei, China (2) Food

Science, Rutgers Univ., New Brunswick, NJ, US Pickering emulsion, formed by solid nanoparticles absorbed at fluid interfaces, has been

renewed in recent 10 years, especially for health and cosmetics application where the use of surfactants is undesirable. Up to now, food-grade

particles for stabilizing Pickering emulsion, such as zein, whey protein and modified starch particles, are largely emboldened. In my work, a

kind of food-grade nanoparticle was fabricated by gelatin and polyphenol self-assembly, and it displayed good interfacial property and anti-

oxidative capacity. Four kinds of Pickering emulsions were stabilized by gelatin/polyphenol nanoparticles with different oil phases (medium

chain triglyceride (MCT), canola oil, corn oil and olive oil respectively). Due to various oil polarities, emulsion droplet sizes showed

differences from 80 to 120μm. Their lipid digestion kinetics evaluated using an in vitro lipolysis analyses, including mimic fasted state and

fed state respectively. The kinetics of fatty acid release was calculated. Lipid hydrolysis in canola oil and corn oil emulsions was faster and

the plateau values of total percentage of fatty acid release were much higher than pure oil. However, Pickering emulsion suppressed the

process of olive oil lipolysis. The influence of emulsions kinds on lipid hydrolysis could be attributed to several mechanisms: (i) smaller oil

droplet size increases contacted surface area of bile salts and lipase, (ii) strong adsorption of stabilized nanoparticles at the interface possesses

steric hindrance and competition between lipase, (iii) network formation by Pickering emulsion droplet bridge may reduce lipid hydrolysis

kinetics. Those results inspired us that Pickering emulsion could use for controlling oil lipolysis and regulating hydrophilic nutrients delivery.

AGFD 217 Use of fat compost from dairy industry wastewater as a new organic amendment for pepper (Capsicum annuum L.) crop Maria Laura Fiasconaro, Maria Eugenia Lovato, Carlos Martin, cmartin@santafe-conicet.gov.ar. Instituto de Desarrollo Tecnologico para la

Industria Quimica, Santa Fe, Argentina Fat compost was obtained by aerobic composting from dairy industry wastewaters mixed with wood

chips and green grass. The aim of this study was to analyze the impact of different doses of compost obtained from fats waste of dairy

industry mixed with commercial substrate and with soil on pepper plants development. Furthermore, this investigation attempted to

determine the effects of these mixtures on germination and composition of pepper fruits. FC extract resulted free of phytotoxicity. Different

growing media were prepared by mixing 0, 10, 20 and 40% of FC with commercial substrate (CS) or soil. Results showed that higher doses

of FC improved yield and several characteristics of fruit as dry matter, diameter and concentrations of some carotenoids. The mineral

composition of pepper fruit was also improved by application of different doses of FC and the incorporation of this residue did not increase

the heavy metals concentration of pepper fruit.

AGFD 218 Anti-inflammatory effect of resveratrol metabolite, δ-viniferin, on LPS-stimulated murine macrophage Pei-Hsuan Hsieh3,

hsiehelen@gmail.com, Min-Hsiung Pan1, Chi-Tang Ho2. (1) National Taiwan Univ., Taipei, Taiwan (2) Food Science, Rutgers Univ., New

Brunswick, NJ, US (3) Food Science, Rutgers the State Univ. of NJ, New Brunswick, NJ, US Inflammation is a physiological and

pathological process in response to stimulus, such as tissue injury, chemical irritation and microbial pathogen infection. Acute inflammation

is a rapid response and self-limiting. In general, a controlled inflammatory response is a beneficial defense system, which provides protection

against infection. However, it can become detrimental if prolonged and dysregulated called chronic inflammation. Over the past several

years, chronic inflammation has been recognized may be the root of various human diseases, including neurological disorders, metabolic

disorder disorders, obesity, cardiovascular diseases and even cancers. Resveratrol is a well-known natural anti-oxidative and anti-

inflammatory compound from grapes. In the previous study, the anti-oxidative properties of resveratrol metabolites have been suggested to

be more active than resveratrol. δ-Viniferin is a main resveratrol dehydrodimer and has been identified in grape cell cultures and wines. It

possesses two resorcinol skeletons, which are determinants of radical scavenging and anti-oxidative potential. Hence, we researched in the

anti-inflammatory effect of δ-viniferin. We prepared this compound in vitro by the oxidative dimerization of resveratrol with horseradish

peroxidase in the presence of H2O2. We found that δ-viniferin suppressed the expression of inducible nitric oxide synthase (iNOS) and

cyclooxygenase-2 (COX-2), as well as the down-stream product, nitric oxide, in murine RAW 264.7 cells induced with lipopolysaccharide

(LPS). Moreover, the inhibitory effects of δ-viniferin on inflammation associated signaling pathways, such as the blockade of LPS-induced

IκBα phosphorylation and degradation, the decrease of Akt and PI3K phosphorylation, and the reduction of LPS-induced transcriptional

activity of NF-κB. According to the results, δ-viniferin may have potential to be developed into an effective anti-inflammatory agent.

AGFD 219 Density functional theory study of the formation mechanism of acrylamide with glyoxal and asparagine as precursors Fu

M. Tao1, ftao@fullerton.edu, Jinhong Wu1,2, zhengwu wang2. (1) California State Univ., Fullerton, California, US (2) Shanghai JiaoTong

Univ., Shanghai, China The theoretical mechanism for acrylamide formation with glyoxal and asparagine precursors was studied by density

functional theory methods. Transition state theory with intrinsic reaction coordinate analysis was used to explore the minimum energy

reaction pathways of the potential energy surface thus elucidating the thermodynamic and kinetic properties along those paths. Our

B3LYP/aug-cc-pVDZ calculations reveal two distinct pathways as feasible in the formation of acrylamide. Path I involves N-glycosylation,

dehydration, decarboxylaion and directly decomposition of decarboxylated Schiff base to form acylamide, while Path II goes on the first

three same steps as the path I and then proceeds to form acrylamide via the formation of 3-Aminopropionamide and elimination of ammonia.

Analysis of thermodynamic and kinetic parameters for these pathways suggest the rate limiting step in path I being tautomerization of an

azomethine ylide and in path II, elimination of ammonia. Here, path I is found to be more favorable in comparison to path II. In addition,

participation of explicit water molecules is found to decrease of activation energy barrier for the majority of the elementary kinetic steps in

this reaction, thus increasing the overall rate constant.

AGFD 220 Characterization & quantification of flavonoids and organic acids throughout fruit development in American cranberry

(Vaccinium macrocarpon) using HPLC and APCI-MS/MS Yifei Wang2, yifei@scarletmail.rutgers.edu, Jennifer Johnson-Cicalese3, Ajay P.

Singh2, Nicholi Vorsa1. (1) Rutgers Univ, Chatsworth, NJ, US (2) Plant Biology&Pathology, Rutgers Univ., New Brunswick, NJ, US (3)

Dept. of Plant Biology & Pathology, Rutgers Univ., Philip E. Marucci Center for Bluberry & Cranberry Research & Extension, Chatsworth,

NJ, US Cranberry fruit constituents, particularly the flavonoids, have been identified as beneficial for human health. Individual flavonoids,

including flavonols and flavan-3-ols, and organic acids were characterized and quantified in cranberry fruit from fruit set to ripening in eight

cranberry varieties. Among the eight flavonol glycosides characterized by APCI-MS/MS, no general pattern of accumulation was observed.

However, the major flavonol, quercetin-3-galactoside (representing 36% of total flavonols) initially decreased, followed by an increase

during fruit ripening; while myricetin-3-galactoside (24%) and quercetin-3-glucoside (3%) increased slightly over the season, and quercetin-

3-arabinofuranoside (11%) decreased. Varietal variation was evident for total flavonols on four out of eight sampling dates. Flavan-3-ols,

including epicatechin monomer and polymers with degree-of-polymerization (DP) up to DP-11, were quantified. Concentrations of

individual flavan-3-ols were highest in early fruit development stages and declined rapidly through early fruit maturation, but increased

slightly during fruit ripening. Significant varietal variation was observed among the eight varieties tested for individual DP and total

proanthocyanidins, ranging almost two-fold. Organic acids including quinic, citric, malic and benzoic acids were identified and quantified by

reverse-phase HPLC. Concentration of quinic acid declined to approximately half the level from early fruit development to final ripening,

while malic acid increased slightly. Benzoic acid was detected in low concentrations from first sampling date to late July, and accumulated

substantially during fruit ripening. Harvest date and cranberry variety would appear to significantly influence the levels of various health

related constituents in resulting cranberry products.

AGFD 221 Flavor chemical analysis of shrimp from near-shore Louisiana Gulf Coast estuaries Kevin H. Driggers,

kdrigg1@tigers.lsu.edu. School of Nutrition and Food Science, Louisiana State Univ., Baton Rouge, Louisiana, US Shrimp can have

discernable flavor characteristics that correlate to conditions of species, diet, and environment at the time and location of harvest.

Identification of the flavors of shrimp could be used to optimize shrimp farming and harvesting methods. Identification of shrimp from a

location that offers superior flavor offers a new business opportunity marketing premium quality shrimp. Low concentrations of flavor

compounds in shrimp can cause difficulties for measurement. A method for concentrating volatile flavor compounds to a detectible level is

needed for accurate and meaningful analysis. Shrimp harvesting in the Gulf of Mexico region of the US is a $400 million USD industry. This

study is focused on populations of shrimp harvested in Louisiana coastal areas. Variables will include: flavor compound composition,

geography, time of year, water composition, and harvest depth. Spectroscopic measurements of each shrimp sample will be compared to

identify variances in flavor compound composition. Information from these comparisons will be used to guide a sensory evaluation, to

determine the impact of shrimp flavor compound composition to shrimp flavor. Preliminary experiments included using solid-phase micro-

extraction (SPME) and simultaneous distillation extraction (SDE) to concentrate the volatile flavor compounds. SDE was chosen as the better

method. Shrimp samples from estuaries with diverse ecologies were collected. Raw shrimp were homogenized, combined in aqueous solution

with a reference tri-methyl pyrazine (TMP), and an antifoaming agent dimethyl sodium methoxide (DMSM). The volatile compounds of the

shrimp were extracted using simultaneous distillation extraction (SDE). Analysis was performed using Gas Chromatography-Mass

Spectroscopy (GC-MS). Fractions of shrimp samples will also be analyzed using Liquid Chromatography-Mass Spectroscopy (LC-MS) to

measure and identify non-volatile flavor compounds.

AGFD 222 Time-resolved determination of physicochemical quantities for physically adsorbed or chemisorbed aroma compounds on starch granules, by inverse gas chromatography ATHANASIA KOLIADIMA2, akoliadima@chemistry.upatras.gr, JOHN KAPOLOS1,

GEORGE KARAISKAKIS2. (1) TECHNOLOGICAL INST. OF KALAMATA, Kalamata, Greece (2) CHEMISTRY, UNIV. OF PATRAS,

Patras, Greece The main factor influencing the fixation of aroma compounds on food are the nature of the solid. These interactions are

dominated by three mechanisms: a) the distribution of aroma compounds between different phases of food, b) the diffusion of aroma

compounds through the bulk of food and c) the linking of aroma compounds with food components. Starch is one of the food components

which have the possibility to interact with aroma compounds because of its ability to bind these compounds in two different ways: a) by

simple absorption and b) by physical encapsulation in the bulk. The mechanism of this interaction depends on the type of compound the

morphological and energetic properties of the surface and of the composition of the starch molecules. Surface characterization of starch

granules is of great importance in order to investigate this interaction. So physicochemical parameters for adsorption of aroma compounds at

starch granules are measured as a function of time. Local isotherms θ against adsorption energy ε, fractional changes of adsorption sites f(ε)

/c*max against ε, θ against f(ε)/c*max, and distribution functions θ f(ε)/c*max over adsorption energy values ε, were calculated. The method

uses only chromatographic experimental data obtained by the inverse gas chromatography technique known as reversed-flow gas

chromatography. It was applied to study the adsorption of d-limonene and diacetyl onto particles of starch from wheat, rice, potato and corn

at different temperatures. Also from the results the time separation of experimental surface energy together with the time-independent rate

constants for adsorption and desorption of aroma compounds on starch granules is described. The geometrical mean of the London parts of

the total surface free energy (γL1γL2)1/2 of the adsorbed aroma compounds and the solid surface, accompanied by the relevant probability

density functions over time are also calculated and the results can be used as a good measure for surface characterization. Acknowledgment

This research has been co-financed by the European Union (European Social Fund–ESF) and Greek national funds through the Operational

Program "Education and Lifelong Learning" of the National Strategic Reference Framework (NSRF)-Research Funding Program:

ARCHIMEDES III. Investing in knowledge society through the European Social Fund

AGFD 223 Early detection of milk spoilage via volatile organic compound analysis using multidimensional gas chromatograph/mass spectrometry Kevin Rochford, rochford.kevin1@gmail.com. W. T. Woodson High School, Fairfax, Virginia, US Early detection of milk

spoilage using trace volatile organic compounds (VOCs) as indicators poses a challenge because other VOCs from milk could form complex

backgrounds. Separation using one gas chromatograph (GC) column is frequently insufficient to obtain the desired detection sensitivity with

a mass selective spectrometer (MSD). Here, a two-dimensional GC separation method with a heart cut technique is applied to detect trace

VOCs generated from milk and detect their changes in concentration during a slow spoilage process. VOC samples of milk samples were

collected via headspace sampling using a 50/30 μm Divinylbenzene/Carboxen SPME. The two-dimensional separation was achieved by

using a SGE BPX-5 column (280°C, 56 m × 530 µm × 0.5 µm) for the first dimensional separation based on boiling points and a SGE SolGel

WAX column (280°C, 30 m × 530 µm × 0.5 µm) for the second dimensional separation based on polarities. Samples extracted from a 1-

minute heart cut window were further separated in the second column before being analyzed using a 5975C MSD. Using this method, a

variety of VOCs were identified that commonly exist at the early stage of milk spoilage caused by different bacteria (B. subtilis,

Lactobacillus sp., and Staph. aureus), including 2-nonanone, benzaldehyde, hexanoic acid, octanoic acid, decanoic acid, 3-methyl butanoic

acid, and phenylethyl alcohol. Furthermore, the concentrations of these VOCs were found to be correlated with pH changes during the milk

spoilage. The method development and the dependence of VOC detection sensitivity on sampling conditions and column separation

parameters will be discussed. This work lays a foundation for developing a non-invasive and generic method for early detection of milk

spoilage caused by different bacteria.

AGFD 224 Structural properties of B-type procyanidin oligomers and their ability to scavenge free radicals: A DFT study Ana M.

Mendoza-Wilson, mwilson@ciad.mx, Sergio I. Castro-Arredondo, Rene Renato R. Balandran-Quintana. Coordinacion de Tecnologia de

Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, Hermosillo, Sonora, Mexico Procyanidins (PCs) are

one of the most abundant class of phenolic compounds produced by plant tissues and have proven to be more effective free radical

scavengers than vitamins C and E, so they have beneficial effects on the fruits and vegetable quality, in addition to the health of consumers.

There is growing evidence indicating a strong relationship between the antioxidant ability of PCs and structural factors such as degree of

polymerization and conformation, but there are also many controversies about this issue. Currently exists a special interest to know the

differences in the ability to scavenge free radicals among monomers, dimers and trimers, as these represent the most bioavailable forms of

PCs. However this is an arduos task since by their polyhydroxylated structure these compounds generate many intermediates with distinct

conformations and very short half-life, which do not allow their isolation through experimental methods, so it is necessary to use

computational methodologies. In this work the structural properties and ability to scavenge free radical of monomers, dimers and trimers of

PCs was studied through the three basic mechanisms: hydrogen atom transfer (HAT), sequential proton-loss electron-transfer (SPLET) and

single electron transfer followed by proton transfer (SET-PT), employing the Density Functional Theory (DFT) computational method. In

summary it was found that the ability of PCs to scavenge free radicals by the HAT and SET-PT mechanisms tended to increase with the

degree of polymerization (monomer < dimer < trimer) and was totally dependent on the conformation as it was higher in the compact and

compact-compact conformations of dimers and trimers, respectively. In the SPLET mechanism the relationship of the structural properties

with the ability of PCs to scavenge free radicals did not show a well-defined trend as in the HAT and SET-PT mechanisms.

AGFD 225 Determination of the antiradical and chelating potential of a phenolic extract and a procyanidin-rich fraction of apple

peel by experimental and computational methods Ana M. Mendoza-Wilson1, mwilson@ciad.mx, Angelica Espinosa-Plascencia2, Refugio

Robles-Burgueño2, Rene Renato R. Balandran-Quintana1, Maria d. Bermudez-Almada2. (1) Coordinacion de Tecnologia de Alimentos de

Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo, Sonora, Mexico (2) Coordinación de Ciencia de los

Alimentos, Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo, Sonora, Mexico The apple peel is an important source

of phenolic compounds among which the procyanidins are the most abundant. Both compounds have a variety of chemical and biological

properties, such as the abilities to scavenge free radical (antiradical) and to chelate metals that give them potential uses as antioxidants in the

areas of foods and health, depending of their composition and structure. In this study were characterized the phenolic compounds and

procyanidins extracted from the apple peel of a Red Delicious variety, and their antiradical and quelating potential was determined

employing experimental and computational methods. It was found that the phenolic extract consisted of 45% of flavan-3-ols, 42.55% of

flavonols, 11.51% of dihydrochalcones, 0.22% of anthocyanidins and 0.7% of phenolic acids. The procyanidin-rich fraction consisted of

71.78% of procyanidin oligomers in the range of dimers to heptamers, 27.5% of monomers of flavan-3-ols and 0.72% of a gallated dimer.

The mean degree of polymerization of the procyanidin-rich fraction was 4.12. The procyanidin oligomers were constituted of 97% of (-)-

epicatechin as extension and terminal units and 3% of (+)-catechin as terminal unit. The antiradical potential determined through the

inhibition of lipid peroxidation of linoleic acid and the ABTS·+ radical, was significantly higher in the procyanidin-rich fraction than in the

phenolic extract. On the other hand, the chelating ability measured by the formation of complexes with Cu(II), was slightly greater for the

procyanidin-rich fraction than for the phenolic extract. The thermochemical data obtained computationally by the PM6 semiempirical

method, corroborated that procyanidins have higher antiradical potential than the major phenolic compounds of apple peel.

AGFD 226 New active packaging film from natural resources Ana Machado, avm@dep.uminho.pt. Univ. of Minho, Guimaraes, Portugal

A new antioxidant active packaging material for food has been developed, consisting of a co-extrusion film of two layers polylactic acid

(PLA) containing a natural antioxidant (NAO). The latter was extracted from aromatic herbs from Portuguese land fields with a mixture of

hexane/ethanol, 4:3 (v/v). The antioxidant was previously incorporated in the polymers matrices using a twin-screw extruder and a double

layer film was produced by co-extrusion. The mechanical tests demonstrate that the mechanical properties were not affected by the

incorporation of NAO. Organoleptic properties and color, texture, and physical characteristics of fat meet packaged with the new active film

were measured to evaluate the shelf life of the packaged product. Results showed that, compared to film without NAO, the active film

efficiently enhanced the stability against oxidation processes, thus being a promising way to extend the products shelf life.

AGFD 227 Development of a novel biomagnetic separation method for rapid detection of Escherichia coli by phage display technique

ZIYUAN WANG, ziyuanw@foodsci.umass.edu. Food Science, Univ. of Massachusetts Amherst, Sunderland, Massachusetts, US Detection

of food-borne pathogens is of great importance to reduce the health risk for customers. Thus, rapid and sensitive assay techniques are needed.

Conventional culture methods are time consuming, while other biochemical analysis also requires pre-enrichment step resulting in a total

assay time of at least 24 h. This study developed a rapid detection and separation method for target bacterial cells by combining biomagnetic

separation (BMS) with bacteriophage assay. In this method, bacteriophage T7 was genetic modified to display a peptide and phage infection

cycle was utilized for the detection of Escherichia coli (E.coli). The surface of beads coated with streptavidin ligands can bind with

biotinylated bacteriophage T7 via the strong binding between streptavidin and biotin molecular, this complex is then utilized for the specific

capture of target bacterial. Several factors, including the ratio of magnetic particles with phage particles, reaction time and washing steps

were optimized. Then this phage-based biomagnetic separation was evaluated for detecting E.coli from artificially contaminated broth. The

concentration of E.coli cells was determined indirectly by detecting progeny phage after infection. Detection limit of this assay in broth is

less than 104 CFU/ml, and the assay can be performed in 6 to 7 hours. The results of this study demonstrate that the biomagnetic assay is a

rapid, simple, and sensitive technique for the detection of E.coli which can be applied to detect food samples without pre-enrichment.

AGFD 228 Microheterogeneity and microrheological properties of high-viscosity oat β-glucan solutions Jingyuan Xu1,

james.xu@ars.usda.gov, George Inglett1, Yiider Tseng2, Denis Wirtz3. (1) NCAUR/ARS/USDA, Peoria, Illinois, US (2) Uniersity of

Florida, Gainsville, Florida, US (3) The Johns Hopkins Univ., Baltimore, Maryland, US Soluble fibre β-glucan is one of the key dietary

materials in the healthy food products known for reducing serum cholesterol levels. The micro-structural heterogeneity and micro-rheology

of high-viscosity oat β-glucan solutions were investigated by monitoring the thermally driven displacements of well-dispersed microspheres

via video fluorescence microscopy. By comparing the distribution of the timedependent mean-square displacement (MSD) and ensemble-

averaged MSD of polystyrene microspheres imbedded in four concentrations of β-glucan solutions, we found that the solutions exhibited

perfectly homogeneous behaviour at 61%, but showed a certain degree of heterogeneity at 2%. Micro-rheology investigation revealed that β-

glucan solutions displayed nearly perfect viscous behaviour at 61%, but the property changed into viscoelastic at 2%. Both micro-structural

heterogeneity and micro-rheological property shifts occurred over a small concentration range, between 1% and 2%, of β-glucan.

AGFD 229 Synthesis of quinolactacide, penicinoline, penicintoam, and their analogs as potential insecticides Sivappa Rasapalli,

Ronald Mastrolia, rmastrolia@umassd.edu. Univ. of Massachusetts Dartmouth, North Dartmouth, Massachusetts, US Endophytes,

especially endophytic fungi, have been proved to be rich sources of biologically active secondary metabolites. Bioassay-guided fractionation

of the extracts of endophytic fungi of mangrove plants have resulted in the isolation of a new and unusual pyrrolyl 4-quinolinone alkaloids.

Among these, structurally related metabolites such as penicinoline and its methyl ester, quinolactacide and penicintoam are the important

metabolites with insecticidal acitivities. All these share quinolone phramacophore and have expressed impressive and other useful biological

activities. We have initiated a synthesis program to tap the biomedicinal potential of this family based on the isatoic-anhydride chemistry.

Focused library of analogues of quinolones have been generated and are being evaluated for insecticidal activities. The key steps of the total

synthesis were oxonitrile genmreation and their condensation with various isatoic anhydrides in DMF in presence of NaOMe to produce

quinolones. Cyclizations of nitriles/esters under basic conditions to provide tetracyclic lactams that are also potential topoisomaerase

inhibitors (image 2). Details will be presented.

AGFD 230 Inhibitory activity of Enterococcus faecalis PL9003 on oxidation and melanogenesis Yeonhee Lee, yhlee@knrrc.or.kr,

Hakmi Lee. Seoul Women's Univ., Seoul, Korea (the Republic of) Aims: Characterization of inhibitory activity of lactic acid-producing

Enterococcus faecalis PL9003 on oxidation and melanin production. Materials and Methods: Anti oxidation activity including SOD

production, resistance to superoxide anions, eliminating ability of hydroxyl radical, superoxide dismutase activities, total antioxidant

activities were assayed. The heat stability of antioxidant activities were tested at various temperatures for various time intervals.

Melanogenesis inhibition activity was assayed by measuring the L-tyrosinase inhibition activity with in vitro assay and inhibition of melanin

contents with in situ assay. Results: Anti oxidant activity and inhibition activity on melanogenesis of PL9003 were very stable at high

temperature. It turned out that PL9003 had two different kinds of SOD. Conclusions: PL9003 can be used as a starter for fermentation of

natural plants in cosmetic industry or directly used for dietary consumption.

AGFD 231 Studies on the discovery of agriculturally active compounds from marine endophytic fungi Hao-fen Sun, fyqfyx@163.com,

Chao-xi Wang, Qian Song, Yi-zhen Tang, Yan Xia. Qingdao Technological Univ., Qingdao, China Marine fungi metabolites are new and

important resources for the discovery of novel structures and environment-friendly agriculture antimicrobial substances. From the coastlines

near Qingdao, China, we obtained nearly 100 fungi strains from marine organisms. Then, using HPLC and TLC methods, we screened them

against 12 strains of plant pathogenic fungi by the flat confrontation experiment and 4 strains of bacteria by coating extracts on filter papers.

