Template-Type: ReDIF-Article 1.0 Author-Name: Jan VELÍŠEK Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Karel CEJPEK Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Pigments of higher fungi - a review Abstract: This review surveys the literature dealing with the structure of pigments produced by fungi of the phylum Basidiomycota and also covers their significant colourless precursors that are arranged according to their biochemical origin to the shikimate, polyketide and terpenoid derived compounds. The main groups of pigments and their leucoforms include simple benzoquinones, terphenylquinones, pulvinic acids, and derived products, anthraquinones, terpenoid quinones, benzotropolones, compounds of fatty acid origin and nitrogen-containing pigments (betalains and other alkaloids). Out of three orders proposed, the concern is only focused on the orders Agaricales and Boletales and the taxonomic groups (incertae sedis) Cantharellales, Hymenochaetales, Polyporales, Russulales, and Telephorales that cover most of the so called higher fungi often referred to as mushrooms. Included are only the European species that have generated scientific interest due to their attractive colours, taxonomic importance and distinct biological activity. Keywords: higher fungi, Basidiomycota, mushroom pigments, mushroom colour, pigment precursors Journal: Czech Journal of Food Sciences Pages: 87-102 Volume: 29 Issue: 2 Year: 2011 DOI: 10.17221/524/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/524/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201102-0001.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:524-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Urszula Krupa-Kozak Author-Workplace-Name: Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland Author-Name: Małgorzata Wronkowska Author-Workplace-Name: Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland Author-Name: Maria Soral-Śmietana Author-Workplace-Name: Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland Title: Effect of buckwheat flour on microelements and proteins contents in gluten-free bread Abstract: Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins, minerals, and vitamins. The current study was designed to investigate the effect of buckwheat flour incorporation to a gluten-free experimental formulation on the size-related parameters, and microelements and proteins contents. Buckwheat flour affected positively the technological quality of bread, like bread specific volume index and loaf size. Increasing concentration of buckwheat flour (10-40%) in bread affected the proportional enrichment in proteins and microelements, especially in copper and manganese. Keywords: microelements, proteins, buckwheat flour, gluten-free bread, coeliac desease Journal: Czech Journal of Food Sciences Pages: 103-108 Volume: 29 Issue: 2 Year: 2011 DOI: 10.17221/136/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/136/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201102-0002.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:136-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Sándor Tömösközi Author-Workplace-Name: Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, Hungary Author-Name: Lilla Gyenge Author-Workplace-Name: Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, Hungary Author-Name: Ágnes Pelcéder Author-Workplace-Name: Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, Hungary Author-Name: Tibor Abonyi Author-Workplace-Name: Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, Hungary Author-Name: Regine Schönlechner Author-Workplace-Name: Department of Food Science and Technology, University of Natural Resources and Life Sciences, Vienna, Austria Author-Name: Radomir Lásztity Author-Workplace-Name: Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, Hungary Title: The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb Abstract: The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, the micro Z-arm mixer (for dough) and the SMS-Texture analyser (for bread crumb). The addition of 10% amaranth or quinoa flours did not cause significant changes in rheological properties. However, higher additions (20% and 30%) resulted in significant changes in stability, the degree of softening and elasticity. Substitution of wheat flour by amaranth or quinoa flours resulted in an increase of water absorption capacity. A significant reduction of specific volume and an increase of resistance to deformation (firmness) of the crumb of breads prepared from flour mixtures containing high percentages of amaranth or quinoa flours was observed. The addition of protein isolates did not significantly influence the main rheological parameters of dough, and bread crumb. Keywords: pseudocereals, baked goods, microvalorigraph, quality Journal: Czech Journal of Food Sciences Pages: 109-116 Volume: 29 Issue: 2 Year: 2011 DOI: 10.17221/45/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/45/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201102-0003.