Template-Type: ReDIF-Article 1.0 Author-Name: Jana Sádecká Author-Workplace-Name: Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Jana Tóthová Author-Workplace-Name: Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Title: Fluorescence spectroscopy and chemometrics in the food classification - a review Abstract: This review deals with the last few years' articles on various fluorescence techniques (conventional, excitation-emission matrix, and synchronous fluorescence spectroscopy) as a tool for the classification of food samples. Chemometric methods as principal component analysis, hierarchical cluster analysis, parallel factor analysis, and factorial discriminate analysis are briefly reminded. The respective publications are then listed according to the food samples: dairy products, eggs, meat, fish, edible oils, and others. Keywords: chemometrics, fluorescence spectroscopy, food analysis Journal: Czech Journal of Food Sciences Pages: 159-174 Volume: 25 Issue: 4 Year: 2007 DOI: 10.17221/687-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/687-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200704-0001.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:4:id:687-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Kurt G. Berger Author-Workplace-Name: Technical Consultant - Oils & Fats, formerly at Palm Oil Research Institute of Malaysia Title: Trans-free fats with the products of the oil palm - a selective review Abstract: The results of nutritional research on fatty acids have led to the recommendation that the level of trans-fatty acids in foods (the products of partial hydrogenation of oils) should be reduced as far as possible. Palm oil and palm kernel oil are readily available and economical sources of solid fat. Formulae using oils to make fats for the main types of food products are reviewed. Keywords: trans-free fats, palm oil, palm stearin, palm kernel oil Journal: Czech Journal of Food Sciences Pages: 174-181 Volume: 25 Issue: 4 Year: 2007 DOI: 10.17221/688-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/688-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200704-0002.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:4:id:688-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Markéta Dvořáková Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Petr Hulín Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Marcel Karabín Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Pavel Dostálek Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Determination of polyphenols in beer by an effective method based on solid-phase extraction and high performance liquid chromatography with diode-array detection Abstract: The determination of polyphenols by spectrophotometric detection is complicated due to their low concentrations in beer. The beer samples have to be pre-concentrated before using the spectrophotometric detection for their quantification. An analytical method based on solid-phase extraction (SPE) and followed by high performance liquid chromatographic separation with diode-array detection is used for the determination of free gallic, protocatechuic, caffeic, p-coumaric, ferulic and salicylic acids, of (+)-catechin, (-)-epicatechin, and quercetin. These phenolic compounds participate in colloidal and sensory stability of beer. Six different SPE cartridges were tested and three different types of elution with the most appropriate solvents (acetonitrile, acetone and methanol) were used. The performance of the HPLC method was assessed by the evaluation of parameters such as absolute recovery, relative standard deviation (RSD - lower than 10%), the limit of quantification (LOQ), and the limit of detection (LOD). The polyphenol content in various types of Czech beer is presented. Keywords: polyphenols, beer, HPLC, SPE, spectrophotometric detection Journal: Czech Journal of Food Sciences Pages: 182-188 Volume: 25 Issue: 4 Year: 2007 DOI: 10.17221/690-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/690-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200704-0003.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:4:id:690-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Adam Buciński Author-Workplace-Name: Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima, Olsztyn, Poland Author-Workplace-Name: Department of Biopharmacy, Faculty of Pharmacy, Collegium Medicum, Nicolaus Copernicus University, Bydgoszcz, Poland Author-Name: Henryk Zieliński Author-Workplace-Name: Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima, Olsztyn, Poland Author-Name: Halina Kozłowska Author-Workplace-Name: Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima, Olsztyn, Poland Title: Prediction of the kind of sprouts of Cruciferae family based on artificial neural network analysis Abstract: The aim of this work was to show that artificial neural networks (ANNs) are a convenient tool for predicting the kind of sprouts originated from Cruciferae family. For this purpose, the known contents of bioactive compounds of small radish, radish, white mustard, and rapeseed seeds and sprouts were used for the prediction of the kind of a specific sprout. The input data reflected the contents of the following compounds in cruciferous seeds in the course of germination: soluble proteins (SP), ascorbic acid (AH2), total glucosinolates (GLS), reduced glutathione (GSH), and tocopherols (α-T, β-T, γ-T, δ-T), expressed in their biological activity. The ANN used was trained on the learning set. The ability of the utilised ANN to generalise the gained knowledge based on the learning set was verified by the validating and testing sets. The trained and validated ANN was able to classify, with complete accuracy, the kind of sprouts out of the four kinds used. It can be concluded that ANN can be used as a useful tool for determining the identity of cruciferous seeds and sprouts based on the determined levels of their bioactive components. Keywords: artificial neural network, sensitivity analysis, cruciferous sprout classification, bioactive compounds Journal: Czech Journal of Food Sciences Pages: 189-194 Volume: 25 Issue: 4 Year: 2007 DOI: 10.17221/734-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/734-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200704-0004.