Total hordatine content in different types of beers

Hordatines are phenolic secondary metabolites typical of barley. Hordatines withstand at least moderate processing, and thus they are also found in barley malts and beer. So far, no published data on the hordatine content has been available in beers or different styles of beer. The aim of this study was to produce information on the total hordatine content in beers and statistically compare the hordatine content of different beer types. In the current study, hordatines were analysed in 208 beers by high‐performance liquid chromatography equipped with a diode array detector (HPLC‐DAD). The average total hordatine content of all beer samples was 5.6 ± 3.1 mg L^?1 as p‐coumaric acid equivalents (PCAE), with a minimum values 0 to a maximum value 18.7 mg L^?1 PCAE. The total hordatine content correlated positively to the alcohol content in lagers, ales, stouts and porters, but not in wheat beers. There was no statistically significant difference in hordatine content in different types of beer, excluding the non‐alcoholic group of beers. It is noteworthy that non‐alcoholic beers also contained hordatines. More research would be needed to understand how parameters, such as mashing, should be chosen in order to achieve maximum recovery of hordatines in wort and beer.     

Improving the signal-to-noise ratio of Faraday cup aerosol electrometer based aerosol instrument calibrations

This study introduces a new bipolar measurement routine for particle number concentration calibrations. In the new routine, singly-charged particles of opposite polarities are measured sequentially with a Faraday cup aerosol electrometer (FCAE). We compared the bipolar routine to the traditional FCAE routine, where particle signal and electrometer offset are measured in turns, by calibrating a single CPC on a wide particle number concentration range (from 1000 to 77,000 cm^?3) with both routines. By increasing the signal-to-noise ratio, the bipolar routine decreases the type A uncertainty of the calibration especially at low particle concentrations. In practice, the new routine enables shortening the measurement times by 80% at the lowest particle concentrations which, in practice, corresponds to hours.

Copyright © 2016 American Association for Aerosol Research     

Polyphenol and vitamin C contents in European commercial blackcurrant juice products

Vitamin C and polyphenol contents (anthocyanins, proanthocyanidins, phenolic acids and flavonols) were analysed in commercial blackcurrant juice products purchased from various European countries (Finland, Poland, Germany, United Kingdom) using HPLC methods. The aim was to study variation between countries, as well as evaluate the intake of polyphenols from commercial juices. There was significant variation in the contents of polyphenols and vitamin C between countries. Expressed as the ready-to-drink beverages, German, Polish, Finnish and British products averaged anthocyanin contents of 38, 32, 12 and 7.5 mg/2.5 dl, proanthocyanidin contents of 27, 24, 10 and 1.2 mg/2.5 dl, flavonol contents of 16, 15, 5.2 & 1.9 mg/2.5 dl and phenolic acid contents of 12, 8.9, 3.7 and 1.5 mg/2.5 dl, respectively. The mean vitamin C content was highest in British (70 mg/2.5 dl) and lowest in Finnish products (15 mg/2.5 dl). The intake of polyphenols from German and Polish ready-to-drink beverages was clearly higher than that from Finnish, and especially, British beverages.     

The role of multi-firm satisfaction in construction project success

Construction project success depends on the multi-firm project organizations involved working together satisfactorily. Yet, satisfaction within multi-firm relationships has rarely been examined as a determinant of construction project success. A pioneering study is carried out to evaluate the extent to which construction project participants’ perception of each other’s performance reflects on the owner’s perception of project success. The data represent 580 performance evaluations carried out among the project owners, project consultants, main contractors and designers. The owner-evaluated performance factors related to the project goals form a dependent variable called Project Success. Dependencies between Project Success and the various performance factors are identified based on Pearson’s correlation coefficients. Dependencies were discovered between Project Success and all owner-related relationships and all but one of the non-owner-related relationships. Preliminary sets of discipline-specific and evaluator-specific success factors are identified. The results support the proposition that satisfaction within both owner-related and non-owner-related relationships is reflected on success. Therefore, researchers and practitioners are encouraged to consider project success in terms of multi-firm satisfaction and to engage with multi-firm performance measurement to better understand the heterogeneous performance factors contributing to multi-firm project success.     

Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus)

The amount of phenolic acids, flavonoids and betalains in Andean indigenous grains, quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus), was determined. The total amount of phenolic acids varied from 16.8 to 59.7 mg/100 g and the proportion of soluble phenolic acids varied from 7% to 61%. The phenolic acid content in Andean crops was low compared with common cereals like wheat and rye, but was similar to levels found in oat, barley, corn and rice. The flavonoid content of quinoa and kañiwa was exceptionally high, varying from 36.2 to 144.3 mg/100 g. Kiwicha did not contain quantifiable amounts of these compounds. Only one variety of kiwicha contained low amounts of betalains. These compounds were not detected in kañiwa or quinoa. Our study demonstrates that Andean indigenous crops have excellent potential as sources of health-promoting bioactive compounds such as flavonoids.