We discovered marine fungus CC-1 with unique morphology, isolated from marine red alga Chondria Crassicaulis, and HR-1, isolated from

marine shellfish abalone, Haliotis Rubra, and found rich metabolic and significant in vitro farm antimicrobial activities. The dominant alga,

Chondria Crassicaulis contained a large number of secondary metabolites with strong biological activities and its endophytic fungi and active

metabolites have potential biological control abilities for plant diseases. This report describes our work on the bioactivity-guided isolation,

structural elucidation of secondary metabolites, investigation of structure-activity relationship, and lead compounds for the discovery of

green agriculture fungicides and bactericides.

AGFD 232 Study of vitro digestion on desiccated coconut Hengyuan Wu1, Jian Xiong1, 940383467@qq.com, Jun Ye2. (1) School of

Light Chemistry and Food Science, South China Uni. of Techn., Guangzhou, Guangdong, China (2) State Key Laboratory of Pulp and Paper

Engineering, South China Uni. of Techn., Guangzhou, Guangdong, China Desiccated coconut, the edible solid portion inside coconut,

contains cellulose and coconut oil. In this study, vitro simulation experiment was conducted on defatted and fat desiccated coconuts under the

conditions of 37 ℃ and different pH values (1,2,3,4). The digestion of desiccated coconut and the pH changes of the acids were investigated,

which would provide reference for applications of desiccated coconut as hyperacidity alleviator and dietary fiber additive. The result was

showed that in 30s, the pH values of all the samples rose, and the rise varied with initial pHs, in which the samples (pH=2 and 3）of

desiccated coconut had the largest increases that both were 1.3; and in 6h, the pH values of the samples (PH≥3) stabilized at 4.5±0.2, while

the pH values of samples (pH=1) decreased compared to those in 30s. The residues of two kinds of desiccated coconut showed different

change rules. The residues of defatted desiccated coconut decreased with the increase of pH, and then stabilized at pH=3, while the residues

of fat desiccated coconut increased after decrease, because the oil decomposed more with the increase of pH. Acknowledgement: Supported

by the National 973 project under Grant No. 2010CB732201, the National Natural Foundation of China under Grant No. 31270617.

AGFD 233 Quantitation of chiral heterocyclic key aroma compounds in cooked Alliaceae varieties using a stable isotope dilution assay Mario Flaig1, mario.flaig@gmx.de, Michael Granvogl2, Peter H. Schieberle3,1. (1) Deutsche Forschungsanstalt für

Lebensmittelchemie, Freising, Germany (2) Tech Univ. of Munich, Freising Bavaria, Germany (3) Technical Univ of Munich, Freising,

Germany Onions, leek, shallots and other Alliaceae-varieties are important and widespread culinary ingredients as vegetables and spices in

numerous processed foods all over the world. Among various sulfur compounds mainly characterizing the overall aroma of raw and

processed onions (Allium cepa L.), several chiral, heterocyclic alkyl-substituted sulfur compounds, cis-/trans-3,5-diethyl-1,2,4-trithiolan, cis-

/trans-3,6-diethyl-1,2,4,5-tetrathian and cis-/trans-4,6-diethyl-1,2,3,5-tetrathian, were identified as characteristic and important aroma

compounds in cooked onions and were also reported in other Alliaceae-varieties. Due to the well-known aroma properties of sulfur

compounds, they often hold a special position as potent aroma compounds with characteristic odor qualities. Furthermore, the

stereochemistry is a well-known aspect influencing their sensory properties. Up to now, no comprehensive qualitative and quantitative data

are available on the amounts of cis-/trans-3,5-diethyl-1,2,4-trithiolan, cis-/trans-3,6-diethyl-1,2,4,5-tetrathian and cis-/trans-4,6-diethyl-

1,2,3,5-tetrathian. Hence, the concentrations of the above mentioned odorants were investigated after cooking of commercial white and red

onions, leek, shallots, chives and spring onions. In connection with method development for enantiomer separation, all target compounds

were identified in comparison to authentic reference compounds combining gas chromatography with mass spectrometry and sensory

techniques. Afterwards, a stable isotope dilution assay (SIDA) was developed for quantitation purposes applying multidimensional GC-MS

techniques. Finally the target compounds were synthesized and their sensory properties were evaluated with special emphasis on odor-

thresholds of the isomers in air and odor qualities.

AGFD 234 Peri-receptor modulation of the human salivary proteome by taste stimuli Theresa Stolle, theresa-stolle@gmx.de, Matthias

Bader, Thomas Hofmann. Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Freising, Germany

To measure and predict a food’s taste signature, it is fundamental to understand peri-receptor events taking place in the oral cavity and

controlling the effective concentration of taste and trigeminal stimuli to be available for chemoreceptor activation. In this context, salivary

proteins are believed to interact with key food taste molecules and, by doing so, seem to impact taste receptor activation. In order to gain

some more detailed insight into the impact of proteins on stimulus perception and, vice versa, the influence of a stimuli-induced modulation

of salivary proteins, healthy volunteers were challenged with a series of taste-active compounds and saliva flow was measured time-

dependent. Among the compounds tested, citric acid (sour), 6-gingerol (pungent), and α/β-hydroxy sanshools (tingling) showed the highest

saliva-stimulating activity. Time-dependent changes in the salivary proteome were further analysed by tryptic in-gel digestion and nano-

HPLC-MS/MS to identify the proteins modulated upon tastant challenge. Surprisingly, a stimuli-dependent regulation of the overall protein

content and the concentration of individual salivary proteins were observed instantaneously upon stimulation, thus suggesting the release of

proteins from preformed vesicles and not from de novo synthesis. Some of the proteins affected are supposed to interact with flavour

molecules and hence, modulating the concentration of the free flavour compound in the oral cavity. Other proteins were found to exhibit

antimicrobial and anti-inflammatory activities, thus triggering innate protective mechanisms in mucosal immunity and in non-immune

mucosal defense.

AGFD 235 Modeling the leachability of pH-dependent ionizable organic contaminants from municipal sewage sludge Arjun

Venkatesan, avenka21@asu.edu, Rolf U. Halden. Center for Environmental Security, Biodesign Inst., Arizona State Univ., Tempe, Of the

6.5 million metric tonnes of municipal sewage sludge (MSS) or biosolids produced annually in the U.S., >50% are applied on land as a soil

amendment. An increasing concern regarding this practice is the presence in MSS of chemical and biological agents posing environmental

and human health concerns. Hazardous agents leachable from MSS have the potential to pollute surface and groundwater or be subject to

uptake by feed and food crops. A meta-analysis of contaminants detected in nationally representative samples showed the presence of 312

organic contaminants in U.S. MSS, of which 23% (n = 71) were identified as ionizable organic contaminants (IOCs) contributing 82% of the

established total contaminant mass loading. Among these were 58 pharmaceuticals and personal care products (PPCPs), 12 perfluoroalkyl

substances (PFCs) and the surfactant 4-nonylphenol (NP). The load of these IOCs released to U.S. soils via land-application of MSS was

calculated to equal approximately 2,000 tonnes. A partitioning model developed to assess the role of pH in the potential mobility of

contaminants revealed that between 36 and 85% of the mass of individual classes of IOCs potentially could desorb from land-applied MSS

due to ionization forced by pH changes in the environment. Model output further suggested that up to 42 metric tonnes per annum of IOCs

potentially could be mobilized from land-applied MSS. This model may serve to identify the fraction of leachable contaminants in MSS at

different pH regimes and to estimate the potential contamination of surface/ground water near MSS-applied agricultural fields.

AGFD 236 Alkaloid profiles of hairy root cultures of Catharanthus roseus differ when generated by different strains of

Agrobacterium rhizogenes John de la Parra1, delaparra.j@husky.neu.edu, Noreen Rizvi2, Roger A. Kautz1, Poguang Wang3, Roger Giese3,

Carolyn W. Lee-Parsons1,2. (1) Chemistry and Chemical Biology, Northeastern Univ., Cambridge, Massachusetts, US (2) Chemical

Engineering, Northeastern Univ., Boston, Massachusetts, US (3) Pharmaceutical Sciences, Northeastern Univ., Boston, Massachusetts, US

The Madagascar periwinkle plant (Catharanthus roseus) produces the valuable anti-cancer compounds vincristine and vinblastine at very low

yields. One approach to increasing the production of these unique alkaloids is the genetic engineering of the plant's biosynthetic pathway

using the plant pathogen, Agrobacterium rhizogenes (the related bacteria, Agrobacterium tumefaciens, causes the crown gall tumor in plants).

The alkaloid profile differs between C. roseus hairy root cultures generated by different strains of A. rhizogenes. Their alkaloid profiles,

including a previously uncharacterized metabolite, are compared and characterized by MS/MS and NMR.

AGFD 237 Ensuring coffee freshness in portioned coffee system Luigi Poisson1, Sylvie Legrand1, Yves Wyser1, Frederic Mestdagh1,

Frederic.Mestdagh@rdor.nestle.com, Britta Folmer2, Josef Kerler1. (1) Nestle, Orbe, Switzerland (2) Nespresso, Lausanne, Switzerland

Many portioned coffee systems are offered today to consumers. Main advantages of single sealed coffee portions for consumers are the

convenience of preparation, and the variety and choice. During storage of roast and ground coffee (R&G) various degenerative alterations

can take place such as oxidation and/or intrinsic reactions of aroma compounds leading to a fading of the fresh coffee aroma and/or the

development of off-notes[1]. In order to ensure that the consumer can enjoy the desirable fresh coffee aroma during the whole shelf life the

coffee must be stored in absence of oxygen and light. Various packaging materials are used to pack portioned coffee, ranging from

aluminium to various plastics. In some cases, the barrier is provided by a secondary pouch made of high barrier laminate. A recent study on

the role of the packaging material on the shelf-life of roasted coffee showed that aluminium preserves best the freshness[2]. The aim of

present study was to link the alteration in the aroma composition to the perceived sensory impact from a consumer perspective. Roasted

coffee was stored under different conditions and using different packing material (whole beans, R&G and portioned) during one year shelf

life. The quantitative evaluation of freshness and oxidation markers implied the use of stable isotope labelled molecules as internal standards,

and analysis by solid phase micro extraction (SPME) combined with gas chromatography/mass spectrometry (GC/MS). Sensory analysis was

performed as a Two-Alternative Forced Choice test (2-AFC) to detect changes in coffee quality, such as loss of aroma intensity and the

appearance of off-notes. A causal link was found between the alteration of evaluated aroma compounds and the point in time where a change

in the sensory profile was significantly perceived. In addition, a modelling study was conducted to assess the impact of oxygen presence

during processing of the coffee, the amount of oxygen consumed by the coffee during its shelf life and packaging permeability on the residual

oxygen and on freshness loss. It is concluded that processing coffee in the absence of oxygen is key for highest initial coffee quality and that

storage in hermetically sealed capsules with very high barrier properties allow to retain freshness over the entire shelf life.

AGFD 238 Red shortening: Characterization and utilization in formulating novel functional biscuits Hany Abou Gharbia,

samehmawad@gmail.com. Food Science, Alexandria Univ., Alexandria, Egypt Functional biscuits were manufactured by replacing white

shortening (WSh) with red shortening (RSh) by about 80%. White shortening was found to be comparable to RSh in terms of moisture

content, refractive index, iodine value, saponification value and unsaponifiable matter. On the other hand, WSh was different from RSh in

cloud point, color, slip melting point, acid and anisidine values as well as free fatty acids. The fatty acid composition of WSh and RSh was

different. The total saturated fatty acids in WSh and RSh was 57.4 and 50.8%, respectively, whereas, the total unsaturated fatty acids for

WSh and RSh amounted for 42.4 and 49.0%, respectively. It was obvious that RSh possessed higher content of antioxidants than WSh, the

total α-tocopherol and tocotrienols were 654 and 530 ppm, respectively. Moreover RSh contains 465 ppm of carotenes as compared to only 2

ppm present in WSh. In conclusion, biscuit samples formulated in the present study could be stored up to 10 months at room temperature

without any significant deterioration in terms of oxidative stability, peroxide ansidine and acid values.

AGFD 239 Analysis of lipid transfer proteins in Arabidopsis thaliana by means of epitope tags to decipher the role of LTP4's lipid in plant senescence Johanna Bautista, joba1025@gmail.com. Biochemistry, California State Univ., Los Angeles, Through microarray assays

Dr. Vellanoweth's lab found two specific lipid transfer proteins that are upregulated during the bolting stage in Arabidopsis thaliana. RNAi

knock down of these genes produce a mutant plant that continues to flower after having already completed senescence and apparent death.

We hypothesize that LTP4 carries a lipid signal that mediates meristem death. The objective of this work is to insert an epitope tagged lipid

transfer protein 4 (LTP4) gene into the Arabidopsis thaliana plant which will allow us to use a reagent to specifically pull out this lipid

carrying protein for analysis. We expect that this approach will help us uncover the identity of the LTP4-bound lipid. Also, using the epitope

tags on the LTP4 protein, we will track the process in which the LTP4 protein carries the unknown lipid through the plant in senescence.

Currently, the entry clone with the LTP4 gene of interest has been constructed. Through the lytic reaction of the entry clone and various

destination vectors we expect to obtain our expression vectors. The expression vectors will then be used to transform AGL1 Agrobacterium

tumefaciens that will introduce the genes into the plant via the floral dip method. This will give us our final transgenic plants that will have

an epitope tagged LTP4 gene.

AGFD 240 Identifying T-DNA insertion site in Arabidopsis thaliana LTP-4 and LTP-3 mutants by thermal asymmetric interlaced PCR (TAIL-PCR) Israel Santana, santanaisrael83@gmail.com, Jessica Ortiz, robert l. vellanoweth. chemistry and biochemistry, California

State Univ. Los Angeles, Significant phenotypic differences such as extended life span, multiple floral meristems and greater vegetative

growth have been observed in transgenic LTP-4 RNA-i Arabidopsis thaliana plants. We attempt to confirm these phenotypes are a result of

short interfering RNA-i (siRNA) knockdown and not the result of the transgenic DNA (T-DNA) insertion disrupting normal gene function.

Thermal asymmetric interlaced PCR (TAIL-PCR) will be used to identify the location of the transgenic DNA insert within the LTP 4 and

LTP3 Arabidopsis genomic lines. We aim to amplify a sequence that contains both known vector sequence and adjacent unknown genomic

sequence. TAIL-PCR utilizes three specific forward primers (T1, T2, and T3) in consecutive reactions together with short arbitrary

degenerate (AD) primers. The primers are designed to have varying annealing temperatures so that the alternating high and low temperature

cycles yield higher concentrations of the specific product over nonspecific products. Preliminary results show products amplified by TAIL-

PCR for LTP-3 are still within vector sequence and do not amplify the adjacent genomic region. LTP-4 T-DNA insert was found inserted

within a Leucine rich repeat-containing protein gene nested in chromosome 5.

AGFD 241 Capillary electrophoresis coupled with inductively-coupled plasma mass spectrometry as an analytical tool for arsenic speciation in rice Haiou Qu, haiou.qu@fda.hhs.gov, Thilak Mudalige, Sean Linder. Office of Regulatory Affairs/Arkansas Regional Lab,

U.S. FDA, Little Rock, Arkansas, US In recent years there is an increasing concern about the present of arsenic as a contaminant in foods.

Because of unique farming practices, rice has the potential to accumulate more arsenic from the soil when compared to other crops.

Dimethylarsinic acid (DMA), monomethylarsonic acid (MMA), arsenite [As(III)], and arsenate [As(V)] are four arsenic species that are

commonly found in rice and rice products. Due to species dependent toxicity, it is necessary to quantify the concentration of each species in

order to accurately determine the risk associated with eating rice and rice products. Currently, liquid chromatography coupled with

inductively coupled plasma mass spectrometry (ICPMS) been demonstrated to be a feasible method for arsenic speciation in rice. A common

problem of this method is that the column can deteriorate after many injections, which compromises subsequent measurements. Here we have

developed an alternative methodology using capillary electrophoresis, coupled with ICPMS to separate and quantify common arsenic species

in rice and rice cereal. An additional arsenic containing compound, o-arsanilic acid, which is not inherently present in natural sample, was

added as an internal standard to adjust for run-to-run variation generated during the injection step. After an enzyme-assisted microwave

extraction, DMA, MMA, As (III) and As (V) in rice and rice cereal were successfully separated under basic buffer condition (pH=11) and a

applied voltage of 20 kV. The peak area was found to have a linear relationship with the concentration of each arsenic species. Two rice

standard reference materials (SRM 1568 b and CRM 7503-a) were analyzed to validate the method, and the determined concentration of

DMA, MMA and inorganic arsenic were within 5% difference of the certified values of the reference materials.

AGFD 242 Prevention and treatment of Staphylococcus aureus biofilm formation using Russian Propolis ethanol extracts Julia

Bryan, jbryan@mail.saintpeters.edu, christian Traba, Michael J. Castaldi. Chemistry, St. Peters Univ., Lyndhurst, NJ, In this study, the

exposure of three Russian Propolis ethanol extracts from different regions in Russia were used in: 1) the prevention and 2) treatment of

Staphylococcus aureus biofilms on various surfaces. It was found that despite similar activities against biofilm prevention (planktonic

bacteria), drastic differences were observed in biofilm treatments. The antibacterial and anti-biofilm results indicated that: 1) antibacterial and

2) anti-biofilm activity of Russian propolis ethanol extracts may be governed by different types of chemical compounds found in the propolis

ethanol extracts. Further analysis indicated that the mechanism of action of propolis ethanol extracts appear to be complex and involves the

degradation of the extracellular polymeric matrix, exposing the bacteria within the biofilm to the antibacterial agents found in the propolis

extracts. Kinetic studies conducted under optimal experimental conditions, revealed that bacterial cells in Staphylococcus aureus biofilms

were killed (>99.9%) by propolis after 12 hours of treatment. The sterilization ability of propolis for the prevention and treatment of biofilm

related contaminations on various materials were confirmed and information gathered from this study provides insights into the anti-biofilm

mechanism of propolis.

AGFD 243 Orange juice reduces oxidative stress and inflammatory markers in patients with chronic hepatitis C Danielle R.

Gonçalves1, danirgoncalves.nutri@gmail.com, Cláudia G. Lima1, Paula S. Ferreira1, Paulo I. Costa2, Thais B. Cesar1. (1) Food and

Nutrition, Sao Paulo State Univ., Araraquara, Brazil (2) Clinical Analysis, Sao Paulo State Univ., Araraquara, Sao Paulo, Brazil Chronic

infection by HCV causes hepatic inflammation and alterations in liver metabolism, resulting in biochemical and oxidative stress disorders.

Supplementation with antioxidants might minimize the deleterious effects of the disease and contribute to liver protection. Orange juice

includes nutrients and bioactive compounds which exhibit antioxidant and anti-inflammatory properties. The present study assessed whether

orange juice may improve the inflammation markers in patients with chronic hepatitis C. Liver enzymes such as ALT, AST, FAL and γ-GT;

oxidative stress (ABTS, TBARS) and CRP were measured before and after eight consecutive weeks of supplementation with 500 mL of

100% commercial pasteurized orange juice (Pera Rio variety) in 66 chronic hepatitis C carriers (orange juice group, n = 46 and control group,

n = 20), who were being treated with antiviral therapy. Following regular intake of orange juice as a dietary supplement, CRP decreased in

the patients’ juice group; furthermore, oxidative stress was reduced and the levels of the liver enzyme AST decreased in those patients who

had high levels before the intervention. We suggest that orange juice intake should be encouraged in patients with chronic hepatitis, once the

orange juice has minimized some of the metabolic alterations caused by HCV, possibly due to its bioactive components. This

recommendation is based on the positive effects of this food on inflammation markers and oxidative stress.

AGFD 244 Characterization of constituents from cranberry non-dialyzable material that inhibit bacterial co-aggregation and

adhesion Kelsey Penndorf1, kpenndorf@umassd.edu, Catherine C. Neto1, cneto@umassd.edu, Mark Feldman2, Shiri Meron-Sudai4, Zichria

Rones2, Doron Steinberg2, Micha Fridman3, Isaac Ginsburg2, Itzhak Ofek4, Ervin Weiss5. (1) Chemistry and Biochemistry, Univ. of

Massachusetts Dartmouth, North Dartmouth, Massachusetts, US (2) Inst. of Dental Sciences, Hebrew Univ.-Hadassah, Jerusalem, Israel (3)

Schl of Chemistry, Tel Aviv Univ., Tel Aviv, Israel (4) Clinical Microbiology and Immunology, Tel Aviv Univ., Tel Aviv, Israel (5)

Golschlager School of Dental Medicine, Tel Aviv Univ., Tel Aviv, Israel Previous studies have shown that a high molecular weight

nondialyzable material (NDM) from cranberry juice concentrate exhibits potent anti-adhesion activity of a number of microbial species

including oral bacteria, uropathogenic Escherichia coli, Helicobacter pylori, and influenza virus. However, the compounds responsible for

such activity were not identified. In the present study, fractionation of cranberry NDM on Sephadex LH-20 yielded two major fractions: a

75% acetone soluble fraction (NDMac) that inhibited bacterial co-aggregation and exhibited binding affinity to bacterial surfaces, and a 50%

ethanol soluble fraction (NDMet) that showed little activity in these assays. NDMac inhibited co-aggregation of oral bacteria Streptococcus

sanguinis with Fusobacterium nucleatum and Fusobacterium nucleatum with Porphyrymonas gingivalis at MIC of 0.47 mg/mL and 0.94

mg/mL respectively. MALDI-TOF MS analysis of the NDMac fraction showed ion m/z consistent with the presence of proanthocyanidins

(PACs), primarily of 3-6 degrees of polymerization with an A-type linkage, and composed mostly of (epi)catechin units, with some

(epi)gallocatechin and anthocyanin units also present. Ions detected in the NDMet fraction had m/z values consistent with xyloglucans rather

than PACs, and its 1H NMR spectrum showed higher signal intensities in the polysaccharide region. Further fractionation of NDMac on MCI

CHP-20P with water/methanol elution revealed that the anti-adhesion activity determined by coaggregation of oral bacteria resides in less

polar fractions, eluting with 70% or higher methanol. Characterization of the active constituents will enhance our understanding of the full

potential of cranberry NDM as an anti-adhesion agent.

AGFD 245 Inhibition of colon cancer growth and inflammation in cellular and mouse models by cranberry extracts (Vaccinium macrocarpon) Sarah Frade1, sfrade@umassd.edu, Anne Liberty1, Anuradha Tata1, Xian Wu2, Mingyue Song2, Xiaokun Cai2, Hang Xiao2,

Catherine C. Neto1. (1) Chemistry and Biochemistry, Cranberry Health Research Center, Univ. of Massachusetts Dartmouth, North

Dartmouth, Massachusetts, US (2) Food Science, Univ. of Massachusetts Amherst, Amherst, Massachusetts, US The ability of cranberry

fruit extracts to inhibit colon carcinogenesis is under investigation using a combination of in vitro and in vivo approaches. Extracts and

compounds from cranberry fruit (Vaccinium macrocarpon) were observed to decrease the proliferation of HCT116 and HT-29 colon tumor

cells, while growth of CCD-18 normal colon cells was impacted to a lesser extent. A cranberry feeding study was conducted using

AOM/DSS mice, a model of colitis-associated colon carcinogenesis. Mice were treated with azoxymethane and dextran sodium sulfate to

induce inflammation-driven colon carcinogenesis, while receiving AIN-93 diet containing whole cranberry powder (WCP), a polyphenol-rich

polar extract, a lipid-rich nonpolar extract, or no cranberry. After 20 weeks on WCP diet, the number of tumors and tumor volume per mouse

were significantly decreased, by more than 50% compared to control, accompanied by a reduction in tissue markers of inflammation IL-1 and

IL-6. Significant reductions in tumors and inflammation were also observed with the polar and nonpolar extracts. The identities of cranberry

constituents and metabolites responsible is under investigation. The effects of the cranberry extracts and some of their major constituents,

including proanthocyanidins and ursolic acid, on expression of IL-6 were determined in the colon cell lines using ELISA. Metabolic profiling

using HPLC-DAD and LC-MS is also underway to determine changes in the composition of mouse colonic metabolites resulting from

cranberry diets. These studies demonstrate potential for dietary cranberry to inhibit colon carcinogenesis through decreased inflammation.

AGFD 246 NMR-based metabolomic analysis and quantification of phytochemical constituents in North American cranberry fruit (Vaccinium macrocarpon) Andrew Milstead1, amilstead@umassd.edu, Liang Xue1, lxue1@umassd.edu, Kimberly L. Colson2, Catherine C.

Neto1. (1) Chemistry and Biochemistry, Cranberry Health Research Center, Univ. of Massachusetts Dartmouth, North Dartmouth,

Massachusetts, US (2) Bruker BioSpin Corporation, Billerica, Massachusetts, US Cranberries have been a focus of natural products research

for the past two decades, as cranberry extracts have many reported bioactivities including reduction of bacterial adhesion, inflammation and

tumor growth. The compounds responsible for these activities are under investigation. Content of phytochemicals in the fruit may vary based

on cultivar, season and growing region. Targeted and non-targeted NMR methods were used to determine variation in constituents, including

those that are difficult to quantify by other methods. Cranberry fruit of eight different cultivars was harvested in Massachusetts, NJ, Oregon,

and Wisconsin in 2011, and extracted in ethanol at room temperature to yield crude mixtures containing a broad range of constituents.

