Template-Type: ReDIF-Article 1.0 Author-Name: Janusz Prusinski Title: White lupin (Lupinus albus L.) - nutritional and health values in human nutrition - a review Abstract: White lupin seeds have been used in human nutrition and treatment for several thousand years. Nowadays the use of white lupin seeds is limited by a small scale of their production. However, in the last 20 years quite new properties of white lupin have been discovered for the application in the production of different kinds of functional food. Unique traits of protein, fatty acids with a desirable ratio of omega-6 to omega-3 acids, and fibre as well as other specific components, for example oligosaccharides and antioxidants or non-starch carbohydrates, make white lupin an excellent component in many healthy diets. The effects of white lupin components concern the physiological condition of the human body, including diabetes, hypertension, obesity, cardiovascular diseases, lipid concentration, glycaemia, appetite, insulin resistance, and colorectal cancer. Seeds are used among others for the production of gluten-free flour, bacterial and fungal fermented products, noodle and pasta products, as substitutes of meat, egg protein and sausages, also are cooked, roasted and ground and mixed with cereal flour in the production of bread, crisps and pasta, crisps and dietary dishes. Keywords: health benefits, chemical composition, effects on human health Journal: Czech Journal of Food Sciences Pages: 95-105 Volume: 35 Issue: 2 Year: 2017 DOI: 10.17221/114/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/114/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201702-0001.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:2:id:114-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Petra Myšková Author-Workplace-Name: Department of Bacteriology, Veterinary Research Institute, Brno, Czech Republic Author-Name: Renáta Karpíšková Title: Prevalence and characteristics of Salmonella in retail poultry and pork meat in the Czech Republic during 2013-2014 Abstract: The EN ISO 6579/2002 guideline was used for the detection of Salmonella in retail poultry and pork meat in the Czech Republic in 2013 and 2014. The laboratory confirmed isolates were further typed (slide agglutination, phage typing, resistance to antimicrobial agents, PCR for the detection of selected genes encoding plasmid mediated quinolone resistance). Out of 176 poultry and 223 pork meat samples, 24 (13.6%) and 6 (2.7%) were positive for the detection of Salmonella spp., respectively. In Salmonella isolates from poultry, 14 serotypes were differentiated with S. indiana, S. enteritidis and S. 6,7:-:1,5 being the most common serotypes. S. typhimurium and its monophasic variant S. 4,[5],12:i:- were predominant in pork meat. The overall resistance to one antimicrobial agent at least was high in both groups of isolates - 50% (poultry) and 71.4% (pork). No Salmonella isolate was confirmed to carry any of the selected PMQR genes. The study showed a higher prevalence of Salmonella in poultry, but pork meat also poses a risk to consumers. Keywords: food, PCR, serotyping, phage typing, antimicrobial resistance Journal: Czech Journal of Food Sciences Pages: 106-112 Volume: 35 Issue: 2 Year: 2017 DOI: 10.17221/260/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/260/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201702-0002.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:2:id:260-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Junhua Wang Author-Workplace-Name: Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, P.R. China Author-Workplace-Name: Key Laboratory of Agro-Products Processing Technology of Shandong Province, Jinan, P.R. China Author-Name: Shuangzhi Zhao Author-Workplace-Name: Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, P.R. China Author-Workplace-Name: Key Laboratory of Agro-Products Processing Technology of Shandong Province, Jinan, P.R. China Author-Name: Jiying Qiu Author-Workplace-Name: Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, P.R. China Author-Workplace-Name: Key Laboratory of Agro-Products Processing Technology of Shandong Province, Jinan, P.R. China Author-Name: Qingxin Zhou Author-Workplace-Name: Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, P.R. China Author-Workplace-Name: Key Laboratory of Agro-Products Processing Technology of Shandong Province, Jinan, P.R. China Author-Name: Xiaoyong Liu Author-Workplace-Name: Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, P.R. China Author-Workplace-Name: Key Laboratory of Agro-Products Processing Technology of Shandong Province, Jinan, P.R. China Author-Name: Xue Xin Author-Workplace-Name: Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, P.R. China Author-Workplace-Name: Key Laboratory of Agro-Products Processing Technology of Shandong Province, Jinan, P.R. China Author-Name: Danyang Guo Author-Workplace-Name: Department of Microbiology, Moscow State University, Moscow, Russia Author-Name: Tatyana G. Yudina Author-Workplace-Name: Department of Microbiology, Moscow State University, Moscow, Russia Author-Name: Yifen Wang$ Author-Workplace-Name: Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, P.R. China Author-Workplace-Name: Key Laboratory of Agro-Products Processing Technology of Shandong Province, Jinan, P.R. China Author-Name: Hua Sun Author-Workplace-Name: Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, P.R. China Author-Workplace-Name: Key Laboratory of Agro-Products Processing Technology of Shandong Province, Jinan, P.R. China Author-Name: Xiangyan Chen Author-Workplace-Name: Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, P.R. China Author-Workplace-Name: Key Laboratory of Agro-Products Processing Technology of Shandong Province, Jinan, P.R. China Author-Name: Leilei Chen Author-Workplace-Name: Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, P.R. China Author-Workplace-Name: Key Laboratory of Agro-Products Processing Technology of Shandong Province, Jinan, P.R. China Title: Purification and characterisation of a fungicidal peptide from Bacillus amyloliquefaciens NCPSJ7 Abstract: Bacillus amyloliquefaciens NCPSJ7 could secrete extracellular antimicrobial substances, showing potent antifungal activities. An active peptide AFP3 was isolated from the fermentation supernatant. After chromatography, the purified peptide was tested for the fungicidal activity, molecular mass, and stability. The results indicated that the peptide with a molecular mass of around 3.3 kDa, showed discernible inhibition of the pathogen Fusarium oxysporum f. sp. niveum with the minimum fungicidal concentration of 31 µg/ml. It also exhibited excellent inhibition of some representative pathogenic fungi at a low concentration. Moreover, the peptide remained active at a wide range of temperatures and pH. Ion Na+ may even increase the antifungal activities. At the same time, the peptide could well tolerate the treatment with trypsin. Electron microscopy was used to investigate the effect of the peptide on the pathogens. The peptide inhibited the growth of pathogens by disrupting the integrity of the hyphal membranes, resulting in their lysis. The potent fungicidal activities and stability made the peptide be a candidate for a biopreservative. Keywords: antifungal peptide, mechanism, stability, biopreservative Journal: Czech Journal of Food Sciences Pages: 113-121 Volume: 35 Issue: 2 Year: 2017 DOI: 10.17221/163/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/163/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201702-0003.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:2:id:163-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Kwang-Soo Cho Author-Workplace-Name: Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration, Pyeongchang, Republic of Korea Author-Name: Su-Young Hong Author-Workplace-Name: Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration, Pyeongchang, Republic of Korea Author-Name: Bong-Kyoung Yun Author-Workplace-Name: Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration, Pyeongchang, Republic of Korea Author-Name: Hong-Sik Won Author-Workplace-Name: Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration, Pyeongchang, Republic of Korea Author-Name: Young-Ho Yoon Author-Workplace-Name: Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration, Pyeongchang, Republic of Korea Author-Name: Ki-Beom Kwon Author-Workplace-Name: Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration, Pyeongchang, Republic of Korea Author-Name: Manjulatha Mekapogu Title: Application of InDel markers based on the chloroplast genome sequences for authentication and traceability of tartary and common buckwheat Abstract: A reliable, qualitative PCR-based detection method for the traceability and authentication of common and Tartary buckwheat was developed. Five InDel markers developed from chloroplast genome variation between the two species were applied for 96 buckwheat accessions and all accessions were easily differentiated as Tartary and common buckwheat using these markers. We also determined the sample detection limit by PCR and qPCR as 0.001 and 0.02 ng/µl, respectively. InDel markers could detect the mixture of two species flour up to 10% contamination. InDel markers were also applied to processed foods such as noodles and tea, and we found that species-specific PCR bands could be used to identify buckwheat even after processing. Hence, these InDel markers are simple with higher specificity and sensitivity and are reliable for the authentication of buckwheat processed foods. Keywords: quantitative PCR, processed foods, insertion/deletion markers Journal: Czech Journal of Food Sciences Pages: 122-130 Volume: 35 Issue: 2 Year: 2017 DOI: 10.17221/116/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/116/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201702-0004.