Division of Agricultural and Food Chemistry Spring 2017

CORNUCOPIA

including AGFD abstracts for the

253rd American Chemical Society National Meeting

April 2 - 6, 2017

in

SAN FRANCISCO

NAVINDRA SEERAM, Program Chair

Attend AGFD oral technical sessions

at the Hilton Union Square and posters (Sun. 5-7) at Moscone Center

Join the AGFD Chair Reception Tuesday, April 4, 6-8 pm at

Bluestem Brasserie One Yerba Lane (directions below)

page CONTENTS

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

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

Directions to AGFD Chair Reception - from Hilton Union Square Hotel – proceed on O’Farrell St. in the

direction of traffic to the 5th intersection (Grant Ave.). Turn right on Grant and then immediately right on Market Street. Cross Market. Continue ½ block to Yerba Buena Ln. Turn left on Yerba Buena. Find Bluestem Brasserie on the right.

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

Deadline for submission of content for Fall Cornucopia: Jun 15.

2 Cornucopia Spring 2017 AGFD

MESSAGE FROM THE CHAIR It is my deepest pleasure to serve as the 2017 Chair of the Agricultural and Food Chemistry Division (AGFD) of the American Chemical Society (ACS). As many of you know, the ACS, with ~157,000 members, is the world’s largest scientific society and one of the world’s leading sources of scientific information. Notably, among the numerous (>30) ACS divisions, only AGFD focuses on enhancing the quality of life by advocating safe, nutritious, and sustainable food and agricultural supplies that meet global challenges (AGFD Vision statement). With an impressive historic pedigree (AGFD was founded in 1908) clearly this division has an extensive and profound impact on all aspects of agricultural and food chemistry worldwide.

Remarkably, AGFD’s impact is solely due to its volunteer members who selflessly and tirelessly work to drive its ‘engine’, serving on committees and organizing and planning timely technical sessions and symposia, etc. For example, AGFD provided an outstanding technical program at the 252nd ACS Fall 2016 meeting in Philadelphia with 14 symposia, 34 sessions, and 311 papers comprised of 204 oral and 107 poster presentations. The current 253rd ACS Spring meeting here in San Francisco is equally impressive with 15 symposia, 31 sessions, and 270 papers comprised of 187 oral and 83 poster presentations. None of this would be possible without the dedication and commitment of AGFD members. Here are 3 ways to participate -

First, if you are an AGFD member - engage! You can speak to me or our councilors and officers about how you can get (more) involved. If you are interested in organizing a symposium, then attend our Future Symposia meeting on Monday at noon (Yosemite A, Hilton Union Square) and meet with Brian Guthrie, AGFD chair-elect and program chair for the 253rd ACS Fall 2017 meeting in Washington DC. Note that AGFD has 5 sub-divisions: Flavor, Functional Foods and Natural Products, Biotechnology, Nutrition, and Food Safety. Collectively, these subdivisions organize symposia which encompass all aspects of agricultural and food chemistry so there are multiple avenues for you to get involved depending on your expertise and interests.

Second, if you are not yet a member of AGFD - join now! The cost for annual membership in AGFD is nominal ($10 if you are an ACS member and $15 if you are not an ACS member. And yes, you can still join AGFD if you are not an ACS member). We will have new membership application forms (see page 7 of this Cornucopia) at our information table as well as at our two must attend events: 1) AGFD poster session and reception on Sunday from 5-7 PM (West Hall, Moscone Center) with complimentary popcorn and open bar (beer & wine) and 2) AGFD Chair’s reception on Tuesday from 6-8 PM (Bluestem Brasserie, One Yerba Lane) with complimentary hors d’oeuvres and open bar (beer & wine).

Third, networking with like-minded scientists is a benefit of an AGFD member. Please visit AGFD’s interactive website (http://agfd.sites.acs.org) which provides a wealth of information on all membership benefits. There you can view an AGFD membership podcast (hosted by yours truly).

Last, I close by expressing my sincere gratitude to the ‘AGFD family’ including the executive committee and symposium organizers with special thanks to Bosoon Park (immediate past chair), Brian Guthrie (chair-elect), Hang Ma, Michael Tunick, Stephen Toth, Carl Frey, Michael Appell, Kathryn Deibler, Lauren Jackson, Alyson Mitchell, Agnes Rimando, Neil DaCosta, John Finley, and Michael Morello. You have made volunteering for AGFD a wonderful and fulfilling experience, my friends, and I am looking forward to working with you and with new ‘AGFD family members’ in the future.

Navindra P. Seeram 2017 AGFD Chair College of Pharmacy The University of Rhode Island nseeram@uri.edu

CORNUCOPIA EDITORIAL STAFF & CONTACT INFORMATION

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

AGFD Cornucopia Spring 2017 3

FUTURE PROGRAMS WASHINGTON DC August 20-24, 2017 Food Safety & Labeling Deepthi K Weerasinghe dP3Consulting dkweerasinghe@att.net Lauren Jackson FDA lauren.jackson@fda.hhs.gov

Natural Alternatives to Artificial Food Additives Keith Cadwallader The University of Illinois at Urbana-Champaign cadwlldr@illinois.edu Fereidoon Shahidi Memorial University of Newfoundland fshahidi@mun.ca

Advancing Analytical Methods in Food Forensics & Authentication Lauren Jackson FDA lauren.jackson@fda.hhs.gov Alyson Mitchell Univ. of California Davis aemitchell@ucdavis.edu Liangli (Lucy) Lu U. Maryland lyu5@umd.edu

Food Additives and Packaging II Vanee Komolprasert FDA/CFSAN vanee.komolprasert@fda.hhs.gov LaShonda T. Cureton FDA/CFSAN lashonda.cureton@fda.hhs.gov Diana Doell FDA/CFSAN diana.doell@fda.hhs.gov Romina Shah FDA/CFSAN romina.shah@fda.hhs.gov

Young Scientist Award Symposium Kathryn Deibler Pfizer kdd3@cornell.edu Charles Brine Princeton ChitoCare LLC brinec11@verizon.net

AGFD Division Award Symposium Navindra Seeram Univ. of Rhode Island nseeram@uri.edu

Sterling Hendricks Memorial Lectureship (co-sponsored by AGRO/AGFD) Michael H. Tunick USDA ARS michael.tunick@ars.usda.gov Kim Kaplan, USDA ARS kim.kaplan@ars.usda.gov Impact of Carbonyl and Glycative Stress on Diabetic and Aging Related Diseases Shengmin Sang NC A&T State Univ. ssang@ncat.edu Chi-Tang Ho Rutgers Univ. ho@aesop.rutgers.edu Lishuang Lv Nanjing Normal Univ. lishuanglv@126.com

Advances in Flavor Analysis Michael Qian Oregon State Univ. michael.qian@oregonstate.edu Tony Shao PepsiCo Tony.Shao@pepsico.com

Chemistry of Mediterranean Foods (co-sponsor: IAC) Ellene Tratras Contis Eastern Michigan Univ. econtis@emich.edu Agnes Rimando USDA ARS agnes.rimando@ars.usda.gov

From Fermentation to Fume Hood: The Chemistry of Wine Dimitra Capone Australian Wine Research Institute dimitra.capone@awri.com.au Gavin Sacks Cornell Univ. gls9@cornell.edu

Food-Borne Toxicants: Formation, Analysis, and Toxicology Shaun MacMahon shaun.macmahon@fda.hhs.gov. Michael Granvogl Technical Univ. of Munich michael.granvogl@tum.de

Entrepreneurs in the Agriculture and Food Industries (Co-sponsor: Small Chemical Businesses (SCHB) Kevin Goodner, Synergy kgoodner@synergytaste.com

Nanoscale Sensing in Foods and Other Complex Media Timothy Duncan USFDA timothy.duncan@fda.hhs.gov Rebecca Weiner US FDA Rebecca.Weiner@fda.hhs.gov Yun Wang US FDA Yun.Wang2@fda.hhs.gov Bosoon Park USDA Agricultural Research Service bosoon.park@ars.usda.gov

Link Between Dietary Inputs, Stressors and the Gut Microbiome: Military Perspective Jason W Soares US Army Natick Soldier Research, Development & Engineering Center jason.w.soares.civ@mail.mil Steven Arcidiacono US Army Natick Soldier Research, Development & Engineering Center continues on next page

4 Cornucopia Spring 2017 AGFD continued from previous page

steven.m.arcidiacono.civ@mail.mil Kenneth Racicot US Army Natick Soldier Research, Development & Engineering Center kenneth.racicot.civ@mail.mil Karl P. James US Army Research Institute of Environmental Medicine Laurel Doherty A CIV USARMY NSRDEC laurel.a.doherty.civ@mail.mil

Analysis of Nutrients and Bioactive Compounds in Foods and Dietary Supplements: Methodologies and Challenges for Databases Sushma Savarala Nutrient Data Laboratory ARS/USDA/BHNRC sushma.savarala@ars.usda.gov Pamela Pehrsson pamela.pehrsson@ars.usda.gov Xianli Wu xianli.wu@ars.usda.gov ACS National Meeting Theme: Chemistry’s Impact on the Global Economy

NEW ORLEANS March 18-22, 2018 Emerging Trends in Nano-bioactives for the Prevention of Chronic Diseases Bhimu Patil Texas A&M Univ. b-patil@tamu.edu G. K. Jayaprakasha Texas A&M Univ. gkjp@tamu.edu

Metabolomics Diet & Effects Sourav Chakraborthy Central CT State Univ. schakraborty@ccsu.edu

Chemistry of Sex Alyson Mitchell UC Davis aemitchell@ucdavis.edu Mike Tunick USDA ARS michael.tunick@ars.usda.gov Kathryn Deibler Pfizer kdd3@cornell.edu John Finley Louisiana State Univ. Jfinle5@lsu.edu Gavin Sacks Cornell Univ. gls9@cornell.edu Steven Toth International Flavors and Fragrances stephen.toth@iff.com

(C4) Communicating Chemistry: Creole Cooking Gavin Sacks Cornell Univ. gls9@cornell.edu Justin Miller Hobart & William Smith Colleges jsmiller@hws.edu Donnie Golden Fresno State dgolden@csufresno.edu

Chemistry of Spirits Mike Qian Oregon State Univ. michael.qian@oregonstate.edu Michael Granvogl Technical Univ. of Munich michael.granvogl@tum.de Keith Cadwallader University of Illinois at Urbana-Champaign cadwlldr@illinois.edu

Phosphates from the Farm to the Dead Zone John Finley Louisiana State University Jfinle5@lsu.edu

International Student Symposium Philipp Schmidberger Philipp Technical Univ. of Munich ph_schmidberger@gmx.de Roberta Tardugno Univ. of Modena and Reggio Emilia roberta.tardugno@unimore.it

Chemistry and Application for Cotton Sechin Chang USDA ARS SeChin.Chang@ars.usda.gov

Energy, Water and Food Production Mike Appell USDA ARS Michael.Appell@ars.usda.gov

Environmental Effects on Gulf Coast Seafoods John Finley Louisiana State Univ. Jfinle5@lsu.edu

Impact of Climate Change on the Food, Energy, Water Nexus John Finley Louisiana State University Jfinle5@lsu.edu

Food Bioactives and Gut Microflora Liangli (Lucy) Lu U. Maryland lyu5@umd.edu

Health Promoting Food Ingredients Coralia Osoria Roa Universidad Nacional de Colombia cosorior@unal.edu.co (FFNP sub)

Kenneth A. Spencer Award Symposium (co-sponsored by AGRO/AGFD) Eckhard Hellmuth UMKC hellmuthe@umkc.edu ACS National Meeting Theme: The Food, Energy, Water Nexus

AGFD Cornucopia Spring 2017 5 continued from previous page

BOSTON August 19-23, 2018 Nano-Biotechnology in Foods and Nutraceuticals Fereidoon Shahidi Memorial Univ. of Newfoundland fshahidi@mun.ca

Bioactives and Neurodegenerative Diseases Navindra Seeram Univ. of Rhode Island nseeram@uri.edu Hang Ma, Univ. of Rhode Island hang_ma@uri.edu

Characterization of Taste Modulators: Chemical, Biological and Sensorial Mathias Sucan Pfizer, mathias.sucan@gmail.com

Dietary Polyphenols and Gut Microbiota Shengmin Sang NC A&T State University ssang@ncat.edu ACS National Meeting Theme: Nanotechnology

BEYOND 2018 Carbonated Beverages organizer needed Protein, Food Structure organizer needed Food for Space Travel organizer needed Food Packaging Materials John Finley Louisiana State University Jfinle5@lsu.edu Michael Morello PepsiCo mike.morello@pepsico.com Spring 2019 ACS National Meeting Theme: Chemistry for New Frontiers

May 10-12, 2017 INTERNATIONAL FLAVOR AND FRAGRANCE CONFERENCE in Cartagena, Columbia Michael Qian Oregon State Univ. michael.qian@oregonstate.edu Gary Reineccius Univ. of Minnesota greinecc@umn.edu Fereidoon Shahidi Memorial Univ. of Newfoundland fshahidi@mun.ca Stephen Toth IFF stephen.toth@iff.com Coralia Osoria Roa Univ. Nacional de Colombia cosorior@unal.edu.co

The Conference will take place at the Hotel Las Américas in Cartagena, Colombia. A Workshop on May 8-9 will cover chemistry, biogenetics, processing, industrial scale-up, descriptive olfactory training and analysis of odor-volatile compounds related to the food flavors. The Workshop is intended for chemists, food chemists, food scientists, chemical engineers, perfumers and related professionals.

Conference registration (includes lunch each day) is $474 for AGFD members. Workshop registration (includes lunch each day) is $300 for AGFD members. Book your hotel by March 24, 2017 to obtain a 5% discount on the hotel cost. For information on speakers, registration, and accomodations go to website: http://iffunalacs.unal.edu.co/

AGFD Division Vision and Mission Statements

Vision Statement

Enhance quality of life by advocating safe, nutritious and sustainable food and agricultural supplies that meet global challenges.

Mission Statement

Lead and foster a diverse community to promote and advance agricultural and food chemistry research, education, outreach and communication.

6 Cornucopia Spring 2017 AGFD FRISCO FUN 1 2 3 4 5 6 7 8 9 10 11 12

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A prize to the first send 20 21 22 23 24 25

a correct solution to Carl Frey 26 27 28 29 30

(via smartphone photo/e-mail) to - 31 32 33

cfreyenterprise@gmail.com 34 35 36 37 38

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ACROSS 50 octopus appendage 8 some call March 14 -- Day 44 hardy European wheat 1 Super ----- video game 53 Chicago Loop transport 9 address for Ph.D. holder 45 a Tic Tac Toe winner 6 tree exudate 54 caveman food: ----- diet 10 Jethro Tull lead:--- Anderson 47 Motor --- or Victr --- 9 ---- Pepsi 55 Coit Tower’s location 11 just get by with little: --- out 49 tuneful Fitzgerald 13 1st European to see Frisco 60 tortuous trip 12 Vietnamese Lunar New Year 50 @ 17 alcohol/olefin compound 61 start of many a French 14 ---- ropology or ---- racene 51 a drop of golden sun 18 1% of the atmosphere restaurant name 15 Miss America wears one 52 CCs 19 take home pay 62 --- King Cole 16 plain, unadorned 53 one dyne centimeter 20 New Deal work program 63 entertainment option for 20 how to win more at cards 54 the negative log of the 23 A Farewell – Arms 42 Down 21 he played Don Corleone’s son hydrogen ion activity 24 US national anthem start 66 how to cook pasta: --dente 22 type of duty or Honda 56 verve 26 hippie culture birthplace 67 -273.15C: absolute ---- 24 sugar nomenclature suffix 57 metal w/density 19x of H2O 31 toss a heavy object 69 west coast tremor source 25 actor Brynner 58 protein sheet fold 32 gym class 76 mollusk type 27 train & jet engine maker 59 some towel labels 33 room for rest in London 77 --- farm or --- hill 28 software for a cellphone 63 home of the Trojans 34 spa treatment: ---- / pedi 78 yours may be tickled 29 H2O purification option 64 --- soda or --- ammoniac 35 Mont Blanc or Jungfrau 30 say it twice for a toy with 65 --- Clear Day (You Can 37 Merck Index info: -- 50 DOWN a string or a certain cellist See Forever) 39 hourly worker benefit 1 follow-up degree to a B.S. 31 insurance plan option 67 a school of Buddhism 40 Pepsi ---- 2 computer thinking 35 it can be an India Pale type 68 power switch position 42 better than fair 3 one of a Monopoly 36 home of the Dodgers 70 when most people waken 44 Kipling’s Just -- Stories Foursome 37 on-line ha ha 71 dormitory supervisor 46 the first of the US states 4 --, then, else 38 The Beatles : Love Me -- 72 elemental analysis method 47 lubricate 5 metal refinery input 41 condition needing Naloxone 73 7-Up (with 40 Across) 48 Harry Dean Stanton flick: 6 schnoz 42 63 Across client 74 HP -- or UHP – or T -- ---- Man 7 knee injury tear site 43 frequently clogged plumbing 75 Hall of Famer, -- Cobb

AGFD Cornucopia Spring 2017 7

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 2500 members of AGFD. At ACS National Meetings you can meet and discuss division activities at the AGFD Information table located near the AGFD technical session rooms. Join us via the membership application form (below) or on-line at www.acs.org (click on Membership & Networks, Technical Divisions, Join a Technical Division) or call ACS (800)333-9511 (in US) or 616-447-3776 (outside US). Payment by Visa/Master Card or AmEx.

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

8 Cornucopia Spring 2017 AGFD

AGFD OFFICERS & COMMITTEE LEADERSHIP Chair - Serves 1 year. Presides over Division meetings & appoints committees Navindra Seeram University of Rhode Island 7 Greenhouse Road Kingston RI 02881 401-874-9367, nseeram@uri.edu Chair-Elect - Serves 1 year. Substitutes for the chair as needed Brian Guthrie Cargill Food System Design 2301 Crosby Road Wayzata MN 53391 952-742-3983 brian_guthrie@cargill.com Vice-Chair - Serves 1 year. Assists Chair-elect. Develops future technical programs. Xuetong Fan USDA-ARS Eastern Regional Research Center 600 E. Mermaid La. Wyndmoor PA 19038 215-836-3785, xuetong.fan@ars.usda.gov 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 cfreyenterprise@gmail.com 203-918-6007 Councilors - Represent Division for 3 years on ACS council. Michael Appell (thru ’19) michael.appell@ars.usda.gov John Finley (thru ‘17) jfinle5@lsu.edu Michael Morello (thru ’17) mjmorello226@gmail.com Agnes Rimando (thru ‘18) agnes.rimando@ars.usda.gov

Alternate Councilors - Substitute when Councilors can not attend Council meetings. Serves 3 years. Charles Brine (thru ‘18) brinec11@verizon.net Keith Cadwallader (thru ’17) cadwlldr@uiuc.edu Lauren Jackson (thru ’19) lauren.jackson@fda.hhs.gov Alyson Mitchell (thru ’19) aemitchell@ucdavis.edu At-Large Executive Committee Members - Assist in management of Division. Serves 3 years. Terry Acree (thru ‘18) tea2@cornell.edu Jane Leland (thru ‘17) JaneLeland@ameritech.net Robert McGorrin (thru ‘17) robert.mcgorrin@oregonstate.edu Mathias Sucan (thru ‘18) mksucan@pfizer.com Awards Committee - Solicits nominations, oversees awards process. Chair Michael Morello Mjmorello226@gmail.com Student Awards Chi-Tang Ho ho@aesop.rutgers.edu Fellow Awards Fereidoon Shahidi fshahidi@mun.ca Canvassing Stephen Toth stephen.toth@iff.com Finance - Monitors the Division’s finances for 1 year. Filled by Immediate Past Chair Bosoon Park, bosoon.park@ars.usda.gov Hospitality - Organizes receptions and banquets. Charles Brine brinec11@verizon.net Membership - Recruits and retains Division members. Lucy Yu lyu5@umd.edu Multidisciplinary Program Planning helps coordinate nat’l mtg programming John Finley jfinle5@lsu.edu Nominations - Develops officer slate Served by Immediate Past Chair. Bosoon Park, bosoon.park@ars.usda.gov 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, Ryan Elias elias@psu.edu Chair-Elect, Julie Anne Grover JulieAnne.Grover@Kraftfoods.com Vice-Chair, Elizabeth Kreger Ekreger@wildflavors.com Secretary, Tony Shao tony.shao@pepsico.com 2018 Secretary, GK Jayaprakasha gkjp@tamu.edu Functional Foods & Natural Products Chair, Mathias Sucan mathias.sucan@pfizer.com Chair-Elect, Kwang-Geun Lee kwglee@dongguk.edu Vice Chair, Hyang-Sook Chun hschun@cau.ac.kr Secretary, Hang Ma hang_ma@uri.edu Biotechnology Chair, Rashmi Tiwari rashmi.tiwari@pepsico.com Chair Elect, Nitin Nitin nnitin@ucdavis.edu Vice Chair, John Finley, jfinle5@lsu.edu Secretary, Nutrition Chair, Indika Edirisinghe iedirisi@iit.edu Chair-Elect, Luke Howard lukeh@uark.edu Vice Chair, LinShu Liu Linshu.liu@ars.usda.gov Secretary, Youngmok Kim ykim@synergytaste.com Food Safety Chair, Bosoon Park, bosoon.park@ars.usda.gov Chair-Elect, Alyson Mitchell, aemitchell@ucdavis.edu Vice Chair, Michael Granvogl michael.granvogl@tum.de Secretary Xiaohua He, xiaohua.he@ars.usda.gov 2018 Secretary, Juhong Chen juhong@cornell.edu

AGFD Cornucopia Spring 2017 9

AWARD NEWS

Agnes Rimando received the 2016 Kenneth A. Spencer Award for Outstanding Achievement in Agricultural and Food Chemistry. The award is given by the Kansas City Section of the ACS. The Spencer Award, the most prestigious ACS award recognizing advancements in agricultural and food chemistry is the latest of the numerous awards she has received for her work and patents on the chemistry and health benefits of blueberries and other natural food products. Agnes is a former chair of the AGFD division and a frequent contributor to and organizer of AGFD symposia.

May Berenbaum of the University of Illinois Urbana-Champaign received the 2016 Sterling B. Hendricks Award for Outstanding Achievement in Agricultural and Food Chemistry. The award was presented at a lecture co-sponsored by the AGFD and AGRO divisions of the ACS for her work on the chemistry of insect/plant interactions.

In the photo, Simon Liu (left) and Michael Tunick (right), both from the Agricultural Research Service, USDA flank May Berenbaum.

Zhen-Yu Chen of the Chinese University of Hong Kong received the Award for the Advancement of Application of Agricultural and Food Chemistry. This award recognizes outstanding contributions to pure and applied agricultural and food chemistry. The award presentation took place at the AGFD banquet at the 2016 fall ACS national meeting in Philadelphia and celebrated his career of research on compounds in foods that impact cholesterol levels in animals. Zhen-Yu Chen currently is an associate editor of the Journal of Agricultural and Food Chemistry. Susan Ebeler of the Univ. of California, Davis, Qingrong Huang of Rutgers Univ., Peter Winterhalter of the Technische Univ. of Braunschwieg, and Wally Yokoyama of the USDA Agricultural Research Service all received AGFD Fellow Awards for 2016. The AGFD Fellow Award recognizes outstanding scientific contributions to the field of agricultural and food chemistry. Lauren Jackson and Kim Morehouse, both of the US FDA received 2016 ACS Fellow Awards. The award recognizes individuals that impact agricultural and food chemistry through their excellence in leadership, mangement, teaching, research and volunteer service. Shi Feng, University of Florida, received the Roy Teranishi Graduate Fellowship in Food Chemistry. This honor goes to a beginning graduate student with an outstanding graduate GPA who shows promise of an excellent research career. Elvira Sukamtoh, University of Massachusetts, Amherst, won the 2016 AGFD Undergraduate Student Award for work on cytotoxicity of tert-butyl hydroquinone. Juhong Chen, University of Massachusetts, Amherst, won the 2016 AGFD Graduate Student Award competition for work on the colorimetric detection of E. coli in drinking water. Erika Salas, Universidad Autónoma de Chihuahua, Mexico, won the 2016 Young Scientist Award symposium for her work characterizing grape anthocyanins and proanthocyanins. This honor recognizes scientists early in their careers for their outstanding scientific contributions to agricultural and food chemistry.

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

10 Cornucopia Spring 2017 AGFD

Executive Committee Meeting Minutes Monday, August 22, 2016 Pennsylvania Convention Center, Philadelphia, PA

Takes place at each ACS National Meeting

Attendees: Michael Appell, Britt Burton-Freeman, Keith Cadwallader, Kathryn Deibler, Ryan Elias, Xuetong Fan, John Finley, Kevin Goodner, Brian Guthrie, Eckhard Hellmuth, Thomas Hofmann, Luke Howard, Lauren Jackson, Hang Ma, Robert McGorrin, Alyson Mitchell, Michael Morello, Bosoon Park, Michael Qian, Agnes Rimando, Mathias Sucan, Stephen Toth, Michael Tunick, Lucy Yu

AGFD Chair Bosoon Park called the meeting to order at 5:00 p.m. Those present introduced themselves. Bosoon passed around the ACS Salute to Excellence plaque that AGFD received for supporting presidential programming.

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

Stephen Toth gave the Treasurer’s Report. Revenues exceeded expenditures by almost $7000 so far in 2016. The total assets for the division are $650,000, including $600,000 in investments. The spending for the student symposia and C4 competition amounted to $25,000 for the last meeting, but these activities were not well attended, and are the students joining the division? After discussion, Mike Morello moved to set AGFD’s cap for the next C4 at $3000, suggesting that a sponsor be found. He also moved to require membership by the sponsor and offer a one-year student membership to participants. Both motions passed. The total cost of the San Diego meeting was $43,737, and Steve moved to set the cap for the San Francisco meeting in Spring 2017 at $35,000. The motion was approved. Mike Morello pointed out that construction at San Francisco’s convention center will make it difficult for AGFD to have programming there, and that we should look into requesting to have our symposia at a nearby hotel. A Marriott was identified for this. The budget for 2017 is projected to be similar to that of 2016, and Steve’s motion to accept this budget was passed. Costs will be lowered by excluding abstracts from the printed Cornucopia since they will be in the online program.

Hang Ma reported that the Philadelphia AGFD Program has 14 symposia and 34 sessions. The total attendance is expected to be over 12,000. For San Francisco (theme: Advanced Materials Technologies, Systems, and Processes), we expect 15-16 symposia and around 36 sessions, with abstracts due by the end of October. So far, 12 symposia are expected for Washington, DC (Chemistry’s Impact on the Global Economy, Fall 2017) and 10 for New Orleans (The Food, Energy, Water Nexus, Spring 2018). Mike Morello said that Committee on Meetings & Expositions would like to have division tables outside Sci-Mix in the future. Mike Qian reported on the First International Flavor and Fragrance Conference to be held in Cartagena, Columbia on May 10-12, 2017, to be preceded by a short course. He moved to request $1000 per session support from AGFD for the six sessions and also moved to request $4000 support for the short course. Both motions passed. Outside funding will be attempted.

In Subdivision reports, Bosoon Park read the report by Flavor Chair Kawaljit Tandon, which stated that they developed symposia for Philadelphia and are looking for new officers. Mathias Sucan, Chair-Elect of Functional Foods and Natural Products, also reported that his subdivision had a symposium at this meeting. Britt Burton-Freeman, Immediate Past Chair of Nutrition, said that they would have a symposium in San Francisco. Food Safety Chair Lucy Yu said that they would have a combined symposium in Washington, DC.

Mike Appell, John Finley, Mike Morello, and Agnes Rimando gave the Councilor’s Report. Mike Appell reported on many issues, including extension of dues waivers for unemployed members from two to three years, changing division allocation formulas, developing continues on next page

AGFD Cornucopia Spring 2017 11 continued from previous page Special Interest Groups similar to the Secretariats, and possibly eliminating Thursday programming. He is on the Divisional Activities Committee (DAC), which had a strategic planning retreat and set a goal of increasing division membership by 66% by 2020. Six divisions, including AGFD, are going to be in a pilot program for this effort. Mike Morello and Mike Tunick volunteered for it. New rules for probationary divisions will include having DAC receive input from established divisions and giving a recommendation to Council.

Mike Morello is on the Meetings & Expositions Committee and reported that shortening the national meeting program by a day will save money on audio-visual and other needs, but will require renegotiation of contracts and create a squeeze on oral session rooms. In the interest of saving money, ACS is looking closely at poster no-shows, the Fall Meeting in 2018 may be shifted from Boston to Atlanta, and limits on Presentations on Demand are being explored.

Bob McGorrin mentioned that he attended the public Board of Directors meeting, which dealt with nine questions concerning national meetings.

Agnes Rimando is on the International Activities Committee, and reported that there are 16 international chapters with three more up for approval. The first regional international chapter meeting will be held in South Korea in 2017, with the hopes that other such meetings will take place every 2-3 years. Mike Qian and Lucy Yu said that there would be smaller conferences in China that a division can cosponsor.

Mike Morello and Mike Tunick raised the issue of electronic balloting for Councilor and Alternate Councilor positions. AGFD is allowed to do this, but will stay with paper ballots for now after some long-time officers in local sections and other divisions lost their seats in write-in campaigns.

Awards Committee Chair Mike Morello said that the unanimous choice for the Award for the Advancement of Application of Agricultural and Food Chemistry was Zhen-Yu Chen, who will receive the award at the banquet on Tuesday. The AGFD Fellow Awards will go to Susan Ebeler, Qingrong Huang, Peter Winterhalter, and Wally Yokoyama. Chi-Tang Ho sent a report saying that the Teranishi Fellowship award went to Shi Feng, University of Florida. Kathryn Deibler read the names of the winners of the Undergraduate and Graduate Student competitions from the Spring meeting (Elvira Sukamtoh and Juhong Chen, both from University of Massachusetts, Amherst) and will announce the Young Scientist Award winner at the banquet Tuesday (the winner was Erika Salas, Universidad Autónoma de Chihuahua, Mexico). Mike Tunick reported that the Sterling Hendricks Award will go to May Berenbaum, University of Illinois, Urbana-Champaign on Tuesday. Two AGFD members, Lauren Jackson and Kim Morehouse, won ACS Fellow Awards.

Kathryn Deibler, Mike Morello, and Agnes Rimando met earlier about restructuring student award symposia, which have had poor attendance. More entries are needed – only three entered the Young Scientist competition this time. Several ideas were advanced during the ensuing discussion, including eliminating oral presentations after 2017 and having specially-marked student competition posters as part of our regular poster session. The usual $7500 budget for a student symposium would be retained and split among the participants.

Eckhard Hellmuth reported that the Kenneth Spencer Award was won by Agnes Rimando, who will have a symposium at this meeting and at a meeting of the Kansas City Local Section later this year. He has proposed a new setup for administering the award involving representatives from the local section, AGFD, and AGRO. He invited AGFD to participate in a joint five-member Spencer Award Committee, in which the Kansas City Section would appoint a Chair/Executive Secretary along with a Spencer fund representative (the Section Treasurer or Finance Committee member) to four year terms. continues on next page

12 Cornucopia Spring 2017 AGFD continued from previous page Representatives of the Section, AGFD, and AGRO would have three-year terms. This invitation was accepted and will change the long-time informal cooperation into a more formal setting. The AGFD Chair was asked to appoint a representative, preferably a past winner, and Agnes was selected.

Lauren Jackson reported that the 15 members who participated in the AGFD Strategic Planning session in Washington, DC on April 30-May 1 developed a new mission statement and strategic plan for the division, with three primary short-term and long-term goals. AGFD has not been billed for the session yet.

Cornucopia editor Carl Frey sent a report saying that he needs about a month and a half to assemble the newsletter. An error in the ballots was caught after 50 copies were run off and replacement pages were pasted in. He needs another set of eyes to review the information before publication.

In Hospitality/Public Relations, Mike Tunick reported that the banquet would be held at the Academic Bistro of Drexel University.

Membership Chair Lucy Yu said that AGFD had over 2500 members, a reduction of 80-90 from last year. Twenty-three members will receive 25-year pins. We should send a member to the student speed-networking event and make sure we reach out to the undergraduates there.

Kathryn Deibler gave the Nominations report. The slate of officers will be Navindra Seeram, Chair; Brian Guthrie, Chair-Elect; Xuetong Fan, Vice-Chair; Michael Tunick, Secretary; and Stephen Toth, Treasurer. Mike Appell and Alyson Mitchell will again run as Councilor and Alternate Councilor, respectively, and Lauren Jackson will run for the other Alternate Councilor position.

Journal Editor-in-Chief Thomas Hofmann reported that around half of the submissions come from East Asia/Pacific, with Europe accounting for about 23% and the US about 15%. Submission to acceptance has decreased to an average of 72 days. Three new editors are on board and one retired. Food nanotechnology has been cited more than any other area, and they are looking for a new editor focused on that. Luke Howard won an award for excellence in reviewing. They are looking at repurposing Perspectives as focused mini-reviews with fewer than 20 references. They are also thinking about Viewpoints, which will be brief articles from authors and reviewed by the Editorial Board only.

In Communications, Mike Appell and Kathryn Deibler are co-editors of the website, and Alyson Mitchell is asking people for information a week before she sends the monthly e-mail blasts. She needs a two-day turnaround time for these messages.

In Old and New Business, a thumbnail sketch about AGFD is now on the ACS website. Agnes asked about financial support for student travel to, or awards in, a one-time International Activities Committee symposium. She was asked to bring a proposal forward.

The meeting adjourned at 8:15 p.m. Submitted by Michael Tunick, AGFD Secretary, and Alyson Mitchell, AGFD Alternate Councilor

Schedule of AGFD Technical Sessions SUNDAY MORNING April 2 Chemistry & Biological Effects of Maple Food Products Hilton Union Square Continental Parlor 9 Section A H. Ma, N. P. Seeram, Organizers, Presiding 9:00 Introductory Remarks. 9:05 1. Maple-Derived food bioactives in human health & diseases: The path forward. N.P. Seeram 9:35 2. Effect of the new high vacuum technology on the chemical composition of maple sap and syrup. L. Lagace, M.

Deschênes, N. Martin, F. Ethier, M. Beaudoin, J. Houde, S. Corriveau, M. Sadiki 10:05 3. Maple sugar, an unexplored maple food product: UFLC-TOF-MS/MS Characterization and neuroprotective activities of phenolics. Y. Liu, K. Rose, N.P. Seeram 10:35 Intermission. 10:50 4. Phenolic-enriched Maple Syrup Extract (MSX) inhibited the formation of advanced glycation end-products

through its antioxidation capacity. W. Liu, H. Ma, Z. Wei, J. Dain, N.P. Seeram 11:20 5. Synthesis and characterization of the bioactivity of quebecol and its analogs. N. Voyer, S. Cardinal, C. Bouchard, D. Grenier 11:50 6. Unraveling the complex carbohydrates in maple syrup. D.C. Rowley, J. Sun, H. Ma, N.P. Seeram 12:20 Concluding Remarks. Chemistry of Korean Foods & Beverages Cospons. by IAC Hilton Union Square Franciscan A Section B C. H. Do, A. M. Rimando, Organizers K. G. Lee, Organizer, Presiding Y. Kim, Presiding 8:00 Introductory Remarks. 8:05 7. Introduction of Korean foods and beverages. C.H. Do, J.C. Park, S. Chun 8:30 8. Evaluation of metabolites from lactic acid bacteria originated from kimchi. J. Lee 8:55 9. Metabolomic analysis and screening of active compounds from edible wild herbs in Korea. J. Auh 9:20 10. Isolation and characterization of lactic acid bacteria from naturally fermented Korean sourdough. N. Han, C. Park, S. Shim, J. Seo 9:45 Intermission. 10:00 11. Lactic acid bacteria isolated from kimchi as a modulator of gut microbiota in diet-induced obese mice. H. Choi 10:25 12. Structure and function of garlic derived organo-sulfur compounds. T. Seki, T. Hosono 10:50 13. Reduction of food hazards in Maillard reaction based Korean food model systems. K.G. Lee Undergraduate Symposium Cospons by CHED Hilton Union Square Franciscan B Section C K. D. Deibler, Organizer A. E. Mitchell, Presiding 9:00 Introductory Remarks. 9:05 14. Detection of Escherichia coli in drinking water using engineered bacteriophage. A. Chen 9:30 15. Detection of 2,4-dichlorophenoxyacetic acid in food using molecularly imprinted polymers–surface enhanced Raman spectroscopy. Z.M. Hua 9:55 Intermission. 10:10 16. BG-4, a novel bioactive peptide from Momordica charantia, inhibits lipopolysaccharide-induced inflammation in THP-1 human macrophages. L. Jones, P. Pangloli, H. Krishnan, V.P. Dia 10:35 17. Investigation of antioxidant capacity and bioactive chemicals in South Carolina grown peaches. R.F. Ramey, F. Chen, L. Wang, C. Zhang, A. McCullogh, A. Burgess, T. Nguyen 11:00 18. Isolation and structure elucidation of bioactive compounds from Garcinia buchananii seeds. B. Stiglbauer, T.D. Stark Nanocellulose Processing & Analysis Novel Processes Spons by CELL, Cosponsored by AGFD, ANYL, CHAS, I&EC Valorization of Renewable Resources & Residuals into New Materials & Multiphase Systems Spons by CELL, Cospons by AGFD SUNDAY AFTERNOON April 2 Chemistry & Biological Effects of Maple Food Products Hilton Union Square Continental Parlor 9 Section A H. Ma, N. P. Seeram, Organizers, Presiding 1:00 Introductory Remarks.

1:05 19. Further investigations into the neuroprotective effects of a phenolic-enriched Maple Syrup Extract (MSX). H. Ma, N. DaSilva, S. Johnson, W. Liu, J. Dain, N.P. Seeram 1:35 20. Maple syrup reduces neurodegeneration in C. elegans models of amyotrophic lateral sclerosis. C. Bretonneau, C. Aaron, G. Beaudry, M. Therrien, A.J. Parker 2:05 21. Phenolic rich maple syrup extracts synergize with antibiotics. N. Tufenkji, V. Maisuria 2:35 Intermission. 2:50 22. Symbiotic maple saps minimize disruption of the mice intestinal microbiota after oral antibiotic administration. R. Hammami, N.B. Abdallah, J. Barbeau, I. Fliss 3:20 23. Food grade phenolic-enriched maple syrup extract (MSX) exerts protective effects against diet-induced hepatic-steatosis in mice. A. Slitt, H. Ma, N. DaSilva, C. Picard, M. Pfohl, E. Martell, M. Abustan, N.P. Seeram 3:50 24. Substituting sucrose for an equivalent amount of maple syrup and other natural sweeteners reduces metabolic syndrome and liver steatosis in a rat model of diet-induced obesity. M. Valle, P. St-Pierre, G. Pilon, F.F. Anhê, T. Varin, A. Marette 4:20 Concluding Remarks. Chemistry of Korean Foods & Beverages Cospons by IAC Hilton Union Square Franciscan A Section B A. M. Rimando, Organizer C. H. Do, K. G. Lee, Organizers, Presiding 1:00 Introductory Remarks. 1:05 25. Changes in phytochemicals, aroma compounds, and sensory properties of Korean teas influenced by harvesting time and oxidative fermentation. Y. Kim 1:30 26. Elucidation of flavor characteristics of Korean traditional fermented sauces. Y. Kim, S. Lee, M. Park, H. Namgung, K. Lee, S. Kum, S. Kim, J. Lee 1:55 27. Correlation between the physiochemical components and sensory properties of Makgeolli. J. Kang, H. Choi, C. Kim, S. Yeo, S. Jeong 2:20 28. Changes of volatile compositions in soju mashes from fermentation to distillation using different kinds of fermentation starters. S. Lee, K. Shin 2:45 Intermission. 3:00 29. Comparing the effects of high hydrostatic pressure and thermal pasteurization on the quality of soft-persimmon juice. G. Kim, J. Kim, K. Kim, S. Choi 3:25 30. Keeping kimchi delicious and safe through kimchi packaging. S. Yoo 3:50 31. Image-based high content screening assay to predict of hepatotoxicity of bioactive compounds in natural products. H. Chun 4:15 Discussion. Withycombe-Charalambous Graduate Student Symposium Cospons by CHED Hilton Union Square Franciscan B Section C K. D. Deibler, Organizer B. Park, Presiding 1:00 Introductory Remarks. 1:10 32. Novel polysaccharide-polypeptides nanocomplexes: Assembly, characterization, and encapsulation of polyphenol in multi-platforms. Y. Jiang, Q. Huang 1:40 33. Influence of legume proteins on the gastrointestinal digestion of omega-3 emulsions. C. Gumus, D. McClements 2:10 Intermission. 2:20 34. Prevention of obesity and type 2 diabetes with aged citrus peel (chenpi) extract. J. Guo, H. Tao, S. Jin, C. Ho, Q. Huang

2:50 35. Rapid detection of methicillin-resistant Staphylococcus aureus in pork using a nucleic acid-based lateral flow immunoassay. L. Ma, H. Zhang, L. Ma, Z.M. Hua, S. Wang, X. Lu 3:20 36. Absorption and metabolism of 3-MCPD 1-monopalmitate in rats. B. Gao, L.L. Yu 3:50 37. Synergistic inhibitory effect of allyl isothiocyanate and sulforaphane on human non-small cell lung carcinoma cells. K. Rakariyatham, Z. Gao, H. Xiao Nanocellulose Processing & Analysis Process Parameters Spons by CELL, Cospons by AGFD, ANYL, CHAS, I&EC Valorization of Renewable Resources & Residuals into New Materials & Multiphase Systems Spons by CELL, Cospons by AGFD SUNDAY EVENING 5:00 - 7:00 pm April 2 General Posters Moscone Center West Hall Section A N. P. Seeram, Organizer 38. Spatial variations in mercury and selenium concentrations in marine fishes of Rhode Island: Risks and benefits to human health. J. Jacques, M. Yurkevicius, D.L. Taylor 39. Rheology and microstructure of caseinate-based edible films. M.H. Tunick, L. Bonnaillie, L.D. Aburto, J. Mulherin, P.M. Tomasula 40. Fatty acid profiles of marine fishes from Rhode Island coastal waters. M. Yurkevicius, J. Jacques, N.E. Breen, D.L. Taylor 41. Cuticular hydrocarbon profile analysis of Drosophila athabasca: Variability by race. B.L. Gay, R. Yukilevich, J.D. Kehlbeck 42. Investigation of the kinetics and equilibrium chemistry of cold-brew coffee: Caffeine and chlorogenic acid concentrations as a function of roasting temperature and grind size. N.Z. Rao, M. Fuller, N. Parenti, S. Ryder, N. Setchie Tchato 43. Triterpenoid-enriched fruit extract of Eugenia Jambolana L. (Jamun) attenuates experimental type I diabetes in mice. Y. Zhao, R. Guo, Q. Zhang, Z. Guo, F. Xue, J. Xu 44. Effect of substitution of β-glucans on the glycemic response and thermal properties of common starches. A. Anderson 45. Vibrational spectroscopy and multivariate data analysis for elucidation and classification of compositional changes in milk subject to Supercritical Fluid Extraction (SFE). E. Jones, C. Ulrichsen, A. Laubscher, R. Jimenez-Flores 46. Mechanistic investigation of nitrification inhibition and subsequent nitrous oxide (N2O) emission. S. Li, G. Chen 47. Novel collagen-derived glycopeptide pro-Hyp-CONH-GlcN: Synthesis and transepithelial transport in Caco-2 cell model. M. Feng, M. Betti 48. Effect of drying in raw almonds with concealed damage. C. Rogel-Castillo, A.E. Mitchell 49. Determination of raffinose content in pulses as a factor enhances the growth of probiotics and antioxidant protection in yogurt. P. Dinh, K. Bhargava, S. Gamagedara 50. Detection of polyphenolic compounds in crude extract samples of strawberry cultivars. C.M. Van Spronsen, N.C. Dopke 51. Vapor-Infusion of wine flavor volatiles in specialty dark chocolate and analysis via GC-MS. S. Richards, P.J. Iles, L.D. Giddings, R.V. Valcarce, N.R. Bastian, R. Holcomb, R. Mcfarland, H. Hsieh, T. Nielsen, J. Reelitz, M. Alvarez, S. Cunnginham 52. Optical control of insecticide activity and insect behaviors. S. Xusheng, Z. Gao, Y. Feng

53. Reduction of lead uptake in leafy green vegetables using an ion exchange material. A. Anthony, M. Schenkel, L. Taormina, C.C. Philipp 54. Comparison of fruit quality and metabolite profiling of natural or exogenous ethylene-induced ripe kiwifruit Jecy green. S. Lim, J. Lee, E. Lee 55. Comparison of amygdalin levels in California almond (Prunus dulcis) varietals using UHPLC-(ESI)QqQ MS/MS. K. Luo, A.E. Mitchell 56. Sugar and organic acid content of astringent, non-astringent, and pollination variant persimmons. A.M. Vilches, I.J. Sedej, C.W. Olsen, J. Smith, R.D. Woods, J.E. Preece, R.R. Milczarek, A.P. Breksa 57. Vapor-Infusion of whiskey flavor volatiles in specialty dark chocolate and analysis via GC-MS. S. Richards, P.J. Iles, L.D. Giddings, R. Holcomb, N.R. Bastian, R.V. Valcarce, M. Alvarez, R. Mcfarland, H. Hsieh, J. Reelitz, T. Nielsen, S. Cunnginham 58. Dynamics and imbalance of nutrient concentrations in a closed hydroponic system during tomato growth. J. Lee, A. Rahman, H. Azam, H. Kim, M. Kwon 59. Synthesis of cooper, iron, calcium and barium alginate beads for the controlled release of a systemic fungicide. R. Torres Caban, J. Munoz, F. Roman, L. Morell 60. Combinatorial enzyme technology for the conversion of agricultural fibers to functional products. S.B. Batt Throne, D. Feng, W.J. Orts, D.W. Wong 61. Combinatorial enzyme technology: Conversion of pectin to oligo species and its effect on microbial growth. D. Feng, S.B. Batt Throne, W.J. Orts, D.W. Wong 62. Dissipation pattern of pesticide residues during cultivation of agricultural products for establishing post-harvest residue level in Korea. J. Park, S. Yang, H. Choi 63. Aroma optimization of low caloric, alcohol-free beverages. D. Gernat, E. Brouwer, M. Ottens 64. Estimation of capsaicin and other nutritionally important compounds in Colorado grown pepper cultivars. M. Hamed, D. Kalita, M. Bartolo, S. Jayant 65. Biochemical characterization of the polyphenolic radical in third hand smoke. A. Skochko, C. Lopez, S. Russell, G. Firestone, K. Stone 66. Changes of volatile flavors during fermentation of kimchi. W. Hawer, D. Seo 67. Environmental extraction and quantitation of tetracycline antibiotics and their metabolites in agricultural wates using SPE, HPLC-MS, and HPLC-PDA. A.J. Abdulrheem, C. Fullington, J.H. Loughrin, E.D. Conte 68. Macro and micro-mineral contents of the pork cuts in Korea. D. Seo, S. Kim, J. Hwang, H. Lee, J. Park, Y. Jin, Y. Choi, S. Kim, J. Nam 69. Experiment for analysis of urushiol in sumac and several indigenous food in Korea. D. Seo, K. Kim, W. Hawer 70. Mineral nutrient contents of lentil bean, khorasan wheat and quinoa. J. Hwang, D. Seo, S. Kim, H. Lee, J. Park, Y. Jin, Y. Choi, S. Kim, J. Nam 71. Effect of black rice on quality characteristics and antioxidant activity of yogurt fermented using Lactobacillus paracasei and Lactobacillus rhamnosus. J. Yoon, H. Kim, D. Baek, K. Choi, S. Ahn, C. Ra, J. Jhoo, G. Kim 72. Anti-allergic effects of low-molecular-weight peptides derived from bovine β-casein on RBL-2H3 cells. H. Kim, S. Park, S. Ahn, H. An, S. Yoon, G. Kim, J. Jhoo 73. Novel approaches to the chemical preparation and spectral characterization of tormentic acid. Y. Lo, G. Ren, J. Wu, H. Honda, T. Wei

74. Novel approaches to the chemical synthesis and biological activity of 24-ketolanosterol as an inhibitor of HMG-CoA reductase. E.J. Parish, G. Ren, Y. Lo, H. Honda 75. Novel approaches to the chemical synthesis and carbon-13 nuclear magnetic resonance spectral properties of cholest-4-en-3,6-dione. D. Ren, E.J. Parish, G. Ren, Y. Lo, H. Honda 76. Novel approaches to the chemical synthesis and structural characterization of hydroxysterols. E.J. Parish, Y. Lo, H. Shyu, H. Honda, T. Wei 77. Multiplex surface plasmon resonance imaging platform for label-free detection of foodborne pathogens. J. Chen, B. Park 78. Effect of the cocoa butter equivalent addition on the volatile compounds of dark chocolate. C. Silva de Souza, J. Block 79. Characterization of chemical and biological properties of proanthocyanidins from color corn after different processing methods. C. Chen, P. Somavat, V. Singh, E.G. Demejia 80. Low-resolution 1H NMR as a reliable technique to study fresh and freeze-thawed hen egg yolk. C. Au, T. Wang, N. Acevedo 81. Elucidation of the gelation mechanism of frozen-thawed egg yolk. C. Au, N. Acevedo, T. Wang 82. Cellulose nanocrystals with light induced antimicrobial functions. Y. Zhu 83. Encapsulation of microbial isolates in alginate beads designed to increase nutrient uptake in hydroponic systems. F. Al Jallaf, H.H. Hernandez 84. Quality characteristics of yogurt supplemented with trehalose and fructooligosaccharide. D. Baek, H. An, J. Park, J. Jhoo, G. Kim 85. Phenolic profile of aqueous and hydroalcoholic extracts from pecan nut shell [Carya illinoinensis (Wangenh) C.Koch] obtained by optimization of ultrasonic-assisted extraction. J. Block, J. Hilbig, J. Bork 86. Sagebrush polyphenols impact the expression of CYP1A1. S. Nosworthy, J. Forbey, R. Prough, C. Dadabay 87. Isolation and purification of sesquiterpene lactones in sagebush. C.E. Ferrell, J. Forbey, C. Dadabay 88. Antioxidant properties and phenolic concentrations of herbs within the Lamiaceae family. J. Ahn, A. Alford, E.D. Niemeyer 89. Green synthesis of coumarin derivatives in search of potent pesticides for sustainable agriculture. M. Uroos, N. Akhtar, J. Tariq 90. Chemical composition, and antinutritional factors in seeds, cake, and botanical fractions of Sacha inchi (Plukenetia volubilis L.). P. Glorio, M. Baquerizo, G. Rodríguez.Paucar, J. Chavez, R. Lazaro, F. Saldaña 91. Effect of plant maturity on antioxidant properties and phenolic concentrations in green basil (Ocimum basilicum L.) cultivars. C. Palmer, A. Reddy, E.D. Niemeyer 92. LC/MS-MS method optimization for the detection and quantification of moxidectin in bovine serum. G. Samenuk, A.A. Pérez de León, R. Miller 93. Effect of mechanical stress on anthocyanin levels in blackberries. A. Anthony, C. Schoborg, M. Schenkel, A. Kinman, C.C. Philipp 94. Influence of organophosphorus pesticides on the stability of plasmonic nanoparticles in the presence of dissolved organic matter. N.M. Dissanayake, S.O. Obare 95. Detection of microbial volatile organic compounds released from Macrophmina phaseolina by headspace solid phase mirco-extraction and gas chromatography-mass spectrometry. J. She 96. Chemical analysis of a commercial product containing essential oils shown to control southern cattle fever tick infestations in bovines. M. Montoya, S.B. Bach, A.A. Pérez de León, R. Miller

97. Changes in monoterpene glycosylation patterns in Vitis vinifera during grape berry maturation. J. Godshaw, A.K. Hjelmeland, J. Zweigenbaum, S.E. Ebeler 98. Density functional theory study on triplet intermolecular hydrogen transfer between cycloxydim and chlorothalonil. Q. Yuan, I.R. Gould, N. Kidley 99. Correlating micro climate to alpha and beta acid concentrations in hops. R. Schindler, A. Chui, Z. Sharrett, M. Lares 100. Proteomic characterization of inhalable dust from the California San Joaquin Valley. N. Nole, C. Santiago, S. Russell 101. Development and validation of QuEChERS method for simultaneous analysis of trichothecenes in nuts by ultra performance liquid Chromatography coupled to tandem mass spectrometry. M. Yoo, S. Lee, S. Kim 102. Novel metabolites of food contaminant phthalates revealed by HRMS and their implications in quantitating urinary toxicant exposure markers. J. Hsu, J. Hsu, Y. Chen, S. Tsai, P. Liao 103. Determination of lead in waterways and drinking water sources via ICP-AES. J. Cawley, J. Julien 104. Monitoring of natural preservative levels in fisheries products. S. Lee, M. Yoo, S. Choi, D. Shin 105. Development and application of the AMBER molecular mechanics force field to investigate herbicide interaction in plants. T. Khanna, L. Barter, I.R. Gould 106. Biological evaluation of Yansun (Thunia alba L.) extract from Yungui plateau in China. H. Ma, N.P. Seeram 107. Characterization of commercially available honey in Puerto Rico. J. Becerra Lopez, R. Flores-Morales, A. Muñoz, C. Perez-Rodriguez, M. Figueroa-Cruz, R. Maiz, K. Blanco, J. Morales-Velez, C. Camacho, J. Gomez-Torres, A. Vega Negron, A.M. Gonzalez 108. Ethanol analysis via infrared spectroscopy. A. Campanella, M.D. Mosher 109. Effects of cooling rate on g-oryzanol and β-sitosterol oleogels. I. Hazlett, N. Acevedo 110. Characterization of a novel arabinoxylan-glucan crosslink in rice bran fiber. B.J. Savary, K. Takahashi, K. Teoh 111. Determination of the effect of meringue under different conditions. M. Nguyen, E. Stemp 112. Analysis of major elements in wines using an Agilent MP-AES. C.K. Tanabe, H. Hopfer, R. Boulton, S.E. Ebeler, J. Nelson 113. Fast analysis of arsenic species in Californian wines with LC-ICP-QQQ. C.K. Tanabe, S.E. Ebeler, J. Nelson 114. Refrigeration storage of native and improved native potatoes. F. Cerron Mercado, P. Glorio-Paulet, F. Rodriguez, J. Nuñez 115. Characterization of the organoleptic properties, vitamin C levels and anti-oxidant contents of Californian grown persimmons. I.J. Sedej, A.M. Vilches, C.W. Olsen, J. Smith, R.D. Woods, J.E. Preece, R.R. Milczarek, A.P. Breksa 116. Industrial hemp for fuels and chemicals: From weed to wonder. S. Tulaphol, T. Phung, M. Hossain, N. Sun, T. Prasomsri, S. Renneckar, N. Sathitsuksanoh 117. Determination of imidacloprid in central California honey and the decline of the bee population. S.C. Fleming, B. Anderson, M. Barr-Ramsey, E. Issa, E. Manzo, D. Smith, M. Tjuanta, C. Olea 118. Palmitic, stearic and oleic acid sophorolipids and thiamine dilauryl sulfate inactivate Escherichia coli O157:H7 in the presence of low concentrations of ethanol. X. Zhang, R. Ashby, D. Solaiman, Y. Liu, X. Fan

119. Recovery of grape pomace polyphenols by polymeric adsorbents with affinity ligands and the evaluation of adsorption and desorption characteristics of polyphenols. A. Seker, S. Chen 120. Extraction and purification of (E)-resveratrol from the bark of conifer species in Maine. P.S. Piyaratne, B.W. Cole, R. Fort MONDAY MORNING April 3 Chemistry & Biological Activities of Phenolic Compounds from Fruits & Vegetables Isolation, Food Composition & Antioxidant Activity Hilton Union Square Continental Parlor 9 Section A G. Gattuso, G. K. Jayaprakasha, Organizers B. Patil, Organizer, Presiding D. Barreca, V. Cheynier, Presiding 8:00 Introductory Remarks. 8:05 121. Concentration of polyphenolic compounds and antioxidant activity of garlic grown from air bulbils. A. Kopec, E. Jedrszczyk, R. Francik, J. Zawistowski 8:30 122. Changes of phenolic compounds resulting from thermal food processing. S. Rohn 8:55 123. Potential green solvents using accelerated extraction of Brussel sprouts yielded higher phenolics, antioxidant activity and α-amylase inhibition. G.K. Jayaprakasha, H. S, Y.B. Ruiz, B. Patil 9:20 124. Cooking effects on the bioavailability and bioactivity of phenolic and carotenoids of Mediterranean sofrito. R. Lamuela-Raventos, J. Fernando-Rinaldi, S. Hurtado-Barroso, M. Martínez-Huélamo, M. Illan, X. Torrado 9:45 Intermission. 10:00 125. Natural and bioinspired phenol polymers with antioxidant properties for health and food applications. A. Napolitano 10:25 126. Analysis of non-extractable phenolic compounds in fruit products: Methodology and perspectives. J. Pérez-Jiménez, F. Saura-Calixto 10:50 127. Edible bean sprouts as a dietary source of antioxidant phenolics. H. Corke, R. Gan 11:15 Concluding Remarks. Artisanal Foods Hilton Union Square Franciscan A Section B A. L. Waterhouse, Organizer M. H. Tunick, Organizer, Presiding 8:00 Introductory Remarks. 8:10 128. Marketing artisanal products. R. Villarreal 8:45 129. Impact on chemical composition of yerba mate tea using artisan methods in comparison to mass-produced technology. E.G. Demejia, D. Karr 9:30 Intermission. 9:45 130. Fundamentals of coffee brewing. K. Sanchez 10:05 131. Physics and chemistry of brewing coffee. C. Hendon 10:30 132. Craft and science of artisanal wine. A.L. Waterhouse, N. Gislason Structure & Chemistry of Proteins of Food Safety & Food Manufacturing Interest Hilton Union Square Franciscan B Section C Y. Zhang, Organizer, Presiding 8:00 133. Detection of allergens and gluten in fermented and hydrolyzed food and ingredients. L. Jackson 8:25 134. Nucleic acid-based sensors for the detection of gluten in food: A tool for ensuring the safety of celiac patients. M. Lobo-Castañón, R. Miranda-Castro, N. de-los-Santos-Alvarez, A.J. Miranda-Ordieres

8:50 135. Caracterización de sericina producido por liofilización. C. Londoño, D.C. Castrillón Martínez, A. Restrepo, C. Alvarez 9:15 136. Differences in the functionality and characterization of kafirins extracted from decorticated sorghum flour or gluten meal treated with protease. J. Espinosa, I. Garza-Guajardo, E. Perez-Carrillo, S.O. Serna-Saldivar 9:40 Intermission. 9:55 137. Recent development in typing, characterization and detection of Shiga toxins produced by pathogenic E. coli. X. He 10:20 138. Functionalization of food proteins and peptides via Transglutaminase (TGase) catalysis: Effects on bioactivity, functionality and safety. M. Betti, Y. Hrynets 10:45 139. Recent development in recombinant food allergen production. Y. Zhang 11:10 140. β-Lactoglobulin-chlorogenic acid conjugate-based nanoparticle for delivery of (−)-epigallocatechin-3-gallate. J. Yi, Y. Fan, Y. Zhang Nanocellulose Processing & Analysis Properties Spons by CELL, Cospons by AGFD, ANYL, CHAS, I&EC MONDAY AFTERNOON April 3 Chemistry & Biological Activities of Phenolic Compounds from Fruits & Vegetables HPLC Separation, Mass Spectrometry & Antioxidant Activity Hilton Union Square Continental Parlor 9 Section A G. Gattuso, G. K. Jayaprakasha, B. Patil, Organizers G. Gowda, R. Lamuela-Raventos, J. Singh, Presiding 1:00 Introductory Remarks. 1:05 141. Analytical characterization of anthocyanins in Vaccinium myrtillus L. berries and food products. V. Brighenti, C. Ranieri, F. Pellati, S. Benvenuti 1:30 142. Properties and applications of macromolecular antioxidants, the hidden face of dietary antioxidants. F. Saura Calixto, J. Pérez-Jiménez 1:55 143. High-resolution mass spectrometry analysis of flavonoid-acetaldehyde reaction products in wine-like model solutions. A. Vallverdu-Queralt, E. Meudec, R. Lamuela-Raventos, N. Sommerer, V. Cheynier 2:20 144. Polyphenolic profiles of fruits grown in Serbia. Z. Tesic, U. Gasic, D. Milojkovic-Opsenica 2:45 Intermission. 3:00 145. UHPLC-qTOF MS analysis of phenols in wines made with different maceration techniques. S. Frost, J. Blackman, J. Zweigenbaum, H. Heymann, S.E. Ebeler 3:25 146. Combination of green solvents using accelerated extraction of spinach and LC-HR-ESI-QTOF-MS led five new flavonoids and yielded higher antioxidants. J. Singh, G.K. Jayaprakasha, B. Patil 3:50 147. Determination of ellagic acid in the wastes of wallnut, chestnut and pomegranate grown in Turkey using HPLC-DAD method. G. Yalcin, C. Demirbag, I. Bahsi, L. Ozgul, D. Bilgic, H. Onurlu, S.A. Seyhan 4:15 Concluding Remarks. Artisanal Foods Hilton Union Square Franciscan A Section B M. H. Tunick, Organizer A. L. Waterhouse, Organizer, Presiding 1:00 Introductory Remarks. 1:05 148. Crafting a regionally evocative gin using locally wild-crafted botanicals. D. Smith, T.S. Collins

1:50 149. Mezcal: An ancestral distilled beverage obtained from agave. A.C. Gschaedler, M. Kirchmayr, M. Arellano, R. Prado 2:15 150. Artisanal excellence: Beer. C. Bamforth, S. Ungermann 3:00 Intermission. 3:15 151. Artisanal chocolate: Flavor chemistry of the enticing aroma and taste of cocoa. M. Foley 4:00 152. Volatile compounds during traditional fermentation and dying of cacao (Theobroma cacao). E. Lugo, A. Gschaedler, J. Rodriguez General Papers Hilton Union Square Franciscan B Section C N. P. Seeram, Organizer, Presiding H. Ma, Presiding 1:00 Introductory Remarks. 1:05 153. Validation of the small black soybean for its usage in atherosclerosis prevention by phenolic composition analysis and in vitro monocyte-endothelial cell adhesion assay. C.C. Lee, S. Lee, S. Dudonné, P. Dube, J.Y. Park, Y. Desjardins, D. Kim, K. Lee, C.Y. Lee 1:30 154. Bioassay-guided isolation and structure elucidation of a natural product inhibitor of Xylella fastidiosa from the endophytic fungus Ulocladium sp. M. Papineau, L. D'Elia, P. Rolshausen, C. Roper, K.N. Maloney 1:55 155. Changes in lipid profile and plasma proteome of streptozotocin-induced diabetic rats fed an amaranth supplemented diet. A.J. Velarde Salcedo, A. Barrera Pacheco, A.P. Barba de la Rosa 2:20 Intermission. 2:35 156. Investigation of the antiproliferative constituents of Podocarpus neriifolius leading to the isolation of bioactive type-B podolactones and a novel glucoside derivative. P. Benatrehina, W. Chen, H. Chai, T.N. Ninh, D.D. Soejarto, J.E. Burdette, L. Rakotondraibe, A.D. Kinghorn 3:00 157. Mechanically robust N-halamine grafted PVA-co-PE membranes with renewable antimicrobial activity. Y. Si, Y. Ma, A. Cossu, N. Nitin, G. Sun, D. Wang 3:25 158. Lunasin-enriched products: Effect of Kunitz trypsin and Bowman-Birk protease inhibitors on stability against pepsin-pancreatin hydrolysis and modification of the inflammasomes in vitro. S.J. Price, P. Pangloli, H. Krishnan, V.P. Dia 3:50 159. Sorghum kafirin: Effect of ultrasonication on its pepsin-pancreatin digestibility and anti-inflammatory effects in lipopolysaccharide-induced THP-1 human macrophages. A. Sullivan, P. Pangloli, V.P. Dia 4:15 160. Particle size related bacterial recovery in immunomagnetic separation. J. Chen, B. Park 4:40 Concluding Remarks. Nanocellulose Processing & Analysis Fundamentals Spons by CELL, Cospons by AGFD, ANYL, CHAS, I&EC Valorization of Renewable Resources & Residuals into New Materials & Multiphase Systems Spons by CELL, Cospons by AGFD MONDAY EVENING 8:00 - 10:00pm April 3 Sci-Mix Moscone Center Hall D Section A N. P. Seeram, Organizer Posters 38, 40, 47, 49, 51, 53, 55, 57, 59-60, 64, 86-88, 91, 93-95, 98-100, 103, 105, 107-108, 110. See previous listings. TUESDAY MORNING April 4

Chemistry & Biological Activities of Phenolic Compounds from Fruits & Vegetables Mass Spectrometry & Invitro Biological Activities Hilton Union Square Continental Parlor 9 Section A G. Gattuso, B. Patil, Organizers G. K. Jayaprakasha, Organizer, Presiding G. Williamson, J. Zawistowski, Presiding 8:00 Introductory Remarks. 8:05 161. Cryo-TOF-SIMS visualization of water-soluble chemicals in plant. D. Aoki, Y. Matsushita, K. Fukushima 8:30 162. Towards a comprehensive analysis of condensed tannin structures. H. Fulcrand, L. Rouméas, C. Romieu, L. Mouls, J. Brillouet 8:55 163. Chemical composition of flavonoids from selected herbs and their mechanism of inhibition of dipeptidyl peptidase-IV as potential strategy in the management of diabetes. E.G. Demejia, A. Bower, M.A. Berhow 9:20 164. Mass spectrometry techniques for metabolomics and tissues imaging of natural products from Lychnophora species, a flavoring agent in the Brazilian traditional spirit. N. Lopes 9:45 Intermission. 10:00 165. Nanoencapsulated curcumin demonstrated higher cytotoxicity of colon cancer cells through enhanced bioavailability. G.K. Jayaprakasha, K. Murthy, B. Patil 10:25 166. Potential cancer chemopreventive activity of fruit phytochemicals from black chokeberry, goji, and maqui berry botanical dietary supplements. B. Naman, J. Li, P. Benatrehina, L. Pan, W. Keller, A. Kinghorn 10:50 167. Expanding human blood metabolomics to the analysis of coenzymes and antioxidants using 1H NMR spectroscopy. G. Gowda, D. Raftery 11:15 168. Proanthocyanidins from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) leaves regulate lipid metabolism and glucose consumption by activating AMPK pathway in HepG2 cells. Y. Zhang, X. Ye, S. Chen 11:40 Concluding Remarks. Chemistry of Tree Nuts Hilton Union Square Franciscan A Section B A. E. Mitchell, Organizer, Presiding K. Lapsley, Presiding 8:00 169. Health effects of tree nuts: Nothing but good news. J.A. Vinson 8:25 170. Beyond benzaldehyde: The chemistry of raw, roasted and rancid almonds. A.E. Mitchell 8:50 171. Chemical and nutritional characterization of the wrapped cashew. L.L. Oehrl 9:15 Intermission. 9:35 172. Comparison of analytical GC-MS techniques for the determination of volatile and semi-volatile compounds in raw and roasted Macadamia nuts (Macadamia integrifolia). S.J. Toth 10:00 173. Metabolomics based approach identifies changes in the composition of small molecular weight compounds in the peanut seed after dry-roasting. C.M. Klevorn, L.L. Oehrl Artisanal Foods Hilton Union Square Franciscan B Section C M. H. Tunick, Organizer A. L. Waterhouse, Organizer, Presiding 8:00 Introductory Remarks. 8:05 174. Chemistry of artisanal cheese. M.H. Tunick, S. Doughty 8:50 175. Mexican Cotija cheese: Flavors that keep more than 400 years of tradition. P.M. Chombo-Morales 9:15 176. Artisanal and sourdough breads. B. Klein, A.S. Ross 10:00 Intermission.

