Template-Type: ReDIF-Article 1.0 Author-Name: R. Zamora Author-Workplace-Name: Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, 41012 Seville, Spain *E-mail: fhidalgo@ig.csic.es Author-Name: F. J. Hidalgo Title: Lipids: Their Role in the Formation of Endogenous Antioxidants during Food Processing Abstract: Lipids are important food nutrients and they also carry out other functions such as to be carriers of aromatic substances or to influence food texture, for example. However, polyunsaturated acids are also easily oxidised. In fact, oxidative rancidity of edible oils is a serious problem in the food industry. As an alternative to the use of synthetic antioxidants, the generation of endogenous antioxidants by carbonyl-amine reactions can be employed to increase food stability. These reactions are widely accepted to be produced as a consequence of Maillard reactions between carbohydrates and amino compounds. However, the contribution of lipid-derived carbonyl compounds to these reactions is much lesser known. This review discusses the role of lipid-derived antioxidants by analysing how they are formed and their antioxidative action. Keywords: amino phospholipids, antioxidants, carbonyls-amine reactions, lipid-derived antioxidants, lipid oxidations, Maillard reactions Journal: Czech Journal of Food Sciences Pages: S1-S3 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/633-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/633-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0001.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:633-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Dračková Author-Name: I. Borkovcová Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, 612 42 Brno, Czech Republic, *E-mail: drackovam@vfu.cz Author-Name: B. Janštová Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, 612 42 Brno, Czech Republic, *E-mail: drackovam@vfu.cz Author-Name: M. Naiserová Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, 612 42 Brno, Czech Republic, *E-mail: drackovam@vfu.cz Author-Name: H. Přidalová Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, 612 42 Brno, Czech Republic, *E-mail: drackovam@vfu.cz Author-Name: P. Navrátilová Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, 612 42 Brno, Czech Republic, *E-mail: drackovam@vfu.cz Author-Name: L. Vorlová Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, 612 42 Brno, Czech Republic, *E-mail: drackovam@vfu.cz Title: Determination of Lactoferrin in Goat Milk by HPLC Method Abstract: The aim of this study was the determination of lactoferrin in goat milk using HPLC method. Milk samples were collected at a goat farm in the South Moravia Region, the Czech Republic. It were established bulk tank samples of raw milk (n = 24) and pasteurised milk (nn = 27) that were collected during lactation. Lactoferrin contents were analysed by reverse phase high-performance liquid chromatography (RP-HPLC) with diode-array detector PDA 2996. Detection was carried out at the wavelength 205 nm. The average concentration of lactoferrin in goat milk was 120 ± 18 μg/ml. The lactoferrin content was increasing within the lactation period in the ranges of 98 ± 170 μg/ml in April to 149 ± 19 μg/ml in November. The heat treatment (pasteurisation at 72°C for 20 s) resulted in no significant effect on the lactoferrin content. No statistically significant differences (P = 0.05) were found between the values of raw and pasteurised goat milk. Keywords: lactoferrin, milk, RP HPLC, goat Journal: Czech Journal of Food Sciences Pages: S102-S104 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/944-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/944-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0002.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:944-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: I. González-Martín Author-Name: J. M Hernández-Hierro Author-Name: I. Revilla Author-Name: A. Vivar-Quintana Author-Name: R. Morón-Sancho Author-Name: J. Salvador-Esteban Title: A Comparative Study of the Analysis of Free Fatty Acids in Cheeses (Cow's, Ewe's and Goat's) with Different Ripening Times using NIRS: Intact Samples and Fat Extracts Abstract: Lipolysis is of great importance in the development of the aroma and flavour of cheese and one of the usual ways of measuring it is to assess variations in fatty acids. The relative proportions of fatty acids in milk fat depend on the animal species, the stage of lactation and feed regime, the ripening time and the climatic conditions and microbiological quality of the milk. GC-MS is the reference method for the determination of fatty acids in cheeses, but the technique involves long analysis times. Keywords: fatty acids, cheese, NIRS, cows, ewes, goats Journal: Czech Journal of Food Sciences Pages: S105 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/964-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/964-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:964-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. M. Vivar-Quintana Author-Workplace-Name: Área de Tecnología de los Alimentos Author-Name: M.A. Blanco López Author-Workplace-Name: Área de Tecnología de los Alimentos Author-Name: I. Revilla Author-Workplace-Name: Área de Tecnología de los Alimentos Author-Name: I. González-Martín Author-Workplace-Name: Área of Química Analítica de la Universidad de Salamanca en Zamora, 49022 Zamora, Spain Author-Name: J. M. Hernández-Hierro Author-Workplace-Name: Área of Química Analítica de la Universidad de Salamanca en Zamora, 49022 Zamora, Spain Author-Name: C. González-Pérez Author-Workplace-Name: Área of Química Analítica de la Universidad de Salamanca en Zamora, 49022 Zamora, Spain Title: Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk Abstract: Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influences the development of cheese flavour via the formation of amino acid and peptides which make a direct contribution to flavour. Goat, cow and sheep cheeses have been elaborated with raw milk and calf rennet. The extent of proteolysis was monitored over six months of ripening and means of HPLC peptide profile analysis. The influence of season on the changes in hydrophobic and hydrophilic peptides and the HO/HI ratio during the ripening of the cheeses were studied. Keywords: proteolysis, goats, ewes, cows, cheese Journal: Czech Journal of Food Sciences Pages: S106-S108 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/950-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/950-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0004.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:950-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: R. Marco-Molés Author-Workplace-Name: Grupo de Microestructura y Química de Alimentos. Departamento de Tecnología de Alimentos. Universidad Politécnica de Valencia, Valencia, Italy *E-mail: iperez@tal.upv.es, web: http://www.upv.es Author-Name: I. Pérez-Munuera Author-Name: A. Quiles Author-Workplace-Name: Grupo de Microestructura y Química de Alimentos. Departamento de Tecnología de Alimentos. Universidad Politécnica de Valencia, Valencia, Italy *E-mail: iperez@tal.upv.es, web: http://www.upv.es Author-Name: I. Hernando Author-Workplace-Name: Grupo de Microestructura y Química de Alimentos. Departamento de Tecnología de Alimentos. Universidad Politécnica de Valencia, Valencia, Italy *E-mail: iperez@tal.upv.es, web: http://www.upv.es Title: Effect of Pulsed Electric Fields on the Main Chemical Components of Liquid Egg and Stability at 4°C Abstract: The effect of PEF on the whole liquid egg components, proteins and lipids, and the microstructure were studied and compared with pasteurisation. The effect of the refrigerated storage one week after the treatments was too studied. After all the treatments, only pasteurised samples showed water-soluble protein values significantly lower than the control and PEF treated samples, even after refrigeration. This could be related to the reinforcement of protein-protein interactions generated by the partial denaturalisation of proteins, observed by Cryo-SEM. Moreover, a water-soluble protein decrease was detected in the control and PEF treated samples after refrigeration, probably due to the aggregation of the egg lipoprotein during the storage. Furthermore, a slight lipolysis was observed in the control and PEF treated samples after refrigeration; but this effect was lower as higher was the PEF treatment. The study of the oxidation parameters showed an intermediate degradation of the lipids in treated samples, compared to the pasteurised eggs. These would reflect a higher microbiological stability of the PEF treated samples compared to the non-treated eggs. Keywords: egg, lipids, proteins, pulsed electric field, structure Journal: Czech Journal of Food Sciences Pages: S109-S112 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/622-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/622-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0005.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:622-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: I. González-Martín Author-Name: J. M Hernández-Hierro Author-Name: I. Revilla Author-Name: A. Vivar-Quintana Author-Name: I. Lobos-Ortega Author-Name: C. González-Pérez Title: Determination of the Mineral Composition (Ca, P, Mg, K, Na) in Cheeses (Cow's, Ewe's and Goat's) with Different Ripening Times using Near Infrared Spectroscopy (NIRs) with a Fibre-Optic Probe Abstract: In the present work we study the use of NIRS technology together with the use of a remote reflectance fibre-optic probe (with a 5 cm × 5 cm quartz window) for the determination of mineral composition (Ca, P, Mg, K, Na) in 227 samples of cheeses elaborated with 16 varying mixtures of milk from cows, ewes and goats with different ripening times over 6 months. The NIR spectra were recorded in reflectance mode, applying the fibre-optic probe directly onto the cheese simple, with no simple preparation or manipulation. Keywords: mineral composition, NIRS, cows, ewes, goats, ripening times Journal: Czech Journal of Food Sciences Pages: S113 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1081-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1081-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1081-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: I. González-Martín Author-Workplace-Name: Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias Químicas, 37008 Salamanca, Spain Author-Name: J. M. Hernández-Hierro Author-Workplace-Name: Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias Químicas, 37008 Salamanca, Spain Author-Name: I. Revilla Author-Workplace-Name: Área de Tecnología de los Alimentos de la Universidad de Salamanca en Zamora, 49022 Zamora, Spain, *E-mail: inmaglez@usal.es Author-Name: A. Vivar-Quintana Author-Workplace-Name: Área de Tecnología de los Alimentos de la Universidad de Salamanca en Zamora, 49022 Zamora, Spain, *E-mail: inmaglez@usal.es Author-Name: I. Lobos-Ortega Author-Workplace-Name: Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias Químicas, 37008 Salamanca, Spain Author-Name: C. González-Pérez Author-Workplace-Name: Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias Químicas, 37008 Salamanca, Spain Title: Changes in the Mineral Content in Cheeses of Different Compositions during 6 Months of Ripening Abstract: The mineral content of cheese depends on the origin of the milk (cow, ewe, goat) and its ripening. In this work the effect of different factors on the mineral composition and the correlation between minerals (Ca, Fe, Mg, K, Na, and Zn) and the type of milk used are studied. The One-Way ANOVA procedure revealed that the effect of cow's milk was statistically significant on Fe, K, P, and Zn; goat's milk was statistically significant for Fe and Mg, and ewe's milk was statistically significant for K. The effect of the ripening time was statistically significant in all cases, except for Zn; the effect of the season was statistically significant for K, Mg and P and the effect of the year was statistically significant in the case of K, Na, P, and Zn. The percentage of cow's cheese was positively correlated with K and P; the percentage of ewe's cheese was negatively correlated with K, Mg, Na, and P and the percentage of goat's cheese was negatively correlated with Na, and P. Keywords: mineral composition, cows, ewes, goats, ripening, cheese Journal: Czech Journal of Food Sciences Pages: S114-S118 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1086-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1086-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0007.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1086-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Kosińska Author-Name: M. Karamać Author-Name: R. Amarowicz Title: Study on Interaction between Broad Bean Phenolic Compounds and Proteins using Fluorescence Method Abstract: Protein-polyphenol association may affect polyphenols absorption/bioavailability from gastrointestinal tract and finally modulate their biological activities. Fluorescence spectroscopy has been widely used to investigate the interactions of drugs and proteins. Measuring of quenching of intrinsic fluorescence of proteins can be also applied to study binding affinity of phenolic compounds to proteins. The aim of our study was to investigate interactions between phenolic compounds and proteins (isolated from broad bean seeds) using fluorescence quenching method. Phenolic compounds were extracted from broad bean coats and separated chromatographically into low molecular weight (LMW) fraction and tannins. Total phenolic contents of low molecular weight and tannin fractions were 203.6 and 740.5 mg of catechin equivalents per mg, respectively. Protocatechuic, gallic, p-hydroxybenzoic, p-coumaric acids and epicatechin were identified as predominant constituents of low molecular weight fraction using RP-HPLC method. Column chromatography on Sephadex G-200 gel was used for purification of 11S globulins from broad bean seeds. Fluorometric titration was applied to measure quenching of 11S globulin fluorescence by phenolic compounds. Titration curves depict dose dependent decrease of fluorescence intensity of protein both for LMW fraction and tannins. However, tannin fraction was more effective quencher of protein fluorescence than low molecular weight fraction. Emission spectra of 11S globulin at λex 282 nm showing quenching effect of phenolic compounds were recorded. Additionally, binding constants were calculated to characterise binding affinity of p-hydroxybenzoic acid and epicatechin to 11S protein using Stern-Volmer plot. The results were corrected both for inner filter effect and phenolic compounds intrinsic fluorescence. Keywords: protein-polyphenol interaction, broad bean, fluorescence quenching Journal: Czech Journal of Food Sciences Pages: S119 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/939-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/939-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:939-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Adams Author-Name: V. Kitryte Author-Name: R. Venskutonis Author-Name: N. De Kimpe Title: Characterisation of Polycondensation Products from Amino Acids and Lipid Oxidation Products Abstract: The Maillard reaction, or nonenzymatic browning, includes a complex network of reactions initiated by the condensation reaction of a carbohydrate and an amino compound, and is of utmost importance for the formation of flavour and colour in thermally treated foods. Besides volatile flavour compounds, also brown-coloured polycondensation products, named melanoidins, are produced. In latest years, the interaction of lipid oxidation products in the classical Maillard reaction pathway and vice versa is of particular interest, since it has been shown that the course of both reactions can be modified by the reactants, intermediates and products of the other (ZAMORA & HIDALGO 2005). Therefore, in parallel with the formation of model melanoidins, polycondensation products resulting from the interaction of amino acids with lipid oxidation products were studied. For this purpose, various coloured water-soluble high molecular weight and water-nonsoluble reaction products were isolated from the model reactions of glycine or lysine with a lipid oxidation product (hexanal, (2E)-hexenal, (2E,4E)-decadienal) in the presence or absence of glucose. They were characterised by UV-visible absorbance measurements, elementary analysis, and thermal degradation followed by SPME-GC-MS analysis (ADAMSet al. 2003). The UV-visible absorbance spectra before and after dialysis indicated that the most important contributors to the formation of water-soluble coloured material were constituents of the low molecular fraction. Elementary analysis data showed that a higher amount of nitrogen was incorporated in the high molecular weight fractions as compared to the water-nonsoluble fractions, except for the water-nonsoluble reaction products from amino acid/(2E, 4E)-decadienal interactions, which demonstrated the lowest C/N ratio found. Volatile carbonyl compounds, furans, a liphatic compounds, pyridines, pyrroles and benzene derivatives were the main groups of compounds identified in the thermal degradation profile of each fraction tested. Aldol condensation reactions of the carbonyl compounds were very important in the initial reaction steps. Especially pyridines seem typical indicators of amino acid-lipid oxidation product interactions. Keywords: nonenzymatic browning, lipid oxidation, Maillard reaction, polycondensation, thermal degradation Journal: Czech Journal of Food Sciences Pages: S12 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/631-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/631-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:631-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: R. Dostálová Author-Workplace-Name: Agritec, Research, Breeding and Services, Ltd., 787 01 Šumperk, Czech Republic Author-Name: J. Horáček Author-Workplace-Name: Agritec, Research, Breeding and Services, Ltd., 787 01 Šumperk, Czech Republic Author-Name: I. Hasalová Author-Workplace-Name: SEMO, Ltd., 798 17 Smržice, Czech Republic, *E-mail: dostalova@agritec.cz Author-Name: R. Trojan Author-Workplace-Name: SEMO, Ltd., 798 17 Smržice, Czech Republic, *E-mail: dostalova@agritec.cz Title: Study of Resistant Starch (RS) Content in Peas during Maturation Abstract: Total starch (TS), amylose and resistant starch (RS) were determined in the sets of smooth pea and wrinkled pea varieties in the years 2006-2008. Starch content of smooth peas varied in the range 53.61-57.23%. Average amylose content was 27.8%. Resistant starch content varied from 2.07% to 6.31%. Content of starch at wrinkled pea varied from 26.57% to 32.55%. Average amylose content was 76.82% of total starch. Content of total starch increases continually during seed development. The dependence of total starch on determined dry mass in harvested sample can be defined by equation γ = 1.2427 × -6.5611, by determination coefficient R2 = 0.8936 and highly significant correlation coefficient r = 0.945. Total starch content in dry seed reached final average value 29.56%. In garden pea, the level of maturity (by tenderometric measurement) and dry matter were determined. Resistant starch content of 11 garden pea cultivars was studied in three different terms of technological harvest. Keywords: peas, total and resistant starch, amylose, dry matter, optimal term of harvest Journal: Czech Journal of Food Sciences Pages: S120-S124 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/935-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/935-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0010.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:935-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: R. Vidrih Author-Workplace-Name: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia Author-Name: S. Filip Author-Workplace-Name: Pekarna Pečjak, d.o.o., SI-1291 Škofljica, Slovenia, *E-mail: rajko.vidrih@bf.uni-lj.si Author-Name: J. Hribar Author-Workplace-Name: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia Title: Content of Higher Fatty Acids in Green Vegetables Abstract: Green vegetables are considered an important source of some nutritionally important constituents that have health benefits (e.g. vitamins, minerals, antioxidants, fibre). Epidemiological data suggest that consuming a diet rich in fruit and vegetables can lower the risks for chronic diseases, such as cardiovascular diseases and cancer. Over the past 100-150 years, there have been enormous increases in the consumption of omega-6 fatty acids due to the increased intake of vegetable oils from various seeds. Studies have indicated that a high intake of omega-6 fatty acids shifts the physiological state to one that is prothrombotic and pro-aggregatory, whereas omega-3 fatty acids have anti-inflammatory, antithrombotic, anti-arrhythmic, hypolipidemic and vasodilatory properties. Literature data regarding the contents of higher fatty acids (e.g. omega-6 fatty acids) in vegetables are scarce, although vegetables are known to contain a high proportion of n-3 fatty acids. Here, the fatty acid content and composition was determined for 26 green vegetables that are commonly available in Slovenia, by gas-liquid chromatography and in situ transesterification. The fatty acid analysis revealed C16:0, C16:1, C18:0, C18:1, C18:2n-6 and C18:3n-3. The total fatty acid content in the vegetables ranged from 500 mg/100 g fresh weight (f.w.) in red cabbage, to 4.000 mg/100 g f.w. in tarragon. The proportion of saturated fatty acids (as g/100 g total fatty acids) ranged from 12% to 35%. All of the vegetables contained a high proportion of poly-unsaturated fatty acids (PUFAs), ranging from 45% to 81% of total fatty acids. The omega-3 PUFA proportion ranged from 5% in carrot to 60% in tarragon. The content of mono-unsaturated fatty acids ranged from 1% to 25%. French beans, tarragon and radish sprouts contained the highest concentrations of C16:1, at 5 mg/100 g f.w. Consumption of 100 g of tarragon meets 13.2% of daily requirements for α-linolenic acid; similarly, for radish sprouts 9.4%, for mangold 6.9%, for ruccola 5.4%, for green salad 5.0%, and for kale 4.7%. Green vegetables are an important source of 18:3n-3 PUFAs, especially for vegetarian populations. Keywords: higher fatty acids, green vegetables, gas-liquid chromatography Journal: Czech Journal of Food Sciences Pages: S125-S129 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/621-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/621-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0011.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:621-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: K. CIHELKOVÁ Author-Name: M. ZÁRUBOVÁ Author-Workplace-Name: Department of Dairy and Fat Technology, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic Author-Name: I. HRÁDKOVÁ Author-Workplace-Name: Department of Dairy and Fat Technology, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic Author-Name: V. FILIP Author-Workplace-Name: Department of Dairy and Fat Technology, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic Author-Name: J. ŠMIDRKAL Author-Workplace-Name: Department of Dairy and Fat Technology, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic Title: Changes of Sunflower Oil Polyenoic Fatty Acids under High Temperatures Abstract: Heat induced cis-trans isomerisation of sunflower oils depending on temperature, reaction time and original content of linoleic acid was investigated. The content of isomeric fatty acids was determined by gas chromatography and the content of polymers by gel permeation high-performance liquid chromatography. The content of trans fatty acids increased with time and with temperature and a rate of cis-trans isomerisation and polymerisation depends on the temperature according to Arrhenius equation. The content of polymers was significantly lower in sunflower oil with high content of oleic acid because of the low concentration of linoleic acid in oil. In both oils the content of conjugated linoleic acid initially increased depending on time and temperature, however after certain time the stationary state occurred. Polymerisation of polyenoic fatty acids takes place directly with heat induced cis-trans isomerisation. Keywords: cis-trans isomerisation, polymerisation, trans fatty acid, conjugated linoleic acid Journal: Czech Journal of Food Sciences Pages: S13-S16 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/918-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/918-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0012.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:918-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Rajchl Author-Name: H. Čížková Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: ales.rajchl@vscht.cz Author-Name: M. Voldřich Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: ales.rajchl@vscht.cz Author-Name: M. Jirušková Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: ales.rajchl@vscht.cz Author-Name: R. Ševčík Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: ales.rajchl@vscht.cz Title: Evaluation of Shelf Life and Heat Treatment of Tomato Products Abstract: Model storage experiments of pasteurised tomato puree and ketchup were carried out. The sets of samples were boiled at 100°C, during the heating the changes of selected markers were followed and correlated with the sensory evaluation, the markers were: furosine, 2-furaldehyde, 5-hydroxymethyl-2-furaldehyde (HMF) and colour (expressed as: L, a*, b*, a*/b* and ΔE). The suitability of selected markers for the assessment of temperature impact on tomato products was evaluated. The correlation matrix for the followed markers of the tomato puree and ketchup was calculated and the courses of changes (expressed as velocity constant) of the markers were compared. Keywords: heat treatment, HMF, furosine, colour, ketchup, tomato puree Journal: Czech Journal of Food Sciences Pages: S130-S133 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1096-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1096-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0013.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1096-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: H. Čížková Author-Name: R. Ševčík Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: helena.cizkova@vscht.cz Author-Name: A. Rajchl Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: helena.cizkova@vscht.cz Author-Name: M. Voldřich Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: helena.cizkova@vscht.cz Title: Nutritional Quality of Commercial Fruit Baby Food Abstract: Commercial fruit baby food is a preserved fruit product usually made with fruit purees, sugar, water and variable additives (thickening agents, antioxidants, etc.). As the foodstuffs intended for particular nutritional uses, baby foods for infants and young children conforms to a set of strict guidelines e.g. maximum levels for pesticide residues, microbiological contamination, addition of additives, labelling, etc. However, being an important supplement to children diet and/or for their progressive adaptation to ordinary food, the nutritional quality of commercial fruit baby food in very important. Ten samples of commercial fruit baby food from the market were analysed for the fruit content, ascorbic acid and total polyphenols content and total antioxidant capacity determined by DPPH method. Hydroxymethylfurfural (HMF) and furfural content were followed as the time-temperature effort indicators. The method for the estimation of fruit content in products was based on the concentration of glucose, fructose, sorbitol, potassium, formol number, malic and citric acid, phosphorus, ash and refractive index and the results were compared with the Code of practice of AIJN and literature sources. The study indicates that there are big differences in composition and quality of commercial fruit baby food, whereas some samples contain fruits only, another products are diluted with significant amount of sugar, water and starchy fillers. Keywords: fruit puree, quality, fruit content, authenticity, antioxidants Journal: Czech Journal of Food Sciences Pages: S134-S137 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/616-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/616-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0014.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:616-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Z. Šmídová Author-Name: R. Izzo Author-Workplace-Name: Department of Chemistry and Agricultural Biotechnology, University of Pisa, Italy *E-mail: zuzana.smidova@vscht.cz Title: Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions Abstract: The aim of the work was to evaluate the change in antioxidant content with maturation stage in tomato berries under elevated salinity conditions. The examined antioxidants were lipoic acid, vitamin C and vitamin E. It was found that in the majority of berries examined the content of dihydrolipoic acid, reduced ascorbate and a-tocopherol increased with maturation. Furthermore, the interplay between them was shown. These results are of great importance also from nutritional and health point of view. Keywords: salt stress, tomato, antioxidant, lipoic acid, vitamin C, vitamin E Journal: Czech Journal of Food Sciences Pages: S138-S139 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1103-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1103-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0015.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1103-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: U. Schwietzke Author-Name: U. Schwarzenbolz Author-Workplace-Name: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: uta.schwietzke@chemie.tu-dresden.de Author-Name: T. Henle Author-Workplace-Name: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: uta.schwietzke@chemie.tu-dresden.de Title: Influence of Cheese Type and Maturation Time on the Early Maillard Reaction in Cheese Abstract: Formation and degradation of Amadori products (APs) originating from the early Maillard reaction during maturation of three different commercial cheeses, namely Cheddar, Emmentaler and Gouda, was investigated. APs were analysed as the corresponding N-(furoylmethyl) amino acids formed after acid hydrolysis. The contents of furosine, which is a hallmark for Amadori products resulting from derivatisation of lysine at the ε-amino group (ε-APs), ranged from 4 to 20 mg/100 g protein, corresponding to 33 to 159 μmol of lysine Amadori product per 100 g protein in the cheese samples at the start of the ripening period. Furosine contents declined during ripening in all investigated cheeses, in which cheese type and the stage of ripening influenced the rate of furosine decline. In contrast to this, all detectable N-terminal APs (α-AP) decreased at similar rates. The mean total content of these substances ranged from 12 to 48 μmol/100 g protein. The ratio between ε-APs and α-APs can be used as an indicator for the cheese ripening. Keywords: furosine, α -N-(2-furoylmethyl)-amino acids, cheese, Amadori product, Maillard reaction, proteolysis Journal: Czech Journal of Food Sciences Pages: S140-S142 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1111-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1111-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0016.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1111-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Wellner Author-Name: Ch. Hüttl Author-Workplace-Name: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: anne.wellner@chemie.tu-dresden.de Author-Name: T. Henle Author-Workplace-Name: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: anne.wellner@chemie.tu-dresden.de Title: Influence of Heat Treatment on the Formation of Amadori Compounds in Carrots Abstract: The formation of Amadori products (APs) during heat treatment of carrot juice and dehydration of carrots was studied. APs were measured as the corresponding N-furoylmethyl amino acids (FMAAs) after acid hydrolysis using RP-HPLC. Commercial samples of juices contained up to 108 mg furosine/100 g protein, 18 mg FM-Ala/100g protein, 13 mg FM-Val/100 g protein and 32 mg FM-GABA/100 g protein. The concentrations in dehydrated carrots were extensively higher with up to 1553 mg furosine/100 g protein, 1144 mg FM-Ala/100 g protein, 88 mg FM-Val/100 g protein and 908 mg FM-GABA/100 g protein. Heat treatment of fresh carrot juice caused only a marginal increase of Amadori compounds. Samples contained at most 16 mg furosine/100 g protein and 19 mg FM-GABA, respectively, while FM-Ala and FM-Val were not detectabele at all. In contrast, drying of carrots led to a significant increase of FMAAs. The dehydrated samples contained up to 989 mg furosine/100 g protein, 1201 mg FM-Ala/100 g protein and 969 mg FM-GABA/100 g protein, while FM-Val was not detectable. Keywords: carrot, heat treatment, furosine, N-furoylmethyl amino acids Journal: Czech Journal of Food Sciences Pages: S143-S145 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/969-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/969-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0017.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:969-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Seidowski Author-Name: D. Lunow Author-Workplace-Name: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: anne.seidowski@chemie.tu-dresden.de Author-Name: T. Henle Author-Workplace-Name: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: anne.seidowski@chemie.tu-dresden.de Title: Amadori Products - Substrates and Inhibitors for Intestinal Brush Border Glycosidases Abstract: The effect of oligosaccharide-derived Amadori products on intestinal disaccharidases was investigated to answer the question, whether these products, ingested in relevant amounts with the daily diet, are degraded by carbohydrate-digesting enzymes and in addition interfere with the digestion of other carbohydrates. Using Caco-2 cells, which served as model for the intestinal brush border, the hydrolysis of peptide-bound Amadori products, prepared from Nα-hippuryllysine and maltose or maltotriose, respectively, as well as of the oligosaccharides was studied. The Caco-2 cells hydrolysed the Amadori products to yield Nα-hippuryl-fructosyl-lysine and D-glucose. The inhibition of Caco-2 sucrase-isomaltase by Amadori products was examined with a microtitre plate assay with p-nitrophenyl-α-D-glucopyranoside as substrate. IC50 values were in the millimolar range, indicating that Amadori products do not act as strong inhibitors for intestinal glycosidases. The hydrolysis of the natural substrate maltose, on the other hand, was barely affected. Keywords: Caco-2 cells, oligosaccharide, Amadori compounds, α -glucosidase inhibition Journal: Czech Journal of Food Sciences Pages: S146-S148 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/615-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/615-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0018.