Template-Type: ReDIF-Article 1.0 Author-Name: Bo-Anne Rohlík Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Petr Pipek Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jan Pánek Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: The effect of natural antioxidants on the colour of dried/cooked sausages Abstract: The colour changes caused by haem pigment oxidation were evaluated in the slices of dried sausages. To slow down these unwanted changes, several colourants and extracts from spices (rosemary, allspice, nutmeg, black pepper, clove, sandal wood, cochineal) were added to the meat product. The colour was evaluated using video image analysis (NIS Elements 2.0 software). The addition of antioxidants showed a positive effect on the colour stability and elimination of colour varieties in different parts of the dried sausage. These colour changes (decrease of redness a*) in cuts of dry sausages exposed to air and the light are influenced by the concentration of rosemary oleoresin, mostly by its light fraction. Video image analysis proved to be a suitable and simple method to monitor these colour changes of dried sausages. Keywords: video image analysis, dried sausage, colour, oxidation, rosemary Journal: Czech Journal of Food Sciences Pages: 249-257 Volume: 28 Issue: 4 Year: 2010 DOI: 10.17221/345/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/345/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201004-0001.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:345-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Petr Pipek Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Bo-Anne Rohlík Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Anna Lojková Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Ladislav Staruch Author-Workplace-Name: Department of Food Science and Technology, Faculty of Chemistry and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Title: Suppression of mould growth on dry sausages Abstract: The effects of two antifungal agents (natamycin, potassium sorbate) were compared on the mould growth on the surface of dry sausages (both heat treated and fermented). The mould growth was studied on fermented sausage Prešporska saláma and heat treated dry sausage Vysočina after the production and during the ripening and storage. Different samples were prepared: two natamycin treated (0.1% and 0.2%) and one potassium sorbate treated (2%), the control sample was not treated. All the samples were inoculated with spores of Penicillium nalgiovense and their germination and growth were monitored. An objective evaluation of the growth was carried out using video image analysis (NIS Element software 2.30). Natamycin proved to be the most efficient in the suppression of mould growth. Keywords: sausage, moulds, natamycin, sorbate, video image analysis Journal: Czech Journal of Food Sciences Pages: 258-263 Volume: 28 Issue: 4 Year: 2010 DOI: 10.17221/121/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/121/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201004-0002.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:121-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Anna Krajčová Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Věra Schulzová Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jaromír Lojza Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Ludmila Křížová Author-Workplace-Name: Department of Animal Nutrition Physiology, Research Institute for Cattle Breeding, Ltd., Rapotín, Czech Republic Author-Name: Jana Hajšlová Title: Phytoestrogens in bovine plasma and milk - LC-MS/MS analysis Abstract: Phytoestrogens belong to a group of polyphenolic plant metabolites which induce biological responses, based on their structural similarity to 17β-estradiol. In order to investigate the relationship between the levels of these biologically active compounds and beneficial health effects, it is neccesary to quantify accurately their levels in foods and biological fluids. In this study, HPLC-MS/MS method for the determination of isoflavones genistein, daidzein, and estrogenic metabolite-equol in bovine plasma and milk was optimised and validated. The method allowed low limits of detection: 5, 2.5 and 0.5 ng/ml for genistein, daidzein and equol, respectively, thus enabling to determine the effect of phytoestrogen-rich diet on the concentration of isoflavones and the metabolite in biological fluids of cows. The feeding experiment, carried out with four dairy cows, showed that a soy-based diet significantly increased both plasma and milk contents of biologically potent equol, therefore, the latter commodity could be an alternative source of this estrogenic metabolite, namely for the consumers who are not capable to convert it from the isoflavone precursors consumed in the diet. Keywords: isoflavone, plasma, milk, LC-MS/MS Journal: Czech Journal of Food Sciences Pages: 264-274 Volume: 28 Issue: 4 Year: 2010 DOI: 10.17221/138/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/138/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201004-0003.