10:15 177. Understanding the flavor and quality of honey. A.E. Mitchell, A. Harris 11:00 178. Quality and authenticity assessment of extra virgin olive oil. S. Wang, D. Garci-aguirre Developments in the Fields of Celluloses & Lignocelluloses: In honor of Dr. Rajai Atalla Spons by CELL, Cospons by AGFD, ANYL, POLY Valorization of Renewable Resources & Residuals into New Materials & Multiphase Systems Spons by CELL, Cospons by AGFD TUESDAY AFTERNOON April 4 Chemistry & Biological Activities of Phenolic Compounds from Fruits & Vegetables Invitro Studies Hilton Union Square Continental Parlor 9 Section A G. K. Jayaprakasha, B. Patil, Organizers G. Gattuso, Organizer, Presiding J. Kim, Presiding 1:00 Introductory Remarks. 1:05 179. C- and O-glycosyl flavones in pigmented orange juices: Identification, quantification and evaluation of their influence on antioxidant and cytoprotective activity. D. Barreca, E. Bellocco, S. Ficarra, G. Laganà, E. Tellone, A. Galtieri, G. Gattuso 1:30 180. Identification, quantification and mechanism study of potential anti-inflammatory hydroxycinnamic Acid Amides from root bark of Lycium barbarum. S. Wang, Y. Wang, C. Ho, J. Suh 1:55 181. Evaluation of abiotic environmental conditions on phytochemical and biological activities in Abies koreana. J. Kim, D. Kim, E. Park 2:20 182. Bioactive compounds and cellular antioxidant activity of selenized P. ostreatus fruiting bodies. J.A. Carrasco-Gonzalez, J. Gutierrez-Uribe, S.O. Serna-Saldivar 2:45 Intermission. 3:00 183. Aronia berry: Polyphenols, anti-inflammatory activity, and lipid modulation. B.W. Bolling 3:25 184. Cranberry proanthocyaidins: Effects on Helicobacter pylori and uropathogenic Escherichia coli. A.B. Howell 3:50 185. In vitro and in vivo a-glucosidase inhibition of vitexin and isovitexin. C. Choo 4:15 Concluding Remarks. Chemistry of Tree Nuts Hilton Union Square Franciscan A Section B A. E. Mitchell, Organizer, Presiding K. Lapsley, Presiding 1:00 186. Almond and hazelnut are rich in tannins, with varying proportions of bound proanthocyanidin. B.W. Bolling 1:25 187. Sensory evolution of rancidity in roasted almonds. L.M. Franklin, E. King, D.M. Chapman, N. Byrnes, G. Huang, A.E. Mitchell 1:50 188. Walnut: Unique health benefits among the tree nuts. J.A. Vinson 2:15 Intermission. 2:35 189. Physical property influence on almond fracture properties and digestibility. G. Bornhorst, C. Floyd, Y. Mennah Govela 3:00 190. Advanced life cycle modeling of California almond production systems. E. Marvinney, A. Kendall, E. Spang, S. Brodt, F. Shilling, J. Fulton General Papers Hilton Union Square Franciscan B Section C N. P. Seeram, Organizer, Presiding H. Ma, Presiding 1:00 Introductory Remarks.

1:05 191. Biodegradable matrix for sustained release of pesticides for crop protection. T. Pirzada, A. Salam, N. Burns, R. Mathew, R.H. Guenther, T.L. Sit, M. Byrd, L. Pal, C. Opperman, S.A. Khan 1:30 192. Optimization and validation of 360 pesticides multiresidue method for GC-MS/MS in brown rice, orange and spinach. J. Lee, Y. Shin, J. Lee, J. Lee, M. Jung, S. Baek, D. Jeon, H. Yu, X. Yuan, E. Kim, J. Kim 1:55 193. Synthesis and evaluation of natural herbicide, Thaxtomin A and analogous. N. Esmati, J. Bourgault, A. Reddy Maddirala, P.R. Andreana, J. Gray 2:20 194. Development of the simultaneous analytical method for aryloxyphenoxypropionate herbicides and their metabolites in rice and pepper using LC-MS/MS. J. Lee, J. Lee, E. Kim, Y. Shin, J. Lee, M. Jung, S. Baek, X. Yuan, D. Jeon, H. Yu, J. Kim 2:45 Intermission. 3:00 195. Development of analytical method for pesticide multi-residues in egg and milk using GC-ECD/NPD. J. Lee, J. Lee, Y. Shin, J. Lee, E. Kim, M. Jung, S. Baek, D. Jeon, X. Yuan, H. Yu, J. Kim 3:25 196. Multi-residue screening method for the determination of 380 pesticides in human urine by liquid chromatography-tandem mass spectrometry. Y. Shin, J. Lee, E. Kim, J. Lee, M. Jung, S. Baek, H. Kim, J. Kim, M. In, H. Lee, J. Kim 3:50 197. Mosquito larvicidal activity of some isocoumarins. K.M. Meepagala, A. Estep, J.J. Becnel 4:15 198. Potato chips: A simple model for odor image encoding. M.M. Rochelle, T. Acree, G. Prevost, C. Maxe 4:40 Concluding Remarks. Advances in Polysaccharides: Practice & Applications New Developments in the Industrial Sector Spons by CELL, Cospons by AGFD, CARB, MPPG, PMSE, POLY Developments in the Fields of Celluloses & Lignocelluloses: In honor of Dr. Rajai Atalla Spons by CELL, Cospons by AGFD, ANYL, POLY Valorization of Renewable Resources & Residuals into New Materials & Multiphase Systems Spons by CELL, Cospons by AGFD WEDNESDAY MORNING April 5 Chemistry & Biological Activities of Phenolic Compounds from Fruits & Vegetables Invivo Studies Hilton Union Square Continental Parlor 9 Section A G. Gattuso, G. K. Jayaprakasha, B. Patil, Organizers S. Poulose, J. F. Stevens, Presiding 8:00 Introductory Remarks. 8:05 199. Dietary polyphenols and health: Novel mechanisms of action involving their in vivo metabolites. D. Del Rio 8:30 200. Raspberry (poly)phenolics exert bioactivity following in vivo digestion. C. Gill, C. Latimer, G. McMullan, R. Lawther, G. McDougall, D. Stewart, G. Pereira-Caro, A. Crozier, K. Rotjanapun, I. Rowland 8:55 201. Polyphenol- and PUFA-rich walnuts protect against age-associated cognitive decline through epigenetic modulation. S. Poulose, B. Shukitt-Hale 9:20 Intermission. 9:35 202. Mice fed high fat diets supplemented with red, golden or black Arkansas apple peels have reduced weight and differences in gut microbiota. M. Friedman, S. Elkahoui, D. Sturges, G.E. Bartley, C. Levin, W.H. Yokoyama 10:00 203. Prenylated flavonoids from hops (Humulus lupulus) for treatment of metabolic syndrome. J.F. Stevens 10:25 204. Potential effects of flavonoids from breadfruit in prevention of Advanced Glycation End products (AGEs)-induced biological events. J. Lin, G. Yen

10:50 Concluding Remarks. Bliss Point: Food Satiety & Food Mood Effects Hilton Union Square Franciscan A Section B B. Burton-Freeman, I. Edirisinghe, Organizers, Presiding 8:00 Introductory Remarks. 8:05 205. Food chemistry, satiety and food intake regulation. B. Burton-Freeman 8:35 206. Brain and behavioral responses to fructose vs. glucose. K.A. Page 9:05 207. Dynamic relationships between emotion and food perception. H. Seo 9:35 208. Is UMAMI, the 5th basic taste, to control satiety? H. Uneyama 10:05 209. Appetite regulating hormones and eating behaviors in healthy adults. N.L. Keim, S. Krishnan, W.F. Horn, A. Widaman, K. Stanhope, M.G. Witbracht, S.M. Forester, K.D. Laugero, J.W. Newman, M. Van Loan General Papers Hilton Union Square Franciscan B Section C N. P. Seeram, Organizer, Presiding H. Ma, Presiding 8:00 Introductory Remarks. 8:05 210. HPAE-PAD Determination of carbohydrates in honey. M. Aggrawal, J. Rohrer 8:30 211. Stabilization of natural pigments from purple corn pericarp in a beverage model through complex formation with metal ions and polysaccharides. R. Cortez, D. Luna, E.G. Demejia 8:55 212. Polycyclic aromatic hydrocarbons in vegetable oils by gas chromatography with SIM mode mass spectrometry. A.C. Litin, V. Vega 9:20 213. Simultaneous extraction of gingerols and polysaccharides from ginger (Zingiber officinale Roscoe) with ionic liquid-based ultrasonic-assisted extraction. X. Kou, Y. Ke, Y. Xie, H. Wang, Y. Su 9:45 Intermission. 10:00 214. Use of reconstituted egg yolk systems to study the roles of plasma and granules in yolk gelation induced by freezing-thawing. M. Primacella, T. Wang, N. Acevedo 10:25 215. Designing and optimizing light protection dairy milk packaging. C.M. Stancik, D.A. Conner, P. Niedenzu, P. Jernakoff 10:50 216. Improved stability of whey protein fibrils and utility for biomaterial application. O.G. Jones, J. Gilbert 11:15 217. Characterization of physiochemical and release kinetic properties of peptide hydrogels for applications in austere food environments. N. Farhadi, A.H. Barrett, M.J. Gage 11:40 218. Bioactive compounds present in karela peel extract [Momordica charantia]: Potential inhibitors of advanced glycation endproducts (AGEs) and implications in diabetes type 2 patients. B. Dayal, M.A. Lea, V. Dobariya, P. Bhalala, K. Sahithi, B. Patel, S. Roy, C. Navadia, P. Chauhan, A. Shah, Y. Attoti, P. Antwi 12:05 Concluding Remarks. Bio-based Gels & Porous Materials Biopolymer Hydrogels Spons by CELL, Cospons by AGFD, CARB, COLL, PMSE, POLY Advances in Polysaccharides: Practice & Applications Novel Biocatalytic & Biopolymeric Approaches Spons by CELL, Cospons by AGFD, CARB, MPPG, PMSE, POLY Developments in the Fields of Celluloses & Lignocelluloses: In honor of Dr. Rajai Atalla Spons by CELL, Cospons by AGFD, ANYL, POLY

Valorization of Renewable Resources & Residuals into New Materials & Multiphase Systems Spons by CELL, Cospons by AGFD WEDNESDAY AFTERNOON April 5 Chemistry & Biological Activities of Phenolic Compounds from Fruits & Vegetables Invivo & Human Clinical Trials Hilton Union Square Continental Parlor 9 Section A G. Gattuso, G. K. Jayaprakasha, B. Patil, Organizers A. Crozier, D. Ghosh, Presiding 1:00 Introductory Remarks. 1:05 219. Phenolic compounds accumulation in wild and domesticated cladodes from Opuntia spp.: Their relation with changes in their metabolism. A. Negre-Salvayre, F. Guéraud, M. Santos Díaz, A.P. Barba de la Rosa 1:30 220. Metabolic and microbiome innovations for improving phenolic bioactives for health. K. Shetty, D. Sarkar 1:55 221. Absorption, distribution, metabolism and excretion of orange juice flavanones in endurance trained athletes. A. Crozier 2:20 222. Safety of cocoa flavanol intake in healthy adults. J. Ottaviani 2:45 Intermission. 3:00 223. Polyphenols from fenugreek: Wellness and medicinal uses. D. Ghosh 3:25 224. Flavonoids in onion beef soups: Stability, reactivity and potential health benefits. M. Wang, Y. Zhao 3:50 225. Effect of phenolic compounds on sugar metabolism: Mechanism of protection against developing type 2 diabetes. G. Williamson 4:15 Concluding Remarks. Chemistry of Cellulosic Natural Products Hilton Union Square Franciscan A Section B S. Chang, Organizer, Presiding 1:00 Introductory Remarks. 1:05 226. Infrared imaging of cotton fiber bundles and products. M. Santiago, D. Hinchliffe, J.E. Rodgers 1:30 227. In situ synthesis and application of silver nanoparticles as an antimicrobial agent for cotton fibers. K.R. Fontenot, S. Nam, B.D. Condon 1:55 228. Alkaline extraction of residual hemicellulose in dissolving pulp and its properties. C. Kim, T. Floyd, T. Treasure, S. Kelley, S. Park 2:20 Intermission. 2:35 229. Multifunctional chitosan-based nanocoatings: Stopping oxygen and fire with renewable materials. J.C. Grunlan 3:00 230. Anti-flammable properties of casein with phosphorus and nitrogen containing flame retardants on cotton by layer-by-layer self assisted coating processing. S. Chang, B.D. Condon, J. Smith General Papers Hilton Union Square Franciscan B Section C N. P. Seeram, Organizer, Presiding H. Ma, Presiding 1:00 Introductory Remarks. 1:05 231. Non-targeted chemometric detection of adulterated olive oils by flow injection mass spectrometric fingerprints. D. Lijuan, W. Lu, L.L. Yu 1:30 232. Characterization of uranium exposure in sheep grazing near abandon uranium mines on the Navajo reservation. A.R. Lister, J.C. Ingram 1:55 233. U.S. Dairy Forage Research Center (DFRC) condensed tannin NMR database. W. Zeller, P. Schatz

2:20 234. Detecting and distinguishing among type 1 and type 2 Shiga toxins in human serum. C.J. Silva, M.L. Erickson-Beltran, C.B. Skinner, S.A. Patfield, X. He 2:45 Intermission. 3:00 235. Optical probe for the detection of a spoilage indicator in shrimp. R.A. Federico Perez, Z. Xue 3:25 236. Fate and transport of electronic waste degradation products in soil and water. S. Moller, A. Chaparadza 3:50 237. Magnetic-Encoded fluorescent multifunctional nanoprobes for multiplex pathogenic bacteria assay. E. Song 4:15 238. Normpack-The Swedish code for food packaging materials since year 1981. K. Salmen 4:35 239. Lycopene a panacea for sustainable man power for agricultural production in Nigeria: Determination of lycopene from water melon (Citrullus lanatus). S. Okonkwo 5:00 Concluding Remarks. Bio-based Gels & Porous Materials Biopolymer Organogels Spons by CELL, Cospons by AGFD, CARB, COLL, PMSE, POLY Advances in Resource Recovery & Conservation in Water Systems Spons by ENVR, Cospons by AGFD, CEI, GEOC Advances in Polysaccharides: Practice & Applications Novel Materials & Methodologies Spons by CELL, Cospons by AGFD, CARB, MPPG, PMSE, POLY Developments in the Fields of Celluloses & Lignocelluloses: In honor of Dr. Rajai Atalla Spons by CELL, Cospons by AGFD, ANYL, POLY Valorization of Renewable Resources & Residuals into New Materials & Multiphase Systems Spons by CELL, Cospons by AGFD THURSDAY MORNING April 6 General Papers Hilton Union Square Continental Parlor 9 Section A N. P. Seeram, Organizer, Presiding W. Liu, H. Ma, Presiding 8:00 Introductory Remarks. 8:05 240. Enhancement of catalytic activity and stability of crude Laccase extract in Silica Sol-Gel. J. Gill, V. Orsat, S. Kermasha 8:30 241. Stabilization and protection of retinyl palmitate in policosanol oleogels. Y. Tian, N. Acevedo 8:55 242. Rationale behind the near-ideal catalysis of Candida antarctica Lipase A (CAL-A) for highly concentrating ω-3 polyunsaturated fatty acids into monoacylglycerols. Z. Guo 9:20 243. Molecularly imprinted polymers based colorimetric-sers dual biosensor for the detection of atrazine in foods. B. Zhao, X. Lu 9:45 Intermission. 10:00 244. Chemical defence and novel biosynthetic pathways of phytoalexins in crucifers. Q. To, M. Pedras 10:25 245. RNA-seq reveals insight into the molecular mechanism of biocontol yeast antagonistic against aflatoxigenic Aspergillus flavus. S.T. Hua 10:50 246. Here come the potato shock troops: Investigating temporal resistance of potato tubers to microbial infection using antibacterial activity and metabolite profiling of wound-healing tissue extracts from contrasting cultivars. K. Dastmalchi, M.E. Perez Rodriguez, A. Mychak, J. Linn, A. Janakiraman, R.E. Stark 11:15 247. Disaggregation of amyloid beta peptides by ginnalin A, a glucitol-core containing gallotannin from red maple (Acer rubrum): Biophysical, bioanalytical, and cytotoxicity studies. X. Wang, H. Ma, Z. Li, F. Zhou, N.P. Seeram 11:40 Concluding Remarks.

Synthetic Biology in Food & Agriculture Hilton Union Square Franciscan A Section B N. Nitin, J. Talbert, R. S. Tiwari, Organizers, Presiding 8:00 Introductory Remarks. 8:10 248. Computational identification of new ingredients. C. Anderson 8:35 249. Emerging organism engineering industry. S. Reisinger 9:00 250. Human design of food and crops. J. Medford 9:25 251. Securing the global food web. M. Koeris 9:50 252. Recombinant bacteriophages serve as sensitive bacterial recognition elements. T.C. Hinkley, S. Nugen 10:15 253. FDA’s approach to the safety assessment and regulation of food ingredients. R. Merker 10:40 Discussion. Coffee & Cocoa Products Hilton Union Square Franciscan B Section C M. Granvogl, M. C. Qian, Organizers, Presiding 8:00 Introductory Remarks. 8:05 254. Molecularizing the taste of cocoa (Theobroma cacao). T.D. Stark, T. Hofmann 8:35 255. Influence of caffeine-polyphenol-melanoidin interactions on the bitter taste perception of coffee beverages. O. Frank, T. Hofmann 9:05 Intermission. 9:25 256. Characterization of key odorants of dark chocolate by means of the sensomics approach. C. Seyfried, M. Granvogl 9:55 257. New insight into the role of flavour precursors upon coffee roasting. T. Davidek, L. Poisson, F. Mestdagh, I. Blank Bio-based Gels & Porous Materials Aero-, Cryo- & Xerogels Spons by CELL, Cospons by AGFD, CARB, COLL, PMSE, POLY Advances in Resource Recovery & Conservation in Water Systems Spons by ENVR, Cospons by AGFD, CEI, GEOC Advances in Polysaccharides: Practice & Applications New Functional Materials Spons by CELL, Cospons by AGFD, CARB, MPPG, PMSE, POLY Developments in the Fields of Celluloses & Lignocelluloses: In honor of Dr. Rajai Atalla Spons by CELL, Cospons by AGFD, ANYL, POLY Valorization of Renewable Resources & Residuals into New Materials & Multiphase Systems Spons by CELL, Cospons by AGFD THURSDAY AFTERNOON April 6 General Papers Hilton Union Square Continental Parlor 9 Section A N. P. Seeram, Organizer, Presiding H. Ma, Presiding 1:00 Introductory Remarks. 1:05 258. Influence of pre-fermentation apple juice clarification on the chemistry of hard cider. S. Ma, A. Neilson, G. Peck, S.F. Okeefe, K. Hurley, A. Sandbrook, A. Stewart 1:30 259. Encapsulation of policosanol enriched sugarcane wax for food supplement application. S. Sittiwanichai, S. Boonyarattanakalin, S. Jarussophon, I. Sramala, W. Pinket, P. Pongwan, K. Kasemwong 1:55 260. Oxidation of olive oil and canola oil: Applications in organic chemistry. L. Callen, Z. Van Scyoc, D. Morelli, M. Glick 2:20 Intermission. 2:35 261. Investigation into the chemical properties of traditional and so-called drug-store varieties of pipe tobaccos and the impact of the US FDA's Substantial Equivalence (SE)

rules on the continued marketability of those products. J.H. Lauterbach 3:00 262. Significance of cooking oil to bioaccessibility of DDTs and PBDEs in raw and cooked fish. X. Mi, Y. Su, L. Bao, E. Zeng 3:25 263. Hydrogen peroxide quantitation in complex matrices – A fluorimetric method using Amplex Red. S. Chakraborty, A.L. Hill, G. Shirsekar, A. Afzal, G. Wang, D. Mackey, P. Bonello 3:50 264. Dye-Sensitized solar cell for STEM learning. P. Hill 4:15 265. Chiral monoterpene profiles of aromatic white wines. M. Song, C. Fuentes, A. Loos, E. Tomasino 4:40 Concluding Remarks. Coffee & Cocoa Products Hilton Union Square Franciscan A Section B M. Granvogl, M. C. Qian, Organizers, Presiding 1:00 266. Role of roasting conditions in the formation of bioactive chemicals in coffee. J. Moon, M. Kamiyama, T. Shibamoto 1:30 267. Trends in coffee and cocoa products and the complexity of described formulations. P. Son, V.A. Biehl, E.M. Altizer, A. Windhof, R.B. McWhirter

2:00 268. Chocolate and coffee: Benefits for heart and mind. J.A. Vinson 2:30 Intermission. 2:50 269. FTIR analysis of gasses emitted during roasting coffee. S. Amanuel, P. Catravas, J.D. Kehlbeck 3:20 270. Identification of coffee constituents with beneficial effects on cholesterol metabolism. V. Somoza, W. Hoffmann 3:50 Concluding Remarks. Bio-based Gels & Porous Materials Open-Porous Carbon Materials Spons by CELL, Cospons by AGFD, CARB, COLL, PMSE, POLY Advances in Resource Recovery & Conservation in Water Systems Spons by ENVR, Cospons by AGFD, CEI, GEOC Advances in Polysaccharides: Practice & Applications Preparation, Characterization & Applications Spons by CELL, Cospons by AGFD, CARB, MPPG, PMSE, POLY Developments in the Fields of Celluloses & Lignocelluloses: In honor of Dr. Rajai Atalla Spons by CELL, Cospons by AGFD, ANYL, POLY Valorization of Renewable Resources & Residuals into New Materials & Multiphase Systems Spons by CELL, Cospons by AGFD

AGFD Abstracts AGFD 1 Maple-Derived food bioactives in human health & diseases: The path forward Navindra P. Seeram, nseeram@uri.edu. Biomedical and Pharmaceutical Sciences, Coll. of Pharmacy, Univ. of Rhode Island, Kingston Maple syrup is a unique plant-derived natural sweetener which contains simple (primarily, sucrose) and complex (oligosaccharides) sugars, vitamins, minerals, amino acids, organic acids, phytohormones, and phytochemicals (primarily, phenolics). Other emerging maple-derived products include maple water (beverage applications), maple syrup extracts (functional food and nutraceutical applications), maple leaf/bark extracts (cosmetic and nutraceutical applications), as well as, more recently, isolated/synthetic compounds (e.g. quebecol; pharmaceutical applications). To date, several in vitro studies support the potential beneficial effects of these maple materials in a myriad of health areas including diabetes and metabolic syndrome, antibacterial, inflammation, gut health, and neuroprotection. Several published animal studies support the positive biological effects of maple syrup but, so far, there are no published human clinical studies. This review will summarize our group’s research on the aforementioned maple-derived materials as well as offer the author’s perspective on ‘the path forward’ for this promising botanical natural product. AGFD 2 Effect of the new high vacuum technology on the chemical composition of maple sap and syrup Luc Lagace, luclagace@centreacer.qc.ca, Marie-Lou Deschênes, Nathalie Martin, François Ethier, Maxime Beaudoin, Jessica Houde, Stephane Corriveau, Mustapha Sadiki. Centre ACER, Saint-Hyacinthe, Quebec, Canada Maple syrup is produced from the concentration of maple sap which is collected from maple trees during the spring season. Techniques used to produce maple syrup have considerably evolved over the last decades making them more efficient and economically profitable. However, these advances must respect composition and quality standards as well as authenticity of maple products. Recently, a new and improved high vacuum technology was proposed to reach higher levels of sap yield. The aim of the present study was therefore to evaluate the effect of this new high vacuum technology on the yield of sap and on sap and syrup chemical composition. Sap yield was monitored during the 2013 and

2014 seasons for high vacuum systems (25 – 28 In-Hg) and compared to control systems (20 In-Hg). Samples of sap and corresponding syrup were also collected from high vacuum and control systems for chemical analysis. Results on pH, color, flavor, minerals, sugars, organic acids, total polyphenols, total nitrogen, abscisic acid and auxin (Indol-3-acetic acid) were obtained for all samples and used to compare the high vacuum technology to control and to ranges of previously published values. Changes in chemical composition and sap yield associated to the use of the new high vacuum technology will be discussed in the context of maple products quality and purity. AGFD 3 Maple sugar, an unexplored maple food product: UFLC-TOF-MS/MS Characterization and neuroprotective activities of phenolics Yongqiang Liu, yongqiang_liu@uri.edu, Kenneth Rose, Navindra P. Seeram. Dept of Biomedical and Pharmaceutical Sciences, Coll. of Pharmacy, Univ. of Rhode Island, Kingston Maple sugar, produced from the popular natural sweetener, maple syrup, has not been investigated for its phytochemical constituents. Herein, UFLC-TOF-MS/MS analyses using authentic standards (previously isolated from maple syrup by our laboratory), revealed over fifteen phenolic compounds primarily, lignans, namely, guaiacylglycerol-β-O-4′-dihydroconiferyl alcohol, syringaresinol, leptolepisol D, and secoisolariciresinol, from a phenolic-enriched maple sugar ethyl acetate extract. In addition, several compounds were isolated and evaluated for their neuroprotective effects in β-amyloid induced neurotoxicity in Caenorhabditis elegans. The presence and levels of these bioactive compounds in maple sugar warrants its further investigation as a functional food. AGFD 4 Phenolic-enriched Maple Syrup Extract (MSX) inhibited the formation of advanced glycation end-products through its antioxidation capacity Weixi Liu2, weixi_liu@my.uri.edu, Hang Ma1, Zhengxi Wei1, Joel Dain2, Navindra P. Seeram1. (1) Dept of Biomedical and Pharmaceutical Sciences, Coll. of Pharmacy, Univ. of Rhode Island, Kingston (2) Chemistry Department, Univ. of Rhode Island, Kingston Advanced glycation end-products (AGEs) have been linked to several chronic diseases including diabetic

complications and neurodegenerative disorders. Previously, our group reported that a phenolic-enriched maple syrup extract (MSX) inhibited the formation of AGEs in vitro. However, the underlying mechanism of such inhibition remains unclear. Published data suggest that phenolic-rich plant foods, show promise as natural anti-AGE agents due to their anti-oxidation capacities. Therefore, herein, we investigated the anti-AGE and anti-oxidation effects of MSX using a combination of biochemical and biophysical methods. Bovine serum albumin (BSA) glycation assay and G.K. peptide assays showed that MSX (at concentrations of 50-500 µg/mL) reduced AGEs formation at both middle and late stages of glycation. Circular dichroism and differential scanning calorimeter analyses demonstrated that MSX maintained the structure of BSA during glycation. MSX also exhibited free radical scavenging and antioxidation capacity as shown by the DPPH assay and electron paramagnetic resonance measurement, respectively. In addition, the intracellular levels of reactive oxygen species (ROS) were reduced in normal human colon CCD-18Co cells treated with MSX indicating the inhibitory effects of the extract against intracellular oxidative stress. Overall, this study supports the anti-AGE and antioxidation effects of MSX and warrants its further investigation as a dietary agent against diseases mediated by glycation and oxidative stress. AGFD 5 Synthesis and characterization of the bioactivity of quebecol and its analogs Normand Voyer1,2, normand.voyer@chm.ulaval.ca, Sebastien Cardinal1,2, Corinne Bouchard1,2, Daniel Grenier3. (1) Dept of Chem, Univ Laval, Ste Foy, Quebec, Canada (2) PROTEO, Quebec City, Quebec, Canada (3) Faculté de médecine dentaire, Université Laval, Quebec City, Quebec, Canada A new polyphenolic compound formed during maple syrup processing from acer saccharum’s sap, quebecol, has been recently reported1. Its structural similarity with common bioactive agents and its potential bioactive and antioxidant properties lead our group to work on the total synthesis of quebecol. Our synthetic approach involves two key steps. The first one consists of a C-1 Wittig type homogation reaction, a Ramirez olefination, on an α-ketoester to produce a dibromoalkene analog. This product is used in the second key step: a double Suzuki-Miyaura cross-coupling with the appropriate arylboronic acid using conditions optimised for hindered systems. This efficient and convenient strategy has led us to prepare quebecol on a large scale2. Moreover, this convergent synthetic route allowed us to prepare a series of analogs of quebecol. In this presentation, we will present the synthesis of quebecol and its analogs, as well as their anti-inflammatory activity. AGFD 6 Unraveling the complex carbohydrates in maple syrup David C. Rowley, drowley@uri.edu, Jiadong Sun, Hang Ma, Navindra P. Seeram. Dept of Biomedical and Pharmaceutical Sciences, Coll. of Pharmacy, Univ. of Rhode Island, Kingston Maple syrup is a plant-derived natural sweetener that is popularly consumed worldwide. While the vast majority of published studies on maple syrup have primarily focused on its phenolic constituents, there is paucity of data on the complex carbohydrates found in this natural product. Our attention has recently focused on the isolation and identification of complex carbohydrates present in maple syrup. In the current study, four polysaccharides were obtained from maple syrup via ethanol precipitation, dialysis, and anion exchange chromatography. The structures of isolated polysaccharides were characterized by chemical analyses including glycosyl composition analysis and glycosyl linkage determination, and spectroscopic analyses including 1D and 2D nuclear magnetic resonance spectroscopy. A neutral polysaccharide was characterized as inulin with a broad molecular weight distribution, representing the first isolation of this complex carbohydrate with prebiotic property from a xylem sap. In addition, two acidic polysaccharides with structural

similarity were identified as arabinogalactans derived from rhamnogalacturonan type I pectic polysaccharides. AGFD 7 Introduction of Korean foods and beverages Choon H. Do1, choondo@sunchon.ac.kr, Jong C. Park2, Soonsil Chun3. (1) Korean Chemical Industry Specialists Association, Busan, Korea (Rep. of) (2) Dept of Oriental Medicine Resources, Sunchon National Univ., Suncheon, Jeonnam, Korea (Rep. of) (3) Dept of Food and Nutrition, Sunchon National Univ., Suncheon, Jeonnam, Korea (Rep. of) Traditional foods and beverages for a country or a ethnological group are originated from the availability of agricultural products, natural environment and their culture. The uniqueness of Korean foods beverages are also the results of these parameters. Korean have known that foods are not just nutrition but also helpful for health. Main sources for Korean foods are as follows: for carbohydrates, rice, barley, potatoes; for proteins, fishes, beef, pork, chicken and pheasant meat ; for vegetables, Chinese cabbage, radish and various edible wild vegetables; for oils, sesemi oil, perrilla oil and soy oil. Spicery, such as hot pepper paste, soybean paste, soy sauce, pepper and garlic is very important ingredients in Korean foods. Various salted fishes and shrimps are essential for many Korean dishes. Marine products such as various fishes, sea weeds and shell fishes are important, too. Scientific compilation and understanding on Korean foods started from19th century. Systematic appreciation on the Korean foods started after the independence of S. Korea. Study by chemical approach on the Korean foods and beverages emerged recently. Agencies and Inst.s for Korean foods and beverages were also established to keep tradition, sustan and advance the Korean foods and beverages. More detailed will be discussed in the talk. AGFD 8 Evaluation of metabolites from lactic acid bacteria originated from kimchi JongHee Lee, leejonghee@gmail.com. World Inst. of Kimchi, GwangJu, GwangJu, Korea (Rep. of) Lactic acid bacteria produce diverse functional metabolites in fermented foods. Food fermentation improves long-term storage and increases contents of active metabolites, thereby contributing to human health. Various studies have shown that fermented foods exhibit enhanced health-promoting effects. Identification of metabolites from fermented foods is necessary to elucidate the fermentation mechanism, taste, flavour, and additional active compounds. However, little is known regarding metabolites and the fermentation process in the fermented food. Identification of metabolites from various lactic acid bacteria is challenging, even by untargeted metabolomics analyses. In untargeted metabolomics, the development of liquid chromatography (LC)-mass spectrometry (MS) and gas chromatography (GC)-MS technologies has proven useful. Moreover, advancements in bioinformatics analysis have supported the identification of molecules by MS. Indeed, MassBank, METLIN (XCMS), Human Metabolome Database (HMDB), Metabosearch, MS-DIAL, and MZmine are becoming useful tools for identifying metabolites in untargeted metabolome studies. In this study ,culture of a lactic acid bacterium isolated from kimchi, was analysed by liquid chromatography-tandem mass spectrometry and analysis of metabolite with principal component analysis and identified with the MS-DIAL program, using the MassBank database to analyzed metabolites produced during fermentation. AGFD 9 Metabolomic analysis and screening of active compounds from edible wild herbs in Korea Joong-Hyuck Auh, jhauh@cau.ac.kr. Chung-Ang Univ., Ansung, Korea (Rep. of) Edible wild herbs have been traditionally used as food ingredient in Korea. Wild herbs are consumed as fresh or dried and getting focus due to high fiber content, minerals and various phytochemicals with pharmacological activities. Approximately 850 kinds of wild herbs has been known in Korea, and Actinidia arguta, Pimpinella brachycarpa, Ledebouriella seseloides, Aruncus dioicus and Solidago

virgaurea are popular edible species among them. A. arguta which belongs to Actinidia contains more than 60 species, is largely distributed in Asia and usually collected in spring. P. brachycarpa is in the Umbelliferae family was reported to treat fatty liver and atherosclerosis. L. seseloides is traditionally used as medicinal herbs for colds and headaches. A. dioicus is known to possess anti-oxidative and anti-aging activity with monoterpenoids and flavonoids. Solidagosaponins, solidagoic acids and diterpenes in S. virgaurea was reported to exert anti-melanogenic and anti-bacterial effect. In this study, we compared the physiological activities of Korean wild herbs and metabolomic analysis clearly revealed the different metabolites contributing specific activity of each edible wild herbs. Activity guided fractionation of herb extract was also attempted to screen / identify active metabolites based on metabolomic analysis. AGFD 10 Isolation and characterization of lactic acid bacteria from naturally fermented Korean sourdough Nam Soo Han1, namsoo@cbnu.ac.kr, Chung-Kil Park 2, Sangmin Shim2, Jin-Ho Seo3. (1) Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National Univ., Cheongju Chungbuk, Korea (Rep. of) (2) Research Inst. of Food and Biotechnology, SPC Group, Seoul, Korea (Rep. of) (3) Dept of Agricultural Biotechnology and Center for Food and Bioconvergence, Seoul Natl Univ, Seoul, Korea (Rep. of) Sourdough is a flour and water mixture fermented by lactic acid-producing bacteria (LAB) and yeasts. Fermenting sourdough positively influences the dough’s properties by improving its volume, texture, and flavor. In Korea, a traditional sourdough has been used to make a sponge-like cake. To prepare the sourdough, nuruk, a wheat flour preparation that is inoculated with environmental microorganisms is mixed with rice (or wheat) flour and incubated. To date, there have been few experimental studies carried out to isolate and characterize LAB from Korean sourdough. Therefore, the aims of this study were the LAB diversity analysis of Korean traditional sourdough and characterization of isolated strains for development of starter cultures for sourdough production. For this, the microbial diversity was analyzed in fermented products as well as raw materials during fermentation of Korean sourdoughs by employing genotypic (RAPD-PCR, RT-qPCR, PCR-DGGE) and phenotypic (VITEK2 Compact system) methods. First, a quantitative assay using a real-time polymerase chain reaction (RT-qPCR) method was developed. Several primers were designed to detect individual species, based on the sequence information obtained from National Center for Biotechnology Information (NCBI). It was demonstrated that each primer set bound to its target microorganisms without cross reactivity. The newly developed method showed a strong correlation with the result obtained by a colony-forming counting method. As results, Lactobacillus sanfrnaciscensis was the most dominant species, representing 56% of the isolates followed by Lb. curvatus (27%) and Lb. brevis (9%). LAB such as Lb. plantarum, Lb. sakei and Pediococcus pentosaceaus were also detected. Next, genotyping and phenotyping analyses at the strain level demonstrated that Korean sourdough possesses various biotypes of L. sanfranciscensis strains. These strains were clustered into 5 subtypes (genotyping) or 7 subtypes (phenotyping). In summary, this strategy to construct novel primers reduced the chance of cross amplification and was able to identify the desired strain. The various strains isolated in this study can be used to develop a sourdough starter after analysis of their fermentation characteristics. AGFD 11 Lactic acid bacteria isolated from kimchi as a modulator of gut microbiota in diet-induced obese mice Hak-Jong Choi, hjchoi@wikim.re.kr. Microbiology and Functionality Research Group, World Inst. of Kimchi, Gwangju, Korea (Rep. of) Gut microbiome have recently provided evidence that gut microbiota are

capable of greatly influencing all aspects of physiology, including obesity. Accumulating results have shown that the mechanisms by which lactic acid bacteria reduce obesity are associated by alteration of microbial composition. Two probiotics candidates, Pediococcus inopinatus WIKIM27 (PI) and Lactobacillus sakei WIKIM31 (LS) isolated from kimchi were individually administrated to high fat diet (HFD)-fed mice for 10 weeks. Supplementation of PI and LS reduced body weight gain and body fat mass accumulation and improved liver function. Weighted UniFrac analysis based on next-generation sequencing of cecal bacterial 16S rRNA genes using an Illumina MiSeq instrument showed that both PI and LS improved the overall structure of the HFD-disrupted gut microbiota. Redundancy analysis exhibited that abundances operational taxonomic units (OTUs) of commensal probiotics such as Bacteroides and Akkermansia were increased by PI and LS administration, respectively. In addition, increases of Bacteroides and Akkermansia OUT significantly correlated with several host obesity-related parameters such as body weight gain and adipokines. In this presentation, we will discuss the current knowledge how the probiotics can influence the gut microbiota and the potential use of probiotics isolated from fermented foods in obesity for therapeutic purposes. AGFD 12 Structure and function of garlic derived organo-sulfur compounds Taiichiro Seki, tseki@brs.nihon-u.ac.jp, Takashi Hosono. Chemistry and Life Science, Nihon Univ., Fujisawa, Kanagawa, Japan Garlic (Allium sativum L.) is an important component of Korean foods such as kimchi. Garlic is one of the oldest plants used as a medicinal plant. The compounds unique to garlic are sulfur-containing amino acids present in a bulb. Upon damaging the cellular structure of garlic by cooking, these sulfur-containing amino acids are transformed immediately into volatile organosulfur compound, allylthiosulfinate (allicin) by C-S lyase, followed by formation of several allyl sulfides with non-enzymatic reactions. These allyl sulfides exhibit potent physiological functions in our body. These organosulfur compounds are also characteristic odor components of garlic as well as the foods containing garlic as ingredients. In this paper, we will discuss the structure and function of garlic derived compounds, especially focusing on its preventive effect on life-style related diseases. Thromboembolism such as myocardial and cerebral infarction is the final outcome of life-style related diseases; these are the significant cause of death in the industrialized countries. Thromboembolism is also an important disease to worsen the quality of life (QOL). We identified methyl allyl trisulfide (MATS) and diallyl trisulfide (DATS) as the potent antithrombotic compounds derived from garlic. Oral administration of MATS or DATS to mice attenuated the laser-induced thrombus formation in mesenteric blood vessels ex vivo. MATS and DATS suppressed platelet aggregation in vitro by inhibiting arachidonic acid metabolism or Akt signaling pathway. DATS is also the potent anticancer compound derived from garlic. We found that DATS inhibits a certain cancer cell proliferation through the induction of apoptosis. As causative for the apoptosis, we demonstrated that oxidative modification of specific cysteine residues in β-tubulin by DATS to S-allyl cysteine. DATS also inhibited the phase 1 enzyme activity/expression such as CYP2E1 and induced the phase 2 enzyme including GST, suggesting that DATS might contribute to the anticarcinogenic property of garlic. In summary, our results indicate that garlic derived sulfur compounds may contribute to our health. We also discuss the novel aspect of the molecular mechanism in the prevention of life-style related diseases by garlic. AGFD 13 Reduction of food hazards in Maillard reaction based Korean food model systems Kwang G. Lee, kwglee@dongguk.edu. Dongguk Univ., Jung Gu Seoul, Korea (Rep. of) In this study, reduction of various food hazards such as furan, ethyl carbamate (EC), and 4-methyl imidazole (4-MI) was proposed and carried out

using Maillard reaction based food model systems. Furan, 4-MI, and ethyl carbamate (EC) are naturally occurring possible carcinogens found in heat-treated and fermented foods, respectively. Furan and 4-MI are classified as a possible (Group 2B) and EC is listed as probable carcinogen (Group 2A) by IARC. Due to their carcinogenicity many researches have been conducted to develop analytical method from various food matrices such as soybean paste (Doenjang), soy sauce and vinegar. Furan model systems consisting of monosaccharides (0.5 M glucose and ribose), amino acids (0.5 M alanine and serine) and/or 1.0 M ascorbic acid were heated at 121°C for 25 min. The effects of food additives (each 0.1 M) such as metal ions (iron sulfate, magnesium sulfate, zinc sulfate and calcium sulfate), antioxidants (BHT and BHA), and sodium sulfite on the formation of furan were measured. The level of furan formed in the model systems was 6.8–527.3 ng/ml. The level of furan in the model systems of glucose/serine and glucose/alanine increased 7–674% when food additives were added. The formation and reduction of furan using a soy sauce model system were investigated in the present study. 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. For the EC, Doenjang model system was prepared to determine the reduction of EC in fermented foods. Doenjang was made in laboratory by standardized the manufacturing process. The precursors of EC such as citrulline, ethanol and urea were added to Doenjang with and without urease. The concentrations of EC in Doenjang model were analyzed by Gas Chromatography-Mass Spectrometry/ Selective Ion Monitoring mode (GC-MS/SIM) during a fermentation period. The concentration of 4(5)-MI in the soy sauce model system with 5% (v/v) caramel colorant III was 1404.13 µg/L. The reduction rate of 4(5)-MI level with the addition of 0.1M additives followed in order: iron sulfate (81%) > zinc sulfate (61%) > citric acid (40%) > gallic acid (38%) > ascorbic acid (24%) > magnesium sulfate (13%). AGFD 14 Detection of Escherichia coli in drinking water using engineered bacteriophage Anqi Chen, ac939@cornell.edu. Dept of Food Science , Cornell Univ. , Ithaca, NY This research focuses on genetically engineered bacteriophage (phage) for the rapid detection of Escherichia coli (E. coli) in drinking water. Two projects were carried out: detection of E. coli detection in drinking water using glucose meter and with carbon quantum dots (CQDs), respectively. In the first project, after T7lacZ engineered phage lysis of E. coli cells, beta-galactosidase (β-gal), an intercellular enzyme, was released into environmental media. β-Gal cleaved lactose into galactose and glucose, which was quantified using personal glucose meter (PGM). The concentration shown on PGM is a good indication of the concentration of E. coli in drinking water. The second project is based on the same mechanism (β-gal release from E. coli cells by phage infection) except for the application of carbon quantum dots (CQDs). Phage was used to lyse the bacterial cells and overexpress the enzyme, β-gal. The substrate of β-gal, 4-nitrophenyl- β-D-glucuronide (PNPG) was transformed into p-nitrophenol (PNP), which is a strong absorber to influence the CQDs fluorescence intensity. The E. coli concentration can be determined through the degree of weakened absorption of fluorophores. Both of these two approaches are rapid and reliable tests for E. coli detection in drinking water. They will improve food safety technologies by providing rapid and facile methods for detecting pathogenic bacteria, E. coli. AGFD 15 Detection of 2,4-dichlorophenoxyacetic acid in food using molecularly imprinted polymers–surface enhanced Raman spectroscopy Zhong M. Hua, marti.a.hua@gmail.com. Food

Nutrition and Health, Univ. of British Columbia, Vancouver, Canada 2,4-Dichlorophenoxyacetic acid (2,4-D) is a systemic chlorophenoxy herbicide widely used in Canada to control broadleaf weeds in residential and agricultural environments. Maximum residue limits of 2,4-D in some agri-foods are 0.01 ppm, leading to the demand of developing sensitive and accurate detection methods. In this thesis project, 2,4-D templated molecularly imprinted polymers (MIPs) were synthesized using bulk polymerization method. The synthesized MIPs showed good selectivity and binding capacity with ten folds higher adsorption to 10 ppm of 2,4-D, compared to that of non-imprinted polymers (NIP). The MIP/NIP adsorption equilibrium was achieved within 5 min for 100 ppm 2,4-D. Then, 300 mg of MIPs were used to prepare a solid phase extraction (SPE) column for extracting the 2,4-D residues from pre-treated food samples. (Followings are in progress now) The recovery rate of the column will be analyzed by high performance liquid chromatography coupled with a diode array detector. Using homemade gold nanoparticles as the substrate, the eluates from MIPs-SPE will be tested via surface enhanced Raman spectroscopy (SERS). The collected SERS spectra will be analyzed by chemometrics, and 2,4-D residue levels in samples will be quantified accordingly. It is expected that the limit-of-quantification (LOQ) is less than 0.01 ppm and limit-of-detection (LOD) is less than 0.005 ppm. The overall turnaround time for determining each batch of samples should be within 20 min, and multiple food samples can be analyzed in a high-throughput manner. This MIPs-SERS biosensor has the potential to be applied to determining 2,4-D residue in agri-foods. AGFD 16 BG-4, a novel bioactive peptide from Momordica charantia, inhibits lipopolysaccharide-induced inflammation in THP-1 human macrophages Lynsey D Jones1, ljone105@utk.edu, Philipus Pangloli1, Hari Krishnan2, Vermont P P. Dia1. (1) Food Science and Tech., Univ. of Tennessee, Knoxville (2) USDA-ARS, Columbia, Missouri Chronic inflammation has been associated with development of difference malignancies including neurodegenerative diseases and cancer. Naturally occurring compounds with anti-inflammatory effects is an attractive way to prevent diseases associated with inflammation. BG-4 is a novel peptide isolated from the seeds of bitter melon (Momordica charantia) with potent trypsin inhibitory activity. The objectives of this research is to evaluate the capability of BG-4 to inhibit lipopolysaccharide(LPS)-induced inflammation in THP-1 human macrophages. THP-1 human macrophages were pre-treated with different concentrations of BG-4 for 8 h and challenged with LPS for 16 h. The anti-inflammatory effects were evaluated by measuring the secretion of pro-inflammatory cytokines IL-1β, IL-6 and TNF-α and compared to untreated THP-1 macrophages. The mechanism of action was explored using the NF-κB signaling pathway. BG-4 pre-treatment led at 50 µg/mL reduced production of IL-1β by 65.8%, IL-6 by 88.4% and TNF-α by 50.7%. BG-4 also decreased the nuclear translocation of p65 NF-κB subunit as measured by immunofluorescence microscopy. Our data indicates the potential of BG-4 to prevent diseases associated with aberrant and uncontrolled inflammation. AGFD 17 Investigation of antioxidant capacity and bioactive chemicals in South Carolina grown peaches Ryan F. Ramey1, rframey@g.clemson.edu, Feng Chen2, lina wang1, Christina zhang1, Andrew McCullogh1, Ashley Burgess1, trinh nguyen1. (1) Clemson Univ., Clemson, SC (2) Clemson Univ, Clemson, SC South Carolina is one of the largest agricultural producers of the peach fruit (Prunus Persica) in the US. In this study, some bioactive compounds and antioxidant capacities of six different varieties of South Carolina peaches, including three cultivars of white flesh and three cultivars of yellow flesh, were analyzed. Total phenolic content (TPC) and total flavonoid content (TFC) that were analyzed by the Folin-Ciocalteu assay and the aluminum chloride colorimetric method, respectively,

and total anthocyanin content that was determined by pH differential method, as well as the antioxidant capacity in terms of ABTS and DPPH radical scavenging activities, were evaluated based on the weight of fresh fruit. This research showed that the yellow peaches on average contained higher contents of TPC and TFC as well as antioxidant capacity, with the maximum values in 0.927 mg/GAE/g, 1.365 mg/QE/g, and 2.436g/TE/g, respectively. In contrast, it was observed that the white peaches had a higher anthocyanin content on average with the highest value at 2.942 mg/g of cyandin-3,5- diglucocide. Five specific phenolic compounds in the peaches were also characterized by an Agilent 1200 series high performance liquid chromatography (HPLC), including vanillic acid, chlorogenic acid, epicatechin, ferulic acid, and iso-ferulic acid. These results indicate that South Carolina grown peaches contain a viable amount of bioactive compounds and possess strong bioactivities, of which consumption could lead to health benefits. AGFD 18 Isolation and structure elucidation of bioactive compounds from Garcinia buchananii seeds Benedikt Stiglbauer, b.stiglbauer@arcor.de, Timo D. Stark. Food Chemistry, TU Munich, Freising, Germany Crude extracts from the seeds, leaves, bark, and root of Garcinia species are traditional medications of diarrhea and dysentery, abdominal pain, and a range of infectious diseases in Asia and Africa. These traditional medications are extracted in beverages (juice and alcohol), and consumed as aqueous extracts. Additional ingestion methods include tea infusions, and chewing directly the root and stem bark. These uses led to a number studies investigating Garcinia species. Garcinia buchananii stem bark extract exhibits antidiarrheal and antinociceptive effects. The investigation of leaf, root and stem also led to the discovery of numerous compounds including polyisoprenylated benzophenones, xanthones, flavanoides and biflavanoids, mainly biflavanones. Many of these compounds showed strong in vitro antioxidative activities. Up to this point no study was conducted concerning the compounds in seeds of Garcinia buchananii. In order to isolate and identify major compounds from the seeds an aqueous ethanolic extract was fractionated using RP-MPLC and RP-HPLC. UPLC-ESI-TOF MS with simultaneous acquisition of low- and high-collision energy mass spectra (MSe), 1- and 2D-NMR, and circular dichroism (CD) spectroscopy led to the unequivocal identification of four 3,8’’-linked biflavanones and biflavanon-O-glycosides respectively. (2R,3S,2’’R,3’’R)-GB-2-7’’-O-β-D-glucopyranoside and (2R,3S,2’’R,3’’R)-manniflavanone were already described in other organs of G. buchananii and (2R,3S,2’’R,3’’R)-GB-1-7’’-O-β-D-glucopyranoside was so far only identified in Clusia paralicola. (2R,3S,2’’R,3’’R)-GB-2-7’’-O-β-D-glucopyranoside-6’’’’-malonate represents a new compound and its structure elucidation by means of spectroscopic data interpretation will be described in detail. AGFD 19 Further investigations into the neuroprotective effects of a phenolic-enriched Maple Syrup Extract (MSX) Hang Ma1, hang_ma@uri.edu, Nicholas DaSilva1, Shelby Johnson1, Weixi Liu2, Joel Dain2, Navindra P. Seeram1. (1) Dept of Biomedical and Pharmaceutical Sciences, Coll. of Pharmacy, Univ. of Rhode Island, Kingston (2) Chemistry Department, Univ. of Rhode Island, Kingston Our group and others have reported on the potential neuroprotective effects of maple syrup against Alzheimer’s disease (AD) and amyotrophic lateral sclerosis. Herein, we sought to further evaluate the anti-AD effects of a food-grade phenolic-enriched maple syrup extract (MSX) using biophysical, in vitro, and in vivo assays. MSX (30-500 µg/mL) inhibited acetylcholinesterase by 8.4 to 43.3% and reduced Aβ fibrillation (Thioflavin T assay) in a concentration dependent manner (18.9-63.5% reduction from 50-500 µg/mL). The anti-Aβ fibrillation effects of MSX were further supported by transmission electron microscopy, circular dichroism, dynamic light scattering, and zeta potential assays. MSX (50 and 100 µg/mL)

decreased H2O2-induced nitric oxide production in murine BV-2 microglial cells by 10 and 22.1%, respectively, and reduced the media levels of inflammatory cytokinesincluding IL-6, PGE2, and TNFα by 19.9, 74.8, and 87.6%, respectively. MSX (100 µg/mL) also reduced the cytotoxicity of human SH-SY5Y neuronal cells after exposure to BV-cells conditioned media and increased the cell viability of the SH-SY5Y cells by 17.7%. MSX (100 µg/mL) protected Caenorhabditis elegans from Aβ induced neurotoxicity and paralysis and increased the lifespan of C. elegans by 10.4%. Therefore, the data accumulated from the current study supports further investigation of the anti-AD effects of MSX in rodent models. AGFD 20 Maple syrup reduces neurodegeneration in C. elegans models of amyotrophic lateral sclerosis Constantin Bretonneau1,2, Catherine Aaron1, Gabrielle Beaudry1, Martine Therrien3, Alexander J. Parker1,2, ja.parker@umontreal.ca. (1) Centre de Recherche du Centre , Hospitalier de l’Université de Montreál, Canada (2) Dept of Neuroscience, Univ. of Montreál, Canada (3) Dept of Pathology and Cell Biology, Univ. of Montreál, Canada Amyotrophic lateral sclerosis (ALS) is a late onset degenerative disorder characterized by a progressive and selective loss of motor neurons in the brain and spinal cord. Using the nematode C. elegans, we have created models for mutant TDP-43 and FUS linked ALS, and these animals display age-dependent motility defects accompanied by degeneration of motor neurons. We have developed an in vivo drug screening platform to identify molecules or dietary conditions that ameliorate degenerative phenotypes in our simple ALS models. We previously showed that supplementation of the worm’s diet with different types of sugar, including glucose and sucrose, improved motor function and neuronal integrity in several neurodegeneration models. To expand upon these findings, we investigated maple syrup, a widely available product that contains high levels of sugar as well as phenols. We discovered that transgenic TDP-43 and FUS animals treated with maple syrup had less motor problems and decreased neurodegeneration. We have investigated the relative contributions of phenols isolated from maple syrup for their ability to suppress mutant TDP-43 and FUS phenotypes in our ALS models. Our data suggests that select compounds from maple syrup may be neuroprotective, warranting investigation in mammalian systems. An update of our research will be presented. AGFD 21 Phenolic rich maple syrup extracts synergize with antibiotics Nathalie Tufenkji, nathalie.tufenkji@mcgill.ca, Vimal Maisuria. Dept Chemical Engineering, McGill Univ., Montreal, Canada The World Health Organization identified antimicrobial resistance as a severe and rapidly growing threat to global health that could undermine decades of progress in combating infectious diseases and preventing healthcare related infections. The true cost of antibiotic resistance will be 300 million premature deaths and up to $100 trillion in global economic losses by 2050. The declining repertoire of useful drugs motivates the need to identify novel approaches to limit the use and maintain effectiveness of antimicrobials/antibiotics. We showed that a phenolic rich extract from maple syrup (PRMSE) can make disease-causing bacteria more susceptible to common antibiotics. PRMSE was obtained by solvent extraction of commercial maple syrup. Our tests showed that PRMSE gave a major boost to the commonly used antibiotics, ciprofloxacin and carbenicillin, in killing Gram-negative clinical strains of Escherichia coli, Proteus mirabilis and Pseudomonas aeruginosa. Amongst the phenolic constituents of PRMSE, catechol exhibited strong synergy with the antibiotics. PRMSE also acted synergistically with antibiotics in inhibiting and destroying biofilms, which are common in difficult-to-treat infections, such as catheter-associated urinary tract infections. This strong synergy between PRMSE and selected antibiotics resulted in up to a 97% decrease in the amount of antibiotic needed to halt bacterial growth. Thus, PRMSE can be used

as an antibiotic synergizer/potentiator for treatment of different types of bacterial infections. The mechanisms for the observed synergy of PRMSE with antibiotics will be discussed. The proposed synergism-based treatment may expand the spectrum of existing antimicrobials, prevent the emergence of resistant strains, and minimize potential cytotoxicity due to high antibiotic doses. AGFD 22 Symbiotic maple saps minimize disruption of the mice intestinal microbiota after oral antibiotic administration Riadh Hammami1, Nour B. Abdallah1, Julie Barbeau2, Ismail Fliss1, Ismail.fliss@fsa.ulaval.ca. (1) STELA Dairy Research Centre, Inst. of Nutrition and Functional Foods, Université Laval, Quebec City, Canada (2) 2Fédération des Producteurs Acéricoles du Québec, Longueuil, Canada This study was undertaken to evaluate the in vivo impact of new symbiotic products based on liquid maple sap or its concentrate. Sap and concentrate, with or without inulin (2%), were inoculated with Bifidobacterium lactis Bb12 and Lactobacillus rhamnosus GG valio at initial counts of 2 - 4 x 108 cfu mL-1. The experiments started with intra-gastric administration of antibiotic (kanamycin 40 mg in 0.1 cc) (to induce microbiota disturbance and/or diarrhea) to 3-to-5-week-old C57BL/6 female mice followed by a combination of prebiotic and probiotics included in the maple sap or its concentrate for a week. The combination inulin and probiotics in maple sap and concentrate appeared to minimize the antibiotic-induced breakdown of mice microbiota with a marked effect on bifidobacterium and bacteroides levels, thus permitting a more rapid re-establishment of the baseline microbiota levels. Results suggest that maple sap and its concentrate represent good candidates for the production of non-dairy functional foods. AGFD 23 Food grade phenolic-enriched maple syrup extract (MSX) exerts protective effects against diet-induced hepatic-steatosis in mice Angela Slitt, angela_slitt@uri.edu, Hang Ma, Nicholas DaSilva, Cameron Picard, Marisa Pfohl, Emily Martell, Maxine Abustan, Navindra P. Seeram. Dept of Biomedical and Pharmaceutical Sciences, Coll. of Pharmacy, Univ. of Rhode Island, Kingston Obesity, diet, and insulin resistance are major risk factors for Non-alcoholic fatty liver disease (NAFLD). NAFLD is considered to a spectrum of disease – ranging from simple steatosis to non-alcoholic steatohepatitis (NASH). According to the American Liver Foundation, approximately 25% of people in the US have NAFLD. In addition to liver disease, NAFLD is associated with risk for coronary vascular disease. Multiple mechanisms are implicated in obesity-induced NAFLD and inflammation is considered to be a contributing factor for the progression from simple steatosis to NASH. Our previous work has demonstrated that a phenolic enriched maple syrup-derived extract (MSX) exerts anti-inflammatory activity in LPS-stimulated RAW264.7 macrophages as well as anti-lipogenic effects in murine and human-derived mature adipocytes. We hypothesized that MSX supplementation would protect against markers of diet-induced obesity and inflammation. Adult male C57BL/6 mice were fed either 10% kCal (LFD) or 45% kCal (HFD) diet alone or in combination with 0.5% MSX for 8 weeks. Mice were pair-fed to control for issues with palatability. Compared to LFD feeding, the HFD increased body weight, adipose tissue mass, and liver lipid content. HFD feeding for 8 weeks did not significantly alter serum lipid content. Mice fed MSX in combination with the LFD or HFD had significantly lower body weight, adipose tissue mass, and hepatic steatosis. Preliminary findings also indicate that MSX decreased serum IL-6 and hepatic inflammation (as visualized by histopathology). Studies are ongoing to evaluate hepatic gene and protein expression. In summary, MSX appears to have anti-inflammatory and lipogenic effects in mice and may exert protective effects against diet-induced metabolic stress.