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:615-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Konečný Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic Author-Name: K. Cejpek Author-Name: L. Čechovská Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic Author-Name: J. Velíšek Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic Title: Transformation Pathways of Reductones in the Advanced Maillard Reaction Abstract: The transformation of methylene-active reducing Maillard intermediates 4-hydroxy-5-methyl-2H-furan-3-one (norfuraneol, 1) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) was studied in heated (at 70-95°C up to 2 h) model aqueous binary systems containing various reactive carbonyl Maillard intermediates. Among them, furan-2-carbaldehyde and its derivatives 5-hydroxymethylfuran-2-carbaldehyde and pyrrol-2-carbaldehyde react intensely with the above reductones resulting in significant formation of consecutive reducing products. The active products formation and changes in total electrochemical activity were evaluated by using HPLC system with amperometric detection. The active products are consisted of primary reductone-carbaldehyde adducts (2a, b) that dehydrate to major active stereoisomeric condensation products (3a, b). The latter are hydrolysed to still electrochemically active compounds (4a, b) with yet unknown structure. Norfuraneol is transformed by 67-94% after 2 h heating at 95°C and pH 7 depending on a carbaldehyde, while DDMP react much slowly. Up to 42% of the initial norfuraneol electrochemical activity remains retained in the consecutive products depending on time and carbaldehyde involved. Keywords: Maillard reaction, antioxidants, reductones, norfuraneol, carbaldehydes Journal: Czech Journal of Food Sciences Pages: S149-S152 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1091-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1091-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0019.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1091-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Hellwig Author-Name: J. Löbner Author-Workplace-Name: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: michael.hellwig@chemie.tu-dresden.de Author-Name: A. Schneider Author-Workplace-Name: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: michael.hellwig@chemie.tu-dresden.de Author-Name: U. Schwarzenbolz Author-Workplace-Name: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: michael.hellwig@chemie.tu-dresden.de Author-Name: T. Henle Author-Workplace-Name: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: michael.hellwig@chemie.tu-dresden.de Title: Release of Protein-Bound N-ε -(γ -glutamyl)-Lysine during Simulated Gastrointestinal Digestion Abstract: N-ε -(γ -glutamyl)-lysine is a crosslinking amino acid formed in food mainly during treatment with microbial transglutaminase (mTG). The purpose of this study was to investigate to which amount isopeptides are detectable in a low-molecular weight peptide fraction after simulated gastrointestinal digestion. Casein, which had been enriched with N-ε -(γ-glutamyl)-lysine by mTG to different extents, was subjected to simulated gastrointestinal digestion and the resulting peptide mixture fractionated into a low- and a high molecular weight fraction (below or above 200-500 Da, respectively) using semipreparative gel permeation chromatography. N-ε -(γ-glutamyl)-lysine was analysed in these fractions by RP-HPLC after enzymatic hydrolysis and derivatisation with phenyl isothiocyanate. N-ε -(γ-glutamyl)-lysine was found nearly exclusively in the high-molecular weight fraction, indicating that dietary N-ε -(γ-glutamyl)-lysine present in mTG-modified food proteins is not available for absorption in the intestine. Keywords: crosslinking, isopeptide, transglutaminase, simulated gastrointestinal digestion Journal: Czech Journal of Food Sciences Pages: S153-S155 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/962-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/962-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0020.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:962-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: U. Schwarzenbolz Author-Name: T. Henle Author-Workplace-Name: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: uwe.schwarzenbolz@chemie.tu-dresden.de Title: Cysteine Mediated Formation of N-ε -Carboxymethyllysine (CML) on Proteins Abstract: The reaction of glyoxal with nucleophilic amino acids was monitored for β-casein as well as β-lactoglobulin. As predicted from previous experiments with hippuryl amino acids, a measurable decrease of arginine can be found in the thiol-free β-casein, while the lysine content remained almost unchanged. For β-lactoglobulin, the incubation with glyoxal led to a slight decrease in the lysine content, while the arginine residues remained unmodified. Here, in accordance with nucleophilicity, it is suggested, that mainly cystein residues react with glyoxal. In solutions containing β-casein with or without glutathione, the effects were less pronounced and regarding the lysine and arginine content, the influence of thiols could hardly be recorded on a significant level. However, comparing the CML levels in the different incubations, it becomes obvious, that glutathione is favouring CML formation in a concentration depended manner. Therefore, the use of CML as an indicator, e.g. for the Maillard reaction, must be related to the composition of the reaction system. Keywords: N-ε -carboxymethyllysine, CML, cysteine, protein modifications Journal: Czech Journal of Food Sciences Pages: S156-S159 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1106-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1106-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0021.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1106-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Förster Author-Name: C. Börner Author-Workplace-Name: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: anke.foerster@chemie.tu-dresden.de Author-Name: T. Henle Author-Workplace-Name: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: anke.foerster@chemie.tu-dresden.de Title: Effect of a "Fast Food" Diet on the Urinary Excretion of Maillard Reaction Products Abstract: The impact of a diet consisting mainly of "fast food" on the urinary excretion of glycation compounds compared to a usual diet was studied. 9 volunteers followed a well defined diet, starting with one day of individual diet of choice followed by four days of "fast food" embedded in two day periods of MRP-free diet. 24 h-urine samples were collected and analysed for contents of free Amadori product and pyrraline. Urinary excretion of the glycation compounds decreased by 70% to a basic level as a consequence of the MRP-free diet. The following "fast food diet" lead to an increase in excretion of both lysine derivatives, giving evidence for no significant differences between the urinary MRP contents after the individual diets and the "fast food diet". In summary, our data confirm, that urinary excretion of glycation compounds is affected by the daily diet. Consumption of a "fast food diet" did not lead to an increased urinary excretion of MRPs compared to the diets usually followed by the participants. Keywords: glycation, pyrraline, Amadori product, nutrition, AGEs Journal: Czech Journal of Food Sciences Pages: S160-S162 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1101-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1101-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0022.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1101-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: J. Atrott Author-Name: T. Henle Author-Workplace-Name: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: julia.atrott@chemie.tu-dresden.de Title: Methylglyoxal in Manuka Honey - Correlation with Antibacterial Properties Abstract: A perfect linear correlation was found for methylglyoxal levels in 61 samples of Manuka honey, ranging from 189 to 835 mg/kg, and the corresponding antibacterial activities of the samples, which were between 12.4% and 30.9% equivalent phenol concentration. This clearly underlines that methylglyoxal is the dominant bioactive compound in Manuka honey and above concentrations of around 150 mg/kg directly responsible for the characteristic antibacterial properties of Manuka honey. Methylglyoxal can be a suitable tool for labelling the unique bioactivity of Manuka honey. Keywords: methylglyoxal, honey, bacteria, RP-HPLC, functional food Journal: Czech Journal of Food Sciences Pages: S163-S165 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/911-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/911-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0023.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:911-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: K. Trabs Author-Name: N. Kasprick Author-Workplace-Name: Institute of Food Chemistry; Technische Universität Dresden, D-01062 Dresden, Germany. *E-mail: kathrin.trabs@chemie.tu-dresden.de Author-Name: T. Henle Author-Workplace-Name: Institute of Food Chemistry; Technische Universität Dresden, D-01062 Dresden, Germany. *E-mail: kathrin.trabs@chemie.tu-dresden.de Title: Isolation of Reaction Products Resulting from Heat-Induced Degradation of Inulin Abstract: From inulin which had been heated for 30 min at 200°C, four di-D-fructose dianhydrides (DFDAs) were isolated using flash chromatography and final purification by semipreparative HPLC, followed by identification via NMR spectroscopy. The DFDAs α-D-Fruf-1,2':2,3'-β-D-Fruf (DFA III), α-D-Fruf-1,2':2,1'-β-D-Fruf (DFA I), α-D-Fruf-1,2':2,1'-α-D-Fruf (DFA VII) and β-D-Fruf-1,2´:2,1´-β-D-Fruf were identified. The yield of the isolated DFDAs varied depending on the DP of the used inulin. Using the isolated DFDAs as reference compounds, quantification of the disaccharides in commercial bakery products via high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) was possible. Keywords: inulin, di-D-fructose dianhydrides, DFDA, NMR, bakery products Journal: Czech Journal of Food Sciences Pages: S166-S168 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/921-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/921-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0024.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:921-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: V. Spěváčková Author-Name: I. Hrádková Author-Workplace-Name: Department of Dairy and Fat Technology, Institute of Chemical Technology in Prague, Czech Republic Author-Name: M. Ebrtová Author-Workplace-Name: Department of Dairy and Fat Technology, Institute of Chemical Technology in Prague, Czech Republic Author-Name: V. Filip Author-Workplace-Name: Department of Dairy and Fat Technology, Institute of Chemical Technology in Prague, Czech Republic Author-Name: M. Tesařová Author-Workplace-Name: Department of Dairy and Fat Technology, Institute of Chemical Technology in Prague, Czech Republic Title: Lipid Oxidation in Dispersive Systems with Monoacylglycerols Abstract: Model fat blends with a monoacylglycerol emulsifier with different acyl chain (C10, C12, C14, C16, C18, C18:1, C20, C22) were prepared and stored under oxygen atmosphere 8 weeks at temperature 20°C. Influence of monoacylglycerol on oxidation and oxidation stability of the model fat blends was studied. The model fat blends were prepared by mixing of fully hydrogenated structured fats that contained only palmitic and stearic acid (fully hydrogenated zero-erucic rapeseed oil and fully hydrogenated palmstearin) and half-refined soybean oil. Lipid oxidation was measured by determination of the peroxide value. Volatile oxidation products were detected by the solid phase microextraction in connection with gas chromatography-mass detector (SPME/GC-MS). The oxidative stability was measured by the Rancimat method. Lipid oxidation in model system with 1-octadecenoylglycerol (MAG18:1) was the most extended. On the other hand minimal lipid oxidation was found out in the presence of 1-tetradecanoylglycerol (MAG14) and 1-hexadecanoylglycerol (MAG16). Keywords: lipid oxidation, fat blend, emulsifier, monoacylglycerol Journal: Czech Journal of Food Sciences Pages: S169-S172 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1059-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1059-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0025.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1059-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: E. Abd El-Moneim Mahmoud Author-Workplace-Name: Higher Institute of Tourism, Hotels & Computer (H.I.T.H.C.) El-Seyouf, Alexandria, Egypt Author-Name: J. Dostálová Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: emanmail2005@yahoo.com Author-Name: D. Lukešová Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: emanmail2005@yahoo.com Author-Name: M. Doležal Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: emanmail2005@yahoo.com Title: Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering Abstract: The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (Cyprinus carpio) and Atlantic mackerel (Scomber scombrus) minced fish flesh were studied. The heating treatment at all conditions reduced moisture and therefore, increased lipid and dry matter contents. The isolated lipids were subjected to the following analyses: peroxide value, acid value and content of conjugated dienes (by absorbance at 232 nm). The free fatty acid content in the lipid fraction of the fish flesh was significantly reduced by cooking. Conjugated diene levels in fish muscle increased and peroxide values decreased for all cooked samples. Changes in fatty acids composition were only small. Keywords: acid value, common carp, conjugated dienes, fatty acids, fish lipids, lipid oxidation, mackerel, microwave heating, peroxide value Journal: Czech Journal of Food Sciences Pages: S17-S19 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/948-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/948-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0026.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:948-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: E. Abd El-Moneim Mahmoud Author-Name: J. Dostálová Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic Author-Name: J. Pokorný Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic Author-Name: D. Lukešová Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic Author-Name: M. Doležal Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic Title: Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation Abstract: The oxidation stability of extra virgin and refined olive oils produced in different countries were studied under different conditions of microwave heating (microwave oven Electrolux, 2450 MHz, 500 W) and conventional heating (200°C). Oils were heated in a microwave oven and in a conventional oven for 0, 3, 6, 9, 12, 15, 20, 25, and 30 minutes. The evaluated parameters were peroxide value, content of conjugated dienes, conjugated trienes (determined by absorbance at 233 nm and 274 nm, respectively), and fatty acid composition by GC. During microwave and conventional heating peroxide values and contents of dienoic compounds differed significantly between control and the heated samples. The microwave treatment did not produce significantly greater amount of oxidation products than traditional heating. Keywords: conjugated dienes, conjugated trienes, conventional heating, fatty acids composition, lipid oxidation, microwave heating, olive oil, peroxide value Journal: Czech Journal of Food Sciences Pages: S173-S177 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/963-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/963-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0027.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:963-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: D. Lukešová Author-Name: J. Dostálová Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic Author-Name: E. El-Moneim Mahmoud Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic Author-Name: M. Svárovská Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic Title: Oxidation Changes of Vegetable Oils during Microwave Heating Abstract: Oxidation changes of different types of vegetable oils were studied during microwave heating. Samples of vegetable oils (rapeseed, sunflower, soybean and corn oil), commercially available at the market in the Czech Republic, were heated in a microwave oven. Parameters as peroxide value, conjugated dienes and trienes levels were determined in oil samples before and after heating in the period from 3 to 30 minutes. Keywords: microwave heating, peroxide value, conjugated dienes and trienes, vegetable oils Journal: Czech Journal of Food Sciences Pages: S178-S181 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/929-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/929-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0028.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:929-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Rodríguez Author-Workplace-Name: Bromatology Department, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain *E-mail: saubourg@iim.csic.es Author-Name: M. Trigo Author-Workplace-Name: Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Vigo, E-36208 Spain Author-Name: R. Pérez Author-Workplace-Name: Bromatology Department, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain *E-mail: saubourg@iim.csic.es Author-Name: J. M. Cruz Author-Workplace-Name: Analytical Chemistry, Nutrition & Author-Name: P. Paseiro Author-Workplace-Name: Analytical Chemistry, Nutrition & Author-Name: S. P. Aubourg Title: Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutc h ): Effect of Packaging Abstract: : Coho salmon (Oncorhynchus kisutch) has recently attracted a great interest as a farmed product. This research focuses on its commercialisation as a frozen product. For it, an advanced storage technology combining vacuum and a polyphenolic rich-film was applied for a 9-months storage period (-18°C). The study was addressed to lipid hydrolysis and oxidation changes and to endogenous antioxidant content in salmon muscle. No effect of packaging conditions could be observed on free fatty acid formation. However, vacuum packaging conditions provided a partial inhibition of primary (peroxide) and secondary (anisidine value) lipid oxidation development; this inhibitory effect was accompanied by a lower tocopherol isomers loss. The employment of a film including polyphenolic compounds led to a partial inhibition of α-tocopherol breakdown and to a lower secondary (anisidine value) and tertiary (fluorescent compound formation) lipid oxidation development. A partial inhibitory effect on lipid oxidation development is concluded for the employment of a polyphenolic compound rich-film packaging when applied to farmed coho salmon. Keywords: Keywords: coho salmon, packaging, antioxidant, frozen storage, rancidity Journal: Czech Journal of Food Sciences Pages: S182-S184 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1084-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1084-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0029.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1084-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Z. Réblová Author-Name: D. Tichovská Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic Author-Name: M. Doležal Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic Title: Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation Abstract: Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil, soybean oil and olive oil) on the heating plate with temperature 180°C. The content of polymerised triacylglycerols 6% (i.e. half of maximum acceptable content) was achieved after 5.3, 4.2, 4.1, and 2.6 hours of heating for olive oil, soybean oil, rapeseed oil and sunflower oil, respectively, while decrease in content of total tocopherols to 50% of the original content was achieved after 3.4, 1.6, 1.3, and 0.5 hours of heating for soybean oil, rapeseed oil, sunflower oil and olive oil, respectively. Because of the high degradation rate of tocopherols, decrease in content of total tocopherols to 50% of the original content was achieved at content of polymerised triacylglycerols 0.6%, 1.9%, 2.8% and 4.9% for olive oil, rapeseed oil, sunflower oil and soybean oil, respectively, i.e. markedly previous to the frying oil should be replaced. Keywords: tocopherols, frying, polymerised triacylglycerols Journal: Czech Journal of Food Sciences Pages: S185-S187 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/968-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/968-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0030.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:968-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Holasová Author-Name: R. Dostálová Author-Workplace-Name: Agritec Plant Research, Ltd., 787 01 Šumperk, Czech Republic Author-Name: V. Fiedlerová Author-Workplace-Name: Food Research Institute Prague, 102 31 Prague, Czech Republic Author-Name: J. Horáček Author-Workplace-Name: Agritec Plant Research, Ltd., 787 01 Šumperk, Czech Republic Title: Variability of Lutein Content in Peas (Pisum sativum L.) in Relation to the Variety, Season and Chlorophyll Content Abstract: Lutein and β-carotene contents in 32 samples of field peas with green ( Keywords: lutein, β -carotene, chlorophyll, peas Journal: Czech Journal of Food Sciences Pages: S188-S191 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1075-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1075-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0031.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1075-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: J. Musilová Author-Name: J. Bystrická Author-Workplace-Name: Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovak Republic, *E-mail: janette.musilova@uniag.sk Author-Name: J. Tomáš Author-Workplace-Name: Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovak Republic, *E-mail: janette.musilova@uniag.sk Author-Name: Z. Poláková Author-Workplace-Name: Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovak Republic, *E-mail: janette.musilova@uniag.sk Author-Name: S. Melicháčová Author-Workplace-Name: Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovak Republic, *E-mail: janette.musilova@uniag.sk Title: Changes of Vitamin C Content in Relation to the Range of Accumulation of Cd, Pb and Zn in Potato Tubers Abstract: The changes of vitamin C content in relation to Cd, Pb and Zn accumulation in 6 potatoes varieties: very early (Junior, Impala), early (Livera), middle early (Agria), medium-late (Asterix, Desirée) were surveyed in this work. The soil used in pot trial had pseudototal (in soil extract of aqua regia Keywords: potatoes, heavy metals, vitamin C Journal: Czech Journal of Food Sciences Pages: S192-S194 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/614-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/614-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0032.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:614-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: P. García-García Author-Name: K. Segovia-Bravo Author-Workplace-Name: Instituto de la Grasa (CSIC), 41012 Sevilla, Spain, *E-mail: pedrog@cica.es Author-Name: A. López-López Author-Workplace-Name: Instituto de la Grasa (CSIC), 41012 Sevilla, Spain, *E-mail: pedrog@cica.es Author-Name: M. Jaren-Galán Author-Workplace-Name: Instituto de la Grasa (CSIC), 41012 Sevilla, Spain, *E-mail: pedrog@cica.es Author-Name: A. Garrido-Fernández Author-Workplace-Name: Instituto de la Grasa (CSIC), 41012 Sevilla, Spain, *E-mail: pedrog@cica.es Title: Mechanism and Polyphenols Involved in the Browning Reaction of Olives Abstract: The purpose of this work was to disclose the mechanisms of the browning reaction produced on the surface of the fresh Manzanilla olive cultivar due to the bruises caused during hand or mechanical harvesting. The role played by the different phenols in the browning reaction and the implication of the enzymes present in the olive flesh have also been studied. The reaction was reproduced in model solutions where olive phenol extracts were put into contact with crude enzymatic olive extracts (active or denaturised) in a solution buffered at the same pH of the olive flesh (5.0) added or not with ascorbic acid to prevent oxidation. The proposed mechanism would consist of two steps. First, there is an enzymatic release of hydroxytyrosol, due to the action of the fruits' β-glucosidases and esterases on oleuropein and hydroxytyrosol glucoside; additional hydroxytyrosol can also be produced (in a markedly lower proportion) by the chemical hydrolysis of oleuropein. In a second phase, hydroxytyrosol and verbascoside are oxidised by the fruits' polyphenoloxidase (mainly) and by a chemical reaction, which occurs to a limited extent due to the olive flesh pH 5.0. This hypothesis of the browning reaction mechanism is in agreement with the results in fresh fruits, because oleuropein is the compound that decreased in a higher proportion when the olives were bruised; and the sum of the concentrations of compounds that contain hydroxytyrosol in its molecule is mainly responsible for the decrease in total phenols in olives. Keywords: browning, bruised olives, enzymes, harvest, phenols Journal: Czech Journal of Food Sciences Pages: S195-S196 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1099-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1099-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0033.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1099-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: R. Fabiani Author-Name: P. Rosignoli Author-Workplace-Name: Dipartimento di Specialità Medico-Chirurgiche e Sanità Pubblica, Sezione di Epidemiologia Molecolare e Igiene Ambientale, University of Perugia, 06123 Perugia, Italy Author-Name: R. Fuccelli Author-Workplace-Name: Dipartimento di Specialità Medico-Chirurgiche e Sanità Pubblica, Sezione di Epidemiologia Molecolare e Igiene Ambientale, University of Perugia, 06123 Perugia, Italy Author-Name: F. Pieravanti Author-Workplace-Name: Dipartimento di Specialità Medico-Chirurgiche e Sanità Pubblica, Sezione di Epidemiologia Molecolare e Igiene Ambientale, University of Perugia, 06123 Perugia, Italy Author-Name: A. De Bartolomeo Author-Workplace-Name: Dipartimento di Specialità Medico-Chirurgiche e Sanità Pubblica, Sezione di Epidemiologia Molecolare e Igiene Ambientale, University of Perugia, 06123 Perugia, Italy Author-Name: G. Morozzi Author-Workplace-Name: Dipartimento di Specialità Medico-Chirurgiche e Sanità Pubblica, Sezione di Epidemiologia Molecolare e Igiene Ambientale, University of Perugia, 06123 Perugia, Italy Title: Involvement of Hydrogen Peroxide Formation on Apoptosis Induction by Olive Oil Phenolic Compounds Abstract: In the present investigation the ability of different phenolic compounds, either present or not in olive oil, to induce both apoptosis on tumour cells and H2O2 accumulation in cell culture medium was assesed. Among the phenols studied we found that tyrosol (p-HPEA), homovanillic alcohol and protocatechuic, o-coumaric, vanillic, homovanillic, ferulic and syringic acids did not induce either apoptosis on HL60 cells or H2O2 accumulation, while hydroxytyrosol (3,4-DHPEA), 3,4-dihydroxyphenylacetic acid (3,4-DHPA), 3,4-dihydroxy-hydrocinnamic acid (3,4-DHHC) and gallic acid induced both apoptosis and accumulation of H2O2 in the culture medium which were significantly reduced by catalase. In contrast, the dialdehydic form of elenoic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) and to tyrosol (p-DHPEA-EDA) induced high level of apoptosis not reduced by catalase. Finally, oleuropein exerted a weak pro-apoptotic effect not mediated by H2O2 release. From these results it is evident that: (I) the cathecol moiety of phenols is necessary but not sufficient to induce apoptosis and H2O2 accumulation; (ii) the 3,4-DHPEA metabolism may partially reduce its pro-apoptotic potential; (iii) the pro-apoptotic activity of 3,4-DHPEA-EDA and p-DHPEA-EDA is not mediated by H2O2 releasing activity. Keywords: olive oil, phenols, apoptosis, hydrogen peroxide Journal: Czech Journal of Food Sciences Pages: S197-S199 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/913-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/913-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0034.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:913-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Rodríguez Author-Workplace-Name: Food Science and Chemical Technology Department, Universidad de Chile, Santiago, Chile Author-Name: I. Ortea Author-Workplace-Name: Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain Author-Name: M. Trigo Author-Workplace-Name: Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain Author-Name: Y. Sierra Author-Workplace-Name: Food Science and Chemical Technology Department, Universidad de Chile, Santiago, Chile Author-Name: J. M. Gallardo Author-Workplace-Name: Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain Author-Name: G. Tabilo-Munizaga Author-Workplace-Name: Food Engineering Department, Universidad de Bío-Bío, Chillán, Chile; 4Food Engineering Department, Universidad de La Serena, La Serena, Chile, *E-mail: saubourg@iim.csic.es Author-Name: M. Pérez-Won Author-Name: S. P. Aubourg Author-Workplace-Name: Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain Title: Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment Abstract: Coho salmon (Oncorhynchus kisutch) has recently attracted a great interest as a farmed product. This research focuses on its commercialisation as a chilled product. Thus, the effect of a previous hydrostatic high pressure (HHP) treatment on chemical changes related to quality loss was studied. A marked effect of HHP treatment was observed on lipid hydrolysis (free fatty acid formation), lipid oxidation (primary, secondary and tertiary compounds) and protein breakdown (sarcoplasmic fraction) throughout the chilling storage; however, no influence could be observed on nucleotide degradation and polyene index. Sensory analysis (putrid and amine odour development) showed a profitable effect of HHP on chilled salmon quality; however, no effect could be concluded on rancid odour development. Keywords: Coho salamon, high pressure, chilling, proteins, lipids, nucleatides Journal: Czech Journal of Food Sciences Pages: S20-S22 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/630-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/630-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0035.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:630-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Z. Kotíková Author-Workplace-Name: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences in Prague, 165 21 Prague, *E-mail: lachman@af.czu.cz Author-Name: A. Hejtmánková Author-Workplace-Name: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences in Prague, 165 21 Prague, *E-mail: lachman@af.czu.cz Author-Name: J. Lachman Title: Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes Abstract: The influence of variety and the level of maturity on the content and composition of carotenoids in tomatoes were monitored in a field experiment in the year 2007. A total of 11 varieties were submitted to this experiment - Albertovské žluté, Bejbino F1, Cristina F1, Bonset F1, Dominato F1, Monika F1, Orkado F1, Start S F1, Stupické polní rané, Tornádo F1 and Rougella F1. A significant difference in the ability of tomatoes to synthesise carotenoids in relation to variety was found. At the mature phase of fruits an average content of carotenoids was determined as 665 μg/g dry mass. The varieties with high content of carotenoids were Bonset F1, Start S F1 and Cristina F1. On the contrary, the varieties with low ability in carotenoids production are Albertovské žluté, Bejbino F1 and Tornádo F1. The main carotenoids determined at the red-fruit tomatoes were lycopene, β-carotene and lutein. In the yellow-fruited variety - Albertovské žluté, only β-carotene and lutein was found. Keywords: carotenoids, tomatoes, varieties, ripening, HPLC Journal: Czech Journal of Food Sciences Pages: S200-S203 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1093-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1093-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0036.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1093-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Vollmannová Author-Name: T. Tóth Author-Workplace-Name: Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovak Republic, *E-mail: alena.vollmannova@uniag.sk Author-Name: D. Urminská Author-Workplace-Name: Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovak Republic, *E-mail: alena.vollmannova@uniag.sk Author-Name: Z. Poláková Author-Workplace-Name: Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovak Republic, *E-mail: alena.vollmannova@uniag.sk Author-Name: M. Timoracká Author-Workplace-Name: Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovak Republic, *E-mail: alena.vollmannova@uniag.sk Author-Name: E. Margitanová Author-Workplace-Name: Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovak Republic, *E-mail: alena.vollmannova@uniag.sk Title: Anthocyanins Content in Blueberries (Vaccinium corymbosumL.) in Relation to Freesing Duration Abstract: The changes of total anthocyanins (TA) content in fruit of blueberries in relation to freezing duration are the aim of this study. The samples of 21 chosen cultivars obtained from the research breed station were stored in polyethylene bags in freezing box at temperature -18°C. In ethanolic blueberry extracts TA contents were by spectrophotometric method during the time of 6 months at period of 3 months determined. Significant differences of TA content among the observed cultivars were confirmed. The value interval was 615.8-3206.3 mg/kg. The average TA content in 10 very early, resp. early cultivars was 1655.8 mg/kg, in 5 medium early cultivars 1515.6 mg/kg, in 6 medium late, resp. late cultivars 1431.2 mg/kg. During 6 months of blueberries store in the freezing box the average decrease 16.7% of TA content was observed. The average decrease of TA content in very early, resp. early cultivars was 19.6%, in medium early cultivars 16.5% and in medium late, resp. late cultivars 14%. Keywords: cultivars, blueberries, anthocyanin, freezing Journal: Czech Journal of Food Sciences Pages: S204-S206 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1069-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1069-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0037.