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:4:id:734-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zdenka Kopicová Author-Workplace-Name: Department of Quality Features and Microbial Products, Food Research Institute Prague, Prague, Czech Republic Author-Name: Slavomíra Vavreinová Author-Workplace-Name: Department of Quality Features and Microbial Products, Food Research Institute Prague, Prague, Czech Republic Title: Occurrence of squalene and cholesterol in various species of Czech freshwater fish Abstract: The triterpenoid hydrocarbon squalene, C30H50, abundantly occurring in nature, is known as a substance with a high anti-tumour activity proven by a number of research studies. A high content of squalene was found mainly in shark liver oil and also in olive oil and amaranth seed oil. Our work was aimed at examining squalene contents in fresh water fish. Altogether 20 fish species were analysed. Squalene was determined in the unsaponifiable matter of muscular and visceral fat by a capillary gas chromatography method using a flame ionisation detector; the analysis of the unsaponifiable matter was augmented by cholesterol assay. The quantity of squalene found in muscular and visceral fat of individual fish averaged hundreds of mg/kg, ranging from 98.0 to 1536.8 mg/kg in muscular fat and from 70.1 to 1803.8 mg/kg in visceral fat. Muscular cholesterol amounted from 0.011% to 0.170% and visceral cholesterol from 0.104% to 0.297%. Keywords: squalene, cholesterol, fat, shark liver, olive oil, amaranth, anti-tumour effects, antioxidant, freshwater fish, unsaponifiable matter, GC Journal: Czech Journal of Food Sciences Pages: 195-201 Volume: 25 Issue: 4 Year: 2007 DOI: 10.17221/733-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/733-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200704-0005.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:4:id:733-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Nural Karagözlü Author-Workplace-Name: Food Engineering Department, Engineering Faculty, Celal Bayar University, Manisa, Turkey Author-Name: Cem Karagözlü Author-Workplace-Name: Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Turkey Author-Name: Bülent Ergönül Author-Workplace-Name: Food Engineering Department, Engineering Faculty, Celal Bayar University, Manisa, Turkey Title: Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation Abstract: In this research, the growth and survival of E. coli O157:H7, Salmonella typhimurium and Staphylococcus aureus were investigated during kefir fermentation. Two different levels of inoculation of the strains were conducted; the levels of 102 CFU/ml (EC-1, SA-1 and S-1) and 103 CFU/ml (EC-2, SA-2 and S-2). At 0, 2, 6, 12, and 24 hours of kefir fermentation at 23 ± 1°C, samples were taken and the counts of E. coli O157:H7, S. typhimurium, and S. aureus were determined. EC-1 grew from 2.29 ± 0.02 log CFU/ml to 4.13 ± 0.18 log CFU/ml whereas EC-2 grew from 3.22 ± 0.04 log CFU/ml to 6.78 ± 0.99 log CFU/ml. Both S-1 and S-2 viable populations grew during the fermentation period, where sample S-1 grew from 2.37 ± 0.20 log CFU/ml to 4.64 ± 0.67 log CFU/ml and sample S-2 grew from 3.52 ± 0.07 log CFU/ml to 5.60 ± 0.10 log CFU/ml. SA-2 strains grew from 3.06 log CFU/ml to 3.64 log CFU/ml, SA-1 strains grew from 2.28 log CFU/ml to 2.66 log CFU/ml. According to the findings, E. coli O157:H7, S. typhimurium, and S. aureus can survive in kefir during fermentation. Keywords: kefir fermentation, E.coli O157:H7, Salmonella typhimurium, Salmonella aureus Journal: Czech Journal of Food Sciences Pages: 202-207 Volume: 25 Issue: 4 Year: 2007 DOI: 10.17221/685-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/685-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200704-0006.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:4:id:685-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Milan Houška Author-Workplace-Name: Department of Food Engineering, Food Research Institute Prague, Prague, Czech Republic Author-Name: Karel Kýhos Author-Workplace-Name: Department of Food Engineering, Food Research Institute Prague, Prague, Czech Republic Author-Name: Aleš Landfeld Author-Workplace-Name: Department of Food Engineering, Food Research Institute Prague, Prague, Czech Republic Author-Name: Jiřina Průchová Author-Workplace-Name: Department of Food Engineering, Food Research Institute Prague, Prague, Czech Republic Author-Name: Ljuba Schlemmerová Author-Workplace-Name: State Health Institute, Prague, Czech Republic Author-Name: Hana Šmuhařová Author-Workplace-Name: State Health Institute, Prague, Czech Republic Author-Name: Vladimír Špelina Author-Workplace-Name: State Health Institute, Prague, Czech Republic Author-Name: Pavla Novotná Author-Workplace-Name: Department of Food Engineering, Food Research Institute Prague, Prague, Czech Republic Title: Dry heat inactivation of Bacillus cereus in rice Abstract: The aim of this work was to validate the method of decontamination of rice at the temperature of 120°C (determined as