AGFD 24 Substituting sucrose for an equivalent amount of maple syrup and other natural sweeteners reduces metabolic syndrome and liver steatosis in a rat model of diet-induced obesity Marion Valle1,2, Philippe St-Pierre1,2, Geneviève Pilon1,2, Fernando F. Anhê1,2, Thibault Varin1,2, André Marette1,2, Andre.Marette@criucpq.ulaval.ca. (1) Quebec Heart and Lung Inst., Laval Univ., Quebec City, Canada (2) Inst. for Nutrition and Functional Foods, Laval Univ., Quebec City, Canada The detrimental effect of refined sugars on metabolic health is currently the subject of intense discussion. The objective of this study was to compare the metabolic responses following the chronic ingestion of sucrose to that of various natural sweeteners in a diet-induced obese insulin-resistant rat model. Rats were fed a high-fat high sucrose diet (HFHS) for 8 weeks and received daily gavage (representing 7% of added sugar intake) with equivalent amount of total carbohydrates from sucrose, MS, molasses, brown rice syrup, agave syrup, corn syrup, or honey. Glucose homeostatis and insulin sensitivity were determined by an oral glucose tolerance test (OGTT) and HOMA-IR index. Nonalcoholic fatty liver disease (NAFLD) was assessed by hepatic triglyceride (TG) content and liver inflammation. Daily gavage with the different natural sweeteners did not lead to differences in body weight gain. During the OGTT, similar glycemic responses were observed across the different treatment groups. However, the insulin excursions were significantly lower in the MS treated animals suggesting improved insulin sensitivity. Calculation of the HOMA-IR index further revealed that MS and other natural sweeteners (except for corn syrup) significantly improved insulin sensitivity as compared to sucrose treatment. Furthermore, whereas hepatic TG content was reduced in MS, molasses and agave syrup treated rats, there was an increased TG accumulation in the brown rice and corn syrup treated rats. Hepatic inflammation, as revealed by increased IL-1B levels in obese rat liver, was also reduced by natural sweeteners as compared to sucrose. We conclude that substituting sucrose for an equivalent amount of natural sweeteners improve insulin sensitivity and reduce NAFLD in diet-induced obese rats. Among the natural sweeteners, MS, molasses and agave syrup appear to exert the most consistent beneficial effects on multiple metabolic health endpoints, suggesting that consumption of those natural sweeteners is a healthier alternative to simple refined sugar. Preliminary studies further suggest that some of the benefits of MS consumption may be linked to increased abundance of Akkermansia muciniphila in the gut microbiota of HFHS-fed rats. AGFD 25 Changes in phytochemicals, aroma compounds, and sensory properties of Korean teas influenced by harvesting time and oxidative fermentation Youngmok Kim, ykim@synergytaste.com. Synergy flavors, Hamilton, OH Tea (Camellia sinensis) is one of the well-accepted and most consumed drink in the world. In Korea, tea has rich history and has gained huge popularity due to its unique flavor and outstanding health benefits. Limited work had been previously conducted to compare the physiochemical properties of tea products according to its harvesting condition. Also, even though teas are available in many different fermentation levels from green to black, the difference in phytochemicals and volatile compounds in teas with different degrees of fermentation has not been fully investigated yet within the same tea leaf. Current study was designed to find out how tea harvesting time affects the chemical and physical parameters of green teas including polyphenolic composition, volatile compounds profile, and sensorial quality. Additionally, this study was to observe non-volatile phytochemicals including polyphenolic and volatile compounds changes by oxidation under strict processing control and to evaluate the degree of fermentation for the maximum antioxidant capacity with the same tea material. Teas used in the present study were all grown, harvested, and processed in Korea. Overall, earlier harvested green tea had stronger antioxidant capacity due to the polyphenolic activities from higher catechin content, in

comparison to other later harvested green teas. However, high catechin content in green tea influence negatively on consumer likings of green tea, due to high intensities of bitterness and astringency. Volatile compounds drive consumer liking of green tea products were also identified that included linalool, 2,3-methyl butanal, 2-heptanone, (E,E)-3,5-Octadien-2-one. Also, the data suggested that fermentation diminished antioxidant capacity of tea and could result in lowering potential health benefits from flavonoids. This result should be considered for tea manufacturing and the development of functional foods desiring maximum potential health benefits from antioxidant flavonoids in Korean tea. AGFD 26 Elucidation of flavor characteristics of Korean traditional fermented sauces Young-Suk Kim, yskim10@ewha.ac.kr, Sang Mi Lee, Min Kyung Park, Hye-Jung Namgung, Kyung Eun Lee, Sun-Joo Kum, Sa-Bin Kim, Ju Young Lee . Dept. of Food Science and Engineering, Ewha Womans Univ., Seoul, Korea (Rep. of) Diverse traditional fermented sauces, including doenjang, soy sauce, and hot sauces have been utilized in Korea, mainly due to their unique flavor characteristics. In this study, fermentation affecting the formation of flavor components during the processing of various sauces is discussed. In particular, the effects of microorganisms inoculated, ingredients added and processing conditions used on the formation of volatiles profiles are compared and investigated. Also, the key odorants and quality markers were determined based on instrumental analyses and data processing AGFD 27 Correlation between the physiochemical components and sensory properties of Makgeolli Ji eun Kang, kje0516@korea.kr, Han seok Choi, Chan woo Kim, Soo whan Yeo, Seok tae Jeong. RDA, Wanju, Korea (Rep. of) Makgeolli is a traditional Korean liquor made of rice and Nuruk. Nuruk is a fermented starter, which is obtained by adding water to a starch ingredient and compressing the mixture. This study analyzed the correlation between the physiochemical components in Makgeolli that could affect the sensory properties that consumers prefer. 15 Makgeolli products at the “Korean liquor contest” were selected for the study (4 award winning products, 11 non-award). The physiochemical components of Makgeolli were analyzed among the different products, and no significant differences were in pH, acidity, soluble solids, reducing sugars, alcohol content, and volatile acids. However, differences were found in the color difference. Regarding the lightness, the awarded products were measured to be 4.70, while the others were measured at 3.53, which is a significant difference (p<0.05). It can be inferred that consumers preferred the brighter products. Regarding flavor components, higher alcohol, such as isobutanol, isoamyl alcohol, ester, organic acids, and furfurals were detected as well. Among these, the mean ethyl myristate content (which smells of violet) was found to be 4.52 mg/L among the awarded products, and 10.70 mg/L in the others, which is a significant difference (p<0.05). 15 Makgeolli products were descriptive analyzed, and the following 24 descriptive terms were developed. The 24 categories were analyzed using a 15-point scale, and the results showed that the awarded products were predominately described as “sweet, pear scented, yogurt scented, alcoholic scented, with an alcoholic taste, and fizzy feeling,” whereas the rest of the products were described as “delicate flavor and a Nuruk scent. The correlation between the flavor components of the Makgeolli products and these descriptive terms was analyzed. The results showed that bokbunja, pear fruit, and ethyl lactate (p<0.01) were correlated. Ethyl myristate was correlated with delicate scent and Nuruk scent. Ethyl palmitate showed significant correlation with sweet scent, bokbunja fruit scent, and pear fruit scent (p<0.05). Caproic acid was correlated to sweet scent and pear fruit scent (p<0.05). Based on the study results, consumers’ preferences will be investigated, and the results will be reflected in the development of the Makgeolli products. We

hope that Makgeolli will experience an increase in resurgence in popularity and be appreciated by the world as a result of this study. AGFD 28 Changes of volatile compositions in soju mashes from fermentation to distillation using different kinds of fermentation starters Seungjoo Lee, sejlee@sejong.ac.kr, Kwang-Jin Shin. Dept of Culinary Foodservice Management, Sejong Univ., Seoul, Korea (Rep. of) This study was conducted to investigate changes of volatile compounds in soju mashes from fermentation to distilled soju. Soju mashes were prepared using different types of fermentation starters such as nuruk (Korean traditional starter), ipguk (Japanese style koji), and crude amylolytic enzyme, respectively. Volatile compounds in 15 samples including primary, secondary mashes and distilled soju using different types of fermentation starters were extracted using solid phase micro extraction (SPME), and extracts were analyzed by GC and GC-MS. A total of 83 volatile compounds, including 46 esters, 15 alcohols, 5 acids, 8 ketones, 1 aldehyde, and 8 miscellaneous components, were identified. Esters, and alcohols were the largest groups among the quantified volatiles. Principal component analyses (PCA) was applied to differentiate soju mashes and distilled soju liquors by volatiles compounds. Five samples made by reduced-pressure distillation showed similar volatile patterns as shown in PC 1 (52.62% of variance), and volatile compounds showed different patterns depending on commercial fermentation starters by PC 2 (13.97% of variance). AGFD 29 Comparing the effects of high hydrostatic pressure and thermal pasteurization on the quality of soft-persimmon juice gichang kim, recall@korea.kr, Jinsook Kim, Kyungmi Kim, Songi Choi. national academy of aricultural science, Rural developmenr administration, Seoul, Korea (Rep. of) Fruit and vegetable juices were usually used to heating treatment for pasteurization. However, thermal pasteurization inevitably damages the juice’s natural properties. High hydrostatic pressure (HHP) treatment was reduced to microbial growth while it was maintained natural properties of foods. The aim of this study was to evaluate the effects of high hydrostatic pressure (200, 400, and 600 MPa for 5, 10, and 30 min) and thermal pasteurization at 85 celsius /15 s on microbial inactivation, carotenoids and soluble tannin contents in soft-persimmon juice over 28 days of storage at 4 celsius. Aerobic bacteria, coliforms and molds completely inactivated by 400, 600 MPa for 5, 10, and 30 min and the numbers did not increase significantly during storage at 4 celsius for 28 days. Also, a greater retention of the carotenoids(zeaxanthin, β-cryptoxanthin, lutein, Lycopene and β-carotene) contents were observed in HHP-treated juices, whereas thermal pasteurization show decreasing carotenoids contents(%). In soluble tannin contents, all HHP treatments retained soluble tannin contents that are germane to astringent taste than thermal treatment. AGFD 30 Keeping kimchi delicious and safe through kimchi packaging SeungRan Yoo, seungranyoo@gmail.com. Wikim, Gwangju, Korea (Rep. of) Kimchi is a traditional and commonly served side dish at almost every Korean meal along with cooked rice and other dishes. The goal of studies for kimchi packaging is to explore proper packaging technology that can keep kimchi delicious and safe during its distribution to consumers. Research in the field of kimchi packaging technology are aimed at exploring: 1) proper packaging technology to keep kimchi delicious and safe during distribution to consumers, 2) active packaging technologies to control gas released by kimchi 3) smell control packaging technology, and 4) eco-friendly packaging technology. Kimchi packaging. A mathematical model for kimchi fermentation is developed to obtain better and in-depth understanding on mechanism of kimchi packaging technologies. The biggest problem in kimchi packaging is the generation of excess CO2 by kimchi fermentation, leading to package expansion and leakage. To alleviate this problem, CO2 absorbers,

high CO2-permeable films, and degassing valves have been investigated at WiKim. Furthermore, different active and/or intelligent packaging systems have been developed, which have active functions beyond the inert passive containment and protection of the kimchi product. Long storage periods increase the chances of encountering oxygen; thus, O2 absorbers have been researched at WiKim. Later stages of kimchi fermentation involve rapid increase in the number of film-forming yeasts, especially for kimchi storage containers used in refrigerators. Therefore, there is an increasing demand for the development of active packaging with functions of kimchi deoxygenation. Functional films with natural deodorant for removal of off-odor from kimchi have been developed. Another point of consideration is that packaging materials and technologies developed from biodegradable or edible components are more desirable. Further studies are needed for the developed packaging technologies to be commercially useful. AGFD 31 Image-based high content screening assay to predict of hepatotoxicity of bioactive compounds in natural products Hyang Sook Chun, eyhong@cau.ac.kr. Chung-Ang Univ., Kyonggi, Korea (Rep. of) Hepatotoxicity is a major cause for failure of health/functional food development in the natural products industry. Therefore, in vitro screening methods for hepatotoxicity are essential in early health/functional food development. In this study, we demonstrated the use of high content screening (HCS) assay based on multi-parameters (nuclei counts, nuclear integrity, mitochondrial texture, intensity of nucleus and cytoplasm) as a powerful tool to probe the hepatotoxicity of over 500 bioactive compounds and combination bioactive compounds in natural product at concentration range of 1-100 µg/mL in Chang liver cells. As a result, the over five-hundred bioactive compounds were classified hepatotoxic or non-hepatotoxic by the major individual parametric analysis such as the nuclei counts and the change in mitochondrial texture. And then, we investigated optimum combination model of bioactive compounds for the reduction of hepatotoxicity. The established platform is able to rapidly extract the maximum of information from Chang liver cells in response to several bioactive compounds varying in concentration, with minimal sample and less time, which is very useful for health/functional food development. AGFD 32 Novel polysaccharide-polypeptides nanocomplexes: Assembly, characterization, and encapsulation of polyphenol in multi-platforms Yike Jiang2, yike9090@gmail.com, Qingrong Huang1. (1) Food Science, Rutgers Univ, New Brunswick, NJ (2) Food Science, Rutgers Univ., New Brunswick, NJ The novel nanocomplexes self-assembled from chitosan (CS) and caseinophosphopeptides (CPPs) through predominantly electrostatic interaction was developed recently. Due to the remarkable properties of chitosan in enhancing the bioavailability of hydrophilic drugs, the CS-CPPs nanocomplexes were applied to encapsulate theaflavin-3,3’-digallate (TF-3), which is a characteristic polyphenol in black tea, aiming to improve its bioavailability. The interactions involved in the encapsulation process were investigated by turbidimetric titration, fluorescence quenching, and quartz crystal microbalance with dissipation monitoring. The conformational changes of CS and CPPs associated with the encapsulation process were characterized by circular dichroism, and small angle- and ultra-small-angle X-ray scattering. The cellular uptake of the nanocomplexes encapsulated with TF-3 was conducted. Cell models will be used to evaluate the effectiveness of encapsulation on the bioefficacies of TF-3 such as anti-carcinogenic and anti-inflammatory effects. The underlying mechanisms will be elucidated. Caco-2 monolayer model will be employed to study the change of bioaccessibility of TF-3 after encapsulation. The CS-CPPs nanocomplexes were also used to stabilize Pickering emulsions, which is a novel application of the polysaccharide-polypeptide complexes. The optimum composition of

the nanocomplexes was determined by evaluating their surface properties and abilities as the Pickering stabilizer. The optimized nanocomplexes-stabilized Pickering emulsion was further utilized to encapsulate TF-3 in the nanocomplexes located at the oil-water interface. The stability of the Pickering emulsions encapsulated with TF-3 at the interface against lipid oxidation will be determined by measuring the peroxide value and the secondary oxidation products. AGFD 33 Influence of legume proteins on the gastrointestinal digestion of omega-3 emulsions Cansu Gumus2, cgumus@umass.edu, David McClements1. (1) UMASS Dept of Food Sciences, Amherst(2) Food Science, Univ. of Massachusetts Amherst, Amherst There are issues with incorporating omega-3 fatty acids into foods due to their low water-solubility and low-bioavailability, which may be overcome using emulsion-based delivery systems. There is growing interest among consumers in “clean label” and all plant-based food products. Therefore, the food industry is looking for ways to replace synthetic or animal-based ingredients with plant-based alternatives. The aim of this study is to provide a better understanding of the effects of plant-protein emulsifiers on the digestibility of omega-3 emulsions since this information is important to ensure that the bioactive lipids are effectively delivered. An in vitro human gastrointestinal tract (GIT) model developed in our laboratory, which includes mouth, stomach and small intestinal phases, was used to compare the digestion fates of omega-3 emulsions stabilized using three types of plant protein (lentil, pea, faba bean) and one widely used animal protein (whey protein). The particle size, charge, and microstructure at different stages of the GIT model were monitored using static and dynamic light scattering and confocal microscopy, while the free fatty acids released during the small intestine phase were monitored using a pH-stat method. Our results showed that there were no significant differences in the free fatty acid release in the small intestine phase among these systems, with the emulsified lipids being rapidly and fully digested in all cases. Therefore, we conclude that the use of plant proteins as emulsifiers did not adversely affect the digestibility of omega-3 oils delivered in emulsions. AGFD 34 Prevention of obesity and type 2 diabetes with aged citrus peel (chenpi) extract Jingjing Guo2, jg894@scarletmail.rutgers.edu, Hanlin Tao3, Shengkan Jin4, Chi-Tang Ho2, Qingrong Huang1. (1) Food Science, Rutgers Univ, New Brunswick, NJ (2) Food Science, Rutgers Univ., New Brunswick, NJ (3) Pharmacology, Rutgers Univ.-RWJMS, Piscataway, NJ (4) Phamarcology, Rutgers Univ.-RWJMS, Piscataway, NJ Obesity-related type 2 diabetes has reached epidemic level globally. Aged citrus peel (chenpi) has long been used as a food ingredient and herbal medication against obesity and inflammation with unidentified active constituents. Compared to fresh citrus peel, chenpi is uniquely enriched with 5-demethylated polymethoxyflavones (5-OH PMFs). In this study, chenpi extract was prepared by a continuous phase transition extraction method with n-butane as the solvent. Oral administration of 0.25 and 0.5% chenpi extract in food over 15 weeks prevented high-fat diet-induced body weight gain, hepatic steatosis, and diabetic symptoms in mice. Such beneficial effects were not caused by reduction in food intake or nutrient absorption. Moreover, supplementation of chenpi extract significantly increased AMP-activated protein kinase (AMPK) activity in adipose tissue, which correlates with the smaller adipocyte size and lower adipose mass in mice. Further study showed that in 3T3-L1 cell model system, chenpi extract significantly reduced intracellular lipid accumulation in differentiating mouse adipocytes without significantly affecting cell viability and proliferation. The reduction in lipid accumulation in adipocytes correlated with down-regulation of adipogenic transcription factors and AMPK activation, suggesting that chenpi extract may directly affect lipogenesis in adipose tissue. Intriguingly,

two types of chenpi extract samples varying in 5-OH PMF content exhibited differential effects on lipid accumulation in differentiating adipocytes, suggesting the content of 5-OH PMFs could affect the anti-lipogenic activity of chenpi extract. Overall, this study demonstrated that 5-OH PMFs-enriched chenpi can effectively promote lipid metabolism in adipose tissue and liver, which in turn favorably improved insulin sensitivity, glycemic control and plasma lipid profile. Reducing ectopic lipid accumulation is believed to be one of the best approaches for treating type 2 diabetes by targeting an underlying cause of insulin resistance. The present study provides strong evidence that chenpi extract, as a safe food processing by-product, could be a novel nutraceutical for the prevention of obesity and diabetic symptoms. AGFD 35 Rapid detection of methicillin-resistant Staphylococcus aureus in pork using a nucleic acid-based lateral flow immunoassay Luyao Ma1, luyao.ma@ubc.ca, Hongwei Zhang1,2, Lina Ma1, Zhong M. Hua1, Shuo Wang2, Xiaonan Lu1. (1) Food Science, The Univ. of British Columbia, Vancouver, Canada (2) Food Nutrition and Safety, Tianjin Univ. of Science and Technology, Tianjin, China Methicillin-resistant Staphylococcus aureus (MRSA) is considered as one of the leading causes of food poisonings worldwide. Due to the high prevalence and extensive challenges in clinical treatment, a rapid and accurate detection method is required to differentiate MRSA from other S. aureus isolated from foods. Since the methicillin resistance of S. aureus is due to the acquisition of the mecA gene from staphylococcal chromosome cassette, the presence of the mecA gene is interpreted as a marker for the identification of MRSA. In this study, a low-cost lateral flow immunoassay (LFI) strip was used to detect the mecA amplicons subsequent to polymerase chain reaction (PCR). The specificity of this PCR-LFI assay was tested between MRSA and methicillin-susceptive S. aureus. Both the test line and control line were shown up on the LFI strip for MRSA, whereas only the control line developed for methicillin-susceptive S. aureus. The detection limit of PCR-LFI assay was 20 fg for genomic DNA (100 times more sensitive than gel electrophoresis) and 2×100 CFU per 100 g of pork products after enrichment at 37°C for 48 h. The total detection time of using LFI was 3 min, which was faster than the conventional electrophoresis (~45 min). With the performance of PCR-LFI, 7 out of 42 S. aureus isolates were identified to be MRSA from imported pork products, which was consistent to the standardized minimum inhibitory concentration assay. This mecA-based PCR-LFI strip can be used for rapid and accurate detection of MRSA isolated from commercial pork products. AGFD 36 Absorption and metabolism of 3-MCPD 1-monopalmitate in rats Boyan Gao2, raphaelgao1985@gmail.com, Liangli L. Yu1. (1) Univ of Maryland, College Park, MD (2) Univ. of Maryland, College Park, MD Fatty acid esters of 3-monochloropropane 1,2-diol (3-MCPD esters) are a group of potential chemical toxicants. To evaluate the toxic mechanisms of 3-MCPD esters, it is important to clarify their metabolism conditions. In this study, the absorption of 3-MCPD 1-monopalmitate in rat plasma was quantified at different time points after oral administration of 3-MCPD 1-monopalmitate to rats. The greatest concentration (Cmax), time to reach Cmax (Tmax), plasma concentration reduced to half (t1/2), mean resident time (MRT) and the area under curve (AUC) for 3-MCPD 1-monopalmitate in rat plasma was demonstrated. A total of 39 metabolites in rats’ liver, kidney, testis, brain, plasma or urine were identified and relatively quantified after oral administration 3-MCPD 1-monopalmiate. Five possible metabolic pathways were derived based on the chemical structures of metabolites. These results clarified the major metabolic condition and excreted forms of 3-MCPD 1-monopalmitate in vivo for the 1st time, and could significantly advance our understanding of the physiological and toxicological properties of 3-MCPD esters.

AGFD 37 Synergistic inhibitory effect of allyl isothiocyanate and sulforaphane on human non-small cell lung carcinoma cells Kanyasiri Rakariyatham, rakariyathamk@gmail.com, Zili Gao, Hang Xiao. Food Science, Univ. of Mass. Amherst Isothiocyanates such as allyl isothiocyanate (AIT) and sulforaphane (SFN) are well-known bioactive dietary compounds with anti-cancer potentials, and they may be consumed simultaneously through a diet containing cruciferous vegetables. However, the combined effects of isothiocyanates on carcinogenesis have not been well studied. Herein, we tested the hypothesis that combination of AIT and SFN produce synergy in inhibiting the growth of human non-small cell lung cancer cells (A549). Our results showed that the combination treatment with AIT and SFN led to a stronger growth inhibition on A549 cells than the treatments with the individual compounds. The enhanced inhibitory effect was proved to be synergistic by Isobologram analysis. Flow cytometry analysis demonstrated that the combination treatment caused more extensive cell cycle arrest and cellular apoptosis in the cancer cells than the singular treatment with AIT and SFN. The combination treatment was shown to modify the expression of key cellular proteins regulating cell cycle progression and apoptosis: decreasing the expression of cyclin B1and survivin, and increasing the expression of p21, cleaved caspase-3, cleaved PARP, and p53. It is noteworthy that AIT and SFN combination resulted in the production of intracellular reactive oxygen species (ROS), which might contribute to their inhibitory effects on cancer cells. Moreover, a synergy between AIT and SFN was also observed in their anti-metastatic effects that led to the reduced protein expression of COX2, p-STAT3, and MMP9. Our results have demonstrated the potential of different isothiocyanates in combination to offer enhanced protective effects against lung carcinogenesis. AGFD 38 Spatial variations in mercury and selenium concentrations in marine fishes of Rhode Island: Risks and benefits to human health Josh Jacques1, jjacques396@g.rwu.edu, Mary Yurkevicius1, David L. Taylor2. (1) Roger Williams U., Feeding Hills, Mass. (2) Marine Biology, Roger Williams U., Bristol, RI Mercury (Hg) is a prevalent environmental contaminant that poses risk to human health, and exposure occurs mainly by consuming fish. The US EPA introduced a Hg action level of 0.3 ppm (wet weight) in fish tissue, above which consumption may become a health risk. Selenium (Se), a trace element that mitigates Hg toxicity, is also present in fish, thus increasing their health benefits for human consumers. While some data exist on the Hg and Se concentrations in coastal marine fishes, there is a lack of information on how these concentrations vary across geographic locations. This is important because estuarine and inshore habitats are often subjected to elevated anthropogenic contaminants, as compared to more offshore, oceanic habitats. In this study, total Hg and Se concentrations will be measured in the muscle tissue of five marine fish species collected from the Narragansett Bay (inshore) and Rhode Island/Block Island Sound (offshore), including summer flounder (Paralichthys dentatus), scup (Stenotomus chrysops), bluefish (Pomatomus saltatrix), black sea bass (Centropristis striata), and striped bass (Morone saxatilis) (target sample sizes, n = 20 per species per location). Hg and Se data will be analyzed relative to the spatial location of collected fish (inshore versus offshore), as well as fish body size in order to assess bioaccumulation patterns. Intraspecific Health Benefit Values (HBV) will also be calculated to estimate the relative health risk vs. benefit of each fish species for human consumers. AGFD 39 Rheology and microstructure of caseinate-based edible films Michael H. Tunick, Michael.Tunick@ars.usda.gov, Laetitia Bonnaillie, Lucy D. Aburto, John Mulherin, Peggy M. Tomasula. Dairy & Functional Foods, USDA, ARS, Wyndmoor, PA Food-safe biodegradable packaging made from suspensions of citric pectin,

glycerol, and calcium caseinate (CaCas) or sodium caseinate (NaCas) are excellent oxygen barriers, dissolve in hot or cold water, repel grease, and can be eaten with the food product. The microstructure and rheological properties of the suspensions are related to those of the resulting films. Pectin self-assembles and interacts with casein in different ways depending on ratios of CaCas or NaCas to pectin. The elastic modulus, viscous modulus, and viscosity of caseinate suspensions and films are greatly affected by small changes in pectin concentration. Using pectin cross-linking, casein films can be stabilized under extreme environmental conditions, without degrading their barrier and other functional properties. Microstructure and rheology reveal strong mechanistic differences in the pectin-casein interactions. The unique characteristics of edible films based on citric pectin and CaCas or NaCas should lead to a number of applications in the food industry. AGFD 40 Fatty acid profiles of marine fishes from Rhode Island coastal waters Mary Yurkevicius2, myurkevicius061@g.rwu.edu, Josh Jacques1, Nancy E. Breen2, David L. Taylor1. (1) Marine Biology, Roger Williams U. , Bristol, RI (2) Chemistry, Roger Willaims U., Portsmouth, RI Marine fish are an excellent source of omega-3 fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid,which provide numerous health benefits to human consumers. Further, the majority of consumed fish are of marine origin, thus underscoring the importance of research focused on this topic. In this study, fatty acids were analyzed in Rhode Island coastal fishes, including summer flounder, Paralichthys dentatus; black sea bass, Centropristis striata; striped bass, Morone saxatilis; scup, Stenotomus chrysops ; winter flounder, Pseudopleuronectes americanus ; and bluefish, Pomatomus saltatrix . Fatty acid profiles of fish muscle tissue were determined by esterification and gas chromatography. Data were categorized as mono-saturated, saturated, omega-3 and omega-6 fatty acids, and results were expressed as concentrations (mg/100 g wet weight; [FA]) and percent of total fatty acid content (%FA). Future research will examine total mercury and selenium concentrations of each fish species to further evaluate their respective health risks and benefits to human health. AGFD 41 Cuticular hydrocarbon profile analysis of Drosophila athabasca: Variability by race Brittany L. Gay2, gayb@union.edu, Roman Yukilevich1, Joanne D. Kehlbeck2.(1) Biological Sci., Union Coll., Schenectady, NY (2) Chemistry, Union Coll., Schenectady, NY Cuticular hydrocarbons (CHCs) of various species of insects have been studied extensively, with a number of behavioral and adaptive roles proposed. However, only a single reported study has explored the role of CHCs in Drosophila athabasca, a species of fruit fly native to North America. Here we present the identification, synthesis and quantification of biologically relevant CHCs present in three nascent subspecies of D. athabasca: Eastern A, Eastern B and WestNorthern. GC-MS analysis of CHCs from several isofemale lines of D. athabasca reveals multiple monoenes, dienes, and branched alkanes. Positions of unsaturation within CHCs were determined using dimethyl disulfide (DMDS) derivatization and branching sites were determined via bromination and subsequent elimination. Synthesis of proposed structures confirmed their identities. Synthesis of mono- and di- unsaturated CHCs was accomplished through alkyl substitution, followed by cis-selective reduction. Branched alkanes were generated in a similar fashion or through coupled Grignard-elimination-reduction schemes. External standard curves, generated from synthesized compounds, can be used to produce synthetic profiles for continued exploration of the CHC role within the D. athabasca system. AGFD 42 Investigation of the kinetics and equilibrium chemistry of cold-brew coffee: Caffeine and chlorogenic acid concentrations as a function of roasting temperature and grind size Niny Z. Rao,

raon@philau.edu, Megan Fuller, Nicholas Parenti, Samantha Ryder, Nelly Setchie Tchato. Chem/Bio., Philadelphia Univ., Coatesville, PA Recently, both small and large commercial coffee brewers have begun offering cold-brew coffee drinks to customers with the claims that these cold-water extracts contain fewer bitter acids due to brewing conditions (Toddy website, 2016) while still retaining the flavor profile. Dunkin Donuts’ website suggests that the cold-water and long brewing times allow the coffee to reach “... its purest form.” With very little research existent on the chemistry of cold-brew coffee consumers are left to the marketing strategies of Starbucks and other companies regarding the contents of cold-brew coffee. This research analyzes the caffeine and chlorogenic acid (3-CGA) content of cold-brew coffee as a function of brewing time, grind size, and roasting temperature of coffee beans sourced from the Kona region of Hawaii using high pressure liquid chromatography (HPLC). Coarse, medium, and espresso grinds of both dark and medium roasts were analyzed by mixing 350mL of filtered water with 35g of coffee grinds under constant stirring at 20°C. Sampling was performed every 15 minutes for the first hour, then every 30 minutes for the next ten to twelve hours, with a final sample being drawn at 24hours. Equilibrium concentrations for both 3-CGA and Caffeine were reached following 600 minutes, except in the case of the espresso grind size, due to sampling limitations and possibly slow diffusion times through the sample matrix. The caffeine concentrations ranged from 935mg/L to 1475mg/L. Variation was seen as a function of roasting temperature, and less so grind size. The 3-CGA concentrations were found to range from 345mg/L to 547mg/L. In both cases, the medium grind dark roast coffee produced the highest concentrations of caffeine and 3-CGA while coarse grind dark roast produced the lowest concentrations of caffeine and 3-CGA. AGFD 43 Triterpenoid-enriched fruit extract of Eugenia Jambolana L. (Jamun) attenuates experimental type I diabetes in mice Yuanyi Zhao, Renwei Guo, Qi Zhang, Zhaozhi Guo, Fengxin Xue, Jialin Xu, jialin_xu@mail.neu.edu.cn. Northeastern Univ., Shenyang, China Eugenia jambolana L. (Jamun) is an important summer fruit associated with many health and medicinal benefits, including anti-diabetes, anti-cancer, and anti-heart disease. Our previous phytochemical work revealed that Jamun fruit was enriched with pentacyclic triterpenoids. The aim of the current study was to determine the anti-diabetic effects and the potential mechanisms of triterpenoid-enriched Jamun fruit extract (TJFE) by using the streptozocin (STZ)-induced diabetic mice. Compared with control group, fasting hyperglycemia, glucose tolerance, insulin release and HOMA-β index were all significantly improved in TJFE-treated group (gavage, 200 mg/kg). Quantitative real-time PCR demonstrated that the induction of gluconeogenic genes expression, including Phosphoenolpyruvate carboxykinase, Glucose 6-phosphatase, Peroxisome proliferator-activated receptor gamma coactivator 1-α, and Glucokinase were also robustly abolished in STZ-induced diabetic mice after TJFE administration. The current study suggests that the pentacyclic tritrepenoids of Jamun fruit may play an important role against the development of STZ-induced type I diabetes in mice, which may serve as a potential anti-hyperglycaemic agent in diabetes care. AGFD 44 Effect of substitution of β-glucans on the glycemic response and thermal properties of common starches Alfred Anderson, alfanders@gmail.com. Food Sci. and Nutrition, Coll. of Life Sci., Safat, Kuwait Diabetes Mellitus (DM) is a major public health concern worldwide which can lead to a series of disabling complications and diseases. β-glucans are non-starch polysaccharides that are being used as food additives for their numerous health benefits including the ability to lower the postprandial glucose response. The aim of this study was to determine the effect of substituting β-glucans on the glycemic response and thermal

properties of rice, potato, corn, and tapioca starches. Oat β-glucans were added at 0%, 10%, 20%, and 30% (w/w) to each of the four starch types. β-glucan/starch slurries were lyophilized and incubated with α-amylase solution followed by incubation with amyloglucosidase. Glucose released was measured using the 3,5-dinitrosalicylic acid assay method. Incremental Area Under the Curve was calculated and used to represent the estimated glycemic response of each of the β-glucan/starch composites. Thermal analysis was conducted using a differential scanning calorimeter. An overall reduction in the amount of glucose released after the addition of β-glucans was observed in all of the starch composite types (p ≤ 0.05). Results showed that substitution with 20% and 30% β-glucans resulted in a significant reduction in the glucose release rate and thus improved the estimated glucose response of all starches. Substitution with β-glucans caused a marked increase in the enthalpy of gelatinization, ΔHp, of all starches, but was only statistically significant for tapioca starch alone. Substitution with only 10% β-glucans was enough to cause a significant increase in the ΔHp of blank tapioca starch (p ≤ 0.05). The 20% and 30% β-glucan samples also had significantly higher ΔHp than the blank and the 10% β-glucan samples. The data from this study suggest the potential use of β-glucan as a suitable food ingredient in diabetic food products. AGFD 45 Vibrational spectroscopy and multivariate data analysis for elucidation and classification of compositional changes in milk subject to Supercritical Fluid Extraction (SFE) Eric Jones, Christian Ulrichsen, cbulrichsen@gmail.com, Andrea Laubscher, Rafael Jimenez-Flores. California Polytechnic State Univ., San Luis Obispo, CA Supercritical fluid extraction (SFE) is becoming a routine treatment in food processing. Recent work has shown that SFE treatment of milk powder provides greater selectivity in removal of triacylglycerols and saturated fatty acids from milk than conventional skimming, while leaving more nutritive lipids (e.g., phospholipids) largely in place. However, little is known about the effects of supercritical CO2 on the other biomolecules of milk, particularly the protein fraction, whose composition and structure are crucial both to the nutritional and physicochemical properties of milk products. We have used dispersive Raman spectroscopy and Fourier transform infrared (FTIR) spectroscopy to characterize the chemical changes occurring in milk powders upon various SFE treatment regimes. In addition to confirming the previously-observed selectivity of SFE for saturated lipid extraction, we find evidence that SFE produces some structural changes in proteins, specifically α-helix to β-sheet conversion, consistent with irreversible aggregation. By using principal component analysis (PCA) on our vibrational spectra, we are furthermore able to track the distinct chemical changes occurring upon SFE treatment under various lengths of time and pressures via the PCA score plots. These results suggest Raman spectroscopy is a simple and robust method for characterizing milk products subject to SFE treatment, and that when used in combination with PCA may be useful for optimizing and standardizing SFE treatments for obtaining the desired chemical properties of the treated milk products. AGFD 46 Mechanistic investigation of nitrification inhibition and subsequent nitrous oxide (N2O) emission Simeng Li, sl16b@my.fsu.edu, Gang Chen. Civil and Environmental Engineering, Florida State Univ., Tallahassee, FL More than half of the fertilizers used today are in the form of ammonia (NH3) or ammonium (NH4+). However, only a small proportion of nitrogen (N) is utilized by plants, and as much as 50-70% of N from fertilizers is lost through leaching in the form of NO3- or N2O emission as mediated by nitrification. Nitrapyrin, dicyandiamide (DCD) and ammonium thiosulfate (ATS) have been commercially used as nitrification inhibitors (NIs) in the US to preserve N in the agricultural soil through reduced nitrification. However, there is a lack of understanding of the mechanisms of the inhibition processes.

This research is to fill this knowledge gap by linking microbial activities to inhibition observations using mathematical modeling and molecular biology tools. In this research, the conversions of NH4+ to NO2- and NO3- and emission of N2O were monitored in the presence of nitrapyrin, DCD and ATS at different concentrations, and the inhibitory effects of NIs were quantified based on the mathematical modeling against the experimental data. Activities of ammonium oxidizer and nitrite oxidizer were recorded and were further verified by PCR analysis. At the same time, microbial-mediated NI degradation was also studied. The correlation of the inhibition effects, ammonium oxidizer and nitrite oxidizer activities, and NI degradation kinetics was discussed. AGFD 47 Novel collagen-derived glycopeptide pro-Hyp-CONH-GlcN: Synthesis and transepithelial transport in Caco-2 cell model Mengmeng Feng1, mfeng3@ualberta.ca, Mirko Betti2. (1) Univ. of Alberta, Edmonton, Canada (2) Ag. Food and Nutritional Sci., Univ. of Alberta, Edmonton, Canada The collagen-derived dipeptide Pro-Hyp is one of the most representative peptide that accounts for the beneficial biological effects of collagen on skin and bone health. However, its transepithelial transport is low, limiting its bioavailability. This study aimed to synthesize a collagen-derived glycopeptide by conjugating the amino sugar glucosamine (GlcN) to the dipeptide Pro-Hyp, and to investigate if this chemical modification increases the permeability across the Caco-2 cell monolayer. The glycopeptide was produced using a step-wise solution phase synthesis. Briefly, the carboxylic group of Fmoc-Pro-Hyp reacted with the amino group of GlcN using a coupling reagent, benzotriazol-1-yl-oxy-tris-(dimethylamino)phosphonium hexafluorophosphate (BOP). Followed Fmoc group deprotection and sample purification, the resulted glycopeptide Pro-Hyp-CONH-GlcN was obtained. To check the purity of the synthetized glycopeptide prior to Caco-2 cell monolayer transport experiments, the HPLC-MS analyses were carried out. The transport study was conducted including the control treatments of dipeptide Pro-Hyp and GlcN. Sample aliquots were collected at designated time points (0, 15, 30, 45, 60 min) and analysed using UHPLC with fluorescence detector (Ex. 263 nm, Em. 315 nm ) after pre-column derivatization with Fmoc-Cl. The results from three independent trials were analyzed using one-way ANOVA, followed by Tukey’s test with 5% significance level. The mass spectra confirmed the purity of the final product, and suggested the collagen-derived glycopeptide had a molecular weight of 389.19 g/mol. The glycopeptide exhibited a permeability coefficient of (2.82±0.15) ×10-6 cm/s which was greater (P < 0.05) than that of Pro-Hyp (1.45±0.17) ×10-6 cm/s and GlcN (1.87±0.15) ×10-6 cm/s controls. This study indicated the feasibility of introducing a GlcN moiety to a collagen-derived peptide to improve the transepithelial permeability. These results implied a promising approach to functionalize collagen peptides to improve its bioavailability as well as providing two beneficial compounds (Pro-Hyp and GlcN) at once. AGFD 48 Effect of drying in raw almonds with concealed damage Cristian Rogel-Castillo, cerogelcastillo@ucdavis.edu, Alyson E. Mitchell, aemitchell@ucdavis.edu. Food Science Technology, UC Davis Concealed Damage (CD), as defined by the almond industry, is a brown discoloration of the kernel interior which is only detectable after the nuts are roasted. High moisture in raw almonds is the key factor in the development of CD; which is related to hydrolytic lipid oxidation. Typically when almonds have a moisture content >6% the processor will dry the almonds to this moisture level. To date, little is know between the relationship between drying almonds, the incidence of CD and shelf-life of almonds. To address this, we evaluated drying temperatures between 45°C – 95°C on the the incidence of CD. Almonds were exposed to conditions that promote CD formation and dried. Dried samples were

analyzed for volatiles (HS-SPME-GC/MS), reducing sugars, and Amadori compounds. Drying temperatures below 65°C decreases CD up to 40% while drying temperatures above 75°C increases CD up to 100%. No significant differences were found for reducing sugar, protein and Amadori compounds. Volatile compounds were related with lipid oxidation (alcohols, aldehydes and ketones) which increased by increasing the drying temperature. Above 85°C volatile corresponding to Maillard reaction were found (pyrrole, phenylacetaldehyde). Our results suggest that raw almonds that have been exposed to moisture damage and dried at temperatures below 65°C to reduce the level of CD, may present quality defect due to endogenous lipid oxidation by-products. AGFD 49 Determination of raffinose content in pulses as a factor enhances the growth of probiotics and antioxidant protection in yogurt Phuong Dinh2, pdinh1@uco.edu, Kanika Bhargava3, Sanjeewa Gamagedara1. (2) Dept of Chemistry, U. of Central Oklahoma, Edmond (3) Dept of Human Environmental Sci., U. of Central Oklahoma, Edmond Pulse is a significant source of grains - an important component of both human and livestock diets. Oligosaccharides are a major components in pulse, which contain stachyose, verbascose, and high amount of raffinose. The oligosaccharides family has been known for its effect of antinutritional, which reduced digestibility when consumed. However, recent researches show that raffinose, in oligosaccharides is associated with a beneficial role as probiotics, which significantly helps in promoting the gut-health. In this experiment, we determined pulse with highest amount of raffinose. Then added that into yogurt-form to enhance probiotic growth, and provide benefit of antioxidant protection. The variety common types of pulse were selected, such as soybeans, adzuki beans (red beans), chickpeas and lentils. These samples were grinded, and sieved into fine powder, as small as the size of 100 micrometer particles to prepare for extraction. The samples were mixed thoroughly with ethanol-water solution (80:20, v/v), and centrifuged at 2000 rpm for 3 minutes during the extraction process. The extract solutions were then deproteinized with 10% of lead acetate and centrifuged. Lead acetate can also precipitates the hydrolyzed Galactinol that could act as an interference when measuring the raffinose. The precipitate was washed with ethanol and re-centrifuged. Excess lead was remove by precipitating with 10% of oxalic acid, and then centrifuged out in form of lead oxalate. The samples were now ensured to be clean, and quantitatively transferred into a 25-mL volumetric flask, then brought in the mark using deionized water. The extract solutions contained raffinose were then treated in a series of enzyme interactions. Raffinose was converted to D-galactose, and then into NADH form. The absorbance of NADH was measured at 340nm by UV spectrophotometry. The raffinose content of each sample can be determined using the NADH content. AGFD 50 Detection of polyphenolic compounds in crude extract samples of strawberry cultivars Chelse M. Van Spronsen, vanspronse1cm@alma.edu, Nancy C. Dopke. Alma College, Alma, Mich., US Strawberries have been studied for their flavonoid content due to their high antioxidant capabilities. The flavonoid content may differ between cultivars and in this research the strawberry cultivars Jewel, Cavendish, L’Amour, and AC Valley Sunset were studied. The total flavonoid content versus rutin trihydrate of whole strawberries was determined using UV-visible spectroscopy for three of the cultivars. The results showed no statistical difference between cultivars and no statistical difference on pick day compared to after freezing for three weeks. Further analysis to identify polyphenolic compounds from crude acetone extracts of the freeze-dried strawberries utilized matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). In all four cultivars, homogenous oligomerization of (epi)catechin was detected. Signals for dimers through hexamers of

(epi)catechin oligomers were observed as sodiated and potassiated oligomers. Cation identification was confirmed by mass changes due to the addition of a cesium salt resulting in cesiated oligomers. AGFD 51 Vapor-Infusion of wine flavor volatiles in specialty dark chocolate and analysis via GC-MS Sydney Richards1, sydr90@hotmail.com, Peter J. Iles1, Luther D. Giddings1, Ron V. Valcarce1, Neil R. Bastian2, Ryan Holcomb1, Ryan Mcfarland1, Henry Hsieh1, Tallon Nielsen1, Jordan Reelitz1, Mary Alvarez1, Sierra Cunnginham1. (1) Salt Lake Community College, Murray, Utah (2) Salt Lake Community College, Kaysville, Utah Chocolate modified by the inclusion of additional flavor agents (e.g., citrus fruits, berries, coffee, spices & etc.) has become increasingly sought after. Chocolates filled or flavored with wine fit this trend. In this study, wine flavor agents were vapor-infused into single origin artisanal dark chocolate. The vapor-infused chocolates were analyzed using GC-MS. Various methods were used in an attempt to maximize the vapor-infusion of wine flavor agents including wine of various ethanol concentrations. Changes in chocolate taste and texture were also subjectively assessed by a panel of volunteer tasters. AGFD 52 Optical control of insecticide activity and insect behaviors Shao Xusheng, shaoxusheng@ecust.edu.cn, Zhenhong Gao, Yian Feng. East China Univ. of Science Tech, Shanghai, China The uncontrollable properties of conventional insecticides after administration make it difficult to elucidate the location and timing of the activity. Therefore, precise manipulation of the activity of an insecticide molecule is a subject of considerable importance for its safe application. We used light here as an external stimuli to spatiotemporally regulate the insecticide performance and insecticide behaviors. Three photochemical mechanism were applied to relegalize such photo control, that is, hybrid of a photoswitch with an insecticide, incorporation of a photo-liable protection group with an insecticide and generation singlet oxygen upon irradiation of a photosensitizer. The optical control of insecticide activity will contribute to further understandings of pesticide performance, action mechanism and toxicology profiles and provide better pesticide-environment interactions. AGFD 53 Reduction of lead uptake in leafy green vegetables using an ion exchange material Adam Anthony, anthonya17@hanover.edu, Melissa Schenkel, schenkelm17@hanover.edu, Lindsay Taormina, Craig C. Philipp. Chemistry, Hanover College, Hanover, Indiana, US We are using an ion-exchange material (IEM) to prevent lead uptake by leafy greens. Soil in the area upwind from a power plant in Madison Indiana has relatively high levels of lead. We measured levels of lead in leafy greens grown in this area and found the lead uptake into the plants was high. Because of this we have been researching for a method to reduce the uptake of lead in the plants using an IEM. The IEM is a 1:1 co-precipitate of polyvinyl alcohol (PVA) and polyacrylic acid (PAA) where the PVA is an inert substrate used to make the film insoluble and the PAA is the active material. The IEM is made insoluble by crosslinking the PVA with an aldehyde, typically formaldehyde. This IEM has several advantages over other ion exchange materials such as it is reusable, uses relatively cheap starting materials, and, most important, it is preferential for lead over calcium. In fact, the IEM we used in this research starts in the calcium form and exchanges calcium in favor of lead at the active sites. The preference for lead over calcium is important in this southern Indiana due to the high levels of calcium in the soil and water supply. Preliminary results on lab scale trials have been impressive. We grew lettuce in soil adjusted to 100 ppm lead. In half of the containers we placed an IEM film with a mass of about one gram, the other containers were left untreated. When the leafy greens where mature, they were picked and dried in an oven. 10g of the

dried material was extracted with 20 mL of 10% HNO3 vortexed and centrifuged. Lead levels were determined by ICP. Results of the preliminary studies showed that samples planted in soil with the IEM had a reduction of lead uptake in the leafy greens of at least 50% and as high as 95% when compared to the untreated control. AGFD 54 Comparison of fruit quality and metabolite profiling of natural or exogenous ethylene-induced ripe kiwifruit Jecy green Sooyeon Lim, Jeong Gu Lee, Eun Jin Lee, ejinlee3@snu.ac.kr. Plant Science, Seoul National Univ., Seoul, Seoul, Korea (Rep. of) Exposure of fruit to exogenous ethylene can occasionally cause side effects that contribute to the product being unacceptable to consumers; this has not yet been demonstrated with kiwifruits. In this study, we applied exogenous ethylene to kiwifruits to elucidate the differences in postharvest quality and metabolite profiling during shelf-life at room temperature between natural versus exogenous ethylene-induced ripe kiwifruits. Kiwifruits (‘Jecy green’ Actinidia chinesis Planch.) were stored at 3oC for 5 months. High concentrations of ethylene (1,000 µL L-1 or 10,000 µL L-1) were applied to kiwifruits in accordance with the 3 different postharvest times: immediately after harvest or after 2 months or 5 months of storage at 3oC, respectively. Control fruit was not exposed to ethylene. To reach the eating ripening stage (generally, 4~6 N firmness and 14~15 brix), control fruit required 21, 9, and 5 days, depending on which of the 3 different postharvest times were used. Ethylene treatment (10,000 µL L-1) remarkably shortened the ripening time required to reach the eating ripening stage to 7, 4, and 3 days, respectively. Ethylene enhanced the accumulation of fructose and glucose and slightly decreased the ascorbic acid content through the induction of ripening in kiwifruit. Statistically, the sensory evaluation results, ascorbic acid content, and metabolite profiling showed no significant differences between natural and ethylene-induced ripe fruits. In conclusion, our results suggest that the application of high concentration of exogenous ethylene to ‘Jecy green’ kiwifruits to induce or regulate ripening for commercial purposes can result in good quality fruit without any side effects. AGFD 55 Comparison of amygdalin levels in California almond (Prunus dulcis) varietals using UHPLC-(ESI)QqQ MS/MS Kathleen Luo, kkluo@ucdavis.edu, Alyson E. Mitchell. Food Sci. Tech., UC Davis Almonds are characterized into three flavor phenotypes; non-biter, semi-bitter and bitter. Amygdalin, found only in the kernels of almonds, is a cyanogenic diglucoside responsible for the bitterness. In this study, the amygdalin content of fourteen commercial non-bitter varieties of almonds from four growing regions in California was determined. Solid-phase extraction and ultrahigh-pressure liquid chromatography coupled with electrospray triple-quadrupole mass spectrometry (UHPLC-(ESI)QqQ MS/MS) were used to determine the amygdalin content in the raw almond kernel. The detection limit and quantification limit of the method is < 5 ng/mL allowing for reliable quantification of amygdalin level among non-bitter varieties. The mean amygdalin concentration of each variety was reported between 0.71 mg/kg and 99.89 mg/kg in this study. Results showed that the mean concentration of amygdalin is significantly different (p < 0.001) among the fourteen varieties. The growing region was statistically significant in regard to the amygdalin content in some varieties. These results also indicated that variety of almonds could be classified on the basis of amygdalin level. AGFD 56 Sugar and organic acid content of astringent, non-astringent, and pollination variant persimmons Ana M. Vilches, Ana.Vilches@ars.usda.gov, Ivana J. Sedej, Carl W. Olsen, Jenny Smith, Rachelle D. Woods, John E. Preece, Rebecca R. Milczarek, Andrew P. Breksa, andrew.breksa@ars.usda.gov. USDA ARS, Albany, CA Although persimmons are native (Diospyros virginiana) to the US, commercial production consists almost exclusively of the

Asian persimmon, Diospyros kaki. Cultivars within this species are classified by their astringency type; non-astringent, astringent, and pollination variant. In the U.S., California is the largest producer of persimmons and the location of the US Dept of Agriculture’s persimmon collection. In an effort to characterize the persimmon collection and to compare the fruit quality traits to cultivars in commercial production, we collected samples from commercial growers and the National Clonal Germplasm Repository, Davis, CA, and evaluated them by HPLC for their sugar and organic acid content. For some samples, multiple harvests of ripe fruit were collected to evaluate the influence of harvest time. With the exception of the Diospyros virginiana samples, sucrose was the most abundant sugar, followed by glucose and then fructose. For Diospyros kaki cultivars, sucrose content ranged from 47.2 g/Kg FW (Unnamed) to 177.3 30.2 g/Kg (‘Ichikeijiko’). On average sucrose content was two to four times the concentration of glucose or fructose. Fructose and glucose were well correlated (0.961), whereas neither showed a strong correlation with sucrose. The average total carbohydrate content (sucrose + glucose + fructose) for astringent, variant, and non-astringent types was 138.9 ± 29.0, 138.6 ± 20.6, and 126.4 ± 15.9 g/Kg FW, respectively. Malic, citric and fumaric acids were detected in all of the persimmon samples evaluated. Concentrations of malic and citric acids were two to three orders of magnitude greater than that of fumaric acid. Malic acid content ranged from 469.8 mg/Kg FW (Unnamed) to 3,312.5 mg/Kg FW (‘Lampadina’) and for citric acid the range was from 363.4 mg/Kg FW (‘Maru’) to 3,013.4 mg/Kg FW (‘Korean’), respectively. The average total organic acid content (malic + citric + fumaric) for astringent, variant, and non-astringent types was 3,183.2 ± 457.0, 2,851.2 ± 715.1, and 2,424.6 ± 759.6 mg/Kg FW, respectively. No significant correlation was found between the malic, citric and fumaric acids. Harvest time did not significantly influence the organic acid or sugar contents of ripe fruit. Astringency type is not a predictor of either organic acid or sugar content. Organic acid and sugar content appear to be cultivar-specific. AGFD 57 Vapor-Infusion of whiskey flavor volatiles in specialty dark chocolate and analysis via GC-MS Sydney Richards, sydr90@hotmail.com, Peter J. Iles, Luther D. Giddings, Ryan Holcomb, Neil R. Bastian, Ron V. Valcarce, Mary Alvarez, Ryan Mcfarland, Henry Hsieh, Jordan Reelitz, Tallon Nielsen, Sierra Cunnginham. Salt Lake Community College, Murray, Utah Chocolate modified by the inclusion of additional flavor agents (e.g., citrus fruits, berries, coffee, spices & etc.) has become increasingly sought after. Chocolates filled or flavored with whiskey fit this trend. In this study, whiskey flavor agents were vapor-infused into single origin artisanal dark chocolate. The vapor-infused chocolates were analyzed using GC-MS. Various methods were used in an attempt to maximize the vapor-infusion of whiskey flavor agents. Changes in chocolate taste and texture were also subjectively assessed by a panel of volunteer tasters. AGFD 58 Dynamics and imbalance of nutrient concentrations in a closed hydroponic system during tomato growth Ju Yeon Lee1, Arifur Rahman2, Hossain Azam3, Hyung Seok Kim1, Man Jae Kwon1, mankwon73@gmail.com. (1) Korea Inst. of Science and Technology, Gangneung, Korea (Rep. of) (2) George Washington Univ., DC, (3) Manhattan College, NY Supplying balanced nutrients is essential for healthy growth of plants in hydroponic systems. However, the commonly used electrical conductivity (EC)-based nutrient control for plant cultivation can provide amounts of nutrients that are excessive or inadequate for proper plant growth. In this study, the dynamics of major and minor nutrients in nutrient solution was investigated during the growth of tomatoes (Solanum lycopersicum) in a closed hydroponic system. The concentrations of major and minor ions in the nutrient solution were determined by

various analytical methods including inductively coupled plasma-optical emission spectroscopy (ICP-OES), ion chromatography (IC), ion specific electrodes, and/or colorimetric methods. These were compared with EC. The EC in the nutrient solution varied according to the different growth stages of tomato plants. Variation of the concentrations of NO3-, SO42-, Mg2+, Ca2+, and K+ was similar to the EC variation. However, in the cases of PO43-, Na+, Cl-, dissolved Fe and Mn, Cu2+, and Zn2+, the variations did not correspond with the EC. These ions were generally depleted during the growth of tomatoes, suggesting that these specific ions should be individually monitored. Nutrient uptake rates of major ions gradually increased at different stages of growth until harvest (from < 3 mg L-1 d-1 to > 15 mg L-1 d-1). Saturation indices by MINEQL+ simulation indicated the potential for precipitation of some phosphate minerals, including hydroxylapatite, which might facilitate the abiotic adsorptive removal of dissolved Fe and Mn, Cu2+, and Zn2+. AGFD 59 Synthesis of cooper, iron, calcium and barium alginate beads for the controlled release of a systemic fungicide Roberto Torres Caban1, roberto.torres14@upr.edu, Julianna Munoz2, Felix Roman1, Luis Morell1. (1) Chemistry, Univ. of Puerto Rico-Mayaguez campus, Ponce, PR (2) Biology, Univ. of Puerto Rico-Mayaguez campus, Mayaguez, PR The fungus Colletotrichum gloeosporioides is a causal agent of anthracnose, a disease that affects diverse ornamental and agricultural plants producing the death of tissues and affecting the growth of the fruit. The main objective of this study was to use alginate beads as a controlled release mechanism of fungicide to inhibit fungal growth. It was performed a synthesis of alginate beads with two transition metals (Cu+2 and Fe+3) and two alkaline earth metals (Ba+2 and Ca+2), loaded with the systemic fungicide Propiconazole and sodium oleate. The release of the fungicide was studied with High Performance Liquid Chromatography ( HPLC) . Also it was studied on Potato Dextrose Agar (PDA) plates with the fungus C. gloeosporioides. Physical characterizations such as entrapment efficiency, bead size, percentage equilibrium swelling of the beads and diffusion mechanism for Propiconazole release have been evaluated. Furthermore, analytical techniques like infrared microscopy and scanning electron microscopy were taken. The analysis of PDA plates shows that alginate beads composed of alkaline earth metals inhibits the fungal growth better than the transition metals. Results of the swelling analysis showed that Ca+2 had the higher measure and it also has the best results on the PDA plates and the HPLC analysis. The use of beads for the controlled release of a systemic fungicide can reduced the exposition of the fungicide to the environment and the plant. It also avoids the wastes of fungicide on non-required fields. AGFD 60 Combinatorial enzyme technology for the conversion of agricultural fibers to functional products Sarah B. Batt Throne, sarah.batt@ars.usda.gov, Doris Feng, William J. Orts, Dominic W. Wong. WRRC, USDA ARS, Albany, CA The concept of combinatorial chemistry has received little attention in agriculture and food research, although its applications in this area were described more than fifteen years ago. More recently, interest in the use of combinatorial chemistry in agrochemical discovery has been revitalized. The power of the concept arises from the immense number of candidate molecules that can be created from a parent molecule, forming a diverse library for target screening. Plant cell wall polysaccharides consist of polymeric backbones carrying various types of substitutions. For example, xylan contains a β-1,4-linked xylopyranosyl chain decorated with at least six types of side groups. Likewise, pectin consists of complex side chain structures that can be targeted by specific enzymes. This type of architecture makes the biopolymer particularly suitable for the application of the combinatorial chemistry concept. The use of enzymes to surgically remove the side groups individually and in combination would alter

the degradation pattern of the main chain, resulting in a diverse library of hydrolytic products. The structural variation would in turn translate into uniquely different reactivity and functional properties. Preliminary studies applying the concept to the bioconversion of xylan and pectin have resulted in oligo fragments with modulating action on microbial cell growth. AGFD 61 Combinatorial enzyme technology: Conversion of pectin to oligo species and its effect on microbial growth Doris Feng, riceteamonkey@ymail.com, Sarah B. Batt Throne, William J. Orts, Dominic W. Wong. WRRC, USDA-ARS, Albany, CA Plant cell wall polysaccharides, which consist of polymeric backbones with various types of substitution, were studied using the concept of combinatorial enzyme technology for conversion of agricultural fibers to functional products. Using citrus pectin as the starting substrate, an active oligo species has been isolated that suppressed the growth of a test microorganism Escherichia coli ATCC 8739. It was found that the inhibitory effect increased with the concentration, with a MIC of 0.50%. The antimicrobial effect was sustained for three days and possibly longer. The species had high intensity at A235 indicating a double bond character, and was highly sensitive to permanganate oxidation. It showed positive on total carbohydrate based on the phenol-sulfuric acid assay, but negative on reducing sugar based on the DNSA assay. From this and also the study on arabinoxylan, the presence of reactive double bonds and the size of the oligo species may be the contributing factors to the inhibitory effect. Oligosaccharides have gained popularity as functional food ingredients, and in more recent years as alternatives for antimicrobial growth performance promoters in animal production. In both regards, they are used in sub-minimum inhibitor concentrations acting to modulate the microbiota composition. AGFD 62 Dissipation pattern of pesticide residues during cultivation of agricultural products for establishing post-harvest residue level in Korea Ji-Su Park, jeesoo0320@naver.com, Seung-Hyun Yang, Hoon Choi. Wonkwang Univ., Iksan, Korea (Rep. of) This study investigated dissipation patterns of pesticide residues in agricultural products during cultivation and suggested the pre-harvest residue limits (PHRLs) based on their dissipation patterns and biological half-lives. The pesticides were applied on agricultural products in two different regions at the recommended dose, respectively. The sample for dissipation pattern study were harvested at 0, 1, 2, 3, 5, 7 and 10 days after treatment, and analyzed by high-performance liquid chromatography or gas chromatography. The residue of samples was determined by analytical instruments after extraction, partition and purification with Florisil. For method validation, the limit of quantitation, standard calibration curve, linearity, repeatability, reproducibility, sensitivity and specificity were conducted. Recovery experiments were conducted to validate the analytical method. The established method satisfied criteria of the analytical method for pesticide residues, which covered 70~110% recovery range, less than 20% of relative standard derivations, and higher sensitivity than 0.05 mg/kg of limit of quantitation or half of maximum residue limits. The biological half-lives of pesticides in two different field studies were calculated. The PHRL of pesticides were recommended for 10 days before harvest, respectively. AGFD 63 Aroma optimization of low caloric, alcohol-free beverages Deborah Gernat2, d.c.gernat@tudelft.nl, Eric Brouwer3, Marcel Ottens1. (1) Delft Univ. of Tech., Leiden, Netherlands (2) Biotechnology, Delft Univ. of Tech., Delft, Netherlands (3) Heineken Supply Chain, Zoeterwoude, Netherlands Flavour components contribute to the major characteristic taste of food stuff and beverages. Current market trends show that consumer’s preferences shift to healthier, low-caloric options such alcohol-free products. The perception of flavour-active compounds, however, strongly depends

on the food matrix and otherwise present flavour active components. In alcohol-free products, so-called worty/malty off-flavours are often over-pronounced. It is generally accepted that these off-flavours are caused by relatively volatile low-molecular weight aldehydes, so-called Strecker aldehydes. They are formed by a heat-induced reaction between a reducing sugar and an amino acid. New process designs are required to be able to engineer the desired flavour profile and fine-tune the aroma concentration to the respective matrix. Several process options to selectively remove (Strecker-) aldehydes are currently being investigated. A suitable technology for the flavour tuning in malt-based drinks was identified to be a selective adsorption step. The advantage is a good selectivity for targeted compounds as well as a possible reduction of capital investment and operational costs. State of the art is presented and the approach taken to develop such a process is described. Thereby, potential bottlenecks are identified and process concepts circumventing these proposed. AGFD 64 Estimation of capsaicin and other nutritionally important compounds in Colorado grown pepper cultivars Mansor Hamed2, mansourfarg@yahoo.com, Diganta Kalita2, Michael Bartolo3, Sastry Jayant2. (2) San Luis Valley Research Center, Dept of Horticulture and Landscape Architecture, Colorado State Univ., Center, CO (3) Arkansas Valley Research Center, Dept of Horticulture and Landscape Architecture, Colorado State Univ., Rocky Ford, CO Peppers (Capsicum annum L.) are an important crop that are usually consumed as food or spices. Peppers contain a wide range of phytochemicals such as capsaicinoids, phenolics, vitamin C, carotenoids, and anthocyanins. However, capsaicinoids are the major group of compounds that give them their characteristic pungent taste. These compounds have been used in the food technology and pharmaceutical industries because of their potential antioxidant, anticancer and antibiotic properties. The objective of the present study was to analyze capsaicinoid and other bioactive compounds in peppers at the green and red stages and after roasting. The levels of capsaicin were in the range of 0 – 3636 µg/g in the green stage and 0- 4831 µg/g in the red stage in the selected peppers with the highest levels in Spartacus Habanero and the lowest level in Sweet Delilah. The concentration of dihydrocapsaicin was in the range of 0 - 2149 µg/g FD in the green stage and 0 - 2162 µg/g FD in the red stage. Scoville Heat Units (SHU) were in the range of 0- 112,588 helping to determining which peppers could be classified as hot, mild and sweet. The levels of capsaicinoid compounds were reduced after roasting (18.72 - 3611.63 µg/g and 9.5 – 1611 µg/g) capsaicin and dihydro capsaicinoids respectively for green peppers. The total levels of phenolics in raw peppers, irrespective of stage, ranged from 2706 to 5418 µg/g. AGFD 65 Biochemical characterization of the polyphenolic radical in third hand smoke Alexander Skochko1, Chris Lopez1, Scott Russell1, Gary Firestone2, Koni Stone1, kstone@csustan.edu. (1) Dept of Chemistry, CSU, Stanislaus, Turlock, CA (2) Molecular and Cell Biology, Univ. of California, Berkeley, Berkeley, CA Exposure to cigarette smoke has been linked to a higher risk of cancer for both smokers and non smokers. Recently, the residue that is deposited on solid surfaces, also known as "third hand smoke", has been implicated as a health threat. Aqueous extracts of mainstream and sidestream smoke from cigarettes contain a stable polyphenolic radical polymer. These polymers bind to DNA and induce single strand nicks in DNA that are not easily repaired. Environmental residue from cigarette smoking, also known as “third hand smoke,” may contain this tar radical. Our goal is to study the environmental residue by purifying the tar radical from side stream smoke, which comes off of the tip of the cigarette, and compare it to the tar from third hand smoke. An apparatus was constructed to collect these types of cigarette tar on cellulose filters. Then, the aqueous extracts from each type of cigarette tar were purified by G25 Sephadex

chromatography. The fractions were analyzed by UV spectroscopy and then each fraction was tested using an agarose gel electrophoresis assay for DNA nicking. Super-coiled, double stranded plasmid DNA (pUC18) unwinds when a single strand is nicked. The gels were stained, scanned, and quantitated using Image-J software. DNA nicking was detected and quantitated when DNA was incubated with either solutions of side-stream or third hand smoke. There is a similar concentration response for both types of smoke. Indole-3-carbinol (I3C) is a compound that is present in broccoli (up to 500 ppm), it has been shown to block DNA damage that is caused by radicals. We tested I3C with tar extracts in our DNA nicking assay. Our preliminary results are confounding and do not support the previously reported results. Also, when only I3C is incubated with pUC18 the supercoiled DNA band is broadened and shifted to a lesser mobility. The purification, UV spectra and DNA nicking results support our conclusion that environmental smoke residue can cause DNA damage and it is chemically similar to the tar radical that is present in side stream (and main stream) cigarette smoke. AGFD 66 Changes of volatile flavors during fermentation of kimchi Wooderck Hawer2, wooderck@hanmail.net, Dongwon Seo1. (1) Korea Food Research Inst., Seongnam, Korea (Rep. of) (2) Food Analysis Center, Korea Food Research Inst., Songpa-ku, Seoul, Korea (Rep. of) Kimchi is one of the representative indigenous food in Korea. It is the general name given to a group of fermented acid vegetable food with a long tradition. More specific species are named for these acid fermented vegetable depending on raw material, processing methods, seasons and localities. Kimchi fermentation is a very complex process carried out by the growth of a sequence of heterofermentative and homofermentative lactic acid bacteria. Hence, flavors in kimchi are the result of unique combinations of various components. Some of these compounds are being decomposed during the fermentation process, whereas other are formed to modify the flavors of kimchi. For the analysis of volatile flavor, Simultaneous Distillation Extraction(SDE) and Dynamic Headspace Concentration(DHC) were applied. As expected, significant differences in flavor profile patterns were shown between these two extracting methods. In spite of 1/10 amount of the sample, low molecular components were collected more in headspace concentration but higher molecular component were more in SDE. This fact implies that DHC analysis is more effective for analysis of volatile components in kimchi. Furthermore, in the SDE, the flavor was changed by thermal artifact. With this DHC system, volatile compounds were identified and the fate of the volatile flavor components during the fermentation of baechu kimchi was discussed. The major class of the volatile components was sulfide combined with alkyl, allyl and alkyl allyl radicals. Ethanol, methyl allyl sulfide, acetic acid, dimethyl disulfide, camphene, 1-phellandrene, methyl allyl disulfide, diallyl disulfide and diallyl trisulfide, α-zingibrene were identified. The content of some components increased gradually during fermentation and decreased to some extent. One of the noteworthy components among the sulfide is methylallyl sulfide. The variation of the component revealed similar regression with sensory evaluation. With this characteristic change, it may be used as an criteria index for the progress of fermentation. Also of interest is the production of many terpenoids compounds. A part from the sulfide compounds, a range of 6 monoterpenoids and 4 sesquiterpenoids were analysed. The terpenoids are considered to originate from the spicy ingredients rather than not produced by the microbial syntheses. AGFD 67 Environmental extraction and quantitation of tetracycline antibiotics and their metabolites in agricultural wates using SPE, HPLC-MS, and HPLC-PDA Ali J. Abdulrheem2, q8ali@windowslive.com, Christopher Fullington2, John H. Loughrin1, Eric D. Conte2. (1) Food Animal Environmental Systems Research, USDA Bowling Green, KY (2) Chemistry, Western

