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Toshihiko Osawa - One of the best experts on this subject based on the ideXlab platform.
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antioxidative pigments isolated from the seeds of phaseolus vulgaris l
Journal of Agricultural and Food Chemistry, 1994Co-Authors: Takanori Tsuda, Katsumi Ohshima, Shunro Kawakishi, Toshihiko OsawaAbstract:Antioxidative activity of Pea Bean extract was examined. A TFA-ethanol extract prepared from red and black Bean seed coat exhibited strong antioxidative activity. To determine the antioxidative role of the pigments in the seed coats, the pigments, RP0 (cyanidin 3-O-β-D-glucoside) and RP1 (pelargonidin 3-O-β-D-glucoside) from red Bean and BP1 (delphinidin 3-O-β-D-glucoside) from black Bean, were isolated. RPO showed strong antioxidative activity in the linoleic acid system at neutral condition (pH 7.0), while RP1 and BP1 exhibited no antioxidative activity at pH 7.0. In acidic conditions (pH 3.0 and 5.0), RP1 and BP1 showed strong antioxidative activity
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antioxidant activity of Pea Bean phaseolus vulgaris l extract
Journal of the American Oil Chemists' Society, 1993Co-Authors: Takanori Tsuda, Shunro Kawakishi, Toshihiko Osawa, Tsutomu Nakayama, Katsumi OhshimaAbstract:Antioxidative activity of Pea Bean (Phaseolus vulgaris L.) extract was evaluated by using a linoleic acid system, and the methanol extract exhibited strong antioxidative activity as measured by the thiocyanate method. The crude methanol extract was partitioned between then-butanol phase (BP) and the water phase (WP). Then, the antioxidative activity of the BP and the WP was determined by using a linoleic acid system. The WP showed strong antioxidative activity, while BP showed only weak activity as measured by the thiocyanate method. Next, the synergistic antioxidative action of WP with α-tocopherol was examined by using linoleic acid and liposome systems. The WP had a synergistic effect with α-tocopherol in both the food model and liposome systems. For purification and isolation of the antioxidative substances of the Pea Bean, preparative high-performance liquid chromatography was carried out with an octadecylsilyl column. Five fractions were collected, and antioxidative activity was determined in a linoleic acid system. Although fraction 1 had strong activity by the thiocyanate method, the purification of this active fraction was difficult; therefore, the partly characterized active fraction was investigated. The contents of total phenolics and sugars were 0.31±0.01 mg/g of fraction 1 and 406.1±0.1 mg/g, respectively. The ninhydrin chromogenic reaction was positive, and the ultraviolet absorption spectral λ max value in distilled water was 264.0 nm, indicating that the water-soluble antioxidative components from Pea Bean may be a new type of antioxidant. Isolation and identification are currently being investigated.
Teshale Assefa - One of the best experts on this subject based on the ideXlab platform.
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improving adaptation to drought stress in white Pea Bean phaseolus vulgaris l genotypic effects on grain yield yield components and pod harvest index
Plant Breeding, 2017Co-Authors: Teshale Assefa, Idupulapati M Rao, Steven B Cannon, Zenbaba Gutema, Matthew W Blair, Paul I Otyama, Fitsume Alemayehu, Belete DagneAbstract:Common Bean (Phaseolus vulgaris L.) is the most important food legume crop in Africa and Latin America where rainfall pattern is unpredictable. The objectives were to identify better yielding common Bean lines with good canning quality under drought, and to identify traits that could be used as selection criteria for evaluating drought-tolerant genotypes. In all, 35 advanced lines were developed through single seed descent and evaluated with a standard check under drought and irrigated conditions at two locations over 2 years in Ethiopia. Grain yield (GY), pod number per m2, seed number per m2 and seed weight decreased by 56%, 47%, 49% and 14%, respectively, under drought stress. Eight genotypes had better yield with good canning quality under drought compared to the check. Moderate to high proportion of genetic effects were observed under drought conditions for GY and yield components compared to genotype × environment effects. Significant positive correlations between GY and pod harvest index (PHI) in drought suggest that PHI could be used as an indirect selection criterion for common Bean improvement.