Analysis was carried out using 400 MHz 1D 1H NOESY spectra and Assure-RMS software (Bruker Biospin). Methods were developed to

quantify ursolic acid, oleanolic acid, malic acid, and benzoic acid; these averaged 18.7, 15.0, 127.9, and 1.6 mg/g fruit extract, respectively.

Methods for hyperoside and procyanidin A2 are also being developed. Ursolic acid, an anti-inflammatory and antiproliferative constituent,

ranged from 9.3-31.8 mg/g extract, and one-way ANOVA found WI samples higher in ursolic acid than MA or OR samples. Principal

component analysis (PCA) of NMR data provided non-targeted analysis of sample-to-sample variation, revealing differences between

cultivars and regions. Variance between Demoranville and Early Black cultivars evident in the PCA scores plot was associated with a bucket

in the loadings plot at 1.08 ppm, attributable to ursolic acid. ANOVA confirmed that ursolic acid content differed significantly between these

cultivars. NMR methods can provide efficient, repeatable and environmentally friendly analyses of phytochemical extracts.

AGFD 247 Dietary exposure of nonphthalate-based plasticizers from use in food contact material LaShonda T. Cureton,

clashon@vt.edu, Allan B. Bailey. US FDA, College Park, Maryland, US Plasticizers have long been added in the industrial manufacture of

polymers to facilitate processing and increase flexibility and toughness by acting as an “internal lubricant” between the polymer chains.

Plasticizers help balance performance and costs—materials can be processed using a variety of techniques at a lower cost with mass

versatility in the global market segment. China is the single-largest plasticizer market in the world, accounting for nearly 38% of world

consumption in 2012. The US consumption of plasticizers was approximately 0.8 million metric tons, of which approximately 60% were

phthalates, in 2012. About 80-90% of the plasticizer market is dedicated to polyvinyl chloride (PVC), which is a highly versatile

thermoplastic that can be transformed into both rigid and flexible products having a combination of engineering properties. While materials

produced from rigid PVC do not contain any plasticizer, articles manufactured from flexible PVC are traditionally compounded with

plasticizers to achieve ductility, while maintaining strength in construction. The most commonly used plasticizers are phthalates, accounting

for over 78% of the world consumption of plasticizers in 2012. Given the significant use of flexible PVC in many commodity products, the

FDA has an interest in determining the dietary exposure and toxicological effects of phthalate-based plasticizers and potential “drop in”

substitutes, like epoxidized soybean oil (ESBO), adipates and terephthalates. This technical review summarizes the identity, regulatory status

and studies on levels in food and food simulants, and previous estimates of cumulative exposure, as available, to a specific class of non-

phthalate plasticizers, namely adipate-based and ESBO-based plasticizers. Review of the literature and agency files shows that di-2-

ethylhexyl adipate (DEHA) is the most widely used adipate-based plasticizer and the cumulative dietary concentration (CDC) is currently

2400 ppb (primarily from PVC cling film). ESBO is typically used in flexible PVC for film wrap and container gaskets and literature results

from a host of migration and food concentration studies indicate that migration of ESBO into fatty foods in highest. Comparatively, both

plasticizer types result in higher migration with higher plasticizer levels, a larger food contact surface area, at higher temperature during food

contact and with the amount time the food contact material has been in contact with food.

AGFD 248 Preparation of metal chelating active food packaging materials by laminated photografting Jason Z. Lin3,

linzhuangsheng@gmail.com, Maxine Roman3, Fang Tian3, Eric A. Decker1, Julie M. Goddard2. (1) Univ of Massachusetts, Amherst,

Massachusetts, US (2) Food Science, Univ. of Massachusetts Amherst, (3) Food Science, Univ. of Massachusetts-Amherst Transitional

metals, especially iron and copper, can induce lipid oxidation in bulk and emulsified oil systems such as mayonnaise and salad dressings; the

synthetic metal chelator EDTA is, therefore, commonly added as an antioxidant. To address the increasing consumer demand for ‘clean

label’ food products, non-migratory metal chelating active packaging materials were developed to control transition metal induced lipid

oxidation. Metal chelating polypropylene films were made by photografting of acrylate monomers to produce materials with surface

immobilized metal chelating ligands of carboxylic acids (PP-g-PAA) and hydroxamic acids (PP-g-PHA). Both PP-g-PAA and PP-g-PHA

chelating films inhibited lipid oxidation in oil-in-water emulsion by delaying the formation of lipid hydroperoxides and hexanal. Previously,

the photografting of the metal chelating films were conducted in oxygen-free environment with nitrogen inerting, which hinders possible

industrial scale-up. In this project, a laminated photografting technique was developed to enable atmospheric photografting (ie: eliminate the

nitrogen inerting step). The PP-g-PAA film was made by photografting a laminated layer of acrylic acid and benzophenone (BP) mixture

underneath an UV-ozone functionalized polypropylene film. The PP-g-PHA film was made by photografting a laminated layer of methyl

acrylate and BP mixture, followed by a post graft modification to add hydroxamic acids. Surface modification was confirmed using ATR-

FTIR, SEM and contact angle analysis. The PP-g-PAA film had ferric ion chelating activity of 182 ± 29 nmol/cm2 and cupric ion chelating

activity of 84 ± 4 nmol/cm2 at pH 5. The PP-g-PHA film had ferric ion chelating activity of 89 ± 10 nmol/cm2 and cupric ion chelating

activity of 262 ± 16 nmol/cm2. The reported laminated photografting technique may be adapted for roll-to-roll manufacture of non-migratory

metal chelating active packaging materials on an industrial scale that may enable removal of EDTA from food and consumer products.

AGFD 249 Rapid detection of Salmonella using a redox cycling-based electrochemical method Danhui Wang2,

danhuiwang@foodsci.umass.edu, Amanda Kinchla2, Sam R. Nugen1. (1) 246 Chenoweth Laboratory, Univ. of Massachusetts, Amherst, (2)

Food Science, Univ. of Massachusetts Amherst, An electrochemical method based on redox cycling combined with immunomagnetic

separation and preconcentration was developed for the rapid and sensitive detection of Salmonella. Both approaches were used to provide a

rapid detection scheme with a low limit of detection. Magnetic beads modified with anti-Salmonella antibodies were used for separation and

preconcentration of Salmonella from phosphate buffered saline (PBS) and agricultural water. Then anti-Salmonella antibodies conjugated

with alkaline phosphatase (ALP) were used for labelling the Salmonella captured by magnetic beads. Alkaline phosphatase catalyzed the

substrate L-ascorbic acid 2-phosphate (AAP) to electroactive species L-ascorbic acid (AA) while tris(2-carboxyethyl)phosphine (TCEP)

facilitated the regeneration of AA on the gold electrode to form redox cycling resulting in a continued and amplified signal. Under the

optimal conditions, the Salmonella in PBS buffer as well as agricultural water from two different sources were detected. The limit of

detection of this approach was approximately 7.6 × 102 CFU/mL and 6.0 × 102 CFU/mL in PBS buffer and agricultural water, respectively,

without preenrichment. The entire assay time was less than three hours. If the agricultural water was pre-enriched for four hours, the limit of

detection was approximately 10 CFU/mL.

AGFD 250 Metal oxide gas sensor array combined with a miniaturized gas chromatographic system for fast detection of volatile quality indicators Matthias Kotthoff1, matthias.kotthoff@ime.fraunhofer.de, Mark Bücking1, mark.bücking@ime.fraunhofer.de, Jörg

Bruckert1, Marie-Luise Bauersfeld2, Jürgen Wöllenstein2. (1) Environmental and Food Analysis, Fraunhofer Inst. for Molecular Biology and

Applied Ecology, IME, Schmallenberg, Germany (2) Fraunhofer Inst. for Physical Measurement Techniques IPM, Freiburg, Germany Food

production involves complex processes that need to be controlled to ensure food quality. This involves time-consuming and expensive steps

and generates financial burdens. So-called on-line methods, integrated into the production process, save time and money, but are restricted to

measuring the simplest chemical / physical parameters. More complex systems are under development, but are not reliable enough for

commercial application. In cooperation with the Fraunhofer IPM a robust and cost effective gas sensor array for rapid detection of volatile

compounds was developed. The gas sensor array is intended for application in various areas of food industry, also directly on the farm-side

(i.e. for coffee, cocoa, tea). We used commercially available, inexpensive metal oxide sensors, which are already used e.g. in fire detectors

and combined them into a system that follows gas chromatographic principles, i.e. this system uses a chromatographic separation column

which splits the gas mixture and feeds the sensors with the individual substances [1]. Working scheme: First, selected food samples undergo

a gas chromatographic evaluation. E.g. green coffee is an interesting candidate, because of the limited number of volatile compounds, which

is of advantage for a fast detection approach. After this GC/MS analysis, characteristic standard substances are tested with the portable low-

cost gas chromatographic measurement system including the gas sensor array. In a third step the final industrial application is developed.

First results showed that the reproducibility of the sensor approach was comparable to the reference analysis, but the sensitivity was up to

ten-fold higher.

AGFD 251 Metabolomics application for rapid screening and authentication of Asian palm civet coffee (Kopi Luwak) Udi

Jumhawan1, udi_jumhawan@bio.eng.osaka-u.ac.jp, Sastia Prama Putri1, Yusianto Yusianto2, Takeshi Bamba1, Ei-Ichiro Fukusaki1. (1)

Dept. of Biotechnology, Osaka Univ., Suita Osaka, Japan (2) Indonesian Coffee and Cocoa Research Inst., Jember, East Java, Indonesia In

our previous report, selection of discriminant markers for authenticity evaluation of Asian palm civet coffee, world’s priciest ‘premium’

coffee, was done through application of metabolite profiling employing gas chromatography/mass spectrometry (GC/MS). However,

relatively expensive instrument and maintenance has become one of the major obstacles for pilot application in industries. Furthermore,

compound identification, an essential step in metabolite profiling approach, has been infamously considered as tedious and challenging.

Therefore, there is a need to develop rapid and reliable method for quality assessment of civet coffee. An alternative analysis utilizing gas

chromatography coupled with a universal and cost-effective detector, flame ion detector (GC/FID), via metabolite fingerprinting has been

established for screening of 37 commercial and non-commercial coffee beans. A similar chromatographic profile with higher sensitivity of

reported discriminant markers from GC/MS analysis and important coffee metabolites, such as citric acid malic acid, had been obtained by

using GC/FID. Principal component analysis (PCA) and orthogonal projection to latent structure-discriminant analysis (OPLS-DA) were then

applied for the GC/FID data. The predictive model exhibited good fit and reproducibility in comparison to the GC/MS data, for

differentiation of civet coffee, regular coffee and coffee blend without characterization of metabolite identities. Taken together, the results

suggested that the GC/FID system offered rapid coffee authenticity screening and could be beneficial for industrial routine.

AGFD 252 Designing the rolling circle amplification based surface-enhanced Raman spectroscopy method for 35S promoter maize

gene detection BURCU GUVEN1, burcuguven@hacettepe.edu.tr, Ismail H. Boyaci2,3, Ugur Tamer4, Esra Acar Soykut3. (1) HACETTEPE

UNIV., Ankara, Turkey (2) Faculty of Engineering, Dept. of Food Engineering, Hacettepe Univ., Ankara, Turkey (3) Food Research Center,

Hacettepe Univ., Ankara, Turkey (4) Faculty of Pharmacy, Dept. of Analytical Chemistry, Gazi Univ., Ankara, Turkey In this study, we

developed the genetically modified organism detection method by using the combination of rolling circle amplification (RCA) and surface-

enhanced Raman spectroscopy (SERS) and compared the developed RCA-SERS assay with traditional-SERS assay. As part of the study,

gold surfaces and gold nanorods were used to form sandwich structure. Gold nanorods were labeled with 5,5’-Ditiobis(2- Nitrobenzoik asit)

(DTNB) to enhance SERS intensity. Quantification of the target concentration was performed via SERS spectra of DTNB on the nanorods.

SERS spectra of target molecules were enhanced through the RCA reaction and the detection limit was found to be 6.3 fM. The sensitivity of

developed RCA-SERS assay was compared with traditional SERS assay and the detection limit was found to be 0.1 pM. For the developed

RCA-SERS assay, the specificity tests were performed using the 35S promoter of Bt-176 maize gene and nonsense sequence. It was found

out that the developed RCA-SERS sandwich assay method is quite sensitive, selective and specific for target sequences in model and real

systems.

AGFD 253 Modeling the human colon: An automated multistage fermentation approach Laurel A. Doherty1,

laurel.a.doherty.civ@mail.mil, Steven Arcidiacono1, Kenneth Racicot1,2, Jason W. Soares1. (1) U.S. Army Natick Soldier Research

Development & Engineering Center, Natick, Massachusetts, US (2) Tufts Univ., Medford, Massachusetts, US Growing evidence shows the

importance of the gut microbiome to human health; however, characterization of the effects of gut bacteria is constrained by experimental

limitations inherent in in vivo studies. In vitro fermentation models afford comparatively greater flexibility, facilitating broader and more

varied investigation of native gut community dynamics such as metabolism and function. Several in vitro gut models have been developed

with varying degrees of control and accuracy and are often the product of ad hoc construction. Here, we present our efforts toward a fully

automated, event-driven, multiple-stage gut model using a DASGIP parallel bioreactor station to provide a physiologically relevant system

mimicking domain-dependent metabolic behavior of the gut microbiome. Initial efforts focused on establishment and validation of single-

stage fermentations mimicking the distal colon. Inocula were prepared from fresh fecal donations of three individuals within 2 hrs of

collection by processing in reduced phosphate buffer supplemented with glycerol and immediately storing at -20oC. Automated batch

fermentations were performed utilizing 2% (w/v) pooled fecal inocula, to normalize individuals’ microbiota, in a nutrient-rich anaerobic

media at 37oC under controlled oxygen-free atmosphere. Fed-batch fermentations under distal colon conditions were also performed under

various rates of nutrient delivery; results indicated enhanced biomass production and elongated growth phase compared to batch distal

cultures. Characterization of fermentation byproducts, as well as the influence of dietary inputs on gut microbiota population and function,

have been conducted. More recent efforts encompassing continuous fermentation of the three domains of the colon, separately and in

sequence, as well as equilibration studies to establish a stable microbial community, are ongoing. Use of the DASGIP parallel bioreactor

platform to develop a multiple-stage human gut model will facilitate investigation of the effect of Army-relevant stressors on gut health, and

insight gleaned from the model will inform nutritional strategies to restore Warfighter gut homeostasis.

AGFD 254 Antioxidant activity and inhibition of amylase by Washington navel oranges Swathi Kommein, kommeins@yahoo.com,

Bhimu Patil. Vegetable and Fruit Improvement Center, Horticultural Sciences , Texas A&M Univ. , College Station, Texas, US Free

radicals are formed naturally in our body and alter many normal cellular processes including all major components such as DNA, proteins,

lipids, and cell membranes. The alteration of cellular process may play a role in the development of cancer and terminal illnesses. This can be

prevented by the consumption of natural antioxidants such as b-carotene, lycopene, vitamins A, C and E from fruits and vegetables. It is well

known that citrus fruits are rich in vitamin C, carotenoids and other phenolic compounds. Among the citrus fruits, Washington Navel oranges

are one of the sweetest seedless oranges present in supermarkets. In the present study, antioxidant activity and amylase inhibition was

investigated for Washington Navel oranges. Lyophilized Washington Navel fruit samples were extracted sequentially with hexane,

chloroform, acetone, methanol and methanol:water (8:2) using a Soxhlet apparatus for 8 hours each separately. All extracts were

concentrated, freeze dried and used for Invitro bioassays. The total phenolic content of the extracts was determined by Folin–Ciocalteu

method and antioxidant activity of the extracts was assayed using in vitro models such as antioxidant capacity by radical scavenging activity

using α,α-diphenyl-β-picrylhydrazyl (DPPH), 2,2'-azino-bis 3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and phosphomolybdenum

method. The total phenolic contents of the fruit extracts were expressed as catechin equivalents. Antioxidant capacity of five extracts were

expressed as equivalent to ascorbic acid µmol/g of extract, which was in the order of chloroform> methanol: water> acetone > methanol >

hexane, by phosphomolybdenum method. Recent studies have shown that plant-based foods containing high total polyphenolic compounds

and flavonoids were linked to α-amylase inhibitory activities. All tested five extracts showed very moderate to good amylase inhibition

activity. The results indicated that, the Washington Navel extracts found to possess very good antioxidant and amylase inhibition activity,

thus these fruits can be further explored for understanding the health promoting properties. This research is based upon work supported by

USDA-NIFA No.2010-34402-20875, “Designing Foods for Health,” through the Vegetable & Fruit Improvement Center.

AGFD 255 Determination of microbial volatile organic compounds patterns from virulent & hypovirulent Cryphonectria parasitica

isolates by headspace-SPME-GC-MS Jinyan She1, shejinyan@hotmail.com, Mary King1, Beth Stokes3, Yi Jiang4, Richard Baird3, Todd E.

Mlsna2. (1) Chemistry, Mississippi State Univ., Mississippi State, Mississippi, US (3) Dept. of Biochemistry, Molecular Biology,

Entomology and Plant Pathology, Mississippi State Univ., Mississippi State, Mississippi, US (4) Civil and Environmental Engineering

Dept., Mississippi State Univ., Mississippi State, Mississippi, US American chestnut tree comprised over 25% of Appalachian Mountain

forests plays an important role in local ecological system. It was virtually eliminated by chestnut blights in 1940s. Natural control involves

usage of debilitated virus-infected strains of pathogen hypo-virulent (HV) isolates to convert the lethal virulent (V) forms into HV’s.

Traditional determination method of HV strains is labor intensive and time consuming. Studies of volatile organic compounds (VOCs)

metabolites from fungi isolates using Solid Phase Micro Extraction (SPME) have been accomplished by many research institutions.

However, no study has been reported on Microbial Volatile Organic Compounds (MVOCs) produced by virulent and hypo-virulent

Cryphonectria parasitica isolates. Herein, we report the determination of MVOCs patterns by headspace solid phase microextraction (HS-

SPME) with an 85 µm Carboxen/Polydimethylsiloxane (CAR/PDMS) fiber coupled with gas chromatography- mass spectrometry (GC-MS).

From the study, the volatile organic compounds patterns of five virulent C.parasitica isolates and three hypo-virulent C.parasitica isolates

were determined. Future works will focus on multivariate analysis for data interpretation, model validation for MVOCs pattern recognition,

and pattern determination of Cryphonectria hypovirus (CHV) isolates.

AGFD 256 Kinetic stability of bean and pea proteins: Effect on protein digestibility and bean resistance to environmental conditions Ke Xia1, ke.xia@hotmail.com, Jennifer Wilcox2, Sandy Pittelli2, Wilfredo Colon2,1. (1) Center for Biotechnology and Interdisciplinary

Studies, Rensselaer Polytechnic Inst., Troy, NY, US (2) Dept of Chemistry and Chemical Biology, Rensselaer Polytechnic Inst., Troy, NY,

US Kinetically stable proteins (KSPs) are hyperstable, and therefore, are highly resistant to degradation. KSPs appear to arise in nature as a

mechanism for organismal adaptation and survival against harsh conditions, and are often found in extremophiles. We have demonstrated a

correlation between kinetic stability and a protein’s resistance to the denaturing detergent SDS, and developed a powerful diagonal two-

dimensional (D2D) SDS-PAGE assay that in combination with proteomics analysis allows the identification of KSPs in different cells or

organisms. We have applied this method to a group of 12 legumes that are important to the agricultural and food industries, and identified the

KSPs present in each legume. Our results show that legumes with higher content of KSPs are more difficult to digest whereas legumes with

low amounts of KSPs are highly digestible. In addition, we found that several proteins linked to resistance against biotic stress are kinetically

stable, including all three major bio-defensive lectins. Overall, our results have implications for our fundamental understanding of the role of

KSPs in legume adaptation to weather and biotic stress. Furthermore, this study has implications for understanding the nutritional efficiency

of legumes (e.g. food intolerance), and the role of KSPs in legume bio-defense, with potential applications for enhancing legume nutrition

and the development of green non-toxic pest control strategies.

AGFD 257 Antioxidative compounds from Garcinia buchananii stem bark Mathias Salger, mathias.salger@tum.de, Timo D. Stark,

Junichiro Wakamatsu, Thomas Hofmann. Chair of Food Chemistry and Molecular Sensory Science, Freising, Germany Garcinia buchananii

(Clusiaceae) is a plant native to Sub-Saharan Africa and its crude extracts are traditionally used by local inhabitants to treat diarrhea,

dysentery, abdominal pain, and various infectious diseases. Thus, a broad variety of biological activities was assumed, effected by

compounds of various extracts. By means of activity-guided fractionation using in vitro antioxidative assays of an aqueous ethanolic stem

bark extract we isolated three previously unknown compounds, isomanniflavanone, an ent-eriodictyol-(3α→6)-dihydroquercetin-linked

biflavanone, 1,5-dimethoxyajacareubin and the depsidone garcinisidone-G. Furthermore, six known compounds, (2’’R,3’’R)-preussianon,

euxanthone, 2-isoprenyl-1,3,5,6-tetrahydroxyxanthone, jacareubin, isogarcinol, and garcinol were found for the first time in Garcinia

buchananii. MPLC and HPLC separation techniques enabled us to isolate these compounds and corresponding structures were elucidated by

means of UPLC-TOF-MSe, 1D- and 2D-NMR as well as ECD spectroscopy, and polarimetry. Antioxidative activities of all compounds were

determined by H2O2 scavenging, H-/L-TEAC, and H-/L-ORAC assays and revealed high potency stronger or comparable to strong

antioxidants like L-ascorbic acid, epicatechin, quercetin and BHT.

AGFD 258 Innovative microwave-assisted procedure for the extraction and purification of policosanols from beeswax Virginia

Brighenti1, virgivalle@alice.it, Arianna Chiossi3,4, Alberto Venturelli4, Federica Pellati2. (1) Dept. of Life Sciences, Univ. of Modena and

Reggio Emilia,, Italy (2) Univ. of Modena and Reggio Emilia, Italy (3) Univ. of Bologna, Italy (4) Tydock Pharma s.r.l, Modena, Italy

Policosanols are a mixture of long chain aliphatic primary alcohols that have hypocholesterolemic properties, thanks to which there is an

increasing interest in their extraction process. To meet this rising interest the research focused on the extraction and purification of

policosanols from beeswax taking advantage of microwave technology, which hitherto has never been applied to this mixture. The developed

process comprises three main steps: microwave-assisted trans-esterification; microwave-assisted hydrolysis; fast purification with preparative

LC. The final step is responsible for the increased purity of policosanols, thanks to the removal of undesired non-polar compounds.

Predominant alcohols investigated in this work are tetracosanol, hexacosanol, octacosanol, triacontanol and dotriacontanol. Compound

identification was performed using GC-EI-MS, while GC-FID analysis was chosen for the quantification of the main fatty alcohols present in

the process products. This new method represents a useful tool for the production of PCs from beeswax to be used in nutraceutical products.

AGFD 259 Determination of hydrogen bonding acidity values and distribution doefficients for flavonoids with multiple hydroxyl substituents. Cody E. Earp1, earp@gotarleton.edu, William L. Whaley1, Michael H. Abraham2. (1) Chemistry, Geo Sciences Environ. Sci,

Tarleton State Univ, Stephenville, Texas, US (2) Chemistry, Univ. College of London, London, UK The flavonoids are a large class of

natural products, and many of these compounds are now considered lead structures for drug development. The logarithm of the distribution

coefficient, LogDOct, and Abraham hydrogen bonding acidity, A, are important parameters for predicting the absorption, distribution,

metabolism and excretion (ADME) properties of potential drugs. The values of A for mono-hydroxy flavones and mono-hydroxyisoflavones

were previously determined by a method based on NMR spectroscopy. These parameters were used to estimate LogDOct and A values for

flavonoids bearing multiple hydroxyl substituents. Key intramolecular hydrogen bonding interactions were identified that are important for

accurate prediction of these parameters by the computer program ACD Absolve. The intramolecular hydrogen bond between the position 5

hydroxyl group and the carbonyl group at position 4 of both the flavone and isoflavone ring systems is particularly strong. This confers a

value of A that is near zero for the position 5 hydroxyl group. The hydroxyl group at position 7 has an A-value of 0.68; however, when a

second hydroxyl group is present at position 5, there is a slight enhancement of the value of A (for the 7-OH group of both flavones and

isoflavones). The position 4 hydroxyl group has a value of A equal to 0.69 for both flavones and isoflavones. The values of LogDOct (at pH

= 7.4) were measured for a series of catechol flavones and then used to estimate values of A for these compounds. A complementary

approach using experimentally determined parameters along with calculations by ACD Absolve was a productive approach for the

characterization of complex flavonoids. (This research was financially supported by the Welch Foundation Dept.al Research Grant Program

and the Tarleton Organized Research Grant Program.)

