Template-Type: ReDIF-Article 1.0 Author-Name: Martina BOREKOVÁ Author-Workplace-Name: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Jarmila HOJEROVÁ Author-Workplace-Name: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Vasiľ KOPRDA Author-Workplace-Name: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Katarína BAUEROVÁ Author-Workplace-Name: Institute of Experimental Pharmacology, Slovak Academy of Sciences, Bratislava, Slovak Republic Title: Nourishing and health benefits of coenzyme Q10 Abstract: Coenzyme Q10 is an important mitochondrial redox component and endogenously produced lipid-soluble antioxidant of the human organism. It plays a crucial role in the generation of cellular energy, enhances the immune system, and acts as a free radical scavenger. Ageing, poor eating habits, stress, and infection - they all affect the organism's ability to provide adequate amounts of CoQ10. After the age of about 35, the organism begins to lose the ability to synthesise CoQ10 from food and its deficiency develops. Many researches suggest that using CoQ10 supplements alone or in combination with other nutritional supplements may help maintain health of elderly people or treat some of the health problems or diseases. Due to these functions, CoQ10 finds its application in different commercial branches such as food, cosmetic, or pharmaceutical industries. This review article gives a survey of the history, chemical and physical properties, biochemistry and antioxidant activity of CoQ10 in the human organism. It discusses levels of CoQ10 in the organisms of healthy people, stressed people, and patients with various diseases. This paper shows the distribution and contents of two ubiquinones in foods, especially in several kinds of grapes, the benefits of CoQ10 as nutritional and topical supplements and its therapeutic applications in various diseases. Keywords: coenzyme Q10, ubiquinone, food, grape, wine, nourishing, nutritional supplement, diseases, health benefits, ageing, skin Journal: Czech Journal of Food Sciences Pages: 229-241 Volume: 26 Issue: 4 Year: 2008 DOI: 10.17221/1122-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1122-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200804-0001.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:4:id:1122-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Pavel STRATIL Author-Workplace-Name: Department of Chemistry and Biochemistry, Faculty of Agronomy, Mendel University of Agriculture and Forestry in Brno, Brno, Czech Republic Author-Name: Vlastimil KUBÁŇ Author-Workplace-Name: Department of Chemistry and Biochemistry, Faculty of Agronomy, Mendel University of Agriculture and Forestry in Brno, Brno, Czech Republic Author-Name: Jitka FOJTOVÁ Author-Workplace-Name: Department of Chemistry and Biochemistry, Faculty of Agronomy, Mendel University of Agriculture and Forestry in Brno, Brno, Czech Republic Title: Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods Abstract: Folin-Ciocalteu reagent (FCM) and Price and Butler method (PBM) were used for spectrophotometric determination of the total content of phenolic compounds in 29 wines (8 white, 21 red). The average contents of phenolic compounds determined by FCM and PBM were 108 (90-119) and 105 (90-129) for white wines, and 1545 (874-2262) and 547 (306-816) mg/l of gallic acid equivalents (GAE) for red wines, respectively. The reason for the lower PBM values in red wines is the higher reactivity in PBM of phenolic compounds, especially of gallic acid generally used as a standard in the above methods. The higher reactivity of the standard means that the measured absorbance of the sample responds to a lower concentration. The average total antioxidant activities determined by TEAC (Trolox Equivalent Antioxidant Capacity), FRAP (Ferric Reducing Antioxidant Power), and DPPH (using diphenyl-p-picrylhydrazyl radical) were 5.14 (4.30-6.14), 1.43 (0.86-2.14), and 0.71 (0.61-0.81) of Trolox equivalents (TE) and 26.44 (13. 9-34.4), 9.43 (4.92-13.9), and 5.52 (2.91-8.62) mmol/l TE for white and red wines, respectively. Almost the same molar absorptivities with TEAC and DPPH methods were found while with FRAP method it was somewhat higher (about 1.56-times). The ratio of the values determined by FRAP and DPPH methods for white and red wines were 2.0 and 1.7, respectively. The TEAC values were 2.8- and 4.8-fold higher than those determined by FRAP and DPPH methods, respectively. The radical ABTS*+ used in TEAC method is therefore the most reactive and responds to the highest number of hydroxyl groups of the phenolic compounds of wines. Keywords: wine, phenolic compounds, total antioxidant activity, FCM, PBM, TEAC, DPPH, FR Journal: Czech Journal of Food Sciences Pages: 242-253 Volume: 26 Issue: 4 Year: 2008 DOI: 10.17221/1119-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1119-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200804-0002.