No abstract

The concentrations, congener profiles, and phase-specific distribution profiles of 27 polybrominated diphenyl ethers and 10 hydroxylated and 18 methoxylated brominated diphenyl ethers (OH- and MeO-BDEs; later called structural analogues of PBDEs) were determined in surface soil, water, air, and vegetation from the southeastern city of Busan, Korea for 2010-2011. The total PBDE concentrations were 0.18-7.7 ng/g in soil, 6.3-87 pg/L [corrected] in water, 5.3-16 pg/m(3) in air, and 0.06-0.22 ng/g in vegetation. The OH- and MeO-BDE concentrations were lower than the parent PBDE concentrations in soil samples but OH-BDEs were much greater in the water samples and MeO-BDEs were much greater in the air samples. The relative concentrations of the PBDEs and their structural analogues varied depending on the type and homologue of the degradation product, the substituent position, and the characteristics of the environmental medium. In particular, the OH-BDEs were not found in air samples and the OH-penta BDEs were not detected in any of the matrices. The dominance of the ortho-substituted structural analogues found in water and vegetation suggested that they may have natural sources, but different substituent patterns were found in the air and soil samples, suggesting that the structural analogues had different formation mechanisms in these media.

Quality of the cookies substituted with germinated mung bean flour (GMF) to rice flour (RF) to produce gluten-free cookies were investigated in this study. The GMF was used to formulate with the RF to obtain the composite flours with different total protein contents of 6, 9, 12, 15, 18 and 21 (%, d.b). The increase in the substituted amounts of GMF contributed to the lower baking loss, diameter and spread ratio, but the higher thickness and hardness of the cookies as compared to the RF-based cookie. The cookies with more GMF substitution expressed lower lightness (L*) values, but higher redness (a*) and yellowness (b*) values than the others. The cookies substituted with 60% of the GMF (60-GMFC) exhibited similar baking loss, thickness, diameter, spread ratio and lightness values to the wheat flour (WF)based cookies. The total amounts of essential amino acids and the sum of histidine, lysine and methionine of the composite flour-based cookies were 3.90% and 1.64%, significantly higher than those of the RFbased cookie (1.93% and 0.66%, respectively) or the WF-based cookie (1.70% and 0.58%, respectively). As a result, healthy gluten-free cookies could be prepared using the RF with the substitution of the germinated mung bean flour.Keywords Cookie making, germinated mung bean flour, gluten-free food, rice flour, wheat flour.