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:138-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Roman Merkl Author-Workplace-Name: Department of Dairy and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Iveta Hrádková Author-Workplace-Name: Department of Dairy and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Vladimír Filip Author-Workplace-Name: Department of Dairy and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jan Šmidrkal Author-Workplace-Name: Department of Dairy and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Antimicrobial and antioxidant properties of phenolic acids alkyl esters Abstract: Some phenolic acids alkyl esters (methyl, ethyl, propyl, butyl and hexyl) and determine their antioxidant and antimicrobial activities were prepared. The antimicrobial activity against the tested microorganisms Escherichia coli DMF 7503, Bacillus cereus DMF 2001, Listeria monocytogenes DMF 5776, Fusarium culmorum DMF 0103, and Saccharomyces cerevisiae DMF 1017 was investigated and expressed by minimum inhibitory concentration (MIC) in the range of 1.2-20mM. The inhibitory activity of phenolic acids butyl esters was found to be higher than that of methyl esters (MIC below 1.25mM). The antioxidant activity of the selected phenolic acids alkyl esters was investigated by Rancimat method. The esters of 3,4-dihydroxyphenolic acids (protocatechuic and caffeic acids) exhibited higher antioxidant activities in comparison with the respective phenolic acids. The highest antioxidant activity was found in the case of caffeic alkyl esters. Keywords: phenolic acid, antioxidant properties, antimicrobial properties Journal: Czech Journal of Food Sciences Pages: 275-279 Volume: 28 Issue: 4 Year: 2010 DOI: 10.17221/132/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/132/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201004-0004.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:132-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Petr Miller Author-Workplace-Name: Department of Dairy and Fat Technology and 3Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Melissa E. Haveroen Author-Workplace-Name: Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Canada Author-Name: Kateřina Solichová Author-Workplace-Name: Department of Dairy and Fat Technology and 3Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Roman Merkl Author-Workplace-Name: Department of Dairy and Fat Technology and 3Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Lynn M. McMullen Author-Workplace-Name: Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Canada Author-Name: Kamila Míková Author-Name: Jana Chumchalová Author-Workplace-Name: Department of Dairy and Fat Technology and 3Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Shelf life extension of liquid whole eggs by heat and bacteriocin treatment Abstract: During a 15-month period, samples of commercially pasteurised liquid whole egg (LWE) were tested for the presence of spoilage microflora. The total bacterial counts were 2.2 ± 0.6 log CFU/g and total lactic acid bacteria (LAB) counts were 1.9 ± 0.6 log CFU/g. Enterobacteriaceae were detected in 2 samples. Out of the tested samples, 45 LAB were isolated and identified, with 30 strains identified as Enterococcus faecium, 12 as Enterococcus faecalis, and 3 as Lactobacillus paracasei subsp. paracasei. All strains, except 6 strains of E. faecium, possessed lipolytic activity. All the E. faecalis strains and one strain of E. faecium showed a high proteolytic activity, while moderate proteolytic activity was shown by 3 lactobacilli strains. Minimum inhibitory concentration (MIC) of nisin and Micocin X was measured against groups of isolated strains, and ranged from 10.4 µg/ml to 41.7 µg/ml for nisin and from 0.2 mg/ml to 1.6 mg/ml for Micocin X. The LWEs supplemented with 6.25 mg/l of nisin or with 500 mg/ml of Micocin X were pasteurised at 65°C for 2.5 minutes. The shelf life of LWE with the addition of nisin or Micocin X stored under refrigerator conditions was extended by a minimum of 5 weeks. Keywords: liquid whole egg, bacteriocin, pasteurisation, extended shelf life, lactic acid bacteria Journal: Czech Journal of Food Sciences Pages: 280-289 Volume: 28 Issue: 4 Year: 2010 DOI: 10.17221/142/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/142/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201004-0005.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:142-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zuzana Réblová Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Petra Okrouhlá Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Ability of phenolic acids to protect α-tocopherol Abstract: The ability of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 600 mg/kg) to protect α-tocopherol was tested during the heating of sunflower oil on a hot plate set at 180°C and was compared with the ability of these phenolic acids to slow down the formation of polymerised triacylglycerols (TAG) in the same conditions. The half-life of α-tocopherol (calculated as the time needed for the α-tocopherol content to decrease to 50% of the original value) was extended significantly by gentisic, caffeic, and gallic acids (from 1.16 h to 1.77 h, 1.78 h, and 2.26 h, respectively), while the formation of polymerised TAG was slightly suppressed only by gallic acid. Keywords: phenolic acids, frying, α -tocopherol, polymerised triacylglycerols Journal: Czech Journal of Food Sciences Pages: 290-297 Volume: 28 Issue: 4 Year: 2010 DOI: 10.17221/114/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/114/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201004-0006.