Kentucky U., Bowling Green, KY The effects of elevated residual concentrations of tetracycline antibiotics in the environment through agricultural waste, as a fertilizer, is causing bacteria to develop antibiotic resistance (AR). In this research, we have attempted to design an analytical method to isolate antibiotics from swine waste using High Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS) and High Performance Liquid Chromatography with photodiode array (HPLC-PDA) detection. By mixing the agricultural samples with methanol, the antibiotics are extracted into an aqueous phase and filtered. A polymeric weak cation cartridge is then used to concentrate the antibiotics and separate the unwanted organic compounds found in the sample. The antibiotics are released and analyzed using LC-MS. The concentration of different antibiotics and metabolites have been found at relatively high concentrations. The high concentrations of these antibiotics may pose a human health threat since the spread of the antibiotics would mean that the AR bacteria may also be spreading. AGFD 68 Macro and micro-mineral contents of the pork cuts in Korea Dongwon Seo1, dwseo@kfri.re.kr, Soyoung Kim1, Jinbing Hwang1, Hyunjun Lee1, Jisu Park1, Yong-Xie Jin2, Youngmin Choi2, Se-Na Kim2, Jin-Sik Nam3. (1) Korea Food Research Inst., Seongnam, Korea (Rep. of) (2) Rural Development Administration, Junju, Korea (Rep. of) (3) Suwon Women's Univ., Suwon, Korea (Rep. of) Pork is the most popular meat in East and Southeast Asia, and is also very common in the Western world. As far as consumption of pork by humans is concerned, pork is increasingly recognized as an important source of nutrients, including minerals. The purpose of the present study was to analyze the concentrations of macro and micro-mineral in the pork cuts such as tender loin, ribs, shoulder loin, picnic shoulder, leg, loin and belly. The pork samples were provided by Rural Development Administration (RDA). The sample was digested with 8 mL of HNO3 and 2 mL of H2O2 using the microwave. This solution was cooled and diluted with deionized water. Diluted solution was injected into the inductively the coupled plasma optical emission spectrometry (ICP-OES) and the inductively coupled plasma mass spectrometer (ICP-MS) to determine minerals. Ca, P, Fe, Na, K, Mg, Mn, Zn and Cu (macro-minerals) contents range of tender loin, ribs, shoulder loin, picnic shoulder, leg, loin and belly were 0.02-363.18, 0.01-293.07, 0.01-308.41, 0.00-327.12, 0.01-243.06, 0.01-394.85 and 0.00-272.95 mg/100g, respectively. And Mo and Se (micro-minerals) contents were 0.61-1.00 and 19.16-21.78 ug/100g, respectively. Therefore, it is expected that the mineral contents could be used as nutritional food ingredient database for national health promotion. * This research was supported by a grant (PJ010846022016) from Rural Development Administration in 2016. AGFD 69 Experiment for analysis of urushiol in sumac and several indigenous food in Korea Dongwon Seo, dwseo@kfri.re.kr, Kijin Kim, Wooderck Hawer. Korea Food Research Inst., Seongnam, Korea (Rep. of) Urushiol is an oily organic allergen found in plants of the family Anacardiaceae, especially Toxicodendron spp. The oxidation and polymerization of urushiol in the sap of plant forms a hard lacquer in the presence of moisture to produce one of the most famous Korean lacquerware inlaid with mother-of-pearl. On the other hand, sumac has been used as a curing agent or food in some American Indians and Asian countries. It is also famous as an indigenous ingredient for healthy food, Otdak in Korea. This is a chicken soup boiled with Sumac. However, it has a little bit of a kind of poison which makes you feel itchy. For some sensitive individuals, urushiol may cause an allergic skin rash known as urushiol-induced contact dermatitis. This study determined the urushiol content in several foods. The full process of urushiol analysis consists of extraction, TMS-silylation, analysis and identification by GC/MS. In order for the required accuracy and precision to be attained, each steps has to be optimized. A 30 g sample of Rhus verniciflua Stokes

extract was stirred with 400 ml of acetone for 1 hour and filtered. The filtrate was evaporated and dissolved with ca. 60 mL of n-hexan. The hexane layer was transferred into a separating funnel containing same amount of water. After shaking, the upper layer was concentrated to dryness and dissolved with acetonitrile for analysis. Silylation of urushiol was carried out with standard reagents and Rhus verniciflua Stokes extract. The reagent stock solution mixed with 100 µL Sylon BFT mixture (BSTFA�TMCS=99�1, v/v) and 50 µL pyridine was heated at 80°C for 30 min. Very polar stationary phases give excellent separation of urushiol derivatives. HP-FFAP (30m × 0.32mm I.D, 0.25µm film thickness) was used. Oven temp. was held I min at 90°C and increased upto 240°C at 10°C/min and hold for 10min. The injector temperature was 230°C in split mode 10:1. Eight components was found in derivatives from Rhus verniciflua Stokes (RV) extract with three urushiol reagent C15:1, C15:2 and C15:3 peaks. The content of urushiol was 1.28-8.80 µg/mL in tea bag, 14.54-87.79 ug/mL in sumac slice and 3.97-13.22 ug/mL in fresh sprout. The good linearity, r>0.9997 showed in the range of 1-100 ug/mL. LOD was 0.43-0.87 ug/mL and LOQ was 1.29-2.63 ug/mL. AGFD 70 Mineral nutrient contents of lentil bean, khorasan wheat and quinoa Jinbong Hwang1, hwangjb@kfri.re.kr, Dongwon Seo1, Soyoung Kim1, Hyunjun Lee1, Jisu Park1, Yong-Xie Jin2, Youngmin Choi2, Se-Na Kim2, Jin-Sik Nam3. (1) Korea Food Research Inst., Seongnam, Korea (Rep. of) (2) Rural Development Administration, Junju, Korea (Rep. of) (3) Suwon Women's Univ., Suwon, Korea (Rep. of) Lentil bean, khorasan wheat and quinoa were highly nutritious and sustainable food source packed with proteins, fiber, and other micronutrients. Therefore, they are widely used in animal and human nutrition. Lentil bean, khorasan wheat and quinoa consumption may have beneficial effects such as reducing the incidence of certain cancers, protecting against osteoporosis, and lowering serum cholesterol and lipid accumulation in the body. The purposed of this study was to analyze the contents of mineral in lentil bean (red and brown), khorasan wheat and quinoa. The samples were provided by Rural Development Administration (RDA). For method validation of minerals, we used NIST Standard Reference Material (SRM) 2387 and digested by the microwave and inductively coupled plasma optical emission spectrometer (ICP-OES) and the inductively coupled plasma mass spectrometer (ICP-MS). Regression analysis of correlation coefficient (r2) was higher than 0.999 which revealed good linearity. Limit of detection and quantitation were 0.2 ~ 69.0 ug/kg and 0.7 ~ 230.1 ug/kg, respectively. The contents of the minerals in red lentil bean were 21.2±0.3 mg/100g of Ca, 382.3±4.7 mg/100g of P, 5.7±0.1 mg/100g of Fe, 933.9±9.0 mg/100g of K, 79.4±0.0 mg/100g of Mg, 368.3±13.6 ug/100g Mo and 73.8±7.0 ug/100g Se. Mo and Se (micro-minerals) contents of khorasan wheat were 51.5 ±0.8 and 163.6±2.0 ug/100g and quinoa were 20.9 ±0.4 and 5.0±0.1 ug/100g, respectively. AGFD 71 Effect of black rice on quality characteristics and antioxidant activity of yogurt fermented using Lactobacillus paracasei and Lactobacillus rhamnosus Ji-Woo Yoon, jiwoo0175@naver.com, Ha-Na Kim, Dam-Hee Baek, Kui-Sik Choi, Sung-Il Ahn, Chang-Six Ra, Jin-Woo Jhoo, Gur-Yoo Kim. Coll. of Animal Life Sciences, Kangwon National Univ., Chuncheon Kangwon, Korea (Rep. of) This study was carried out to measure the quality characteristics and antioxidant activity of yogurt supplemented with black rice flour which has been known as food additives containing lots of anthocyanins as well as vitamins, minerals, and dietary fibers. The yogurt was prepared using starter culture containing Lactobacillus paracasei and Lactobacillus rhamnosus and was fermented at 37°C for 12 hrs. Black rice flour (BRF) was added to yogurt mix before fermentation with different concentrations, 0% (control), 1% (BRF-1), 2% (BRF-2) and 3% (BRF-3) of total volume. The viable cell count (log CFU/g) of lactic

acid bacteria (LAB) was measured by MRS broth at 0, 3, 6, 9 and 12 hr during fermentation as well as pH and titratable acidity (TA). Total antioxidant activity of the yogurts were evaluated by FRAP assay and measuring DPPH and ABTS radical scavenging activities. The viable cell counts of LAB in yogurt supplemented with BRF significantly increased compared to control. There was significant difference among 1%, 2% and 3% BRF added yogurts on growth rate of LAB (p<0.05). The pH decreased significantly faster in yogurt supplemented with BRF, and also the TA increased significantly faster in yogurt supplemented with BRF compared to control. As results of the antioxidant activity of yogurt supplemented with black rice flour, BRF-3 displayed the highest DPPH and ABTS radical scavenging activity as well as FRAP activity (p<0.05). The antioxidant activities of yogurt were influenced by the BRF addition. These results indicate that adding black rice flour to yogurt is effective in increasing LAB growth rate during fermentation and antioxidant activities. It is considered that the yogurt supplemented with black rice flour is able to develop a functional dairy product. AGFD 72 Anti-allergic effects of low-molecular-weight peptides derived from bovine β-casein on RBL-2H3 cells Ha-Na Kim, od-khn@hanmail.net, Sun-Young Park, Sung-Il Ahn, Hye-Won An, Sae-Gyeol Yoon, Gur-Yoo Kim, Jin-Woo Jhoo. Coll. of Animal Life Sciences, Kangwon National Univ., Chuncheon Kangwon, Korea (Rep. of) This study was carried out to investigate anti-allergic effects of low-molecular-weight peptides derived from bovine β-casein on RBL-2H3 cells against IgE-induced allergic inflammation. β-casein was hydrolyzed using proteolytic enzymes, trypsin and chymotrypsin, and low-molecular-weight peptide fractions having molecular weight range of 1,000 to 3,000 was isolated using ultrafiltration method. To measure percentage of β-casein hydrolysis with proteolytic enzyme treatment, TCA insoluble protein content was analyzed by Lowry method. The hydrolysis percentage of β-casein with trypsin and chymotrypsin treatment was 36.3%, and hydrolysate was freeze-dried until used. Anti-allergic effects of low-molecular-weigh peptides from β-casein were evaluated by measuring release of histamine, β-hexosaminidase, TNF-α and IL-6 from antigen-stimulated RBL-2H3 cells. Low-molecular-weight peptide derived from β-casein effectively suppressed IgE-induced β-hexosaminidase and histamine release in RBL-2H3 cells, and the peptides inhibited IL-6 and TNF-α secretion. The results of present study showed that low-molecular-weight peptides hydrolyzed from bovine β-casein have in vitro anti-allergic effects, and the peptides would be promising to develop functional dairy products. AGFD 73 Novel approaches to the chemical preparation and spectral characterization of tormentic acid Yu-Chen Lo4, bennylo@stanford.edu, Gui Ren3, Jin-Bin Wu2, Hiroshi Honda1, chrishonda@yahoo.com, Tsao-Yi Wei5. (2) Pharmacy, China Mdical Univ., Taichung, Taiwan (3) Bioengineering, Northwestern Polytechnic Univ., Fremont, CA (4) Bioengineering, Stanford Univ., Palo Alto, CA This paper represents novel approaches to the chemical preparation and spectral characterization of tormentic acid AGFD 74 Novel approaches to the chemical synthesis and biological activity of 24-ketolanosterol as an inhibitor of HMG-CoA reductase Edward J. Parish1, Gui Ren3, renglauren@gmail.com, Yu-Chen Lo4, Hiroshi Honda2, chrishonda@yahoo.com. (1) Chemistry, Auburn Univ., Auburn, AL (3) Bioengineering, Northwestern Polytechnic U., Fremont, CA (4) Bioengineering, Stanford U., Fremont, CA This paper represents novel approaches to the chemical synthesis and biological activity of 24-ketolanosterol, a key intermediate in the synthesis of potential C-24 metabolic regulators, to be a potential inhibitor of HMG-CoA reductase.

AGFD 75 Novel approaches to the chemical synthesis and carbon-13 nuclear magnetic resonance spectral properties of cholest-4-en-3,6-dione Dong-Chun Ren4, rendc@ahjc999.com, Edward J. Parish1, Gui Ren3, Yu-Chen Lo5, Hiroshi Honda2, chrishonda@yahoo.com. (1) Chemistry, Auburn Univ., Auburn, Alabama, US (3) Bioengineering, Northwestern Polytechnic Univ., Fremont, CA (4) Pharmacy, China Pharmaceutical Univ., Nanjing, Jiangsu, China (5) Bioengineering, Stanford Univ., Fremont, CA The cholesterol derivative cholest-4-en-3,6-dione is a naturally occurring substance found in both plant and animal tissues. This paper represents the facile synthesis and carbon-13 nuclear magnetic resonance spectral properties of cholest-4-en-3,6-dione. AGFD 76 Novel approaches to the chemical synthesis and structural characterization of hydroxysterols Edward J. Parish1, Yu-Chen Lo4, Huey-Lih Shyu3, hlshyu@ctust.edu.tw, Hiroshi Honda2, chrishonda@yahoo.com, Tsao-Yi Wei5. (1) Chemistry, Auburn Univ., Auburn, Alabama (2) Bioengineering, Northwestern Polytechnic Univ., Fremont, CA (3) Medical Technology, Central Taiwan Univ., Taichung, Taiwan (4) Bioengineering, Stanford Univ., Palo Alto, CA This paper represents the improvement in the chemical synthesis of hydroxysterols and the complete structural characterization of the products and intermediates AGFD 77 Multiplex surface plasmon resonance imaging platform for label-free detection of foodborne pathogens Jing Chen2, jing.chen@ars.usda.gov, Bosoon Park1. (1) USDA, ARS, Athens, Georgia (2) QSARU, USDA/ARS, Athens, Georgia Salmonellae are among the leading causes of foodborne outbreaks in the US, and more rapid and efficient detection methods are needed. Surface plasmon resonance imaging (SPRi) is an emerging optical technique, which allows for rapid and label-free screening of multiple targets simultaneously. In this study, we have evaluated the feasibility of SPRi in label-free detection of Salmonella isolates. The SPRi-biochip was functionalized with anti-Salmonella antibodies and blocking agents. Intact and thermally lysed Salmonella, E. coli, Listeria innocua, and Staphylococcus aureus cells were tested for performance of SPRi as a new tool for foodborne pathogenic bacteria detection. The influence of antibody concentration, blocking agent, and regeneration conditions on specificity and signal intensity for target bacteria were evaluated and optimized. Salmonella could be detected based on SPR sensorgram analysis and difference images, and signal from lysed cells yielded significantly higher signal compared to intact cells. Overall, the new SPRi technique demonstrates the potentials in bacterial food safety and could lead to significant impacts on future pathogen screening in food matrix. AGFD 78 Effect of the cocoa butter equivalent addition on the volatile compounds of dark chocolate Cristiano Silva de Souza1,2, Jane Mara Block1, janeblock@gmail.com. (1) Food Science and Technology, UFSC, Florianópolis, Santa Catarina, Brazil (2) Duas Rodas , Jaraguá do Sul, SC, Brazil Cocoa butter equivalents (CBEs) are fats used for replacing part of the cocoa butter (CB) in chocolate due its high cost, low milk-fat tolerance, lack of stability at elevated temperatures and tendency to bloom. The effect of this replacement on the volatile compounds profile of dark chocolate is not well known. In this work samples of dark chocolate with 15% of cocoa butter; 10% of cocoa butter and 5% of CBE, and 5% of cocoa butter and 10% of CBE, were studied. The melting point for the CB and CBE was similar but the solid fat content (SFC) showed a different melting behavior for the samples. The content of total saturated fatty acids for CBE was 2.9% higher than for CB. Similar concentration of SOS (21 and 23.7% for CB and CBE, respectively), and different contents of POP and POS were observed. The replacement of the CB with 5% and 10% of CBE did not affect the rheological characteristics (yield value and plastic viscosity) and the particle size

distribution of the samples. Among the 27 different volatile compounds identified by SPME-GC/MS, 12 of them (phenylacetaldehyde, methylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, tetramethylpyrazine, trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, phenethyl alcohol, 2-acetilpirrol, acetophenone and isovaleric acid) were detected at significantly higher levels (p≤0.05) in the sample formulated only with CB. The group of pyrazines showed a decrease of more than 50% for the samples formulated with CB and CBE. The results obtained showed that the replacement of CB by CBE in dark chocolate may negatively influence the profile of volatile compounds responsible for the flavor of dark chocolate. AGFD 79 Characterization of chemical and biological properties of proanthocyanidins from color corn after different processing methods Cheng Chen1, cchen168@illinois.edu, Pavel Somavat2, Vijay Singh2, E G. Demejia1. (1) Food Sci. and Human Nutrition, Univ. of Illinois, Urbana (2) Ag. and Biological Engineering, Univ. of Illinois, Urbana Proanthocyanidins (PAs) are oligomers and polymers of flavan-3-ol units, also known as condensed tannins. The monomers include catechin, epicatechin, and gallic acid esters. They have beneficial effects on several chronic diseases due to anti-inflammatory and antioxidant effects. The objective of this study was to compare the PAs profile and concentration from purple, blue, and red corn after dry milling, wet milling, and dry grind processing, and to determine the anti-inflammatory properties of PAs. Also, PAs from purple corn were purified and analyzed through Sephadex LH-20, HPLC-ESI-MSMS and HPLC with fluorescence detector to determine the degree of polymerization. Among purple, blue, and red corn, purple had the highest PAs concentration. In purple corn, among three processing methods, pericarp contained the highest concentration of PAs in dry milling (43.5 ± 2.1 mg catechin equivalent/kg corn); steep water contained the highest concentration of PAs in wet milling (170.3 ± 4.4 mg catechin equivalent/kg corn); and DDGS had 35.05 ± 2.5 mg catechin equivalent/kg corn. Wet milling process recovered all PAs from whole purple and red corn. Red corn showed the same HPLC profile as purple corn but lower concentrations, 19.6 ± 0.5 and 33.78 ± 3.2 catechin equivalent/kg corn for pericarp and steep water, respectively. Blue corn had the lowest concentration and different PAs distribution patterns; small grits contained the highest concentration in dry milling (2.82 ± 0.31 catechin equivalent/kg corn), and gluten slurry contained the highest concentration in wet milling (13.67 ± 0.50 catechin equivalent/kg corn). It was determined that the degree of polymerization was below 10, which is considered favorable for their health benefits. Biomarkers of inflammation such as cyclooxygenase-2 and inducible nitric oxide synthase indicated inhibition effects of inflammation when using the purified purple corn extract. AGFD 80 Low-resolution 1H NMR as a reliable technique to study fresh and freeze-thawed hen egg yolk Carmen Au, Tong Wang, Nuria Acevedo, nacevedo@iastate.edu. Food Science and Human Nutrition, Iowa State Univ., Ames Low-resolution 1H NMR spectroscopy is a technique used to study molecular mobility in numerous food systems and therefore, it may be able to reveal matrix changes occurred during processing or storage. Egg yolk gelation induced by freezing-thawing processing is an undesired change for food processors due to the significant increase in viscosity that prevents effective mixing with other ingredients. The objective of this research was to develop a low-resolution 1H NMR technique to characterize the matrix mobility of fresh and freeze-thawed hen egg yolk, so this method can be used as a fast quantification tool. NMR analysis was conducted using the CPMG sequence to measure spin–spin relaxation times (T2) of proton pools representing yolk constituents. Three different experiments were conducted for this

work. The first experiment was carried out to identify egg yolk components which allowed distinguishing 3–4 pools. The least mobile proton pool was assigned to proteins, protein–lipid and protein–water interactions, and the most mobile proton population to unbound water or exchangeable protein or lipid protons. The proton pools with intermediate mobility were assigned to lipids, lipid–protein and lipid–water interactions. A second experiment was conducted to study stability of fresh and gelled yolks up to 5 days of storage at 4°C. The results indicated that yolk matrix mobility changed across five days of refrigeration storage. They suggested that fresh yolk should be measured within the first 24 h after yolk separation. On the other hand, gelled yolks were shown to be stable during refrigeration storage. Thus, all fresh samples should be measured on the same day of preparation and immediately after thawing for gelled yolk. Robustness of the instrument and the methodology developed was assessed with a reproducibility test. The 1H NMR measurements of fresh yolk were consistent and highly reproducible. Significant differences (p < 0.05) were found within gelled yolk samples. This research demonstrated that low-resolution 1H NMR spectroscopy can identify yolk components, detect changes in the matrix and distinguish between the two systems with the same composition but different matrix structure. The methodology developed in this research holds promise for studying the changes that occur in hen egg yolk as a result of processing or storage, such as freeze–thaw gelation and may be applied to other foods systems. AGFD 81 Elucidation of the gelation mechanism of frozen- thawed egg yolk Carmen Au2, Nuria Acevedo1, nacevedo@iastate.edu, Tong Wang1. (1) Food Science and Human Nutrition, Iowa State U., Ames (2) Iowa State U., Ames Egg yolk is used in the food industry for a variety of products including mayonnaise, salad dressings, cakes, and custards. A strategy to extend the shelf life of egg yolk up to 1 year is frozen storage. However, freezing at temperatures below −6 °C followed by thawing leads to the undesirable phenomenon of yolk gelation. Gelation is characterized by an irreversible loss of fluidity which results in reduced yolk dispersibility and functionality. Addition of 2−10% salt, sugar, or corn syrup to yolk (as a cryoprotectant) is a current practice to minimize gelation. However, alternative strategies are desired to satisfy consumer’s demands of products with healthier nutritional profiles and low or free in sugar and sodium. Freeze-thaw egg yolk gelation has been studied extensively; nevertheless its mechanism has not been fully elucidated. Methods based on newer technology and relating multiple analyses and observations may add new knowledge on the mechanism of yolk gelation. The objective of this research was to determine more precisely the gelation behavior and gelation mechanism of freeze-thawed hen egg yolk with available traditional and newer techniques and, more importantly, the kinetics of these changes. Yolks stored up to 168 d at −20 °C were analyzed by several techniques, such as rheology, native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (native- and SDS-PAGE), differential scanning calorimetry, transmission electron microscopy (TEM), particle size analysis, and low resolution proton nuclear magnetic resonance (1H NMR) spectroscopy for matrix mobility. Results indicate that both plasma and granular fractions of the yolk contributed to yolk gelation by freezing. PAGE analyses suggest the participation of the granular proteins in aggregation. Increasing gel strength and particle size and decreasing water and lipid−water mobility indicate that lipoproteins or apolipoproteins aggregated. At storage times ≥84 d, increased protein and lipid mobility, the detection of smaller particles, and secondarily increased gel strength suggest the liberation of protein or lipoprotein components from previously formed aggregates and further aggregation of these constituents. Disruption of the gelled yolk matrix observed with TEM supported that ice crystal formation was required for gelation to occur. A 2-stage dynamic gelation model is thus proposed.

AGFD 82 Cellulose nanocrystals with light induced antimicrobial functions Yiwen Zhu, yiwzhu@ucdavis.edu. Textiles and clothing, Univ. of California, Davis Cellulose nanocrystals have shown high Young’s modulus and aspect ratio, and are biodegradable and compatible. Incorporation of light-active colorants, anthraquinone compounds, could bring in photo-induced antimicrobial functions to the nanomaterials. Under UV radiation or day light activation, the anthraquinone structures could produce reactive oxygen species (ROS) such as hydrogen peroxide, hydroxyl radicals effectively in aqueous solutions. In this research, cellulose nanocrystals (CNCs) were modified by covalently incorporating anthraquinone-2-carboxylic acid (AQC) in order to achieve antibacterial feature. The grafting ratio of AQC onto CNCs reached to 8 wt% based on the mass of the CNC. The resulted CNC-AQ demonstrated higher efficiency of ROS production in aqueous solutions under UV 365 nm exposure. Those modified CNCs can serve as both antibacterial component and reinforcing phase in many other materials. AGFD 83 Encapsulation of microbial isolates in alginate beads designed to increase nutrient uptake in hydroponic systems Fatima Al Jallaf, ftmjlf@gmail.com, Hector H. Hernandez. Chemical and Envir. Eng., Masdar Inst. of Sci. and Tech., Abu Dhabi, United Arab Emirates Food security and water use are a global concern. As the global population increases and climate change affects agriculture lands, novel farming methods must be adopted if we are to meet the world’s growing food demand. A growing alternative to soil farming is hydroponics but ydroponics has limited availability of beneficial rhizosphere bacteria. In this study, we investigate the effect of Abu Dhabi’s local rhizosphere microbes on nutrient uptake by plants grown in a closed hydroponics system. Rhizosphere bacteria from Abu Dhabi soils were isolated and encapsulated in sodium alginate beads in order to quantify the uptake of nutrients from the hydroponic system. A total microbial community profile metagenomic study is underway to identify community members and individual environmental microbial isolates. This work will help identify Abu Dhabi native microbial isolates designed to optimize nutrient uptake and increase water reuse in closed hydroponic growth systems. AGFD 84 Quality characteristics of yogurt supplemented with trehalose and fructooligosaccharide Dam-Hee Baek, allsunday10@naver.com, Hye-Won An, Jun-Hong Park, Jin-Woo Jhoo, Gur-Yoo Kim. Coll. of Animal Life Sci., Kangwon Nat’l U., Chuncheon Kangwon, Korea (Rep. of) In this study, quality characteristics of yogurt supplemented with trehalose and fructooligosaccharide (FOS) were determined. Subcultured Lactobacillus rhamnosus was inoculated into milk with 2% (w/v) to manufacture yogurt supplemented with either trehalose (6.5%, w/v) or FOS (6.5%, w/v). Physicochemical and microbial changes, such as pH, titratable acidity and viable cell count were measured during fermentation at 37 °C for 14 hrs with every 2 hr interval after inoculation. The pH change of yogurts gradually decreased, and after 14 hr fermentation, pH of trehalose and FOS added yogurt reached 4.8, however, sucrose added control yogurt group reached 5.52. Viable cell count of yogurt showed over 6 log CFU/ml after 8 hr fermentation period. After 14 hr fermentation, trehalose and FOS added yogurt group displayed about 8.5 log CFU/mL and it was > sucrose added yogurt (7.7 log CFU/mL). The results in this study indicate adding of trehalose and FOS in the yogurt could increase growth rate of Lactobacillus rhamnosus growth during fermentation. AGFD 85 Phenolic profile of aqueous and hydroalcoholic extracts from pecan nut shell [Carya illinoinensis (Wangenh) C.Koch] obtained by optimization of ultrasonic-assisted extraction [1] Jane Mara Block2, janeblock@gmail.com, Josiane Hilbig1, Jonathan Alexsander Bork1. (1) UFSC, Florianópolis, Brazil (2) Food Sci, and

Tech. UFSC, Florianópolis, Santa Catarina, Brazil Ultrasonic-assisted extraction combined with statistical tools (factorial design, response surface methodology and kinetics) were used to optimize the experimental conditions of temperature, solid-to-solvent ratio, ethanol concentration and time for the extraction of the total phenolic content from pecan nut shells. The optimal conditions for the aqueous phase were temperature at 60°C, solid-to-solvent ratio of 30 mL/g and extraction time of 35 minutes, while for the hydroalcoholic phase were temperature at 80°C, solid-to-solvent ratio of 30 mL/g, ethanol concentration 20% v/v and extraction time of 25 minutes. Using these extraction conditions, 426 and 582 mg GAE/g of phenolic compounds, from the aqueous and hydroalcoholic phases respectively, were obtained. The ultrasound-assisted extraction associated with statistical tools increased and optimize the extraction efficiency of phenolic compounds. The sample preparation allowed the identification and quantification of five phenolic compounds (tannic acid, vanillic acid, caffeic acid, catechin, epicatechin) that had not been reported yet in literature for this raw material. AGFD 86 Sagebrush polyphenols impact the expression of CYP1A1 Sophie Nosworthy1, sophia.nosworthy@yotes.collegeofidaho.edu, Jennifer Forbey3, Russell Prough4, Carolyn Dadabay2. (1) Coll. of Idaho, Caldwell, ID (2) Chemistry Dept., The Coll. of Idaho, Caldwell, ID (3) Dept of Bio. Sciences, Boise State Univ., ID (4) Dept of Biochemistry and Molecular Biology, Univ. of Louisville, KY Sagebrush plants are incredibly chemically active, and produce polyphenols, which are secondary plant metabolites, in abundance. A limited number of wild animals, including the endangered sage-grouse Centrocercus urophasianus and pygmy rabbit Brachylagus idahoensis browse selectively on certain species of sagebrush. We hypothesize that observed wildlife dietary selectivity is influenced by polyphenols present in sagebrush that impact their ability to metabolize xenobiotics. The enzyme cytochrome P-450 1A1 (CYP1A1) is a monooxygenase that catalyzes many reactions involved in the bioactivation and detoxification of xenobiotics and belongs to a family of enzymes (CYP1A) that is highly conserved. The expression of CYP1A1 is induced by some polycyclic aromatic hydrocarbons, many of which are also substrates of the CYP1A1 enzyme. In this study, the effects of polyphenols extracted from sagebrush on the expression of CYP1A1 were characterized. CYP1A1 was induced in cultured HepG2 human hepatocytes using benzo[a]pyrene (BaP) and the subsequent enzyme activity was measured in a fluorescent assay. The effects of polyphenols extracted from sagebrush on BaP-induced CYP1A1 expression were determined. Results show that sagebrush polyphenols from two sagebrush species inhibit BaP-induced CYP1A1 expression in a dose dependent manner. This suggests that the polyphenols animals ingest by consuming sagebrush may influence the ability of those animals to effectively metabolize and clear xenobiotics. This study will allow for a greater understanding of the way the chemical environment impacts wildlife. AGFD 87 Isolation and purification of sesquiterpene lactones in sagebush Cassidy E. Ferrell1, cferrell1995@gmail.com, Jennifer Forbey3, Carolyn Dadabay2. (1) Chemistry, The Coll. of Idaho, Caldwell, ID (2) Chemistry Department, The Coll. of Idaho, Caldwell, ID (3) Biology, Boise State Univ., Boise, ID Over millions of years of herbivore co-evolutionary pressure, sagebrush has evolved to produce a large variety of chemical defenses—compounds that help the plant thrive in competitive habitats and harsh environments. One such class of compounds are sesquiterpene lactones (SQLs), a toxic plant secondary metabolite that deters herbivores from browsing on the sagebrush. SQLs exhibit anti-inflammatory, antitumor, and antimicrobial activity; and have shown promise in drug development. In this study, SQLs extracted from whole sagebrush leaves with chloroform were separated using thin-

layer-chromatography (TLC) and visualized using a sulfuric acid spray. Overall, 32 sesquiterpene lactones were isolated from five species of sagebrush native to Idaho, and preparative TLC was used to purify individual SQLs for identification. The variety of SQL’s expressed in sagebrush may serve as a resource for future in vitro investigation into the pharmacologic potential of these compounds. AGFD 88 Antioxidant properties and phenolic concentrations of herbs within the Lamiaceae family Jiyoun Ahn, ahnj@southwestern.edu, Andie Alford, alforda@southwestern.edu, Emily D. Niemeyer. Chem. and Biochem., Southwestern U., Georgetown, TX Many Lamiaceae herbs produce high levels of antioxidants, compounds that may help reduce oxidative stress in the human body. This study examines differences in antioxidant properties and phenolic levels among a variety of Lamiaceae plants grown under similar conditions. Twenty-nine Lamiaceae herbs – including cultivars of lavender, sage, bergamot, oregano, mint, hyssop, catnip, marjoram, savory, basil, and thyme – were grown from seed in a greenhouse setting. The Folin-Ciocalteu method was used to determine total phenolic concentrations within the various herbs, whereas antioxidant capacities were measured using the ferric reducing ability of plasma (FRAP) assay. Individual phenolic compounds within each plant were also quantified using high-performance liquid chromatography (HPLC). Total phenolic concentrations for herbs in this study ranged from 7.85 to 201.83 GAE (gallic acid equivalents in mg/g dry weight, DW) while antioxidant capacities ranged from 49.81 to 558.64 TEAC (trolox equivalent antioxidant capacity in mg/g DW). Initial results show that wild bergamot contained the highest total phenolic content and antioxidant capacity of the herbs studied. Based on the high levels of antioxidants found within these herbs, Lamiaceae plants may help in the prevention of certain diseases associated with oxidative stress. AGFD 89 Green synthesis of coumarin derivatives in search of potent pesticides for sustainable agriculture Maliha Uroos1, maliha_uroos_pk@hotmail.com, Naureen Akhtar2, Javaria Tariq1. (1) Inst. of Chemistry, Univ. of the Punjab, Lahore, Pakistan (2) Inst. of Agriculture Sciences, Univ. of the Punjab, Lahore, Pakistan Coumarin (2H-chromone-2-one) is a plant derived phenolic natural product, possessing a wide range of pharmacological properties. The presence of the coumarin moiety is known to confer resistance in plant tissue against microbial attack and hence used as a core structure in various pesticides. Some of the commercially available coumarin based pesticides are Brodifacoum, Dicoumarol, Warfarin and Difenacoum. There is increasing resistance in plants against the marketed pesticides, therefore the development of new pesticides is the urgent need of the day for the advancement and sustainability of agriculture. In the present study a series of 4-methylcoumarin derivatives have been synthesised using a simple, convenient and green synthetic approach. All the synthesised coumarin derivatives have been fully characterized using FTIR, 1H-NMR and 13C-NMR. The antifungal activity of the synthesised coumarins was evaluated against Alternaris gaisen1. The best activity was shown by 7-hydroxy-4,5-dimethyl-2H-chromene-2-one that inhibited the fungal biomass more than 95% at 0.05 ppm concentration. The present study justifies the potential use of these newly synthesised coumarin derivatives as fungicide. AGFD 90 Chemical composition, and antinutritional factors in seeds, cake, and botanical fractions of Sacha inchi (Plukenetia volubilis L.) Patricia Glorio1, pgpglorio@gmail.com, Meryluz Baquerizo2, Gilbert Rodríguez.Paucar2, Jorge Antonio Chavez3, Rina Lazaro1, Fabiola Saldaña1. (1) Food Engineering, Agrarian National Univ. La Molina, Lima, Peru (2) Graduate School, Agraria National Univ.-La Molina, Lima, Peru (3) Chemistry, Agrarian National Univ.-La Molina, Lima, Peru Sacha Inchi is an oilseed

cultivated at the Peruvian Amazonian. It is not fully used due to the lack of information on nutritional components and anti-nutritional factors (ANF). The objective of this research was to contribute with these determinations in the seed, cake and botanical fractions. Seeds and cake were notable for their protein content (28 and 48% respectively) and lipids (52 and 17% respectively). In botanical fractions: leaves, flowers, stem and roots, it was found that protein was high in leaves 16,51% (d.b.) and flowers 15,74% (d.b.). The analysis of ashes indicated the presences of calcium (4.21% in leaves and 3.02% in flowers). Highlights the presence of iron in roots, 623.12ppm. The total tannins was high in flowers 3212,6 mg/100g. Sacha inchi seeds has a high amount of phytate 1063,21 mg/100g, followed by 970,84 mg/100g in the cake. Total polyphenols (4758,9 mg eq. de ac. gálico/100g d.b.) and trypsin inhibitor activity (568,13 UTI/mg) were high in flowers. In roots detectable levels of cyanogen were found. Phorbol esters were under toxic levels for all cases. Thus, significant amounts of nutritional components were found in seed, cake and botanical fractions but also ANF. The moderate amounts of ANF found can be controlled by food processing. AGFD 91 Effect of plant maturity on antioxidant properties and phenolic concentrations in green basil (Ocimum basilicum L.) cultivars Cozette Palmer, palmerc@southwestern.edu, Aubree Reddy, reddya@southwestern.edu, Emily D. Niemeyer. Southwestern Univ., Georgetown, TX Plants in the Lamiaceae family, such as basil (Ocimum basilicum L.), have long been used for medicinal purposes. Basil produces a variety of phenolic compounds that have known antioxidant properties, and such natural sources of antioxidants within the human diet may be helpful in reducing oxidative stress. The purpose of the current study is to determine the optimal growth stage to obtain the highest phenolic concentrations and antioxidant levels within three common cultivars of green basil: ‘Sweet,’ ‘Italian Large Leaf,’ and ‘Nufar F1.’ Basil plants were grown from seed in a greenhouse and harvested weekly between 13 and 102 days after germination. Antioxidant capacities were measured for basil samples using the ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Total phenolic contents were quantified by a Folin-Ciocalteu method while individual phenolic concentrations were determined using high performance liquid chromatography (HPLC). Our results suggest that plant maturity affects the antioxidant properties and phenolic levels within these basil cultivars. This presentation will discuss how harvest date and plant maturity influences the phenolic composition and antioxidant capacity of three green basil cultivars. AGFD 92 LC/MS-MS method optimization for the detection and quantification of moxidectin in bovine serum Grace Samenuk1, gsamenuk@gmail.com, Adalberto A. Pérez de León2, Robert Miller3. (1) Chemistry, Univ. of Texas at San Antonio, TX (2) USDA-ARS, Knipling-Bushland U.S. Livestock Insects Research Laboratory, and Veterinary Pest Genomics Center, Kerrville, TX (3) Cattle Fever Tick Research Laboratory, Edinburg, TX The invasive Cattle Fever Ticks (Rhipicephalus microplus and R. annulatus) were eradicated from US in 1943, except from the Permanent Quarantine Zone maintained by the Cattle Fever Tick Eradication Program in South Texas on the border with Mexico where they cause outbreaks. Novel methods to keep the U.S. free of Cattle Fever Ticks (CFT) in a sustainable manner are needed. Previous laboratory studies showed that cattle treated according to label instructions with a product containing the macrocyclic lactone Moxidectin (10%, injectable formulation) would afford protection from CFT reinfestation for up to 50 days post-treatment, and that the estimated active ingredient serum levels for 100% elimination of feeding CFT was around 8 parts-per-billion (ppb). We hypothesized that an analytical method more refined than high performance liquid chromatography (HPLC)

coupled to a fluorescence detector would provide a more sensitive assay. Here, a liquid chromatography/ tandem mass spectrometry (LC/MS-MS) method was adapted to test serum samples of cattle treated with the 10% Moxidectin injectable formulation. Extraction and clean-up methods were developed to optimize the LC/MS-MS method. Analytical results are reported and the findings discussed in comparison to the HPLC method. AGFD 93 Effect of mechanical stress on anthocyanin levels in blackberries Adam Anthony1, anthonya17@hanover.edu, Cassie Schoborg1, schoborgc17@hanover.edu, Melissa Schenkel1, Andrew Kinman2, Craig C. Philipp1. (1) Chemistry, Hanover Coll., Hanover, Indiana (2) U. of Virginia, Charlottesville From previous research we found that mechanically stressed living oranges quickly release high levels of certain volatile compounds, at least 10 times more than stressed dead oranges. Many of these volatile compounds are known or suspected insect repellents and therefore are a defense mechanism for the orange. We proposed that since there was a defense mechanism in the orange, that there should also be a repair mechanism likely using non-volatile substances. Our research showed up to 30% higher levels in polymethoxylated flavones in mechanically stressed living oranges when compared to control. Anthocyanins have been shown to have several health benefits in humans including anticarcinogenic activity and reduction of cardiovascular disease. Our goal in this new research is to determine if living blackberries would produce higher levels of anthocyanins, potentially as a repair mechanism, when mechanically stressed. In particular, we wanted to look at unripe and partially ripe fruit that does not have fully developed seeds postulating that the fruit would repair itself in order to propagate the species. Unripe or partially ripe blackberries were mechanically stressed by poking a stick pin though the berry. They were left on the plant for as little as a day and as long as a week. Stressed and unstressed berries that were of similar size, shape, and initial ripeness as the stressed berries at the time of the stressing event were harvested. Anthocyanins were extracted from the berries with methanol after grinding the berries to a fine powder in liquid nitrogen. The samples were centrifuged and filtered. Anthocyanins were separated by HPLC and detected by visible spectroscopy at 520 nm. Initial results look very positive. Visible inspection of the stressed berries showed significant more black color around the stress site, indicative of anthocyanin production, than the unstressed berries. Initial results of the HPLC showed an average 16-fold increase in the primary blackberry anthocyanin, cyanidin-3-O-glucoside, in stressed fruit compared to their unstressed counterpart (n=12). A second anthocyanin appeared in 67% of the stressed berries, but none of the control berries had the second anthocyanin. AGFD 94 Influence of organophosphorus pesticides on the stability of plasmonic nanoparticles in the presence of dissolved organic matter Niluka M. Dissanayake, nilukamadhumi.m.dissanayake@wmich.edu, Sherine O. Obare. Chemistry, Western Michigan Univ., Kalamazoo, Michigan The influence of agricultural pesticides on the stability of emerging contaminants including engineered nanoparticles (NPs) plays an important role on ecosystems. Here we compare the stability of monometallic nanoparticles (Au NPs and Ag NPs) to their corresponding bimetallic counterparts (Ag-Au NPs). The surface plasmon resonance of Ag NPs and Au NPs provides easy access toward determining the stability. Five different organophosphorus pesticides (ethion, parathion, malathion, fenthion and paraxon-ethyl) were examined. The four pesticides (ethion, parathion, malathion and fenthion) led to significant aggregation of the NPs, however, in the presence of humic acids (HA), no aggregation occurred. Among the three different plasmonic NPs, Ag-Au NPs showed the highest stability with the pesticides compared to Ag NPs alone or Au NPs alone with the pesticides.

AGFD 95 Detection of microbial volatile organic compounds released from Macrophmina phaseolina by headspace solid phase mirco-extraction and gas chromatography-mass spectrometry Jinyan She, shejinyan@hotmail.com. Chem Dept, Mississippi State Univ. The fungus Macrophmina phaseolina leads to the charcoal rot disease on many plant species. Especially, it causes economic loss in agricultural products such as corn, cotton, soybean and sweet potato. Early detection of the present of M. phaseoline is important in disease prevention. One emerging detection method involves in developing chemical sensors that can monitor the microbial volatile organic compounds (MVOCs) as biomarkers released from different fungi isolates. Our preliminary data from the previous study showed that the variations of MVOC profiles among M. phaseolina from different hosts are significant. These variations may be caused by biological factors such as genetic mutation induced by microbiological differences between hosts. Therefore, further MVOC analysis of M. phaseolina isolates from identical hosts is required. In this work, we present the fundamental study in the detection of MVOCs emitted from M. phaseoline isolates collected from sweet potato. The preliminary results indicate that the MVOCs pattern from morphotype flat and fluffy isolates are different. The experimental parameters such as pH, a carbon source that affect the fungi growth were also analyzed. This study provided the fundamental information of M. phaseoline MVOCs emission as the first step in the chemical sensor development. AGFD 96 Chemical analysis of a commercial product containing essential oils shown to control southern cattle fever tick infestations in bovines Melissa Montoya1, m.montoya9856@gmail.com, Stephan B. Bach2, Adalberto A. Pérez de León4, Robert Miller3. (1) Chemistry, The Univ. of Texas at San Antonio, San Antonio, TX (2) Dept of Chemistry, Univ. of Texas at San Antonio, TX (3) Tick and Biting Fly Research, USDA-ARS , Edinburg, TX (4) Knipling-Bushland U.S. Livestock Insects Research Laboratory, and Veterinary Pest Genomics Center, USDA-ARS, Kerrville, TX The southern cattle fever tick (SCFT), Rhipicephalus microplus, is considered the most economically important external parasite of livestock worldwide. Safer substances with novel modes of action are needed to control the SCFT, which also transmits the agents causing bovine babesiosis and anaplasmosis that are deadly diseases of cattle, in parts of the world where it is established. Field studies in Puerto Rico documented that the commercial product Essentria IC3™ containing essential oils was effective against the SCFT when prepared according to label instructions to spray infested dairy cattle. It was hypothesized that efficacy was related to consistent proportions of the essential oils in the commercial product. However, the chemical variation between product batches is not known. Thus, a rapid method was developed to identify and quantify the major components in Essentria IC3™ by using gas chromatography mass spectrometry (GC-MS) and liquid chromatography tandem mass spectrometry (LC-MS/MS). Results are presented on which constituent type is the most prevalent, and if the essential oil components are within the label concentrations between product batches. This information will help us better understand product performance to control SCFT infestations in livestock. AGFD 97 Changes in monoterpene glycosylation patterns in Vitis vinifera during grape berry maturation Joshua Godshaw1, jgodshaw@ucdavis.edu, Anna K. Hjelmeland2, Jerry Zweigenbaum2, Susan E. Ebeler1. (1) Dept of Viticulture and Enology, Univ. of California, Davis (2) Agilent Technologies, Inc., Santa Clara, CA Monoterpenes are synthesized in the plant from five-carbon isoprene units and are recognized for their citrus, floral, and earthy aromas. Variations in terpene profiles in Vitis vinifera winemaking grapes are largely attributed to the genetic diversity of

the species. However, nonterpenic and terpenic varieties possess the same number of terpene synthase genes. Glycosylation presents one avenue of terpene metabolism that could explain differences in terpene concentration among cultivars of Vitis vinifera. Glycosidically bound monoterpenes are nonvolatile and can be stored in the plant. When the plant tissue is disrupted, hydrolysis of the glycoside precursors by acidic conditions or enzyme catalysis can yield an aroma active terpene, making monoterpene glycosides a reservoir of potential aroma. While terpene biosynthesis has been studied in several plant species, little is known about the biosynthesis of monoterpene glycosides in grapes. Using a previously developed UHPLC/QTOF-MS method for tentative identification and profiling of monoterpene glycosides, an expanded database of twenty-eight monoterpene glycosides including an additional ten compounds was constructed. A targeted approach using this database was applied to investigate changes in glycoside profiles in Muscat of Alexandria, Muscat of Hamburg, Riesling, Pinot Noir, Chardonnay, and Cabernet Sauvignon varieties during grape berry maturation. The variation in monoterpene profiles was then linked to underlying genetic relationships among cultivars. Not all glycosides were observed in each varietal but trends in glycoside profiles during berry maturation were similar for closely related Muscat of Alexandria and Muscat of Hamburg varieties. The ten additional glycosides, representing three different classes of monoterpene glycosides, were observed in multiple varieties. These were tentatively identified based on characteristic MS/MS fragmentation patterns and comparison to previous reports. This workflow is also being adapted to monitor monoterpene glycoside profiles throughout winemaking, giving insight to the effect of winemaking practices on aroma precursors that can influence aroma of finished wine. AGFD 98 Density functional theory study on triplet intermolecular hydrogen transfer between cycloxydim and chlorothalonil Qi Yuan1, q.yuan@imperial.ac.uk, Ian R. Gould1, Nathan Kidley2. (1) Chemistry, Imperial College London, UK (2) Syngenta, Bracknell, United Kingdom Application of adjuvants in combination with active agrochemical molecules as well as mixed agrochemical compounds is becoming a dominant trait in modern agriculture. Mixture of agrochemicals is usually targeted at improving bio-activity, saving time and cost, also to manage resistance. It should be noted, however, mixing agrochemicals might influence their photochemical fate, the efficacy of agrochemicals would be attenuated if their photostability is harmed upon mixture. Several experimental studies on the influence of photostability of mixed agrochemicals have been performed, but there is no theoretical validation of the altered photostability upon mixture of agrochemicals and the understanding of the underlying mechanism is quite limited. Herein, we performed computational studies on the photochemical fate of Cycloxydim (CD) and Chlorothalonil (CT) mixture. It is suggested by experiments that photodegradation of CD is accelerated in the presence of CT via triplet intermolecular hydrogen transfer, however, the detailed mechanism could not be identified with the experimental data. We identified the possible reaction pathways by locating the local minimum structures of CD/CT dimers at both the ground state and the first triplet state. Potential energy profiles along possible pathways were explored and compared to determine the preferential reaction pathway. To understand the underlying reason for the differences in the energy profiles for the possible pathways, natural population and surface charge analysis were performed, with possible reaction mechanism suggested. Computational studies investigating the effect of mixing herbicides and fungicides upon their photochemical processes have not previously been performed, therefore, this study provides the first computational study of the CD/CT system and evaluates the methodology to determine if it would be suitable to apply to future studies of interacting agrochemical compounds with altered photochemical properties.

AGFD 99 Correlating micro climate to alpha and beta acid concentrations in hops Ryan Schindler, schindlr@sonoma.edu, Anthony Chui, chui@sonoma.edu, Zachary Sharrett, Monica Lares. Chemistry, Sonoma State Univ., Rohnert Park, CA Hops are a key ingredient to the flavor of beer; alpha and beta acid concentrations determine the majority of their bitter flavor, along with other characteristics such as flavor, aroma, and antimicrobial activity that come from different styles of hops. Our research goal was to develop standardized methodologies for quantifying alpha and beta acid levels in locally grown hops. Our UV-Vis Spectroscopy analysis yields alpha and beta acid percentages. The HPLC method provides a more detailed breakdown of concentrations into the four main acids: Humulone, Cohumulone, Lupulone, and Colupulone. We analyzed how variables such as harvest times, hop strains, and farm locations affect acid concentrations in the hops. AGFD 100 Proteomic characterization of inhalable dust from the California San Joaquin Valley Natalia Nole, Casey Santiago, Scott Russell, srussell1@csustan.edu. Chemistry, California State Univ., Stanislaus, Turlock Air quality in the California San Joaquin Valley is among the worst in the nation, causing allergies and potentially long-term medical conditions. The air in the San Joaquin Valley is unique due to the presence of high levels of agricultural dust. It is well documented that the vast majority of allergens are proteins. While proteins are nonvolatile, they can travel through the air on aerosol particles. This project is focused on the proteomic analysis of inhalable aerosols from the San Joaquin Valley. It is anticipated that this study will shed light on human exposure to protein allergens via agricultural dust inhalation. To date, our efforts have successfully optimized conditions for sampling inhalable dust from the San Joaquin Valley. It is critical that sampling simulates inhalable conditions to the extent possible. To accomplish this, a “button aerosol sampler” was employed for sampling. This type of aerosol sampler uses borosilicate glass filters with a one-micron “nominal” pore size. To simulate respiratory conditions, the sampler was connected to a pump that pulled at rate of 4 L/min. The aerosol sampler was placed at a location outside the California State Univ. Stanislaus campus. Sampling intervals of one week were found to be optimal for sufficient sample acquisition for protein analysis. Collected inhalable dust samples were subsequently analyzed to determine their protein mass percent. Proteins were solubilized from dust samples via sonication for one hour in 700 mL of an aqueous buffer solution (25 mM Tris, 192 mM glycine and 0.1 % SDS). The samples were then centrifuged at 14,800 x g for 15 minutes. Protein concentrations in the supernatant were determined by a Lowry protein assay with bovine serum albumin as an external standard. The protein mass % from inhalable dust was found to be ~7% by mass. This amount of protein is sufficient for SDS-PAGE analysis with Coomassie stain, which is compatible with mass spectrometry. The current focus of this project is to carry out SDS-PAGE on the acquired protein samples. The gel bands will then be excised and digested with trypsin. The resulting peptides will be analyzed by electrospray tandem mass spectrometry, which will be used to identify the proteins present in the inhalable dust samples. Knowledge of the specific proteins that are contained within the inhalable dust in the San Joaquin Valley could open the possibility for more targeted treatment options. AGFD 101 Development and validation of QuEChERS method for simultaneous analysis of trichothecenes in nuts by ultra performance liquid Chromatography coupled to tandem mass spectrometry Miyoung Yoo1, myyoo@kfri.re.kr, Sang-hee Lee2, Sunyoung Kim1. (1) Korea Food Res, Inst., Sungnam-Si, Korea (Rep. of) (2) Korea Food Res. Inst., Sungnam, Korea (Rep. of) The purpose of this study is the determination of 10 trichothecenes in

nuts, based on the QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) method for extraction and clean-up, with detection and quantification by Ultra Performance Liquid Chromatography coupled to Tandem Mass Spectrometry. To enhance accurate detection for trichothecenes in nuts, the QuEChERS extraction was optimized with acidified acetonitrile including the enhanced matrix removal-lipid dispersive-SPE clean-up procedure. All trichothecenes showed good linearity in the range 0.63-100 ng/mL with correlation coefficients higher than 0.998. Limit of detections and quantifications were measured at 0.41-3.57 ng/mL and 1.23-10.82 ng/mL for trichothecenes, respectively. The intra- and inter-day precision test was expressed as the relative standard deviation for each analyte and ranged from 0.40 to 8.44% and 1.93 to 12.46%, respectively. Average recoveries were in the range of 81.84-96.87%. The developed analytical method was successfully applied to determine trichothecenes in 26 commercial nuts samples in South Korea. AGFD 102 Novel metabolites of food contaminant phthalates revealed by HRMS and their implications in quantitating urinary toxicant exposure markers Jen-Yi Hsu, Jing-Fang Hsu, Yi-Jen Chen, Shu-Han Tsai, Pao-Chi Liao, liaopc@mail.ncku.edu.tw. Dept of Envir, and Occupational Health, Coll. of Medicine, Taiwan Human biomonitoring is the assessment of actual internal contamination of chemicals by measuring exposure markers, chemicals or their metabolites, in human urine, blood, serum, and other body fluids. However, the metabolism of chemicals within an organism is extremely complex. The identification of metabolites is often difficult and laborious. Several untargeted metabolomics methods have been developed to perform objective searching/filtering of accurate-mass-based LC-MS data to facilitate metabolite identification. In this study, three metabolomics data processing approaches were used for chemical exposure marker discovery in urine with an LTQ-Orbitrap high-resolution mass spectrometry (HRMS) dataset; di-isononyl phthalate (DINP) was used as an example. The data processing techniques included the SMAIT, mass defect filtering (MDF), and XCMS. Fourteen probable metabolite signals mined simultaneously by the three metabolomics approaches were confirmed as DINP metabolites by structural information provided by LC-MS/MS. Among them, 13 probable metabolite signals were validated as exposure-related markers in a rat model. With the use of Orbitrap, we found three metabolites (m/z 279.123, 293.139 and 321.170) with different m/z values than those that were reported in the literature (m/z 279.087, 293.103 and 321.134, respectively). The m/z values derived from the three hydroxyl-metabolites are only slightly different (0.036 u) from those containing carboxyl or carbonyl groups reported in the literature. The finding also raises subtle implications on quantitation of urinary exposure markers by mass spectrometers with a diverse mass accuracy being used by a wide range of analytical laboratories. Triple quadrupole mass spectrometers (TQMS) are frequently used for routine quantitative analyses for urinary exposure markers. However, they may not be able to differentiate metabolites with a small mass variance. While HRMS, such as TOF and Orbitrap, are gaining popularity in quantitating urinary exposure markers, they may not measure correctly the concentrations if an incorrect chemical structure is assumed and the targeted m/z value might be missed by a small margin. AGFD 103 Determination of lead in waterways and drinking water sources via ICP-AES Jennie Cawley1, jc6516@desales.edu, Jeffrey Julien2. (1) Chemistry, DeSales Univ., Bethlehem, PA (2) Chemistry, DeSales U., Center Valley, PA The objective of this study is to analyze water samples from waterways and various sources of drinking water in the Finger Lakes Region of New York and in Eastern Penn. for the purpose of detecting the presence of lead. Current standards set by the Environmental Protection Agency (EPA) prohibit lead concentrations exceeding 15 ppb in waterways and

drinking water. The quantitative determination of lead in water samples was performed with use of Inductively Coupled Plasma-Atomic Emission Spectrometry (ICP-AES) involving the standard addition method. The concentration of lead in each sample was then compared to EPA standards and regarded as either permissible or not. Given that concentrations of lead comparable to the EPA limit pose serious threats to neurological development in humans, supervision and control of lead levels in bodies of water is imperative. AGFD 104 Monitoring of natural preservative levels in fisheries products Sang-hee Lee, shlee@kfri.re.kr, Miyoung Yoo, Seul gi Choi, Dongbin Shin. Korea Food Reseach Inst., Sungnam-Si, Korea (Rep. of) Natural preservatives as benzoic acid, sorbic acid, and propionic acid are contained already in natural raw materials or occur during food fermentation process, so that the judgment whether the addition was done artificially or not is difficult. Also, there are little reports about natural preservatives contents analysis research on foods. Therefore, the broad scale monitoring for acquirement of various data base related to natural preservatives in marine products is necessary to ensure for food safety. In this study, we investigated the levels of natural preservatives in fisheries products. Total 291 samples were collected for determination of the contents of preservative naturally produced. The quantitative analysis was performed using HPLC-PDA analysis for benzoic acid and sorbic acid, and GC-MS analysis for propionic acid in fisheries products. That method showed good results in terms of linearity, recovery, precision, LOD and LOQ. Sorbic acid was not detected in total 291 samples of materials. The levels of benzoic acid were detected as ND-0.43 mg g-1 in fishery products, and ND-0.29 mg g-1 in by-products of fishery products in 9 samples. The propionic acid was detected in 130 samples. The amounts of propionic acid were in the range of ND-20.52 mg g-1 in fishery products, ND-230.40 mg g-1 in processed fishery products, ND-49.00 mg g-1 in by-products of fishery products, and levels of walleye pollack (12.15-20.52 mg g-1), and processed walleye pollack (4.60-230.40 mg g-1), and pollack guts (11.13-49.00 mg g-1) were the highest in fishery products, processed fishery products and by-products of fishery products, respectively. The results obtained in this study provide fundamental data regarding naturally occurring preservatives in fisheries products. Moreover, utilize the results as basic data in case of civil complaint or trade friction due to breach judgment on utilization standard of preservatives when inspecting foods. AGFD 105 Development and application of the AMBER molecular mechanics force field to investigate herbicide interaction in plants Tarun Khanna, tarun.khanna@imperial.ac.uk, laura barter, Ian R. Gould. Room 535, Imperial College London, UK Photosystem II (PSII) is the first enzyme involved in photosynthesis, the process whereby plants and other photosynthetic organisms use light from the sun to produce carbohydrates and energy. It is a membrane bound protein complex with a total molecular mass of 350 kDa. In this work we present the most complete and widely tested AMBER molecular mechanics force field of this complex to-date, with the aim to understand the binding interactions of plastoquinone and herbicides at the Qb binding site on the D1 protein subunit and provide the rules which can help guide the design of more potent PSII inhibitors. The force field developed in this work was tested against a variety of experimental techniques ranging from IR specta, NMR spectra, solvation energy, partition coefficient, lateral diffusion in lipid environment and the aggregation behaviour. Application of this force field to the whole PSII complex shows fine differences in the protein environment when plastoquinone is converted to the semiplastoquinone (radical) form. Inclusion of Serine 264 in the first coordination shell of the latter hints towards its role in proton transfer, in line with analogous bacterial reaction center. This well tested and complete force field of Photosystem II will open doors for

further investigation of this system and the computational tools developed to deal with the transmembrane protein of this size (1.6 M atoms) can be easily used for the investigation of any other membrane proteins in their native lipid environment. AGFD 106 Biological evaluation of Yansun (Thunia alba L.) extract from Yungui plateau in China Hang Ma, hang_ma@uri.edu, Navindra P. Seeram. Dept of Biomedical and Pharmaceutical Sciences, Coll. of Pharmacy, Univ. of Rhode Island, Kingston Our laboratory initiated a program to screen bioactive natural products from medicinal plants grown in the Wumeng mountain area in the Yungui plateau region of China. One of these medicinal plants, Yansun (Thunia alba L.), locally known as “rock bamboo”, has been traditionally used as a folk medicine by the Miao minority for numerous ailments including coughing, blood stasis, and bone fracture. In preliminary screening, the aerial parts of Yansun were extracted and evaluated for the bioactivities using a series of in vitro bioassays including polyphenol content, antioxidant, anti-α-glucosidase, and anti-glycation. A Yansun methanolic extract (YME) had a total polyphenol content of 27.1% (w/w %; as gallic acid equivalents). In addition, the YME showed potent antioxidant activity in the free radical scavenging (DPPH) assay. At concentrations from 50-2000 µg/mL, YME scavenged 13.7-63.5% free radical, respectively. Isolation, identification, and biological evaluation of compounds from the YME are currently being pursued by our group. AGFD 107 Characterization of commercially available honey in Puerto Rico Jonathan Becerra Lopez, jonathan_lopez30@yahoo.com, Reynell Flores-Morales, reynell.floresmorales@gmail.com, Astrid Muñoz, astridmarianne13@hotmail.com, Carolina Perez-Rodriguez, Marc Figueroa-Cruz, Rene Maiz, Krystal Blanco, Jeancarlo Morales-Velez, Christian Camacho, Jeilenne Gomez-Torres, Angel Vega Negron, Angela M. Gonzalez. Biology, Chemistry and Env. Science, Inter American Univ. of Puerto Rico, San Germán, PR Puerto Rico’s agriculture is growing because of a larger concern about food security in the island. Among those, apiculture is also growing. According to USDA office in Puerto Rico, honey production grew by 30%, from 2014 to 2015. And they expect similar increases for future fiscal years. Because of the growing importance of honey in our island, this project aimed to analyze commercially available honey, and compare Puerto Rican produced honey with imported ones. This project was a research project within the Instrumental Analysis course. As part of the project, characteristics such as refraction index, moisture, color, pH, acidity and electrical conductivity were determined for each sample. Iron content in honey was also determined since it has been previously used to identify honey sources. AGFD 108 Ethanol analysis via infrared spectroscopy Ashley Campanella1, Camp0722@bears.unco.edu, Michael D. Mosher2. (1) Univ. of Northern Colorado , Greeley (2) Dept Chemistry Biochemistry, Univ. of Northern Colorado, Greeley The determination of ethanol concentration in a variety of alcoholic beverages is something that chemists, brewers, distilleries, and others would be interested in knowing. By using infrared spectroscopy, there are multiple peaks that can be we can use to determine the different concentrations of ethanol in that sample. In this study we were curious about the ethanol differences in non-alcoholic beers, beer sold from the grocery stores, and beer in the liquor stores. Infrared spectroscopy uses beams of infrared light that shine through the sample and which tells us what functional groups are involved and how much energy was absorbed at that specific frequency by striking the detector inside the instrument. After making a standard curve with lab grade ethanol and water, we are able to measure up the concentrations in a variety of non-alcoholic samples and alcoholic samples. We found the most common peak around 1045 !!−1 and

used that for our standard and our samples.This information could be important to the people making the alcoholic product and those that are consuming it. We hope to continue to look further into the brewing process in order to come up with some different techniques to look at key factors into producing the best beer possible. AGFD 109 Effects of cooling rate on g-oryzanol and β-sitosterol oleogels Ian Hazlett1, ihazlett@iastate.edu, Nuria Acevedo2. (1) Chemical Engineering, Iowa State Univ., Ames (2) Food Science and Human Nutrition, Iowa State Univ., Ames Liquid oil-based structurant strategies have been the focus of extensive research in recent years due to a wide range of potential applications in several industries. Phytosterols and oryzanol can self-assemble into a fibrillar network that entraps liquid oil in the form of a gel. The goal for this research was to analyze the physical and mechanical properties of phytosterol oleogels (POs), composed of g-oryzanol (GO) and β-sitosterol (BS), with sterol concentrations of 15% and 20% wt., prepared using three different cooling rates (2, 5, and 20°C/min). POs were prepared with GO to BS ratios of 1:4, 1:9, 1.5:1, and 4:1 w/w. Analysis of the microstructure of the POs were conducted using differential interference contrast (DIC) microscopy. Rheological properties were measured using an oscillatory sweep test. Oil binding capacity and opacity of POs were also determined. It was found that both the GO to BS ratio and the cooling rate significantly affected the structure and behavior of the POs. POs prepared with GO to BS at the equimolar concentration (approximately 1.5:1 w/w) showed high oil binding capacity, transparency, and mechanical properties. In contrast, it was observed that in excess of either of the sterol components these properties significantly decreased. For instance, when comparing the 15% wt. PO, 1.5:1 GO:BS ratio to the 1:9 GO:BS, a decrease of 28% and 41% were observed for oil capacity and transparency respectively. DIC images revealed the presence of crystalline structures corresponding to individual BS or GO in samples with a surplus of either of these components; which translates into an increase of the systems’ opacity. In the equimolar POs, slow cooling rates led to gels with higher mechanical properties, oil binding capacity, and superior transparency. The results suggest that the ability of the gel fibrillar network to further develop under the specific conditions. On the contrary, fast cooling rates impede the proper network self-assembly which typically resulted in lower opacities, further the matrix’s inability to bind oil, and diminish rheological properties. In the other GO:BS ratios, a different trend was evident. In POs high in GO or BS, fast cooling rates generated small crystalline structures which contribute to higher mechanical properties, greater transparency, and ability to bind oil. The results from this study showed that cooling rate and GO:BS ratio can be utilized interchangeably to tailor desired characteristics in POs. AGFD 110 Characterization of a novel arabinoxylan-glucan crosslink in rice bran fiber Brett J. Savary1,2, bsavary@astate.edu, Kan Takahashi2, Keat (. Teoh2. (1) Coll. of Agriculture and Technology, Arkansas State Univ., Jonesboro (2) Arkansas Biosciences Inst., Arkansas State Univ., Jonesboro Rice bran fiber is composed predominantly of the matrix polysaccharide arabinoxylan, while xyloglucans and mixed-linkage glucans are present as minor components. Arabinoxylan is immobilized within the insoluble fiber fraction through dehydroferulate cross-links. Ferulic acid is ester-linked at the O-5 position to arabinofuranoside side branches (linked O-2 and/or O-3) along the (1β→4) xylan chain. Arabinoxylan, and feruloylated arabinoxylan oligosaccharides (FAXOs) derived from it, can be mobilized from rice bran by thermochemical or enzymatic processing for improved feed, food, and nutraceutical uses. We are isolating and characterizing structurally-defined rice bran FAXOs to investigate their ability to promote improved colon health, particularly to reduce impacts of chronic inflammatory diseases. In preparing FAXOs from rice bran fiber by dilute acid hydrolysis, we

determined their yields and composition profiles following selective recovery from a hydrophobic resin (Amberlite XAD-4) via the ferulate moiety. FAXOs (from 100 mM TFA treatment) analyzed by MALDI-TOF mass spectrometry showed hexose sugars linked directly to feruloylated arabinose, and monosaccharide composition analysis by GC-FID (as alditol acetates) indicated glucan fragments are associated with the FAXO core. This presentation will highlight glycosyl linkage analyses to identity the matrix glucan involved in the direct covalent cross-linking to arabinoxylan in rice bran fiber. AGFD 111 Determination of the effect of meringue under different conditions Minh Vy Nguyen, thuy_nguyen400@yahoo.com, Eric Stemp. Physical Science, Mount Saint Mary Univ., Los Angeles, CA Meringue is commonly used in various dessert recipes. The formation of meringue is created via the blending of liquid protein from raw egg whites, whipping creams and chickpea liquid and air from the atmosphere. The stability of the meringue may be affected due to the ingredients that are available and the additional acidic contents added to the protein mixture. One common acidic addition is cream of tartar and vinegar. The cream of tartar is also known as potassium bitartrate which is a potassium acid salt of tartaric acid that has the ability to break the protein component and stabilize the meringue. In this study, we examine how the different protein, fat and acidity components control the meringue’s stability. The procedure includes the exactly similar volume of room-temperature mixtures of egg white, whipping cream and chickpea solution are mixed with different amount of cream of tartar and vinegar. The stiff meringue forms faster with egg white and chickpea liquid. However, the whipping cream takes longer to form the stiff meringue. The meringue’s stability is promoted depend on the protein, fat and acidity ratio. In future experiments, we hope to use NMR spectroscopy to examine the physical and chemical properties of molecules in egg white, whipping cream and chickpea solution. AGFD 112 Analysis of major elements in wines using an Agilent MP-AES Courtney K. Tanabe1, cktanabe@ucdavis.edu, Helene Hopfer3, Roger Boulton1, Susan E. Ebeler1, Jenny Nelson2. (1) Dept of Viticulture and Enology, Univ. of California, Davis (2) Agilent Technologies, Santa Clara, CA (3) Dept of Food Science, The Pennsylvania State Univ., Univ. Park Authentication of food products of specific geographic origin, such as wine, has garnered interest in consumers, growers, and producers. This is because wine is often associated with qualities only found in certain regions. Previous studies have analyzed various chemical characteristics to establish markers for geographical origin, using samples from different countries or different regions within one country, without looking into inter-regional differences. In this study we measured elemental profiles to distinguish mono-varietal Pinot noir wines from six different sub-appellations within a single American Viticultural Area (AVA) in Northern CAA. Each sub-appellation was represented by 3-5 different vineyards for a total of 28 neighboring vineyard sites. During winemaking, the wines had minimal oak contact and were made without significant additions other than yeast and nutrient additions. The elemental profiles were analyzed using microwave plasma-atomic emission spectroscopy (4200 MP-AES; Agilent). All samples were diluted 1:5 in 5% nitric acid (w/w) and mixed with 2,200 mg/L ionization buffer and internal standard solution before entering the system. Concentrations of 11 elements (B, Na, Mg, Si, P, K, Ca, Mn, Fe, Rb, Sr) were determined using matrix-matched calibration curves (4% ethanol and 5% nitric acid), spanning the observed concentration ranges. Analysis of variance was used to determine statistical significant differences across the sub-appellations and discriminate analysis was used to observe separation patterns between the samples. This poster will detail the results obtained in this study and identify differences in elemental profiles in the sub-appellations within the AVA.

