Template-Type: ReDIF-Article 1.0 Author-Name: James G. LYNG Author-Workplace-Name: School of Agriculture, Food Science and Veterinary Medicine, University College Dublin (UCD), Dublin, Belfield, Ireland Author-Name: Lu ZHANG Author-Workplace-Name: Fonterra Research Centre, Fonterra Co-operative Group Limited, Palmerston North, New Zealand Author-Name: Francesco MARRA Author-Workplace-Name: Department of Industrial Engineering, University of Salerno, Fisciano, Italy Author-Name: Nigel P. BRUNTON Author-Workplace-Name: Teagasc Food Research Centre, Ashtown, Dublin, Ireland Title: Effect of freezing rate and comminution on dielectric properties of pork Abstract: The impact of comminution and the freezing rate on the dielectric properties (ε' and ε'') of meats measured at frequencies used for cooking, i.e. radio frequency, RF (27.12 MHz), and microwave, MW (915 and 2450 MHz), were evaluated. The temperature rises (ΔT) were also measured following standardised RF or MW cooking protocols (90 s at 450 W). A factorially designed experiment was conducted and the results suggested that ε' and ε'' were generally, though not always, significantly lower in more highly comminuted samples. At MW frequencies in meats with added ingredients, the frozen products generally had lower ε' and higher ε'' values, while slowly frozen meats with no added ingredients had higher ε' values at MW frequencies. Overall, the impact of comminution and freezing rate on ΔT was relatively minor. Keywords: radio-frequency heating, microwave heating, meat properties, meat batter Journal: Czech Journal of Food Sciences Pages: 413-418 Volume: 31 Issue: 5 Year: 2013 DOI: 10.17221/350/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/350/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201305-0001.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:350-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Josef KAMENÍK Author-Workplace-Name: Department of Meat Hygiene and Technology Author-Name: Pavla STEINHAUSEROVÁ Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Alena SALÁKOVÁ Author-Workplace-Name: Department of Meat Hygiene and Technology Author-Name: Zdeněk PAVLÍK Author-Workplace-Name: Department of Meat Hygiene and Technology Author-Name: Gabriela BOŘILOVÁ Author-Workplace-Name: Department of Meat Hygiene and Technology Author-Name: Ladislav STEINHAUSER Author-Workplace-Name: Department of Meat Hygiene and Technology Author-Name: Jiří RUPRICH Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Workplace-Name: National Institute of Public Health, Centre for Health, Nutrition and Food, Brno, Czech Republic Title: Influence of various pork fat types on the ripening and characteristics of dry fermented sausage Abstract: The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly represented methyl esters of fatty acids (FA), such as C16:0, C18:0 and C18:1n-9, were found when the individual FA compositions of the pork adipose tissue samples were compared. The content of polyunsaturated FA was the highest in the neck adipose tissue and the lowest in the leg adipose tissue. These differences were not, however, statistically significant. No differences between the adipose tissue types were found in the sensory, colour, and textural properties, the population of lactic acid bacteria, and the lactic and acetic acids contents in the final products and during the fermentation process. The assertions were not confirmed that pork neck adipose tissue is the best fat type for the production of dry fermented sausages or that pork adipose tissue from the legs is unsuitable because of its insufficient hardness. Keywords: pork adipose tissue, methyl esters of fatty acids, sensory characteristics, lactic acid, lactic acid bacteria Journal: Czech Journal of Food Sciences Pages: 419-431 Volume: 31 Issue: 5 Year: 2013 DOI: 10.17221/227/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/227/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201305-0002.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:227-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jacek DOMAGAŁA Author-Workplace-Name: Department of Animal Products Technology, Faculty of Food Technology and Author-Name: Agnieszka PLUTA-KUBICA Author-Workplace-Name: Department of Animal Products Technology, Faculty of Food Technology and Author-Name: Henryk PUSTKOWIAK Author-Workplace-Name: Department of Cattle Breeding, Faculty of Animal Sciences, University of Agriculture in Krakow, Krakow, Poland Title: Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing Abstract: The fatty acids composition including the conjugated linoleic acid content in the milk and in the samples of Emmental-type cheese during the manufacturing and ripening period was determined. The highest