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participatory plant breeding with traders and farmers for white Pea Bean in ethiopia
The Journal of Agricultural Education and Extension, 2014Co-Authors: Teshale Assefa, Louise Sperling, Belete Dagne, W Argaw, D Tessema, Stephen E BeebeAbstract:AbstractPurpose: This research, conducted in Ethiopia, involved select stakeholders in the variety evaluation process early: to identify a greater number of acceptable varieties and to shorten a lengthy research and release process.Design/methodology/approach: A Participatory Plant Breeding (PPB) approach was used in both on-station and community-based trial evaluations. Farmers, traders and processors evaluated Bean varieties for promotion, considering field performance, culinary characteristics, market value, and canning acceptability.Findings: Within four years, two varieties were identified and recommended for release which were high performing, had excellent consumption and cooking characteristics for local foods, fetched high local market prices and met international canning quality standards.Practical implications: (1) Ethiopian men and women have distinct criteria for evaluating white Pea Beans, the former putting emphasis on marketability, with women focusing on food security issues. Both groups ...
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pod harvest index as a selection criterion to improve drought resistance in white Pea Bean
Field Crops Research, 2013Co-Authors: Teshale Assefa, Stephen E Beebe, Idupulapati M Rao, Juan Cuasquer, Myriam C Duque, M Rivera, Andria Battisti, Margherita LucchinAbstract:Abstract Common Bean ( Phaseolus vulgaris L.) is an important food legume grown in Africa and Latin America, where water deficits frequently reduce grain yield. The objectives of this study were to identify advanced lines of common Bean with superior seed yield under drought, and to identify plant traits that could serve as selection criteria for evaluating drought resistance. Seventy-eight advanced inbred lines (genotypes) were generated by single seed descent and evaluated with the two parents (ICA Bunsi, a white Pea Bean variety and SXB 405, a breeding line) and a standard check (Awash melka) under drought and irrigated field conditions in 2008 and 2009 at Melkassa, Ethiopia. Seed yield, seed number per m 2 , pod number per m 2 and 100 seed weight were reduced by 65%, 34%, 29% and 12%, respectively under drought stress compared to irrigated conditions. Two genotypes (G87, G80) had better drought yield compared with a standard check, and several also responded to irrigation. Pod harvest index (PHI; [dry weight of seed/dry weight of pod at harvest] × 100) was reduced in sensitive genotypes and increased in resistant genotypes under drought stress conditions indicating the importance of remobilization of photosynthates from pod wall to seed. Principal component analysis indicated that the first component including five traits (grain yield, seed number per m 2 , pod number per m 2 , 100 seed weight and PHI) explained 35.7% of the total variation under drought stress. Correlations of PHI with yield (0.43***) and fair heritability (0.48) in drought suggest that PHI would be an effective selection criterion for identifying genotypes with improved drought resistance. Correlated gain in drought yield from selection for PHI would be greater than direct yield selection, due to much better heritability of PHI, and would also contribute to irrigated yield.
Takanori Tsuda - One of the best experts on this subject based on the ideXlab platform.