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:4:id:1119-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Chun-Hua Wu Author-Workplace-Name: Research Center for the Development of Advanced Horticultural Technology, Chungbuk National University, Cheongju, South Korea Author-Name: Hosakate N. Murthy Author-Workplace-Name: Research Center for the Development of Advanced Horticultural Technology, Chungbuk National University, Cheongju, South Korea Author-Workplace-Name: Department of Botany, Karnatak University, Dharwad, India Author-Name: Eun-Joo Hahn Author-Workplace-Name: Research Center for the Development of Advanced Horticultural Technology, Chungbuk National University, Cheongju, South Korea Author-Name: Hyung L. Lee Author-Workplace-Name: Deparment of Urology, College of Medicine, Kyung Hee University, Seoul, South Korea Author-Name: Kee-Yoeup Paek Author-Workplace-Name: Research Center for the Development of Advanced Horticultural Technology, Chungbuk National University, Cheongju, South Korea Title: Efficient extraction of caffeic acid derivatives from adventitious roots of Echinacea purpurea Abstract: Echinacea species are popular herbal medicine and food supplements for enhancing the immune system. This study was conducted with the aim of developing an efficient heat reflux extraction of caffeic acid derivatives from dried adventitious roots of Echinacea purpurea obtained in bioreactor cultures. Water, methanol (20, 40, 60, 80, and 100%), and ethanol (20, 40, 60, 80, and 100%) were used as solvents for the extraction of caffeic acid derivatives. Another parameter used for the optimisation was the solvent temperature during extraction. The treatment of samples with 60% ethanol at 60°C for 2 h proved to be the most suitable procedure. This treatment was also responsible for the higher yields of total phenolics, flavonoids, and polysaccharides. Keywords: adventitious roots, caftaric acid, chlorogenic acid, chichoric acid, Echinacea purpurea Journal: Czech Journal of Food Sciences Pages: 254-258 Volume: 26 Issue: 4 Year: 2008 DOI: 10.17221/1120-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1120-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200804-0003.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:4:id:1120-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: H. Čížková Author-Workplace-Name: Helena Čížková, Michal Voldřich, Jana Mlejnecká and František Kvasnička Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: M. Voldřich Author-Workplace-Name: Helena Čížková, Michal Voldřich, Jana Mlejnecká and František Kvasnička Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: J. Mlejnecká Author-Workplace-Name: Helena Čížková, Michal Voldřich, Jana Mlejnecká and František Kvasnička Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: F. Kvasnička Author-Workplace-Name: Helena Čížková, Michal Voldřich, Jana Mlejnecká and František Kvasnička Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Authenticity evaluation of tea-based products Abstract: This study proposes a method for estimating the content of tea in tea-based products. Broadly, this methodology is based on selecting chemical markers of the quality and authenticity of tea (and, therefore, of tea-based products), optimising the relevant analytical methods, and determining variations (type, origin, quality) among samples of green and black leaf teas. The contents of the selected markers (theobromine, caffeine, theanine, and total polyphenols) in tea-based products (iced teas, instant teas) were determined. Then, the dry tea content in these products, expressed as the equivalent amount of dry tea leaves, was calculated on the basis of two sets of mean data for these analytes: average literature data, and the mean experimental data obtained with our samples of leaf tea. With regards to the latter, we propose to use of the following averages for caffeine, theobromine, theanine, and polyphenols: for 100 g of black tea-based products 1.9 g, 0.13 g, 1.3 g, and 9.1 g, respectively; for 100 g of green tea-based products 1.9 g, 0.16, 1.7 g, and 14.7 g, respectively. Using this method, we found that approximately one third of the analysed samples failed to meet the tea extract levels required by German and Austrian legislations, while about 10% did not comply with the less demanding Czech legislative requirements. Keywords: tea, tea-based products, authenticity, quality Journal: Czech Journal of Food Sciences Pages: 259-267 Volume: 26 Issue: 4 Year: 2008 DOI: 10.17221/10/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/10/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200804-0004.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:4:id:10-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Martina Fikselová Author-Workplace-Name: Department of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovak Republic Author-Name: Stanislav Šilhár Author-Workplace-Name: Food Research Institute, Biocenter Modra, Modra, Slovak Republic Author-Name: Ján Mareček Author-Workplace-Name: Department of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovak Republic Author-Name: Helena Frančáková Author-Workplace-Name: Department of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovak Republic Title: Extraction of carrot (Daucus carota L.) carotenes under different conditions Abstract: This paper describes carotenes extraction from carrot under different conditions involving different temperatures, treatment of samples, and solvents (ethanol, 2-propanol). Carrot roots (Daucus carota L. cv. Nevis F1) were tested for the extraction yields of carotenes at temperatures 20°C, 40°C, and 60°C, the samples having been examined after harvest, after cold storage (stored at 5°C), and after freezing (-18°C). In connection with the technology of the carotenoid concentrate production from carrots, it was found that the solubility and yield of carotene from carrot depend on the temperature and the time of extraction as well as the treatment of the sample. It was revealed that the best extraction efficiency was achieved with the samples treated by freezing and using the extraction 60°C for 2-4 hours. Higher temperatures caused an increase in the carotenoid concentrations. The carrot variety Nevis F1 and the extraction at 60°C were used for the model production of carotenoid concentrate. Keywords: carrot, extraction, carotenes, dyestuff, yield of β -carotene, temperature of extraction Journal: Czech Journal of Food Sciences Pages: 268-274 Volume: 26 Issue: 4 Year: 2008 DOI: 10.17221/9/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/9/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200804-0005.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:4:id:9-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Abbas ALI Author-Workplace-Name: Department of Chemistry, Rajshahi University of Engineering and Technology, Rajshahi, Bangladesh Author-Name: M. Abu SAYEED Author-Workplace-Name: Department of Applied Chemistry and Chemical Technology, Rajshahi University, Rajshahi, Bangladesh Author-Name: M. Sultanur REZA Author-Workplace-Name: Department of Chemistry, Rajshahi College, Rajshahi, Bangladesh Author-Name: Mst. Sarmina YEASMIN Author-Workplace-Name: BCSIR Laboratories, Rajshahi, Bangladesh Author-Name: Astaq Mohal KHAN Author-Workplace-Name: BCSIR Laboratories, Rajshahi, Bangladesh Title: Characteristics of seed oils and nutritional compositions of seeds from different varieties of Momordica charantiaLinn.cultivated in Bangladesh Abstract: Farmers in rural areas of almost all the districts of Bangladesh cultivate different varieties of edible plant karela to satisfy nutritional requirements. Herein, we report on the characteristics of seed oils and nutrients and mineral contents of seeds from three varieties of karela. Most of the physicochemical characteristics were significantly (P < 0.05) affected with the samples tested. Seed oils of all varieties displayed a higher degree of unsaturation and in GLC reported herein, only five fatty acids were identified. The profiles of fatty acid composition were not wholly similar in all varieties in which unsaturated fatty acids represented more than 72%, α-eleostearic acid having been detected in the amount of 50.36-53.22%. Acylglycerol classes were estimated to be monoacylglycerols (1.18-2.01%), diacylglycerols (1.83-2.98%), and triacylglycerols (91.11-93.03%) whereas lipid classes included neutral lipids (86.83-91.09%), glycolipids (4.37-7.43%), and phospholipids (3.22-4.62%). Of the major energy producing nutrients, all varieties contained large amounts of lipid (33.93-36.21%) and protein (18.23-21.36%), and potentially useful amounts of calcium (383.45-440.96 μg/g), iron (41.10-45.03 μg/g), and other essential minerals. The nutrient information presented in this report should stimulate the local public health authorities in Bangladesh to consider the question of recommending the vegetable karela to be consumed by adults and children alike in Bangladesh, including pregnant women and others with higher than normal nutritional requirements. Keywords: karela, seed oil, fatty acid, mineral content Journal: Czech Journal of Food Sciences Pages: 275-283 Volume: 26 Issue: 4 Year: 2008 DOI: 10.17221/1123-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1123-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200804-0006.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:4:id:1123-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Wen-Yu Liu Author-Workplace-Name: Xinjiang Institute of Microbiology, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, P. R. China Author-Workplace-Name: College of Food, Shihezi University, Shihezi, Xinjiang, P. R. China Author-Name: Ying-Wu Shi Author-Workplace-Name: Xinjiang Institute of Microbiology, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, P. R. China Author-Name: Xin-Qin Wang Author-Workplace-Name: Xinjiang Institute of Microbiology, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, P. R. China Author-Workplace-Name: College of Food Science, Xinjiang Agricultural University, Urumqi, Xinjiang, P. R. China Author-Name: Yun Wang Author-Workplace-Name: Xinjiang Institute of Microbiology, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, P. R. China Author-Name: Chang-Qing Wei Author-Workplace-Name: College of Food, Shihezi University, Shihezi, Xinjiang, P. R. China Author-Name: Kai Lou Author-Workplace-Name: Xinjiang Institute of Microbiology, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, P. R. China Title: Isolation and identification of a strain producing cold-adapted β galactosidase, and purification and characterisation of the enzyme Abstract: Enzymes with high specific activities at low temperatures have