amount of volatile and the lowest amount of saturated fatty acids were observed at the end of ripening. In turn, the highest content of monounsaturated fatty acids was found in the curd, however, it declined during processing. The richest in polyunsaturated fatty acids were the cheese samples after the warm room stage, however, the amount of these fatty acids became highly significantly lower at the end of ripening. The level of conjugated linoleic acid increased during manufacturing. Its content in the milk and the curd was highly significantly lower than at the other stages of production. Keywords: fatty acids, hard cheese manufacture, industrial conditions Journal: Czech Journal of Food Sciences Pages: 432-437 Volume: 31 Issue: 5 Year: 2013 DOI: 10.17221/397/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/397/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201305-0003.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:397-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Patrizia PAPETTI Author-Workplace-Name: Department of Economics, University of Cassino, Cassino, Italy Author-Name: Angela CARELLI Author-Workplace-Name: Department of Economics, University of Cassino, Cassino, Italy Title: Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period Abstract: Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, 6, and 9 months after production). Cheeses were also evaluated for various sensory attributes (taste, flavour, texture, and overall acceptability) during storage. We evaluated the flavour profile and acceptability of Caciottina cheeses of varying maturity using a descriptive analysis. Descriptive sensory profiles of selected cheeses were determined using a trained panel (n = 12) and an established cheese flavour sensory language. In quantitative descriptive analysis a trained panel rated the cheeses for colour, odour, taste and texture. In the affective tests the panellists evaluated the samples for overall quality. The results proved that months of production had significant effects on the sensory quality of the cheeses. Keywords: buffalo milk cheese, chemical analyses, storage period, sensory profile, flavour Journal: Czech Journal of Food Sciences Pages: 438-444 Volume: 31 Issue: 5 Year: 2013 DOI: 10.17221/447/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/447/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201305-0004.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:447-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Dragana Ljubojević Author-Workplace-Name: Department of Veterinary Medicine, 3Department of Animal Science and Faculty of Agriculture, University of Novi Sad, Novi Sad, Republic of Serbia Author-Name: Miroslav Ćirković Author-Workplace-Name: Department of Veterinary Medicine, 3Department of Animal Science and Faculty of Agriculture, University of Novi Sad, Novi Sad, Republic of Serbia Author-Name: Vesna Đorđević Author-Workplace-Name: Institute of Meat Hygiene and Technology, Belgrade, Republic of Serbia Author-Name: Nikola Puvača Author-Name: Dejana Trbović Author-Workplace-Name: Institute of Meat Hygiene and Technology, Belgrade, Republic of Serbia Author-Name: Jovan Vukadinov Author-Workplace-Name: Department of Infectious Diseases, Faculty of Medicine, University of Novi Sad, Novi Sad, Republic of Serbia Author-Name: Nada Plavša Author-Workplace-Name: Department of Veterinary Medicine, 3Department of Animal Science and Faculty of Agriculture, University of Novi Sad, Novi Sad, Republic of Serbia Title: Fat quality of marketable fresh water fish species in the Republic of Serbia Abstract: The chemical and fatty acid composition were evaluated of commercially important fish species (common carp, silver carp, bighead carp, grass carp, Wels catfish, and zander) which were collected from retail stores in the area of Novi Sad, Republic of Serbia. The amount of protein was the highest in zander (19.27%) and the lowest in grass carp fillets (14.73%). The percentage of fat ranged from 1.8 in zander to 10.07 in common carp. The total cholesterol content was the highest in Chinese carps fillets (approximately 65.38 mg/100 g), and the lowest in Wels catfish (33.14 mg/100 g). SFA were lowest in zander (28.6%). Bighead carp meat contained the highest percentage of PUFA (33.73%) while the lowest percentage was detected in common carp (20.1%). The chemical and fatty acid compositions of fish vary greatly between different species and within the same species. The quality of fish meat in Serbian retail stores is quite good but it should be improved by using feed mixtures on fish ponds. Keywords: chemical composition, cholesterol content, fatty acid, fresh water fish flesh, retail stores Journal: Czech Journal of Food Sciences Pages: 445-450 Volume: 31 Issue: 5 Year: 2013 DOI: 10.17221/53/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/53/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201305-0005.