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:114-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jana Horníčková Author-Workplace-Name: Czech Republic Author-Name: Roman Kubec Author-Workplace-Name: Department of Applied Chemistry, Faculty of Agriculture, University of South Bohemia, České Budějovice Author-Name: Karel Cejpek Author-Workplace-Name: Czech Republic Author-Name: Jan Velíšek Author-Workplace-Name: Czech Republic Author-Name: Jaroslava Ovesná Author-Workplace-Name: Crop Research Institute, Prague, Czech Republic Author-Name: Helena Stavělíková Author-Workplace-Name: Crop Research Institute, Prague, Czech Republic Title: Profiles of S-alk(en)ylcysteine sulfoxides in various garlic genotypes Abstract: The contents of major S-alk(en)ylcysteine sulfoxides (namely alliin, methiin and isoalliin) were determined in a set of 58 various garlic genotypes (22 flowering plant morphotypes, 14 semi bolting plants and 22 scape absent morphotype plants), representing the garlic collection of the Allium gene bank in the Czech Republic. The plants were cultivated in four successive years (2005-2008) and analysed immediately after harvest and subsequently after eight weeks of storage at 5°C. The total content of the three cysteine derivatives in fresh samples varied considerably between 3.35 mg/g fresh weigh and 12.77 mg/g fresh weight, with the mean of 7.50 mg/g fresh weight and the average relative proportions of alliin/methiin/isoalliin of 83/16/1. Upon 8-week storage at 5°C, the average total amount of S-alk(en)ylcysteine sulfoxides increased by 30% to 9.75 mg/g fresh weight, with the alliin/methiin/isoalliin ratio changing to 82/14/4. The data obtained were statistically evaluated using linear discrimination analysis to distinguish the differences between the years of harvest, between freshly harvested and stored samples, and between the individual morphotypes. While the year-to-year differences between the samples were statistically not very significant, the fresh and stored samples as well as the individual garlic morphotypes differed considerably in S-alk(en)ylcysteine sulfoxide content. Our results indicate that the content of S-alk(en)ylcysteine sulfoxides primarily depends on various genetic factors and post-harvest storage conditions, whereas the climatic conditions during the growth (e.g. temperature, irrigation) influence their level to a lesser extent. Various implications for the food and pharmaceutical industries are discussed. Keywords: garlic, Allium sativum, genotypes, S-alk(en)ylcysteine sulfoxides, methiin, alliin, isoalliin, linear discrimination analysis Journal: Czech Journal of Food Sciences Pages: 298-308 Volume: 28 Issue: 4 Year: 2010 DOI: 10.17221/135/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/135/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201004-0007.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:135-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lukáš Jelínek Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Michal Šneberger Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Marcel Karabín Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Pavel Dostálek Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Comparison of Czech hop cultivars based on their contenst of secondary metabolites Abstract: Seven Czech hop varieties (dry hop cones) coming from the harvest of 2008 (Agnus, Bor, Harmonie, Premiant, Rubín, Sládek, and Saaz) were compared for their composition depending on their varietal differentiation. These cultivars were analysed for the contents of α- and β-bitter acids analogues, essential oils, and polyphenols. Hop essential oil constituents significantly contribute to the individual hop varieties. The dichotomous key for the authentication of Czech hop varieties was established based on some characteristic varietal markers. Keywords: hop, Czech hop varieties, polyphenols, essential oils, α -bitter acids, β Journal: Czech Journal of Food Sciences Pages: 309-316 Volume: 28 Issue: 4 Year: 2010 DOI: 10.17221/65/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/65/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201004-0008.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:65-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Diana Chrpová Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Lenka Kouřimská Author-Workplace-Name: Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences in Prague, Prague, Czech Republic Author-Name: Michael Harry Gordon Author-Workplace-Name: Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Reading, UK Author-Name: Veronika Heřmanová Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Iva Roubíčková Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jan Pánek Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Antioxidant activity of selected phenols and herbs used in diets for medical conditions Abstract: The antioxidant capacity of some herbs used in dietology practice was determined by the DPPH free radical method, which was calibrated with ascorbic acid. Partially hydrophilic phenolic compounds are the most active compounds in plants, and therefore water was used as the extraction agent. Besides antioxidant capacity, the content of total phenolic compounds was also measured and a strong correlation between these two variables was found. The extracts of lemon balm (Melissa officinalis L.), peppermint (Mentha x piperita L.), oregano (Origanum vulgare L.), Greek oregano (Origanum heracleoticum L.), sage (Salvia officinalis L.) and winter savory (Satureja montana