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1069-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: K. Cejpek Author-Name: J. Velíšek Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic Title: Advances in Chemistry of Isothiocyanate-derived Colourants Abstract: This study is focused on the reactions of isothiocyanates (ITCs) in the presence of amino compounds leading to coloured structures via substituted 2-thiohydantoins. A series of complementary experiments has been done and appropriate reaction conditions and structural prerequisites have been defined. Low-molecular colourants isolated and characterised from the model systems can be sorted into three groups. Yellow to red diastereomeric dehydrodimers of 2-thiohydantoin derivatives that contain an acidic methylene group are formed in mixtures consisted of ITCs and amino acids with α-methylene group in mild acidic to mild alkaline systems. The condensation products of the 2-thiohydantoins with reactive aromatic or heterocyclic carbaldehydes from the Maillard reaction, essential oils etc. comprise a heterogeneous group of mostly yellow colourants. Blue compounds of two types are structurally more complicated structures that arise from N-substituted amino acids and ITCs in alkaline media. Keywords: isothiocyanates, amino acids, 2-thiohydantoins, carbaldehydes, colour, pigments Journal: Czech Journal of Food Sciences Pages: S207-S210 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1092-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1092-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0038.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1092-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: J. Fuentes Author-Name: S. Jaramillo Author-Name: R. Guillén Author-Name: A. Jiménez Author-Name: R. Rodríguez Author-Name: A. Lama Author-Name: J. Fdez-Bolanos Author-Name: R. Rodríguez Title: Influence of Environmental Factors on Green Asparagus Flavonoids Abstract: We have previously reported that there is high correlation between antioxidant capacity and total phenol content in green asparagus (RODRÍGUEZ et al. 2005), which suggests that phenols could be mainly responsible for that activity as happens for other plant-derived products (VINSON et al. 1998; KAMAT et al. 2000; NINDO et al. 2003; PELLEGRINI et al. 2003). It has also been established that flavonoids are the most abundant phenolics in green asparagus and that their profile is significantly different among genotypes (FUENTES-ALVENTOSA et al. 2007, 2008). The composition of flavonoids in plants is influenced by both genetic factors and environmental conditions. It has been previously reported that the former seem to be a determinant factor because significant differences were found between green (triguero) native spears and commercial hybrids of green asparagus both cultivated in the same area (FUENTES-ALVENTOSA et al. 2008). The main objective of the present work is to determine the influence of cultivation area and harvest date on the content and composition of flavonoid glycosides from several green asparagus genotypes. The variability of flavonoid composition among spears of the same genotype collected from different plants has also been investigated. Quantitative evaluation of flavonoid content was carried out by HPLC-DAD-MS, as described by FUENTES-ALVENTOSA et al. (2007). Flavonoid glycosides and flavonols were identified by using their retention times and both spectroscopic and mass spectrometric data. Quantification of individual flavonoids was directly performed by HPLC-DAD using an eight-point regression curve in the range of 0-250 μg on the basis of standards. Where standards were not available, quantification was based on an average value for that class of compound, since responses were essentially similar within classes. Results were calculated from the mean of three replicates. From the results of this study it can be concluded that flavonoid composition of green asparagus was influenced by both cultivation area and harvest date, whereas no significant differences were found among spears of the same genotype from different plants within an asparagus field. Keywords: green asparagus, antioxidants, phenol content Journal: Czech Journal of Food Sciences Pages: S211 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/613-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/613-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:613-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: S. Jaramillo Author-Name: J. Fuentes Author-Name: R. Rodríguez Author-Name: A. Jiménez Author-Name: G. Rodríguez Author-Name: A. Lama Author-Name: J. Fdez-Bolanos Author-Name: R. Guillén Title: Saponin Profile of Green Asparagus Genotypes Abstract: Among the phytochemicals found in green asparagus, phenolics and saponins represent the major groups of bioactive compounds. The first are mainly related to the antioxidant activity of this product; and the distinct saponins detected in green (triguero) asparagus influence both its organoleptic and bioactive properties. The main objective of the present work is the characterisation of the saponins profile from distinct genotypes of the green asparagus. Their analysis by HPLC-MS (High Performance Liquid Chromatography-Mass Spectrometry) have revealed that the content and composition of saponins from green asparagus are significantly different from those of the commercial hybrids. Hence, in green asparagus, there have been identified several saponins that distinguish it from the rest and that can be an adequate parameter for the determination of not only its organoleptic properties but also its major or minor functional quality. Saponins total content was about ten times greater in the green asparagus than in the commercial hybrids. Besides, in the green asparagus there have been detected significant quantities of several saponins that are not present in commercial hybrids. Typical saponins from the green asparagus are steroidal saponins derived from diosgenin, and mostly consist of protodioscin. However, the analysis of the green asparagus samples has revealed the presence of six naturally occurring saponins, neither of them being diosgenin derivatives but sarsapogenin glycosides. Keywords: green asparagus, phenolics, saponins, HPLC-MS Journal: Czech Journal of Food Sciences Pages: S212 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/957-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/957-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:957-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: D. Komes Author-Name: D. Horžić Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10002 Zagreb, Croatia, *E-mail: dkomes@pbf.hr Author-Name: A. Belščak Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10002 Zagreb, Croatia, *E-mail: dkomes@pbf.hr Author-Name: K. Kovačević Ganič Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10002 Zagreb, Croatia, *E-mail: dkomes@pbf.hr Author-Name: A. Baljak Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10002 Zagreb, Croatia, *E-mail: dkomes@pbf.hr Title: Determination of Caffeine Content in Tea and Maté Tea by using Different Methods Abstract: Caffeine-containing products have been consumed for hundreds of years for their pleasant flavor and stimulating effects. In recent years, caffeine received increasing attention in food and pharmaceutical industries, due to its pharmacological properties which comprise stimulation of the central nervous system, peripheral vasoconstriction, relaxation of the smooth muscle and myocardial stimulation. The aim of this study was to determine the content of caffeine in five types of tea (white, yellow, green, oolong, black) and two types of maté tea (green maté and roasted maté tea). The content of caffeine was determined by using four different methods: extraction with chloroform, micromethod, method with lead-acetate and high performance liquid chromatography method (HPLC-PDA). The antioxidant capacity of teas as well as of the extracted ("raw") caffeine was determined by using two methods: reactions with 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical (ABTS assay) and Ferric reducing antioxidant power (FRAP assay). The content of caffeine has been associated with plant origin and growth conditions, as well as processing conditions. By applying all four methods, the highest content of caffeine was determined in white tea, whereas maté and roasted maté tea were characterised with the lowest content of caffeine. Spectrophotometric micro-method has proven to be the best alternative to the HPLC method. The highest antioxidant capacity was determined in yellow tea, while the lowest was determined in roasted maté tea. In comparison to the antioxidant capacity of teas, the antioxidant capacity of extracted ("raw") caffeine is almost negligible, and does not contribute to the overall antioxidant properties of tea. Keywords: antioxidant capacity, caffeine, HPLC, maté tea, tea Journal: Czech Journal of Food Sciences Pages: S213-S216 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/612-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/612-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0041.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:612-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: I. Borkovcová Author-Name: E. Janoušková Author-Workplace-Name: Department of Milk Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences in Brno, 612 42 Brno, Czech Republic, *E-mail: borkovcovai@vfu.cz Author-Name: M. Dračková Author-Workplace-Name: Department of Milk Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences in Brno, 612 42 Brno, Czech Republic, *E-mail: borkovcovai@vfu.cz Author-Name: B. Janštová Author-Workplace-Name: Department of Milk Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences in Brno, 612 42 Brno, Czech Republic, *E-mail: borkovcovai@vfu.cz Author-Name: L. Vorlová Author-Workplace-Name: Department of Milk Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences in Brno, 612 42 Brno, Czech Republic, *E-mail: borkovcovai@vfu.cz Title: Determination of Sterols in Dairy Products and Vegetable Fats by HPLC and GC Methods Abstract: Cholesterol concentrations in goat milk, goat milk cheeses, ewe's milk, ewes milk cheeses, dairy bioproducts, and concentrations of cholesterol, stigmasterol and sitosterol in butter, butter with added vegetable fats and margarines were evaluated by RP HPLC method. Parallel analyses by capillary GC were performed. Prior to the final chromatographic analyses the saponification step was used, followed by the extraction of the unsaponificable residue into n-hexane. Parameters of RP HPLC method were compared with parameters of GC determination. The detection limits (LOD) determinated on the bases of blank samples analysis were 5.2 mg/kg for cholesterol, 4.8 mg/kg for stigmasterol and 14.7 mg/kg for sitosterol. Recovery ranged between 80-92%, repeatibility expressed as RSD of 12 parallel samples measurements was 4.2-6.8%. Accuracy tested on the SRM 1845 Whole Egg Powder (NIST) was 95.7%. Keywords: cholesterol, sterols, milk, dairy products, RP HPLC, GC Journal: Czech Journal of Food Sciences Pages: S217-S219 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1073-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1073-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0042.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1073-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: C. Annaratone Author-Workplace-Name: Dipartimento di Chimica Organica e Industriale, Università degli Studi, 43100 Parma, Italy *E-mail: gerardo.palla@unipr.it Author-Name: A. Caligiani Author-Workplace-Name: Dipartimento di Chimica Organica e Industriale, Università degli Studi, 43100 Parma, Italy *E-mail: gerardo.palla@unipr.it Author-Name: M. Cirlini Author-Workplace-Name: Dipartimento di Chimica Organica e Industriale, Università degli Studi, 43100 Parma, Italy *E-mail: gerardo.palla@unipr.it Author-Name: L. Toffanin Author-Workplace-Name: Dipartimento di Chimica Organica e Industriale, Università degli Studi, 43100 Parma, Italy *E-mail: gerardo.palla@unipr.it Author-Name: G. Palla Title: Sterols, Sterol Oxides and CLA in Typical Meat Products from Pigs Fed with Different Diets Abstract: The effect on sterol stability and CLA content in meats from pigs fed with diets having different contents of oleic and linoleic acid was studied, considering typical Italian products seasoned with or without nitrates and ascorbates. Results showed that the increase of oleic acid in the diet leads to seasoned products with higher contents of oleic acid and lower content of linoleic acid and CLA. A different partition of sterols and sterol oxides was observed in the fat and in the muscle of all the products, with slightly higher amounts of cholesterol and sterol oxides in the muscle. Meat products seasoned in presence of ascorbates showed slightly lower amounts of sterol oxides in respect to those added with nitrates. The statistical treatment of the data showed that fatty acids distribution allow to discriminate between meats from different diets. Keywords: sterol oxides, CLA, oleic acid, pigs, diet Journal: Czech Journal of Food Sciences Pages: S220-S223 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/611-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/611-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0043.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:611-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Lehtonen Author-Name: S. Kemmo Author-Name: A.-M . Lampi Author-Name: V. Piironen Title: Hydroperoxide Formation of Steryl Ester Abstract: Phytosterols and -stanols are added to food products because of their known ability to lower serum cholesterol levels. They are applied either in their free or esterified forms, i.e. as fatty acid esters. Sterols are known to form variety of oxidation products under exposure to heat, light and metal contaminants, for example in food processing conditions. Since these oxides may have adverse health effects, the oxidation process needs to be studied. Until recently, sterol oxidation studies have concentrated on following the formation of secondary oxidation products in free sterol and steryl esters, but little is known about the oxidation of steryl esters as intact molecules. The aim of this experiment was to study primary autoxidation of intact steryl ester by measuring hydroperoxide formation in bulk cholesteryl ester. Cholesteryl linoleate was maintained at 60°C for 0-72 h after which formed hydroperoxides were determined with normal phase high performance liquid chromatography connected to diode array detector (HPLC-DAD). Also peroxide value (PV) was measured to indicate the total amount of formed hydroperoxides. With HPLC method steryl ester -OOH's could be analysed as intact esters, without saponification. A gradient elution was performed with 0.3-10% methyl-tert-butyl ether (MTBE) in heptane followed by cleanup with 30% MTBE. Compounds were detected with DAD at wavelengths 206 nm and 234 nm. Peroxide value indicated that the formation of hydroperoxides reached the maximum after 12 h of prolonged heating. According to HPLC data, at this time point less than 10% of the hydroperoxide groups were located in the sterol moiety and more than 90% in the fatty acid chain. The proportion of sterol-OOH's increased as the heating continued; at 24 h 20% and at 48 h 30%. However, after 72 h no hydroperoxides were observed. In conclusion, oxidation of cholesteryl linoleate started in the fatty acid moiety and as the reaction progressed more of the sterol -OOH's were observed, though at all time points fatty acid -OOH's were dominating. Keywords: steryl ester, autoxidation, hydroperoxide, HPLC Journal: Czech Journal of Food Sciences Pages: S224 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/936-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/936-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:936-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. López-López Author-Name: F. Rodríguez Gómez Author-Workplace-Name: Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), 41012 Sevilla, Spain, *E-mail: all@cica.es Author-Name: A. Cortés-Delgado Author-Workplace-Name: Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), 41012 Sevilla, Spain, *E-mail: all@cica.es Author-Name: A. Garrido-Fernández Author-Workplace-Name: Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), 41012 Sevilla, Spain, *E-mail: all@cica.es Title: Changes in Sterols, Fatty Alcohol and Triterpenic Alcohol during Ripe Olive Processing Abstract: The unsaponifiable matter, sterols and fatty and triterpenic alcohol changes during ripe olive processing were studied. At the end of processing, the values of most of these parameters were within the limits established by the EU Directives for the classification of olive and pomace oils into their diverse categories; but the evaluations were contradictory and showed that such Directives may not be appropriate for expressing their real quality. The univariate analysis of variance showed significant effects of cultivars or processing steps (ps) on unsaponifiable matter, β-sitosterol, delta5-avenasterol, total sterols, 1-docosanol, 1-tetracosanol (ps), erythrodiol and percentage erythrodiol plus uvaol. The application of the principal components analysis showed the relationships among three main groups of compounds (clerosterol, brassicasterol and 1-docosanol; 1-tetracosanol, 1-hexacosanol, erythrodiol and 1-octacosanol; and stigmasterol, campestanol, cholesterol, delta7-avenasterol and campesterol). The discriminant analysis, using these variables, permitted 100% success in the classification according to cultivars and processing steps (68% in case of cross validation). Keywords: discriminant analysis, fatty alcohols, ripe table olives, sterols, triterpenic alcohols Journal: Czech Journal of Food Sciences Pages: S225-S226 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1109-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1109-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0045.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1109-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. BORDIGA Author-Workplace-Name: DiSCAFF and Drug and Food Biotechnology (DFB) Center, 28100 Novara, Italy *E-mail: arlorio@pharm.unipmn.it Author-Name: J. D. COISSON Author-Workplace-Name: DiSCAFF and Drug and Food Biotechnology (DFB) Center, 28100 Novara, Italy *E-mail: arlorio@pharm.unipmn.it Author-Name: F. TRAVAGLIA Author-Workplace-Name: DiSCAFF and Drug and Food Biotechnology (DFB) Center, 28100 Novara, Italy *E-mail: arlorio@pharm.unipmn.it Author-Name: G. PIANA Author-Workplace-Name: DiSCAFF and Drug and Food Biotechnology (DFB) Center, 28100 Novara, Italy *E-mail: arlorio@pharm.unipmn.it Author-Name: M. ARLORIO Title: HS-SPME/GCxGC/TOF-MS: A Powerful Tool for Off-flavors Identification in Italian Muscat-based Wines Abstract: Muscat Blanc a Petits Grains grape (Vitis vinifera L.) is used for the production of Asti (or Asti Spumante) and Moscato d'Asti wines from Piedmont (Italian DOCG designation, D.M. 29-11-1993). The sweet floral aroma from Muscat grapes is a required sensorial quality of these wines. The evolution of the volatile aroma in wine is correlated to many parameters (grape variety, winemaking practices, microbial starters and microflora development, ageing). The oxidation of some compounds was reported to be of fundamental importance in Muscat-type wines aroma (ARLORIO et al. 2005). The unexpected development of off-flavors is a common accident, also in white sparkling wines (LIZARRAGA et al. 2004). The aim of our work was to develop a high-sensitive multi-dimensional comprehensive capillary gas chromatographic method for the analysis of Muscat wines volatile compounds. Second aim was the application of this method to the study of the evolution of the volatile aroma (via Head-Space Solid Phase Micro Extraction, HS-SPME) during the ageing of Asti Spumante and Moscato d'Asti DOCG. wines. A divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibre was used in HS-SPME extraction from all wine samples. The volatile aroma was analysed using GC×GC coupled with a Time of Flight Mass Detector (TOF-MS) (RIBEREAU-GAYON et al. 1975). Qualitative complex - multidimensional profiles were obtained; terpenoids were easily identified in Muscat wines, employing both commercial standards and NIST mass spectral library. In one-year aged wine samples, linalool, nerol and geraniol decreased respect to the young Muscat wine to become less important regarding the aroma, as previously described by other authors. Therefore, α-terpineol, hotrienol, nerol oxide, furanic linalool oxides A/B and rose oxide concentration significantly increased, confirming an oxidative evolution of the aroma. We also identify some off-flavors, responsible of wine imperfections described as cork tones, plastic, mushroom. The presences of 2,4,6-trichloroanisole and 2,4,6-tribromoanisole have been highlighted in some samples. Many other "in trace" compounds (still unidentified) were present in all multidimensional chromatograms.) Finally, HS-SPME/GC×GC/TOF-MS chromatographic analysis of Muscat-based wine volatiles, proved to be a novel powerful technique for the description of qualitative-quantitative complex fingerprints during the aroma evolution, establishing bases for further investigation in the "volatile fraction" of aroma of these aromatic wines. Keywords: wine, off-flavors, comprehensive GC×GC/TOF-MS Journal: Czech Journal of Food Sciences Pages: S227 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/906-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/906-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0046.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:906-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Kunicka-Styczyńska Author-Name: E. Pogorzelski Author-Workplace-Name: Institute of Fermentation Technology and Microbiology, Technical University of Lodz, 90-924 Lodz, Poland, *E-mail: akunicka@p.lodz.pl Title: l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines Abstract: Industrial wine yeasts Saccharomyces bayanus and two interspecies hybrids (S. cerevisiae × S. bayanus) were checked for their suitability for fermentation of apple musts with different L-malic acid content (4, 7 and 11 g/l). The fermentation profiles including main organic acids, acetaldehyde, diacetyl, glycerol, esters and polyphenols were presented. The results were obtained by HPLC method (organic acids, acetaldehyde, glycerol, diacetyl), GC (esters), colorimetrically (polyphenols) and enzymatically (L-malic acid, ethanol). Although the fermentation profiles of wines were characteristic for specific yeast strains, similarities in organic acid profiles of wines fermented by S. bayanus and its hybrid S-779/25 were noted. In all the tested wines L-malic, pyruvic and citric acids were dominant. Statistical analysis of all wine parameters indicates that yeast strains respond individually to different acidities of the fermentation environment. In order to choose the right yeast strain for the fermentation of acidic musts, information about fermentation profiles should be included in the collection certificate of yeast strains. Keywords: L-malic acid, organic acid profiles, wine yeast, Saccharomyces bayanus, interspecies hybrid Journal: Czech Journal of Food Sciences Pages: S228-S231 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1063-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1063-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0047.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1063-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: F. Courtois Author-Name: L. Vedrenne Author-Workplace-Name: CRITT IAA, F-17000 La Rochelle, France Author-Name: S. Georgé Author-Workplace-Name: CTCPA, site Agroparc, F-84911 Avignon Cedex 09, France Title: Mathematical Modelling of Some Nutrient Losses during Heat Treatment of Stewed Apples Abstract: Vitamin C (later noted VITC) and polyphenols (later noted PP) were regarded as main nutritional markers in the transformation process of stewed apples after an in situ measurement campaign at two leading French industrials on that matter. Experiments on pilots with the CTCPA of Avignon made it possible to create a small experimental data base whose treatment is the core of this article. The objective of this work is to check if the experimental data collected at the CTCPA facility can be represented by a single model of 2 separate first order reactions, with or without Arrhenius, under varying processing temperatures. Keywords: Keywords: vitamin C, polyphenols, model, reaction, Arrhenius Journal: Czech Journal of Food Sciences Pages: S23-S26 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/966-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/966-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0048.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:966-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: J. Horníčková Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic Author-Name: J. Velíšek Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic Author-Name: J. Ovesná Author-Workplace-Name: Research Institute of Crop Production, 161 06 Prague, Czech Republic, *E-mail: jan.velisek@vscht.cz Author-Name: H. Stavělíková Author-Workplace-Name: Research Institute of Crop Production, 161 06 Prague, Czech Republic, *E-mail: jan.velisek@vscht.cz Title: Distribution of S-alk(en)yl-l-cysteine Sulfoxides in Garlic (Allium sativum L.) Abstract: This study was devoted to distribution of S-alk(en)yl-L-cysteine sulfoxides (particularly alliin, methiin, and isoalliin) in plants of Allium sativum L. and to diversity of selected groups of garlic clones representing the three basic garlic morfotypes (i.e. flowering plants, scape absent and semi-bolters - this classification is based on IPGRI descriptors). The content of S-alk(en)yl-L-cysteine sulfoxides, important non-volatile precursors flavour-active compounds, was determined in four parts (roots, bulbs, false stems, and leaves) of six different clones of garlic (Allium sativum L.) plants collected during the whole of vegetation - in March, April, May, June, and July. The contents of target S-alk(en)yl-L-cysteine sulfoxides were dependent not only on part of garlic plants but also on morfotype of garlic plants and vegetation period. Keywords: garlic, Allium sativum, S-alk(en)yl-L-cysteine sulfoxides, alliin, methiin, isoalliin Journal: Czech Journal of Food Sciences Pages: S232-S235 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/610-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/610-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0049.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:610-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: T. Bojňanská Author-Name: H. Frančáková Author-Workplace-Name: Department of Storing and Processing Plant Products Author-Name: P. Chlebo Author-Workplace-Name: Department of Human Nutrition, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Slovak Republic *E-mail: tatiana.bojnanska@uniag.sk Author-Name: A. Vollmannová Author-Workplace-Name: Department of Chemistry, Faculty of Biotechnology and Food Sciences Title: Rutin Content in Buckwheat Enriched Bread and Influence of its Consumption on Plasma Total Antioxidant Status Abstract: The goal of this study is the evaluation of enriched bread prepared with an addition of buckwheat as a source of biologically active components in nutrition. Experimental pastry was baked using buckwheat wholegrain flour blended with wheat flour in different portions (10%, 20%, 30%, 40% and 50%) in order to observe the influence of buckwheat addition on dough processing and the quality of the final baked products. Taking into account the overall acceptability rating, it was concluded that bread with an addition of up to 30% of buckwheat could be baked with satisfactory evaluation results. The content of rutin in loaves in a consumable form prepared with a buckwheat addition varied between 7.76 mg/kg and 26.90 mg/kg. The clinical study which followed the baking experiment was based on the consumption of enriched bread (30% buckwheat, between 34.7 mg/kg and 38.2 mg/kg rutin content in dry matter) by a group of volunteers during a period of four weeks. The results approved the increase of the total antioxidant status thanks to the buckwheat enriched bread consumption from the value of 1.135 ± 0.066 mmol/dm3 at the beginning of the study to 1.46 ± 0.083 mmol/dm3 at the end of the study, i.e. significant differences. Keywords: total antioxidant status, buckwheat enriched bread, rutin Journal: Czech Journal of Food Sciences Pages: S236-S240 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/967-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/967-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0050.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:967-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: S. Zilic Author-Name: V. Hadzitaskovis-Sukalovic Author-Name: M. Milasinovic Author-Name: D. Tvrzic Author-Name: M. Maksimovic Title: Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour Abstract: The objective of these studies was to observe the effects of the process of micronisation on the protein solubility, as well as, on contents of antioxidants and vitamins in whole maize flour. Maize hybrids differing in the kernel colour developed at the Maize Research Institute, Zemun Polje, Belgrade, Serbia, were selected for these studies. The semi-flint hybrid ZP 633 has pronounced yellow kernels; the pericarp of ZP Rumenka is dark red, while the hybrid ZP 551b is characterised by a white colour of kernels. Grain of selected genotypes was used in the production of flour. Whole flours were produced by milling of intact maize fresh grain in a stone grinder. In order to determine the effect of the process of micronisation on nutritive properties of maize flour, intact kernels of selected ZP hybrids were subjected to the process of micronisation at the temperature of 145°C. Infrared rays are used to cook maize kernels, which were then flaked under the pressure of rolls. Maize flakes were also ground in the stone grinder and produced flour was used for analyses. Differences in nutritive values of produced flours were established by the analysis of standard chemical composition (ash, total proteins, oil, cellulose, starch), soluble proteins (albumin, globulin, zein, glutelin), α- and β+γ tocopherol, total antioxidants, total phenols and β-carotene. According to our results, white maize flour does not contain β-carotene. Raw whole flour of yellow maize, produced by milling of grain of the hybrid ZP 633, had a high content of β-carotene (5.43 μg/g), while this content was somewhat lower in raw whole flour produced from red maize (2.56 μg/g). A micronisation heat treatment caused a significant reduction in the β-carotene content in yellow micronised maize flour (23%). In the present study, the highest γ-tocopherol content was estimated in raw whole flour made from yellow maize (20.94 μg/g). A high temperature of infrared rays caused the reduction of the γ-tocopherol content, hence it amounted to 16.94 μg/100 g in flour made by milling of micronised yellow maize. This reduction was somewhat lower in flour made by milling of micronised red-seeded maize and it amounted to 35%. Flour produced from raw and micronised red maize grain had the highest antioxidant activity. According to our results 3.27 mg of whole flour made from raw red maize grain inhibits 50% activities of DPPH radicals. Some of Maillard reaction products which are formed during process of micronisation have an antioxidant activity, which could be a reason for the increased antioxidant activity in flour produced by milling of micronised white and red maize grain. 2.34 mg of red micronised flour inhibits 50% activities of DPPH radicals. The antioxidant activity in white micronised flour was higher by 40% than of flour produced from raw white kernels. The highest content of total phenols was determined in flour produced by milling of raw and micronised grain of red maize (2.80 mg catechin/g on the average). Heating of plant protein sources leads to decreasing of the protein solubility as well as content of tryptophan. Keywords: maize flour, soluble proteins, antioxidants, β -carotene, tocopherols, chemical composition Journal: Czech Journal of Food Sciences Pages: S241 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1077-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1077-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1077-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: N. Březinová Belcredi Author-Workplace-Name: Mendel University of Agriculture and Forestry in Brno, 613 00 Brno, Czech Republic Author-Name: J. Ehrenbergerová Author-Workplace-Name: Mendel University of Agriculture and Forestry in Brno, 613 00 Brno, Czech Republic Author-Name: S. Běláková Author-Workplace-Name: Research Institute of Brewing and Malting, PLC, Malting Institute Brno, 614 00 Brno, Czech Republic Author-Name: K. Vaculová Author-Workplace-Name: Agricultural Research Institute Kroměříž, Ltd., 767 01 Kroměříž, Czech Republic *E-mail: belcr@centrum.cz$2 Title: Barley Grain as a Source of Health-Beneficial Substances Abstract: Barley is an excellent source of non-starch polysaccharides, i.e. soluble fiber (β-glucans and arabinoxylans), it contains many important vitamins (vitamin E and vitamin B-complex) and enzymes (superoxide dismutase, catalase). A set of the malting varieties and a line KM 1057 had statistically significantly higher content of arabinoxylans (4.40-5.58%) compared to the other KM lines (CZ origin) and the variety Merlin (Canada origin) (3.51-3.64%). Content of β-glucans in grain of varieties/lines was in a reverse order. The variety Merlin and lines KM (4.10-6.08%) had higher β-glucan content compared to the malting varieties and lines KM 1057 (2.78-4.02%). In the studied set of varieties/lines, strong negative correlation (r = -0.78**) between content of β-glucans and arabinoxylans was determined. Keywords: barley, Hordeum vulgare, non-starch polysaccharides, β -glucans, arabinoxylans Journal: Czech Journal of Food Sciences Pages: S242-S244 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/609-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/609-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0052.