AGFD 113 Fast analysis of arsenic species in Californian wines with LC-ICP-QQQ Courtney K. Tanabe2, cktanabe@ucdavis.edu, Susan E. Ebeler2, Jenny Nelson1. (1) Agilent Technologies, Santa Clara, CA (2) Dept of Viticulture and Enology, Univ. of California, Davis Arsenic (As) is a known carcinogen and inherently found in the environment. Arsenic can make its way into the food chain where it poses potential threats to humans. This has created a need to determine the As content in food and beverages. However, measuring total As does not provide a complete picture of the associated risks of As intake. Information on individual As species is needed due to the toxicity of the different species. Recently, the FDA method used for analyzing four arsenic species in fruit juice (EAM 4.10) has been extended to include wine. Although this method is validated and used frequently, it takes 20 minutes for each sample to be analyzed. The objective for this project was to develop a shorter As speciation method that can be used to analyze five main styles of wine (red, white, rose, sparkling, and fortified) with variable alcohol and As concentrations. Speciation was determined using ion exchange high pressure liquid chromatography coupled to a triple quadrupole inductively coupled plasma - mass spectrometer (HPLC-ICP-QQQ). The method described in this study shortens the analysis time to three minutes and measures the concentration of arsenobetaine, monomethylarsonic acid, dimethylarsinic acid, and inorganic arsenic. In this poster we will assess the differences between the new method and the EAM 4.10 extension. AGFD 114 Refrigeration storage of native and improved native potatoes Francis Gladys Cerron Mecado1, fcerron@lamolina.edu.pe, Patricia Glorio-Paulet1, Flor de Maria Rodriguez2, Jorge Nuñez2. (1) Food Engineering, Nationa Agrarian Univ.- La Molina, Lima, Peru (2) Genetic resources, International Potato Center, Lima, Peru Potato is a tuber originated from the highlands of Peru. Due to is perishable nature, potato tubers might need to be stored under refrigeration conditions until they arrive to the market. Storage can change acceptability in cooked potatoes. The objective of these research was to identify the main changes during storage of native and genetically improved native potatoes stored for 150 days in refrigeration. A sensory panel was selected and trained. The main descriptors for flavor were determined. After that an unstructured scale was used for sensory attributes qualification. An incomplete balance block design: Block size 4, lambda:2 and repetitions 6 was used. In each experiment 10 samples were studied. A total of 15 native potatoes and 15 genetically improved native potatoes were evaluated. It was found for native potatoes a lightly increase in sweetness and a decrease in acidic perception, after storage. Texture initially was not perceived different among native potatoes but after storage samples started to differentiate between mealy vs creamy groups. For genetically improved native potatoes form CIP germplasm, difference in sensory attributes were not identified at fresh cooked potatoes vs storage. When natives and improved, native potatoes were compared together, improved ones showed a more intense potato flavor, more umami, more sweet, less acidic, less bitter and a mealier in comparison with the native potatoes However after the storage period studied, sensory attributes for improved potatoes diminished in comparison with the native potatoes for attributes such as potato flavor, umami and sweetness. On the other hand, acid and bitter increase and texture turned to be more creamy than native potatoes. Those findings were supported with BRIX and totable acidic determinations in the potatoes. Finally, from this results it was deducted that native potatoes are more resilient during storage for keeping good sensory quality in comparison with improved native potatoes which showed to be better at the beginning but latter decreased in quality.

AGFD 115 Characterization of the organoleptic properties, vitamin C levels and anti-oxidant contents of Californian grown persimmons Ivana J. Sedej, ivana.sedej@ars.usda.gov, Ana M. Vilches, Carl W. Olsen, Jenny Smith, Rachelle D. Woods, John E. Preece, Rebecca R. Milczarek, Andrew P. Breksa. USDA ARS, Albany, CA California is the largest U.S. producer of persimmons (Diospyros kaki). Consumer demand for persimmons is driven by their organoleptic and nutritional properties (vitamin C and anti-oxidant contents). Most commercial production is divided between a small number of astringent “Hachiya” and non-astringent “Fuyu” types cultivars. In order to provide growers with options for diversifying their orchards, we evaluated astringent, non-astringent, and pollination variant cultivars from the USDA’s National Clonal Germplasm Repository. Vitamin C and anti-oxidant contents and organoleptic properties were measured and compared to those obtained for representative samples from commercial sources. Vitamin C content was determined by HPLC. Organoleptic properties measured included %Brix, pH, total titratable acidity, and conductivity. Anti-oxidant content was measured by two method- 2,2′-azinobis (3-ethyl- benzothiazoline-6-sulfonic acid) (ABTS), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. A total of 55 samples were evaluated. For some samples, multiple harvests of ripe fruit were collected to evaluate the influence of harvest time. Results from our evaluation will be presented, as well as correlations between the vitamin C and anti-oxidant and organoleptic properties discussed. Cultivars with the most desirable properties will be highlighted. AGFD 116 Industrial hemp for fuels and chemicals: From weed to wonder Sarttrawut Tulaphol2, Thanh Khoa Phung2, Md. Anwar Hossain2, Ning Sun4, Teerawit Prasomsri1, Scott Renneckar3, Noppadon Sathitsuksanoh2, sathino@vt.edu. (1) Rive Technology, Princeton, NJ (2) Chemical Engineering, Univ. of Louisville, KY (3) Forestry, Univ. of British Columbia, Vancouver, Canada (4) ABPDU, Lawrence Berkeley National Lab, Berkeley, CA Industrial hemp, a variety of Cannabis sativa and the same plant species as marijuana, is primarily grown for its high-quality fibers from bast and high-value Cannabidiol (CBD) oil from flowers and leaves. The inner core of the hemp plant stem, hemp hurd, is considered as cellulosic waste. The Hemp Industries Association (HIA) has estimated the hemp products sold in the US in 2015 to be > $573M, which is ~10.4% growth from 2014 and is projected to rise. With the expansion of the industrial hemp product markets, a large amount of hemp hurds will become available. Hence, the use of industrial hemp hurd for production of high-value products (i.e., fuels, chemicals, and polymers) will bring benefits including: (1) revenues to farmers; (2) reduction of CO2 emission from disposal of hemp hurds by landfilling and combustion; and new technologies for these emerging markets. Herein, we have developed and optimized the one-pot saccharification of hemp hurds using the imidazolium-based ionic liquid. Central Composite Design (CCD) and Response Surface Methodology (RSM) were used to design and optimize three processing parameters: reaction temperature (120-160°C), reaction time (1-4h), and solid loading (5-30 wt.%). We found that sugar release is sensitive to a change in temperature. Under the optimal condition, ~80% of glucose and 60% of xylose selectivities were achieved. To understand the underlying physicochemical characteristics of hemp hurds that affect their hydrolysis, hemp hurds before and after ionic liquid process were characterized by X-ray Diffraction (XRD), 2D Heteronuclear Single-Quantum Correlation (HSQC) NMR, and Fourier transform infrared spectroscopy (FTIR). AGFD 117 Determination of imidacloprid in central California honey and the decline of the bee population Shawn C. Fleming1, shawn.fleming@scccd.edu, Brittney Anderson1, Marie Barr-Ramsey1, Emmanuelle Issa1, Elia Manzo1, Dominic Smith1, Megan Tjuanta1, Catalina Olea1,2. (1) Chemsitry, Clovis Community

College, Fresno, CA (2) Chemistry, California State Univ., Fresno Neonicotinoids are a family of pesticides that mimic nicotine and are toxic to insects. Imidacloprid is a neonicotinoid that may be responsible for the recent decline in the bee population. Decreased pollination negatively impacts Central California’s local agriculture-based communities. In this procedure, analysis was performed with the use of gas chromatography-mass spectroscopy (GC-MS) and liquid chromatography-mass spectroscopy (LC-MS) in order to determine the presence of imidacloprid in local honey from mass spectra. Controls used where extracted from a commercial product and checked for purity using a spectrophotometer. Different concentrations of imidacloprid were measured to create a standard curve. The honey sample was spiked with imidacloprid to identify the presence and concentration of the neonicotinoid. Traces of imidacloprid were found in the honey sample. AGFD 118 Palmitic, stearic and oleic acid sophorolipids and thiamine dilauryl sulfate inactivate Escherichia coli O157:H7 in the presence of low concentrations of ethanol Xuejie Zhang1, Rick Ashby2, Daniel Solaiman2, Yanhong Liu2, Xuetong Fan2, xuetong.fan@ars.usda.gov. (1) Inst. of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China (2) Eastern Regional Research Center, ARS, USDA, Wyndmoor, PA Sophorolipids are a glycolipid type of compound while thiamine dilauryl sulfate (TDS) is a vitamin B1 derivative. This study was conducted to investigate the antimicrobial activities and inactivation mechanism of TDS and different types of sophorolipids against pathogenic Escherichia coli O157:H7. We synthesized palmitic, stearic and oleic acid sophorolipids using the osmophilic yeast Candida bombicola, purified and separated the sophorolipids into lactonic and free-acid forms and tested them along with TDS for their activities against a 5-strain cocktail of E. coli O157:H7 associated with recent foodborne outbreaks. Results showed that the antimicrobial activities of individual sophorolipids depended on the type of sophorolipids, treatment time and concentrations. Lactonic stearic and oleic sophorolipids were more effective in reducing E. coli O157:H7 populations than the free-acid counterparts. A low level of ethanol (20%) was required for the antimicrobial activities of sophorolipids against E. coli O157:H7. Compared to ethanol (20%), 0.5 and 1% lactonic stearic acid sophorolipids in the presence of 20% ethanol achieved more than 5-log reductions of E. coli after 1 h of treatment. TDS, in general, had higher antimicrobial activities than sophorolipids, achieving more than 5-log reductions after 1 min of treatment with 0.1% TDS in the presence of 20% ethanol. The five strains of E. coli O157:H7 had different susceptibility to sophorolipids. Analysis using the ethidium monoazide-PCR amplification demonstrated that sophorolipids and TDS caused cell membrane damage of E. coli O157:H7. Overall, our results suggested that sophorolipids and TDS may be used to inactivate pathogenic E. coli O157:H7 in combination with low levels of ethanol. AGFD 119 Recovery of grape pomace polyphenols by polymeric adsorbents with affinity ligands and the evaluation of adsorption and desorption characteristics of polyphenols Ayca Seker, ayca.seker@wsu.edu, Shulin Chen. Biological Systems Engineering, Washington State Univ., Pullman The winemaking process from grapes leaves behind high quantities of waste products including grape pulp, seeds and skins. Despite the fact that the byproduct of winemaking industry creates a waste management issue for both ecological and environmental reasons, this waste product, so called grape pomace, still contains a good and cheap source of high-quality polyphenolic compounds. These polyphenolic compounds play an important role in preventing obesity, coronary heart disease and cancer. Due to these important health promoting benefits of polyphenolic compounds, the recovery of these compounds from grape pomace by effective and economical extraction and purification

methods are essential. In this work, a combined extraction and purification process was developed to separate the polyphenolic compounds from grape pomace. A purification method based on polymeric adsorbents with affinity ligands was developed. Adsorption kinetics were utilized to better understand the adsorption mechanism involved in the recovery process of polyphenols from grape pomace. Langmuir and Freudlich adsorption isotherms were utilized to describe the adsorption behavior of polyphenols and to quantify the affinity of polymeric adsorbents toward polyphenolic compounds. In this presentation, recent research results on adsorption and desorption properties of developed adsorbents will be reported. AGFD 120 Extraction and purification of (E)-resveratrol from the bark of conifer species in Maine Panduka S. Piyaratne, panduka.piyaratne@maine.edu, Barbara W. Cole, Raymond Fort. Chemistry, The U. of Maine, Old Town (E)-Resveratrol is a polyphenolic plant secondary metabolite that has been shown to demonstrate anticancer, anti-aging, cardioprotection and anti-inflammatory effects, as well as the antioxidant properties. These health benefits have created a growing interest among scientists to extract (E)-resveratrol from plant sources and use it in dietary supplements and medical treatments. Our group determined that bark, which is a waste generated from forest industries, of conifer species (Picea sp.) native to Maine are rich sources of (E)-resveratrol providing a potential value-added product for these industries. We have developed a method to extract and purify (E)-resveratrol from bark, a challenging problem because bark inherently contains a number of polyphenolic compounds with similar chemical properties. Methods using HPLC-UV-MS and GC-MS have been developed for extraction, isolation in high yield, and quantification of (E)-resveratrol from conifer bark. AGFD 121 Concentration of polyphenolic compounds and antioxidant activity of garlic grown from air bulbils Aneta Kopec2, Elzbieta Jedrszczyk3, Renata Francik4,5, Jerzy Zawistowski1, jerzy.zawistowski@ubc.ca. (1) Food Nutrition and Health, Univ. of British Columbia, Vancouver, British Columbia, Canada (2) Dept of Human Nutrition, Faculty of Food Technology, Univ. of Agriculture in Krakow, Poland (3) Dept of Vegetable and Medicinal Plants, Faculty of Biotechnology and Horticulture, Univ. of Agriculture in Krakow, Poland (4) Medical College, Pharmacy Faculty, Jagiellonian Univ., Krakow, Poland (5) Inst. of Health, State Higher Vocational School, Nowy Sacz, Poland Garlic is one of the world important vegetable cultivated for its culinary and health properties. Chemical composition that effect garlic characteristics depends on various factors including cultivation practices. Growing garlic from bulbils may rejuvenate garlic strains. However, there is limited information on composition and antioxidant activities of this type of garlic. This study was designed to determine chemical composition of whole plants of garlic grown from air bulbils. Two winter varieties of garlic Harnas and Ornak were cultivated from air bulbils at the Experimental Station of Agricultural Univ. in Krakow. The bunching harvest of both varieties of garlic was made in May and June. The mature plants were harvested in July. Total polyphenolic content, antioxidant activity and proximate analysis of garlic harvested at different times were determined. Differences between concentration of bioactive compounds were assessed using Statistica v.10.0 software (Tulsa, OK, USA). Duncan’s multiple range test was also used also for evaluation. P values <0.05 were regarded as significant. The significantly highest content of the total polyphenolic compounds and antioxidant activity was measured in Harnas and Ornak varieties, which were harvested in May, while the significantly lowest level of polyphenolics and antioxidant activity was determined in mature Harnas variety harvested in summer. Furthermore, proximate composition was also affected by variety and time of harvesting. Harnas and Ornak varieties harvested in May showed the

highest concentration of protein, and ash, respectively. The highest level of fat was found in Ornak harvested in June, while the highest level of total carbohydrates was determined in Ornak and Harnas varieties harvested in July. It is worthwhile to note that garlic grown from air bulbils and harvested in May as immature plant has best characteristics correlated with concentration of bioactive compounds such as phenolics and antioxidant activity. AGFD 122 Changes of phenolic compounds resulting from thermal food processing Sascha Rohn, rohn@chemie.uni-hamburg.de. Hamburg School of Food Science, Univ. of Hamburg, Germany Besides the main nutrients such as proteins, lipids, carbohydrates, minerals, vitamins and water there are many other substances that are consumed with plant based food. These substances result from the secondary metabolism of fruits and vegetables. Although they are non-nutritive they exert several physiological properties and are often called bioactive compounds. Several thousand compounds belong to the group of secondary plant metabolites, most of them resulting from different chemical classes (e.g. alkaloids, cyanogenic glycosides, glucosinolates, phenolic compounds, terpenes and other compounds such as phytic acid or oxalic acid). While there was already a lot of research on the physiological, partly toxicological properties of a number of these secondary plant metabolites, knowledge on chemical changes of these compounds during harvesting, storage and food processing is still insufficient. Besides a degradation of these compounds, reactions with the other nutrients cannot be excluded. But structures of degradation or reaction products were only analyzed really scarce and the consequences of such changes with regard to the biological/physiological of these neo-formed compounds were almost not followed. Only a few attempts of research which dealing with changes of the phenolic compounds as a result from the food processing are described in the literature. In most cases, only sum parameters such as the Total Phenolic Content or the Total Antoxidant Actvity have been addressed, but it is important to also identify the corresponding degradation products in relation to their contribution in functionality for the final food product. AGFD 123 Potential green solvents using accelerated extraction of Brussel sprouts yielded higher phenolics, antioxidant activity and α-amylase inhibition Guddadarang K. Jayaprakasha, gkjp@tamu.edu, Haripriya S, Yarigza B. Ruiz, Bhimanagouda Patil. Vegetable Fruit Improvement Center, Texas A and M Univ., College Station, TX Dietary polyphenols are diverse bioactives with proven physiological health benefits. In recent years, Brussels sprouts have gained tremendous importance as chemopreventive functional vegetable due to the presence of novel glucosinolates and phenolic acids. To the best our knowledge, little information is available using optimized accelerated solvent extraction (ASE) method for extraction, identification, and bioactivities from Brussels sprouts. In the present study, direct and sequential solvent extraction of dietary polyphenols at varying temperature of 40°C, 80 °C, 120 °C and 160 °C was studied using accelerated solvent extraction (ASE) technique. Extracts from varying solvents such as hexane, ethyl acetate, acetone, methanol and methanol-water were analyzed for total phenolics (Folin Ciocalteu assay), radical scavenging activity through α,α-diphenyl β-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethyl benzothiazoline-6-sulphonic acid (ABTS) assay and inhibition of amylase. Among the direct extraction combinations of solvents, MeOH:water (70:30) extracts at 160°C yielded the highest total phenolics (30.76±1.68mg/g) resulting in higher DPPH as well as ABTS radical scavenging activity. In the case of sequential extractions, water extracts at 80°C showed the maximum total phenolics (29.64±2.08mg/g). However, at 160°C temperature, sequential water extracts exhibited highest DPPH. Interestingly both water and methanol extracts showed highest ABTS radical

scavenging from sequential extraction. The lowest radical scavenging activity and phenolic content was observed using EtOAc sequential extracts. The active extracts were analyzed for chemical constituents by HPLC electrospray ionization tandem high resolution MS. AGFD 124 Cooking effects on the bioavailability and bioactivity of phenolic and carotenoids of Mediterranean sofrito Rosa M Lamuela-Raventos1,2, lamuela@ub.edu, José Fernando-Rinaldi3, Sara Hurtado-Barroso1,2, Miriam Martínez-Huélamo1,2, Montse Illan1, Xavier Torrado1. (1) Univ. of Barcelona, Spain (2) CIBEROBN, Madrid, Spain Tomato is one of the vegetables most consumed worldwide, mainly in its processed forms, as sauce, canned or juice and it is very rich in bioactive compounds such as vitamin C, carotenoids and polyphenols. The behavior of bioactive compounds during cooking has been extensible studied, however the effect of time the addition of different ingredients and the complexity of these interaction improving the bioavailability of bioactive compounds is a challenging subject for research. The aim of this study was to evaluate the effect of home cooking process and the presence of the ingredients used in the preparation of Mediterranean sofrito (extra virgin olive oil, onion and garlic) could interact, modify and improve the content of carotenoid and phenolics from tomato. A Full Factorial Design was applied to clarify how the contribution of each ingredient and time modify the phenolic and carotenoid profile and possible synergism between the ingredients. AGFD 125 Natural and bioinspired phenol polymers with antioxidant properties for health and food applications Alessandra Napolitano, alesnapo@unina.it. Dept of CheM. Sci. , U. of Naples Federico II, Italy The search for novel phenol antioxidants in the prevention/control of food deterioration or as adjuvants in the treatment of oxidative stress-based pathologies has recently spurred considerable interest. In this frame, the presentation will show how natural polyphenol pigments from food or agricultural wastes including black sesame seeds, spent coffee grounds, and fermented pomegranate wastes, are endowed with antioxidant and radical scavenging properties that are remarkably potentiated following activation by hydrolytic treatment. Data of the activity following simulated digestion processes preliminary to the assessment of their potential as food supplement will be presented together with other possible uses related to these and other properties like heavy metals chelating abilities. Polymers synthetically obtained from natural polyphenols have so far received little attention as bioavailable, biocompatible antioxidant materials. Expected advantages with respect to the monomers include greater chemical stability under processing conditions, and lower tendency to be released into the contact medium (food, water, etc.) with reduced adverse effects. Examples of these polymers including those from caffeic ester (polyCAME) and tyrosol (polyTyr) will be provided with illustration of their preparation by oxidation of the phenol precursor under biomimetic conditions, structural characterization and uses as stabilizing additives of polyethylene (PE) for packaging and as osteogenesis promoters in biocompatible Polylactic acid polymers. The results of a systematic investigation of the reducing and free radical scavenging properties of a series of polymers from natural phenols (e.g. ferulic acid, caffeic acid and pyrogallol) and correlation with their structural features, and particularly the radical character as investigated by EPR techniques, allowed to draw a rationale to tailor the properties of these polymers as novel easily accessible materials for use in packaging and biomedical applications. AGFD 126 Analysis of non-extractable phenolic compounds in fruit products: Methodology and perspectives Jara Pérez-Jiménez, jara.perez@ictan.csic.es, Fulgencio Saura-Calixto. Inst. of Food Sci., Tech and Nutrition, Madrid, Spain Non-extractable phenolic compounds, the major macromolecular antioxidants, are polyphenols

(from small phenolic acids to high molecular weight proanthocyanidins) linked to plant food macromolecules. They reach the colon intact, where they are transformed by the microbiota, releasing metabolites with beneficial effects either local and/or systemic after absorption. Despite the increasing evidence of the potential beneficial role of macromolecular antioxidants, studies on their presence in foodstuffs are still limited. During the last years, we have published data on the content of these compounds in several samples, such as the most consumed fruit and vegetables. In this study, we evaluated by the first time the non-extractable polyphenols content in peels from common fruits as well as in grape and pomegranate pomaces. After performing different hydrolysis procedures in order to release non-extractable phenolic compounds from the food matrix, the determination of their content was carried out by a combination of spectrophotometric and HPLC-MS techniques. Fruit peels presented appreciable contents of non-extractable phenolic compounds, from 700 mg/100 g dw in watermelon to 11,730 mg/100 g dw in banana. In the case of grape and pomegranate pomace, parallel hydrolysis procedures were used, allowing a more comprehensive release of non-extractable phenolic compounds. These results will be used as basis to discuss advantages and drawbacks of the current methodologies for the analysis of non-extractable phenolic compounds. In conclusion, increasing data show the quantitative and qualitative relevance of this fraction of dietary bioactive compounds, what urges to the establishment of standardized analytical methodologies for their determination. AGFD 127 Edible bean sprouts as a dietary source of antioxidant phenolics Harold Corke1,2, hcorke@yahoo.com, Renyou Gan2,1. (1) Food Sci. and Eng., Shanghai Jiao Tong U.., Shanghai, China (2) Biological Sci., U. of Hong Kong Edible bean sprouts are fresh vegetables popular worldwide, especially in some Asian countries. We cultivated 12 common edible bean sprouts and analyzed their antioxidant capacity and phenolic composition. Compared to raw seeds, germination led to accumulation of antioxidant phenolics in most of the sprouts. In addition, sprouts showed a wide range of antioxidant capacity and total phenolic content (TPC), with lower but substantial antioxidant capacity and TPC in their bound fractions. Phenolic compounds, such as catechin, ellagic acid, ferulic acid, gallic acid and p-coumaric acid were widely detected in the sprouts. The green and black mung bean sprouts were found to have the highest levels of antioxidant capacity and TPC, which increased in a time-dependent manner during a 5-day germination period, accompanied with a gradual increase of several phytochemicals, such as ascorbic acid, caffeic acid, p-coumaric acid and rutin. Hot air drying at 70 and 80 °C for 24 h was found to notably increase antioxidant phenolics in the green mung bean sprouts, simultaneously with evident browning, suggesting that antioxidant phenolics and browning pigments may be the main contributors of antioxidant capacity in hot air dried mung bean sprouts. Germination plus hot air drying is an excellent bioprocessing strategy to enhance antioxidant phenolics in edible beans. Fresh sprouts rich in antioxidant phenolics can be consumed as functional vegetables, and hot air dried sprout powders can be utilized as natural food additives, such as adding to bread or noodles to fortify their antioxidant contents. AGFD 128 Marketing artisanal products Ricardo Villarreal, rvillarrealdesilva@usfca.edu. Marketing , Univ. of San Francisco, CA The word “artisanal” has had a significant impact on the marketing of consumer products and come to define a market segment. For this reason, it is important to review how the use of this word fits within a marketing perspective. This provides an opportunity to consider how positive and negative connotations of the word may affect consumer perceptions of artisanal products. This talk begins with a review of the marketing mix, the importance of product positioning, and how they relate to artisanal products. Definitions of

artisanal from multiple perspectives are given. This is followed by applied examples of the word “artisanal” and the possible implications of such use. The talk will end with a discussion of how, from a marketing and positioning perspective, artisanal producers might take advantage of the interest in the market segment while ensuring the integrity of artisanal products. AGFD 129 Impact on chemical composition of yerba mate tea using artisan methods in comparison to mass-produced technology E G. Demejia1, edemejia@illinois.edu, David Karr2. (1) Food Science and Human Nutrition, Univ. of Illinois, Urbana (2) Guayaki , Sebastopol, CA Yerba mate (Ilex paraguariensis, A. St. Hilaire) is a plant widely consumed traditionally in southern Brazil, Argentina, Paraguay, and Uruguay as an aqueous infusion of the leaves, generally known as yerba mate tea (YMT). YMT contains high amounts of purine alkaloids (caffeine), caffeolyquinic acid derivatives, flavonoids (quercetin and rutin), and triterpenoid saponins. YMT has been reported to have biological activities related to its high content of polyphenols. The objectives were to investigate the effect of commercial preparations in comparison to artisan drying processes and drinking styles that affect their flavor and chemical composition. Also, analyze updated information on YMT, including its composition, physiological effects, and potential health implications. Indigenous people have used it for centuries as a social and medicinal beverage. In Latin America, YMT is often drank out of a dried gourd using a metal straw called “bombilla.” The dry leaves (about 50 g) are packed into the gourd and hot water is poured over; this is then repeated multiple times. In the US, however, Mate is commercially packed in individual tea bags (1 to 2 g) or as Mate tea concentrate for use as ingredient in the food or dietary supplement industries. Total polyphenol concentration of various commercially available traditional YMT products ranged from 236 to 490 mg equiv of chlorogenic acid(CH)/g of dry leaves, significantly different among products depending on their origin (P < 0.001). Traditional YMT are mate products containing only leaves without additional components or extracts. Nontraditional YMT are mate leaves and stems combined with other ingredients including small dried fruit pieces, dehydrated milk powder, sugar, and natural herbs and flavors. Total polyphenol content in traditional products ranged from 3.4 to 7.4 mg of CH/mL of fresh tea and from 0.02 to 1.80 mg of CH/mL of fresh tea in nontraditional ones. In the group of traditional products, Nobleza Gaucha Classic, Kraus-Organic, Taragui Special, and Nobleza Gaucha Special had the highest polyphenol concentrations. Among nontraditional YMT products, Lemon Taragui, Adelgamate with natural herbs, Morning Thunder, and Tazo tropic mate had the highest polyphenol concentrations (P < 0.001). There are significant differences in chemical composition of YMT depending on processing methods used, artisan or mass-produced tea. AGFD 130 Fundamentals of coffee brewing Kelly Sanchez, kellys@bluebottlecoffee.com. QC, Blue Bottle Coffee Co., Oakland, CA The flavor of a cup of coffee is determined by many controllable variables. Some of the most important variables to consider are particle size of the ground coffee, contact time between the water and grounds, and the chosen strength of the brew. By understanding and manipulating these variables we are capable of unlocking a coffee’s very best potential. This talk compliments Dr. Christopher H. Hendon’s, who will elaborate on the chemical physics that impact the flavor of brewed coffee, and illuminate the fundamentals of how to brew the best cup of coffee possible. AGFD 131 Physics and chemistry of brewing coffee Christopher Hendon, hendon@mit.edu. Chemistry, Mass. Inst. of Tech., Boston Most coffee-contained compounds are readily soluble in water. These compounds vary depending on the origin, processing method and roast. From a chemical perspective, coffee brewing is simply a

controlled extraction of flavoursome organic compounds, with omission of unfavourable bitter organics. From a physical perspective there are a variety of brewing methods that facilitate this extraction (e.g. espresso, full immersion, pour over). This talk will compliment Mr. Kelly Sanchez (Blue Bottle Coffee), expanding on the fundamentals of brewing coffee by examining several contributing factors that effect both the extraction and resultant flavour of brewed coffee. Emphasis will be place on water chemistry and its impact of brewing coffee, and grinding and extraction physics. AGFD 132 Craft and science of artisanal wine Andrew L. Waterhouse1, alwaterhouse@ucdavis.edu, Nick Gislason2. (1) Dept Viticulture Enology, 3152 RMI North, Univ of California, Davis, CA (2) Screaming Eagle, Oakville, CA In creating a wine of special distinction, careful attention to details can be aided by scientific knowledge, but just as important is a focus on how the taste and spirit of the wine affects us emotionally. The consumer places added value to artisanal wine because of its connection to the vineyard site and other emotional attributes. Technical knowledge provides important guidance on the proper composition of the wine, but data on one component cannot be allowed to dictate the process; an overall assessment of a wine based on its taste and its reflection of the vineyard should carry the day. Scientific data can and does inform the winemaker with regard to how different soils affect grape maturation, and how vineyard management, such as irrigation or cover crops alter water stress on the vine. And stressors directly affect the development of secondary natural products, the ultimate key to wine flavor. These natural products are converted, in some cases by a complex combination of specific reactions, from the natural products in the grape to key varietal wine flavor components. Our understanding of these processes is only beginning to be established, but the origins of some flavor components have been well developed. However, effective artisans connect with their consumers with a bond that may be opaque to chemical analysis. This bond is formed by crafting the wine with technical knowledge, but also using traditional rituals and practices that bring human emotion into the equation of creating the wine, an emotional feature that also distinguishes a masterful musical performance. AGFD 133 Detection of allergens and gluten in fermented and hydrolyzed food and ingredients Lauren Jackson, lauren.jackson@fda.hhs.gov. FDA, Bedford Park, Illinois, US Celiac disease is non-IgE-mediated hypersensitivity to gluten, proteins found in grains such as wheat, barley, and rye, while food allergies are an IgE-mediated response to certain food proteins. Current estimates are that 1% of the US population suffers from celiac disease, while >3% is afflicted with food allergies. Analytical methods are needed to detect and quantify the presence of gluten and allergens in foods, beverages, ingredients and in the food processing environment. However, detection of gluten and allergenic proteins can be difficult in foods that have been subjected to fermentation or other processes that result in protein hydrolysis. Hydrolyzed allergens and gluten represent a significant analytical challenge that can be met only by obtaining a thorough understanding of the hydrolysis chemistry that occurs during food processing. A research project at FDA/IFSH is tracing the fate of gluten and soy proteins throughout the entire process of manufacturing several foods, including beer and soy sauce. Ingredients and in-process samples which were obtained during the manufacturing process were analyzed for intact and hydrolyzed gluten and soy proteins by SDS-PAGE, immunochemical methods and LC-MS/MS. Results indicate that some commercial immunochemical methods are able to detect partially hydrolyzed gluten and soy proteins in food. Mass spectrometry was used to confirm results obtained using immunochemical methods. The information generated in the project is being used to identify stable markers for gluten and soy allergens and to develop methods for

complete, reliable detection of relevant levels of partially hydrolyzed gluten and soy in complex food matrices. AGFD 134 Nucleic acid-based sensors for the detection of gluten in food: A tool for ensuring the safety of celiac patients Maria Jesus Lobo-Castañón, mjlc@uniovi.es, Rebeca Miranda-Castro, Noemí de-los-Santos-Alvarez, Arturo J. Miranda-Ordieres. Dept of Physical and Analytical Chem., Univ. of Oviedo, Spain Ensuring proper food labeling is essential to safeguard celiac patients and other gluten sensitive consumers against exposure. In this regard, a key requirement is the availability of rapid, sensitive and reliable analytical methods for gluten detection. Biosensors technology have the potential to address this problem at a reasonable cost, affordable by all producers. This presentation focus on results and experiences by the Electroanalysis Research Group at the U. of Oviedo, obtained from the development of electrochemical sensors in which a nucleic acid-based receptor is employed. I will present examples for aptamer-based sensors aiming to illustrate how these synthetic receptors can be selected for recognizing one of the most common food allergens, gluten, and what role they may play in developing more sensitive methods to protect as many celiac individuals as possible. The lecture will address approaches that apply hybridization-based sensors for determining allergens and pathogens. I will describe progress, opportunities, and challenges of the use of these new devices to look for better ways to protect celiac patients against unsafe food. AGFD 135 Caracterización de sericina producido por liofilización Carolina Londoño2, carolina.londonozu@gmail.com, Diana C. Castrillón Martínez1, dianac672@hotmail.com, Adriana Restrepo1, adriana.restrepo@upb.edu.co, Catalina Alvarez1, catalina.alvarezl@upb.edu.co. (1) Universidad Pontificia Bolivariana, Medellín, Colombia (2) NC State Univ., Raleigh During the silk transformation processes are obtained by-products such as, waste cocoons, pupa, sericin, among others; which in Colombia are wasted almost entirely due to the content of impurities and ignorance of their commercial potential. Due to the properties of these wastes, such as oxidation resistance, antimicrobial activity, protection to solar ultraviolet radiation (UV), easy absorption and release humidity, they are being investigated to develop new products. This work is focused on characterization of sericin protein extracted from feedstock cocoons (SSC) and silk yarn (SSY), and dried in a lyophilized. The sericin samples were characterized using infrared spectroscopy analysis by infrared Fourier transform spectroscopy (FTIR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA) and solubility test, in order to determine the protein characteristics and its behavior. The results obtained by SEM showed a partially amorphous structure for both samples, increasing protein stability. According to FTIR analysis, both samples have mainly a structure β-sheet. This result is related with the solubility test, which showed that both samples have a higher solubility at 90 °C, SSC(93 °C) and SSY (90 °C). However, in the TGA it was found that SSC has a degradation temperature less that SSY, which are 287 and 313 respectively. AGFD 136 Differences in the functionality and characterization of kafirins extracted from decorticated sorghum flour or gluten meal treated with protease Johanan Espinosa, johanan.er@gmail.com, Irma Garza-Guajardo, Esther Perez-Carrillo, Sergio O. Serna-Saldivar. Tecnologico de Monterrey, Nuevo León, Mexico Kafirins are the sorghum storage proteins, considered safe for celiac patients. Due to its potential use in gluten-free systems, kafirins have been extracted from several types of sorghum fractions, especially those obtained from dry-milling. Nevertheless, the extraction of these proteins from sorghum gluten meal (SGM) obtained from wet-milling has not yet been explored. In this study, we investigated the differences in composition, color, molecular structures, functionality and in vitro protein digestibility of kafirin extracts obtained from dry-

milled flour or SGM obtained from decorticated white sorghum treated with and without endopeptidic protease. Kafirins were extracted using aqueous ethanol and metabisulfite. Kafirin extracts from SGM presented higher protein purity (94.87 vs 85.56%), lower fat content (0.72 vs 2.03%), in vitro protein digestibility (89.46% vs 84.77%), and better water holding (2.82 vs 1.85 g/g) and fat absorption capacities (2.39 vs 1.57 g/g) compared to extracts from ground decorticated sorghum. Color was not affected by treatments. SDS-PAGE showed differences in the low molecular weight patterns of kafirin extracts obtained from SGM whereas FTIR analyses showed reduction of a-helical and β-turn percentages and β-sheet increment after extraction. The proposed protease treatment increased free amino nitrogen and emulsifying index of kafirins, but did not affect other functional properties. Thus, SGM represents a potential and profitable new feedstock for the extraction of food-grade kafirins. AGFD 137 Recent development in typing, characterization and detection of Shiga toxins produced by pathogenic E. coli Xiaohua He, xiaohua.he@ars.usda.gov. USDA-ARS, Albany, CA Shiga toxin-producing Escherichia coli (STEC) are a group of emergent bacteria that cause a wide spectrum of diseases, responsible for 100,000 cases of illness and 3,000 hospitalizations each year in the US alone. Eight % of patients hospitalized from STEC infections develop hemolytic uremic syndrome (HUS), a life-threatening complication. An estimated total medical cost for treatment of HUS are over $500,000 per year. HUS survivors may have lasting kidney damage. Currently, there are no FDA-approved therapies in the US to treat illness from STEC infection. The use of antibiotics is not recommended because they have been shown to stimulate Shiga toxin (Stx) production. Stx is one of the most important virulence factors shown to be closely associated with HUS. Since the first discovery of Stx in 1977, numerous Stxs have been identified and characterized. As the diversity of the Stx family has become clear, the methods for detecting Stxs and organisms that produce these toxins have evolved as well. In this presentation, we will discuss the recent advances in typing, characterization and detection of Stxs. AGFD 138 Functionalization of food proteins and peptides via Transglutaminase (TGase) catalysis: Effects on bioactivity, functionality and safety Mirko Betti, mirko.betti@ualberta.ca, Yuliya Hrynets. Agricultural Food and Nutritional Science, Univ. of Alberta, Edmonton, Canada Transglutaminases are protein-glutamine γ-glutamyltransferases (EC 2.3.2.13), which typically catalyze transamidation of glutamine residues to lysine residues. Transglutaminse (TGase) is highly specific to its glutamine-containing polypeptide substrate, however due to its broader tolerance towards the structure of amine-containing substrate, several acyl acceptors can be utilized by TGase to create novel bioconjugates. Taking advantage from this versatility, our research team is studying the possibility of using glucosamine (GlcN) and biologically active amines (biogenic amines) to design new proteins and peptides structures with enhanced functionality and safety. For instance, glycosylated actomyosin was produced using a TGAse-catalyzed reaction involving GlcN and possessed greater solubility and emulsifying properties. The same reaction was applied to alcalase-derived gelatin hydrolysate in order to produce glycosylated peptides. Results showed that the TGase treatment with GlcN increased the radical scavenging activity of the gelatin hydrolysate, likely due to the formation of novel glycoconjugates. TGase-catalyze reaction was also used covalently link biogenic amine to pea protein peptides obtained from alcalase hydrolysis. Histamine and tyramine were used as amine donors and conjugated to a peptide-bound glutamine residue of pea hydrolysates using MTGase-catalyzed transamidation reaction. This reaction led to incorporation of 76% of histamine and 65% of tyramine to pea peptides. Covalent conjugation of tyramine also increased the antioxidant activity of hydrolysates as

tested by DPPH radical scavenging and the ability to reduce lipid peroxidation. This latter approach can also be used in fermented food to decontaminate it from the excess of biogenic amines and thus to avoid the harmful effect, especially for individuals suffering allergic reactions. In another study rheological properties of gelatin were modified by tyramine incorporation into gelatin. TGase can be used to generate novel protein structures with improved activities. AGFD 139 Recent development in recombinant food allergen production Yuzhu Zhang, yuzhu.zhang@ars.usda.gov. USDA, Albany, CA Whether for understanding the properties of food allergens or for manufacturing vaccines for allergen-specific immunotherapy, well characterized pure allergens are required. This often necessitates recombinant technology in obtaining food allergens due to the very low amounts of their natural sources. Recombinant expression of food allergens is required when site-directed mutagenesis technologies is required in studying the allergenicity of food allergens. Bacterial expression systems are widely used for protein expression because of its ease of use compared to other expression systems. Unfortunately, expressing food allergens in bacteria often meets with difficulty when the bacteria do not express the foreign proteins. We report the characterization of food allergens produced with new expression vectors. AGFD 140 β-Lactoglobulin-chlorogenic acid conjugate-based nanoparticle for delivery of (−)-epigallocatechin-3-gallate Jiang Yi1, yijiangjnu@gmail.com, Yuting Fan1, Yuzhu Zhang2. (1) Shenzhen Univ., Shenzhen, Guangdong, China (2) USDA, Albany, CA β-Lactoglobulin (BLG)-chlorogenic acid (CA) conjugate were synthesized with free radical induced grafting method. BLG-CA conjugates showed better antioxidant activity than BLG and the antioxidant activity increased with the increase of CA substitution degree. The particle sizes of (−)-epigallocatechin-3-gallate (EGCG)-loaded nanoparticles prepared with anti-solvent method were 110.3, 107.4, and 105.8 for BLG, BLG-CA (low), and BLG-CA (high), respectively. The encapsulation efficiencies of EGCG in BLG, BLG-CA conjugate (low), and BLG-CA conjugate (high) nanoparticle were 72.9%, 71.8%, and 73.5%, respectively. The chemical stability of EGCG in both BLG-CA nanoparticle were significantly higher than in BLG nanoparticle. And BLG-CA conjugate (high) showed better EGCG retention than BLG-CA conjugate (low). Few EGCG was released in both BLG nanoparticles and BLG-CA nanoparticles under simulated gastric digestion. The release of EGCG in BLG-CA nanoparticle was less than that in BLG nanoparticle, indicating CA reduced the activity of digestive enzyme. AGFD 141 Analytical characterization of anthocyanins in Vaccinium myrtillus L. berries and food products Virginia Brighenti2, virginia.brighenti@unimore.it, Chiara Ranieri2, Federica Pellati1, Stefania Benvenuti2. (1) Univ. of Modena and Reggio Emilia, Italy (2) Life Sci., Univ. of Modena and Reggio Emilia, Italy Vaccinium myrtillus L. is a spontaneous plant native to the mountain areas of Northern and Central Europe. Its fruit (bilberry) is widely employed in the traditional cuisine of this area. Indeed, several bilberry derivatives are available on the market, including juice, jams and spirits. Anthocyanins represent the most abundant class of bioactive compounds present in bilberry fruit, conferring it several health-promoting properties. However, the content of these secondary metabolites in food products can be affected by the processes of preparation, making the monitoring of the quali- and quantitative profile of these compounds a crucial point for their genuineness and quality assurance. In the light of all the above, this study was aimed at the determination of the anthocyanin profile in V. myrtillus berries and food derivatives. Prior to analyses, anthocyanins were selectively extracted from the samples by of dynamic maceration with acidified methanol as the extraction solvent. The analysis of anthocyanins was

then carried out by means of RP-HPLC-UV/DAD and ESI-MS. As a comparison, Vaccinium myrtillus L. berries from the Italian Northern Apennines were analyzed in parallel. AGFD 142 Properties and applications of macromolecular antioxidants, the hidden face of dietary antioxidants Fulgencio Diego Saura Calixto1, fsaura@if.csic.es, Jara Pérez-Jiménez2. (1) ICTAN-CSIC, Madrid, Spain (2) Inst. of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain Research on antioxidants in food science, nutrition and medicine is currently focused on low molecular weight antioxidants (mainly vitamins C and E, polyphenols, and carotenoids). However, the presence of polymeric antioxidants as a major constituent in plant food, especially in fruits, and in common diets has been recently reported. Macromolecular antioxidants are either polymeric polyphenols or single polyphenols and carotenoids linked to polysaccharides and protein, which exhibit significant antioxidant activity and promising health related properties. They are bioavailable in the large intestine where they exhibit appreciable antioxidant activity and produce absorbable metabolites after the action of the microbiota. The global market of antioxidants also is focussed either on single compounds or in plant extracts containing mixtures of compounds with small molecular size. Macromolecular antioxidants are also a novel type of food ingredients with a wide range of applications in functional foods and in dietary supplements. Two patents addressing macromolecular antioxidant ingredients have been recently registered (“Antioxidant ingredient with low caloric content, method for obteining and use thereof” and “ Polymeric proanthocyanidins concentrate obtained by an enzymatic process”). The development of derived products is a main task of our research team. The main characteristics of these patents and of the first commercial products containing macromolecular antioxidants are the main scope of this talk. AGFD 143 High-resolution mass spectrometry analysis of flavonoid-acetaldehyde reaction products in wine-like model solutions Anna Vallverdu-Queralt1, Emmanuelle Meudec1, Rosa M Lamuela-Raventos2, Nicolas Sommerer1, Veronique Cheynier1, cheynier@supagro.inra.fr. (1) UMR SPO, Plateforme Polyphenols, INRA, Montpellier Cedex, France (2) Univ. of Barcelona, Spain Flavonoid condensation reactions with acetaldehyde are particularly important in plants and plant transformation products. In particular, these reactions are involved in color and taste changes occurring during wine ageing and in persimmon de-astringency and some of their products have been detected in cranberry extracts. These reactions have not been fully characterized because of difficulties in extracting and separating resulting products. Model solutions mimicking food products constitute a simplified medium for their exploration, allowing the detection of the newly formed compounds and their structure elucidation. In this work, the reactions of (-)-epicatechin and/or malvidin-3-O-glucoside in the presence of acetaldehyde were studied in model solution systems by ultra-high performance liquid chromatography coupled to linear trap quadrupole-Orbitrap-high resolution mass spectrometry (UPLC-LTQ-Orbitrap-HRMS). A combination of accurate mass database matching and petroleomics-derived data interpretation strategies, namely Kendricks mass defect plots and Van Krevelen 2D and 3D graphs, were used to detect series of compounds arising from these reactions. After applying restriction rules to the HRMS data, more than 65 products were found after reaction of (-)-epicatechin and acetaldehyde and more than 150 products when malvidin-3-O-glucoside was also present in the reaction medium. The products included the expected homogeneous and heterogeneous bridged oligomers, pyranomalvidin-3-O-glucoside, epicatechin–pyranomalvidin-3-O-glucoside, as well as new products (e.g. xanthylium salt derivatives, and all possible combinations of epicatechin, malvidin-3-O-glucoside, ethyl bridges, pyranomalvidin-