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:2:id:116-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Katarína Furdíková Author-Workplace-Name: Institute of Biotechnology and Food Science, and Author-Name: Katarína Makyšová Author-Workplace-Name: Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic Author-Name: Ivan Špánik Author-Workplace-Name: Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic Title: Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine Abstract: Higher alcohols, volatile fatty acids, and esters are the most important volatiles and their formation is closely related to yeast strains employed during fermentation. In the present work, the effect of indigenous yeast strains on selected wine volatiles was examined using a highly sophisticated analytical method - comprehensive two-dimensional gas chromatography. Results of the statistical analysis revealed that each strain could be characterised and differentiated according to its volatile composition: strain Y2 was characterised by 2-phenylethanol and 1-hexanol, strain Y1 was in close relationship with high amounts of 4-methyl-1-pentanol, iso-amyl alcohol, ethyl 3-hydroxypentanoate and 3-methylpentanoic acid and strain Y3 was associated with 1-heptanol, cis-3-hexen-1-ol, β-phenylethyl butyrate, octanoic, and decanoic acids. The selection of an appropriate yeast strain thus represents a critical variable affecting the analysed volatile compounds (wine flavour) not only in a qualitative but also in a quantitative way. Keywords: volatile organic compounds, secondary aroma of wine, yeast, comprehensive gas chromatography Journal: Czech Journal of Food Sciences Pages: 131-142 Volume: 35 Issue: 2 Year: 2017 DOI: 10.17221/79/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/79/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201702-0005.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:2:id:79-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: František Hnilička Author-Workplace-Name: Department of Botany and Plant Physiology and Author-Name: Alena Hejtmánková Author-Workplace-Name: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Matyáš Orsák Author-Workplace-Name: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Helena Hniličková Author-Workplace-Name: Department of Botany and Plant Physiology and Title: Influence of germination temperatures on the chemical composition of wheat (Triticum aestivum L.) seeds Abstract: The content of saccharides and lipids in wheat seeds from both conventional and organic agriculture was determined based on the length of germination (0, 2, or 5 days) and germination temperature (10 and 22°C). The content of saccharides was determined by HPLC, and the total lipid content was detected by Soxhlet extraction in the course of germination. While the non-germinated seeds had the highest content of glucose (6.95 mg/g) and fructose (4.37 mg/g), in conventionally grown seeds sucrose (5.03 mg/g) and maltose (3.62 mg/g) were at the highest level. In organically and conventionally produced seeds the contents of fructose, glucose, and maltose increased due to germination. While the content of lipids increased in the seeds from organic production on the second day from 0.46 g/10 g to 0.51 g/10 g (at 10°C) and 0.64 g/10 g (at 22°C). Differences in the content of saccharides and lipids between seeds from organic and conventional agriculture were not unequivocally confirmed. Keywords: grain, winter wheat, organic farming, content of lipids, content of carbohydrates Journal: Czech Journal of Food Sciences Pages: 143-148 Volume: 35 Issue: 2 Year: 2017 DOI: 10.17221/391/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/391/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201702-0006.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:2:id:391-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Pil-Nam Seong Author-Workplace-Name: Animal Products and Processing Division, National Institute of Animal Science, Iseo-Myeon, Wanju-gun, Republic of Korea Author-Name: Hyun-Woo Seo Author-Workplace-Name: Animal Products and Processing Division, National Institute of Animal Science, Iseo-Myeon, Wanju-gun, Republic of Korea Author-Name: Soo-Hyun Cho Author-Workplace-Name: Animal Products and Processing Division, National Institute of Animal Science, Iseo-Myeon, Wanju-gun, Republic of Korea Author-Name: Yoon-Seok Kim Author-Workplace-Name: Animal Products and Processing Division, National Institute of Animal Science, Iseo-Myeon, Wanju-gun, Republic of Korea Author-Name: Sun-Moon Kang Author-Workplace-Name: Animal Products and Processing Division, National Institute of Animal Science, Iseo-Myeon, Wanju-gun, Republic of Korea Author-Name: Jin-Hyoung Kim Author-Workplace-Name: Animal Products and Processing Division, National Institute of Animal Science, Iseo-Myeon, Wanju-gun, Republic