			Home About us Contact

Whole Seeds (whole + seed)

Distribution by Scientific Domains

Chemistry	80%
Life Sciences	20%

Selected Abstracts

Nutrient utilisation and performance of broilers in response to processed flaxseed dietary levels and vitamin B6 supplementation

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2003
Yingran Shen
Abstract The objective of this study was to determine the effects of processing and dietary inclusion level of flaxseed on broiler performance and nutrient utilisation. Flaxseed was included in the diet fed to day-old broilers for the first 3 weeks as whole seed, ground seed, autoclaved whole seed, ground autoclaved whole seed or whole seed pelleted with the other ingredients, at levels of 0, 100, 120 and 140 g kg,1. Chicks fed the pelleted flaxseed-containing diets had heavier body weights, consumed more feed and had better feed/gain ratios than those fed the other flaxseed-containing diets during the 3 weeks period (P < 0.01). The flaxseed level in the diet also had very significant (P < 0.01) effects on body weight and feed/gain ratio at the end of weeks 1 and 3, with the diets containing 100 g kg,1 flaxseed resulting in better performance than the other flaxseed-containing diets. Among the flaxseed containing diets, the pelleted diets led to higher apparent ether extract digestibilities, with values of 778 and 770 g kg,1 for the diets containing 100 and 140 g kg,1 flaxseed respectively. This better utilisation of ether extract by young broilers may explain the significantly (P < 0.05) higher AMEn (apparent metabolisable energy) value of 2924 kcal kg,1 for the pelleted 140 g kg,1 flaxseed-containing diet. This was 15.4,17.5% higher than for the diets with the same level of flaxseed but provided as raw or autoclaved whole seed. The pelleting of flaxseed allowed an inclusion rate of 100 g kg,1 without any reduction in the performance and nutrient utilisation of broilers. Copyright © 2003 Society of Chemical Industry [source]

A subtilisin-like serine protease essential for mucilage release from Arabidopsis seed coats

THE PLANT JOURNAL, Issue 3 2008
Carsten Rautengarten
Summary During Arabidopsis seed development large quantities of mucilage, composed of pectins, are deposited into the apoplast underneath the outer wall of the seed coat. Upon imbibition of mature seeds, the stored mucilage expands through hydration and breaks the outer cell wall that encapsulates the whole seed. Mutant seeds carrying loss-of-function alleles of AtSBT1.7 that encodes one of 56 Arabidopsis thaliana subtilisin-like serine proteases (subtilases) do not release mucilage upon hydration. Microscopic analysis of the mutant seed coat revealed no visible structural differences compared with wild-type seeds. Weakening of the outer primary wall using cation chelators triggered mucilage release from the seed coats of mutants. However, in contrast to mature wild-type seeds, the mutant's outer cell walls did not rupture at the radial walls of the seed coat epidermal cells, but instead opened at the chalazal end of the seed, and were released in one piece. In atsbt1.7, the total rhamnose and galacturonic acid contents, representing the backbone of mucilage, remained unchanged compared with wild-type seeds. Thus, extrusion and solubility, but not the initial deposition of mucilage, are affected in atsbt1.7 mutants. AtSBT1.7 is localized in the developing seed coat, indicating a role in testa development or maturation. The altered mode of rupture of the outer seed coat wall and mucilage release indicate that AtSBT1.7 triggers the accumulation, and/or activation, of cell wall modifying enzymes necessary either for the loosening of the outer primary cell wall, or to facilitate swelling of the mucilage, as indicated by elevated pectin methylesterase activity in developing atsbt1.7 mutant seeds. [source]

Extraction of favism-inducing agents from whole seeds of faba bean (Vicia faba L var major)

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2005
Jalal Jamalian
Abstract The objective of the present study was to establish a suitable procedure by which favism-inducing glycosides vicine and convicine could be completely removed from whole seeds of faba beans without distorting their shape or reducing their nutritive value. Detoxification procedures carried out were extraction by water or, 10 g l,1 acid solutions (acetic, citric and phosphoric acid) using stepwise or continuous soaking procedures. Three cultivars of the beans were used in the study. In the stepwise soaking procedures, the seeds were soaked in either water or acid solution at 40 °C for different periods while in the continuous flow techniques, the solutions were constantly passed through a seed reservoir under different time,temperature,flow rate conditions. Extraction of vicine and convicine increased with increasing temperature and period of soaking and/or continuous flow of soaking solutions. Neither stepwise soaking nor autoclaving could effectively remove the favism factors from the whole seeds. The best results were obtained with continuous flow soaking in tap water, giving vicine- and convicine-free seeds. The protein contents of treated seeds were only slightly affected and their physical structure remained intact. Thus, it was concluded that the latter procedure was the method of choice for detoxification of dry whole seeds. Copyright © 2005 Society of Chemical Industry [source]

Effect of processing and storage time on in vitro digestibility and resistant starch content of two bean (Phaseolus vulgaris L) varieties