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:53-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Fan Wenjiao Author-Workplace-Name: Department of Food Science, Sichuan Tourism University, Chengdu, P.R. China Author-Name: Zhang Yongkui Author-Workplace-Name: School of Chemical Engineering, Sichuan University, Chengdu P.R. China Author-Name: Diao Pan Author-Workplace-Name: School of Chemical Engineering, Sichuan University, Chengdu P.R. China Author-Name: Yi Yuwen Author-Workplace-Name: Department of Food Science, Sichuan Tourism University, Chengdu, P.R. China Title: Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage Abstract: The effect of chitosan coating containing antioxidant of bamboo leaves (AOB) on the shelf life extension of silver carp (Hypophthalmicthys molitrix) was evaluated at refrigerated temperature (4 ± 1°C). Microbiological changes (total viable count - TVC), physicochemical changes (water loss, pH, total volatile nitrogen - TVB-N, trimethylamine - TMA-N, and 2-thiobarbituric acid - TBA), and sensory changes were determined during chilled storage. The results indicated that the coating treatments could effectively retard the water loss, inhibit the growth of total viable counts, reduce chemical spoilage, which reflected itself in TVB-N, pH, TMA-N, and TBA, and increase the overall sensory quality of silver carp in comparison with the control sample. The study suggests that chitosan coating containing AOB can be a promising candidate for extending the shelf life of silver carp during chilled storage. Keywords: Hypophthalmicthys molitrix, edible coatings, shelf life extension Journal: Czech Journal of Food Sciences Pages: 451-456 Volume: 31 Issue: 5 Year: 2013 DOI: 10.17221/149/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/149/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201305-0006.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:149-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Hüseyin Boz Author-Workplace-Name: Food Technology Department, Narman Vocational High School, Narman, Erzurum, Turkey Author-Name: Mehmet Murat Karaoglu Author-Workplace-Name: Food Engineering Department, Faculty of Agriculture, Atatürk University, Erzurum, Turkey Title: Improving the quality of whole wheat bread by using various plant origin materials Abstract: The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole wheat bread were investigated. The plant origin materials used showed significant effects on the specific volume, acidity, colour, and textural properties of whole wheat bread. In general the acidity, specific volume, cohesiveness, and springiness values of whole wheat bread produced by treatments with plant origin materials were higher than those of the control bread. Treatment 13 (2% malt flour + 0.5% defatted Cephalaria syriaca flour + 2.5% vital gluten) resulted in the highest specific volume and the lowest 1st day crumb firmness. The results showed that the quality of whole wheat bread could be improved by adding various plant origin materials. Keywords: bread, textural properties, cephalaria, vital gluten, malt flour Journal: Czech Journal of Food Sciences Pages: 457-466 Volume: 31 Issue: 5 Year: 2013 DOI: 10.17221/410/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/410/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201305-0007.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:410-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Elena ARENA Author-Workplace-Name: Department of Agri-food and Environmental Systems Management (DiGeSA), University of Catania, Catania, Italy Author-Name: Gabriele BALLISTRERI Author-Workplace-Name: Department of Agri-food and Environmental Systems Management (DiGeSA), University of Catania, Catania, Italy Author-Name: Biagio FALLICO Author-Workplace-Name: Department of Agri-food and Environmental Systems Management (DiGeSA), University of Catania, Catania, Italy Title: Effect of postharvest storage temperatures on the quality parameters of pistachio nuts Abstract: Pistachios from Italy and Turkey were stored at different temperatures (10, 20, and 30°C) and the moisture of the pistachios, the free fatty acids (FFA) content, the peroxide value, and triacylglycerols (TGs) composition of the extracted oils were evaluated. The content of FFA decreased during storage at 10°C and increased at 20 and 30°C. No differences between the peroxide values were found during storage at 10°C. A significant increase in the peroxide values was observed after 20 days at 20°C and 5 days at 30°C in both the Italian and Turkish samples. The