of Korea Author-Name: Geun-Ho Kang Author-Workplace-Name: Animal Products and Processing Division, National Institute of Animal Science, Iseo-Myeon, Wanju-gun, Republic of Korea Author-Name: Beom-Young Park Author-Workplace-Name: Animal Products and Processing Division, National Institute of Animal Science, Iseo-Myeon, Wanju-gun, Republic of Korea Author-Name: Sung-Sil Moon Author-Workplace-Name: Sunjin Meat Research Center, Seoul, Republic of Korea Author-Name: Van-Ba Hoa Author-Workplace-Name: Animal Products and Processing Division, National Institute of Animal Science, Iseo-Myeon, Wanju-gun, Republic of Korea Title: Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products Abstract: The World Health Organization has recommended reducing sodium intake as well as its content in food products to reduce the risk of hypertension and cardiovascular diseases. Glasswort (Salicornia herbacea L.), a halophyte naturally growing in the salt marshes over the world, has widely been used as a salt replacer in the production of many food types. In this study, the impacts of replacement of 50% NaCl with 20 and 40 g/kg of glasswort powder on the quality characteristics of four different dry-cured pork cuts including Bulgi (semimembranosus, semitendinosus, and adduct muscles), Seolgit (biceps femoris muscle), Dogani (quadriceps femoris muscle), and Boseop (middle gluteal and gracilis muscles) were investigated. Our results revealed that the replacement of 50% salt with glasswort powder did not cause any defects of technological quality, colour, texture, and sensory quality of the finished products. As expected, the replacement of 50% salt with glasswort powder (20 g/kg) resulted in a reduction of approximately 37.30, 23.80, 33.33, and 30.89% in Bulgi, Seolgit, Dogani, and Boseop products, respectively. The present work demonstrates that the glasswort powder represents a potentially natural ingredient to be used as a salt replacer for the production of healthier dry-cured hams with lowered sodium content. Keywords: technological quality, salt replacement, sodium content Journal: Czech Journal of Food Sciences Pages: 149-159 Volume: 35 Issue: 2 Year: 2017 DOI: 10.17221/152/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/152/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201702-0007.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:2:id:152-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Tereza Sovová Author-Name: Barbora Křížová Author-Workplace-Name: Department of Molecular Genetics, Crop Research Institute, Prague, Czech Republic Author-Name: Lenka Drábková Author-Workplace-Name: Department of Molecular Genetics, Crop Research Institute, Prague, Czech Republic Author-Name: Jaroslava Ovesná Author-Workplace-Name: Department of Molecular Genetics, Crop Research Institute, Prague, Czech Republic Title: Detection of PCR inhibition in food and feed with a synthetic plasmid Abstract: We present a successful use of the plasmid inhibition detection and DNA isolation protocol optimisation for four food/feed samples in qPCR analysis of the sequence coding for chloroplast tRNA-Leu: two meat meal samples and two samples made of cranberries (jam and dried fruit). The quantitative real-time polymerase chain reaction (qPCR) can be inhibited by various substances and the DNA content in the sample can be underestimated. It is necessary to identify the PCR inhibition and choose an optimal DNA isolation protocol to correctly evaluate the sample. In a previous study, we have developed an assay using plasmid DNA carrying a non-homologous random sequence identifying possible inhibitors in qPCR in food/feed samples. The plasmid assay allowed to effectively reveal the PCR inhibition in all of the different sample matrices and to choose an optimal DNA isolation protocol. Keywords: DNA isolation, food analysis, food quality, PCR inhibitor Journal: Czech Journal of Food Sciences Pages: 160-164 Volume: 35 Issue: 2 Year: 2017 DOI: 10.17221/374/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/374/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201702-0008.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:2:id:374-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Stanislava Grosová Author-Name: Michal Masár Author-Workplace-Name: Department of Economics and Management, Faculty of Chemical Engineering, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Olga Kutnohorská Author-Workplace-Name: Department of Economics and Management, Faculty of Chemical Engineering, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Vladimír Kubeš Author-Workplace-Name: Department of Economics and Management, Faculty of Chemical Engineering, University of Chemistry and Technology Prague, Prague, Czech Republic Title: The demand for beer in Czech Republic: inderstanding longrun on- and off-trade price elasticities Abstract: We provided estimates of price, cross-price, and