AGFD 260 Characterization and phytoremediation of a crude oil contaminated wetland Eucharia O. Nwaichi1, nodullm@yahoo.com,

Lasbrey Ikechukwu Opara2, Paul Aleruchi Nwoha1. (1) Biochemistry, Univ. of Port Harcourt, Port Harcourt, Nigeria (2) HSE, Macphed

Ventures, Port Harcourt, Nigeria Levels of metal and hydrocarbon contaminants were determined in water from a wetland around an

abandoned oil-well in Mgbuoba Community in the Nigerian Niger Delta. The performance of Hevea brasilensis at clean – up of resulting

effluent was also investigated. H. Brasilensis was grown hydroponically in the effluent for forty-three (43) days in the presence of white light

and a salted variant while growth indices were measured. Deionized water was used as control and all experiment was done in triplicates.

Levels of Phenol and some heavy metals were determined at 0d and 43d to ascertain performance. Observed levels of Fe, Pb, Cd, Phenol and

total hydrocarbons were statistically significant at p≤0.05 and reduced by 99.8%, 99.9%, 99%, 99.9% and 80.01% respectively. Cyanide,

mercury and chromium were not detected for all samples. Salted regimes showed markedly higher uptake of heavy metals. Also, produced

biomass compared favourably with control, and is indicative of remarkable tolerance to induced phytotoxicity. Generally results indicate

excellent phytoextraction of studied contaminants, leaving relatively low values in the effluent, and could be explored in the management of

all important wetland in the functioning of ecosystem vis a vis agriculture.

AGFD 261 Stabilization of whey protein isolate (WPI) by sugar beet pectin (SBP) through a Maillard-type reaction in solution Phoebe X. Qi1, Phoebe.Qi@ars.usda.gov, Yingping Xiao1,2. (1) Dairy and Functional Foods, USDA-ARS-ERRC, Wyndmoor,

Pennsylvania, US (2) Inst. of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang,

China Proteins are often used by the food industries as emulsion forming and stabilizing agents, whereas polysaccharides are mainly used as

thickening and water-holding agents. In particular, formulations containing mixtures of milk proteins and polysaccharides can be found

among the ingredients of a wide range of colloidal food systems such as salad dressing, mayonnaise, beverages and ice cream. Although it

has been established that the emulsification properties of proteins can be improved by forming conjugates with pectin through a Maillard-

type reaction in dry-state, an in-depth molecular understanding on the structural changes in proteins as a result of the reaction is still lacking.

In this work, we investigate the physical, chemical and structural changes of whey protein isolate (WPI), a by-product from the cheese

making process, that occurred upon reacting with sugar beet pectin (SBP) in solution at near neutral pH. Conjugates were prepared by heating

the mixtures at a fixed WPI concentration (5%, w/w) but varying ratios of SBP (%, w/w) at 1, 1.7 and 5 at 60oC for 48 hours. Chemical

changes of the conjugates including free sulfhydryl (SH) and primary (NH2) and secondary (NH) amines contents were determined by

DTNB and ninhydrin assays respectively, and showed noticeable decreases at all levels of SBP compared to the WPI control. SDS-PAGE

showed lower levels of SBP (1.0% and 1.7%) not only significantly prevented the formation of intermolecular disulfide among different

whey proteins but also mitigated changes in the secondary structure of WPI caused by heating, especially b-sheet structure, as studied by far-

UV circular dichroism (CD) and FTIR spectroscopies. The effect of conjugation on the tertiary structure of WPI was characterized by Trp

intrinsic fluorescence, and demonstrated disruptions in the tryptophan residue environment compared to the WPI control. The thermal

stability of the conjugates was also studied by CD and fluorescence, and showed an increased level of heat resistance over WPI. This work

established a molecular basis for an optimal weight ratio for forming conjugates between WPI and SBP in solution, which bears implications

on devising approaches for the purpose of improving functional properties of WPI through interactions with SBP.

AGFD 262 Adsorption of clay microparticles at the interface of PEG/dextran aqueous biphasic systems: Formation of clay-stabilized aqueous-aqueous emulsion droplets Fatma Pir-Cakmak, fup110@psu.edu, Christine D. Keating. Penn State Univ., Univ. Park,

Pennsylvania, US Particle assembly at liquid/liquid interfaces is well known for oil/water systems and has been observed in aqueous

biphasic systems.1 We are exploring the assembly of clay mineral particles in poly (ethylene glycol) (PEG)/dextran aqueous two-phase

systems (ATPS). Clay minerals are of particular interest because they have been hypothesized as a catalyst for formation of nucleobases on

the early earth.2 We compared the three different main types of clay: kaolinite, montmorillonite and illite, which differ in their particle size,

crystal structures and layering as well as their swelling properties. In order to understand clay particle assembly in the ATPS, confocal optical

microscopy, zeta potential and interfacial tension measurements were performed. Understanding how these particle types interact with the

ATPS will lead to improved understanding of Pickering type emulsions in all-aqueous systems and may have relevance to

compartmentalization of catalytic activity for protocell.

AGFD 263 Rechargeable antimicrobial N-halamine coatings for food contact surfaces Luis J. Bastarrachea1,

lbastarr@foodsci.umass.edu, Julie M. Goddard2. (1) Food Science, Univ. of Massachusetts, Amherst, Massachusetts, US (2) Food Science,

Univ. of Massachusetts Amherst, Amherst, Massachusetts, US Every year in The USA about 48,000,000 people get sick from foodborne

diseases. From that number, about 128,000 are hospitalized, 3000 of whom die. According to the Centers for Disease Control and Prevention,

contaminated surfaces in the food industry represent one of the main risk factors for foodborne outbreaks. Herein, the effectiveness of N-

halamine antimicrobial coatings applied on common food contact surfaces is reported. N-halamines are a type of antimicrobial composed by

a nitrogen atom bound to a halogen (normally chlorine). They are able to inactivate microorganisms by releasing the corresponding halogen

atoms once they come into contact with microorganisms. Their most important feature is the ability to be rechlorinated continuously, which

makes them effective for many cycles of disinfection. A nitrogenous coating composed by polyethyleneimine (PEI) and poly(acrylic acid)

(PAA) was applied over the surface of stainless steel and polyethylene (PE) through layer-by-layer deposition. This coating was able to

inactivate Listeria monocytogenes in more than 5 logarithmic cycles upon N-halamine activation. However, due to the hydrolytic effect of

the diluted bleach solution used to activate the N-halamines, poor stability was observed towards multiple rechlorination cycles. After

modifying the coating preparation method, it was possible to produce a robust coating able to resist at least 100 rechlorination cycles and at

least 300 washing cycles under different levels of pH without changing significantly its N-halamine holding capacity. The mentioned PEI-

PAA coating was substantially improved, but it still exhibited some disadvantages related to its preparation. An alternative method to prepare

an antimicrobial coating for food contact materials is reported. Alternating layers of PEI and styrene maleic anhydride copolymer (SMA)

were applied onto the surface of polypropylene (PP). The resulting coating had low surface energy and presented enhanced antimicrobial

character due to the presence of both cationic and N-halamine forming moieties. In its cationic form, the coating inactivated Listeria

monocytogenes by ~ 3 logarithmic cycles. In the form of N-halamines > 5 logarithmic cycles were reached. The modified surface was able to

be rechlorinated for at least 10 cycles. Such rechargeable antimicrobial coatings may support improving food safety by reducing cross-

contamination of microorganisms from food processing equipments.

AGFD 264 Sodium diffusion in potatoes Janam k. Pandya, kpandya@umass.edu, Amanda Kinchla. Food Science, Univ. of Massachusetts,

Amherst, In recent days, people of the US have become concerned about sodium intake in their diet. Research studies show that the average

American takes 3,400 to 4,500 mg/day of sodium in their diet against dietary recommendation of 1,500 to 2,300 mg/day. Studies also show

that 70-75% sodium in the diet comes from the processed foods. Excess sodium in the diet can potentially cause health issues such as

hypertension, heart attack, kidney failure and bone problems. With a view of that our study focuses on quantifying the diffusion of sodium in

potatoes as a model food and to change process variables to determine the possibilities of sodium diffusion reduction. The study was

designed on potatoes to quantify sodium diffusion at different cooking temperatures in different concentration of salt solutions. Sodium

diffusion was also examined with presence of different anions larger than sodium chloride, by cooking potatoes in different sodium salt

solutions. Different temperature combinations of 56oC, 73oC and 100oC in combination with 0.86M and 0.086M Na+ strength solutions

were evaluated. Sodium salts other than sodium chloride such as phosphate, sulfate, tripolyphosphate, metabislufite and alginate were

incorporated in the study to measure anionic response in sodium diffusion. Sodium analysis was performed with Sodium Ion Selective

Electrode. Sodium adsorption was quantified using linear correlation equations, derived from simplifications of Fick’s second law. Sodium

mass transfer coefficient (ks) was calculated from linear regression analysis. Among different parameters incorporated in the test, changes in

temperature ranging above and below the starch gelatinization temperature resulted in the largest effect on sodium diffusion (36% reduction

after cooking for 40 minutes in 0.86M Na+ solution), followed by introduction of anion species larger than chloride (from 31% reduction in

case of sodium tripolyphosphate to 5% reduction with sodium alginate after cooking for 40 minutes at 73oC in 0.86M Na+ strength). The

future extension of this study can be conducted on different complex food systems like meats which are major source of sodium in the diet.

AGFD 265 Determination of furan levels in commercial orange juice products and its correlation to the sensory and physiochemical characteristics Mina Kim, minakim@dongguk.edu, Min Yeop Kim, Kwang G. Lee. Dept Food Science and Biotechnology, Dongguk Univ.,

Seoul, Korea (the Republic of) Orange Juice (OJ) is well-accepted fruit juice and consumed widely from children to adults due to its unique

flavor and high vitamin C contents. While most of commercial OJs undergoes the thermal processing step, limited work has been conducted

to investigate the furan levels in the commercial OJs in Korea. The objective of current study was to determine the furan levels in commercial

OJ products and correlate them to the sensory and physiochemical characteristics of OJs. Further, the factors among sensory and

physiochemical attributes that showed high correlation to the furan in OJs were identified. Furan was quantitatively and qualitatively

analysed by Solid Phase Micro Extraction (SPME) followed by Gas Chromatography-Mass Spectrometry (GC-MS). A descriptive analysis

was conducted using a highly trained panel (n=5) to evaluate 17 OJ samples in triplicates. Physiochemical characteristics including pH, color

(L*, a*, b*), °Brix, and Vitamin C content (total ascorbic acid, dehydroascorbic acid, and ascorbic acid content) were analysed using

standard method of analysis. Univariate and multivariate statistical analyses were conducted for data analysis. Freshly-squeezed type OJs

(n=4) had significantly lower furan levels than other OJs treated with heat processing before packaging (p<0.05). Sensory characteristics of

17 commercially available OJs were significantly different and were grouped by their distinct flavor characteristics. Vitamin C content,

specifically, dehydroascorbic acid, as well as medicinal sensory flavor attribute showed higher correlation to the furan level in OJs, and these

can be used as indicators for the furan level in OJs.

AGFD 266 Optimization of essential oils properties by enzymatic modification of their chemical composition: Toward sustainable

processes for the production of new fragrant ingredients Sylvain Antoniotti, antoniot@unice.fr. CNRS - Univ. of Nice, ICN UMR 7272,

NIce cedex 2, France Essential oils are mixtures of dozens of organic compounds, mainly terpenes, terpenoids and phenyl propanoids. They

present a great diversity of chemical compositions, and as a consequence, of properties. When essential oils are used in perfumery, if the

most relevant property is the olfactory character, other aspects such as toxicity and allergenicity have to be considered. In many cases, a

given property is due to a single compound, or a small group of compounds, in the mixture. For example, chemicals such as methyleugenol,

safrole, atranol, or estragole are under surveillance because of thier toxicity, and their use is fragrance and cosmetic products is regulated. On

an other side, high impact odorants such as α- and β-santalol in sandalwood, or β-damascenone and rose oxide in rose are known to

contribute the most significantly to the organoleptic quality of the material. If a modification of the composition is necessary, either to

decrease or increase the concentration of a given compound, very few viable technological solutions exist. The main technique industrially

used in this regards is distillation, with a certain lack of selectivity, a risk of degradation of sensitive materials and a high energy cost. In this

context, we have developped biocatalysis-based strategies to modifiy the chemical composition of rose, palmarosa, and sandalwood essential

oils. With the use of enzymes, highly specific and/or selective reactions could be carried out in mild conditions to accurately tune the

composition of essential oils. Moreover, the resulting products remain natural products, a highly valuable grade of ingredients with strong

marketing advantages. We will present our results in a study on the removal of eugenol from rose essential by a peroxidase-based strategy, as

well as a lipase-based treatement of palmarosa essential oil to tune its olfactory notes from floral to fruitty.

AGFD 267 Analytical chemistry, formation, reduction, chemoprevention, and in vivo exposure of acrylamide Yu Zhang,

yuzhangzju@163.com. Dept. of Food Science and Nutrition, Zhejiang Univ., Hangzhou, Zhejiang, China The analytical chemistry,

formation profile, kinetic elucidation, quantitative structure-activity relationship (QSAR), chemoprevention and in vivo exposure of

acrylamide have been investigated since 2004. The main outcomes include: (i) The simultaneous UHPLC-MS/MS analysis of Maillard

reaction products of acrylamide and mercapturie acid metabolites have been established. (ii) The inhibitory effect of flavonoids on the

formation of acrylamide and its association with antioxidant properties has been demonstrated. (iii) The impact of flavonoids on the kinetics

of acrylamide has been revealed. (iv) Factors contributing to the inhibitory effect of flavonoids, including number and position of aromatic

hydroxyls, presence of C-glycosides and spatial topological structure, have been indicated using QSAR modelling. (v) The internal exposure

of acrylamide and glycidamide in rats and humans has been investigated. In summary, systematic outcomes on the presence of acrylamide in

food have been achieved via our 10-year investigation, which points out the direction of food safety chemistry researches.

AGFD 268 Synthesis and development of a new respiratory inhibition-type fungicide Won Hyung Lee, genius1982@nate.com, Joo-

Kyung Kim, Ho-Cheol Shin, In-Cheon Hwang. Central research Inst., Kyung Nong Co, Gyeong-jusi, Korea (the Republic of) The

strobilurins, first isolated in 1977 from fermentations of Stroblurus tenacellus, are one of the most important classes of agricultural

fungicides. These possess a wide range of fungicidal activities as a consequence of their ability to inhibit electron transfer between

mitochondrial cytochrome b and cytochrome c1. The purpose of this study is to synthesize and develop new strobilurin compounds. A series

of methoxyiminoacetamide derivatives possessing 2,2-dichlorovinyl side chains have been synthesized and their biological activities against

various plant fungal pathogens have been evaluated. A compound having the strongest activity is selected and commercialization is in

progress with other tests, including toxicity and formulation.

AGFD 269 Differentiation of red Port wines categories according to their volatile carbonyl compounds Nathalie Moreira2, Isabel

Vasconcelos2, Frank Rogerson3, Paula Guedes de Pinho1, pguedes@ff.up.pt. (1) Toxicology, faculty Pharmacy Porto Univ., Porto, Portugal

(2) Universidade do Porto, aUCIBIO@REQUIMTE/Laboratório de Toxicologia, Departamento de Ciências Biológicas, Faculdade de

Farmácia, Rua Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal (3) Travessa Barão de Forrester 86, cSymington Vinhos, S.A.,

Apartado 26, 4431-901, V.N.Gaia, Portugal The aim of the present study was to determine carbonyl compounds in different categories of

port wines. For this purpose, a central composite design (CCD) (1, 2) was applied in order to investigate the influence of the principal

parameters affecting the HS-SPME extraction of volatile carbonyl compounds associated to port wine aroma. Thirty two Port wines from

different categories were analyzed: Vintage (n=5), Late-Bottled Vintage (LBV) (n=8), Colheita wines (aged between 1935 and 2002) (n=8),

Tawny (10, 20, 30 and 40 years) (n=6) and Ruby (n=5). Forty five volatile compounds including aldehydes (saturated and unsaturated),

dialdehydes (glyoxal, methylglyoxal, diacetyl) and ketones (b-damascenone, b-ionone, 2-butanone) gave optimal extraction using the

following procedure: 7 min incubation of 2 mL of wine with 2000 mg/L of PFBHA, followed by HS-SPME extraction for more 45 min at 53

ºC. The method was validated with regard to the linearity, repeatability, inter and intra-day precision and accuracy. Results showed that LBV

wines presented the highest levels of 2-methyl-1-propanal, 2-methyl-1-butanal and 3-methyl-1-butanal. Ruby wines and some of the LBV

wines analyzed presented a similar volatile profile. Vintage wines presented the highest levels of b-damascenone and the lowest levels of 2-

methyl-1-butanal and 3-methyl-1-butanal, when compared to the other categories. Colheita and Tawny wines were characterized by high

levels of 2-phenylacetaldehyde and benzaldehyde.

AGFD 270 Influence of plant-based protein diet on orange-spotted grouper (Epinephelus coioides) white muscle proteome profile Yuan-Tih Ko1, irisko@ntou.edu.tw, Chyng-Hwa Liou2, chliou@ntou.edu.tw, Fu-Hsiung Huang1, Bartosz Kazlowski1, Sh-Chien Shu1, Yi-

Teng Tan1, Yi-Siyuan Luo1, Ing-Feng Sie1. (1) Dept. of Food Science, Biotechnology Division,School of Life Sciences, National Taiwan

Ocean Univ., Keelung, Taiwan (2) Dept. of Aquaculture, School of Life Sciences and Center of Excellence for, National Taiwan Ocean

Univ., Keelung, Taiwan There is a growing demand for alternatives to fish meal to reduce production costs in many aquaculture enterprises.

Plant-based protein supplements were reported as potential replacements for fish meal. In this study, we conducted two feeding trials to

determine the effects of low protein diet (LP diet) and plant-based protein diet (wheat and corn gluten, PP diet) on white muscle proteome

profile of grouper (Epinephelus coioides). Partial replacement of proteins from brown fish meal by starch (LP diet) resulted in significant

down-regulation of specific structural proteins (αMHC, tropomyosin 1 and actin muscle) and creatinine kinase (CK) enzymes. This

observation was further supported by impaired weight gain and feed efficiency in fish fed LP diet. Our results suggest that LP diet may have

negative effect on grouper growth and metabolism. Fish fed PP diet showed significant increase in tropomyosin 1, and stable expression of

other structural proteins similar to control diet. In addition, PP diet caused overexpression of soluble adenylyl cyclase and chromosome

undetermined SCAF7390. Our findings demonstrate that proteomic changes induced by plant-based protein diet are similar to fish meal diet

indicating its potential use as a replacement for fish meal protein in fish feed.

AGFD 271 Food’s combinatorial odor codes – new knowledge on how nature recruits volatiles to make our foods smell so good Andreas Dunkel4, andreas.dunkel@tum.de, Martin Steinhaus1, Matthias Kotthoff2, Bettina Nowak1, Dietmar Krautwurst3, Peter

Schieberle1, Thomas Hofmann4. (1) DFA Lebensmittelchemie, Freising, Germany (2) Environmental and Food Analysis, Fraunhofer Inst.

for Molecular Biology and Applied Ecology, IME, Schmallenberg, Germany (3) German Research Center for Food Chemistry, Freising,

Germany (4) Chair of Food Chemistry and molecular sensory, Technical Univ. of Munich, Freising, Germany Advances in chemical trace

analysis and post-genomic progress revealed odor qualities of nature’s chemosensory entities to be defined by odorant-induced olfactory

receptor activity patterns. Beyond traditional views, a recent meta-analysis combined with multivariate analytics now demonstrates that the

typical food odors are combinatorially constructed by 3 to 40 genuine key food odorants (KFOs) per food item, from a toolbox of ~230 KFOs

in total out of ~10,000 food volatiles. These odorants are detected by ~270 OR out of our ~400 odorant receptor genes in total, and are

translated as unitary constructed olfactory objects in the brain. Moreover, abundance analysis revealed a group of 16 wide-spread generalist

odorants, which are detected in more than 25% of the analyzed food items and are primarily released from ubiquitous food bulk components

(carbohydrates, amino acids, fatty acids). In comparison, ~150 specialist odorants were found to be present only in less than 5% of all food

items and are mainly generated from distinctive precursor molecules comprising polyphenols, isoprenoids and other largely unknown

biosynthetic metabolites. This presentation gives insight into nature’s chemical signatures of smell and beyond addresses various economic

implications and, furthermore, will outline how the key findings of this meta-analysis can guide future odorant receptor research, target

selection in the biotechnological odorant production, as well as fundamental studies decoding how these chemical signatures are translated

into hedonic preference/aversion of food flavors.

AGFD 272 Application of sensomics to commercial flavour analyses Megan Thornton1, megant@deakin.edu.au, Monica Bueno-

Fernandez2, James Addison3, Kathleen Chu3, Lewis Jones3. (1) Centre for Advanced Sensory Science, Deakin Univ., Melbourne, Victoria,

Australia (2) Laboratory for Flavour Analysis and Enology, Univ. of Zaragoza, Zaragoza, Spain (3) Mars Petcare, WALTHAM Centre for

Pet Nutrition, Waltham-on-the-Wolds, Leicestershire, UK Delivery of a consistent odor is important for consumer acceptability of food.

Many commercial companies use the “Sensomics” approach developed by the Technical Univ. of Munich to identify and quantify key

odorants in their products [1]. This approach combines bio-activity guided detection of key odorants using gas chromatography-olfactometry

(GC-O), accurate odorant quantification, followed by aroma reconstitution and sensory omission experiments. There are over 100 peer-

reviewed publications using this approach, identifying key odorants in over 200 food products. Food companies tend to use Sensomics

differently to academic researchers and its application to two food products, as well as some modifications to speed the analysis, are

described here. This paper used the GC-O step in the Sensomics approach to study the changes in odorant compounds in a thermally

processed product (roasted macadamia nut) and a stored/ matured product (fragrant rice). The results successfully identified the key changes

in odorants between unroasted and roasted macadamia nuts and the batch to batch variation in fragrant rice samples Two GC-O

methodologies were compared; Aroma Extract Dilution Analysis (AEDA), as often employed in Sensomics publications, where odorant

priority is assigned by calculation of the Flavour Dilution (FD) factor; and Modified Frequency (MF), a more time-efficient methodology,

where odorant priority is assigned by the frequency of odor detection and odor intensity. A statistical comparison of the data from AEDA and

MF showed no significant differences between the assigned priorities of odorants identified in each method. However, MF was able to

identify more GC-O odor peaks in a shorter time scale. In summary, Sensomics is a useful tool for commercial flavor researchers and, in the

examples given, the GC-O stage can be accelerated by using MF.

AGFD 273 Insights into the chemical composition of processed food products Andrew J. Taylor, flavometrix@btconnect.com, Nadine

Wollmann, James W. Marshall. Mars Petcare, Melton Mowbray, UK Many food products are formulated from mixtures of biological

materials, so the chemical composition of the food typically comprises thousands of different compounds. Heat processing causes further

changes, which increase the chemical complexity through reactions like oxidation, hydrolysis and Maillard. Analysis of the many different

chemical classes in raw and manufactured foods requires multiple extraction and separation techniques followed by identification of the

compounds present. This type of analysis is very time consuming and, usually, analysis is focused on some key, known compounds which

provides limited information on the chemistry taking place. A new approach will be described, which seeks to analyse as wide a selection of

compounds as possible using a simple solvent extraction and advanced mass spectroscopy. Novel data analysis tools have been developed to

help visualise and deconvolute the chemical data and provide new insights into the chemical composition of foods, the chemistry occuring

during processing and how processing conditions affect the composition of the finished product.

AGFD 274 Needle in a haystack: Flavor analysis in complex food systems James W. Marshall, james.marshall@effem.com, Taylor Andy,

Amanda Obee. Waltham Centre for Pet Nutrition, Mars Petcare UK, Melton Mowbray, UK The understanding of foods and their flavour

characteristics has been advancing at a rapid pace for decades. Analytical chemistry developments have played a crucial role in the field of

human research and many of the important human flavour compounds, nutrients and other functional chemicals in foods are well

understood[1]. In the food industry, grand challenges are often more complicated than simply understanding the known flavour chemicals

present in samples and this is particularly true when the consumer is not human. The published literature suggests that felines respond

differently to some flavour cues compared to humans but also are deeply in tune with other factors[2] that affect food preference over single

and multiple exposures. The same situation is likely to be true for humans, which means only multi-disciplinary research will result in a full

understanding of the effect of food chemistry (including flavour) on consumers and in determining their preference choices in the long term.

This level of multi-disciplinary research requires analytical tools which look beyond the flavour chemicals and nutrients we already know are

important. To go beyond the known, researchers must be able to search the complex chemical landscape of foods for the key differences

between samples, and connect the analytical data, and interpretation of that data, to the consumer. This talk outlines an industrial approach to

finding the needle in the haystack – investigating the key differences between real food products.