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:45-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Krisztina Balla Author-Workplace-Name: Agricultural Research Institute of the Hungarian Academy of Sciences, Martonvásár, Hungary Author-Name: Mariann Rakszegi Author-Workplace-Name: Agricultural Research Institute of the Hungarian Academy of Sciences, Martonvásár, Hungary Author-Name: Zhongy Li Author-Workplace-Name: CSIRO Food Future Flagship, North Ryde, Sydney, Australia Author-Workplace-Name: CSIRO Division of Plant Industry, Canberra, Australia Author-Name: Ferenc Békés Author-Workplace-Name: CSIRO Food Future Flagship, North Ryde, Sydney, Australia Author-Workplace-Name: CSIRO Division of Plant Industry, Canberra, Australia Author-Name: Szilvia Bencze Author-Workplace-Name: Agricultural Research Institute of the Hungarian Academy of Sciences, Martonvásár, Hungary Author-Name: Ottó Veisz Author-Workplace-Name: Agricultural Research Institute of the Hungarian Academy of Sciences, Martonvásár, Hungary Title: Quality of winter wheat in relation to heat and drought shock after anthesis Abstract: Raw material quality, which is influenced not only by the protein content, insoluble protein polymers, and glutenin-to-gliadin ratio but also by the starch granule size, is very important for the quality of bakery products. This study investigated the effect of high temperature and drought (during grain-filling) on the quality and components yield of five winter wheat varieties. Drought and drought + heat were found to have a much greater influence on the yield and quality than heat stress alone. Averaged over the varieties, the yield losses were 57% after drought, 76% after drought + heat, and only 31% after heat stresses. The reductions in the unextractable polymeric protein fraction and glutenin-to-gliadin ratio indicated a poorer grain yield quality, despite the higher protein content. Quality deterioration was observed after drought or drought + heat, while high temperatures alone resulted in no change or in a better ratio of protein components. A significant negative correlation was observed between starch granule size and relative protein content after drought, demonstrating that this parameter contributes, together with protein, to the baking quality of the flour. Keywords: starch granule size, protein content, glutenin-to-gliadin ratio, high temperature Journal: Czech Journal of Food Sciences Pages: 117-128 Volume: 29 Issue: 2 Year: 2011 DOI: 10.17221/227/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/227/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201102-0004.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:227-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lixia Mu Author-Workplace-Name: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, P.R. China Author-Name: Haifeng Zhao Author-Workplace-Name: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, P.R. China Author-Name: Mouming Zhao Author-Workplace-Name: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, P.R. China Author-Name: Chun Cui Author-Workplace-Name: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, P.R. China Author-Name: Liya Liu Author-Workplace-Name: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, P.R. China Title: Physicochemical properties of soy protein isolates-acacia gum conjugates Abstract: Protein-polysaccharide conjugates were generally prepared by dry-heating. However, it was time-consuming and the sample gained was inhomogeneous. A faster way of preparing protein-polysaccharide conjugates is needed. Accordingly, soy protein isolates (SPI)-Acacia gum (GA) conjugates prepared by the wet-heating method were studied in the present work. Physicochemical properties of SPI-GA conjugates were also determined. The results showed that the wet-heating method could improve the rate of the graft reaction of protein and polysaccharide. The solubility of SPI-GA conjugates was significantly (P < 0.05) higher than that of unreacted SPI-GA mixtures and SPI at the same pH values. The emulsion activity index (EAI) of the grafted SPI increased remarkably. Moreover, a significant (P < 0.05) improvement on the emulsifying stability index (ESI) was observed and emulsions with a smaller droplet size were obtained. No visible flocculation during extended storage (30 days) was observed. The time course of the development of the graft reaction of SPI with GA was also shown by SDS-PAGE. Keywords: soy protein isolates, Acacia gum (GA), graft reaction, emulsifying properties, solubility Journal: Czech Journal of Food Sciences Pages: 129-136 Volume: 29 Issue: 2 Year: 2011 DOI: 10.17221/339/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/339/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201102-0005.