3-O-glucoside, and xanthylium salt building blocks). With all these structures, it is possible to develop a structural model for acetaldehyde-mediated reactions than can be monitored in complex systems such as wine. AGFD 144 Polyphenolic profiles of fruits grown in Serbia Zivoslav Tesic, ztesic@chem.bg.ac.rs, Uros Gasic, Dusanka Milojkovic-Opsenica. Analytical chemistry, Faculty of Chemistry, Belgrade, Serbia Phenolic compounds are well-known bioactive components widely found in all plants as secondary metabolites. Fruits growing in Serbia are very important products for both local and world market. Among others, Serbia has a long tradition in the production of grape, plum, apple, pear, and various berries. The aim of this research was the characterization of the polyphenolic profiles of different fruits grown in Serbia. In addition, for certain types of fruits, the polyphenolic profile of the leaves of the studied fruits was done. The phenolic acids, flavonoids (including anthocyanins) and their derivatives were identified using ultra high-performance liquid chromatography coupled with linear trap quadrupole and OrbiTrap mass analyzer (UHPLC-LTQ OrbiTrap MS). Quantification of polyphenolics was performed using UHPLC coupled with a diode array detector and triple-quadrupole mass spectrometer (UHPLC DAD-MS/MS). For example, 14 hydroxycinnamic acid esters, 13 flavonol glycosides, and 14 anthocyanins were identified in the mulberry extracts. To obtain comprehensive information on “Oblacinska” sour cherry fruit, polyphenolic profiles of 39 clones were investigated. Rutin and chlorogenic acid were the most abundant polyphenols. Previously, we have published data on polyphenols in the berries of four different raspberry cultivars (Rubus idaeus L.): “Willamette”, “Tulameen”, “Meeker” and “Yellow Meeker”, and the blackberry (Rubus fruticosus L.): “Cacanska Bestrna”, grown in Serbia. Our latest research on phenolic profiles of leaves from same three raspberry cultivars and one blackberry cultivar allowed us to identify 83 compounds: flavonol glycosides, hydroxycinnamic acid esters, flavan-3-ols and ellagic acid derivatives. In order to analyze the phenolic profile of grapes in the stage of full maturity by examining their concentration in different parts: skins, seeds and pulp, we investigated thirteen grapevine varieties. The most abundant phenols in grape seeds were found to be flavan-3-ols, most of which are gallocatechin gallate and catechin. The skins were characterized mostly by flavonols, i.e. quercetin and myricetin. Characterization of anthocyanins in the berry skin revealed a total of twenty derivatives of malvidin, delphinidin, petunidin, cyanidin, and peonidin. Finally, we compared our results with results of other researchers for some fruits growing in other regions. AGFD 145 UHPLC-qTOF MS analysis of phenols in wines made with different maceration techniques Scott Frost1, scfrost@ucdavis.edu, John Blackman2, Jerry Zweigenbaum3, Hildegarde Heymann1, Susan E. Ebeler1. (1) Dept of Viticulture & Enology, Univ. of California, Davis, CA (2) National Wine and Grape Industy Centre, Charles Sturt Univ., Wagga Wagga, New South Wales, Australia (3) Agilent Technologies, Wilmington, DE Primarily grape derived, wine polyphenols are extracted from the skins and seeds. These compounds are diverse, representing multiple classes with a range of molecular sizes and structures. Polyphenols significantly impact color, taste, mouthfeel and the aging potential of wine. It is also well known that production practices can modify the bulk concentration of phenolics in the final wine. Analytical methods that allow for an understanding of the qualitative changes in the phenolic profile can increase the understanding of the relationships between wine production and polyphenol composition. Here, we used a nontargeted analytical approach using UHPLC-qTOF MS to evaluate the distribution of wine polyphenolics in Merlot wine produced using various cap management and maceration practices. Cap management and maceration describe techniques that manipulate

the contact between juice and grape solids during wine production; these practices influence the extraction of phenolic compounds with the intent of altering taste and mouthfeel. Phenols were separated chromatographically with hydrophilic interaction chromatography (HILIC) using a glycan stationary phase operating with a binary gradient of acidified acetonitrile and methanol-water. Using this approach, resolution of proanthocyanidin isomers was achieved, allowing for relationships between polymerization and winemaking technique to be observed. Multivariate analysis of the UHPLC-qTOF MS polyphenol measurements discriminated the nine different maceration treatments and longer maceration times produced proportional increases in specific polyphenol compounds. Extraction patterns and sensory implications will be reported for specific compounds and compound classes. AGFD 146 Combination of green solvents using accelerated extraction of spinach and LC-HR-ESI-QTOF-MS led five new flavonoids and yielded higher antioxidants Jasbir Singh, Guddadarang K. Jayaprakasha, gkjp@tamu.edu, Bhimanagouda Patil. Vegetable Fruit Improvement Center, Texas A and M Univ., College Station, TX Spinach (Spinacia oleracea), a green leafy vegetable, is a rich source of flavonoids, phenolic acids, carotenoids, vitamin A, C and E. Previous research demonstrated significant anticarcinogenic, antimutagenic, antiinflammatory and free radical scavenging activities using certain natural compounds from spinach. To further understand the role of natural compounds in biological activities, optimization of environmental-friendly and cost effective extraction is critical. Accelerated solvent extraction (ASE) has become a popular green extraction technology due to reduction of harsh organic solvent. The concept of green solvents requires consideration of various aspects such as environmental impact, recycling or disposal procedure and environment, health and safety (EHS) characteristics. ASE was applied for the extraction of antioxidants from spinach leaves. The extraction conditions were optimized using different solvents such as hexane, ethyl acetate, acetone, methanol, methanol-water and water were carried out at 1500 psi pressure and various temperatures ranging from 40, 80, 120, 160 and 200°C. The results revealed that the methanol:water exhibited higher phenolics with maximum radical scavenging activities. The active fractions were identified by ultra-pressure liquid chromatography/high resolution mass spectrometry (UPLC-HR-QTOF-MS). For the first time, four spinacetin and one patuletin flavonoids derivatives were identified among a total of 17 flavonoids. The newly characterized compounds were identified by accurate mass spectral analysis, MS/MS fragmentation patterns and UV spectra. Three different collision energies (17ev, 35ev, and 100ev) were used to obtain the possible fragment ions for flavonoids identification. The present study demonstrated that accelerated solvent extraction is an innovative technique to achieve fast and efficient extraction of antioxidants and UPLC-HR-QTOF-MS was extremely useful for the identification of the bioactive compounds. AGFD 147 Determination of ellagic acid in the wastes of walnut, chestnut and pomegranate grown in Turkey using HPLC-DAD method guler yalcin1, guleryalcin1@yahoo.com, caglar demirbag1, irfan bahsi2, levent ozgul2, dilek bilgic3, hilal irem onurlu4, serap a. seyhan5. (1) Faculty of Pharmacy, Marmara Univ, Istanbul, Haydarpasa, Turkey (2) Inst. of Health Science, Marmara Univ, Istanbul, Haydarpasa, Turkey (4) Inst. of Health Science, Marmara Univ, Istanbul, Kadikoy, Turkey (5) Analytical Chemistry Department, Marmara Univ., Istanbul, Turkey Polyphenols have been extensively studied due to their antioxidant, antimicrobial, anti- inflamatory, anticarcinogenic, antimutagenic effects (1). The hydrolyzable ellagitannins (ETs) which are the complex derivatives of ellagic acid (EA), abundant in some fruits and nuts. Hydrolysis of ETs yields hexahydroxydiphenic acid which spontaneously lactonizes

to EA (2). This reaction utilized for obtaining EA from some fruit and nut extracts contain ET's. It was shown that EA has antioxidant, anticarsinojenic, antimutagenic effects (3). The ellagic acid has been identified and determined in the wastes of wallnut, chestnut and pomegranate grown in Turkey. Wallnut sawdust obtained from a carpenter's shop and chestnut peel-pericarp from a Turkish company, the pomegranate peels of three variates were from an official fundation in Mediterranean Region. The shoots of the two wallnut varieties were from the Marmara Region. Because chestnut wood is widely used in producing wine barrels, mostly the wood is studied, but the peel and pericarp had been studied scarcely. The peel and pericarp of chestnut consumed as fuel in Turkey. We optimised a hydrolysis method for the EA in the chestnut extract using trifluoroacetic acid and the EA yield was 4.07 times more when compared to the free EA in the extract. We obtained the methanolic extracts of all matrixes by using Pressured Liquid Extraction (ASE100) in about half an hour and analysed by the RP- HPLC-DAD, using C18 columns with the mobile phase of acetonitrile and phosphate buffer solutions. The total analysis time was about 10 min. The methods were fully validated. Interestingly, in spite of we detected the EA in wallnut sawdust; we couldn't detected EA in wallnut barks of 70 and 100 years trees and young wallnut shoots. This study will lead to the evaluation of the wastes in pharmaceutical, cosmetic and food industry. AGFD 148 Crafting a regionally evocative gin using locally wild-crafted botanicals Dave Smith2, dave@stgeorgespirits.com, Thomas S. Collins1, tom.collins@wsu.edu. (1) Viticulture and Enology Program, Washington State Univ., Richland (2) St George Spirits Inc, Alameda, CA One of the things that separates craft distillation from its larger scale cousins is craft's ability to draw inspiration from new areas. The distillers at St George were inspired to create Terroir Gin by the landscape around them. The result was a complete departure from typical London dry gin. They included locally wild-crafted Douglas fir and California bay laurel to evoke the woodlands and chaparral of the regional parklands in the Bay area of northern California. The distillers at St George recognized that the aromas of these locally sourced botanicals would provide an additional dimension to the aromatics present from the botanicals used in a traditional style London dry gin, in a way that reflects the region in which the spirits are produced. We will discuss the classes of aroma compounds derived from the botanicals that are commonly used to produce London dry gins as well as the aroma compounds extracted from locally sourced Douglas fir and California bay laurel. The presentation will also discuss the techniques used in the distillation process minimize the impact of seasonal variation in the composition of the botanicals used as well as to maximize extraction of the aroma compounds from the botanicals and to preserve the extracted compounds during distillation. AGFD 149 Mezcal: An ancestral distilled beverage obtained from agave Anne C. Gschaedler1, agschaedler@ciatej.mx, Manuel Kirchmayr1, Melchor Arellano1, Rogelio Prado2. (1) Industrial biotechnology, Centro de Investigación y Asistencia en Tecnologia y Diseño del Edo de Jaliscoa , Zapopan, Jalisco, Mexico (2) Food Technology, Centro de Investigación y Asistencia en Tecnologia y Diseño del Estado de Jalisco, Zapopan, Jalisco, Mexico Mezcal is a traditional Mexican spirit obtained by distillation of fermented cooked agave juices. Nowadays is gaining more popularity on the market mostly outside of Mexico. The traditional production is carry out in different states of Mexico (Oaxaca, Guerrero, San Luis Potosi, Durango, San Luis Potosi and some parts of Tamaulipas, Guanajuato, Michoacán and Puebla) and is still artisanal. The elaboration process has five stages: harvesting of the agave, cooking, milling, fermentation and distillation. The raw material in some cases is cultivated or in others the agave are directly collect in the nature. The

development of the agaves takes between six to more than ten years depending on the species as well as the environmental conditions. The cooking process is carry out in rustic ovens and in some parts of Guerrero and Michoacán the milling is still carried out with wood or steel mallets and the juice is collected in a “canoa”. The common method consists of a rudimentary mill (“tahona”) which is composed by a circular stone of about 1.5 m in diameter rotating in a circular pit where the cooked agave is placed. The fermentation plays an important role in the generation of the majority of the aromatic compounds of the distilled product. These spontaneous fermentations are characterize by the presence of complex microbial consortia, where different yeasts and bacteria’s are present. Sometimes bacterial populations exceed up to 100 times the concentration of yeasts, as a consequence of this it is observed that the acidity of the final product exceeds the maximum levels fixed by the official Mexican Norm for mezcal. The complexity of the product related to the number of volatile compounds is related to the complexity of the consortia. Generally mezcal is characterized by a high number of volatile compounds mainly esters. Some others compounds like terpenes come directly from the plant. AGFD 150 Artisanal excellence: Beer Charles Bamforth1, cwbamforth@ucdavis.edu, Scott Ungermann2. (1) Food Science and Technology, Univ. of California, Davis (2) Anchor Brewing Company, San Francisco, CA Artisan. Craftsperson. There is much argument and confusion about what this means, including in the world of beer. In the US that definition is bizarrely set at an annual output of 6 million barrels or less. The simple reality is that, contrary to popular belief and prejudice, brewers on all scales, from those operating in a bucket through to those functioning with a multi million barrel output, fundamentally use the same unit operations: process stages that have remained the same over millennia albeit improved in respect of understanding, control and precision. It is at the sales and marketing level that “wars” are in place between companies. At the technical level there is much camaraderie and sharing of ideas. The unifying driver that stands between success and failure is the ability to produce uniformly excellent beer. For hundreds of years scientists have generated a wealth of understanding of the chemistry, biochemistry, microbiology, engineering and physics of the malting and brewing processes, making the brewing of beer the most best understood of biotechnologies and one that has informed all others. In turn the maltster and brewer have taken this science and developed it into tightly regulated processes that generate a safe, wholesome and delightful beverage. AGFD 151 Artisanal chocolate: Flavor chemistry of the enticing aroma and taste of cocoa Melissa Foley, melissa.foley@effem.com. Research and Development, Mars Chocolate NA, Hackettstown, NJ Chocolate, prepared from the fermented, dried and roasted seeds of the cocoa tree (Theobroma cacao L.), possesses a complex flavor profile unlike any other confectionary product. The flavor characteristics of chocolate are attributed to a unique combination of aroma and taste-active molecules present in the finished chocolate. Aroma is the perception of selected volatiles, by the olfactory system, whereas taste is the perception of selected molecules by taste receptors in the oral cavity. When chocolate is consumed, the aroma and taste molecules are simultaneously perceived by the brain, resulting in the pleasurable perception of chocolate flavor. Chocolate flavor molecules are generated through multiple biochemical and chemical pathways that occur endogenously within the tree and during the post-harvest treatment of the seeds, including fermentation, roasting, and chocolate manufacturing. Therefore, by understanding the fundamental flavor chemistry of both large-scale manufacturing and small-scale artisanal production, a variety of attractive cocoa products can be produced. This presentation will provide a background on cocoa flavor chemistry and highlight the

influence of cocoa variety, terroir, and post-harvest processing on the flavor profile of today’s innovative chocolate products. AGFD 152 Volatile compounds during traditional fermentation and dying of cacao (Theobroma cacao) Eugenia Lugo, elugo@ciatej.mx, Anne Gschaedler, Jacobo Rodriguez. Food Technology, Centro de Investigacion y Asistencia en Tecnologia y Diseño del Estado de Jalisco, Guadalajara, Jalisco, Mexico. Cocoa bean (Theobroma cacao L.) has-been used in Mexico to produce traditional beverages since pre-Hispanic times. In Mexico, there are two main cultivars grown, Forastero and Criollo where the last one was cultivated by Olmecs and Mayas pre-Hispanic civilizations. Criollo cultivar present better aromatic and sensory quality but is susceptible to disease compared to Forastero mainly cultivated in South America which is disease resistant and present lo lower aromatic profile compared to Criollo. Cocoa beans are processed traditionally by artisans using the fermented and sun drying method. The traditional process of cocoa beans is important for the full development of chocolate flavor precursors. The process involves harvesting the cobs, open them and obtain the beans Cocoa beans are placed in wooden boxes sized from 50 cm3 to 1 m3, covered with banana leaves and start the fermentation process during 6 to 8 days approximately. After the fermentation process, the beans are sun drying typically in the ground beans and turned daily to ensure drying. Finally the roasting process is performed at specific conditions of time and temperature. Chemically, the fermentation process is a series of reactions due to the presence of microorganisms such as yeasts, lactic and acetic bacteria that transform sugars into alcohol, acetic and lactic acid. Acetic acid penetrates the bean by diffusion killing the embryo. Also, at this stage a number of flavor precursors are generated, esters, aldehydes, alcohols, ketones. However it is important to prevent production of off-flavors like isovaleric acid and the presence of fungi during fermentation. During drying process, most acetic acid is removed by evaporation and penetrates the bean killing the embryo, At this point some volatiles compounds are lost. The roasting process is very important because Maillard and Strecker reactions are carried out producing mainly pyrazines, which are chocolate aroma precursors. AGFD 153 Validation of the small black soybean for its usage in atherosclerosis prevention by phenolic composition analysis and in vitro monocyte-endothelial cell adhesion assay Charles C. Lee1, cclee4@gmail.com, Sang Jun Lee6, Stéphanie Dudonné2, Pascal Dube2, Jung Han Y. Park3,4, Yves Desjardins2, Doo Kyung Kim4, Ki Won Lee3,4, Chang Y. Lee1,5. (1) Food Science, Cornell Univ., Ithaca, NY (2) Inst. of Nutraceuticals and Functional Foods(INAF), Laval Univ., Quebec, Canada (3) Major in Biomodulation, Dept of Agricultural Biotechnology and Research Inst. for Agriculture and Life Sciences, Seoul National Univ., Seoul, Korea (Rep. of) (4) Advanced Inst.s of Convergence Technology, Seoul National Univ., Suwon, Korea (Rep. of) (5) Production of Bio-products for Industrial Applications Research Group, King Abdulaziz Univ., Jeddah, Saudi Arabia (6) Interdisciplinary Program in Agricultural Biotechnology, Seoul National Univ., Seoul, Korea (Rep. of) A small black soybean (SB) with green cotyledon originated from Korea was examined for its competitiveness in usage as a functional food ingredient by comparing its phenolic composition with two generally consumed soybeans and was validated its inhibitory effect on monocyte-endothelial cell adhesion for potential atherosclerosis prevention. Seed coats and cotyledons were separately extracted with water/ethanol mixtures, and their antioxidant activities were compared. Total phenolics including phlorizin, 15 flavonols, flavan-3-ols and 11 degrees of polymerized procyanidins (from monomers to polymers with DP>10), 13 isoflavonoids, 2 stilbenoids and 30 aromatic acids were analyzed for SB. SB seed coat was found to be a better source of antioxidants especially procyanidins than others. By

contrast to other proanthocyanidin-rich foods, SB contains less polymerized (DP≤3) procyanidins with A-type dimers. Both seed coat and cotyledon of SB extracts strongly attenuated THP-1 monocytes adhesion to TNF-α-induced human umbilical vascular endothelial cells (HUVECs). We demonstrate that SB provides larger quantities of bioactive phenoilcs especially procyanidins than yellow soybean, and both procyanidin-rich seed coat and isoflavonoid-rich cotyledon of SB exert potential atherosclerosis preventive effect. AGFD 154 Bioassay-guided isolation and structure elucidation of a natural product inhibitor of Xylella fastidiosa from the endophytic fungus Ulocladium sp Morgan Papineau1, morganpapineau0215@pointloma.edu, Lindsey D'Elia1, Philippe Rolshausen2, Caroline Roper2, Katherine N. Maloney1, katherinemaloney@pointloma.edu. (1) Chemistry, Point Loma Nazarene U., La Jolla, CA (2) Dept of Plant Pathology and Microbiology, U. of California, Riverside Pierce’s Disease is a devastating disease of grapevines caused by infection with the bacterium Xylella fastidiosa (Xf). In recent years Pierce's Disease has spread rapidly through grapevine populations in California, threatening vineyards in Napa and Sonoma counties. In previous studies, we discovered radicinin, a small organic molecule produced by the endophytic fungus Cochliobolus sp., that inhibits Xf in a dose-dependent fashion. We report the isolation of seven additional fungal strains that inhibit Xf in vitro, including Ulocladium sp. NMR and High-Resolution MS of the active fractions from Ulocladium sp. indicate a novel, chlorinated secondary metabolite. We report the results of a time-course study to maximize its production, and our efforts at isolating and characterizing this new natural product. AGFD 155 Changes in lipid profile and plasma proteome of streptozotocin-induced diabetic rats fed an amaranth supplemented diet Aida J. Velarde Salcedo, aida.velarde@ipicyt.edu.mx, Alberto Barrera Pacheco, Ana P. Barba de la Rosa. Molecular Biology, Instituto Potosino de Investigacion Cientifica y Tecnologica AC, San Luis Potosi, Mexico Amaranth grain has a great nutritional value and is a source of several bioactive compounds like flavonoids, squalene, unsaturated fatty acids and bioactive peptides. It has been shown that amaranth grain consumption improves lipid profile in hypercholesterolemic animals. Additionally, the anti-diabetic properties of amaranth have been reported, but little is known about the molecular mechanisms involved in this effect. In this investigation we evaluated whether chronic amaranth consumption has a beneficial effect in streptozotocin-induced diabetic rats using a proteomic approach. Streptozotocin-induced diabetic rats were supplemented with 20% popped amaranth grain for 12 weeks. Changes in glucose, plasma lipids as well changes in plasma proteome profile were evaluated. Total cholesterol was increased in diabetic rats but this was ameliorated by amaranth consumption. Diabetic rats fed with amaranth showed the highest levels of HDL and this correlated with an accumulation of apolipoprotein A-II. Proteomic analysis showed alterations in the kalikrein-kinin system induced by streptozotocin. Furthermore, amaranth diet stimulated the up-accumulation of the antioxidant protein paraoxonase 1. This study provides molecular evidence about the role of amaranth as a potential functional food in the management of diabetes. AGFD 156 Investigation of the antiproliferative constituents of Podocarpus neriifolius leading to the isolation of bioactive type-B podolactones and a novel glucoside derivative P. Annécie Benatrehina1, benatrehina.1@buckeyemail.osu.edu, Wei-Lun Chen2, HeeByung Chai1, Tran N. Ninh3, Djaja D. Soejarto2,4, Joanna E. Burdette2, L. Harinantenaina Rakotondraibe1, Alan D. Kinghorn1. (1) The Ohio State Univ., Columbus (2) Univ. of Illinois at Chicago, IL (3) Inst. of Ecology and Biological Resources, Vietnam Academy of Science and Technology, Hanoi, Viet Nam (4) Science and

Education, Field Museum of Natural History, Chicago, IL Plants belonging to the genus Podocarpus and their secondary metabolites have been reported to possess bioactive properties including antitumor, insecticidal, antifeedant, and plant-regulatory activities. The present investigation, focusing on the antiproliferative constituents of the extract of the root sample of Podocarpus neriifolius (Podocarpaceae), collected in Vietnam, has so far led to the isolation of seven known compounds: four type B podolactones, namely, makilactones E and G, inumakilactone A and 3-deoxy-2α-hydroxynagilactone E, along with three totarane-type diterpenes including inumakiols D and E and 4β-carboxy-19-nor-totarol. Two of these podolactones were found to exhibit cytotoxic activity against a panel of four human cancer cell lines, namely, HT-29 (colon), MDA-MB-435 (melanoma), MDA-MB-231 (breast), and OVCAR3 (ovarian), with IC50 values ranging from 1.0 to 6.6 µM. Additionally, an unprecedented type B podolactone glucoside was isolated with the sugar moiety attached to C-2 on the A ring. Only a few podolactone glycosides with the mono-, di-, or trisaccharide substituents attached to the A ring have been reported in the literature, all of which belonging to the A and C types of podolactones. In this presentation, the characterization of this new compound will be described, as well as the isolation and identification of additional bioactive podolactones and their glycoside derivatives. Finally, structure-activity relationships of P. neriifolius secondary metabolites will be deduced based on the isolated compounds and their cytotoxicity in the cell lines tested. AGFD 157 Mechanically robust N-halamine grafted PVA-co-PE membranes with renewable antimicrobial activity Yang Si1, siyang13@163.com, Yue Ma1, Andrea Cossu3, Nitin Nitin3, Gang Sun2, Dong Wang4. (1) Fiber and Polymer Science, Univ. of California, Davis (2) Textiles and Clothing, Univ. of California, Davis (3) Food Science and Technology, Univ. of California, Davis (4) Materials Science and Engineering, Wuhan Textile Univ., Wuhan, China Antimicrobial polymeric membranes that are both mechanically robust and functional renewable would have broad technological implications for areas ranging from foods industry and bioengineering to medical safety; however, creating such materials have proven extremely challenging. Here, we report a novel strategy to create high-strength N-halamine incorporated poly(vinyl alcohol-co-ethylene) membranes (HAF membranes) with renewable antimicrobial activity by combining melt radical graft polymerization and reactive extrusion technique. Our approach allows the intrinsically rechargeable N-halamine moieties to be covalently incorporated into polymeric films with high biocidal activity and durability. The resulting HAF membranes exhibit integrated properties of robust mechanical strength, high porosity, rechargeable chlorination capability (> 3000 ppm), and long-term durability, which can effectively offer 5 logs CFU reduction against typical pathogenic bacterium Escherichia coli within a short contact time of 1 h, even at high organism conditions. The membranes demonstrated effective inhibition of formation biofilms. The successful synthesis of HAF membranes also provides a versatile platform for exploring the applications of antimicrobial N-halamine moieties in food packaging, antimicrobial coating, water disinfection, and protective clothing. AGFD 158 Lunasin-enriched products: Effect of Kunitz trypsin and Bowman-Birk protease inhibitors on stability against pepsin-pancreatin hydrolysis and modification of the inflammasomes in vitro Samuel J. Price1, sprice18@vols.utk.edu, Philipus Pangloli1, Hari Krishnan2, Vermont P P. Dia1. (1) Food Science and Technology, The Univ. of Tennessee, Knoxville (2) USDA-ARS-PGRU, Columbia, Missouri Lunasin is a bioactive peptide originally isolated from soybean. One major impediment on the potential health benefits of lunasin is its susceptibility to be digested after oral ingestion. The objectives of this research is to prepare different

lunasin-enriched products (LEP) and determine the effect of inherent protease inhibitors on the stability of lunasin against pepsin-pancreatin hydrolysis (PPH). LEP stability was compared to commercially-available LEP (cLEP). LEP were produced by calcium and pH precipitation methods and the capability of LEP to inhibit inflammasomes activation using THP-1 human macrophages was evaluated. The concentrations of lunasin, Kunitz trypsin inhibitor (KTI) and Bowman-Birk inhibitor (BBI) are higher in laboratory-produced LEP than cLEP. The concentrations of KTI and BBI correlated to percentage residual lunasin after PPH. The importance of KTI on lunasin stability against PPH was further confirmed by utilizing soybean flours with KTI mutations. Soybean flour with mutations in two KTI isoforms had lower residual lunasin after PPH than control soybean flour (8.6% vs 12.3%, P < 0.05). At 400 µg/mL, pre-treatment of calcium precipitated LEP inhibited inflammasomes activation by reducing IL-1β secretion in THP-1 human macrophages by 70.3% and modifying the expression of NLRP3, caspase-1 and ASC proteins important in inflammasomes activation. This study is the first to report on the important role of KTI in protecting lunasin against PPH and the capability of LEP to modify the inflammasomes potentially supporting the health-benefits associated with consumption of lunasin-based products. AGFD 159 Sorghum kafirin: Effect of ultrasonication on its pepsin-pancreatin digestibility and anti-inflammatory effects in lipopolysaccharide-induced THP-1 human macrophages Andrew Sullivan1, asulli19@vols.utk.edu, Philipus Pangloli3, Vermont P P. Dia2. (1) Food Science , Univ. of Tennessee, Knoxville (2) Food Science , The Univ. of Tennessee, Knoxville (3) Univ. of Tennessee, Knoxville Sorghum is an important US crop used mostly as an animal feed. One major problem in the utilization of sorghum as a human food is the poor digestibility of its major protein, kafirin. The objective of this research is to determine the effect of ultrasonication on the physicochemical properties and pepsin-pancreatin digestibility (PPD) of sorghum kafirin. In addition, the capability of sorghum kafirin to inhibit inflammation using lipopolysaccharide(LPS)-induced THP-1 human macrophages was evaluated. The physicochemical properties of kafirin before and after ultrasonication were evaluated by circular dichroism, FTIR- and DSC. Ultrasonication at 20 Hz for 5 min increased kafirin solubility from 0.7 to 16.0% potentially affecting its PPD. In addition, the antioxidant capacity of sorghum kafirin was improved by ultrasonication as measured by increased DPPH and NO-radical scavenging activities for 14% and 4%, respectively. The ORAC value increased from 41 to 147 µM Trolox equivalent/mg after ultrasonication. In LPS-induced human macrophages, sorghum kafirin at 100 µg/mL reduced secretion of IL-1β, IL-6 and TNF-α by 28.3, 74.0 and 81.4%, respectively. Sorghum kafirin reduce secretion of pro-inflammatory cytokines by modifying the expression of proteins involved in ERK/STAT3/NF-κB signaling pathway. Our data show for the first time the potential application of ultrasonication to modify the structure of sorghum kafirin and the potential of sorghum kafirin to prevent inflammation-related diseases. AGFD 160 Particle size related bacterial recovery in immunomagnetic separation Jing Chen1, jing.chen@ars.usda.gov, Bosoon Park2. (1) USDA/ARS, Athens, Georgia, US (2) USDA, ARS, Athens, Georgia, US Magnetic nanoparticles (MNPs) have demonstrated superior capture efficiencies in small molecule targets during immunomagnetic separation (IMS), but the potentials of MNPs in bacterial isolation have not been verified. The objective of this study was to evaluate the effect of magnetic particle size on the recovery of target pathogens and non-specific binding of interfering bacteria. Iron oxide particles of 100 nm, 500 nm, and 1 µm were functionalized with anti-Salmonella antibodies for IMS of S. Enteritidis. Subsequent plate counts suggest that 100 nm and 1 µm

magnetic particles yielded similar recovery rates of Salmonella, whereas 500 nm particles demonstrated consistently higher recovery across a wide contamination level range (50-5x107 CFU/mL). Meanwhile, no significant difference in the non-specific binding of E. coli was observed for particles of different sizes. Continued investigations in food matrices will provide insights for maximized isolation of target pathogens from the sample matrix and competitive microflora and allow for higher accuracies in downstream detection. AGFD 161 Cryo-TOF-SIMS visualization of water-soluble chemicals in plant Dan Aoki, Yasuyuki Matsushita, Kazuhiko Fukushima, kazu@agr.nagoya-u.ac.jp. Nagoya Univ., Japan In living plants, there are various water-soluble organic/inorganic chemicals. Such water-soluble chemicals can be moved in the sample preparation process of trimming, fixation,sectioning, and drying. To visualize their distribution in the living state, cryo time-of-flight secondary ion mass spectrometry (cryo-TOF-SIMS) was applied to freeze-fixed plant samples. Cryo-TOF-SIMS images were obtained from the transverse and radial surface of freeze-fixed Ginkgo biloba. One of the target chemicals, coniferin is a promising candidate for the lignin precursor; however, the detailed distribution in planta was unclear. Coniferin distribution visualized at the transverse and radial surfaces of freeze-fixed stem of G. biloba suggested that coniferin was stored in the vacuoles, and showed good agreement with the assimilation timing of coniferin to lignin in differentiating xylem. Olivil 4,4’-di-O-β-D-glucopyranoside is a kind of lignan glucoside and abundant in the stem of G. biloba. The distribution of olivil-diglucoside was also visualized by cryo-TOF-SIMS. Olivil-diglucoside distributed mainly in the living tissues. The quaternary ammonium alkaloid, salicifoline in freeze-fixed stem of Magnolia kobus was visualized by cryo-TOF-SIMS. Most salicifoline was stored in the bark region. In the bark region, salicifoline was detected only from living tissues. In the xylem region, salicifoline distribution varied with the cell wall formation and lignification stages. AGFD 162 Towards a comprehensive analysis of condensed tannin structures Hélène Fulcrand1, fulcrand@supagro.inra.fr, Laurent Rouméas1, Charles Romieu2, Laetitia Mouls3, Jean-Marc Brillouet1. (1) CEPIA, INRA, Montpellier, France (2) BAP, INRA, Montpellier, France (3) Montpellier SupAgro, Montpellier, France Condensed tannins are phenolic biopolymers ubiquitous in vascular plants. The recent discovery of chloroplast-derived organelles accumulating condensed tannins opens new hypotheses on the biosynthesis mechanism of condensed tannins, on their function, and on their structural changes in planta over time. A new protocol for the isolation of condensed tannins from plant materials has been developed and led for the first time to the recovery of native tannins. The evidence of original unaltered structures was achieved by the UPLC-DAD-MS analysis of the overall subunits released after chemical depolymerization of condensed tannins. Hence, this type of analysis routinely provides access to the average composition of condensed tannins, in terms of nature and relative proportions of polymer subunits, from which the distinction between the terminal and extension subunits enables the assessment of the average length of the polymer chains. The same analysis applied on tannins isolated according to the protocols used so far led to a partial depolymerization that is reflected by the presence of an unresolved hump extending all along the chromatographic profile at 280 nm, the wavelength specific to phenol detection. This hump which is usually overlooked corresponds to tannin moieties resistant to depolymerisation. Based on these observations, we developed a research program aiming at a better description of tannin oxidation phenomenon resulting from in planta events, food processing, or isolation/purification artifacts. Hence, a new calculation was developed to take into account the oxidized moieties of tannin structures based on the total chromatographic profile. Besides, the

monitoring by UPLC-DAD-MS over time of model solutions containing both monomer and dimer in aerobic conditions allowed us to tentatively identified sixty oxidation markers. Automatic processing of mass spectrometry data from tannin oxidation markers as well as pyrolysis-GC-MS analysis are under way to improve the structural and quantitative analysis of condensed tannins. AGFD 163 Chemical composition of flavonoids from selected herbs and their mechanism of inhibition of dipeptidyl peptidase-IV as potential strategy in the management of diabetes E G. Demejia1, edemejia@illinois.edu, Allyson Bower3, Mark A. Berhow2. (1) Food Science and Human Nutrition, U. of Illinois, Urbana (2) USDA, ARS, NCAUR, Peoria, IL (3) U. of Illinois, Urbana Flavonoids cirsimaritin, hispidulin and naringenin found in food herbs have been shown to inhibit dipeptidyl peptidase-IV (DPP-IV), a known mechanistic strategy in the management of type-2 diabetes. The objectives were to identify and quantify the concentrations of total polyphenols and total flavonoids in extracts from selected commercial herbs and herbs grown in green houses. In addition, to determine the mechanism of action and the inhibition constants from selected pure flavonoids on the enzyme DPP-IV. Inhibition of DPP-IV by cirsimaritin, hispidulin and naringenin was noncompetitive with inhibition constants (Ki) of 1.5, 2.8 and 16.2 µM, respectively. Mexican oregano contained the highest concentration of cirsimaritin (88 mg/100 g dry weight, DW), naringenin (1602 mg/100 g DW) and hispidulin (81 mg/100 g DW) of all herb tested. The best inhibitors of DPP-IV were Mexican oregano, rosemary and cilantro. Analysis of the composition of Mexican oregano by LC-MS revealed that it also contained galangin which inhibited DPP-IV with an IC50 = 3.7 µM. Dihydroxychromone glucoside, quercetin-glucose-rhamnose, quercetin di-rhamnoside, quercetin galactoside were found in coriander. Mexican oregano had the best biological activity to inhibit DPP-IV and contained the highest quantities and greatest variety of flavonoids that may be used in the management of type-2 diabetes. AGFD 164 Mass spectrometry techniques for metabolomics and tissues imaging of natural products from Lychnophora species, a flavoring agent in the Brazilian traditional spirit Norberto Lopes, npelopes@fcfrp.usp.br. Departamento de Fisica e Quimica, Faculdade de Ciências Farmacêuticas de Ribeirão Preto - USP, Ribeirão Preto, Brazil Lychnophora salicifolia, commonly known as “arnicão ”, is used as a flavoring agent in the Brazilian traditional spirit “cachaça ”. Lychnophora salicifolia, which occurs in the Brazilian Cerrado, is the most widely distributed and also the most polymorphic species of the genus. In addition, this plant is popularly known to have anti-inflammatory and analgesic activities. A LC-MS/MS protocol was developed, looking to understand possible variations in terms of polar metabolites. Twenty substances were identified, including chlorogenic acid derivatives, flavonoid C-glucosides, and other sesquiterpenes in more than hundred species from three Brazilian States. An analytical method was validated and the reliability and credibility of the results were ensured for the purposes of this study. The concentration range required to analyze the content variability within the group of specimens was covered with appropriate values of limits of detection and quantitation, as well as satisfactory precision and recovery. This methodology was also adopted to investigate the permeation process of vicenin-2 (1) and lychnopholic acid (2) (major secondary metabolites from the cachaça) using Caco-2 cells. It was observed that 2 crosses the Caco-2 cell monolayer by passive diffusion. On the other hand, 1 was not transported, suggesting no absorption and no efflux of this compound in Caco-2 cells. Combination of LC-MS/MS and MALDI-MS were also successfully applied to improve the taxonomy of the Lychnophora genus and to contribute on the physiology compression of C-flavonoids in plant leaves.

AGFD 165 Nanoencapsulated curcumin demonstrated higher cytotoxicity of colon cancer cells through enhanced bioavailability Guddadarang K. Jayaprakasha1, K.N.C. Murthy1, Bhimu Patil2, b-patil@tamu.edu. (1) Vegetable Fruit Improvement Center, Texas A and M Univ., College Station (2) Vegetable and Fruit Improvement Center, College Station, TX Curcumin, a naturally occurring phenolic compound, is gaining significance due to anti-inflammatory properties. Due to poor solubility and stability of curcumin in biological systems, optimum therapeutic potential of this compound is not been fully understood. To address this issue, curcumin was nanoencapsulated with whey protein at three different ratios such as 70:30, 50:50 and 35:65 to understand the release rate, stability and biological efficiacy. The drug loading and entrapment efficiency of curcumin was determined by quantitative Nuclear magnetic resonance spectroscopy. The nanoparticles prepared using three ratios 70:30, 50:50 and 35:65 had an average diameters of 236.5±8.8, 212±3.4, and 187±11.4 nm, respectively. Nano-complexation significantly enhanced the release rate and polydispersity of all emulsions. Furthermore, 22% and 27% enhanced cytotoxicity was observed by these samples (50:50 and 35:65 curcumin: protein ratio) against human colon cancer (SW480) cells as compared to uncomplexed curcumin at 25 µM, after 72 h of treatment. Cytotoxicity was also confirmed by microscopy of treated cells stained with acridine orange and propidium iodide. The treated cells showed enhanced activation of p53 and elevated bax/Bcl2 expression (maximum for the 35:65 ratio), increased cytochrome-c contents in the cytosol (maximum for the 50:50 ratio) confirming the enhanced cytotoxic efficacy of the complexed curcumin. To confirm the increased bioavailability, the intracellular curcumin contents was measured based on fluorescence intensity and observed a maximum increase in intracellular curcumin at 4 h after treatment. The fluorescent signal for intracellular curcumin at 4 h increased by 12, 30, and 21%, respectively, using nanoparticles prepared with the 30.91µM (70:30), 12.79 µM (50:50), and 4.31 µM (35:65) ratios, compared to curcumin. Based on these results, curcumin nanoparticles have potential for clinical applications. AGFD 166 Potential cancer chemopreventive activity of fruit phytochemicals from black chokeberry, goji, and maqui berry botanical dietary supplements Ben Naman1,2, bnaman@alumni.cmu.edu, Jie Li1,2, P. Annécie Benatrehina2, Li Pan2, William J. Keller3, A. Douglas Kinghorn2. (1) Scripps Institution of Oceanography, Univ. of California, San Diego (2) Division of Medicinal Chemistry and Pharmacognosy, Coll. of Pharmacy, The Ohio State Univ., Columbus (3) Nature’s Sunshine Products, Inc., Spanish Fork, Utah As it is understood that fruits and vegetables contribute more to human health than only facilitating primary metabolic functioning, increasingly more primary research has been applied to the chemical and biological interrogation of these materials. Of particular interest has been the resources of the botanical dietary supplements market, since these products are distributed in extracted form and have further made available previously undeliverable exotic fruits and so-called “super-fruits”. In fact, it is estimated that this market has grown since the passage of the Dietary Supplements Health and Education Act by Congress in 1994 to more than $30 billion per year in the US alone. Being that many botanical dietary supplement products have shown high antioxidant capacity, and are expected by consumers to be cytoprotective and free radical scavenging, many groups have undertaken chemical studies linked with relevant biological testing. In the work to be presented, some commercially available botanical dietary supplements of black chokeberry (Aronia melanocarpa), Goji berry (Lycium barbarum), and Maqui berry (Aristotelia chilensis) were investigated for potential cancer chemopreventive activity by bioassay-guided fractionation. This has led to the discovery of new natural products, the revelation of adulteration of one product, and

the observation of in vitro biological activities for purified phytochemicals that could be associated with potential cancer chemopreventive activity. Each topic will be described in detail. AGFD 167 Expanding human blood metabolomics to the analysis of coenzymes and antioxidants using 1H NMR spectroscopy G. A. Nagana Gowda, ngowda@u.washington.edu, Daniel Raftery. Northwest Metabolomics Research Center, Mitochondria and Metabolism Center, Dept of Anesthesiology and Pain Medicine, Univ. of Washington, Seattle Identification of new metabolites in blood continues to be of a major interest for understanding the effects including environmental toxicity, diet and drug on human health and diseases. A major analytical technique, NMR spectroscopy, although highly reproducible and quantitative, is often met with challenges associated with limited resolution. This combined with the relatively low sensitivity has so far restricted the size of the quantifiable metabolite pool in human blood. Focused on alleviating this bottleneck in NMR-based metabolomics, we have comprehensively investigated human blood and provided a new method for identification and accurate quantitation of nearly 70 blood metabolites; nearly ~1/3rd of these was newly identified compared to those reported previously. The ability to quantitatively analyze such number of metabolites using 1D NMR method alone is unprecedented for NMR based metabolomics. In addition, we show that a simple 1H NMR experiment can simultaneously measure major coenzymes of cellular redox reactions and cellular energy, and antioxidants including oxidized and reduced forms of nicotinamide adenine dinucleotide (NAD+ and NADH), oxidized and reduced forms of nicotinamide adenine dinucleotide phosphate (NADP+ and NADPH), adenosine triphosphate (ATP) and its precursors, adenosine monophosphate (AMP) and adenosine diphosphate (ADP), and oxidized and reduced forms of glutathione (GSSG and GSH) in human blood. Considering that the coenzymes and antioxidants represent a sensitive measure of health and risk for numerous human diseases, their measurement, along with the vast pool of other blood metabolites using the new method presented here potentially opens a new avenue for investigations of human health and diseases. AGFD 168 Proanthocyanidins from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) leaves regulate lipid metabolism and glucose consumption by activating AMPK pathway in HepG2 cells Yu Zhang, 13713321595@139.com, Xingqian Ye, Shiguo Chen. Depart of food Science, Zhejiang Univ., Hangzhou, China A special type of proanthocyanidins (PAs) from Chinese bayberry leaves with the mean degree of polymerization (mDP) about 6.5 containing EGCG as its terminal and most of the extension units was identified by our group. Since hyperlipidemia highly influences public health, thus the present study aims to investigate the effects of Chinese bayberry leaves PAs (BLPs) on lipid metabolism and glucose consumption in HepG2 cells cultured with 0.2% oleic acid (OA). Three types of BLPs were studied which were the crude BLPs (CBLPs), the Sephadex LH-20 purified BLPs (SPBLPs) and the ultrasound depolymerized BLPs (UDBLPs) to investigate the effects of purity and mDP on lipid and glucose metabolism. Results showed that SPBLPs and UDBLPs could significantly reduce cellular total triglycerides (TG) and cholesterol (TC) levels and could ameliorate OA induced lipid accumulation. BLPs dose-dependently phosphorylated adenosine monophosphate-activated protein kinase α (AMPKα) and acetyl coenzyme A carboxylase (ACC). Particularly, SPBLPs and UDBLPs (50 µg/mL) increased the phosphorylation of AMPKα about 6 and 7.3 fold compared with the OA group (P < 0.05). AMPKα activation by BLPs further inhibited the expression of sterol regulatory element-binding protein-1 (SREBP-1) and 3-hydroxy-3-methyl-glutaryl-CoA reductase (HMGCR), which regulates sterol cholesterol synthesis, respectively. Also, phosphorylation of ACC inhibited its activation and the synthesis of

TG. The expression of cluster of differentiation 36 (CD36) which is an integral protein associated with inflammation was also reduced particularly after SPBLPs treatment. Furthermore, SPBLPs and UDBLPs obviously promoted the consumption of extracellular glucose compared with the OA group. Overall, our study suggested the hypolipidemic effect and the promotion of glucose consumption of BLPs. SPBLPs and UDBLPs with high purity showed stronger hypolipidemic effects than those of the CBLPs and even the positive control group (lovastatin). Therefore, BLPs may actively prevent nonalcoholic fatty liver disease. AGFD 169 Health effects of tree nuts: Nothing but good news Joe A. Vinson, joe.vinson@scranton.edu. Chemisry, Univ. of Scranton, Dalton, PA A large number of epidemiological and interventional studies have shown that the consumption of tree nuts improves human health. Long-term (6 years) daily nut intake significantly raises the cognitive score of older women in the large Nurses’ Health Study compared to non-consumers. Walnut consumption improved cognitive function in all adults, regardless of age, gender or ethnicity in the NHANES survey. Adding tree nuts to the Mediterranean Diet for a 3 year period caused a lowering plasma brain-derived neutrophic factor (BDNF) which is beneficial to neurons and synapses in the brain. Looking at the combined Nurses’ Health Study and Health Professionals Follow-up Study of healthy subjects (119,000 individuals) there was a dose-response reduction in both total and cause specific mortality from tree nut consumption. A meta-analysis of 8 studies world-wide showed a dose-response reduction in all-cause mortality and CVD mortality. In a 2016 article encompassing 42 European countries, tree nut consumption decreased the risk of CHD and CVD mortality and decreased the risk of elevated glucose and blood pressure. Nut consumption in the both Spain and the US also decreased inflammatory markers. Tree nut intake in the NHANES study were associated with lower BMI, waist circumference, improved insulin resistance, and higher HDL as well as a startling 3 years fewer degree of cell aging. Almonds, pistachios, hazelnuts and walnuts had proven in intervention studies to improve the lipid profile of hyperlipemic subjects. Several tree nuts decreased oxidized LDL and improved endothelial function. Even multiple servings per day of a variety of tree nuts do not cause weight gain. AGFD 170 Beyond benzaldehyde: The chemistry of raw, roasted and rancid almonds Alyson E. Mitchell, aemitchell@ucdavis.edu. Food Science Technology, UC Davis Almond flavor is a complex quality that includes bitterness perception, sweetness, and aroma. Raw almond flavor differs from roasted almond flavor. Raw almonds are characterized as non-bitter (sweet), semi-bitter (marzipan) and bitter based upon the inherent content of amygdalin (a cyanogenic glycoside), benzaldehyde, certain alcohols, and the enzymatic hydrolysis rates of b-glycosidases. Roasted almond flavor arises from a range of volatile Maillard reaction products including: pyrazines, pyrroles, furfural, 2-methylpropanal, 2- and 3-methylbutanal and others. Flavor fade is observed in roasted almonds. For example, significant decreases in pyrazine, oxiranes, sulfur compounds, and low molecular weight alcohols, aldehydes and keytones are observed by 4 months of accelerated storage (15% ± 1% relative humidity and 39 ± 1°C) and correlate with consumer hedonic scores ≤ 5. During prolonged storage almonds can become rancid; resulting in significant product loss. Rancidity in almonds is associated with increases secondary volatile products arising from the oxidation of fatty acids. These include: hexanoic acid, pentanal, hexanal, 2-pentylfuran, 1-pentanol, heptanal and others. Significant increases are observed by 4 months of accelerated storage and correlate with consumer hedonic scores ≤ 5. A discussion of the key drivers of raw and roasted almond flavor in California almonds will be presented.

AGFD 171 Chemical and nutritional characterization of the wrapped cashew Lisa L. Oehrl, lisa.dean@ars.usda.gov. Market Quality & Handling Res., USDA, ARS, Raleigh, NC Cashews of the highest quality are traditionally whole, oil roasted, and devoid of skins, although nut skins have been reported to have high concentrations of bioactive compounds. New techniques to clean the nut skins of caustic cashew nut shell liquid have been developed and novel cashew products including raw, dry-roasted, and skin-on ("Wrapped") are now commercially available. Nutritional characterizations of these unique cashews were performed. The results indicate that the cashews contain bioactive compounds including mono- and poly-unsaturated fatty acids, phytosterols, arginine, magnesium, tocopherols, and phenolic compounds. All varieties of cashews exhibited > levels of phytosterols than other tree nuts. The skin-on cashews had > levels of tocopherols and phenolic compounds compared to other cashew types tested, indicating possible added health benefits of consuming cashew nuts with skins. AGFD 172 Comparison of analytical GC-MS techniques for the determination of volatile and semi-volatile compounds in raw and roasted Macadamia nuts (Macadamia integrifolia) Stephen J. Toth, stephen.toth@iff.com. R&D Analytical, IFF, Union Beach, NJ Although generally consumed roasted, macadamia nuts are also widely used in baking and confectionary applications. Once considered a delicacy due to their limited availability, they have gained considerable popularity among consumers. Despite international demand for macadamia nuts, very little is known or reported in the literature on their volatile and semi-volatile components that provide its characteristic odor and flavor. This study will cover several analytical techniques including liquid extraction, SPME, SBSE (stir bar sorptive extraction), Solvent Assisted Flavor Extraction and Direct Thermal Desorption analyzed on GC-MS instrumentation including GC-TOF-MS, and GCxGC –TOF-MS. The results of this research will give a more in-depth representation of the volatile and semi-voltaile components that give macadmia nuts their unique aromatic profile and taste. AGFD 173 Metabolomics based approach identifies changes in the composition of small molecular weight compounds in the peanut seed after dry-roasting Claire M. Klevorn1, cmklevor@ncsu.edu, Lisa L. Oehrl2. (1) Food, Bioprocessing, and Nutrition Science, North Carolina State Univ., Raleigh, NC (2) Market Quality and Handling Research , USDA, ARS, Raleigh, NC Peanut production in the US is a $1.12 billion industry. Of the four commonly produced market-types, runner and virginia-type peanuts account for 95% of U.S. production. Peanut seeds are most commonly included in food products after they have been subjected to thermal processing. Dry-roasting is a predominant thermal processing method for peanuts. The objective of this study was to elucidate the changes in the composition of small molecular weight compounds of raw runner and virginia-type peanuts as a result of the dry-roasting treatment. Runner and virginia-type peanut samples were each obtained from five independent lots at three locations. Analytical platforms including (RP)/UPLC-MS/MS (positive and negative ion mode ESI) and HILIC/UPLC-MS/MS with negative ion mode ESI were utilized to characterize the samples. The raw samples were subjected to an industry standard dry-roast until they reached a Hunter L-value of 48±1. Roasted samples were then characterized in the same manner as the raw samples. Compounds which were enzymatically produced within the raw samples were found to have been depleted during the roasting process. Those compounds which are contained within the vesicular bodies of the peanut were observed at significantly higher levels in the roasted samples. Products of chemical degradation were also found at higher levels after the roasting treatment. Additionally, sixteen compounds were found to be present only within the roasted samples. Dry-roasting had a large impact on the levels and types of

small molecular weight compounds present within the peanut seed. Understanding how these compounds change as a result of the roasting process provides useful information about the development of peanut flavor. AGFD 174 Chemistry of artisanal cheese Michael H. Tunick1, Michael.Tunick@ars.usda.gov, Seana Doughty2. (1) Dairy & Functional Foods, USDA ARS ERRC, Wyndmoor, PA (2) Bleating Heart Cheese, Tomales, CA Studies have shown that consumers who purchase artisanal cheese place greater emphasis on the distinctive characteristics of the products and less on price and brand. The use of minimally modified milk and small-scale manufacturing techniques result in a wider range of flavors, textures, and varieties than mass-produced cheeses. Whereas nearly all cheeses manufactured on a large scale in the US are made with pasteurized milk from Holstein cows, artisanal cheeses are often made from raw milk of other breeds and species, leading to additional compounds from proteolysis and lipolysis, such as short-chain fatty acids that impart piquant flavors. Artisanal products are usually pressed overnight at low pressures, resulting in different textures than industrial-scale cheeses that are pressed for a few minutes at high pressure. By focusing on chemistry, makers of handmade cheese can strive for unique qualities in their products. AGFD 175 Mexican Cotija cheese: Flavors that keep more than 400 years of tradition Patricia M. Chombo-Morales, pchombo@ciatej.mx. Food Technology, CIATEJ, A. C., Guadalajara, Jalisco, Mexico Mexico has a rich gastronomy and cheese is well positioned in the rural and urban current living, hence many varieties associated to the traditions, milk local production and food availability of each town can be found. It has been reported that traditional Cotija has more than 400 years of history. Recently, a geographic origin indication (IG) was approved for protecting its production from industry imitations and analogues. The main characteristics of traditional Cotija are close to the Italian family cheeses. It has a dry, pressed and crumbly texture, its format is a huge wheel of 20 to 22 kg of weight and it is ripened a minimum of three months, during this time the color of the surface turns golden and its aroma becomes richer, these typical characteristics help the consumer to distinguish it from fresh varieties or from other cheeses. Traditional Cotija is produced only during the summer, is made with whole raw milk of cows feed with fresh pasture; the milk is not standardized nor additives or starter cultures are added. In the fermentation process several native lactic acid bacteria (BAL) grow and during ripening some of them survive, besides a mixture of BAL, non-BAL and yeasts develop mostly on the surface. The microbial population and the specific conditions of manufacture influence the acidity and the volatile profile of the cheese, including the hygiene practices, the microbial quality of the milk and the material into which the tool, equipment and recipients used during processing are made of. In a recent work using the SPME-GC-MS technique, we found that in the early stages of maturation, free fatty acids, terpenes and methyl esters were developed; after the 30th day of ripening, ketones, alcohols and other esters appeared and their concentrations increased. Some of the identified compounds in Cotija cheese, like 2-heptanone, butanoic, hexanoic, octanoic, decanoic acids and their esters, are associated to blue cheese, goat, fruity, musty and rancid aromatic notes and had been reported for other cheeses like cheddar or parmesan with 6 or more months of ripening. Due to the fact that traditional Cotija is produced and ripened under artisanal conditions differences in between wheels are expected, non the less the main operations are carefully followed to preserve the tradition, steps that are jealously mastered by the cheese makers who proudly keep the knowledge inherited by the family ancestors to produce the best cheese of the community.

AGFD 176 Artisanal and sourdough breads Bob Klein2, bob@communitygrains.com, Andrew S. Ross1, andrew.ross@oregonstate.edu. (1) Oregon State Univ., Corvallis (2) Community Grains, Oakland, CA Reactions and transitions in breadmaking: e.g. starch gelatinization, Maillard browning, and the physical chemistry of gluten are fundamental across bread types. However, there are often profound differences in process, formulation, raw materials, and fermentation between artisanal and mass-produced breads. Artisanal breads are often acidic in pH from the use of long-duration sourdough fermentations. Benefits include hydrolysis of phytate leading to improved mineral availability, partial degradation of gluten by proteases, arguably improving gluten's digestibility, and lowered insulin responses in consumers. Increased focus on whole-milled, whole-grain flours opens up a new world of exploration of robust and earthy flavors and aromas: a good loaf of bread made with whole-milled flour has its own special character. And whole-grains themselves provide well-documented health benefits. There are other factors we know little about: e.g. the influence of soil health/quality on differences in dough functionality, and on differences in flavor and nutritional value of breads, even when products are made with the same grain variety but grown in different soils. Partnerships between growers, craft millers and bakers, and scientists may answer some of these questions, with many a flavorful experiment to be eaten along the way as we celebrate grain’s central place in our complex food system. AGFD 177 Understanding the flavor and quality of honey Alyson E. Mitchell1, aemitchell@ucdavis.edu, Amina Harris2. (1) Food Science Technology, UC Davis (2) Honey and Pollination Center, Robert Mondavi Inst., Univ. of California Davis Honey is a sweet food made by bees (genus Apis) using nectar from flowers. The composition, color and taste of honey is highly dependent upon the botanical origin. Monofloral honeys are considered the superior quality honeys, and include high-value products such as Manuka, Heather and Thyme. Honey adulteration and misrepresentation are serious economic and regulatory problems. SPME-head space GC/MS analysis coupled to principle component analysis (PCA) demonstrate that the volatile aroma profiles may be key in discriminating honey quality and botanical origin. Dr. Mitchell will discuss the chemistry of honey and how volatile profile analysis may be used to understand honey flavor and improve honey quality. Amina Harris is co-owner of Z Specialty Foods, a nationally recognized company for excellence, which offers over 30 varietal honeys selected from across North America. As director of the Honey and Pollination Center at UC Davis, Amina brought together a tasting panel consisting of trained tasters, beekeepers and food enthusiasts to develop a lexicon of almost 100 descriptors for the tastes and aromas of honey. Amina will discuss honey flavor and the use of Honey Aroma Wheel for celebrating the nuances of monofloral honeys. AGFD 178 Quality and authenticity assessment of extra virgin olive oil Selina Wang1, scwang@ucdavis.edu, David Garci-aguirre2. (1) UC Davis (2) Corto Olive Co., Lodi, CA Olive oil is the product of extraction of olive fruit and is considered as one of the best edible sources of monounsaturated fatty acids. Its highest grade – extra virgin – is a high value product due to the excellent aroma from volatile compounds (mainly the secondary oxidation products), desirable taste and positive effect on human health from polyphenols (extra virgin olive oil contains more than 20 phenolic compounds in addition to the hydrolysis products of oleuropein and ligstroside) and other hydrocarbons such as squalene. Monitoring olive oil quality (e.g. flavor/volatile profile, oxidation stability, hydrolysis, storage condition, and age) and authentication (e.g. adulteration and production origin) has been the main focus in olive oil research. An array of testing methods has been developed and many standards have been established around the world. We will discuss the past,

current and future of quality and authenticity assessment of olive oil, especially of the extra virgin grade, from a chemist’s and a producer’s perspectives. AGFD 179 C- and O-glycosyl flavones in pigmented orange juices: Identification, quantification and evaluation of their influence on antioxidant and cytoprotective activity Davide Barreca, dbarreca@unime.it, Ersilia Bellocco, Silvana Ficarra, Giuseppina Laganà, Ester Tellone, Antonio Galtieri, Giuseppe Gattuso. Universita di Messina, Italy Blood orange juice is one of the most popular citrus juices, owing to both its rich flavor and its unquestionable health promoting properties derived from a wide variety of components, ranging from vitamin C to flavonoids (e.g., flavanones, flavones, flavonols and anthocyanins). As a part of our ongoing studies on the composition and properties of juices obtained from citrus species grown in the Mediterranean basin, we have reported recently on the flavonoid content of the juices from Moro, Sanguinello and Tarocco pigmented sweet orange varieties, thus identifying and quantifying a range of C-glucosyl flavones (such as lucenin-2, vicenin-2, stellarin-2, lucenin-2 4'-methyl ether and scoparin) and a 3-hydroxy-3-methylglutaryl flavonol derivative (namely, 3-hydroxy-3-methylglutaryl-glycosyl quercetin) by means of HPLC-DAD-MS-MS analysis. Given the limited data available in the literature on the influence of these 'minor' components on the biological effects, we have started to evaluate their potential health-promoting abilities by assaying their antioxidant (FRAP assay and DPPH, superoxide anion, hydroxyl and ABTS radical scavenging assay) and cytoprotective activity, as well as their potential to inhibit microorganism growth. Preparative RP-HPLC separation allowed us to gain further information on the contribution of these flavonoids to the total activity of crude blood orange juices. AGFD 180 Identification, quantification and mechanism study of potential anti-inflammatory hydroxycinnamic Acid Amides from root bark of Lycium barbarum Siyu Wang2, Siyuwang@scarletmail.rutgers.edu, Yu Wang1, Chi-Tang Ho2, joonhyuk suh1. (1) Univ. of Florida, Lake Alfred (2) Food Science, Rutgers Univ., New Brunswick, NJ The aim of this study was to synthesize a set of hydroxycinnamic acid amide (HCCA) compounds, including caffeic acid, ferulic acid and 3,4-dihydroxyhydrocinnamic acid with extended phenolic amine components to use as references for identifying and quantifying corresponding compounds extracted from Cortex Lycii, as well as to investigate the anti-inflammatory properties of these compounds in vitro by using an RAW264.7 macrophage model. Total of 14 phenolic amide compounds were successfully identified from Cortex Lycii extracts, among which, 11 compounds were firstly identified from Cortex Lycii. Seven phenolic compounds showed potent NO inhibitive effect with IC50 as low as 2.5uM, which indicated promising anti-inflammatory properties. Structure-activity relationship indicates caffeoyl amides are more potent to suppress inflammation phenomenon. in vitro model elucidated the detail anti-inflammatory mechanism by reduction of nuclear transcription factor NF-κB activation and downstream protein expression, as well as inhibition of PI3K/Akt signaling pathway. AGFD 181 Evaluation of abiotic environmental conditions on phytochemical and biological activities in Abies koreana jinhee Kim, jhkimtamu@gmail.com, Deokki Kim, Eun-Jin Park. National Inst. of Ecology, Seocheon-gun, Korea (Rep. of) Major groups of plant secondary metabolites (PSMs) can be classified into terpenoids, alkaloids, and phenolic compounds. The PSMs have garnered attention due to their vast range of physiological and biological functions, such as protectants against pathogens/herbivores, regulators for adaptation to the environment, and promoters of disease prevention. Although more than 300 PSMs have been identified from the Abies species, which belongs to the Pinaceae

family and has a very peculiar aroma, research on the biological and health benefits of these compounds is scant. Using leaves of Abies koreana Wils, we employed a solvent extraction and HPLC and GC-MS analysis to identify and quantify the chemical composition. In addition, we analyzed the relationship between the PSMs and abiotic environmental conditions such as soil moisture, air temperature, and humidity. Here, we present our findings on the health benefits of the Abies koreana Wils extracts in detail. AGFD 182 Bioactive compounds and cellular antioxidant activity of selenized P. ostreatus fruiting bodies Jorge A. Carrasco-Gonzalez, jorge.carrasco87@hotmail.com, Janet Gutierrez-Uribe, Sergio O. Serna-Saldivar. Tecnológico de Monterrey, Mexico Selenium is a mineral known to reduce incidence of chronic degenerative diseases. Pleurotus mushrooms cultivated on substrates enriched with selenium can incorporate this mineral in their fruiting bodies and modify their mycochemical profile. The effect of selenium enrichment on the biological efficiency, phenolic compounds, amino acid profile and cellular antioxidant activity was evaluated in P. ostreatus fruiting bodies harvested during three sequential flushes. Selenium enrichment with 17.5 or 5.8 mg/kg increased the biological efficiency and total selenium content. The ergothioneine content was positively related to the content of valine and isoleucine and negatively to leucine and phenylalanine. These amino acids have been previously related to oxidation in mushrooms. Phenolic acids were not found in free phenolic compounds extract, however p-coumaric and ferulic were detect in the extract of bound phenolic compounds. Nucleosides derived from adenine (5'-Deoxy-5'-(methylsulfinyl) adenosine and uracyl (1-(2,3-di-O-acetyl-2-C-methyl-5-O-p-methylbenzoyl-β-D-ribofuranosyl)uracil) were the major peaks observed in the methanolic extract, followed by phenylalanine and agaritine. p-Coumaric and ferulic acids were detected in bound phenolic extract. Selenium enrichment affected the abundance of mycochemical profile and cellular antioxidant activity of P. ostreatus fruiting bodies AGFD 183 Aronia berry: Polyphenols, anti-inflammatory activity, and lipid modulation Bradley W. Bolling, bwbolling@wisc.edu. Univ. of Wisconsin-Madison, Madison Aronia berries (Aronia melanocarpa, A. prunifolia, A. arbutifolia, and A. mitschurinii) are rich sources of dietary polyphenols. The A. mitshurinii ‘Viking’ cultivar produces black berries and is consumed as juices, extracts, or whole berries, while other genotypes are underutilized. Aronia berry polyphenols consist mainly of anthocyanins, hydroxycinnamic acids, flavonols, and proanthocyanidins. A. melanocarpa and A. mitschurinii have comparatively higher anthocyanin content than A. prunifolia and A. arbutifolia. However, total phenols, proanthocyanidins, and other phenolics are similar between genotypes. Juice produced from ‘Viking’ berry has varying polyphenol content impacted by harvest date. Peak juice anthocyanin content precedes peak brix:acid ratio, and hydroxycinnamic acids decline during harvest. Aronia polyphenols have anti-inflammatory, antioxidant, and cholesterol-lowering activity. Ex vivo experiments with aronia extract with primary mouse splenocytes and human Jurkat cells suggest neutral phenolics, particularly quercetin derivatives may directly inhibit T cell cytokines. Consumption of 4.5% aronia berry increased colonic expression of IL-10 mice, but did not largely affect other colonic cytokines. However, aronia berry consumption inhibited wasting in colitic mice. In humans, aronia anthocyanins are bioavailable, but colonic catabolites and tissue-derived metabolites are more abundant than parent polyphenols. In a 16 wk parallel randomized, placebo-controlled trial, aronia extract consumption reduced total and LDL cholesterol in former smokers (n = 24-25/group), but did not modulate biomarkers of inflammation and oxidative stress. In the aronia supplemented group, lipid changes were most associated with

increased excretion of cyandin-3-O-galactoside, and peonidin-3-O-galactoside, a tissue-derived metabolite. Based on cellular and animal studies utilizing aronia extract, the cholesterol-lowering mechanism appears to be an increase in trans-intestinal cholesterol efflux, as hepatic lipid modulation was not significantly changed in ApoE mice consuming aronia extract. In conclusion, aronia has promising bioactivities, particularly for lowering total and LDL cholesterol. AGFD 184 Cranberry proanthocyaidins: Effects on Helicobacter pylori and uropathogenic Escherichia coli Amy B. Howell, ahowell@aesop.rutgers.edu. Marucci Ctr for Blueberry Cranberry Res. Rutgers Univ., Chatsworth, NJ Cranberry consumption has historically been targeted towards prevention of urinary tract infections (UTIs). However, research on the health benefits of cranberry has expanded beyond UTI prophylaxis and effects on uropathogenic Escherichia coli to include eradication and suppression of Helicobacter pylori colonization in the stomach. H. pylori is the causal agent of stomach ulcers, which if left untreated, can progress to gastric cancer. However, the antimicrobial treatments for both UTIs and gastric ulcers are losing their effectiveness due to antibiotic resistance issues. Cranberry consumption as a disease prevention strategy could slow the pace of resistance development by limiting the need for subsequent antibiotics to treat infections. Specific compounds in cranberry called proanthocyanidins (PACs) have been widely studied and are thought to be responsible for inducing a bacterial anti-adhesion effect, preventing bacterial colonization and subsequent infection not only the urinary tract, but also in the gut. The cranberry PAC structures contain A-type, double interflavanoid linkages, as opposed to the all B-type linkages found in PACs from other foods, such as grape and cocoa. The A-type linkages may be important in eliciting various biological activities. The role of cranberry in preventing bacterial adhesion and invasion will be reviewed and influence of cranberry dosage, processing, and different forms of cranberry (juice and dried powder) in relation to efficacy, PAC molecular structure, quantification and standardization. AGFD 185 In vitro and in vivo a-glucosidase inhibition of vitexin and isovitexin Chee Yan Choo, choo715@salam.uitm.edu.my. Faculty of Pharmacy, Universiti Teknologi MARA, Bandar Puncak Alam Selangor, Malaysia Both, vitexin and isovitexin are C-glycosyl flavonoids found in edible plants, herbs, fruits and vegetables. To identify the α-glucosidase inhibitors from an edible plant, Ficus deltoidea and evaluate the in vitro and in vivo inhibitor of these flavonoids. The α-glucosidase enzyme from Bacillus stearotherophilus (3 U/mL) was prepared in phosphate buffer (pH 6.5). The mixture of α-glucosidase enzyme solution, tests samples and buffer were pipetted and mixed in a 96 well microtiter plate. The mixture was incubated for 15 min at 37 0C and later 4-nitrophenol α-D-glucopyranoside (NPG) was added. The increment of absorbance due to the hydrolysis of NPG byα-glucosidase was measured at the wavelength of 405 nm. Sucrose loaded rodents were used to evaluate the in vivo α-glucosidase inhibition. The in vitro α-glucosidase IC50 values of vitexin and isovitexin were 4.1 and 6.7 ug/mL. Sucrose loaded normoglycemia mice and streptozotocin (STZ) induced diabetic rat administered with either vitexin or isovitexin exhibited significant blood glucose reduction. Both the C-glycosyl flavonoids have potential as an α-glucosidase inhibitors. AGFD 186 Almond and hazelnut are rich in tannins, with varying proportions of bound proanthocyanidin Bradley W. Bolling, bwbolling@wisc.edu. Univ. of Wisconsin-Madison, Madison Polyphenols contribute to the taste, stability and health benefits of nut consumption. Almonds and hazelnuts are rich dietary sources of polyphenols. The objective of this work was to characterize the polyphenols of almonds and hazelnut, focusing on tannin content. Almonds contained a wide variety of polyphenols including tannins,

phenolic acids and aldehydes, flavonoids, lignans, and stilbenes. Almond polyphenol content varied by cultivar, location, harvest year, and processing. Proanthocyanidins were the most abundant polyphenol class in almond, accounting for approximately a third of its polyphenol content. Following solvent extraction, up to an additional 21% of total almond proanthocyanidins were liberated by alkaline hydrolysis, depending on cultivar. In contrast, acid hydrolysis was not an effective method to recover bound almond proanthocyanidins. Almond also contained a significant portion of ellagitannins and gallotannins, 55 and 27 mg per 100 g almond respectively. Hazelnut was an abundant source of proanthocyanidin, and processing significantly affected polyphenol content. Roasted hazelnut without skin had 65 mg proanthocyanidin per 100 mg hazelnut, whereas raw hazelnuts with intact skin had 1610 mg proanthocyanidin per 100 mg hazelnut. Raw hazelnut proanthocyanidins were more highly polymerized relative to roasted hazelnut proanthocyanidins. Both raw and roasted hazelnut contained a significant portion of alkaline-hydrolysable proanthocyanidins, liberated mainly as monomers and dimers. Alkaline-liberated proanthocyanidins were 90% and 49% of total proanthocyanidin for roasted and raw hazelnut. Hazelnut skin alone contained 37 mg proanthocyanidin per gram, with 20% being hydrolysable. Alkaline-hydrolysable proanthocyanins constitute a significant portion of almond and hazelnut proanthocyanidins. Nut type, cultivar, and processing affect proanthocyanidin content and the proportion of proanthocyanidins recovered following alkaline hydrolysis. AGFD 187 Sensory evolution of rancidity in roasted almonds Lillian M. Franklin2, Ellena King1, Dawn M. Chapman1, Nadia Byrnes2, Guangwei Huang3, Alyson E. Mitchell2, aemitchell@ucdavis.edu. (1) Covance Food Solutions, Livermore, CA (2) Food Science Technology, UC Davis (3) Almond Board of California, Modesto As demand for almonds continues to grow worldwide, products may be shipped longer distances and stored over extended periods of time. It is important to monitor flavor changes in almonds over time, to ensure that the quality and value of almond products and exports are preserved. California Nonpareil almonds were dry roasted at two different temperatures and stored under accelerated aging conditions for up to 12 months. Samples were assessed by sensory descriptive analysis, consumer testing and headspace volatile profiling by GC-MS. The goals of this study were to identify changes in sensory attributes throughout storage, to identify compounds related to key sensory attributes, and to assess which of these most related to consumer liking. Results showed that storage time had a strong influence on consumer liking and the majority of sensory attributes and headspace compounds in both light and dark roasted almonds. In contrast, degree of roasting did not affect consumer liking and influenced fewer descriptive attributes and headspace compounds. Oxidative flavor changes tended to peak and then plateau after 6 months at 40°C for light roasted samples, and 8 months at 40°C for dark roasted samples. Three clusters of consumers had different liking patterns, however they all preferred the fresher almond samples, regardless of roast level. Oxidized aromas and flavors were related to alkylfurans, 5 and 6-carbon aldehydes and alcohols (including hexanal), hexanoic acid, methyl ester and styrene, some of which are in agreement with previous findings and others that have not previously been reported in nuts. To our knowledge, this is the first study to combine general descriptive analysis, headspace volatile profiling, and consumer hedonic assessment in roasted almonds. AGFD 188 Walnut: Unique health benefits among the tree nuts Joe A. Vinson, joe.vinson@scranton.edu. Chemisry, Univ. of Scranton, Dalton, PA Among the tree nuts the number of publications related to health as found in PubMed is in the following order: walnuts > almonds > pistachios > hazelnuts> brazil nuts >