main TGs found in the pistachio oil of both origins were OLO, OLL, OLP, LLL, LLP, OOP, OLLn, and OOO; these accounted for approximately 85% of the total TGs content. A decrease was observed in the amounts of TGs esterified with polyunsaturated fatty acids, such as LLP, OLP, LLL and OLL, and an increase of the relative amounts of TGs with monounsaturated and saturated fatty acids, such as OOO and OOP, with the increasing storage time and temperatures in both samples. Keywords: oxidative parameters, pistachio oil, triacylglycerols profile Journal: Czech Journal of Food Sciences Pages: 467-473 Volume: 31 Issue: 5 Year: 2013 DOI: 10.17221/69/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/69/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201305-0008.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:69-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Pavel Pavloušek Author-Workplace-Name: Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic Author-Name: Michal Kumšta Author-Workplace-Name: Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic Title: Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds Abstract: Eighteen non-flavonoid phenolic compounds comprising hydroxybenzoic acids, hydroxycinnamates, and stilbenes were analysed in 43 monovarietal wines originated from five wine-growing regions in the Czech Republic. The non-flavonoid phenolic compounds in wine were analysed by a HPLC method. The methods of multivariate statistical analysis were used for the wine discrimination on the basis of the geographical origin. The canonical discriminant analysis (CDA) proved the possibility to discriminate wines according to their provenance on the basis of the following parameters: protocatechuic acid, p-hydroxybenzoic acid, caftaric acid, p-coutaric acid, trans-resveratrol, and cis-resveratrol. On the basis of statistical analyses, 95.4% of the wine samples were correctly classified. The results therefore indicate that the non-flavonoid phenolic compounds can be used to discriminate the geographical origin of white wines. Keywords: high-performance liquid chromatography, multivariate analysis, wine, terroir, chemotaxonomy Journal: Czech Journal of Food Sciences Pages: 474-482 Volume: 31 Issue: 5 Year: 2013 DOI: 10.17221/40/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/40/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201305-0009.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:40-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Noelia MANCHÓN Author-Workplace-Name: Food Quality Centre, National Institute for Agricultural Research and Experimentation (INIA), Soria, Spain Author-Name: Laura MATEO-VIVARACHO Author-Workplace-Name: Food Quality Centre, National Institute for Agricultural Research and Experimentation (INIA), Soria, Spain Author-Name: Matilde D'ARRIGO Author-Workplace-Name: Food Quality Centre, National Institute for Agricultural Research and Experimentation (INIA), Soria, Spain Author-Name: Ana GARCÍA-LAFUENTE Author-Workplace-Name: Food Quality Centre, National Institute for Agricultural Research and Experimentation (INIA), Soria, Spain Author-Name: Eva GUILLAMÓN Author-Workplace-Name: Food Quality Centre, National Institute for Agricultural Research and Experimentation (INIA), Soria, Spain Author-Name: Ana VILLARES Author-Workplace-Name: Food Quality Centre, National Institute for Agricultural Research and Experimentation (INIA), Soria, Spain Author-Name: Mauricio Ariel ROSTAGNO Author-Workplace-Name: Food Quality Centre, National Institute for Agricultural Research and Experimentation (INIA), Soria, Spain Title: Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea Abstract: A previously developed method of HPLC-DAD-Fl has been used for the determination of phytochemical profiles in different types of drinks: instant coffee, soft drinks, energy drinks, and different types of tea (green, white, black, and red tea). Using data on the concentrations of 20 main phytochemicals (phenolic acids, flavan-3-ols, flavonols, flavones, and alkaloids) it was possible to identify most of the sample types. Chlorogenic and caffeic acids, and caffeine are the main target compounds in instant coffee; in soft and energy drinks, only caffeine was found. Tea has a more complex phytochemical composition. Unfermented tea is mainly composed of flavan-3-ols and alkaloids, with a high caffeine concentration. Black tea is composed of alkaloids and low levels of flavan-3-ols, which are affected by oxidative reactions during the fermentation. Flavonols are present in lower concentrations in all kinds of teas. The identified phytochemical distribution patterns were used to correctly differentiate instant coffee, soft drinks, energy drinks, unfermented tea and fermented tea (within fermented tea, black tea from red tea can also be differentiated). Keywords: phytochemical profile, phenolic compounds, beverages, antioxidants, caffeine phenolic acids, flavan-3-ols, catechins, flavones, flavonols, alkaloids Journal: Czech Journal of Food Sciences Pages: 483-500 Volume: 31 Issue: 5 Year: 2013 DOI: 10.17221/443/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/443/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201305-0010.