Revista de la Facultad de Agronomía de la Universidad del Zulia

Molecular variation of lipoxygenase-associated genes in grain of commercial Mexican soybean cultivars

2024-03-17T19:40:07+00:00

Lipoxygenase enzymes encoded by the Lox1, Lox2 and Lox3 genes play a crucial role in soybean grain, particularly in the development of off-flavors. Understanding molecular variation within Lox genes is essential for the improvement of soybean organoleptic traits. This study investigated the genetic variation in the internal regions of the Lox1, Lox2, and Lox3 genes in mature grain of commercially grown soybean cultivars in Mexico. Genomic DNA from a diverse panel of Mexican soybean cultivars was analyzed using resequencing techniques and in-silico analysis. Single nucleotide polymorphisms (SNP) within the Lox1, Lox2, and Lox3 genes were identified and characterized. The findings indicated that Lox3 gene displayed lower genetic variability compared to Lox1 and Lox2 genes, specifically, was identified a total of 26 SNPs in the Lox1 gene, 11 SNPs in the Lox2 gene, and 5 SNPs in the Lox3 gene among the examined cultivars. A non-synonymous SNP variant of the C/C genotype located in exon 6 of the Lox2 gene was associated with a destabilizing effect on the lipoxygenase 2 enzyme in the Guayparime S-10 and Huasteca 300 cultivars. These findings provide insights into the molecular variation of lipoxygenase-associated genes in Mexican soybean cultivars.

Physical and sensory quality of coffee dried in three prototypes of greenhouse solar dryers

2024-04-09T20:30:10+00:00

Reducing the drying time of coffee without causing negative effects on cup quality has been the subject of several investigations. The objective was to determine the effect of three variants of a greenhouse-type solar dryer prototype on the physical, sensory and microbiological quality of coffee. The solar dryer prototype with three variants, prototype 1 (P1) greenhouse solar dryer, prototype 2 (P2) solar dryer with air extractor and prototype 3 (P3) solar dryer with air extractor and solar powered heaters, was compared to traditional drying (T0) (cement floor). Drying time, physical grain defects, yield, sensory and microbiological quality were evaluated. The best results were obtained in P3 with a drying time of 52 h (2 ¼ days), with dry parchment coffee beans without primary defects, higher yield in exportable gold coffee (83.24 %), sensory profile of 84.25 points qualified as specialty coffee (with Q Premium grade) and better safety than coffee obtained by traditional drying; demonstrating that the greenhouse type solar dryer with air extractor and solar energy heaters is a sustainable alternative to improve the efficiency of coffee drying while preserving its sensory quality, an essential value for producers to achieve better prices.

Physicochemical, microbiological, and sensory characterization of fresh cheese made with the Amazonian plants Mansoa alliacea and Eryngium foetidum in Pastaza, Ecuador

2024-04-19T17:06:57+00:00

Plants have nutritional properties and beneficial effects on health, so fortifying dairy foods with plants from the Ecuadorian Amazon could produce dairy products with high nutritional values and unique aromas and flavors. This study characterized the physicochemical, sensory, and microbiological properties of fresh cheese made from the Amazonian plants: wild garlic (Mansoa alliacea; (Lam.) A.H.Gentr) and culantro (Eryngium foetidum L.). Cheeses were made with both species (dry sample and ethanolic extract) at 5 % and 25 % under a completely randomized experimental design with a 2³ factorial arrangement, with three replications and 24 experimental units. The physicochemical properties established in the NTE INEN 1528 Standard (moisture, ash, dry matter, protein, fat, pH, acidity, lactose content, lactic acid, and chloride) were determined in the cheeses. Sensory analysis was performed with an untrained panel. Microbiological quality was assessed in the cheese selected in the preference test, according to the NTE INEN 1528 Standard. The treatments affected ash content (3.20 %), pH (5.95), moisture (55.28 %), total solids (42.20 %), and protein (20.84 %). The cheeses QF7 (dry extract of culantro, 5 %) and QF3 (dry extract of wild garlic, 5 %) presented the highest median acceptance, corresponding to "I like it very much", with QF7 getting the highest acceptance (71 %). The fresh cheese presented high protein, fat, and calcium content, as well as adequate microbiological quality, which characterizes it as a caloric and nutritional food.

Characterization of the physicochemical, bromatological properties, and antioxidant activity of powdered sugarcane bagasse

2024-04-19T18:08:14+00:00

By-products are currently considered important foods for human consumption due to their large contribution of bioactive compounds. The objective of the study was to characterize the physicochemical, bromatological, and antioxidant properties of powdered sugarcane bagasse. To obtain sugarcane bagasse powder (PBCA), samples were collected in three artisanal sugar mills in the Junín canton, province of Manabí. The samples were labeled under the codes; M1, M2, and M3. An analysis of variance and Tukey's test at 5 % significance were applied. Statistical significance was determined between the samples evaluated, the results demonstrated a variation in the physicochemical properties: pH (5.96 ± 0.01 – 7.14 ± 0.05); acidity (0.09 ± 0.00 – 0.37 ± 0.00 %); moisture (5.05 ± 0.32 – 9.80 ± 0.68 %) and ash (1.94 ± 0.00 – 4.47 ± 0.02 %), bromatological: crude fiber (13.85 ± 0.11 – 24.39%); protein (0.16 ± 0.00 – 0.86 ± 0.01 %); dry matter (88.52 ± 3.51 – 94.94 ± 0.32%) and fat (0.09 ± 0.00 – 0.13 ± 0.01%), functional and antioxidant compounds: hemicellulose (25.32 ± 0.79 %); cellulose (17.90 ± 0.05 – 26.83 ± 0.20%); lignin (0.31 ± 0.00 – 0.51 ± 0.00 %); water retention capacity (3.27 ± 0.01 – 4.93 ± 0.19 g H₂O.g^-1); antioxidant activity (3.70 ± 0.03 – 9.92 ± 9.12 µmol trolox equivalent.g^-1) and total phenols (2.19 ± 0.00 – 13.35 ± 0.03 mg gallic acid equivalent.g^-1). All samples were microbiologically acceptable. PBCA presented nutritional characteristics of importance for the formulation of products for human consumption.