pecans > pine nuts (n=10). Almonds, pecans and walnuts are the most highly consumed in the US of the tree nuts in that order. All tree nuts contain polyphenols but again the difference is large as measured directly by HPLC and as listed in Phenol Explorer the amount of polyphenols is walnuts > pecans >> almonds. In addition pecans and walnuts contain ellagitannins which are complex polyphenols, in the 2-20 weight% range. The human bioavailability of polyphenols is usually small with maximum plasma concentrations in the nM region. However after 200g of walnut consumption the plasma concentration of urolithins (colonic metabolites) is about 200 uM. In addition walnuts are the only nuts with significant amounts of omega-3s, specifically alpha-linolenic acid. Almonds improve endothelial function in healthy men but walnuts improve it post-prandially in subjects with diabetes, and in overweight subjects. Walnuts are the only nut shown to improve cognitive performance after supplementation. This improvement surprisingly occurred in healthy young adults. Walnuts supplementation uniquely improved human sperm vitality, motility and morphology in healthy men age 21-35. AGFD 189 Physical property influence on almond fracture properties and digestibility Gail Bornhorst1,2, gbornhorst@ucdavis.edu, Clair Floyd1, Yamile Mennah Govela1. (1) Biological and Agricultural Engineering, Univ. of California Davis (2) Food Science and Technology, Univ. of California Davis Physical properties of brittle foods, such as almonds, will impact their chemical and enzymatic hydrolysis during gastrointestinal digestion through control of fracture and structural breakdown. As food particles are broken down, they have a larger surface area exposed for chemical and enzymatic hydrolysis in addition to nutrient release from broken cells. Previous studies have found that the metabolizable energy of almonds may be related to the fracture properties of the almond particles; almonds that fractured into fewer, larger particles during uniaxial compression had a lower metabolizable energy. As such, it is critical to understand the relationship between physical properties, fracture properties during compression, and nutrient release and digestion in brittle foods, such as almonds. The aim of this study was to quantify the changes in fracture properties and digestibility in almonds that were soaked in water from 8 – 24 h. Almonds were soaked in water (10 almonds:100 mL deionized water) at room temperature (~23°C) and at refrigeration temperature (~4°C). After soaking periods of 8, 10, 12, 16, and 24 h almonds were removed from the soaking water. Fracture properties were measured by uniaxial compression (30 mm/s, 71% strain); the resulting particle size distribution was quantified through image analysis. Raw almonds (unsoaked) had a median particle area of 18.8 mm2, which significantly increased after soaking for 12 and 24 hours at 23°C to 67.6 and 53.2 mm2, respectively. The particle size increase was the result of almond kernels fracturing into a smaller number of larger particles. Compared to unsoaked samples (that fractured into 78 particles), the soaked almonds fractured into 18-19 particles after 12-24 h soaking. These results indicate that soaking of almonds modifies their physical properties, which may result in differences in digestibility and metabolizable energy. AGFD 190 Advanced life cycle modeling of California almond production systems Elias Marvinney3, Alissa Kendall1, Edward Spang2, esspang@ucdavis.edu, Sonja Brodt3, Fraser Shilling4, Julian Fulton5. (1) Civil and Environmental Engineering, Univ. of California Davis (2) Food Science & Technology, Univ. of California, Davis (3) Agricultural Sustainability Inst., Univ. of California, Davis (4) Environmental Science and Policy, Univeristy of California, Davis (5) Environmental Studies, Sacramento State, Sacramento, CA Commercial almond orchards in California’s Central Valley demand significant energy, chemical, and material inputs throughout their lifespan. In past research, we characterized the multiyear, life cycle-based energy consumption (35 MJ) and

greenhouse gas (GHG) emissions (1.6 kg CO2-eq) resultant from the production of 1 kg of almonds and associated co-products (hulls, shells, and orchard biomass). Due to rapidly changing real-world conditions and advances in research, we have updated this previous work by improving both the co-product modeling and water use components of our analysis. The fate of biomass co-products and hulls significantly influence the life cycle environmental performance of almonds. To address the reduced market for orchard biomass at cogeneration facilities (due to widespread facility closures), we updated our model to incorporate alternative biomass pathways, including: increased chipping and incorporation in soils (including the consequences on soil carbon and soil quality); increased burning of biomass without energy recovery; and the use of smaller-scale or mobile gasification units. We advanced the modeling of the almond hull market by going beyond the single pathway of using almond hulls as dairy feed. Using a program developed by the UC Davis Animal Science Department, PCDairy, and a suite of life cycle inventories for California feedstuffs, we calculated more realistic displacement values for almond hulls in the model. Our previous research highlighted irrigation systems as the largest contributor to energy consumption, and second only to fertilizer in producing GHG emissions. In our updated model, the spatial resolution of our surface water model was improved to accommodate analysis at the water district level, and the pumping energy requirements for groundwater were adjusted to reflect reduced aquifer elevations in California resultant from persistent drought. Further, we integrated results from a parallel study that produced spatially disaggregated estimates of almond orchard water consumption derived from evapotranspiration requirements. Collectively, these advancements to the original almond LCA model have enabled higher resolution estimation of the total water use, energy consumption, and GHG emissions for California’s almond industry. AGFD 191 Biodegradable matrix for sustained release of pesticides for crop protection Tahira Pirzada2, tpirzad@ncsu.edu, Abdus Salam2, Nancy Burns2, Reny Mathew3, Richard H. Guenther3, Tim L. Sit3, Med Byrd1, Lokendra Pal1, Charles Opperman3, Saad A. Khan2. (1) Forest Biomaterials, NC State Univ., Raleigh, NC (2) Chemical & Biomolecular Engineering, North Carolina State Univ., Raleigh, NC (3) Entomology & Plant Pathology, North Carolina State Univ., Raleigh, NC Plant parasitic nematodes are one of the major constraints on yield and production of food crops throughout the world. While abamectin has broad nematicidal activity, its poor mobility in soils compromises its efficiency against nematode infestation. Using abamectin as a model pesticide, we present an innovative and cost effective approach for crop protection from plant parasitic nematodes, using a lignocellulosic matrix ‘wrap and plant’ methodology. In our ‘wrap and plant’ approach, we have used abamectin loaded matrices as wraps for seeds to be planted in the soil. To better understand the effect of various processing parameters and nature of the pulp on final properties of the matrix, we have produced lignocellulose matrices using pulp refined at various time intervals. Resulting hand sheets are characterized by the controlled release of abamectin which is incorporated into the matrices through physisorption. Pulp refining time as well as various physical and chemical properties of the matrices are found to affect its tendency to let the germinating roots penetrate it and also the release rate of abamectin. It is perceived that by varying refining time of the pulp, we can obtain matrices that facilitate in slow and sustained release of abamectin which results in long term nematicide protection to the growing plant roots. We have also observed that refining pulp for a longer time produces comparatively stronger paper which does not facilitate the plant roots penetration through the wrap, therefore negatively affecting the germination process. We have used these results to develop pilot scale paper rolls which are currently used in field trials in various

regions of Africa and initial field trials demonstrate promising results regarding better crop protection in nematode infested soils in Benin. AGFD 192 Optimization and validation of 360 pesticides multiresidue method for GC-MS/MS in brown rice, orange and spinach Jonghwa Lee, jhlee006@gmail.com, Yongho Shin, Junghak Lee, Jiho Lee, Minwoo Jung, Sujin Baek, Darae Jeon, Hyejin Yu, Xiu Yuan, Eunhye Kim, Jeong Han Kim. Dept of Agricultural Biotechnology, Seoul National Univ., Seoul, Korea (Rep. of) This study was aimed to develop an optimized and rapid multi-residue method using gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS) in brown rice, orange and spinach. Shimadzu GC/MS-TQ8040 was used for analysis 360 compounds in one run. To analyze many numbers of pesticide, a variety of instrumental conditions (choice of liner, high pressure injection, inlet temperature, dwell time, etc.) were optimized. To achieve the better separation and the reduced analysis time, a short (20-m) and narrow microbore (0.18 µm) column was selected. The priming effects on liner were tested to reduce matrix effect and optimization of the sample preparation was performed through preliminary tests such as extraction solvent, buffering salts and clean-up sorbents in representative crops. The target analytes were extracted with acidified acetonitrile and partitioned with magnesium sulfate and sodium chloride. The dispersive solid phase extraction procedures were carried out with extracts before the analysis of GC-MS/MS without filtering procedure. Quantification of each analyte was performed by plotting matrix matched calibration curves at concentration ranging from 0.0025 to 0.1 mg/kg. Correlation coefficients (R2) of calibration curves were >0.99 for most of target compounds. Limit of detection and limit of quantitation was estimated by signal to noise ratio of 3 and 10. To evaluate validity of the method developed in this study, recovery tests were carried out with untreated organic samples at spiking levels of 0.01 and 0.05 mg/kg (n=6). Under the developed optimized conditions, most of the pesticides satisfied the recovery criteria of 70-120% (RSD ≤20%). As a result, the optimized method was proved to be efficient and suitable for analyzing a large number of GC amendable pesticide residues analysis in rapid and simultaneous manner. AGFD 193 Synthesis and evaluation of natural herbicide, Thaxtomin A and analogous nasim esmati1, nasimesmati@gmail.com, Jean Paul Bourgault1, jbourgau@chem.wayne.edu, Amarendar Reddy Maddirala1, Peter R. Andreana1, John Gray2, john.gray5@utoledo.edu. (1) Dept of Chemistry and Biochemistry, School of Green Chemistry and Engineering, Univ. of Toledo, Ohio, US (2) Dept of Biol. Sci., Univ. of Toledo, Ohio, US Weed interference is one of the most significant yield-limiting factors which can cause a significant economic loss on the global agricultural industry. Hence, over the past decades weed management by utilizing herbicides has become a vital aspect of modern agriculture for managing unwanted foliage. However, the extended number of resistant weeds and overall environmental effects have become a great concern in this trend. Although some currently available herbicides are designed to kill only unwanted foliage with less toxicity to humans, they are still have extreme consequences in the environment. Therefore, natural herbicides could be a safe alternative for weed control. Along these lines, Thaxtomin A (TA) is a naturally occurring alkaloid, isolated from a Gram-positive soil bacteria, Streptomyces scabies, which contains a cyclic dipeptide or 2,5-diketopiperazine core. TA is able to induce terminal potato scab disease, causes a significant economic loss on the global potato agricultural industry. It can also control the germination and growth of weeds in cereal crops with no effects on the desired plants, and it is also active at very low concentrations. Moreover, this powerful weed-killer has the advantage of being biodegradable. Therefore, due to non-toxicity, high selectivity,

biodegradability and predominant activity, TA becomes a significant herbicide candidate which can compete with other commercial herbicides like dichlobenil and isoxaben. Several companies hold patents for the exploitation of this molecule but marketing TA has not been very profitable due to high production costs. Our group has previously reported on the total synthesis of TA via a one-pot Ugi reaction as an alternative approach for rapid production. Although TA has been introduced as a powerful herbicide, there are known TA resistant weed species call TXR1 mutants such as that belonging to Arabidopsis thaliana that TA is ineffective against. Therefore, finding more potent herbicides mimicking TA characteristics has encouraged us to make libraries of TA derivatives. AGFD 194 Development of the simultaneous analytical method for aryloxyphenoxypropionate herbicides and their metabolites in rice and pepper using LC-MS/MS Junghak Lee, crane245@snu.ac.kr, Jonghwa Lee, Eunhye Kim, Yongho Shin, Jiho Lee, Min Woo Jung, Sujin Baek, Xiu Yuan, Darae Jeon, Hyejin Yu, Jeong Han Kim. Dept of Agricultural Biotechnology, Seoul National Univ., Seoul, Korea (Rep. of) Fenoxaprop-ethyl, cyhalofop-butyl and fluazifop-butyl are aryloxyphenoxypropionate herbicide classified widely used to control broadleaf weeds. The aim of this study was to development of analytical method for fenoxaprop-ethyl, cyhalofop-butyl, fluazifop-butyl and their metabolites (fenoxaprop, cyhalofop and fluazifop) in rice and pepper using LC-MS/MS with negative and postive electrospray inonization mode and selected reaction monitoring. Kinetex C18 analytical column (2.1 x 100 mm, 2.6 µm) are used for peak separation. The mobile phases were methanol and water containing 0.1% formic acid and 5 mM ammonium formate. For the treatment of sample (10 g), 20 mL of acetonitrile containing 1% acetic acid was added to sample before shaking (20 min), and then 4 g of MgSO4/1 g of NaCl were added, shaken (1 min) and centrifuged (3,000 rpm, 10 min). The method limit of quantitation (MLOQ) was 10 ng/mL under matrix matched calibration. A recovery test was performed at two fortification levels (10 MLOQ and 50 MLOQ) to validate the established method. The recovery rate was in the range of 70~120% with 10 % of coefficient of variation, proving the developed method is suitable for quantitative determination of those pesticide and metabolites. AGFD 195 Development of analytical method for pesticide multi-residues in egg and milk using GC-ECD/NPD Jiho Lee, micai1@snu.ac.kr, Jonghwa Lee, Yongho Shin, Junghak Lee, Eunhye Kim, Min Woo Jung, Sujin Baek, Darae Jeon, Xiu Yuan, hyejin Yu, Jeong Han Kim. Dept of Agricultural Biotechnology, Seoul National Univ., Seoul, Korea (Rep. of) In Korea, Eighty three maximum residue levels (MRL) are established for livestock. The aim of this study was the development of rapid, effective multi-residues analytical method for those pesticides in egg and milk using gas chromatography-ECD/NPD for routine analysis. Eighty three compounds were screened with Agilent 7890B Gas Chromatograph to find suitable detectors, resulting that 65 compounds were found to be GC amenable (two groups of NPD compounds and two groups of ECD compounds). Through various optimization procedures for clean-up, partitioning, extraction, final sample treatment method was established. The target analytes were extracted with acidified acetonitrile and partitioned with aid of magnesium sulfate and sodium chloride. Florisil SPE cartridge was used for clean-up of extracts before the analysis of GC-ECD/NPD. Quantification of each analytes was performed by plotting standard calibration curves of 65 compounds at concentration ranging from 0.005 to 1.0 mg/kg. Correlation coefficients (R2) of calibration curves were >0.99 for all of target compounds. Limit of detection and limit of quantitation were determined by signal to noise ratio of 3 and 10, respectively. Method limit of quantitation was 0.005 mg/kg, considering 10 times concentration. To evaluate validity of the method developed in this

study, recovery tests were carried out with untreated organic samples at spiking levels of 0.005 and 0.05 mg/kg (n=3). Most of the compounds satisfied the recovery criteria of 70-120% (RSD ≤20%). As a result, the optimized method in this study was proved to be efficient and suitable for analyzing GC amendable pesticide multi-residues in egg and milk. AGFD 196 Multi-residue screening method for the determination of 380 pesticides in human urine by liquid chromatography-tandem mass spectrometry Yongho Shin1, driger6103@snu.ac.kr, Jonghwa Lee1, Eunhye Kim1, Junghak Lee1, Min Woo Jung1, Sujin Baek1, Hee Seung Kim2, Jin Young Kim2, Moon Kyo In2, Hye Suk Lee3, Jeong Han Kim1. (1) Dept of Agricultural Biotechnology, Seoul National Univ., Seoul, Korea (Rep. of) (2) Forensic Chemistry Laboratory, Supreme Prosecutors' Office, Korea, Seoul, Korea (Rep. of) (3) Coll. of Pharmacy, The Catholic Univ. of Korea, Gyeonggi-do, Korea (Rep. of) An effective, rapid, and simultaneous multi-residue screening method of 380 pesticides in human urine was developed and established using liquid chromatography-tandem mass spectrometry (LC-MS/MS, Shimadzu LCMS-8050) for forensic and toxicological investigation. The scheduled selected reaction monitoring (SRM) on LC-MS/MS was optimized with positive/negative ionization mode. For the sample preparation, the pesticides in 100 µL of human urine were extracted with acetonitrile (400 µL), treated with magnesium sulfate (40 mg) and sodium chloride (10 mg) in 2 mL tube, and the extracts were centrifuged. And then the extracts (200 µL) were diluted with acetonitrile (50 µL) for matrix matching and analyzed by LC-MS/MS without further clean-up steps. In this methods, the limit of quantitations (LOQs) for 331 (87.1%) compounds were 10 ng/mL, for 27 (7.1%) compounds were 25 ng/mL, and for 22 (5.8%) were ≥50 ng/kg. The correlation coefficients (R2) of calibration curves using procedure standard solutions were ≥0.99 for most of target compounds. To evaluate the analytical method developed in this study, the accuracy and the recovery test were carried out. In the accuracy tests, 66.8% of total compounds at 10 ng/mL was between 80-120% with the precision below 20%, and 90.0-96.6% of total compounds at 50, 150, and 250 ng/mL was between 85-115% with the precision below 15%. In the recovery tests at 10, 50 and 250 ng/mL, 75.3-97.1% of all target compounds satisfied the screening method criteria of 50-150% (RSD ≤30%). This established methods can be sufficiently applied for the monitoring of 380 pesticides in urine samples at hospitals and forensic science facilities in need. AGFD 197 Mosquito larvicidal activity of some isocoumarins Kumudini M. Meepagala1, kmeepaga@olemiss.edu, Alden Estep3, Alden.Estep@ars.usda.gov, James J. Becnel2, James.Becnel@Aars.usda.gov. (1) Natural Product MS 38677, Univ of Mississippi Natl Cntr, Univ. (2) USDA-ARS CMAVE, Gainesville, FL (3) USDA ARS CMAVE, Gainesville, FL Zika virus is primarily transmitted by Aedes mosquitoes, primarily Aedes aegypti. As part of joint efforts between the USDA and the DWFP (Deployed War Fighter Protection) program of the DoD, natural products and their synthetic analogs were investigated for mosquito control properties. From the culture filtrate of the plant pathogenic fungus Diaporthe eres, 3,4-dihydro-8-hydroxy-3,5-dimethylisocoumarin was isolated. The natural isocoumarin and its synthetic analogs were evaluated for mosquito larvicidal activity against two strains of mosquito larvae. The natural isocoumarin was marginally active as a larvicide, but the synthesized analogs were significantly more active as larvicides. Some of these analogs showed larvicidal activity against a permethrin resistant Puerto Rican strain of A. aegypti as well as the permethrin susceptible Orlando strain of A. aegypti. These compounds were not active as topical mosquito adulticides. Isolation, synthesis, and mosquito larvicidal activities of these isocoumarins will be discussed.

AGFD 198 Potato chips: A simple model for odor image encoding Madeleine M. Rochelle, mmr233@cornell.edu, Terry Acree, Geraldine Prevost , Charlotte Maxe. Food Sci., Cornell U., Milford, NJ The world in which we live surrounds us with a multitude of odorants everyday. From fresh cut grass to a hot pot of coffee, the odors we encounter in our daily routines modify our memories and shape our experiences. But while we have discovered the most potent odorants that activate our olfactory receptors, we do not know how they work together to form our perceptions. David Laing in 1989 showed that in complex mixtures of odorants only three or four key odorants can be detected and correctly identified. Among the odorants in potato chips, three are at least 10 times more potent than all the rest: methional, methanethiol, and 2-ethyl-3,5-dimethylpyrazine with the respective aromas of cabbage, potato, and toast. Using Sniff Olfactometry (SO), this study analyzed how subjects perceive odors individually and in mixtures when exposed to puffs of odorants for brief periods of time (<70ms). Using a forced choice protocol the subjects chose one descriptor for the mixture. The probability that a descriptor was chosen was plotted against the log of the ratio of concentrations. When the probability of choosing any descriptor was equal, that ratio was defined as the Equal Odds Ratio (EOR). The results showed the threshold and subsequent EORs differed between odorants and between subjects. The sensory experiences vary when different people smell the same potato chip. AGFD 199 Dietary polyphenols and health: Novel mechanisms of action involving their in vivo metabolites Daniele Del Rio, daniele.delrio@unipr.it. Food Science, Univ. of Parma, Italy The protective effects of diets rich in fruits and vegetables seem to be linked to a diversity of plant secondary metabolites, in particular phenolic compounds. The bioavailability of these compounds after dietary intake has been a topic of increasing research in recent years, and could be one of the crucial issues when trying to unravel their beneficial effects in humans. It is now well recognised that, following ingestion, phenolic compounds undergo extensive metabolism during their passage through the gastrointestinal tract and, with very few exceptions, only metabolites of the parent compounds enter the circulatory system. Metabolism occurs initially in the lumen of the small intestine with cleavage of sugar moieties, after which the released aglycone undergoes glucuronidation, sulfation and/or methylation. After entry of these metabolites into the circulatory system, phase II metabolism may occur in the liver and other organs. However, a large proportion of ingested polyphenols are not absorbed in the small intestine, reaching the large intestine, where substantial structural modifications are mediated by the local colonic microbiota. The resultant smaller compounds may be absorbed and circulate at concentrations that rarely exceeds the nM level. We will discuss about promising new sources of polyphenols, in particular hazelnut skins, and will describe the most recently identified mechanisms of action exerted by their metabolites. A particular focus will be on γ-valerolactones derived from catechins and procyanidins (of which hazelnut skins are an extremely innovative source) and their effects in models of neurodegeneration and cardiovascular disease. Recent results describing the preventative and regenerative activity of urolithins (metabolites of raspberry and pomegranate ellagitannins) in various cardiovascular models will also be presented. In conclusion, despite a literature still full of experimetal models failing to consider the physiological conditions under which dietary phenolics get in touch with human cells, we demonstrate that some of the effects observed epidemiologicallly and related to a diet rich in fruit, vegetables and other polyphenol sources, might be linked to specific actions exerted by their circulating metabolites. The recovery of phenolic compounds from wasteproducts originating from the food industry will also be discussed as a promising option aligned with the growing need of sustainable industrial strategies.

AGFD 200 Raspberry (poly)phenolics exert bioactivity following in vivo digestion chris gill1, c.gill@ulster.ac.uk, Cheryl Latimer1, Geoff McMullan1, Roger Lawther3, Gordon McDougall4, Derek Stewart4, Gema Pereira-Caro5, Alan Crozier2, Kunjana Rotjanapun6, Ian Rowland6. (1) Sch. of Biomedical Sci., Ulster U., Coleraine, Northern Ireland, UK (2) Nutrition, U. of California, Davis (3) Gastroenterology, Altnagelvin Hosp., Londonderry, UK (4) Enhancing Crop Productivity and Utilization Theme, James Hutton Inst., Invergowrie, UK (5) Postharvest Tech. & Agrifood Industry, IFAPA-Alameda del Obispo, Córdoba, Spain (6) Human Nutrition, Reading Univ., UK The anticancer properties of bioactive phytochemicals within berries are of interest given the inverse correlation of fruit and vegetable consumption with the incidence of colorectal cancer (CRC). Berries are one of the most commonly consumed sources of polyphenols and these compounds may exert protective effects against initiation of CRC by reducing DNA damage. The purpose of the study was to assess the bioactivity of raspberry phytochemicals identified in vivo with respect to markers of gut health. Ileal fluid was collected from eleven ileostomates, pre and post consumption of red raspberries (200g) and assessed for phytochemical composition by LCMSn. We simulated the interaction of the colonic microbiota and the ileal fluids (pre and post berry consumption) using 24 h in vitro gut fermentation modelling, which resulted in a significant increase in the presence of simple phenolic compound(s) including benzoic acid. The post-berry ileal fermentate from 9 of 11 ileostomates significantly decreased DNA damage (~40%) in the CCD841 CON normal cell line using an oxidative challenge COMET assay. This protective effect was not observed for pre-berry samples. The ileal fermentates modulated the gene expression of the Nrf2-ARE pathway involved in oxidative stress cytoprotection, namely nuclear factor (erythroid-derived 2)-like 2 (Nrf2), NAD(P)H Dehydrogenase, Quinone-1 (NQO1) and Heme oxygenase-1. Following consumption of raspberries, phytochemicals survive digestion in the gut and likely enter the colon in vivo. We demonstrated that physiologically relevant berry enriched ileal fermentate reduces DNA damage in normal colonocytes which may be mediated in part by the Nrf2-ARE pathway. AGFD 201 Polyphenol- and PUFA-rich walnuts protect against age-associated cognitive decline through epigenetic modulation Shibu Poulose1, shibu.poulose@tufts.edu, Barbara Shukitt-Hale2. (1) Neurosci. & Aging, Human Nutr. Res. Ctr. on Aging at Tufts U., Boston, Mass. (2) USDA, Boston, Mass. A demographic shift towards an aging population and the incidence of age-related brain disorders are on the rise worldwide. A rapid decline in brain health with aging is primarily caused by the brain’s exceptionally high demand for energy which drives high oxygen consumption, leading to a subsequent increase in reactive oxygen species, a dysregulation of the immune-inflammatory system, cellular damage, and, ultimately, the death of neurons. Walnuts are rich in nutrients such as polyphenols, flavonoids, phenolic acids, folates, melatonin, and selenium, with known effects on epigenetic modulation as well as neuroprotection. In a cognitively healthy adult, transcription of immediate-early genes (IEGs) is essential in memory formation and synaptic plasticity. We investigated whether feeding walnuts (0%, 6% or 9%) to young (3 months, n=30, 10/group) and old (19 months, n=45, 15/group) male Fischer 344 rats for 10 weeks would have any effect on the transcription of IEGs. All animals were tested on the radial arm water maze (RAWM), which measures spatial learning and memory. While age increased cognitive deficits, 9% walnut diet improved performance in the RAWM in both young and old rats. In hippocampus, target gene expression using the comparative CT (ΔΔCT) method revealed differential regulation of IEG signaling for the different walnut treatments. Transcripts of brain derived neurotropic factor increased among old animals fed with the walnut

diet. Significant increases were also observed for transcript levels of memory-related genes, zif268 and EGR, among the 9% walnut group. Our studies indicate walnuts provide protection against age-associated increases in oxidative stress and inflammation in the central nervous system, and regulate protein homeostasis, modulate IEGs, and improve neuronal signaling, ultimately improving cognitive function. AGFD 202 Mice fed high fat diets supplemented with red, golden or black Arkansas apple peels have reduced weight and differences in gut microbiota Mendel Friedman2, Salem Elkahoui3, Denyse Sturges2, Glenn E. Bartley2, Carol Levin2, Wallace H. Yokoyama1, wally@pw.usda.gov. (1) USDA ARS WRRC, Berkeley, CA (2) WRRC, USDA, ARS, Albany, CA(3) Centre of Biotech., Technopole of Borj Cedria, Hammam-Lif , Tunisia The present study investigated the potential of apple peels, known to be high in polyphenols, to mitigate the deleterious effects of a high-fat diet in mice. Apple peels from three distinct varieties, Red delicious, Golden delicious, and Black Arkansas, were prepared by hand-peeling fresh apples and then freeze-drying and grinding the peels into powders. Mice diets, (25% by weight fat) were supplemented with either 10% or 20% apple peels for three weeks. A positive control group was fed a 1% or 2% commercial apple phenolic extracts. Total phenolic content and flavonoid profiles by HPLC were determined in the peels and in feces. There was a dose response in weight gain, adipose weight, liver weight, and blood lipids. Expression of stearoyl-CoA desaturase (SCD-1) and cytochrome P450, family 51 (Cyp51) were related to phenolic content, and expression of SCD-1 was correlated with adipose weight. The microbiota of feces from mice fed Golden and Red delicious peels, and the phenolic extracts were analyzed by next-generation sequencing (NGS). The results showed differences associated with apple peel source. Apple peels have the potential to serve as an antiobesity functional food additive. AGFD 203 Prenylated flavonoids from hops (Humulus lupulus) for treatment of metabolic syndrome Jan F. Stevens1,2, fred.stevens@oregonstate.edu. (1) Pharma. Sci, Oregon State U., Corvallis (2) Linus Pauling Inst., Oregon State U., Corvallis Xanthohumol (XN) is a prenylated flavonoid found in hops and beer. It has received increasing attention in recent years due to its reported anti-obesity, anti-inflammatory, anti-hyperglycemic and anti-hyperlipidemic activities in rodent models of metabolic syndrome (MetS). Gut microbial metabolism of XN yields the estrogenic metabolite, 8-prenylnaringenin, which is a potential health concern in the development of XN as a dietary supplement for prevention or treatment of MetS. We approached this problem by reducing the double bond of XN’s α,β-unsaturated keto moiety to yield the hydrogenated derivatives, α,β-dihydro-XN (DXN) and tetrahydroxanthohumol (TXN), which cannot be metabolically converted into 8-prenylnaringenin. Forty eight C57BL/6J mice were divided into four groups of 12 mice and fed a high-fat diet containing vehicle (0 mg/kg), or XN, or DXN, or TXN (providing a daily dose of 30 mg/kg body weight), for 14 weeks. Mice given the hydrogenated derivatives, DXN and TXN, showed higher plasma levels and showed greater improvement of impaired glucose tolerance compared to XN at 4 and 11 weeks. DXN was detected in liver samples, indicating that XN is reduced by an enoate reductase of gut microbial origin because DXN was not detected in germ-free mice. These data demonstrate that the hydrogenated XN derivatives, DXN and TXN, exert greater size effects on markers of MetS, presumably due to their greater bioavailability, compared to XN. AGFD 204 Potential effects of flavonoids from breadfruit in prevention of Advanced Glycation End products (AGEs)-induced biological events Jer-An Lin, Gow-Chin Yen, gcyen@nchu.edu.tw. Dept of Food Science Biotechnology, National Chung Hsing Univ.,

Taichung, Taiwan Physiological redox imbalance caused by excess reactive oxygen species (ROS) and reactive carbonyl species (RCS) has been associated with various diseases. Among the biological consequence of redox imbalance, formation of advanced glycation end products (AGEs) has been received great attention. AGEs can evoke oxidative stress and activate the receptor for AGEs (RAGE). These AGE-induced biological events are critical in inflammation and cancer progression. For inhibition of AGE-induced responses, our research group has dedicated to study the natural anti-AGE agents, and recently found that flavonoid derivatives isolated from breadfruit (the fruit of Artocarpus communis) can attenuate AGE-induced RAGE activation and inhibit related inflammatory responses and cancer progression. These promising results suggest that flavonoids from breadfruit may be a good natural source for attenuating AGE damage in daily life. AGFD 205 Food chemistry, satiety and food intake regulation Britt Burton-Freeman, bburton@iit.edu. Inst. for Food Safety and Health, Bedford Park, IL The regulation of food choice and intake is a complex system characterized by a highly sophisticated network of peripheral and central processes responsive to internal and external stimuli. The chemistry of foods and their associated properties impact gut peptide responses that relay messages to the brain that integrate with non-homeostatic stimuli ultimately impacting how satisfied we feel post meal and, given the choice, what and how much we choose to eat at the subsequent meal. While it is expected that personal / biological characteristics, such as sex, menopausal status and race/ethnicity may influence these responses, limited data are available to understand their influence on the food-chemistry-satiety-inducing paradigm. This presentation will cover new research from our lab touching on personal characteristics that influence the satiety cascade and why analyses should consider these aspects when studying satiety and food intake regulation. AGFD 206 Brain and behavioral responses to fructose vs. glucose Kathleen A. Page, kpage@usc.edu. Keck School of Medicine, U. of Southern California, Los Angeles Emerging data suggest that the monosaccharides, glucose and fructose, have disparate effects on the neuroendocrine circuits involved in appetite and reward processing. Compared to glucose, fructose ingestion results in smaller increases in circulating levels of insulin, leptin, and glucagon-like polypeptide-1, hormones that increase satiety. The central administration of fructose was shown to decrease hypothalamic satiety signaling and increase feeding in animals, whereas glucose increased satiety signaling and reduced food intake. Likewise, our neuroimaging studies in humans show that the hypothalamus responds differently to fructose compared to glucose ingestion. The acute consumption of drinks sweetened with glucose, but not fructose, reduces hypothalamus activity and decreases hunger. Fructose compared to glucose results in greater food-cue reactivity within brain reward regions and increases the motivation for food rewards. These findings provide insights into how neuroendocrine responses to specific carbohydrates may influence eating behavior. AGFD 207 Dynamic relationships between emotion and food perception Han-Seok Seo, hanseok@uark.edu. Dept of Food Science, Univ. of Arkansas, Fayetteville Sensory attributes have been considered as a crucial factor of determining food choice and eating behavior. Many people, however, are likely to purchase or consumer certain food products due to emotional responses triggered by the products as well as surrounding contexts. In recent years, there is growing interest in better understanding not only food-evoked emotional responses, but also methodology of measuring the emotions. In addition, emotional state has been found to affect food choice and eating behavior. For example, people are inclined to consume a diet high in sugar and fat when they are under negative

emotional state. Therefore, this presentation will address the previous and current findings associated with the relationships between emotion and food perception. More specifically, this presentation will discuss 1) the influences of sensory attributes on emotional responses, 2) the impacts of emotional state on sensory perception of foods with a focus on mental stress influence, and 3) the effects of contextual factors on the relationship between emotion and food perception. Taken together, this presentation will provide a better understanding of how emotional state affects sensory perception of food and beverages and vice versa. AGFD 208 Is UMAMI, the 5th basic taste, to control satiety? Hisayuki Uneyama, hisayuki_uneyama@ajinomoto.com. Science Group, Global Communications Department,, Ajinomoto Co., Inc., Tokyo, Japan More than 100 years ago, Japanese chemist, Kikunae Ikeda first reported the new category of taste, UMAMI, which is clearly different from sour, salty, bitter and sweet taste. In this century, as a result of UMAMI taste receptor discovery on the tongue, UMAMI concept has been well established as the universal 5th taste, one of the basic taste. UMAMI is the essential component for our sensation of savory or meaty taste, contributing to the deliciousness/pleasantness in our daily meal. Monosodium Glutamate (MSG) is the most widely used as an affordable UMAMI taste seasoning in the world. Recent animal and human studies using MSG strongly suggest a possible link of UMAMI and satiety during meal. For instance, in healthy adults, UMAMI-enriched soups before meal enhance satiety. UMAMI-enriched milk formula increase satiety in infants. Preliminary animal studies also suggest that over-weight gain growth due to high fat diets can be partially prevented by UMAMI-enriched high protein diet in rat. This presentation will review the current status of UMAMI research on satiety and further discuss the potential use of UMAMI for weight management. AGFD 209 Appetite regulating hormones and eating behaviors in healthy adults Nancy L. Keim1,2, Nancy.Keim@ARS.USDA.GOV, Sridevi Krishnan 1,2, William F. Horn 1, Adrianne Widaman 3, Kimber Stanhope 4, Megan G. Witbracht 5, Shavawn M. Forester 6, Kevin D. Laugero 1,2, John W. Newman 1,2, Marta Van Loan 1,2. (1) Western Human Nutrition Research Center, USDA/ARS, Davis (2) Dept of Nutrition, Univ. of California, Davis (3) Dept of Nutrition, Food Science and Packaging , San Jose State Univ., CA (4) School of Veterinary Medicine , Univ. of California, Davis (5) UCI MIND, Univ. of California, Irvine, CA (6) Dept of Nutrition, Univ. of Nevada, Reno For decades scientists have understood that food intake regulation is complex. Multiple brain centers function to integrate signals that arise from peripheral tissues that contribute to energy homeostasis, emotions, memories, cognition, and reward. Following the discovery of leptin, research on the biological basis of appetite and food intake regulation accelerated. The adipokine leptin is a reporter of energy balance and regulator of long-term food intake via its action on the hypothalamus. Early on, we reported that women whose circulating leptin decreased the most also experienced the greatest degree of hunger while consuming an energy-restricted diet. Thus, we have continued to probe relationships between leptin and other appetite-regulating hormones on satiety and eating behaviors. Many of our studies seek to determine effects of physiological conditions or dietary interventions on eating behaviors. Methods include self-reported appetite perceptions, hormone measures, and food intake in a research setting offering buffet-style (ad libitum) meals or snacks. Some studies focused on uncovering links between hormones and food intake behaviors. A study of premenopausal women revealed that cravings for sweet-tasting foods and intake of carbohydrate-rich foods were inversely related to leptin circulating in blood. In a weight loss study, we found that leptin was inversely associated with energy intake from a dinner buffet. Insulin, glucose, GLP-1, and GIP were related inversely to feelings of hunger and

desire-to eat. Using a snack buffet with highly palatable and healthy food choices, we found that insulin was inversely related to eating high sweet/fat foods, cookies, and total sugars in an observational study of women. Other gut hormones affected macronutrient distribution: PYY3-36 with more %kcal from fat and less %kcal from carbohydrate; CCK with more %kcal from protein. Dietary intervention studies provide data on the influence of specific foods or beverages on food intake. As part of a 2-wk sweetened beverage intervention, we found greater cumulative energy intake at a series of buffets offered at breakfast, lunch and dinner after drinking sucrose-sweetened beverages compared to those with glucose. Clearly appetite regulation is an elaborate interplay of dietary habits, peripheral feedback circuits, reward and energy balance centers, and other influences. We still have much to unravel about this sophisticated system. AGFD 210 HPAE-PAD Determination of carbohydrates in honey Manali Aggrawal, m_aggrawal@u.pacific.edu, Jeffrey Rohrer, jeff.rohrer@thermofisher.com. ThermoFisher Scientific, Sunnyvale, CA Honey is a complex mixture of sugars produced in nature by honeybees. The sugar composition of honey varies and is mainly dependent on its floral source. Fructose and glucose are the major components and account for almost 85-95% of the honey’s carbohydrates. The remaining carbohydrates are a mixture of di-, tri-, and several larger oligosaccharides. The honey sugars present at low concentrations are useful for the determination of floral origin. We developed a High Performance Anion Exchange chromatography with Pulsed Amperomteric Detection (HPAE-PAD) method to measure and quantify the entire profile of mono-, di-, and trisaccharides in honey. In this method, separation of individual honey sugars was achieved on the recently introduced CarboPac PA210-4µm column, which provides fast, high-resolution separations for most mono- through tetra-saccharides using a sodium or potassium hydroxide mobile phase. Carbohydrate detection was by PAD with a gold working electrode and therefore no sample derivatization was required. This CarboPac PA210-4µm column separated 15 honey sugars (See Figure) with minimum sample preparation and an overall cycle time of 45 min. Honey sugars in 12 commercial honey samples were characterized and quantified by the described method. PAD is sensitive thus allowed the determination of low concentration carbohydrates in honey, while at the same time detecting the high concentrations of the major components, glucose and fructose. The method showed good precision and accuracy with recovery % range of 80-120%. In addition, we demonstrated that HPAE-PAD profiling enabled detection of a 10% addition of industrial sugar syrups (adulteration) to honey samples. AGFD 211 Stabilization of natural pigments from purple corn pericarp in a beverage model through complex formation with metal ions and polysaccharides Regina Cortez, recorte2@illinois.edu, Diego Luna, E G. Demejia. Food Science and Human Nutrition, Univ. of Illinois, Urbana Natural pigments such as anthocyanins are an alternative to synthetic food colorants. The aim was to find the conditions to improve stability of color corn anthocyanins in a beverage matrix using metal ions and a polysaccharide. Beverages were prepared using purple corn pericarp water extract (PCW, 0.4 mg/mL), FeCl3 or ZnCl2 at either 0.2 or 0.4 mM, and sodium alginate (0.4%), by themselves and in combination, in a Kool-aid invisible matrix. Beverages were exposed to 3 temperatures (70, 80 and 90 °C) and tested at 0, 2, 4, and 6 h for color parameters l*a*b*, hue angle, and chroma, and concentration of total anthocyanins. The FeCl3 ion increased the rate of degradation of anthocyanins in solution (18.5 - 60.5%, p < 0.05) compared to the PCW control, with a maximum decrease of chroma (13.4%) after 6 h of incubation at 70 °C. ZnCl2 combined with alginate was effective at 70 °C. After 6 h of incubation at 70 °C, the beverage with ZnCl2 and alginate had an

increase in total anthocyanins (33.4%, p < 0.05) compared to PCW. A possible explanation was that the temperature increase caused disaggregation of the anthocyanin-zinc-polysaccharide complex, which resulted in separation by the increase of temperature. Beverages containing alginate, at 90 °C, displayed the same hue values as the PCW control; however, chroma and luminosity increased, and precipitates were formed in the solution. Lower temperatures were more suitable for analyzing alginate effectiveness as a pigment-protecting agent. Further experiments of long-term stability at room temperature have confirmed the protecting effect of ZnCl2 and alginate. In conclusion, the combination of ZnCl2 with alginate is a promising color stabilization method; however, there is a need to optimize the conditions to stabilize pigments from color corn to be used as natural pigments for different food applications. AGFD 212 Polycyclic aromatic hydrocarbons in vegetable oils by gas chromatography with SIM mode mass spectrometry Avrom C. Litin, alitin@comcast.net, Victor Vega. Innovation Center, Oil-Dri Corporation of America, Chicago, IL Three commercial solid phase extraction products were compared for the sample preparation of coconut and sunflower oils. Concentrations of 16 polycyclic aromatic hydrocarbons (PAHs) in coconut and sunflower oils were measured by gas chromatography with SIM mode isotope dilution mass spectrometry. The chosen extraction method was used to evaluate methods for the purification of the oils. AGFD 213 Simultaneous extraction of gingerols and polysaccharides from ginger (Zingiber officinale Roscoe) with ionic liquid-based ultrasonic-assisted extraction Xingran Kou2,1, kxran@163.com, Yuqian Ke1, Yuzhang Xie1, Hongxin Wang2,3, Yihai Su4. (1) Sch. of Food Sci. and Tech., Jiangnan Univ., Wuxi, Jiangsu, China (2) State Key Lab of Food Sci. and Tech. ,Jiangnan Univ., Wuxi, Jiangsu Province, China (3) National Engineering Research Center for Functional Food,Jiangnan Univ., Wuxi, Jiangsu Province, China (4) Tongling White Ginger Development Limited Co., Tongling, Anhui Province, China Gingerols and ginger polysaccharides, which are hydrophobic and hydrophilic molecules respectively, have been reported as remarkable bioactivities. However, the huge difference in their physiochemical properties as well as the thermal instability of gingerols result in a shortage of effective extraction technologies in which one can effectively extract and separate them in an one-step process. Ionic liquid-based ultrasonic-assisted extraction (ILUAE) was applied to extract both gingerols and polysaccharides from ginger in an one-step process. We investigated extraction efficiencies of gingerols and ginger polysaccharides in various conditions using ILUAE. Parameters of ILUAE including ionic liquid concentration, ultrasound power, temperature, solid/liquid ratio as well as extraction temperature were evaluated. Our results indicated that ILUAE had a remarkable capacity to extract gingerols and ginger polysaccharides in this one-step procedure. Under the optimized extraction conditions, ILUAE significantly (p<0.05) increased the extraction yields and shortened the extraction time when compared with traditional methods. After five extraction runs, recycled ionic liquid remained its extraction efficiency comparable to the initial. Furthermore, scanning electron microscopy revealed that the remarkable extraction performance was partially ascribed to cell wall damage caused by ionic liquid. Gingerols and polysaccharides were successfully extracted from ginger in facile one-sept approach with ILUAE. ILUAE represents a promising technology for simultaneous extraction of lipophilic and hydrophilic bioactive compounds from plant materials. AGFD 214 Use of reconstituted egg yolk systems to study the roles of plasma and granules in yolk gelation induced by freezing-thawing Monica Primacella1, monica93@iastate.edu, Tong Wang2, Nuria Acevedo1. (1) Food Science and Human Nutrition, Iowa State

Univ., Ames (2) Food Science and Human Nutrition, Iowa State Univ., Ames Egg yolk undergoes a change in fluidity, termed gelation, when frozen below -6oC and thawed. This change is undesirable to food processors because of reduced yolk functionality. Previous studies suggested LDL aggregation as the main cause of gelation; however, very few studies discussed the role of HDL-rich granule fraction. In this study, gelation was induced through 5-week freezing of recombined yolk systems. Fresh hen egg yolk was fractionated into plasma and granular fractions, and the two fractions were recombined in different ratios to make 4 yolk systems that would mimic (1) whole egg yolk (78% plasma, 22% granules, db), (2) plasma fraction (100% plasma, db), (3) plasma mixed with 50% granule fraction (88% plasma, 12% granules, db), and (4) granule mixed with 50% plasma fraction (64% plasma, 36% granules, db). The objective of this research is to further study the mechanism of gelation, particularly to define the roles of plasma and granules in gelation. Mass balance (db) and protein distribution (SDS-PAGE) analyses on fractions obtained from the recombinant systems were performed to compare the changes that occurred before and after gelation, and to determine specifically what particular protein(s) was/were mainly responsible for gel formation. Rheological properties of the gelled yolk systems were also measured. Results confirmed the active participation of both the plasma and granular proteins during the gelation process. Significant increase in gel strength (p<0.05) occurred with the increase of granule content. From the SDS-PAGE results, it was found that upon gelation, HDL proteins with molecular weights of 110, 47 and 31 kDa were released from granule (low optical density of PAGE band in gelled granule), and partitioned to the LDL fraction. LDL proteins with molecular weights of 11, 17, 93, 122 kDa, which are normally found in both LDL and livetin fraction, were completely separated from livetin and went to LDL fraction. These findings suggested disruption of HDL-containing granules and active participations of both HDL and LDL in protein aggregation during freezing and thawing of egg yolk. Overall, this study allows a better understanding of yolk gelation mechanism which may consequently lead to the design of innovative methods for preventing gelation. AGFD 215 Designing and optimizing light protection dairy milk packaging Cheryl M. Stancik, Cherie.Stancik@chemours.com, Denise A. Conner, Philipp Niedenzu, Peter Jernakoff. Chemours Co., Newark, DE Light exposure can degrade the nutritional and sensory qualities of food through photo-oxidation reactions. Dairy foods are especially sensitive to light due to their content of photosensitive species such as riboflavin. Fluid dairy milk has been studied extensively and research has shown the photo-oxidation reactions negatively impact both the emotional response to and flavor acceptability of milk. To mitigate the negative effects of light on the consumer experience, fluid dairy milk packages can be designed with incorporation of light protection additives. While the International Dairy Federation has proposed package design metrics for light protection, these metrics have proven insufficient to direct the design of light protective packages for fluid dairy milk. To address these issues, a proprietary measurement technology and associated quantitative metric called Light Protection Factor (LPF) has been demonstrated and validated for the design and optimization of light protective fluid dairy milk packages. This measurement technology has been used to survey the performance of current fluid dairy milk packaging with LPF and identify opportunities for light protection performance improvement. AGFD 216 Improved stability of whey protein fibrils and utility for biomaterial application Owen G. Jones, joneso@purdue.edu, Jay Gilbert, gilber26@purdue.edu. Nelsen Hall, Purdue Univ., West Lafayette, Indiana Protein sourced from natural commodities, such as whey protein, will assemble into long, narrow fibril structures

during prolonged thermal treatment in molten-globule states. The resulting fibrils have excellent physical properties as structuring elements, such as high rigidity and cross-sectional width on the order of nanometers, which can provide benefits to the strength or permeability of composite materials. Utilization of these fibrils has been limited by their instability to conditions of pH neutrality and higher ionic strength. Recent research has found means to improve the stability of protein fibrils formed from β-lactoglobulin, a component of whey, at pH values above the protein’s isoelectric point via electrostatic interaction with cationic polymers chitosan and polyethylenimine. Turbidity, zeta potential, and atomic force microscopy were used to confirm the improved stability of the fibrils, with image analysis indicating significant increases in both persistence length and contour length of fibrils at pH values above 5. As an example of the utility of fibrils as supportive materials, β-lactoglobulin fibrils deposited on a flat surface were tested for their ability to improve the growth and differentiation of human mesenchymal stem cells (MSCs). Results showed that cell growth and osteogenic differentiation were not inhibited in the presence of fibrils. Furthermore, chitosan-coated fibrils improved adipogenesis of the MSCs by 113% in relation to conventional culturing techniques, indicating a favorable application of these stabilized protein fibrils. AGFD 217 Characterization of physiochemical and release kinetic properties of peptide hydrogels for applications in austere food environments Nicole Farhadi1,2, nicole.f.farhadi.civ@mail.mil, Ann H. Barrett1, Matthew J. Gage3. (1) Combat Feeding, US Army - NSRDEC, Natick, Mass. (2) Dept of Chemistry and Biochemistry, UMass Lowell, Mass A strategic goal of the U.S. Army’s Combat Feeding Directorate is to supply fresh-like quality food in austere food environments and develop nutritionally optimized ration components that enhance warfighter performance. Nutritive and non-nutritive compounds that are purported to optimize warfighter performance, preserve foods and increase food quality are highly reactive in complex food matrices. Stabilizing and encapsulating technologies such as hydrogels could prevent the degradative effects of processing and storage conditions on such compounds, as they are rendered ineffective if they degrade during processing or storage. A hydrogel is a networked structure that is capable of swelling and holding a large amount of water while forming a 3-dimmensional protective network to “trap” and protect molecules of interest until they are delivered to the desired destination (i.e. gastrointestinal tract). Historically, intelligent and selective hydrogels have been synthetically produced, but did not have Generally Recognized as Safe (GRAS) status. The novel peptides used to create these hydrogels are produced from electrostatic peptides found in human muscle, one rich in negatively charged glutamic acid. These hydrogels can be customized to the characteristic of the compound and/or matrix to offer extended diffusivity control and accommodate individual compounds and/or food matrices. The properties of the gels can be tuned to specific parameters to impact diffusion and degradation, resulting in control of release and compound protection. Here, we report the characterization of novel hydrogels that vary in ratio, concentration and pH to study the effects of change in properties and functionalities with two oppositely charged compounds of interest included in production loading. Mechanical, diffusivity and degradation rates will be measured under ambient, stored and processed conditions. AGFD 218 Bioactive compounds present in karela peel extract [Momordica charantia]: Potential inhibitors of advanced glycation endproducts (AGEs) and implications in diabetes type 2 patients Bishambar Dayal2,1, dayalb77@gmail.com, Michael A. Lea1, Varun Dobariya2,1, varunrk87@gmail.com, Parul Bhalala2,1, knnera sahithi2,1, Bhoomi Patel2,1, Samitha Roy2,1, Chirag Navadia2,1, Priyank Chauhan2,1, Aayushma Shah2,1, Yeswanth Attoti2,1,

Precious Antwi2,1. (1) Microbiology, Rutgers New Jersey Medical School, Newark, NJ (2) Medicine, Rutgers Univ. NJ Medical School, Princeton Jct, NJ Diabetes mellitus type 2 is a chronic metabolic disorder that currently affects 29 million Americans and is predicted to double within the next 25 years. While the major causes of diabetes are unknown, recent studies have focused on dietary factors that may be involved in this disease. It is characterized by hyperglycemia and insulin resistance causing, non-enzymatic glycation of proteins, where glucose in the bloodstream attaches itself onto proteins creating a glycated protein with compromised function. The increased protein glycosylation the pathologic consequences of advanced glycation end products (AGEs) implicated in type-2 diabetes, cardiovascular disease, degenerative diseases arthritis, Alzheimer’s disease, end-stage renal disease, neuropathy, cataract formation can be prevented if the reactive intermediates of early glycosylation products are pharmacologically blocked. A highly reactive methylglyoxal (MGO), a potent cytotoxic formed due to chronic raised glucose levels in the blood is about 20,000 times more reactive than glucose. Previously we have shown okra seeds and curcumin polyphenolics can trap MGO and counteract protein glycation. Present studies describe whether Karela (Momordica charantia) peel extract (KPE) also has similar MGO trapping properties. The anti-glycation activity of Karela Peel extracts (KPE) was studied by modifying BSA, HSA with MGO and analyzed via fluorescence spectroscopy and AGE-associated changes in protein concentration measured via Nano drop-UV-Vis. Comparative inhibitory activity showed: okra seed extract ( 70%), metformin (80%) and aminoguanidine (70%), and KPE (50-55%) . MGO trapping experiments with KPE exhibited the formation of adducts as elucidated with OSE previously. Briefly, 200 µL KPE was added to MGO (100µl), 50µl (C2H5)3N, and 50µl CH3COOH and microwaved for 40 seconds. This was resolved and analyzed by analytical and preparatory TLC in the solvent system CHCl3:CH3OH (6:3.75 v/v), Rf = 0.73, Rf= 0.24. UV-visible Nano-drop KPE [λmax=226 nm, 275 nm, 326 nm], RM [λmax= 265 nm, 400 nm]. The MGO scavenging and anti-glycation properties of karela peel have clinical relevance for preventing complications associated with Type II diabetes. KPE when combined with biguanides and okra seed, has a synergistic effect in reducing glycation, making it a potential anti-diabetic agent. The Chemically engineered encapsulated Karela Peel nanoparticles will be helpful in elucidating their role in Nanomedicine. AGFD 219 Phenolic compounds accumulation in wild and domesticated cladodes from Opuntia spp.: Their relation with changes in their metabolism Anne Negre-Salvayre2, Francoise Guéraud3, María del Socorro Santos Díaz4, Ana P. Barba de la Rosa1, apbarba@ipicyt.edu.mx. (1) Inst. Potosino de Investigación Científica y Tecnológica A.C., San Luis Potosi, Mexico (2) INSERM UMR 1048, Toulouse, France (3) INRA/UPS/INPT Toxalim, Toulouse, France (4) Faculty of Chemistry, U. Autónoma de San Luis Potosí, Mexico Opuntia spp. is widely distributed in America and the highest richness of wild species are found in Mexico where since prehispanic times, cacti are used as folk medicine and young cladodes are eaten as vegetable (nopalitos). Due to climate changes and the increasing arid zones and declining water availability, Opuntia spp. is gaining importance as food and feed resource. O. ficus-indica is the most domesticated species and the most important crop in agricultural economies of arid and semiarid areas worldwide. During domestication process, the Opuntia morphological characteristics were favoured, changes in colour, shape, flavour, texture and quantity and quality of mucilages but changes at molecular level are almost unknown. We have analysed and characterized the phytochemical composition of cladodes from wild and domesticated Opuntia species. LC-MS/MS was used to identify six phenolic acids (gallic, coumaric, 3,4-dihydroxybenzoic, 4-

hydroxybenzoic, ferulic, and salicylic acid), and only one wild species contained all six compounds. Five flavonoids (iso-quercitrin, isorhamnetin-3-O-glucoside, nicotiflorin, rutin, and narcissin) were found in all species analysed but nicotiflorin was the predominant compound followed by narcissin. We analyzed raw and processed Opuntia cladodes and changes on phytochemicals were observed, indicating that it should take into consideration the type of cladode processing to preserve their nutritional quality. Recent studies showed that wild and domesticated species could be classified according to the presence of minor compounds that are present only in wild (kaempferol 3-O- arabinofuranoside) or domesticated (quercetin 3-O-rhamnosyl-(1-2)-[rhamnosyl-(1-6)]-glucoside) species. This information could be very useful for authentication of Opuntia species and the identification of species with the highest potential as sources of compounds with nutritional and therapeutic properties. Analysis revealed that enzymes required for monolignol biosynthesis were well represented in the wildest Opuntia species, which correlates with the observation that this species has the highest phenolic compounds accumulation. We have shown that Opuntia species may protect against the development of oxidative stress-associated diseases, such as atherosclerotic lesions in apoE knock-out mice, or against the cytotoxicity of lipid oxidation products in a cellular model of colon cancer via their antioxidant properties. AGFD 220 Metabolic and microbiome innovations for improving phenolic bioactives for health Kalidas Shetty1,2, kalidas.shetty@ndsu.edu, Dipayan Sarkar1,2. (1) Dept of Plant Sci., North Dakota State Univ., Fargo (2) Global Inst. of Food Security and Int’l Ag., Fargo, ND Phenolic bioactives from food plants have relevance for countering and managing diet-linked chronic diseases such as type 2 diabetes and its complications. Tapping into the diversity of plant and fermented food systems globally we have integrated innovative metabolic and food microbime strategies to improve functional phenolic bioactives targeting type 2 diabetes and its complications. The diversity of food systems and fermented food microbiome integrated with metabolic biotransformations has led to optimizing new range of bioactive phenolic profiles that can be integrated into contemperory food systems while also better integrating cultural preferences and choices. Such metabolic and microbime strategies provide more realistic widening of functional phenolic profiles that can be targeted against specific health targets and delivered through more prefered food options or ingredients. Critical in the optimization of plant metabolic systems that are amenable for food microbiome-driven transformation are stress driven metabolic pathways that are stimulated to counter redox breakdown and phenolic responses appear critical in this regulatory control. Focus on regulatory control points provides a more systems based rationale to optimize plant metabolic responses which can then be integrated with fermentation through optimized microbiomes. Such innovations help widen the profiles of phenolic bioactives for design of functional ingredients across wide food systems landscape and integrates a range of tranditional food systems. AGFD 221 Absorption, distribution, metabolism and excretion of orange juice flavanones in endurance trained athletes Alan Crozier, alan.crozier44@gmail.com. Nutrition, U. of California, Davis A diet rich in fruit and vegetables is a major factor in the maintenance of good health and in part, these effects are mediated by plant-derived (poly)phenolic compounds. Understanding the fate of these compounds in the body is key to elucidating their mode of action in reducing chronic disease incidence. This talk focuses on using UPLC-HR-MS to investigate the absorption, distribution, metabolism and excretion of flavanones after the ingestion of orange juice by endurance-trained athletes before and after cessation of training for 7 days, with emphasis on events occurring in the proximal and distal

gastrointestinal tract that impact on plasma pharmacokinetics and urinary excretion of flavanone metabolites and catabolites. AGFD 222 Safety of cocoa flavanol intake in healthy adults Javier Ottaviani, jottaviani@ucdavis.edu. Mars, Inc, Davis, CA Evidence from dietary intervention trials supports the concept that the intake of polyphenol bioactives can provide beneficial effects in humans. However, the amount of polyphenol ingested in many intervention trials often exceeds the average, habitual dietary intake of these bioactives in most populations. In this context, it is important to investigate whether or not the long-term intake of dietary polyphenols poses risks for human health and wellbeing. While increasing the consumption of fruit and vegetables, i.e. polyphenol-containing foods and beverages would intuitively seem to be safe and even recommended, there’s a paucity of data regarding the potential risks of high-polyphenol diets. Furthermore, safety and toxicity studies of polyphenols in animals are likely of limited use, due to novel insights that indicate significant differences in the spectrum of polyphenol metabolites in humans and rodents. In this context, we aimed at investigating the safety profile of a particular group of dietary polyphenols, the cocoa flavanols (CF), in humans. To accomplish this, healthy middle-aged adults consumed CF at different intake amounts and intake durations, while changes in blood pressure (BP), platelet function, metabolic parameters, liver function and adverse events (AEs) were assessed. The results demonstrate that the daily consumption for 12 weeks of up to 2000 mg of CF did not affect BP, platelet function, liver panels, or metabolic markers. Participants (49 out of 132; 37%) reported AEs during the study, however, the AEs recorded were classified as mild in severity, and none was causally linked to the consumption of CF. Collectively, we show that the consumption of up to 2000 mg of CF daily is well tolerated by healthy adults. However, considering the structural diversity of dietary polyphenols, the extrapolation of information on the overall safety of other polyphenols based on the data provided here should only be undertaken with caution. AGFD 223 Polyphenols from fenugreek: Wellness and medicinal uses Dilip Ghosh, dghosh@optusnet.com.au. R&D, Nutriconnect, Sydney, New South Wales, Australia Fenugreek, or Trigonella foenum-graecum Linn. (Leguminosae) is one of the oldest known leguminous vegetable/plant with dietary and medicinal uses. Its seeds are the most frequently used part of the plant in a variety of diseases in Indian, Middle Eastern and Mediterranean areas. In past decades, more than 50 chemical constituents have been isolated and purified from fenugreek seeds. This includes wide range of phytochemicals including carbohydrate (mucilaginous fiber, galactomannan), proteins, alkaloids (trigonelline and choline), flavonoid glycosides (vicenin 1), furostanol glycosides (trigoneoside Ib), free amino acids (4- hydroxyisoleucine, arginine, lysine, histidine), saponins (Diosgenin, and yuccagenin), vitamins and mucilage. One of the phytoconstituents that is present in abundance in fenugreek seeds is glycoside. These include a variety of furostanol and flavonol glycosides. Furostanol glycosides are known to be responsible for androgenic and anabolic and anti-inflammatory and anti-melanogenic properties whereas flavonoid glycosides possess platelet aggregation inhibition and anti-oxidant properties. All these ingredients have a broad spectrum of biological activities including antibacterial, anti-inflammatory, insulinotropic, antidiabetic, hypocholesterolemic, antifertility and anticancer activity. Standardized fenugreek seed extract (SFSE) contained the Trigoneoside 1b (76%) and vicenin-1 (14%), water-soluble flavonoids have been reported to have potent radio-protectant, antioxidant, anti-inflammatory and metal chelating activities. SFSE-G (glycoside) might acting by increasing testosterone secretion by interstitial cells (leydig cell) of the testis and also showed anti-fibrotic efficacy executed through induction of Nrf2, which in turn may modulate anti-inflammatory molecules,

inhibit fibrogenic molecules and decreased apoptosis to ameliorate bleomycin induced pulmonary fibrosis. AGFD 224 Flavonoids in onion beef soups: Stability, reactivity and potential health benefits Mingfu Wang, mfwang@hku.hk, Yueliang Zhao. Food and Nutritional Science Program, School of Biological Sciences, The Univ. of Hong Kong The vegetable/meat soups are popular in our diet for their appealing taste and nutritional value. More recently, the health benefits of their nutrients and phytochemicals, such as flavonoids found in vegetables, are well recognized. However, the presence of flavonoids in foods including soups subjected to thermal processing would very likely translates into a cascade of complex chemical reactions. In foods, several fundamental reactions including Maillard reaction, lipid peroxidation and caramelization are of critical importance, contributing significantly to thermal generation of flavor and color, nutritional change, and formation of toxic/beneficial components. Flavonoids were originally considered to simply act as antioxidants to modulate oxidation processes associating with the above reactions. In recent years, emerging evidence tends to support the notion that certain flavonoids could exhibit probably more important roles pertinent to their nucleophilic activity. Thus, these flavonoids might directly interact with electrophilic intermediary compounds that arise at different stages of the Maillard and/or lipid peroxidation reaction to form novel chemicals which may affect the potential health benefits of the final food products. Here we report the stability and chemical change of quercetin, a major flavonoid of onion in beef soup, and the induced new bioactivity. This research helps to figure out the reactivity and bioactivity change of quercetin and related compounds under real food thermal processing, providing guidance for similar type of phenolic compounds. It also help us to discover new bioactives from soups and fully enjoy the health benefits of soups. AGFD 225 Effect of phenolic compounds on sugar metabolism: Mechanism of protection against developing type 2 diabetes Gary Williamson, g.williamson@leeds.ac.uk. Univ. of Leeds, UK Flavonoids and phenolic acids are naturally-occurring bioactive compounds from plants, often found in high amounts in many foods and beverages. Fruits, including berries, vegetables, coffee, tea and cocoa are particularly rich sources. Despite many epidemiological and intervention studies on polyphenol-rich foods showing reduction in risk of developing heart disease and diabetes, exact mechanisms of action remain difficult to define. The long-term health risks of excess dietary sugar consumption remains a controversial topic in nutrition. Some of the deleterious effects of dietary sugar have been linked to high blood glucose “spikes” following a meal or beverage, which are more extreme and uncontrollable in subjects with metabolic syndrome. We propose that certain phenolics can attenuate the absorption of sugars from the gut, and so protect against the consequent damaging cellular effects of high glucose such as mitochondrial dysfunction and disruption of NO metabolism. Data from in vitro and from human intervention studies in vivo support this hypothesis. In addition, some phenolics can also protect against the effects of high glucose directly, leading to potential mechanistic synergy. This provides a link to explain why consumption of some phenolic-rich foods can reduce the risk of developing type 2 diabetes. AGFD 226 Infrared imaging of cotton fiber bundles and products Michael Santiago, michael.santiago@ars.usda.gov, Doug Hinchliffe, James E. Rodgers. Southern Regional Research Center, Agricultural Research Service, USDA, New Orleans, Louisiana Infrared imaging is gaining attention as a technique used in the examination of cotton fibers and its products. This type of imaging combines spectral analysis with spatial resolution to create visual images that examine sample composition and distribution. An FTIR microscope equipped with Focal Plane Array detector (FPA) and a single reflectance

