Template-Type: ReDIF-Article 1.0 Author-Name: Jan Velíšek Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Karel Cejpek Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 1 - a review Abstract: This review article gives a survey of the generally accepted biosynthetic pathways that lead to water-soluble vitamins in microorganisms, plants and some animals. The biosynthetic pathways leading to the B-group vitamins (thiamin, riboflavin, nicotinic acid and nicotinamide, pantothenic acid, vitamin B6) are described in detail using the reaction schemes, sequences, and mechanisms with the enzymes involved and detailed explanations based on chemical principles and mechanisms. Keywords: Keywords: biosynthesis, B-group vitamins, thiamin, riboflavin, FMN, FAD, niacin, NADH, NADPH, pantothenic acid, coenzyme A, acyl-carrier protein, vitamin B6, pyridoxal, pyridoxol, pyridoxamine, biotin, folates, cobalamins, vitamin B12, vitamin C, L-ascorbic acid, D-erythro-ascorbic acid Journal: Czech Journal of Food Sciences Pages: 49-64 Volume: 25 Issue: 2 Year: 2007 DOI: 10.17221/756-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/756-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200702-0001.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:2:id:756-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ivana Paulíčková Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Jaroslava Ehrenbergerová Author-Workplace-Name: Mendel University of Agriculture and Forestry in Brno, Brno, Czech Republic Author-Name: Vlasta Fiedlerová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Dana Gabrovská Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Pavla Havlová Author-Workplace-Name: Research Institute of Brewing and Malting, Brno, Czech Republic Author-Name: Marie Holasová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Jiří Kopáček Author-Workplace-Name: Mendel University of Agriculture and Forestry in Brno, Brno, Czech Republic Author-Name: Jarmila Ouhrabková Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Jitka Pinkrová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Jana Rysová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Kateřina Vaculová Author-Workplace-Name: Agricultural Research Institute Kroměříž, Ltd. and Agrotest fyto, Ltd. Kroměříž, Kroměříž, Czech Republic Author-Name: Renata Winterová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Title: Evaluation of barley grass as a potential source of some nutritional substances Abstract: Barley green matter was analysed for the contents of vitamin C, total polyphenols, phenolic compounds, proteins, amino acids, and saccharides; the activity of catalase was also determined. The contents of vitamin C, total polyphenols, and ferulic acid decreased with the age of barley plants. The influence of the variety has not been proved unequivocally. The contents of vitamin C between 0.107-6.357 g/kg DM, of total polyphenols between 17.167-35.559 g/kg DM, and of ferulic acid between 0-5.916 g/kg DM were found. Catalase activity amounted to 4.5-29.7 TSU. The monosaccharide profile showed high contents of glucose (15.40-88.40 g/kg DM) and fructose (37.60-81.40 g/kg DM) which decreased with the plant growth. The contents of saccharose and galactose were low, ranging between 0-7.70 g/kg DM and 3.70-5.30 g/kg DM, respectively. The relations between their contents and the growth phase were insignificant. The total amino acid content decreased with the plant age. High contents of aspartic (15.232-28.682 g/kg DM) and glutamic acids (16.694-35.526 g/kg DM), as well as minimal contents of sulphur amino acids, especially methionin (2.586-5.03 g/kg DM), could be noted. The highest catalase activity was found in the early growth phase (18.5-35.1 TSU), being higher in all samples grown at the location Kromeriz. The yield of juice pressed out from frozen green matter amounted to 68%. The pressed out juice was preserved by fluid drying, freeze drying, and freezing. In respect to folates and total polyphenols contents and the antioxidant activity, freezing appears the most suitable procedure for preserving. Keywords: barley grass, nutrition, preservation, antioxidants, vitamins Journal: Czech Journal of Food Sciences Pages: 65-72 Volume: 25 Issue: 2 Year: 2007 DOI: 10.17221/754-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/754-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200702-0002.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:2:id:754-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ryszard Amarowicz Author-Workplace-Name: Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland Author-Name: Zofia Żegarska Author-Workplace-Name: Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Poland Author-Name: Ronald B. Pegg Author-Workplace-Name: Department of Food Science and Technology, The University of Georgia, Athens, GA, USA Author-Name: Magdalena Karamać Author-Workplace-Name: Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland Author-Name: Agnieszka Kosińska Author-Workplace-Name: Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland Title: Antioxidant and radical scavenging activities of a barley crude extract and its fraction Abstract: Phenolic compounds were extracted from the Candle variety of hull-less waxy barley with 80% (v/v) methanol to yield a crude preparation. Seven fractions (I-VII) were separated from the barley extract so obtained on a Sephadex LH-20 column using methanol as the mobile phase. Nearly 80% of the phenolics extracted from barley were comprised in the first three fractions. The measurements of the antioxidant activity using a β-carotene-linoleate model