The Relative Influence of Location and Tree Morphology on Allanblackia parviflora Oil Stability Properties

OALib · 2026-01-01

Vegetable oils are increasingly valued for their nutritional and industrial applications, which has driven interest in underutilised tree oil crops such as Allanblackia parviflora.This study aimed to evaluate the relative influence of tree morphology, location, and ecological zone on the oil stability properties and fatty acid composition of A. parviflora seed and kernel oils in Ghana, with implications for domestication and breeding.Oils were extracted from kernel (dehulled seed) and whole seed samples obtained from 157 trees across 16 communities spanning three ecological zones.Free fatty acid content and peroxide values were determined, and their relationships with tree morphological traits, oil yield, soil properties, community, and ecological zone were assessed.Free fatty acid values ranged from 0.12% -0.50% (mean 0.37%) for kernel oils and 0.12% -0.69% (mean 0.53%) for seed oils, while peroxide values ranged from 1.59 -4.00 meq/kg (mean 2.11 meq/kg) and 2.00 -6.00 meq/kg (mean 3.84 meq/kg), respectively.Although substantial tree-to-tree variation was observed, oil stability indices were not significantly influenced by tree morphology, soil properties, community, or ecological zone.These findings indicate that A. parviflora oil quality is relatively stable across ecological and morphological gradients, suggesting that individual tree selection rather than site-specific factors may be more critical for breeding and domestication programmes.The results provide a scientific basis for selecting superior trees to enhance the commercialisation and sustainable development of A. parviflora as a highvalue indigenous oil crop.

Fire severity and organic matter interactions drive post-fire mobilisation of metals in an oxalate-rich Eucalyptus forest

SSRN Electronic Journal · 2026-01-01

Characterization and Spatial Influence of Protein Content and Phytochemical Properties of <i>Allanblackia</i> <i>parviflora</i> Kernel and Seed Cakes from Ghana

Food and Nutrition Sciences · 2025-01-01

Seed or kernel cakes (meals) are by-products obtained after the oil has been extracted from plant seeds. Assessing the properties of seed cakes has, over the years, helped in finding an appropriate use for these seed by-products. This study sought to evaluate the protein content, total phenolic compounds (TPC), individual phenolic acids, and the phenolic profiles of Allanblackia parviflora seed and kernel cakes. Both seed and kernel cakes were bulk samples from different trees, representing their respective communities within three (3) ecological zones. The spatial variation of the seed and kernel cake characteristics was therefore evaluated. Protein content was determined by determining the total nitrogen percentage. TPC was determined using the Folin-Ciocalteau method. Individual phenolic acids were determined using both HPLC and LC-MS methods of analysis. The results obtained for kernel protein ranged from 7.8% to 11.4%, with a mean of 10.4%. The seed cake protein content ranged between 3.7% and 4.8%, with a mean of 4.3%. The total phenolic content (TPC) ranged from 35.6 - 61.1 mg GAE/g for kernel cake with a mean value of 53.3 mg GAE/g. Concerning seed cakes, TPC ranged from 22.9 - 44.8 mg GAE/g with a mean value of 35.7 mg GAE/g. Kernel protein and total phenolic content were higher than their respective seed cake protein and total phenolic content. The common individual phenolic acids used as standards were found not to be present in both seed and kernel cakes. However, two prominent peaks suspected to be phenolics appeared after our last standard had eluted. Results from this study suggest that Allanblackia parviflora kernel and seed cakes can be used to feed ruminants.

What are the best cooking methods to retain sulfur-containing compounds in cruciferous vegetables?