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:609-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Krpan Author-Name: K. Marković Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia Author-Name: G. Šarić Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia Author-Name: B. Skoko Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia Author-Name: M. Hruškar Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia Author-Name: N. Vahčić Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia Title: Antioxidant Activities and Total Phenolics of Acacia Honey Abstract: The antioxidant activities and total phenolic content of 30 samples of acacia honey from Croatian territory were analysed. Phenolics were determined by the modified Folin-Ciocalteu method, antiradical activity by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and potential antioxidant activity using the ferric reducing antioxidant power (FRAP) method. In all samples, physicochemical parameters (water content, electrical conductivity, total reducing sugars, sucrose content, acidity, hydroxymethylfurfural content, prolin content, optical rotation, diastase activity and invertase activity) were measured according to Croatian legislation and International regulatory standards. Honey can be considered as a dietary supplement as it contains some important components including α-tocopherol, ascorbic acid, flavonoids and phenolics. The composition and properties of honey are dependent on floral origins, climatic conditions of the produced area, processing and storage methods. The results of physicochemical analyses showed that all the values of investigated parameters are in agreement with the current legislation. Phenolic content ranged from 31.72 mg/kg to 80.11 mg/kg, antiradical activity expressed as IC50 ranged from 61.28% to 253.47% and antioxidant activity expressed as FRAP value from 6.95 to 142.43. A positive correlation was observed between total phenolic content and antioxidant activity, indicating that phenolic compounds are mainly responsible for the antioxidant power of acacia honey. Keywords: antioxidant activity, honey, phenolics, physicochemical parameters Journal: Czech Journal of Food Sciences Pages: S245-S247 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1112-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1112-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0053.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1112-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Vollmannová Author-Name: J. Tomáš Author-Workplace-Name: Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic, *E-mail: alena.vollmannova@uniag.sk Author-Name: D. Urminská Author-Workplace-Name: Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic, *E-mail: alena.vollmannova@uniag.sk Author-Name: Z. Poláková Author-Workplace-Name: Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic, *E-mail: alena.vollmannova@uniag.sk Author-Name: S. Melicháčová Author-Workplace-Name: Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic, *E-mail: alena.vollmannova@uniag.sk Author-Name: L. Krížová Author-Workplace-Name: Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic, *E-mail: alena.vollmannova@uniag.sk Title: Content of Bioactive Components in Chosen Cultivars of Cranberries (Vaccinium vitis-idaea L.) Abstract: The of relation between chosen macro- and microelements, total polyphenol (TP) and anthocyanin content (TA) and antioxidant capacity (TAC) in 6 selected cultivars of cranberries (Sussi, Linnea, Sanna, Runo Bielawski, Ida, Koralle) is the aim of this study. The influence of cultivars on macro- and microelements content was confirmed. The Mg content was in interval 478.3-555.2 mg/kg, K 5690-7690 mg/kg, Fe 10.7-29.3 mg/kg, Cr 0.5-0.8 mg/kg, Cu 3.5-5.0 mg/kg and Zn 8.1-9.8 mg/kg. The lowest Mg, Cr, and Cu contents were determined in cultivar Ida with the highest TP and TA contents. TA contents in observed cultivars were in interval 221.778-498.503 mg/kg, TP contents 1394.32-1605.62 mg/kg TAC 63.58%-68.13%. The statistically significant differences of all observed parameters among cranberry cultivars (P < 0.05) were confirmed. Also the positive correlations of TAC and TP as well as TA contents were significant. TP content is in the positive correlation with TA content. Keywords: cultivars, cranberries, polyphenol, anthocyanin, antioxidant capacity Journal: Czech Journal of Food Sciences Pages: S248-S251 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/940-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/940-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0054.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:940-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Krajčová Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic Author-Name: V. Schulzová Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic Author-Name: J. Hajšlová Author-Name: M. Bjelková Author-Workplace-Name: Agritec, Plant Research, Ltd., 787 01 Šumperk, Czech Republic, *E-mail: jana.hajslova@vscht.cz Title: Lignans in Flaxseed Abstract: Lignans are phytoestrogens which are present in a wide variety of plants. Epidemiological studies indicate that phytoestrogen-rich diets reduce risk of various hormone-dependent cancers, heart disease, and osteroporosis. One of the reachest dietary sources of lignans are flaxseeds, with glycosides of secoisolariciresinol (SECO) and matairesinol (MAT) as the major components. In this study LC-MS/MS method for the determination of plant lignans SECO and MAT in flaxseed was developed for analysis of a wide range of samples: (I) nine cultivars of oil flax treated with two types of fertilisers containing humic acids and (ii) fibre flax cultivar Venica fertilized with preparations containing various amounts of zinc. The levels of major phytoestrogen, SECO, were in range 2312-6994 mg/kg in oil flax and 1570-3100 mg/kg in fibre flax. The content of MAT was significantly lower, ranging from 3 to 9 in oil flax and 7-27 mg/kg in fibre flax. Keywords: secoisolariciresinol, matairesinol, flaxseed, LC-MS/MS Journal: Czech Journal of Food Sciences Pages: S252-S255 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1062-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1062-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0055.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1062-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: G. Chunsriimyatav Author-Workplace-Name: Department of Food Engineering, Tomas Bata University in Zlin, 760 01 Zlín, Czech Republic Author-Workplace-Name: Institute of Chemistry and Chemical Technology, Mongolian Academy Sciences, Ulaanbaatar, MON 51 Mongolia Author-Name: I. Hoza Author-Workplace-Name: Department of Food Engineering, Tomas Bata University in Zlin, 760 01 Zlín, Czech Republic Author-Name: P. Valášek Author-Workplace-Name: Department of Food Engineering, Tomas Bata University in Zlin, 760 01 Zlín, Czech Republic Author-Name: S. Skrovanková Author-Workplace-Name: Department of Food Engineering, Tomas Bata University in Zlin, 760 01 Zlín, Czech Republic Author-Name: D. Banzragch Author-Workplace-Name: Institute of Chemistry and Chemical Technology, Mongolian Academy Sciences, Ulaanbaatar, MON 51 Mongolia Author-Name: N. Tsevegsuren Author-Workplace-Name: Department of Organic Chemistry, Faculty of Chemistry, National University of Mongolia, Ulaanbaatar, Mongolia, *E-mail: chunsrii82@yahoo.com$2 Title: Anticancer Activity of Lignan from the Aerial Parts of Saussurea salicifolia (L.) DC. Abstract: Aerial parts of Saussurea salicifolia (L.) DC were studied for their lignan and flavonoids in solvent chloroform and n-butanol of ethanolic extract. Isolation and identification of phenolic compounds of the chloroform and n-butanol fractions were performed with Dionex HPLC-DAD system with water-methanol gradients in 4 different wave lengths (235 nm, 254 nm, 280 nm and 340 nm), using online UV and LC-MS as described previously. 9-OH-pinoresinol which is a lignan with anticancer activity was dominated in the chloroform fraction, whereas mainly flavonoid glycosides like quercetin-3-O-galactoside, apigenin-7-O-rhamnoside with anti-inflammatory effect were detected in the n-butanol fraction. Additionally, 9-OH-pinoresinol was also found in the n-butanol fraction. Anticancer tests were conducted in leukemia mouse lymphoma cells L5178Y at a concentration of 10 μg/ml of test compound. Crude ethanol extract of S. salicifolia reduced the growth of leukemia mouse lymphoma cells L5178Y to 23.8%. Keywords: flavonoids, Saussurea salicifolia, anticancer activity, Dionex HPLC-DAD system Journal: Czech Journal of Food Sciences Pages: S256-S258 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1097-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1097-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0056.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1097-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: G. Chunsriimyatav Author-Workplace-Name: Department of Food Engineering, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic Author-Name: I. Hoza Author-Workplace-Name: Department of Food Engineering, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic Author-Name: P. Valášek Author-Workplace-Name: Department of Food Engineering, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic Author-Name: S. Skrovanková Author-Workplace-Name: Department of Food Engineering, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic Author-Name: D. Banzragch Author-Workplace-Name: Institute of Chemistry and Chemical Technology, Mongolian Academy of Sciences, Ulaanbaatar, MON 51 Mongolia Author-Name: N. Tsevegsuren Author-Workplace-Name: Department of Organic Chemistry, Faculty of Chemistry, National University of Mongolia, Ulaanbaatar, Mongolia *E-mail: chunsrii82@yahoo.com Title: Determination of Phenolic Compounds in Saussurea salicifolia (L.) DC. by HPLC Abstract: The flavonoid aglycone content of ethyl acetate fraction of Saussurea salicifolia (L.) DC was analysed by the HPLC "Agilent" 1100 with Alltech C18 μm column, UV254 detector, flow rate: 1 ml/min, mobile phase: acetonitrile: water:acetic acid (36:65:1). Eleven flavonoid aglycones in the ethyl acetate fraction of Saussurea salicifolia were detected by HPLC analysis. The quantification of each compound was done according to the peak area measurements which were reported in calibration curves of the corresponding standards. The result revealed that Saussurea salicifolia consists of flavonoid aglycones of quercetin (28.62%) and kaempferol (3.01%). Keywords: Saussurea salicifolia, HPLC, UV254 detector, quercetin, kaempferol Journal: Czech Journal of Food Sciences Pages: S259-S261 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/947-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/947-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0057.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:947-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: I. Revilla Author-Name: M. A. Lurueña-Martínez Author-Workplace-Name: Área de Tecnología de Alimentos, Universidad de Salamanca, E.P.S. de Zamora, 49022 Zamora, Spain Author-Name: M. A. Blanco-Lopez Author-Workplace-Name: Área de Tecnología de Alimentos, Universidad de Salamanca, E.P.S. de Zamora, 49022 Zamora, Spain Author-Name: J. Viñuela-Serrano Author-Workplace-Name: Área de Tecnología de Alimentos, Universidad de Salamanca, E.P.S. de Zamora, 49022 Zamora, Spain Author-Name: A. M. Vivar-Quintana Author-Workplace-Name: Área de Tecnología de Alimentos, Universidad de Salamanca, E.P.S. de Zamora, 49022 Zamora, Spain Author-Name: C. Palacios Author-Workplace-Name: Area de Producción Animal, Universidad de Salamanca, Facultad de Ciencias Agrarias y Ambientales, 119-129 Salamanca, Spain, *E-mail: irevilla@usal.es Title: Changes in Ewe's Milk Composition in Organic versus Conventional Dairy Farms Abstract: The aim of this work was to determine the effect of organic production system on ewe's milk quality. Bulk tank ewe's milk from flocks of two production systems (organic and conventional) all of them from the same geographical area (Zamora, Spain) were used to investigate changes in physico-chemical properties including the composition in fatty acids. The metal contents (Fe, Cu, Zn, Mn, Se, Mo, Ba, As, Hg, Pb) and the presence of antibiotics and pesticides in the meat were also studied. The type of production system was seen to elicit a significant effect on pH, total acidity and on the fatty acid composition. Organic milk showed significantly higher values of mono- and polyunsaturated fatty acids, including CLA, while saturated fatty acids decreased. No residues of pesticides or antibiotics were found in any of the samples and regarding metal contents only Fe, Cu and Zn were detected and no differences were observed in their contents. Keywords: milk composition, pesticides, antibiotics, fatty acids, organic production Journal: Czech Journal of Food Sciences Pages: S263-S266 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/941-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/941-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0058.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:941-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: I. Revilla Author-Name: M. A. Lurueña-Martínez Author-Workplace-Name: Área de Tecnología de Alimentos, Universidad de Salamanca, E.P.S. de Zamora, 49022 Zamora, Spain Author-Name: M. A. Blanco-Lopez Author-Workplace-Name: Área de Tecnología de Alimentos, Universidad de Salamanca, E.P.S. de Zamora, 49022 Zamora, Spain Author-Name: A. M. Vivar-Quintana Author-Workplace-Name: Área de Tecnología de Alimentos, Universidad de Salamanca, E.P.S. de Zamora, 49022 Zamora, Spain Author-Name: C. Palacios Author-Workplace-Name: Area de Producción Animal, Universidad de Salamanca, Facultad de Ciencias Agrarias y Ambientales, 37007 Salamanca, Spain Author-Name: P. Severiano-Pérez Author-Workplace-Name: Facultad de Química, Departamento de Alimentos y Biotecnología, Universidad Nacional Autónoma de México, México D. F.04510, México, *E-mail: irevilla@usal.es Title: Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production Abstract: 40 L. dorsi muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After developing a common vocabulary for the evaluation of characteristics, 30 meat descriptors in raw and grilled meat were selected. Additionally, overall appreciation was evaluated by 140 consumers in a home-use test. The results obtained show that the appearance of the organic meat was more fibrous, darker, and with a lower aroma intensity than the conventional counterpart, but with no differences in homogeneity or juiciness. In grilled meat, the organic samples had less subcutaneous fat, less fatness, a less fibrous texture and less aroma intensity, but also less juiciness. Regarding overall appreciation, the consumers gave higher scores to the organically produced samples. Keywords: QDA analysis, suckling lamb, organic production, consumer preferences Journal: Czech Journal of Food Sciences Pages: S267-S270 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/949-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/949-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0059.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:949-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: I. Van Bree Author-Name: S. Samapundo Author-Name: F. Devlieghere Author-Name: B. De Meulenaer Title: Modelling the Effect of Headspace Oxygen Level on the Degradation of Vitamin C in a Model Fruit Juice Abstract: Fruit juices are a significant source of vitamin C in the human diet and therefore their nutritional value is mainly related to the amount vitamin C they contain (KABASAKALIS et al. 2000; MANSO et al. 2001; SHINODA et al2005; BERLINET et al2006). However, vitamin C (which also commonly known as ascorbic acid) is readily oxidised and degraded at different rates depending on storage conditions like temperature, the presence of oxygen or trace metals, light exposure etc. (KABASAKALIS et al. 2000). In the presence of oxygen, ascorbic acid (AA) is oxidised to dehydroascorbic acid (DHA), which is itself then further hydrolysed into 2,3-diketogulonic acid (DKG). DKG is then decarboyxylated leading to the formation of reductones and furan compounds. Whereas AA and DHA have vitamin C activity, DKG does not exhibit any vitamin C activity. In this study, the influence of different headspace O2 levels on the oxidation of AA and the formation and breakdown of DHA, was investigated at 22°C. Kinetic rate constants for each degradation step were estimated using a reversible consecutive model. Finally, the estimated kinetic parameters were linked to the headspace oxygen levels. The headspace oxygen level was observed to have a significant effect on the rate of oxidation of AA. A lower oxygen partial pressure in the headspace, resulted in a lower concentration of dissolved oxygen in the model fruit juice, and consequently in a slower rate of AA oxidation. At the high headspace O2 levels (10 and 20.9%), AA was completely oxidised and below the LOD (32.55 mg/l of model fruit juice) after 20 days. Whereas under anaerobic conditions, 65% of the initial amount of AA was still present after the same incubation period. With regards to DHA, a marked difference was noticed in the slopes of the curves and in the maximum DHA concentration attained. Namely, an increase in the initial headspace oxygen level corresponded not only to an increase in the maximum DHA concentration but also to a shorter time for the maximum DHA concentration to be attained. This indicates that a faster rate of formation of DHA occurred the higher the initial headspace oxygen level was. The estimated kinetic rate constants supported the observations made above. A positive linear correlation was been found between the oxidation rate of AA and the initial headspace oxygen level. This is very important as it provides for the first time an opportunity to model the rate of vitamin C degradation. Keywords: oxygen, permeability, vitamin C, fruit juice, ascorbic acid, dehydro ascorbic acid Journal: Czech Journal of Food Sciences Pages: S27 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1110-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1110-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1110-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: R. Marco-Molés Author-Workplace-Name: Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia Camino de Vera s/n, 46022 Valencia, Spain *E-mail: iperez@tal.upv.es, web: http://www.upv.es Author-Name: I. Hernando Author-Workplace-Name: Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia Camino de Vera s/n, 46022 Valencia, Spain *E-mail: iperez@tal.upv.es, web: http://www.upv.es Author-Name: E. Llorca Author-Workplace-Name: Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia Camino de Vera s/n, 46022 Valencia, Spain *E-mail: iperez@tal.upv.es, web: http://www.upv.es Author-Name: I. Pérez-Munuera Title: Main Chemical Changes in Proteins and Structure of Egg Treated with High Pressure Homogenisation Abstract: The aim of this work was to study the main chemical changes in the protein fraction (SDS-PAGE) and the microstructure (TEM) of whole liquid egg treated with HPH and stored one week at 4°C. In the electrophoretic study, no changes were observed after the treatments neither after one week of refrigerated storage in the water-soluble proteins of the samples, indicating that no proteolysis was produced. The typical structure of the egg lipoprotein matrix was maintained after the HPH treatments and one week of refrigerated storage. However, a progressive disaggregation of the protein granules was observed, especially when high intensity HPH treatment was applied. It was attributed to the HPH treatment and the microstructural changes observed could affect the functionality of the whole liquid egg when it is used as an ingredient in foodstuffs. Keywords: proteins, structire, egg, High Pressure Homogenisation Electrophoresis Journal: Czech Journal of Food Sciences Pages: S271-S273 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1108-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1108-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0061.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1108-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: V. Álvarez Author-Workplace-Name: Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Vigo, E-36208 Spain, *E-mail: saubourg@iim.csic.es Author-Name: M. Trigo Author-Workplace-Name: Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Vigo, E-36208 Spain, *E-mail: saubourg@iim.csic.es Author-Name: S. Lois Author-Workplace-Name: Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Vigo, E-36208 Spain, *E-mail: saubourg@iim.csic.es Author-Name: D. Fernández Author-Workplace-Name: Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Vigo, E-36208 Spain, *E-mail: saubourg@iim.csic.es Author-Name: I. Medina Author-Workplace-Name: Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Vigo, E-36208 Spain, *E-mail: saubourg@iim.csic.es Author-Name: S. P. Aubourg Title: Comparative Lipid Composition Study in Farmed and Wild Blackspot Seabream (Pagellus bogaraveo) Abstract: During the latest decades, the fish trade has accorded an increasing attention to aquaculture development as a source of marine food products. In this sense, blackspot seabream (Pagellus bogaraveo) has recently attracted a great commercial interest as a farmed product. This work provides a comparative lipid composition study between wild and farmed individuals. For it, three different edible zones (ventral, dorsal and tail white muscles) were considered. From a nutritional point of view, lipid composition of farmed and wild blackspot seabream showed valuable lipid parameters (total polyunsaturated fatty acids, total ω3/total ω6 fatty acid ratio and α-tocopherol values). Comparison between farmed and wild fishes led to a wide number of differences. Thus, farmed fish muscle showed a higher (P < 0.05) total lipid content than its counterpart wild one. In addition, farmed fish showed higher triglyceride contents but lower (P < 0.05) values in the remaining lipid classes and groups studied (phospholipids, sterols and α-tocopherol). Concerning the fatty acid analysis, farmed fish showed a higher (P < 0.05) monounsaturated fatty acids (ventral and tail zones) content but lower for polyunsaturated fatty acids (ventral and tail zones) and total ω3/ total ω6 ratio. No differences (P > 0.05) were detected between both kinds of fish for the saturated fatty acids proportion. For all parameters studied, both farmed and wild fishes provided very little differences (P < 0.05) among the different muscle zones considered, so that an inhomogeneous distribution in the actual species could not be concluded. Keywords: blackspot seabrean, muscle zone, farmed, wild, lipid closses, fatty acids Journal: Czech Journal of Food Sciences Pages: S274-S276 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/920-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/920-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0062.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:920-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: J. Pena Author-Workplace-Name: Bromatology, Universidad de Santiago, Santiago de Compostela, E-15782 Spain, *E-mail: saubourg@iim.csic.es Author-Name: M. Trigo Author-Workplace-Name: Bromatology, Universidad de Santiago, Santiago de Compostela, E-15782 Spain, *E-mail: saubourg@iim.csic.es Author-Name: G. Bouzada Author-Workplace-Name: Bromatology, Universidad de Santiago, Santiago de Compostela, E-15782 Spain, *E-mail: saubourg@iim.csic.es Author-Name: D. Fernández Author-Workplace-Name: Bromatology, Universidad de Santiago, Santiago de Compostela, E-15782 Spain, *E-mail: saubourg@iim.csic.es Author-Name: J. Barros-Velázquez Author-Workplace-Name: Department of Analytical Chemistry, Nutrition & Author-Name: S. P. Aubourg Title: Chemical Changes in Chilled Farmed Sea Bass (Dicentrarchus labrax): Effect of Advanced Icing Conditions Abstract: The present research was focused on the commercialisation of fresh farmed sea bass (Dicentrarchus labrax). A slurry ice prototype (60% water/40% ice) coupled to an ozone generator (700 mV, 0.17 mg/l) was tested for the slaughtering and chilling storage (up to 7 days) of this species; comparison with slurry ice treatment alone was undergone. The study was addressed to chemical constituent changes (autolysis, lipid hydrolysis and oxidation, volatile amine formation) in fish muscle related to quality loss; comparison to sensory assessment (skin, eyes, external odour, gills, consistency) was carried out. Increasing values (P < 0.05) with icing time could be observed for autolysis (K value assessment), lipid hydrolysis (free fatty acid formation) and microbiological activity (trimethylamine formation); however, no effect (P > 0.05) of icing time on lipid oxidation (primary and secondary compounds) could be depicted. Concerning differences between both icing conditions, a lower (P < 0.05) free fatty acid formation was concluded for individuals kept under slurry ice-ozone condition. For both icing conditions, acceptable sensory quality was accorded at day 7, being scores better (eyes and gills) in the case of fish where ozone was incorporated to slurry ice. Keywords: sea bass, slurry ice, ozone, microbial activity, autolysis, lipid damage Journal: Czech Journal of Food Sciences Pages: S277-S279 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1080-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1080-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0063.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1080-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: C. Pénicaud Author-Name: V. Guillard Author-Name: S. Peyron Author-Name: N. Gontard Title: Oxygen Transfer coupled to Oxidation Reactions: Numerical Tool for Optimizing Nutritional Quality of Food Abstract: Dissolved oxygen, due to atmospheric oxygen transfer through food, lowers the overall nutritional, chemical, and physical qualities of food during storage and marketing, causing food product less acceptable or unacceptable to consumers. Oxygen can react with all food components: lipids, proteins, sugars, and vitamins. To imagine new strategies of protection of food, it is necessary to evaluate oxygen transfer and to couple this transfer to chemical reactions. In this work, ascorbic acid oxidation under aerobic conditions has been studied. The objective is to model ascorbic acid degradation regarding both ascorbic acid and oxygen influence, the last one depending on diffusion rate into food and oxygen consumption during reaction. Ascorbic acid degradation was first studied in water under stirring in which oxygen diffusion could be neglected. Experiments were carried out during six days, under six different oxygen contents varying between 0 (simulating packaging in anaerobic conditions) and 21% (simulating packaging in atmospheric conditions) at 8, 14, 20, 27 and 33°C. Thanks to these experiments, kinetic parameters as reaction orders for ascorbic acid and oxygen, kinetics constant and activation energy have been identified. Oxygen sorption kinetics were measured thanks to luminescence oxygen sensors, placed into of a thin layer of agar gels 1% (w/w) exposed to eight successive increasing oxygen content in the atmosphere (from 0% to 21%). The probes measured oxygen content into material as a function of time. Oxygen diffusivity in agar gel was then identified by minimising the sum of square error between experimental results and those predicted by a mathematical model. Finally, using mass balance equation on oxygen and ascorbic acid contents, oxidation reaction and oxygen diffusion in model food systems were modelled. Validation of the model was carried out on agar gels 1% (w/w) enriched in ascorbic acid (1000 mg/l) in which the ascorbic acid content profile was determined by slicing each cylindrical gels in thin layers of 0.5 mm thick and by determining the ascorbic acid content in each layer. Knowing initial ascorbic acid content, oxygen content in atmosphere and temperature, the model can predict evolution of ascorbic acid content in the product as a function of time. This model could be used as a tool to imagine new strategies for protection of interest compounds in food. Keywords: oxygen, diffusion, ascorbic acid, oxidation kinetics, modelling Journal: Czech Journal of Food Sciences Pages: S28 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/952-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/952-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:952-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Voldřich Author-Name: A. Rajchl Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic Author-Name: H. Čížková Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic Author-Name: P. Cuhra Author-Workplace-Name: Czech Agriculture and Food Inspection Authority in Prague, 150 06 Prague, Czech Republic, *E-mail: michal.voldrich@vscht.cz Title: Detection of Foreign Enzyme Addition into the Adulterated Honey Abstract: Natural honey contains several enzymes, which are produced by bees (salivary secretion) and some are found in the nectar or pollen. The most important enzymes are amylases, invertases, glusidases, catalases, fosfatases and other. The activity of diastase (α-, β-, γ-amylase) is the important quality parameter of honey, according to the Directive 2001/110/CE the diastase activity (diastase number) must not be less than or equal to 8, for some kinds of honey also higher or equal to 3 (in these cases the HMF must not be higher than 15 mg/kg). Diastase is used as a marker to evaluate the freshness or the heat damage of honey. When honey is adulterated by addition of inverted sucrose or hydrolysed starch namely high fructose corn syrup (HFCS), then such dilution of honey leads to the reduction of diastase number. Such adulteration can be masked by addition of foreign amylases, e.g. bakery mould amylases. Recently several suspect samples of honey with inconsistent diastase number were found in the market. The possibilities of detection of foreign amylase addition based on the comparison of diastase determination using the Schade and Phadebas procedures are evaluated. The both tests are based on the determination of hydrolytic activity (the Schade number is expressed as g of starch hydrolysed 1 h at 40°C per 100 g honey), but the results depend on the substrate used for the trial (according to the standard procedure an insoluble blue dyed cross-linked type of starch should be used). The results of Schade test are therefore often affected by the choice of substrate. The model samples of honeys with addition of foreign amylase (Aspergillus oryzae) were analysed, the methods of adulteration detection based on the substrate specificity of enzymes is proposed. Keywords: falsification; honey; diastase number; Schade; amylase addition Keywords: falsification, honey, diastase number, Schade, amylase addition Journal: Czech Journal of Food Sciences Pages: S280-S282 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1066-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1066-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0065.