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Foong M. Koh, Gloria B. McClure, and Paul W. Wilson

In Summer 2003, sorbic acid was detected in a processed Louisiana product that had been shipped internationally. This discovery caused the food product to be rejected by the foreign market since sorbic acid was not declared on the label. The source was eventually traced by an analytical lab to a garlic powder component used in the product. Subsequent evaluations by the lab of fresh and dried garlic products obtained from stores indicated sorbic acid. The presence of sorbic acid suggested that it might either be a contaminant or a previously unreported naturally occurring component of garlic. To determine which was more likely, 12 garlic varieties were planted in Baton Rouge, La., during September 2003 and harvested the following spring. In addition to this harvested garlic, fresh garlic, garlic juice and garlic powder were purchased in May 2004 from three local stores. All these samples plus the original product were analyzed for sorbic acid using spectrophotometry and HPLC methods at the LSU Horticulture Dept. None of the samples contained measurable quantities of sorbic acid except for the original product. Since there appears to be no naturally occurring sorbic acid in garlic, it is likely that at least a portion of the fresh and processed garlic distributed in the U.S. during 2003 may have been adulterated with sorbic acid.

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Desmond G. Mortley, Jun-Hyun Oh, Damicca S. Johnson, Conrad K. Bonsi, and Walter A. Hill

as a result of the discovery that it possessed the highest content of omega-3 fatty acid among several green leafy and succulent vegetables such as spinach, red leaf lettuce, buttercrunch lettuce, or mustard greens ( Alamazan and Adeyeye, 1998 ; Liu

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Diheng Zhong, Hongmei Du, Zhaolong Wang, and Bingru Huang

composition and content of fatty acids in the lipid bilayers of the membrane ( Gigon et al., 2004 ; Yordanov et al., 2000 ). Total lipid content in leaves generally exhibits a decline in response to drought stress in various plant species ( Gigon et al., 2004

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Harbans L. Bhardwaj and Anwar A. Hamama

to those in sprouts of alfalfa, brussels sprout, mungbean, and radish based on literature values for these crops. Given that there is a lack of fatty acid profile of canola sprouts in the literature, we are now reporting the contents of various fatty

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Lyn A. Gettys, Kyle L. Thayer, and Joseph W. Sigmon

herbicides. Products used for natural weed control include acids [i.e., acetic acid (vinegar) and citric acid], oils [clove (eugenol) ( Syzygium aromaticum ), pine ( Pinus sp.), peppermint ( Mentha × piperita ), and citronella ( Cymbopogon sp.)], soaps

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Amy K. Freidig and Irwin L. Goldman

Oxalic acid (C 2 O 4 2− ) is a component of many commonly eaten foods and is of interest as a result of its antinutritive properties. Table beet, a vegetable crop grown for both its roots and leaves, is considered by the National Kidney Foundation

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Yingchao Lin, Dejun Kong, Zhihong Wang, Yi Chen, Zhixiao Yang, Chun Wu, Hui Yang, and Lili Chen

edible oils ( Giannelos et al., 2002 ; Usta 2005 ). Generally, it has been shown that the yield of common tobacco seed oil and its fatty acid profile are influenced by genotype, climatic conditions, and other factors, such as water and fertilizer

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Wiley Carroll Johnson III and Jerry W. Davis

treatment cost, but was needed for optimum performance. Despite these optimized application factors, clove oil efficacy on cool-season weeds remained inconsistent. Pelargonic acid is a naturally occurring fatty acid that has herbicidal properties ( Vencill

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Zhengrong Hu, Erick Amombo, Margaret Mukami Gitau, Aoyue Bi, Huihui Zhu, Liang Zhang, Liang Chen, and Jinmin Fu

unfavorable environmental conditions. Fatty acids can be divided into SFAs and UFAs. UFAs have double bonds (one or more), and more common cis -double bonds help maintain membrane fluidity, which is pivotal for plant survival during cold stress ( Cyril et al

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Yifei Wang, Stephanie K. Fong, Ajay P. Singh, Nicholi Vorsa, and Jennifer Johnson-Cicalese

, 2014 ; Horvat and Senter, 1985 ), blueberries also contain different organic acids, including citric, quinic, malic, and succinic acids that contribute to their unique flavor ( Ehlenfeldt et al., 1994 ). Moreover, they are also known for the rich