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05 June 2018 Photo Supplied
Digging up truth South Africa was way different to what you thought
Archaeological excavations in the Wonderwerk Cave, north of Kuruman in the Northern Cape.

Research fellow Dr Lloyd Rossouw from the Department of Plant Sciences at the University of the Free State (UFS) recently published an article in the Nature Ecology and Evolution journal with Dr Michaela Ecker from the University of Toronto as lead author, and Dr James Brink, research fellow at the UFS Centre for Environmental Management. The findings described in “The palaeoecological context of the Oldowan-Acheulean in southern Africa” provides the first extensive paleoenvironmental sequence for the interior of southern Africa by applying a combination of methods for environmental reconstruction at Wonderwerk Cave, which have yielded multiple evidence of early human occupation dating back almost two million years ago.

Where water once was
The Wonderwerk Cave is found north of the Kuruman hills (situated in Northern Cape) a 140m long tube with a low ceiling. The surroundings are harsh. Semi-arid conditions allow for the survival of only hardy bushes, trees, and grasses. But during the Early Pleistocene, stepping out of the Wonderwerk Cave you would have been greeted by a completely different site, the researchers found. Using carbon and oxygen stable isotope analysis on the teeth of herbivores (Dr Ecker), fossil faunal abundance (Dr Brink), as well as the analysis of microscopic plant silica remains (phytoliths) excavated from fossil soils inside the cave (Dr Rossouw), the results show that ancient environments in the central interior of southern Africa were significantly wetter and housed a plant community unlike any other in the modern African savanna. 

What difference does it make?
While East African research shows increasing aridity and the spread of summer-rainfall grasslands more than a million years ago, the results from this study indicate an interesting twist. During the same period, shifts in rainfall seasonality allowed for alternating summer and winter-rainfall grass occurrences coupled with prolonged wetlands, that remained major components of Early Pleistocene (more or less the period between one and two million years ago) environments in the central interior of southern Africa. That means our human ancestors were also living and evolving in environments other than the generally accepted open, arid grassland model.

News Archive

UFS researchers are producing various flavour and fragrance compounds
2015-05-27

 

The minty-fresh smell after brushing your teeth, the buttery flavour on your popcorn and your vanilla-scented candles - these are mostly flavour and fragrance compounds produced synthetically in a laboratory and the result of many decades of research.

This research, in the end, is what will be important to reproduce these fragrances synthetically for use in the food and cosmetic industries.

Prof Martie Smit, Academic Head of the Department of Microbial, Biochemical and Food Biotechnology at the UFS, and her colleague Dr Dirk Opperman, currently have a team of postgraduate students working on the production of various flavour and fragrance compounds from cheap and abundantly available natural raw materials. 

Prof Smit explains that most of the flavours and fragrances that we smell every day, originally come from natural compounds produced mainly by plants.

“However, because these compounds are often produced in very low concentrations by plants, many of these compounds are today replaced with synthetically-manufactured versions. In recent times, there is an increasing negative view among consumers of such synthetic flavour and fragrance compounds.”

On the other hand, aroma chemicals produced by biotechnological methods, are defined as natural according to European Union and Food and Drug Administration (USA) legal definitions, provided that the raw materials used are of natural origin.  Additionally, the environmental impact and carbon footprint associated with biotech-produced aroma chemicals are often also smaller than those associated with synthetically-produced compounds or those extracted by traditional methods from agricultural sources.

During the last four years, the team investigated processes for rose fragrance, vanilla flavour, mint and spearmint flavours, as well as butter flavour. They are greatly encouraged by the fact that one of these processes is currently being commercialised by a small South African natural aroma chemicals company. Their research is funded by the Department of Science and Technology and the National Research Foundation through the South African Biocatalysis Initiative, the DST-NRF Centre of Excellence in Catalysis and the Technology Innovation Agency, while the UFS has also made a significant investment in this research.

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