L.) showed very significant activity. It was comparable with the activity of green tea in the case of oregano and peppermint. Lower activity was observed in the case of rosemary (Rosmarinus officinalis L.), marjoram (Majorana hortensis), hyssop (Hyssopus officinalis L.), sweet basil (Ocimum basilicum), and lovage (Levisticum officinale Koch.). The inhibitory activity of the herb extracts was monitored also during the autooxidation of lard. Very high antioxidant capacity was observed mainly in sage samples, but also in marjoram and Greek oregano. The extracts of peppermint, oregano, rosemary, winter savory, lemon balm and hyssop showed middle activity comparable to that of α-tocopherol. The antioxidant capacity of sweet basil and lovage was insignificant. Keywords: herbs, antioxidant activity, DPPH, fats Journal: Czech Journal of Food Sciences Pages: 317-325 Volume: 28 Issue: 4 Year: 2010 DOI: 10.17221/129/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/129/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201004-0009.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:129-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Sabina PURKRTOVÁ Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Hana TUROŇOVÁ Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Tereza PILCHOVÁ Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Kateřina DEMNEROVÁ Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jarmila PAZLAROVÁ Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Resistance of Listeria monocytogenes biofilms to disinfectants 326 Abstract: We studied the optimal conditions for the biofilm development by Listeria monocytogenes on a model system represented by microtiter plates, and also for determined some effective disinfectant agents. Listeria monocytogenes ATCC 13932 and an industrial isolate of Listeria monocytogenes Lm-24 were compared as to their abilities to form biofilms. The starting concentration of the cells leading to the most reproducible results was 0.5 McFarland. The temperatures tested ranged between 8°C to 37°C, the optimal values to form biofilm in buffered peptone water (BPW) with 0.05% glucose were 25°C and 30°C. Under comparable conditions the persistent strain L. monocytogenes Lm-24 constituted more massive biofilm than did the reference strain. The following disinfectants were applied: Savo, Merades Alco, benzalalkonium chloride. A persistent industry in isolate Listeria monocytogenes Lm-24 was used as the model organism for these tests. Benzalalkonium chloride treatment was found to be the most efficient way to damage the biofilm. One minute treatment with 500 mg/l was lethal for the biofilm cells, and that with 125 mg/l for planctonic cells. Savo suppresed the viability of the biofilm cells only by about 20% on average while being lethal for planctonic cells. Merades Alco exhibited only a weak effect on both the biofilm and planctonic cells. Keywords: Listeria monocytogenes, biofilm, disinfectants Journal: Czech Journal of Food Sciences Pages: 326-332 Volume: 28 Issue: 4 Year: 2010 DOI: 10.17221/153/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/153/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201004-0010.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:153-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Petra HRÁDKOVÁ Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jan POUSTKA Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Veronika HLOUŠKOVÁ Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jana PULKRABOVÁ Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Monika TOMANIOVÁ Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jana HAJŠLOVÁ Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Perfluorinated compounds: occurrence of emerging food contaminants in canned fish and seafood products Abstract: The contamination levels of perfluorooctanoic acid (PFOA), perfluorooctane sulfonate (PFOS) and perfluorooctane sulfonamide (FOSA), which represent an important subgroup of the environmental contaminants known as perfluorinated compounds (PFCs), were examined in 35 imported canned fish and seafood products (tuna, sardine, cod liver) obtained from the Czech retail market in 2009. An analytical procedure was employed based on a fast and simplified sample preparation using activated charcoal clean-up followed by a LC-MS/MS determinative step. The content of PFOS, which was the dominating pollutant, ranged from 0.7 µg/kg to 12.8 µg/kg, PFOA levels were in the range of 1.2 µg/kg to 5.1 µg/kg, FOSA was detected only at trace levels in two samples. Several products originated in the Baltic Sea were the most contaminated within the sample set. Keywords: perfluorinated compounds, contamination, fish, seafood, canned products, charcoal, liquid chromatography, tandem mass spectrometry Journal: Czech Journal of Food Sciences Pages: 333-342 Volume: 28 Issue: 4 Year: 2010 DOI: 10.17221/139/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/139/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201004-0011.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:139-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Z. Bubník Title: 70th birthday of Professor Pavel Kadlec, Dr.Sc. Journal: Czech Journal of Food Sciences Pages: 343-344 Volume: 28 Issue: 4 Year: 2010 DOI: 10.17221/122/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/122/2010-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:122-2010-CJFS