Proceedings of The Nutrition Society · 2025-04-01

Observational studies suggest higher intake of cruciferous vegetables (e.g., broccoli, cauliflower, kale) is associated with lower chronic disease risk (1,2) . Glucosinolates (GSL) and cysteine sulfoxides such as S- methyl cysteine sulfoxide (SMCSO) are sulfur-containing compounds found in high amounts in these vegetables (3) . Currently, no data exists on SMCSO levels in Australian-grown cruciferous vegetables and limited data exists for glucosinolates (GSL). The levels of SMCSO retained in cruciferous vegetables after various domestic cooking methods is unknown, and measurement of SMCSO and GSL levels in cooked Australian-grown cruciferous vegetables is limited. This study sought to (1) quantify SMCSO and GSL in Australian-grown cruciferous vegetables and (2) identify the most preferable cooking methods to retain levels in these vegetables. Using liquid chromatography mass spectrometry, we quantified SMCSO and ten GSL in seven cruciferous vegetables before and after steaming. We further quantified levels in broccoli before and after microwaving, stir-frying, and boiling. Each cooking method; steaming (3 minutes), microwaving (2 minutes), boiling (3 minutes), stir-frying (4 minutes); was chosen so vegetables remained firm and not overcooked to mimic healthy cooking recommendations (4) . Student t-tests were used to compare the differences in raw and steamed levels for all vegetables, and analysis of variance with Tukey post-hoc assessed the differences in raw and cooked broccoli (i.e., steamed, microwaved, boiled, stir-fried). Overall, SMCSO contributed greater dry weight (0.6–1.9%) than total GSL combined (0.3–1.2%). SMCSO levels from lowest to highest were Chinese cabbage < white cabbage < cauliflower < kale < red cabbage < broccoli < Brussels sprouts (6–19 mg/g dry weight [DW]) and GSL levels were cauliflower < Chinese cabbage < red cabbage < kale < broccoli < white cabbage < Brussels sprouts (3–12 mg/g DW). SMCSO increased after steaming (1–24%) in all vegetables except white cabbage (−31%), kale (−18%), and Chinese cabbage (−5%), but only reached statistical significance in Brussels sprouts (+16%, p < 0.05). Most vegetables increased total GSL (ranging 1–34%) after steaming, except kale (−38%) and Chinese cabbage (−8%). Stir-frying and boiling broccoli led to significant losses in SMCSO (−34% and −50%, respectively) and in the two dominant GSL in broccoli; glucoraphanin (−47% and −52%, respectively) and glucobrassicin (−46% and –51%, respectively) (all p < 0.05). We have quantified SMCSO and GSL levels in a selection of Australian-grown cruciferous vegetables (broccoli, kale, Brussels sprouts, cauliflower, red, white, and Chinese cabbages) before and after cooking. SMCSO and GSL levels were relatively stable after light steaming. Additionally, light steaming or microwaving were the most preferable methods to retain SMCSO and GSL levels in broccoli. Boiling or stir-frying broccoli were the least favourable. These results have important implications when estimating intake of these beneficial sulfur-containing compounds.

Large strain micromechanics of thermoplastic elastomers with random microstructures

Journal of the Mechanics and Physics of Solids · 2024-03-27 · 8 citations

Cruciferous vegetables lower blood pressure in adults with mildly elevated blood pressure in a randomized, controlled, crossover trial: the VEgetableS for vaScular hEaLth (VESSEL) study

BMC Medicine · 2024-09-02 · 13 citations

BACKGROUND: Higher cruciferous vegetable intake is associated with lower cardiovascular disease risk in observational studies. The pathways involved remain uncertain. We aimed to determine whether cruciferous vegetable intake (active) lowers 24-h brachial systolic blood pressure (SBP; primary outcome) compared to root and squash vegetables (control) in Australian adults with mildly elevated BP (SBP 120-160 mmHg inclusive). METHODS: In this randomized, controlled, crossover trial, participants completed two 2-week dietary interventions separated by a 2-week washout. Cruciferous vegetables were compared to root and squash vegetables (~ 300 g/day) consumed with lunch and dinner meals. Participants were blinded to which interventions were the active and control. Adherence was assessed using food diaries and biomarkers (S-methyl cysteine sulfoxide (SMCSO, active) and carotenoids (control)). Twenty-four-hour brachial ambulatory SBP and secondary outcomes were assessed pre- and post each intervention. Differences were tested using linear mixed effects regression. RESULTS: Eighteen participants were recruited (median (IQR) age: 68 (66-70); female: n = 16/18; mean ± SD clinic SBP: 135.9 ± 10.0 mmHg). For both interventions, 72% participants had 100% adherence (IQR: 96.4-100%). SMCSO and carotenoids were significantly different between interventions (mean difference active vs. control SMCSO: 22.93 mg/mL, 95%CI 15.62, 30.23, P < 0.0001; carotenoids: - 0.974 mg/mL, 95%CI - 1.525, - 0.423, P = 0.001). Twenty-four-hour brachial SBP was significantly reduced following the active vs. control (mean difference - 2.5 mmHg, 95%CI - 4.2, - 0.9, P = 0.002; active pre: 126.8 ± 12.6 mmHg, post: 124.4 ± 11.8 mmHg; control pre: 125.5 ± 12.1 mmHg, post: 124.8 ± 13.1 mmHg, n = 17), driven by daytime SBP (mean difference - 3.6 mmHg, 95%CI - 5.4, - 1.7, P < 0.001). Serum triglycerides were significantly lower following the active vs. control (mean difference - 0.2 mmol/L, 95%CI - 0.4, - 0.0, P = 0.047). CONCLUSIONS: Increased intake of cruciferous vegetables resulted in reduced SBP compared to root and squash vegetables. Future research is needed to determine whether targeted recommendations for increasing cruciferous vegetable intake benefits population health. TRIAL REGISTRATION: Clinical trial registry ACTRN12619001294145. https://www.anzctr.org.au.