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1066-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: U. Krupa-Kozak Author-Name: M. Wronkowska Author-Name: M. Soral-Śmietana Author-Name: A. Troszyńska Author-Name: J. Sadowska Title: The Improvement of Sensory Quality and Texture Properties of Gluten Free Bread Fortified with Ca Abstract: Celiac disease is a gluten-sensitive entheropathy. Later studies suggest an increasing prevalence of that disease, likely due to the development of more sensitive methods of screening. Cereals containing prolamins such as wheat, rye, barley, and oat are toxic for celiac patients, whereas corn, rice, sorghum and buckwheat are considered to be safe. The reaction to gluten ingestion by patients suffering from that chronic disease is inflammation of the small intestine leading to the malabsorption of several important nutrients, vitamins and minerals, especially of calcium and iron. Osteopenia and osteoporosis are a frequent complication accompanying coeliac disease. The only effective treatment for coeliac disease is a long-life strict adherence to a gluten-free diet. Up to now, research studies related to gluten free bakery products have been focused on the design of gluten free matrixes by combining different starches and gluten free cereals. However, no special attention has been paid to the use of those products as carriers or vehicles of micronutrients, which are necessary for celiac patients. The aim of the research was to design of gluten free formula fortified with calcium destined to bake a bread. In that order the available organic or mineral calcium supplements were analysed. Optimisation of the technological parameters, analysis of chemical and minerals composition, sensory quality and texture of bread crumb were analysed. Preliminary estimation of bread colour, odour and taste allowed to select calcium caseinate and calcium citrate as supplements affecting beneficially the sensory quality of bread. When the mixture of both of them was applied, the improvement of bread porosity and structure was also observed. Based on the sensory evaluation of bread carried out with the method of sensory profiling and in hedonic tests gluten free bread fortified with a mixture of calcium caseinate and citrate was selected as the best. Texture properties of fresh gluten free bread crumbs fortified with calcium supplements measured using compression device of Instron were considerably improved. Summarising, the application of calcium supplements such as calcium caseinate and citrate in order to fortified gluten free bread with calcium influence beneficially its sensory and nutritional properties simultaneously enhancing the structure and texture of bread. Keywords: gluten free bread, calcium, celiac disease Journal: Czech Journal of Food Sciences Pages: S283 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/608-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/608-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:608-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Wronkowska Author-Name: D. Szawara-Nowak Author-Name: D. Zielińska Author-Name: A. Troszyńska Author-Name: M. Soral-Śmietana Title: Influence of the Addition of Buckwheat Flour on Gluten Free Bread Quality and Antioxidant Capacity Abstract: The diet based on gluten free products is characterised by a low content of some nutritional components such as proteins and mineral components, as well as non-nutritional but physiologically important components like dietary fibre. Buckwheat grains are a rich source of proteins, which have a high biological value due to the well-balanced amino-acids composition, although its digestibility is relatively low. The aim of the present research was to investigate the influence of buckwheat flour addition on gluten free bread quality and their antioxidant capacity. In this study, own gluten free bread formula, composed of corn starch, potato starch, salt, yeast, pectin, sugar and sunflower oil was investigated. The buckwheat flour substituted corn starch at final amount of 10, 20, 30, 40% w/w of total ingredients in gluten free bread formula. The breads were baked in electric oven at 200°C for 25 min. The bread samples were freeze-dried, ground and sieved. The sensory quality of buckwheat enhanced gluten free breads was analysed using sensory profiling (QDA) and hedonic tests. The measurement of macroelements content in the crumb was carried out using the atomic absorption spectroscopy (AAS) method (SORAL-SMIETANA et al. 2001). The antioxidant capacity (AC) of the breads was evaluated by cyclic voltammetry (CV) method and free radical scavenging activities of 67% methanol extracts against 2,2-diphenyl-1-picryhydrazyl radical (DPPH.) as DPPH Radical Scavenging Activity (DPPH RSA). All breads were analysed for their total phenolics content. The buckwheat enhancing gluten free breads were in accordance to the requirements of Polish Standards (PN-A-74123) for gluten-free bread. The sensory profiles of gluten-free breads were dependant on the amount of buckwheat flour added. The overall quality of breads was the highest for bread with 40% buckwheat flour addition. The positive correlation between macroelements content and increasing amount of buckwheat flour was observed in breads. The antioxidant capacity of buckwheat enhanced gluten free breads determined by CV and DPPH RSA was related to the amount of added buckwheat flour. The total phenolics content was positively correlated with antioxidant capacity of the breads. In summary, buckwheat flour as a natural source of minerals and antioxidant activity, and also as a structure-forming factor improving the sensory quality, can be used for preparation of new buckwheat enhanced gluten free breads. Keywords: buckwheat, gluten free bread, antioxidant capacity Journal: Czech Journal of Food Sciences Pages: S284 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/607-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/607-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:607-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ž. Ugarčić-Hardi Author-Name: D. Koceva Komlenić Author-Name: M. Jukić Author-Name: A. Kuleš Author-Name: I. Jurkin Title: Quality Properties of White Bread with Native and Extruded Wheat Bran Supplements Abstract: The addition of wheat bran increases the nutritional value of bread, but at the same time, decreases the dough rheological properties and taste of bread. Many investigations showed that extruded bran has less negative effects on bread texture and mouth feel in comparison with native wheat bran. Besides, new articles can be found on the cholesterol-lowering effects of extruded wheat bran. Therefore, the goal of this study was to compare the quality parameters of bread fortified with native and extruded bran. Wheat flour T-550 was used with the supplement of 7, 14, 21 and 28% fine milled native and extruded bran. Samples with 28% of native and extruded bran were also prepared with addition of 4% of vital gluten and increased amount of yeast (3%). Bread samples were analysed for the chemical content, specific volume and textural properties. Also, sensory evaluations were carried out. The results showed that wheat bran supplement had negative effect on bread quality but addition of vital gluten and increased amount of yeast improves quality of bread even with a higher content of wheat bran. Keywords: bread quality, extruded wheat bran, bread texture Journal: Czech Journal of Food Sciences Pages: S285 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/946-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/946-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:946-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: R. Lang Author-Name: T. Hofmann Title: On the Generation of Bioactive Trigonelline Degradation Products upon Coffee Roasting and their Bioappearance after Coffee Consumption Abstract: Besides caffeine, the betaine N-methyl nicotinic acid, also known as trigonelline, is commonly reported as the second most abundant alkaloid in raw coffee beans. Upon roasting of coffee beans, trigonelline is partially decomposed to give volatile pyridines as well as non-volatile compounds such as N-methylpyridinium ions, nicotinic acid, and methyl nicotinate. As N-methylpyridinium ions were recently found to exhibit phase I/II biotransformation enzyme modulating activity in vitro as well as in vivo (SOMOZA et al. 2003), and nicotinic acid, methyl nicotinate, together with nicotinamide, exhibit vitamin B3 activity (Experts Group 2002), there is growing interest in the amounts of these bioactive compounds in roasted coffee, coffee beverages, as well as in their bioappearance after coffee consumption. To meet this demand, straightforward stable isotope dilution analyses (SIDA) were developed for the quantitative determination of trigonelline, nicotinic acid, nicotinamide, methyl nicotinate, as well as N-methylpyridinium ions by means of LC-MS/MS (MRM). Application of the SIDA on coffee samples as well as human urine and plasma samples collected before and after coffee consumption gave first insights into the influence of the roasting degree on the amounts of the individual bioactive compounds in coffee samples as well as their human bioappearance after coffee consumption. Keywords: trigonelline, caffeine, roasting, degradation product Journal: Czech Journal of Food Sciences Pages: S29 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/629-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/629-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:629-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: L. M. Guardeño Author-Workplace-Name: Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, 46022 Valencia, Spain. *E-mail: mihernan@tal.upv.es Author-Name: E. Llorca Author-Workplace-Name: Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, 46022 Valencia, Spain. *E-mail: mihernan@tal.upv.es Author-Name: I. Pérez-Munuera Author-Workplace-Name: Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, 46022 Valencia, Spain. *E-mail: mihernan@tal.upv.es Author-Name: A. Quiles Author-Workplace-Name: Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, 46022 Valencia, Spain. *E-mail: mihernan@tal.upv.es Author-Name: I. Hernando Title: Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven Abstract: Proteins, lipids and structural changes in white sauces after being stored at -18°C and thawed by microwave and conventional oven were studied in this work. The total crude and soluble protein fractions were quantified by N-Kjeldahl. The acidity grade and oxidation spectrophotometric parameters (k232 and k 270) were used to analyse the lipid fraction. In addition, confocal scanning laser microscopy (CSLM) was used to study the structure of the sauce. The results showed that the total crude protein fraction increased in the thawed samples if compared to the freshly-prepared samples, mainly when microwave oven was used. However, the soluble protein fraction did not vary significantly (P < 0.05) among the different samples. Regarding the lipid changes, the acidity index did not show significant differences among the samples. K232 values of the microwave-thawed samples differed significantly from the freshly-prepared and the conventional-thawed samples. Furthermore, k270 values were significantly different between the samples thawed using the conventional oven and the freshly-prepared ones. CSLM images showed degradation of the starch granules and an increase of size in the fat globules due to thawing. Keywords: sauce, microwave, thawing, microstructure, CSLM, chemical changes Journal: Czech Journal of Food Sciences Pages: S290-S292 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/943-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/943-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0070.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:943-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Tesařová Author-Name: M. Zárubová Author-Name: V. Filip Author-Name: V. Spěváčková Author-Name: J. Šmidrkal Title: The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends Abstract: Consistency, rheology and melting/solidification characteristics of model fat blends (FB) on the basis of interesterified structured fats (SF) are discussed. SF were prepared by an alkaline catalysed random interesterification of fully hydrogenated coconut (FHCO) and high-erucic rapeseed (FHHERO) oils with variable molar ratio (2:1; 1.4:1; 1:1; 1:1.4 and 1:2) of the medium chain (M; C8:0-C14:0) and long chain (L; C16:0-C22:0) saturated fatty acids (FA) to find out, if stearic/arachic/behenic acids can substitute palmitic/stearic acids in SF. This substitution in SF is possible at molar ratios M:L 2:1 and 1.4:1 from the point of view of melting and solidifications characteristics as well as consistency and rheology for soft margarines. Lower molar ratios of M:L are suitable for FB of shortenings. The final ratio of saturated:unsaturated FA in FB for soft-margarines is 33:67 w/w. Keywords: fat blend, structured fat, rheology, consistency, interesterification, behenic acid Journal: Czech Journal of Food Sciences Pages: S293-S296 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1088-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1088-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0071.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1088-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Opalić Author-Workplace-Name: Faculty of Mechanical Engineering and Naval Architecture and Author-Name: Z. Domitran Author-Workplace-Name: Faculty of Mechanical Engineering and Naval Architecture and Author-Name: D. Komes Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10002 Zagreb, Croatia *E-mail: zoran.domitran@fsb.hr Author-Name: A. Belščak Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10002 Zagreb, Croatia *E-mail: zoran.domitran@fsb.hr Author-Name: D.. Horžić Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10002 Zagreb, Croatia *E-mail: zoran.domitran@fsb.hr Author-Name: D. Karlović Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10002 Zagreb, Croatia *E-mail: zoran.domitran@fsb.hr Title: The Effect of Ultrasound Pre-Treatment and Air-Drying on the Quality of Dried Apples Abstract: In order to develop environmentally sound, energy inexpensive and well scalable drying techniques that maintain high quality of dried fruit, optimisation of integrated process (ultrasound and air-drying) in the production of dried apples was conducted. Selected quality parameters of fresh and dried apples (variety Goldparmâne) resulting from different duration of ultrasonic pre-treatment and air-drying were compared. Sugars were determined spectrophotometrically using an enzymatic method. Content of total phenols and flavonoids was determined spectrophotometrically with the Folin-Ciocalteau assay, while the antioxidant capacity was evaluated by using ABTS (2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) and FRAP (Ferric Reducing/Antioxidant Power) assays. Sensory properties of dried apples were investigated according to the Quantitative Descriptive Analysis. In combination with the same air-drying conditions, prolonged ultrasound pre-treatment led to a decrease in total phenols and flavonoids, as well as in the antioxidant capacity of dried apples. Difference in drying time had no significant effect on the content of total phenols and flavonoids, as well as antioxidant capacity. The sample dried without the ultrasound pre-treatment was evaluated as the most sensory acceptable. The content of glucose and fructose correlated well with total phenols and flavonoids, as well as with antioxidant capacity of apple samples. Keywords: fresh apple, dried apple, ultrasound and air-drying process, sensory properties, phenols, flanonoid, antioxidant capacity Journal: Czech Journal of Food Sciences Pages: S297-S300 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/606-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/606-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0072.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:606-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Arlorio Author-Name: J. D Coisson Author-Name: F. Travaglia Author-Name: M. Rinaldi Author-Name: M. Locatelli Author-Name: M. Gatti Author-Name: A. Caligiani Author-Name: A. Martelli Title: D-Amino Acids and Computer Vision Image Analysis: A New Tool to Monitor Hazelnuts Roasting? Abstract: The roasting process allows complex chemical reactions in foods leading the formation of the Maillard-related compounds, which are of fundamental importance for colour and aroma development in hazelnuts (Corylus avellana L.). Colour is a charming characteristic of roasted foods; despite of their fundamental role in organoleptic properties, the roasting allows accumulation of some potentially toxic technological contaminants, as showed in other matrices (e.g. acrylamide, furan and D-amino acids). Free and protein-bound D-amino acids (D-aa) in foods can origin by technological processing (their formation is pH, time, and temperature-dependent), and also from bacterial racemases in fermented foods, as recently showed in cocoa ( FRIEDMAN 1999; CALIGIANI et al. 2007) So, these compounds can be used as thermal and bacterial markers. Racemisation impairs digestibility/nutritional quality of foods; some D-aa acids are both beneficial and deleterious (DA-WEN SUN 2008). The L*a*b* (international standard for colour measurements adopted by the Commission Internationale d'Eclairage, CIE, 1976) and Red Green Blue (RGB) systems are the most employed methods for colour analysis. Computer Vision Image Analysis (CVIA) coupled with Artificial Intelligence (AI) and related tools (Principal Component Analysis, Artificial Neural Networks, Self Organising Maps) should be considered a powerful approach for evaluating colour development in foods (PATZOLD & BRUCKNER 2006). First aim of our study was to monitor via GC-MS the D-aa formation in hazelnuts during different conditions of roasting. Second aim was to develop a CVIA/AI method to study the colour development in roasted hazelnut, considering the correlation between colour and D-aa too. The racemisation of L-aa (particularly D-aspartic acid plus D-asparagine, D-asx) in hazelnut was time-temperature dependent. Protein-bound D-asx (expressed as D/(L+D); 1.49%) and free D-ala (5.87%) were predominant in Infra-Red roasted samples. Hot-air flow process leads the formation of free-D-aa (D-ala: 6.77%; D-asx: 3.47%; D-glu: 4.50%). Using Back Propagation Neural Network on the Discrete Fourier Transform output (whole surface colour), the identification of hazelnuts samples roasted in different condition was achieved. Red colour decreased according to the correspondent increase of D-amino acids content. Concluding, CVIA/AI is a promising complex tool useful to simplify the comprehension of a complex model system, as colour development in roasted hazelnuts. Keywor Keywords: haselnut, roasting, computer vision image analysis, D-amino acids Journal: Czech Journal of Food Sciences Pages: S30 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/914-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/914-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:914-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: T. Požrl Author-Workplace-Name: Department of Food and Technology, Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia; E-mail: marjan.simcic@bf.uni-lj.si Author-Name: K. Podgrajšek Author-Workplace-Name: Department of Food and Technology, Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia; E-mail: marjan.simcic@bf.uni-lj.si Author-Name: J. Hribar Author-Workplace-Name: Department of Food and Technology, Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia; E-mail: marjan.simcic@bf.uni-lj.si Author-Name: M. Simčič Author-Workplace-Name: Department of Food and Technology, Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia; E-mail: marjan.simcic@bf.uni-lj.si Title: Functional Perspective of Products from Pears cv. Pituralka Abstract: Pears cv. Pituralka are autochthon old cultivar from west Slovenian region and northern part of Italy, that were traditionally consumed as cooked or baked meals. In our study we developed new products and defined their nutritional value. Different thermical treatments (cooking and baking) were used for preservation of these products in sugar solution with or without an ascorbic or citric acid and packed in vacuum in a thermostable polyamide/polypropylene (PA/PP) foil. The products made from pears cv. Pituralka were sensory evaluated. The results show that Pituralka pears can be consumed only if they are thermally processed. Containing high amount of total fiber (6-7 g/100 g) products have functional perspective as prebiotics. Having low acidity level (total amount of acids 12.9-15.3 mg/100 g) products from pears cv. Pituralka have very acceptable sensory properties, especially for people with dyspepsia. However low amount of vitamin C (0.5 mg/100 g) has affect on higher sensitivity to oxidation, that needs to be taken into consideration during processing and storage. Keywords: pears cv. Pituralka, autochthon cultivar Journal: Czech Journal of Food Sciences Pages: S301-S303 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/923-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/923-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0074.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:923-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. J. Esteve Author-Workplace-Name: Nutrition and Food Chemistry, University of Valencia, 46100 Burjassot, Spain *E-mail: ana.frigola@uv.es Author-Name: F. J. Barba Author-Workplace-Name: Nutrition and Food Chemistry, University of Valencia, 46100 Burjassot, Spain *E-mail: ana.frigola@uv.es Author-Name: S. Palop Author-Workplace-Name: Nutrition and Food Chemistry, University of Valencia, 46100 Burjassot, Spain *E-mail: ana.frigola@uv.es Author-Name: A. Frígola Title: The Effects of non-Thermal Processing on Carotenoids in Orange Juice Abstract: New non-thermal technologies are emerging, such as pulsed electric fields (PEF) and high hydrostatic pressure (HHP), in order to provide a response to the need for greater nutritional and sensory quality in some manufactured foods in which the characteristics of freshness are especially affected by thermal treatments. The effect of non-thermal processing (PEF, 30 kV/cm, 100 μs and HHP, 4000 bars, 5 min) and pasteurisation (90°C, 20 s) on carotenoids of orange juice was studied. The total carotenoid concentration in the pasteurised juice (1195.4 ± 31.6 μg/100 ml) decreased significantly in comparison with the fresh juice (1367.2 ± 64.7 μg/100 ml), and the decrease was less in the juice treated by PEF (1275.2 ± 56.3 μg/100 ml). The decrease in the juice treated by HHP (1309.2 ± 46.7 μg/100 ml) was no significant in the conditions selected. Only the differences between the untreated orange juice and the pasteurised orange juice were significant. Thus, in refrigerated orange juice, the concentration of carotenoids is affected less by non-thermal treatments (PEF and HHP) than by conventional thermal treatments. Keywords: carotenoids, pulsed electric field, high hydrostatic pressure, pasteurisation, orange juice Journal: Czech Journal of Food Sciences Pages: S304-S306 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1094-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1094-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0075.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1094-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: C. Cortés Author-Workplace-Name: Nutrition and Food Chemistry, University of Valencia. 46100 Burjassot, Spain *E-mail: maria.jose.esteve@uv.es Author-Name: M. J. Esteve Author-Name: A. Frígola Author-Workplace-Name: Nutrition and Food Chemistry, University of Valencia. 46100 Burjassot, Spain *E-mail: maria.jose.esteve@uv.es Title: Anteroxanthin Concentration during Refrigerated Storage in Orange Juice Treated by PEF Abstract: Pulsed Electric Field (PEF) processing inactivates microorganisms without significant adverse effects on flavor and nutrients. In this work was studied the transformations of antheraxanthin and mutatoxanthin when natural orange juice is treated by pasteurisation (90°C, 20 s) or PEF (30 kV/cm, 100 μs), and also its evolution during seven weeks of storage in refrigeration at two different temperatures (2°C and 10°C). The results showed that antheraxanthin concentration decreased during the storage. The decrease was greater in the untreated, pasteurised and PEF-treated orange juices stored at 10°C and this carotenoid was not detected from the 6th week onwards. The same result was observed in the PEF-treated juice stored at 2°C. However, in the untreated and pasteurised juices stored at 2°C, this carotenoid was detected throughout the storage period, although its concentration decreased. Mutatoxanthin was detected in the 6th week of storage, appearing in the cases in which antheraxanthin disappeared. This was not observed in the untreated or pasteurised orange juices stored at 2°C. Keywords: antheraxanthin, mutatoxanthin, pulsed electric field, pasteurisation, orange juice, storage Journal: Czech Journal of Food Sciences Pages: S307-S309 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1083-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1083-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0076.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1083-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Votruba Author-Name: M. Vecka Author-Workplace-Name: IV. Internal Clinic, General University Hospital and First Faculty of Medicine, Charles University, 128 08 Prague, Czech Republic Author-Name: L. Prokeš Author-Workplace-Name: Orthopedic Clinic and 4 Department of Gerontology and Metabolism, Faculty Hospital, 500 05 Hradec Kralové, Czech Republic, *E-mail: mivola@tiscali.cz Author-Name: B. Jurášková Title: The Natural Products in Protection against the most Important Pathological Changes in Human Metabolism Abstract: Inflammation in joint: The liberation of phospholipids from cell membranes represents the first step of inflammation cascade. By action of phospholipase A2 is split of the arachidonic acid. Free arachidonic acid is than metabolised by two enzymes: 5-lipooxygenase and 2-cyclooxygenase to generate the group of prostanoids and leukotrienes which are the first active proinflammation compounds, starting the whole proces of inflammation. We verífied, that 27 flavonoids and flavans, contained in American patent Univestin are really able to interrupt this pathway by inhibition both of those enzymes. All these flavonoids are naturally occurring chemicals, which give color to plants and are found in plants, fruits, grains, nuts and vegetables. Theirs antioxidant capacity eliminates the action of Cyt P450 also and prevents to origine of epoxides. Cancerogenesis: Inositolhexaphosphate (IP6) is found in substantial amounts in whole grains, cereals, legumes, nuts and seeds. As well as inositol, IP6 is contained in most mammalian cells, wherein they are important in regulating vital cellular function such as signal transduction, cell proliferation and differentation. Inositol and IP6 are contend in product Inocell and there is additional evidence that inositol alone may further enhance the anti-cancer effect of IP6. Beside decreasing cellular proliferation IP6 also causes differentation of malignant cells ofen resulting in a conversion to normal phenotype, what leads to starting of apoptose in those cells. Inocell greatly enhances NK cell activity, regulates cell growth and has very strong antioxidant capacity. The suggestion we can demonstrate on succesfful efects of Inocell in concrete causes of patients with various types of cancerogenesis. Peptic ulcer disease and gastric cancer: The ability of Vaccinium macrocarpon, the North American cranberry, to prevent bacterial adhesion has been used to advantage in the prevention of urinary tract infections and has recently been described for the prevention of adhesion of bacteria responsible for oral infections and stomach ulcers as well in Helicobacter pylori. Keywords: inflammation, Univestin, Comfort-G, flavonoids, flavans, cancerogenesis, inositolhexaphosphate, inositol, Helicobacter pylori, cranberries Journal: Czech Journal of Food Sciences Pages: S31-S34 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1095-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1095-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0077.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1095-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: K. Hejtmánková Author-Workplace-Name: Department of Chemistry, and Author-Name: V. Pivec Author-Workplace-Name: Department of Chemistry, and Author-Name: E. Trnková Author-Workplace-Name: Department of Chemistry, and Author-Name: K. Hamouz Author-Workplace-Name: Department of Crop Production, Czech University of Life Sciences Prague, 165 21 Prague, Czech Republic, *E-mail: hejtmankovak@af.czu.cz Author-Name: J. Lachman Author-Workplace-Name: Department of Chemistry, and Title: Quality of Coloured Varieties of Potatoes Abstract: Coloured potatoes Solanum tuberosum L.) were evaluated as important source of natural antioxidants. Eight varieties of these potatoes (Salad Blue, Shetland Black, Blue Congo, Blaue St. Galler, Highland Burgundy Red, Violette, Valfi, Vitelotte) grown in four different locations in the Czech Republic (Přerov nad Labem, Suchdol, Valečov and Stachy) were analysed. Content of majority antioxidants (anthocyanins, chlorogenic acid and ascorbic acid) was determined and the obtained results were correlated with antioxidant activity. Total anthocyanin content and antioxidant activity were determined spectrophotometrically and phenolic acids by HPLC-DAD. The best positive correlation was observed between total anthocyanin content and antioxidant activity (R2 = 0.64). Good correlation was found between chlorogenic acid content and antioxidant activity (R2 = 0.55); however, no correlation between ascorbic acid content and antioxidant activity (R2 = 0.08) was found. Keywords: coloured potatoes, antioxidant activity, total anthocyanins, chlorogenic acid, ascorbic acid Journal: Czech Journal of Food Sciences Pages: S310-S313 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/605-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/605-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0078.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:605-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Voldřich Author-Name: I. Horsáková Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: michal.voldrich@vscht.cz Author-Name: M. Čeřovský Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: michal.voldrich@vscht.cz Author-Name: H. Čížková Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: michal.voldrich@vscht.cz Author-Name: H. Opatová Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: michal.voldrich@vscht.cz Title: Factors Affecting the Softening of Pickled Pasteurised Cucumbers Abstract: During the last three seasons the specific softening of pickled cucumbers was observed. The defective samples were analysed, but no microbial contamination was confirmed and no residual enzyme activity as well. The hypothesis of residual activity of microbial pectinases and cellulases as the most probable softening cause was proposed. The cellulolytic and pectolytic activities of nineteen strains of moulds and yeasts isolated from the samples of soils, cucumbers and cucumber plants rests were compared. The inactivation parameters (D and z values) of pectolytic enzymes of the most active strains were determined. The inhibitory effect of Ca2+ addition was evaluated within the model experiments. The residual enzyme activities were confirmed as the main cause of the defect, together with other factors such as the characteristic composition of microbial contamination, the stress or other damage of the cucumbers during the postharvest manipulation (chilling injury, humidity stress, etc.), microbial contamination of cucumbers before processing, conditions of washing, heat treatment parameters, etc. The practical recommendations for the prevention of the defect were formulated. Keywords: cucumbers, effect of Ca2+, softening of sterilised vegetables, cellulolytic activity, pectolytic activity, mould Journal: Czech Journal of Food Sciences Pages: S314-S318 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1072-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1072-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0079.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1072-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Kunicka-Styczyńska Title: Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification Abstract: Industrial wine yeasts Saccharomyces cerevisiae Syrena, an interspecies hybrid (S. cerevisiae × S. bayanus) HW2-3 and Schizosaccharomyces pombe met 3-15 h+>/sup> were examined to determine changes in fermentation profiles in different environmental conditions in YG medium with different concentrations of glucose (2, 6, 40 or 100 g/l), L-malic acid (4, 7 or 11 g/l) and at pH 3.0, 3.5 and 5.0. The results were obtained by HPLC method (organic acids, acetaldehyde, glycerol, diacetyl) and enzymatically (L-malic acid, ethanol). In anaerobic conditions (100 g/l glucose), the optimal parameters for L-malic acid decomposition for S. cerevisiae Syrena and the hybrid HW2-3 were 11 g/l L-malic acid and pH 3.0 and 3.5, respectively. S. pombe expressed the highest demalication activity at 40 and 100 g/l glucose, 7 g/l L-malic acid and pH 3.0. The fermentation profiles of selected metabolites of yeast were unique for specific industrial strains. These profiles may help in the proper selection of yeast strains to fermentation and make it possible to predict the organoleptic changes in the course of fruit must fermentation. Keywords: wine yeast, Saccharomyces cerevisiae, Schizosaccharomyces pombe, L-malic acid, biological deacidification Journal: Czech Journal of Food Sciences Pages: S319-S322 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/604-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/604-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0080.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:604-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: S. Obruča Author-Workplace-Name: Faculty of Chemistry, Brno University of Technology, 612 00 Brno, Czech Republic Author-Name: I. Márová Author-Workplace-Name: Faculty of Chemistry, Brno University of Technology, 612 00 Brno, Czech Republic Author-Name: K. Pařilová Author-Workplace-Name: Faculty of Chemistry, Brno University of Technology, 612 00 Brno, Czech Republic Author-Name: L. Müller Author-Workplace-Name: Faculty of Chemistry, Brno University of Technology, 612 00 Brno, Czech Republic Author-Name: Z. Zdráhal Author-Workplace-Name: Laboratory of Functional Genomics and Proteomics, Faculty of Science, Masaryk University of Brno, 625 00 Brno, Czech Republic Author-Name: R. Mikulíková Author-Workplace-Name: Institute of Beer Research, Malting Institute, 614 00 Brno, Czech Republic, E-mail: xcobruca@fch.vutbr.cz$2 Title: A Contribution to Analysis of "Czech Beer" Authenticity Abstract: Total benefit effect of beer is a result of many individual contributions of natural substances present in such complicated biological material. Recently, regional mark "Czech beer" was obtained by EC. This beer is processed by traditional technology using only recommended brewery materials. Presented work is focused on proteomic and metabolomic analysis of some characteristic active substances specific for "Czech beer". Eight beer samples obtained from retail chain and/or from breweries were enrolled into this study. Polypeptides and proteins that influence beer sensory properties originated mainly from malt. The results of our preliminary study indicate that the main protein fractions in most of beers are protein Z, LTP1 and hordein/glutelin fragments. 2D analyses of "Czech beer" differed in several spots when compared with beer made by other technology. Further, individual beer phenolics originated from malt and hop were analysed by HPLC/UV-VIS and LC/MS. Individual beers differed in distribution as well as in content of phenolics. Hence, some phenolic derivatives seem to be useful as potential authenticity markers. Keywords: Keywords: hop, malt, phenolics, natural substance, Czech beer, authenticity Journal: Czech Journal of Food Sciences Pages: S323-S326 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1060-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1060-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0081.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1060-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: K. Čmejlová Author-Name: Z. Panovská Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic Author-Name: A. Váchová Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic Author-Name: D. Lukešová Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic Title: Time-Intensity Studies of Sweeteners Abstract: We used time-intensity studies in this work for evaluating the perception of sweet taste of sucralose, aspartame, and saccharose over time. In second part of this study the mixture of sweeteners and zinc sulphate, which modifies sweet taste perception, was used. We determined the following parameters from the assessor's charts of time profile: maximum intensity of sweet taste and the time which was needed to get to its maximum, the time period of perception of sweet taste and the area under the curve. For evaluation each assessor received 20 ml of a water solution with the sweetener followed by the mixture of the same sweetener with zinc sulphate. The intensity of sweet taste was measured before and after spitting out the solution. Then it was measured at intervals of 5 s for 70 seconds. It can be seen from the charts that sucralose has a more gentle sweet taste perception in time than the other sweeteners and that the zinc sulphate modifies the sweet taste but it does not inhibit it absolutely. Keywords: aspartame, saccharose, sucralose, time-intensity studies, zinc sulphate Journal: Czech Journal of Food Sciences Pages: S327-S329 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/916-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/916-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0082.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:916-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Váchová Author-Name: Z. Panovská Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic Author-Name: D. Lukešová Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic Title: The Selection of the Optimal Rate of Acid and Sweet Taste for Lemon Flavoured Drops Abstract: The objective of this work was to choose an optimal rate of citric acid and sweeteners for lemon flavoured drops. Two model samples with defined concentrations of citric acid and two commercial samples were evaluated with using instrumental and sensory methods. Concentrations of sweetening agents and citric acid in the samples were determined using HPLC with a RI detector and isotachophoresis, respectively. The general pleasantness of taste and the intensity of acid and sweet tastes of four lemon drops were evaluated using sensory analysis. General pleasantness was evaluated using a ranking test. Intensities of acid and sweet tastes were evaluated using unstructured graphic scales. The best tasting lemon drops contained 11 g/kg of citric acid and 691 g/kg sweeteners related to the sweet potency of sucrose. The sample with an extremely acid taste was considered unpleasant for most assessors (Friedman, α= 0.05). Generally, the assessors preferred the lemon drops with well-balanced acid and sweet tastes. Keywords: sweets, acid taste, sweet taste, sensory evaluation Journal: Czech Journal of Food Sciences Pages: S330-S332 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/942-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/942-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0083.