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:443-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Anwei Cheng Author-Workplace-Name: Institute of Agri-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China Author-Name: Xiangyan Chen Author-Workplace-Name: Institute of Agri-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China Author-Name: Qiong Jin Author-Workplace-Name: Institute of Agri-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China Author-Name: Wenliang Wang Author-Workplace-Name: Institute of Agri-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China Author-Name: John Shi Author-Workplace-Name: Institute of Agri-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China Author-Workplace-Name: Guelph Food Research Center, Agriculture and Agri-Food Canada, Ontario, Guelph, Canada Author-Name: Yaobo Liu Author-Workplace-Name: Institute of Agri-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China Title: Comparison of phenolic content and antioxidant capacity of red and yellow onions. Abstract: The total polyphenol (TP), flavonoid, proanthocyanidin (PAC) content, and antioxidant capacity of both onion varieties (red and yellow) were compared. The content of TP, flavonoids, and PAC was determined by Folin-Ciocalteu colorimetric method, AlCl3, and by DMAC colorimetric method, respectively. The results showed that the contents of TP and flavonoids decreased from the outer to the inner layers in both onions, but there was no significant difference in PAC content. The outer layers had the highest antioxidant activity of extracts followed by a continuous decrease towards the inner layers in both varieties. The contents of phenolic acids and flavonoids were quantified by HPLC. Gallic acid, ferulic acid, and quercetin, as the main compounds in polyphenols, were detected in each layer of both onions. The red variety showed better antioxidant activity than yellow onion according to the linoleic acid system and DPPH assay. The higher contents of TP and flavonoids were associated with higher antioxidant activity. Keywords: Allium cepa L., antioxidant activity, polyphenols, flavonoids Journal: Czech Journal of Food Sciences Pages: 501-508 Volume: 31 Issue: 5 Year: 2013 DOI: 10.17221/566/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/566/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201305-0011.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:566-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Antia Orphanides Author-Workplace-Name: Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos, Cyprus Author-Name: Vlasios Goulas Author-Workplace-Name: Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos, Cyprus Author-Name: Vassilis Gekas Author-Workplace-Name: Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos, Cyprus Title: Effect of drying method on the phenolic content and antioxidant capacity of spearmint Abstract: The changes in total phenolics, hydroxycinammic acid derivatives, and antioxidant properties of spearmint after five drying treatments (convection oven drying, freeze-drying, microwave drying, and air drying with the sun exposure and without the sun exposure) were investigated. Phenolic composition of dried spearmint was analysed by spectrophotometric assays, while DPPH radical scavenging activity and Ferric reducing/Antioxidant power (FRAP) assay was used to measure the antioxidant properties. The results showed that freeze drying produced dried spearmint that had the highest total phenolics (34.6 ± 1.9 mg/g) content and the most potent antioxidant capacity (126.2 ± 0.4 mg/g for FRAP and 88.1 ± 5.9 mg/g for DPPH, respectively). On the other hand, spearmint that was dried by convection oven and microwave drying presented the lowest amount of phenolic compounds (12.0 ± 0.5 mg/g) and antioxidant potency (49.3 ± 0.7 mg/g for FRAP and 26.9 ± 1.6 mg/g for DPPH, respectively). This might be attributed to the fact that heat-sensitive phenolics were degraded or biotransformed at high temperatures. The loss of phenolic compounds and antioxidant activity reached up to 60% compared to freeze drying. Keywords: air-drying, freeze-drying, hydroxycinammic acid, Mentha viridis, microwave drying, phytochemical Journal: Czech Journal of Food Sciences Pages: 509-513 Volume: 31 Issue: 5 Year: 2013 DOI: 10.17221/526/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/526/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201305-0012.