AGFD 275 From model food to real food systems: Advances & challenges in relating sensory measurements to in vivo flavor release Jean-Luc Le Quere, jllequere@dijon.inra.fr, Elisabeth Guichard, Pascal Schlich. Center for Taste and Feeding Behavior, INRA, Dijon,

France The relationships existing between aroma perception and in vivo aroma release have been the subject of a number of studies mainly

conducted on model foods. It has been acknowledged for a long time that flavor perception is a dynamic process during which the intensity

and the quality of the perception vary with time. Moreover, during food consumption intrinsic intra- and inter-individual variability has been

evidenced. However, the dynamics of perception have been considered only scarcely in comparison to aroma release over time measured by

mass spectrometry techniques (nosespace analyses). Among available dynamic sensory methods, Time-Intensity (TI) is not able to capture

multidimensionality of perception, whereas Temporal Dominance of Sensations (TDS) can (1). Simultaneous data recordings have been

conducted only in a few studies essentially on flavored model foodstuffs and rarely on real foods. Although some temporal links have been

evidenced in these studies, no clear and complete relationships between the two sets of data could be robustly established. Illustrated by

various results obtained in our group with model and real foods, the present presentation will focus on various aspects of the relationships

existing between aroma perception and in vivo aroma release obtained with nosespace analyses. Physiological parameters important for food

oral processing, such as mastication behavior and food bolus formation with incorporated saliva, which could explain inter-individual

perception variability will be emphasized. The influence of texture on aroma release and its relation with sensory analyses of aroma and

texture descriptors will be discussed. By combining nosespace and TDS sensory analyses various temporal and descriptive links that could be

proposed between sensory and release data will be discussed. A new way of analysing conjointly these two sets of data at individual level, as

proposed recently (2), will be presented and discussed from data obtained with flavored model candies and commercial cheeses. Finally,

some challenges in terms of sensitivity of available techniques and in terms of understanding the complexity of flavor perception of real

foods from in vivo flavor release data will be presented and discussed.

AGFD 276 Mechanism of flavor release from a pet food: Learnings and challenges Punyatoya Mohapatra,

pmohapatra@afbinternational.com, Cassandra Cox, Bridgette Bennett. AFB International, Saint Charles, Missouri, US The pet food industry

applies flavors or palatants on kibbles, wet diets, treats, and frozen foods to enhance palatability. The palatants add appealing taste to the pet

food and drive the animals towards the bowl. Hence an in-depth knowledge of the aroma and taste components from the surface of the kibble

is important to understand the drivers of palatability. Several analytical methods are in place to identify and understand a pet food flavor

profile. However, most of these techniques require sample preparation (grinding, heating, cooling, addition of solvents) which is often

inconsistent with real world animal experience. This study aims to understand the mechanism of flavor release from the surface of a whole

kibble in order to support use of analytical methods that better mimic what the animal experiences. An experiment was designed to

understand the effect of kibble type (whole and ground), medium (water and synthetic saliva), temperature (35oC and 45oC), and extraction

time (1 minute and 5 minute) on flavor profile using electronic nose and electronic tongue respectively. Specific ions (71 and 84) showed

peak intensities reflecting differences in the volatile profile of ground versus whole kibble. The instrument showed strong coorelation

between kibble type, medium, and temperature.The ion response from electronic nose showed temperature as a significant factor by

itself.The electronic tongue consisted of seven sensors, of which three sensors, X, Y, and Z, showed strong interaction between kibble type

and medium. Sensor D showed interaction between all three factors, kibble type, medium, and extraction time. A combination of electronic

nose and tongue provided useful information about factors affecting the flavor release from the surface of a kibble. It was conluded that

flavor profile of a whole kibble is different than a ground kibble and in-line with the real world animal experience.

AGFD 277 Using in vivo analytical techniques to screen for masking and enhancing solution and to understand flavor interactions on compound level in a complex food flavor system Catrienus de Jong1, catrienus.dejong@nizo.com, Angelique Villiere2,3, Laurent

Lethuaut2,3, Carole Prost2,3. (1) Flavour, Food and Beverages, NIZO food research, Ede, Netherlands (2) Food Science and Engineering,

ONIRIS, Nantes, France (3) Food Aroma Research Group, CNRS UMR 6144 GEPEA, Nantes, France A better understanding of the flavor

interaction within a complex food flavor system is key in the preparation of more healthy and complex foods with low sugar and salt levels

while maintaining an excellent flavor perception1. It will also facilitate enhancing or masking typical flavor characteristic and optimize flavor

balance. We describe two in vivo approaches to study aroma-aroma interactions on compound level in food systems. The first approach

called the Olfactoscan2 in which a GC and olfactometer are coupled to screen for typical compounds which are able to mask a typical off

flavor in orange juice (potato) and meat (boar taint). The second approach is based on a new original device called GC-INNOSCENT,

designed by ONIRIS, that permits to recover selected volatile extracts3. Furthermore, it allows to know the sensorial impact of selected

volatile compounds on the global expression aroma on the basis of addition or omission approaches. The combination of these two

techniques are both used to help industry to get a better understanding and solution to optimize their current products or used for new product

developments. Where confidentiality permits our approaches are illustrated with results from actual cases.

AGFD 278 Covalent polyphnol-protein intractions – challenges and research needs Sascha ROHN, rohn@chemie.uni-hamburg.de.

Hamburg School of Food Science, Univ. of Hamburg, Hamburg, Germany Plant phenolic compounds are hypothesized to possess a lot of

different physiological properties such as antioxidativity, immunmodulation, antimutagenicity, or even anticarcinogenicity. Unfortunately,

these health promoting effects are mostly determined with pure substances. Unfortunately, such approaches do not consider any changes of

the phenolic compounds, although alterations cannot be excluded during food processing. Depending on the conditions, phenolic compounds

are able to react with other food ingredients such as proteins. It has been shown that this reaction leads to a change of nutritional quality [1,2].

Complexity and number of the reaction products are high, as the reactivity remains enabling the formation of protein crosslinking [3]. Many

of these products are colored in various shades, but it is not clear to which extent these reactions contribute to color of processed food.

Therefore, characterization of the reaction products with their specific binding sites is quite challenging. So far, the derivatives formed have

been characterized in terms of changes in their physicochemical and structural properties. Methods applied included measurement of free

amino and thiol groups, as well as the determination of the tryptophan content, protein solubility, estimation of the hydrophilic/hydrophobic

character, and in the case of enzymes, measurement of their activity against standard substrates. However, those approaches were only a kind

of indirect characterization of the covalent interaction. With regard to modern analytical methods, mass spectrometry, NMR spectroscopy,

and fluorescence quenching methods have been developed for the analysis of polyphenol-protein interactions [1,2]. As an alternative tool,

even hyphenated HPTLC can be used [5,6].

AGFD 279 Do dietary Maillard reaction products play a role in the progression of noncommunicable diseases? Veronika Somoza,

veronika.somoza@univie.ac.at, Ann-Katrin Holik. Nutritional and Physiological Chemistry, Univ. of Vienna, Austria Noncommunicable

diseases (NCDs), also known as chronic diseases, are not passed from person to person. They are of long duration and generally slow

progression. The four main types of NDCs are cardiovascular diseases (like heart attacks and stroke), cancers, chronic respiratory diseases

(such as chronic obstructed pulmonary disease and asthma), and diabetes mellitus Type 2 (T2DM). A Western diet containing high amounts

of processed, Maillard reaction product (MRP)-rich foods and low amounts of vegetables has been associated with a greater risk of insulin

resistance and risk factors of metabolic syndrome, cardiovascular complications, and obesity in T2DM patients (1) and in healthy subjects (2,

3). The current question is whether the intake of compounds generated upon heat treatment, especially MRPs, contribute to mechanisms

regulating food intake, body weight maintenance, as well as lipid and glucose homeostasis. Recent studies have shown that intake of severely

heat-treated foods postprandially decrease leptin and adiponektin, both involved in the regulation of energy homeostatsis and food intake, in

T2DM patients (4). In one of our own studies, we could demonstrate that dietary MRPs from bread crust impair insulin sensitivity, affect

leptin plasma concentrations and leptin receptor expression in the hypothalamus, and increase total food intake (5). Customized DNA-

microarray analysis in brain cells and adipocytes revealed changes in the expression of genes relevant for insulin sensitivity, satiety and

craving after treatment with high concentrations of Nε-carboxymethyllysine, one of the MRPs formed in bread crust and other heat-treated

foods. These results were confirmed by functional assays in adipocytes and enterocytes. Thus, chronic intake of high-temperature processed

foods might pose a risk for obesity, and two of the NDCs, cardiovascular diseases and T2DM, in compromised subjects. Heat-processing of

foods may need to be optimized to mitigate concentrations of harmful compounds while increasing the beneficial ones.

AGFD 280 Kinetic modeling of acrylamide formation during the finish-frying of french fries with variable sugar content Dimitrios P.

Balagiannis1, d.balagiannis@reading.ac.uk, Jane K. Parker1, Jeremy Higley2, Tony Henson2, Gordon Smith3, Bronislaw L. Wedzicha4,

Donald S. Mottram1. (1) Univ. of Reading, Reading, UK (2) ConAgra Foods, Omaha, Nebraska, (3) Kansas State Univ., Manhattan, (4)

Univ. of Leeds, UK Acrylamide is formed from the reaction of reducing sugars and asparagine in the course of the Maillard reaction.

Potatoes contain considerable amounts of these precursors, so deep frying of potato strips results in the formation of acrylamide. However,

the rate of the formation of the latter is a function of multiple factors, with precursor concentration, moisture content and frying temperature

being the most important ones. Furthermore, temperature and moisture gradients, as well as precursor and acrylamide concentration gradients

are generated along the body of the French fry, due to the shape of the potato strips and the limited frying time. Taking all the above factors

into account, the kinetics of the formation of acrylamide from the Maillard reaction during deep frying of French fries were studied.

Multiresponse Kinetic Modelling was implemented in order to elucidate the kinetically important chemical pathways that lead to acrylamide

formation. Initially, a kinetic model was built based on fried potato strips with varied initial concentration levels of glucose and fructose, the

reducing sugars which naturally occur in potatoes. Then, the kinetic model was extended and revised to allow for variations in the maltose

content. Even though maltose does not occur naturally in white potatoes, it was considered as an important carbohydrate to manipulate sugar

levels. In this context, potato was used as a test matrix to understand the kinetics of acrylamide formation from maltose in relation to glucose

and fructose, and to investigate the potential for acrylamide formation in maltose-containing potato products.

AGFD 281 Producing low acrylamide risk potatoes: A three-year public/private sector collaborative project focused on genetics, agronomy, and storage Nigel Halford, nigel.halford@rothamsted.ac.uk. Rothamsted Research, Harpenden, UK Acrylamide is a processing

contaminant that was discovered in a range of popular foods in 2002, with fried, baked and roasted potato and cereal products, and coffee

being the main contributors to dietary intake. It forms from free asparagine and reducing sugars via similar pathways to the flavors and

aromas associated with browning, but is classified as ‘probably carcinogenic to humans’. Indicator levels for its presence in foods were set by

the European Commission in 2011 and revised in 2013. Results will be presented from a three-year project called ‘Producing Low

Acrylamide Risk Potatoes’, which was undertaken in the UK and involved a consortium of public sector research teams (from Rothamsted

Research, James Hutton Inst. and Univ. of Reading) and private sector organisations. The study showed that varietal selection could be a

powerful tool in ensuring regulatory compliance of potato products for acrylamide formation. It highlighted the effect of long-term storage on

acrylamide risk, the complex relationship between precursor concentration and acrylamide formation in potato products, and the link between

acrylamide formation, browning and flavor. It also investigated the effects of fertilisation regimes and water availability during cultivation on

acrylamide-forming potential. Genetic studies included the analysis of a potato breeding population that showed segregation of acrylamide-

forming potential, in order to identify quantitative trait loci that control the trait. It is important that potato breeders engage on the acrylamide

issue to enable compliance with future regulatory scenarios. Improving the storage characteristics of potatoes, reducing the concentrations of

free asparagine and reducing sugars, and making the concentrations of these metabolites less responsive to crop management and

environmental factors, should all be breeding targets. However, reducing acrylamide formation while not affecting the qualities that define

products and are demanded by consumers is likely to be difficult, and breeders must take this into account.

AGFD 282 Flavor and Acrylamide Formation John S. Elmore, j.s.elmore@reading.ac.uk. Univ. of Reading, Reading, UK Flavor

formation in potato chips is dependent to a large degree on the Maillard reaction. However, the Maillard reaction is also responsible for the

formation of acrylamide, a potential carcinogen. Since the presence of acrylamide in cooked foods was discovered in 2002, food

manufacturers have tried to reduce acrylamide formation while maintaining desirable flavor. This talk will describe the relationship between

acrylamide and flavor formation and examine how potato variety and tuber storage conditions can influence chip quality.

AGFD 283 Reducing the acrylamide-forming potential of wheat and rye Tanya Curtis, Tanya.curtis@rothamsted.ac.uk, Jennifer Postles,

Nigel Halford. Rothamsted Research, Harpenden, UK Acrylamide is a processing contaminant that was discovered in a range of popular

foods in 2002. It forms from free asparagine and reducing sugars via similar pathways to browning colors, aromas and flavors, during high-

temperature cooking and processing, but is classified as ‘probably carcinogenic’ to humans. Cereal products account for 30 – 45 % of dietary

acrylamide intake. Projects have been initiated on reducing the acrylamide-forming potential of wheat and rye, involving groups from

Rothamsted Research, John Innes Centre and the Univ. of Reading, and a consortium of private sector organisations. The studies have shown

significant differences between varieties of wheat and rye with respect to acrylamide-forming potential. In these crops, free asparagine

concentration is the limiting factor for acrylamide formation, and this is the parameter on which varietal selection should be based. The

genetic control of asparagine accumulation in the grain is being investigated. Environmental factors (E) also have significant effects, on their

own and in combination with varietal differences (G × E), and crop management is important: Sulfur deficiency, for example, causes a

massive accumulation of free asparagine in wheat grain, although it does not affect free asparagine concentration in rye under field

conditions. Nitrogen fertilization, however, increases free asparagine concentration in both wheat and rye. Plant breeders must engage on the

acrylamide issue or risk losing market share to those who do, but the problem is made more difficult by the link between browning, flavor

and acrylamide formation. It must also be remembered that cereals are hugely important to global food security and significant health

benefits are associated with eating wholegrain cereal products.

AGFD 284 Impact of water deficit on volatile composition of grapes and wine Michael C. Qian1, michael.qian@oregonstate.edu, Krista

Shellie2. (1) Oregon State Univ, Corvallis, Oregon, US (2) Horticultural Crops Research Laboratory, USDA-ARS, Parma, Idaho, US

Availability of water has become an increased concern for agriculture, including wine and wine grape production. Water status will directly

affect plant nutrient uptake, and change vine canopy size. The canopy size may alter the microclimate within the vine canopy and change

vine physiology. The change in vine and grape physiology will impact the secondary metabolism, including the volatile composition of the

grapes. The influence of vine water status during berry development on the volatile and precursor composition of Merlot grapes was studied

in semi-arid, southwestern Idaho over multiple growing seasons. Vines were provided with different percentages of their estimated

evapotranspiration water demand (ETc) throughout berry development. The results demonstrated that the severity of vine water deficit during

berry development affected grape volatile composition despite vintage differences in volatile composition. Free C6 compounds, which give

herbaceous aroma, decreased with increasing severity of vine water stress. The severity of vine water deficit affected the free and

glycosidically bound terpenols. Moreover, vine water deficit severity significantly increased free and bound β-damascenone as well as bound

3-hydroxy-β-damascenone, TDN, vitispirane. Wine produced from deficit-irrigated vines had an increased amount of branch-chained fatty

acid esters and β-damascenone relative to wine produced from well-watered vines.

AGFD 285 Influence of sunlight exposure on Pinot noir grape and wine volatile composition Michael C. Qian1, Fang Yuan2,

fang.yuan@oregonstate.edu. (1) Oregon State Univ, Corvallis, (2) Food Science and Technology, Oregon State Univ., Corvallis, Canopy

manipulation practices can change canopy microclimate of grapevines to affect plant temperature, photosynthesis, metabolic activity, and

disease resistance. Cluster-zone leaf removal can increase fruit sunlight exposure, and change the microclimate of the vine. It has been shown

that cluster-zone leaf removal for Pinot noir at West Oregon had little influence on vine growth, or grape maturity in terms of total soluble

solids (TSS), pH or titratable acidity (TA) at harvest. However, leaf removal at fruit zone affected both volatile and nonvolatile composition

of the grape fruits. Multiple year study showed that fruit zone leaf removal resulted in higher concentrations of quercetin glycoside,

petunidin- and malvidin-3-monoglucoside anthocyanins in grapes. In addition, in addition, leaf removal resulted in higher concentrations of

β-damascenone, and some bound-form terpenoids in both grapes and wines. The increases in β-damascenone were positively correlated to the

increased sunlight exposure. The effect of sunlight exposure could be associated with UV light. A separate study demonstrated that UV

exposure significantly increased the Brix and pH in the grape juice, and increased wine color density, anthocyanins, total pigment, total

phenolics and tannin content. UV exposure resulted in increase of nerol, geraniol and citronellol but not linalool in the wine.

AGFD 286 Not your ordinary terroir - the role of pathogenesis related proteins (PRPs) in limiting tannin extraction across winegrape varieties and regions Lindsay F. Springer2, Gavin L. Sacks1, gls9@cornell.edu. (1) Food Science, Cornell Univ., Ithaca, NY, US (2) Food

Science and Technology, Cornell Univ. , Dundee, NY, US Condensed tannins (CT) impart important organoleptic qualities, particularly

astringency, to red wines. Unlike many other grape-derived flavor compounds, the quantity of CT in fruit is not well correlated with its

concentration in wine. We have previously reported differences in CT binding to insoluble grape-derived materials from a variety of V.

vinifera and interspecific (V.vinifera x Vitis spp.) cultivars, and identified several tannin-binding pathogenesis related proteins (PRPs) in

wines by NanoLC-MS/MS. In the current work, proteins from 33 wines were quantified by SDS-PAGE. Wines produced from wild grapes

had the highest quantity of protein (Vitis riparia, 667 ± 119 mg/L), 20-fold higher than concentrations in V. vinifera wines (25.2 ± 22 mg/L).

Intermediate PRP quantities were observed in interspecific hybrid (V.vinifera x V.vitis spp.) cultivars (105 ± 49 mg/L). We observed a

significant correlation between PRPs and CT loss from wines following CT addition (p<0.05), suggesting that grape-derived PRP

concentration is a key factor controlling tannin extraction or retention. Because PRP expression is induced by certain environmental factors

(cold, disease pressure), this work suggests a unique way for how the sum of local conditions (terroir) can affect wine qualities.

AGFD 287 Accumulation of exogenous volatiles in Vitis vinifera fruit and leaves as nonvolatile glycoconjugates Kerry Wilkinson1,

kerry.wilkinson@adelaide.edu.au, Renata Ristic1, Julie Culbert1, Lieke van der Hulst1, Ana Pardo-Garcia2, Gonzalo Alonso2, Rosario

Salinas2, Natoiya Lloyd3, Yoji Hayasaka3. (1) School of Agriculture, Food and Wine, The Univ. of Adelaide, Glen Osmond, South

Australia, Australia (2) Universidad de Castilla-La Mancha, Albacete, Spain (3) The Australian Wine Research Inst., Adelaide, South

Australia, Australia Grapevines are capable of absorbing volatile compounds present in the vineyard during the growing season and these

volatiles can subsequently influence the composition and sensory properties of grapes and wine. For example, 1,8-cineole (eucalyptol) has

been identified in fruit harvested from grapevines grown in close proximity to eucalyptus trees1; while camphor was identified in wine,

following grapevine exposure to lavandin hydrolat, an essential oil byproduct2. In some cases, exogenous volatiles accumulate in the fruit

and/or leaves of grapevines in non-volatile glycoconjugate precursor forms; i.e. with one or more sugar moieties attached. For example,

several recent studies have demonstrated the presence of glucosylglucosides, glucosides, diglycosides and rutinosides of smoke derived

volatile phenols in grapes and wine, following grapevine exposure to smoke3,4. It has been suggested that glycosylation may increase the

solubility of volatile compounds, facilitating their transportation and/or storage, as well as limiting any potential toxicity5. This paper

concerns the application of quantitative liquid chromatography-tandem mass spectrometry methods in order to understand the glycosylation

of exogenous volatiles in grapevine fruit and/or leaves, following: (i) vineyard exposure to bushfire smoke; (ii) grapevine exposure to smoke

under experimental conditions; and (iii) foliar applications of different volatile compounds to grapevines. Evidence for the accumulation of a

glycoconjugate precursor to an exogenous volatile compound without a free hydroxyl functional group will also be presented.

AGFD 288 Changes in orange juice flavor volatile and non-volatile compounds in response to citrus greening or Huanglongbing

(HLB) disease and disease management strategies Baldwin Elizabeth5, Liz.Baldwin@ars.usda.gov, Anne Plotto5, Jinhe Bai3, John A.

Manthey2, Smita Raithore4, Huqing Yang5, Sophie Deterre1, Sharon Dea5. (1) UDSA ARS, Fort Pierce, Florida, US (2) USDA ARS, Fort

Pierce, Florida, US (3) USDA, ARS, HRL, Fort Pierce, Florida, US (4) USDA-ARS, Fort Pierce, Florida, US (5) Horticultural Research

Laboratory, USDA-ARS , Ft. Pierce, Florida, US Citrus greening or Huanglongbing (HLB) disease has decimated citrus production around

the world and is currently impacting the Florida citrus industry. At its height, Florida was producing around 250 million boxes of citrus fruit

per year, but declined to 106 million boxes last year. In Florida, 90% of the fruit (mostly oranges and grapefruit) are juiced with about 10%

of the industry being in fresh fruit. This large reduction in citrus production has been due to many factors, but mainly to HLB, and to a

smaller extent, citrus canker disease. Further impacts of HLB are the increased costs of production to combat the disease, which has also

resulted in lost acreage, as well as the closure of many packinghouses and several juice processing plants. In addition, HLB disease results in

off-flavor of orange juice due to decreased sugars, sometimes increased acids and increased levels of bitter limonoids and astringent

flavonoids. The aroma volatile profile of the juice and the essential oil by-product is also altered by HLB disease, favoring terpenoid

compounds at the expense of aldehyde and ester top notes. Flavor management strategies for processors are being developed to predict

quality of incoming fruit juice, such as use of electronic tongue and qPCR for determination of pathogen DNA, so processors can make

informed decisions for blending purposes. Efforts are continuing to identify other off-flavor compounds and to develop methods to mitigate

their off-flavor effects. The effects of foliar nutritional sprays, used by growers to mitigate disease symptoms on trees was investigated for

effects on juice quality, although no consistent results were found.

AGFD 289 Postharvest practices to alleviate flavor loss of tomatoes under current marketing systems Jinhe Bai1,

jinhe.bai@ars.usda.gov, Baldwin Elizabeth1, Anne Plotto1, Libin Wang1,2. (1) USDA, ARS, HRL, Fort Pierce, Florida, US (2) Nanjing

Agricultural Univ., Nanjing, Jiansu, China Flavor of tomatoes is best when the fruit are harvested full ripe and delivered to consumers at

room temperature. However, under the current marketing system, fruit usually are harvested at the mature green (MG) stage and shipped at

low temperature to slow ripening and prevent fruit losses due to bruising and decay, thereby extending storage life. The consequence is that

tomatoes in today’s marketplace lack of flavor. We conducted a series of studies to alleviate the flavor loss by harvesting fruits at advanced

maturity stages, and applying non-chemical (hot water) and chemical fumigation treatments including methyl salicylate (MS), and 1-

methylcyclopropene (1-MCP) at harvest. Results showed that 1) harvesting at breaker (BR) stage eliminated immature green (IG) fruit (not

capable of ripening with good quality) which are often difficult to distinguish from MG, and are responsible for much of the low flavor

quality fruit. A combination of BR harvest and 1-MCP fumigation resulted in better flavor quality with adequate shelf life; 2) hot water

treatment prior to chilled storage for MG tomatoes improved fruit sanitation, color development and mitigated chilling-induced flavor loss

upon ripening. Fruit preheated before chilling had higher levels of 6-methyl-5-hepten-2-one, 2-methylbutanal and 2-phenylethanol than non-

heated fruit and were perceived to have more tomato flavor; 3) MS treatment prior to chilling alleviated chilling-induced flavor loss. Chilling

suppressed production of oxygen, nitrogen and sufur-containing heterocyclic compounds, ketones, alcohols, and aldehydes, including 13

important aroma components to tomato flavor, however, MS-treated fruit had higher concentrations of these important aroma contributors.