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:942-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Z. Panovská Author-Name: A. Váchová Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic Author-Name: J. Řeřichová Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic Title: Sensitivity of Assessors to Ferrous Salts Abstract: Taste is the chemical sensation whose function is not very well known. Recently it was shown that the range of taste is more extensive than the five basic taste sweet, salty, bitter, sour and umami. A metallic taste has been suggested as another basic taste, but its mode of perception is not well understood and has not been really accepted in the taste literature. Ferrous sulphate solutions were presented to the assessors so their sensitivity and best estimate thresholds (BET) were measured. The best estimated threshold range was 0.00049-0.00669 g/l for demineralised water, 0.00079-0.00669 g/l for distilled water and 0.00108-0.00669 g/l for tap water. Keywords: sensory analysis, ferrous sulphate solutions, sensitivity, detection thresholds Journal: Czech Journal of Food Sciences Pages: S333-S336 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1082-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1082-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0084.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1082-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Kurzawa Author-Name: A. Jastrzębska Author-Workplace-Name: Faculty of Chemistry, Nicolaus Copernicus University, 87-100 Toruń, Poland Author-Name: E. Szłyk Author-Workplace-Name: Faculty of Chemistry, Nicolaus Copernicus University, 87-100 Toruń, Poland Title: Application of Fluorimetric Methods for Selected Additives Determination in Food Products Abstract: Simple and sensitive spectrofluorimetric method for phosphorus determination in food samples after microwave mineralisation has been described. The proposed method is based on the formation of a fluorescent chelate between morin and aluminium and the fluorescence quenching after addition of phosphates solution. Additionally, the method with quinine sulphate was modified and applied for food samples. The proposed procedures were compared with respect of linearity, precision and accuracy. Keywords: spectrofluorimetry, quenching the fluorescence, food samples, phosphate Journal: Czech Journal of Food Sciences Pages: S337-S339 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1070-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1070-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0085.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1070-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Jastrzębska Author-Name: P. Hrynczyszyn Author-Name: E. Szłyk Title: Comparison of cITP and 31 P NMR Methods for Determination of Polyphosphates in Meat Product and Sea Fruits Abstract: Phosphates are widely used as additives in different kinds of food, including meat, poultry and seafood. These ions work synergistically with salt and allow meat processors to achieve equivalent water-holding capacity with reduced amounts of salt. Polyphosphates added to meat and seafood products hydrolysed quickly to phosphates and it is difficult to estimation of these compounds (Davis et al. 2004; Sheard & Tali 2004; Jastrzębska et al. 2008). In our work we compared capillary isotachophoresis (cITP) and nuclear magnetic resonance (31P NMR) methods for phosphate ions determination in food samples. Furthermore, the usefulness of the studied methods to monitoring of poly- and pyrophosphates hydrolysis in meat and sea fruits was discussed. The meat products and sea fruit samples purchased from a local market and acquired polyphosphates in composition were used for analyses. The food were minced, homogenised and extracted with redistilled water using an orbital shaker for 45 minutes. The extracts were separated using centrifuge at 9000 rpm for 30 min, followed by double filtration. All extracts were transferred into a 50 ml volumetric flask, made up to the mark and analysed with one-dimensional cITP and 31 P NMR methods. The obtained results for two proposed methods were discussed in respect of the accuracy, precision and compared by F-test and t--test. In concluded, cITP method was simpler, lower time consuming, uncomplicated and economical than 31 P NMR technique. Moreover, permitted on expiration date control by qualitative determination of polyphosphates. Keywords: polyphosphates, cITP, 31P NMR, food samples Journal: Czech Journal of Food Sciences Pages: S340 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/919-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/919-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:919-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Wronkowska Author-Name: U. Krupa-Kozak Author-Name: M Soral-Śmietana Title: Chemically Modified Potato Starch as a Source of Nutritional and Non-nutritional Components Abstract: Chemical modification of starch for food purposes is strictly limited in terms of the type of chemical reactions, the kind of modifying agents, the degree of substitution as well as the level of contaminants. Commonly applied chemical reactions include only three types, i.e. oxidation, esterification and etherification. Influence of chemicallymodified starches on a biological processes occurring in a human body seems to be interesting, especially as a source of the substances indispensable for the course of various metabolic processes. The study was aimed at answering a question: whether or to what extent the commercial preparations of potato starch, obtained upon chemical modification, would constitute a source of macro- and microelements and starch resistant to α-amylase hydrolysis, as components affecting physiological properties in a human body. Industrially obtained native potato starch as well as it food grade modified starches, were studied: oxidised starch (E 1404), acetylated starch (E 1420), and acetylated distarch adipate (E 1422). Protein content was determined with the Kjeldahl method. Resistant starch (RS) content was estimated according to the method described by Champ et al. (1999) and amylose content according to Morrison and Laignelet method (1983). The assay of individual elements content in the native and chemically-modified potato starch was carried out using the atomic absorption spectroscopy (AAS) method. Native and chemically-modified potato starch were characterised by different contents of amylose (from 20 to 31% d.m.) and a RS fraction (from 74 to 77% d.m.). All type of the investigated chemically-modified potato starch appeared to be a good source of elements, however the highest contents of phosphorus and potassium were found in native potato starch. Oxidised starch (E 1404) was the best source of macroelements (calcium and magnesium) and microelements (copper, manganese and zinc), as compared to the other investigated starches. Therefore, the application of the investigated chemically-modified potato starch may prove favourable not only due to their functional properties but also a source of RS and minerals. Keywords: chemically modified potato starch, resistant starch, elements Journal: Czech Journal of Food Sciences Pages: S341 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/601-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/601-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:601-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: L. M. Guardeño Author-Workplace-Name: Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos and Author-Name: M. Hernández-Carrión Author-Workplace-Name: Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos and Author-Name: J. M. Catala-Civera Author-Workplace-Name: Research Institute ITACA, Universidad Politécnica de Valencia, 46022 Valencia, Spain *E-mail: mihernan@tal.upv.es Author-Name: P. Plaza Author-Workplace-Name: Research Institute ITACA, Universidad Politécnica de Valencia, 46022 Valencia, Spain *E-mail: mihernan@tal.upv.es Author-Name: L. Pérez-Munuera Author-Workplace-Name: Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos and Author-Name: I. Hernando Author-Workplace-Name: Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos and Title: Improving Microwave Heating using Polysaccharides as Thickeners Abstract: The aim of this work was to improve microwave heating in white sauces using different polysaccharides in their formulation; ι-, λ- and κ-carrageenan and native and modified starches were used as thickeners. Five model systems were prepared, each one with a different polysaccharide, salt, and water. Dielectric loss factor (ε'') was measured and penetration depth of the electric field was calculated at 20 and 40°C at 2450 GHz. The results showed that ε'' increased significantly (P < 0.05) when temperature rose in all the model systems. Moreover, ε'' decreased significantly (P < 0.05) when the polysaccharide concentration rose in the systems elaborated with starch (both native and modified). The penetration depth increased significantly at 40°C when native starch concentration rose. Not significant differences due to the thickener concentration were found in the depth penetration values in the other model systems, both at 20 and 40°C. Keywords: polysaccharides, salt, starch, carrageenan, sauces, microwaves, microstructure, dielectric properties Journal: Czech Journal of Food Sciences Pages: S342-S345 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1085-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1085-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0088.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1085-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: F. Travaglia Author-Name: J. D Coisson Author-Name: M. Bordiga Author-Name: A. Martelli Author-Name: M. Arlorio Title: Improving the Quality of Roasted Hazelnuts during their Shelf-life using Film Coating Starch-Based Abstract: The "film coating" is a process of depositing a thin layer edible transparent film of material onto a food, in order to provide a functional protective barrier covering its outer surface. The protective function of edible films and coating is to prevent the transfer of moisture, oxygen, flavour, and/or lipid content, between food and the surrounding medium and/or between different compartments in a heterogeneous food. Water-based coating suspensions are desirable to avoid the drawbacks of organic solvent-based coating suspensions. Starch can be used in coating technology; to overcome brittleness inherent of starch films, the incorporation of a plasticiser (reducing intermolecular forces and increasing the mobility of polymer chains, decreasing the glass transition temperature of these materials and improving their flexibility), is required. They must be compatible with the film-forming polymers; hydrophilic compounds, such as polyols are commonly used in starch films (GARCIA et al. 2000; JAGANNATH et al. 2005). Hazelnut seeds (Corylus avellana L.) are largely used in confectionary, chocolate and creams production. The whole roasted hazelnuts are susceptible of oxidation during their shelf-life, because the high content in mono- and polyunsaturated fatty acids. Aim of our work was (1) the elaboration of a coating film (High Amylose Whey Edible Films, HAWEF, under Patenting) able to protect from oxidation roasted hazelnuts in a model system, and (2). the study of peroxidation evolution in coated roasted hazelnuts in plain chocolate tablets. Two plasticisers (sorbitol and glycerol) at two different concentrations were used in film type A (with high % of plasticiser), and type B (with low % of plasticiser), respectively. The protective effect vs. the oxidation was evaluated during the storage after 0, 30, 60, 90, and 180 days from coating (peroxide and acidity values). The best compromise in terms of appearance, transparency, detachment of the film after handling and protection to oxidation was identified in the high-amylose edible film with glycerol (type B). We highlight a significant reduction of peroxidation (10-25%) in coated hazelnuts. No changes in aroma were identified in coated samples. Finally, we confirmed the protection of this film vs the oxidation and the souring of the hazelnuts used to prepare plain chocolate with whole hazelnuts. In conclusion, we suggest the use of this edible film for the coating of roasted hazelnut in order to improve their quality during their shelf life. Keywords: hazelnut, roasting, film coating, oxidative spoilage, starch Journal: Czech Journal of Food Sciences Pages: S346 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/955-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/955-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:955-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: K. Hanušová Author-Name: J. Dobiáš Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology, 66 28 Prague, Czech Republic Author-Name: K. Klaudisová Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology, 66 28 Prague, Czech Republic Title: Effect of Packaging Films Releasing Antimicrobial Agents on Stability of Food Products Abstract: The study was aimed to (I) test the effect of polyethylene (LDPE) films coated by commercially available polyvinylchloride (PVC) lacquer with addition of nisin preparation Nisaplin® (5% w/w) and/or natamycin preparation DelvocidTM (10% w/w) on the growth of target bacteria, yeasts and moulds on the surface of soft cheese Blaťácké zlato produced by company Madeta, a.s., Veselí nad Lužnicí, and (ii) prepare and study the antimicrobial films with incorporated lactic acid or sodium lactate, suitable for packaging of raw chicken meat. The cheese in contact with nisin/natamycin treated film was stored at temperature 4°C and 23°C for 23 days, while chicken meat packaged in lactic acid/sodium lactate releasing films was stored only at 4°C for 7 days. Released antimicrobial agents caused retardation of tested microorganism growth by more than 1 logarithmic cycle on the surface of cheese Blaťácké zlato and by more than 2 logarithmic cycles in raw chicken meat. Keywords: antimicrobial packaging, nisin, natamycin, cheese Journal: Czech Journal of Food Sciences Pages: S347-S349 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/958-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/958-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0090.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:958-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: F. Grzegorzewski Author-Workplace-Name: Chair of Food Chemistry and Analysis, Department of Food Technology and Food Chemistry, Technische Universität Berlin, D-13355 Berlin, Germany Author-Workplace-Name: Leibniz-Institute for Agricultural Engineering Potsdam-Bornim, D-14469 Potsdam, Germany Author-Name: O. Schlüter Author-Workplace-Name: Leibniz-Institute for Agricultural Engineering Potsdam-Bornim, D-14469 Potsdam, Germany Author-Name: J. Ehlbeck Author-Workplace-Name: Leibniz-Institute for Plasma Science and Technology, D-17489 Greifswald, Germany Author-Name: K.-D. Weltmann Author-Workplace-Name: Leibniz-Institute for Plasma Science and Technology, D-17489 Greifswald, Germany Author-Name: M. Geyer Author-Workplace-Name: Leibniz-Institute for Agricultural Engineering Potsdam-Bornim, D-14469 Potsdam, Germany Author-Name: L. W. Kroh Author-Workplace-Name: Chair of Food Chemistry and Analysis, Department of Food Technology and Food Chemistry, Technische Universität Berlin, D-13355 Berlin, Germany Author-Name: S. Rohn Title: Plasma-oxidative Degradation of Polyphenolics - Influence of Non-thermal Gas Discharges with Respect to Fresh Produce Processing Abstract: Non-thermal plasma treatment is a promising technology to enhance the shelf-life of fresh or minimaly processed food. An efficient inactivation of microorganisms comes along with a moderate heating of the treated surface. To elucidate the influence of highly reactive plasma-immanent species on the stability and chemical behaviour of phytochemicals, several polyphenolics were exposed to an atmospheric pressure plasma jet (APPJ). The selected flavonoids are ideal target compounds due to their antioxidant activity protecting cells against the damaging effects of reactive oxygen species such as singlet oxygen, superoxide, peroxyl radicals, hydroxyl radicals and peroxynitrite. Reactions were carried out at various radio-frequency voltages, using Ar as a feeding gas. Degradation was followed by reversed-phase high-performance liquid chromatography. Keywords: Keywords: non-thermal plasma, Atmospheric Pressure Plasma Jet (APPJ), flavonoids, oxidation Journal: Czech Journal of Food Sciences Pages: S35-S39 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1107-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1107-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0091.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1107-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Blažková Author-Name: M. Koets Author-Workplace-Name: Department of Biochemistry and Microbiology, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic Author-Name: J. H. Wichers Author-Workplace-Name: Department of Biochemistry and Microbiology, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic Author-Name: A. van Amerongen Author-Workplace-Name: Department of Biochemistry and Microbiology, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic Author-Name: L. Fukal Author-Workplace-Name: Department of Biochemistry and Microbiology, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic Author-Name: P. Rauch Author-Workplace-Name: Department of Biochemistry and Microbiology, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic Title: Nucleic Acid Lateral Flow Immunoassay for the Detection of Pathogenic Bacteria from Food Abstract: Nucleic acid lateral flow immunoassay (NALFIA) is a method combining molecular biological principle of detection with immunochemical principle of visualisation. Following isolation of DNA from the sample, a duplex PCR with two primer sets, of which one was labelled with biotin and the other with digoxigenin or fluorescein, respectively, was performed. The PCR solution and carbon particles conjugated with avidin are directly added to the nitrocellulose membrane with two test lines of immobilised antibodies specific for digoxigenin and fluorescein. The appearance of a black line indicates the presence of specific amplicon. We would like to present the NALFIA for the simultaneous detection of L. monocytogenes in particular and the genus Listeria in general, in food. Bacteria from the genus Listeria frequently contaminate a large variety of foods. Occurrence of Listeria strains in food may indicate errors in good hygienic and manufacturing practice, only L. monocytogenes is a significant human and animal pathogen responsible for the serious illness listeriosis. Conventional microbiological methods for L. monocytogenes detection are laborious and take several days to achieve a confirmed identification. Keywords: L. monocytogenes, Nucleic acid lateral flow immunoassay, DNA Journal: Czech Journal of Food Sciences Pages: S350-S353 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/959-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/959-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0092.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:959-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: L. Necidová Author-Workplace-Name: Department of Milk Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, 612 42 Brno, Czech Republic Author-Name: B. Janštová Author-Workplace-Name: Department of Milk Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, 612 42 Brno, Czech Republic Author-Name: S. Karpíšková Author-Workplace-Name: Czech Collection of Microorganisms, Faculty of Science Masaryk University, 602 00 Brno, Czech Republic, *E-mail: necidoval@vfu.cz Author-Name: Š. Cupáková Author-Workplace-Name: Department of Milk Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, 612 42 Brno, Czech Republic Author-Name: M. Dušková Author-Workplace-Name: Department of Milk Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, 612 42 Brno, Czech Republic Author-Name: R. Karpíšková Author-Workplace-Name: Department of Milk Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, 612 42 Brno, Czech Republic Title: Importance of Enterococcus spp. for Forming a Biofilm Abstract: The aim of this study was to monitore the capability of Enterococcus fecalis and Enterococcus fecium to form biofilms. Enterococci isolates originated from individual milk, bulk milk samples and environmental swabs obtained at farm level, dairy plant level including semi and final dairy products. Biofilm formation potential was determined by growing the tested strains in glas tubes containing BHI medium. The capability of forming biofilms was detected in 28% of Enterococcus spp. strains. Higher number of biofilm forming strains of the Enterococcus faecium (33%) than Enterococcus faecalis (28%) has been registered. Isolates obtained at plant level were forming biofilms more often than isolates from plant level and in final products (cheese and curd cheese), no isolate has been seen to be able to form biofilm. Keywords: biofilm, Enterococcus fecalis, Enterococcus fecium, dairy products, bacteria Journal: Czech Journal of Food Sciences Pages: S354-S356 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1087-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1087-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0093.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1087-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: K. Trivedi Author-Name: I. Borkovcová Author-Workplace-Name: Department of Hygiene and Milk Technology, University of Veterinary and Pharmaceutical Sciences Brno, 612 42 Brno. Czech Republic, *E-mail: H07315@vfu.cz Author-Name: R. Karpíšková Author-Workplace-Name: Department of Hygiene and Milk Technology, University of Veterinary and Pharmaceutical Sciences Brno, 612 42 Brno. Czech Republic, *E-mail: H07315@vfu.cz Title: Tyramine Production by Enterococci from Various Foodstuffs: A Threat to the Consumers Abstract: Tyramine is the most frequent biogenic amine found in cheese and is also frequently found in other fermented foods and beverages. In total 273 different strains of enterococci from various foodstuffs were studied. A multiplex PCR was designed for the genotypic differentiation of various enterococci strains at species level and for determination of the presence of tyramine producing (tyrdc) gene. E. faecalis and E. faecium were found to be prominent strains in dairy and meat products while, E. faecium and E. mundtii were found to be ruling in case of fruits and vegetables. HPLC analysis was carried out for determination of levels of tyramine. 211 i.e. 86.8% of samples were containing about 1000-1500 mg/l of tyramine, while 10 i.e. 4.1% were found to have tyramine in the range 100-500 mg/l. Negative samples showed 0 mg/l of tyramine. Keywords: tyrdc gene, tyramine, PCR, HPLC, enterococci Journal: Czech Journal of Food Sciences Pages: S357-S360 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/934-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/934-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0094.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:934-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: J. M Hernández-Hierro Author-Name: R. J Garcia-Villanova Author-Name: P. Rodríguez Torrero Author-Name: I. M Toruño Fonseca Title: Aflatoxins and Ochratoxin A in Red Paprika for Retail Sale in Spain: Occurrence and Evaluation of a Simultaneous Analytical Method Abstract: Aflatoxins are well-known mycotoxins produced mainly by two Aspergillus species particularly abundant in areas of the world with hot, humid climates. Aspergillus flavus, which is ubiquitous, produces B aflatoxins. A. parasiticus which produces both B and G aflatoxins, has more limited distribution. The next most studied mycotoxin is ochratoxin A. It belongs to a group of five produced by Penicillium verrucosum and by several species of Aspergillus, most notably A. ochraceus. Contamination of red pepper spice by aflatoxins and ochratoxin A may occur at any stage of production, from preharvest to drying and storage. Aflatoxins are the only mycotoxins with legal limits for spices in the European Union. A further limit for ochratoxin A is expected to be adopted soon. Thus, rapid simultaneous methods for quantifying the five mycotoxins are sought. Liquid extraction, immunoaffinity column cleanup and HPLC-FD with a wavelength programme were optimised for the analysis of the five mycotoxins in paprika, a complex fatty matrix. The limits of detection ranged from 0.3 to 0.6 μg/kg. Repeatability (RSDr) ranged from 7.9 to 13.4% and recoveries were between 61.4 and 77.8%, in both cases at the lower spike level. Aflatoxins, when found, were far below the two legal limits, of 5 μg/kg for aflatoxin B1 and 10 μg/kg for total aflatoxins. Ochratoxin A was more frequently found, with a mean of 11.8 μg/kg, and in a more varied range (SD 18.9 μg/kg). On attempting an automation of the precolumn derivatisation step the procedure proved unfeasible, but experience derived from this trial and from the general employment of this reaction enables us to make some comments on the possibilities and limitations of this procedure and on research for an alternative one. Keywords: mycotoxins, aflatoxins, ochratoxin A, spanish paprika, immunoaffinity column, simultaneous food analysis Journal: Czech Journal of Food Sciences Pages: S361 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/961-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/961-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:961-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: I. Horsáková Author-Workplace-Name: Department of Food Preservation and Meat Technology and Author-Name: M. Voldřich Author-Workplace-Name: Department of Food Preservation and Meat Technology and Author-Name: M. Čeřovský Author-Workplace-Name: Department of Food Preservation and Meat Technology and Author-Name: P. Sedláčková Author-Workplace-Name: Department of Food Preservation and Meat Technology and Author-Name: P. Šicnerová Author-Workplace-Name: Department of Food Preservation and Meat Technology and Author-Name: P. Ulbrich Author-Workplace-Name: Department of Biochemistry and Microbiology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic *E-mail: michal.voldrich@vscht.cz Title: Asaia sp. as a Bacterium Decaying the Packaged Still Fruit Beverages Abstract: Several cases of consumer complaints to the still soft beverages - fruit drinks and ice teas were analysed. The visible impurities and slight sensory changes were observed, sediment was formed by microbial cells. The bacteria were isolated and identified as Asaia sp. The identification was confirmed by PCR technique. The sensitivity of bacteria to preservative agents especially to the sodium benzoate, potassium sorbate and dimethyldicarbonate was evaluated in model samples and in the real conditions of the beverage. The minimal inhibitory concentrations were estimated as well as the factors affecting the sensitivity of bacteria. Besides the stabilisation of drinks the general possibilities of decay prevention were considered, the efficiency of cleaning and sanitation procedures were evaluated, including the comparison of various sanitation agents. Keywords: Asaia sp., fruit drink, preservative, benzoate, sorbate, dimethyldicarbonate Journal: Czech Journal of Food Sciences Pages: S362-S365 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/970-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/970-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0096.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:970-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Dušková Author-Workplace-Name: Department of Milk Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, 612 42 Brno, Czech Republic Author-Name: A. Španová Author-Workplace-Name: Institute of Experimental Biology, Masaryk University, 602 00 Brno, Czech Republic Author-Name: V. Dráb Author-Workplace-Name: Dairy Research Institute Ltd., 160 00 Praha, Czech Republic Author-Name: B. Rittich Title: Searching for Genes of Lactococcus lactis subsp. lactis Encoding the Bacteriocin Nisin using DNA/DNA Hybridisation Abstract: In this work, PCR primers P8 and P9 were used for amplification of a 320 bp long PCR product specific to the nisin gene. The PCR product was labelled with digoxigenine during amplification and used as a DNA probe for the screening of homologous DNA sequences in 7 Lactococcus lactis subsp. lactis strains from the Culture Collection of Dairy Microorganisms (CCDM). Dot blot hybridisation and hybridisation of colonies were used for DNA/DNA hybridisation. It was shown that 6 tested strains of Lactococcus lactis subsp. lactis have genes encoding nisin. One strain had probably a defective gene encoding nisin. Keywords: Lactococcus lactis subsp .lactis, screening, nisin, gene, PCR probe, DNA/DNA hybridisation Journal: Czech Journal of Food Sciences Pages: S366-S368 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/603-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/603-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0097.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:603-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: K. Tomková Author-Workplace-Name: SEDIUM RD, s.r.o., 530 02 Pardubice, Czech Republic Author-Name: F. Štumr Author-Workplace-Name: SEDIUM RD, s.r.o., 530 02 Pardubice, Czech Republic Author-Name: P. Dvorská Author-Workplace-Name: SEDIUM RD, s.r.o., 530 02 Pardubice, Czech Republic Author-Name: P. Šafářová Author-Workplace-Name: SEDIUM RD, s.r.o., 530 02 Pardubice, Czech Republic Author-Name: J. Rysová Author-Workplace-Name: Food Research Institute Prague, 102 31 Prague, Czech Republic Author-Name: D. Gabrovská Author-Name: P. Hanák Author-Workplace-Name: Food Research Institute Prague, 102 31 Prague, Czech Republic Author-Name: J. Plicka Author-Workplace-Name: Immunotech a Beckman Coulter Company, 102 27 Prague, Czech Republic Title: Methods for the Determination of Allergenic Substances in Foods Abstract: Within the framework of the research project ELISA methods for the quantitative determination of allergenic substances in foodstuff and raw materials were developed. ELISA kits for allergenic proteins of milk (casein, beta-lactoglobulin and BSA) egg white proteins and mustard proteins were validated and collaborative studies were performed to prove the validation of the ELISA methods developed. Various methods of extraction were tested. The parameters as a limit of detection, as a limit of quantification, robustness, repeatability and accuracy were determined. A broad range of zero matrices for allergens were tested as well. The ELISA kits are suitable for the determination of allergens according to EU legislation Directive 2005/26/EC and Directive 2006/142/EC in the laboratories focused on this topic. Keywords: food allergy, ELISA methods, allergenic protein determination Journal: Czech Journal of Food Sciences Pages: S369-S371 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/945-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/945-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0098.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:945-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: K. Hellerová Author-Name: L. Čurda Author-Workplace-Name: Department of Dairy and Fat Technology, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic Title: Influence of Type of Substrate and Enzyme Concentration on Formation of Galacto-oligosaccharides Abstract: Different substrates and different concentrations of enzyme (Maxilact LX 5000) for galacto-oligosaccharides synthesis were tested. Lactose in phosphate buffer (138 mmol/l), ultrafiltration permeate (115 mmol/l), recombined whey (136 mmol/l) were used as substrates. Concentrations of used enzyme were from 0.15 to 15 U/ml for lactose in buffer, from 0.12 U/ml to 1.5 U/ml for ultrafiltration permeate and 1.5 U/ml for recombined whey. Reaction products were analysed by HPLC. There was obtained 6.4 ± 0.4 mmol/l of galacto-oligosaccharides (GOS) for lactose in buffer, it means that 0.0633 ± 0.0025 g/g of lactose was converted to GOS. The conversions of lactose to GOS for recombined whey and ultrafiltration permeate were 0.0669 ± 0.0079 and 0.0920 ± 0.0010 g/g. There was obtained 7.3 ± 0.1 mmol/l of GOS for ultrafiltration permeate and for recombined whey 5.9 ± 0.1 mmol/l of GOS. Keywords: galacto-oligosaccharides, β -galactosidase, permeate, whey, lactose Journal: Czech Journal of Food Sciences Pages: S372-S374 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/960-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/960-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0099.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:960-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: L. Tivana Author-Workplace-Name: Food Technology, Lund University, Chemical Center, SE-221 00 Lund, Sweden Author-Workplace-Name: Chemical Engineering Department, Eduardo Mondlane University, Maputo, Mozambique Author-Name: J. Da Cruz Francisco Author-Workplace-Name: Chemical Engineering Department, Eduardo Mondlane University, Maputo, Mozambique Author-Name: B. Bergenståhl Author-Workplace-Name: Food Technology, Lund University, Chemical Center, SE-221 00 Lund, Sweden Author-Name: P. Dejmek Author-Workplace-Name: Food Technology, Lund University, Chemical Center, SE-221 00 Lund, Sweden Title: Cyanogenic Potential of Roasted Cassava (Manihot esculenta Crantz) roots Rale from Inhambane Province, Mozambique Abstract: Roasted cassava roots flour is part of a common meal in Africa, it is known as rale in Mozambique. Fifty six samples of rale were collected from homes and markets in Inhambane Province, Mozambique, for cyanogenic potential (CNp) analyses. The names of cassava varieties used for preparing the rale samples could be determined in the home-collected samples, three varieties were recorded. Xinhembwe variety gave rale samples with 30 ± 8 mg CNp/kg (mean + standard error), Precoce de angola with 43 ± 11 mg CNp/kg and Rungo sabonete with 58 ± 22 mg CNp/kg dry weight. The mean cyanogenic value for all the 56 samples collected was 41 ± 16 mg CNp/kg. Cyanogenic potentials in all the rale samples were above 10 mg HCN/kg, the value regarded by the Codex Alimentarius Commission of the FAO/WHO as safe. Keywords: Manihot esculenta, Rale, cyanogenic potential Journal: Czech Journal of Food Sciences Pages: S375-S378 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1102-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1102-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0100.