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:526-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Barbora HOLUBOVÁ Author-Workplace-Name: Department of Biochemistry and Microbiology and Author-Name: Sandra GÖSELOVÁ Author-Workplace-Name: Department of Biochemistry and Microbiology and Author-Name: Ludmila ŠEVČÍKOVÁ Author-Workplace-Name: Department of Chemistry of Natural Compounds, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Miroslav VLACH Author-Workplace-Name: Department of Biochemistry and Microbiology and Author-Name: Martina BLAŽKOVÁ Author-Workplace-Name: Department of Biochemistry and Microbiology and Author-Name: Oldřich LAPČÍK Author-Workplace-Name: Department of Chemistry of Natural Compounds, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Ladislav FUKAL Author-Workplace-Name: Department of Biochemistry and Microbiology and Title: Rapid immunoassays for detection of anabolic nortestosterone in dietary supplements Abstract: An enzyme immunoassay (ELISA) and an immunochromatographic strip were designed for a rapid detection of nortestosterone in dietary supplements. Two polyclonal antibodies and two types of nortestosterone-protein coating conjugates were tested to develop the most appropriate method. Under optimal experimental conditions, the most sensitive ELISA achieved the IC50 and the limit of detection values of 6.41 and 0.09 ng/ml, respectively. The assay specificity was tested measuring cross-reactivity of several steroids. The interference with the assay was negligible (< 0.1%), except for cross-reactivity with another frequently abused steroid testosterone (23%). The optimised gold particle-based immunochromatographic strip provided in semi-quantitative test a visual detection limit of 1 ng/ml. None of these methods showed the interference using a filtrate of the suspension of non-contaminated sample. After the validation for particular matrices, the ELISA and the strip test could be useful tools for a rapid analysis of nortestosterone in crude extracts of dietary supplements. Keywords: 19-nortestosterone, ELISA, colloidal gold immunoassay, strip test Journal: Czech Journal of Food Sciences Pages: 514-519 Volume: 31 Issue: 5 Year: 2013 DOI: 10.17221/507/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/507/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201305-0013.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:507-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mehdi MAHAM Author-Workplace-Name: 5 Author-Name: Vahid KIAROSTAMI Author-Workplace-Name: Department of Chemistry, North Tehran Branch, Islamic Azad University, Tehran, Iran Author-Name: Syed WAQIF-HUSAIN Author-Workplace-Name: Department of Chemistry, Science and Research Branch, Islamic Azad University, Poonak-Hesarak, Tehran, Iran Author-Name: Rouhollah KARAMI-OSBOO Author-Workplace-Name: Student Research Committee, Shiraz University of Medical Sciences, Shiraz, Iran$3 Author-Name: Mansoureh MIRABOLFATHY Author-Workplace-Name: Mycotoxins Research Laboratory, Iranian Plant Protection Research Institute, Tehran, Iran Title: Analysis of ochratoxin A in malt beverage samples using dispersive liquid-liquid microextraction coupled with liquid chromatography-fluorescence detection Abstract: A simple and economic procedure based on dispersive liquid-liquid microextraction has been applied to extract and pre-concentrate trace levels of ochratoxin A (OTA) in malt beverage prior to analysis using high performance liquid chromatography with fluorescence detection. The method was based on the formation of fine droplets of a water-immiscible extraction solvent in the sample solution using a water-miscible disperser solvent. The influences of various parameters such as the type and volume of extraction and disperser solvents, centrifuging time, sonication time, and salt concentration on the extraction efficiency of ochratoxin A were investigated. Under optimum conditions, the relative standard deviations for five replicates of 2 ng/ml of OTA were 3.4% as within-day and 6.2% as between-day precisions. The detection limit (S/N = 3) was 0.1 ng/ml and the mean recoveries of OTA from malt beverage samples at spiking levels of 0.5, 2, and 4 ng/ml were in the range of 104-108.2%. Keywords: mycotoxin, beverage, microextraction, HPLC Journal: Czech Journal of Food Sciences Pages: 520-525 Volume: 31 Issue: 5 Year: 2013 DOI: 10.17221/543/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/543/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201305-0014.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:543-2012-CJFS