AGFD 290 Molecular assessment of metabolome changes in carrots (Daucus carota L.) induced by abiotic stress challenges Corinna

Dawid1, Corinna.Dawid@tum.de, Andreas Dunkel2, Thomas Nothnagel4, Detlef Ulrich3, Barbara Singldinger1, Daniela Günzkofer1,

Thomas Hofmann1. (1) Chair of Food Chemistry and Molecular Sensory, Technical Univ. of Munich, Freising, Germany (2) Chair of Food

Chemistry and molecular sensory, Technical Univ. of Munich, Freising, Germany (3) Inst. for Ecological Chemistry, Plant Analysis and

Stored Product Protection, Julius Kühn Inst. (JKI), Federal Research Centre for Cultivated Plants, Quedlinburg, Germany (4) Inst. for

Breeding Research on Horticultural and Fruit Crops, Julius Kühn-Institut (JKI), Federal Research Centre for Cultivated Plants, Quedlinburg,

Germany With a current annual world production of more than 30 million tons and a total growing area of about 1.5 million hectares the

cultivated carrot (Daucus carota L.) ranks among the top ten vegetable crops. Although, its typical sweet flavor is favored all around the

world, the palatability of carrots and its products might be strongly decreased by a sporadic bitter taste which is often the reason for consumer

complains. This off-flavour is induced by abiotic and biotic stress factors during harvesting, transportation, storage and processing. Although

recent application of a SENSOMICS approach gave first insight into individual bitter tasting phytochemicals in carrots, their up-regulation

during abiotic stress still remains elusive. In order to gain a more comprehensive knowledge on the chemical mechanisms involved in quality

changes of cultivated carrots in response to abiotic stress factors like water stress or post-harvest mechanical (transport-) stress, numerous

non-volatile key metabolites of different stressed and native carrot genotypes were comparatively characterized by means of UPLC-TOF-MS

metabolic profiling. Software-assisted marker molecule selection in stressed carrots, followed by preparative chromatographic purification

revealed the chemical structures of bitter tasting phytochemicals by means of LC-MS, LC-MS/MS, and 1D/2D-NMR experiments. Accurate

quantitation of these target molecules by means of UPLC-MS/MSMRM in carrots before and after stress challenge of the same genotypes

revealed for the first time novel insights into the stress-induced metabolic response of distinct carrot genotypes. These results might help to

navigate carrot breeding programs and to optimize post-harvest treatment of carrots from producer to consumer/processor towards the

production of sensorially preferred carrot products.

AGFD 291 Flavour formation in skimmed milk powder in a low-moisture model system Ashleigh Stewart1,

cv010167@pgr.reading.ac.uk, Angela Ryan2, Alistair Grandison1, Jane K. Parker1. (1) Food and Nutritional Sciences, Univ. of Reading,

Reading, UK (2) Nestle PTC York, York, UK The Maillard reaction is a cascading set of browning reactions that occur during thermal

processing between reducing sugars and amino groups, leading to the formation of many compounds, some of which produce flavour. The

thermal reactions of milk and milk powder have been studied in aqueous systems, either using a complete product[1, 2] or simple model

systems[3, 4]. Preliminary work showed that the Maillard reaction of skimmed milk powder (SMP) is enhanced in non-aqueous conditions. A

low-moisture system was achieved by reconstituting SMP in inert oil. Heating this system for 2 hours at 115 °C produced thermally-derived

flavour compounds, such as maltol and furaneol, in significant amounts. After demonstrating the high flavour potential of SMP in an oil-

based system, model systems were used to explore the key components for flavour formation. The Maillard reaction of milk takes place

between lactose and free amino groups in milk proteins, primarily the e-amino group of lysine. However, there are other components in SMP

that may play an important role in flavour formation but have not yet been studied. Combinations of lactose, casein, free amino acids, whey

proteins and monosaccharides were studied, in addition to the effect of pH and salts. By heating these model mixtures, in concentrations

equivalent to those in SMP, it was possible to elucidate the key components that effect the Maillard reaction in SMP. Flavour formation was

monitored after heating using SPME-GC/MS.

AGFD 292 Use of gas chromatography with quadrupole time-of-flight mass spectrometry (GC/Q-ToF) to compare odor formation in meat and model meat systems following the addition of precursor flavors Lewis Jones1, Lewis.Jones@eu.effem.com, James Addison1,

Nathan Hawkins2, Kathy Ridgway2. (1) Waltham Centre for Pet Nutrition, Near Melton Mowbray, UK (2) Anatune, Cambridge,

Cambridgeshire, UK Flavor precursors are added to food, before processing to generate the required desirable flavors in the finished product.

Amino acids and reducing sugars are common flavor precursors used with thermally processed food, as they are the starting reagents of the

Maillard reaction, which produces a wide range of odorous compounds. The choice of flavor precursors is often based on fundamental

knowledge generated through the use of simplified model systems. However, real foods are chemically diverse and may present different

physical environments. The Maillard reaction itself is a complex set of inter-related chemical pathways that produce hundreds of compounds.

Therefore, applying the fundamental knowledge of flavor precursors to product is a challenge. This work investigates the difference in

volatile compounds generated using process flavors added to a real food product (canned liver) and to model systems. This is achieved with

both targeted and non-targeted analysis using gas chromatography coupled with quadrupole time-of-flight mass spectrometry (GC/Q-ToF)

and single quadrupole mass spectrometry (GC/Q). The key odorants of canned and thermally processed liver were determined using a

targeted “sensomics” approach. Using these data, three separate precursor flavors were formulated using the amino acids; isoleucine,

methionine and cysteine to produce the key liver odorants; 3-methylbutanal, 3-(methylthio)propanal; and 2-acetylthiazole respectively. The

precursor flavors were added before thermal processing to liver, a model system (comprising the reducing sugars and free amino acids

determined in liver) and water. The amount of key odorants formed from the precursor flavors was significantly lower when part of the liver

system, as compared to the model system. Untargeted, chemometric analysis was used to investigate differences in all volatiles generated

between the systems. Results show the effect of free amino acids, reducing sugars and the liver matrix itself on odorant and volatile

formation. The advantage of using GC/Q-ToF as compared to GC/Q for both targeted and untargeted analysis will be discussed.

AGFD 293 Parameters impacting flavour profile and shelf-life of dairy ingredients Martine Trotin, martine.trotin@mdlz.com, Andreas

Czepa, Barbara Suess, Pierre R. Guilet, Jochen Pfeifer. Mondelez International, Reading, UK Dairy ingredients are key to many snacking

and confectionary products delivering flavour and texture functionalities. It is therefore important for the industry to be able to evaluate the

dairy raw materials based on parameters which impact product quality. Both the actual flavour profile of dairy ingredients as well as the

shelf-life will influence the selection of dairy ingredients for specific applications and therefore need to be characterised with relevant

analytical and/or sensory measurements. It is well known that the drying technology which is used to transform the wet dairy ingredient into

a dry system has an influence on the resulting flavour profile and shelf-life. Spray drying is the most widely used technology in the dairy

industry due to its favourable processing costs. However, it can result in changes to the initial flavour profile and have detrimental effect on

shelf-life if not carefully managed. Another important aspect is to understand and predict the final flavour profile and shelf-life of products

containing dairy ingredients as well as whether the incorporation of dairy ingredients into products such as chocolate, caramel, and biscuit

can delay undesirable reaction which could occur during the shelf-life of dairy ingredients. This presentation will provide a comprehensive

review of existing knowledge including the impact of drying technology of typical dairy systems on loss of flavour compounds, generation of

off-notes and generation of precursors for oxidation, the comparison between different technologies such as spray drying and freeze drying,

hypotheses on potential mechanisms behind the differences, and relevant measurements to characterise the dairy flavour profile and shelf-

life. The presentation will also provide initial results from a new shelf-life study of dairy ingredients as well as the resulting outcome from

the application into products.

AGFD 294 Sensory and instrumental analysis of sweet potato fries Jane K. Parker1, j.k.parker@reading.ac.uk, Stella Lignou1, J S.

Elmore1, Dimitrios P. Balagiannis1, Jeremy Higley2, Gordon L. Smith3, Donald S. Mottram1. (1) Dept. of Food and Nutritional Sciences,

Univ. of Reading, Reading, UK (2) ConAgra Foods, Omaha, Nebraska, US (3) Dept. of Grain Science and Industry, Kansas State Univ.,

Manhattan, Kansas, US Sweet potato fries are increasingly popular in the US, yet their flavour is relatively unexplored, both from a sensory

and an instrumental perspective. In this work, two varieties of sweet potato, which are commercially viable and phenotypically diverse, were

prepared with and without a carbohydrate-based coating which is used to improve texture. Raw sweet potato strips were par-fried, frozen and

then finish fried in canola oil at 175 °C for 140 s. These were served immediately to a sensory panel, who performed a quantitative

descriptive analysis on the four samples. Although several of differences were texture driven, a caramel flavour was found to be significantly

higher in the variety with the higher sugar content, a spicy aroma was correlated with the batter coated fries and four attributes

(perfume/apple aroma and flavour as well as sweet potato flesh aroma and flavour) were correlated with the uncoated fries. These data will

be correlated with GC-MS and GC-Olfactometry data obtained from SAFE extracts of the same batches of fries and discussed in relation to

the precursors which were determined in the raw sweet potato. The non-homogeneity of the fries and the role of the batter both present a

challenge in interpreting the underlying chemistry

AGFD 295 1-p-Menthen-8-thiol, the grapefruit character impact volatile, is a thermally generated artifact in citrus juices Fatima

Jabapurwala2,4, Jianming Lin2,1, Russell L. Rouseff2,3, rrouseff@ufl.edu. (1) Firmenich Inc, Plainsboro, NJ, US (2) CREC, Univ of

Florida, IFAS, Lake Alfred, (3) Citrus Research/Food Science, Southwest Univ., Chongqing, China (4) Independent Consultant, Delhi, India

In 1982, 1-p-menthen-8-thiol, 1-PM-8-T, was reported as a “powerful flavor impact compound (which) displays a genuine unmistakable

aroma of fresh grapefruit juice”(1). Unfortunately the authors did not identify this potent aroma compound from fresh grapefruit, GF, but

rather from 100 L of canned grapefruit juice, GFJ, after using the artifact inducing Likens-Nickerson extraction. Historically, most consumers

have first experienced GFJ as a non-refrigerated, canned product. Canned GFJ is hot filled and undergoes flavor changes which produce an

aroma profile very different from fresh squeezed juice. 1-PM-8-T was subsequently reported to be one of the most potent aroma compounds

in “fresh, hand squeezed GFJ”(2). The “fresh” grapefruit came from a supermarket in Germany. However, fresh “from the tree” GFJ has no

measurable 1-PM-8-T, but increasing concentrations can be detected in these juices after heating. Furthermore, using GC-sulfur selective

pulsed flame photometry detection, PFPD, as well as GC-olfactometry we have identified 1-PM-8-T in thermally abused orange juice.

Anaerobic conditions are required for optimal 1-p-menthen-8-thiol formation. In the presence of oxygen, the 2,8-epithiol is preferentially

formed. To determine why 1-PM-8-T is found in supermarket fresh GF but not fresh from the tree GF, we measured internal GF volatiles

using a modified SPME procedure. The coating applied to supermarket GF to increase shelf life is a water (and oxygen) barrier. Under these

conditions fruit respiration shifts to an anaerobic state and under these conditions 1-PM-8-T can be detected.

AGFD 296 Chiral mono-terpene profile in Pinot Gris and Riesling wines determined by head phase-solid phase micro-extraction-

multidimensional gas chromatography-mass spectrometry (HS-SPME-MDGC-MS) Mei Song, Ying Xia, Elizabeth Tomasino,

elizabeth.tomasino@oregonstate.edu. Oregon State Univ., Corvallis, Quantification of chiral mono-terpenes in white wine was achieved

using head-space-solid phase micro-extraction-multidimensional gas chromatography-mass spectrometry (HS-SPME-MDGC-MS) with

stable isotope dilution analysis. Fifteen chiral mono-terpenes were separated and quantified, including: (S)-(-)-limonene, (R)-(+)-limonene,

(+)-(2R,4S)-cis-rose oxide, (-)-(2S,4R)-cis-rose oxide, (-)-(2R,4R)-trans-rose oxide, (+)-(2S,4S)-cis-rose oxide, furanoid (+)-trans-linalool

oxide, furanoid (-)-cis-linalool oxide, furanoid (-)-trans-linalool oxide, furanoid (+)-cis-linalool oxide, (-)-linalool, (+)-linalool, (-)-α-

terpineol, (+)-α-terpineol and (R)-(+)-ß-citronellol. It was found that sugar content of wine impacted measurement of these compounds, and

different calibration curves were needed based on the target wines sugar content. The chiral mono-terpene profile was investigated in 10

Pinot Gris wines and 10 Riesling wines. Of the 15 chiral mono-terpene compounds, 12 were present in the wines. Results showed diverse

chiral mono-terpene profiles in investigated wines, with significant differences on the concentration of each detected chiral compounds. It is

possible that the differences in chiral mono-terpenes profile may be driving the varietal differences in white wines. Further study will be

focused on if the enantiomeric ratios of each chiral compound and different residual sugar content will contribute to the varietal differences in

more white wines.

AGFD 297 Understanding the effects of ethanol-flavor interactions on flavor perception in alcoholic beverages Chelsea Ickes,

homes2@illinois.edu, Keith R. Cadwallader. Dept. Food Sci. Human Nutr., Univ. of Illinois, Urbana, Illinois, US Ethanol is the key

component of alcoholic beverages. Aside from its obvious effects on the body, ethanol also plays an important role in the aromas of these

beverages. Alcohol content varies greatly among the various types of alcoholic beverages. For example, the ABV (alcohol by volume) of

beer and wine is around 3-12%, while distilled spirits contain around 40%. The interactions of ethanol with water as well as other matrix

constituents such as sugars and dissolved solutes can have a significant effect on the perceived aromas of these beverages. Ethanol-water

interactions have been well studied in the field of physical chemistry. A change in the alcohol concentration of a beverage has been shown to

significantly affect the release of volatiles into the headspace of the product. This is common knowledge in the industry, as it is standard

practice to dilute a distilled spirit to an ABV of 23% prior to evaluating its sensory (aroma) characteristics. Furthermore, the odor detection

thresholds of aroma compounds are known to be affected by the alcohol content of the matrix. As alcohol strength changes some aroma

attributes significantly increase in intensity while others undergo a significant decrease. Additionally, ethanol may create or disturb odor

synergies or mask certain aroma attributes. Aside from impacting aroma release, ethanol at high concentrations can also cause alcohol burn to

the oral and nasal cavities. This talk will present the current understanding of the effects of ethanol on flavor perception in alcoholic

beverages and will discuss analytical approaches aimed at better understanding these effects.

AGFD 298 Enantiomeric analysis of volatile chiral compounds in ready-to-drink tea beverages during storage using

multidimensional gas chromatography Fei He3, fei.he@oregonstate.edu, YanPing L. Qian2, Michael C. Qian1. (1) Oregon State Univ,

Corvallis, Oregon, US (2) Crop and Soil, Oregon State Univ., Corvallis, Oregon (3) Food Science and Technology, Oregon State Univ.,

Corvallis, Oregon, Tea is one of the most widely consumed beverages in the world. Ready to drink (RTD) tea is a growing segment in the

beverage market due to its improved flavor and health benefit. However, tea flavor is very complex due to tea variety and process conditions

that affect both the flavor profiles and the shelf life. In this study, flavor and flavor stability were evaluated in two commercial RTD teas in

an 8-week storage study at four different temperature conditions (room temperature, 35 °C, 40 °C, 45 °C). Solid-phase microextraction–gas

chromatography-mass spectrometry (SPME-GC-MS) was performed to identify the aroma compounds and quantify their concentrations in

fresh and aged tea samples, as well as to characterize the aroma changes during storage. The results showed geranial and neral decreased very

quickly during storage, whereas citronellol and linalool decreased slowly. β-ionone had very little change during storage. The isomeric ratio

changes of 6 pairs of volatile compounds (linalool, limonene, α-terpineol, citral, citronellol, 4-terpineol) during 8 weeks storage were further

investigated using multidimensional GC-MS (MDGC-MS). Storage temperature had a dramatic impact on the flavor stability, including the

conversion of chiral isomers. For example, during 8 weeks storage, some of the (S)-limonene was converted to the (R)-limonene, a

conversion of (R)-linalool to (S)-linalool was also observed during storage. Enantiomer purity ratios also varied significantly under different

storage time and temperature for most of compounds. These results may aid in monitoring the quality and safety of tea beverages.

AGFD 299 Changes in the key aroma compounds of Shiitake and Oyster mushrooms induced by a thermal treatment Philipp

Cornelius Schmidberger, philipp.schmidberger@lrz.tum.de, Peter Schieberle. Chair of Food Chemistry, Technische Universität München,

Freising, Germany Due to their easy cultivation and their attractive aroma edible mushrooms are a popular food all over the world. However,

knowledge on the modification of the overall aroma profile induced by thermal treatment is rather scarce. By application of the aroma extract

dilution analysis (AEDA) on distillates prepared by extraction/SAFE-distillation from either unprocessed and processed Shiitake (Lentinula

edodes) and Oyster mushrooms (Pleurotus ostreatus), respectively, the key aroma compounds could be characterized and differentiated into

those biochemically formed and others generated thermally. Application of aroma extract dilution analysis (AEDA) on the volatile fraction

isolated from pan-fried Shiitake mushrooms revealed 42 odor-active compounds in the flavor dilution (FD) factor range of 8-8192. Among

them 3-hydroxy-4,5-dimethylfuran-2(5H)-on, 1,2,4,5-tetrathiane, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, phenylacetic acid,

3-(methylthio)propanal and trans-4,5-epoxy-(E)-2-decenal showed the highest FD factors. In pan-fried Oyster mushrooms, 40 odor-active

compounds were newly identified. In order to quantitate identified aroma compounds, stable isotope dilution analyses (SIDA) were

performed. In the course of this, four sulfurous compounds were synthesized as isotopically labeled standards for the first time. Odor activity

values (OAV) were calculated as ratio of their concentrations to their odor thresholds in water in order to identify key odor compounds.

Quantitation experiments on the most important aroma-active compounds in raw and pan-fried Shiitake and Oyster mushrooms revealed

considerable changes during thermal treatment.

AGFD 300 Molecular mechanisms of disease chemoprevention by polymethoxyflavones Min-Hsiung Pan1, mhpan@ntu.edu.tw, Ching-

Shu Lai1, Chih-Yu Lo3, Shiming Li2, Chi-Tang Ho2. (1) National Taiwan Univ., Taipei, Taiwan (2) Food Science, Rutgers Univ., New

Brunswick, NJ, (3) National Chiayi Univ., Chiayi, Taiwan Chemoprevention been recognized as a promising strategy to prevent human

disease by using natural compounds to prevent, block, inhibit, reverse, or retard the process of disease. Chemopreventive agents act through a

variety of mechanisms to prevent and improve diseases, including anti-oxidative, anti-inflammation, anti-proliferation, anti-metastasis, anti-

angiogenesis and induction of program cell death via modulation of signaling cascades, gene expressions and protein function.

Polymethoxyflavone (PMFs) and hydroxyl PMFs (OH-PMFs) are a unique class of flavonoids that almost exclusively exists in citrus genus,

especially in the peel. Moreover, OH-PMFs can be formed from their corresponding PMFs counterparts by hydrolysis during storage. Our

studies have revealed both PMFs and OH-PMFs exhibit a broad spectrum of biological activity, such as inhibition of cancer cells growth,

suppression of inflammatory mediators and skin carcinogenesis as well as colonic tumorigenesis, and inhibit adipogenesis in 3T3-L1

adipocytes and high fat diet-induced obesity. In addition, we found OH-PMFs exhibit epigenetics regulation properties. Understanding of the

chemopreventive mechanisms of PMFs and OH-PMFs might promote further application for prevention and treatment of human diseases.

AGFD 301 Lipid-lowering activity of citrus polymethoxylated flavones is mediated by down-regulation of lipogenic genes Zhen-Yu

Chen2, zhenyuchen@cuhk.edu.hk, Lin Lei1. (1) The Chinese Univ. of HK, Hong Kong, (2) The Chinese Univ. of Hong Kong, Hong Kong,

China We investigated the underlying mechanism of lipid-lowering activity of polymethoxylated flavones (PMF). Thirty-four male hamsters

were divided into four groups and fed a non-cholesterol diet (NCD) or one of the three high cholesterol diets with addition of 0% PMF, 0.5%

PMF (L-PMF), and 1.0% PMF (H-PMF), respectively, for 8 weeks. Results showed PMF could lower plasma triacylglycerols (TG) by 32-

46% but it had no effect on plasma cholesterol in hamsters. This was accompanied by down-regulation of the mRNA of liver sterol

regulatory element binding protein-1c (SREBP1c), fatty acid synthase (FAS), and peroxisome proliferator activated receptor alpha (PPARα)

while up-regulation of liver lipoprotein lipase (LPL). In addition, PMF supplementation reduced the body weight gain and the relative

weights of white adipose tissue pads by 23-39%, possibly by decreasing the gene expression of FAS and LPL in epididymal fat pad. It was

concluded that TG-lowering activity of dietary PMF was mediated by down-regulation of genes involved in lipogenesis.

AGFD 302 Citrus polymethoxyflavones and monodemethylated polymethoxyflavones inhibit adipogenesis in 3T3-L1 adipocytes Shu-

Mei Lin2, Pei-Shiaun Chen2, Min-Hsiung Pan3, Shiming Li1, Chi-Tang Ho4, Chih Y. Lo2, chihyu27@hotmail.com. (1) Hubei Key

Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization, Huanggang Normal Univ., Huanggang,

Hubei, China (2) Food Science, National Chiayi Univ., Chiayi City, Taiwan (3) Inst. of Food Science and Technology, National Taiwan

Univ., Taipei, Taiwan (4) Food Science, Rutgers Univ., New Brunswick, NJ, US Obesity is considered as a low level chronic inflammation

and its formation is found to increase the risk of metabolic syndrome. Polymethoxyflavones (PMFs) and monodemethylated

polymethoxyflavones (OH-PMFs) exist exclusively in the citrus genus, particularly in citrus peels. Many studies showed that the

anticarcinogenic activities of 5-OH-PMFs were greater than PMFs. Using 3T3-L1 adipocyte cell model, our study investigated the role of the

PMFs and OH-PMFs on adipogenesis, differentiation-related transcription factor during differentiation and the secretion of adipokines. Based

on the results, PMFs and OH-PMFs from citrus peels can be used as a natural resource for obesity prevention.

AGFD 303 Anti-adipogenesis effect of 5-demethylnobiletin and its acetylated derivative in 3T3-L1 preadipocyte model YEN-CHEN

TUNG3, emjine@gmail.com, Guor-Jien Wei4, Shiming Li5, Min-Hsiung Pan1, Chi-Tang Ho2. (1) National Taiwan Univ., Taipei, Taiwan

(2) Food Science, Rutgers Univ., New Brunswick, NJ, US (3) Food science, Rutgers Univ., Highland park, NJ, US (4) Dept. of Nutrition

and Health Sciences, Kainan Univ., Taoyuan, Taiwan (5) College of Life Sciences, Huanggang Normal Univ., Hubei, China Obesity is an

abnormal accumulation of fat as triacylglycerol in our body especially in adipose tissue. It is highly related with diabetes, cancers,

cardiovascular diseases and inflammatory related diseases. Therefore, reducing the prevalence of obesity is an important issue. Nobiletin and

5-demethylnobiletin are polymethoxyflavonoid (PMF) and hydroxylated PMF, exclusively exist in the citrus peels. It has been demonstrated

that nobiletin can suppress adipogenesis in vitro. Many recent studies showed that hydroxylated PMF had better biological activities than

PMF. However, hydroxylated PMFs have poor aqueous solubility and low oral bioavailability. We used chemical modification to produce 5-

acetylated nobiletin to improve its bioactive efficiency in vitro. In our researches, we demonstrated that 5-acetylated nobiletin had better anti-

adipogenic activity than 5-demethylnobiletin via AMP-activated protein kinase (AMPK) pathway in 3T3-L1 preadipocyte model.

AGFD 304 Polymethoxyflavones from aged orange peels: Extraction, formulation, and bioefficacy Qingrong Huang,

qhuang@aesop.rutgers.edu. Food Science, Rutgers Univ, New Brunswick, NJ, US Aged orange peels (Chenpi) have long been used in

traditional Chinese medicine to prevent inflammation related diseases. They are rich in essential oils and polymethoxyflavones (PMFs), the

category of flavones containing two or more methoxy groups attached to the 15-carbon benzo- γ-pyrone skeleton structure with a carbonyl

group on the C4 position. In this talk, PMFs were extracted by using either supercritical fluid or sub-critical fluid method. The profiles of

PMFs were affected by both aging time and processing techniques. Due to the highly crystalline nature of PMFs, PMFs have poor solubility

in water, which limits their broad applications in food. To address this issue, and also to improve the bioavailability of PMFs, PMFs from

Chenpi extracts were formulated to form oil-in-water emulsions. Their digestion profiles and bioaccessibility were evaluated by using in vitro

lipolysis. The prevention and treatment of obesity and Type II diabetes using Chenpi PMFs were also carried out by using the in vivo high-fat

diet-induced obese and type II diabetic mice model.