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:339-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Paweł Glibowski Author-Workplace-Name: Department of Milk Technology and Hydrocolloids and Author-Name: Monika Kordowska-Wiater Author-Workplace-Name: Department of Biotechnology, Human Nutrition and Science of Food Commodities, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland Author-Name: Agnieszka Glibowska Author-Workplace-Name: Department of Biotechnology, Human Nutrition and Science of Food Commodities, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland Title: Effect of storage on texture and microbiological stability of o-w emulsions with inulin Abstract: The aim of this study was to characterise the effect of storage at 8°C on the texture and microbiological stability of oil-in-water solid emulsions containing inulin (20% w/w) and rapeseed oil (20% w/w). The samples were analysed within 24 h from the production and after 7, 14, 28, 42, and 56 days of storage. Whey protein isolate (3% w/w) or polyglycerol polyricinoleate (1% w/w) were used as emulsifiers and half of the samples were chemically preserved with potassium sorbate (0.2% w/w). Hardness, adhesiveness, and cohesiveness did not change significantly (p≤ 0.05) during storage. Most of the samples were microbiologically stable. Only the application of the protein emulsifier had an effect on the intensive growth of microorganisms. The shelf-life of low-fat chemically preserved products based on inulin can be established to be two months. Chemical preservation of the products with non-protein emulsifiers is not necessary. Sensory evaluation of spreads containing inulin revealed a significant decrease in smoothness and meltability in the mouth and good spreadability comparable with commercial products without inulin. Keywords: inulin, microbiological stability, oil-in-water emulsions, texture, spreads Journal: Czech Journal of Food Sciences Pages: 137-144 Volume: 29 Issue: 2 Year: 2011 DOI: 10.17221/213/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/213/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201102-0006.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:213-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Bertrand Matthaus Author-Workplace-Name: Institute for Lipid Research, Federal Research Center for Nutrition and Food, Munster, Germany Author-Name: Mehmet Musa Özcan Author-Workplace-Name: Department of Food Engineering, Faculty of Agriculture, Selcuk Universty, Konya, Turkey Title: Fatty acids, tocopherol, and sterol contents of some Nigella species seed oil Abstract: The lipid compositions of the seed oils of some Nigella species were investigated. The total oil content of the seeds ranged from 28.0 to 36.4%. GC-MS fatty acid compositional analysis of the Nigella seed oils revealed the content of linoleic acid to be the highest (40.3-58.9%). Other prominent fatty acids were as follows: oleic (18.7-28.1%), palmitic (10.1-12.5%), 22:1 D11 (3.2-3.8%) and stearic (2.6-3.1%) acids. All the Nigella seed oils analysed exhibited differences in their tocopherol contents and the differences were estimated. The oils extracted from the seeds contained between 1.70-4.12 mg/100 g α-T, 0.97-4.51 mg/100 g γ-T, and 4.90-17.91 mg/100 g β-T3. The total tocopherol content in seeds varied between 9.15 mg/100 g to 24.65 mg/100 g. The compositions of the sterol fractions were determined by gas liquid chromatography. The total amounts of sterols ranged between 1993.07 mg/kg to 2182.17 mg/kg. The main component was β-sitosterol (48.35-51.92%), followed by 5-avenasterol, campesterol, and stigmasterol. Keywords: black cumin, seed oil, Nigella spp., fatty acids, tocopherol, sterols Journal: Czech Journal of Food Sciences Pages: 145-150 Volume: 29 Issue: 2 Year: 2011 DOI: 10.17221/206/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/206/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201102-0007.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:206-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Grażyna Budryn Author-Workplace-Name: Institute of Chemical Technology of Food and Author-Name: Ewa Nebesny Author-Workplace-Name: Institute of Chemical Technology of Food and Author-Name: Józef Kula Author-Workplace-Name: Institute of Fundamentals of Food Chemistry, Faculty of Biotechnology and Food Science, Technical University of Lodz, Lodz, Poland Author-Name: Teresa Majda Author-Workplace-Name: Institute of Fundamentals of Food Chemistry, Faculty of Biotechnology and Food Science, Technical University of Lodz, Lodz, Poland Author-Name: Wiesława Krysiak Author-Workplace-Name: Institute of Chemical Technology of Food and Title: HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews Abstract: Robusta coffee beans were convectively, microwave, and convectively-microwave heated at 230°C, 700 W, and 230°C/700 W (coupled heating), respectively, over periods of time ensuring the optimum sensory properties of the brews. HS-SPME/GC/MS analysis of the emissions from brews of the roasted coffee beans revealed 119 compounds. The highest total content of volatile substances was found in the brews prepared from convectively-microwave roasted coffee beans but the microwave roasting resulted in the most acceptable sensory properties of the brew aroma, presumably because of the lowest concentrations of the burnt note imparting compounds. Keywords: coffee brew, HS-SPME/GC/MS, roasting, microwaves, volatile compounds Journal: Czech Journal of Food Sciences Pages: 151-160 Volume: 29 Issue: 2 Year: 2011 DOI: 10.17221/69/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/69/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201102-0008.