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antioxidative pigments isolated from the seeds of phaseolus vulgaris l
Journal of Agricultural and Food Chemistry, 1994Co-Authors: Takanori Tsuda, Katsumi Ohshima, Shunro Kawakishi, Toshihiko OsawaAbstract:Antioxidative activity of Pea Bean extract was examined. A TFA-ethanol extract prepared from red and black Bean seed coat exhibited strong antioxidative activity. To determine the antioxidative role of the pigments in the seed coats, the pigments, RP0 (cyanidin 3-O-β-D-glucoside) and RP1 (pelargonidin 3-O-β-D-glucoside) from red Bean and BP1 (delphinidin 3-O-β-D-glucoside) from black Bean, were isolated. RPO showed strong antioxidative activity in the linoleic acid system at neutral condition (pH 7.0), while RP1 and BP1 exhibited no antioxidative activity at pH 7.0. In acidic conditions (pH 3.0 and 5.0), RP1 and BP1 showed strong antioxidative activity
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antioxidant activity of Pea Bean phaseolus vulgaris l extract
Journal of the American Oil Chemists' Society, 1993Co-Authors: Takanori Tsuda, Shunro Kawakishi, Toshihiko Osawa, Tsutomu Nakayama, Katsumi OhshimaAbstract:Antioxidative activity of Pea Bean (Phaseolus vulgaris L.) extract was evaluated by using a linoleic acid system, and the methanol extract exhibited strong antioxidative activity as measured by the thiocyanate method. The crude methanol extract was partitioned between then-butanol phase (BP) and the water phase (WP). Then, the antioxidative activity of the BP and the WP was determined by using a linoleic acid system. The WP showed strong antioxidative activity, while BP showed only weak activity as measured by the thiocyanate method. Next, the synergistic antioxidative action of WP with α-tocopherol was examined by using linoleic acid and liposome systems. The WP had a synergistic effect with α-tocopherol in both the food model and liposome systems. For purification and isolation of the antioxidative substances of the Pea Bean, preparative high-performance liquid chromatography was carried out with an octadecylsilyl column. Five fractions were collected, and antioxidative activity was determined in a linoleic acid system. Although fraction 1 had strong activity by the thiocyanate method, the purification of this active fraction was difficult; therefore, the partly characterized active fraction was investigated. The contents of total phenolics and sugars were 0.31±0.01 mg/g of fraction 1 and 406.1±0.1 mg/g, respectively. The ninhydrin chromogenic reaction was positive, and the ultraviolet absorption spectral λ max value in distilled water was 264.0 nm, indicating that the water-soluble antioxidative components from Pea Bean may be a new type of antioxidant. Isolation and identification are currently being investigated.
Katsumi Ohshima - One of the best experts on this subject based on the ideXlab platform.
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antioxidative pigments isolated from the seeds of phaseolus vulgaris l
Journal of Agricultural and Food Chemistry, 1994Co-Authors: Takanori Tsuda, Katsumi Ohshima, Shunro Kawakishi, Toshihiko OsawaAbstract:Antioxidative activity of Pea Bean extract was examined. A TFA-ethanol extract prepared from red and black Bean seed coat exhibited strong antioxidative activity. To determine the antioxidative role of the pigments in the seed coats, the pigments, RP0 (cyanidin 3-O-β-D-glucoside) and RP1 (pelargonidin 3-O-β-D-glucoside) from red Bean and BP1 (delphinidin 3-O-β-D-glucoside) from black Bean, were isolated. RPO showed strong antioxidative activity in the linoleic acid system at neutral condition (pH 7.0), while RP1 and BP1 exhibited no antioxidative activity at pH 7.0. In acidic conditions (pH 3.0 and 5.0), RP1 and BP1 showed strong antioxidative activity
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antioxidant activity of Pea Bean phaseolus vulgaris l extract
Journal of the American Oil Chemists' Society, 1993Co-Authors: Takanori Tsuda, Shunro Kawakishi, Toshihiko Osawa, Tsutomu Nakayama, Katsumi OhshimaAbstract:Antioxidative activity of Pea Bean (Phaseolus vulgaris L.) extract was evaluated by using a linoleic acid system, and the methanol extract exhibited strong antioxidative activity as measured by the thiocyanate method. The crude methanol extract was partitioned between then-butanol phase (BP) and the water phase (WP). Then, the antioxidative activity of the BP and the WP was determined by using a linoleic acid system. The WP showed strong antioxidative activity, while BP showed only weak activity as measured by the thiocyanate method. Next, the synergistic antioxidative action of WP with α-tocopherol was examined by using linoleic acid and liposome systems. The WP had a synergistic effect with α-tocopherol in both the food model and liposome systems. For purification and isolation of the antioxidative substances of the Pea Bean, preparative high-performance liquid chromatography was carried out with an octadecylsilyl column. Five fractions were collected, and antioxidative activity was determined in a linoleic acid system. Although fraction 1 had strong activity by the thiocyanate method, the purification of this active fraction was difficult; therefore, the partly characterized active fraction was investigated. The contents of total phenolics and sugars were 0.31±0.01 mg/g of fraction 1 and 406.1±0.1 mg/g, respectively. The ninhydrin chromogenic reaction was positive, and the ultraviolet absorption spectral λ max value in distilled water was 264.0 nm, indicating that the water-soluble antioxidative components from Pea Bean may be a new type of antioxidant. Isolation and identification are currently being investigated.