AGFD 305 Molecular characterization of the interactions between polymethoxylflavones and kappa casein Changchu Ma2,

changchu@foodsci.umass.edu, Hang Xiao1, Lili He3. (1) Food Science, Univ. of Massachusetts, Amherst, Massachusetts, US (2) Food

Science, Univ. of Massachusetts,Amherst, Amherst, Massachusetts, US (3) Food Science, Univ. of Massachusetts, Amherst, Amherst,

Massachusetts, US The molecular interactions between flavonoids and proteins play important roles in the biological fate and bioactivities of

flavonoids. The objective of this study is to investigate molecular interactions between polymethoxyflavones (PMFs) and kappa casein. Two

PMFs, nobiletin (NBT) and 5,3′,4′-tridemethylnobiletin (TDN), and two states of protein, native and thermal denatured, were used in this

study. Surface enhanced Raman spectroscopy (SERS) and fluorescence spectroscopy were used to characterize and quantify the interactions,

respectively. The SERS study shows that TDN has stronger binding to casein than NBT. SERS peak shifts assigned as OH bend in position

C5 were observed when TDN interacting with casein. Additionaly, increased binding with thermal denatured casein(by heating at 95°C for

30 minutes) was observed for NBT. TDN, however, behaved in an opposite way, in which its binding affinity to thermal denatured casein

decreased. Binding was also quantified by tryptophan quenching fluorescence spectroscopy, and quenching constant (Ksv) is calculated by

the Stern–Volmer equation. The Ksv of NBT with casein before and after heating are 0.0478 and 0.0522 µM-1, while the Ksv of TDN with

casein before and after heating are 0.1012 and 0.0592µM-1. Our results suggest that hydroxyl groups on PMFs played a key role in the

interactions between PMFs and casein. NBT with no hydroxyl group interacts with kappa casein through hydrophobic interaction. Therefore,

after casein denatured, increased interaction was observed due to the increased hydrophobic interaction. TDN with three hydroxyl groups

interacts with kappa casein through hydrogen bonding and hydrophobic interaction, and hydrogen binding is the driving force. While heating

destroyed the hydrogen binding sites of proteins with TDN, its interaction with denatured protein decreased. This study demonstrates the

significance of the flavonoid structure and protein status on the flanoids-protein interactions.

AGFD 306 Gastrointestinal biotransformation enhances biological effects of polymethoxyflavones MInqi Wang, Mingyue Song, Xian

Wu, Zili Gao, Fei Xu, Yong Cao, Hang Xiao, hangxiao@foodsci.umass.edu. Food Science, Univ. of Massachusetts, Amherst,

Massachusetts, US Accumulating evidence indicated the important role of biotransformation in influencing biological effects of food

components. We investigated the gastrointestinal biotransformation pathways of major polymethoxyflavones in rodents. In general, the major

sites of biotransformation for polymethoxyflavones are small intestine and colon. In the small intestine, polymethoxyflavones undergo

extensive phase I metabolism to produce multiple demethylated metabolites. These phase I metabolites further undergo phase II metabolism

to produce sulfate and/or glucuronide conjugates. Therefore, the majority of polymethoxyflavones exist as phase II conjugates in the small

intestine. However, in the colon, the phase II conjugates are converted back to phase I metabolites by the action of gut microbiome, thus only

phase I metabolites can be found in the colon. Most interestingly, our results demonstrated that phase I metabolites of polymethoxyflavones

have potent biological effects such as anti-inflammation, anti-proliferation, pro-apoptosis, anti-angiogenesis, anti-oxidation, etc. and these

effects are even stronger than those produced by their parent polymethoxyflavones. Overall, our findings indicated that GI biotransformation

of polymethoxyflavones results in high levels of phase I metabolites in the colon that may elicit enhanced biological effects.

AGFD 307 Metabolite profiling of barley grain: Impact of induced drought stress Karl-Heinz Engel1, K.H.Engel@wzw.tum.de,

Alexandra Lanzinger1, Thomas Frank1, Gabriela Reichenberger2, Markus Herz2. (1) Technische Universitaet Muenchen, Freising, Germany

(2) Bavarian State Research Center for Agriculture, Freising, Germany Barley genotypes were field-grown in three consecutive seasons

under normal weather conditions and under induced drought stress, using a Rain-Out-Shelter. Samples were subjected to a gas

chromatography-mass spectrometry based metabolite profiling, allowing the analysis of a broad spectrum of low molecular weight

metabolites. The comparative assessment of the data by means of multivariate and univariate approaches demonstrated that there are grain

constituents which are significantly influenced, either consistently increased or consistently decreased, by drought stress. In addition, the

results indicate that free amino acids may serve as potential markers for barley genotypes differently adapted to drought stress.

AGFD 308 Effect of growing environment on the characteristics of soybeans for food uses Sam K. Chang, schang@fsnhp.msstate.edu,

Shi Meng. Dept. Food Science, Nutrition and Health Prom, Mississippi State Univ., Mississippi State, Mississippi, US Soybeans have been

used for thousands of years for human food consumption in Asia, even though world production of soybean is mostly for oil and feed use.

The protein meal after oil removal also is used for functional ingredients incorporated in numerous foods. Since the FDA’s health claim in

1999 that soy protein may reduce cardiovascular disease, global utilization of soybean and soy protein products has increased tremendously.

Recent understanding of isoflavones and other bioactive compounds in soybean further strengthens the potential of soybean and soy-based

products as a health food. Soybean cultivars, containing high protein content and desirable protein subunits have been developed for food

uses. However, soybean protein and various subunits are affected by planting location and year, which has significant impact on chemical

composition due to different climate and soil conditions. We have tested the effect of two locations (Stoneville, Mississippi, and Puerto Rico)

on seed quality, seed size, and protein content and subunit composition of 22 accessions (plant introductions) of soybean from the USDA

National Soybean Germplasm Collection Center. The results showed significant effects of location on the characteristics of individual

soybeans in terms of seed quality, seed size, protein content and protein subunit compositions. In addition, our and other research also

showed that isoflavones and phenolic composition and antioxidant capacity were affected by cropping year and location. Selection of

soybean varieties that perform consistently in various locations is important for food application.

AGFD 309 Growing conditions affect flavonoid concentration and yield in American skullcap (Scutellaria lateriflora) Dennis A.

Shannon1, shannda@auburn.edu, Arsene Similien5, Agnes M. Rimando2, Edzard van Santen1, C. W. Wood3, Nirmal Joshee4, Barbara W.

Kemppainen6. (1) Crop, Soil and Environmental Sciences, Auburn Univ., Auburn, Alabama, US (2) USDA ARS, Univ., Mississippi, US

(3) West Florida Research and Education Center, Univ. of Florida, Jay, Florida, US (4) Agricultural Research Station, Fort Valley State

Univ., Fort Valley, Georgia, US (5) Agricultural Division, SEED Ministries, Les Cayes, Haiti (6) Anatomy, Physiology and Pharmacology,

Auburn Univ., Auburn, Alabama, US American skullcap (Scutellaria lateriflora L.) is a plant species native to the Eastern US that has

sedative properties associated with flavonoids. Information on how growing conditions affect flavonoid content was lacking. A 2x2x3

factorial experiment was conducted in a randomized complete block design (r = 4) with a split plot restriction on randomization to explore

effects of light, irrigation and nutrient application on flavonoid concentration and yield in American skullcap. Treatment factors were shade

(40% shade vs. no shade), irrigation (applied at 30 kPa vs. no irrigation) and nutrients (no fertilizer vs. fertilizer (100 kg N, 68 kg P, 42 kg K

ha-1) and chicken litter (100 kg N, 50 kg P, 123 kg K ha-1). Shade formed the main plot units; irrigation and nutrients were randomized

within subplots. Above-ground biomass was harvested twice in both 2007 and 2008. Dried, finely ground whole plant samples were extracted

and analyzed for flavonoid concentration using HPLC. The flavonoid baicalin was present in highest concentration and yield, followed by

baicalein; wogonin and chrysin were present in only small amounts. Flavonoid concentration was 26% higher in full sun than under shade, 20

% higher with irrigation than without, and 29% lower with added nutrients. Significant interactions of shade x irrigation and shade x nutrients

were observed. Flavonoid yield was 26% higher under shade, 97% higher with irrigation and 44% higher with added nutrients. Significant

interactions of shade x irrigation, shade x nutrients and irrigation x nutrients were also observed. Highest concentrations of baicalin and total

flavonoids measured were obtained by growing skullcap in full sun with irrigation with or without manure. Highest flavonoid yields were

obtained under shade with irrigation and manure or fertilizer. This research demonstrates the importance of growing conditions on the

bioactivity of medicinal plants.

AGFD 310 Chemical characterization of pigments in three guava (Psidium guajava) Colombian varieties Ivonne Alejandra González2,

Antonio Melendez1, Francisco J. Heredia1, Coralia Osorio Roa2, cosorior@unal.edu.co. (1) Dept. of Nutrition & Food Science. Facultad de

Farmacia, Univ. of Seville, Sevilla, Spain (2) Departamento de Química, Universidad Nacional de Colombia, Bogota, Colombia Guava

(Psidium guajava L.) is a very nutritious and tasty tropical fruit. It has a high content of pectin, dietary fiber, minerals, essential aminoacids,

and vitamin C. In Colombia, there are three commercial varieties commonly known as “Regional roja” (pink-fleshed pulp), “Regional

blanca” (white-fleshed pulp), and “guayaba-pera” (Palmira ICA-1). The last one is a genetically improved variety that is technically produced

in hot and humid climates. The fruit is pear-shaped and relatively large with a weight ranging from 100 to 130 g, with a deep pink flesh and

low content of seeds. In contrast, the other two varieties are round-shaped, with a 100 g average weight and stone-like seeds inside. They are

produced in mountainous regions with average temperature of 24°C. Thus, the pigment composition (carotenoid and chlorophylls) of the

three Colombian guava varieties, in unripe, turning and full ripe maturity stages was studied. Lycopene was identified as the major carotenoid

of Regional roja and Palmira ICA-1 (18.25 and 28.07 mg kg-1 fruit, respectively in full ripe fruits) although a small amount of lutein was

also found in the two varieties. b-Carotene was only found in Palmira ICA-1, whilst no detectable levels of carotenoids were found in the

white-fleshed guava (Regional blanca). A good correlation between the total carotenoid content and the colour parameters of guava peel was

found. Financial support: Ministerio de Agricultura y Desarrollo Rural de Colombia.

AGFD 311 Fresh ginger vs. dry ginger: The impact of temperature on the bioactive components in ginger Shengmin Sang,

ssang@ncat.edu. Center for Excellence in Post-Harvest Technol, North Carolina AT State Univ., Kannapolis, North Carolina, US Ginger

(Zingiber officinale Rosc.) has received extensive attention as a botanical dietary supplement in the USA and Europe due to its antioxidative,

anti-inflammatory, and anti-cancer activities. According to the practice of Traditional Chinese Medicine, fresh ginger and dried ginger have

different beneficial functions. The secret is the major components in fresh ginger, gingerols, are unstable during thermo process to generate

the dehydrated products, shogaols. We and others have reported that gingerols and shogaols are so different from each other in terms of

biotransformation, bioavailability and biological functions. This presentation will cover the impact of temperature on the chemical changes of

ginger and the differences between gingerols and shogaols in terms of their biotransformation and biological functions.

AGFD 312 Differentiating organic and conventional oregano using ultraperformance liquid chromatography mass spectrometry (UPLC-MS), headspace gas chromatography with flame ionization detection (headspace-GC-FID), and flow injection mass spectrum (FIMS)

fingerprints combined with multivariate date analysis Boyan Gao2,1, raphaelgao1985@gmail.com, Weiying Lu1, Liangli L. Yu2,1. (1) Dept.

of Agriculture and Biotechnology, Shanghai Jiaotong Univ., Shanghai, China (2) Univ of Maryland, College Park, Maryland,

Chromatographic and mass spectrometry flow injection fingerprints were combined with multivariate data analysis to elucidate the chemical

composition of both volatile compounds and nonvolatile compounds in oregano samples. The combination of these technologies is also

applied to differentiate organic grown oregano from their conventional counterparts. The results indicated that headspace-GC-MS could

effectively identify and quantify the volatile compounds in oregano samples without any sample pre-treatment; UPLC-MS might provide the

chemical profile of nonvolatile compounds in oregano; FIMS provided a fast test and could be potentially used for high-throughput

examinations of oregano. These technologies can be used together as an effective analytical method in clarifying the composition of volatile

and nonvolatile components in botanical samples, as well as differentiating plant samples with different chemical composition or

concentration.

AGFD 313 Detection of Escherichia coli in drinking water using T7 bacteriophage-conjugated magnetic probe Juhong Chen4,

juhong@foodsci.umass.edu, Ziwen Jiang5, Samuel D. Alcaine2, Vincent M. Rotello1, Sam R. Nugen3. (1) Univ of Massachusetts, Amherst,

Massachusetts, US (2) Food Science, Univ. of Massachusetts, Amherst, (3) 246 Chenoweth Laboratory, Univ. of Massachusetts, Amherst,

Massachusetts, US (4) Food Science, Univ. of Massachusetts, Amherst, Amherst, (5) Chemistry, Univ. of Massachusetts, Amherst,

Amherst, Massachusetts, US In this study, bacteriophage (phage) immobilized on magnetic beads was introduced to detect bacteria cells in

drinking water. T7 phage is a lytic phage with a high specificity to E. coli. The T7 bacteriophage-conjugated magnetic beads were able to

specifically bind to and separate E. coli BL21 from drinking water using external magnetic field. Meanwhile, the phage was able to infect E.

coli resulting in lysis and the release of β-galactosidase (β-gal) from bacterial cells into a buffer solution. The released β-gal was able to

initiate a colorimetric reaction, which was quantified using UV-Vis spectrophotometer. Using this strategy, we have been able to detect

bacteria cells at concentration of 1 × 104 CFU/mL within 2.5 hours. Under such experimental condition, 10 CFU/mL bacteria cells in

drinking water could be detected after 6 hours of pre-enrichment in Luria Bertani (LB) broth with isopropyl β-D-thiogalactopyranoside

(IPTG). The colorimetric results can also be determined visually, allowing for the rapid detection of bacteria in resource limited settings.

AGFD 314 Electrospun water soluble nanofibers for dehydration and storage of bacteriophage for decontamination of agricultural water Charmaine Koo2, ckoo@foodsci.umass.edu, Sam R. Nugen1. (1) 246 Chenoweth Laboratory, Univ. of Massachusetts, Amherst,

Massachusetts, US (2) Food Science, Univ. of Massachusetts, Amherst, Massachusetts, US Contaminated agricultural water due to farm

run-off for irrigation is an ongoing health issue as polluted produce puts consumers at risk for foodborne illnesses. One potential method to

decontaminate irrigation water is the addition of bacteriophage, which is capable of infecting and lysing target bacterial cells, which

effectively kills the pathogen. Most bacteriophage can be kept viable by lyophilization, but freeze drying is an expensive, high energy and

time consuming process. Conversely, electrospinning is a dehydration process where a potential is used to draw nano-sized fibers from a

liquid. This can rapidly dehydrate solutions and effectively preserve the bacteriophage. Thus, we have investigated electrospun water-soluble

nanofibers as a more efficient, economical, rapid and scalable process for the dehydration of bacteriophage in solution. Polyvinylpyrrolidone,

a water soluble polymer, was used for electrospinning because it is certified as “generally regarded as safe” (GRAS) which is required for use

in agricultural water. A storage study showed the effective use of storage media buffers containing sugars and salts which act as protectants

during spinning and storage. The loss of bacteriophage infectivity was determined immediately following electrospinning and during storage

using agar overlay plating and plaque counting. Furthermore, the morphology and size of the nanofibers were observed under scanning

electron microscopy. With the ability to maintain a considerable amount of viable bacteriophage after electrospinning relative to

lyophilization, electrospinning could be a potential method for the preservation and storage of bacteriophage.

AGFD 315 Pectin homogalacturonans: Nanostructural characterization of methylesterified domains Randall G. Cameron2,

randall.cameron@ars.usda.gov, Yang Kim3, Ashley Galant4, Gary Luzio2, Jason Tzen1. (1) National Chung-Hsing Univ., Taichung,

Taiwan (2) USDA, Fort Pierce, Florida, (3) Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong Univ.,

Seoul, Korea (4) Busch Agrucultural Resources, LLC, Moorhead, Minnesota, US Functionality of pectic hydrocolloids is largely dependent

on the two major domains commonly found in their homogalacturonan regions, i.e., methylester protected domains (MPDs) and non

methylesterified domains (NMDs). MPDs can participate in hydrogen bonding and hydrophobic interactions but unlike the NMDs they are

incapable of calcium mediated cross-linking. MPDs also are inaccessible to endo polygalacturonase attack while NMDs are susceptible. We

isolated and characterized MPDs contained within homogalacturonans that had been demethylesterified either by plant pectin methylesterases

or chemically by base saponification. Molecular weight (~ 9500 – 14,000 Da) and degree of methylesterification (DM; ~ 63% – 94%) of

remnant MPDs were measured. Subsequently the MPDs were base saponified at 4 °C. The resulting demethylesterified oligomers were

separated, visualized and quantified. Population parameters estimated were the average number of MPDs per pectin molecule, the sum of

galacturonic acid units in MPDs per molecule, the average MPD size and the number of “average” size MPDs per molecule. Analysis of

variance and Tukey’s Multiple Comparison Test indicated significant differences in MPDs based on DM and the method of

demethylesterification. Pearson’s correlation coefficients were calculated for MPD parameters, previously published structural data from

NMDs and rheological properties of the demethylesterified homogalacturonans from the enzyme treatments. Significant correlations were

observed for DM, absolute degree of blockiness, G′, NMD and MPD parameters. When coupled with methods to characterize NMDs these

techniques provide an opportunity to statistically describe both highly charged and more neutral domains in a population of pectin molecules.

AGFD 316 In-product anti-counterfeiting agrochemicals using phase change nanoparticles Miao Wang, wang.mia@husky.neu.edu,

Ming Su, m.su@neu.edu. Northeastern Univ., Boston, Massachusetts, US This research describes a new nanoparticles-based in-product

barcode system, in which a panel of phase change nanoparticles with discrete and sharp melting peaks is added as a barcode into in a variety

of agrochemicals. Environmentally degradable organic solids are used to make nanoparticles. The barcode can be readout by detecting

melting peaks of nanoparticles using differential scanning calorimetry. This method has high labeling capacity due to small sizes of

nanoparticles, sharp melting peaks, and large scan range of thermal analysis. The in-product barcode can be effectively used to protect

agrochemical products from being counterfeited due to its large coding capacity, technical readiness, covertness, and robustness.

AGFD 317 Functional diet ginger (Zingiber officinale Roscoe, Zingiberaceae) Hui-Min Wang, davidw@kmu.edu.tw. Kaohsiung Medical

Univ., Kaohsiung, Taiwan Ginger, the rhizomes of the herb Zingiber officinale Roscoe (Zingiberaceae), is a perennial herb and is used

widely as a spice throughout the world. There are many species of ginger, mainly cultivated in tropical countries of Asia. We published that

biologically active compounds found in diet ginger has been shown to have a number of pharmacological activities including anti-oxidant,

anti-pigmentation, anti-cancer, anti-bacterial and to reduce the metabolic syndrome. It has important economic value and a wide range of

pharmacological effects.

AGFD 318 Is our salad safe? Efficacy of disinfection techniques to decontaminate spinach leaves and reduce cross-contamination Nichola Kinsinger1, nkins001@gmail.com, Sharon L. Walker2. (1) Univ. of California Riverside, California, (2) Univ. of California,

Riverside, California, Each year bacterial contamination impacts consumers, causing food related bacterial outbreaks endangering countless

lives and often resulting in death. The Center for Disease Control estimates that 1 in 6 people become ill annually and 3,000 peopled die from

foodborne diseases. Cross-contamination from 0.1% of produce accounts for 99% of illnesses due to ineffective disinfection rinses used post-

harvest. There have been several recent outbreaks of Escherichia coli O157:H7in leafy green products such as prepackage salad and baby

spinach. The attachment and detachment kinetics of E. coli from both whole baby spinach leaves and isolated epicuticle layers of the spinach

is investigated using a parallel plate flow chamber. Specifically, mass transfer rate coefficients for both attachment and detachment from the

leaves or leaf epicuticle layers are being determined as a function of a range of relevant environmental parameters. The impact of water

chemistry and common disinfection rinses on the removal and inactivation of E. coli on spinach leaves is also investigated. The spinach leaf

texture has been incorporated within a COMSOL model to evaluate disinfectant concentration gradients that may limit rinsing efficacy and

result in dangerous foodborne outbreaks. Optimization of TiO2 photocatalyst is evaluated as a supplemental and alternative technology to

reduce cross-contamination during produce rinsing. This project is at the food safety-water nexus, where understanding the contribution of

water chemistry will ensure proper food safety through irrigation, harvesting and processing.

AGFD 319 Authentic milk powder variance study and detection of melamine adulteration using Raman spectroscopy and chemometrics Sanjeewa R. Karunathilaka1, SanjeewaRasikaK.RanasinghePathirajage@fda.hhs.gov, Samantha Farris1, Magdi Mossoba2,

Betsy J. Yakes3. (1) U.S FDA, Center for Food Safety and Applied Nutrition, U.S FDA, Center for Food Safety and Applied Nutrition,

Collage Park, Maryland, US (2) U.S FDA, Center for Food Safety and Applied Nutrition, Collage Park, Maryland, US The urgent need to

develop rapid targeted and/or non-targeted tools to screen milk powder for economically motivated adulteration was emphasized by the tragic

2008 melamine adulteration incident involving milk powders.1,2 The US Pharmacopeia (USP) has led a collaborative team that is currently

investigating Raman spectroscopy as one of the potential analytical methods for the detection of adulterants in milk powders with focus on

melamine. An understanding of the physiochemical variability within authentic skim milk powder (SMP) and non-fat dry milk (NFDM) is

key, prior to the development of targeted and/or non-targeted classification models. The observed spectral data were interpreted by principal

component analysis (PCA). The possible sources of variance were explored by the trends in principal component (PC) scores and the spectral

features in PC loading plots. PC calibration models were built with a set of 40 SMP samples for the variance study. Interpretation of the PC

scores plots revealed no clear trends for various milk powder categories, including days of analysis, SMP vs NFDM, supplier, and

condensing temperatures, except for four samples from a single manufacturer being separated from the rest. The elucidation of PC loadings

revealed the chemical source of variance resulting from fat, lactose, and proteins. A PC calibration model was built with a set of 40 SMP

samples for the development of a targeted classification model for melamine adulteration. Milk powder samples spiked with 0.1-2 % by

weight of melamine were then projected into the calibration model. Based on the 95 % confidence limit for calibration Q residuals, samples

spiked with melamine at 0.25 % or higher could be classified correctly. Extended work with wet-blended samples is underway.

AGFD 320 Thermal dependence of riboflavin photodegradation in amorphous sucrose matrices Yan L. Wang, yylacm@gmail.com,

Maria Corradini, Richard D. Ludescher. Food Science, Rutgers Univ., New Brunswick, NJ, Our previous research identified the sensitivity

of riboflavin phosphorescence towards temperature induced molecular mobility changes in amorphous sucrose films, which suggests the

potential application of riboflavin as a GRAS optical probe for molecular mobility. Additionally, continuous monitoring of riboflavin

phosphorescence during heating and cooling cycles revealed differences in the delayed luminescence emission spectra, likely due to a higher

rate of irreversible photodegradation of riboflavin at high temperatures. If properly characterized, the thermal dependence of riboblavin

photodegradation can potentially be operationalized in sensors for temperature abuse. The objective of this study was to characterize the

photodegradation kinetics of riboflavin in solid sucrose films under different temperature profiles using by phosphorescence spectroscopy.

The amorphous films were prepared so that a molar ratio of riboflavin to sucrose was equal to or smaller than 1:104 to avoid probe-probe

interaction. Delayed fluorescence emission spectra were recorded and fitted with a log-normal function. The maximum emission intensity

(Imax) was estimated from the model. Under a constant temperature, the physical properties of the matrix and the quantum yield of delayed

fluorescence remained constant. Therefore, the progressive change in Imax due to photoexcitation can be assumed to be solely due to

riboflavin degradation. The photodegradation rate at each temperature was calculated from the relationship between maximum emission peak

intensity (Imax) and number of flashes. Imax decreased in an exponential manner as a function of the number of flashes. The estimated

photodegradation rates were 1x10-4, 3x10-4, 4x10-4, 1x 10-3, and 2x10-3 flash-1 at 0, 20, 40, 60, and 80˚C, respectively. The temperature

dependence of the photodegradation rate showed a biphasic pattern, increasing gradually from 0 to 40˚C and dramatically from 40 to 80˚C.

Implications of these findings on the applicability of phosphorescence from riboflavin in solid matrices as a sensor for temperature abuse will

be discussed.