accessory was employed to examine cotton fibers undergoing secondary cell wall development, and to visualize the distribution of this developmental process in a cotton fiber bundle. Observed changes to the C-O bending region mirrored changes in the fiber cell wall development and maturity. The single reflectance FPA technique was also employed to examine treatment of cotton fibers products. Changes in C-H and O-H bands followed cotton treatments that targeted surface waxes and other non-cellulosic materials. Our results suggest that infrared chemical imaging can be used to asses properties of fiber bundles and cotton products. AGFD 227 In situ synthesis and application of silver nanoparticles as an antimicrobial agent for cotton fibers Krystal R. Fontenot, krystal.fontenot@ars.usda.gov, Sunghyun Nam, Brian D. Condon. USDA ARS SRRC, Opelousas, Louisiana Silver systems release positively charged silver ions (Ag+), when in aqueous media, that disrupts negatively charged surfaces of bacterial membranes, thus resulting in bacterial death. Its antimicrobial utility is not limited to wound dressings, burn wounds, or wipes but also extends to sportswear, socks, etc. However, the use silver presents concerns due to its ability to leach out of systems; hence the need for durable silver systems. Silver nanoparticles (AgNP) have favorable antimicrobial properties since they have a smaller size, shape, a higher surface area, tunable chemical and physical properties, and are less likely to be resistant against different bacterial strains. Herein we propose the synthesis of silver nanoparticles embedded into the microfibril structure of cotton fibers, which yields a durable silver nanoparticle source. The in situ synthesis of silver nanoparticles on bleached and scoured cotton fibers (BSCF) required (i) swelling, (ii) ion exchange, and (iii) reduction to produce silver nanoparticle cotton fibers (AgNPCF), which are stable after a ten-month evaluation without any shifts in its absorbance wavelength or surface charge. Characterization of the untreated fibers (BSCF) and treated silver nanoparticle fibers required techniques such as ultraviolet visible spectroscopy, attenuated total reflectance infrared spectroscopy, field emission scanning electron microscopy, tunneling electron microscopy, and neutron activation. Both ultraviolet visible spectroscopy and attenuated total reflectance infrared spectroscopy indicated the AgNP were synthesized on the surface of the cotton fibers. Furthermore, surface analysis via infrared and microscopy testing of the AgNPCF indicated the AgNP are not abundantly present on the surface of the fibers and are present within the fibrillar structure. The AgNPCF have a concentration as high as 7000 ppm, as determined by neutron activation, and are durable after fifty accelerated launderings with an 8% reduction in silver nanoparticles. The antibacterial activity of the AgNP fiber after laundering (0, 5, 15, 30, 40, and 50X) shows the fibers are able to inhibit and eliminate Escherichia coli and Staphylococcus aureus bacterial strains, and retain its antibacterial properties after accelerated launderings. The utility of the AgNP on cotton fibers for antibacterial applications is promising due to its durability and efficacy to eliminate bacterial strains after accelerated laundering. AGFD 228 Alkaline extraction of residual hemicellulose in dissolving pulp and its properties Chaehoon Kim2, chkim5220@gmail.com, Thomas Floyd1, Trevor Treasure1, Stephen Kelley2, Sunkyu Park2. (1) Eastman Chemical Co., Kingsport, TN (2) Dept of Forest Biomaterials, North Carolina State Univ., Raleigh During the cellulose derivatization process, hemicellulose is known as the main reason for the deterioration of final product quality and processability problems such as poor filterability, increased viscosity, and discoloration. Therefore, dissolving pulp with high cellulose purity and reactivity is required for the production of cellulose derivatives. Typically less than 1.5% of residual hemicellulose is required for cellulose acetate grade to avoid the haze and color formation. However, the detailed mechanism of deteriorating issue is

not fully understood and it is only known by practical experience. In this work, residual hemicellulose was extracted from dissolving pulp by two-stage alkaline extraction and its chemical and structural characteristics were analyzed. It was found that refining treatment and cold-temperature extraction enhanced hemicellulose extraction. Compared to the extraction from unrefined dissolving pulp at a room temperature, hemicellulose extraction yield was improved up to four times. Their effects on the carbohydrate composition and molecular weight of extracted hemicellulose were studied. The findings from the study will provide useful information for the dissolving pulp industry and for all over the field of biomass utilization. AGFD 229 Multifunctional chitosan-based nanocoatings: Stopping oxygen and fire with renewable materials Jaime C. Grunlan, jgrunlan@tamu.edu. Texas A M Univ, College Station, TX Thin films of fully renewable and environmentally benign electrolytes, cationic chitosan (CH) and anionic phytic acid (PA), were deposited on cotton fabric via layer-by-layer (LbL) assembly in an effort to reduce flammability. CH-PA films created at pH 6 were thicker and had 48wt% PA in the coating, while the thinnest films (with a PA content of 66 wt%) were created at pH 4. In a vertical flame test, fabrics coated with high PA content multilayers completely extinguished the flame, while uncoated cotton was completely consumed. Micro combustion calorimetry showed that pH 4 solutions reduced cotton’s total heat release by 76%. This superior performance is believed to be due to high phosphorus content that enhances the intumescent behavior of these nanocoatings. These results demonstrate the first completely renewable intumescent LbL assembly, which conformally coats every fiber in cotton fabric and provides an effective alternative to current flame retardant treatments. High oxygen barrier was achieved with chitosan, polyacrylic acid (PAA) and montmorillonite (MMT) clay. LbL assembly of ten ‘quadlayers’ of CH/PAA/CH/MMT (< 100 nm thick) on polylactic acid [PLA] and PET films, commonly used for food packaging, reduced the oxygen transmission rate (OTR) of PLA and PET films by two orders of magnitude under dry conditions. At 38°C and 90 % RH, the OTR of 500 mm PLA was reduced from 50 to 4.6 cc/(m2 day atm), which is lower than 179 mm PET film under the same conditions. This high gas barrier is believed to be due a to a nanobrick wall structure present in this thin film, where clay platelets act as bricks held together by polymeric mortar. These assembled thin films are also very transparent, which combined with ambient processing and the use of renewable and food contact approved ingredients, makes this a promising foil replacement technology. AGFD 230 Anti-flammable properties of casein with phosphorus and nitrogen containing flame retardants on cotton by layer-by-layer self assisted coating processing Sechin Chang, sechin.chang@ars.usda.gov, Brian D. Condon, Jade Smith. USDA ARS SRRC, New Orleans, Louisiana Flame retardant behavior has been prepared by the layer-by layer assemblies of kaolin/casein with inorganic chemicals on cotton fabrics. Three different kinds of cotton fabrics (print cloth, mercerized print cloth, and mercerized twill fabric) were prepared with solutions of mixture of BPEI, urea, diammonium phosphate (dibasic), and kaolin/casein. Layer-by-layer assemblies for flame retardant properties were applied by the pad-dry-cure methods and each coating formula was rotated by 10-50 layers. It was to assay their effectiveness to resist flame propagation on treated fabrics of different constructions using 45 degree angles (ASTM D1230-01) and vertical flammability test (ASTM D6413-08) methods. In most of cases char lengths of fabrics that passed the 45 degree angle and vertical flammability tests were less than 50% of original length and after-flame and after-glow times were less than one second. We tested the extent of char produced by untreated and treated fabrics at 600 degree C by thermogravimetric analysis and limiting oxygen indices (LOI, ASTM D2863-09). All untreated

fabrics showed LOI values of about 18% oxygen in nitrogen. LOI values for the three types of treated fabrics were greater than 26%. In addition to the treatment of the desired products their structural characterizations by FT-IR and SEM methods will be shown. AGFD 231 Non-targeted chemometric detection of adulterated olive oils by flow injection mass spectrometric fingerprints Du Lijuan1, bibojuanjuan@163.com, Weiying Lu1, Liangli L. Yu2. (1) Food Science and Technology, Shanghai Jiaotong Univ., Shanghai, China (2) Univ of Maryland, College Park, MD Detection of economically motivated adulteration in food is important to protect consumers’ interest. Flow injection mass spectrometric (FIMS) fingerprints combined with chemometrics approaches, including principal component analysis (PCA), partial least-squares-discriminant analysis (PLS-DA) and partial least-squares regression (PLSR) were tested in detecting olive oils adulterated with another cheaper edible oil. PCA combined with FIMS was able to differentiate olive oils from their adulterated counterparts. The recognition and prediction rates were nearly 100% for classifying olive oil and the olive oil adulterated with as low as 5% other edible oils by multi-class PLS-DA, indicated that FIMS fingerprints coupled with PLS-DA could effectively could effectively authentic olive oil and different adulterated plant oil in olive oil. In addition, PLSR model with a high coefficient of determination and low root-mean-squared error of prediction was able to detect the level of each adulteration obtained between each pair of pure and adulterated olive oils. The results indicated that the FIMS combined with chemometrics might be an effective and rapid approach to differentiate olive oils adulterated with other edible oil. AGFD 232 Characterization of uranium exposure in sheep grazing near abandon uranium mines on the Navajo reservation Andee R. Lister, arl87@nau.edu, Jani C. Ingram. Chemistry & Biochemistry, Northern Arizona Univ., Flagstaff, AZ During the Cold War era, uranium ore was mined on the Colorado Plateau, which overlaps with the majority of the Navajo Nation. There were various mining sites all across the Navajo Nation including Cameron, AZ where open pit mining occurred. Our research is an investigation of uranium contamination of sheep on the Navajo Nation collected near Cameron, AZ. Navajo rely on sheep as part of their traditional diet and political economy. Consequently, the purpose of this research is to characterize uranium exposure and accumulation with respect to sheep grazing on or near abandoned uranium mine sites. The request to do this research was made from the communities of Cameron and Leupp. Collection of sheep organs and tissues was accomplished in collaboration with these communities. The sheep organs, meat/muscle, and bones samples were analyzed using an inductively coupled plasma mass spectrometry (ICP-MS). Initially, sheep exposed to uranium near the mine sites in Cameron was compared to a control group that graze in areas that were not mined (Leupp, AZ). Statistically, the results indicate there were relatively similar levels of uranium in the meat and soft tissue of sheep from Leupp, and Cameron. Consequently, Leupp and Cameron will be compared to an additional control site off the reservation from Eager, AZ. The results will be used to develop policy for the Navajo Nation with respect to contamination of traditional foods. AGFD 233 U.S. Dairy Forage Research Center (DFRC) condensed tannin NMR database Wayne Zeller, wayne.zeller@ars.usda.gov, Paul Schatz. U.S. Dairy Forage Research Center, USDA-MWA, Madison, WI Retrieval of specific spectroscopic data from scientific publications remains a challenge, even in the internet age. To address this difficulty, spectroscopic databases have been generated to aid researchers in rapidly retrieving of required information. This presentation will describe the generation and use of a searchable database containing solution-state

nuclear magnetic resonance spectroscopy (NMR) data for flavan-3-ol monomers and condensed tannin (CT) dimers, trimers and tetramers obtained from the literature to 2015. This compilation of data contains and is searchable by structure, molecular formula, degrees of polymerization of the CT, 1H and 13C chemical shifts, and Reaxys database search number. Citations for all literature references used in this database are also provided. We envision that this database will be valuable resource for scientists working in the field of condensed tannin research. The database will be periodically updated so that new NMR data information will be incorporated as it becomes available, typically on a yearly basis. The database is available, free, for use from the US Dairy Forage Research Center website. AGFD 234 Detecting and distinguishing among type 1 and type 2 Shiga toxins in human serum Christopher J. Silva2, christopher.silva@ars.usda.gov, Melissa L. Erickson-Beltran2, Craig B. Skinner2, Stephanie A. Patfield2, Xiaohua He1. (1) USDA-ARS, Albany, CA (2) Agricultural Research Service, US Dept of Agriculture, Albany, CA Shiga toxins, also known as verotoxins, are a major virulence factor associated with Shiga toxin producing Escherichia coli (STEC). STEC are the E. coli responsible for many of the serious foodborne outbreaks of disease. We have developed a sensitive and specific mass spectrometry-based method of detecting Shiga toxins. We describe a multiple reaction monitoring-based method of detecting and quantitating tryptic decapeptides derived from the non-toxic B subunits of Shiga toxins. We generated an artificial gene encoding a single protein that, upon digestion with trypsin, yields a set of relevant peptides. When this protein is labeled with 15N, these peptides can be used as internal standards to identify and quantify Shiga toxins. This approach can be used to quantify and distinguish among the known type 1 and type 2 Shiga toxins in the low attomole range in complex media. Human serum contains a protein human amyloid protein P (HuSAP) which binds to type 2 but not type 1 Shiga toxins. HuSAP confounds the detection of the most potent (type 2) Shiga toxins in human serum. Our approach can be used to readily detect both type 1 and type 2 Shiga toxins in human serum, where other methods would fail. Intact Shiga toxins are digested with trypsin prior to analysis, so the need to analyze intact toxins is eliminated by this approach. This analysis is rapid and can be accomplished within five hours. AGFD 235 Optical probe for the detection of a spoilage indicator in shrimp Roberto A. Federico Perez, rfederic@vols.utk.edu, Ziling Xue. Chemistry Dept, Univ. of Tennessee, Knoxville Bacterial breakdown of tryptophan in seafood produces indole, which is used to assess shrimp freshness. By the FDA standards, 25-49 µg of indole/100 g of shrimp is indicative of slight decomposition. Several protocols are available for indole determination by GC, HPLC, and colorimetric methods. However, they rely on expensive instrumentation and extensive indole extraction. We have developed a doped polymer film as a probe for the colorimetric detection of indole. p-dymethylaminobenzaldehyde is embedded in an ethyl cellulose film and deposited onto a glass substrate. A visible red color is developed upon exposure to indole, which can be spectroscopically monitored. Parameters affecting probe response were determined by means of simplex optimization, giving a limit of detection (LoD) of 0.03 µg/mL. This LoD can be used for analysis at concentrations <25 µg of indole/100 g of shrimp upon extraction from the matrix. Our method is coupled to a simpler extraction of indole from shrimp by petroleum ether. This approach shows potential as a rapid test for evaluation of shrimp quality. AGFD 236 Fate and transport of electronic waste degradation products in soil and water Spencer Moller, smoller@css.edu, Allen Chaparadza. Coll. of St. Scholastica, Duluth, Minn. Approximately 40 million metric tons of electronic waste (e-waste) are produced

globally each year, and on average 13 percent of that waste in weight is recycled, the rest ends up in dumpsites and landfills. This work investigated the effects of electronic waste on plants (alfalfa, radish, green beans, spring wheat and tomatoes) grown on simulated electronic dumpsites. After a short period, 5-90 days, it was observed that leached metals (Zn, Cu, Pb) and dioctyl phthalate, a plasticizer, were absorbed by plants at the production of the cotyledon. Green beans had an uptake rate of 20 ppm g-1 day-1, 1 ppm g-1 day-1 and 2 ppm g-1 day-1 for iron, zinc and copper respectively. Alfalfa exposed to 10 ppm dioctyl phthalate showed stunted growth and very distinct brown edged leaves as compared to positive control plants. These distinct color changes and stunted growth may be due to mutations caused by the uptake of dioctyl phthalate at the germination stage. Exposure of tomatoes, radish and spring wheat to 10 ppm dioctyl phthalate delayed growth and flowering production by 30% as compared to control plants. AGFD 237 Magnetic-Encoded fluorescent multifunctional nanoprobes for multiplex pathogenic bacteria assay Erqun Song, eqsongswu@gmail.com. Coll. of Pharmaceutical Sciences,, Southwest Univ. , Chongqing, China The effective monitoring or determination of multiplex pathogenic bacteria simultaneouls is very necessary and important for the solving some serious public issues (such as food safety control) caused by various pathogenic bacteria. In comparison to the conventional batchwise analysis model, a strategy that achieves simultaneous detection of multiple targets from complex samples could offer several advantages, including high-throughput, short assay time, and low cost. In this study, by employing quantum dots(QDs) and Fe3O4 nanoparticles as optical and magnetic components respectively, a series of fluorescent-magnetic multifunctional nanospheres with different magnetic susceptibility were constructed based on of self-assembly by metal coordination interaction. As pathogenic bacteria can cause serious infectious diseases, which threatens the health or even life of human beings. Then aptamers corresponding to specific pathogenic bacteria were coupled to the above-mentioned FMMNs to generate magnetic-encoded fluorescent multifunctional nanoprobes (MFMNprobes). Based on the MFMNprobes, three different kinds of pathogenic bacteria, S. typhimurium, Vibrio parahaemolyticus, Staphylococcus aureus, could be separated one by one from complex sample and then subjecting fluorescent detection in few minutes. The MFMNprobes based analysis strategy for multiple bacteria is simple, accurate, sensitive, and rapid, which hold the great potential in some pathogenic bacteria related important field like food safety control, clinical diagnosis and so on. AGFD 238 Normpack-The Swedish code for food packaging materials since year 1981 Kristina Salmen, kristina.salmen@innventia.se. Normpack c/o Innventia AB, Stockholm, Sweden The Normpack system is based on self-assessment. This means that Normpack helps its members to take the legal responsibility for food contact materials . This help is provided in the form of advice, training and various tools and guides for interpreting regulations. The group’s operational framework is defined by the Normpack Norm, a summary of the requirements and rules that Normpack works with. The Normpack Norm covers Swedish and European legislation. Individual materials and items can be awarded a Normpack certificate, which means that Normpack has gone through the contents of the product in question and carried out a third-party review to confirm that tests, reports and evaluations have been completed and documented in accordance with the applicable legislation contained in the Normpack Norm. There are currently more than 500 products with Normpack certificates. All these are listed in Normpack’s open Certificate Catalogue in which customers can search for suitable products and be linked to professional suppliers. The Normpack trade and industry group was

founded in 1981 at the initiative of Swedish industry. Today, the group has around 200 members who represent every stage of the value chain: the producers of raw materials, materials and products, the food industry and the wholesale/retail trade. AGFD 239 Lycopene a panacea for sustainable man power for agricultural production in Nigeria: Determination of lycopene from water melon (Citrullus lanatus) Sylvia Okonkwo, sylocs70@yahoo.com. Dept Pure Industrial Chemistry, Anambra State Univ., Ihiala, Nigeria Man power is one the most important factors that can enhance and sustain agricultural production in Nigeria. The age bracket of 40 years and above is the group that are engaged in farming in Nigeria. This age group are prone to diseases such as high blood pressure, cancer, cardiovascular diseases and this is why they die prematurely since their life expectancy has declined. Lycopene found in water melon which can be used for its medicinal value was extracted, analysed and quantified. Water melon was peeled and the reddish flesh ground and oven-dried to make a paste. Lycopene was extracted using ethyl acetate. The crude product was obtained by simple distillation. The lycopene crystals were obtain through crystallization of crude product by adding a mixture of benzene and boiling methanol. Further purification was done using thin-layer chromatography using silica gel as adsorbent, followed by recrystallization using a mixture of benzene and boiling methanol. Identification was done using UV spectroscopy and the primary chemical test for lycopene using sulphuric acid which changes the colour to indigo blue. Also, few crystals were dissolved in acetone, after successive addition of 5% solution of sodium nitrate and 1M sulphuric acid, the colour disappears. The quantity of extracted lycopene was weighed and found to be 1.62mg per 50g water melon paste. Lycopene can be produced in commercial quantity which can be consumed by this age group as supplement. This will aid to reduce high death rate and enhance their life span which is one of the factors that can increase Agricultural productivity. AGFD 240 Enhancement of catalytic activity and stability of crude Laccase extract in Silica Sol-Gel Jagpreet K Gill1, jagpreet.gill@mail.mcgill.ca, Valerie Orsat1, Selim Kermasha2. (1) Bioresource Engineering, McGill U., Sainte-Anne-de-Bellevue, Quebec, Canada (2) Food Science Agr. Chem., McGill U., Sainte-Anne-de-Bellevue, Quebec, Canada The research work was aimed at the development of an efficient method for the encapsulation of laccase extract, obtained from Coriolus hirsutus, in silica sol-gel matrix. The entrapment matrix was assessed in terms of its encapsulation efficiency (EE%), residual laccase specific activity and other kinetic parameters, protein leakage and enzyme reusability as well as its storage stability. The experimental results showed that the encapsulation of laccase resulted by an enhancement of its catalytic activity, with a residual specific activity of 320% and an EE of 90%. As an assessment of the matrix stability, as indicated by the protein release profile, a maximum leakage of 20.6% was obtained after a period of 24h at 25οC. In addition, the encapsulated laccase demonstrated a relative residual specific activity of 82.7% after 5 continuous enzymatic reaction cycles. The encapsulation of laccase also enhanced the storage stability of its activity, with a residual enzymatic activity of 102.7% as compared to 56.5% for the free one, after 6 weeks of storage at 4οC. The kinetic studies indicated that the Km value was 0.73 and 4.55 µmol for the free and encapsulated laccase, respectively, with a corresponding Vmax value of 41.26 and 311.10 µmol/mg protein/min and a catalytic efficiency (kcat) of 56.9 and 63.7 min-1, respectively. The overall findings suggest that the silica sol-gel could be an appropriate matrix for the encapsulation of laccase and would promote the potential use of the enzyme in a wide range of biotechnological applications, including the food industry.

AGFD 241 Stabilization and protection of retinyl palmitate in policosanol oleogels Yixing Tian1, ytian@iastate.edu, Nuria Acevedo2. (1) Food Sci. and Human Nutrition , Iowa State U., Ames (2) Food Sci. and Human Nutrition, Iowa State U., Ames Retinyl palmitate (RP) is widely used as vitamin A supplement. However, RP photosensitivity limits its use in food and cosmetic products. All-trans RP (100% bioactivity) photostability was tested in policosanol oleogels (PCO) with and without addition of α-tocopherol (0.1%. 2%, and 5%, w/w). The objective of this study was to investigate the effect of policosanol gelator and α-tocopherol contents on the photostability of RP in PCO matrixes after UVA (365 nm) irradiation. Three policosanol concentrations (7%, 10%, and 12%, w/w) in liquid soybean oil were used for oleogel preparation. RP was incorporated onto the PCO in concentrations of 0.04%, 0.1% and 1% w/w, with and without the addition of α-tocopherol. The rheology behavior of the PCO was studied by conducting oscillatory stress sweep test after one week of PCO preparation. Low resolution NMR was used to study matrix mobility through the measurement of spin-spin relaxation times (T2) using CPMG sequence in PCO. Thermal properties of PCO were analyzed by DSC, including melting point, gel temperature and enthalpy. The all-trans RP content was analyzed by normal phase HPLC after 0.5, 1, 2, 3, and 4 days of UVA (365 nm) irradiation. It was found that PCO efficiently protected RP from UVA-mediated degradation. The remaining RP activity in PCO significantly decreased within the first 0.5 day of UVA irradiation and decreased slowly after that. Over 75% of RP activity remained after 4 days of UVA irradiation while RP activity in liquid soybean oil was only 12%. HPLC analysis showed that cis-RP, with less than 75% all trans-RP activity, was formed only in liquid soybean oil after 2 days of UVA irradiation, while it was not found in PCO. The results suggested that PCO blocked the energy absorption from UVA and further dampened the UVA mediated photoirradiation of RP (ionic photodissociation and free radical reaction) due to matrix immobilization. With the increase of policosanol content, matrix mobility decreased (T2 increased) in the oleogel system which correlated very well with the increase in oil binding capacity, gelling/melting temperature and retention of RP activity. As expected, the addition of α-tocopherol had a synergistic effect with PCO on the inhibition of RP degradation. PCO was shown to be a promising matrix to efficiently protect RP from photodegradation. AGFD 242 Rationale behind the near-ideal catalysis of Candida antarctica Lipase A (CAL-A) for highly concentrating ω-3 polyunsaturated fatty acids into monoacylglycerols Zheng Guo, guo@mb.au.dk. Dept of Eng., Aarhus U., Denmark Dramatic decline in the quality and quantity of ω-3 PUFAs from marine resource demands new environmental-friendly technology to produce high quality ω-3 PUFAs concentrates in a better bioavailable form. Accordingly this work demonstrated an exceptionally highly efficient non-aqueous approach that non-regiospecific and non ω-3 PUFAs preferential Candida antarctica lipase A (CAL-A), functioning as a near-ideal biocatalyst, is capable to directly concentrate ω-3 PUFAs from 20-30% in oils to up to >90% in monoacylglycerols form through one step reaction. The rationale behind the experimental observation is justified and the catalytic property and specificity of an ideal enzyme tackling this task are defined. High selectivity and efficiency, excellent reusability of biocatalyst, general applicability for concentrating ω-3 PUFAs from both fish and microalgae oils, simple process for product recovery (e.g. by short path distillation), make this novel approach a highly industrially relevant and with potential application in food and drug industries. AGFD 243 Molecularly imprinted polymers based colorimetric-SERS dual biosensor for the detection of atrazine in foods Bowen Zhao, bowen.zhao@ubc.ca, Xiaonan Lu. Food Sci., U. of British Columbia, Vancouver, Canada Rapid determination of atrazine, a

widely used herbicide, in foods is challenging. We developed a dual biosensor integrating molecularly imprinted polymers (MIPs) with gold nanoparticles (AuNPs)-based colorimetric assay and surface enhanced Raman spectroscopy (SERS). MIPs were synthesized using atrazine as template, methacrylic acid as functional monomer, ethylene glycol dimethacrylate as cross-linker, and 2,2’-azobisisobutyronitrile as initiator by bulk polymerization. MIPs could selectively separate atrazine from foods. Due to the interactions between AuNPs and atrazine, colorimetric assay could rapidly screen atrazine for qualitative analysis. SERS was employed for further quantitative analysis by using the same AuNPs. Raman signals of foods with different atrazine concentrations were differentiated by chemometrics. Three sizes (20, 35, and 50 nm) of AuNPs were synthesized and compared. AuNPs with 50 nm worked best for colorimetric assay while 35-nm AuNPs were most suitable to SERS. Limits of detection and quantification of atrazine = 5 ppb, validating the feasibility of this dual biosensor to determine atrazine in foods. AGFD 244 Chemical defence and novel biosynthetic pathways of phytoalexins in crucifers Quang Huy To, hqt624@mail.usask.ca, M. Soledade C. Pedras. Dept of Chemistry, Univ. of Saskatchewan, Saskatoon, Canada Plants respond to stress using metabolic pathways that involve the production of various secondary metabolites. Phytoalexins are antimicrobial natural products produced in plants elicited with biotic and abiotic stress. These metabolites play an important role in the defence response of plants, and are part of their defence mechanisms. Crucifer plants (family Brassicaceae) are known to produce tryptophan-derived phytoalexins, with more than 45 metabolites discovered to date. In our on-going search for new sources of phytoalexins from crucifers, two cultivated species Nasturtium officinale (watercress), Barbarea verna (upland cress), and a wild species Erucastrum canariense were investigated. Abiotic elicitation of leaves of N. officinale and B. verna led to the production of several metabolites that were not detected in control plants. These metabolites were isolated and their structures were confirmed by synthesis. The metabolites were inhibitory against fungal pathogens, indicating them to be the novel phytoalexins nasturlexins and cyclonasturlexin. In addition, physically damaging leaves of E. canariense elicited a different group of metabolites that were isolated and characterized. Spectroscopic data analysis indicated them to be arabidopsides, a group of galacto-oxylipins that are derived from the jasmonate biosynthetic pathway. Further experiments investigated and correlated the production of these elicited metabolites in E. canariense upon wounding and other types of stress. Finally, biosynthetic experiments using stable isotope labelling suggest that cyclonasturlexin is derived from the tryptophan pathway via brassinin, an important phytoalexin in crucifers, whereas nasturlexins are biosynthesized from phenylalanine via gluconasturtiins and their corresponding isothiocyanates. The potential biosynthetic intermediates of these pathways will be presented and potential alternative pathways will be discussed. The discovery of new biosynthetic intermediates should facilitate the discovery of the corresponding biosynthetic enzymes and genes present in specific crucifer species AGFD 245 RNA-seq reveals insight into the molecular mechanism of biocontol yeast antagonistic against aflatoxigenic Aspergillus flavus Sui-Sheng T. Hua, sylvia.hua@ars.usda.gov. Foodborn Toxin Detection and Prevention (FTDP), USDA-ARS, WRRC, Orinda, CA Next-Generation Sequence (NGS) tool provides a powerful technology to characterize transcriptome for interpreting the functional elements of the genome in living cells. Pichia anomala WRL-076 has been identified as an effective biocontrol yeast. We applied RNA-seq to study the interaction of P. anomala and A. flavus for identifying the genes play important roles in biocontrol mechanism. The temporal transcriptome of P. anomala

in the presence of A. flavus were analyzed in liquid growth medium over a time span of 72 hours. By comparison of yeast gene expression with and without A. flavus, several hundred genes were observed to be differentially expressed. Genes involved in protein phosphorylation, protein kinase, DNA-templated regulation of transcription, and microtubule-based movement, were up-regulated by activating important transcriptional factors. Isocitrate lyase (a key enzyme in glyoxylate and dicarboxylate metabolism) and phophosenlypyruvate carboxykinase (a key enzyme in Citrate Cycle) showed an increased transcriptional level by 24 and 31 fold respectively. Activation of these two enzymes are essential for amino acids and carbohydrate biosynthesis. Cell division regulator genes were expressed 8 fold higher. Experiments were performed to show that P. anomala continued to grow beyond stationary phase. AGFD 246 Here come the potato shock troops: Investigating temporal resistance of potato tubers to microbial infection using antibacterial activity and metabolite profiling of wound-healing tissue extracts from contrasting cultivars Keyvan Dastmalchi1, kdastmalchi@ccny.cuny.edu, Mathiu E. Perez Rodriguez4, Aaron Mychak2, Janni Linn1, Anuradha Janakiraman2, Ruth E. Stark1,3. (1) Chemistry, The City Coll. of NY (2) Biology, The City Coll. of NY (3) CUNY Inst. for Macromoleuclar Assamblies, NY (4) Queensborough Community College, Queens, NY Solanum tuberosum, commonly known as the potato, is a worldwide food staple. During harvest, storage, and distribution the crop is at risk of mechanical damage. Wounding of the tuber skin can also become a point of entry for bacterial and fungal pathogens, resulting in substantial crop loss. Building on the proposal that potato tubers produce metabolites to defend against microbial infection during early stages of wound healing before protective suberized periderm tissues have developed, we assessed extracts of wound tissues from four potato cultivars with different skin morphologies (Norkotah Russet, Atlantic, Chipeta, and Yukon Gold), at 0, 1, 2, 3 and 7 days post wounding, against the plant pathogen Erwinia carotovora and a non-pathogenic Escherichia coli strain which served as a control. For each of the potato cultivars, wound tissue extracts from earlier wound-healing time points (days 0, 1 and 2) displayed notably higher antibacterial activity against both bacterial strains than the later wound-healing stages (days 3 and 7). These results support a burst of antibacterial activity at early time points. Parallel metabolite profiling of the soluble polar and nonpolar extracts along with the corresponding insoluble suberin-enriched tissues was conducted using LC-MS and solid-state 13C NMR spectroscopic methods, respectively. Multivariate analyses revealed distinctions among the metabolite profiles at different wound-healing time points and allowed for identification of potential marker compounds according to healing stage and cultivar. The structures of soluble markers were found within insoluble suberized tissues, which could then be correlated with antibacterial function for the wound tissue extracts. AGFD 247 Disaggregation of amyloid beta peptides by ginnalin A, a glucitol-core containing gallotannin from red maple (Acer rubrum): biophysical, bioanalytical, and cytotoxicity studies Xiaoying Wang2, Hang Ma1, Zhiqiang Li3, Feimeng Zhou2, fzhou@exchange.calstatela.edu, Navindra P. Seeram1. (1) Biomedical and Pharmaceutical Sciences, Coll. of Pharmacy, Univ. of Rhode Island, Kingston (2) Dept of Chemistry, California State Univ., Los Angeles (3) School of Marine Sciences and Biotechnology, GuangXi Univ. for Nationalities, Nanning, China Glucitol-core containing gallotannins (GCGs) are a group of bioactive polyphenols produced only by certain members of the maple (Acer) genus including the red maple (Acer rubrum). In our previous studies on GCGs, including ginnalin A (GA), we reported several bioactivities namely, antioxidant, anti-tyrosinase, anticancer, anti-α-glucosidase, and anti-glycation effects. Herein, we evaluated

the neuroprotective effects of GA and its inhibitory effects on the aggregation of beta amyloid (Aβ). GA (at 5 µM) inhibited the formation of Aβ1-42 fibrils and converted mature fibrils into largely innocuous amorphous aggregates. In addition, a combination of biophysical methods (including surface plasmon resonance, ThT assay, and circular dichroism) were used in conjunction with cellular assays, and molecular dynamics calculations to elucidate the interaction between Aβ peptides and GA. Moreover, GA was studied using surface plasmon resonance for detecting biomarkers of neurological significance in cerebrospinal fluids and biomolecular interactions in neuroblastoma cells. AGFD 248 Computational identification of new ingredients Chris Anderson1,2, chris@20n.com. (1) UC Berkeley, CA (2) 20n, Berkeley, CA To identify new biosynthetically-derived products we have constructed a biochemical modeling and pathway synthesis platform called Act Synthesizer. Act inputs biochemical information from multiple sources and predicts the full list of metabolic products that could be produced through enzymatic synthesis. A suite of target selection tools can then be used to identify useful compounds. Act also facilitates the engineering of organisms to produce the product. This enables the prototyping of new ingredients as flavors, fragrances, and nutritional supplements. AGFD 249 Emerging organism engineering industry Sarah Reisinger, sarah@ginkgobioworks.com. Ginkgo Bioworks, Boston, Mass There is an emerging demand for sourcing plant-derived extracts (nutraceuticals, flavors, fragrances, sweeteners, etc.) from engineered microbes. While recent advances in synthetic biology and metabolic engineering provide feasible approaches to engineering such organisms, commercial success for developing these “cultured” ingredients presents specific challenges. Unlike biofuels, where efforts can be focused on one particular molecule given the enormous market size, cultured ingredients require developing different organism lines in a rapid and low cost fashion. This requires a scalable solution for bio-manufacturing of organisms, which is provided by our state of the art foundry that continues to grow. I will describe how organism development at Ginkgo leverages our foundry to accelerate the design/build/test using specific examples. In particular, I will highlight the value of combining computer-aided engineering software tools, cheap gene synthesis and high resolution-accurate mass LCMS to develop engineered microbes. Finally, I’ll touch on how our improvements in manufacturing organisms lend to opportunities outside of cultured ingredients. AGFD 250 Human design of food and crops June Medford, June.Medford@ColoState.EDU. Dept of Bio., Colorado State Univ., Fort Collins Our food and crops are products of traits that first evolved to serve a function for the plant. As such, our current foods and crops are constrained to those derived from plant competition in fields and forests of nature. The tools and approaches from Synthetic Biology allow us to optimize and redesign biochemical pathways that underlie production of flavors, oils, and starches for human needs, rather than being limited to those derived from plant competition. Moreover, we can redesign and optimize structures that produce products such as oils and juices to produce better and less expensive foods while building towards a sustainable future. AGFD 251 Securing the global food web Michael Koeris, michael.koeris@sample6.com. Sample 6 Technologies, Cambridge, Mass., US Leveraging synthetic biology to construct best-in-class point-of-care pathogen diagnostics for the food industry. Delivering the right performance at the right price through synthetic biology. AGFD 252 Recombinant bacteriophages serve as sensitive bacterial recognition elements Troy C. Hinkley, tch76@cornell.edu,

Sam Nugen. Food Science, Cornell Univ., Ithaca, NY Foodborne pathogens in the US create nearly 9 million infections per year. Contaminated produce wash water contributes to almost half of these infections. We have genetically engineered bacteriophages to serve as a detection system to identify and quantify these bacterial contaminants. Bacteriophages are obligate bacterial viruses that transfer genetic material through attachment and subsequent injection DNA. The bacterial cell’s replication resources are altered to preferentially replicate and express phage DNA, resulting in the overexpression of engineered reporter enzymes. Specifically, the phoA gene (coding for alkaline phosphatase) was added to the coliphage T7 genome to serve as an indicator of bacterial cell populations. A wide variety of substrates are available for phosphatases that allow for colorimetric (pNPP) and chemiluminescent (CDP-Star) detection schemes, among others. Furthermore, two directed base pair mutations were made to increase the activity of our alkaline phosphatase by a factor of 45 times. Another strategy for genetically engineering bacteriophages includes modification of the phage’s protein coat itself. This approach included the fusion of a biotin acceptor tag to the phage capsid. Once the phage is biotinylated, streptavidin coated magnetic nanoparticles exhibit strong binding to the phage and thus allow for rapid separation of complex samples by the application of a magnetic field. This separation step allows for further increases of assay sensitivity. The convergence of these strategies allows for the construction of advanced phage-based diagnostic assays that offer competitive detection limits for limited resource settings. AGFD 253 FDA’s approach to the safety assessment and regulation of food ingredients Robert Merker, Robert.Merker@fda.hhs.gov. FDA, College Park, MD FDA’s regulation of food is defined by the Federal Food, Drug, and Cosmetic Act (the FD&C Act) and our approach to food safety assessment is science-based, case-by-case, and focused on the objective characteristics of the food. The FD&C Act also places a legal burden on everyone in the farm - or laboratory - to table continuum to market food that is safe and lawful. The legal burden imposed by the FD&C Act applies to developers of new food ingredients irrespective of the method used to develop the new ingredient. FDA has several programs through which companies can obtain our safety evaluation and, when required, approval or authorization of ingredients added to food. These programs include Food and Color Additive Petitions, Food Contact Notifications, GRAS Notifications, and Biotechnology and New Protein Consultations. In addition, because the safety and regulatory issues associated with food ingredients developed using innovative methods may not be clear, FDA recommends that developers consult with the agency “early and often” to identify and resolve safety or regulatory issues before a product enters commerce. AGFD 254 Molecularizing the taste of cocoa (Theobroma cacao) Timo D. Stark1, timo.stark@tum.de, Thomas Hofmann1. (1) Food Chemistry & Molecular Sensory Science, TU Munich, Freising, Germany (1) TU München, Neufahrn, Germany Due to its attractive aroma and its typical taste, the fermented and roasted seeds of the cocoa tree Theobroma cacao are enjoyed by consumers as the desirable key ingredient in beverages and chocolate confectionary. Some of the key criteria used to describe the quality of roasted cocoa is its pleasant bitterness, the slight sour taste as well as its typical astringent mouthfeel, which is perceived as a long-lasting puckering, shrinking, rough and drying sensation in the oral cavity and can enhance the complexity and palate length of cocoa products. The sensomics approach (sequential solvent extraction, gel permeation chromatography, RP-HPLC, taste dilution analyses, followed by LC-MS and 1D/2D-NMR spectroscopy and chemical degradation) in combination with untargeted as well as targeted metabolomics using

UPLC-ESI-TOF MS with simultaneous acquisition of low- and high-collision energy mass spectra (MSe) and UPLC-ESI-MS/MS, revealed that, besides the alkaloids theobromine and caffeine, the flavan-3-ols epicatechin, catechin, and oligomeric procyanidins are among the key compounds contributing to the bitter taste as well as the astringent mouthfeel imparted upon consumption of roasted cocoa. In addition, a series of polyphenol glycopyranosides as well as a family of amino acid amides have been identified as key astringent compounds of roasted cocoa. Marker compounds for different processing steps were highlighted. AGFD 255 Influence of caffeine-polyphenol-melanoidin interactions on the bitter taste perception of coffee beverages Oliver Frank1, oliver.frank@tum.de, Thomas Hofmann1. (1) Technical Univ. of Munich, Freising, Germany (1) TU München, Neufahrn, Germany Freshly brewed coffee is appreciated by consumers all over the world because of its stimulating effect, its attractive aroma, and its characteristic taste centering on sourness and bitterness. Although multiple taste active molecules have been identified as coffee components, the sensory significance for coffee quality of one most abundant bitter compound, caffeine, is still unclear. In literature a caffeine-potassium chlorogenate complex is reported which might influence the taste perception of caffeine. Sensory experiments with non-roasted coffee brews showed that no bitter taste is perceivable, although the caffeine concentration in such a coffee exceeded its bitter threshold detection by a factor of more than 20 times. Adding concentrations of 1500 mg/L caffeine to a roasted decaffeinated coffee beverage revealed that none of the sensory panellists is able to distinguish between the decaffeinated beverage and the beverage supplemented with caffeine. To gain more detailed insight into the molecular phenomenon explaining this effect, NMR titration experiments were performed with different binary mixtures of caffeine and chlorogenic acid. These experiments showed the formation of a strong P-P complex indicated by extreme chemical shift differences compared to the single compounds. But the influence on the bitter taste perception caused by the formation of this complex was rather low. Only the isolation of the high molecular weight faction (melanoidins) from coffee and the addition to the caffeine-chlorogenic acid complex in natural concentrations led to a dramatic decrease of the bitterness of such a ternary mixture. This effect could be monitored by NMR where beside the chemical shift differences of the small molecules a strong signal broadening caused by interactions of the caffeine-chlorogenic acid complex with the melanoidins was observable, indicating the formation of a caffeine-chlorogenic aci-mealnoidin complex. AGFD 256 Characterization of key odorants of dark chocolate by means of the sensomics approach Carolin Seyfried, Michael Granvogl, michael.granvogl@tum.de. Chair for Food Chemistry, Technical Univ. of Munich, Freising Bavaria, Germany The sensomics approach, including aroma extract dilution analysis (AEDA), identification experiments on the basis of gas chromatography-olfactometry and gas chromatography-mass spectrometry, quantitation by stable isotope dilution assays (SIDAs), calculation of odor activity values (OAVs; ratio of concentration to the respective odor threshold), and aroma recombination experiments to validate the analytical data, was applied to dark chocolate to characterize its key odorants. 2-Phenylethanol (flowery, honey-like), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), and 2-acetylpyrazine (popcorn-like, roasty) showed the highest flavor dilution (FD) factors during AEDA. Thirty-three compounds with an FD factor ≥ 32 were quantitated. Next, OAVs were calculated revealing 16 odorants above their respective odor thresholds, among them 3-methylbutanoic acid (OAV = 44), phenylacetic acid (37), 2-ethyl-3,5-dimethylpyrazine (21), 3-methylbutanal (13) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4). A reconstitution model,

prepared by mixing the 16 aroma-active compounds with an OAV ≥ 1 in their naturally occurring concentrations with sunflower oil as matrix, showed an aroma profile very similar to the profile of the original dark chocolate, confirming that all key aroma compounds were successfully identified and quantitated. These data for dark chocolate will be compared to the results obtained for milk chocolate. AGFD 257 New insight into the role of flavour precursors upon coffee roasting Tomas Davidek2, tomas.davidek@rdor.nestle.com, Luigi Poisson2, Frédéric Mestdagh2, Imre Blank1. (1) Nestlé Research Centre, Nestec Ltd., Lausanne , Switzerland (2) Nestlé PTC Orbe, Nestec Ltd., Orbe, Switzerland The highly appreciated aroma and taste of coffee is developed during roasting at temperatures higher than 200 °C at which significant changes occur transforming the flavour precursors into aroma and taste active components. From the chemical point of view, coffee roasting is a very complex process as many reactions happen in parallel and compete for precursors and intermediates. Thus to ensure high product quality, a careful control of the roasting parameters based on deep understanding of reaction pathways is required. To extend our knowledge in this area, the contribution of sucrose and selected amino acids to the formation of key aroma compounds in coffee was studied by the means of biomimetic in-bean experiments combined with labeling experiments. For this purpose the natural precursors in coffee bean were replaced by their fully or partially 13C labeled analogs or by a mixture of unlabeled and fully 13C labeled analogs (CAMOLA approach). The origin and reaction pathways of the target odorants were determined from the obtained isotope labeling pattern. AGFD 258 Influence of pre-fermentation apple juice clarification on the chemistry of hard cider Sihui Ma1, sihuima@vt.edu, Andrew Neilson1, Gregory Peck2, Sean F. Okeefe1, Ken Hurley1, Ann Sandbrook1, Amanda Stewart1. (1) Food Sci. and Tech., Virginia Tech, Blacksburg, VA (2) Horticulture, Virginia Tech, Winchester, VA In the US, cider production revenue has increased over 25% annually from 2011 to 2016. The rapid growth of the cider industry coupled with the prominence of traditional craft approach emphasizes the need for research on apple chemistry, processing, and fermentation strategies for cider production. A common problem in cider production is the sulfur off-aroma induced by yeast during fermentation. Fermentation of unclarified juice is often associated with evolution of sulfur off-aromas during white wine production; therefore, pre-fermentation juice clarification is considered to be an important and routine step in white winemaking practice. In cider production, if apple juice is clarified before fermentation, then cider quality may be negatively impacted due to the loss of yeast assimilable nitrogen (YAN) and polyphenols during clarification. YAN utilized by yeast during fermentation and polyphenols involved in the formation of flavor. In this study, three clarification methods, static settling, centrifugation, and pectinase, were applied to York apple juice. Raw and clarified juices were fermented into cider, and the impact of pre-fermentation juice clarification on juice and finished cider chemistry was assessed. The composition of amino acids and polyphenols was analyzed by UPLC with a PDA or QDA detector. Juice clarification by pectinase decreased YAN in the juice (50%), while static settling and centrifugation increased the concentration of most amino acids (83%) in the juice. While all clarification methods lowered the conc. of total polyphenols in the juice (from 60% to 30%) and had various impacts on individual polyphenols in the juice, these changes did not persist into the finished cider. The effect of pre-fermentation juice clarification on the sensory properties of cider warrants further investigation. AGFD 259 Encapsulation of policosanol enriched sugarcane wax for food supplement application Sirin Sittiwanichai1, sirinsitt@gmail.com, Siwarutt Boonyarattanakalin1, Suwatchai

Jarussophon2, Issara Sramala2, Wichchunee Pinket2, Pawinee Pongwan2, Kittiwut Kasemwong2. (1) the School of Bio-Chemical Engineering and Technology , Sirindhorn International Inst. of Tech., Bangkok, Thailand (2) National Nanotechnology Center, Pathum thani , Thailand The main objective of this study is to improve policosanol bioavailability by nanoformulations and encapsulations. Sugarcane wax was extracted from filter muds via supercritical CO2 technique. Ethyl acetate was used to remove impurities (i.g. phytosterol and chlorophyll ). The ratio of the formulation between modified starch (Hi-Cap 100) and maltodextrin was optimized. The emulsion was dried by spray and freeze dryings. The freeze dried powders which consist of 50:50, 75:25 and 100:0 of Hi-Cap 100 to MD ratios, were 847.80±83.22 nm, 745.07±58.64 nm and 495.43±3.51 nm, respectively. The droplet size of spray dried powder was lower than the freeze dried powder. Moreover, polydispersity index of the droplet size does not exceeded 0.3. X-ray diffraction patterns of pure policosanol, pure starch, purified wax, and dried encapsulated powder suggested that the encapsulated powder was not in the complex form after drying. Freeze dried powder has an irregular shape with small fragments, while the spray dried powder has a spherical shape. The encapsulated powder by spray drying has the higher flow rate then freeze drying. AGFD 260 Oxidation of olive oil and canola oil: Applications in organic chemistry Larry Callen, Zachary Van Scyoc, zachary.vanscyoc@gmail.com, Dereck Morelli, derekmorrelli@gmail.com, Matthew Glick, mcglick1@gmail.com. Coll. of the Sequoias, Visalia, CA Using methods of general and organic chemistry, we attempted to determine the cause of short shelf life of a local chef’s oil-based sauce. Before this research, the shelf life of the sauce was approximately two days. We believed the oil constituent of the sauce was undergoing autoxidation, which may or may not have been compounded by other ingredients of the sauce. This oxidation is apparent in the oil as the glycerol’s break down into fatty acids so by tracking the concentration of acid in the mixture, the amount of oxidation can also be tracked. Using various samples of olive and canola oil we attempted to replicate the autoxidation. First we compared olive oil and canola oil separately in the presence of oxygen, water, acid, and acid with iron as a catalyst in an attempt to determine what caused the autoxidation to accelerate. After determining what accelerated the autoxidation, we then attempted to stop the oxidation with consumption safe amounts of EDTA and Vitamin E. We were able to successfully extend the shelf life of the sauce to 4 days using a mixture of EDTA and Vitamin E. AGFD 261 Investigation into the chemical properties of traditional and so-called drug-store varieties of pipe tobaccos and the impact of the US FDA's Substantial Equivalence (SE) rules on the continued marketability of those products John H. Lauterbach, john@lauterbachandassociates.com. Lauterbach Associates, LLC, Macon, Georgia In May 2016, the US FDA issued the so-called “Deeming Regs” to include tobacco products other than cigarettes, moist/dry snuff, snus, and chewing tobacco, which were included in the original tobacco control legislation. Pipe smokers are a very small percentage of US tobacco users. They have a very wide variety of products to smoke ranging from expensive traditional products that are generally only available from tobacconists (or their Internet stores) to much lower cost products that appeal to a wider range of pipe smokers, especially beginning ones. These latter products, sometimes called “Drug-Store“ pipe tobaccos, can be found in many retail locations that sell cigarettes. Such products are highly flavored, generally made with more common tobacco varieties, have higher moisture contents and would not have the strong taste associated with traditional pipe tobacco blend. It is expected that smaller manufacturers will be hard hit by the FDA Substantial Equivalence (SE) rules as they often create new products or modify existing ones.

However, based on SE actions the FDA has taken to date on other types of tobacco products, some of the NSE rulings have not been based on traditional tobacco/smoke toxicology parameters, but have been based on changes in casing and flavoring ingredients and other design features that “raise other questions of public health” (product likely more attractive and/or addictive). Moreover, there is little in the literature on the chemistry and toxicology of pipe tobacco and pipe tobacco smoke. Consequently, we have obtained numerous brand-styles of traditional and “Drug-Store” pipe tobacco and had them analyzed for moisture (oven volatiles), traditional tobacco analytes, humectants, casings, and flavorings. Use of group means and standard deviations for several routine tobacco analytes give examples of the differences between the two groups that will be explored in more detail in the presentation and their implications to “raise other questions of public health”. Traditional pipe tobaccos mean (dwb %) and std. dev. (n=14): alkaloids, 1.95 (0.78); total sugars, 7.35 (3.56); reducing sugars, 6.64 (3.52); nitrate, 0.71 (0.30); chloride, 0.97 (0.35); oven moisture, 9.30 (5.30). “Drug-Store” pipe tobaccos mean (dwb %) and std. dev. (n=11): alkaloids, 1.27 (0.25); total sugars, 16.95 (7.64); reducing sugars, 7.17 (1.61); nitrate, 1.37 (0.54); chloride, 0.77 (0.18); oven moisture, 22.60 (4.04). AGFD 262 Significance of cooking oil to bioaccessibility of DDTs and PBDEs in raw and cooked fish Xiu-Bo Mi2, Yang Su2, Lian-Jun Bao1, baolj@gig.ac.cn, Eddy Zeng1. (1) Jinan Univ., Guangzhou, China (2) Guangzhou Inst. of Geochemistry, Guangzhou, China Impacts of cooking on the occurrence of bioavailable dichloro-diphenyl-trichloroethanes (DDTs) and polybrominated diphenyl ethers (PBDEs) in fish are important for assessing consumers’ potential health risk, but have not been clearly understood. To fill this knowledge gap, the present study examined the bioaccessibilities of DDTs and PBDEs in cooked fish (yellow grouper; Epinephelus awoara) using the Colon Extended Physiologically Based Extraction Test. They increased from 48% to 98% and from 33% to 62%, respectively, with the addition of plant oil to the testing mixtures, but decreased to 83% and 44% in fish cooked with oil. This suggested that cooking oil should be considered as an important factor in mediating the bioaccessibility of organic contaminants during food processing. Human health risk assessment based on bioaccessibility-calibrated concentrations of DDTs and PBDEs in fish showed that the maximum allowable daily fish consumption rates decreased from 32, 77, and 113 g d-1 to 17, 42, and 62 g d-1 for children, youth, and adult, respectively, before and after fish were cooked with oil. These findings indicated that cooking oil may be a significant but largely neglected source of potential health risk to the general population and should be addressed. AGFD 263 Hydrogen peroxide quantitation in complex matrices – A fluorimetric method using Amplex Red Sourav Chakraborty1, scjob2008@gmail.com, Amy L. Hill2, Gautam Shirsekar2, Ahmed Afzal3, Guo-Liang Wang2, David Mackey3, Pierluigi Bonello2. (1) Dept of Chemistry and Biochemistry, Central Connecticut State Univ., New Britain (2) Plant Pathology, The Ohio State Univ., Columbus (3) Horticultural and Crop Science, The Ohio State Univ., Columbus Reactive oxygen species (ROS) are integral component of cellular system. Abiotic and biotic stressors also induce the production and temporary accumulation of ROS in plants, including hydrogen peroxide (H2O2), whereby they can act as secondary messengers/chemical mediators in plant defense signaling. H2O2 acts as a central hub for critical information flow in plants. Despite such key roles in fundamental processes, reliable determination of H2O2 levels in plant tissues is hard to achieve. We optimized an Amplex Red-based quantitation method for H2O2 estimation from plant tissue lysate. The standard limit of detection and quantitation was determined as 6 and 18 picomol respectively. We further quantified constitutive and/or induced levels of H2O2 in three model plants,

Pinus nigra (Austrian pine), Oryza sativa (rice), and Arabidopsis thaliana. Overall, assay sensitivity was in the nmol g-1 FW range. Commonly used additives for H2O2 extraction either degraded H2O2 directly or interfered with the Amplex Red assay. Finally, we measured stability of Amplex Red working solution over one month of storage at – 80 °C and found it to be significantly stable over time. With appropriate modifications, this optimized method should be applicable to a variety of complex tissue matrices. AGFD 264 Dye-Sensitized solar cell for STEM learning Pete Hill, pwhill@aii.edu. General Education, Illinois Inst. of Art, Chicago, IL Building solar cells using natural materials (blueberries, raspberries or any natural dye), covalent components (nano-tungsten powder and acetic acid) and graphite to form an anode-cathode circuit demonstrate electrical circuit design that is used in nature and society. This design technology for alternative energy will continue to rise in demand due to its aesthetic qualities. AGFD 265 Chiral monoterpene profiles of aromatic white wines Mei Song1, songme@oregonstate.edu, Claudio Fuentes2, Athena Loos2, Elizabeth Tomasino2. (1) Food Sci. and Tech., Oregon State U., Corvallis (2) Oregon State U., Corvallis Monoterpenes are volatile compounds in aromatic white wines. Several monoterpenes are chiral and have different isomers. These isomers are non-superimposable mirror images of each other, maintain the same molecular structure and in many instances possess different sensory characteristics. The aim of the study was to evaluate the monoterpene isomer profiles of white wines from diverse grape varieties. 148 wines from eight grape varieties, including Chardonnay, Gewürztraminer, Muscat, Pinot gris, Riesling, Sauvignon blanc, Torrontes and Viognier, were collected from 2012 and 2013 vintages. Seventeen monoterpene isomers: S-(-)-limonene, R-(+)-limonene, (+)-(2R,4S)-cis-rose oxide, (-)-(2S,4R)-cis-rose oxide, (-)-(2R,4R)-trans-rose oxide, (+)-(2S,4S)-trans-rose oxide, (2R,5R)-(+)-trans-linalool oxide, (2R,5S)-(-)-cis-linalool oxide, (2S,5S)-(-)-trans-linalool oxide, (2S,5R)-(+)-cis-linalool oxide, S-(-)-nerol oxide, R-(+)-nerol oxide, R-(-)-linalool, S-(+)-linalool, S-(-)-α-terpineol, R-(+)-α-terpineol, and R-(+)-β-citronellol were identified and quantified by head space-SPME-MDGC-MS. Results from general linear models displayed significant differences for the compounds among the eight grape varieties. Linalool oxide isomers were found to characterize Chardonnay, Pinot gris and Sauvignon blanc wines. α-Terpineol, linalool and linalool oxides isomers are abundant in Gewürztraminer, Muscat, Torrontes and Viognier wines. Linalool oxide and α-terpineol showed higher concentration in Riesling wines. Interestingly, the isomers of each compound had very similar profiles in the same varietal wine. A separation between varieties was achieved in spite of the high variability coming from vintage, region and wine style using discriminant analysis. Group 1 included Chardonnay, Pinot gris, Riesling, Sauvignon blanc and Viognier wines which contained lower concentrations of monoterpene isomers; group 2 comprised of Muscat and Torrontes wines which contained higher concentrations of isomers; group 3 contained only Gewurztraminer wines of which isomer concentrations intermediate in comparison to the other two groups. The different profiles of isomers may be important to the sensory differences in these wines and can be used by the industry as markers of varietal qualities. AGFD 266 Role of roasting conditions in the formation of bioactive chemicals in coffee Joon Kwan Moon2, Masumi Kamiyama3, Takayuki Shibamoto1, tshibamoto@ucdavis.edu. (1) Dept Env Toxicology, 4115 Meyer Hall, Univ. of California, Davis (2) Hankyong National Univ., Gyoung-gi, Korea (Rep. of) (3) Univ. of California, Davis Coffee has been one of the most popular and consumed beverages in the world. Recently coffee has received much attention as the beverage which contains various kinds of beneficial

bioactive chemicals, such as antioxidants. Antioxidant activities of brewed coffees prepared from 12 commercial brands ranged from 63.13 ± 1.01% to 96.80 ± 1.68% at the highest levels tested (500 µg/mL). Generally, the degree of antioxidant activity of the brewed coffee was inversely proportional to the total chlorogenic acid concentration. Total chlorogenic acids in green coffee beans and roasted coffee beans from seven commercial brands ranged from 34.43 ± 1.50 to 41.64 ± 3.28 mg/g and from 2.05 ± 0.07 to 7.07 ± 0.16 mg/g, respectively, indicating that chlorogenic acids degrade into other chemicals by roasting. When green coffee beans were roasted under various conditions, the degree of chlorogenic acid degradations was strongly associated with roasting condition. Moreover, strong antioxidants, such as catechols, were formed from chlorogenic acids by heat degradation, suggesting that chlorogenic acids degrade into some potent antioxidants by roasting. AGFD 267 Trends in coffee and cocoa products and the complexity of described formulations Pill Son1, pson@cas.org, Valerie A. Biehl2, Elizabeth M. Altizer1, Amanda Windhof1, Robert B. McWhirter1. (1) PCO, CAS, Columbus, Ohio, US (2) Marketing, CAS, Columbus, Ohio, US Through the analysis of a curated collection of formulations for various coffee and cocoa products, CAS has investigated trends which allow for rich summarization of the increasing complexity of the various formulations combinations. In this presentation, we will examine a mapping of meta data, including characteristics, physical form, application technique and experimental properties which reveal a set of single formulations resulting in a landscape of the ingredients used in the current coffee and cocoa market as well as new discoveries currently taking place. AGFD 268 Chocolate and coffee: Benefits for heart and mind Joe A. Vinson, joe.vinson@scranton.edu. Chemisry, U. of Scranton, Dalton, PA Chocolate and coffee have several things in common; they contain polyphenols, stimulants, and have both positive and negative health effects. Due to its high consumption, coffee is the #1 per capita source of polyphenols in the USA while chocolate, which is very high in polyphenols, is number three. Among all ages coffee provides 64% of the caffeine in the US daily diet. Recent meta-analyses and short-term intervention studies showed that chocolate had multiple benefits for the heart including triglycerides reduction and HDL increase, improving insulin sensitivity, a decrease in both inflammation and blood pressure. Moderate coffee drinking reduces stroke risk and both chocolate and coffee consumption lower all-cause mortality risk and cardiovascular risk. Both coffee and chocolate reduce risk of mortality following an initial heart attack. Chocolate consumption is associated with a lower risk of cognitive decline over 2 years. Cocoa improves cognitive function in both healthy and mild cognitively-impaired elderly by a number of tests, and dark chocolate improves working memory performance of healthy sleep-deprived young subjects. Increases in brain blood flow are the hypothesized mechanism of chocolate’s effect. Coffee in a dose-response meta-analysis reduced the risk of cognitive disorders. Caffeine intake reduced the risk of probable dementia or global cognitive impairment in US women. Caffeine's mechanism is complicated but polyphenols in coffee also have a cognitive benefit. What are the negatives of coffee and chocolate? In pre-diabetics and diabetics coffee with caffeine adversely affects glucose tolerance.

Thus decaffeinated coffee should be consumed rather than caffeinated. Chocolate in both three and six year epidemiological studies caused weight gain in a dose-response manner. Cocoa has the least calories and the most polyphenols among the commercial chocolate products and is the preferred source. The amount of polyphenols in chocolate bars can be relatively assessed by the % cocoa solids on the label after fat is taken into account. AGFD 269 FTIR analysis of gasses emitted during roasting coffee Samuel Amanuel2, amanuels@union.edu, Palma Catravas3, Joanne D. Kehlbeck1. (1) Chemistry Department, Union College, Schenectady, NY (2) Dept. of Physics Astronomy, Union College, Schenectady, NY (3) Electrical and Computer Engineering, Union College, Schenectady, NY We roasted first grade Yirga-Chefe Ethiopian coffee beans in a Linkam heating stage specially modified to fit the beans, accommodate their expansion and contain the gasses emitted during roasting. Time and temperature evolution of the gasses were monitored using a FTIR Microscope in a reflection mode with an MCT detector. Care was taken to focus the IR beam in the chamber, but not directly on the coffee beans, to analyze the emitted gasses only and to prevent modulation in the signal due to physical movement of the beans as they expand and contract during the roasting. Changes in the IR absorbance spectra showed that the beans emit water, carbon dioxide and volatile organic compounds during the roasting process. Carbon dioxide evolves at early stages even at low roasting temperatures but does show variation from sample to sample. In contrast, the CH bands (3000-2800) consistently emerge only after the temperature has reached 160 °C regardless of sample or the length of the roasting time. Above 200 °C, both bands (CH stretch and carbon dioxide) change in steps perhaps echoing the number of cracks in the beans and their oxidation. AGFD 270 Identification of coffee constituents with beneficial effects on cholesterol metabolism Veronika Somoza, veronika.somoza@univie.ac.at, Wiebke Hoffmann. Nutritional and Physiological Chemistry, Univ. of Vienna, Austria Epidemiological data supports an association between high levels of high density lipoprotein (HDL) cholesterol and lower cardiovascular risk. Results from clinical trials over the past decade have shown a link between moderate coffee consumption and higher levels of HDL cholesterol, although the molecular mechanisms for how coffee or its constituents regulate HDL metabolism are yet largely unknown. HDL plays an essential role in plasma lipid transport. It provides a reservoir of C apolipoproteins, which are required for the metabolism of chylomicrons and very low density lipoproteins (VLDL), and acts as a scavenger of surplus unesterified cholesterol from these lipoproteins. HDL is also the major vehicle for the transport of cholesterol from peripheral cells to the liver for cholesterol catabolism and excretion. This mechanism explains the protective role of high HDL in cardiovascular events. The here presented paper will review clinical data on the efficacy of coffee consumption in reducing plasma HDL. Moreover, mechanistic in vitro data on individual coffee constituents regulating cellular targets of HDL metabolism, transport and excretion will be presented. This data provide novel insights into how coffee constituents may help to raise and/or maintain beneficially high plasma HDL levels.

mark August 20-24, 2017 on your calendar for the 254th ACS National Meeting in Washington DC

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Schedule of AGFD Technical, Business, Planning, and Social Activities

Sun 5:00-7:00pm Mon 12:00-1:00pm

Mon 5:00-8:00pm Mon 8:00-10:00pm

Tues 12:00-1:00pm Tues 6:00-8:00pm

AGFD General Posters & Reception Future Programs

Executive Committee Meeting Sci-Mix

Business Meeting AGFD Chair Reception

Moscone Center – West Hall Hilton Union Square – Yosemite A Hilton Union Square – Yosemite A Moscone Center Hilton Union Square – Yosemite A Bluestem Brasserie – 1 Yerba Buena La.