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1102-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: H. Čížková Author-Workplace-Name: H. Čížková*, M. Voldřich, R. Ševčík and J. Pivoňka Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: helena.cizkova@vscht.cz Author-Name: M. Voldřich Author-Workplace-Name: H. Čížková*, M. Voldřich, R. Ševčík and J. Pivoňka Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: helena.cizkova@vscht.cz Author-Name: R. Ševčík Author-Workplace-Name: H. Čížková*, M. Voldřich, R. Ševčík and J. Pivoňka Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: helena.cizkova@vscht.cz Author-Name: J. Pivoňka Author-Workplace-Name: H. Čížková*, M. Voldřich, R. Ševčík and J. Pivoňka Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: helena.cizkova@vscht.cz Title: Off-flavour Defects of Packed Waters and Soft Drinks Abstract: Greases and lubricants, organic cleaning agents and other material which are used for the maintenance of technological equipment belong to the important potential sources of off-flavours in packed water because of higher risk of misuse or fault of the staff. A simple, efficient and sensitive method of SPME/GC/MS together with descriptive sensory analysis have been used to analyse the sensory defect. The real case study of the consumer complaint to the PET bottled spring water was solved, the defective products exhibited the organic, petroleum, hydrocarbon taint, the complaints were about twenty bottles of one batch. Aroma profiles of all maintenance agents used in the plant were analysed, and compared with that of the suspect sample. As the most probable cause the incorrect use of anticorrosion and lubricating agent in the form of the bottle blowing machine was identified. Keywords: off-flavour, defects, packed water, SPME, GC/MS Journal: Czech Journal of Food Sciences Pages: S379-S381 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1090-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1090-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0101.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1090-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: J. Musilová Author-Name: T. Tóth Author-Workplace-Name: Department. of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic, *E-mail: janette.musilova@uniag.sk Author-Name: J. Árvay Author-Workplace-Name: Department. of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic, *E-mail: janette.musilova@uniag.sk Title: Contents of Heavy Metals in Different Saccharides Fractions of Potato Tubers Abstract: In this work the Cd, Cu and Zn accumulation in potatoes, their influence on starch, water-soluble (WSS) and water-insoluble saccharide (WIS) contents and content of heavy metals in various saccharide fractions of potatoes were determined. The fraction of WSS was isolated by Somogyi method, the WIS fraction was obtained from delipided portion of potatoes. Enhanced pseudototal Cd contents in relationship to limit value 0.7 mg/kg of soil were determined in 13 soil samples (0.72-1.06 mg/kg). Contents of Zn and Cu were lower than their limit values in all observed soil samples. Observed heavy metals have not influence on their accumulation in potatoes, the Cd content in potatoes (0.0015-0.0042 mg/kg f.m.), Cu (0.0590-0.1780 mg/kg f.m.) and Zn contents (0.1887-0.3517 mg/kg f.m.) were also lower than their limit values. The proportion of observed heavy metals in selected saccharide fractions: Cd (mg/kg): 0.017-0.140 (starch), 0.0133-0.2293 (WIS), 0.8711-109.7713 (WSS); Cu (mg/kg): 0.067-1.433 (starch), 0.2844-6.9877 (WIS), 18.0134-1070.5216 (WSS); Zn (mg/kg): 6.667-66.300 (starch), 0.7869-23.3673 (WIS), 101.4842-4020.790 (WSS) Keywords: potatoes, heavy metals, saccharides, starch Journal: Czech Journal of Food Sciences Pages: S382-S385 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1067-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1067-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0102.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1067-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: K. Jomová Author-Name: M. Morovič Author-Workplace-Name: Department of Chemistry, Faculty of Natural Sciences, Constantine the Philosopher University in Nitra, 949 74 Nitra, Slovak Republic, *E-mail: kjomova@ukf.sk Title: Effect of Heavy Metal Treatment on Molecular Changes in Root Tips of Lupinus luteus L. Abstract: Heavy metals cause changes either in the pattern of cellular stress protein expression or in the enzyme activity. In the present study, the effect of three different toxic element treatments (heavy metals Pb, Cd and metaloid As) on small heat shock proteins synthesis as well as the superoxide dismutase (SOD) activity in root tips of yellow lupine (Lupinus luteus L., varieta Juno) was studied. Solutions with four different concentrations from each salt [Pb(NO3)2, Cd(NO3)2 and As2O3] were applied to achieve ascending oxidative stress conditions in comparison to unstressed, water treated, control variant. SDS-PAGE of crude protein extracts from treated variants showed enhanced protein signals in 15-17 kDa area comparing to the control one. The increased proteosynthetic activity indicates the possible participation of the low molecular weight proteins in the cell defence reactions. Similar increasing tendency was observed in the case of SOD enzymatic activity. Presence of heavy metals resulted in immediate elevated enzymatic response. Our results showed that methods applied in this study can be used for detection of oxidative stress in plants. Keywords: oxidative stress, heavy metals, superoxid dismutase, lupine Journal: Czech Journal of Food Sciences Pages: S386-S389 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/602-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/602-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0103.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:602-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: T. Tóth Author-Name: J. Tomáš Author-Workplace-Name: Department. of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic, *E-mail: tomas.toth@uniag.sk Author-Name: P. Lazor Author-Workplace-Name: Department. of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic, *E-mail: tomas.toth@uniag.sk Author-Name: D. Bajčan Author-Workplace-Name: Department. of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic, *E-mail: tomas.toth@uniag.sk Author-Name: K. Jomová Author-Workplace-Name: Department. of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic, *E-mail: tomas.toth@uniag.sk Title: The Transfer of Heavy Metals from Contaminated Soils into Agricultural Plants in High Tatras Region Abstract: The problems of soil hygiene and contents of the following heavy metals: cadmium, cobalt and nickel in the productive parts of plants in the location of Agricultural Cooperative Štrba in Poprad County were discussed in the presented work. Above-mentioned location is found in the neighbourhood with a chemical factory Chemosvit Svit. The achieved results show that the soil hygiene in this region is mainly affected by the activity of this chemical factory. This factory is producing many risky substances and their results can be seen in the condition of soil hygiene and in the quality of farmed plants. The results of monitored heavy metals (Cd, Co, Ni) prove that the content of cadmium and nickel is the main polluting factor of soil in this region. The increased contents of these elements in soil produce a high risk of the uptake to plants. This further affects the technological quality along with the quality of hygiene of farmed products and finally the food itself as well. A higher attention needs to be paid to cobalt too, because it proved quite high cumulation ability in soil. Keywords: transfer, cadmium, cobalt, nickel, soil hygiene, heavy metals Journal: Czech Journal of Food Sciences Pages: S390-S393 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/600-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/600-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0104.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:600-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: I. Poustková Author-Workplace-Name: Department of Quality of Agricultural Products and Author-Name: L. Kouřimská Author-Workplace-Name: Department of Quality of Agricultural Products and Author-Name: K. Václavíková Author-Workplace-Name: Department of Quality of Agricultural Products and Author-Name: D. Miholová Author-Workplace-Name: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, 165 21 Prague, Czech Republic, *E-mail: poustkova@af.czu.cz Author-Name: L. Babička Author-Workplace-Name: Department of Quality of Agricultural Products and Title: The Effect of Fertilisation Method on Selected Elements Content in Tomatoes (Lycopersicon lycopersicum) Abstract: Fermented pig slurry was used for two kinds of tomatoes fertilisation as a replacement of industrial mineral fertilisers in three-year experiment and selected elements (Pb, Cd, As, Zn and Hg) content were monitored by the AAS method. The results obtained showed that anaerobically fermented pig slurry can be a suitable alternative to mineral fertiliser use. Its use as an organic fertiliser also did not decrease the hygienic quality and safety of the grown vegetable products, and all tomato samples fulfilled the heavy metals legislation limits for Pb, Cd, As, Zn and Hg content. Statistically significant (P < 0.05) influences of the year, cultivar and fertilisation method were found in case of zinc content. No statistically significant differences in case of arsenic were discovered. Statistically significant influence (P < 0.05) of the year was found in case of cadmium and mercury contents. Keywords: tomato, anaerobically fermented pig slurry, fertilisation, food quality Journal: Czech Journal of Food Sciences Pages: S394-S396 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/599-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/599-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0105.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:599-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: J. Tomáš Author-Name: J. Čéry Author-Workplace-Name: Department of Chemistry, Faculty of Biotechnology an Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovak Republic, *E-mail: jan.tomas@uniag.sk Author-Name: S. Melicháčová Author-Workplace-Name: Department of Chemistry, Faculty of Biotechnology an Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovak Republic, *E-mail: jan.tomas@uniag.sk Author-Name: J. Árvay Author-Workplace-Name: Department of Chemistry, Faculty of Biotechnology an Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovak Republic, *E-mail: jan.tomas@uniag.sk Author-Name: P. Lazor Author-Workplace-Name: Department of Chemistry, Faculty of Biotechnology an Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovak Republic, *E-mail: jan.tomas@uniag.sk Title: Monitoring of Risky Elements in Zone of Pollution Strážske Area Abstract: The work aimed to evaluate the state of agricultural soil contamination what is important for the gaining of information needed for growing of hygienic safe raw materials and foodstuffs. Metallic pollution of soil in Zemplínska polluted area has begins by accumulation of heavy metals in soil, mainly resulting from location in vicinity of chemical and industrial factories, as well as from many others sources. The pH value development indicates gradual trend of soils acidification, except of alkalic ones reaching up to 20% from total arable soils in Slovakia. Acidification is process, where acidity of abiotic compounds has been increased. Soil reaction is a significant agrochemical property markedly affecting growing and developing of plants, and has directly effect on soil fertility, influencing the ecological conditions for plants and soil microorganisms. The site had been localised with GPS and 5 sampling places had been fixed. From these sites the soil samples were taken from 1 depth, A horizon (0-0,2 m) and then processed and managed according to particular ISO norms. The soil reaction and the heavy metals contents in solution of aqua regia and HNO3 in soil samples were assessed. Afterwards the gained results had been compared with limit values from legislative documents. Keywords: heavy metals, agricultural, soil hygiene, Strážske area Journal: Czech Journal of Food Sciences Pages: S397-S400 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/598-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/598-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0106.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:598-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: R. Kováčová Author-Workplace-Name: Department of Dairy and Fat Technology and Author-Name: A. Synytsya Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic Author-Name: J. Štětina Author-Workplace-Name: Department of Dairy and Fat Technology and Title: Characterisation of Whey Proteins-Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins Abstract: The aim of this work was to characterise influence of whey proteins-pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were evaluated for pure β-lactoglobulin by both dynamic light scattering method for measuring of the particle size distributions and Doppler laser electrophoresis for measuring the ξ-potential (surface electrical potential) of particles. In mixed pectin-β--lactoglobulin systems, it was observed that the addition of pectin prevent from the protein-protein interaction, which caused production of huge protein aggregates (2000-2500 nm) at pH values near β--lactoglobulin isoelectric point and at temperatures near its denaturation temperature. However, these protei-pectin complexes had large hydrodynamic diameters (monomodal size distribution at 350 and 1000 nm for high esterified and low esterified amidated pectin, resp.), which can slow down their diffusion to the oil-water interface in emulsions. The ξ -potential values indicated improvement of colloid stability by addition of pectin. The evaluation of the influence of the protein-pectin interaction on emulsification properties was performed by the determination of a surface weighted mean (D [3,2]) of oil droplets in o/w emulsions measured by the laser diffraction, further by microscope observations, the determination of emulsion free oil content and observations of creaming. The emulsifying properties were influenced by the pectin addition, more negatively by the high esterified than by the low esterified amidated pectin addition. Keywords: whey proteins, pectins, dynamic light scattering, ξ -potential, emulsion, particle size distribution, free oil Journal: Czech Journal of Food Sciences Pages: S4-S8 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/632-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/632-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0107.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:632-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: P. Schieberle Title: Aroma Formation during Thermal Food Processing: Why do Thermally Treated Foods Smell Differently? Abstract: During thermal processing of foods non-volatile precursors undergo various types of reactions leading to the unique aromas of well-accepted product such as cocoa, coffee, cereals or nuts. It is without doubt that the reaction between free amino acids and carbohydrates or their degradation products, known as the Maillard reaction, is among the most important "flavor delivery" systems in such foods. However, studies using approaches of "molecular sensory science" have shown that the majority of the Maillard-type reaction products, identified so far, do not show a contribution to the aroma of processed foods. In addition, many of the key Maillard aroma compounds, such as 4-hydroxy-2,5-dimethyl-3(2H)-furanone, the Strecker aldehydes or various pyrazines were found to be identical in many processed foods. Using several foods as examples, the lecture is intended to show that the quantitative balance of potent Maillard-type flavor compounds is a key to explain the differences in the different aroma perception of thermally processed foods. In addition, the presence of lipid degradation products and/or single "character impact odorants" transferred from the raw materials into the final products have to be considered as "modifiers" of the overall "aroma orchestra". Keywords: Maillard reaction, aroma perception, molecular sensory science Journal: Czech Journal of Food Sciences Pages: S40 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/953-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/953-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:953-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Banović Author-Name: J. Kirin Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia Author-Name: N. Ćurko Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia Author-Name: K. Kovačević Ganić Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia Title: Influence of Vintage on Cu, Fe, Zn and Pb Content in Some Croatian Red Wines Abstract: Knowledge of the content of heavy metals is important because of their impact on the wine stability or on the health of the consumers. The presence of heavy metals in wines is a consequence of an action of various factors such as conditions of the cultivation and processing of grapes and production, stabilisation or storage of wine. In this work determination of heavy metals (Cu, Fe, Zn and Pb) content in red wines was carried out. Selected wine was Plavac mali, Croatian autochthonous sort, produced by various producers during the three consecutive vintages. The aim of this work was to examine whether the wines produced in different vintage, and by various producers, vary according to the content of heavy metals. For the determination of heavy metals content, the atomic absorption spectrometry (AAS) was used. Content of heavy metals ranged between 0.235-1.122 mg Cu/l, 0.809-6.202 mg Fe/l, 0.266-2.434 mg Zn/l and 0.107-0.3355 mg Pb/l. Data analysis showed statistically significant differences only between producers for iron and copper content. Keywords: wine, vintage, heavy metals Journal: Czech Journal of Food Sciences Pages: S401-S403 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/597-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/597-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0109.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:597-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: V. Harkabusová Author-Workplace-Name: Department of Biochemistry, Chemistry and Biophysics, University of Veterinary and Pharmaceutical Sciences, 612 42 Brno, Czech Republic Author-Name: B. Macharáčková Author-Workplace-Name: Department of Biochemistry, Chemistry and Biophysics, University of Veterinary and Pharmaceutical Sciences, 612 42 Brno, Czech Republic Author-Name: O. Čelechovská Author-Workplace-Name: Department of Biochemistry, Chemistry and Biophysics, University of Veterinary and Pharmaceutical Sciences, 612 42 Brno, Czech Republic Author-Name: E. Vitoulová Author-Workplace-Name: Department of Food Chemistry and Biotechnologies, University of Technology Brno, 612 00 Brno, Czech Republic *E-mail: H08016@vfu.cz Title: Determination of Arsenic in the Rainbow Trout Muscle and Rice Samples Abstract: The content of arsenic was determined in the rainbow trout muscle (Oncorhynchus mykiss) and in rice samples. The method of atomic absorption spectrometry with hydride generation (HG-AAS) in graphite furnace was used for total arsenic determination. Arsenic speciation was done using the high performance liquid chromatography-hydride generation-atomic fluorescence spectrometry (HPLC-HG-AFS). The rainbow trout muscle was extracted by ultra pure deionised water; trifluoroacetic acid was used for the extraction of rice samples. Total arsenic values ranged from 60.90 μg/kg to 310.00 μg/kg in rice samples and from 0.72 mg/kg to 2.23 mg/kg in rainbow trout muscle. An inorganic trivalent arsenic As(III) was determined as the main species in rice and non-toxic arsenobetaine in the samples of rainbow trout. Keywords: arsenic, arsenobetaine, fish muscle, rice, atomic absorption spectrometry, atomic fluorescence spectrometry Journal: Czech Journal of Food Sciences Pages: S404-S406 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1078-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1078-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0110.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1078-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: J. Knápek Author-Workplace-Name: Czech Agriculture and Food Inspection Authority, 603 00 Brno, Czech Republic Author-Name: V. Herman Author-Workplace-Name: The Secondary Technical School of Chemistry, 614 00 Brno Author-Name: R. Buchtová Author-Workplace-Name: Czech Agriculture and Food Inspection Authority, 603 00 Brno, Czech Republic Author-Name: D. Vošmerová Author-Workplace-Name: Czech Agriculture and Food Inspection Authority, 603 00 Brno, Czech Republic Title: Determination of Tin in Canned Foods by Atomic Absorption Spectrometry Abstract: Atomic absorption spectrometry is a powerful technique for determination of tin in canned foods. Homogenous samples of syrup and solid parts were digested by means of microwave digestion system MLS 1200 MEGA where hydrochloric and nitric acid were used as reagents. The measurements were carried out using a Perkin-Elmer AAnalyst 700 atomic absorption spectrometer. Detection limit was 4 mg/kg in nitrous oxide and acetylene flame. There were analysed 222 samples of 26 various kinds of canned fruit (e.g. pineapple, peach, mandarin), vegetables (e.g. bean, mushroom, tomato) and meat (sea products) in this work. The analytical results indicated tin total concentrations from under 4 mg/kg to 353 mg/kg. Different concentrations of tin between syrup and fruit were observed. The concentration of tin was higher in solid parts than in syrup. Relationship between the concentration and time period after opening was studied. The corrosion of the tinplate surface was accelerated by air and the amount of dissolved tin was significantly increasing in syrup as well as fruit when cans were opened and stored for two days at 6°C. Keywords: tin, canned food, atomic absorption spectrometry Journal: Czech Journal of Food Sciences Pages: S407-S409 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1068-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1068-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0111.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1068-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: I. Hrádková Author-Name: J. Šmidrkal Author-Name: V. Filip Author-Name: R. Merkl Author-Name: E. Kabrdová Title: Antioxidant Stability of Phenolic Acids and Their Esters Abstract: Natural antioxidants found in plants play an important role in food and cosmetics because there is a trend to use this type of antioxidants. Phenolic acids (hydroxy derivatives of benzoic and cinnamic acids) are well soluble in various systems containing water, however, in bulk oils are limited soluble. Esters of phenolic acids are suitable antioxidants for bulk oil systems. The oxidative stability of the bulk oil systems with selected phenolic acids and their esters was determined by method Rancimat and Oxidgraph and compared with α-tocopherol and butylhydroxytoluene (BHT). The antioxidant activity of gentisic acid, caffeic acid and methyl caffeate is the highest and generally inversely proportional to redox potential of phenolic acids. Keywords: phenolic acid, antioxidant, oxidative stability Journal: Czech Journal of Food Sciences Pages: S41 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/626-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/626-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:626-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: E. Standarová Author-Name: I. Borkovcová Author-Workplace-Name: Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 612 42 Brno, Czech Republic Author-Name: M. Dušková Author-Workplace-Name: Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 612 42 Brno, Czech Republic Author-Name: H. Přidalová Author-Workplace-Name: Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 612 42 Brno, Czech Republic Author-Name: M. Dračková Author-Workplace-Name: Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 612 42 Brno, Czech Republic Author-Name: L. Vorlová Author-Workplace-Name: Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 612 42 Brno, Czech Republic Title: Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva Abstract: We evaluated the effect of some factors (batch, producer, storage and amine distribution in cheese) on the biogenic amines and polyamines contents and microbial counts (Enterobacteriaceae, enterococci, lactic acid bacteria) in blue-veined cheese Niva. The tyramine content was increasing (P < 0.01) with storage time; at storage day 29, it reached 298 mg/kg and exceeded the toxicological limit. Cadaverine and the sum of biogenic amines also increased significantly (P < 0.01) and the latter reached up to 900 mg/kg, i.e. the established toxicological limit. The contents of the quantitatively most important biogenic amines (tyramine and cadaverine) and sum of biogenic amines varied according to batch and producer in the ranges of 3.0-337 mg/kg, 3.0-705 mg/kg, and 33-920 mg/kg, respectively. Considerably higher (P < 0.01) contents of tyramine, cadaverine and sum of biogenic amines and higher counts of enterococci and Enterobacteriaceae were found in the edge samples in comparison with the cheese core. The microorganisms were identified as E. faecalis and E. faecium. Keywords: biogenic amines, polyamines, blue-veined cheese, HPLC, PCR Journal: Czech Journal of Food Sciences Pages: S410-S413 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/965-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/965-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0113.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:965-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Z. Šmídová Author-Name: M. Blažková Author-Workplace-Name: Department of Biochemistry and Microbiology, Institute of Chemical Technology in Prague, Czech Republic Author-Name: L. Fukal Author-Workplace-Name: Department of Biochemistry and Microbiology, Institute of Chemical Technology in Prague, Czech Republic Author-Name: P. Rauch Author-Workplace-Name: Department of Biochemistry and Microbiology, Institute of Chemical Technology in Prague, Czech Republic Title: Pesticides in Food - Immunochromatographic Detection of Thiabendazole and Methiocarb Abstract: In this work preliminary studies on application of immunochromatographic method to detection of pesticides in food samples, in particular fruit juices, are presented. The aim was to develop immunochromatographic technique on a porous membrane for rapid detection of the pesticides thiabendazole and methiocarb in fruit juices. For detection colloidal carbon conjugated with secondary antibody was used. The tests were evaluated visually. Our results show that in the fruit juices samples examined the detection limit for thiabendazole covered the MRL (maximum residue limit) for food of plant origin established by the legislative and for methiocarb the method has to be further optimised in order to decrease the detection limit below the MRL. Keywords: immunochromatography, pesticide, thiabendazole, methiocarb, antibody Journal: Czech Journal of Food Sciences Pages: S414-S416 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1100-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1100-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0114.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1100-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Doležal Author-Name: J. Kertisová Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic Author-Name: Z. Zelinková Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic Author-Name: J. Velíšek Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic Title: Analysis of Bread Lipids for 3-MCPD Esters Abstract: Objective of this work was determination of processing contaminant known as 3-MCPD (3-chloropropane-1,2-diol) in its free and bound form in breads with defined parameters of processing. Selected and analysed were 24 samples, which represented two sets of breads produced in bakeries equipped with a continual line. In all cases determinations were carried out for breadcrumb and crust separately. The first set of samples were wheat-rye breads produced chronologically in ten days in the bakery Michelská pekárna, slightly different in temperatures and times of baking. The second set contained 14 samples of wheat-rye breads with a content of rye flour less than 40% differing in the yeast type and acidity. These breads were produced in the bakery Kontinua. The fat content was determined in all samples by Soxhlet extraction. Free and bound 3-MCPD was determined by gas chromatography-mass spectrometry method. Concentration of free 3-MCPD in samples was at interval < 9-54.5 μg/kg. Concentration of bound 3-MCPD was at interval 1.56-23.60 mg/kg of fat (i.e. 5.7-84.9 μg/kg of sample). Keywords: bread, 3-chloropropane-1, 2-diol, 3-MCPD, 3-MCPD esters, contaminants Journal: Czech Journal of Food Sciences Pages: S417-S420 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/932-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/932-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0115.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:932-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Z. Zelinková Author-Name: M. Doležal Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology Prague, Czech Republic Author-Name: J. Velíšek Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology Prague, Czech Republic Title: 3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products Abstract: The occurrence of 3-chloropropane-1,2-diol fatty acid esters (bound 3-MCPD) in French fries and potato chips is reported. These products belong to the group of foodstuffs with high amount of 3-MCPD esters. Bound 3-MCPD was determined in all analysed samples in following concentrations: pre-frying French fries 27-64 μg/kg, French fries (final product) 100-258 μg/kg and potato chips 229-1008 μg/kg. Palm oil used for frying potato chips was analysed as well and the bound 3-MCPD levels ranged from 654 to 1920 μg/kg. 3-MCPD esters are formed in these products as a consequence of the processing technique. Especially frying oil represents the main source of these contaminants in frying potato products. Keywords: 3-chloropropane-1, 2-diol, 3-MCPD, bound 3-MCP, potato products Journal: Czech Journal of Food Sciences Pages: S421-S424 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1065-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1065-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0116.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1065-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: K. Kukurová Author-Name: Z. Ciesarová Author-Workplace-Name: Faculty of Chemistry, Brno, University of Technology, 617 00 Brno, Czech Republic Author-Name: A. Bednáriková Author-Workplace-Name: Faculty of Chemistry, Brno, University of Technology, 617 00 Brno, Czech Republic Author-Name: L. Marková Title: Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices Abstract: The aim of the work was to compare the impact of different salts such as monovalent and divalent chlorides, hydrogencarbonates, phosphates and lactate on acrylamide formation in cereal model system during baking at 190°C for 9 min. Ammonium hydrogencarbonate promoted acrylamide production significantly. On the other hand, other inorganic salts lowered acrylamide content. Calcium chloride was the most effective with near to 90% acrylamide elimination ability. Sodium acid pyrophosphate, sodium as well as potassium dihydrogen phosphate were also very effective and brought about 75% acrylamide content decrease, followed by calcium lactate, sodium chloride and potassium chloride causing 40-45% of acrylamide elimination and finally sodium and potassium hydrogen carbonates that achieved 30% reduction of acrylamide. Keywords: acrylamide, cereals, raising agents Journal: Czech Journal of Food Sciences Pages: S425-S428 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/956-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/956-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0117.