AGFD 321 Investigating the potato's defensive shield: Metabolites profiling and solid-state NMR compositional analysis of suberin- enriched wound-healing tissues Keyvan Dastmalchi1, drk1dast@yahoo.com, Linda R. Kallash1, Van C. Phan2, Wenlin Huang1, Olga

Serra3, Ruth Stark1. (1) Dept. of Chemistry, The City College of NY, NY, NY, US (2) Dept. of Natural Sciences, Hostos Community

College, Bronx, NY, US (3) Departament de Biologia, Facultat de Ciències, Univ. of Girona, Girona, Spain Potato (Solanum tuberosum L.)

is a worldwide food staple, but substantial waste accompanies its cultivation due to mechanical damage and suboptimal healing conditions.

Motivated by both economic and nutritional considerations, metabolite profiling of wound tissue extracts and quantitative 13C NMR of solid

residues aims to improve understanding of wound periderm formation. In the current investigation, polar and nonpolar extracts of wound

periderm tissues from four potato cultivars with contrasting skin russeting patterns (Atlantic, Chipeta, Norkotah Russet, and Yukon Gold)

were profiled at day-3 and day-7 stages of wound-induced periderm development. The materials were assessed using LC-MS, TOF-MS, GC-

MS and NMR spectroscopic methods. Multivariate analyses revealed that distinctions among the cultivars' metabolite profiles were less

pronounced at day 7 compared to day 3 post wounding. Biomarkers for cultivar type and wound healing time point included polyphenolic

amines, flavonoid glycosides, phenolic acids, glycoalkaloids, fatty acids, α,ω-fatty diacids, fatty alcohols, alkanes and glycerol esters. In the

polar extracts, polyphenolic amines are markers at day 3 for the russeted Norkotah Russet and Atlantic cultivars, whereas this marker class

appears only at later stages for the smoother Yukon Gold and Chipeta varieties. The abundant long-chain fatty acids in nonpolar extracts and

solids from the smooth-skinned Yukon Gold cultivar suggested accelerated suberization; this hypothesis was supported by high proportions

of arenes, alkenes, and carbonyl groups in the solid and among the polar biomarkers. The absence of many marker classes in nonpolar

extracts and interfacial Atlantic solids suggested slower healing.

AGFD 322 Neuroprotective effect of heptamethoxyflavone in the mouse brain Satoshi Okuyama1, sokuyama@cc.matsuyama-u.ac.jp,

Yoshiaki Amakura2, Morio Yoshimura2, Takashi Yoshida2, Atsushi Sawamoto1, Mitsunari Nakajima1, Yoshiko Furukawa1. (1) Dept. of

Pharmaceutical Pharmacology, College of Pharmaceutical Sciences, Matsuyama Univ., Matsuyama, Ehime, Japan (2) Dept. of

Pharmacognosy, College of Pharmaceutical Sciences, Matsuyama Univ., Matsuyama, Ehime, Japan We have recently revealed that

3,5,6,7,8,3',4'-heptamethoxyflavone (HMF), one of the citrus flavonoids, has neuroprotective abilities in the central nervous system (CNS).

HMF exerts a protective effect against neuronal dysfunction in brain ischemia. To generate an ischemic animal model, mice were subjected

to bilateral common carotid artery occlusion (2VO) for 12 min. To investigate the effect of HMF on brain function, we analyzed the

hippocampus by immunohistochemical methods and Western blotting. Hippocampus was chosen as the region of study because it deals with

memory formation and is one of the regions vulnerable to global brain ischemia, resulting in cognitive dysfunction. HMF was continuously

administered for 5 days before and for 3 days following the surgery, HMF: 1) induced the phosphorylation (activation) of extracellular

signal-regulated kinases (ERK) and cAMP response element-binding protein (CREB), and 2) enhanced the expression of brain-derived

neurotrophic factor (BDNF), a representative neurotrophic factor in the hippocampus. These results suggested that HMF has the ability to

accelerate ischemia-induced BDNF production in the hippocampus after brain ischemia, and this may be mediated by activation of ERK and

CREB. ERK is a component of the mitogen-activated protein kinase signaling cascade, and CREB is a downstream transcription factor of

activated ERK; in addition, CREB phosphorylation appears to be a critical step in the signaling cascade that is involved in BDNF synthesis,

synaptic plasticity and memory function in the CNS. When HMF was continuously administered for 3 days immediately after the 2VO

surgery, HMF: 1) rescued neuronal cell death in the hippocampus, 2) increased the production of BDNF, and 3) suppressed the activation of

microglia, whose activation has been shown to significantly aggravate neurological deficit scores for ischemic mice. In the Y-maze test,

HMF showed protection against ischemia-induced short term memory dysfunction. These findings suggested that HMF has a neuroprotective

effect following brain ischemia that is induced by BDNF production and anti-inflammatory effects. Although the detailed mechanisms of

HMF still remain unclear, our findings present the possibility that the citrus compound HMF might be beneficial as a neuroprotective agent

in neurological disorders.

AGFD 323 Citrus polymethoxyflavones preventing the development of Alzheimer’s disease by regulating Aβ metabolism LIMIN

GUO1,2, guolm_xj@163.com, Lei Wang1,3, Wensheng Zhang1,3, zws@bnu.edu.cn, Hang Li1,3, Shiming Li4. (1) State Key Laboratory of

Earth Surface Processes and Resource Ecology, Beijing Normal Univ., China (2) Inst. of Agro-products Storage and Processing, Xinjiang

Academy of Agricultural Sciences, Urumqi, Xinjiang, China (3) Beijing Area Major Laboratory of Protection and Utilization of Chinese

Medicine Resources, Beijing Normal Univ., China (4) Food Science, Rutgers Univ., New Brunswick, NJ, US Alzheimer`s Disease (AD) is

a progressive degenerative dementia particularly in elder people. There are estimated 6.25% of population worldwide with the symptoms of

AD and the number of AD patients keeps growing. Because of the increasing lifespan and the severe detrimental effects of AD on human

health, it is currently one of the most important study areas to prevent AD development and to improve the living conditions of AD patients.

The Aβ cascade hypothesis states that the AD starts with the loss of brain neurons caused by Aβ aggregation and plaque deposition in the

brain. The accumulation of Aβ, resulting from its metabolic disorders, is the core pathogenesis of AD. Based on this mechanism, we have

developed a neuron cell line which can produce a stable overexpression of β-amyloid precursor protein (APP) and investigated the regulation

of Aβ metabolism by citrus polymethoxyflavones. Our results have shown that comparing with EGCG from green tea and theaflavins from

black tea , citrus polymethoxyflavones could regulate key metabolic enzyme activity more effectively, and also reduced the intracellular Aβ

levels, indicating that citrus polymethoxyflavones have the potential to delay the onset and to slow the progression of AD.

AGFD 324 5-Demethylnobiletin synergistically enhances the anticancer activity of paclitaxel in non-small cell lung carcinoma

(NSCLC) Chi-Chen Lin1,2, lincc@dragon.nchu.edu.tw, Shiming Li3, Chi-Tang Ho4. (1) Inst. of Biomedical Science and Rong Hsing

Research Center for Translational Medicine, National Chung-Hsing Univ., Taichung, Taiwan (2) Dept. of Medical Research and Education,

Taichung Veterans General Hospital, Taichung, Taiwan (3) College of Life Sciences, Huanggang Normal Univ., Huanggang, China (4)

Food Science, Rutgers Univ., New Brunswick, NJ The discovery and development of novel antitumor drugs for NSCLC treatment is urgent

in order to improve the effectiveness of lung cancer therapy and prognosis. In the current study, we investigated the antitumor activity of 5-

demethylnobiletin and its combination with paclitaxel in human CL1-5 lung cancer cells and in vivo model of lung cancer. The combination

index method was used to examine the interaction of 5-demethylnobiletin and paclitaxel. Data were correlated with alternation in cell

apoptosis and cell cycle arrest. The effect of the drugs on microtubule tubulin polymerization and activation of caspases were also studied.

Furthermore, CL1-5 xenograft-bearing mice were treated with either 5-demethylnobiletin, paclitaxel or a combination of both given

concurrently to evaluate the antitumor efficacy of this combination. The results revealed that 5-demethylnobiletin and paclitaxel interact

synergistically and caused cancer cell growth, apoptosis and G2/M cell cycle arrest in CL1-5 cells. In addition, the combination of 5-

demethylnobiletin with paclitaxel triggered microtubule distortion and polymerization dramatically as compared to single drug treatment. In

CL1-5 xenograft bearing treated mice, the combination is significantly superior to any single agent. Immunohistochemistry analysis of

cacaspe-3 show increased apoptosis in mice treated with the combination relative to either drug alone. Results of the current study

demonstrates that the potency of 5-demethylnobiletin combining with concurrent low dose of paclitaxel for clinical NSCLC therapeutics.

AGFD 325 5-Acetyloxy-6,7,8,4'-tetramethoxyflavone, a tangeretin derivative, inhibits cell growth in human prostate cancer PC-3

cells Yu-Kuo Chen2, ykchen@rci.rutgers.edu, Yin-Bo Chen2, Jia-Lin Guo2, Tzou-Chi Huang2,3, Shiming Li4,5, Chi-Tang Ho1. (1) Food

Science, Rutgers Univ., New Brunswick, NJ, US (2) Dept. of Food Science, National Pingtung Univ. of Science and Technology, Pingtung,

Taiwan (3) Dept. of Biological Science and Technology, National Pingtung Univ. of Science and Technology, Pingtung, Taiwan (4) Dept. of

Food Science, Rutgers Univ., New Brunswick, NJ, US (5) Hubei Key Laboratory of Economic Forest Germplasm Improvement and

Resources Comprehensive Utilization, Huanggang Normal Univ., Huanggang, Hubei, China In the present study, we investigated the

growth inhibitory effect of 5-acetyloxy-6,7,8,4'-tetramethoxyflavone (5-ATAN), an acetylated derivative of tangeretin (TAN), on human

prostate cancer PC-3 cells. The results showed that 5-ATAN revealed stronger cytotoxic effects than that of TAN on cell viability of PC-3

cells. After 48 h treatment, the IC50 of 5-ATAN and TAN were determined as 5.2 and 25.9 µM, respectively. Moreover, treatment of 5-

ATAN increased the sub-G1 phase population and induced G2/M phase arrest in the cell cycle of PC-3 cells. We also found that 5-ATAN

triggered the activation of caspase-8, -9 and -3 and disrupted mitochondrial membrane potential in PC-3 cells, suggesting induction of

apoptosis. In cell wound healing test, 5-ATAN decreased the cell migration dose-dependently. Overall, we infer the mechanism of cell

growth inhibition of 5-ATAN in human prostate cancer PC-3 cells may due to induction of the cell cycle arrest and apoptosis that can be

regarded as a potentially useful agent for the treatment and prevention of human prostate cancer.

AGFD 326 Distribution investigation of polymethoxyflavones in citrus peels Tao Long1, long_tao@126.com, Lanying Xu1, Hui Zhao2,

Chi-Tang Ho3, Shiming Li1. (1) Chemistry and Chemical Engineering, Huanggang Normal Univ., Huanggang, Hubei Province, China (2)

Food Science, Tianjin Univ. of Commerce, Tianjin, China (3) Food Science, Rutgers Univ., New Brunswick, NJ, Citrus peels provide rich

and sole source of polymethoxyflavones (PMFs). It has been found in the past decades that PMFs have many health beneficial properties,

such as antioxidant activity, preventive effects of obesity by influencing microbiota, functioning as anti-tumor and cancer chemopreventive

agents, suppression of tumor growth by activating apoptosis or blocking cancer cell cycle progression. PMFs from citrus peel extract (CPE)

also exhibit potent efficacious inhibition effects against inflammation in animal models. Much more research results regarding the biological

activity of PMFs have been published and more explorations of health promoting properties of PMFs are undergoing at an accelerated pace.

Furthermore, the analyses of citrus peel PMFs have been progressed well in recent years due to fruitful research in the field of biological

activity and the need for identity identification of PMF compounds from citrus genus, particularly polymethoxyflavones. Recent research

results and broad application of PMFs in the areas of nutraceuticals, pharmaceuticals, and functional foods as well have prompted us to

search rich content of PMFs among different sections of a particular citrus peel, such as aged tangerine peel, and a variety of citrus peels to

have a direct comparison of PMF content among the samples analyzed. In this presentation, we will report our findings of the rich source of

PMFs to serve as an efficient references for future PMF demand for potential functional food development from citrus peel PMFs.

AGFD 327 Chemistry and nutraceutical properties of polymethoxyflavones from citrus peels Shiming Li1,3,

shiming3702@yahoo.com, Chi-Tang Ho3, Min-Hsiung Pan2. (1) College of Life Sciences, Huanggang Normal Univ., Huanggang, China

(2) National Taiwan Univ., Taipei, Taiwan (3) Food Science, Rutgers Univ., New Brunswick, NJ, US The peels of citrus genesis are almost

the exclusive resource of a variety of polymethoxyflavones (PMFs), which are flavones with multiple methoxyl groups instead of hydroxyl

groups in common flavonoids. For past decades, it has been found that PMFs possess a myriad of health promoting properties such as

anticancer and anti-oxidant activity, attenuation of tumor growth, inhibition of inflammatory biomarkers, reduction of hyperglycemia and

hyperlipidemia, prevention and reduction of Alzhemer's diseases among others. In this presentation, we will give an overview of the

chemistry, bioavailability, metabolism and biological activities of polymethoxyflavones and demethylated polymethoxyflavones. The aim of

this overview is to introduce the basic chemical and physical properties of PMFs and to welcome in-depth reports for the biological activities

of PMFs from various research groups worldwide. The results from the bioactivity research of citrus peel PMFs will demonstrate the

potential use of citrus peels as both functional foods and medicinal products.

AGFD 328 Biomimicking the stratum corneum to engineer edible oleogel Tzu-Min Wang, littlekwei@gmail.com. Food Science, Rutgers

Univ., Highland Park, NJ, US Stratum corneum (SC) containing free fatty acids, ceramides and cholesterols is mimicked to exploit the co-

crystallization of these molecules into oleogels to make a hardstock fat replacers, which could be used as new forms of topical skin therapy

for dermatoses. The structure and physicochemical properties of oleogels comprised of various ratios of stearic acid (SA), beta-sitosterol

(beta-ss) and ceramide III (CerIII), as the molecular gelators, and canola oil as the primary liquid phase are investigated herein. The overall

weight percentage of the structurant remained constant at 8 wt%, while the ratio of SA, beta-ss and CerIII were varied compiling a total of 21

different combinations. In this study, 8 of 21 samples formed elastic opaque oleogels; and of those combinations capable of gelling, 7 had

‘fiber-like’ crystallites as their primary building blocks to generate a space filling three-dimensional crystal networks effectively entraining

the canola oil. From the relationship between the ratio of the structurants and gel forming ability, SA and CerIII are the structurants that

drove fiber formation. Their physical properties differed drastically, differential scanning calorimetry showed that varying the ratio of the

three structurants, the onset of melting ranged between 27 - 40 °C and the onset of crystallization was between 19 – 29 °C. The oleogels

examined herein had an elastic modulus (G') of 103-104 Pa, which was greater than the loss modulus (G'') (102-103 Pa). The remaining 13

ratios did not form oleogels and remained as opaque, viscous solutions. Although these ratios were incapable of forming oleogels they still

had interesting microstructures that did not form a continuous 3D matrix capable of immobilizing the oil.

AGFD 329 Water alkalinity and hardness in beer brewing Roger Barth, rbarth@wcupa.edu. Chemistry, West Chester Univ., West

Chester, Pennsylvania, US Trace ions in water have a significant influence on the enzymatic reactions in the brewing process. In particular,

alkalinity (bicarbonate) and hardness (calcium and magnesium ions) affect the pH, which is especially significant in the hydrolysis of starch

during mashing. The optimal pH for mashing is in the range of 5.2-5.5. Bicarbonate raises mash pH and hardness lowers it. The net result is

usually summarized in a parameter called the residual alkalinity, developed by Kolbach in 1941. The residual alkalinity is given by: RA =

Alkalinity – {Ca2+}/3.5 – {Mg2+}/7, where all concentrations are customarily given in normality or CaCO3 equivalents, or the like.

Kolbach’s equation, developed for beer wort prepared from Pilsner malt after boiling, needs to be revised to be applied to the mash and to

darker grades of malt. Our measurements show that the effective alkalinity, as measured under laboratory mashing conditions, is much less

sensitive to hardness ion concentration than predicted by the traditional formula. Our measurements include Pilsner, pale ale, and Munich

malts, which are progressively darker and more acidic.

AGFD 331 Influence of molecular structure on interactions of dietary polyphenols and an immunodominant gluten peptide Charlene

Van Buiten2, charlene.vanbuiten@gmail.com, Carlos N. Pacheco1, Emmanuel Hatzakis1, Ryan Elias2. (1) Dept. of Chemistry, Penn State

Univ., State College, Pennsylvania, US (2) Food Science, The Pennsylvania State Univ., Univ. Park, Pennsylvania, US Polyphenols have

been shown to have anti-obesigenic, anti-inflammatory and antioxidative properties, all of which have been argued to exert a beneficial

impact on human health when consumed in the diet. In addition to these direct interactions with the body and its metabolic functions,

polyphenols have also been shown to have anti-nutritional properties by interacting with other dietary (e.g., minerals, proteins). Proteins rich

in proline have been shown to be particularly susceptible to interaction with polyphenols, resulting in the formation of protein-polyphenol

complexes and even precipitation. As proteins are often the basis for food allergies and intolerances, the anti-nutritional effects of

polyphenols may actually be beneficial to some individuals through the binding and sequestration of these proteins. The aim of this study was

to confirm and characterize the binding of dietary polyphenols to a proline-rich gluten peptide that has been previously implicated as

immunodominant in Celiac disease pathogenesis. The dietary polyphenols chosen for this study – gallic acid, epicatechin, epigallocatechin,

epigallocatechin gallate and theaflavin – vary in both structural characteristics and molecular weight. Saturation transfer difference nuclear

magnetic resonance (STD-NMR) was used to identify the binding epitopes, or areas of interaction, of each polyphenolic ligand with the

gluten peptide as well as protein-ligand dissociation constants.

AGFD 332 Sugar dialdehydes as glutaraldehyde analogs for cross-linked and immobilized chymotrypsin Dana E. Wong,

dewong@foodsci.umass.edu, Julie M. Goddard. Food Science, Univ. of Massachusetts Amherst, Amherst, Massachusetts, US Enzyme

immobilization can improve optimal working conditions, environmental tolerance, and aids in recovery and reuse after processing. Many

traditional enzyme immobilization methods utilize the cross-linker glutaraldehyde to covalently attach enzymes by their terminal amine

group amino acids. Although allowable for food processing, glutaraldehyde is not an ideal material due to its known toxicity, and has been

associated with most activity loss in immobilized enzymes. This work aims to synthesize homobifunctional aldehydes produced by periodate

oxidation of carbohydrates commonly found in food production waste streams (monosaccharides, disaccharides, long chain carbohydrates),

that act as cross-linker analogues to replace the need for glutaraldehyde use in bioprocessing. Glucose, galactose, sucrose, lactose, starch, and

dextran were oxidized to form multiple aldehyde groups. The aldehyde content and therefore cross-linking ability of the modified

carbohydrates was determined. The cross-linker analogues were utilized in preparing carrier-free immobilized enzymes, or cross-linked

enzyme aggregates (CLEA) of chymotrypsin. Chymotrypsin enables vast improvements in catalytic efficiency of a number of important food

processing reactions including protein hydrosylate conversion for ingredient use as surfactants and foaming agents. Protein yield and

chymotrypsin activity were measured to verify the effectiveness of the cross-linker analogues when compared to glutaraldehyde. CLEA

produced from dextran aldehyde had a 64.4% protein yield whereas CLEA produced from glutaraldehyde yielded <1% of original

chymotrypsin solution. Chymotrypsin retained up to 65.8% activity as CLEA produced with the sucrose aldehyde compared to <1% prepared

with glutaraldehyde calculated next to free enzyme. Homobifunctional cross-linkers prepared from food grade and waste stream

carbohydrates represent an alternative to glutaraldehyde when used in enzyme immobilization that can maintain activity, and create a value-

added process to the food and agriculture industries.

AGFD 333 DNA-comprising iron oxide/silica particles as tags against extra virgin olive oil adulteration Michela Puddu2,

michela.puddu@chem.ethz.ch, Daniela Paunescu2, Wendelin J. Stark3, Robert N. Grass1. (1) ICB, ETH Zurich, Switzerland (2) ICB, ETHZ,

Zurich, Switzerland (3) ICB ETH Zurich,Switzerland We developed a method to produce inexpensive, magnetic, high-performance, DNA

comprising tags against oil adulteration.1 The nanoengineered tags consist of Fe2O3 cores, a silica shell, and dsDNA sequences layered in

between. The iron oxide accounts for the magnetic properties of the obtained particles, while the outer silica matrix offers surface

functionality and provides long-term DNA stability.2 DNA could be recovered unharmed upon particle dissolution in fluoride comprising

buffers, and analyzed by qPCR and Sanger sequencing. The new material is an optimal tool for in-product labeling. The use of DNA-based

barcodes ensures high versatility of coding. The particles are inert, resistant, and harmless, since iron oxide and amorphous silica are

routinely used as food additives. The magnetic core of the particles facilitates handling/separation, and allows for sample pre-concentration

prior to analysis. We decided to utilize the novel nanomaterial as label for extra virgin olive oil, since nowadays adulterated and fake olive oil

are one the biggest food fraud. To this aim, the DNA including particles were functionalized with hydrocarbon chains to achieve

dispersibility in hydrophobic liquids. The particles were dispersed in the oil and further retrieved by magnetic separation, followed by

particles dissolution and DNA analysis by qPCR. We could successfully retrieve and detect the tags by qPCR in the oil and statistically

discriminate 10 fold dilution steps of the oil suspensions, down to a concentration of 1 µg taggant per liter of oil (i.e. ppb levels). The

procedure, which can be used for any oil, was additionally tested with gasoline and bergamot oil. Therefore, we developed a potent and low-

cost platform for tracing/tagging oil items which enables to discriminate with reliability adulterated oil (e.g. diluted products) and determine

oil origin/legitimacy.

AGFD 334 Biological soil quality indicators and conditioners in the phytoremediation of crude oil polluted agricultural soil Eucharia

O. Nwaichi1, nodullm@yahoo.com, Lasbery I. Opara2, Emmanuel O. Anosike1. (1) Biochemistry, Univ. of Port Harcourt, Port Harcourt,

Nigeria (2) HSE, Macphed Engineering Services, Port Harcourt, Nigeria Owing to vital roles played by enzymes in maintaining soil

ecosystem quality and functional diversity, the influence of organic manure on the resultant biological quality of a crude oil polluted

agricultural soil from a 90d phytoremediation pot experiment was investigated. A 4 - factor phyto – assisted clean up of crude oil polluted

agricultural soil was designed with options of manure to boost micobial activities. Profiles of β – glucosidases, proteases, dehydrogenases,

phosphomonoesterases and respiration were investigated. Application of soil conditioner gave no marked dehydrogenase activity, which

increased with depletion of available P. Marked increases in CO2 release and alkaline phosphatase activity with soil conditioning may

implicate beneficial relationship with the abundance of microbial populations. Flooding of some soils correlated with β – glucosidases and

respiratory acitivities. We found a direct relationship between cellulose breakdown, measurable with β – glucosidase activity, organic matter

and CO2 release, measurable with respiratory activity within all soils in the present study.

AGFD 335 Ginkgo biloba: A new look at an old plant Jack D. Williams1, jwilliams@mercyhurst.edu, Gregory R. Boyce2. (1) Chemistry

and Biochemistry, Mercyhurst Univ., Erie, Pennsylvania, US (2) Chemistry, Florida Gulf Coast Univ., Fort Myers, Florida, The aroma

profiles of raw and roasted seeds obtained from Ginkgo biloba berries were investigated using solid phase microextraction gas

chromatography mass spectrometry (SPME-GC-MS). Changes in volatile composition were monitored with respect to seasonal variation in

both roasted seeds and ripe berries. In addition GC-MS and LC-MS were used to identify the presence of 4'-O-methylpyridoxine

(Ginkgotoxin) in the raw and roasted seeds.

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Schedule of AGFD Technical, Business, Planning, and Social Activities

Sun 12:00-1:00pm Sun 5:00-8:00pm

Mon 12:00-1:00pm Mon 8:00-10:00pm

Tues 11:30 am Tues 12:40pm

Tues12:00-1:00pm Tues 3:00-5:00pm Tues 5:30-8:30pm

Award Programs Meeting Executive Committee

Future Programs Sci-Mix

Sterling Hendricks Award Presentation/Lecture Sterling Hendricks Award Reception

Business Meeting AGFD Poster Session

AGFD Awards Banquet

room 102A – Boston Convention Center room 158 - Boston Convention Center room 211 - Boston Convention Center hall C - Boston Convention Center Georgian Room – Boston Park Hotel Boylston Room – Boston Park Hotel room 211 - Boston Convention Center halls A/B1 - Boston Convention Center Villa Victoria Arts Ctr 85 West Newton St