optimal in previous experiments). Bacillus cereus was selected as the marker micro-organism for the monitoring of decontamination. The spores of Bacillus cereus are moderately heat resistant. In order to show the efficacy of our decontamination process, we artificially contaminated the rice under study with B. cereus. Decontamination was carried out in a homogenising steriliser about 20 h after contamination. The sample was first heated to 90°C and held at this temperature for 70 minutes. Then the temperature was increased to 120°C and held for 3 hours. Five samples were taken for microbiological analyses as follows: before the experiment, on reaching 120°C, and then after 1, 2, and 3 h of decontamination. Decontamination of rice from vegetative forms and spores of B. cereus present at the level of 400 CFU/ml was effected by heating to 120°C and holding for 1 hour. Keywords: rice, sterilisation, dry heat, Bacillus cereus Journal: Czech Journal of Food Sciences Pages: 208-213 Volume: 25 Issue: 4 Year: 2007 DOI: 10.17221/692-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/692-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200704-0007.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:4:id:692-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jana Simonová Author-Workplace-Name: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Science Brno, Czech Republic Author-Name: Miroslava Vázlerová Author-Workplace-Name: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Science Brno, Czech Republic Author-Name: Iva Steinhauserová Author-Workplace-Name: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Science Brno, Czech Republic Title: Detection of pathogenic Yersinia enterocolitica serotype O:3 by biochemical, serological, and PCR methods Abstract: In this study, the pathogenic Y. enterocolitica of serotype O:3 was monitored. The serotype is widely spread in Europe and has been linked to human yersiniosis. For the detection of pathogenic strains were used biochemical and serological methods as well as PCR methods based on the identification of virulence genes (ail, rfbC, ystA, yadA, virF). The occurrence of Y. enterocolitica O:3 strains was monitored in slaughter animals from a number of farms in the Czech Republic. A total of 3748 samples were collected coming from pigs (1388), cattle (633), poultry (902), and slaughter facilities (825). Fifty-two Y. enterocolitica O:3 isolates were identified by biochemical and serologic methods, and 53 Y. enterocolitica O:3 isolates were identified by PCR methods (46 isolates from pigs, 2 isolates from poultry, 3 isolates from cattle, and 2 isolates from a poultry slaughtering facility). All isolates of Y. enterocolitica O:3 carried genes ail and rfbC, 83% isolates carried gene ystA, 79% isolates carried gene yadA and 49% isolates carried gene virF. The use of PCR methods based on the identification of ail and rfbC genes provides for a sufficiently specific identification of pathogenic Y. enterocolitica O:3 strains with optimum time consumption compared to biochemical and serological methods. It is not recommendable to use other PCR methods (detection of the ystA, yadA, and virF genes) for the detection of pathogenic Y. enterocolitica strains because those methods are not very specific for the determination of pathogenicity. Keywords: Yersinia enterocolitica, serotype O:3, PCR, virulence, genes, biochemical methods, cultivation, DNA Journal: Czech Journal of Food Sciences Pages: 214-220 Volume: 25 Issue: 4 Year: 2007 DOI: 10.17221/686-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/686-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200704-0008.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:4:id:686-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jan Poustka 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: Lenka Dunovská 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: Jana Hajšlová 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: Kateřina Holadová 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: Ivana Poustková Author-Workplace-Name: Department of Quality of Agricultural Products, Czech University of Life Sciences Prague, Prague-Suchdol, Czech Republic Title: Determination and occurrence of bisphenol A, bisphenol A diglycidyl ether, and bisphenol F diglycidyl ether, including their derivatives, in canned foodstuffs' from the Czech retail market Abstract: A several-year survey (2000-2006) documents a continuing occurrence of bisphenol A (BPA), bisphenol A diglycidyl ether (BADGE), and bisphenol F diglycidyl ether (BFDGE), including their derivatives, migrating from packaging into food. A wide range of bisphenols levels (from traces up to hundreds µg/kg) in canned foodstuffs available at the Czech retail market was found. An analytical procedure suitable for routine monitoring of bisphenols in various matrices was validated. Crude extracts (obtained by dichloromethane extraction in ultrasonic bath) were purified by gel permeation chromatography (GPC), identification/quantification was carried out by HPLC/FLD method. Optimised procedure allowed to measure trace levels of the target analytes (LODs - 3 µg/kg) with good repeatability (RSDs - 3% at level 100 µg/kg) and recoveries exceeding 75%. Keywords: bisphenols, hydrolysis and chlorohydroxy derivatives, migration, can lacquers, foodstuff, contaminants Journal: Czech Journal of Food Sciences Pages: 221-229 Volume: 25 Issue: 4 Year: 2007 DOI: 10.17221/689-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/689-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200704-0009.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:4:id:689-CJFS