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:956-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Z. Dupáková Author-Name: K. Klaudisová Author-Name: L. Votavová Author-Name: J. Dobiáš Author-Name: M. Voldřich Title: Migration of Printing Ink Constituents from Packaging into Food Simulan Abstract: Printing inks contain many substances, the use of which is not allowed in food contact materials. Recently the migration of printing ink constituents from the printed packaging materials into food either through the packaging material or via the set-off phenomenon has been reported. The aim of presented study was to quantify the transfer of selected printing ink plasticisers, i.e. acetyl tributyl citrate (TBAC), bis(2-ethylhexyl) adipate (DEHA), bis(2-ethylhexyl) phthalate (DEHP), 2-ethylhexyl diphenyl phosphate (EHDPP) and tributoxyethyl phosphate (TBEP), from printing of packaging materials into food simulants. Two polymer packaging films, i.e. polyethylene film (LDPE, thickness 50 μm) and laminated polyethylene terephthalate and polyethylene film (PET/LDPE 12 μm/35 μm) were printed with flexography technique to obtained the packaging materials with defined content (0.05 mg/dm2 and 0.5 mg/dm2) of free above mentioned substances in printing layer. The migration of the tested additives through the packaging films into distilled water and 95% ethanol was studied at 6°C and 23°C. The set-off transfer of all plasticisers into LDPE film in contact with printing was tested at 23°C and 40°C. The results confirmed quite easy migration of all tested additives into 95% ethanol through the LDPE film when more than 90% of the total amount of TBAC and DEHP in printing was extracted into the stimulant during 30 day storage at 23°C at both content levels. Lower migration was found for DEHA (i.e. about 86% and 55% for higher and lower content in printing, respectively), TPEC (about 62% and 50%) and EHDPP (69% for lower content in printing). The migration through the laminated PET/PE film was generally about two thirds of that for LDPE film with an exception of DEHA. For DEHA migration through the both tested films were comparable. As expected the plasticiser transfer into distilled water was about 5-10 times slower compared with the migration into 95% ethanol. Surprisingly high levels of the set off transfer from printing into LDPE film at 40°C after 30 days were determined for all tested plasticisers. The found levels of plasticiser transport were as follows: 32%-40% for TBAC, 28% for DEHP, 25% for DEHA, 12% for TBEP and about 2% for EHDPP. The study confirmed the fact that composition of printing inks can significantly influence the safety of food packaging materials and the necessity of acceptation of suitable legislation for the quality control of printing inks for food packages. Keywords: food packaging, printing inks, migration, food safety, ink photoinitiators Journal: Czech Journal of Food Sciences Pages: S429 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1098-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1098-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1098-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: K. Cejpek Author-Name: I. Maloušková Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic Author-Name: M. Konečný Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic Author-Name: J. Velíšek Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic Title: Antioxidant Activity in Variously Prepared Elderberry Foods and Supplements Abstract: Antioxidant capacity of foods and food supplements based on berries and flowers of medicinal plant elderberry (Sambucus nigra L.) was assessed. Reducing properties of the samples and extracts were evaluated using amperometric detection at working electrode potential -0.8 V after HPLC separation. Moreover, antiradical activity of selected samples was determined by the means of spectrophotometric DPPH radical scavenging method. Electrochemical activity (EA) of fresh juice pressed from elder fruits amounted to 0.71 g AAE/l with anthocyanins as minor contributors (10.2%). Catechins and phenolic acids were the major active groups. During production of elder berry spread, even more than 90% of the EA compounds found in raw elder berry material can be destroyed. Comparable activity may be found also in the products from elder flowers. Although elder blossom syrups possessed similar EA regardless of the technology used (0.033-0.054 g AAE/kg), their chromatographic patterns were often very different. For example, no flavonols were present in the syrups, if traditional preparation comprising 24-h maceration with citric acid was applied. Analyzing the chromatographic patterns, one can distinguish different base materials and technology, which can be used for the authenticity confirmation. Herbal infusions from elder flowers, which contain more flavonols than are in syrups, were 16-27 times richer in EA than drinks prepared from the syrups after recommended dilution. Only the syrup designed for preventing and treating upper-respiratory viral infections showed the EA (0.09 g AAE/kg) comparable to that of herbal infusion (0.13 g AAE/l). Keywords: elderberry, elder flowers, antioxidants, reducing power, processing Journal: Czech Journal of Food Sciences Pages: S45-S48 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/951-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/951-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0119.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:951-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: L. Votavová Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague 6, Czech Republic Author-Name: M. Voldřich Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague 6, Czech Republic Author-Name: R. Ševčík Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague 6, Czech Republic Author-Name: H. Čížková Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague 6, Czech Republic Author-Name: J. Mlejnecká Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague 6, Czech Republic Author-Name: M. Stolař Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague 6, Czech Republic Author-Name: T. Fleišman Author-Workplace-Name: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague 6, Czech Republic Title: Changes of Antioxidant Capacity of Robusta Coffee during Roasting Abstract: The in vitro radical scavenging capacity of the roasted and ground coffee is generally known as well as the published results of lowering the incidence of various diseases by regular intake of coffee. The antioxidant capacity of coffee is based mainly on the phenols, but during the roasting phenols are degraded and new products with antioxidant capacity are formed. A major contributor to the antioxidant activity was identified as N-methylpyridinium, which is formed during the roasting by degradation of trigonelline, the degradation is about 50% of trigonelline content and the concentration of N-methylpyridinium in roasted coffee is up to 0.25% on a dry weight basis. These literature data were verified within the processing plant experiment, during the usual roasting procedure of Robusta coffee the following parameters were analysed: humidity, water activity, total antioxidant capacity, total phenols, chlorogenic acid and trigonelline content, and colour (L*, a*, b*). The changes of the evaluated parameters were correlated to each other. During the roasting the total antioxidant capacity (TAC) decreased to about one half of original level in the beginning stages of roasting, another decrease continued during the storage of roasted coffee at about 10% within the year. The degradation of trigonelline, neither the content of chlorogenic acid or total phenols did not correlate with TAC in samples during the roasting and storage. Keywords: coffee, antioxidant capacity, trigonelline, chlorogenic acid Journal: Czech Journal of Food Sciences Pages: S49-S52 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1105-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1105-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0120.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1105-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Jongjareonrak Author-Name: R. Sawaddiwong Author-Name: S. Benjakul Author-Name: K. Osako Author-Name: M. Tanaka Title: Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice Abstract: This investigation aims to study the effects of germination conditions and extraction solvents on total phenolic content and antioxidant activities of Chiang Phatthalung a recommended rice cultivar in Southern Thailand. Chiang Phatthalung (Oryza sativa L.) was germinated by soaking in tap water at 25, 30, 35 or 40°C for 24 h and then dried and powderised before subjected to extract with various solvents and analyses. Amongs all extraction solvents used, including 50% MeOH + 0.1% HCl, water, 25% EtOH, 50% EtOH, 75% EtOH and 95% EtOH, rices extracted with 50% EtOH had highest total phenolic content and antioxidant activities (P < 0.05). It was noticeable that brown rice germinated by soaking in tap water at 25°C had highest total phenolic content and antioxidant activities as determined by DPPH-, ABTS-radical scavenging activity and ferric reducing antioxidant power (P < 0.05). In addition the results suggesting that total phenolic content and antioxidant activities of germinated brown rice were higher than those of brown rice (P < 0.05). Keywords: total phenols, antioxidant acitivy, brown rice, soaking in tap Journal: Czech Journal of Food Sciences Pages: S53 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/905-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/905-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:905-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: P. Poinot Author-Name: G. Arvisenet Author-Workplace-Name: ENITIAA, UMR GEPEA CNRS 6144, F-44322 Nantes Cedex 3, France *E-mail: pauline.poinot@enitiaa-nantes.fr Author-Name: J. Grua-Priol Author-Workplace-Name: ENITIAA, UMR GEPEA CNRS 6144, F-44322 Nantes Cedex 3, France *E-mail: pauline.poinot@enitiaa-nantes.fr Author-Name: C. Fillonneau Author-Workplace-Name: ENITIAA, UMR GEPEA CNRS 6144, F-44322 Nantes Cedex 3, France *E-mail: pauline.poinot@enitiaa-nantes.fr Author-Name: S. Mezaize Author-Workplace-Name: ENITIAA, UMR GEPEA CNRS 6144, F-44322 Nantes Cedex 3, France *E-mail: pauline.poinot@enitiaa-nantes.fr Author-Name: M. De Lamballerie Author-Workplace-Name: ENITIAA, UMR GEPEA CNRS 6144, F-44322 Nantes Cedex 3, France *E-mail: pauline.poinot@enitiaa-nantes.fr Author-Name: A. Le-Bail Author-Workplace-Name: ENITIAA, UMR GEPEA CNRS 6144, F-44322 Nantes Cedex 3, France *E-mail: pauline.poinot@enitiaa-nantes.fr Author-Name: C. Prost Author-Workplace-Name: ENITIAA, UMR GEPEA CNRS 6144, F-44322 Nantes Cedex 3, France *E-mail: pauline.poinot@enitiaa-nantes.fr Title: Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality Abstract: This work aimed at analysing bread extracts obtained under headspace and artificial mouth conditions in order to study the reactions responsible for bread flavour quality. Selected extraction conditions were first compared according to the odour and aroma representativeness of the bread extracts. The optimal conditions were then applied to extract volatiles of a conventional gluten bread formulation and an innovative gluten-free bread formulation. Results reveal that an extraction duration of 10 min in the artificial mouth was sufficient to obtain a representative aroma extract. Yet, 30 min of headspace extraction were necessary to obtain a representative odorant extract. The comparison between these both extracts shows that significantly higher quantities of bread compounds were extracted with artificial mouth. This innovative device could thus be used to better understand the mechanisms involved in the formation of those volatiles that are responsible for the perceived bread odour and aroma. Keywords: gluten bread, gluten-free bread, headspace, artificial mouth, representativeness Journal: Czech Journal of Food Sciences Pages: S54-S57 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1074-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1074-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0122.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1074-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: R. Vidrih Author-Name: E. Zlatić Author-Workplace-Name: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia, *E-mail: rajko.vidrih@bf.uni-lj.si Author-Name: J. Hribar Author-Workplace-Name: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia, *E-mail: rajko.vidrih@bf.uni-lj.si Title: Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems Abstract: In the food industry, the addition of flavours is used to reinforce the aroma profile of different goods. However, interactions between starch and aroma compounds can occur, and this can impact upon aroma release and perception. In the present study, we have investigated the influence of starch type on aroma release from starch-aroma systems. The food model system used was composed of an aqueous starch dispersion (1 g dry starch/100 g dispersion) and 10 aroma compounds (ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl pentanoate, methyl hexanoate, ethyl hexanoate, methyl ethyl propanoate, hexyl acetate, 3-hexenol, and phenyl methyl acetate). Different commercially available starches were used: Amilogels P, K, PDP, G, MVK, HP, OK and HPW, and carrageenan (Amilogel CAR) and guar gum (Amilogel GG). Aroma release from these starch-aroma systems into the gas phase above food (headspace) were monitored by GC-MS analysis with a solid-phase micro-extraction technique. The smell of the starch-aroma system was also evaluated sensorially by a trained panel. The release of aroma compounds from the different starch-aroma systems was statistically significant (P < 0.0001) for all of the aroma compounds, with the exception of ethyl pentanoate. A correlation between the concentration of individual aroma compounds in the headspace and the sensory evaluation (smell) was seen. Starch-aroma systems comprising corn starch (Amilogel G), physically modified starches that are soluble in cold water (Amilogels K, PDP), and hydroxypropyl distarch phosphate (Amilogels HP) had sensorially superior smells compared to the other types of starches tested. At the same time, the headspace GC-MS analyses showed ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate and ethyl pentanoate to be at the highest concentrations, which are all typical aroma compounds of strawberry fruit, and which also have low perception thresholds. Dextrin-roasted starch, guar gum and carrageenan provided the lowest sensory scores, although in contrast, they more strongly retained these aroma compounds. Keywords: strawberry, aroma compounds, starch, GC-MS, sensory evaluation Journal: Czech Journal of Food Sciences Pages: S58-S61 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/912-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/912-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0123.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:912-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: G. J. Pickering Author-Workplace-Name: Department of Biological Sciences, and Author-Workplace-Name: Technology, Agricultural University of Athens, 118 55 Athens, Greece, *E-mail: gary.pickering@brocku.ca Author-Name: A. Blake Author-Workplace-Name: Department of Biological Sciences, and Author-Name: Y. Kotseridis Author-Workplace-Name: Department of Food Science & Title: Effect of Closure, Packaging and Storage Conditions on Impact Odorants of Wine Abstract: 3-alkyl-2-methoxypyrazines (MPs) represent an important and potent class of odor-active compounds associated with wine quality. 30 ng/l each of 3-isobutyl-2-methoxypyrazine, 3-isopropyl-2-methoxypyrazine and 3-secbutyl-2-methoxypyrazine were added to a Riesling and Cabernet Franc wine and monitored with HS-SPME-GC-MS over 18 months to investigate the effects of various closure and packaging options as well as light and storage temperature on MPs. Other impact odorants were monitored using SPE-GC-FID. Changes in MP concentrations during bottle aging varied with closure/packaging option, with the greatest decrease evident in Tetrapak® cartons. We observed similar changes in other impact odorants to previous studies, with synthetic corks displaying an increased capacity for sorption compared to natural corks and screwcaps. MPs did not vary consistently over time with light or temperature conditions. Acetate esters decreased, regardless of light or temperature conditions, while phenethyl acetate and isoamyl acetate decreased at a greater rate in ambient temperature conditions compared with 12°C. Free and bound SO2 retention was higher in light-excluded conditions and influenced by bottle hue. Keywords: methoxypyrazines, packaging, wine closures, Tetrapak, ladybug taint, Harmonia axyridis aging, bottle hue, storage temperature, cellaring, wine quality, wine flavour Journal: Czech Journal of Food Sciences Pages: S62-S65 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1104-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1104-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0124.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1104-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: J. M. AMES Author-Workplace-Name: School of Applied Sciences, Northumbria University at Newcastle, Newcastle upon Tyne, NE1 8ST, United Kingdom, E-mail: jenny.ames@northumbria.ac.uk Title: Dietary Maillard Reaction Products: Implications for Human Health and Disease Abstract: When foods are heat processed, the sugars and lipids react with the proteins they contain via the Maillard and related reactions to form a wide range of products. As a result, the sensory, safety, nutritional and health-promoting attributes of the foods are affected. Reaction products include advanced glycation/lipoxidation endproducts (AGE/ALEs), acrylamide and heterocyclic amines (HAA), all of which may impact on human health and disease. Furthermore, some Maillard reaction products affect the growth of colonic bacteria and thermally-induced modification of dietary protein can affect allergenicity. This paper briefly reviews aspects of the Maillard reaction in food related to human health. Keywords: Maillard reaction, advanced glycation endproducts (AGEs), advanced lipoxidation endproducts (ALEs), heterocyclic amines, acrylamide, allergenicity, colonic health Journal: Czech Journal of Food Sciences Pages: S66-S69 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/624-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/624-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0125.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:624-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: C. Socaciu Author-Name: F. Ranga Author-Workplace-Name: Department of Agrifood Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania, *E-mail: csocaciu@usamvcluj.ro Author-Name: F. Fetea Author-Workplace-Name: Department of Agrifood Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania, *E-mail: csocaciu@usamvcluj.ro Author-Name: L. Leopold Author-Workplace-Name: Department of Agrifood Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania, *E-mail: csocaciu@usamvcluj.ro Author-Name: F. Dulf Author-Workplace-Name: Department of Agrifood Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania, *E-mail: csocaciu@usamvcluj.ro Author-Name: R. Parlog Author-Workplace-Name: Department of Agrifood Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania, *E-mail: csocaciu@usamvcluj.ro Title: Complementary Advanced Techniques Applied for Plant and Food Authentication Abstract: Our studies focus on the characterisation of specific metabolic profiles of some representative plants from Romania (St. John wort, soybean and seabuckthorn berries) and their derived products (oils, hydrophilic and lipophilic extracts) with biomedical and food applications. Four different, complementary methods were applied successively: UV-Vis and FTIR spectroscopy versus chromatography (HPLC-PDA, GC-FID). To investigate accurately the main biomarkers specific to each plant tissue (secondary metabolites) or to final products were determined as useful quality and authenticity indicators: carotenoid pigments, phenolic derivatives and flavonoids, fatty acids and sterols or other specific metabolites. We found that spectroscopy can give direct and ready-to-use preliminary information on the fingerprint of functional groups in the plant tissue or extracts, while chromatography gives qualitative and quantitative information related to individual molecules which characterise the plant or specific extract. Such complementary methods have a good performance/price ratio and may be used either in agrifood metabolomics research or in laboratories for food and phytopharmaceuticals' control, in order to evaluate their quality, authenticity/adulteration and traceability in the production and marketing chain (from field to consumer). Keywords: St. John wort, soybean, seabuckthorn berries, Romania, UV-Vis and FTIR spectroscopy, HPLC-PDA, GC-FID, fingerprint, food authenticity Journal: Czech Journal of Food Sciences Pages: S70-S75 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1071-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1071-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0126.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1071-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: J. Dostálová Author-Workplace-Name: Department of Food Chemistry and Analysis and Author-Name: P. Kadlec Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic Author-Name: J. Bernášková Author-Workplace-Name: Department of Food Chemistry and Analysis and Author-Name: M. Houška Author-Workplace-Name: Food Research Institute Prague, 102 31 Prague, Czech Republic *E-mail: jana.dostalova@vscht.cz$2 Author-Name: J. Strohalm Author-Workplace-Name: Food Research Institute Prague, 102 31 Prague, Czech Republic *E-mail: jana.dostalova@vscht.cz$2 Title: The Changes of α+-Galactosides during Germination and High Pressure Treatment of Legume Seeds Abstract: The α-galactosides negatively affect of grain legumes digestibility. The most effective way of α-galactosides content decreasing is germination. The contents of αα-galactosides in legume seeds were decreased by germination up to 16% of original value (lentil). During the germination, the contents of microorganisms are arising to high values. The effective method for decreasing of microorganisms content is high pressure treatment. During the high pressure treatment (500 MPa for 10 min) the further α-galactosides are decomposed up to 5% of original value (mung bean). The contents of α-galactosides in high pressure treated germinated seeds were reduced up to 0 (lentil, mung bean) during 14 days storage at the temperature 4-8°C. Keywords: α -galactosides, cold storage, germination, high pressure treatment, legume seeds Journal: Czech Journal of Food Sciences Pages: S76-S79 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1076-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1076-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0127.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1076-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: E. Zelená Author-Workplace-Name: Research Institute of Crop Production, 161 06 Prague-Ruzyně, Czech Republic Author-Name: M. Holasová Author-Workplace-Name: Food Research Institute Prague, 102 31 Prague 10, Czech Republic, E-mail: zeleny@vurv.cz Author-Name: F. Zelený Author-Workplace-Name: Research Institute of Crop Production, 161 06 Prague-Ruzyně, Czech Republic Author-Name: V. Fiedlerová Author-Workplace-Name: Food Research Institute Prague, 102 31 Prague 10, Czech Republic, E-mail: zeleny@vurv.cz Author-Name: P. Novotná Author-Workplace-Name: Food Research Institute Prague, 102 31 Prague 10, Czech Republic, E-mail: zeleny@vurv.cz Author-Name: A. Landfeld Author-Workplace-Name: Food Research Institute Prague, 102 31 Prague 10, Czech Republic, E-mail: zeleny@vurv.cz Author-Name: M. Houška Author-Workplace-Name: Food Research Institute Prague, 102 31 Prague 10, Czech Republic, E-mail: zeleny@vurv.cz Title: Effect of Sulphur Fertilisation on Lycopene Content and Colour of Tomato Fruits Abstract: The effects of different sulphur (S) fertilisers (ammonium, sodium, potassium and calcium sulphates) in combination with nitrogen (N) on plant growth, yield and quality of fruits were investigated in two dwarf cultivars Proton and Šejk. Single N, applied as ammonium nitrate, stimulated growth of plants and significantly increased yield of fruits, but did not change content of lycopene as well as colour parameters (a*, b* and L*) and decreased significantly S content in fruits. All S fertilisers significantly increased S and lycopene content in fruits (up to 39% in cv. Šejk and 92% in cv. Proton) and positively influenced colour of tomato puree, namely parameter a*. The earlier cv. Šejk responded better to S supply than cv. Proton, which showed a negative yield effect esp. on variants where higher S doses were applied. Sodium sulphate undesirably significantly enhanced Na content of fruits in both cultivars. Keywords: tomatoes, lycopene, colour, sulphur, nitrogen, fertilisation Journal: Czech Journal of Food Sciences Pages: S80-S84 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/915-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/915-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0128.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:915-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Dekker Author-Name: K. Hennig Author-Workplace-Name: Wageningen University, Product Design and Quality Management Group, 6700 EV Wageningen, The Netherlands, *E-mail: matthijs.dekker@wur.nl Author-Name: R. Verkerk Author-Workplace-Name: Wageningen University, Product Design and Quality Management Group, 6700 EV Wageningen, The Netherlands, *E-mail: matthijs.dekker@wur.nl Title: Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables Abstract: The thermal stability of individual glucosinolates within five different Brassica vegetables was studied at 100°C for different incubation times up to 120 minutes. Three vegetables that were used in this study were Brassica oleracea (red cabbage, broccoli and Brussels sprouts) and two were Brassica rapa (pak choi and Chinese cabbage). To rule out the influence of enzymatic breakdown, myrosinase was inactivated prior to the thermal treatments. The stability of three glucosinolates that occurred in all five vegetables (gluconapin, glucobrassicin and 4-methoxyglucobrassicin) varied considerably between the different vegetables. The degradation could be modeled by first order kinetics. The rate constants obtained varied between four to twenty fold between the five vegetables. Brussels sprouts showed the highest degradation rates for all three glucosinolates. The two indole glucosinolates were most stable in red cabbage, while gluconapin was most stable in broccoli. These results indicate the possibilities for plant breeding to select for cultivars in which glucosinolates are more stable during processing. Keywords: food matrix, phytochemicals, processing, degradation, broccoli, red cabbage, Brussels sprouts, pak choi, Chinese cabbage Journal: Czech Journal of Food Sciences Pages: S85-S88 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1079-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1079-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0129.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1079-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: G. Galaverna Author-Name: C. Dall'Asta Author-Workplace-Name: Department of Organic and Industrial Chemistry, University of Parma, I-43100, Parma, Italy *E-mail: gianni.galaverna@unipr.it Author-Name: M. Mangia Author-Workplace-Name: Department of Organic and Industrial Chemistry, University of Parma, I-43100, Parma, Italy *E-mail: gianni.galaverna@unipr.it Author-Name: A. Dossena Author-Workplace-Name: Department of Organic and Industrial Chemistry, University of Parma, I-43100, Parma, Italy *E-mail: gianni.galaverna@unipr.it Author-Name: R. Marchelli Author-Workplace-Name: Department of Organic and Industrial Chemistry, University of Parma, I-43100, Parma, Italy *E-mail: gianni.galaverna@unipr.it Title: Masked Mycotoxins: an Emerging Issue for Food Safety Abstract: The presence of masked or hidden forms of Fusarium mycotoxins (deoxynivalenol, DON, zearalenone, ZEN and fumonisins B1, B2 and B3) were studied in wheat and maize derived products. Significant amounts of these forms were found both in raw and in processed food commodities. Deoxynivalenol-3-glucoside was found in wheat products up to 30% of DON concentration. Bound forms of fumonisins often account for an equal or even higher amount in comparison with the free forms. Keywords: masked mycotoxins, Fusarium toxins, maize, wheat, malting Journal: Czech Journal of Food Sciences Pages: S89-S92 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1064-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1064-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0130.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1064-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: V. Filip Author-Name: I. Hrádková Author-Workplace-Name: 66 28 Prague, Czech Republic, *E-mail: vladimir.filip@vscht.cz Author-Name: J. Šmidrkal Author-Workplace-Name: 66 28 Prague, Czech Republic, *E-mail: vladimir.filip@vscht.cz Title: Antioxidants in Margarine Emulsions Abstract: The lipid oxidation in margarine takes place in continuous liquid oil phase. The extension of fat interfaces in the system - emulsion of water in oil and the dispersion of fat crystals in liquid oil influences on the peroxidation, decomposition of hydroperoxides to aldehydes and the oxidative stability in the comparison with oxidation in the fat blend. Different antioxidants were used in margarine dispersions: L(+)ascorbic acid, ascorbyl palmitate and DL-α -tocopherol. Increasing polarity and decreasing molecular size of antioxidants have the positive influence on lipid oxidation: DL-α-tocopherol is the least effective antioxidant of all antioxidants, ascorbic acid is the most effective antioxidant and ascorbyl palmitate possesses similar, however, lesser effect. The combination of all three antioxidants restricts the production of hydroperoxides, the decomposition of hydroperoxides to aldehydes and the increase of oxidative stability was also achieved. Content of antioxidants 0.02% as ascorbic acid or ascorbyl palmitate mostly restrict the extent of lipid oxidation in the margarine dispersion with existent content of naturally present tocopherols in fat blend. Keywords: antioxidant, ascorbic acid, ascorbyl palmitate, emulsion, margarine, tocopherol Journal: Czech Journal of Food Sciences Pages: S9-S11 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1089-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1089-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0131.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1089-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Courel Author-Workplace-Name: UMR 1145 Ingénierie Procédés Aliments, AgroParisTech, INRA, F-91300 Massy, France Author-Name: L. Ait-Ameur Author-Workplace-Name: AgroParisTech, F-75231 Paris Cedex 05, France Author-Name: E. Capuano Author-Workplace-Name: Universita Degli Studi di Napoli Federico II, I-80055 Portici, Italy Author-Name: V. Fogliano Author-Workplace-Name: Universita Degli Studi di Napoli Federico II, I-80055 Portici, Italy Author-Name: F. J. Morales Author-Workplace-Name: Consejo Superior de Investigaciones Científicas, E-28040 Madrid, Spain *E-mail: mathilde.courel@agroparistech.fr$2 Author-Name: F. Courtois Author-Workplace-Name: UMR 1145 Ingénierie Procédés Aliments, AgroParisTech, INRA, F-91300 Massy, France Author-Name: I. Birlouez-Aragon Author-Workplace-Name: AgroParisTech, F-75231 Paris Cedex 05, France Title: Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies Abstract: This work aimed at studying the influence of baking temperature and formulation on the formation of undesirable Maillard compounds called neoformed contaminants (NFC) in a model cookie system. Four NFCs were observed as furosine (FUR), carboxymethyllysine (CML), hydroxymethylfurfural (HMF) and acrylamide (ACR) for three baking temperatures - 150, 200 and 230°C - and three recipe variables as sugar type, fat saturation level and leavening agent. The results showed significant accumulation of all neoformed contaminants along baking with specifically strong temperature dependence for HMF and ACR while CML and FUR were more time dependent. The type of sugar used is determinant regarding NFC formation: glucose tends to generate more HMF than sucrose at low baking temperatures and more CML whatever the baking temperature. The substitution of sugar by a sugar alcohol like maltitol, allows strongly limiting HMF production. Surprisingly, no promoting effect of ammonium carbonate on ACR could be evidenced. Keywords: cereal products, Maillard reactions, baking temperature, newly formed compounds, sugar type Journal: Czech Journal of Food Sciences Pages: S93-S95 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/954-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/954-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0132.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:954-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Z. Ciesarová Author-Name: K. Kukurová Author-Workplace-Name: Food Research Institute, 824 75 Bratislava, Slovak Republic Author-Name: A. Bednáriková Author-Workplace-Name: Food Research Institute, 824 75 Bratislava, Slovak Republic Author-Name: L. Marková Author-Workplace-Name: Faculty of Chemistry, Brno University of Technology, Czech Republic Author-Name: S. Baxa Author-Workplace-Name: I.D.C. Holding A/S Pastry Factory Sereď, Slovak Republic, *E-mail: ciesarova@vup.sk Title: Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation Abstract: Acrylamide as a probably carcinogenic compound is known to be formed in many high thermally treated products with a natural occurrence of amino acid asparagine and reducing sugars as well. Cereal products, especially gingerbreads are extensively affected by acrylamide formation up to 1000 μg/kg and more. This study compares pros and cons of enzyme treatment and a substitution of ammonium raising agent for sodium salt addition in manufactured gingerbreads with respect to their final sensory quality. More than 97% reduction of acrylamide content was achieved by the asparaginase application before baking with no observed detrimental effect on sensory quality of final products. On the other hand, sodium raising agents efficiently decreased acrylamide content, but with no acceptable impact on colour, texture, softness, delicacy and an expected appearance of gingerbread. For that reason, the application of L-asparaginase enzyme seems to be a perspective way to mitigate acrylamide. Keywords: acrylamide, gingerbread, L-asparaginase, raising agent Journal: Czech Journal of Food Sciences Pages: S96-S98 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/1061-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1061-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0133.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:1061-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: C. Partschefeld Author-Name: J. Schreiner Author-Workplace-Name: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: claudia.partschefeld@chemie.tu-dresden.de Author-Name: U. Schwarzenbolz Author-Workplace-Name: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: claudia.partschefeld@chemie.tu-dresden.de Author-Name: T. Henle Author-Workplace-Name: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: claudia.partschefeld@chemie.tu-dresden.de Title: Studies on Enzymatic Crosslinking of Casein Micelles Abstract: The aim of our study was to gain insights into the reactions occurring in casein micelles during enzymatic modification with microbial transglutaminase (mTG). Therefore, UHT-treated milk was incubated with varying amounts of mTG and the caseins were analysed using different analytical methods. Regarding the casein species, it was observed that β -casein was crosslinked to a higher extent than the α-caseins. From this it can be suggested that β-casein is mainly located in the outer space of the micellar structure and therefore better accessible to mTG than α-caseins, which are located predominantly in the interior. Furthermore, it was demonstrated by gel-permeation chromatography and RP-HPLC that the caseins are fixed within the micellar structure, by what the ratio of extramicellar casein decreased. We conclude that an isopeptide network in the outer β -casein rich "shell" of the micelle is formed by mTG, which is responsible for the increased micellar stability. Keywords: microbial trasglutaminase, casein micelle, crosslinking Journal: Czech Journal of Food Sciences Pages: S99-S101 Volume: 27 Issue: SpecialIssue1 Year: 2009 DOI: 10.17221/938-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/938-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200910-0134.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:SpecialIssue1:id:938-CJFS