The study examined the comparative rutin contents and antioxidant potentials of the two closely related Moringa species: the Ethiopian (Moringa stenopetala) and Indian Moringa (M. oleifera). It is demonstrated that M. stenopetala leaves extract was a far superior (more than five-fold better) antioxidant than M. oleifera. Rutin was the principal constituent of M. stenopetala leaves while the compound was not detected in the leaves of M. oleifera. Quantitative HPLC-based analysis of M. stenopetala leaves revealed the rutin level at a respectable 2.34% ± 0.02% (on dry weight basis), which is equivalent to many commercial natural sources of this highly sought-after bioactive compound. Comparative analysis of rutin in some common herbal tea preparations of M. stenopetala leaves revealed that it is readily extractible with the highest amount obtained (98.8% ± 2.4%) when the leaves (1 g) were boiled in water (200 mL). For a large-scale exploitation of rutin, a fast and economically-viable isolation approach using solid phase extraction followed by crystallization or flash chromatography is outlined. Overall, the Ethiopian Moringa is distinctively different from the Indian Moringa and could be exploited as an industrial source of rutin for nutritional and/or medical uses.

Salt substitutes included chlorides, sulfates and phosphates at 25%, 50% and 100% ionic strength equivalent to a concentration of 1M NaCl. At 100% NaCl substitution, chloride salts provided the most selective environment and sulfates showed no selectivity, whereas phosphates suppressed microbialYgrowth. Substitution of sulfates for NaCl generally increased generation times for both microorganisms. Substitution of KC1 for NaCl at 50%, resulted in more selective growth of L. pluntavum than in those with either KC1 or NaCl alone. KC1 was the only chloride substitute allowing growth of E. cloacae. Substitution of phosphates for NaCl at 50% enabled slow growth of L.plantarum .

Dobbels, T.E.; Katasanidis, E.; Dikeman, Michael E.; and Chambers, Edgar IV (1999) "Effects of post-bleeding vascular infusion of cattle with a solution of sugars, sodium chloride, and phosphates with or without vitamin c on carcass traits, WarnerBratzler shear forces, and patalability," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10. 4148/ 2378-5977.1832 Effects of post-bleeding vascular infusion of cattle with a solution of sugars, sodium chloride, and phosphates with or without vitamin c on carcass traits, Warner-Bratzler shear forces, and patalability AbstractTwo groups of grain-finished, crossbred Charolais steers were utilized to determine the effects of postbleeding vascular infusion on dressing percentages, USDA quality and yield grades, Warner-Bratzler shear force values, and flavor. Nine steers from one group of 18 were infused with a solution containing sugars, sodium chloride, and a phosphate blend (MPSC), and the remaining nine steers served as noninfused controls. Nine in the second slaughter group of 18 were MPSC-infused, and nine were infused with the MPSC solution plus 500 ppm vitamin C (MPSC+C). The MPSC cattle had a 2.9% higher mean dressing percentage (P<.05) than control cattle. Vascular infusion had no effect (P>.05) on Warner-Bratzler shear force or USDA quality and yield grades. Results from a descriptive flavor profile sensory panel showed some significant differences in flavor profile characteristics, but these differences were small and inconsistent. Vascular infusion with MPSC or MPSC+C increased carcass weights, had few effects on USDA quality or yield grades or shear force, and had no consistent effects on flavor profile characteristics of cooked beef. EFFECTS OF POST-BLEEDING VASCULAR INFUSION OF CATTLE WITH A SOLUTION OF SUGARS, SODIUM CHLORIDE, AND PHOSPHATES WITH OR WITHOUT VITAMIN C ON CARCASS TRAITS, WARNER-BRATZLER SHEAR FORCES, AND PATALABILITYE. J. Yancey, M. E. Dikeman, T. E. Dobbels, E. Katasanidis, and E. Chambers IV 1 SummaryTwo groups of grain-finished, crossbred Charolais steers were utilized to determine the effects of post-bleeding vascular infusion on dressing percentages, USDA quality and yield grades, Warner-Bratzler shear force values, and flavor. Nine steers from one group of 18 were infused with a solution containing sugars, sodium chloride, and a phosphate blend (MPSC), and the remaining nine steers served as noninfused controls. Nine in the second slaughter group of 18 were MPSC-infused, and nine were infused with the MPSC solution plus 500 ppm vitamin C (MPSC+C). The MPSC cattle had a 2.9% higher mean dressing percentage (P<.05) than control cattle. Vascular infusion had no effect (P>.05) on W arner-Bratzler shear force or USDA quality and yield grades. Results from a descriptive flavor profile sensory panel showed some significant differences in flavor profile characteristics, but these differences were small and inconsistent. Vascular infusion with MPSC or MPSC+C increased carcass weights, had few effects ...

Infraspinatus (top blade), gluteus medius (top sirloin), and psoas major (tenderloin) steaks were obtained from A-and B-maturity carcasses that had either a high (≥6.0) or normal (≤ 5.7) pH, and either slight or small marbling. The steaks were vacuum aged until either 7, 14, 21, or 35 days postmortem. The steaks were broiled and served to a highly trained flavor-profile sensory panel. Steaks with livery flavor were subjected to gas chromatography/mass spectrometry analyses for flavor compounds. Steaks aged until 7 or 35 days postmortem were analyzed for the 2-thiobarbituric acid reactive substances (TBARS) content to determine lipid oxidation and for myoglobin and hemoglobin concentrations. Thirteen different volatile compounds had greater amounts in steaks with livery flavor. Lipid oxidation of raw steaks was not related to livery flavor, but steak myoglobin concentration was related to livery flavor.

The infraspinatus muscle (top blade) from the chuck clod, the gluteus medius muscle (top sirloin) from the sirloin, and the psoas major muscle (tenderloin) from the loin were obtained from 140 A-and Bmaturity carcasses with either low-Slight or Small marbling and with either normal pH (5.7 or less) or high ultimate pH (6.0 or higher) to evaluate factors that could cause livery flavor in cooked beef. Muscles were aged for 7, 14, 21, or 35 days. A highly trained, flavor-profile sensory panel evaluated charbroiled steaks from these muscles. Approximately 8% of all sensory panelist judgments were scored to have some livery flavor. Numerous statistical interactions were found among traits, which made it difficult to make clear conclusions. In general, marbling and aging time had little direct effect on livery flavor, and livery flavor was not related to raw muscle lipid oxidation.