potential uses in the food industry. Cold-adapted microorganisms are potentially useful sources of cold-active enzyme. To find cold-adapted β-galactosidase, we isolated several cold-adapted microorganisms from glacier zone soil. One cold-adapted β-galactosidase producing strain was obtained. The biochemical characteristics and the results of 16S rDNA sequencing identified the strain as Rahnella aquatilis. The enzyme was purified by column chromatography after which a single protein band migrating near 60 kDa was observed by means of SDS-PAGE. The β-galactosidase was optimally active at 35°C and at pH 6.5 when assayed with o-nitrophenyl-β-D-galactopyrano-side as substrate. The enzyme activity was sensitive to temperatures above 40°C and was undetectable at 45°C. Metal ions Mn2+and K+ activated the enzyme while Cu2+, Zn2+, Fe3+, and Al3+ inhibited the activity. The enzyme was also assayed for lactose hydrolysis. When milk is treated with the enzyme at 30°C for 2 h, the degree of lactose hydrolysis can reach 80%. It has, thus, potential applications in the food industry. Keywords: psychrotrophic microorganism, cold-adapted β -galactosidase, lactose hydrolysis Journal: Czech Journal of Food Sciences Pages: 284-290 Volume: 26 Issue: 4 Year: 2008 DOI: 10.17221/31/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/31/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200804-0007.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:4:id:31-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zdeňka Šabatková Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Workplace-Name: Department of Biomagnetic Techniques, Institute of Systems Biology and Ecology, Academy of Science of the Czech Republic, České Budějovice, Czech Republic Author-Name: Kateřina Demnerová Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jarmila Pazlarová Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Optimisation of the PCR method for the detection of Campylobacter jejuni and Campylobacter coli in samples of ready-to-eat chicken meals Abstract: This work compared the use of polymerase chain reaction (PCR) and the conventional CSN/ISO/10272 culture-based methods in the detection of Campylobacter species in ready-to-eat meals made from chicken meat. PCR was carried out with the primers specific to C. jejuni, C. coli, C. lari, and was modified with an internal control. The detection of campylobacters by PCR was performed on both untreated and spiked samples of real food purchased in local stores. For PCR, the detection limit was 2 CFU/g after 48 h enrichment in Park and Sanders broth. Duplex PCR proved to be highly reliable in the detection of campylobacters in different food types. Without extra spiking, samples from a global fast food chain exhibited positive amplification of the PCR product while but negative results were obtained from the cultivation of the same samples. Keywords: polymerase chain reaction, internal control, Campylobacter spp Journal: Czech Journal of Food Sciences Pages: 291-297 Volume: 26 Issue: 4 Year: 2008 DOI: 10.17221/8/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/8/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200804-0008.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:4:id:8-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Cheruth Abdul JALEEL Author-Workplace-Name: Stress Physiology Laboratory, Department of Botany, Annamalai University, Tamil Nadu, India Author-Name: Ragupathi GOPI Author-Workplace-Name: Stress Physiology Laboratory, Department of Botany, Annamalai University, Tamil Nadu, India Author-Name: Rajaram PANNEERSELVAM Author-Workplace-Name: Stress Physiology Laboratory, Department of Botany, Annamalai University, Tamil Nadu, India Title: Biochemical alterations in white yam (Dioscorea rotundata Poir.) under triazole fungicides: impacts on tuber quality . Abstract: An investigation was conducted to find out the effects of two triazole fungicides (triadimefon (TDM) and hexaconazole (HEX) - 15 and 10 mg/l per plant, respectively) on the biochemical constituents and tuber quality of white yam (Dioscorea rotundata Poir.). The exposure of white yam plants to the fungicides showd increased chlorophyll, carotenoids, xanthophylls, and anthocyanin contents and altered the membrane integrity in terms of electrolytic leakage and lipid peroxidation. The triazole treatments enhanced the accumulation of proline and total phenols in tubers. The visible symptoms of fungicides appeared as thickening and darkening of leaves. Both the triazoles increased the antioxidants (ascorbic acid, reduced glutathione, and tocopherol) contents. The data suggests that, apart from their fungicidal properties, the application of triazole fungicides may be a useful tool to increase the tuber quality in yam plants. Keywords: Dioscorea rotundata, triadimefon, hexaconazole, pigments, proline, total phenol, lipid peroxidation, electrolyte leakage, antioxidants Journal: Czech Journal of Food Sciences Pages: 298-307 Volume: 26 Issue: 4 Year: 2008 DOI: 10.17221/1117-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1117-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200804-0009.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:4:id:1117-CJFS