system, radical scavenging capacity against DPP*, and reducing power based on the reduction of a Fe3+/K3Fe(CN)6 complex to the ferrous state were assessed in the barley crude extract and its fractions. The results indicated that barley possess marked antioxidant and antiradical capacities as compared to other grains such as wheat, rye, and triticale. Furthermore, the methanolic extract of the waxy barley sample and its fractions resembled in the aforementioned activities those from leguminous seeds, rapeseed and pulses. Phenolic constituents contained in barley may have a future role as ingredients in the development of functional foods. Keywords: barley, phenolics, antioxidant activity, radical scavenging activity, column chromatography Journal: Czech Journal of Food Sciences Pages: 73-80 Volume: 25 Issue: 2 Year: 2007 DOI: 10.17221/755-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/755-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200702-0003.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:2:id:755-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ahmet Adiguzel Author-Workplace-Name: Biotechnology Application and Research Center, Author-Name: Hakan Ozer Author-Workplace-Name: Department of Field Crops, Faculty of Agriculture, Author-Name: Hamdullah Kilic Author-Name: Bulent Cetin Title: Screening of antimicrobial activity of essential oil and methanol extract of Satureja hortensis on foodborne bacteria and fungi Abstract: The present work reports the in vitro antimicrobial activities of the essential oil and methanol extract from Satureja hortensis as well as the content of its essential oil. The chemical composition of hydrodistilled essential oil of Satureja hortensis was analysed by means of GC-MS. Thirty constituents were identified. The main constituents of the oil were thymol (40.54%), γ-terpinene (18.56%), carvacrol (13.98%), and p-cymene (8.97). The essential oil of Satureja hortensis exhibited the activity against 25 bacteria, 8 fungi, and a yeast, C. albicans; exerting the Minimum Inhibitory Concentration values (MIC) ranging from 15.62 to 250 µl/ml. Similarly, methanol extract of the plant also showed antimicrobial activity. Keywords: summer savory, Satureja hortensis, essential oil, methanol extract, antimicrobial activity Journal: Czech Journal of Food Sciences Pages: 81-89 Volume: 25 Issue: 2 Year: 2007 DOI: 10.17221/753-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/753-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200702-0004.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:2:id:753-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Anet Režek Jambrak Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Author-Name: Timothy J. Mason Author-Workplace-Name: Sonochemistry Centre, Faculty of Health and Life Sciences, Coventry University, Coventry, United Kingdom Author-Name: Larysa Paniwnyk Author-Workplace-Name: Sonochemistry Centre, Faculty of Health and Life Sciences, Coventry University, Coventry, United Kingdom Author-Name: Vesna Lelas Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Title: Ultrasonic effect on pH, electric conductivity, and tissue surface of button mushrooms, Brussels sprouts and cauliflower. Abstract: The aim of this work was to use ultrasound pre-treatment as a potential method prior to the subsequent processing in the food industry, for button mushrooms, Brussels sprouts, and cauliflower in order to observe the impact of ultrasound on the vegetable surrounding media properties in the processing conditions. The samples treated with 20 kHz probe and 40 kHz bath for 3 and 10 min were compared with blanched (80°C/3 min) and untreated samples. The effect was followed of ultrasound and blanching treatments on pH, electrical conductivity, and temperature changes. The effect of ultrasound on the sample tissue surface was also studied. The pH decreased after the ultrasound treatment with the probe, the largest change having been observed after using a 20 kHz probe for 10 min in all samples as compared with the blanching treatment, whereas it increased in mushroom and cauliflower and decreased in Brussels sprouts. Electric conductivity of the surrounding water before and after the ultrasound and blanching treatments of vegetables increased with all the treatments suggesting the loss of electrolyte. The highest increase was observed with the blanching treatment in all samples, followed by the treatments using an ultrasonic bath (10 min > 3 min) and an ultrasonic probe (3 min > 10 min). The temperature increase in the surrounding water during the ultrasonic treatments was by 1°C using the bath, and by 25&des;C using the probe. Staining of cauliflower and button mushroom tissues surfaces carried out for the damage determination showed that cavitation damage (blue spots) was present after the ultrasonical treatment with 20 kHz probe for 3 min, followed by 20 kHz probe for 10 min, while very little cavitational damage occurred after sonication with 40 kHz bath for 3 and 10 min. In Brussels sprouts, the results showed cavitation after sonication with 20 kHz probe for 3 min, followed by 20 kHz probe for 10 min, but no cavitation was present after sonication with 40 kHz bath. Keywords: ultrasonic pre-treatment, ultrasound probe, ultrasound bath, vegetable, functional properties, surface damage Journal: Czech Journal of Food Sciences Pages: 90-99 Volume: 25 Issue: 2 Year: 2007 DOI: 10.17221/757-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/757-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200702-0005.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:2:id:757-CJFS