income elasticities for on- and off-trade beer consumption using econometric models on time series data from 1994 to 2014. The empirical results indicate that the most important determinants of on-trade demand are the price of off-trade beer, the price of substitutes and past consumption, while the income elasticity was not found to be important. The most important determinants of off-trade beer demand were the price of on-trade beer and the price of substitutes. Keywords: beer demand, price, cross-price and income-price elasticities, econometric model Journal: Czech Journal of Food Sciences Pages: 165-170 Volume: 35 Issue: 2 Year: 2017 DOI: 10.17221/365/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/365/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201702-0009.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:2:id:365-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Borislav Miličević Author-Workplace-Name: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia Author-Name: Jurislav Babić Author-Workplace-Name: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia Author-Name: Đurđica Ačkar Author-Workplace-Name: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia Author-Name: Radoslav Miličević Author-Workplace-Name: Faculty of Technology, University of Tuzla, Tuzla, Bosnia and Herzegovina Author-Name: Antun Jozinović Author-Workplace-Name: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia Author-Name: Huska Jukić Author-Workplace-Name: College of Medical Studies, University of Bihać, Bihać, Bosnia and Herzegovina Author-Name: Vlado Babić Author-Workplace-Name: Communion wines d.o.o., Trnava, Croatia Author-Name: Drago Šubarić Author-Workplace-Name: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia Title: Sparkling wine production by immobilised yeast fermentation Abstract: The prospects of sparkling wine production by the 'Champenoise' method using alginate-immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of recommended and permitted varieties of Kutjevo vineyards, located in the eastern part of continental Croatia. Research revealed that there are no influential variations in the principal physicochemical and sensory characteristics between sparkling wines obtained through immobilised yeast and traditional sparkling method. The analysis of aroma compounds showed minor differences between samples. Observed oenological parameters assessed in the final products did not show any relevant oenological differences, with the exception of alcohol content, which was slightly higher in sparkling wines made with yeast cells immobilised with calcium alginate beads. According to this research, the sensory properties of the produced sparkling wines, compared to sparkling wine produced with free yeast, did not show any significant differences. On the full-scale obtained results indicate that some of the selected varieties can be sorted as suitable for the production of sparkling wine using immobilised yeast cells. Keywords: immobilised yeast cells, aroma, grape varieties, wine, quality Journal: Czech Journal of Food Sciences Pages: 171-179 Volume: 35 Issue: 2 Year: 2017 DOI: 10.17221/194/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/194/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201702-0010.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:2:id:194-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Haining Zhang Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Jiangsu, P.R. China Author-Name: Yongkun Ma Title: Optimisation of high hydrostatic pressure assisted extraction of anthocyanins from rabbiteye blueberry pomace Abstract: The purpose of this study was to evaluate the influence of high hydrostatic pressure assisted extraction (HHPE) on the anthocyanins from blueberry (Vaccinium ashei) pomace. From the Plackett-Burman Experimental Design (PBD) only the liquid-solid ratio, ethanol concentration, and extraction pressure were found to significantly affect the extraction yield of anthocyanin content. Hence, the outcome of Box-Behnken Design suggested that the optimal operating conditions of the HHPE for the yield of anthocyanin content were liquid-solid ratio 41 ml/g, ethanol concentration 63%, and extraction pressure 443 MPa. At these conditions, 107.9 mg/100 g anthocyanins was obtained, which was more than by the control extraction (67.63 mg/100 g). 10 anthocyanins were identified by HPLC-ESI-MS, malvidin-3-galactoside and malvidin-3-glucoside were the major anthocyanins. Keywords: extraction conditions, Vaccinium ashei, extraction/separation, response surface methodology (RSM), HPLC-MS Journal: Czech Journal of Food Sciences Pages: 180-187 Volume: 35 Issue: 2 Year: 2017 DOI: 10.17221/189/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/189/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201702-0011.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:2:id:189-2016-CJFS