Are diets rich in unsaturated fats associated with decreased average fasting serum insulin concentrations in obese adults living in the United States?

Evidence-Based Practice · 2024-12-24

Soft‐Layered Composites with Wrinkling‐Activated Multi‐Linear Elastic Behavior, Stress Mitigation, and Enhanced Strain Energy Storage

Advanced Engineering Materials · 2024-08-29

Soft elastomeric composite materials constituting of an elastomeric matrix with dilute concentrations of thin, relatively higher modulus interfacial layers are presented and demonstrated to exhibit enhanced strain energy storage together with a bi‐/multi‐linear elastic behavior and stress mitigation ‐ all with little to no weight penalty. In this study, the governing mechanism for these features is revealed to be the activation of wrinkling of the embedded interfacial layers upon reaching a critical strain, thereby amplifying energy storage in both the matrix and the interfacial layers. Furthermore, the energy storage in the composite is substantially greater than the sum of the energy storage of the isolated material constituents. The new features of the composite material behavior can be tailored by the concentration of the interfacial layers, and the elastic properties of the elastomeric matrix and interfacial layers. The results are demonstrated and validated through analytical derivations, finite‐element analysis, and experiments. The analytical expressions provide the ability to quantitatively design and predict the material performance. These soft‐layered composites point to opportunities for expanding these enhancements to networked interlayers, multifunctional interlayers, and viscoelastic elastomeric matrices for viscous damping together with energy storage.

S-methyl-L-cysteine sulfoxide and glucosinolate levels in Australian-sourced Brassica vegetables before and after domestic cooking

Journal of Food Composition and Analysis · 2024-11-27 · 3 citations

Currently no data exists on S -methyl-L-cysteine sulfoxide (SMCSO) levels in Australian-sourced vegetables and limited data exists for glucosinolates. The effect of various cooking methods on the retention of SMCSO and glucosinolates in Australian-sourced vegetables is also limited. This study measured SMCSO and ten glucosinolates in a selection of Australian-sourced Brassica vegetables, both raw and after steaming. We additionally measured SMCSO and glucosinolate levels in broccoli after microwaving, stir-frying and boiling. SMCSO contributed greater dry weight (0.6–1.9 %) than total glucosinolates combined (0.3–1.2 %) in these raw cruciferous vegetables. SMCSO levels from highest to lowest were: Brussels sprouts > broccoli > red cabbage > kale > cauliflower > white cabbage > Chinese cabbage; and glucosinolate levels were: Brussels sprouts > white cabbage > broccoli > kale > red cabbage > Chinese cabbage > cauliflower. Both SMCSO and the ten main glucosinolates quantified were relatively stable after light steaming across all vegetables measured, and after microwaving broccoli. Boiling and stir-frying broccoli led to significant losses in SMCSO and the two dominant glucosinolates, glucoraphanin and glucobrassicin (all p < 0.05). Mild steaming and/or microwaving were preferable in retaining SMCSO and glucosinolates, whilst boiling and stir-frying were least favorable. • S-methyl-L-cysteine sulfoxide (SMCSO) levels are highest in Brussels sprouts. • SMCSO and glucosinolates in Australian Brassica are similar to world levels. • SMCSO and glucosinolate levels are retained after light cooking (mild steaming, microwaving). • Boiling and stir-frying produce the greatest loss of SMCSO and glucosinolates.. • SMCSO constitutes a greater proportion of dry weight (0.6–1.9 %) than glucosinolates (0.3–1.2 %).

An Integrated Triple-porosity Reservoir Modeling Case Study to Evaluate/Improve Well Spacing in Uinta Basin

2023-01-01