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2003
Perla Osorio-Díaz
Abstract Seeds from two commercial bean varieties were cooked and stored for different times and analysed for chemical composition and in vitro starch digestibility. Parallel portions of cooked seeds were dried at 55 °C, milled and stored as flours. In general, protein and ash contents in both samples did not change with storage time, but statistical differences were shown between the two varieties (p < 0.05). Available starch (AS) contents in flours from the ,negro' variety did not change (p < 0.05) with storage time and, in general, were higher than in ,flor de mayo' samples, whose AS levels decreased during storage. The lower AS in ,flor de mayo' flour could be the consequence of formation of resistant starch due to retrogradation. Samples of whole ,negro' seeds did not show differences in AS content at 0, 24 and 48 h of storage compared with the corresponding flours, but at 72 and 96 h the AS increased in the whole samples. ,Flor de mayo' showed a similar pattern in flour and whole samples, with slightly higher values in the whole seeds. In general, total resistant starch (RS) content in the two varieties was higher in the flours than in ,whole' seeds, a fact that is not easy to explain at present. ,Negro' flour presented an RS content around 65.0 g kg,1, and approximately 55.0 g kg,1 was recorded in ,flor de mayo', with slight changes when storage time increased. Whole ,flor de mayo' showed significant levels of the retrograded portion of resistant starch (RRS), which did not change with storage time (p < 0.05). However, values were lower than in the flours. A pattern similar to that of the ,negro' variety was obtained for ,flor de mayo', since the flour exhibited higher amounts of RRS; however, in this variety, the RRS content in ,whole' samples decreased after prolonged storage. Flours presented higher amylolysis rates than whole samples, and the ease of digestion increased with storage time. Copyright © 2003 Society of Chemical Industry [source]

Batch solvent extraction of flavanolignans from milk thistle (Silybum marianum L. Gaertner)

PHYTOCHEMICAL ANALYSIS, Issue 1 2005
Sunny N. Wallace
Abstract Seeds of milk thistle (Silybum marianum L. Gaertner) contain silymarins and ca. 25% (w/w) of oil. A pre-treatment step involving re,uxing with petroleum ether is usually performed before extraction of the silymarins using organic solvents. This paper compares the extraction of whole and defatted milk thistle seeds in various solvents as a function of temperature. The extraction of whole seeds of milk thistle with water at 50, 70 and 85°C was also examined: the yield of silymarin increased with increasing water temperature. In most cases, ethanol at 60°C recovered the largest quantities of silymarins. However, boiling water proved to be an ef,cient extraction solvent for the more polar silymarins such as taxifolin and silychristin, even when using whole seeds. Extractions of defatted seed meal with boiling ethanol returned maximum yields of 0.62, 3.89, 4.04, and 6.86 mg/g defatted seed of taxifolin, silychristin, silybinin A and silybinin B, respectively. When extracting defatted seed meal with ethanol, yields of taxifolin, silybinin A and silybinin B were, respectively, 6.8-, 0.95-, 1.7- and 1.6-fold higher than when extracting whole seeds. When extracting with boiling water, the yields of silychristin, silybinin A, and silybinin B were 380, 47 and 50% higher for whole seeds compared with defatted seeds. Copyright © 2005 John Wiley & Sons, Ltd. [source]

Endoreduplication in cucumber (Cucumis sativus) seeds during development, after processing and storage, and during germination

ANNALS OF APPLIED BIOLOGY, Issue 3 2009
M. Rewers
Abstract Flow cytometry was used to study endoreduplication in developing, stored and germinating seeds of cucumber (Cucumis sativus). Fruits growing in a commercial seed production field were collected every 7 days, starting 14 days after pollination (DAP) up to 63 DAP (commercial harvest time). Seeds were isolated and the proportion of nuclei with different DNA contents in the whole seeds and in the embryos was analysed. Germination capacity of fresh and dried seeds at 25°C was established. In addition, the same analyses were performed on the seeds after processing (fermentation, drying and cleaning), following 1 and 2 years of storage, and after imbibition for 3, 6 and 12 h. In the young developing seeds, endoreduplication up to 128C occurred but this decreased to 8C by maturity. The proportion of endosperm nuclei was the highest at 21 DAP (30%) and then decreased to below 14% at harvest and 8% after processing. In the mature processed seeds, the majority of embryo nuclei (about 80%) contained 2C DNA; however, about 2% of endoreduplicated (8C) nuclei were still present. Seeds did not show any germination capacity up to 21 DAP; then it gradually increased to reach 100% as early as 49 DAP, 2 weeks before commercial harvest time. The relationship between seed maturity, germination and cell cycle status is discussed. The mean C-value of the seed cells as well as the (4C + 8C + 16C)/2C ratio are recommended as markers of cucumber seed maturity and the advancement of germination/priming (the stage of germination sensu stricto). [source]