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:69-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Evica Mratinić Author-Workplace-Name: Faculty of Agriculture, University of Belgrade, Zemun, Serbia Author-Name: Bojan Popovski Author-Workplace-Name: Faculty of Agricultural Sciences and Food, University of "Sts. Cyril and Methodius", Skopje, FYR Macedonia Author-Name: Tomo Milošević Author-Workplace-Name: Faculty of Agronomy, University of Kragujevac Cacak, Serbia Author-Name: Melpomena Popovska Author-Workplace-Name: Fruit Growing Institute, Skopje, FYR Macedonia$3 Title: Evaluation of apricot fruit quality and correlations between physical and chemical attributes Abstract: The fruit of apricot (Prunus armeniaca L., Rosaceae) has been used as food in FYR Macedonia since a long time ago. The chemical organic matters from the fruit is a kind material for food processing and has potential nutritional, medical and commercial values. The results based on fruit physical and chemical analyses clearly showed that different apricot genotypes have very important contents of soluble solids, individual sugars, and titratable acidity in limited soil and climatic conditions. In addition, the contents of these chemical compounds in some genotypes were higher than those in the control cultivar Hungarian Best. Using the PC analysis (PC1 = 32.13%, PC2 = 22.86%, and PC3 = 18.32%), apricot genotypes were separated into groups with similar physical and chemical attributes. These relationships may help to select a set of genotypes with better fruit quality performances which, in our study, might be indicated in DL-1/1/04, DL-1/2/03, D-1/04 and K-5/04. Keywords: apricot, fruit quality, physical attributes, chemical attributes, genotypes Journal: Czech Journal of Food Sciences Pages: 161-170 Volume: 29 Issue: 2 Year: 2011 DOI: 10.17221/203/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/203/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201102-0009.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:203-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Chuan-Guang Qin Author-Workplace-Name: Faculty of Life Science, Northwestern Polytechnical University, Xi'an, Shaanxi, P. R. China Author-Name: Yang Li Author-Workplace-Name: Faculty of Life Science, Northwestern Polytechnical University, Xi'an, Shaanxi, P. R. China Author-Name: Weining Niu Author-Workplace-Name: Faculty of Life Science, Northwestern Polytechnical University, Xi'an, Shaanxi, P. R. China Author-Name: Yan Ding Author-Workplace-Name: Faculty of Life Science, Northwestern Polytechnical University, Xi'an, Shaanxi, P. R. China Author-Name: Xiaoya Shang Author-Workplace-Name: Faculty of Life Science, Northwestern Polytechnical University, Xi'an, Shaanxi, P. R. China Author-Name: Chunlan Xu Author-Workplace-Name: Faculty of Life Science, Northwestern Polytechnical University, Xi'an, Shaanxi, P. R. China Title: Composition analysis and structural identification of anthocyanins in fruit of waxberry Abstract: Anthocyanin pigments in the fruit of waxberry (Myrica rubra Sieb. et Zucc.), were extracted with 0.1% HCl in ethanol, and the crude anthocyanin extract was purified by C18 Sep-Pak cartridge open-column chromatography. High-performance liquid chromatography (HPLC) with photodiode array detection (PAD) and matrix-assisted laser desorption/ionisation-time of flight-mass spectrometry (MALDI-TOF-MS) was applied for the separation and identification of anthocyanins in the fruit of waxberry and their aglycones resulting from acid hydrolysis. Three anthocyanins were found in the fruit of waxberry and identified as Cyanidin 3-O-β-galacopyranoside (14.8%), Cyanidin 3-O-β-gluco-pyranoside (60.5%), and petunidin 3-O-β-glucopyranoside (24.7%), respectively, using spectroscopic methods (UV-Visand MS). The three anthocyanins were isolated and purified by preparative HPLC, and their chemical structures were further characterised by H1 NMR. On the basis of chromatographic data, the total anthocyanin content was 286 mg/g in fresh fruit of waxberry. Keywords: waxberry (Myrica rubra Sieb. et Zucc.), anthocyanin, natural product, pigment identification, composition analysis Journal: Czech Journal of Food Sciences Pages: 171-180 Volume: 29 Issue: 2 Year: 2011 DOI: 10.17221/177/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/177/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201102-0010.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:177-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lucie Buřičová Author-Workplace-Name: Department of Food Chemistry and Analysis, 3Department of Chemistry of Natural Compounds and 6Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Mirjana Andjelkovic Author-Workplace-Name: Department of Organic Chemistry, Ghent University, Ghent, Belgium; 4Department of Chemistry, Laboratory of Organic Chemistry, University of Jyväskylä, Jyväskylä, Finland Author-Name: Anna Čermáková Author-Workplace-Name: Department of Food Chemistry and Analysis, 3Department of Chemistry of Natural Compounds and 6Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Zuzana Réblová Author-Workplace-Name: Department of Food Chemistry and Analysis, 3Department of Chemistry of Natural Compounds and 6Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Ondřej Jurček Author-Workplace-Name: Institute of Experimental Botany, Academy of Sciences of the Czech Republic, Isotope Laboratory, Prague, Czech Republic Author-Name: Erkki Kolehmainen Author-Name: Roland Verhé