Markus Fischer - One of the best experts on this subject based on the ideXlab platform.
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Marzipan: Polymerase Chain Reaction-Driven Methods for Authenticity Control
2016Co-Authors: Philipp Brüning, Ilka Haase, Reinhard Matissek, Markus FischerAbstract:According to German food guidelines, almonds are the only oilseed ingredient allowed for the production of marzipan. Persipan is a marzipan surrogate in which the almonds are replaced by apricot or Peach kernels. Cross-contamination of marzipan products with persipan may occur if both products are produced using the same production line. Adulterations or dilutions, respectively, of marzipan with other plant-derived products, for example, lupine or Pea, have also been found. Almond and apricot plants are closely related. Consequently, classical analytical methods for the identification/differentiation often fail or are not sensitive enough to quantify apricot concentrations below 1%. Polymerase chain reaction (PCR)-based methods have been shown to enable the differentiation of closely related plant species in the past. These methods are characterized by high specificity and low detection limits. Isolation methods were developed and evaluated especially with respect to the matrix marzipan in terms of yield, purity, integrity, and amplificability of the isolated DNA. For the reliable detection of apricot, Peach, Pea, Bean, lupine, soy, cashew, pistachio, and chickPea, qualitative standard and duplex PCR methods were developed and established. The applicability of these methods was tested by cross-reaction studies and analysis of spiked raw pastes. Contaminations at the level of 0.1% could be detected
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Real-Time PCR Assays for the Quantitation of rDNA from Apricot and Other Plant Species in Marzipan
2016Co-Authors: Ilka Haase, Reinhard Matissek, Philipp Brüning, Markus FischerAbstract:Marzipan or marzipan raw paste is a typical German sweet which is consumed directly or is used as an ingredient in the bakery industry/confectionery (e.g., in stollen) and as filling for chocolate candies. Almonds (blanched and Pealed) and sugar are the only ingredients for marzipan production according to German food guidelines. Especially for the confectionery industry, the use of persipan, which contains apricot or Peach kernels instead of almonds, is preferred due to its stronger aroma. In most of the companies, both raw pastes are produced, in most cases on the same production line, running the risk of an unintended cross contamination. Additionally, due to high almond market values, dilutions of marzipan with cheaper seeds may occur. Especially in the case of apricot and almond, the close relationship of both species is a challenge for the analysis. DNA based methods for the qualitative detection of apricot, Peach, Pea, Bean, lupine, soy, cashew, pistachio, and chickPea in marzipan have recently been published. In this study, different quantitation strategies on the basis of real-time PCR have been evaluated and a relative quantitation method with a reference amplification product was shown to give the best results. As the real-time PCR is based on the high copy rDNA-cluster, even contaminations
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real time pcr assays for the quantitation of rdna from apricot and other plant species in marzipan
Journal of Agricultural and Food Chemistry, 2013Co-Authors: Ilka Haase, Philipp Bruning, Reinhard Matissek, Markus FischerAbstract:Marzipan or marzipan raw paste is a typical German sweet which is consumed directly or is used as an ingredient in the bakery industry/confectionery (e.g., in stollen) and as filling for chocolate candies. Almonds (blanched and Pealed) and sugar are the only ingredients for marzipan production according to German food guidelines. Especially for the confectionery industry, the use of persipan, which contains apricot or Peach kernels instead of almonds, is preferred due to its stronger aroma. In most of the companies, both raw pastes are produced, in most cases on the same production line, running the risk of an unintended cross contamination. Additionally, due to high almond market values, dilutions of marzipan with cheaper seeds may occur. Especially in the case of apricot and almond, the close relationship of both species is a challenge for the analysis. DNA based methods for the qualitative detection of apricot, Peach, Pea, Bean, lupine, soy, cashew, pistachio, and chickPea in marzipan have recently bee...