Author-Workplace-Name: Department of Organic Chemistry, Ghent University, Ghent, Belgium; 4Department of Chemistry, Laboratory of Organic Chemistry, University of Jyväskylä, Jyväskylä, Finland Author-Name: František Kvasnička Title: Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves Abstract: The total phenolic content (Folin-Ciocalteu method), free radical scavenging ability expressed as DPPH value, ferric reducing antioxidant capacity (FRAP), and oxygen radical absorbance capacity (ORAC) were determined in water extracts of leaves from Rosaceae family plants (Fragaria vesca L., Rubus fructicosus L., and Rubus idaeus L.). The antioxidant capacities of the extracts (in the order of the above mentioned methods) were 73.6-88.9%, 60.1-71.4%, 49.7-78.0% respectively, and 45.3-66.5% of that of green tea water extract. Further, the presence of 15 compounds (gallic acid, rutin, ellagic acid, caffeic acid, p-coumaric acid, quercetin, kaempferol, myricetin, quercetin-3-d-glucoside, ascorbic acid, (+)-catechin, (-)-epicatechin, epicatechingallate, epigallocatechin, procyanidin B1) was studied by HPLC-ECD and their antioxidant capacities were compared to the antioxidant capacity of the extracts. Out of the compounds studied, mostly (+)-catechin, ellagic acid, and (-)-epicatechin participated in the antioxidant capacities of the studied plant leaves water extracts. The antioxidant capacity of leaves infusions (determined by DPPH method) was lower than those of red wines and tea infusions, but comparable to the antioxidant capacities of white wines and fruit beverages. Keywords: DPPH, Folin-Ciocalteau method, Fragaria vesca, Rubus fructicosus, Rubus ideaus, FRAP, HPLC, ORAC Journal: Czech Journal of Food Sciences Pages: 181-189 Volume: 29 Issue: 2 Year: 2011 DOI: 10.17221/300/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/300/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201102-0011.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:300-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Pavla Novotná Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Ivana Šetinová Author-Workplace-Name: Imumed s.r.o., Prague, Czech Republic Author-Name: Martina Heroldová Author-Workplace-Name: Department of Allergology and Clinical Immunology. Faculty Hospital Královské Vinohrady, Prague, Czech Republic Author-Name: Milena Kmínková Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Jiřina Průchová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Jan Strohalm Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Vlasta Fiedlerová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Renata Winterová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Petr Kučera Author-Workplace-Name: Department of Allergology and Clinical Immunology. Faculty Hospital Královské Vinohrady, Prague, Czech Republic Author-Name: Milan Houška Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Title: Deallergisation trials of pure celery juice and apple-celery juice mixture by oxidation Abstract: This work aimed to determine if it was possible to eliminate or reduce the content of the Api g1 allergen in celery juice by oxidation, utilising its natural polyphenol oxidase (PPO) content. We attempted to determine a possible relationship between the enzymatic browning of celery juice and the reactivity of the Api g1 allergen. Pressed celery juice was stirred, and samples for the colour measurement and allergenicity, determined using the Western Blot (WB) method, were collected at pre-defined times. Oxidation failed to eliminate the allergenicity of pure celery juice. Further trials were focused on celery allergen elimination in apple-celery juices mixtures in ratios of 3:1, 5:1, and 7:1. We selected the 5:1 ratio as the most acceptable from the sensory perspective, and monitored its allergenicity using the WB method, basophil activation test, and skin prick testing. The WB test showed that oxidation, caused by stirring for 120 min, reduced the allergenicity of the mixture. However, the basophil activation test showed no reduction in the allergic response to the oxidised juice mixture. Skin testing showed that the oxidised juice mixture stirred for 120 min exhibited a significantly lower reaction than the juice mixture stirred for 60 min or celery and apple juice stabilised with ascorbic acid. Due to the contradictory results in different tests, the method cannot be declared successful or safe, even for mixtures of apple-celery juices. Keywords: celery, allergen, juice, oxidation, colour, Western blot, basophil activation, skin tests Journal: Czech Journal of Food Sciences Pages: 190-200 Volume: 29 Issue: 2 Year: 2011 DOI: 10.17221/273/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/273/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201102-0012.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:273-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: J. Davídek Title: Prof. Ing. Jan Velíšek, DrSc., Chairman of our Journal celebrates his 65th birthday anniversary Journal: Czech Journal of Food Sciences Pages: 201-202 Volume: 29 Issue: 2 Year: 2011 DOI: 10.17221/116/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/116/2011-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:116-2011-CJFS